“Tougher Times: geared weight-loss and, Diabetes problems also has herbs/formulas i. e., healthy living, and some unusual recipes; to help us keep weight aspartames' soda's and no antibiotics which kills healthy flora needed in our gut in weight reduction.
Leftover brown rice; "waste not want not," my mother always taught me; It's a simple rice pudding.
3 eggs
1/4 cup of non-GMO sugar
1/4 teaspoon salt
1 1/2 teaspoon vanilla
1 cup of cooked brown rice
2 1/2 cups of milk (I do; 1 cup of organic high protein soy milk to a half a cup of real whipping cream. Yum; place in a pan of bath water into a 325 degrees. It's done when I can make the knife come out clean in the center. This It makes its own pudding if the ratio is right; sprinkle nutmeg on top. Don't like this photo mine is smoother and taste so good.
Add water in pan to place the pan of pudding, so it will not scorch.
I've done this recipe with my best left-over breads too. Using the bread the ratio can be the same (them more textured and dense the bread the more heavy it can be, so be careful with texture density.
Try again next time a bit differently ratio? You can add raisins, nuts or cranberries'.
It is a good healthy snack at 3:00 and right before bed for diabetic. It has gobs of fiber and the protein needed to keep blood sugar level.
This recipe has lots of vanilla custard, quick and easy to make and you can change the recipe the next week into the best whole wheat bread pudding. When you have left over rice from another meal is good timing to make this rice. It's a good healthy snack food at 3:00 am to have on hand whenever hungry. I use the same recipe for my bread pudding. (...use good whole grain breads with fiber, or gluten left over breads) You can use white rice, the cooking time is different. Cook rice as directed on package.
First, Bring brown rice to boil for about 40-5 in small pot with lid, then turn down heat, so it will not boil over and absorb water for the rest of the time. (Keep in little more than twice as much water then rice) For vegan just cook the brown rice later sweeten to taste and add in raisins if desired. (Replace nut/or, almond milk i.e. for some of the water or milk.)
If I'm in a hurry I do this quick recipe. Ingredients
Combine: Important whisk the liquids together, adding in the bread or rice added in later.
3 beaten eggs,
1/4 cup sugar or (a bit of agave mixed, w powdered Stevia, it gets sweeter as it sets up)
1/4 teaspoon salt, (less if you put salt in cooked rice
ADD: 2 1/2 cups cream or almond/rice milk, soy or cream-for milk. Soy/protein is what I use.
1 1/2 tsp. vanilla, (plus, a little dab of lemon flavoring)
ADD: 1 cup cooked brown rice
Handful or 1/2 cup raisins (for this recipe in bread pudding add cranberries and nuts; good for left-over gluten free breads)
A dash of nutmeg on top before putting pudding mixture in oven.
Bake in buttered casserole dish for abt 50 minutes (or until it becomes a more solid custard and a knife will come out clean)
Bake at 325 with the casserole dish, in a pan of water, so it's not tough.
Refrigerate and cool (top with Real Ready Whip) Tip: On cooking Brown rice always needs more water 45 min, bring to a boil then after any needed water, boil down and if needed, add more liquid then don't lift the lid to peek. (depending on how much rice used) brn rice needs more cooking time than white. Let rice on the top of stove cool in the pan, don't lift that lid. When it cools down fluff then I freeze one cup of rice to each zip lock baggies for this recipe. Follow directions on your rice.
* Bread Pudding: I use walnuts for the fat I need, and/or a bit of cranberries, keep it light because my bread was heavier. I topped it with my favorite spray RedyWhip (brand name) when served. It keeps down adding any more sugar. https://www.pinterest.com/ptsherm/bakery/
Frosted Baked Cake Donuts (Cheat day on some donuts)
These coconut flour low carb donuts will help keep you on track. Lightly spiced and sweetened, these donuts are just enough to satify your sugar cravings.
Preheat oven to 325F. Spray donut pan with cooking oil.
