Friday Recipes: Bread

It's that time of year when everyone enjoys making bread! That fresh smell of bread wafting through the house is completely wonderful. Here's just a few for you to try.

Herb-Onion Batter Bread

3 1/4 c. all-purpose flour
2 pkgs. Red Star instant blend dry yeast
2 tbsp. sugar
1 tsp. salt
1/2 tsp. ground sage
1/2 tsp. crushed rosemary leaves
1/4 tsp. ground thyme
1/4 c. butter or margarine
1 c. finely chopped onion
1 1/4 c. warm water
1 egg

Preheat oven to 375 degrees. Yield: 1 loaf.

In large mixer bowl, combine 1 1/2 cups flour, yeast, sugar, salt, sage, rosemary and thyme; mix well. Saute onion in butter until golden; add to flour mixture. Add water and egg. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a stiff batter. Spoon into greased 2-quart casserole. Cover; let rise in warm place until light and doubled, about 1 hour.

Bake at 375 degrees for 35 to 40 minutes until golden brown. Remove from pan; serve warm or cold.


Basil Tomato Bread with Chive Cream Cheese Spread

2 c. flour
1 tsp. baking soda
1 tbsp. baking powder
1 tsp. salt
1 sm. piece ginger
1/2 c. fresh basil leaves or 1/4 c. dried basil
1 scallion, cut into 1-inch pieces
3 tomatoes, seeded and quartered
1 tbsp. tomato paste
1 1/4 c. sugar
3 lg. eggs
1 stick (1/2 c.) butter, at room temperature and quartered
Chive Cream Cheese Spread (recipe below)

Put flour, baking soda, baking powder and salt into a food processor and process for 2 seconds. Remove and reserve mixture. Process ginger root, basil and scallion for 2 seconds. Add tomato and tomato paste and process for 10 seconds until pureed. Add the sugar and process for 30 seconds. Add eggs and process for 1 minute. Add the butter and process until fluffy. Add the reserved flour and turn machine on and off 5 or 6 times until the flour has disappeared. Spread dough in a greased loaf pan and bake in a 350 degree oven for 40 minutes.

Chive Cream Cheese Spread

1 (8 oz.) pkg. cream cheese, at room temperature, cut into 4 pieces
1 lg. scallion, cut into 1-inch pieces or a bunch of chives
1/8 tsp. Tabasco sauce

Process all ingredients until well mixed.



More Bread Recipes You Might Like
Greek Loaf
Homemade Amish White Bread
Pull Apart Cornmeal Dinner Rolls
Parmesan Herb Bread
Homemade Multigrain Bread

Wordless Wednesday: Fall Pictures off my deck in southern WI

Tuesday Tips: In the Kitchen

I've been thinking about all the little things I do around here to make life in the kitchen just a little less hectic. Recently I posted on my cooking blog about how I store canned chipotle peppers so that I don't waste the leftovers and so they aren't so hard to access afterward. It received a great response, so I thought I would share that here, as well as some other things that I do to make my life easier.

Storing Canned Chipotle Peppers

Most recipes don't call for an entire can of chipotle peppers in adobo sauce. They usually call for 2 or 3, leaving you with a bunch of peppers that you glop into a baggie and store in the freezer, then find it impossible to get them out. A much better solution is to wrap each pepper (with some of the sauce) individually in plastic wrap. Then store all the wrapped peppers inside of a zipper sandwich bag in the freezer. When you need 1 or 2, take the individually wrapped peppers out and unwrap them while still frozen. They will thaw pretty quickly, so if your recipe calls for chopped or diced chipotles, go ahead and do it while they are still frozen. Trust me on this, it's a lot easier that cutting them up when defrosted! Here's a yummy recipe for Chipotle Chicken if you would like to try something different tonight!

Making Your Own Taco & Chili Seasoning Packets

My family loves tacos and chili. Years ago I found some recipes for chili seasoning mix and taco seasoning mix, and have never used a seasoning envelope from the store since! the only hassle with that is you have to measure out all the ingredients for the seasoning each time you make dinner. I made things a little easier on myself by mixing up about 4 batches at a time. I set out 4 bowls and measure the ingredients into each one. When finished I pour each one into it's own zipper sandwich bag, then I wrap each sandwich bag in foil. I mark the foil packets with "taco" or "chili" and keep them in the pantry. Next time I make chili or tacos, that's one less step and makes dinner just as convenient as if I were using those stale tasting grocery store packets. :)

French Toast Sticks

My kids love French toast sticks. I'll buy an extra loaf of bread specifically for making this. Mix up your favorite French toast egg mixture. Mine is just eggs, a splash of milk and a few shakes of cinnamon. I cook each slide and set them on cooling racks until they have completely cooled. Then I cut them into dipper sized pieces and place them all on cookie sheets. Put the cookie sheets in the freezer and leave them there for several hours (I leave them in there all day). Then take them off the cookie sheets and toss the frozen dippers into a plastic zipper storage bag and store them in the freezer. Kids can grab out a handful and toss them in the microwave for about a minute and they have instant breakfast.

