My sister, Holly gave me this recipe and it's the best wheat bread recipe I've found yet. Sorry it's taken me so long to post it Jenn!
Mix:
1/3 C Warm Water
2 Tbsp. Honey
1 1/2 T Yeast
Let sit for five minutes. Add to:
4 C Nearly Scalding Milk
1/3 C Oil
1 Tbsp Salt
1/3-2/3 C Honey*
8 C Wheat Flour
Mix everything together and if dough is still sticky and wet, add additional Bread Flour until bread is no longer sticky. Once everthing is incorporated, let sit five minutes, then knead for ten minutes. Let dough sit for twenty minutes then form into loaves. Allow to rise to double then bake at 420 degrees for 12 minutes then 320 degrees for 20 minutes.
* We haven't quite decided how much honey to add; it really depends on how sweet you want it. I normally do about a half a cup and the bread turns out super tasty. Let me know what you think!
Friday, October 2, 2009
Pumpkin Bread
This is a fabulous recipe for Pumpkin Bread!
1 1/4 C Flour
1 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1/8 tsp Allspice
1 tsp Cinnamon
1/8 tsp Nutmeg
1/4 tsp Ginger
Mix the dry ingredients together and set aside. Beat together the following ingredients.
1/4 C Vegetable Oil
1 C Sugar
1 Egg
After mixing, add 1 C Pumpkin Puree and mix, then add dry ingredients and mix until just combined. Optional: add 3/4 C Chopped Walnuts. Bake in greased pan at 350 degrees for 55-65 minutes.
1 1/4 C Flour
1 1/2 tsp Baking Powder
1/4 tsp Baking Soda
1/2 tsp Salt
1/8 tsp Allspice
1 tsp Cinnamon
1/8 tsp Nutmeg
1/4 tsp Ginger
Mix the dry ingredients together and set aside. Beat together the following ingredients.
1/4 C Vegetable Oil
1 C Sugar
1 Egg
After mixing, add 1 C Pumpkin Puree and mix, then add dry ingredients and mix until just combined. Optional: add 3/4 C Chopped Walnuts. Bake in greased pan at 350 degrees for 55-65 minutes.
Sunday, September 20, 2009
Cheese Enchiladas
I found this recipe in one of my "Taste of Home" magazine. I love the from scratch enchilada sauce and they are cheesy and delicious!
Prep: 25 min
Bake :254 minutes
Makes 16 Enchiladas
2 Cans (15 oz each) tomato sauce
1 1/3 cup water
2 Tbsp chili powder
2 garlic gloves minced
1 tsp dried oregano
1/2 tsp ground cumin
16 flour tortillas (8 inches) warmed
4 cups monterey jack cheese, shredded
2 1/2 cups cheddar cheese, shredded and divided
2 medium onions finely chopped
1 cup sour cream
1/4 cup parsley
1/2 tsp salt
1/2 tsp pepper
shredded lettuce, sliced olives, and additional sour cream
1. In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat and simmer uncovered for 4-5 minutes or until thickened, stirring occasionally.
2. In a large bowl combine monterey jack, 2 cups cheddar cheese, onions, sour cream, parsley, salt and pepper.
3. Place 2 T of sauce on each tortilla then top with 1/3 c of filling. Roll up and place seam side down in 2 greased 13 x 9 baking dish. Pour remaining sauce over the top.
4. Bake uncovered at 350 F for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with olives, sour cream, and lettuce if desired.
Prep: 25 min
Bake :254 minutes
Makes 16 Enchiladas
2 Cans (15 oz each) tomato sauce
1 1/3 cup water
2 Tbsp chili powder
2 garlic gloves minced
1 tsp dried oregano
1/2 tsp ground cumin
16 flour tortillas (8 inches) warmed
4 cups monterey jack cheese, shredded
2 1/2 cups cheddar cheese, shredded and divided
2 medium onions finely chopped
1 cup sour cream
1/4 cup parsley
1/2 tsp salt
1/2 tsp pepper
shredded lettuce, sliced olives, and additional sour cream
1. In a large saucepan, combine the first 6 ingredients. Bring to a boil. Reduce heat and simmer uncovered for 4-5 minutes or until thickened, stirring occasionally.
2. In a large bowl combine monterey jack, 2 cups cheddar cheese, onions, sour cream, parsley, salt and pepper.
3. Place 2 T of sauce on each tortilla then top with 1/3 c of filling. Roll up and place seam side down in 2 greased 13 x 9 baking dish. Pour remaining sauce over the top.
