English Muffin Bread

This no-knead bread is Ryan's specialty.  It has a coarse texture, which we love eating toasted, with soups, stews or as toast for breakfast, sometimes spread with honey or jam.--Better Homes and Gardens New Cook Book, p. 142-143.

Prep: 20 min; Rise: 45 min; Bake: 25 min
Preheat: 400 degrees; Yields: 2 loaves

Ingredients:
Cornmeal
6 cups all-purpose flour
4 tsp. yeast (2 packages Active Dry Yeast)
1/4 tsp baking soda
2 cups RiceMilk
1/2 cup water
1 Tbs. sugar (honey)
1 tsp. salt

1.  Grease two 8x4x2-inch loaf pans.  Lightly sprinkle pans with enough cornmeal to coat bottom and sides; set pans aside.

2. In large mixing bowl, (we use the Bosch), combine 3 cups of flour, the yeast, and baking soda; set aside.  In a medium saucepan heat and stir milk, water, sugar/hone, and salt just until warm (120 degrees F to 130 degrees F).  Using a wooden spoon, stir milk mixture into flour mixture.  Stir in remaining flour.

3.  Divide dough in half.  Place dough in prepared pans.  Sprinkle tops with cornmeal.  Cover and let rise in a warm place until double in size (about 45 min). 

4.  Bake in 400 degree oven about 25 minutes or until golden brown.  Immediately remove bread from pans.  Cool on wire racks.

Gingerbread Waffles with Citrus Sauce

These are a deliciously spice-scented waffle and when paired with the citrus sauce, makes a wonderfully aromatic and tasty breakfast or brunch.  From Better Homes and Gardens' New Baking Book, p. 321.

Prep: 15 min, Bake: per your waffle iron directions, Makes: 12-16 (4 inch) waffles

Ingredients

1 cup all-purpose flour
3/4 cup whole wheat flour
1 T baking powder
1/2 tsp salt
1/2 tsp ground cinnamon
1/4 tsp ground ginger
1/8 tsp ground cloves
2 Tbs ground flax seed + 6 T water (OR 3 tsp EngerG Egg Replacer + 4 T warm water)
1-3/4 cup RiceMilk
1/2 cup cooking oil
2 T molasses
1 recipe Citrus Sauce (see below)

1.  Combine all-purpose flour, whole wheat flour, baking powder, salt, cinnamon, ginger and cloves; set aside.  In another mixing bowl combine "eggs", milk, oil, and molasses.  Add "egg" mixture all at once to dry mixture.  Stir just until moistened (batter should be lumpy).

2.  Bake on preheated, lightly greased waffle iron.  Close lid quickly; do not open 'til done.  Bake according to your iron's directions.  When done, use fork to lift waffle off grid.  Repeat, serve hot.*


CITRUS SAUCE:
In saucepan, combine 3/4 cup honey, 2 T cornstarch, Stir in 1 cup water, 3/4 cup orange juice (I used about 1/4 cup), and 1/4 cup lemon juice.  Cook and stir over medium heat until thickened and bubbly.  Cook and stir 2 minutes more.  Remove from heat.  Stir in 2 T Smart Balance, 2 tsp finely shredded lemon peel, 2 tsp. finely shredded orange peel.  Serve warm. (Store remaining sauce in refrigerator).

*NOTE: Freshly baked waffles turn soggy if stacked.  So, to keep waffles hot, while still cooking others, arrange cooked waffles on a wire rack atop a baking sheet in a 250-300 degree oven.    (Reheat leftovers the same way or toast in toaster.)

Soft Wheat Bread

Based on Meghan's delicious Soft Wheat Bread, with our necessary specifications.  We always double her recipe and everyone we share this with either asks for the recipe or hopes for more....it's so yummy!

Yield: 4 loaves

2 Tbsp. yeast
4 cup warm RiceMilk (OR 4 c. hot water and 2/3 cup powdered RiceMilk)
3/4 cup honey
2/3 cup shortening OR Smart Balance
5 cups whole wheat flour
3 cups all purpose or Better for Bread flour (plus more if needed till dough pulls off bottom of bowl)
12 Tbsp. Wheat Gluten
2-3 tsp. salt

1.  Place honey, yeast, and warm RiceMilk (or hot water) in the bowl of an electric mixer for about 10 minutes.

2.  In a separate bowl, combine the flours, salt, wheat gluten (and powdered milk if using).

3.  Add the shortening to the water mixture.  Gradually add the flour mixture to the water and shortening mixgture.

4.  Knead the bread dough for 10 minutes (5 minutes Bosch) or until smooth.  Knead for a couple minutes on the counter until smooth and elastic.

