Sunday, March 27, 2011

Lemon Bars

Lemon bars are yummy.  Today I made them for the second time (from scratch).  I keep using this recipe from my Joy of Cooking cookbook.  The only two things I did differently was to use Whole Wheat Flour (all I had) and to make half a batch.  Sometimes I don't have unsalted butter, so I just use butter.  They are delicious. 

Baked Beans

I started with the recipe here.  It is yummy.

2 c. White Beans (I had previously cooked them up from dry beans)
1/4 c ketchup
1/4 c molasses
2 T brown sugar
1 t Worcestershire Sauce
1/2 t salt
1/8 t ground black pepper
1/4 t chili powder
1/4 t ground mustard
1/8 t (maybe closer to 1/16 t) celery seed
1 onion, chopped
Enough water to cover, but not drown

Place all in crock pot and simmer, stirring regularly, until thickened and onions are done - approx 3 hours.  This doesn't make a ton, which also makes keeping the temp regulated in the crock pot a little difficult.  You may want to double the recipe or choose a different cooking method (oven?).  You'll also want to taste it as things come along and adjust the spices as you see fit.  I think the mustard and celery seed are crucial.

Saturday, March 19, 2011

Honey Oats Bread

This recipe courtesy of the instruction book that came with my Welbilt Bread Machine (is that sufficient citing?).

Use the amounts in parentheses for a 2lb loaf or the other ones for a 1.5lb loaf.  You'll have to determine which size your machine accepts.

Water 1 c (1 1/3 c)
Oil 2 T (3T)
Honey 3 T (1/4 c)
Salt 1t (1 1/2 t)
Oatmeal 1/2 c (2/3 c) - I use Old Fashioned
Oat Bran 1/4 c (1/3 c) - I actually use Wheat Bran
Whole Wheat Flour 1/2 c (2/3 c)
Bread Flour 2 c (2 2/3 c)

Active Dry Yeast 2 1/4 t (1 T)
QuickRise Yeast 1 1/2 t (2 t)
Bread Machine Yeast 1 1/2 t (2 t)

Layer in the order directed by your bread machine.  Use the regular baking cycle.  Alternatively, use the dough cycle and then bake in the oven.  For temps and times for oven baking, consult the internet or your favorite old-school cookbook.

Hamburger Buns

For hamburger buns, I use the recipe here.  I usually make the dough in my bread machine and make 18 of them instead of 12.  Today I'm going to try making hot dog buns with them... we'll see how that goes. 

Like most homemade breads, this recipe doesn't stay soft and delicious forever.  In this case, that is ok because these are the *perfect* toasted conveyor for butter + orange marmalade.  

I have also frozen them after cooking.  Remember, when you thaw bread, keep it CLOSED while the thawing occurs so that you don't let out the moisture!

Friday, March 18, 2011

Pizza Crust

1 c. water (room temp)
2 T Olive Oil
1 T sugar
3/4 t salt
3 c Flour*
2 1/2 t yeast (1 packet)

*I have used any number of flours here.  The recipe calls for 3c bread flour.  Sometimes I have used all purpose, but the dough isn't as stretchy (of course).  I have used half whole wheat as well.  The next time I make this, I am thinking of doing 1c. each of whole wheat, all purpose, and bread flour. 

Layer the ingredients in your bread machine as specified by the manufacturer.  Push START!

Roll out pizza crust.  I usually use 2/3 of the recipe to cover my pizza stone and the other 1/3 to make two personal size pizzas.  This gives crust thickness to my liking. 

Pierce crust with a fork.  Bake at 425* (make sure you preheat!) for 7 minutes.  "Decorate".  Bake 425 for 10 minutes. 

I have had good success with freezing prebaked crusts.  I have also stopped after the "Decorate" step and put the ready pizzas in the fridge to have a day or two later.  Freezing dough in a home freezer generally kills yeast, so I've done it, but only with limited success.