Homemade Bread/Rolls

I love, love, love homemade bread but I hate, hate, hate, to knead the dough (it hurts my hands & wrists).
One day last year I was out with my sister-in-law (window shopping) and we happened to mosey on  into Macy's and I seen this bread machine.  It was marked down to $34.99 from $69.99 so I thought to myself: "Hummmmm, Mother's day is just around the corner, I think I will buy this for me for my Mother's Day gift from my youngest son ( I manage his money for him). So that's what I did. When I got home with it I asked him:  "Would like to see what you  bought me for Mother's Days"?
He said: "How much was it"?
I said: "$34.99"
He said: "Good price".
  He wasn't much interested in what it actually was.

Anyways.....
I love that bread machine. It mixes, kneads & rises the dough for me.  I not only make bread with it I make pizza crust, sandwich rolls, garlic rolls, hoagie rolls and whatever else I can think of ...all for a small fraction of what it cost to to buy from the grocery store,  plus I know exactly what ingredients are in my bread.
Whole wheat bread at  $2.89 a loaf from grocery store versus homemade at approx .75 cents,  my machine has paid for itself many, many time over.

I use the #8 (Dough) setting. Takes1 hour 4 minuted

These are white sandwich rolls. 4 cups white flour, 1 tspn dry active yeast, 2 tspn salt, 2 tspn sugar,  3 TBspn Virgin olive oil, 1 1/3 cup warm water. ** they are in the oven baking at 350 deg right now, as soon as they finish I will post a picture.

Fresh from the oven, the whole house smells delicious!!!

Whole wheat rolls with flaxseeds, sunflower seeds and Five Grains 

Make A Loaf of No Knead Bread For 39 cents

The picture below is the loaf I baked.  I replaced one cup of white flour with one cup of whole wheat .  I don't have a Dutch Oven so used the inside part of a Crock Pot instead.  The texture is incredible.  This bread  would make phenomenal chewy French Toast.  I have to find a vegan recipe for French Toast!  



Very simple instructions and even better, hardly any work. Delicious:



My Bread by Jim Lahey with Rick Flaste



An excellent main dish to go with your home made bread

Penne Pasta with Cannellini Beans and Escarole

INGREDIENTS:

1 (16 ounce) package dry penne pasta -or- what ever shape pasta tickles your fancy 1 head escarole, chopped canned cannellini beans, with liquid A Gazillion cloves of chopped garlic (or how ever many you fancy)

•  canned diced tomatoes 

• 2 -or- more ( I like more) Tablespoons Olive Oil

• salt and ground black pepper to taste
• Parmesan/Romano Cheese **optional

DIRECTIONS:

In a skillet over medium heat saute garlic and onions on Olive Oil,   stir in the escarole, cannellini beans and liquid, and diced tomatoes cook until garlic and onions are tender. Season with salt and pepper and/or  **any other spices of your choosing personally, I like it with just the garlic.

Boil your pasta  until al dente; drain


Ladle sauce and beans over individual dish of the cooked pasta to serve.  Personally, I like to make sure there's enough extra sauce to dip my buttered bread in.....Cheap, Delicious and Oh-So-Utterly-Divine! 

Make Pickles In An Hour ~ UPDATED 9/24/10

NOTE:  I  made these and I'm not in love with them -but- to be fair I must admit  I think it's through my own error.

1. I think I added too much 'vinegar' in the vinegar to water ratio.
2. I didn't realize that I bought the Bread & Butter pickling spice when I wanted Dill (I am no fan of bread & butter pickles)
3. Before last night I never made a pickle in my life
4. I used regular 'ole salad cucumbers that I bought at from Shop & Save on sale 2 for $0.88 -even so- They did turned out very crisp after sitting in the refrigerator over night.

Prep Schools: how to make quick pickles - chicagotribune.com

Quick pickles,  are done for flavor rather than preservation. The results are much quicker (hence, the name), but the flavors are not as complex and they won't keep nearly as long. Still, the rewards of quick pickles are many, and with very little effort you could be enjoying them before the sun goes down tonight.

