Have a set of yummy things I've made in my crock pot lately :)
First up was a week ago Dad & I had this slow cooker tamale pie, it was like chili with cornbread cooked right on top. Quite yummy :)
Tonight's dinner is slow cooker chicken taco soup with whole wheat beer bread. Yum!
Both have kind of a mexican/chili flare ;)
Showing posts with label wheat bread. Show all posts
Showing posts with label wheat bread. Show all posts
Thursday, October 14, 2010
Thursday, March 12, 2009
honey wheat crescents
Making these tonight, the rolls I often made at Mom's required dry milk which I don't have on hand, and my daughter is in no mood to run to the store today. Hopefully they turn out good! I plan to use my upright mixer with dough hook rather than my Cuisinart... easier to clean!
Honey Wheat Crescent Rolls
from Weight Watchers New Complete Cookbook
1 cup warm (105-115 F) water
2 tablespoons honey
1 package active dry yeast
1 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 1/2 teaspoons salt
In a 2-cup measuring cup, combine the water and honey; sprinkle in the yeast and let stand until foamy, about 5 minutes.
In a food processor, combine the all-purpose flour, whole-wheat flour and salt. With the machine running, pour the yeast mixture through the feed tube; pulse until the dough forms a ball, about 1 minute. Turn the dough out onto a lightly floured surface and knead a few times until smooth.
Spray a large bowl with nonstick spray and put the dough in the bowl. Cover lightly with plastic wrap and let the dough rise in a warm, draft-free place until doubled in volume, about 35 minutes.
Spray a baking sheet with nonstick spray. Punch down the dough. Sprinkle a work surface lightly with flour. Turn the dough onto the surface; cut in half. Roll each half into a 10-inch circle. Cut each circle into 6 wedges. Roll each wedge, from the wide side, and form into a crescent. Place, pointed-end down, on the baking sheet. Repeat with the remaining dough, arranging the rolls 1 inch apart. Cover lightly with plastic wrap and let rise in a warm, draft-free place until they double in size, about 35 minutes.
Preheat the oven to 375 F. Bake the rolls until they are golden brown and sound hollow when lightly tapped, about 15 minutes. Remove the rolls from the baking sheet and cool on a rack.
Makes 12 rolls.
***after dinner edit: These were pretty good, not over-done with wheat (not in your face wheat). One word of warning is they don't brown as much as white rolls do so the bottoms were nice and brown and the tops not as brown in comparison.
Honey Wheat Crescent Rolls
from Weight Watchers New Complete Cookbook
1 cup warm (105-115 F) water
2 tablespoons honey
1 package active dry yeast
1 1/2 cups all-purpose flour
1 cup whole-wheat flour
1 1/2 teaspoons salt
In a 2-cup measuring cup, combine the water and honey; sprinkle in the yeast and let stand until foamy, about 5 minutes.
In a food processor, combine the all-purpose flour, whole-wheat flour and salt. With the machine running, pour the yeast mixture through the feed tube; pulse until the dough forms a ball, about 1 minute. Turn the dough out onto a lightly floured surface and knead a few times until smooth.
Spray a large bowl with nonstick spray and put the dough in the bowl. Cover lightly with plastic wrap and let the dough rise in a warm, draft-free place until doubled in volume, about 35 minutes.
Spray a baking sheet with nonstick spray. Punch down the dough. Sprinkle a work surface lightly with flour. Turn the dough onto the surface; cut in half. Roll each half into a 10-inch circle. Cut each circle into 6 wedges. Roll each wedge, from the wide side, and form into a crescent. Place, pointed-end down, on the baking sheet. Repeat with the remaining dough, arranging the rolls 1 inch apart. Cover lightly with plastic wrap and let rise in a warm, draft-free place until they double in size, about 35 minutes.
Preheat the oven to 375 F. Bake the rolls until they are golden brown and sound hollow when lightly tapped, about 15 minutes. Remove the rolls from the baking sheet and cool on a rack.
Makes 12 rolls.
***after dinner edit: These were pretty good, not over-done with wheat (not in your face wheat). One word of warning is they don't brown as much as white rolls do so the bottoms were nice and brown and the tops not as brown in comparison.
Friday, January 16, 2009
Beer bread & roast chicken
Wednesday night I made a roast chicken (partially to have leftovers for soup) and a nice wheat beer bread with some instant potatoes and frozen corn. I'm not wonder woman and my husband was out of town ;) so sue me for taking short cuts.
I don't mess with a good thing, and this wheat beer bread on allrecipes is a good thing. Only thing I do is spread a little butter on top so it gives it that nice flavor. Other than that I make it as is :) and Kathleen and I love to snack on it.
For the chicken I consulted a variety of recipes and came up with my own. Did the standard bake @ 350 for 20 minutes a pound (or until 180 degrees). It was pretty good but not the most amazing bird ever. I always forget roast chicken is so much more greasy than turkey. Should know that after I worked at Boston Market in high school and had to pick chicken all the time.
Here was my spice blend and ingredients, I couldn't tell you the measurements if I tried, maybe 1/4-1/2 tsp depending on how I like the spice. I just dumped it in a bowl till it looked right.
combined
1/4 cup butter, melted
thyme
crushed rosemary
sage
poultry seasoning
chives
minced onion flakes
garlic powder
salt
pepper
After I rinsed/patted the chicken I brushed it with that mix, and put some in the cavity. Then I hit it with some spray butter to make sure I got all the skin covered so it would brown. I also added a can of chicken broth to the pan so that I would have basting liquid and the chicken drippings/butter wouldn't bake on quite so badly. Basted it every 30 minutes or so and it turned out well. Next time I will use a rack so the skin on the bottom isn't so soggy and maybe use fresh garlic (and more of it). I didn't want the chicken to be too flavored as I want to use it for soup :)
I don't mess with a good thing, and this wheat beer bread on allrecipes is a good thing. Only thing I do is spread a little butter on top so it gives it that nice flavor. Other than that I make it as is :) and Kathleen and I love to snack on it.
For the chicken I consulted a variety of recipes and came up with my own. Did the standard bake @ 350 for 20 minutes a pound (or until 180 degrees). It was pretty good but not the most amazing bird ever. I always forget roast chicken is so much more greasy than turkey. Should know that after I worked at Boston Market in high school and had to pick chicken all the time.
Here was my spice blend and ingredients, I couldn't tell you the measurements if I tried, maybe 1/4-1/2 tsp depending on how I like the spice. I just dumped it in a bowl till it looked right.
combined
1/4 cup butter, melted
thyme
crushed rosemary
sage
poultry seasoning
chives
minced onion flakes
garlic powder
salt
pepper
After I rinsed/patted the chicken I brushed it with that mix, and put some in the cavity. Then I hit it with some spray butter to make sure I got all the skin covered so it would brown. I also added a can of chicken broth to the pan so that I would have basting liquid and the chicken drippings/butter wouldn't bake on quite so badly. Basted it every 30 minutes or so and it turned out well. Next time I will use a rack so the skin on the bottom isn't so soggy and maybe use fresh garlic (and more of it). I didn't want the chicken to be too flavored as I want to use it for soup :)
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