Triple-Seed Bread

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This recipe comes from “300 Best Bread Machine Recipes” by Donna Washburn and Heather Butt (She said “butt”. Tee-hee!), though considering I’ve found duplicate recipes in other books by this duo you may find this one there, too. Like the recipes from “Bread Machine Magic” I’ve written them as I would a crochet pattern: Medium (Large, X-Large, 2X). Medium is 1.5 pounds; Large is 2 pounds; X-Large is 2.5 pounds; 2X is 3 pounds.

  • 1-1/4 cups (1-1/3 cups, 1-3/4 cups, 2 cups) water
  • 1-1/4 teaspoons (1-1/2 teaspoons, 2 teaspoons, 2-1/2 teaspoons) salt
  • 2 Tablespoons (2 Tablespoons, 3 Tablespoons, 1/4 cup) vegetable oil
  • 2 Tablespoons (3 Tablespoons, 3 Tablespoons, 1/4 cup) liquid honey
  • 1 cup (1-1/3 cups, 1-1/2 cups, 2 cups) whole wheat flour
  • 2 cups (2 cups, 2-1/4 cups, 2-2/3 cups) bread flour
  • 1/4 cup (1/3 cup, 1/2 cup, 2/3 cup) buttermilk powder
  • 1/4 cup (1/3 cup, 1/2 cup, 2/3 cup) unsalted, raw pumpkin seeds (pepitos)
  • 1/4 cup (1/3 cup, 1/2 cup. 2/3 cup) unsalted, raw sunflower seeds
  • 1/4 cup (1/3 cup, 1/2 cup, 2/3 cup) sesame seeds
  • 3/4 teaspoon (1 teaspoon, 1 teaspoon, 1-1/2 teaspoons) bread machine or instant yeast

Measure ingredients into baking pan in order recommended by your bread machine’s manufacturer. Insert pan into the oven chamber.

Bake Cycle: Whole Wheat Cycle
Optional Bake Cycle: Whole Wheat Raisin/Nut Cycle

Red-Hot Porker

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  • 12 ounce can of beer (your choice)
  • 2 cans (4 ounces) sliced or chopped jalapeños, drained
  • 4 Tablespoons hot-pepper sauce
  • 2 cans (15 ounces) original style Sloppy Joe sauce
  • 4 teaspoons Worchestershire sauce
  • 5 pounds boneless country-style pork ribs

Put everything into a large bowl, ribs last. Gently toss and turn ribs to coat before covering bowl and placing in refrigerator. Allow to marinate overnight, turning periodically.

Heat up the grill to medium (if you can hold your hand 5 inches above the grilling surface for 3-4 seconds, it’s medium). Place ribs on grill and cook them, turning and basting them with the marinade a few times, until they reach 150-155°F on an instant read thermometer — about 15 minutes.

Place the remaining marinade in a pot and heat on the stove until boiling. Pour over the cooked ribs.

Makes 16 servings

Lemon Roast Chicken

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Inspired by Greek cooking.

  • 3 pound (or larger) whole chicken (I’ve used Roasters)
  • salt and pepper
  • 1 teaspoon oregano
  • 2 cloves garlic, minced
  • 2 Tablespoons unsalted butter
  • 1/4 cup water
  • 3 Tablespoons lemon juice

Rinse chicken and set aside neck and giblets for another use (my cats love them!). Pat dry. Season chicken with  salt and pepper. Sprinkle half the oregano and garlic inside the cavity.

Melt butter in a large frying pan. Brown chicken on all sides before placing in crock pot. Sprinkle with remaining oregano and garlic. Add water to frying pan; stir to loosen brown bits. Pour into crock pot.

Cover and cook on Low for about 4 hours (a larger bird may take up to 6 hours). Add lemon juice the last hour of cooking.

Transfer chicken to serving board. Skim fat and pour juices into a gravy server/sauce bowl. Carve bird. Serve with some of the juices poured over each serving.

Makes 6 servings (more if using a larger chicken)

Maple-Butter Glazed Carrots

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“Candied” carrots were always one of my favorite veggies. Unfortunately their yummy sweetness still has yet to tempt my kiddos. :(

  • 1 cup water
  • 1 teaspoon salt
  • 2 pounds carrots, peeled and thickly sliced
  • 1/4 cup maple syrup (the real stuff, not the imitation crap)
  • 1/4 cup unsalted butter
  • 1 teaspoon leaf marjoram, crumbled
  • 1 teaspoon salt
  • 1/4 teaspoon pepper

Bring water and 1 teaspoon salt to boiling in a medium-sized, heavy saucepan. Add carrots; return to boiling and cover. Reduce heat and simmer for 15 minutes or until carrots are just tender. Drain throughly.

Cook maple syrup, butter, marjoram, salt and pepper in a large skillet over low heat for 2 to 3 minutes or until bubbly and caramel-like in consistency.

Add carrots. Toss gently to coat in the maple butter. Cook over high heat, tossing gently, until carrots are glazed and liquid is absorbed.

Whipped Potato Casserole

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A recipe I stole (and rewrote) from the November 29, 2010 issue of Family Circle. Since I don’t like nuts on my mashed potatoes, and the Teen doesn’t like them at all, I omitted them from the recipe.

  • 5 pounds all-purpose potatoes, peeled and quartered
  • 1/2 cup butter, softened
  • 1-1/4 cups half-and-half
  • 8 ounces cream cheese with chives
  • 1 teaspoon garlic salt
  • 1/4 tsp nutmeg

Place potatoes in a large pot. Add enough water to cover. Lightly salt and bring to a boil. Lower heat; simmer for 15 to 20 minutes or until fork-tender. Drain.

Preheat over to 350° F. Coat a 2 quart baking dish with non-stick cooking spray or shortening.

In a large bowl, mash potatoes with a hand mixer. Add butter, half-and-half, cream cheese, garlic salt and nutmeg. Beat potatoes on medium-high speed until very smooth. Spoon into prepared dish.

Bake for 45 minutes, until lightly browned. Let stand 15 minutes before serving.

Makes 12 servings