With trick-or-treat being tonight, and Halloween tomorrow, I realized I am running out of time for creepy treats! So, for snack today, I made the kids Bug-apillars. They are super easy to make, and took less than 10 minutes to put together.
My mom has a very giving heart, she loves to give, give, give. She is constantly thinking of others when she is out and about, and picking up something that they would love- The two people she does this the most for is her 2 grandkids– which both belong to me. There isn’t a time that she sees them, that she doesn’t have a surprise for both of them. It could be Hannah Montana candy, clothes, or decorations for their room. She also gives me things–random things for me do to, “something,” with– it could be craft related or home decor- But, this past weekend she brought me Bulgar Wheat. She had purchased it for a recipe, and didn’t care for the recipe–so in a way she challenged me to find something to make with it–and, I was up for the challenge!
I found a lot of recipes that sounded rather– yucky–. Then, I thought that since it was wheat– it should be good in a bread. However, since it was pretty course it would need to soften a little–and it would need something sweet to digress the eater from the healthy qualities of the bread.
4 1/2 c. boiling water
3/4 c. honey
3 tbsp. cooking oil
1 1/2 tsp. salt
3 pkgs. active dry yeast
3/4 c. warm water
10 c. flour -I know– WOW
Place in greased 9x5x3 loaf pans. Cover and let rise until doubled (about 1 hour). Bake at 350 degree oven 45-50 minutes.
At first I was going to make 1/2 this much–but, I screwed up on my salt and oil–and had to make twice as much- I still just made 2 loaves–but, they were BIG loaves! Also, I got new yeast, because I had been suspecting my other yeast (which I bought in bulk) was not working any longer–and evidently I was correct- because this bread rose like crazy!
If you are a health-food lover, you will love this bread! It is hearty with a hint of sweetness. I love the texture that the wheat creates. I will be rotating this in, with the breads that I make–at least until my bulgar wheat is gone! Also, it tastes great with homemade apple butter—which is good, because I made another batch with the leftover apples!
Thanks again mom, for the bulgar wheat!
I love me some beer bread—it is the best reason to go to a Tastefully Simple party :). However, I don’t like paying over $5,00 for simple ingredients I am sure to have in my pantry.
So, I set out to find a comparable bread that I could make without having to contact, order and wait for a TS representative. I wanted the airy, yet hearty texture–and the subtle sweetness that goes well with EVERYTHING!
After a little research, I quickly realized the only things that come in that little packet for $5.50 is flour, baking powder, sugar and salt…. hmmm… I have that in my pantry on any given day, don’t you?
- 3 cups flour (sifted-this is important!)
- 3 teaspoons baking powder
- 1 teaspoon salt
- 1/4 cup sugar
- 1 (12 ounce) can beer (experiment with which beer you like best, in the bread)
- 1/4-1/2 cup melted butter (depending on your personal tastes)
Preheat oven to 375 degrees.
Mix dry ingredients and beer.
Pour into a greased loaf pan.
Pour melted butter over mixture.
Bake 1 hour, remove from pan and cool for at least 15 minutes. (watch it though, because all ovens are different–I took my loaf 8 minutes early, and it was PERFECT)
I was in the mood for soup today, and my family was a little spoiled–since, I was in the mood to cook and bake from scratch. Or, at least I think they are spoiled–they would rather order pizza ;).
However, since I was also trying to clean the carpeting in the house, watch 2 toddlers and a baby, and organize my spice cabinet–I decided that getting out the slow-cooker might be a good idea.
- 2 1/2 to 3 1/2 pounds chicken pieces
- 8 cups of water
- 4 T chicken bouillon
- 1 teaspoon seasoned salt
- 1 teaspoon salt, or to taste
- 1/4 teaspoon pepper
- 1 small onion chopped
- 1 carrot, chopped
- 2 t of celery seed *because I didn’t have celery
- 1/4 cup parsley, chopped
- 1/2 teaspoon basil
- 1 bay leaf
- 6-8 ounces noodles
We had quite a few fresh peaches to do something with, before they were wasted–so, I decided to make a Peach Cobbler. I have made these in the past, because they are my husband’s favorite treat–but, none of them were PERFECT, in his eyes.
So, I made something, part pie/part cobbler- It has a pie type bottom crust, and a lattice top, but made in a 9×13 pan. It does take a little over 2 hours to make–but, I am told it is worth it. It is very juicy, and I guess–PERFECT!!
I had a great little helper, in rolling out the crust, (or nibbling on it, anyway)–
So, instead of doing just a regular boring ol’ lattice top–we cut out a, “J” for Jaxen and a spaceship for Buzz Lightyear! Sorry, about the picture–I forgot to take a pic, until it was 1/2 eaten!!
The recipe is:
- 2 1/2 cups all-purpose flour
- 3 tablespoons white sugar
- 1 teaspoon salt
- 1 cup shortening
- 1 egg
- 1/4 cup cold water
- 3 pounds fresh peaches – peeled, pitted and sliced
- 1/4 cup lemon juice
- 3/4 cup orange juice
- 1/2 cup butter
- 2 cups white sugar
- 1/2 teaspoon ground nutmeg
- 1 teaspoon ground cinnamon
- 1 tablespoon cornstarch
- 1 tablespoon white sugar
- 1 tablespoon butter, melted
- In a medium bowl, sift together the flour, 3 tablespoons sugar, and salt. Work in the shortening with a pastry blender until the mixture resembles coarse crumbs. In a small bowl, whisk together the egg and cold water. Sprinkle over flour mixture, and work with hands to form dough into a ball. Chill 30 minutes.
- Preheat oven to 350 degrees F (175 degrees C). Roll out half of dough to 1/8 inch thickness. Place in a 9×13 inch baking dish, covering bottom and halfway up sides. Bake for 20 minutes, or until golden brown.
- In a large saucepan, mix the peaches, lemon juice, and orange juice. Add 1/2 cup butter, and cook over medium-low heat until butter is melted. In a mixing bowl, stir together 2 cups sugar, nutmeg, cinnamon, and cornstarch; mix into peach mixture. Remove from heat, and pour into baked crust.
- Roll remaining dough to a thickness of 1/4 inch. Cut into half-inch-wide strips. Weave strips into a lattice over peaches. Sprinkle with 1 tablespoon sugar, and drizzle with 1 tablespoon melted butter.
- Bake in preheated oven for 35 to 40 minutes, or until top crust is golden brown.