Wednesday, September 24, 2014

Whole Wheat Bread

Whole Wheat Bread

3 cups warm water
2  T instant yeast
1 ½ T wheat gluten
1 ½ T dough enhancer
1/3 c light olive oil
1/3 c honey or agave
1 T Real salt
7-8 c whole wheat, fresh ground (if possible)

Place warm water, yeast, honey, gluten, dough enhancer, oil, and honey in mixer bowl and pulse to combine.  Add 4 cups of warm, fresh ground flour.  Mix for 1 minute to combine and then allow to rest for 5 minutes.  It will grow and bubble during this time.  Add salt and then add remaining flour one cup at a time until the dough “cleans” the bowl (the dough will stick together in the center; the sides of the bowl will be clean.)  Do not add too much four!  Allow mixer to run for 10 minutes, then immediately shape into desired loaves or rolls (3 good loaves, 9 mini loaves, 2 pans of rolls, or 24 American scones).  Allow to rise for 30 minutes in the oven.  Then turn the oven to 350 and allow baking to begin.  Bake bread for 25-30 minutes (15-20 for mini loaves) until it is brown on top and sounds hollow when tapped.  Bake rolls for 15-20 minutes until completely light brown on top.  Bake American scones in hot oil for 15 seconds on each side.  Immediately remove bread from pan and lie on side.  Enjoy!

Friday, August 6, 2010

Our favorite pizza - Pizza Margherita

Not sure if anybody still uses this blog but here is a recipe we've been using for a few months. In the past we'd get pizza once a week and spend $20. I make this on Thursday nights and then we aren't tempted to order out all weekend. Saves a ton of dough. Pun intended :) P.S. This was originally a recipe I found in a weight watchers book. Sorry it's such a long one, but it is worth all the steps!

Pizza Dough

Makes 4 servings
1 cup warm water
½ t Honey
2 t active dry yeast
2 cups plus 2 T flour
¾ t salt
1. Mix ¼ cup of the water with the honey, yeast, and enough of the flour to make a thin batter. Place the batter in a warm area and cover with plastic wrap or a damp towel. Allow the batter to sit for one hour, or until it becomes frothy and increases in bulk.
2. Add ½ cup of the water, the remaining flour, and salt to the batter. Knead at medium speed in an electric mixer fitted with a dough hook, adding the remaining water as necessary until a smooth elastic dough develops, about 8-10 minutes. The dough should cleanly pull away from the sides of the bowl.
3. Spray a large bowl with nonstick spray; put the dough in the bowl. Cover loosely with plastic wrap and let the dough rise in a warm spot until it doubles in size, about 1 hour. When pressed with a finger, the dough should hold the impression for a few seconds.
4. Turn out the dough on a lightly floured counter; knead briefly to release the air in the dough. Divide the dough into 4 equal pieces and shape each into a ball. Place on a baking sheet; cover the balls with plastic wrap and let rise a second time in a warm spot, about 30 minutes.

Pizza Margherita

1 pound plum tomatoes, sliced
2 ½ T olive oil
¼ t salt
5 fresh basil leaves, cut into thin strips
½ t chopped oregano
3 garlic cloves, minced
¼ cup cornmeal
1 recipe pizza dough
¼ pound mozzarella cheese, shredded
¾ cup tomato sauce
4 t parmesan cheese

1. Preheat oven at 275 degrees. Toss together the tomatoes, 1 T of the oil, and the salt in a bowl. Place the sliced on a rack in a roasting pan; roast until dry, but still flexible, 2 ½ - 3 hours. Combine the remaining 1 ½ T oil, half of the basil, the oregano, and garlic in a bowl.
2. Raise the oven temperature to 500 degrees. Sprinkle 2 baking sheets with cornmeal. With your fingers flatten each pizza dough ball into an 8 inch round. Place the rounds on the baking sheets. Top each with the basil mixture and arrange the tomato and mozzarella cheese around the outer edges. Spread the tomato sauce in the center of each pizza, leaving a 1 inch rim, then sprinkle the remaining basil, and the parmesan cheese. Bake until the crusts are browned and crisp, 7-8 minutes.

Sunday, May 16, 2010

Strawberry-Rhubarb Crisp - Rachel Wolfert

*If anyone would like some rhubarb - I've got a lot and would love to give it to you.  You could also get a Rhubarb start for your own garden.   Come get it before I'm gone!

This dessert became an early summer tradition while living in Michigan. We had a huge strawberry patch and a rhubarb plant in the garden. They were both ready to harvest at about the same time. The kids would help pick the strawberries and cut off the rhubarb. Serve this with some good vanilla ice cream. Makes my mouth water just thinking about it!

3 cups sliced rhubarb (6-8 stocks)
3 cups hulled and sliced strawberries
1 cup sugar
1 1/3 cup flour
½ tsp cinnamon
1 cup brown sugar
1 cup oats
¼ tsp ground nutmeg
½ cup butter, melted

1. In large bowl combine rhubarb, strawberries, sugar, 1/3 cup flour and cinnamon. Put into to greased 9x13 inch baking dish.

2. In another bowl combine remaining 1 cup flour with brown sugar, oats and nutmeg. Add butter and blend well. Sprinkle over rhubarb/strawberry mixture pat gently.

3. Bake at 350 degrees for 35-40 minutes in preheated oven.

Thursday, May 13, 2010

Hot and sweet Salsa - Kathy Jano

2 15oz cans diced tomatoes
1 purple onion diced
2 habenero peppers diced
4-6 small jalapeno peppers diced
1/2 c. sugar (but go with your own taste)
1 tsp. Salt

Simmer tomatoes, onion and peppers for a while until peppers and onions are soft. Add in Sugar and Salt to taste.

Makes about 1 quart

Fresh Salsa - Kathy Jano

*Salsa served at the Mission Home Luncheon

4 sm-med. tomatoes diced fine I used on the vine tomatoes
1 med. purple onion diced fine
2 jalapenos diced
1/2 yellow bell pepper diced
1/2 cup diced cilantro
1 t. salt

Makes about 1 quart

Thursday, February 25, 2010

Sweet and Sour Chicken - Tara Giordano

We made this last night and it was so good and fairly easy. I got the recipe from

3-4 boneless, skinless chicken breasts
Salt and pepper
1 cup cornstarch
2 eggs, beaten
1/4 cup canola oil

Cut boneless chicken breasts into chunks. Season with salt and pepper. Dip chicken in cornstarch and then in egg. Fry in a little oil until brown but not cooked through. Place in a single layer in a baking dish. Mix sauce ingredients (below) together and pour over chicken.

¾ cup sugar
4 tablespoons ketchup
½ cup vinegar
1 tablespoon soy sauce
1 teaspoon garlic salt

Bake for one hour at 325 degrees. Turn chicken every 15 minutes. If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes

***We adapted a bit by using teriyaki sauce instead of soy sauce because we ran out but it was still very good. Also, next time I think I will cut down on the vinegar - maybe just a tad, bake the chicken without the sauce so it's more crunchy, and definitley make a double batch of sauce. Delicious!

Thursday, January 14, 2010

Saucy Chicken with Mushrooms - Kathy Jano

3 Chicken Breasts (boneless)
1 Can of Cream of Chicken Soup
1/2 C. Cooking wine
1 Can Mushrooms
2 T Butter (Melted) or Olive Oil
1 t Woschetshire
1 t Rosemary
1/4 t Garlic Powder
I actually didn't put the garlic in because I forgot, but I don't think it was missed.
Cook in the crockpot for 4-5 hours on high.