Basic Biscuits Sunday, Mar 3 2013 

IMG_1376I really like my other biscuit recipes, but I’ve been trying a few new recipes from the “More with Less” cookbook, as I’m thinking it’s one of the only two cookbooks I’ll be bringing with me to Africa. I LOVED this biscuit recipe! I am most definitely going to keep doing this one instead of my other ones now. 🙂

One day, my oldest wanted a hot dog in a hot dog bun for lunch. Since I don’t usually have hot dog buns on hand, and I was out of regular bread (which we fold to make a hot dog “bun”), him and I made this biscuit recipe together and shaped the dough into logs. Then, after they were cooked, we cut a “U” shape on the top and created a quick hot dog bun. Worked for him! 🙂

Basic Biscuits

2 cups flour*
3 tsp baking powder
1/2 tsp salt
1/4 cup shortening
3/4 cup milk/kefir

Mix flour, baking powder and salt. Cut in shortening. Mix in milk/kefir until soft ball forms. Knead gently 20-25 times. Roll or pat dough to 1/2″ thick and cut. Place on ungreased cookie sheets and at 425F for 10 minutes.

Cheese biscuits: Add in 1 cup grated cheese into flour mixture, before cutting in shortening. Increase milk to 1 cup.

* I do 1 1/2 cups whole grain (wheat/spelt), and 1/2 cup white. Or half white, half spelt.

Pineapple Biscuits Monday, Feb 11 2013 

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Spelt Pineapple Biscuits

2 cups flour (I used 1 1/2 cup spelt, 1/2 cup white)
3 tsp baking powder
1/2 tsp salt
2 Tbsp sugar
1/4 cup butter/margarine
1 egg
1 cup crushed pineapple, undrained

Mix together dry ingredients.
Cream sugar and butter together. Add the egg. Beat well, and stir in the pineapple. Add dry ingredients to the creamed mixture and stir just enough to moisten flour. Drop by heaped Tablespoon fulls on greased cookie sheet. Bake at 400F for 10-12 minutes until the bottom is lightly browned. Serve with butter, honey, or maple syrup!

Recipe is an adaptation from a recipe from More with Less cookbook.

Zucchini Bread Wednesday, Oct 10 2012 

 

Zucchini Bread

1 1/2 cup zucchini, grated
1/2 cup oil
1/2 cup honey (or brown sugar)
2 eggs
1 tsp vanilla
1 1/2 cup wheat flour
1/2 tsp baking soda
1/2 tsp baking powder
1/2 tsp salt
1 1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 cup nuts, chopped

Beat together oil and honey. Add eggs, vanilla and zucchini; mix well. Sift dry ingredients and add to liquid mixture. Stir in nuts

Bake in greased 9×5 bread pand at 350F for 50-60 minutes, or until toothpick inserted in middle comes out clean. Cool in pan for 10 minutes, then take out of pan and finish cooling on cooling rack. Freezes well.

Recipe from Whole Foods for the Whole Family.

Bacon Cheese Stuffed Bread Saturday, Sep 29 2012 

 

I’ve seen a few recipes for this type of stuffed bread floating around on Pinterest. One night, I decided to indulge and try it. 🙂  Yum! Very good, and a definitely treat. 🙂  I basically followed this recipe, with a few tweaks. I also didn’t measure how much cheese or bacon bits I used, just until the bread looked stuffed enough. 😉

Bacon Cheese Stuffed Bread

1 unsliced loaf of bread (round is preferable)
8-12 oz cheese, thinly sliced or shredded
3 oz bag bacon bits
2 Tbsp butter, melted
1 Tbsp Parsley, optional
Using a sharp bread knife cut the bread going both directions, being careful not to cut through the bottom crust. Place cheese and bacon bits in between cuts. Sprinkle butter over bread. Sprinkle with parsley, if desired. Wrap the entire loaf in foil and place on a baking sheet. Bake at 350F for 15 minutes. Unwrap. Bake for an additional 10 minutes, or until cheese is melted.

Pumpkin Honey Bread Wednesday, Sep 12 2012 

 

I made a double batch of these. I put chocolate chips in own loaf, and dried cranberries in the other! YUM! Probably my favourite pumpkin bread recipe yet. 🙂

Pumpkin Honey Bread

1 cup cooked mashed pumpkin*
1/2 cup oil or butter
1/2 cup honey
2 eggs
1 3/4 cup flour (I used 1 1/4 cup spelt, and 1/2 cup white)
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
1 tsp cinnamon
1/2 tsp nutmeg
1/3 cup water
1/2 cup nuts/chocolate chips/dried cranberries/raisins

Beat oil and honey together, add eggs and pumpkin, mix well. Combine dry ingredients and water, add to honey mixture. Stir in nuts/chocolate chips/dried cranberries/raisins. Grease 1 bread pan or muffin tins, and pour in batter. Bake at 350F – 1hr for a loaf, or 25 minutes for muffins, until toothpick inserted in middle comes out clean.

