Cream Cheese Frosting for Cinnamon Rolls

This is Linda Black's recipe. She shared it at the baking night.

Cream Cheese Frosting:
8oz cream cheese- softened
1/4 cup butter- softened
1 tsp. vanilla
2 cup powder sugar
2-4 dashes of salt

(you can cut the cream cheese in half. It is still yummy but I like the flavor and the fluffyness the cream cheese adds.)

Angie Hall's Amazing Bread Recipes

These recipes are from the Baking night. The bread was soft and delicious and my boys ate all the leftover breadsticks in no time at all! - robin

WHOLE WHEAT BREAD from Angie Hall

6 cups warm water	2 Tbsp. yeast
2/3 cup oil or applesauce	10-15 cups freshly milled wheat flour
2/3 cup honey or brown sugar	2 Tbsp. salt
2 Tbsp. powdered milk

Pour water into mixing bowl. Add oil, honey, powdered milk and 6 cups flour. Mix slightly then add yeast. Mix well. Then add salt. Add in enough flour to form into a dough. Turn out onto a well floured surface. Knead until smooth (about 10 minutes) adding flour to surface to prevent sticking. Shape into 4 large loaves. Place into greased bread pans. Let rise until double. Bake at 350* for 30-35 minutes until done. Let cool 10 minutes on a cooling rack before removing from pans.

BREADSTICKS from Angie Hall

2 cups warm water	2 tsp. salt
¼ cup sugar	2 Tbsp. yeast
¼ cup powdered milk	5 ½-6 cups flour
2 Tbsp. oil

Pour water into mixing bowl. Add sugar, powdered milk, oil, salt, and 3 cups flour. Mix well then add yeast. Mix well. Add 2 cups flour mixing until it forms into a sticky dough. Turn out onto a well floured surface. Knead until smooth. Let rest 10-30 minutes. Divide dough in half. Roll into a rectangle ½ inch thick. Spread melted butter over the top. Cut down the middle the long way, then cut strips the short way. Sprinkle desired seasoning. (I like to use Salad Supreme on half and Parmesan Cheese on the other half) Twist and place on a cookie sheet. Bake 12-15 minutes at 375* until very slightly browned.

Whole Grain Recipes From Laura Talbot

Tabouli
This recipe was adapted from one in the original 1984 edition of The Vegetarian Times Cookbook. Serves 4-6

3/4 cup boiling water
1/2 cup cracked wheat or fine bulgur or quinoa
1/2 cup minced parsley
1/4 cup minced mint leaves
1/2 cup finely chopped green onion
1 tomato, diced
1 cucumber, seeded and diced
3 tablespoons olive oil (or substitute reduced vegetable broth)
2 tablespoons lemon juice, or to taste
1 tsp. sea salt, or to taste
Pepper to taste
Pinch allspice

Pour boiling water over the cracked wheat, cover, and let stand about 20 minutes until wheat is tender and water is absorbed. Add the chopped vegetables and toss to mix. Combine oil or substitute, lemon juice, salt, pepper, and allspice. Add to wheat mixture and mix well. Chill. Serve and enjoy.
May be served room temp.

Amaranth Maple Cornbread Recipe
From Cooking Light
40 min | 10 min prep
SERVES 16

Vegetable oil cooking spray
1 teaspoon vegetable oil
2 cups yellow cornmeal
1 ½ cups all purpose flour
1 cup amaranth flour
1 tablespoon baking powder
½ teaspoon baking soda½ teaspoon salt
1 cup low fat buttermilk
2/3 cup maple syrup
2 tablespoons vegetable oil
2 eggs
2 tablespoons chopped pecans

Preheat oven to 400°. Coat a 9-inch cast-iron skillet with cooking spray and 1 teaspoon oil. Place in a 400° oven for 7 minutes.
Combine cornmeal and next 5 ingredients (cornmeal through salt) in a large bowl. Combine buttermilk, syrup, 2 tablespoons oil, and eggs in a small bowl; stir well with a wire whisk. Add to cornmeal mixture, stirring until dry ingredients are moistened.
Pour batter into the preheated skillet; sprinkle the pecans over batter. Bake at 400° for 25 minutes or until a wooden pick inserted in center comes out clean.