In bowl, mix together flours, sweetener, baking powder, salt, and xanthan gum. Add butter, eggs, almond milk, vanilla, nutmeg and cinnamon. Beat until well blended. Fill each donut mold about 2/3 full.
Bake 18-20 minutes or until tops spring back when lightly touched. Cool in pans about 15 minutes then remove from pans to finish cooling on racks.
Spread frosting on top of each donut. Donuts may also be dipped into a mix of cinnamon and sweetener instead of the frosting.
SALT-RISING BREAD (pioneer recipe, and this is a basic "keeper" recipe)
BY, Doris Musick, Cleveland, Virginia
The night before you wish to do your baking:
Use a pint jar in which you will put 8 tablespoons of cornmeal (the original recipe measures this in inches high, but it will work out to about 8 tablespoons.) The grist mill ground is best because it is ground much slower and doesn’t “burn” the heart of the corn. Add a pinch each of salt and soda, along with just enough sugar to fill the palm of your hand. This works out to be about 1 teaspoon. Then fill the jar with “scalding” water. Stir well. Cover with a lid and let stand overnight in a warm place (the old recipe says to wrap first in a towel and then place in a paper bag, but the point is to keep it very warm and out of a draft. In later years, the cook would place this concoction near a hot air register to keep it warm.)
The next morning, take 1 quart of milk (or you can use 1/2 milk and 1/2 water), combine the starter with 1/2 teaspoon salt and add enough “plain” (all-purpose) flour to make a stiff batter. (I found this to be around 4 cups.)
Stir well. Cover the batter and place the entire bowl in a container of warm water (just warm enough to put your hand in it.) Try to hold the same temperature by setting this in a warm place. You will likely have to drain some of the water off and replace with warmer water on a continuing basis. Try not to make any drastic change in the temperature as you are adding the warmer water, change only a small amount of water at a time to hold the temperature as constant as possible. It will take 3 to 4 hours to rise. (If it is very slow in rising, you can stir it again, then place the bowl back in the warm water.)
When the dough rises, combine;
1 teaspoon salt
3 to 4 tablespoons of shortening (butter or lard says the old recipe)
flour enough to make a stiff dough. Then knead for 10 minutes.
Shape into 3 loaves. Grease the sides of the loaf pans well with butter, then place the loaves in pans and let rise until they are doubled in bulk. This is usually about 45 minutes to 1 hour.
Bake at 375 degrees for 30 to 40 minutes. When the bread has finished baking, grease the crust heavily with butter as soon as you remove from the oven.
Note: the instructions were not specific as our recipes are today, (method) and it may take more than one try to get it right, but the results are worth it!
Their may come a time we need no yeast recipe (sour dough breads i.e.) Click on the links for more directions. Also some still don't eat yeast and buy product made with baking soda and/or baking powders. Be sure to store this in your 2 year food supplies. http://nutritionfacts.org/video/the-five-to-one-fiber-rule
Potato Bread older recipe
Came across this blog while looking to see if I could make salt rising down south; this is one from my Grams recipes for potato bread/rolls
2 cups water(salt if potatoes aren’t salted)
1 cup mashed potatoes
1/4 cup melted shorting
1/4 cup sugar
2 eggs
2 yeast cakes and flour to thicken. sadly that’s all the recipe card said no directions
Lost some more weight, I found some raisin, brand muffin's at Wall mart. (6 gram's of protein and 7 grams of fiber. (Perfect for me. I have three ft. of colon missing and I do have to have a lot of fiber. But, with diabetes and this condition I have to watch my diet more closely or stay on the toilet all day and night. (It messes up my electrolytes taking out my minerals i.e.) Start with the idea of organic whole grains, no sugar or very low or sweeten with real fruit. Other trade offs use other styles of grains or breads like pita i.e. (keep away from fake fibers and part white flour and part w/w. (not good for dieters) It's hard to find a good muffin like the one I buy at Wall mart. This link has some muffin's take we can make health. I can't always find, so I use this mix below; "Hodgson Mill" semi homemade recipe. https://www.pinterest.com/hrymer/all-sorts-of-muffins/ I put the link here but it is hard to find a good ratio of fiber and proteins. However, in any muffin recipe you can add 1 - 1 half cups for brand to any recipe. Use the high soymilk protein and control the sugar to raisins, dates or other fruits. This muffin recipe is the best on the internet I found:
High Fiber Cereals can be made into excellent muffin's
Hot cereals are good for fiber too (Red Mill) and last but not least is a organic grown grains of breakfast cold cereals with the 11 gram organic soy milk to start the morning.
