Devlin's Pancakes

This recipe comes from my husband's family. Devlin's been making more dinner's to help out around the house since we have a new little one.

INGREDIENTS
3 cups whole wheat flour (next time he wants to do 1/2 wheat and 1/2 white)
4 teaspoons baking powder
1 teaspoon salt
3 tablespoons sugar
4 tablespoons oil
3 cups milk or until right consistency
3 eggs (optional)

DIRECTIONS

1. Mix everything together and drop on a hot griddle with 1/4 cup measuring cup. 
2. When the pancake starts to bubble, flip and cook on opposite side.

Michelle's Corn Bread

This is yummo! I made up my own corn bread recipe a while back, but this beats it hands down. My old recipe tastes more like yellow cake, and this recipe tastes like the corn bread I remember being served at Frontier Pies (they've since gone out of business where I live). It's sweet, dense, and delicious! It also worked well with my substitutes for my allergic kid.

INGREDIENTS:

1 cup butter, melted
1 1/3 cup sugar
4 eggs, beaten (I used the Ener-G Egg Replacer)
1 teaspoon baking soda
2 cups buttermilk (for my allergic kid, I used 2 cups goat milk + 2 tablespoons lemon juice, let it sit for 5 minutes before incorporating into the recipe)
2 cups yellow corn meal
2 cups flour
1 teaspoon salt

DIRECTIONS:

1. Melt butter.
2. Combine flour, cornmeal, and salt. Stir well.
   
3. In a separate bowl, combine melted butter and sugar.
4. In a 4 cup glass measuring cup, combine the 2 cups of buttermilk and 1 teaspoon of baking soda. Set aside.
5. Add eggs to the butter and sugar mixture. Stir. Add buttermilk mixture to egg and sugar mixture. Stir.
   
6. With a wooden spoon add flour/cornmeal/salt to wet ingredients. Stir until just combined. The mixture should be lumpy.
7. Bake in a preheated 350 oven for 30-40 minutes.
   

Roberta's Rolls

Thanks to my friend Jody of Something Good for writing this all down for me :-). Roberta is my mother and she makes the best rolls. Due to my kiddo's egg allergies, it may be a while before I make these (like when I'm totally bored and have nothing else to do OR he's on his mission or something). Anyhow, I had to copy Jody's post to put in my blog for posterity. The photo is from Jody :-). Thanks, again, Jody!

INGREDIENTS:
1/2 cup really warm water
1 Tb sugar
2 Tb active dry yeast

Mix this together in small bowl--set aside for at least 5 min. or until nice and foamy.

2 cups scalded milk
1 cube butter-cut into pieces
1/2 cup
3 beaten eggs
2 tsp salt
7 1/4 cups flour (give or take)

In microwave scald milk for 3 to 5 min. Pour hot milk in your mixer attached with dough hook and add cut up butter. Allow butter to melt. Add beaten eggs and 2 cups flour, mix then add yeast mixture scraping the sides. Add 1 cup flour and salt mix, then gradually add additional flour. Total cups of flour about 7 1/2 cups. Beat until well incorporated. The dough will be pretty sticky. That's normal. If it looks a too soupy, sticky you can add no more than 1/2 cup to 1 cup more flour especially if you live in an area with high humidity.

Remove dough and place in a large well oiled bowl, cover and let rise 2 hours. If you have the time, you can add an extra hour.

Punch down dough and dump onto lightly floured counter. Prepare into desired roll shape. Lightly dust with flour when needed. Be careful not to add to much flour or your rolls won't turn out as light and fluffy as they should be.

Let rolls rise on pans until double in size. A good hour.

Bake at 420 degrees for 7-9 minutes. Or until they are nice and brown on top. The most important step is to brush each roll with melted butter after they are baked. Don't hold back!*

Whole Wheat Bread by Maxine Meyers

I got this recipe from my sister-in-law, Angela. In Maxine's words, "This is the lightest 100% whole wheat bread anywhere! Nobody believes it when I tell them it is made from 100% whole wheat. The secret is the three risings. I have had people tell me that they did not like whole wheat at all but after trying this recipe want nothing else. Don't let the three risings scare you. This bread is so easy because you can start it and walk away, come back and walk away. Your family will love homemade bread not just when it comes hot out of the oven but for days on end."

To start...

* 3 Tablespoons yeast
* 4 cups warm water
* 4 cups whole wheat flour

Mix these ingredients together and let sit until double. (Usually 15-30 minutes.) This step is called a sponge and is very important to allow the yeast to get a head start.

Add...

* 1/2 cup butter or vegetable oil
* 2/3 cup honey or molasses
* 3 teaspoons salt
* 6-8 cup whole wheat flour

Mix this together and knead for 15 -20 minutes if kneading by hand. Place in oiled bowl, cover and let rise again until double. (About 30 minutes) Punch down and shape in pans. Cover and let rise again until double. (20-30 minutes). Bake at 350 degrees for 30 minutes. Oil top of bread for a nice shiny crust. Recipe makes 4 loaves.

*If I have any left over cooked cereal, I add it and the bread even gets better! About a cup to the recipe.

This is absolutely the best and lightest whole wheat bread that I have ever tasted and people who don't even like whole wheat will ask for the recipe. It will keep moist for days and makes great french toast.

Pizza Dough

A number of pizza dough recipe's I've seen require "rising" time. When I want to make pizza, I want it to be just as fast as ordering it. This recipe works with whatever "rising" time you give it, 5 minutes, 20 minutes, 30--whatever!