Vegetable Beef with Pearled Barley Soup

1 lb Beef stew meat cut in ½ inch pieces
2 tbs olive oil
1 large onion

2 cloves of garlic crushed
2 -12 oz cans campells Beef broth
2 cans water
1 can chopped tomatoes (32oz)
1 bay leaf (optional)
1 tsp. Salt
1 Tbs worcestershire sauce
6 whole allspice
¾ c. uncooked pearl barley
4 carrots
2 c. cut potatoes
1 celery stalks
1 cup finely shredded cabbage

frozen peas to top

Brown beef in olive oil. Add onion and garlic and saute until onions are transparent. Add beef broth, water, tomatoes, worcestershire sauce, bay leaf, allspice,and salt. Simmer until meat is tender. Add remaining ingredients except peas and cook until vegetables are soft. Stir in peas before serving.

Buckwheat Crepes
1 c. freshly ground buckwheat
1 c. freshly ground spelt or wheat
2 c. cultured buttermilk, or water mixed with 2 tbsp. whey or yogurt
3 eggs, lightly beaten
½ tsp. salt
¼ c. melted butter

Mix flour with buttermilk or water mixture and let sit overnight. Beat in remaining ingredients and then with enough water to achieve the consistency of cream. Beat several minutes with an electric beater and chill well. Heat a heavy skillet. Brush with melted butter and use a ¼ cup measure to ladle batter into pan. Tip pan to distribute batter. Turn after two minutes. Keep crepes warm in the oven while making the rest. Brush the pan with butter between each crepe. Fill with raw honey, apricot butter, grated cheese etc. Crepes may be made ahead of time and reheated.

German Rye Bread (Laura Talbot)
From Brent's German Grandma Wagner
Sponge
3 c. lukewarm water
1 Tbs instant yeast
1/2 c. whole wheat flour
1 c. white flour
2 cups rye flour
½ c. oatmeal (quick cooking)
½ c. dry milk
¼ cup vital wheat gluten

Add after first rise-
¼ cup vegetable oil
1 Tbs salt
2 Tbs cocoa
enough more flour (white or wheat) to make a stiff dough

Mix sponge ingredients and let rise until bubbly – about ½ hour . Add remaining ingredients. Dough is quite stiff. Rise until double in bulk . Make in 4 large or 6 small round loaves. Rise again and bake for about 35 min at 350 degrees.

14 Grain Bread (Angie Hall)
6 cups warm water
1 cup sunflower seeds
1/3 cup sesame seeds
1/2 cup vital wheat gluten
1 cup walnuts
1/2 cup ground almonds
3 Tbsp. yeast
3 cups whole wheat flour
2 cups 9-grain cereal (raw)
1/3 cup millet (ground)
1/3 cup flax seed (ground)
1/3 cup applesauce (or oil)
1/2 cup honey (or brown sugar)

Mix all ingredients. Let sponge 10-15 minutes. Then add:
2 Tbsp. salt
3 cups oat flour (or kamut flour)
3 cups spelt flour
Whole wheat flour to clean sides of bowl

Knead 10 minutes in dough mixer. Shape into 8, 1 pound loaves or 4-5 large loaves. Let rise until double.
Bake at 350o for 30-35 minutes until done.

Cornmeal Mix
Adapted from the Make a Mix cookbook by Eliason, Harward and Westover

4 cups all purpose flour
1 Tbs salt
1 ¼ cups sugar
¼ cup baking powder
1 cup vegetable shortening
4 ½ cups freshly ground cornmeal

In a large bowl, combine flour, salt, sugar and baking powder. Stir to blend well. With a pastry blender, cut in shortening until evenly distributed. Add cornmeal and mix well. Put in a large airtight container. Refrigerate or store in a cool dry place. Use within 12 weeks, makes about 10 ½ cups of mix

Corn bread or corn muffins
2 ½ cups cornmeal mix
1 ¼ cups mik
1 egg

Preheat oven to 425 grease a 9x9 pan or 12 cup muffin pan. Combine egg and milk in a small bowl, Add cornmeal mix all at once and stir until just moistened. Pour into pan and bake 15-20 min until golden brown.

Recipes From Our Baking Night

Banana Bread – Robin Smith

This is a one bowl, high altitude recipe.

3 or 4 ripe bananas, smashed

1/3 cup melted butter

1 cup sugar (can reduce to ¾ cup)

1 egg, beaten

1 teaspoon vanilla

1 teaspoon baking soda

Pinch of salt

1 ½ + 2 tablespoons cup of all-purpose flour

No need for a mixer.

