Chocolate Muffins - THM friendly

Chocolate Muffins - THM friendly
Oven 375°F Yields 6 regular size muffins
Gluten free, sugar free, dairy free option

I don't know if it is the high altitude, my lack of microwave savvy, or what, but the *Muffin in a Mug* recipe from the Trim Healthy Mama book were easy, yet not quite right for us. This is the result after playing with the recipe. It does take a bit longer, but I end up with extra for lunches.

Mix well in mixer bowl:
3 eggs
1 Tbsp butter (or coconut oil to make dairy free)
2 Tbsp coconut oil
3 Tbsp xylitol
15 drops liquid stevia (or equivalent choice of sweetner)
3 Tbsp cocoa powder
6 Tbsp flaxseed meal
3 tbsp water
2 pinches sea salt
1 1/2 Tbsp vanilla

Pulse in:
1 1/2 tsp baking powder
2 Tbsp coconut flour

Let rest 1-2 minutes for batter to thicken slightly before filling greased or paper-lined muffin cups. Fill to about 1/4" below top.

Bake at 375° F for about 15 minutes. Muffin should spring back from finger test. If you over-bake muffins they will be dry.

I like to sprinkle a few dark chocolate chips and/or soaked nuts on top before baking.

Sourdough Day

It was a cold, rainy, frosty day here even though it was June. 

I already had the sourdough sponged to make Sourdough Tortillas. This recipe is from Vintage Remedies: Guide to Bread. These are easy and light. I can mix them in the morning and roll and bake just before supper. They have become our favorite tortilla recipe because of how light and tender they are. I usually use a Spelt-Prairie Gold-Natural White Flour mix for these. But sometimes I use some Barley too.

Using a French Rolling Pin, the tortillas are rolled directly on the counter top.

Using a cast iron skillet heated to medium, then lowering the temperature. See the air bubbles-they make the tortilla light.

I stack the tortillas on a cooling rack as they come off the pan.

Up close to see the air bubbles.

Our 37th anniversary was the next day, so I wanted a yummy dessert to put in Mr. Wonderful's lunch. The Sourdough Chocolate Cake also from Vintage Remedies: Guide to Bread looked like a healthier choice. It was easy to make and turned out light and moist.

The batter is mixed easily by hand in two steps.

Poured into the buttered pan, ready to bake. Look at the activity of the sourdough-all those bubbles!

I chose to just put a glaze on top.

The crumb is magnificent!

We also had Sourdough Waffles for breakfast the next morning. There were fresh strawberries from the garden for Mr. Wonderful's waffle.

Sourdough is yummy and healthy!

Free Books to Help with Traditional Cultured Foods

Need some help learning about traditional cultured foods? Cultures for Health has several free books (down-loads) available.

They walk you through ingredients, safety, basic steps, and include many recipes.

I think the Kefir "Book" was the first I received. I enjoy the Kefir ice cream recipe! It includes dairy and water kefir recipes.

Other books, I've received are: Cheesemaking, Kombucha, Lacto-Fermentation, Sourdough, and Yogurt. I choose to print the books out and keep them in a large Three-ring binder.

To receive these wonderful resources go to the bottom of Cultures for Health's home page and sign-up. They are free and there is also a free newsletter. An easy and free resource to improve your health!

Freezer Biscuits for a large crowd

Being in charge of the church's "Easter" breakfast means I'm always on the look-out for a way to serve healthier food to a large crowd. When Money Saving Mom shared making Freezer Biscuits I knew I needed to try it.

I had an old recipe of a Freezer Biscuit that we didn't like, because it was dry and didn't raise well.
The tip of letting the biscuits thaw for an half-hour to hour makes all the difference.

Here is the recipe I'm using:

4 cups flour (I've also done two batches with half pastry wheat flour)
1 cup butter
3 Tbsp. Baking Powder
4 tsp. sugar (if using honey half)
1 tsp. cream of tartar
1 tsp. salt
About 1 1/3 cups buttermilk, milk, kefir

Cut butter into flour. I used my beater to break up the butter well, before turning the mixer on to finish blending the butter in.

