Wild Rice Bread

     Attention bread bakers — this is our new favorite bread! I found the recipe on the allrecipes.com app; then made just a few minor adjustments. The original recipe says this makes five loaves, however I divide it into fourths and it makes tall loaves. Wild rice and molasses gives this tender, moist bread a nutty flavor. Warm it and serve with soups, salads, or main dishes, toast it for breakfast, or use it for the very best grilled cheese sandwich! This recipe can also easily be cut in half.

 

Wild Rice Bread

2 (1/4 oz.) pkg. active dry yeast (or about 2 tablespoons bulk yeast)

4 1/2 cups warm water (110 - 115°), divided use

1/2 cup granulated sugar, divided

1/2 cup vegetable oil

1/2 cup molasses

2 tablespoons salt

1 1/2 cups cooked wild rice*

About 14 cups all-purpose flour (or use part bread flour &/or white whole wheat flour)

1.   In a large mixing bowl, dissolve yeast in 1 cup warm water. Add 1 tablespoon sugar; let stand for 5 minutes.

2.   To the yeast mixture, add the oil, molasses, salt and remaining 3 1/2 cups water and remaining sugar; mix well. Add wild rice.

3.   Stir in about 10 to 12 cups  of flour to form a soft dough. (Add more flour as as you knead to keep dough from being sticky . . . but AVOID adding too much— the dough should remain soft and very pliable.) Turn onto a floured surface; knead until smooth and elastic, about 6 to 8 minutes (kneading can also be done in a standard-size Kitchen-Aid type mixer, however plan to spend a little time cleaning it afterwards – dough tends to work itself up onto the head of the mixer).

4.   Place in a large greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 1/2 hours.

This is what the dough looked like after the first rise.

5.   When double is doubled in bulk, punch it down. Re-cover and let rise until doubled, about 1 hour. Punch dough down again. Turn onto a lightly floured surface; divide into four portions. Shape each into a loaf. Place in four greased or sprayed 9x 5x 3” loaf pans. Cover and let rise until doubled, about 1 hour.

Loaves have gone through a second rise and are ready to go into a preheated oven.

6.   Bake in a preheated 375° oven for 20 to 30 minutes or golden brown. Remove from pans to wire racks to cool. If desired, brush loaves with just a little butter as they cool – it will make the tops shine.

Out of the oven and ready to eat!

*I found a 4 oz. pkg. of Wild Rice locally; cooked according to package directions, it yielded 2 1/2 cups prepared rice. I bagged, labeled and froze the remaining rice for another batch of bread. I suppose you could reduce the rice in the recipe to 1 1/4 cups and then you’d have an equal amount for the next batch of bread. Wild Rice is also available in bulk at some specialty stores.

Baking Tips:

·     If you measure the oil first and then the molasses, as listed in the recipe above, the molasses will fall right out of the measuring cup without scraping.

·     To shorten the proofing time ( in steps #4 & 5 above), use the “Bread Proof” setting of an oven. In my oven the rising time is cut by about half.  No “Bread Proof” setting – a similar environment can be created placing the bread (covered with a towel) in a gas oven warmed by a pilot light or in an electric oven that has been turned on at 200° for one minute, then turned off.  To create a moist “proof box,” set a pan of hot water on the bottom rack and place the rolls on a rack above the water.

·     Testing for “double in size”: Press the tips of two fingers lightly and quickly 1/2”  into the dough.  If the dent stays, it is double. 

·     To shape yeast bread loaves: With a rolling pin, roll dough into a sheet about a 9 x 12” rectangle (roll gently but firmly to get rid of gas bubbles in the dough as well as to shape). Using your hands, roll up dough like a jelly roll, starting at long side.  Pinch edges to seal, and then fold sealed ends under. Place, seam-side down, in greased pans.      

·    To check for doneness: When the baking time is up, remove one loaf and tap the bottom or sides. It should be done if it sounds hollow. For even more accuracy, use an instant read thermometer inserted in center of bread. Soft rolls should register @ 190° F and Breads should have an internal temp of 210° F.

Fishin’ for Compliments –Broiled Fish Filets

     I’ve been making this recipe ever since my sister, Marla Payne, sent it (that was back in the days when we actually exchanged letters via the U.S. mail). The topping adds loads of flavor and it is a quick-to-make entrée. Originally the recipe specified orange roughy but we usually use tilapia. However, nearly any other white fish can be substituted (flounder, cod, haddock, red snapper, pollock, bass or grouper).

     The American Heart Association recommends eating fish at least two times (two 3.5 oz. servings ) a week. Fish is naturally rich in high-quality protein yet low in fat, saturated fat, cholesterol and calories.

