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The Homemaker

Salads & Bread Machine Recipes
 

 

Honey Wheat Bread
2 lb loaf

1-1/2 cups warm tap water

1/2 cup honey

1 tablespoon oil

1 teaspoon salt

4 cups whole wheat flour

2 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed.  Make a well in the flour and sprinkle the yeast into it.  Set the machine to it's Whole Wheat Cycle.  On my machine this lasts for 3 hours and 40 minutes.  Press Start, and let the machine work it's magic.  Remove the cooked bread from the pan after baking and allow it to cool before slicing.  Makes a 2 lb loaf.

This is my kids favorite whole wheat bread.  The honey makes it very sweet, and soft.  This bread lasts longer than some machine made breads before going stale.  The honey acts as a natural preservative.

 

Rapid Cycle White Bread

1-2/3 cups warm tap water

2 tablespoon vegetable oil

4-1/2 cups bread flour or regular white flour

2 tablespoons dry milk powder

1-1/2 teaspoons salt

2 tablespoons sugar

2 teaspoons bread machine yeast

Measure the ingredients into the bread pan in the order listed.  Make a well in the flour and sprinkle the yeast into it.  Set the machine to it's Rapid or Quick Cycle.  On my machine this lasts for 80 minutes, or 1 1/3 hours.  Press Start, and let the machine work it's magic.  Remove the cooked bread from the pan after baking and allow it to cool before slicing.

This recipe has a texture very close to hand-made bread.  It is the recipe my family eats most often, every day, in fact.  It won't rise up as high and fluffy as bread mixed and cooked on the Standard Cycle.  This "lack" of kneading and rising is what makes it's texture closer to hand-made. A very good bread.

Makes a 2 pound loaf.

 

Whole Wheat Bread
2 lb loaf

1-2/3 cups warm tap water

2 tablespoons oil

1/3 cup sugar

2 teaspoon salt

4-2/3 cups whole wheat flour

2 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed.  Make a well in the flour and sprinkle the yeast into it.  Set the machine to it's Whole Wheat Cycle.  On my machine this lasts for 3 hours and 40 minutes.  Press Start, and let the machine work it's magic.  Remove the cooked bread from the pan after baking and allow it to cool before slicing.

This recipe makes a Basic Whole Wheat Bread, just sweet enough to taste good, but not too sweet.  If you prefer whole wheat bread over white, this is the recipe you'll find yourself eating day in and day out.  I like this in peanutbutter jelly sandwiches, and grilled cheese sandwiches.  Great for lunchboxes.

 

Rapid Cycle Raisin Bread
2 lb loaf

1-2/3 cups warm tap water

2 tablespoon vegetable oil

4 1/2 cups bread flour or all-purpose flour

2 tablespoons dry milk powder

1-1/2 teaspoons salt

1-1/2 teaspoons cinnamon

1/3  cup sugar

2 teaspoons bread machine yeast

1 cup raisins

Measure the ingredients (except the raisins) into the bread pan in the order listed.  Make a well in the flour and sprinkle the yeast into it.  Set the machine to it's Rapid or Quick Cycle.  On my machine this lasts for 80 minutes, or 1-1/3 hours.  After the dough has kneaded for 10 minutes, add the raisins.  I use my kitchen timer to tell me when ten minutes is up.  Let the machine work it's magic.  Remove the cooked bread from the pan after baking and allow it to cool before slicing.

This recipe is very soft when it is first baked.  I especially like it with ricotta or neufchatel cheese spread on it.  It also toasts very nicely, and makes excellent French Toast.  I find that Apple Butter has a special affinity for most types of raisin bread.  Try it, and you'll probably agree.  Makes a 2 lb loaf.

 

Machine Baked French Bread

1-1/3 cups warm tap water

1-1/2 teaspoons salt

4 cups bread flour or all purpose flour

2 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed.  Make a well in the flour and sprinkle the yeast into it.  Set the machine to it's French Bread or Whole Wheat Cycle.  On my machine the French Bread Cycle lasts for 3 hours and 50 minutes.  Press Start, and let the machine work it's magic.  Remove the cooked bread from the pan after baking and allow it to cool before slicing.

The French Bread Cycle kneads and cooks the bread an extra long time, so it rises properly and has an extra crispy crust.  If you don't have a French Bread Cycle, then use the Wheat Cycle which lasts for almost as long, giving the dough the extra kneading it needs.  If you don't have a Wheat Cycle, then cook it on the Basic Cycle.  It will still be good.