Add all other dry ingredients. Mix until a fine crumb.

Stir in buttermilk until just moistened. Depending on your flour and weather you might not need all the buttermilk.

Knead exactly 10 times on well-floured cloth or board. Pat out to about 3/4" thick. Cut with biscuit cutter.

Place on cookie sheet.

Place cookie sheet in freezer. Let freeze. Bag up and keep in freezer.

This size batch makes about 18-20 biscuits.

To Bake:
Preheat oven to 425- 450°F while biscuits are waiting. (The electric ovens at church we used 425°F, my propane oven at home I use 450°F.

Set frozen biscuits on cookie sheet. (I cover with a tea towel.) Wait about 30 minutes to 1 hour then bake at 450°F for about 12 minutes. Because they are still firm when you put them in the oven they will take a little longer than normal biscuits to bake.

I also love that I can take out just a few at a time when it is just 2 or 3 of us here to eat.

Real Food Learning-GNOWFGLINS

I've been learning all kinds of interesting information over at GNOWFGLINS from Wardee.To join in follow my link If five friends sign-up, I'll receive a free video!

Grain Mills

I've been enjoying the podcasts and information on GNOWFGLINS.com

Last week's podcast was about grain mills. Very informative if you are considering one for your home.

http://gnowfglins.com/2013/02/21/kyf-022-grain-mills-with-vickilynn-haycraft/

Multi-Grain Overnight Bagels

This recipe owes it start to Overnight Bagels is a recipe from Kim Cahill's No Guesswork Cookbook.

I wanted a healthier version. I added and adjusted some ingredients.

Makes 16
You need two cookie sheets
Bake at 450°F for 12 minutes

Night Before:

In blender, process:
1/3 cup oat flakes (oatmeal)
1/3 cup 7-grain flakes
1/3 cup raw sunflower seeds (shelled)
Some whole flax seed if you don't have ground to add later

In mixer bowl stir together and let rest till bubbly:
2 1/2 cups hot water
2 Tbsp. yeast

Now put 2 tsp. of olive oil in 1/3 cup measure. Then fill the measure with honey. This will allow the honey to slide out easily.

Add: 2 1/2 tsp. sea salt
1-2 tsp. ground flax seed
5 1/2 cups freshly ground Spelt ( about 1 cup) and Bronze Chief (red)  wheat flour
Grains from blender
1 cup Natural White (unbleached)flour

Mix knead in more whole grain flour if needed. This dough should be rather stiff, yet still have a bit of sticky when touched. Cover. Let rest 10 minutes.

Roll dough into a 16" log on a greased bread board. Cut into 1" slides. Roll each into a ball. Cover. Let rest 5 minutes.

Shape with a 1 1/2" hole. Place on lined cookie sheets. Eight to a sheet. Cover tightly with plastic wrap and place in refrigerator overnight.

In the morning:

Remove cookie sheets from refrigerator and let set for 20 minutes.

Preheat oven to 450°F

Boil each Bagel for 30 seconds. Drain on wire rack over paper towels.

Bake for 12 minutes.

These freeze very well.

Double Chocolate Zucchini Bread

Can't remember where I found this one, but my husband gobbles it up! And it freezes well.

2 small zucchini grated = 2 cups grated

Preheat oven to 350°F. Grease 2, 8" x 4" loaf pans

Mix:
4 cups flour
1/2 cup cocoa
1 1/2 cups sugar
1/2 tsp. baking powder
3/4 tsp. salt
1 1/2 tsp. cinnamon

Add:
1 1/2 cup oil
3 eggs
1 1/2 cups milk
2 tsp. vanilla

Stir in zucchini and 1 cup chocolate chips

Bake for about 1 hour and 15-20 minutes. Toothpick should come out clean.

Yummy!

