Summer is over. Welcome to having time (for now)

So I thank my mother for contributing to the blog while I was away at opera camp in Princeton this past summer. Since getting home, I've slowly re-discovered what it is like to be a non-musician again... an unemployed non-musician, to be more specific. While audition season has yet to start, I only am involved in the CSO chorus at the moment as well as my church job; so all is NOT terrible. Its just a little tight.

And we all know what tight means: no going out to eat.
Which then, follow me down my slippery slope of logic, means that I am cooking more often and utilizing different ingredients that I find for cheap at the market.

Recent discoveries:
Steamed baby bok choy... you are delicious.
Sauteed Rapini... you are not.

Today, however, I chose to embark upon a journey that I've intended for quite some time. The wait was entirely worth it. And incredibly EASY.

Home-made English Muffins
(GASP! I know... don't inhale your neighbor)

Ingredients:
1/2 cup warm water
1/2 cup warm milk
1 Tablespoon sugar
1 1/2 tsp yeast

.....dissolve sugar into milk/water and then add yeast. Let it get bubbly (5-6 min)

1/4 cup melted shortening*
3 cups flour
1/2 tsp salt

.....add to yeast mixture. It will be fairly sticky; I added about a 1/8 cup more flour just to make it a little more manageable.

.....place into well-greased bowl and cover with plastic wrap; let rise and double. This took about an hour for me, though it was sitting on the porch in 90 degree heat (not in direct sunlight, though)

.....on a well-floured surface, turn the dough out and knead ONLY A LITTLE. Form dough into a log- roughly the size of a medium rolling pin. Cut into 1 discs (will depend on how thick you would like your muffins to be) and place on to a cookie sheet that has been both greased and dusted with corn meal.

.....let rise again for about 30-40 minutes; they will puff up a fair amount. Again, my kitchen was fairly warm, so you might want to let them rise even longer.

.....on a lightly-greased skillet that has been warmed to medium-low heat, place the muffins gentle and allow to cook. I was checking the first batch to see how well they were cooking; it does take about 5 minutes per side, though that will fluctuate with how thick yours are.

VOILA. Easy English Muffins that taste AMAZING- I ate mine hot off the skillet with fresh rhubarb-strawberry jam from my mother.

Chocolate Chip Banana Bread

These are amazing! Life will seem much better as you savour these with a cup of your favorite watery infusion. I suspect that we could achieve world peace if everyone would simply stop in the afternoon for tea/coffee/milk and these muffins. They are worth the extra kickboxing workout, couple of extra miles, or whatever you do to burn off calories to stay in shape. I did substitute half of the oil with applesauce to cut some of the fat calories :) Enjoy!!!

Do not worry that the batter is very moist. The muffins will bake beautifully.

Chocolate Chip Banana Muffins

Ingredients

1-1/2 cups mashed bananas (3 large, ripe bananas)

1/3 cup canola oil

2 eggs, beaten

1/3 cup applesauce

1 1/2 teaspoons vanilla extract

2 1/4 cups all-purpose flour

1/2 cup white sugar

2 tablespoons unsweetened cocoa powder

1 tablespoon baking powder

1/2 teaspoon salt

1 cup semisweet chocolate chips

Directions

Preheat oven to 375 degrees F.

Lightly grease a 12-cup muffin tin.

In a medium bowl blend the banana, oil, eggs, applesauce and vanilla together.

In a large bowl, combine the flour, sugar, cocoa, baking powder and salt. Stir in chocolate chips.

Stir in the banana mixture until just blended.

Spoon the batter into the prepared muffin tin, filling 3/4 full. Sprinkle with coarse sugar.

Bake in the preheated oven for 20 - 22 minutes. Remove muffins to a wire rack to cool completely.

Finally! An UPDATE!

What better way to return from a break than with a bread recipe?
Well... that is exactly what this is all about. Because nothing makes me feel more at home than making bread while cleaning the house and rocking out to some good LOUD music.

Today's recipe is from a fantastic book that I picked up called Baking in America. It is an interesting collection of American home-cookin' recipes... hit and miss recipes... like most cookbooks ;)

Buttermilk Bread
*This recipe is somewhat of an all-day affair. Though you start it and leave it for a while, just to give a heads up!
Sponge Starter:
2 cups warm buttermilk (about 110 degrees F)
1/2 cup warm water (same temp)
2 1/2 tsp yeast (or one package)
3 cups flour- I used just all-purpose unbleached flour

-in a large bowl, mix together all of these well (best if you add them in the order the ingredients appear)
-cover tightly with plastic wrap and leave set at room temperature for 90mins or up to 2 hours. You could also start this at night and set it in the fridge over-night. Just make sure it is covered... If you choose to keep it cooled in the fridge, allow it to slowly come back to room temperature before completing the process. The mixture will most likely have doubled and will be bubbly.

