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From the Recipe Book: The Power of Flour

Using a hand or stand mixer, proof yeast in warm water by dissolving sugar in water and sprinkling yeast on top, let sit 10 minutes or until yeast begins to bubble. Add oil to yeast mixture. In a separate bowl whisk dry ingredients until fully combined. Add dry ingredients to mixer and beat at high speed 3-4 minutes. Spoon into a greased loaf pan and let rise until doubled, about 1 hour. Bake in a preheated 375º oven 30-40 minutes or until bread is golden and sounds hollow when tapped. Bread is also done when an instant-read thermometer reads 195º-200º. Cool at least 15 minutes before slicin

From the Recipe Book: The Power of Flour

When dining at a raw food restaurant in San Diego, my oldest son asked, “Where do vegans come from?” In all our discussions that evening about where to eat, we had bounced around from Japanese to Korean to Italian food, to vegetarian, vegan, and raw-food restaurants. What great dinner conversation that spurred...and no matter where you come from, you’ll love these cookies.

Preheat oven to 350º. In a large bowl, cream together fi rst fi ve ingredients. Mix dry ingredients in a separate bowl. Add dry ingredients to wet ingredients and stir until smooth. Add chocolate chips. Do not over stir. Drop by rounded teaspoonfuls on a baking sheet. Bake 7 minutes for a chewy cookie, 8-9 minutes for a crispy cookie. Do not overbake.

From the Recipe Book: The Power of Flour

Following the rules works, but why go to the trouble of melting chocolate, softening butter at room temperature, separating eggs and folding in this and that, when you can throw it all into a bowl, mix it up and have a decadent dessert in 30 minutes? Either way you prepare it, this is chocolate bliss!

Preheat oven to 300º. Using a hand or stand mixer, beat all ingredients 3-5 minutes. Spoon into greased 8” cake or tart pan. Bake 25-30 minutes or until slightly firrm. Do not overbake. Cool and top with ganache if desired.

Favorite Chocolate Ganache:

In a small sauce pan on low to medium heat, melt chocolate in half and half. Whisk until smooth. Pour on cake and refrigerate immediately to set.

From the Recipe Book: The Power of Flour

Based on a deliciously moist, tropical-flavored cake we enjoyed at a colorful wedding in Western Sumatra, this recipe uses ingredients easily attained at the super market.

Icing/Glaze:

Preheat oven to 350º. Using a hand or stand mixer, beat first four ingredients at high speed 2 minutes. Add bananas and pineapple, stir until combined. Sift dry ingredients into mixing bowl and mix until thoroughly combined. Gently fold in coconut. Do not overmix. Pour batter into two greased 8” round or square pans or one 9” by 13” pan. Bake 25-35 minutes until cake tests done. Let cake cool slightly before icing or glazing.

From the Recipe Book: Plank It! Wrap It!

4 6-8 ounce skinless salmon fillets

Teriyaki Marinade

In a small bowl, mix all marinade ingredients until thoroughly combined.

4 prepared cedar grilling papers

Marinate fish in marinade at least 20 minutes. Place papers on a flat surface and put fish in the middle. Fold papers with the grain and close, securing with a metal paper clip or heat-resistant band. Place filled papers on a baking sheet and bake in a preheated, 375º oven, or on a hot grill using indirect heat. Cook 15 minutes or until fish flakes in large chunks and is no longer opaque.

From the Recipe Book: Cooking Big Game

This recipe seems to be a compilation of many of Grandma's recipes, one of which always uses the shortcut of prepared stew seasoning. Another uses leftover roast and makes a butter, flour and beef broth mixture as the thickener. When served with hot biscuits, this one is hard to beat.

Salt and pepper venison. Dredge venison cubes in flour, coating all sides, set aside. In a large stew pot, heat peanut oil on high heat. Add floured venison and brown for 5-7 minutes. Any extra flour can be added and browned at this time, add butter if desired. Add chopped onion and garlic. Lower heat to medium-high. Saute 5 more minutes. Add remaining ingredients, cooking 5-10 minutes or until stew comes to a boil. Reduce heat to low and simmer at least 1 hour or place in a slow cooker for 3-5 more hours. If stew gets too thick, thin with water or beef broth.

From the Recipe Book: Grill It! Plank It! Wrap It! Smoke It!

From the Recipe Book: Cooking Big Game

Chili is one of those dishes in which our ingredients can vary, depending on what's in the pantry. This recipe, however, was tested and followed several times to perfection. When it comes to chili, this is a favorite.

In a heavy stew pot or Dutch oven, heat olive oil and saute venison, onions and garlic on medium-high heat until meat is browned. Add spices, thoroughly combining. Add tomatoes and water and bring to a boil. Reduce heat to medium-low and simmer at least 30 minutes. Add black beans and simmer an additional 30 minutes. Garnish with sour cream, avocado and cheddar cheese, if desired.

Flavor-Your-Own Jerky

From the Recipe Book: Smoke It!

JERKY PREPARATION

Jerky is not an exact science. Jerky can be soft, hard, sweet, salty, full of exotic flavors or basic. There are endless ways to make jerky. In this section you will find tried and true recipes using a variety of flavorings and meats.

Cutting Jerky-Cut to desired size.

When slicing meat for jerky, the traditional cut is in strips that go with the grain. For an easy to chew cut, meat can be sliced across the grain. Roasts can be sliced to make a circular piece of jerky or steaks can be cut into strips. Only the size of your smoker is a factor in how long your jerky pieces are cut. Keep in mind that thinly slicing meat will result in a dryer and possibly crisper end product. Thickly sliced meat will usually need to be finished in the oven or food dehydrator for proper preservation. The joy of making your own jerky is that you can cut the meat just how you prefer it.

Brining Jerky-In a large bowl mix until salts and sugars dissolve.

In preparing any brine, it's best done in a vessel that won't transmit foul tastes. Glass, crockery or plastic containers work well, as do stainless steel bowls. Wood and aluminum bowls, when exposed to ingredients in some brines, undergo a chemical reaction and may taint meat. Always discard brine after one use.

Soaking Jerky-Soak in the refrigerator 8-12 hours.

Unless you have a very cool place in the house to soak, meat should be refrigerated during the brining process if it is recommended to last more than a few hours. Unless specifically stated in a recipe, do not rinse brine off meat before putting on smoker racks.

Loading Jerky-Place on smoker racks.

Keep smoker racks clean and free of debris. Give them a light coating of cooking spray before each use. When placing meat on smoker racks, take care to keep adequate space between each piece. Foods should never be touching during the smoking process. Once you know the hot spots in your smoker, place thicker cuts nearest to those spots. If additional flavors are desired, sprinkle or spray these on at this time while the meat is moist. Let meat air dry 15 minutes to an hour to keep drips to a minimum in your smoker.

Smoking Jerky-Smoke 3-6 hours, check often.

Follow smoking directions for your smoker. Cooking times vary greatly, depending on make and model of smoker and outside weather conditions. Try to keep the temperature of the smoker between 150º and 200º. Check for doneness after 3 hours.

Finishing Jerky

Larger cuts of jerky can be finished on a baking sheet in the oven at 165º, check every 15 minutes. When jerky is done, place in a glass bowl and cover with plastic wrap until cool. This will allow the jerky to reabsorb moisture, making it softer. Refrigerate immediately once cooled.

Storing Jerky

Keep refrigerated or freeze if storing for an extended period of time. Vacuum sealing is a great way to preserve jerky for long periods of time. Smoke flavors hold up well and jerky can be enjoyed year-round.