Saturday, October 30, 2010

For an Insider Halloween

Okay, the final instructions are for my Insiders:

Refer to the Rich, Delicious Chocolate Cake Recipe on page 119, EXCEPT make them into cupcakes instead. The baking time will decrease to 20-30 minutes or until toothpick inserted in middle comes out clean.

Put an M&M in the middle for the nose. Use M&Ms for the eyes. Cover face (leaving space for the eyes and mouth...but cover the nose) with strips of white frosting using a flat icing tip. Put a small black dot in the middle of the M&Ms for eyes.

For the Pumpkin Cream Puffs, refer to page 129 in your cookbook. To get them to puff a little higher...if you are using freshly ground flour, you can increase the flour by 1-2 T. If you choose to use the amount listed, just scoop the cream puffs into a pile and they'll bake higher...I'll give more specific instructions on this later.

Pumpkin Cream Puffs:

Follow instructions, mix and bake as directed. After they have cooled, fill as directed and then pipe on some green leaves on the top as shown in the picture. You can also pipe on some jack-o-lantern faces if you like. They are really cute.

Wednesday, October 27, 2010

Ghosty Eclairs...a tasty treat to complete your meal...

Ghost Eclairs

½ C butter
1 C water
1 C finely ground and sifted whole wheat flour
4 eggs

Preheat oven to 400 degrees. Cook water and butter over medium heat until mixture comes to a boil. Remove from heat and add whole wheat flour and stir until mixture comes to a ball. Add eggs one at a time, mixing thoroughly after each addition. I used a deluxe icing decorating tube, but you can use any tool you have to squeeze out finger-sized pastry logs. Bake for 25-30 minutes or until golden brown. Let cool completely.

Mix the following until thickened:
8 oz. cream cheese (beat this first until fluffy)
2 (3.4 oz.) pkgs. vanilla instant pudding
3 C milk

Top with mixture of 1-1 ¼ C chocolate chips, 4 T butter and powdered sugar (if desired) to taste . For very smooth chocolate, use less powdered sugar. You can use up to 1 ½ C powdered sugar. You may need to add 1-3 T of hot water, depending on how much sugar you added to get it to a smooth, drizzling consistency. Refrigerate until ready to eat. Makes about 28 eclairs. (I prefer the chocolate chips and butter without any powdered sugar, but some like it a little sweeter)

Use white frosting to pipe on a silly face and mini chocolate chips for the eyeballs…mmmm!!!!

Halloween Goodies Continued...

Okay, we've had an appetizer and a spooky lunch about a dinner meal that your kids will LOVE to not only eat, but will love to make, too!!! Here's a spooktacular dinner that everyone will everyone running to their "mummies"!!!

Mummy Pizzas

1/4 C lukewarm water
1 T yeast
1 1/2 T sugar

Mix above ingredients and set aside for about 5 minutes (they should start to fizz)

1 1/2 tsp. salt
2 1/2 T vegetable oil
1 C lukewarm water
2 1/2 - 4 C whole wheat flour
1/2 T dough enhancer
1/2 T gluten

10 cheese sticks
1 jar prego spaghetti sauce (or favorite pizza sauce)
10 green olives (cut each in half)
pepperonis and sausage (if desired)

Mix together the salt, vegetable oil, water 1 C of flour and dough enhancer and gluten. Add yeast mixture and mix. Add flour until dough is just "not sticky" to the touch. Knead dough for 8-10 minutes or until it is very stretchy. Divide into 10 evenly-proportioned dough balls. Roll into very thin circles (my kids loved doing this). Cover with spaghetti or pizza sauce (we used Prego and it was delicious!). Let kids pull apart string cheese into strips. Lay each half of the green olives on the pizza for eyes. Lay down pepperoni or sausage. Layer string cheese in strips over the rest of the pizza, being sure to cover everything EXCEPT the eyes of the mummy. Bake at 400 degrees for 10-12 minutes...your kids will LOVE this activity!!!

By the current cookbook has ALL of the insider food items and many of the recipes on this blog from the beginning. The rest of the foods on the blog are going into another cookbook that I will probably have done by the next summer. I came up with new recipes to keep the blog going and so that I had new recipes for my family. The current cookbook has MANY WONDERFUL basic recipes like cinnamon rolls, brownies, cookies, many different breads, pastas, breakfast items, etc...over 250 different recipes. The next one will have many more recipes (beyond the basics) and also probably include a holiday section for each different holiday.

Monday, October 25, 2010

Witch Finger Breadsticks

Thanks to my friend Elizabeth, I have this wonderful whole wheat breadstick recipe. This one is actually in my cookbook on page 73 (for the Insiders). Thanks to my sister, Amy, I have this cute idea of what to do with the breadsticks. These are so fun and cute that you should definitely add them to your whole grain Halloween Menu!!!

