Olive Garden Toscana Soup

Olive Garden Toscana Soup

Put the 1.5 lbs of Italian sausage and one medium onion (diced) into a large soup pot. Brown on medium heat until a little “crisp” around the edges, it seems to hold together better in the soup. Drain the meat.

Wash and dice 6-8 medium potatoes (leave the skin on).

Using the pot you just cooked the Sausage in. Add:

• 6-8 cups chicken broth (if you do not have it you can substitute water, but broth tastes MUCH better)
• the diced potatoes with skin on
• 3/4 Teaspoon Salt
• 3/4 Teaspoon black pepper ( if you want to spice up ad some red pepper flakes 1/2 teaspoon)

While the pan is still cool add in 3 cups of heavy cream (you can substitute with whole milk or half and half). It is important to add this while the broth is still cool, if you add it to a boiling pot the cream will curdle.

Now add the drained, cook sausage back to the pot, and turn on medium heat.

Slowing bring to a boil over medium heat, stirring every few minutes so you do not scald the cream.

Once it comes to a boil turn down to medium / low heat so it can simmer for 20 minutes

While your soup in simmering, wash your Kale very well, it has lots of green leaves for dirt to hide in. Once you have washed it, take off the stock, it is not very good for eating. You just want the Kale leaf. Then chop the kale into small bite sized pieces. You will need about 6 cups, uncooked.

Once the soup has been simmering for 20 min, add the 6 cups of chopped kale, cover again and simmer another 30 mins.

Top with a little bit of grated cheese.

Submitted By Shanna Barnhisel

30 Minute Bread

3 c. warm water
3 T. yeast
- Mix together and dissolve
1 T. salt
5 T. sugar
3 T. oil
- Add one at a time to yeast mixture and dissolve
8 c. flour
- Gradually beat in flour with whisk attachment. After four cups, change to dough hook and gradually add last four cups.
- Knead till smooth. Cover and let rest 10 minutes. Knead again and divide into 3 balls. Put into bread pans and let raise till double in bulk.
- Bake at 375 degrees for 20-25 minutes. After baking, brush top of bread with butter or shortening to keep soft.

Contributed by Gail Thacker

Wheat Bread

This is my favorite wheat bread recipe. It calls for a Bosch, but I have mixed it with a mixer, and by hand and it still works well. The easiest way to make it, in my opinion, is to throw all the ingredients in the Breadmaker, and let it knead the dough for you, then all you have to do is shape the loaves, and let it rise and bake in the oven.

Wheat Bread

For 2 loaves

2 cups hot water
3 Tbsp. oil
3 Tbsp. honey
7 cups flour (mix of white and wheat)
1/4 c vital wheat gluten
1 Tbsp dough enhancer
2 tsp. salt
1 rounded Tbsp. yeast

Mix water, oil, honey salt, and half of the flour. Add yeast, gluten and dough enhancer. Turn on mixer and mix. Add 1 cup of flour at a time until dough starts to pull away from the bowl (you may or may not use all of the remaining flour). Knead in the bowl for 5-7 minutes. Spray bread pans with non-stick cooking spray. Shape dough into loaves and place into pans. Put bread into a COLD oven; turn oven on (350*) and leave on for 2-3 minutes. Turn oven off. Let bread rise for 15-20 minutes. Leaving the bread in the oven, turn the oven back on to 350* and bake bread for 30-35 minutes (total time from turning oven back on to finish). Take bread out and let sit for a few minutes, then tip out and let cool on a rack. *** As you handle the dough, first rub your hands together with vegetable oil. If you use flour, the bread will be too stiff.


4 loaves

4 c. hot water
1/3 c oil
1/3 c honey
1 Tbsp. salt
10 c. flour (mix of white and wheat)
1/3 c vital wheat gluten
2 Tbsp. dough enhancer
2 rounded Tbsp. yeast

5 loaves

5 c. hot water
1/2 c. oil
1/2 c honey
1 1/2 Tbsp Salt
13 c. flour (mix of white and wheat)
1/3 c vital wheat gluten
2 Tbsp. dough enhancer
2 1/2 Tbsp. yeast

6 loaves

6 c. hot water
2/3 c oil
2/3 c honey
2 Tbsp. salt
16 c flour
1/3 c vital wheat gluten
2 Tbsp. dough enhancer
3 Tbsp. yeast

***You may use any combination of flours. I usually make the 2 loaf recipe in my breadmaker, and I make it with all wheat (It usually only takes 5 cups of flour). With the gluten and dough enhancer it rises very well.

