Farmer sausage meat buns

Try this recipe to make a little something for the family to take along for their work / school lunches.
I made the dough a little higher in fiber, used low fat cheese and low sodium farmer sausage. You can try turkey sausage or garlic sausage.  Really any sausage you have on hand can be used.

Dough:

• 1 1/2 c. oats
• 3 c. whole wheat
• 3 c. unbleached flour
• 2 tbsp. sugar
• 1 tsp. salt
• 2 pkg. instant yeast
• 1/4 c. oil (can be left out)
• 4 c. of really warm water

1. mix all the dry ingredients including the dry yeast
2. add water and incorporate well.
3. add more unbleached flour as necessary to make a soft dough
4. knead about 10 min.
5. let dough rest about 20 min.
6. divide dough in 64 equal pieces

Filling-

• farmer sausage, cut into 64 equal pieces
• cheese cut in 64 sticks
• mustard

1. flatten out each piece of dough and put in a little mustard, a piece of sausage and cheese.
2. fold up sides and pinch the seams together, place seam side down on a parchment lined baking pan.
3. some cheese tends to melt out and it makes for easier clean up.
4. let rise about 1/2 hour. bake at 375 for 25-30 minutes.

64 sounds like a lot, but the kids have them polished up in no time!

ENJOY!

Blueberry Crumble Buns

Blueberries are beginning to ripen in the fields on the farm next door. This recipe is a good way to use up the berries in your freezer or to enjoy the fresh ones that come your way.

• 2 tablespoons yeast
• 1 teaspoon sugar
• 1/2 cup lukewarm water

1. In a large bowl, put the yeast and sugar and add the warm water. 
2.  Let stand about 10 minutes.

• 1/2 cup of soft butter
• 1 teaspoon salt
• 2 tablespoons of instant potato flakes
• 1 cup of hot water
• 1 egg
• 4-5 cups flour

1. In another small bowl, stir together the butter, salt, potato flakes and the hot water. Let this sit while the yeast proofs.
2. Add egg to the butter and potato mixture, then add to the yeast.
3. Add 1 cup of flour at a time stirring well.
4.  Continue to add enough flour to make a soft dough.  Knead until the dough is smooth.
5.  Put the dough into a greased bowl and let rise covered until double, about an hour.

Crumble

• 1 cup of large cut oatmeal
• 1/2 cup of brown sugar
• 1/4 cup flour
• 1/4 cup melted butter

1. Combine the crumble mixture. 
2.  Line 2 9X13 pans with Parchment paper.
3.  Divide the crumble mixture between the two pans.
4. When the dough has finished rising roll it out to a rectangle 20 X 10. 
5.  Spread a bit of butter on the dough and sprinkle with blueberries. I didn't measure how many blueberries, but I likely used about 2 - 3 cups. 
6. Roll up jelly roll style and mark the dough into 24 pieces and cut with a sharp serrated knife. Lay the rolls on top of your crumble.
7. Cover and let rise again about an hour or until nice and puffy and double.

Cream Cheese Icing

• 4 tablespoons cream cheese
• 2 tablespoons soft butter
• 2 cups of icing sugar
•  enough cream to make a nice smooth icing
• 1/2 teaspoon of vanilla

1. Combine to make an icing that can be drizzled. 

1. Preheat the oven to 325 F.  
2. Bake on a lower but not the lowest rack to make sure the crumble gets nice and brown.
3. Flip the buns out so that the crumble is on top.
4. Drizzle with icing.  

Stir Whole Wheat Bread

Okay. . . this recipe is for anyone who has never baked bread. Yes, the rest of you can make it too, but it's guaranteed to be so easy that no one has an excuse. Well, after you have all the ingredients in the house, there is no excuse. You can have this bread on the table in 1 1/2 hours,

Ingredients:

• 2 cups whole wheat flour
• 1/2 cup 7 or 9 grain cereal
• 1 1/2 cups white flour
• 1 cup rolled oats
• 1 teaspoon salt
• 1 1/2 tablespoons instant yeast
• 3 tablespoons sunflower and or pumpkin seeds
• 3 tablespoons flax seed (ground)
• 1 tablespoon poppy seed (optional)
• 3 tablespoons oat bran
• 2 tablespoons sugar
• 2 tablespoons oil
• 2 tablespoons molasses
• 2 1/2 cups hot water

Method:

1. Mix dry ingredients and add in oil, molasses and hot water
2. Stir until mixed. Sprinkle with flour and shape into a ball. I don't want to use the word knead but if you feel comfortable with that, knead a little.
3. Without rising, divide the ball into 2 or 3 parts, depending on size of bread pans. Mine are small (4'' x 7 1/2'') so I do three.
4. Cover with a clean tea towel and plastic bag. Let rise about 20 min. 
5. Meanwhile, preheat oven to 375 F, then bake loaves about 30 minutes.

Time saving idea: mix several batches of the dry mix and divide per recipe into zip-lock bags. Freeze. When you want to bake bread, just take one out and add the liquids as specified.

Cinnamon Knots

I love anything with cinnamon and these knots didn't disappoint. Warm from the oven they are a delicious treat with a cup of coffee. If you desire you can use your favorite sweet yeast dough for these knots. At the end if there is any sugar/cinnamon mixture left over you can save it for cinnamon toast.
This recipe is from Taste of Home magazine, I made a few changes.
I love the many various ways of using cinnamon bun dough. What do you make with your sweet yeast dough?