5.  Place dough in a large greased bowl and allow dough to rise for 1-1/2 hours.  When dough has doubled in size, punch down and let sit on a counter for about 5 minutes.  Separate dough into 4 equal sections and shape into loaves.  Place in 4 greased loaf pans.  Cover with a damp kitchen towel and let rise for about 1 hour till dough has doubled.

6.  Bake at 350 degrees for about 30 minutes (or til internal temp is 200 degrees).  Turn out of pans onto wire rack until cool.  Serve hot or slice and bag or freeze to thaw and serve later.

Pumpkin Craisin Muffins

This tasty moist muffin recipe, based on the Pumpkin Wheat Honey Muffin recipe I found on Allrecipes.com, emanates the wonderful cranberry, pumpkin and cinnamon-spicy sweet smells that say "Fall" to me. 

Preheat: 350 degrees    Yield: 12 muffins

Ingredients

1/2 cup Craisins
1 1/2 cups whole wheat flour
1/2 cup packed brown sugar
1 teaspoon pumpkin pie spice
3/4 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon EnerG Egg Replacer and 4 Tablespoon warm water (2 eggs)
1 cup fresh pureed pumpkin or 3/4 cup canned pumpkin puree
1/2 cup vegetable oil
1/2 cup honey

Directions

1. Preheat the oven to 350 degrees F (175 degrees C). Grease a 12 cup muffin pan, or line with paper liners. Place the craisins in a cup, and add enough hot water to cover. Let stand for a few minutes to plump.

2. In a large bowl, stir together the whole wheat flour, brown sugar, pumpkin pie spice, baking powder, baking soda and salt. Make a well in the center, and put in EnerG Egg Replacer mixture, pumpkin, oil and honey. Mix just until the dry ingredients are absorbed. Drain excess water from craisins, and stir into mixture until just combined. Spoon into muffin cups so they are about 2/3 full.

3. Bake for 18 minutes in the preheated oven, or until the tops spring back when lightly touched. Cool in the pan before removing from cups.

*Muffins tend to freeze well when made in advance.  For quick and easy breakfasts, make a double batch when preparing, cook both batches and freeze one.  Just pop frozen muffins in the microwave to heat and serve warm.

Sunrise Orange Pancakes

Having made up a batch of yummy Sunny Morning Doughnuts from Meghan's recipe this month, has put me in mind of other yummy breakfast recipes using orange juice.  This one is our variation on Aunt LaVerne Done's, Sunrise Orange Pancakes with orange sauce, from The Scott Family Cookbook.

Orange Sauce:

4 T  sugar

3/4 cup orange juice

1 1/2 tsp cornstarch

In a saucepan, combine sugar, cornstarch and 3/4 cup orange juice; stir until smooth.  Bring to boil; cook and stir for 2 minutes more.  Remove from heat; cool to lukewarm.  Meanwhile...

Pancakes:

2 cups flour

2 tsp baking powder

1 tsp baking soda

1/4 tsp salt

3 T sugar

3/4 cup orange juice

3 tsp EnerG Egg Replacer mixed with 4 T warm water (OR 2 T Ground Flax Seed and 6 T warm water OR 1 ripened mashed banana)

3/4 cup milk

2 T vegetable oil or apple sauce

*1/8 to 1/4 tsp vanilla, opt

Combine dry ingredients and sugar in a bowl.  Beat egg substitute together with oil/applesauce, vanilla*, milk and orange juice; stir into dry ingredients just until moistened.  (For thinner pancakes add more orange juice).  Pour batter by 1/4 cupfuls onto a lightly-greased hot griddle; turn when bubbles form on top of pancakes.  Cook until second side is golden brown.  Serve with orange sauce.

Indian Fry Bread

This is one I found in my recipe file from childhood, so I'm not sure where it came from originally, but we tried it again and found it to work really well!

3 cups flour
1 T baking powder
1/2 t salt
1/4 cup milk
1 cup water
Oil (for frying)

Knead dough on lightly floured surface for 15 minutes till smooth and elastic.  Pinch off small (palm size or smaller) amounts and roll into balls.  Roll flat with a rolling pin, to approximately 1/4-1/2 inches thick, and lay gently into hot oil to fry.  Fry bread is done when both sides are lightly brown and bubbly.  Place on paper towell or cookie rack to cool.  Serve warm.

