In large bowl, combine:
5 c. fresh ground wheat flour (you can also mix white/wheat as desired)
1 1/2 T. SAF instant yeast
1/2 T. salt (heaping)
1/2 T. dough enhancer (heaping)
In KitchenAid mixer, combine:
2 1/2 c. warm water
1/4 c. oil
1/2 c. honey
1/2 T. lemon juice
Add flour mixture, turn mixer with dough hook on low speed and allow ingredients to combine. Add 1-2 c. additional flour as needed, until dough pulls away from the side of the bowl and stays together. Allow mixer to knead dough for 10 minutes.
Oil hand and counter, divide dough into 2 loaves, knead, form, and place in greased baking pans. Let rise until doubled (about an hour). Bake at 350 for 30-35 minutes (200 degrees internal).
adapted from: Bethany's Master Bread Recipe
Saturday, January 29, 2011
Wednesday, January 26, 2011
Jennie's Winter Salad
Dressing:
1/2 c. sugar
1 T. poppy seeds
1/3 c. fresh lemon juice (bottled works fine too)
1 t. diced onion (okay to substitute with 1/2 t. onion powder)
1/2 t. salt
1 t. prepred dijon mustard
2/3 c. vegetable oil
Mix well and pour over salad just before serving (serve immediately):
1 head romaine lettuce
1 c. swiss cheese
1 c. cashews (or any kind of nut)
1/4 c. craisins
1 apple, cut into bite-size pieces
1 pear, cut into bite-size pieces
from: Jennie
1/2 c. sugar
1 T. poppy seeds
1/3 c. fresh lemon juice (bottled works fine too)
1 t. diced onion (okay to substitute with 1/2 t. onion powder)
1/2 t. salt
1 t. prepred dijon mustard
2/3 c. vegetable oil
Mix well and pour over salad just before serving (serve immediately):
1 head romaine lettuce
1 c. swiss cheese
1 c. cashews (or any kind of nut)
1/4 c. craisins
1 apple, cut into bite-size pieces
1 pear, cut into bite-size pieces
from: Jennie
Wednesday, January 12, 2011
Scotch-less Scotch-a-Roos
1 c. corn syrup
1 c. sugar
1 c. peanut butter (creamy)
6 c. rice krispies
2 c. milk chocolate chips
Bring sugar and corn syrup to a boil, add peanut butter. Stir into rice krispies. Press into a well-greased 9x13 pan. Melt the chips together, spread on rice krispie mixture. Cool/chill and serve.
Audrey's little note: this recipe originally calls for 1 c. chocolate chips and 1 c. butterscotch chips...but that's a little too sweet/rich for me, so I kicked the 'scotch' out!
1 c. sugar
1 c. peanut butter (creamy)
6 c. rice krispies
2 c. milk chocolate chips
Bring sugar and corn syrup to a boil, add peanut butter. Stir into rice krispies. Press into a well-greased 9x13 pan. Melt the chips together, spread on rice krispie mixture. Cool/chill and serve.
Audrey's little note: this recipe originally calls for 1 c. chocolate chips and 1 c. butterscotch chips...but that's a little too sweet/rich for me, so I kicked the 'scotch' out!
Monday, January 3, 2011
Coleslaw
1 14-oz bag coleslaw cabbage mix
1/2 c. mayo
3 T. canola oil
1/4 c. sugar
1 T. cider vinegar
1/4 t. salt
1/4 t. celery seed
1 t. onion powder
Mix dressing ingredients together, add to cabbage and stir it all together. Cover and let sit in fridge for 1-2 hours for flavors to combine.
Audrey's little note: this salad is *excellent* with pulled-pork sandwiches...though I've got this yummy recipe on the blog, I've since discovered the 'McCormick Slow-Cookers BBQ Pulled Pork' seasoning mix, and it is even better: to-die-for good!
1/2 c. mayo
3 T. canola oil
1/4 c. sugar
1 T. cider vinegar
1/4 t. salt
1/4 t. celery seed
1 t. onion powder
Mix dressing ingredients together, add to cabbage and stir it all together. Cover and let sit in fridge for 1-2 hours for flavors to combine.
Audrey's little note: this salad is *excellent* with pulled-pork sandwiches...though I've got this yummy recipe on the blog, I've since discovered the 'McCormick Slow-Cookers BBQ Pulled Pork' seasoning mix, and it is even better: to-die-for good!
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