"providing you with recipes to help make you the best cook in the neighborhood"
December 14 my husband had a logging accident. He was airlifted to a hospital in Buffalo, New York, where he stayed until December 29. He is presently undergoing therapy while he is trying to recover from a broken neck and other injuries. I spent Christmas Day with him in the hospital. He ate cafeteria food and I had two boiled eggs and some French fries from the cafeteria. In total, he lost 40 pounds. Now he is at home and I am trying to fatten him up. We have been greatly blessed in various ways by our friends, relatives, and strangers who have become friends. The Machias Christian Youth Corps is helping fix up our house in this cold weather. I delight in feeding them.
I bought my son and daughter a bread machine for Christmas this year. To aid them in using it, I open one of the machines and started trying bread recipes so I could guide my children in how to use the machine. I had a loaf baking when my son and his family arrived from Illinois. I made the following recipe for Whole Wheat Bread in the bread machine, plus by hand. The bread made by hand was done 20 minutes before the bread machine. I was surprised to note that the texture was also the same. The instructions below are for hand bread making. Those using a bread machine can use their setting for a 2-pound loaf and follow the bread machine's instructions to assemble the ingredients.
Whole Wheat Bread1 1/4 cups lukewarm water
1/4 cup vegetable oil
1/4 cup maple syrup
3 1/2 cups King Arthur Premium 100% Whole Wheat flour, sifted
1 packet of active dry yeast dissolved in 2 tablespoons water
1/4 cup dry powdered milk
1 1/4 teaspoon salt
Combine lukewarm water, vegetable oil, maple syrup, flour, yeast dissolved in water, powdered milk, and salt in a large mixing bowl. Stir until the dough leaves the side of the bowl and then transfer to a lightly floured surface and knead until dough becomes elastic and smooth, mixing in as little additional flour as necessary. Place dough in a large lightly greased bowl, cover with a dish towel and place in a warm place to rise for an hour. Punch dough down, form into a loaf shape and place in a greased and/or parchment-lined 8 1/2 x 4 1/2-inch bread loaf pan. Cover with dish towel and allow to rise until the center is 1 inch above the rim of the pan. Bake in 350 degree oven 35 to 40 minutes or until lightly browned and the loaf sounds hollow when you tap the top of the loaf with your index finger. Turn bread out of the bread pan on wire rack Immediately coat top of bread with butter for a soft crust.
1 (15.25-oz.) package peanut butter Oreo cookies
Crumble each cookie and press into the bottom of a 9x13-inch pan. (You may freeze at this point to make it easier to spread peanut butter on top - Marcie). Heat and stir peanut butter over a double-boiler to soften so it will be easy to spread. Spread on top of cookie layer. Mix chocolate pudding with Hershey's syrup and place on top of peanut butter layer. Top with Cool Whip and freeze mixture for four hours, or until serving. Sprinkle Chocolate Pebbles on top of Chocolate Quarry at serving time.
liter grapefruit juice
In a punch bowl, combine grapefruit juice, white grape juice, and Sprite. Add ice block with cherries and orange slices.
Beau Monde Veggie Dip
2/3 cup sour cream
In a mixing bowl, combine all ingredients, mix well, and chill overnight. Serve with veggies or chips.
Send your favorite family recipes to Marcella Stockin, 5200 Riceville Road, West Valley, New York 14171 or e-mail me at email@example.com. I'd love to hear from you. Providing you with recipes to help make you the best cook in the neighborhood. Visit my website at cellascookbook.com for more recipes and archived newsletters.