GWH Sticky Buns

Ingredients:

1 cup milk
2 teaspoons dried yeast
2 teaspoons salt
2 large eggs, beaten
¼ cup honey
½ cup butter, melted
3 ½ cups all-purpose flour

Topping and filling:

¾ cup butter, melted, 
1 ¼ cup brown sugar
⅓ cup honey
1 teaspoon ground cinnamon
½ teaspoon nutmeg
½ teaspoon salt
1 ½ cups chopped pecans or walnuts

Instructions:

1. In a large bowl combine the flour, yeast, and salt. Set aside.
2. In a separate container, mix together the milk, honey, butter. Pop in the microwave and gently heat for a few seconds until the mix is lukewarm and the butter is melting.
3. Once the butter has melted whisk in the eggs. You want to make sure the mix isn’t too hot otherwise the eggs will cook.
4. Pour the wet mixture into the dry mixture and mix until it forms a dough and all the flour is mixed in. It only takes a minute to mix the dough together.
5. Cover with plastic wrap and allow to rest at room temperature until the dough rises for a minimum of 4 hours. After the 4 hours, you can place it in the fridge for up to 4 days.
6. For the filling: Mix together melted butter, brown sugar, honey, nutmeg, and cinnamon. Set aside.
7. Using a 9-inch cake pan, with a spoon spread half the brown sugar mixture evenly over the bottom and sides. Scatter nuts over the brown sugar mixture and set aside.
8. Dust your work surface with flour. Roll out the dough to a ⅛ -inch thick rectangle. As you roll out the dough, make sure there is enough flour to prevent it from sticking to your work surface.
9. Evenly spread the remaining brown sugar mixture over the rolled out dough leaving 1 inch around the edge of the dough without filling.
10. Starting with the long side, roll the dough into a log. Roll it over until its pinched seam is underneath.
11. Using a serrated knife, cut the log into 2 ½ inch rolls (around 8 or 9 pieces). Arrange the rolls over the nuts in the prepared pan, so that the cut edge is facing upward.
12. Cover the tin with plastic wrap and allow to rest for 1 hour. During this time they will rise up to meet the tin and become bubbly.
13. Once proofed, place the rolls on a baking sheet covered with parchment, in case the caramel bubbles over.
14. Preheat the oven to 350 degrees and bake for 30 - 40 minutes, or until golden brown and firm in the center.
15. While still hot, run a thin spatula around the outer edge of the pan to release the caramel rolls, and invert immediately onto a serving dish. If you let them set too long they will stick to the pan and will be difficult to turn out. Enjoy warm!

Notes:
If in a hurry it is perfectly okay to use frozen bread dough to speed things up a bit.

Almond Joy Low-Fat, sugar-free, high protein Muffins

Ingredients:

1 C Splenda (or sugar)

1.5 C Old fashioned oatmeal

.5 C Oat bran

1 C Coconut flour

.5 C Almond flour (or meal)

.5 C Whole Wheat flour

2 t baking powder

.5 t salt
.5 C unsweetened coconut
.33 C vanilla whey powder
1 t vanilla extract

6 eggs

3 C milk (divided)

1.5 C chocolate chips

.5 C slivered or chopped almonds

Directions:

• 1.       Combine first 12 ingredients in mixing bowl with 2 cups milk.
• 2.       Let mixture rest for .5 to 1 hour.
• 3.       Add remaining cup of milk and mix well.
• 4.       Stir in chips & nuts.
• 5.       Heap into a greased muffin tins and bake @ 350° for 30-35 minutes until plump and slightly browned.
• 6.       Cool, wrap, & refrigerate.
• 7.       Yield: 12 large muffins or 24 small.
• 8.       Muffins are dense and filling!

Louise's Healthy Power Bars

Instead of spending $$$ on expensive granola and/or power bars in the questionable section of your local supermarket . . . Try making these yourself.  Change up ingredients (like different kinds of fruit, nuts, flavored whey powders, add coconut, etc.).  The following is my favorite recipe:

Ingredients:

1/3 C unsweetened applesauce
1/4 C almond butter
2 T peanut oil
10 packets of splenda (or 3 T sugar or other sweetener)
1/4 C agave nectar
3 large eggs
1/2 t vanilla
3/4 C whole wheat flour (feel free to experiment with some of the newer flours on the market, like almond, coconut, or soy)
1/2 t baking soda
1 t nutmeg
1/2 t salt
1/4 t ginger
1/2 C vanilla whey powder
2 C oats
1 C dried apricots (snipped into quarters with kitchen shears)
1/2 C sliced almonds (or similar nuts)
Nonstick cooking spray

Directions:

1. Heat oven to 350 degrees.
2. Beat together first seven ingredients.
3. Add dry ingredients and mix well.
4. Fold in dry fruit and nuts.
5. Thoroughly spray a 9 X 13 glass baking dish with nonstick spray.
6. Spread batter evenly in sprayed pan.
7. Bake 30 minutes or until toothpick comes out clean.
8. Cut into 24 bars.
9. Store in a covered container or glass cookie jar. 

