Farmer's Bread

If you click on the picture it will take you to cookingbread.com, where you can see the step by step tutorial and print the recipe if you'd like. You start the ingredients the day, or night before you actually make it. It's got basic ingredients and it is good. We spread apple butter on our slices here, and it was AWESOME. mmm, BREAD. Need I say more?

Farmer's Bread

Ingredients
Night Before:
1 cup stone ground whole wheat flour
1 cup bread flour
1/4 teaspoon instant yeast
3/4 cup warm water
Day of:
2 3/4 cup bread flour
1 1/4 cup lukewarm water
1/2 teaspoon instant yeast
1 teaspoon salt
1 tablespoon barley malt or molasses

Method
The night before you want to make this bread add all the "night before" ingredients together and mix till smooth. Cover with plastic wrap and leave on the counter overnight for 12 - 16 hours. The next morning place the mixture into a large bowl.

Add water ( 110F. ) to the night before mixture and mix with a wooden spoon.

Add in the instant yeast, salt and malt. Add in a cup of bread flour and mix till smooth. Continue to add more flour till it becomes to hard to mix in the bowl.

Pour the dough out onto a floured surface and continue to add in the rest of the flour.

Knead the dough for 8 - 10 minutes and than place into a clean bowl with a little oil. Turn the dough over in the bowl till all sides of the dough is lightly coated with oil.

Cover with plastic wrap and allow to rise for 1 1/2 to 2 hours or till double in bulk. Pour out onto a flat surface.

Cut dough in half and shape each piece into a tear drop ball. Cover with plastic wrap and allow to rest for for 20 minutes. Afterwards, use a rolling pin and roll out one side of the dough to about the length and diameter of the dough.

Brush the edges of the rolled out part of the dough with oil. Now, pull that rolled out part of the dough over the round part of the dough. Do the same with the other piece of dough.

Place them onto a piece of parchment. Cover with plastic wrap and allow to rise for 1 hour. Now, dust the top of the dough with a little stone ground flour. Place into a preheated 400 degree oven with a hot baking stone or on a cookie sheet ( do not heat the cookie sheet ahead ). Create some steam by placing a cast iron pan on the bottom of the oven the same time that you turn on the oven. Once you place the breads into the oven pour about a cup of boiling water into the hot pan and close the door. Bake for 30 -35 minutes or till when tapped on the bottom of the loaf it sounds hollow. Allow to cool on a wire rack.
Measurements for Bread Recipes

Peppermint Bark

This photo is from food network, click on the title, it's from Paula Deen's recipe. But, the recipe is below. I personally like the Peppermint Bark with the white chocolate in this recipe, even though it's good with the chocolate. Who doesn't like chocolate? But for some reason, I think it's Perfect just like this. I've made this with and without the peppermint extract, and I don't think it needs it, because the crushed candy cane is stired throughout the candy. MMM. This is the same recipe from the previous post, only I left out the dark chocolate part. From candy.about.com

Peppermint Bark

Ingredients:
12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips
8 peppermint candy canes(or 40 small candy canes)
1/2 teaspoon peppermint extract(optional)

Preparation:
1. Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.

2. Prepare a cookie sheet by covering it with smooth aluminum foil.

melt or temper the white chocolate. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.

3. Spread the white chocolate in an even layer over the pan.

4. While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray in the refrigerator to firm up for 30 minutes.

7. Once the peppermint bark bark is completely set, break into small, uneven pieces by hand.

Peppermint Bark

Click on the title and it will take you to where I found the picture. I tried her recipe and while it tasted good, it was too soft and sticky. So, I'm posting this recipe instead, and it turned out REALLY well. I LOVE the colors of the traditional candy cane, but eating them is something else. This is a great way to use up those candy canes(I think Bob's are the best). I actually got this recipe from candy.about.com

Peppermint Bark

Ingredients:
12 ounces (about 2 cups) dark chocolate, chopped, or chocolate chips
12 ounces (about 2 cups) white chocolate, chopped, or white chocolate chips
8 peppermint candy canes(or 40 small candy canes)

Preparation:
1. Unwrap the candy canes and place them in a food processor. Pulse on/off several times for 5-10 seconds each, until the canes have been crushed into small pieces. Alternately, place the candy canes in a large Ziploc bag and seal tightly. Use a rolling pin to roll/smash the candy canes until they are the size you desire.

2. Prepare a cookie sheet by covering it with smooth aluminum foil.

3. Melt or temper the dark chocolate. Pour the chocolate onto the prepared cookie sheet and use an offset spatula or knife to spread it to an even thickness, a little more than 1/8" thick. The chocolate does not have to reach all sides of the sheet, as it will be broken up later anyhow. Place the tray in the refrigerator to firm up while you prepare the white chocolate.

4. While the dark chocolate hardens, melt or temper the white chocolate. Stir in most of the candy cane bits, reserving about a quarter of the mixture to put on top.

5. Remove the tray from the refrigerator and spread the white chocolate in an even layer over the dark chocolate.

6. While the white chocolate is still wet, sprinkle the remaining candy cane pieces over the entire surface evenly. Press down very slightly to ensure they stick. Place the tray back in the refrigerator to firm up for 30 minutes.

7. Once the peppermint bark bark is completely set, break into small, uneven pieces by hand.

Hot Fudge Sauce

Ok, I appologize for reposting so many of these recipes from Best Bites, but they have so many wonderful recipes. This is no exception. Simple and yet TASTES so so good.

