My baguettes turned out so much better this time. This bread is great to accompany Italian dishes, but it has so much flavor that it's delicious just to eat, too.
Sun-Dried Tomato and Parmesan Wheat Bread
1 1/3 cups water
2 tsp. active dry yeast
1 Tbsp. sugar
2 Tbsp. olive oil
2 tsp. dried basil
1 1/2 tsp. minced garlic
1 1/2 tsp. salt
1/2 cup cornmeal
1/2 cup whole wheat flour
2 3/4 cups bread flour
1/3 cup chopped sun-dried tomatoes
1/3 cup shredded Parmesan cheese
Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with sugar and yeast. Let stand 5 minutes. Add oil, basil, garlic, salt, cornmeal and wheat flour. Beat until smooth. Cover and let stand 15 minutes.
Slowly add bread flour, and beat until a soft dough forms. Knead the dough on until soft and springy but soft to the touch, adding more flour if necessary. Remove dough hook, cover and let rise one hour.
Punch down dough on lightly floured surface. Divide into 2 parts, and shape each into a baguette. Place the loaves, smooth sides up, onto lightly greased baking sheets. Cover and let rise until doubled, about 45 minutes.
Preheat oven to 375ºF. Slash the tops of the loaves. Bake 30 to 35 minutes, until loaves are golden. Remove from pan and cool on wire racks.
April 20, 2008
Honey Whole Wheat Bread
This is a good basic bread. The honey doesn't make it a sweet bread but helps to bring out the flavors
Honey Whole Wheat Bread
1 1/3 cups milk
2 tsp. active dry yeast
3 Tbsp. honey
2 Tbsp. butter, softened
2 tsp. salt
2 cups whole wheat flour
2 cups bread flour
Heat milk until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl and add yeast and honey. Let stand 5 minutes. Add butter, salt, whole wheat flour and half the bread flour. Beat well. Cover and let stand 15 minutes.
Slowly add remaining bread flour, and beat until a smooth dough forms. Knead dough until smooth and springy but still soft to the touch, adding flour if needed. Remove the dough hook, cover and let rise 1 hour.
Punch down the dough on lightly floured surface. Divide dough in half, and shape into two oblong loaves. Place each loaf, smooth side up, into greased 4 x 8 loaf pans. Cover and let rise 45 to 60 minutes until doubled. Preheat the oven to 375ºF. Bake 25 to 30 minutes until loaves are golden and a wooden skewer inserted into loaves comes out clean and dry. Cool on wire racks.
Honey Whole Wheat Bread
1 1/3 cups milk
2 tsp. active dry yeast
3 Tbsp. honey
2 Tbsp. butter, softened
2 tsp. salt
2 cups whole wheat flour
2 cups bread flour
Heat milk until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl and add yeast and honey. Let stand 5 minutes. Add butter, salt, whole wheat flour and half the bread flour. Beat well. Cover and let stand 15 minutes.
Slowly add remaining bread flour, and beat until a smooth dough forms. Knead dough until smooth and springy but still soft to the touch, adding flour if needed. Remove the dough hook, cover and let rise 1 hour.
Punch down the dough on lightly floured surface. Divide dough in half, and shape into two oblong loaves. Place each loaf, smooth side up, into greased 4 x 8 loaf pans. Cover and let rise 45 to 60 minutes until doubled. Preheat the oven to 375ºF. Bake 25 to 30 minutes until loaves are golden and a wooden skewer inserted into loaves comes out clean and dry. Cool on wire racks.
Grilled Mushroom Sandwiches
My mom gave me this recipe and said it was one she used to make with her girlfriends. I decided to carry on the tradition. It's a great sandwich spread that would probably be delicious as an omelet filling, too.
Grilled Mushroom Sandwiches
1 Tbsp. butter
1 small onion, finely chopped
1 garlic clove, mashed
1 lb. fresh mushrooms, finely chopped
6 oz. cream cheese, softened
1/2 tsp. salt
2 Tbsp. Worcestershire sauce
Dash pepper
12 slices whole-grain bread
Melt butter in saucepan. Add onion and garlic and saute until onion is tender. Add mushrooms and cook 3 to 5 minutes. Remove from heat. Add remaining ingredients, except bread. Mix until smooth, and cool to room temperature.
Spread 1/4 cup mixture onto six pieces of bread. Top with remaining bread. Spray griddle with butter-flavored non-stick spray. Grill sandwiches until golden on each side. Makes 6 sandwiches.
(The spread can be refrigerated up to one week or frozen up to one month.)
