English Muffin Bread

Although this bread is a bit time consuming, it has become a regular item in our home and I try to make it every other week.  My children love to eat it right out of the oven, but it tastes just like an English muffin when toasted!  

English Muffin Bread

3 cups of flour

2 1/4 tsp active dry yeast

1/2 tbsp sugar

1 tsp salt

1/8 tsp baking powder

1 cup warm milk

1/4 cup warm water

Combine yeast, sugar, milk and water and let rest for 5 minutes while the yeast becomes foamy.

Combine the flour, salt, and baking powder in a mixer.  Slowly pour the yeast mixture into the mixer.  Using a dough hook, stir the ingredients together until combined, then turn the mixer to medium and knead the dough for 10-15 minutes or until it is smooth and elastic (adding additional flour if needed.

Place the dough in a greased, glass bowl and allow to rise until doubled (about 1 hour)

Punch down and rise again until double (about 1 hour)

Punch down and divide into two equal loaves.  Prepare two small 2 x 6 inch pans with grease and cornmeal.  Place a loaf in each pan, cover and allow to rise until doubled.

Bake at 400 for fifteen minutes ( 10 minutes longer for a chewier crust)

Turn onto cooling rack and cool completely.  Store in an airtight bag for up to 1 week.  

Easy Homemade Granola

Homemade Granola 

2 cups rolled oats

1/2 cup chopped pecans

1/2 cup dried cranberries

5 tbsp pancake syrup (or honey, maple syrup)

2 tbsp oil

1/4 tsp cinnamon

Line a cookie sheet with parchment paper.  Mix all of the ingredients together in a large bowl with a fork (or with your hands).  Spread the mixture evenly on the prepared cookie sheet.  Bake at 300 for 15 minutes or until oats are browned a bit.  

Cool completely.  Store in an airtight container.  

***You can substitute any nut or dried fruit, you can also add sunflower or pumpkin seeds for added crunch.  

Homemade Buttermilk Pancakes

I have not purchased any boxed pancake mix in years.  I follow this easy recipe to make pancakes for my family with ingredients that I always keep on hand.  If you don't have buttermilk, no worries, you can substitute by placing a 1 1/2 Tbsp of lemon juice or vinegar in a liquid measuring cup, adding milk until you get to the 1 1/2 cup line.  Allow the milk to sit five minutes and then use in place of buttermilk.  

Homemade Buttermilk Pancakes (Serves 4)

1 1/2 cups flour

1 tsp baking powder

1 tsp baking soda

1/4 cup sugar (less or optional)

1 tsp salt

1 egg

1 tsp vanilla

1 1/2 cups buttermilk

1/4 cup oil

In a mixer, combine all of the liquid ingredients mixing very well until mixture is smooth.  In a separate bowl combine all of the dry ingredients, mixing well with a fork.  Slowly add the dry ingredients to the liquid, mixing on low to start, and then turn the mixture to medium and beat until all of the ingredients are combined and the mixture is smooth.  (Add a little more milk if needed for a runnier batter)  Cook on a non-stick griddle at 350 until bubbly, flip and then cook on the other side until pancake is cooked through. 

Little Meatloaves

Little Meatloaves  (Serves 6)

1 pound ground beef

1 egg

3/4 cup milk

1/2 cup quick oats

1 cup shredded cheddar cheese

Salt and Pepper to taste

Sauce

1/3 cup ketchup

3 tbsp brown sugar

1 tsp yellow mustard

Combine the first 6 ingredients in a large bowl.  Grease a 9 x 13 Pyrex baking dish.  Shape meat mixture into 8 individual loaves.  Combine the sauce ingredients and spoon over the top of the loaves.  Bake at 350 for 35 minutes or until meat is cooked through and the juices run clear.

I often make extra sauce for my family because they love it!  All of my children eat this and we never have leftovers.  

Serve with potatoes, rice, or salad, and cornbread.  

Chicken and Wild Rice Soup

Chicken and Wild Rice Soup (Serves 12)

3 chicken thighs or 1 boneless skinless chicken breast cooked and cubed.

2 tbsp olive oil

3 stalks of celery, chopped

1/2 medium onion, chopped

3/4 cup chopped carrots

2 cans cream of mushroom soup (condensed)

2 cans of cream of chicken soup (condensed)

10 cups of water

3 chicken bouillon cubes

2 boxes of Rice a Roni Wild Rice (uncooked)

In a large dutch oven or pot, saute the veggies in the olive oil, until tender.  Add the water, bouillon cubes, and rice (including seasoning packet) and bring to a boil.  Turn down to a simmer and cook until rice is tender, but not done, approximately 15 min.  Add the soup one can at a time, stirring well after each addition.  Add the chicken and cook until the soup and chicken are heated through and there are no lumps, approximately 15 minutes.  

Serve with bread or salad.