Monday, November 25, 2013

Cookies and Cream Popcorn

Last year a few facebook friends where posting about how they could not stop eating this special popcorn they were making and I just had to make it for a donation I was doing.  I however do not eat sweet popcorn so I have never tried it :)  It smelled great and looked just so cool.  I hope you enjoy it, but I will warn friends say it is VERY addicting.

Cookies and Cream Popcorn

12 cups of popcorn salted
1 box of Oreo's
12 ounces of white chocolate

  1. Pop your popcorn season with salt approx 12 cups worth
  2. Crush 1 small box of Oreo cookies
  3. Combine your crushed Oreo cookies and popcorn and mix thoroughly
  4. Melt the white chocolate and pour over the popcorn Oreo mixture 
  5. Spread this mixture out on wax paper or cookie sheets till the chocolate hardens
  6. I then break it up and put it in ziploc baggies for a quick snack or a treat for a teacher, friend or college.
* image and a portion of the recipe is from an online source (sorry cannot remember where)

Sunday, November 24, 2013

"Hard Bars" a hard granola bar

"Hard Bars" got their name from my children, so the name has stuck.  This is one granola bar that I love and I find easy to grab on the run, and that is VERY important since I always seem to be on the run.  This morning brings a baking morning for my eldest and I....

Here is the recipe, it is pretty plain and simple but I think that is what makes these perfect.

Hard Bars (12 single thin bars)

1.5 cups of Large Flake Oats
3/4 cup of Rice Krispies
1/8 tsp salt
1/4 tsp Baking soda
3 tbl corn meal (not heaping)
1/4 cup honey
1 tbl oil
1 tbl coconut oil
1/2 tsp vanilla extract
1/2 tbl brown or white sugar


  1. Preheat oven to 350 degrees
  2. Mix Oats, rice krispies, salt, baking soda, corn meal and sugar together
  3. Put oil (if you do not have coconut oil just use 2tbs of oil or all coconut oil if you rather) and honey together and warm up for about 1 minute in microwave
  4. Mix honey mixture and oats together till well mixed
  5. Place in a oiled, lined or I use a silicone 9x9 baking dish and press down HARD.  I use saran wrap and then place it over and press hard or use a dish to help
  6. Bake for 20 min or till golden brown, if your mixture appears to be loose press down again once you have taken it out of the oven.  I usually do this 
  7. Let cool for 15-20 min and then cut carefully
  8. Allow bars to cool completely and then wrap them individually for a quick treat or in a container.  I place mine in the fridge but you do not have too.
HINT:  These are very crumbly and the more you press them down the harder they become, I am still working with it and learning just how much I need to press down.
ENJOY!  These are nut free and great for school

*these were adapted from a few different recipes found online.

Monday, October 28, 2013

So busy..........

As most of you know I am the "coupon queen" or so they have nicknamed me in the media here in Ottawa and therefore life has got a little hectic, even with this craziness I am still not buying bread and we are up to 8 months and going strong.  I promise in the next couple of weeks I will update you all on all these new great recipes I have been baking up.

Stay tuned

Sunday, July 7, 2013

Another Baking morning

So this morning I realized I was low again on bread in the freezer so I got my mixer started early.  So far this morning I have whipped up,

4 loaves of white bread
24 raisin bagels
Pizza dough for tonight's dinner (put in the fridge till we are ready to use it)
Pizza dough trial for the freezer....

Still to go....some whole wheat bread and I think that might be it for the day.

What are you doing this morning?  Have you had any troubles with any of the recipes?  Which one do you like best?

Let me know!

Friday, July 5, 2013

Whole Wheat Wraps

I have been on the search for a soft healthy tortilla wrap for our fajita's and sandwichs for the kids lunches and DRUM ROLL.....I have found it.

