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NUTTY BREAD 

3 cups flour 
1 cup sugar
4 tsp baking powder 
1-1/2 tsp salt 
1 egg 
1-1/2 cups milk 
3/4 cup walnuts, chopped 

Sift together dry ingredients. 
 Combine egg, milk, and oil; add to dry ingredients, beating well. Stir in nuts. 
 Pour into greased loaf pan. Bake at 350 for 1 to 1 1/2 hours. 
 Let cool, and wrap.  Slice before serving.  Serve with room temperature butter.

OATMEAL BREAD

2 tsp yeast 
1/2 cup warm water 
2 cup rolled oats 
2 tbsp butter 
2 cups boiling water
1/2 cup molasses 
5-1/2 cups bread flour (up to 6 cups) 
4 tsp salt 

Dissolve yeast in 1/2 cup warm water (115F). Set aside.

In large bowl, place oats and butter.

Pour in rest of boiling water. Cool to lukewarm.

Stir in yeast, molasses, and salt. Stir in flour to make a firm dough. Knead 8 minutes. --  Place in greased bowl.  --  Let rise 1 hour.

Divide into 2 loaves. Let rise to doubled.

Brush with egg white and sprinkle with oats.

Bake at 400 for 35-40 minutes.

CARNATION QUICHE LORRAINE

1 unbaked 9-inch (4-cup volume) deep-dish pie shell 
6 slices bacon, chopped 
1/2 cup chopped onion 
1-1/2 cups (6 ounces) shredded Swiss cheese 
1 can (12 fluid ounces) Evaporated Milk 
3 large eggs, well beaten 
1/4 tsp salt
1/8 tsp black pepper 
1/8 tsp nutmeg

Preheat oven to 350°.

Cook bacon in large skillet over medium heat. When bacon starts to turn brown, add onion. Cook until bacon is crisp; drain.

Sprinkle cheese into bottom of pie shell. Top with bacon mixture.

Combine: evaporated milk, eggs, salt, pepper and nutmeg in small bowl until blended. Pour into pie shell.

Bake for 30 to 35 minutes or until knife inserted halfway between center and edge comes out clean. Cool for 5 minutes on wire rack before serving.

NOTE: Quiche fits a variety of meal occasions from brunch to dinner and also makes an outstanding appetizer. If using metal or foil pans, bake on preheated heavy-duty baking sheet.

BROTH-Y PASTA SOUP 

10 oz Condensed beef consomme
1 cup water
1 cup small pasta
2 cups Canned vegetable juice (such as V8)
Parmesan cheese

Combine consommé, water, raw pasta and juice in saucepan. Stir. Bring to a boil.

Simmer covered for 10 minutes or until pasta is tender.

Serve with Parmesan cheese over top or passed at the table.

Makes about 3-1/2 cups.

QUICK EGG SOUP

1-1/2 cups boiling water
1 cube chicken bouillion
1 large egg

Dissolve bouillon cube in boiling water; remove from heat.

Beat egg.  Then blend egg into vegetable broth.

Reheat slowly DO NOT BOIL!

ORANGE-Y CARROTS 

5 medium carrots, cut in thin strips
2 tbsp Butter 
2 tbsp Orange marmalade

Cook carrots in salted water for 15 to 20 minutes until tender. Drain well.

Add butter. Cover and let stand for a few minutes until butter melts.

Stir in marmalade to glaze carrots.

Serves 4 or more.

BROWNIE DROP COOKIES 

15 oz package fudge brownie mix 
1/4 cup water 
1 egg 
1/2 cup chopped nuts

Heat oven to 375º. Lightly grease cookie sheet.

Mix brownie mix, water and egg in large bowl with spoon. Stir in nuts (dough will be stiff).

Drop dough by rounded teaspoonfuls onto cookie sheet.

Bake 6 to 8 minutes or until set. Cool slightly; remove from cookie sheet to wire rack

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