Diane's White Bread

Forget about anything I have ever said about bread. This bread is full of flavor and oh so moist. THIS one IS my favorite!!!! My sister Diane contributed this golden to me and... I am in love!


3 yeast
6 C milk (very warm)
3/4 C shortening
1 C sugar
3 Tbl salt
1 1/2 C water (very warm)
8-10 flour

 Keep in mind this recipe has been custom constructed for a BOSCH, if you do not have a Bosch and are using a Kitchenaid 1st of all bummer, secondly you will have to half this recipe.

Heat milk on stove top or microwave until very warm,  then gently add to mixer. Combine shortening, sugar, water, 4-5 cups of flour and then yeast. Knead in mixer (Bosch) until smooth (approx 2 min) then add 1 cup at a time flour and salt until dough is formed and is barely pulling away from sides of mixer. Knead an additional 8 minutes in mixer. When ready pour out into greased bowl and cover with damp cheese cloth until doubles in size. Remove from bowl onto well floured countertop and separate into 7-8 equal loaves depending on size. Brush with butter or egg whites and let rest until rises in bread pan and bake at 350 until well golden (40 min approx)... don't under bake and don't over bake.

If you are feeling insecure about bread making feel free to email me or read this.

http://www.jensyummyfun.com/search/label/Bread

Enjoy!  

Tomato Basil Bisque Soup

http://www.jensyummyfun.com/2009/10/tomato-basil-bisque-soup.html

A great friend of mine made this UNBELIEVABLE soup for our Super Saturday last weekend and it was A-M-A-Z-I-N-G! Thanks Dalana!

1/2 c. butter
2 cloves garlic, minced
1/4 c. yellow onion, finely diced
1/4 c. leeks finely diced (white parts only)
1/4 c. carrots finely diced
1/4 c. celery finely diced
1/2 c. flour
2 c. chicken or vegetable broth
2 c. cream
3/4 teas. worcestershire sauce
1-(15 ounce) can Italian style crushed tomatoes
1 Tblsp. honey
salt and pepper to taste
3 Tblsp. basil, coursely chopped
3/4 teasp. rice wine vinegar
3 Tblsp. basil, julienned

In a medium saucepan melt butter. Add garlic, onions, carrots, leeks, and celery then cook until tender. Add flour to make roux, cook the flour for 2 minutes. Remove from heat and add broth, cream, and worcestershire sauce. Return to heat add tomatoes, and honey, let simmer for 20 minutes. Mix in salt and pepper, basil and rice wine vinegar, then continue to simmer for another 20 minutes.  You can blend soup with a immersion blender or put it in a food processor for a creamy soup or leave chunky.  Serve with julienned basil.  

Tomato Basil Bisque

  Description:

This is the most delicious tomato basil bisque recipe I've found! You'll have your guests raving all over it and begging for the recipe! Freezes very well, too.   

Ingredients

8

large tomatoes

2

small cans V8 (or 1 large can)

15+ fresh basil leaves

1

pint whipping cream

1/4

lb. butter

salt and pepper

Directions

1.

http://friendseat.com/Tomato-Basil-Bisque-Recipe

Boil all tomatoes for about 10 min. until you see the skin crack. Rinse them in cold water, then peel and core them. Put them back into the stockpot, add V8 and all of the basil leaves and bring to a boil. Turn down and let simmer for about 30 min. Put hand blender directly into stockpot and puree your tomato mixture. (If you don't have a hand blender, you can put increments of the mixture into a blender, but it takes a little more time and can be hot and messy.) Stir in all of the whipping cream and butter. Add salt and pepper to taste.   

Chocolate filled Raspberry Meringue Kisses

Let me just start by saying I ♥ MERINGUES! I first tried them last year when I saw how easy they were to make from a recipe over at The TomKat Studio. Well, you are all in for a treat because I found "easy to make" CHOCOLATE filled meringues! Darla over at Bakingdom made some super cute Meringue Kisses!

Raspberry Meringue Kisses

Makes 3 to 6 dozen (depending on the how big you make them)

Ingredients:

4 egg whites

1 cup sugar

1/4 teaspoon cream of tartar

1 teaspoon raspberry extract (or another flavor, if preferred)

Food coloring, optional

1/4 to 1/2 cup chocolate chips, optional

Preheat oven to 175 degrees. Line two baking sheets with parchment paper or Silpat mats. Place chocolate chips about 1 1/2- to 2-inches apart on the sheet.

In a large bowl, or the bowl of a standing mixer, whisk together the egg whites, sugar, and cream of tartar. Place the bowl on top of a medium sauce pan filled with a couple of inches of barely simmering water and set over medium heat. Gently whisk the mixture constantly until the sugar dissolves, about 10 minutes. Transfer the bowl to the standing mixer (if you’re not using a standing mixer, just remove the bowl from heat and use a hand mixer), and whisk the mixture on high until stiff peaks form. Stir in the extract and food coloring, if using.

