Saturday, December 5, 2015

Creamy Ground Beef and Noodles

A quick meal at the end of a busy day!


After a day of shopping, I really needed to find a quick meal to make for the family.  So, I went online to search for some quick and easy meals, especially during the holiday season!   This one fit all my criteria and to add to my delight, it was delicious! 

The family loved it and it made a lot, so we have extra for some yummy leftovers.  Yes!  Now that's my kind of cookin'!

Here's a little secret...ssh, don't tell.  My granddaughter doesn't like mushrooms, so I chopped them up and she didn't even know they were there.  See, it's okay to hide ingredients when necessary.  You get the flavor and the kids eat the "good stuff" without being any the wiser.  LOL!


Ingredients:

1 onion, chopped
4 oz. can of sliced mushrooms
1 Tbsp. olive oil
1 lb. ground beef
1 10 3/4 oz. can Golden Mushroom Soup
1 cup Half and Half or milk (I was out of milk so I used the H&H...delicious)
1/2 tsp. salt (to taste)
1/4 tsp. pepper
1/8 tsp. paprika (for a little color)
1 Tbsp. butter
8 oz. of cooked noodles (about 1/2 of a 16 oz. pkg.)

Sauté onion and mushrooms in olive oil, in nonstick skillet until onions are translucent, approximately 5-7 minutes.  Add ground beef; stirring to break up meat until meat is cooked through, about 8 minutes.

Add soup, milk, salt, pepper, paprika and butter; heat through and stir occasionally, for about 5 minutes.

Add cooked noodles and stir gently to combine.

This serves 6-8 big helpings!

Serve with warm rolls and a salad; it's a great meal.


Let us then approach God's throne of grace with confidence, so that we may receive mercy and find grace to help us in our time of need.   -Hebrews 4:16




Sunday, November 29, 2015

Caramel Apple Sheet Cake

Caramel Frosting in every bite! 



Since I had some apples left over from making apple pie, I thought I'd use them in a cake.  I started looking online and found a photo of Caramel Apple Sheet Cake from "Chef in Training" and I knew I'd found my next dessert!  It looked too good not to try!

The only thing I added was a drizzle of the caramel sauce lightly over the top, and, for those who like their caramel with a bit of salt, I sprinkled a small pinch of Kosher salt on their piece.  

It turned out just like the picture on the website, and it tasted just as good as promised! 

This actually did melt in my mouth!  Thanks, Nikki!

Ingredients:
2 cups flour plus 2 Tablespoons flour
2 cups sugar
1 teaspoon cinnamon
½ cup butter
1 cup water
½ cup shortening
½ cup buttermilk
½ teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 cups peeled and chopped green apples
 
Frosting:
1/2 cup butter, melted
6 Tbsp. milk
3 1/2 cups confectioners' sugar
1/2 tsp. vanilla
1/8 cup caramel sauce (I use caramel ice cream topping)

In a large mixing bowl, measure flour, sugar and cinnamon and stir to combine. Set aside.
 
In medium sauce pan combine butter, water, and shorting. Bring to a boil. After mixture reaches a boil add it to the flour mixture and stir to combine. Add buttermilk, then baking soda, then eggs, then vanilla in that order, mixing in between each addition. Stir in apples.
 
Pour into a 15x13 inch greased jelly roll pan.

Bake at 400 degrees F for 20 minutes. Let cool for about 10-15 minutes.

While cake is cooling, make frosting by combining butter, and milk in a medium mixing bowl. Microwave until butter is melted. Add powdered sugar, vanilla, and caramel sauce and stir until smooth. Pour frosting evenly over cooled cake.


"Do everything without complaining or arguing, so that you may become blameless and pure, children of God without fault in a crooked and depraved generation, in which you shine like stars in the universe." - Philippians 2:14-15

Saturday, November 21, 2015

Homemade Turkey Stock Recipe

A great way to finish Thanksgiving!
 
