1 package regular active dry yeast
(equal to 2-1/4 teaspoons)
1 ½ cups warm water (105°F to 110°F)
I cup lukewarm, unseasoned mashed
potatoes
2/3 cup sugar
2/3 cup butter or shortening,
softened
1 ½ teaspoons salt
2 eggs
7 to 7 ½ cups all-purpose flour
• In a large bowl, dissolve yeast in
warm water. (If you've just cooked
the potatoes, use 1 ½ cups of the
warm potato water.) Stir in potatoes,
sugar, butter, salt, eggs and 3 cups of the flour. Beat with electric mixer on low speed until smooth.
Beat on medium speed for one minute, scraping bowl frequently. Stir in enough remaining flour to
make dough easy to handle.
• Place dough on a lightly floured surface; gently roll in flour to coat. Knead about 5 minutes, or until
the dough is smooth and springy.
• Grease large bowl with shortening or spray with cooking spray. Place dough in bowl, turning dough
to grease all sides.
• Cover the bowl tightly with plastic wrap and refrigerate at least 8 hours, but no longer than 5 days.
• Gently push your fist into the dough to deflate it. Divide dough into 2 equal pieces for loaves, or 4
equal pieces for rolls. Shape and bake as desired.
Image source: http://farm3.static.flickr.com/2463/3602479503_3221b66c05.jpg?v=0%60
MFP Kelly Baker
From the “Ball Complete Book of Home Preserving”
This is the perfect accompaniment far cold Thai rice paper rolls. This sauce is also delicious with any
deep-fried Asian appetizer, such as spring rolls, chicken balls or wontons. It is also good with grilled
chicken, and the addition of a tablespoon or two perks up classic oil and vinegar dressings.
Makes about nine 8-oz jars
½ cup finely chopped garlic
1 Tbsp. salt
6 cups cider vinegar (5%)
6 cups granulated sugar
½ cup hot pepper flakes
1. Prepare canner, jars and lids.
2. In a small bowl, combine garlic and salt; set aside.
3. In a large stainless steel saucepan, bring vinegar to a boil. Add sugar and stir until fully dissolved.
Reduce heat and boil gently for 5 minutes. Remove from heat. Add garlic mixture and hot pepper
flakes; stir well.
4. Ladle hot sauce into hot jars, leaving ½-inch headspace. Remove air bubbles and adjust
headspace, if necessary, by adding more of the hot sauce. Wipe rim. Place lid on jar. Screw band
down until resistance is met, then increase to fingertip-tight.
5. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process
for 15 minutes. Remove canner from heat, or turn burner off. Remove canner lid, wait 5 minutes,
then remove jars. Cool and store.
MFP Kelly Baker
From “Ball Complete Book of Home Preserving”
Makes about four 8-oz. jars
Conserves are luscious combinations of fresh and dried
fruits and nuts, cooked to create a thick, sweet
spread with a varied texture. They are especially nice
served with specialty breads such as crumpets,
English muffins, pancakes and waffles. Conserves also
make excellent garnishes for meat and cheese
Trays, as well as cakes and pies.
1 orange (unpeeled) seeded and finely chopped
2 cups water
4 cups cranberries
½ cup raisins
3 cups granulated sugar
½ cup chopped nuts*
1. Prepare canner, jars and lids.
2. In a large, deep, stainless steel saucepan, combine orange and water. Bring to a boil over high heat.
Reduce heat, partially cover and boil gently until peel is tender, about 5 minutes.
3. Add cranberries, raisins and sugar, stirring until sugar dissolves. Return to a boil over medium-high
heat, stirring frequently. Boil hard, stirring frequently, until mixture thickens, 10 to 15 minutes.
4. Stir in nuts and cook, stirring constantly, for 5 minutes. Remove from heat and test gel. If gel
stage has been reached, skim off foam.
5. Ladle hot conserve into hot jars, leaving ¼- inch headspace. Remove air bubbles and adjust
headspace, if necessary, by adding hot conserve. Wipe rim. Place lid on jar. Screw band down until
resistance is met, then increase to fingertip-tight.
4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process
for 15 minutes. Remove canner from heat, or turn burner off. Remove canner lid, wait 5 minutes,
then remove jars. Cool and store.
*Walnuts, pecans, hazelnuts and blanched almonds are all excellent choices for conserves. Always
check to be sure nuts are not stale. To bring out a more nutty flavor, toast dry nuts in a dry fry pan
or toaster oven for 3 or 4 minutes before adding to conserves.
Photo source: http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/300x300/exps1242_CP143300D01_16_8b.jpg
MFP Kelly Baker
Chocolate bowls are handy treats for holding candies, other chocolates,
truffles, berries, strawberries, wafers and more.
1. Assemble the items needed to complete the
project:
6 balloons, washed and dried
Microwave-proof bowl
Cookie sheet
Parchment paper
Vegetable spray
Chocolate
2. Blow up the balloons with air:
The balloon should not be blown any larger than 6-8
inches. Tie off with a knot, then spray each balloon
with a vegetable spray. This will make it much easier
to remove the set chocolate bowl.
3. Line a cookie sheet with parchment paper.
4. Melt or temper the chocolate: Either place the
chocolate into the microwave to melt or use a doubleboiler. Do not overcook the chocolate.
5. Allow the chocolate to cook for 5 to 10 minutes: The balloons will burst if the chocolate is too
warm. Work quickly and don't leave the balloon in for too long at any point of the dipping process.
6. Dip the balloon into the cooled chocolate: Hold the balloon by its knot at an angle. Dip into the
chocolate to the level you’d like the finished bowl to be. Then, tilt the angle the other way and dip
again. Do this angle changing a few times. Then, to create a smooth coat on the chocolate, simply
turn the balloon around slowly in the melted chocolate. Take the balloon out and allow any excess
chocolate to drip back into the melted chocolate
7. Make a base for the chocolate bowl: Pour one
teaspoon of melted chocolate onto the cookie sheet
lined with parchment paper. Aim to make a circle.
Place the dipped balloon onto the chocolate circle.
MFP Kelly Baker
8. Leave to set: Place the chocolate balloons in a
cool, dry place to set, or in the refrigerator for
around 10 minutes to half an hour. Don’t have
anything strong-smelling in the refrigerator at the
same time or it might cross-contaminate the
chocolate.
9. Remove the bowls from the balloons: Remove
the balloon and bowl from the cookie sheet. If the
base is stuck, gently slide a knife under to remove it.
Then stick a pin into the balloon at the top and
allow the air to expel slowly. Don’t rush this part or
the bowls may blow apart. (Place a piece of
cellophane tape onto the balloon before puncturing
to reduce the chance of popping the balloon). Ease
the bowls out from the base of the balloon.
10. Fill the bowls with your choice of goodies.
Step-by-step instructions with photos: http://www.wikihow.com/Make-Chocolate-Bowls-With-Balloons
MFP Kelly Baker