Cider-Oatmeal sandwich bread

1 cup apple cider, heated in microwave for 1min 40sec
2 Tbl unsalted butter,soft
1 large egg, lightly beaten
1 1/4 cups King Arthur all-purpose flour
1 1/4 cups King Arthur white whole wheat flour
1 tsp salt
2 tsp instant yeast
1 cup oatmeal
Combine all the ingredients, mix and knead together until you have a a soft smooth dough. Place the dough in a covered bowl and let rise until doubled, about 1 to 1 1/2 hours.(Or you could place all ingredients in a bread machine and run on dough setting.) After the first rise, deflate the dough and shape it into a loaf. Place in a greased bread pan, and cover with greased plastic wrap. Let rise until dough domes 1 inch above the edge of pan. Bake in a 375 oven for 30-35 minutes. Remove from oven, tip out of the pan, and cool on a rack before storing or slicing.

Olive Garden Shrimp Christopher

2 oz fresh basil leaves (about 2 bunches)
10 oz softened butter
1 tsp minced garlic
1/4 tsp salt
1/8 tsp black pepper
3 Tbl Parmesan cheese, plus additional for garnish
1 Tbl grated Romano cheese
1 lb linguine pasta
1 lb medium shrimp, shelled

Remove any large stems from basil and wash leaves. Shake off excess water and dry leaves with paper towel. Place in a food processor and process until finely chopped. Remove from processor and reserve. Place butter in small mixer bowl. Using a electric mixer, whip butter until pliable. Add garlic, salt, pepper, Parmesan and Romano cheeses, and basil; mix until well incorporated. Basil butter can be used immediately or stored covered in refrigerator for 3 or 4 days. Cook pasta according to directions; drain well and keep warm. Melt basil butter in large skillet over medium heat. Add shrimp and saute just until done, about 2 to 3 minutes. Serve over hot, cooked pasta. Pass the freshly grated Parmesan cheese.

Olive Gardens Italian Sausage Soup

1 lb sweet Italian sausage, ground
1 cup white rice
1 10 3/4 oz can chopped tomatoes in puree
10 oz box of chopped frozen spinach, thawed and drained
6 cups beef broth (48 oz)
1/4 tsp black pepper
Parmesan cheese for garnish

Cook sausage in a soup pot and break the meat up with a fork as it cooks. Add in rice, broth, tomatoes and pepper and bring to a simmer. Cook 12-15 minutes or until rice in tender. Stir in spinach and let simmer for a few minutes. Ladle soup into soup bowls and garnish with Parmesan cheese

Unstuffed Pepper Soup

1 1/2 lbs ground beef
3 large green peppers, chopped
1 large onion, chopped
2 10 3/4 oz cans Beef broth
2 cans condensed tomato soup, undiluted
28 oz can crushed tomatoes, undrained
4 oz can mushroom stem and pieces, drained
1 1/2 cups cooked rice

In a dutch oven or large saucepan, cook the beef, green peppers and onion over medium heat until meat is no longer pink; drain. Stir in the broth, soup, tomatoes and mushrooms. Bring to a boil. Reduce heat; cover and simmer for at least 30 minutes, stirring occasionally. Add rice and heat through.

Yield: 10 servings

Oatmeal Whoopie Pies

4 Tbl butter, room temp
1/2 cup brown sugar
1/4 cup sugar
2 eggs
1 tsp vanilla
1 1/2 cups rolled oats
3/4 cup flour
1/2 tsp baking soda
1/2 tsp cinnamon
1 tsp salt

Cream butter and sugars on low then on medium about 3 minutes. Beat in eggs. Add vanilla and beat 3 minutes. In a food processor, process 3/4 cup oats until resembles flour. Mix all dry ingredients together, then add to the creamed mixture mixing until just combined. Drop by tablespoonful onto parchment lined cookie sheets. Bake @ 350 for 11-14 minutes.

Maple Filling:

1/2 cup butter, room temp
2 cups powdered sugar
1 Tbl milk
2 Tbl pure maple syrup
1/8 tsp maple flavoring

Cream butter on low speed until creamy. Add the sugar, 1/2 cup at a time, with the mixer on low until incorporated. Add the milk, maple syrup and maple flavoring, and beat on medium for 3-4 minutes to incorporate, scraping down the sides of the bowl as needed. Scoop some filling on half the cookies and top with the other cookies.