Photo from Taste of Home
 
Here's a great recipe from "Taste of Home" for a delicious turkey broth that you can add to soup.   So, don't throw away that leftover turkey carcass...make this stock and keep it in the freezer until you're ready to use any time.
 
If you have any turkey leftover, just cut it into bite-size pieces, and use as much of the stock as you wish to make a quick Turkey Soup.  Add a bag of frozen mixed vegetables and pour over noodles or rice.  Voila!  You'll be glad to have this on a chilly winter's night. 
 
TOTAL TIME: Prep: 10 min. Cook: 1 hour 50 min. YIELD:14 servings 
           

Ingredients:

1 leftover turkey carcass (from a 12- to 14-pound turkey)
4 quarts water
2 medium carrots, sliced
2 celery ribs, sliced
1 medium onion, sliced
3 fresh thyme sprigs
2 teaspoons minced fresh basil
1 sprig fresh parsley
1 bay leaf
1 garlic clove, minced 
                           

Directions:

Place all ingredients in a stockpot. Bring to a boil. Reduce heat; cover and simmer 1-1/2 hours.
 
Discard turkey carcass. Cool broth 1 hour. Strain through a cheesecloth-lined colander; discard vegetables and herbs.
 
If using immediately, skim fat from broth; or refrigerate 8 hours or overnight, then remove fat from surface.
 
Broth can be frozen up to 2-3 months.                                        
 
Yield: 3-1/2 quarts.
 
 
"But You, O Lord , are a shield about me, My glory, and the One who lifts my head."   - Psalms 3:3

Saturday, November 14, 2015

Quick and Easy Hamburger Goulash

Quick, easy and delicious!


 
Hearty and delicious, this recipe is made with elbow macaroni, ground beef, onion, canned tomatoes, and seasonings.

This great tasting meal will be ready in under 30 minutes and can easily accommodate other ingredients to suit your family's tastes.

Ingredients:

1 pound elbow macaroni
2 pounds ground beef

1 medium onion, diced
3 cloves garlic, chopped
1 large can crushed tomatoes OR 15 oz. can tomato sauce

1/2 tsp. dried basil
1/2 teaspoon salt (to taste)
1/2 teaspoon seasoned salt
1/4 teaspoon black pepper


Cook macaroni as directed on package; drain. 

While macaroni is cooking, brown ground beef in large skillet.  Add onion, garlic, salt, seasoned salt, and pepper. 

Pour cooked macaroni into the pan with the cooked ground beef mixture;  heat through and serve.



"I will sing to The Lord all my life; I will sing praise to my God as long as I live." -Psalm 104:33

Wednesday, November 11, 2015

Pumpkin Spice Pancakes

 All the flavors of Fall!

Last night's "Breakfast for Dinner!"
 
Do you ever have "breakfast for dinner"?  Well, last night was one of those nights, and since I had some leftover pumpkin puree in the fridge, I thought it would be a good night to make some pancakes.  It turned out to be a great idea!  These Pumpkin Spice Pancakes were such a hit with the family!

Since it was a late dinner, I didn't think to make the Maple Butter Syrup, but I've had it before and it's the "icing on the cake".  Uh...PAN-cake, that is!

This recipe feeds a crowd and will be a perfect breakfast for your holiday company.  It'll make your family feel pretty special too!
 

Maple Butter Syrup with Pecans
 
1 cup Maple syrup
1 Tbsp. butter
1/4 cup chopped pecans (optional)
 
In 1-quart saucepan, heat syrup and butter until butter is melted, stirring constantly. Remove from heat; stir in pecans (if desired).
 
Pumpkin Pancakes
 
2 cups flour
2 Tbsp. sugar
2 tsp. baking powder
1 tsp. baking soda
1 tsp cinnamon
1/2 tsp. nutmeg
Dash of ginger
Dash of cloves
1/2 tsp. salt
1 3/4 cup milk
1 cup canned pumpkin puree (not pie filling)
2 eggs
2 Tbsp. vegetable oil
 
Heat griddle or skillet over medium heat or to 375'F.  Grease with shortening or vegetable oil, if necessary.
 
