Wednesday, December 17, 2008

Thumbprint Cookies

Thumbprint Cookies
(Wooden Spoon Cookie Book)

Cookies are pictured on the plate at the bottom left:

1 c. butter
½ c. (+ 3 Tbsp. sugar)
2 large egg yolks
1 tsp. vanilla
¼ tsp. salt
2 ½ c. flour
jam (I like raspberry or strawberry)

Cream butter and sugar. Add egg yolks and vanilla. Mix in dry ingredients. Chill dough. Roll into balls. Roll in reserved sugar (optional). Make a depression in each ball with finger. Fill with jam before, or after, baking. Bake at 375 for 9-11 minutes. Makes 3 dozen.

Cookie Cutter Cookies

Cookie Cutter Cookies
(adapted from Cookies for Christmas by M. Robbin)

This is the recipe we use over and over and over again!

1 c. butter
1 ½ c. granulated sugar
2 large eggs
4 Tbsp. milk
2 tsp. vanilla
4 c. flour
2 ½ tsp. baking powder
½ tsp. salt

Cream butter and sugar. Add eggs, vanilla, and milk. Stir in flour, baking powder, and salt. Chill dough. Roll out on floured surface and cut with cookie cutters. Bake at 350 for 10-12 minutes. Makes 5-6 dozen. (I roll my cookies thin.)

CandyCane Cookies

CandyCane Cookies
(adapted from
1 cup butter
1 cup confectioner's sugar
1 egg
1 tsp. vanilla
1/2 tsp. peppermint extract
2 1/2 cups flour
1/2 tsp. salt

1/2 tsp. red food coloring
1/2 cup peppermint candy canes, crushed

Cream together butter and sugar. Beat in egg, vanilla and peppermint extract. Combine flour and salt; stir into the creamed butter mixture until well blended. Divide dough in half. Mix red food coloring into one half of dough. Chill.

Preheat oven to 375F. Line cookie sheets with parchment paper (or grease). Roll a small amount of each dough into a 2-inch long worm. Roll them together in a twisted rope and curve the end like a cane. Place onto cookie sheet.

Bake for 8-10 minutes. When cookies come out of oven, sprinkle with crushed up candycanes. Let cool.
Makes about 3 dozen.

NOTE: I like to make two batches -- one batch white and the other red. This makes enough cookies for us.

Thursday, December 4, 2008

Gingerbread Muffins

Gingerbread Muffins

1 ½ c. flour
1 tsp. baking soda
½ tsp. salt
1 tsp. cinnamon
½ tsp. cloves
¼ tsp. ginger
¼ tsp. nutmeg
1 egg
1/3 c. oil
¼ c. molasses
½ c. sugar (I used 1/4 c.)
½ c. boiling water
Preheat oven to 350. Grease or line muffin tin.
Combine flour, sugar, baking soda, salt, cinnamon, cloves, ginger and nutmeg.
In another bowl, beat egg, oil, molasses and sugar, mixing well. Pour mixture into flour mixture. Mix until just moistened adding the water and mixing until just blended.
Fill muffin tins 2/3 full. Bake for 20-25 minutes or until muffins are done.
1 dozen.

Friday, November 21, 2008

Sourdough Stuffing with Sweet Potatoes and Cranberries

Sourdough Stuffing with Sweet Potatoes and Cranberries
(Country Living Magazine (I think))

1/4 c. butter
1 large onion, chopped
1 pound peeled sweet poatotes cut into 1/2-inch cubes
2 Tbsp. maple syrup
1 c. dried cranberries
2 Tbsp. chopped fresh sage
1 tsp. salt
1 1/2 tsp. ground black pepper
8 cups (1/2-inch cubes) sourdough bread
1 3/4 c. chicken broth

Melt butter in a pan. Add the onion and cook until soft, about 4 minutes. Reduce heat to medium, add the potatoes and cook until soft and onion is browned, about 20 minutes. Add the maple syrup, cranberries, and 2 Tbsp. water. Cook until the cranberries plump, about 3 minutes. Add the sage, salt, and pepper and cook for 1 more minute. Remove from the heat and toss in the bread and broth. Stuff into turkey or put into a buttered baking dish, dot with a bit of butter and bake at 350 for 30-40 minutes.