 

Rapid Cycle Potato Bread
2 lb loaf

1-2/3 cups warm tap water

2 tablespoons margarine

4 cups unbleached bread flour or whole wheat flour

2 teaspoons salt

2 tablespoons Honey or brown sugar

1/2 cup instant mashed potato flakes

2 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed.  Make a well in the flour and sprinkle the yeast into it.  Set the machine to it's Rapid or Quick Cycle.  On my machine this lasts for 80 minutes, or 1-1/3 hours.  Press Start, and let the machine work it's magic.  Remove the cooked bread from the pan after baking and allow it to cool before slicing.

If you like a fluffier, higher rising loaf, then you make bake this on the Basic Cycle instead of the Rapid Cycle.  The bread will be fluffier, and rise much higher.  It will still taste very good too.

The texture of this bread reminds me of the crusty homemade loaves you can still find baked in old fashioned wood burning stoves in some hidden portions of the deep south.  I like this bread best with margarine and jelly, but it is an excellent all purpose bread.  It stays soft a little longer than some machine baked breads.  Perfect for lunchbox sandwiches.  Makes a 2 lb loaf.

 

Oatmeal  Bread

1-1/2 cups warm tap water

2 tablespoon margarine

2 tablespoons brown sugar or honey

3-1/2 cups bread flour or all purpose flour

2 tablespoon instant nonfat dry milk powder

2 teaspoons salt

1 cup dry oatmeal

2 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed.  Make a well in the flour and sprinkle the yeast into it.  Set the machine to it's Basic Cycle.  On my machine this lasts for 3 hours.  Press Start, and let the machine work it's magic.  Remove the cooked bread from the pan after baking and allow it to cool before slicing.

The top of this bread will sometimes cave in a little during baking.  That is all right.  The bread still tastes very good.  It has a moist, chewy texture which I like with salads.  The oats act as a natural preservative, giving this loaf better keeping qualities than plain white bread.

 

Rice Bread
2 lb loaf

1-1/4 cups warm tap water

1 medium egg

4 cups bread flour or all purpose flour

1 cup cooked rice (white or brown)

1-1/2 teaspoons salt

2 tablespoons instant nonfat dry milk powder

1 tablespoon sugar

1 tablespoon oil

1-1/2 teaspoons active dry yeast

Measure the ingredients into the bread pan in the order listed.  Make a well in the flour and sprinkle the yeast into it.  Set the machine to it's Basic Cycle.  Press Start, and let the machine work it's magic.  Remove the cooked bread from the pan after baking and allow it to cool before slicing.

This is a high rising, fluffy bread.  The kneading action of the machine breaks up the rice and incorporates it into the dough giving it a silken texture.  Excellent way to use up the last bit of cooked rice.  Makes a 2 lb loaf.

 

Cheese-Garlic Biscuits (lighter recipe)

2

cups Reduced Fat Bisquick® mix

2/3

cup fat-free (skim) milk

1/2

cup shredded reduced-fat Cheddar cheese (2 ounces)

1/2

teaspoon garlic powder

 

Butter-flavored cooking spray, (if desired)

1. 

Heat oven to 450ºF.

2. 

Mix Bisquick mix, milk, cheese and garlic powder to make a soft dough. Beat vigorously 30 seconds. Drop dough by 10 to 12 spoonfuls onto ungreased cookie sheet.

3. 

Bake 8 to 10 minutes or until golden brown. Spray warm biscuits with cooking spray before removing from cookie sheet. Serve warm.

 

Banana Bread

1 1/2 cups all-purpose flour

1 teaspoon baking soda

1/2 teaspoon salt

1 cup white sugar

2 eggs, beaten

1/4 cup butter, melted

3 bananas, mashed

Grease and flour two 7x3 inch loaf pans. Preheat oven to 350 degrees F (175 degrees C). In one bowl, whisk together flour, soda, salt, and sugar. Mix in slightly beaten eggs, melted butter, and mashed bananas. Stir in nuts if desired. Pour into prepared pans. Bake at 350 degrees F (175 degrees C) for 1 hour, or until a wooden toothpick inserted in the center comes out clean.

 

Banana Muffins

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

3 large bananas, mashed

3/4 cup white sugar

1 egg

1/3 cup butter, melted

Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners. Sift together the flour, baking powder, baking soda and salt. Set aside. In a large bowl, combine bananas, sugar, egg and melted butter. Add flour mixture, and beat until smooth. Scoop into muffin pans. Bake in preheated oven. Bake mini muffins for 10 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped.

