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Molasses Oatmeal Bread

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Molasses Oatmeal Bread

Yeast bread that I make to go along with baked beans. One of my favorite Yeast bread recipes.
Prep Time 0 minutes
Cook Time 45 minutes
Servings 2 loaves
Author Serena

Ingredients

  • 2 packages dry yeast
  • 1/2 cup water warm water check temp to be sure not too hot
  • 1 cup scalded whole milk
  • 2 tablespoons sugar
  • 1 tablespoon salt
  • 2 tbsp shortening
  • 1/3 cup light molasses
  • 4 1/2 cups all purpose flour
  • 1 1/2 cups quick rolled oats

Notes

Soften yeast in warm water. 
Pour scalded milk over sugar, salt, shortening, and molasses. Cool to lukewarm.
Stir in 1 cup of the flour. 
Add softened yeast and oats. 
Stir in enough of remaining flour to make a soft dough. 
Turn out on a floured board and knead for about 10 minutes or until dough springs back when pressed. 
Place in a greased bowl and brush with melted shortening.
Cover and let rise until double in size. About one hour. 
Punch down, cover and let rest for 10 minutes. 
Divide dough in half and shape each half to form a loaf .
Bread pan size 8 1/2 x 4 1/2 c 2 1/2.  Brush with shortening. 
Cover and let rise until double in size (about 45 minutes)
Makes two loaves
Bake at 350 degrees for about 45 minutes until golden brown. 
Original recipe came from "ALL TIME ANY TIME TIME"  booklet from Quaker Oats.

Apple Bars from Ina Garten

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apple bar squares

For the Crust

1 pound (4 sticks) unsalted butter, at room temperature
3/4 cup granulated sugar
1/2 cup light brown sugar, lightly packed
2 teaspoons pure vanilla extract
4 cups all-purpose flour
1 1/2 teaspoons kosher salt
1/2 cup chopped walnuts
1 teaspoon ground cinnamon

For the apple filling:

1 1/2 pounds Granny Smith apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)

1 1/2 pounds Golden Delicious apples, peeled, quartered, cored, and sliced 1/8 inch thick (3 large)

2 tablespoons freshly squeezed lemon juice

1/4 cup granulated sugar

1 teaspoon ground cinnamon

1/8 teaspoon ground nutmeg

4 tablespoons (1/2 stick) unsalted butter

Directions

  1. Preheat the oven to 375 degrees.
  2. For the crust, place the butter, granulated sugar, brown sugar, and vanilla in the bowl of an electric mixer fitted with the paddle attachment and beat on medium speed for 2 minutes, until light and creamy. Sift the flour and salt together and, with the mixer on low, slowly add to the butter-sugar mixture, beating until combined. Scatter two-thirds of the dough in clumps in a 9 x 13-inch baking pan and press it lightly with floured hands on the bottom and 1/2 inch up the sides. Refrigerate for 20 minutes. Bake for 18 to 20 minutes, until the crust is golden brown, and set aside to cool.
  3. Meanwhile, put the mixing bowl with the remaining dough back on the mixer, add the walnuts and cinnamon, and mix on low speed to combine. Set aside.
  4. Reduce the oven to 350 degrees.
  5. For the filling, combine the Granny Smith and Golden Delicious apples and lemon juice in a very large bowl. Add the granulated sugar, cinnamon, and nutmeg and mix well. Melt the butter in a large (10-inch-diameter) pot, add the apples, and simmer over medium to medium-low heat, stirring often, for 12 to 15 minutes, until the apples are tender and the liquid has mostly evaporated. Spread the apples evenly over the crust, leaving a 1/2-inch border.
  6. Pinch medium pieces of the remaining dough with your fingers and drop them evenly on top of the apples (they will not be covered). Bake for 25 to 30 minutes, until the topping is browned. Cool completely and cut into bars.

Cook’s Note

Ina lined the baking pan with parchment paper before making the crust.

“Cooking for Jeffrey” by Ina Garten © Clarkson Potter 2016. Provided courtesy of Ina Garten. All rights reserved.

  • Level: Intermediate
  • Total: 2 hr (includes chilling time)
  • Active: 50 min
  • Yield: 12 bars

My thoughts: it was a lot of steps and lots of time to prepare. It was nothing that special. It was sort of difficult to make the crust go up the sides.  Would not make this a favorite. Other Apple Bars were better than this recipe.  Main issue was the amount of butter (over a pound of butter) to make the crust. The apples I used were Granny Smith and a new variety called Pink Lady.

