Wheat and Flax Muffins

 Wheat and Flax Muffins - Makes 1 dozen

Ingredients:

1/2 cup neutral-flavored oil

1/4 cup white sugar

1/4 cup light brown sugar

2 large eggs

1/2 cup buttermilk

1 tsp vanilla extract

1 cup white wheat flour

1 cup ground flax

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

Directions:

1. Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and set aside.
2. In a medium bowl, whisk together the oil, granulated sugar and brown sugar. Add the eggs, buttermilk and vanilla and mix until very well combined.
3. Add the flour, flax, baking powder, salt, and baking soda
4. Mix the batter with a rubber spatula until no dry streaks remain (don’t over mix or the muffins might be dry and tough).
5. Scoop the batter evenly into the muffin tin (about 2/3 full). If you have leftover batter and are worried about overfilling the muffin cups, bake a 2nd batch with the remaining batter.
6. Sprinkle the tops of the muffins with coarse sugar, if using. Bake for 15 minutes until the tops spring back lightly to the touch and/or a toothpick comes out clean or with a few moist crumbs.

White Chocolate Blueberry Loaf/Muffin

Makes 9 mini loaves

Ingredients:

1/2 cup canola oil

1/2 cup granulated sugar

1/2 cup packed light brown sugar

2 large eggs

1/2 cup buttermilk

1 tsp vanilla extract

2 cups white all-purpose flour (add 2 TBSP if high altitude)

1 1/2 tsp baking powder

1/2 tsp salt

1/4 tsp baking soda

1 cup white chocolate chips

1/3 cup blueberries

coarse raw sugar for sprinkling

Directions

1. Preheat the oven to 325 degrees. Line mini loaf pans with Wilton Mini Loaf Pan Liners. Set aside.
2. In a medium bowl, whisk together the oil, granulated sugar and brown sugar. Add the eggs, buttermilk, and vanilla and mix until very well combined.
3. Add the white flour and the wheat flour, baking powder, salt, and baking soda and before mixing, add the chocolate chips on top. 
4. Mix the batter a couple times with a rubber spatula, but while there are still white streaks add the blueberries and gently mix until no dry streaks remain. Don't over mix the batter or it will be dry and tough.
5. Scoop the batter evenly into the loaf pan. Sprinkle the tops with coarse sugar. Bake for 25-26 minutes.

Banana Chia Chocolate Chip Muffins

We really wanted a healthy muffin that was also delicious so we adapted these muffins from a recipe we found online. They add a yummy burst of power to your morning! Makes about 18 muffins.

Ingredients

2 cups rolled oats
1 TBSP sugar
1 tsp baking powder
1/2 tsp baking soda
1 generous TBSP chia seeds
1/4 cup vegetable oil
2 large eggs
1 tsp vanilla
3 very ripe bananas
2/3 cup mini chocolate chips (raisins, blueberries, or dried cranberries)

Directions

1. Preheat the oven to 350 degrees. Generously grease a muffin tin or use paper liners. 
2. Pour the oats into a blender and puree until smooth. Pour the oat flour into a medium sized bowl. Add the sugar, baking powder, baking soda, and chia seeds.
3. In the same blender pour in the vegetable oil, eggs, vanilla, and bananas. Blend until smooth.
4. Pour the liquid mixture from the blender into the dry ingredients in the bowl and gently stir until just combined. Then, gently stir in the chocolate chips.
5. Fill each muffin cup 3/4 full and bake for 15 minutes or until a skewer inserted into the muffins comes out clean. 
6. Cool muffins on a wire rack. Recipe makes about 18 muffins.

Flakey Buttery Biscuits

We can never get enough of these biscuits. We love to top them with a cut up boiled egg and smothered in country gravy. They are also completely divine topped with homemade strawberry jam.

Ingredients:
2 cups flour
3 1/2 tsp baking powder
1/2 tsp salt
1/2 tsp cream of tartar
1/2 cup butter
1 TB honey
2/3 cup milk

Directions:

1. Preheat oven to 230C/450F
2. Place dry ingredients in a food processor and whiz to combine.
3. Add butter and pulse til the butter looks like peas.
4. Dump into a mixing bowl and add the milk and honey and stir until it comes together.
5. Place on a lightly floured surface (I use a silicone mat because it's easy to clean) and knead several times to work the gluten
6. Then pat the dough with your fingers to about ¾ inch high. You can go lower and get more biscuits but they won't be as high.
7. You can cut them with a biscuit cutter, a tin can or a glass but don't use a seesaw approach as that will reduce the rise.
8. If you want soft edges like I do, place them about an inch apart on a baking sheet covered with baking paper.
9. I used a knife and cut them square and had no leftovers.
10. You may brush the tops with melted butter or milk before baking but I always brush with butter right after they come out of the oven.
11. Bake for 10 minutes or until golden brown.
12. I like to let them rest for about twenty minutes before baking, but, seriously, I'm usually so hungry by this point that I just toss them in the oven once the oven is hot enough.. Bake at 450 for 10 minutes or until they are done to your liking.

