Homemade Bread

I have just learned that homemade bread is better than anything I have ever made! It is so tasteful, moist and easier to make than I thought. I used to think of making bread like the women did back in the 1800's. That was enough to keep me away from the kitchen! I recently purchased 2 stoneware bread pans from a friend who sells Pampered Chef. (thanks Jamie!) I've gotta tell you, these are awesome!! Nothing sticks to these pans, I mean NOTHING! The bread comes out perfectly!

So, here is a great recipe I got from a friend. This bread is divine!!

Enjoy!

1-1/2 cups hot water

1/3 cup oil1 cup cold milk

1/3 cup honey

(The resulting temperature will be lukewarm so as not to kill the yeast)

4-1/2 tsp. instant yeast

3 eggs

6 to 7 1/4 cups freshly milled flour

1 Tbs. salt

Combine water, milk, oil, honey and eggs in the bowl of the mixer. Add yeast and about 5 cups of the flour. Mix on medium speed until well blended. Add the salt. Continue to mix adding the flour 1/2 cup at a time. When the dough pulls away from the side of the bowl enough flour has been added. Turn the speed to high and allow to knead 8-10 minutes, or until the dough, forms a smooth ball . Let rise until double. With a single or double batch, you may let the dough rise in the bowl. With a triple recipe, turn the dough out onto a floured surface to let rise.

After rising, form into loaves or other shapes using any of the variations that follow.

I like to braid my loaves. To braid, divide the dough for one loaf into three pieces and roll into ropes. Braid, tucking the ends under. Place in greased loaf pan. Let rise until at least double in size. Bake loaves at 350o for 25-30 minutes. Recipe makes 3 medium size loaves or about 30 dinner rolls.

*Note: One package of yeast is about 2-1/2 tsp. of yeast. With instant yeast you do not need to sprinkle the yeast over the liquids. You may add it with the flour.

Feel like cooking?

Today is just so blah outside. It's about 32 degrees and snowing. Yesterday we had such beautiful, sunny weather. I even opened my windows for a while. I ended up cooking a delicious turkey for dinner and now have a ton of leftovers! So, I decided I would look in my cookbook and dig up recipes that have turkey in them. Soooo many! I had to pick a few and I do have one tried and true turkey-leftover recipe. I just made it a few weeks ago for my sis & her husband-it got rave reviews! (yay!) Turkey Tetrazzini! Oh, it's so good! There is heavy cream in it so it's not so fat free.
So, anyway, here is the recipe. VERY easy and delish!
Enjoy!

Turkey Tetrazzini

1 (7-ounce) package spaghetti, broken into thirds
1/4 cup butter or stick margarine
1/4 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup chicken broth
1 cup whipping cream (heavy)
2 tablespoons dry sherry or water
2 cups cubed cooked chicken or turkey
1 (4-ounce) can sliced mushrooms, drained
1/2 cup grated Parmesan cheese

1. Heat oven to 350°.
2. Cook spaghetti as directed on package.
3. While spaghetti is cooking, melt butter in 2-quart saucepan over low heat. Stir in flour, salt and pepper. Cook, stirring constantly, until mixture is smooth and bubbly; remove from heat. Stir in broth and whipping cream. Heat to boiling, stirring constantly. Boil and stir 1 minute.
4. Drain spaghetti. Stir spaghetti, sherry, chicken and mushrooms into sauce.5. Pour spaghetti mixture into ungreased 2-quart casserole. Sprinkle with cheese. Bake uncovered about 30 minutes or until bubbly in center.

Penne with Peppers and Sausage

This is a new recipe that I have tried. Yes, since I am trying to lose some weight, I am using some low cal/fat recipes as well. (This is a Weight Watchers recipe) It's really a great dish with lots of flavor. I never thought turkey sausage would be appetizing but I couldn't tell......well, maybe a little! ;) I added a little extra onion-just because there can never be enough onion in my food! I even had my 5 year old daughter help me with this one.
Enjoy!