Chipotle Mashed Sweet Potatoes

Chipotle Mashed Sweet Potatoes
(adapted from

2 1/2 pounds cubed, peeled, sweet potatoes

1/2 c. half and half

3 Tbsp. butter

2 Tbsp. fresh lime juice

1-2 chilies from a 7-ounce can of chipotle chilies in adobo sauce

1/4 c. brown sugar

3/4 tsp. salt

1/2 tsp. cinnamon

Cover potatoes with water and bring to a boil. Reduce heat, simmer 15 minutes or until tender.

Drain potatoes and return to pan. Add half and half, butter, and lime juice; mash to desired consistency. Cook 2 minutes or until thoroughly heated, stirring constantly.

Remove 2 chilies from can and chop; stir into mashed potatoes, along with brown sugar, salt and cinnamon.

NOTE: I did not have the chilies in adobo sauce so I substituted a pinch or two of chili flakes and 1 Tbsp. of barbecue sauce -- it worked just fine!

Thursday, October 23, 2008

Pumpkin Whoopie Pies

Pumpkin Whoopie Pies

2 c. brown sugar
1 c. oil
1 1/2 c. pumpkin puree (16 oz can is about 1 3/4 c.)
2 eggs
1 tsp. vanilla

3 c. flour
1 tsp. salt
1 tsp. b. powder
1 tsp. b. soda
1 tsp. vanilla
1 1/2 tsp. cinnamon
1/2 tsp. ginger
1/2 tsp. cloves
1/2 tsp. nutmeg

4 Tbsp. butter
4 oz. cream cheese
1/2 tsp. maple extract
pinch salt
1 c. confectioners' sugar

Preheat oven to 350F. Grease baking sheets or line with parchment paper.

Combine sugar and oil. Mix in the pumpkins, eggs and vanilla, beating well. Mix together flour, salt, baking powder, baking soda, and spices. Add to pumpkin mixture. Consistency will not be very thick.

Drop dough by small or heaping teaspoons (depending if you want small or large pies) onto the prepared sheets. Bake for about 10 to 12 minutes. Let the cookies cool.

Meanwhile, mix together softened butter and cream cheese along with maple flavoring, salt, and confectioners' sugar. Sandwich together cooled cookies.

Makes 18 large or 36 small whoopie pies.

Thursday, October 16, 2008

Pumpkin Fudge

Pumpkin Fudge

1 c. sugar
1 c. milk
1 Tbsp. light corn syrup
1/2 c. pumpkin
1/4 tsp. salt
1 tsp. pumpkin pie spice
1 1/2 tsp. vanilla
1/2 c. butter
1/2 c. chopped walnuts (optional)

Butter or grease one 8x8 pan.

In a 3-quart saucepan, mix together sugar, milk, corn syrup, pumpkin and salt. Bring to a boil over high heat, stiring constantly. Reduce heat to medium and continue boiling. Do not stir. When mixture registers 232F (110C) on a candy thermometer, or forms a soft ball when dropped in cold water, remove pan from heat. Stir in pumpkin pie spice, vanilla, butter and walnuts. Cool to lukewarm (110F or 43C). Beat mixture until it is very thick and loses some of its gloss. Quickly pour into a greased 8x8 pan. When firm, cut into 36 pieces.