Note: each cookie contains approximately 128 calories and packs a powerful protein punch!

Buttermilk Pancakes

Buttermilk Pancakes
Recipe By : Louise
Serving Size : 6
Categories : Breakfast Food
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2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon salt
2 eggs
2 cups buttermilk (1+7/8 Cups milk plus 2 Tablespoons Lemon Juice)
2 tablespoons butter -- melted (or oil)
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1. Mix together dry ingredients. Beat eggs until light. Gradually beat in buttermilk and melted butter. Make a well in middle of dry ingredients. Pour in liquid ingredients and stir until just blended.
2. Pour batter by large spoonfuls onto a hot, greased griddle. Cook over medium heat until bubbles form all over and underside in golden. Flip and continue to cook for 2-3 minutes more.
3. Serve warm with butter and syrup or preserves.
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Banana Nut Bread

Banana Nut Bread
Recipe By : Louise
Serving Size : 12
Categories : Quick Breads
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3/4 cup butter
1 1/2 cups sugar
1 1/2 cups mashed bananas (about 6)
2 eggs
1 teaspoon vanilla extract
2 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon salt
1/2 cup buttermilk
3/4 cup nuts -- chopped
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1. Cream together butter and sugar. Add banana, eggs, and vanilla. Sift together dry ingredients. Add alternately with buttermilk. Blend well. Stir in nuts, and pour into a greased and floured loaf pan. Bake at 325 degrees for 1-1/4 hours.

Zucchini Bread

Zucchini Bread
Recipe By : Louise
Serving Size : 24
Categories : Quick Breads
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3 eggs
1 2/3 cups sugar
1 cup oil
1 1/2 teaspoons vanilla extract
3 cups all-purpose flour
1 teaspoon double-acting baking powder
1 teaspoon baking soda
1 teaspoon salt
1 teaspoon ground nutmeg
2 teaspoons cinnamon
3/4 cup nuts -- chopped
2 cups zucchini -- coarsely shredded
1 cup seedless raisins (OR -- choc. chips, dried cherries, dried pineapple, etc. -- be creative)
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1. Beat eggs until light. Gradually add sugar. Sift dry ingredients together. Add to egg-oil-sugar mixture and beat until smooth.
2. When well blended, stir in remaining ingredients. Place batter in two buttered loaf pans (8-1/2" x 4-1/4"). 3. Bake at 350 degrees for one hour.
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NOTE: Makes excellent muffins too!

Buttermilk Biscuits

Buttermilk Biscuits

Recipe By : Louise

Serving Size : 16 Large

Categories : Side Dish

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1 1/2 quarts all-purpose flour

3 tablespoons double-acting baking powder
1 1/2 teaspoons baking soda
1 1/2 teaspoons salt
1/4 cup sugar
1 1/2 cups butter -- cold
2 egg -- slightly beaten
1 1/2 cups buttermilk
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1. Sift dry ingredients together. Cut butter into tablespoons and, with a pastry blender, blend into dry ingredients until mixture resembles cornmeal.
2. Stir 1/2 cup buttermilk into beaten egg and add mixture to flour mixture. Stir quickly, adding remainder of buttermilk as necessary until dough forms a ball.
3. Turn onto floured surface and knead once. Let dough rest for a minute, then roll out to 3/4' thickness.
4. Cut into 2' rounds. Place biscuits on buttered baking sheet, 1" apart. Bake at 350 degrees for 15 minutes or until golden brown.
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NOTES : For cheese biscuits: When kneading dough, knead in 1/2 cup grated cheese.
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Peanut Butter Bread

Peanut Butter Bread
Recipe By : Louise
Serving Size : 12
Categories : Side Dish
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3/4 cup peanut butter
2 ounces margarine
2 cups flour
1/3 cup powdered milk
1/2 cup sugar
2 teaspoons baking powder
1/4 teaspoon salt
1 each egg
1 1/4 cups water
3/4 teaspoon orange peel -- grated
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Make the day BEFORE serving.


1. Beat peanut butter and margarine until fluffy.
2. Add dry ingredients and mix until mixture resembles crumbs.
3. Add (all at once) eggs, water, and orange peel. Mix until just moistened.
4. Pour into a greased loaf pan and bake at 300 for about 2 hours. Test with pick. Cool, cut, & cover.

