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The Long Lost Potato Bread Recipe

Once upon a time, my mother had a friend with an amazing bread recipe. She shared this recipe with me and I wowed my family and friends with loaves upon loaves of fresh bread. My blog, at the time, was all about homeschooling, so I posted the recipe as a guest post over on a friend’s blog. Year after year, I went back to her site to get my recipe. I had printed it out once, but it was easier to simply Google the blog post than to dig through and find the printout.

Fast forward a couple years, while we packed up and moved and settled in to our new ‘wanna-be-a-homestead’. I Googled and Googled but her blog was gone! Completely GONE!

So I set out to find the printed copy. I dug through boxes. I flipped through cookbooks. It was no where to be found.

I called my mom. She didn’t have the recipe anymore. I called my friends and asked them if I had given them the recipe. They all said no, they just ate what I baked.


I was a sad breadless mommy.

Now, you might ask, “Why was this recipe so important? I’m sure you could Google ‘potato bread’ and find a good recipe.”

Well, yes, yes I could. But this recipe used an entire bag of bread flour. It made a LOT of bread at one time. It make loaves, buns, and rolls, all at one time and it could be frozen!

Wouldn’t you know, once I stopped searching for it, that silly stack of papers showed up, right under my nose! Not in any of my cookbooks mind you, but still, right under my nose.

I don’t have pictures anymore. I’ll try to come back and edit this to add them later.

This recipe states butter and milk, however, I am now allergic to any and all mammal and mammal by products. I’ll be subbing out plant based butter (Country Crock Plant Based Olive Oil Butter is my fav) and coconut milk (from the carton, not the can).

Potato Bread Recipe

  • 1/4 cup butter, softened
  • 2 Tablespoons yeast
  • 1 Cup and 1 Tablespoon sugar (separated)
  • 1 Cup warm water
  • 3 Cups HOT water
  • 1 Cup instant potato flakes
  • 2 Tablespoons salt
  • 1 Cup milk
  • 1/2 cup oil
  • 1 egg, beaten
  • 5 lb bag of bread flour
  • Large bowl to mix (capable of holding 8 cups of liquid)
  • Even Larger bowl or clean dishpan for first rising of dough.
  1. Mix yeast, tablespoon of sugar, and cup of warm water in a bowl. Set this aside to proof. You should see bubbles after a few minutes. If you don’t, toss this and restart with fresh yeast.
  2. In a LARGE bowl, mix instant potato flakes, HOT water, salt, cup of sugar, milk, oil, and egg.
  3. Add yeast mixture.
  4. Add enough warm water to bring total liquid volume to roughly 8 cups. **The amount of water you add depends on how your yeast proofs. I typically end up adding about 2 cups of additional water. It’s best to start with less and add more if needed.**
  5. Slowly add in the 5 lb bag of bread flour. Your dough should end up sticky but not elastic.
  6. Move dough into a clean lightly oiled LARGER bowl or dishpan. Cover and let rise 1 hour.
  7. Punch down and separate into loaves, rolls, buns, etc. Place dough into loaf pans, pie pans, etc that have been generously greased with softened butter.
    • once formed, dough can be frozen and later defrosted, left to rise, and baked.
    • You can get several loaves and several pie plate sized tins of rolls out of one recipe.
  8. If not freezing, let dough rise again until doubled, roughly one hour, covered.
  9. Loaves should be baked at 350* until golden brown. Rolls should be baked at 450*. Time required will vary based on size of loaf, altitude, and weather.

I love to melt a little honey butter over my loaves just before they are finished to give it an extra golden glow and a pinch of sweetness!

Enjoy and if you make some, please share your pictures with me! 

Just 10 Things : Cookin' From Scratch

Just 10 Things
This week’s edition of Just 10 Things is the “10 Things I’d like to cook from scratch”

  1. Apple Pie
  2. A Birthday Cake… I make my frosting from scratch, but have yet to get away from cake in a box.
  3. Chicken Nuggets
  4. Cheesecake
  5. Chili
  6. Tomato Gravy
  7. Sweet Potato Pie
  8. Apple Crisp
  9. Hamburger Buns
  10. Pasta

What 10 things do you want to learn to make from scratch?
Next Week:  Just 10 Things that made me laugh this week

Rainbow Meal Planning

I realized at dinner last weekend that we needed a new way to eat. I, as mom and Chief Lunchlady, needed to find a way to get healthier foods on our table and in our mouths.
I did a little research on foods of different colors and created a little chart for us to use to see how well we do.
The goal is to eat on food of each color of the rainbow every day. Here is our chart (click the picture to download it for yourself!)

