Whole Wheat Bread

I have a bread machine. We bought the bread machine to make bread. However, I have discovered that bread machines just can't compare with good ol' fashioned homemade bread. I don't make bread very often, but when I do I like to use this recipe.

1 Tbsp + 2 tsp shortening (or just round it up to 2 Tbsp)

1/3 c hot water

1/3 c brown sugar

1 pkg dry yeast

1 1/3 c warm water

1 Tbsp + 1 tsp sugar

1 1/4 tsp salt

2 c white flour

up to 2 c wheat flour

Disolve brown sugar in 1/3 c hot water. Add shortening. Stir to melt. Cool. Disolve yeast in 1 1/3c warm water. Add white sugar, salt, and white flour. Beat well. Stir in shortening mixture. Stir in enough whole wheat flour to make a stiff but not dry dough. Knead until smooth. Cover the bowl with a clean kitchen towel and let the dough rise until it doubles (about an hour). Knead again then transfer dough into a greased loaf pan. Let it rise again until it doubles. Bake at 350 for about 35 minutes.

This bread is so good warm out of the oven with butter and honey!

Request

I need you ladies to come to my rescue for something specific. I have a lasagna recipe that I am getting bored with. Do any of you have a good lasagna recipe you could share? We'll be eating Ramen noodles everynight until you save us... no pressure though.

Pumpkin Squares

This is a little late for Halloween but it will be great for Thanksgiving

Ingredients

2 cups flour
2 tsp baking powder
1 tsp baking soda
½ tsp salt
1 cup oil
2 tsp cinnamon
2 cups sugar
4 eggs
2 cups canned pumpkin approx. 16 oz *I like to add a little more pumpkin

Combine dry ingredients. Then add eggs, pumpkin, and oil. Grease (Oil) and flour jelly roll pan. Cook for 25 minutes at 360 degrees

Frosting
8 oz cream cheese
1 box of powder sugar (16 oz)
1 stick butter
2 tsp vanilla

Beat well and spread

Eggplant Parmesan

Eggplant Parmesan

1 medium eggplant
1 beaten egg or 1/4 cup egg beaters
1/4 cup all-purpose flour
2 tbls canola oil
Parmesan Cheese (I use about 4 oz)
1 26 oz jar meatless spaghetti sauce (I like Prego Heart Healthy)
Mozzarella Cheese (I use about 6 oz)

Wash and peel eggplant. Cut crosswise into 1/2-inch thick slices. Dip eggplant into egg, then into flour on both sides. In large skillet cook eggplant slices in hot oil for 4-6 minutes or until golden brown. Drain on paper towels.
Place eggplant slices in single layer in rectangular baking dish. (I usually use a square pan as well; pieces can be cut to fit). Sprinkle w/ Parmesan cheese. Top w/ spaghetti sauce and mozzarella cheese. Bake in 400 oven for 10-12 minutes or till heated through.


You can use as much or as little cheese and/or sauce as you like in this recipe.

I finally remembered to take a picture before we devoured it all.

Buy a Knorr Garlic & Herb sauce mix and follow the recipe on the back. Lame I know. I don't really like olives so I just don't add them. It is delicious and we eat it a lot.

Buttermilk Sugar Cookies

I know this won't help anybody make dinner, but these are the BEST sugar cookies ever. I made them today and had to share it. This recipe comes from the mom of my best friend growing up.



Mix:

2 c sugar
1 c shortening
1 c buttermilk (I just make buttermilk by adding 1 Tbsp of vinegar to regular milk)
2 eggs
1 tsp. vanilla



Then add:
5 1/2 c flour
2 tsp. baking soda
1 tsp. baking powder
1 tsp. salt



Bake them at 375 for 8-10 minutes.Roll the dough out about 1/4 an inch thick. This recipe makes around 4 dozen cookies.



PS I think the best way to top these cookies is with cream cheese frosting. I buy a can of it and can frost the whole batch.

Potato Corn Chowder

POTATO CORN CHOWDER

3 cups frozen whole kernal corn, thawed
1/2 - 3/4 cup chopped onion
1/2 - 3/4 cup chopped green or red sweet pepper
1 tbls flaxseed oil (can use canola or olive)
1 14.5 ounce can chicken broth
1 cup cubed, peeled potato
1 cup milk
1 tbls all-purpose flour
1/4 tsp salt
1/4 tsp pepper
shredded cheese and/or parsley for garnish

In large saucepan cook onion and sweet pepper in hot oil till onion is tender but not brown. Stir in chicken broth and potato. Bring to boiling; reduce heat. Cover and simmer for 10 min. Stir in corn. Cook, uncovered, about 10 min. more or till potato and corn and tender, stirring the mixture occasionally.

In small bowl combine milk, flour, salt, and pepper; stir into corn mixture. Cook and stir till thickened and bubbly. Top with desired garnish. I served with green salad and cheese bread.


I was proud of myself. This is the first meal I've cooked in a LONG time!