This is a very heart-healthy sandwich bread. Yields 2 2lb loaves. I like Wheat Montana brand for the wheat flours and Hodgson's Mills for the oat flour.
2 1/2 cp water
1/3 cp honey
1 1/2 Tbls yeast
1/3 cp gold milled flax seed
1/4 cp mashed white beans
1/3 VWG
1 cp oat flour
2 cp golden wheat
2 1/2 cp hi-g white flour
1 Tbls sea salt
1 cp rolled oats
Activate the yeast in the water/honey mixture. Add the beans, VWG, flax seed, oat flour, and golden wheat flour to create a sponge. Let the sponge soak for 15 min. Add the white flour, salt and oats. Once fully incorporated, mix on high speed for 4 min - until the gluten is fully developed. Don't overmix. Let rise for 30min. Punch down and knead out all the air (this is important as it will get a large worm-hole through the length of the loaf if you don't do it properly). Form into 2 2lb loaves and allow to rise. I prefer to proof it in the oven, but that is optional.
Bake at 350* for 30min. Allow to cool slightly and enjoy!
Monday, April 20, 2009
Sunday, March 22, 2009
K-Bobs
K-Bobs
(credit to Susan Vanderwood)
1 ½ c. salad oil
¾ c. soy sauce
¼ c. Worcestershire sauce
2 ½ tsp. salt
1 T. coarsely ground black pepper
1/c wine or apple cider vinegar
1 ½ tsp. dried parsley flakes
2 crushed garlic cloves (or garlic powder ½ tsp)
1/3 lemon juice
1 can pineapple chunks
Mix and marinade meat and veggies for several hours. Add pineapple just before cooking. Place on BBQ wok and cook until tender. Also make skewer on kabob sticks and grill.
Suggested meats: Beef [cubed steak, tenderloin], pork [stew meat], chicken {boneless breast]. Vegetables: peppers and onions
Can store leftovers indefinitely in freezer or one week in refrigerator.
Sunday, March 15, 2009
Princess Cake
Princess Cake
2 1/2 C unsifted cake flour
1/4 tsp salt
4oz White Chocolate
1/2 C milk
1 1/3 C sugar
5 Eggs separated (room temp)
2 tsp baking powder
1/2 C butter (softened)
1/2 C boiling water
1 1/3 C milk
1/2 tsp vanilla
Grease:2 9in pans. Line with wax paper. Grease paper, dust with flour.
Sift:Flour, salt & baking soda together & set aside
Add:Chocolate to hot water. Whisk till smooth, whisk in milk
In large bowl:Beat butter & sugar at med speed till creamy & fluffy. Add vanilla, Beat in egg yolks 1 at a time. Make sure to mix each egg well before adding next egg.
On low speed:Add flour alternating with chocolate mix. Start with flour & end with flour. Beat till just blended.
In small bowl:Use clean beaters & beat egg whites till stiff. Using rubber spatula gently fold egg whites into batter & spread mixture into pans.
Bake @ 350 for 25-30 mins.
Cool pans 10mins on rack, invert & remove pans and paper.
2 1/2 C unsifted cake flour
1/4 tsp salt
4oz White Chocolate
1/2 C milk
1 1/3 C sugar
5 Eggs separated (room temp)
2 tsp baking powder
1/2 C butter (softened)
1/2 C boiling water
1 1/3 C milk
1/2 tsp vanilla
Grease:2 9in pans. Line with wax paper. Grease paper, dust with flour.
Sift:Flour, salt & baking soda together & set aside
Add:Chocolate to hot water. Whisk till smooth, whisk in milk
In large bowl:Beat butter & sugar at med speed till creamy & fluffy. Add vanilla, Beat in egg yolks 1 at a time. Make sure to mix each egg well before adding next egg.
On low speed:Add flour alternating with chocolate mix. Start with flour & end with flour. Beat till just blended.
In small bowl:Use clean beaters & beat egg whites till stiff. Using rubber spatula gently fold egg whites into batter & spread mixture into pans.
