Whole Wheat Honey Bread

From goodlifeeats.com

The Recipe (makes 2 loafs in pan)

Mix the following in a bowl and let sit 10 min:
   1 c. 110 degree water
   2 T. yeast

Stir in
 1 c. milk
2 t. oil
1/4 c. honey
1 T. salt

Then add and let stand for 20 minutes:
  2 c. whole wheat flour

Knead for 8 minutes in a standing mixer with a dough hook while adding the following 1 tablespoon at a time:
 3.5 c. whole wheat Flour
4 T. gluten powder
  
Let  double for 1.5 hours. Divide into two balls and let rest 10 minutes.

Shape into a loaf ( by folding like wrapping a present) and let rise in pan for 40 minutes.

Meanwhile Preheat oven to 425 degrees F.

Slash dough on the top and turn oven down to 375 degrees F and  Bake  30 - 35 minutes.

The Review

Excellent texture. Keeps great - doesn't crumble over time. good for sandwiches.

Pumpkin Coconut Stew

From a random combination of recipes from punchfork.com

The Recipe

In a heavy bottomed pot saute the following till golden:
  1 diced red onion            2 cloves of garlic
  1 T ginger                       1 t curry powder
  2 T olive oil                     1 pinch of cayenne pepper 
  1 t paprika

When soft, add the following and cook till soft:
2 c. pumpkin puree        3 c. stock                      salt   
1 can coconut milk        3 carrots chopped         pepper
2 med. yams                  1 handful of chopped kale
4 chopped tomatoes

While above is cooking:
Boil 2 cups of basmati or brown rice to serve with your stew.

The Review

Hearty, filling, creamy, gentle and warming with flavors. Great way to use up November in-season produce.

Whole Wheat Baguette

From goodlifeeats.com

The Recipe (makes 4)

Preheat oven to 450 degrees F.

Mix the following in a bowl and let sit 10 min:
   3 c. 110 degree water
   1.5 T. yeast
   1.5 T. salt

Stir in
   6.5 c. whole wheat flour
   5 T. gluten powder
  
Mix everything till its wet and combined, but do not knead (like you would make a no knead bread). Cover in a bowl and let sit for 2-5 hours in a warm place.

Gently take out of bowl and cut into 4 pieces, gently shape into baguette , lay on peel and let rest 30 minutes. Put on hot stone in oven, quickly fill a metal dish with 1 cup of water and close door.  Bake  25 - 30 minutes.

The Review

Nice crispy and surprisingly good crumb.  I let it sit near a warm stove (rather warm I guess) but it worked out fabulously.

Scalloped Potatoes

From a random collection of websites

forgot to take pic - pic source

The Recipe

Preheat oven to 350°  F

In a heavy bottomed pot cook the following
  1 diced onion         2 cloves of garlic
  1/4 cup of butter   handful of chopped chives

When soft, add the following and stir till it becomes a thick sauce
1/4 c. four         1/2 t. salt or bullion cubes          pepper
2.5 c. milk         1/4 cup of butter

Slice 6-8 potatoes and layer in lasagna or casserole pan with the sauce from above. Top with shredded cheese (optional) and cover with lid or foil and bake for 45 minutes then remove foil and bake for an additional 10 - 45 minutes as needed

The Review

Delightful - very creamy without the need for cream or sour cream - husband stated its the best scalloped potatoes he's ever had.

Yellow Dahl

From taste.com.au

The Recipe

Simmer in a pot for 12 min
   2 c. lentils
   4 c. water
   2 T. ginger 


Simmer in a pan
   2 T. of oil, butter, or ghee
   1 onion died
   2 crushed garlic cloves
   1 t. cumin
   2 t. tumeric
   1/2 t. garam masala

Combine the lentils and onion, add
    2 T.  lemon juice
    1 t.  salt

Simmer for additional 5 min and serve over rice

The Review

This is a side dish - keep in mind that I don't like spicy things so I eliminated any chili pepper inclusions from the original recipe. Very nice as a side with a spicy curry.