Fishin’ for Compliments – Broiled Fish Filets     Yield: 3 to 4 servings (allow about 1/3 to 1/2 lb. raw fish filets per person)

1 1/2 lb. skinless white fish filets

2 tablespoons lemon juice (fresh-squeezed preferred)

Cheese Topping:

1/2 cup Parmesan cheese
1/4 cup butter, softened (could reduce this to 2 – 3 tablespoons)

3 tablespoons mayonnaise (could use reduced fat or the mayo 

made from olive oil)

3 tablespoons green onions, chopped,

Salt to taste

Dash of hot sauce (such as Tabasco®)

1.   Place filets in greased or sprayed casserole dish. Brush with the lemon juice. Let stand 10 minutes.

2.   Meanwhile, heat up oven broiler (following oven specifications) and mix up the topping.

3.   Broil filets 4” from heat until they flake easily with a fork – about 4 to 6 minutes total.

4.   Remove the fillets from the oven and cheese mixture on the top side. Broil for 2 more minutes or until the topping turns golden brown and fish flakes easily with a fork. DON'T OVERCOOK!

  

Cooking Tips:

Find out more about fish classifications, facts, and healthy recipes at these websites:

• Buying and Cooking Fish and Shellfish
• Fish Cooking
• EatingWell is one of my favorite magazines and websites. This link will lead you directly to fish recipes but check out their articles on fish + scan their many offerings for healthy cooking.

Nutty Cinnamon Roll Ups

    We just taught a hands-on  fillo* class at the Culinary Center of Kansas City  so this recipe is for all those cooks who have proven that working with this paper-thin dough is really not all that difficult!  Once the mysteries of fillo have been dispelled, these roll ups should be a snap to prepare. And, they are delicious!

*Other spellings include filo or phyllo.

Nutty Cinnamon Roll Ups     Make 1 1/2 dozen

3/4 cup chopped nuts, toasted (use all almonds, walnuts or a combination of favorite nuts)

1 tablespoon granulated sugar

1 tablespoon butter, softened

1/2 teaspoon ground cinnamon

12 sheets fillo dough (14” x 9”)

Melted butter for brushing on fillo sheets (see tip below for approximate amount)

1/4 cup honey, divided

1.     Place nuts in food processor; cover and process until finely chopped. Add sugar, butter and cinnamon; cover and process until blended.

2.     Place one sheet of fillo on a work surface. Brush with melted butter. Repeat with second layer. (Keep remaining fillo dough covered with plastic wrap and a damp towel to avoid drying out.) Spread 1/3 cup nut mixture over fillo to within 1” of sides, drizzle with 1 tablespoon of honey. Layer with 2 more sheets of fillo, spraying each layer with cooking spray.

3.     Roll up jelly-roll style, starting from short side. Repeat with remaining fillo, nut mixture and honey.

4.     With a sharp knife, cut each roll into 6 pieces; place seam side down on a greased or sprayed baking sheet. Spray round with cooking spray. Bake in a preheated 325° oven for 16 to 20 minutes or until golden; drizzle with remaining honey.

Fillo Dough Tips:

• Allow frozen fillo dough to thaw in refrigerator overnight.
• Carefully unroll fillo sheets onto a smooth, dry surface.
• Cover fillo completely with plastic wrap and then with a damp towel.
• Use a small stack of fillo at a time.  Cover other sheets completely with plastic wrap and set aside.  Do not leave uncovered for more than one minute to avoid drying out.
• Use approximately 1/2 cup butter for 16 full-sized sheets of fillo dough, or 1/2 Tbsp. of butter per full fillo sheet. (8 Tbsp. = 1/2 cup = 1 stick butter). Unsalted butter is preferred but salted also works.  Yes, margarine, oil or even pan spray can be used but the taste will be not be the same and the pastry will not be as light and flakey. Never wet or brush the fillo sheets (or "leaves," as the Greeks refer to them) with water. Doing so can cause the fillo to fall apart.
• To prevent edges from cracking, brush edges first and then work into center.
• Don't fret if the dough gets small tears or cracks in it. The dough is so thin that such cracks are inevitable. Simply brush the area with melted butter, patch up the problem area with a small piece of dough, and brush over it again with some more butter.
• Fillings should be chilled and not excessively moist.
• Because pastries using fillo are made with melted butter, always bake them on a pan with a lip to catch any runoff.
• Unused fillo may be rolled in plastic wrap, tightly sealed & refrozen for up to 3 months.
Visit Athens Foods website for other tips, shaping diagrams and lots more recipes. 

Savory Pot Roast

     With the high cost of everything, I decided to resurrect some of my recipes from a more frugal period. That took me back to recipes from Abilene High School where I taught Home Ec for 33 years.

     Meat cookery was part of the curriculum during Advanced Foods (sophomore level class) and a review of the beef carcass reveled cuts of meat and their cooking methods based on level of muscle activity and resulting tenderness or toughness.

