Plenty Sweet Life

Grandma's Recipes One By One!

Shredded Wheat Bread

Today’s recipe for Shredded Wheat Bread comes from my godmother. She and I were talking about baking bread last summer, and when she talked about this bread, her eyes lit up and she said, “oh, that Shredded Wheat Bread was SO GOOD!” She sent me the recipe and I had to make it! I’m just sorry I took so long to do it! This is a photo of she and my mom when they were 9 and 10 years old. They grew up more like sisters than cousins, and since they were only a year apart in age, their mothers (Grandma and one of her sisters) enjoyed having them dress alike! I think the girls thought it was fun, too!

I love the dresses in this one! They also have matching haircuts!! So cute!

Ok – on to the bread. I’m putting it in the category of Retro Oddities, but this bread is anything but odd. It’s absolutely delicious! It’s a lot like, and just as delicious as, a few other bread recipes I’ve made, like Overnight Rye Bread or Dark Bread.

OMG. This. Bread. Is. So. Good.

Here is the recipe as I made it:

Shredded Wheat Bread

Pour over 3 large regular shredded wheats (or 1 paper package of the big biscuits):

2 3/4 cups boiling water

Add:

1 1/2 teaspoon salt

2 teaspoons shortening (I used butter)

1/2 cup molasses

Cool to lukewarm.

Dissolve together:

1/4 cup warm water

1 package yeast

Mix in:

8 1/4 cups flour

Knead 5 minutes (I used my big mixer with a dough hook for this).

Let rise in a greased bowl, covered with plastic wrap, for 1 hour.

Punch down.

Form into loaves and let rise in pans another hour, covered with plastic wrap.

Bake at 400 degrees for 30 minutes.

Make sure that the big Shredded Wheat biscuits are what you use for this bread. They come in a paper pouch – don’t use the little ones or the ones that are frosted!

I broke the biscuits up a bit, but the adding the boiling water works like a charm to soften them. I don’t really think you would need to break them up.

You add the boiling water and the Shredded Wheat basically dissolves.

Add the other ingredients and dissolve the yeast in the warm water so it’s ready to add.

I mixed in about half of the flour with a wooden spoon, then I switched to the big mixer.

First I mixed in the rest of the flour, then switched to the dough hook and ran the mixer for about 10 minutes to knead it.

I kneaded it by hand a couple of times to make it into a nice, smooth ball. Then I put the ball of dough into a greased bowl (flipping it over so it’s greased on top), cover with plastic wrap and let it rise for an hour. It should double in size.

Punch it down.

I cut the dough in half, formed it into loaves, put it in the pans and let it rise another hour. I think I could have made it into 3 loaves. The only complaint from the boys was that it wouldn’t fit into the toaster! 3 smaller loaves would make that easier.

Oh so pretty! Here they are, straight out of the oven and brushed with soft butter.

This bread slices so nicely, it would be nice to be able to put this in the toaster.

There’s nothing better than a sandwich on freshly baked bread. Well, the only thing better than that is having a fresh slice, still a little warm, slathered in soft butter. Oh wow. My godmother was right – this Shredded Wheat Bread is SO GOOD!!!!!!!!

 

 

 

 

 

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All Bran Muffins

These All Bran Muffins have it all – ALL the bran! They are loaded with fiber and goodness! How can they not be with ingredients like All Bran cereal, Shredded Wheat cereal, and Grape Nuts cereal?! There are MANY recipes for bran muffins of all kinds from Grandma and her sisters. They must have needed to keep things moving! Ha! Well, these muffins work well in that regard! I don’t know if I’d have more than one at a time, if you know what I’m sayin’.

These muffins are definitely full of fiber, but they’re also very tasty!

Here is the recipe as I made it:

All Bran Muffins

Pour 2 cups boiling water over:

2 cups Shredded Wheat cereal (I broke it up a bit before doing this)

Let it sit while mixing the rest of the ingredients.

