Honey Whole Wheat Sandwich Bread

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honey whole wheat bread

Yield: 12

Honey Whole Wheat Sandwich Bread

Honey Whole Wheat Sandwich Bread
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 8 g dry yeast (21/3 packets, any type)
  • 132.5 g warm water (100 F/38 C)
  • 155 g whole-wheat flour, plus more for sifting
  • 70 g warm milk (100 F/38 C)
  • 70 g warm honey (80 F/27 C)
  • 7 g kosher or fine sea salt
  • 30 g unsalted butter, softened, plus 15 g, melted
  • and cooled, for décor
  • 197.5 g bread flour

Instructions

  2. In a large bowl, dissolve the yeast in the warm water for about 5 minutes. Add the 155 g whole-wheat
  3. flour. Let stand for 10 minutes.
  4. Blend the milk, honey, and salt into the yeast mixture. Add the softened butter and the bread flour and
  5. blend into the dough until all the flour is moistened.
  6. Develop the dough on the bench with medium pressure for 3 minutes, then develop the dough with low
  7. pressure for 3 minutes. Check for windowpane and taste the dough.
  8. Let the dough ferment for 1 hour at 80 F/27 C. Punch and fold the dough once after 30 minutes.
  9. Divide the dough into 2 pieces. Form each into a gentle round. Cover and let rest for 10 minutes.
  10. Form into pan loaf. Place the loaf into a lightly oiled bread pan (8½ x 4½ x 2½ inches/21.5 x 11 x 6
  11. cm). Lightly oil 2 pieces of plastic wrap and drape one over the loaf. Set aside to proof for 40 minutes at
  12. F/27 C. Remove the plastic and proof until the dough rises just above the edge of the pan, about 10 to
  13. minutes more at 80 F/27 C.
  14. Position a rack so the loaf bakes in the center of the oven and preheat to 400 F/205 C or 340 F/170 C
  15. convection.
  16. Sift whole-wheat flour over the dough. With a serrated knife, cut a ¼-inch (6-mm) slash down the center
  17. of the loaf. Spoon the cooled butter down the slash, dividing it between the loaves.
  18. Bake for 10 minutes. Carefully vent any accumulated steam from the oven. Reduce the oven temperature
  19. to 365 F/185 C or 325 F/165 C convection, and continue to bake until the bread registers 190 F/88 C on
  20. an instant-read thermometer, 24 to 29 minutes more. Only if necessary, rotate the loaf after it has
  21. baked 13 minutes at the reduced temperature.
  22. Let cool in the pan on a rack for 10 minutes. Remove the loaf from the pan and cool on its' side for
  23. hour, flipping it to the other side after 30 minutes.
© Laurie
Cuisine: American / Category: Bread

 

Whole Wheat Hamburger, Hot Dog Buns

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wholewheathambbun

Yield: 8

Whole Wheat Hamburger, Hot Dog Buns

Prep Time 5 minutes
Cook Time 2 hours
Total Time 2 hours 5 minutes

Ingredients

  • 1 cup water
  • 1 egg
  • 2 cups all-purpose flour
  • 1 cup whole wheat flour
  • 3⁄4 teaspoon salt
  • 1⁄4 cup shortening
  • 1⁄4 cup sugar
  • 3 teaspoons yeast

Instructions

  2. Place all ingredients in KitchenAid with dough hook, mix, then knead for 2 minutes on speed 2.
  3. Form dough into a ball and let rise until doubled in size (about 1 hour). Turn out dough onto a floured countertop. Gently roll and shape the dough into a 12-inch rope.
  4. With a sharp knife, divide dough into 8 pieces for hamburger buns or 12 pieces for hot dog buns.
  5. Grease a baking sheet. Roll pieces of dough into balls and flatten for hamburger buns or shape into 6-inch rolls for hot dog buns. Place on prepared baking sheet. Cover and let rise in warm oven 10 to 15 minutes until almost doubled.
  6. Preheat oven to 400°F Bake 10 to 12 minutes until golden brown. Remove from oven and cool on racks. When ready to use, split buns horizontally. These will keep in plastic bag in the freezer for 3 to 4 weeks.
© Laurie
Cuisine: American / Category: Bread

 

Grilled Shrimp Po’boy

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shrimp_poboy

Yield: 4

Grilled Shrimp Po'boy

Grilled Shrimp Po'boy
Prep Time 35 minutes
Cook Time 10 minutes
Total Time 45 minutes

