Orange Cranberry Bread

The other night mom gave me some orange pulp left over from juicing some yummy orange juice. I came up with this recipe, it is really yummy. I will give regular ingredients and healthier substitutions.

3 Eggs (3 tbsp. Milled Flax mixed with 3 tbsp. water)
1 cup oil (1 cup natural no sugar added applesauce)
2 cups Sugar (I think that it would be good with less sugar, or to use a sweetener such as splenda. Note that when using a sweetener the bread will not brown the same)
3 cups Orange pulp (the pulp from moms juicer was fairly dry so I did 2 cups pulp mixed with 1 cup water)
1 tsp. vanilla
3 cups whole wheat flour
1 tsp. salt
1 tsp. Baking soda
1/4 tsp. Baking powder
1/2 tsp. ground cloves
1 tsp. cinnamon
1 cup cranberries ( used dried, but fresh would be much better)

Beat eggs, oil and sugar until light and fluffy. Add orange pulp and vanilla. Stir in remaining ingredients except cranberries. When mixed well fold in cranberries. Pour into 2 greased and floured loaf pans. Bake @ 350* for 1 hour.

Janae's Pumpkin Butter

3 1/2 Cups Fresh Pumpkin Puree

4 1/2 Cups White Sugar

1 tsp Cinnamon

1 tsp Ginger

1 tsp Nutmeg

1 tsp Cloves

1 Envelope unflavored Gelatin

* You can adjust the spices to your liking, if you like less ginger, more cinnamon etc... I just dump it in so I had to guess about what I did sorry..

In Saucepan combine all, mixing constantly. Bring to a boil, reduce heat and simmer 5 minutes. Spoon into hot jars to 1/4 inch from the top. Make sure to stir in the jar after a few minutes to release air bubbles. Put lid on and freeze in freezer or put in fridge. These cannot be stored in the cupboard due to some new restrictions on putting up pumpkin in cans now.

Pumpkin Chocolate Cookies

2 Spice Cake Mixes

1 Lg Can Pumpkin

1 pkg Almond Bark Shredded

Mix all ingredients in Bosch and drop onto greased cookie sheets. Bake at 350* for 20 minutes. Make sure to cool completely before stacking on plate or they will all stick together :)

Janae's Bread

Let set 5 min:

2 1/2 tsp Yeast

1/2 cup warm Almond Milk

2 T. Sugar

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Cook till shortening melts & let stand 5 minutes:

1 T. shortening

2 Cups Almond Milk

2 tsp. Salt

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1 Cup Orange Juice

1 envelope unflavored gelatin

1/4 cup warm water

1 cup ground flax

8 cups White flour

1/2 cup Sugar

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Mix.

Add rest of ingredients.

Knead for 10 minutes.

Raise one hour.

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Knead in:

1/2 cup Oat Bran

1/4 cup Wheat Bran

1/4 cup Cornmeal

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Knead one minute.

Put in 4 loaf pans, let raise one hour.

Cook at 350* for 30 minutes.

NOTE: IT IS HUMID HERE....You may need to adjust your wet/dry ingredients depending on your climate or the weather the day you make your bread. :~)

Apple Bars

1/2 cup Shortening
1/3 cup Brown Sugar
1 tsp Cinnamon
1 tsp. Ground Cloves
1/2 tsp. Nutmeg
1/2 tsp. Salt
1 envelope Unflavored Gelatin
1/4 cup warm water
2 Cups Flour
1 tsp. Baking Soda
1 Cup Apple Juice
1 cup Finely Chopped Apples
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Cream shortening & brown sugar together.
Add gelatin, water, salt and spices. Blend well.
Sift flour & soda together.
Add flour and juice alternately to mixture, mix well.
Stir in apples.
Smooth into greased Cookie sheet.
Bake at 400* for 12 minutes.

Strawberry Jelly and Syrup

Yesterday, I found that our grocery store has strawberries for $1 a pound. Great price, huh? Until you buy 8 lbs and learn that you only get that price on 4 of them, but don't notice til you get home that you paid 3.99 a pound for 4 lbs. Ha ha! Oh well. Overall it wasn't a bad price and it was cheaper than buying strawberry jelly in the store which is hard to find (I don't like jam). Today was a nice cool day. It is still only 83 degrees out. So I decided it was the best day for making some jelly.

Strawberry Jelly

What you need:
Steam Juicer or an 8 quart pot with a lid and a vegetable steamer (the kind that folds up on itself)
6-7 pint jars with lids and rings
mesh strainer
About 4 lbs strawberries (to make 3 3/4 cups juice)
4 1/2 cups sugar
1 pkg pectin (powdered, not liquid)

What you do:

Take the leaves off of and wash the strawberries.








Put them in the pot on top of the steamer. You will want to have a little water in bottom to start. (Probably enough that runs off from rising them.)
Cook the strawberries over low heat for about 1 hour.



Pour off the juice. (I got about 10 cups from 8 lbs of strawberries). It isn't as sweet as it smells.







Put the remaining strawberry mush in a strainer and let any remaining juice drain out. You can squish them some with a potato masher or fork to help.




Put 3 3/4 cups of juice in a saucepan and 4 1/2 cups of sugar in a bowl. Make sure the measurements are accurate. It won't set up right otherwise.






Boil some water in a small pan and take off heat, then add the lids and rings and keep them in the hot water until you are ready to use them.





Add the pectin to the juice and bring it to a full-rolling boil, stirring constantly. You can add 1/2 tsp butter to keep it from foaming so much. Add the sugar quickly and continue stirring, bring it back to a full-rolling boil and boil for exactly 1 minute. (Sorry, no pictures for this part, because you don't have time. You have to stay with it.)

