Recipes from the Neighborhood

MARKET STREET CLAM CHOWDER Jolynn Bean

1 c. diced potatoes 6 bay leaves
1 c. diced celery 1 tsp Tabasco
1 c. diced onions ¾ c. sherry (opt.)
1 c. green pepper 2 c. water
1 c. leek diced ¾ c. chopped clams
¾ c. clam juice ¾ T. ground black pepper
¾ c melted butter 1 ½ T. salt
1 c flour ¾ T. whole thyme
2 quarts half and half or whole milk  

Combine melted butter and flour in oven proof container and bake at 325° for 30 minutes.
In large soup pot combine remaining ingredients except half and half.
Simmer until potatoes are thoroughly cooked.
Stir butter-flour mixture (will be slightly less thick than cookie dough) into chowder and stir until thick.
Remove chowder from heat.
Stir in half and half until blended.
Heat to serving temperature stirring occasionally. Serve immediately. 12 servings

MINESTRONE SOUP Jolynn Bean

2 cups dry navy beans 3 qts water
4 T. vegetable oil ¾ cup diced carrots
½ c dices onion ½ c diced celery
1 clove garlic 2 ½ c diced zucchini
Green bean (canned or frozen) Ham hock or slab bacon
2 beef bouillon cubes 1 tsp basil leaves
½ tsp ground black pepper 1 28 oz can whole tomatoes or spaghetti sauce
½ C. elbow macaroni Garnish with grated parmesan cheese

Place beans in large soup pot with water. Bring to boil—boil 2 minutes remove from heat and let stand for 1 hour or overnight.
Meanwhile sauté carrots, onions, celery, and garlic in oil until tender. Stir in zucchini and green beans.
Cook navy beans with ham hock and spices for one hour or until they are tender.
Stir in vegetable, tomatoes, and pasta. Continue to simmer 30 minutes. Remove ham hock and dice the meat taken off the bone. Return to pot
Serve with the parmesan cheese.
In a hurry?---make this soup with canned beans instead of dry beans and hamburger instead of ham hock. Best flavor comes from ham hock.

Amish Potato Rolls

5 Eggs
1 Cup Sugar
1 Tablespoon Salt
3/4 Cup Lard
2 Cups Mashed Potatoes (about 2 medium to large potatoes)
2 Cups Warm Water
2 Tablespoons Yeast
8 Cups Bread Flour

Put yeast in warm water with a Tablespoon of Sugar for about 5 minutes (until foamy).
Mix all ingredients together well.
The dough should rise to about double in bulk.
Shape rolls and then place in pans and let rise again to about double in bulk.

Bake at 350 F for 20-25 minutes.

The following recipes are from Michael Cole

Download a Word file showing the effects of using egg wash on bread, rolls etc. Click here for download.

Wheat Bread 2 pound loaf

1 3/4 Cups Water
3 Cups Wheat Flour
7/8 Cup Oat Flour + 1/8 Cup Potato Flour( 1/8 Cup = 2 TBS)
1 Cup White Flour
3 TBS Sugar
2 TBS Powdered Milk
2 TSP Salt
4 TBS Gluten
2 TBS Olive Oil
1 1/2 TSP Yeast
1 Cup Raisins (Optional) + 1 TBS Cinnamon

(Bread Machine) Regular with Light Crust
(Mixer) Mix 8 Minutes, bake at 350 °F 23 Minutes {Egg wash 1 egg + 1TSP Salt lightly beaten brushed on top)

Quick Nut Bread

Preheat oven to 350 Degrees Fahrenheit
Mix 1 Egg, 1 Cup Milk, 2 TBS Olive Oil, and 1/2 Cup Brown Sugar.
Whisk together 1 1/2 Cup Whole Wheat Flour, 1/2 Cup Oat Flour, 2 TSP Baking Powder, and 1 TSP Salt.
Mix wet and dry ingredients until well blended and fold in 1/2 Cup chopped nuts.
Measure into 3 small bread pans and bake at 350 °F for 24 Minutes.

Whole Wheat Bread

1 7/8 Cups Water
5 Cups Whole Wheat Flour
3 TBS Sugar
2 TBS Powdered Milk
2 TSP Salt
4 TBS Gluten
2 TBS Olive Oil
2 TSP Yeast
Bread Machine Basic, Light Crust.

By replacing some of the Whole Wheat Flour with other flours (1 Cup Oat Flour +1/8 Cup Potato Flour or 1/2 Cup Rye Flour etc.) the texture, taste, and crust characteristics can be changed to your specific taste.
When changing the ingredients, remember that small changes to the amount of Water and Yeast may be required. Trying new combinations will enhance your bread making experience and give you a bread suited to your individual taste.
Remember that different whole grain flour will add some nutrients not found in Whole Wheat.

