Honey Whole Wheat Oatmeal Bread

I know I should probably break up my posts a bit more rather than having a stretch of baking/whole wheat recipes, but autumn just seems to be the time for both of these things. I promise I'll come up with some other recipes to share, but for now, here is my favorite (thus far) whole wheat bread.

Ingredients:

• 2 cups all-purpose flour (I use Gold Medal Organic Unbleached)
• 1 package quick-rise yeast
• 1 cup skim milk
• 3/4 cup water
• 1/3 cup honey
• 3 Tbsp unsalted butter
• 1-1/4 tsp salt
• 1-1/2 cup whole wheat flour 
• 1 cup white whole wheat flour
• 1/2 cup rolled oats, or quick oats
• 1/4 cup wheat germ

In a large bowl, combine the 2 cups all-purpose flour and yeast. In a medium saucepan, combine milk, water, honey, butter & salt. Heat over medium heat until the butter is almost melted. Temperature of the mixture should be between 120-130F (too hot or too cold will cause the yeast not the proof). Slowly add mixture to the flour/yeast mix in the large bowl. Beat with mixer on low speed for 30 seconds, then high speed for 3 minutes-scraping the sides of the bowl often. Add oats and wheat germ. In a medium bowl, combine white whole wheat and whole wheat flours. With a wooden spoon, stir in as much of the flour mixture as you can.

Use some of the remaining flour to flour your work surface. Turn out dough and knead until the dough is smooth and elastic (not sticky and will spring back when you poke it). This will take about 5-8 minutes. Shape into a ball in place in a lightly greased bowl and spray the top of dough will cooking spray. Cover top of bowl with plastic wrap and leave in a warm place until double in size.

Lightly punch dough down after the first rising time. Cover and let rest for 10 minutes. Divide dough in half and shape into loaf shapes and placing in two greased baking pans. Cover with a light towel and allow to rise until dough comes up an inch over the pan.

Preheat oven to 375F. Bake loaves for 35-40 minutes or until bread sounds hollow when tapped. Let cool on wire rack. Best served fresh, warm and slathered with Kerrygold Irish Butter...in my humble opinion. :)

Whole Wheat Pancake & Waffle Mix

I love having homemade things in my cupboard. It's so satisfying to me to look into the cupboard and find jars of canned jam, applesauce, tomatoes, salsa, etc. However, I know canning is not for everyone, but you still can stock your shelves with simple, quick, & cheap homemade goods. I've already blogged about one of these quick homemade options-Whole Wheat Breadcrumbs. Another thing I love having already made up and waiting in my pantry is pancake mix. It is much cheaper to make your own pancake mix then to buy a pre-made one in the store and you can customize it to your family's tastes. Don't like whole wheat? You can use white whole wheat flour or regular white flour. Gluten free? Replace the wheat with your favorite gluten free alternative flour. Like something different? Try substituting 1/2 the flour with oat, buckwheat or other more adventurous flours.

I wouldn't suggest adding extras like nuts or chocolate chips to the mix, just to help it keep longer, but it might not last too long if you make a lot of pancakes. I just make one batch at a time, because this recipe makes just enough to fill my large snap-lid jar from IKEA (which I LOVE-I use these in all the sizes to store a lot of different dry goods in my pantry because they are very air tight). Feel free to double, triple, etc this recipe depending on your family size...or if you really like pancakes & waffles. :)

Ingredients
slightly adapted from Weelicious

• 6 cups whole wheat flour (or see above for substitutions)
• 1/3 cup sugar (I actually use packed brown sugar with the whole wheat)
• 2 Tbsp baking powder
• 1 Tbsp baking soda
• 2 tsp salt

In a large bowl whisk all the ingredients together until combined. Pour into an air-tight container and store in cool, dry place. THAT'S IT!

Now, to make the pancakes or waffles you'll need:

• 1 cup of your mix
• 1 large egg, beaten
• 1 cup buttermilk (I normally just use skim milk, but you can make your own buttermilk by adding 1 Tbsp vinegar or lemon juice to 1 cup of milk)
• 1 tsp vanilla

Whisk egg, milk & vanilla in a large bowl. Add 1 cup of pancake mix and whisk until just combined. This would be the time to put in any mix-ins like nuts, chocolate chips, fruit, etc. Pour on prepared waffle iron, or griddle for pancakes. I make big pancakes, but these works great to make silver dollar pancakes as well. 

I've made several of these mixes for wedding showers at our church where we do "grocery showers" for newly engaged couples. These would also make great Christmas gifts for family, neighbors & friends. I love homemade presents!

Enjoy!

Baked Pumpkin Oatmeal

Today just seemed like the day for baking. It is a beautiful, cool fall day here in Central Illinois and it's these kind of days that I just feel blessed to live where I do. I've been a lot of interesting places & seen a lot of ways people live, but I love where I am. Fields are being harvested right now and the seed company we live next to is busy (and noisy), but I wouldn't have it any other way.