Steps to follow:

Because we're not making these pickles to be preserved, we can avoid the laborious canning process with its boiling and sterilizing and its accompanying nagging fear of lurking botulism. We're simply going to make an acidic brine and use it to soak our vegetables.

Just about anything can be quick pickled. Cucumbers are the most common choice, but any nice crisp vegetable will do: green beans, cauliflower, carrots, shallots, onions, asparagus — they all make terrific pickles.

Because there are so many different and subtle variations in pickle preparations, everything from the dilution of the vinegar to the inclusion or not of sugar to the selection of flavoring spices, we recommend starting with actual recipes rather than just diving right in. We'll give you a good one at the end of this, and the Internet is filled with gazillions more.

The steps you take:

1 Make the brine: The main ingredient in pickle brine is vinegar. White vinegar is most common, but you can also use cider vinegar, wine vinegar, pretty much anything except balsamic, which is too syrupy and would overpower your pickles. Some recipes call for straight vinegar, others dilute it with up to 3 times its volume with water.

Salt is nearly always included in the brine. It draws moisture out of the vegetables, and it encourages the growth of useful bacteria. Amounts vary, from less than a teaspoon to over a tablespoon per cup of liquid.

Many recipes include sweeteners. Sugar is most common, but you'll also see brown sugar and honey. Sweeteners are most often used when vinegar is not diluted with water.

And finally, spices. Many commercial "pickling spice" blends are available and work very well. The most common ingredients are mustard seed, dill seed, peppercorns and garlic, but any spices can be used.

The process is simple: combine all the ingredients in a saucepan and bring to a boil, stirring to dissolve the salt and sugar completely.

2 Prep your vegetables: Remember that the entire pickle is eaten, so depending on what you're pickling, you'll want to trim off any inedible pieces. This could be the ends of green beans or the root ends of onions or garlic. You may also prefer to cook some of your vegetables, like asparagus, first. Also, if you're cutting your vegetables into pieces, make sure they're all relatively the same size to ensure the consistency of the final product.

3 Submerge your pickles: Place your vegetables in a clean, dry glass container, then pour in the boiling brine to submerge them completely. If they're not completely covered, you can add water to bring the level of the brine up over the top. Refrigerate for at least an hour to give the brine a chance to work its magic. The longer you brine, the tastier they'll be. Quick pickles keep in the fridge for up to 10 days, and you'll be enjoying crunchy snacks all week long.

ctc-goodeating@tribune.com

Quick pickled cucumbers

Prep: 10 minutes Cook: 2 minutes Chill: 1 hour Makes: 1 pint

1 cup cider vinegar

1/2 cup water, plus more, if needed

2 teaspoons each: kosher salt, pickling spice

1 large cucumber, cut into 1/4-inch slices

1 Combine cider vinegar with 1/2-cup of water, salt and pickling spice in a small saucepan. Heat to a boil.

2 Place cucumber in a clean, dry glass container just large enough to hold all the slices. Pour boiling brine over cucumber slices to cover completely. If all cucumbers are not submerged, add cold water to cover. Cover; refrigerate at least 1 hour. Pickles will keep for about 10 days.

Nutrition information: Per 2 slices: 3 calories, 0% of calories from fat, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 1 g carbohydrates, 0 g protein, 80 mg sodium, 0 g fiberw

Have Stale Bread and can't bare to toss it out ~ Make Pudding!