Field Guide for WP upgrade to 5.8

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Check the Field Guide for more!

Check Check the Field Guide for more!

Check out the latest version of the WordPress Field Guide. It highlights developer notes for each change you may want to be aware of. WordPress 5.8 Field Guide.out the latest version of the WordPress Field Guide. It highlights developer notes for each change you may want to be aware of. WordPress 5.8 Field Guide.

WordPress 5.8 Field Guide

Toll House Chocolate Chip Cookies

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Use Orange Scoop for the larger size of cookie

375 degree oven, greased cookie sheets. Best to make a double batch since they don’t last long in the cookie container.

Ingredients
Single Batch
2 and 1/2 cup flour
1 teaspoon baking soda
1 teaspoon salt
1 cup softened butter or shortening
3/4 cup granulated sugar
3/4 cup brown sugar
1 teaspoon vanilla
1/2 teaspoon water
2 eggs
12 ounce package chocolate chips (2 cups)
1 cup chopped nuts (can be optional)

Sift together 2 and flour, baking soda, salt and set aside.
Combine butter/shortening, sugar, brown sugar, vanilla and water and beat until creamy. Beat in eggs.

Add flour mixture to creamed mixture and mix well.
Stir in chocolate chips and nuts. and mix well.

Drop by well-rounded half teaspoons onto greased cookie sheets.
Use pink colored scoop for large cookies.

Use orange colored scoop for much larger cookies (will make about two dozen cookies with the orange colored scoop)

Bake 10-12 minutes.
Makes 100 one inch cookies if using the half teaspoon size. (single original recipe size)
With pink scoop = makes about two dozen cookies
With orange scoop = makes large cookies but need to double or triple recipe

Mom’s Buttermilk Cookies

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Ingredients

  • 1/2 cup butter, softened
  • 1 cup sugar
  • 1 large egg, room temperature
  • 1 teaspoon vanilla extract
  • 2-1/2 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1/2 cup buttermilk
  • FROSTING:
  • 3 tablespoons butter, softened
  • 3-1/2 cups confectioners’ sugar
  • 1/4 cup whole milk
  • 1 teaspoon vanilla extract
  • 1/2 cup finely chopped walnuts, optional

Directions

  • Preheat oven to 375°. Cream butter and sugar until light and fluffy. Beat in egg and vanilla. In a separate bowl, whisk flour, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
  • Drop by rounded tablespoonfuls 2 in. apart onto greased baking sheets. Bake until edges are lightly browned, 10-12 minutes. Remove to wire racks to cool.
  • For frosting, combine butter, confectioners’ sugar, milk and vanilla; beat until smooth. Spread over cookies; if desired, sprinkle with chopped walnuts.

 

Credit:    https://www.tasteofhome.com/recipes/mom-s-buttermilk-cookies/

Biscuits with Sliced Ham and Apricot Preserves

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These fun little sandwiches are just the thing for a casual brunch or light lunch. Slices of country ham are tucked inside flaky biscuits along with a slathering of apricot preserves and Dijon mustard, which balance the richness of the meat. The buttermilk in the biscuit dough contributes a pleasant tanginess and helps the biscuits to rise.

Ingredients:

  • 3 1/2 cups (17 1/2 oz./545 g) all-purpose flour, plus more for dusting
  • 2 1/2 tsp. baking powder
  • 1 tsp. kosher salt
  • 1 tsp. sugar
  • 1/4 tsp. baking soda
  • 16 Tbs. (2 sticks) (8 oz./250 g) cold unsalted butter, cut into 1/2-inch (12-mm) cubes, plus 2 Tbs. unsalted butter, melted
  • 1 cup (8 fl. oz./250 ml) cold buttermilk
  • Flaky sea salt
  • 1 lb. (500 g) country ham, thinly sliced
  • Apricot preserves for serving
  • Dijon mustard for serving

Directions:

Preheat an oven to 400°F (200°C). Line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking powder, kosher salt, sugar and baking soda. Using a pastry blender or 2 knives, cut in the cold butter until the pieces are the size of peas. Drizzle in the buttermilk and mix with a fork until a shaggy dough forms.

Turn the dough out onto a floured work surface and knead once or twice to bring the dough together, then pat into a square about 1 inch (2.5 cm) thick. Cut the dough into 4 equal squares, then stack them on top of each other. Press down to flatten into a square about 1 inch (2.5 cm) thick. Using a floured knife, cut the dough into 9 equal squares. Place on the prepared baking sheet, spacing the biscuits about 1 inch (2.5 cm) apart, and freeze for 10 minutes.

