http://belleofthekitchen.blogspot.com/ I just had to try it out. It was awesome, I followed the recipe exactly how it was written. It was good warm from the oven with butter and jam on it, and then it was great toast the next day!! This time of year makes me crave homemade bread and freshly made jam....I guess it reminds me of my childhood days when my mom would make homemade bread and we would eat it as soon as it was cool enough to slice without smashing the whole loaf....YUMMO!
Honey Oatmeal Bread
4-½ teaspoons Active Dry Yeast
½ cups Honey
4 Tablespoons Butter
2-¼ cups Water
1 Tablespoon Salt
2-¾ cups All-purpose Flour
4 cups Whole Wheat Flour
1 cup Quick Cooking Oats
1 whole Egg
In a medium bowl (or in a saucepan), heat the butter and honey until the butter is melted. Remove from heat and add the water; the mixture should be warm (110-120 degrees). Stir in the yeast and let sit until bubbly, about 10 minutes (this is called making a sponge).
In the bowl of a stand mixer fitted with a dough hook, combine salt, yeast mixture, 2 cups whole wheat flour and 1 cup all-purpose flour. With mixer on low, gradually blend liquid into dry ingredients until just blended. Increase the speed to medium, beat for two minutes, occasionally scraping bowl. Gradually beat in the egg and one cup of whole wheat flour to make a thick batter. Continue beating for two minutes. Stir in oats, 1 cup whole wheat flour and 1 cup all purpose flour. Knead till smooth and elastic. Use more flour if dough is too sticky (I usually add about 2/3 cup more).
Place in a greased bowl and cover. Let rise in a warm place until doubled, about 1 hour.
Punch the dough down. Turn onto a floured surface; cover with the bowl and let rise for 15 minutes. Shape into two loaves and let rise for 1 hour in greased 9 x 5 loaf pans.
Bake at 350 degrees (F) for 35 to 40 minutes.
I like to rub my loaves of bread with butter after they have been out of the oven for about 10 to 15 minutes, this gives them a glossy look and doesn't taste bad either. Enjoy!
Sunday, September 25, 2011
--Lasagna noodles, cooked and drained (I ended up using about 20, I did 5 layers-- I like to top mine with a layer of noodles, 4 noodles across, but adjust according to how many layers you use and how wide your pan is)
--Alfredo Sauce (Jarred or homemade--see my Alfredo sauce recipe in Sauces or chicken Alfredo and double the recipe)
1-15oz. container low fat Ricotta cheese
1 cup fresh spinach, chopped (optional)
Grated Parmesan Cheese
Grated Mozzarella Cheese
2 cups cooked and diced chicken
2 cups diced, assorted steamed or roasted vegetables (I used a mixture of broccoli, zucchini, carrots, and red bell peppers-use your choice)
Salt and Pepper
Cook your noodles according to package directions and drain. Make your Alfredo Sauce while noodles cook.
I roasted my zucchini in slices on a cookie sheet and baked for 10 minutes at 350 degrees. I steamed my broccoli and carrots until they were tender/but still slightly crisp. I used canned roasted red peppers and diced them all so they were ready to use when I assembled my lasagna.
I used a rotisserie chicken that I'd bought at the store and diced up, I figured it would be seasoned and would have better flavor--feel free to cook a couple of chicken breasts instead and dice it up.
Repeat those 2 layers --noodles, chicken/sauce/ cheese, noodles, ricotta/veggies.. then top with your last 4 noodles, then the rest of the sauce (if you have alot go ahead and pour it over, it will soak down the sides. If it's really alot and you don't have enough room in your pan, save in saucepan, and heat up to spoon over individual servings) Then add another cup of grated mozzarella cheese and finally sprinkle 1/2 cup Parmesan cheese on top of that. Cover with a sheet of aluminum foil (I spray mine with non-stick cooking spray, that way the cheese doesn't stick too bad) at this point you can place in your refrigerator until ready to bake, you can even make the day before you are going to serve it.
Bake in a 350 degree oven for 30 minutes, and remove the foil and continue to bake for another 15 minutes until hot and bubbly and the cheese is starting to brown slightly OR bake for an hour if it's been in the fridge for very long, taking the foil off the last 15 minutes of baking time.