These are just a few tips from my kitchen. Do you have any great tips to share?

Garden Chores Before the Snow Flies

Nature's peace will flow into you as sunshine flows into trees. The winds will blow their own freshness into you, and the storms their energy, while cares will drop off like autumn leaves. ~John Muir

Today I have a hodge podge of garden and landscape tips for this time of year. I know some of you have had snow already! We haven't had snow but it was 25 degrees F. Sunday morning. Brrrr...

You can mulch and protect your perennials from harsh winters and the wildlife. After you get a few hard frosts you can add a one inch layer of straw, hay or chopped leaves. This will give the plants a little extra protection. If you've noticed little chew marks on your shrubs or perennials that don't die all the way down after frost, you may want to put a circle of chicken wire around them for the winter. Once you buy the wire you can store it til the next winter when you remove it in the spring. It will keep the rabbits and other wildlife from chewing the bark or stems. This is especially good for newer shrubs or trees that haven't completely established yet.

It's very important to remove any diseased plants and either burn or discard them before winter. The same goes for fallen fruit. You don't want to let it set all winter where the organisms could stay alive til next spring and cause problems.

Did you grow dahlias this year? They have "tubers" sort of like day lilies, but they won't survive heavy frosts. When the frost damages/browns their leaves, cut off the stems 5-6 inches above the tubers/roots. Dig up the clumps, very gently remove from the dirt and rinse them off with water. Allow them to dry outside in a sheltered place (no sun or harsh wind) just until they are dried. Store the clumps whole in a basement or attached garage where it doesn't get below freezing (35 degrees F. or so). You can place them in paper bags, boxes or tubs filled with peat moss or sawdust. If you are using a plastic tub make sure it's not so tight that air can't get in.

If you have had a Christmas cactus for any length of time, you know how hard it is to encourage blooms. Well, unless you are my mom who has the magic touch. The plants will need about 13 hours of darkness in each 24 hour period, and a temperature of about 50-60 degrees F. If you have tips that have worked for you let us know!

We have tips on growing Christmas and Thanksgiving cactus on OFL:
http://oldfashionedliving.com/holidays/cactus.html

Essential Oils and Herb Recipes

My long two-pointed ladder's sticking through a tree toward heaven still, and there's a barrel that I didn't fill beside it, and there may be two or three apples I didn't pick upon some bough. But I am done with apple -picking now. Essence of winter sleep is on the night, the scent of apples: I am drowsing off. ~Robert Frost

I love fall with all it's color and fragrances. I thought today I would share a recipe and a tip on using essential oils plus a few more herb recipes you can try this fall.

I love making simple room sprays, which are light and can be used anywhere in the house. I like spraying them over the bed and around the room before I go to sleep.

This is a simple recipe:

4 ounces distilled water
4-6 drops Chamomile Essential Oil
4-6 drops Bergamot Essential Oil
4-6 drops Tangerine or Sweet Orange Essential Oil
4-6 drops Lavender Essential Oil

Mix this in a small spray bottle and spray when you need a relaxing moment. Shake before each use. Notes: I tend to go a little heavier on the lavender. It's a flexible recipe!

Essential oil tips: Add 15-20 drops of Rosemary oil and 10-12 drops of Lemon to unscented shampoo as a treatment for dandruff. Baby shampoo will also work. Stir well. Wash hair as usual.
Garlic Roasted Vegetables

Ingredients:
1 butternut squash, seeded and chunked
2 pounds unpeeled red potatoes
2 medium sweet onions, chopped large
5 cloves garlic, peeled, sliced
olive oil
1/2 tsp. dried rosemary, crushed
1/2 dried thyme
kosher salt and fresh ground black pepper

Preheat oven to 425 degrees F. Combine the squash, potatoes, onions and garlic in large shallow baking pan or casserole dish. Spread evenly in the pan and drizzle with olive oil. I don't use too much-- just enough to drizzle over the top so it touches most of the vegetables a little bit. Salt and pepper to taste, then sprinkle the herbs over the top. Bake 45-50 minutes, turning once after the vegetables are lightly browned.

Tomato Pesto
Makes about 2 1/2 cups
From "You Say Tomato" by Joanne Weir

1/4 cup pine nuts
4 cups fresh basil leaves
3 garlic cloves, minced
1/3 cup extra virgin olive oil
1/2 cup freshly grated Parmigiano-Reggiano
1/8 teaspoon crushed red pepper flakes
2 large ripe red tomatoes, peeled, seeded, chopped and drained
Coarse salt and freshly ground black pepper

Heat a small skillet over medium-high heat and add pine nuts. Cook, stirring constantly, until golden, 3 to 4 minutes. Remove from skillet. Place basil leaves, garlic, pine nuts and olive oil in a blender or food processor and process until smooth. Stop and scrape down sides. Add cheese and crushed red pepper and pulse a few times to make a thick paste. Transfer to a bowl and fold in tomatoes. Season with salt and pepper to taste.