Some Mornings a protein/veg breakfast: A vegetable omelet, Oh so good ! With a good herb breakfast tea. (This will last a long time: Chop your veggies, mushroom peppers, and red or green onion then freeze it all that day. Next morning unthaw pieces you want in your omelet, barely nook in some of the veggies in the microwave or skillet to thaw them out) Then add in some chopped basil or, hot sulsa i.e.) Top with sour cream and sliced tomato or avocado.The point is watch for healthy food bargain's their everywhere.
EXAMPLE:
I couldn't get them Monday so I had to replace their values: DAVE'S BREAD, all organic; one slice has 5 grams of protein and 6 grams of fiber. He makes a variety, I buy the "POWERSEED." Yes, it has sugar, but its fruits. That's ok. www.DAVESKILLERBREAD.COM he spent 15 years in prison and now owns a family business. Remarkable.
Their are other cheaper kinds of the same types of breads but Dave Dahl started it all. If I can find his bread at Wal Mart I get his. Bit More Costly but, so are his ingredients to make it. I couldn't make it for that much. I'm single so I freeze or refrigerate these costly threats.
Treat your self well, no one else will and remember your not a garbage can. Garbage causes bad health and weight gain. By the way, I only add the bread in my meals; IF I NEED a FIBER meal.
Here's an example of flourless (sprouted bread) I use period ally. (At the bottom is a semi home made one I've done) Not the best toast, but it's great on diets.
A 3:00 snack can be some bread mentioned above and the organic soymilk. Don't get hungry you'll over eat at meals. (Six mall meals is good)
BRAN MUFFINS
Number of Servings: 12
Ingredients (5 to 5 ratio P-F) Preheat oven to 400F Dry: 1 cup stone ground whole-wheat pastry flour 1cup unprocessed wheat bran 1/4 cup milled flaxseed (take place of eggs +adds fiber.) 1/4 cup organic soy flour, or coconut flour (or add 1/2 cup bran for more fiber) 2 tsp. baking powder 1/2 tsp. baking soda 1/4 cup sugar or another sweetener (taste dough for tartness) agave, honey, stevia or fruits pears or apple sauce. 3/4 tsp. cinnamon (or, apple pie spices, if you it Halloween add in pumpkin spices) 1/2 tsp. sea salt 1/4 cup chopped nuts 1/4 cup raisins, cranberries, or dates
WET: 1 small granny smith apple, grated with skin 1/4 cup canola oil 1/2 cup egg substitute- flaxseed is a good one 1/4 cup non-fat milk, or organic soy 1/4 cup unsweetened applesauce ?
Direction: Mix wet ingredients with dry, stir just until mixed.
Pour into a greased muffin tin.
Bake 18-20 minutes @ 400 F
Makes 12 muffins.
Number of Servings: 12
SEMI HOME MADE MIFFINS (BRAN) basic
Start out with a mix: Hodgson Mill
Whole Wheat Bran muffin mix (follow directions on box) This made up 24 small muffins
You'll need oil, egg, milk
This will have 4 g. protein and 3 g fiber, sugar is liquid cane sugar. However, you are going to add more fiber and protein, which will dilute the sugar per serving. It is very difficult to find a mix that has enough protein and fiber. Some of odd brands do better.
Variations: add banana, applesauce/pear, nutmeats, apple pie spices, pumpkin spices, raisins, cranberry's etc. Only add not more than a handful of one or mix with another chosen ones.
