Archive for the ‘Bread’ Category


No Yarn Along this week.  Still working on the custom sweater but it’s at that stage where there doesn’t seem to be much progress, regardless of how many rows I knit.  I have a thing on Saturday so I started a new pair of purse knitting socks that will eventually be for Grandma for Christmas.  Thought I’d share a couple of recipes instead.


Ella Safe French Toast  -serves 1

2 Tbsp custard powder

2 Tbs sugar

1/2 cup ‘milk’ of choice

These turned out pretty good.  Certainly a better colour than the other recipe we tried.  Ella enjoyed these.  She’s been missing French toast.  They even passed the Daddy test.


Breaded Pork Chops

4 boneless pork chops

1 cup vinegar                                                           flour

1 egg + 1 Tbsp water                                              3/4 cup bread crumbs

salt & pepper                                                           1/4 tsp garlic powder

1 tsp parsley                                                             1 1/2 Tbsp butter and oil

Marinate chops in vinegar for a while.

Pat dry and dredge in flour.  Dip in egg/water, then in seasoned bread crumbs.  Press crumbs onto chops.  Let stand a few minutes (or longer in the fridge), this helps the crumbs stay on.

Heat oil/butter and brown chops.  Lower heat and cover.  Cook for 45 minutes (flip half way through).  Uncover for the last 5 minutes to crisp.


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How is 2018 starting for you?  Things are fairly quiet around here.  Ella caught her tradition ‘I’ve been to Toronto’ cold and has had a miserable few days.  I really should buy stock in Royale.   We have basically been house-bound since we came home from Toronto and I’m starting to go stir-crazy.  I think today is the worst yet.  It’s 2pm and it’s -20C and -40C /F with the windchill and the wind is blowing like crazy!  I love winter but weeks of -20/-40 get tiring.  I need to get out to get January groceries but I’m certainly not going out in this weather.

I’ve tried a few new recipes lately that I thought I’d share with you.  I’ll share the links, if they stop working let me know.  I’ve got the recipes written in my cookbook too.  The first is a delicious way to use up the last of the turkey, turkey and biscuit casserole.  Found Colin’s new favourite pizza crust, pizza crust.

OK, apparently I’ve lost the link for the next recipe.  We had steak the other day and ended up with some leftover (they were huge).  Pinterest to the rescue again and I found Steak Soup.   It was good with fresh garlic buns.

Steak Soup

serves 6

2 Tbsp oil                               4 cloves garlic, minced                                  1 onion, minced

5 small potatoes, diced       2 large carrots, diced                                     2 cups steak, diced

1 tsp salt                                 1 tsp pepper                                                     1 tsp Worcestershire sauce

1/2 cup tomato sauce          4 cups beef broth

Saute onions and garlic.  Add the rest of the veg. for a couple of minutes.  Add everything else.  Boil, then simmer (covered) for an hour.


I used some home canned tomato sauce in the soup so I had to find something else to do with the leftover tomato sauce.  Enter home-made ‘condensed tomato soup‘ and chili mac.  I really liked the chili mac recipe because it only made 4 servings, we won’t have to eat leftover pasta for days.

So that’s how I’ve been spending my days, what have you been doing to stay warm?

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What do you do with a 9 pound chicken after you’ve enjoyed it straight from the BBQ?  You search Pinterest and find some new recipes so you aren’t eating ‘just chicken’ for the next two weeks.

I found a recipe called Magic Chicken Pie and it was so good!  I started by finding a recipe for Bisquick since I don’t tend to buy boxed stuff.  Mix up a big batch and keep it in the freezer.  Check out the link too, she’s got lots of recipes.

6 cup flour

1 Tbsp salt

3 Tbsp baking powder

1 cup Crisco

And now for the Magic Pie -it seems really odd, but follow the instructions as written

Melt 4 Tbsp butter in a 9×13 inch pan (350F oven).

Meanwhile mix 2 c Bisquick with 1 1/2 c milk of choice.

Sprinkle 2 cups shredded chicken over the melted butter.  Then 2 cups vegetables (frozen or leftover).  Finally 1 cup shredded cheese.

Pour the batter over the meat/veggies.