Grain/Bread Class 4

Most of the yummy artisan breads are based on sourdough recipes using Baker's Percentage. Here is what I've learned:

    A good starter (storage leaven) will be approximately:
    1/2 flour and 1/2 water

    Baker’s Percentage measures all ingredients relative to the weight of the flour in the recipe.
    Example:    100% flour            65% water        =  65% hydration dough

    Typical doughs have a water hydration of 60-75% of weight of flour.
    • Use a lower percentage with lower protein/lower gluten flour.
    • Higher percentage with higher protein/higher gluten flour.
Because your protein/gluten will absorb more moisture!

    Natural leavens should be actively fermenting and reproducing when they are incorporated into a dough. They will have elasticity and be lively.
        Thin–bubbly, frothy
        Thick–spongy, gassy

    The yeast cells are converting carbs into equal amounts of CO2 and alcohol, making other organic molecules as by-products = fermentation.
   
    If there is a bad smell, throw it away. It is from die off.
    A thick storage leaven lasts longer.
    To long term store–refresh, (mix in new flour and water, get lively) then put in freezer. When taken out of the freezer you will need to refresh once or more times before using.

    Water Issues:
    •Chlorinated water kills
    •Too alkaline–harder time starting
    •Too soft–sticky, poor holding gases

Here are the steps to a yummy Sour Dough Loaf. I usually make round loaves.


1. Refresh storage leaven with a factor of 5
Mix in large plastic, glass, or wood bowl.
(Do not use metal with fermented doughs.)
Cover. Let rest 8-12 hours.

2. Increase leaven by a factor of 3
Mix in. Remove storage leaven after:
    1 hour using in 1 week.
    3 hours using in 3 days.
    5-6 hours using next day.
Cover. Let rise until active, lively.  Should
be within 4 hours.

3. Mix/knead in remaining four, salt, and water.
If making a high hydration dough. Mix in last
of water at end by poking holes with finger
dribbling water in hole, then kneading.
Cover let rise about 3 hours.


4. Divide into loaf size.
•Round loaves.
Dough should be tense but not ripping.
Cover and rest 15-20 minutes.
•Shape-gentler than rounding. Slash for peel.
Place on pans. Cover.

•Proof at kitchen temperature (70°F) for
about 3 1/2 hours.–last rise.

5. Preheat oven to 450°F
Place pan of water on lower rack if you
want chewier crust.
Bake at 450°F for 10 minutes.
Continue to bake at 350° for about:
25 minutes 1 # loaves
35 minutes 1.5 # loaves


Notes:
To retard: Retard after 1 hour of proofing.
Cover loaves with cloth or plastic wrap. Place in
refrigerator. Bring out 3 hours before baking.

Ciabatta is 80% hydration.

At 58% hydration you will get more bloom at slash.

2 oz. per pound loss in baking




Examples (follow steps above):

10 pounds of dough

1. 1 # starter (leaven)
+ 1 # Prairie Gold Flour
+ 1 # water                = 3 # dough


2. 3 # active leaven
+ 1.5 # Prairie Gold Flour
+ 1.5 # water                = 6 # dough
1-6 hours later remove -1.5 # to storage                                            = 4.5# dough


3. 62 ounces Natural White Flour
26 ounces water
3 ounces salt (4.5 Tbsp)                = 10# dough


4. Shape in 6–1.5 pound loaves
or 8–1.25 pound loaves




2 pounds of dough

1.
2 oz. starter (leaven)
+ 4 oz. Prairie Gold Flour
+ 4 oz. water                    = 10 oz. dough


2.
10 oz. active leaven
+ 10 oz. Prairie Gold Flour
+ 10 oz. water                   = 30 oz. dough
1-6 hours later remove -4 oz. to storage                                          = 26 oz. dough


3.
4-5oz. Natural White Flour
1-2 oz. water
.75 oz. salt (1 Tbsp)                               = 2# dough


4.
Shape in 2–1pound loaves

Grain/Bread Class 3

Steps to a great loaf of bread
    1. Water (liquid) between 105 and 115 degrees
    2. Flour is added to the yeast and vigorously mixed
    3. The dough is kneaded by folding and pushing down.
    4. The dough is then covered and allowed to rise.
    5. The dough should double in size.
    6. The dough is then punched down and kneaded again.
Well made wheat dough will loose its gas about half-way through baking. At approximately 125-165°F internally.