 

 

Side Dishes & Salads

 

Ouida’s Hashbrown Casserole

2# hashbrown potatoes

½ cup chopped onions

10oz grated cheddar

1 tspn salt

pepper

1 stick melted margarine

1 can cream chicken soup

16 oz sour cream

Combine and bake in greased casserole, covered at 350* for 1 hour and 10 minutes

 

Gratin Potatoes

Southern Living

3 large baking potatoes, peeled and thinly sliced

1 at whipping cream

2 garlic cloves minced

2 tspn salt

1 ½ tspn pepper

Layer potato slices in a buttered 13X9 – inch baking dish. Stir together cream and remaining ingredients pour mixture over potatos. Bake at 400* for 50 minutes or until potatoes are tender and mixture is bubbly and golden. Let stand 15 minutes before serving.

 

Cheesy Broccoli Casserole

1 package (10 oz) frozen chopped broccoli, thawed drained and patted dry

2 cups shredded reduced fat cheddar cheese

1 package 6 ox reduced sodium stuffing mix

1 small onion finely chopped

1 egg beaten

1/8 tsp grond nutmeg

dash pepper

1 cup fat free milk

1 cup reduced sodium chicken broth

2 bacon strips cooked and crumbled

In a large bowl, combine the broccoli cheese stuffing mix onion egg nutmeg and pepper; mix well. Gradually stir in milk and broth. Transfer to a 2 qt baking dish coated with nonstick cooking spray. Bake uncovered at 325* for 50-55 minutes or until a knife insertednear the center comes out clean. Sprinkle with bacon

 

Baked Beans

Southern Living Magazine

3 bacon slices

1 small onion finely chopped

3 (15 oz) can pork and beans

½ cup bbq sauce

2 Tbspn prepared mustard

Combine all ingredients in crockpot and cook for 8 hours on low

Official directions from Southern Living:Cook bacon in skillet until crisp; remove bacon and drain on paper towels resering 2 Tbspn drippings in skillet. Crumble bacon and set aside. Saute onion in hopt drippings in skillet until tender. Stir together beans and next 3 ingredients in a lightly greased 2 quart baking dish. Sprinkle with bacon. Bake beans at 350* for 1 hour.

 

Egg Fried Rice

1 cup water

½ tspn salt

2 tblspn soy sauce

1 cup uncooked  instant rice

1 tspn vegetable oil

½ onion finely chopped

½ cup green beans

1 egg lightly beaten

¼ teaspoon ground black pepper

In a sauce pan bring water salt and soy sauce to a boil add rice and stir remove from heat cover and let stand 5 minutes. Heat oil in a medium skillet or wok over medium heat Saute onions and green beans for 2 to 3 minutes. Pour in egg and fry for 2 minutes, scrambling egg while it cooks. Stir in the cooked rice mix well and sprinkle with pepper.

 

Poppy Seed Dressing

Best served on mixed greens and spinach with fruit and mandarin oranges and strawberries. Sliced almonds, pine nuts and thinly sliced red onions are also great.

½ cup sugar

2 tbspn sesame seeds

1 tbspn poppy seed

1 ½ tsp finely chopped raw onion

¼ tsp Worcestershire sauce

¼ tsp paprika

½ cup vegetable oil

½ cup cider vinegar

Blend all the ingredients and store in the refrigerator.

 

Waldorf Salad

3 or 4 apples, unpeeled, cut from the core, and chopped into bite size pieces (about 3 cups)

1 tablespoon lemon juice

1/3 cup raisins

2/3 cup chopped celery

1/3 cup walnuts (optional)

1/3 cup mayonnaise 

1 tablespoon sugar

Don't bother peeling the apples unless their skins are really unattractive.  Cut up 3 or 4 of them, until you get about 2-1/2 or 3 cups of chopped apples.  Sprinkle the lemon juice over the apples.  The acid in the lemon juice prevents the apples from turning brown.  The raisins will taste best if you plump them first.  Do this by measuring them into a cereal bowl and adding enough warm tap water to cover them completely.  Allow them to sit for a few minutes, absorbing the water, and softening up.  Drain them very well when you need them.  I actually squeeze them to make sure they are very dry.  Chop up the celery, it should take about 2 stalks or so.  I add black walnuts because I get them for free, but you can use regular walnuts or omit them completely if you don't have any handy.  Mix everything together in a medium sized bowl with the mayonnaise and sugar, coating all of the ingredients with the mayonnaise.  It is now ready to serve, or you can chill it overnight and serve it tomorrow instead.  This is so crunchy and chewy, it is perfect contrast for a meal which is soft, or easy to chew.  This recipe serves 6.

Mandarin Orange and Walnut Salad

Grace Bible Church Homemaking Seminar

½ cup walnuts

1 can mandarin oranges chilled

1 medium red onion

½ head iceberg lettuce, torn and chilled

½ head leafy green lettuce, torn and chilled

Toss with Brianna’s Blush wine Vinaigrette dressing

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