tag:blogger.com,1999:blog-55929515559813277052024-02-21T02:54:13.715-08:00recipes to tryJudithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.comBlogger228125tag:blogger.com,1999:blog-5592951555981327705.post-56419449577475226652009-08-02T14:26:00.000-07:002009-08-02T14:34:04.219-07:00Zuchinni Parmesan from tasteofhome.com<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps37068_SD1440069D18B.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 300px; height: 300px;" src="http://hostedmedia.reimanpub.com/TOH/Images/Photos/37/exps37068_SD1440069D18B.jpg" border="0" alt="" /></a><br /><br /><br />Ingredients:<br /><br />1/2 to 1 teaspoon minced garlic<br />1 tablespoon olive oil<br />4 medium zucchini, cut into 1/4-inch slices<br />1 can (14-1/2 ounces) Italian diced tomatoes, undrained<br />1 teaspoon seasoned salt<br />1/4 teaspoon pepper<br />1/4 cup grated Parmesan cheese<br /><br />Directions:<br />In a large skillet, saute garlic in oil. Add zucchini; cook and stir for 4-5 minutes or until crisp-tender. Stir in the tomatoes, seasoned salt and pepper. Simmer, uncovered, for 9-10 minutes or until liquid is absorbed and mixture is heated through. Sprinkle with Parmesan cheese. Serve with a slotted spoon. Yield: 6 servings. <br /><br />Nutrition Facts<br />One serving:1/2 cup<br />Calories: 81<br />Fat:3 g<br />Saturated Fat:1 g<br />Cholesterol:3 mg<br />Sodium:581 mg<br />Carbohydrate:10 g<br />Fiber:2 g<br />Protein:3 g<br />Diabetic Exchange:2 vegetable, 1/2 fat.Judithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-85778984073826805892009-06-21T10:54:00.001-07:002009-06-21T10:54:47.661-07:00baby blanketThe Addictive Baby Blanket<br />Jump to Comments <br /><br /><br />Designed by solmama April 2009<br /><br />After knitting Mimi Davis’ One Row Blanket De La Harlot and finding out that a good number of my friends have babies on the way, I was inspired to write my own baby blanket pattern. I wanted an easy stitch pattern to remember that looked pretty with both solid and variegated yarns, so I looked at all of the beautiful ravelry FOs for my Slide Step Rib Cloth. This blanket pattern was born. Knit by my fantastic test knitter and editor Anne You can check her out on ravelry as annesknitting. She gave me the best compliment by test knitting the pattern more than once because she liked it so much. Thanks Anne!<br /><br /><br />Materials:<br />Bulky yarn or two strands of worsted weight held together as one<br />Anne knit the pictured test knit with 2 strands of Caron Simply Soft – Plum Wine held together as one. She used six 6 oz skeins to create a blanket about 38 inches by 48 inches.<br />US 13 circular needles 29″ long or so to accommodate for all of the stitches<br />tapestry needle<br /><br />Special Instructions:<br /><br />Slip all stitches purlwise<br /><br />yif = with yarn in front<br /><br />yib = with yarn in back<br /><br />Directions:<br /><br />Cast on 120 stitches or # of stitches divisible by 6<br />Do not connect in the round. Knit back and forth as you would on straight needles.<br /><br />Row 1: *P3, yif, sl 1, yib, K1, yif, sl 1, repeat from * to the end of the row<br /><br />Row 2: *P3, K3, repeat from * to the end of the row<br /><br />Row 3: *P3, K1, yif, sl 1, yib, K1, repeat from * to the end of the row<br /><br />Repeat these 3 rows until desired length.<br /><br />BO on a Row 2 in pattern.<br /><br />Weave in Ends.<br /><br />Anne’s decorative edge edit:<br />cast on 122 stitches <br />every row – slip first stitch purl-wise, work in pattern to last stitch, knit last stitch.<br /><br />Enjoy!<br /><br />Pictured below is the version I knit with Hobby Lobby I Love this Yarn! in Meadow Ombre. I used six skeins.Judithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-86589534480017825942009-06-21T10:48:00.000-07:002009-06-21T10:49:08.218-07:00baby blanketSkill level: Beginner<br />Designed by Marilyn Coleman.<br />Cute as a button and soft as a cloud. Easy knit afghan is the perfect gift to wrap your little one in snuggly warmth and comfort.<br /><br />Search For Retailers<br />Buy Materials Online<br /><br /> <br /><br />free pattern instructions (pdf)<br /><br /> <br /> <br /> <br /> supplies<br /> <br /> <br /> RED HEART® “Baby Clouds™”, Art. E710 (6 ounce/148 yard solid color and 4½ ounce/110 yard multicolor skeins): 18 Ounces No. E710.9638 Baby Green.<br /><br />Knitting Needles: 10mm [US 15]. <br />Yarn needle to weave in ends. <br /><br /> abbreviations<br /> <br /> <br /> * : repeat whatever follows the * as indicated <br />K : Knit <br />mm : millimeters <br />P : purl <br />rep : repeat<br /> <br />Stst : Stockinette stitch (K 1 row, P 1 row) <br /><br />st(s) : stitch (es) <br />tog : together <br /><br />yo : yarn over <br /><br /><br /> <br /> <br /><br /> sizes<br /> <br /> <br /> Blanket measures approximately 36½" square. <br /><br /> gauges<br /> <br /> <br /> 8 sts = 4"; 15 rows = 4" in pattern. CHECK YOUR GAUGE. Use any size needles to obtain the gauge. <br /><br /> instructions <br /> <br /> Cast on 73 sts. <br />Marking first row as the right side, work in pattern as follows: <br />Rows 1, 2, 3, and 4: Knit. <br />Row 5: K3, * yo, K2tog; repeat from * to last 2 sts; K2. <br />Repeat Rows 1-5 until approximately 36" from beginning, end by working pattern Row 5. <br />Knit 4 more rows. <br />Bind off. <br /><br />Hints& Tips:<br />Use a short length of contrast color yarn to weave into the first row of stitches to “mark” that row as the right side.