Ingredients

  • Bamboo skewers, soaked in water for 30 minutes
  • 1 1/2 pounds large shrimp, peeled and deveined
  • 2/3 cup olive oil
  • 4 cloves garlic, peeled and smashed
  • 2 lemons, juiced
  • 2 teaspoons smoked paprika
  • 1 teaspoon cayenne pepper
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons hot sauce
  • Kosher salt and freshly ground black pepper
  • 1 French baguette, sliced lengthwise in 1/2
  • Sweet Pickle Mayonnaise, recipe follows
  • Shredded lettuce, for serving
  • Sliced tomato, for serving
  • =====
  • Butter sauce, recipe follows
  • 1/2 stick salted butter
  • 1/2 lemon, juiced
  • 1 tablespoon hot sauce
  • Dash Worcestershire sauce
  • ====
  • Sweet pickle mayonnaise, recipe follows
  • 3/4 cup mayonnaise
  • 2 tablespoons sweet pickle relish
  • 1 shallot, minced
  • 1 tablespoon Dijon mustard
  • 1 tablespoon chopped capers
  • Dash hot sauce
  • Kosher salt and freshly ground black pepper

Instructions

  2. Arrange about 4 shrimp on each skewer and add to a 13 by 9-inch casserole dish.
  3. Cook's Note: Don't crowd the shrimp onto the skewer. Allow a little space between, so they cook evenly.
  4. Add the olive oil, garlic, lemon juice, smoked paprika, cayenne, Worcestershire, hot sauce, salt and pepper, to taste, to a measuring cup. Whisk well and pour over the shrimp in the casserole. Cover the dish and let the shrimp marinate in refrigerator for 20 minutes.
  5. Preheat the grill to medium-high heat.
  6. Grill the shrimp skewers over medium-high heat for about 4 minutes total, flipping once halfway through. Add the baguette to the grill and toast.
  7. Remove the shrimp from the grill and add to the butter sauce, discarding the skewers. Toss to coat the shrimp in the butter sauce.
  8. Spread both sides of bread with the Sweet Pickle Mayonnaise and top evenly with the shrimp, shredded lettuce and sliced tomatoes. Slice the baguette in fourths, if desired, and serve immediately.
  9. Butter Sauce:
  10. Melt the butter in a small saucepan on the grill grates. Add the lemon juice, hot sauce and Worcestershire. Stir together with a wooden spoon until well mixed. Remove from heat and set aside.
  11. Sweet Pickle Mayonnaise:
  12. Add all the ingredients to a bowl and mix well. Cover and refrigerate until needed.
© Laurie
Cuisine: American / Category: Main

 

Baked Crab Cakes

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crabcakes

Yield: 8 cakes

Baked Crab Cakes

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes

Ingredients

  • 1 egg
  • 2 teaspoons Dijon mustard
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon fresh lemon juice
  • 1 dash hot sauce
  • 1/2 teaspoon Old Bay
  • 1/2 cup chopped red bell pepper
  • 1 cup scallion, finely chopped
  • 1 lb. lump crab meat
  • 3/4 cup dry bread crumbs
  • 1/4 teaspoon salt
  • 1 teaspoon ground black pepper

Instructions

  2. Preheat the oven to 400 degrees F. Coat a baking sheet with nonstick cooking spray.
  3. In a medium bowl mix together the egg, mustard, Worcestershire sauce, lemon juice, Old Bay seasoning and hot sauce. Stir in the bell pepper and scallion. Gently fold in the crab, 1/4 cup of the bread crumbs and salt and pepper to taste. Put the remaining bread crumbs in a dish.
  4. Divide the crab mixture into 8 mounds. Shape 1 mound into a round and coat in bread crumbs. Transfer to the prepared baking sheet and flatten the crab cake to form a patty about 1-inch high. Repeat to form the remaining crab cakes.
  5. Bake until golden on the bottom, about 10 minutes. Gently flip the crab cakes and cook until the second side is golden, 5 to 10 minutes longer.

Nutrition Information

Serving Size

2 cakes
Amount Per Serving Calories 203.16Total Fat 4gSaturated Fat 3gUnsaturated Fat 1gCholesterol 144.44mgSodium 758.18mgFiber 8gSugar 2.96gProtein 25.25g
© Laurie

 

Apple Carrot Muffins

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apple carrot muff

Yield: 12

Apple Carrot Muffins

Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes

Ingredients

  • 1 3/4 cups bran cereal
  • 1 1/4 cups all-purpose flour
  • 3/4 cup white sugar
  • 1 1/4 teaspoons baking soda
  • 1 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1 egg
  • 3/4 cup buttermilk
  • 1/4 cup canola oil
  • 3/4 cup peeled and finely chopped apple
  • 3/4 cup grated carrot
  • 1/4 cup chopped walnuts (optional)

Instructions

  2. Preheat oven to 400 degrees F (200 degrees C). Line 12 muffin cups with paper liners.
  3. Mix bran cereal, flour, sugar, baking soda, cinnamon, and salt together in a bowl. Beat egg, buttermilk, and canola oil in a separate bowl. Pour liquid ingredients into bran mixture; gently stir in apple, carrot, and walnuts. Spoon batter into prepared muffin cups, filling them about 3/4 full.
  4. Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, 20 to 25 minutes. Cool in pans for 5 minutes before removing muffins to finish cooling on a wire rack.
© Laurie

