Crock Pot Amish White Bread

Crock Pot Amish White Bread

2 cups warm water (110 degrees F/45 degrees C)

2/3 cup white sugar

1 1/2 tablespoons active dry yeast

1 1/2 teaspoons salt

1/4 cup vegetable oil

6 cups bread flour

This recipe is for a 4.5 quarter crock pot.  If using a larger crockpot…omit dividing dough and skip the SMALLER DOUGH portion of this recipe!

In a large bowl, dissolve the sugar & salt  in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.

Mix oil into the yeast. Mix in flour one cup at a time.  For the first few cups, the paddle attachment works well.  Then change to dough hook.   When dough is slightly sticky,  place on lightly floured surface.   Divide dough.  (I do 2/3 and 1/3). Using the larger ball of dough: Form into ball.  Place in a well sprayed crock pot lined with parchment paper.   Turn crockpot on HIGH and cover.  Let cook between 2 and 2.5 hours.  Place under broiler when done on low for about 6 minutes (possible rotating half way through) if you prefer a browned top.

Smaller ball:   Place in a well oiled bowl, cover tightly with plastic.  Allow to rise until doubled in bulk, about 1 hour.  Punch dough down. Knead for a few minutes, and shape into loaf and place into well oiled  8x5 inch loaf pan. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans. Bake at 350 degrees F (175 degrees C) for 30 minutes

GOOD FOR YOU FLAT BREADS

FAT FREE SUGAR FREE BANANA FLAT BREAD
1 banana mashed
1/2 cup whole wheat flour
SF Italian flavored syrup - caramel or chocolate (or you can use water)
Mix together adding the liquid so it is a paste like consistency.
This will make two fry breads, so divide in half!
Coat a warm pan with pan spray. Drop 1/2 the batter in pan spread. I used parchment paper on top and pressed with my large measuring cup to flatten. Fry on medium heat until brownish dots appear, flip over and finish. Repeat for second flat bread.
And to make it yummier, I used Walton farm FF, SF, no calorie caramel dip. Used about 1 TB per flat bread and rolled up and ENJOYED every minute of it!

FAT FREE SUGAR FREE GOOD FOR YOU APPLE FLAT BREAD
1 large apple, peeled, cored, chopped finely (I used my hand blender to get applesauce consistency)
1/2 cup whole wheat flour
1/2 tsp cinnamon
Mix..will be paste consistency.
Continue as with the Banana flat bread above.

Note: apple sauce contains enough liquid so no additional liquid was necessary.

This is not my picture, but it will look like this:

CHRISTMAS baking time....

Cinnamon Roasted Almonds

1 pound almonds (about 3 1/2 cups)
1 egg white
1 teaspoon cinnamon syrup, optional
3/4 cup brown sugar, packed
1/4 cup white sugar
1 teaspoon cinnamon

1.   Preheat oven to 250. Lightly grease a 10x15" jellyroll pan.

2.  In a medium mixing bowl, lightly beat the egg white with a fork until frothy.
3.  Add the vanilla and syrup

4.  Add the nuts and stir till well coated. 

5.  Mix the sugars and cinnamon.   Pour over nuts..  Toss to coat, and spread evenly on the prepared pan.

6.  Bake for 1 hour in preheated oven, stirring occasionally, until golden. 

Allow to cool and store in airtight containers.

White Chocolate Eggnog Fudge 
3 cups of sugar

¾ cup of butter

2/3 eggnog

1 7oz jar of marshmallow crème

1 teaspoon of vanilla

1 12oz bag of white chocolate chips

Stir butter, sugar, and milk into a heavy pan and bring to a full boil, boil 5 minutes stirring constantly.  Remove from heat and stir in chocolate stir until all chocolate is melted then mix in vanilla and marshmallow crème. Pour into a buttered 8×8 baking dish, and cool at room temperature.

Chocolate Peppermint Fudge

3 cups sugar
3/4 cup butter
2/3 cup evaporated milk
1 12-oz. package semi-sweet chocolate chips
1 7-oz. jar Kraft Marshmallow creme
1 cup crushed peppermint candy canes
1 teaspoon vanilla extract

Combine sugar, margarine and milk in heavy 2-1/2 quart saucepan; bring to full rolling boil, stirring constantly. Continue boiling 5 minutes over medium heat, stirring. Remove from heat, stir in chocolate till melted. Add marshmallow creme, candy & vanilla beat till blended. Pour into greased 9x 9-inch baking pan. Let cool and cut into 1-inch squares.