Mix 1 can cream of chicken soup with 2 chicken stock cubes and 1 1/2 cups chicken stock.  Stir till smooth and carefully pour over-top of everything in the casserole pan.

Bake 350F for 45-50 min.

Give it a couple of minutes to quit boiling and dig in!


Another yummy leftover recipe I found was for Chicken Roll-Ups.

Start by making tortillas

2 cup flour

1/2 tsp salt

3 Tbsp oil

1/2-3/4 cup water

Knead just till smooth.  Cover and let sit 30 min.  Divide into 8 and roll into 8″ circles.  Dry fry for 45 sec a side.

For the Roll-Ups:

2 cups shredded chicken

1/3 cup BBQ sauce

1/2 cup shredded cheese (I use a Monterrey jack/mozzarella combo)

Divide this between the 8 tortillas.  Roll up tight and bake 425F for 6-8 minutes.

Check out the websites and see the other yummy recipes they have.


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I’ve had a few friends ask about making bread.  So, I thought maybe I’d do a tutorial for you.  This method will work with any of my bread recipes.  I’m going to share my new favourite recipe out of my new favourite cookbook –Secrets of a Jewish Baker: Recipes for 125 Breads from Around the World.

Step One: make the sponge

If you are using another recipe, put all the water, the yeast and half the flour in a bowl.  Once stirred it will basically look like pancake batter.  Cover with a tea towel and sit in a warm place about 30 minutes.

Milk Bread: 2 cups warm water, 1 1/2 Tbsp yeast (2 packages yeast), and 3 cups flour

After 30 minutes your sponge will look like this:

Step Two:

Add all the remaining ingredients in your recipe.  Mix well.  Add only enough flour to make a soft dough.  Too much flour will make your break dry and yucky.

Add to sponge: 4 tsp sugar, 2 Tbsp soft butter, 2/3 cup skim milk powder, 2-3 cup flour (start with 2 and work up to 3 if you need), and 2 tsp salt.

Step Three:

Knead the dough until smooth, about 10 minutes.  USE AS LITTLE FLOUR ON YOUR TABLE AS POSSIBLE!  I tend to use the old trick of oiling my table instead.  This is very important because you want your dough fairly soft (but not sticky).

Step Three:

Cut the dough into as many loaves as you are making.  If you are making the Milk Bread, cut the dough into two.  Cover with a tea towel and let rest 10 minutes.

Step Four:

Now for the fun part!  Shape the loaves into your desired shape (oil table if needed, do not use more flour).  I love to do a round braid (like challah for Rosh Hashana).  Here’s the video that taught me.  If you want more of a loaf shape, try the 8 strand braid.  Of course, you can always do a regular loaf.

Press dough out into a rectangle.

Fold the top half to the middle and press together.  Then fold the bottom half up to the middle and press.  Now fold the top to the bottom (forgot to take a picture) and pinch the two folded edges together.  You may need to gently roll the dough to make it long enough for your greased bread pans.

Now you need to find a warm place for your bread to rise.  If you’ve got central heating that will be just about any where in your home.  Since we heat with the corn stove in the basement (up until this year), I turn my oven on very low, just enough to warm it to about 80F.  Then I TURN OFF the oven.  It’s now a good spot to proof/rise my loaves.   Cover again with a tea towel and let rise again, usually about 45 min.  Sometimes I use an egg wash on the bread.  Just break up an egg with a fork and brush on the dough, don’t use too much or it will taste eggy.  Do this just before putting in the oven to bake.

Preheat your oven (take the bread out first if you are using it to proof your dough) to 350F.  Bake for about 30 minutes.  When you think it’s done, tip the bread over (out of pan) and knock on the bottom.  Listen closely, it will sound hollow when it’s done.  Be sure to take out of the pans and put on cooling racks.  Try not to cut into the loaves until they have cooled at least 20 minutes.

If you want to make a lot of bread my best suggestion is to get a bread maker.  I use mine all the time.  I let it do all the hard work of kneading (it’s hard on my wrists).  And according to testing done by my Robin Hood Flour cookbook, the bread machines do the best kneading job.  I never cook my bread in the machine.  My machine will do bread recipes up to 8 cups of flour (3-4 loaves).






