Posting about Freezing Potatoes last week made me think this would be an excellent topic! This site IS a keeper, print off your charts. :) SO many of us are getting ready to "harvest" our gardens and stash away for winter. The first link goes in-depth into the science of hows-whys of freezing. [url]http://www.extension.umn.edu/distribution/nutrition/DJ0555.html[/url] ************ Fruits: [url]http://www.extension.umn.edu/distribution/nutrition/components/0555[/url][t02].html Vegetables: [url]http://www.extension.umn.edu/distribution/nutrition/components/0555[/url][t01].html

Soooooo many different ways to "play" with this bread.... definitely a print-off! ************************* Abbreviations: c. = cup T = Tablespoon tsp = teaspoon ************************* EASY BASIC BREAD DOUGH Yield: 2 loaves 2 T. dry yeast or 3 pkgs. Dissolve yeast in 2 1/2 C. lukewarm water (not over 115°). Set aside. Mix: 5 !/2 c. flour 1/4 c. shortening 1 T. dry milk (can be omitted) Mix thoroughly (about 1 min.). Add yeast mixture and mix well. Let stand for 15 min. or longer but not over 1/2 hour. Mix will not be real soft. Add: 1/2 c. sugar 1 tsp. salt A little water may be added if mix is too dry. Consistency should be not sticky, and not too hard to handle, but firm. Be sure to mix well. Form into loaves. A little oil or on your hands helps in working dough. Let rise until double in bulk. Bake. 375 F - 20-25 minutes (watch your oven temp. and time) It is done when sounds hollow after you tap it. ************************* DINNER ROLLS Use Basic Dough recipe for dinner Form into small balls and place on a cookie sheet. Let raise to double in bulk and bake in 350° oven for 20 min. Yield: 4 doz. To hold rolls to bake at a later time, form rolls on pan, cover with clean cloth, and refrigerate. To bake, remove from refrigerator, let rise until double in bulk, and bake as above. ************************* HAMBURGER BUNS yield: 24 buns Use Basic Dough recipe, following steps until ready to shape. Separate into four portions. Take one portion and cut the dough equally into 6 parts. Roll each part into a ball and place on a greased pant leaving enough space for them to spread out when flattened. Repeat with remaining portions; set aside and let rise until double in bulk. Take the bottom of a small pan and press each roll flat. Let rise again until double and bake in 400° oven for 8-10 minutes or until brown on bottom. ************************* WHOLE WHEAT ROLLS Use basic roll recipe except use equal parts of white flour and whole wheat flour. Add a little water if dough is too dry. Shape for dinner rolls. Bake 350° for 20 minutes. ************************* CINNAMON ROLLS Yield: 2 doz. Use same basic recipe. Follow steps as before and divide dough into four equal parts. Take one part and roll out a flat rectangle, 8" x 12". Spread with melted butter. Sprinkle cinnamon and sugar mixture to within 1/2" from bottom. Start at top of rectangle and roll down to bottom and seal. You will have a long roll. Cut into 6 equal parts. Each one will look like a pin wheel. Place on greased cookie sheet so sides are touching. Bake in 400° oven 10-15 min. or until brown on bottom. When cool glaze with powdered sugar glaze. Cinnamon & sugar mixture: 1/2 C. sugar 2 T. cinnamon Mix together. ************************* WEINER BUNS 400° oven, 8-10 rnin. Follow same basic steps as for hamburger buns. Take one of your 6 equal parts and shape the length of a weiner. Place on a greased pan. Let rise until double in bulk. Bake until brown. ************************* MAPLE BARS Yield 20 bars 400 oven, 10-15 min Use Basic Bread Dough Recipe. Follow directions until ready to shape. Spread dough evenly on 12" x 17" greased pan . Brush with melted butter and cut 4 across and 5 long. Let rise until double in bulk. Bake 400° for 10-15 minutes. When cool, glaze with Maple Frosting using Easy Penuche Icing and adding 1 Tbsp. Maple Flavoring. ************************* SWEET ROLL DOUGH Measure into a mixing bowl: 1/2 c. warm (not hot) 110° to 115° Stir in 2 pkg. active dry yeast. Add: 1 1/2 C. lukewarm milk 1/2 C. sugar 2 tsp. salt 2 eggs 1/2 C. soft shortening 3 1/2 C. flour, approx. Mix until smooth. Add flour, enough to make dough easy to handle (3 to 3 1/2 C.). Knead on lightly floured board; continue to knead until smooth. Place in bowl and let rise until double in size. Divide dough for cinnamon rolls or coffee cake. ************************* DUTCH APPLE COFFEE CAKE 350° oven, 25-30 min. Use 1/4th of sweet roll dough (after dough rises). Pat into 9" square pan. Spread top of dough with melted butter. Sprinkle over top a mixture of 1/4 C. sugar and1/4 tsp. cinnamon. Arrange slices of canned or cooked apples on top of cinnamon and sugar. Let dough rise until double in size.