Posted on April 30, 2008 by RT
From Beth Hensperger’s The Bread Lover’s Bread Machine Cookbook. This is my favorite wheat bread recipe so far. Now that I’ve recorded it, I can return the book to the library. Whew.
1/3 C water
1/2 C milk
1/4 C honey
1 large egg
1 Tb butter, cut into pieces
2 C bread flour
1 C whole wheat flour
1 Tb plus 1 t gluten
2 t salt
2.25 t SAF yeast or 2.75 t bread machine yeast
1) Place all ingredients in the pan according to the order in the manufacturer’s instructions. Set crust on medium and program for the Basic cycle; press Start. (This recipe is not suitable for use with the Delay Timer.)
2) When the baking cycle ends, immediately remove the bread from the pan and place it on a rack. Let cool to room temperature before slicing.
**I reverse the ratio of white flour to whole wheat flour and set my machine to Whole Wheat versus the Basic Cycle. This bread is delicious.
Filed under: Breads | 6 Comments »
Posted on April 29, 2008 by RT
From the Taste of Home Cookbook.
1/2 C plus 2 Tb quick-cooking oats
1/2 C whole wheat flour
1/2 C all-purpose flour
1/2 t baking soda
1/2 t salt
1/3 C packed brown sugar
2 Tb vegetable oil
1 C buttermilk
1) In a small bowl, combine the oats, flours, baking soda, salt and sugar. In another small bowl, beat the egg, oil and buttermilk. Stir into dry ingredients until just moistened.
2) Pour batter by 1/2 cupful onto a greased hot griddle. Turn when bubbles form on top; cook until the second side is golden brown.
Filed under: Breakfast/Brunch | Tagged: Add new tag | 1 Comment »
Posted on April 25, 2008 by Renae
Thanks to this post on Sarah’s blog, I am completely and hopelessly obsessed with green smoothies. I have had a full blenderful every day this week, and most days I have to hold myself back from making another.(Why do I stop myself? I don’t know. They’re totally good for you, so what’s the problem?) I find it nearly impossible to get the recommended amount of fruits and veggies–especially veggies–every day, but these make it easy peasy.
The wonderful thing about smoothies is that you can experiment to your heart’s content with any combination of fruits and greens (the greens are what make the smoothies, um, green). So far I believe the two keys to making green smoothies drinkable are (1) use enough fruit and/or honey to make them sweet and (2) blend the living daylights out of them. I can see where some would think a third key would be to use enough frozen fruit or add enough ice to keep the smoothie cold.
The basic idea:
2-4 cups fresh or frozen fruit (strawberries, bananas, kiwis, peaches, mangoes, pears, blueberries, blackberries, raspberries, etc.)
1-2 cups water, depending on what consistency you like
1-2 tablespoons honey
Blend the fruit, water, and honey.
2-4 cups fresh greens (spinach, kale, collard greens, etc.)
Add a handful of greens at a time and blend well between each one.
So far my favorite combination is this:
1 pear (take the stem off and cut into pieces; I didn’t even know pears had a core–it blends well)
2 kiwis (I left the skin on; you can peel them if you like)
2 cups water
1 tablespoon honey
3 stems kale (use just the leafy part, not the hard stem)
3 big handfuls spinach
Filed under: Beverages | 6 Comments »
Posted on April 22, 2008 by RT
This wheat dough comes courtesy of Mrs. Jen Hinrichs, who I believe is quite the homemaking queen. The recipe produces a great whole wheat loaf and can be used as a base for other recipes (cinnamon rolls, etc).
1 1/4 C water
3 T honey
2 T soft butter
3 1/2 C fresh ground wheat flour
1 1/2 t salt
2 t yeast
In order listed, add to breadmaker on Dough cycle. Let rise 20-30 minutes in greased loaf pan, then bake at 350 for 30 minutes.
**I bake the dough in my breadmaker on the Whole Wheat cycle and it turns out great. Last night I added 4 teaspoons of vital wheat gluten, which gave the finished loaf a higher rise and moist texture.
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Posted on April 11, 2008 by Renae
Okay, I admit it, I got this recipe off of the cream of mushroom soup can. It has become our latest “go to” recipe for those nights when there’s “nothing” in the house, since the ingredients are mostly pantry items.
1 can cream of mushroom soup
1/2 cup milk
3 tablespoons Parmesan cheese
1/4 teaspoon garlic powder
1 (16-oz.) bag frozen mixed vegetables
2 cups cooked chicken, cubed
4 cups cooked spaghetti
MIX soup, milk, cheese, garlic powder and vegetables in saucepan. Heat to a boil. Cover and cook over low heat 10 min. or until tender-crisp.
ADD chicken and spaghetti and heat through.
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Posted on April 2, 2008 by RT
Folks, meet Moriah, mother of 3, blogger extraordinaire, and kind recipe-sharer. Moriah is the cousin of my dear friend Bryonie (for those of you who have met Bry). Much thanks to Moriah, who shared this delicious bread recipe with me.
1 C milk + 3 Tb extra
1/4 C veg oil
1/4 C sugar
1.5 t salt
4 C bread flour
2 t yeast
Place ingredients in breadmaker in order listed; set to Dough cycle. Roll into balls and bake at 350 for 20 minutes (perhaps less!) or until golden. Eat and enjoy the dense, yummy rolls!
Filed under: Breads, Served at Community Dinner | Leave a Comment »