Cream:

3 cups sugar, less 2 Tablespoons

1 cup butter, plus 2 Tablespoons

Add:

4 eggs, beaten

1 quart buttermilk

Add:

3 cups All Bran cereal

2 cup Grape Nuts cereal

Sift together:

5 cups flour

5 teaspoons baking soda

1 teaspoon salt

Add to creamed mixture and fold in soaked Shredded Wheat cereal.

Bake in greased tins at 400 degrees for 15-18 minutes.

The recipe says they freeze well, and they do!!

This calls for 2 cups of Shredded Wheat, and that is the amount of the large ones that come in a brown paper package inside the box.

This took the biggest mixing bowl I had! It makes a big batch – I got 4 dozen plus 4 muffins from this.

Because it is such a large amount of batter, it also takes a bit of muscle to mix it all.

The muffins turn out beautifully!

I love these muffins. They’re full of goodness with all of the cereal in them, and they’re delicious! They freeze well, so make up a batch and have them ready for a summer of fun. Breakfast is taken care of with these All Bran Muffins!

 

 

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Ham Salad or Ladies Aid Spread

Ham Salad or Ladies Aid Spread was a staple at the ladies church group Grandma belonged to called Ladies Aid. The ladies would gather monthly at church for fellowship, a program – usually a musical piece or reading of some kind, and lunch which consisted of sandwiches – usually this ham salad or tuna salad, dessert or pie or cake or bars, and good old Swedish coffee. Once when Grandma was one of the people in charge of the program for the day, I was recruited to sing “Beautiful Savior”. I was about 8 years old or so, and I was paid one dollar! I was NOT a fan of singing in front of people, so I’m sure I needed to be bribed to do it. Ha! Singing that day is not one of my favorite memories! For some reason, even now when I have occasion to go into Grandma and Grandpa’s church basement, I still smell the sandwiches and coffee – even though that was years ago. This Ladies Aid Spread has become a staple for our family. I made it a lot when our kids had softball or baseball games or tournaments because it travels well. One time (when we had three children playing in games on the same nights), I just didn’t have the time to make it, so I sent my husband to the store to buy it ready made from the deli section of our grocery store. He seriously asked the girl behind the counter, “do you have Ladies Aid Spread?” Together they finally figured out that he meant Ham Salad. I don’t have anyone going to ball games or tournaments anymore, but I still make this a couple of times a month – just for me!

Here is the recipe as I made it:

Ham Salad or Ladies Aid Spread

Mix together:

2 cans chopped ham

1/4 cup mayonnaise

3 Tablespoons pickle relish or sweet pickle relish

It’s easy to tweak this recipe to your own liking. Add more or less mayonnaise, or more or less relish, depending on how you like it.

I use a fork to break up the canned ham. Mix in the mayonnaise and pickle relish – that’s it!

This is a very simple, but tasty recipe. I try to keep it as healthy as possible, but if you don’t mind a bit of extra sugar – and it doesn’t add very much – use sweet pickle relish in this. My sister and her family have found that the best thing to put in it is Grandma’s Sweet Pickles that have been chopped. Oh yes – using those makes a pretty outstanding batch.

I like to put this on buns, but bread works just as well. Buns hold up best if you’re taking these on a road trip or taking these sandwiches for an outing like ball tournaments or picnics.

Most of my family likes the sandwiches just like this, but I’ve been trying to get more veggies into everything, so now I use lettuce as part of the sandwich.

This sandwich spread is great for having on hand, or for packing for a road trip. I will be making this for our summer road trip this year! We should really call it Ham Salad, but in our family we like to refer to this delicious sandwich spread as Ladies Aid Spread!

 

 

 

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Poppy Seed Buns

One thing I don’t have photos of, from the days of staying at Grandma and Grandpa’s farm, is the game playing. I really regret that because my sister and I played a LOT of games with them: Rook, Rack-O, Chinese Checkers, Old Maid, Rummikub, Checkers, Sorry, and card games. Sometimes we would play all night. Of course, we never wanted to stop when it was time for bed. It was a lot of fun, and Grandma especially, was very competitive. They never let us win – we had to win fair and square. There was none of this “everybody wins” type of Candyland. They also loved to play games with their great-grandchildren – board games and card games. One card game they always played with our kids when they were little, was Old Maid. We still have the cards, and they’re very well used, as you can see!

