Foster's Whole Wheat Bread

I made the leap about a month ago and now make all of my own whole wheat bread.  I have wanted to do this for a few years now and am so glad I finally did!  I know there are many great recipes out there and I have tried several using different ingredients, but this one is the one that seems to turn out the best for me in the high humid climate that I live in.  I got this recipe from a friend in my previous ward, Sister H. Foster, who lives in a dry climate, so it must be the universal recipe. :)  This recipe is famous! I bake two loaves at a time and freeze one for a later use.  I always make bread on a day when I will be home most of the day so it has plenty of time to rise twice.


Makes 2 2lb loaves
(original recipe doubled this amount, but my mixer won't hold that much dough)


Mix the ingredients below and let sit to activate yeast while assembling other ingredients.  The mixture should be foamy and frothy after 5 minutes or so.  If its not, your yeast is either dead or the water is too warm and you killed the yeast.  Try again with slightly cooler water if this happens.  

1 1/2 C warm water (not scalding, just really warm)
1 1/4 TBS active dry yeast (SAF brand recommended by  Sister Foster, but I use any kind)
1 tsp of sugar


While yeast is activating, mix the following in your Kitchen Aide mixer or Bosche with the dough attachment added.


1/4 C brown sugar
2 tsp salt


Add the following:
1 1/2 C natural apple sauce (if its been in the fridge, put it in the microwave until warm)
1/4 C oil

Add in the yeast and water mixture while the mixer is running.  Then add 1 cup at a time:

1 C bread flour
3 C freshly ground whole wheat flour

Add in another 3-4 C whole wheat flour until the dough is soft to the touch but not too sticky, one cup at a time.  Towards the end, add in the flour 1/4 c-1/2 c increments.  If you add too much flour, the bread will be dry.  The total amount of flour on my last loaf of bread was 6 1/3 c of whole wheat flour, but it depends on humidity and such so go by feel.  The sides of the bowl should be clean, not too sticky but not too stiff.  Its a learned art with a lot of tutorials online to help beginners.  Mel's Kitchen Cafe has this great tutorial.  Let the mixer knead for about 10 minutes.  Cover bowl with a damp towel and let rest until doubled in size. Dump dough out onto floured surface.   Cut dough in half, roll into dough shape and place into greased bread pans.  Cover and let rise again until bread is 1-2 inches above the pan.  Cook at 350 degrees for 28-30 minutes, depending on your oven settings and pans.  Let bread sit in pans for about ten minutes, but no more than that.  Let cool completely on a cooling rack (NOT a cutting board, as I have done this before and the bread gets moist on the bottom).



Recipe source: H. Foster, directions by me, as there wasn't any written down on my recipe card
Picture Source: King Arthur

Ginger & Honey Glazed Carrots

For Thanksgiving this year, we did a potluck with a bunch of friends.  I was so excited to eat this simple, yet very tasty carrot recipe.  My baby loved them too!  

Ginger and Honey Glazed Carrots--

Steam sliced carrots in a little water till almost cooked, drain and put back in sauté pan, add butter, ground ginger, and honey. Cook until done to your liking. Then top with a little fresh parsley. 

Recipe Source:  My friend Allie C.

Photo Source: My Recipes

Cranberry Salsa

My friend Jodi and I recently threw a baby shower for our friend Angie.  Since its Christmas time, we had the theme "Santa Baby" which turned out adorable!  One food item we had was this delicious cranberry salsa.  Jodi made the snowman out of cream cheese, rolled into balls and put the cranberry salsa around the edge of the plate.  She put the crackers on another plate next to the snowman and salsa.  It was easy and so delicious.  


D. Family Cranberry Salsa:

Bag of Whole cranberries

1 can whole berry cranberry sauce

1-2 Jalapenos diced (start with one, add more if needed)

1 bunch cilantro 

6-8 green onions

1 t cumin (I always use 1 Tablespoon)

Up to 1 cup sugar (to taste)

8 oz cream cheese

boil whole cranberries until they pop open

dice jalapenos, cilantro, and green onions together in blender

put the boiled cranberries, canned cranberries, and mixed greens in a bowl.  Add cumin and sugar to taste.  Mix well.

Pour over block of cream cheese.

Serve with crackers

Source: Jodi D.

Top Picture Source :Whats Cooking America

Snowman Picture Source : Six Sisters Stuff

Vanilla, Banana and Coconut Cream Pie

I love this recipe because it is very versatile.  The base of vanilla cream filling is the same and you can alter with a few versions below.  There were also a few other versions I didn't post yet because I want to try them before posting.  I also used this recipe for a baby shower recently.  I made a parfait by putting the vanilla cream in the bottom of a clear cup (1/4 C each), topped with berries and homemade granola.  It was delicious and totally worth the effort.  The mixture of the berries, vanilla cream and granola was perfect in my opinion!

