Wride's Guide to Good Home Cookin'

Grandma Helen Wride's Bar Cookie Recipes

2011-12-10T13:31:00.001-08:00

Here are the links to the pdfs of Grandma Helen's bar cookie recipes in pdf format.
Bar Cookies A
Bar Cookies B
Bar Cookies 1
Bar Cookies 2
Bar Cookies 3
Bar Cookies 4
Bar Cookies 5
Bar Cookies 6
Bar Cookies 7
Bar Cookies 8
Bar Cookies 9
Bar Cookies 10
Bar Cookies 11

Helen Wride's Cookie Recipes

2011-12-08T22:51:00.001-08:00

Thanks to my mom, Rose, I am providing scanned versions of Helen's cookie recipe collection for your enjoyment. Just click on one of the 32 links at the end of this post to view all the PDF documents.

Here are a few samples.

I'm way too tired tonight to label these links. Leave a comment if you have any trouble accessing the docs.
https://docs.google.com/open?id=0B0t356a--9K3MGQ0NjM0ODQtNzE4Ny00ODhkLWI5YjItZDc3ZjQ5NDkzNDZj
https://docs.google.com/open?id=0B0t356a--9K3YmYyNWEzM2ItY2U5Yy00MzM3LTg5OWItNzlhYWVkMjFmZGE1
https://docs.google.com/open?id=0B0t356a--9K3NzhiZmI5MzQtNGU1ZS00NDg0LTliNWQtMWQ4YTFkM2Y1MWVh
https://docs.google.com/open?id=0B0t356a--9K3NmY4NzgyY2UtYjYxMy00YjNmLWE5ZDAtOGZhYjQ5ZDkxODE4
https://docs.google.com/open?id=0B0t356a--9K3NjcyOTZiMzMtZTdhNC00MTYyLTg5MWItY2RkZjg4OTE0MmIz
https://docs.google.com/open?id=0B0t356a--9K3YjE3MmRiZDEtMWI1OC00MDQ1LTg1N2EtZGZkODNjZjk3MDUy
https://docs.google.com/open?id=0B0t356a--9K3YjAxMDM4ZGEtYWFhZC00MThiLWE2NjEtYWU4OTNjZDk2MWM0
https://docs.google.com/open?id=0B0t356a--9K3YzQwM2FiNGUtMGQxZi00ODE0LWI1NmQtOWU4MTBlMzU1NzYy
https://docs.google.com/open?id=0B0t356a--9K3YzJmOGNmYTItYmZhZS00MmJiLWE5Y2MtMTEwMjEzYTNlOWZk
https://docs.google.com/open?id=0B0t356a--9K3ZTM4NWJiNTQtNTBiOC00NTViLTlhODctMTI2NGM2MjEwYTRh
https://docs.google.com/open?id=0B0t356a--9K3MjVhNmVlMDctY2FiYi00ZTBlLTk2OTEtYmQ0ZWIxZWI5Y2Zj
https://docs.google.com/open?id=0B0t356a--9K3YWMzMGQ2MGUtYWRhMi00NWNlLWJkMDktMWE1OTljZGUyNDY2
https://docs.google.com/open?id=0B0t356a--9K3Zjc3ZmFmY2QtNWQzZi00OTYwLTgxZWEtYzYyYjc1YzRjMmRk
https://docs.google.com/open?id=0B0t356a--9K3YWE5YmY5ZTQtMzg2NC00MDkzLWI2ODEtYThmZTFlMGFmYjU1
https://docs.google.com/open?id=0B0t356a--9K3YjhmZWUyOWQtYzljZS00YTY0LWFiYWEtYjNhMDUyOTQ0YmY3
https://docs.google.com/open?id=0B0t356a--9K3OWFlMzIwZGEtZDMzZS00Y2RhLWI2NGQtMGY0NzQ2M2E0ODhh
https://docs.google.com/open?id=0B0t356a--9K3NTQwMGFhNDUtZWViNy00ZDkxLWE1YjgtMTlkNDc1YjgyYWU2
https://docs.google.com/open?id=0B0t356a--9K3ZGVmYjliYzEtNWVmZC00NGQ0LWJmNjQtMDllYjAwZWQ4MTgz
https://docs.google.com/open?id=0B0t356a--9K3ZDE1ODI3ZjctMzZjNC00M2I4LTlhNGItYTM3ODcyZjNlZjJm
https://docs.google.com/open?id=0B0t356a--9K3ZTkwMjBkNzctNmM3Yy00Yzc2LTk5MTktNzVlZDU5OTVkZTE1
https://docs.google.com/open?id=0B0t356a--9K3MzBhYmYwMjYtMjgwMS00N2E1LTljZTQtYzEwMWE5YjAyNGUy
https://docs.google.com/open?id=0B0t356a--9K3ZDlmNTU0NjYtYjUwNy00ZDdmLWE5YjAtM2FkOTJjODEyMTg0
https://docs.google.com/open?id=0B0t356a--9K3ODk4MzgxOWEtZWExNi00ODQ0LTk1NjYtYzg5ZGI4MjdmOGZm
https://docs.google.com/open?id=0B0t356a--9K3NGI3ODUyZjgtYzYwMS00YjI2LWEyMzEtMmJmMDU2NmEzYzFk
https://docs.google.com/open?id=0B0t356a--9K3ZDQwMWM0ZDAtMDkyMC00ZDdkLTg0NjYtODk0OGIxMGExYmM3
https://docs.google.com/open?id=0B0t356a--9K3MmQ2Y2Q0NzktODhlMC00YjlmLTk5NDgtOWRiNWZjZTY4Yzdm
https://docs.google.com/open?id=0B0t356a--9K3M2NlM2Y1MTItZGU1Zi00Mzg4LWExN2EtOGRhN2M3ZTdiMTg0
https://docs.google.com/open?id=0B0t356a--9K3ZGNjNTg5ZmEtMDUwNC00NTJmLThkYTUtODIxMWZhZDEyZWE4
https://docs.google.com/open?id=0B0t356a--9K3YjQ3NGQyMzktMjZhYi00Y2ZiLTk2MzUtMWI4YTEzNzRiZDM0
https://docs.google.com/open?id=0B0t356a--9K3OWVhZTI3NzctMGNhYS00NjMzLWIzZDMtZWVkNzJiYmEzZTRh
https://docs.google.com/open?id=0B0t356a--9K3YTgwNWM2NDctNzcxMi00ZjUxLWEyZTEtNjgzNDU4NjJjNmJl
https://docs.google.com/open?id=0B0t356a--9K3MTBlYjMwMDctMzllZC00YmE2LThhZDYtZjc0ZjgzZmJiZDg5