Elizabeth's Soft Whole Wheat Breadsticks

1 T yeast 1 1⁄2 C warm water 1 1⁄2 T powdered milk 2 T honey 3 3⁄4 C sifted whole wheat flour 1 tsp salt 2 tsp dough enhancer 2 tsp gluten
Preheat oven to 400 degrees. Mix yeast and warm water and let sit until fizzy; this will take a few minutes. Mix together powdered milk, and honey. Add yeast mixture. Add 2 C whole wheat flour, dough enhancer and gluten and sprinkle salt on top of the flour. (This will keep the salt and the yeast separate) Mix well. Add whole wheat flour 1⁄2 cup at a time until dough is just not sticky. Knead for about 8 minutes. Roll out into breadsticks and let rise for 20-30 minutes, or until breadsticks have doubled in size. Brush with beaten egg whites. Sprinkle with Parmesan cheese and place slivered almonds at the tips as the fingernails. Bake for 12-15 minutes, until light golden brown. Makes 8-10 large breadsticks.

For extra delicious flavor...mix in 1/2 tsp garlic powder, 1 tsp Italian seasoning and 1/2 C shredded Parmesan cheese before kneading. After the breadsticks have risen, sprinkle extra Parmesan cheese on the breadsticks, add the almonds and bake.

Serve breadsticks with Alfredo, garlic butter, or Savory Perfect Marinara Pizza Sauce (These are all found in Sauces, Frostings and Dips section)

To make them into witch's fingers add 1/4 tsp of food coloring into the dough with the flour, dough enhancer and gluten to make the fingers green. Place slivered almonds on the breadsticks after you have formed them into breadsticks and after they have risen for 20-30 minutes. Then freaky and cute!!!!!

Halloween is about some scary meals to get your kids eating healthy!!!

Boo! Here is a cute, easy thing to do for any sandwich. I used my honey whole wheat bread and just cut it with cookie cutters. Then, I used some mini chocolate chips for the face (my daughter LOVED that!!!). This was easy, and festive. Later this week, I'll have some spooky breadsticks and some other really fun foods for this ghoulish holiday!!!

Tuesday, October 19, 2010

How Exciting!!!

I have been counting different states and countries who have checked my blog and we are up to 27 different states (since I began counting) and 25 different countries! Thanks for telling your family and friends and thanks to all the faithful followers of this blog!!!

Saturday, October 16, 2010

You Can't Beat a Pita

Pita Bread

3 C whole wheat flour
1 ½ C boiling water
½ C potato pearls (can use potato flakes, too)
2 T + 1 tsp vegetable oil
1 1/2 tsp yeast
½ tsp gluten
½ tsp dough enhancer
1 tsp salt

Mix together the boiling water and the potato pearls (for about a minute) then add 2 C flour. Knead until thoroughly mixed (its okay if the potatoes aren’t completely dissolved…they will soften as they sit). Set aside for about 25 minutes. After 25 minutes, put the mixture in a bread maker. Mix the final cup of flour, oil, yeast, gluten and dough enhancer. Add salt. Dump the second mixture (with flour, oil, yeast, dough enhancer, gluten and salt) into the bread maker and set on the “dough” cycle.

Note: If you don’t have a bread maker, knead for about 10 minutes and then let rise in a warm place for about 1-1 ½ hours. It will be hard to mix in all the flour, but eventually, it will all mix in. Add flour, if needed, until dough is just barely sticky. I don’t need to add any more than the three cups.

After dough has risen, divide into 6 segments. Roll out and fold up by fourths (top down, right and left sides over and bottom up…should make a ball) Cover and let rise for another half an hour. Preheat oven to 500 degrees. Roll into circles. Let rise another 10-15 minutes (or until it is puffed up a bit) You may need to grease your hands, the surface, and the rolling pin to make sure they don’t stick to the dough. When they begin to puff and turn a light golden brown (should be between 8-13 minutes) remove from oven. Stack on a wire rack, cover and let cool. Cut through the middle…there should be a pocket…if not use a bread knife to open it up. Stuff with your favorite filling. Either serve warm or put in a sealed baggie and serve later.

You may want to flip them over and brown the bottom a little...I didn't, but you can if you like.

P.S. We just used fresh from the garden tomatoes, fresh avocado, sliced, and some sharp swiss. We then drizzled balsamic vinegar over the veggies and ate the pita sandwiches warm. Mmmmmmmmmm...they were wonderful.

Wednesday, October 13, 2010

Just for the Insiders

Tips For Divine Cinnamon Rolls:

Refer to page 60 in your cookbook. These cinnamon rolls are fantastic...but I want to give you some tips to make them even more fantastic!