4. Bake uncovered at 350 F for 20 minutes. Sprinkle with remaining cheddar cheese. Bake 4-5 minutes longer or until cheese is melted. Garnish with olives, sour cream, and lettuce if desired.
Friday, September 18, 2009
Super Easy Meatballs
I found this recipe in the Kraft Foods Magazine and LOVE IT! Super Easy and it Freezes well.
2 lbs Ground Beef
1- 6oz package Stove top Stuffing mix for Chicken
1 1/4 C water
2 eggs
1 tsp Salt (optional) I thought it needed a little)
1. Heat oven to 400 F. Line 2 jelly roll size pans with foil and spray with cooking spray. mix ingredients until blended. Shape into desired size meatballs. ( I used our cookie scoop and it was the perfect size for what I wanted.)
2. Place meatballs evenly on the 2 pans. Bake 16-18 minutes or until done (160 F)
3. Combine with favorite sauce or one of the ideas below. ENJOY!
Tomato Basil Cream Sauce
Mix 1 jar (14oz) of spaghetti sauce with 20z. cubed cream cheese and 2 Tbsp fresh chopped basil in large skillet. Cook on medium-low for 3 minutes stirring occasionally. Add desired amount of meatballs; stir to coat evenly. Sprinkle with 1/4 parm. cheese if desired. Serve over pasta.
Creamy Brown gravy
Either buy or make a brown gravy. Add 1/2 cup sour cream and 2 Tbsp fresh parsley and stir until well blended. Add desired amount of hot meatballs. SErve over mashed potatoes.
To freeze place cooked meatballs on cookies sheet and freeze. Remove and place in freezer bag.
To cook put in oven on 350 F for about 10 minutes or until heated through.
2 lbs Ground Beef
1- 6oz package Stove top Stuffing mix for Chicken
1 1/4 C water
2 eggs
1 tsp Salt (optional) I thought it needed a little)
1. Heat oven to 400 F. Line 2 jelly roll size pans with foil and spray with cooking spray. mix ingredients until blended. Shape into desired size meatballs. ( I used our cookie scoop and it was the perfect size for what I wanted.)
2. Place meatballs evenly on the 2 pans. Bake 16-18 minutes or until done (160 F)
3. Combine with favorite sauce or one of the ideas below. ENJOY!
Tomato Basil Cream Sauce
Mix 1 jar (14oz) of spaghetti sauce with 20z. cubed cream cheese and 2 Tbsp fresh chopped basil in large skillet. Cook on medium-low for 3 minutes stirring occasionally. Add desired amount of meatballs; stir to coat evenly. Sprinkle with 1/4 parm. cheese if desired. Serve over pasta.
Creamy Brown gravy
Either buy or make a brown gravy. Add 1/2 cup sour cream and 2 Tbsp fresh parsley and stir until well blended. Add desired amount of hot meatballs. SErve over mashed potatoes.
To freeze place cooked meatballs on cookies sheet and freeze. Remove and place in freezer bag.
To cook put in oven on 350 F for about 10 minutes or until heated through.
Monday, July 20, 2009
Peach Muffins
Since it's nearly peach season, I have been looking for a good peach muffin recipe. This one turned out really well!
1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 tsp salt
1 tsp cinnamon
1 cup chopped fresh or frozen peaches
1 cup chopped pecans
Cream wet ingredients, then mix in dry, just until moistened. Stir in peaches and pecans. Bake at 400 degrees for 20-25 minutes.
I used Canola oil instead of butter and used 1 cup of wheat flour and 1/2 cup all-purpose flour to kick up the healthy factor.
1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/2 cup sour cream
1 teaspoon vanilla extract
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/2 tsp salt
1 tsp cinnamon
1 cup chopped fresh or frozen peaches
1 cup chopped pecans
Cream wet ingredients, then mix in dry, just until moistened. Stir in peaches and pecans. Bake at 400 degrees for 20-25 minutes.
I used Canola oil instead of butter and used 1 cup of wheat flour and 1/2 cup all-purpose flour to kick up the healthy factor.
Friday, July 10, 2009
Island Pork Tenderloin and Coconut Rice
This recipe comes from my friend, Paige, and it is now a family favorite!
First rinse the jasmine rice with cold water until your water is clear
and not white. Put the rinsed rice in a medium pan and combine with
sugar, milk, and coconut milk. Bring to a boil and then turn to low.
