Hand Grinder and Cracked Wheat Bread

May 24, 2011 by
I came across these pictures today, buried in the surplus of recipes to share.  I think they are from over a year ago!  I really love this grinder we bought from our trusty food storage expert, Jan at Healthy Harvest.  (On a side note, I’ve known Jan from when I was a young kid and she was a friend of my parents.  Amazingly knowledgable and willing to help you learn! If you have any questions give her store a visit!)
I’ve been wanting a hand grinder for some time now, since my wheat grinder doesn’t allow me to change the coarseness of the grind.  This one was so easy my baby could do it!  (And she totally loved helping too!)
As you can see we ground it fairly coarse.
To make cracked wheat bread, just substitute up to one half of the wheat in your favorite whole wheat bread recipe with a coarser ground wheat.  It adds a great nuttiness and heartier feel to the bread.
Filed Under: Bread, Yeast, Giveaways / Reviews

Panini Club

May 20, 2011 by
 
Okay, so this isn’t a club sandwich.  But.. close enough. : )  It does have ham, bacon, and tomato which you do usually find in a club sandwich at least.  We had a gorgeous sunny day today so I’m in the mood for sandwiches!  One of our favorite good-weather dinners.  And paninis definetely make it feel like a little more thought was put in even if it wasn’t ; )
We don’t usually use plain mayo in sandwiches either.  I usually mix in some pesto or freshly chopped rosemary to some mayo and keep that in the fridge for sandwiches.  So much better!
 
PANINI CLUB
 
Ciabatta, or other good quality crusty bread
Mayonnaise
Ham
Avocado, sliced
Bacon, cooked crisp
Tomato, sliced
Red onion, thinly sliced
 
Slice bread, spread two sliced with mayo.
Top one with remaining ingredients and the remaining slice of bread.
Cook in a panini press*.
*Other options: Cook sandwiches in a heavy (preferably cast iron) skillet- top sandwiches with another heavy skillet to press them down as they cook. Flip and cook the other side the same.
You could also use this method in a grill pan.
 
Filed Under: Sandwiches / Wraps Tagged With: , ,

Corn Fritters

May 17, 2011 by
 
I feel a little bad about not posting as much lately.  Then again, not really : )
I’ve been busy with life, enjoying our new kitchen and the occasional sunshine we’ve been having.
I drove up north with my Mom on Saturday to spend the day with my Grandmother.  It may seem a bit depressing to say I helped her with her funeral planning, but it was really a sweet day and I was so glad to help her with something important to her.  Have you ever heard the saying “Tough old bird”?  They’re talking about my Gran when they say that.  (I say that with affection, I might add).
At 96 I’m totally amazed at her spunk.  We had so much fun talking about cooking and old memories.  Like my Great Uncle Ernie and how he loved to pull my pigtails at the holiday table. : )
And making homemade maple bars with warm butterscotch frosting with Grandma. 
 
So I suppose that’s why I’m feeling so nostalgic today, and wanted to share a recipe that both my mom and grandma made, and now I love to make as well.  These are super easy, and kids love to help mix the batter.  Just throw it all in a bowl and hand em a wooden spoon.  Usually fritters are deep-fried but we always make them this way since it’s healthier and we just always ate them that way too.  Think of them like savory little pancakes, in which you can hide all kinds of veggies. : )
 
CORN FRITTERS
 
1 cup flour
1 tsp baking powder
1 tsp salt
2 eggs
1/2 cup milk (you can add a little more milk if batter is too thick)
1 tsp vegetable oil
1 can corn, drained
 
Put all ingredients except corn in a bowl, mix until combined.  Stir in corn.
Drizzle a small amount of oil on a griddle or in a skillet over medium high heat and drop batter by large spoon fulls.  Flip over when browned on one side. (This is a lot like making pancakes).
Done when second side is cooked.  Serve warm with a little butter and salt and pepper.
 