1: Roll out the dough VERY THIN before you roll the dough up into the cinnamon rolls.
2: Put AS MUCH butter, brown sugar and cinnamon as you dare...THE MORE THE BETTER!
3: Don't OVERBAKE them, but don't UNDERBAKE THEM! Lightly golden brown on top is what
you're looking for.
4: Look at the pictures...ALWAYS use dental floss (preferably not the minty kind) to cut your
cinnamon rolls. They cut so cleanly and easily. You simply cross it and pull, as shown in the
Note: Refer to page 129 in your cookbook...I have another tip for you. On the Cream Puffs, you can add up to 2 T more finely ground whole wheat flour to make them a little puffier. I do them both ways. If you do the 3/4 + 2 T, be sure to scoop them into mounds so that when they bake, they bake higher. They are delicious either way!!! I'll talk more about these later!!!

I just taught a class on these and it went VERY WELL. Thanks to all those who came and a special thanks to my sister-in-law, Melanie who voluntarily helps me with every lesson I teach. She is the best!!!

Sunday, October 10, 2010

Rich...but so very delicious

If you are like us, you are going to all sorts of fall soirees, many of which require a dessert. What to do? Here is a dessert that is so good, but MUST be served frozen. If you do not freeze it, it is so rich it is overpowering. But...if you let it freeze and then thaw it just a is wonderful.

Delectable Chocolate Chip Cookie Freeze

First, you need to mix the dough for Grandma Patty’s Gooey Chocolate Chip Cookies

3½ C whole wheat flour (make sure it is sifted or freshly and finely ground)
¾ tsp baking soda
1 tsp salt
1 C butter, softened
1 C packed brown sugar
¾ C white sugar
1 T vanilla extract
2 eggs
1½ C semisweet chocolate chips

Preheat oven to 350 degrees. Cream sugars and butter together. Add vanilla extract and eggs. Beat for three minutes. Mix flour, baking soda and salt. Stir dry ingredients into wet ingredients. Stir in chocolate chips. Pat down into ungreased 13X9 pan. Bake for 20-25 minutes or until very light brown. Let cool for at least 20 minutes.

1 C caramel topping: spread over cooled, but slightly warm cookie. Let cool COMPLETELY.

Mix the following:

1 pkg. (3.4 oz) vanilla pudding
1 C cold milk

Mix vanilla pudding and milk until thickened. Fold in the following:

1 carton frozen whipped topping (thawed)
½ C toffee bits

Spread over cooled crust. Cover and freeze for about 3 ½ hours or until completely frozen.

4 oz. chocolate chips
3 T butter

Melt chocolate chips and butter together and drizzle over frozen dessert. Let frozen dessert sit at room temperature for about 20-30 minutes before serving so it is easier to cut. Serves 24.

Natural Tip: little Natural Tip for the Day: My little boy had an area that was quite inflamed from diaper rash...I put a little bit of lavender oil on the rash and within 15 minutes, the inflammation was drastically reduced and he was no longer in pain. There was a small amount of redness left, but it was almost completely gone. This is why they always advertise lavender on lotions!!! If you are interested, you can buy lavender oil at most health-food stores.


Sorry, just had to post this...the rash is COMPLETELY GONE this morning! I didn't reapply it or anything!!! I use a brand called Doterra. They are fabulous!!!!!!!!!

Friday, October 8, 2010

Okay...those were "to die for"...

I did it...I made the whole wheat eclairs and they were SOOO GOOD!!! I'll post the recipe soon, but I thought they might be a little more fun to post around the holidays (not Halloween) because they are so festive and fancy and delicious. They would make a perfect dessert for a holiday party. So...stay tuned for those. I'm going to be making a chocolate chip cookie dessert that should be wonderful, too. I'll let you know how that one goes, too. For now, I thought I'd post the crab quiche. It actually uses imitation crab, but you can't really tell. My family loved this one and it was full of fiber. My husband especially loved it...along with both my mom and my dad. There were no leftovers with this one. you go!!!

Cheesy Crab Quiche

Here are the instructions for a wonderful whole wheat pie crust. Make the crust then follow the rest of the instructions to finish up the quiche!!!

