Whole Wheat Bread

adapted from myfoodstoragedeals.blogspot.com

Makes 2 loaves (for the original recipe which makes 4 loaves and calls for instant yeast go here).

I love this recipe because I don't need a Bosch to make whole wheat bread. I tried about half a dozen other recipes (one of which resulted in the untimely demise of my Kitchenaid - which they replaced, whew!) and all of them didn't work out for me. This dough is soft enough to not strain my 4.5 qt Kitchenaid Mixer (I have the Artisian) when I knead it for 10 minutes and the dough is so easily handled I never need any flour when I roll out my dough. I have started baking my own bread exclusively and I bake a couple of loaves about every 5-6 days. They have kept beautifully! If you don't go through bread quickly or you want to make extra and freeze them, use the sugar instead of the honey - it tastes better after the loaf is thawed I think. I also measure out extra sets of the dry ingredients when I make this and place those extra mixes in labeled ziploc bags so they are ready the next time I need to bake.

Ok, so here you go!

2 1/2 cups warm water

1 1/2 Tb yeast

Proof in your mixing bowl until bubbly.

3 1/2 cups whole wheat flour

1/3 cup vital wheat gluten

Add, mix 1 min on "stir" or 2 at the fastest. Cover and let rest 10 min.

1 Tb salt

1/3 cup oil

1/3 cup honey (use the cup the oil was in and it slides right out!) or 1/2 cup brown sugar

1 1/4 Tb lemon juice

Add and beat together 1 min.

2 1/2 cups wheat flour

Add one cup at a time, beating after each addition. Beat for 6-10 minutes. The longer you let it knead the more gluten you'll develop in your loaf and the better it will be! Feel free to substitute some white flour if you prefer. I do when I use the hard read wheat to make my flour - it has a stronger taste than my family prefers. I think hard white wheat makes a better tasting flour and doesn't need to be mixed with all-purpose flour - just my opinion!

Turn oven on for 1 minute and then turn off. Cover dough and let rise until doubles - this usually takes me 45 minutes, sometimes less.

Divide dough into two even halves. Knead 5-10 times by hand to smooth out dough and then shape into an oval. I use a pastry mat instead of my counter - but if your counter is clean go for it! Roll each into a rectangle - about the same size as a 9x13" pan. Roll up dough tightly jelly-roll style starting on a short side. Pinch and smooth seam. Pinch ends of loaf and tuck underneath to smooth the look of your ends. Place each loaf into a greased bread pan and let rise in warm oven till doubled. Then bake for 20 minutes at 350F. When done, bread should be browned and sound hollow when you tap the top. Cool in pans for 10 minutes and then cool on wire racks.

Turkey Gobble-Up Sandwiches

I found this recipe in a Taste of Home magazine and finally tried it out this year with our leftovers from Thanksgiving. Very good and filling - I think a half an English muffin was perfect!

1 large ripe avocado, peeled and pitted

1 T lemon juice

2 T mayo

2 T sour cream

1/4 t hot pepper sauce

6 English muffins, split and toasted

12 slices turkey breast

12 slices tomato

12 slices cheese (I used Swiss)

12 bacon strips, halved and cooked

Place muffin halves, cut side up, on cookie sheet lined with foil. Mix together avocado, lemon juice, mayo, sour cream and hot sauce till blended. Spread over muffin halves. Layer turkey, tomato, and cheese on top.

Broil on low for 3-4 minutes until cheese is melted and then add bacon to the top of each open-faced sandwich. May broil an add'l minute to get bacon "stuck" to the melted cheese.

Homestyle Turkey

1 turkey (ours was 18 lbs this year)

6 T butter/margarine, divided into six 1 T pats

4 c warm water

3 T chicken bouillon

2 T dried parsley

2 T dried minced onion

2 T seasoning salt (or whatever mix you like - rosemary, garlic, sage...)

Preheat oven to 350F. Rinse and wash turkey. Discard giblets.

Place turkey in roasting pan. Separate the skin over the breast (just cut a little slit) in 6 places, 3 on each breast, and slip a pat of butter in each to moisten the white meat.

In a medium bowl, combine the water, bouillon, parsley and onion. Pour or spoon over the top of the turkey. I like to use a spoon so all the herbs don't wash off the turkey - I think it looks prettier with some on the top. I also pour some into the butter slits. Sprinkle seasoned salt over the turkey.