Pumpkin Bread with Chocolate Chips

Ingredients

3 cups canned pumpkin puree

1 1/2 cups vegetable oil

4 cups white sugar

6 eggs

4 3/4 cups all-purpose flour

1 1/2 teaspoons baking powder

1 1/2 teaspoons baking soda

1 1/2 teaspoons salt

1 1/2 teaspoons ground cinnamon

1 1/2 teaspoons ground nutmeg

1 1/2 teaspoons ground cloves

1  to 1 1/2 cups Milk chocolate chip morsels

Preheat the oven to 350 degrees F (175 degrees C). Grease and flour three 9x5 inch loaf pans.

In a large bowl, mix together the pumpkin, oil, sugar, and eggs. Combine the flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves; stir into the pumpkin mixture until well blended.  Fold in chocolate chips.  Divide the batter evenly between the prepared pans.

Bake in preheated oven for 45 minutes to 1 hour. The top of the loaf should spring back when lightly pressed.

Cranberry Nut Bread Recipe:

2 cups flour
1 cup sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
1 tablespoon grated orange peel
2 tablespoons shortening
1 egg, well beaten
1 1/2 cups Ocean Spray® Fresh or Frozen Cranberries, coarsely chopped
1/2 cup chopped nuts

Preheat oven to 350ºF. Grease a 9 x 5-inch loaf pan.
Mix together flour, sugar, baking powder, salt and baking soda in a medium mixing bowl. Stir in orange juice, orange peel, shortening and egg. Mix until well blended. Stir in cranberries and nuts. Spread evenly in loaf pan.
Bake for 55 minutes or until a toothpick inserted in the center comes out clean.

Cool on a rack for 15 minutes. Remove from pan; cool completely. Wrap and store overnight. Makes 1 loaf.

Sugar Cookie Kisses

Cream Together:

2/3 C margarine (not butter)          

2 eggs                                              

1 tsp vanilla                                               

2/3 C sugar                                      

1/4 C milk                                        

Mix in:

2 ½ C flour                                      

½ tsp salt                                        

2 ½ tsp baking powder                   

1 bag Hershey kisses - candy cane

green sugar sprinkle

Mix well.  Dough will be gooey.  Refrigerate for 15 minutes. Roll into walnut size balls.  Coat with sugar.  Place on cookie sheet. Bake at 375 degrees for 7-9 minutes, or until bottoms are golden brown.  As soon as they are removed from oven, push a kiss slightly into the middle of it.

Christmas Dessert  Raspberry Tiramisu

1 cup raspberry flavored Italian soda

1/4 cup raspberry jam, seedless

6 tablespoon(s) Grand Marnier, optional

1 pound(s) mascarpone cheese, at room temperature

1 cup(s) heavy cream

1/4 cup(s) granulated sugar

40 dry Italian ladyfingers (2 packages)

3 to4  cups fresh raspberries, (1/2 dry pint each, about 3 3/4 cups total) (can use frozen, byt keep frozen until

Confectioners' sugar, for dusting

Directions

Stir together the syrup, jam and 4 tablespoons of the Grand Marnier in a small bowl to blend.

Stir together the mascarpone and remaining 2 tablespoons of the Grand Marnier in a large bowl to blend. Using an electric mixer, beat the cream & granulated sugar, in another large bowl until soft peaks form. Using a large rubber spatula, stir a fourth of the whipped cream into the mascarpone mixture to lighten. Fold the remaining whipped cream in to the mascarpone mixture.

Line the bottom of a 13- x 9- x 2-inch baking  dish or other decorative serving dish with a third of the ladyfingers. Spread a third of the jam mixture over the ladyfingers. Spread a third of the mascarpone mixture over the jam mixture, then cover with a third of the fresh raspberries. Repeat layering with the remaining ladyfingers, jam mixture, mascarpone mixture, and raspberries. Cover and refrigerate at least 3 hours or overnight.

Dust the confectioners' sugar over the top and serve.

For added fun, color the whip cream Green!

MUFFINS..Oh YES!

Moist Pumpkin Spice Muffins

1 cup All-purpose Flour

½ cups Sugar

2 teaspoons Baking Powder

1-½ teaspoon Cinnamon

¼ teaspoons Ground Ginger

½ teaspoons Nutmeg

½ teaspoons Salt

4 Tablespoons Butter, cut into pieces

1 cup (heaping) Pumpkin Puree

½ cups Evaporated Milk

1 whole Egg

1-½ teaspoon Vanilla

½ cups Golden Raisins or chocolate chips (optional!