Grilled Mushroom Sandwiches
1 Tbsp. butter
1 small onion, finely chopped
1 garlic clove, mashed
1 lb. fresh mushrooms, finely chopped
6 oz. cream cheese, softened
1/2 tsp. salt
2 Tbsp. Worcestershire sauce
Dash pepper
12 slices whole-grain bread
Melt butter in saucepan. Add onion and garlic and saute until onion is tender. Add mushrooms and cook 3 to 5 minutes. Remove from heat. Add remaining ingredients, except bread. Mix until smooth, and cool to room temperature.
Spread 1/4 cup mixture onto six pieces of bread. Top with remaining bread. Spray griddle with butter-flavored non-stick spray. Grill sandwiches until golden on each side. Makes 6 sandwiches.
(The spread can be refrigerated up to one week or frozen up to one month.)
Sweet and Sour Chicken
This recipe was served at my brother-in-law's wedding and was a huge hit. It's a versatile recipe because you could shred the meat and serve it with buns or eat the meat like a messy barbecued chicken. I know it sounds like an odd combination of ingredients, but it's a delicious sauce.
Sweet and Sour Chicken
1/2 small jar apricot preserves
1/2 small bottle western dressing
1 envelop onion soup mix
2 packages chicken thighs, skinned (and boneless if possible)
Mix preserves, dressing and soup mix together on stove. Boil for at least 5 minutes. Place chicken into 9 x 13 glass pan coated with non-stick spray. Pour sauce over chicken. Cover and bake for one hour at 350ºF. Remove cover and bake 20 minutes more.
Sweet and Sour Chicken
1/2 small jar apricot preserves
1/2 small bottle western dressing
1 envelop onion soup mix
2 packages chicken thighs, skinned (and boneless if possible)
Mix preserves, dressing and soup mix together on stove. Boil for at least 5 minutes. Place chicken into 9 x 13 glass pan coated with non-stick spray. Pour sauce over chicken. Cover and bake for one hour at 350ºF. Remove cover and bake 20 minutes more.
Cheesy Manicotti
I went on a spinach kick a while back and thought every recipe with spinach sounded delicious. This was one recipe I found that I finally got around to making. It is a good recipe, although I would actually use about half the spinach because it's a bit overwhelming. I had fun stuffing manicotti shells for the first time and want to experiment more with them.
Cheesy Manicotti
8 oz. sliced fresh mushrooms
3 cloves garlic, minced
10 oz. frozen chopped spinach, thawed and drained
15 oz. part-skim ricotta cheese
1 cup shredded mozzarella, divided
1/3 cup grated Parmesan, divided
14 manicotti shells, cooked and drained
2 cups spaghetti sauce
Preheat oven to 350ºF. Spray skillet with non-stick spray and cook mushrooms and garlic 5 minutes on medium heat, stirring often. Remove from heat. Add, spinach, ricotta cheese and half of each of the mozzarella and Parmesan. Mix well. Spoon filling evenly into manicotti shells.
Place stuffed shells into greased 9 x 13 pan sprayed with cooking spray. Cover with spaghetti sauce. Bake 40 minutes. Top with remaining cheeses, and bake 5 more minutes until cheese is melted. Serves 7.
Cheesy Manicotti
8 oz. sliced fresh mushrooms
3 cloves garlic, minced
10 oz. frozen chopped spinach, thawed and drained
15 oz. part-skim ricotta cheese
1 cup shredded mozzarella, divided
1/3 cup grated Parmesan, divided
14 manicotti shells, cooked and drained
2 cups spaghetti sauce
Preheat oven to 350ºF. Spray skillet with non-stick spray and cook mushrooms and garlic 5 minutes on medium heat, stirring often. Remove from heat. Add, spinach, ricotta cheese and half of each of the mozzarella and Parmesan. Mix well. Spoon filling evenly into manicotti shells.
Place stuffed shells into greased 9 x 13 pan sprayed with cooking spray. Cover with spaghetti sauce. Bake 40 minutes. Top with remaining cheeses, and bake 5 more minutes until cheese is melted. Serves 7.
April 13, 2008
Beefy Vegetable-Barley Soup
This is a great slow cooker recipe, the type that is pretty much ready for you when you get home from a long day at work.
Beefy Vegetable-Barley Soup
1 1/2 lbs. stew meat
1/2 cup chopped onion
1/2 cup uncooked barley
2 cans (14 oz.) beef broth
1 cup water
1 tsp. thyme
1 tsp. marjoram
1/2 tsp. salt
1/4 tsp. pepper
2 cups frozen mixed vegetables, thawed
Cut stew meat into bite-size pieces. Combine all ingredients in slow cooker, except vegetables. Cover and cook on low 8 to 10 hours.
