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Chapatis
Similar to a whole wheat tortilla, these are a classic Indian flat bread. The trick for tender breads is to mix the dough early and let it rest several hours. Get a friend or family member to help roll and cook them on the griddle.
2 1/4 cups sifted whole-wheat flour
1 tbsp oil
1/2 tsp salt
2/3 cup warm water
Stir all ingredients together to make a kneadable dough. Knead 8 minutes. Again, a food processor (for 1 minute) or mixer makes this easier. The dough should form a smooth ball of dough. Set aside covered in a bowl for 3 hours.
Divide dough into 12 balls. Roll each into a thin 6 circle. A tapered wooden rolling pin works well for this.
Heat a griddle over medium heat and as the chapatis are rolled out, cook them a minute on each side, until lightly flecked with brown spots.
Yogurt Variation:
Substitute 1/3 cup of yogurt for 1/3 cup of the water. Proceed as above.
100% Whole-Wheat Bread
Here's how Heather makes her typical every-day loaf of bread. She often makes 1 loaf into a free form oval on a baking sheet, and uses the other 1/2 of the dough for rolls or cinnamon raisin bread. Making a sponge at the beginning helps develop the gluten. Using a stand mixer or food processor makes it quick.
2 cups warm water
1/4 cups maple syrup or honey
1 tbsp yeast
5 to 6 cups whole-wheat flour
2 tbsp oil
1 tbsp salt
Mix together 3 cups of flour, water, syrup and yeast. Beat well and set aside to bubble away for at least an hour. Mix in the oil, salt and enough of the remaining flour to make a kneadable dough. Knead 10 minutes by hand or mixer, or 45 seconds in a food processor.
Place in a bowl and cover with a damp towel or plastic bag. Allow to rise until double in volume, about an hour.
Grease 2 loaf pans or dust a large baking sheet with cornmeal.
Turn out dough onto a floured counter and knead briefly. Divide into two equal pieces. Flatten each into an oval and roll up into a log the length of your loaf pan or place on a cornmeal dusted baking sheet. Cover and set aside to rise about 45 minutes.
Preheat oven to 375F. Bake proofed loaves about 35 minutes.
Easy No-Knead Whole Wheat Bread
'Think making homemade bread is too time consuming? Think again with this recipe from King Arthur Flour! A food processor or stand mixer with a sturdy paddle will make it even simpler.
2 cups warm water
1/4 cups maple syrup or honey
1 tbsp or packet dry yeast
4 cups whole-wheat flour
2 tsp salt
Dissolve the yeast and syrup or honey in the water in a large mixing bowl or food processor. When it's foamy, stir in the flour and salt. Beat vigorously for 5 minutes. Divide batter into 2 well-greased bread pans. Let dough rise 45 minutes to an hour.
Put the dough in a cold oven and turn on to 400F and bake 15 minutes. Reduce heat to 350 and bake another 20 to 25 minutes. Remove from pans to cool on a rack.
Quick Pizza Dough
1 tbsp yeast
1 C warm water
3 C flour (whole wheat and or unbleached as you prefer)
1 tbsp oil
1 tsp salt
Blend four, yeast and salt in a mixing bowl or food processor. Mix in water and oil to make kneadable dough. Use a bit more water or flour to get the right consistency. Knead 10 minutes by mixer or hand, one minute by processor. Set aside to rise one hour.
Whole Wheat Crust
Makes a single 9 crust, doubles easily.
1/2 stick butter (4 TB)
1 cup whole-wheat pastry flour
scant 1/4 tsp salt
about 3 TB iced water or buttermilk
Mix together flour and salt. Cut butter into dry ingredients until crumbly. Toss to combine with the iced water or buttermilk. Add just enough liquid to create a dough that just comes together. Press into a disk, wrap and chill 30 minutes. Roll out to fit pie plate and crimp edge. Cover and keep in the refrigerator until ready to fill.
Pumpkin Nutmeg Dinner Rolls
Adapted from Epicurious.com. Makes 14 rolls.
1 1/4-ounce package (about 2 1/2 teaspoons) active dry yeast
1/3 cup maple sugar
3/4 cup milk, heated to lukewarm
7 to 8 cups whole-wheat bread flour (or 1/2 all-purpose, if you prefer)
1 teaspoon freshly grated nutmeg
1 teaspoon salt
1 1/2 sticks (3/4 cup) cold unsalted butter, cut into bits
1 large whole egg, beaten lightly
2 cups fresh pumpkin purée*
an egg wash made by beating 1 large egg yolk with 1 tablespoon water
In a small bowl proof the yeast with 1 teaspoon of the sugar in the milk for 5 minutes, or until the mixture is foamy. In a large bowl combine well 7 cups of the flour, the nutmeg, the salt, and the remaining sugar and blend in the butter until the mixture resembles coarse meal. Add the whole egg, the pumpkin purée, and the yeast mixture and stir the dough until it is combined well.