Soft Whole Wheat Wraps


2 c Whole wheat flour
1/2 tsp baking powder
1/4 tsp salt
1/3 c olive oil
2/3 c warm water


  1. Mix all dry ingredients together.  I used my mixer with the dough hook, though you can do it by hand
  2. Add the wet ingredients and continue to mix
  3. Once a ball forms continue to mix for 4 minutes
  4. Form a ball and squish down so it makes a flatter round ball and divide into 8
  5. Roll each wedge into balls and let rest for 15 minutes
  6. Using a rolling pin, roll each ball into a round approx 8 inch circle, the dough should be very very thin.  I did not use any flour on my counter surface if you do use very sparingly.
  7. Heat up a frying pan and place one wrap at a time in, the side is cooked when brown spots are seen on the bottom (approx 45 seconds), flip and do the same for the other side
  8. Eat immediately or let cool and store in an airtight container bag up to 3 days or freeze to enjoy at a later time 
* This recipe was generously shared from a child hood friend.  Thanks Sara!

Cinnamon Raisin Bagels

Now my kids love bagels, especially Cinnamon raisin bagels!  Breakfast, lunch, dinner or just for a snack, these never last long in our house.  Most of you know that I have not bought (personally) any bread products since the beginning of March.  (My hubby did cheat one day a few weeks ago) So finding a recipe for bagels that are quick was essential.  This one does not take long to whip up and we love that they freeze well.

Cinnamon Raisin Bagels

(they gotten eaten too quickly to snap a photo, will later today when I make some more)


1 cup raisins
1 1/2 warm water
1/4 loosely packed brown sugar
2 tbl honey
1 tbl oil
4 tsp active dry yeast
1 1/2 whole wheat flour
4 tsp cinnamon
1 tbl salt
3.5 cups white flour
3 tbl gluten wheat flour (optional)


  1. Cover raisin in hot - boiling water and let stand at least 5 minutes.
  2. Mix water, brown sugar, honey, oil and yeast together and let stand 5-10 minutes
  3. Then add raisins, whole wheat flour, cinnamon, salt and gluten flour, once this is all mixed add the remaining flour to create a stiff dough, knead for 8 minutes
  4. Cover bowl with a cloth and let rest for 10 minutes
  5. Once the dough is rested, divide the dough into 12 pieces
  6. Roll each piece into a long rope 8 inches and create your bagel remembering to seal the ends
  7. Let rise for 20 minutes
  8. Heat up a large pot of water to boil, add 1.5 tablespoons of brown sugar to the water and mix
  9. Put several (I do 4) bagels into the water (you want it to remain boiling) and cook for 45 seconds, flip them over and cook an additional 45 seconds
  10. With a slotted spoon take the bagels out of the water and let drain on a towel or wax paper
  11. Transfer the bagels your baking sheet
  12. Bake at 425 degrees for 15 minutes, turn the bagels over and cook an additional 4-5 minutes

* these bagels freeze very well

Sticky Buns (Cinnamon buns)

Making these is never a quick and easy job but some things are worth waiting for and these are worth waiting for!  I grew up calling cinnamon buns "sticky buns" since this is my Great Grandmothers recipe and that is what she called them, we will stick with that!

Sticky Buns


1 cup warm water
2 tsp sugar
4 1/2 tsp of active dry yeast

1 cup very hot milk
1/2 cup sugar
1 1/4 tsp salt
6 tbl shortening (I use vegetable oil)

2 eggs
6 cups white flour

Mixture for inside

brown sugar
raisins (optional)


  1. Mix warm water, 2 tsp sugar and yeast and let stand 10 min till frothy
  2. Heat milk till hot and add the rest of the sugar, salt and shortening and let cool so it is not hot to touch
  3. Add milk mixture to the yeast mixture
  4. Then add eggs and 3 cups flour and mix till smooth, then mix in remaining 3 cups flour
  5. Mix till the dough is smooth and elastic
  6. Put in a greased bowl and let rise till doubled, about an hour
  7. Punch down dough and let rest for 15 min
  8. Roll out dough till it is about 1/4 inch thick remembering you are going to roll it up into a tube, so if you can try to make it more rectangular in shape
  9. Spread butter/margin on top of the dough
  10. Generously spread brown sugar on the dough
  11. Sprinkle cinnamon to your tasting
  12. Put raisin's on top of that to your liking 
  13. Here is the time to have some fun....start rolling gently on the side that is the longest of the rectangular, turn in the edges gently to prevent the filling from falling out.  Stretch the dough a bit towards you as you roll.  
  14. Cut your ciniamon buns into 1.5 - 2 inches slices and place on a baking sheet or any oven proof baking dish (make sure they are all gently touching each other)
  15. Let rise till doubled in size approx 1 hour
  16. Bake at 350 degrees for 20-30 min, till they are brown 

* These are best straight out of the oven but a quick warming up the next day or the day after has these buns tasting just like they came out of your oven.
* I have also substituted 50% whole wheat flour with success

Best White Bread I have ever tasted!

