Bread/ Sides

Scandinavian Potato Bread

Scandinavian Potato Bread

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By Prep Time: 3 hours Cooking Time: 40 minutes

Ingredients

  • 1 T yeast
  • 2 c warm potato water
  • 1 potato; boiled and mashed
  • 6 c flour
  • 1 tsp honey or sugar
  • 1 egg lightly beaten
  • 1 tsp salt

Instructions

1

Boil potato. Drain, reserving 2c of the water. Let it cool to approximately 110 degrees.

2

Dissolve yeast in water. Add potato and 1c flour. Allow this mixture to ferment for 1 hour.

3

Add remaining ingredients, mixing salt with flour, and work into a dough. Knead 6 to 7 minutes, until dough is smooth, elastic, and glossy. Let rise until double, about one hour.

4

Divide into 2 equal halves and shape each half into a loaf. Let rise again.

5

Bake at 375 degrees for 40 minutes.

Main Dish/ Meat

Magnus Meat Loaf

Magnus Meat Loaf

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Prep Time: 30 minutes Cooking Time: 75 minutes

Ingredients

  • 2 lbs ground beef
  • 1 c rolled oats
  • 1/4 c chopped onion
  • 2 tsp salt
  • 1/4 tsp pepper
  • 1 egg beaten
  • 1 c milk
  • 1/3 c ketchup
  • 2 T brown sugar
  • 1 T mustard

Instructions

1

Heat oven to 350 degrees.

2

Combine beef, oats, onion, salt, pepper, egg, and milk. Pack firmly into glass loaf pan.

3

Combine ketchup, brown sugar, and mustard. Spread on top of the meat loaf.

4

Bake for 1 hour 15 minutes. Let stand 5 minutes before slicing.

Beverage

Lemonade

Lemonade

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Prep Time: 5 minutes

Ingredients

  • 6 c cold water
  • 2 c lemon juice
  • 1 c sugar

Instructions

1

Dissolve sugar in 1 c of warm water. Add the lemon juice and the remaining 5 c of cold water. Refrigerate.

Uncategorized

Vanilla Glazed Carrots

Vanilla Glazed Carrots

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Ingredients

  • 20 baby carrots
  • 3 tablespoons honey
  • 2 tablespoons butter
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon white vinegar
  • salt and ground black pepper

Instructions

1

Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add baby carrots, cover, and steam until tender, 3 to 6 minutes. Transfer to a serving dish.

2

Place honey, butter, vanilla extract, and vinegar in a small microwave-safe bowl and heat on high for 30 seconds in microwave oven; stir until combined. Pour glaze over carrots; season with salt and black pepper.

Notes

Source: https://www.allrecipes.com/recipe/229671/vanilla-glazed-carrots/

Bread/ Sides/ Snacks

Cheese Muffins

Cheese Muffins

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Prep Time: 25 minutes Cooking Time: 20 minutes

Ingredients

  • 1 ¾ c flour
  • 1/3 c sugar
  • 2 tsp baking powder
  • ¼ tsp salt
  • 1 beaten egg
  • ¾ c milk
  • ¼ c oil
  • ½ c shredded cheddar or Monterey Jack cheese

Instructions

1

Grease 12 regular muffin cups.

2

Combine flour, sugar, baking powder, and salt; make a well in the center.

3

Combine egg, milk, and oil. Add all at once to flour mixture and stir just until moistened. Stir in cheese.

4

Spoon into muffin cups, filling 2/3 full. Bake at 400 degrees for 18 to 20 minutes. Remove from pan immediately and cool on rack 5 minutes.

Bread/ Sides

Focaccia

Focaccia

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By Prep Time: 10 hours Cooking Time: 20 minutes

Ingredients

  • 4 - 4 ¼ cup all-purpose flour
  • ½ cup water (105 degree F to 115 degree F )
  • 1 teaspoon active dry yeast
  • 1 cup warm water (105 degree F to 115 degree F)
  • 2 teaspoon salt
  • 1 tablespoon olive oil
  • Coarse salt

Instructions

1

For the sponge, in a mixing bowl combine 1/2 cup of the flour, the 1/2 cup warm water, and the yeast. Beat with a wooden spoon until smooth. Cover loosely with plastic wrap. Let sponge stand overnight at room temperature to ferment.

2

Gradually stir in the 1 cup warm water, the 2 teaspoons salt, and just enough of the remaining flour to make a dough that pulls away from the sides of the bowl. (Optional: Add 2 tsps snipped fresh rosemary.) Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a stiff dough that is smooth and elastic (8 to 10 minutes total) . Place dough in a lightly greased bowl, turning once. Cover; let rise in a warm place until double (about 1 hour).

3

Turn dough out onto a well-floured baking sheet. Place an extra large bowl upside down over the dough to cover; let rest 30 minutes. Meanwhile, preheat oven and a bread stone to 475 degree F. Shape dough on the baking sheet into a circle about 11 inches in diameter by pulling and pressing with your fingertips. (Dont stretch dough too roughly or the dough will deflate; you want to keep air bubbles intact.)

4

Dust your fingers with flour and press into dough to make 1/2-inch-deep indentations, spacing indentations about 2 inches apart. Brush dough with olive oil; sprinkle lightly with coarse salt. Carefully slide focaccia from floured baking sheet to the preheated bread stone.