Needless to say, our departmental budget (even in those days) was limited, so beef related foods labs centered on the less-tender cuts. This is a recipe that uses a cut of beef from the shoulder (chuck) area – an area that receives lots of exercise so is full of connective tissues. These tissues are quite tough and need long, slow cooking to make them tender.

Savory Pot Roast uses braising as the cooking method but is also bathed in a marinade that adds flavor to the meat and also helps tenderize the roast (acids in the vinegar, ketchup, soy sauce and Worcestershire attach and break down connective tissues).

Savory Pot Roast    Allow about 1/4 lb. cooked meat per person

2 to 3 lb. blade, arm or check pot roast

Vegetable oil (canola or olive) for browning

                    Diagram from wikiHow

1/4 cup wine vinegar

1/4 cup vegetable oil (canola or olive)

Salt

1/4 cup ketchup

2 tablespoon soy sauce

2 tablespoons Worcestershire sauce

1 teaspoon dried rosemary, crushed

1/2 teaspoon garlic powder

1/2 teaspoon dry mustard

1.     In a skillet or Dutch oven, brown meat in a small amount of hot oil. If using a skillet, transfer the meat to a roasting pan; if using a Dutch oven, remove excess oil.

2.     Sprinkle meat with a little salt. Combine remaining ingredients and pour over meat.

3.     Cover with lid.

4.     Bake roast 2 to 3 hours in a 325° to 350° oven. Add additional liquid (water) if needed but don’t check too often. Or, add the roast to a slow cooker – 8 to 16 hours on low or 4 to 6 hours on high.

5.     Remove meat to platter. Skim excess fat from sauce and thicken with flour if needed. Spoon sauce over meat to serve.

Cooking Tips:

More About Braising

Cuts of meat suitable for braising include: Beef Top Round Steak, Beef Bottom Round Steak, Beef Flank Steak, Beef Arm Pot Roast, Beef Blade Roast, Beef Cross Rib Pot Roast, Beef Short Ribs, Beef Shank Cross Cuts, Beef Boneless Rolled Rump Roast, Veal Blade Roast, Veal Arm Steak, Veal Blade Steak, Veal Riblets, Pork Loin & Rib Chops, Pork Butterfly Chops, Lamb Neck Slices Lamb Shank, Lamb Riblets – Lessons on Meat, National Live Stock and Meat Board

Basics of braising: 1) Brown meat slowly on all sides in heavy utensil. Pour off excess fat as needed. (Some recipes will call for dredging or coating meat with seasoned flour before browning) 2) Season. 3) Add a small amount of liquid. 4) Cover tightly and cook at low temperature until tender. 4) The liquids from the meat may be thickened, if necessary.

Adapting Recipes to Your Time Schedule

·      Cooking a recipe like this in 50-minute class period, was impossible so tasks were divided into steps. These steps can be easily at home, too. Pre-preparation: step 1  to 3; refrigerate. Final preparation: step 4 to 5. Allow additional time to bake from the cold state.

·      Adapt recipes like this to the slow cooker. To convert cooking times, check out the information at About.com Busy Cooks. 

Blarney Stones -- the "Perfect" birthday treat!

   UPDATE -- I first posted this recipe in March 2011; it was the fourth recipe that I added to this blog.  As I mentioned before, it is the Newell birthday cake of choice. And, Mom did not disappoint! Here Marlys and I are getting ready to take a bite of the blarney stones Mom made again this year (our birth dates are just one day apart and we are celebrating in her kitchen).   

     This is another recipe from my mom, Plyllis Newell. Her mother, Bessie Wolf Jeffries Richardson passed it on to her. 

     Daily desserts were an expectation in the Newell household and the all-time favorite was Blarney Stones. Although there is no actual documentation that this is an Irish dessert, Phyllis recommends it for St. Patrick’s day or for any special event, for that matter.  She explained in a food column that appeared in our local newspaper, “Jim [her husband and my dad] always requested Blarney Stones for his birthday and so did the girls  [referring to my two sisters and me],” Although the recipe calls for several steps, she believes they are certainly worth the extra effort and her family definitely agrees. 

Blarney Stones     Makes 2 dozen small individual cakes

Cake

4  large eggs

1  cup granulated sugar

1  cup all-purpose flour

1 1/2 teaspoon baking powder

1 1/4 teaspoon salt

1/2 cup boiling water

1 1/2 teaspoon vanilla

1.  Preheat oven to 350°. Grease an 8x12” baking pan or dish.

2.  Separated whites from yolks and reserve one yolk for the icing. In a mixing bowl, beat the 3 yolks until thick and lemon colored. Add sugar gradually and beat until creamy.  In another bowl, sift flour with baking powder and salt and add alternately, to the yolk mixture, with the water. Add vanilla. 