Banana Bread

Mix 1 Cup Sugar, 1/2 Cup Olive Oil, 2 Eggs, and 2 mashed Bananas (mash with a fork), add Sour Milk (3 TBS Milk + 3 drops Vinegar).
Whisk 2 Cups Flour, 1/2 TSP Salt, 1 TSP Baking Soda and 2.5 TSP Baking Powder.
Mix together and bake at 350 °F for 25 minutes.

Frosting

Cream together: 8 Oz. Cream Cheese (softened), 1/4 Cup Butter, 2 1/2 Cups Powdered Sugar, and optionally nuts, fruit etc.

Brown Sugar Muffins

Cream together: 1/2 Cup Olive Oil, 1 Cup Brown Sugar, 1 Cup Milk, 1 TSP Vanilla and 1 Egg.
Whisk together 2 Cups Flour,1 TSP Baking Soda, 1/2 TSP Salt and optionally 1/2 Cup nuts (or other).
Mix together and bake at 350 °F for 20 minutes.

Whole Grain Fruit Muffins

Cream together: 2/3 Cups Sugar, 1/3 Cup Olive Oil, 1 Egg, 1/4 Cup Honey and 1 Cup Milk.
Whisk 1 1/2 Cups whole wheat flour, 3/8 Cup Oat Flour, 1/8 Cup Potato Flour, 1 TSP Baking Soda, 1 TSP Baking Powder and 1 TSP Salt.
Mix together and fold in 1/2 Cup Fruit.
Bake at 350 °F for 20 minutes.

Rolls

2 TBS Dry Yeast + 2 Cups Water, 1/3 Cup Sugar, 4 Cups Flour (1 Cup Whole Wheat Flour, 1/2 Cup Oat Flour, 2 1/2 Cups White Flour, 1/8 Cup Potato Flour), 2/3 Cup Powdered Milk, 2 TSP Salt, 1 Egg and 1/3 Cup Olive Oil. Mix and gradually add Whole Wheat Flour until dough pulls away from the side of the mixing bowl, then mix for 8 minutes.
Let rise until triple in size then place on floured surface and let it sit for 10 minutes.
Roll out the dough and cut into desired shape and place on greased baking sheets.
Brush the top with egg and salt wash (1 egg and 1 TSP salt) or melted butter then let dough rise and bake at 350 °F until browned on top (about 27 minutes).

Vinaigrette

Drizzle over a tossed green salad

1/2 cup olive oil
3 tablespoons red wine vinegar
1/4 teaspoon spicy brown mustard
1/4 teaspoon onion salt
Pepper to taste
Chopped parsley

DIRECTIONS
Shake ingredients in jar or cruet, or mix in small bowl. Makes 2/3 cup.

Raspberry Lemon Vinaigrette

3 cups fresh raspberries, 1 lemon, 4 cups white wine vinegar (5% acidity), 1/2 to 1 cup sugar.

Rinse raspberries and allow to air dry on paper towels.
Place berries in a 6 cup jar. With a vegetable peeler, remove rind of lemon in a long single strip; add to jar of berries. Set aside.
Combine vinegar and sugar in a saucepan; bring almost to a boil over low heat, stirring constantly, until sugar melts. Pour hot vinegar over berries. Cover jar tightly; let stand at room temperature 48 hours.
Remove lemon rind; optionally, strain vinegar through several layers of cheesecloth to remove berries. Discard berries. Store vinegar in jars with airtight lids. Store jars in a cool dark place up to 6 months.
Serve vinegar mixture over salad greens. Yield 5 cups

Fruit Pizza

1 Tube pre-made sugar cookie dough
1 Pkg. Cream Cheese (8oz)
1 Jar Marshmallow Cream
Chopped Fruit of choice (Apple, Pineapple, Peaches, Bannana, Mandarin Oranges, Strawberries, Blueberries, etc.)

Spread cookie dough on cookie sheet like a pan pizza, bake until slightly golden brown on the edges. Mix cream cheese and marshmallow cream, spread on cookie, then add fruit.

Cheese Bread (Cheap)

Make bread in your Bread Machine and add 1 package of the "cheese" included in "mac & cheese" to the ingredients.

