Country White Bread

2 packages (4 1/2 tsp.) active dry yeast
2 cups warm water (110° to 115°)
1/2 cup sugar
2 teaspoons salt
2 large eggs, room temperature
1/4 cup canola oil
6-1/2 to 7 cups all-purpose flour

In a large bowl, dissolve yeast in warm water. Add sugar, salt, eggs, oil and 3 cups flour; beat on medium speed until smooth. Stir in enough remaining flour to form a soft dough.

Turn dough onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch down dough. Divide in thirds and shape into loaves. Place in 3 greased loaf pans. Cover with plastic wrap sprayed with pam; let rise in a warm place until doubled, about 1 hour. Preheat oven to 375°.

Bake until golden brown, 25-30 minutes. Remove from pans to wire racks to cool.

Freezer Option

After the first rise, divide into three greased loaf pans and cover. Place immediately in freezer. Let the dough freeze for about 10 hours. Remove the frozen bread dough from the pans. Wrap it in plastic wrap and place it in a resealable plastic freezer bag. Date the bag(s) of dough and place it in the freezer immediately. Your dough can be frozen for up to four weeks.

To use a frozen loaf of dough, remove it from the freezer the night before you want to bake it. Keep the loaf wrapped in the plastic and let it thaw overnight in the refrigerator. Place the thawed dough in a greased bread pan, cover, and let it rise in a warm moist place. Bake the bread once it has doubled in size.

Original Recipe Found Here: https://www.tasteofhome.com/recipes/country-white-bread/

Chicken Noodle Soup

8 Cup Water
2 lbs. Chicken 
8 Bouillon Cubes
2 Carrots, diced or shredded (optional)
2 Celery Stalks, chopped (optional)
2 ½ Cup Kluski Noodles
1 Tablespoon Parsley Flakes

Place water in a stock pot and bring to a boil. Add chicken and simmer until cooked and tender. Remove chicken from water and shred chicken. Throw away any waste parts. Save the water as you strain the broth through a flour sack type kitchen towel. Return water to the pot and bring to a boil. Add Bouillon Cubes, Carrots, and Celery. Add noodles and cook until noodles are done. Add Chicken and Parsley Flakes. 

Freezer Option
After adding the celery, DO NOT cook the Noodles. Add Chicken and Parsley and allow soup to cool. Move to a storage container and freeze. When ready to prepare, thaw in the fridge 24 hours before consuming then bring to a boil in a pot. Meanwhile, prepare the noodles as directed on the packaging. Strain and add to the warm soup mixture. 

Scotcheroos

1 C. Sugar
1 C. Light Karo
1 C. Peanut Butter
6 C. Rice Krispies

Topping:  

1 C. Chocolate Chips

1 C. Butterscotch Chips

Cook sugar and karo just until they start to bubble and the sugar feels dissolved.  Remove from heat and add peanut butter, stir until dissolved.  Add rice krispies.  Mix and pour into greased 13x9 pan. Pat down.   Melt chocolate chips and butterscotch chips together and spread over top.

Editor’s Note:  I almost always use 1 1/2 cups of sugar, karo, and peanut butter with 9 cups of Rice Krispies and press into a sheet cake pan.  I don’t use more chocolate and butterscotch chips because I don’t like them with lots of topping.  

Ribbon Jello

6 or 7 pkgs. Jell-O in different colors
1 Pint Sour Cream
1/2 Pint Cool Whip

Add 1 c. boiling water to 1 pkg of Jello.  Put half in pan.  Add 1 T. Sour Cream to the remaining jello in bowl.  Use an electric beater.  When first layer is set enough to hold the next layer, add the jello and sour cream mixture.  Wait until set enough to hold another layer.  When that is set, start over with next pkg. or Jello.  Keep layering until all layers are used up.  Top with whipped topping and leftover sour cream.  Sprinkle with chopped nuts, if desired.  .

Wedding Punch

1 6 oz. can Orange Juice
1 6 oz. can Lemonade
1 c. Sugar
6 cans Water
1 t. Vanilla
1 t. Almond Extract
2 Liter Sprite

Mix ingredients together, adding Sprite last.  

Daffodil Lemon Sauce

1/2 c. Sugar
4 t. Cornstarch
Dash of Salt and Nutmeg
1 c. Water
2 Egg Yolks, Beaten
1 T. Butter
1/2 t. Lemon Peel, grated
2 T. Lemon Juice

Mix sugar, cornstarch, salt and nutmeg.  (I leave out the nutmeg.)  Gradually stir in water.  Cook and stir over low heat until thick and bubbly.  Stir a little hot mixture into the beaten egg yolks; return to the hot mixture.  Cook and stir 1 minute.  Remove from heat; add butter, lemon peel and lemon juice.  Blend.  

Editor’s Note:  Wonderful served over gingerbread.

Divinity Eggs

4 c. Sugar
1 c. Water
1 c. Light Corn Syrup
4 Egg Whites or 1/3 c. powdered egg white mixture.  (1 part powder and 6 parts water)

Cook to 264 degrees.  Pour slowly into stiffly beaten egg whites.  Beat until firm enough to mold.  When cool, they may be coated with chocolate.  

If chocolate coating is desired, melt  chocolate on lowest heat.  Cool to approximately 83 degrees.  Cover egg bottom first.  When set cover top, decorate. 

Can also be made into Christmas Yule Logs or just dropped into spoonfuls on waxed paper.