In a stand mixer, add:
4 cups flour
1 egg
1/2 cup wheat germ (or 1/4 cup sugar)
4 TB melted, but not HOT butter

-mix these into the dough using the dough hook (or mix by hand- might want to only do 3 cups of flour and then add the rest in via kneading) and mix on low for a few minutes
-turn up mixer to medium and "knead" for 5 minutes-ish. or you can knead it by hand on a lightly floured surface

Place the ball of dough into a large, greased bowl and allow to rise for about 90 minutes (or more than doubled in volume)

Separate into two halfs and form into loaf-shape

Place into lightly greased bread pans (larger ones work better, because this dough rises again fairly well... I found this out the hard way) and allow to proof for another hour.

Bake at 350 for 30 minutes

Pretty easy- and turned out really well for me. Despite my dough spilling over my fun cast-iron bread pans... Oh well. Now to make some grilled-cheese sandwiches with this bread for dinner! Sigh- nothing better than a clean house that smells like fresh bread.

Apple Streusel Coffee Cake

This morning, in celebration of not having anything to do (well, if you don't count the three papers due before December 1), I woke up and felt that something special needed to happen for breakfast. It was cold in the apartment because it actually got cold last night outside. So this something would need to fill me up with delicious goodness and the apartment with residual heat.
My mom loaned me one of my favorite cook books of hers: Muffins and More. The banana muffin recipes that I posted are from this book- and honestly, I have yet to go wrong with any of the recipes. Here is what I made this morning:

Apple Streusel Coffee Cake
*the original recipe is for muffins, but I didn't feel like cleaning up muffin tins afterwards

MUFFINS:
1 1/2 cups - all-purpose flour
1/2 cup - white sugar
3 tsp - Baking POWDER
1/2 tsp - Salt

*Mix together and make a "well" in a medium-sized bowl

1 - Egg
1/4 cup - Milk
1/4 cup - cooking oil
1 apple - peeled, cut into small pieces or shredded

*Mix together and add to the flour mixture

Grease a 9x9 pan (or 12 muffin tins) and set oven at 400F
*Scoop batter into pan, or fill muffin tins 3/4 full

TOPPING:
1/2 cup - Packed BROWN sugar
1/4 cup - flour
1/4 cup - butter at room temperature

*Using a fork, pastry mixer, or hands, mix all together until crumbly.
*Sprinkle on top of coffee cake/muffin batter

*Bake for 20-25 min or until slightly browned on top

I'm not going to lie: when first mixing this up, it did not seem like enough liquid. The batter initially felt really dry. However, the apples release a fair amount of liquid once they start baking, so just trust the proportions. Because the batter was so thick, I think it is easier to make a coffee cake out of the batter, but that is just my opinion!

Wheat Bread

This is the whole wheat bread recipe I have used for years. I very carefully paid attention to what I do and how much of everything I use, so I hope this works. Let me know how successful or unsuccessful the adventure unfolds for you. Scott's first attempt was not as he wished. I hope I have cleaned up the problems with recipe.

Here it is:

Mix together and let proof:

2 cups warm milk or water

2 TBL sugar

1 TBL yeast

Add:

4 cups whole wheat flour

1/4 cup dried milk if using water

1/3 cup honey

Mix well until dough becomes sticky and develops some gloss.

Let set 20 minutes (or longer if you become busy--it really doesn't mind. Bread was invited by God to accommodate the unpredictable needs of small children--or large children)

Mix in:

2 eggs

1/4 cup oil

1 TBL salt

2 - 2 1/2 cups white flour—dough should be slightly sticky

Turn out onto a well floured counter—let set 10 minutes

Knead until smooth – working in no more that 1/4 cup flour

Let rise until double – 45 minutes and form into 2 loaves or

2 doz large rolls

Let rise and bake at 370°F

Variation:

I have started adding about 1 1/2 cup cooked 10 grain cereal—it adds a

wonderfully nutty flavor. The dough will require about 1/2 cup additional flour

and will be a little more difficult to knead as it will be stickier. Do not add too much flour, or the bread will be really heavy.

Pumpkin Muffins

Here are the pumpkin muffins that should be made each fall. It makes 5 dozen, so there is plenty to share :) or maybe not.