Makes about 24 Whoopie pies

Gingerbread Whoopie Pies

4 cups flour
1 1/2 tsp ginger
1 1/2 tsp cinnamon
1 tsp salt
1 tsp baking soda
1/2 tsp cloves
1/4 tsp nutmeg
1/2 cup butter, room temp
4 Tbl shortening
3/4 cup brown sugar
1 egg
3/4 cup molasses
3/4 cup buttermilk

Sift together flour, ginger, cinnamon, salt, baking soda, cloves and nutmeg. Cream together butter, shortening and brown sugar on low speed until just combined. Increase the speed to medium and beat until fluffy and smooth, 5 minutes. Add egg then molasses. Add 1/2 flour and 1/2 buttermilk mix well; scrape down sides of bowl. Add remaining flour and buttermilk. Mix well. Drop by 2 tablespoonfuls onto parchment lined cookie sheet. About 6 cookies per pan. Bake @ 325 for 10-13 minutes.

Classic Marshmallow filling;
1 1/2 cups marshmallow fluff
1 1/4 cups shortening
1 cup powdered sugar
1 Tbl vanilla

Beat together fluff and shortening, starting on low and increasing to medium speed until mixture is smooth and fluffy, 3 minutes. Reduce speed to low add sugar and vanilla and beat until incorporated. Increase speed to medium and beat 3 minutes until fluffy.
Place a scoop of filling on half the cookies and top with the remaining cookies to make sandwiches.

Makes about 15 whoopie pies

Pumpkin Snickerdoodle Cookies

2 3/4 cups flour
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
1/2 tsp pumpkin pie spice
1 3/4 cups sugar, divided
2 sticks (1cup) butter, softened
1 egg
3/4 cup pumpkin
2 Tbl cinnamon

Preheat oven to 400.
In a large bowl, whisk together flour, cream of tartar, baking soda, salt, and pumpkin pie spice; set aside.
In a bowl cream butter and 1 1/2 cups sugar at medium speed until light and fluffy. Scrape down the sides of the bowl with a rubber spatula as needed. Add the egg and beat at medium speed until combined, about 30 seconds. Add the pumpkin and beat until combined. Add the dry ingredients and beat on low until combined. Place the remaining 1/4 cup sugar and cinnamon for rolling in a shallow bowl. Roll a heaping tablespoon of dough into a 1 1/2 inch ball, roll the ball in the sugar mixture, and place it on a parchment lined cookie sheet. Bake at 400 for 12-14 minutes.

Slow-Cooked Orange Chicken

3lbs boneless chicken,cut into bite size pieces
3 cups orange juice
1 cup chopped celery
1 cup chopped green pepper
1-4oz can mushroom stem and pieces, drained
4 tsp dried minced onion
1 Tbl minced fresh parsley or 1 tsp dried parsley
1/2 tsp salt
1/4 tsp pepper
3 Tbl cornstarch
3 Tbl cold water
Hot cooked Rice

Combine the first 9 ingredients in a slow cooker. Cover and cook on LOW for 4 hours. Combine cornstarch and water until smooth; stir into cooking juices. Cover and cook on HIGH for 30-45 minutes or until thickened. Serve over rice.

Serves 4

Cinnamon Applesauce in the CrockPot

3 1/2 lbs apples, peeled, cored and sliced
1/2 cup brown sugar
1 1/2 Tbl lemon juice
1/4 tsp cinnamon

In a 3 1/2 quart Crockpot, toss together the apples, sugar and lemon juice. Cover and cook on HIGH for 3 hours. Mash up the apples with a potato masher. Stir in the cinnamon. Serve warm or cold.

Makes 3 1/2 cups

Melt-In-Your-Mouth Short Ribs

3 lbs beef short ribs,cut into serving sized pieces
2 Tbl packed brown sugar
3 cloves garlic, minced(1Tbl)
1 tsp dried thyme leaves, crushed
1/4 cup flour
1 can condensed French Onion Soup
1-12oz bottle of beer
Hot mashed potato or egg noodles

Place the beef into a 3 1/2 to 6 quart slow cooker. Add the brown sugar, garlic, thyme and flour. Toss to coat. Stir the soup and beer in a small bowl. Pour over the beef. Cover and cook on LOW for 8-9 hours. Serve with the mashed potato or noodles.

Serves 6

Crockpot Beef Tips

4 lb steak tips, cut into 2 inch cubes
1 cup chopped onion
1 can condensed golden mushroom soup
1 cup beef broth
2 tsp cornstarch
1/4 cup cold water

In a 3 quart slow cooker, combine the steak tips, onion, soup and broth. Cover and cook on low for 6-7 hours. Combine cornstarch and water until smooth; gradually stir into crockpot. Cover and cook on high for 15 minutes.
Serve over rice, egg noodles or mashed potato.

