Homemade Baking Mix

I thought it was high time I shared my favorite homemade baking mix.  It will work anywhere you would use Bisquick and it even works for Mary Jane Butters' famous bakeover recipes.  One of my favorite things about this mix is that it doesn't have any shortening in it, so it keeps very well.  I keep a small container of it in my cabinet and store the remainder in a Ziploc bag in the freezer.

In a Large Bowl mix the following:
10 cups of flour  (I use a whole grain white flour, but you could use all white or 1/2 white and 1/2 wheat)
1 1/2 tsp. Baking Soda
4 Tbsp. Baking Powder  (I like aluninum free)
3 tsp. salt

It bakes up nice and fluffy.  Here is a picture of the cheeseburger pie I made last night.  YUM!

No Knead Bread

OK, I know that this recipe has been floating around the internet for some time, but I just got around to trying it. Of course I couldn't follow the recipe exactly, so this is my variation. I just had to use some whole wheat flour to redeem the nutritional value.

2 cups bread flour
1 cup whole wheat flour
1 T vital wheat gluten
1 1/2 teaspoons yeast
1 teaspoon table salt
1 1/2 cups warm water

You will also need a covered pot, 5 qt. or larger, that can go onto a 450 degree oven. I used a Le Creuset(enamel over cast iron) knock-off.

Directions from Steamy Kitchen

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.

2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you’ve got about a half hour left, slip your covered pot into the oven and preheat to 450F.

3. Bake: Your dough should have doubled in size. Remove pot from oven. Holding towel, dump wobbly dough into pot. Doesn’t matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes. Best way to eat it? Smear a warm slice with some good butter.



MMMMM!!! Panera Bread has nothing on me!

Monday Night Baking

Rustic Apple Tart

Ashlyn turns 4!

Yummy chocolate BIRTHDAY brownies courtesy of Allie.

The Purple Ribbon Brownies

I am embarrassed to admit it, but I have never liked homemade chocolate brownies. They always seemed too dry and cake like; not fudgy and gooey like my trusty Duncan Hines box mix.

Well everything has changed! Allie made a brownie recipe from Paula Deen's Savannah Country Cookbook for the County Fair and LOOK OUT! These brownies are called "Lady Brownies" and they will knock your socks off.
Here is the recipe:

2 cups sugar
1 cup vegetable oil
4 eggs
6 Tbsp. cocoa
1 tsp. vanilla
1 1/2 cups self-rising flour
1 cup chopped walnuts or pecans (we used pecans)

Preheat oven to 325 degrees. Blend together sugar, oil, eggs, cocoa, and vanilla. Add flour; mix. Add nuts; spread into a greased 13x9 inch baking dish. Bake for 25 to 30 minutes.

Recipe says it yields 15 to 20 brownies, but I'm thinking more like 12 :O) (if your lucky). They are THAT good!

mmmmm......

Allie made strawberry shortcake today - one of my very favorite desserts. Her baking just keeps getting better.

Homeschooling Perks!

My Allie loves to bake and she is quite good at it. Today she turned three unsightly bananas into delicious banana bread***YUM*** Nothing like sharing fresh-out-the-oven bread with your kids without even lifting a finger.....now that is what I call a perk!