When I started making bread I made sure to steer away from my go to white sandwich bread for a couple of reasons; I knew if I made it the kids and I would want to eat it instead of the healthier option of the whole wheat bread.  Though to be honest for me there is something about a nice slice of white bread and I will tell you, this might be the best yet.  For anyone that is looking to have a taste similar to what we buy at the grocery store minus all of the extras this is for you.

Soft White Bread

Ingredients (2 large Loaves)

2 cups warm water
4 tsp active dry yeast
1/2 cup Vegatable oil
6 tbl sugar
2 tsp salt
6 cups white flour
3 tbl wheat gluten flour (optional)


  1. Mix your water, yeast and sugar in a bowl and let sit 5-10 minutes till it is all frothy
  2. Add the rest of the ingredients in to the liquid mixture
  3. Mix well until you have a nice soft ball of dough
  4. Put in a slightly greased bowl to rise, cover with a towel.  Let rise approx 45 minutes or until doubled in size
  5. Divide the dough into two and shape into loaves and put in pans.
  6. Let rise until doubled in size approx another 45 min
  7. Bake at 350 degrees for 25min
  8. Let cool completely on a wire rack

*This bread freezes very well
*When doubling this recipe do not dbl the yeast (I have made this mistake) use 5tsp instead.

Thursday, July 4, 2013

Strawberry Fruit Roll-up's healthy style

With strawberry season in full swing, I was looking for different ways to use my strawberries up I came up with this little taste down memory lane.  I am now on my second batch of Fruit Roll ups and have to prevent myself from over indulging not to mention an almost 6 year old boy who is not fond of sweets, yet this is a treat he is enjoying.  I loved fruit roll ups as a kid, yes I knew it was bad for me, but it was so yummmmy.  I won't buy it for my kids as it is just full of, well I am not sure but it is not good for you I can tell you that.  Here is what I call fruit roll up healthy style...ok they are not super healthy but they are not nearly as bad as the other stuff :)

Fruit Roll - Up 


5 cups blended strawberries (or any fruit really)
3 tbs sugar (or to taste)
2 tbs lemon
1 tbs corn starch mixed with water (1.5tbl water) - this is not required but I use it to help thicken the sauce


  1. Blend fruit in a blender till nicely pureed. You will want approx 5 cups of puree.
  2. Add lemon and sugar to taste, keeping in mind as it dehydrates it gets sweeter
  3. Place everything in a saucepan and boil rapidly for approx 10-15 minutes. If you are adding the corn starch mixture add it now.  Before it gets too hot check to make sure you like the taste, adjust accordingly.  You would like this mixture to thicken.  
  4. Line 2 baking sheets with parchment paper
  5. Heat oven to 170 degrees, I use my convection option since I find it dehydrates a tad faster.
  6. Spread the mixture evenly between the 2 cookie sheets and put in oven
  7. Bake for 3-4 hours.  
  8. It is done when the mixture is not wet and only slightly tacky to the touch.  The thicker your mixture the longer it will take to dehydrate.
  9. Cool completely and then roll in one large roll and then cut to the size you would like.
    rolled up and now I cut them in smaller pieces for kids to have
  10. Enjoy!
*Picture to come soon

Sunday, June 23, 2013

Summer may be here, and my kids may be home, but there will be many more recipes to come!

Summer is here for our family, life has been very crazy with birthdays, last few days of school not to mention many other things....I have not forgotten about you all and the need for new recipes, I have baked up quite a few so I will have some new posts for you soon.

stay tuned for.................