In a large bowl, mix flour, sugar, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves and salt; stir to blend.  (You can substitute 1-2 tsp. pumpkin pie spice for the cinnamon, nutmeg, ginger and cloves.)
 
Place milk, pumpkin puree, eggs and oil in a separate bowl and whisk together well.  Pour into the flour mixture and stir until moistened.
 
For each pancake, pour slightly less than 1/4 cup batter onto hot (but not too hot) griddle.  (You want the inside to cook without burning the outside.)
 
Cook until edges are dry. Turn; cook other sides until golden brown.
 
Serve with warm Maple Butter Syrup, and add chopped pecans (or not).  Either way it's extremely delicious!  :)


"Thanks be to God, who always leads us in triumphal procession in Christ and through us spreads everywhere the fragrance of the knowledge of him." - 2 Corinthians 2:14
 

Thursday, October 22, 2015

Homemade Pan Release - Cake Pan Goo

Never buy cooking spray again!
 
I'm not even kidding, this stuff is awesome!  You'll never have cakes stick again! 
 
This homemade "Cake Pan Goo" works better, is cheaper and won't harm your pans. Did you know that brown stuff from the cooking sprays is actually the propellant that they use. A dark pan gets hotter, faster and can dramatically alter the results of your baking to the point of causing burnt bottoms and undercooked middles. 
 
If you bake and cook a lot, then you're going to love having this as part of your necessary staples...and it does work better than cooking sprays, without chemical fumes or effects!
 
Ingredients:

1 Cup Vegetable Oil
1 Cup Crisco
1Cup All Purpose Flour
 
Mix all ingredients in medium bowl and whisk well by hand.  Mixture will be smooth and creamy. Store in an airtight container, refrigerate in hot weather, but refrigeration is NOT required.
 
It does tend to separate slightly upon sitting in your cupboard or refrigerator, so mix before using, then brush pans using a pastry brush or a clean paper towel.
 
When ready to use:
 
With pastry brush or paper towel, coat cake pans with Cake Pan Goo before pouring batter into pan.
 
Let cake cool a few minutes then, watch it flip out of pan perfectly every time.
 
 
"I have chosen the way of truth; I have set my heart on your laws." - Psalm 119:30
 

Sunday, October 18, 2015

Timeless Beef and Noodles with Gravy

Classic and timeless...always delicious!


The other day my granddaughter bought some eye round, already sliced about 1/2" thick, but didn't quite know what to do with it.  So, I went searching some old recipes and came across one for Beef Stroganoff...now that's going back a few years!

I didn't have all the ingredients, so I started using what was already in the pantry (that's always fun) and this is what turned out for dinner last night. 

I listed the ingredients and about how much I used, but don't let that hold you back from experimenting with your own favorite herbs and spices.  I didn't add any mushrooms (not my little pregnant girl's favorite and must please the mama-to-be).  I also didn't have sour cream, no problem.  Believe me, they didn't miss either one! 

This would make a great Sunday dinner, and once you've made it to your own taste, a great company meal too! 


Ingredients:

1 1/2 lbs. sirloin tips (chuck roast or round steak, trim fat and cut into pieces)
1 Tbsp. olive oil
2 Tbsp. butter
1 tsp. meat tenderizer
1 Tbsp. Worcestershire sauce
1 small onion, chopped
2-3 cloves garlic, finely diced
1/4 to 1/2 tsp. oregano or marjoram (I used oregano)
4 cups beef broth
1 cup red wine
16 oz. package egg noodles (cooked and drained)

In a large skillet, brown meat in olive oil and butter on low heat; season with meat tenderizer.  Let cook for about an hour, stirring occasionally; do not letting juices dry up.

Add Worcestershire sauce, onion, garlic, oregano; stir together.  Pour in beef broth and red wine. Continue cooking until meat is fork tender (about an hour).  You may want to add a little salt and pepper at this point.  Remove meat from pan with a slotted spoon, into a separate plate, set aside.