Crumb Topping:

Combine with pastry blender

1/2 cup all-purpose flour

1/4 cup light brown sugar

1/4 cup oats

1/2 tsp cinnamon

3 TB unsalted butter

Preheat oven to 375 degrees. Generously grease 12 muffin tins.

Sift flour, baking powder, cinnamon, ginger, nutmeg, and salt.

In a large bowl, cream butter and sugar.  Add evaporated milk, egg, and vanilla. Pour flour mixture into wet ingredients.  Add raisins or chocolate chips. Fold gently until mixture is just combined. Pour into a greased muffin pan Sprinkle with topping.

Bake for 25 minutes. Allow to cool in pan for 15 minutes, then remove and allow to cool. 

THE Best Homemade Wheat Bread EVER

I have yet to master bread until now....  This recipe is amazing and came out perfect the first time.

Homemade Wheat Bread

1 loaf

Ingredients: 

1 cup warm water (110-115 degrees F)
1 tablespoon milk
2 tablespoons oil
2 tablespoons honey
2 tablespoons brown sugar
1 teaspoon salt
1 1/2 cups all-purpose flour

1 1/2 cups whole wheat flour
2 teaspoons instant active dry yeast

Instructions: 

1. Combine first 6 ingredients in a large mixing bowl and yeast; stir.  wait for about 5 minutes until yeast mixture is bubbly.

2. Add flours and knead until dough is smooth and elastic, about 10-15 minutes. Place dough in a greased bowl, turning once to grease top. Cover with a clean towel and let rise until doubled, about 40 minutes.

3. Punch dough down; knead for a few minutes until smooth and then form into a loaf. Place in greased loaf pan and cover. Let rise in a warm place until almost doubled in size, about 30 minutes.

4. Bake at 350 degrees for 30-35 minutes. If loaf starts browning too soon, lightly lay a piece of foil on top of the loaf to prevent too much darkening.

5. Remove bread from oven, coat with butter (if desired - it does make a softer crust) and allow to rest in pan for a few minutes. Remove to a wire rack and cover with a cloth. Slice and enjoy while still warm!  Leftover bread can be stored in an airtight bag or frozen until needed.

QUICK Breads

Ahhh.  Quick Breads..There is a reason why they are called that..  NO YEAST makes Bread Quick to finish...

Poppy Seed Bread by Elaine Barrus

3 cups flour

2 tsp baking powder

1/2 tsp salt

2 1/2 tsp poppy seeds

2 1/4 cup sugar

1 1/2 cups oil

3 eggs

2 tsp vanilla extract

1 1/2 tsp almond extract

1 1/2 tsp butter flavored extract

1 1/2 cup milk

Topping *

Preheat oven to 325°F.  Grease loaf pan.

In a medium size bow; combine flour, powder, salt, seeds; set aside.

In a  large mixing bowl, beat oil, sugar, extracts, eggs until well mixed. Add flour mixture and milk alternately.  Mix for 2 minutes on low.  Pour into prepared pan and bake 1 hour.  Let cool.  Follow directions for topping.

*TOPPING:

3 /4 tsp butter extract

3/4 tsp almond extract

1/2 tsp vanilla

1/3 cup orange juice

1/3 cup sugar

Bring all ingredients to a boil.  Spoon over cooled bread.

Bread

In years past I shied away from bread making.  Y-E-A-S-T..not my favorite thing to work with.  But now I have overcome my fear and actually enjoy making breads.  And if you are my neighbor...you may get cinnamon rolls!

FARMHOUSE BREAD

4 cups flour

2 tsp salt

1 TB yeast

1 1/4 cup luke warm water

1 TB oil for bread

1 tsp oil for greasing pan

Fresh from the oven,  I spread butter
on the top of the warm loaf.
Use a serrated knife to cut bread

In large bowl, mix flour, salt, yeast. Pour in water and oil. Mix to a soft dough.