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There was one particular game of Old Maid that was played with my oldest daughter when she was about 4 years old. She and Grandma were the only two left holding cards. It was the end of the game and it was my daughter’s turn to draw a card from Grandma. She had only one card in her hand, and Grandma had two cards left in her hand: one was the Old Maid and one was the card to match my daughter’s card. Grandma put the Old Maid card up higher in her hand than the other card, thinking my daughter would pick that one and get the Old Maid. Well, my equally (and probably even more so) competitive daughter picked the lower card, got a pair because of it and won the game, leaving Grandma holding the Old Maid!!! Oh my gosh – first there was the look on Grandma’s face, then there was the screeching and howling of laughter from everyone when we realized what had happened, then there was the immense pride from Grandma about what her 4-year-old great-granddaughter had just pulled off. She told everyone she knew about that game for years. What a great memory – we’ll never forget it!!!

While we did have snacks when playing games, and the recipe for today would be a good snack for game night, I think it will also be a good addition to your Super Bowl party. You see different versions of this recipe all over the internet these days, and who am I to let a trend go untried? This recipe for Poppy Seed Buns comes from my mom, and I think she got it from someone she worked with, so they were ahead of the trend because she retired almost 25 years ago! I have never had these before, and I was pleasantly surprised at how good they were. You’ll want to try these!

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These buns are incredibly tasty and very easy to make.

Here is the recipe as I made it:

Poppy Seed Buns

Slice and put in bottom of a cake pan:

24 dinner roll bottoms (I used King’s Hawaiian rolls, but they seemed a little softer than regular dinner rolls would be – I’d stick with regular dinner rolls next time – or maybe try a batch of Buns or 6 Hour Buns and just make the buns smaller)

Add:

thinly sliced ham

slices of Swiss cheese

Put tops of dinner rolls on.

Microwave until melted:

1 cup butter

4 Tablespoons brown sugar

2 Tablespoons yellow mustard

2 Tablespoons Worcestershire sauce

2 Tablespoons poppy seeds (I only used 1 Tablespoon for this batch and that seemed like enough)

Stir sauce and drizzle over rolls.

Put into refrigerator until time to serve.

Bake uncovered at 350 degrees for 15-20 minutes.

There is a note on the card that says these can be made the night before – love that!

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Slice the rolls, put the bottoms in the bottom of the pan, and put on the ham and Swiss.

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I used deli ham and cut each piece in half.

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On go the tops and on to the sauce . . .

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. . . which is so darn tasty!

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Drizzle on the sauce and into the frig.

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I love it – another make ahead beauty!

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Get trendy with me – these will be great at your next game night or Super Bowl gathering!

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I used a sweet dinner roll for these and I think a regular dinner roll would have worked better, although both my husband and my son thought I was crazy. They liked the sweet rolls and told me to just leave it at that. I just want everyone to know – there ARE options. That being said, these are ridiculously delicious. That sweet and tangy sauce on top of a ham and cheese sandwich – so good! You can eat them with a fork, but your fingers work just as well. BTW – you WILL be licking every bit of that sauce off of your fingers!

 

 

 

 

 

 

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Day 7 – 12 Days of Scandinavian Christmas – Lefse #3 (Instant Potato Lefse)

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Today is Day 7 of the 12 Days of Scandinavian Christmas and we’re making Lefse #3 (Instant Potato Lefse). This is the third recipe for lefse that I found in Grandma’s file. The other 2 have been absolutely delicious, and this recipe was also delicious, but I had some issues with it. I’ll elaborate as we go along. I remember that when we first started to make lefse, we did use a recipe that had instant potatoes in it. While this may be that original recipe, I’m just not sure.

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As you can tell, this recipe is incomplete at the end, so I’ll fill it in as we go.

