Trifle

Originally in the 1994 cookbook.
Even thoough the dessert looks difficult to make when completed, it is really simple to do.

Ingredients

1 white cake mix package
1 large package jello
1 large package instant pudding
1 large can fruit, drained
1 tub whipping cream

Directions

1. Bake cake according to instructions on box for 9x13 inch cake. Cool. Set aside.
2. While cake is baking, make jello and pudding. Set both in refrigerator to begin setting.
3. Since this dessert is put together in layers, follow this order.
4. Layer 1:
    - Break cake into little pieces and put in bottom of large glass mixing bowl.
   Layer 2:
    - Cut jello into small pieces and cover cake. If jello is soft, pour over cake.
   Layer 3:
    - Drain fruit; layer on top of jello and cake.
   Layer 4:
    - Spread pudding over growing layer of Trifle.
   Layer 5:
    - Scoop whipping cream onto Trifle, spreading it to edges.
5. When completed, refrigerate for at least two hours to set jello and to enhance flavors.

Note:
For a pretty effect, layer Trifle in individual glasses or bowls.
Since several flavors are involved, be sure they complement each other. Some suggestions are:

  * White cake, orange jello, pineapple, and vanilla pudding.
  * White cake, strawberry jello, sliced bananas, vanilla pudding.

Silver White Cake

Originally in the 1991 cookbook

One of the good recipes from the old Betty Crocker Cookbook. In that cookbook, it's called New Starlight Cake.This is a very versatile recipe and very delicious.

Ingredients

2 cups flour
1½ cups sugar
3½ tsp baking powder
1 tsp salt
½ cup shortening
1 cup milk
1 tsp vanilla
4 eggs

Directions

1. Heat oven to 350 degrees F.
2. Grease and flour baking pan.
3. Measure flour, sugar, baking powder, salt, ⅔ cup of the milk, and vanilla into large mixing bowl. Blend ½ minute on low speed, scraping bowl constantly.
4. Beat 2 minutes high speed scraping bowl constantly.
5. Add remaining milk and eggs; beat 2 minutes high, scraping bowl occasionally.
6. Pour into pans. Bake 9x13 for 35-40 minutes, layers for 30-35 minutes, and cupcakes for 20 minutes.

Chess Bars

Here’s the recipe for the Chess Bars I made for FHE tonight. These have coconut in them, but don’t let that scare you. You can’t really taste the coconut, and it adds a nice sweetness and texture to the chess bars.

Crust Ingredients

1 box yellow cake mix
1 egg
1 stick unsalted butter, softened

Mix and press in bottom of greased pan.

Topping Ingredients

1 box of powdered sugar
2 eggs
1 8 oz. box cream cheese
1 cup coconut flakes

Mix together in a blender or by hand until thoroughly combined.

Assembly Directions

1. Heat oven to 350 degrees F.
2. Spread on top of bottom layer. Bake for 35-45 minutes or until golden brown.

Be careful to not overcook, or they will become tough to chew. Let cool and cut into squares. (Hah! That always kills me! Of course we don't let them cool - they always taste better warm.

Cheesecake For a Crowd

Submitted by Chris Fowler.
Originally in the 2005 cookbook

This recipe came from the Lion House Cookbook in Salt Lake City, Utah. The Lion House is the house Brigham Young built.

Ingredients

1 white cake mix
1 pint whipping cream
2 9-oz pkg cream cheese
4 cups powdered sugar
1 can pie filling

Directions

1. Make white cake according to instructions in two 9x13 pans.
2. Cool and set aside.
3. Mix whipping cream, cream cheese, and powdered sugar together.
4. Spread 1/2 on each cake and 1 can pie filling per cake.

Can be made the day before.

Easy Cheesecake

Submitted by Chuck Cady
Originally in the 1994 cookbook

This recipe came from a magazine advertisement years ago.

