Recipes and stuff
Buttermilk Bread - 2lb loaf
1 1/2 - 1 5/8 cup Buttermilk
1/4 cup Honey
2 tsp salt
2 Tbs butter/margarine
4 cup unbleached bread flour (I substituted 1 cup whole wheat for 1 of the white)
2 1/2 tsp active dry yeast
Start with smaller amount of liquid. If dough appears too dry add additional liquid, 1 Tbs at a time.
I mixed in my old Kitchenaid stand mixer with dough hook. Mix/knead until dough is silky and smooth.
Form into ball and place in an oiled bowl in a warm place for first rising. Rise until dough has doubled (45 minutes to 1 hour).
When doubled, dump out and punch down/knead a couple minutes to remove bubbles and then form into loaf and place in standard bread pan.
Second rise: I wait until loaf has domed above the edge of pan, another 45min-1hour. Preheat oven to 350F and when up to temperature, place loaf on shelf in the bottom 1/3 of oven. Bake 40-45 minutes until crust is nicely brown and you get a good hollow thump then you knock on bottom of loaf. I usually turn the pan front to back about the half way point to ensure even browning/baking.
Turn out on wire rack and cool *at least* 1 hour before slicing — I know it smells good, but you’ll just end making a mess of the loaf if you try to slice it too soon.
Crockpot recipes: Please… If anyone has favorite recipes they’d like to share, I’d love to have them. After *years* of cooking this is my crock pot and I’m learning from cookbooks and it’s trial and error. While I haven’t had any disasters yet, I have done a few that I won’t try again.
Cooking: I’ve discovered cooking blogs. Do you know there’s nearly as many cooking blogs as there are knitting blogs? Well, that’s not really likely, but there’s a lot and some interesting stuff too.
Knitting: Not much. In kind of a slump again, but I’ll dig myself out of it and be on my way again soon.
Weather: Another winter wonderland — at least if you don’t have to drive in it.
Popularity: 60% [?]
Molly Bee wrote:
Beef Stew
Mix 1-2#s stew meat, chopped up carrots, celery, potatoes and onions. Add one can tomato soup and 1 pkg beef stew seasoning mix. Let er rip on low for 8-9 hours.
Pot Roast or Chicken and Veggies
Chop up potatoes onions and carrots and layer them at the bottom of the crock. Top with a beef roast/or boneless skinless chicken breasts. Dump a can of Campbell’s french onion soup (not the creamy kind) over all and cook on low for 8 hours.
I’ll send you my chili recipe when I get home.
Posted on 28-Nov-06 at 2:48 pm | Permalink
Mary wrote:
I have a crockpot pasta sauce recipe on my blog. If you try it, I would love to hear how you like it.
I *love* my crockpot and would use it much more often if my SO didn’t have such a hatred for all things simmered
Posted on 28-Nov-06 at 3:47 pm | Permalink
Jerry wrote:
Molly.. Thanks. Looking forward to more.
Mary.. Just took a look at your blog. The sauce sounds like a good one and I’ll probably give it a try this week. I’ll let you know what I think.
Posted on 28-Nov-06 at 4:23 pm | Permalink
Suz wrote:
Oh, that Wintery photo is just lovely. Send some out to Maryland, will ya??
I’m not at all surprised about the cooking blogs, i’m sure there are tons of topics we’ve yet to explore. Have fun!
~Suz~
Posted on 28-Nov-06 at 4:51 pm | Permalink
MollyBee wrote:
Hi Jerry! Forgot to add a soup can of water to the stew recipe!
Posted on 28-Nov-06 at 5:24 pm | Permalink
linda wrote:
Wow, love the winter scene, Jerry!
Posted on 29-Nov-06 at 5:52 am | Permalink
Colette wrote:
Fussy Day Chicken
1 “roaster” whole chicken
2 cups of bbq sauce of your choice
Prepare your chicken as you would for roasting in the oven….remove neck and inner organs etc.
Put chicken into crock pot in a feet up position. Pour 1 cup of bbq sauce in the cavity of the chicken. Pour the remaining cup of bbq sauce over the outside of the chicken. Cook on low setting for 6-8 hours.
I like to serve this chicken with rice. The sauce is great served over the chicken and rice.
This is a very simple recipe from an old La Leche League cook book. It has become a favorite of our family
Posted on 29-Nov-06 at 9:32 am | Permalink
Sandra wrote:
Bet that buttermilk bread would make *wonderful* French toast!
Posted on 01-Dec-06 at 2:48 pm | Permalink
Rachel wrote:
Gorgeous photo. Thank you for the feast for the eyes.
Posted on 02-Dec-06 at 8:37 am | Permalink
Julie wrote:
Reading your blog for the first time and thoroughly enjoying it. Thanks for sharing. Your photos are magnificent…black kitty is lovely, to say nothing of the unusual peonies.
If you send me an email addy, I’ll send along a ‘must have’ crock pot stew recipe as an attachment; must have…everyone must have this in his/her repertoire.
Our N.W. snow dump is almost gone…back to rain, which is what we know how to manage!
Cheers, Julie
Posted on 06-Dec-06 at 7:29 am | Permalink