Brush the tops of the biscuits with the melted butter and sprinkle with flaky sea salt. Bake until the biscuits are deep golden brown, 20 to 25 minutes. Transfer the pan to a wire rack. Serve the biscuits slightly warm or let cool completely.

Split the biscuits in half and serve with the ham, apricot preserves and mustard for making sandwiches. Makes 9 biscuits.

Williams Sonoma Test Kitchen

Chiles en Nogada – Mexican Stuffed Peppers

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stuffed peppers mexican

1 pound ground pork (or I use breakfast sausage links from Morgan’s or Jimmy Dean sausage)
1 small onion, chopped
1 clove garlic
1 8 ounce can of sliced peaches, drained
1 medium pear, peeled and cored if fresh or 1 can of pear slices drained
1 8 ounce can tomato sauce
1/4 cup raisins
3/4 teaspoons salt
1/4 teaspoon cinnamon
6 large green bell peppers or poblano chilies.
(This recipe is also good for just using filling as a tortilla or wrap as well since I really don’t like green peppers)
Nut Sauce
1/4 cup pomegranate seeds (optional)

In skillet cook pork, onion, and garlic till meat is brown and onion is tender. Drain off fat. Chop peaches and pears and add to meat along with tomato sauce, raisins, salt and cinnamon. Simmer uncovered for 10 minutes.

Meanwhile cut tops off from green peppers, remove seeds and veins. Cook in large amount of salted water for about 10 minutes or till tender crisp; drain.
Sprinkle insides of peppers with salt.

Spoon meat filling into peppers; place in shallow baking dish. Bake at 350 degree oven for 20 minutes until heated through.

To serve top with teaspoon of Nut Sauce for each green pepper; sprinkle with pomegranate seeds.
Makes six servings if using six peppers.  Add nut sauce on top of meat filling and roll up if doing a wrap instead of stuffed pepper

Nut Sauce: in blender or with mortar and pestle, grind 1/4 cup walnuts and 1/4 cup blanched almonds. Combine with 1 cup dairy sour cream and 1/4 cup milk.
Stir  in the nuts, 1/8 teaspoon ground cinnamon, dash salt and dash pepper

Recipe on page 52 in Mexican Cookbook
Picture of stuffed peppers is on page 38.

A favorite and guests really like this when we have had friends for dinner.  Since we don’t seem to eat the cooked green pepper we just use the filling as a wrap or roll up  or just eat filling separately.

How to Make the Most Delicious Christmas Butter Cookies

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Butter cookies are a holiday classic for a reason: They’re delicious, versatile, and make the perfect foundation for sugary-sweet frosting. Using the cookie cutter of your choice, turn this basic dough into stars, Christmas trees, and more. But don’t stop here: Try more of our favorite Christmas cookie recipes!

Editor’s Note: This recipe was updated on December 23, 2020 to clarify that you need to add salt to the dough if using unsalted butter.

1 c. unsalted butter (no substitutions), at room temperature
1/2 c. granulated sugar
1 large egg
1 tbsp. vanilla extract
3 c. all-purpose flour
1/2 tsp. baking powder
1/2 tsp. kosher salt
Assorted colored granulated sugars for decorating
Ornamental Frosting

Preheat oven to 350ºF. In large bowl, with mixer at low speed, beat butter and sugar until blended. Increase speed to high, beat until light and creamy. At low speed, beat in egg and vanilla. Beat in flour, baking powder, and salt just until blended.
Divide dough into 4 equal pieces. Wrap each piece with plastic wrap and refrigerate until firm enough to roll, about 1 hour.
On lightly floured surface, with floured rolling pin, roll 1 piece of dough 1/8 inch thick. With floured 2- to 3-inch assorted cookie cutters, cut dough into as many cookies as possible, wrap and refrigerate trimmings. Place cookies, 1 inch apart, on large ungreased cookie sheet, sprinkle cookies with colored sugar now if you like, or frost with Ornamental Frosting after baking.
Bake cookies 10 to 12 minutes, until lightly browned. Transfer cookies to wire rack to cool. If you like, brush colored sugar remaining on cookie sheets onto piece of waxed paper to use again. Repeat with remaining dough and trimmings.
When cookies are cool, prepare Ornamental Frosting if you like, use to decorate cookies as desired. Sprinkle colored sugars as desired on frosting before it dries. Allow frosting to dry completely, about 1 hour. Store cookies in tightly covered container up to 2 weeks.

