Whole Wheat Parmesan Garlic Buns

Whole Wheat Garlic Parmesan Buns

Delicious, Flavorful, Versatile. Use as Dinner or Sandwich rolls

Ingredients

1 cup milk
1 cup water
3 tablespoons butter
1/4 cup sugar
1 & 1/2 teaspoons salt
5 cups unbleached bread flour
1/2 cup whole wheat flour
2 & 1/2 teaspoons active dry yeast
5 large cloves minced fresh garlic
1/4 cup or less Parmesan cheese
Olive oil (for brushing on rolls)

In a medium sauce pan melt your butter with the milk, water,sugar and salt. Bring to just a boil and remove from heat. Let cool about 30 minutes, or to room temperature.

In your electric mixer with dough hook, add half of the flour, yeast and your wet, room temperature ingredients. Mix on medium until it just comes together. Start adding the rest of your flour, 1/2 cup at a time.

Once all flour is blended in, turn your mixer on high for about 6-8 minutes. The dough should now be a smooth ball. Lightly grease a  bowl and place your dough in, cover and allow to rise about one hour.

Once your dough has doubled in size, divide and shape it into 12 identical rolls. Allow to rise for a second time now, about 45 min to an hour more.

Mince your garlic cloves and pre heat your oven to 400 degrees. Place minced garlic into a small bowl and drizzle about 2 tablespoons of olive oil over it. With your basting brush, brush on the garlic and olive oil mixture. Take your Parmesan cheese now and sprinkle lightly over brushed rolls.

This is how mine looked after this process

Bake at 400 degrees for 15 minutes. They will be golden brown and delicious!

Sometimes we shake them in a bowl with a little more of the garlic olive oil (warmed) to make wet dinner rolls. But we like to use them as garlicky sandwich rolls best of all.

Whole Wheat Sandwich Bread

Whole Wheat Sandwich Bread

Easily Slice-able Everyday Bread with a touch of Whole Wheat nutrition.

Ingredients

2 & 1/2 cups unbleached bread flour
1/2 cup whole wheat flour
2/3 cup warm water
1/2 cup milk
2 tablespoons sugar
1 & 1/4 teaspoons salt
2 & 1/4 teaspoons active dry yeast
1 tablespoon warm water
4 tablespoons butter (softened or just melted)

Start by mixing the milk with the warm water to make a room temperature amalgamation.

In a large bowl or your designated mixer with dough hook, combine all of the ingredients and stir until just combined.Turn mixer on medium for about 2-3 minutes, or until the dough is smooth and naturally pulls away from the sides of the bowl.

 (optional: hand knead with oiled hands for 6-8 minutes) 

Place dough in a lightly greased bowl and cover. Place in a warm area of your kitchen and allow to rise for about 1-2 hours. The dough does not need to be 'doubled' in size, but needs to be sufficiently 'puffy'.

Takes me about 1 hour and 15 minutes every time.

 To save dishes and mess, I  temporarily remove the dough from the mixer bowl and wipe the inside of the bowl with a vegetable oil coated paper towel, place the dough back in, cover and place on the stove top for an hour. This is about the size of your initial ball of dough.

Lightly grease a 8 to 9" bread loaf pan. After your dough has risen, place it on a lightly oiled work surface, shape into an 8 inch roll. Place into the greased loaf pan, cover with lightly greased plastic wrap. Allow to rise a second time, 60 more minutes. When the dough has risen enough to create approximately a 1 inch dome over the pan, it is ready to bake.

Pre heat your oven to 350 degrees.

Place your bread into the preheated oven and bake for 30-35 minutes.


Your bread should now be crusty and golden brown

Allow pan to cool (30min). Transfer to a wire rack and allow to completely cool before slicing. Can be stored in a plastic bag at room temperature.

Enjoy!

New England Toll House Chocolate Chip Cookies

*Recipe adapted from Better Homes and Gardens, (1975) Heritage Cook Book.*

"In 1940 the owner of  New England's Toll House Inn, Ruth Wakefield, folded chopped chocolate into cookie dough and the Toll House Cookie "burst upon the scene." Almost immediately these tasty cookies were being baked in home kitchens. They really took hold when a machine was invented to mold chocolate into chips." 

Ingredients

1 cup of shortening

3/4 cup white sugar

3/4 pack brown sugar
2 eggs
1 tsp vanilla
21/4 cups all purpose flour
1tsp baking soda
12 ounces of semi-sweet chocolate chips
1 cup chopped walnuts (optional)

Cream together shortening, sugars, eggs, and vanilla till whipped and light. Stir together flour, soda, and 1tsp of salt; add to creamed mixture. Beat well until combined. Stir in chocolate, nuts, and 1tsp hot water. Drop by teaspoonfuls onto ungreased cookie sheets. 

Bake at 350 for 10-12 minutes. Makes about 72.

- Pumpkin Soup - 

Ingredients

1 15 ounce can of pureed pumpkin (or 1 medium pumpkin roasted)

1 large onion (sweet)

3 sticks of celery

1 12 ounce can of diced tomatoes (optional)

2 medium sweet potatoes 

1/2 stick butter
32 ounces of vegetable or chicken stock

1/4 tsp cinnamon

1 tsp (plus to taste) chili powder

1/2 tsp garlic powder

Salt and Pepper to taste

Instructions:

Melt 1/2 stick of butter in large saucepan. Chop onion and gently cook on a low heat until soft. Chop the roasted pumpkin (if you used one) at this time. 

Throw pumpkin into the pan whether canned or roasted/chopped. Cook on medium low until light brown at the edges.

Peel and chop sweet potatoes and celery, add these along with the can of tomatoes to the saucepan. Season with the s&p, cumin, chili and cinnamon. 

Bring to a boil then simmer for 20 minutes or until sweet potatoes are tender. 

Using a large, slatted spoon, take large chunks out of the saucepan and place in a blender. Blend until smooth. Return to pan and heat through. (Take as much or as little out as desired, I like a smooth soup so I took most of the potato and pumpkin chunks. This is how mine looks) 
                                

You can pour some light cream into this if you like. Serve hot with warm, buttered rolls and salt and pepper to taste. Top with toasted pumpkin seeds, cooked crumbled bacon or just eat plain.

Serving Suggestion