• Dough:
• 1 cup milk
• 1/2 cup butter
• 1/2 cup sugar
• 2 eggs, beaten
• 1 teaspoon salt
• 2 tablespoons instant yeast
• 4 1/2 - 5 cups of flour
• Topping: 
• 1 1/2 cups sugar
• 2 tablespoons cinnamon
• 1/2 cup butter, melted

1. Scald milk, whisk in 1/2 cup butter, 1/2 cup sugar, eggs, and salt. Add eggs slowly whisking the whole time.
2. Add yeast and 4 cups of flour, mixing thoroughly. Continue adding flour as needed and knead for 5 minutes until dough feels soft, smooth, and elastic. It's okay if the dough is slightly sticky, it's better for the dough to be slightly sticky than using too much flour.
3. Cover bowl and let rise in a warm place until doubled in bulk, 1 1/2 hours.
4. Divide dough into 3 even portions, Shape each portion into 12 balls. Work with one portion at a time.
5. Roll each ball into an 8" rope. Combine sugar and cinnamon from the Topping ingredients.
6. Dip each rope into melted butter, then coat with sugar/cinnamon mixture and tie into a knot, tuck and pinch ends under and place on parchment lined pans. Repeat with remaining dough.
7. Cover and allow to rise for 30 minutes.
8. Bake in a 375º oven for 12 minutes.
9. Cool slightly then drizzle with icing glaze or serve plain. Either way they are delicious.
10. Yield: 3 dozen knots

Sour Dough Health Bread

My love for breads keeps me trying new variations and I was pleasantly surprised how easy this one was,
adapted slightly from a recipe my mom used to make. I'm not sure if one could actually classify this bread in the sour dough category, as it does not need starter, but it's the name it was passed down with.  You will notice this recipe calls for buttermilk, which I sense some people still cringe at, thinking it sounds fatty. The truth is, buttermilk has no butter in it and has the same probiotic benefits as yogurt. If you like, you can mix yogurt and low fat milk. Also, if you do not have all of the different types of grains called for, you can replace with others you have, such as rye, flax-seed or more whole wheat. Should you enjoy trying different breads, purchase some of these healthy fillers and keep them in the fridge or freezer. Even whole wheat is best kept refrigerated if you do not use it regularly. This bread rises overnight.

Ingredients:

• 1 1/2 cups whole wheat flour
• 1 cup bran
• 1/2 cup oat-bran
• 1/2 cup oatmeal
• 1/2 cup wheatgerm*
• 1/2 cup cracked wheat (or more oatmeal)
• 1 Tbsp salt
• 1 Tbsp instant yeast
• 1 Tbsp sugar
• 2 cups buttermilk
• 1 cup hot tap water
• 2 cups unbleached white flour (added next day)

Method:

1. Stir first nine dry ingredients together in a large mixing bowl.
2. Add buttermilk and hot water, stirring well. Cover with a tea towel and plastic bag, making sure there is room to rise. Let sit overnight at room temperature.
3. Next day, stir in white flour 1/2 cup at a time, kneading in the last of it by hand until dough is smooth. Use a bit more flour if necessary to get a non-sticky ball.
4. Cover and let rise 1 - 1 1/2 hours.
5. Divide in half. On floured surface or surface sprinkled with flour and oatmeal, pat out to 12 X 8 inches and roll up, jelly roll style. 
6. Place on parchment lined cookie sheet. Cut slits on top with serrated knife.  Cover and let rise 30 - 45 minutes. Optional:  just before putting in the oven, brush with egg wash** and sprinkle with oatmeal.
7. Bake at 375 F for 35 - 40 minutes. Cool on wire rack. 

* for nutritional value info and other ideas on how to incorporate wheat germ into your diet check here

**egg wash - whisk 1 egg with fork or whisk, adding in a Tbsp or two of milk or water,  until well blended.

Paska

There is no other recipe that has found me more friends than this one. Most of the girls who share this blog with me. ..found my personal blog by "googling Paska". The recipe originated with my husband's Grandmother .. .but I made it simpler by utilizing my blender and thin peeling my citrus.

The aroma just amazing .. from the time you blend the citrus until the last loaf has cooled.

You will need 4 or 5 loaf pans or you can free form little twists or use muffin tins just adjust your baking time, and watch the oven closely.

• 2 tablespoons active dry yeast
• 1 cup warm water
• 1 teaspoon sugar

1. In a large bowl, put your yeast, sugar and warm water. Let sit 10 minutes. 

• 1 medium lemon
• 1 medium orange

1. Take your citrus and peel it very thin. I use a vegetable peeler. You don't want to use any of the white parts of the peel. Put the thinly sliced peel in the blender.
2. Once you have removed and discarded the white pith of the citrus. Chop your lemon and orange, removing all the seeds. Add the chopped lemon and orange to the blender.

• 1 1/4 cup milk
• 1/2 cup of real butter

1. In a microwave-safe bowl, heat the butter and milk until the butter melts or do it in a saucepan on the stove.
2. Once it is melted add it to the blender. Start the blender .. and begin to puree.