Wride's Guide Cookbook--FREE Download

2011-11-15T14:27:00.001-08:00

The Wride Family Cookbook!

The 2006 edition of the Wride's Guide to Good Home Cookin' (WGGHC) was a success, with tasty treats, amazing mains, and delicious desserts. It now contains over 200 mouth-watering recipes!

The Wride's Guide to Good Home Cookin' Cookbook Binder

*You can now print your own files and create your own cookbook like the ones shown.

Thanks for visiting!

Original 2006 Cookbook + 2008 Recipes = Over 200 recipes in the Treasured Collection Worth Hoarding
Just print, 3-hole punch, and insert into the binder of your choice (2" works well). Binder makes it a snap to add more of your favorite recipes.

Click here to download the FREE cookbook files.

Print Your Own Wride's Guide Cookbook

2011-11-15T13:42:00.001-08:00

Thanks to google docs, I'm including links to the cookbook files so that you can print your own (the printing cost is the most expensive part of producing this cookbook).

For the cookbook cover

For the cookbook dividers

For 2006 recipes

For 2008 recipes

Because I'm offering the files for free, I am no longer selling tangible cookbooks. Bon Apetit!

* Alana Lee retains the copyright to the cookbook files and all images contained therein. These files are for non-commercial use only--meaning you aren't going to sell them or sell any cookbooks created with these files. Thanks for being honest.

Better-Than-Tollhouse Chocolate Chip Cookies

2010-02-25T13:45:00.000-08:00

Ingredients:

1 c. butter, softened
3/4 c. sugar
3/4 c. brown sugar, packed
1 t. vanilla
2 large eggs
2-3/4 to 3 c. all-purpose flour
1 t. baking soda
1 t. salt
Chocolate chips

Mix butter, sugar, brown sugar and vanilla. Add eggs one at a time, beating thoroughly. Add soda, salt and 2 cups flour and mix. Add remaining flour 1/4 c. at a time until desired consistency is reached (dough should be slightly tacky when you touch it, and little or no dough should remain on your finger if you touch it). Stir in chocolate chips.

Bake 9-11 minutes at 375 degrees.

I like to use milk chocolate chips and Heath toffee bits. So yummy.

Seductive Chocolate Chip Cookies

2010-02-25T13:41:00.000-08:00

Ingredients:
1 c. butter
1 c. butter-flavored Crisco
1 c. granulated sugar
1-1/2 c. brown sugar
1 T. pure vanilla
2 eggs
4 c. all-purpose flour
1 t. baking powder
1 t. soda
2 t. salt
1 pkg chocolate chips

Preheat oven to 375 degrees. Cream together butter, Crisco, both sugars, vanilla and eggs until light and fluffy. Stir in flour, soda, baking powder and salt until well blended. Add chocolate chips. Drop by teaspoon and bake for 8-10 minutes, until golden.

Strawberry Cucumber Limonade

2009-08-01T12:33:00.000-07:00

This stuff is the best lemonade I've ever sipped--seriously. I've been a fan of cucumber lemonade for over a year. And then I decided to mix two of my favorite flavors. The thought of adding cucumber and strawberry together was pure genius, if I may say so. It is totally worth the effort!!

Strawberry Cucumber Limonade (Lime-uh-nade)

by Alana Lee

Ingredients

3/4 c. sugar

2 T. lime juice

3/4 c. less 2 T lemon juice

3-3/4 c. cold water

few dashes salt (optional)

2 T. cucumber juice

1/2 c. strawberry puree.

a handful or two of ice cubes

Directions

1. Pour sugar and water into pitcher.

2. Pour 2 T of lime juice into a glass measuring cup. Now add lemon juice until lime-lemon mixture equals 3/4 c. Add to sugar water.

3. Add a dash or two of salt if desired. (Sometimes I do, and sometimes I don't.)

4. Whisk well until sugar is dissolved.

5. Peel and slice half a cucumber and puree it in a mixer. Strain the pulp out using cloth or mesh fabric. Stir in cucumber juice

6. Cut of the stems of fresh, juicy strawberries and puree in mixer. Add 1/2 c. strawberry puree.

7. Whisk in ice cubes and serve.

Hint: Puree and drain pulp of one cucumber and store in fridge in a mason jar for easy mixing next time.

