This week I attended a Relief Society Enrichment on Tuesday, where a sister from our ward taught us not only how to make quick bread, but how to use the bread dough in various ways. On Thursday, my friends and I got together for our monthly Recipe Exchange, with this month's theme being 'pies.' On Saturday, I attended a baby shower, and I made a soup and a salad to share. During the whole month of October as well as these weeks of November, we've had guests each Sunday. I felt bad serving Frozen Pizza to my children for Sunday Dinner, so I decided to invite guests, that way I would feel obligated to cook good food.
I would like to share with you two bread recipes that I learned this week, three pie recipes (one that I made for the Recipe Exchange and two that I wanted to make for Recipe Exchange but didn't have time) and one soup recipe that is very tasty and is always liked by my family and guests.
Easiest Whole Wheat Bread
2 loaves
3 1/2 c. whole Wheat flour
1/3 c. gluten flour
1 1/4 T. instant yeast
2 1/2 c. steaming hot water
1 T. salt
1/3 c. oil
1/3 c. honey or 1/2 c. sugar
1 1/4 T. bottled lemon juice
2 1/2 c. whole wheat flour
4 loaves
7 c. whole wheat flour
2/3 c gluten flour
2 1/2 T. instant yeast
5 c. steaming hot tap water
2 T. salt
2/3 c. oil
2/3 c honey or 1 c. sugar
2 1/2 T. bottled lemon juice
5c. whole wheat flour
Mix together first three ingredients in mixer with a dough hook. Add water all at once and mix for 1 minute; cover and let rest for 10 minutes. Add salt, oil, honey, or sugar and lemon juice and beat for 1 minute. Add last flour, 1 cup at a time, beating between each cup. Beat for about 6-10 minutes until dough pulls away from sides of the bowl. This makes a very soft dough.
Pre-heat oven for 1 minute to lukewarm and turn off. Turn dough onto oiled counter top; divide, shape into loaves, place into oiled bread pans. Let rise in warm oven for 10-15 minutes until dough reaches top of pan. Do not remove bread from oven; turn oven to 350 F and bake for 30 minutes. Remove from pans and cool on racks. -Leslie Probert-
On Enrichment night, Sister Bragg used the 4 loaf recipe. She put cinnamon, raisins, walnuts, and brown sugar in one loaf. She used jalapeno and three different kinds of cheeses in another. She put calamari olives, rosemary, and cheese on another. The dough for the last loaf she made into a pizza crust and put on it sun-dried tomatoes, pickled artichoke, olives, rosemary, mushrooms, and mozzarella. All of them were delicious. You can change the dough into something different every time you put various toppings or fun mixes of vegetables/fruits and spices. Go and try your own and have fun with it!
No knead Bread Recipe
1 loaf
3 c. bread flour
1/4 tsp instant yeast
3/4 T. kosher salt
1 1/2 cups warm water
covered pot (something that can go into a 450 F oven.)
Mix dough till all the ingredients are mixed well. Pre-heat oven to 200 F. Put your dough into your pot and place pot in the oven for about 20 -30 minutes. Your dough should have doubled in size. Shape it and
Bake your dough as a loaf, rolls, or pizza crust in 450 degrees F for about 30 minutes. Leave it for another 15 - 20 minutes or until the crust is beautifully golden in 210 degrees F.
That night, she rolled the dough out as a pizza crust and placed on it pears, candied walnuts, and Gorgonzola cheese. After baking it, she added fresh baby lettuce on top of the other ingredients. Very, very delicious.
ASPARAGUS SOUP
- 4-6 Servings
- Prep/Total Time: 30 min.
Ingredients
- 1 package (10 ounces) frozen asparagus cuts
- 1 large onion, chopped
- 1 cup water
- 1 teaspoon salt
- 1 teaspoon chicken bouillon granules
- 1/2 teaspoon dried basil
- 1/8 teaspoon white pepper
- 1-1/2 cups milk
- 1/2 cup heavy whipping cream
- Seasoned salad croutons
Directions
- In a saucepan, combine asparagus, onion, water, salt, bouillon, basil and pepper. Bring to a boil. Reduce heat; cover and simmer for 10-12 minutes or until vegetables are tender. Cool for 5 minutes; stir in milk.
- In a blender or food processor, process the soup in batches until smooth; return to the pan. Stir in cream; heat through. Garnish with croutons. Yield: 4-6 servings.
