Poppy Seed Braid Loaf

 

 

poppy seed braid bread

Combine:

1 T yeast

1 c warm water

1t sugar

Let these set until the yeast is proofed (bubbly).

Stir in:

1 egg, beaten

1/4c oil

1t salt

Add:

4-5 c flour

Stir in 3 cup of the flour beat well.  Add in as much of the remaining flour as you can with the spoon. Then knead in remaining flour. Knead for about 8-10 minutes or until smooth and elastic.

Place in a greased bowl, cover and let rise until doubled (about 1 1/2 hours).

Line baking sheet with parchment paper.

Punch down dough and gently knead for 2 minutes.  Split into 3 pieces and make into 15” ropes.  Braid.  Let rise 30 minutes.  Brush loaf with milk and sprinkle with poppy seeds.

Bake at 425 for 25 minutes or until golden brown.

(recipe taken from The Secrets of Jesuit Breadmaking)

Stuffed Green Peppers

If your like me, this time of year makes you want to cook! I love that about autumn. The cool temperatures that make your cheeks pink, the gray skies that make you light candles, the fact that your spending a bit more time indoors than out.  All these things make me want to whip up big batches of bread, baked goods, and my favorite winter time meals.

Pure Comfort!

One of my favorite fall recipes is:

 

Stuffed Green Peppers

stuffed green peppers-w

 

4-5 large green peppers

1 lb of ground sausage, ground venison or ground beef (I use a combination of sausage and venison)

1/2 c  onion, chopped

1 15oz can diced tomatoes

1/2 c  long grain rice

1/2c  water (or enough to make 1 c liquid when combined with tomato juice)

1/2 t  salt

1/4 t  pepper

1 T  Worcestershire sauce

3/4 t  dried basil, crushed

3/4 c  shredded Cheddar or Monterey Jack

 

Halve peppers lengthwise, remove stems and seeds.  Immerse peppers into boiling water for 3 minutes.  Remove, sprinkle insides with salt. Invert on paper towels to drain well.

In skillet cook meat and onion to brown. Remove any fat.  Stir in undrained tomatoes, uncooked rice, Worcestershire, basil, water, salt and pepper.  Bring to boil; reducing heat. Cover and simmer for 15-18 min. or till rice is tender. Stir in 1/2c of the cheese.  Fill peppers with meat mixture. Place in greased 9×13 pan with any remaining meat mixture.

Bake 375 for about 15 minutes or till heated through.  Sprinkle with remaining 1/4c cheese. Place back in oven till cheese is melted.

Serves 6

(altered from recipe in Better Homes in Gardens New Cook Book)

Cranberry Upside Down Muffins

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Cranberry Sauce:

1 1/2 cup fresh or frozen cranberries

3/4 cup sugar

1 Tablespoon orange juice or water

1Tablespoon orange zest

Muffins:

2 cups flour

1/3 cup sugar

2 teaspoons baking powder

1/2 teaspoon salt

1 cup milk

1 egg, slightly beaten

1 teaspoon vanilla

4 Tablespoons unsalted butter, melted and cooled

Sauce Directions:

Place all sauce ingredients in saucepan.  Cook over med. heat.  Stirring frequently, until sugar dissolves and cranberries start to pop open about 10 minutes.  Remove from heat and set aside to cool slightly

Muffin Directions:

Combine flour, sugar, baking powder, and salt.  In separate bowl, combine milk, egg, vanilla and melted butter.  Add wet ingredients to dry ingredients. Stir just until combined (do not over mix).

Place Cranberry sauce in 12 WELL greased muffin cups.  Place muffin batter over the top.

Bake in 400*F  oven for 15-20 minutes or until lightly browned.  Place on wire rack to cool for about 2 minutes then invert onto a platter.

SCRUMPTIOUS!

****I learned from experience that it is wise to have a pan of some sort under the muffin tin while it is baking.  The cranberry sauce tends to bubble and drip a bit.