Recipe: Lala's Limonade #2

2009-06-07T07:59:00.000-07:00

This is the easier version--no boiling water to dissolve the sugar.

LaLa's Limonade #2

Ingredients

3/4 c. sugar

2 T. lime juice

3/4 c. less 2 T lemon juice

3-3/4 c. cold water

few dashes salt

Directions

1. Pour sugar and water into pitcher.

2. Pour 2 T of lime juice into a glass measuring cup. Now add lemon juice until lime-lemon mixture equals 3/4 c. Add to sugar water.

3. Add a dash or two of salt.

4. Whisk well until sugar is dissolved.

Recipe: Chicken Enchilada Soup #1

2009-06-07T07:27:00.000-07:00

Our good friends make the best chicken enchilada soup. I didn't have their recipe, so I created this one. My husband LOVED it, and so did the kids!

Chicken Enchilada Soup

by Mrs. Lee

Ingredients

1 lb. chicken breast, whole, sprinkled with Lawry's Garlic Salt

1 T. olive oil (optional)

1 c. water

1 can Cream of Chicken soup

1 T. minced onion

1/4-1/2 t. cumin

1 can red enchilada sauce, mild

1 small call green chilis, diced

~~~~

1 c. cheddar cheese, shredded

1 c. sour cream

~~~~

Toppings:

1 can olives, sliced

sour cream

extra shredded cheese

tortilla chips

Directions

1. Cook chicken in a frying pan (in olive oil, if desired). Remove chicken and set on cutting board. Deglaze frying pan by adding 1 c. water; pour into large sauce pan. Dice chicken and add to sauce pan.

2. Add cream of chicken, minced onion, cumin and enchilada sauce to chicken. Stir well. Bring to a boil. Turn heat down to low and simmer for 5-10 minutes.

3. About 5 minutes before you plan to eat the soup, add sour cream and cheddar cheese to soup. Mix well until cheese is completely melted. (Do not bring to a boil or cook longer than 5 minutes once you add the cheese or sour cream since we don't want these ingredients to turn grainy or become curdled.)

4. Serve soup topped with olives, sour cream, cheddar cheese and tortilla chips.

Cook's Note: Many other recipes call for masa harina, a special corn dough that is dried and made into flour (NOT corn meal). This one is easy and you can make it without the masa harina. Also, other recipes call for green enchilada sauce. Use whatever your preference is.

Recipe: Grandma's Tomato Soup

2009-04-18T13:46:00.000-07:00

This isn't MY grandma's recipe, someone else's grandma. You won't ever buy the canned stuff again! Not only is this cheaper than Tomato soup from a can, it is much tastier!

Grandma's Tomato Soup

Ingredients

2 T. butter

1 T. flour

-----

8 oz. can tomato sauce

1-1/4 c. water

1/8 t. salt

1 T. sugar

Directions:

Melt butter and flour together in a medium saucepan. Once melted, add rest of ingredients and whisk well. Bring to a boil and let simmer one minute. Makes 2-3 servings.

Cook's Note: you can add 1 c. egg noodles if you wish.

Recipe: LaLa's Limonade#1

2009-04-18T13:28:00.000-07:00

You are going to be so happy sipping your homemade limonade this summer--actually, this lemonade you can enjoy in any weather. It's costs less than half as much as buying frozen lemonade concentrate (which is sweetened with high fructose corn syrup, or HFCS, a bad thing for your body), and it is much healthier for you. I've tested and tweaked this recipe a half dozen times to find the right balance of tart and sweet, and here it is....

Lala's Limonade (pronounced "lime-oh-nade")

Ingredients

2/3 c. sugar

1/2 c. water

Boil these ingredients together for one minute and then cool completely.

Then add:

3/4 c. lemon juice

1 T. lime juice

3-3/4 c. water

a few dashes salt (helps take away bitterness)

Mix together and serve chilled.

Cook's Note: Do NOT be tempted to add the lemon and lime juice until the sugar water is cold! You can mix a bulk batch of sugar water ahead of time and store it in the fridge to make it more convenient to make.

Bulk Batch Sugar Water (for 5 batches)

4 c. sugar

3 c. water

Bring to boil; boil one minute. Place pan dish of ice water to cool it down faster. Makes about 5-1/4 c. sugar water, or 5 batches. Store in fridge in a container that holds 3 pints (or even a left over 2-liter bottle or something).

Recipe: Vita-Mix Bread Doubled in a KitchenAid

2009-02-20T08:03:00.000-08:00

Vita-Mix White Bread Doubled in a KitchenAid
by Alana Lee

I love this bread recipe, too, especially if I just want white bread. I usually substitute half of the bread flour with whole wheat for a healthy version.

Ingredients:
2 T. active dry yeast (1 pkg.)
2-1/2 c. warm water
2 T. oil
1/4 c. gluten flour (can be omitted)
5-6 c. bread flour (or all-purpose flour)
2-3 T. sugar
2 t. salt

Directions:
1. Preheat oven to 350 degrees. Grease two 8-1/2 x 4-1/2 x 2-1/2 inch bread pans. Place yeast and water in kitchen aid bowl. Proof 2 minutes. Add oil.
2. Add 4 c. flour, the salt, and the sugar. Mix using dough hook. Add more flour 1/2 c. at a time, as needed until dough reaches desired consistency. Knead just until dough collects around dough hook in a ball.
3. Shape dough into two loaves and place in greased bread pans. Allow dough to rise in a warm place until the sides of the dough come to the top of the pan, about 20-30 minutes. The dough should nearly double in size.
4. Bake for 30-40 minutes.

