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)

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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!!

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!)

Print this recipe

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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: 

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!).

Print this recipe

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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!!

Up Your Game...

 ONION-DILL HAMBURGER BUNS

This originally was supposed to be a braid, but I needed some hamburger buns for company - whatcha gonna do?  These turned out to be perfection, albeit slightly rustic...no matter, they really are delicious.

Make them as big or small as you want, these fluffy buns stand up to the toppings of that beautiful burger!  And, if you are a fan of onion...prepare for your house to smell like heaven!

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Print Recipe


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1 (1/4 ounce) pkg active dry yeast
1/4 cup warm water
2 tablespoons sugar
1 cup sour cream - ROOM TEMP
1 egg
2 tablespoons softened butter
1 1/2 teaspoons salt
1/3 cup finely diced onion
1 teaspoon dill weed (add more if you prefer)
2 1/2-3 cups all purpose flour (I used 1/2 c of that as whole wheat)

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In stand mixer (like a Kitchenaid with dough hook) or big bowl, dissolve the yeast and sugar in the warm water.  Give it a few minutes to see if it foams up, then add the sour cream, egg, butter, salt, and 1 cup of flour.  Mix for two minutes.  Add in the onion and dill weed until well mixed.  Mix in enough of the remaining flour to make a soft dough.  At this point you can turn it out on a floured board and hand knead for 6-8 minutes, or continue in the mixer (adding flour if it gets too sticky) for another 2-3 minutes.  Place in a greased bowl and cover with plastic wrap.  Allow to rise until doubled.

Punch down and form into either a braid/loaf or buns.  I got 10 fairly good sized buns out of this batch. Let rise until almost doubled.  Bake in a 350 degree oven for about 20-30 minutes or until golden brown.  I always run a stick of butter over them hot out of the oven - just because.

New Gadget - Old Favorite!

INSTANT POT MAC & CHEESE

Finally got an Instant Pot.  After much I-don't-need-one-itis I succumbed to the pressure (see what I did there??!!...anywaaaaaaay...) and did the deed.  It's nice and I do like it.  And for making pasta - it's fast and I LOVE that.

This recipe is a mix between this one, and because I adore a baked version, Paula Deen's with some of my extras added in.  What I love about this is that the chicken broth you cook the pasta in adds so much flavor that I didn't know was missing!  You don't "taste" it - as in "WOW this tastes like chicken broth" but it gives such a rounded, flavorful loveliness, I will always do it this way, from now on. 

Comfort food is always welcome...make it a little faster and you've got the best of both worlds. 

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16 ounces uncooked macaroni

4 cups (32oz container) chicken broth (OR vegetable broth)

4 tablespoons butter, in chunks

1/2 teaspoon garlic powder

1/8 teaspoon cayenne pepper

1/2  teaspoon salt

1/2 teaspoon black pepper

1/8 teaspoon freshly grated nutmeg

1  teaspoon sugar

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4 cups shredded cheddar cheese (or cheese combo)

2 cup milk or evaporated milk

1 cup sour cream

1 teaspoon sugar

1/2 teaspoon salt

3 eggs

More cheese to sprinkle, optional


Place macaroni, broth, butter, garlic powder, cayenne, salt, black pepper, nutmeg, and sugar in the Instant Pot.  Turn on high pressure for 5 minutes.  Release QUICKLY. Do not drain.

Immediately stir in cheese, milk, sour cream, salt, and eggs.  Spread in a greased long baking dish and bake at 350 degrees for about 1 hour or until bubbly.  Sprinkle extra cheese and bake until melted and golden.

Kiss, kiss, love, love...!

RED VELVET CAKE

True love in cake form...so gorgeously scarlet with a pillowing, creamy-soft frosting that isn't too sweet, but perfectly compliments the beauty it's sitting on!

Make this for your lover...or for yourself...or for anyone you need to impress - they will not soon forget it!

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2 1/2  cups cake flour (such as Softasilk)

1 teaspoon baking powder

1/2 teaspoon salt

3 tablespoons unsweetened cocoa powder

2/3 cup butter, softened

2 cup sugar

2 eggs

2 ounces red food coloring (two small bottles for a deep red, one, if you want a lighter shade)

1 cup buttermilk

3 teaspoons vanilla extract

1 teaspoon white vinegar

1 teaspoon baking soda

Preheat oven to 350 degrees.  Coat two 9 inch round or square cake pans with vegetable cooking spray and dust with 1 tablespoon, each, cake flour, tapping upside down to remove the excess, and set aside.