Eat The Rainbow Chart
I’m printing one for each member of the family so we can mark off every time we eat a color. The person who can fill up the entire rainbow (7 colors X 7 days = 49 check marks) will win a prize at the end of the week.
To help me choose foods I printed off the pdf on the NDSU site : “What Color is Your Food?
Ask Dr Sears’ website has some great information on what nutrients come from what colors (natural colors of course!) and a few fun ideas to get the kids interested in eating colorful foods!
I also stumbled upon some fun info about food and colors 🙂
Color Matters has me on the hunt for a blue light for my fridge!  Seems blue is an appetite suppressant!
From Color Psychology:

Food for Thought

While blue is one of the most popular colors it is one of the least appetizing. Blue food is rare in nature. Food researchers say that when humans searched for food, they learned to avoid toxic or spoiled objects, which were often blue, black, or purple. When food dyed blue is served to study subjects, they lose appetite.Green, brown, and red are the most popular food colors. Red is often used in restaurant decorating schemes because it is an appetite stimulant.
Read more: Color Psychology —

This doesn’t explain the absolute deliciousness that are Blueberry Muffins but there is an exception to every rule right?
Maybe I’ll start participating in Muffin Tin Monday again!  A color in each spot!
Are you trying to eat healthier in the New Year?  Do you have any special plans to get you there?

What the heck is “tartar”?

Googling a recipe on your Blackberry while standing in the grocery store in an attempt to make sure you have all the ingredients is a bad idea.

I know this.

THIS is how I went from making a 10-minute banana pudding for hubby’s Holiday luncheon at work to making an hour long from scratch stir-till-your-arm-falls-off banana pudding with meringue.

Banana Pudding

Now, I completely appreciate the very fact that hubby has a job, AND I really like his boss.  They are very understanding to his responsibilities as a father and let him have time off whenever he is needed. 

But FROM SCRATCH pudding?  Seriously?

In FOURTEEN YEARS, I have NEVER made my husband pudding from scratch.  He’s lucky to get dinner that is only half way from a box. 

But here I am, waiting for the meringue to brown, lil fat man asleep in my lap, trying to share with you something I learned tonight.

I needed “cream of tartar”.  Cream of chicken, cream of mushrooms, cream of celery and cream cheese are all things I know.  Chickens cluck, mushrooms grow in poo (and other dark places), celery tastes like poo unless they are diced to unrecognizable sizes and cooked in soup, and CHEESE is da bomb- on ANYTHING.

But what the heck is “tartar”?

Since Google (and their recipe on got me in this mess, I fully expected Google to get me out of it.

According to Google, cream of tartar is a salt used especially in baking powder.

Of course I Gooogled “baking powder”, wouldn’t you?

According to, baking powder is any various powdered mixtures used in baking as a substitute for yeast.

This was not helping me…

So, I hit up WikiAnswers and found this: (The questions was “What is tartar in cooking?”

It could be one of two things

  1. cream of tartar (also known as Potassium bitartrate) which is used in wine making and, mixed with backing soda, it makes backing powder.
  2. there is a dish made out of raw fillet steak (or horse meat) chopped fine with herbs and served as a patty with capers and a raw egg that is called steak tartar

Read more:

None of this did me much good as I still forgot to buy the cream of tartar at the grocery store and had to do a hunt for substitutions for cream of tartar in meringue.  Thanks to I have that answer. 

Substitute the cream of tartar for an equal amount of lemon juice or vinegar. The amount for substitution should measure about 1/8 teaspoon per egg white.

or—apparently, you can just leave it out entirely.

Hubby just pulled the pudding out of the oven.  The big pan was for work, but there were two mini loaf pans in there for him and my mom.  He’s anxiously waiting for his to cool down so he can eat it.  Hopefully it tastes okay.  I won’t be able to tell since I hate all things pudding.

