Friday, May 29, 2009
Welcome to the world of bread baking made easy! For years I made bread the old fashion way, like my grandmothers and mom taught me. Then, my brother gave me a bread machine for my birthday one year and bread baking was never the same. With a bread machine and five minutes of your time, you can create an endless variety of beautiful and delicious loaves of homemade bread for your family and friends. No more kneading until your muscles ache or waiting four to five hours for your bread to rise, then having to punch down the dough, form it into a loaf, waiting for it to rise again and then finely into the oven to bake. Kneading and punching the dough may have been good therapy years ago. It's aerobics, walking and weight training these days...I like doing my nails and going shopping as therapy! Let the bread machine do all the hard work for you and you can go on with your busy schedules. The nicest bonus is coming home from a busy day to homemade bread. Try waking up any given morning to the aroma of freshly baked bread. How can any day go wrong when it starts or ends like that.
Because freshly baked homemade bread is made with all your heart n soul, it's a perfect gift of love that simple says thank you. It's a special gift that's always appreciated when you're invited for dinner and want something special to take. The holidays will never be the same when you bake your favorite rolls for dinner or make a special loaf as a gift for the ones you love. The memories of eating a freshly baked loaf of bread are treasured.
Some of you may already own a bread machine and may be aware of all the advantages of having such a great tool. Some may have a machine, used it, and the results were disappointing. Don't give up, sometimes worth wile things can require a little perseverance. Once you find a recipe that gives you satisfying results, it will be easy to make family pleasing bread.
Home made bread can be a economical and healthy alternative to store bought breads with their added preservatives. If you don't own a bread machine this maybe a good reason for you to go out and buy yourself a gift that whole family can enjoy.
With all their advantages, bread machines can be rather inspiring. I will try to help with useful information and recipes. Maybe you can even come up with a recipe of your own that your family and friends will enjoy. The varieties are endless, white, healthful whole grains, rye, sour dough, sweet breads, breads with fresh fruit, luscious coffee cakes and sweet rolls. The combinations are endless.
Before long you will be creating your own masterpieces. You will discover how easy it is to produce a loaf of delicious homemade bread even as a beginner.
I will be posting some helpful tips on Thursdays that I'll call "Baking and Cooking Tips Thursdays". These are tips that I have learned over the years. I will share info on the unique requirements of the various breads that will help you create your own great and delicious loaves of homemade bread that can be eaten by your family and friends. Bread recipes will be posted on Mondays, this will be the "Bread of the week".
If you have any questions please feel free to ask. I will be happy to help you make a wonderful loaf of homemade bread that comes from your heart n soul. Remember what you make with all your heart n soul is made with Lots of Love.
Sunday, May 24, 2009
Well, I'm still in bed and thinking about my blog. So, I asked my son to bring the lap-top so I could post one of Family and Friends favorite Memorial Day desserts. I decided on Apple Pie.
Can't cook or bake yet, but my family is doing their best. I have taught my boys to cook and bake. My youngest and his girlfriend have been cooking every night for us. WOW!!! I can be very proud of him, he's doing a great job. On Friday night he made a great shrimp and pasta meal with a tossed salad. I decided maybe after I get better from my back surgery I will let him cook one or two times a week. I taught my boys to cook and bake with all my heart n soul and now they can do the same. What you do with all your heart n soul is made with Lots of Love always.
This is the best flaky crust. It's really a classic Crisco Crust. I've used it for years with great
results. This crust has always received great reviews from the pie judges at the New Mexico State Fair but more importantly from my family and friends. I've always baked for my family and friends first, their satisfaction as they enjoy one of my pies is more important to me than any
award or blue ribbon.
Don't forget, that baking with all your heart and soul, is the best secret!
Classic Pie Crust
8,9 or 10 inch single crust:
1-1/3 cups all-propose flour
1/2 teaspoon salt
1/2 cup butter flavored shortening
3 tablespoons ice cold water
8 or 9 inch double crust:
2 cups all-propose flour
1 teaspoons salt
3/4 cup butter flavored shortening
5 tablespoon ice cold water
10 inch double crust:
2-2/3 cup all-propose flour
1 teaspoon salt
1 cup butter flavored shortening
7 to 8 tablespoons ice cold water
In a medium bowl, combine flour and salt.
Cut in shortening using a pastry blender or a fork, until flour is blended to form pea-size chunks.
Sprinkle with water, one tablespoon at a time. Toss lightly with a fork or with fingertips until dough forms a ball. DON'T over work dough. For a double crust divide in half.
Roll dough out on a lightly floured surface, in a circle 3 inches larger than the pie plate you plan on using. Fold dough into quarters. Unfold and press into pie plate.
For a single pie crust, trim 1/2 inch beyond edge of pie plate. Fold edge under and flute edge.
For a double crust, trim edge evenly with pie plate. Moisten pastry edge with water, pour desired filling into unbaked pie crust. Lift top crust onto filled pie plate. Trim 1/2 inch beyond edge of pie plate. Fold edge under bottom crust. Flute edge.
For recipes using a baked pie crust, heat oven to 425 F. Prick bottom and sides thoroughly with a fork to prevent shrinkage. Bake for 10 to 15 minutes or until crust is a golden brown.
For unbaked pie crust, bake according to specific recipe directions.
Always use ice water.
If your kitchen is hot put shortening in the refrigerator.
Depending on the moisture in the flour you may need to use more or less water.
