Honey oat whole wheat bread -- dairy-free and egg-free with oil-free option

5 1/3 cups of very warm water

1/4 cup yeast

1/4 cup ground flax seed

2 Tbsp. chia seeds

1 1/3 cups rolled oats (quick is fine too) - you can add another 1 cup to 1 1/3 cup oats if you subtract that amount from the total whole wheat flour

1/4 to 3/4 cup oil (we like coconut oil) OR 1/4 to 3/4 cup of applesauce

1 1/3 cups granulated sugar OR 1 cup honey (we use raw honey)

4 tsp. salt 

3/4 cup gluten (spoon loosely into measuring cup and level off with straight edge of knife)

12 cups whole wheat flour 

1.  In a heavy-duty mixer, add warm water, yeast, ground flax seed, chia seeds, and rolled oats.   

2.  Add oil (or applesauce), sugar (or honey) and salt and mix on low just a swish or two around.  Let this mixture sit for 5-8 minutes so the yeast can activate. (honestly I usually forget to wait and haven't had a problem- but if your kitchen is cold, you may want to give it this time)

3.  Add 3/4 cup gluten and while the mixer is going on low-medium, add 6 of the cups of whole wheat flour.  Don't scoop it.  Use another scoop to lightly fill the measuring cup.  Level it off with back of knife.

4.  Let knead for 8 minutes on medium.

5.  Add the remaining 6 cups of flour one cup at a time.  You may need to increase the speed to be able to handle it all.  Knead for another 8 minutes.  

6.  Remove dough.  Divide in 4 equal portions.  Shape into loaves and place in 4 greased loaf pans.

7.  Cover and let rise 1 hour minus oven preheating time.  I rise 30-50 minutes, turn on oven, and 10 minutes later it's perfect to go in.  

8.  Bake 30-35 minutes at 350°F.

9.  Thump the bottom of the baked loaf to see if it's done.  It should have a hollow sound.  Butter the tops of loaves if desired.  

10.  Let cool 1-2 hours before slicing.  Hahahaha!  Yeah right.  

But seriously, if you do wait the cooling time, the rest of the loaf that is cut and you don't eat immediately, won't dry out.  

Annnnd if you're like us, a whole loaf will be gone in no time.  

These loaves freeze well.  Make sure they're fully cooled before freezing.  :) 

 

tbsp = tablespoon    tsp = teaspoon 

high-altitude usually rises faster so keep an eye on it

high-altitude bake at 375°F

 

Honey oat whole wheat -- single loaf recipe

1 1/3 cups of very warm water (110° Fahrenheit)

1 tbsp yeast

1 tbsp ground flax seed

1 1/2 tsp chia seeds

1/3 cup rolled oats (quick is fine too) - you can add another 1/3 cup oats if you subtract 1/3 cup from the total whole wheat flour

1 to 3 tbsp oil (we like coconut oil) OR 1 to 3 tbsp of applesauce

1/3 cup granulated sugar OR 1/4 cup honey (we use raw honey)

1 tsp salt 

3 tbsp gluten

3 cups whole wheat flour 

1.  In a mixing bowl, add very warm water (110°F), yeast, ground flax seed, chia seeds, and rolled oats.

2.  Add oil (or applesauce), sugar (or honey) and salt and give just a swish or two around with a wooden spoon.  Let this mixture sit for 5-8 minutes so the yeast can activate.  (honestly I usually forget to wait and haven't had a problem- but if your kitchen is cold, you may want to give it this time)

3.  Add 3 tbsp gluten and while the mixer is going on low-medium, add 1 1/2 cups of whole wheat flour.  Don't scoop it.  Use another scoop to lightly fill the measuring cup.  Level it off with straight edge of knife.

4.  Beat with mixer (or wooden spoon) for 7-8 minutes.

5.  With a wooden spoon, beat in the remaining 1 1/2 cups of flour one-half cup at a time.  

6. Turn out dough onto floured surface and knead for 8 minutes by hand.

7.  Shape into loaf and place in a well-greased loaf pan.

8.  Cover and let rise 1 hour minus oven preheating time.  I rise 30-50 minutes, turn on the oven, and 10 minutes later it's perfect to go in.

9.  Bake 30-35 minutes at 350°F. 

10.  Thump the bottom of the baked loaf to see if it's done.  It should have a hollow sound.  Butter the top of loaf if desired.  

11.  Let cool 1-2 hours before slicing.  

UPDATE:  If you have a bread machine, I highly recommend using it to knead your bread and do its first rise.

Just dump all the ingredients in and press dough setting.

When it is done, form into loaf-shape and put in greased pan.  Let rise 30 minutes covered.  Bake 30-35 minutes at 350°F.

