Recipes

Ingredients

• 2 pkgs instant dry yeast 
• ½ cup warm water
• 2 cups plus 2 tablespoons warm milk - not too hot or it will kill the yeast
• 1 cup granulated sugar
• 3 teaspoons salt
• 1 teaspoon ground cardamom - more if desired
• 5 large room temperature eggs
• 8 cups all-purpose flour plus more if needed
• ½ cup butter

Instructions

• In a small bowl dissolve yeast in warm water; let stand 5 min. In the bowl of an electric mixer, combine 2 cups of the warm milk, granulated sugar, 2 teaspoon salt, cardamom, 4 eggs and 4 cups flour. Add the yeast mixture and stir for 1 min.
  
• Stir in the warm (not hot) melted butter and add the remaining flour, about ½ cup at a time while the mixer is on low speed. Dough should pull away from the bowl when enough flour is added. Let dough knead for 5 minutes on low. Cover and let rise until double in bulk, about 1 hr.
  
• Turn mixer on low again and knead dough for 30 seconds. Remove from bowl to a floured work surface. Divide dough into 3 balls.
  
• Starting with one ball, divide it into 3 smaller balls for a total of 9. Roll each into a long rope, 14-to-15-inches long, about 1½ inches in diameter.
  
• Pinch the ends of the 3 ropes together and begin to braid. At the end of the braid tuck the tips under the loaf and pinch to secure. Transfer loaf to a parchment-lined baking sheet. Repeat with remaining balls of dough.
  
• Loosely cover loaves with greased plastic wrap and allow to rise in a warm place until almost doubled in size, 45 min to 1 hr. Heat oven to 375ºF.
  
• Bake until brown and cooked through, 18 to 20 min. Brush the tops with butter while hot, and sprinkle sugar over the buttered tops.  Nisu freezes well and tastes outstanding toasted with butter.

• 2 cups all-purpose flour
• 2 teaspoons baking soda
• 1/2 teaspoon fine sea salt
• 1 ½ teaspoons ground cinnamon
• 1 ¼ cups canola or other vegetable oil
• 1 cup granulated sugar
• 1 cup lightly packed brown sugar
• 1 teaspoon vanilla extract
• 4 large eggs, at room temperature
• 3 cups grated peeled carrots, 5 to 6 medium carrots
• 1 cup coarsely chopped pecans

FOR FROSTING

• 8 ounces  cream cheese, at room temperature
• 1stick of butter, at room temperature
• 1 ¼ cups powdered sugar

Directions

• Grease two 9-inch round cake pans, line the bottom with parchment paper and then grease the top. Or grease and flour the bottom and sides of both pans.
  Heat the oven to 350 degrees.  Whisk flour, baking soda, salt, and cinnamon in a medium bowl until very well blended.  In a separate bowl, whisk the oil, granulated sugar, brown sugar, and vanilla.
  Add the eggs, one at a time, whisking after each one.
  Switch to a large rubber spatula. Scrape the sides and bottom of the bowl, then add the dry ingredients in three parts, gently stirring until they disappear and the batter is smooth.
  Stir in the carrots and nuts.

BAKE CAKE

• Divide the cake batter between the prepared cake pans.  Bake until the tops of the cake layers are springy when touched and when a toothpick inserted into the center of the cake comes out clean, 35 to 45 minutes.
  Cool cakes in the pans for 15 minutes, then carefully turn the cake layers out onto cooling racks. Remove the parchment paper and cool completely.

FROST

• In a large bowl, beat the cream cheese and butter with a handheld mixer on medium speed until creamy, about 1 minute.
  Beat in the powdered sugar, a 1/4 cup at a time, until fluffy.  Beat on medium speed for 2 to 3 minutes, or until the frosting is whipped and creamy.  When the cake layers are completely cool, frost the top of one cake layer, and place the second cake layer on top.
  Add the remaining frosting to the top and sides.

2 pounds ground beef 

1 large onion 

1 pint corn relish (recipe below)

1/4-1/2 cup (approx) Ketchup 

1/4 cup (approx) Mustard 

1 cup (approx) BBQ sauce 

2-4 TBLS brown sugar 

Brown ground beef with onions. Add corn relish and begin to add ketchup, mustard, BBQ sauce, and brown sugar. I start with the low amounts and add to taste. Simmer over low heat. I usually put it in the crock pot on low

Corn Relish

6 large corn

1 pt chopped onion 

1 pt chopped cucumber

3 chopped green peppers 

1 qt chopped ripe tomatoes

1 pt sugar

1 pt apple cider vinegar 

2 T salt

1/2 T celery seed 

1/2 T turmeric 

Prepare ingredients.

Boil 1/2 hour after boiling

starts.

Clean and prepare pint jars and canning lids.  Scoop hot relish into jars, clean the jar lip and seal with prepared lids.

Best once it's been on shelf for six months.