Homemade Rye Bread

I made a couple changes:  I added 1 cup of whole wheat flour and used less bread flour and 1 teaspoon of onion powder.

Recipe courtesy Emeril Lagasse, 2005

Prep Time:30 min

Inactive Prep Time:2 hr 0 min

Cook Time:45 min
Level:
Intermediate
Serves:
10 to 12 servings

Ingredients

1 envelope (1/4-ounce) dry yeast

1 tablespoon sugar

3 tablespoons melted butter

1 egg

1 cup warm milk (about 110 degrees F)

1 1/2 teaspoons salt

1 cup rye flour

2 1/2 cups bleached all-purpose flour

1 tablespoon caraway seeds

1 teaspoon vegetable oil

1 large egg, beaten

Directions
Combine the yeast, sugar, melted butter, egg, and milk in the bowl of an electric mixer fitted with a dough hook. Beat on low speed for 1 minute. Add the salt, rye flour, all-purpose flour, and caraway seeds. Beat at low speed until all of the flour is incorporated, about 1 minute. Then, beat at medium speed until the mixture forms a ball, leaves the sides of the bowl and climbs up the dough hook. Remove the dough from the bowl. Using your hands, form the dough into a smooth ball. Lightly oil a bowl. Place the dough in the bowl and turn it to oil all sides. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour.

Preheat the oven to 350 degrees F and lightly grease a 5 1/2 by 9-inch baking pan.

Remove the dough from the bowl and invert onto a lightly floured surface. Gently knead the dough several times. Tuck and roll so that any seams disappear into the dough and place in the prepared baking pan. Cover with plastic wrap and set aside in a warm, draft-free place until it doubles in size, about 1 hour. Use a pastry brush to brush the egg lightly over the top of the dough. Bake until lightly brown, about 45 minutes. Remove from the oven and cool on a rack.

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Tapioca

Have you ever had one of those "Oh No" moments trying recreate something you remember eating as a kid?  Well here's mine.. We went to one of the area's Amish markets yesterday and saw the bags of Tapioca.  I used to love tapioca pudding as a kid.  You can read the directions on the label, I followed the directions... Oh no... this isn't right.... I remember creamy pudding not a clear sauce.  Most of the recipes I found "later" on the web call for milk and water in the cooking process.

www.weaverscountrymarket.com

I whipped up One Cup of heavy cream until it held peaks, added one teaspoon of vanilla and then slowly added the chilled clear sauce.  Pudding came out very smooth and creamy.  The only thing that is missing is the color if you would have added an egg yolk in the finishing part of cooking the tapioca. 

Meatballs!

We don't have meatballs at our house very often.  Husband has been asking.. so here they are.

1 lbs. Ground beef

1 cup Bread Crumbs

1/4 cup Romano Cheese

1 large teaspoon basil

1/2 teaspoon Freshly Ground Oregano

1 large teaspoon Parsley

2 eggs

1 medium onion finely chopped and saute

Salt and Pepper to taste

I used a 1/8 cup measuring cup to get uniform size.

Form balls and roll in bread crumbs

Place on lightly oiled baking sheet

Bake at 325 degrees for 1 hour

Serve with your favorite sauce

Everything Pumpkin

Pumpkin is ready!

 I tried my hand at roasting pumpkin seeds.  Turned out pretty good.  Combined several different recipes, including soaking the seeds overnight in salt water to improve digestion.  I tried, sweet, spicy and hickory salted.

Paula Deen's Gooey Pumpkin Cake

http://www.pauladeen.com/recipes/view2/pumpkin_gooey_butter_cake/

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees.
To make the cake, combine all of the ingredients and mix well. Pat the mixture into a lightly greased 13x9-inch baking pan.
Prepare filling:
In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together.
Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Serve with fresh whipped cream.