This also make a Banana Bran Bread.
Tip: We don't have to give up healthier deserts. Just find the
right recipe and make at home. I saw another similar
recipe that was vegan Chocolate is one of those treats
that your not going to do without. So plan the right
recipe and don't skip. Do not buy from the bakery or store
make at home. I freeze some for another occasion or
share.
6 Tbsp. coconut oil*
6 oz. (170g) Chipits semisweet chocolate chips (Hershey's darker chocolate?)
2 large eggs, room temperature
⅔ cup coconut sugar**
2 tsp. vanilla extract
¼ cup unsweetened dark cocoa powder
3 Tbsp. arrowroot powder***
¼ tsp. salt
Instructions
1. Preheat oven to 350F and prepare an 8x8 baking pan by lining it with a sheet of aluminum foil, leaving a few inches of overhang on the sides to allow for easy removal. Grease the foil and set aside.
2.Add coconut oil and chocolate chips to a small saucepan set over low heat. Stir until oil and chocolate have melted before removing from heat and setting aside to cool slightly.
3.Using a handheld mixer or a stand mixer fitted with the whisk attachment, beat together eggs, sugar, and vanilla extract until smooth and pale, about 2 minutes. Add melted chocolate mixture and mix until well combined. Reduce speed to low and add cocoa powder, arrowroot powder, and salt, mixing until well combined and scraping down the sides of the bowl as necessary. Batter should be thick and smooth.
4.Pour batter into prepared pan, spreading it evenly with a greased spatula. Bake for 25-30 minutes, until center is set. Remove from oven and let cool in pan for about 15 minutes before removing and transferring to a wire rack to cool completely. Cut into squares and serve.
This Banana Yogurt Bread is a very moist and delicious banana bread. Using yogurt in the recipe allows you to cut back on butter. Very easy-to-make for your family. (add nuts, choc chips, raisins, currents, etc. about two handfuls or more or less according to tastes) see simple banana bread and see my pins at: https://www.pinterest.com/toughertimes/baking-it/
Banana Yogurt Bread Banana Yogurt Bread Recipe:
Recipe Type: Quick Bread, Bananas Yields: 1 loaf Prep time: 20 min Cook time: 55-60 min I like to take out a bit early and let it bake in the pan.
Ingredients:
2 very ripe bananas, mashed (preferably overripe)* 1 cup finely-chopped pecans (or your favorite nuts) 1/4 cup butter or margarine, room temperature (coconut butter) 2/3 cup granulated sugar 2 eggs 1 cup (8 ounces) vanilla or plain yogurt** 1/2 teaspoon pure vanilla extract or, banana/almond extract 1 1/2 cups all-purpose flour 1/2 cup whole-wheat flour, (coconut or almond flour) 3/4 teaspoon sea salt 1/4 teaspoon baking powder 1/2 teaspoon baking soda
* To ripen bananas, allow green or yellow bananas to ripen at room temperature until the skin is covered with brown spots. Use a potato masher, fork, or spoon to mash the bananas, leaving no chunks of banana. ** I only had a 6-ounce container of vanilla yogurt, so I added 2 ounces of sour cream for make the 1 cup (8 ounce) total. You could also use any flavor or yogurt that you desire.
Preparation:
Preheat oven to 350 degrees F. Adjust oven rack to lower middle position. Grease one (1) 9x5-inch loaf pan (grease bottom only of regular loaf pan or grease and flour bottom and sides on a non-stick loaf pan).
Also see Optional Variation below.
In a bowl, combined the mashed bananas and chopped walnuts or pecans; set aside.
In the big bowl, especially if your doing a double batch, of your electric mixer, cream butter or margarine and sugar just until mixture is light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in yogurt and vanilla extract until combined.
Remove bowl from your electric mixer and stir in the all-purpose flour, whole wheat flour, salt, baking powder, and baking soda until dry ingredients are moistened. Fold in the bananas and pecans.
