Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
Showing posts sorted by relevance for query sandwich. Sort by date Show all posts
I debated on whether to show you this Maple Oatmeal Bread recipe for the bread machine when I took it out of my bread machine or not. It looked so bumpy and irregular. And then I tasted it.
This is the BEST tasting loaf of bread I have ever made in my bread machine, bumpy and irregular looking or not! She may not be the prettiest loaf ever, but she sure is the tastiest!
To be honest, I am in love. Purely and simply in love. This bread has the nicest flavor with a lovely crisp crust, and such a beautiful tight crumb.
I thought because it was nobbly looking on top that meant it might be dry, but it is quite the opposite!!!
.JPG "Maple Oatmeal Bread")
I dare say did I make the loaf on the dough setting and then shape and bake it in a regular oven and loaf pan it might be a lot prettier, but, you know? I really hope you don't judge this book by its cover because if you did, you would be missing out on something really special.
All of the nobbles and crannies on top just add to the tastiness of it. That's my story and I'm sticking to it!
.JPG "Maple Oatmeal Bread")
The recipe is one which I adapted from one of my favorite bread machine cookbooks, "The Bread Lover's Bread Machine Cookbook", by Beth Hensperger. Every single loaf I have made from this book is excellent.
This is no exception. It is wholesome and toothsome and really delicious!
.JPG "Maple Oatmeal Bread")
WHAT YOU NEED TO MAKE MAPLE OATMEAL BREAD
Simple everyday ingredients, and perhaps a few surprises!
- 1 1/3 cups (318g/308ml) buttermilk
- 1/3 cup (80ml) pure maple syrup
- 2 TBS butter, cut into pieces
- 1 tsp salt
- 3 cups (298g) bread flour
- 3/4 cup (60g) rolled oats
- 1 TBS vital wheat gluten
- 2 1/2 tsp bread machine yeast
.JPG "Maple Oatmeal Bread")
Try to use a Maple syrup which is specific for cooking/baking with. This will be a "B" grade syrup and has a more pronounced maple flavor.
I like to use the large flake rolled oats. They have a lovely toothsome texture and flavor.
The flour I used is Anita's 60/40 baker's blend flour, which I buy on Amazon. Its organic, non GMO, Kosher and made in Canada and is a perfect blend of enriched wheat flour, sprouted whole wheat flour, sprouted spelt flour, and sprouted rye flour. It makes for a very tasty loaf.
.JPG "Maple Oatmeal Bread")
I add Vital Wheat Gluten to all of my recipes for bread making in a bread machine. You can purchase it online. It helps to yield a much better loaf, helping the loaf to rise higher with a nicer texture than without it.
Vital wheat gluten is best stored in the refrigerator (for up to one year), but you can store it on the counter if you think you will use it up within two months (highly unlikely for the home baker.) Again, I buy mine on Amazon.
.JPG "Maple Oatmeal Bread")
HOW TO MAKE MAPLE OATMEAL BREAD (BREAD MACHINE)
I love making bread in the bread machine. It always turns out beautiful, well maybe a bit ugly, but is also the perfect size for me to use.
Place all of the ingredients in your bread machine according to the manufacturer's instructions in the handbook which comes with your particular machine. (In mine you put the yeast in the bottom, then flour, etc. finishing with the wet and butter.) Take care not to let any salt touch the yeast.
Set crust on dark and program basic cycle. Press start. Remove from the bread machine as soon as the baking cycle ends, placing it on a wire rack to cool.
Leave to cool to room temperature before slicing.
.JPG "Maple Oatmeal Bread")
Just look at that beautiful tight crumb. Is that not the perfect texture for a bread? I loved this bread. It has a lovely wholesome flavor and a bit of a tang from the buttermilk.
It is not too sweet, with only a slight flavor and sweetness from the maple syrup. I love the crisp crust on this. Do make sure you set your crust to dark!
.JPG "Maple Oatmeal Bread")
If you are wanting to read all of my hints and tips for making bread in the bread machine, check out my post here. You can't go wrong!
This bread makes beautiful toast. That's what I had after church for my lunch today. A nice hot slice of well buttered toast. It was so delicious!
.JPG "Maple Oatmeal Bread")
It would also be very delicious serve with a hearty bowl of soup or chili. Yes, even a tasty bowl of stew, beef, chicken or otherwise.
I think it would also be perfect served with some ham and baked beans! That's how I am going to enjoy some for my supper!
.JPG "Maple Oatmeal Bread")
I just love using my bread machine. If you do as well, you might also enjoy these tasty bread recipes:
FRENCH SANDWICH PAIN AU LAIT - Perfect for making sandwiches. Beautiful texture, flavor and crumb.
