This recipe originally came from the owners of Freedom Mountain Academy, a boarding school in the beautiful Appalachian mountains. I don't have the original, or a copy of it, so I am not sure how much I have changed the recipe, but I give credit to Patricia, for her amazing recipes, and the wonderful food cooked on wood stoves, and without electricity (so, no bread machines.)
Oatmeal Dinner Rolls
1/2 C water
2 TBS vegetable oil
1 large egg
1/4 C sugar
1 C cooked oatmeal, or other cereal
(leftover from breakfast)
2 C bread flour
1 C whole wheat flour
1/4 C powdered milk
1 1/2 t. salt
2 t. yeast
Put the ingredients, in order listed above, in your bread machine, select "dough" cycle. As the machine kneads the dough, check it once or twice, is it too dry? add water a tablespoon at a time, too wet? add flour, it should stick together in one piece as it is kneaded. When done, knead dough on a floured surface about 10 times, then separate into rolls. Spray a glass 13x9 cake pan with non-stick cooking spray, set rolls into pan, let rise 1 1/2 hours, or until doubled in size. Cook at 350 until golden brown on top, about 15 minutes.
Tuesday, February 2, 2010
Warm Soup for Cold Days
Our family loves warm soup with homemade rolls.
Here are two soup recipes that we make throughout the winter months.
In the next post look for our favorite recipe for rolls.
Simple Lentil Soup
1 small to medium onion, chopped
2 carrots, diced
2 stalks of celery, chopped
2 cloves garlic, minced
4 C chicken broth
4 C water
1 C dried lentils
1 can crushed tomatoes
1 tsp. dried basil
1 tsp. dried oregano
1 bay leaf
2 beef bouillon cubes, or other broth/bouillon
In a soup pot, bring 4 C water and 1 C lentils to a boil. Lentils cook better without salt, so avoid adding salt, or broths to cooking lentils. Reduce heat, let simmer for 1/2 hour or more, depending on how tender you prefer the lentils.
In a skillet, sautee the onions, carrots, celery and garlic. Add to lentils. Add chicken broth, spices and crushed tomatoes. Let simmer another 1/2 hour, then add 2 TBS. vingar, and top each bowl with chopped spinach (optional). Leftovers? You can add chopped up meat (beef or pork) and reheat, for a new soup on a different night.
Squash Soup
1 C chopped onion
3 cloves garlic, minced
4 C chicken broth
3 1/2 C cooked pumpkin, or acorn squash
1 1/2 t. salt
1/2 t. cinnamon
1/2 t. ginger
1/8 t. white pepper
Boil above ingredients,
let simmer 1/2 hour, then turn off heat,
add 2/3 C half and half, and 1/2 C cream.
(of course you can adjust this to make it lower in fat)
Great when served with warm rolls!
Commence pumpkin lecture:
For the above recipe I do not suggest using canned pumpkin, which is not really pumpkin, but closer to a butternut squash. Butternut squash is the best for pumpkin pies, cookies, muffins, and bread. We grow both, but we like pumpkin, or acorn squash for soup. Real pumpkin is easy to grow, and if you have too much in the fall, you can steam pieces of pumpkin, cool slightly, then easily scrape off the "meat" and freeze it to use later.
I save seeds from my best looking squash and pumpkin, let me know if you'd like to grow some, as there are always more seeds than one family could plant.
Here are two soup recipes that we make throughout the winter months.
In the next post look for our favorite recipe for rolls.
Simple Lentil Soup
1 small to medium onion, chopped
2 carrots, diced
2 stalks of celery, chopped
2 cloves garlic, minced
4 C chicken broth
4 C water
1 C dried lentils
1 can crushed tomatoes
1 tsp. dried basil
1 tsp. dried oregano
1 bay leaf
2 beef bouillon cubes, or other broth/bouillon
In a soup pot, bring 4 C water and 1 C lentils to a boil. Lentils cook better without salt, so avoid adding salt, or broths to cooking lentils. Reduce heat, let simmer for 1/2 hour or more, depending on how tender you prefer the lentils.
In a skillet, sautee the onions, carrots, celery and garlic. Add to lentils. Add chicken broth, spices and crushed tomatoes. Let simmer another 1/2 hour, then add 2 TBS. vingar, and top each bowl with chopped spinach (optional). Leftovers? You can add chopped up meat (beef or pork) and reheat, for a new soup on a different night.
Squash Soup
1 C chopped onion
3 cloves garlic, minced
4 C chicken broth
3 1/2 C cooked pumpkin, or acorn squash
1 1/2 t. salt
1/2 t. cinnamon
1/2 t. ginger
1/8 t. white pepper
Boil above ingredients,
let simmer 1/2 hour, then turn off heat,
add 2/3 C half and half, and 1/2 C cream.
(of course you can adjust this to make it lower in fat)
Great when served with warm rolls!
Commence pumpkin lecture:
For the above recipe I do not suggest using canned pumpkin, which is not really pumpkin, but closer to a butternut squash. Butternut squash is the best for pumpkin pies, cookies, muffins, and bread. We grow both, but we like pumpkin, or acorn squash for soup. Real pumpkin is easy to grow, and if you have too much in the fall, you can steam pieces of pumpkin, cool slightly, then easily scrape off the "meat" and freeze it to use later.
I save seeds from my best looking squash and pumpkin, let me know if you'd like to grow some, as there are always more seeds than one family could plant.
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