Five Minutes a Day for Fresh-Baked Bread

You want quick and easy no-kneading artisan bread?

This recipe makes 4 1-pound loaves. You can double or half it. I mix mine in my kitchenAid, but it can also be mixed by hand in a large bowl.

• 3 cups warm water
• 1 1/2 T. yeast
• 1 1/2 T. salt
• 1 cup whole wheat flour
• 5 1/2 cups unbleached flour whole wheat flour to sprinkle on peel 

 Mixing and storing the dough:
1. mix the yeast and salt with the water in a 5 quart bowl.
2. Mix in remaining dry ingredients without kneading, using a spoon, or kitchenAid with dough hook.
3. cover, not airtight, and allow to rest at room temperature until the dough rises and collapses (about 2 hours) Unlike traditional artisan bread, it will not hurt the dough to sit longer than this.
4. The dough can be used immediately but it will be easier to handle if you refrigerate three hours first. It can now be put in the fridge for up to 14 days.

When you are ready to bake:
5. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (about the size of a grapefruit) piece. Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest and rise on a cornmeal-covered pan for 40 minutes.
6. Twenty minutes before baking time, preheat the oven to 450 degrees. Place an empty broiler pan on the bottom rack and adjust shelves so that they will not interfere with the dough as it rises during baking.
7. sprinkle loaf liberally with flour and slash a cross, scallop or tic-tac-toe pattern into the top, using serrated bread knife. Leave the flour in place for baking; tap some of it off before slicing.
8. Put bread in oven. Pour 1 cup HOT tap water into the broiler tray and quickly close the oven door. Bake for about 35 minutes, or until deeply brown and firm. Smaller or larger loaves will require adjustments in baking time.
9. Allow to cool before slicing or eating.

Recipe for the perfect Artisan Five Minute Bread

Easy to follow instructions for mixing and storing the dough

Your family is sure to love it!
~~~♥~~~

Easy Chicken Pot Pie

I had Sunday’s leftover chicken, Monday’s leftover potato soup, and last Saturday’s leftover cheese biscuits.

The recipe below was my inspiration for dinner.
I chopped the chicken and placed it in the bottom of my casserole dish.
Poured the potatoes soup with chunks of cheddar cheese over the chopped chicken.
Topped it with crumbled cheese biscuits.
Last of all I poured a ½ cup of melted butter over the topping.
Lightly covered my casserole with aluminum foil, and baked it in the oven at 350 degrees for 35 minutes.
Removed the foil and continued baking for 25 minutes more.

My family LOVED it!
They said that they can't wait for me to make it again. ☺

Chicken Pot Pie

• 2 chicken breast (better with the bone)
• 1 bag of mix frozen vegetables
• 1 can of cream of chicken
• 1 can of cream of mushroom (you can leave this out if you don’t like mushroom)
• 1 box of jiffy mix corn muffin mix
• 1 stick of butter

Bake jiffy mix corn muffin. And set aside.
Boil two chicken breast until the meat falls of the bone. Cut into small pieces.
Then mix chicken, cream of chicken, cream of mushroom, mixed vegetables and about a cup of broth from your chicken into a baking dish.
Then crumble the corn muffin over the chicken mixture, and pour melted butter over the corn muffin mix.

Bake at 350 degrees for 1 hour. Or until the crust turns brown.

~~~♥~~~

Oatmeal Raisin Cookies

My daughter discovered this tasty, chewy oatmeal cookie recipe.  It uses 2 tablespoons molasses instead of brown sugar.

I especially like that it makes a small batch of just 1 dozen cookies.

I prefer the freshness of smaller amounts baked more frequently.

Chewy Oatmeal Raisin Cookies 

• 1 1/4 cups rolled oats
• 3/4 cup all-purpose flour
• 1 teaspoon ground cinnamon
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 stick unsalted butter, softened
• 3/4 cup sugar
• 2 tablespoons molasses
• 1 large egg
• 1 teaspoon vanilla extract
• 1 cup raisins

Directions

Combine the oats, flour, cinnamon, baking powder and salt in a large bowl. Beat the butter, sugar and molasses in a large bowl with a mixer on medium-high speed until fluffy, about 5 minutes. Beat in the egg and vanilla until smooth, about 2 more minutes. Reduce the mixer speed to low, add the flour mixture and beat until combined. Stir in the raisins by hand. For the best flavor and texture, cover the dough and chill at least 4 hours, or overnight.