Here is the recipe as I made it:

Lefse #3 (Instant Potato Lefse)

Boil:

3 1/2 cups water

Add:

1/2 cup margarine (I used butter)

1 teaspoon salt

Pour mixture into:

4 cups instant potatoes

Mix well.

Add in:

1/2 cup cream

Mix well.

Cool.

Cover with plastic wrap.

Chill in refrigerator overnight.

This is the end of the recipe, but what to do with the 2 cups of flour? Grandma had written “wait” after it on the card, and after going back to look at other lefse recipes I’ve made, you mix in the flour the next day before frying. So that’s what I did.

Make balls of dough, roll thin, and fry on lefse griddle at 350-400 degrees.

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It’s funny how such simple ingredients can turn out so many different and delicious recipes.

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This is adding the butter to the boiling water and then to the instant potatoes.

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Here we are – all mixed up and ready for the frig.

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The next day – mix in the flour and start frying.

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Here is my set-up. I do things the way Grandma and Grandpa did – a pastry cloth and a sock over the rolling-pin, extra flour to sprinkle on the cloth so I won’t get too big of a wet spot, a nice lefse stick for moving the dough from the board to the griddle and back to the cooling area, and a paper towel handy to wipe down the top of the griddle if I get too much flour on it.

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Here is the cooling area. I only do this because Grandma and Grandpa did it this way, but it’s a good system. There is one baking sheet with paper towels on it for cooling down the lefse (it absorbs the moisture and condensation from the heat of the lefse), one baking sheet with paper towels on it for stacking the lefse after it’s cooled, and a freezer bag for packaging the lefse to it can be put in the freezer and well hidden so there will actually be some left by Christmastime.

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I did this batch of lefse by myself, so I had to have everything ready to go.

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This was one of the first ones I did and it got a bit too dark. Grandma was always adamant that she didn’t want them to be too dark, but I kinda like them that way. This lefse wasn’t as tender as the other 2 recipes I’ve made for this blog. I tried turning the temperature up and turning it down, but these got a bit tougher and crisper than we like. I prefer the recipes for Lefse and Lefse #2 to this recipe.

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Here’s a little secret about this griddle. This was Grandma and Grandpa’s griddle, so it’s been around awhile and there have been some repairs done. The thermostat went out on it years ago and instead of just buying a new griddle, Grandpa bought a new one that cost more than the griddle itself. The other repair (not really a repair, but a modification) is that one of the legs fell off, and we modified it by finding a ceramic electrical bulb fixture that just happens to be exactly the right height to keep the griddle level. Works great!

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Everybody likes butter on lefse, but some of our family like honey on it and some of our family like cinnamon and sugar on it. Some of our family like it with the works. It’s all in what your preference is.

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For this particular piece, I put on butter with cinnamon and sugar. Yum.

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Here is the lefse all rolled up with all the goodies inside. I had to try a couple of pieces warm off the griddle – it’s best that way! The rest is already packaged and hidden in the freezer. Here’s hoping it lasts until Christmas! We’re so lucky that we were able to learn from Grandma and Grandpa how to make lefse. Traditionally we made it with them on the Friday after Thanksgiving. It was fun to learn how to make it, but more than that, it was fun to talk and laugh and tell stories about the old days. It’s a great tradition for us all to have been a part of and I’m so grateful.

 

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Day 4 – 12 Days of Scandinavian Christmas – Julekage

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It’s Day 4 of the 12 Days of Scandinavian Christmas and we’re making Julekage! For some reason, I think of this is as a Norwegian bread. This was a sweet Christmas bread that Grandma really liked. She probably made it back in the day, but this is a recipe I have made for a long time. This recipe is from the Better Homes and Gardens Creative Cooking Library series of cookbooks that my mom had years ago. It’s in the book Birthdays and Family Celebrations and the bread is called Sugarplum Bread. Grandma always called it Julekage, so that’s what we call it, too. It’s not an official Scandinavian recipe, but I’m sure the recipes are similar. I’ve seen it called Swedish, Norwegian, and Danish, so it’s truly Scandinavian!