Bake about 45 min to 1 hour to brown and then cover it with foil. Bake 3 1/2 to 4 hours or until temp reaches 180F.

I strain the liquid into a saucepan, add 2 cups water and enough flour to thicken (4 T or so) and boil to make gravy. You need to dilute with water because otherwise the gravy is salty from the salt and the stock.

Pie Crust

This is an easy crust that I've used when I need a quick crust for quiche or pie.

2 c all-purpose flour

1 t salt

1 c shortening (I use margarine as well)

1/2 cold water

Combine flour and salt. (Easy on the dough setting of my Cuisinart - just pulse till mixed). Cut in shortening - or just pulse again after adding your shortening or margarine. It will mix best if you cut it into smaller pieces as you add it to the mixing bowl. Add the water and mix just until combined. Keeping the fat pieces intact in your dough (not completely pulverized) will hold up your pastry layers and make a flaky crust. If you overmix you will lose that. The crust won't be bad, just not as flaky. Divide dough into half, wrap in plastic wrap and refrigerate. Four hours is ideal but I've often just put it in for the 1/2 hour or so that it took to mix up my filling.

Pork Chops with Dijon Herb Sauce

These are definitely my current favorite way to cook pork. It is such a quick dish and all the family enjoys it! Mmmmm.

from Gina's Weight Watchers recipe blog

1 t butter

4 pork chops, 1" thick, trimmed of fat

1/2 t salt

pepper

3 T onion

3/4 c chicken stock

1 T dijon mustard

2 T fresh herbs (chives, parsley, tarragon - I added some Emeril's Essence, garlic, tarragon, parsley - whatever I have on hand that sounds good)

Heat butter in skillet till melted, salt and pepper the chops, then raise the heat to medium and saute the chops 5 minutes. Turn over and cook till done (150 - 160 F) - about 7 additional minutes. Remove from skillet and keep warm. I just put them on a plate and cover with foil.

Add onions to pan and cook till soft. Add stock and boil ~3 minutes. Stir in mustard, herbs and some pepper. Plate chops and pour sauce over.

Eclair Cake

from my roomie Wendy at WSU

1 8oz tub Cool Whip

2 small boxes vanilla pudding

1 box graham crackers

1 tub chocolate icing

Prepare pudding as directed. Mix in Cool Whip. Layer graham crackers in 9x13" dish. Pour half of pudding mixture on top of crackers in dish. Put another layer of crackers on top of the pudding. Layer again with the rest of the pudding mixture and a final layer of graham crackers. Warm icing in microwave for one minute or until easy to spread/pour. Spread icing atop the top layer of graham crackers and refrigerate overnight.

Gingerbread Whole Wheat Pancakes and Syrup!

Oh my these are so fantastic! A fresh twist to the blender pancake and another way to use your wheat!

from everydayfoodstorage.net

1 cup milk (I, of course, use powdered)

1 cup wheat kernels, whole and uncooked

2 eggs (2T powdered eggs and 1/4 cup water)

2 tsp baking powder

1 1/2 tsp salt

2 Tb oil

2 Tb honey or sugar

1/4 cup molasses

1/4 tsp cinnamon

1/4 tsp ground cloves

1/4 tsp ginger
Put milk and wheat in blender. If using food storage ingredients then add the wheat and 1 1/4 cup water (the water for the dry milk and dry eggs). Then blend on highest speed until smooth (this could take 5 minutes). Add the rest of your ingredients and blend on low until well mixed. Cook and serve.

Hot Homemade Buttermilk Syrup

1/2 Cup buttermilk or 1/2 Cup milk with 1/2 tsp. vinegar or lemon juice

2 Cups Sugar

1/2 Cup Butter

2 Tbs. Corn Syrup (not essential but it will help your syrup keep longer without going grainy)

2 t. baking soda

1 tsp. Vanilla (do not add until after removing from heat)

Mix ingredients in a pot and boil for 3 minutes, the sauce will turn to the caramel color towards the end of boiling. (Essential Tip: mix in a pot one size larger than you think you will need. The syrup will be frothy in the beginning and it is awful cleaning up a burnt sugary mess on your stove…trust me!)

Stir in vanilla when syrup is finished cooking.

Makes enough sauce for 2 recipes of pancakes.