Corn Bread

Corn Bread

½ cup butter (softened) 2 cups wheat flour

1 cup sugar ¼ cup flax seed

2 eggs ½ cup cornmeal

1 cup milk 1 Tbsp baking powder

¼ cup honey ½ tsp salt

¼ tsp baking soda

Directions:

1. Prep Work: Preheat the oven to 350 degrees. Grease a 9x13 pan.

2. Mix the wet stuff: In a large bowl, cream the butter, sugar and eggs together. Then add the milk and honey and mix well.

3. Sift the dry stuff: Add the flour, flaxseed, cornmeal, baking powder, salt and baking soda to your sifter. Then sift directly into the bowl.

4. Mix together: Mix all the wet and dry together.

5. Optional Step: Mix in ⅔ cup corn. This is delicious! Unfortunately my picky two-year-old was not a fan. So this is here for the future!

6. Bake: Bake at 350 degrees for 30-40 minutes.

Pizza Dough for the Breadmaker

Pizza Dough for the Breadmaker

1 1/3 cup chicken broth or water

3 ¾ cups wheat flour

3 Tbs. sugar

1 ½ tsp. salt

1 ½ Tbs. butter

1 ½ tsp yeast

Directions:

1.    Place ingredients in bread maker in order listed, except yeast.

2.    When you come to the yeast, dig a well in the dry ingredients and place yeast in it.

3.    Place bread pan in maker and select the dough cycle. Push start.

4.    When cycle is complete roll out and place on a greased baking sheet.

5.    Add sauce, cheese and toppings.

6.    Bake at 425 for about 10 minutes.

Notes: I can't really take credit for this recipe. My friend Lessa gave me this recipe from one of her cook books. All I did was change out water or chicken broth for the beef broth. This recipe is so yummy and has helped our family enjoy pizza again. So I had to share it with all of you!

Banana Muffins

Banana Muffins

½ cup white flour                               3 large bananas, mashed

1 cup wheat flour                               1 egg

1 teaspoon baking powder                  ¼  cup white sugar

1 teaspoon baking soda                      ½ cup brown sugar

½ teaspoon salt                                  1 tsp vanilla

¼ cup flax seed                                  ½ cup applesauce

Directions

1.   Prep Work: Preheat oven to 350 degrees F (175 degrees C). Coat muffin pans with non-stick spray, or use paper liners.

2.   Prepare dry ingredients: Place all purpose flour, wheat flour, baking powder, baking soda, salt and flax seed into a sifter.

3.   Mix wet ingredients: Mash bananas in a large bowl. Whisk in an egg. Add white sugar, brown sugar, vanilla and applesauce. Whisk until smooth.

4.   Sift dry ingredients and mix: Sift the dry ingredients directly into the bowl with the wet ingredients. Stir together until moistened.

5.    Bake in preheated oven. Bake mini muffins for 12 to 15 minutes, and large muffins for 25 to 30 minutes. Muffins will spring back when lightly tapped. (Makes 18 large muffins or 48 mini muffins).

Notes: I use a crank sifter and milled flax seed. If you use a regular sifter with flax seed that isn't super fine, you may want to sift the ingredients (excluding flax seed) in a separate bowl, then add the flax once sifted, and mix all together. Otherwise your flax seed could get trapped in the sifter.

Apple Muffins

Apple Muffins

1/3 cup white flour                         1 egg

1/3 cup wheat flour                        ¼ cup applesauce

1/3 cup ground oats                       2 Tbsp milk

3 Tbsp ground flax seed                 1 ½ cups shredded apples (about 2 apples)

½ cup brown sugar

1 tsp baking powder

1 tsp cinnamon

½ tsp salt

Directions:

1.   Prep work: Preheat oven to 400 degrees and spray muffin tins with baker’s joy (the recipe makes about 12 muffins or 24 mini muffins).

2.   Mix dry ingredients: Mix all the dry ingredients in a medium mixing bowl. Make a well in the middle of the dry ingredients.

3.   Mix wet ingredients: In a separate bowl whisk the egg slightly. Add the milk and applesauce and mix together. Add the apple and mix together.

4.   Add the wet ingredients to the dry: Pour the wet ingredients in the well of the dry ingredients and mix until moist.

5.   Fill tins and bake: Fill the muffin tins about 2/3 full. Bake at 400 degrees for about 15-20 minutes, or until golden brown.

6.    Enjoy: Remove from tins and enjoy!

Notes: You could probably omit the cinnamon if it bothers your bladder. I have just been doing great lately and have reintroduced it. You also don't have to grind up the oats. I just do that because my little boy is picky. I just blend them up in the blender. You can also omit the flax seed if you don't have it on hand. We just do it so that we have more omegas since we don't eat seafood.

Italian Bread Crumbs

Italian Bread Crumbs

1 cup dried bread crumbs

½ tsp salt

½ tsp garlic powder

¼ tsp oregano (dried)

¼ tsp basil (dried)

¼ tsp thyme (dried)

¼ tsp parsley (dried)

Directions:

1.     Prepare Bread Crumbs: If you don’t already have bread crumbs lying around, you can take bread cubes and let them dry out and then process them in a food processor.

2.     Combine and Mix: Combine all the ingredients into a food processor and pulse until mixed well.

3.     Storage: You can use these right away, or make up a bigger batch (I made a huge batch out of bread that didn’t rise the right way, as I was learning to make it) and freeze it.

Wheat Bread for the Bread Maker

Wheat Bread for the Bread Maker

1 ½ cups milk 2 cups wheat flour

¼ cup applesauce 2 cups bread flour

¼ cup honey ½ cup ground flax seed

1 tsp salt ½ cups ground oats

1 Tbsp yeast

Directions:

1. Add wet ingredients to bread maker: Add milk, applesauce, honey, and salt (in that order) to the bread maker.
2. Add the dry ingredients to the bread maker: Add wheat flour, bread flour, flax seed and oats (in that order) to bread maker.
3. Dig a well and add yeast: Dig a well in the middle of the dry ingredients and pour yeast into the well.
4. Select the cycle: Do whatever suits your bread maker best. I usually do a 2 lb loaf, medium crust, wheat bread cycle.
5. Let the machine do the work and enjoy: Let it cook up your yummy bread for you and enjoy!

Notes:

Adding salt to the wet ingredients helps the yeast to rise better. I used to mix the dry ingredients in a bowl first, but got lazy. You can do it either way. So really save time. Make up a batch of bread, and then make up a few extra bags of just the dry stuff and store it in a gallon sized ziploc in your pantry. When you need more bread, just grab and go! Also you can store your bread in a bread bag and it will stay fresher longer. If you don't eat your bread fast enough, cut it up in small pieces and dry it out for bread crumbs (also great if you happen to mess up). Each bread maker reacts differently, so feel free to play with the recipe until you get it perfect for your family! Also, be sure not to put homemade bread in the fridge as this can actually dry it out faster.

Updated November 2014 :)