Cook's Note: The gluten flour makes your bread stay spongy for many days longer, like store-bought bread. It doesn't change the taste, it just keeps it from getting hard as fast. It also increases the protein content of your bread.

Recipe: Farmer's Whole Wheat Bread

2009-02-20T07:52:00.001-08:00

Whole Wheat Farm Bread--I use this recipe most of the time to make my bread.
by Alana Lee

For 80% Whole Wheat
3-1/2 c. warm water
2 T. yeast
4 c. whole wheat flour
1/4 c. oil
1/2 c. honey
1-1/2 T. salt
1/3 c. gluten flour
1-1/2 c. bread flour
3-1/2 c. whole wheat flour

Directions:

In a large bowl combine water and yeast and wheat flour. Let sit five minutes (whole wheat flour absorbs more water.) Add oil, honey, salt, gluten flour and bread flour.
Add whole wheat flour. Stir as much as you can and then begin kneading in bowl. Once most of flour is incorporated, transfer dough to counter and knead until fairly smooth. Clean the bowl, spray it with Pam, and return dough to bowl. Turn once to coat dough. Cover and let rise until doubled*.
Punch down and divide dough into thirds. Knead each and form into loaves; place in greased bread pans. Let raise until doubled. Bake for 24-27 minutes at 375 degrees. Makes three loaves.

Cook’s Note: I got this 80% recipe from the farmer’s wife from whom we buy our hard red wheat. Can be doubled. Also, if your whole wheat flour is warm from being freshly ground, the water you start with should be cold.

*I like to raise my dough on a heating pad. I place the bowl or pans directly on the heating pad, loosely covered with plastic wrap, on a medium setting.

Variations
For 65% Whole Wheat
3-1/2 c. warm water
2 T. yeast
4 c. whole wheat flour
1/4 c. oil
1/2 c. honey
1-1/2 T. salt
1/3 c. gluten flour
3-1/4 c. bread flour
1-3/4 c. whole wheat flour

For 50% Whole Wheat
3-1/2 c. warm water
2 T. yeast
3 c. whole wheat flour
1/4 c. oil
1/2 c. honey
1-1/2 T. salt
1/3 c. gluten flour
4-1/2 c. bread flour
1-1/2 c. whole wheat flour

*The Farmer's wife usually made 80% whole wheat. She noticed that her son's asthma would worsen if she increased the percentage of whole wheat in her bread. Some people's tolerance for wheat is altered because of medical conditions. I suggest starting with 50% and then working your way up gradually. That's what I had to do after my appendix surgery. I actually had to start with white bread and then work my way up.

Recipe: Caramel Apple Dip

2008-11-06T14:03:00.000-08:00

If you love the caramel apple dip you buy in the produce section of the grocery store, but can't justify spending the money--here is a recipe to make it for around $1.50--depending where you buy your cream cheese.

Caramel Apple Dip

Ingredients

8 oz. cream cheese, softened in microwave

1/2 c. brown sugar

1/2 t. real vanilla extract

- - - - -

1/8 c. water

16 unwrapped caramels or about 1/2 c. kraft caramel bits (what an awesome invention!)

Directions:

Mix softened cream cheese, brown sugar and vanilla in medium size bowl. Mix water and caramels in a small sauce pan and put on med-low heat until the caramels are all melted, stirring frequently. Pour caramel sauce into cream cheese mixture and stir well.

Note: You can omit the caramel and water and it is still a creamy and delicious apple dip!

Recipe: Cream Cheese Pound Cake

2008-07-27T19:51:00.000-07:00

This delectable pound cake makes a fabulous strawberry shortcake. This is now my cake of choice for my birthday. (None of my pictures turned out, sorry!)

Cream Cheese Pound Cake

Ingredients
1-1/2 c. butter, room temperature
8 oz. cream cheese, room temperature
3 c. white sugar
1 t. vanilla extract + 1 t. almond extract (or 2 t. vanilla)
6 eggs, room temperature
3 c. cake flour (1 c. cake flour = 1 c. all-purpose flour less 2 T.)

Directions
1. Preheat oven to 325 degrees. Grease one 10-inch tube pan or bundt pan.
2. Cream together the butter, cream cheese, and sugar until light. Stir in the vanilla and the almond extracts. Add the eggs one by one, beating well after each addition, scraping down the sides. Add flour slowly just until mixed well. Pour batter into the prepared pan.
3. Bake at 325 degrees for 1 hour and 15 minutes or until a toothpick inserted in the center comes out clean. Do not overbake.

Cook’s Note: By creaming the butter and sugar and eggs, air becomes trapped in the batter, eliminating the need for modern leaving agents (baking soda or powder). This is not for the faint-hearted, but it is WELL worth the effort. The texture is so fine and tasty that you won't mind the extra work. If you are going to be eating this pound cake with frosting, ice cream, strawberry glaze, or whipped cream, you may want to only use 2-1/2 cups sugar. A traditional American pound cake would contain one pound each of flour, butter, eggs, and sugar.

Strawberry Glaze
by Alana Lee

Ingredients
1 c. water
3 T. lemon juice
1 c. sugar
3 T. cornstarch
1 c. strawberries, smashed
2-4 c. strawberries

Combine the cold water, lemon juice, sugar, cornstarch in a saucepan. Add smashed strawberries. Bring to a boil, stirring constantly. Remove from heat and cool. Add a few cups strawberries to the cooled glaze, as desired. Divine on pound cake with or without whipped cream!

