Red River Cereal bread

Bread making is where art and science meet to create something wonderful. Something nourishing for your body, mind and spirit. It helps to know how things work, but is not essential to success. Every ingredient serves a specific purpose and all work together toward the outcome.
Success may take practice. There are days it will not turn out well for no apparent good reason. Please do not give up. The more you do it the better you will get. You will learn to look at your dough, feel it, smell it and know if it needs more flour or to be kneaded a little longer.
Besides, it’s homemade bread. Even when it’s bad it’s good.

1 cup Red River Cereal (or Sunny Boy) (1/4 c. cereal cooked in 1 c. water)
1 tablespoons butter
1 tsp. salt
2 tablespoons honey or molasses

3 cups unbleached flour (or all-purpose, or whole wheat)
1 package instant yeast

1 c. buttermilk (when milk goes south in my fridge I throw it in a container and put it in the freezer to use for a recipe that calls for buttermilk like this one. You could use regular milk with some acid like vinegar or lemon juice or yogurt or even water)

While the cereal is cooling add the butter, salt and honey.

Mix together the flour and the yeast.

Once the cereal mixture is room temperature, add it to the flour along with the buttermilk and mix. Add flour slowly until you have a soft, sticky dough. I do all of this in my stand up mixer. You could take it out and knead it on the counter if you like. This is not only therapeutic, but improves the texture of the bread.

Place the dough in an oil bowl, put oil on top of the dough, cover with a dry towel and put in a warm place.

The dough will double in about 45 minutes or an hour.

Punch it down (just deflate it, kneading is not necessary). Cut it in two and form two loaves. Place them in greased loaf pans, cover with a dry cloth and rise again until doubled. About 30-45 minutes.

Bake at 350F for about 30-45 minutes. Until they look done.

Super Fantastic Shrimp and Noodles

This dinner came together ‘accidentally’ and was fantastic!

Marinate 20 shrimp in;
3 tablespoons soy sauce
2 tablespoons lemon juice
1 tablespoon chili sauce
3/4 teaspoon ground ginger

Stir fry in the order given;
one bloop of canola oil
half an onion
half a red pepper
half a green pepper
one carrot
one celery stick
shrimp

Meanwhile cook some spaghetti (rice would be delicious too)

Peanut sauce;

1/2 cup peanut butter
zest and juice of one small lime
2 tbsp soy sauce
1 tbsp fish sauce
1 clove garlic
dash ginger powder
1 tbsp sugar in the raw
1 tbsp chili garlic paste
1/2 cup hot water
Shake it all about. I made this right in the peanut butter jar with what was left-I just threw everything in.

Throw some peanut sauce in when you throw the shrimp in. By the time the shrimp is cooked, the sauce will have thickened a little.

Toss some peanut sauce with the spaghetti, then serve with the stir fried veggies and shrimp.

Streusel Apple Coffeecake

The weather is cold and grim.
I have too many apples in the fridge.
Mmmmm…CAKE!

1 1/2 cups packed light brown sugar
3/4 cup all-purpose flour
1/2 cup butter, chilled and diced
2 teaspoons ground cinnamon
1 cup chopped walnuts

Mix brown sugar, flour, and cinnamon. Cut in the butter with a fork until crumbly. Stir in walnuts. Set aside

3 1/4 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 cup butter, room temperature
1 1/2 cups white sugar
3 eggs
2 teaspoons vanilla extract
2 cups plain yogurt
2 apples – peeled, cored and sliced. Granny Smith are my favourite for baking, but use whatever you have on hand.

Grease and flour a Bundt cake pan.

In a large bowl, cream together the butter and sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each. Then stir in the vanilla and yogurt. In a separate bowl, stir together flour, baking powder, and baking soda. Gently stir in the flour mixture just until blended.

Pour about half of the batter into the Bundt pan, sprinkle with 1/4 of the streusel, and layer with apples. Sprinkle with 1/2 the remaining streusel. Pour in the remaining batter, and top with the remaining 1/4 streusel. Lightly pat the top layer of streusel so it sticks to the cake batter.

Bake 50 to 60 minutes in a 350 F oven, or until a toothpick inserted in the center comes out clean. Cool in the pan on a wire rack 15 minutes. Place cookie sheet over pan and carefully invert both. Remove Bundt pan, and let the cake cool completely.

Dust it with icing sugar to make it pretty.