Twisty Bread Sticks

Ingredients:
Rhodes Rolls (1 for each stick)
3 TBSP butter, melted
1/4 tsp garlic salt
1/4 tsp garlic powder
1/4 tsp dill week
10 inch skewers

Directions:

Decide how many bread sticks you want to make and then choose that many Rhodes Rolls.

Set them out on a greased baking sheet and cover with greased plastic wrap, and let rise.

(This usually takes about 4-5 hours if using frozen rolls)

 

After the have risen, take a roll and knead it into a thin rope.  Starting at the pointed end of stick, start wrapping the rope around the stick. Leave enough on the end so that you can hold it. 

Place the skewer on a small casserole dish or cake pan,  hanging the end off each side so that the dough is not touching the dish. 

 

Continue till you have all the skewers done.  (Try to leave enough space between each bread stick so they can have room to rise.)

 

Let rise till double in size.

 

Bake in a 375 degree oven for 12 minutes.  

 

While bread sticks are cooking, put together the butter glaze by melting the butter and adding the spices.

 

After pulling the sticks out of the oven, brush the butter glaze over the breadsticks.

Italian Herb Bread

Delicious!  Makes 2 loaves.  I've seen that this is also wonderful as pizza dough.

Ingredients:
4 1/2 tsp active dry yeast
2 cups warm water
2 TBSP white sugar
1/4 cup olive oil
1 TBSP salt
1 TBSP dried basil
1 TBSP dried oregano
1 tsp garlic powder
1 tsp onion powder
1/2 cup grated parmesean cheese
1 cup wheat flour
4 1/2-5 cups white flour

Directions:

1. Mix yeast, warm water, and white sugar together in a large bowl. Set aside for five minutes, or until mixture becomes foamy.
2. Stir olive oil, salt, herbs, garlic powder, onion powder, cheese, and 3 cups flour into the yeast mixture. Gradually mix in the next three cups of flour. Dough will be stiff.
3. Knead dough for 5 to 10 minutes, or until it is smooth and rubbery. Place in an oiled bowl, and turn to cover the surface of the dough with oil. Cover with a damp linen dish towel. Allow to rise for one hour, or until the dough has doubled in size.
4. Punch dough down to release all the air. Shape into two loaves. Place loaves on a greased cookie sheet, or into two greased 9 x 5 inch loaf pans. Allow to rise until doubled in size, about a 30 minutes.
5. Bake at 350 degrees F (175 degrees C) for 35 minutes. Remove loaves from pan(s), and let cool on wire racks for at least 15 minutes before slicing.

Honey Whole Wheat Bread

I have spent the last year trying to sneak whole wheat into the kids' diets.  This bread tops them all!  My sister gladly shared it with me and now I share it with you.  Seriously, the best!  No sugar!  I love the bit of white flour added to the recipe to give your bread a little more softness.

Ingredients:
5 1/2 cups hot tap water
2/3 cup oil
2 scant TBSP yeast
2/3 cup honey
2 TBSP salt, slightly rounded
11-12 cups whole wheat flour
4 cups white flour

Directions:
Mix water, oil, and yeast in your Bosch (or large Kitchen Aid). Let sit for 5-10 minutes until frothy. Then add honey, salt, 8 cups of wheat flour and 4 cups of white flour.  Mix on low or speed 1 for 4-5 minutes.  Add remaining 3-4 cups of wheat flour until dough is a little sticky, but spongy, and cleans itself from the bowl. Continue to knead in the mixer on speed 2 for 5 minutes, or speed 1 for 10 minutes.

During this time, grease four large bread pans or five medium bread pans. Oil hands and the counter. Remove dough from bowl and divide into loaf sizes. Pound or knead dough, drawing in four sides to the center, shaping a loaf. Place folded side into the bottom of the loaf pan. Press with fist or palm, making dough even in the pan. 

Raise double until bread is just over the top of the pan.

Bake at 350 degrees, 25 minutes for a smaller loaf, and 32 minutes for a large loaf. When bread is done, remove promptly from pans. Rub a cube of butter across the top of the bread to moisten and keep soft.

We put extra loaves in bags and store in the freezer for future use.

Amish White Bread

Yum!  We ate a whole loaf in minutes after it coming out of the oven.  This one comes from www.allrecipes.com and has 5 stars with over 3,000 reviews.  It is fool-proof.  Anyone can make it and it will turn out beautifully tasting. Makes two 9x5 inch loaves.

Ingredients:
2 cups warm water (110 degrees)
1/4 cup white sugar
1 1/2 Tbsp active dry yeast (SAF brand)
1 1/2 tsp salt
1/4 cup vegetable oil
6 cups flour

Directions:

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Homemade Tortillas

Once you've had these you'll never want to eat a store-bought tortilla again.  Yields about 8 tortillas and takes about 30 minutes from start to finish unless you have a tortilla press (gotta get me one of those now!).  Make sure you add boiling water and that your griddle is piping hot!

