9 in. double pie pastry
4 c. blueberries
1/4 c. plus 1 T. Sugar
3. T. Flour
1 t. grated orange rind
1/4 t. nutmeg
2 T. Orange Juice
1 t. lemon juice
Roll out bottom of pie pastry and place in pie pan. In a bowl combine the blueberries, 1/4 c. sugar, flour, orange rind, and nutmeg. Mix well. Pour into pie crust. Sprinkle juices over berry mixture. Roll our remaining pie dough and place on top. Cut 3 slits in pie crust. Sprinkle with Sugar. Bake for about 45 min. or until pastry is golden brown. Serve warm with vanilla ice cream.
Tuesday, March 31, 2009
Saturday, March 28, 2009
Apple Sauce Wheat Bread
1 can evaporated milk
4 eggs
2 T. Salt
1/2 c. oil
1/2 c. honey
1/2 c. apple sauce
2 c. hot tap water
2T. yeast dissolved in 1/2 c warm water with 1 T. sugar
4 c. white flour
8 c. whole wheat flour
Combine the first 7 ingredients. Mix well. Add yeast mixture. Add white flour and stir well. Slowly add wheat flour. You may need a little more then 8 cups. Knead till the dough is elastic and smooth. For this to turn our best, knead in a mixer for about 15 min. or by hand for at least 30 min. Let rise for about 1 hour or until double. Form into 5 loaves. Let rise till doubled and bake at 350 for 30-40 min.
Tip: I will let this rise and then punch down and let rise again. That helps any wheat or rye type bread cook up better. You can even do it 3 times if you have the time.
4 eggs
2 T. Salt
1/2 c. oil
1/2 c. honey
1/2 c. apple sauce
2 c. hot tap water
2T. yeast dissolved in 1/2 c warm water with 1 T. sugar
4 c. white flour
8 c. whole wheat flour
Combine the first 7 ingredients. Mix well. Add yeast mixture. Add white flour and stir well. Slowly add wheat flour. You may need a little more then 8 cups. Knead till the dough is elastic and smooth. For this to turn our best, knead in a mixer for about 15 min. or by hand for at least 30 min. Let rise for about 1 hour or until double. Form into 5 loaves. Let rise till doubled and bake at 350 for 30-40 min.
Tip: I will let this rise and then punch down and let rise again. That helps any wheat or rye type bread cook up better. You can even do it 3 times if you have the time.
Sour Cream Cinnamon Rolls
3 c. sour cream
3/4 c. butter
2/3 c. sugar
1 1/2 t. salt
3 eggs
2 T. Yeast dissolved in 1/2 c. warm water.
9-10 c. flour
Melted Butter
Brown Sugar
Cinnamon
Warm the sour cream. In a large bowl place the butter, sugar and salt. Pour the warm sour cream over the butter. Let it sit till butter is melted. Add the eggs and yeast, stir together. Add the flour. Dough should be sticky. Knead it till it is smooth. Your hands will be covered. I knead it right in the bowl(in fact I do this with all breads). Cover and let rise till doubled, about 1 hour. Roll out on a floured surface into a large rectangle. Pour melted butter on dough. Sprinkle with Brown Sugar, and Cinnamon. Roll up jelly roll style. Cut into rolls and place on a cookie sheet. Let rise for about 30 min. Bake at 375 for 15-20 min. Let cool and frost with your favorite frosting.
You can use milk instead of sour cream for a healthier version. You will have to increase the flour. I prefer sour cream because they are so moist. I have even added some wheat flour and that is good.
3/4 c. butter
2/3 c. sugar
1 1/2 t. salt
3 eggs
2 T. Yeast dissolved in 1/2 c. warm water.
9-10 c. flour
Melted Butter
Brown Sugar
Cinnamon
Warm the sour cream. In a large bowl place the butter, sugar and salt. Pour the warm sour cream over the butter. Let it sit till butter is melted. Add the eggs and yeast, stir together. Add the flour. Dough should be sticky. Knead it till it is smooth. Your hands will be covered. I knead it right in the bowl(in fact I do this with all breads). Cover and let rise till doubled, about 1 hour. Roll out on a floured surface into a large rectangle. Pour melted butter on dough. Sprinkle with Brown Sugar, and Cinnamon. Roll up jelly roll style. Cut into rolls and place on a cookie sheet. Let rise for about 30 min. Bake at 375 for 15-20 min. Let cool and frost with your favorite frosting.
You can use milk instead of sour cream for a healthier version. You will have to increase the flour. I prefer sour cream because they are so moist. I have even added some wheat flour and that is good.
