Pantry Secrets Bread in an Hour

5 1/4 cups flour
1/2 T. salt
1/4 cups sugar
1 1/2 T. yeast
1 1/2 T. liquid lecithin
2 cups HOT water

Add all ingredients to bread mixer and knead for 5 minutes.  Form into 2 loaves.  Let raise 25 minutes.  Bake at 350 degrees for 25 minutes.

For whole wheat bread add additional 1/2 T. lecithin and replace 1/2 cup of hot water with microwave warmed applesauce.  Knead for 10 minutes.

2 loaves

Shauna Strong's Banana Bread

Shauna Strong's Banana Bread

2/3 cup oil
1 1/3 cup sugar
1/3 cup buttermilk (can add 1/2 T. vinegar to fresh milk)
3 bananas mashed
2 eggs
1 1/4 tsp. baking soda
1 1/4 tsp. baking powder
2 1/2 cups flour
1/2 tsp. salt
1 cup nuts

Cream sugar and oil.  Add eggs, buttermilk, and bananas and mix well.  Add dry ingredients and stir until mixed.  Do not overmix.  Add  nuts, chocolate chips at the end if desired.  Makes approx. 2 loaves.  Bake 300 degrees for 1 hour.

Coconut Cake with Whipped Cream and Berries

Coconut Cake with Berries and Cream

1/2 cup melted butter, cooled

6 large eggs, separated

1/4 tsp. baking soda

1/4 tsp. salt

1 cup sugar

1/3 cup flaked coconut, toasted and finely ground

1 cup flour, divided

2 cups heavy cream, divided

1 can sweetened condensed milk

1 can unsweetened coconut milk

3 cups mixed berries (about 12 oz.)

Preheat oven to 350. Grease 9x13 glass pan. Whisk together egg whites, baking soda and salt in stand mixer fitted with whisk attachment on medium speed, until soft peaks form, 4-5 minutes. Add egg yolks to egg-white mixture, and whisk until completely combined. Gradually add sugar and whisk until combined. Fold in butter and coconut with a rubber spatula.

Sift 1/4 cup flour onto mixture; fold to combine. Repeat with remaining flour, folding in 1/4 cup at a time. Pour batter into pan; bake until golden and a toothpick inserted into center comes out clean, 20 to 25 minutes.

Meanwhile, whisk together 1 cup heavy cream, coconut milk and sweetened condensed milk. As soon as cake is removed from oven, pour cream mixture over the cake. Let cake cool completely in a pan on a wire rack. Cover cake with plastic wrap and refrigerate at least 5 hours and up to 8 hours.

Just before serving, whisk remaining cup of heavy cream until soft peaks form, and spread over cake. Serve with mixed berries.

Chicken Spaghetti Casserole

Chicken Spaghetti

2 cups Cooked Chicken

3 cups Dry Spaghetti, Broken Into Two Inch Pieces
2 cans Cream Of Mushroom Soup
2 cups Grated Sharp Cheddar Cheese
¼ cups Finely Diced Green Pepper
¼ cups Finely Diced Onion
1 jar (4 Ounce) Diced Pimentos, Drained-Optional!
2 cups Reserved Chicken Broth From Pot
1 teaspoon Lawry's Seasoned Salt
⅛ teaspoons (to 1/4 Teaspoon) Cayenne Pepper
Salt And Pepper, to taste
1 cup Additional Grated Sharp Cheddar Cheese

Cook 1 cut up fryer and pick out the meat to make two cups. Cook spaghetti in same chicken broth until al dente. Do not overcook. When spaghetti is cooked, combine with remaining ingredients except additional 1 cup sharp cheddar.

Place mixture in casserole pan and top with remaining sharp cheddar. Cover and freeze up to six months, cover and refrigerate up to two days, or bake immediately: 350 degrees for 45 minutes until bubbly. (If the cheese on top starts to get too cooked, cover with foil).

Stuffed Shells

Stuffed Shells

3 cups ricotta cheese

1 c. mozza, grated
½ c. parmesan cheese
1-2 beaten eggs
2 T. dried parsley
¼ tsp. Italian seasoning
Garlic salt to taste
1 box jumbo shells
1 jar spaghetti sauce

Cook jumbo shells according to pkg directions.  Combine other ingredients and stuff shells (use baby spoon).  Mix a little hot water with spaghetti sauce and put a small amount in pan.  Put stuffed shells on top of sauce and pour more sauce over.  Sprinkle with additional mozza and bake 375 for 30 minutes covered.

Broccoli Cheese Soup

Broccoli Cheese Soup

1 lb. broccoli or 1 pkg. frozen

½ onion, chopped
2 cups water
2 chicken bouillon cubes
¼ cup butter
½ cup flour
Salt and pepper to taste
1 ½ cups cheese

Boil broccoli and onion (and any other veggies) in water with bouillon until tender.  In another pan, melt butter and whisk in flour. Gradually add milk, stirring constantly until it is thick and bubbly.  Add salt and pepper to taste.  Add cheese and heat until melted.  Add to broccoli mixture.  4 servings

Teriyaki Salmon

Teriyaki Salmon

5-7 oz Salmon fillets

Kikkoman Teriyaki Sauce and Glaze

Season the fillets with salt and pepper and pan sear presentation side down first in hot vegetable oil.  Just get a nice golden brown on them.  Turn over and place immediately on a sheet pan.  Brush liberally with Kikkoman glaze, finish in the oven til slightly less than medium done.  Brush once or twice more with the glaze as it bakes.