This blessed feeling also comes from feeling our little one moving like crazy these past few days. Every little kick, punch, roll & hiccup is a blessing. Autumn is normally the time we seem to focus more on our blessings, although we strive to count our blessings all day, every day. I have so many things to be thankful for and a joy in my heart knowing that my God is the provider of all good & perfect gifts. This includes the ability to make yummy food...

Baked Pumpkin Oatmeal
slightly adapted from The Oatmeal Artist

Ingredients:

• 2 cups old fashioned rolled oats
• 1 tsp baking powder
• 2 tsp pumpkin pie spice
• 1/8 tsp salt
• 1 cup almond milk (or regular milk)
• 1/2 cup water (or more milk-I might try applesauce next time)
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 4 Tbsp maple syrup (or honey)

Preheat oven to 350F. Grease a 8x8 baking pan with butter or cooking spray

In a small bowl, mix together first 4 ingredients. In a larger bowl, whisk together wet ingredients, milk through maple syrup.

Add dry ingredients to wet and stir until just combined.

From here you can add a host of other yummy extras. Here's some ideas-I've stared the ones I used. I'm not giving exact measurements because you can use more or less depending on what you like

• chopped pecans* or walnuts
• dried cranberries* or raisins
• sunflower* or pumpkin seeds (pepitas)
• chopped, pitted dates or chopped apples 

Bake for 30-40 minutes, or until the middle is set. 

I can't wait to heat this up for Saturday morning breakfast tomorrow-adding a touch more maple syrup & milk. This is a great make ahead breakfast for the weekend, week day or for company. It will keep in the fridge for several days (if it lasts that long in your house). Just warm and serve! Perfect autumn breakfast!

Enjoy!

Bacon? Bakin'!

I have discovered the wonderful, wonderful luxury that is baking bacon in the oven. No grease splatter everywhere, no burns, practically no mess or fuss! You don't even have to pre-heat the oven! What could be more simple? Not much...not much. :)

What you'll need:

-jelly roll pan or baking sheet with sides
-aluminum foil
-1 lb of bacon
-paper towels

Cover pan or baking sheet with aluminum foil. Arrange bacon in a single layer on the sheet...try not to overlap too much or the bacon will all stick together (unless of course you would like an edible bacon "plate" to eat off of). :) Place pan in a cold oven (DON'T PRE-HEAT) and then set the temp to 425F. Cook bacon for 12-15 minutes (or longer if you like really crispy bacon). Remove pan from oven and immediately transfer bacon to a paper towel lined plate-otherwise the bacon will continue cooking in the grease on the pan.

THAT'S IT! :)

We had our baked bacon this morning with some pumpkin spice pancakes! Delicious fall breakfast!

So much quicker, so much cleaner, just as tasty!



Enjoy!

Baked Apple Cider Doughnuts

What do you do when you're 22 weeks pregnant and craving an apple cider doughnut at 7:30pm on a Friday night? No, I did not send my husband to bang on the door of the nearest apple orchard to plead with them for a dozen for his pathetic pregnant wife...and tell them to throw in a jar of pickles just to be safe. :) Instead, we got to have a little kitchen date and make our own apple cider doughnuts!

These are baked and then lightly fried just to crisp them up a bit and help the cinnamon sugar stick. Much healthier than deep frying-so you can eat more....right?? The cider came from the Congerville Farmers' Market last night and the apples came from our backyard! How much more local (and delicious) can you get? I should also note that these were hot and ready to dunk in a glass of cold milk in less than an hour...perfect for a quick fix to a craving! YUM!

Baked (then fried) Apple Cider Doughnuts
recipe from Healthy.Delicious.http://healthy-delicious.com/2011/09/baked-apple-cider-doughnuts/

• 1/2 cup apple cider
• 2 tablespoons butter, softened
• 1/4 cup sugar
• 1 egg
• 1/4 cup milk
• 2 cups all purpose flour, plus more for dusting
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon  nutmeg
• 1/4 teaspoon salt
• 1 apple, diced small
• 1/4 cup oil for frying-I used canola oil
• cinnamon and sugar for dusting

In a small saucepan, boil apple cider until reduced by half (it will look like a very small amount...don't worry, you're concentrating the flavor). Once reduced, cool to room temperature.

In a mixing bowl, cream butter and sugar. Add egg, milk, & cooled cider. Mix to combine.

In a separate bowl, mix together flour, baking powder, baking soda, cinnamon, nutmeg, & salt. Add half of the dry ingredients to the wet. Fold in apple pieces, then add remaining dry ingredients. Mix until just combined. *Note: dough will be very sticky

Place a 1/3 cup of flour on a foot square piece of parchment paper or foil. Turn dough out onto flour, flouring the top of dough and your hands. Press dough into a 1/2 in circle. Chill dough for 15 minutes in the fridge to let it firm up a bit.

