My sweet friend Amber M. shared this recipe with me years ago, one of her family's favorite original Thanksgiving traditions! I have adopted it as one of my own holiday specialties, and I think you'll love it as well:
1/3 cup cornmeal (stone ground) Adds a nice yellow color to the rolls!
1/2 cup sugar (will not work or taste as well using honey)
2 tsp. salt
1/2 cup shortening
2 cups milk
1 T. yeast
1/4 cup warm water
2 eggs
Flour (about 4 cups or more)
Cook cornmeal, sugar, salt, shortening, and milk until thick. When cooled to a little warmer than room temperature, add yeast and water. Beat in eggs. Add flour to make a soft dough.
Knead 8-10 minutes. Let rise until doubled. Punch down. Shape rolls and place on greased cookie sheet. Brush with melted butter and dust with cornmeal. Let rise until doubled. Bake at 359 degrees for 20-25 minutes or bake at 375 degrees for 15 minutes, whichever is preferred. Makes approximately 4 dozen.
Freezes well.
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
Wednesday, November 18, 2009
Monday, August 24, 2009
Baking Day: Bread and Cookies
A couple Mondays ago, I used my Bosch mixer to whip out 5 loaves of bread. And since the oven was on, it seemed appropriate to make some chocolate chip cookies as well.
Still trying to get in the routine of baking every Monday!
Friday, May 22, 2009
Monday :: Baking Day with Amy
Monday of this week my sweet sister-in-love Amy joined me for an afternoon of baking. She's a good sport and loves to bake and make a mess in the kitchen like I do, so I think we make a pretty good team.
My goal was to use up the last of the frozen pumpkin, zucchini, and squash and the pumpkins I had recently cooked and pureed from storage...which amounted to quite a bit!
Before Amy came, I made two batches of zucchini bread:
The first was using a basic recipe containing nuts and coconut. I doubled it to make two loaves. It was good! I highly recommend it slathered with cream cheese.
Next, I whipped up two loaves of this chocolate zucchini bread. Okay people, if you have never tasted chocolate zucchini bread before I feel sad for you. I will definitely use that recipe again; the bread turned out very moist and chocolaty.
When Amy arrived, I began mixing up four pie crusts for two pumpkin pies and two squash pies. My pumpkin/squash pie recipe is an oldie but goodie from my mom's Joy of Cooking. This is the pumpkin pie of my youth. Oh wait, I'm still young. This is the pumpkin pie of my past, present, and future. It's ageless. Joy of Cooking just knows how to do it. (Look for the recipe at the bottom of this post.)
Meanwhile, Amy began mixing up a double batch (4 loaves!) of Chocolate Chip Pumpkin Bread, otherwise known as the Mosher's Famous Chocolate Chip Pumpkin Bread. My friends the Moshers know how to make fabulous cookies and pumpkin bread, among other treats, and this recipe is a winner.
However, after making the chocolate zucchini bread I was out of chocolate chips. I was kind of winging it, looking up recipes online and in my recipe box as the inspiration struck. Not a lot of planning went into that afternoon, just a panicked realization that I had to use all that pumpkin and squash up or I would go crazy!
I did have butterscotch chips on hand, so we made two loaves with those and with the remaining two loaves we (I'm starting to giggle here because this was pure genius) added a cream cheese filling!
Now, after this things start to get fuzzy. I remember a lot of pumpkin splatters everywhere, and a film of powdered sugar and flour covered the kitchen as well. We mixed up some batches of pumpkin pie filling for the freezer, minus the evaporated milk (I ran out, of course). Now, when we want to make a pumpkin pie, we just thaw out our little Ziploc bag, whip in some milk, and bake it in a pie shell! With the remaining pumpkin, we made Pioneer Woman's Pumpkin Butter. We froze some too, with everything except the yogurt. Like the pie filling, it will be a cinch to mix in a little yogurt before serving.
I think that covers it. After dinner (which my good friend Rowena made, delivered, and served!), we all tested the pies to determine the difference between pumpkin and squash. We didn't really notice a difference, except the pumpkin pie was perhaps a little creamier since I pureed all the ingredients in a blender.
Amy was amazing. She calculated how to mega multiply recipes (my brain was fried) and contributed some stoneware and a nice, big Pampered Chef cooling rack to help out. Plus, she brought her cute baby Ryley and a bag of sugar, among other things.
Oh, and we used over three dozen fresh farm eggs! What an afternoon.