Scones

From Company's Coming Bread Book

The Recipe

Preheat oven to 425 degrees F.

Mix the following in a bowl:
   3 c. flour
   1 T. granulated sugar
   4 t. baking powder
   1/2 t. baking soda
   3/4 t. salt
(optional for savory scones)
   1 t. oregano
   1/4 t. garlic powder
   1/4 t. basil
 
Cut in till crumbly
   6 T. butter 

Add the following and stir to make a soft dough
    1 egg beaten
    1 c. buttermilk or kefir

Turn onto floured surface, knead 6 times, roll and cut into 1/2" rounds or wedges. 
Bake for 12 min if on pre-heated baking stone, or 20 min if on baking sheet

The Review

Amazing! Used Organic Medows Kefir and the dough grew quite a bit fast - super flakey and tall and delicious! 

Monkey Bars

From Woman's Day magazine - Sept 2010

The Recipe

Preheat oven to 350°  F and line lasagna pan with non-stick silicone mat or parchment paper.

Whisk together
   1-3/4 c. mashed bananas (about 3 large)         3/4 c. t. brown sugar
   1/4 c. oil                 2 large eggs                   2 t. vanilla       
     1 t. salt                 1 t. cinnamon                     
Stir in
  1-3/4 c. whole wheat flour

Spread contents on pan and sprinkle with 
   1/4 c. carob or chocolate chips

Bake for 15 minutes, remove from oven and cool pan on racks, pull bars out by silicone mat or parchment paper and cut into strips. 

The Review

Lovely bars - bake very quickly which is great.

Pumpkin Bread

From kraftcanada.com

The Recipe

Preheat oven to 350°  F

Combine dry ingredients
   1-3/4 c. whole wheat flour                 2 t. pumpkin pie spice
   2 T. corn starch                                 1 t. baking soda
   1 T. baking powder                            1 T. dry milk powder
   1/8 t. baking soda               

Whisk together: 
  1/2 c. melted butter            1 t. vanilla
     1 c. sugar                        1-3/4 c. canned pumpkin
    
Add:  2  eggs 

Add flour mixture, stir till just moistened, pour into loaf pan, sprinkle with 1/4 c. of chocolate chips, carob chips, or nuts.

Bake 40 minutes, cover with aluminum foil, and bake for another 20 - 25 minutes.

The Review

Nice and moist - pumpkin flavor kind of milk - it might have been the squash I used. Doesn't crumble in lunchbox.

Pink Banana Squash Soup

My own creation

The Recipe

Saute the following on med-low heat:   
   1 large onion
   4 cloves of garlic
   2 T. olive oil

Add and saute for 5 - 10 min
6-8 c. cubed and peeled banana squash (about 1 foot) 
             
Transfer everything to heavy bottom pot and add
  7 large sage leaves
  1 bunch of parsley
  1 t. nutmeg
  1/2 t. cinnamon
  1/2 t. ginger
   5 c. water
   2 bullion cubes
   1 pinch of cayenne or crushed red pepper
   1 pinch of pepper
   1 T. honey

Boil till squash is soft (20 - 30 min) and puree with stick blender.

The Review

Very nice and smooth, great with garlic bread.

Banana Crackers

From my husbands old recipe box - source unknown

The Recipe

Preheat oven to 350°  F

Combine dry ingredients
   2 c. whole wheat flour         1 t. salt
   1/8 t. baking soda               
Cut in
  6 T. cold butter
Mix the following
   1 large mashed banana    2  T. honey
   2 T. warm water 
Mix together to make dough. Roll 1/8" thick, cut into squares, prick with fork, and bake 20 minutes, turning once.

The Review

Delicious and slightly sweet, but great with cheese, peanut butter, or any other sweet or savory toppings. Great for graham cracker rust, or dipped in honey - last very long time in dry dark place.

