Reita's Wheat Bread
Makes 4-5 loaves (I usually halve for 2 loaves and our small family).
Mixer instructions (About 2 hours, only 1 rise, no hand kneading):
Mix brieftly until moist:
5 c hot water (hot bathwater temp, not scalding)
5 c ww flour
1/2 c sugar
Add and mix briefly:
2 Tbsp dry yeast
Turn on speed 1 and mix:
2/3 c oil
2 Tbsp salt
4 c ww flour
3 c white flour
Speed 1- continue to add 3-5 c more white flour.
Stop adding flour when dough has formed a mass and is not
sticking to the side or bottom of the bowl.
Then turn on Speed 2 for 6 minutes (to knead).
After done kneading, put flour (or oil) on hand and counter.
Remove dough, cleaning off kneading arm.
Divide into 4 or 5 equal portions, form into loaves, and let rise in
loaf pans covered with a clean dish towel in 150 degree oven until doubles in bulk
(about the size you want your loaves when they are done- about 1 hour).
Bake at 350 degrees for 35 minutes.
Slide butter knife around pan and tap pan on counter to release from pan.
Have cool on wire rack and butter top crust while hot. Yum!
By hand Instructions (About 3 hours. Knead by hand and rise 2 times):
In a jar or liquid measuring cup, mix together:
1 c hot water (hot bathwater temp, not scalding)
2 Tbsp yeast
1 Tbsp sugar
Set aside and let yeast start
Mix brieftly until moist and blended with a wooden or plastic mixing spoon:
4 c hot water (hot bathwater temp, not scalding)
5 c ww flour
1/2 c sugar
2/3 c oil
2 Tbsp salt
Yeast mixture- should be bubbling before added.
4 c ww flour
3 c white flour- Once all the ingredients are well blended, continue to add 3-5 c more white flour.
Stop adding flour when dough has formed a mass and is not sticking to the side or bottom of the bowl.
It'll be hard to stir at this point. Turn dough out on floured surface and knead 8 minutes.
(Kneading by hand means fold in half and turn, then fold in half and turn.)
After 8 minutes of kneading, put dough in greased metal mixing bowl covered with clean dish towel.
Put in warm 150 degree oven to rise 1 hour.
After rising, punch down warm dough on floured surface
Divide into 4 or 5 equal portions, form into loaves, and let rise in
loaf pans covered with clean dish towel in 150 degree oven until doubles in bulk (about the size you want
your loaves when they are done- about 1 hour). Bake at 350 degrees for 35 minutes.
Slide butter knife around pan and tap pan on counter to release from pan.
Have cool on wire rack and butter top crust while hot. Yum!
Courtesy of Jessica Humphries
24 November 2008
Homemade chicken noodle soup with homemade noodles
CHICKEN NOODLE SOUP
Boil in a large soup pan:
5 boneless chicken breasts or 8 thighs
6 celery sticks chopped
1 Onion chopped
1 tsp. salt and ½ tsp. Pepper
When cooked remove chicken let cool and pull into pieces. Set aside.
Fill Pan with water until 2 inches from the top. Add 5 tsp. Chicken bouillon. Bring to a boil. Add:
½ tsp. Rosemary
½ tsp. Thyme
½ tsp. Celery salt
1 Tbsp. Garlic powder OR a few garlic cloves minced
Homemade noodles or a package of noodles
Keep on a low boil and add noodles, cook until tender, about 20 minutes. Make sure you add the chicken back in to get warm with soup.
HOMEMADE NOODLES
1 c. flour
1 egg
1 tsp. Salt
2 Tbsp. Water
Lightly whip egg, water, and salt. Then slowly ad flour till nice dough ball is formed. Do not over knead the dough over much. This tends to make the noodles tun out tough. Roll out on a cutting board till about 1/8 in. thick. Cut into 1/8 in. thick noodles and drop at a time into boiling liquid. THESE NEVER FAIL!
Courtesy of Karen Baxter
Boil in a large soup pan:
5 boneless chicken breasts or 8 thighs
6 celery sticks chopped
1 Onion chopped
1 tsp. salt and ½ tsp. Pepper
When cooked remove chicken let cool and pull into pieces. Set aside.
Fill Pan with water until 2 inches from the top. Add 5 tsp. Chicken bouillon. Bring to a boil. Add:
½ tsp. Rosemary
½ tsp. Thyme
½ tsp. Celery salt
1 Tbsp. Garlic powder OR a few garlic cloves minced
Homemade noodles or a package of noodles
Keep on a low boil and add noodles, cook until tender, about 20 minutes. Make sure you add the chicken back in to get warm with soup.
HOMEMADE NOODLES
1 c. flour
1 egg
1 tsp. Salt
2 Tbsp. Water
Lightly whip egg, water, and salt. Then slowly ad flour till nice dough ball is formed. Do not over knead the dough over much. This tends to make the noodles tun out tough. Roll out on a cutting board till about 1/8 in. thick. Cut into 1/8 in. thick noodles and drop at a time into boiling liquid. THESE NEVER FAIL!