Ingredients

8 ounces cream cheese, soft
⅓ cup sugar
2 tsp vanilla
8 ounces sour cream, optional
8 ounces cool whip (small tub)
1 (6 oz) graham cracker pie crust
1 can cherry pie filling or fruit of choice

Directions

1. Beat cheese, sugar, vanilla, and sour cream until smooth.
2. Fold in cool whip. Spoon into crust.
3. Chill until set, about 4 hours. Top with fruit.

Carol Fowler's Cheesecake

Submitted by Chris Fowler
Originally in the 2005 cookbook

Crust

1/4 cup melted butter
1 cup graham cracker crumbs (16 large crackers

Ingredients

1 tsp cream of tarter
6 eggs, separated
3 tbsp sugar
1 1/2 cup sugar
19 ounces softened cream cheese
3 tbsp flour
1/2 tsp salt
1 pint sour cream
1 tsp vanilla

Directions

1. Heat oven to 325 degrees F.
2. Butter a 9 inch springform pan.
3. Mix crust and press into pan.
4. Mix in a bowl cream of tarter and egg whites and beat until foamy.
5. Gradually add 3 tbsp sugar and beat until stiff. Set aside.
6. Beat cream cheese until soft, mix 1½ cups sugar, flour, salt and gradually beat into cheese.
7. Add yolks, 1 at a time, beating well between.
8. Add sour cream and vanilla and mix well. Fold in egg white mixture thoroughly and pour into pan.
9. Bake for 1 1/4hours or until springs back when lightly touched.
10. Turn off heat and open door for 10 minutes (or leave in oven until cools).
11. Chill 24 hours until serving.

Note: All ingredients should be at room temperature before starting.

Oatmeal Cake

Submitted by Chris Fowler
Originally in the 1994 cookbook

Ingredients

1/4 cup boiling water
1 cup quick cooking oatmeal
1 cup raisins
1 cube margarine, soft
1 cup brown sugar
1 cup white sugar
2 eggs, well beaten
1 1/2 tsp vanilla
1 1/2 cups flour
1/4 tsp cinnamon
1 tsp baking soda
1 tsp salt

Directions

1. Heat oven to 350 degrees F.
2. Pour boiling water over quick cooking oatmeal. Stir and set aside to cool.
3. Cook raisins for 3 minutes, drain and cool.
4. Mix margarine, sugars, eggs, and vanilla together.
5. Add oatmeal to mixture.
6. In a separate bowl, sift together flour, cinnamon, baking soda, and salt. Add raisins to flour mixture. Then add raisin mixture to oatmeal. Mix together.
7. Bake in a 9x13 inch pan for 45 minutes or until done.
8. Remove from oven and add topping.
9. Return to oven and broil for a few minutes. Do not burn.

Topping

2 tbsp margarine, melted
1/2 cup brown sugar
1/2 cup nuts
1/2 cup coconut
1/4 cup canned milk

1. Mix well, spread over the hot cake and broil 2-3 minutes.
2. This cake is much better if prepared a day or two before serving.

This cake can be frozen.

Carrot Cake

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

2 cups sugar
1 1/2 cups oil
4 eggs
3 cups raw carrots, finely grated
2 cups flour
2 tsp baking soda
2 tsp cinnamon
1 pinch salt

Directions

1. Heat oven to 350 degrees F degrees.
2. Beat sugar, oil and eggs
3. Add remaining ingredients.
4. Grease loaf pan and bake for 45-50 minutes

Frosting

1. Beat: 1 8-oz package cream cheese, 1 package powdered sugar, 1 cube margarine.
2. Add: 1 tsp vanilla and 1 cup chopped walnuts.
3. Keep cake covered or carrots turn green.

German Pancake

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

3 eggs
1/2 cup flour
1/2 cup rich milk
1 pinch salt
2 tbsp margarine

Directions

1. Heat oven to 400 degrees F.
2. Set 9 inch clear glass pie dish into hot oven on lowest rack until very hot.
3. Meanwhile, beat eggs, flour, milk, and salt in small bowl until smooth, about 3 minutes.
4. Remove pie dish from oven; add margarine and rotate dish until margarine is melted.
5. Add batter immediately.
6. Bake on lowest rack for 20 minutes, or until golden brown.

