Mom's Whole Wheat Bread

Mom's Whole Wheat Bread

1 egg, beaten
1 C milk
2 C hot water
2/3 C honey
1 T salt
5 T oil (used canola, but want to try olive)
8 C whole wheat flour
1 1/2 T instant yeast

Makes 2 loaves.

In bowl of kitchen aid, add egg, milk, water honey and salt. With paddle attachment, mix until honey and salt are dissolved. Add oil and 4 C of flour, mixing until smooth.  Add yeast and mix.  Switch to dough hook and add remaining flour a little at a time. Mix well.  Let rest for 20 minutes.  Mold into loaves, raise to double (or top of pan - about 1 1/2 hours). Bake at 350 for 30 minutes then turn the heat down to 300 and bake 30 minutes longer. Remove from pan allow to cool a bit on rack.  While cooling, spread butter on top of the loaf. (Not sure why...Mom did it, so I do.)

**This is, to me, true love! I remember getting off the bus, walking in the house and smelling this bread. Mom would give me a thick slice on a paper towel, slathered with butter and honey. Few things conjure up such fond memories of growing up at 1431 E. Oakcrest Ln.. Thank you Mom!
**My Mom's loafs were much taller and grander...I'll get there.  She also ground her own wheat. Amazing.
**This is a dense, thick bread. Awesome right out of the oven or for toast!
**Her original recipe had 1 1/2 pkg dry yeast dissolved in 1/2 C water, with a pinch of sugar to proof.  I just omit the proofing and use instant, but add the water amount to the other water. She added her yeast at the same place in the recipe.

Chocolate Delight

Chocolate Delight

Crust:

1 C flour
1/2 C butter, melted
1/2 C chopped pecans
Mix well and pat into a 9x13 pan.  Bake at 350 for 15 minutes. Cool completely.

2nd Layer

12 oz cream cheese
1 1/2 C powdered sugar
2 1/2 C cool whip
Blend and spread over cooled crust.

3rd Layer

2 Lg chocolate instant pudding
4 C cold milk
Beat for 2 minutes.  Spread over cream cheese layer.  Chill.

When ready to serve, spread with whipped cream and shaved chocolate.

4th Layer

2 C heavy cream
1/2 C powdered sugar
1 t vanilla
Whip cream until almost set, add sugar and vanilla and finish whipping. Spread on chocolate layer and shave chocolate over top.

**I requested this for my birthday for as many birthdays as I can remember. FAVORITE.
**Disclaimer...cool whip is lame, but it does take out a step of whipping cream twice, so it just depends on my energy level.
**The original recipe was quite a bit thinner, so I beefed it up a little making each layer a bit thicker, except for the crust (which I may go double on next time).

Grandma's Pink Squares

Grandma's Pink Squares (my version)

1/2 C butter
1 16oz bag of mini marshmallows
1/4 t salt (heaping)
1 t vanilla
4 drops red food coloring
8 C puffed rice cereal

Melt butter in a large pot over med low heat and cook until just browned. Turn off heat and add salt, marshmallows, vanilla and food coloring.  Mix until thoroughly combined and smooth.  Add the puffed rice cereal.  Mix well.  Press into a buttered 9 x 9 pan. Let cool and cut.

**At every 4th of July parade, every Pinegar and Jolley reunion and a few random Sundays, Grandma Pinegar made her famous Pink Squares. I don't even know if that's what she called them, but that's what I always did.  They are just like rice krispie treats, but you use puffed rice cereal and a few drops of red food coloring.  They truly don't taste the same if they aren't pink, and believe it or not, they taste very different than rice krispie treats.
**I made these today for a Pinegar reunion and Josie informed me that she needs these for her birthday and that they are her absolute favorite.  I'm sure the fact that they are pink had nothing to do with it!

Roll Ups

 Roll Ups

2 eggs
1 C milk
1 C Bisquick

Serve with cinnamon, sugar and fresh lemon. No other way. :)

Blend in a blender. Cook in a large skillet over medium heat, by melting a little butter (1/4 tsp) and pouring batter to make about a 4-5 inch circle. Tilt and swirl the pan to spread batter, like you are making a crepe. When mostly cooked through, ease spatula under the roll up (the middle usually has a little spot that sticks) and flip. Re-invert on to a plate.  Butter generously, sprinkle with cinnamon sugar and squeeze some lemon over the sugar.  Roll up and eat.

**This recipe gives me grief. Sometimes they stick, somettimes they don't. So sometimes I add a little oil (a tablespoon to a double batch of batter) and sometimes I add a little more Bisquick to thicken the roll up a bit. But no matter what I do, the first one is always a disaster.