***Kitchen Kneads (561-9616) usually has the best price on vital wheat gluten and dough enhancer.

Whole Wheat Oatmeal Pancakes

These are really yummy pancakes and very filling. They have been Madeline's favorite since she was a baby. I like things to be extra easy, especially in the morning, so I like to measure out the dry ingredients and put them in a few baggies ahead of time, then all I have to do in the morning is add the milk, eggs and oil.

1/2 C. whole wheat flour

1 C. quick oats

2 tbsp baking powder

2 tbsp sugar

1/4 tsp salt

1 c. milk

3 tbsp oil

2 eggs

Whisk together dry ingredience. Stir in milk, oil, & eggs and let sit for about 5 minutes. Stir well before pouring each pancake. Cook on a medium/low heat until full of bubbles on the top and lightly brown on the bottom before flipping. Makes 8 6" pancakes.

Frozen Biscuits

4 cups scalded milk (or powdered milk)
1 cup shortening
1 cup sugar
3 T. yeast
2 tsp. salt
1 tsp. baking soda
2 T. baking powder

In large bowl mix milk, shortening, and sugar. Add yeast and enough flour to make it like pancake dough (about 4 cups). Allow to rise for 2 hours. Add salt, baking soda, baking powder, and enough flour to make biscuit dough (about another 6 1/2 - 7 cups). Roll out and cut into biscuits and freeze. When ready to bake, place on pan and bake. Do not thaw. Bake at 425 for 10 minutes or until brown. (When making fresh you can still bake biscuits before freezing just don't bake as long.)

Peanut Butter Bars

This is the recipe for the peanut butter bars that I brought to the cookie exchange that we had a couple of weeks ago. I got this recipe from a cook book that Jared's Aunt Saundra put together and gave everyone for Christmas. It is really easy and really yummy.

PEANUT BUTTER BARS
1 c margarine or butter
1 c brown sugar
1 c sugar
1 c peanut butter
1/2 tsp salt
2 eggs
1 tsp soda
1 Tbsp vanilla
2 c flour
2 c rolled oats
1 bag of chocolate chips (optional)

Mix together margarine, brown sugar, sugar, peanut butter, salt, eggs, soda, and vanilla. When well mixed, add flour and rolled oats. Mix well and add chocolate chips. Spread on a buttered cookie sheet. Bake 10 minutes at 325 to 350 until light brown; do not over bake.
Frost with chocolate icing and cut while still warm.

CHOCOLATE ICING
1 sq unsweetened chocolate
6 Tbsp Butter
2 c powdered sugar
1 egg
1 tsp vanilla

Melt together over medium heat. Mix and frost brownies while warm.

Autumn Harvest Stew

When the air gets cool and the leaves start to change I get excited. I love the change from summer to fall. It makes me want to wear slippers and dust off my crockpot. I love soup and I don't think about making soup until it gets cold so if you're like me and are itching to make some soup, then get out your crockpot and try this recipe.

This is actually a combination of two soup recipes. I took my favorite things about each of them and put them together.


Autumn Harvest Stew
1 lb. uncooked sausage links, cut into 1/2 inch pieces (I also use pork roast cubed and browned a little first)
2 1/2 cups peeled and cubed winter squash ( butternut is my fave)
1 1/2 cups peeled and cubed potatoes (sweet potatoes are good too.)
2 medium fennel bulbs cut into 1 inch pieces (you can use celery if you want)
1 lrg onion chopped (I like to cut them really big)
2 cloves of garlic, minced
1 15oz can red kidney beans, drained
1/2 tsp dried sage, crushed
1/2 tsp thyme, crushed
salt and papper to taste
4 cups chicken broth (I usually need 5 cups)
2 cups chopped cabbage or spinach (save for the end)

-Place in a 5-6 qrt cooker place veggies then beans, then seasonings. Top with meat and pour broth over top. Cover and cook on low for 8-9 hours or on high for 4-5 hours. Add the cabbage at the end and cook for 5 more minutes.

This is Jared's favorite. It is very yummy.