I think I must be losing my mind. I wrote this days ago, and I thought I had posted it. Now I discover it in my draft box!! Well, here it is, and I hope no one has suffered from the delay in getting these recipes out.
Here are a few really good recipes. Miriam asked for my multi-grain bread recipe, so this is specifically geared toward her request.
Multi-Grain Bread
(yield: 5 loaves)
2 Tbsp. plus 2 tsp. yeast
5 cups liquid (water and/or fruit juices)
about 1 cup powdered milk
½ cup sugar (or adjusted to account for sweetened liquids)
2 Tbsp. salt
½ cup oil
2 eggs
2-3 Tbsp. molasses
3 ½ cups wheat flour
¾ cup rye flour
¾ cup oat flour
¾ cup barley flour
1/4 to 1/3 cup toasted wheat germ
¼ cup wheat gluten
6 ¼ cups Robin Hood flour (or what you use for bread flour)
I think you know the business of the mixing, kneading, and all (refer to my King Arthur Bread info. if needed). Here are the basics that I do:
Place yeast, warm liquids, milk powder, and sugar in a bowl; stir. Let stand until foamy.
Add all but the Robin Hood flour, mix well.
Add oil, eggs, and salt; mix well.
Add Robin Hood flour; mix; knead; and continue kneading for 10 minutes.
There, that’s the condensed version.
Over on her blog, Miriam is making hot cocoa mix. I told her I would share my tried-and-true recipe. So, this one is for Miriam also.
Hot Cocoa Mix
1 cup powdered sugar
½ cup unsweetened cocoa powder
½ cup non-dairy cream powder
¼ tsp. salt
2 ¾ cups instant non-fat milk powder
1 cup miniature marshmallows, if desired
Makes approximately 4 cups hot cocoa mix.
Use 3-4 Tbsp. for one cup hot water.
And, since I discovered this great recipe (adapted by myself from the Kraft booklet), and Rachel (who doesn’t have a blog–she has a job and is in college) wanted it, I am posting this one too. It is a great way to use up all those tomatoes that are still hanging on the vines.
Fresh Tomato Spaghetti Sauce
1 cup Italian dressing (can use fat-free)
1 onion, chopped
2 green bell peppers, chopped
1 ½ Tbsp. minced garlic (I buy mine already minced, so it wasn’t fresh)
1 heaping tsp. dried basil
4 med/lg. tomatoes cup in chunks (approximately 5-6 cups chunked tomatoes)
Simmer all on stove top about 20 minutes, then serve. It is much, much better after it sits in the refrigerator for 24 hours, and then reheat it, so you can make it ahead.
Alrighty, happy cooking to you folks!










