Simple Scones

The scone is a small British quick bread (or cake if recipe includes sugar) of Scottish origin. Scones are especially popular in the United Kingdom, Australia, New Zealand, Ireland and Canada, but are eaten in many other countries. They are usually made of wheat, barley or oatmeal, with baking powder as a leavening agent. The scone is a basic component of the cream tea or Devonshire tea.

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Simple Scones

2 cups of flour  (use whatever comb. you desire. I used 1/2 c wheat and 1  1/2 c of white)

1/3 cup sugar

1 teaspoon baking powder

1/4 teaspoon baking soda

1/2 teaspoon salt

8 Tablespoons cold butter, chopped

1/2 cup mini chocolate chips

1/2 cup sour cream

1 large egg

1 teaspoon vanilla (optional)

1 teaspoon additional sugar

Mix first 5 ingredients together in a medium sized bowl.  Add chopped butter and blend with pastry blender until it is the texture of coarse meal. Add in chocolate chips.

In a small bowl combine egg, vanilla, and sour cream.

Add to flour mixture and mix together until large clumps of dough form.

Then using your hands work the dough until a ball forms.

Place dough on a floured surface and pat unto a 8 inch circle.  Cut into 8 wedges.  Place on parchment paper lined cookie sheet.  Sprinkle with 1 teaspoon of sugar.

Bake at 400*F for 15-17 minutes or until golden brown.  Serve warm or at room temperature.

 

This is a wonderful basic scone recipe and there are many variations to it…

Dried cranberries and 1 teaspoon orange or lemon zest

Dried cherries and white chocolate chips

Blueberries and lemon zest

Hazelnuts and toffee chips

The options are endless.

Be Creative!

*recipe from allrecipes

Dutch Apple Pie

 

2009-10-27

 

2 cups flour

1 cup brown sugar

3/4 cup butter, melted

1/2 cup quick cooking oats

1 teaspoon cinnamon

Filling:

2/3 cup sugar

3 Tablespoons cornstarch

1 1/4 cups water

1 teaspoon vanilla

1 teaspoon cinnamon

1/8 teaspoon nutmeg

4 1/2 – 5 cups peeled sliced apples

Combine first 5 ingredients; set aside 1 1/2 cups for the topping.  Press remaining mixture into an ungreased 9″ pie plate.

For filling, combine sugar, water and cornstarch in a saucepan until smooth; bring to a boil. Continue to cook until thickend and clear.  Remove from heat; stir in apples, vanilla, cinnamon and nutmeg.  Pour into pie plate; top with reserved crumb mixture.

 

Bake 350 degrees for 45- 50 minutes or until crust is a golden brown and apples are soft.

*recipe taken from allrecipes with a few alterations made by me.

Just Peachy

 

Because I don’t have enough to do…

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I present to you Mr. Protuberance P. Peach! 

He has been the source of much giggling and taking of bets to see who would get the privilege of devouring him.  Alas, we will never know because this wise momma, who presides over the hooligans, cut him up and put him in a jar!

I just finished canning the last of the peaches this morning.  I am pleased to say that I was able to can 18 quarts of peaches, make 2 batches of peach jam, whip up a peach crisp and still have a few for fresh eating, all from one bushel of peaches! YEAH!

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We LOVE peach jam! It is absolutely scrumptious and super easy to make.

If you haven’t canned before don’t fret.  You don’t need anything special or expensive.  All you need to purchase are jars, canning lids, screw on bands, pectin and peaches. They great thing is that the jars and screw on bands are re-usable!

Peach Jam

8-12 peaches or enough to make up 4 cups of fruit.

1 box of powdered pectin

5 1/2 cups sugar

2 Tablespoons lemon juice

Wash jelly jars of pint jars in hot soapy water. Place them in a stock pot and cover them with water. Place on stove and bring to a boil. Once boiling turn heat down and keep them nice and hot.

