Happenings of our lives

Jordan loves wheat thin crackers, and eats them like most people eat cookies or candies. So I decided I wanted to make some, so I did.

Here’s the recipe:
1 ½ c all purpose flour
½ c whole wheat flour
½ c sugar
¼ t salt
2 T butter (room temperature)
½ c milk
Salt for seasoning

They are super easy to make. Mix all the dry ingredients and cut in the butter like you would for a pie. Once the mixture has the texture of course meal then add the milk but just enough that the dough sticks together. Split the dough into two pieces and roll it out as thin as possible (I didn’t do a good job of this the first time I made them, and if they are too thick, they are hard to eat). So, roll them out really thin and poke them with a fork so they don’t arch when you cook them. Cut the dough with a pizza cutter (this really saves time). Then gently scrape them off the counter (the second time I used a flexible cutting board which also was easier). Place them on an ungreased cookie sheet. Bake them for 20-25 minutes at 325 until golden brown. Allow them to cool slightly before removing them.

*if you try to take them off when they are not cooled the crackers will bend and break. If you wait until they are cool, they just pop off the pan.

I made these pizzettes at the motel.  They were so good, probably my favorite pizza we’ve made.  The crust would probably work with any topping but the cheese and onion is amazing (I think feta would also be really good).

Title: Gorgonzola cheese and onion pizzettes
Servings: 6
Cooking Time: 10 minutes
Preparation Time: 2 hours
Category: Entree
Cuisine: Italian
Rating: 5/5 stars
Source: Bread; from sourdough to rye

—
Ingredients
—
3 1/4 cup all-purpose flour
1 t salt
1 t italian herbs
black pepper
1 tsp yeast
1 T olive oil
3 T oil
4 large onions
1 T fresh thyme
6 oz gorgonzola cheese
1 1/4 cup water

—
Instructions
—

Mix the flour, salt, herbs, black pepper, and yeast.  Add the oil and
water and mix and knead until supple and elastic.  Let rise until 1
hour.  Divide the dough into 6 equal pieces.  Roll out thinly  and let
proof for 15 minutes.  Turn oven to the highest setting.  Add the
toppings (onions and gorgonzola cheese.  Cook for 8-10 minutes until
crisp and browned.
Heat 3 T oil and stir in 4 large, finely sliced onions, 1 T fresh
thyme leaves, and 1 bay leaf.  Cut a disk of waxed paper to fit inside
the skillet, then press it down on top of the onions. Cover with a lid
and cook over low heat for 35 minutes.  Uncover, stir well, and cook
until light golden brown and not watery.

—
Nutritional Information
—

*Nutritional information reflects amount per serving.**
CALORIES 428
TOTAL FAT (g) 17
Saturated Fat (g) 7
CHOLESTEROL (mg) 21
SODIUM (mg) 1087
TOTAL CARBOHYDRATE (g) 53
Dietary Fiber (g) 2
Sugars (g) 0
PROTEIN (g) 13

I made these on Monday the 26th at the motel.  I’ve made them again with twice the number of red pepper flakes and it was even better.

Title: Red hot cheese roll-ups
Servings: 9
Cooking Time: 35 minutes
Preparation Time: 2 hours
Category: Bread
Rating: 5/5 stars
Source: Bread; from sourdough to rye

—
Ingredients
—
3 1/4 cups all-purpose flour
1 t salt
2 1/2 red pepper flakes
black pepper
1 1/3 cup water
1 tsp yeast
1 T oil
3 1/2 oz feta cheese
1 cup aged cheddar cheese

—
Instructions
—

Mix 1 t yeast with flour, salt, chile flakes, and black pepper in the
kitchenaid.  Add the water and knead into a very smooth and elastic
dough.  Let rise until doubled in size, about an hour.  Roll out the
dough to a rectangle about 16×10 inches.  Crumble the feta and 2/3 cup
cheddar.  Starting with the long side, roll up the dough like a jelly
roll.  Cut into 9 pieces and arrange them, cut side down in a 10-inch
round cake pan, greased.  Let rise again.  Add remaining cheddar on
top.  Bake at 400F for 35 minutes

—
Nutritional Information
—

*Nutritional information reflects amount per serving.**
CALORIES 259
TOTAL FAT (g) 8
Saturated Fat (g) 5
CHOLESTEROL (mg) 23
SODIUM (mg) 662
TOTAL CARBOHYDRATE (g) 35
Dietary Fiber (g) 1
Sugars (g) 1
PROTEIN (g) 10

From the Kitchenaid Stand Mixer Owner’s Manual

Sorry for the lack of pictures, when we make it next, I’ll be sure to take some.