• 2 large eggs
• 3/4 cup sugar
• 1 teaspoon salt

1. Start the blender on high and allow the citrus, peel, and milk, butter mixture to run for about 2 or 3 minutes.
2. Add the eggs, sugar, and salt.
3. Continue to run the blender for another minute or two until very smooth.
4. Measure the milk/citrus and sugar mixture it should be about 4 1/2 cups. If you have a bit more or less that is fine. .you will just adjust the flour likewise.
5. Pour the mixture, along with the yeast mixture into a large bowl .. or the bowl of your kitchen machine, which has a dough hook.
6. Add flour one cup at a time until you have a smooth soft dough it will be sticky. I think about 7 cups of flour should be right. . but it will depend on the size of your eggs and the size of your lemon and orange. With a plastic bowl, it is easy to tell when the dough has enough flour because it will stop sticking to the side of the bowl but with a metal bowl you really do need to stop the mixer often and touch your dough before adding additional flour. It really is best to stop the machine once it is getting close. . and knead the last bit of flour by hand. . .a little at a time until it is smooth. Do not add more than 7 1/2 cups flour allow it to remain sticky. If you measured the milk mixture and had 4 1/2 cups 7 cups of flour will be enough sticky but enough.
7. The amount of flour is a guide. If your dough is still super sticky add a little more flour a dusting at a time. Look at the picture in the collage of my dough .. .that is how it should look. It should be able to hold its shape. There will be several factors in how your dough could be different than mine, the flour you purchase or how you fill your cup of flour.  (I scoop and shake to level). It could be that you have slightly more liquid. Don't despair if you think it is still too sticky, slowly add a dusting more, turn the dough on the counter and knead until you are out of flour again and then give it another dusting and continue this way until it looks silky and is elastic.  (like mine in the picture).
8. After kneading it by hand or with the machine for about 8 - 10 minutes, transfer to a large bowl, cover with plastic wrap, a tea towel, and allow to rise until doubled. This should take about an hour. .to an hour and a half.
9. At this point, give it a bit of a punch down and let rest at least 10 minutes or up to another hour.
10. During this time prepare your pans. I spray mine with Pam. Make loaves and let rise until doubled in bulk .. .or about an hour to an hour and a half.
11. Preheat the oven to 350 F. If you have a convection oven, set it at 325 F. Bake the loaves for approximately 20 - 30 minutes depending on the size of your pans.
12. Gently remove from pans and place on cooling racks.  Once they are completely cool,  put them in the freezer unless you are eating them the same day. 

Paska Icing

• 1 cup of soft real butter
• 4 pasteurized egg whites (young children, pregnant women and people with compromised immune systems should avoid raw egg whites)  I often use egg white powder and water.
• 2 teaspoons vanilla
• enough icing sugar to make a soft icing. It will harden again in the fridge.

1. Beat all together until light and smooth....and spread on each slice .. .and sprinkle with colored sugar.

Skillet Naan Bread

Naan is a leavened flatbread usually associated with Indian food.  We enjoyed the best of naan breads last year when we visited Kenya and spent some time at a resort on the Indian Ocean.  The bread was baked in a tandoor oven and served hot off the press.  I have tried several times since to make the flatbread at home, with varying degrees of success.  Here's a recipe and method that works well for me...baked in a cast iron pan on the stovetop. 

 Ingredients:

• 1 package active dry yeast
• 1 teaspoon sugar
• 1/2 cup water
• 1/4 cup olive oil (or vegetable oil)
• 1/3 cup plain yogurt
• 1 egg
• 2 1/2 cups flour
• 1 teaspoon salt

Method:

1. In a small bowl, add sugar and dry yeast to lukewarm water. Stir to dissolve; then let sit for about ten minutes.
2. Combine oil, yogurt and egg in mixing bowl.  Whisk together until smooth.
3. Once the yeast is frothy and doubled in size, add to liquids and stir.
4. Mix salt and one cup of flour.  Add to liquids and mix well.
5. Continue to add flour, 1/2 cup at a time until the dough can no longer be stirred with a spoon.
6. Turn onto a floured countertop and knead for several minutes, adding flour as necessary.
7. The dough should be smooth and not sticky.
8. Cover the dough and let rise in a warm place until doubled in bulk.
9. Then gently flatten the ball of dough and cut into eight pieces.
10. Form each piece into a ball.
11. Spray a large, heavy cast iron skillet with cooking oil and place over medium heat until sizzling hot. 
12. Roll out one ball of dough at a time to form a circle about 1/4" thick and 6" in diameter. 
13. Place the circle of dough on the hot skillet and watch the bubbles form.
14. Flip the dough over to cook the other side to a golden brown colour.
15. Brush with olive oil or melted butter and sprinkle with sea salt (or herb of your choice).
16. Continue until all 8 circles are cooked.
17. Serve hot off the press...just as they are.  Or serve together with Tzatziki Dip.

Tip ~ Roll each piece of dough out just before placing in the pan to produce the lightest, bubbliest naan bread.

No Knead Refrigerator Rolls

It is a nice recipe to make when you have company and want to serve fresh baked bread with out all the last minute fuss. You keep them in the fridge for up to four days, bake as many as you would like, and Voila fresh baked buns hot out of the oven. I made a Herb and Cheese variation here, but will give you the base recipe first.

• 4-41/2 cups flour
• 1/4 cup sugar 
• 1 tsp. salt
• 1 pkg. or 1 tbsp. instant yeast
• 2 cup very warm water
• 1/2 cup melted butter or margarine
• 3 beaten eggs

1. In a bowl combine 2 cups flour, sugar, salt and yeast. Blend well.
2. Add warm water, butter and eggs.
3. Blend at a low speed til well mixed, continue beating for two minutes.
4. Stir in remaining flour by hand until you have a stiff dough.
5. Cover dough with a plastic wrap a refrigerate for a minimum of two hour up to 4 days.
6. Lightly grease two 8-9" pans.
7. Divide dough into 12 rolls for each pan.
8. Brush with 1 tbsp. of melted butter.
9. Cover and rise for one hour.
10. Bake in a preheated oven @ 375 for 20 minutes or until golden brown. Watch your oven since every oven temperature is different.

