Tuesday, July 22, 2014
Cinnamon Chip Oatmeal Raisin Chewies
1 cup butter, softened
1 cup brown sugar
1 cup sugar
1 tablespoon vanilla
3 cups flour (plus 2 tablespoons for high altitude)
1 cup quick cooking oats
1 teaspoon kosher salt
3/4 teaspoon baking soda
1 cup cinnamon chips
1/2 - 1 cup raisins (just depends on how you feel about raisins :))
Preheat oven to 350.
Cream butter and sugars until light and fluffy. Add eggs and vanilla and beat well. In a separate bowl combine flour, oats, kosher salt, and baking soda. Add dry mixture to wet mixture and mix well. Stir in cinnamon chips and raisins. Scoop dough onto cookie sheets, leaving at least 2 inches between cookies. Bake for about 8 minutes or until just lightly golden on edges. Remove from oven and allow to cool on cookie sheets for a few minutes before transfering to racks to cool.
Thursday, July 17, 2014
My Very Favorite Wheat Bread
-makes 3 loaves
3 cups really warm water
1 1/2 heaping tablespoons yeast (I use SAF)
1/4 cup shortening
1/4 cup honey
1 tablespoon salt
3 cups whole wheat flour (I used white whole wheat flour)
2 tablespoons dough enhancer
3-4 cups white bread flour
In a heavy duty stand mixer, fitted with dough hook attachment, (I have a Bosch) combine the warm water and yeast and let stand until frothy. Add shortening, honey, salt, 3 cups whole wheat flour, and dough enhancer. Mix until combined. Add white bread flour a cup at a time until dough pulls away from the sides of the bowl, for me I used just shy of 4 cups of white bread flour. Knead with dough hook on high speed for 5 minutes.
Place dough into large greased bowl and cover with non-stick sprayed plastic wrap. Allow to rise for about 40 minutes or until it has doubled in size.
Punch down dough and turn out onto a greased or floured surface (I often use non-stick spray rather than flour to roll out doughs). Knead a couple of times and then divide into 3 equal pieces. Form each piece into a loaf and place in a greased bread pan. Cover with non-stick sprayed plastic wrap. Allow to rise in pans for about 25 minutes or until the dough has doubled and reaches a little over the tops of the pans, be sure not to let them over raise.
Bake in 350 degree oven for 23-25 minutes or until the loaves are golden on top and bottom. Remove from oven and allow to cool in pans for 10 minutes. Brush loaves with butter at this point if you desire. Turn out onto racks to cool at least for another 10 minutes to make slicing easier.
Saturday, July 12, 2014
Nilla Waffer Pear Crumble
2 large cans sliced pears, drained very well (or 6 cup peeled and sliced fresh pears)
1/4 cup sugar
2 tablespoons flour
2 teaspoons vanilla
1/2 teaspoon ground ginger
1/3 cup flour
1/4 cup brown sugar
1/4 cup cold butter
12 Nilla Waffer cookies, crushed (about 1/2 cup)
Preheat oven to 375.
In a large bowl combine pears, 1/4 cup sugar, 2 tablespoons flour, vanilla, and ginger. Spread into a 8x8 square baking dish.
In a medium bowl combine flour and brown sugar. Cut in butter using a pastry blender or 2 forks until the mixture looks like coarse crumbs. Stir in the crushed Nilla Waffers. Sprinkle this mixture over the pear mixture in the baking dish. Bake for about 35 minutes or until top is golden brown. If using fresh pears you will need to bake it for 50-60 minutes. Serve with vanilla ice cream or a little heavy cream poured over it.
Monday, July 7, 2014
Baked Western Omelet
16 oz sour cream
1 cup salsa (I used Pace picante sauce)
8 oz grated colby jack cheese
1/2 cup crumbled bacon
Preheat oven to 350. In a large bowl whisk together eggs and sour cream until well blended. Set aside.
Spread salsa in an even layer into a greased 9x13 baking dish. Sprinkle half the grated cheese over the salsa. Pour the egg mixture over the grated cheese. Sprinkle the bacon over the top of the egg mixture. Sprinkle remaining cheese on top. Bake at 350 for 35 minutes or until the egg is firm in the center. Allow to cool for 5 minutes then cut into squares and serve.