Granola bars (thanks kathleen!)

Granola Bars 

Kathleen Nelson

9 c rolled oats

3 c whole wheat flour

2 t baking soda

2 t vanilla

1 c chopped pecans

2 c craisins

1 bag of organic chocolate  chips

3/4 c brown sugar, optional

1.5 c melted butter (You can substitute with honey...I use whatever I have on hand)

2-4 c liquid sweetener (I use honey and maple syrup)

1.     Mix all the dry ingredients.

2.     While mixing on low, slowly add melted butter.

3.     While mixing on low add liquid sweetener until mixture starts to come together.

1.     Press into a large jelly roll or bar pan (I usually just put it in an 9x13 pan along with an 8x8 and it works fine.)

5.     Bake at 325 for 20 minutes

Sweet Potato Souffle

Sweet Potato Pie:

3-4 cups cooked and mashed sweet potato

1/2 cup sugar

1/4 cup milk

1/3 cup melted butter

1 teaspoon vanilla

2 eggs beaten

Mix all ingredients in a bowl and put in a baking dish that has been greased.

Coconut, pecan topping:

1 cup shredded coconut (I buy mine in a bag at the store).

1 cup brown sugar (I only use about 2/3 - 3/4 cup).

1/2 cup flour

1/2 cup butter (melted).

1 cup pecans (chopped).

Mix all ingredients together in a bowl and top upon sweet potato mixture.

Bake at 375 for approx 30 min.

Becky's Braid bread

2 packages dry yeast

5 to 6 1/2 cups unbleached flour

2 cups hot water from tap (about 120 degrees)

2 Tbl sugar

1 Tbl salt

2 Tbl oil· 

Combine 1 1/2 cups flour, yeast, salt and sugar. Mix well.· Add oil to water and add to above flour mixture.· Beat at low speed for 3 minutes to dissolve yeast.· Add flour to make a moderately stiff dough. (I use about 3 cups.)· Knead 5 minutes.· Turn dough into greased bowl. Cover. Let rise 2 hours or until double.· Divide dough in half; then each half into thirds. Roll each into a 16” rope. Braid. (Will make 2 braid loaves.)· Lightly grease cookies sheet. Place braids on sheet and let rise until double. (about 30-45 mins)· Just before baking, mix one egg yolk and one Tbsp water and brush over braids. Sprinkle sesame seeds over the top.· Bake 400 for 15-20 minutes or until lightly browned.

Diane's Bread Whole wheat fool proof bread

Whole Wheat Foolproof Bread  

~Diane Bell

6 cups hottest tap water

1 ½ tablespoon salt

½ cup oil

½ cup honey

2 tablespoons dough enhancer

3 tablespoons Saf  instant rise yeast (this brand makes the difference)

10 cups wheat kernels (about)

6  4X8 pans

Freshly grind wheat into flour (medium setting).  Add water and several cups of freshly ground whole wheat flour to Bosch mixing bowl with dough hook in place.  Add the salt, honey, oil, dough enhancer and instant yeast and jog briefly.  (If the quality of your wheat is suspect try adding 3-4 tablespoons gluten also.)  While mixing dough, slowly add flour until dough pulls away from the side of the mixing bowl.  This normally will take most of the wheat you have ground.  It is better to add too little flour than too much flour.  Knead the dough until the gluten in the whole wheat flour is properly developed.  This takes about 10-12 minutes.  Turn oven on to pre-heat to 150.  Shape into loaves and place in pans previously greased (Shortening or Pam).  Turn oven off.  Put loaves in warm oven to rise until double in size.  (This will take approximately 25 minutes.)  When loaves are double in size, set oven to 350 and turn it on (leave loaves in oven).  Bake for 30-35 minutes.  When loaves are done, immediately remove from pans and let cool on wire rack.

kelly & rayna's tuscan bread salad

The wonderful thing about this salad is that you can make it as easy or as complicated as you like!  Use whatever vegetables you have around, or pick whatever you’re craving while you are shopping.  For the summer, use fresh, cold, crisp veggies.  And for the fall, roast them, and have a savory meal.

French Bread (the drier the better--it is easier to cut).  Cut the bread into cubes and toast it at 350 for 8-10 min.

Vegetables: WHATEVER YOU LIKE!  

• tomatoes
• broccoli
• red onion
• cucumber
• brussels sprouts
• sweet potato
• zuchinni
• squash
• green pepper
• egg plant

Fresh Mozzarella

Capers 

Basil (tear)

Toss all together, use red wine vinegar and extra virgin olive oil to taste & to soften the salad (mostly the bread and onions): about 1/2 cup each.

The longer it sits the more flavor the bread soaks up and the yummier  the salad. 

Butternut squash gnocci

Ingredients for about 12 appetizer-sized portions:

2 cups cooked butternut squash

1 cup mascarpone cheese, or cream cheese, goat cheese

2 large eggs

1 1/2 tsp salt

2 oz (about 1/2 cup) finely grated Parmigiano-Reggiano (if you’re going to use fake Parmesan cheese for this, don’t even bother)

1 packed cup all-purpose flour

1 stick unsalted butter for frying, used in batches

cayenne, salt and pepper to taste

1/4 cup sliced sage leaves

Black Bean & Couscous Salad (Thanks Rachelle!)

Black Bean and Couscous Salad (excellent with fish)

1 cup uncooked couscous (found in ethnic sections or pasta section) 

1 1/4 cup chicken broth

3 tbsp olive oil

2 tbsp fresh lime juice

1 tsp red wine vinegar

1/2 tsp cumin

8 green onions, chopped

1 red bell pepper, seeded and chopped

1/4 cup chopped cilantro

1 cup corn (summer crisp is the best)

2 (15 oz) cans black beans

salt and pepper to taste

Preparation:

Bring chicken broth to a boil and stir in the couscous.  Cover the pot and remove from heat.  Let stand for 5 minutes.  Rinse beans until the water runs clear.  Shake them until the water is out of the colander and set aside.  In a large bowl (one that has a lid works best), which together the olive oil, lime juice, vinegar, and cumin.  Add green onions, red pepper, cilantro, corn, and beans.  Toss to coat.  Fluff the couscous well, breaking up any clumps.  Add to the large bowl of veggies and dressing.  Mix well and season the mix with salt and pepper to taste.  Refrigerate until ready to serve, but overnight is best.

Ditte's Cranberry salad

• 3 cups fresh cranberries (12 oz pkg.)
• 1 to 1 1/2 cups sugar
• 1 cup red seedless grapes
• 1 cup tidbit size pineapple
• 1/2 cup chopped pecans or walnuts
• 1/2 cup heavy cream, whipped

1: wash cranberries and grind w/ medium blade in food processor. You want small chunks, not mush. I’ve used a salsa maker and that works well. Place cranberries in a colander and sprinkle sugar on them and mix in. Let sit overnight or for a few hours in the colander that’s over a bowl to let the juices drain out.

2: next day, cut grapes in half. Add grapes, pineapple pieces and buts to well drained cranberry mixtures. Fold in whipped cream. Place in a lettuce filled bowl for serving.

Violet's Raspberry Pretzel Salad

ellie Suguwara's broccoli salad

1 head broccoli,  

(chopped into small pieces)

½ red or sweet Maui onion, finely chopped

½ cup shredded cheddar cheese

½ cup raisins (or cranberries)

½ to 1 cup toasted sunflower seeds or slivered almonds    

1/4 cup crumbled bacon

Mix all ingredients together and add dressing.   

Dressing: 1 cup mayonnaise,  ½ cup sugar,  4 T. white vinegar.