<br />- The pattern row (Row 5) is alternately worked on right and wrong side rows to keep the blanket square: first the pattern row is worked on a right side row, then 4 rows later it is worked on a wrong side row. <br />- To keep track of the number of rows you have worked between pattern rows, count the number of ridges formed by the knit rows – there should be 2 ridges above the pattern row on both sides of the blanket; then you are ready for the pattern row.Judithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-62684388061600970882009-06-21T10:18:00.001-07:002009-06-21T10:18:34.653-07:00baby blanketFREE PATTERN Heaven Mini Baby Blanket<br /> <br /><br />Materials: 4 balls Heaven <br />Size: approx. 24 x 24” <br />Gauge: 8 sts = 4” over g st. Needles: Size US 15 circular needle, 24” or longer. <br /><br />With size 15 needle, loosely cast on 4 sts. Knit 2 rows. <br />Increase row: K2, *yo, knit to end. <br />Repeat increase row to 62 sts Work 1 row as: K1, k2tog, yo, knit to end. <br />Decrease row: K1, k2tog, yo, k2tog, knit to end. <br />Repeat decrease row until 5 sts remain. <br />Last decrease row: K1, k2tog, k2. Knit 1 row even. <br />Bind off. Weave in all ends. <br /><br /><br />ABBREVIATIONS: K = knit, P = purl, sts = stitch(es), g st = garter st, k2tog = knit 2 sts together, yo = yarn over. <br /><br /><br /><br />Designed by Anita ClosicJudithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-19115659484996899642009-06-21T10:14:00.000-07:002009-06-21T10:15:13.834-07:00baby warmers1.15.2008<br />Legwarmies<br /> <br /><br /><br />Legwarmies<br />by Alana Dakos<br /><br /><br />These are the perfect cool weather accessory for the "little legs" in your life. I love to put my 2 year old in those cute short skirts and dresses for spring, but I worry about her little legs being too cold. These are great for chilly mornings because they are so easy to slip off when the sun comes out. She also wears them over tights for added warmth on an extra cool day.<br />Legwarmies are practical and a fun and funky fashion statement. You can knit them to match all your favorite outfits. They make great last minute gifts because it only takes a weekend to whip up a pair. Legwarmies stretch to fit most children from about 3 months to 3 years old. This yarn is wonderfully soft and warm against your little ones skin and, guess what moms, you can even machine wash them!<br /><br /><br /><br /><br /><br /><br /><br />FINISHED MEASUREMENTS<br />Cuff Circumference: 5 inches unstretched, 10 inches stretched<br />Length: 9 inches (This measurement can be adjusted by lengthening or shortening St st panel.)<br /><br /><br />MATERIALS<br />Version A (Solid Color): Debbie Bliss baby cashmerino [55% Merino wool, 33% Microfibre, 12% Cashmere; 137yd/125m per 50g skein]; color: #600, Dusty Pink; 1 skein<br />Version B (Thin Stripe): [MC] Debbie Bliss baby cashmerino [55% Merino wool, 33% Microfibre, 12% Cashmere; 137yd/125m per 50g skein]; color: #503, Apple Green; 1 skein [CC] Debbie Bliss baby cashmerino color: #013, Grape; 1 skein<br />Version C (Wide Stripe): [MC] Debbie Bliss baby cashmerino [55% Merino wool, 33% Microfibre, 12% Cashmere; 137yd/125m per 50g skein]; color: #007, Magenta; 1 skein [CC] Debbie Bliss baby cashmerino color: #101, Off White; 1 skein<br />#1 set US #3/3.25mm double-point needles<br />Stitch Marker<br />Tapestry Needle<br /><br /><br /><br />GAUGE<br />28 sts/36 rows = 4" in stockinette stitch<br /><br /><br /><br />PATTERN NOTES<br />2x2 Rib (Worked over a multiple of 4 sts)<br />Round 1: [K2, p2] to end.<br />Every round is the same.<br /><br />Elizabeth Zimmerman's Sewn Cast off:<br />(This produces a nice stretchy cuff that won't be too tight and cut off circulation!)<br />Cut yarn, leaving a long tail. Thread tail onto tapestry needle. Insert needle purlwise into first stitch then move it to be the last stitch on the final needle. It will then become the final stitch to be cast off. This gives a neater finish to the end of the round. Continue with the following instructions:<br />*Sew purlwise (right to left) through 2 stitches, leave the stitches on the needle. Sew knitwise (left to right) through the first stitch and then remove stitch from the needle. Repeat from * for the entire circumference. You will have one stitch remaining. Insert needle purlwise into last stitch and remove from the needle.<br /><br /><br /><br /><br /><br /><br /><br />PATTERN<br />With [MC] loosely cast on 44 stitches. Divide stitches evenly between 3 double pointed needles. (15 stitches on needles 1 and 2, 14 stitches on needle 3.) Join into a round being careful not to twist your stitches. Mark first stitch for beginning of round. Work 6 rounds in 2x2 Rib.