Emily's Streusel-Topped Pumpkin Pie

Emily's Streusel-Topped Pumpkin Pie
(from condensed milk label)

1 (15 oz) can pumpkin
1 (14 oz) can sweetened condensed milk
1 egg
3/4 tsp. cinnamon
1/2 tsp. each ginger, nutmeg, salt

1/4 c. brown sugar
1/2 tsp. cinnamon
2 Tbsp. flour
2 Tbsp. cold butter
3/4 c. walnuts

Beat pumpkin, milk, egg, spices and salt with wire whisk. Pour into unbaked pie shell. Bake 15 minutes at 425F. Combine topping ingredients -- cut in butter until crumbly. Sprinkle streusel topping over pie. Bake at 350F for an additional 40 minutes or until set.

Pumpkin Cheesecake

Pumpkin Cheesecake


1 c. graham cracker crumbs

1 Tbsp. sugar

4 Tbsp. melted butter


2 (8 oz) packages cream cheese, softened

3/4 cup sugar

1 (16 oz) can pumpkin

1 1/4 tsp. cinnamon

1/2 tsp. ginger

1/2 tsp. nutmeg

1/4 tsp. salt

2 eggs


2 c. sour cream

2 Tbsp. sugar

1 tsp. vanilla

Combine crust ingredients. Press into bottom of a 9-in springform pan; chill.

For filling, beat cream cheese and sugar in a large mixing bowl until well blended. Beat in pumpkin, spices, and salt. Add eggs, one at a time, beating well after each. Pour into crust. Bake at 350F for 50 minutes.

Meanwhile, for topping, combine sour cream, sugar, and vanilla. Spread over filling; return to the oven for 5 minutes. Cool on rack. Chill overnight.

Sugared Pumpkin Seeds

Sugared Pumpkin Seeds
(found somewhere on the web)

2 c. pumpkin seeds (rinsed and dried on a baking sheet for 48 hours)
1 egg white mixed with 1 Tbsp. water
1 c. sugar
3/4 tsp. cinnamon
3/4 tsp. nutmeg
1 tsp. salt

Mix seeds and egg white mixture. Add remaining spices and sugar. Spread on a greased baking sheet and bake at 275F for one hour, stirring every 15 minutes.

Golden Pumpkin Raisin Bread

Golden Pumpkin Raisin Bread
(L. Turner)

2 pkg. yeast
1/3 c. honey
2/3 c. warm water
1 can pumpkin (15 oz)
1/4 c. oil
2 tsp. salt
2 tsp. cinnamon
1 1/2 tsp. ginger
1/2 tsp. nutmeg
6 1/4 - 7 1/4 c. whole wheat flour (or part white/part wheat)
2 eggs
1 1/2 c. raisins

In a large bowl, sprinkle yeast and sugar over warm water; stir until dissolved. Add pumpkin, oil, salt, spices, and 1 1/2 c. flour. Beat with wire whisk at low speed until well blended. Increase speed to medium; beat 2 minutes. Add eggs and 1 c. flour; beat 2 minutes more.

Change to dough hook. Stir in raisins and enough additional flour to make soft dough. Knead for 5-8 minutes. Place in greased bowl; let rise until doubled, about 1 hour.

Punch dough down. Divide in halfs or thirds (for round loaves). Shape and let rise for 45 minutes. Bake at 375 for 35-40 minutes.

Makes 2-3 loaves.

Play Dough

Play Dough
(H. Quigley)

4 tsp. cream of tartar
2 cups flour
1 cup salt
2 Tbsp. oil
2 cups water
Food coloring

Mix ingredients in a pan over gentle heat. Heat long enough to evaporate some of the moisture and form a nice ball of "play dough" consistency. Turn out on counter and allow to cool. Knead.

Keep in airtight container.

Wednesday, October 15, 2008

Pumpkin Baked Oatmeal

Pumpkin Baked Oatmeal

3 c. oats
2 tsp. baking powder
1 tsp. salt
1 tsp. cinnamon
1/3 c. oil
1/3 c. honey
2 eggs
1/2 c. milk
1/2 c. pumpkin puree

Mix together all ingredients. Pour into a greased 8-inch square baking pan or pie plate. Bake at 350F for 30 minutes or until done.

