Karina’s Honey Whole Wheat Bread - 5 Loaf Recipe

Karina’s Honey Whole Wheat Bread - 5 Loaf Recipe

Servings: 5 loaves

5 cups hot tap water

1/3 cup Canola or Olive Oil (light)

2/3 cup honey

6 cups fresh ground whole wheat flour

1 tbl. salt

½ cup potato flakes

2 Tbl. gluten flour

2 Tbl. saf-instant yeast

4-6 cups more fresh ground flour to consistency

Put in the mixer bowl—water, oil, and honey.  With mixer running—add 6 cups flour, salt, potato flakes and gluten flour.

Add yeast—mix a minute and then turn off mixer and let sponge for a few minutes.

Resume mixing and add the rest of the flour, a little at a time, being careful not to add too much.  Dough will be sticky and not quite clean the bowl.

Knead on speed 2 on mixer for 5 minutes.  Loosen lid and let rest for 10 minutes.  Now form dough, and place in 5- 1 lb. loaf pans (spray pans).  Let rise another 15 minutes.

Bake at 350 for 28-30 minutes.  Remove bread and let cool on cooling rack.

Store in freezer bag or bread bad.  Can be frozen  in Ziploc freezer bags.

Enjoy!!!!!

Karina's Dinner Roll Recipe with Orange Roll Variation

Karina’s Dinner Roll Recipe

(with Orange Roll Variation)

Ingredients:

1 Cup Milk

½ Cup Butter

¼ Cup Sugar

2 Large Eggs

¾ tsp. Salt

4 Cups Flour

1 Rounded Tbl. of Saf Yeast

Heat milk and butter till hot (not boiling, but hot).  Put in mixer and add sugar.  While mixer is running add eggs, salt and 2 cups of flour.  Add yeast and then the other 2 cups of flour (you must do this quickly so that the flour cools the mixture down a  bit so that the eggs don’t cook).  Let mix for 2 minutes.  Cover with a dish towel and let rise for 20-30 minutes.  Roll dough into a circle onto a lightly floured surface (it should be about the size of a large pizza).  Use a pizza cutter to cut dough into 16 slices.  Roll up from larger end to smaller end and pinch together so that it doesn’t come apart while baking. Put on a cookie sheet and cover with a dish rag for 20-30 minutes.  Bake at 350 degrees for 14-16 minutes (till nice and golden brown). Put on cooling rack soon after removing from oven so that they don’t continue to cook.

Orange Roll Variation:

Same ingredients as above but zest an orange and squeeze out the juice.  After you put in the first 2 cups of flour…add ½ of the orange juice (reserve the other half for the glaze) and all of the zest.  Continue as above.  After removing from oven let cool till just slightly warm and drizzle glaze over the top.

Orange Glaze:

2Tbl. of butter

2 Cups of powdered sugar

½ tsp. of vanilla extract

Orange juice to desired consistency

Beat butter and powdered sugar, add vanilla and then add orange juice (a few tablespoons) until desired consistency

Karina’s Hamburger Buns in 40 minutes with Cinnamon Roll Variation

Karina’s Hamburger Buns in 40 minutes
(with Cinnamon Roll Variation)
 

Servings: 32

3 ½ cups warm water

½ cup honey

½ cup oil

6 Tbl. Saf Yeast

10 ½ cups whole wheat flour

1 Tbl. Salt

¾ cup egg beaters or 2 eggs

½ cup unsweetened applesauce

2 Tbl. gluten flour

Mix together water, honey, oil, and yeast.  Let mixture rest for 15 minutes.  Then add the applesauce, eggs, flour, gluten (optional), and salt.  Let rise for 10 minutes before shaping  into hamburger buns, cinnamon rolls, dinner rolls or breadsticks.  Let rise for another 10 minutes.  Bake at 425 degrees for 10 minutes.

If there is a yeasty taste it is not from too much yeast but from the water being too warm.  Less yeast may be used in this recipe, but they will take longer to rise.

Cinnamon Rolls:

Oil the counter, dump the raised dough from above onto the counter and press into a large rectangle with your hands.

Filling: Mix together ½ cup unsweetened applesauce, 1 cup brown sugar and 1 tsp. cinnamon.  Spread mixture onto rolled out dough.  Roll up and cut with strong thread.

Glaze: 2 cups powdered sugar, 1 tsp. vanilla extract, ¼ tsp. almond extract and 2-3 tbl. of milk.  Drizzle glaze over warm cinnamon rolls.