Place dough on lightly floured surface. Knead for 10 minutes. (OK, I cheat, I knead with my Kitchenaid!) Rub the remaining oil in a bowl to coat.  Turn dough into bowl, turning once to coat. Cover with plastic and a towel. Let stand in a warm, non draft place for 1 1/2 hrs. Grease an 8 1/2 x 4 1/2 in loaf pan. Place dough on work surface and roll to 8 x 7" rectangle. Roll the dough from long side and drop into plan. Cover with plastic and let rise in warm place for 30 minutes or until dough has risen an inch above the pan. Preheat oven to 450°F.  Bake loaf for 10 minutes, then lower temperature to 400°F and continue baking 30 to 40 minutes or until golden brown. Turn loaf out of pan and tap on bottom to check for a hollow sound.  If not, place upside down on rack for a few minutes more.  Remove from oven, and coat with butter (optional). Cool on rack.

To freeze: cool, then wrap in paper and cling film. Freeze for up to 3 months. Defrost at room temperature.

CINNAMON ROLLS

4 Cups flour

1/3 cup sugar

1 tsp salt

1/2 cup butter

1 cup milk

1 TB yeast

2 eggs

Kitchen aid mixer was used for this recipe

Sugar mixture:

          2/3 cup to 1 cup brown sugar

          2 tsp cinnamon

          1/3 cup cinnamon chips, optional

In a sauce pan, mix milk and salt together, add butter.  Over medium heat, bring milk to a slight boil.  Stir until butter is melted.  Let cool to luke warm temperature.  Stir mixture.  Set aside.

In a large mixing bowl, mix 2 cups flour and sugar, & yeast.  Mix with paddle attachment.  Add milk mixture, then the eggs.  Mix until well blended.

Change paddle to dough hook.

Add remaining flour.  Knead until smooth.  The dough should be slightly sticky but not wet.  Place dough in a greased bowl, turn  dough over once.  Cover with plastic wrap and then towel.  Let rise until double - about 1 to 1 1/2 hours.  Punch down.  Knead  a few times.  Cover again with plastic wrap and let rise until double.  Cut dough in half.  Using one half at a time(so you will repeat this step) , roll into a rectangle.  Spread with soft butter.  Then sprinkle with half the sugar mixture. Roll dough from the longest side into a log.  Cut 1 to 1/2 inch thick slices.  Place in greased pan  (1 inch apart if you want thick rolls or 2 inches apart is you thinner).  I also use large jumbo muffin tines lined with papers and place one in each one.  Cover and let rise about 45 minutes.

Preheat oven 350°F.  Bake for about 15 to 18 minutes. Cool on rack.  If desired, cover with glaze:

   Orange or Vanilla Glaze:

Mix with beaters:

2 Cups confectioner sugar

1 TB butter, softened

ADD either:

1 to 3 TB (add 1 TB at a time) Milk or Orange Juice to achieve consistency.

The Log.  Use dental floss to cut - it makes it
so much easier!

I put softened butter and sugar mixture
in the bottom of each muffin cup.

Just before rising!

Blueberry Muffins..aweeeeee

BLUEBERRY  Muffins

2 1/2 cups all-purpose flour

2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

12 tablespoons (1 1/2 sticks) unsalted butter, at room temperature

1  1/2 cups sugar

3 large eggs

1 1/2 teaspoons pure vanilla extract

8 ounces sour cream

1/4 cup milk

3 cups (1 1/2 pints) fresh or frozen blueberries, stems removed

Directions

For the topping(see below), in a medium bowl, stir together the flour, cinnamon, and brown sugar. Add the butter pieces and combine the mixture with a fork until the topping resembles coarse crumbs. Set aside.

Preheat oven to 350°F. Place paper liners in muffin pans. In a separate medium bowl, sift together flour, baking powder, baking soda, and salt.

With an electric mixer fitted with a paddle attachment, cream the butter and sugar until light and fluffy, about 5 minutes. At low speed, beat one egg in at a time, then add vanilla, sour cream, and milk until combined. Add 1/3 of dry ingredients at a time and beat until just combined. With a spatula, evenly fold blueberries into batter.

Scoop batter into muffin pans and fill each cup to the top. Sprinkle topping evenly over batter. Bake for 30 to 35 minutes, until a cake tester or wooden skewer comes out clean.

Makes 24 muffins

TOPPING

1/2 cup all-purpose flour

1 teaspoon ground cinnamon

1/2 cup firmly packed light brown sugar

4 tablespoons (1/2 stick) unsalted butter, slightly softened and cut into 1/2-inch pieces

Banana IN Pajamas..NOT!

THE most amazing muffins...Don't even know where I found the recipe.  YOU have to make these.