Cool on cooling rack out of pan.

 

tbsp = tablespoon    tsp = teaspoon 

high-altitude usually rises faster so keep an eye on it

high-altitude bake at 375°F

 

Mom's Granola and Nikki's variation of Mom's Granola (and it's gluten free)

Mom's Granola
This is how my mom's original recipe reads in her published recipe book.  I've loved this recipe since I was a child.

Makes about 7 1/4 cups cereal.
Preparation time:  7 minutes
Baking time:  40 minutes

4 cups rolled oats
3/4 cup wheat germ
1 cup blanched slivered almonds
1/2 cup flaked coconut
1 teaspoon cinnamon
1/2 cup (1 cube) butter or margarine
1/4 teaspoon salt
1/2 cup brown sugar (dissolved in melted butter)
1/2 teaspoon vanilla

1. Preheat oven to 325 degrees Fahrenheit (high-altitude 350 degrees).
2.  Mix, oats, wheat germ, almonds, coconut, and cinnamon together in a large bowl.
3.  In a small saucepan, or in a glass bowl in the microwave, metl butter with salt and brown sugar, until sugar dissolves.  Add vanilla to dissoled sugar mixture; pour over mixture and stir until well coated.
4.  Lightly grease 9-by-13-inch and spread mixture in pan.
5.  Bake for approximately 40 minutes, stirring occasionally to prevent burning, until mixture begins to turn golden.
6.  Cool completely; store in an air-tight container.
7.  Serve cold with milk.

VARIATIONS:  (1) Substitute vegetable oil for butter; and honey for sugar.  (2) Omit any ingredient you dislike (with the exception of the oats!).

TIP:  If you like raisins, currants, or chopped dates, stir 1/2 cup to 1 cup of one or more after baking so they won't dry out.

These are the ingredients and amounts we use for really yummy gluten-free granola-- and we usually quadruple it.

Nikki's variation of Mom's Granola

4 1/2 cups GF rolled oats
2/3 - 3/4 cup ground flax (instead of wheat germ)
1 cup chopped raw almonds and sometimes chopped walnuts, pecans, sunflower seeds, or cashews
1/2 cup flaked coconut
2 teaspoons cinnamon
1/2 teaspoon ginger
1/2 teaspoon cloves
1/2 cup (1 cube) real butter
1/4 teaspoon salt
1/2 cup dark brown sugar or raw honey
1/2 teaspoon vanilla
1/2 cup of raisins (added after baking)

1. Preheat oven to 325 degrees Fahrenheit (high-altitude 350 degrees).
2.  Mix, oats, wheat germ, almonds, coconut, and cinnamon together in a large bowl.
3.  In a small saucepan, or in a glass bowl in the microwave, metl butter with salt and brown sugar, until sugar dissolves.  Add vanilla to dissoled sugar mixture; pour over mixture and stir until well coated.
4.  Lightly grease 9-by-13-inch and spread mixture in pan.
5.  Bake for approximately 40 minutes, stirring occasionally to prevent burning, until mixture begins to turn golden.
6.  Cool completely; add raisins and store in an air-tight container.
7.  Serve cold with milk.

Homemade Biscuit Mix, Cheese Sausage Balls, Cheese Biscuits

I LOVE looking for homemade cheaper versions of things we need.  Every time I mix up a batch of homemade baby wipes, I think, 75 cents for 70 wipes sure beats the going rate at any store.

One area I constantly look to save money in, is feeding my family of 10.  This Biscuit Mix recipe is pretty fast to mix up and then you just keep it in your pantry until you need it.  Instead of spending 10 minutes to wrangle the crew into seatbelts and head to the store, spend 10 minutes to put this together. 

In addition to the recipes listed below, this recipe can be used in place of any recipe that calls for Bisquick (like Impossible Pumpkin Pie).

Biscuit Mix
(Mom's Recipe Book Copyright 1996)

Makes about 11 cups biscuit mix.
Preparation time:  10 minutes

8 cups all-purpose flour
4 tablespoons plus 1 teaspoon baking powder
2 teaspoons baking soda
3 tablespoons sugar
2 teaspoons salt
2 teaspoons cream of tartar
3/4 cup dry milk powder
2 cups shortening

1.  Combine all ingredients, except shortening, until well blended. 
2.  Cut in shortening until size of small peas.
3.  Store mix at room temperature.

VARIATION:  WHOLE WHEAT BISCUIT MIX:  Substitute whole wheat flour for all-purpose flour and Use 1/2 cup baking powder instead of the above listed 4 tablespoons plus 1 teaspoon.

