Friday, October 30, 2009
I have a stack of recipes that are clipped to my fridge right now that I've been using quite regularly. Good stuff! I have made all of these more than once and they are now part of our regular recipes we love to pull from. (Okay, not ALL of them, a few I only made once but we'll definitely be making them again!) Some of these even replace recipes I've been using for years. And THAT'S saying something! Happy cooking everybody!!!
Whole Wheat Bread
Makes 4-5 loaves
5 C very warm water
5 C whole-wheat flour
1 C sugar -OR- 1/2 C honey (I use honey usually but today I used sugar and it turned out fine)
1/2 C oil
1 1/2 Tbsp. salt
1 Tbsp. dough enhancer (if you can't find this, just make sure you double or triple the vital gluten.)
2 Tbsp. vital gluten (I usually do 1 Tbsp dough enhancer and 4 of the vital gluten. When I run out of the dough enhancer I'll try just using the amount of gluten per cup of flour in the recipe that the gluten bag suggests.)
Mix all above ingredients together in a mixer. (Make sure you have a pretty hefty mixer! Mine has a bowl bigger than the Kitchen Aid bowls and still climbs up the mixing paddle and dough hook quite a bit. I usually keep my hand there to push it back.)
Add: Sprinkle 3 Tbsp instant yeast -OR- 6 Tbsp. active dry yeast over mixture
Gradually add more wheat flour (approx. 5-7 more cups) one cup at a time until dough pulls away from sides of bowl. Knead dough in mixer 6 additional minutes. Remove from mixer and shape dough into 4 or 5 loaves. Put in greased pans and let rise for 20-60 minutes, depending on room temperature and how light you like your bread. (Seems to take 30 minutes where I live.)
Bake at 325 for 30 minutes. (Maybe an extra five....just tap 'em to make sure they sound right...)
Fast and Easy Pizza Dough - My Kitchen Cafe
Aunt Katie's Oatmeal Pancakes - The Sisters' Cafe
Bread Machine Bagels - Whole Wheat Cookbook (make sure you at least double this! 5 is not enough!) Not the only recipe on this link. Scroll down or do CTRL-F and type in "Bread Machine Bagels"
Chicken and Wild Rice Soup - My Kitchen Cafe
100% Whole Wheat Bread (Bread Machine) - Recipezaar
Homemade Hoisin Sauce - Sandra Lee
One Bowl Apple Cake - Maya*Made
Italian Bread Bowls - My Kitchen Cafe
Tender Grilled Salmon - My Kitchen Cafe
Garlic Bread Recipe (Bread Machine) - razzledazzlerecipes
Salmon Cakes with Lemon Aioli - The Sisters Cafe
You can do these with canned salmon too. You can definitely taste a difference, but it's still good! And when you add the lemon aioli sauce, even better.
Homemade Yellow Cake Mix - SuzanneMcMinn
The Best Sloppy Joes - My Kitchen Cafe
Homemade Whole Wheat Hamburger Buns - Heavenly Homemakers
Dairy Free Chocolate Frosting - Recipe Book Online
Easy Non-dairy Chocolate Cake - cooks.com
My birthday cake this year. This is DELICIOUS. Very rich. Eat one piece and it won't be long before you're back for another. This cake grows on you!! (In more ways than one, hah! So punny....)
Chocolate Chip Cake - My Kitchen Cafe
Chicken and White Bean Stew - My Kitchen Cafe
Dairy-Free (or OOPS, we don't have any EGGS!) Chocolate Chip Cookies - about.com
You'll want to pause the video (unless you'd rather watch the recipe than read it) and then scroll down to the recipe. Anyone will like these. There's no need to apologize and say they're "dairy free". They're just yummy.
2 c quick oats
1 c flour
3/4 c brown sugar (we do 1/2 c)
1/2 t salt
1/2 t cinnamon
1/2 c nuts and/or coconut (optional)
1/2 c chocolate chips (optional)
3/4 c raisins or craisins (optional)
To be more healthy do 1/2 c wheat germ (I do just a couple dashes from the jar) and throw in some powdered milk (1/4 to 1/3 c) for extra calcium.