Mosher's Famous Chocolate Chip Pumpkin Bread
Combine in medium bowl:
3 3/4 cup flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
In a large bowl, cream the following:
2 sticks butter or margarine OR 1 cup oil
1 1/2 cup sugar
4 eggs
Spoon dry mixture into creamed mixture slowly, alternately with 1 1/2 cup pumpkin, beginning and ending with dry. Mix well. Stir in:
1 cup chopped nuts
1/2 package chocolate chips
Divide batter into 2 greased small loaf pans. Bake at 350 degrees for 45 min-1 hour.
And now for the fabulous filling~
Cream Cheese Filling
8 ounces cream cheese, softened
6 Tbsp sugar
1 egg
1/2 tsp vanilla
Mix cream cheese and sugar until smooth and creamy. Add egg and vanilla and beat well. Store any extra filling in the refrigerator until ready to use. Keeps for several weeks.
You can use this as a filling in your favorite brownie recipe, nut bread, coffeecakes, pumpkin bread, etc.
Pumpkin or Squash Pie
Line a pie pan with your favorite pie dough.
Mix until well blended:
2 cups cooked or canned pumpkin or squash
1 1/2 cups evaporated milk or rich cream
1/4 cup brown sugar
1/2 cup white sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger (I prefer 1/8-1/4 tsp ginger)
1/4 tsp nutmeg or allspice (we sometimes use both or 1/2 tsp of one or the other)
1/8 tsp cloves
2 eggs
Pour the mixture into the pie shell. Bake 15 minutes at 425 degrees, then lover oven temperature to 350 degrees and bake30-45 minutes longer or until an inserted knife comes out clean.
Serve with whipped cream if you like!
My goal was to use up the last of the frozen pumpkin, zucchini, and squash and the pumpkins I had recently cooked and pureed from storage...which amounted to quite a bit!
Before Amy came, I made two batches of zucchini bread:
The first was using a basic recipe containing nuts and coconut. I doubled it to make two loaves. It was good! I highly recommend it slathered with cream cheese.
Next, I whipped up two loaves of this chocolate zucchini bread. Okay people, if you have never tasted chocolate zucchini bread before I feel sad for you. I will definitely use that recipe again; the bread turned out very moist and chocolaty.
When Amy arrived, I began mixing up four pie crusts for two pumpkin pies and two squash pies. My pumpkin/squash pie recipe is an oldie but goodie from my mom's Joy of Cooking. This is the pumpkin pie of my youth. Oh wait, I'm still young. This is the pumpkin pie of my past, present, and future. It's ageless. Joy of Cooking just knows how to do it. (Look for the recipe at the bottom of this post.)
Meanwhile, Amy began mixing up a double batch (4 loaves!) of Chocolate Chip Pumpkin Bread, otherwise known as the Mosher's Famous Chocolate Chip Pumpkin Bread. My friends the Moshers know how to make fabulous cookies and pumpkin bread, among other treats, and this recipe is a winner.
However, after making the chocolate zucchini bread I was out of chocolate chips. I was kind of winging it, looking up recipes online and in my recipe box as the inspiration struck. Not a lot of planning went into that afternoon, just a panicked realization that I had to use all that pumpkin and squash up or I would go crazy!
I did have butterscotch chips on hand, so we made two loaves with those and with the remaining two loaves we (I'm starting to giggle here because this was pure genius) added a cream cheese filling!
Now, after this things start to get fuzzy. I remember a lot of pumpkin splatters everywhere, and a film of powdered sugar and flour covered the kitchen as well. We mixed up some batches of pumpkin pie filling for the freezer, minus the evaporated milk (I ran out, of course). Now, when we want to make a pumpkin pie, we just thaw out our little Ziploc bag, whip in some milk, and bake it in a pie shell! With the remaining pumpkin, we made Pioneer Woman's Pumpkin Butter. We froze some too, with everything except the yogurt. Like the pie filling, it will be a cinch to mix in a little yogurt before serving.
I think that covers it. After dinner (which my good friend Rowena made, delivered, and served!), we all tested the pies to determine the difference between pumpkin and squash. We didn't really notice a difference, except the pumpkin pie was perhaps a little creamier since I pureed all the ingredients in a blender.
Amy was amazing. She calculated how to mega multiply recipes (my brain was fried) and contributed some stoneware and a nice, big Pampered Chef cooling rack to help out. Plus, she brought her cute baby Ryley and a bag of sugar, among other things.
Oh, and we used over three dozen fresh farm eggs! What an afternoon.
