Yule Bread

The best YULE BREAD around! 

---

Ingredients:  

2 pkgs. dry yeast
1/4 c. warm water
3/4 c. warm milk
1/4 c. sugar
1 tsp. salt
1 egg
1/4 c. shortening
3 1/2 to 4 c. flour
1/2 c. raisins
1/2 c. candied or 15 chopped cherries
1 1/2 tbsp. cardamom
1/2 c. chopped walnuts

Directions:

Dissolve yeast in water and warm milk. Add sugar, salt, egg, shortening, and 2 cups flour. Mix; add yeast. Beat until smooth. Add raisins, cherries, nuts, and cardamom. Mix well. Add remaining flour. Knead dough until easy to handle; place in greased bowl, cover, and let rise until doubles. Shape in round loaves. Place on cookie sheet. Brush top with egg whites. Let rise until double. Bake 35 minutes at 375 degrees.Frost: While warm with 3 tablespoons butter, 1 1/2 cups powdered sugar, pinch of salt, and 2 tablespoons hot water.

Yule Log

I moved and sold my house 2 years ago.  I now live in an apartment and we don't have a way to burn wood inside or outside.  I have been wanting to burn a Yule log since my move but I have had to compromise. 

We went down to my parents house a week ago in Hocking county. They heat their whole house in the winter with wood and with a wood burner.  I asked my dad if i could get a couple of logs that he had that were cut in half.  He said i could.  My husband picked them out for me.  (He could reach them where i couldn't, my parents have a wood shed and it's full to the top) 

I ended up bringing them home.  My husband went and bought a 2" drill bit so drill the holes to place the votive candles in.  After that, I got out the dremel and sanded it down, glued felt on the bottom so not to scratch any tables.  I then got out the glue gun and glued on some pine cones i picked up on a couple of walks and I also glued on some seasonal greenery that is sold in the holiday sections at your local store. 

I did two of these this way and they turned out wonderfully.  Now i can light the candles to welcome the sun back and wish for prosperity and good things to come to us in the new year. 

These were really easy to make and a LOT of fun!! 

Bird Seed Ornaments for outdoors

 If you love to feed the birds i found this really easy recipe to make your little feathered friends happy and to give them a little food to eat to help them get through the winter months.

These are also great gift ideas.  Keeping it simple and giving the experience of spending a few moments watching nature-a few moments to slow down, relax and slow the mind.

What you will need:

3/4 cup flour
1/2 cup water
1 envelope unflavored gelatin
3 tbsp. corn syrup
4 cups birdseed
molds (muffin tin, cookie cutters & mason jar rings)
nonstick spray
drinking straws
waxed paper
twine

1:  boil water and dissolve the gelatin, add the corn syrup and flour and stir until well combined in large mixing bowl. 

2: Add the birdseed to the mixture, stir until well coated.  If you start mixing with your hands, i recommend spraying a little oil on your hands so the seed won't stick. 

3: Spray your molds with cooking spray and spoon the birdseed mixture into each mold  & pack it down.  Cut straw in sections and insert in center of mold, making sure it goes all the way through. 

4: Leave the birdseed mixture in the molds for 2-3 hours. Then remove the straws and lay out a sheet of waxed paper. Gently remove the hardened ornaments from the mold and place them on the wax paper upside down. Allow them to dry for at least another 2- 3 hours or overnight. 

5: Cut your twine and carefully put it through the hole.  

6: Package them up for gifts or place on tree for our little feathered friends.  

 

French Bread

second rise

baked and fresh out of the oven

 

 

Ingredients

• 6 cups all-purpose flour
• 2 1/2 (.25 ounce) packages active dry yeast
• 1 1/2 teaspoons salt
• 2 cups warm water (110 degrees F/45 degrees C)
• 1 tablespoon cornmeal
• 1 egg white
• 1 tablespoon water

Directions

1. In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
2. On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
3. Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
4. Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
5. With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.

Nutritional Information

Nutritional Information

French Bread

Servings Per Recipe: 30
Amount Per Serving
Calories: 94

• Total Fat: 0.3g
• Cholesterol: 0mg
• Sodium: 119mg
• Total Carbs: 19.5g
•     Dietary Fiber: 0.8g
• Protein: 2.9g

Cranberry orange bread

Ingredients

• 2 cups all-purpose flour
• 1 cup sugar
• 1 1/2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 egg
• 1/2 cup orange juice
• Grated peel of 1 orange
• 2 tablespoons melted butter or margarine
• 2 tablespoons hot water
• 1 cup fresh or frozen cranberries
• 1 cup coarsely chopped walnuts

Directions

1. In a large mixing bowl, combine dry ingredients. In another bowl, beat egg. Add orange juice, peel, butter and hot water. Add to flour mixture, stirring just until moistened. Gently fold in cranberries and walnuts. Spoon into greased 9-in. x 5-in. x 3-in. loaf pan. Bake at 325 degrees F for 60 minutes or until toothpick inserted near the center comes out clean. Cool for 10 minutes before removing to a wire rack.  