Serve hot with syrup, jam, or applesauce. If serving a large group, triple recipe and bake in a 9x13 baking pan.
Makes 4 servings.

Sweet Muffins

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

1 egg
1/2 cup milk
1/4 cup vegetable oil
1/2 cup sugar
2 tsp baking powder
1/2 tsp salt
1 1/2 cup flour

Directions

1. Heat oven to 400 degrees F.
   
2. Grease bottoms of 12 medium muffin cups.
   
3. Beat egg; stir in milk and oil. Mix in remaining ingredients just until flour is moistened. Batter should be lumpy.
   
4. Fill muffin cups 2/3 full.
   
5. Bake 20-25 minutes or until golden brown.
   
6. Immediately remove from pan.
   

Makes 12 muffins.

The secret to perfect, tender muffins is in the lumps. Muffin batter should be gently stirred just until all the dry ingredients are moistened, resulting in a lumpy batter. Resist the temptation to vigorously stir muffin batter until it is smooth. The lumps disappear during baking. Over-stirring creates tough muffins with pointed tops.

Apple Muffins
Stir in 1 cup grated apple with the oil and add 1/2 tsp cinnamon with the flour. Sprinkle with nut-crunch topping: mix 1/2 cup brown sugar, 1/3 cup broken nuts and 1/2 tsp cinnamon. Bake 25-30 minutes.

Surprise Muffins
Fill muffin cups only 1/2 full; drop 1 tsp jelly in center of each and add batter to fill cups 2/3 full.

Popular Muffins
Increase the following ingredients: 1 cup milk, 2 cups flour, and 1 tsp salt. Decrease the following: 1/4 cup sugar.

Oatmeal Muffins

Submitted by Chris Fowler
Originally in the 1991 cookbook

1 egg
1 cup buttermilk
1/2 cup brown sugar, packed
1/3 cup shortening
1 cup flour
1 tsp baking powder
1 tsp salt
1/2 tsp baking soda
1 cup quick-cooking oats

Directions

1. Heat oven to 400 degrees F.
   
2. Grease bottom of 12 muffin cups.
   
3. Beat egg; stir in buttermilk, brown sugar, and shortening.
   
4. Mix remaining ingredients just until flour is moistened. Batter should be lumpy.
   
5. Fill muffin cups 2/3 full.
   
6. Bake 20-25 minutes or until light brown. Immediately remove from pan.
   

Makes 12 muffins.

The secret to perfect, tender muffins is in the lumps. Muffin batter should be gently stirred just until all the dry ingredients are moistened, resulting in a lumpy batter. Resist the temptation to vigorously stir muffin batter until it is smooth. The lumps disappear during baking. Over-stirring creates tough muffins with pointed tops.

Cornbread

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

1 cup yellow cornmeal
1/2 tsp salt
1 cup flour
1 cup milk
2 tbsp sugar
1/4 cup shortening
4 tsp baking powder
1 egg

Directions

1. Heat oven to 425 degrees F.
   
2. Grease square pan, 8x8x2 or 9x9x2 inches.
   
3. Blend all ingredients about 20 seconds. Beat vigorously 1 minute.
   
4. Pour into pan. Bake 20-25 minutes or until golden brown.
   

Makes 9-12 servings.

Golden Puffs

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

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

Directions

1. Heat fat or oil (3-4 inches) to 375 degrees F in deep fat fryer or kettle.
   
2. Measure flour, sugar, baking powder, salt and nutmeg into bowl.
   
3. Add oil, milk and egg; beat until smooth.
   
4. Drop batter by teaspoonfuls into hot fat. Puffs too large will not cook through.
   
5. Fry four or five at a time about 3 minutes or until golden brown on both sides. Drain.
   
6. Stir together 1/2 cup sugar and the cinnamon.
   
7. Roll warm puffs in sugar and cinnamon mixture.
   

Makes 2 1/2 dozen puffs.

