Granola

Just thought I'd share with you my family's very favorite granola recipe (there are so many aren't there!).

As usual, it's just a link a way-

It is called Megan's Granola on www.allrecipes.com

I hardly ever add the nuts, and use wheat flour usually instead of the oat bran and wheat germ. I also use about half the amount of oil. I think the cinnamon and vanilla mix is what makes this my favorite breakfast and snack. Just thought I'd share-hope you enjoy!

Layered Mint Brownies

Sorry about the bad picture-hope you get the idea-these are super tasty!

Start by baking your favorite brownie recipe or box mix. Be sure to bake them in a 9 x 13 pan. When they are cooled, spread the mint frosting on top of the brownies. Melt the choco chips & butter together, then evenly spread on top, covering the whole brownie pan. I let mine set in the fridge, but be sure to let it come back to room temperature before cutting.

Mint frosting:

1/2 c butter, softened

3 1/2 cups powdered sugar

1/2 tsp mint extract

2 drops green food coloring

milk-I used about 5 T.

Chocolate layer:

1 1/2 c semi-sweet choco chips

1/2 c butter

Wheat Bread (our favorite)

I have a couple wheat bread recipes that I like. About a year ago, I did the math for a similar wheat bread recipe, and figured that it cost me less than 20 cents per loaf. Baking the bread is habit now, and isn't a burden for time because it is just routine. Stocking up in the freezer is always a good idea, too. My main reasons for baking all our bread: my house smells so good, saving money, better for you, and, butter on a thick, warm slice. Mmmmm.

So many of my favorite recipes come from www.allrecipes.com

Ingredients:

3 cups warm water (110 degrees F/45 degrees C)

2 (.25 ounce) packages active dry yeast

1/3 cup honey

5 cups bread flour

3 tablespoons butter, melted

1/3 cup honey

1 tablespoon salt

3 1/2 cups whole wheat flour

2 tablespoons butter, melted

Directions:

In a large bowl, mix warm water, yeast, and 1/3 cup honey.  Add 5 cups white bread flour, and stir to combine.  Let set for 30 minutes, or until big and bubbly.

Mix in 3 tablespoons melted butter, 1/3 cup honey, and salt.  Stir in 2 cups whole wheat flour.

Flour a flat surface and knead with whole wheat flour until not real sticky - just pulling away from the counter, but still sticky to touch. This may take an additional 2 to 4 cups of whole wheat flour.

Place in a greased bowl, turning once to coat the surface of the dough. Cover with a dishtowel. Let rise in a warm place until doubled.

Punch down, and divide into 3 loaves. Place in greased 9 x 5 inch loaf pans, and allow to rise until dough has topped the pans by one inch.

Bake at 350 degrees F (175 degrees C) for 25 to 30 minutes; do not overbake. Lightly brush the tops of loaves with 2 tablespoons melted butter or margarine when done to prevent crust from getting hard. Cool completely

Sausage Tortellini Soup

I don't have photos of this soup, but we loved it. I didn't have all the igredients when I made it, and managed to botch the right amounts on 2 of the ingredients. Thank goodness for forgiving recipes. If you're in the mood to try something new, I recommend this one.

Okay, I just tried copy/paste and it didn't work. It is the Italian Sausage Tortellini Soup from www.allrecipes.com. I hope you try this recipe while the weather still makes you want soup!

So Soft Sugar Cookies

1 cup margarine
2 cups sugar
2 eggs
1 tsp. vanilla
1 cup milk
6-7 cups flour
2 tsp. baking soda
4 tsp. baking powder
1 tsp. salt

- Cream butter, sugar, eggs, and vanilla.
- Add milk.
- Blend in flour, soda, baking powder, and salt.
- Roll out dough (1/3 at a time) on floured counter. (Not too thin, maybe 1/4"-3/8" thick)

- Cut out desired shape.
- Bake at 350 degrees until barely brown on bottom. (Took me about 8 min.)
- Frost when cool.

(Use a paper sack cut open to lay your cookies on to cool. The paper absorbs any extra oil.)

And if you want, this is great for making giant sugar cookies too. Fun for kids to decorate!

Artisan Bread

ARTISAN BREAD

The Master Recipe: Boule (Artisan Free-Form Load)

* Makes four 1-pound loaves.

* The recipe is easily doubled or halved.

* Check out: http://www.youtube.com/watch?v=JFJZPm-_2-M for a 4 minute demonstration. It follows this recipe pretty well.

* It may look complicated to make, but it's actually really easy!

.

* Let me know if you have any questions!

.

Ingredients

.

3 cups lukewarm water

1 ½ Tbsp granulated yeast

1 ½ Tbsp kosher or coarse salt (normal salt is too salty)

6 ½ cups unsifted, unbleached, all purpose white flour

Cornmeal for pizza peal

.

Supplies

.

Non airtight plastic container with lid

Wooden spoon

Measuring cups and spoons

Serrated knife

Water pan

Baking stone/pizza peal (plate)

(Cookie sheets or pizza pans work great too)

.

Mixing and storing the dough

.

Place water, yeast and salt in container and stir (don’t worry about getting it all to dissolve). Add all flour into container. Using wooden spoon stir until flour is all incorporated. No kneading necessary!

.

Place lid on container and let sit for 2 hours (up to 5 hours will not harm the results) at room temperature. You can tell that it is ready when it has risen and fallen flat. You can use a portion of the dough any time after this period. Fully refrigerated dough is easier to work with.

.

Baking dough

.

First prepare your pizza peal or second pan (or even a plate) with a generous amount of cornmeal. (This is just to help slide your dough into the oven and onto the preheated baking stone/cookie sheet).

.

Sprinkle your dough and hands with flour. Using a serrated edge knife, cut out approximately ¼ of the dough.

.

Gently stretch the surface of the dough around to the bottom on all four sides. Rotating the ball a quarter turn as you go. The final product should be smooth and cohesive. This entire process should not take more than 30 to 60 seconds.

.

Place shaped ball of dough on your pizza peal (plate) and let it rest and raise for about 40 minutes. You may not see much rising during this period.

.

20 minutes before baking, preheat oven to 450 degrees.

Place baking stone (cookie sheet) and empty water pan in oven to preheat (baking stone should be in the middle of the oven and the water pan should be below the stone).

.

Dust the top of the loaf with flour and slash about ¼ inch deep, any pattern is fine (tic-tac-toe, scallop, initials).

.

Slide loaf into oven and fill water pan with 2 cups or more water, bake for 30 minutes at 450 degrees. Loaf should be nicely browned and firm to the touch.

.

Storing dough

.

Store remainder of dough in your fridge for up to 14 days.

.

You’ll find that each day’s storage will improve the flavor and texture of your bread. The longer it sits in your fridge the stronger the sourdough flavor.

.

When removing from the fridge start at the *Baking portion of recipe.

Devils Cake Mix Cookies

Devils Cake Mix Cookies

1 Devils Cake Mix

2 beaten eggs

2/3 cup margarine or oil (I used canola)

Mix together.

Bake at 325 degrees for 12-13 minutes.

The original recipe I have says to bake it for 9-10 minutes, but mine took longer.

I also left them on the cookie sheet for a couple minutes before moving them to a cooling rack.

Very easy and yummy!