Mosher's Famous Chocolate Chip Pumpkin Bread
Combine in medium bowl:
3 3/4 cup flour
2 tsp baking soda
2 tsp cinnamon
1 tsp salt
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp cloves
In a large bowl, cream the following:
2 sticks butter or margarine OR 1 cup oil
1 1/2 cup sugar
4 eggs
Spoon dry mixture into creamed mixture slowly, alternately with 1 1/2 cup pumpkin, beginning and ending with dry. Mix well. Stir in:
1 cup chopped nuts
1/2 package chocolate chips
Divide batter into 2 greased small loaf pans. Bake at 350 degrees for 45 min-1 hour.
And now for the fabulous filling~
Cream Cheese Filling
8 ounces cream cheese, softened
6 Tbsp sugar
1 egg
1/2 tsp vanilla
Mix cream cheese and sugar until smooth and creamy. Add egg and vanilla and beat well. Store any extra filling in the refrigerator until ready to use. Keeps for several weeks.
You can use this as a filling in your favorite brownie recipe, nut bread, coffeecakes, pumpkin bread, etc.
Pumpkin or Squash Pie
Line a pie pan with your favorite pie dough.
Mix until well blended:
2 cups cooked or canned pumpkin or squash
1 1/2 cups evaporated milk or rich cream
1/4 cup brown sugar
1/2 cup white sugar
1/2 tsp salt
1 tsp cinnamon
1/2 tsp ginger (I prefer 1/8-1/4 tsp ginger)
1/4 tsp nutmeg or allspice (we sometimes use both or 1/2 tsp of one or the other)
1/8 tsp cloves
2 eggs
Pour the mixture into the pie shell. Bake 15 minutes at 425 degrees, then lover oven temperature to 350 degrees and bake30-45 minutes longer or until an inserted knife comes out clean.
Serve with whipped cream if you like!
Tuesday, March 17, 2009
Monday :: Baking Day and Food Prep
Yesterday the weather was beautiful and I loved having the windows open and hearing the sounds of spring! Hosanna and Caleb did do their schoolwork, but otherwise spent most of the day outdoors, raking leaves, playing in the sandbox...it was great having them happily occupied while I got some necessary projects finished. I knew that if I got a head start on indoor chores, I could enjoy the weather even more the rest of the week...
So some of Monday's goals, besides laundry, included cleaning out the fridge in preparation for my shopping day. I usually keep it wiped down pretty well, but it had been some time since I actually removed the back plastic sheet behind the shelves. There were some major spills that got junked up there (ugh-couldn't see them until I moved everything out to clean) and I found the strangest things, including a paintbrush and oven thermometer! I wondered what had happened to that thermometer...
To avoid waste and save time, I used up misc. leftovers, so dinner was easy-leftover chopped chicken breast with rice/lentils/spices. I made fruit salad with odds n' ends fresh fruit, deviled eggs to have on hand as a snack, refrigerator bran muffins, refrigerator angel biscuits (trying out a new recipe-I'll let you know if it's a keeper!), and three loaves of banana bread from overripe bananas. That squished in between laundry and the kids made for a busy day!
Thursday, February 26, 2009
Grandma's Oatmeal Bread
Fresh from the oven, and smelling marvelous!
Make it yourself!
2 pkg active dry yeast (2 T.)
1/2 cup warm water
1 1/4 cups boiling water
1 cup quick-cooking rolled oats
1/2 cup light molasses (I've also used half honey and half molasses)
1/3 cup shortening
1 T. salt
5 3/4 to 6 cups all-purpose flour (I used half white flour and half freshly ground wheat)
2 beaten eggs
Quick-cooking rolled oats
1 beaten egg white
1 T. water
Soften yeast in the warm water. Combine boiling water, 1 cup rolled oats, molasses, shortening, and salt; cool to lukewarm. Stir in 2 cups of the flour; beat well. Add the softened yeast and 2 beaten eggs; beat well. Stir in enough of the remaining flour to make a soft dough. Turn onto a lightly floured surface and knead till smooth and elastic (8-10 minutes). Shape dough into a ball.
Place in a lightly greased bowl, turning once to grease surface. Cover and let rise in warm place until double (about 1 1/2 hours). Punch dough down; turn out on lightly floured surface. Divide dough in half. Cover and let rest 10 minutes. Coat two well-greased loaf pans with about 2 T. rolled oats for each pan. Shape dough into loaves.
