Honey Whole Wheat Bread

(What a great combination--Bread and Jam!)

Submitted and Demonstrated by Jenny Hodges

2 1/2 Cup warm water
1 TB yeast
3 TB honey
1 TB dough enhancer
2 TB Vital wheat gluten
1 TB lecithin
2 1/4 tsp. salt
7 Cup Whole wheat flour

1. Place warm water (feels like a hot bath) in a mixing bowl. Add yeast and honey, let sit until frothy. Add dough enhancer, wheat gluten, lecithin, and two cups of flour; mix with a wooden spoon or your mixer.


2. Add salt and two more cups of flour; mix.


3. Slowly add the remaining flour till the dough is a little bit sticky (note you may not need all the flour, or you may need more).


4. Continue kneading in your mixer adding a little bit of flour, or knead the dough on a lightly floured surface for 8-10 minutes.


5. Place dough into a lightly oiled bowl. Spray the top of the dough with an oil spray or shortening. Cover bowl with a clean damp towel or plastic wrap and set aside in a warm place for about 1 hour.


6. Push dough with two fingers. If an indent from your fingers stays, then it is done. If not, let it rise a little longer. Pour dough out onto a lightly floured surface. Cut dough in half. Shape dough into 2 rectangles the length of a 5 x 9 loaf pan. Roll the dough like a jelly roll being sure to lightly press with each rotation of the dough. Pinch the seam closed with your fingers.


7. Place into two greased 5 x 9 loaf pans. Cover with a dish towel or plastic wrap and allow to rise till double in size--about 45-60 minutes. Bake in a 375 degree oven for 30-35 minutes. When you tap the bottm of the loaf it sounds hollow. Remove from pans and cool on a wire rack.

Cook's Note: I don't use the lecithin anymore. I haven't noticed a change in flavor or texture of the bread.

Peach Raspberry Jam

Submitted and demonstrated by Teresa Frisby

8 Cup peaches, pureed (about 10 peaches)
8 Cup white sugar
1 pkg. frozen raspberries ( or 1 small container of fresh raspberries)
2 large pkg. raspberry Jell-O

Mix together peaches, sugar and raspberries in a large pot. Bring to a boil. Boil 20 minutes, stirring occasionally. Add raspberry Jell-O. Boil until Jell-O dissolves completely. Pour into sterilized jars. Seal in water bath for 10 minutes.

How I found time to make My Daily Bread

Submitted by Stacey Hutchings

If I wanted to be successful at making the bread my family ate every day, I had to find a way to make it as predictable as possible, and I had to make sure there was a timer that would go off to remind me that my attention was required. Thank goodness I already had a breadmaker. It comes with a dough cycle, so if you have one too, all you do is:

1. Dump in the ingredients*, press start, and in an 1 1/2 hours it has been mixed, kneaded, and has risen twice--and best of all, it beeps!**

2. Turn the breadmaker on for a minute or two. This "punches down" the dough and kneads it into a ball. While that is happening, butter your loaf pan and turn the oven on "Warm".

3. Turn off the breadmachine and dump the dough right into your hand.*** Roll it back and forth between your hands**** until the dough is the length of your pan. Drop the dough into the pan and put it in the oven. Set the timer for 25 minutes.

4. When that beeper goes off, turn the oven to 350 degrees***** and set the timer for 23 minutes.

5. When the final beeper goes off, take your beautiful, fragrant bread and dump it out of the pan onto a cooling rack, turn it right side up, and, viola, homemade bread!******

Have you been asking "Where are the ingredients?!" Relax, they're almost here. But I had to tell you one more thing I do to help me make breadmaking an everyday thing. The first five ingredients I measure out every time I make bread. But I measure out the last four ingredients into a bunch of snack-size ziplock bags and store them in the freezer. Why store them in the freezer? Because both the gluten and the wheat should be stored in the freezer after opening the packages. Since the snack-size bags aren't freezer proof, I keep all the bags (five of 'em, if you were wondering) in a quart-size freezer bag. That way, I can grab one of those bags out of the freezer, dump it on top of the flour and sugar, and I've cut my measuring time almost in half!

My Daily Bread
1 1/3 cup warm water
2 Tablespoons butter
2 cups freshly ground whole wheat flour
1 1/2 cup unbleached all-purpose flour
1/3 lightly packed brown sugar
1 1/2 teaspoons salt
2 Tablespoons potato flakes
2 Tablespoons Vital Wheat Gluten
2 teaspoons yeast

* I do dump them into the pan in the order listed. Really, you just have to make sure the yeast doesn't touch the water if you aren't starting the cycle right away.

** I could bake the bread right in the breadmaker, but I don't like the size of the loaf, and I especially don't like the big hole the paddle leaves in the loaf.

*** I confess, if I wanted to successfully make bread every day, I knew I wouldn't always be able to count on having counter space.

**** Like when you are rolling clay into the shape of a snake.

***** Thanks to Donna Hunter for teaching me that technique! Hey, Donna, is there some rule about how many asterisks in a row you can use? I'm sure I should be using some other symbol by now. :)

****** And then I forget to turn off the oven--ask anyone in my family. Try to remember to do that--especially in the summer! :) Good luck!

Potato Bread

Submitted by Stacey Hutchings

I make this when we need a break from My Daily Bread.

