100% Whole Wheat Bread

I been making bread for many years and it has taken me a long time to figure out how to make really great bread! The tricky thing is, you can't just give someone a recipe and it'll turn out perfectly. You have to understand how bread making works to know just the right amount of flour.  Plus it's the wheat that really makes a big difference. I was using red winter wheat for a long time and couldn't figure out why my loaves looked so different than Great Harvest Bread. I finally changed to Hard White Spring Wheat and it made all the difference!

Enjoy the journey as you try this recipe!

100% Whole Wheat Bread

Makes Six 8-inch loaves (For one loaf, see note*)

In Bosch mixing bowl, combine and mix on speed 1 until well blended:
(If you don't have a mixer, use a big bowl and a spoon)
6 cups hot tap water
2/3 cup oil
2/3 cup honey
2 Tbsp SAF instant yeast
4-6 freshly milled flour (Hard White Wheat, Spring usually)

Switch to speed 2:
(If you don't have a mixer, use the spoon until it gets too hard then use your clean hands.)
Add 2 Tbsp salt
Add slowly 6-10 cups whole wheat flour while kneading. Sprinkle in the last of the flour 1/4 cup at a time. Remember that whole wheat flour will absorb more moisture over time, so less is more. If you've made white bread, you're used to knowing it's done when the dough pulls away from the side, but for wheat bread, it still needs to be a little sticky. Put your clean finger on the dough and let go. If it gently sticks to your finger then the dough is finished. (The amount of flour varies based on the season and moisture in the air.)

Knead: on speed 2 for another 5 minutes (or knead with hands: fold in one side, push with the heel of your hand, then turn bowl 1/4 turn. Repeat many, many times!)

Prepare: Get six 8-in loaf pans and spray with non-stick spray or grease with oil/butter

Shape: Grab some dough with your hand and pinch (don't pull) off 1.5 lbs.  Slap the dough ball to release any air bubbles, then tuck under the edges to form a ball. Drop into the pan then tuck the edges down the sides to form the look of a loaf. Repeat for the rest of the loaves.

Rise: Cover with towel or individual bread bags and let rise about an hour, or until doubled in size.

Bake: Place in COLD oven then turn on oven to 350 degrees. Bake 30-35 minutes until tops are golden brown.  Once you take them out, push a knife down the sides for easy removal. Slide the bread out of the pan. Tap the bottom of the loaf, it should sound hollow. If not, put back in for a few more minutes.

*For one loaf use these measurements:
1 C water
2T oil
2T honey
1t yeast 1t salt
2-3 c flour

Ridiculously Easy Enchilada Sauce

I have a good homemade enchilada sauce recipe, but this past year I have discovered some short cuts that are worth another recipe post. I often have a bottle of vegetable juice (V8) in my fridge so I've been using that in place of opening a can of tomato sauce.

Ridiculously Easy Enchilada Sauce
3 cups Vegetable juice (V8) or tomato juice
2+ Tbsp chili powder
1 Tbsp cumin
2 Tbsp cornstarch
(You can add garlic powder or oregano if want more spices.)

1. Combine all ingredients then mix well.
2. Use for a recipe in a baked casserole dish.

OR
1. If you have about 3 cups left in your bottle of V8, then just pour other ingredients into bottle, screw on the cap, then shake it up.

Chocolate Silk Pie

This is a VERY rich pie so you only need the thinnest slice. It freezes well too.

Chocolate Silk Pie

20 oz semi-sweet or dark chocolate
20 oz silken tofu, 1&1/2 packs (preferably soft, but firm works too)
2 tsp vanilla extract
1 (9-inch) pie shell, baked

1. Melt chocolate in the top of a double boiler over hot water, stirring often (you can also just use a heavy bottom pot and use very low heat)
2. While the chocolate is melting, puree the tofu in a food processor, stopping a few times to scrape down  the sides. puree until completely smooth (if you're using firm silken tofu you might need to add a couple tablespoons of water to help smooth it out.)
3. Add the melted chocolate to the tofu in the processor and blend, then add the vanilla and pulse to blend.
4. Pour the chocolate/tofu mixture into the baked pie shell. use a spatula to fill it evenly.
5. Refrigerate the pie to set the filling for at least 1hr.

