Editor: Jenny Rose Bridgens
Recipe List:
Pumpkin Mousse submitted by Michelle Horn
1 cup milkMix the first 4 ingredients together; fold in the cool whip. Chill and serve.
Mrs. Horn's Never Fail Whole Wheat Bread submitted by Michelle Horn
2 teaspoons instant yeast or active dry yeast
1 1/4 cups warm water
1 Tablespoon olive oil
2 Tablespoons of honey (or brown sugar)
1 1/4 teaspoons of salt
1 1/2 cups whole wheat flour
1 1/2 cups King Arthur white whole wheat
Note on the flour: You can get King Arthur brand flours locally at Giant or ShopRite. Whole wheat flours are traditionally made from the "red" berry of wheat. The white whole wheat referenced here is made from a sweeter "white" berry. You may also substitute plain white flour for the regular whole wheet.
1. Warm your oven on its lowest setting; measure flours and salt in a bowl and set it in the oven until warm, but not hot!
2. If using active dry yeast, dissolve it with the honey in warm water. If using instant yeast, you can skip this step.
3. Add remaining ingredients to the warm flour and mix until the dough starts to leave the sides of the bowl.
4. Knead for 5-6 minutes until it begins to be smooth and supple. Let it rest 10 minutes.
5. Lightly grease a bowl and put the dough in it, flipping it once so the top is lightly greased with the oil. Cover it and let rise until puffy. A turned off oven works great.
6. Grease an 8 1/2 x 4 1/2 pan. Squish the dough down and shape into a log. Let it rise again in the pan until it's domed above the top edge.
7. Bake 350 for 25-35 minutes or until it sounds hollow.
When we remove it from the pan, we like to take a stick of butter and run it across the top while the bread is still hot to make the crust soft.