Thursday, December 5, 2013
I already have another recipe for homemade french bread on this blog, and I still love it. It is simple to make and gets the job done.
This bread, on the other had, is heavenly. It is crispy on the outside and soft on the inside. It pairs so well with everything and freezes so well. It take a little more time than the previous recipe, but it is still simple and worth the extra time.
This recipe makes two loaves of bread.
2 packages (4 1/2 tsp) active dry yeast
1/2 C warm water
1/2 tsp sugar
2 C boiling water
2 TBSP sugar
2 TBSP vegetable oil or butter
2 tsp salt
7 1/2-8 C all-purpose flour
1 egg, beaten
2 TBSP milk
Dissolve the yeast and 1/2 tsp sugar into the 1/2 C warm water in a large mixing bowl.
Combine the boiling water, 2 TBSP sugar, vegetable oil, and salt. Allow it to cool to room temperature-lukewarm.
Mix together the two wet mixtures and the flour either by hand or with a large mixer with the dough attachment.
Knead by hand for 10 minutes or in a mixer for 4-5 minutes until it is smooth and elastic (adjusting the amount of flour if necessary).
Put the dough in a lightly greased bowl and cover the bowl with a small towel.
Allow the dough to rise until doubled (about 1 hour).
Punch the dough down and let it rest for 15 minutes.
Divide the dough into two equal portions.
Roll each dough half into a large rectangle (about 12"x15").
Roll the dough up from the longer side into a log.
Place each log onto a lightly greased baking sheet.
Make 4-5 large slashes on the top of the dough logs.
Cover again with a floured towel and let the loaves rise until doubled (about 30-45 minutes).
Preheat the oven to 400.
Combine the beaten egg and the milk.
Once they have doubled, brush the loaves with the egg mixture.
Bake for 18-22 minutes until the crust is golden brown.
Store cooled loaves not served immediately in an airtight bag and in the freezer if longer than a day or two.
*This recipe is from the "More with Less" cookbook via carpeseason.com.
Tuesday, December 3, 2013
A little while ago we used our home-grown pumpkins to make pumpkin puree. I stored it in the freezer in 1 cup increments and made homemade pumpkin pie this Thanksgiving. Pumpkin pie is good from the can...one of the few things that really is tasty that way. This pie surpassed all other pumpkin pies I have ever had. I loved that the recipe required brown sugar instead of just sugar. That is what made the flavor so unique and so much better than any other pumpkin pie I have ever had.
This is a pie you will not regret making!!
This recipe serves 6-8.
Pie crust (homemade recipe here)
2 C homemade pumpkin puree (how-to found here)
2 1/2 tsp pumpkin pie spice (homemade recipe here)
1 C brown sugar, packed
1 TBSP all-purpose flour
1/2 tsp salt
1 can (12 fl. oz.) evaporated milk
Preheat the oven to 425.
Prepare the crust in a 9" pie dish.
In a large bowl, combine the pumpkin puree, pumpkin pie spice, eggs, brown sugar, flour, and salt.
Gradually stir in the evaporated milk until smooth and creamy.
Pour the filling into the pie crust.
Bake for 15 minutes. Do not open the oven or remove the pie.
Turn the temperature down to 350. Bake for 35-50 minutes until a knife inserted into the middle of the pie comes out clean.
Remove the pie from the oven. If you need to refrigerate it, let it cool completely before putting it in the refrigerator or the filling will separate from the sides of the crust.
*This recipe was adapted slightly from allrecipes.com.
Tuesday, November 26, 2013
I love "special" breakfasts. Long weekends, holidays, or guests are fantastic reasons to have some fun with breakfast. Try one (or all) of these fun recipes this holiday season!
Thursday, November 21, 2013
Do you need some suggestions for your Thanksgiving menu? Look no further for a tasty menu that is sure to please your holiday guests!
Happy Thanksgiving meal planning!
Main Course/Side Dishes:
Tuesday, November 19, 2013
These pretzel rolls paired really well with our homemade chili and would be tasty with just about anything else! The leftovers made good sandwiches and I cannot wait to try making different shaped rolls.
This recipe makes 16 rolls.
1 TBSP instant or rapid rise yeast
2 TBSP canola or vegetable oil
2 C warm milk (100-110 degrees F)
1 1 /2 C warm water (100-110 degrees F)
2 tsp salt
6 1/2-8 C all-purpose flour
3 quart (1 quart = 4 C) water
1 TBSP sugar
1/4 C baking soda
+ Coarse salt for sprinkling
Mix together the yeast, oil, milk, and water in the bowl of an electric mixer.
Add in the salt and 2 cups of flour.
Mix until smooth.
Add the rest of the flour until a smooth dough is formed and knead the dough for 3-4 minutes in the mixer.
The dough should be lightly stiff, pull away from the bowl, and not be sticky but it should not have too much flour mixed in.
Put the dough in a large bowl that is lightly greased, cover the dough, and let it rise until it is doubled. This should take 1-2 hours.
Divide the dough into 16 smooth balls.
Lay them on parchment paper or a lightly floured surface and let them sit for 15-20 minutes.
Preheat the oven to 425.
Bring the water bath water sugar, and baking soda to a boil in a large pot.
Without deflating the dough balls, pinch the bottom to round out the dough.
Place it in the boiling water. Put 3-4 balls in the pot at a time.
Boil the dough balls for 30 seconds-1 minute.
The longer you boil the balls, the chewier the dough will be.
Remove the dough balls with a slotted spoon or spatula and let the excess water drain off.
Place the dough balls without touching evenly on lightly greased parchment paper on large cookie sheets.
Using an extremely sharp knife, make 2-3 slices in the top of each roll (DO NOT deflate the dough balls).
Sprinkle the dough balls with coarse salt.
Bake for 20-22 minutes until the tops are a beautiful golden brown.
Serve the pretzel rolls warm.
This recipe is from www.melskitchencafe.com.
Thursday, November 14, 2013
Soup season is in full swing and it has been a huge hit the last couple of weeks. This taco soup was no exception. It is a thicker soup and full of veggies and protein. You can adjust the heat with the amount of seasoning and jalapenos you add. The simplicity of throwing everything in the crock pot makes this an easy go-to meal.
This recipe serves 4-6.
1 lb. ground turkey or ground beef, browned with grease drained
1 1/2 TBSP taco seasoning (feel free to add more if you would like)
1/2 red onion, finely chopped
1 green pepper, finely chopped
1 red pepper, finely chopped
1/2-1 jalapeno, seeds removed, finely chopped
1 15 oz. can kidney beans, drained and rinsed
1 15 oz. can black beans, drained and rinsed
1 15 oz. can pinto beans, drained and rinsed
1 15 oz. can corn
1 can Rotel tomatoes
2 can (8 oz. each) tomato sauce
1/4 C salsa
toppings of your choice (our favorite combination is tortillas, avocado, cheddar cheese, sour cream, and shredded cabbage/coleslaw)
Combine all ingredients (except the toppings) in the crock pot.
Cook on low for 4-6 hours.
This recipe is adapted from www.iheartnaptime.net.