You can serve with a salad and crispy french bread. ENJOY!!
Wednesday, September 14, 2011
Coconut Pound Cake with Lemon-Mint Glaze
For the Cake:
3 cups cake flour (I used regular flour, and it turned out great)
1/4 teaspoon salt
1 cup butter, softened but cool
6 ounces cream cheese, softened but cool
2 1/2 cups granulated sugar
5 extra large eggs at room temperature
1/2 teaspoon pure vanilla extract
1/2 teaspoon lemon extract
1/4 teaspoon coconut extract
3 Tablespoons unsweetened coconut milk
1 cup sweetened shredded coconut, finely chopped
1 teaspoon lemon zest
For the Glaze:
1/2 cup water
1 Tablespoon fresh lemon juice
2/3 cup granulated sugar
1/3 cup fresh mint leaves
Preheat to 325º F. Grease and flour a 10-cup Bundt pan or two loaf pans.
For the Cake:Over a sheet of wax paper, sift together the flour and salt; set aside. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and cream cheese until smooth and creamy, about 1 minute. Add the sugar and continue beating, stopping the mixer occasionally to scrape down the sides of the bowl, until light and fluffy, about 5 minutes. Add the eggs one at a time, beating well after each addition. Add the extracts and mix until combined. Reduce the speed to low and using the wax paper as a funnel, add half the flour mixture, then the coconut milk, then the remaining flour mixture. Beat each addition just until incorporated, stopping the mixer occasionally to scrape down the sides of the bowl. Using a rubber spatula, stir in the coconut and lemon zest. Spoon the batter into the prepared pan and spread evenly. Bake for 1 1/4 hours or until a toothpick inserted into the center of the cake comes out clean. Transfer to a wire rack and cool in the pan for 10 minutes. Set the rack over a baking sheet and invert the cake onto the rack.
For the Glaze:
In a small saucepan, combine the water, lemon juice and sugar. Cook over low heat just until the sugar dissolves. Add the mint and simmer for 3 minutes. (If you don't have mint leaves, leave them out and add another Tablespoon of lemon juice or maybe 1/2 teaspoon coconut extract... I think it would be just as good) Strain the mixture through a fine-mesh sieve and discard the mint. Poke holes over the top of the bundt cake or loaves with a toothpick and spoon the warm cake with the glaze. Let the cake cool completely before serving. Enjoy!
Sunday, September 11, 2011
Peanut Butter Popcorn
1 cup granulated sugar
1 cup corn syrup
1 cup creamy peanut butter
Dash of salt
1 big bowl popped popcorn, (maybe about 16 cups) unpopped kernels removed.
In a large saucepan combine the sugar and corn syrup. Cook and stir over medium heat until mixture comes to a good boil. Remove from heat and add peanut butter and Dash of salt(I don't add salt to my rice crispie treats but I figured with popcorn you needed a dash of salt) stir until peanut butter is all melted and mixture is smooth. Pour over the popped popcorn and toss until all the popcorn is coated with the peanut butter mixture. Eat while still warm and gooey....Enjoy!!
Friday, September 2, 2011
Slow Roasted Pork Carnitas
3-4 pounds Pork roast, (I did 2 smaller blade roasts, one boneless, about 2-3 inches thick)
Red Chili pepper
1/3 cup chicken broth (or water if you don't have any on hand)
Heat overn to 300 degrees. Lay your roast in a large roasting or baking pan. Sprinkle liberally on both side with all of the seasonings. Pour the 1/3 cup chicken broth or water around the meat. Cover tightly with foil and bake for about 3 hours.
After about 3 hours baking, roast should be done and kind of falling apart, but there are a lot of juices. Raise the oven temperature to 450 degrees. Uncover the meat and continue to cook until the liquid has mostly reduced and only the rendered fat remains, this takes about 30 minutes. Now continue to roast, carefully turning the meat every 8 to 10 minutes until the meat is good and brown. (mine fell apart but that's okay you want it kind of shredded). Do this for about another 20 to 25 minutes. Remove from oven and break apart. Taste to see if you need more salt or pepper or any other seasonings to suit your taste. Serve with warm tortillas, or fill taco shells, whatever you desire!
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