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I love to roast meat.  It’s the easiest way to feed my family.  Usually just throw the meat in the oven and walk away for a few hours.  Who needs ’30 Minute Meals ‘ when you can have a 5 minute one?


Tomato Pot Roast -feeds 6

4 lb beef roast -we prefer blade

salt/pepper/garlic powder to taste

1 onion, sliced

2 carrots, sliced

2 celery stalks, sliced

2 garlic cloves, minced

1 28 oz can diced tomatoes

1 t thyme

1-2 T cornstarch (optional)

Sprinkle the roast with the salt, pepper, and garlic powder.  In a skillet, brown roast (about 3 min a side).  Put roast in your casserole.  In skillet add onions and other vegetables and saute.  Add in tomatoes and thyme.  Carefully pour over roast.

Put on lid and simmer 325 F for 3 hours.  You could add potatoes for the last 30 minutes, but we don’t like them that way.  Instead I tossed some in the oven to bake for the last 90 minutes.  I also dissolve the cornstarch with a bit of water and add for the last few minutes because I like a thicker ‘sauce’.

Here’s another favourite.  I like to make this when we have leftover steak or chicken.

Steak Pizza

pizza dough –this is our favourite

cooked steak or chicken -amount depends on size of pizza

BBQ sauce -we like Diana’s chicken and rib sauce

shredded mozzarella

Can’t get easier than that??  Roll out your pizza dough the way you like -individual or one big pizza.  Cover with BBQ sauce.  Thinly slice/shred the meat.  Sprinkle with cheese.  If I had the time to caramelize some onions, they would be good on here too but I always seem to think of them too late.

Bake 350F for 30 min.

One last recipe.  I’m not sure where this originated but it’s all over the internet so I thought I’d share my version too.

KFC Inspired Chicken

chicken thighs -mine was a package of 12

2 c flour                                             3 1/2 t paprika

1 t salt                                                1 t pepper

1 t sage                                              1 t oregano

1 t tarragon                                     1 t parsley

1/2 t thyme                                     1 t chives (dried)

1/2 t garlic powder                      1/2 t onion powder

1/4 t celery seed

Combine all the dry ingredients in a plastic bag.  Add chicken a couple at a time and shake to cover.  You could dip the chicken in beaten egg first, but I found the coating stuck just as well to the plain skin (and I was being lazy that day).  Put in a roasting pan, skin side up.  You could use a wire rack in the pan to help with the fat.

Roast 350F for 1 hour

This chicken didn’t taste ‘exactly’ like KFC.  I don’t think you ever can recreate commercial recipes.  BUT this sure made some tasty chicken and you can be sure we’ll be making this recipe again and again.

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Homemade Tortillas

When I have the time I like to make our tortillas from scratch.  They don’t really take a lot of time, but sometimes it’s just easier to open the taco box.

Tortillas -makes 8 small

2 c flour                         3/4c water

3T oil                              1/2t salt

Mix everything in a bowl, adding enough water.  Knead until smooth and let rest for 30 minutes.



Divide into 8 and roll out into circles (about 8 inches).

Dry fry over medium heat for about 45 seconds per side.  Stack and cover with a tea towel to keep them soft.


See, they are that easy.  I really should make them more often  🙂

The other day I used these tortillas to make quesadillas.  A good way to use up leftover roast beef.  AND it’s something Ella will gobble up.


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Do you sometimes have too many strawberries and too little time?  Or maybe you want a way to make them last longer?  Well here’s a recipe for you.

Portable Strawberry Shortcake

4 c flour

1 c sugar

1 T bk powder

1 t bk soda

1 c butter

2 c buttermilk

1 1/2 c chopped strawberries

coarse sugar for sprinkling

Combine dry ingredients.  Cut in butter.  Add strawberries and stir in milk (gently).  These are a drop biscuit, so stir just until combined.  Drop onto lined cookie sheets and sprinkle with sugar.  Bake 375F for 18 minutes.

These are so yummy straight from the oven, warm and crispy.

If you leave out the berries, this is delicious shortcake for any kind of fruit or even a plain biscuit.


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