Herb and cheese variation:

• 2 cups of old/aged cheddar
• 2 tsp. basil
• 1 tsp. oregano
• 1 tsp. thyme or,

• 1 tbsp. dill with the cheddar to make them dill and cheese buns.

Just add the cheese and herbs in with the dry ingredients. This is a no fail recipe, because you don't need to knead them, they always turn out.

Butterflies

For this Flashback Friday I want to remind you of these cinnamon rolls posted in 2009 - the name referring to the way the roll stands up and spreads out like it has wings. It's a small recipe (yields 24 - 30) and really doesn't take long to do because you skip the first rising. This is another recipe passed down from my mom. 

Ingredients

• 2 eggs
• 1/2 c sugar
• 1 1/4 c buttermilk
• 1 tsp salt
• 1 c hot water
• 2 tsp baking powder
• 6 cups flour, divided
• ½ cup butter, melted or very soft
• 2 Tbsp instant yeast

Filling: (Blend with pastry blender)

• 1 1/4 c brown sugar,
• 1/2 c flour
• 2 tsp cinnamon,
• 3 Tbsp butter (room temp) for blending/cutting into filling
•  3- 5 Tbsp melted butter for spreading on rolled out dough

Method:

1. In large bowl of stand mixer, beat eggs and sugar well. Add buttermilk, salt and water.
2. Mix 2 c of the flour with baking powder and yeast, then stir into liquid mixture.
3. Add butter, mixing well, and the rest of the flour, kneading until dough is smooth. Cover. You do not need to let it rise at this point. (I let it rest while I prepare the filling.)
4. Divide dough in half. Sprinkle rolling surface with flour. 
5. Shape and pat dough into a rectangular shape before rolling each half into a 10" x 20" rectangle, dusting with flour when needed. 
6. Spread with melted butter, then brown sugar mixture.
7. Roll up jelly-roll style, starting on long side. Slice into 1 1/2 inch slices. While slice is “standing up”, indent it almost all the way through with a pencil (dipped in flour) or spatula as though you’re slicing it in half again . . . this makes the sides pop up like wings.
8. Place on parchment paper lined cookie sheets. If you don’t use parchment paper, grease the pans and remove rolls as soon as you take them out of the oven, before sugar hardens.
9. Cover loosely with tea towel and plastic. Rise 1 - 1 1/2 hours. Some buns will kind of lose their shape while rising and I sometimes (gently) re-indent them. Bake at 350 F, 15 minutes or until golden.
10. Drizzle with a thin icing. ( approx 1 1/2 cups icing sugar, 2 Tbsp. softened butter and milk - until desired spreading consistency) I like to use a teaspoon or butter knife and just kind of ‘scatter’ the icing. These rolls freeze well in sealed container. Reheat to serve warm.

Sandwich Buns

I thought I'd share the recipe for the rolls I make most often - the ones that get replenished as soon as there are no more in the freezer. These buns are great for packed lunches or breakfast. I slice them before freezing so they are ready to assemble while still frozen. I love the 35-year old Braun kitchen machine (stand mixer) that I inherited from my mother-in-law, because I can do larger recipes in it. She hardly used it (preferring the by hand method) but I make up for it. The recipe below is scaled down in size to, hopefully, fit a Kitchen Aid.

 

Ingredients:

• 2 eggs
• 1/2 cup melted butter (warm)
• 3 cups warm water (part milk, if you like)
• 2 tsp salt
• 2 Tbsp sugar
• 2 Tbsp instant yeast
• 7 - 8 cups flour - mix of (unbleached) white and multigrain or whole wheat

Method:

1. Beat eggs and add in warm (not hot) melted butter and liquids.
2. Add salt and sugar. Do not forget the salt.
3. Add 2 cups flour and instant yeast.
4. At about  this point, if you are using a stand mixer, switch to the dough hook attachment.
5. Continue adding flour, one cup at a time, waiting after each until well incorporated.
6. Turn into large mixing bowl and continue working it with oiled hand if needed. Ready dough should be easily shaped into a ball and feel like a baby's bottom.
7. Cover with a tea towel and plastic bag.
8. Rise one hour on kitchen counter.
9. Pinching off a large handful at a time, form buns by pinching off a small egg-sized ball. The pinching action in not unlike making a fist, but using only your forefinger and thumb. I am right handed, but use my left hand. (The right hand is there to help along to push or catch.) Place on greased cookie sheets. Do not worry if these do not look perfect. Leaving an inch or two between them will give room for spreading. Once you have a sheet full, you can take each bun and lightly squeeze it through your thumb and forefinger once more, pushing with the other hand underneath. They will round out nicely and more so as they rise and bake. If you like, you can cut a small slit, using a serrated knife, on the top of each bun.  Placing them close together will make them into pull-apart-rolls. 
10. Cover again with tea towel and plastic. Rise one hour. 
11. Preheat oven to 400F  and bake18-20 minutes. Remove from pans and cool on wire racks.
12. Yields 3 dozen - freeze once cooled - on same day to keep fresh. 

PS ~ if you cannot get multigrain flour where you live, simply mix 2 1/2 cups whole wheat with a cup of rolled oats. If you live in the US, adding a tablespoon of vital wheat gluten may help to get a better rise.

 

 

Wurst Bubbat / Stir Bread with Smoked Sausage

As a child I was always happy when this was served along side a bowl of soup. The bonus is that this bread is just stirred, not kneaded. Ah soup and bread, the perfect comfort food on a cold winter's night.