Healthy Pumpkin Muffins

Healthy Pumpkin Muffins
(adapted from a recipe given by N. Muhovich)

3 eggs
1/2 tsp. vanilla
1 c. pumpkin
1/2 cup honey
1/2 cup canola oil

1 c. whole-wheat flour
1 tsp. cinnamon
3/4 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. ginger
1/2 tsp. nutmeg
3/4 c. raisins (optional)
1 c. walnuts (optional)

Beat eggs, add vanilla, pumpkin, honey and oil. Combine dry ingredients in a separate bowl. Add dry ingredients to wet, being careful not to over-mix. Pour into muffin tins and bake at 350 for 20-25 minutes or until done.

Tagliatelle with Roast Pumpkin, Sage, Ricotta and Smoked Cheese

Tagliatelle with Roast Pumpkin, Sage, Ricotta and Smoked Cheese
(Roast Figs, Sugar Snow)

I once had the chance to review a cookbook for the BBC Good Food Magazine. This was one of the recipes I chose to cook for that review. It is so delicious and I would definately make it more, except for the expense of some of the ingredients.

3 lb 5 oz pumpkin or butternut squash
olive oil
6 Tbsp butter
salt and pepper
1lb 5 oz fresh tagliatelle
handful of sage leaves
2 oz ricotta, fresh if possible, forked into chunks
4 1/2 oz smoked cheese, grated

Peel pumpkin and cut into small chunks. Drizzle with olive oil, season and dot with butter. Roast at 400F until tender (30 minutes). When the pumpkin is almost ready, cook the fresh pasta in boiling water for 4 minutes (or according to package instructions). Melt the rest of the butter and gently fry the sage leaves in it. When the pasta is ready, drain and stir in the butter and sage mixture, seasoning well. Gently toss with the roast pumpkin. Divide between plates and top with chunks of ricotta and the grated smoked cheese. Add a good grinding of black pepper.

Bacon and Pumpkin Pasta

Bacon and Pumpkin Pasta
(BBC GoodFood Magazine, September 2005)

3 Tbsp olive oil
5 oz bacon, cut into small pieces (or bits of ham)
1 small onion, thinly sliced
2 Tbsp. butter
1 lb 2 oz pumpkin, peeled, seeded, and diced
handful fresh sage, finely shredded
14 0z pasta
1 oz freshly grated parmesan cheese

Heat a heavy-based saucepan, add 1 Tbsp olive oil and bacon, cook for a few minutes. Add remaining oil and onion. Cook for 5 minutes until the onion softens and the bacon is getting crispy. Stir in the butter, then tip in the pumpkin and sage. Mix well to combine, then season. Cover and cook for 6-8 minutes, stirring occassionally until the pumpkin is soft, but not falling apart. Meanwhile, cook the pasta. Drain pasta and add to the pumpkin mixture. Stir in the parmesan and season.

Sausage and Pumpkin Roast

Sausage and Pumpkin Roast
(BBC GoodFood Magazine, October 2005)

1 pound sausages (I like fresh mild Italian sausages)
1 lb 2 oz pumpkin, peeled and cut into thin wedges
2 red onions, peeled and cut into wedges
2 Tbsp olive oil
2 cups gravy, or thickened beef stock, or bisto gravy

Heat oven to 425F. Put the first 3 ingredients in a roasting pan and coat with the oil. Roast for 20 minutes (or more) until the sausages are browned and the pumpkin softened and starting to crisp at the edges. Tip the gravy into the roasting pan and gently stir around the pumpkin and sausages with a wooden spoon, scraping up any sticky or crispy bits as you go. Return to the oven for another 2 minutes until the gravy starts to bubble. Season to taste and serve with greens or beans.

Note: Butternut squash is a wonderful substitution. I've also made a version of this which omits the gravy, leaving you with a lovely pile of roasted squash, onions and sausage. If you omit the gravy you could then toss the roasted pumpkin and sausage with pasta.

