Thursday, July 31, 2008

Light Oat Bread

Once again, an recipe. Here is the way I did it (Originally it was a bread machine recipe).

1 1/4 cups water
2 tablespoons margarine
1 teaspoon salt
3 cups all-purpose flour
1/2 cup rolled oats
2 tablespoons brown sugar
1 1/2 teaspoons active dry yeast

Melt margarine and mix with water (112* F), sugar, and yeast. Let sit 5 minutes. Combine all ingredients in Kitchen Aid mixer and use the dough hook to knead until smooth and elastic (and no longer sticky)-- adding flour as necessary. Place in oiled bowl & turn over to coat. Cover & let rise until doubled (approx one hour). Punch down and shape into loaf shape in pan. Allow to rise until doubled again. Bake at 350* F for 30 minutes.

One bread secret is to slice with an electric knife--like the one you might carve a turkey in.


I made this for breakfast cereal. I'm sure it would also be good on yogurt. It is very cheap to make, very filling, easily adaptable (I'm thinking of adding almonds). I got the recipe here. If you go to the site you can see lots of people's comments & adaptations.

4 cups old-fashioned oats
1 cup shredded coconut
1/4 cup packed brown sugar
1/4 cup vegetable oil
1/4 cup honey
1 teaspoon ground cinnamon
1 1/2 teaspoons vanilla extract
1 cup raisins

In a large bowl, combine oats and coconut; set aside. In a saucepan, combine brown sugar, oil, honey and cinnamon; bring to a boil. Remove from the heat and stir in vanilla. Pour over oat mixture; stir to coat. Spread in a large shallow baking pan. Bake at 350 degrees F for 15 to 20 minutes, stirring occasionally. Cool. Add raisins. Store in an airtight container.

Monday, July 28, 2008

Southwestern Salad

This is an adaptation of a recipe I got from (a favorite site of mine).

Chicken Breasts, grilled, cut up, coated in BBQ sauce + chili powder, to taste
Lettuce, torn or cut
Black Beans
Corn (can use straight from the freezer or from a can)
Onion (pick your form: green, red, yellow, white; sauteed, uncooked, powdered)
Cilantro (I just used the dried stuff)
Tomatoes, diced
Tortilla Chips, crushed up a little bit
1/4 c. BBQ sauce
1/2 c. Ranch Dressing.

Combine Beans, Corn, Onion, Tomatoes, Chicken, Cilantro. Combine BBQ sauce and ranch dressing. Serve with Tortilla chips on the bottom, then lettuce, then Beans & Corn mixture, then dressing. I find that serving & storing the lettuce by itself helps it to keep longer, but everything except the chips could be mixed together for serving & storage.

Saturday, July 12, 2008

Grilled Salmon Marinade

This recipe courtesy of Jamye H.

1/3 c. Brown Sugar
1/3 c. Water
1/4 c. Vegetable Oil
1/3 c. Soy Sauce
Lemon Pepper, to taste
Garlic Powder, to taste

Marinate Salmon and grill. I'm guessing broiling would also work. This is why I love my Joy of Cooking cookbook (Thanks Ruth Ann... it's the only 16th birthday present that I think I still use)... You can always get ideas about how to cook something and how long to cook it, etc.

Hot Fudge Sauce

This is a 'secret' family recipe that I believe came into the family through my ex-uncle. Since I'm making it right now for some neighborly ice cream eating tonight I figured I'd type it up. That's how confident I am that the recipe will get asked for.

1/2 c. Butter
1 SemiSweet Chocolate Square (1 oz)
1 Bittersweet/UnSweet Chocolate Square (1 oz)
1/2 c. Cocoa (sift if lumpy)
1 1/2 c. White Sugar
1 c. Heavy Whipping Cream
1 t. Vanilla

Melt chocolate and butter in a double boiler on med-hi heat. In a seperate bowl mix cocoa & sugar together (I use a whisk & this eliminates lumps in the cocoa). Add cocoa/sugar to chocolate/butter. Stir well. Add cream & vanilla. Whisk well. Cook 15-20 mins on LOW heat. Note: Mixture will thicken, have no lumps and very few air bubbles. Keep refrigerated in glass jars for easier reheating. Reheat on low power in the microwave.

Tuesday, July 8, 2008

Blueberry Sausage Casserole


2 c. Flour
1 t. Baking Powder
1/2 t. Baking Soda
1/2 c. Margarine
3/4 c. Sugar
1/4 c. Brown Sugar
2 Eggs
8 oz Sour Cream
1 lb Sausage, browned
1 c. Blueberries
1/2 c. Pecans, chopped
1/2 c. Sugar
2 T. Cornstarch
1/2 c. Water
2 c. Blueberries
1/2 t. Lemon Juice


Cream margarine and sugar. Beat in eggs 1 at a time. Add dry ingredients and sour cream alternately. Fold in sausage and blueberries. Spoon into ungreased 9x13. Top with pecans. Bake at 350 degrees for 35-40 minutes. For sauce, combine and cook all ingredients in sauce pan until thick. Add lemon juice. Serve warm.

Cranberry Peach Jam

12 oz fresh or frozen cranberries, thawed (about 3 cups)
2 cups coarsely chopped fresh peaches
6 cups sugar
3/4 cup peach nectar (on the mexican section- made by Goya)
1 t. grated fresh ginger, optional
2 (3-oz) pouches liquid pectin
1/4 c lemon juice

Process cranberries to 1/8 inch -> put in large bowl. Process peaches to 1/4 inch. Add peaches, sugar, & nectar to cranberries. Add gingerroot, stir 2 mins. Let stand 10 mins. Combine pectin & lemon juice in small bowl;Sstir into fruit mixture; mix well. Spoon into 7 labeled 1c freezer containers leaving 1/2 in headroom. Cover with tight fitting lids & let stand 24 hrs on counter to set. Keeps in fridge up to 3 weeks or freezer up to 6 months.

Honey Roasted Sweet Potatoes

2 lbs sweet potatoes
2 T olive oil
2 T honey
1 t fresh lemon juice
1/2 t salt

Preheat oven to 350*. Peel and cut the sweet potatoes into 1in pieces and put in a 9x13 baking dish. In a small bowl, whisk together olive oil, honey and lemon juice. Pour mixture over potatoes and toss to coat. Sprinkle with salt and bake, stirring occasionally, for about 1 hour, until potatoes are tender. Or, cook longer for chewy, awesome potatoes!

Peanut Butter Pie

8 oz cream cheese (1/3 fat may be used)
2c powdered sugar2/3c peanut butter
13-16oz cool whip (lite may be used)
2 premade crusts (graham cracker or oreo, but not the extra large graham cracker ones)
mini-chocolate chips, optional

Cream together first 3 ingredients. Stir in 1/3 of cool whip and then fold in remaining cool whip. Pour into 2 crusts and garnish with chocolate chips, optional. Chill completely for ease of serving.