There is a website http://www.friendshipbreadkitchen.com/ with wonderful recipes and ideas.
Friday, December 2, 2011
Family Traditions II
I make Amish Friendship Bread to share with family and Friends.
There is a website http://www.friendshipbreadkitchen.com/ with wonderful recipes and ideas.
There is a website http://www.friendshipbreadkitchen.com/ with wonderful recipes and ideas.
Family Traditions
We have a few Family Traditions around bread. I am posting my mother's Cinnamon Rolls. She uses a Sourdough Starter and makes HUGE Cinnamon Rolls.
Bake with Love!
Monday, July 4, 2011
Whole Wheat Bread
3 c. very warm water (but not too hot)
1 T. instant or quick rise yeast
1/3 c. vegetable or canola oil
1/3 c. honey
1 T. salt
6 cups whole wheat flour (hard white wheat is best)
1/2 c. whole oats
1/4 c. gluten w/ vitamin C
Combine the first 5 ingredients and mix. Add 5 cups flour, oats, and gluten flour. Mix well. Continue to add the other 1 c. flour slowly until the dough forms a ball and scrapes the excess dough off the sides of the bowl. Let mix for 5-10 minutes. While mixing, preheat your oven to 100-125 degrees.
Oil the counter surface & your hands (Use oil, NOT flour). Put your dough on the oiled surface & slice WITH A KNIFE into 2 large or 3 small even loaves. Pat down and roll into loaf shape, then put into greased bread pan.
Turn OFF your oven, cover loaves LOOSELY with saran wrap, and put in warmed oven to rise till double (about 45-60 minutes, depending on humidity in the air). Remove loaves from oven and preheat to 350 degrees. Bake loaves for 25-30 minutes. Remove from pans immediately and place on a wire cooling rack.
This recipe can be halved!!
1 T. instant or quick rise yeast
1/3 c. vegetable or canola oil
1/3 c. honey
1 T. salt
6 cups whole wheat flour (hard white wheat is best)
1/2 c. whole oats
1/4 c. gluten w/ vitamin C
Combine the first 5 ingredients and mix. Add 5 cups flour, oats, and gluten flour. Mix well. Continue to add the other 1 c. flour slowly until the dough forms a ball and scrapes the excess dough off the sides of the bowl. Let mix for 5-10 minutes. While mixing, preheat your oven to 100-125 degrees.
Oil the counter surface & your hands (Use oil, NOT flour). Put your dough on the oiled surface & slice WITH A KNIFE into 2 large or 3 small even loaves. Pat down and roll into loaf shape, then put into greased bread pan.
Turn OFF your oven, cover loaves LOOSELY with saran wrap, and put in warmed oven to rise till double (about 45-60 minutes, depending on humidity in the air). Remove loaves from oven and preheat to 350 degrees. Bake loaves for 25-30 minutes. Remove from pans immediately and place on a wire cooling rack.
This recipe can be halved!!
Pintos & Kielbasa
1 large onion, chopped
1 green pepper, chopped
1 T. oil
1 lb. turkey kielbasa, sliced
1 can great northern beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can stewed tomatoes
1 can Rotel
8 oz. tomato sauce
1/2 t. garlic powder
1/4 t. pepper
Saute the onion and green pepper in oil until tender. Add remaining ingredients and bring to a boil. Reduce heat and simmer until heated through. Serves 8.
1 green pepper, chopped
1 T. oil
1 lb. turkey kielbasa, sliced
1 can great northern beans, rinsed and drained
1 can pinto beans, rinsed and drained
1 can stewed tomatoes
1 can Rotel
8 oz. tomato sauce
1/2 t. garlic powder
1/4 t. pepper
Saute the onion and green pepper in oil until tender. Add remaining ingredients and bring to a boil. Reduce heat and simmer until heated through. Serves 8.
Pie Crust with Vodka
1 1/2 c flour
2 T sugar
1 t salt
Pulse 2 times in food processor
12 T unsalted butter cut into slices, put in processor
1/2 cup shortening, cut , put in processor 15 sec.
Process - not pulse!
Add 1 cup flour on top - pulse 4-6 times to distribute flour,
some loose flour will be on top.
Add 1/4 cup vodka
1/4 cup water
Fold liquid in with spatula, looks wet. Divide and form ball
Wrap in saran wrap and chill 1 hour or up to 2 days.
Flour board and top of dough roll in a turn.
2 T sugar
1 t salt
Pulse 2 times in food processor
12 T unsalted butter cut into slices, put in processor
1/2 cup shortening, cut , put in processor 15 sec.
Process - not pulse!
Add 1 cup flour on top - pulse 4-6 times to distribute flour,
some loose flour will be on top.
Add 1/4 cup vodka
1/4 cup water
Fold liquid in with spatula, looks wet. Divide and form ball
Wrap in saran wrap and chill 1 hour or up to 2 days.
Flour board and top of dough roll in a turn.