Chicken Divan

3 whole cooked chicken breasts, cut into bite size pieces
1 can cream of chicken soup
1/2 cup mayonnaise
1/2 cup shredded sharp cheddar cheese
4 Tbl lemon juice
1 box frozen chopped broccoli, cooked and drained
1/2 cup bread crumbs
2 Tbl melted butter

Mix chicken, soup, mayonnaise, lemon juice, broccoli and cheese. Place in a 9x13 greased pan. Mix the bread crumbs and butter and sprinkle over the chicken mixture. Cook uncovered at 350 for 30 minutes.

serves 6-8

Snickerdoodle Bars

2 1/3 cup flour
1 1/4 tsp baking powder
1/2 tsp salt
3/4 cup butter flavored Crisco
1/2 cup packed brown sugar
1 1/4 cup sugar
3 eggs
1 tsp vanilla
_______
Cinnamon Filling
1 Tbl sugar
1 Tbl cinnamon
_______
Glaze
1 cup powdered sugar
1 to 2 Tbl milk
1/4 tsp vanilla

Heat oven to 350. Spray or grease bottom only of a 9x13 pan with cooking spray. In small bowl, combine flour, baking powder, and salt, set aside. In large bowl, beat Crisco until creamy. Beat in sugars. Gradually beat in eggs and vanilla into sugar mixture until combined. On low speed beat in dry ingredients until combined. Spoon half the batter into pan; spread evenly. Sprinkle cinnamon and sugar mixture evenly over batter. Dollop teaspoon size amounts of remaining batter evenly over cinnamon and sugar mixture. Bake 20 to 25 minutes or until golden brown and toothpick inserted in center comes out clean. Cool completely, about 1 hour. In small bowl, stir glaze ingredients until smooth and thin enough to drizzle. Drizzle over bars. For bars, cut into 6 rows by 4 rows.
Makes 24 bars. Mark and I however couldn't wait for them to cool off, so we ate them without the glaze.

Muffins That Taste Like Donuts

1 3/4 cup flour
1 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp nutmeg
1/2 tsp cinnamon
1/3 cup vegetable oil
3/4 cup sugar
1 egg
3/4 cups milk
______

FOR THE TOPPING:

1/4 cup butter, melted
1/3 cup sugar
1 Tbl cinnamon

Combine flour, baking powder, salt, nutmeg and cinnamon. Combine oil, sugar, egg and milk. Add dry ingredients and stir only to combine. Scoop into either greased or lined muffin tin. Bake at 350 for 15-20 minutes. Combine the sugar and cinnamon in a bowl. Take muffins out of muffin tin while still hot. Dip muffins in melted butter, then into sugar and cinnamon mix. Let cool. Makes 12

Black Bottom Banana Bars

1/2 cup butter, softened
1 cup sugar
1 egg
1 tsp vanilla
1 1/2 cups mashed ripe bananas (about 3 medium)
1 1/2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1/4 cup baking cocoa

In a mixing bowl, cream butter and sugar. Add egg and vanilla; beat until thoroughly combined. Blend in the bananas. Combine the flour, baking powder, baking soda and salt; add to creamed mixture and mix well. Divide batter in half. Add cocoa to half; spread into a greased 9 x 13 pan. Spoon remaining batter on top and swirl with a knife. Bake at 350 for 25 minutes or until a toothpick comes out clean. Cool.

Garlic - Basil Halibut

12 oz halibut
2 Tbl fresh snipped basil
1 Tbl melted butter
1 clove garlic, minced
1/8 tsp salt & pepper

Thaw fish if frozen; rinse and pat dry. If necessary, cut fish into 2 serving size pieces. In a small bowl combine basil, butter, garlic, and salt and pepper. Brush mixture over both sides of halibut. Place fish on the unheated rack of a broiler pan. Broil 4 inches from heat for 8 to 12 minutes or until fish flakes easily when tested with fork, turn once.

Apple Brownies

Apple Brownies

1 cup margarine or butter
2 cups sugar
2 eggs
2 cups flour
1 tsp baking powder
1 tsp cinnamon
4 apples,peeled and chopped

Cream first 3 ingredients, then add dry ingredients. Add apple. Grease and flour 9 x 13 pan. Spread batter in pan and bake at 375 for 40 minutes or until golden.

ENJOY!