Popovers

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

4 eggs
2 cups milk
2 cups flour
1 tsp salt

Directions

1. Heat oven to 450 degrees F.
   
2. Grease 12 deep custard dishes or 15 medium muffin cups.
   
3. With hand beater, beat eggs slightly; add milk, flour, and salt and beat just until smooth. Do not overbeat.
   
4. Fill custard cups half way, muffin cups 3/4 full.
   
5. Bake 25 minutes. Lower oven temperature to 350 degrees F and bake 15-20 minutes longer or until golden brown.
   
6. Remove from pan; serve hot.
   

Makes 12-16 popovers

Pizza Crust

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

2 cups flour
2 tsp baking powder
1 tsp salt
2/3 cup milk
1/4 cup vegetable oil

Directions

1. Heat oven to 425 degrees F.
   
2. Measure flour, baking powder, salt, milk, and oil into bowl.
   
3. Stir vigorously until mixture leaves side of bowl.
   
4. Gather dough together and press into ball.
   
5. Knead dough in bowl 10 times to make smooth.
   
6. Divide dough in half.
   
7. On a lightly floured board, roll each half into circle large enough to fit onto pizza pan.
   
8. Place on pan. Turn up edge 1/2 inch and pinch or pleat.
   
9. Bake for 20-25 minutes or until crust is brown.
   

Butter Dips

Submitted by Chris Fowler
Originally in the 1991 cookbook

This familily favorite is quick and easy to make.

Ingredients

1/2 cube margarine
1 1/4 cups flour
2 tsp sugar
2 tsp baking powder
1 tsp salt
1/3 cup milk

Directions

1. Heat oven to 450 degrees F.
   
2. In a 9x9x2 square pan, melt margarine in oven. Remove pan from oven.
   
3. Measure flour, sugar, baking powder and salt into bowl.
   
4. Add milk; stir just until dough forms.
   
5. Turn dough onto well-floured cloth-covered board.
   
6. Roll dough around to coat with flour. Knead lightly about 10 times. Roll into 8 inch square.
   
7. With floured knife, cut dough in half, then cut each half into nine 4-inch strips.
   
8. Dip each strip into melted margarine, coating both sides.
   
9. Arrange strips close together in 2 rows in pan.
   
10. Bake 15-20 minutes or until golden brown.
    

Makes 18 strips.

Flour Tortillas

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

3 cups flour
1/2 - 1 cup milk
3 tsp baking powder
2 tsp salt
1/4 cup shortening

Directions

1. Mix together, make into small balls approximately the size of golf balls.
   
2. Roll out on a floured surface.
   
3. Stretch with fingers if necessary.
   
4. Cook on ungreased grill until brown speckled and bubbly.

Makes 8-20 tortillas

Biscuits Supreme

Originally in the 1996 cookbook

Ingredients

2 cups flour
3 tsp baking powder
2 tsp sugar
½ tsp cream of tartar
¼ tsp salt
½ cup shortening
⅔ cup milk

Ingredients

1. Heat oven to 450 degrees F.
   
2. Stir together flour, baking powder, sugar, cream of tartar, and salt.
   
3. Cut in shortening until mixture resembles coarse crumbs.
   
4. Make a well in the center, add all of milk. Stir just until mixture clings together.
   
5. Knead gently on a lightly floured surface. Pat or roll to ½ inch thick.
   
6. Bake 10-12 minutes or until golden brown.
   

Makes 10-12 biscuits.

Journey Cake

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

2 eggs
1 1/4 cups milk
1/4 cup oil
3/4 cup flour
1 1/2 cup cornmeal
4 tsp baking powder
1 tsp salt
2 tbsp sugar

Instructions

1. Heat oven to 350 degrees F.
   
2. Mix all ingredients until thoroughly blended.
   
3. Bake in greased pan for 30 minutes or until golden brown.
   

Lois Reeder Rolls

Submitted by Chris Fowler
Originally in the 1991 cookbook

One of many recipes that came from Mom’s black cookbook from Juneau, Alaska.