Wednesday, July 16, 2008

Flourless Chocolate Cake

Flourless Chocolate Cake
(Desserts by the Yard)

8 ½ ounces bittersweet chocolate, finely chopped
8 Tbsp. butter (unsalted)
5 large eggs, room temperature
1 cup plus 2 Tbsp. sugar
½ cup unsweetened cocoa powder

8 large egg whites, room temp
¼ tsp. cream of tartar
1 ½ cups sugar

Place a rack in the middle of the oven and preheat the oven to 350F. Butter a 10-inch fluted tart pan or a 9-inch springform pan. The pan must be at least 1 inch deep or the batter will overflow.

Melt the chocolate and the butter in a microwave-safe bowl for 2-3 minutes at 50 percent power or in a heatproof bowl set over a saucepan of simmering water. Stir together with a rubber spatula until smooth.

In the bowl of a stand mixer fitted with the whisk attachment, or in a large bowl with a hand mixer, beat together the eggs and the sugar on medium speed until pale and the mixture forms a ribbon when lifted from the bowl with a spatula, about 2 minutes. On low speed, beat in the cocoa powder and the chocolate mixture and combine well. Pour into the prepared pan.

Bake for 15 minutes. Rotate the pan from front to back and continue to bake for another 8 minutes, or until the cake is slightly firm to the touch. Remove from the oven and allow to cool on a rack to room temperature.

Make the meringue: Place a rack in the middle of the oven and preheat the oven to 375F. Beat the egg whites on low speed until foamy. Add the cream of tartar and increase the speed to medium. Continue beating while you gradually add the sugar, a tablespoon at a time. Beat the mixture to stiff, satiny peaks.

Spoon the meringue over the chocolate cake, creating lost of wisps and peaks. Bake for 12-15 minutes, until the meringue is golden brown. Serve from the pan. Refrigerate leftovers.

NOTE: In the picture above this cake was made without the meringue and topped instead with whipped cream and fresh fruit.

Tuesday, July 8, 2008

Roasted Veg Summer Pasta

Cut up and place on baking sheet:

3 colored peppers
1 large red onion

Sprinkle vegetables with salt and pepper and liberally coat with olive oil. Roast in a 350 degree oven until soft, but not over-cooked (about 45 minutes).

Meanwhile, prepare your choice of pasta according to package directions. I chose a WholeGrain Pasta from Barilla or a similar company.

To the cooked and drained pasta add:

the roasted vegetables
mini-mozzarella balls cut in half (I had these leftover from a party and used about 1 1/2 cups; you could substitute other types of mozzarella)
a handful of fresh basil leaves
more olive oil if you feel it needs a bit of moistening

Wednesday, April 16, 2008

Orange WholeWheat Scones

This was originally taken from a book called "From the Kitchen of the Two Sisters"

2 ½ c. whole wheat pastry flour
1 Tbsp. Baking powder
½ tsp. Salt
½ c. butter
2 T. honey
¼ c. orange juice
2 tsp. Grated orange rind
¼ c. milk

Sift together dry ingredients. Cut in butter and mix with hands until it resembles coarse crumbs. Combine wet ingredients and add to flour mixture. Knead dough lightly and cut out. Bake at 400 for about 15 minutes.

Sour Cream Scones

These are the scones that Kate served with the Lemon Curd and clotted cream. They are absolutely wonderful fresh out of the oven.

