Monday, January 9, 2012
Multigrain Bread using 7-Grain Hot Cereal Mix
Ingredients
1 1/4 cup (6 1/4 ounces) seven-grain hot cereal mix
2 1/2 cups boiling water
3 cups (15 oz) all-purpose flour (not bread flour)
1 1/2 cups (8 1/4 oz) whole wheat flour
1/4 cup honey
4 tablespoons unsalted butter, melted and cooled*
2 1/2 teaspoons instant or rapid-rise yeast
1 tablespoon salt
Optional (I omitted): 3/4 cup unsalted pumpkin seeds or sunflower seeds
1/2 cup (1 1/2 oz) old-fashioned rolled oats or quick oats
*If you’re using salted butter, just decrease the additional salt by just a bit.
Instructions
Place cereal mix in bowl of stand mixer fitted with dough hook and pour boiling water over it; let stand, stirring occasionally, until mixture cools to 100 degrees and resembles thick porridge, about 1 hour. Whisk flours together in separate bowl.
Once grain mixture has cooled, add honey, butter, and yeast and mix on low speed until combined. Add flour mixture, 1/2 cup at a time, and knead until cohesive mass starts to form, 1 1/2-2 minutes; cover bowl tightly with plastic wrap and let dough rest for 20 minutes. Add salt and knead on medium-low speed until dough clears sides of bowl, 3-4 minutes (if it does not clear sides, add 2-3 tablespoons additional all-purpose flour and knead until it does. Don’t add more!) continue to knead dough for 5 more minutes. Add seeds (if using) and knead for another 15 seconds. Transfer dough to lightly floured counter and knead by hand until seeds are dispersed evenly and dough forms smooth, round ball. Place dough in large, lightly greased bowl; cover tightly with plastic and let rise at room temperature until nearly doubled in size, 45-60 minutes.
Grease two 9×5 inch loaf pans. Transfer dough to lightly floured counter and divide in half. Press 1 piece of dough into 9×6 inch rectangle, with short side facing you. Roll dough toward you into firm cylinder, keeping roll taut by tucking it under itself as you go. Turn loaf seam side up and pinch it closed. Repeat with second piece of dough. Spray loaves lightly with water or vegetable il spray. Roll each loaf in oats to coat evenly and place seam side down in prepared pans, pressing gently into corners. Cover loaves loosely with greased plastic and let rise at room temperature until nearly doubled in size 30-40 minutes. Dough should barely spring back when poked with knuckle.
Thirty minutes before baking, adjust oven rack to middle position and heat oven to 375 degrees. Bake until loaves register 200 degrees, 35-40 minutes. Transfer pans to wire rack and let cool for 5 minutes. Remove loaves from pans, return to rack, and let cool to room temperature, about 2 hours, before slicing and serving.
Storage: Bread can be wrapped in double layer of plastic wrap and stored at room temperature for up to 3 days. Wrapped with additional layer of foil, bread can be frozen for up to a month.
For those without a stand mixer, Cook’s Illustrated recommends: “Stir wet and dry ingredients together with a stiff rubber spatula until the dough comes together and looks shaggy. Transfer the dough to a clean counter and knead by hand to form a smooth, roughd ball, 15-25 minutes, adding additional flour, if necessary, to prevent the dough from sticking to the counter. Proceed with recipe as directed.”
From: Our Best Bites
Tuesday, January 3, 2012
Oatmeal Cookies
1 pound of butter
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cup flour*
1 tsp salt
2 tsp baking powder
1 tsp baking soda
4 cups oatmeal
3 cups nuts
2 (12 oz) packages of chocolate chips
Cream butter and sugars, add eggs, beating well. Add vanilla. Sift** together flour, salt, baking powder, and baking soda. Add flour mixture to the butter/sugar/egg mixture.
Add oatmeal, nuts and chocolate chips.
Bake at 350 degrees for 10 minutes. Do not over bake.
*I usually use whole-wheat flour for all of the flour. For each cup of whole-wheat flour you substitute, add 1 extra teaspoon full of baking powder.
**I NEVER sift while using this recipe, but it was included on the original recipe, so I thought I would pass it on to you.
***We never put nuts in it, but I'm sure they would be good with nuts.
****This makes a lot of dough and the baked cookies don't taste as good after a few days. We make a sheet or two of cookies and freeze the rest. Use a cookie scoop to make dough balls, place side by side on a cookie sheet with wax paper and put it in the freezer. Once they are frozen transfer them into freezer zip lock bags. We usually have enough dough to use two gallon size zip lock bags.