INSTANT POTATO BREAD - This sturdy loaf uses instant potato flakes for a beautiful dense bread that is perfectly at home on the supper table. It has a beautiful crumb and a crisp crust. The interior of the bread is moist, fluffy and dense. And the flavor is amazing. In short it is perfect!
Yield: 1 loaf
Maple Oatmeal Bread
Prep time: 5 MinCook time: 4 HourTotal time: 4 H & 5 M
She might not be pretty, but this bread machine loaf of bread is probably the most delicious bread I have ever made in my bread machine. Filled with the goodness of oats and a light maple flavor, not to mention a tang from the buttermilk.
Ingredients
- 1 1/3 cups (318g/308ml) buttermilk
- 1/3 cup (80ml) pure maple syrup
- 2 TBS butter, cut into pieces
- 1 tsp salt
- 3 cups (298g) bread flour
- 3/4 cup (60g) rolled oats
- 1 TBS vital wheat gluten
- 2 1/2 tsp bread machine yeast
Instructions
- Place all of the ingredients in your bread machine according to the manufacturer's instructions in the handbook which comes with your particular machine. (In mine you put the yeast in the bottom, then flour, etc. finishing with the wet and butter.) Take care not to let any salt touch the yeast.
- Set crust on dark and program basic cycle. Press start. Remove from the bread machine as soon as the baking cycle ends, placing it on a wire rack to cool.
- Leave to cool to room temperature before slicing.
Thanks so much for visiting! Do come again!
My sister and I went shopping up in New Minas this morning. Since lockdown has lifted and we have both had all of our vaccines we feel a bit safer doing so. We had a lovely morning doing sister stuff.
Its nice to just be able to spend time on our own without any men around, talking girl stuff, having a laugh and being able to window shop, etc. without listening to a man huff and puff in the background.
Letting you know they are bored without saying any words. You all know what I am talking about.
First we went to Michaels the craft store. I wanted to pick up some felt to make some Christmas ornaments. I don't like to just sit and watch television in the evenings.
I like to keep my hands busy with something and since I will be decorating a tree from scratch this year I figured there is no time like the present to get started! Since I am also soon going to be getting a kitten, I figure felt ornaments are the safest route to go.
When we had finished there, we hopped over to Winner's/Homesense. I had a gift certificate to use and it just has the best prices in kitchen ware. I am in need of props etc. to use in my food photography.
And a few gadgets as well, and its the best place to get things like that.
I got myself a set of small dessert bowls, and a relish set, both in what is called Dublin Crystal. Made in China so I don't know how fine it is, lol.
I also got a six inch cake tin. I really wanted two, but there was only one. A quarter sheet pan. Some tart tins, chopsticks. A set of egg poachers, some mini utensils and a wide based spatula/egg flipper.
All will come in very handy in any case. I do miss my Poachies from the UK. They were little paper bags to poach eggs in, very similar in looks to the Myleta coffee filters, except on a much smaller scale.
They were the best things for poaching eggs, but never mind, I will get used to these silicone thingies.
Anyways, it was getting rather late by the time we got back to hers and then I got home and I was starving. I had some cooked chicken in the fridge, and I remembered this delicious Chicken salad recipe I had seen in one of my cookbooks.
The cookbook is by Mary Younkin and is entitled, the Weekday Lunches & Breakfasts Cookbook. It has lots of lovely recipes in it. It is a book I had had in the UK and one of the ones I decided to replace here in Canada.
I decided to halve the recipe however. I actually cut it in half yet again to make only one, but am giving you the measurements to make two to three servings.
The recipe is called Dill Pickle Chicken Salad Croissants. The photo in the book looked delicious and the recipe was very simple to make, using only a few ingredients.
Cubed cooked chicken. Check. Chopped spring onions. Check. Diced dill pickles. Check.
A variety of seasonings and spices. Salt, pepper, dried dill weed, garlic powder. Check, check, check, check.
A good mayonnaise. I like Hellman's. I buy the olive oil one here. Its really rich and delicious.
You also need some fresh baby greens, arugula (rocket) and spinach. I adore both of those and am trying to get as much iron into me these days as possible, so any way I can eat it, works well with me.
Finally some fresh crisp Croissants to fill with the delicious salad. I picked up a small bag of two on the way home.
Croissants are always best if you pick them up on the day don't you think? Of course you don't have to use croissants.
Any bread will do. Rye bread would be particularly nice, especially the marbled rye, because of the dill pickles in the salad.
Sour dough, white, whole wheat, any kind of bread really. Just pick your favorite kind. I think large crispy and buttery cathead biscuits would be lovely.
If you aren't doing bread in your diet, then this tasty chicken salad would be lovely spooned over a bed of salad greens, or stuffed into a ripe tomato, with some cold rice or pasta, etc.
