I have posted a few different types of bread before, here is the Braided Bread recipe, and just last week I did Sprouted Whole Wheat Bread. My friend, Anita, over at Craftastico on Facebook, baked this super simple and quick loaf of bread taught to her by her friend Julie Bangart Newell. I told her how great it looked and she told me that I should make it and write about it on my blog! So, I did and it is just as good as she said. Since I was using our leftover ham bone from Christmas to make Navy Beans and Ham today, I felt like this bread would be the perfect accompaniment for it.
This recipe gave me an excellent reason to use my new Kitchen Aid! I have the tilt-head variety like this one. My daughter has the kind where the bowl lifts. Either one is terrific, it is a matter of personal preference. I also have a Bosch for mixing large quantities of bread, but when the recipe is only for a couple of loaves, the Kitchen Aid is just the ticket!
Here is Julie's simple recipe and a few picture tips. Push the button for the printable recipe and click the pictures for tips:
As you can see, my cookie sheets are becoming very well seasoned. I am thinking of replacing them. These Circulon ones have very good reviews on Amazon. Has anyone had any experience with them? In the meantime, I will still enjoy the fruits of my labors off of my old pans. I hope you try this recipe, it is great bread in about an hour.
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Now that Christmas is over, I wanted to get away from the sweets that we have been eating to excess. Since I got a fabulous new KitchenAid this year for Christmas, I decided a nice loaf of whole wheat bread would be the first thing I would make with it.
I had a bag of King Arthur Sprouted Wheat Flour that I wanted to use. So, I went to their website and found a whole wheat recipe that I adapted to use with my KitchenAid.
Why use sprouted flour?
I did a little research and found out the wonders of baking with sprouted flour. The folks at Cultures for Health and One Green Planet tell us some good information. When grains are sprouted, they become living things that our bodies digest like vegetables rather than a starch. Vegetables are much easier to digest because the grain's starches are broken down into simple sugars in the sprouting process. Those simple sugars are used by our bodies as energy, rather than stored as fat. Sprouted flour also is better for management of weight and type 2 diabetes.
I also learned that when you bake with sprouted flour, you will probably need to add a little more liquid to your recipe. I found this out by myself as I mixed up my bread yesterday. My discovery was confirmed on Cultures for Health. Their suggestion is 3 T. more liquid for less than 4 cups of flour, and 1/4 cup for 4-5 cups of flour.
Click the button for my version of this recipe.
There were only 2 problems with my loaf:
My friend Rhonda has been sprouting her own wheat for flour for a long time. I may have to take some lessons!
This is the last pie in our Thanksgiving Pie Series. This pie is a little different from the rest, which were dessert pies, (plus a printable). At our house, we try very hard not to waste food. So, we eat leftovers. Sometimes we even love leftovers! This pie is a great way to use up your Thanksgiving leftover turkey and ham (we usually have both at our large gatherings).
As I was planning what we would do for this series, Madalynn suggested that we do a meat pie. I thought it was a great idea and I started thinking about a good recipe that would use up the combination of poultry and ham. The first thing that came to my mind was Chicken Cordon Bleu. The blending of the chicken and ham with Swiss cheese sounded like something I could turn into a pie! To try it out, I used chicken because of course I hadn't cooked the turkey yet. But, I often use chicken and turkey interchangeably with small variation in flavor. This pie turned out so good, I can hardly wait to make it again with turkey after Thanksgiving!
When Glen and I were married 37 years ago, we received a Better Homes and Garden Cookbook as a gift. I have used it extensively throughout our married life. It has been republished many times over the years with changes and updates, but I still use my original edition. One of the recipes in it used rice as the crust of a meat pie. I thought that was a great idea for a change of pace from all of the pies that are already being eaten for the holidays. Madalynn and I tried it for this pie and it turned out great!
Click the button to get the recipe for the rice pie shell.
Now it is time to make the filling. I used about 2 cups each of both chicken (or turkey) and ham. Then, I chopped up about 1/4 c. green onions and 1 bell pepper, (any color). I sauteed the peppers in a little olive oil with the meats, just to soften the peppers and to warm up and brown the meats, then removed to a bowl and reserved for later. In that same pan, melt about 1/4 c. of butter and mix in quickly about 5 T. flour. When mixed, pour in 2 c. of chicken broth and add salt and pepper. Cook and stir until thickened. This is basically a white sauce. Now, return the meats and peppers to the pan with the sauce. Also, throw in the green onions. Mix it all together then pour it into the pie shell. It will really fill it up, just pile it in! Finally, lay Swiss cheese slices over the entire thing to cover. Bake at 350 degrees for 40 min. Let stand for a few minutes before serving. It will serve 8. Click on the pictures below and the button to get more instruction and for the printable recipe.
Now, I wouldn't call this low-cal, but it is sure good! So, go eat your pie and do some online Christmas Shopping! Happy Thanksgiving from all of us at 3 Winks! See you on Friday!
It seems as though those decorative crusts are all the rage now, and I wanted to give it a try on my classic Apple Pie. It is kind of fun, I just used my oak leaf cookie cutter and my apple cookie cutter. I used red colored sugar on the apples.
Whenever I make apple pies, I always think of my brother-in-law Tom. He loved apple pie. When I brought them to family gatherings, he always tried to take it all for himself. I got so that I brought 2 pies, one for everyone else and one for Tom. Apple Pie was always my Christmas gift to him. Isn't it funny how those little things come back to you as a warm memory after you lose someone? I am so grateful that he was in our lives.
I always make my apple pie filling from scratch. The consensus in our extended family is that scratch is what tastes best. Scratch =Delicious, Canned=Not so good. I already shared how I make my pie filling on this post, but it is pared down a little because there is less room for the filling in that pie. I will now give you the recipe for filling a full Apple Pie! You will want to bake it tomorrow to be ready for Thanksgiving.
If you want to see the making of the top crust, here is a little gallery. Don't forget the crust recipe is here.
You can also see how I decorated a blackberry pie,here.
We will have one more pie post tomorrow, take a break for Thanksgiving, and then we have some amazing Christmas ideas and tutorials in store for you! I am so excited about some of them that I can hardly keep myself from publishing them all at once!
Tomorrow's post is a different spin on pie and one you will want to use after Thanksgiving! So, check back tomorrow. I will wish you a Happy Thanksgiving then! Don't forget to start your Black Friday Shopping Early and from the comfort of your chair and pajamas! Amazon Deals are already going on. Plus, there are stocking stuffers to be ordered on Oriental trading. Madalynn and I found some great buys on supplies at the Dollar Tree as well! You can click to them right here through my links. I really appreciate it. But, however you do your Christmas Shopping, Have Fun and enjoy the season. (But, don't go overboard!) |
Creators of Hot Cocoa Bombs! (copyrighted)
Author
Helen Reynolds: Mother of six children , grandmother to eleven! I love to cook, craft and create things and I especially love doing that with my family, So, when my lawyer daughter, Lindsey, my artist daughter, Madalynn, and I came up with the idea of Hot Cocoa Bombs, this blog was born. Then, one more daughter, with her technical and science skills, plus creativity has joined in to round us out! Read more about us here! Archives
June 2024
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