Recipe: Country Pumpkin Muffins

2008-07-26T20:15:00.000-07:00

These are so good, they're like little pumpkin cupcakes.

Country Pumpkin Muffins
by Alana Lee

Ingredients
2 c. sugar
1/2 c. vegetable oil
3 eggs
2 c. canned pumpkin
3 c. all-purpose flour
1-1/2 teaspoons baking powder
1 t. baking soda
1/2 t. ground cloves
3/4 t. ground cinnamon
1/2 t. ground nutmeg
1 t. salt
1-1/2 c. raisins (optional)

1. In a large mixing bowl, beat sugar, oil, eggs, and pumpkin. Combine flour, baking powder, soda, spices and salt. Add to pumpkin mixture; blend well. Fold in raisins. Spoon into greased muffin tins, filling 3/4 full. Bake at 400 degrees for 15 minutes.

2. Frost with cream cheese frosting recipe (toward end of Cinnamon Roll post).

Cook's Note: I substitute half of the all-purpose flour with whole wheat flour. It still tastes amazing.

Recipe: Helen's Caramel Corn

2008-05-12T09:48:00.000-07:00

Helen Wride's Caramel Corn
(Crispy, Crunchy caramel corn)

Ingredients:
Large bowl of popcorn
2 cups brown sugar
1 cup butter or margarine
1/2 cup corn syrup (recipe also works with maple syrup)
1 teaspoon salt
1 teaspoon soda
1 tablespoon vanilla

Directions:
Pop popcorn, remove old maids and set aside.

In a medium saucepan, melt margarine. Add brown sugar and corn syrup. Bring to a rolling boil and boil for 2 minutes.

Remove from heat and stir in salt, soda and vanilla. Quickly pour over popcorn and stir to coat. Bake for 1 hour in a 250° oven, stirring every 15 minutes (set the timer).

Number of Servings: The whole darn family and then some!

Cook's Note: If you prefer stickier, less crunchy caramel corn, omit the oven time.

Recipe: Hecka Good Caramel Cinnamon Rolls

2008-05-02T07:01:00.000-07:00

When a family friend (bless her heart) refused to share her recipe for her mouth-watering cinnamon pull-apart bread, I set out on a quest for the perfect sweet roll recipe, blending a cinnamon roll taste with gooey caramel. This final recipe is the result of pure genius (completely original recipe) and rivals the one still being hoarded.

Hecka Good Caramel Cinnamon Roll
Alana Lee

Ingredients:
1 Recipe Rose’s Rolls
3/4 c. butter, softened
1 c. brown sugar
2 t. cinnamon
1/4 t. nutmeg (optional)
1 Recipe Caramel Glaze (below)

Caramel Glaze
Alana Lee

Ingredients:
2 T. water
1/2 c. light corn syrup
1 c. brown sugar
1/2 c. white sugar
3/4 c. butter
1 t. vanilla

Cream Cheese Frosting
Alana Lee

Ingredients:
4-6 oz. cream cheese, softened
1/2 c. butter, softened
2-3 c. powdered sugar
1 t. vanilla
1.2 t. almond flavoring (optional)
milk (1-3 tsp. for thinning frosting, if desired)

Directions:

Make 1 recipe Rose’s Rolls, knead lightly, and let rise until doubled in bulk. (When dough is nearly doubled, begin making Caramel Glaze.)
Caramel Glaze: Cook all ingredients but butter and vanilla over low heat until it starts to bubble. Add butter and return to boil. Remove from heat and stir in vanilla.
Drizzle caramel glaze* on bottom of greased casserole dish (I use two 9 x 13s with glaze drizzle covering about half of the bottom--one glaze recipe is good for 4-5 baking pans).
Back to the Rolls: Punch down dough and roll into long strip about 8” wide.
Spread softened butter over rolled out dough. Sprinkle evenly brown sugar-cinnamon mixture onto buttered dough.
Cut in half lengthwise (about 4” wide and very long) and roll up each section starting with cut edge (see photo--should be skinny and long roll). Cut into 1-1/2 to 2" rolls using thread. (Slide a length of thread under the roll and cross over ends, pulling tightly.) I cut the long roll in half, and then in half again to make sure I get the right number of rolls.
Dip roll in melted butter and place buttered-side up in the backing dish, on top of caramel about 1/2" apart.***
Let rise until nearly doubled and bake at 380 degrees until golden brown, about 15-20 minutes.
Invert pan. Top with warmed, leftover caramel glaze or cream cheese frosting.

Cook's Note: *Only make caramel glaze if you plan on eating the rolls warm. If you don't plan on eating the cinnamon rolls within a few hours, it is better NOT to put caramel glaze in the bottom of the pan as it tends to make the bottom of the rolls a little chewier. I usually store any leftover caramel glaze in a canning jar in the fridge for my next batch.

***Edit note Nov 2011: After step 6, you can dip the roll in melted butter and place buttered side up in the baking dish. I normally do this, but I just realized this step is missing.

Recipe: Coconut Cream Pie

2008-04-15T09:43:00.000-07:00

Helen Wride's Coconut Cream Pie

Ingredients:
7 1/2 Tablespoons cornstarch
1 2/3 cup sugar
1 teaspoon salt
5 cups milk
4 eggs, well beaten
2 teaspoons vanilla
1 cup lightly toasted coconut
Heavy whipping cream, whipped to soft peaks, then whip in sugar to taste

Directions:
Bake a pie shell according to your favorite recipe (or package instructions). Let cool.

