Herbed Foccacia Bread

In large mixer bowl:

Dissolve 2 Tbsp. Yeast in 3 cups + 2 Tbsp. Warm water

When bubbly add:
3 1/2 – 4 cups Prairie Gold flour
1 Tbsp. Sugar
2 tsp. Salt
1 /2 cup olive oil
2 cups unbleached flour

Mix on low speed. Knead with dough hook for about 10 minutes. Adding 1/2 Tbsp. minced garlic, 2 Tbsp Italian Seasoning, 1 Tbsp. Spicy Spaghetti Seasoning and more flour as needed. Dough should be slightly sticky. Cover and let rise until double.

Roll out about 1” thick, cut in sandwich size pieces. Cover and allow to rise to double on greased or lined baking sheets.



Bread ready to rise.

Before baking brush tops with Olive oil. Bake bread at 375° for about 20 minutes. (Should be golden brown. Over-baking will dry out the bread.)



Immediately upon removal from oven brush tops again with olive oil and sprinkle with grated Parmesan cheese.



We like chicken grilled with tomato, lettuce, and a slice of mozzarella on our foccacia.

Stains on Coffee Mugs

Baking Powder cleans coffee, tea, and chocolate stains on ceramic cups. Moisten your cup, then apply baking powder with a rag or sponge. You might need to add a little water to your baking powder to get it paste like in consistency.

Potato Doughnuts

This is my mom's Potato Doughnut recipe. They are not overly sweet. I made a half batch on Saturday. Yum!
Makes about 42 doughnuts and doughnut holes

Combine in a large bowl:
1 cup mashed potatoes
2 Tbsp. yeast
1 1/2 cup very warm water
1 1/4 tsp. Salt
1 cup sugar

Stir until dissolved, let stand 20 minutes until bubbly.

Stir in 2 beaten eggs, 2/3 cup softened butter. Add 6 1/2-7 cups of flour, 1 cup at a time, stirring well after each addition. Knead last portion of flour in. Let stand (covered) until more than doubled.

Stir down; divide in half. Roll about 3/8” thick, cut.


Cover and let rise.


Fry in hot oil, puffy side down first. Drain on toweling.

Add 1/4 cup hot water to 1/2 cup powdered sugar and 1/4 tsp. Vanilla to make glaze. Dip doughnuts in glaze while still hot.

Benefits of Whole Grains, Part 4

Fiber Continued

Fiber is divided into soluble and insoluble. Here is a chart and some tips for adding fiber to your diet.

Food- Portion Size-Fiber (grams)-Soluble/Insoluble
banana 1 medium 2.4
orange 1 medium 2.6
peach 1 medium 1.9 fruits with skins half/half
carrots 1/2 cup 2.3 high in soluble
corn 1/2 cup 3.6
green peas 1/2 cup 3.6
potato, with skin 1 medium 2.5 (1/2 the fiber without skin)
beans, cooked: half/half
lima 1/2 cup 4.5
navy 1/2 cup 6.0
kidney 1/2 cup 7.3
bran flakes (cereal) 3/4 cup 4.0
shredded wheat 1 biscuit 3.0
air-popped popcorn 1 cup 1.0
whole-wheat bread 1 slice 1.4
bran, wheat 1/2 cup 10 mostly insoluble
oat over half soluble
rice brown/wild 1/2 cup 2.5 mostly insoluble

Increase fiber in the diet gradually. Too much, too fast will cause gas, cramps, diarrhea, and discouragement. If you tend to cramp or have an uneasy stomach when eating a high fiber food–your overall diet is very low in fiber.

Drink lots of water–fiber, especially soluble, absorbs large amounts of water; a high-fiber diet can actually constipate if not accompanied by plenty of fluid. Body weight divided in half = number of ounces per day. Adequate water consumption will also help keep hunger down and contribute to proper weight.

Linens

Linens in the kitchen are so much fun and nicer than throw away, scratchy paper. They help you feel like you're cultivating a warmer atmosphere.

I have made fabric napkins out of gingham, wovens, linens, and cotton holiday prints. A 14 to 15-inch square makes a nice large napkin. Using a standard 44/45" wide fabric, pre-wash your fabric, fold in thirds not including the selvedges where there is printing or not pattern. Cut in thirds. Cut these thirds in lengths to make squares. Serge or narrow hem your new napkins.

