We love this bread recipe that includes cooked oatmeal. Its easy to make a little extra oatmeal for breakfast and have fresh bread at lunch!
2 1/3 Cups flour
1 packet yeast (about 2 tsp.)
1 tsp salt
1 1/2 Cups cooked oatmeal (cooled)
1/4 Cup warm water
1 TBS. oil
1/8 Cup honey
Place warm water and honey in a large mixing bowl. Sprinkle yeast on top. Allow it to sit for 5 minutes. Add cooked oatmeal and oil. Mix with whisk. Add in the flour and salt. Knead for 5 minutes on a floured bread board. Add more flour if the dough is too sticky.
Pour a teaspoon or two of oil in a mixing bowl. Place dough in bowl, coat with the oil. Cover and allow it to rise for 1 hour, or until doubled in size.
"Punch down" the dough and knead 2-5 times. Shape into an oval ball. Spray a loaf pan with cooking spray, set dough in pan, allow to rise for 1 hour, or until doubled in size.
Bake at 350 for 50 minutes.
Saturday, January 13, 2018
Pistachio Pudding Pie
This "pie" is perfect for St. Patrick's day.
For the crust:
Mix:
1 Cup flour
1/4 Cup chopped nuts (optional)
2 TBS. sugar
1/3 cup butter
Press into an 8 x 8 baking dish. Bake for 10 minutes at 350 degrees.
Allow the crust to cool completely before adding the next layers.
First layer:
8 oz. cream cheese
2/3 C sugar
6 oz. whipped cream
1 tsp. vanilla
Blend cream cheese, sugar, and vanilla with an electric mixer. Add whipped cream. Blend in with a spatula, then spread on cooled crust. (Pre-whip the cream if using liquid, or just mix in if using Cool Whip.)
Second layer:
Mix 2 packages (3 1/2 oz. each) of Pistachio Instant Pudding with 2 1/2 Cups of milk.
Use a whisk, make sure it is well blended, then spread onto cream cheese layer.
Third layer:
Top it off with 6-12 ounces of whipped cream or Cool Whip.
Sprinkle with lightly chopped pistachios.
Chill for 2 hours or overnight.
Sunday, March 3, 2013
A Quick Dip
This is a high protein, high calorie dip that can be prepared very quickly. Perfect for a snack after a day of swimming!
Five Layer Dip
1 Large can of refried beans (30 oz)
3 small avacadoes
2 TBS lemon juice
1/4 tsp. pepper
1 C sour cream
1/2 C mayonnaise
1/2 of a package of taco seasoning
2 C grated cheese (or more)
1/2 C chopped tomatoes
1/4 C chopped green onions
Layer 1 can of refried beans in a 9 x 13 baking dish.
Mash together the avocadoes, lemon juice, pepper, sour cream, mayonnaise, and taco seasoning. This is the second layer.
Spread the grated cheese on top of the avocado layer.
Sprinkle with chopped tomatoes and green onions, which are layers 4 and 5. (either of which can be increased or omitted, depending on your liking.)
Enjoy!
Five Layer Dip
1 Large can of refried beans (30 oz)
3 small avacadoes
2 TBS lemon juice
1/4 tsp. pepper
1 C sour cream
1/2 C mayonnaise
1/2 of a package of taco seasoning
2 C grated cheese (or more)
1/2 C chopped tomatoes
1/4 C chopped green onions
Layer 1 can of refried beans in a 9 x 13 baking dish.
Mash together the avocadoes, lemon juice, pepper, sour cream, mayonnaise, and taco seasoning. This is the second layer.
Spread the grated cheese on top of the avocado layer.
Sprinkle with chopped tomatoes and green onions, which are layers 4 and 5. (either of which can be increased or omitted, depending on your liking.)
Enjoy!
Tuesday, February 2, 2010
Oatmeal Dinner Rolls
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.
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.
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.
Tuesday, November 3, 2009
Pumpkin Cookies for Fall
Our family loves all things pumpkin. Soup, pie, bread, muffins, but these cookies are our favorite. If you have raw pumpkin that you grew, or bought, just cut off the top and bottom, then cut into large pieces (such as 6" square) and steam for 10 minutes, or until tender. Let the pumpkin cool a little, then it will practically fall off the skin. You can mash it, use it in recipes, or freeze some for using in the winter.
Pumpkin Cookies
2 1/2 C Flour
1t. baking powder
1t. baking soda
1 1/2 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
1/2 t. cloves
1/4 t. ginger
Mix above ingredients, set aside.
1/2 C butter
1 C white sugar
1/2 C brown sugar
1 C pumpkin (mashed, or from the can)
1 egg
1 t. vanilla
1/2 C quick oats
1 1/2 C butterscotch chips (or one 12oz. bag)
Pre-heat oven to 375, grease baking sheet.
Beat butter, sugar, egg, mix in pumpkin, vanilla.
Blend in dry ingredients, then mix in oats and butterscotch chips.
Grease baking sheet between each use.
Enjoy!
Pumpkin Cookies
2 1/2 C Flour
1t. baking powder
1t. baking soda
1 1/2 t. cinnamon
1/2 t. salt
1/2 t. nutmeg
1/2 t. cloves
1/4 t. ginger
Mix above ingredients, set aside.
1/2 C butter
1 C white sugar
1/2 C brown sugar
1 C pumpkin (mashed, or from the can)
1 egg
1 t. vanilla
1/2 C quick oats
1 1/2 C butterscotch chips (or one 12oz. bag)
Pre-heat oven to 375, grease baking sheet.
Beat butter, sugar, egg, mix in pumpkin, vanilla.
Blend in dry ingredients, then mix in oats and butterscotch chips.
Grease baking sheet between each use.
Enjoy!
Saturday, September 12, 2009
Quick Blueberry Pie
The blueberry-cream cheese pie that I have already posted is a bit labor intensive.....(but I enjoy spending time in the kitchen.) Our 8 year old re-wrote my recipe to be quick, and easy, because he wanted to be able to make his own pie (and he loves cinnamon, so he added that).
These can be mixed up and ready to eat in a flash!
Noah's Blueberry Mini-Pies
1 egg
1/4 C cream
1/4 C sugar
2 tsp. flour
1/4 tsp. cinnamon
1 1/2 C blueberries
Mix ingredients, then spoon equal amounts into six miniature graham cracker crusts (purchase in the baking aisle). The crusts should be on a cookie sheet, then bake at 350 for about 25 minutes. Cool, then top with fresh whipped cream. Yum!
These can be mixed up and ready to eat in a flash!
Noah's Blueberry Mini-Pies
1 egg
1/4 C cream
1/4 C sugar
2 tsp. flour
1/4 tsp. cinnamon
1 1/2 C blueberries
Mix ingredients, then spoon equal amounts into six miniature graham cracker crusts (purchase in the baking aisle). The crusts should be on a cookie sheet, then bake at 350 for about 25 minutes. Cool, then top with fresh whipped cream. Yum!
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