Category Archives: Breads

Yeast Bread, Quick Breads, Muffins, Bisquits

Blueberry Bagels

Blueberry Bagels

Blueberry Bagels

Bagels!  Recipe for home made Blueberry Bagels

I remember when bagels were a rarity  in the Midwest.  A friend would bring them back from New Jersey when he went home  on school breaks. Well, it was w-a-y back in  1972.  Now that I am retired and really into cooking, I like to try recipes, even if they are available on the market.  Better yet, I like make food without the unpronounceable ingredients.

A brief how-to make bagels.

Ready for the first rise.

Ready for the first rise.

This dough happens to be yeast bread dough.  Bagels also are a yeast dough,  the recipe I have is a small amount of yeast dough that makes 12 bagels.

 Besides knowing what goes into your homemade bagels, you also can decide what goes in your bagels or what to put on top.  The above bagels have white raisins, same dough as for the blueberry bagels.

Bagels in a boiling water bath.

Bagels in a boiling water bath.

Boiling the bagels sets the crust before going into the oven.  The interior texture is dense and  crust chewy. The bagels are in the water 45 to 60 seconds.

Enjoy Blueberry Bagels with cream cheese and jam.

Blueberry Bagels

Blueberry Bagels

Now that you have tried the Blueberry Bagels, try them again for your flavor and flare, such as raisin bagels.

Fresh Raisin Bagels

Fresh Raisin Bagels

Blueberry Bagels

Home made bagels to enjoy toasted, with cream cheese and jam. Add blueberries or raisins, nuts and seeds. Decorate the top with nuts, seeds or plain for sandwiches. Your choice and ideas. A mixer friendly recipe
Prep Time1 hr 30 mins
Cook Time20 mins
Total Time1 hr 50 mins
Course: Bread
Cuisine: American
Servings: 12
Author: Julia Ann

Ingredients

  • DOUGH
  • 1 1/2 cups of warm water 105-115F
  • 1 tablespoon instant yeast
  • 3 tablespoons honey
  • 1 tablespoon olive oil
  • 2 teaspoons sea salt
  • 4-5 cups all-purpose flour
  • 1/3 to 1/2 cup frozen or fresh blueberries
  • 1 egg white thinned with 1 tablespoon water
  • sprinkling of corn meal.
  • WATER BATH
  • 3 quarts water
  • 1 tablespoon honey or brown sugar
  • 1/2 teaspoon salt

Instructions

  • Add the warm water into a large bowl.
  • Sprinkle the yeast on top and blend to dissolve for 5 -10 minutes. It will become bubbly.
  • Add the honey, olive oil and 1 cup of flour mixed with salt.
  • Stir at low speed, blend briefly to mix.
  • Add remaining flour while mixer is going.
  • Using the dough hook, knead at low speed for 10 minutes. Dough will be smooth and elastic.
  • Roll into a large ball, put into well greased bowl and grease the ball of dough.
  • Cover bowl with plastic wrap, let rise in a warm place 1 hour to double in size.
  • Prepare water bath to boiling.
  • Preheat over to 425 F.
  • Prepare baking sheet with parchment paper, lightly sprayed with oil and sprinkled with corn meal.
  • When dough has doubled in size, punch dough down.
  • On a lightly floured board, roll into a long log, divide into 12 equal pieces to make a 2-inch balls.
  • Flatten the dough piece, add 3-4 blueberries in the circle.
  • Fold the dough over the blueberries and seal on underside.
  • Punch a holes in the middle with your thumb, make hole about 1-2 inches big.
  • Cover bagels and let rise 15 minutes until puffy.
  • Drop into the seasoned boiling water. They rise to the top.
  • Let simmer for 45-60 seconds each side.
  • Lift out with skimmer.
  • Set on the baking sheet.
  • Brush with egg white and water.
  • Bake 425 F, 10 minutes, or until lightly brown.
  • Turn after 10 minutes and brown on the other side.
  • Remove upon rack to cool.

Notes

These can be frozen. Adapted from King Arthur Flour Bagels....... Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office. ”nettabelleschoice.com and cookbookinabox.com.All rights reserved.
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The object of homemade is not about the perfection in the appearance, instead, it is the challenge of trying and getting delicious outcomes to please family and friends. Practice perfects the appearance,  though one cannot control oozing hot blueberries or resist the tantalizing aroma?