Along with a more standard assortment of napkins…living in the wild west (at least it gets wild at our house at times) we like nice big bandanas for napkins. Washable, inexpensive, colorful and fun for barbeques and picnics.

Diane at Tomato Soup Cake has a wonderful post with great ideas on how to keep your linens spotless. Click on the title to take you to her post. Read the comments too!

Experiment from the Garden's Plenty–Raspberry/Rhubarb Pie

1 pound rhubarb, cut in 1/2” slices or 1 qt. frozen or canned 1/2” rhubarb slices, drained
2 cups raspberries
1 1/2 cups sugar
3 Tbsp. cornstarch

Mix above together. Let rest for 15-20 minutes.

Line 10” pie plate with pastry; pour in filling. Adjust lattice top; seal edges. Brush lattice top and edges with milk.

Bake at 400° for about 45 minutes. Cover edges if needed to avoid over browning.

Mom's Easy Refrigerator Rolls

Oven 400°F
About 4 dozen medium pan rolls or 2 dozen plus of cloverleaf rolls

Mix day before:
Dissolve 2 Tbsp. (pkgs.) dry yeast in 2 cups very warm water.

Stir in:
1/2 cup sugar or 1/4 cup honey or fructose
2 tsp. Salt
1/4 cup softened butter
1 egg

Mix in 6 1/2-7 cups flour. (I used slightly over half, freshly ground Prairie Gold whole wheat flour.)

Place in a large bowl. It will more than double. Cover with lid or damp cloth, place in refrigerator.



Punch down dough when it reaches the top.

About three hours before baking, shape into rolls. Placing in greased pans. Cover and let rise until double. About 3 hours.

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Heat oven to 400°F. Bake rolls for 12-15 minutes.

Benefits of Whole Grains, Part 3

Fiber

Fiber is the skeleton of all plants. The plant cell walls. In general, the nourishment is inside; the fiber is in the wall. Fiber is concentrated in the outer coats of grains–wheat, barley, or corn. Chemically fiber is partly of cellulose, and non-cellulose polysaccharides and a little bit of non-carbohydrate material.

Fiber is the part of the plant food which is not absorbed during its passage through the small bowel. All other nutrients, as well as sugar, fat, and protein are absorbed in the small bowel.

Substitute whole grain products for refined products. If it doesn’t say 100% whole wheat/grain, it isn’t. Many whole wheat products are bleached/unbleached wheat flour with coloring. Watch out for high hidden fat content in processed foods. Leave skins on vegetables and fruits. Why peel the carrots going into a carrot cake? apples into an apple pie or muffins? Potato skins do contain compounds called glycoalkoloids that can cause headaches, diarrhea, and nausea in some people, but the incidence is very rare when eating a usual serving of potatoes. The presence of one of these glycoalkoloids called solanine is developed from chlorophyll build-up in potatoes that have been exposed to light for a time. These potatoes will have a greenish cast. Use this greenish cast as the “red light” on eating the skins. Otherwise, wash well, cut out any bad spots and budding eyes, and enjoy the highly nutritious skins. Try adding 4 medium carrots to 4-6 potatoes for your next batch of mashed potatoes.

Fiber is divided into soluble and insoluble. Some foods have both, some have mostly one or the other. Both forms combat constipation by softening and enlarging the stool.

Soluble: Substances that dissolve and thicken in water to form gels. Beans, oatmeal, barley, broccoli, and citrus fruits all contain soluble fiber, and oat bran is a rich source. Tends to slow passage of material through the digestive tract. Helpful to lower blood cholesterol, decrease fat absorption, and moderate wide swings in blood sugar levels.

Nonsoluble: Roughage, woody or structural parts of plants, such as fruit and vegetable skins and outer coatings, bran of wheat kernels. Insoluble fiber tends to speed passage of material through the digestive tract. Helpful in softening stools, regulating bowel movements through the colon, reducing colon cancer risk, and reducing the risk of diverticulosis and appendicitis.

Liners

Silicone liners, sometimes called Teflon liners, are a wonderful way to keep really gooey baked goods from mucking up your pans. I use them for granola, cinnamon rolls, hamburger buns, and fruit rolls. They help with baked goods that don’t need to be crisper on the bottom than the top. Silicone liners can be purchased at kitchen supply stores. They will last for years if you don't broil them or cut on them.

