Grandm Weeze Rolls

Makes 2 1/2 dozen

INGREDIENTS:

3 Cups Unsifted Flour

2 Tbs Sugar

2 Tsp Salt

1 Compressed Yeast Cake (1 tbs dry)

1 Tsp Sugar

1/2 Cup Warm Water

1 Well Beaten Egg

1/3 Sq. Butter

1 Cup Scalded Milk

DIRECTIONS:

While the scalded milk is cooling, set yeast in the half cup of warm water with the 1 tsp. of sugar and cover.  Beat the egg!  When the scalded milk has cooled to warm add it with the yeast mixture and eggs to sifted dry ingredients.  Stir smooth with a wooden spoon.  Let rise 1 hour in a warm place.  This dough is very thin so pour out on a well floured board and pat out with hands.  Spread well with the softened butter.  Fold over twice, roll out and cut with biscuit cutter.  Place in greased pan and let rise another hour.  Bake 12-15 min with oven 425-450.

Rigatoni with Sausage and Fontina Cheese

 

INGREDIENTS

1 pound mild sausage
1 tablespoon olive oil
2-4 cloves of garlic
28 oz crushed or diced tomatoes
1/4 tsp red pepper flakes
3 tablespoons fresh basil, chopped
1 cup heavy cream
1/2 pound Fontina Cheese, grated
Parmesan cheese

1 box penne pasta

DIRECTIONS:

Cook pasta and set aside.

Sate sausage. Add garlic, tomatoes, pepper and basil. Cover and cook for 10 minutes. Add cream and cheese. Add pasta to sauce and garnish with fresh basil and parmesan cheese.

Chicken Noodle Soup

 

INGREDIENTS:

2 lbs chicken, cooked and chopped

2 TBS butter

1 medium onion (chopped)

3 ribs celery sliced

3 cloves of garlic (or 3 teaspoons of garlic powder)

2 bay leaves

1 tsp thyme

3 TBS parsley

2 tsp salt

1/2 tsp pepper

dash of cayenne (optional)

6 Cups Chicken Broth/stock

(I like the Kirkland Organic Chicken Stock and use 2 boxes of it)

as many egg noodles as you like

DIRECTIONS:

Saute Onion, Celery and butter until the onions are translucent. Add all the remaining ingredients (except the chicken). Boil until the carrots and noodles are soft. Turn off the heat, add the chicken and let it simmer on low for about 20 minutes. Serve with crusty bread - YUM!

Raspberry Freezer Jam - The MCP Pectin Original Recipe

INGREDIENTS:

3 1/4 cup crushed raspberries
1/4 cup fresh squeezed lemon juice
4 1/2 cup granulated sugar
1 cup light corn syrup
1 box MCP Pectin

DIRECTIONS:

Wash the berries and containers for your jam. Crush the raspberries and put into a large mixing bowl. Add the 1/4 cup lemon juice. I like to just use a small bowl and crush about 1/2 cup at a time with a fork.

Measure the sugar in a separate bowl and set aside.

Gradually stir the MCP Pectin into the crushed berries. Set it aside and stir every 5 minutes for 30 minutes to allow the pectin to dissolve.

Stir in the light corn syrup. This prevents the sugar from crystallizing in the freezer.

Gradually stir in the sugar and continue to stir until the sugar is dissolved.

Pour the jam in freezer safe containers leaving 1/2 inch at the top. Leave the jam at room temperature to set for 24 hours. Store in the freezer for 1 year or in the fridge for 3 weeks.

Enjoy!

This recipe makes about 8 cups of jam.

Perfect Pancakes

Ingredients

2 cups flour

1/4 cup sugar

5 tsp Baking Powder

1 tsp salt

2 eggs

2 cups milk

1/3 cup oil

Directions

Whisk ingredients together and pour onto hot greased griddle. Cook until batter is bubbling on top then flip.

Recipe by Cherie Rencher

Bagels

Ingredients:

1 Medium Yukon Gold Potato (about 5 oz), scrubbed & boiled
(and save the water you boil it in)
1/4 cup extra virgin olive oil, plus more for the bowl
2 tablespoons honey
4 1/2 cups all-purpose flour, plus more for kneading
kosher salt
1 - 1/4 oz. packet active dry yeast
1 TBS unsalted butter
1 large egg

Directions:

1. Mash The Potato
Bring 2 1/2 quarts water to a boil in a large pot. Add the potato and cook until tender, 20-25 minutes. Remove the potato, reserving the cooking water. When cool enough to handle, peel the potato and mash in a medium bowl until smooth, adding a few drops of the cooking water if needed.

2. Make the dough.
Stir the olive oil and honey into the mashed potato. Mix the flour, 2 1/2 teaspoons salt and the yeast in the bowl of a stand mixer fitted with the paddle attachment.
Add the potato mixture and 1 cup reserved cooking water to the mixer; beat on medium speed until stiff but malleable, 10 minutes. Beat in a few more tablespoons cooking water, if necessary. (Reserve the remaining cooking water).

3. Knead the dough.
Turn the dough out onto a lightly floured surface. Knead by hand until the dough is smooth and bounces back when pressed, about 5 minutes.

4. Drizzle a little olive oil into a large bowl. Add the dough and turn to coat it with oil. Cover the bowl with a damp dishcloth and set aside in a warm spot until the dough is doubled in size (about 2 hours).

5. Form the bagels.
Punch down the dough. Form into a log, then cut into 12 equal pieces. Roll each piece into a tight ball and set on a parchment-lined baking sheet; cover with a damp cloth and let rise 30 minutes. Make a hole in the center of each ball with your thumbs. Stretch and turn the ring until the hole is about 2 inches wide. Return to the baking sheet, cover with a damp cloth and let rise 20 more minutes. Preheat the oven to 450.

6. Boil the bagels.
Bring the remaining reserved potato cooking water to a boil. Carefully drop the bagels into the water, a few at a time and cook 30 seconds.
Flip the bagel with a slotted spoon and cook 30 more seconds
Set the bagels on a rack to drain then return to the parchment lined baking sheet.

7. Transfer the baking sheet to the oven; bake until the bagels start to brown, about 10 minutes. Beat the egg with 1 tablespoon water, brush the mixture on the bagels and continue baking until golden, 10-15 more minutes. Let cool 15 minutes before serving.

Flatbread

Ingredients:
4 c. white flour
1 T. sugar
1 T. yeast
2 t. salt
2 c. warm water
3-4 T melted butter

DirectionsStir all ingredients except butter in a bowl.  Sometimes I like to add fresh garlic:)  Then let it rise for 30 min to one hour.  Spray a cookie sheet with cooking spray and then spread the dough out onto the pan.  Then pour the melted butter over the top and season to your liking.  I usually use garlic salt or salad supreme.  Bake at 400 degrees for 20 min.

Recipe by Laura Johnson
Photo by Robyn Johnson