Place a large pot, filled 3/4 of the way full with water, on the stove and bring to a boil.

While waiting for the water to boil wash your peaches and check for ripeness.  I usually do this by sniffing them (they should smell peachy) and by applying light pressure, if they are ripe they will give just a little.  You don’t want to use under ripe fruit that is as hard as a baseball.

Once water is boiling place peaches carefully into the water and cook for 1 minute.  Remove peaches and place them in a large bowl of cold water, set in your sink. Run cold water over them for at least a minute. 

Taking a knife cut around the peach.  The skin should come right off and if your peaches are a cling-free variety they should come of the pit easily.  Place peach slices into a blender.  Or if you desire a chunky jam mash your peaches with a potato masher and skip the blender.

Blend peach slices until smooth.  You will need 4 cups of the blended peaches so measure as you go.

Place peaches in a heavy, large pot (6-8 quarts).  Place on high heat and stir in the pectin. Bring to a full boil.

Place canning lids in hot water and keep warm.

Gradually stir in the sugar.  Continue stirring and bring to a rolling boil and boil for 2 minutes.

Remove pan from the heat skim off any foam (I personally skip this step).  Immediately fill your hot jars to about 1/4 from the top. Wipe around the rim to remove any jam. Place lid on top and screw down the band tightly.  Invert the jars on a towel.  Continue till all jars are filled and then set timer for 5 minutes.  After 5 minutes flip jars back to upright position. 

And that’s it! Now just listen for the glorious popping of sealing jars!

Let jars set undisturbed for 24 hours.

Simple and Scrumptious Apple Turnovers

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Fall is upon us and with the cooler temperatures- I feel like baking!  This is one of our favorite fall treats.  It is simple enough that I feel I can even make it during the week for a special addition to our dinners. 

Crust:  This is actually bisquit dough.  I find it quicker and easier than pie dough and it tastes just a good.

2 c flour                                                                                          

1Tablespoon baking powder

2 teaspoons sugar

1/2 teaspoon cream of tartar

1/4 teaspoon salt

1/2 c shortening, marg. or butter

2/3 c milk

Stir together flour, baking powder, sugar, cream of tartar, and salt.  Cut in shortening till mixture resembles coarse crumbs.  Make a well in the center; add milk all at once. Stir just till dough clings together.

On a lightly floured surface, knead dough gently 10 to 12 times.  Roll to 1/2 inch thickness.  Cut with a 3 inch bisquit cutter or cup.  Roll each bisquit into a 6-8 inch circle. Place about 1/4 cup of filling in the center. Fold in half seal edges. Cut vent slits on top of turnover.  Place on greased cookie sheet.  Bake 15-20 minutes in a 400 degree oven or until golden.

Filling

3 medium to large baking apples peeled, cored and chopped

4-6 teaspoons of sugar or more depending on tartness of apples (sorry not an exact measurement but I just eyeball it and taste it)

1/2-1 teaspoon of cinnamon (depending on how much you like cinnamon!)

pinch of nutmeg

Mix up these four ingredients in a bowl. Set aside until ready to fill the turnovers.

After the turnovers are done baking and have cooled slightly, I drizzle them with a thin cinnamon/vanilla frosting (I make it thin enough to drizzle but thicker than an icing so it doesn’t just slide off the turnover).  Serve warm with a dallop of vanilla ice cream and a steaming cup of coffee.  MMMM!

Okay if you are really strapped for time I can give you an even simpler version!

Use refrigerated (store bought) bisquits (7-1/2 oz) roll them out as above.  For the filling use 1 apple, peeled, cored and chopped, 1/2 cup applesauce, 1/4 teaspoon of cinnamon, pinch of nutmeg.  Place a heaping Tablespoon on each circle and seal.  Instead of frosting brush tops of turnovers with butter, then sprinkle with a cinnamon/sugar mix.  Bake 400 degree oven 8-10 minutes or until golden.