Mix Sweet Dough–Recipe below.

Commercial loaves:
     •often have conditioners (chemicals) added to help the large batches to endure the rough kneading processes.
    •often mix their liquid ingredients together with yeast and let them ferment separately from the flour. This short-cut reduces the time needed to make a loaf of bread, but it also eliminates the process through which minerals are released from the flour and made useable to our body.

    Whole wheat bread that rises slowly is substantially higher in potassium, magnesium, zinc, and vitamins B6, B12 biotin, and pantothenic acid (a B vitamin shown to slow the effects of aging.)

Mixers, Mills, and Bread Machines
    When using a mixer or bread machine to mix your bread dough you need to be aware of the “flour capacity” so you don’t over-burden your machine; adjust large recipes to fit your machine. If you no longer have your instruction manual try looking on-line. .
    Some mixers have bread hooks that actually work more like knives and rip the dough. This will damage your yeast dough. When looking for a mixer or machine you want a post-type hook/paddle that will not cut the gluten threads while kneading.  The large Kitchen-aid mixers have stood the test of time. Bosch is another popular brand of kitchen machine.
    Get a bread machine that has a manual setting. You can then let it mix your bread, but you form it and bake it.
    Watch Thrift stores for a high quality bread machine. Zo or Dak are the two I’m familiar with.   
    With a sturdy blender, one that excels at crushing ice, you can “grind” rolled oats, tiny grains, and crack whole grains for hot cereal.
    You can even mix whole-grain pancakes and coffeecakes. There must be at least 1 cup grain to 1 1/4 cups liquid. Put in liquid, add grain (not flour). Blend on high 3-5 minutes. If a “bubble” forms change speeds or add liquid. Blend in leavening and spices, other ingredients just before baking. You may need to pulse to remix occasionally if you are making pancakes or waffles.

    Studies show there is a significant loss of nutrients and deterioration within 72 hours of processing grain.  Wheat germ oil becomes rancid. Flour begins to mold. Vitamins oxidize. Fresh is best. Letting the flour age for a couple hours will actually give you more flavor.There are two basic types: stone-ground and micronizers. In shopping for a mill look for:
    Slow–keeps the flour cooler, not as damaged, high speeds tend to dust your kitchen and overheat the flour
    Stoneground–has stood the test of time
    Micronizers–are cheaper. Some are very noisy–comparable to a jet taking off. Look at Whispermills.
    Cleanability–some types are a pain to clean.

Form dough into desired shape–product. Cover and take home to bake.

Sweet Dough (Pizza Crust, Dinner Rolls, Cinnamon Rolls Swedish Tea Ring)

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–Form, place in buttered pan. Cover and let rise till double. Bake at 400°F 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 of 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 pan. Cover, let rise. For Cinnamon Swirl bread: roll out like for cinnamon rolls, then roll up like a regular loaf, pinch ends and tuck under. Place in loaf pan, cover and allow to rise. Bake 12-15 minutes. Watch to keep from over browning. To make glaze: Use hot water and powdered sugar. About 1 Tbsp hot water to 1 cup powdered sugar.

For Class 4 go here.

For Class 2 go here.

Sourdough Waffles

These are a regular weekly breakfast at our house.

The night before or at least 8 hours before:
Mix starter with hard wheat flour (will give a crustier waffle) and lukewarm buttermilk or water to make a thick batter in a glass or plastic bowl. Cover.  Remember you will be adding more liquids when you are ready to cook.

When ready to cook, before mixing–pour off extra starter and store in glass or plastic jar in refrigerator.
Plan about 2 cups of the starter sponge left in the bowl per 4 large Belgium waffles.