• 1 package or 1 tablespoon of quick rise yeast
• 1 tablespoon sugar
• 1 egg
• 1 1/2 cups scalded milk, cooled to lukewarm
• 1 teaspoon salt
• 3 1/3 to 4 cups of four
• 1 double link farmer sausage or about 1 1/2 lbs of your favorite smoked sausage cut in to 16 pieces.

1. Combine all the dry ingredients including the dry yeast, with 3 cups of flour.
2. Add the beaten egg and milk.
3. Stir with a spoon adding enough flour to make a soft dough til it can barely be stirred anymore.
4. Pour into a greased 9x13 pan.
5. Add the 16 pieces of sausage to the top of the dough.
6. Let rise about 1 hour and bake in a 350 oven for 40-45 minutes.
7. Serve warm or cold.

Chelsea Buns

These delicious orange zest infused sticky buns may just become a must for your Christmas brunch. The recipe is small, easy and quick to prepare . . . and if you don't have time in the morning, simply bake ahead, leave in pan, cover with foil and reheat before inverting onto plate.

Ingredients:

Sticky topping:

• 1/3 cup butter
• 3/4 cup brown sugar
• 4 Tbsp honey
• 1/8 tsp salt
• 3/4 cups chopped pecans

dough:

• 2 Tbsp sugar
• 1 Tbsp instant or fine quick acting yeast
• 3/4 tsp salt
• 1 cup hot water
• 2 Tbsp oil 
• 3 cups flour, divided
• 2 eggs

filling:

• 2 Tbsp butter, melted
• 1/2 cup brown sugar
• 1 tsp cinnamon
• 3/4 cup cranberries
• 1/2 cup chopped pecans
• zest from one medium orange

Method:

1. Line 9 x 9 pan (for 9 buns) or 9 x 13 pan (for 12 buns) with parchment paper
2. In mixing bowl begin with sugar, yeast and salt. Add hot tap water and let sit for a few minutes, until frothy looking. (you can use a kitchen aid with bread hook attachment or a mixing bowl and a wooden spoon)
3. In the meantime, melt butter for topping, adding the rest of the ingredients except for the nuts. Bring to boil. Pour into prepared pan and sprinkle evenly with nuts.
4. To yeast mix in bowl, add oil and 1 cup flour and then the eggs, mixing them in well.
5. Stir in the rest of the flour 1/2 cup at a time until you can knead and shape it into a soft ball, not too sticky if handled with a dusting of flour. Cover and let rise 20 - 30 minutes.
6. While the dough is rising, melt butter for spreading and mix all the filling ingredients.
7. Roll dough out on floured surface to about 10 x 12 or 14 inches. Spread with butter and filling.
8. Roll up, starting on long side. Cut into 9 or 12 pieces, depending on how big in height you wish them to be or how many you are serving) and place on top of sticky topping in pan.
9. Cover loosely with plastic and let rise another 20 - 30 minutes, until they don't have room to spread any more. 
10. Bake at 350 F for about 25 - 30 minutes until golden brown. ( lesser time for larger pan)
11. Remove from oven and let stand for 5 minutes. Cover with serving plate and carefully flip buns onto plate. Serve warm.

If your kitchen is warm, these take about 1 1/2 hours from start to finish. 

Pumpkin Challah

 

This recipe was inspired by one of our readers Beth.  She sent me her recipe and between that one and my overnight bread recipe I settled on this recipe that can be stirred up the day before you plan to bake it.It made 3 braids. ..one for Thanksgiving. .one for French Toast the next morning. .and the Third set aside for Bread Pudding. 

• 1 1/2 tablespoons yeast
• 1 cup warm water
• 4 tablespoons canola oil
• 1/4 cup melted butter
• 4 eggs
• 1/2 cup honey
• 1 tablespoon salt
• 1 15 ounce can pumpkin puree
• 2 teaspoons cinnamon
• 1/2 teaspoon ginger
• 5 cups white flour
• 2 cups whole wheat flour

1. Put all the ingredients in your mixer bowl in the order given. .or if you want to mix it by hand. .put all the ingredients but the flour in a large bowl, stir well to combine and then stir in the flours.
2. Do not try to knead it. ..it will be too soft.
3. Turn the dough into an icecream pail or other similar sized bowl.  Cover well with plastic wrap. .no not try to seal the bowl with the lid. .it will pop open.
4. Let rise on the counter several hours and then refrigerate overnight.
5. In the morning. .divide the dough into orange sized balls and roll between your hands into long strips.
6. You can either braid with three strands. .or do other braid variations. ..it really doesn't matter as long as it fits well onto a cookie sheet to bake.
7. Fit the braids on a greased cookie sheet or one lined with parchment paper.
8. Let rise until doubled. ..brush with a beaten egg which has been combined with a tablespoon of water.
9. Bake in a 350 F oven for 25 minutes but check to be sure that it is evenly browned and the challah offers resistance to pressure. 

Multigrain Bread

This is one of our favorite homemade breads, it is full of fibre and goodness. Great for toasting too.
This bread is simple to put together and your house will smell wonderful as it's baking.