Ingredients:
2 cups flour
1/2 tsp salt
1/2 tsp baking powder
3/4 cup boiling water
3 Tbsp olive oil

Directions:
Combine dry ingredients in a large bowl.  Stir in boiling water (must be boiling) and oil with a wooden spoon.  Turn onto a floured surface and knead 10-12 times, adding a little flour or water if needed to achieve a smooth dough.  Let rest for 10 minutes.  Divide dough into eight portions.  On a lightly floured surface, roll each portion into a 7-in circle.  In a large nonstick skillet or griddle coated with cooking spray, cook tortillas for 1 minute on each side or until lightly browned.  Keep warm.

Homemade White Bread Dough

This light dough makes a bunch of what you like most.  I often make it into Dinner Rolls and Cinnamon Rolls all at once.  Just the other day I used half of it to make my Ham and Swiss Pockets and the other half to make Cinnamon Rolls.

Ingredients:
3 1/2 cups warm water
1 cup oil
3/4 cup sugar
6 Tbsp SAF yeast
3 eggs
10 1/2 cups flour

Mix the warm water, oil, sugar, and yeast in a large bowl.  I like to mix it with a whisk.  Let it rest for 15 minutes.  When you come back it should be super frothy and bubbly.

Add the flour and eggs.  Mix the dough with your hands, place the dough on the counter and then knead it for 5 minutes.  It will be sticky, if it's too sticky feel free to add a bit more flour. 

Spray a large bowl with cooking spray.  Place your dough in the bowl and cover with a thin cloth.  Let it rise for 30 minutes or until double in size.  Punch dough down and form into your desired rolls or cinnamon rolls, bread pans, etc.  Let it rise one more time, about 30 minutes or until double in size.

Bake in 350 degree oven for approximately 15 minutes for Cinnamon Rolls, 20 minutes for Dinner Rolls, or 11 minutes for Ham and Swiss Pockets.

Quick Soft Breadsticks

Finally perfected these by preparing them thicker and not rolling the dough to thin.  Ready in 35 minutes.  Makes approximately 18 breadsticks.

Ingredients:
1 cup warm water
3 Tbsp brown sugar
1 tsp salt
1/4 cup oil
3 cups flour
2 1/2 tsp yeast

Directions:
Make dough using your favorite method - bread machine, mixer or by hand.  Personally, it works best for me when I mix it  and knead it by hand.  Roll out into a 10x12 inch rectangle.  Cut into strips about 3/4 inch wide.  Give each strip a twist and place on a greased cookie sheet.  Let rise for at least 20 minutes or more if you have time.  Bake at 375 for 10-15 minutes.  Brush with butter and sprinkle with garlic salt and parmesan cheese.

Very Moist Cornbread

This recipe is soft and moist - like cake!  No more crumbly dry cornbread.  Ready in 15 minutes.  Serves 12.

Ingredients:
2/3 cup butter
1 cup sugar
3 eggs
1 2/3 cup milk
2 1/3 cup flour
1 cup cornmeal
4 tsp. baking powder
1 tsp. salt

Directions:
Cream butter and sugar.  Add everything else and mix.  Bak in greasted 9x13 pan at 400 degrees for 22-27 minutes.  Enjoy!

Homemade French Bread

My wonderful sister-in-law shared this recipe with me.  Nothing is better than homemade french bread as a side to your meal.  Yields 2 loaves.

Ingredients:
2 1/2 cups warm water
2 T sugar
2 T dry yeast
1 T salt
2 T oil
6 cups flour

Directions:
Mix all ingredients.   Knead for 6-8 minutes.   Place in a large bowl sprayed with non-stick spray.   Cover and let rise 4 times, kneading well between risings.  
To form into loaves, divide dough in half.   Roll each half into a rectangle.   Roll up jelly-roll style from long end.   Pinch ends to seal.   Put on greased baking sheet seam-end down.   Cut about 5 slits into top of bread.   Cover with egg wash.   Sprinkle with sesame seeds, if desired.   Let rise until double.   Bake in 350 degree oven for 20-25 minutes, or until golden brown.

**For the longest time I found that any bread I made would rise slowly.  I created this little trick . . .  I put a wet clean wash cloth in the microwave for 30 seconds.  I take the wash cloth out and immediately put my bowl of dough covered with a thin cloth inside the microwave to rise.  Don't turn on the microwave, just let the bread rise in that moist warmish atmosphere.  Works for me every time! 

Hearty Country Muffins

Simply amazing!  Recipe from Donna's Premier Bed & Breakfast Cabin Lodging.

Ingredients:
2 1/2 cups flour (or wheat or oat flour)
1/3 cup white sugar
1/3 cup brown sugar
1 Tbsp baking powder
2 tsp baking soda
2 tsp ground cinnamon
1 tsp nutmeg
1/2 tsp sea salt
2 eggs (lightly beaten)
1/2 cup vegetable oil
2 cups coarsely chopped apples
1 cup shredded carrots
1 cup dried cranberries
1 cup coarsely chopped pecans or walnuts

In a large bowl, combine flour, sugar, baking powder, baking soda, cinnamon, nutmeg, and sea salt.  In a separate bowl mix eggs and oil.  Add apples, carrots, cranberries and nuts; mix into dry ingredients (batter will be thick).  Fill muffin cups to 3/4 full and bake at 350 degrees for 15-20 minutes or until done.  Yields about 2 dozen.