<br />Version A (Solid Color): Switch to St st and work until piece measures 8 inches from cast on edge. Work 6 more rounds in 2x2 Rib. Loosely cast off using Elizabeth Zimmerman's Sewn Cast off method.<br />Version B (Thin Stripe): *Drop [MC] switch to [CC] and work 2 rounds in St st. Drop [CC], pick up [MC] and work 2 rounds in St st. Repeat from * continuing in this manner until you have 35 stripes total ending with a [CC] stripe. Cut [CC] leaving a long tail to weave in the end. Pick up [MC]. Knit one round. Work 6 rounds in 2x2 Rib. Loosely cast off using Elizabeth Zimmerman's Sewn Cast off method.<br />Version C (Wide Stripe): *Drop [MC] switch to [CC] and work 4 rounds in St st. Drop [CC] pick up [MC] and work 4 rounds in St st. Repeat from * continuing in this manner until you have 17 stripes total ending with a [CC] stripe. Cut [CC] leaving a long tail to weave in end. Pick up [MC] Knit one round. Work 6 rounds in 2x2 Rib. Loosely cast off using Elizabeth Zimmerman's Sewn Cast off method.<br /><br /><br />FINISHING<br />Weave in ends using a tapestry needle. Block lightly.<br /><br /><br /><br /><br /><br /><br /><br />By the way, my daughter has been wearing these a lot lately and they look super duper cute on her and everyone comments on them!<br /><br /><br />Posted by NeverNotKnitting at 10:47 PM <br />Labels: LegwarmiesJudithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-51420480654986368742009-04-17T13:54:00.001-07:002009-04-17T13:54:55.178-07:00Instant Potato SoupCooking with Basic Food Storage: Delicious Instant Potato Soup Recipe <br />from PREPAREDNESS MATTERS by Kerri<br />I promised that I would provide more potato flakes recipes and this one's a keeper: <br /><br />INSTANT POTATO SOUP<br />• 4 slices bacon, diced<br />• 1 medium onion, chopped fine<br />• 1 carrot, sliced fine<br />• 2 ribs celery, chopped fine<br />• 1 (10 ½-ounce) can chicken broth<br />• 2 ½ cups milk (or equal parts milk and cream)<br />• 1 ½ cups instant mashed potato flakes<br />• Salt and pepper<br />• 2 green onions, thinly sliced (optional)<br /><br />Place the bacon in a 2-quart Dutch oven or saucepan and cook over medium-high heat until crisp. Remove bacon pieces with a slotted spoon and set aside. Add onions, carrots and celery; cook over low heat until vegetables are soft, stirring occasionally.<br /><br />Add chicken broth to the pot and bring to a boil. Remove from heat and add milk. Gradually stir in instant potatoes, blending smoothly. Season to taste with salt and pepper.<br /><br />Gently heat soup to desired temperature; do not boil. Add more milk if soup seems too thick, more flakes if too thin. Serve topped with green onion and reserved bacon. Makes 6 servings.<br />Per serving: 152 calories (32 percent from fat), 5.4 g fat (2.7 g saturated, 1.7 g monounsaturated), 14.9 mg cholesterol, 7.9 g protein, 18.2 g carbohydrates, 1.7 g fiber, 480.5 mg sodium.Judithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-83274594890343285852009-04-17T13:31:00.000-07:002009-04-17T13:32:32.643-07:00Chocolate-Peanut Butter No-Bake CookiesNo-Bake Cookies<br /><br />2 tbs. cocoa<br />2 c. sugar<br />dash of salt<br />3/4 c. milk<br />1 t. vanilla<br />3/4 c. peanut butter<br />3 - 3 1/2 c. oatmeal<br /><br />Mix cocoa, sugar, salt, and milk in saucepan. Bring to a boil and cook 3 minutes on medium.<br /><br />Turn off heat and stir in vanilla and peanut butter.<br /><br />Add cocoa peanut butter mixture to separate bowl with oats already in it. Mix well and drop by spoonfuls onto waxed paper.<br /><br />Makes approximately 18.<br /><br />Refrigerate until hard and enjoy!Judithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-74722972243859362052009-04-09T15:26:00.000-07:002009-04-09T15:32:32.143-07:00Sprouted Wheat BreadSprouted Wheat Berries<br />Makes: 2 cups<br /><br />Ingredients:<br />1/2 cup raw wheat berries<br /><br /><br />Directions:<br /><br />Place the wheat berries in a bowl and add tepid water to cover by 1 inch. Let stand at room temperature for 6 to 8 hours.<br /><br />Drain the wheat berries and rinse with fresh water.<br /><br />Divide between two 1-quart jars. Cover with cheesecloth and secure with a rubber band.<br /><br />Place the jars on their sides in a warm, dark place. Twice a day, rinse and drain the wheat berries with tepid water poured through the cheesecloth.<br /><br />After 2 to 3 days, the wheat berries will sprout.<br /><br />Refrigerate in a plastic bag for up to 3 days.<br /><br /><br /><br /><br /><br />Grind in a food processor fitted with the metal blade. (I used my blender to grind the sprouted wheat berries) Do not overprocess; the berries should be chunky.<br /><br /><br /><br /><br /><br />Sprouted Wheat Bread<br />Makes: three 8-by-4-inch loaves<br /><br /><br /><br />Ingredients:<br /><br />1/2 cup warm water (105° to 115°)<br />1 1/2 tablespoons (1 1/2 packages) active dry yeast<br />Pinch of sugar<br />Pinch of ginger<br />2 cups whole wheat flour (I'm using freshly milled red spring wheat)<br />1 cup nonfat dry milk powder<br />1 tablespoon salt<br />1 1/2 cups warm water (105° to 115°)<br />1/4 cup honey<br />4 tablespoons (1/2 stick) unsalted butter, at room temperature<br />2 cups sprouted wheat berries, chopped<br />4 1/2 to 5 cups bread flour<br />Wheat germ, for sprinkling<br />Melted butter, for brushing<br /><br /><br />Directions:<br /><br />Pour the 1/2 cup warm water into a small bowl. Sprinkle the yeast, sugar, and ginger over the water. Stir to dissolve and let stand until foamy, about 10 minutes.