Bake @ 350 for 25-30 mins.
Cool pans 10mins on rack, invert & remove pans and paper.
The Cheesecake Factory's White Chocolate Raspberry Truffle Cheesecake
crust
1½ cups chocolate cookie crumbs or 20 crumbled Oreo cookies (filling removed) 1/3 cup margarine, melted
filling
½ cup raspberry preserves ¼ cup water 4 x 8 oz pkgs cream cheese 1¼ cups granulated sugar ½ cup sour cream 2 tspn vanilla extract 5 eggs 4 oz white chocolate, chopped into chunks
garnish
2 oz white chocolate, shaved whipped cream
Preheat oven to 475 degrees.
Place a large pan or oven-safe skillet filled with about ½" of water into the oven while it preheats. This will be your water bath.
Combine the raspberry preserves with ¼ cup water in a medium microwave-safe bowl. Heat for 1½ minutes on high in your microwave.
Stir until smooth. Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later.
Measure 1½ cups chocolate cookie crumbs, or crush 20 Oreo cookie wafers ( with the filling scraped out ) into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9" spring form pan that has been lined on the bottom and side with parchment paper. Using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
Remove the crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese.
Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust.
Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475°F, then turn the oven down to 350°F and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.
Before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.
1½ cups chocolate cookie crumbs or 20 crumbled Oreo cookies (filling removed) 1/3 cup margarine, melted
filling
½ cup raspberry preserves ¼ cup water 4 x 8 oz pkgs cream cheese 1¼ cups granulated sugar ½ cup sour cream 2 tspn vanilla extract 5 eggs 4 oz white chocolate, chopped into chunks
garnish
2 oz white chocolate, shaved whipped cream
Preheat oven to 475 degrees.
Place a large pan or oven-safe skillet filled with about ½" of water into the oven while it preheats. This will be your water bath.
Combine the raspberry preserves with ¼ cup water in a medium microwave-safe bowl. Heat for 1½ minutes on high in your microwave.
Stir until smooth. Strain to remove the raspberry seeds (toss 'em out), then let the strained preserves sit to cool, then put the bowl in the refrigerator until later.
Measure 1½ cups chocolate cookie crumbs, or crush 20 Oreo cookie wafers ( with the filling scraped out ) into a medium bowl. Mix in 1/3 cup melted margarine. Press the crumb into a 9" spring form pan that has been lined on the bottom and side with parchment paper. Using the bottom of a drinking glass or similar, press the crumb mixture flat into the bottom of the pan and about 2/3 the way up the side. Wrap a large piece of foil around the bottom of the pan to keep the cheesecake in the water bath. Put the crust in your freezer until the filling is done.
Use an electric mixer to combine the cream cheese with the sugar, sour cream, and vanilla. Mix for a couple minutes or until the ingredients are smooth and creamy. Be sure to scrape down the sides of the bowl. Whisk the eggs in a medium bowl and then add them to the cream cheese mixture. Blend the mixture just enough to integrate the eggs.
Remove the crust from the freezer and sprinkle 4 oz of white chocolate chunks onto the bottom of the crust. Pour half of the cream cheese filling into the crust. Drizzle the raspberry preserves over the entire surface of the filling. Use a butter knife to swirl the raspberry into the cream cheese.
Just a couple passes is fine, you don't want to blend the raspberry and cream cheese together too much. Pour the other half of the filling into the crust.
Carefully place the cheesecake into the water bath in the oven. Bake for 12 minutes at 475°F, then turn the oven down to 350°F and bake for 50 to 60 minutes or until the top of the cheesecake turns a light brown or tan color. Remove the cheesecake from the oven to cool. When the cheesecake is cool, use the foil from the bottom to cover the cheesecake and chill it in the refrigerator for at least 4 hours.
Before serving, sprinkle the entire top surface of cheesecake with 2 oz of shaved white chocolate. To serve, slice the cheesecake into 12 equal portions. Apply a pile of canned whipped cream to the top of each slice and serve.
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