JUST LIKE STORE BOUGHT BREAD...ONLY BETTER!

Soft, light and fluffy...no, I'm not talking about a cat! I'm talking HOMEMADE WHEAT BREAD THAT IS TO DIE FOR! I've always been a sucker for yummy homemade white bread, but we all know it's just not good for you. I've searched for years looking for a whole wheat recipe that brings home that store bought texture, even the pickiest of white bread eaters will love!

My search is finally over, thanks to a blogger that has been on the same quest. If you prefer to use a bread machine you can visit her blog: http://tammysrecipes.com/node/3143 to get instructions on how she does this in her machine. I use my Bosch-the greatest mixer on the planet! I've been making bread twice a week since I found this recipe! I just can't bare to buy a loaf from the store and spend $4.00 for zero nutrition.

Good luck, and happy bread making, I hope!

MY FAVORITE WHOLE WHEAT BREAD

Makes 2 loafs

1/4 cup packed brown sugar

a dash of ground ginger

1/4 tsp crushed vitamin c wafer (citric acid)

2 tsp salt (I use a little less)

1/4 cup oil

1/4 cup honey

4 tsp granulated lecithin (I found this at the health food store)

1/2 cup vital wheat gluten-Can be found in most grocery stores next to the flour, also at health food stores.

2 cups really warm water

4 tsp active dry yeast

2 Tb milk

6 cups **Whole Wheat Pastry Flour (White Wheat) Make sure you scoop into measuring cup and scrape off with a flat edged knife.

I sometimes replace one of the cups of flour with regular white flour to make it even lighter.

In a Bosch or Kitchen Aid attached with the dough hook, add above ingredients in order, to the milk. Pulse to combine. Turn to low and add flour one cup at a time. Add the last cup of flour slowly-you might not need to use the whole cup. You want the dough to not be sticking to the outer sides of the bowl at all-they should be clean looking. I never add more flour than the recipe calls for, unless dough is still sticking to the sides. If so, I add one tablespoon of flour at a time until it is no longer sticking. The dough should be slightly sticky. Turn the mixer to med. speed. Knead for 3 minutes. Turn off mixer and let rest for 20 minutes. Turn on mixer and knead for another 3 minutes.

Transfer dough into a greased large bowl. Turn dough once to cover with oil. Cover bowl with kitchen towel and place in a non-drafty area. Let rise for at least an hour. Punch down dough and divide into two. Shape into loafs and place in greased bread pans. Let rise 40 minutes or until doubled in size.

Preheat oven to 375 degrees. Bake for 30 - 40 minutes. Halfway through baking, I tent loafs with foil (shiny side down) to keep the tops from getting too dark.

**If you don't have a wheat grinder and White Wheat on hand-The brand King Arthur sells White Wheat Pastry flour at most grocery stores. I've never used regular Whole Wheat Flour (Red Wheat) in this recipe. I don't like the flavor. It's a little too nutty tasting for me. I know- picky picky!

Update:
I take back what I said- my wheat grinder broke (boo hoo) this week, and all I could find in my neck of the woods was regular ground Whole Wheat - so I proceeded to make the bread, replacing one of the cups of flour with white flour. The results were the same, AMAZING! I love this bread forever and ever and ever and...okay I'm done!

Easy and Elegant Asparagus

I love this vegetable! It makes any meal look fancy-smancy! It's been on sale lately, so we've been enjoying this veggie a few different ways-I'll post those recipes later.
If your asparagus is pencil thin, it can easily over-cook. Be sure to cut broiling time by a minute or two. Try not to buy spears that are really thick, they are too woody.

Fast Broiled Asparagus

Cooks Illustrated

Snap about 2 inches off the bottom of each spear.

On a rimmed cookie sheet. Toss 2 pounds asparagus with 1 Tablespoon olive oil. Sprinkle lightly with sea salt. Place on highest rack in oven. Broil for 3 to 5 minutes. Shake the pan once half way through cooking.

What the world needs now...is more CUPCAKES!

Insanely moist chocolate cake with chocolate chips, with chocolate frosting with toffee bits...could there be anything better? These babies were a major hit! I'd say these are a cure for all of your problems! I'm trying to eat dessert once a week, instead of daily. So maybe my taste buds were a little amped up-but really, my weekend was blissful thanks to these.

I've seen this recipe on a number of blog sites, so who knows who gets the credit. One way Sisters Cafe made this was in bundt form with dripping luscious frosting. I've been told it's also amazingly good.

