Whole Wheat Flax Bread

This recipe is very similar to Mom's & Katie's white artesian bread that they do in the pot, but I have altered it.

6 C Whole Wheat Flour
3 C Water
2 T Flax Seeds
1 1/2 T Salt
1 1/2 T Yeast

You may be able to do this one in your food processors, but I just do it in the kitchen aid. Put all of the ingredients listed above in bowl (in the order listed). Use dough hook attachment on a lower setting, and mix until all of the ingredients are barely incorporated with. (You may need to add a little flower, but the goal is minimal mixing).

Allow dough to raise till doubled in size. Flour hands and shape into a ball for the size of the loaf you want. (This easily will make about 2-3 loaves) Then slice the top of it with an x (other desired shape) about 1/2 inch deep.

Allow it to sit and rise for 40 minutes total, some prefer to do it on a floured pizza peal. After 20 minutes of raising, turn on oven to 450 with baking stone in oven. Below the baking stone, place a metal pan with 1 cup of water  in it. At this point sprinkle cornmeal on your baking stone (do not worry, it will not burn).

When loaf (s) has (have) risen for 40 minutes, place on cornmealed stone and allow to cook for 30-40 minutes. Allow to cool on rack, and serve once cooled.

*My new stone is a lighter color and requires a little more time then the darker old one I had*
* Typically the white dough can be stored for up to 14 days in the fridge in a non sealed plastic container, but I do not like to store this dough because it dries out*
*Many people have like this recipe because there is sugar or fats in it.*

Basic Poppy Seed Salad Dressing

This is a simple salad dressing that pairs well with fresh spinach, berries & almonds in a salad. In the summer I'll even add chicken and a little tortellini to it for a full meal spinach salad. Beware of what type of vinegar you chose to use, you may not need it in equal portions. I have found rice vinegar is nice because it is not as strong as an apple cider vinegar.

1/2 C Sugar
1/2 C Olive Oil
1/2 C Vinegar
2 T Poppy Seeds
1/2 t dried mustard powder

Blend together in blender.

Blackberry Orange Cheesecake Bars

I started a Sunday dinner group with a few of my neighbors a couple of months ago. It's been a really fun way to get to know them, and it is always nice to come home from church and not have to make anything for dinner. Anyway, I needed a dessert for dinner group a few weeks ago and came across a few recipes similar to this. I was surprised at how well they turned out. They were gone by the end of the night. They are less heavy than most cheesecake desserts and the brightness of the orange really helps lighten the flavor and gave a good freshness. I think in the future I would add a drizzle of blackberry jam on top. The blackberry and orange melded so well and it took so little effort to make!

Ingredients

Crust from NY Style Cheesecake or 1 tube of sugar cookie dough

12-16 oz cream cheese (I would do more, but I used what I had on hand)

1 egg

1/2 c sugar

1 tsp vanilla

1 1/2 tsp orange zest

1 tsp orange juice

1/2 -1 C blackberry jam

Make crust or bring cookie dough to room temp. Press into a 13x9 glass baking dish. Cook about 10 minutes at 375 until dough is barely cooked. While crust is baking, place all ingredients except jam in a bowl. Mix until smooth. pour over crust. Dollop two-thirds of the jam over top of mix and swirl in. Bake 25-30 minutes or until middle is set. Cool slightly. Drizzle remaining jam over top. Cool the remainder of the way in the fridge and serve. 

Mom's Roll Recipe

Last week I taught a Bread making class for RS... and to my surprise this recipe was not in the blog yet.. and since it is such an unhealthy staple, I figured I should put it in!

1/2 C Butter
1 C Milk
2 T Yeast
1/2 C Warm Water
3 Eggs
1/2 C Sugar
1 t Salt
4 C Flour (more or less flour)

In large mixing bowl, add yeast and warm water.

Scald milk in saucepan and add butter to the milk to let it melt. Add the sugar and & salt to the butter/milk mixture, and the pour into the large bowl once cooled. Stir in the eggs. Stir in the flour, one cup at at a time, and knead to a soft dough texture that does not stick to the counter. Let rise until doubled (about an hour or so). Roll out into desired shapes, let rise again till doubled (10-30 min). If baking brioche, bake 8-12 min or until golden brown at 375 degrees F.