Ingredients

2 eggs, beaten
2 tbsp yeast
1/2 cup sugar
1 cube margarine, melted and cooled
1 tsp salt
1 1/4 cup water
2 cups white flour
2 cups wheat flour

Directions

1. Heat oven to 350 degrees F.
   
2. Mix all ingredients.
   
3. Roll out dough until 1-2 inches thick.
   
4. Cut out circles with a glass.
   
5. Fold over and arrange on greased cookie sheet.
   
6. Bake 15-20 minutes.

Zucchini Bread

Submitted by Chris Fowler
Originally in the 1991 cookbook

Here's and excellent recipe to turn all that zucchini you've grown or someone has given you into something delicious.

Ingredients

1 cup grated zucchini
1 egg
1 cup sugar
1/2 tsp lemon peel, (optional)
1 cup oil
1 1/4 cups flour
1 tsp cinnamon
1/2 tsp nutmeg
1/4 baking powder
1/4 tsp baking soda
1/4 tsp salt

Directions

1. Heat oven to 350 degrees F.
   
2. Mix zucchini, eggs, and sugar. Add lemon peel and oil and mix together. Add remaining ingredients.
   
3. Bake in greased loaf pan for 45 minutes.
   

Makes 1 loaf.

Soda Bread

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

3 cups flour
1/2 - 1 tsp salt
3 tsp baking powder, heaping
2 cups buttermilk, room temperature

Directions

1. Mix ingredients together until batter is a large ball of dough.
   
2. Turn out onto floured board and knead for short time.
   
3. Split into two balls and make two circles.
   
4. Cook on medium in floured skillet for 10-15 minutes on each side or until brown.
   
5. Cut into quarters and brown ends.
   
6. Cool on rack and cut into pie shapes.

Good with margarine or cheese on top.

Potato Bread

Submitted by Chris Fowler
Originally in the 1991 cookbook

Ingredients

3 tbsp margarine
1/2 tsp salt
2 cups mashed potatoes
1 cup flour

Directions

1. Melt margarine and salt together.
   
2. Mix remaining ingredients together until batter is a large ball of dough.
   
3. Turn out onto floured board and knead for short time.
   
4. Split into two balls and make two circles.
   
5. Cook on medium in floured skillet for 10-15 minutes on each side or until brown.
   
6. Cut into quarters and brown ends.
   
7. Cool on rack and cut into pie shapes.
   

Good with margarine or cheese on top.

Pepperoni Rolls

These beauties just make my mouth water. Tried this recipe from Pinterest last month, and they were an instant hit. I froze some (unbaked), pulled them out, defrosted and baked and they were just as good. You can find the original recipe at http://whataboutpie.blogspot.com/2010/10/pepperoni-rolls.html with lovely how-to pictures.

Ingredients

Rhodes Rolls (or bread dough)
Oil to spread on dough before toppings, and brush on finished rolls before baking
Pepperoni slices (or whatever topping you want)
Mozzarella cheese
Parmesan Cheese
Italian Herbs (Oregano, parsley, basil)
Garlic Salt (or Garlic Powder)

For my recipe I used the bread dough recipe from breakfast pockets instead of Rhodes rolls. I let it raise once, then divided it in half, rolled it out, and spread oil on dough. Then spread large pepperoni slices over the top (I found them in my deli section, but the small ones would probably work).

 I made one no-meat roll, with peppers and onions and it was delicious, also.

Sprinkle with Mozzarella Cheese. Then sprinkle with Parmesan Cheese. Lightly sprinkle with Italian herbs...basically, some dried oregano, parsley and basil. Be careful, not too much....oregano can be very strong and you don't want too much!


Roll up lengthwise

Place on baking sheet, and then brush on butter or oil. 

You do not need to let rise. Bake it right away. It will rise up in the oven perfectly.

Bake at 375 degrees for approx. 15 to 25 minutes. Oven temps. and times may vary.

When done, top of roll should be golden brown and you should be able to make a tapping sound on the crust with your fingernail...just the same as when baking bread. 

