MagPad Dinner Table

MagPad Dinner Table

Saturday, February 26, 2011

Bread Bowls for soup

2 TBS yeast
2 1/2 cups water
4 TBS sugar
1 TBS salt
5 TBS oil
7 cups flour
1 TBS dough enhancer

Start yeast in 1/2 cup warm water and set aside. In Bosch, combine 2 cups warm water, sugar, salt, oil and half the flour. Mix well. Add yeast mixture, dough enhancer and the remaining flour Let rise. Mix down and let rise again if time permits. Shape dough into 8 equal balls and place on two large cookie sheets. Brush with egg whites. Let rise until double. Bake at 350* for 20-25 minutes until golden. Cut tops off and hollow out for soup.

Seriously, who doesn't love soup in a bread bowl?? This recipe comes from the wife of a counselor in the bishopric. Maybe someday when I have more time on my hands and a Bosch to do all the dirty work, I'll actually try making these myself!

Saturday, February 5, 2011

Cranberry Salad

2 large (6 oz) pkg. Raspberry Jello
2 cups boiling water
1 cup sugar (can use less)
2 Tbs lemon juice
1 can 20 oz crushed pineapple, undrained
2 cups cranberries (fresh)
2 oranges peeled
2 apples
2 cups chopped walnuts or pecans

Dissolve jello in water. Add sugar, stirring until dissolved. Add lemon juice and pineapple. In food grinder, grind cranberries, oranges and apples together. (Or you could use a grater or put in a food processor.) Add cranberry mixture and nuts to jello mixture. Chill until set in 9x13 pan.

This is a Magnusson Family recipe from Great Grandma Cula Magnusson that is traditionally served at our Magnusson's Thanksgiving meal. My friend, Melissa, requested that I post this recipe.

Sesame Twist Bread

Use a Bosch bread mixer or a heavy duty Kitchen Aid

Place the following ingredients in mixer with dough hook:

3 cups very warm water
2 TBS dry yeast
4 TBS sugar

Wait 3-4 minutes, then add:

2 eggs
6 cups bread flour
1 TB dough enhancer
1 TB salt

Place splatter ring on bowl; quick stir to mix everything together; then turn mixer on #1 (slow speed) then add:

2 1/2 - 2 3/4 cups of flour, a little at a time. If dough remains too sticky, add a tiny bit more flour. Stop when you can see the dough coming away clean from the sides of the bowl. It's better if the dough is a tiny bit on the sticky side rather than dry. Test by stopping your mixer and touching the bread dough.

Then turn mixer on #2 speed and run for 10 minutes.

On lightly floured board divide dough into 4 parts. With a rolling pin, roll each part into about a 4 x 12 rectangle, cut each loaf into 3 strips, then braid the strips, tucking ends under the loaf.

Spray bread pans with Pam and place loaves in pans. Cover with a damp thin cloth and let rise 35-40 minutes. Before baking brush tops gently with 1 egg yolk diluted with 1 TB water. Then sprinkle tops with sesame seeds.

Preheat oven to 350. Bake about 20 - 25 minutes or until golden.

Remove bread from pans immediately and place on a wire rack to cool.

Tips: When adding the salt always put it on top of the flour then mix it in. Salt added to yeast can kill the yeast and dough won't rise well. To check doneness, use two oven mitts and tilt the bread out of the pan to see if the bottom of the loaf is light brown. If it isn't return to oven and bake another 2-3 minutes.

I got this recipe from Donna Corrigan. She made several loaves for the Acradia Stake Women's conference last month. It was so delicious I asked Donna for the recipe. She said Carol Moore gave her the recipe 30 years ago to use with her Bosch bread machine.

I've never used dough enhancer. If I can't find any in our local stores, I saw that you can buy it online... just google dough enhancer.

I don't have a Bosch machine, so I'm going to knead the bread myself. I also haven't ever braided bread before and look forward to trying that. After I make a loaf, I'll post a picture. It was a beautiful looking and great tasting loaf of bread.

Thursday, February 3, 2011

Dijon Chicken Strata

1 8 oz loaf French bread, cut into 1-inch cubes (8 cups)
2 cups chopped cooked chicken or turkey
1 4 1/2 oz jar sliced mushrooms, drained (I USED FRESH MUSHROOMS...canned mushrooms are NASTY.)
1/2 cup sliced green onions
3 cups shredded Colby Jack cheese or American cheese
5 beaten eggs
2 1/2 cups milk
3 TB Dijon-style mustard
1/4 tsp black pepper

1. Place bread cubes in a greased 3-quart rectangular baking dish. Layer chicken, mushrooms, and green onions over bread; sprinkle with cheese.
2. In a large bowl whisk together eggs, milk, mustard, and pepper. Carefully pour over layers in dish. Cover and chill for 2 to 24 hours.
3. Bake, uncovered, in a 325 degree oven for about 40 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving.

My sister-in-law got me hooked on dijon mustard! This is from a "Better Home and Gardens Cookbook." It is SO YUMMY. Have it for breakfast, brunch, lunch, or dinner!