You can also line cake pans with parchment paper. Spray the pan, line it with the parchment paper, cut to fit, then lightly spray the parchment paper. Simply peel off the paper when you turn out your cake.

Creamy Fudge

This recipe from my Grandma Hatfield is a family favorite. My sons have even resorted to making it on their own! We've never found a fudge recipe that compares to this one.

Makes 5 pounds

15 oz. plain milk chocolate bars or milk chocolate chips (2 1/2 cups)
1-12 oz pkg. semi-sweet chocolate chips (2 cups)
1 jar (7 1/2 oz.) marshmallow whip

If using chocolate bars, cut in small pieces into a large lightweight mixing bowl. Put all the above ingredients into the bowl.

4 1/2 cups sugar
1 large can evaporated milk
1 1/2 tsp. salt
1 tsp. vanilla

Bring sugar, milk, salt, and vanilla to a boil in a large heavy kettle. Let boil slowly exactly 4 1/2 minutes. Stirring to prevent burning. Pour over chocolate mixture, mixing until chocolate is dissolved.

1 cup chopped pecans



Let stand until somewhat cool, add nuts. Pour into a 9” x 13” buttered pan. Finish cooling in refrigerator. Then cut in small pieces.



Popcorn used to clean the fudge bowl is yummy!

Cinnamon Rolls

This Sweet Dough recipe for dinner rolls, cinnamon rolls, pizza crusts, cinnamon swirl bread, Swedish Tea Ring is from a Missions Class I took in college. I've made this recipe over and over and over. It began as a white flour recipe with granulated sugar. I now use at least half whole wheat flour and either fructose or honey.

Warm together, until butter is melting. Do not need to scald unless using raw milk:
1/2 cup butter
2 cups milk

In large bowl combine and allow to bubble:
2 Tbsp yeast
1/4 cup fructose or honey
1/2 cup very warm water

When yeast mixture is bubbly, add milk and butter mixture with
2 eggs
2 tsp salt
4 cups gold flour
2-3 cups unbleached flour

Knead. Cover and allow to rise.



Form dough into desired shape(s). Place on sprayed or teflon lined (cinnamon rolls) pan. Allow to rise again except for pizza crusts.

Rolls–bake at 400 degrees for 12–15 minutes.

Pizza Crusts–prick with fork, spread with toppings bake at 450 degrees for 15-18 minutes. Dessert pizzas bake at 400 degrees about 12-15 minutes.

Bread–roll out dough with rolling pin, form into a loaf sealing sides and ends. Let rise. Bake at 350-375 for 30-45 minutes. (If top is getting to crusty, cover with foil half way through baking.) Time will depend on loaf size and temperature on oven.

To make Cinnamon rolls, Cinnamon Swirl bread, Swedish Tea Ring. Roll out dough with rolling pin. Spread a light coating of softened butter then sprinkle with brown sugar and cinnamon or spread a coating of honey and then sprinkle with cinnamon. Add chopped nuts, chocolate chips or raisins if desired. Roll up, sealing as you go. Slice every 1-1 1/2” for cinnamon rolls, for Swedish Tea Ring do not slice all the way through and form into a ring. Lay on Teflon-lined or greased pan. Cover, let rise. For Cinnamon Swirl bread, pinch ends and tuck under. Place in loaf pan, cover and allow to rise. Bake Cinnamon rolls for 15 minutes at 400°F. Tea Ring and breads will take longer. Glaze after removing from pan.

To make glaze: Use hot water and powdered sugar. About 1 Tbsp hot water to 1 cup powdered sugar.

Spices and Herbs

Spices and herbs are essential for great cooking. Keep them handy to your stove and oven. Mine reside in narrow cabinets on each side of the range hood. They are in alphabetical order so I can easily find them. This is very helpful, I can find the flavors that are not used as often quicker.



I also buy most of my herbs and spices from the bulk area at a grocery store I shop at. Some spices I use so little that this saves me dollars because I'm only buying the amount I need for cents and the rest of what comes in a prepackaged jar is not becoming stale. Other herbs and spices I use in large amounts and this also saves me money because they are sold by weight not by a small container I would use up quickly. The store also carries containers you may purchase to fill with your selection.

