Koop - Sanet.meFamily Favorites Cookbook

Family Favorites By Tiffany Koopand countless others 2016 Tiffany Koop All rights reserved. ISBN: 1523376821 ISBN-13: 978-1523376827

how to use a recipe and more importantly how to love people by cooking them good food. I would also like to dedicate this to my husband and children. They have allowed me to spend hours on the computer and continuously encouraged me to get it done. TABLE OF CONTENTS Acknowledgments i 1 Breads 2 Appetizers and Sides 17 3 Main Dishes 4 Crock Pot Meals 5 Desserts 6 Holidays 7 Health and Wel ness 140 Index ACKNOWLEDGMENTS This cookbook would not be possible without the people behind the recipes.

My sister threw me a bridal shower that required attendees to provide a written recipe that she put in a beautiful handmade recipe box. I have used these recipes for years and have added many along the way. After being asked for recipes so often, I decided to type up my recipes so I could have easy access and so I could share. I also collected some treasured family recipes from grandparents so I could give the copies to my children. I cant wait to see my daughter make my grandmothers famous lasagna or see my sons make my grandfathers gumbo. I hope you enjoy these recipes as much as my family does.

May they fill your home with love and laughter like they have done my own. i

Artisan Bread Banana Bread Biscotti Bread Bowls Easy Drop Biscuits Fruit and Veggie Muffins Jalapeo Cornbread Naan Pumpkin Bread Quick Dinner Rolls Southern Style Cornbread Thin Crust Pizza Dough Zucchini Bread Artisan BreadIngredients 3 Cups lukewarm water 1.5 Tbsp granulated yeast (2 packets of 7.25g yeast) 1.5 Tbsp kosher or coarse salt 6.5 cups unsifted, unbleached all-purpose flour Directions In a 5 quart or 1 gallon resealable, lidded (the lid must not be air tight to allow for gasses to escape) plastic food container or food-grade bucket, mix the warm water and yeast. Add the flour and salt, mixing until combined. Let sit on countertop for 2 hours. Then refrigerate until ready to use (up to 2 weeks) Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a grapefruit-size piece of dough (around 1 lb), using a serrated knife.

Hold the mass of dough in your hands and add a little more flour, as needed, so it won't stick to your hands. Gently stretch the surface of the dough around to the bottom on all 4 sides, rotating the ball a quarter-turn as you go. The bottom of the loaf may appear to be a collection of bunched ends, but it will sort itself out during resting and baking. Rest the loaf and let it rise in the form, on the tray/pizza peel, for about 40 minutes Depending on the age of the dough, you may not see much rise during this period. That's fine, more rising will occur during baking. Continued on next page Twenty minutes before baking, preheat the oven to 450F.

Place an empty broiler tray for holding water on any other shelf that won't interfere with the rising bread. Dust the top of the loaf liberally with flour. Slash a quarter inch deep cross, diagonal lines, or tic-tac-toe pattern on top using a serrated knife. After a 20 min preheat you're ready to bake. Put your loaf in the oven and pour about 1 cup of hot water into the broiler tray and close the oven to trap the steam. Yield: 4 loavesBanana BreadIngredients 2 Cups flour 1 tsp baking soda 1/4 tsp salt 1/2 cup butter, softened 3/4 cup brown sugar 2 eggs, beaten 2 1/3 cups mashed overripe bananas 1 tsp sour cream (heaping) 1 cup chopped nuts (optional) Directions Preheat oven to 350 degrees and grease a 9x5 loaf pan. Yield: 4 loavesBanana BreadIngredients 2 Cups flour 1 tsp baking soda 1/4 tsp salt 1/2 cup butter, softened 3/4 cup brown sugar 2 eggs, beaten 2 1/3 cups mashed overripe bananas 1 tsp sour cream (heaping) 1 cup chopped nuts (optional) Directions Preheat oven to 350 degrees and grease a 9x5 loaf pan.