Louise's Pumpkin Bread

Louise's Pumpkin Bread
Recipe By : Louise
Serving Size : 24
Categories : bread, breakfast
-----------------------
3 1/3 cups flour
1 tablespoon cinnamon
1 teaspoon nutmeg
2 teaspoons baking soda
1 teaspoon baking powder
1/2 teaspoon salt
2+2/3 cups sugar
2/3 cup oil
4 eggs
2 cups pumpkin -- mashed
2/3 cup water
2/3 cup dates -- chopped
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1. Beat sugar & oil until light & fluffy.
2. Add eggs & pumpkin and beat well.
3. Beat in dry ingredients and pour into 2 greased loaf or bundt pans.
4. Bake at 350 until done [about 1 hour]

Cornbread

Cornbread
Recipe By : Louise
Serving Size : 16
Categories : side dish, bread, muffins
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1 cup flour
1 teaspoon salt
1 1/3 tablespoons baking powder
1/2 cup sugar
1 cup cornmeal
1 1/2 cups milk
1/4 cup oil
1 egg
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1. Combine all dry ingredients, add oil, eggs, and milk -- beating well after each addition. Batter will be thin.
2. Pour into a sprayed cake pan and bake at 325 degrees for about 1/2 an hour. Brush tops with melted butter. Cool, cut, and serve.
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Note: This cornbread is light, sweet, and airy!

 
 
 
 
 
 
 
 
 
 
 

IRISH TEA BREAD

IRISH TEA BREAD
Recipe By: Louise
Serving Size: 4
Categories: Breads, Breakfast
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3/4 C  Strong tea
2 C Mixed dried fruit
3/4 C Soft brown sugar
1 Egg, lightly beaten
2 T Butter (melted)
2+1/8 C All-purpose flour
½ ts Baking soda
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1. The mixed fruit can include raisins, currants, and any other kind of dried fruit you like; chop any larger pieces down to about raisin size. Place the tea, mixed fruit and sugar in a bowl; cover and leave overnight.
2. Stir in the egg and melted butter. Mix the flour and the baking soda together and fold them in. Line the bottom of a large loaf pan with baking parchment, and brush the whole inside of the pan with melted butter.
3. Pour the mixture in and smooth the top. Bake in a preheated oven (350 F) on the middle shelf for 1 ½ hours. After removing from the oven, leave in the pan for 2-3 minutes; then turn out of pan and cool on a wire rack.

Irish Coffee Muffins

Irish Coffee Muffins
Recipe By : Louise
Serving Size : 12
Categories : Muffins Breads
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2 c Flour
1 tb Baking powder
1/2 ts Salt
1/2 c Sugar
1 Egg, beaten
1/3 c Butter, melted
1/2 c Heavy cream, or half & half
1/4 c Whiskey
1/4 c Coffee brandy
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1. Preheat oven to 350 F.
2. Mix the first 4 ingredients together.
3. Stir in remaining ingredients, until just moistened.
4. Fill paper-lined muffin tins 3/4 full, and bake approximately 20 -30 minutes
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Makes 12 muffins.

Trail Mix Bread

Trail Mix Bread
Recipe By : Louise
Serving Size : 12
Categories : Side Dish, Bread, Breakfast
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2 3/8 cups trail mix
1 5/8 cups hot water
1 1/8 tablespoons baking soda
1 1/4 cups sugar
3 1/4 tablespoons oil
3/8 teaspoon salt
2 3/8 cups flour
3/8 teaspoon cinnamon -- optional
3/8 teaspoon almond extract -- optional
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1. On the day before baking place trail mix in a large bowl and cover with hot water -- stir in baking soda. Cover with plastic wrap and leave at room temperature overnight to plump fruit. All of the liquid in this mixture is used in the recipe so DON'T DRAIN!
2. Mix together the trail mix (plus its liquid), sugar, oil, salt, & flour. Add cinnamon and almond extract. The batter should be thick enough to spoon. If too thin, add a little flour.
3. Spoon batter into greased loaf pan and smooth. Bake at least 1 hour until the bread are a rich, deep brown.
4. Cool, cut and keep wrapped tightly. This bread will keep up to 4 months if wrapped and stored in the refrigerator.

 
 
 
 
 
 
 
 
 
 

GWH Cornbread

GWH Cornbread
Recipe By : Louise
Serving Size : 16
Categories : Side Dish, Breakfast, Misc.
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1 cup flour
1 teaspoon salt
1 1/3 tablespoons baking powder
1/2 cup sugar
1 cup cornmeal
1 1/2 cups milk, 1% lowfat
1/4 cup oil
1 egg
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1. Combine all dry ingredients.
2. Add oil, eggs, and milk -- beating well after each addition.
3. Batter will be thin.
4. Pour into a sprayed cake pan [13" X 9"] and bake at 325 degrees for about 30 minutes.
5. Brush top with melted butter. Cool, cut, and serve.
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NOTES : This is the same recipe that we use to make corn muffins also. Simply pour the batter into greased or papered muffin cups until cups are about 3/4 full. Bake same as bread.