Position racks in the upper and lower thirds of the oven; preheat to 350 degrees F. Line 2 baking sheets with parchment paper. Form the dough into 12 balls, about 2 tablespoonfuls each, and arrange 3 inches apart on the prepared baking sheets. Flatten with the back of a fork. Bake until the cookies are golden, 15 to 17 minutes. Let cool 5 minutes on the baking sheets, then transfer to racks to cool completely.

~~~♥~~~
Recipe Source 

Drop Biscuits ~ Easiest Biscuits I Ever Made!

I grew up with this biscuit recipe. Growing up in a family of 15 children, we always had some sort of bread on the table, and these biscuits were served often.

Although this recipe uses oil, not butter, it makes spectacular, fluffy biscuits.
I have to admit; I did not appreciate biscuits until I was older. My children, however, love these biscuits!

Drop Biscuits

• 2 cups flour
• 1 Tablespoon baking powder
• 1 teaspoon salt
• 1 Tablespoon sugar (optional – I usually do not use sugar unless making these for strawberry shortcake)
• 3/4 cup milk
• 1/3 cup oil

Preheat oven to 400°
Mix dry ingredients. Add milk and oil. Stir lightly with a fork until just moistened.
Let sit about 20 minutes, allowing baking powder time to work…this is the trick to fluffy biscuits. Drop by forkfuls onto ungreased baking sheet. (Makes 12 biscuits) Bake 15 minutes, or until golden.

For Cheese Biscuits:
Add garlic powder and cheddar cheese to the dry ingredients before adding milk and oil.

• 2 cups shredded cheddar cheese
• 1/4 teaspoon garlic powder

Bush on Top of Cheese Biscuit:

• 2 tablespoons butter, melted
• ¼ teaspoon dried parsley flakes
• ½ teaspoon garlic powder
• Pinch salt

After baking, melt 2 tablespoons butter in the microwave. Stir in ½ teaspoon garlic powder and the ¼ teaspoon dried parsley flakes and a pinch of salt. Brush garlic butter over the tops of biscuits, using all the butter. Makes 12 biscuits.

~~~♥~~~

Best Chocolate Cake ~ This Side of the Rockies!

In celebration of my father's birthday into heaven . . .

This is the absolute BEST chocolate cake EVER! 

No, I believe you cannot find a yummier cake this side of the Rocky Mountains! (Anywhere, really.)

The secret is the HOT strong black coffee added to the batter. You love coffee? 

You’ll love this Dark Chocolate Cake!

This recipe is even better if made a day ahead.

Raspberry jam is a tasty addition between the layers.

NOTE: To sour milk: Use 1 tablespoon white vinegar plus milk to equal 1 cup.

Bake 30 to 35 minutes for round pans, 35 to 40 minutes for rectangular pan or until wooden pick inserted in center comes out clean. Cool completely. Frost as desired. Yields 10 to 12 servings.

My family has been baking this chocolate cake since I was a young'un.

Diamond Eggnog ~ Just Right for the Holidays

 Everyone loves this eggnog!

Diamond Eggnog Ingredients
4 + 1/2 cups milk
4 eggs, separated
1 (125g/ 5 ounce) can sweetened condensed milk
1 tablespoon sugar
1 teaspoon vanilla essence
30ml (or approx 1 oz) rum
1/4 teaspoon nutmeg or cinnamon, ground

Diamond Eggnog Directions
Using a mixer, beat the egg yolks in a large bowl for 5 - 10 minutes; they need to be thick and resemble the colour of butter.
A little bit at a time, add in the milk, condensed milk, sugar and vanilla essence.
In a separate bowl, beat the egg whites to stiff peaks.
Slowly fold the egg whites into the rest of the mixture.
Add rum.
Stir gently.
Serve in cups and garnish with ground nutmeg or cinnamon.
Serves: 6. 

{Recipe Source}

http://artschilipepper.blogspot.com/2009/12/thats-not-so-bad-afterall.html

Caramel Popcorn

Caramel Popcorn

• 1 c. butter
• 2 c. brown sugar
• ½ c. corn syrup
• 1 teasp. salt
• ½ teasp. baking soda
• 1 teasp. vanilla
• 5 quarts popped popcorn

Preheat oven to 250°. Place popcorn in a very large bowl.
In a medium saucepan over medium heat, melt butter. Stir in brown sugar, corn syrup, and salt.
Bring to a boil, stirring constantly.
Boil without stirring for 4 minutes.
Remove from heat and stir baking soda and vanilla.
Pour over popcorn, stir to coat.
Place in two large baking dishes and bake for an hour (or less, depending on how chewy you want it) stirring every 15 minutes.
Remove from oven; cool.