Slow Cooker Hot Fudge Sundae Cake (Crockpot)

Slow Cooker Hot Fudge Sundae Cake (Crockpot)
Adapted from Betty Crocker

Ingredients:

Cake:
1 c whole wheat flour
2 tbsp baking cocoa
2 tsp baking powder
1/2 tsp salt
1 mashed banana
1/2 c milk
2 tbsp vegetable oil
2 tsp vanilla
1/2 c chopped nuts (optional)

Hot Fudge:
1/3 c succanat or raw cane sugar
1/4 c baking cocoa
1 1/2 c hot water

Directions:
1. Spray inside of 2- to 3 1/2-quart slow cooker with cooking spray. Mix flour, 2 tablespoons cocoa, the baking powder and salt in medium bowl. Stir in banana, milk, oil and vanilla until smooth. Stir in nuts. Spread batter evenly in slow cooker.
2. Mix succanat and 1/4 cup cocoa in small bowl. Stir in hot water until smooth. Pour evenly over batter in slow cooker.
3. Cover and cook on high heat setting 2 hours to 2 hours 30 min. or until toothpick inserted in center comes out clean.
4. Turn off slow cooker. Let cake stand uncovered 30 to 40 min. to cool slightly before serving. Spoon warm cake into dessert dishes. Spoon sauce over top.

Millet Pancakes

Millet Pancakes

Beat together:
1 egg
1 1/2 c milk
3 T canola oil

Add:
2 c millet flour (purchased, ground in grain mill or coffee grinder)
1 T baking powder

Grind in a coffee grinder then add to mixture:
2 T flax seed, ground
4-5 walnuts, ground

Add to mixture:
1/2 - 1 medium overripe banana, mashed

Cook pancakes on  griddle and enjoy!

Curried Quinoa Pilaf

I got this recipe out of Great Vegetarian Cooking Under Pressure by Lorna J. Sass. It was just what I needed since I always get into a rut with only cooking Italian, Mexican and American. This recipe was pretty quick and very tasty. It is meant for a pressure cooker, but can be easily adapted to a regular pot on the stove.

Curried Quinoa Pilaf
2 t canola oil
1 t minced garlic
2 1/4 c boiling water
1 medium carrot, halved lengthwise and thinly sliced
2 1/2 t mild curry powder
2 t ground coriander seeds
1 t salt
1 1/2 c quinoa, thoroughly washed*
****
1 c cooked green peas

Pressure cooker directions:
Heat the oil in the cooker. Cook the garlic over medium high heat, stirring constantly, until it begins to turn golden about 1 minute. Add the water (stand back to avoid sputtering oil), carrot, ginger, curry powder, corander, salt, and quinoa.

Over high heat, bring to high pressure. Lower the heat just enough to maintain pressure and cook for 1 minute. Allow the pressure to come down naturally for 10 minutes. Quickly release any remaining pressure. Remove the lid, tilting it away from you to allow any excess steam to escape.

Stir in peas, replace (but do not lock) the lid, and cook over very low heat just until the peas are heathe through, about 1 minute. If there is any unabsorbed liquid, drain off the excess, or lift the pilaf out of the ocoker with a slotted spoon. Fluff up the quinoa before serving.

Pot on stove directions:

Heat the oil in the cooker. Cook the garlic over medium high heat, stirring constantly, until it begins to turn golden about 1 minute. Add the water (stand back to avoid sputtering oil), carrot, ginger, curry powder, coriander, salt, and quinoa.

Over high heat, bring to boil. Lower the heat to simmer, cover and cook until the grains are translucent and the germ has spiraled out from each grain. About 15 minutes.

Stir in peas, and cook over very low heat just until the peas are heated through, about 1 minute. If there is any unabsorbed liquid, drain off the excess, or lift the pilaf out of the cooker with a slotted spoon. Fluff up the quinoa before serving.

Note
*Be sure to wash quinoa thoroughly to remove any residual saponin--the bitter coating that acts as a natural insect repellent. Use a large, very fine meshed strainer. Set the grains in the strainer and, using your hand to stir the grains and prevent them from overflowing, gently submerge the quinoa in a large bowl of water. Continue stirring with our hand until the water becomes quite cloudy. Lift the strainer, empty the bowl, and fill it with clean water. Repeat submerging the quinoa, stirring, and changing the water utnil the water is just about clear. Drain the quinoa thoroughly.
Or, just rinse with a mesh strainer until the water runs clear.

No Sugar Peanut Butter Oatmeal Cookies

I made up this recipe for my family. I don't like using added sugar or artificial sweeteners, so the only thing that is sweet is the banana. They are delicious for a dessert or for a quick breakfast cookie.

No Sugar Peanut Butter Oatmeal Cookies
1 banana, mashed/pureed
1/4 t salt
1 t vanilla
1 large egg
1 heaping tablespoon natural peanut butter
1 1/2 c rolled oats
1 c whole wheat flour
sprinkle of cinnamon (to your liking)
1 T canola oil
water as needed

Combine all ingredients and mix. Add water if it's a little dry. Spray cookie sheet and drop by the spoonful. Bake at 350 degrees for 12-15 minutes. Makes 12 cookies.