Two Recipes here:  1. Bread Pudding.   2. Pumpkin Bread Pudding 

 

Bread Pudding

Ingredients:
2 cups whole milk (or 2 cups half & half)
1/4 cup butter
2/3 cup brown sugar (light or dark, depending on taste preference)
3 eggs
2 teaspoons cinnamon
1/4 teaspoon ground nutmeg
1 teaspoon vanilla extract
3 cups bread, torn into small pieces (french bread works best) **NOTE: I use whatever I have .
1/2 cup raisins (optional)


Directions:
1. In medium saucepan, over medium heat, heat milk (or half & half) just until film forms over top. Combine butter and milk, stirring until butter is melted. Cool to lukewarm.
2. Combine sugar, eggs, cinnamon, nutmeg, and vanilla. Beat with an electric mixer at medium speed for 1 minute. Slowly add milk mixture.
3. Place bread in a lightly greased 1 1/2 quart casserole.
4. Sprinkle with raisins if desired. Pour batter on top of bread.
5. Bake at 350 degrees F for 45 to 50 minutes or until set. Serve warm.
If you make the sauce to put on top of your bread pudding, adjust the sugar in the bread pudding recipe, change it to 1/3 cups sugar (the sauce has the other 1/3 cup in it).

Bread Pudding Sauce

Ingredients:
1 cup whole milk
2 Tablespoons butter
1/3 cup granulated white sugar
1 teaspoon vanilla
1 Tablespoon flour
dash of salt
Directions:
Mix everything together and bring to a boil for 3 - 4 minutes, stirring constantly. Set aside for 5 minutes, then pour on warm bread pudding.

Pumpkin Bread Pudding

Ingredients:
   * 8 ounces French bread, torn into small pieces, about 5 cups
   * 2 cups half-and-half, or half milk and half cream
   * 3 large eggs
   * 2/3 cup granulated sugar
   * 2/3 cup brown sugar
   * 1 can (15 ounces) pumpkin puree
   * 1 cup dried cranberries -or- raisins
   * 3 tablespoons melted butter
   * 1 teaspoon ground cinnamon
   * 1/2 teaspoon ground nutmeg
   * 1/2 teaspoon ground ginger
   * 1 teaspoon vanilla
   * cinnamon sugar, optional
Preparation:Butter an 11x7-inch baking dish. Heat oven to 350°.
In a bowl, cover the torn bread with the half-and-half; set aside.
In another bowl, combine eggs, sugars, pumpkin, cranberries, melted butter, spices, and vanilla; blend well. Pour pumpkin mixture over soaked bread and stir to blend.
Pour mixture into the prepared baking dish. Sprinkle top with cinnamon-sugar, if desired. Bake for 45 to 60 minutes, or until set.
Serve with a vanilla dessert sauce or brown sugar sauce, whipped cream, or vanilla ice cream.
Serves 8.

Homemade Instant Flavored Coffee Recipe ~Gifts In A Jar~

These make wonderful gifts  and with the Holidays just around the corner this little gem of an idea can be a real stress-buster , Just put them in Mason Jars, label, add the directions,  a bow, and you have a thrifty gift -plus- every time the receiver of this thoughtful gift enjoys a delicious cup of coffee he or she will think of you.

**NOTE: Add all ingredients in a blender and blend into a fine ground of uniform size (under a minute should do)  before putting into Mason Jars.

 Cafe Viennese

Ingredients:
Part 1:
1/4 cup sugar
1/4 tsp almond extract
1/4 tsp vanilla extract
Part 2:
3/4 cup instant coffee
1/2 cup non-dairy powdered creamer (Coffee-Mate)
1/2 cup skim milk powder
1 tsp cinnamon
Directions

• Step 1: Mix the sugar with both the almond and vanilla extracts (Ingredients Part 1). Stir with a fork until there is no more moisture.
• Step 2: Stir in the rest of the ingredients (Ingredients Part 2). Sift everything together to blend thoroughly.
• Step 3: Store in an airtight container and use 2 to 3 tsp per 1 cup of boiling water.

 

Homemade Instant Cappuccino Recipe

1/4 tsp nutmeg
1/2 tsp cinnamon
1/2 cup sugar
3/4 cup instant coffee (granules)
1 cup instant hot chocolate (powder)
1 cup non-dairy creamer (powder)
Directions:

• Mix all ingredients well. Store in an airtight container.
• Use 2 to 3 TBS per mug of boiling hot water, stir to dissolve.