Add mixed vegetables. Increase heat to high. Cover and cook 20 to 30 minutes, until vegetables are crisp tender. Serves 6.
Beefy Vegetable-Barley Soup
1 1/2 lbs. stew meat
1/2 cup chopped onion
1/2 cup uncooked barley
2 cans (14 oz.) beef broth
1 cup water
1 tsp. thyme
1 tsp. marjoram
1/2 tsp. salt
1/4 tsp. pepper
2 cups frozen mixed vegetables, thawed
Cut stew meat into bite-size pieces. Combine all ingredients in slow cooker, except vegetables. Cover and cook on low 8 to 10 hours.
Add mixed vegetables. Increase heat to high. Cover and cook 20 to 30 minutes, until vegetables are crisp tender. Serves 6.
Tortellini Lasagna
This recipe is not a true lasagna, but it has the same delicious flavors. It's easy to prepare and goes great with salad and bread. I suggest using seasoned spaghetti sauce and/or cheese to add a bit more herb flavor.
Tortellini Lasagna
1 jar spaghetti sauce
4-5 cups frozen cheese tortellini
2 cups cottage cheese
4 cups shredded mozzarella
Cook tortellini following package directions and drain. Spread 1/2 cup spaghetti sauce in bottom of ungreased 9 x 13 pan. Layer with half the tortellini, half the remaining sauce, 1 cup cottage cheese and then 2 cups mozzarella. Repeat layers.
Bake uncovered at 350ºF for 30 to 40 minutes. Turn oven to broil until cheese is golden. Let stand 5 minutes before serving. Serves 6 to 8.
Tortellini Lasagna
1 jar spaghetti sauce
4-5 cups frozen cheese tortellini
2 cups cottage cheese
4 cups shredded mozzarella
Cook tortellini following package directions and drain. Spread 1/2 cup spaghetti sauce in bottom of ungreased 9 x 13 pan. Layer with half the tortellini, half the remaining sauce, 1 cup cottage cheese and then 2 cups mozzarella. Repeat layers.
Bake uncovered at 350ºF for 30 to 40 minutes. Turn oven to broil until cheese is golden. Let stand 5 minutes before serving. Serves 6 to 8.
Peanut Butter Swirl Ice Cream Torte
This turned out fantastic. It is one of the best, if not the best, frozen desserts I've ever had.
Peanut Butter Swirl Ice Cream Torte
3 cups (approximately 20) peanut butter sandwich cookies, crumbled
6 Tbsp. butter, melted
1 jar hot fudge topping
1/2 gallon vanilla ice cream (I used a praline flavor that worked fantastic!)
1/3 cup honey
1 cup peanut butter
5 medium bananas, sliced 1/2-in. thick
1/2 cup chopped peanuts or cashews
Combine crumbs and butter and mix well. Press into the bottom of a 9 x 13 pan. Top evenly with banana slices and then 1 1/4 cups of hot fudge. (Heat the fudge to make it easier to spread.) Freeze 1 hour, until firm. Let ice cream soften slightly while combining peanut butter and honey together. Swirl peanut butter mixture into ice cream, but do not mix completely. Spoon evenly over hot fudge layer. Drizzle remaining hot fudge topping and sprinkle with nuts. Freeze overnight. Serves 16.
Peanut Butter Swirl Ice Cream Torte
3 cups (approximately 20) peanut butter sandwich cookies, crumbled
6 Tbsp. butter, melted
1 jar hot fudge topping
1/2 gallon vanilla ice cream (I used a praline flavor that worked fantastic!)
1/3 cup honey
1 cup peanut butter
5 medium bananas, sliced 1/2-in. thick
1/2 cup chopped peanuts or cashews
Combine crumbs and butter and mix well. Press into the bottom of a 9 x 13 pan. Top evenly with banana slices and then 1 1/4 cups of hot fudge. (Heat the fudge to make it easier to spread.) Freeze 1 hour, until firm. Let ice cream soften slightly while combining peanut butter and honey together. Swirl peanut butter mixture into ice cream, but do not mix completely. Spoon evenly over hot fudge layer. Drizzle remaining hot fudge topping and sprinkle with nuts. Freeze overnight. Serves 16.
April 3, 2008
Oatmeal Seed Bread
This is definitely a hearty bread loaded with delicious flavors and textures. This is the type of bread that stands alone ... it needs no jam, soup, peanut butter or any of the other things that make a bread shine. (Of course, the bread isn't ruined if you accompany it with any of those things.)
