Egg Salad

Another sandwich recipe for the Brown Bagger...




8 large eggs, boiled
1 stalk of celery finely diced
2 Tablespoon yellow sweet onions, finely diced
4 Tablespoon mayonnaise
3 Tablespoon sweet pickle relish
1 Tablespoon EVOO (extra virgin olive oil)
1 Tablespoon mustard
1 teaspoon Italian Salad Dressing Mix
1 teaspoon cider vinegar
1 teaspoon dried sweet basil leaves
1/2 teaspoon dried dill
1/2 teaspoon turmeric
1/2 teaspoon worcestershire sauce
1/4 teaspoon white pepper

Directions:

Halve the eggs and seperate the yolks fromthe whites.  Chop the whites (set them aside).  In a medium mixing bowl mash the yolks. 

To the finely mashed yolks, add all of the ingredients except for the chopped whites, savign the mayo for last.  Stir as you add each tablespoon of may to make sure it does not get to thin.  Use only what you need of the 4 tablespoons.

Add the chopped whites to the mix and fold them in carefully.

Refrigerate for at least one hour before serving.

Homemade Bread

This recipe is not intended to use in a bread machine...It makes two loaves.  It can be used as a basic bread to make other breads such as Cinnamon Raisin, Herb, Sundried Tomato Basil, Calamata Olives and Three Cheese Bread. 

If you used other ingredients just add to your own taste:  such as 1/2 cup olives chopped and pitted and 3-4 ounces of three cheese blend cheese (Parmesan, Asiago, and Romano...don't be afraid to experiment!

1/4 oz dry yeast (1 small pkg)

1/4 cup water

2 cups milk

2 T sugar

2 t. salt

1 T shortening

6-7 cups bread flour (sifted)

Directions:

Sprinkle dry yeast in warm (110 degree) water.  Scald milk (150 degrees) in sauce pan, then remove from heat.  Add sugar, salt and shortening to the milk.  Cool to lukewarm.  Add yeast/water mixture and 2 cups of the sifted flour, beat with a hand mixer on lowest speed.  Stir in 2-3 more cups of flour,  (using wooden spoon). 

When the dough becomes to stiff to stir, turn out on a well floured surface.

Knead until smooth and satiny and "blisters" start to appear (approx 10 minutes).  During this step, keep the kneading surface well floured to prevent the dough from becoming sticky.  Depending on the temp/humidity more or less flour becomes incorporated into the dough....this is fine.  The dough seems to know how much it needs.  When the dough has enough flour it stops "taking it in".   It will become very smooth and elastic.

Shape into a ball.  Put in a greased bowl, turning to coat the entire surface.  Cover with a warm damp towel, then place another towel over that.  Put in the (cold) oven with the light on.  Let rise until doubled in size (about 1 1/2 hours.

Punch down, (this step is just a light knead in the bowl)

Let rise again until doubled (about 45 minutes)

Divide the dough into 2 pieces and shape each into a ball placing on a floured surface.  Cover and let the dough rest for 10 minutes. 

Grease 2 loaf pans (8 1/2 x 4 x 2 1/2) glass pans

Flatten balls, one at a time into long rectangles about 8 x 16 inches.  Roll up lengthwise shaping into loaves to fit pan.  Cover and let rise again until double.  (About  1 hour)

Bake in a preheated oven (400) for 35-40 minutes.  Covering with foil for the last 20 minutes.  When bread is done, remove from pans at once.  Place on a wire rack to cool.  For soft crust, brush with butter and cover with a damp cloth.

Dill Pickles

Yummy ~ Homemade Dill Pickles takes me right back to being a kid!  Aunt Eunice and Aunt Ada canned everything and it was so GOOD!!

7 wide-mouth quart jars, lids, & rings
Bunch of Fresh Dill (heads, and several inches of stems)
Cucumbers (washed and scrubbed)
1 garlic clove (or more) for each jar

BRINE:

8 1/2 cups water
2 1/4 cups white vinegar
1/2 cup pickling salt

DIRECTIONS:

GET ALL OF THIS GOING BEFORE YOU START FILLING JARS!

Wash jars in hot soapy water, or in dishwasher, rinse and fill with HOT water.  Set aside.

Fill canning lettle half-full with HOTTEST tap water and set on your burner over high heat.

In a medium saucepan, fit lids and rings together, cover with water and bring to a simmer.  In a large saucepan, bring water, vinegar and salt to boil.  Turn off the heat and set aside.