These are great topped with ground beef, refried beans, lettuce, tomatoes, guacamole, sour cream, cheese, etc. and eaten as 'Navajo Tacos' OR with honey or powdered sugar when hot as a dessert. Yum.

Minestrone Soup

This soup turned out so beautifully colorful and satisfied our craving for something warm, and full of healthy tasty vegetables.  I added more pasta than called for in hopes that would help our kiddos eat it better...next time I think we'll enjoy more broth.  It was so yummy and we look forward to enjoying it again!

Yield:  4 servings

Ingredients:
1 T extra-virgin olive oil
1/2 cup chopped onion
1/3 cup chopped celery
1 carrot, diced
1 garlic clove, minced
4 cups chicken broth
2 large tomatoes, seeded, chopped (or one can diced tomatoes)
1 cup chopped fresh spinach

1 (16 oz) can chickpeas (or red kidney beans) drained & rinsed (we left these out this time)

1/2 cup uncooked small-shell pasta (or other small pasta)

1 small zucchini, diced

2 T chopped fresh basil (or 1 t. dried)

Directions:

1. In large saucepan, heat oil and saute carrots, celery and onion till softened (about 5 minutes).  Add garlic, cook a minute more. 

2. Stir in broth, tomatoes, spinach, chickpeas (or beans) and pasta.  Bring to boil over high heat, reduce heat and simmer 10 minutes. 

3.  Add zucchini, cover and cook additional 5 minutes more.

4.  Remove from heat, stir in basil.  Portion into bowls and serve.

Homemade Hot Cocoa Mix

Yield:  Approximately 16 cups of mix (48 servings)

Ingredients:
10 cups powdered milk (we use powdered RiceMilk)
4 cups powdered sugar
2 cups unsweetened cocoa powder
2 cups powdered non-dairy creamer (your choice of flavor, hazelnut, cinnamon, caramel, vanilla, etc.)

Directions:

1. Stir together all ingredients in large mixing bowl until well combined.  Store in airtight container (or multiple containers if gifting).

2.  For one serving, mix together 1/3 cup cocoa mix and 3/4 cups hot or boiling water to dissolve mix.  Cool to desired temperature and enjoy!

Buttermilk Biscuits

Prep: 15 min
Bake: 10 min
Yield: 10-12+
Preheat Oven to 450 degrees

Ingredients:
2 cups flour
1 Tbs. baking powder
2 tsp. honey
1/2 tsp cream of tartar
1/4 tsp salt
1/4 tsp baking soda
1/2 c shortening (Smart Balance)
2/3 cup buttermilk (2/3 cup RiceMilk +1 Tbs lemon juice)
Add in any desired wheat germ, flax seed, bacon bits, etc.

1. Combine dry ingredients.
2. Using fork or pastry blender (or whisks in mixer), cut in shortening to course crumbs.  Make well in center and add 'buttermilk' all at once.  Using fork, stir till just moistened.
3.  Turn dough out onto floured surface.  Quickly knead 10-12 strokes till nearly smooth.  Pat or roll out to 1/2 inch thick.  Cut out using flour edged glass or cookie cutter.*
4.  Place on baking sheet.  Bake at 450 for 10-12 minutes til' golden.

*Sometimes, for time or preference, we skip the rolling and cutting and just drop by 'biscuit size' spoonful for a more textured biscuit.

Waffles

Most breakfast meals are comfort foods for us and our boys love waffles.  We like to serve them with applesauce, fruit or maple syrup on top.  These make up well in larger batches to freeze and toast later, or keep in the refrigerator to heat up a day or two later for a quick breakfast.  This recipe is another based on Better Homes and Garden's Waffles.

Ingredients:
1 3/4 cup flour
1 Tbs. baking powder
1/4 tsp. salt
2 scoops ground flax seed + 6 T water (OR 3 tsp. EnerG Egg Replacer + 4 T Warm Water)
1 3/4 cups RiceMilk
1/2 cup cooking oil*

Mix the moist, add the dry, mix to lumpy batter consistency.  pour about 1/4 to 1/3 cup on each side of waffle iron heated to iron directions.  Serve hot, spread with Smart Balance, jam, applesauce or other fruit topping. 

* For a lower-fat version, half of the oil can be substituted with water without affecting taste.