<br /><br /><br /><br /><br /><br />In a large bowl using a whisk or in the bowl of a heavy-duty electric mixer fitted with the paddle attachment, combine the whole wheat flour, milk powder, and salt.<br /><br /><br /><br /><br /><br /><br />Add the warm water, honey, and 4 tablespoons butter.<br /><br /><br /><br /><br /><br />Beat for 1 minute. Add the yeast mixture and beat 1 minute longer.<br /><br /><br /><br /><br /><br />Add all the wheat berries<br /><br /><br /><br /><br /><br />and the bread flour, 1/2 cup at a time, beating on low speed until a soft dough that just clears the sides of the bowl forms, switching to a wooden spoon when necessary if making by hand.<br /><br /><br /><br /><br /><br /><br />Turn the dough out onto a lightly floured work surface and knead until soft and spongy, 1 to 2 minutes for a machine-mixed dough and 3 to 4 minutes for a hand-mixed dough, dusting with flour only 1 tablespoon at a time, just enough as needed to prevent sticking.<br /><br /><br /><br /><br />Place in a lightly greased deep container, turn once to coat the top, and cover with plastic wrap.<br /><br /><br /><br /><br />Let rise at room temperature until doubled in bulk, 1 1/2 to 2 hours.<br /><br /><br /><br /><br /><br />Grease three 8-by-4-inch loaf pans and sprinkle the bottom and sides with wheat germ.<br /><br /><br /><br /><br /><br />Turn the dough out onto the work surface and divide into 3 equal portions.<br /><br /><br /><br /><br /><br /><br />Pat each portion into a rectangle and roll into a loaf shape.<br /><br /><br /><br /><br /><br /><br /><br /><br />Place, seam side down, into the prepared pans.<br /><br /><br /><br /><br /><br />Cover loosely with plastic wrap and let rise until level with the rim of the pans, about 1 hour.<br /><br /><br /><br /><br /><br />About 20 minutes before baking, preheat the over to 350°F and position a rack in the center of the oven.<br /><br /><br /><br /><br /><br />Bake for 45 to 50 minutes, or until crusty and golden.<br /><br /><br /><br /><br /><br />Brush the tops with melted butter.<br /><br /><br /><br /><br /><br />Remove from the pans to cool on a rack.<br /><br /><br /><br /><br />Now it's time to enjoy the finished loaf of Sprouted Wheat Bread!<br /><br /><br /><br /><br /><br /><br />Here is the loaf with a couple of slices toasted. Mmmmmmm! I could make a meal of just this bread.<br /><br /><br /><br /><br /><br />I asked my youngest son to taste this bread. He said "It tastes like oatmeal bread". That's a good thing. Both of my sons love oatmeal bread. It's one of the first breads I ever made in my bread machine and it's still one of their favorites. I think we may have a keeper. I know I like it!<br /><br /><br />Thanks for visiting The Bread Experience Bread-Baking Blog. Now, all you need to do is go make some bread for yourself.<br /><br /><br /><br />We hope you enjoyed learning how to make this bread. Be sure to check back next time when we learn how to make a different type of breakfast bread.<br /><br />--CathyJudithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-79372968012624350442009-04-09T10:41:00.000-07:002009-04-09T10:42:31.812-07:00Whipped Topping -from instant nonfat milkWhipped Topping (from back of Kroger Instant Nonfat Dry Milk box)<br /><br />Mix 1/2 cup Kroger Instant Nonfat Dry Milk with 1/2 cup cold water. Beat to soft peak stage--about 4 minutes at medium-high speed on electric mixer. Add 1/2 teaspoon lemon or vanilla extract and beat 6 to 7 minutes at same speed. Add 2 tablespoons sugar and beat 1 minute at same speed. Serve as a topping instead of whipped cream.Judithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-71467480762011490572009-04-07T14:54:00.000-07:002009-04-07T14:55:10.166-07:00Chili & CornbreadMarilyn’s Real Chili Bean Recipe:<br />Ingredients:<br /><br />1 lb. lean hamburger 2 tsp. salt <br />2 c. dried pinto beans ¼ tsp. paprika <br />8 oz. can tomato sauce 1 ½ tsp. ground cumin <br />1 lb stewed tomatoes 1 T. oregano <br />2 T. oil 1 pinch chili pepper flakes <br />1 large onion (chopped) 3 T. chili powder <br />1 clove of garlic (finely chopped) 1/8 tsp. cayenne pepper <br /><br />Directions: Soak beans overnight. Drain and cover with fresh water. Bring to a boil and simmer for 2 hours. Drain and add to crock-pot. Sauté the chopped onion and garlic in oil until limp. Stir in all seasonings. Add tomatoes and sauce and simmer for 20 minutes. Brown beef in small fry pan. Drain and add to crock-pot. Add chili sauce and 5 cups of hot water to crock-pot. Simmer in crock-pot at least 7 hours.