My new BFF = BISCUITS

So I spend a lot of time "nesting" on thenest.com. While most of the time is probably not "productive" I do find a great deal of meal planning help. So yesterday I wondered what to do with chicken breasts. I was guided towards chicken and biscuits and given this fabulous recipe from Elly. I do have to say the first bite was an amazing experience. Such buttery goodness. WOW what a recipe.

Banana Peach Muffins

I came across a recipe for "lighter" muffins on All recipes. It didn't include any fat besides the eggs. I have been making muffins a lot of the past year or so. I found this basic fact on wikipedia about baking powder. I was wanting to make high protein muffins a while back when I was trying to follow a higher protein diet. So I made up a pumpkin muffin recipe with protein powder and followed this principle.
1 tsp of Baking Powder is used to make 1 cup of Flour, 1 cup of Liquid and 1 Egg rise. If you use something more acidic like buttermilk use 1/2 tsp of baking powder and 1/4 tsp of baking soda. I found you could do so much with this principle. I tried many different ways and calculated all the weight watchers points and everything.
So this recipe I came across had that basic principle, but didn't add any fat other than the eggs. The reviews said they came out dry and they would have added more moisture the next time.
I had 2 ripe bananas and two ripe peaches (one peach was ginormous). So this is the recipe I used.

2 Eggs
2 mashed bananas & 2 pureed peaches (this made about 2 cups)
2 Cups of Flour
3/4 Cup of White Sugar
1 tsp of Baking Soda ( I notice as I am typing this up that I should have used 2 tsp if following the principle, I bet 1 1/2 tsp would be perfect, I would have preferred a bit more rise)
1/2 tsp Salt
1 tsp cinnamon
Makes 12 muffins (or 6 jumbo muffins)

Cinnamon Rolls

I had the wonderful experience to work in a Church Camp Kitchen during the summers in College. I learned a great deal and often use techniques I learned there in my kitchen. The camp has an outstanding roll recipe and used that roll recipe to make cinnamon rolls also. So the technique of this recipe was learned long ago. The recipe I used the Honey Whole Wheat Bread dough recipe again from All recipes.

INGREDIENTS

• 2 cups warm water (110 degrees F/45 degrees C)
• 2 cups whole wheat flour
• 1 tablespoon active dry yeast
• 1 teaspoon salt
• 1/3 cup honey (I use 2/3 Cup)
  
• 1/3 cup vegetable oil
• 5 cups all-purpose flour

Cinnamon Spread
1 Cup Melted Butter
3/4 Cup Brown Sugar
1/8 Cup Cinnamon
Mix all ingredients together

DIRECTIONS

1. Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. (I cheat and use the Kitchen Aid to knead the dough) When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. (This is where I change it up)
2. Split the dough into two equal portions. Take the first and roll out flat on a floured counter top. The size should be around the size of a large cookie sheet (maybe a cookie sheet and a 1/2). Spread with the cinnamon mixture.
3. Roll the dough to create a log. Slice into 1 1/2 inch slices and place on a greased jelly roll pan.
   
4. Bake on 375 for about 12-15 minutes or until slightly browned.
5. Serve warm with a fork.
6. Enjoy.
   

My Thanksgiving Dishes Part 1

Dale and I hosted Thanksgiving this year. I have made turkey's a couple times before, but never done the whole Thanksgiving meal myself. My Mom brought some green bean casserole and a pumpkin pie. But I handled the rest. I will go in order of preparation.


Apple Pie
I was going to make a Dutch Apple Pie, but half way through I decided to just to traditional. I used Pillsbury roll out pie crust for both pies.
5 1/2 cups of Golden Delicious Apples (peeled, sliced and diced)
3 TBS of Flour
1 Cup Sugar
2 tsp Cinnamon
1/2 tsp Nutmeg
Mix all ingredients together and pour into 9" Pie shell.
2 TBS butter (in little chunks)
Dot with butter. Place second pie crust over the top and flute the edges. Cut in X in the top to allow for venting. Sprinkle the top with cinnamon and sugar.
Bake in preheated 350 degree oven for 40 minutes or until the edges are lightly browned and the apple mixture is bubbly inside.

Mixed Berry Pie
Costco sells a frozen mixed bag of berries. It has Raspberries, Blueberries and Marionberries.

4 Cups of berries
3 TBS Flour
1 Cup Sugar
1 TBS Lemon Juice
1 tsp cinnamon
Mix all the ingredients together and allow to thaw for about 45 minutes.
Place 1 crust in a 9" pie plate. Pour the berry mixture in the pan dot the mixture with chunks of butter (1 TBS). Place the second crust over the top and flute the edges. Cut an X in the top to allow venting. Sprinkle the top with cinnamon and sugar.
Bake for 15 minutes in 450 degree oven. Reduce the temperature after 15 minutes to 350 and bake for an additional 35-40 minutes or until the edges are slightly browned and the contents are bubbling. (This recipe was adapted slightly from "Applegate River Blackberry Pie" from "Retro Pies" Cookbook)

Dinner Rolls
This recipe was adapted from 2 recipes. It was from the Honey Whole Wheat Bread recipe I mentioned in a previous post and a classic roll recipe from a church camp I used to work at during the summers in college.

1 oz yeast
2 ½ Cups Warm Water (110 degrees)
1 Cup honey
2 tsp. salt
½ Cup melted butter
3 Cups Whole Wheat Flour
5 Cups AP Flour (may need a little less or little more depending on how it feels while kneading)

Dissolve the yeast in warm water. Add honey, salt and melted butter and mix well. Add whole wheat flour and blend until mixed well. Add in flour 1 cup at a time. Leave 1 cup aside for the kneading (dough should be sticky). Allow dough to rise (double in size). Knead the dough, adding flour as you go. The dough should not be sticky at this point. Form dough into balls to make rolls. Place on greased baking sheet less than an inch apart. Allow the rolls to rise for at least 1 hour. Can be left over night in the refrigerator.

Bake 350 for 20-30 minutes or until lightly browned

Rub melted butter on the tops of the rolls with a pastry brush just after removing from the oven.

Makes about 40 rolls.

Honey Whole Wheat Bread

This recipe is originally from www.allrecipes.com. The original calls for 1/3 cup of honey. From suggestions given the honey should be increased so I use 2/3 cup. I have made this a few times and decided to again this past weekend. This is a really good and easy bread recipe. I have altered before into rolls and those turn out great too.

INGREDIENTS

2 cups warm water (110 degrees F/45 degrees C)

2 cups whole wheat flour

1 tablespoon active dry yeast

1 teaspoon salt

2/3 cup honey

1/3 cup vegetable oil

5 cups all-purpose flour

DIRECTIONS

Dissolve yeast in warm water. Add honey, and stir well. Mix in whole wheat flour, salt, and vegetable oil. Work all-purpose flour in gradually. Turn dough out onto a lightly floured surface, and knead for at least 10 to 15 minutes. When dough is smooth and elastic, place it in a well oiled bowl. Turn it several times in the bowl to coat the surface of the dough, and cover with a damp cloth. Let rise in a warm place until doubled in bulk, about 45 minutes.

Punch down the dough. Shape into two loaves, and place into two well greased 9 x 5 inch loaf pans. Allow to rise until dough is 1 to 1 1/2 inches above pans.

Bake at 375 degrees F (190 degrees C) for 25 to 30 minutes.