Light Rye Bread

Yeah, I’m not a rye bread fan, but the hubby is so here’s another recipe from my mother-in-law.

Ingredients:
1 pound loaf
3/4 cup Water
2 tsp Cornmeal
1-1/2 cups White Bread Flour
2 tsp Caraway Seeds
1/2 cup Rye Flour
1/2 tbsp Gluten
1-1/2 tbsp Sugar
1-1/4 tsp Fast Rise Yeast or 2 tsp Active Dry Yeast
3/4 tsp Salt
3/4 tbsp Butter

1-1/2 to 2 pound loaf
1 cup + 2 tbsp Water
1 tbsp Cornmeal
2-1/4 cups White Bread Flour
1 tbsp Caraway Seeds
3/4 cup Rye Flour
1 tbsp Gluten
2-1/2 tbsp Sugar
2 tsp Fast Rise Yeast or 3 tsp Active Dry Yeast
1-1/4 tsp Salt
1-1/4 tbsp Butter

Directions
Place all ingredients into bread machine using whole wheat bread Dough setting. Remove dough from machine, shape loaf and place into lightly grease bread pan with lid. Let rise 1 hour. Bake at 350 degrees for 35-40 minutes for a 1lb loaf or 40-45 minutes for a 1.5-2lb loaf. Remove from pan and cool.  Store the bread in a tightly sealed container.  The loaf fits in this 21 cup bread container perfectly.

March 14, 2011 · jackie · No Comments
Posted in: Bread

Pumpernickel

Yeah, I’m not a pumpernickel fan, but the hubby is so here’s another recipe from my mother-in-law.

Ingredients:
1 pound loaf
3/4 cup Water
1/4 tsp Instant Coffee
1-1/4 tbsp Butter
1 cup White Bread Flour
2 tbsp Cornmeal
1 tbsp Dry Milk
1/3 cup Wheat Bread Flour
2-1/2 tbsp Molasses
1 tbsp Gluten
2/3 cup Rye Flour
1-1/4 tbsp Sugar
1-2/3 tsp Fast Rise Yeast or 2-1/2 tsp Active Dry Yeast
2 tsp Caraway Seeds
1 tsp Salt
1 tbsp + 2 tsp Cocoa powdered

1-1/2 to 2 pound loaf
1-1/4 cup Water
1/2 tsp Instant Coffee
2 tbsp Butter
1-1/2 cup White Bread Flour
1/4 cup Cornmeal
1-1/2 tbsp Dry Milk
1/2 cup Wheat Bread Flour
3-1/2 tbsp Molasses
1-1/2 Tbsp Gluten
1 cup Rye Flour
2 tbsp Sugar
2-1/2 tsp Fast Rise Yeast or 3-1/4 tsp Active Dry Yeast
1-1/2 Tbsp Caraway Seeds
1-1/2 tsp Salt
2-1/2 Tbsp Cocoa powdered

Directions
Place all ingredients into bread machine using whole wheat bread Dough setting. Remove dough from machine, shape loaf and place into lightly grease bread pan with lid. Let rise 1 hour. Bake at 350 degrees for 35-40 minutes for a 1lb loaf or 40-45 minutes for a 1.5-2lb loaf. Remove from pan and cool.  Store the bread in a tightly sealed container.  The loaf fits in this 21 cup bread container perfectly.

March 13, 2011 · jackie · No Comments
Posted in: Bread

Whole Wheat Bread

Since getting my super awesome bread pan, I’ve been making all of our bread lately.  I’ve tried a couple different whole wheat recipes, but they tended to be really heavy and the boys weren’t digging them.  Especially when it came to using the bread to make sandwiches.  So I kept looking, and trying, until I came to this really simple whole wheat bread from Nita Crabb that I found on AllRecipes.com.  This recipe rocks!  It’s heavy enough to make a peanut butter and jelly sandwich; yet it doesn’t taste heavy at all.  The boys love it and it’s now my go-to recipe whenever we need a whole wheat loaf.

The original recipe was fabulous, but for us there was one slight problem – it made too much.  The recipe filled my 13x4x4 bread pan a little too much, but not enough to make two loaves using the same pan.  So I made a few adjustments so I only get one loaf at a time.  I also use the bread machine to make the dough, so my directions are going to be a little different than the original recipes.

