I told my sister about some recipes that I wanted her to try this afternoon so I thought I would post them for anyone else who might be interested.
First, I’ve recently discovered www.kingarthurflour.com. This is a great website for all things baking but they have a couple of really great bread recipes.
King Arthur’s 100% Whole Wheat Sandwich Bread
1 1/2 cups (12 ounces) lukewarm water
3 tablespoons olive oil
5 tablespoons honey, molasses or maple syrup
3 1/2 cups King Arthur Organic Whole Wheat Flour
1 tablespoon King Arthur Whole-Grain Bread Improver, optional
1/4 cup sunflower seeds, chopped*
1/4 cup walnuts, chopped*
1 1/2 teaspoons salt
1 1/2 teaspoons instant yeast
*A quick whirl in the food processor does the job nicely.
To prepare the dough: Combine all of the ingredients, and mix them till you have a shaggy dough. Let the dough rest, covered, for 20 minutes, then knead till fairly smooth. Allow the dough to rise, covered, for 1 to 2 hours, or until it's puffy and nearly doubled in bulk.
Gently deflate the dough, shape it into a log, and place it in a lightly greased 8 1/2 x 4 1/2-inch bread pan. Cover the pan with a proof cover or lightly greased plastic wrap, and allow it to rise for about 1 hour, till it's crowned about 1 inch over the rim of the pan.
Bake the bread in a preheated 350°F oven for 45 minutes, tenting it lightly with aluminum foil for the final 20 minutes of baking. Yield: 1 loaf.
Here’s another one from King Arthur that makes for a yummy breakfast:
Whole Grain Pancake Mix
- 4 cups King Arthur white whole wheat flour
- 1 cup King Arthur Unbleached All-Purpose Flour
- 3 1/2 cups old-fashioned or rolled oats
- 3 tablespoons sugar
- 3 tablespoons baking powder
- 1 tablespoon salt
- 1 tablespoon baking soda
- 1 cup vegetable oil
- 16 ounces King Arthur white whole wheat flour
- 4 1/4 ounces King Arthur Unbleached All-Purpose Flour
- 12 1/4 ounces old-fashioned or rolled oats
- 1 1/2 ounces sugar
- 1 1/2 ounces baking powder
- 1 tablespoon salt
- 1 tablespoon baking soda
- 7 ounces vegetable oil
To make the mix:
1) Grind the oats in a food processor until they're chopped fine, but not a powder.
2) Put the flour, oats, and all other dry ingredients into a mixer with a paddle. Mix on slow speed, and drizzle the vegetable oil into the bowl slowly while the mixer is running.
3) Store in an airtight container for up to two weeks at room temperature, or indefinitely in the refrigerator or freezer.
To make pancakes:
1) Whisk together 1 cup of mix, 1 cup of buttermilk (you can use soured milk, but buttermilk gives noticeably superior results; a combination of half plain yogurt and half milk also will do), and 1 large egg. Don't worry if it seems thin at first: the oats will soak up the milk, and the mix will thicken a bit as it stands. Let the batter stand for at least 20 minutes before cooking. (I actually just mix it up the night before and store it in the fridge until I’m ready to cook the pancakes the next morning.)
2) Heat a lightly greased griddle to 350°F (if you've got a griddle with a temperature setting; if not, medium-hot will do).
3) Drop the batter onto it in 1/4-cupfuls (a jumbo cookie scoop works well here) to make a 4" diameter pancake. If you have English muffin rings, use them; they make a perfectly round, evenly thick pancake.
4) When the edges look dry and bubbles come to the surface without breaking (after about 2 minutes, if your griddle is the correct temperature), turn the pancake over to finish cooking on the second side, which will take about 2 minutes.
5) Serve pancakes immediately, or stack and hold in a warm oven.
Yield: a batch using one cup of the mix will make about eight 4" pancakes.
Note: If you don't have buttermilk in the house, try the yogurt and milk combination first; if you happen to have buttermilk powder, try this: In place of the buttermilk, add 1/4 cup buttermilk powder to 1 cup of dry mix, then stir in 1 cup water and 1 large egg. The results won't be as magnificent as using liquid buttermilk, but you'll still have very tasty pancakes.
Variation: Add 1 tablespoon orange juice to the dry mix along with the buttermilk. We've found that the acidity and sweetness of the orange juice helps mellow the tannic taste some people perceive in whole wheat flour; while the pancakes won't have any orange flavor, they may taste slightly milder to you, if you're not a fan of whole wheat flour (but still want to get more whole grains into your diet).
And the last one is not in any way healthy but it sure did taste great! We had 13 people over on Sunday evening and had this ice cream with brownies on the side. It was so good! I found this recipe at Day Dreamer Desserts. She has some yummy desserts that I can’t wait to try on some other people so I don’t end up eating it all myself and have to by new pants. Ha!
Oatmeal Chocolate Chip Ice Cream
adapted from The Perfect Scoop
by David Lebovitz
3/4 cup (75 g) rolled oats (not instant)
1/2 cup (100 g) sugar
pinch of coarse salt
Preheat oven to 350 F
Line a baking sheet with foil, spread the oats evenly on the sheet, and bake for 10 minutes, stirring once or twice while baking, until the oats are fragrant and nicely toasted. Remove from oven.
When it begins to liquefy and darken at the edges, use a heatproof spatula to stir it very gently, encouraging the heat of the liquefied sugar around the edges to moisten and melt the sugar crystals in the center.
Tilt the pan and stir gently until all the sugar is melted and the caramel begins to smoke. Once the mixture is deep golden, remove it from the heat and immediately add the oats to the skillet (lift the foil to guide them in quickly). Return the foil to the baking sheet.
Stir the oats gently but quickly, coating them with the caramel. Scrape the oats onto the foil-lined baking sheet and spread them as well as possible. Sprinkle with the salt and let cool completely. Once firm, break the pralined oats into small pieces by pulsing them in a food processor or placing the pieces in a heavy-duty plastic bag and smacking them with a mallet or rolling pin.
Set aside, or can be stored for up to 1 week in an airtight container in the freezer or at room temperature.
1 cup (250 ml) whole milk
1/2 cup (100 g) granulated sugar
pinch of salt
2 cups (500 ml) heavy cream
1/3 cup (70 g) packed light brown sugar
1/4 teaspoon ground cinnamon
5 large eggs yolks
1/2 teaspoon vanilla extract
1/2 cup mini chocolate chips
Warm the milk, granulated sugar, and salt in a medium saucepan.
Whisk the cream, brown sugar, and cinnamon together into a large bowl and set a mesh strainer on top.
In a separate medium bowl, whisk together the egg yolks. Slowly pour the warm milk mixture into the egg yolks, whisking constantly, then scrape the warmed egg yolks back into the saucepan.
Stir the mixture constantly over medium heat with a heatproof spatula, scraping the bottom as you stir, until the mixture thickens and coats the spatula.
Pour the custard through the trainer and stir it into the cream. Mix in the vanilla and stir until coll over an ice bath.
Chill the mixture thoroughly in the refrigerator, then freeze it in your ice cream maker according to the manufacturer’s instructions.