JoAnne's Simple Bread

I do not take any credit for this very yummy bread.

Prepare:
5 Cups Warm Water (microwave for 3 1/2 minutes)

Mix in glass 2 cup measuring cup:
1/2 cup of prepared water
3 Tbs yeast

1 Tbs powdered barley malt or another sweetener of your choice (honey)

Let sit for a few minutes.

In Mixer add:
The rest of the warm water
2 Tbs Salt

2/3 Cup oil

5 cups Wheat Flour

Beat until just mixed Add Yeast mixture and beat. Let sit 20-30 minutes. To allow the dough to sponge (let the yeast grow).

Add 5 more cups Wheat Flour (if using spelt, add 2-3 more cups)

(Watch for elevation, making too sticky or too thick.)

Mix 10 minutes.

Side Note: may need more or less flour.  If the dough is too stiff, drizzle a little warm water and beat in.  If the dough is too soft, add more wheat flour.

Let dough sit in the mixer while you grease the loaf pans.

Divide into greased loaf pans (Mom uses  5 (8.5 x 4.5 x 2.5) Pyrex Loaf Pans) May season loaves as desired (she uses a brush and with melted butter, butters the top)

Heat oven to 400 degrees while loaves are rising to double in size. (should be to the top of pan)

Bake 10 minutes.

Reduce oven heat to 350 degrees and bake for approximately 15 minutes. Watch for bread to be done, this time can fluctuate

Pull out of the oven, turn out of loaf pan onto rack or cloth to cool.  Cover with a cloth or just plain devour!

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Can be used for Cinnamon rolls, or dinner rolls

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Easy Yam/Sweet Potatoes

There are many ways of cooking yam/sweet potatoes.

The easiest way is to clean up the potatoes and wrap in tin foil. Cook 400 degrees for 20 minutes.


Other yummy recipes that I have found, I will add them here:

Sweet Potato, Bacon, and Apple Hash

Mashed Potatoes

6-8 cups of Potatoes, diced (I prefer the skins on)
1 onion, diced
2 tbs fresh rosemary, off the stems
Veggie Broth
Water

In a large pan or crockpot, fill with potatoes, onion, and rosemary. Add enough broth and water to just not quite cover the potatoes and onion.

Cook on medium-high heat, covered for about 20 minutes, until potatoes are easy to spear with a fork.

Drain liquid. Can save for gravy, or to add liquid as you mash potatoes.

Add
1/2 - 1 cup of milk
1/2 - 1 cup of drained liquid
1/2 cup Butter

Mash with either masher or blender to desired consistency.

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Lemon Mustard Carrots

1 lb Baby Carrots, cut lengthwise in half
1 tbs Dijon Mustard
1/4 cup Lemon Juice
1 tbs Lemon Grass
1 tsp Soy Sauce

Mix the above together and marinate Carrots for a couple of hours before cooking.

1 cup Parsley
1 Cup Broth
1/4 cup Olive Oil

Mix the three above with the carrots and cook on medium-high heat for about 20 minutes in a saute pan.

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Green Beans

1 pkg of uncooked bacon sliced into small pieces.
1 cup sliced onion
2 garlic cloves minced
1 lb fresh green beans stem removed
1 cup chicken broth
salt and pepper to taste

Turn Instapot onto saute function. Add uncooked bacon. Cook for 3-4 minutes until bacon crisps.

Add onion and garlic. Cook for 1-2 minutes until fragrant.

Add chicken broth and deglaze the pot with a spatula. Scrape the bottom that you thought was burnt, but really isn't. Scrape up all the bits of cooked bacon in the pot.

Add green beans salt and pepper to taste. Stir.

Cook for 15 minutes on Manual, High-pressure cooking.  Quick release when finished.

Recipe adapted from:
https://www.staysnatched.com/wprm_print/10334

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Homemade Stuffing

First off take about 3 pounds of bread diced into 1" squares.  Spread onto cookie sheets. Bake at 200 degrees for about 40 minutes.  Leave them on the counter to cool and continue to dry out. Can also dry out by leaving out overnight.

1 cup Butter/Lard
2 large Onion, diced (about 5 cups)
8 stalks Celery, thinly sliced
4 cloves Garlic, minced
1 cup freshly chopped Parsley
2 tbs freshly chopped Sage, minced
2 tbs fresh Thyme Leaves, minced
1 tbs freshly chopped Rosemary
Kosher Salt
Freshly ground Black Pepper
8 cups vegetable broth
4 large Eggs, beaten
Salt and Pepper

Preheat oven to 350 degrees.

In a large skillet over medium heat, melt butter/lard. Add onion and celery and cook until soft and fragrant, about 8 minutes.

Stir in garlic, parsley, sage, thyme, and rosemary and cook until fragrant, about 1 minute. Season with salt and pepper.

Place bread into a large bowl and add skillet mixture. Toss to combine. Whisk together chicken broth and beaten eggs and pour bread mixture. Season generously with salt and pepper and toss until completely coated.

Transfer mixture to two greased baking dishes and cover with foil. Bake until cooked through, about 1 hour. Remove foil and cook until bread is golden, 15 to 20 minutes more.

This recipe was adapted from the following recipe:
https://www.delish.com/cooking/recipe-ideas/a55387/classic-homemade-turkey-stuffing-recipe/

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Cranberry Sauce

1/2 cup Orange Juice (I like the juice with pulp)
1/2 cup Water
1/4 tsp ground Cinnamon
1/8 tsp Kosher Salt
8 oz bag of cranberries

Combine above in a medium saucepan. Bring up to a simmer over medium heat and cook about 15 minutes. Let cool completely before serving.

This recipe was adapted from the below link. I took out the sugar.
https://www.foodnetwork.com/recipes/bobby-deen/homemade-cranberry-sauce-recipe-2200749

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