Pumpkin Muffins

Stir together in a large bowl:

2 cups flour

2 cups white sugar

1 tsp soda

1 tea salt

1 tea baking powder

1 tea cinnamon

1/2 tea nutmeg

1/2 tea ginger

Add the following—stirring well:

1 1/4 cups vegetable oil

1 – 15 oz can of pumpkin

5 eggs

Mix in—stirring well:

2 pkgs of vanilla instant pudding mix

Lightly grease muffin tins

Bake at 350°F for 20 minutes

This makes 5 doz mini muffins – I have not used regular sized muffin tins.

Frost with cream cheese frosting after cooled.

Orange Rolls

As I made these for a church activity, I wrote the recipe--it has slight changes from the original recipe in Bake in Style, Duncan Style. I used buttermilk and it really softened the dough. You can use the same dough for kolaches.

Orange Rolls

Mix in a large mixing bowl and let set until bubbly:

2 pkg yeast

1 cup warm water (105°F)

1/2 cup white sugar

Add:

1 cup buttermilk

1/2 cup mashed potatoes (I put both in a blender and blend until smooth)

1 TBL orange zest

Add: 4 cups flour and beat until smooth. Let rest 5 minutes

Add:

2 eggs

1/4 cup oil

1 TBL salt - beat until smooth

Add: approx 3 cups flour (dough will be soft and somewhat sticky)

Let rest 5 minutes and the knead gently—the dough is to be softer than bread

Let rise 45 minutes.

After rising – punch down and let rest 5 minutes while you melt 1/3 cup butter (don’t cheat and use margarine)

Roll the dough out in a rectangle that is 8 inches wide and however long. Spread the melted butter over the dough and sprinkle with 1 cup sugar, 1/2 cup brown sugar, 1 tsp cinnamon, 1/3 cup orange juice concentrate, 1/4 cup white corn syrup, and 1 TBL orange zest.

Roll up the dough and cut (quickly so you don’t lose too much of the filling) and place slices in a 10/15 brownie pan that has been well greased with shortening—do not use spray oil stuff.

Let rise about 30 minutes and bake at 350°F for 25 minutes—rolls should just be taking color. Frost while warm so frosting melts into the rolls.

Pineapple Zucchini Bread

This recipe is almost as good as the chocolate chip one that Stacy posted--almost meaning it does not contain chocolate :) It is wonderfully spicy and moist.

Zucchini Pineapple Bread

3 eggs Mix together in a bowl

1 cup Crisco oil

2 cups sugar

2 tsp vanilla

2 cups shredded zucchini

1 cup pineapple tidbits

3 cups flour Mix in a separate bowl and add to other

1 1/2 tsp cinnamon mixture

1 tsp salt

3/4 tsp nutmeg

2 tsp baking soda

1 1/4 tsp baking powder

1 cup walnuts

Grease and flour the pans Bake at 350 45 – 50 minutes for a loaf pan

Chocolate Chip Zucchini Nut Bread (Mom's)

I've been waiting for Mom to jump on here and put this one up herself but she's a little computer challenged ;) so I'm just going to add this before we forget. It really is a great one. The zucchini/chocolate may sound like an odd combination, but really what you end up with is a very moist and delicious quick bread. Or muffin! The loaves make great gifts, the mini muffins make for a lazy and quick snack(no inconvenient cutting involved, just pop in your mouth!). My kids love these.

Mom's Choc Chip Zuke Nut Bread

INGREDIENTS/DIRECTIONS

3 eggs - beaten until light
Add: 1 1/2 cup sugar(I do more like 2)
3 tea vanilla
1 cup oil (I cut the oil to 2/3 cup and added another cup of zucchini)
Mix well

Add: 2 cups grated zucchini (I add almost 3 cups)

Add: 3 cups flour
1 tea salt
1 tea soda
1 tea baking powder
3 tea cinnamon (I also add some allspice and nutmeg)

Add: 3oz pkg instant chocolate pudding mix (I never have this on hand so I don't put it in personally)
1/2 cup chopped nuts
1/2 cup choc chips (I add almost 1 cup )

Grease and flour the muffin tins or mini loaf pans(I find it doesn't work to try to make a larger loaf than the minis). Bake at 325 or 350 for 20min and check to see if done. I find the mini muffins are done at 325 and 20ish mins, the loaves take around 10min more. To check to see if they're done, take a toothpick and insert into center. If there's batter on it when you pull it out, isn't done! Also you'll notice the edges brown. Most times the entire top of my loaf is brown. Don't worry, it probably isn't burning.

Amish (?) Bread

When it comes to the kitchen, I am a little bit stunted in my understanding and talent for making yeast breads. I have no idea why- something in the proportions of liquids to yeast, rising times, proofing, etc. Earlier this summer, I was determined not to have to start buying breads with Nik being away- so I set out to find recipes that were fool-proof. The first few attempts usually ended in a "squatty loaf" that I would force myself to eat. However, the last thing I wanted was a bread that looked more like a pound cake loaf for my sandwiches. Finally, Nik found a recipe that was both easy and has yielded nothing but tasty loaves of white bread!

