Round Lake Bread and Cinnamon Buns

Round Lake Bread

Compliments of Heather Lacoursiere

Mix:

1/2 c. warm water

1 tsp. white sugar

2 1/4 tsp. (1 pkg.) yeast, traditional

Set in warm place until it foams. (in the oven with the light on works well)

In a large bowl mix together:

1 1/2 c. warm water/milk

1 egg, beaten

1/3 c. molasses or honey

1 tsp. salt

3 T. oil/shortening

Melt shortening and honey/molasses in the warm water. Then add the beaten egg and salt.

Mix above ingredients with yeast mixture.

5-6 c. flour (may need more)

Add flour to wet ingredients slowly. Add flour until the dough doesn't stick to your hands when kneading, but it should still be tacky. Knead 10 minutes longer.

Oil bowl. Place dough in the bowl, then flip it over so there is oil on both sides of the dough. Let it rise 2 hours or until double in size.

Punch dough down and squeeze out air bubbles. Divide into 2 loaves and place in greased bread pans. Let rise 1/2 hr - 45 minutes in the oven with light on and with bowl of hot water for humidity.

Bake at 375 F

Bake for 15-20 minutes

To make into Cinnamon Buns:

Make single batch of Round Lake Bread then follow recipe as below.

Ingredients:

• Mix and whisk until smooth:
• 1 c. butter, melted
• 1 c. brown sugar
• 
  
• Pour into greased 10 x 14 inch baking pan. (may use a larger one as a whole row of mine were pushed out of the pan)
• Sprinkle bottom of pan with 1/2 cup pecans; set aside.
• 
  
• Melt 1/4 c. butter
• Set aside.
• 
  
• Combine:
• 3/4 c. brown sugar
• 1/2 cup pecans/raisins (opt.)
• 1 T. cinnamon
• Set aside.
• 
  
• Turn dough out onto a lightly floured surface, roll into an 19x15 inch rectangle. Brush with 2 T. melted butter, leaving 1/2 inch border uncovered
• Sprinkle with brown sugar and cinnamon mixture.
• Starting at long side, tightly roll and pinching the seam to seal.
• Brush tops with remaining 2 T. butter.
• With serrated knife, cut into 15 pieces; place cut side down, in prepared pan.
• Cover and let rise for 1 hour or until doubled in volume.
• 
  
• Bake at 375 degrees F (190 degrees C)
• Bake for 25 - 30 minutes, until golden brown
• Let cool in pan for 3 minutes, then invert onto large serving platter.
• 
  
• Compliments of Ooey-Gooey Cinnamon Buns

http://allrecipes.com/Recipe/Ooey-Gooey-Cinnamon-Buns/Detail.aspx?strb=1

Apple Cinnamon Granola

Mix in large bowl:
4 c. Rolled Oats
(A blend of barley flakes, kamut flakes, rolled spelt, a handful of bran or flax, and rolled oats is really nice)
2/3 c. almonds, crushed
2/3 c. coconut
2/3 c. pecan halves

In medium saucepan heat and boil until sugar is dissolved:
2/3 c. apple concentrate
2/3 c. dark brown sugar
4 T. veg. oil
2 tsp. cinnamon
1/8 tsp. nutmeg

Pour boiling syrup over oat mixture; stir until well mixed to coat evenly. Grease large baking pan. Spread mixture evenly in baking pan.
Bake at 325F for 20 min, stirring frequently with metal spatula until edges are golden. (until granola begins to dry)

Add:
2 c. dried apple pieces, chopped
3/4 c. raisins

Mix well and bake about 12 minutes longer, stirring occassionally.
Cool completely on baking sheet.
Can be stored in airtight container at room temperature for 1 week.
Freezes well.
Makes 3/4 of an ice cream container.

Flaxseed Cookies

-aka. Bowel Buddies
- Compliments of my co-worker Kirsti Knight

2 1/2 c. ground golden flaxseed
2 tsp. baking powder
2 tsp. cinnamon
1/2 c. sweetner (i.e., maple syrup, honey)
2-3 eggs
1 tsp. vanilla
1/2 - 1 c. water or applesauce (depending if you like a drier cookie)
1 c. frozen blueberries, banana, stawberries, etc.

Add raisins, currents, or cranberries....
Optional: Grind up almonds (1/2 c. ground)

Mix wet in blender. Mix dry ingredients. Mix together. Drop by tablespoon on greased cookie sheet.
Bake for 25-30 minutes at 350 F. (until bottom of cookies are golden brown)
Refridgerate or freeze immediately after cooling.