<br /><br />Better Than Jiffy Cornbread Recipe:<br />Grind: ½ cup of popcorn kernels to make ¾ cup cornmeal<br />Combine: ¾ c. cornmeal, 1 ¼ c. flour (I used whole wheat), ¼ c. sugar, 2 tsp. baking powder, ½ tsp. salt<br />Add: 1 c. milk, ¼ c. veg. oil, 1 large egg, beaten; stir until dry ingredients are moist<br />Bake: At 400 degrees F for 20 to 25 minutes or until a toothpick inserted in the middle comes out cleanJudithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-42420396966486580882009-03-30T09:29:00.000-07:002009-03-30T09:30:21.683-07:00Cream of Chicken Soup made with BeansCream of Chicken Condensed Soup Recipe:<br />• Grind: 4 T of any white bean (lima, navy, etc.) to make 5 T bean flour<br />• Combine: 5 T bean flour, 1 ¾ c. water , 4 t chicken bouillon into a saucepan<br />• Cook: On stovetop at medium temperature until thick and delicious (whisk frequently).The soup should cook in 3 minutes! (this may be longer if your grinder makes a very coarse flour).<br /><br />Use this with cooked veggies and or meat for a complete meal. You can also add this to recipes calling for cream of chicken soup cans (I have found this replaces a can plus the water or milk in recipes).Judithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-48850014039962157842009-03-23T21:05:00.000-07:002009-03-23T21:21:26.760-07:00No Knead English Muffin Bread3 cups King Arthur Unbleached All-Purpose Flour<br />1 tablespoon sugar<br />1 1/2 teaspoons salt<br />1/4 teaspoon baking soda<br />1 tablespoon instant yeast<br />1 cup milk<br />1/4 cup water<br />2 tablespoons vegetable oil or olive oil<br />cornmeal, to sprinkle in pan<br /><br />Directions<br />1) Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl. <br /> <br />2) Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. The liquid will feel very hot (hotter than lukewarm), but not so hot that it would scald you. As a reference point, the hottest water from your kitchen tap is probably around 120°F (unless your tap water is so hot that it burns you). <br /> <br />3) Pour the hot liquid over the dry ingredients in the mixing bowl. <br /> <br />4) Beat at high speed for 1 minute. The dough will be very soft. <br /> <br />5) Lightly grease an 8 1/2" x 4 1/2" loaf pan, and sprinkle the bottom and sides with cornmeal. <br /> <br />6) Scoop the soft dough into the pan, leveling it in the pan as much as possible. <br /> <br />7) Cover the pan, and let the dough rise till it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, 1/4" over the rim. This will take about 45 minutes to 1 hour, if you heated the liquid to the correct temperature and your kitchen isn't very cold. While the dough is rising, preheat the oven to 400°F. <br /> <br />8) Remove the cover, and bake the bread for 20 to 22 minutes, till it's golden brown and its interior temperature is 190°F. <br /> <br />9) Remove the bread from the oven, and after 5 minutes turn it out of the pan onto a rack to cool. Let the bread cool completely before slicing. <br /> <br /> <br /><br />Recipe summary<br />Hands-on time: <br />8 mins. to 12 mins. <br />Baking time: <br />20 mins. to 22 mins. <br />Total time: <br />1 hrs 28 mins. to 1 hrs 34 mins. <br />Yield: <br />1 loafJudithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-18931750455594188582009-03-18T09:27:00.001-07:002009-03-18T09:28:19.028-07:00Oatmeal Bread<a onblur="try {parent.deselectBloggerImageGracefully();} catch(e) {}" href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2t2YeD3LtKHC2xBuWnDS81vvhy-s_DkJRjFEjRkTNuZzfctQmR12iw6FpMNzaYT9ZgfEPw_LHq2u1jqawdzUsflSRZmzUObiMZWwFl0mb8gQt96RPTysN7uWnGTUu_HvvqYPLShjnhuU/s1600-h/Oatmeal+bread.jpg"><img style="display:block; margin:0px auto 10px; text-align:center;cursor:pointer; cursor:hand;width: 320px; height: 240px;" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhm2t2YeD3LtKHC2xBuWnDS81vvhy-s_DkJRjFEjRkTNuZzfctQmR12iw6FpMNzaYT9ZgfEPw_LHq2u1jqawdzUsflSRZmzUObiMZWwFl0mb8gQt96RPTysN7uWnGTUu_HvvqYPLShjnhuU/s320/Oatmeal+bread.jpg" border="0" alt=""id="BLOGGER_PHOTO_ID_5314565436081252898" /></a><br />Oatmeal Bread<br />Better Homes and Gardens New Cookbook<br /><br />4 to 4 1/2 cups flour (approx.)<br />1 pkg yeast<br />1 3/4 cup water<br />1/3 cup packed brown sugar<br />3 Tbsp shortening<br />1 1/4 tsp salt<br />2 cups rolled oats (quick or regular)<br /><br />In your mixer add two cups of flour and the yeast, stir and set aside. On the stove top, put water, brown sugar and shortening in a sauce pan and warm over medium heat until the shortening starts to melt. Turn off stove and remove from heat. You are going to add this to your yeast/flour mixture so make sure it's not too hot by sticking your finger in it. If it's too hot, let it sit for a minute to cool. Putting water or any liquid that is too hot into a yeast, will kill the yeast and it won't rise and your bread will be flat. Horrible.<br /><br />Add your warm (but not hot) liquid into your mixer and turn it on low. Mix for about 30 seconds then stop the mixer and scrape down the sides with a spatula. Then turn on the mixer again and mix for about 3 minutes. Add the oatmeal and then the flour, adding a cup at a time until the dough pulls away from the sides and middle of the mixer (like the whole wheat bread here). When the dough no longer sticks to the sides of the mixer, stop the mixer and put the dough in a lightly greased bowl, cover and let rise for an hour or so until it doubles.