We have made it with whole wheat flour.  As far as making biscuits from the recipe, I don't recommend it with the whole wheat.  They're too crumbly.  But other recipes like cheese sausage balls, whole wheat works great and you don't even notice! 

The next two recipes are great starter recipes for kids learning to cook.  My 4-year old twins and 3-year old helped make Cheese Sausage Balls last time we had it.  Please use caution and practice safe oven use with children.

Cheese Sausage Balls
(Mom's Recipe Book Copyright 1996)

Yields about 6 dozen 1-inch balls.
Preparation time:  7 minutes
Baking time:  15 to 20 minutes

2 cups Biscuit Mix (see above)
1/2 pound pork sausage
1 cup grated cheddar cheese

1.  Preheat oven to 350 degrees F (high-altitude 375).
2.  Knead all ingredients together 10 times.
3.  Form 3/4-inch balls; place on ungreased cookie sheet.
4.  Bake for 15 to 20 minutes or until golden brown.

Did I mention these are FREEZER FRIENDLY?  They can be frozen and reheat just like fresh! 

Cheese Biscuits  (I remember making this when I was probably 9.)
(Mom's Recipe Book Copyright 1996)

Yields 16 biscuits.
Preparation time:  8 minutes
Baking time:  12 to 14 minutes

2 1/2 cups Biscuit Mix (see above)
3/4 cup grated cheese
1/2 to 3/4 cup water or milk

1.  Preheat oven to 450 degrees (high-altitude 475).
2.  Stir cheese into Biscuit Mix.
3.  Stir liquid into dry.
4.  Knead dough 10 times only.
5.  Form dough into a ball and roll out to 1/2-inch thickness.  Cut with 2-inch biscuit cutter.
6.  Bake for 12 to 14 minutes on a lightly greased cookie sheet until golden. 

Stay tuned later this week for Cream Cheese Brownies!

Make your own Whole Wheat Bread with your KitchenAid

Whole Wheat Bread large loaf (like Pampered Chef stoneware loaf pan size)

1 package or 1 tbsp. active-dry or instant yeast
1-4 tbsp. nonfat dry milk (more= finer texture)
1/3 cup white or brown sugar OR 3 tbsp. honey
1 to 1 1/2 tsp. salt
3 tbsp. gluten
3 1/3 cups whole wheat flour (hard white wheat is great!)
2 tsp. dough enhancer (consider this optional-- don't worry if you don't have any)
1-3 tbsp. vegetable oil (ie. safflower, canola, olive)
1 1/3 cups very warm water (approx. 110 degrees)

1.  Mix yeast, nonfat dry milk, sugar, salt, gluten, and about a third of the flour together.  Add vegetable oil and water; blend with electric mixer on low speed for about 5 minutes.  Slowly mix in more flour with wooden spoon until too stiff to stir.

2.  Knead dough 8 to 10 minutes until smooth and elastic.  Place in lightly greased bowl; turn to coat top; cover with plastic wrap.  Let rise until double in bulk, about 45 minutes.  (High-altitude will rise faster-- do NOT let overrise!)

3.  Form into loaf for 9x5-inch pan.  Grease pan.  Push dough into pan; pull out and turn over (greasing top).  Press back into pan.  Cover with clean towel or greased plastic wrap.  Let rise until double in bulk, about 45 minutes.  (High-altitude will rise faster-- do NOT let overrise!)

4. Bake at 350 degrees for about 30 to 35 minutes, or until loaf is hollow sounding when tapped on bottom, or bottom of a metal pan sizzles when touched lightly with a damp finger.

Running out of time . . .

So friends I'm 26 weeks today.  It's getting close to the third-trimester line.  And have I filled the freezer?  Not really. 

I have the usual staples that can be found in there:  turkey, a few bread kits, popsicles, frozen veggies, prepared beans, rice, and loads of pepperoni that was on sale for 50 cents a pack.

bread kit

But the plan starting this week, as we also start school, is to add more bread kits, dinner rolls and dinner roll kits, Grandma Kahn's Perfect Pie crusts, pumpkin walnut muffins, peanut butter & jam sandwiches, banana nut bread, breakfast burritos, stuffed potato skins, chocolate chip cookies, Frozen Apple Coffee Cake and at least 30 dinner entrees including:

Bun's first cream cheese chicken

Cream Cheese Chicken
Cheesy Broccoli n' Bacon Soup
Lasagna

Chicken Tortilla Casserole

Chicken Soup

Taco Soup

Bacon Cheeseburger Rice

Sausage Casserole

Oven Stew

Chicken Cordon Bleu Casserole

Grandma's Corn Chowder

Cowboy Sandwiches

Kid-friendly Chicken Bites

Super Easy Chicken Fajitas

Who got the camera and took Akhmad's picture??

