Ingredients:
2 cups warm water (110 degrees)
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
Directions:
1 In a large bowl, dissolve the sugar in warm water; add yeast. Allow to proof until yeast resembles a creamy foam.

2 Mix salt and oil into the yeast. Work in 5 to 6 cups flour. Knead dough on a lightly floured level surface until smooth. Place in a well oiled bowl, and turn dough to coat the entire surface. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.

3 Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9 x 5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

4 Bake at 350 degrees F for 30 minutes.

Immediately brush tops with melted butter or olive oil (and spices) if desired.

Makes 2 loaves

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Church Cinnamon Rolls

(from The Homestyle Amish Kitchen Cookbook)

3/4 cup sugar

1/3 cup butter, warmed

1 can evaporated milk, warmed

3 T. active dry yeast

3 eggs

4 cups flour (plus more as needed)

1 T. salt

3/4 cup butter, softened

2-3 cups sugar

cinnamon

raisins and nuts, if desired

Put the 3/4 cup sugar, 1/3 cup butter, evaporated milk, and yeast in a large stand mixer and let stand for 5 minutes. Then turn on mixer and mix these ingredients together.  Add the eggs and, while mixing, slowly add the 4 cups flour and the salt.  Continue adding flour until dough leaves the sides of the bowl.  Continue kneading for 10 minutes and then place in a large, oiled bowl, cover with a towel, and let rise until doubled.

On a floured surface, roll out dough and spread with 3/4 cup butter, 2-3 cups sugar, and lots of cinnamon.  You can also spread on nuts or raisins.

Roll dough into a log and cut into 2 dozen rolls.  Place cut side up on 2 greased jelly roll pans, cover with a towel, and let rise again.

Bake in a preheated 350° degree oven for 25 minutes.

Sugar Glaze

1 ½ cups powdered sugar

2-3 T. water

Mix together until well blended and to desired consistency. Drizzle over cooled cinnamon rolls.

Enjoy!

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3/4 cup flour

1 T. cornmeal

1 T. sugar

2 tsp. baking powder

1/2 tsp. salt

1/2 tsp. pepper

1/2 cup cold milk

2 1/2 cups onions, finely diced

In a large mixing bowl, whisk together the flour, cornmeal, sugar, baking powder, salt, and pepper.  Stir in the milk to make a thick batter, stirring out lumps.  Add the onion and mix well again.

Heat oil in a deep-fat fryer or deep-sided frying pan.  Drop batter by heaping teaspoonfuls into the hot oil.  Fry for a couple of minutes until golden brown on bottom side; turn and fry the other side until golden.  Remove with a slotted spoon and serve immediately.

From “The Homestyle Amish Kitchen Cookbook” by Georgia Varozza.

The post Free Recipe Friday! appeared first on AmishReader.com.

Thanks to The Homestyle Amish Kitchen Cookbook for another great recipe. Happy Eating!

Shipwreck Stew

1 1/2 lb. hamburger, browned and drained
1 large onion, diced
1 quart potatoes, cooked and diced
1 pint carrots, cooked and diced
8 oz. egg noodles, cooked
1 pint peas
1 can cream of chicken soup
1 can cream of celery soup
1 can cream of mushroom soup
Velveeta cheese slices

Layer in the order given (except the Velveeta) in a casserole dish and bake at 350 degrees for 1 hour. Slice Velveeta cheese as thin as you can and lay over the top of the casserole. Return to the oven to continue baking until the cheese is melted and bubbly.

The post Free Recipe Friday! appeared first on AmishReader.com.

Peanut Butter Granola

1 ¼ cups honey
2/3 cup oil
1 cup peanut butter
1 T. salt
1 T. cinnamon
½ cup water
10 cups rolled oats
1 cup raw peanuts or other nuts, chopped
1 cup wheat germ
1 cup cornmeal
1 cup coconut
2 cups raisins

Combine the honey, oil, peanut butter, salt, cinnamon, and water in a saucepan and stir over low heat until peanut butter melts.

In a large bowl, combine the rolled oats, peanuts or other nuts, wheat germ, cornmeal, and coconut. Then add the peanut butter mixture and mix well.

Spread granola out in 2 large shallow greased pans and bake about 30 minutes at 325 degrees, stirring often to prevent overbrowning, until crunchy and golden brown. When cool, add raisins.

Store in airtight container.

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