Insanely Moist Chocolate Cupcakes

1 Devils food cake mix
1 small box (4oz) instant chocolate pudding
4 eggs
1 cup sour cream (not low-fat or fat-free)
1/2 cup warm water
1/2 cup oil
1 1/2 cups semi-sweet chocolate chips

Preheat oven to 350 degrees.
You will need 3 muffin pans. Line only 2 1/2 of the pans with paper cups. Give or take a few.

Place all ingredients except chocolate chips in mixer. Blend for 30 seconds scraping sides of bowl. Continue to mix on med. speed for 2 minutes. Stir in chocolate chips. Scoop 1/4 cup of batter into each cup. Bake for 18 - 20 minutes or until tops springs back when touched. Let cool.

*Recipe update: I recently made these with only 1/2 cup sour cream and they were just as moist and yummy!

My Favorite Chocolate Frosting

1 stick butter - softened
1/2 cup cocoa powder
1/3 cup half & half (you can use heavy whipping cream or whole milk)
1 1/2 tsp pure vanilla
4 to 5 cups powdered sugar
pinch of salt

In an electric mixer beat butter until creamy. Add cocoa until just combined. Add vanilla, salt and 1 cup powdered sugar. Mix until combined. On low, pour in a little of the milk alternating with powdered sugar 1 cup at a time. Mix until you get the consistency you like.

SOUP TO WARM THE COCKLES OF YOUR HEART!

A day like this. . .

Calls for some soup like this. . .



Chicken and Corn Chowder with Sweet Potatoes
found on My Kitchen Cafe - adapted from Cooks Country
serves 8

3 cups whole milk
1 cup yellow corn muffin mix (Jiffy Brand)
2 Tb butter
1 onion-chopped fine
3 garlic cloves-minced
1/2 tsp cumin
1/2 tsp dried oregano
2 quarts chicken broth
1 1/2 pounds skinless chicken breasts, cut into 1/2" cubes
2 sweet potatoes, peeled and cut into 1/2 " pieces
1 cup shredded Monterey Jack cheese
3 cups frozen corn
1/2 cup fresh parsley - chopped
salt and pepper to taste

Mix milk and 1 cup muffin mix in a bowl until well combined. Meanwhile, heat butter in large pot over medium heat until foamy. Add onion and cook until softened, about 8 minutes. Stir in garlic, cumin and oregano and cook until fragrant, about 30 seconds. Add broth , raw chicken, and potatoes. Bring to a boil, reduce heat and simmer until potatoes are just tender, about 8 minutes.

Stir in milk mixture and simmer until soup thickens, about 10 minutes. Add cheese and corn and cook until cheese begins to melt. Stir in parsley and season with salt and pepper.


If you are a sweet potato kind of person, you will flip for this soup! It has such a great flavor. I didn't like the sweet potatoes as much as Dave did. I prefer them drenched in butter, brown sugar and marshmallows! Next time (and there will be a next time) I'll use regular potatoes.

It's been a Rocky Road!

This week started out on the wrong foot...literally, for Bryn and Dave! Bryn, while swinging joyfully from a tree swing, slammed her knee full force into a large piece of rebar stinking out of the ground. She has been on crutches ever since. At school, she has to use a wheelchair. Dave, less then 24 hours later slipped on the stairs and broke his pinkie toe! The fall was so loud it woke up the whole house! These poor patients of mine are in need of some oowie, gooey, lovin' from my oven! Bring on their favorite brownies. . .

ROCKY ROAD BROWNIES~
Semi-homemade version~ Fast and easy!

Preheat oven to 350 degrees

Grease the bottom of a 17in.x12in.x1in. cookie sheet. Set aside.
2 boxes Betty Crocker Fudge Brownie 9x13 Mix (works best)

Follow instructions on box and bake for 25 minutes-remove from oven and sprinkle 3/4 bag of miniature marshmallows. Return to oven for 5 minutes. Remove, now we're to the best part the. . .

Frosting

1/2 cup butter (1 cube)
1/3 cup cocoa
1/3 cup milk
3 cups powdered sugar
1 tsp vanilla

In a saucepan, bring butter, cocoa, and milk to a boil stirring constantly. Remove from heat and whisk in powdered sugar and vanilla. Consistency should be sort of thin. Drizzle oven brownies. This frosting sometimes makes me weep, it's so Divine!

Homemade Brownie Version~ If you have the time, it's worth it!

updating soon - the version I posted wasn't the right one!