Place 3 Tbsp. flour in a jar, add about 1 cup water, cover and shake or stir until smooth and the consistency of heavy cream (you may have to add a little water at a time.)

Slowly add the flour/water mixture to juice in pan; whisk as you do this (whisking will give you a gravy with no lumps).   Add enough to make the gravy thicken, but not too thick.  If this happens, just add a little water or beef broth to thin.  Now, add meat back into gravy and let simmer for a few minutes.

Pour over noodles in a large serving dish.

Sit back and enjoy watching your family devour it!  ;)



"In your anger do not sin": Do not let the sun go down while you are still angry, and do not give the devil a foothold."   - Ephesians 4:26-27


Saturday, October 17, 2015

Cinnamon Roll Cake

Calling all "Cinnamon Lovers!"
 
 
Okay, so who doesn't love waking up to warm cinnamon rolls and a cup of great tasting coffee?  You do love it?  Me too!  Well, this will give you the great taste of a cinnamon roll without the fuss of rolling dough, filling them, them cutting them into circles...ya-da, ya-da.  You know what I mean, right?
 
Browsing through the website "Chef in Training", I came across this recipe for Cinnamon Roll Cake.  Immediately, my mouth started to water!  It's an easy cake to throw together and you'll get to enjoy it for breakfast, lunch or a snack. 
 
Just sit back, watch the leaves turn color and enjoy this with your favorite hot beverage.  You're going to love it!
 
 
INGREDIENTS:
 
CAKE:
3 cups flour
¼ tsp. salt
1 cup sugar
4 tsp. baking powder
1½ cups milk
2 eggs
2 tsp. vanilla
½ cup butter, melted
 
TOPPING:
1 cup butter, softened
1 cup brown sugar
2 Tbsp. flour
1 Tbsp. cinnamon
 
GLAZE:
2 cups powdered sugar
5 Tbsp. milk
1 tsp. vanilla
 
Instructions:
 
Cake:
Preheat oven to 350'F.  Spray a 9×13 glass baking pan with cooking spray. Set aside.
 
In an electric or stand mixer add the flour, salt, sugar, baking powder, milk, eggs, and vanilla. Once combined well , slowly stir in the melted butter.
 
Pour into the prepared 9×13 baking pan.
 
For topping:
In a large bowl, cream butter, brown sugar, flour and cinnamon together until well combined and creamy. Drop evenly over the batter by the tablespoonfuls and use a knife to marble/swirl through the cake.
 
Bake at 350' for 35-40 minutes or when a toothpick inserted near the center comes out nearly clean.
 
For Glaze:
In a medium bowl, mix the powdered sugar, milk and vanilla together with a whisk. Drizzle evenly over the warm cake. Serve warm or at room temperature.
 
 
"Keep your lives free from the love of money and be content with what you have, because God has said, "Never will I leave you; never will I forsake you."     -Hebrews 13:5

Friday, October 2, 2015

Soft Sugar Cookie Bars

These sugar cookie bars will melt in your mouth!



We're all big fans of sugar cookies in our house, and when I came across this recipe for soft sugar cookie bars, I knew I had to try them. 

Since my granddaughter and her hubby were taking a trip back to Jersey to see the family, I figured this was as good a time as any.  I love sending them goody packages, made with love from their grandma!   Anyway, I saved out a few for pictures, but forgot to tell my husband they weren't for consumption yet.  Big mistake!  So, now I have no pictures of my own sugar cookie bars.  That's okay, though, I'm really glad he likes them too.

I found a picture of them from Betty Crocker so you all can see how yummy they look.  I frosted mine with a tint of orange in the frosting and sprinkled them immediately with chocolate sprinkles.  If you wait, they'll just bounce all over the top of the frosting and escape to places unknown. 

Ingredients:

1 cup unsalted butter, room temperature
2 cups granulated sugar
4 large eggs
1 1/2 tsp vanilla extract

1/2 tsp. almond extract
4 3/4  cups all-purpose flour
1 tsp salt
1 tsp baking soda


Preheat oven to 375'F. 