Real Marshmallow Frosting

This frosting was adapted from the food blog coconut & lime.  See the notes below for applications and more ideas to make it even more fun!

Ingredients: 

1 envelope unflavored powdered gelatin (1/4 oz.)

1/4 cup cold water

 

1 cup sugar

1/3 cup corn syrup

1/8 cup water

1/4 teaspoon salt

*1/2 Tablespoon vanilla

In a large mixer bowl add gelatin over 1/4 cup cold water and let set for 10 minutes.  

While that's sitting, combine sugar, corn syrup, 1/8 cup water in a medium sauce pan over medium heat.  Bring sugar mixture to a vigorous boil for 1 minute, stirring just enough to keep it from burning on the bottom. Pour the boiling sugar mixture over the gelatin & mix at high speed for 1 minute.  Add salt and vanilla.  Mix on high again for about 12 minutes.  You'll be looking for a spreadable consistency so if it's not quite there, keep mixing!  As soon as it is spreadable you gotta work fast to spread it over cupcakes or a cake or graham crackers.  You'll need to wait about 15 minutes-24 hours for them to set up pretty good, then you can either take a kitchen blow torch to them to toast them, or you can use the broiler (I didn't try the broiler so I can't give advise on this method.)

The original recipe says it's enough to spread on 12 cupcakes but I think it'll go a little farther. 

*NOTE* the original recipe calls for 1 Tablespoon of vanilla.  I found that it was too much, so I wrote it for half. On a second note you could use a totally different kind of flavoring and make them into something totally wild!  My ideas for fun flavors are to use a coconut, or peppermint, maybe chocolate or lime...

This recipe also makes regular marshmallows too, just oil the bottom and sides of a 9x13 pan and dust with powdered sugar (a flour sifter works awesome for this part, just make sure it's really clean.) Pour the spreadable marshmallow mixture in the prepared pan and then dust the top with sugar. Let this set up for at least 30 minutes, cut into squares (or use cookie cutters) then hit the raw sides with more powdered sugar.

Enjoy! *Em

Lentils & Rice (Mujadarah)

I got this recipe from Julie Wootton ages ago, but misplaced it. I cooked it up tonight with dinner, and it's delicious! Since lentils are so high in protein, you can eat this with pocket bread and a salad for a complete meal.

1/4 cup butter or margarine (you could probably get away with reducing this a bit)
1 medium onion, sliced
1 cup lentils, sorted, rinsed
4 cups chicken broth
1 cup long grain rice (I used brown rice)
1 tsp ground cumin
salt and freshly ground pepper to taste

Melt butter in a large saucepan. Add onion. Saute until onion is tender but not browned. Add lentils, saute for 1 minute. Add broth, bring to a boil. Reduce heat and cover. Simmer over low heat 20 minutes. Add rice, cumin, salt and pepper. Simmer 30-40 minutes until rice and lentils are tender and liquid is absorbed. (It took a bit longer for mine to cook) Mixture will be mushy.

Pomegranate Salad - Book Club Dinner 2010

Michelle brought this salad to the book club dinner.
Salad Dressing:
1/2 c. veg oil

4 T sugar

4 T vinegar

2 T chopped parsley (I usually use flat leaf)

1 tsp. salt

1/4. tsp pepper 

1/4 tsp hot sauce

For the salad I usually cut up a few oranges, pomegranate seeds, celery, green onions and sugared almonds. I use red leaf and romaine.

Apple Crisp Brie - Book Club Dinner 2010

Karen Peterson made this stunning and delicious appetizer for our annual Book Club dinner this year.

Makes 10 Servings

1 (8 oz) Brie cheese round
1 Granny Smith apple, washed, cored and cut into 1/2 inch dice
1 Rome apple, washed, cored and cut into 1/2 inch dice
1 cup dried cranberries
1/4 cup brown sugar
1/2 tsp cinnamon
1/4 tsp nutmeg
1 (4 oz) package slivered almonds
4 T butter, melted

Preheat oven to 350.

Place brie in the center of a 9 in decorative quiche, shallow casserole or pie pan.

In large mixing bowl, stir apples and dried cranberries together. Add brown sugar, cinnamon, nutmeg and almonds and gently stir. Drizzle melted butter over all and stir until well coated.

Pour apple mixture over and around brie. Bake for 30 minutes, or until cheese is soft and bubbling in the center.

Serve immediately with crackers.