Amish White Bread

Here is a very basic white bread recipe.It easy and great for beginning bakers and also a standard bread for the more experienced baker.


Amish White bread

2 cups warm water (110 degrees)
2/3 cup white sugar
2 TBS active dry yeast
1 1/2 teaspoon of salt
1/4 cup vegetable oil
6 cups white flour

1. In a large bowl, dissolve the sugar in warm water and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

2. Mix salt and oil into the yeast. Mix in flour one cup at a time, sifting it in. Kneed dough on a lightly floured surface until smooth (about 8-10 minutes). Place in a well oiled bowl and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about an hour or two.

3. Punch down dough, knead for a few minutes and divide in half. Shape into loaves and place into two well oiled 9x5 loaf pans. Allow to rise for 30 minutes or until dough has risen at least one inch above the pans.

4. Bake at 350 for 30 minutes. Turn out onto rack to cool before slicing.

Pumpkin Donut Drops

With the start of the new school year and summer coming to a close, my thoughts are turning to fall and I love to cook anything with pumpkin this time of year. The wonderfully easy donuts are easy to make, you can whip up the batter the night before, store it in the fridge and have hot, sugary donuts in the morning. They are a great use for leftover mashed potatoes.


Ingredients

* 1/2 cup mashed potatoes (mashed with milk and butter)
* 1/4 cup sugar
* 1 eggs, lightly beaten
* 1/2 cup sour cream
* 1/2 teaspoon vanilla extract
* 1-1/2 cups all-purpose flour
* 1/2 teaspoon baking soda
* 1/4 teaspoon baking powder
* Oil for deep-fat frying
* Additional sugar or confectioners' sugar, optional

Directions

* In a large bowl, combine the potatoes, sugar, egg, sour cream and vanilla. Combine dry ingredients; stir in potato mixture.
* Heat oil in an electric skillet or deep-fat fryer to 375°. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry until golden brown on both sides. Drain on paper towels; roll in sugar (or cinnamon sugar) while warm. Yield: 3 to 3-1/2 dozen

Spinach Gratin

One of my favorite foods in spinach.I love it in any way, shape, or form. This delicious recipe by Ina Gartin has been served in my house many, many times. It is wonderful as a holiday side dish.



Ingredients

* 4 tablespoons (1/2 stick) unsalted butter
* 4 cups chopped yellow onions (2 large)
* 1/4 cup flour
* 1/4 teaspoon grated nutmeg
* 1 cup heavy cream
* 2 cups milk
* 3 pounds frozen chopped spinach, defrosted (5 (10-ounce) packages)
* 1 cup freshly grated Parmesan cheese
* 1 tablespoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* 1/2 cup grated Gruyere cheese

Directions

Preheat the oven to 425 degrees F.

Melt the butter in a heavy-bottomed saute pan over medium heat. Add the onions and saute until translucent, about 15 minutes. Add the flour and nutmeg and cook, stirring, for 2 more minutes. Add the cream and milk and cook until thickened. Squeeze as much liquid as possible from the spinach and add the spinach to the sauce. Add 1/2 cup of the Parmesan cheese and mix well. Season, to taste, with salt and pepper.

Transfer the spinach to a baking dish and sprinkle the remaining 1/2 cup Parmesan and the Gruyere on top. Bake for 20 minutes until hot and bubbly. Serve hot.