Pastry Dough Tips for Pies, Tarts, Turnovers, & Pinwheels

Basic two crust pie instructions:

1. Mix dough according to directions -- roll out half of your pastry dough using short, gentle strokes with a rolling pin and stopping often to re-flour the pin and the board. Your dough should be moving all the time. If it’s not moving, it’s probably stuck to the board. Lift gently and add more flour. Dough should be thin and extend about one inch over the sides of your pie plate.

2. Place bottom crust loosely into ungreased pie plate and pat into place. Leave your excess inch of crust in place for now and brush lightly with milk or water. Place your prepared filling into your bottom crust. Dot with butter and set aside.

3. Roll out top crust the same way you rolled out your bottom crust. Place gently over filling leaving another one inch of excess in the diameter. Tuck your one-inch of excess top crust UNDER your one inch of excess bottom crust – all the way around and flute all edges with fingers or a fork.

4. Cut about 4-5 one-inch slits [steam vents] in the top of the pie. Brush with egg-wash [beaten egg thinned with an equal amount of water or milk] or milk before baking for nice golden crust.

5. Bake pie at 450º for 10 minutes, then lower oven temp to 350º and cook for 45-50 minutes longer. Crust should be a golden brown and filling should be bubbling up through the stem vents when done.

 Basic single crust pie shell instructions:

1. Follow #1 directions above.

2. Place bottom crust loosely into ungreased pie plate and pat into place. Fold your excess inch of crust over on itself and flute edges. This gives you an UNBAKED single piecrust usually used for pumpkin and pecan pies. For a BAKED single crust, go to step #3.

3. After fluting the edges on your raw crust, poke tiny holes throughout the entire crust, bottom and sides, with a dinner fork. Brush the entire crust with milk or egg-wash and bake at 350º for 20-30 minutes or until golden brown. The BAKED single crust is usually used for cream pies, like chocolate cream or lemon meringue. Tip: bake and freeze a few and when you need a dessert in a hurry, thaw a crust, fill with instant or prepared pudding (chocolate, butterscotch, coconut, etc), top with cool whip and you have a very delicious pie that looks like you slaved over it.

Tart Shells:

1. Follow instructions for the single crust BAKED shell except you will be making smaller rounds and portioning them into muffin cups. Bake according to directions, fill with Steve’s Microwave Fruit Filling, top with Cool Whip and you have a really nifty dessert. Make the above in TINY muffin cups for a great crowd pleaser. Note: if using the tiny tins, I don’t even roll out the dough . . . just portion into tins and mold into place with your fingers before pricking and baking – super simple!

 Turnovers:

1. Cut out a cardboard template – 5” X 5” for regulation size turnovers or 3” X 3” for small turnovers. Mix and roll out dough following my basic two crust pie instructions. Use your template to cut squares of pastry, place a dollop of Steve’s Microwave Fruit Filling on each square, moisten the edges of the pastry with water or milk, fold into a triangle, seal edges with a fork pressed in intervals on the two open sides of your triangle. Poke in a stem vent on the top of your turnover, brush the tops with milk or egg wash, place [leaving an inch of space around each pastry] on an ungreased baking sheet, and bake at 350º for 20-30 minutes or until golden brown.

Pastry Pinwheels:
 I learned how to make these from my grandmother [Memere Lively]. They are a really great way to use up leftover ends and pieces of pastry dough after you finish a day of baking pies, tarts, or turnovers:

1. Gather all pastry dough scraps and press into a ball. Roll out thinly, brush with melted butter, sprinkle with cinnamon and sugar, roll up the dough like a jellyroll, starting at one end and continuing until you have formed a log. Slice the log into ½” cookies, place flat side down [like cookies] close together on an ungreased baking sheet and bake at 350º for 20-30 minutes or until golden brown.

 Pastry: Savory and Sweet

McCann Pie Crust Recipe

McCann Pie Crust Recipe
Recipe By : Louise
Serving Size : 8
Categories : Basic, Breakfast, Dessert, Misc.
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1 teaspoon salt
1 tablespoon sugar
2 1/4 cups flour -- (use half wheat for healthier crust)
3/4 cup shortening
5 tablespoons ice water
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1. Mix all dry ingredients, cut in shortening with a fork or pastry blender.

2. Add water a little at a time stirring dough with a fork. DO NOT MIX WITH HANDS
3. Pat dough into a ball, divide into 2 sections, and roll out on a floured board.
4. Recipe will make 1 - double crusted pie [top & bottom crust] or 8 tart shells or turnovers.
5. For baking, follow pie or turnover recipe instructions -- I will include assembly and baking directions in my next post.
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Vocational and Technical Schools East 2010-2011 (Peterson's Vocational and Technical Schools East)