In a medium bowl sift the flour, baking powder, salt, and unsweetened cocoa powder.  Set aside. 

In a large bowl cream the butter and sugar until light and fluffy, at least 2 minutes.  Beat in eggs and vanilla.  Carefully beat in red food coloring, scraping bowl frequently.

Beat in 1/2 of the flour mixture, followed by the buttermilk; then the remaining flour mixture.  In a small bowl combine the vinegar and baking soda and quickly stir into the batter.  Immediately pour into prepared pans and bake for 30-35 minutes or until a toothpick inserted in the middle comes out still moist, with large crumbs – or almost clean, but not wet/raw.  Do not over-bake!  

Allow to cool in the pans on a wire rack for 10 minutes.  Remove cake from pans by placing the wire rack on top of the cake and invert; allow to cool completely.  (To ensure that your cake stays nice and moist, when the cake is out of the pan and on the rack, lay plastic wrap loosely over the top as it cools.)  

Frost with Whipped Cream Cheese Frosting.  (This needs to be kept in the fridge and actually gets better a day later. I put toothpicks on the top to keep the plastic wrap from ruining the frosting.)

Whipped Cream Cheese Frosting

3 cups heavy whipping cream

Two 8-ounce pkgs. cream cheese, softened

2 cups powdered sugar

4 teaspoons vanilla extract

In a medium bowl beat the whipped cream until stiff peaks form.  Set aside.  In a large bowl beat the cream cheese until smooth and fluffy.  Beat in powdered sugar and vanilla.  Gently fold in whipped cream.  (This makes a lot of frosting, but it’s worth it!  You may not use it all on the cake, but it’s great on other things, too.)

If you love peanut butter...you might, maybe, sorta like this...

PEANUT BUTTER PIE

It's not a secret that I'm in love with peanut butter - seriously, dangerously, in love. Swooooooon.

The posts all over the FoodBlogLand in response to the death of a husband/father/friend and his wife's request for everyone to make a peanut butter pie and feed it to those we love, reminded me of a recipe I'd not made for a long while.

I can't imagine...and don't want to. I have no words - I don't know her, but my heart goes out to anyone dealing with this kind of loss. So in the kinship of bakers, bloggers, wives, and friends, here's my entry.

The photo is ancient - taken long ago for another forum. Doesn't matter - the pie is fab and those I love love it.

I do have a no sugar added version of this recipe HERE.

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Crust:

1 1/2 cup vanilla wafer cookie crumbs OR graham cracker crumbs
2 tablespoons peanut butter
2 tablespoons butter

Preheat oven to 350 degrees.
In microwave-safe bowl melt peanut butter and butter. Add to crumbs and mix until well combined. Pat into a 9-inch pie plate. Bake for 10 minutes, or until golden. Cool completely.

Filling:

One 8-ounce pkg. cream cheese
1 cup creamy peanut butter
3/4 cup powdered sugar
1 tablespoon vanilla extract

3 cups sweetened whipped cream (1 1/2 cups whipping cream, 2-3 T sugar)

Chopped peanuts or cookie crumbs

Stir together cream cheese, peanut butter, sugar, and vanilla until well mixed. Fold in thawed whipped topping or whipped cream. Pour into prepared pie crust and carefully smooth to edges. Sprinkle chopped peanuts or cookie crumbs on top for garnish. Cover tightly and chill overnight.

Mostly I freeze this in individual portions...you know...for PORTION CONTROL!! This stuff is dangerous!

Yes. Please.

PUMPKIN-CRUNCH GRANOLA

I love granola. Period.

My dad was the granola maker in my family growing up. Huge vats of the stuff every week or so. Fragrant, golden chunks bathing in cold milk, or tossed on top of warm, cinnamon-applesauce, sprinkled over a fruit crisp, or simply in a baggie, eaten with grubby hands, outside in a swing.

Granola means homey-comfort, to me.

And what's so great about any recipe is the chance to do whatever you want with it. The add-in's are endless. Go as down-home or gourmet as you feel! Breakfast (lunch, dinner, brunch, linner, midnight snack, or just-because) is better for it.