Best Apple Pie Ever

From http://www.momswhothink.com/pie-recipes/apple-pie-recipe.html

 

The Recipe

Pre-heat oven to 425° F

Crust
2-1/2 c.  flour
1/2 t. salt
1 c. chilled butter
1/2 c. ice water

Combine the flour and salt in a large bowl and cut in the butter till crumbly. Stir in the ice water 1 T. at a time, wrap dough in plastic wrap and refrigerate for 4 hours or overnight. Roll dough out, then divide in half.
Flling: combine the following

8 c. sliced peeled apples
2 T. lemon juice
3/4 c. sugar
1/4 c. brown sugar
1/4 c. flour
1 t. cinnamon
1/4 t. nutmeg

Fill 9" pie plate, dot with butter, cover with crust and make slits in pie for vents. Seal pie edges with fork or spoon. Brush with egg and/or milk, sprinke with sugar and  bake at 425° F for 15 minutes  then turn oven down to 350° F for 40-45  minutes

The Review

Awesome - pulled out a hot pie out of the oven, cut into it and was a bit worried that it was abit runny BUT by the time the 3rd piece of pie was served, it was nice, thick, and perfect. The crust was amazing as well! Great recipe.

Roasted Beets 'n' Sweets

From a combination of various internet recipes on the subject

The Recipe

Preheat oven to 400°  F

Combine the following:
   6 beets (red, pink, yellow etc) cubed
   2 T. olive oil
   sprinkle of salt

Put on lasagna pan and bake 15 min 

Combine the following and mix well
  3 yams (cubed)       1 large onion chopped
  1 t. salt                  1 t. pepper
  2 T. brown sugar    3 garlic cloves crushed
  2 T. olive oil

Add to beets once their 15 minutes is up and mix well. Put in oven and bake for 45 - 60 minutes stirring every 15 min. for even baking.

The Review

Delicious, love the sweetness of the beets and yams. I think this would work if you added rosemary and regular potatoes into the mix. Great colors but not a stand alone dish - needs a side.

Zucchini Bread

From More-With-Less Cookbook by Doris Janzen Longacre p.82

The Recipe

Makes 2 loaves

Preheat oven to 350°  F

Combine and beat well
   3  large eggs            3/4 c. sugar
   1 c. oil                     2+ c. grated zucchini
   1T. vanilla extract

Sift Together
   3 c.  whole wheat flour     1 t.  salt
   1 t.  baking soda               1 t. baking powder
   3t. cinnamon
   1 c.  flour

Add wet to dry, stir well until blended

Add
   1c. of any of the following: raisins, carob chips, chocolate chips, nuts

Pour into 2 8" bread pans, bake 1 hour.

The Review

Great tasting and easier than most other recipes. Good crumb and doesn't collapse after baking like my other zucchini breads do sometimes.

English Muffins

From More-With-Less Cookbook by Doris Janzen Longacre p.67

The Recipe

Makes 18 Muffins

Heat till warm                                 In a large bowl mix
    1-1/2 c.  milk                                    2 T.  sugar
    1/4 c.  butter                                   1 t.  salt
                                                             1 pkg.   yeast
                                                            1-1/2 c. whole wheat flour

Gradually beat in liquid to dry ingredients. Increase speed and beat 2 min. 

Beat in
   1  egg
   1 c.  flour

With a dough hook or spoon add 
    2+ c. flour till you get a stiff dough

Knead 2 min. Shape into ball, put in greased bowl and cover. Let stand for 1.5h 
Punch down, turn on floured surface, cover with bowl and wait 15 min.
Put cornmeal in pie plate.
Roll dough 3/8" thick and cut into 3" circles. Dip both sides in cormneal, cover and let rise 45 min. 

Brush skillet with oil and heat, cook 8 min on med-hot for each side or till brown. 

The Review

Need to add gluten to the whole wheat flour - a bit too crumbly. I do you some coarse stone ground whole wheat flour. Other than that - much easier to make than I thought.