Ingredients:
1-1/2 cups warm water (110 degrees F/45 degrees C)
2-1/4 tsp active dry yeast
1/3 cup honey
2-1/2 cups bread flour
1-1/2 tbsp butter, melted
1/3 cup honey
1-1/2 tsp salt
1-3/4 cups whole wheat flour

Directions:

  1. Using a bread machine, mix all the ingredients per the manufacturers directions.  Select Dough cycle; press Start.
  2. Once the dough is ready, place on a floured surface and knead until the dough is not too sticky.  You may need to add more flour as your kneading, but don’t add too much.  A little at a time is the way to go.
  3. Place dough into bread pan and place in unheated oven for 30 minutes or until doubled.  My bread pan has a lid on it, so I never know when it has doubled, hence the time.
  4. After the 30 minutes has passed and the dough is still in the oven, heat your oven to 350 degrees F.  Bake for 30 minutes once the oven is preheated – ie if it takes 6 minutes to heat up, your timer should say 36 minutes.
  5. Remove from pan and cool.  Store the bread in a tightly sealed container.  The loaf fits in this 21 Cup Bread Container perfectly.

Serving Size: One 13x4x4 loaf

March 12, 2011 · jackie · One Comment
Posted in: Bread

Double Dark Chocolate Wheat Bread

Since getting my snazzy new bread pan from the in-laws at Christmas, I’ve been making a lot of bread.  Seriously, this pan is awesome.  However, since I’ve only been using my bread machine to make the dough, I decided to play with my original chocolate chip bread recipe and came up with this one instead.

While I love the chocolate chip bread recipe, I wanted something that was more wheat bread and not so much sweet bread, but was still yummy enough that Jesse would approve.  So I took a wheat bread recipe I found that was really tasty and kind of merged it with the chocolate chip bread recipe.  I am pretty happy with the way it came out and Jesse totally approves (confirmed by the fact that he’ll eat the entire 13x4x4 loaf in one night if I let him).

Double Dark Chocolate Wheat BreadIngredients:
1/4 cup honey
1 cup warm water
1/2 cup milk
2 tbsp butter
1 tsp salt
1/4 cup special dark cocoa powder
2-1/2 cup bread flour
1-1/2 cup wheat flour
2-1/4 tsp active dry yeast
1 cup dark chocolate chips

Directions

  1. Using a bread machine, mix all the ingredients, except the chocolate chips, per the manufacturers directions.  Select Dough cycle; press Start.
  2. Once the dough is ready, place on a floured surface and knead in a third of the chocolate chips at a time.  Keep kneading until all the chocolate chips have been added and the dough is a dark chocolate color (the dough will look white due to the floured surface).
  3. Place dough into bread pan and place in unheated oven for 30 minutes.
  4. After the 30 minutes has passed and the dough is still in the oven, heat your oven to 350 degrees F.  Bake for 30 minutes once the oven is preheated – ie if it takes 6 minutes to heat up, your timer should say 36 minutes.
  5. Remove from pan and cool.  Store the bread in a tightly sealed container.  The loaf fits in this 21 Cup Bread Container perfectly.

Serving Size: One 13x4x4 loaf

Variation: The hubby loves dark chocolate, but any chocolate chip/cocoa powder combination can be used.

March 11, 2011 · jackie · No Comments
Posted in: Bread

Oatmeal Bread

My mother in law has this fabulous oatmeal bread that the hubby just loves.  So of course I have to add it here, otherwise I’ll probably end up losing it and then the hubby will get mad.  *grin*

Ingredients:
OSC-Oatmeal Bread1 pound loaf
1 cup + 2 tbsp Water
1 tbsp Butter
2-1/2 cups White Bread Flour
1-1/4 tsp Fast Rise Yeast or 1-3/4 tsp Active Dry Yeast
1/2 cup Quick Cook Oats
1-1/2 Tbsp. Honey
1 tsp Salt

1-1/2 to 2 pound loaf
1-1/3 cup Water
1-1/2 tbsp Butter
3-1/2 cups White Bread Flour
1-3/4 tsp Fast Rise Yeast or 2 tsp Active Dry Yeast
2/3 cup Quick Cook Oats
2 tbsp Honey
1-1/2 tsp Salt

Directions
Place all ingredients into bread machine using white bread Dough setting. Remove dough from machine, shape loaf and place into lightly grease bread pan with lid. Let rise 1 hour. Bake at 350 degrees for 35-40 minutes for a 1lb loaf or 40-45 minutes for a 1.5-2lb loaf. Remove from pan and cool.  Store the bread in a tightly sealed container.  The loaf fits in this 21 cup bread container perfectly.

March 10, 2011 · jackie · No Comments
Posted in: Bread

Homemade Peanut Butter

With how much I use peanut butter, I never once thought about making my own until I came across this recipe. Now, I don’t have a food processor, so I haven’t tried it yet, but I wanted to add it to my collection so when I do get one, I can try it.

I found the recipe over on Disney Family and they have quite a few really good recipes to check out.

