Sunflower 6-Grain Bread

I love the graininess in multigrain breads so I thought I'd try some out. I found a recipe in my copy of Betty Crocker's New Cookbook that called for 7-grain cereal. I had some of the 6-grain rolled cereal (that you can buy at Cole's Livery) so I used that instead. This is what I did:

1 1/2 cups all-purpose flour (I used whole wheat)
3 tablespoons packed brown sugar
2 tablespoons vegetable oil
1 1/2 teaspoons salt
1 package dry yeast (2 1/4 tsp.)
1 cup very warm water
1 1/2 cups 6-grain rolled cereal
1/4 cup raw sunflower nuts
1 to 1 1/2 cups whole wheat flour
vegetable oil

1. Mix all-purpose flour, brown sugar, 2 tablespoons oil, the salt and yeast in large bowl. Add warm water. Beat with electric mixer on low speed 1 minute, scraping bowl frequently. Beat on medium speed 1 minute, scraping bowl frequently (I just mixed mine by hand).
2. Stir in cereal and nuts. Stir in enough whole wheat flour, 1/2 cup at a time, to make dough easy to handle.
3. Turn dough onto lightly floured surface. Knead about 10 minutes or until smooth and elastic. Place in greased bowl and turn greased side up. Cover and let rise in warm place about 1 hour or until double. Dough is ready if indentation remains when touched.
4. Grease bottom and sides of loaf pan with shortening.
5. Shape loaf and place in pan. Brush loaf lightly with oil. Cover and let rise in warm place 45 minutes to 1 hour or until double.
6. Move oven rack to low position so that top of pan will be in center of oven. Heat oven to 400 degrees F.
7. Bake 25 to 30 minutes or until loaf is deep golden brown and sounds hollow when tapped. Remove from pan to wire rack; cool.

I love this grainy texture - isn't that beautiful?

** the 6-grain cereal mix has sunflower seeds in it already so you do not need to add more if you don't want - I happen to like sunflower seeds so I added them to mine. it was delicious! also, my two loaves (I doubled the recipe) were given a little extra time to rise and so they fell in the oven. I'm sure if I had done it right they would have turned out perfectly!

***I just might be related to my grandmother since I feel the need to explain every dish I make and point out all its flaws:) Hope you enjoy!!

Blueberry Muffins

This morning we had this for breakfast:

Blueberry muffins and a strawberry shake made with the frozen fruit I bought from Cole's Livery.  I also made the muffins with whole wheat, using the wheat I ground in my own grinder.   I love it because they are tasty and because my son will eat them.  They are made with whole wheat and blueberries, where can you go wrong?  

Blueberry Muffins

*Recipe courtesy of "The I Do Cookbook for the Bride and Groom"

2 Cups frozen blueberries*

1/4 cup flour

1/2 cup butter, softened

1 cup sugar

2 large eggs

2 tsp. vanilla

2 cups flour**

2 tsp. baking powder

1/4 tsp. salt

1/4 tsp. cinnamon

1/2 cup milk

* I use less blueberries, a little over one cup

** I use 1 cup wheat and 1 cup white flour

Topping (optional):

1/2 cup brown sugar

2 tbsp. flour

3/4 cup uncooked oatmeal

1/4 cup butter

1. Preheat oven to 375 degrees.  Line 12 standard size muffin cups with paper liners or grease muffin pan.

2. Place blueberries in colander.  Rinse well and let drain.  Sprinkle with 1/4 cup flour.  Toss gently until berries are coated with flour.  Set aside.

3.  In mixer bowl, cream butter and sugar.

4.  Add eggs, one at a time, beating after each addition.  Stir in vanilla.

5.  In another bowl, combine flour, baking powder, salt, and cinnamon.  Gradually add to butter mixture.  Mix until blended.

6.  Add milk and mix lightly.  Do not beat.

7.  Carefully fold in blueberries.  Fill muffin cups approximately 3/4 full.  

8. Sprinkle with topping.  Bake 25 minutes or until set and lightly browned.

Leftover muffins can be placed in freezer bag and frozen for later use.  To reheat thawed muffins, place under broiler 30 to 60 seconds.  Watch closely.

Italian Chicken and Vegetable Soup

This recipe is delicious. A friend with Italian roots suggested the pasta so I added pasta tonight. I prefer the original recipe without the pasta.

2 Tablespoons olive oil
4 boneless, skinless chicken breasts, cut into bite-sized pieces
1 small onion, chopped
1 cup of sliced carrots (about 3 small)
2 1/2 cups sliced zucchini (about 2 medium)
2 (14.5 ounce)cans diced tomatoes with basil, garlic, and oregano (or plain and add spices)
2 (14.5 ounce)cans chicken broth
grated Parmesan, optional

In a large Dutch oven, heat olive oil over medium-high heat. Add chicken, and cook for 10 minutes, stirring frequently. Add onion and carrots and cook for 5 minutes. Stir in zucchini, diced tomatoes, and chicken broth. Bring to boil, reduce heat and simmer, uncovered. for 30 minutes. Top each serving with grated Parmesan, if desired.

It works wonderful with your jars of canned chicken (not store bought).

Serve this with homemade cornbread and you are sure to please the family.