2 c. flour
2 tsp. baking powder
½ tsp. baking soda
¾ tsp. salt
3 Tbsp. sugar
5 Tbsp. butter
1 c. sour cream
1 egg yolk (use egg white to glaze)

Whisk together flour, baking powder, baking soda, salt, and sugar. Cut in butter and mix with fingers until it resembles coarse crumbs. Combine sour cream and egg yolk. Add to flour mixture. Stir just until moist. Knead lightly 10-12 times. Pat dough out and cut with scone cutter. Mix egg white with 1 Tbsp. water. Brush scones with egg white and sprinkle with sugar. Bake at 425 degrees 13-15 minutes. Serve warm. Makes about 9-15.
May add any of the following: currants, lemon zest, ,orange zest, dried cherries, chocolate chips, dried cranberries, etc.
(Note: picture above also shows the Orange Wholewheat Scones)

Clotted Cream

This recipe comes from Kate's mother, LuAnne (see Lemon Curd).

8 oz. cream cheese, softened (not low fat)
1 c. heavy whipping cream
1 Tbsp. powdered sugar
¼ tsp. vanilla

Beat cream cheese and whipping cream with mixer until thick. Stir in sugar and vanilla.

Lemon Curd

This recipe came from Kate, a childhood friend of mine. Kate had me to tea one afternoon when our lives re-connected in adulthood and she prepared the most delightful tea of fresh scones, homemade lemon curd, and clotted cream. I took home all the recipes. The Lemon Curd comes originally from "Diane" in Yorkshire. Kate's parents were there on a visit and stayed at Diane's Bed and Breakfast.
½ cup butter
1 cup sugar
3 lemons
5 egg yolks or 3 eggs

Melt butter and sugar in a double boiler. Add grated rind and juice of 3 lemons. Add eggs and cook (stirring) 25-30 minutes or until thickened. If eggs become lumpy, process in blender. Keeps 3 months in the refrigerator.

Wednesday, March 19, 2008

Hot Cross Buns

After several years of trying various recipes, I think this is the recipe I will be using in the future. It is somewhat involved, but well worth it. The trick is to find something you can do in the kitchen area so you can jump up every now and then to complete the next phase of the recipe. Be sure to read the recipe through thoroughly before beginning so you can get an idea of what is involved.

Also, I'm giving you measurements for about 40-50 rolls. The basic roll recipe I developed this from comes out of the More With Less Cookbook and makes 100 rolls. So, this recipe is easy to double, and also easy to break in half. The pictures shown are for the 100-count recipe (which is the recipe below, doubled).

Dissolve in small bowl:
1 1/2 Tbsp. (1 1/2 packages) dry yeast
1/2 cup warm water

Mix in larger bowl:
2 cups scalded milk
1 cup mashed potatoes (no milk added)
1/2 cup butter
1/2 cup sugar
grated zest of one orange and one lemon*

Let the milk mixture cool until lukewarm, then add:
yeast mixture
3 cups flour

Let stand until mixture foams (about 20 minutes).
1 beaten egg
1 1/2 tsp. salt
5-6 cups flour
2 1/2 tsp. mixed spice**
1 1/4 cups currants (I soaked mine in hot earl grey tea before draining and adding; if you don't have currants, you can use raisins, or golden raisins, or a mix of all three fruits)

Here is a picture of the mixture at the foaming stage, just as I added the above ingredients:

Work in as much flour as needed to make a nice dough and then turn out onto a floured surface and knead until it is elastic and feels "done" (about 7-10 minutes). This picture does not show the "done" state, this was at the beginning of the kneading process:

Stick the kneaded dough back into a greased bowl and allow to rise until doubled -- at least an hour, possibly more.
Punch down and form into rolls. Place rolls on a greased cookie sheet. Brush with a beaten egg white mixed with 1 Tbsp. of water.***
Mix about 1/2 cup of flour with some water to form a paste. Put the paste into a little ziplock bag and cut the corner off. Squeeze the flour paste onto the buns to form crosses.
Bake in a 400 degree oven for about 15 minutes until nicely browned.
Here are the buns ready for the oven:
Cool the buns on racks and brush with warmed honey or corn syrup, if you desire:
I freeze these buns after they cool and then thaw them as needed. They will stay fresh, unfrozen, for 2 days, but then they tend to lose their softness.

