Sunday, September 27, 2020



 MAPLE OATMEAL HONEY BREAD


I watched The Kneady Homesteader make this bread and it looked scrumptious!  I have the cookbook, and it's one of the recipes I had marked way back in 2003, when I bought it, that I wanted to try.

Finally...124 years later, but who's counting...better late than never!

Instead of maple sugar, I followed her lead and used 1/2 cup regular sugar plus 2 tablespoons pure maple syrup.  For the topping I mixed 1/4 cup warm water with 1 tablespoon honey and carefully brushed that on the top, then sprinkled on some quick oats just before it went for it's oven nap.

The house smelled FAB.U.LOUS!  There really is nothing better to love your family with, than fresh, home-made bread.  Do yourself a favor...make some!




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2 1/4 cups boiling water

1 cup old fashioned oats

1/2 cup granulated sugar

2 tablespoons pure maple syrup

1/2 teaspoon maple extract (optional...but, YUM!)

1 tablespoon honey

4 tablespoons butter

1 tablespoon salt

2 teaspoons cinnamon

1 tablespoon instant yeast

1 1/2 cups whole wheat flour

4 cups all purpose flour (may need a little less...or more, depending)

.

In a large mixing bowl, or Kitchenaid stand mixer, add the boiling water, oatmeal, sugar, maple syrup, maple extract, honey, and butter.  Allow to sit until lukewarm.

Stir in the salt, cinnamon, and yeast.  Stir in whole wheat flour and all purpose flour.  (If using a stand mixer, you can put all the dry ingredients in at once and mix on level 2.  If mixing by hand, add the flour incrementally so that it's easier to handle.)

By hand: remove dough to a floured surface and knead for about 10 minutes - adding flour when it gets sticky.  

By stand mixer: on level 2 (I use a Kitchenaid) knead for 5 minutes, adding flour, 1 tablespoon at a time, if the dough ball starts sticking to the sides of the bowl. 

Place a tablespoon or so of oil in the mixing bowl and swirl the dough ball in the oil to completely coat.  Cover with plastic wrap or a clean towel and set in a warm place to rise for about an hour.  The warmer the place is, the quicker it will rise.  (I barely heat my oven and then turn it off and place it in there with the light on.)

Punch down and form into two loaves.  Place in two 8 1/2 x 4 1/2-inch greased loaf pans. Cover, and again, let rise in a warm place for about 40 minutes or until almost doubled.  

Preheat oven to 350 degrees.  If you want the topping, mix 1/4 cup warm water with 1 tablespoon honey until dissolved.  CAREFULLY brush over the top of the raised loaves.  Sprinkle with oats.

Bake for 35-45 minutes, or until deep golden.  When you take it out of the pan and turn it upside down, tapping on the bottom, it should sound hollow.  Cool for at least an hour before cutting.  

Have a LOT of  butter on hand...you're gonna want it!!




Wednesday, April 8, 2020

Caramel Oatmeal Bars


CARAMEL OATMEAL BARS

This recipe came from one my mom's friends, Mrs Caddock...I've got it in her handwritting and it's special to me, even though I've never met her!  

These are oooey, gooey, and crispy at the same time.  She originally made them as oatmeal cookies, but I've done them in a pan, and added the caramel bits - and a splash of maple syrup, just 'cause.

It works best with old fashioned oats, but quick oats will work...they will just be more cakey and less flaky.  Either way - your family will not complain!

(You can make them into cookies...but my patience wears thin after a few pans, so I like to make them bars.  Same taste and satisfaction...easier, quicker...just my preferred way, these days!)

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1 cup shortening (I like the butter-flavor kind)
1 cup packed brown sugar
1 cup granulated sugar
2 eggs
2 tablespoons maple syrup
1 teaspoon vanilla
1/2 teaspoon salt
1 teaspoon baking soda
1 1/2 cups flour
3 cups old-fashioned oats
1 package caramel bits (Kraft makes one...little balls of caramel...!! See photo below)

Preheat oven to 350 degrees, and spray a 10x15 inch aluminum baking pan with cooking spray.

In a large bowl cream together the shortening, brown sugar, white sugar, eggs, vanilla, and syrup.
Stir in the salt, baking soda, flour, oats, and caramel bits. 

With your hands pat them, evenly, into the prepared pan.  Bake for about 30-35 minutes...may take a little longer...just until when you life up a bit in the middle with a knife, it's not looking raw, but that sort of un-done cookie-middle that will finish cooking as they cool.  (CLEAR AS MUD. See photo below!)

Allow to cool for 10-15 minutes and cut while still warm.  These are quite crunchy on the edges and will stick to the pan if you don't remove them while warm.  Store in an airtight container.

This is how the warm inside will look: 











Wednesday, April 1, 2020

Quarantine Comfort...


CARAMEL BREAD PUDDING

Cleaning out the fridge or using up ingredients that may go to waste is a perfect time to make bread pudding.  So, comforting - so homey - old fashioned and easy...your family will thank you for taking the effort (although there really isn't any!).


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3 1/2 cups cubed day old bread (I like french WITH the crust)

3 tablespoons butter
2 cups milk
1/2 cup sugar
1 teaspoon vanilla
1/8 teaspoon salt
2 eggs
1/2 cup caramel sauce, divided

Preheat oven to 350 degrees.  Spray a medium sized shallow
casserole with cooking spray and set aside. (One that will
fit inside a 9x13 baking pan.)

In a large bowl microwave the butter, milk, sugar, vanilla,
and salt until butter is melted, but mixture is not hot.

Whisk in the eggs.

Add in the bread cubes into the egg mixture and stir to
coat all pieces, but don't break them up. Pour into prepared
pan.

Drizzle HALF of the caramel sauce over the top.

Place in a 9x13 baking dish and pour in hot water to come
halfway up the inner casserole.

Bake for 40-50 minutes, or until a knife comes out clean - or
when you lift up a bit in the center it's not still wet looking.

Drizzle with remaining caramel sauce and dot with softened
butter. 

BEST when served warm!!