Penne with Peppers and Sausage

Preparation Time: 15 min
Cooking Time: 20 min

1 sprays cooking spray
2 medium green pepper(s), cut into thin strips
1 medium garlic clove(s), minced
1 medium onion(s), thinly sliced
1 cup mushroom(s), sliced
1 pound raw turkey sausage, spicy-Italian flavor
1/8 tsp dried oregano, crushed
1/4 tsp table salt
1/8 tsp black pepper, freshly ground
1/4 tsp crushed red pepper flakes
14 1/2 oz canned diced tomatoes
3 cup cooked whole wheat pasta, penne, kept hot
6 Tbsp grated Parmesan cheese


Coat a large nonstick skillet with cooking spray and set pan over medium-high heat. Add green pepper, garlic, onion and mushrooms; cook, stirring frequently, until almost tender, about 7 to 8 minutes.
Remove turkey from casings; add to skillet and brown sausage until no longer pink, stirring occasionally, breaking it up with a wooden spoon as it cooks, about 6 minutes. Add oregano, salt, black pepper and red pepper flakes; stir in tomatoes. Simmer until heated through and to allow flavors to blend, about 5 minutes.
Spoon penne into a deep serving bowl; spoon sausage mixture over top and then sprinkle with cheese. Yields about 1 1/2 cups per serving.

Sour Cream Coffee Cake

This is the best coffee cake recipe EVER!! It is a classic Betty Crocker recipe that my Mother-in-Law makes every year for Christmas morning. I look forward to this every year. I try not to make it too many times throughout the year so not to spoil it on Christmas!
It is best right out of the oven!

Enjoy!

Classic Sour Cream Coffee Cake

Filling
1/2 cup packed brown sugar
1/2 cup chopped pecans
1 1/2 teaspoons ground cinnamon

Coffee Cake
3cups Gold Medal® all-purpose or whole wheat flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
3/4 teaspoon salt
1 1/2 cups granulated sugar
3/4 cup butter or margarine, softened
1 1/2 teaspoons vanilla
3 eggs
1 1/2 cups sour cream

Light Brown Glaze
1/4 cup butter or margarine
2 cups powdered sugar
1 teaspoon vanilla
1 to 2 tablespoons milk

1. Heat oven to 350ºF. Grease 12-cup fluted tube cake pan or 10-inch angel food (tube) cake pan.
2. In small bowl, mix all Filling ingredients; set aside.
3. In medium bowl, mix flour, baking powder, baking soda and salt; set aside. In large bowl, beat granulated sugar, 3/4 cup butter, 1 1/2 teaspoons vanilla and the eggs with electric mixer on medium speed 2 minutes, scraping bowl occasionally. Beat in flour mixture alternately with sour cream on low speed.
4. Spread 1/3 of the batter (about 2 cups) in pan; sprinkle with 1/3 of the Filling (about 6 tablespoons). Repeat twice.
5. Bake about 1 hour or until toothpick inserted near center comes out clean. Cool 10 minutes; remove from pan to wire rack. Cool 10 minutes.
6. Meanwhile, in 1 1/2-quart saucepan, heat 1/4 cup butter over medium heat until very light brown; remove from heat. Stir in powdered sugar and 1 teaspoon vanilla. Stir in milk, 1 tablespoon at a time, until glaze is smooth and thin enough to drizzle. Drizzle cake with glaze.

Cooking, Baking.....

Ah, well, I guess I will start by saying that I LOVE to be in the kitchen! I could bake all day! I do a lot of baking for my children's schools and parties. I love to entertain just to be able to cook and try new recipes. (who doesn't?) My family claims I am the best cook (even though my husband tells me to call his mom quite frequently because I don't know how to cook a certain recipe! - I try and ignore that!)
I got a lot of my recipes from my sweet Mother-in-Law! She has some great ones passed down from her Mother-in-Law. Some of the best are traditional on holidays. My mom has also passed down some really good ones-especially desserts! (YUM!) I think I am the only sister out of 4 of us that really enjoys being in the kitchen cooking/baking. It may be a motherly thing though. My younger sister is definitely doing more cooking/baking now that she has a daughter.
So, I plan on getting all the great recipes on here starting tomorrow. One a day or maybe more.