Cinnamon Rolls

1 cup of warm water (like a baby bottle warm)
Pour into the Breadmachine or in a large freaking bowl
Add
1 tbsp of sugar
Then sprinkle
2 tbsp of yeast over the top

Let this sit for about 5 minutes
When it starts to get all foamy and smelling slightly (this is called a bloom)
Add:
½ cup of oil (I use coconut)
2 eggs
½ cup sugar
1-1/2 cups warm milk (I use reconstituted powdered)
and 3 cups of flour (I use half whole wheat and half All purpose)

Turn on the bread machine or mixer and let work for about a minute (or use a spoon mixing 50 time clockwise and 50 times counter clock wise)

It should be stringy at this point. That means you have started to activate the gluten.
Add another 3 to 4 cups of flour and mix until the dough forms a good ball, coming away from the sides of the bowl. (It's okay to add a bit more)

Now if you are kneading by hand you want to turn it out on a lightly floured surface and let 'rest' for about 10 minutes. Then start kneading for 5-10 minutes. The more you knead, the better the crumb. If it is still in the bread machine, don't worry about it. Let it rise for at least an hour in a warm place (I leave mine in the bread machine) until it doubles. Then punch it down. Wait until it doubles again and then divide it in half (don't punch it down) Let it rest for about 10 minutes.

I put half of it in a bowl in my fridge for refridgerator rolls, but for cinnamon rolls:

Put half of the dough on a non stick jelly roll pan. Put saran wrap over the dough and then roll it flat. You can stick it in the dough in the fridge if you want at this point to make it easier to roll.

Preheat the oven to 400 degrees.

Now mix up the spread for the inside

1 cup sugar, packed
1 tablespoon ground cinnamon
1/2 cup softened Margarine

Spread it evenly over the rolled out dough. At this point I keep my fingers buttered to make it easier to roll up the dough. Starting from the wide side of the pan roll up the dough. Going slowly and smoothly, roll it all up until it is on the other side. Now you can cut it into 12-16 rolls either with a sharp knife or some kitchen string (tying each piece off) Put the individual rolls on a baking pan.

Put the baking pan in the oven for 12-15 minutes or until golden brown

While it is baking- mix up the icing:

2 cups of powdered sugar (in halves)
tsp of vanilla extract
1 cup of "I can't believe you bought this at ALDI" butter spread or softened butter stuff
4 tbsp of softened cream cheese.

Gather your ingredients, nuke the butter and cream cheese if you forgot to put them out to soften earlier. Medium sized bowl and a fork (which is what I used) or whisk thingymabob.

Put 1 cup of powdered sugar in the bowl.Add the butter and vanilla. Mix constantly. When it is all incorporated, add the cream cheese. When that is all mixed in add the last bit of sugar a bit at a time until you reach the consistency you want. I like it thick so I add the whole cup of powdered sugar.

At this point the rolls should be done. Take them out and put the icing on them immediately.

Try to let them cool and then gobble them up! 

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Wheat, Glorious Wheat!

No, really... It's awesome.

We grind just enough to bake our own bread or make our own cookies. Whole wheat flour doesn't have the shelf life of AP flour, but the wheat berries last for 30+ years if stored properly

The grinder that we have is a Back to Basics hand grinder. The kids even help and it doesn't take that much time. Eventually we are going to get a Wondermill, but not until we save up for it.

Wheat berries can also be used as a substitution for rice, as a cereal in the morning (cooked overnight in a crockpot), as well as a filler for meat based meals. It stretches your meat budget much like TVP.

Wheat berries are also higher in nutrients than regular 'enriched' flour. So much is stripped away from the wheat that they have to 'add' it back in.

A best way to get wheat is locally (try the bulk bins at the HFS, Grocer, or Local Amish/Mennonite Store. I have found that when buying in bulk the shipping is what gets you, but it is still cheaper than the flour equivalent. Honeyville Farms has one low price for shipping, and also has powdered eggs/dairy and other baking essentials you can buy along with. PleasantHill has the best price for me for superpails (long term storage) and you could use a gamma lid to keep the superpails air tight, yet still accessible.

