Category Archives: Baked Goods

how it turned out

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While this is not the same recipe as I started with in my last baking post, this is my Red River Cereal bread that resulted in another late night baking session. I use organic cereals from my local farmers market. I am very pleased with how this loaf turned out.

Sorry for the picture quality, I do not have a digital camera and used my computer to take the picture (which is why you see my sofa in the back).

Red River Cereal bread (makes 2 large loaves)

1 cup Red River Cereal

3 cups boiling water

3 tbsp honey

2 tbsp lard

1 tbsp molasses

1 tbsp salt

2 packages of instant yeast or 2 1/2 tablespoons instant yeast

2 cups whole wheat flour

up to 4 cups all purpose flour

Combine cereal with boiling water and let sit until cereal has soften and temperature reduces to slightly above room temperature.

Add honey, lard, molasses into cooling mixture and let melt. Stir well.

In a mixer or large mixing bowl, combine whole wheat flour, salt, yeast, and 3 cups all purpose flour and mix thoroughly. Reserve the last cup of flour to add gradually to adjust the dough.

Add cereal mix to the flour and mix dough until it comes together adding extra flour if needed. Let rest in the bowl covered for 20 minutes before kneading further. After 20 minutes of rest, turn dough onto a floured surface and knead shortly, for about 4 – 5 minutes.

Let dough rise covered in an oiled bowl until doubled in size, about 1 – 1 1/2 hours. Gently punch down and let rest for 20 minutes, covered.

Divide dough into two equal portions and shape into loaves. Place in large loaf pans and let rise, covered until doubled in volume about 45min – 1 hour.

Bake in a 350°F oven for 35-40 minutes.

Remove from pans and let cool on wire racks. Brush tops with butter.


late night bakery

***I found this post in the edit section but not published. So the info is way out of date***

Last night my house was filled with the smell of fresh bread. For me, there is nothing so comforting as the smell of fresh bread. Last night, I baked out of joy and more importantly out of necessity. Currently I am on a wealth diet and am looking for ways to stretch my $6 a day.

I made a oatmeal bread found in my “More with Less” cookbook, and it cost just pennies to make and if that was not enough to make me happy, the smells, textures, and movement involved in baking bread are a part of my wellbeing. I try and think positive things about and for the people who will receive the bread, (even if it is me) which also makes for inexpensive therapy! I find that a little kiss helps the dough ball rise well.

Below is a picture of last nights baby just before the kiss. By the way, the cutting board that she is resting on is named Esther.

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what really happened

Last post recorded my insecurities about making a cheesecake. That has come and gone, and produced a well-liked raspberry and chocolate cheesecake. Not the flavour I was initially going for, but when fresh raspberries from the family farm  arrive on your door step, how can one say no!

The centre was cream cheese and ricotta, with smashed fresh raspberries. I added a hint of cocoa powder and baked it, then glazed it with a dark chocolate ganache. The result was a dark chocolate outside, and a creamy pink and brown centre.

There was one crack, but was easily sealed up with hardened ganache. Very tasty!


Cheesecake Insecurities

cheesecake clipart, how cutecheesecake clipart, how cutecheesecake clipart, how cutecheesecake clipart, how cutecheesecake clipart, how cutecheesecake clipart, how cutecheesecake clipart, how cuteI have always thought of myself as a cheesecake clipart, how cutecheesecake clipart, how cutecook rather than a baker. I find that following a cheesecake clipart, how cutecheesecake clipart, how cuterecipe (a necessary skill in baking) to be a challenge for me. I tend to add or subtract as my heart desires.

Today, my task is to make a cheesecake. Since I have not  found a recipe that pleases me, I am going to attempt to create the flavour I want from a collection of recipes. Are there those who have some cheesecake wisdom? What will happen if I fool around with the recipes?  How do I prevent the dreaded cracks in the final product? 

Oh and by the way, I am hoping to create an chocolate/espresso flavoured cheesecake, a little lighter on the cream cheese by adding ricotta and sour cream.


hamburger buns

hamberger-bun.jpgFor many people, summer brings with it the wonderful opportunity to do get out the grill for some BBQ-ing! But if you are like me, Summer just means you do more grilling and your BBQ finds its self working all year round.

There are so many great things that can be grilled but fresh hamburgers are one of my favourite! I have no problem making the hamburger patty, but up until now, I have not been making my own buns. With the new addition to my family (my new KitchenAide) I have taken on the task of making not only my own burgers, but hamburger buns. Here is the recipe that I used to get the buns (pictured above):kitchenaide-top-wet.jpg

I combined 1/4 cup sugar, 1 1/2 cups warm water and 8 g of yeast and let stand for 10 mintues. In the mean time, I added 1 egg, 1/4 cup cooking oil, and 1/2 tsp salt together. In the KitchenAid, I had 1 cup all-purpose flour, added and mixed in the yeast, added egg mixture and slowly added flour (approx 3 1/2 more cups, total flour used: 4 1/2 cups).

kitchenaide-top.jpgI turned onto a floured surface and kneaded the dough until smooth and elastic.

To make the buns, I made small (4 oz) balls and placed on a baking sheet about 2 in apart. Flatten each slightly with your hand. Let them rise until double in size (about an hour) and bake at 375 for 15-20 minutes. Brush tops with butter!

These buns have a rich and sweet flavour. The texture is chewy and springy and do not fall apart with a burger inside of it. Enjoy!


totally loaded granola bars

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There are a million and one different types of granola bars out there on the market. I like only one or two of them enough to buy them. Making your own granola bar is a great way to ensure “quality control” when it comes to freshness, healthier, non-preserved ingredients and you also greatly reduce the amount of waste that goes into the packaging for each bar. My recipe (posted below) for “Totally Loaded Granola Bars” tastes light, nutty and fruity!

The best part is you can *totally* customize them to suit your taste preferences. I HATE raisins, so that is what I left out. You can become pretty creative with the very broad recipe. It is adapted from the back of a Rogers Flat Oats bag and has been modified somewhat to reduce some of the sweetness.

Totally Loaded Granola Bars:

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