• 1 1/2 cups milk, scalded
• 1/2 cup honey
• 2 tablespoons salt
• 1/2 cup canola oil
• 3 1/4 cups lukewarm water
• 2 cups bran
• 1/2 cup wheat germ
• 1 cup flax seed, ground
• 4 cups whole wheat flour
• 4 cups multigrain flour
• 2 cups white flour
• 2 tablespoons instant yeast

1. Scald milk, add honey, salt, oil, and water and mix until honey is melted.
2. Add bran, wheat germ, ground flax seed, and stir until mixed.
3. Add whole wheat, multigrain, white flour, and yeast, stirring and kneading as you add each flour. Add the white flour 1 cup at a time, add a little more if you need to make a slightly firm but not too hard dough. Knead 8 minutes.
4. Place dough in a greased bowl and allow to rise in warm place until doubled in bulk for 1 hour. Punch down and cut into 4 equal pieces.
5. Shape each piece into a loaf and place into greased 9 1/2" x 5 1/2" loaf pans. Using the rolling pin I roll each piece into a flat rectangle, then roll it up to form a loaf. This helps avoid air pockets in the bread.
6. Cover and allow to rise until double in bulk.
7. Bake in a 400º oven for 28 minutes. Sometimes my loaves 'fall in' a bit as they bake but it doesn't change the flavor or texture and I kind of like the rustic looking top.
8. Yield: 4 loaves

Raisin Bread or Raisin Apple Bread (Flashback Friday)

For some time now we have wondered how we could highlight some of the recipes we eagerly published when we began posting. There is something about going back and remembering those first steps of writing recipes out in our own words, plating, taking photos, and how we felt when we realized the unique kinship amongst us, even with some of us never having met in person. We do not ever want to forget those initial moments of delight when we saw there were readers who acknowledged our efforts. This is why it was difficult to know just how to re-publish some of the
recipes that, if nothing else, needed some order, some reformatting to how we currently post recipes.

So this is what we decided to do. Every Friday we will update a favorite recipe using our current, easier to read, format and most likely a new photo. In other words, the recipe will be edited and republished by simply changing the publishing date on the original. This method will not delete the comments along the way, yet we hope this will be a way to keep the recipes looking current and consistent in style.

So, for our first Flashback Friday, we would like to share a recipe first posted on July 23, 2008. It is a
variation of a recipe found in the Mennonite Treasury (page 26) and includes a twist with an apple filling that takes a raisin loaf a step further. 

Ingredients:

• ½ cup butter
• 1 cup milk
• 2 eggs
• ½ cup sugar
• 1 tsp salt
• ½ tsp cinnamon or rind of 1 lemon
• 4 – 4 ¼ cups flour, divided
• 2 Tbsp instant yeast*
• 2 1/2 – 3 cups raisins (rinsed with hot water) 

* about the yeast - the original recipe calls for 1 pkg yeast, letting it proof in warm water first. If you use water, adjust the milk or flour. 

Method:

1. Melt butter and add milk to a combined warm temperature.
2. Beat eggs and sugar, adding salt, cinnamon (or zest) and gradually the liquids.
3. Stir in 2 cups flour mixed with instant yeast.
4. Add rinsed raisins and then the rest of the flour, mixing until dough comes together. This works best with the dough hook attachment if you are doing it in a mixer.
5. Dust with extra flour if necessary to shape. Cover with tea towel and plastic bag and let rise at room temperature for about 1 –1 ½ hours.
6. Divide into two or three parts. If you are only making raisin bread, simply shape each part into a loaf. This will make two medium or three small loaves.
7. Cover and let rise until dough comes near the top of the loaf pan, about 45 – 60 minutes.
8. For a glossy look, beat an egg white with a fork and brush it over the tops, just before baking.
9. Bake in pre-heated 325 F oven for 30 – 45 minutes depending on size of loaf pan. Remove from pan to cooling rack while hot.

Apple Filled Raisin Loaf

Ingredients: same dough as for raisin bread

Filling for one loaf:

• 1 Tbsp butter
• 1 ½ - 2 apples peeled and chopped into small tidbits
• 1 Tbsp lemon juice
• 2 Tbsp sugar
• 1 tsp cinnamon

Method:

1. Cook apples in butter for about 3 - 5 minutes, adding lemon juice, sugar and cinnamon. Let cool.
2. For one loaf, roll out one third of the raisin bread dough into about a 12x12 inch square.
3. Spread with apple filling, staying away an inch from edges, and roll up jelly roll style.
4. Place seam side down on a parchment paper lined cookie sheet and pinch ends under.
5. Cover and let rise for about 30 minutes.
6. Do an eggwash if desired just before baking. Bake in preheated 325 F oven for about 35 minutes. Allow to cool before dusting with icing sugar, if desired.

Pizza Pockets

It is that time of year again, where school starts, and lunches are being packed. Sandwiches are easily taken but switch it up with this healthier version of Pizza Pockets.

Dough:

• 4 cups whole wheat flour
• 4 cups unbleached flour
• 2 tablespoons instant dry yeast
• 2 tablespoons sugar
• 1 tablespoon salt
• 3 tablespoons olive oil (can use vegetable oil)
• 3 cups warm water
• 1 beaten egg, for egg wash

1. Combine the whole wheat flour, dry yeast, sugar, salt.
2. Add the warm water, and oil.
3. Stir well.
4. Add enough of the all purpose flour a little at a time to knead into a smooth and soft dough.
   You may not need all the of flour, or you may need a bit more, depending on the humidity.
5. Let the dough rest for 10 minutes.
6. Roll out the dough and cut into 6" circles.
7. Fill with desired amount of filling.
8. Moisten the edges of the dough and fold over to seal well.
9. Cover with a damp cloth.
10. Let rise for 30 minutes.
11. Prick the tops with a fork, brush with beaten egg.
12. Bake @ 400 about 15-20 minutes or until golden brown and it sounds hollow when tapped.
13. If you have any dough left over, just form them into buns, let rise 30 minutes and bake the same as the pizza pockets.