 

Apple Cake in a Bowl

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Yield: 6

Apple Cake in a Bowl

Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes

Ingredients

  • 2 eggs
  • 1 3/4 cups sugar
  • 2 heaping teaspoons cinnamon
  • 1/2 cup oil
  • 6 medium Gala or Fuji or Honey Crisp apples
  • 2 cups flour
  • 2 teaspoons baking soda

Instructions

  2. Preheat oven to 350°. In a large bowl, mix the eggs, sugar, cinnamon and oil. Peel and slice the apples and add to mixture in bowl (coating as you go to keep apples from turning brown.) Mix together the baking soda and flour and add to the ingredients in the bowl. Mix well (best with a fork) until all of the flour is absorbed by the wet ingredients. Pour mixture into a greased one 9x13 or two 9? round pans. Bake for approximately 55 minutes.
© Laurie

 

Tamale Chicken Potpies

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tamaleChickenpotpies

 

 

 

 

 

Yield: 4

Tamale Chicken Potpies

Tamale Chicken Potpies
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes

Ingredients

  • 2 teaspoons canola oil
  • 1 cup chopped onion
  • 12 oz. ground chicken
  • 1 tblsp. ground cumin
  • 1/2 tsp. chili powder
  • 1/2 tsp. salt, divided
  • 1 cup chopped zucchini
  • 3/4 cup fresh corn kernels
  • 1- 10oz can diced tomatoes and green chiles, undrained
  • 1- 8oz. can unsalted tomato sauce
  • cooking spray
  • 1/2 cup coarsely ground yellow cornmeal
  • 1 1/2 cups water, divided
  • 3 oz. Monterey Jack cheese, shredded and divided (abt. 3/4 cup)

Instructions

  2. Preheat oven to 400.
  3. Heat a large skillet over medium high heat. Add oil to pan; swirl to coat. Add onion; saute 3 mins. Add chicken; cook 3 min, stirring to crumble. Stir in cumin, chili powder, and 1/4 tsp. salt; cook 1 min. Add zucchini, corn, tomatoes, and tomato sauce; bring to a boil. Reduce heat; simmer 8 min, stirring occasionally. Divide chicken mixture evenly among 4 (10 oz) ramekins coated with cooking spray. Place ramekins on a jelly roll pan.
  4. Place remaining 1/4 tsp. salt, cornmeal, and 1/2 cup water in a medium bowl, stirring to combine. Bring remaining 1 cup water to a boil in a medium saucepan. Gradually add cornmeal mixture to pan; cook 3 min or until thickened, stirring frequently. Stir in 2 oz cheese.Divide cornmeal mixture evenly among ramekins. Sprinkle evenly with ramaining 1 oz. cheese. Bake at 400 degrees for 15 min or until light golden brown.
© Laurie
Cuisine: Mexican

 

Ham and Potato Soup

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hampotatosoup

Yield: 8 servings

Ham and Potato Soup

Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes

Ingredients

  • 3 1/2 cups peeled and diced potatoes
  • 1/3 cup diced celery
  • 1/3 cup finely chopped onion
  • 3/4 cup diced cooked ham
  • 3 1/4 cups water
  • 2 tablespoons chicken bouillon granules
  • 1/2 teaspoon salt, or to taste
  • 1 teaspoon ground white or black pepper, or to taste
  • 5 tablespoons butter
  • 5 tablespoons all-purpose flour
  • 2 cups milk

Instructions

  2. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the chicken bouillon, salt and pepper.
  3. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork, and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allow lumps to form until all of the milk has been added. Continue stirring over medium-low heat until thick, 4 to 5 minutes.
  4. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve immediately.
© Laurie
Cuisine: American / Category: Main

 

Sliced Cheesy Baked Potatoes

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Sliced_baked_potatoes

Yield: 4

Sliced Cheesy Baked Potatoes

Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes

Ingredients

  • 4 large baking potatoes
  • 1/4 cup melted butter (plan on 1 Tbs per potato)
  • 1 tsp coarse sea salt
  • 2-3 Tbs chopped fresh herbs (or 2-3 tsp dried):
  • try basil, thyme, oregano, chives, or Italian seasoning
  • 1/4 cup fresh grated Parmesan (other cheeses would be good as well)

Instructions

  2. Wash and dry potatoes; peel if desired. Cut into thin slices, but not all the way through the potato (use the handle of a wooden spoon placed alongside the potato to prevent cutting all the way through). Place potatoes in a baking dish. Sprinkle with butter, salt and herbs, getting some between each slice.
  3. Bake at 400°F for 45 minutes, or until potatoes are cooked through. Once or twice during cooking, spoon melted butter from the bottom of the pan over potatoes. Top with cheese and bake an additional 10 minutes.
© Laurie