<br /><br />Punch down dough, when you come back, and turn out onto a lightly floured surface. Divide dough in half, then cover and let rest for ten minutes. When the ten minutes is up, shape dough into loaves, using loaf pans, or simply shape into a round and place on a cookie sheet, lightly greased and sprinkled with cornmeal. Cover and let rise 30-45 minutes. Preheat your oven to 375 degrees.<br /><br />When the dough has almost doubled, place in the preheated oven and cook for 35-40 minutes. When the bread had only cooked for 20 minutes it started to smell done, but I knew it was too early, so I loosely covered the cookie sheet where both my dough rounds were, with a layer of foil.<br /><br />It's DELICIOUS! <br />Posted by Abs at 11:03 AM <br />Labels: Bread, oatmealJudithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-39200666205007905762009-03-13T10:24:00.000-07:002009-03-13T10:25:18.920-07:00GranolaThis Granola was so good!<br /><br />Homemade granola<br />from Cookbook Catchall<br /><br />6.5 cups old fashioned rolled oats (not quick cooking)<br />2.5 cups unsweetened, desiccated coconut (I used basic sweetened coconut because I had it on hand)<br />1 cup raisins<br />1 cup dried cranberries<br />1 1/4-1 1/2 cups sliced almonds (or whole, chopped, slivered or a combination - I used slivered)<br />1 1/4 cups pecans (whole or chopped to the size you like)<br />1/2 cup high-quality honey<br />1/2 cup canola oil<br />1/2 cup sunflower seeds<br />1/2 cup flax seeds<br />1/2 tsp salt<br />1/2 tsp cinnamon<br /><br />Preheat oven to 350 degrees. Combine all ingredients in a large bowl. Mix well to distribute oil and honey evenly. Spread a thin layer of mixture on two rimmed baking sheets (half sheet pans) lined with parchment paper (I used my silpat liners). Bake for 15-20 minutes stirring mixture and rotating sheets half way through until mixture is an even golden brown. Be careful to watch granola: it will quickly turn from golden to burnt and will continue to cook as it cools when you take it out of the oven. Mixture will be moist when it comes out of the oven but will crisp and clump as it cools. Keeps for 1-2 weeks.<br /><br />Variations:<br />• Substitute any of the nuts for other nuts such as cashews, walnuts or peanuts (it's nice to leave some of the nuts whole as it varies the texture)<br />• Add additional dried fruit such as apricots or dates<br />• Add 1/2 tsp pure vanilla extract<br />• For extra-nutty granola increase proportion of nutsJudithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-82635346559304739352009-03-08T11:52:00.000-07:002009-03-08T11:53:08.036-07:00Speedy multi-grain Tuscan BreadSpeedy Multi-Grain Tuscan Bread<br /><br />2 cups plus 2 tablespoons bread flour<br />1/2 cup whole wheat flour<br />2 tablespoons each sesame seeds, flax seeds, millet seeds, & corn grits (plus additional for top of loaf)<br />1-1/2 teaspoons salt<br />3 teaspoons instant yeast (that’s 1 packet plus an additional 3/4 teaspoon)<br />oil as needed<br /><br />1. Combine flours, seeds, grits, yeast, & salt in a large bowl. Add 1-1/2 cups water & stir until mixed. Cover bowl with plastic wrap, & let dough rest about 4 hours at warm room temp. Meantime, mix about a teaspoon or 2 each of the seeds & grits to use as topping for the bread (I mix a lot of this, put it in an old jam jar, & use for several loaves); set aside until next step.<br /><br />2. Take plastic wrap off bowl & spread on work counter; lightly oil the plastic wrap. Place dough on it roughly in a rectangle about 5 or 6 inches by 10 or 12 inches. Fold dough in thirds from each end to make a very loose roll (the plastic wrap is most helpful in this endeavor). Spread the mixed seeds & grits over the top; cover with plastic wrap & let rest in a warm still spot for at least 30 minutes more. At the same time, heat the oven to 450F; put heavy covered pot in the oven as it heats. When 30 minutes have passed, carefully remove pot from oven & take the lid off. Roll the dough over on to your hand (plastic wrap again helpful here), & plop it into the hot pot, seam (& seed) side up. Shake the pot a bit, replace the cover, & return covered pot to the oven immediately.<br /><br />3. Bake with lid on for 30 minutes; remove the lid & bake another 12 to 15 minutes, until loaf is a gorgeous brown & sounds hollow when knocked on bottom.<br /><br />I hope some will try this–it really is splendid–tasty, fragrant, & altogether satisfying fresh or toasted.<br />— Leslie BrennanJudithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-51930186853490374552009-03-08T11:35:00.000-07:002009-03-08T11:36:18.863-07:00Quicker No knead bread(Quicker) No-Knead Bread<br />makes 1 loaf<br /><br />3 cups bread flour<br />3/4 teaspoon regular yeast (not instant)<br />1 1/4 teaspoon salt<br />1 1/2 cups water<br /><br />Mix all the ingredients in the morning before you go to work. This should take about 3 minutes and leave you with a thick, slightly goopy dough. Mark Bittman calls it "shaggy." Cover with a towel or some plastic wrap and leave it in the warmest spot in your kitchen. It should get a 6 to 8-hour rise.