2 packages of active dry yeast
2 ½ cups warm water (105˚F to 115˚F)
1 tablespoon salt
1 tablespoon butter or margarine, melted
7 cups all purpose flour
2 tablespoons cornmeal
1 egg white
1 tablespoon cold water

Dissolve yeast in warm water in warmed mixer bowl. Add salt, butter, and flour. Attach bowl and dough hook to mixer. Turn to speed 2 and mix about 1 minute, or until well blended. Knead on speed 2 about 2 minutes longer. Dough will be sticky.

Place dough in greased bowl, turning to greased top. Cover. Let rise in a warm place, free from draft, about 1 hour, or until doubled in bulk.

Punch down and divide in half. Roll each half into a 12X15 inch rectangle. Roll dough tightly, from longest side, tapering ends if desired. Place loaves on greased baking sheets that have been dusted with cornmeal. Cover. Let rise in warm place, free from draft, about 1 hour or until doubled in bulk. Preheat oven to 450˚F.

With a sharp knife, make 4 diagonal cuts on top of each loaf. Bake at 450˚F for 25 minutes. Remove from oven. Beat egg white and water together with a fork. Brush each loaf with egg mixture. Return to oven and bake for 5 to 10 minutes longer. Remove from baking sheets immediately and cool on wire racks.

From the Kitchenaid Stand Mixer Owner’s Manual

• 2 packages active dry yeast
• 1 cup warm water (105°F to 115°F)
• 2 cups whole wheat flour
• 3-3 1⁄2 cups all-purpose flour
• 2 tablespoons sugar
• 2 teaspoons salt
• 2 tablespoons softened butter or margarine
• 1 cup warm low-fat milk (105°F to 115°F)
• 1⁄4 cup chopped sundried tomatoes
• 2 teaspoons instant minced onion (we used fresh)
• 2 teaspoons dried parsley leaves
• 1⁄2 cup shredded sharp Cheddar cheese (we used pepper jack)

Dissolve yeast in warm water in small bowl. Set aside. Combine whole wheat flour, 2 cups all-purpose flour, sugar, and salt in mixer bowl. Attach bowl and PowerKnead™ Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 30 seconds. Continuing on Speed 2, gradually add yeast mixture, softened butter, and warm milk to flour mixture and mix about 11⁄2 minutes. Stop and scrape bowl. Add tomatoes, onion, parsley, and cheese. Turn to Speed 2 and mix about 30 seconds. Continuing on Speed 2, add remaining flour, 1⁄2 cup at a time and mix about 2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer.

Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about.

1 hour, or until doubled in bulk. Punch dough down and divide in half. Shape each half into a loaf as directed on page 55. Place in well-greased 81⁄2×41⁄2×21⁄2-inch baking pans. Cover. Let rise in warm place, free from draft, 45 to 60 minutes, or until doubled in bulk. Bake at 375°F for 40 minutes. Remove from pans immediately and cool on wire rack. (NOTE: Loaves may need to be released by running a knife around edges of pans.)

From the Kitchenaid Stand Mixer Owner’s Manual

• 1⁄3 cup plus 1 tablespoon brown sugar
• 2 cups warm water (105°F to 115°F)
• 2 packages active dry yeast
• 5-6 cups whole wheat flour
• 3⁄4 cup powdered milk
• 2 teaspoons salt
• 1⁄3 cup oil

Dissolve 1 tablespoon brown sugar in warm water in small bowl. Add yeast and let mixture stand. Place 4 cups flour, powdered milk, 1⁄3 cup brown sugar, and salt in mixer bowl. Attach bowl and PowerKnead™ Spiral Dough Hook to mixer. Turn to Speed 2 and mix about 15 seconds. Continuing on Speed 2, gradually add yeast mixture and oil to flour mixture and mix about 11⁄2 minutes longer. Stop and scrape bowl, if necessary. Continuing on Speed 2, add remaining flour, 1⁄2 cup at a time, and mix about 2 minutes, or until dough starts to clean sides of bowl. Knead on Speed 2 about 2 minutes longer.

