Category: Recipes

Our Favorite Breadmaker Bread

I posted this recipe in my original site: The Kitchen, and later on Graced by Christ. We still use this recipe often, in fact it is the recipe I use more than any other. My girls both know how to make it themselves and Issac is well on his way.

This recipe is our favorite breadmaker bread recipe. We use it for everything from the standard loaf to bagels to pizza dough.

My kids love to help measure for this, get out the ingredients, and watch the bread “dance” as my middle child calls it.

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Wordless Wednesday (or Sludge Pie)

Sludge pie: in our house when a kid asks “Mom, can you make me some pie?” they don’t mean a regular pie with a nice neat pie crust, they mean throw together some biscuit-y ingredients, put fruit in it, and throw it in the microwave for 10 minutes. Sludge pie is more of a tart type thing, or maybe a shortcake. Whatever it is is sure is messy to eat and the kids adore it.

To make it you can use your favorite biscuit mix or pie crust–whatever you have on hand, it doesn’t matter because the kids don’t notice. 🙂 The point is to fill it with fruit with a little bit of sweetener and stick it in the microwave.For this particular one I mixed some about 5 parts flour, 1 part water, 1 part oil with a little bit of baking powder and sweetener. I used my fingers to shape it in the bowl then poured in frozen berries (or peaches and pears for Rachel) and a little bit of honey. The texture when microwaved is very similar to an apple dumpling. This is not a science–it is more of a fun project and mommy thing than a culinary delight (although it is “nummy.”)

WFMW: Leftover Cranberries

I meant to share this a while back, you know when it would be more useful, but for some reason it never happened.

After the holidays I snatch up all the cranberries I can find on sale and stick them in my deep freeze.  No we aren’t fans of homemade cranberry sauce or cranberry bread or muffins or whatever.  We are fans of cranberry juice and with 5 people in the house who don’t believe in juice glasses and several members who can’t have preservatives, corn syrup, or dyes–well the preservative free  plain old cranberry juice with no extra sweeteners is EXPENSIVE, plus you still have to sweeten it with stuff they can use (usually honey).

So, instead of spending $5 for a bottle of unsweetened cranberry juice I buy up cranberries and make my own.  

Before you panic and run the other direction–it is easy.  Really. 

First, fill a large soup pot up about 3/4 of the way with water.  Set it to boil.

Next, rinse two bags of cranberries then  pour them in (you don’t want to use a small pot because it will overflow and that is messy.)

Cover and once it is boiling, turn down the heat and let simmer until all the cranberries pop open. (kind of like popcorn only less dramatic).

Add whatever sweetener you like (my pot holds about 2 gallons and I add about a cup of honey or maple syrup at this point–we have also used Splenda in the past, this works pretty well too.)  You can add more sweetener later to taste.

Once all the berries have popped and the sweetener is combined with the liquid, grab a pitcher, a sieve, and a ladle.   Put the sieve in the pitcher and ladle the cranberries plus juice into the sieve, using the ladle to squish the berries into the sieve.  (If you don’t like seeds you will want to use some cheese cloth in the sieve as well.)

I then pour the contents of the pitcher into glass jars (jelly jars, honey jars, you name it–the kids LOVE to drink the juice right out of these and they work as well as bottled juices when you are on the go.)   These get stored in the back of the fridge until they are gone (it only takes a few days around here.)  They aren’t officially canned but I have found that usually they seal quite tight due to the heat of the juice.

When I can’t get cranberries I buy concentrated grape juice at the health food store (it comes in glass bottles with plastic lids. )  I make it up similarly, without the cooking, and store it the same way.   The bottles make several gallons and the juice is much better than the frozen concentrate from the grocery store, plus I can adapt the sweetener to suit and often add a bit of magnesium powder (from the health food store) to give it a bit of a fizz.

Saturday Photohunt: Important

(Yes, I have moved from Gracedbychrist.com to here. Welcome to my new home.)

I had a painting that I finished just in time to share but couldn’t get a decent photo of it due to poor lighting. Sigh. Instead I decided to share a most important event of this week, and one of my daughter’s most important dates so far–her tenth birthday. Yes, my oldest is now in the double digits and on her way to becoming a young lady.

She felt it was VERY important that we make a “Hummingbird Cake” for her birthday so we bought a whole Pineapple and dried the slices so it could be decorated just as she wanted. She was very proud of her heart shaped hummingbird cake. (The recipe is here.)

Krispy Kreme imitation recipe

I had several email requests for this so am just going to post it here. 🙂 I found this several years ago and I have no clue where but it is a favorite of ours and has saved us quite a bit of money (especially since we have a place that sells Krispy Kremes within walking distance. ) It is some work to do but the kids think it is fun and with our food allergies I have found ways to substitute things the kids CAN eat for those they can’t–though they aren’t quite as good that way. 🙂 I have also been known to use Splenda instead of the sugar which worked all right. 🙂 For doughnuts that REALLY taste like Krispy Kremes you have to follow the recipe and use what it says–just saying.m Oh, and having a doughnut cutter REALLY makes a difference.

 

Ingredients:

 

  • DOUGHNUTS:
  • 2 pkgs. yeast
  • 1/4 cup water (105-115 degrees)
  • 1-1/2 cups lukewarm milk (scalded, then cooled)
  • 1/2 cup sugar
  • 1 tsp. salt
  • 2 eggs
  • 1/3 cup shortening
  • 5 cups all-purpose flour
  • vegetable oil
  • CREAMY GLAZE:
  • 1/3 cup butter
  • 2 cups powdered sugar
  • 1-1/2 tsp. vanilla
  • 4–6 tbl. hot water
  • CHOCOLATE FROSTING:
  • 1/3 cup butter
  • 2 cups powdered sugar
  • 1-1/2 tsp. vanilla
  • 4–6 tbl. hot water
  • 4 ounces milk chocolate chips or semisweet chocolate chips

Preparation

Dissolve yeast in warm water in 2-1/2-quart bowl. Add milk,salt,eggs, shortening and 2 cups flour. Beat on low for 30 seconds, scraping bowl constantly. Beat on medium speed for 2 minutes, scraping bowl occasionally. Stir in remaining flour until smooth. Cover and let rise until double, 50-60 minutes. (Dough is ready when indentation remains when touched.) Turn dough onto floured surface; roll around lightly to coat with flour.

Gently roll dough 1/2-inch thick with floured rolling pin. Cut with floured doughnut cutter. Cover and let rise until double, 30-40 minutes.

Heat vegetable oil in deep fryer to 350 degrees. Slide doughnuts into hot oil with wide spatula. Turn doughnuts as they rise to the surface.
Fry until golden brown, about 1 minute on each side.
Remove carefully from oil (do not prick surface); drain.

Dip the doughnuts into creamy glaze set on rack; when slightly cooled spread chocolate frosting on top.

CREAMY GLAZE:
Heat butter until melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water, 1 tablespoon at a time, until desired consistency.

CHOCOLATE FROSTING: Heat butter and chocolate over low heat until chocolate is melted. Remove from heat. Stir in powdered sugar and vanilla until smooth. Stir in water 1 tablespoon at a time, until desired consistency.