Recipe source: My Grandma
 
Filed Under: Side Dishes Tagged With: ,

Popovers

May 11, 2011 by
 
One of my favorite things to make.  Especially now that I have a real popover pan.  For years I made them with a muffin tin, as my mom did for years and years. 
They were good, one of my favorite breads to make, but then I bought a popover pan (they basically are a little skinnier and taller than a muffin tin’s cups).  First time I made them, I couldn’t believe how much better they were!  Definitely worth the very small investment (I found mine on sale at Cost Plus World Market awhile back for around $6) but even if you don’t have a popover pan or want to buy one, use your good old muffin tin and I guarantee you’ll love them!  They are best eaten fresh, straight from the oven while they are still piping hot and tall.
 
POPOVERS
1 cup milk
1 cup flour
3 eggs
1/4 tsp salt
2 T butter
 
Whisk milk, flour, eggs, and salt together in a bowl until smooth.
Set aside to rest for 10 minutes.
Put 1 tsp butter in each cavity (or 1/2 tsp if using muffin tin)
Put pan in 450 degree oven for 2 minutes, or until butter is melted.
Divide batter between cavities (about halfway up) and bake for 20 minutes.
Serve hot. Makes 6 popovers or 12 muffins.
 
Recipe source: Jamie Oliver
Filed Under: Bread, Quick & Muffins Tagged With: , ,

Homemade Tamales

May 4, 2011 by
 
 
What? It’s Cinco De Mayo tomorrow? And then Mother’s Day? Yikes, I really need to get with it! : )
I’ve had this recipe waiting to be shared for some time now, and I guess Cinco De Mayo is a good time to share it.  If you’ve never had fresh homemade tamales, you have never had tamales my friend.  They are a big favorite around here, especially when my oldest sister comes over with her family.  I think her husband has a tamale addiction.
Since they do take some time, I like to make a double or sometimes triple batch when I make them.  The day before I’ll cook and shred the meat for the filling, and when I cook them I get 2 big pots going at the same time.  They freeze amazingly well, and no matter how many I make my husband always eyes me a little funny when I give any away. : )
I base my recipe off the one printed on the bag of the MaSeCa I buy, it has never failed me.  And while you can use shortening, I strongly suggest using a good quality lard.  Yes, lard.  It’s the one time I use it.  I have tried it with shortening, and it just doesn’t work the same.  The flavor will be artificial, waxy, and just not right.   And have fun with the fillings, we just really prefer the plain shredded beef.
It freezes great and I’d rather have the filling more plain since we serve them with fresh salsa.  Yum!
 
TAMALES
8 cups MaSeCa for Tamales
4 tsp baking powder
2 tsp salt
8 cups lukewarm chicken broth (or water)
2 2/3 cups lard (or vegetable shortening
8 oz bag dried corn husks
Filling (I used shredded beef for these)*
Soak corn husks for about 15-25 minutes submerged in warm water (you may need to weigh them down to stay under the water with a plate)
While husks are soaking, make masa.  Combine MaSeCa, baking powder, and salt in a large bowl.
Work in chicken broth with hands to make a moist dough.
 
Add lard, mix well.
Separate husks and rinse well.
Spread masa dough (about 1/4 cup) on each husk making a rectangle about 3″ by 4″, butted up against one edge and leaving a border on other sides, as shown.
 
 
Spread a strip of filling down middle of masa.
Roll the long edge of the husk so that the masa meats, encasing the filling.
 
Finish rolling long side
Then either tear some husks into little strips and tie the ends:
or fold ends under and wrap in a piece of foil:
Fill a large pot with water and bring to a heavy simmer.
Stand tamales up in a colander or steamer basket and place over pot.
(water should not touch the steamer basket).
Cover with a wet cloth and steam for about 2 hours.
To freeze, put foil-wrapped pre-steamed tamales in ziplocks.
*Filling ideas: We like the basic shredded roast since we serve it with salsa and such and it freezes so well, but I’ve also had good outcome with shredded pork, shredded chicken with cheese, etc.
Filed Under: Beef, Freezer, Mexican Tagged With: , ,

CHALLENGE

May 2, 2011 by

I am remiss.  It’s the month of May, and I had so many plans for April.
April is Autism Awareness Month, and as many of you know, my eldest daughter Amelia is autistic.
There is something else important about April.  It’s Easter.  The day we celebrate the resurrection of Christ.
I belong to The Church of Jesus Christ of Latter-Day Saints, (which means I’m a Mormon) ; )
I love Easter.  We celebrate new life, hope, and focus on our belief and faith in eternal life and families.

