William Penn Life, 2014 (49. évfolyam, 1-12. szám)
2014-05-01 / 5. szám
Good Morning Granola White Rice & Spicy Nuts 2/2 pounds rolled oats 6 ounces clover honey 4 ounces creamy peanut butter 2 ounces canola oil 10 ounces maple syrup 2 teaspoons vanilla extract 1 teaspoon ground cinnamon % teaspoon nutmeg 2 ounces wheat germ 3 ounces sliced almonds 3 ounces shredded coconut 4 ounces bran flakes cereal 'h cup dried apricots, chopped 'A cup dried banana chips, chopped Vi cup dried, unsweetened cranberries In a saucepan on low heat, combine the honey, peanut butter, pancake syrup, canola oil and vanilla extract Use enough heat to melt the peanut butter, blending all the ingredients. Stir in the cinnamon and nutmeg, then remove from heat and let cool. Put the rolled oats in a large mixing bowl, then pour in the liquid mixture. Using a wooden spoon, mix the rolled oats until they are moistened, then add the wheat germ, almonds, coconut and bran flakes. Blend well, then place on a baking sheet that has been sprayed with PAM or canola oil. Bake in a preheated 300°F for 20 minutes, stirring every five minutes. Cool the granola, then add the apricots, banana chips and cranberries. Store granola in an airtight container. Rice & Wild Mushrooms Vi pound brown rice 16 ounces water V* cup lard I small onion, diced I small red pepper, diced 8 ounces mushrooms, sliced thin Salt & pepper to taste 41 In a saucepan, add the rice and water, then cook until tender. Adjust taste with salt and pepper. In a small skillet, melt the lard and sauté the onions and peppers until halfway done, then add the mushrooms and cook until they are soft. Add the vegetables to the rice mixture and season to your liking. Warm on stove top or in the oven, then serve hot to your guests. 8°8 0 May 2014 0 William Penn Life 16 ounces white rice 2/2 pints chicken stock I Vi teaspoons salt I teaspoon Hungarian paprika 1 cup white onions, sliced thin 2 ounces butter I ounce lard 6 ounces spiced nuts (see recipe below) Salt & pepper to taste Bring the stock to a boil, then add the salt and rice and continue to cook until the rice is soft. Cover pot and keep warm. Sweat the onions in the butter and lard until soft, then season with salt, pepper and paprika, then add to the rice. Add four ounces of spiced nuts to the rice mixture. On a warm platter, spread the rice and garnish with remaining spiced nuts. Serve hot to your guests. SPICED NUTS I tablespoon whole butter I pinch cayenne pepper I pinch ground cinnamon V* teaspoon Hungarian paprika Vi teaspoon salt I tablespoon Worcestershire sauce 3 drops hot pepper sauce 6 ounces mixed nuts, coarsely chopped Combine the butter, spices, salt, Worcestershire sauce and hot sauce in a mixing bowl, then add the nuts, blending well. Spread the mixture on a baking sheet and bake in a preheated 300° F oven for 10 minutes. Remove from oven and cool. Simple Whole Wheat Bread 3 cups warm water (I00°F) 5 teaspoons active dry yeast V3 cup honey 5 cups bread flour 5 tablespoons melted unsalted butter I tablespoon kosher salt 3/2 cups whole wheat flour Preheat the oven to 350°F. In a mixing bowl, combine warm water, yeast and 73 cup of honey. Add bread flour and stir until thoroughly combined. Let stand for 30 minutes or until dough has risen and is bubbly. Mix three tablespoons melted butter with the second 73 cup of honey and salt. Stir in two cups of whole wheat flour. Lightly flour a flat surface with remaining whole wheat flour, then combine dough and knead until smooth and not sticky. You may need some additional flour to make sure dough does not stick. Place the dough in a greased bowl, turning once to coat the surface, then cover with a dish towel. Let rise in a warm place until double in size. Punch down and divide into three equal loaves. Place in loaf pans and allow to rise once again until dough tops pan edge by one inch. Bake for 30 minutes, then lightly brush the top of the loaves with melted butter to prevent crust from getting hard. Cool on racks, then slice and serve your guests. White Bread 7 cups all-purpose flour 3 tablespoons sugar 2 teaspoons kosher salt % teaspoon baking soda 2/2 teaspoons dry active yeast I cup water I cup buttermilk 73 cup whole milk I whole egg, beaten Preheat the oven to 375°F. In a saucepan, warm the milk, water and buttermilk to I00°F. Use a microwave if you desire but make sure the temperature is I00°F or you will kill the yeast. Mix two cups of flour with the sugar, salt, baking soda and yeast. Add the liquid and mix by hand for two minutes. Add another cup of flour and beat until thick batter forms. Add one more cup of flour, then dump dough onto a lightly floured surface and start kneading. Add more flour if needed and continue kneading for 10 minutes until the dough is smooth and pliable. Place dough in a greased bowl and cover with plastic wrap. Let rise until double in volume. Punch down, divide in half and place on a cookie sheet. Cover with plastic film and let rise 45 minutes. Brush the loaves with egg wash and bake for 45 minutes. Loaves should sound hollow when thumped on the bottom. Cool on wire racks, then slice and serve your guests.