Turn the dough out onto a floured surface and knead it, incorporating as much of the remaining 1 cup flour as necessary to prevent the dough from sticking, for 10 minutes, or until it is smooth and elastic. Form the dough into a ball, transfer it to a well-buttered large bowl, and turn it to coat it with the butter. Let the dough rise, covered with plastic wrap, in a warm place for 1 hour, or until it is double in bulk. Turn the dough out onto a work surface, divide it into 14 pieces, and form each piece into a ball. Fit the balls into a buttered 10-inch springform pan and let them rise, covered with a kitchen towel, in a warm place for 45 minutes, or until they are almost double in bulk. Brush the rolls with the egg wash and bake them in the middle of a preheated 350°F. oven for 40 to 50 minutes, or until they are golden brown. Let the rolls cool slightly in the pan, remove the side of the pan, and serve the rolls warm. The rolls may be made 1 week in advance and kept wrapped well and frozen. Reheat the rolls, wrapped in foil, in a preheated 350°F. oven for 25 minutes, or until they are heated through.
Cornbread (for "Cornbread and Kale Stuffing" Recipe)
Adapted from Epicurious.com. Makes about 4 cups.
1 cup whole-wheat pastry flour
1 1/2 cups early riser cornmeal
1 tablespoon double-acting baking powder
1 teaspoon salt
1 cup milk
1 large egg
3 tablespoons unsalted butter, melted and cooled
In a bowl whisk together the flour, the cornmeal, the baking powder, and the salt. In a small bowl whisk together the milk, the egg, and the butter, and stir the mixture into the cornmeal mixture, stirring until the batter is just combined. Pour the batter into a greased 8-inch-square baking pan and bake the corn bread in the middle of a preheated 425°F. oven for 20 to 25 minutes, or until the top is pale golden and a tester comes out clean. Let the corn bread cool in the pan for 5 minutes, invert it onto a rack, and let it cool completely. Crumble the corn bread coarse into 2 shallow baking pans and toast it in the middle of a preheated 325°F. oven, stirring occasionally, for 30 to 35 minutes, or until it is dried and deep golden.
Swede Hollow Café Pumpkin Cookies
One of our shareholders, Joyce Hendley, who also happens to be a contributing editor at Eating Well magazine, sent me this recipe last week. She has been making and enjoying them. I agree with Joyce, it's a great and different way to use winter squash. (Adapted from Fresh from the Garden, a cookbook by the Children's Garden Project, Minneapolis). Makes about 3 dozen.
Cookies:
1 cup (2 sticks) unsalted butter, softened
1 cup sugar (try using all or part maple sugar)
1 large egg
1 cup pureed cooked pumpkin or other winter squash
1 teaspoon pure vanilla extract
1 cup whole-wheat pastry flour
1 cup all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon salt
Frosting:
1/4 cup (1/2 stick) unsalted butter
1/2 cup maple or brown sugar
1/8 teaspoon salt
1/4 cup milk
2 cups confectioners sugar
Preheat oven to 350? F. Grease 3 baking sheets or line with parchment or silpat. In a large bowl, cream butter and sugar at medium speed until smooth and creamy. Add egg; beat until blended. Beat in squash and vanilla. In a medium bowl, whisk together the flour, baking powder, baking soda, cinnamon and salt. Add into butter mixture, beating just until blended. Drop by heaping teaspoons onto baking sheets, spacing 2 inches apart. Bake, one sheet at a time if possible, 11 to 13 minutes or until firm and lightly browned at edges, 12-15 minutes. Repeat with remaining dough; cool completely on a rack.
To make frosting, place butter in a microwave-safe bowl; microwave on high until melted, 30 seconds to 1 minute. Stir in sugar and salt; microwave on high 1 to 1 minutes or until sugar is dissolved. Cool to room temperature. Beat in milk on medium-low speed until blended. Continue beating and add confectioners' sugar gradually, until smooth, creamy and spreadable. Frost cooled cookies.
Squash Cornbread
One of our shareholders, Rich Conte, wrote, I wanted to share this recipe for squash cornbread I have been using for quite a long time now and we love it. It is a natural considering the great squash and cornmeal you provide. Enjoy!
