Mom's Famous Homemade Whole Wheat Bread

Dissolve:
6 c. very warm water
2 Tbl. salt
1/2 c. canola oil
1 c. honey (about)

Add:
1/2 c. gluten flour
6 c. wheat flour (I like white wheat)
1 Tbl instant SAF yeast

Knead until well blended. I use a Bosch mixer to mix everything up. Add about 6 more cups of wheat flour and mix in the mixer or knead until a good consistency, smooth and pliable. Usually around 10 minutes. Mold into loaf pans. Makes 3 large loaves. Let rise until dough is at the top of the pans. Bake at 350 degrees for 35-40 minutes or until done.You can also use white and red wheat flour together, half and half, this also turns out well.

Orange Jello Salad

This recipe is a Southwick favorite! And a MUST at Thanksgiving dinner. We usually have to quadruple the recipe. Seriously.

1 lrg. pkg. vanilla pudding (cook pudding, not instant)
1 lrg. pkg. orange jello
1 8 oz Cool Whip, thawed (if you use light cool whip it may not set up as good)
1 or 2 cans mandarin oranges
2 c. hot water
2 c. cold water

Mix vanilla pudding with 2 cups water and bring to a boil. Sprinkle large package of orange jello into pudding until dissolved. Add two cups cold water. Stir and put in fridge until jelled slightly. Whip in Cool Whip well. Add drained oranges, as much as you want. Stir all together and refrigerate until set up completely.

Mom's Molasses Crinkles

Mom's famous recipe. I loved baking these growing up. YUM!

3/4 c. shortening
1 c. brown sugar
1 egg
1/4 c. molasses
2 1/4 c. flour
3/4 tsp. baking powder
2 tsp soda
1/4 tsp salt
1/2 tsp cloves
1/2 tsp ginger
1 tsp cinnamon

Sift dry ingredients together, then add to other ingredients that have been blended together well. Mix well. Roll into balls. Dip the top of each ball in sugar. Bake at 375 degrees for 6-7 minutes or until crinkly on top. Chill dough if too soft to roll into balls at first.

Jello Supreme

1 large box orange jello
1 small box instant lemon pudding

Make the jello as if you were making jello. Make the pudding as if you were making pudding. Whisk the two together and refrigerate until set. Top with Cool Whip. Serves 6.

Broccoli Salad

I got this recipe from Chad's new employee today. She brought it to the company Christmas party and I LOVED it! I even brought some home. It is so good!

Ingredients:

* 2 bunches broccoli, florets only (5 to 6 cups florets) - I chop up the tender part of the root too or can save for later
* 2 bunches chopped green onion - use the green tops too
* 1/2 cup raisins
* 1/2 cup chopped roasted almonds
* 10 to 12 slices bacon, fried and crumbled or 2 TB Bacos bacon bits(for vegetarian style)

* Dressing:
* 1 cup mayonnaise
* 2 tablespoons balsamic vinegar or more to taste
* 2 teaspoons sugar

Preparation:
Separate florets from broccoli stalks - I like to shave and chop them off the stalk - giving a size variation in the salad. Save the remainder of the broccoli for another use or freeze for later. Combine salad ingredients; mix well with dressing mixture. Chill and serve.

Teryaki Chicken Spinach Salad

In a blender combine:

1 c. oil

2/3 c. teriyaki sauce

2/3 c. white wine vinegar

6 T. sugar

1/2 t. salt

1/2 t. pepper

Marinate in above mixture overnight or at least a few hours:

16 oz. bowtie pasta (cooked al dente or less)

2-3 c. cooked and shredded chicken

Combine with chicken and pasta just before serving:

9 oz. fresh spinach

6 oz. bag of craisins

2-3 small cans mandarin oranges, drained

2 - 8 oz. cans sliced water chestnuts, drained

1 bunch green onions, diced

1/4 c. sesame seeds, toasted

6 oz. honey roasted peanuts (optional - can leave them in a bowl for each person to add their own)

NOTE: I had this for part of the baptism dinner tonight with Chad's family. His sister made it. This salad was AMAZING! This recipe makes a huge bowl, probably enough for at least 8 people.

Banana Sour Cream Cake

1 pkg. (2-layer size) yellow cake mix

3 eggs

1 cup mashed ripe bananas (about 3)

1 cup sour cream

1/4 cup oil

1 pkg. (8 oz.) cream cheese, softened

1/2 cup (1 stick) butter, softened

1 pkg. (16 oz.) powdered sugar

1 cup finely chopped walnuts

Heat oven to 350°F. Beat first 5 ingredients with mixer on low speed just until moistened, stopping frequently to scrape bottom and side of bowl. Beat on medium speed 2 min. Pour into greased and floured 13x9-inch pan.

Bake 35 min. or until toothpick inserted in center comes out clean. Cool completely in the pan .Beat cream cheese and butter with mixer until well blended. Gradually add sugar, beating well after each addition.

Remove cake from pan. Carefully cut cake crosswise in half using serrated knife. Place 1 cake half, top-side down, on plate; spread with some of the cream cheese frosting. Top with remaining cake half, top-side up. Spread top and sides with remaining frosting. Press nuts into sides. Keep refrigerated.

NOTE: I made this for our niece's baptism dinner today (on Chad's side). The cake was one of the moistest cakes I have had. It was delicious, and everyone raved! Not to mention it looks fabulous. :) I also sprinkled a light amount of walnut crumbs on the top to make it look pretty. This is a great recipe for a crowd or dinner party. You can't go wrong here!

Raspberry Jello Salad

This is the recipe from the family reunion last year in Boise.

Small cottage cheese
Small box Jello raspberry
Small cool whip
Small pkg frozen raspberries

Mix cottage cheese and jello. Stir in cool whip. Add frozen fruit. Refrigerate at least 1/2 hour. Stir before serving.

You can also do this with strawberries/jello in place of the raspberries.

Apple Pumpkin Muffins

These are so delicious!

1 1/4 cups whole wheat flour
1/2 cup brown sugar
1 tsp cinnamon
1/8 tsp nutmeg
1 1/2 tsp baking soda
1/2 tsp salt
3/4 cup pumpkin puree
1/4 cup canola oil
1/2 cup milk
1 cup diced apples, softened in the microwave (about 2 min)

Preheat oven to 350 degrees. Spray muffin tin with oil. Mix ingredients and spoon into muffin cups, filling about 3/4 full. Bake about 18-20 minutes.