Courtesy of Karen Baxter
Mom's Famous Wheat Bread
MOM'S FAMOUS WHEAT BREAD
(It's famous because I think my mom has given some to everyone in my home town.)
2 Tbsp. Dry Active Yeast (not rapid rise)
½ c. warm water
1 tsp. Sugar
Combine above ingredients in bowl.
In Bosche mixer add:
5 c. hot tap water
7 c. wheat flour (heaping)
Mix until blended on M or pulse.
Add:
2 Tbsp. Salt
2/3 c. oil (veg. Or canola)
2/3 c. honey
2 c. wheat flour
Mix by pulsing again
Add: Prepared Yeast in your bowl (from above)
1 c. white flour (or wheat)
Mix by pulsing again.
Turn mixer on to level #1 with lid on for a minute. Slowly add flour ½ cup at a time until dough pulls away from side of the bowl. Flour amount will vary due to moisture and protein content of the wheat. Then, let mixer knead dough for 5 minutes on level#1 and 5 minutes on level #3. Prepare pans by greasing them (I use Crisco) and heat in oven for a few minutes to warm up pans. When dough is finished, mold into four equal loaves. Place in pans and cover with a towel until dough mounds nicely above pans. Put all pans in preheated 350* oven. Bake for 20 minutes or until golden brown. (Sometimes it takes some experimenting with ovens and times.) Spread butter on top immediately after taking bread out of oven. Take out of pans and place on a cooling rack. This bread freezes very well.
Courtesy of Karen Baxter
(It's famous because I think my mom has given some to everyone in my home town.)
2 Tbsp. Dry Active Yeast (not rapid rise)
½ c. warm water
1 tsp. Sugar
Combine above ingredients in bowl.
In Bosche mixer add:
5 c. hot tap water
7 c. wheat flour (heaping)
Mix until blended on M or pulse.
Add:
2 Tbsp. Salt
2/3 c. oil (veg. Or canola)
2/3 c. honey
2 c. wheat flour
Mix by pulsing again
Add: Prepared Yeast in your bowl (from above)
1 c. white flour (or wheat)
Mix by pulsing again.
Turn mixer on to level #1 with lid on for a minute. Slowly add flour ½ cup at a time until dough pulls away from side of the bowl. Flour amount will vary due to moisture and protein content of the wheat. Then, let mixer knead dough for 5 minutes on level#1 and 5 minutes on level #3. Prepare pans by greasing them (I use Crisco) and heat in oven for a few minutes to warm up pans. When dough is finished, mold into four equal loaves. Place in pans and cover with a towel until dough mounds nicely above pans. Put all pans in preheated 350* oven. Bake for 20 minutes or until golden brown. (Sometimes it takes some experimenting with ovens and times.) Spread butter on top immediately after taking bread out of oven. Take out of pans and place on a cooling rack. This bread freezes very well.
Courtesy of Karen Baxter
21 November 2008
More good stuff to come!!!
So I just posted all the recipes I received from recipe club this November. I also posted some from last Nov. and other random recipe clubs. If you don't see one that you sampled at recipe club on the 11th, don't worry...I am still waiting on a few to come in. Also, don't be shy to email me some fun recipes you have tried lately or ones you would like to try for Thanksgiving. Take care and happy eating!!!!
Cinnamon Rolls
Grandma's Cinnamon Rolls
I didn't make these for recipe club...but I made them with my joy school kids today and they were such a fun, warm treat on a cold winter day. I served them to the kids warm, without frosting...and they loved them. But I must admit...they taste great with the frosting too!
1 teaspoon lemon extract
2 cups scalded milk (let cool before adding to other ingredients)
1/2 cup softened butter
1/2 cup sugar
2 pkgs of yeast
1/4 cup lukewarm water
6 cups flour (I had to use more ....I think it just depends on the weather)
1 1/2 teaspoon salt
2 eggs, slightly beaten
Filling: 1/2 cup softened butter
1/2 cup white sugar
1/2 cup brown sugar
3 Tablespoons cinnamon
**(I like mine really gooey....so I usually add a little more of everything....so adjust the filling to
your tastes)
Icing- 8 oz cream cheese, softened
1 lb powdered sugar
1 tsp vanilla
1 cube butter
**(I think this makes a ton of frosting....so I usually half it...but again adjust it to your tastes)
Dissolve yeast in 1/4 cup water (for best results....sprinkle a little sugar on top and let sit for about 5 min). Mix in beaten eggs, lemon extract, butter, salt, sugar, and milk. Add flour, mix and knead. Dough will be soft (but not so sticky you can't handle it). Cover and let rise until double, about 1 hour. Roll out and put filling on. Roll up and cut with thread. Bake on greased sheet at 350 for 12-15 minutes. Eat warm....or cool and spread icing on. Enjoy!!!
Courtesy of Heather Koelliker
I didn't make these for recipe club...but I made them with my joy school kids today and they were such a fun, warm treat on a cold winter day. I served them to the kids warm, without frosting...and they loved them. But I must admit...they taste great with the frosting too!