*My mom was telling me how to alter this to make wheat bread, but she should just publish her recipe up here. While I think I came make a pretty killer white bread, her wheat is still the best.*

When it is just me, I cut the loaves in half and freeze them. It is easy to thaw them as needed, which then usually means that none of the bread is lost to mold or becoming stale. In the end, everybody wins: no preservatives, no waste, no extra plastic packaging to worry about!

2 cups warm water
2 Tbs yeast
2 Tbs honey
1 Tbs sugar
1 egg
2 Tbs vegatable oil
1 1/2 tsp salt
6 cups of flour

Dissolve honey and sugar into hot water, let cool slightly (I found the yeast doesn't bloom as well if the water is too hot, but the sugars don't dissolve as well if it isn't hot enough) before adding yeast. Let stand for 5 minutes.

Beat egg and oil together. Add to yeast mixture with salt.

Stir in flour. I usually use the stand mixer for the whole process using the dough hook. It is easiest with that amount of flour (in my opinion). I turn the mixer on medium for this first part until things are mixed together well. Then turn it on medium-high for about five minutes to "knead" it all together. I suppose you could take the dough out and knead it on a lightly floured surface as well! Then I put it into a large bowl that has been sprayed down to keep the dough from sticking, put the dough in covered with plastic wrap. Let double in size (about 45 minutes).

Punch down the dough to redistribute the yeast and then separate into two equal amounts. form into a small loaf and place each in greased bread pans. Slice the top length-wise of each with a knife. Cover each and let rise again for 30-45 minutes.

Bake at 350 F for about 25 minutes or until the top is golden brown. Turn loaves out of pan onto wire cooling rack on their sides (leaving in pan will continue "baking" them).

The taste of summer

A few years ago, I spent the bulk of a summer in Italy singing in this opera program. While the singing experiences were more chaotic than anything, the cultural experience of living in Italy was truly unforgettable. Since then, I still have a hard time thinking of summer tastes and smells that don't have some kind of Italian influence. Some people may think of freshly-mowed lawns as the official scent of summer; mine would be freshly-cut sweet basil or rosemary.

Last night I was asked to bring a side dish to a dinner. At the time of our planning, the menu had not been planned out- so I immediately fell back on my Italian-inspired list of foods. Originally, I was considering making a batch of risotto. However, my host was lactose-intolerant (I enjoy mixing in finely shredded Parmesan cheese), and I was fresh out of the correct kind of rice and white wine. I've done a risotto without white wine before, but it was just ok; and I would only make risotto with regular white rice if it was just for me. Then I thought of my mom and how she seems to make bread any time there is a gathering of people- and everybody loves fresh bread.

So an Italian bread... oh duh, Focaccia.
I went to work and came up with this recipes (the one I used was slightly different, so here are my alterations):

1/2 cup warm water with 1 tsp of sugar dissolved into it
2 1/2 tsp yeast

*let stand for 5 minutes or so
*mix together and slightly warm:
5-6 Tbsp Olive oil
1 1/2 cups milk

*add mix/oil mixture to yeast
*in separate bowl, mix together 5 cups of flour with any kind of herbs you would like to use. I chopped up some fresh rosemary, dried oregano, and ground garlic.
*Add to flour mix 2 tsp of salt

*combine flour mixture with wet ingredients
*knead dough on lightly floured surface; it will be fairly elastic-y after a few minutes
*spray a large bowl with non-stick and place dough into it
*cover bowl with plastic wrap and let rise for about an hour or until doubled

*preheat oven to 350F
*take dough out and punch down/knead to re-distribute yeast
*in a jelly-roll pan (or cookie sheet with 4 sides), drizzle a little bit of olive oil to lightly coat the bottom and sides
*put dough into pan and spread out into a flat piece that should cover most of the pan
*with fingers, make indentations about 1/2-1 inch deep every few inches or so
*drizzle olive oil on top of douch and lightly brush over
*sprinkle minced garlic cloves over top and/or add some more chopped rosemary
*sprinkle COARSE salt on top

*place pan into oven with rack towards bottom
*bake for 20 minutes or until lightly browned
*move rack towards top near element or flame and bake for another 5 minutes or so. this will brown the top a little more and turn whatever chunks of garlic you have on top brown.

*take out and let cool
*cut into squares and serve with anything from a tomato sauce or pesto to shavings of Parmesan cheese and bits of prosciutto.