Three in One

Three new recipes in one afternoon. I had fun, washed too many dishes and added three recipes to my approved recipe collection.  Does it get any better than this?

This is a long overdue post since hunting season has come and gone.  I was officially a “hunters’ widow”.  On Sunday, November 17, I had motivation running through my veins and I was busy, busy, busy.  Laundry got done, from washed to folded and placed in rooms!  I cleaned both bathrooms. I vacuumed, dusted, and changed bedding.  I forgot to eat lunch although by that time, I was in the kitchen. Both ovens would soon be working.  I had pulled three recipes that I planned to make and I made them all that afternoon.  

Iced Oatmeal Cookies

2 cups old-fashioned rolled oats

2 cups all-purpose flour
1 Tbsp. baking powder
½ tsp. baking soda
½ tsp. salt
2 tsp. cinnamon
½ tsp. ground nutmeg
1 cup (2 sticks) butter, softened
1 cup light brown sugar
½ cup sugar
2 large eggs
1 tsp. vanilla

Glaze:

2 cups confectioners’ sugar
3 Tbps. milk

Preheat oven to 350˚.  Spray baking sheets with cooking spray and set aside.  Place rolled oats in a food processor and pulse for about 10 seconds until coarse.  Mix oats with flour, baking powder, baking soda, salt, cinnamon and nutmeg. Cream the butter and sugars together. Add eggs one at a time, mixing well after each. Add vanilla. Gradually add in flour mixture until combined. Roll dough into 2 tablespoon size balls and place on baking sheet about 2 inches apart.

Bake for 10-12 minutes until the bottoms begin to brown.  Cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.  I removed them from the cookie sheets after 15-20 seconds and placed them on the wax-paper lined counter.

Mix the glaze ingredients together.  Quickly dip tops of the cookies into glaze and let excess drip off. I did not dip, I drizzled.  If you have leftovers, store the cookies in an airtight container.

The men in the house like English muffins.  I have a recipe to make English muffins but I also have a recipe for English Muffin Toasting bread.  I can now say I have made the English Muffin toasting bread.   It was easy and toasted up very nicely.  And yes, it does have those little crevices for the melted butter…yum. So here’s the recipe.   Give it a try and let me know what you think. 

English Muffin Toasting Bread*

3 cups King Arthur unbleached all-purpose flour

1 Tbsp. sugar
1 ½ tsp. salt
¼ tsp. baking soda
1 Tbsp. instant yeast**
1 cup milk
¼ cup water
2 Tbsp. olive oil or vegetable oil
Cornmeal, to sprinkle in the pan

Whisk together the flour, sugar, salt, baking soda, and instant yeast in a large mixing bowl.

Combine the milk, water, and oil in a separate bowl and heat until the temperature registers between 120˚ - 130˚F.  Make sure to stir the liquids well to get an accurate reading.

Add the hot liquid to the dry ingredients and beat at high speed for 1 minute.  The dough will be very soft.  Lightly grease an 8 1/2” x 4 ½” loaf pan and sprinkle the bottom and sides with cornmeal.

Scoop the soft dough into the pan, leveling it in the pan as much as possible. 

Cover the pan, and let the dough rise until it is just barely crowned over the rim of the pan.  This will take 45 minutes to an hour.

Preheat your oven to 400˚F.   Remove the cover from the pan and bake the bread for 22 to 27 minutes, until it is golden brown and its interior temperature is 190˚F.

Remove the bread from the oven, and after 5 minutes, turn it out of the pan onto a rack to cool.  Let the bread cool completely before slicing.

*King Arthur Flour recipe

**I purchase instant yeast from King Arthur Flour and I love it.  I am not sure what the conversion to store bought yeast would be for this recipe. 

 This bread sliced so nicely!

And the last recipe from my baking spree, yet another King Arthur Flour recipe was Buttery Herb-Garlic Pull Apart Bread.

I made this to go with dinner that night as we had lasagna.  Even with the seasonings, the kids loved it. This recipe is nice because you can customize the flavors. 

Buttery Herb-Garlic Pull Apart Bread

3 ½ cups King Arthur Unbleached all-purpose flour

2 tsp. instant yeast
2 Tbsp. potato flour or ¼ cup instant potato flakes * I did not have
3 Tbsp. Baker’s Special Dry Milk or nonfat dry milk
2 Tbsp. sugar
1 ½ tsp. salt
¼ cup Herb and Garlic Artisan Bread Flavor or 1 to 2 Tbsp. of your favorite dried herbs **
4 Tbsp. soft butter
2/3 cup lukewarm water
½ cup lukewarm milk
 
Filling:
2 Tbsp. melted butter
½ - 2/3 cup shredded mozzarella or your favorite pizza cheese(s)
1 – 2 Tbsp. grated Parmesan cheese, optional

Mix all the dry ingredients together.  Warm the water and milk.  Add butter, water and milk to the dry ingredients.  Mix well.  Knead for 5-7 minutes until soft dough forms.  Divide dough into 32 pieces. Shape the pieces into smooth balls.  Dip the top of each ball into the melted butter. Lay 11 balls in the bottom of a lightly greased 9” loaf pan.  Sprinkle with half the mozzarella or pizza cheese.  Use 11 balls of dough to make a second layer; top with remaining cheese, and Parmesan, if you choose to use. 

Top with remaining dough balls; making sure the buttered side is up.  Place the pan in a warm, draft-free place to rise (I use my oven). Allow the bread to rise until it’s crowned about ½” over the rim of the pan.  Bake in a preheated 350˚F oven for 40 to 45 minutes, until it is golden brown. Remove the bread from the oven, and after 5 minutes, turn it out of the pan onto a rack to cool.

 

** I used Herbes De Provence which I purchased from King Arthur Flour.