Cover and cook for about 25-35 minutes. Stir rice and milk every 5-10
minutes. Rice is done when milk is absorbed and rice is tender. Remove
from heat and let cool. Serve warm.
Note: make sure you use jasmine rice in the coconut rice recipe. I tried it once with brown rice and it did not work so well.
Island Pork Tenderloin
2 tsp salt
½ tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2¼-2½ lb total)
2 tbsp olive oil
1 cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Tabasco
Preheat oven to 350ºF. Stir together salt, pepper, cumin, chili
powder, and cinnamon, then coat pork with spice rub. Heat oil in an
ovenproof 12-inch heavy skillet over moderately high heat until just
beginning to smoke, then brown pork, turning, about 4 minutes total.
Leave pork in skillet. Stir together brown sugar, garlic, and Tabasco
and pat onto top of each tenderloin. Roast in middle of oven until
thermometer inserted diagonally in center of each tenderloin registers
140ºF, about 20 minutes. Let pork stand in skillet at room temperature
10 minutes. (Temperature will rise to about 155ºF while standing.) (I
usually have to end up cooking it about 30-40 minutes.)
2 tsp salt
½ tsp black pepper
1 tsp ground cumin
1 tsp chili powder
1 tsp cinnamon
2 pork tenderloins (2¼-2½ lb total)
2 tbsp olive oil
1 cup packed dark brown sugar
2 tbsp finely chopped garlic
1 tbsp Tabasco
Preheat oven to 350ºF. Stir together salt, pepper, cumin, chili
powder, and cinnamon, then coat pork with spice rub. Heat oil in an
ovenproof 12-inch heavy skillet over moderately high heat until just
beginning to smoke, then brown pork, turning, about 4 minutes total.
Leave pork in skillet. Stir together brown sugar, garlic, and Tabasco
and pat onto top of each tenderloin. Roast in middle of oven until
thermometer inserted diagonally in center of each tenderloin registers
140ºF, about 20 minutes. Let pork stand in skillet at room temperature
10 minutes. (Temperature will rise to about 155ºF while standing.) (I
usually have to end up cooking it about 30-40 minutes.)
Coconut Rice
1 cup jasmine rice
2 cups coconut milk
¾ cup sugar
¾ cup milk
(if you want to make this a little lighter, try lite coconut milk and only 1/3 cup sugar instead. It still tastes great.)
1 cup jasmine rice
2 cups coconut milk
¾ cup sugar
¾ cup milk
(if you want to make this a little lighter, try lite coconut milk and only 1/3 cup sugar instead. It still tastes great.)
First rinse the jasmine rice with cold water until your water is clear
and not white. Put the rinsed rice in a medium pan and combine with
sugar, milk, and coconut milk. Bring to a boil and then turn to low.
Cover and cook for about 25-35 minutes. Stir rice and milk every 5-10
minutes. Rice is done when milk is absorbed and rice is tender. Remove
from heat and let cool. Serve warm.
Monday, July 6, 2009
Turtle Cookies
This Little family classic chocolate cookie is one of my very favorites! They are quick and perfect for satisfying that sneaky chocolate craving and are especially good in the Summer because you don't need to turn on the oven and heating up the house.
2 Tablespoons Oil
2 Eggs
1 Teaspoon Vanilla
6 Tablespoons Cocoa Powder
3/4 Cup Sugar
1 Cup Flour
Dash of Salt
Mix wet ingredients and dry ingredients separately, then mix the two together. Drop by teaspoon on a hot waffle iron and bake until set.
You can top these cookies with whipped cream, chocolate frosting, peanut butter frosting, etc. Our favorite is fresh off the waffle iron cookies with homemade whipped cream. YUM!
2 Tablespoons Oil
2 Eggs
1 Teaspoon Vanilla
6 Tablespoons Cocoa Powder
3/4 Cup Sugar
1 Cup Flour
Dash of Salt
Mix wet ingredients and dry ingredients separately, then mix the two together. Drop by teaspoon on a hot waffle iron and bake until set.
You can top these cookies with whipped cream, chocolate frosting, peanut butter frosting, etc. Our favorite is fresh off the waffle iron cookies with homemade whipped cream. YUM!
Tuesday, June 23, 2009
Multigrain Bread
My Mom has been working on this recipe for a couple of years and I just love it! Jen asked me to send it to her and I figured since I made it today, I would go ahead and post the recipe for all of you.