In a large bowl with an electric mixer, cream butter and sugar until fluffy. Add eggs, one at a time, mixing after each egg. Mix in vanilla.

In a separate bowl whisk together flour, salt and baking soda. Add to wet mixture and mix just until combined. Spread on a greased, rimmed baking sheet (use a 13x18x1″ pan/cookie sheet).  The dough will be just like cookie dough- heavy and sticky- so it’s best to spray your hands with a little nonstick spray and use them to help mold the dough into the pan.

 Bake at 375 degrees for 18-20 minutes until light golden brown or until a toothpick inserted in the middle comes out clean.  Cool completely before frosting.

Frosting:

1/2 cup (1 stick) margarine or butter, softened
1/2 cup shortening
pinch of salt
5 Tablespoons milk
2 tsp vanilla
4 cups powdered sugar (more or less depending on how thick/runny you like it)

Food coloring, if desired

Combine butter and shortening until smooth and creamy. Add vanilla and salt. Add powdered sugar in 1-2 cup increments until combined, then add milk & mix until smooth and spreading consistency. Spread over cooled cookie.

Immediately, top with sprinkles if you want!  Do it while before the frosting hardens!


"By whom also we have access by faith into this grace wherein we stand, and rejoice in hope of the glory of God." Romans 5:2

Thursday, October 1, 2015

Crockpot Creamy Ranch Chicken

Another great crock pot recipe!


I love using my slow cooker (crock pot)...whatever your favorite name or it, its great!  Just throw in the ingredients and walk away.  Whoever invented it must have been a genius! 
 
There are some things I always do, though.  One is to always, always, brown your meat first.  It seals in the juices and adds color to the dish.  That's what I did for his recipe, too.
You'll see it says to just put the chicken breasts in the crock pot, but please don't.  It really does make a difference in flavor, color and texture of the meat.


Ingredients:

4 boneless, skinless chicken breasts (I browned mine first after sprinkling with paprika)
4 Tbsp. butter, melted and divided
1 (10 3/4 oz.) can cream of chicken soup
8 oz. cream cheese, cubed OR 1 cup sour cream
1/2 cup chicken broth
1 (1 oz.) pkg. dry Hidden Valley Ranch dressing mix
1/4 tsp. minced garlic
dash paprika
1/4 tsp. dried parsley flakes
1/8 tsp. dried oregano (optional)

Wash and dry chicken breasts and place them evenly in crock pot.  Sprinkle with paprika.

Sprinkle 1/2 the package of Hidden Valley Ranch salad dressing mix over chicken.

Drizzle chicken breasts with 2 tablespoons melted butter.

Cover and cook on low for 3-4 hours.

In a pan, melt remaining 2 tablespoons butter in a medium saucepan along with minced garlic and saute slightly.  Add the rest of the Ranch dressing, the cream of chicken soup, 8 oz. of cream cheese cubes OR sour cream, 1/2 cup chicken broth, dried parsley flakes, and dried oregano (if desired).  Stir on medium heat until smooth.

Pour mixture over the chicken in crock pot, cover again and continue to cook on low for 1 1/2 hours to 2 hours. 

Serve over buttered egg noodles, bow tie pasta or rice.


"We have this hope as an anchor for the soul, firm and secure."  -Hebrews 6:19

Wednesday, September 16, 2015

Cream Wafers

Betcha can't eat just one!


I'm planning a baby shower for my granddaughter, Andrea, and started looking through some of my favorite old recipes from the big red Betty Crocker Cookbook.   That's when I came across one of the most delicate, tender cookies you'll ever eat.  Perfect to help celebrate the new life joining our family.  Oh, by the way, it's a GIRL!  

These really are wonderful for a special occasion like a shower, tea with friends or even just a light dessert - they're tender, buttery cookies, put together with a creamy, pastel-colored filling.  Pretty little "sandwiches" that will melt in you mouth!

Ingredients:

Wafer:
1 cup soft butter
1/3 cup heavy cream or whipping cream
2 cups flour
Granulated sugar
Creamy Filling (below)

Mix thoroughly butter, cream and flour.  Cover and chill.

