Hootie and Semisonic left out some valid points

Those of you who are reading this and know anything about me would probably agree with two things:

1) I ADORE bread and
2) I am NOT a patient person.

The combination of those two characteristics rules out most bread recipes for me.

As I was readying myself to make some bread last night, a quick glance at the recipe deterred me. I was looking at a 3 hour process! No bueno for me.....I like my bread to be QUICK! We are all busy people, correct? Time is money, time is of the essence, blah, blah, blah....

So....being the impatient bread-lover that I am, I just altered the recipe. And guess what?! It turned out awesomely! (Yes, I am fully aware that that is not a real word. Thank you, dictionary police....)

The original recipe was out of Country Living magazine (one of my all-time faves) and was a perfectly good recipe. But I needed it to be easier. So, I will share the edited version with you and hope that you enjoy the "quickness" of it as much as I did.

{Mini Country Loaves}

1 pkg. dry active yeast
2 T. sugar
3 cups all-purpose flour, plus more for kneading
2/3 cup warm (110 F) milk *I just heated milk in the microwave for 30 seconds*
1/2 cup old-fashioned oats, ground into a fine flour *I used my blender*
1 1/2 t. fine sea salt
2 T. olive oil
1/2 cup warm water

1) In a bowl, combine yeast, sugar, flour and milk. Add ground oats, sea salt and olive oil. Stir in water slowly until dough forms.

2) Remove dough and knead on lightly floured surface until supple, about 4 minutes. Place in well-oiled bowl, turning dough to coat with oil. Cover bowl with a towel; let dough rise until doubled in volume, about 1 hour.

3) Heat oven to 400. Punch down dough and knead for 1 minute. Divide into 4 equal portions; shape into loaves to fit into small loaf pans. Place in pans--cover with towel for 20 minutes.

4) Bake for 20 minutes. Remove from oven, brush tops with butter and sprinkle with additional oatmeal if desired. Bake for 5 more minutes. Cool completely (or gobble it down as soon as you can do it without scalding the roof of your mouth.....whichever.)

Note: I cut out the eggs in the recipe....not because I am on an egg-free campaign. I was out of eggs. Also, I cut down the prep time by an hour because I mixed everything together at once, rather than following the tediously time-consuming steps that the original called for. You may all thank me later..... (This was all said in a Dwight Schrute tone of voice.)

Yeast is our friend

Now that I have discovered that yeast is my friend and I need not be frightened of it, the whole world has opened up to me! I am exploring new horizons, that I have never ventured toward before, such as...

...BREADSTICKS.

That's right. I had never made them, for fear of THE YEAST. Oh the joys that I have missed over the years, all because of that fear.....

We were having Italian vegetable soup (my creation) and I needed some hearty bread to go along with it. But alas, the weather was bad on Monday night and my husband was already late for dinner as it was, so going to the store was out of the question. I had to face my fear and make my own bread. Aaaaahhhhh!
Fortunately, I own quite a collection of Quick Cooking cookbooks (now known as Simple and Delicious) and the recipes are made for kitchen dunces just like myself. These cookbooks have rescued me from many a tight spot. I also get the magazine and weekly emails....if you don't receive either of these, YOU SHOULD. ;-)

Anyway, here is the recipe.....they were so easy to make and so delish! I even made some of the dough into little rolls, which were good also.


Soft Italian Breadsticks
*Note: This recipe was originally to be made in a bread machine. I changed it a bit to work without one.*

1 cup water (70-80 degrees)
3 T. butter or margarine, softened
1 1/2 t. salt
3 cups bread flour
2 T. sugar
1 t. Italian seasoning
1 t. garlic powder
2 1/4 t. active dry yeast

Soften yeast in warm water for 5 minutes.
Meanwhile, combine butter, salt, flour, sugar, Italian seasoning and garlic powder. Mix together. Add yeast mixture--combine thoroughly. (May need to add a few tablespoons of water or flour)

Turn dough onto a lightly floured surface; divide in half. Cut each portion into 12 pieces; roll each into a 4 in-6 in rope. Place 2 inches apart on a greased baking sheet. Cover and let rise in a warm place until doubled, about 20 minutes.