NOTE: Bake all quick breads as soon as the ingredients are assembled. Since high temperature are often called for, it is best to bake them in the center of the oven, as the heat in the top third of the oven will be too intense.
Pour batter into prepared loaf pan and bake 55 to 60 minutes or until a toothpick or a dry spaghetti and inserted in the center comes out clean. A good check is to use an instant digital thermometer to test your bread. The internal temperature of the bread should be at 200 degrees F.
When done. Remove from oven and cool on a wire rack 10 minutes; remove from pan. Cool completely before slicing.
Storage: Breads that contain fruit, nuts, or butter may be stored for 2 or 3 days, well wrapped in plastic wrap or aluminum foil. May be frozen for longer storage. After thawing frozen breads, reheat them in a 400 degree F. oven for a few minutes before serving.
Makes one (1) loaf.
Optional Variation: In a small bowl combine 2 tablespoons granulated sugar and 1/2 teaspoon ground cinnamon. Dust greased loaf pans with the mixture instead of flour before adding the banana bread batter. I like cream cheese or peanut butter on a slice
Additional Banana Bread Recipes:
Banana Nut Bread There is a saying about lemons; “When life gives you lemons, make lemonade”. Well maybe there should be one for bananas as well - when life gives you overripe bananas, make banana bread! At least that is what I do.
Banana Oatmeal Yogurt Bread I combined a couple of my Banana Bread recipes to create this delicious and healthy loaf of banana bread. The use of yogurt in the recipe allows you to cut back on butter. This bread is slightly heavier and denser than other banana breads. Great for breakfast!
Banana Pineapple Bread This is a very moist and delicious tropical tasting banana bread. Very easy-to-make for your family. I made this bread a week ago and it was still moist and tasty.
Banana Pistachio Yogurt Bread This Banana Pistachio Yogurt Bread is very moist and very delicious. I love pistachios, so I though why not make bread using them. This bread is as addictive as eating pistachios! The use of yogurt in the recipe allows you to cut back on butter or oil in your diet.
Banana Yogurt Bread This is a very moist and delicious banana bread. The use of yogurt in the recipe allows you to cut back on butter. Very easy-to-make for your family.
Blueberry Pecan Banana Bread Whether you enjoy a slice as a snack or for breakfast, this Blueberry Pecan Banana Bread is so flavorful, you won't need any butter.
Raspberry Chocolate Banana Bread This is a family banana bread recipe that I modified reducing the amount of butter with a substitution of non-fat Greek yogurt. Yogurt also is a replacement of buttermilk. A substitute is milk and tbs of vinegar.
I also added the fresh raspberries and chocolate chips for an amazing flavor combination. It is very easy to make and so ridiculously delicious!
Sourdough Banana Bread
Sourdough Banana Zucchini Bread I adapted my Sourdough Banana Bread recipe and added shredded zucchini squash to the recipe. This bread recipe is perfect as the bread is so so easy-to-make and delicious!
Chocolate Banana Bread
2 cups flour 1/4 cup unsweetened cocoa powder 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt 1 cup sugar 1/2 cup soften butter 2 eggs, lightly beaten 2-3 medium very ripe bananas, mashed to equal 1 C 1 tsp vanilla extract 1/4 cup milk 1/4 cup milk chocolate chips
I love oatmeal, in cookies or cake. I cut the sugar in this cake. Tastes the batter before adding more than 1/2 cup of white and brown sugar.
Prep time
Cook time
Total time
This old-fashioned oatmeal cake might not win any beauty awards, but one bite and it will instantly become a family favorite!
Serves: 16 servings
Ingredients
Cake
1½ cups hot water
1 cup old fashioned oatmeal
1 cup brown sugar
1 cup white sugar
½ cup butter, at room temperature
2 eggs
1⅓ cups all-purpose flour or go with the gluten free flours, coconut, almond, rice i.e.