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There’s no better bread for my family’s leftover Christmas ham sandwiches!

Here is the recipe as I made it:

Julekage

Soften in 1/2 cup warm water:

2 packages of active dry yeast

Combine:

1 cup milk, scalded

1/2 cup sugar

1/4 cup shortening (I used butter)

1 1/2 teaspoons salt

Cool to lukewarm.

Add:

2 cups flour (you’ll need 4 3/4 to 5 1/4 cups total)

1 teaspoon lemon peel

Beat until smooth.

Add:

2 eggs, beaten

Beat well.

Stir in:

The softened yeast

Add:

1 1/2 cups mixed diced candied fruits and peels

Stir in:

Enough of remaining flour, or enough to make a soft dough

Cover and let rest 10 minutes.

Knead on lightly floured surface until smooth and elastic (6-8 minutes).

Place in lightly greased bowl, turning once to grease the surface.

Cover and let rise in warm place until double (about 2 hours).

Punch down.

Divide dough in half and round each into a ball.

Cover and let rest 10 minutes.

Place round loaves on greased baking sheet and pat tops to flatten slightly.

Cover and let rise until almost double (about 1 1/2 hours).

Bake at 350 degrees for 25-30 minutes (cover tops with foil after 15-20 min to prevent over browning).

Cool on rack.

While slightly warm, glaze with frosting of 2 cups powdered sugar mixed with 3-4 Tablespoons milk.

Decorate with bits of red and green candied cherries or sprinkles.

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Here we go – melting the butter in the hot milk with the sugar and salt. There are what seems like a lot of steps to this bread, but it’s worth it in the end!

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Here are the add-ins: softened yeast, beaten eggs, and chopped candied fruit (I used just cherries instead of fruit and peels).

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Here is what it looks like after adding the first 2 cups of flour.

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This is with the added chopped fruit.

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Here we are at the point where we’ve added everything and we’re starting to knead. Since I use my big mixer, the kneading part is when you put on the dough hook.

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Here is the dough ready to rise and then punched down after rising.

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This shows the dough before and after baking. Again – the house will smell so good when this is baking!

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I tend to decorate this with sprinkles instead of the candied cherries, but either way is just fine. You can freeze it with the frosting on, or leave it off until you are ready to serve it. You can make it as festive as you want to. It’s so pretty and so delicious! You’ll love this bread that’s great with leftover Christmas ham or turkey. It’s even great toasted. Enjoy!

 

 

 

 

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Day 1 – 12 Days of Scandinavian Christmas – Swedish Cardamom Bread – My 500th Post!

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Here we are on Day 1 of the 12 Days of Scandinavian Christmas! This is so exciting! I’m going to share some baking, some crafts, and some just plain awesome Scandinavian stuff. There will be some new things and some things that I’ve posted about in the past, but I want to make sure you get to see them again.

There is one more exciting thing about today – it’s my 500th post!!! I seriously can’t believe it! I’ve learned a lot and it has been so much fun to make these recipes of Grandma’s for you! There have been recipes from other friends and family, but Grandma’s recipes have been the main focus here. This has brought back a lot of memories, not just for me, but for my whole family as we’ve gotten to remember so many good times with Grandma and Grandpa at the farm and beyond. Ok, ok – I have to stop or I’ll get all emotional!

So let’s move on to our 12 Days of Scandinavian Christmas! Today we’re trying a new thing. This is not one of Grandma’s recipes, but she would have LOVED this one! Swedish Cardamom Bread is a sweet bread that I made for a Christmas gift for friends a few years ago. It’s pretty, it’s delicious, and it’s impressive. I found the recipe at about.com and you can find it here. The link is to the recipe for the dough, then click on Vetebrod for how to do the braided loaf. Because it’s a bit complicated, I’m not going to retype the recipe here. You can go to the website if you want to print out the recipe and make this delicious sweet bread.

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Can you ever really have TOO much cardamom? I think not. Next time, however, I will crush my own cardamom seeds instead of using ground cardamom just to see if I can get even MORE cardamom flavor into this sweet bread.