Chunky Monkey Ice Cream

3/4 cup dark chocolate chunks
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk
2 teaspoons vanilla
2 bananas, overripe
juice of 1 lemon

Place the chocolate chunks in a bowl, cover and refrigerate. Whisk eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk, and whisk to blend. Add the vanilla and whisk to blend again. Transfer the mixture to a ice cream maker and freeze following the manufacturer's directions. Mash the bananas in a bowl, add the lemon juice and whisk until smooth. After the ice cream stiffens (about 2 minutes before it is done), add the banana mixture, chocolate chunks , then continue freezing until done.

Makes 1 generous quart.

Strawberry Ice Cream

1 pint (2 cups) strawberries hulled and sliced
1/3 cup sugar
juice of 1/2 lemon
sweet cream base

Combine the strawberries, sugar and lemon juice in a mixing bowl.Cover and refrigerate at least 1 hour.
Prepare the sweet cream base. Mash the strawberries to a puree and stir into the cream base. transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions.

Makes a generous 1 quart.

Cherry Garcia Ice Cream

1/4 cup shaved plain chocolate
1/4 cup fresh Bing cherries, quartered & Pitted
(you may use canned cherries, but be sure to drain the syrup)
2 large eggs
3/4 sugar
2 cups heavy or whipping cream
1 cup milk

Place the shaved chocolate flakes and cherries in separate bowls. Cover and refrigerate.
Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the the cream and milk and whisk to blend. Transfer the mixture to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and the cherries, then continue freezing until the ice cream is ready.
Makes 1 grateful quart.

New York Super Fudge Chunk Ice Cream

1/4 cup coarsely chopped white chocolate
1/4 cup coarsely chopped semi sweet chocolate
1/4 cup chopped pecan halves
1/4 cup coarsely chopped walnut
1/4 cup halved chocolate covered almonds
4 ounces unsweetened chocolate
1 cup milk
2 large eggs
1 cup sugar
1 cup heavy or whipping cream
1 teaspoon vanilla
1 pinch salt

Combine the coarsely chopped chocolates and nuts in a bowl, cover and refrigerate. Melt the unsweetened chocolate in the top of a double boiler over hot, not boiling water. Whisk in the milk, a little at a time, and heat, stirring constantly, until smooth. Remove from the heat and let cool. Whisk eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Add the cream, vanilla and salt and whisk to blend. Pour the chocolate mixture into the cream mixture and blend. Cover and refrigerate until cold, about 1 to 3 hours, depending on your refrigerator. Transfer the cream to an ice cream maker and freeze following the manufacturer's instructions. After the ice cream stiffens (about 2 minutes before it is done), add the chocolate and nuts, then continue freezing until the ice cream is ready.

makes a generous 1 quart

Sweet Cream Base for Ice Cream

Sweet Cream Base #1 (My favorite) This, our most popular base, has a creamy texture, medium body, and a subtle, understated taste. It's especially good as a background for fruit, cookies and candy.

2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk

Whisk the eggs in a mixing bowl until light and fluffy, 1 to 2 minutes. Whisk in sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the cream and milk and whisk to blend.

Make 1 quart

Base #2 This simple recipe is made with a minimum of ingredients and requires no cooking. It makes a very creamy ice cream with 25% butterfat, but it does not store well in home freezers, so be prepared to eat it all.

2 cups heavy or whipping cream
3/4 cup sugar
2/3 half and half

Pour the cream into a mixing bowl. Whisk in the sugar, a little at a time, then continue whisking until completely blended, about 1 minute more. Pour in the half and half and whisk to blend.

Makes 1 quart

Base #3 This recipe makes a less creamy, less rich ice cream. It has a slightly "cooked" flavor of the sweetened condensed milk.


2 cups light cream
1 cup sweetened condensed milk. cold

Whisk the light cream and the sweetened condensed milk together in a mixing bowl until blended.
Makes 1 quart

Ice Cream

So I have been on an ice cream making kick. I have made Cherry Garcia, New York Super Fudge Chunk, Chunky Monkey and Strawberry. I thought that I would share some recipes you all.

Turkey Spinach Burgers

1 lb ground lean turkey breast
10 oz pkg frozen chopped spinach,
thawed and water squeezed out
2 Tbl barbecue sauce
1/2 tsp salt
1/4 tsp pepper
4 burger buns
4 tomato slices
4 lettuce leaves

Heat grill to medium-high and coat rack with cooking spray. Combine turkey, spinach, barbecue sauce, salt and pepper in large bowl. Shape mixture into 4 patties. Grill patties 10-12 minutes, turning once or until meat thermometer inserted into the middle from the side registers 165. Serve on buns with tomato and lettuce.

