Peppermint Bark

You will need 6oz both white and semi-sweet chocolate, 1 9x9 pan covered in tinfoil, 2 teaspoons vegetable oil, 1-3 cup crushed candy canes, i metal mixing bowl that fits over top of a pan, and 1 pan.

Put the candy canes in a plastic bag.

Use a rolling pin or hammer to crush them but not too muck you still want some chunks

Simmer some water in the pan and put the bowl on top of it.

Add the chocolate and stir constantly.

Add 1 teaspoon vegetable oil.

Mix until smooth then pour into the 9x9 prepared pan.

Spread evenly on the bottom of the pan, then put in a refrigerator until firm

Then melt the white chocolate and the remaining vegetable oil in a bowl over simmering water.

Pour on top of the other chocolate and spread it evenly on top.

Sprinkle on the candy canes evenly.

Refrigerate for about an hour.

Take the aluminum foil out.

Break into peaces and refrigerate for up too 2 weeks.

Lefse

Cook, peel, and rice 10 lbs of potatoes.

Add salt.

Add sugar

Add the butter

Mash with fingers

Keep on mashing until the butter is incorporated.

Add enough flour until it forms a ball and is just a little sticky and nice and smooth

not like that- too sticky

yes, like that

Careful it gets messy

Roll out as thin a possible with a rolling pin with ridges in it. Then roll up with a Lefse stick.

Unroll on an un-greased griddle set to about 400 degrease.

Cook until golden brown underneath then flip and repeat.

When you're done cooking, fold in half and again to make a triangle. Then put under towels to keep worm.

Wipe of pan and repeat

Spread some butter on one and add sugar or just add jelly.


10 Lbs russet potatoes
10 cups flour
5 tsp salt
5 tsp sugar
8 tbsp butter


Some interesting facts are:

The rolling pin has grooves in it, to hold flour for so the dough does not stick. It also works out air pockets.

Lefse sticks are for easy carrying and flipping the Lefse.

Some history of Lefse: Lefse originated in Norway as a flat bread. It has many different verities like sweet, plain, thick, thin, and being made with or with-out potatoes. In Norway Lefse is also called Lompe.

Pate a choux

Boil water, butter, and salt.

Add flour and remove from heat.

Continue working the mixture until all flour is incorporated and dough forms a ball.

Transfer mixture into bowl of a standing mixer and let cool for 3 or 4 minutes.

With mixer on stir or lowest speed add eggs, 1 at a time, making sure the first egg is completely incorporated before continuing.

Once all eggs have been added and the mixture is smooth put dough into piping bag fitted with a round tip.

Pipe immediately into golfball-size shapes, 2 inches apart onto parchment lined sheet pans.

Cook for 10 minutes, then turn the oven down to 350 degrees F and bake for 10 more minutes or until golden brown.

Make the pudding according to directions the put into a piping bag.

Cut a hole in the side of you pate a choux bug enough to fit the piping end in it and fill each full of pudding

• 1 cup water
• 3/4 stick butter (6 tablespoons)
• 1 teaspoon salt
  
• 5 3/4 ounces flour
• 1 cup eggs, about 4 large eggs and 2 whites
• 2 cups milk
  
• 1 pkg of your favorite pudding
  

Blintzes

Whisk Together 2 eggs, 2 tablespoons oil, 1 cup milk, 3/4 cup flour, and 1/2 tsp. salt.
Chill for at least 30 min.

Mush together 1/4 Lb. cottage cheese, 1/4 Lb. cream cheese, 2 egg yolks, sugar and vanilla to taste.
Chill for 30 min.

Melt some butter over high heat

Add some batter to cover about 3/4 of the bottom of the pan and lift the pan and turn it so that it spreads out around the bottom of the pan.

Let it sit there until it is golden brown on the bottom.

Flip it over on a plate so that the cooked side is up add about 3 tbs of the cream cheese combination.

Fold the bottom over the combination then the left side and the right side and the top.

Put them back on the pan until each side is golden brown.(flipping after about 2 min)


Serve worm or cold with jam or apple butter or anything enjoy.

Scones

1 large egg
1/2 cup milk
2 cups all-purpose flour
2 1/2 Tbsp sugar
1 Tbsp baking powder
1/2 tsp salt
6 Tbsp cold butter, cut into bits
3/4 cup raisins

1 Preheat the oven to 400ºF. Whisk the egg and milk together in one bowl and the flour, sugar, baking powder, and salt in another.

2 Drop the butter into the flour and, using your fingers, cut and rub until the mixture is pebbly. Pour in the milk and egg. Mix with a fork until the dough is evenly moist. Add the raisins and give the very sticky dough a few more stirs.

3 Spoon a dozen mounds of dough onto a foil-lined baking sheet and bake for 20 to 22 minutes, or until the scones are golden brown. Cool for a few minutes. Serve warm with butter or jam, or a little of each.

A scone is a small British quickbread or cake. Scones are popular in the United Kingdom, Ireland, and Canada. They can be made from wheat, barley, or oatmeal. They’re quite easy to make and are usually eaten with Cream or Devonshire tea. From our perspective, they taste delicious.

