Swirly Bread

Sometimes my kids resist wheat bread.  I thought I'd try a compromise.  They loved the fun factor, and it's encourages more whole grains.  Cool all around!

I made two batches of the bread recipe below.  One using all whole wheat flour (I prefer white wheat flour), and one batch using white flour.  Then I took enough dough for 1/2 a loaf of white dough and rolled it into a rectange.  Next I took enough dough for 1/2 a loaf of wheat dough and rolled it into a rectangle.  I placed the wheat rectange on top of the white rectangle and pushed it together a bit with the rolling pin.  Next I rolled dough up starting with the short end, and tucked in the ends.  Then I just baked it as usual.

Renee's Bread

1 cup milk (warm)

1 1/2 tbsp. butter (softened)

1 tsp. salt

1 egg (lightly beaten)

3 cups flour

1 1/2 tbsp. sugar

1 3/4 tsp. yeast

Place all ingredients in a large bowl in the order listed.  Stir in bowl until all ingredients are well mixed.  Kneed by hand on a floured surface for 10 minutes.  Place dough in a greased bowl.  Cover.  Allow to rise in a warm place until double in size (approx. 1 hour).  Shape into a loaf.  Place in a greased bread pan.  Cover.  Allow dough to rise until double in size (approx. 30 minutes).  Bake at 375 for 25 minutes.  Remove from pan immediately and cool on a wire rack.

Mom's Breadsticks

Maybe they should be Brenda's Breadsticks. But they'll always be Mom's to me. We love to make a huge batch and freeze them for a quick side. Yum!Mom's Breadsticks

1 Tbsp. yeast
1 ½ cup warm water
2 Tbsp. sugar
½ tsp. salt
3 cups flour
½ cube butter
garlic salt
parmesan cheese
parsley

Dissolve yeast and sugar in warm water. Add salt & flour. Mix together 3 minutes. Raise 20 minutes. Melt butter & brush half onto cookie sheet. Sprinkle cookie sheet with garlic salt, parmesan, and parsley. Roll dough to size of cookie sheet. Cut in 1 inch strips. Place on cookie sheet. Brush with butter. Sprinkle with garlic salt, parsley & parmesan cheese. Raise 20 minutes. Bake at 375 for 20 minutes.

Fruity Popsicles

Looking for a way to beat the heat?

Try this frozen snack.

Your kids will love it!

Fruity Popsicles

2 cups fruit

1 cup milk

1 Tbsp. vanilla (I prefer imitation in non-baked goods)

Blend all ingredients until smooth. Pour into molds. Insert sticks. Freeze.

Pots de Creme

After discovering an old recipe for pots de creme,

I wondered if I could make it low-sugar.

I read many online recipes, then created my own. Chocolate Pots de Creme

1 cup milk

1 cup high cacoa chocolate chips

3 eggs

1 Tbsp. brown sugar

1 Tbsp. vanilla

pinch of salt

Heat milk until nearly boiling - stirring frequently. Remove from heat. Stir in chocolate chips until melted. Add eggs, sugar, vanilla, and salt. Beat until smooth. Pour into small glass cups. Bake for 40-45 minutes until set. Serve warm or chilled with whipped cream.

Nutty Nuggets

Modeled after Mexican Wedding Cookies, these nut-filled cookies will satisfy your sweet tooth with protein. Nutty Nuggets

1 cup butter, softened

4 Tbsp. powdered sugar

2 cups flour

2 1/2 cups finely chopped nuts

1 Tbsp. vanilla

1/2 tsp. almond extract

Mix all ingredients together until well blended. Roll dough into small, round balls. Bake for 10-12 minutes at 350 degrees. Cool and serve.

Apricot Lemon Squares

Today I made lemon bars.

They sounded so good.

I figured there must be a low-sugar way to make them.

My new favorite dessert. Apricot Lemon Squares

1 cup flour

1/2 cup butter

2 Tbsp. powdered sugar

1 cup pureed dried apricots
2 Tbsp lemon juice

1 Tbsp vanilla

1/2 tsp. baking powder

1/4 tsp. salt

2 eggs

Mix flour, butter, and powdered sugar. Pressed into ungreased 9x9 pan. Bake 20 minutes at 350. Puree dried apricots, lemon juice, and vanilla. Pour mixture into medium bowl. Add baking powder, salt, and eggs. Beat well. Pour apricot mixture into hot crust. Bake 25-30 miutes until set. Cool in pan. Cut into squares and serve.

Peach Apricot Jam

Add something fruity to your morning toast.

When the peaches from my peach tree ripened, it was jam time. Peach Apricot Jam

2 cups pureed peaches

2 cups pureed dried apricots

Puree peaches in food processor or blender. Puree dried apricots. Mix together. Store in freezer. Thaw before serving. Spread on your favorite toast, bagel, or English muffins. Enjoy!