Heat oven to 375'F. 

Roll about 1/3 of dough at a time 1/8" thick on floured cloth-covered board (keep remaining dough refrigerated until ready to roll).  Cut in 1 1/2" circles (or any shape small cookie cutter).

Transfer rounds with spatula to piece of waxed paper that is heavily covered with granulated sugar; turn each round so that both sides are coated with sugar.  Place on ungreased baking sheet.  Prick rounds with a fork about 4 times.
From my old B.C. recipe cards

Bake 7-9 minutes or just until set but NOT BROWN; cool. 

Put cookies together in pairs with Creamy Filling.

Makes about 5 dozen small cookies.  


Creamy Filling:

1/4 cup soft butter
3/4 cup confectioners' sugar
1 tsp. vanilla

Cream all ingredients until smooth and fluffy.  Tint with a few drops of food color (to fit your occasion).  Add few drops water if necessary for proper spreading consistency.







Jesus said to him, “If you can believe, all things are possible to him who believes.” (Mark 9:23 NKJV)





Wednesday, September 9, 2015

Cheesy Chicken and Rice Casserole

This is so yummy!


Here's a great recipe to use up any leftover chicken or rice.  If you're starting from scratch, you can prep the day before and then just put everything together and bake!   It's a win-win either way.

My family loved this dish tonight and had seconds.  Casseroles are so versatile...you can trade out the peas for your favorite veggie or combine the cheddar with other cheeses of your choice.   Remember to cook for your family's tastes...never be afraid to experiment.  Just enjoy!


Ingredients:

2 cups cooked rice
2 cups cooked boneless chicken breasts, cut into small chunks (I boiled 2 boneless breasts)
2 Tbsp. olive oil
1/2 onion, diced
2-3 cloves garlic, chopped
1/2 carrot, diced
1 cup frozen peas
3/4 tsp. salt
1/8 tsp. black pepper
1/8 tsp. cayenne pepper
1 cup extra sharp cheddar cheese, shredded (for topping)

Pour olive oil into a pan and sauté the onion, garlic, carrot until tender; add frozen peas, salt and peppers and let simmer a few minutes more.  Set aside. 


Sauce:

2 Tbsp. butter
2 Tbsp. flour
1 1/2 cup chicken broth
1/4 tsp. salt
1/8 tsp. black pepper
1 1/2 cup extra sharp cheddar cheese, shredded

Preheat oven to 350'F.

Melt butter in a medium saucepan over low heat.  Add flour and stir until smooth, this only takes a couple of minutes.  Slowly pour in chicken stock, use a whisk to keep stirring until sauce thickens and has no lumps. 
Add salt and black pepper; stir.  Add the cheddar cheese and continue to stir on low, until all the cheese is melted and the sauce is smooth and creamy.

Add the cooked rice, cooked chicken, seasonings, sautéed vegetables; mix together well. 

Pour into a greased 2 qt. casserole dish.  

Spread remaining 1 cup cheddar cheese over the top and sprinkle with paprika (if desired). 

Bake for 30 minutes uncovered or until the cheese on top melts.


How wide and long and high and deep is the love of Christ.   -Ephesians 3:18



Saturday, September 5, 2015

Two-layer Pumpkin Pie

Photo from Pinterest
A Perfect Holiday Pumpkin Pie!




I just found an old recipe I haven't seen in awhile!  This two-layer pumpkin pie is just delicious and perfect for the fall holidays.  Yes, I'm already thinking about my favorite foods for my favorite time of year.  I just can't help myself.
 
I don't know how I lost this recipe, but it's going back on the menu for Thanksgiving...it's that good!!!  In fact, I may not even wait until then, I'm just going to have to make it NOW!
 
Ingredients:

2 (8 oz.) packages cream cheese, softened
3/4 cup white sugar
1 tsp. vanilla
2 eggs
1 (9 inch) graham cracker, shortbread or regular pie crust
1 cup pumpkin puree (not pie filling)
1/2 tsp. ground cinnamon
1/8 tsp. cloves
1/8 tsp. ground nutmeg

Preheat oven to 325'F.