3.  In another mixing bowl, using clean beaters, stiffly beat the egg whites. Then, gently fold the white into the egg yolk and flour mixture. Pour in prepared pan and bake for 30 minutes.  Cool and cut into 24 squares.

Butter Icing

1/2 cup butter (1 stick)

1 egg yolk (reserved from cake)*

2 1/2 cups powdered sugar (sift, if lumpy)

1 teaspoon vanilla

1/2 pound salted peanuts, coarsely chopped (not to be confused with “raw” peanuts)

1.  In a mixing bowl, cream butter, add egg and blend sugar in gradually.  Add vanilla.

2.  Spread icing on all cut surfaces of the cakes, then roll in chopped peanuts.

*Cooking Tip:   This recipe was created before the concern about consumption of raw egg yolks. If you are concerned, here are three options:

1.  Use pasteruized eggs. (Pasteurized eggs have been heated to a certain point to destroy an Salmonella bacteria that might be present in raw eggs. Pasteruing does not cook the eggs or affect their taste or nutritional value.)

2.  Simply leave out the yolk. I have done this and there was no noticeable difference.

3.  Follow the steps suggested by the American Egg Board:

·    In heavy saucepan, stir together egg yolks and liquid from recipe -- at least  2 tablespoons liquid per yolk (since the frosting recipe does not call for liquid, water or milk could be added). 

·    Cook over very low heat, stirring constantly, until mixture coats a metal spoon with a thin film, bubbles at  the edges or reaches 160°F.

·    Cool quickly and proceed with recipe.

Fudgey Brownies

     I’d venture to say that this recipe is just about as fast to make as a boxed mix; the brownies come out consistently good each time – dense, fudgey, and chocolately!
     It heralds back to my early days of teaching Home Economics (now called Family & Consumer Sciences) at Abilene High School . . . during a time when companies provided all sorts of “free” recipes, lesson plans and teaching ideas for classroom use.  This brownie recipe was one of a set provide by the Hershey Chocolate Company, labeled: Hershey’s Easy-Does-It Recipe #3. A notation reads, “Mixes in 5 minutes!”                                                       
     Mixing up a batch of brownies taught freshman how to read a recipe, the basics of measuring, sifting and blending, and the principles of oven usage. And, everyone loved the results – it has been my go-to brownie recipe ever since. (I often stir in chopped nuts in step #5.)

Fudgey Brownie     Yield: One 13x9x2” pan or two 8” pans /  24 servings
Note: Recipe can also be cut in half to make just one 8" pan

3/4 cup Hershey’s® cocoa (unsweetened cocoa powder)

1/2 teaspoon baking soda

2/3 cup vegetable oil, divided use

1/2 cup boiling water (measure accurately)

2 cups granulated sugar

2 eggs

1 1/3 cups unsifted all-purpose flour

1 teaspoon vanilla

1/4  teaspoon salt

1)    Sift cocoa and baking soda in mixing bowl.

2)    Blend in 1/3 cup vegetable oil.

3)    Add boiling water, stir until mixture thickens.

4)    Stir in sugar, eggs and remaining 1/3 cup vegetable oil; stir until smooth.

5)    Add flour, vanilla and salt, blend completely.

6)    Pour into lightly greased 13x9x2” baking pan or two 8” square pans.  Bake at 350° for 35 to 40 minutes for 13x9x2” pan, 30 to 32 minutes for 8” square pans. Cool; frost, if desired.

Cooking Tips:

Unless a recipe specifies Dutch-processed cocoa, you should always use a natural variety.

Natural cocoas (such as Hershey’s® or Ghirardelli®) are acidic enough to activate the baking soda in cakes and cookies. Dutch-processed cocoas are chemically treated to remove that acid so they are no longer able to activate the chemical reaction that normally takes place between an acid (natural cocoa) and a base (baking soda). 

Mini Cheese Balls

     This recipe appears in the 2010 edition of Taste of Home’s HOLIDAY & CELEBRATIONS cookbook as provided by Meta West.

     Ranch salad dressing mix is the fast flavoring for these small cheese balls. If your family isn’t fond of nuts, roll the balls in minced fresh parsley, chopped ripe olives or finely shredded Cheddar cheese.

Nutty Mini Cheese Balls     Yield: 2 dozen

1 package (8 ounces) cream cheese, softened

1 cup (4 ounces) shredded Cheddar cheese

1 tablespoon finely chopped onion

1 tablespoon Worcestershire sauce

2 teaspoons ranch salad dressing mix

1 cup finely chopped nuts

Assorted crackers

1.     In a small bowl, beat cream cheese. Stir in the cheddar cheese, onions, Worcestershire sauce and salad dressing mix.

2.     Shape into 1” balls; roll in the nuts.

3.     Chill until serving. Serve with assorted crackers.

Serving Idea:

Right before serving, add a pretzel stick to each mini cheese call as a serving alternative.