Join me for a cup of hot ginger tea.

Ginger Tea

Cup of Ginger Tea

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. Netta Belle's Choice cookbookinabox logo©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com  All rights reserved.

 

 

Baking Powder Cheese Biscuits

Sometimes in planning a meal, there is no time for yeast bread,, yet your meal needs that something extra that says “I really want to serve you that extra special”.  Biscuits are actually quickly made, okay, some practice makes them fluffy and light.  Think how good it would be to serve your family hot biscuits, butter and honey with their dinner tonight.

Baking Powder Cheese Bisquits

Baking Powder Cheese Bisquits

Make Baking Powder Cheese Biscuits to serve with fish, vegetables or any entree.  Of course, there is always sausage and biscuits often served at breakfast, why not serve sausage and Baking Powder Cheese Biscuits for brunch or week day dinner to family.  They will love you for it.  Enjoy!

Baking Powder Cheese Biscuits

A biscuit to have for bread, rolled topping for pot pies, and flavored with grated cheese, cinnamon, pecans or brown sugar. Change your good morning breakfast to biscuits.
Course: Breads
Cuisine: American
Author: Julia Ann

Ingredients

  • 2 cups sifted unbleached all-purpose flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup cold shortening
  • 2/3 cup 2% cold milk
  • 1/2 cup shredded Cheddar cheese

Instructions

  • Preheat oven to 450 F.
  • Grease 2 9-inch cake pans.
  • Sift together the first 3 ingredients into a medium bowl.
  • Cut the cold shortening into the dry ingredients with a pastry blender.
  • Pour in the milk and cheese.
  • Quickly mix to moisten flour, without over beating.
  • Briefly knead dough on a lightly floured board.
  • Roll to 1/2-inch thickness and cut with biscuit cutter. Do not roll too thin.
  • Place biscuits in the grease cake pans.
  • Bake 12 minutes

Notes

Drop the biscuits on top of a hot broth vegetable stew and bake for a pot pie.
Omit the cheese for plain biscuits. Recipe adapted from The American Women's Cook Book, 1947.--------------------------Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.©2007-2017 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

Suggestions for serving Baking Powder Cheese Biscuits

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipesr your cooking experience.     ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com

All rights reserved

                                                                                                                                                                                                                                                                                    

Sweet Potato – Cranberry Bread

Sweet Potato – Cranberry Bread

Loaf of Sweet Potato - Cranberry Bread

Loaf of Sweet Potato – Cranberry Bread

The Scoop on Sweet Potatoes

Fresh Sweet Potatoes

Fresh Sweet Potatoes

There are many varieties and colors of sweet potatoes.  The orange of the sweet potato provides the vitamin A, beta-carotene. To get the full benefit of beta-carotene, it is important to have some fat with your sweet-potato meals. Boiling or steaming the potatoes enhances the nutritional value.  Additional nutrients include vitamin C, manganese, and potassium.  The heath benefits of sweet potatoes are anti-inflammatory nutrients, antioxidants and blood-sugar regulating nutrients

How-to for Sweet Potato-Cranberry Bread

For years the only way sweet potatoes were eaten at our house was to have plenty of butter and brown sugar.  Now we enjoy them seasoned with olive oil, thyme or oregano and minced ginger, baked at 425 F for 25 minutes or until tender, in a cast iron skillet.  Add these toyour lettuce salad.

 

Sweet Potato - Cranberry Bread

Enjoy the versatility of sweet potatoes and cranberries in a tea bread full of nutritional benefits for a snack or dessert.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Bread
Cuisine: American
Servings: 30 slices
Author: Julia Ann

Ingredients

  • 3 cups sugar
  • 3 1/2 cups unbleached all-purpose flour
  • 1 1/2 teaspoons salt
  • 2 teaspoons baking soda
  • 2 teaspoons fresh grated nutmeg
  • 3 teaspoons cinnamon
  • 4 eggs beaten
  • 1 cup cooking oil
  • 2/3 cup water
  • 2 cups sweet potatoes
  • 1 cup dried cranberries
  • 1 cup pecans optional

Instructions

  • Preheat oven to 350 F.
  • Grease and line the bottoms of 2 - 9 x 5-inch loaf pans with parchment paper.
  • Grease the parchment paper and dust pans with flour.
  • Measure and sift the dry ingredients together into a large bowl.
  • Add the eggs, oil, water and sweet potatoes to the dry ingredients.
  • Beat until smooth.
  • Stir in the cranberries and nuts if used.
  • Pour into the 2 greased and floured loaf pans.
  • Bake at 350 F for 1 hour, or inserted toothpick come out clean.
  • Take bread out of the pans while very warm.
  • Wrap in plastic wrap or foil to cool completely.
  • Can be frozen.

