Whole Wheat Bread

This is my favorite whole wheat bread recipe that I make every week. I like to use whole white wheat that I grind myself but you can find it in the stores too. I usually half the recipe because I need a bigger mixer!

Whole Wheat Bread

(Makes 4 large loaves)

5 cups of warm-hot water

2/3 cup oil

2/3 cup honey

3 T. yeast

3 T. vinegar

Gently mix this and let sit till yeast bubbles

Add 3-4 cups of flour (I usually make my first three white instead of using gluten)

1/4 cup gluten (optional)

Add 2 T. salt

Add remaining wheat flour (about 10 cups)

Knead or mix for less than 10 minutes

Let raise above warm oven for 30-35 minutes

Form into loaves in oiled bread pans

Let raise above warm oven for 30-35 minutes

Bake in 350 degree oven for 30 minutes

Remove from loaf pans and put on cooling rack.  I butter tops of loaves.

Pumpkin Pancakes

INGREDIENTS:

1 1/2 cups milk 1 cup pumpkin puree 1 egg 2 tablespoons vegetable oil 2 tablespoons vinegar 2 cups all-purpose flour 3 tablespoons brown sugar

2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon salt

DIRECTIONS:

1.	In a bowl, mix together the milk, pumpkin, egg, oil and vinegar. Combine the flour, brown sugar, baking powder, baking soda, allspice, cinnamon, ginger and salt in a separate bowl. Stir into the pumpkin mixture just enough to combine.
2.	Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/4 cup for each pancake. Brown on both sides and serve hot.

Banana Pancakes

1 cup oatmeal
1 cup whole wheat flour
3/4 cups all-purpose flour
1/4 cup brown sugar
2 T dry milk powder
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 egg
2 cups milk
2 T oil
1 tsp vanilla
4 bananas, mashed

Directions

1. Place the rolled oats into the jar of a blender and blend until the texture resembles coarse flour. Whisk together the blended oats, whole wheat flour, all-purpose flour, brown sugar, dry milk powder, baking powder, baking soda, and salt in a bowl; set aside.
2. Whisk together the egg, milk, vegetable oil, and vanilla. Stir in the mashed banana. Pour the egg mixture into the flour mixture and stir just until moistened. Let the batter stand for 5 minutes.
3. Heat a lightly oiled griddle over medium-high heat. Drop batter by large spoonfuls onto the griddle, and cook until bubbles form and the edges are dry, about 2 minutes. Flip, and cook until browned on the other side. Repeat with remaining batter.

Yumm Bowls

Yumm Sauce:

1/2 cup canola oil
1/2 cup almonds or almond butter
1/3 cup grated parmesan
1 cup chickpeas (garbanzo beans)
1/2 cup lemon juice
1/2 cup water
1-2 cloves garlic
1/2 tsp salt
1 1/2 tsp curry powder
1 tsp dried oregano
1 tsp dried cilantro

In a blender or food processor, blend almonds, oil, and beans until smooth. Add remaining ingredients and puree until smooth and creamy.

Yumm Bowls:

Rice
Sliced grilled steak or grilled chicken
black beans
shredded cheese
diced tomatoes
sliced olives
avocado

Assemble Yumm Bowls and top with sauce.

Raspberry Almond Torte (Market Street Grill)

INGREDIENTS

SPONGE LAYER STEP 1

• 5 egg whites
• 2 tablespoons sugar
• 1/2 teaspoon cream of tartar
• pinch of salt

SPONGE LAYER STEP 2

• 5 egg yolks
• 2 tablespoons sugar
• pinch of salt
• 2 teaspoons cornstarch
• 1/4 cup melted cooled butter
• 1/2 cup finely chopped, lightly toasted almonds

PASTRY CREAM

• 3 cups milk
• 1 cup sugar
• 1/4 teaspoon salt
• 2 teaspoons unflavored gelatin
• 6 egg yolks
• 2 tablespoons flour
• 3 tablespoons cornstarch
• 1/2 cup milk (additional)
• 4 tablespoons butter
• 2 teaspoons vanilla
• 1/2 teaspoon almond extract
• 4 egg whites
• 1/4 cup sugar (additional)
• 1 pint container of fresh raspberries

DIRECTIONS

SPONGE LAYER STEP 1

Beat egg whites with cream of tartar and salt until thick. Continue beating while slowly adding sugar and beat until stiff and shiny but not dry. Set aside.

SPONGE LAYER STEP 2

Beat yolks, sugar and salt together until thick and creamy (at least 10 minutes). Add cornstarch and mix until well combined. Fold in melted butter and chopped almonds. Fold this mixture into egg white mixture. Divide batter between two 9" cake pans that have been lined with parchment and sprayed with non-stick cooking spray. Bake at 350 degrees for approximately 20 minutes or until lightly browned. Cool in the pan.

