A Little Slice of Heaven (Homemade Bread)!

I have always been intimidated by baking bread. It's one of those things, like pie crust, that people think is hard to do right. But we are eating so much bread lately (about 4 loaves/week) that I figured I better learn. I will only feed my family whole-grain bread, and that gets expensive! It is a little tricky, but now that I've done it and had it turn out great, I have an opinion on why it's known for it's difficulty: the wrong ingredients. Seriously, I really think it's that simple. This bread is 100% whole wheat, and unlike most homemade whole-grain breads, it is NOT a brick! On the contrary, it is fabulous- light, soft, fluffy, and delicious. It slices easily, so it's perfect for sandwiches. If you have any left. We devour it warm by itself or with butter and jam, and hope there's some left for sandwiches. The secrets I've learned: vital wheat gluten, new instant (or rapid-rise or bread-machine) yeast, and the right whole-wheat flour are essential. The flour I've always gotten is too coarse and weighs the bread down. You've gotta find a really fine flour, and I especially like soft white spring wheat flour (as opposed to hard red winter wheat, which if it doesn't specify, it probably is). The kind I found I like is Wheat Montana Prairie Gold Whole-Wheat Flour ). I got it at Wal-mart. A 5 lb. bag will make about 6 loaves of bread. You can usually find the gluten by the yeast. Enjoy!
100% Whole Wheat Fluffy Homemade Bread
Mix together:
3 1/2 c. whole wheat flour
1/3 c. vital wheat gluten
1 heaping tb. instant yeast
Mix in:
2 1/2 c. hot tap water
Mix for one minute, cover, and let sit for 10 minutes (this is called sponging).
Now mix in:
1/3 c. oil (I use canola)
1/2 c. honey or sugar
1 tb. lemon juice
1 tb. salt
1 egg
1 tb. flax seed, optional
Lastly, add in:
2 to 2 1/2 c. whole wheat flour, a little at a time.
Dump dough onto your counter. Only add enough flour that your dough is barely not sticky. Knead for about 10 minutes by hand, or until the dough feels nice and elastic (you could also use a mixer for all this if you want- I use my Bosch and only knead for about 5 minutes). Heat your oven for 1 minute to warm it for rising, then turn it off. Divide dough in half, roll into 2 logs. Place dough in large greased loaf pans, then flip and kind of flatten the dough and squish it into the corners of the pan. Place in warm oven to rise about 30-45 minutes, or until it rises just about an inch over the top of the pans. If you let it rise too much, it may cave in when you bake it. When risen, turn on oven to 350 degrees, set timer to bake for 30 minutes. When finished, remove from pans, brush top with butter for a soft crust, and let cool for 1-2 hours before slicing (if you can stand it!). Freezes well, but slice it first and wrap it well.
Makes 2 loaves.

*You can also use this recipe for rolls, cinnamon rolls, or cinnamon raisin bread. YUM! If you want to use the dough for pizza, this amount makes enough for 3- 15" crusts.

Baked Apple Pancake

This recipe came from a box of Hormel Little Sizzlers (our favorite sausage- we like the maple flavored ones). It is a quick, easy and delicious recipe for a special breakfast! Serve w/ a glass of cold milk.

Baked Apple Pancake

1 package Hormel sausage links, cooked, drained and sliced into pieces

1 medium apple, finely chopped

1 c. baking mix (like Bisquick)

2/3 c. milk

1 egg

2 tb. sugar

2 tb. melted butter

1/4 tsp cinamon

1/4 tsp nutmeg

maple syrup (for serving)

Heat oven to 400 degrees. Combine baking mix, milk, egg, sugar, butter and spices. Stir in apple and sausages. Spread in greased 9" pie plate. Bake 15-20 minutes or until golden brown and set in center. Slice and serve w/ maple syrup. YUM!!!

Ranch Cheddar Chicken

I got this recipe off a bottle of Hidden Valley Ranch dressing, and we love it! It is so tender and yummy. The sauce is good enough to eat with a spoon.
Ranch Cheddar Chicken
4 chicken breasts
1 1/2 c. Hidden Valley Ranch dressing (it really is the best!)
1 tb. flour
1/4 c. grated cheddar cheese
1/4 c. grated parmesan cheese
Cut chicken breasts in half. Mix dressing and flour. Dip each chicken piece in dressing mixture to coat. Place in baking pan. Pour any extra sauce on top. Mix cheeses, sprinkle on chicken. Bake at 425 for 25-30 minutes (the recipe says 350 for 45 minutes, but I bake all my chicken hotter and faster, it makes it more tender and juicy). YUM!

Turkey Avocado Wraps

I love to serve these in the warm months. They are quick, easy and delicious. I serve them with a simple fruit salad.