1 teaspoon cinnamons
1 teaspoon baking soda
½ teaspoon salt
Topping
½ cup butter
1 cup brown sugar
1 tablespoon milk
1 cup coconut
Instructions
Preheat the oven to 350°F. Spray a 9x13-inch baking dish with nonstick cooking spray.
Combine the water and the oatmeal and allow to soak while you prepare the remaining ingredients.
Cream together the butter and both sugars. Beat in the eggs. In another bowl, mix together the flour, cinnamon, baking soda and salt. Add half of the flour to the creamed butter mixture, followed by the soaked oatmeal, then the remaining flour, mixing between additions. Pour into the prepared baking dish and bake until set, 35-40 minutes.
For the topping, turn the oven to broil. Combine the butter, brown sugar and milk in a saucepan. Bring to a boil, while stirring. Boil for one minute. Stir in the coconut. Pour over the cake, spread, then broil for one minute.
They're is more than one way for coffee breaks...Take 'em to work, give to your coffee drinking friends, only one, more for you. (Lift your depressions with coffee not sodas which is 4 times as bad for all of us.)
Coffee
Walnut Cookies
Ingredients;
2
cups all purpose flour
1
cup walnut halves
3/4
cup of sugar * or less, 1/2 honey makes them moist
1/4
tsp salt
2
tsp fresh ground coffee beans (medium roast)
1
tsp vanilla extract
1
1/2 sticks salted butter
or add pecans instead of walnuts
Procedures
1st
Combine
the flour, walnuts, sugar and salt in the bowl of a food processor
and pulse until the walnuts are finely ground. Add the ground coffee
and pulse to mix. Add the butter (cut in several pieces if firm) and
pulse until the mixture looks damp and crumbly. Drizzle in (the
brandy flavoring is optional) and/or vanilla extract and pulse until the dough begins to clump
up around the blade. Remove the dough, press it into a ball and
knead it by hand a few times to complete the mixing.
2nd
Form
the dough into a 12-inch log about 2 inches in diameter. Wrap the
dough in plastic wrap and refrigerate for at least 2 hours, or
preferably, overnight, or up to 3 days. The dough can also be frozen
for up to 3 months. Brings out the flavors.
3rd
Position
the racks in the upper and lower thirds of the oven and heat the
oven to 350 degrees. Use a sharp knife to cut the cold dough log
into one-fourth-inch-thick slices. (If the dough crumbles when you
cut into it, let it soften for several minutes.) Place the cookies
at least 1 inch apart on silicone-lined baking sheets. Press a
coffee bean into the center of each cookie.
4th
Bake
the cookies 150 f. until light golden brown at the edges, 12 to 15 minutes,
rotating the sheets from top to bottom and front to back halfway
through the baking. Let the cookies firm up on the pans for about 1
minute, then transfer them to a rack with an off-set spatula.
Cool
completely. These cookies are delicious fresh but are even better
the next day. They can be stored in an airtight container for at
least a month.
When cutting some of the sugar: add sprinkled powdered sugar then the bean as a topping for company?
Sift together dry ingredients. In medium bowl; Combine oil, honey and vanilla, beat egg and stir into honey mixture. Add in dry ingredients alternately with milk (or alternatives to dairy) incorporate well. Pour into oiled 9x9 inch pan.
Variations before baking; ½ cup coconut, nut meats, raisins or berries
Topping; 1 cup juice or, water,
2 Tbsp.arrowroot, ¼ cup honey, 2 cups fruit
Combine all but fruit. Heat over medium heat (boil one minute) remove, add fruit and cool.
Cream butter and honey. Sift flour
before adding to butter mixture (in ½ cup amounts) until dough forms a ball.
Keep dough moist.On lightly floured
surface, roll out to 3/8 inch thick. Cut into shapes with floured cookie
cutter. Place on ungreased cookie sheet. Bake 15-20 minutes at 350 degrees
(Until lightly golden brown.