PASTRY CREAM

Place 3 cups milk in a saucepan and sprinkle unflavored gelatin over top. Let set for 5 minutes for gelatin to soften. Add sugar and salt, place over medium high heat and stirring constantly, bring to a simmer. In a separate bowl, combine egg yolks, flour, cornstarch and 1/2 cup milk. Whisk until well combined. Whisk some of the hot milk mixture into the yolk mixture, and then return all to the saucepan. Whisking constantly, bring to a simmer and remove from heat. Add butter and extracts. Beat egg whites and 1/4 cup sugar until will hold soft peaks. Fold hot mixture into egg whites until well combined and let cool.

TO ASSEMBLE:

Place one of the sponge layers on a serving plate. Spread a 1/2 inch thick layer of pastry cream over top, to within 1/2 inch of edge of layer. Place a ring of raspberries around edge of pastry cream and sprinkle remaining raspberries equally in the center. Add another layer of pastry cream over raspberries, spreading evenly. Place second layer, top-side up, over pastry cream and press gently. Sift powdered sugar over top, serve and enjoy!

Reese's Peanut Butter Chocolate Cake

I only had two layers of cake and one frosting/candy layer in the middle to tone down the sweetness a bit but it's a fun cake. The website has a lot of good looking options- caramel pecan, orange chocolate, and mint chocolate cakes were close seconds.

Chocolate Cake

• 1 cup boiling water
• 2 cups sugar
• 1 3/4 cups all-purpose flour
• 3/4 cup cocoa powder
• 2 teaspoons baking soda
• 1 teaspoon baking powder
• 1 teaspoon salt
• 2 eggs
• 1 cup buttermilk
• 1/2 cup oil
• 1 teaspoon vanilla extract

Peanut Butter Frosting

• 1 cup salted butter (softened)
• 2 cups creamy peanut butter
• 4 cups confectioners' sugar
• approx. 1/3 cup milk

Chocolate Peanut Butter Ganache

adapted from Smitten Kitchen

• 1 cup semi-sweet chocolate chips
• 4 tablespoons peanut butter
• 1 cup heavy cream
• 4 tablespoons light corn syrup
• 1 teaspoon vanilla extract

Instructions

Chocolate Cake

Heat oven to 350 degrees. Line the bottoms of three 8 inch round cake pans with wax paper; grease the sides of the pans. Bring a small pan of water to a boil and keep it simmering while you mix the other ingredients.

In a large mixing bowl, whisk together the sugar, flour, cocoa, baking soda, baking powder and salt. Add the eggs, buttermilk, oil and vanilla. Beat with mixer until combined.

Add 1 cup of the boiling water and carefully stir until it is mixed in. Beat for 1 1/2 minutes with mixer. Batter will be thin. Pour the batter into prepared pans and bake for 18-22 minutes (until toothpick inserted in center comes out clean).

Peanut Butter Frosting

In a medium bowl, beat the butter and peanut butter with an electric mixer until creamy. Gradually add the sugar. When it starts to get thick, add the milk a little at a time until frosting is spreadable. (The amount of milk you use depends on the thickness of your peanut butter.) Beat for 3 minutes or until fluffy.

Chocolate Peanut Butter Ganache

Place the chocolate chips and peanut butter in a metal bowl. Heat cream over medium heat. Watch it closely and immediately remove from heat when it starts to boil. Pour over chocolate chips and peanut butter. Let sit for 2 minutes. Slowly stir the mixture until all the chips have completely melted and it is thoroughly combined. Stir in the vanilla and corn syrup. Let the ganache cool if you prefer a thicker consistency.

Assembling your cake:

You need one 12 oz. bag of Reese's miniatures. Eat 2 peanut butter cups, save 12 to garnish the top of the cake, and chop up the rest. Level your cake layers and place one on a cake stand. Spread peanut butter frosting on the first cake layer, then sprinkle half of the chopped Reese's on top. Press them down into the frosting with your spatula. Repeat with the second cake layer. Place your third cake layer on top, then cover the whole cake with peanut butter frosting. Pour ganache on the top of the cake, and smooth it with a spatula. Garnish the cake top with your remaining 12 Reese's minis.

White Chicken Chili

1-2 lbs chicken, shredded

1 Tbsp vegetable oil

1/2 large onion

3 cloves minced garlic

2 cans great northern beans

2 cans green chilies

frozen white corn (I added a few handfuls until it looked right)

1 can cream of chicken soup and 1 can water

1 can evaporated milk

3 tsp lime juice

2 tsp cumin

2 tsp coriander

1/2 tsp black pepper

1/4 tsp cayenne pepper

1 cup chicken broth

Cook and shred chicken (I cooked mine in the Crock pot the morning of in chicken broth and water.) Heat oil in pot (I just did this in the large stock pot that I served the soup in to save on dishes) and saute onion until soft.  When onion is partially done add the garlic and saute it with the onion.  Once onion and garlic are done add everything else.  Serve with sour cream, shredded cheese, tortilla chips, cilantro, etc.