For pie filling, combine cornstarch, sugar and salt in a bowl. Stir well and set aside. In a small bowl, beat the eggs and set aside. Add milk to a medium saucepan. When milk just comes to a boil, gradually whisk in the dry ingredients. Cook about 2 to 3 minutes, stirring constantly. Temper the eggs by whisking a little of the milk mixture into the eggs, then whisk the egg mixture into the remaining milk mixture in the saucepan and cook about 1 more minute, stirring constantly. Remove from heat and add vanilla. Stir well. Cool pudding mixture to room temperature then fold in coconut. Pour into pre-cooked pie shell and top with whipped cream. Chill. Makes enough filling for two 9-inch pies.

Cooks Note: If this recipe resembles Helen's Banana Cream Pie, that's because she uses the same vanilla pudding base. Helen always made her own pie filling (actually a thick vanilla pudding) but you can make vanilla pie filling from a box, stir in the coconut, and top with whipped cream. The great banana or coconut flavor comes from the bananas or coconut. Don't you agree, Helen made wonderful pies?

Recipe: Granny Corn

2008-03-28T09:47:00.000-07:00

Helen Wride's Granny Corn

Ingredients:
Large bowl popcorn
1 large box Jello (any flavor)
1 cup corn syrup
1 cup sugar

Directions:
1. Pop popcorn, remove old maids and set aside.
2. Bring jello, corn syrup and sugar to a rolling boil. Boil 1 minute. Quickly pour jello mixture over popcorn and stir. Lightly grease your hands with butter and form popcorn balls or serve sticky from the bowl.

Alana's Variation: You can use kool-aid packets in place of the jello for the option of additional flavors.

Recipe: Pizza Sauce

2008-03-24T09:48:00.000-07:00

Real Italian Pizza Sauce
by Alana

Great for pizza or just dipping breadsticks. If you don't have all of the spices and herbs, the start up cost for this will be between $10-$20, but you will be thrilled with the result. It is my favorite pizza sauce. When I learn how to can, I'm going to can a few dozen jars of this Italian nectar.

Ingredients:
29 oz can tomato sauce
6 oz can tomato paste
1 ½ t. minced onion
1 t. minced garlic
1 bay leaf
¾ t. sea salt (or ½ t. reg salt)
1 ½ t. oregano
½ t. fennel seed
½ t. marjoram
½ t. basil
¼ t. thyme
¼ t. rosemary

Simmer in crock pot for 2-3 hours. Remove bay leaf. (You can also simmer it on the stove for 1-2 hours on low.)

Number Of Servings: This can make at least two large pizzas.

Recipe: Sourdough

2008-03-22T18:23:00.000-07:00

I've been baking a lot of bread lately, and then I got the hankering for some sourdough. I made my own Sourdough starter with help from this web site (and I gave it a little boost with some baking yeast, don't tell anyone). If anyone wants a cup of my sourdough starter to grow their own, just let me know. I'm happy to share. Now I have two sourdough recipes to share with you.

Sourdough Pancakes

Ingredients:
1 c. sourdough starter
1 c. water
• • •
1-1/2 c. flour (I used half whole wheat, which has more wild yeasts in it)
1 egg, slightly beaten
2 T. sugar
1 T. melted butter
3/4 t. salt
1/2 t. baking soda (generous)
milk to reach desired consistency (1/4 c. more or less)

Directions:
1. The night before you want to make pancakes, remove 1 c. of starter and mix with 1 c. warm water and 1-1/2 c. flour. This is a great way to use up the starter that gets discarded while you're growing your starter.
2. In the morning, mix in egg, sugar, butter, salt, and baking soda. Add milk slowly until you reach desired consistency.
3. Fry on hot griddle. Devour with butter (and apricot syrup).

Alana's Sourdough French Loaf

Ingredients:
1-1/2 c. warm water
1/2 T. yeast*
1 T. honey
1/2 c. sourdough starter
1 c. whole wheat flour
1 t. salt
2 T. gluten flour
2-1/2 c.+ bread flour
corn meal

Directions:
1. Mix warm water, yeast*, honey and starter in a bowl.
*you can omit yeast if you have 5-10 hours to let it rise--like overnight in the fridge.
2. Add whole wheat flour, salt and gluten flour.
3. Add bread flour to reach doughy consistency (amount depends on how thick your starter is).
4. Knead and form into a ball. Place in greased bowl in warm area and let rise 1 hour or until doubled in bulk.
5. Punch down and knead again. Let rise again until doubled in bulk.
6. Punch down and form into long loaf, pinching seams together and place on greased baking sheet sprinkled with corn meal. Let rise. Cut slits across top. Place pan of water on bottom rack in oven. Place loaf in oven. Preheat to 375 degrees (while loaf is in oven) and bake 20 minutes.

Recipe: Vanishing Wheat-Oatmeal Cookies

2008-03-21T11:14:00.000-07:00

These cookies are probably healthy enough to eat for breakfast--I can't imagine that they have any more sugar than a bowl of kids' sugar cereal. And I fib not when I tell you that I cannot even taste the whole wheat--they literally taste just like regular yummy oatmeal cookies.

