Posted on October 19, 2009 by RT
I love making this loaf of bread. Few ingredients. Little time requirement. Great flavor (especially when you make it with the additional seasonings and butter/garlic salt for topping). Thanks to Diane Downing & Kristie Strahm for this addition to the NZC (New Zion Cookbook).
- 3 1/2 C flour
- 1 T sugar
- 1 t salt
- 1 1/4 C water, lukewarm
- 2 1/4 t yeast
- Place ingredients in a breadmaker or mixer and knead.
- Place dough in a greased bowl, turning dough to coat all sides with oil.
- Let dough rise for 30-45 minutes.
- Punch down and roll out dough into rectangle shape, then roll dough in a jelly roll shape.
- Place dough on a baking sheet. Cut slits in top with a knife and let dough rise for 1 hour.
- Bake at 425 degrees for 10 minutes.
- Reduce oven to 375 and bake for 4-8 minutes.
- This recipe is often used as communion bread. For a special treat, Kristie adds 1 T Italian seasoning and 1 T rosemary to the lukewarm water. Mix the dough the same way. After it is baked, she brushes melted butter on top and sprinkles lightly with Lawry’s garlic salt.
Filed under: Breads, Served at Community Dinner | 3 Comments »
Posted on October 11, 2009 by Brook
I find that lately I don’t like to leave baking recipes untweaked. I altered this one from epicurious.com. They call is “Spiced Pumpkin Bread”. I call it “not good enough.” The way the spices and the chocolate chips combine is like having Mexican hot chocolate. They’re so good. Below is my version of the recipe.
- 1 cup sugar
- 1 cup brown sugar
- 1 cup unsweetened applesauce (or you could use oil)
- 3 large eggs
- 1 16-ounce can solid pack pumpkin
- 3 cups all purpose flour (1 1/2 c. whole wheat, 1 1/2 c. white)
- 1 teaspoon ground cloves
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 teaspoon baking powder
- all the chocolate chips I had left in the bag
- Preheat oven to 350°F.
- Butter and flour two 9x5x3-inch loaf pans or 24 muffin tins.
- Beat sugar and oil in large bowl to blend.
- Mix in eggs and pumpkin.
- Sift flour, cloves, cinnamon, nutmeg, baking soda, salt and baking powder.
- Add chocolate chips.
- Divide batter equally between prepared pans.
- Bake until tester inserted into center comes out clean (approx. 70 minutes for bread, 25-30 minutes for muffins).
- Transfer to racks and cool 10 minutes.
- Using sharp knife, cut around edge of loaves.
- Turn loaves out onto racks and cool completely.
Filed under: Breads | 4 Comments »
Posted on October 10, 2009 by RT
God bless the Rempels and their meatloaf. This stuff hits the spot on a chilly fall night! Double the recipe and deliver half as a mercy meal to a family who could use some extra help and loving.
- 1 1/2 pounds lean ground beef
- 1/2 cup crushed buttery round crackers
- 3/4 cup shredded Cheddar cheese
- 1 (1 ounce) package dry onion soup mix
- 2 eggs, beaten
- 1/4 cup ketchup
- 2 tablespoons steak sauce
- Preheat oven to 350 degrees F (175 degrees C).
- Stir the ground beef, crushed crackers, Cheddar cheese, and onion soup mix in a large bowl until well combined.
- Whisk the eggs, ketchup, and steak sauce in a separate bowl until smooth.
- Mix the eggs into the meat until evenly combined. (If the mixture seems too dry, add a little water.)
- Press into a 9×5 inch loaf pan.
- Bake in preheated oven until the meatloaf reaches 160 degrees F (71 degrees C) and is no longer pink in the center(approx. 45 to 60 minutes).
Filed under: Beef, Main Dishes | 2 Comments »
Posted on October 10, 2009 by RT
I love potatoes more than makes rational sense. This isn’t a lowfat menu option, but I think you could cut some corners and make it a bit healthier. I paired it with meatloaf and wasn’t worried about calories at the time. A few days later I reheated some casserole alongside scrambled eggs… oh my goodness, delicious. Enjoy!
- 1 (30 ounce) package frozen hash brown potatoes
- 2 cups shredded Cheddar cheese
- 1 (16 ounce) container sour cream
- 1 (10.75 ounce) can condensed cream of mushroom soup
- 1 onion, chopped
- 1 cup butter
- 3 cups crushed corn flakes
- Preheat oven to 425 degrees F (220 degrees C).
- Pour the hash browns into a lightly greased 9×13 inch baking dish.
- In a large bowl, combine the cheese, sour cream and soup.
- In a large skillet over medium heat, combine the onion with 1 stick butter and saute for 5 minutes. Add this to the soup mixture and spread this over the potatoes in the dish.
- Next, arrange the crushed corn flakes over all in the dish.
- Melt the remaining stick of butter and pour this evenly over the corn flakes.
- Bake for 1 hour.
Filed under: Casseroles, Sides | Leave a comment »
Posted on October 4, 2009 by RT
Ahhhh, my house smells like fall this morning! I altered this recipe from Allrecipes.com and came up with a delicious cookie. No need for icing, in my opinion—the apples, craisins and spices provide the perfect amount of sweetness.
Interestingly enough, I left out milk in the first round of baking. I think I may like the no-milk cookies a little better than the ones with milk.
- 1/4 C butter
- 1/4 C shortening
- 1.5 C brown sugar
- 2 C flour, sifted
- 1/2 t baking powder
- 1/2 t baking soda
- 1/2 t salt
- 1 t ground cinnamon
- 1/2 t ground cloves
- 1/2 t ground nutmeg
- 1 C apples, cored and finely diced
- 1 C craisins
- 1/4 C milk
- Preheat oven to 350 degrees.
- Then beat together butter, shortening and brown sugar until light and fluffy.
- Beat in egg until thoroughly blended.
- In a separate bowl, stir together flour, baking soda, baking powder, salt, and spices.
- Stir half of dry mixture into creamed mixture.
- Stir in apples and craisins
- Stir in remaining dry mixture and milk; mix well.
- Drop tablespoons of dough onto baking sheets.
- Bake for 10-12 minutes.
Filed under: Desserts | 2 Comments »