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This is a collection of some of our members' favorite recipes. Some have been shared together at potlucks & others are just so good they had to be shared here!
 Ingredients
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Bill Littlefield’s Amazing Yeast Rolls ~ Annette H. Briggs
Gently mix together the yeast, sugar and water. Leave alone until active. Active means it is bubbling and you can smell yeast working. It will look foamy. Bread recipes call this mix the “proof.” Melt together the butter and shortening. Cool to 115 degrees and then add to proof. Stir in eggs and salt. Add 3 cups of flour and stir until smooth. Add remaining flour 1 cup at a time, stirring constantly. Cover loosely and refrigerate overnight, up to three days. The dough will double in the bowl. Punch down and divide into fourths. Sprinkle countertop with flour and roll each fourth into a circle. Cut into wedges like a pizza. Starting with outer edge, roll each wedge into a crescent. Spray cookie sheets with oil, and space rolls to allow doubled size when risen. Cover loosely with greased plastic wrap and let rise 3-4 hours. Bake rolls 8-11 minutes at 400. Remove from oven and brush with melted butter. They freeze well too. Note: In the event that bread does not rise in the bowl - pinch off bits the size of large strawberries and roll into strips on floured board while oil heats in cast iron skillet. Season strips lightly with seasonings of choice such as garlic salt, chili powder, cinnamon sugar. When oil is hot, lay strip in oil for 1-2 minutes and flip, fry another 1-2 minutes and remove. Naan! Butter, jam, goat cheese, ham, any topping you want.
Instructions
Combine warm water (like bath water, or about 110°) with yeast in a large mixing bowl and let sit for 5 minutes to get foamy. Then add salt and flours and stir with a wooden spoon. The result will be a sticky, rough dough. Lift the dough out of the bowl and lightly grease the bowl with nonstick spray or olive oil. Cover with plastic wrap and let rise in the refrigerator for two hours or in a warm place for 1 hour. Once doubled in size, lightly sprinkle the dough with flour and transfer to a generously floured work surface. Knead a few times adding flour as needed and then add oats and millet in batches. Knead until grains are incorporated and the dough is no longer sticky. Place on lightly greased baking sheet. Sift a light coating of flour over the top to help keep the dough moist. Let rest for 45-60 minutes. Preheat oven to 450°F and place a metal or cast iron pan (not glass, Pyrex, or ceramic) on the lowest oven rack, and have 1 cup of hot water ready. When ready to bake, slash the bread 2 or 3 times with a knife, making a cut about ½-inch deep. Place bread in oven and carefully pour hot water into the shallow pan on the rack beneath. Close oven door quickly. Bake the bread for 25 to 35 minutes, or until golden brown and crusty. Remove the bread from the oven and cool on a rack. Once fully cooled, store leftovers in a plastic bag at room temp. Nutrition Information – Serving size: 1 slice Calories: 177 Fat: .8g Carbohydrates: 36g Sodium: 118mg Fiber: 2g Protein: 5 Yield: 8-10 servings
Ingredients 2 tablespoons olive oil 1 red bell pepper, chopped 1 small yellow onion, chopped 2 cloves garlic, minced 2 cups cooked black beans in 3/4 cup reserved cooking liquid* 1/4 cup Salsa Lizano** 3 cups cooked rice, preferably day-old and refrigerated 1/4 cup chopped fresh cilantro Instructions Heat olive oil in a large skillet over medium-high heat until shimmering. Sauté chopped bell pepper and onions until peppers are soft and onions are translucent, about 6-8 minutes. Add minced garlic and cook for 1 minute, until fragrant. Add black beans, reserved cooking liquid, and Salsa Lizano, stirring to combine. Simmer for 5 minutes, until slightly thickened and a little bit of the liquid is evaporated. Gently stir in cooked rice, and cook until heated through and most of the liquid is absorbed but not dry, about 3-5 minutes. Stir in chopped cilantro. Season to taste with additional Salsa Lizano/A-1 (I added about a tablespoon extra). Notes * A 1-lb bag of dry black beans will make a double batch of this. I soak beans overnight, cook them in the morning and let get cold. Take out what I need for this recipe and freeze the remaining liquid and beans to use next time I need them. I also freeze cooked rice. **Salsa Lizano is available in some Latin markets, but I haven’t found it yet. I used A-1 steak sauce. I read some people substitute Worcestershire Sauce and add cumin. Click here to see some great information about working with phyllo dough and some recipes using phyllo, prepared by Claude Cookman for Global Women's Gathering.