Place loaf or muffins (still in pan) on cooling rack and let cool for 15 minutes before removing out of the pan (or it will bread).

Put icing if desired, or eat as is! Freezes well for later use.

* You can also use cooked mashed squash!

Recipe from Whole Foods for the Whole Family.

Brown Rice Blender Waffles Wednesday, Jul 25 2012 

I recently purchased a Vita-Mix, and am having fun trying new recipes. We are loving this blender pancake recipe, and so I wanted to try a blender waffle recipe! I cam across this one, by Sue Gregg, that is made from brown rice and oatmeal. I’m always game to try new ways to incorporate more grains (less wheat) in our diet, so I gave them a try!

They are more crumbly than my regular waffle recipe, but we still enjoyed them. 🙂

Rice and Oatmeal Blender Waffles

1 1/2 cup milk
2 Tbsp oil
1 tsp vanilla
1 cup brown rice
1/2 cup oatmeal
1 egg
1 Tbsp flax seeds
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt

Put milk, oil, vanilla, brown rice and oatmeal in blender, blend on high for 3-5 minutes, depending on the strength of your blender. Add in egg, and flax seeds, blend 1-3 minutes. Finally add baking powder, baking soda, and salt, blend just until it is mixed through.

Bake in waffle maker according to directions, but make sure to spray oil before every batch! These are not as high in oil content as other waffles, and stick easily. You can also bake these like pancakes, if desired!

Whole Wheat Bannock Wednesday, Jul 4 2012 

Bannock is a North American Native type of bread. It’s easy, can be cooked in various ways, and so yummy! I decided to try and make it a bit healthier, and this is the result! We cooked ours over the campfire, and even put cheese sticks inside of them. Yum! We finished our meal by dipping some in maple syrup, the true French Canadian way. Mm, mmm, mmmm!

Whole Wheat Bannock

2 cups wheat flour
1 cup white flour
2 Tbsp baking powder
3  Tbsp shortening
1 1/4 cups water

Mix flour and baking powder together. Cut in shortening. Gradually add water until thoroughly mixed. Knead for 30 second to 1 minute.

Baking options:
Fry – shape into “hamburger patties” and fry in a hot frying pan with oil on medium heat, approximately 12-15 minutes, flipping over halfway through cooking time. Make sure to cook slow and long enough to cook dough all the way into the center.
Bake – press in a  greased dish, and bake at 400F for 30-40 minutes.
Campfire – you can twist a piece of dough  around a stick and cook it that way, or make a long thin strip and cook it on a rack, like pictured above. Rotate it occasionally, and it takes about 10 minutes. Obviously, that depends on the heat of your fire!! It absorbs some of the smoke flavour this way, yum!

 

Easy Corn Tortillas Wednesday, Mar 7 2012 

My friends were talking about an easy homemade corn tortilla recipe recently. I was intrigued since we love tortillas but seldom have them. Why? Because they are so expensive in my area, and I seldom make them since they are quite a bit of work homemade!

They graciously gave me their recipe, and I tried them that night. Why postpone what can be made right away?! 🙂

I had high hopes of it turning out like a regular tortilla (but corn-flavoured), but it’s not like a regular tortilla. It’s more like a crepe. It cooks like a crepe, it tastes like it too! But it worked! My husband said “You can definitely do these again!” 🙂

If you’re up for a super easy recipe, to use in place of a tortilla, you may want to try this one out! I’ll be making it again. So simple, and so cheap to make. 🙂

 

Easy Corn Tortillas

2 cups flour (I used spelt)
1 cup cornmeal
1 tsp salt
2 eggs
2 1/2 cups water (probably will need to add more to thin out batter as you go on)

Mix all ingredients together. Makes a runny batter. Simply pour 1/4 cup into frying pan and spread it out immediately to make it thin. Flip it when the edges curl.

Voila! That easy! I bet these would also taste good for breakfast, or with dessert toppings inside. Mmmmm!

French Baguette Monday, Jan 23 2012 

I have wanted to try making baguettes for two years now. For some reason I thought it would be very hard to do. There are probably some methods that are very hard, but the one I [finally] tried sure wasn’t! Keeps me wondering WHY I waited two years to get around to trying it?! 🙂

This recipe makes 3 baguettes and oh, were they ever good!!! I ate some for mid-morning snack…. lunch…. mid-afternoon snack…. supper…. and evening snack. A little too much bread maybe, but it was just that yummy. 😉

The recipe is an adaptation from Famous French Desserts’ website.