1 teaspoon lemon extract
2 cups scalded milk (let cool before adding to other ingredients)
1/2 cup softened butter
1/2 cup sugar
2 pkgs of yeast
1/4 cup lukewarm water
6 cups flour (I had to use more ....I think it just depends on the weather)
1 1/2 teaspoon salt
2 eggs, slightly beaten
Filling: 1/2 cup softened butter
1/2 cup white sugar
1/2 cup brown sugar
3 Tablespoons cinnamon
**(I like mine really gooey....so I usually add a little more of everything....so adjust the filling to
your tastes)
Icing- 8 oz cream cheese, softened
1 lb powdered sugar
1 tsp vanilla
1 cube butter
**(I think this makes a ton of frosting....so I usually half it...but again adjust it to your tastes)
Dissolve yeast in 1/4 cup water (for best results....sprinkle a little sugar on top and let sit for about 5 min). Mix in beaten eggs, lemon extract, butter, salt, sugar, and milk. Add flour, mix and knead. Dough will be soft (but not so sticky you can't handle it). Cover and let rise until double, about 1 hour. Roll out and put filling on. Roll up and cut with thread. Bake on greased sheet at 350 for 12-15 minutes. Eat warm....or cool and spread icing on. Enjoy!!!
Courtesy of Heather Koelliker
Creamy Sweet Potato Soup
Creamy Sweet Potato Soup
(This is a Weight Watchers recipe)
Prep time:10 min
Cooking time: 60 min
Level of Difficulty: Easy
2 Large sweet potatoes
2 cup canned chicken broth, divided
1 Tbsp reduced-calorie margarine
1 Tbsp all-purpose flour
1/4 tsp ground ginger
1 cup fat-free evaporated milk
1 Tbsp chopped pecans (toast the pecans to help maximize their flavor)
-Preheat oven to 400* F.
-Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin; chop potatoes.
-Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set potato mixture aside.
-Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then stir in sweet potato mixture and remaining 1 1/4 cups of broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans. Yields about 1 cup per serving.
******OK , so I didn't really care if it was too low cal. so I replace the fat-free evaporated milk with just regular evaporated milk....and I added a couple dashes of salt.
Courtesy of Heather Koelliker
(This is a Weight Watchers recipe)
Prep time:10 min
Cooking time: 60 min
Level of Difficulty: Easy
2 Large sweet potatoes
2 cup canned chicken broth, divided
1 Tbsp reduced-calorie margarine
1 Tbsp all-purpose flour
1/4 tsp ground ginger
1 cup fat-free evaporated milk
1 Tbsp chopped pecans (toast the pecans to help maximize their flavor)
-Preheat oven to 400* F.
-Pierce potatoes in several places with a fork. Bake for 45 minutes, remove from oven and allow to cool. When cool, remove and discard skin; chop potatoes.
-Combine sweet potatoes and 3/4 cup of broth in a blender or food processor; blend or process until smooth, about 1 minute. Set potato mixture aside.
-Melt margarine in a medium-size saucepan; stir in flour and ginger, and then add milk. Cook, stirring, until slightly thickened and bubbly, about 5 minutes. Cook 1 minute more and then stir in sweet potato mixture and remaining 1 1/4 cups of broth. Cook, stirring, until heated through, about 5 minutes more. Pour into 4 serving bowls and sprinkle each with 3/4 teaspoon of pecans. Yields about 1 cup per serving.
******OK , so I didn't really care if it was too low cal. so I replace the fat-free evaporated milk with just regular evaporated milk....and I added a couple dashes of salt.
Courtesy of Heather Koelliker
Strawberry Jam Muffins
Stawberry Jam Muffins
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1 large egg
1 cup milk
1/2 cup vegetable oil
Strawberry jam
-Sift together flour, baking powder, sugar, and salt into a bowl. Set aside.
-In a small bowl, combine together egg, milk and oil. Add egg mixture at once to dry ingredients. Stirring mixture only until the dry ingredients are moistened.
-Spoon into cupcake wrapper-lined or greased muffin tins, filling each cup one-third full. Drip 1/2 to 1 teaspoon strawberry jam into the center; covering with batter to 2/3 full.
-Bake in a 375* F oven for 15-20 minutes, or until golden brown. Remove from oven. Let cool on wire racks.
Makes 1 dozen muffins
***Kim brought this to the August recipe club
2 cups all-purpose flour
1 tablespoon baking powder
2 tablespoons granulated sugar
1 teaspoon salt
1 large egg
1 cup milk
1/2 cup vegetable oil
Strawberry jam
-Sift together flour, baking powder, sugar, and salt into a bowl. Set aside.
-In a small bowl, combine together egg, milk and oil. Add egg mixture at once to dry ingredients. Stirring mixture only until the dry ingredients are moistened.
-Spoon into cupcake wrapper-lined or greased muffin tins, filling each cup one-third full. Drip 1/2 to 1 teaspoon strawberry jam into the center; covering with batter to 2/3 full.
-Bake in a 375* F oven for 15-20 minutes, or until golden brown. Remove from oven. Let cool on wire racks.
Makes 1 dozen muffins
***Kim brought this to the August recipe club
Subscribe to:
Posts (Atom)
Posts