Place loaves in pans. Cover and let rise in warm place till double (45 to 60 minutes). Brush loaves with mixture of egg white and water; sprinkle tops lightly with rolled oats. Bake at 375 degrees till done, about 35-40 minutes. Cover loosely with foil the last 15 minutes if tops are browning rapidly. Remove from pans after 10 minutes of resting and let cool on wire racks. Makes 2 loaves.
From the 1973 edition of, "Better Homes and Gardens Homemade Bread Cook Book".
Monday, November 17, 2008
Baking Day :: English Muffin Bread
English Muffin Bread is called a "batter" bread or "casserole" bread. You don't knead it in the traditional sense, although you might beat the batter hard for a few minutes initially. The finished texture reminds me of a sponge bread, foamy looking. I baked my English Muffin Bread in the same Pyrex bowl I let it rise in. I was in the mood for a round loaf, but of course you can bake it in a loaf pan. It is the closest thing to English Muffins without actually making English Muffins. When sliced, the bread looks the same and, of course, is fabulous when toasted! That's the whole point. You can't make this bread and then not try it toasted and dripping with butter. It just shouldn't be done. If I remember correctly, my Daddy loved this bread and requested it often. It is very, very easy. I made it in my Kitchen-Aid. I use that mixer so much!
English Muffin Bread
2 1/2 to 3 cups flour (I used about 1 cup whole wheat and 2 cups white)
1 T yeast
1 T sugar
1 1/4 cups water
3/4 tsp salt
In a large mixing bowl combine 1 cup of the flour and the yeast. In a saucepan heat the water, sugar, and salt till warm, stirring constantly to dissolve sugar. Add to dry mixture in bowl. Beat at low speed with electric mixer for 1/2 minute, scraping bowl. Beat 3 minutes at high speed. Stir in enough remaining flour to make a soft dough. Shape into ball.
Place in a lightly greased bowl, turn once to grease surface. Cover; let rise until double (about 1 hour). Punch down. Cover; let rest 10 minutes. Grease a 1-quart casserole; sprinkle with cornmeal. Place dough in casserole; sprinkle top with cornmeal. Cover; let rise till double (30-40 minutes). Bake at 400 degrees for 40-45 minutes (mine only took about 35 minutes). Cover loosely with foil if top browns too quickly. Remove from dish; cool. Makes 1.
Recipe from the 1973 edition of "Better Homes & Gardens Homemade Bread Cookbook"
Monday, November 10, 2008
Monday :: Baking Day!
I've been trying to be more consistent in baking loaf bread, and Monday seems the best day to get the weekly baking in. I started making and selling homemade bread when I was nine, and have loved it ever since. However, the last few years I've neglected my whole wheat bread baking. I've often used a bread machine-which is great-and also gone through cycles of biscuit and quick roll baking, but now I'm trying to schedule a weekly or at least twice monthly loaf baking day. After all, I have the grain, the mill, and a Bosch mixer to get the job done! Tom and the children absolutely love my homemade loaves-none of us ever got used to that yucky store bought stuff! :) It isn't unusual for 1 whole loaf to disappear the first day it's made-who can resist hot buttered bread straight from the oven?!? I don't like store-bread crusts, but the heel on homemade bread is my favorite piece!
So today, the kids and I baked 5 loaves of whole wheat bread, 2 loaves of banana bread, coconut oatmeal cereal, and toffee bars. Plus, I cooked a whole chicken to be deboned and (hopefully) made into chicken potpie tomorrow morning. I consider that a successful baking day with three children in tow, and look forward to doing so again next Monday!
The toffee recipe is what I call a "Rachel Special"-meaning I adapted a recipe using what I had on hand. Even if you are out of eggs, you can still make these! They're quick, easy, and quite yummy:
Rachel's Coconut Toffee Bars
3/4 cup butter or margarine, softened
3/4 cup packed brown sugar
1 1/2 cups all-purpose flour
1/2 tsp almond extract
1/2 tsp vanilla extract
1/4 tsp salt
6 oz semi-sweet chocolate pieces
coconut
Preheat oven to 350 degrees. Cream butter and sugar; blend in flour. Add extracts and salt, mixing well. Spread in bottom of ungreased 13x9x2-inch baking pan. Bake for 15-20 minutes or until golden brown. Remove from oven and sprinkle with chocolate pieces. Return to oven briefly to allow the chocolate to melt. Remove again and spread evenly with a knife. Sprinkle liberally with shredded coconut. Cool and cut into bars.
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