Monday Menus–healthy cookies and savory bread

I got easily sidetracked today with a doctor’s appointment this morning, then to the beach with the family this afternoon, that I didn’t realize that I hadn’t written on the blog today until just now.  My apologies. –Pam

A couple months ago when Ginger and I were visiting Molly Vaillincourt, she offered us some of her healthy oatmeal cookies that she had made using a recipe from the internet.  Both Ginger and I liked them and asked her to give us the recipe, so she sent us the link to the recipe.  Not only was the recipe there, but many bloggers’ reactions to the recipe and their suggestions at how they adjusted the recipe for their personal tastes.   I am going to include the original recipe that Molly used and then the adjustments I made to make them the way my family would like them.

Original recipe:

1/2 cup brown sugar

2 egg whites

2/3 cup unsweetened applesauce

1 t vanilla

1 1/2 cups whole wheat flour

1 t baking soda

1/2 t salt

1 1/2 t cininamon

1/4 t nutmeg

1 1/2 cups oatmeal

2/3 cup raisins

1/2 cup walnuts

1. Mix brown sugar through vanilla together

2. Add flour, soda, salt, cinnamon and nutmeg

3. Stir in oatmeal, raisins and walnuts

4. drop on cookie sheet which has been  greased or use parchment paper

5. (flatten with a fork) Bake in 350 degree oven for 10 minutes

Changes I made:

one egg instead of the eggwhites

I used my homemade applesauce which has some sugar

1/4 cup of butter or butter flavored Crisco in addition to the applesauce

1/4 t cloves

2/3 cup Craisins instead of raisins

1/2 cup mini chocolate chips instead of the walnuts (Mini chips are better because you use fewer of them but there seems to be chocolate in every bite.)

Everybody loved the cookies and we will make them again.  They may be a bit less healthy, but they were great.

Now the bread recipe comes from Kelsie and Emily, my daughters.   Emily made it for me the two weeks ago, and it was wonderful sliced for sandwiches.  We cooked it on our grill because it was too hot to turn on the oven. (Those were the 100 degree days.)  We warmed up the grill to about 450 degrees, put a cake pan bottom down on the grill and placed a pizza stone on top of the cake pan.  This keeps the bread from being too close to the flames.  Once the pizza stone was hot, we put the bread on it and cooked it. It was delicious!!!

 

No-Knead Artisan Loaf

Time: About 1½ hours plus 14 to 20 hours’ rising

3 cups all-purpose or bread flour, more for dusting
¼ teaspoon instant yeast
1¼ teaspoons salt
Cornmeal or wheat bran as needed

1. In a large bowl combine flour, yeast and salt. Add 1 5/8 cups water, and stir until blended; dough will be shaggy and sticky. Cover bowl with plastic wrap. Let dough rest at least 12 hours, preferably about 18, at warm room temperature, about 70 degrees.

2. Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough on it; sprinkle it with a little more flour and fold it over on itself once or twice.

3. Using just enough flour to keep dough from sticking to work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a cotton cloth (not terry cloth) with flour, wheat bran or cornmeal; put dough seam side down on towel and dust with more flour, bran or cornmeal.

Or for less mess -place dough on a smooth greased surface, then sprinkle with flour and cover with cotton cloth.

4. Cover with another cotton cloth and let rise for about 2 hours. When it is ready, dough will be more than double in size and will not readily spring back when poked with a finger.

5. (This step is only for dutch oven or pizza stone users.  The bread can be cooked in a pie tin without a cover and it comes out just as well.)  The dough does not even need to be coveredAt least a half-hour before dough is ready, heat oven to 450 degrees. Put a 6- to 8-quart heavy covered pot (cast iron, enamel, Pyrex, ceramic) or pizza stone in oven as it heats.

6. When dough is ready, slide your hand under towel and turn dough over into pot (or pie tin), seam side up; it may look like a mess, but that is O.K. Shake pan once or twice if dough is unevenly distributed; it will straighten out as it bakes.

If using a dutch oven, cover pot with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until loaf is beautifully browned.

If using a pie tin, bake for 25-30 minutes (or until golden brown). Cool on a rack.

Yield: One 1½-pound loaf.

To make this a Rosemary Olive Oil Loaf:  (Seriously worth it.  So yummy.)

1. Add 1 TBSP rosemary with the flour, yeast and salt in step one.

2. Continue recipe as instructed.

3. Just before placing in oven, brush olive oil over the top of the loaf.

Advertisements

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s


%d bloggers like this: