Tammy’s Whole Wheat Bread

  • 4 c. warm water  (about 110 – 115 degrees)
  • 1/2 cup olive oil
  • 2/3 cup honey
  • 1/4 cup milk
  • 4 tsp. salt
  • 1/8 tsp ginger
  • 2 Tbs. lemon juice
  • 2 Tbs. instant dry yeast
  • 13-15 cups freshly milled flour


1. Combine first seven ingredients and about 8  cups of flour in a large mixing bowl; stir until combined.  ( I use a Bosch mixer.)

2. Add about 5 cups more flour and yeast. Knead until dough is smooth and elastic, adding additional flour as needed until dough stops sticking to the bowl (5-10 minutes). Cover and let rise until double in size (about 40 minutes).

3. Punch dough down; separate into four even amounts of dough. Knead each piece of dough by hand a few times and form into loaves.  Place in loaf pans lined with parchment paper.  Let rise in a warm place until nearly doubled in size (about 40 minutes).

4. Bake at 350 for 40 minutes. Let bread cool for a few minutes before removing the loaves from the pans.

Makes 4 loaves of bread

from tammysrecipes.com

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Easy Peanut Butter Granola

  • 6 Tbs butter
  • 1 cup peanut butter
  • 3/4 cup sucanat (brown sugar)
  • 7 cups rolled oats

Melt butter, peanut butter, and sucanat in a saucepan over medium heat. Pour over oats and mix. Dehydrate at 155 degrees for 2 hours.

Oven baked alteration:

Spread onto a large lightly greased cookie sheet and bake at 350 degrees for 18-20 minutes, stirring once or twice during heating if desired. Cook until granola is lightly toasted and golden (but not burnt).  When cool, store in canisters.

from tammysrecipes.com

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Dad’s Granola

  • 14 C Rolled Oats
  • 2 C wheat germ
  • 1 1/3 C chopped walnuts
  • 3/4 C flaked coconut
  • 1 C maple syrup
  • 1 1/3 C brown sugar (or sucanat)
  • 3/4 C coconut oil

In a very large bowl, mix the dry ingredients.  In a saucepan, mix the wet ingredients and heat on medium for one or two minutes (until sugar is dissolved).  Add to the dry ingredients and mix thoroughly.  Dehydrate for 2 hours at 155 degrees.

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Oatmeal Blueberry Muffins

  • 2 cups quick oats
  • 2 cups buttermilk
  • 1/2 cup butter (1 stick), softened
  • 1/2 cup coconut oil
  • 1 cup sucanat (or packed brown sugar)
  • 2 eggs
  • 2 cups flour
  • 2 teaspoons baking powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon salt
  • 2 cups blueberries (frozen or fresh)

Combine oats and buttermilk in a small bowl.  Allow to stand for a few minutes while you mix the rest of your muffins.  In a medium-sized bowl, combine flour, baking powder, baking soda, and salt; stir to mix.  In a large bowl, cream butter and sucanat.  Add eggs; mix well.  Add milk and oats mixture and mix well.  Add the dry ingredients, stirring just until moistened.  Fold in raisins.  Fill greased or paper-lined muffin cups and bake at 400 degrees for 20-25 minutes or until muffins test done.

The original recipe was raisin muffins:  Substitute 1 C raisins for frozen blueberries

Other alterations:
Banana Muffins:  Substitute 1 1/2 bananas for blueberries.
Apple Muffins:  Substitute chopped apples for blueberries and substitute applesauce for coconut oil.

adapted from tammysrecipes.com

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Yellow Rice with Peas

  • 2 T olive oil
  • 1 small onion, chopped
  • 2 1/2 C long-grain rice
  • 5 t Italian seasoning
  • 1 t ground turmeric
  • 4 C chicken broth
  • 3 C frozen peas

Heat the oil in large skillet on medium; add the onion; cook 3 minutes.  Add rice and seasonings; cook and stir 2 minutes.  Stir in chicken broth and bring to a boil.  Simmer 15 minutes, covered.  Stir in frozen peas.  Cook 20 minutes or until broth is absorbed.

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San Marino Beef

  • 1 C flour
  • 2 t salt (omit if kosher salt has already been applied)
  • 1 t pepper
  • 3 pounds stew meat
  • 2 (14.5 oz) cans tomato sauce
  • 8 carrots, chopped
  • 1/2 sweet onion, chopped
  • 4 t Italian seasoning
  • 2 t soy sauce
  • 4 bay leaves
  • 1 large broccoli floret, separated
  • hot cooked rice

Combine flour, salt, and pepper in small bowl.  Coat stew meat with flour mixture.  Place in slow cooker on low for 1 hour.  Combine tomato sauce, carrots, onion, Italian seasoning, and soy sauce in bowl; pour over meat. Place bay leaves in sauce and continue cooking on low for up to 4 hours.  Top with broccoli and cook 1 more hour.  Serve over rice.

