Friday, October 30, 2009
Wanted: soups, crockpot recipes!
I'm putting a request out...we need more soup and crockpot recipes! Come on, give me your favorites! Thank you, ~K
Friday, October 23, 2009
Whole Wheat-Banana Bread
Ladies, get out your wheat grinders!
This is from the new Fall Baking Mini Magazine. I've made it twice - its a nice variation from usual recipes which contain no whole wheat. This recipe makes 2 loaves.
2 cups whole wheat flour
1 cup all-purpose flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
2/3 cup oil
1 3/4 cup sugar
4 eggs
2 cups mashes bananas (about 4)
chopped nut and chocolate chips optional
Mix the dry ingredients. In a separate bowl, mix the oil and sugar, adding the eggs. Add the dry to the wet alternately with the bananas. Spread in 2 greased loaf pans and bake at 350 for 55-65 minutes.
This is from the new Fall Baking Mini Magazine. I've made it twice - its a nice variation from usual recipes which contain no whole wheat. This recipe makes 2 loaves.2 cups whole wheat flour
1 cup all-purpose flour
2 tsp baking soda
1 tsp salt
1/2 tsp baking powder
2/3 cup oil
1 3/4 cup sugar
4 eggs
2 cups mashes bananas (about 4)
chopped nut and chocolate chips optional
Mix the dry ingredients. In a separate bowl, mix the oil and sugar, adding the eggs. Add the dry to the wet alternately with the bananas. Spread in 2 greased loaf pans and bake at 350 for 55-65 minutes.
Thursday, October 15, 2009
Light Wheat Rolls
These rolls are so delicious, I can't believe they're "light". This will definitely become a standard at our house from now on!
Light Wheat Rolls
2 pkg active dry yeast
1 3/4 c warm water
1/2 c sugar
1 t salt
1/4 c butter, melted and cooled
1 egg, beaten
2 1/4 c whole wheat flour
2 1/2 c all-purpose flour
1/4 c melted butter additional, if desired
In a large bowl, dissolve yeast in warm water, let stand until bubbly, about 10 minutes.
Mix sugar, salt, butter, egg, and whole wheat flour in mixer. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Knead until smooth and elastic, about 8-10 minutes. Cover with damp cloth and let rise in a warm place until doubled, about 1 hour.
Punch down dough, cover, and let rise until doubled again, about 30 minutes.
Grease 2 dozen muffin cups. Punch down dough, and divide into 2 equal portions. Roll each into a 6x14” rectangle, and cut rectangle into twelve 1x7” strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place about 45 minutes, or until doubled in bulk.
Preheat oven to 400. Bake for about 10 minutes, or until golden brown. Remove from oven, and brush again with melted butter.
2 pkg active dry yeast
1 3/4 c warm water
1/2 c sugar
1 t salt
1/4 c butter, melted and cooled
1 egg, beaten
2 1/4 c whole wheat flour
2 1/2 c all-purpose flour
1/4 c melted butter additional, if desired
In a large bowl, dissolve yeast in warm water, let stand until bubbly, about 10 minutes.
Mix sugar, salt, butter, egg, and whole wheat flour in mixer. Stir in all-purpose flour, 1/2 cup at a time, until dough pulls away from the sides of the bowl. Knead until smooth and elastic, about 8-10 minutes. Cover with damp cloth and let rise in a warm place until doubled, about 1 hour.
Punch down dough, cover, and let rise until doubled again, about 30 minutes.
Grease 2 dozen muffin cups. Punch down dough, and divide into 2 equal portions. Roll each into a 6x14” rectangle, and cut rectangle into twelve 1x7” strips. Roll strips up into spirals, and place into muffin cups. Brush tops with melted butter. Let rise uncovered in a warm place about 45 minutes, or until doubled in bulk.
Preheat oven to 400. Bake for about 10 minutes, or until golden brown. Remove from oven, and brush again with melted butter.
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