Always use a pastry blender or a fork to blend flour. The heat in your fingers and hands will break down shortening to soon.
Thursday, May 21, 2009
Hi everyone, I haven't posted in several days because underwent scheduled back surgery. Everything went well, however I'm off my feet, Doctor's orders! Anyway my husband helped with this post. Soon I hope to back in the swing of things, baking, cooking and posting interesting recipes. After eating hospital food (yuck!) I been laying here thinking of all the cooking I do for my family, popular recipes like, coconut cream pie, brownies, and spam stuffed pizza....
Thanks for being patient, I'll be posting as soon as possible.
Remember, what you make with all your heart n soul is done with lots of love.
Monday, May 11, 2009
WOW!!! It's spring. What a great time to go out and buy blueberries. This recipe won a Blue Ribbon at the New Mexico State Fair. I love blueberries!!! Remember Lots of Love comes from all your Heart n Soul.
Preheat oven to 400F. Grease twelve 3-by-1-1/2 inch muffin cups.
In a medium bowl mix together
1 cup melted butter
1 cup milk
1/4 cup orange juice
2 eggs, lightly beaten
In a large bowl stir together
3 cups all propose flour
4-1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
Add butter ingredients to dry ingredients and mix lightly, just until moistened. Fold in
2 cups fresh or frozen blueberries.
Spoon mixture evenly into prepared muffin cups. Sprinkle evenly over muffins
2 tablespoons sugar
Bake for 20 to 25 minutes or until a cake tester or toothpick inserted in center of one muffin comes out clean.
Yields: 12 large muffins
This is a great time to buy blueberries. Buy them and wash gently, pat dry. Place the blueberries on a cookie sheet put in the freezer until frozen. Remove from freezer and put in a zip-lock bags. Freeze until needed. This perverts them from clopping together.
Blackberries are great in this recipe.
You can also use lemon juice instead of orange juice.
I had a wonderful Mother's Day. I went to my oldest son's house and spent the day with all my family. We also celebrated one of my grand-daughters 1st communion. My mom, mother-in-law, my only sister Veronica and my daughter-in-laws mom were there. We had a big barbecue. I made a lemon cake with whipped cream frosting and lots of strawberries. For very family celebration I'm in charge of making a cake. I just wanted to share with you what I did for my Mother's Day and hope you had a wonderful Mother's Day filled with Heart n Soul and Lots of Love.
I use a 13x9 sheet cake pan. This is the only size I have, so I make two and put one in top of the other. The whipping cream frosting comes from one of the cake decorating store. It's call Hy-n-dry. It's a great product. I added 1/3 cup fresh lemon to this frosting, you can use any favor juice or vanilla. The lemon cake is just a box cake mix. The secret to a moist cake is to not over mix. I use a whisk and leave lumps. Bake it for the least amount of time that the direction call for. Always check the cake with a toothpick or knife to make sure it's done. Cool cakes before frosting.
Thursday, May 7, 2009
After a State Fair judge challenged me to develop a true beer bread recipe, I took the challenge. I decided to research beer bread recipes and what makes a good beer bread. The results won a blue ribbon and a best of show in the bread category. The same judge said it was the best beer bread he had ever tasted. Using a dark stout ( like Guinness ) and a combination of flours were two of my discoveries. The recipes is also published in The All-New Blue Ribbon Cookbook by Catherine Hanley. When I got the call from her telling me that she wanted to use two of my recipes in her cookbook, I was surprised. Remember what you do with all your heart n soul come with Lots of Love.
Bohemiam Beer Bread
3/4 cup stout or dark beer
2 tablespoons shortening
2 tablespoons brown sugar
2 tablespoons molasses
1 - 1/4 oz. package active dry yeast
1/4 cup warm water
3 - 1/2 cups Bohemian flour ( see note below )
1 teaspoon salt
2 teaspoon caraway seeds
1 tablespoon water
In a small saucepan, heat beer, shortening, brown sugar and molasses until shortening is melted. Remove from heat.
In a small bowl, dissolve yeast in warm water and let stand until bubbly, about 5 minutes.
In a large bowl, stir together 3 cup Bohemian flour, salt and caraway seeds. Stir in yeast mixture and warm beer mixture by hand ( dough will be very stiff ).
Turn out onto floured surface and knead until dough is smooth and elastic and begins to feel slightly moist, about 5 minutes, adding Bohemian flour, if needed. Wash and grease bowl. Place dough in greased bowl and cover with plastic wrap. Let rise in a warm place until an indentation remains when you push a finger 1/2 inch into the dough, about 1 hour. ( The dough may not look doubled in size. ) grease a baking sheet.
Turn dough out on lightly floured surface. Knead a few times to remove air bubbles. Shape into round loaf. Place on greased baking sheet. Cover and let rise in a warm place until an impression remains when you push a finger into the side of the dough.
Preheat oven to 350 F. With a sharp knife, slash a 1/2 inch deep lattice design on top of loaf. With a fork, in a small bowl, beat egg with the tablespoon of water until well mixed. Brush top of loaf with a thin layer of egg glaze. Bake 45 to 60 minutes until deep brown and the bottom sounds hollow when tapped.
Makes 1 ( 1-3/4 lbs. ) round loaf
Bohemian Flour: Use equal parts bread flour, whole wheat flour and medium rye flour. Left over Bohemian flour can be used in any whole grain bread recipe.
This recipe can also be made in a bread machine and removed before the last mixing. Shape the beer bread as above and follow the rest of the recipes.