Fresh Baked Bread

Recipe for Fresh Baked Bread:

Put 4 cups warm water in mixer

Add 2 cups ground wheat

Add 3/4 cup sugar

Add 2 1/2 Tbsp. yeast

Mix and let set until bubbles (2-3 min.)

Add 1 large Tbsp. salt

Mix for 2-3 more minutes

Add 2 or 3 more cups wheat flour

Add 3/4 cup oil - put 1 cup flour over oil

Add 4 Tbsp. of gluten (level) and beat 2-3 more minutes

Add more flour to make a stiff dough (pulls away from sides)

Put in a flowered cookie sheet and let it raise for 1 hour

After an hour, cut into 4 even pieces (loaves)

Shape loaves and put in bread pans and let raise 1 more hour

Heath oven to 350 - turn down to 340 and put loaves in the oven and bake for 30 minutes.

Blueberry Coffee Cake

Recipe for Blueberry Coffee Cake:

Grease 9x13 pan

Start with 2 packages blueberry muffin mix

Rinse and drain blueberries and set aside

Prepare mixes according to box directions (but do NOT add blueberries)

Streusel: 1 stick butter (melted), 1/2 cup brown sugar, 1/4 cup sugar, 1/2 cup oatmeal, 2 Tbsp. flour, 1/2 tsp. cinnamon (if it feels too wet, add another 1/4 cup brown sugar and 1/4 cup oats.

Layer: 1/2 batter

1/2 blueberries

1/2 streusel

1/2 cup pecans

Repat 4 layers

Bake at 375 for 35-45 minutes

Lemon Salmon

Recipe for Lemon Salmon:

Wrap salmon in tinfoil with lemon slices, a couple tsp. of butter and blackened seasoning - I use the seasoning from Cabella's (on both sides of fish). Cook (on BBQ) and enjoy! Thanks to my neighbor Lisa for this recipe - it is one of our favorites!

Thai Chicken Pasta

Recipe for Thai Chicken Pasta:

1 c. oriental dressing

1 lb. chopped chicken (raw)

2 Tbsp. peanut butter

2 Tbsp. honey

1-4 tsp. crushed red pepper flakes

8 oz. thin spaghetti, cooked

3/4 cup shredded or julienne carrots

3/4 cup chopped green onions

1/4 cup chopped cilantro

Pour 1/3 cup of dressing over the chicken and marinate for at least an hour in refrigerator. Mix remaining 2/3 cup dressing, peanut butter, honey and red pepper; set aside. Cook chicken in a large skillet until cooked through. Mix chicken, spaghetti, carrots, onions and cilantro in large bowl. add peanut butter mixture and toss to coat. Serve warm and immediately.

Pretzel Peanut Bark

Recipe for Pretzel Peanut Bark:

(From Paula Deen)

18 (1-ounce) squares white chocolate
3 cups skinny pretzel sticks, broken into small pieces but not crushed, then measured
2 cups dry salted peanuts

Line a rimmed cookie sheet with parchment or waxed paper.
Melt the chocolate in a double boiler over simmering water until smooth, or melt in the microwave in a 2 quart glass dish. Microwave on high (100 percent) for 1 minute, stir, and microwave on high for 1 minute more. If necessary, microwave on high for 10 seconds more, and stir until the chocolate is melted and smooth. Stir in the pretzel pieces and peanuts. Stir well with a flexible spatula. Spoon onto the prepared cookie sheet, spreading the mixture out so that ingredients are relatively evenly distributed. Allow for the chocolate to cool for several hours or refrigerate for about 45 minutes, until firm. Break the bark into irregular pieces, like peanut brittle. Store in cookie tins, or package in Chinese food take-out cartoons lined with waxed paper.