Rachel's 100% Whole Wheat Bread

Recipe from: Rachel Meriah Ferguson Platt who received it at a Relief Society cooking demonstration.  After trying this recipe for herself, Rachel fell in love with baking!  

"Bosch Mixer" Batch (cut in half for Kitchen Aide):

6 (3) cups warm water

1 1/2 (3/4) Tbsp. Salt

1/2 (1/4) cup oil

1 (1/2) cup honey

3 (1 1/2) Tbsp. yeast*

4 (2) Tbsp. dough enhancer*

2 (1) Tbsp. gluten (approx.)*

10 (5) cups wheat kernels (approx.)

yield = 4 2lb. loaves (2 loaves for Kitchen Aide)

Freshly grind wheat into flour.  Combine water, salt, oil, honey, yeast, dough enhancer, gluten, and several cups of whole wheat flour until well mixed.  Slowly add flour until dough pulls away from the side of the mixing bowl (it is better to add too little flour than too much flour.)

Dough should be somewhat sticky at first but will absorb excess water as it kneads.  Knead for 10 minutes on an oiled surface (vegetable oil).  Pre-heat oven to 150˚ (or lowest setting).  Shape into loaves and place in well greased pans.  Turn oven off and put loaves in warm oven to rise until double in size (approximately 30 minutes).  When loaves are double in size, set oven to 350˚ and turn it on, leaving loaves in the oven.  Bake until thermometer placed in center of loaves reads 190˚ (about 20 minutes).  

*The lady that did the presentation recommended these products:

-SAF Instant Yeast

-Blue Chip Baker Dough Enhancer

http://www.shop.bluechipgroup.net/main.sc

-Vital Wheat Gluten

The Dough Enhancer and gluten are optional, but they increase the texture, taste, shelf-life, and nutritional content of the bread!  Store all of these products in the refrigerator after opening.

Slimy Goop

Recipe from: Christa Platt

1/3 cup very warm water

1 Tbsp. borax

food coloring

2 cups Elmer's glue

1 1/2 cups water

Mix together 1/3 cup very warm water and add borax until it dissolves.  Add a few drops of food coloring.  In a separate bowl, mix glue with 1 1/2 cups water.  Add the borax mixture to the glue mixture and stir together.  A rubbery blob will emerge from the brew, which the wizards can divy up into plastic zip-top bags to take home.

Invisible Ink

Recipe from: Christa Ferguson Platt

Lemon juice 

Cotton swabs

Paper

Dip cotton swabs into lemon juice and write secret messages on blank sheets of paper.  Once it is dry, have an adult iron it using a hot setting.

Bubbling Brew

Recipe from: Christa Ferguson Platt

2 Tbsp. water

1 Tbsp. baking soda

2 Tbsp. vinegar

Place cup on a tray (for overflow).  Stir water and baking soda together in cup until dissolved.  All at once, add vinegar, and POOF!!!

Play Dough

Recipe from: Christa Ferguson Platt who received it from her sister-in-law, Tricia Platt

1 cup flour

1/2 cup salt

1 cup water (with food coloring) 

1 Tbsp. oil

2 Tbsp. cream of tarter

Mix all ingredients together adding food coloring to water.  Stir over medium heat until it thickens and dough pulls away from sides of pan.  Knead.  Keep in air tight container.

Carmels

Recipe from: Mom, Erin Kay Smith Ferguson who received it from her mother, Marion Jo McCrary (1950's)

2 cups sugar

1 cup butter

1 1/2 cups white corn (Karo) syrup

2 cups cream

2 tsp. vanilla

1 cup walnuts (optional)

Mix together sugar, syrup, butter, and 1 cup cream, then boil in a buttered pan.  When boiling hard, add the other cup of cream slowly so as not to stop the boiling.  Cool until light tan or until it forms a firm ball (240-245˚) in cold water.  Remove from heat and add vanilla and walnuts (optional).  

Do not stir while cooking and only enough afterwards to mix in the nuts.  Pour into buttered pan.  Cool and cut into squares.  Wrap in waxed paper.  

Sarah's Pumpkin Gingerbread Trifle

Recipe from: Sarah Keleise Ferguson.  A beautiful presentation and big hit with everyone for Thanksgiving 2004!  Received from Paula Deen's Home Cooking show on the Food Network.

2-14oz. pkgs. gingerbread mix

1-5.1 oz. pkg. vanilla pudding mix (cooked or instant)

1-30 oz. can pumpkin pie filling

1/2 cup packed brown sugar

1/3 tsp. ground cardamom or cinnamon

1-12 oz. container frozen whipped topping or whipped cream 

1/2 cup gingersnaps, crushed

Bake the gingerbread according to the package directions and cool completely.  Meanwhile, prepare the pudding and set aside.  Stir the pumpkin pie filling, sugar, and cardamom into the pudding.  Crumble 1 batch of gingerbread into the bottom of a large trifle bowl or any pretty bowl.  (Trifle can be layered in a punch bowl.)  Pour 1/2 of the pudding mixture over the gingerbread, then add a layer of whipped topping/cream.  Repeat with the remaining gingerbread, pudding, and whipped topping/cream.  Sprinkle the top with crushed gingersnaps.  Refrigerate overnight.