SWEEEET!

I know I will lose a few friends when I say this, but I don't like cheesecake. There I said it. Dave has struggled with this truth since we've been married. He loves the stuff! So when I really want to show my love, I whip out this baby! It's the only cheesecake I will actually eat and enjoy. Garrett was seriously drooling over this...note to self, when I need a little bribe ammo!

Aunt Pearl's Award Winning Cheesecake~

9 inch springform pan

*The pan size really makes a difference in the baking time! I prefer thinner cheesecake. My pan is 10 in. If you are using an 8 in. pan, increase baking time for the 1st layer to 5 additional minutes. For the second layer increase time to 3 additional minutes.

Preheat oven to 375 degrees

Crust

1 package of graham crackers (crushed fine) I put them in a gallon size ziploc and use the rolling pin.

1/2 cup sugar

1/4 cup butter -melted

In a bowl combine all ingredients and press into the pan. Set aside.

1st Layer

2 -8oz packages Kraft cream cheese

1/2 cup sugar

2 eggs

1 tsp vanilla

In a med. size bowl, beat cream cheese and sugar until combined. Add eggs and vanilla mix well and pour into pan. Bake for 20 minutes - it will be wiggly.

2nd layer - do not make until 1st layer is baked.

RESET OVEN to 425 degrees

2 cups sour cream

1/2 sugar

1 tsp vanilla

Stir together (don't beat) until combined. CAREFULLY and SLOWLY pour over 1st layer. Spread to make even.

Bake 10 minutes - let sit for 20 minutes and refrigerate at least 3 to 5 hours.

Berrylious Sauce

3 Tb cornstarch

3/4 cup sugar - sometimes I use less

2 tsp lemon juice

1/2 cup water

1 bag frozen berries of your choice-I use mixed berries

In a saucepan, combine with a whisk the sugar and cornstarch. Turn on heat to medium. Add berries, water, and lemon. Stirring, bring to a boil until thickened. Let cool.

My funny Valentine! This is how his face gets after eating his favorite cheesecake! Luckily it goes back to normal in about an hour!

Anyway you slice it...

Nothing bugs me more then making yummy homemade bread and watching my kids and hubby clobber the loaf when they try to slice a piece! Working at Great Harvest Bread Co. in my past life has made me think of myself as a bread connoisseur. Gratefully, I have found a gadget that has cured my pet peeve. I give you, the bread slicer. . .

Pretty cool, huh! I just had to share. Whenever you have an extra 20 bucks lying around, go buy this - you won't regret it!

Cinnamon Swirl Bread~

Makes 2 loaves

4 Tb butter

2/3 cup milk

1/2 cup really warm water (110 degrees)

2 Tb yeast

1/4 cup sugar

4 eggs

About 4 1/2 cups all-purpose flour

1 heaping tsp salt

In a small bowl, microwave milk and butter until bubbly on surface, about 2 min. Set aside. In another small bowl combine yeast, a pinch of sugar and warm water. Stir to combine. Let stand for about 5 min or until foamy.

In the bowl of an electric mixture fitted with dough hook, combine egg and milk mixture. Add sugar, salt, and flour beating on low until combined. Add yeast mixture, beat until combined, scraping side of bowl if necessary. Beat on low for 1 minute. The dough should be sticky.

Oil hands and remove dough to a lightly floured surface. Knead dough until silky and smooth and bounces back when you press with your thumb. Be careful not to add too much flour when kneading. Transfer to an oiled large bowl, turn dough once to coat in oil. Cover with a kitchen towel and let double in size, about an hour.

Grease 2 loaf pans, set aside. To make filling, combine 1/4 cup sugar with 1 Tb cinnamon.

Remove dough from bowl and punch it down to remove any air bubbles. Divide dough in half and roll each piece into an 8 1/2 -by- 15 in rectangle. Evenly spread 2 Tb sugar mixture on each rectangle.

Preheat oven to 350 degrees.

Beginning with the long side, roll dough up into a log, keeping it even and pretty tight as you roll. When you reach the end, pinch together with fingertips to seal the seam. Place seam side down in prepared pans. Let rise until doubled in size, about 30 to 40 minutes.

Bake about 30 to 40 minutes, until crust is golden brown and the top sounds hollow when thumped with finger. Let cool in pans 10 minutes. Remove and cool on a wire rack for at least 10 minutes before slicing.

I made yummy French Toast on Valentines day with this bread~

Uh oh! Bryn's turning into a teenager!