Bake at 350 for 15-18 minutes or until golden brown. Immediately brush with butter (2T., melted). Serve warm.
Yield: 2 dozen

(Quick Cooking--Annual Recipes 2001)

Back by popular demand....

This morning, I posted a picture on Facebook of my favorite muffins. I got several requests for the recipe (which I had shared a year or two ago on my other blog), but I decided to re-post it on here today.

These muffins are perfect....hearty, easy to make, and kid-friendly. :-) Enjoy!

{Oatmeal-Cranberry Muffins}

2-1/2 cups all-purpose flour
1/2 cup packed brown sugar
3 t. baking powder
1/2 t. salt
1 cup quick-cooking oats
1 cup chopped dried fruit (I typically use craisins, but you can use apricots, raisins, etc.)
1/2 cup butter or margarine
3/4 cup boiling water
2 eggs, lightly beaten
1 cup milk
2 t. grated orange peel, optional

In a bowl, combine the first four ingredients. In another bowl, combine the oats, fruit, butter and boiling water; stir until butter is melted. Cool for 5 minutes.
Stir in eggs, milk and orange peel if desired. Stir into dry ingredients just until moistened. Fill greased or paper-lined muffin cups two-thirds full. Bake at 400 degrees for 20-22 minutes or until toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Yield: 1-1/2 dozen

"Squishy bananas, Mom!"

I just tried this recipe for breakfast. This blog is great to use as a resource, when you have ingredients to use up! We happened to have 3 overripe bananas....... :-)

Did I really eat that many?!

I have shared this recipe in the past, but it is so good--I thought I would "re-share".

My mother-in-law gave me the recipe, and I did not try it for a long time because I had a.....well.....a fear of using yeast. But I finally overcame it, tried out the recipe, the rolls turned out perfectly, and yeast and I have been friends ever since.

I have tried them with icing and with cream cheese frosting. Both are heavenly! Enjoy.....


~~Cinnamon Rolls~~

1 pkg. yeast
1/4 cup warm water
1/4 cup sugar
3 T. butter
1 t. salt
3/4 cup scalded milk (just below boiling)
1 egg
2 1/2-3 cups flour

1) Soften yeast in warm water. In mixing bowl, combine sugar, butter, salt, and milk. Cool to lukewarm. Stir in egg and yeast mixture. Gradually, add flour to form a stiff dough. Knead until smooth and elastic.
2) Put dough in greased bowl--turn so dough is greased. Cover, let rise 1-1 1/2 hrs. or until doubled in size.
3) Roll out in rectangle shape--put melted butter over dough. Sprinkle with cinnamon-sugar mixture. Roll up, cut and bake at 375 for 15-20 minutes.

To make icing:
1 cup powdered sugar
2 T. milk
Mix together and drizzle over rolls. Mmmmm......

Flapjacks gone granola....or something like that

I told you I would share a different pancake recipe with you......just forgot to do it THE NEXT DAY like I promised. Sorry.

This recipe is for my more health-conscious readers. We got it when we were honeymooning in Jackson Hole, WY, at a wonderful bed-n-breakfast there. They served some yummy breakfasts, and this was one of the top menu items. (Some of the other menu items were a little less appetizing....the salmon scrambled eggs, for example. blah....)

So if you are looking to add more heart-healthy ingredients to your menu, this recipe will help with that.....

Wildflower Inn's Oatmeal Pancakes

1/2 cup all purpose flour (I used whole wheat flour to make it even healthier!)
1 T. sugar
1 t. baking powder
1 t. baking soda
1/4 t. salt
2 cups old fashioned oatmeal
2 cups buttermilk
2 eggs, lightly beaten
1/4 cup butter or margarine, melted and cooled

1. Combine oats and buttermilk for about 15 minutes. Add eggs and butter. Stir well.
2. Add flour, sugar, baking powder, baking soda and salt. Stir gently.
3. Cook on medium hot grill. (I use a 1/4 cup measure to ladle onto the grill.)

Serve with maple syrup (or applesauce, for a healthier topping).