INGREDIENTS:
1 cup warm water
1 tablespoon yeast
1 teaspoon sugar
1 teaspoon salt
2 teaspoon olive oil
2 1/2 cups flour

DIRECTIONS:

1. Mix water, sugar and yeast together. Let sit 5 minutes until frothy.
2. Add 1 cup of flour. Mix well with a wire whisk. Add salt and oil. Stir well.
3. Add remaining flour and stir with a wooden spoon.
4. Knead a few minutes. Cover and set aside until ready to add toppings (at least 5 minutes).
5. With a rolling pin, make a 16" circle. Place on pizza stone and fold and flute edges.
   
6. Layer sauce (we use 1/2 can Hunt's traditional spaghetti sauce sprinkled with dried basil, garlic powder and onion salt), cheese, and toppings, more cheese, etc.
7. Place in a preheated 425 oven for 20 minutes or until cheese is golden and bubbly.
   

Focaccia

This recipe is adapted from "No Need to Knead," by Suzanne Dunaway. It's a staple at my friend Aundrea's house and has quickly become a staple in mine.

INGREDIENTS: 

2 cups warm water (16 oz at 110 degrees)

1 tablespoon sugar 

2 tsp yeast 

2 tsp salt 

4 cups flour (480 grams)

I highly recommend weighing your flour

Olive oil 

Course kosher salt 

Dried or fresh rosemary

Sometimes I have guests so I make a slightly larger loaf but in the same pan. Here's the measurements If you need a little extra but don't want to make 2 loaves. The instructions are the same, just watch the timing, it may need a few more minutes.

LARGER LOAF MEASUREMENTS

2 1/2 cups warm water (20 oz at 110 degrees)

1 tablespoon + 3/4 teaspoon sugar

2 1/2 tsp yeast 

2 1/2 tsp salt 

5 cups flour (600 grams)

I highly recommend weighing your flour

Olive oil 

Course kosher salt 

Dried or fresh rosemary

DIRECTIONS:

1. Place water and sugar in a large bowl. Stir until sugar dissolves. Sprinkle 2 tsp yeast over top.
2. After it becomes foamy (about 5-10 minutes) stir in 2 cups of flour with a wire whisk until smooth. Add 2 teaspoons salt. Mix until combined.
3. Stir in remaining 2 cups of flour with a wooden spoon or dough whisk. Stir for about two minutes or until it makes a loose ball. As you stir, scrape the edges of the bowl so no dry spots remain. The dough will be very sticky and wet.
4. Cover the bowl with plastic wrap and let rise for 50-60 minutes.
5. When the dough has about 15 minutes left to rise, preheat your oven to 500.
6. After the dough is done rising, generously drizzle olive oil over a stoneware baking dish (I use the large stoneware bar pan from Pampered Chef) and brush evenly with a pastry brush to coat.
7. Scrape the dough from the bowl onto the baking dish with a rubber scraper.
8. Generously drizzle olive oil over the dough. Oil your hands, then spread the dough evenly on the dish. Making claws of your hands, tear holes in the dough all over.
9. Sprinkle 1 teaspoon course salt evenly over the dough. Sprinkle dried rosemary over the top of the dough if desired.
10. When ready to bake, adjust the oven temperature to 485 and immediately put the prepared dough in the pan on the center rack for 15 minutes. (You really want the oven to preheat to 500 degrees before lowering it to 485 so the oven doesn't lose too much heat when you put the dough in.)
11. Let the bread sit in the stoneware for 5-10 minutes to cool before removing from the pan. You want the bread to soak up all of the remaining olive oil as it cools. 
12. Remove bread from the pan and place on a cutting board. Slice with an electric knife and serve warm. 
13. The bread will keep in a sealed plastic bag for 1-2 days.

No-Knead Bread

Adapted from Jim Lahey, Sullivan Street Bakery
Time: About 1½ hours plus 14 to 20 hours’ rising

INGREDIENTS:
3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
1 and 5/8 cups water
Cornmeal or wheat bran as needed.

DIRECTIONS:

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water (just a little over 1 and ½ cups water), and stir until blended; dough will be shaggy and sticky. Cover bowl with press-n-seal. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.
2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let rest about 15 minutes.
3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton towel (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal. Cover with another cotton towel and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.
4. At least a half-hour before dough is ready, heat oven to 450 degrees (or 500 degrees). Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex or ceramic) in oven as it heats. When dough is ready, carefully remove pot from oven. Slide your hand under towel and turn dough over into pot, seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned. Cool on a rack.
   

Yield: One 1½-pound loaf.

French Muffins by Angela Daley

Bake: 25 minutes
Oven: 350ºF
Cool: 10 minutes
Makes: 12 servings

Muffin Mix:
1 ½ cup whole wheat flour (can use all white)
1 cup white flour
2 ½ teaspoon Baking Powder
½ teaspoon Salt
1/3 cup Sugar
½ cup Butter, melted (for allergies, use dairy-free margarine)
1 cup milk (I've used goat milk as a substitute for my allergic kid :-)
2 Eggs (I've used Ener-G Egg Replacer as a substitute)

Topping:
½ cup butter, melted in a bowl (again, you may use dairy-free margarine)
2 tablespoons sugar
1 teaspoon cinnamon

DIRECTIONS:

1. Spray muffin pan with Pam.
2. Mix dry ingredients together, except 2 T sugar & 1 t Cinnamon.
   
3. Mix wet ingredients together.
   
4. Combine the dry and wet ingredients and fold together just until moistened.
5. Using a large ice cream scoop divide batter into pan
6. Bake convbake 350ºF X 25 minutes
7. Put 1/2 cup melted butter into a serving dish
8. Mix 2 T sugar and 1 teaspoon cinnamon in another serving dish.
9. Dip in melted butter, then sugar/cinnamon and enjoy!