Hands-On Time: 5 minutes
Yield: 1 pint

Ingredients
16oz of peanuts
3 tbsp of canola oil
1 tbsp of honey

Directions

  1. In the bowl of a food processor fitted with the steel blade, whiz the peanuts until finely ground and beginning to get pasty. This may take a couple of minutes.
  2. Add oil and honey and pulse about 10 more times until completely incorporated.
  3. Taste for salt or sweetness and add salt or honey to taste.
  4. Put in a 1/2 pint mason jar or similarly sized container and store in the refrigerator.

January 15, 2011 · jackie · No Comments
Posted in: Homemade

Amish Sugar Cookies

I think I need to find a few more Amish style recipes – the last two I’ve tried have been fabulous! Awhile back, I was looking for a sugar cookie recipe since Jesse wasn’t a fan of the one I had. As I was looking, I came across this recipe over at Taste of Home and I noticed it used powdered sugar instead of the run of the mill coarse sugar. I was intrigued and since Jesse’s #1 complaint was the cookies weren’t light and fluffy, I thought I would give it a try.

Oh my god were these wonderful. They were perfect and I seriously can’t wait to make them again.

Ingredients
1 cup butter, softened
1 cup vegetable oil
1 cup sugar
1 cup confectioners’ sugar
2 eggs
1 tsp vanilla extract
4-1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar

Directions

  1. In large bowl, beat the butter, oil and sugars. Beat in eggs until well blended. Beat in vanilla. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture.
  2. Drop by small teaspoonfuls onto ungreased baking sheets. Bake at 375° for 8-10 minutes or until lightly browned. Remove to wire racks to cool.

Yield: about 5 dozen.

Nutrition Facts: 1 serving (2 each) equals 233 calories, 14 g fat (5 g saturated fat), 31 mg cholesterol, 108 mg sodium, 25 g carbohydrate, 1 g fiber, 2 g protein.

January 14, 2011 · jackie · No Comments
Posted in: Cookies & Fudge

Amish White Bread

For chrismtas this year, the MiL got me this fabulous bread pan (it has a lid!) and we’ve been making a lot of bread with it since.  Honestly, I think I’m giving up buying bread since it’s fairly easy to make my own.  Probably a lot cheaper to since we really don’t go through it that fast.  I can’t say that.  When it comes to homemade bread, we easily go through an entire loaf with a day or two – not so much with the store bought brands.

So we’ve been playing around with recipes and I am loving the recipe I found on AllRecipes for Amish White Bread.  It’s a little sweeter than a simply white, but it’s great as a base for most recipes.  So far we’ve tried mixing in chocolate chips as well as attempting a chocolate roll-style bread; while they’ve came out good, we can do better.  I’m thinking I might merge this recipe and my original Chocolate Chip Bread recipe and see if I can’t come up with a slightly better loaf.

As it stands, I’m really enjoying this recipe and already have a ton of variations in mind.  I’m thinking cinnamon chips need to be added to my shopping list for the next time I make this.

Ingredients:
2 cups warm water (110 degrees F/45 degrees C)
2/3 cup white sugar
1-1/2 tbsp active dry yeast
1-1/2 tsp salt
1/4 cup vegetable oil
6 cups bread flour

Directions:

  1. Place all ingredients into the pan of the bread machine in the order suggested by the manufacturer. Select dough setting and press start.
  2. Remove dough from pan and place on floured surface.  Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9×5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
  3. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Nutritional Info: Calories 168; Total Fat 2.9g; Cholesterol 0mg; Sodium 147mg; Carbohydrates 30.7g; Dietary Fiber 1g; Protein 4.4g
Servings Per Recipe: 24

January 13, 2011 · jackie · No Comments
Posted in: Bread

Cutout Sugar Cookies

I love sugar cookies and the monkey loves to make them for Santa Claus.  I’ve tried a few recipes before and I haven’t really been happy with the way they’ve turned out.  Recently, I found a sugar cookie (non-cutout) recipe that used powdered sugar instead of cane sugar and I liked it.  So I went looking for a cutout recipe that used the powdered rather than the regular and I have to say – love it.  Not only did they turn out great, but I love the icing recipe that was included too.

The original recipe came from Taste of Home and normally there’s something I would change, but this time, I can’t think of anything.  This recipe for cutout sugar cookies is simply fabulous and it’s awesome.  Although, I am wondering how these would taste as chocolate.

That would be a variation – adding chocolate to the mixture.  Like I said, I’m not sure what it would do to the dough, but Jesse really wants me to add chocolate to the icing.  I have a bunch of icing left over (this recipe does make a lot), so I’m going to attempt it and see what happens.  Although, I’m going to need something to put the icing on, so I’ll probably make regular sugar cookies.  Cutouts are fun, but I’m still a drop ’em kind of girl.  Wait, I do know one thing I need to change – my cookie cutters.  The dough does rise a little, so if you’re cutters are a good size, expect giant cookies.