2 1/4 Cups Red Mill Wheat-less 8 grain hot cereal (I know you can find it in the stores in Utah, but I'm not sure of out of state)
5 cups boiling water
1/2 cup honey
1/2 cup butter
2 Tablespoons Dry Yeast
3 cups fresh wheat flour
1 3/4 Tablespoons Salt
5 cups bread flour
3/4 cups unsalted sunflower seeds
Pour water into hot cereal and mix three minutes. Let set, stirring occasionally for 15 minutes. Stir in honey and butter and then let cool until yeast warm. Add yeast and stir, let set 15 minutes. Gradually add wheat flour, salt, and bread flour. Add sunflower seeds and let mixer knead 9 minutes. Allow dough to rest in mixer for 20 minutes. Form into 4 loaves and let rise until almost double.
Bake at 420 degrees for 10 minutes and reduce heat to 320 degrees and bake 25 more minutes. Let bread rest on side for 5 minutes and then loosen with a spatula and let cool on side on rack.
Some notes about this recipe: The dough will still be fairly wet after adding all the flour and will stick to the sides of the bowl, unlike other bread recipes. Also, if you want to put an egg wash on it after forming the loaves and sprinkle sesame seeds on the top, it adds a nice effect. Also, it does make four loaves, so you might want to halve the recipe if you don't want that much.
2 1/4 Cups Red Mill Wheat-less 8 grain hot cereal (I know you can find it in the stores in Utah, but I'm not sure of out of state)
5 cups boiling water
1/2 cup honey
1/2 cup butter
2 Tablespoons Dry Yeast
3 cups fresh wheat flour
1 3/4 Tablespoons Salt
5 cups bread flour
3/4 cups unsalted sunflower seeds
Pour water into hot cereal and mix three minutes. Let set, stirring occasionally for 15 minutes. Stir in honey and butter and then let cool until yeast warm. Add yeast and stir, let set 15 minutes. Gradually add wheat flour, salt, and bread flour. Add sunflower seeds and let mixer knead 9 minutes. Allow dough to rest in mixer for 20 minutes. Form into 4 loaves and let rise until almost double.
Bake at 420 degrees for 10 minutes and reduce heat to 320 degrees and bake 25 more minutes. Let bread rest on side for 5 minutes and then loosen with a spatula and let cool on side on rack.
Some notes about this recipe: The dough will still be fairly wet after adding all the flour and will stick to the sides of the bowl, unlike other bread recipes. Also, if you want to put an egg wash on it after forming the loaves and sprinkle sesame seeds on the top, it adds a nice effect. Also, it does make four loaves, so you might want to halve the recipe if you don't want that much.
Tasty Salad Dressing
My sister, Holly gave this recipe to me a couple of months ago and I tried it and loved it, but forgot about it until I used it again today. It calls for:
3 Tablespoons Vinegar (I used a Raspberry Vinegar, but you can adjust according to the type of salad)
3 Tablespoons Maple Syrup (I didn't have the authentic stuff, so I used just regular pancake syrup and it was fine)
1/3 Cup Olive Oil
1 Tablespoon flax seed oil (I didn't have any, so I left it out)
1 Tablespoon Sour Cream or Creme Fresh
1 Teaspoon Dijon Mustard
1/2 Teaspoon Salt and a little fresh ground pepper
Holly also mentioned that she will normally puree whatever fruit she is putting in the salad like strawberries, raspberries, etc. and mix that into the dressing. I used strawberries today and mixed everything up in the blender and then tossed it with spinach, sliced strawberries, and candied pecans. It was PERFECT for a Summer's day!
3 Tablespoons Vinegar (I used a Raspberry Vinegar, but you can adjust according to the type of salad)
3 Tablespoons Maple Syrup (I didn't have the authentic stuff, so I used just regular pancake syrup and it was fine)
1/3 Cup Olive Oil
1 Tablespoon flax seed oil (I didn't have any, so I left it out)
1 Tablespoon Sour Cream or Creme Fresh
1 Teaspoon Dijon Mustard
1/2 Teaspoon Salt and a little fresh ground pepper
Holly also mentioned that she will normally puree whatever fruit she is putting in the salad like strawberries, raspberries, etc. and mix that into the dressing. I used strawberries today and mixed everything up in the blender and then tossed it with spinach, sliced strawberries, and candied pecans. It was PERFECT for a Summer's day!
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