Vanishing Wheat-Oatmeal Cookies

Ingredients:
1 c. butter, softened
1 c. brown sugar
1/2 c. granulated sugar
2 eggs
1-1/2 t. vanilla extract
3/4 c. whole wheat flour
3/4 c. + all-purpose flour
1 t. baking soda
1/2 t. cinnamon
a few dashes nutmeg
1/2 t. salt
3 c. old-fashioned rolled oats
1/2 to 1 c. raisins, chocolate chips, etc

Directions:
Blend butter and sugars until creamy. Add eggs one at a time, beating well. Add vanilla. Add flour, baking soda, cinnamon and salt. Mix well. Stir in oats and raisins or chips. Drop by tablespoon onto greased cookie sheet. Bake at 350 degrees for 8-10 minutes, until just golden.

Note: Cookies should not be flat. If the cookies turn out flat, mix in more all-purpose flour, 1/4 c. at a time. Also, I substituted 3/4 c. of the rolled oats with 3/4 c. rolled 5-grain cereal for a healthy variation. This recipe is adapted from one my mother received from Julane Wells in Montana (I added whole wheat and nutmeg).

Recipe: Banana Cream Pie

2008-02-02T09:44:00.000-08:00

Helen Wride's Banana Cream Pie

Ingredients:
7 1/2 Tablespoons cornstarch
1 2/3 cup sugar
1 teaspoon salt
5 cups milk
4 eggs, well beaten
2 teaspoons vanilla
about 6 bananas, cut up
Heavy whipping cream, whipped to soft peaks, then whip in sugar to taste

Directions:
Bake a pie shell according to your favorite recipe (or package instructions). Let cool.

For pie filling, combine cornstarch, sugar and salt in a bowl. Stir well and set aside. In a small bowl, beat the eggs and set aside. Add milk to a medium saucepan. When milk just comes to a boil, gradually whisk in the dry ingredients. Cook about 2 to 3 minutes, stirring constantly. Temper the eggs by whisking a little of the milk mixture into the eggs, then whisk the egg mixture into the remaining milk mixture in the saucepan and cook about 1 more minute stirring constantly. Remove from heat and add vanilla. Stir well. Cool pudding mixture to room temperature then fold in bananas. Pour into pre-cooked pie shell and top with whipped cream. Chill. Makes enough filling for two 9-inch pies.

Cooks Note: Helen always made her own pie filling (actually a thick vanilla pudding) but you can make vanilla pudding from a box, stir in the bananas, and top with whipped cream. When she taught me how to make her banana cream pie, I was surprised to learn that she uses vanilla pudding (no banana flavoring). The great banana taste comes from the bananas themselves. Makes a wonderful pie.

Recipe: Daisy Coffee Cake

2007-11-30T09:45:00.000-08:00

Helen Wride's Apricot Daisy Coffee Cake (Stollen)

Ingredients:
1 package yeast (1 tablespoon)
1/4 cup warm water
1/2 cup milk, scalded
1/4 cup butter
2 tablespoons sugar
1 teaspoon salt
3 to 3 1/2 cups flour, sifted
2 eggs, beaten

Jam Topping:
apricot jam
1 cup powdered sugar
1 1/2 tablespoons milk
1/4 teaspoon vanilla

Directions:
Combine yeast and water. Let proof. In a large bowl, combine milk, butter, sugar and salt; cool to lukewarm. Add 1 cup flour and beat well. Stir in yeast mixture and eggs. Add enough flour to make a moderately stiff dough. Turn onto floured counter top and knead until satiny (8 to 10 minutes) or use dough hook in bosh 3 minutes. Transfer to a well-oiled bowl. Cover with a pizza pan or plastic and let rise until double. Punch down and let rest 10 minutes.

To form the daisy, roll dough into a 14-inch circle. Transfer the circle to a greased cookie sheet. Place a glass in the center, top down. Cut circle into 4 sections just to the glass. Cut each section into 5 strips. Criscross 2 strips together and pinch to seal ends. Remove glass and coil one criscross strip in the center where the glass was. Continue to make criscross strips, pinch to seal the ends and arrange loosely around the center coil. When it is done it looks like a bouquet of daisys. Let the daisy rise some, then bake at 350°F for 25 minutes, until golden.

While still warm, spread jam in center of each daisy. Drizzle with confectioner's icing made from powdered sugar, milk and vanilla.

Cooks note: This sounds complicated, and it does take a little creativity, but it tastes delicious. Helen brought this recipe with her to Ohio and made it for our family during one of her visits. We loved it!

Just make sure the criscross strips are coiled around the center coil. I think that is how it looks, a center coil and other coils around the center one. Then when you spread the apricot jam it goes on each little coil.

Recipe: Best Rolls Ever!

2007-11-16T09:38:00.000-08:00

This recipe is treasured by my family. My mother's great friend, Linda Zuro, was known as one of the best bakers in my LDS Church ward growing up. We all wanted her to make our deserts and rolls for open houses, farewells, weddings, etc. She didn't use recipes to bake--it was all in her head--she was so gifted. She could tell by the consistency of the dough if it was right. My mom watched her make rolls during Homemaking and, being a home economist, my talented mother created this similar recipe--which is why I'm calling them Rose's Rolls. Linda passed away in a tragic car accident in the Spring of 2006, so we are all so glad to have this momento of her fantastic baking. Without further ado....