Amaretto Mocha Recipe Mix

Ingredients:
1 cup skim milk powder
2/3 cup Coffee-Mate
1/2 cup brown sugar
1/2 cup sifted cocoa
1/3 cup Instant coffee
2 tsp Almond extract
Directions:

• Mix all ingredients together and store in an airtight container or jar with lid.
• Use 1/3 cup per 1 cup hot boiling water, stir until dissolved.

 

Spiced Mocha Mix

Ingredients:
1 cup cocoa
1 cup sugar
1/2 cup non-dairy powdered creamer
1/4 cup instant coffee
1 tsp ground cinnamon
1/2 tsp ground nutmeg
Directions:

• Mix all ingredients together and store in an airtight container. Use approximately 1/4 cup mix per 1 cup hot water.

No Knead Bread

No Knead Bread

No Knead Bread

From the kitchen of: Joe Valencic

 

Adapted from Mark Bittman of NY Times who got it from Sullivan Street Bakery.

 

Yield: one 1-1/2 lb loaf

 

INGREDIENTS:

 

3 cups bread flour or all purpose flour (I use unbleached all purpose flour for this bread)

1/4 teaspoon instant yeast

3/4 tablespoon kosher salt (or 1-1/2 teaspoons table salt)

1 1/2 cups warm water                                                        

Covered pot (3 1/2-quart or larger cast iron, Pyrex, ceramic, enameled cast iron, Corningware casserole dish (the 5 quart works great), even the liner from a Crock Pot with its lid...something that can go into a 450F oven.)

 

1. Mix dough:  The night before, combine all ingredients in a big bowl with a silicone spatula until the dough just comes together. It will be a shaggy, doughy mess. Cover with oiled plastic wrap, or just slip it into a plastic shopping bag and tuck the handles under the bowl, and let sit 12-20 hours on countertop.

 

2. Shape and preheat:  The dough will now be wet, sticky and bubbly.  With a wet spatula, dump the dough on a well floured surface.  Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour  (I like to use parchment paper sprayed with cooking spray). Set dough seam side down on top of towel (or parchment paper). Flour and fold towel over the dough.  Let it nap for 1 to 1-1/2 hours.  When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.

 

3. Bake:  Your dough should have doubled in size. Remove pot from oven.  Holding towel, dump wobbly dough into pot (or, pick up parchment paper and set it right into the pot).  Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes.  Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 200-210F.  Remove and let cool on wired rack, and listen to it ‘crackle’ as it cools. Let it cool for at least an hour (if you can resist), before slicing into it. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. I like to toast it and spray it with a little extra virgin olive oil.

 

Alternate Recipe by weight:

 

1# Unbleached all-purpose flour

1/4 teaspoon Instant Yeast

1-1/2 teaspoon Salt

13 oz. Lukewarm water

No-Knead Bread Adaptations

 

No-Knead Italian Herb ~ Add 2T of mixed Italian herbs to base recipe.

 

No-Knead Flax Seed ~ Add 1/4 C flax seeds to base recipe.

 

No-Knead Dakota~ Add 1/2 C Kings Diet Trail Mix (buy at Marc’s) to base recipe.

 

No-Knead Craisin-Raisin ~ Add 1/4 C craisins & º C raisins to base recipe.

 

No-Knead Rye ~ Follow basic no-knead recipe method.

 

3/4 C Dark rye flour

2 1/4  C All purpose flour

3/8 t Instant Yeast

1 1/2 t Salt

13 oz. Water

 

No-Knead Wheat ~ Follow basic no-knead recipe method.

 

3/4C Whole wheat flour

2 1/4 C All purpose flour

3/8t Instant Yeast

1 1/2 t Salt

13 oz. Water

   

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