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1/4 cup pure pumpkin puree

1/4 cup maple syrup

1/2 cup brown sugar

2 tablespoons butter

2 teaspoons Pumpkin Pie Spice (OR 1 t. cinnamon, 1/2 t. ginger, 1/4 t. cloves, 1/8 t. nutmeg)

1 teaspoon vanilla extract

1/4 teaspoon salt

3 cups old-fashioned oats

1 cup chopped pecans (OR walnuts, macadamia nuts, coconut, etc)

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In a medium bowl combine the pumpkin, maple syrup, brown sugar, butter, spice, vanilla, and salt. Stir in the oats and nuts until every flake is coated.

Preheat oven to 300 degrees. Coat an 11-inch baking sheet with vegetable cooking spray and spread the oat mixture evenly. Bake for 45 minutes (stirring every 15 minutes) or until deep brown. Allow to cool completely on the baking sheet. Store in an airtight container. Makes approx 15 (1/4-cup) servings.

Lovin' from your oven!

CHOCOLATE CHIP MERINGUE BARS

Cookie jar a little lonely? Need a quick yum for a weeknight dessert? Gotcha covered with this one.

Adore these little things! Shortbread style crust, smooth chocolate, chewy meringue topping...what's not to love?

(I made these a long time ago and left off the chocolate...instead spread blackberry jam over the crust. Or keep the chocolate AND the blackberry jam. Wow!)

In these photos I only had half a package of chips, so there will actually be more than it looks like in mine!

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3/4 cup shortening

1/4 cup brown sugar

1/8 teaspoon salt

2 large egg yolks

1 teaspoon vanilla extract

1 1/2 cups flour

One 12-ounce package chocolate chips

2 large egg whites

1/2 cup brown sugar

Optional: 1 cup blackberry, raspberry, strawberry jam

Preheat oven to 350 degrees.

In a large bowl cream the shortening and sugar. Beat in the salt, egg yolks, and vanilla. Gradually blend in the flour. Spread the mixture evenly in the bottom of an ungreased 9x13 inch baking pan. Bake for 15 minutes. Set aside.

In a medium bow, beat the egg whites until stiff peaks form. Gradually beat in the brown sugar.

(Add the jam, now, if you want.) Sprinkle the chips over the crust. Carefully spread the meringue over the chips. Return to oven for 20 minutes, or until meringue is set and golden.

Allow to cool and cut into bars.

The best of two worlds!

PUMPKIN BANANA BREAD

I love pumpkin bread...I love banana bread...what's a girl to do? Oh, how will we choose?!

Don't have to. This recipe will give you the taste of both. Slice it thick, toast nice and warm and smear some cream cheese or butter on top...you'll be glad you did!

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Recipe adapted from Country Inns and Bed & Breakfast Cookbook

5 cups flour

1 tablespoon baking powder

1 teaspoon cinnamon

1/2 teaspoon ground cloves

1/2 teaspoon salt

4 medium-sized bananas, mashed

1 cup pure pumpkin puree

1 1/2 cups sugar

3 large eggs

1 cup oil

Preheat oven to 325 degrees. Coat 3 regular-sized loaf pans with vegetable cooking spray - or 6 mini pans - or can be done as muffins. (I do this in mini pans or as muffins. They freeze great.)

In a medium bowl combine the flour, baking powder, cinnamon, cloves, and salt. Set aside.

In a large bowl beat the bananas, pumpkin, and sugar. Beat in the eggs and oil. Stir in the flour mixture, JUST until moistened. Pour into prepared pans and bake for 45-50 minutes for the large pans, or until a toothpick inserted in the middle comes out with large moist crumbs.

Cool on a wire rack. Remove bread from pans and wrap tightly. This gets better the next day!!

Dark and Lovely!

MOCHA CAKE with CHOCOLATE WHIPPED CREAM FROSTING

I can not get enough of this cake! Which isn't necessarily a good thing...

This is the cake that is requested most from my arsenal and for a reason. It's moist, dark, very chocolaty, and easy. It always turns out great, and gets better the next day.

I've used it for berry "shortcake", simply dusted with powdered sugar as a snack, and it will even make an appearance at my daughter's wedding. How special is that?!

I've paired it here with gorgeous whipped cream and cocoa powder - and no one would ever think it was anything less than gourmet!

(The photo is actually half a recipe - baked in two 8-inch rounds, and then split. It's tall like that...imagine what you could do with the whole batch!!)