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And can you ever really have TOO much butter in your bread? I think not.

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I have to say – I love my mixer. Doing all this kneading by hand would be rough. After the kneading I just let it rise right in the mixer bowl.

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Knead it a few times by hand to make a nice smooth ball, then cut it in half. We’re going to end up with 2 braided loaves.

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Cut each half in 3 pieces, roll them into snakes about 18 inches long, and then braid them together, tucking under the ends.

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Beautiful and ready for another rise.

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Gently brush on the egg glaze and them sprinkle the pearl sugar over top. I was informed by my family that I was too stingy with the pearl sugar. I was told to “load it up” next time. Can your really ever have TOO much pearl sugar. I think not.

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Here are the beauties out of the oven!

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This bread is delicious warm from the oven with some butter and/or jam. It’s perfect for your afternoon “fika” or coffee! Make this now, wrap it well, and have it in your freezer for those unexpected guests that drop by. If word gets out, you may end up with a lot of afternoon coffee company!

 

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2 Ingredient Pumpkin Spice Muffins

In keeping with my pumpkin theme (into November), today I’m sharing a recipe for 2 Ingredient Pumpkin Spice Muffins. Recipes like this are all over Pinterest these days (as I well know from my 2 week-on-the-couch-pinning-frenzy). This is THE EASIEST recipe ever – not even kidding!!! 2 ingredients, that’s it! I love recipes like this, and I know Grandma would have, too – they’re so interesting. Who figures these things out? Someone with unlimited funds and an awful lot of time on their hands? Maybe it’s not really that hard to do. Who cares?! The point is – they’re delicious! This particular recipe came from a member on Weight Watchers Connect (their Facebook type thing on the app), so it’s a bit healthier than most. There is some sugar from the mix, but no fat because you use the pumpkin puree instead. Simple dimple.

Here is the recipe as I made it:

2 Ingredient Pumpkin Spice Muffins

Mix together:

1 box of cake mix (I used Spice Cake Mix)

1 15 ounce can of pumpkin puree

Bake at 350 degrees for  20 minutes.

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I mean seriously, you just mix the cake mix and the pumpkin puree – done. I’m sure you could add raisins or chopped apples or nuts to these, too.

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This makes a nice, thick batter. Into the liners and that’s it.

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I tried to get 24 muffins out of this, but I only got 22. Even though I want to be good and only have 1 at a time, when you make them this small, that’s really hard!

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A little secret about these muffins – try to wait and eat them the next day. They come out of the liners better and the flavor is better.

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These little hummers are delicious. They’re spicy and pumpkin-y and so, so good!

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I just can’t believe how ridiculous these are: ridiculously easy, ridiculously good, ridiculously perfect for this time of year! They’re perfect for breakfast or an afternoon snack. Make up a batch today – no, wait – make a double batch because they’re going to go fast and you’re just going to have to make more anyway.

 

 

 

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Dark Bread

I remember Grandma telling stories of making bread when she was growing up. They would make all the bread they would need for the week in just one day. It had to last the whole week until the next baking day. She made great homemade bread and so did my mom. This is my mom’s very well used recipe for Dark Bread. Both Grandma and my mom made bread the old-fashioned way – by kneading it. I have a big mixer so I usually just put on the dough hook, crank it up for 10 minutes, and we’re good to go. When I was first married couldn’t yet afford to buy the mixer, I would make bread quite often and do the same thing – knead it by hand. Well, I went old school for this bread and did it by hand – by kneading. It’s a great workout and I was sweating in no time. No wonder the women back in the day had such tiny waists!

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This bread is absolutely delicious!

Here is the recipe as I made it:

Dark Bread

Combine:

1 1/2 cups boiling water

2 teaspoon salt

1 Tablespoon shortening (I used butter)

1 cup oatmeal

Let stand until lukewarm.

Dissolve in 3/4 cup warm water:

1 package dry yeast

Add to yeast mixture:

1/4 cup molasses (she says to add a little more – I just emptied the bottle – maybe 1-2 more tablespoons)

1/4 cup brown sugar

1 cup flour

Beat until smooth.

