This recipe is my Grandma's Oatmeal Bread recipe from her cookbook that she started putting together in 1929. I make this bread with my stand mixer and it works great. Perfect for a cold weather day with some soup or stew.
Ingredients:
1 cup rolled oats (old-fashioned oatmeal)
1 T salt
2 T canola oil or coconut oil
2 cups boiling water
1 package yeast
1 tsp sugar
1/4 cup lukewarm water
1/2 cup lukewarm milk
1/2 cup brown sugar
About 5 cups flour
Pour the 2 cups boiling water over the rolled oats, salt, and oil in a bowl and let stand until lukewarm. Meanwhile let yeast stand in a small bowl for about 10 minutes with 1/4 cup lukewarm water and 1 tsp sugar. Combine yeast and oatmeal mixture, add brown sugar, milk and 3 cups of the flour. Beat until smooth, add rest of flour to make a soft dough. (I add 1/2 cup sunflower seeds at this stage but this is optional). Knead until smooth or if you are using a stand mixer only a couple of minutes (you will notice that the dough is smooth). Cover and let rise until doubled in size. Knead again (by hand this time) and divide and shape into 2 loaves. Place is 2 greased loaf pans. Let double again and bake at 375 degrees for about 40 minutes. Bread will sound hollow (if you knock on the top) and pull away from pans when done. Remove from pan and brush melted butter over top. (The melted butter is optional but that's how Grandma did it!!)
Love and peace,
Tammi
Sunday, January 22, 2012
Meyer Lemon Muffins
My husband is always looking for something easy to pack in his lunch box or to have with his coffee in the morning. Each weekend I bake muffins for this reason. I usually keep about 6 of them in a container and freeze the rest of the batch. This morning I had some leftover Meyer lemons (the best!!) and found a recipe to use them in - Meyer lemon muffins. I adapted my recipe from http://www.latimes.com/features/food/la-fo-lemon-muffins-s,0,5640971.story
Ingredients:
2 cups flour (I use King Arthur unbleached, all purpose flour)
1 cup plus 2 T sugar (I use organic cane sugar)
1 tsp baking soda
1 tsp salt (I use sea salt)
3 Meyer lemons
2 eggs
1 cup milk (I used organic 1%)
1/2 cup butter, melted
1/2 tsp Ceylon cinnamon or 1/8 tsp ground cinnamon
Preheat oven to 350 degrees. Combine flour, 1 cup sugar, baking soda, and salt in a large mixing bowl. Set aside. Cut 3 lemons into 1 inch pieces (I removed the seeds first and cut the ends off). Put them in a food processor (or blender) and pulse until the lemon is finely chopped. Add eggs, milk, and butter and pulse only a couple times. Make a well in the center of the dry ingredients and pour in the lemon mixture. Stir with a wooden spoon or spatula just until all ingredients are moistened.
I buttered my muffin pans and used a cookie scoop to fill each muffin cup about 3/4 full. Combine remaining 2 T sugar and the cinnamon and sprinkle over the top of each muffin.
Bake 17 - 20 minutes until golden brown. Run a small spatula or knife around each of the muffins to loosen, remove from pan and cool on a wire rack. Made 16 yummy muffins.
Love and peace,
Tammi
Ingredients:
2 cups flour (I use King Arthur unbleached, all purpose flour)
1 cup plus 2 T sugar (I use organic cane sugar)
1 tsp baking soda
1 tsp salt (I use sea salt)
3 Meyer lemons
2 eggs
1 cup milk (I used organic 1%)
1/2 cup butter, melted
1/2 tsp Ceylon cinnamon or 1/8 tsp ground cinnamon
Preheat oven to 350 degrees. Combine flour, 1 cup sugar, baking soda, and salt in a large mixing bowl. Set aside. Cut 3 lemons into 1 inch pieces (I removed the seeds first and cut the ends off). Put them in a food processor (or blender) and pulse until the lemon is finely chopped. Add eggs, milk, and butter and pulse only a couple times. Make a well in the center of the dry ingredients and pour in the lemon mixture. Stir with a wooden spoon or spatula just until all ingredients are moistened.
I buttered my muffin pans and used a cookie scoop to fill each muffin cup about 3/4 full. Combine remaining 2 T sugar and the cinnamon and sprinkle over the top of each muffin.
Bake 17 - 20 minutes until golden brown. Run a small spatula or knife around each of the muffins to loosen, remove from pan and cool on a wire rack. Made 16 yummy muffins.
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| Meyer Lemon Muffins |
Tammi
Saturday, January 21, 2012
Hummus
This morning I started with my easiest hummus recipe. I rarely use mayonnaise anymore instead I like hummus on my sandwich. It's also great on flat bread, tortillas, wraps, veggies and organic chips. It's yummy and healthy!
Ingredients:
1 15 oz can of garbanzo (chickpeas) beans - reserve liquid (I use about 1/4 cup)
3 cloves of garlic, crushed
1 1/2 tsp ground cumin
1/2 tsp sea salt (or whatever salt you prefer)
1 T olive oil
1/4 c black olives (you can use any kind of olives or leave them out if you want)
In a blender or food processor combine all ingredients until consistency is fairly smooth. Store in refrigerator.
* You can also use the dried beans but it takes longer since you have to soak them, directions are on the package. If you choose that method, use about 2 cups of beans and use water for your liquid.
This is also gluten free. Served below with gluten free olive chips. Enjoy!
Love and peace,
Tammi
Ingredients:
1 15 oz can of garbanzo (chickpeas) beans - reserve liquid (I use about 1/4 cup)
3 cloves of garlic, crushed
1 1/2 tsp ground cumin
1/2 tsp sea salt (or whatever salt you prefer)
1 T olive oil
1/4 c black olives (you can use any kind of olives or leave them out if you want)
In a blender or food processor combine all ingredients until consistency is fairly smooth. Store in refrigerator.
* You can also use the dried beans but it takes longer since you have to soak them, directions are on the package. If you choose that method, use about 2 cups of beans and use water for your liquid.
This is also gluten free. Served below with gluten free olive chips. Enjoy!
Love and peace,
Tammi
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| Hummus |
Friday, January 20, 2012
Peanut Butter Cups
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| Peanut Butter Cups |
These are one of our favorite treats! There are several variations but I like this one!
Ingredients:
2 c milk chocolate chips (or use white chocolate, dark chocolate, semi-sweet)
1/2 c peanut butter (more or less depending on how much peanut butter you like)
15 paper mini baking cups
Pour 1 cup chocolate chips in a glass measuring cup and melt in the microwave for 30 seconds. Stir the chips and return to the microwave for about another 30 seconds or until melted. Start filling your cups and spread the melted chocolate up the sides of the paper cups. (Don't worry they don't have to look pretty!)
For this step, I use a small jelly spoon but my sister uses a cookie scoop to drop the peanut butter into the melted chocolate cups. I use about 3/4 teaspoon per cup.
Put them in the freezer for about 15 minutes. Then melt the rest of your chocolate chips (1 cup) and spoon the melted chocolate over the tops. So yummy, yummy!!
Love and peace,
Tammi
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