TO FILL JARS:

Place a layer of dill at the bottom of each jar, along with one garlic clove, then tightly load the cucumbers into the jar to the neck of the jar.  Squeeze the cucumbers into the jars TIGHT.  It works best if they are all fairly the same size.  Add a few tiny sprigs of dill at the top. 

Once the jars are loaded, pour the brine in the jar, leaving 1/2 " head space at top.  Add lids and rings to each jar, and tighten evenly.

Place jars into the canner with water just to the necks of the jars.  Bring water almost to a boil, then remove to a dish towl on the kitchen counter.  Cover with another dish towel let cool.  Check for seal indentions, label jars or lids.  Stor in a cool dark place. 

** When washing the cucumbers, seperate in piles of similar size.  This will be helpful when packing the jars and looks nicer too!

Sugar Cookies

1/2 cup butter room temp (do not substitute)

1 cup sugar

2 eggs

2 cups flour, sifted

1 t. baking powder

1/4 t. salt

1-2 T grated orange or lemon rind (finely grated)

In a large bowl, cream butter and sugar until well mixed.  Add 2 eggs to the creamed mixture and mix well.

In another large bowl, mix sifted flour, baking powder, and salt together.  Add to creamed butter mixture and mix well.

Add in grated orange/lemon and mix well. 

Make into a large ball and chill in the bowl covered with saran wrap, for at least 2 hours.

Preheat oven to 350

With a floured rolling pin, roll the dough to about 1/4 thick on a very lightly floured surface. 

Cut into shapes with cookie cutters (dip cookie cutter in flour before cutting for cleaner edges).  Place cookies on a ungreased cookie sheet about 2 inches apart.  Bake for 8 minutes Cool on a wire rack.

Decorate as desired and stor in a airtight container or cookie tin

Chocolate Chip Cookies

ooh...I love warm chocolate chip cookies ~ doesn't everyone!!

2 1/2 cups all-purpose flour
1/2 t. baking soda
1/4 t. salt
1 cup dark brown sugar, firmly packed
1/2 cup white sugar
1 cup salted butter, softened
2 large eggs
2 t. vanilla
2 cups semi-sweet chocolate chips (12 oz)

Directions:

Preheat oven to 300

In a medium bowl combine flour, baking soda, and salt.  Mix well with a wire whisk.  Set aside.

In a large bowl with an electric mixer blend brown and white sugar at medium speed.  Add butter and mix to form a grainy paste, scraping the sides of the bowl.  Add eggs and vanilla, mix at medium speed just until blended.  DO NOT OVERMIX!!

Add the flour mixture and chocolate chips, blend at low speed just until mixed.

DO NOT OVERMIX!

Drop by rounded tablespoons onto a ungreased cookie sheet, 2 inches apart.  Bake 22-24 minutes or until golden brown.  Transfer immediately to a cooling rack. with a spatula

Sugar Cookies

Most sugar cookie recipes are tricky, they have a tendency to be tasteless and sometimes dry.  These come out good and are great for decorating!  Makes 24 or so depending on the size cookie cutter that you use.

1 cup margarine

1 1/2 cups confectioners sugar

1 egg

1 t. vanilla

1/2 t. almond extract

2 1/2 cups flour

1 t. baking soda

1 t. cream of tarter

Preheat oven to 350 ~ Mix margarine and sugar and beat until fluffy.  Add egg and flavorings, mis in soda and cream of tarter, then add flour.  Wrap in a disc and chill for at least an hour. (no more than 24 to prevent drying out)

Roll to 1/4' thick and cut with cookie cutters.  Leave room between cookies on baking sheet for spreading (I like to use parchment paper).  Bake 8 minutes until set but not brown.

Frost with cream cheese frosting and decorate with sugars or decorations.

Lemon Bars

2 cups flour

1/4 cup sugar

1 cup cutter, softened

2 cups sugar

1 t. baking powder

1/4 cup flour

3 eggs

2/3 cup lemon juice

2 lemons (grated rind)

Directions:

First to make the base:

2 cups flour

1/4 cups sugar

1 cup softened butter

Preheat oven to 350 ~ Cut ingredients together in a large bowl.  Pat crust into a 13x9 baking dish.  Bake for 15 minutes.  THEN:

Make the topping:

2 cups sugar

1 t. baking powder

1/4 cup flour

3 eggs

2/3 cup lemon juice

rind of two lemons

Mix ingredients together in a large bowl and pour over crust.  Bake another 20 minutes.  Cool, sprinkle with powdered sugar and cut into squares.