Adapted from “Favorite All Time Recipes”

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Beef and Lentil Chili

The entire family loves this one!
  • 1 large onion, diced
  • 1 bell pepper (any color), diced
  • 3 cloves garlic, minced
  • 3 pounds ground beef (or small pieces of stew meat)
  • 3 cans (14.5 oz. each) diced tomatoes (or 5 1/2 C diced fresh tomatoes)
  • 1 1/2 T chili powder
  • 1 1/2 T ground cumin
  • 1 T salt
  • 1/2 t pepper
  • dash of cayenne
  • 9 C water
  • 1 1/2 pounds dry lentils (about 3 3/4 C), rinsed

Optional, for serving:

  • shredded cheese
  • sour cream
  • chopped fresh cilantro
  • hot sauce
  • tortilla chips

In a large stock pot, saute onion and bell pepper in coconut oil over medium-high heat until half-cooked. Add garlic. Cook for 3 or 4 minutes. Add ground beef or stew meat. Cook, drain, and return to pan.  Add tomatoes, spices, and water.  Cover and bring to a boil.  Simmer covered, on medium-low heat for at least 30 minutes.  Add lentils and stir.  Cover and simmer for an additional 60 minutes or until lentils are tender.  Continue simmering until you reach the desired thickness.  Serve hot, with optional ingredients of your choice.  Enjoy!

Easy Slow Cooker recipe:

If you use beef stew meat, you can make this chili start-to-finish in your slow cooker.  If you choose to use ground beef instead, brown it in a pan on the stove, drain the grease, and then add it and other ingredients to a 6 quart slow cooker.  (It will barely fit.)  Cook on low for about 6 hours.

From tammysrecipes.com

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Chewy Coconut Cookies


Ingredients:
  • 1 ¼ c. flour (optional: substitute 1/4 C with ground flax)
  • ½ t. baking soda
  • ¼ t. salt
  • ½ c. butter
  • ½ c. sugar (or honey granules)
  • 1/4 c. brown sugar (sucanat)
  • 1 egg
  • 1 t. vanilla extract
  • 1 1/4 c. flaked coconut

Directions:

  1. Combine flour, baking soda, and salt in a bowl.
  2. In separate bowl, cream the butter and sugars. Beat in the egg and vanilla until light and fluffy.
  3. Gradually blend the flour mixture into the wet mixture, then stir in the coconut.
  4. Drop dough by teaspoonfuls onto a baking sheet.
  5. Bake at 350 for 10-12 minutes. Cool on wire racks.

Makes about 3 1/2 dozen cookies.

from allrecipes.com

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Vanilla Coconut Granola

  • 8 c rolled oats
  • 1 1/2 c shredded coconut
  • 1 c chopped walnuts/almonds
  • 1/3 c sunflower seeds
  • 1 stick butter
  • 1/4 c coconut oil
  • 3/4 c honey
  • 1 1/2 t vanilla
  • 2 t cinnamon
  • 1/2 t nutmeg
  • 1/4 t salt
  1. Melt butter and coconut oil in a pan, and add the honey, vanilla, cinnamon, nutmeg, and salt.
  2. In a bowl, stir together the oats, coconut, walnuts, and sunflower seeds.
  3. Add wet mixture to the dry ingredients and stir until combined.
  4. Line two 10 x 15” jelly roll pans with parchment paper.  Spread granola evenly on the pans.
  5. Bake at 300 for 28 minutes, stirring every 10 minutes. Let granola cool.

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Chicken Pasta Salad

Chicken Pasta Salad
  • 13 oz. spiral pasta, cooked
  • 1 C thinly sliced carrots
  • 1 C diced bell peppers – your choice of color
  • 1 C broccoli florets, cut into bite-sized pieces
  • 3 green onions, chopped
  • 16 oz. boneless chicken breast
  • 1 T olive oil
  • 1/2 t garlic powder
  • 1/2 t pepper
  • 4 oz. ranch salad dressing
  • 8 oz. Italian salad dressing
  • 1/2 t salt

Cut chicken breast into small, bite-sized pieces.  Saute in olive oil until fully cooked.  Drain excess liquid and season with garlic powder and pepper.  In a large bowl, stir together the cooked pasta, vegetables, and cooked chicken.  Add ranch and Italian salad dressings and stir to coat.  Add salt to taste.  Chill until ready to serve.

This salad keeps well in the refrigerator. Perfect to prepare ahead for Sabbath.

From tammysrecipes.com

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