Homemade Wheat Bread

I got this recipe from a friend a few years ago.  It has proven to be my favorite wheat bread recipe.  It is fast.  It takes me about 1 1/2 hours from start (grinding the wheat) to finish (taking the loaves out of the oven).  Can't beat that!   It is also fairly light considering that it is an all wheat bread.  We love to make sandwiches with it and it is delicious toasted but my favorite way to eat it is warm, fresh from the oven with butter and homemade strawberry jam.  Yum!

Homemade Wheat Bread
Yield: 4 loaves

4 c. water
1 c. water plus 3/4 c. honey (heat until honey melts, about 1 minute in microwave)
1/4 c. canola oil
2 1/2 T. instant yeast (SAF instant rise yeast)
12-13 c. flour (1/2 hard white wheat berries and 1/2 red wheat berries)
2 T. salt
1/2 c. dough enhancer (optional)
1 T. liquid lecithin (optional)   I haven't used this but the dough enhancer is really great!

Add all ingredients before you start mixing.  Gluten takes about 8 minutes to develop so once all ingredients are mixed and dough is pulling from sides, start timer!

Spray table with Pam, DO NOT add more flour, only oils.  Make a rectangle from mixed dough and pinch and twist into four loaves.  Preheat oven to 150 degrees and then turn oven off.

Put dough in well-greased pan and let rise in the warm oven for 20 min.  Once raised, increase oven temperature to 350 degrees, leaving loaves in the oven, and bake for 27 min. or until golden brown.  After removing from oven, take out of pan and cool on racks.

Helpful tips:
--One cup whole kernel wheat yields about 1 1/2 c. wheat flour.
--If using instant rise yeast, it is not necessary to let the dough rise twice.
--If you are certain that your yeast is fresh, it is not necessary to "proof" the yeast in warm water and sugar before adding to your other ingredients.  Add the yeast in its dry form when the dough is still gooey before adding the last of the flour.
--Lecithin and vitamin C help the texture and quality of your bread as well as added nutrition.  Lecithin adds nutrients, makes a softer crust and is a natural preservative.

Sourmilk Pancakes

Today was another snow day for my kids.  The fourth in as many weeks!  So we decided to make pancakes.  These pancakes are what my kids term, "normal pancakes".  I've tried lots of pancake recipes, most with more whole grains, but none compare in my kids' eyes to "normal pancakes".  These are the ones that we always come back to and they are definitely the favorite.  This recipe is also the one I grew up with, the one that my mom and grandma still use.  For us, these pancakes are definitely a "recipe of home". 

Sourmilk Pancakes
makes approximately 12, 4" pancakes

1 c. milk + 1 t. lemon juice or vinegar
1 egg
1 T. sugar
1 T. oil
1/2 t. salt
1 t. baking soda
1/2 t. baking powder
1 c. flour

Combine milk and lemon juice and let sit for a few minutes.  Add eggs, sugar and oil and whisk to combine.  Combine salt, baking soda, baking powder and flour in a separate bowl.  Add to wet ingredients and stir until well combined.  Pour batter onto a hot griddle, flip, and serve!

Mexican Casserole

This is the kind of recipe that I love to find!  Simple, economical, fast and a crowd-pleaser all describe this dish.  I found this recipe in a local church cookbook.  It sounded good to me and I was hoping the kids would like it given all the good-for-you beans.  I finally tried it last night.  It had terrific flavor and everyone loved it!  I was so happy.  It is also very simple to throw together quickly with ingredients that I usually have on hand.  I think the only change I would make is to divide the ingredients between two 8x8 pans instead of one 9x13 and freeze one for later.  It made a lot for our family to eat in one night but the bonus of that is that I don't have to cook tonight!  I also used a 12 oz. bag of reduced fat mexican cheese (instead of mo jack and cheddar) with good results.  This will definitely become one of my regulars. 

Mexican Casserole
serves 10-12

1 1/2 c. crushed tortilla chips
1 lb. (2 c.) shredded cooked chicken
1 15 oz. can garbanzo beans, drained
1 15 oz. can kidney beans, drained
1 15 oz. can corn kernels, drained
1 8 oz. can tomato sauce
1 c. salsa
1 c. chopped red onion
1 green pepper, diced
1/4 c. chopped fresh cilantro
1 T. minced garlic (yes, tablespoon :) )
dash of salt and pepper to taste
6 oz. grated monterey jack cheese
6 oz. grated cheddar cheese

Preheat oven to 350 degrees. Grease a 9x13 in. baking dish, then scatter the crushed tortilla chips evenly on the bottom.  Combine the chicken, beans, corn, tomato sauce, salsa, onion, bell pepper,  cilantro, garlic, salt and pepper in a bowl.  Place half the mixture evenly in the baking dish.  Combine the cheeses, then sprinkle half over the mixture.  Cover with the remaining half of the chicken and bean mixture and sprinkle the remaining cheese on top.  Bake for 30 min.  Let stand for 5 min. before serving.  Serve with diced ripe tomatoes, sour cream, avocado chunks and more fresh cilantro!

Fruit and Spinach Smoothie

This smoothie is a keeper!  I tried it today and was pleasantly surprised.  Not only is it a really healthy breakfast it is fast and tastes great too!  Yum!  I've also tried it with 1/4 c. frozen blueberries instead of the peaches and it is delicious too! And if you're worried about the spinach DON"T.....you can't even taste it.

Fruit and Spinach Smoothie
(from jennalaughs.com)

1 cup vanilla soy milk
1 whole ripe banana
4 frozen strawberries
4 slices frozen peaches
1 tablespoon milled flax seed
1 handful (about 3/4 cup) raw spinach leaves

Put everything in a blender and blend until well combined.  Serves 1-2.

Peppermint Patties

These  homemade peppermint patties look so fun and easy.  Can't wait to try them!

Gorgonzola and Cherry Pastry Puffs

I have yet to try them but these appetizers look delicious.  Must try soon!