Honey Whole Wheat Sandwich Bread

Makes 1 loaf sandwich bread

In kitchenaid bowl mix together:

2 tablespoons + 2 teaspoons raw honey
1 1/2 cup hot water (hot to touch but not scalding)
3/4 tablespoon Red Star Yeast

Let bubble in bowl for 10 minutes until foamy

Add:

2 tablespoons + 2 teaspoons canola or coconut oil
2 1/2 - 3 cups whole wheat flour (can do mix of whole wheat and white, I usually do a 60:40 of whole wheat to white)
1 1/4 teaspoons salt
3/4 tablespoon vital wheat gluten flour (found in baking isle near specialty flours)

Turn kitchenaid on level 4-6 and knead for 5 minutes. Will look like wet muffin mix.

Add:

1 - 1 1/2 cups bread flour (enough to clean the sides of bowl)

Knead for 3 more minutes. While kneading, set oven to warm.

Pat the top of dough with a little oil, cover and let raise for 30 minutes. I turn the oven off and put the bowl in the oven.

Take out of bowl and put in loaf pan. Let raise until 1 1/2 - 2 inches above the lid of pan (about 20-30 more minutes.) Once risen, take out of oven, preheat oven to 330, and then bake for 40 minutes. Check at 30 minute mark. It usually only takes 30-32 minutes here in Houston but could be longer at higher altitude. Turn out of loaf pan, let cool completely before covering. I store it in a ziplock or bread bag on the countertop.

Great-Grandma Jones's Carrot Pudding

1 c. grated potatoes (add 1 tsp. soda and stir)
1 c. grated carrots
1 tsp. baking powder
1 c. flour
1/3 tsp. nutmeg
1/2 tsp. salt
1 c. sugar
1 c. raisins
1/2 tsp. ground  allspice
1 tbsp. shortening
1/4 tsp. ground cloves
1 tsp. cinnamon

After adding soda to potatoes, add remaining ingredients.

Fill mold 2/3 full or a quart jar 1/2  full and steam 4 hours..  (Cover jar with lid loosely or mold w/foil tight.)

Lemon sauce:

1/2 c. sugar
1 tbsp. cornstarch
1 dash salt
1 c. boiling water
2 tbsp. butter
1 1/2 tbsp. lemon juice.

Mix first 4 ingredients.  Gradually stir in water.  Cook over low heat, stirring constantly, till thick and clear.  Blend in butter and lemon juice. Makes 1 1/3 cups.

Chocolate Pudding Cake

This is Matt's favorite cake. We eat it every year for his birthday.

Chocolate Pudding Cake
Makes 9x13 cake

Crust
1 cup flour
2 tablespoons sugar
1/2 cup butter

Cheesecake layer
1/2 tub large cool whip
2/3 cup powdered sugar
8 oz softened cream cheese

Pudding Layer
2 1/2 cups milk
1 small package chocolate instant pudding
1 small package vanilla instant pudding

Top Layer
1/2 tub large cool whip
chocolate shavings

Preheat oven to 325. Cut butter into sugar and flour, press into 9x13 pan. Bake for 15 minutes, cool completely. Mix together cheesecake layer in separate bowl. Spread cheesecake layer over cooled crust. Mix together pudding layer. Pour over cheesecake layer and refrigerate for an hour. Spread other half tub of cool whip over the pudding layer, sprinkle chocolate shavings on top.

Grandma's Cobbler

There is nothing better than a big bowl of boysenberry cobbler with a scoop of vanilla ice-cream!

Grandma's Cobbler
Makes 9x9 baking dish
double recipe to fit 9x13

Fruit
1 1/2 tablespoons cornstarch
4 cups fruit
1 tablespoon butter
Sugar to taste

Topping
1 cup flour
1 1/2 teaspoon baking powder
1 tablespoon sugar
1/4 teaspoon salt
1/4 cup butter
1/4 cup milk
1 slightly beaten egg

Preheat oven to 425. In saucepan, mix cornstarch, fruit, butter, and sugar to taste. Grandma says she never puts sugar in because their berries are so sweet, but if using tart fruit, add a tablespoon or so. Cook until bubbly. Pour fruit mixture into 9x9 baking dish. In bowl, mix flour, baking powder, sugar and salt. Use pastry cutter and add butter till coarse. Mix in milk and egg, stirring to moisten. Drop by spoonful over hot fruit. Sprinkle with sugar. Bake at 425 till golden brown. Eat with vanilla ice-cream.

Wassail or Hot Cider Punch

This is Grandma's recipe and is perfect for chilly fall nights or Christmas morning.

Wassail

2 cups apple juice
1/2 cup sugar
3 whole cloves
2 cinnamon sticks
1 cup lemonade
1/3 cup brown sugar
1/8 teaspoon salt
3 whole allspice
4 cups orange juice

Put all ingredients except orange juice and lemonade in the pan and simmer for 5 minutes. Add orange juice and lemonade, heat again. Serve hot.

Frosted Sugar Cookies

These McLean sugar cookies are a holiday tradition. Use with different cookie cutters for different times of the year. I always make these on Christmas and Halloween.

McLean Sugar Cookies
Makes 2 dozen

3/4 cup shortening
3/4 cup sugar
4 tsp milk
1 1/2 teaspoon baking powder
1/2 teaspoon vanilla
1 egg
2 cups flour
1/4 teaspoon salt

Thoroughly cream shortening, sugar, and vanilla. Add egg, beat till light and fluffy. Stir in milk. Combine flour, baking powder and salt; blend into creamed mixture. Divide dough in half. Chill 1 hour. On lightly floured surface, roll to 1/8 inch thick. Cut desired shapes with cutters. Bake on greased cookie sheet at 375 for 8 to 10 minutes. The edges will be slightly golden. Cool slightly, then remove from pan. Cool on rack and frost.


McLean Vanilla Frosting
this frosting is perfect for cookies, cakes or graham cracker sandwiches


2 sticks softened butter
3-4 cups powdered sugar
1/4 teaspoon salt
1 tablespoon vanilla
Up to 4 tablespoons of milk

Beat the butter, add 3 cups of powdered sugar and salt. Add vanilla and 2 tablespoons milk. Add more powdered sugar or milk till you reach desired consistency.

Hot Fudge Sauce

This is Grandma's recipe for fudge sauce. So yummy over ice cream pie or just with a spoon. No judgement here.

Williams Fudge Sauce

1 cup evaporated milk
6 oz chocolate chips
1/4 tsp salt
1 cup marshmallows
1 teaspoon vanilla

Melt chocolate chips with milk and salt. Take off heat and stir in vanilla and marshmallows. Stir until smooth.