Sweet Whole Wheat Quick Bread

Things have been so difficult these past few months that I have not had a lot of time to cook, nor have I felt like doing so. But that has all changed and I am anxious to get back to the kitchen. I am excited to share many wonderful recipes with you this summer. Hope you enjoy!

This is a great treat that is quick, easy and delicious. It does not require any yeast and is practically foolproof. According to Kendrick, it makes a great peanut butter sandwich.

It slices beautifully!

I make my own buttermilk.

The recipe is at the end of this post.

For 2 loaves:

• 4 Cups of buttermilk
• 2 Cups brown sugar, packed
• 1/2 Teaspoon salt
• 2 Teaspoons baking soda
• 6 Cups whole wheat flour

Grease 2 loaf pans thoroughly.

Pour buttermilk into a large mixing bowl.

Add sugar and salt. Mix well

Add flour and baking soda.

Stir just until moistened.

You can see the soda and buttermilk already reacting.

Pour into well-greased loaf pans.

Bake in a preheated oven at 325 degrees

for 1 hour and 15 minutes.

Enjoy with whipped butter or cream cheese

with or without jam. It is very sweet on its own

and the brown sugar gives it a wonderful flavor.

Buttermilk

• 1/2 Cup buttermilk (from the store to be used as a starter)
• 1 Cup powdered milk
• 3 Cups warm water

Put warm water and powdered milk into a glass jar. Stir or shake well until mixed. Add buttermilk and mix well. Cover with a lid and let stand on your kitchen counter until mixture clabbers. It usually takes anywhere from 12 to 24 hours. Refrigerate and use within a week. Be sure to save 1/2 cup to replenish your supply. It is as easy as that and beats adding lemon juice or vinegar to milk.

Menu 10

Breakfast

• Yogurt Shake
• Lemon Muffins
  

Lunch

• Chicken Salad Sandwich
• Fruit
  

Dinner

• Fettichini Alfredo
• Shredded Fried Zucchini
• Sliced Tomatoes
• French Bread

About a year ago I found a recipe for a Magic Mix. It is so versatile and can be used in numerous ways to make anything from Alfredo Sauce to Pudding. Here is the recipe for the Magic Mix followed by the recipe for Alfredo Sauce. I will continue to post other recipes using the Magic Mix throughout the year.

MAGIC MIX

• 2-1/2 Cups powdered milk
• 1 Cup all-purpose flour
• 1 Cup butter
  

In a large bowl, combine dry milk, flour and butter in a food processor until the texture looks like fine crumbs. Store in airtight container in refrigerator. Use within 2 months. Makes 1 quart. MAGIC MIX can be used in many recipes to make food preparation easy and economical. (I love those words!)

ALFREDO SAUCE

• 2/3 Cup Magic Mix
• 1 Cup cold water
• 1/3 Cup Parmesan cheese

In saucepan combine the Magic Mix and water. Stir constantly over medium heat until sauce is thickened and simmering. Stir in Parmesan and continue to cook for a few more minutes. For a richer sauce you may substitute milk for water. Add salt and pepper to taste.

Makes 1 cup

Menu 8

My day was almost as long as this post it. I usually only feature one recipe in each menu but today I decided to feature two. I have to admit that it was very time consuming making everything from scratch. I felt like I was in the kitchen for the better half of the day. The plus is that my family is eating healthy.I was devastated when I pulled the last of the bagels out of the oven and called the family over. You spend hours baking away and your hard work is gone in a matter of minutes. I had to scramble to save one for Mar-Kay.

Today's Menu

Breakfast

• Creamy Cracked Wheat
• Strawberries
  

Lunch

• New York Style Bagels
• Yogurt with Blueberries/ Strawberries

Dinner

• Black Bean Cakes
• Vegetable (Zucchini from the garden)
• Rolls
• Salad
  
  

HOMEMADE YOGURT

• 7 1/2 Cups warm water
• 3 1/2 Cups powdered milk
• 1/2 Cup store bought plain yogurt with active cultures

In a large saucepan combine the water and milk. Stir well with a whisk. Let it sit a few minutes and then stir again. Heat the milk on the stove over medium heat until it reaches 180 degrees. Remove from the stove and allow to cool to 110 - 115 degrees. (I was taught by a good friend to fill a large bowl with ice and set the pan in it to help it cool down faster. If it is any hotter than 110-115 degrees it will kill of the live cultures in the yogurt. Once it has reached the proper temperature, take out 1/2 cup of warm milk and stir into the yogurt. Return all to the saucepan and stir well. Let it sit for another minute and stir again.


Pour carefully into a clean thermos and set it on the counter away from drafts to incubate. It will take 6 to 8 hours to set up. Try not to disturb it to ensure good results.




After it has thickened. Pour it out into a container and refrigerate. It is now ready. You can cook with it or just enjoy eating. It will stay fresh for about 2 weeks.

We will often sweeten it with honey

and add a variety of fruits with it.

*Make sure you read the label of the yogurt you are purchasing from the store to see if it contains acidolphilus cultures. This is necessary to make your own yogurt.

*You can use your own homemade yogurt to continue making homemade yogurt, however it will lose it's strength after using if about 3 or 4 times.

NEW YORK STYLE BAGELS

• 1 Large potato, peeled and quartered
• 2 Cups water

Boil the potato in the 2 cups of water for fifteen minutes. Discard the potato from the water (serve it to your family to keep them at bay until the bagels are done) and allow the water to cool to 110 degrees.

• 1/3 Cup potato water
• 1 Tablespoon yeast

Take 1/3 cup of potato water and put it in a small bowl. Sprinkle the yeast over the water, stir and then set aside for 5 minutes until foamy.

In the meantime sift together:

• 4 Cups flour
• 1/2 Tablespoon sugar
• 1/2 Tablespoon salt

Add the yeast mixture to the flour mixture. Stir.

Pour into the mixture

• 2/3 Cup potato water
• 2 Eggs
• 1/2 Cup oil
  
  
  

Stir well to form a dough ball.

Turn out onto a floured surface and knead for 8 to 10 minutes

until the ball is firm and elastic.

Place into a greased bowl.

Cover and place in a warm area.

Let rise until double, about 60 minutes.

Punch down and let rest for a few minutes.

Divide the dough into 12 equal pieces.

The easiest way to form the bagel is to roll the dough into a ball.

Nest, poke a hole in the center of the ball

and then stretch the ball into the doughnut shape.

Place on a lightly floured surface

Cover and let rise for 20 minutes.

In the meantime put 8 cups water in a large saucepan with

1 Tablespoon sugar. Heat to boiling.

Drop the bagels into the boiling water and cook

for about 1-1/2 minutes on each side.

Place on a prepared cookie sheet that has been

lightly greased and dusted with cornmeal.


Brush with an egg white and bake in a

450 degree oven for 15 minutes or until golden brown.

Homemade bagels are amazing.

Make sure you make an extra big batch,

they go quickly!

Someday I will have to share my

Sourdough Bagel Recipe with you.

*I have been asked by some people about the other recipes I use in my menus. It would not be feasible to add all of the recipes in each blog entry, they would go on forever. However, I am willing to share my other recipes upon request.