Second Bread

Well I finally got to make a loaf of bread truly from scratch. Greg stopped off at the market on the way home and picked up some actual DRY MILK...He is the best hubby. So yesterday after work I put all the ingredants into the bread machine set the time and prayed. The Lord blessed us with a PERFECT loaf of bread. No sunken places, no over baked spots, PERFECT. We of course had slices of hot bread right from the machine, covered in butter and cheese slices for dessert last night. I am truly loving my bread machine and cant wait till Wednesday or Thursday to try making rolls or pizza crust or french bread something besides White bread. It is time to venture out. Wish me luck on the bread.

Should you have time in the wishing me luck department I will need some luck for tomorrow's dinner in which I will be making my first casserole. I know you must be thinking first casserole she must be kidding everyone makes a casserole. WELL...I must say it is my first. I found a wonderful recipe on a blog I follow called...Mennonite girls can cook... This blog has helped me venture out of my little taco, chicken, hamburger, shell. So tomorrow we will be having (I pray)

"Chicken Artichoke and Rice casserole"(Photo Taken From Their Blog)

This just looks and sounds delicious so Greg and I decided this was going to be a dish to try. I will tell you all about it tomorrow night.
Hope you are all staying dry from the rain or snow and that the LORD has blessed your day.

First Bread

Well, I have ventured into uncharted water..I bought a bread machine and attempted to make my first loaf of bread. I recall growing up in a house where I used to watch my mom mix the dough watch it rise on the counter and then watching her roll it out into all different kinds of bread. Rolls, pretzels, pizza dough to your basic white sandwich style bread loaves. I must admit I am VERY VERY timid when it comes to yeast. I am terrified to do anything that calls for yeast. Well I decided that since I wanted to learn cooking more, stop eating out and eat healthier for not just myself but for my family. SOO I took my Christmas money and bought a bread maker.

Today my hubby Greg went to the store for me as I was doing laundry and cleaning house. I sent him with a small list of Bread Flour (Recommended for bread machines), Active Fast Rising Yeast, and Dry Instant Milk. My wonderful hubby came home with Bread Flour, Active Fast Rising Yeast, Canned Milk, and a box of Country White Bread mix where you just add water. As I unpacked the bags I soon found no dry instant milk box but found canned milk. I asked where the dry milk was and he said I bought two cans of it isn't that it. I explain to my hubby "Honey you know the box that your mom used to buy when you were a kid. Mostly was a red white and blue box that said Carnation Instant Milk. You just add water to the flakes, tasted terrible but parents still made you drink it" He responses with NO..I couldn't stop laughing and thinking ok how many other kids didn't have to drink this as a kid. Was I the only one punished to have to drink this???

But all is not lost. Since Greg brought me a box mix I was able to still try out my new machine. As I put the mix together and load the machine I watch and wait. Every few minutes check on it and peak through the window. Blessedly my manual has a break down for all us watched pot people that breaks down the time and what the machine is doing at that time.

Three hours later and a little sunk in but smelling GOOD. We are ready to taste it. It was very very good. Nice and warm with melted butter. I am looking forward to learning more and making it without a mix. But for the first time I am very happy and blessed my hubby bought a mix.

Pumpkin Cupcakes With Cream Cheese Frosting

Hands On Time: 15 Minutes
Total Time: 40 Minutes
Yields: 24 Cupcakes

1 18.5 ounce box yellow cake mix (plus the ingredients called for on the package directions)
1/2 teaspoon pumpkin pie spice
1 15 oz Can Pumpkin Puree
2 8oz bars Cream Cheese, (at Room Temperature)
2 Cups Confectioners Sugar
24 pieces of Candy Corn

1) Heat oven to 350 degrees. Line two 12 cup muffin tins with paper liners. Prepare the cake mix as directed but with the following change: Add the pumpkin pie spice and substitute the can of pumpkin puree for the water called for in the package directions.

2) Divide the batter among the prepared muffin tins and bake until a toothpick inserted into the center of a cupcake comes out clean, 18 to 22 minutes. Let Cool

3) Meanwhile, using an electric mixer, beat the cream cheese and sugar until creamy. Spread on the cupcakes and top each with a piece of candy corn.

Make-Ahead Tip: The cupcakes can be baked and stored at room temperature, covered, up to 2 days in advance. Frost them up to 12 hours before serving.

Easy Baked Potato Soup:Recipe Of The Week (6/1/09 to 6/7/09)

Yields: 10 servings (2 1/2 quarts)

3 to 4 Medium Baking Potatoes, Baked
5 Bacon Strips, diced
2 cans (10 3/4 oz. each) Condensed Cream of Potato Soup, undiluted
1 can (10 3/4 oz.) Condensed Cheedar Cheese Soup, undiluted
3 1/2 cups Milk
2 tsp. Garlic Powder
2 tsp. Worcestershire Sauce
1/2 tsp. Onion Powder (I add a small handful of dehydrated minced onion as I dont have Onion Powder)
1/4 tsp. PepperDash Liquid Smoke (optional) (I haven't been adding this)
1 Cup (8 oz) Sour Cream
Shredded Cheddar Cheese

1. Peel and dice the baked potatoes; set aside. In a soup kettle, cook the bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels. Drain, reserving 1 1/2 tsp drippings.