Mix in the following order:
2 cups starter sponge
3-4 eggs (depending on size of egg and crispness desired)
2-4 Tbsp. oil (depending on crispness desired)
2-4 Tbsp. honey

Preheat waffle iron. Spray or grease according to manufacture directions

When waffle iron is hot, mix in 1/2 tsp. baking soda to batter.

Stir before each filling of waffle iron. Cook according to manufacture directions.

Optional–Sprinkle on waffle before closing lid: chocolate chips, chopped nuts, partially cooked bacon dices.

Wheat-Yogurt Scones

This recipe started with the Raspberry-Chocolate Scones I found on the internet. Which are absolutely delectable. They were a instant success at a recent tea party.

But my quest for everyday healthier options led me to start tweaking the recipe.

Tip: keep your scone ingredients very, very cold.
Preheat oven to 375°F.

In medium to large bowl stir together:
2 cups whole wheat pastry flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1/4 cup fructose

Cut in 6 Tablespoons very cold butter until mixture resembles crumbs.

Add:
1 egg
1/2 cup plain yogurt
1 1/2 teaspoon vanilla

Knead for about 10 strokes. Pat out in circle about 1" thick.

Cut in 6 or 8 pie shaped wedges or cut with a circle biscuit cutter. Place on buttered baking sheet at least a finger-space apart.

Wash tops with 1 egg mixed with 1 Tablespoon water.

Bake at 375°F for 18 - 20 minutes. Remove.

Turn on broiler. Sprinkle tops with powdered sugar and place under broiler to caramelize.

Warm and ready to eat with some Mock Devonshire Cream! Yum!!

 

 

 

 

 

 

I made these the other day with about 1/2 cup chopped semi-sweet chocolate and 1/2 cup fresh blueberries added just before the liquid ingredients. Wonderful!

French Croissants (a la' Munger at high-altitude)

If you can resist one of these when they come out of the oven–you have incredible will power!

The basis for the delicious recipe comes from O Chef . com. I made some changes to help with high altitude and how I cook.

3 Tablespoons of flour
3/4 pound of butter at slightly cooler than room temperature

Sprinkle half the flour on a sheet of aluminum foil. Place the butter on the foil in three sticks slightly apart. Sprinkle the rest of the flour on top and sides of the butter. Now flatten the butter into one 6" square, working the flour into the butter surfaces to help keep it from sticking to the foil. Wrap the butter in the foil and place in the refrigerator to chill.

In kitchen-aid mixer bowl blend
2 Tbsp. yeat with 1/4 cup warm water
Add warmed  1 3/4 cups of milk and 1/4 cup of heavy cream
Let rest until bubbly.

Next add
2 cups of flour
2 tsp. salt
2 Tbsp. granulated sugar
Blend together with flat beater.

Change to dough hook and add flour 1/4-1/2 cup at a time. It will take approximately 4 1/2-5 cups of flour to reach a soft, non-sticky dough. Knead for approximately 4-5 minutes. Cover dough with plastic wrap and place in refrigerator for 1 hour.

Take butter out of refrigerator approximately 10 minutes before removing dough. The butter must be pliable but not sticky when you remove the dough from the refrigerator.

Place the dough on a floured work surface and flatten to a 10" square. Place butter on dough diagonally. Fold dough corners over butter sealing edges together. Now roll into a rectangle. (Dough and butter should be pliable not sticky.) Fold dough into thirds. Seal edges. Roll into a large rectangle again. Now fold outside short edges to center. Fold in half like a book. Seal edges again. Wrap the dough loosely in plastic wrap and put in refrigerator for 2 hours.

Place dough on floured surface. Unwrap and roll out into a rectangle. Fold in thirds. Seal edges. Wrap again in loose plastic wrap. Place in refrigerator over-night.

Mix 1 egg and 1 Tbsp of water. This is your egg wash.