NOTE: Dough may not form a ball on hook. However, as long as hook comes in contact with dough, kneading will be accomplished. Do not add more than the maximum amount of flour specified or a dry loaf will result. Place dough in greased bowl, turning to grease top. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk.

Punch dough down and divide in half. Shape each half into a loaf as directed on page 55. Place in greased 81⁄2×41⁄2×21⁄2-inch baking pan. Cover. Let rise in warm place, free from draft, about 1 hour, or until doubled in bulk. Bake at 400°F for 15 minutes. Reduce oven temperature to 350°F and bake 20 to 30 minutes longer. Remove from pans immediately and cool on wire racks.

Edited from Bread from Sourdough to Rye by Linda Collister

• 4 2/3 c all-purpose flour
• 2 teaspoons salt
• .6 oz cake compressed yeast
• 7/8 c warm water
• 3 medium eggs
• 3 T honey
• 1/3 c oil

Toppings

• 1 egg beaten with a pinch of salt
• 2 T poppy seeds (we didn’t use these)

Makes 1 LARGE Loaf

1. Put the flour and salt in a large bowl, mix well, then make a well in the center (we used a KitchenAid)
2. Put the water in a measuring cup or small bowl, then crumble the yeast over the top and stir until dispersed
3. Pour into the well in the flour, then add the eggs, oil, and honey (coat the spoon with oil and the honey will slide right off it). Mix the ingredients well then gradually work in the flour to make soft but not sticky dough. If too dry, add some water 1 tablespoon at a time: if too sticky, work in extra flour, 1 tablespoon at a time.
4. Mix in an electric mixer with a dough hook for 5 minutes (or knead for 10 by hand). Knead until smooth and elastic.
5. Put dough in a lightly oiled bowl, then turn the dough over so the surface is coated in a thin film of oil—this will prevent a skin from forming. Cover the bowl in plastic wrap. Let it rise until doubled in size, about 1 ½ hours at normal temperature, or overnight in the refrigerator.
6. Punch down the risen dough to deflate. Then let it rise again until doubled in size, about 45 minutes (I only let it rise once and it turned out fine).
7. Turn out dough onto a floured work surface and punch down to deflate. Divide in to 4 (or 3 equal pieces).
8. Using your hands, roll each to a rope about 16X1 inch thick.
9. Pinch the ropes together at one end then braid them.
10. Transfer to the baking sheet and cover with plastic wrap. Let rise until almost doubled in size, about 45 minutes. Meanwhile, preheat oven to 425ºF.
11. Carefully brush the loaf with 2 thin coats of the egg glaze, then sprinkle with poppy seeds if desired.
12. Bake for 10 minutes at 425ºF, then reduce the temperature to 375ºF for 30 minutes (I only cooked it for 20 and it was done). Flip the bread over (hold it with a towel or something) and tap it, if it sounds hollow, it’s done.

Here are the pictures:

These rolls are really good. They are my mom’s recipe. You can make dinner rolls, or cinnamon rolls, or orange rolls with them.

3 cups milk–heat until hot and put in large bowl.  Add 1 cube butter and let melt.  Cool to lukewarm.  Add 1/2 cup sugar, 2T yeast, 2 eggs.  Beat with beater.  Add 4 cups flour.  Sit covered until bubbly/spongy.  Add 2 1/2 t salt.  Add more flour (about 3-4 cups) until able to knead but still sticky.  Let rise in oiled bowl to top of bowl.  Make into rolls or cinnamon rolls and let rise again.  Cook 350 degrees 15 to 20 minutes or until light brown.  

To make orange rolls, take some orange juice concentrate and spread it over the dough (after flattening out).  Then zest two oranges and 1 cup sugar and spread the mixture over the dough.  Then form.  
 

Dinner rolls

Dinner rolls

Orange rolls

Orange rolls (uncooked)