<br /><br />When you come home from work lightly mist a counter or baking sheet with spray oil and turn dough out on it. Shape it roughly into a ball, mist with oil again, and cover with a towel or plastic wrap. Let proof for about an hour, or however long you have. (You can also proof your dough a little faster in the microwave!)<br /><br />Heat the oven to 450°F. Put a Dutch oven (or one of these alternatives) in the oven to heat. When the dough has doubled in size, put it in the pan. You may have to pour it, pry it off the baking sheet, or just roll it in - the dough is very wet. Don't worry if it looks a mess. Cover the pot with a lid and bake for 30 minutes. Remove lid and bake for another 15 minutes to let it brown.<br /><br />You can be really sure that the bread is done when an instant-read thermometer inserted into the side of the loaf reads 210-220°F.<br /><br />MORE BREAD LINKS<br />• Tip: Proof Bread Dough Faster in the Microwave<br />• Recipe: DIY Butter<br />• Cooking Tools: Serrated Bread Knife<br />• Recipe: Herb Butter<br />• The No-Knead Bread Phenomenon<br /><br />(Image credit: Faith Hopler for Apartment Therapy)Judithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-16165879343630734112009-03-08T11:30:00.000-07:002009-03-08T11:34:08.316-07:00No-time BreadNo-Time Bread<br />1 loaf<br /><br />4 1/2 teaspoons active dry yeast (two packets)<br />1 tablespoon sugar<br />1 1/2 cups water<br />3 1/2 cups bread flour<br />1 1/4 teaspoon salt<br />3/4 teaspoon balsamic vinegar<br /><br />In the bowl of a heavy-duty stand mixer put the yeast, sugar, and water and let it sit.<br /><br />Heat the oven to 450°F. Put a Dutch oven (or one of these alternatives) in to warm as the oven heats. Get out your flour, salt, vinegar, spray oil, and anything else you need.<br /><br />Now that the yeast has had a few minutes to bubble up, add 3 cups of the flour as well as the salt and vinegar and beat for several minutes with the paddle. Add the last 1/2 cup of flour and switch to the dough hook and beat for seven minutes. Alternately, knead vigorously for five minutes, or until the dough becomes extremely elastic. This will still be a wet dough, but not goopy. The dough will clear the sides of the bowl but still stick to the bottom<br /><br />Oil a microwave-safe bowl and transfer the bread dough to it, rolling it in the oil. Cover the bowl with a very wet towel. Cover the whole thing with a dry towel and put in the microwave for 25 seconds.<br /><br />Let rest in the microwave for about five minutes.<br /><br />Microwave for another 25 seconds, then remove.<br /><br />Let rest and rise for another 15 minutes.<br /><br />Shape into a ball and plop into the preheated pan. Quickly slash the top with a knife. Cover and bake for about 30 minutes, then remove the cover and bake for another 10 minutes, or until the crust is golden brown and the internal temperature hits 210.<br /><br />See also:<br />• No-Knead Bread<br />• No-Knead Bread in a HurryJudithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-46771697255406360532009-03-08T11:19:00.001-07:002009-03-08T11:19:57.645-07:00Quicker no knead Bread25.<br /><br /> I have been making a hybrid NTY/WSJ whole-grain no-knead loaf every few days for the last year. I began with Bittman’s original method, but I wanted a whole wheat version that I could use for my son’s sandwiches. Last Thanksgiving, the WSJ ran the following recipe for a whole-grain no-knead loaf from Art Smith, Oprah Winfrey’s personal chef.<br /><br /> 1 package active dry yeast<br /> 11/2 cups warm water (100 degrees to 110 degrees)<br /> 2 cups all-purpose flour<br /> 2 tablespoons honey<br /> 2 tablespoons unsalted butter, melted<br /> 1 teaspoon salt<br /> 1 cup whole wheat flour<br /> 1/2 cup uncooked mixed-grain cereal or uncooked old-fashioned rolled oats<br /> Nonstick pan spray<br /><br /> In a liquid measuring cup, whisk the yeast into the warm water until it dissolves. Cover with plastic wrap and set aside for about 15 minutes (the mixture should become slightly foamy on top and cloudy throughout).<br /> Pour the yeast mixture into a large bowl and stir in the all-purpose flour, honey, melted butter and salt until well incorporated. Mix in the whole-wheat flour and the cereal, place a clean kitchen towel over the top of the bowl and place the bowl in a warm place away from any drafts to double in size, about 1 hour.<br /> Fold the dough with a spatula to deflate it. Grease a 9-by-5-inch loaf pan with the pan spray and transfer the dough to the pan. Cover with the kitchen towel and set aside until the dough has doubled in size, about 25 minutes.<br /> Preheat the oven to 375 degrees. Bake until browned and until the loaf sounds hollow when the top is tapped, about 35 minutes. Remove from the oven and the pan and cool on a wire rack before slicing and serving.<br /><br /> I noticed that the recipe’s dry/wet proportions were similar to Bittman’s, so I decided to use Smith’s recipe, but Bittman’s technique (hot oven with hot covered pot). I am very happy with the results and love that I can make the bread in the evening after work.