Cut dough in half with pizza cutter on a floured surface. Put half the dough back in the plastic wrap. Roll the other half into a 1/4" thick rectangle 10" wide. Cut the croissants into triangles with a 5" base with a pizza cutter. Roll starting at the base going to the tip. Curve to form the classic croissant shape. Place on silicone lined baking sheets. Work the other half of the dough the same way. Re-shape the trimmings into usable pieces. Cover the baking sheets with a tea towel and let rise for up to 2 hours. They should double in size.

You may now freeze the croissants or precede to baking.

To freeze: Place baking sheets in freezer. When the croissants are solidly frozen remove to a plastic freezer bag. To bake frozen croissants: Wash with egg wash and bake frozen. It will take just a little longer.


To bake immediately: Wash with egg wash. Bake at 400°F for 20 minutes. They should be golden not browned.

Croissants should be cooled before serving.

Whole Wheat & Spelt Bread Experiment

Below is my standard 100% Whole Wheat Sandwich Bread recipe. I use Bronze Chief from Wheat Montana Visit here.
Today instead of using all wheat, I subbed 1 cup of Spelt Berries into the grinder. Here is how my bread turned out.

Smells wonderful!!!

Here is the recipe:

Grind 6 1/2 cups of hard wheat berries

In large mixer bowl combine:
3 1/2 cups very warm water
1/2 cup oil or melted butter
1/2 cup honey
1 Tbsp. ground flaxseed ( I also get this from Wheat Montana!)

Add 3 cups of the freshly ground flour and 2 Tbsp. active dry yeast. Let sit till bubbly.

Add 1 egg and 1 Tbsp. salt.

Turn on machine with dough hook and add more flour. Till the sides and bottom of bowl are clean. Knead for almost 10 minutes. (Add more flour if needed. But keep the dough slightly sticky.)

Cover, let rise to doubled.

Coat breadboard with oil or spray. Form 2  large loaves. Let rise to doubled covered in greased pans. Bake at 360°F for 35 - 40 minutes.

Rub tops with butter when you remove from oven. Turn out on sides to cool on rack.

Double Chocolate Bran Muffins

A tempting treat that has healthy bran and whole-wheat!

Oven 375°F 20 minutes for 10 jumbo size
Grease pans

Melt and stir together in 2-quart saucepan:
1/2-cup butter or 1/4-cup applesauce and 1/4 cup butter
12 oz. semi-sweet chocolate chips or 3/4-cup cocoa

Add to chocolate mixture in saucepan:
1/2-cup sour cream or plain yogurt

In mixer bowl:
Beat 1/2 cup packed brown sugar
4 large eggs (3 eggs if using applesauce)
1-teaspoon vanilla

Add sugar mixture to chocolate mixture, stirring just ‘til moist.

Lightly stir in 1-cup whole-wheat pastry flour, 1/2-cup wheat or oat bran, 1/2-teaspoon baking soda, and 1/8-teaspoon salt.

Fold in 1 cup chocolate chips and optional 1/2 cup chopped nuts.

Fill greased muffin cups 2/3 full. Sprinkle tops with more chocolate chips.

Bake until set. Over-baking will dry out muffins. Cool for 5 minutes in pan then remove.

**You can soak the bran and wheat flour in the sour cream or yogurt during the night before making the muffins.

Zwieback Toast

I've been having trouble finding Zwieback Toast for Ruby's Cheesecake. So I pulled this recipe out and tried it.

Scald 1/2 cup milk, cool to warm.

Dissolve 2 Tbsp yeast in milk. Add 1/4 cup sugar, 1/2 tsp. salt, 3 eggs and about 3 cups of flour. Stir well. Knead in enough additional dough to make a workable, light dough. It should still be sticky but not wet. Cover. Let rise until double.

Shape into oblong rolls about 2 inches in diameter and 4 inches long. Space at least 2 inches apart on buttered baking sheet. Cover. Let rise again.

Bake for 20 minutes at 400° F. Remove from oven when browned. Let cool. Then chill in refrigerator.

When cold, cut in 1/2" slices. Toast slices evenly in 400° F oven for about 10 minutes. Make sure slices are dry all the way through.

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.

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.

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.

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.