From: Amy Bishop
2 cups sugar
2 cups brown sugar
4 eggs
2 tsp vanilla
4 cup flour*
1 tsp salt
2 tsp baking powder
1 tsp baking soda
4 cups oatmeal
3 cups nuts
2 (12 oz) packages of chocolate chips
Cream butter and sugars, add eggs, beating well. Add vanilla. Sift** together flour, salt, baking powder, and baking soda. Add flour mixture to the butter/sugar/egg mixture.
Add oatmeal, nuts and chocolate chips.
Bake at 350 degrees for 10 minutes. Do not over bake.
*I usually use whole-wheat flour for all of the flour. For each cup of whole-wheat flour you substitute, add 1 extra teaspoon full of baking powder.
**I NEVER sift while using this recipe, but it was included on the original recipe, so I thought I would pass it on to you.
***We never put nuts in it, but I'm sure they would be good with nuts.
****This makes a lot of dough and the baked cookies don't taste as good after a few days. We make a sheet or two of cookies and freeze the rest. Use a cookie scoop to make dough balls, place side by side on a cookie sheet with wax paper and put it in the freezer. Once they are frozen transfer them into freezer zip lock bags. We usually have enough dough to use two gallon size zip lock bags.
From: Amy Bishop
Make a Week of Steel-Cut Oats in 5 Minutes
Ingredients
1 2/3 cups steel-cut oats
4 cups water
Large pinch salt
Mix-Ins:
Milk or soy milk
Cinnamon or other spices
Raisins or other dried fruit
Walnuts or other nuts
Jam
Honey
Equipment
5 pint-sized Mason jars with lids (I used wide-mouth jars)
Large saucepan
Ladle
2. Bring the oats, water and salt to a boil. Simmer for about 3 minutes then turn off the heat.
3. Ladle the oats and water into the jars. Cover the jars tightly with their caps and rings. Leave on the counter overnight. (This is how I make my oatmeal and I have had absolutely no problems with it, healthwise, but if for some reason you are not comfortable leaving hot oatmeal out overnight, you can also refrigerate the jars. The oatmeal won't be quite as well cooked in the morning; it will be a thinner, less creamy oatmeal. But it will still be fine.)
4. The next morning, put all but one of the jars in the refrigerator. Take the cap off one jar and stir up the oatmeal inside. Microwave for 2 to 3 minutes, or until quite hot. Add any milk, raisins, or other mix-ins. Enjoy!
Additional Notes:
• You can also add your raisins, cinnamon, or other mix-ins to the rest of the jars before putting them away in the refrigerator. Then all you have to do is grab one and go on your way out the door.
From: http://www.thekitchn.com/
1 2/3 cups steel-cut oats
4 cups water
Large pinch salt
Mix-Ins:
Milk or soy milk
Cinnamon or other spices
Raisins or other dried fruit
Walnuts or other nuts
Jam
Honey
Equipment
5 pint-sized Mason jars with lids (I used wide-mouth jars)
Large saucepan
Ladle
Instructions
1. Collect your jars and other equipment. I like pint-sized jars for this as they allow a little more room for adding nuts, raisins, and milk later. But you can also use half-pint jars.2. Bring the oats, water and salt to a boil. Simmer for about 3 minutes then turn off the heat.
3. Ladle the oats and water into the jars. Cover the jars tightly with their caps and rings. Leave on the counter overnight. (This is how I make my oatmeal and I have had absolutely no problems with it, healthwise, but if for some reason you are not comfortable leaving hot oatmeal out overnight, you can also refrigerate the jars. The oatmeal won't be quite as well cooked in the morning; it will be a thinner, less creamy oatmeal. But it will still be fine.)
4. The next morning, put all but one of the jars in the refrigerator. Take the cap off one jar and stir up the oatmeal inside. Microwave for 2 to 3 minutes, or until quite hot. Add any milk, raisins, or other mix-ins. Enjoy!
Additional Notes:
• You can also add your raisins, cinnamon, or other mix-ins to the rest of the jars before putting them away in the refrigerator. Then all you have to do is grab one and go on your way out the door.
