1 doz eggs, scrambled
1 lb breakfast sausage (not links)
Cheese
Brown sausage, drain and set aside on paper towel on a plate. Scramble eggs, add cooked sausage. Layer with cheese.
You can also use bacon instead of sausage, or any combination of breakfast food!
Monday, January 25, 2010
Saturday, January 16, 2010
Tips for Baking Yeast Breads
I hear from lots of people how they have just had such terrible luck with making bread. Mine has definitely been through trial and error, so here are the tips I've learned that help me.
* Always, always, ALWAYS proof your yeast. Yeast is an active and live bacteria. If the liquids you add are too cold, it won't activate. If it's too hot - you'll kill it. To proof your yeast: measure your yeast in a seperate bowl, add 1T sugar (sugar is the bacteria's food) then add warm water. The ideal temperature is between 110 and 115 degrees F. Active Dry Yeast NEEDS to be proofed. And while Instant Yeast does not, I always do anyway, because then I don't waste an entire batch of bread by killing off or not activating the yeast.
According to a friend of mine who read this, some fancy schmancy new ovens have a 'bread proofing' function. I must explore this idea further.
* If your bread doesn't rise, or doesn't rise fast enough - it may be too cold in your house. I often take a large pan of water and put a cooling rack over the pan. I turn the stove onto medium low and put the dough in a greased bowl to rise. Just watch to make sure the towel you cover it will isn't anywhere near the burner. Also, don't get it too high, or it will rise too fast and can even start to cook onto the edges of the bowl.
* Don't put in too much flour. While the amount of flour you add does depend on the humidity level of your area, you actually want your dough to be wetter and sticky.
* Wheat or Heavy Grained Bread. They take longer to rise, don't rise as high or fluffy and can become quite dense. Use 1/2 and 1/2 with white flour, or add some additional glueten for a fluffier bread. I like to use Bob's Red Mill . You can often find it in the baking section of your grocery store.
* Don't over-knead your bread. Texture really does matter. You want it elasticy, but well mixed. You'll have to experiment with this for yourself, especially depending on how you mix before you knead. I have found that by mixing in my kitchen Aid with the dough hook on low I can lower my knead time and get a great texture.
*Storing your Yeast. If you buy the large bag at Costco to save money (like me). Then once the bag is opened it does need to be stored in an airtight container in your fridge. Without it refridgerated, it will die and be useless. Also, write the expiration date on the container.
* Milk in receips can create a great flavor and texture. However, if you do not scald the enzymes will interfere with the yeast. Canned milk and buttermilk are great for baking. Buttermilk adds an amazing texture, but use 1/2 of what is called for in the recipe.
* Liquids you can substitute the water in your recipe with yogurt (1/2 of liquid called for) or other broths, juices or flavorings for flavor.
* Don't overcook. Loaves are done when they sound hollow when tapped. Remove from pans immediately to cool.
*Storing your bread. Loaves can be frozen and stored well, but make sure they are completely cool before freezing.
* Freezing to bake later. Do you love warm, fresh rolls at dinner, but don't always have the time to do the full prep? I picked up some disposable baking tins at the Dollar store and prepped a double batch of rolls. After the first rise when you shape the rolls, divide them up into the different pans. Cover them well (tin foil, etc) and place in the freezer. Then, all you have to do is pull out the pan, set in a warm place to defrost and rise, then pop in the oven! Also, you can place them on a cookie sheet to freeze, then toss them into a large ziploc. Just like the store-bought freezer rolls. You can also do this for full loaves of bread.
Happy Baking!
* Always, always, ALWAYS proof your yeast. Yeast is an active and live bacteria. If the liquids you add are too cold, it won't activate. If it's too hot - you'll kill it. To proof your yeast: measure your yeast in a seperate bowl, add 1T sugar (sugar is the bacteria's food) then add warm water. The ideal temperature is between 110 and 115 degrees F. Active Dry Yeast NEEDS to be proofed. And while Instant Yeast does not, I always do anyway, because then I don't waste an entire batch of bread by killing off or not activating the yeast.
According to a friend of mine who read this, some fancy schmancy new ovens have a 'bread proofing' function. I must explore this idea further.
