Monday, June 18, 2012

English Muffin Bread

This is seriously the most simple bread I've ever made.  It tastes just like English Muffins when it's toasted.  With the price of English Muffins, I thought I'd give it a try.  And seriously.  It was so simple and quick to make.  I used my Bosch Kitchen Machine but,  you wouldn't even need a bread mixer for this recipe.  We have had it with jam, butter, honey and cinnamon sugar.  So tasty!!  

5 1/2 cups warm water
3 packages yeast, instant
2 Tablespoons salt
3 Tablespoons sugar
11 cups flour (I use bread flour)
Mix all of the ingredients together.  (I did mix the water, sugar and yeast and let them rise for ten minutes before adding the salt and flour.)  Mix the flour and salt in just barely enough for it to all be wet.  It does not need to be over-mixed.  It's VERY sticky dough.  VERY STICKY.  Spoon the dough into 4 well-greased loaf pans.  Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 35 minutes or until golden brown.  Take it out of the oven and brush it with melted butter.  Put it back in the oven for ten minutes. Makes 4 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting.  Enjoy!!

Tuesday, June 12, 2012

The BEST Poppy Seed Bread EVER!

Good friend, Natalie, made this tasty bread and dropped off this loaf "just because".  It's the lightest poppy seed bread I've ever had!  Loved it!

1 package (18-1/4 ounces) white cake mix
1 package (3.4 ounces) instant lemon pudding mix
1 cup warm water
4 eggs
1/2 cup canola oil
4 teaspoons poppy seeds

In a large bowl, combine the cake mix, pudding mix, water, eggs and oil; beat on low speed for 30 seconds. Beat on medium for 2 minutes. Fold in poppy seeds. Pour into two greased 9-in. x 5-in. loaf pans. Bake at 350° for 35-40 minutes or until a toothpick inserted near the center comes out clean. Cool in pans for 10 minutes before removing to a wire rack. Yield: 2 loaves (16 slices each).  Enjoy!

Wednesday, June 6, 2012

Perfect Rice Pudding

I also found this recipe this weekend and made some rice pudding for the kids. They'd never tried "the real thing" before and they loved it.  I've always liked it but not loved it. This recipe, I loved!  It's a perfect way to use your leftover rice.  I found the recipe, where else, but it on Pinterest through The Hungry Housewife. Although, here's my version because I made a few adjustments to suit our tastes.
007 4 cups leftover rice
    6 cups milk
1 cup sugar
1/2 tsp salt
1 Tbsp vanilla
1 cup craisins
1/2 cup coconut
1 tsp. cinnamon
All add ingredients to the cooked rice in a large saucepan and bring to a boil, stirring frequently and at the end, constantly.  I stirred this for, literally 45 minutes.  It took that long to bring it to a boil because the milk and rice were ice cold.  I boiled it for about ten minutes stirring constantly. Once most of the milk is absorbed, remove from heat. Serve hot or cold!   We served it hot vanilla with ice cream.  (Corbridge Rule:  Breakfast is always better with ice cream.)  The kids were in heaven and then ate the leftovers for dessert later that night.

Sunday, June 3, 2012

Cilantro-Peanut Pesto Pasta

I also made this tasty pasta.  Friend, Hayley had pinned it as I was just walking out the door to Lee's Marketplace.  So, I thought I'd pick up the two things that I still needed.  I tried it and OH MY!  SO SO GOOD.  Here's my version...I did make a few adjustments to the recipe and here's how we loved it.
1 bunch cilantro, roughly chopped (about 1 cup)
1 clove garlic, smashed, peeled, and roughly chopped
1 tablespoon minced fresh ginger
2 tablespoons vegetable oil
1 tablespoon sesame oil
1/2 chopped red pepper
1 1/2 teaspoons brown sugar
zest and juice from one fresh lime (about 2 tsp zest and 2 Tbs juice)
1/4 cup roasted peanuts (plus more for serving, if desired)
3 tablespoons soy sauce
16 oz linguine, cooked according to box instructions
Cook pasta as directed on the box.  While it's cooking, in a food processor, combine everything except soy sauce. Chop until everything is quite fine.  Season with soy sauce and pulse to combine.  In a large bowl, toss pesto with hot pasta.  Roughly chop additional peanuts and sprinkle over pasta along with extra cilantro leaves and lime wedges if desired.  Serve immediately.  (If you’re prepping and not quite ready to eat yet, wait to toss with the pasta for the best flavor and the pesto dries quite quickly on the pasta.  We added a bit more soy sauce onto the pasta after serving.)  Serves 4 main dish or 6-8 small sides.  SO SO GOOD!