In a large bowl, whisk together flour, soda, and salt. In second large bowl whip together butter and brown sugar with electric mixer. Add eggs and sour cream. Add bananas and mix well. Add nuts if using. Add bowl of wet ingredients to bowl of dry ingredients and stir until blended.

Some lumps will remain - do not over-stir! Pour into loaf pan and bak 60-65 minutes or until toothpick comes out dry with some crumbs. Yield: 1 loafRecipe from Lindsay DunningBiscottiIngredients 2 eggs 1/8 Cup butter 3/4 Cup oil 1 Cup sugar 1 Tbsp Vanilla 1 Cup chopped walnuts 1/2 Tbsp baking soda 2 tsp cinnamon 4 Cup flour Directions Cream together eggs, butter, oil, sugar and vanilla. Add in nuts. In a separate bowl combine baking soda, cinnamon, and flour. Add dry ingredients to wet and mix well. On a greased baking sheet, pat dough into a 1/2 thick rectangle.

Bake at 350 degrees for 20-30 minutes. Remove biscotti and turn oven off. While very hot, slice into bars and turn on sides on the baking sheet. Replace in a 200 degree oven and bake bars for another 30 minutes. Place in airtight container after cooling. Yield: 16 biscottiRecipe from Karen ThomasBread BowlsIngredients 1/2 cup warm water 1 cup warm milk 2 Tbsp butter, softened 1.5 tsp salt 4 Cups flour 2 packages yeast 1 egg white, beaten Directions Knead all ingredients except for egg white for 10-15 minutes (can use stand mixer with dough hook). Yield: 16 biscottiRecipe from Karen ThomasBread BowlsIngredients 1/2 cup warm water 1 cup warm milk 2 Tbsp butter, softened 1.5 tsp salt 4 Cups flour 2 packages yeast 1 egg white, beaten Directions Knead all ingredients except for egg white for 10-15 minutes (can use stand mixer with dough hook).

Turn dough on a lightly floured surface. Divide into 6 portions and shape into balls. Place on greased baking sheets. Cover and let rise in a warm place until doubled (about 30 minutes). Brush with egg white. Bake at 375 degrees for 20-25 minutes or until golden brown.

Cool on wire racks. To make bowl, cut the top fourth off the bread; carefully hollow out bottom of each, leaving a 1/4 shell (discard removed bread or save for another use) Yield: 6 Bread BowlsEasy Drop BiscuitsIngredients 2 Cups Flour 1 Tbsp baking powder 1 tsp salt 1/4 cup oil or melted butter 1 cup milk Directions Mix together dry ingredients and then add in oil and milk. Drop by heaping tablespoons onto a greased cookie sheet. Bake at 425 degrees for 10 minutes. Red Lobster Variation: Add to dry ingredients 1-2 Cups shredded cheddar cheese, 1 tsp basil, 1 tsp oregano, 1/2 tsp thyme. While the biscuits are baking, melt 2 Tbsp butter in a small saucepan with one finely chopped garlic clove.

Pour garlic butter over biscuits as soon as you take them out of the oven. Yield: 12 biscuitsRecipe from Emily KennedyFruit and Veggie MuffinsIngredients 1 Cup flour * 3 Tbsp oil or melted butter 1/3 cup sugar 2 eggs 1/2 tsp baking soda 1 tsp baking powder 1 tsp cinnamon 1 Cup mashed or grated fruit or veggie (see ideas below)** 1/2 Cup chopped nuts (optional) *Flour: I use 1 cup of GF Baking Mix. I recommend using 1/2 cup whole wheat flour and 1/2 cup white flour for the 1 cup flour requirement. **Fruits and Veggies: 1 cup mashed banana, 1 cup grated apple, 1 cup squash and 1 cup grated apple (double the recipe), 1 cup grated carrots (add 1/2 cup raisins if you like), 1 cup peeled and grated zucchini, 1 cup blueberries, 1 cup bananas and 1 cup strawberries (double the recipe)...or 1 cup of any other veggie you like...just mash or grate them up! Directions Preheat oven to 350. In bowl, combine eggs, oil, sugar and mashed fruit or veggie. Mix well. Mix well.

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