French Baguette

4 cups Flour (I used 1/2 spelt, 1/2 white flour)
1 tbsp instant yeast
1 1/2 tsp salt
2 cups warm water
Oil for bowl

In a large bowl combine water, salt, and 2 cups flour. Stir in 2 cups of remaining flour until mixture forms a stiff dough.

On a lightly floured surface knead dough with lightly floured hands 8 minutes, or until smooth and elastic. Add more flour if needed to keep dough from being too sticky.

Transfer dough to a lightly oiled deep bowl, turning to coat with oil, and let rise, bowl covered with plastic wrap, until doubled in bulk, about 1 hour.

Preheat oven to 450° F.

Punch down dough and form into long 2-3 slender loaves. Put loaves on a lightly greased large baking sheet and let rise, uncovered, about 20 minutes. (Baguette may be made up to this point 4 hours ahead and chilled.)

Make 3 or 4 diagonal slashes on loaf with a sharp knife. Place a bowl of boiling water in oven*, in bottom rack. Bake loaves in middle of oven about 20 minutes, or until golden, and transfer to a rack to cool.

*After placing the loaves in the oven, quickly pour a cup of boiling water in a metal dish in the rack under the bread.

Cinnamon Orange “Monkey” Bread – Secret Recipe Club Monday, Dec 26 2011 

It’s time for another Secret Recipe Club post! It’s my 3rd month doing these, and I must say it is a lot of fun! I enjoy getting an email with the link to a food blog that I haven’t come across yet. Then browsing through their blog, drooling over pictures, opening tons of tabs with recipes I’d like to try, and then debating over which ones I can realistically get done. 🙂  It’s a fun challenge!

This month I was assigned Food Babbles. Kate loves to cook, write, and photography. As a result, she has a very nice blog and great pictures! I had a hard time narrowing down which recipe to make and post about. 🙂  My friend was looking at all my tabs and decided we should do the Cinnamon Orange Finger Bread, which Kate also calls Monkey Bread! I love calling it Monkey Bread, seeing as I love monkeys. Well, a friend nicknamed me “monkey” in college – don’t ask why. I was crazy back then you see. But not anymore. Now I’m a serious Mom to two boys. Really. 😉

We all loved this bread. It’s fun to pull it apart instead of slicing, it’s delicious, and it’s pretty. The only downside is that it dries out very quickly since it has milk and an egg in the dough. Still, you won’t regret making this! Just eat it all the same day you make it (which won’t be a problem), or you can easily rewarm it in the oven or microwave later!

The recipe below is a slight adaptation from Kate’s, in that I added wheat flour. I’m Anne Jisca’s Healthy Pursuits after all. 🙂  (I can also justify eating more this way!!!)

Cinnamon Orange Finger Bread (“Monkey” Bread)

Dough:
1/4 cups water, warm
2 1/2 tsp yeast
1 1/2 cups wheat flour
1 cup all-purpose flour (plus more for kneading, if necessary)
1 tsp salt
2 Tbsp sugar
1 large egg
2 Tbsp butter, melted
3/4 cups warm milk

Coating:
1/2 c. sugar
2 tsp cinnamon
zest of 1 large orange

Sauce:
2/3 c. sugar
2 tsp cinnamon
1 1/4 sticks of butter
2 Tbsp orange juice

Proof yeast if using dry active yeast, or skip this step if using instant.

Stir in 1 cup of flour, salt and sugar. Stir in the egg, melted butter and warm milk. Add the remaining flour in 3 additions mixing at medium speed with the dough hook after each addition. Once all the flour has been incorporated, cover the bowl with plastic wrap and let the dough rest for 30 minutes.

Turn the dough out onto a lightly floured surface and flatten. Cut off small pieces and form into 1/2 inch balls.

In a small bowl combine the coating ingredients: 1/2 cup sugar, 2 tsp cinnamon and the zest of 1 large orange.

Roll each dough ball in the cinnamon/sugar/zest mixture and place into a greased bunt pan. After all the dough balls have been coated and placed in the pan, cover the pan lightly with plastic wrap and let the bread rise until almost doubled (about an hour).

After the dough has risen, preheat the oven to 350 degrees. Make the sauce: place the butter, 2/3 cup of sugar, 2 tablespoons of orange juice and 2 teaspoons cinnamon into a small saucepan. Over medium-low heat, melt the mixture stirring constantly until smooth.

Pour the mixture over the dough and immediately place in the oven. Bake for 40-50 minutes. After the baking is done, invert the bundt pan on a plate and allow to sit for 15 minutes with the bundt pan still on top. After 15 minutes, remove pan and cool slightly and then serve either warm or at room temperature.


Also linked at Sweets for Saturday!

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