from Ben Briggs & Bailey Catt, with a little help from Martha Stewart
Preheat oven to 425 & spray a 9x13 baking dish. Roast poblanos in oven until skins are charred and they bubble. Place in ziplock to steam. Peel, seed and chop them. Lightly season chicken breasts on both sides with salt/pepper. Heat a large skillet over medium-high. Add oil and chicken; cook, flipping once until browned. About 10 minutes. Transfer to a plate, cool slightly, and shred with two forks. In sprayed 9x13 dish pour enough salsa to cover bottom. Add a layer of tortilla quarters, another skim of salsa, and half the chicken, and sprinkle on 1 tsp cumin. Add a layer of ⅓ of the cheese and a layer of ⅓ of the chopped peppers. Repeat this layering once more. Finish with remaining tortillas followed by remaining salsa and cheese. Place on a rimmed baking sheet and bake until it's bubbly and top is golden in spots - about 15-20 minutes. Let cool slightly. Top with cilantro, radishes, tomatoes. Lime wedges and Greek yogurt on the side. Refried black beans & guacamole are yummy as sides. 9 eggs 1 package (10 ounces) frozen chopped spinach, thawed and drained 2 tablespoons finely chopped onion 2 tablespoons milk 1 teaspoon salt ½ teaspoon basil leaves ¼ teaspoon garlic powder 8 tomato slices 1 cup shredded mozzarella cheese (about 4 ounces) Beat eggs until light and fluffy. Stir in spinach, onion, milk, salt, basil, and garlic powder. Pour into greased 11x7x1 ½-inch baking dish. Arrange tomato slices on top; sprinkle with cheese. Cook uncovered in 350° oven until set, 25 to 30 minutes. 8 servings Mike Maben Easter 2016 (from Pastor Annette) Serves 24
Ingredients FOR CAKE: •2 cups Flour •2 cups Sugar •1/4 teaspoon Salt •4 Tablespoons (heaping) Cocoa •2 sticks Butter •1 cup Boiling Water •1/2 cup Buttermilk •2 whole Beaten Eggs •1 teaspoon Baking Soda •1 teaspoon Vanilla Ingredients FOR FROSTING: •1/2 cup Finely Chopped Pecans •1-3/4 stick Butter •4 Tablespoons (heaping) Cocoa •6 Tablespoons Milk •1 teaspoon Vanilla •1 pound (minus 1/2 Cup) Powdered Sugar Instructions Note: I use an 18x13 sheet cake pan. In a mixing bowl, combine flour, sugar, and salt. In a saucepan, melt butter. Add cocoa. Stir together. Add boiling water, allow mixture to boil for 30 seconds, then turn off heat. Pour over flour mixture, and stir lightly to cool. In a measuring cup, pour the buttermilk and add beaten eggs, baking soda, and vanilla. Stir buttermilk mixture into butter/chocolate mixture. Pour into sheet cake pan and bake at 350-degrees for 20 minutes. While cake is baking, make the icing. Chop pecans finely. Melt butter in a saucepan. Add cocoa, stir to combine, then turn off heat. Add the milk, vanilla, and powdered sugar. Stir together. Add the pecans, stir together, and pour over warm cake. Cut into squares, eat, and totally wig out over the fact that you’ve just made the best chocolate sheet cake. Ever. (from Mariah Briggs)
Peach Filling Ingredients 8 ripe peaches, pitted, sliced but not peeled 1 ½ - 2 ounces bourbon ¼ cup white sugar ¼ cup packed brown sugar ¼ tsp cinnamon ⅛ tsp nutmeg 1 tsp fresh lemon juice 2 tsp corn starch Topping Ingredients: 2 cups all purpose flour ½ cup white sugar ½ cup packed brown sugar 2 tsp baking powder 1 tsp salt 12 tbsps cold, unsalted butter cut into small pieces ½ cup boiling water Sugar topping 3 tbsps white sugar Preheat oven to 400. Place sliced peaches in ziplock bag, add bourbon, seal, mix thoroughly and marinate 10 minutes. Combine the rest of filling ingredients and then stir in peaches. If there’s too much liquid add more sugar/cornstarch or don’t. Do what you feel is best. Pour filling into sprayed 9x13 baking dish. Bake in preheated oven for 10 minutes. While this bakes, combine all cake topping ingredients except boiling water in a medium bowl, cutting butter in with pastry blender until mix looks like course meal. Pour in boiling water and stir just until mixture comes together. Drop large spoonfuls of cake mixture evenly over top of baked peaches. Top with the 3 tablespoons of white sugar. Place dish on a cookie sheet and bake for 30 more minutes or until top is golden, baked through and peaches are tender. Serve with ice cream. I got this recipe from my Sunday School teacher at Highland Baptist Church in Louisville, Kentucky. I’ve been making some variation of it since about 1987. ~ annette
Squash Casserole 6-8 medium yellow squash, washed, sliced, 1 medium onion, diced 3 carrots, peeled into ribbons 1 stick butter 1 cup sour cream or fat free Greek yogurt 1 can cream of chicken (or cream of anything) soup salt / pepper to taste 1 box Panko breadcrumbs
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