Turkey Avocado Wraps

4 large flour tortillas

12 slices deli turkey

grated cheese

alfalfa sprouts

1 avocado, mashed

1/4 c. ranch dressing

1 tomato, thinly sliced (optional)

1/2 cucumber, thinly sliced (optional)

Mix mashed avocado and ranch dressing. Spread evenly on 4 tortillas. Layer tortillas with turkey, sprouts, cheese, and tomato & cucumber, if desired. Roll tightly, cut in half on diagonal. Serve with fresh fruit salad.

California Club Croissants & Cucumber Salad

I just love these sandwiches. They are so easy and delicious! I usually make them in the summer, but I needed a change so I made them a few weeks ago. The cucumber salad is really yummy, too, and makes an easy side dish for sandwiches or burgers.

California Club Croissants

4 deli croissants, large size

12 slices deli turkey

4 slices deli cheese (I like muenster, havarti or provolone)

1 avocado, sliced into 12 slices

Cut croissants in half. On bottom of each croissant layer 3 slices turkey, 1 slice cheese, and 3 slices avocado. Top with other half of croissant. Eat cold, or microwave for about 30 seconds each to melt cheese (we like it this way). I serve them with cucumber salad and fresh fruit salad.

Cucumber Salad

1 large cucumber

onion salt

mayonnaise

real bacon bits, optional

Peel cucumber. Slice into thin slices. In bowl, sprinkle with onion salt to taste. Let sit for 1/2 hour or longer (cucumber should soften a bit, and there should be liquid in the bowl). Drain off excess liquid, add enough mayo to coat and bacon bits, if desired. Serve cold. You can add more cucumbers to make enough for a picnic or potluck. You can also add sliced tomatoes if desired, I do this only in the summer when I have good garden tomatoes.

Real Comfort Food!

I love chicken noodle soup, or turkey noodle soup. When I'm sick, when it's cold outside, or just whenever I feel like it. It only takes about 30 minutes, and once you've made it yourself, the canned stuff just won't do. So here's my own recipe, after much experimentation to make it the very best. We all love it, and it's always the first thing I make with leftover turkey (along with turkey/cranberry sandwiches). I usually just make a basic chicken or turkey noodle soup with leftover cooked meat, but I sometimes add variations to make it a creamier soup, so I'll add those at the end of the recipe. Try it!

Chicken or Turkey Noodle Soup

2 tb. butter or canola oil

4 stalks celery, halved lengthwise and chopped 1/2 inch

1/2 med. onion, chopped

1/2 lb. baby carrots, cut in half

2 c. chopped cooked chicken or turkey

8-10 c. chicken broth (I use 10 c. water + 3 tb. bouillon granules)

1 tb. dried parsley

1/2 tsp. black pepper

8 oz. (1/2 package) egg noodles

In large saucepan or Dutch oven, saute celery, onion and carrots in butter/oil for about 5 minutes. Add chicken broth, parsley and pepper. Bring to boil, turn down heat. Simmer about 10 minutes, or until carrots are crisp-tender. Add egg noodles and cook 7-8 minutes more. Add chicken or turkey and heat through. Serves about 6-8 hungry people.

*Variation for Creamy Chicken or Turkey Noodle Soup: Prepare as directed, adding 1 can cream of chicken soup or 2 c. homemade turkey gravy with the meat at the end. Heat through. If you need a good turkey recipe, just ask. I've got one that makes the best, most juicy, tender turkey and fabulous gravy. And it's easy!

Beautiful Brown Bananas

Most things are bad when they go bad, right? Except bananas! When bananas get over-ripe you can make the yummiest things! My 2 favorite things to make for snacks (or breakfast) when my bananas go brown are banana bread and chocolate-banana milk. I actually make banana pancakes, too, but I haven't made those in a while, so I don't have a pic. I have had many banana bread recipes over the years, but this is my favorite. Dustin brought some home that an old lady patient of his had made, and it was the best I'd ever had, so I told him he had to get the recipe. The secret is butter instead of oil, and 4 bananas instead of the typical 3. When I only have 1 or 2, I make chocolate-banana milk, my own recipe.

Best Banana Bread

1 c. sugar

1/2 c. butter

4 mashed bananas

2 eggs

2 c. flour

1 tsp. baking soda

pinch salt

3 tb. buttermilk (I mix 3 tb. milk and 1/2 tsp. lemon juice and let it sit a few minutes)

Cream butter and sugar. Add bananas and eggs. Add dry ingredients, then buttermilk. Pour into greased loaf pans (1 large, 3 small, or 24 muffins). Bake at 350 for 45-60 minutes (large pan). 3 small pans takes about 25-35 minutes, muffins take about 20-25 minutes.

Chocolate Banana Milk

4 c. milk

1-2 bananas

chocolate syrup (as much as you like)

Mix all in blender until smooth. Serves 4. YUM!