Notes

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

 

Slice of Sweet Potato Cranberry Bread

Slice of Sweet Potato Cranberry Bread

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experience.

Netta Belle's Choice cookbookinabox©2007-2018 Netta Belle’s Choice® cookbookinabox®“Reg. U.S. Pat. & Trdmk.Off.”Reg. “Trade-marks Canadian Intellectual Property Office.”nettabelleschoice.com and cookbookinabox.com. All rights reserved.

 

Mixer Whole Wheat Bread

Hot from the oven Mixer Whole Wheat Bread

Hot from the oven Mixer Whole Wheat Bread

There are several bread recipes in the recipe list.  I like bread and toast and I like the making of bread. I enjoy the kneading of the dough and the competition with myself to see how close to “store bought” I can make it without all the preservatives.  It doesn’t mold, we don’t have it long.  To that I thank my husband, he likes fresh home-made bread.

The Rise of Mixer Whole Wheat Bread

Yes, I like the kneading of the bread, however, I wanted to be a little speeder and have less aches and pains from carpel tunnel and arthritis in my hands.  I found a Basic White Bread recipe which I adapted to the whole wheat bread, kneading with the mixer. For lack of a better name and to quickly identify  the recipe  is the “Mixer Whole Wheat Bread”.

16 slices of Mix Whole Wheat Bread

One loaf makes 16 slices of Mixer Whole Wheat Bread

I changed the sugar to honey, the butter to olive oil, and make a blend of all-purpose flour and whole wheat flour with a tablespoon of milled flax seed added.   It makes two 9 x 5 loaves.    It will also made 1 loaf and 10 hot dog buns.

Home made hot dog buns.

Home made hot dog buns.

Granted they aren’t “perfect” buns, but the hot dog did fit into some of them.  Next time I will perfect the shaping.  I used a link from King Author Flour to learn the shaping, which was helpful.

Mixer Whole Wheat Bread

A hearty whole wheat bread, excellent for toast; makes 2 loaves and easily kneaded in the mixer.
Prep Time4 hrs
Cook Time30 mins
Total Time4 hrs 30 mins
Course: Breads
Cuisine: American
Servings: 2 loaves of 16 slices each
Author: Julia Ann

Ingredients

  • 2 cups whole wheat flour
  • 3 -4 cups all-purpose flour
  • 1 tablespoon milled flax seed
  • 2 teaspoons sea salt
  • 1/2 cup 2% milk
  • 1 1/2 cups water
  • 3 tablespoons oil
  • 3 tablespoons honey
  • 4 1/2 teaspoons dry active yeast or 2 packages of dry yeast

Instructions

  • In a medium bowl, sift together 2 cups whole wheat flour, 2 1/2 cups all purpose flour and salt.
  • In a bowl combine the milk, water, oil and honey.
  • Heat in the microwave 40 seconds, test for temperature and reheat as needed to 105-115 degrees F.
  • Heat the bowl of the mixer with hot water to warm it before adding the heated liquid.
  • Check the temperature of the liquid before adding yeast.
  • Sprinkle the yeast into the milk/water mixture, stir briefly, allow to set 10 minutes to proof, that is to bubble up.
  • Add the 4 1/2 cups of flour. Mix with the mixer on low (2 on Kitchenaid mixer) for 1 minute,.
  • Begin adding the remaining flour, 1/2 cup at a time, mixing another 2 minutes.
  • Mix the dough until it rolls into a ball cleaning the sides of the bowl. It may needed push down off the hook and under the dough.
  • Continue "kneading" for another 2 minutes.
  • Oil a large bowl, put the ball of dough in bowl, rolling it around to oil it all over.
  • Cover with plastic wrap, place in a warm spot to rise for 1 hour or double in size.
  • Grease 2- 9 x 5 inch bread pans.
  • When dough is doubled, punch down.
  • Pour dough onto a lightly floured bread board, let rest 5 minutes.
  • Divide dough in half.
  • Form each half into a rectangle 9 x 14, roll up in jelly roll fashion.
  • Seal the bottom and the ends.
  • Place into the pan, with the ends touching the pans.
  • Cover with plastic wrap.
  • Place in a warm place to rise near double in bulk, about 45 minutes.
  • Preheat oven 400 F.
  • Gently brush the top of the bread with oil before baking.
  • Bake in oven for 25-30 minutes until golden brown and the sides pull away from the pan.
  • Remove to a rack, take out of the pan to cool.
  • Brush again the top and sides with oil to get a softer crust.
  • Wrap in towel until completely cool.
  • When cool, wrap in aluminum foil.