Roasted Greek Chicken

Ingredients:
About 5 pounds chicken quarters (leg and thigh together)
2/3 cup minced garlic (3 heads if using fresh)
1/2 cup lemon juice
1/4 cup olive oil
21/2 tablespoons dried oregano
2 tablespoons pepper
2 teaspoons salt
1/4 cup chopped fresh parsley

Rinse chicken, pat dry, and cut off any visible fat. Place the quarters in a large 12 x 17-inch pan. In a bowl, mix the minced garlic, lemon juice, olive oil, oregano, pepper,and salt. Smear the garlic mixture evenly over chicken, then arrange in a single layer. Bake in a 375 degree F. oven until skin is well browned, about 11/2 hours. After 45 minutes, baste the chicken with pan juices about every 10 to 15 minutes. When done, transfer chicken to a warm platter. Skim the fat off of the juices and discard. To the pan, add 1/2 cup boiling water to pan, stirring to loosen
browned bits, while heating it on a medium burner. Boil for a minute or so, and transfer to a bowl or gravy server. Sprinkle the parsley over the chicken and provide the sauce for guests. Serves 8.

Quick Herb Salt

Ingredients:
2 Tbsp. kosher salt or sea salt
1/4 tsp. fennel seeds
1/4 tsp. black peppercorns
2 tsp. fresh thyme

Place 1 tablespoon of the salt, the fennel seeds, peppercorns, and thyme in a blender or grinder. Pulse until finely ground. Place in a glass jar (I use empty spice jars). Add the remaining salt. Use this on meats, poultry or fish.

Vanilla Lavender Syrup

Ingredients:
1 1/2 cups granulated sugar
4 cups water
1 vanilla bean, split lengthwise
2 teaspoons vanilla extract
1/4 cup chopped lavender buds/flowers

Boil the sugar, water, and vanilla bean gently for 5 minutes. Remove the vanilla bean and stir in the vanilla extract and lavender. Cool and strain. Use in tea or desserts.

Tips on crafting with lavender:
http://www.oldfashionedliving.com/lavender4.html

~Brenda

Preparing Our Landscape for Winter

A few days ago I walked along the edge of the lake and was treated to the crunch and rustle of leaves with each step I made. The acoustics of this season are different and all sounds, no matter how hushed, are as crisp as autumn air. ~Eric Sloane

Today I have a few more tips for preparing our garden and landscape as winter approaches.

-If you are transplanting or planting new lilies, (all varieties) try adding peat to the soil before planting. This will help the soil, and the lilies.

-If you have any ponds or water features with water plants now is a good time to thin them out if they have become crowded. Also, clean out any leaves or other debris and cover the pond with a net or mesh outdoor fabric to keep it clean until spring.

-You can plant rhubarb in October and clean up any existing patches that you have already. As with other perennials you want to clean up dead foliage, leaves and other debris around the plants to avoid anything damp/wet from laying against the crowns/centers of the rhubarb plants. If your plants have become very large you can also divide them. Mulch the rhubarb with compost.

Are you getting the urge to "clean" your houseplants? Don't use those commercial leaf shine products, just use a damp, clean cotton rag to gently wipe the leaves of your house plants. If you find they are quite dirty you can add a teeny bit of dish soap like Ivory to your water, then dip in the rag and wipe the leaves. As a preventive measure, buy a small spray bottle, fill it with water and spray your plants on a regular basis!

On OFL we have tips on preparing your roses for winter:
http://www.oldfashionedliving.com/rosecare.html

Fall Herb and Cooking Tips

Crispy air and azure skies, high above, a white cloud flies, bright as newly fallen snow. Oh the joy to those who know October! ~Joseph Pullman Porter

Today I have a few fall herb tips, both for care and cooking!

Annual herbs that have run to seed should be pulled up and added to the compost pile. Your perennial herbs can be cut back and harvested, which will encourage new growth next spring. This is especially important for any herbs that reseed IF you don't want them to spread.

Onions, celery and mushrooms all add a great flavor to soups, but if you brown them in a tiny amount of olive oil BEFORE adding to your soup pan the flavor will be much richer. Try it next time when you make soups or stews.

From Mississippi State University: Freeze whole leaves or stems of herbs such as parsley, chives, oregano and rosemary in a single layer on a baking sheet. Once they're frozen, pack in plastic bags and return to freezer. This winter when you need "fresh herbs" remove herbs from freezer, chop while still frozen and add to your recipe.

If you are trying to cut back on salt you can use herbs to give her foods extra flavor.

-Use lemon juice on fish, seafood and vegetables in place of salt.

-Use roasted garlic. Unpeeled cloves can be roasted in the oven for about 1/2 hour or you can do it in the microwave by covering the cloves with plastic wrap and cooking for a minute or two till they are as soft as you want them to be.

-Use onion and garlic powder or granules instead of salt. It doesn't take much so use just a small amount!

Simple herbal gifts to make this fall:
http://www.oldfashionedliving.com/herbalgifts.html

~Brenda