From: http://www.thekitchn.com/
Hot Spiced Cranberry Cider
Ingredients
- 2 quarts apple cider
- 6 cups cranberry juice
- 1/4 cup packed brown sugar
- 4 cinnamon sticks
- 1 1/2 teaspoons whole cloves
- 1 lemon, thinly sliced
Directions
In a large pot, combine apple cider, cranberry juice, brown sugar, cinnamon sticks, cloves and lemon slices. Bring to a boil, reduce heat, and simmer for 15 to 20 minutes. With a slotted spoon, remove cinnamon, cloves, and lemon slices. Serve hot.From: Mary Jane Bryan
Monday, January 2, 2012
Blueberry Stuff (aka- Blueberry French Toast)
My mom makes this for Christmas morning every year. She also makes it for breakfast for birthdays and other special occasions- our family LOVES it.
12 slices day old white bread
2 packages (8 oz each) cream cheese
1 c fresh or frozen blueberries (JD and I use mixed berries instead- we like that better)
12 eggs
2 c milk
1/3 c maple syrup or honey
Sauce:
1 c sugar
2 T cornstarch
1 c water
1c blueberries (or mixed berries)
1 T butter
Cut bread into 1 inch cubes; place half in greased 9x13 pan. Cut cream cheese into 1 in cubes; sprinkle over bread. Top with blueberries and remaining bread. Beat eggs, milk, and sugar together in large bowl. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from fridge 30 min before baking. Cover and bake at 350 for 30 min. Uncover and bake 25-30 min longer, or until set.
In saucepan, combine sugar and cornstarch; add water. Bring to boil over medium heat and boil for 3 min, stirring constantly. Stir in blueberries, reduce heat. Simmer for 8-10 min, or until blueberries burst. Stir in butter until melted. Serve over french toast.
12 slices day old white bread
2 packages (8 oz each) cream cheese
1 c fresh or frozen blueberries (JD and I use mixed berries instead- we like that better)
12 eggs
2 c milk
1/3 c maple syrup or honey
Sauce:
1 c sugar
2 T cornstarch
1 c water
1c blueberries (or mixed berries)
1 T butter
Cut bread into 1 inch cubes; place half in greased 9x13 pan. Cut cream cheese into 1 in cubes; sprinkle over bread. Top with blueberries and remaining bread. Beat eggs, milk, and sugar together in large bowl. Pour over bread mixture. Cover and chill 8 hours or overnight. Remove from fridge 30 min before baking. Cover and bake at 350 for 30 min. Uncover and bake 25-30 min longer, or until set.
In saucepan, combine sugar and cornstarch; add water. Bring to boil over medium heat and boil for 3 min, stirring constantly. Stir in blueberries, reduce heat. Simmer for 8-10 min, or until blueberries burst. Stir in butter until melted. Serve over french toast.
Potatoes Benson
I've tried many variations of this, but this one is easily the best!
6-8 medium potatoes
1 can cream of chicken soup
1/2 c butter melted
1/2 pint sour cream
1/4 c chopped green onions
Topping:
3/4 c grated Cheddar cheese
2 handfuls corn flakes, crushed coarsely
2 T melted butter
Boil potatoes until tender. Grate or slice and put in bottom of 9x13 pan. Mix soup, 1/2 c melted butter, sour cream, and onions. Spread on potatoes. Put on topping. Bake 25-30 min at 350.
6-8 medium potatoes
1 can cream of chicken soup
1/2 c butter melted
1/2 pint sour cream
1/4 c chopped green onions
Topping:
3/4 c grated Cheddar cheese
2 handfuls corn flakes, crushed coarsely
2 T melted butter
Boil potatoes until tender. Grate or slice and put in bottom of 9x13 pan. Mix soup, 1/2 c melted butter, sour cream, and onions. Spread on potatoes. Put on topping. Bake 25-30 min at 350.
Chocolate Eclair Cake
We haven't made this one as much over the last couple of years, but I have fond memories of this dessert. It's so pretty when it's done.
Pastry:
1 cup flour
1 cup water
1 stick margarine
4 eggs
1/4 tsp salt
Bring water and margarine to a boil until margarine is melted. Add flour and salt all at once. Beat until mixture forms a ball that leaves the side of the pan. Cool slightly. Add eggs, one at a time, beating after each. Spread mixture in ungreased jelly-roll pan. Bake at 400 degrees for 30-35 min. Pierce bubbles in pastry with fork and cook completely.