Preheat oven to 350. With a spoon/spatula (I like to use a wooden spoon), mix butter into the mashed bananas in a large mixing bowl. Mix in the sugar, egg, and vanilla. Sprinkle the baking soda and salt over the mixture and mix in. Add the flour last, mix. Pour mixture into a buttered 4x8 inch loaf pan. Bake for 40-50 minutes. Cool on a rack. Remove from pan and slice to serve

Conference Rolls – Robin Smith

I make these Conference Rolls for conference weekend. We eat them all weekend. It’s our conference tradition.

4 c lukewarm milk

¾ c sugar

8 tsp. yeast

4 eggs

4 tsp salt

1 c cooking oil

9-12 flour

Dissolve sugar and yeast in warm milk. When yeast becomes active, add eggs and 5 cups flour. Beat in salt and oil. Add 4 cups of flour and beat well. Add enough of the rest of the flour to make a medium soft dough – mine is pretty sicky. Let rise until double, about 1hour. (Punch down and let rise again if at lower altitude – below 5000 ft) Form into balls or cinnamon rolls let rise again. Bake at 350 for 15-20 minutes. Makes good orange rolls too.

60 minute rolls – Kristen Weaver

Combine 1 c. milk, ½ c. water, and 4 T. butter. Microwave for 1-1/2 minutes. Put 4 tsp. yeast in mixture. Dissolve. Place 3-1/2 c. flour, 3 T. sugar, and 1 tsp. salt in Kitchenaid mixture. Put in yeast mixture. Put on speed 2 for 15 seconds then add ½ c. flour. Speed 2 for four minutes. Let rise in bowl for 15 minutes. Shape and cover for 15 minutes. Bake @ 425 for 12-15 minutes.

Zucchini Bread – Rachel Crawford

3 cups flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
3 tsp. cinnamon
3 eggs
1 cups vegetable oil
2 1/4 cups sugar
3 tsp. vanilla
2 cups grated zucchini (do not drain juice)
1 cup chopped walnuts

1. Grease and flour two 8 x 4 inch pans. Preheat oven to 325 degrees F
2. Sift flour, salt, baking soda, baking powder and cinnamon together in a bowl. Set aside.
3. Beat eggs, oil, vanilla, and sugar together in a large bowl. Add sifted ingredients to the creamed mixture, and beat well. Stir in zucchini and nuts until well combined. Pour batter into prepared pans.
4. Bake for 40 to 60 minutes, or until tester inserted in the center comes out clean. cool in pan on rack for 20 minutes. Remove bread from pan and completely cool.

Cinnamon Roll – Linda Black

1 cup Shortening

2/3 cup sugar

2 tsp. salt

4 eggs

2 Tbsp yeast

7-9 cup flour

Dissolve yeast in 1 tbsp sugar & 1/2 cup warm water. Let set for a few minutes. Cream shortening, sugar and salt together. Add 1 cup boiling water and stir until dissolved. Add 1 cup cold water. Add eggs and yeast water. Mix in 7-8 cups flour. Knead untill smoth. Let rise until double in size.

Roll out 1/2 inch thick or thicker if desired, and spread melted butter over all. Sprinkle with brown and white sugar, raisins, cinnamon etc. Roll up and cut with a length of thread. Place on greased pan and let rise. Bake 400.

Corn Bread – Jessica Shepherd

½ cup whole wheat flour Mix dry ingredients in a bowl.

3/4 cup corn meal Mix wet ingredients in a bowl.

4T sugar Combine mixtures.

5tsp baking powder Cook at 375 degrees for 30 minutes.

½ tsp salt

1/3 + 2T applesauce

½ cup milk

½ cup water

PUMPKIN MUFFINS – Becky Shepherd

3 cups flour ½ cup packed brown sugar

½ cup wheat flour 1 cup butter or margarine, melted

3 tsp baking powder ½ cup molasses

2 tsp baking soda 1- 15oz can cooked pumpkin pulp

½ tsp salt 1 package chocolate chips

2 large eggs 3 T applesauce

1. Place rack in center of oven. Preheat to 375 degrees. Line or grease muffin tin.

2. In a large bowl, blend together the flour, baking powder, baking soda, and salt.

In a medium bowl, beat egg until foamy. Beat in the brown sugar, butter and

molasses until smooth. Stir in the pumpkin and applesauce. Combine the two

mixtures, blending until the dry ingredients are just moistened.

3. Spoon batter into muffin tins, filling each about 3/4 full. Bake 15-20 minutes

or until toothpick inserted into muffin comes out clean. Cool in the pan on wire

rack 5-7 minutes. Serve Warm, or place on rack to cool completely.

MAKES ABOUT 2 DOZEN