Strawberry Almond Tossed Salad

Ingredients:

Sugared Almonds
¾ cup sliced almonds
¼ cup sugar

Sweet-Sour Dressing
1/3 cup olive oil
3 tablespoons sugar
3 tablespoons cider vinegar
1 teaspoon poppy seeds
¾ teaspoon salt
Dash pepper
Dash red pepper sauce

Salad
2/3 small head iceberg lettuce, torn into bite-size pieces
1 bag 5-lettuce mix
3 medium green onions, thinly sliced
16 ounces strawberries, sliced

Directions:
1) In 1-quart saucepan, cook almonds and ¼ cup sugar over low heat about 10 minutes, stirring constantly, until sugar is melted and almonds are coated; cool and break apart. (Sometimes I add a little water to help melt the sugar a little faster)

2) In tightly covered container, shake all dressing ingredients. Refrigerate until serving time.

3) In large bowl, toss salad ingredients, dressing and almonds. Serve immediately.


This recipe is exactly how I made it for our fruit themed Lunch Bunch. It makes a lot, so if you’re just making it for a few people you might want to reduce the ingredient amounts. Also, there are tons of ways to change up this salad. You can substitute your favorite lettuce, fruit, or nut. Or you can make it more substantial by adding diced chicken or bacon.

Grandma Grawburg's Buter Tarts

1 cup brown sugar
1 cup currants or raisins
1 egg, beaten
2 tbsp butter, melted
2 tbsp milk

Beat all ingredients together.

Line cupcake pans with unbaked pie crust. Fill unbaked crusts 3/4 full of mixture. Bake at 425 degrees in preheated oven. Tarts are finished when crust and filling is slightly brown.

Cinnayumm Rolls

Basic Dough

1 pkg of yeast melted into 1/4 cup of very warm water. Add a pinch of sugar to mixture. set aside. In a separate bowl mix together 3/4 cup milk, 1/4 cup oil, 1/4 cup sugar, 1 tsp salt and 1 cup flour. Beat in melted yeast and 1 egg. Add 2 more cups of flour (more or less) Place in greased bowl and let rise 1 hour or so. Shape into rolls. Let rise again. Bake at 400 degrees until golden (approx. 20 minutes).

For Cinnyumm Rolls:
To shape roll out dough into a rectangle. Pour 3/4 - 1 stick of melted margerine over dough. Sprinkle liberally with brown sugar and cinnamon. You may want to add raisins and/or nuts or whatever you like. Roll up jelly roll style. Cut into approx. 1 inch wide strips. Whith each strip, pull gently and tie a knot then set on a greased cookie sheet. Let them rise another 30mins - 1 hour. then bake as above.

Brenda's alterations:
1. Instead of pouring melted butter over the dough I spread margerine or softened butter on dough. This makes a little less messy when making them.
2. I also bake the rolls in a 9x13 pan. I make them the night before baking--put them in the refrigerator and they will rise and be ready to put in oven in the morning.

Beth’s Homemade Pizza (Dough)

1 ½ cups Hot water

2T sugar

½ tsp salt

½ tsp baking powder

1 tsp olive oil

4 ½ cups bread flour

1 pkt yeast (or 2 ¼ tsp.)

Above makes 2 pizzas; also need:

1 jar pizza sauce

toppings

16 oz mozzarella cheese  (8 oz/pizza; use 12 oz/pizza – if you like extra cheese)

Option 1: By hand

Mix all. If too sticky to knead, add more flour.  Turn dough onto lightly floured surface.  Knead about 10 minutes or until smooth and elastic.  Use as much flour as you need. Place in greased bowl; turn greased side up.  Cover and let rise in warm place 1 hour.

Option 2: Stand Mixer (like Kitchen Aid) with dough hook

Mix yeast with all dry ingredients except 1-2 cups flour. Mix on low speed 15 seconds. Add liquid ingredients slowly (continuing to mix on low speed about 1-2 minutes).  Add rest of flour ½ cup at a time (continuing on low speed). Mix until  dough clings to hook and forms a soft ball. Cover and let rise in warm place 1 hour.