2 cup pastry flour (1/2 whole wheat or, almond flour)
½ tsp. salt
1 tsp. baking soda
¼ cup safflower oil (or, coconut oil)
½ cup honey
1 tsp. vanilla
1 egg
½ cup milk
Sift together dry ingredients. In medium bowl; Combine oil,
honey and vanilla, beat egg and stir into honey mixture. Add in dry ingredients
alternately with milk (or alternatives to dairy) incorporate well. Pour into
oiled 9x9 inch pan.
Variations before baking; ½ cup
coconut, nut meats, raisins or berries
Topping; 1 cup juice or, water,
2 Tbsp.arrowroot, ¼ cup honey, 2 cups fruit
Combine all but fruit. Heat over
medium heat (boil one minute) remove, add fruit and cool
(Use the Baking Mix RECIPE
(Go to link below, this is part two, using the basic recipe)
About 10 to 12 biscuits
*2 cups buttermilk baking mix (see link for recipe) (or, if in the recipe the buttermilk was left out add a substitute, 2/3 cup of milk for buttermilk), (or half milk half plain yogurt)
*2/3 cup milk, (or sub. heavy cream, half/half then use less butter than the 1/4 cup called for.)
*½ cup shredded cheddar cheese (sharp?)
*¼ cup butter (or, margarine)
*½ teaspoons garlic powder
optional is 1/2 to 1/4 teaspoon of parsley
Combine the melted butter or margarine and garlic powder; brush over the warm biscuits before removing from the cookie sheet. (mix and set aside)
Combine cheese and milk to the dry baking mix and beat for 30 seconds until soft dough forms.
Drop dough by heaping tbs. Onto an UN-greased cookie sheet. Bake for 8-10 minutes 350F.
Part 1: http://thompsonsorganicrecipes.blogspot.com/2011/04/all-purpose-mix-homemade-recipe.html http://www.weightwatchers-recipes.net/red-lobster-cheddar-biscuits.html Yes, I know you can do them lighter...but not a good.
Tell readers of your results or add to or another recipe of the same sort i.e...
These muffins from "Blue Ribbon Baker" Marjorie Johnson and are a great option for a healthy breakfast. With fiber from the apricots (fruit), healthy fats, the pecans, whole grains and from the oatmeal, they're pretty perfect muffins. If your single freeze some for later, (double the batch) having one handy to grab as you head for the door to work.
Ingredients
Makes 12 muffins
1 cup quick cooking oats (can use left over oat meal),
1 cup buttermilk, soymilk i.e.
1 cup all-purpose flour, w/w flour, part coconut i.e.
1 tsp baking power
1/2 tsp baking soda
1/2 tsp salt
1/2 cup dried fruit or apricots, chopped (Or, another fruit like chopped apples i.e., add apple pie spices)
1/2 cup chopped pecans (nutmeat)
1/3 cup oil,
1 egg (or egg sub for egg ground flaxseed flour, which adds more fiber also)
1/2 or less -cup brown sugar, firmly packed (taste test) or 1/4 c honey)
Direction; Place oats and buttermilk in a bowl. Stir to combine. Cover and let stand for 20-30 minutes. In a large bowl sift together flour, baking powder, baking soda and salt. Stir in apricots and pecans. Add oil, egg and brown sugar to the oatmeal mixture and combine well. Pour the oatmeal mixture into the flour mixture. Stir just to moisten the dry ingredients. It will look lumpy. Divide batter into 12 greased muffin cups.
Bake in a preheated oven at 375°F for 20 to 25 minutes. Remove muffins from muffin tin and cool on a wire rack.
Recipe courtesy of Marjorie Johnson. For more healthy recipes, purchase ''On the Road to Blue Ribbon Baking with Marjorie.''
Tell us of your results or add another recipe...
1 cup and 3 tbs warm water
1/4 cup sugar or molasses (Agave or, mix_optional)
1/3 cup safflower oil
2 tbs yeast
2 tsp salt
1 egg (beaten)
3 1/2 cups whole wheat flour
350 degrees for 10 minutes
Use a bread maker on "dough setting," to knead then take out and bake in over. I don't like the way they bake a loaf nor the tastes and most are Teflon. I bought one at a thrift store, sent for directions from its manufacture. A good buy for baking just for this feature alone.