Oatmeal Seed Bread
1 1/3 cups water
2 tsp. active dry or rapid-rising yeast
2 Tbsp. canola oil
1 1/2 tsp. salt
2 Tbsp. sugar
2 tsp. flax seeds
2 tsp. sesame seeds
2 tsp. poppy seeds
1/4 cup toasted sunflower seeds
2 Tbsp. cornmeal
1/2 cup thick rolled oats
1 cup wheat flour
2 1/3 cups bread flour
Heat water until warm, between 105ºF and 115ºF. Pour into warmed bowl with yeast and let stand 5 minutes. Add oil, salt, sugar, seeds, cornmeal, oats and wheat flour. Beat well. Cover and let stand 15 minutes.
Slowly add bread flour until a soft dough forms. Knead until dough pulls away from sides of bowl and is soft and springy. Cover and let rise about 1 hour.
Lightly grease a baking sheet. Punch dough down on lightly floured surface. Divide and shape into 2 round loaves. Place loaves smooth side up on baking sheet. Cover and let rise until doubled, about 45 to 60 minutes.
Preheat oven to 375ºF. Glaze loaves with egg and water wash and sprinkle with rolled oats. Bake 25 to 30 minutes until loaves are golden and a wooden skewer inserted into the center comes out clean. Cool on wire racks.
Oatmeal Seed Bread1 1/3 cups water
2 tsp. active dry or rapid-rising yeast
2 Tbsp. canola oil
1 1/2 tsp. salt
2 Tbsp. sugar
2 tsp. flax seeds
2 tsp. sesame seeds
2 tsp. poppy seeds
1/4 cup toasted sunflower seeds
2 Tbsp. cornmeal
1/2 cup thick rolled oats
1 cup wheat flour
2 1/3 cups bread flour
Heat water until warm, between 105ºF and 115ºF. Pour into warmed bowl with yeast and let stand 5 minutes. Add oil, salt, sugar, seeds, cornmeal, oats and wheat flour. Beat well. Cover and let stand 15 minutes.
Slowly add bread flour until a soft dough forms. Knead until dough pulls away from sides of bowl and is soft and springy. Cover and let rise about 1 hour.
Lightly grease a baking sheet. Punch dough down on lightly floured surface. Divide and shape into 2 round loaves. Place loaves smooth side up on baking sheet. Cover and let rise until doubled, about 45 to 60 minutes.
Preheat oven to 375ºF. Glaze loaves with egg and water wash and sprinkle with rolled oats. Bake 25 to 30 minutes until loaves are golden and a wooden skewer inserted into the center comes out clean. Cool on wire racks.
Buckwheat and Cracked Wheat Bread
This bread is an excellent sandwich bread since it's one of the few breads I bake in a loaf pan rather than a round loaf. It's a soft bread with a bit of texture thanks to the cracked wheat. The buckwheat gives it a grayish color and nice flavor.
Buckwheat and Cracked Wheat Bread
1 1/3 cups water
2 tsp. rapid-rising or active dry yeast
3 Tbsp. canola or corn oil
3 Tbsp. honey
2 tsp. salt
3 Tbsp. cracked wheat
1/2 cup buckwheat flour
3 1/2 cups bread flour
Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast and let stand 5 minutes. Add the oil, honey, salt, cracked wheat, buckwheat flour and half the bread flour. Beat until a smooth dough forms. Let stand 15 minutes.
Knead the dough on medium, adding the remaining flour until dough pulls away from sides of bowl and is smooth and springy but soft to the touch. Cover and let rise until doubled, about 1 hour.
Lightly grease a 4 x8 or 5 x 9 loaf pan. Punch down the dough on lightly floured surface. Shape into an oblong loaf and place smooth side up in pan. Bake at 375ºF 25 to 30 minutes until loaf is golden. Remove from pan and cool on wire rack.
Buckwheat and Cracked Wheat Bread
1 1/3 cups water
2 tsp. rapid-rising or active dry yeast
3 Tbsp. canola or corn oil
3 Tbsp. honey
2 tsp. salt
3 Tbsp. cracked wheat
1/2 cup buckwheat flour
3 1/2 cups bread flour
Heat water until warm, between 105ºF and 115ºF. Pour into warmed mixing bowl with yeast and let stand 5 minutes. Add the oil, honey, salt, cracked wheat, buckwheat flour and half the bread flour. Beat until a smooth dough forms. Let stand 15 minutes.
Knead the dough on medium, adding the remaining flour until dough pulls away from sides of bowl and is smooth and springy but soft to the touch. Cover and let rise until doubled, about 1 hour.
Lightly grease a 4 x8 or 5 x 9 loaf pan. Punch down the dough on lightly floured surface. Shape into an oblong loaf and place smooth side up in pan. Bake at 375ºF 25 to 30 minutes until loaf is golden. Remove from pan and cool on wire rack.
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