Dinner Rolls
3 c. scalded milk
2 t. salt
1/2 c. butter
1/3 c. sugar
2 eggs
2 T. yeast dissolved in 1/2 c. warm water
10 to 11 c. flour
Scald milk. In a large bowl add the softened butter, salt, and sugar. When milk is scalded pour over butter. Let it melt the butter and cool for a few minutes. Add the eggs and yeast mixture. Stir till blended. Add the flour. Add enough till it becomes pliable and less sticky. Continue to knead for a few minutes. Cover and let rise till doubled in size, about 1 hour. Form into rolls and dip in melted butter. Place on cookie sheet. Let rise till doubled about 30 min. Bake at 400 for about 15 min, or until golden brown. Baste with more butter. Let cool and eat.
I usually use half wheat flour. It is healthier and we think yummier.
2 t. salt
1/2 c. butter
1/3 c. sugar
2 eggs
2 T. yeast dissolved in 1/2 c. warm water
10 to 11 c. flour
Scald milk. In a large bowl add the softened butter, salt, and sugar. When milk is scalded pour over butter. Let it melt the butter and cool for a few minutes. Add the eggs and yeast mixture. Stir till blended. Add the flour. Add enough till it becomes pliable and less sticky. Continue to knead for a few minutes. Cover and let rise till doubled in size, about 1 hour. Form into rolls and dip in melted butter. Place on cookie sheet. Let rise till doubled about 30 min. Bake at 400 for about 15 min, or until golden brown. Baste with more butter. Let cool and eat.
I usually use half wheat flour. It is healthier and we think yummier.
Molasses Swirl Bread
This bread not only tastes great, but looks wonderful. I always get lots of compliments when I make it.
3 1/4 to 4 c. flour
2 T plus 1 1/2 t. sugar
1 T. yeast
1 1/2 c. warm milk
2 T. plus 1 1/2 t. Crisco
Molasses Dough
2 c. flour
2 T. plus 1 1/2 t. sugar
1 T. yeast
1 1/2 t. salt
1 1/2 c. warm milk
3 T. Molasses. I double it and sometimes more because I love molasses flavor. Just add a bit more flour.
2 T. plus 1 1/2 t. Crisco
2 1/4c. wheat flour.
In a large mixing bowl combine 2 c. flour, the sugar, yeast, and salt. Add the warm milk and shortening; beat till smooth. Stir in enough flour to form a soft dough. Turn onto a floured surface and knead for about 6-8 min. Place in a bowl and spray with oil. Cover. Let rise till double, about 1 hour.
For the molasses dough: Combine the flour, sugar, yeast and salt. Add the warm milk, molasses, and shortening. Beat until smooth. Stir in the wheat flour. Turn onto a floured surface and knead for about 15 min. Return to bowl, coat with oil, and let rise for about 1 hour or till doubled in size.
Punch doughs down. Divide each of the doughs in half. Roll one white and one Molasses dough out into a rectangle about 12x8. Place the the molasses dough on top of the white bread. You then roll up the breads jelly roll style. Tuck each end under and place in a bread pan coated with cooking oil. Repeat with the remaining loaf.
Cover and let rise until doubled, about 30-40 min. Bake at 375 for 35-40 min or until browned. Cool for about 10 min and remove to wire racks to continue cooling. Yields 2 loaves.
I have also substituted rye flour for wheat and add caraway seeds to the molasses dough. Jordan loves this. It gives it a slight rye flavor.
3 1/4 to 4 c. flour
2 T plus 1 1/2 t. sugar
1 T. yeast
1 1/2 c. warm milk
2 T. plus 1 1/2 t. Crisco
Molasses Dough
2 c. flour
2 T. plus 1 1/2 t. sugar
1 T. yeast
1 1/2 t. salt
1 1/2 c. warm milk
3 T. Molasses. I double it and sometimes more because I love molasses flavor. Just add a bit more flour.
2 T. plus 1 1/2 t. Crisco
2 1/4c. wheat flour.
In a large mixing bowl combine 2 c. flour, the sugar, yeast, and salt. Add the warm milk and shortening; beat till smooth. Stir in enough flour to form a soft dough. Turn onto a floured surface and knead for about 6-8 min. Place in a bowl and spray with oil. Cover. Let rise till double, about 1 hour.
For the molasses dough: Combine the flour, sugar, yeast and salt. Add the warm milk, molasses, and shortening. Beat until smooth. Stir in the wheat flour. Turn onto a floured surface and knead for about 15 min. Return to bowl, coat with oil, and let rise for about 1 hour or till doubled in size.
Punch doughs down. Divide each of the doughs in half. Roll one white and one Molasses dough out into a rectangle about 12x8. Place the the molasses dough on top of the white bread. You then roll up the breads jelly roll style. Tuck each end under and place in a bread pan coated with cooking oil. Repeat with the remaining loaf.
Cover and let rise until doubled, about 30-40 min. Bake at 375 for 35-40 min or until browned. Cool for about 10 min and remove to wire racks to continue cooling. Yields 2 loaves.
I have also substituted rye flour for wheat and add caraway seeds to the molasses dough. Jordan loves this. It gives it a slight rye flavor.
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