Facts on Bread

Did you know that in the stone age people made solid cakes from stone-crushed barley and wheat?

Did you know that the Egyptians were the first people to make bread ? They made a bread called flat bread which is still getting made today?

Did you know that bread came so important that the bread industry began bezing controlled by those in power of the 11th century?

Did you that sourdough bread is most popular in the west U.S coast, and that it does not have yeast in it?

Did you that white bread is often criticized for being less nutritious than other breads?

White Bread

Here’s the equipment you need…
One large mixing bowl A second one is useful, but optional - you can get by with one if you’re willing to wash it in the middle of the process.
One spoon You need a spoon to stir the dough.
One measuring cup A 1/4 or 1/2 cup measuring cup will do the job.
One measuring spoon A one-teaspoon measurer will be just perfect.
One bread pan Obviously, to bake the bread in.
One hand towel This is just to cover the bread dough as it rises so it doesn’t get drafts or dust or anything on it.

That’s all you need, and it’s all stuff that’s pretty common in most kitchens.

Now, for the food ingredients…
1/4 cup milk
5 teaspoons sugar (or 1 1/2 tablespoons)
1 teaspoons salt
5 teaspoons butter (or 1 1/2 tablespoons)
1 package active dry yeast (you can get yeast near the flour at your local grocery store)
2 1/2 to 3 1/2 cups flour (get unbleached white for your first attempt)
Corn starch or nonstick cooking spray (just to prevent the bread from sticking to the bowl or pan)

That’s all you need for homemade bread, period. There are some neat things you can do with added ingredients, which I’ll talk about later, but all you need is that stuff. Nothing complicated or “secret” or confusing at all.

Ordinarily when baking bread, I would mix the dough with my KitchenAid stand mixer, but making bread is easy enough that this is just a convenience, not a requirement by any means. Basically, instead of doing the kneading and stirring described below, I just flip a switch and this machine does it for me.

OK, let’s get started. First, you should warm up the bowl - the best way to do that is to just fill it with hot water, then dump out the hot water, leaving the bowl rather warm. Then, mix up the yeast according to the directions on the packet. Usually, it will say something along the lines of “add a cup of warm water to the yeast and stir.” What you’ll end up with is some tan-colored water with some bubbles in it, as shown above. You should stir this until there are no lumps in the yeast.

Melt the butter in the microwave, then add it, the milk, the sugar, and the salt to the yeast liquid and stir it up until everything looks the same (a very light tan liquid). Then add two cups of flour to the mix - don’t add the rest yet. Your bowl should look something like what’s shown above, where I have the spoon on board ready to stir.

Start stirring, and then add the flour about 1/4 cup at a time every minute or so. It will stick to the spoon big time at first - don’t worry about it. Keep stirring and adding flour until the dough is still slightly sticky, but it doesn’t stick to your hands in any significant way. Also, it should largely clean the sides of the bowl, leaving just a thin layer of floury stuff. It’ll look something like the above.

Now comes the fun part: kneading. Take a bit of flour between your hands and then rub them together over the top of an area on the table where you’re going to knead the dough. Do this a few times until there’s an area on the table lightly covered in flour. Then grab the dough ball out of the bowl, slap it down on the table, and start beating on it. Do this for ten minutes. Just take the dough, punch it flat, then fold it back up into a ball again, and repeat several times. I also like to take it in my hands and squeeze and twist it.

When the ten minutes are up, shape it into a ball (like shown above), then either clean up the bowl you were using before or get out another bowl. Either coat the inside lightly with corn starch or nonstick cooking spray, depending on your preference, then put the ball of dough inside the bowl.

Put a cloth over the bowl and sit it somewhere fairly warm for an hour. If you have a warming area on your stove top, that’s a great place to put it - set the warming area on as low as it will go, as I’m doing in the picture above. This is a good time to clean everything else and put the stuff away, but leave the flour out and the floured area on your table untouched.

Here’s what the dough looks like before rising…

… and then an hour later after rising, still in the bowl…

It should be roughly double the size that it was before, but don’t sweat it too much if it’s larger or smaller than that, as long as it rose at least some amount. Punch the dough down (three or four good whacks will cause it to shrink back down to normal), then lay the dough out on the floured area and spread it out in a rectangle shape, with one side being roughly the length of the bread pan and the other side being about a bread pan and a half long.

You may need to put a bit more flour on it and on the table to prevent sticking. Then, roll it up! The roll should be roughly the same size as the bread pan, as shown below.

Tuck the ends of the roll underneath, with the “under” side being where the seam is. Then spray the bread pan down with nonstick cooking spray (or coat it with cornmeal) and put the loaf inside of the pan.

Cover that loaf up with the towel, put it back where it was before, and wait another hour. This is a good time to clean everything up, then go do something else fun. The loaf should raise some more:

Put that loaf in the oven at 400 degrees Fahrenheit (200 degrees Celsius) for thirty minutes. When it’s done, pull it out and immediately remove it from the pan to cool. It’ll look something like this, hopefully.

Let it cool down completely before slicing.

Getting Started
Making bread is easier than you think. There's nothing better than a slice of bread, fresh from the oven, with butter on it. Our video shows you how.

Facts from: link