**Mixed Spice is one of my very favorite smells! I get mine from the UK, so I'm not sure where to send you to get it here in the States. I found a recipe for it at which I will include. There is not "one" recipe for this though. Just about every bottle you pick up has a different ingredient list! Ingredients include: cinnamon, nutmeg, allspice, mace, cloves, ginger, coriander, cardamon, etc.
Mixed Spice: 1Tbsp + 1 tsp cinnamon, 1 tsp. ground coriander, 1 tsp. ground nutmeg, 1/2 tsp. ground ginger, 1/4 tsp. allspice, 1/4 tsp. cloves (The Spice Bible)
I think cardamon would be really nice in the above mix.
***There are three ways to achieve the "cross" on the buns. The most proper way is to make pastry and lay pastry crosses on top of each bun. This is very time consuming, and I never tried it again after the first attempt!
The second way is to mix the flour and water paste and squeeze it out from a bag. This works well if you can get the rest of the bun to brown properly (I had problems with that this year, because I didn't glaze the buns first with egg white. Next year I think the egg white glaze will make a difference).
The third way is to make a thin icing and pipe the crosses on with icing after they are baked and cooled. This is a no-fail way, and makes the buns a bit sweeter, if that is what you are after. They don't store so well this way though, as the icing can rub off.

Irish Soda Bread

This is delicious warm from the oven, or toasted the next day.
Sift together in a bowl:

4 cups flour
1 tsp. baking soda
1 tsp. salt
1 Tbsp. sugar
3/4 cup currants (or raisins)


2 cups buttermilk (or 2 cups milk with 2 Tbsp. vinegar added)

Carefully mix together to form a dough. Knead for one minute but do not over work. Pat into a circle about 2 1/2 inches high on a greased cookie sheet. Cut a cross in the top about 1/2 inch deep. Bake in a 400 degree oven for 50 minutes.

Monday, February 25, 2008

Fruit Compote

This is a variation on an original from Delia Smith in her How To Cook Book Two. Basically, I used what I had, and changed the liquid amounts to compensate. So here's a basic recipe of what I might have done:

1 cup of dried apricots roughly chopped (could use any dried fruits -- Delia used prunes)
1/2 cup golden raisins
4-5 apples, peeled and chopped in chunks (basically all the apples in the fruit bowl that were on their way out!)
1 Tbsp. brown sugar
Some cinnamon, ginger, and cloves
1/4 cup cider vinegar
1 cup white wine (can use apple juice instead)
1/2 cup brandy (can use apple juice instead)
extra apple juice if needed
I dumped everything into a saucepan and made sure there was enough liquid so that it wouldn't go dry on me. Then, I simmered it for about 45 minutes until things were nice and soft and the liquid was nearly gone. Excellent with pork or chicken, and really lovely on scones or toast!

Saturday, February 9, 2008

Oatmeal Bread

This is my favorite recipe for homemade bread. The recipe is easily doubled or tripled.

(adapted from the More-with-Less Cookbook)

Combine in a large bowl:
1 cup oatmeal
½ cup whole wheat flour
1/4 cup honey (or less; also can use molasses, sugar, etc)
1 tablespoon salt
2 tablespoons oil

Pour over above ingredients:
2 cups boiling water

Stir to combine.

In a separate bowl, dissolve:
1 Tbsp. yeast
½ cup warm water

When oatmeal mixture has cooled to lukewarm, add the yeast mixture.

Stir in:
5 cups whole wheat flour (can use part whole wheat, part white)

When dough is stiff enough to handle, turn onto a floured surface and knead 5-10 minutes. Place in a greased bowl, cover, and let rise until doubled in size (usually at least an hour). Punch down and shape into two round loaves. Place loaves on a greased baking sheet, or in greased loaf tins. If making round loaves, slash tops of loaves with a knife. Bake at 350 degrees for 45 minutes or until done. Cool on a rack. When cool, store in plastic bags.