Oatmeal Cake

Oatmeal Cake

Ingredients

         1 1/2 cups boiling water

         1 cup rolled oats

         1/2 cup butter

         1 cup packed brown sugar

         1 cup white sugar

         2 eggs

         1 1/2 cups all-purpose flour

         1 teaspoon baking soda

         1 teaspoon ground cinnamon

         1 teaspoon ground nutmeg

         1/2 teaspoon salt

         1/4 cup packed brown sugar

         1/2 cup white sugar

         1 cup flaked coconut

         6 tablespoons butter, melted

         1/4 teaspoon vanilla extract

         1/4 cup cream

Directions

1.             Preheat oven to 350 degrees F (175 degrees C). Grease a 9 x 13 pan.

2.             In a small bowl, pour boiling water over oats. Mix well, and cool.

3.             In a large bowl, combine butter or margarine, 1 cup brown sugar, 1 cup white sugar, eggs, flour, baking soda, spices, and salt. Add cooled oatmeal mixture, and stir to combine. Pour batter into pan.

4.             Bake for 35 minutes.

While cake is baking, combine 1/2 cup white sugar, 1/4 cup brown sugar, coconut, melted butter or margarine, vanilla, and cream in a mixing bowl. Remove cake from oven, and turn on broiler. Drop mixture by small spoonfuls on top of cake. Spread evenly and carefully. Broil for 2 to 5 minutes, until topping is bubbling and lightly browned.

Oatmeal Crisps

Oatmeal Crisps

Ingredients

         2/3 cup shortening

         1/3 cup butter, softened

         1 cup packed brown sugar

         1 cup white sugar

         2 eggs

         1 teaspoon vanilla extract

         1 1/2 cups all-purpose flour

         1 teaspoon salt

         1 teaspoon baking soda

         3 cups quick cooking oats

         1 cup chopped walnuts

Directions

1.             Cream together shortening, margarine, and sugars.

2.             Beat in eggs and vanilla.

3.             Mix in flour, salt, and baking soda. Add oats and walnuts. Mix well.

4.             Shape into long rolls and roll in wax paper. Chill until firm.

5.             Preheat oven to 350 degrees F (180 degrees C).

6.             Slice 1/4 inch slices and place on ungreased cookie sheet. Press with fork dipped in milk.

Bake for 10 minutes.

Quinoa and Black Beans

Quinoa and Black Beans

Ingredients

         1 teaspoon vegetable oil

         1 onion, chopped

         3 cloves garlic, peeled and chopped

         3/4 cup uncooked quinoa

         1 1/2 cups vegetable broth

         1 teaspoon ground cumin

         1/4 teaspoon cayenne pepper

         salt and pepper to taste

         1 cup frozen corn kernels

         2 (15 ounce) cans black beans, rinsed and drained

         1/2 cup chopped fresh cilantro

Directions

1.             Heat the oil in a medium saucepan over medium heat. Stir in the onion and garlic, and saute until lightly browned.

2.             Mix quinoa into the saucepan and cover with vegetable broth. Season with cumin, cayenne pepper, salt, and pepper. Bring the mixture to a boil. Cover, reduce heat, and simmer 20 minutes,

Stir frozen corn into the saucepan, and continue to simmer about 5 minutes until heated through. Mix in the black beans and cilantro.

Ray's Chicken

Ray’s Chicken

Ingredients

         1/4 cup distilled white vinegar

         1/3 cup vegetable oil

         1/3 cup soy sauce

         1 lime, juiced

         1/2 lemon, juiced

         1/4 cup sherry

         2 tablespoons ground mustard

         2 teaspoons honey

         4 cloves garlic, crushed

         1/3 cup brown sugar

         2 tablespoons lemon pepper

         1 teaspoon dried oregano

         1 teaspoon rosemary

         1 teaspoon salt

         6 skinless, boneless chicken breast halves

Directions

1.             In a large glass bowl, stir together the vinegar, oil, soy sauce, lime juice, lemon juice, sherry, mustard, and honey. Mix in the garlic, brown sugar, lemon pepper, oregano, rosemary, and salt. Place the chicken in the mixture. Cover, and marinate in the refrigerator 8 hours or overnight.

2.             Preheat the grill for high heat.

3.             Lightly oil the grill grate. Discard marinade, and place chicken on the grill. Cook 6 to 8 minutes per side, until juices run clear.

Enchilada Sauce

Enchilada Sauce:
3 Tbsp oil
2 Tbsp flour
¼ c. chili powder (yes, you really use that much)
1 Tbsp. cumin
Stir in saucepan on low heat until bubbly, then add:
2 c. beef broth
2. c. tomato sauce
½ tsp. oregano
1 clove minced garlic
salt, to taste

Whole Wheat Bread

Whole Wheat Bread
3 1/2 cups hot tap water (helps offset the cool can of milk)
1 (12 oz) can evaporated milk
3 Tbs instant yeast (like SAF)
2/3 cup olive oil
1 cup honey
1 cup white flour
3 Tbs vital wheat gluten
2 Tbs dough enhancer (optional)
12 cups whole wheat flour (I actually use less than this, but it's what the recipe calls for)
1 1/2 Tbs kosher or sea salt

Grind your wheat while getting everything else ready.  Using a Bosch or heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt.  Add a little extra white flour as needed if dough is too sticky.  Knead in mixer for 8 minutes.  Dump out dough on your "Rolpat," or if you don't have on, pour a little oil on your countertop and spread with your hand,  Form into a long log, then divide into 5 loaves.  Form each loaf into a log shape and place in medium sized nonstick bread pan.  Press down the sides of each dough piece to fill the bottom of pan, leaving to top round and smooth.  Let rise in a warm spot until almost desired bread size (about 1 hour).  Bake in preheated 350 oven for 25-30 minutes.  Remove from oven to wire racks and brush tops of hot loaves with butter, if desired.  Let cool about 10 minutes, then remove from pans and let cool completely before slicing.

Whole Wheat Bread

Whole Wheat Bread
3 1/2 cups hot tap water (helps offset the cool can of milk)
1 (12 oz) can evaporated milk
3 Tbs instant yeast (like SAF)
2/3 cup olive oil
1 cup honey
1 cup white flour
3 Tbs vital wheat gluten
2 Tbs dough enhancer (optional)
12 cups whole wheat flour (I actually use less than this, but it's what the recipe calls for)
1 1/2 Tbs kosher or sea salt

Grind your wheat while getting everything else ready.  Using a Bosch or heavy duty mixer, combine ingredients in the order given, mixing well after half the flour, then add the other half of flour and salt.  Add a little extra white flour as needed if dough is too sticky.  Knead in mixer for 8 minutes.  Dump out dough on your "Rolpat," or if you don't have on, pour a little oil on your countertop and spread with your hand,  Form into a long log, then divide into 5 loaves.  Form each loaf into a log shape and place in medium sized nonstick bread pan.  Press down the sides of each dough piece to fill the bottom of pan, leaving to top round and smooth.  Let rise in a warm spot until almost desired bread size (about 1 hour).  Bake in preheated 350 oven for 25-30 minutes.  Remove from oven to wire racks and brush tops of hot loaves with butter, if desired.  Let cool about 10 minutes, then remove from pans and let cool completely before slicing.