Tag Archives: breads

Autumns here!! How about some cornbread and chili??

Posted on 09/10/2013 | 3 comments

Nothing beats eating a warm bowl of chili with some buttered cornbread on a brisk cool autumn evening. Try this with your family. It is for a basic chili and cornbread. No frills just plain and simple.

Takes about 15 minutes to make and simmers for 30. Serves 6 people–adjust the amounts that you need to your families size.

You will need the following to make this:

1 pound hamburger
1 small onion, diced—remember your lesson on how to dice this
1- 14.5 oz can of diced tomatoes
1- 15 oz can of kidney beans, drained
1- 15 oz can of chilli beans
1- 15 oz can tomato sauce
1 cup of water
a dash of chilli powder
a dash of garlic powder
salt and pepper to taste

In a large saucepan over medium heat, combine the beef and onion and saute until meat is browned and onion is tender. Add all the rest of the ingredients. Bring to a boil, reduce heat to low, cover and let simmer for 20 minutes.

For your cornbread you will need the following:

1 1/2 cups cornmeal
1 1/2 cups flour
1 c sugar
1 1/2 tsp salt
3 heaping tsp baking powder2 eggs
1 1/2 cups milk
3 T melted margarine

Mix all ingredients together with an electric mixer and pour into a greased 9×13 pan. Bake 30 minutes. Insert a toothpick into the center to know when it is done.

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Posted in breads, In my kitchen

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honey whole wheat bread recipe

Posted on 08/01/2013 | 39 comments

**update this was called Ezekiel bread–the name of the recipe I had got it from. But I have learned it is not Ezekiel bread. I changed it to what I would call it.

This is a wonderful, light and sweeter tasting bread. It is a favorite of our families. Very simple to make.

3 pkg yeast
5 cups warm water
1 T plus 2/3 cups honey
2/3 cups oil
1/2 cup sugar
2 t salt
4 c flour
1 c wheat germ
6-8 cups more flour

First get your yeast mixture going. I add 1 cup warm tap water, 3 pkg yeast (or 3 T if you are using the bulk mix), and 1 T honey.

While your yeast is rising, I add the rest of the ingredients into the bowl.

4 cups warm water, 2/3 cups honey, 2/3 cups oil(I use coconut), 1/2 c sugar(I use raw), 2 t salt. I then add my yeast mixture and whisk away. Then add 4 c flour(I use white whole wheat) and 1 c wheat germ.mix it with your mixer, a whisk, anything that you have will workAfter you have mixed it for about 3 minutes you can add the rest of your flour, 1-2 cups at a timeKeep on mixing the flour into the dough.You will have a nice spongey type dough. I knead it right in the bowl, no need to mess up your countertops. Transfer to a greased bowl and flip it, to coat the top of the dough.Let it sit and rise for an hour or more, just keep punching it down until you are ready to form into loaves.I use stainless steel pans, they cost more, but I have had these for years. It is better for your health, they clean up well, and they are very durable. Invest in a few if you can. Grease your pans before adding your dough.Let rise until the dough almost fills the pan. Then you can preheat your oven to 350 degrees.Place in the oven for 40 minutes. When done let sit on counter for about 10 minutes. Then I pop them out of the pans, if they do not come out right away I just set them on their sides and they will release as they cool.

These freeze well if you are not able to eat them all in a few days. We love ours with butter and homemade freezer jam.

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waffle recipe

Posted on 06/26/2013 | 5 comments

We rarely have anything different than cereal or oatmeal for breakfast in the morning. But we do occasionally have breakfast for dinner. Waffles are at the top of my families favorite. This recipe works great with white whole wheat flour.

The recipe here makes 10 waffles. We triple the recipe for our family.

2 cups flour
2 Tbsp sugar (we use raw)
1 tsp salt
3 tsp baking powder
2 eggs, separated
1/4 cup oil(we use coconut oil)
1 3/4 cups milk

Add your dry ingredients into your mixing bowl

Then add your 2 egg yolks, oil, and your milkMix on low speed until combined. Set aside.

In a separate bowl whip your 2 egg whites until stiffCarefully fold them into your batter with a spatula
Time to preheat your griddle. When ready pour your batter in an X pattern onto your surface

You can add blueberries to your waffles like we did

Cook them until done.

We use scissors for cutting up the little ones meals. Much quicker.

Then we add homemade strawberry sauce (strawberries and apple juice in blender)) and a dollop of cool whip. Served with apples on the side.

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Manna bread…….sent from heaven

Posted on 06/26/2013 | 5 comments

While reading through my Bible, I came across the instance in Exodus where it talked about Manna. i had to wonder “What is manna?” A google search quickly informed me that manna is about the most perfect bread on the planet. It is simple, nutritious, and delicious and has been the original form of bread for many people for thousands of years.

Traditionally this sprouted bread was made by grinding berry roots between two rocks and laid to bake in the sun. Todays bread is produced with the same two simple ingredients – whole sprouted grain berries and water. The grinding and baking are done in a slightly more modernized way but the concept is the same.

Instructions for making manna bread

Purchase some organic whole grain wheat berries. You will need 2 cups unsprouted for one loaf of bread.

Rinse the beans and place in a mason jar. Attach a panty hose over the top with a rubber band so that you can easily drain the berries over the next few days. Fill the jar with water and let soak overnight.

Drain in the morning and rinse the berries twice a day for the next 3-4 days.

Be sure to rinse them thoroughly to prevent any spoilage from the berries being matted and not rinsed properly.

I set mine upside down in a bread pan lined with a towel, to make sure all the liquid empties out.

After 3-4 days you will notice the berries have sprouted. You want them to sprout about the length of the berry and be sweet to the taste before grinding.

Place them in your food processor and grind them into a paste. Add a tad bit of water as needed.

You will have a thick paste when you are finished.

Mold the mixture into flat loaves and place in a greased pan.

You will be baking it for about 3-4 hours at a low temperature 160-250 degrees depending upon how low your oven goes.

We are still cooking in the roaster oven and have been successful at making this bread in it. It will start to brown when finished.

Let cool and place in sealed plastic bags. Refrigerate or freeze if intending to keep for more than 3-4 days. The texture is like that of a muffin. You can top it with honey, fruit, or seeds. A delicious, very basic bread.

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