Cinnamon buns
Update on that amazing pizza dough
Some absolutely amazing white bread....I am hooked

and I am sure a few more along the way!


Thursday, June 6, 2013

OMG melt in your mouth Donuts

Melt in your mouth Baked Donuts

Picture to come!


3 C flour
1/2 tsp salt
1/3 C sugar
1 tbls active yeast
1 3/4 C warm/hot milk
1/3 cup soft butter
2 eggs


  1.  In your mixing bowl add flour, salt, sugar, yeast and eggs.  Slowly mix 
  2. Heat your milk till close to boiling, melt your butter in the milk
  3. slowly add your milk/butter mixture to your flour mixture and mix with dough hook for about 5 minutes
  4. This dough will be thick and does not form a ball
  5. Cover with saran wrap and let rise for 1 hour or till doubled in size
  6. Dump out onto a floured surface and need for 30 seconds
  7. flatten the dough with your hands till it is about 2 cm thick and cut using a round cookie cutter or a glass.
  8. Place donuts on a lined baking sheet 
  9. Let rise for 45 -1 hour or till doubled
  10. Bake at 350F for 10-12 minutes
  11. When they come out of oven you can brush with butter and roll in sugar or leave plain (no butter) or roll in icing sugar
  12. Use any type of filling you would like and with a piping bag stick in donut and squish out a good amount.  
These are awesome and not that bad for the diet :)

Wednesday, June 5, 2013

Home Made Apple filling

Homemade Apple Pie Filling


  1. Cut up an apple into tiny cubes and put in a saucepan
  2. Add sugar (I use just less then a 1/4 cup) 
  3. Add 1tsp Cinamon
  4. Add 1/2 cup water or 1/2 a lemon if you would like it more tart
  5. Add 1 tbl cornstarch
  6. Stir together and slowly heat up and bring to a boil to thicken, once think your filling is complete.  
Hints: If you cut your apples too big they will not soften, you might want to cook them for a minute or two in the microwave first before starting.

* this recipe works for most berries, you will just have to adjust your sugar and cornstarch depending on the fruit you use.

Sweet Dough Recipe

This dough can be used for a base to many things, donuts, cinnamon buns, or even sweet rolls.

Sweet Dough


1/2 cup of warm water
1 tsp of sugar
2 1/4 tsp of active yeast

2/3 C. warm milk
3 tbls sugar
1 tsp salt
3 tbls butter
1 egg
3 1/2 cup white flour


  1. Mix the warm water, 1tsp sugar and the yeast together and let sit for 10 min in a small bowl
  2. Mix the milk, sugar, salt, butter and egg together 
  3. Add one cup flour and the yeast mixture to the mixer and start needing and gradually add the rest of the flour till a ball is formed and no longer sticks to the side of the bowl
  4. Let rise 1 hour or till it doubles in size
  5. Your dough is now ready to work with

Baked Kolaches

Sometimes we just have to treat ourselves!Instead of the unhealthy deep fried donuts I have created a perfect baked kolache, although to be honest it is a little heavier then a doughnut



1 sweet roll dough (recipe in another post)
1 can or homemade (recipe in another post) pie filling
1/4 c icing sugar


  1. Divide dough into even balls (approx 10-11)
  2. Roll into balls and then create the indent in them by using a bottom of a cup and pressing down hard.

  3.  Fill the holes with filling (do not overfill)

    4. Cover and let rest for 40 minutes

    5. Preheat oven to 375F, bake for 15-18 minutes till golden brown
    6. Sprinkle with icing sugar

    Pretty simple!

Tuesday, May 21, 2013

Rhubarb pudding!!!

Rhubarb Pudding

I know we are trying to be healthy but for some reason this is my one dessert that only comes around once a year and for such a short time and I eat a lot of it.  This is a British dessert, so if you love the flavors of tart and sweet this maybe one to try.  I prefer just the tart but most love the sugary topping that goes along with it.


