Tuesday, July 16, 2013
Recipe: Helen Wride's "Long Johns" Maple Bars
Dough Ingredients:
1/2 c. butter
1/2 c. sugar
3 eggs, beaten
1 t. salt
2 packages yeast
2 c. warm water
7-8 c. sifted flour
Directions:
Cream butter and sugar. Add eggs and salt. Sprinkle yeast over warm water. When dissolved add to sugar mixture and knead in flour to make a soft dough. Let rise until doubled. Roll 1/4-inch thick. Cut for bars or doughnuts, let rise approximately one hour. Fry in fat 370 degrees. Drain.
Maple Frosting for Long Johns
Frosting Ingredients:
1/4 c. butter
1/2 c. brown sugar
1/4 t. maple flavoring (or mapleine)
1 c. sifted powdered sugar
Also can use powdered sugar frosting flavored with mapleine.
Cook's note: You may want to half the recipe if you're not planning on feeding a whole Wride Tribe.
Tuesday, November 15, 2011
Wride's Guide Cookbook--FREE Download
Please meet my family's favorite cookbook:
the Wride's Guide to Good Home Cookin'.
The 2006 edition was a success, with tasty treats, amazing mains, and delicious desserts. Now with the 2008 insert, it contains over 200 mouth-watering recipes!
- 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" binder works well). A 3-ring binder also makes it a snap to add more of your own family's favorite recipes.
Click here to download the FREE cookbook files to print your own copy.
Throwback to how young I was in 2008. |
Friday, July 16, 2010
Print Your Own Wride's Guide Cookbook
Thanks to Google Drive, I'm including links to the cookbook files so that you can print your very own copy of Wride's Guide to Good Home Cookin'!
Materials:
Besides a printer, you'll need:
a 2" binder with clear sleeve for cover
80-120 lbs. cardstock for cover and dividers
20 lbs. printer paper
3-hole punch
Optional: 70 sheet protectors (for both dividers and interior recipe pages). The dividers print file includes DIY tabs, so you can choose to attach matching tabs to the dividers for a papercrafty-look (see images at end of post), OR slip divider pages into sheet protectors. *I highly recommend that all the recipe pages are put in sheet protectors, unless you're an immaculate cook without elvish helpers.
Easy access to all cookbook files:
Wride's Guide to Good Home Cookin': all files in a Google Drive folder
All the pieces-parts of the cookbook:
Exterior: Cookbook Cover (full color, print on cardstock)
Interior: Cookbook Dividers (full color, print on cardstock, single-sided)
Interior: Original 2006 Recipes (b/w, print on regular printer paper, double-sided)
Interior: Additional 2008 Recipes (b/w, print on regular printer paper, double-sided)
Please enjoy this recipe collection worth hoarding, but also worth sharing. 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 the files/images or sell any cookbooks created with these files. Thanks for being honest.
Thursday, February 25, 2010
Better-Than-Tollhouse Chocolate Chip Cookies
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
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.
Saturday, August 1, 2009
Strawberry Cucumber Limonade
Sunday, June 7, 2009
Recipe: Lala's Limonade #2
- Pour sugar and water into pitcher.
- Pour 2 T. of lime juice into a glass measuring cup. Now add lemon juice until lime-lemon mixture equals 3/4 cup. Add to sugar water.
- Add a dash or two of salt.
- Whisk well until sugar is dissolved.
Recipe: Chicken Enchilada Soup #1
Saturday, April 18, 2009
Recipe: Grandma's Tomato Soup
Recipe: LaLa's Limonade#1
Friday, February 20, 2009
Recipe: Vita-Mix Bread Doubled in a KitchenAid
My dad was the Director of Marketing for Vita-Mix after years of making countless loaves of bread as a pitchman at fairs and other conventions. He's baked more bread than I can count. I love the taste of Vita-Mix bread, so I set out to create a recipe with a similar taste and texture that can be made in a KitchenAid or other stand mixer.
I
love this bread recipe, especially if I just want white bread. I
usually substitute about 2/3 of the bread flour with whole wheat for a
healthy version. (See Cook's Note.)
Vita-Mix Bread Doubled in a KitchenAid
by Alana Lee
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; set aside.
2. Place yeast and water in kitchen aid bowl. Proof 2-5 minutes. Once yeast mixture gets bubbly, add oil.
3. 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 forms a ball around dough hook and cleans the sides of the mixing bowl (the very bottom of the dough should still stick to bottom of bowl).
4. Shape dough into two equal loaves and place in greased bread pans. Cover with greased plastic wrap. Allow dough to rise in a warm place (like on a heating pad or warm oven) until the sides of the dough come to the top of the pan, about 20-30 minutes. The dough should nearly double in size.
5. Bake for 35-40 minutes. The top of the loaf should be a medium golden brown. If you knock on the top of the loaf once removed from the pan, it should sound more hollow than dense.
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. For whole wheat, I use about 4 cups of whole wheat flour and 1-2 cups of bread flour. The ratio can be adapted according to your preferences.
Loaves in pan and ready for 2nd rise. |
Tiny Clarification
Here is the original recipe, which is owned by Vita-Mix and appeared in the 1993 cookbook The Versatile Vita-Mix.
As
you can see, my recipe is my own and is therefore not owned by Vita-Mix or their historical owners. Vita-Mix bread dough includes egg and is much more moist so that it can be easily flattened and pressed into a
bread pan using a spatula, which gives it a slightly different texture than my recipe. This "doubled for a KitchenAid" recipe kneads well with a dough hook and has a better moisture content to knead by hand to form loaves for bread pans.
Recipe: Farmer's Whole Wheat 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.
*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.