Topping:
2 T margarine
1 cup confectioner's sugar
3-4 T milk
2 (3 oz) pkg. French vanilla instant pudding
2 1/2 c. cold milk
8 oz cream cheese
12 o Cool hip
3 oz chocolate chips
Mix pudding with milk. Add softened cream cheese. Beat together. Spread over cooled pastry. Spread Cool Whip over pudding mixture. Melt chocolate chips and margarine and mix. Add confectioner's sugar and milk until a thin glaze forms. Drizzle over whipped topping. Refrigerate for 1 hour or more. Cut into squares. Store in fridge. SHORTCUT: use Magic Shell chocolate topping instead of making chocolate glaze.
Pastry:
1 cup flour
1 cup water
1 stick margarine
4 eggs
1/4 tsp salt
Bring water and margarine to a boil until margarine is melted. Add flour and salt all at once. Beat until mixture forms a ball that leaves the side of the pan. Cool slightly. Add eggs, one at a time, beating after each. Spread mixture in ungreased jelly-roll pan. Bake at 400 degrees for 30-35 min. Pierce bubbles in pastry with fork and cook completely.
Topping:
2 T margarine
1 cup confectioner's sugar
3-4 T milk
2 (3 oz) pkg. French vanilla instant pudding
2 1/2 c. cold milk
8 oz cream cheese
12 o Cool hip
3 oz chocolate chips
Mix pudding with milk. Add softened cream cheese. Beat together. Spread over cooled pastry. Spread Cool Whip over pudding mixture. Melt chocolate chips and margarine and mix. Add confectioner's sugar and milk until a thin glaze forms. Drizzle over whipped topping. Refrigerate for 1 hour or more. Cut into squares. Store in fridge. SHORTCUT: use Magic Shell chocolate topping instead of making chocolate glaze.
Frog Eye Salad
It's a crime in the Sangster household not to have this salad for holiday meals.
1 box Acini de Pepe pasta
3 cans (11 oz) mandarin oranges
2 cans (20 oz) pineapple chunks
18 oz carton Cool Whip
1 cup mini marshmallows
1 can (20 oz) crushed pineapple
1 cup sugar
1/2 tsp salt
2 Tbl flour
2 eggs, beaten
1 3/4 cup pineapple juice
1 Tbl lemon juice
Combine sugar, flour, salt; gradually stir in pineapple juice and eggs. Cook over moderate heat until thickened, stirring frequently. Stir in lemon juice. Cool to room temperature.
Cook pasta with 2 tsp salt and 1 Tbl oil until done, about 8-10 minutes. Rinse. Cool to room temperature. Combine with egg mixture. Refrigerate overnight or for several hours. Add remaining ingredients. Makes a ton- double at your own risk!
1 box Acini de Pepe pasta
3 cans (11 oz) mandarin oranges
2 cans (20 oz) pineapple chunks
18 oz carton Cool Whip
1 cup mini marshmallows
1 can (20 oz) crushed pineapple
1 cup sugar
1/2 tsp salt
2 Tbl flour
2 eggs, beaten
1 3/4 cup pineapple juice
1 Tbl lemon juice
Combine sugar, flour, salt; gradually stir in pineapple juice and eggs. Cook over moderate heat until thickened, stirring frequently. Stir in lemon juice. Cool to room temperature.
Cook pasta with 2 tsp salt and 1 Tbl oil until done, about 8-10 minutes. Rinse. Cool to room temperature. Combine with egg mixture. Refrigerate overnight or for several hours. Add remaining ingredients. Makes a ton- double at your own risk!
Holiday Salad
When my mom was a teenager, she decided to make dinner for my grandparents for their anniversary. She found this salad and made it and it has been present at holiday meals ever since.
2 small packages of raspberry jello
3 cups boiling water
1 can jellied cranberry
1 package frozen raspberries
1 cup sour cream
Dissolve jello in water. Add cranberry jelly and raspberries. Mix, then pour half in 9x13 pan. Set. Set the rest to a jelly consistency. Spread sour cream on firmly set jello. Top with remaining jello mixture and set.
2 small packages of raspberry jello
3 cups boiling water
1 can jellied cranberry
1 package frozen raspberries
1 cup sour cream
Dissolve jello in water. Add cranberry jelly and raspberries. Mix, then pour half in 9x13 pan. Set. Set the rest to a jelly consistency. Spread sour cream on firmly set jello. Top with remaining jello mixture and set.
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