Blueberry Peach Muffins

1/4 cup butter, softened
1/3 cup sugar
1 egg
1 1/4 cup all-purpose flour
1 tsp baking powder
1/4 tsp salt
1/8 tsp baking soda
1/2 cup peach yogurt
2/3 cup fresh or frozen blueberries
1 tsp grated orange peel

In a small mixing bowl, cream butter and sugar. Beat in egg. Combine the flour, baking powder, salt and baking soda; add to creamed mixture alternately with yogurt. Fold in blueberries and orange peel. Fill paper lined muffin cups 3/4 full. Bake at 375 for 20-25 minutes.

Makes 8 muffins

Quick Cheesesteak Subs

3 Tbl unsalted butter
1 onion, halved and sliced thin
2 garlic cloves, minced
1/4 tsp dried oregano
1 Tbl A-1 steak sauce
1 lb rare deli roast beef, cut into 2 inch strips
sub rolls
8 slices provolone cheese

Melt butter in skillet. Add onion and cook until softened and golden, about 8 minutes. Stir in garlic and oregano and cook about 30 seconds. Add A-1 sauce and beef to skillet and cook until heat through, 1 to 2 minutes. Divide beef mixture among rolls. Top with cheese cover until cheese melts.

Serves 4

Pumpkin Gingerbread Trifle

1 box gingerbread mix
1 box instant cheesecake or vanilla pudding mix (4oz)
30 oz can pumpkin pie filling
1/2 cup brown sugar
1/3 tsp cinnamon
12 oz cool whip

Bake the gingerbread according to package; cool completely. Prepare pudding. Mix pudding, pumpkin pie filling, brown sugar and cinnamon; mix well. Crumble 1/2 the cake in a pretty clear trifle bowl. Top with half of pudding mixture, then half of cool whip. Repeat layers. Refrigerate until serving.

Baked Onion Dip

2/3 cup sweet onion, peeled and chopped
2/3 cup mayonnaise
2/3 cup fresh shredded parmesan cheese

Preheat oven to 350. Grease a pie plate. In a large mixing bowl, combine all ingredients and pour the mixture in the pie plate. Bake for approx 45 minutes or until hot and slightly brown. Serve hot with Ritz crackers.

Meatball Stroganoff

1 bag swedish meatballs
2 cans cream of mushroom soup
1 cup sour cream
1 cup milk
1 Tbl paprika
1 bag no yolk egg noodle, cooked

In a large saucepan, combine soup, sour cream, milk and paprika; heat through. Warm up meatballs in the microwave until hot. Add meatballs to sauce; cover and cook until heated through, stirring frequently. Serve meatballs and sauce over cooked egg noodles.

Serves 6

Craisy Oatmeal Cookies

2 cups all-purpose flour
1 tsp baking soda
1 tsp baking powder
1 tsp cinnamon
1/2 tsp salt
1 cup unsalted butter, at room temperature
1 1/4 cups dark brown sugar
1 Tbl honey
1 tsp vanilla
2 eggs
1/2 cup sweetened coconut flakes
3/4 cups dried cranberries
2 cups quick oats

Preheat oven to 350. In a medium bowl, sift together flour, soda, powder, cinnamon and salt. Set aside. In a large bowl, cream butter and sugar with a mixer. Mix in honey and vanilla until fluffy. Add eggs one at a time, until fully incorporated. Mix in coconut, dried cranberries and oats. Fold dry ingredients into butter mixture. Form into balls, approx. 2 tablespoons. Place 2 inches apart on parchment lined cookie sheets. Bake until cookies turn golden, 13 to 15 minutes.

Yield: 2 dozen cookies

Crunchy Corn Chip Chicken

6 boneless skinless chicken breasts
1 can of cream of chicken soup
2 Cups cheddar cheese, shredded and divided
1 pkt taco seasoning
2 Cups BBQ corn chips, coarsely crushed

Arrange chicken in an ungreased 9x13 pan; set aside. Combine soup, 1 cup cheese and taco seasoning together; spread over chicken. Bake at 350 for 45 minutes; sprinkle with corn chips and remaining cheese. Return to oven and bake until cheese melts, about 15 minutes.

