Whole Wheat Sandwhich Bread from: Chloe

Here's the recipe for the long loaf pan.
Chloe :-)
Bread RecipeYield: 1 very long loaf pan, 16"x4"x4"

2 1/3 c. warm water
4 1/2 tsp. instant yeast
4 1/2 tsp. olive oil
3 Tbsp. honey
3 Tbsp. flax seed meal
2 1/4 tsp. sea salt
5 - 5 1/2 c. bread flour, from hard wheat
Palm shortening, to grease pan

To make by hand:Combine ingredients in order listed with wire whisk. Measure oil into small glass measuring cup, then measure honey in same cup. The oil helps you get all the honey out. Switch to a large spoon after you add the third cup of flour. Knead by hand and add flour as needed to keep from sticking to your hands. Try to knead for 8-10 minutes. Allow to rise for the first time until doubled (usually takes at least 35 minutes). Punch down dough. If using the smaller pans, cut in half or thirds using a table knife. Dust each half lightly with flour and roll out jelly-roll style on counter with rolling pin (to remove final air pockets). Roll up ending with seam on bottom; tuck ends under loaf and place in a greased pan. Cover with a damp paper towel and allow to rise for the second time.
Heat oven to 350 degrees near end of second rise .
Remove paper towel and bake loaf in oven for 40-45 minutes.
Turn out onto wire rack to cool completely before slicing.

To make by stand mixer (mine is KitchenAid 6 qt):Heat water to 105-110 deg F. Combine water, yeast, oil, honey, flax seed meal in mixer fitted with flat paddle. Mix on lowest setting until combined. Add 1 cup of flour, then the salt, then additional flour one cup at a time. When dough balls up on paddle, switch to using an oiled dough hook (mix on speed 2). Continue adding flour one cup at time. After adding the fifth cup of flour, I knead in machine for 8 minutes. I only use the extra flour if dough is especially sticky.(If the dough is too dry, it doesn't knead as well.) Place dough in oiled bowl and knead by hand a few times to form into a smooth ball. Cover and allow to rise for the first time until doubled (about 35 minutes). Punch down dough. Dust lightly with flour and roll out jelly-roll style on counter with rolling pin (to remove final air pockets). Roll up ending with seam on bottom; tuck ends under loaf and place in a greased pan. Cover with a damp paper towel and allow to rise for the second time (30+ minutes). Heat oven to 350 degrees near end of second rise. Remove paper towel and bake loaf in oven for 40-45 minutes. Turn out onto wire rack to cool completely before slicing.

Baking Notes ...
About the flour ... If it is flour that is marketed "better for bread" then it is higher gluten and would be suitable. I have baked many a loaf out of the good ol' Gold Medal Whole Wheat Bread Flour that is available most places. All-purpose flour, or pastry flour, are codewords for "soft" wheat ... not high gluten and not as good for bread. At our local health food store, they sell already-ground whole wheat bread flour. You could always pickup a small bag to try. I have never tried making bread out of all-purpose flour. You can always give it a try and just see what happens. Worst case would be that it wouldn't have enough gluten to develop and become elastic allowing the bread to rise well. You might end up with dense, crumbly bread.
This website has a brief discussion of the differences. I buy the Prairie Gold Wheat Berries from Wheat Montana for my hard wheat. It is a "white" wheat ... lighter in color than the Hard Red Winter Wheat. I used to use the red wheat, and it has a very dark color when baked. However, rumor has it that the white wheat has a lighter texture and rises higher so I tried it and have enjoyed it better. The lighter color seems more aesthetically pleasing to the less-crunchy crowd.I buy the Soft White Wheat for my all-purpose flour.
In the past I have enjoyed the Spelt Berries (that's an ancient "hard" wheat variation) and it is supposed to be easier to digest that the modern varieties of hard wheat. It has a wonderful "nutty" smell/flavor and I loved the spelt bread that I made using the same recipe. I bought some Kamut, another "hard" grain but haven't gotten around to playing with it yet. It's hard to justify the higher prices unless you have digestive issues and are forced to look for alternatives to normal wheat.

