RECIPES FROM
RELIEF SOCIETY ACTIVITY
JANUARY 23, 2014
WHOLE WHEAT BREAD—Julie Driscoll
8-10 Cups whole wheat flour or ½ white flour, ½ wheat
flour
Place 6 c. flour into mixer
Add: 2 Tbsp yeast
1/3
cup wheat gluten
2-3
TBLS dough enhancer
4 c.
warm water (110 degrees)
Mix for 1 minute
Cover and let sponge for 10 minutes
Add: 1/3 cup
oil
1/3
cup honey
1
Tbsp salt
Mix-Add flour to desired consistency knead.
Divide into 4 loaf pans –let rise in pans
Bake 375-400 approx. 30 minutes
WHITE BREAD-Julie Driscoll
6 cups warm water
4 pkgs Dry yeast (1 pkg is approx. 2 tsp)
4 Tbsp sugar
4 Tbsp butter (melted)
6 tsp salt
13 ¼ cups flour
In mixing bow put water and yeast-stir-sprinkle in sugar
and let sit—a few minutes
Melt butter in microwave, add and stir in 7 cups flour –let
mix rotate salt with remaining flour adding gradually
Place in covered container and let rise until doubled-put
in bread pans and let rise until just above pan
Bake 400 degrees for 25 minutes
BREAD-Kaylin Ure
5 c. warm water
1 c. sugar
3 Tbsp yeast
4 cups milk (just use more water)
3 Tbsp salt
4 Tbsp oil
12-14 cups flour (approx.)
Combine the water and yeast and sugar and let sit a couple
of minutes then add the rest of the ingredients except the flour. Last start adding in flour a little at a time
and knead well (fancy work for mixing the dough with your hands). When the
dough starts “coming together” then let the dough rest in the bowl for about
20-25 minutes. Knead the bread again
then put the dough into 5-6 greased loaf pans and let rise again. Bake at 375 degrees for 45-50 minutes (or
until as dark as you like)
White Chili-Heather Pincock
Ingredients:
4-5 chicken breasts
1 large onion
2T olive oil
6 cups (3 cans) white beans (Great
Northern Beans) drain beans
2 7oz cans of diced green chills
4 cups chicken broth
1/4 tsp. oregano
2 tsp. cumin
1 lg. 32 oz. sour cream
1 package each of shredded monterey
jack and sharp cheddar cheese (or 4 cups of whatever cheese you choose.
Cube and cook the chicken and onions
in the olive oil. Add beans (drained), seasonings, chills, and chicken broth.
Cook until hot and add sour cream and cheese. Don't boil after cheese and sour
cream are added. Makes a large batch of chili.
POTATO SOUP-Jeni Foster
6 c. diced potatoes
5 c. water
1 c. onion
1/2 c. celery
1/2 c chopped or shredded carrots
1/4 c butter (I use less, about 2 Tbsp.)
5 cubes chicken bullion
2 tsp salt
1/2 tsp pepper
1 12 oz. can evaporated milk (or you
can use 1 1/4 c. reg. milk)
3 Tbs. parsley
8 oz. shredded cheddar cheese.
Combine veggies, butter, bullion,
salt, and pepper. Cook in lg. pot until veggies are tender. Take out 1/3
mixture and puree. Return to pot n mix w everything else.
** I like to do mine in the crock
pot and let cook about 6-7 hrs. on low. Just before serving puree mixture and
add remaining ingredients!
*** If it doesn't thicken, add some
left-over mashed potatoes or potato pearls!
Can freeze well but don't bring back to a boil. It will separate w the
milk.