Mix in big bowl, in another bowl combine:
1/2 c oil (I do 1/3 if I do peanut butter)
1/2 c honey (I do 1/3 sometimes)
1 egg (do 2 if it looks too dry)
2 t vanilla (or 1 t vanilla, 1 t almond extract)
1/3 to 1/2 cup peanut butter (optional)
Combine wet and dry, batter will be thick (like cookie dough) and spread in greased 9×13 pan. Bake at 350 degrees for 20 minutes until edges are golden. Cool completely, turn onto cutting board and slice into bars or squares. These freeze well if wrapped individually and are great quick breakfast.
We like 1/2 c cranberries, 1/2 c chopped almonds, 1/2 c coconut with 1 t vanilla & 1 t almond. The kids like 1/2 c peanut butter and 1/2 c chocolate chips. It’s a very flexible recipe, play around with it. Do NOT overbake, you want soft and chewy still. I’ve not tried wheat flour but I’m sure you can do it and skip the wheat germ.
3 c flour (can do some wheat, add wheat germ, etc)
1 t salt
1 T cinnamon (or pumpkin spice of doing apple or pumpkin)
1/2 t baking powder
1 t baking soda
Mix in large bowl. In another bowl combine:
2 eggs (we do 2T ground flax & 6T cold water mixed well)
1 c oil (can do half apple sauce)
2 c sugar (We do 1 1/2 cups but could do less. Also could try half sugar/half honey?)
2 c “mix” (see below)
1 T vanilla (or half vanilla, half almond, half orange extract, etc)
1 c nuts (optional)
1/2 cup oats (optional addition, may need more moisture if you add oats)
Mix wet and dry, bake as 2 loaves at 325 degrees for 1 hour or bake as 2 dozen muffins at 375 for 15 minutes.
“Mix” can be:
apples (diced or grated) or applesauce
orange or lemon juice (1/2 cup)
pumpkin (I do 1 cup pumpkin & 1 cup applesauce)
raisins or craisins (I do only 1 cup)
You get the idea.
Wrap muffins in sets of two or loaf in plastic wrap then in foil, stores well in freezer. Defrost in fridge. Makes great easy breakfasts or fast snacks. Can also be used for mini-muffins. If you are very careful about not over mixing the batter you can divide it in half after you combine the wet & dry and stir in two different additions. Half with lemon & coconut, half with banana. But again, be gentle so you don’t mix too much. These freeze so well that we often do a huge batch of pumpkin then a huge batch of banana. Also fun is to make a little streusel topping for them – mix a bit of flour, brown sugar, dash of cinnamon and then grate in some cold butter. Mix up, sprinkle on top. Yummy!
Every combination we do of these turns out a bit different with moisture, rise, etc. It’s a big experiment but always yummy. If you are planning to freeze them then you may want to do full oil – the applesauce/oil ones are drier and seem to not freeze and defrost as well.
(adapted from Cooking Pleasures magazine)
Using leftover grilled chicken or deli rotisserie chicken makes this a quick-to-fix meal. The only cooking necessary is to boil the pasta. It's tossed hot with the other ingredients, slightly melting the cheeses to create a light, creamy sauce.
2 Tbsp red wine vinegar
2 large garlic cloves, minced
1/2 tsp salt
1/4 tsp pepper
6 Tbsp extra-virgin olive oil (more if you use whole wheat pasta which seems to soak up the liquids a little more)
1 cup packed torn fresh basil (I've used dried before) and/or fresh dill
2 cups shredded cooked chicken
1/2 - 3/4 C cherry or grape tomatoes, halved
1/2 C thinly sliced red onion
1 C small fresh mozzarella balls, halved, or cubed mozzarella (3/4")
1/2 C crumbled soft goat cheese
8 oz rotini
Whisk vinegar, garlic, salt and pepper in large bowl; slowly whisk in oil. Stir in 1/2 cup of the basil/dill. Gently stir in chicken and all remaining ingredients except pasta and remaining basil/dill.
Cook pasta; drain.
Toss hot pasta with chicken mixture and remaining 1/2 cup basil/dill.