SOUR CREAM BANANA CHOCOLATE CHIP MUFFINS

2 c. flour
1/2 tsp. baking powder
3/4 tsp. baking soda
3 ripe bananas
1 c. sour cream
1/4 lb. butter, softened
1 c. sugar
1 tsp. vanilla extract
2 extra lg. eggs
1 c. semi-sweet chocolate morsels

Sift the flour with the baking powder and baking soda. Set aside. Process the bananas with the sour cream until smooth. Set aside.

Beat the butter with the sugar and vanilla extract until light and fluffy. Add the eggs, one at a time and beat until well incorporated. Add the sifted dry ingredients in 3 additions, alternately with the banana mixture in two additions, beating only until blended. Fold in the chocolate morsels.

Line muffin tins with cupcake papers or used greased nonstick muffin tin. Fill each cup about 3/4 of the way with batter and bake at 350 degrees for 30 minutes. Cool for 5 minutes before removing from tins. Makes 18 muffins.

Easter Traditions that Don't Cease...Babka

Babka  (Grandma Polak's Recipe)

Our family favorite for Easter!  A tradition that I have carried on for years.

2 packages yeast

2 tsp salt
1 cup sugar

1/2 cup warm water

2 cups scalded milk (whole milk works best)

1 cup butter or margarine

8 cups flour

4 eggs

Raisins

Dissolve the yeast and salt in the water, set aside for about 5 minutes

To scalded milk, add the butter and sugar.  Let it cool.  Then add eggs.  

Pour yeast mixture into milk mixture.

Add 4 cups of flour.  Mix well.  Add raisins.

* Continuing adding  flour, kneading while adding,  until it feels smooth and not very sticky.

Place in greased bowl, cover with plastic wrap then a towel.

Let rise until double.

Punch down, add more flour, knead a few times.

Cover again, let rise.

Punch down, let rest 1 minutes. knead a few times.

Form into loaves. 

Place into greased tins*

Cover, let rise the third time.

Preheat oven 350°F.  Place in middle of oven and bake about 30 minutes or until golden brown and sound hollow.

After you take it out of the oven, rub butter on the top.

*tins:  grandma  made round loaves.  She shaped it and baked it on a cookie sheet.  I am bad at shaping loaves so I use an 8" cake pan - works great.  I also use loaf pans.

I have used this recipe for years.  This has not failed since I learned to dissolve the yeast with the salt. Yeast needs to be feed with either sugar or salt to ferment.  So if you don't do this...your yeast won't work.

A Little Change in Tradition
I don't dissolve my yeast anymore.  I use SAF yeast, BTW.  So the change up is:
Place  milk and butter in microwave safe bowl.  Heat until butter is melted.  Set aside until room temperature. No water is used.
Place 1/2 the flour, sugar, yeast, salt in mixing bowl.  
Add cooled milk/butter.  Knead/mix until combined.  Add eggs.  (I do it all int mu Kitchen Aide)
Add remaining flour 1/4 cup at a time.  
Continue instructions from  the *

Oh More Goodies to Share

Yes!  This is THE best scone recipe you will ever use.  Don't let the word SCONE scare you..they are so easy to make.  This recipe is so versatile.  ENJOY!!!

BASIC SCONES

2 c. all-purpose flour

1/3 c sugar

1 t. baking powder

½ t. baking soda

6 T. chilled butter, cut into pieces

¾ c. heavy cream

1 large egg yolk

1 t vanilla

2-3 T whole milk

3 T. sugar

1.        Preheat oven to 400ºF.

2.       Line a baking sheet with parchment paper or a silpat.

3.       Sift flour, sugar, baking powder and baking soda into a bowl

4.       Add the butter pieces and work it into the dry ingredients with  a pastry blender until the mixture resemble small peas.

5.       In a separate bowl whisk together egg yolk, heavy cream and vanilla.

6.       Pour into the butter mixture, stirring continuously until the dough becomes sticky and everything is incorporated.

NOTE:  The KEY  is to handle the dough as little as possible!

7.       Press dough into a circle that is 1″ thick. Cut into wedges and place on baking sheet.

8.       At this point you can either brush the tops of each scone with milk and scatter with sugar or wait until after they are baked and drizzle a simple icing on it

9.       Bake for 20 minutes, or until edges are golden brown

Fun Concoctions to try:

Add any one of these at step 6

A.      Mini-Chocolate Chips with orange zest or extract is super. 

B.       Cinnamon chips

C.       Craisins and 1 tsp cinnamon

D.      Blueberries (fresh or frozen) with or without lemon zest

E.       Dried cherries