Cinnamon Raisin Bread

A winter blizzard, my cute kids running around playing and a cinnamon scent floating out from my oven... what could be better! This bread was perfect and beautiful. My sister-in-law passed this bread machine recipe along to me and it quickly became a family favorite! I made a few changes from the original recipe simply because it called for some ingredients I didn't have. It sliced perfectly, raised nicely and was soft and moist. For wheat bread, it was not heavy or dense at all. I have decided that, besides being this delicious sweet bread, it would also make a great all purpose sandwich bread simply by leaving out the raisins and backing down to 1/2 TBSP of cinnamon. I am looking forward to making it again!

Ingredients:

3/4 cup plus 2 TBSP hot-ish water (I know, not an official baking term!)

3/4 cup milk

1 TBSP yeast

3 TBSP brown sugar

2 cups unbleached flour

2 cups whole wheat pastry flour

2 TBSP olive oil

1 1/2 TBSP cinnamon

2 tsp salt

1 cup raisins

Heat the water. You want it to be a bit hot to the touch because of the cold milk being added. The end liquid result should be a wamer luke-warm temperature. In a stand mixer, mix the water, milk, yeast and sugar for a few seconds. Add in the flour, oil, cinnamon and salt. Mix on medium/low for 5 minutes. Add in the raisins and mix for another 5 minutes. Grease a loaf pan. Remove from mixer and put directly into the pan. Press lightly to form it to the pan. Cover with a towel and raise, in a warmer area, for one hour. Bake at 350 degrees for 35-37 minutes. Allow to cool for a bit in the pan and then remove onto a cooling rack.

This made a larger standard looking bread loaf. For 2 small loaves, divide the dough in half and place in pan. Raise for 30 minutes or so and bake for 30 minutes.

If you don't have a stand mixer, just follow the steps in a bowl with a wooden spoon. Knead on a floured surface for the same amount of times. This will take some effort but it will give you a light end result. For a bread machine, choose the dough setting. Add in all the ingredients at once starting with the water and ending with the salt. Salt inhibits the yeast. When the dough setting is done, remove and put into loaf pan. Resume directions from that step.

Homemade Popcorn

I grew up with my mom making us this homemade popcorn. It filled our bellies with a warm salty snack and filled my memories with fun times. Now I make this for my family. The smell of popcorn throughout the house has brought my little guy out of his bed and down the stairs with his adorable little giddy smile convincing his way onto the couch and into the bowl! I'm telling you, it brings families together and creates special memories now for their childhood.

Ingredients:

olive oil

Orville Redenbacher popcorn kernels

sea salt

stainless steel pot

Cover the bottom of the pot with the olive oil until it just starts to go up the side of the pot. Sprinkle in 1/2 cup of kernels. Sprinkle with sea salt. Top with the lid, leaving it cracked and ajar. This is important. It lets the steam escape. Turn heat to medium high. Popcorn will slowly begin to pop violently. When you hear it slowing down. Remove from heat. Pour into bowl, sprinkle with a bit more salt and devour!  Parmesan cheese is another awesome topping to make it even more yummy!

Vegie Bagel

My most recent obsession! I've been enjoying this sandwich for years but every so often, it becomes an obsession and an everyday lunch! It's delicious, fresh, light and addictive. I'm confident you will love this as much as I do!

Ingredients:

Everything Bagels (I used the super thin bagels)

English cucumber (the ones wrapped in plastic)

Tomato

Sweet Onion

Guacamole

So simple. Toast the bagel. Spread with guacamole. Top with vegies. Devour!

Isn't she pretty?!





Pumpkin Muffins

A snowed in day. A busy oven.

These muffins are simple and delicious and perfect for a day tucked inside.

Preheat oven to 325 degrees

Ingredients:

3 eggs

1 1/2 cups sugar

3/4 cup of oil

1 tsp vanilla

2 cups pumpkin

2 cups of flour

2 tsp cinnamon

1/2 tsp salt

1 tsp baking soda

Beat eggs with a mixer for several minutes until they get a bit fluffy. Add in the sugar and continue to mix on high while you stream in the oil and vanilla. Add in the flour, cinnamon, salt and baking soda. Fold with spatula just until flour is incorporate. Bake at 325 degrees for 1 hour. If you're having a chocloate day, add in half a bag of chocolate chips. The combination of pumpkin with chocolate is one of the best combos in baking.

Divide in half for 2 small loaves or into muffin pans. This will reduce the baking time. Check at 25 minutes of baking at 325. Done when toothpick comes out clean.

Creamy Chicken and Vegetables over Mashed Potatoes

These cold wintery days make for some warm and cozy mealtimes. This meal is simple but delicious and will fill your bodies with warmth and goodness. My family loved this meal and I hope yours does too!

Ingredients:

3 TBSP Olive Oil

3 TBSP flour

3 cups of chicken stock

3 chicken breasts

1 small bag of frozen vegetable mix (peas, beans, carrots)

salt and pepper

mashed potatoes

Boil the chicken in the stock for 10 minutes. Remove chicken and save broth in a large bowl. Dice chicken and set aside. In the same pot, heat the oil. Add the flour and cook for 1 minute. Whisk the broth back into oil/flour paste. Heat on medium, wisking often, until it starts to bubble and thicken. Add the chicken and vegies into the gravy. Simmer for 10 minutes. Taste for seasoning. Add salt and pepper if needed. Serve over mashed potatoes and eat on the couch while covered up with a blanket... hahaha.

Banana Bread with a Ginger Crumb Top

Ingredients:
3 bananas
1 cup of oil
1/2 cup brown sugar
1/4 cup wheat germ
1 1/2 cups whole wheat pastry flour
1/2 tsp salt
1 tsp baking soda
1 TBSP cinnamon
1 tsp nutmeg
1 tsp vanilla
1 tsp half and half
Ingredients for the crumb topping:
1/2 cup ground ginger snaps
1 TBSP sof butter
1 TBSP flour

Mix ingredients together. Top with the crumb topping. Bake at 325 degrees for 1 hour. When the top is firm to touch, bread is done. Enjoy!

Maple Syrup Sweetened Pumpkin Pie

And with a special food restriction comes a genius idea! This is beautiful and delicious. It has a balanced fall flavor with the goodness of maple syrup. With the addition of this pie filling being nestled cozily in my mom's olive oil crust, Thanksgiving dessert, now, will not be a guilty pleasure but a welcomed finish to our meal.

Ingredients for the crust:

1 cup whole wheat pastry flour (or unbleached white flour)

1/2 tsp salt

1/4 cup of olive oil

2 TBSP cold water

Mix the flour, salt and olive oil until combined. Add one TBSP of water and combine. If dough is not coming together add the other TBSP. Roll out with a generous amount of flour, taking your time with this gentle crust. *whole wheat pastry flour can be found at the Corner Cupboard in Franklin or a at your local health foods store*

Ingredients for the pie:

2 cups of pumpkin

3 eggs

2/3 of a cup of pure maple syrup (or 3/4 cup of sugar)

1/2 tsp salt

1 1/2 TBSP pumpkin pie spice

2 cups of milk

1 TBSP of flour

Fill your pie pan and set aside

Mix all the ingredients in one bowl

Pour into the crust

Bake at 400 degrees for 1 hour. If the pie is getting too dark, turn down to 350 degrees. Pie will be firm to the touch when done

Whipped cream topped pictures to come!!!!!!!!!