2.5 tbls of oil (original recipe calls for shortening)
1/2 cup sugar
1 egg
2 tsp baking powder
1/2 cup of milk
pinch of salt
1 cup of flour (heaping)

Cake Directions

  1. Wisk sugar, oil and egg together, then add the dry ingredients.  This dough should be thicker, not liquid  (add more flour if need be)
  2. Cut up ruhbarb and fill your container 3/4 full, add 1/2 cup sugar on top of the ruhbarb
  3. Heat oven to 350F
  4. Pour cake batter over the ruhbarb, spread to the edges
  5. Bake for 1 hour or till the cake is cooked (hint * you may want to put a pan underneath as sometimes this can boil over
    I always break some of the crust off to check see if it is ready
Sauce Directions (optional)

1.5 tsp flour
1/2 cup brown sugar
1/8 tsp salt
1 cup boiling water
1/2 tsp vanilla
  1. Boil 1 cup of water in kettle
  2. add all ingredients including the boiling water into a pot
  3. Boil on stove till it thickens
  4. Add to each serving, this sauce will keep in a container.


* you can substitute apples if you do not like Rhubarb
* I have tried for years to dbl this recipe and every time I make a single batch I am reminded just how much better it is.  So take my advice and do not dbl it

This recipe came from my great grandmother so it has been around for a long time :)

Montreal Style Bagels

Montreal Style Bagels

This is by far my husbands favorite bagel, I am not nearly as big of fan, but I make them for him.  I can't get over that we have to drive 20-30 minutes to find them fresh and then pay a fortune for them.  So after an exhausting search I have found a recipe and tweaked it to perfection.  So are you ready to try your hand at these hard to find bagels.  Enjoy them warm from the oven, toasted, filled with your favorite toppings to create a sandwich, use your imagination, they will go quick.


1.5 cups warm water
2.5 tsp instant yeast
1/4 cup sugar
1 tsp salt (heaping)
1 egg
1 tbls honey
3 tbls oil
1 tsp brown sugar (packed)
6 cups white flour


  1. Combine yeast and warm water, give a quick stir and then let sit for 5 minutes. 
  2. put the rest of the ingredients in except for the last cup of flour
  3. Use your dough hook and turn your mixer on (or bread machine) and let mix and knead till you get a very firm dough.  It should be firm but smooth, add extra flour till the dough appears like described.  Mix for approx 8-10 minutes
  4. Cover bowl with saran wrap and let rise for 10-15 minutes
  5. Dump the bowl out onto the counter and divide into 14 (approx) even pieces
  6. Roll out into long ropes 8-10 inches and then make into circles (should resemble a bagel after this step)
  7. Place on a parchment lined baking sheet
  8. Let rise 15 minutes
  9. Get a large bot and fill 3/4's with water and add 1/4 cup honey, bring to a boil
  10. Drop the bagels (do not crowd pot) into the boiling water for 2 minutes, flip half way through
  11. Preheat oven to 450 degrees
  12. Place the now boiled bagels onto a lined cooking sheet to cool for a minute or two so you don't burn yourself when touching them
  13. Take bagel and cover all sides with either sesame seeds or poppy seeds
  14. Put bagels in oven and turn oven down to 425 F and set timer for 17 minutes
  15. Once the oven beeps flip the bagels and set timer for an additional 5 minutes
  16. Cool on wire rack for at least 10-15 minutes before eating

Monday, May 13, 2013

The easiest bread you will ever make....and yes everyone can do it!

Artisan Bread

Have you ever gone to the grocery store or the bakery and drooled over the breads and then looked at the me once you make this you will never pay that price anymore since you can make it just as well.  The cost for these 2 loaves will be approx $.50.  Now you can drool over your own bread.

This bread is what I started with, it is super easy, requires almost no ingredients and once you have had a slice you will have a hard time stopping.  TRUST ME!