On Easter I was thinking alot about our journey with Amelia, and the challenges we’ve faced.
But my mind kept going back to my belief and faith that the day will come when I will see my daughter free from the challenges she faces.  Some may look at her now and not realize that she is autistic.  There is no scarlet letter on her back, no obvious physical deformity, no sign she carries.  That can make situations difficult at times.  There are many occasions when someone will assume she is “acting out” or being “difficult”, not realizing that she is just exhibiting normal behavior for an autistic child.
For example, one day awhile back, we were in Costco waiting in line and Amelia layed down on the concrete floor.  (In a very over-stimulating environment she just wanted to lay on the cool concrete floor and close her eyes and block things out a bit).  I quickly started to get her up but in those few seconds a man in the next line got noticeably annoyed and was glaring at her. (I might add that she wasn’t in his way even.)  I should also add that Amelia noticed this negative look and stance and seemed more bothered by it. 
As I got her up I turned to him and said “she’s not misbehaving, she’s autistic”.
In a snap his demeanor changes and he said “oh. sorry.”  He seemed a bit ashamed and looked away.
Now, I don’t believe autism gives a free ride on bad behavior.  We work VERY hard and diligently with Amelia so she will learn by practice appropriate ways to act in home and in public.  But that takes ALOT of time and practice to master.  I can only hope that by the time she’s an adult I can breathe a little easier when we have outings.
I have been surprised at times when someone has told me that they’ve never met or seen an autistic child or adult.  Really?  The numbers are about 1 in 100 now, so it’s a little hard to believe.  And my standard question I then ask is “when is that last time you saw a child act out in a grocery store?” 
The odds are, it was the last time you there.  And the odds are, on more than one occasion, one of those kids has autism.
So here is my challenge to you.  Whoever you are.  Where ever you are.  For the month of May, every time you go to a store or public place, and feel the urge to be annoyed at someone in your way ask yourself: “what if?” 
What if this person just needs some understanding, some space, or what if I just assume the best?
So quickly we assume the worst in others.  What if  we assume the best?
What if the mother trying to no avail to calm the screaming child is doing her best?  And what if that child screams EVERY time they go into a store?  At what point does she need to just plug thru it and get the groceries?  (Amelia may not have ever done it to this extreme, but I have met other families with autistic kids that face this challenge).    Amelia makes funny noises in stores alot and pulls on my hand quite fiercely, we do get alot of looks for this but we are quite used to it.
I guess what I’m saying is maybe instead of jumping to assumptions we should all take a lesson from Christ and be more kind.  Instead of glaring at a mother who obviously has her hands full loading groceries and an uncooperative child, why not offer to take her cart back for her?   Instead of looking away from someone with an obvious disability, why not smile? Even muster up a cheerful hello?
I suppose I believe, like Anne Frank, that at heart most people really are good.  And I want to be one of those people.  Amelia needs more of those people, we all do.

Filed Under: Ramblings

Chocolate Chip Whoppie Pies (Chipwich)

April 29, 2011 by
 
I like to bake.  What?  You didn’t know this?   Problem is, we don’t eat all I bake.  Both my hubby and will have a little to try, then the rest goes stale waiting around.  (Except for a few things that don’t take long to be gobbled up) : )  Luckily, Amelia’s therapist and Jared’s co-workers and various friends are always good about taking it off our hands so I don’t have to feel wasteful and can keep experimenting in the kitchen. 
These were the perfect baking project.  They were so cute!  I threw some in the freezer and they were even better frozen so there wasn’t any waste.  (Plus they were super cute in little boxes for friends too).
Who could resist these cuties?
 