Cheese sticks

Thanks J for posting this yummy looking recipe.

http://comeandpeek.blogspot.com/2009/01/cheddar-snack-sticks.html

This next recipe is one that I like to serve with soup for something a little different. Really they are good with just about any meal or as a snack. They are very easy to make. If you like the Cheez-its crackers, you might really enjoy these because they contain PLENTY of sharp cheddar cheese. They have a great chewy texture too:Sharp Cheddar Snack Sticks1/2 c. butter, softened1-1/2 c. all-purpose flour2 c. shredded sharp cheddar cheese1 t. salt1 t. garlic powdersquirt of Worchestershire saucecoarse salt/sea saltIn a food processor (you could use a mixer if you don't a processor) cream the butter. To this, add the cheddar cheese and pulse until it forms a thick paste. Add a splash of Worchestershire sauce, t. salt, and garlic powder. Slowly add the flour and pulse until the mixture is a play-dough consistency:On a floured surface, roll the dough into a ball. Roll out the dough until it's even and about 1/2" thick. It's up to you as to which shape you would like the sticks:Rectangles, good for dipping. A pizza cutter works well for this.Or you can do long, thin sticks (cut in half or they will break)A biscuit cutter for roundsLine a sheet with foil and spray with Pam. Lay out the dough shapes, about an inch apart. Sprinkle them with the coarse salt and any herb/spice mixture you prefer (more garlic is good also). Softly pat the tops with the palm of your hand to push in the spices:Bake in a 350 degree oven for about 15 minutes, or until they are very light golden brown. Bake longer for a crispier snack and shorter for a chewier snack. Remove and cool on a wire rack for a few minutes before eating. Store in an airtight container for 4-5 days.
What have the temps been in your part of the world?

Cakes 2008

Rebekah had a casual hang out/get together for her birthday. We just made a cupcake tower and had a bunch of munchies. I never did get around to making her traditional, yummy Raspberry Chocolate Truffle Torte... Sorry! I owe you.

in March for Amanda's birthday we didn't do anything more than make a big pan of brownies for her 'cake' not up to our usual standards, but... it's really all she wanted.

In April, I was planning to make Liam a Train cake for his 2nd Birthday. As it turned out, I was at a birth, and dad bought a cake for him from the grocery store. He bought a Thomas The Train Engine cake, without me even telling him I'd wanted to do a train cake. I did make it home for dinner and birthday cake. In May Sariah turned 12. She had a sleepover but no theme, so we just did birthday presents.

In Sept. Marissa turned 8. She wanted a sleepover party cake. So that's what she got.

We had several friends with Birthdays a day apart, that all turned 8 yrs old this year. The one friend has a sister with the same birthday, and we had a little joint party. I made more birthday present cakes.
For Hannah's 10th birthday, she wanted to go to Chuck E. Cheese. She also asked for their cake. (I tried to not take that personally). As it turned out, Bill ended up having surgery to remove his Kidney stone that day and I followed that up with a mom in labor... so we had a friend help us out and drive Bill to the Party and help supervise the Party. thank goodness for good freinds. Thanks, S! And also... it was a blessing that Hannah had a birthday somewhere we didnt' have to clean the house up for or make a cake for... Thank you Hannah!
I made less cakes for birthdays this year than I ever have before (at least for the past 8-10 years)!

Dana's Mom's Fruit salad - yummy

Sandra (my mom)'s Fruit Salad

1 can peach pie filling
1 can mandarin oranges (size depends on how many oranges you like)
1 can pineapple tidbits
1 container frozen sliced strawberries (larger size is better)
2-3 bananas
(I usually add an extra Dole Natural Peach Slices to the mix)
optional: apple slices, kiwi, grapes, raspberries, you get the idea

Thaw the strawberries, but keep the juice. Drain the oranges and pineapples. Slice your bananas. Then just mix it all together in a big bowl...and there you have it.
I usually refrigerate mine for at least an hour before serving.This fruit salad is always a hit and it is super easy.It is also great for a food storage recipe since most is canned.

