Tuesday, March 30, 2010

Multi-Grain Bread

This is THE most delicious bread I have ever made!  I got the recipe from the blog All Things Delicious.  (it's a great blog, check it out!)  It's as good or better than my "prize winning" bread. It stays moist longer.  It tastes like the multi-grain bread I have been buying and wishing I could duplicate!   Make it as soon as you can!

This is her exact recipe.  I'll make my comments at the end.

1/4 c sesame seeds
1/4 c millet
1/8 c flaxseed
1/4 c sunflower seeds
1 c 9 grain cereal (or 7 grain or 11 grain whatever you want)
3 c very hot water

1/4 c oil
3 T molasses
1/4 c honey
1 (heaping) T instant yeast (my mom uses 3 leveled T instant yeast, so take your pick or anywhere in between)

1/2 c gluten
1 T dough enhancer
1 T salt
1 c whole wheat flour

4-5 c additional whole wheat flour

Combine first 5 ingredients (the seeds) and let them soak in the very hot water for 15 minutes.  Then combine the oil, molasses, honey, and yeast and add it to the soaked seeds and water.  To this mixture, add the gluten, dough enhancer, salt, and 1 c flour; mix well for 1 minute.  Then add 4-5 cups more flour, enough until the sides of the bowl are clean.  Mix with a Bosch on speed 2 (medium) for 8 minutes with a dough hook.

Turn out dough.  Put in loaf pans.  Let rise for an hour.  Bake at 350 for 35 minutes.

My notes:  I used the three level (or close to it) T yeast.  I didn't have dough enhancer, so I omitted, and the bread came out great. When it's mixing with the dough hook, WATCH YOUR MIXER!  I wasn't, and when I turned around the whole mixer was about to go off the counter.  The dough is tough and the mixer really moves.  (maybe that's where the dough enhancer comes in??) Thank heaven for electricity, the cord saved my mixer.  You only have to let this rise once, in the pans.  I didn't let mine rise quite an hour.  They rose more than double though, and I love the consistency.  I made 3 large loaves (9x5x3).  If you have the smaller ones, it's probably more like 5-6.  You'll want to adjust the time if you do smaller loaves--maybe 10 minutes less??

Wednesday, March 17, 2010

Mom's Corned Beef & Cabbage

This blog cannot be complete without Mom's signature Corned Beef and Cabbage! This is on the menu tonight for our green day celebration and my mouth is already watering. This is the best you will ever have, trust me.

3-4 lbs corned beef (Shenson's is good), choose one with the least fat and DO NOT use seasoning packet that comes with it-I prefer 4 lbs and so does Mom
2 onions, sliced
2 cloves garlic, minced
6 whole cloves
2 bay leaves
6 small red potatoes, cut in wedges
6 small carrots, peeled and cut in thirds
1 medium green cabbage, cut in 6 wedges

-Put corned beef in large pot, barely covering with hot water. Add onion, garlic, cloves, and bay leaves. Cover and simmer-don't boil-for 1 hr. per pound of meat.
-When done, take out the meat and set aside on plate and cover with foil. To liquid in pot add potatoes and carrots. Cover and boil 20 minutes. Add cabbage wedges and boil 10 more minutes.
-Cut meat across the grain. Put slices on plates or large soup bowls and spoon veggies and some juice over the meat. And smother with butter and lots of salt of course!!

Monday, March 8, 2010

Lemon Cakes

If you are a lemon fan you will LOVE LOVE these!!!!!! I'm making them for Dad's 70th!

Generously butter and sugar 8 (5 oz) ramekins.

Preheat oven to 325.

5 T butter @ room temp.

6 T plus 3/4 C sugar, divided

5 eggs @ room temp., separated

grated zest of two lemons

6 T flour

1 1/4 C whole milk @ room temp.

2/3 C fresh lemon juice @ room temp.

garnish with whipped cream and berries

Cream butter and 6 T sugar until light in color, about 2 min. Add egg yolks one at a time. Stir in lemon zest and flour. Add milk and lemon juice and beat thoroughly.

Whip eggs whites until soft opaque peaks form. Slowly drizzle in 3/4 C sugar and whip until meringue forms stiff glossy peaks. Gently fold meringue into lemon mixture.

Scoop the mixture into the ramekins and gently smooth the tops. Place ramekins in a large baking pan in oven. Pour boiling water into pan within 1" of tops of ramekins. Bake 30 minutes. Remove from water bath and cool completely.

Oatmeal Banana Cake

When you want an extra special banana "bread" try this! I like it better that any of my other recipes for banana bread.

Serves 8-10

4 oz. (8 T) butter at room temp.

3/4 C brown sugar

2 eggs @ room temp.

2 large very ripe bananas, mashed

1 t vanilla

zest of half a lemon

3/4 C flour

1 1/4 C oats

heaping 1/4 t salt

1 t baking soda


3/4 C oats

1/3 C brown sugar

zest of 1/2 lemon

1/2 t cinnamon

1 T flour

1/3 finely chopped pecans

4 T butter, melted

Preheat oven to 350.

Prepare a 9" spring form pan with butter and flour.

Whisk dry ingred. for topping. Add melted butter and stir with fork until crumbly. Set aside.

For cake, mix like you would for banana bread. Cream butter and sugar. Add eggs one at a time. Add vanilla, zest and banana. Mix in dry ingred. Pour into prepared pan. Spread topping on top and push down slightly. Bake 30-35 minutes until toothpick inserted comes out clean but moist. Let cool on rack for a few minutes. Release ring. Cut and serve warm!

Cranberry, Orange Scones

These are so moist and delicate when fresh out of the oven! Very quick to make for a special week day breakfast! Kelly says they are one of his favorite "desserts" that I make! You can use different fresh fruits and zests such as blueberry lemon, or raspberry lemon. Give them a try!

1C fruit (dried cranberries)
2 C flour
1/2 C sugar
1 T baking powder
1/2 t salt
1 t orange zest
6 T cold butter cut into 1/4" pieces
1/2 C plus 1 T light cream
1 t vanilla
1/4 C light sour cream

Preheat to 425. Line large cookie sheet with parchment.
Mix dry ingred. Cut in butter. Add fruit and gently toss. Add 1/2 C cream, vanilla and zest. Stir to form ball. If you need more moisture, add a little more cream but you don't want dough to be too moist. It shouldn't stick to your hands! DON'T overwork! Form ball. Let sit a minute. Transfer to pan and pat into 8 inch circle. Cut into 8 equal wedges and separate by 1 inch apart at least. Brush tops with 1 T cream and sprinkle with raw sugar. Bake 18 min or until golden. DON'T over bake!!! Watch these! Cook slightly and serve with honey butter or just plain!