Home Made White Bread

HOME MADE WHITE BREAD
2 Loaves
400* for 30-35 minutes

5 1/2- 6c flour
2 Tbsp sugar
2 tsp salt
2 Tbsp salad oil
2 pkg yeast
1c water
1c milk

In a large bowl, place 2c of the flour, sugar, salt, and yeast
Heat the milk with the water and oil.. cool to lukewarm and add to the flour mix.
My recipe says to beat it with a mixer, but I use a large wooden spoon until well mixed.
Begin adding more of the flour a little at a time until too stiff to use the spoon.
Flour a board or table top and dump the dough onto the surface.
Keep adding the flour a little at a time, kneading as you go.. until the dough is no longer sticky and has absorbed the flour.
I set a timer for the kneading.. 10 minutes. I don't know as that is necessary; you can't over knead the dough.. but you definitely can UNDER knead it. So plan on 8-10 minutes.
Set the dough aside in a kind of warm place to raise.. give it 20-30 minutes to double in size. Cover it with a clean tea towel.
Divide the dough into 2 loaves and form these loaves so they are smooth on top. Place the loaves in greased bread pans.
Set aside for about 30 minutes more to raise again. I put my pans in the oven with a pan of super hot water underneath. Cover the loaves with a tea towel.
When the dough is sufficiently raised in the pans, it's ready to bake.
Bread can be checked for doneness by rapping or tapping on the top of the bread. If it sounds hollow, it's done.

Citrus & Beet Spinach Salad

Prep Time:

10 min

Total Time:

10 min

Makes:

4 servings, 2 cups each

What You Need!

1 pkg. (10 oz.) baby spinach leaves

1 can (14-1/2 oz.) beets, drained, chopped

2 seedless oranges, peeled, sectioned

1 small red onion, thinly sliced

1/3 cup PLANTERS Walnut Pieces, toasted

1/2 cup KRAFT Light Raspberry Vinaigrette Dressing

Make It!

TOSS all ingredients except dressing in large bowl.

ADD dressing just before serving; toss lightly.

Kraft Kitchens Tips

Substitute

Instead of the walnuts, add toasted PLANTERS Pecan Halves to this delicious salad.

Preventing Beet Stains

When handling cooked or canned beets, it's easy to stain your hands and cutting board from the juices. To prevent this, wear disposable latex gloves and cut beets on a large glass or ceramic plate rather than a cutting board.

SIMPLE PIE CRUST

EASY PIE CRUST
Printed from COOKS.COM

1/3 c. oil
1/4 c. water
1 c. self rising flour

Put oil and water in saucepan.
Bring to a boil.
Remove from heat and stir in flour.
Mix thoroughly.
Put in pie pan and pat to fit with fingers.
Trim excess off edges.
Makes a good, crispy crust.

CANNED BUTTER

CANNED BUTTER

1. Use any butter that is on sale. Lesser quality butter requires more shaking (see #5 below), but the results are the same as with the expensive brands.

2. Heat pint jars in a 250 degree oven for 20 minutes, without rings or seals. One pound of butter slightly more than fills one pint jar, so if you melt 11 pounds of butter, heat 12 pint jars. A roasting pan works well for holding the pint jars while in the oven.

3. While the jars are heating, melt butter slowly until it comes to a slow boil. Using a large spatula, stir the bottom of the pot often to keep the butter from scorching. Reduce heat and simmer for 5 minutes at least: a good simmer time will lessen the amount of shaking required (see #5 below). Place the lids in a small pot and bring to a boil, leaving the lids in simmering water until needed.

4. Stirring the melted butter from the bottom to the top with a soup ladle or small pot with a handle, pour the melted butter carefully into heated jars through a canning jar funnel. Leave 3/4" of head space in the jar, which allows room for the shaking process.

5. Carefully wipe off the top of the jars, then get a hot lid from the simmering water, add the lid and ring and tighten securely. Lids will seal as they cool. Once a few lids "ping," shake while the jars are still warm, but cool enough to handle easily, because the butter will separate and become foamy on top and white on the bottom. In a few minutes, shake again, and repeat until the butter retains the same consistency throughout the jar.

6. At this point, while still slightly warm, put the jars into a refrigerator. While cooling and hardening, shake again, and the melted butter will then look like butter and become firm. This final shaking is very important! Check every 5 minutes and give the jars a little shake until they are hardened in the jar!

Leave in the refrigerator for an hour.

KEY LIME PIE

KEY LIME PIE

1 Graham cracker crust
1 lime jello (4 serving)
1 8 oz cream cheese
1 cup low fat cottage cheese
2 cup Cool Whip
2/3 cup boiling water

Stir boiling water into Jello until completely dissolved
Refrigerate to cool about 5-10 minutes
Put cream cheese in blender until smooth
Add cottage cheese and blend again until smooth
Pour in Jello and blend until completely blended, occasionally scraping down sides of blender with spatula
Pour into medium sized bowl and fold in Cool Whip
Pour into graham cracker crust and chill for 4 hours or until set

** You can add well drained crushed pineapple to cream cheese mixture before adding Jello to blender
**To make lemon fluff pie, just substitute lemon Jello for lime

APPLE FOLDOVERS WITH GLAZE

APPLE FOLDOVERS

Filling:
1/2 cup chopped walnuts
1/4 cup packed brown sugar
2 Tbsp butter
2 medium apples, peeled, finely chopped
1 Tbsp flour
1/4 tsp ground cinnamon

Crust:
1 box Pillsbury refrigerated pie crusts, softened

Glaze:
2/3 cup powdered sugar
1/8 tsp ground cinnamon
2-3 tsp apple cider or apple juice

Heat oven to 375
In a small bowl, mix walnuts, brown sugar, and butter with fork until crumbly
In medium bowl, stir together apples, flour, and 1/4 tsp cinnamon.. set aside

Unroll crusts on work surface
Cut each crust into quarters
Place about 1/4 cup apple mixture on one half of each pie crust wedge.
Sprinkle with walnut mixture
Fold untopped half over filled half.. foldovers will be full
Press edges with fork to seal, prick top with fork
Place on ungreased large cookie sheet

Bake 22-28 minutes or until golden brown
Cool 10 minutes

In small bowl, stir together glaze ingredients until smooth
Drizzle over foldovers..
Cool completely..about 30 minutes

LEMON SUPREME BISCUIT CUPS

LEMON SUPREME BISCUIT CUPS

Makes 8 biscuit cups

8 oz cream cheese
4 Tbsp sugar
2 containers (6 oz each) Yoplait Thick & Creamy lemon supreme yogurt
2 tsp grated lemon peel
1 cup Cool Whip
1 16.3 oz can Pillsbury Grands Homestyle refrigerated shortcake biscuits
8 fresh whole strawberries

Heat oven to 350
In medium bowl , beat cream cheese and 2 Tbsp sugar with electric mixer until smooth
Beat in yogurt and lemon peel until blended
Fold in Cool Whip
Cover and refrigerate while making biscuit cups

Cut 8 (18 x 12") sheets of foil
Slightly crush each sheet to make a 2 1/2" ball.
Flatten the balls slightly and place on large ungreased cookie sheet

In a shallow dish, place remaining 2 Tbsp sugar
Separate dough into 8 biscuits
Press or roll each biscuit into 4 " rounds
Press both sides of each round into sugar
Place gently over the foil ball, shaping to fit around the ball
Bake 13-15 minutes or until golden brown
Cool 5 minutes
Remove the biscuit cups from the foil balls
Fill each with rounded 13 cup lemon mixture and top each with a strawberry