Nauvoo Bread

Julie and I received this recipe when we visited Nauvoo last year. Count on four hours to make this recipe. The dough rises FOUR times. This is an excellent recipe to use up potato flakes and powdered milk from food storage! Makes 6 of the above sized loaves or 4 large round loaves. I had a very hard time getting the shortening to dissolve so I would recommend melting the shortening first or just using oil. I used olive oil and tastes just fine.

Nauvoo Bread
5 cups HOT water
1/2 cup potato flakes
1/2 cup sugar
1 cup powdered milk
1 1/2 T salt
1/2 cup oil or shortening
2 T. yeast
10-14 cups of flour

In the largest bowl you've got combine hot water, shortening (or oil), potato flakes, powdered milk and sugar. Stir to dissolve shortening. When temperature is tepid, add yeast. Mix in 5 cups of flour and the salt. Stir to a smooth elastic sponge (that instruction makes me laugh everytime. I'm stirring a sponge! ha ha). Add flour to make a smooth and elastic dough. Let rise until double (about 45 minutes). Punch down and let rise again. Shape into loaves. Put into greased loaf pans or put round loaves onto baking sheets sprinkled with cornmeal. Let rise.
Bake at 375 degrees F for about 30-35 minutes.

Baked Oatmeal

This recipe comes from the Porter sister LeAnne Richards! We had it at our Sister's Retreat this year. She made it with blueberries. Yum yum. I made it with Granny Smith apples and frozen raspberries. I know, the recipe says FRESH fruit, but it was still a yummy combination. Oh yes, my neighbor saved me as I didn't have the applesauce like I thought I did and I used a Stage 2 container of pears instead. Worked just fine!

Baked Oatmeal

2 1/2 cups regular rolled oats
1/4 cup oat bran
1/4 cup steel-cut oats
2 tsp baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
2 cups milk
1 egg, beaten
1/3 cup applesauce (or pear)
1/4 cup cooking oil
1/4 cup sugar
1/3 cup packed brown sugar
2 cups fresh fruit (such as blueberries, pears, apples, strawberries)
plain or vanilla yogurt, milk, or cream to eat on top

Preheat oven to 400 degrees F. In a large mixing bowl stir together rolled oats, oat bran, steel-cut oats, baking powder, salt, and cinnamon. Set aside.
In a medium bowl stir together milk, egg, applesauce, oil and sugars. Add to oat mixture, stirring until combined.
Turn into a lightly greased 2 qt dish. Bake uncovered, for 20 minutes. Stir. Gently fold in fruit. Bake, uncovered for 20 more minutes or until lightly browned. Serve with yogurt, milk, or cream. Serves 6-8.

Chocolate Covered Peanut Clusters

2 (12oz.) pkgs. semi-sweet chocolate chips

1 c. creamy peanut butter

16 oz. pkg. mini marshmallows

2 1/2 c. milk chocolate covered peanuts

Powdered Sugar

Melt chocolate chips with peanut butter in heavy saucepan over low heat; stir until smooth. Remove from heat; stir in marshmallows and chocolate covered peanuts. Drop by tablespoonfuls onto a wax paper-lined baking sheet. Chill until firm; sprinkle with powdered sugar before serving. Makes about 4 dozen. Keep chilled.