Monday, December 7, 2009

Cereal Jumbles

I was invited to a cookie swap at Annie's last week. Am I ever glad I went. I received some really delicious cookies.

But what to make? I had to get out one of my old cookbooks and come up with a sure-fire cookie recipe. What better way to remember which recipes are best than to look for the pages with the most spills on them . . . LOL . . .

And that's how I chose this recipe . . .

Cereal Jumbles
1/3 cup shortening
1/2 cup sugar
1 well-beaten egg
1-1/2 tbsp milk
1 cup sifted enriched flour
1/2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt
1/2 tsp vanilla
1/2 cup finely cut dates
1/2 cup chopped nuts
1-1/2 cups whole wheat flakes**

** I went to 3 different stores and could not find any wheat flake cereal. I ended up using Presidents Choice On Track cereal. It was a good decision. And I've been really enjoying eating the leftover cereal. **

Cream shortening; add sugar gradually, and blend. Add egg and milk. Sift together flour, baking powder, soda, and salt. Stir into the creamed mixture. Add vanilla, dates, and nuts. Crush cereal flakes slightly. Drop cookie dough from teaspoon into crushed cereal flakes and roll so that balls of dough are entirely coated. Top with nut meat halves, if desired. Place about 3" apart on greased heavy baking sheet. Bake in hot over (400F) about 12 minutes. Makes 2-3 dozen.


Note: The next time I made these cookies I was in a rush and just dumped the cereal into the cookie dough. Tasted just as good and a lot less work.

Lightened-Up Cream of Mushroom Soup

Lightened-Up Cream of Mushroom Soup - Recipes - Food - Canadian Living

Posted using ShareThis

I made this soup the other night using white mushrooms I found on the "hardly used nearly new rack" at Superstore. I'm not a fan of mushroom soup but I really enjoyed this one. Hal is a fan.

Wednesday, December 2, 2009

Toffee Squares

These squares turned out wonderfully. I made them for a cookie exchange with the ladies. YUMMY!

4 1/2 cups rolled oats
1 cup brown sugar, firmly packed
3/4 cup (1 1/2 sticks) butter, melted
3/4 cup light corn syrup
1 tablespoon vanilla
1/2 teaspoon salt
2 cups (12 ounces) semisweet chocolate chips
2 tablespoons vegetable shortening
2/3 cup (about 3 ounces) chopped nuts

Preheat the oven to 350°F. Lightly grease a 15 x 10-inch pan.

Combine the oats, sugar, butter, corn syrup, vanilla and salt and mix well. Press the mixture into the pan, using your lightly greased hands to help the process along.

Bake the squares for 10 to 12 minutes, or until they're a light golden brown. Remove them from the oven and cool completely on a wire rack.

In a medium saucepan set over very low heat, melt the chocolate and shortening together, stirring constantly until smooth. Spread the mixture evenly over the oat base and sprinkle on the chopped nuts. Cover very loosely and chill the squares in the refrigerator until the chocolate is firm. Remove from the refrigerator and cut into squares. The easiest way to do this is to use a chef's knife to cut the bars into long strips while they're still in the pan and then transfer each long strip to a cutting board to cut into bite-sized pieces.

VERDICT: Very pleasing treat.. great for a cookie exchange as one tray made over 6 dozen.

Tuesday, December 1, 2009

Basic roll from the breadmaker

1 1/2 cups water
1/4 cup oil
2 tbsp honey or brown sugar
2 tsp salt
4 cups flour
2 tsp yeast

Add in order and turn on machine. Allow dough to finish mixing and rise. Roll dough into balls and arrange on oiled cookie sheet and let rise again (double in size) Bake at 350 for 20 minutes.

I have a love hate relationship with yeast! Is it too old? Did I buy the wrong kind........on and I have a trick I found online!

Unsure about your yeast? The above recipe calls for 1 1/2 cups of water....only add 1 cup at the start. Make the 1/2 cup warm water and soak your yeast in it! Not ovenight, just while you are putting the rest of the ingredients into the breadmaker! If the yeast is still a grain in the water, it is no good. If it is goopy (technical word) the yeast is good. Add the water/yeast combination and wahoo! Press start. This works in any recipe (so far).

Don't need 16 buns right now? Here's a tip (again stolen from online!)
Place what you will need on the greased cookie sheet to rise as above.

Form the rest of the balls and place on seperate cookie sheet. When they have risen, place the whole sheet, uncovered into deep freezer. Allow to freeze solid THEN place into a bag. Take buns out to thaw as you need them....we did this and had homemade buns and burgers on New Years Day one year.....rave reviews from our guests....

This tip is especially helpful when there are only 2 or 3 of you in the house!

"Bon Appetit!"

Basic White Bread for a breadmaker

Have you ever been pleased you remembered to pull out the breadmaker and make a loaf especially for a meal you are making, and when you opened the lid found a doughy lump of goo or a dried out rock hard mass?


Until I became less scared of the stupid machine's "warnings" of not correctly entering the items etc.

So here is a simple bread recipe:

1 1/4 cups of water
2 tbsp powdered milk (I used milk)
2 tbsp oil
1 tsp salt
3 1/4 cups of flour
1 1/4 tsp yeast

Simple right?
Put the items in the breadmaker in that order and turn it on.....well....not if you are me, and instead of using the 1 cup measuring cup, I used the 1/4 cup and counted out the number I needed....9 right?
hmmmmm no! it was suppose to be 13!
13 of the 1/4 cups = 3 1/4 cups NOT 9!

Giant error and soup in the breadmaker
(thank goodness I only use mine to mix not bake! LOL)

Ok so what do you do? If I add the flour I will have to remix (therefore overworking the dough) If I don't I might as well toss the mess and start again.

So I added the extra cup of flour and hoped for the best.

Now I remove my dough from the breadmaker divide into 2 and place the masses onto 2 greased cookie sheets and semi-shape them into Italian loaves. I then place it into my oven that is not on!!! because there is no breeze to cause problems, no bugs to land in it etc.

I allow the masses to rise for... (lets be honest now) until I remember there is dough on the sheet! LOL I have been known to leave it overnight (wow is that bread fluffy!) THAT alone is the reason I now use cookie sheets and not loaf pans....if I forget, I do not have dough everywhere in my oven!

I bake it until just before I think it is done (very light brown) and turn off the oven (again lets be honest!) its in case I forget its in there! LOL It continues to bake while the oven is cooling off.

Point in fact, I am currently eating the loaf of bread I screwed up,
and it is lovely!

"Bon Appetit!"

A funny thing happened on the way to the breadmaker!!

Hey I am adding a new label today for breadmakers! I am finding more and more people who are disappointed with the outcome of their breadmaker....I have found a couple tricks and hope to learn a few more from people on this blog!

Happy baking

"Bon Appetit!"