One Hour Bread (May 2010)

One Hour Bread
Penny Lindsay (Demo)

2 Loaves

5 ¼ C. Flour
¼ C. Sugar
½ T. Salt
1 Rounded T. Yeast
2 T. Soy Lechithin
2 C. Hot water

3 Loaves

7 1/3 C. Flour
1/3 C. Sugar
2 t. Salt
2 rounded T. Yeast
2 T. Lechithin
3 C. hot water

4 Loaves

10 ½ C. Bread Flour or wheat Flour
½ C. Sugar
1 T. Salt
3 rounded T. SAF-instant yeast
3 T. Liquid Lechithin
4 C. Hot water

Mix Dry ingredients(Use ONLY SAF Instant Yeast,can be found at Smart & Final). Add Lechithin and water. Mix for 1 min. and check consistency. If dough is too dry, add more water. Dough should be very sticky, like cookie dough at first. Mix for 5 min. (10 min. if using wheat flour). Do not add flour to the dough after it has finished mixing. Spray counter/bread board and pans with Pam Only. Shape Loaves(get all air pockets out) and cover with a dish towel. Let raise for 25 min. Bake at 350 degrees for 25 min.

Penny's Tips for making 1 hour bread:

Penny prefers to use 1/2 white bread flour and 1/2 wheat flour. But if using 100% whole wheat, use 1 T. more lechithin. If you use fresh ground wheat flour, you only need to let the dough raise 18 minutes instead of 25 minutes because the flour is already warm.

After all the ingredients are mixed in, before the kneading begins, the dough should look like chocolate chip cookie dough. After the kneading it will look like smooth bread dough and pull away from the sides of the bowl.

Use a wide mouth canning jar ring to cut hamburger buns out of the dough.

Never pull your dough apart to separate into loaves or rolls. Always use a knife to cut the dough.

To raise the dough, be sure and cover with a towel as yeast needs dark to grow. Make sure it is in a warm place with no breeze.
You can cut bread loaves right out of the oven without squishing it, with an electric knife.

For the pizza dough: let it raise if you like thick crust or cook right away if you prefer thin crust.

Penny's pizza toppings were: alfredo sauce, cooked chicken, pizza blend cheese, green peppers, and mushrooms. Bake at 400 until done.

Penny’s Sloppy Joes

2 lbs. hamburger
½ lg. onion
1 can chicken Gumbo Soup
1 C. Ketchup
¼-1/3 C. brown sugar
4 t. mustard
1 T. Worchestershire Sauce
Salt & Pepper

Brown your hamburger and sauté the onions. Drain excess fat from the pan. Add the other ingredients and let it simmer for 15 min. If it seems a little dry, add a little water to it.
My family loves this with homemade Hamburger buns and oven fries! The secret to the recipe is the chicken gumbo soup. Don’t know what it adds, but it makes it great!

Teri Topham’s Oatmeal Bread (with a Twist)
Penny Lindsay

Makes 3 Loaves:
1 ½ C. Oats (uncooked)
3 ½ C. Hot Water
½ C. Honey

8 C. Bread flour or wheat Flour
3 rounded T. SAF instant Yeast
1 T. Salt

3 T. Lechithin
Honey Butter
½ C. Butter
¼ C. Honey
½ t. Cinnamon
½ t. Vanilla

Stir it up.
You’re Done!!!

In a bowl mix Hot water, oatmeal, and honey. Let it sit while you mix dry ingredients together in your mixing bowl. Add lechithin and then the liquid. Mix for 1 min. Dough should be sticky, like cookie Dough. Add a little more water if it’s too dry, never flour. Continue mixing for 5 min.(10 min. if you are using wheat flour). Turn out on breadboard sprayed with Pam. Shape into 3 loaves and let rise for 25 min. Bake at 350 degrees for 25-30 min. It’s yummy with Teri’s honey butter.