<br /><br /> I eventually bought a vintage Glasbake (i.e., Pyrex) loaf pan with a lid on Ebay; whole grain does work better in a loaf pan. I highly recommend a covered loaf pan. Has Bittman tried his whole-grain version in a covered loaf pan?<br /> — Amy SillimanJudithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-79739386334754897932009-03-08T09:35:00.000-07:002009-03-08T09:36:03.268-07:00blender pancakesJudithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-16014174483250427232009-03-05T13:21:00.000-08:002009-03-05T13:22:18.869-08:00Best ever rolls1 1/4 cups milk<br />3/4 cup water<br />1/4 cup potato pearls, dry<br />2/3 cup margarine or butter<br />1/2 cup sugar<br />1 1/2 teaspoon salt<br />1 package active dry yeast or 2 tablespoons dry yeast<br />2 eggs, well-beaten<br /><br />Bring 3/4 cup water and 1/4 cup milk to a boil. Pour into large mixing bowl. Add potato pearls and beat with whisk or fork until blended. Heat remaining milk in same saucepan and pour over potatoes, margarine or butter, sugar and salt. Cool until lukewarm. Soften yeast in first mixture with eggs and 3 cups of flour. Beat with either wooden spoon or electric mixer until light and smooth. Stir in enough flour by hand to make a dough firm enough to knead. Turn out on floured board and knead 10 minutes or until elastic. Put in greased bowl and turn greased side up. Cover with plastic wrap and refrigerate until needed. When ready to bake, shape as many rolls as desired in preferred form (Parker house, cloverleaf, etc.) Brush with melted margarine/butter and let rise in a warm place 1 hour or until light. Bake in hot oven 400 degrees for 15-20 minutes. Makes 3 1/2 dozen medium rollsJudithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-48950441945774794902009-03-05T11:58:00.001-08:002009-03-05T11:58:37.333-08:00How to make cake flourHOW TO MAKE CAKE FLOUR:<br /><br />Take 1 cup all-purpose flour, and remove 1 tablespoon flour and replace with 1 tablespoon cornstarch. Mix well together and sift. It is now ready for baking.Judithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-84195587957201354412009-03-05T10:53:00.001-08:002009-03-05T10:53:41.905-08:00Ground Beef Cracked Wheat Casserole1 lb. hamburger<br />1/2 onion or 2 tablespoons dried onion<br />1 teaspoon salt<br />1 teaspoon poultry seasoning<br />2 cups boiling water<br />3/4 cup cracked wheat, uncooked<br />1 can tomato soup<br />dash of pepper<br /><br />Pour boiling water over cracked wheat. Brown onions and meat in a fry pan, using a little more fat if necessary. Add salt and pepper. Add soaked wheat. Add soup and poultry seasoning and mix thoroughly. Place in a greased casserole dish and bake at 325 degrees for 1 hour to 1 hour and 20 minutes.<br /><br />Testing comment: My kids loved this. Next time I will double the recipe. Be sure not to drain the water off the wheat. It cooks out in the oven.Judithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-51179008774386957192009-03-05T10:47:00.000-08:002009-03-05T10:48:10.184-08:00Wheat Scones2 packages yeast<br />3/4 cup warm water<br />2 tablespoons sugar<br />3 1/4 cups warm buttermilk<br />2 slightly beaten eggs<br />6 tablespoons oil<br />1 tablespoon salt<br />3 teaspoons baking powder<br />1/2 teaspoon soda<br />6 1/2 to 8 cups whole wheat flour<br /><br />Mix yeast and sugar in warm water and set aside until bubbly. Mix remaining ingredients (except flour) together; add yeast mixture. Add enough whole wheat to make a medium soft dough. Dough should leave the sides of the bowl. Mix well and let rise one hour. Then cover and refrigerate from 1/2 day to 4 days. Punch down as needed. Remove from fridge 10 minutes before using. Knead slightly. Pinch off golf ball size pieces and pat or roll out 1/3 to 1/2-inch thick on lightly floured surface. Fry in one-inch of hot oil.Judithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-8774578815910670982009-03-05T10:45:00.000-08:002009-03-05T10:46:00.962-08:00Whole Wheat Blender Muffins1 cup cooking oil<br />2 eggs<br />2 cups brown sugar<br />2 cups milk<br />1 teaspoon salt<br />2 teaspoons soda<br />2 teaspoons vanilla<br /><br />Mix all ingredients except flour in blender. (Hold out some milk if it is too much for the blender.) Pour in 4 cups whole wheat flour. Stir until well-mixed. Bake at 375 degrees for 20 minutes. Makes 2 1/2 dozen muffins.<br /><br />For a healthier version, use 1/2 cup oil, 2 egg whites, 1 1/2 cups brown sugar, 6 tablespoons regular powdered milk, 2 cups water, 1/2 cup applesauce or cooked squash or pumpkin, and salt, soda, and vanilla as above.<br /><br />Testing comment: Good. It's even better with butter and honey.Judithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0tag:blogger.com,1999:blog-5592951555981327705.post-71603719057390765002009-03-05T10:04:00.000-08:002009-03-05T10:05:06.053-08:00Corn Tortilla1 cup wheat flour or white<br />1 cup cornmeal<br />3/4 teaspoon salt<br />2 tablespoons oil<br />2/3 cup warm water<br /><br />Combine all ingredients and knead several minutes. Divide dough into 12 balls. Roll the tortillas out thin. Heat oil in skillet to 350 degrees. Fry one at a time for 40 seconds each.Judithhttp://www.blogger.com/profile/04873004110319295872noreply@blogger.com0