Hot Fudge Sauce

3oz semi-sweet chocolate* (3 squares of baking chocolate, or about 1/2 C chocolate chips
1/4 C butter
1 Can Sweetened Condensed Milk(14 oz)

*I wouldn't use milk chocolate for this, it's way too sweet, however both dark and bittersweet are awesome

1. If you're using baking squares, chop them up into small pieces so they melt easier. I chop the butter up into small chunks too.


2. Okay, it's not rocket science. Put it in a pan on medium heat and melt it all together till it's smooth, creamy, and just looking at it gives you happy thoughts.

3. If you have leftovers (but let's be honest, you'll have to quadruple the recipe to have leftovers) then put it in an airtight container in the fridge. It will harden into a soft, gooey fudge like consistency, and just pop it in the microwave to warm it up the next time you want some.

Buttermilk Waffles

 

These Buttermilk Waffles are so good and fluffy, perfect for any topping you like.

Buttermilk Waffles
serves 4-6

3 Tablespoons melted butter, plus more, if needed for waffle maker
2 cups all-purpose flour
1/4 cup packed light-brown sugar
1 teaspoon baking soda
1 1/2 teaspoons baking powder
1/2 teaspoon ground cinnamon
1/2 teaspoon salt
3 large eggs, separated, room temperature
2 cups buttermilk, room temperature
1 teaspoon pure vanilla extract

1. Preheat waffle maker.
2. In a large bowl, whisk flour, sugar, baking soda, baking powder, cinnamon and salt.
3. In a medium bowl, whisk egg yolks, buttermilk, melted butter and vanilla.
4. Add wet ingredients to the dry and mix till combined.
5. In the bowl of an electric mixer, mix the egg whites till stiff peaks start to form. I check often so it doesn't get dried out. Gently fold into batter.
6. Add about a half a cup to each square in the waffle maker. Depending on your size waffle maker, you may have to adjust the amount. Serve warm.

Gingerbread Waffles

The title will take you to the site where I found the recipe, but I got the picture from marthastewart.com.

I'm a HUGE fan of waffles, and these smell and taste wonderful. I made these last month, and I'm finally getting around to posting this. I have so much I want to do, but time is limited so I just do what I can with what I've got. I'm sure enjoying the hollidays, I hope you are too!

Gingerbread Waffles

2 cups flour
1 1/2 tsp. baking powder
1 tsp. cinnamon
1 tsp. ginger
1/4 tsp. ground cloves
1/4 tsp. salt
2 eggs, separated
1/4 cup butter
1/2 cup brown sugar
1/2 cup molasses
1 cup milk
-
Mix together flour, baking powder, cinnamon, ginger, cloves, and salt. Set aside. Beat 2 egg whites and set aside. in large mixing bowl, beat butter and brown sugar until fluffy. Beat in molasses, egg yolks, and milk. Add dry ingredients and mix until combined. Fold in beaten egg whites. Bake on waffle iron and serve with maple syrup or honey and whipped cream.

Gingerbread Snowflakes (Gingerbread Cookies)

This is from the recipe page, click on the title.

 

This is what mine looked like. This is a perfect recipe for making cookies, not for a Gingerbread house. They hold together nicely for decorating, yet are soft to bite into. MMMMM. I used the Royal Icing to decorate. It's included below the gingerbread cookie recipe.

Gingerbread Snowflakes
Ingredients

Makes 16 cookies

6 cups all-purpose flour, plus more for work surface
1 teaspoon baking soda
1/2 teaspoon baking powder
1 cup (2 sticks) unsalted butter
1 cup packed dark-brown sugar
4 teaspoons ground ginger
4 teaspoons ground cinnamon
1 1/2 teaspoons ground cloves
1 teaspoon finely ground pepper
1 1/2 teaspoons coarse salt
2 large eggs
1 cup unsulfured molasses
Royal Icing
Fine sanding sugar, for sprinkling
Directions

Sift together flour, baking soda, and baking powder into a large bowl. Set aside.
Put butter and brown sugar in the bowl of an electric mixer fitted with the paddle attachment; mix on medium speed until fluffy. Mix in spices and salt, then eggs and molasses. Reduce speed to low. Add flour mixture; mix until just combined. Divide dough into thirds; wrap each in plastic. Refrigerate until cold, about 1 hour.
Preheat oven to 350 degrees. Roll out dough on a lightly floured work surface to a 1/4-inch thick. Cut into snowflakes with a 7- inch snowflake-shape cookie cutter. Space 2 inches apart on baking sheets lined with parchment paper, and refrigerate until firm, about 15 minutes.
Bake cookies until crisp but not dark, 12 to 14 minutes. Let cool on sheets on wire racks.
Put icing in a pastry bag fitted with a small plain round tip (such as Ateco #7). Pipe designs on snowflakes; immediately sprinkle with sanding sugar. Let stand 5 minutes; tap off excess sugar. Let icing set completely at room temperature, about 1 hour. Store cookies between layers of parchment in an airtight container at room temperature up to 5 days.




ROYAL ICING(This is the kind of frosting that hardens, so it packages well)

Ingredients
Makes about 2 1/2 cups

2 large egg whites, or more to thin icing
4 cups sifted confectioners' sugar, or more to thicken icing
1 lemon, juiced

Directions
Beat the whites until stiff but not dry. Add sugar and lemon juice; beat for 1 minute more. If icing is too thick, add more egg whites; if it is too thin, add more sugar. The icing may be stored in an airtight container in the refrigerator for up to 3 days.