Rose's Rolls

Ingredients:
2 c. water
2 T. active dry yeast (or 2 pkgs)
1/2 c. sugar
3 c. flour
1 egg
1/4 c. vegetable oil
2 t. salt
2 c. flour

Directions:
1. In a large bowl combine water and yeast. Let proof 2 minutes.
2. Add sugar, 3 c. flour, egg and oil. Stir with spoon until well mixed.
3. Add salt, stir.
4. Add 2 c. flour. Stir as much as you can and then begin kneading it by hand.
5. Once most of flour is incorporated, transfer dough to counter and knead until fairly smooth (only 1-2 minutes, dough should be tender).
6. Clean the bowl, spray it with Pam, and put dough in bowl. Turn once to coat dough.
7. Cover and let rise for 30 minutes to 1 hour.
8. Punch down and split dough into halves. Roll halves into rectangle (6” x 20” or till about 1/2 inch thick). Ready to make dinner rolls. Bake for 11 minutes at 380-400 degrees.

Recipe: Waldorf Astoria Red Velvet Cake

2007-11-16T09:37:00.000-08:00

Waldorf Astoria Red Velvet Cake
Recipe from my Grandmother, Helen Wride

Ingredients:
1/2 cup shortening
1 1/2 cup granulated sugar
2 eggs
2 tablespoons cocoa powder
2 ounce bottle red food color
1/4 teaspoon salt
2 1/2 cups sifted cake flour
1 tablespoon vinegar
1 teaspoon vanilla
1 cup buttermilk
1 1/2 teaspoons baking soda

Directions:
Cream shortening, sugar and eggs. Combine cocoa and food coloring and add to the creamed mixture. Add the salt and vanilla. Add buttermilk alternately with the flour. Mix the vinegar and soda together and fold gently into batter. Do not beat! Spread evenly in 9 x 13 inch prepared baking pan, or 3 9-inch layer pans or two 10-inch square pans. Bake at 350°F for 35 – 40 minutes (9 x 13 inch pan) or 25 – 30 minutes for layers.

Recipe: Butter Rich Frosting

2007-11-16T09:36:00.000-08:00

Butter Rich Frosting for Velvet Cake
We got this recipe from my Grandmother, Helen Wride (a fantastic cook)

Ingredients:
5 tablespoons cake flour
1 cup milk
1 cup granulated sugar
1 3/4 cubes butter, softened
1 teaspoon pure vanilla extract

Directions:
Whisk flour and milk in a saucepan until no lumps remain. Heat over medium heat until thick (like paste) Spread on a plate to cool. In another bowl, cream butter, vanilla and sugar until light and fluffy. Add the cooled mixture and beat well.

Cook’s note: It is rumored that a man visited the Waldorf Astoria Hotel Dining Room in New York and while there he ordered a piece of Red Velvet Cake. He enjoyed the cake so much that when he was finished, he asked for the recipe. Later he received a bill in the mail for $1000 for the recipe. After paying the bill, he published the recipe for all to use. Don’t know if it’s true, but it’s a great story.

Recipe: Cake Mix Cookies

2007-11-16T09:33:00.001-08:00

I got this fabulous recipe from my friend Gillian. They are tasty, for sure!

Cake Mix Cookies
Recipe #1
1 pkg. cake mix (any)
1/4 c water
1 egg
1/2 c oil
1/4 c flour
Add-ins of your choice

Mix ingredients and bake at 350º for 8-10 minutes

Good ones: butter cake mix with toffee bits, chocolate cake mix with toffee bits, carrot cake mix with nuts and frosting, lemon cake mix, confetti cake mix, chocolate cake mix with chocolate chips or peanut butter chips, etc.

Recipe: Stacked Enchiladas

2007-11-16T09:30:00.000-08:00

This is a modified version of the stacked enchiladas I enjoy practically every time we go to visit Heath's parents in New Mexico.

Stacked Enchiladas
by Alana Lee

1 lb ground beef, browned and drained
½ onion, chopped
2 (15 oz.) cans tomato sauce
1 (4 oz.) can diced green chilis
1/8 tsp cumin
2-3 T chili powder, or to taste
salt and pepper, to taste
corn tortillas
fixins’: shredded cheese, lettuce, tomatoes, chopped onions, salsa, sour cream, guacamole

Brown beef and drain. Add onions, tomato sauce, green chilis, and spices. Bring to boil. Simmer 20 minutes.

To serve: dip one corn tortilla in meat sauce for a few seconds, place it on your plate, and spoon meat sauce on top of tortilla. Layer tortillas and meat sauce as desired. Top with cheese, lettuce, tomatoes, onions, salsa, sour cream, and guacamole (as desired).

The First Recipe Sneak Peak!

2007-11-15T21:49:00.000-08:00

I will be posting recipes from the Wride's Guide to Good Home Cookin' every so often on this blog. It will give you a sneak peak of what sort of treasures to expect in the cookbook and yearly editions. If you have any special requests, click on "comments" below and leave me a message!

I concocted this recipe a few weeks ago because I wanted to get more barley in my diet. It is a great soup for the cold winter evenings that will be settling in soon. Bon apetit! Or as they say in Dutch, "eet smaakelijk" (pronounced "Ate smock-a-lick").

Hearty Beef & Barley Stew
by Alana Lee

1 lb ground beef, browned and drained
1-2 cups carrots, sliced
1-2 cups celery, sliced
½ med. onion, chopped
1 cup barley
4 cups water
4-5 beef bullion cubes, to taste
salt and pepper, to taste

Brown beef and drain. Add beef, carrots, celery, onion, and water to pot. Bring to boil. Add 4 bullion cubes, allow to dissolve, and sample (add more if necessary). Add barley and simmer one hour until barley reaches desired texture. Serve with bread and butter.