Make sure you allow pepperoni roll to cool completely before serving. (Note: Well, I am sure that is great advice, but needless to say our family did NOT wait until it cooled to eat. And it was absolutely delicious but didn't hold together as well as if it was cooled. )

Frances Fowler’s Bread

Submitted by Chris Fowler
Originally in the 1991 cookbook

This recipe came from Frances Fowler, Jon Fowler's Mom.

Ingredients

2 cans evaporated milk
4 heaping tbsp butter flavored shortening
4 tbsp sugar
1 tbsp salt
4 cups boiling water
3 tbsp dry active yeast
4-5 cups sifted flour

Directions

1. Heat oven to 325 degrees F
   
2. In very large mixing bowl, mix milk, shortening, sugar, salt, water, and yeast. Let yeast dissolve.
   
3. Add flour 1 cup at a time, stirring thoroughly until batter looks like thick pancake mix.
   
4. Cover and set aside to rise until double in size; approximately 30-40 minutes.
   
5. Add remaining flour.
   
6. Turn out onto floured board. Knead thoroughly.
   
7. Divide and shape into loaves. Put into greased bread pan. Allow to rise until bread reaches top of pan.
   
8. Bake for 40 minutes, or until golden brown.

Nut Bread

Submitted by Chris Fowler.
Originally in the 1991 cookbook

Ingredients

2 1/2 cups flour
3 tbsp oil
1 cup sugar
1 1/4 cups milk
3 1/2 tsp baking powder
1 egg
1 cup finely chopped nuts
1 tsp salt

Directions

1. Heat oven to 350 degrees F.
   
2. Grease and flour 9x5x3 inch loaf pan or 8½x4½x2½ inch loaf pans.
   
3. Measure all ingredients into large mixing bowl; beat on medium speed 1/2 minute, scraping side and bottom of bowl constantly.
   
4. Pour into pan(s). Bake 55-65 minutes or until toothpick inserted in center comes out clean. Remove from pan; cool thoroughly before slicing.
   

Banana Nut Bread
Decrease milk to 3/4 cup and add 1 cup mashed ripe bananas (2-3 medium).

Pumpkin Dessert

Submitted by Chris Fowler

This recipe I was given to cook for a Relief Society dessert, and it became a family favorite. A great way to use up canned pumpkin, and trust me--no one in the family will complain.

Mix together

1 lg can pumpkin (29 oz)
3 eggs
1 1/2 cup sugar

Stir in

3 tsp pumpkin pie seasoning
OR
1 tsp nutmeg
2 tsp cinnamon
1 tsp ginger
1/2 tsp ground cloves
Blend in slowly and mix well

1. 1 12-oz can evaporated milk
   
2. Pour mixture into prepared 9 x 13 pan. Sprinkle 1 dry cake mix (butter or yellow) over pumpkin mixture. Use fork to crumble lumps and to pat down smooth.
   
3. Sprinkle 1 cup chopped nuts evenly over dry cake mix (optional)
   
4. Melt 2 cubes of margarine or butter and pour slowly and evenly over top of cake-nut mixture
   
5. Bake at 350 for 50 min. Cool, but when still slightly warm invert the cake, so that pumpkin is up. Top with Cool Whip

Country Gravy

Submitted by Chris Fowler

Jon's favorite breakfast is biscuits and gravy and I searched long and hard for a good country gravy recipe I could use, instead of a package from the supermarket.

Ingredients

1 tbsp oil
2 tbsp flour
1 cup milk
1/4 tsp salt
1/4 tsp pepper

Directions

1. Cook sausage (or whatever meat you want to add to gravy). Add oil to drippings and stir in flour. Cook 2-3 minutes over med-high heat, stirring constantly until mixture is light brown.
2. Stir in milk, heat over medium heat, stirring constantly, until mixture is boiling and thickened. If too thick stir in more milk 1 tbsp at a time. Stir in salt and pepper & season to taste.

Makes 1 cup gravy

Enchilada Sauce

Submitted by Chris Fowler

Use this sauce for bean burritos or other dishes you want to spice up Mexican style.