1 C + 2 T finely ground and sifted whole wheat flour
½ C shortening (substitute part or all with Butter Flavored Crisco…it is MUCH BETTER!)
1 T cold water
1/8 tsp salt (or to taste)

Preheat oven to 450 degrees. Sift whole wheat flour twice. Cut shortening, salt, into flour. Add cold water and mix with hand. Put ball of dough between two large pieces of saran wrap and roll in a circle until about 1/8-¼ in. thick. Pat dough into pie pan, and prick with fork every inch of sides and bottom. Bake for 5 minutes and remove from oven. Reduce heat 375 degrees.
Saute the following until soft and set aside:

1 T olive oil
2 T green pepper (finely chopped)
2 T red pepper (finely chopped)
2 T white onion (finely chopped)

Mix the following:

1 ½ C Swiss cheese (shredded) I like Jarlsberg Swiss
Sauted vegetables
4 eggs (beaten)
½ C wheat berry puree
1 C milk
1 tsp salt
1 C imitation crab (chopped)

Pour entire mixture into partially baked pie crust. Bake for 35-45 minutes or until knife inserted comes out clean.

P.S. If you've forgotten how to make the wheat berry puree...refer to the section titled "How to use your wheat".

Oh...Insiders...stay tuned...I'm going to post some specific instructions for the cinnamon rolls. With the holidays coming're definitely going to want to make these!!!

Thursday, October 7, 2010

Where are you???

Sorry guys...I know I have been kind of MIA recently. We have had a lot of company and with school, soccer, gymnastics, etc., life has been crazy. I'm going to try a new recipe either tonight or tomorrow (eclairs), I'll let you know how that goes. If it goes well, you'll see the post. If it does not go well, you won't.

Insiders: I would like to encourage you to try the Pumpkin Chocolate Chip Bread soon. I gave out mini-loaves of pumpkin chocolate chip bread for the holidays last year to all of our neighbors. It was quick, cute, and they loved them! By the way, I much prefer this bread made either as mini-loaves or as muffins. It is easier to control portion sizes when they are smaller portions. These are delicious!

P.S. I made a wonderful crab quiche over the weekend with a whole wheat crust and the wheat berry puree. It was delicious and healthy and everyone loved it. I love meals like that. I'll give the recipe for that one out soon. I also taught a class on cinnamon rolls and smoothies and it went very well. Thanks to all those who attended.

Friday, October 1, 2010

Nothing Says Fall Like...PUMPKIN!!!

These are SOOO kids loved them, my husband loved them, and I loved them. There aren't too many recipes that please everyone in my family! Besides tasting delicious, the smells that fill your home while you are cooking pumpkin are unbeatable...I don't think anyone can deny that. Oh, and did you know that pumpkin is SUPER HEALTHY???

In one cup of mashed pumpkin, you get 11% of your daily fiber, 19% of your vitamin C, 8% of your iron, 4% of your calcium and 245% of your daily needs for Vitamin A!!! So...if you are looking for the healthiest alternative for a dessert...always pick the pumpkin one!!!

Pumpkin Pie Bars

1 1/3 C whole wheat flour (doesn’t have to be sifted)
2/3 C oatmeal
2/3 C butter, softened
3/2 C brown sugar

Preheat oven to 375 degrees. Put above ingredients in a bowl and mix with your hands, squishing until mixture is crumbly and butter is evenly distributed. Pat 2 ½ C of mixture into the bottom of a greased 13X9 pan. Bake for 10 minutes.

While above mixture is baking, mix the following ingredients for one minute.

¼ tsp ground cloves
½ tsp ground ginger
½ tsp salt
¾ tsp cinnamon
¾ C sugar
1 can evaporated milk
2 eggs
2 C pumpkin

After 10 minutes of baking, remove 13X9 pan with crust from the oven. Reduce heat to 350 on the oven. Pour the pumpkin mixture over the crust and put back in the oven for about 30 minutes. After 30 minutes, open the oven and sprinkle the rest of the brown sugar/flour mixture over the pumpkin. Bake for an additional 10-15 minutes or until toothpick inserted in the middle comes out clean. Let cool for about 15 minutes. Serve warm with ice cream.

Just for the Insiders

Zucchini Bisque....mmmmm

I know this one sounds kind of gross...but it is SO good!!! This is another way to use all that garden-fresh zucchini. I made this wonderful Zucchini Bisque...the recipe is in your cookbook on page 43. The fresh zucchini is such an "end of summer" flavor and I rarely get to taste it. In zucchini bread, you don't taste it, because when zucchini is kind of loses the "fresh" zucchini flavor, so this soup is one of the only recipes where you can really taste "fresh" zucchini. When you make it, add a little bit of salt to really make the flavors burst!!!

P.S. You don't HAVE to add the pureed wheat to it...but it makes it so much healthier...why not? I taught a class at Macey's last night and used the puree in the smoothies (in the back of your book) and people couldn't believe that you couldn't taste it. So, if you have the time, throw it in for some added fiber, B vitamins, and protein!!!

For the rest of you...I have some WONDERFUL fall recipes coming, so don't feel too left out. Of course, you could order a cookbook and become an insider, too!!!