I get soft white wheat for things like crusts, cakes, brownies or anything that doesn't need gluten. I use hard white wheat for my breads or general use. Hard Red Wheat has a bit of a bitter flavor, so I don't even bother buying it.

I store my wheat that isn't packed for long term in the freezer. It prevents any sort of bug infestation (imagine how many bugs are in your ground up wheat from the store, blech) and is more convienent for me (mobility challenged)

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Mock French Toast Bake

Mock French Toast base:
4-5 cups of cubed bread (day old works best)
4 eggs (can use powdered)
1 1/2 cups milk(I use non instant powdered and water)
3 tablespoons of white sugar
1/4 teaspoon salt
1 teaspoon vanilla extract
* Streuesel

Mix all the wet ingredients, using a mixer on medium until it is all a creamy butter color. Put bread in a well buttered 10 inch cake pan in a flat layer. Pour the mixture over the bread and let sit for about 10-15 minutes. Cover with the streusel. Put into a preheated 350 and bake for 50 minutes or until the top is golden brown. Serve with Maple Syrup or eat unaccompanied! :)


Streuesel mixture

1 cup of flour (oat, wheat or all purpose all work well for this)
1/4- 1/2 cup packed light-brown sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
6 tablespoons unsalted butter, or margarine room temperature

I mix mine up in the kitchenaid with the whipping attachment, but you could use your hands, a fork or a pastry cutter. You want it to be in fine crumbs. Try not to sneak it all before you use it. If you have leftovers (yeah, right) you can store it in the freezer in a container for up to 6 months.

Cookies of awesome

I used the Kitchenaid Mixer recipe and adapted it based on my childhood memories:

Ingredients:

1 cup of brown sugar

1 cup of granulated white and organic sugar all mixed together (because I am not putting them in

their own containers, sugar is sugar.... it works)

1 cup of shortening.

2 Tbsp of powdered eggs and 1/4 cup water (or 2 whole fresh eggs)

3 cups of flour (mix of your own whole wheat and All purpose. I used all purpose because I didn't feel like grinding up some flour for this)

1 1/2 teaspoons vanilla extract

1 teaspoon baking soda

1 teaspoon salt

12 oz of chocolate chips (I used 2 cups of Ghiardelli milk chocolate chips from the freezer)

Cream the sugars, shortening, eggs and vanilla for about 30 seconds, scrape down and cream for another minute. Slowly add the salt, baking soda and and flour. Mix for about 2 minutes, and then stir in the chocolate chips

Drop in rounded teaspoons on a greased baking sheet, and bake in a preheated 375 degree oven for 10-12 minutes.

Take them out and cool them on wire racks.

Makes about 56 or so I am told. I am using half the cookie dough for ice cream in a few.

Recipe for bread I am trying today

Cuban Bread

5-6 cups all purpose flour
2 tablespoons dry yeast
2 tablespoons sugar
1 tablespoon salt
2 cups hot water (120-130 degrees)
sesame seeds or poppy seeds (optional)

In the bowl of your food processor, combine dry ingredients. Drizzle in hot water until the dough pulls away from the sides of the bowl and forms a ball. Let the dough spin around 20 times in the food processor.

Place the dough in a greased bowl, cover with a damp towel and let rise for 15 minutes. Punch down. Divide into two equal portions. Shape into two round loaves and place on a baking sheet. Cut an X 1/2 inch deep on the top with a sharp knife. Brush with water and sprinkle with sesame seeds or poppy seeds.

Place the bread on the middle shelf of a cold oven. Place a cake pan of hot water on the lowest shelf. Heat the oven to 400 degrees. Bake 30-40 minutes, or until golden brown.

Voila!


Recipe courtesy of The Complete Tightwad Gazette