Grandma's Dinner Rolls

1 package dry yeast
1 cup lukewarm milk
1/4 cup warm water
1 tsp. salt
1/4 cup sugar
2 eggs, well beaten
1/4 cup melted shortening (at leat part butter for flavor)
3 1/4-4 cups of flour.

Dissolve yeast in warm water, then add sugar, salt and lukewarm milk. Stir in beaten eggs and melted shortening; add half of flour and beat vigorously until mixture drops from spoon in sheets. Add remaining flour or enough to make soft dough. Turn onto floured board and knead until smooth and elastic. Shape up into ball and place in greased bowl. Cover with dmap warm cloth. Let rise until doubled, approximately one and one-half to two hours.

Punch down. Let rise again until almost doubled.

Pinch off dough size of walnut, work, and shape with fingertips. Place three in each greased muffin cup. Cover and let rise until doubled in bulk.

Bake 15-20 minutes at 400°. Brush tops with butter. Cool. Makes two dozen.

Pecan Rolls

Using the recipe above tom ake dough, roll dough into rectangle shape one-fourth inch thick. Brush with melted butter and sprinkle with one-half cup sugar and one teaspoon cinnamon. Roll as for cinnamon rolls. Pinch and seal ends.

In shallow baking pan, melt two tablespoons butter, add one-half cup brown sugar, one-fourth cup dark corn syrup and heat slowly. Add one small can evaporated milk, mix well, and set aside.

Place rolls, cut side down over mixture. Cover and let rise until doubled. Bake at 400° for 15 to 20 minutes.

Remove from pan, bottom side up, on greased cooky sheet and cool. Makes 16-18 rolls. If dough bulk is too large to handle easily, divide dough in half and proced the smae, using half of sugar-cinnamon quantities for each.

Benefits of Whole Grains, Part 2

More notes from the Grains and Breads class I've given.

Importance of grains

According to the USDA pyramid we need 6-11 servings of grains each day. God designed grain as one of the most complete foods. When the whole grain is ground into flour and baked, the resulting bread fulfills the functions for which God intended it. If the grain is coarsely ground, the bread will have a rough texture. (Graham) If the grain is finely ground, the bread will have a smooth texture. In either case, whole-wheat bread will have a brownish tint to it. The desire to eliminate the dark color and rough texture has motivated bakers over the centuries to search for ways to get smoother, softer, whiter bread.

When steel rolling mills were introduced in America in 1874 for the purpose of producing white flour, the grain was crushed rather than ground. The germ and bran were flattened and then sifted out, leaving only the starch (endosperm) for white flour. Thus white bread for the multitudes was achieved.

White flour has a longer shelf life. By taking away the germ of the wheat, which contains the oil, and the outer covering, which contains the fiber, the flour also looses 25 vitamins, minerals and proteins. The germ is one of the richest sources of vitamin E, which is necessary for the absorption of vitamin A and for general vitality. Experiments show that a lack of vitamin E can lead to heart disease. “Vitamin enriched bread” does not have all the vitamins added nor are they in the same ratio.

“In recent years, doctors have become increasingly
aware of the importance of diet in relation to general health.
As part of this awareness there has been a great surge of
interest in the role of fiber or roughage in our food, and its
possible protection against a large number of diseases which
are very common in Western Countries today.
“A striking example of the recognition of fiber’s
importance is the Health Education Council of Great Britain’s
1982 conclusion that: ‘All in all, fiber is the single most important
form of food likely to be lacking in your everyday diet.’ The
same year, the following quote appeared in a highly authoritative
document produced by he USA’s National Research Council:
‘It is highly likely that the United States will eventually have the
option of adopting a diet that reduces the incidence of cancer by
approximately one-third.’” Dr. Denis Burkitt

Whole grains can be cooked in more ways than just bread. But, whole-grain bread is one of the “fiber-rich” foods that are essential to physical health. A fiber rich diet helps reduce the following “Western Diseases”: constipation, appendicitis, diverticular disease, hiatal hernia, hemorrhoids, varicose veins, heart disease, diabetes, large bowel cancer, and gallstones. According to the National Cancer Institute (1990) diet contributed 35% to sources of cancer, even more than tobacco.

By combining a grain with beans in your meal you will make a complete protein without the necessity of including a meat or dairy product. This will usually result in a lower fat and lower cost meal. Ex: Refried Beans and Mexican Rice; Bean chili and Cornbread