HOMEMADE BREAD

         

Today’s recipe is very special because it is contributed by my husband!  He is famous for his bread-making skills and for not using a recipe.  He likes to experiment with ingredients.  He made this for us recently and it was so good that we made him write his recipe down so that I could share it with you.  You can use the method below for the rising and baking process or you can mix the ingredients and then use your bread-making machine to complete your bread!  Enjoy!

Ingredients:

1 and ½ cups  milk

½ cup buttermilk

3 T. olive oil

3 T. sugar

2 t. yeast

1 t. salt (more if you wish)

4 c. flour (more or less)

Instructions:

*Mix milk and buttermilk, olive oil in a large measuring cup. 

*Heat until very warm (115 to 120 degrees).

*Stir in sugar and yeast.  Allow mixture to sit for 10 minutes.

*Place flour and salt in an electric mixer.

*Add yeast mixture to flour.

*Mix until a soft ball of dough forms.

*Place dough ball into a lightly greased large bowl and turn over once to coat the other side.

*Cover and let rise in a warm place until double in size (1 to 2 hours).

*Punch dough down. 

*Shape as desired.  (Loaves, rolls, etc)

*Let rise in a warm place until double (45 minutes to 1 hour).

*Bake at 375 degrees until done.

FETTUCCINE WITH CHICKEN AND EGGPLANT

        

Today’s recipe is a delicious pasta dish that I know you will enjoy!  It is healthy and satisfying.  Substitute your favorite spices and cheeses but make sure you use the fettuccine.  It is so good!

Ingredients:

3 cups finely chopped, sautéed chicken (I sautéed mine in olive oil).

1 large eggplant, finely chopped and roasted (I sprinkle the chopped eggplant with salt and pepper and tossed with olive oil before roasting at 400 degrees).

1  cup halved red grape (or cherry) tomatoes

½ cup fresh, torn basil

1 T. dried parsley (or fresh)

2 t. dried basil

Olive oil

1 box Fettuccine

Italian cheese blend

Parmesiana Reggiano Cheese, freshly grated

Instructions:

*Prepare chicken, eggplant, tomatoes and basil

*Boil pasta for 8 minutes (to achieve al dente). Do not rinse and save pasta water.

*Put a splash of olive oil in a large flat pan, with sides.

*Heat up oil and place chicken, eggplant and tomatoes in the pan.

*Carefully fold fettuccine into chicken mixture.

*Add pasta water to loosen mixture up and to help bind mixture.

*Add fresh and dried basil.

*Add dried parsley.

*Add another splash or two of olive oil if you wish.

*Just before serving, toss in desired amount of cheeses.

PUMPKIN PIE

       

Today’s recipe is  pumpkin pie!  I guarantee a wonderful smelling kitchen when you have a pumpkin pie in the oven.  My Mother reminded me that this is a perfect recipe to use when teaching little ones to cook.  They will enjoy measuring and stirring and then of course, tasting!  Serve as is or with a dollop of fresh whipping cream on top.  Enjoy!

Ingredients:

2 eggs

1 can of pumpkin

¾ cup sugar

½ t. salt

1 t. cinnamon

½ t. ginger

¼ t. cloves

1 can evaporated milk

1 deep dish pie shell OR 2 regular-sized pie shells (I use the flat pie pastry that is usually found in the refrigerated section of the grocery store with the butter and sour cream).

Instructions:

*Preheat oven to 425 degrees.

*Combine ingredients in a mixing bowl.  Mix well.

*Pour into desired pie shells.

*For  1  deep dish pie:  Bake at 425 degrees for 15 minutes.   Then reduce heat to 350 degrees for 40  minutes or until set.  Pie will remain a bit jiggly.  Cool and refrigerate before serving.

*For 2 regular-sized pies:  Bake at 425 degrees for 15 minutes.  Then reduce heat to 350 degrees for 20-30 minutes or until set.  Pie will remain a bit jiggly.  Cool and refrigerate before serving.

THANKSGIVING MENU

    

Here in Canada we will be celebrating Thanksgiving on Monday so I want to share my menu with you.  I am providing the dates these recipes were posted so you can look them up and make them for your Thanksgiving meal if you wish.  Just type the recipe name (or a key word) in the “search bar”- or the date posted to access each recipe.  May we all strive to make every day a time of thanksgiving.  I’m thankful that God provides what we need, when we need it-- as we trust in Him.   Happy Thanksgiving and enjoy this special time with family and friends!

Roasted Turkey—November 23, 2011

Giblet Gravy—November 23, 2011

Dressing—December 21, 2011

Ham—May 17, 2012

Cheese Souffle—October 11, 2011 or January 11, 2012

Mashed Potatoes—February 23, 2012

Green Beans

Cauliflower Salad—June 25, 2012

Rolls—September 13, 2012

Devilled Eggs—January 27, 2012

Pecan Pie—December 1, 2011

Pumpkin Pie—Recipe will post tomorrow.

Additional Suggestions:

Sweet Potato Souffle—November 8, 2011

Broccoli Casserole—December 14, 2011

PUMPKIN MUFFINS

        

Pumpkin muffins are a favorite at our house.  They are great anytime of the year---though I usually think of making them in the Fall.  They freeze well and make a great breakfast or snack.  When my son was little, I put the batter in a bundt cake pan and he enjoyed the pumpkin bread for his birthday cake.  I hope you’ll try them out with your family.

Ingredients and Instructions:

Place cupcake liners in muffin tins

*(Or Spray 2,   9X5x3 loaf pans  or bundt cake pan with PAM)

Preheat oven to 350 degrees.

Combine in a LARGE bowl:

3 ½ cups flour

2 teaspoons baking soda

1 ½ teaspoons salt

2 teaspoons cinnamon

1 teaspoon nutmeg

1 teaspoon cloves

3 cups sugar

Add:

4 eggs

2/3 cup water

1 cup vegetable oil

One  398ml  (14oz.)can of pumpkin (not pumpkin pie filling)

1 teaspoon vanilla

1 cup white raisins (or Craisins)

*Mix well. 

* Pour into lined muffin tins (this recipe makes 24 large or 32 smaller muffins), or 2 loaf pans (this mixture also works well in a Bundt cake pan).

*Bake at 350 degrees for 15-20 minutes for muffins or for 45 minutes to one hour for cake or loaves ( bread should spring back in the middle).  Cakes should cool for 10 minutes before removing, but muffins can be removed immediately.

Muffins may be frozen and then pulled out as needed for breakfast or a snack.