Filling:

• 1 lb. ground chicken or turkey
• 4 cups of sliced mushrooms
• 2 cloves of garlic
• 1 red pepper chopped
• 2 cups tomato sauce
• 1 teaspoon basil
• 1/2 teaspoon thyme
• 1/2 teaspoon oregano
• salt and pepper to taste
• 1 cup low fat Parmesan cheese
• 2 cups low fat Mozzarella cheese
• 3 green onions chopped

1. Brown the ground chicken with the mushrooms, peppers and garlic
2. Add the tomato sauce, herbs, seasonings.
3. Simmer 10 minutes.
4. Cool slightly.
5. Add the green onions and the cheese.

Put desired amount of filling into the prepared circles. The yield for the pockets is determined by how much you put in. Also the filling can be very versatile, switch things up a little to your liking.

French Bread

I got this recipe from Lovella G. ( another Lovella, and another great friend) way back when our kids went to the same elementary school. This recipe has become sort of a "staple" kind of recipe for a quick bread, for pizza crust, pizza buns, focaccia bread or baguettes (used for spinach dip etc) As you can see - It is a must have! =)

Ingredients:

• 2 tablespoons sugar
• 2 tablespoons cooking oil
• 2 teaspoons salt
• 2 cups hot tap water
• 4 1/2 - 5 cups flour, white - can be half whole wheat or multigrain *
• 2 tablespoons instant yeast

Method:

1. Put sugar, oil, salt and hot water in a large mixing bowl. You can also use a mixer that has a dough hook attachment or your bread machine.  
2. Add 1 cup of the flour mixed with the yeast, then the rest of the flour, 1/2 cup at a time. Add flour until dough comes away from side of bowl or easily holds together in a ball shape and is not too sticky if you handle it with floured hands. Cover bowl with wax paper and tea towel.
3. Let rise until double, about 1/2 hour. Divide in half.
4. Roll out on a slightly floured surface to about 12"x15” rectangle. Roll up jelly roll style, beginning at longer end, and place on greased or parchment paper lined cookie sheet. Cut diagonal slits on top. Cover with tea towel and then wax paper or plastic.
5. Let rise about 30 - 45 minutes. Brush with mixture of 1 egg and 2 tablespoons milk, whisked with fork.
6. Bake at 400° F for 20 minutes, or until golden. Remove to rack to cool.

* Flour purchased in the USA may need a teaspoon of vital wheat gluten added to the flour




For Pizza:
Instead of rolling out the dough, just divide and press onto 2 pizza pans. Bake at 400° F until light golden - barely done. About 8 -10 minutes.
Spread lightly with pizza or spaghetti sauce. Sprinkle with Parmesan cheese. Cover with any cold cuts you want . . . ham, salami, pepperoni, cooked hamburger (left over sloppy joe sauce) or cooked chicken, slivered peppers, grated cheese (mozzarella, or assortment). Sprinkle with oregano and basil. Bake at 375° F, about 15 min.

focaccia bread:
Add about 1 tablespoon of each (fresh if possible) thyme, oregano, rosemary, chopped into tiny bits,
1/4 cup Parmesan cheese and 1- 2 teaspoons garlic powder to the dough, as you're mixing it. Cover and let rise.
Press dough into 2 - 8" x 8" greased pans. Make indentations with end of wooden spoon and brush with olive oil. Sprinkle with cornmeal and rosemary (optional)
Cover and rise 1/2 hour. Bake until light golden, about 25 - 30 minutes. Serve with Olive oil and balsamic vinegar.

dipping bread:
Use any kind of combination of flour and grains that you like, roll out to make long skinny loaves (baguettes) and slice at an angle. Great with Spinach dip.
Maybe this is too much information, but it's there to give you ideas on what you can do and I hope you try something new and enjoy it.

Donuts

I started a tradition that wasn't really meant to be a tradition, but when you are Mennonite and do something once that went over well and everyone liked it HAS to become tradition......."awe come on mom, we did it last year". So hence a new tradition had begun. Each child is allowed to invite their friends, cousins, second, third cousins, whom ever they wish. The first year that we did it my sister in-love and I didn't know how many the recipe would make so to be on the safe side the Mennonite in us came out and quadrupled the recipe. After all we wanted to make sure there was plenty. CAUTION..........unless you want to feed the masses of 500 or more DO NOT, I repeat DO NOT quadruple the recipe. We made hundreds, fried for hours, we were covered in a thin layer of grease ourselves. We invited another family, then more families, then people from church, neighbours. They ALL got eaten. Donuts need to be eaten fresh. Set an afternoon aside, set up a Coleman stove outside so your house doesn't smell like a deep fryer, invite the people you love and just enjoy. I must say that fun was had by all. Oh by the way I only doubled the recipe this time, I am sure the teenagers ate a dozen each. The boys for sure did. It made about 200.

Raised Donuts or (Donuts originally from the Mennonite Treasury Cookbook)

• 1 tablespoon quick rise yeast
• 1 cup water
• 2 cups scalded milk
• 2 eggs
• 1 teaspoon salt
• 1/2 cup sugar
• 1/2 cup shortening ( I used oil)
• About 6 cups flour

1. Add dry yeast to 3 cups flour, salt and sugar. 
2. Scald milk, add 1 cup water, oil and beaten eggs. 
3. Mix in enough flour to make a soft dough. Knead for about 5 minutes. 
4. Let rise approximately 1/2 hour. 
5. Roll into 1/4-1/2" thick and cut into desired shape with either a donut cutter or cookie cutter.
6. Deep fry until golden brown. 
7. Careful that the oil doesn't get too hot, usually cooking on medium heat to medium high is enough. 
8. Glaze while warm in following glaze.