OATMEAL COOKIES WITH DRIED APRICOTS AND WHITE CHOCOLATE MAKES ABOUT 4 DOZEN
1 1/2 CUPS ALL PURPOSE FLOUR
1 1/2 CUPS OLD FASHIONED OATMEAL
1/2 TEASPOON BAKING SODE
8 OZ (2 STICKS) UNSALTED BUTTER, SOFTENED
1/4 CUP SUGAR
1 CUP PACKED LIGHT - BROWN SUGAR
1 TEASPOON SALT
1 TEASPOON VANILLA
2 LARGE EGGS
8 OZ WHITE CHOCOLATE, CHOPPED
7 OZ DRIED APRICOTS, CHOPPED 1 1/2 CUPS
PREHEAT OVEN TO 350 DEGREES. MIX FLOUR, OATMEAL, AND BAKING SODA IN A MEDIUM BOWL. CREAM BUTTER & SUGARS WITH A MIXER UNTIL LIGHT & FLUFFY. REDUCE SPEED TO LOW. ADD SALT, VANILLA & EGGS & BEAT UNTIL WELL COMBINED - 1 MIN. ADD FLOUR MIXTURE GRADUALLY, BEATING UNTIL JUST COMBINED. STIR IN CHOCOLATE AND APRICOTS. COVER & REFRIGERATE UNTIL COLD - 30 MINUTES.
DROP HEAPING TABLESPOONS OF DOUGH ONTO PARCHMENT - LINED BAKING SHEET, SPACING 2 INCHES APART. BAKE UNTIL COOKIES ARE GOLDEN BROWN AROUND THE EDGES BUT STILL SOFT IN THE CENTER - 14-16 MINUTES. LET COOKIES COL ON BAKING SHEETS FOR 2 MINUTES. TRANSFER TO WIRE RACK, LET COOL. COOKIES WILL KEEP COVERED FOR 1 WEEK.
MARTHA STEWART LIVING
1 1/2 CUPS OLD FASHIONED OATMEAL
1/2 TEASPOON BAKING SODE
8 OZ (2 STICKS) UNSALTED BUTTER, SOFTENED
1/4 CUP SUGAR
1 CUP PACKED LIGHT - BROWN SUGAR
1 TEASPOON SALT
1 TEASPOON VANILLA
2 LARGE EGGS
8 OZ WHITE CHOCOLATE, CHOPPED
7 OZ DRIED APRICOTS, CHOPPED 1 1/2 CUPS
PREHEAT OVEN TO 350 DEGREES. MIX FLOUR, OATMEAL, AND BAKING SODA IN A MEDIUM BOWL. CREAM BUTTER & SUGARS WITH A MIXER UNTIL LIGHT & FLUFFY. REDUCE SPEED TO LOW. ADD SALT, VANILLA & EGGS & BEAT UNTIL WELL COMBINED - 1 MIN. ADD FLOUR MIXTURE GRADUALLY, BEATING UNTIL JUST COMBINED. STIR IN CHOCOLATE AND APRICOTS. COVER & REFRIGERATE UNTIL COLD - 30 MINUTES.
DROP HEAPING TABLESPOONS OF DOUGH ONTO PARCHMENT - LINED BAKING SHEET, SPACING 2 INCHES APART. BAKE UNTIL COOKIES ARE GOLDEN BROWN AROUND THE EDGES BUT STILL SOFT IN THE CENTER - 14-16 MINUTES. LET COOKIES COL ON BAKING SHEETS FOR 2 MINUTES. TRANSFER TO WIRE RACK, LET COOL. COOKIES WILL KEEP COVERED FOR 1 WEEK.
MARTHA STEWART LIVING
Flourless Chocolate Cookie
Ingredients
2 discs Abuela Mexican Chocolate, finely chopped (4oz)
3 C Confectioners' Sugar
1/2 C + 3 TBSP Unsweetened Dutch-process cocoa powder
1/4 tsp Salt
4 large Egg Whites, at room temperature
Cooking Instructions
Preheat the oven to 350 degrees. Position 2 racks in the upper and lower thirds of the oven. Line 2 cookie sheets with parchment paper.
Mix the confectioners' sugar with the cocoa powder, Mexican chocolate and salt. Add the egg whites and stir until the batter is moistened. Spoon the batter onto two baking sheets in 12 evenly spaced mounds.
Bake the cookies for about 10 minutes then rotate the pans from the top shelf to the bottom and turn from front to back. Continue cooking another 10 minutes until the cookies feel firm to the touch.
Slide the parchment paper off the baking sheet and onto 2 wire racks. Allow cookies to cool completely before serving.
2 discs Abuela Mexican Chocolate, finely chopped (4oz)
3 C Confectioners' Sugar
1/2 C + 3 TBSP Unsweetened Dutch-process cocoa powder
1/4 tsp Salt
4 large Egg Whites, at room temperature
Cooking Instructions
Preheat the oven to 350 degrees. Position 2 racks in the upper and lower thirds of the oven. Line 2 cookie sheets with parchment paper.
Mix the confectioners' sugar with the cocoa powder, Mexican chocolate and salt. Add the egg whites and stir until the batter is moistened. Spoon the batter onto two baking sheets in 12 evenly spaced mounds.
Bake the cookies for about 10 minutes then rotate the pans from the top shelf to the bottom and turn from front to back. Continue cooking another 10 minutes until the cookies feel firm to the touch.
Slide the parchment paper off the baking sheet and onto 2 wire racks. Allow cookies to cool completely before serving.
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