Thursday, January 28, 2010

Recipes

Whole Wheat Bread
4 cups warm water
3 TBS yeast
1/3 cup sugar or honey
8 cups flour
1 TBS salt
1/3 cup oil

Mix all together until it forms an elastic dough. Let rise until double. Put in 3-4 loaf pans. Let rise again and Bake at 350 for 25 to 30 minutes. Tin cans can also be used. We often bake in apple juice cans because we can get 9 loaves in the oven at once with cans and only six pans at once.

Carrot Cake Muffins
Mix the Snack cake mix and divide in 6 equal portions of about 2 1/4 cups:
8-3/4 cups all purpose flour
2 TBS baking soda
1 TBS salt
5-1/4 cups granulated sugar

Add the following dry ingredients for carrot cake muffins:
1 cup dehydrated carrots
1 cup walnuts
2 TBS flax meal
1 tsp ground cinnamon
1/2 cup raisins (to boost iron if you want)

Add wet ingredients and Mix before baking at 350 F for about 25 minutes.
2 eggs
1/3 cup oil
1- 1/2 cup water
1/2 cup pineapple chopped fine (I use the chunk pineapple and just chop it)

Enjoy!

Oatmeal muffins
3 cups oatmeal
1 cup oil
3 cups brown sugar
4-5 eggs
4 1/2 cups flour (3 white, 1 1/2 wheat)
1 TBS cinnamon
1 TBS baking soda
1 tsp salt

Mix. Fill muffin cups 2/3 full. Bake 350 for 15 minutes.

Zucchini/Winter Squash Bread

7 cups flour ( 1/2 wheat, 1/2 white is okay)
5 tsp cinnamon
2- 1/2 tsp baking soda
2- 1/2 tsp salt
2- 1/2 tsp nutmeg
1 -1/4 tsp baking powder
5 cups sugar
10 cups grated zucchini or winter squash
5 eggs ( can use 2-3 TBS flax meal to substitute for equal number of eggs)
1 -1/4 cup vegetable oil
1-1/4 tsp lemon/orange peal (optional)
2 -1/2 cups walnuts

Mix all ingredients together. Bake at 325 for 45-55 minutes if you use bread loaf pans.

Minestrone Soup
Saute in soy oil-
1/2 large onion
celery - center stalks and leaves

Add: 2 cups corn
4 cups green beans
2-3 cups diced tomatoes
2 carrots chopped
1/2 cup dehydrated carrots
1 1/2 cup macaroni
2 large celery stalks
3 cups zucchini pared and chopped (One large overgrown from our garden fall 2009)
3 quarts water
2 cans (12 oz each) roast beef with gravy
2 cups cooked red beans
1 TBS basil
2 tsp salt


Joe's Potatoes
This is a depression dish. My Grandpa, Joseph Hafen, would cook this dish to fill the hungry mouths of his 11 children.


Brown 1-2 large onions in butter (or margarine)
Cook on low heat in large stock pan until onion is marblized (nice dark color)
Add 5-8 potatoes (about 1 per person) pealed and sliced in thick rounds
Add water to just barely cover potatoes. Bring to boil. Salt to taste (1 tsp). The potato starch will thicken the brothy water to make a vegetarian gravy. Enjoy.



Teriyaki/oriental Stir fry Mix (Make a Mix Cookbook)
6 TBS cornstarch
3/4 tsp garlic powder
2-1/4 tsp beef or chicken bullion
3/4 tsp onion powder
6 TBS water
1-1/2tsp fresh ginger paste
3/4 cup soy sauce
3/4 cup corn syrup
2-2/3 cup water


Egg Substitutes: One egg equals-
1 TBS unflavored gelatin + 3 TBS warm water
1 TBS flax meal + 3 TBS warm water
egg sized mound of mayonnaise about 3 TBS (for baking)
1 TBS soy flour + 1 TBS water
1/2 banana smashed + 1/4 tsp baking powder
1/4 cup applesauce (for baking only) in muffins, pancakes, yeast free quick breads like pumpkin or banana add a little baking soda or baking powder to help
3 TBS pureed fruit
1 TBS cornstarch + 3 TBS water
1/4 cup soy milk
2 TBS water and 2 tsp baking powder
2 TBS water and 1 TBS oil and 2 tsp baking powder
for 2-3 eggs - 1 heaping TBS baking powder, 1 TBS cider or apple vinegar + 1 TBS water
For Egg allergies - Tofu, 1/4 cup bananas or commercial egg substitutes.


Yogurt
4 cups warm water
1 cup non instant dried milk
1/2 cup yogurt start

Blend. Pour into jars and place in hot water bath (120degrees)on the counter top, or in a cool oven, or on a heating pad. Be careful not to over heat it will kill your start.

Frozen Vanilla Yogurt

3 quarts of yogurt
1-3/4 cup sugar
1 tsp clear vanilla
1/2 to 1 cup of cream (optional)

Mix and churn in ice cream maker. Enjoy!

3 comments:

  1. Cans? I've never heard of this method before.
    What sort of Apple juice cans are these?
    How do you get the bread out, or deal with the sharp edges?
    What about possible BPA coatings inside the cans that were never meant to be baked? I'm excited to try this out.

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  2. This comment has been removed by the author.

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  3. I'll try again. I use No. 2 tomato juice cans. I have carefully bent down any sharp edges. After greasing the cans with Crisco, I fill each one 1/3 to 1/2 full and bake at 350 for 35 minutes. Once removed from the oven, the bread slides out smoothly. There is very little crust and the shape is nice for sandwiches. With some research you can find a can that is BPA free. Native Forest Coconut is making the transition. Good Luck.

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