Ingredients

1 tbsp corn oil
1 onion, chopped (8 oz or 1 cup)
2 cloves garlic, minced (1/4 oz or 1 tbsp )
1 tsp chipotle or cayenne pepper, or season to taste
1 can (28 oz) crushed tomatoes
2 tsp lemon juice (or lime if you have it), optional

Directions

1. In a medium sauce pan, heat oil over medium heat. Add chopped onions and cook until soft, stirring occasionally, abt 5 min.
2. Add garlic and pepper, stirring once.
3. Add tomatoes and lemon/lime juice. Turn up to high, bring to a boil, then turn to low and simmer 5 min.

Use immediately, refrigerate, or freeze
Makes 18 servings, 1/4 cups each.
Recipe from Cook for Good Basics, 2009.

No Knead Pizza Dough

Submitted by Chris Fowler

Keep a bowl of this pizza dough in the refrigerator and you will always be minutes away from home made pizza and/or garlic flat bread. It keeps for up to two weeks in the refrigerator. When you've used up one batch of dough, just start another one in the same bowl.

Because you make it up at least a day ahead, this dough needs only half the yeast as some other recipes. No kneading, and no bread machine, mixer, or food processor needed.

Ingredients

2 cups white whole-wheat flour
2 1/4 tsp rapid-rise yeast
1 1/2 tbsp salt
1 3/4 cups warm water
4 1/2 cups all purpose flour
1/4 cup olive oil
1 cup warm water.

Directions

1. In a big bowl, combine the white-wheat flour and yeast. Give it a quick stir to distribute the yeast, then add the salt and 1 3/4 cups of warm water. Stir to dampen flour, then with a whisk or big spoon, stir briskly for 1 minute to develop gluten.
2. Add the rest of the ingredients. Stir mixture until all the flour is damp. Cover the bowl with a plate or a piece of waxed paper. Let it rise for one or two hours. Refrigerate the dough overnight or for up to two weeks.
3. Before using remove dough from frig, divide and let sit for 30 min. to warm up. Roll out and top. Bake at 450 for abt 14 minutes or until crust browns, sauce bubbles, and any cheese starts to brown.

Makes 2 large pizzas, 3 medium pizzas, or 4 flatbreads
Recipe adapted from Cook for Good Basics

Old Fashioned White Bread

Submitted by Chuck Cady

This recipe is designed for bread machines. The milk makes the bread soft and chewy.

Ingredients

9 ounces milk (1 cup + 2 tbsp)
3 1/4 cups white flour
1 1/2 tbsp sugar
1 1/2 tsp salt
2 tbsp margarine cut into 4 pieces
2 tsp active dry yeast or 1 1/2 tsp fast rise yeast

Directions

1. Add ingredients to bread maker in order.
   
2. Set bread maker to basic or basic rapid and choose bread color.
   
3. Press start.
   

Makes 1 1/2 pound loaf.

Lovely Lemon

Submitted by Chris Fowler.
Originally in the 1991 cookbook

Like many recipes in the cookbook, this one comes from Mom's famous black cookbook. This recipe was a staple for the Holidays. It is easy to make and was always a hit.

Ingredients

1/2 cube margarine
1/4 cup sugar + 1/3 cup sugar
1 1/2 cup wheat flour (fine) or graham cracker crumbs
1 6 ounce package of lemon jello
2 cups boiling water
1 15 ounce can evaporated milk, chilled
1/3 cup lemon juice

Directions

1. Make crust by melting margarine, ¼ cup sugar, and flour or graham cracker crumbs.
2. Press crumb mixture into large dish
3. Put 2/3 of mixture in 9x13 inch pan, reserving rest for topping.
4. Mix together jello and boiling water. After jello has dissolved, add 3/4 cup of cold water.
5. Chill jello until mixture begins to set.
6. After jello has set, whip evaporated milk untill stiff.
7. Pour mixture into crust-lined dish and top with remaining 1/2 cup crust.
8. Place in refrigerator until firm.

NOTE: Can must be refrigerated for 2 hours or in freezer for 1/2 hour before being whipped.