Note: I haven't tried to make this cookie yet, but I have tasted it and it is actually very tasty and moist.

Curried Beef Pot Pie

2 T. olive oil
1 lrg .onion, diced
1 T. garlic (2 cloves)
1 T. ginger, fresh minced (or 2 tsp. ground)
2 T. curry powder
3 T. flour
1 c. carrots, diced
1 c. potatoes, diced
2 1/2 c. beef broth
2 cinnamon sticks
2 T. chopped mango chutney
1/2 c. raisins
1/2 c. peas
3 Roma tomatoes, diced (or 1 can 14.5 oz. diced tomatoes)
1/4 c. flat-leafed parsley
2 c. ground beef, browned
salt & pepper

• Heat oil in large, heavy pot. Add onion and cook, 8 min.
• Add garlic, ginger, curry powder, and flour; cook, stirring constantly, 2 minutes
• Add carrots, potatoes, broth, cinnamon; simmer 20 minutes
• Add chutney, raisins, peas, tomatoes, parsley, beef, salt & pepper; cook 5 minutes
• 2 layers of pastry - brush with egg

Bake @ 350 F for 40 minutes until golden

Notes: I've made this pie several times. It just keeps getting better. A nice mixture of sweet and spicy and a touch of savory.

Quinoa Salad

- Courtesy of Heather Lacoursiere

2 cups Quinoa
2 1/2 cups chicken stock (may need a little more)

Simmer 1/2 hour.
Cool.
Mix Dressing.

1/2 cup orange juice
2 tsp. orange zest
1/2 cup rice vinegar
1/2 tsp. cumin

Add to Quinoa with
1 cucumber, seeded and diced
1/2 cup green onions (opt.)
1 cup dried cranberries


Notes: This is a scrumptous salad, popping with deliciously subtle flavors of fruit, vegetables, and grains delicately balanced by the chicken stock in which the quinoa is simmered.

Crisp Peppermint Patties

Ingredients:

1 cup butter-flavoured shortening

1/2 cup white sugar

1/2 cup packed brown sugar

2 eggs

1 pkg. (12 oz.) After-eight peppermint patties

1 tsp. vanilla

2 1/3 cup flour

1 tsp baking soda

1/2 tsp. salt

Preparation:

Mix shortening and sugar until fluffy. Beat in eggs, melted peppermint patties and vanilla.

Add flour, baking soda, and salt gradually.

Cover and chill 30 minutes (until easy to handle).

Roll into balls and set 2 inches apart on ungreased baking sheet. Bake at 375 degress for 8-10 minutes or until surface cracks.

Cool 2 minutes before removing from baking sheet onto rack.

NOTES:

These taste just like peppermint patties in cookie form. I used After-eights because they have more chocolate on them than the round mint patties which have more mint.

It is important that butter-flavoured shortening is used so that the cookies will still be soft but will have the crisp cracks on top.

Quick Black Bean Soup

(top with grated cheese)

2 T. olive oil
1 1/4 c. onion, chopped
4 large garlic cloves, finely chopped
1 1/2 tsp. thyme
2 16-oz. cans black beans or bean medley (keep liquid)
600 ml. chicken broth
32-oz. tomatoes, diced in juice
1 14-oz. can corn
2 carrots, thinly sliced
1 small orange pepper, chopped
1 small red pepper, chopped
2 tsp. ground cumin
1/4 tsp. red pepper powder
1 1/2 tsp. hot pepper sauce (opt.)
1 tsp. lime juice
salt to taste

Heat oil in large pot. Add onion, garlic, and thyme: saute until onion is translucent. Add beans with juice, broth, tomatoes with juice, peppers, cumin, red pepper powder, carrot, corn, lime juice. Bring to a boil. Reduce to med-low heat and simmer until soup thickens slightly. (20 min)

Serves 6

Options:
1. Add Hot Pepper Sauce
2. Add chipolte peppers in adobe sauce
3. Use balsamic vinegar instead of lime juice
4. Can puree soup in blender for a smooth taste
5. Top with sour cream and chopped cilantro
6. Add tuscan steak rub for a more smokey flavor


NOTES:
This is a very easy and full flavored soup, one of the best soup recipes I have had recently. It has a nice balance of beans and vegetables. Absolutely delicious. It also freezes well.