Notes

After removing bread from the pan, I put the bread back into the oven, heat turned off, to brown on the bottom for about 3-5 minutes.-------------------------------Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® bring you great recipes for your cooking experiences. ©2007-2018 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com
All rights reserved.

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®    bring you great recipes for your cooking experience. ©2007-2017 Netta Belle’s Choice® cookbookinabox® “Reg. U.S. Pat. & Trdmk.Off.” Reg. “Trade-marks Canadian Intellectual Property Office.” nettabelleschoice.com and cookbookinabox.com.  All rights reserved.

 

 

Granola 74

 

Granola 74

Granola 74

Granola 74!   What is that?

Granola 74, what a name for a cereal or snack. As the current saying  you hear too much, “it is what it is.” Kellogg’s first sold a granola in 1893 and popular in different mixes since then per Wikipedia.   Dr. James Caleb Jackson invented granola in 1863 the Jackson Sanitarium in Dansville, New York. In the 1960’s, fruits and nuts were added to make granola health food during the hippie movement. It appears every decade, the granola gets another update and version.

Always  interested in the best snack and foods for our children, during 70’s and 80’s, I was collecting recipes from anywhere.  Have you ever sat in a doctor’s office looking to see if anyone was watching to tear out a recipe or to write it down and cram into the diaper bag? Granola 74, just means it is a 1974 recipe which I got from some cookbook out of the local library.  I really think I discovered it in the late 60’s at the entrance of 2 children…yeah, the hippie era.

Granola 74

An easy granola recipe from a 1974 cookbook and a good recipe to change to your own taste.
Prep Time20 mins
Cook Time1 hr
Total Time1 hr 20 mins
Course: Cereals &amp, Snacks
Cuisine: American
Servings: 12 servings
Author: Julia Ann

Ingredients

  • 1/2 cup whole almonds
  • 1/2 cup pecan halves
  • 1/2 cup walnut halves
  • 1/4 cup shredded sweet coconut
  • 1/4 cup wheat germ
  • 1/4 cup ground flax seed
  • 1/4 cup olive oil or vegetable oil
  • 1/4 cup honey or white or dark corn syrup or maple syrup
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1/4 teaspoon fresh grated nutmeg
  • 1/2 cup raisins
  • 1/2 cup dried cranberries
  • 1/4 cup dried dates
  • Spray oil

Instructions

  • Preheat oven to 250 F.
  • Spray oil in pan to be used to bake the granola.
  • Measure nuts in blender and pulse until chopped, not finely ground. (Some will be fine on the bottom.)
  • Put nuts into the large baking pan.
  • Add all the ingredients except the dried fruits.
  • Stir to mix well.
  • Put pan in oven for 15 minutes. Stir every 15 minutes for 4 times. 1 hour.
  • Remove from oven, stir in the raisins,dried cranberries and dates.
  • Allow to cool.
  • Store in plastic or glass jars.

Notes

(Recipe source has long been lost, a library cookbook.) Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice® brings you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.” Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice®
The Art of Gourmet Cookery® cookbookinabox® All rights reserved.

 

 

Granola 74 makes 6 cups

Granola 74 makes 6 cups for cereal and snacks.

 

 

Netta Belle's Choice cookbookinabox

Julia Ann and cookbookinabox® in partnership with Netta Belle’s Choice®  brings  you great recipes for your cooking experience. ©2007-2018 Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox® “Reg. U.S. Pat. & Trdmk. Off.”  Reg. “Trade-marks Canadian Intellectual Property Office. “Netta Belle’s Choice® The Art of Gourmet Cookery® cookbookinabox®  All rights reserved.