Fresh Apple Pie

9-Inch
Pastry for 9-inch Two-crust Pie

3/4 Cup Sugar
1/4 Cup Gold Medal Flour
1/2 teaspoon nutmeg
1/2 teaspoon cinnamon
Dash salt
6 cups thinly sliced pared tart apple
2 tablespoons butter or margarine

Heat oven to 425 degrees.  Prepare pastry.  Stir together sugar, flour, nutmeg, cinnamon and salt; mix with apples.  Turn into pastry-lined pied pan; dot with butter.  Cover with top crust which has slits cut in it; seal and flute.  Cover edge with 2- to 3 inch strip of aluminum foil to prevent excessive browning; removed foil last 15 minutes of baking

Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust.

Sit back and watch it disappear!

Pastor Ryan’s Bloomin’ Herb Bread

My first try at this bread.  It is not a beautiful as the loaf in the link below.  But it will do for a first time try.  I used thyme and chives as the herbs.  My cast iron pot is the old style so the bread baked a bit faster than if I would have had the lighter coated pot.  Very beautiful crust.

http://thepioneerwoman.com/cooking/2009/05/the-bread-in-his-words/

Prep Time 2 Hours
Cook Time 1 Hour Servings 8 Difficulty Easy

Ingredients
20 ounces, weight Bread Flour (all Purpose Is Okay, Too) - About 4 Cups
8 ounces, fluid Water
4 ounces, fluid Melted Butter With Chopped Herbs Of Choice. We Like Chives, Rosemary Or Thyme.
2 teaspoons Salt
1 teaspoon Active Or Instant Yeast (if Active, It Would Be Best To Sprinkle Yeast Over The Water To Let It Start To Work Before Mixing It In)
Preparation Instructions

Combine all ingredients together in the KitchenAid stand mixer with the dough hook (it can be done by hand…it just takes longer).

I mixed them together for about 10 minutes or so until I could successfully achieve a windowpane with the dough. This is where you can pull off a small chunk of the dough you’re kneading and stretch it gently to see if it is somewhat translucent. If you can do this without it tearing, it’s ready.

Preheat oven to 450 degrees.

After the dough starts rising, it should be kneaded for a minute or two so that the yeast can redistribute. Form it into a dome and place in a covered cast iron pan after coating it with olive oil and a sprinkling of kosher salt. Cut a large ‘X’ into the surface of the bread dough so it can bloom!

Bake on the center rack of your over for 30 minutes with the lid on, them remove the lid to finish it off for another 15 to 30 minutes.

Grilled garlic cheese bread... wow!

Vermont Chocolate Potato Cake

Granny Williams requested MORE desserts... and some more of those cubed fried potatoes... Here's the dessert I decided on..The recipe left one item out -- 2 teaspoons of baking powder. I also added 1/2 teaspoon of cream of tarter to the egg whites.

http://www.yankeemagazine.com/recipe/vermont-chocolate-potato-cake

Ingredients:

2 1/2 cups all-purpose flour, sifted

1/2 teaspoon salt

1/2 teaspoon cinnamon

1/2 teaspoon cloves

1/4 teaspoon nutmeg

1/4 teaspoon allspice

2    teaspoons baking powder

3/4 cup unsalted butter, softened but still cool

2 cups granulated sugar

2 squares unsweetened chocolate, melted

1 cup freshly mashed potato

2 eggs, separated

1/2 teaspoon cream of tarter used in beaten egg whites

1/2 teaspoon vanilla extract

1/2 teaspoon almond extract

3/4 cup milk

1 cup chopped walnuts

Instructions:Preheat the oven to 350 degrees F and grease a 10-inch tube or Bundt pan.

In a medium bowl, sift together the flour, baking powder, salt, and spices. Set aside.

In a large bowl, cream the butter and sugar until light and fluffy. Add the melted unsweetened chocolate and mashed potato, and beat until smooth. Add the egg yolks along with the vanilla and almond extracts and continue beating.Add the flour mixture alternately with the milk, then blend in the nuts.

In a clean, medium bowl, whisk the egg whites until stiff but not dry, then gently fold into the batter. Pour the batter into the prepared pan, and bake for one hour or until a knife inserted into the center comes out clean.

Allow to cool for 15 minutes, then turn onto a wire rack to cool completely.

Tags: cake, chocolate, potato