Oh, no, I’m still confused as to what is tartar exactly.

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He made it look so easy… Our "Jim's Pancakes"

Pancake Mix….Check
Food Coloring…Check
Condiment Bottles….Check
Inspiration from Jim’s Pancakes …Check
How hard could it be right?  They did it on TV.  Just squirt an outline, fill it in with another color, cook, flip, eat, right?!

Talent? Skills?   None.
This was harder than it looked on his blog.  They tasted good, and the kids were very excited.  Next time I should follow one of Jim’s recipes since these kind of fell apart under the pressure of syrup.
This WILL be tried again.  Maybe then I’ll get pictures of the actual pancakes.
Have you tried any as-seen-on-tv recipe lately?  How did yours turn out?

Annie’s Cookbook Recipes: Chicken Pan Pie

This one is from Great Grandma’s little notebook… nothing much written in it, mostly little scraps of recipes stuck in between the pages.


Chicken Pan Pie

4 cups cut up boiled chicken = 1 whole chicken

2 cans Veg All vegetables Large or small (still sold in stores!)

2 cans cream of chicken soup

2 cans of chicken broth

1 onion

Grease large broiling pan. Layer all chicken on bottom layer.

Veg Alls well drained over chicken.

Scatter chopped onion over this

Mix chicken soup and broth, pour evenly over this.



1 1/2 sticks of margarine

1 1/2 cups milk

1 1/2 cups self rising flour

Melt margarine and mix well with milk and four.

Will be slightly lumpy. Cover top completely.

Bake in 325 degrees for 45 minutes or until brown.


Our First Ever Kids Cook Night…not what I expected…

Tater Tots
Image via Wikipedia

Our first official Kids Cook Night.
As I suspected, the menu was chicken nuggets and tater tots.  I think she made some green beans too.
Only Daddy got a bologna sandwich.  Not sure why the special treatment.
And Taderbug made herself a JELLY sandwich.  She said she’d eat chicken later.
Then they went down the street to play while it cooked.
That was 45 minutes ago.
It doesn’t take that long to cook chicken nuggets.
Good thing I’m paying attention huh?
So here I sit, alone, eating chicken nuggets and tater tots.  I totally forgot there were green beans in the microwave.
Daddy is asleep, so he can go back to work at midnight.  Bubbagirl is asleep on the couch.  Peanut passed out in the swing while I showed Doodlebug how to lay out the frozen nuggets.
I’m actually eating food while it’s still hot. *gasp*

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Taking a stab at OAMC (Freezer Cooking)

Chicken cooking on a gas grill rotisserie. The...
Image via Wikipedia

I was about to post about how disappointed I am with the recipes I’m finding for Once a Month Cooking (OAMC).  Many of them are “put chicken and marinade in freezer bag”.  That’s not cooking, I can do that any day of the week when I grocery shop.  Making lasagna in advance is cooking.
Then I looked further and saw that on any given menu (in the book I checked out), there are multiple recipes that are essentially the same thing.  Apparently cooking BBQ chicken using 3 different recipes counts as different meals.  Not to me it doesn’t.  I wanted some variety.
As I thought about how I was going to voice my unsatisfied opinion I realized I’m just utterly bored with food in general.  Every time I think I want to cook something I get bummed over how it’s all the same stuff.
I have picky eaters.  I am a picky eater.  I have a tiny one that doesn’t want momma in the kitchen, he wants momma in her chair feeding him.  Fancy dishes are not going to happen.  Dishes where food touches ( as in soups or casseroles) are not going to fly with the young crowd here.
I guess I’ll have to stick to what they will eat *yawn*, and build from there.  So I’m hoping to make my mac and cheese recipe in a pot, them move it to big muffin tins lined with saran wrap and foil.  Once frozen I can take out one mac and cheese “muffin” for each person and reheat.  I may even take a stab at making my own frozen pizzas!  Thanks to Candance at, I now have a great chicken nugget recipe to try!
For those who might read this and have tried OAMC before I have a few questions:
1.  Do you only prepare entrees? Or do you sometimes prepare sides as well?
2.  What is your favorite recipe?
3.  Have you tried anything the just did NOT work out right?
4. What’s your favorite way to freeze stuff? any tricks or tips for me?
Thanks all!!

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