Option 3: Bread Machine

put all ingredients into bread pan in order listed (for 2 crust recipe). Choose pizza dough cycle. After cycle finishes, remove pan and sit in warm place to allow 30 additional minutes rising. (Do not leave in bread machine – may overrise breadpan, causing damage to machine.)

Proceed with shaping, topping, and baking pizzas.

ANY OPTION – CONTINUE

 Preheat oven to 550°. Divide dough into 2 pieces. Toss, stretch, or roll out  dough into pizzas (about 12-14”). Top with pizza sauce, toppings, and cheese. (I use 1/3-1/2 jar pizza sauce and 8-12 oz cheese per pizza.) Bake for about 7 minutes each. (Best baked one at a time.)

 Cool for about 5 minutes before trying to slice. Enjoy!

for 4 crusts

double all ingredients. By hand is the same. By stand mixer, check stand mixer for 

maximum capacity. (Mine is 8 cups flour) I do in two batches or do 1 ½ batch. My bread machine (2 lb capacity) can only do 2 crusts recipe max. 

Sugared Drop Doughnuts

Ingredients

Vegetable oil for frying
3 cups all-purpose flour
1 cup granulated sugar
1 tbs. baking powder
1/2 tsp. salt
1/4 tsp. nutmeg
1 cup milk
2 large eggs
3 tbs. butter, melted
1 tsp. vanilla extract
1 1/4 cups confectioners' sugar


1. Pour enough vegetable oil into a large heavy saucepan or deep-fry fryer to measure 3 inches. Preheat the oil to 365 degrees F.

2. Combine flour, granulated sugar, baking powder, salt and nutmeg into a large bowl and mix well.

3. Whisk milk, eggs, melted butter and vanilla extract in a small bowl until blended. Add milk mixture to flour mixture and mix well.

4. Drop the batter by rounded teaspoonfuls into the hot oil; do not crowd the doughnuts. Cook until golden on all sides, about 2 minutes per doughnut. Drain on paper towels. Sprinkle doughnuts with the confectioners' sugar.

Variations

Sprinkle doughnuts with a mixture of cinnamon and granulated sugar or with sweetened cocoa powder.

Ham and Cheese Strata

8 slices of bread, cubed
4 ounces processed cheese, cubed
1 cup ham, cubed
6 eggs
2 cups milk
1/2 t. dry mustard
1/2 t. salt
1 t. onion flakes
4 ounces cheddar cheese, shredded

Lightly grease 8X8 or 9X9 and put in half of the bread cubes. Place processed cheese cubes and ham over bread. Add remaining bread. Beat eggs, milk, seasonings and onion flakes to combine. Pour mixture over bread, ham and cheese. Sprinkle shredded cheddar cheese on top. Refrigerate overnight (I didn't do this). Bake at 375 degrees for 45 minutes, or until set.

Hashbrown Casserole

¼ c. margarine or butter

¼ cup all purpose flour

½ tsp. salt

¼ tsp pepper

2 cups milk

2 cups cheddar cheese, shredded (8 oz)

1 package frozen hash browns (28-30 oz)

1 Tbsp. dry onion flakes OR 1/2 onion (chopped and sautéed)

salt/pepper

Preheat oven to 350°. 

In the microwave oven, melt butter in 2 quart microwaveable dish (I use glass measuring pitcher). Stir in flour, salt, pepper, onion flakes, and milk. (Use a whisk.) Microwave uncovered 2-3 minutes, stirring every minute with wire whisk or fork, until thickened. Stir in cheese.

(If you want to use fresh onion instead, chop and sauté while sauce is cooking, and mix in with cheese.)

Spray 9x13 casserole dish with cooking spray. Mix together frozen hashbrowns with cheese sauce (I mix in dish since the hashbrowns take up so much room before they’re cooked.) Bake uncovered for about 45 minutes. Let sit about 15 minutes before serving.

*Today I substituted 6 cups reconstituted hashbrowns (3 cups dry) for the hashbrowns and reconstituted powdered milk for the milk...only b/c I was out of both! (yea for food storage)