Artisan Bread (2- 1lbs loaves)


2 cups warm water
2 tsp of active yeast
2 tsp of salt
3 cups white flour

This is my bowl I use every time, you can see it is not washed
in order to get the sourdough qualities

Everything is all dumped in at once
  1. You will need a bowl that you can cover, or a container with a lid
  2. Put the water, yeast, and salt in the container and then pour all the flour in at once
  3. Mix with a spoon till it is all blended.  This dough should be very wet, if it is not add a tablespoon of water to the dough
  4. Put the lid loosely on your container or cover your bowl with saran wrap and poke one hole in the wrap to let the gasses escape.
  5. Place on your counter and let rise for 2 hours
  6. You may put this dough in the fridge till at this point if you are ready to use it.  Just make sure you seal the container or recover your bowl so it does not dry out.  The dough will sink and not rise anymore, this is ok.
  7. Dump your dough out of the container (it will be sticky and wet) onto a floured surface
  8. Cut into two equal loaves
  9. Then shape (see picture) and put on top of parchment paper to let rest for at least 1 hour.  I also at this time put the paper and the dough on my baking sheet, so I do not have to transfer it later. It may not rise at all but rather spread out, this is normal.  The longer it rests the better it is, I prefer to let it rest for 1.5 hours to get those internal holes in the bread I love so much.
  10. Preheat the oven to 425 F, put a heat safe container into the oven under (lower rack) where you will set the bread (middle rack)
  11. Sprinkle the top of the bread with flour and then make even cuts through the top of the dough, don't be afraid, be gentle but get a good deep cut (1/4-1/2 inch cut)
  12. Pour 1 cup of water into the heat safe container in the oven, place the bread in (on a cookie sheet or a cooking stone) and quickly shut the door before the steam escapes.  Bake for approx 30 minutes
  13. Let cool on a wire rack...resist the urge to cut into it when it is hot, it will be worth your wait

 Container is loosely covered and rising for 2 hours

  • This bread keeps well on the counter overnight uncovered or put in a air tight bag and it will last up to 5 days, the crust will become soft but it still tastes great
  • I have tried adding whole wheat flour to this recipe and it can be done, but it does not have the same taste or appeal to me. Feel free to experiment though
  • I use the same container every time I make this bread, the container is stored in my fridge as I do not wash it, it gives the bread a sourdough like quality. yummy!

Sunday, May 12, 2013

My newest obsession....Granola Bars

Granola Bars/Protein Bars/Energy Bars

I have always thought that granola bars were healthy, I grab one on the go if I have missed breakfast or offer them up to the kids any chance I get.  This past weekend I read the ingredient list and ummm more nasty sugar then you might want to believe and a few ingredients that sound healthy but I am almost positive they are not.   Soo....that lead me on a Saturday recipe search and so far in the past 12 hours I have made 2 different kinds.  One is perfect for my hubby and the other is perfect for my children and is school safe.  As my son just told me "I LOVE these, do not make anything else"

Please note the recipe I am about to share, should not be sent to school or functions where Nut allergies may be present.   For those of you who are not familiar just a quick note about nut allergies,you must not give these (or any nut products) to your children in the morning and then send them to school.  Children are sometimes so allergic that if there is any left on the skin/clothes/etc, even not visible to the eye a child may react.  Be cautious....

"Peanut Butter Cliff Bars"

2.5 C Rice Krispies/Puff rice/Brown Rice Krispies
2 C quick cooking oats
6 tbls oat bran flakes
1/2 C chopped nuts (cashews, almonds and peanuts)
1/2 C honey
1/4 C brown sugar
2/3 Cup peanut butter
1 tsp vanilla 
  1. Combine the first 4 ingredients in a bowl
  2. Bring the honey and brown sugar to just before a boil, you want the sugar to be dissolved and the honey to be liquid
  3. Remove from heat and stir in the peanut butter and vanilla.
  4. Pour this mixture into the bowl with your granola, stir until well mixed
  5. This mixture must be pressed into a parchment lined 13x9 pan or cookie sheet if you rather.  If it is not pressed tightly it will just crumble, my little trick I take a piece of parchment paper and press down hard and repeat until it becomes firm.
  6. Put in the fridge and once it firms up cut into bars, then wrap in saran wrap for a quick grab on your way out the door or put it in an air tight container
  7. These bars keep up to a week in the fridge
I will add some pictures the next time I make them, my hubby loves these as they are packed full of protein and there fore a perfect protein supplement when working out.