* If your bread doesn't rise, or doesn't rise fast enough - it may be too cold in your house. I often take a large pan of water and put a cooling rack over the pan. I turn the stove onto medium low and put the dough in a greased bowl to rise. Just watch to make sure the towel you cover it will isn't anywhere near the burner. Also, don't get it too high, or it will rise too fast and can even start to cook onto the edges of the bowl.
* Don't put in too much flour. While the amount of flour you add does depend on the humidity level of your area, you actually want your dough to be wetter and sticky.
* Wheat or Heavy Grained Bread. They take longer to rise, don't rise as high or fluffy and can become quite dense. Use 1/2 and 1/2 with white flour, or add some additional glueten for a fluffier bread. I like to use Bob's Red Mill . You can often find it in the baking section of your grocery store.
* Don't over-knead your bread. Texture really does matter. You want it elasticy, but well mixed. You'll have to experiment with this for yourself, especially depending on how you mix before you knead. I have found that by mixing in my kitchen Aid with the dough hook on low I can lower my knead time and get a great texture.
*Storing your Yeast. If you buy the large bag at Costco to save money (like me). Then once the bag is opened it does need to be stored in an airtight container in your fridge. Without it refridgerated, it will die and be useless. Also, write the expiration date on the container.
* Milk in receips can create a great flavor and texture. However, if you do not scald the enzymes will interfere with the yeast. Canned milk and buttermilk are great for baking. Buttermilk adds an amazing texture, but use 1/2 of what is called for in the recipe.
* Liquids you can substitute the water in your recipe with yogurt (1/2 of liquid called for) or other broths, juices or flavorings for flavor.
* Don't overcook. Loaves are done when they sound hollow when tapped. Remove from pans immediately to cool.
*Storing your bread. Loaves can be frozen and stored well, but make sure they are completely cool before freezing.
* Freezing to bake later. Do you love warm, fresh rolls at dinner, but don't always have the time to do the full prep? I picked up some disposable baking tins at the Dollar store and prepped a double batch of rolls. After the first rise when you shape the rolls, divide them up into the different pans. Cover them well (tin foil, etc) and place in the freezer. Then, all you have to do is pull out the pan, set in a warm place to defrost and rise, then pop in the oven! Also, you can place them on a cookie sheet to freeze, then toss them into a large ziploc. Just like the store-bought freezer rolls. You can also do this for full loaves of bread.
Happy Baking!
Friday, January 8, 2010
Chocolate Banana Waffles
I made one batch of these, and it make apx 14 regular sized waffles. My daughter rated the dinner with 10 A+'s, and they quickly gobbled them up. I will be making them next with whole wheat flour, doubling (or more) the batch and freezing them.
They do come out kind of soft right out of the waffle maker, but can be taken out of the freezer and tossed into the toaster!
1 ½ cups all-purpose flour
3 teaspoons baking powder
½ teaspoon salt
½ cup white sugar
¼ cup unsweetened cocoa powder
1 cup milk
2 eggs
2 tablespoons butter, melted
2 bananas, mashed
1 cup mini chocolate chips
Preheat waffle iron. In a large mixing bowl, stir together flour, baking powder, salt, sugar and cocoa. Blend in milk, eggs and butter and bananas until mixture is smooth. Stir in chocolate chips.
Spray preheated waffle iron with non-stick cooking spray. Pour mix onto hot waffle iron. Cook until golden brown or your waffle iron turns off.
I served with butter, powdered sugar, sliced strawberries, whipped cream and some chocolate chips.
*PS. To my dear friend Jannet who can't eat chocolate. I bet you could substitute the cocoa with white chocolate powder, carob powder, or whatever. :D
Wednesday, December 2, 2009
Turkey & Cranberry Won Tons
I had a dual goal in coming up with this recipe: to use my Thanksgiving leftovers and to make an appetizer for a pot-luck dinner that I was going to. I came up with this!
1 8oz package of cream cheese, softened
1 can of whole cranberry sauce
3 cups diced turkey
3/4 cup slivered almonds
1 package Won Ton wrappers
Blend the cream cheese and the cranberry sauce until smooth and well blended. Dice up the turkey as fine as you’d like it. It can be shredded or I used my Pampered Chef food chopper. Add to the cream cheese mix with the almonds and salt and pepper to taste.