Quickly pour or ladle it into six pint jars (I had enough for 6 1/2 pints). I used a soup ladle and a funnel. Wipe off the threads and rim of the jars and put a lid and ring on each. Screw them on tight and turn the jar upside down, to seal it. Be very careful, they are HOT! Leave them upside down until the lid has sealed. Probably about 30 minutes. As long as it takes to clean up the huge mess you probably just made. :)



Strawberry Syrup

What you need:
2 cups strawberry juice
2 cups sugar
1 cup light corn syrup

What you do:
basically the same as the jelly.
Bring juice to a full-rolling boil, stirring constantly. Stir in the corn syrup and sugar quickly, continue stirring. Return to a full-rolling boil and boil for about 5 minutes. Pour in the jar and put on a lid and ring. Screw on tight and turn it upside down. I got one quart jar with this recipe.

Janae's Chocolate Milk Shake

1 1/2 cups Reconstituted Powdered Milk
2 Scoops Cool Whip
1/2 cup Cold Water
4 Handfuls Ice Cubes
10 T. Hot Cocoa Mix w/ Marshmallows
2 tsp. Vanilla Extract

Combine all ingredients in blender, blend until smooth. Top with Marshmallows in a mug to look like Hot Cocoa for fun...

Janae's Rolls

I strongly Suggest you follow the directions and NOT try to skip the refrigerate over night step, and do not let your teenagers punch down several times instead of just once, and do not cook them a day later than you had planned, otherwise, this is the result you will get. I suggest if you do, then do use Molasses and pretend you are a pioneer crossing the plains and this is all you get to eat all day.. I can tell you... these normally do taste and turn out great... Just not on a day like I had today...

1 1/2 cups reconstituted Powdered Milk

3 T Yeast

1/2 cup Sugar

1 cup warm Water

2 tsp Salt

1/2 cup Grape seed Oil

91/2 cups Whole Wheat Graham Flour

2 T. Dark Molasses

Mix together milk, sugar, salt, oil, molasses & 2 cups flour, let soak overnight in the refrigerator. In the morning, dissolve yeast in warm water. Remove milk & flour mixture from refrigerator, stir in dissolved yeast. Mix in 7 1/2 cups flour, knead. Let rise until one hour. Punch down and let rise one more hour. Roll out dough and cut with circle cookie cutter. Place on greased sheet. Let rise one hour. Bake at 350* for 10 minutes.

Home Made Wheat Bread

I made wheat bread this morning. Here's the recipe:

In Bosch Mixer Bowl with Dough Hook:

2 cups Hi gluten Bread Flour or 1/2 cup vital wheat gluten

1/2 cup potato flour (I use potato pearls, blend to make flour)

1/2 cup powdered milk

4 TBSP Dough enhancer

3-5 TBSP yeast ( I use 3)

2 TBSP Sea Salt

Mix on speed 1 for approx. 1 min

Add:

1 cup Canola Oil

2/3 cup honey

6 cups warm water, 115 degrees

turn the machine to speed 1 & Add 8+ cups Fresh ground whole Wheat Flour(do this quickly) until the dough begins to pull away from the sides of the bowl. (I usually use about 12-14 cups

When you can see the sides pull clean as well as the dough coming clean from the bottom of the bowl you know you have enough flour. (do not add too much flour) the dough should be very sticky and doen't come together at this point, but the bowl is clean. (you can see the bottom of the bowl while mixing it)

Knead on speed 1 for 8-10 min or until the gluten has been developed.

Oil your hand, remove dough from mixer onto a slightly oiled counter. Divide dough into 4-5 large loaves.

Shape loaves, and place in a well greased pan, never use oil. (nonstick spray)

Cover with a dry towel and let rise until dough has risen double, or 2 inch. above the rim. (30-60 min. depending on room temp)

Bake @350 degrees for 30-35 min.

Use thermometer to tell when bread is done (insert in bottom of bread) it should measure quickly to 190-200degrees. Let cool before putting in bread bags.

Dinner Rolls

I made these last night and they are soooo yummy and easy. My friend asked for the recipe so I thought I would post it since I was going to be typing it up anyway.

3+ cups flour (I like to use bread flour)
1/2 cup powdered milk
1/4 cup potato flour
3 Tbsp yeast
3 cups warm water
1/2 cup honey
1/2 cup canola oil
3 eggs (slightly beaten)
2 Tbsp salt

Mix together flour, milk and yeast. Add water, honey, oil, eggs and salt. Continue to add extra flour until dough starts to pull away from the sides of the bowl, but not from the bottom. Dough will be sticky. Knead on a low speed for 5 minutes. Put in a large greased bowl and let rise until double in size.

Shape into golf ball size balls. Place 24 rolls on a parchment lined cookie sheet (I idn't have parchment so I just sprayed the cookie sheet with cooking oil). Brush with and egg white wash (one egg white thinned with water). Rise until doubled. Bake at 350* for 15-20 minutes until golden brown.

Chocolate Crinkle Cookies

1/2 cup Oil
4 Squares Unsweetened Chocolate, melted
2 Cups Sugar
4 Eggs
2 tsp Vanilla
1/2 cup White Flour
1/2 cup Wheat Flour
2 cups corn meal
2 tsp Baking Powder
1 Cup Powdered Sugar

Mix oil, Chocolate & Sugar. Blend in Eggs one at a time. Add vanilla. Stir in flours, corn meal, salt, baking powder. Mix well. Put by spoon fulls on greased cookie sheets. Bake at 350* for 15 minutes. Leave on cookie sheet to cool for 10 minutes then dip tops of cookies in Powdered Sugar.