Light Brown Bread - farmer style

This bread is easy, delicious and includes a healthy choice of grains. Mix it by hand, in a Kitchen Aid mixer or bread machine ( taking it out to rise once it's mixed). It is important to use fresh tasting ingredients, so be sure to store seldom used grain products in the fridge or freezer until needed.

Ingredients:

• 2 cups hot water (from tap)
• 1/4 cup oil
• 2 Tbsp honey
• 2 Tbsp lemon juice
• 1 1/2 tsp salt
• 2 cups white flour
• 1 1/2 Tbsp instant yeast
• 1/2 cup rolled oats
• 1/2 cup rye flour
• 1/2 cup wheat bran
• 3 cups whole wheat flour (approx) 
• egg wash and sesame seeds, optional

Method:

1. In large mixing bowl (stand mixer makes it easier but you can do by hand) mix ingredients in order given. Switch to hook attachment if you have, after stirring in the yeast. If not, stir with a strong wooden spoon and knead by hand for a minute or two to smooth out the dough. Oiled or floured hands make it easier.
2. Cover bowl. Make sure there is enough room to double, or transfer dough to larger bowl before you cover and let rise about 1 hour.
3. Prepare a large sheet by greasing or lining with parchment paper. Alternately you can just grease three loaf pans.
4. Divide dough into three parts. Roll each out into a 10 inch oval or circle and roll up. Shape into loaf and cut slit along top. If using loaf pans, you can just knead and shape to fit into pan.
5. Let rise about 45 minutes. Brush with egg wash and sprinkle with seeds or rolled oats. 
6. Bake at 375 F for 30 - 35 mintues. Cool on wire rack. Slice and freeze for your favorite sandwiches or enjoy with a bowl of soup.

Bread For the Journey

They Cannot be Counted 

My husband planted some sunflower seeds this spring and we are now enjoying the 'harvest'. 

Studying the sunflower is a very interesting lesson in mathematics. 

Nature has a fascinating numbering system that follows what is called Fibonacci numbers.

  Fibonacci is a sequence of numbers where each number

 is the sum of the two previous numbers  -  1,1,2,3,5,8,13,21 etc.   

This order is found in the leaf arrangement in plants, 

in the pattern of florets of a flower, 

the brats of a pine cone, 

or the scales of a pineapple,

 as well as in the spirals of the sunflower seeds.  

Our universe is founded on mathematics -  God counts and patterns 

all the details of His physical creation  

-  and we know He even counts the hair on our head and the stars in the sky.

 But did you know there is something that cannot be numbered

 and does not follow a pattern or 'order' ? 

God's thoughts toward us cannot be counted! 

Our hearts are warmed when we meet someone who greets us with a smile and the words ... 

"Oh, I was thinking about you!"

We so easily feel that God is far away and 'busy' with people and things

 that are more important than we are. 

And yet, God says  that we could never count His thoughts toward us ...

and they are so personal to each of us that they could never be put in any pattern or order. 

  Many, O LORD my God, are Your wonderful works 

Which You have done; 

And Your thoughts toward us 

Cannot be recounted to You in order; 

If I would declare and speak of them, 

They are more than can be numbered. 

Psa_40:5 

Steak Bites

Weekends call for good appetizers to share with family and friends. These little steak bites seasoned and wrapped in bacon are sure to be a real hit.

• 2-3 beef tenderloin steaks, enough to get 24, 1 1/2" steak cubes when cut up
• 8 strips bacon
• Montreal Steak spice, or any other spice you enjoy

1. Cut steak into 1 1/2" cubes.
2. Season well and set aside.
3. Slightly fry bacon strips, leaving them still very 'soft'. 
4. Cool bacon and cut each strip into three. 
5. Wrap bacon around steak cubes and secure with toothpicks.
6. Grill, turning until desired doneness. 

NOTE: We like our steak medium, so having the bacon partly cooked already allows for the bacon and the steak to be just perfect coming off the grill. 

Salsa

This Friday I'm re-posting my salsa recipe which was first appeared here in September of 2008. 'Tis the season! I tripled this recipe earlier this week, and hopefully that keeps us supplied with salsa until next year.  This is a zippy salsa!  If you prefer yours a little milder, remove all the seeds and ribs from inside the jalapeno peppers.

Salsa

• 10 cups tomatoes (peeled, chopped and drained)
• 8 small jalapeno peppers chopped (remove seeds for less heat) 
• 3 cups chopped onions
• 1 cup chopped green peppers 
• 3 cloves garlic minced
• 1/4 to 1/2 cup chopped cilantro
• 1 1/3 cups vinegar 
• 1 can 12 oz. can tomato paste  (369 ml)
• 1 tsp. cumin 
• 1 Tablespoon red pepper flakes 
• 3 Tablespoons pickling salt 
• 3 Tablespoons brown sugar

*Optional : Stir in 1/3 cup cornstarch diluted in cold water and simmer for several minutes to thicken salsa before filling jars. I prefer it this way.

1. Combine all ingredients and simmer for 1 hour.
2. Ladle into jars; tighten lids and process for 20 minutes in hot water bath.

Yield: 7 pint jars

*This recipe also makes a wonderful, tasty fresh salsa.  I use Roma tomatoes for the fresh version, cut back a little on the jalapeno peppers and make a smaller batch...as spelled out below.