*a version of this recipe was found online, I have modified this recipe to fit our families needs

Monday, May 6, 2013

Hamburger Buns

Hamburger Buns

With all this lovely weather we have been having we love to bbq.  When I decided to cut bread out of our weekly groceries this was one of the worries I had, how would I ever find a bun that would work for hamburgers? not only did I find a bun that makes an amazing hamburger bun but it can double as a sandwich bun as well.  This bun is very easy to modify and freezes very well.  I usually double the batch and then put the remaining buns in the freezer so I don't have to make them so often.

Recipe (makes approx 8 buns)

1 tbs active dry yeast
1/2 cup warm milk
1/2 cup warm water
1 egg
2 tbs of oil
2 tbs of sugar
1 tsp of salt
2 dbl of gluten powder (optional)
2.5 -3 cups of flour

1 tbs of butter to brush the tops of the buns before they go into the oven

  1.  Add your yeast and water to your bowl and let sit for approx 5 min
  2. If using a bread maker add the rest of the ingredients in the order it appears written.
  3. If using a mixer add the wet ingredients together and give it a good mix, then add your dry ingredients.
  4. Always slowly add the last cup of flour to your dough so that you accidently don't put too much flour in.  This dough should be slightly tacky.
  5. Let mix till you have a very well shaped ball of dough 
  6. Take out the ball of dough and let sit and rise in a covered (saran wrap or tea towel) bowl.  Place the bowl in the oven and turn the light on.  Remember do not turn on your oven.  Let rise till it doubles or about 1 hour
  7. Lightly flour your counter and then dump the risen dough out and split it into 8 same size amounts.
  8. For regular sandwich rolls just shape into balls and put on a greased/no stick pad covered cookie sheet and let rise for about 45 min.
  9. For Hamburger buns, roll out the rolls into long 6-8 inches ropes and then shape like the picture below.  You can do this for your sandwich rolls as well if you wish, they just appear fancier.  One you have shaped your burger buns press down and squish your buns into the pan, this will make them flatter so they are not too tall of buns that are hard to eat.  (see pictures for explanations on how this is done)  Let rise 45 min.
  10. Preheat the oven to 375 F, while the oven is preheating melt the butter and gently brush onto the tops of the buns.
  11. Bake for 15-17 minutes
  12. Let cool completely before slicing
Dough should look like this
cover and let rise

After first rise
Roll out into about 8-10 inch strand
cross over
                   Tuck one end under and into the middle and then do the
same with the other side

This is what they should look like before
being squished


Whole Wheat Buns - replace up to 1 cup flour with the same amount of W.W flour.  The texture of the buns are a bit more dense but they still taste great. 

Doubling the recipe - Double the entire recipe  except for the yeast
squished down ready to rise the second time
Sesame seeds or other toppings - can be added after brushing them with butter.

Freezing - these freeze very well and taste great when defrosted

Friday, May 3, 2013

Pizza Crust to die for

My husband LOVES pizza, it is his by far favorite food so I have tried many recipes and some have failed, some have been good and some have been excellent but this one he rates a 9 and for him that is a WOW!!!! I did something right.  I got a request this morning for a pizza dough recipe so thought I would post it here.  We are on a bit of a health kick right now, or should I say he is so I am not making any pizza for the moment but the next time I do I will post some pictures.  Oh oh I am getting hungry.


1 cup beer
2 Tbls butter/oil
2 Tbls sugar
1 Tsp salt
2 - 2 1/2 cups of Flour
2.5 Tsp of active dry yeast