Glaze:

• 1 cup white sugar
• 1/2 cup butter
• 1/2 milk

Bring to boil, take off heat and add

• 1/2 teaspoon salt
• 1 cup icing sugar
• 1 teaspoon vanilla

1. Whisk ingredients together, keep on a low element.
2. Dip the warm donuts into the glaze and place on parchment lined cookie sheets to dry.
3. Enjoy.

Buns and Platz

Memories of Saturdays growing up, always remind me of how my Mom would cook a big pot of soup, bake a batch of fresh buns and usually she would take part of the dough to make a platz or, as we called it, Streuselkuchen. My husband's side of the family called it Riebelplatz. Our middle daughter, as a pre-schooler, announced one day, "Mommy, it's easy to make Lieberplatz . . . all you need is dough, plums and crumbs!"
Now that I'm not baking for a family on a regular basis, and we don't eat a lot of white buns, I have taken part of the dough to make cinnamon buns as well. We have been pleasantly surprised how yummy they turn out even with less sweetness. So I'll leave you with a variety of goodies to try with one dough.

Ingredients for dough:

• ½ cup butter
• 2 cups milk
• 1 tablespoon salt
• 3 eggs
• ¼ cup sugar
• ¼ cup oil
• 2 cups very warm water
• 10-11 cups flour
• 2 tablespoons instant yeast

Method:

1. In small pot, melt butter and heat milk until warm.
2. In large mixer bowl, beat eggs, adding the sugar and then the oil.
3. Stir in all liquids – warm water, milk and butter
4. Add 4 – 5 cups flour and instant yeast, mixing well
5. Switching to dough (hook) attachment on mixer, add the rest of the flour, one cup at a time.
6. Turn dough into a larger bowl to rise, giving it a few more punches if needed.
7. Cover with a tea towel and plastic bag and rise about 1 – ½ hours

To make plain buns:

1. Use about ½ of the dough to make 15-18 buns. Shape into buns by taking a handful of dough at a time and squeezing bun shapes between thumb and forefinger. 
2. Place on greased cookie sheet, cover with tea towel and plastic and let rise 1 hour. 
3. Bake at 400° F for 20 min. Cool on wire racks.

Note: I slice the buns before freezing them. This makes it easy to make sandwiches quickly when they are still frozen, especially when I did school lunches.

To make Cinnamon Buns:

1. With greased hands, pinch off a large piece of the rest of the dough and roll out on floured surface. 
2. Spread with about 2 Tbsp melted butter and 1 cup brown sugar mixed with 1-2 tsp cinnamon.
3. Roll up jellyroll style and cut into 1” slices. Place on greased or parchment paper lined pan.
4. Cover and let rise 1 hour and then bake at 350° F for 20 min or until golden.
5. To ice: mix about 1 1/2 cups icing sugar, 1 Tbsp soft marg or butter and enough milk to make a nice spreading or drizzle consistency.

To make Platz:
Ingredients:

• fruit, jam or pie filling
• 3 tablespoons butter, room temp
• ½ cup flour
• 1/2 cup sugar

Method:

1. Grease any shape of small - medium pan you like. You can use a round spring-form pan, a 9x13" pan or a cookie sheet. Spread or pat your left over dough into pan by hand. It will rise some, so it doesn’t have to be high – about ½ - 1 inch – some prefer a flat platz and some a high platz. Let it rest about 20 – 30 min.
2. Spread with cut up fruit, such as plums or apricots and sprinkle with just a couple of Tbsp of sugar. I used canned cherry pie filling. My mom often just spread it with just a beaten egg for moisture, then topped it with crumbs.
3. For Crumbs: Mix butter into flour and sugar with pastry cutter. Squeeze a handful at a time and sprinkle on fruit or jam. If you find the crumb mixture too dry, mix in a Tbsp of cream, and then squeeze into crumbs as you drop onto the fruit.
4. Let rise about ½ hour. Bake at 375° F for about 30 min. Remove from pan and let cool on wire rack. This is one of our favorite Sunday morning breakfast treats. To keep crumbs crunchy, don’t cover. If you freeze it, uncover to thaw.

This recipe can also be used for Zwieback or pizza crust. (not pictured)

Italian Wedge Bread

This recipe I got from a Lutheran Church Cookbook and there is no doubt in my mind the Lutheran Girls can cook too. I have gotten so many good recipes from this book. Today I want to share this tasty flat bread that is a good addition to an Italian meal instead of Garlic Bread.

Dough:

• 2 1/2 cups flour ( I used half whole wheat)
• 1 tbsp. instant yeast
• 1 cup warm water
• 2 tbsp. vegetable oil (I used olive oil)
• 1 tsp. sugar
• 1 tsp. salt

1. Mix all ingredients in a large bowl with a spoon. 
2. Knead in 1/2 cup flour if needed. 
3. Form in to a ball. 
4. Cover and let rise for 20-30 minutes. 
5. Spread dough on to a greased pizza pan.

Topping:

•  1/4 tsp. salt (I omit)
• dash of pepper
• 1/4 tsp. oregano
• 1/4 tsp. garlic powder
• 1/4 tsp. thyme

1. Mix spices in a bowl. 
2. Brush with 1/3 c. Italian dressing (I have used Ranch and Caesar Dressings just for variety). 
3. Sprinkle with the spices over the dressing. 
4. Top with Parmesan Cheese and grated Mozzarella (light cheese). Bake at 450 for about 15-20 minutes.
5. A tasty appetizer or snack for any occasion.