Chocolate-Dipped Pretzels

Chocolate-Dipped Pretzels are easy to make, and the combination of sweet chocolate and salty, crunchy pretzels is fantastic. You can use any pretzels you want, but I recommend large pretzel rods or twists, since they are faster to make and look great when packaged as a gift.

Prep Time: 10 minutes

Total Time: 10 minutes

Yield: 24 chocolate-dipped pretzels

Ingredients:

• 1 package (12 oz) semi-sweet chocolate chips or chopped chocolate
• 1 tbsp shortening
• 2 dozen pretzel rods or large pretzel twists
• Assorted sprinkles or small candies (optional)
• 1/2 cup white chocolate chips (optional)

Preparation:

1. Prepare a baking sheet by lining it with aluminum foil.
2. Combine the chocolate chips or chopped chocolate and the shortening in a large microwave-safe bowl, and microwave until the chocolate is melted, stirring after every 20-30 seconds. When chocolate gets overheated it thickens and becomes unworkable, so watch your chocolate carefully! Take it out of the microwave when there are still unmelted chips remaining, and stir until the final chips melt.
3. If dipping pretzel rods, hold a rod by one end and dip it in the chocolate, leaving an inch or two uncovered. If you are dipping pretzel twists, drop the whole pretzel in the chocolate and submerge it slightly. Use a fork to pull the pretzel out of the chocolate. Shake the chocolate-dipped pretzels several times to remove excess chocolate, and place it on the prepared baking sheet. If you are using sprinkles or small candies, sprinkle them on when the chocolate is still wet. Repeat with remaining chocolate and pretzels.
4. Place the pretzels in the refrigerator for about 30 minutes to set the chocolate.
5. If desired, melt the white chocolate and drizzle it over the pretzels for a decorative look. Briefly return the candy to the refrigerator to set the white chocolate before serving.

Almost-Famous Rosemary Bread

1 1/4 ounce packet active dry yeast
2 teaspoons sugar
2 tablespoons extra-virgin olive oil plus more for brushing and serving.
2 1/2 cups all purpose flour
2 tablespoons dried rosemary
1 teaspoon fine salt
1/2 teaspoon kosher salt Freshly ground pepper

Directions:
Stir the yeast, sugar and 1/4 cup warm water in a large bowl.  Let sit until foamy about 5 minutes. 

Add 1sablesppon olive oil, the flour, 1 1/2 tablespoons rosemary, the fine salt and 3/4 warm water, stir with a wooden spoon (or with the dough hook if using a mixer) until a dough forms. 

Turn the dough out onto a lightly floured surface and knead, dusting lightly with flour if necessary until smooth and elastic, about 10 minutes. (or knead with the dough hook on medium high speed, adding a little flour if the dough sticks to the bowl, about 8 minutes)

Brush a large bowl with olive oil.  Add the dough, cover with plastic wrap and let stand at room temperature until more than doubled.  About 2 hours.

Brush 2 baking sheets with olive oil. Generoursly flour a work surface; turn the dough out onto the flour and divide into 4 pieces.  Working with one piece at a time, sprinkle some flour on the dough, then fold the top and bottom portions into the middle. Fold in the sides to make a free form square. Use a spatural to turn the dough over, then tuck the corners under to form a ball. Place seam side down on prepared baking sheet. Repeat with the remaining dough, putting 2 balls on each baking sheet. Let stand.  uncovered until more than doubled about 2 hours. 

Preheat oven to 400 degreesF. bake the loaves 10 minutes; brush with the remaining 1 tablespoon olive oil and sprinkle with the kosher salt and remaining 1/2 tablespoon rosemary. Continue baking until golden brown, about 10 more minutes. Transfer to a rack to cool. Serve with Olive oil seasoned with pepper.

Second rise waiting to go into oven

fresh out of oven and on rack to cool.

Pumpkin Walnut Bread

So it's that time of year again and I am getting ready to bake away.  I have got the house decorated and all my Yule tides in order with my next step doing some baking.

Today my baking was for a fundraiser at out local UU Church in Kent.  I had made some mini pumpkin loafs for a fundraiser as well as a bigger loaf for us.  I also made some lemon bread and rosemary bread with pictures and recipes to come.

Pumpkin Bread with Walnuts for the Fundraiser at Church.

 INGREDIENTS:

• 1 1/2 cups flour
• 1/2 teaspoon of salt
• 1 cup sugar
• 1 teaspoon baking soda
• 1 cup pumpkin puree
• 1/2 cup olive oil
• 2 eggs, beaten
• 1/2 cup water
• 1/2 teaspoon nutmeg
• 1/2 teaspoon cinnamon

•  1/2 teaspoon allspice
• 1/2 cup chopped walnuts

1. Preheat oven to 350F. Sift together the flour,

The big loaf is for home :)

 salt, sugar and baking soda. 
2. Mix the pumpkin, oil, eggs, 1/4 cup of water and spices together, then combine with the dry ingredients, but do not mix too thoroughly. Stir in the nuts.
3. Pour into well buttered 9x5x3 loaf pan and bake 50-60 minutes until a think skewer poked in the very center of the loaf comes out clean. Turn out of the pan and let cool on a rack. 

All packaged and ready to sell.