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