Dilly Casserole Bread - Breads & Spreads

2 to ⅔ cups all purpose flour
2 tablespoons sugar
2 to 3 teaspoons instant minced onion (or real onion)
2 teaspoons dill  seed
1 teaspoon salt
¼ teaspoon baking soda
1 pkg active dry yeast
¼ cup water
1 tablespoon margarine or butter
1 cup small curd creamed cottage cheese
1 egg
2 teaspoons margarine or butter, melted
¼ teaspoon coarse salt, if desired

In large bowl, combine 1 cup flour, sugar, onion, dill seed, 1 teaspoon salt, baking soda and yeast; mix well.
In small saucepan, heat water, 1 tablespoon margarine and cottage cheese until very warm (120-130 F) Add warm liquid and egg to flour mixture; blend at low speed until moistened.
Beat 3 minutes at medium speed. By hand, stir in remaining 1 to 1 ⅔ cups flour to form a stiff batter.
Cover loosely with greased plastic wra0p and cloth towel. Let rise in warm place until light and doubled in size; about 45-60 minutes.
Grease 1 ½ or 2 quart casserole. Stir down batter to remove all air bubbles. Turn into greased casserole. Cover; let rise in warm place until light and doubled in size; 30 to 45 minutes.
Preheat oven to 350 F. Bake 30 to 40 minutes or until loaf is deep golden brown and sounds hollow when lightly tapped. If necessary, cover with foil to prevent over browning. Remove from casserole; place on wire rack. Brush loaf with melted margarine; sprinkle with coarse salt. Cool for 15 minutes and serve.

Approximately 90 minutes total is required for bread to rise.

Apple Butter - Breads & Spreads

4 pounds mixed apples (Jonathan, Winesap, Roman Beauty, McIntosh)

2 cups apple cider

⅛ teaspoon salt

1 teaspoon ground cinnamon

1 teaspoon ground cloves

½ teaspoon ground allspice

The juice of one lemon

Cut apples into quarters, removing the core and seeds. Place into large heavy-bottomed pot with enough water to cover the bottom of the pot. Cook apples over medium heat until soft. Remove from heat and cool. Put apples through a food mill to remove the peel.

Peeling the apples before cooking may make the flavor and color not as strong.

Clean pot. Put cider into the pot and simmer until it is reduced by half. Measure the apple pulp and put into pot. For each cup of pulp, add ¼ to ½ cup of sugar (to taste).

Add spices and lemon juice and mix well.

Cook over low-medium heat, stirring occasionally, until mixture jells or is very thick. You must stir and watch this so it does not “catch” or stick to the pot and burn. It takes 4-5 hours to cook down.

Put into sterilized canning jars. Seal with sterilized lids and rings. Place into boiling water bath for 10 minutes. Remove jars and let cool. Label and store in cool, dry place. Will  keep for one year.

Have also used York, Pink Lad and Granny Smith

Anadama Bread - Breads & Spreads

¾ cup boiling water

½ cup yellow corn meal

3 Tablespoons shortening

¼ cup molasses

2 teaspoons salt

1 package active dry yeast

¼ cup warm water (not hot)

2 ¾ cup flour

1 egg

In large mixing bowl, stir boiling water, cornmeal, shortening, molasses and salt. Cool to lukewarm. Dissolve the packet of yeast in the warm water, letting it foam up. Measure out the flour into another bowl.

Add the yeast mixture, egg and half of the flour to the wet mixture. Beat for 2 minutes on medium speed (or mix by using 300 vigorous strokes), scraping sides and bottom of bowl frequently. Add rest of flour and mix with spoon until thoroughly blended.

Grease loaf pan. Spread the batter evenly in the pan. The batter will be sticky. Smooth out the top of the loaf by flouring hands and patting into shape. Heat oven to 375 F.

Let the dough rise in a warm place (85 degrees) until the batter reaches the top of an 8 ½ inch pan (or an inch from the top of a 9 inch pan; this takes about 1 ½ hours.) Sprinkle top of loaf with a little cornmeal and salt. Bake 50-55 minutes or until the loaf is hollow when you tap the top of it. The crust will be  dark brown. Immediately remove the loaf from the pan to the cooking rack. Brush the top with melted butter and cool before cutting.

This amount of batter can be divided into 6 mini loaf pans Let the batter rise to the top of these pans. Bake 30-35 minutes.

2 Ingredient Pineapple Angel Food Cake - Late Night Snacks

1 box (1 step) angel food cake mix (such as Betty Crocker)
1 large can (about 20 ounces) crushed pineapple, undrained

Preheat oven to 350 degrees F. In a large bowl, stir together the dry cake and the entire can of crushed pineapple with its juice. Stir well until all the dry mix is incorporated. (the mixture will get very foamy)

Pour the batter into a 9x13 pan which has been lightly greased with nonstick cooking spray. Bake at 350 F degrees for time specified on the box for pan size. When sides pull away from pan and toothpick inserted in center comes out clean, the cake is done (about 30-40 minutes). Remove from oven and place on wire rack to cool.

Walking Tacos - Late Night Snacks

Individual bags of Fritos

Cooked ground beef with taco seasoning

Lettuce, onion and tomato, all chopped

Shredded Cheese

Garnishes sour cream, jalapenos

Open bag of Fritos and add meat to bag. Add toppings to individual preference.

Stuffed Celery - Late Night Snacks

Cream cheese

sour cream

celery

shredded carrots

capers

crumbed bacon

Mix the cream cheese, sour cream, carrots, and capers. Spread into middle of celery slices. Sprinkle crumbled bacon on top and enjoy!

Microwave Chex Mix - Late Night Snacks

1 stick butter  (1/2 cup)

2 tsp seasoned salt

3 t Worcestershire sauce

8 cups assorted chex cereal

1 cup mixed nuts (optional)

Place butter, seasoned salt, and whisker sauce in a large microwave safe bowl.  Heat until just melted.

Add nuts, stir.

Add cereal, stir  

Microwave for 2 minutes, stir.

Microwave 2 minutes more, stir.  

Microwave a final 2 minutes, stir and eat!  

Will be soft until it cools and then will be nice and crunchy.