2. Add the soups, milk, garlic powder, Worcestershire sauce, onion powder (or dehydrated onion), pepper, Liquid smoke (if desired) and reserved potatoes and drippings. Cook uncovered, for 10 minutes or until heated through, stirring occasionally. Stir in sour cream; cook for 1-2 minutes until heated through (do not boil).

Garnish with cheddar cheese and bacon.

My Mom had requested I put the recipe for "Easy Baked Potato Soup" that I love to make and made some for our pastor at church to put in freezer and defrost for a quick dinner. The recipe is in a magazine I bought called "Taste of Home. Heartwarming Soups" this recipe is from a lady in Colorado Springs, Colorado.

Old Fashioned Blueberry Crumb Bars

Well I decided to try a recipe I found on one of the blogs I follow.. http://oneperfectbite.blogspot.com...
My husband loves blueberries and I haven't ever tried anything except blueberry muffins that come in a mix. So off to the store I went and picked up some blueberries that just happened to be on sale at the market and then off to Mom's house to pick up cornstarch, as I have NEVER cooked with anything that called for this and didn't have any in pantry till now..."Thanks Mommy.. You saved me again" We will have it after dinner tonight and will bring it to Bible Study Class..(Pending it passes taste test..LOL)

Old Fashioned Blueberry Crumb Bars

Ingredients:
3 cups all-purpose flour
1/2 cup light brown sugar
1/2 cup + 1/4 cup granulated sugar, divided use
1 teaspoon baking powder
1 cup cold butter (2 sticks or 8 ounces)
1 egg, beaten
1 teaspoon of vanilla extract
1/4 teaspoon salt
Zest and juice of one lemon
4 cups blueberries
4 teaspoons cornstarch
Optional: Confectioners' sugar for dusting

Directions:
1) Preheat the oven to 375 degrees F. Butter and flour a 9 x 13 baking pan.

2) In a medium bowl whisk together 3 cups of flour, 1/2 cup brown sugar, 1/2 cup granulated sugar, baking powder, salt, and lemon zest. Use a pastry cutter or fork to cut in butter until mixture is in pieces no larger than a pea. Mix in egg and vanilla. Dough will be crumbly but stick together when squeezed. Pat half of the dough into the pan.

3) In another bowl, mix reserved 1/4 cup granulated sugar, cornstarch, and lemon juice. Add blueberries and gently toss them to coat. Pour blueberry mixture on top of the dough in pan. Then crumble remainder of dough evenly over surface of berries.

4) Bake in the preheated oven for 45 to 60 minutes, or until the top is slightly browned. Cool completely, then cut into squares. Dust with powdered sugar if using. Can be refrigerated for several days.
Yields: 15 bars.

Wild Berry Buckle & Vanilla Cream Sauce

Since Berries Are In Season How Bout A Recipe Using Berries

Wild Berry Buckle
Makes 6 to 8 Servings

1 1/2 Cups All Purpose Flour
1 1/2 Tbsp. Sugar
1/4 lb. Chilled Butter Or Margarine, Cubed
5 Tbsp. Cold Soda Water
5 to 6 Cups Berries (Blueberries,Raspberries,Blackberries,Gooseberries etc)
1/2 to 3/4 Cups Sugar
4 Tbsp. Butter

Put Flour and 1 1/2 Tbsp sugar in food processor; add chilled butter and process until mixture becomes crumbly. With processor running, slowly pour in soda water, mixing until mixture forms a ball. (If mixing by hand, cut butter into flour and sugar; slowly add soda water, mixing with a fork.)

Press dough mixture into a 4 inch circle; wrap in plastic wrap and refrigerate at least 1 hour.

On a floured surface, pastry cloth, or waxed paper, roll out to fit a 9 inch round or 11x7 baking dish allowing a 2 inch overhang.
Pour berries into crust; sprinkle sugar over fruit, dot with butter.
Fold edges of crust over fruit, leaving center open. Sprinkle with additional sugar, if desired.
Bake in 425 degree oven for 45 minutes. Serve at room temperature.
Add (if desired) Vanilla Cream Sauce poured over fruit buckle

Vanilla Cream Sauce:

3 Tbsp. Sugar
1 Tbsp. Cornstarch
1 Cup Milk
1 Egg Yolk, beaten
1 tsp. Vanilla
1/2 Cup heavy cream

Combine sugar and cornstarch in a saucepan; add milk. Cook and stir over medium heat until mixture thickens. Beat a small amount into egg yolk; stir into hot mixture; cook and stir 1 minute. Add vanilla; chill. Whip cream and fold into cooled pudding.
Serve Over Fruit Buckle

(Both Recipes Are From: "Towns, Trails, & Special Times")