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2 cups all purpose flour

1 teaspoon salt

1 teaspoon baking powder

2 teaspoons baking soda

3/4 cup unsweetened cocoa powder

2 cups sugar

2 eggs

1 cup oil

1 cup milk

1 1/2 cups hot brewed coffee

1 teaspoon vanilla extract

Preheat oven to 350 degrees. Coat two 9 or 10-inch pans, or a 9x13-inch pan, with vegetable cooking spray and set aside.

In a large bowl whisk together the flour, salt, baking powder, baking soda, cocoa powder, and sugar. Whisk in the eggs and then the oil, milk, hot coffee, and vanilla, until smooth. Batter will be thin.

Divide evenly between pans (they will be full...you could use twice as many pans!) and bake for 25-30 minutes or JUST until a toothpick comes out with large moist crumbs attached. DO NOT over bake, and don't wait till it starts to pull away from the pans. Remove to wire rack and cool completely, place plastic wrap over cake when it's still slightly warm - this will make it even more moist. Run a knife around the edge and invert to release cake. Frost as desired.

COCOA WHIPPED CREAM

2 cups heavy whipping cream

3-4 tablespoons unsweetened cocoa powder - depending on how chocolaty you want it

1/3-1/2 cup powdered sugar

1 teaspoon vanilla extract

In a medium bowl whip the cream until frothy and slightly thickened. Add in the cocoa powder, sugar, and vanilla. Beat until firm peaks form.

Store cake, covered, in the fridge.

So Easy-Good!

SPAGHETTI WITH BROWNED BUTTER & MYZITHRA

Oh. my. gosh.

If you've ever been to the Old Spaghetti Factory you've no doubt ordered this. If not...WHY not?! It's so good.

As a teenager on a date with my future husband to the Spaghetti Factory in Seattle for the first time, I ordered this thinking it would be pasta in a cheese sauce - which sounded great in itself! When the plate was placed in front of me I was less than impressed.

But one bite cured me and quick. Amazing!

It's super easy to make and kids love it. The hardest part is waiting for the butter to brown...

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1 pound thin or regular spaghetti (try it with whole wheat or quinoa pasta!)

1 cup butter

1 cup finely grated myzithra cheese (see below)

Freshly cracked black pepper

Cook spaghetti according to directions on package. While pasta is cooking brown the butter in a small saucepan over medium heat. Just add it to the pan and let it go, don't stir or anything. It will melt, foam, and right after foaming start to brown. (Takes a few minutes.) You will see the color rising from the bottom. Remove from heat immediately and pour over warm pasta, scraping out and including the browned bits.

Toss with the cheese and black pepper. Serve.

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Myzithra is Greek cheese and comes in three varieties. For this you want the aged, hard one, usually sold in small rounded wedges in bigger grocery stores. It grates into fine, almost powdery shards, but doesn't melt, and will keep it's shape and appearance in this dish.

Photo: Springbank Cheese Co

Not your ordinary cornbread...and not for purists!

CORNBREAD CAKE

I grew up with this as the only cornbread we ever had, and ate it with soup, chili, chowder...so, of course, it's cornbread to me. But most who try it say it's more cake-like because it's very light and sweet with a touch of cinnamon.

Doesn't matter...it's all semantics! But one thing is for sure - it does have corn in it. Chewy bits that add to the sweetness and flavor...so, there.

I've made this in a long pan, two cake pans, or as muffins and always with lots of butter melting over the hot pieces....no matter the shape, each is wonderful in it's own way.

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2 cups flour

1 1/2 cups yellow cornmeal

4 eggs

1 1/2 cups sugar

1/2 cup brown sugar, packed

1 cup oil

1 teaspoon vanilla

One 15-ounce can whole kernel corn, undrained

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 teaspoon cinnamon

3/4 teaspoon baking powder

Preheat oven to 350 degrees. Coat a 9x13 oblong pan or two 9 inch cakes pans with vegetable cooking spray.

In a large bowl whisk together the flour and cornmeal. Set aside.

To a blender or food processor add the eggs, sugar, brown sugar, oil, vanilla, undrained corn, baking soda, salt, cinnamon, and baking powder. Blend or process for 30 seconds or until well combined (some corn will still be visible).

Pour into the flour mixture and whisk just until flour disappears. Pour into prepared pans. Bake for 45-50 minutes for the long pan, or 35-40 minutes for cake pans - or until a toothpick or tester inserted in the middle comes out with large moist crumbs. Serve warm.

(I always rub the top while it's hot with butter...just 'cause. You don't have to do this!)

This freezes great, too. Just wrap tightly with plastic wrap and then foil and freeze.