Simple 1 Hour Bread

8 cups white bread flour

1/2 cup sugar

5 tsp. salt

3 Tbsp. instant yeast

3 Tbsp. oil

3 1/2 +2 Tbsp. cups very warm water

1. Mix dry ingredients. Add oil and water. Mix for 1 minute and then check the consistency of the dough. The dough should be very sticky. If it is too dry, add more water.

2. Mix for 5 minutes. (Do not add anymore flour after the dough has finished mixing.)

3. Spray kneading surface with cooking spray and turn dough out onto surface. Knead dough briefly until it has a smooth consistency. It will stick way less to your hands if you spray them too before handling the dough.

4. Divide dough into 3 pieces (or more if you wish to have smaller loaves) and shape loaves into desired shapes and place in pans. Cover with a kitchen towel and let rise for 25 minutes.

5. Bake loaves at 350 for 25 minutes, or until they are golden brown.

6. If you want a soft crust, rub golden browned tops with a stick of real butter while still warm.

Spicy Pumpkin Muffins

Ingredients
3/4 cup pumpkin puree
1 cup Splenda granulated sweetener
6 tablespoons buttermilk
3 tablespoons canola oil
3 tablespoons molasses
1 large egg + 1 large egg white
11/2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
11/2 teaspoons cinnamon
1 teaspoon ginger
1/2 teaspoon allspice
1/4 teaspoon cloves
1/4 teaspoon salt
Instructions
1. Preheat oven to 375°F. Spray 10 standard muffin cups in tin with nonstick baking spray.
2. In a medium bowl, stir together the first 7 ingredients (pumpkin through eggs). Set aside.
3. In a large bowl, combine flour, baking powder, baking soda, spices, and salt. Stir; make a well in the center of the dry ingredients and add the pumpkin mixture. With a large spoon or spatula, stir just until blended.
4. Spoon batter into prepared muffin cups.
5. Bake for 20 minutes or until center springs back when lightly touched. Cool in pan for 5 minutes before removing to a wire rack.
Nutrition Information Per Serving:
Calories 150 : Fat 5g (0 saturated) : Carbohydrate 22g : Fiber 1g : Protein 4g Sodium 180 mg
(Sensational Splenda Recipes)

Old-Time Beef Stew - Paula Deen

photo:  Food Network

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• 
  
• 2 pounds stew beef
• 2 tablespoons vegetable oil
• 2 cups water
• 1 tablespoon Worcestershire sauce
• 1 clove garlic, peeled
• 1 or 2 bay leaves
• 1 medium onion, sliced
• 1 teaspoon salt
• 1 teaspoon sugar
• 1/2 teaspoon pepper
• 1/2 teaspoon paprika
• Dash ground allspice or ground cloves
• 3 large carrots, sliced
• 3 ribs celery, chopped
• 2 tablespoons cornstarch

Directions

Brown meat in hot oil. Add water, Worcestershire sauce, garlic, bay leaves, onion, salt, sugar, pepper, paprika, and allspice. Cover and simmer 1 1/2 hours. Remove bay leaves and garlic clove. Add carrots and celery. Cover and cook 30 to 40 minutes longer. To thicken gravy, remove 2 cups hot liquid. Using a separate bowl, combine 1/4 cup water and cornstarch until smooth. Mix with a little hot liquid and return mixture to pot. Stir and cook until bubbly.

Pumpkin Cookies

8 ounces butter, softened

1 cup white sugar

1 cup packed brown sugar

1 egg

1 teaspoon vanilla extract

1 cup pumpkin puree

1 cup rolled oats

1 teaspoon baking powder

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 1/2 cups all-purpose flour

1. Preheat oven to 350 degrees F.

2. Cream together butter, white sugar and brown sugar until fluffy. Beat in egg, vanilla and pumpkin.

3. In a separate bowl, mix together the oats, baking powder, cinnamon, salt, and flour. Stir into pumpkin mixture.

4. Drop cookies by the heaping teaspoonful onto cookie sheets covered with parchment paper. Bake 12 to 15 minutes or until slightly browned around edges.

5. Remove from oven and place on cooling racks. Frost with your favorite powdered sugar glaze or leave plain.