Easy Key Lime Pie I |
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Submitted By: DINNER2 Photo By: katharyndawn
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5 egg yolks, beaten 1 (14 ounce) can sweetened condensed milk | 1/2 cup key lime juice 1 (9 inch) prepared graham cracker crust |
| 1. | Preheat oven to 375 degrees F (190 degrees C). |
| 2. | Combine the egg yolks, sweetened condensed milk and lime juice. Mix well. Pour into unbaked graham cracker shell. |
| 3. | Bake in preheated oven for 15 minutes. Allow to cool. Top with whipped topping and garnish with lime slices if desired. (I used 4 egg yolks, 2 cans of sweetened condensed milk, and 3/4 c. of key lime juice. I thought it was just perfect.) |
CARAMEL PECAN PIE
Create this rich gooey caramel pecan pie for your family and friends. It is a perfect special occasion pie.
Prep: 20 min., Bake: 38 min., Cook: 7 min.
Yield: Makes 8 servings
Ingredients
- 1/2 (15-ounce) package refrigerated pie crusts
- 28 caramels
- 1/4 cup butter
- 1/4 cup water
- 3/4 cup sugar
- 2 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 cup coarsely chopped pecans, toasted
- Chocolate-Dipped Pecans (optional)
Preparation
Fit pie crust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of pie crust with a fork.
Bake pie crust at 400° for 6 to 8 minutes or until lightly browned; cool on wire rack.
Combine caramels, butter, and 1/4 cup water in large saucepan over medium heat. Cook, stirring constantly, 5 to 7 minutes or until caramels and butter are melted; remove from heat.
Stir together sugar and next 3 ingredients. Stir into caramel mixture until thoroughly combined. Stir in pecans. Pour into prepared crust.
Bake pie at 400° for 10 minutes. Reduce heat to 350°, and bake 20 more minutes, shielding edges of crust with aluminum foil to prevent excessive browning. Remove pie to a wire rack to cool. Top with Chocolate-Dipped Pecans, if desired.
SWEET POTATO PIE WITH MARSHMALLOW MERINGUE
Be sure to lightly pack the mashed sweet potatoes in your measuring cup for a fluffy filling.
Total: 2 hours, 30 minutes
Yield: Makes 8 to 10 servings
Ingredients
- CRUST
- 1/2 (14.1-oz.) package refrigerated pie crusts
- Parchment paper
- 1 egg yolk, lightly beaten
- 1 tablespoon whipping cream
- FILLING
- 1/4 cup butter, melted
- 1 cup sugar
- 1/4 teaspoon salt
- 3 large eggs
- 3 cups lightly packed, cooked, mashed sweet potatoes (about 2 1/2 lb. sweet potatoes)
- 1 cup half-and-half
- 1 tablespoon lemon zest
- 3 tablespoons lemon juice
- 1/4 teaspoon ground nutmeg
- MARSHMALLOW MERINGUE
- 3 egg whites
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/4 cup sugar
- 1 (7-oz.) jar marshmallow crème
Preparation
1. Prepare crust: Preheat oven to 425°. Roll pie crust into a 13-inch circle on a lightly floured surface. Fit into a 9-inch pie plate; fold edges under, and crimp. Prick bottom and sides with a fork. Line pie crust with parchment paper; fill with pie weights or dried beans. Bake 9 minutes. Remove weights and parchment paper.
2. Whisk together egg yolk and cream; brush bottom and sides of crust with yolk mixture. Bake 6 to 8 more minutes or until crust is golden. Transfer to a wire rack, and cool. Reduce oven temperature to 350°.
3. Prepare filling: Stir together melted butter, 1 cup sugar, and next 2 ingredients in a large bowl until mixture is well blended. Add sweet potatoes and next 4 ingredients; stir until mixture is well blended. Pour sweet potato mixture into prepared pie crust. (Pie will be very full.)
4. Bake at 350° for 50 to 55 minutes or until a knife inserted in center comes out clean, shielding with aluminum foil to prevent excessive browning. Transfer pie to wire rack, and cool completely (about 1 hour).
5. Prepare meringue: Beat egg whites and next 2 ingredients at high speed with a heavy-duty electric stand mixer until foamy. Gradually add sugar, 1 Tbsp. at a time, beating until stiff peaks form.
6. Beat one-fourth of marshmallow crème into egg white mixture; repeat 3 times with remaining marshmallow crème, beating until smooth (about 1 minute). Spread over pie.
7. Bake at 400° for 6 to 7 minutes or until meringue is lightly browned.
Note: Pie can be made up to a day ahead. Prepare recipe as directed through Step 4; cover and chill up to 24 hours. Proceed as directed in Steps 5 through 7.
I've made this Key Lime Pie and loved it!
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