5

Bake for 15 to 20 minutes or until golden, checking after 8 minutes and popping any large air bubbles with a sharp knife. Remove foccacia from bread stone with large spatulas. Cool on a wire rack about 15 minutes. Serve warm. Makes 12 servings.

Notes

Source: https://www.bhg.com/recipe/yeast-breads/focaccia/

Cookies/ Sweets

Oatmeal Pudding Cookies

Oatmeal Pudding Cookies

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Prep Time: 30 minutes Cooking Time: 10 minutes

Ingredients

  • 1 1/4 c flour
  • 1 tsp baking soda
  • 1 c butter
  • 1/4 c sugar
  • 3/4 c brown sugar
  • 1 pkg pudding mix
  • 2 eggs
  • 2 1/2 c oatmeal
  • 2 c chocolate chips
  • 1 c raisins

Instructions

1

Preheat oven to 375 degrees.

2

Mix flour and baking soda together.

3

Combine the butter, sugar, brown sugar, and pudding mix; beat until smooth and creamy. Beat in eggs. Gradually add flour mixture, and then stir in the oats, raisins, and chocolate chips.

4

Drop by rounded teaspoons onto ungreased baking sheets, about two inches apart.

5

Bake at 375 degrees for 8-10 minutes.

Notes

To use old-fashioned oats, chop them for a few seconds in a mini food processor before adding to the dough.

Sides/ Snacks/ Sweets

Worm Salad

Worm Salad

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Prep Time: 15 minutes

Ingredients

  • 3 oz instant chocolate pudding
  • 1 1/2 c milk
  • 4 oz (half a container) cool whip
  • 1 row oreos, crushed
  • 1 pkg gummi worms

Instructions

1

Beat pudding and milk until thick.

2

Fold in Cool Whip and 1 row of crushed Oreos.

3

Refrigerate until ready to serve. Add worms just before serving and top with more Oreo crumbs.

Appetizer/ Bread/ Sides/ Snacks

Classic Baguettes

Classic Baguettes

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By Prep Time: 35 minutes Cooking Time: 28 minutes

Ingredients

  • 1/2 cup (113g) water, cool
  • 1/16 teaspoon (a pinch) active dry yeast or instant yeast OR 1 Tablespoon (25g) sourdough starter
  • 1 cup (120g) flour
  • 1 cup + 2 tablespoons (255g) water, lukewarm
  • 1 1/2 teaspoons active dry yeast or instant yeast
  • 3 1/2 cups (420g) flour
  • 2 teaspoons (12g) salt

Instructions

1

To make the starter: Mix together the first three ingredients to make a soft dough. Cover and let rest at room temperature for about 14 hours; overnight works well. The starter should have expanded and become bubbly.

2

To make the dough: Mix and knead the starter together with the remaining ingredients to make a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough.

3

Place the dough in a lightly greased medium-sized bowl, cover the bowl, and let the dough rest and rise for 45 minutes.

4

Gently deflate the dough and fold its edges into the center, then turn it over in the bowl before letting it rise for an additional 45 minutes, until it's noticeably puffy.

5

Turn the dough out onto a lightly greased work surface. Gently deflate it, and divide it into three equal pieces. Round each piece of dough into a rough ball by pulling the edges into the center. Cover with greased plastic wrap, and let rest for at least 15 minutes; or for up to 1 hour.

6

Working with one piece at a time, flatten the dough slightly then fold it nearly (but not quite) in half, sealing the edges with the heel of your hand. Turn the dough 180 degrees and repeat the flattening and folding two more times.

7

With the seam side down, cup your fingers and gently roll the dough into a 16" log. Taper each end of the log slightly to create the baguette's typical "pointy" end.

8

Place the logs seam-side down onto a lightly greased or parchment-lined sheet pan or pans; or into the folds of a heavily floured cotton dish towel (or couche). Cover them with lightly greased plastic wrap, and allow the loaves to rise until they're slightly puffy. The loaves should certainly look lighter and less dense than when you first shaped them, but won't be anywhere near doubled in bulk. This should take about 45 minutes to an hour at room temperature (about 68°F).

9

Preheat your oven to 450°F. Gently roll the baguettes onto a parchment so they're seam-side down. Score and bake (with steam, if possible) for 24 to 28 minutes.

Notes

Source: https://www.kingarthurbaking.com/recipes/classic-baguettes-recipe

Sides/ Vegetable

Cream Peas

Cream Peas

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Prep Time: 25 minutes

Ingredients

  • 2 cups peas
  • 2/3 cup water
  • 1/8 teaspoon salt
  • 3 tablespoons butter
  • 1/3 cup heavy cream
  • 2 tablespoons all-purpose flour
  • 1 tablespoon white sugar

Instructions

1

In a medium saucepan, combine peas, water, and salt. Bring to a boil, then stir in butter.

2

In a small bowl, whisk together cream, flour, and sugar. Stir mixture into peas. Cook over medium-high heat until thick and bubbly, about 5 minutes.

Notes

Source: http://m.allrecipes.com/recipe/18274/cream-peas