1 1/4 cups warm water
2 Tablespoons butter, softened
3 1/4 cups all-purpose flour
1/2 cup potato flakes
1 Tablespoon sugar
1 1/2 teaspoon salt
2 3/4 teaspoons regular active dry yeast

I make this in my breadmachine the same way I make My Daily Bread.
Same time and temp and everything.
Nobody wants me to type that all over again, do they?

Honey Butter

Submitted by Stacey Hutchings

1/2 cup butter, at room temperature
1/4 cup honey
1/2 teaspoon lemon zest

Just mix it all together and enjoy!

A lot of people asked how I zest the lemon. I use this and love it!

Good Morning Ladies!

I hope you are all having a great week! I hope you are coming Thursday night for our RS meeting. I can guarantee a great time!

I need your help. I received 50 pounds(yes I said 50 pounds) of pork chops yesterday. I know what you are thinking...she must be crazy. It was too good of a deal to pass up. Thank goodness for an extra freezer. Anyway, I need some recipes. We will probably be eating pork chops once a week, so I need some variety. Please send me your favorite pork chop recipes and I will post them for all. THANKS!

Honeyed Chicken

Submitted by Hollilynn Waite

6 chicken breasts, cubed
1 tsp. curry powder
1/4 Cup prepared mustard
1 tsp. salt
1/4 Cup margarine or butter, melted
1/2 Cup honey

Heat oven to 375 degrees. Mix together all ingredients except chicken. Pour over chicken in a casserole dish. Bake for 1 hour. Serve over rice.

Cook's Note: I half this recipe for my family.

Snickerdoodle Bundt Cake

(Picture courtesy of Jamie Cooks It Up)

Submitted by Nicole Loscher

This is an awesome cake. I took some over to a neighbor and they loved it too.

2 tsp. ground cinnamon

1 Cup white sugar

2 1/2 Cup flour

1 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 Cup butter, softened

1 Cup sugar

1 Cup brown sugar

3 eggs at room temperature

2 tsp. vanilla

1 Cup full-fat sour cream at room temperature

1. In a small bowl, combine 1 Cup sugar and 2 teaspoon cinnamon. Mix it together well.
2. Generously grease the inside of your bundt pan with shortening, or spray heavily with cooking spray with added flour.
3. Gently dust the entire inside of your pan with the cinnamon sugar mixture. Be sure you get inside all the little nooks. You will most likely only use about 1/3 Cup of the mixture. Set aside the leftovers to use in the middle of the cake.
4. In a mixing bowl, combine the flour, baking powder, baking soda and salt. Set aside.
5. In a mixing bowl beat the softened butter on medium speed for 1 minute.
6. Add the white sugar and mix for 3 minutes.
7. Scrape the sides of the bowl with a rubber spatula and add the brown sugar. Mix for 2 minutes.
8. Add the eggs one at a time, mixing for a full minute after each one.
9. Stir in the vanilla.
10. Get your dry mixture and add it alternately with the sour cream. When both sour cream and all of the dry mixture are added, continue to mix for 2 minutes.
11. Spread 1/2 the batter into your pan. Pour the leftover cinnamon and sugar over the top. Spread the rest of your batter over the top.
12. Bake at 325 degrees for 55-65 minutes, or until a toothpick inserted into the cake comes out clean.
13. Cool for 10 minutes, then invert onto a wire rack to cook completely.

Cheesy Chicken Lasagna

(Picture courtesy of Real Mom Kitchen)

Submitted by Julie Twitchell

I couldn't wait to make this when I saw the picture. It is so delicious. I don't usually eat leftovers for lunch, but I did today.

• 2 cans (12 oz.) evaporated milk(not fat-free)
• 1 pkg. Ranch dressing dry mix( 1 oz.)
• 3 Cups cubed, cooked chicken(make these really small cubes)
• 1/8 tsp. black pepper
• 1 pkg. lasagna noodles, cooked (I recommend reducing it to 8 oz)
• 1 1/2 to 2 Cups cheddar cheese, grated
• 1 1/2 to 2 Cups mozzarella cheese, grated

1. Cut chicken into small cubes (about 1/4 inch). Cook the chicken and noodles at the same time. Once noodles are done, rinse in cold water and set aside (it keeps them from sticking together). Set chicken aside.
2. Combine evaporated milk (don't use fat-free version) and Ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, 25 minutes (don't do any less), stirring frequently. It will not be a really thick sauce. (Just thick enough to cover the back of a spoon).
3. Layer noodles, poultry sauce and cheese in well-buttered 9 x 13 pan. Repeat layers 2 more times. Bake at 350 degrees for 35-40 minutes or until hot and bubbly. Let rest for 10 minutes before serving.

Printable Version

Chicken Stew

Submitted by Michelle Tolman

This is the stew I brought to the Dutch Oven Night.

4-5 chicken breasts, cut in half or fourths
1 small onion cut in large sections
3-4 medium to large potatoes, cut in large cubes
1 small bag baby carrots
1 can cream of mushroom soup
1 can cream of chicken soup
1/4 soup can of water
sliced mushrooms
salt and pepper to taste

Coals: 10-12 on bottom; 14-16 on top. Takes 45 minutes to cook. Stir occasionally.