How long does it last?

25 Apr

Real Simple published a terrific reference for just how long your food items can be safely stored.

This should help, especially over summer when you’re not sure if you should toss it before you leave for vacation.

New Year’s Resolutions

30 Dec

Over the years my New Year’s resolutions have been ranged from grandiose to the mundane. For 2011, however,  I accomplished one very practical goal which was by Fall to be making bread daily for my family.  I struggled in September with the start of school and all the new routines to have a loaf  ready by lunchtime. Most of the time I had to switch my meal plan because it wasn’t going to be done in time.  Frustrated, I needed to find an easy solution.

I dug through my recipes (which are gathered in a big heap in the corner of my kitchen “to be filed” pile) and found a sheet of bread mix recipes. I set up my kitchen in freezer cooking style and assembled ten bread mixes in just a few minutes.  Now I only have to drag out all the flour, oatmeal, corn meal etc. once every other week instead of every morning between breakfast, children and school!

all the ingredients

This is one of the several mixes I make. I hope you enjoy!

Hearty Whole Wheat Bread

1 1/2 T powdered milk

1 1/2 tsp  salt

2 T sugar

1 1/2 cups white flour

1 1/2 cups whole wheat flour

1/4 cup cornmeal

Mix together in a storage bag or container.  When ready to use,  combine the following ingredients in order, in your bread machine.

1 1/4 cup Water

1/3 cup Honey

3 T butter

mix

2 1/4 tsp yeast

several mixes ready to go

Maybe I can make creating that family recipe book from the pile my resolution for 2012!

Cookies and Candy to share

10 Dec

This was the third year Heidi and I baked for the holidays with some of  our girlfriends. We start after dinner and go into the wee hours of the morning, laughing, talking, counting cookies, forgetting where we left off and sharing the frustrations of things that don’t quite turn out as planned.

For the third year I’ve made Peppermint Bark. The first year I couldn’t figure out how to melt the chocolate. My friend, Julie, recommended adding a little bit of coconut oil as it melts to thin it out. Worked like a charm. The next year I thought I’d save a little money and bought bark instead of chips. Big mistake. The while chocolate layer didn’t adhere to the chocolate layer so I ended up melting it again and making swirled, marbled bark instead. This year all was well (but then my Spritz were on the fritz!) I figure it’s better to share my baking frustration with someone than be all alone.

Now that I have this recipe all figured out, I’ll share it with you as it freezes very well.

Peppermint Bark

Use the best quality chocolate you can get. Chips are better than bark.

1 pound white chocolate chips

12 oz semi sweet chocolate chips

1/2 cup peppermint candies

1/2 teaspoon peppermint extract (optional)

Preheat oven to 250 degrees. Line a 9×13 pan with foil, letting it hang over the sides. Spray foil. Pour the choc chips in an even layer on the foil. Place on oven for 5 minutes or until almost melted. Remove from oven, smooth with an offset spatula or knife. Place in refrig until cold and firm about 20 minutes.

Melt white chocolate chips in a double boiler or in a metal bowl until chocolate is almost melted. Add coconut oil if needed.  Stir in extract. Let cool a little bit so it doesn’t melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and working quickly, spread to cover. Sprinkle with crushed candy.

Chill until both layers are firm. Lift out of pan and shake off excess candy. Trim edges, Cut in to 2″ wide strips. Peel bark from oil and cut each strip as desired. Chill in covered container.

Makes about 2 pounds.

← Older Entries