  1. Ideally your beer should be flat.  To do this you mix it or pour it from one cup to another until most of the froth is gone, it you run out of time this step can be skipped. 
  2. Warm the beer so it feels just warm to your touch. Luke warm is also ok, just not straight from the fridge
  3. Put all the ingredients in the bread maker or your mixer in the order they are written.  For the bread maker select your dough setting and let run.
  4. If you are using a mixer also put in all the ingredients and start to mix
  5. For both appliances I prefer to let it only mix till it forms a smooth looking ball, if the ball is too dry (not tacky) to touch add a bit more water till you get that texture and if it is too wet add a bit more flour till it starts to form that ball.  
  6. Remove the dough and let it rise for 45 minutes to 1 hour in a slightly greased, covered bowl.  I place the bowl in my oven, cover it with saran wrap or a cloth/towel etc and turn the light on.
  7. Remove your dough and roll out into any size thickness and size of crust you are looking for.  I do this on a lightly floured surface but last time I tried this with cornmeal and the result was excellent.  So either will work
  8. Transfer the dough to your pan (pizza pan, or even a cookie sheet with suffice)
  9. Preheat your oven to 400 F
  10. Spread your toppings and cheese and then bake for 15-25 min.  The range in time is due mostly to the thickness of your crust and whether you would rather it crispy or soft.  Our timing is usually about 17 min.  Sometimes to get the cheese to crisp up and brown even darker I will put it under the broiler for a few minutes. 


  • Whole wheat crust - replace one cup of white flour with W.W flour
  • IMO the beer is the most important part, however you can replace the beer with any liquid of that amount.  I have tried substituting with broth etc and it just is not the same.
  • This dough can be made up ahead and put in fridge till you are ready to use it.

Thursday, May 2, 2013

100% Whole Wheat Bread

After reading many sites and reviews on 100% whole wheat bread, it appears that it is not as easy as you would think to create a tasty, soft loaf that is not too dry or flaky.  This is my first try at it and so far it looks and smells great, the real test is after it comes out of the oven, will it be nice and moist or dry and flaky?  I am posting this bread first as this is the one I was making today so thought I would catch up on the other's I have talked about a little later on.

I did not take pictures of the mixing or the rising but this is how it looks 3/4's of the way done it's rise in the pans


Recipe (2 Loaves)

2 3/4 cups hot water
1/3 cup oil
1/3 cup honey
2 Tbls molasses
1 Tbls salt
6 cups of W.W flour
3 Tbls of wheat gluten powder (this can be omitted)
2 Tbls of dry active yeast


  1. Put all the ingredients in the order they are written in your bread machine and select the dough cycle.  I recommend not completing this cycle but rather as soon as it makes a ball that is not stuck to the sides, unplugging your machine and removing it and then follow from number 3 on.  The ball of dough should be very tacky and sticking to your fingers.
  2. Put all ingredients except for the last 2 cups of flour into your mixer or your bowl.  Stir/Mix and slowly add the remaining 2 cups of flour till the dough forms a ball and no longer sticks to the side of the bowl.  This dough should be tacky to touch.
  3. Transfer to a lightly greased bowl and cover.  Put in your oven with the light on.  Do NOT turn on your oven.  Let rise till almost doubled, approx 50 min.
  4. Lightly flour your surface you will be working on, dump the dough out onto it and quickly and gently knead till the dough is back to its original size.  Shape into a ball and divide into two.
  5. Shape by turning the dough into itself over and over (you tube shows a great demo if needed) and then place in a greased loaf pan.
  6. Let rise till doubled in size, approx 45 minutes to an hour.
  7. Preheat your oven to 350F, I do not use my convection to cook bread
  8. Once preheated place your bread in the oven for approx 30-35 min.  Bread is usually cooked when it is brown in colour and sounds hollow when you knock on it

Not too hard right?  I have tried to write the directions like I was in the kitchen doing it so it should be easier...maybe?

Well as I write this my house is smelling amazing, the windows are open to enjoy this lovely spring weather and the inside smells like fresh bread, can it get any better?  Oh yes it can fresh warm bread from the oven slathered in homemade fresh butter. (recipe to come later)  UPDATE:  This bread recipe is a keeper, light fluffy WW bread, I would never imagined.  I shared a slice slathered in butter with a friend today and she agrees, it is good.  Enjoy baking up a couple of loaves.

*This recipe was originally found online but I have altered it and probably will continue to do so till I find the best taste and texture for it

I am not a great one with words but......

I will keep this short and sweet as I am sure most of my posts will be but since there was such a huge demand I have caved to the peer pressure and will try and post my trials and successes with some of the frugal and healthy changes I have and am continuing to implement this year.  Stay tuned for recipes and pictures.