Monday, May 30, 2011

Cake Brownies

If you like your brownies is a wonderful cake brownie recipe.  The flavor is spot on for a basic brownie ready to eat plain or to add your favorite frosting or chocolate chips to.

4 c. Butter Powder
4 c. Cocoa
1/2 c. Egg Powder
1/2 c. Cornstarch
3 Tbs. Baking Soda
8 c. Sugar
1 1/2 Tbs Vanilla Powder
6 c. Flour

 Use 2 1/3 c. Mix with 1/2 c. Water.  Grease a 9x9 pan, and pour in the batter.  Bake at 350º for 30 min.

If you want to try a single mix before you make a big batch, here is enough for a 9x9 pan.

Brownie Mix
1/2 c. Butter Powder
1/2 c. Cocoa
1 Tbs. Egg Powder
1 Tbs. Cornstarch
1 tsp. Baking Soda
1 c. Sugar
1/2 tsp. Vanilla Powder
3/4 c. Flour

Mix with 1/2 c. Water.  Put in a greased 9x9 pan and bake at 350º for 30 minutes.

Friday, May 27, 2011

Lemon Glaze


1 1/2 c. Powder Sugar
1 tsp Melted Butter
2 Tbs Milk
                                                     (or as much as needed for deisred consitency)

Mix Powdered sugar with the dry flavors.  Melt butter and add 1 Tbs milk.  Add in the dry mix and stir until well incorporated.  Add more milk as desired for consistency.

Recommended for Lemon Poppy Muffins.

Thursday, May 26, 2011

Lemon Poppy Muffins

350º     20-30 minutes

1/2 tsp Lemon Powder
1 1/2 c. Water

Add the Almond, Lemon and Poppy to the Muffin mix.  Add water and combine until there are no more pockets of dry.  Bake in 350º Oven for 20-30 minutes

This will make 12 muffins or 1 8x8 pan of 'cake' muffin.

I chose to frost with Lemon Glaze but these are great with just a little butter or plain.

Muffin Mix

I use a wonderful recipe for a muffin mix.  This mix is fantastic all by itself or with the addition of flavors to create variety.  This basic mix is a food storage staple in my house.

16 c. Whole Wheat Flour
6 c. Sugar
6 Tbs Baking Powder
8 tsp. Baking Soda
4 tsp Salt
4 tsp Cinnamon
4 tsp Nutmeg
3/4 c. Milk Powder
7 Tbs Dry Egg Whites
1 c. Butter Powder

Mix all dry ingredients together and store in an airtight container.

To use, mix 3 c. mix with 1 1/2 c. water.  Bake at 350º for 20-30 minutes.  (25 min always works for me.) Makes 12 regular size muffins.
To add flavors, simply include 1/3 c. of Rapberry, Bluberry, or Cinnamon Chips to the batter.

The texture of the muffins when using whole wheat flour is slightly denser or heavier than grocery store varieties but oh so tasty and so much better for you!  This is a real stick to your ribs breakfast muffin.

Wednesday, May 25, 2011

Best Bread Tips

Want to make the best bread?  I know I do.  I love making bread.
Here are a few tips to help you become a better bread maker.

  1. Pick one recipe and stick to it until it is mastered.  A good one that I like is Basic Bread.  You can pick any recipe you want...the rules are the same.
  2. Don't change the variety/brand of yeast you use.  Each yeast will respond differently and you don't want the yeast differences to confuse you while learning a recipe.
  3. Learn to make it by hand after you master it by machine.
Once you can get consistent results with a recipe, then you are ready to move on to other options.

A few ways to 'shake' up the recipe:

Butter instead of oil

Milk instead of a portion of the water

Applesauce instead of oil for a low fat variety

Soft wheat instead of hard wheat

White wheat instead of Red

Dough enhancers

Lecithin granules

A few rules to NEVER violate when it comes to bread:

Salt kills yeast.  Never use the salt spoon in the yeast and mix the yeast thoroughly in with other ingredients before adding the salt to the dough.

Too much heat kills yeast.  If you can't touch it will kill the yeast. 

Never let the bread rise more than double.  Over rising in the final stage of loaf formation will cause the loaf to lose uniformity of texture and collapse.

Yeast has a limited life.  My Basic Bread recipe has 3 tbs of yeast.  This is enough to get 2 quick rises and 1 slow rise out of the dough.  No more.  If I punch the dough down and reshape it after the 3rd slow rise......there is no more rise left.

Happy Bread Making!!

Tuesday, May 24, 2011

Basic Bread

This BASIC BREAD recipe will make 4 loaves of bread.

It will easily convert from a loaf to a roll and from white to wheat.  It's not the best for every recipe that calls for a dough but it is extremely versatile for purposes of dinner.

5 c. Hot Water
5 c. Flour
3 Tbs Yeast


1/2 c. Sugar
1/4 c. Oil
2 Tbs Salt


6-8 c. Flour

Place the first 3 ingredients in a mixing bowl.  I like to use a cookie beater for this part.  Blend until smooth, turn off the machine, and wait 5-10 minutes for the yeast to proof.  Even if your yeast doesn't need proofing, I do not recommend skipping this step. 

Once the dough has risen slightly and the little bubbles are forming, you are ready.  Put in the dough hook, add the next 3 ingredients and mix.

Keep the mixer running this time, start adding the flour.  You want to add slowly so as not to over flour the dough.  As long as the dough is sticking to the side of the bowl, you need more flour.  Let it mix in, then determine if the dough is still sticking to the bowl.

You will know the dough is ready when it pulls away from the sides and bottom of the bowl while the mixer is running.  When you turn the mixer off, it should look like the picture.
Once you determine the dough is ready, you can observed the texture of the dough by pinching a piece off with clean dry hands.  After you try to put the pinch back, you will not be able too.

Even once you try real hard to clean your fingers...there will still be some residue. 

This is a 'soft' dough.  You will need to use lightly oiled hands to handle it.  Turn out the dough into a lightly oiled bowl, turn once to coat the dough and cover lightly with plastic to keep from drying out.

Let rise once, punch down to remove air.  Divide into four pieces, shape into loaves and set in lightly greased pans.  Let rise a second time, and bake.

You can skip the rising when you are in a hurry, however if you are not, the rise helps with the crumb of the bread.

Wheat v. White
For wheat, simply replace flour cup for cup, allowing that you will use less flour at the end of the recipe.  Wheat flour absorbs more water than processed store bought white flour.  You will also want to replace the sugar with brown sugar or honey which compliments the wheat flavor better than white sugar.

Stale or Old flour:
If any of you have food know sometimes the flour goes 'stale'.  Sometime you grind the flour and then forget to use it, or you open up that can that dissapeared in the back for too long.  You can tell by the smell.  You can still use this flour and correct the flavor slightly by adding a little extra salt.  Maybe 1-2 tsp for the above recipe.