It would also be great in a wrap or a pita bread. In short, delicious no matter which way you choose to enjoy it.
Its as simple as stirring everything together. Takes all but five minutes to make. And it is truly delicious.
I loved the dill pickles in this, but then again, I am a real dill pickler lover. When my children were growing up I think I made about 52 quarts of dill pickles every year and they always all got eaten.
I just used plain dills, but you could use the garlic dills if you want. I also chose to use baby dill pickles instead of the larger ones.
The chopped pickles really add a lovely crunch, and a nice flavor to the salad. Some of the juice is also used in the dressing.
Chopped spring onion adds a nice hint of sharpness, a bit of color and some nice crunch. I think if you wanted to you could also add some chopped nuts to this if you wanted to, although I am not sure what kind you would like.
Pistachios perhaps? They are green at any rate!
The dressing is a really simple one. Mayonnaise, dill pickle juice, salt, pepper and garlic powder. Simple. Easy.
Goes together in a flash and all you need to do then is fold in the chicken, pickles and onions. You're done.
All ready to tuck into that moreish croissant on top of those lush greens. Oh boy but this is some good, and I felt very generous.
A chicken salad sandwich should be messy to eat. That's part of the enjoyment I think, don't you? Pass the napkins and enjoy!
Quick, easy and fairly healthy. Shhh . . . don't burst my bubble.
Dill Pickle Chicken Salad Croissants
Yield: 2 - 3
Prep time: 10 MinTotal time: 10 Min
Tender pieces of chicken combined with crisp dill pickle and sharp green onions in a simple dressing to make a delicious sandwich filling. Serve here in croissants, it also works well on its own on a bed of lettuce, or with rye bread, in a wrap, stuffed tomatoes, etc.
Ingredients
- 1/4 cup (60g) good quality mayonnaise
- 1/2 TBS pickle juice
- 1/4 tsp coarse black pepper
- 1/8 tsp fine sea salt
- 1/3 tsp dried dillweed
- 1/4 tsp garlic powder
- 1 1/2 cups (220g) cooked chicken cut into 1/2 inch dice
- 2 medium dill pickles, ends trimmed off and cut into 1/4 inch dice (about 3/4 cup/110g)
- 1 spring onion, washed trimmed and chopped
- 2 to 3 fresh crisp croissants
- a mix of baby arugula and spinach to line the bottom of your croissants
Instructions
- Stir the mayonnaise, pickle juice, pepper, salt, dried dill and garlic together in a bowl. Fold in the chicken, pickles and onions, mixing everything together well.
- Cut your croissants in half lengthwise using a serrated knife. Line the bottoms of the croissants with the greens, then top with the chicken salad, finishing off with the tops of the croissants. Serve immediately.
Notes:
This delicious chicken salad will keep well in the refrigerator in a covered container for up to three days. It is also nice served on a bed of salad greens, without any bread at all, as part of a salad plate.
The recipe I am sharing with you today for an Old Fashioned Molasses Cookie is one which has been in my family for years and years. I fear if I don't document it here, it will be lost forever.
This is a tried and true (through several generations) recipe for old fashioned rolled molasses cookies. This is the recipe our great grandmothers would have used. It was certainly the recipe my great grandmother used.
The original recipe was written in my grandmother's hand written scrawl on the back of an envelope and tucked into my mother's old red Lawrencetown co-op cook book. There were no instructions on how to make them.
No instructions on how to bake them, and the measurements for the ingredients were rather vague. For instance it says simply, enough flour to make a stiff dough.
It was very much taken for granted in those days that a girl would know how to cook, at least the most basic things anyways. Most were taught at their mother's knees how to do these things and they would have started cooking at a very young age.
I have many, many fond memories of my Grammy Woodworth making these cookies. She would let me stand on a chair at the counter and help her. What a blessing to have these precious memories.
My mother, bless her heart, had not the patience nor the tolerance for little hands helping with the cooking. We were free to watch from a distance, but not to participate or to get in the way.
That's just the way it was. We never questioned it, and we never minded enjoying the fruits of her labors.
Mom only ever really made two kinds of cookies. These and her Butterscotch Cookies. You can find that recipe by clicking on the name of the cookie. They are a slice and bake cookie and very good.
At Christmas she might bake us some shortbread cookies, and occasionally she would make her cousin Lydia's Junior Cookies. Again click on the name. These spicy drop cookies were always a real favorite of mine.
I checked online to see if there were many recipes for molasses cookies such as this one to be found. All I found pretty much were recipes for the type you roll into balls and then into sugar.
These are the cookies I always knew as Molasses Crinkles. If I had a dollar for every one of those I have baked through the years, I would be able to retire.
They were a real favorite with my children, but then again so were these. My father loves these as well. So he will help me to eat these for sure.
