Soup

This is a re-post of one of my all time favorite soups. I hope your families enjoy it as well.

Broccoli Cheese Soup

4 quarts water
12 cubes chicken bouillon
3 small packages frozen broccoli
3 cubes butter
1 ½ cups flour
16 oz cheese whiz

boil water and bouillon then add broccoli. Cook until tender. Melt butter then add flour. Slowly add water from broccoli until desired thickness. Slowly add cheese whiz to soup, don’t boil or it will curdle. Add broccoli and enjoy

Mediterarian Dip

This is one of my all time favorite dips. My husband thinks it a girly dip. So it won't be making an appearence at the Super Bowl. If you are over run with basil make you own pesto and freeze the rest for another yummy recipe.

1 8 oz cream cheese softened
1/2 cup mayonaise

Blend together for the first layer

second layer

Pesto spread thin

third layer-

Bottled artichoke hearts chopped

fourth layer-

herb garlic feta

last layer-

sprinkle with chopped tomatoes

Serve with wheat thins, or pita chips.

Wheat Bread

Growing up I was privliged to live across the street from one of the best bread makers I know. This is her recipe for wheat bread. It is fantastic. Her mother who is in her 90's still makes it by hand. Make sure you use a bosch mixer for this bread, it makes a lot of dough and I don't want you breaking your Kitchen Aid. The recipe is for the hand method, just adapt for using mixer. I was lucky enough to have recieved a nutri mill wheat grinder as a gift from my husband last year. Fresh ground wheat makes a softer loaf than store bought wheat flour. I hope your family enjoys the recipe as much as mine. Maybe this will get you on track to heathier living for the New Year. Feel free to ask any questions.


WHOLE WHEAT BREAD (HAND POWER)

PLACE IN LARGE BOWL
6 CUPS HOT WATER
1 TSP LEMON JUICE - optional
1/2 c vital wheat gluten - optional
2 TBLS. SALT
½ CUP OIL
½ CUP HONEY
6 CUPS WHOLE WHEAT FLOUR* (8 MORE CUPS WILL BE USED LATER)
2 TBLS YEAST (if SAF add with the flour - otherwise let it dissolve with water, salt and honey)
1 OR 2 CUPS ROLLED OATS (SPROUTS,CRACKED WHEAT, SUNFLOWER SEEDS, ETC)
BEAT HARD WITH WHISK 500 STROKES.
ADD 4 CUPS WHOLE WHEAT FLOUR - MIX WITH SPOON
SPREAD 2 MORE CUPS FLOUR ON KNEADING SURFACE.
PLACE DOUGH ON FLOUR AND BEGIN TO KNEAD USING LARGE SPATULA OR DOUGH SCRAPER. WORK IN 2 MORE CUPS FLOUR USING OILED OR FLOURED HANDS.
KNEAD UNTIL SMOOTH - (ABOUT 8 MINUTES) USE A BIT OF SPRAY OIL TO KEEP HANDS FROM STICKING. YOU MAY NEED A LITTLE MORE FLOUR ON THE KNEADING SURFACE.. KEEP YOUR DOUGH AS SOFT AS POSSIBLE.
PLACE DOUGH BALL IN LARGE COVERED OILED BOWL AND LET RISE UNTIL DOUBLE. SHAPE INTO 5 OR 6 LOAVES. LET DOUBLE AGAIN. (A GOOD TEST OF RIPE DOUGH IS TO MAKE A 1/4 INCH INDENTATION INTO THE CORNER OF ONE OF YOUR LOAVES - IF IT STAYS INDENTED IT IS READY. IF IT SPRINGS BACK INTO PLACE IT NEEDS MORE RISING TIME) KEEP A GOOD WATCH - IF YOU LET WHOLE WHEAT DOUGH RISE TOO HIGH IT IS VERY CRUMBLY.
Bake 350 for 30-35 minutes

New Posting

I decided I am going to focus on recipes this year! I will occasionaly post fun family stuff but mostly recipes. So if you have any requests let me know.