3/4 cup cornmeal
1 tsp pumpkin pie spice
2 tsp baking powder
1 tsp salt
1 cup cooked squash puree
1 egg, beaten
1/4 cup oil or melted butter
1/2 cup frozen corn kernels
1 TB cold butter, cut into tiny pieces
Preheat oven to 350F. Butter an 8 cast iron skillet. In a large bowl, whisk together dry ingredients. Whisk the egg and oil into the squash puree. Add to the dry ingredients. Mix lightly. Add the corn kernels and mix just until combined. Pour into prepared cast iron pan. Dot with butter. Bake for 30-40 minutes, until tester comes out clean.
Beaver Pond Farm Granola
This granola was always available during breakfast time when I owned my bed and breakfast. It will go great with whatever flavor yogurt you pick up!
8 cups rolled oats
2 cup sliced almonds
1/2 tsp. Salt
2 tsp cinnamon
1/4 tsp freshly grated nutmeg
1/2 cup vegetable or sunflower oil
1 cup grade B maple syrup
3 TB. Vanilla extract
2 cups dried cranberries or other dried fruit of your choice
Preheat oven to 285°. Line 2 large baking sheets (or one sheet pan) with parchment paper. Mix first five ingredients in large bowl. Combine oil and maple syrup in a small saucepan; bring to a simmer over medium heat. Remove from heat and stir in vanilla. Pour hot liquid over oats mixture; stir and toss until mixture is thoroughly coated. Spread granola on prepared baking sheets. Bake until golden brown, stirring every ten minutes. This should take approx. 30 minutes. Remove pans from oven. Stir in dried fruit. Place on racks and cool completely. Keeps for 4 weeks, stored at room temperature in an airtight container.
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Apple Oat Muffins
This recipe is adapted from eatmedelicious.com. Have these for breakfast and you'll be one meal closer to following Mark Bittman's advice to eat vegan until dinner. Makes 12 muffins.
3/4 cup unsweetened soy milk
1/2 tsp apple cider vinegar
1 cup + 2 tbsp unsweetened applesauce
2 tbsp maple syrup
1 3/4 cups whole wheat flour
1/2 cup rolled oats
2 tsp baking powder
1/2 tsp baking soda
1 1/2 tsp ground cinnamon
1/4 tsp cloves
1/8 tsp salt
1/3 cup raisins
1/2 cup pecans or walnuts, chopped
Preheat the oven to 350F and lightly grease a 12 cup muffin tin. In a large bowl, whisk together the soy milk and apple cider vinegar; allow it to rest for 1 minute to curdle. Add the applesauce and whisk to completely incorporate.
In a separate smaller bowl, sift together the flour, oats, baking powder, baking soda, spices, and salt. Fold the dry ingredients into the wet; stir only to moisten and don't overmix. Fold in the raisins and pecans. Use an ice cream scoop or measuring cup to scoop the batter into muffin cups.
Bake for 28 to 30 minutes, until a toothpick inserted into the middle of a muffin comes out clean. Allow the muffins to cool in the tin for 10 minutes, then transfer to a wire rack to complete cooling.
Maple Sugar Bread
This is really quite a decadent sounding loaf, particularly when considering the option of spreading cream cheese on each slice. From the website www.recipeland.com.
Ingredients
1.5 cups of applesauce
1 cup nuts (hazelnuts, walnuts or pecans)
2.5 cups flour, all-purpose
1 teaspoon baking soda
1 teaspoon cinnamon ground
1/2 teaspoon nutmeg
1/2 teaspoon salt
1 cup raisins, seedless, coarsely chopped
1 teaspoon butter softened
1/2 cup butter softened
1.5 cups maple sugar (finely grated if necessary)
3 large eggs
Directions
Preheat the oven to 350°F. Use teaspoon of butter to coat bottom and sides of a 9x5x3 loaf pan. In a medium sized bowl combine flour, baking soda, cinnamon, nutmeg, salt.
In a large bowl, cream 1/2 cup of softened butter and maple sugar together. Add eggs, one at a time, beating well after each addition. Add the flour mixture in 3 parts alternating with the apple puree in 2 parts, mixing just enough to incorporate the ingredients fully. Then stir in the nuts and raisins. Pour the batter into buttered pan, spreading it and smoothing the top with a spatula, and bake in the middle of the oven for 1 to 1.5 hours, or until the top is golden brown and a toothpick or cake tester inserted into the center comes out clean.
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