Using a spoon (or Pampered Chef small scoop), place some filling in the middle of the won ton wrapper. Use water around the edges so it will seal, then close.
I baked mine at 375 for about 30-40 minutes. You can also fry them. And we all know that fried is always better.
Serve with any remaining cranberry sauce that you might have as a dip.
ENJOY!
Monday, November 23, 2009
Christmas Ornament Exchange & a Contest
I absolutely love the holiday season. One of my favorite things is shopping. Not because I *LOVE* shopping, but because I really enjoy findOing the right present for each person. I love knowing that I have found something that they enjoy.
Often, as parents, we get caught up in the craziness of the seasoI wn and focusing on the kids. I love Christmas morning because I love to see the faces of my kids as they light up with excitement. Sure, I love opening presents - but the true joy for me comes in the giving to others.
I wanted to start a fun tradition: an ornament exchange. Some friends and I have done this in the past, and it is so fun to pull them out each year and remember who sent them to me. It creates some great memories.
SO! Click this link to sign up for the ornament exchange. The website that coordinates this is very secure, and only the person who gets your name will see your information.
Also - invite friends to join! Respond to this thread with how many invites you sent. I will be awarding 2 prizes. One for the person who invites the most. And one for the person who has the most friends sign up.
Winners will receive a VERY special "Brainy Farm Wife" ornament.
I am extending the deadline to sign up until December 3rd. However, since the exchange requires you to send an ornament that represents your hometown, feel free to find it anytime and then send it when you receive your name.
Let's have fun!
Often, as parents, we get caught up in the craziness of the seasoI wn and focusing on the kids. I love Christmas morning because I love to see the faces of my kids as they light up with excitement. Sure, I love opening presents - but the true joy for me comes in the giving to others.
I wanted to start a fun tradition: an ornament exchange. Some friends and I have done this in the past, and it is so fun to pull them out each year and remember who sent them to me. It creates some great memories.
SO! Click this link to sign up for the ornament exchange. The website that coordinates this is very secure, and only the person who gets your name will see your information.
Also - invite friends to join! Respond to this thread with how many invites you sent. I will be awarding 2 prizes. One for the person who invites the most. And one for the person who has the most friends sign up.
Winners will receive a VERY special "Brainy Farm Wife" ornament.
I am extending the deadline to sign up until December 3rd. However, since the exchange requires you to send an ornament that represents your hometown, feel free to find it anytime and then send it when you receive your name.
Let's have fun!
Sunday, November 22, 2009
Fall Celebration Cookie
I developed this recipe as a way to have a special Fall cookie with some of the best flavors of the season. The best part, none of the flavors overwhelm any of the others, and it creates a great blend.
1 cup packed brown sugar
4 eggs
1 tsp orange extract
1 tsp vanilla extract
3 cups flour
½ tsp salt
2 tsp baking powder
1 tsp pumpkin pie spice
5 cups rolled oats
1 cup dried cranberries
1 cup mini chocolate chips
Preheat oven to 350. Spray cookie sheets with non-stick spray.
Cream together butter and brown sugar until smooth. Beat in eggs, vanilla and orange extract.
Add flour, salt, baking powder and pumpkin pie spice. Blend into sugar mixture. Add rolled oats, cranberries and chocolate chips.
Use a small scoop, and drop onto prepared cookies sheet.
Bake 9-11 minutes. Allow to cool completely on baking sheet before transferring to cooling rack.
These make a thicker, chewy cookie. My kids adore them, I hope you do too!
Pumpkin Butter
1 (29 oz) can Libby’s pumpkin puree (not pie mix)
1 Tbs pumpkin pie spice
1 box dry pectin
5 cups white sugar
Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil.
Mix in sugar all at once. Stirring constantly, return to a full boil and boil for 1 minute. Remove from heat.
Transfer immediately to sterile containers. Seal and chill in refrigerator until serving.
1 Tbs pumpkin pie spice
1 box dry pectin
5 cups white sugar
Mix solid pack pumpkin puree, pumpkin pie spice and dry pectin in a medium saucepan over high heat. Bring to a boil.
Mix in sugar all at once. Stirring constantly, return to a full boil and boil for 1 minute. Remove from heat.
Transfer immediately to sterile containers. Seal and chill in refrigerator until serving.
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