Free Republic Recipe Thread

Looking for something new to make or made something new that came out great? Please share a 'tried-and-true' recipe or three- for fellow FReepers to add to their 'go-to' Recipe Stack of Family Favorites!

Recap of this week’s Recipe Thread (11-2-2013)

Post# 40 ~Appetizers~ Olive Cheese Balls
Post# 63 ~Appetizers~ Bacon Wrapped Turkey
Post# 86 ~Appetizers~ Stuffed Mushrooms
Post# 86 ~Appetizers~ Microwave Spiced Nuts
Post# 86 ~Appetizers~ Spinach Brownies
Post# 86 ~Appetizers~ Baked Zucchini Chips
Post# 86 ~Appetizers~ Caprese Appetizer
Post# 86 ~Appetizers~ Broccoli Chicken Roll
Post# 89 ~Appetizers~ Chocolate Chip Cheese Ball
Post# 24 ~Beef~ Eye of Round Roast-High Temp
Post# 32 ~Beef~ Biltong
Post# 13 ~Breads, Muffins & Cereals~ Banana Bread to Die For
Post# 51 ~Breads, Muffins & Cereals~ Flax Muffins
Post# 86 ~Breads, Muffins & Cereals~ Buttermilk Corn Fritters
Post# 91 ~Breads, Muffins & Cereals~ Potato Rolls
Post# 91 ~Breads, Muffins & Cereals~ Downeast Maine Pumpkin Bead
Post# 91 ~Breads, Muffins & Cereals~ Pumpkin Gingerbread
Post# 70 ~Candy, Fudge & Truffles~ Cold Fudge
Post# 41 ~Condiments, Spreads & Dips~ Bacon Double Cheeseburger Dip
Post# 47 ~Condiments, Spreads & Dips~ Smoked Salmon Spread
Post# 86 ~Condiments, Spreads & Dips~ Artichoke Dip
Post# 86 ~Condiments, Spreads & Dips~ Cranberry Fruit Conserve
Post# 86 ~Condiments, Spreads & Dips~ Pumpkin Dip
Post# 86 ~Condiments, Spreads & Dips~ Cranberry Dip
Post# 86 ~Condiments, Spreads & Dips~ Fruit Salsa & Cinnamon Chips
Post# 91 ~Condiments, Spreads & Dips~ Cranberry Walnut Relish
Post# 91 ~Condiments, Spreads & Dips~ Spiced Apples
Post# 100 ~Condiments, Spreads & Dips~ Cheesecake Spread
Post# 16 ~Drinks~ OJ Lemonade
Post# 86 ~Drinks~ Hot Mulled Crockpot Punch
Post# 91 ~Drinks~ Luscious Slush Punch
Post# 91 ~Drinks~ Warm & Spicy Autumn Punch
Post# 09 ~Eggs & Quiche~ Muffin Eggs
Post# 20 ~Eggs & Quiche~ Egg & Olive Spread
Post# 43 ~Eggs & Quiche~ Quiche Lorraine
Post# 91 ~Eggs & Quiche~ Breakfast Bake
Post# 91 ~Eggs & Quiche~ Pickled Eggs and Beets
Post# 91 ~Ham~ Honey Glazed Ham
Post# 10 ~Marinades, Sauces & Glazes~ The Cure
Post# 21 ~Pasta~ Frank’s Baked Ziti
Post# 30 ~Pies & Pastry~ Pie Crust & Tips
Post# 91 ~Pies & Pastry~ Caramel Apple Pie
Post# 91 ~Pies & Pastry~ Double Layer Pumpkin Pie
Post# 48 ~Poultry~ Turkey Burgers
Post# 49 ~Puddings, Crisps & Dumplings~ Ina Garten’s Rum Raisin Rice Pudding
Post# 86 ~Puddings, Crisps & Dumplings~ Ambrosia Fruit Salad
Post# 46 ~Salads, Sides & Rice~ Grapefruit-Pineapple Congealed Salad
Post# 91 ~Salads, Sides & Rice~ Slow Cooker Stuffing
Post# 98 ~Salads, Sides & Rice~ Old Fashioned Celery & Sage Stuffing
Post# 17 ~Seafood~ White Clam Sauce
Post# 07 ~Soups, Stews & Chili~ Taco Soup
Post# 19 ~Soups, Stews & Chili~ Savory Pork Stew
Post# 67 ~Soups, Stews & Chili~ Tomato-Basil Bisque
Post# 29 ~Veal, Lamb, Venison & Game~ Deer Burgers
Post# 91 ~Vegetables~ Thanksgiving Spinach Salad
Post# 91 ~Vegetables~ Horseradish Beets
Post# 91 ~Vegetables~ Broccoli Casserole
Post# 91 ~Vegetables~ Cheesy Green Bean Casserole
Post# 91 ~Vegetables~ Whipped Sweet Potato Casserole
Post# 91 ~Vegetables~ Orange Sweet Potatoes
Post# 91 ~Vegetables~ Orange Spiced Carrots
Post# 91 ~Vegetables~ Corn Casserole
Post# 91 ~Vegetables~ Cajun Spiced Corn
Post# 91 ~Vegetables~ Almond Cranberry Squash
Post# 99 ~Vegetables~ Raisin, Apple & Sweet Potato Casserole

Yes, I guess you mix all the wet ingredients together so that isn't really proofing yeast. My yeast was past expiry date but never opened in the jar. It worked fine.

Now I see there are tons other recipes for challah on food.com. I guess I picked this one because of the honey and no knead. It makes a generous size and two loaves (second one made up to 3 days later). It puffs up in the fridge and you have to punch it down, no harm done.

I bet you can freeze the other half.

"Mix the yeast, salt, eggs, honey, and melted butter (or oil) with the water in a 5-quart bowl, or a lidded (no airtight) food container."

I have everything at room temp and be sure the water is not too hot.

Good luck. I'd really love you to be happy with the results. But it might take a little practice with the braiding. I think you can just bake it as a plain loaf.

The braided pieces all fuse together on the inside of the finished loaf, no seams or anything.

By my second batch, I had the hang of it. I measure the ropes with a yardstick lol. I like the taste of it and ate plenty of it just plain with butter.

I am going to try to make danish-style rolls with it, coiling the ropes (make shorter ones) instead of trying to make that puff pastry.

Also good for french toast and bread pudding. Sometimes I dry bread I can't eat fast enough, then make stuffing or crumbs with it. Dried bread keeps a long time. If stored in the freezer, I use triple plastic wrap (one clear bag and two grocery bags). It takes up too much room though.

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