Serves 6

Swiss Chicken

4 boneless chicken breasts or 8-10 chicken tenders
1 can cream of chicken soup
1/2 box stuffing mix
5 slices of swiss cheese
1/4 cup water
4 Tbl melted butter

Cut chicken into strips or chunks. Grease a 8x8 baking pan. Place chicken in baking dish. Place layer of swiss cheese over all the chicken. In a separate bowl, mix chicken soup and water. Pour evenly over swiss cheese. Sprinkle stuffing evenly on top. Drizzle melted butter over top of stuffing. Bake uncovered at 350 for 50-55 minutes.

Serves 4

Pumpkin Chocolate Chip Cookies

1 cup pumpkin
3/4 cup sugar
1 egg
1/2 cup vegetable oil
1 tsp milk
1 tsp baking soda
2 cups flour
2 tsp baking powder
1 cup chocolate chips
1 tsp vanilla
1/2 tsp salt
1 tsp cinnamon

Mix together pumpkin, sugar, egg, oil, milk and baking soda.
Mix in the flour baking powder, vanilla, salt, cinnamon and chocolate chips.

Drop by tablespoonfuls on parchment lined cookie sheet. Bake at 375 for 12-14 minutes

Sour Cream & Cherry Coffee Cake

18 oz pkg white or yellow cake mix
8 oz sour cream
3 eggs
1/4 cup water
1 can cherry pie filling

Preheat oven to 350. Lightly grease a 9x13 pan. Mix together cake mix, sour cream, eggs, and water. Spread mixture in prepared pan and drop cherry pie filling over the batter in spoonfuls. Bake for 40 minutes. Cool in pan.

Chewy Peanut Butter Blossoms

14 oz can sweetened condensed milk
3/4 cup creamy peanut butter
2 cups Bisquick mix
1 tsp vanilla
48 Hershey Kisses, unwrapped

Heat oven to 375.
Beat milk, peanut butter, Bisquick, and vanilla in a large bowl until smooth. Shape into 1 inch balls, roll in sugar. Place 2 inches apart on ungreased cookie sheet. Bake for 6 to 8 minutes or until very lightly browned. Remove from oven, immediately press chocolate kiss in center of each cookie. Remove from cookie sheet to wire rack. Cool completely.

Makes about 48 cookies

Apple Pie Jam

6 cups peeled and diced Granny Smith apples
1/2 cup water
1/2 tsp butter
3 cups granulated sugar
2 cups brown sugar
3/4 tsp cinnamon
2 small boxes powdered fruit pectin

Cook apples, water and butter over low heat, stirring until apples are soft but not mushy. Stir in pectin and bring to a full rolling boil, stirring constantly. Add sugars and cinnamon and bring back to a boil, stirring constantly, for 1 minute. Remove from heat. Pour into hot jars, leaving 1/4" head space. Process jars in boiling water bath for 10 minutes.

Makes (7) 1/2 pint jars.

Note: 6 cups of diced apples = 6-7 medium size apples

Charleston Cheese Dip

1/2 cup mayonnaise
8 oz pkg cream cheese, softened
1 cup grated sharp cheddar cheese
1/2 cup grated monterey jack cheese
2 green onions, finely chopped
dash of cayenne pepper
1 tsp garlic powder
8 ritz crackers, crushed
8 slices bacon, cooked and crumbled

Preheat oven to 350. In a medium bowl, mix the mayonnaise, cream cheese, cheddar cheese, monterey jack cheese, green onions, cayenne pepper and garlic powder. Transfer the mixture to a shallow baking dish(I used a pie plate). Top mixture with cracker crumbs and bake for 15 minutes, or until heated through. Remove the pan from the oven and top with the bacon. Serve immediately with corn chips, bagel chips or crackers.

English Muffin Toasting Bread

3 Cups All-Purpose Flour
1 Tbl sugar
1 1/2 tsp salt
1/4 tsp baking soda
1 tsp Diastatic Malt Powder (optional)
1 Tbl instant yeast
1 Cup Milk
1/4 Cup water
2 Tbl vegetable oil
Whisk together the flour, sugar, salt, baking soda, diastatic malt powder and yeast.
Combine the milk, water and oil and heat to 120-130 degrees. Pour the hot liquid over the dry ingredients in the mixing bowl. Beat at high speed for 1 minute. The dough will be very soft. Lightly grease and loaf pan, and sprinkle the bottom and sides with cornmeal (optional). Scoop the dough into the pan, leveling it in the pan as much as possible. Cover the pan and let the dough rise till it's just barely crowned over the pan, about 1 hour. Remove the cover, and bake bread for 20 - 22 minutes at 400 degrees. Let the bread cool completely before slicing.