Pumkin Pie

Thank you Paula Dean for this yummy creamy pumpkin pie recipe.

Ingredients
1 (8-ounce) package cream cheese, softened
2 cups canned pumpkin, mashed
1 cup sugar
1/4 teaspoon salt
1 egg plus 2 egg yolks, slightly beaten
1 cup half-and-half
1/4 cup (1/2 stick) melted butter
1 teaspoon vanilla extract
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger, optional
1 piece pre-made pie dough
Whipped cream, for topping

Directions
Preheat the oven to 350 degrees F.
Place 1 piece of pre-made pie dough down into a (9-inch) pie pan and press down along the bottom and all sides. Pinch and crimp the edges together to make a pretty pattern. Put the pie shell back into the freezer for 1 hour to firm up. Fit a piece of aluminum foil to cover the inside of the shell completely. Fill the shell up to the edges with pie weights or dried beans (about 2 pounds) and place it in the oven. Bake for 10 minutes, remove the foil and pie weights and bake for another 10 minutes or until the crust is dried out and beginning to color.
For the filling, in a large mixing bowl, beat the cream cheese with a hand mixer. Add the pumpkin and beat until combined. Add the sugar and salt, and beat until combined. Add the eggs mixed with the yolks, half-and-half, and melted butter, and beat until combined. Finally, add the vanilla, cinnamon, and ginger, if using, and beat until incorporated.
Pour the filling into the warm prepared pie crust and bake for 50 minutes, or until the center is set. Place the pie on a wire rack and cool to room temperature. Cut into slices and top each piece with a generous amount of whipped cream.

Rebekah made it in individual little pie shells. They were very yummy!!!

Pumpkin Cake Roll

Pumpkin Cake Roll

3 eggs 2 tsp. cinnamon
1 Cup Sugar 1 tsp. pumpkin pie spice
2/3 Cup Pumpkin ½ tsp. nutmeg
1 tsp. lemon juice ½ tsp. salt
¾ Cup Flour 1 cup chopped nuts (pecans, walnuts)
1 tsp. baking powder

Beat on high speed for 5 minutes – the 3 eggs.
Gradually beat in sugar, stir in pumpkin & lemon juice.
Stir together, then fold in dry ingredients.
Spread in greased and floured 15x10x1” Jelly roll pan.
Top with chopped nuts.

Bake at 375 degrees for 15 minutes.

Turn our on a dishtowel sprinkled with powdered sugar.
Starting at narrow end, roll towel and cake together. Cool. Unroll. Add Filling.

Filling:
Cream Cheese Frosting

1 Cup Powdered Sugar 1 8oz pkg. Cream cheese, softened
4 TBSP butter or marg, softened 1 tsp. vanilla
Combine and beat till smooth.
Spread cream cheese icing over cake roll. Roll back up without the towel.
Chill in the refrigerator until set.
Slice and serve.

Libby's Great PUMPKIN COOKIE

Libby’s Great Pumpkin Cookie

4 Cups Flour 2 Cups oats
2 tsp. baking soda 2 tsp. cinnamon
1 tsp. salt 1 ½ Cup butter/marg softened
2 Cups packed Brown Sugar 1 Cup Granulated Sugar
1 Egg 1 tsp. vanilla
1 Can (16 oz) Libby’s Solid pack Pumpkin (not pumpkin pie filling)
1 – 2 Cups semi-sweet chocolate chips

Combine Flour, oats, soda, cinnamon, and salt; set aside.
Cream butter; gradually add sugars, beating until light and fluffy.
Add egg and vanilla to sugar mixture; mix well.
Add – alternating dry ingredients and pumpkin; mixing well after each addition.
Stir in Chocolate Chips.

Scoop dough onto cookie sheets

Bake 350 for 15 – 25 minutes (depending on what size cookies you make)
Until cookies are firm and lightly browned. Remove from cookie sheets and cool on wire racks.

Variation; add 1 cup raisins instead of Choc. Chips.
Cookies can be shaped into pumpkin shaped cookies and decorated as jack-0-latern cookies, using icing, candies, raisins or nuts.