Cheesy Spread
Megan Bodily

1 Cup grated cheddar cheese ( I like sharp the best)
1/2 Cup Mayo
2 T Finely chopped white onion
2 T Parmesan Cheese

Mix together, if not moist enough add more mayo.
Spread on bread and bake at 375 until the cheese bubbles

100% Whole Wheat Rolls
Elizabeth Champion

2 1/3 cups Warm water 2 tsp. salt
2 Tbsp. active dry yeast 2 eggs, beaten
2/3 cup lite olive oil or coconut oil 6 – 6 2/3 cups whole wheat flour
1/3 cup honey 3 Tbsp. apple cider vinegar

Pour hot water (110 to 120 degrees F) into mixing bowl and sprinkle yeast on top and let set 5 minutes.
Add oil, honey, and salt. Add eggs; beat well. Pour 5 cups of flour on top of liquids to make a layer of flour. Make a trough in flour and pour in vinegar. Mix thoroughly with bread hook. Knead in enough flour to make soft dough. (Amount will depend on dryness of flour, moisture in the air, etc. If unsure, just mix in 1 ½ cups more.) Let stand for 10 minutes.
Spray board or counter and hands with olive oil spray. Knead until smooth and elastic and shape into rolls. Let rise in warm place until double in bulk.
Bake at 425 degrees F. for 12 minutes. Brush tops with more oil while still hot in pans. Move to cooling racks.
Makes approx. 3 dozen

White Bread recipe for bread machine
Melanie Droubay

3 cups bread flour
1 1/2 tsp salt
1 1/2 Tbsp Dry milk
1 1/2 Tbsp Butter
1 1/2 Tbsp sugar
1 1/4 cup water
1 tsp dry yeast

Artichoke Spread (makes about 2 cups)
Anne Epperson

1 box of frozen artichokes, defrosted
1/2 cup grated pecorino cheese (or other hard Italian cheese)
Salt and pepper to taste
1/4 cup extra virgin olive oil (more or less)

In a food processor add the artichoke hearts, cheese, salt and pepper and grind for 1 minute. Slowly drizzle the olive oil while the food processor is running. Grind to desired consistency. Serve immediately with bread or crackers, or refrigerate. (personal note: I'm thinking this might be good over pasta, instead of red sauce.)

Corn Bread
Jessica Skubal

1 ½ Cups Flour
2/3 Cup sugar
½ Cup Albers Yellow Corn meal
1 Tbsp. Baking Powder
½ tsp. Salt
1 ¼ Cups Milk
2 large eggs, lightly beaten
1/3 Cup oil
3 Tbsp. Butter, melted

Preheat oven to 350 degrees and grease an 8-inch square baking pan. Mix all dry ingredients together separate from the liquid ingredients, then combine the two. Bake for 35 min. or until knife inserted in center comes out clean.

Banana Muffins
Nancy Stewart

¼ C. butter
¼ C. Vanilla fat-free yogurt
¾ C. sugar
1 ½ C. flour
1 tsp. baking soda
1 tsp. salt
3 ripe bananas (2-3 cups mashed)
Cream butter, yogurt & sugar
In separate bowl, mix dry goods

Alternately add mashed bananas & flour mixture.
(Nuts, choc. chips optional)
Bake at 335 degrees, 15-18 minutes

Banana Bread
Nancy Stewart

6 large ripe bananas, mashed
4 eggs, well-beaten
½ C. shortening
½ C. vanilla yogurt (can substitute 1 C. applesauce for shortening & yogurt)
2 C. sugar
4 C. flour
1 tsp. soda
1 tsp. salt
Nuts and/or chips optional

Cream sugar & shortening w/well-beaten eggs
Combine dry goods in separate bowl
Alternately add mashed bananas & flour mixture.
Bake in loaf pans. 350 degrees. 45 minutes.

Trader Joe's Night (April 2010)

Chili Cornbread Casserole
Janine Weston (demo)

1 box Trader Joes cornbread mix
2 cans chili (regular or vegetarian)
1 can black beans (drained)
1 bag Fritos corn chips (optional)
2 cups grated cheese (optional)
1 4oz can sliced olives

Start with 1 box Trader Joes cornbread mix. Mix according to directions on the box, pour in a lightly greased 9x13 casserole dish and bake at 350 for 15-20 minutes.

While the cornbread is baking, stir together:
2 cans chili
1 can black beans (drained)

Pour above mixture over cornbread and bake for another 15 minutes

Finally, sprinkle the following on top and heat for 5 minutes:
1 Fritos corn chips
2 cups grated cheese
1 4oz can sliced olives

Let sit for 5 minutes and serve w/ guacamole!