For the cakes:
2 1/4 cups flour
 1 1/2 tsp baking powder
1/2 tsp salt
4 T unsalted butter, at room temp
1/4 cup shortening
1/2 cup sugar
1/2 cup packed brown sugar
2 large eggs
1/2 cup buttermilk
2 T milk
1 tsp baking soda
1 tsp white vinegar
1/2 tsp vanilla
1 cup mini chocolate chips
 
Beat together the sugars, butter, and shortening in a stand mixer fitted with a paddle.
Beat for about 3 minutes, till light and creamy.
Add eggs and buttermilk, mix till combined.
Combine the milk, baking soda, and vinegar in a bowl.
Mix the flour, baking powder, and salt in another bowl.
Add both the milk and flour mixtures to creamed butter and sugars.
Mix on low just till combined.  Add vanilla, beat about 2 minutes, or until completely combined.
Stir in the chocolate chips with a wooden spoon.
Drop batter by tablespoonfulls onto baking sheets lined with parchment paper or a silicone mat.
(Space about 2 inches apart).
Bake at 375 degrees for about 10 minutes or until lightly browned.
Cool on baking sheet about 5 minutes before moving to a wire rack to finish cooling.
Makes about 48 (2 inch) cakes.
 
Marshmallow Filling
1 1/2 cups marshmallow fluff or cream
1 1/4 cups shortening
1 cup confectioners sugar
1 T vanilla
 
Using a stand mixer with a paddle attachment, beat the fluff and shortening on low, then increase speed to medium and beat about 3 minutes until smooth and fluffy.
Add sugar and vanilla on low, beat until well mixed.
Beat on medium for about 3 minutes.
 
To Finish:
miniature chocolate chips
 
Spread half the cakes with marshmallow filling, sandwich with another cake, roll ends in mini chocolate chips.
Serve frozen or at room temp.
 
Recipe Source: adapted just slightly from Whoopie Pies by Sarah Billingsley and Amy Treadwell
Filed Under: Cookies

Shortbread Tart

April 26, 2011 by
 
My mom would make a cookie pie when I was little for a special treat.  It was sugar cookie dough baked in a pizza or pie pan, topped with whipped cream and fruit. (Usually kiwi and strawberry).  It’s been awhile since I’ve made it but I wanted to give it a new spin.  I was also thinking about shortbread that day (one of my FAVORITE treats), and thought what could be better than a SHORTBREAD tart?  Nothing, right?  Okay, so maybe a few things, but for now this will do. : )
The lemon zest in the shortbread just takes it to a whole new level too.  I seriously need to find a friend with a lemon tree orchard. I have a problem.  And the poor bald little lemons in my fridge to prove it.
SHORTBREAD TART
 
1 cup unsalted butter
3/4 cup powdered sugar
1 tsp vanilla extract
2 cups flour
1/2 tsp kosher salt
zest of 1 lemon
 
Cream everything together with a wooden spoon or mixer just until creamy. Don’t overmix.
Press into a pie or tart pan (or you could make individual tarts as well, just bake for a shorter time).
Bake at 325 degrees for about 15 to 20 minutes.  Let cool.
Top with whipped cream and fresh berries or fruit.
Filed Under: Desserts

Bunny Munch

April 22, 2011 by
 First there was Monster Munch, then there was Leprechaun Munch, now there is BUNNY MUNCH! I seem to keep changing it for different holidays, but it’s fun and easy to make with the kids and kids young and old all seem to love it.  I used Crispix this time instead of chex and it was a big hit!  I thought about throwing some jelly beans in too but thought that might be taking it a bit too far. ; )
BUNNY MUNCH
Recipe by My Stained Apron
14 oz candy coating, almond bark, or chocolate*
5 cups Crispix or Chex (corn or rice)
1 cup peanuts
2 cups pretzels
1 cup spring M and M’s
1/2 cup powdered sugar
1 1/2 cups bunny marshmallows
Mix together cereal, peanuts, pretzels, and M and M’s in a large bowl.
Melt candy coating and pour over.
Stir quickly with a large spoon.
Sprinkle powdered sugar over chex and stir together.
Lay out on a large cookie sheet lined with wax paper to dry.
Mix in marshmallows before serving.
*You can do this in 2 batches if desired, using different colors for each batch. Then mix together after candy coating is set.
Print
Bunny Munch

Ingredients

  • 14 oz candy coating, almond bark, or chocolate*
  • 5 cups Crispix or Chex (corn or rice)
  • 1 cup peanuts
  • 2 cups pretzels
  • 1 cup spring M and M's
  • 1/2 cup powdered sugar
  • 1 1/2 cups bunny marshmallows

Instructions

Mix together cereal, peanuts, pretzels, and M and M's in a large bowl.