In a large bowl, combine cream cheese, sugar and vanilla.  Beat until smooth.  Blend in eggs, one at a time. 

Remove 1 1/2 cup of batter and spread evenly onto the bottom of crust; chill in freezer for a few minutes, while you make the pumpkin layer. 

Add pumpkin puree, cinnamon, cloves and nutmeg to the remaining batter and stir gently until well blended.  Carefully spread over the batter in the crust.

Bake in preheated oven for 35-40 minutes or until center is almost set; it will spring back when touched.

Allow to cool, then refrigerate for 3 hours or overnight.

Top with whipped cream and a sprinkle of nutmeg, if desired.


"Now to him who is able to do immeasurably more than all we ask or imagine, according to his power that is at work within us, to him be glory in the church and in Christ Jesus throughout all generations, for ever and ever! Amen." - Ephesians 3:20-21





Sunday, August 30, 2015

Crusty Italian Bread

You won't want store-bought after this!
I rolled out my dough for this batch and made a traditional looking Italian bread.
There is nothing like homemade bread...and Italian bread is the most versatile.  It's great for toast, sandwiches, hoagies, pizza, drizzle olive oil on it or just eat it with some butter.  Totally yummy!

I can't even tell you how good your house will smell when it's baking, too.  My granddaughter came home from work today, and opened the front door to this heavenly aroma.  She literally squealed with excitement, did her happy dance, and exclaimed "Fresh bread!!!"  She makes me laugh!

Sometimes, I make this bread in pans to use for sandwiches.  It shapes up perfectly and makes the best sandwiches!   Seriously, try baking your own bread...you won't regret it!  


Ingredients:

4 1/2 tsp. active dry yeast (or 2 packages)
2 cups warm water (105 to 115 degrees)
1 Tbsp. brown sugar
1 Tbsp. salt
1/4 cup olive oil or vegetable oil
5-6 cups flour

Dissolve yeast in a bowl with warm water; add sugar and stir well.  Let stand for a few minutes until it starts to bubble and foam a bit; then add oil.  Mix well.

Stir in 3 cups of flour, sugar and salt; beat until smooth.  (I just used a wooden spoon, it's pretty sticky at this point.)

Now add remaining flour, 1 cup at a time (I used 5 cups total).

At this point, I used my Kitchen Aid mixer with the hook.  This kneaded the dough for me for about 5-8 minutes.  You can do this by hand, on a floured board or counter top.  Knead until smooth and elastic, up to 10 minutes by hand.

Place in a greased bowl; brush top with salad oil.  Cover; let rise in warm place until doubled, about 45 minutes.  (I make a warm place for it by using a heating pad underneath, on low, and covering it with a clean towel.)  
Ready to rise.

And rise, it did!  
Punch down dough and divide it in two and form two loaves by rolling each half into a rectangle, 18x9".  Roll up tightly, beginning at short side, then press each end to seal and fold ends under loaf.

Place seam side down onto a prepared sheet pan.  Brush loaves lightly with oil and let rise again until doubled, about 1 hour. 
I used the pans today...wanted to make sandwich bread.
Brush the risen loaves with an egg mixture of 1 egg and 1 Tbsp. water and sprinkle generously with sesame seeds, if desired. (I left this step out this time and liked it better.)

Fresh out of the oven.

These sliced up great, and my husband loved his sandwich on homemade bread!
Bake in preheated 400'F. oven, on lower rack (not the lowest), for about 25-30 minutes or until loaves are golden brown and sound hollow when tapped.
(Check them at 20 minutes, that's all mine took, but every oven is different.)


Then Jesus declared, “I am the bread of life. Whoever comes to me will never go hungry, and whoever believes in me will never be thirsty.  -John 6:35


Saturday, August 29, 2015

Glazed Lemon Blueberry Tea Bread


"Restore unto me the joy of thy salvation; and uphold me with thy free spirit." -Psalms 51:12