Cutout Sugar CookieIngredients:
1 cup butter, softened
1-1/2 cups confectioners’ sugar
1 egg
1 tsp Spice Island® Pure Vanilla Extract
1/2 tsp almond extract
2-1/2 cups all-purpose flour
1 tsp baking soda
1 tsp cream of tartar

Icing:
1/2 cup butter, softened
1/2 cup shortening
1-1/2 tsp Spice Island® Pure Vanilla Extract
1/4 tsp salt
5-1/2 cups confectioners’ sugar
4 to 5 tbsp milk
Food coloring

Directions

  1. In a large bowl, cream butter and sugar until light and fluffy. Add egg and extracts. Combine the flour, baking soda and cream of tartar; gradually add to creamed mixture and mix well. Cover and chill for 2-3 hours or until easy to handle.
  2. On a floured surface, roll out dough to 1/4-in. thickness. Cut into desired shapes. Place 1 in. apart on greased baking sheets. Bake at 375° for 6-8 minutes or until the edges begin to brown. Remove to wire racks to cool completely.
  3. Icing: cream the butter and shortening in a bowl. Add vanilla and salt. Gradually add the sugar, 1 cup at a time, beating well after each addition. Add milk; beat until light and fluffy. Tint icing with desired colors of food coloring; decorate the cookies.

Yield: about 2-1/2 dozen (3-inch cookies).

December 26, 2010 · jackie · No Comments
Posted in: Cookies & Fudge

Chocolate Chip Brownie Cookies

I haven’t tried these yet, but I had to add these to OSC when I found them.  These are totally thanks to Bakerella and I can’t believe I never even thought of trying something like this.  I love chocolate chip cookies and brownies, so why not put them together?  I’ll add more commentary once I actually try them (which will probably be this weekend – hell yeah!).   I mean, c’mon, brownies within a chocolate chip cookies…why am I still here, I could totally make these tomorrow.  Must get to store now!

Ingredients:
1 package brownie mix
1 cup butter, room temperature
1 1/2 cups packed light brown sugar
2 large eggs, plus 1 egg yolk
1 tablespoon vanilla
2 1/2 cups all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon baking soda
12 oz. bag miniature semi-sweet chocolate chips

Directions:

  1. Make brownies according to package and let cool. Cut about ten 1 inch squares. Enjoy the remaining brownies. (I used a pan about 8 X 8)
  2. For the chocolate chip cookie dough, beat butter with a mixer until creamy.
    • Add brown sugar and beat until smooth.
    • Add eggs, yolk and vanilla. Beat until smooth.
    • Combine flour, baking powder, soda and salt in a medium bowl and stir together with a wire whisk.
    • Add flour to butter mixture and beat until combined. Stir in mini chips.
    • Let dough chill covered in the refrigerator for at least an hour.
  3. Preheat oven to 350 degrees.
  4. Use a measuring cup to scoop batter by the 1/2 cup. Since it’s chilled, you may need to pack it with a spoon. Then use the spoon to remove the dough from the cup and place it on parchment paper. Work quickly so the dough remains chilled or either prepare one cookie at a time so the rest of the dough remains cold.
  5. After the dough is on the parchment paper, make an indention and place a 1 inch square brownie in the center. Press the brownie down gently and work the remaining dough around the brownie. You can use your hands to shape the dough into a ball.  (Note: During this step, Bakerella found it easier to use a piece of parchment paper as a work surface since the dough can get sticky and then I used another piece of parchment paper for the baking sheet. If your dough gets too soft, you can chill the rolled dough balls for a few minutes right before baking.)
  6. Prepare six cookies at a time using a large baking sheet (15 X 20) and bake at 350 degrees for about 18 minutes. Return the remaining dough to the refrigerator until time to bake the second batch.
  7. Cool on the baking sheet for a few minutes and then cool completely on a wire rack.

Notes:
Mrs. Fields has a version of these cookies as well, but their picture did not look as gorgeous as Bakerella.  Although, she does offer one tip that I think will work for both of these recipes:

Slightly undercook your brownies; they will continue baking inside the cookie. If you don’t have mini chocolate chips on hand (as I didn’t), simply chop up regular ones into smaller pieces. And finally, immediately give at least half of these cookies away. You won’t be able to trust yourself alone with more than a few of them. They will overpower you.

December 15, 2010 · jackie · No Comments
Posted in: Brownies, Cookies & Fudge