"Schiacciata" An Italian pizza-type bread

1 envelope dry yeast
½ cup warm water
4 cups flour
3 tablespoons olive oil
Leaves of 1 large fresh rosemary sprig (optional)
Course salt

Dissolve the yeast in the warm water and let stand for 10 minutes. Heap the flour on a board and make a well in the center. Pour the dissolved yeast into this and add enough water to make a soft dough. Knead the dough for at least 10 minutes until smooth and elastic. Allow the dough to rise in a bowl with a cloth over it until at least double in volume.
Knead again briefly and roll out to about 3/8 inch thick. Let rise for about 30 minutes, brush the top with olive oil, sprinkle with rosemary and top with course salt. Bake in a preheated oven at 450 degrees Fahrenheit until golden brown (20 minutes?). This makes about 6 servings.

Pumpkin Chocolate Chip Bread

In a large bowl combine and mix well:

3 Cups white Sugar
1 (15 oz) can of pumpkin puree'
1 Cup Olive Oil
2/3 Cup Water
4 Eggs

In a separate bowl combine and whisk together:

3 3/4 Cups flour (1 1/2 Cups Fresh ground Spring Wheat, 1/2 Cup fresh ground Groats, 1 3/4 Cup Bread Flour)
1 tablespoon ground cinnamon
2 teaspoons Baking Soda
1 1/2 teaspoons Salt

Blend in the dry ingredients into the wet ingredients then fold in 1 Cup Semi-sweet chocolate chips and bake at 350 degrees F.
Place a piece of parchment paper on the bottom of the pans (or for less work use Pam with flour spray) to keep the bottom of the bread from sticking to the pans.
Cooking times are 34 minutes in small dark pans or 40 minutes in small light colored pans (dark pans cook quicker). I have not tried the 9X5 pans because they tend to have the middle colapse, however the reported cooking time for the large pans is 1 hour.

Optional items are: 1/2 Cup chopped Walnuts and 1 tablespoon ground nutmeg.

If you put the dough in muffin cups to cook, fill the cups 1/2 full and cook for 15 minutes at 350 degrees F.

The small dark pans are approximately 5 1/4" X 2 1/2" all measurements are at the top of the pans
The small light pans are approximately 5 1/2" X 3 1/4"
The larger light pan is approximately 7 1/4" X 3 1/2"

Bread Bowls

Ideal for chili, a thick, hearty soup or stew, these bread bowls are more than recyclable -- they're delicious!
3 cups Unbleached All-Purpose Flour
1 cup semolina
2 1/4 teaspoons instant yeast
1 tablespoon non-diastatic malt OR 2 teaspoons sugar
1 1/2 teaspoons salt
1 1/2 cups water

Combine all of the dough ingredients and mix and knead them until you've made a soft, smooth dough. Allow the dough to rise, covered, for 1 to 1 1/2 hours.

Divide the dough into five pieces, and form them into round (not flattened) balls. Place them on a lightly greased or parchment-lined baking sheet, cover lightly, and set them aside to rise in a warm place for 1 1/2 hours, or until they've almost doubled in size.

Uncover the balls and let them sit for 10 to 15 minutes, to develop a tough skin. Just before placing the bread bowls in the oven, mist them heavily with water. Bake the bread bowls in a pre-heated 425°F oven for 18 to 22 minutes, until they're a deep, golden brown. Turn off the oven, prop the door open a little, and leave the bread bowls inside for 15 minutes; this will keep the crust crisp.

Remove the bread bowls from the oven and cool them completely before cutting the tops off and removing the insides; (reserve the insides to make bread crumbs). Yield: 5 large bread bowls.

2 Pound Bread Machine Rolls (15)

1 Cup Water
1 Large Egg
3 1/4 Cup Bread Flour
4 Tbsp Sugar
1 Tsp Salt
3 Tbsp Dry Milk
2 Tbsp Gluten
1/4 Cup Olive Oil
1 1/3 Tsp Active Dry Yeast

Use Dough Cycle. Pre-heat oven to 170°, turn off oven, after rolling out dough and cutting into roll sizes, put rolls in oven for about 30 minutes, romove rolls and pre-heat oven to 350°. Bake for 12-15 minutes (an egg wash will darken the top). Enjoy!

2 Pound Bread Machine Whole Wheat Bread

1 7/8 Cups Water
3 Cups Spring White Wheat FLour
1 Cup Hard Red Wheat Flour
1 Cup Oat Flour
3 Tbsp Sugar
2 Tbsp Dry Milk
2 Tsp Salt
4 Tbsp Vital Wheat Gluten
2 Tbsp Olive Oil
2 Tsp Active Dry Yeast

Use Whole Wheat Cycle