Fit a pastry bag with a Wilton #30 star tip (or comparable), fill with the meringue, and pipe small (3/4-inch-high) star shapes onto prepared baking sheets, centering each star on top of a chocolate chip. Refill bag as necessary.

Bake cookies until crisp but not brown, about 1 hour 40 minutes. Let cool completely on sheets on wire racks.

http://www.savethedate4cupcakes.com/2011/02/chocolate-filled-raspberry-meringue.html

*Recipe by Darla  

Fruit with jelly

Give a new shape to flavor jellies!

Slice limes, lemons and oranges in half, remove all the pulp and fill them with jelly following the preparation instructions. Cool and cut into wedges.

If you want to do even more special, just when they are at room temperature, put some chocolate chips to simulate the seeds. Delicious!

http://www.ohcookingrecipes.com/desserts-recipes-fruit-with-jelly.php

  

Healthy Jello with Fruit Recipe

Ingredients -

3 oz package apricot jello
3 oz package strawberry jello
3 oz package lemon jello
1 small can peach slices, drained
10 oz strawberries, hulled and halved
10 oz blueberries
3 cups boiling water
3 cups cold water

Preparation:

Combine the apricot jello with 1 cup of boiling water until it dissolves, then stir in 1 cup of cold water and the drained peaches.

Divide this mixture between 8 lowball glasses and leave it to set in the refrigerator.

Combine the strawberry jello with 1 cup of boiling water until it dissolves, then stir in 1 cup of cold water and the strawberries.

Pour this mixture over the set apricot jello and refrigerate.

Combine the lemon jello with the rest of the boiling water until it dissolves, then stir in the rest of the cold water and the blueberries.

Pour this mixture over the set strawberry jello and chill the jello fruit salad desserts until they are completely set.

(Serves 8)

Photo Description:

http://www.jellorecipes.net/Jello-Recipes/jello-salad-recipes/triple-layer-jello-fruit-salad.php

This is a very healthy jello fruit salad recipe and you can see from the photo how appealing it looks. Recipes like jello with fruit are so simple to make and you can combine any jello flavors with almost any fruit. Avoid fresh pineapple, papaya, kiwi, fig, and gingerroot, since these contain an enzyme, which stops jello from setting. These colorful jello desserts are light and refreshing and are ideal at any occasion. You can even serve them for breakfast with some yogurt on top, for a tasty and fruity treat.  

Mixed Berry Parfaits Recipe

   

Recipe Ingredients

• 1 box (3 oz) wild strawberry gelatin
• 1 cup each strawberries, blueberries and raspberries
• 2 cups prepared vanilla pudding

Recipe Preparation

1. Can be made through Step 4 up to 2 days ahead.
2. You'll need five 10-oz glass or plastic glasses.
3. Prepare gelatin in a 2-cup glass measure as box directs. Refrigerate, occasionally stirring gently (try not to create bubbles), 30 minutes or until consistency of egg whites.
4. Meanwhile, stem and hull 1/2 cup strawberries; cut in small pieces Combine with 1/2 cup each blueberries and raspberries. Divide fruit mixture among glasses.
5. Add gelatin and gently stir with a skewer to incorporate berries so some are suspended in the gelatin (don't overstir). Refrigerate 3 hours or until set.   http://www.womansday.com/Recipes/Mixed-Berry-Parfaits-Recipe.html

Watermelon Pops

 

what you need

1 cup sugar, divided

1 pkg.  (3 oz.) JELL-O Lime Flavor Gelatin

2 cups boiling water, divided

  Ice cubes

1 cup cold water, divided

1 pkg.  (3 oz.) JELL-O Strawberry Flavor Gelatin

3 Tbsp. miniature semi-sweet chocolate chips

1/2 pkg.  (4 oz.) PHILADELPHIA Cream Cheese, softened

1-1/2 cups thawed COOL WHIP Whipped Topping

make it

1 MIX 1/3 cup sugar and lime gelatin mix in medium bowl. Add 1 cup boiling water; stir 2 min. until completely dissolved. Add enough ice to 1/2 cup cold water to measure 3/4 cup. Add to lime gelatin; stir until ice is completely melted. Refrigerate 25 min.

2 MEANWHILE, repeat Step 1 using strawberry gelatin mix and omitting the refrigeration step. Pour into 16 (3-oz.) paper cups. Freeze 20 min. Stir 1/2 tsp. chocolate chips into gelatin in each cup.

3 BEAT cream cheese and remaining sugar with mixer in medium bowl until well blended. Stir in COOL WHIP; spread over gelatin in cups.

http://www.kraftrecipes.com/recipes/watermelon-pops-113172.aspx

4 POUR lime gelatin over cream cheese mixture. Insert wooden pop stick into gelatin in center of each cup. Freeze 3 hours or until firm. Remove pops from cups just before serving.