Sunday, October 24, 2010

Wheat Pita Bread

brainy farm wife,brainyfarmwife,pita bread recipe

2T yeast
2 cups warm water
2T sugar

2T dark molasses
4 cups wheat flour
1 cup ground flax meal
1 cup all purpose flour
2t salt

Add yeast, water and sugar in mixing bowl and allow to proof (apx 10 minutes).  Add molasses, wheat flour, salt and flax meal and mix.  Slowly add all purpose flour until smooth.  (I always use my Kitchen Aid to mix breads)

Grease a large bowl and place dough inside.  Set in warm place and allow to double, about 1 hour.
*Tip - if it's colder in the house due to winter, put a pan of water on the stove and turn on low.  Place a cooling rack over the pan and place the bowl with dough over that.  It will give the warmth the yeast needs to rise.

Punch down dough and knead.  Divide into 12 pieces.  Roll out to desired thickness (about 1/8 inch or so) with rolling pin.  Lay the pieces out on the lightly floured counter and cover with a towel.  Allow to rise apx 30 min.

Pre-heat oven to 400 with the baking sheet inside.  If not using a nice stoneware pan, sprinkle with cornmeal to prevent sticking.

Place dough rounds on sheet, as many as will fit at a time.  Bake for 8-10 minutes until tops have a slight browning.  Remove to cooling rack.  Once cooled, slice in half and cut pocket if needed.


Friday, October 8, 2010

Super Cheesy Scalloped Potato Recipe


I LOVE cheese.  And I love potatos.  What better way than to put them together for a side dish that will break the mold of mashed or baked potatos??  Best part, you can make them up ahead of time and put it in the fridge for a day or so until you're ready to cook it!  This picture is from the leftovers that I sprinkled some MORE cheese on and warmed up in our toaster oven.  Mmmmmm.  Best lunch!

12-16 medium potatos peeled and sliced (I use a mandolin to get nice, even slices - cooks better!)
2 cups shredded Colby Jack Cheese
1 cup shredded Mozzerella
1/4 cup chopped onion (or dehydrated diced onion)
1 1/2 cups sour cream
1 can condensed cream of chicken soup
1 can condensed cream of mushroom soup
1 1/2 cups milk
1 package bacon, cooked and diced
4 Tablespoons melted butter
1 teaspoon salt
1 teaspoon pepper

Peel and slice potatos and place into 9x13 casserole dish (I would recommend spraying the sides with PAM).  Shred cheese and mix together.  Take 2 cups and mix in with the potatos.  In a seperate bowl, combine sour cream, soups, milk, butter, salt, pepper and 3/4 of the bacon and mix well.  Pour over the potatos.  Sprinkle with remaining cheese and bacon.  Also good sprinkled with fresh chives!

Bake at 350 for apx 60 minutes, or until potatos are tender to the fork and cheese is slighly browned.


Thursday, October 7, 2010

Lemon Blueberry Nut Bread

lemon blueberry nut bread recipe
1/3 cup softened stick butter
1 cup sugar
2 eggs
3 Tablespoons lemon juice
1 1/2 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup milk
2 Tablespoons grated lemon peel
1/2 cup choped walnuts (or nut of choice)
1 cup fresh or frozen blueberries (do not defrost frozen before adding to batter)
2 Tablespoons lemon juice
1/4 cup sugar

Cream together butter and sugar until light and fluffy.  Mix in eggs one at a time, making sure they are well beaten.  Add lemon juice.  Combine flour, baking powder and salt in seperate bowl.  Add slowly to mix with milk (using a standing mixer, I slowly pour in both at the same time.)  Mix well.  Fold in the lemon peel, nuts and blueberries.

Pour into greased loaf pan and place on lowest rack in pre-heated oven at 350.  Bake for 60-70 minutes, or until toothpick comes out clean.

Cool for apx 10 minutes before removing from pan.  Place on wire rack and drizzle glaze over the bread.  This gives it a sweet finish and helps lock in the moisture.  You can also prick the bread with toothpicks for more of the glaze to soak into the bread.


Tuesday, October 5, 2010

V is for Victory: Recipes

I got the coolest present this weekend.  My Father-in-Law gave me this wonderful cookbook that he received from a neighbor.  Since I'm a bit of a history buff (given that is what I studied for my undergrad degree) and WWII is one of my favorite eras, I was very excited to receive this!  I can't wait to dig through the recipes and see what's in there.  Can you imagine some of the cool, old-fashioned, lost recipes I'll find?  I'll be sure to share some of them with you!


Look at that! 1943!

Monday, October 4, 2010

The Very Hungry Caterpillar Quilt

Finally finished a quilt I started way back before the move and summer of craziness.

I found the MOST adorable fabric at (one of my favorite websites) and just had to make something with it.  I decided to do the Cathedral Rag quilt, because I thought the circles sewed into squares with the peeking out colors would be perfect.  The circles are sandwiched with red flannel in the middle.

This is the front, with the rag-side showing:

Here is the back.  I *LOVE* the fact that the caterpillars frame the gorgeous colors.

And here's a picture with the back and front together, so you can get a feel. 

Wouldn't this make an adorable baby shower present, with a copy of the book?  I'm debating giving it as a gift or selling it.  I'm just not sure.  I kindof need some money to buy this adorable Pokey Little Puppy fabric to make a quilt!  That is my favorite Little Golden Book story EVER!