**This is what I ate almost every Saturday growing up.  I can see my Mom with a dish towel on her shoulder, swirling the pan, and all of us waiting impatiently because they couldn't come fast enough.  My kids love them and every once in a while they try to add syrup and I shudder. Long live the Roll Up!

Bird Seed

Bird Seed

1 box fruit loop cereal
1 box pops cereal
2 boxes crunch n munch caramel or toffee popcorn (or cracker jacks)
1 lb peanut m&ms (or peanut butter)
1 lb plain m&ms

Add ins:
Raisins
Salted Peanuts
Pretzels

Mix together and store in an airtight container.  Serve with cups for people to "scoop" out their serving to "peck" at.

**This is a tradition handed down from Grandma Peterson, to my Mom and to me.  We had it at Bear Lake every summer.  You can do any flavor and amount variations you like.  It doesn't melt in the sun and it is perfect for camping trips and girls camp!

German Pancakes

German Pancakes

2 C milk
2 C flour
8 eggs
1/4 C butter

Put butter in 9 x 13 pan and turn oven on to 425.  While butter is melting, put milk, flour and eggs in a blender and blend until smooth, scrapping down the sides.  When butter is melted and bubbly, pour batter into hot pan and return to oven.  Bake 25-30 minutes or until golden and puffed up.  Serve with powdered sugar and lemon.  Or...nutella, syrup, jam, cinnamon sugar....whatever tickles your fancy.

**If you bring the eggs to room temperature and warm the milk, the batter "puffs" better.

**I know these aren't "German" but that's what we call them.  My mom's original recipe only had 3 eggs, 3/4 C flour and 3/4 C milk.  They came out really puffy, but then shrank to thin little pieces, my family could eat 4 pans of that recipe.  So I just increased everything and they still love them.  I also love putting in fresh fruit like peaches or berries, but the pancake doesn't puff as well.

Soyu Chicken

Soyu Chicken

1 part soy sauce
2 parts water
1/2 part sugar
Chicken breasts, tenders or whatever cut is desired.

Mix enough sauce to just cover chicken in heavy pot. Simmer chicken until done. Serve with rice.

**This is a Pinegar family favorite and it's what we always have to celebrate Cory's birthday Feb 22, or at a gathering close to that. We also serve orange jello with mandarins and cool whip, peas, rolls, salad and brownie torte.  This is what Mom wrote down in her journal that Cory picked for his last birthday dinner  before he died. A small little miracle that she wrote it down!

Chicken and Dumplings

Chicken and Dumplings

4 T softened butter
1/2 t pepper
2/3 C drained canned mushrooms
6 ounces cream cheese room temp
2 C cooked cubed chicken
Mix together butter, cream cheese and pepper until combined. Then mix in mushrooms and chicken.

2/3 C herb dressing
6 T melted butter in a bowl
2 can crescent rolls

Place 1/4 C mixture on roll and wrap up.  Dip into butter and stuffing.  Bake at 375 for 20-30 minutes.

Gravy:

2 T butter
2 T flour
2 C milk
2 t chicken base or bouillon

Melt butter, whisk in flour and bubble for 1 minute.  Add milk and chicken base.  Bring to a boil while stirring as to not have any scorching. Add pepper to taste and parsley for looks.

Cinnamon Twist Rolls

Cinnamon Twist Rolls

Mix:
2 C warm milk           
2 C warm water
2/3 C oil               
2/3 C sugar
2 T salt                   


Mix in:
8-9 C flour & 2 T instant yeast

Let raise until double.
Punch down and create twists then dip in butter and cinnamon sugar
Raise again for an hour
Bake at 365 for 15-18 minutes.

Honey Candy

Honey Candy

 
1 C cream
1 C honey
1 C sugar

Boil together to soft crack stage (or hard crack if you like it harder).  Pour into a buttered cake pan.  When cool enough to handle, but still quite hot (the hotter the better, the longer you can pull it.), pull until lighter (the lighter the better) and glossy.  When you can't pull it any longer, stretch out on greased counter top and cut into pieces.  Wrap in wax paper, or toss with powdered sugar.
**16 minutes and 30 seconds in my microwave in an 8 C pyrex bowl is perfect!

**Every Christmas we waited for this special treat! Mom always made it when we were at school so we never really knew if we were getting any. It was guarded like a priceless treasure! It's so delicious how it enters your mouth hard and slowly melts into a creamy, sweet morsel! Now I make a couple batches and take it in the car while we look at Christmas lights. I always had a hard time waiting for Christmas morning!