Heat oven to 425F. Remove dough and cut into doughnut shape. You can use a doughnut cutter or a doughnut pan if you have them. I have neither, so I just used a glass to cut the big circle and an apple corer (ironic, huh?) to cut the hole. Transfer doughnuts and holes to a lined baking sheet. Bake for 10 minutes.

Now you can fry these lightly in a 1/4 cup of really hot oil in a shallow skillet for 10 seconds on both sides, then sprinkle with the cinnamon sugar while they are hot. Otherwise, you can brush them with melted butter, then sprinkle them, if you don't want the added task of frying. Either way would be great! We fried ours, but I think I'll try the butter the next time.

These were great fresh. I'm going to try these again, but make a double batch and use the leftovers to make apple cider doughnut bread pudding...oh yeah. :)




 <----Doughnuts before frying

Enjoy!

Cabin Food

We just got back from a relaxing extended weekend at our family cabin in northern Minnesota. My dad, my hubby, my dog and me got to spend some time relaxing and enjoying the peacefulness of the north woods.

The cabin has no electricity, plumbing, or running water, so meals took a bit more time and lacked some modern convenience, but that's what makes cooking at the cabin fun. We kept the meals simple and hearty-a great combination for a cabin on the lake. I forgot to take pictures of most of our meals, except our simple supper by the lake and one of our lunches that we had in town, but I'll give you a peek at our menu...

Breakfasts:

• Bacon, Eggs, & Bread with peanut butter and cherry jam
• Scottish Oatmeal with blueberries, brown sugar and pure maple syrup
• *Whole Wheat Pancakes (1/2 blueberry, 1/2 plain), Eggs, Sausage links

* I'll be posting the recipe for this whole wheat pancake mix that you can make up and store for this fall! Stay tuned!

Suppers:

• Spaghetti with meat sauce, salad, garlic bread
• Chili with applesauce, cheese & crackers
• Summer Sausages, Cheeses, Smoked Salmon, bread, fruit-by the lake

Wine for the guys and sparkling blood orange soda for the pregnant lady. :)

Hubby & I relaxing with our supper on the dock.

Beautiful blue moon the next morning over the lake.

Peach Raspberry Jam

Canning/Freezing season is in full swing and I couldn't help think about how every year it sneaks up on me. It seems like we wait & wait for the produce to be ripe and ready-then in a flash it's here and something has to be done about it! I'm very thankful that this busy time has coincided with my second trimester burst of energy! God knows exactly what we need when we need it-just like how He as provided abundance, even through a bad drought this year. Thus far I've frozen corn, green beans, peaches & some early applesauce. I've also canned some quarts of Roma tomatoes & this yummy jam I want to share with you.

This was my first solo attempt at jam after watching my dad make it when I was little. It seemed to take forever to find a good recipe that fit the amounts of ingredients I had, but I finally found a good one late last night! I used frozen raspberries, which I would suggest buying at Aldi so you don't consider offering you left kidney in payment at the store for fresh or frozen name brand berries like I did today at IGA. All kidding aside, frozen really do work just as good, but if you have a free source of fresh berries-by all means, use them! The peaches came from the family cabin, so they were free and I decided paying more for the berries was still worth it. Oh, and this makes a lot of jam, so feel free to halve the recipe. But who doesn't like homemade jam?

Ingredients:

• 8 cups peeled, pitted & mashed peaches
• 1-1/2 tsp vitamin C powder (citric acid), divided
• 3 cups crushed raspberries
• 2 pkgs. powdered fruit pectin (I bought mine in bulk & used 2/3 cups for this recipe)
• 10 cups of sugar

 Add 1 tsp of citric acid to mashed peaches & 1/2 tsp to the crushed raspberries.

In a large, heavy-bottomed stock pot combine fruit. In a medium sized bowl, whisk together 1 cup of the sugar with the powdered pectin. This will help the pectin not to clump. Add sugar/pectin mix to the fruit and stir to dissolve. Bring to a slow boil over high heat while stirring frequently. Add the remaining 9 cups of sugar, stirring to dissolve. Once the mixture is at a rolling boil, allow to boil hard for 1 minute while stirring. Remove from heat.

Allow hot jam to sit for 2 minutes then skim the foam that has developed off the top. I saw a site that said you could save the unappetizing looking foam, microwave it for 30-60 seconds then you can put it in the fridge to use fresh. I did it and it turns into nice looking jam again! Waste not, want not! :)

Ladle hot jam into hot, sanitized jars, with about 1/4 inch of headspace (space between jam and top of the jar). Adjust two piece lids & process 10 minutes in hot-water bath canner, making sure there is at least and inch of water covering the lids.




Yield (what I got):
8--1/2 pints (8 oz)
12--4 oz jars
1 pint


Enjoy!