Saturday, December 27, 2014

A Few Recipes to Share

As mentioned in this post, baking and cooking are things that my Mom, sister, and I enjoy! Whether it be making the every day meals, special breakfasts, desserts, breads, etc., we love making things for our family or to share with others. And we each have certain types of things that are more our favorites to make. :) 

For me, breads are one of those things that I really enjoy making, and here is a recipe for one that was made recently . . .


Sunflower Oat Bread

- 2 cups all-purpose flour
- 1 cup old-fashioned oats, divided
- 1/4 cup evaporated cane juice (or sugar)
- 4 tablespoons plain sunflower kernels
- 2 teaspoons active dry yeast
- 3/4 teaspoon salt
- 3/4 cup water
- 1/3 cup vegetable oil
- 1/4 cup honey
- 1/4 cup buttermilk (or 1/4 Tbsp. lemon juice in a 1/4 cup of milk - let sit for 5 min. before using.)
- 2 eggs
- 1 3/4 to 2 3/4 cups whole wheat flour
- 1 tablespoon cold water

In a mixing bowl, combine 2 cups all-purpose flour, 3/4 cup oats, cane juice (or sugar), plain sunflower kernels, yeast and salt. In a saucepan, heat the water, oil, buttermilk, and honey to 120°-130°. Add to dry ingredients; beat until well blended. Beat in 1 egg until smooth. Stir in enough of the whole wheat flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.

Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Punch dough down; turn onto a lightly floured surface. Divide in half; shape into round loaves. Sprinkle 2 tablespoons oats on a greased baking sheet; place loaves over oats. Cover and let rise until doubled, about 45 minutes. Beat remaining egg and cold water; brush over loaves. Sprinkle with remaining oats. Bake at 350° for 30-35 minutes or until golden brown. Cool on wire racks.  Yield: 2 loaves.

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Recently when wanting to make fudge and not having any Marshmallow Creme, Leah got adventurous and found a recipe for homemade Marshmallow Creme. But it called for corn syrup which we don't use so she found a substitute for that . . . honey! Unsure if her much adjusted fudge recipe would turn out like fudge or not, she made a batch and after it set, we all tried it, and it was delicious! This recipe is definitely a keeper . .

Leah's Fudge

- 3 cups evaporated cane juice (or sugar)
- 3/4 cup butter
- 2/3 cup evaporated milk
- 1 (12 oz.) package semisweet chocolate chips
- 7 oz. (approximately 7/8 cup) of homemade Marshmallow Creme
- 1 tsp. vanilla extract

Homemade Marshmallow Creme
 - 1 egg white at room temperature
- 3/4 cup honey (she used our light spring honey)
-1/4 tsp salt
- 3/4 cup sifted powdered sugar
- 2 1/4 tsp. vanilla extract

To make Marshmallow Creme:

Beat egg white, honey, and salt in a large bowl with an electric mixer on high speed until mixture is thick and doubled in volume, about 5-8 minutes. Reduce mixer speed to low and beat in powdered sugar until thoroughly combined. Beat in vanilla extract just until incorporated. (Note, mixture will be thinner than store bought Marshmallow Creme.) Can be refrigerated in a covered container up to 2 weeks or frozen for 1 month.

To make Fudge:

Grease a 9x13 inch pan. Mix together cane juice (or sugar), butter, and evaporated milk in a large, heavy saucepan over medium heat, stirring to dissolve sugar. Bring mixture to a full boil for 5 minutes, stirring constantly. Remove from the heat and stir in chocolate chips until melted and thoroughly combined. Beat in homemade marshmallow creme and vanilla extract. Transfer fudge to the prepared pan and let cool before cutting into squares.

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If you try either of these, hope you enjoy!

9 comments:

  1. Thanks for sharing the recipes Sarah! I'll have to try them sometime.:) I'd seen the other day where you could use honey instead of corn syrup. I was wondering if it worked or not.:)

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  2. The bread and fudge look delicious!

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  3. Those both sound delicious. Thank you for sharing the recipe!!!

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  4. Hello Sarah,

    I've been away from the blogging world for a couple months and had an opportunity to stop by and catch up today. I have had a wonderful visit reading your recipes, seeing your crafts and other projects and enjoying your inspirational writings.
    As always, thanks for sharing so many wonderful and encouraging things with your readers.
    Blessings,
    Mrs.B

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  5. You're welcome, Salinn! I hope you enjoy them when you try them. :)

    The honey substitute for corn syrup certainly worked well in this recipe! We've used it a few other times as well with success.

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  6. Thank you, Nikki, and you're welcome!

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  7. Welcome back to the blogging world, Mrs. B., and thank you for your comment! It was a pleasure hearing from you again. :)

    I am glad that you enjoyed catching up on my blog!

    You’re welcome for sharing, and thank you for your kind words!

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  8. Oh wow, both look delicious Sarah! :)

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Thanks so much for your comment! Each one is read and enjoyed. :)