Peanutty Sesame Noodles
Janine Weston

8oz spaghetti noodles (for gluten-free, use the brown rice spagetti noodles)
Easy Peanutty Sauce (recipe below)
1 C shredded carrot
2 1/2 C peeled and sliced cucumber
2 green onions chopped
1/4 C roasted peanuts, crushed

Cook noodles according to package directions. Drain. Pour Easy Peanutty Sauce over noodles and toss until noodles are evenly coated. Add carrots and cucumber. Toss gently. Top with green onions and crushed peanuts.

Easy Peanutty Sauce

1/4 C Trader Ming's Soyaki or Veri Veri Teriyaki
1/4 C Creamy Salted Peanut Butter
2 tsp Toasted Sesame Oil
1/4 C water

Whisk Soyaki, peanut butter, and sesame oil until blended. Add water and mix well.

Prep time: 10 minutes
Hands-off cooking time: 10 minutes
Serves: 4-6

Tortellini and Chicken Sausage Soup
Janine Weston

1 C dry Tortellini with Pesto or Mixed Cheese Filling
2 pre-cooked Mushroom Asiago Gourmet Chicken Sausages, cut into 1/2-inch slices (or other variety)
1 14.5oz can Organic Fire Roasted Whole Tomatoes, including juices, or regular canned tomatoes
1 28oz can Rich Onion Soup (or vegetable stock)
2 C water
3 C frozen Greens with Envy, or other greens such as frozen spinach or green beans
Grated or shredded Parmesan cheese

Cut tomatoes into bite-size pieces. Mix tomatoes (including juices), onion soup, and water in a large pot. Bring to a boil.
Add tortellini, sausage, and greens. When mixture comes to a boil again, cover, reduce heat to low, and simmer for 17 minutes.
Sprinkle generously with Parmesan cheese and serve immediately.

Prep time: 5 minutes
Hands-off cooking time: 20 minutes
Serves: 6

TJ’s Pizza
Anne Epperson

Pizza dough in the refrigerator section (near the cheese)
Goat cheese (Silver Goat is my favorite)
Pesto
Piquillo Peppers (chopped)
Artichoke hearts (I use the ones in water) (sliced)
Black Olives (I prefer Kalmata) (pit’s removed and chopped)
Sundried tomatoes (packed on oil) (chopped)

Preheat the oven to 450

Let the dough come to room temperature. The dough is very soft and wet, I generally do not add flour to the dough. Oil a pizza pan, spread the dough to desired thickness or to the edges. Spread the pesto on top, as much or little as you desire, place the sliced artichokes around the pizza dough, and sprinkle on the remaining chopped items. Add the goat cheese, I flake the cheese with a fork and then break it apart as I place it on the pizza.

Note: before I start the prep work, I turn on the oven to get it hot. Use as much or as little to your desired taste. I do all the prep work before stretching the dough. I use 3 piquillo peppers chopped, ½ a can of the artichoke hearts sliced, 8 to 10 kalmata olives chopped, and a tablespoon sundried tomatoes chopped. For the goat cheese, I use between 3 and 4 oz of the Silver Goat log. Now stretch the dough out and add the ingredients.

Bake for 12 minutes or until done.

Edamame Hummus
Carolann Wedlund

1/2 pound Trader Joe's frozen shelled edamame, about 1 1/2 cups
1/4 cup tahini
1/4 cup water
1/2 teaspoon freshly grated lemon zest
1 lemon (about 3 tablespoons), juiced
1 clove garlic, smashed
3/4 teaspoon kosher salt
1/2 teaspoon ground cumin
1/4 teaspoon ground coriander
3 tablespoons extra-virgin olive oil
1 tablespoon chopped fresh flat-leaf parsley
Suggested serving: Sliced cucumbers, celery, and olives

Boil the beans in salted water for 4 to 5 minutes, or microwave, covered, for 2 to 3 minutes.
In a food processor, puree the edamame, tahini, water, lemon zest and juice, garlic, salt, cumin, and coriander until smooth. With the motor running, slowly drizzle in 2 tablespoons of the olive oil and mix until absorbed.
Transfer to a small bowl, stir in the parsley and drizzle with remaining oil. Serve with the suggested vegetables, or refrigerate, covered, up to 1 day.