So you might not see me for a while.  Or maybe you will if I get overwhelmed and need to procrastinate some more. 

Soft Chocolate Chip Cookies (to soften bullies hearts)

As promised in this post, here is an AWESOME chocolate chip cookie recipe.  I forgot to mention that it makes soft cookies-- not crunchy ones. 

Yields 2 1/2 dozen (unless your Danny snitches cookie dough)

Ingredients
2 sticks (1 cup) unsalted butter
3 C. BREAD flour
1 tsp. salt
1 tsp. baking soda
1/4 C. sugar
1 1/4 C. brown sugar
1 egg + 1 egg yolk
2 Tbsp. milk
1 Tbsp. vanilla extract
2 C. semi-sweet chocolate chips

Instructions

1. Melt butter in a saucepan. 
2. Cream melted butter and sugars in a large bowl or mixer. 
3. Add the eggs, milk, and vanilla and continue mixing.
4. In a separate bowl, mix bread flour, baking soda and salt.
5. Slowly add the dry ingredients to the wet.
6. Fold in the chocolate chips.

 *Cover the dough and chill in the fridge for a few hours (or even overnight).*

1. Preheat oven to 375° Fahrenheit and line a cookie sheet with parchment paper. 
2. Using a small scoop form 6 cookies on the pan. 
3. Bake for about 14 minutes (check after the 10 minute point).  The cookies should be pretty big.

Nikki's notes:  I like to bake for about 8-10 minutes (depending on size) and leave the cookies on the cookie sheet for a few minutes before transfering to the cooling rack.

They freeze well.  You just can't let anyone know you froze them.  Or they'll eat them frozen.  I know these things.  Trust me.

You can also freeze the dough before baking.  A super-easy way to get uniform size cookies from frozen dough is to roll it up in wax paper and freeze.  Then when it's baking time just slice them. 

I like to use my Pampered Chef stainless steel scoops and flash freeze scoopfuls on the cookie sheet.  When they're completely frozen, dump in a prelabeled freezer-safe bag. 

You'll wonder if you ever truly lived before this banana nut bread was in your life.

Banana Nut Bread

Yields one 8-by-4-inch loaf or 4 mini-loaves (The Pampered Chef mini-loaf size)

Baking time:  40 to 50 minutes for full loaf or about 25 to 35 minutes for mini-loaves

I am quoting this recipe right out of my mom's recipe book.

This is the moistest banana-nut bread you will ever eat.  If you are using bananas that would soon be thrown out you are saving the cost of the bananas.  However, do not use bananas that are BROWN on the inside.  Cut off any brown spots.  If you have a limited amount of ripe bananas, use 4 bananas and add another 2 tablespoons sugar; or use 3 bananas and a total of 1 cup sugar.

1/2 cup vegetable oil

3/4 cup sugar

2 eggs, well beaten

5 large ripe bananas, mashed

1 3/4 cups whole wheat flour OR 2 cups all-purpose flour (add 1/4 cup flour for high-altitude)

1 teaspoon baking soda

1/4 teaspoon salt

1/2 cup chopped nuts

1.  Preheat oven to 350­° Fahrenheit (high-altitude 375°).

2.  Cream vegetable oil and sugar.  Beat eggs and bananas into oil and sugar until well blended.

3.  Sift flour, baking soda, and salt; add to banana mixture, stirring until almost blended (DO NOT OVER BLEND).

4.  Stir in nuts. 

5.  Bake in foil-lined or well-greased loaf pan for approximately 40 to 50 minutes, or until the knife inserted in the center comes out clean.

My notes: 

• I don't mash the bananas ahead of time.  I just let the hand-mixer do that when I add them. 
• I have used 3 bananas, 4 bananas, and 5 bananas-- adjusting the sugar accordingly. They all turned out great.
• We use walnuts and usually add 2/3 to 3/4 cup.  My kids love nuts.  And they're good for you!
• I think the mini-loaf pans work better to cook more evenly than the large loaf pan. 
• I've had bad luck with the large loaf pan getting the outside of the loaf over-done with the inside under-done. 
• The mini-loaves freeze and thaw faster too.  :)

A mini-loaf of whole wheat banana nut bread (or leave out nuts if allergic) is great in a care basket for a new mother.  It doesn't have to be refrigerated and other than slicing, doesn't need any prep in the middle of the night when she's up with her newborn.  A dear friend brought me some after Pookie was born and I thought it was the most thoughtful gift EVER!

Try it with all whole wheat flour.  You'll be surprised.  Let me know how you like it and if you have any questions.  :)

This post is linked to Frugal Friday at Life as Mom.