He has been asking me to bake him some molasses cookies for a few weeks now. I love that I am in a place now where I can do these things for my father.
I can't really do much for my father as my sister does most of what he needs doing, but I can do the odd thing for him like this.
Little things do mean a lot, and to be honest I suffer so much from arthritis it is probably better this way anyways, as much as I would like to do more. My heart is willing and all that, but my body lets me down.
I have some days when I can walk for England, and others where I can barely hobble from my chair to the bed. Getting older is not for the faint of heart, that's for sure.
I don't think the damp climate in the UK did me much good, so maybe it will improve now I am back here, or maybe the damage is done. Time will tell.
Back to the cookies. Mom always baked a tin of these when we came home for a visit. You could count on it, and they were one of the first things we looked for.
She would bake these cookies, and we could look forward to having home baked beans at least once, her homemade pea soup, (the French-Canadian version with the whole yellow peas) and wiener rolls.
Weiner rolls were our family's version of sausage rolls. Mom would make pastry and roll it out, cutting it into rectangles large enough to wrap around the wieners.
Each rectangle would be spread with North American mustard and then wrapped around the wieners, pressed shut and then baked until the pastry was golden brown.
Oh but that wasn't half a treat for us! Oh my. If wiener rolls were on the menu when I was a child, I was in seventh heaven.
I am going to make some tomorrow actually. My brother loves them as well, so tomorrow I am going to make some homemade baked beans (In the crock pot, a first for me) and weiner rolls.
Weiner rolls are not something any of us eat very often these days. Let's face it, you are taking fatty hot dogs (even though I use all beef) and wrapping them in something else fatty, so not the healthiest of foods.
None of that prepacked weiner wrap stuff for us! We like them with real pastry. It's the only way to go.
I did make some wiener rolls a few weeks back when Eileen and Tim were coming over. Our Eileen really loves them too, but never gets to have them.
They were a rare treat for both of us and Tim, too, although I did have to make his without mustard.
Anyways, these cookies . . . sorry I got distracted, which seems to happen very easily. You will love these. They are like soft molasses pillows. Sweet bit not too sweet.
They go perfectly with cold glasses of milk but are as equally at home being dunked into hot cups of tea. I dare say they would even make great ice cream sandwich covers, if you know what I mean.
Two molasses cookies put together with a nice thick layer of vanilla ice cream in the middle. What could ever be wrong about that!!
Family food traditions are as individual as families, and every family has them. My father's mother made them crepes instead of pancakes and they all loved to eat flaky pastry with Vachon caramel and thick cream.
What are some of your family food traditions? I would be truly fascinated to hear them. Lets share!!
Old Fashioned Molasses Cookies (small batch)
Yield: Makes about 2 dozen cookies
Prep time: 15 MinCook time: 12 MinTotal time: 27 Min
Handed down through four generations of women in my family, this is the cookie that would have always held place of pride in the larder. Wonderfully fragrant when they are baking, a couple of these and a tall glass of cold milk are a truly special treat. I have small batched the original recipe.
Ingredients
- 1/2 cup (95g) sugar
- 1/2 cup (120ml) molasses (see note)
- 1/2 cup (110g) vegetable shortening, melted
- 1 medium free range egg
- 2 teaspoons of ground ginger
- 1/2 tsp salt
- 2 teaspoons of baking soda, stirred into 1/4 cup (60ml) of hot water
- enough flour to make a stiff dough (approximately 2 - 2 1/2 cups/280g-330 grams)
Instructions
- Pre-heat the oven to 375*F/ 190*C. Lightly grease several baking sheets and set aside.
- Put the sugar and the molasses into a large bowl. Pour the hot fat over them and mix it all together very well. Allow it to cool until it is just warm to the touch and then beat in the egg.
- Mix in the ginger and the salt, along with the water and soda. Stir in the flour a little at a time until it is all incorporated. No amount of flour was given in the original recipe but I find that it ranges anywhere between 2 and 2 1/2 cups. (not including the flour for rolling.)This seems to depend on the weather and humidity. Some days 2 cups is enough and others I need more. You need a dough that is pliable without being sticky.
- Dust the counter with some flour and roll out the dough with a floured rolling pin to 1/4 inch thickness. Cut into rounds with a floured 3 1/2 inch fluted cookie cutter.
- Place onto the greased baking sheets, leaving 2 inches of space in between each. Gather the scraps and re-roll until all the dough is used up.
- Bake for approximately 12 minutes or until dry to the touch and lightly browned on the bottom. Don't overbake. They should be nice and soft to the bite. Delicious!
Notes:
In the UK, molasses can be hard to come by. I find a suitable substitute to be to use half dark treacle and half golden syrup.
Subscribe to:
Posts (Atom)
Social Icons