(Follow your own yeast directions, some don't need 2 tbs and are quick action i.e.) I prefer the dark roll when adding molasses, but not necessary.
COMMENTS ARE Most WELCOMED...
(Luncheon for Springtime)
1 cup warm water
4 cups flour
1/2 cup shortening (butter or substitute)
1/4 cup sugar
1 tsp salt
3 eggs
3 oranges
2 pkges yeast
Dissolve yeast in warm water. Mix together all ingredients. After mixture rises a couple of time (unless you use the dough setting in bread machine, then take out after it turns off)
Then roll out thin on a board. Grate three orange skins (or zested) and spread over dough. Sprinkle sugar over the top. Roll, cut, and put into muffin tins, liberally greased with butter. Allow to rise and bake about 300-350 degrees until brown.
Whole Wheat Bread (Small loafs or one large)
2 tsp yeast
2 cups warm water
4-5 cups whole wheat flour (soft baking w/w/flour)
2 tsp. sea salt
2 tsp. honey
Bloom the yeast in one cup of water with the honey and set aside to bubble. If you have a bread maker no need to do this the warm water will do. (Use dough cycle, then remove and bake in oven for the rest of the baking.)
*Makes 2 small loafs (freeze one half the dough for fresh baking later in a freezer bag. No need to let it rise as it will rise anyways in the freezer and then again later when thawed. This is for fresh baking bread later in the week.)
* Optional: Take one egg, beat it. Use a brush to brush the top of the bread and sprinkle the top with sunflower or 2 Tbs. sesame seeds i.e. or ditch the effort and put this into the bread for more nutritional tasty bread. (Or, used crushed soak whole wheat seeds if no seeds are available for more fiber and roughage.)
I like recipes for small batches of bread. Many of us no longer have large family's.
Pioneer Casserole Bread A time consuming recipe that requires no kneading necessarily. It is as quick as putting basic 4 ingredients together and popping it into the oven. This bread actually came out of Grandma Done's pioneer recipe book, which she would not let me borrow and take out of her home, so I copied it off there. I adapted it by using whole wheat, which it did not say if the original recipe was white or whole wheat. I took it home and have make it ever since. I love the crisp artisan crust! Remember the pioneer's had just basics, foods. That's why is also simple and cheap to make, however do make it up plain before adding in other ingredients. This is quick, easiest bread ever made to taste so good.
Of course, it is out of print in recipe books. In the antique recipe book, (Pioneer Book of 1890, Utah) no mention of modern gadgets helping in their bread making processes. Therefore, this was a delight. We are all too busy to knead bread, and this comes out so great and my style.
You can use all wheat (or mix ½ and ½ i.e.,). When you do add whole wheat, add less w/w flour or more water, than when using just white unbleached flour. *
You can sprout a little wheat and take the same amount out of the recipe as to the amount of sprouts you are adding. It reminds me of artisan breads, but more liquidity...
It is such an easy recipe for busy women, so enjoy it. · 6 Cups Unbleached Flour
· 3-Cup Water
· 1 Tsp. Yeast
· 2 Tsp. Salt
*Optional is to use potato water or 1 Tbs. potato flakes it does something to the bread. Yum.
Mix all ingredients and cover in air tight container until doubles in bulk to bloom the yeast.
Beat down for better texture
Put in bread pan (Corning ware casserole dish is great) or such containers. Brush with butter or (shortening)
Let rise to top of pan
Bake at 350 for approximately 35-50 minutes (depending on your oven, elevations, and bread container)
* Use ½ - ¾ cup less for completely soft spring whole wheat for better baking sometimes-called bakers whole wheat. http://thompsonsorganicrecipes.blogspot.com/2010/12/no-yeast-sour-dough-starter.html
Not the best toast, but it's great on diets.