Melt candy coating and pour over.

Stir quickly with a large spoon.

Sprinkle powdered sugar over chex and stir together.

Lay out on a large cookie sheet lined with wax paper to dry.

Mix in marshmallows before serving.

You can do this in 2 batches if desired, using different colors for each batch. Then mix together after candy coating is set.

https://mystainedapron.com/bunny-munch/

Filed Under: Easter

Homemade Peeps

April 21, 2011 by
This recipe is for my sister Melissa, who much to my dismay lives far away in Arkansas! : )  She loves Peeps, so I just had to make a homemade version for her.   They are super light and so much fun to make.  I made mine thinner by using a large cookie sheet, but they’d be nice a little thicker as well I think if you want to use a 9 by 13″ pan.  I couldn’t decide between pink bunnies or yellow chickies so I made a double batch, then divided it into 2 and colored them seperately.  I also used a strawberry candy flavoring instead of plain vanilla.  Happy Easter!
2 pkgs unflavored gelatin (about 2 T)
1 cup cold water, divided
1 1/2 cup sugar
1 cup corn syrup
2 tsp vanilla (or other flavoring)
food coloring
colored sugar
Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.
Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.
Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.
Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.
Fit mixer with a whisk attatchment and turn on high.
While running, slowly pour in the sugar syrup into the gelatin.
Continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.
Add vanilla or other flavoring and coloring in the last minute.
Spray either a 9 by 13″ pan or large cookie sheet generousely with nonstick cooking spray. You can also line bottom of pan with a silicone mat, and spray well.
Spread marshmallows in pan.
Let sit 4 hours up to overnight.
Sprinkle top of pan with colored sugar.
 Coat completely with the colored sugar.
 Turn out onto a cutting board, remove silicone mat if you used one.
 Coat again with sugar.  Cut out into desired shapes.
 Roll in more colored sugar to coat sides.
Store in airtight container for a few weeks.
 

Print
Homemade Peeps

Ingredients

  • 2 pkgs unflavored gelatin (about 2 T)
  • 1 cup cold water, divided
  • 1 1/2 cup sugar
  • 1 cup corn syrup
  • 2 tsp vanilla (or other flavoring)
  • food coloring
  • colored sugar

Instructions

Place 1/2 cup of the water in the bowl of a stand mixer and sprinkle the gelatin on top.

Combine in a small saucepan the remaining 1/2 cup water, sugar, and corn syrup.

Put heat on high and stir occasionally with a wooden spoon until sugar is dissolved.

Clip a candy thermometer onto the pan and continue cooking until it reaches 240 degrees F, without stirring, which should take about 8 to 10 minutes. Immediately remove from the heat.

Fit mixer with a whisk attatchment and turn on high.

While running, slowly pour in the sugar syrup into the gelatin.

Continue to whip until mixture becomes thick and cools to lukewarm, about 12 to 15 minutes.

Add vanilla or other flavoring and coloring in the last minute.

Spray either a 9 by 13" pan or large cookie sheet generousely with nonstick cooking spray. You can also line bottom of pan with a silicone mat, and spray well.

Spread marshmallows in pan.

Let sit 4 hours up to overnight.

Sprinkle top of pan with colored sugar.

Coat completely with the colored sugar.

Turn out onto a cutting board, remove silicone mat if you used one.

Coat again with sugar. Cut out into desired shapes.

Roll in more colored sugar to coat sides.

Store in airtight container for a few weeks.

https://mystainedapron.com/homemade-peeps/



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Filed Under: Easter