Combine with:

oatmeal mixture

4 cups flour

Mix well and knead until smooth (I kneaded it about 10 minutes).

Place dough in warm, greased bowl to rise about 2 hours.

Divide dough into 2 parts and knead slightly.

Cover completely and let rest 30 minutes.

Shape into loaves and let rise 1 hour.

Bake at 375 degrees for 40-50 minutes.

Makes 2 loaves.

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It seems like a lot of steps, but it’s really not that bad, and it’s SO worth it in the end.

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After dissolving the yeast in warm water, next mix in all the goodies and add it to the oatmeal mixture.

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After adding the first flour addition, start mixing in the rest of the flour  – you’ll need to use some muscle at this point.

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This is just kneading the dough together and getting the flour all mixed in. Next is what it looks like after 10 minutes of kneading (and sweating, in my case).

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Put it into the warm, greased bowl. 2 hours later and this is what it looks like.

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I didn’t divide it until after it rested under the bowl for 30 minutes.

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I got one decent sized loaf and one smaller loaf because I made two tiny loaves to bring to mom and mother-in-law. It’s amazing how it rises and then even a little more after baking.

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Here is the beautiful final product!

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This bread has a nice crispy crust on the outside, while the inside is just so soft and delicious.

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This is a great recipe. It takes a little time, but it’s so amazingly good. Go ahead and get your workout at home today – knead yourself some bread dough. Then you can have an extra piece. That’s how I look at it, anyway.

 

 

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Healthy Pumpkin Spice Oatmeal Muffins – Sort Of

After the 6th day of the worst head cold known to man, making a permanent indentation on my couch, and pinning an incredible number of great ideas on Pinterest, I was going stir-crazy and it was time to get off the couch and make something. If that something happens to be good for me and is a great accompaniment to my daily gallon of tea or other warm beverage for my throat, all the better.

Have you noticed that people are obsessed with the pumpkin spice thing? I decided to try a recipe of my own. Well, using one that I already have, of course. A very good one. I reinvented the Oatmeal Muffin recipe of Grandma’s (one of my all-time favorites) using some of the huge stash of frozen pumpkin puree that I still have in my freezer. I just added pumpkin instead of butter in the muffins, and added the obligatory pumpkin pie spice. These Healthy Pumpkin Spice Oatmeal Muffins didn’t turn out too bad, if I do say so myself. Oh yeah, and I’m calling them healthy, sort of, because of the lack of butter. There’s still plenty of sugar and sour cream in these. That’s why they’re only sort of healthy.

Here is the recipe as I made it:

Pumpkin Spice Oatmeal Muffins

2 cups oatmeal (plus extra for the top of the muffins)

2 cups sour cream

2/3 cup pumpkin puree

4 eggs

2 cups light brown sugar, packed

2 cups flour

2 teaspoons baking powder

1 teaspoon baking soda

1/2 teaspoon salt

2 teaspoons pumpkin pie spice

Combine oats and sour cream.

Stir in pumpkin, egg, and brown sugar until well mixed.

Sift together flour, baking powder, baking soda, salt, and pumpkin pie spice.

Stir into oat mixture just until blended.

You can add 1/2 to 1 cup raisins to these – for a little added healthiness.

Bake at 375 degrees for 20-25 minutes.

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The pumpkin puree is a great substitute for butter. You really can’t tell the difference.

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I like to add the raisins, but you don’t have to.

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I don’t know why I had these gigantic cupcake papers, but they worked just fine. When I filled them, I used a 1/4 cup measure. A sprinkle of oats on top and they’re ready for the oven.

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They’re delicious and smell amazing!

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You can see by the color that they’ve got pumpkin and spice in them. The oats add a little extra crunch on top.

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Yes – these muffins are really good and go well with tea or any other warm beverage you like. I have to say they turned out pretty well – they’re really good and really tasty. Make a batch of these and join in the pumpkin spice trend!

 

 

 

 

 

 

 

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