Fresh Salsa

• 5 cups chopped Roma tomatoes (un-peeled)
• 2 small jalapeno peppers chopped
• 1 cups chopped sweet onion
• 1 medium green pepper, chopped
• 1 medium yellow pepper, chopped
• 2 cloves garlic minced
• chopped fresh cilantro (according to preference)
• 1/2 cup vinegar 
• 1 can 6 oz. can tomato paste (156 ml. cans)
• 1/2 tsp. cumin 
• 1/2 Tablespoon red pepper flakes 
• 1 teaspoons table salt
• 1 Tablespoons brown sugar

1. Place chopped veggies in a large bowl.  
2. Mix vinegar, tomato paste, herbs and seasonings and add to chopped vegetables. 
3. Stir to combine.  
4. Keeps well in the refrigerator for a week. 

 

No Nuts Chocolate Chip Cookies - Gluten free

My granddaughter recently discovered she is intolerant of nuts.  I love nuts and have always used them freely in baking - both the nuts and ground into flour.
She has also moved from home, closer to her university and of course that calls for 'care packages.'
I sent these cookies last week-end with her sister and her report back was... "She loved your cookies, Nanna, and couldn't stop eating them."
They keep for several days on the counter and also freeze well.

Here is the recipe ...

• 1/2 cup butter 
• 1 cup No-Nuts Golden Peabutter (or other brand of no-nuts butter) 
• 2/3 cup white sugar 
• 2/3 cup brown sugar 
• 2 lg. eggs 
• 1 tbsp vanilla 
• 3 cups gluten-free oat flakes
• 1 1/2 tsp baking soda 
• 1 cup large dark chocolate chips 

1. In mixer bowl combine butters and sugars and beat until light and creamy
2. Add eggs and vanilla and beat well 
3. Mix in oats and baking soda
4. Stir in chocolate chips 
5. Drop by teaspoon,  on parchment lined baking sheet and bake for about 10-12 minutes in a 350 degree oven. Do not overbake. 

Blueberry Upside Down Cake

Here's one more blueberry dessert for your files!
We live in the eastern Fraser Valley in British Columbia and are surrounded by cornfields and more recently Blueberry farms.  Driving around the corner, I can pick up fresh blueberries anytime 

during the 3 months of summer.
Blueberries freeze well so I have a number of ice cream buckets full  in my freezer ready to use.

Here I've used my Buttermilk Cake recipe which I've copied out for you
but I'm sure you could do this with a cake mix or even  your favourite coffee cake base.

 For the blueberries:

• 1/4 cup melted butter
• 1/3 cup brown sugar
• enough fresh or frozen (do not thaw) blueberries to cover the bottom of your 9 inch cake pan.
• Zest from one lemon

for the cake:

• 1 cup flour
• 3/4 cup sugar
• 1/2 tsp. baking powder
• 1/2 tsp. salt
• 1/2 tsp. baking soda
• 1 egg
• 1/3 cup buttermilk
• 1/2 tsp. vanilla
• 1/3 cup butter, melted

1. Mix melted butter and sugar in the bottom of an 8 or 9 inch cake pan.
2. Cover with blueberries and sprinkle lemon zest over the top.
3. In a large bowl, stir together flour, sugar, baking powder, soda and salt. Set aside.
4. In another bowl, beat egg then add buttermilk and vanilla and stir until smooth.
5. Stir melted butter into buttermilk mixture.
6. Add liquid mixture to flour mixture and beat with a spoon until almost smooth.
7. Pour over blueberries.
8. Bake at 325º F for about 30 minutes or until top is browned and toothpick inserted in centre comes out dry.
9. Remove from oven, place cake plate over pan and carefully invert.
10. Replace any blueberries that may have remained in the pan.
11. Cool and serve with ice cream or whipped cream.
12. Makes 6-8 servings

Apple Sticks

These apple sticks are a nice treat for fall when the apples are plentiful. Use your favorite apple and cheddar cheese. Make sure you have caramel sauce/ice cream topping available to dip the 'sticks'.

• 3/4 cup flour
• 2 tablespoons cornstarch
• 1 1/2 teaspoons baking powder
• 1/4 teaspoon salt
• 1 tablespoon butter
• 1 tablespoon cheddar cheese, grated
• 3/4 cup apples, grated
• 3 tablespoons milk
• 2 tablespoons sugar
• 1/4 teaspoon cinnamon
• Caramel sauce/ice cream topping

1. Whisk together the first 4 ingredients.
2. Cut in butter and stir in cheese.
3. Stir in apples and milk.
4. Knead just enough to form into a ball. 
5. Using a dusting of flour on counter roll out dough to 1/4" thickness.
6. Cut into finger lengths approx 1" wide.
7. Deep fry in hot oil until golden brown. ( I fried 4 sticks at a time, this takes approx  2 minutes)
8. Place on paper towels to absorb excess oil. 
9. Mix together 2 tablepoons sugar and 1/4 teaspoon cinnamon on a plate. Roll each apple stick in the mixture coating each side.
10. Serve warm caramel sauce in individual little bowls for each person for dipping.
11. Yield: 15 apple sticks (in case someone is counting not all the apple sticks made it to the serving tray for photos:)