Notes: reviews on the website for this recipe have mixed comments. Many folks had issues with the recipes – too dry and not the best recipe to use. I have not made this recipe but added to the collection to try at another time.

Source:    https://www.goodhousekeeping.com/food-recipes/a4281/christmas-butter-cookies-1129/

 

Old Fashioned Date-Nut Bread

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DateNutBread- Old Fashioned

Ingredients

  • 2 cups (227g) chopped dates
  • 4 tablespoons (57g) softened butter
  • 1 teaspoon baking soda
  • 3/4 teaspoon salt
  • 2/3 to 3/4 cup (142g to 159g) brown sugar
  • 1 cup (227g) hot brewed coffee
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 tablespoon (14g) vodka or brandy, optional; to enhance flavor
  • 1/2 teaspoon baking powder
  • 1 3/4 cups (206g) King Arthur Unbleached All-Purpose Flour
  • 1 cup (113g) coarsely

Instructions

  1. Preheat the oven to 350°F. Lightly grease an 8 1/2″ x 4 1/2″ loaf pan.
  2. Place the dates, butter, baking soda, salt, and brown sugar in a mixing bowl. Pour the hot coffee into the bowl, stirring to combine. Allow the mixture to cool for 15 minutes.
  3. Add the egg, vanilla, liquor, baking powder, and flour, beating gently until smooth. Stir in the walnuts.
  4. Pour the batter into the pan, gently tapping the pan on the counter to settle the batter.
  5. Bake the bread for 45 to 55 minutes, tenting the loaf gently with foil after 30 minutes, to prevent over-browning. Remove the bread from the oven; a cake tester or toothpick inserted into the center should come out clean, and an instant-read thermometer should read about 200°F.
  6. After 10 minutes, gently turn the bread out of the pan onto a rack to cool. Cool completely before slicing. Wrap airtight, and store at room temperature for several days; freeze for longer storage.

Tips from our Bakers

  • Feel free to use a flavored coffee here; caramel or vanilla are both good choices.
  • What’s up with the vodka or brandy? Alcohol is a flavor enhancer, serving to disperse flavor molecules throughout the bread; leave it out if you like.
  • Why the range in sugar? Some people like sweeter breads; some, less so. Your choice.
  • Can you substitute boiling water for hot coffee? Well, if you’re thinking substitute because you don’t like the flavor of coffee, don’t worry; the bread doesn’t taste at all like coffee. If you can’t take coffee’s acidity or caffeine, though, then substituting water is fine. The bread may be slightly denser, due to the removal of coffee’s acidity, which reacts with baking soda to produce rise; counteract this by substituting 1 tablespoon lemon juice for 1 tablespoon of the water.

Source : https://www.kingarthurbaking.com/recipes/old-fashioned-date-nut-bread-recipe

Raspberry Lemon Thumbprint Cookies

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RASPBERRY LEMON THUMBPRINT COOKIES
MAKES 4 DOZEN COOKIES
1/2 cup raspberry jam or jelly
1 tablespoon raspberry liqueur, such as Chambord
2 1/4 cups all-purpose flour, plus more for forming
1 teaspoon baking powder
1/4 teaspoon salt
2 sticks (1 cup) butter, at room temperature
2/3 cup sugar
2 large egg yolks
1 tablespoon finely grated lemon zest
1 tablespoon fresh lemon juice
1 teaspoon pure vanilla extract


Preheat the oven to 350 degrees F. Line two rimmed baking sheets with parchment paper.
In a small bowl, stir to combine jam and Chambord; set aside.
In a medium bowl, whisk to combine flour, baking powder, and salt.
In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and sugar until light and creamy. Add egg yolks, one at a time, along with the lemon zest, lemon juice and vanilla and beat until combined.
Add the flour mixture, in 2 additions, and beat just until moist clumps form.
Remove dough from the bowl and gather with your hands to form a ball.
Pinch off small pieces of dough and roll to form 1-inch balls.
Place on prepared baking sheets, about 1 inch apart.
Dip your index finger in flour and press into a ball of dough to form an indentation in the center of each ball. Fill each indentation with nearly ½ teaspoon reserved jam mixture.
Transfer to oven and bake until golden brown, about 20 minutes.
Transfer cookies to wire racks to cool completely.
Recipe courtesy Emeril Lagasse, copyright Martha Stewart Living Omnimedia, LP., all rights reserved. 

 

Emeril Lagasse
Emeril Lagasse