Vanilla Cream Pie

Prep 45 minutes, Bake 30 minutes, Oven 325 degrees, Cool 1 hour, Chill 3 hours, Makes 8 servings

1 recipe Baked Pastry Shell, store bought or whatever pie crust you choose

4 egg yolks
3/4 C sugar
1/4 C cornstarch
2 1/2 C half and half, light cream or milk
1 TBSP butter
1 1/2 tsp vanilla

1.  Prepare and bake the pie crust.  Set aside to cool.

2.  For filling, in a medium saucepan combine sugar and cornstarch.  Gradually stir in half and half.  Cook and stir over medium-high heat until thickened and bubbly; reduce heat.  Cook and stir for 2 more minutes.  Remove from heat.

Slightly beat egg yolks with a fork.  Gradually stir about 1 cup of the hot filling into yolks.  Add egg yolk mixture to filling in saucepan.  Bring to a gentle boil; reduce heat.  Cook and stir for 2 more minutes.   Remove from heat.  Stir in butter and vanilla.  Keep filling warm.  Pour into baked pie crust.  Chill 3+hours  before serving.


For Banana Cream Pie:  Prepare as above, except before adding filling, arrange 3 medium bananas, sliced (about 2 1/2 C) over bottom of the shell.  Top with Whipped Cream.

For Coconut Cream Pie: (haven't tried yet).  Prepare as above, except stir in 1 C flaked coconut with butter and vanilla.  Sprinkle another 1/3 C flaked (and toasted would be delicious) coconut over a whipped cream topping.


Recipe Source: Better Homes and Gardens New Cook Book
Photo Source: My Baking Addiction

Festive Pineapple-Cranberry Salad

Thanks to my Grandma Jeannie for this recipe.  Another Thanksgiving favorite at our house!


Prep: 10 minutes plus refrigeration

1 can (20 oz) Dole Crushed Pineapple, undrained
2 pkg (4 serving size each) Jell-O Raspberry Flavor Gelatin
1 can (16 oz) whole berry cranberry sauce
1 apple, chopped
2/3 C chopped walnuts

Drain pineapple, reserving juice.  Add enough cold water to juice to measure 3 cups; pour into saucepan.  Bring to boil; remove from heat.  Add dry gelatin mixes; stir 2 minutes.  Stir in cranberry sauce.  Pour into large bowl.  Refrigerate 1 1/2 hours or until slightly thickened.  

Stir in pineapple, apples and walnuts.

Refrigerate 4 hours or until firm.  Garnish with reserved pineapple sliced apple and some fresh mint (I leave out the mint).

Makes 14 servings, 1/2 C each.

Recipe Source: Grandma J
Photo Source: Tara Cooks

Mom's Pecan Pie

My absolute favorite pie right here.  So not good for you, yet soooo delicious.  A Thanksgiving staple at our home.

1 C karo syrup (clear, not dark)
1 C dark brown sugar
1/3 C melted butter
1 heaping cup of shelled, whole pecans (have used 1 1/2 c as well)
3 eggs
1 tsp vanilla
pinch of salt


Mix all ingredients well and pour into an unbaked 9 inch pie shell. Place tin foil around the crust of pie so it only covers the crust and leaves the pecan portion exposed (keeps crust from burning).  Bake at 350 for *45-50 minutes.  *In my last home, I had to add 20 to 30 minutes to the cooking time.  In my current home, the oven cooks hotter so I didn't have to add on as much baking time.  It shouldn't "jiggle" if you shake the rack.  A cookbook I was reading said that a knife should come out clean and that will mean its done.  I haven't used the knife test, but will do so next time I bake this pie.  After removing pie from oven, remove the tin foil (crust should be golden brown).  Let stand until cool.  Pie will thicken as it stands.  

Recipe Source: My mom
Photo Source: Last Call for Corn

Fried Rice

A lady in a mumu gave me this recipe....so its totally legit.....even if she is a haole ;)  The measurements are not exact, as I was told how to make the recipe and it wasn't a written down thang.  I haven't converted my kids to fried rice yet, so I left some white rice out and added the veggies to the side. I will add that this recipe is really easy! 



White sticky Japanese rice, made according to package directions
(2 C water for 1 1/2 C dry rice, made 4 C cooked rice)

After cooking rice, transfer hot rice to a 9X13 pan or large bowl. 
Drizzle a few TBSP Oyster Sauce over rice.
Drizzle a few tsp Soy Sauce over rice.
Stir together and taste.  Add more Oyster and Soy Sauce until you get the right saltiness level and flavor level you like. 

Add the following ingredients to the rice:
-any cooked and chopped meat you like (bacon, ham, Spam-optional, can leave meat out)
-2 scrambled eggs, chopped
-green onions
-frozen peas, carrots and corn (thawed in microwave)

Serve warm. 

Recipe Source: Kathy H.
Picture Source: Rice Simply Rice