Pumpkin Whole Grain Bread

I love Fall.  The good news is, we have been having Fall weather here in Queens.  Recently I bought 4 Sugar Pumpkins, for 99 cents each.  My daughter Haley really wanted to color one and make a Jack O' Lantern but I said no.  These pumpkins were destined for wonderful recipes.  My children are divided into two groups, half are Pumpkin Pie eaters and the other half like Apple Pie.  This bread actually appealed to three of my four children.  My fourth child is the pickiest eater EVER.  He has few things he isn't afraid to eat. We can claim that 3 out of 4 of my children love this recipe and you should try it out.  I also had a chance to use my pressure cooker to prepare the pumpkin, it is a really good way to cook a pumpkin quickly.  

 My home smelled amazing while this bread was in the oven baking, and it is  delicious too.

Ingredients:

1 cup Brown Rice Flour
1 cup Oat Flour
1 cup Spelt Flour
      *You can substitute these three flours for only whole wheat or all-purpose flour
1 teaspoon ground Cloves
2 teaspoons ground Cinnamon
1 teaspoon ground Nutmeg
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Sea Salt
3 cups Cane Sugar (or white granulated sugar)
3/4 cup Coconut Oil (1 cup melted butter)
3 Eggs
16 ounces Pureed Pumpkin (or 16 ounce can of pumpkin puree)

Cut a sugar pumpkin in half, remove seeds, place on rack in pressure cooker with 1/2 inch water                    cover with lid and cook on high for 20 minutes.

Preheat oven to 350 Fahrenheit

Mix flour(s), cloves, cinnamon, nutmeg, salt, baking soda, and baking powder in a bowl
or a zip top bag like I did.

 Mix eggs, sugar, and coconut oil in mixing bowl with whisk attachment on low until combined.

 Add pumpkin puree.

 So far so good and all mixed.

 Add flours in three stages and mix in between.

 We are all ready to go.

 Pour batter into 1 large or 2 small bread pans coated with non-stick spray and flour.

Bake for one hour or until knife comes out clean.

 Remove from oven and allow to cool on rack.

When it has cooled, slice and serve.

Enjoy!

Pumpkin Whole Grain Bread

Printable Recipe Found Here

Ingredients:

1 cup Brown Rice Flour
1 cup Oat Flour
1 cup Spelt Flour
      *You can substitute these three flours for only whole wheat or all-purpose flour
1 teaspoon ground Cloves
2 teaspoons ground Cinnamon
1 teaspoon ground Nutmeg
1 teaspoon Baking Soda
1/2 teaspoon Baking Powder
1/2 teaspoon Sea Salt
3 cups Cane Sugar (or white granulated sugar)
3/4 cup Coconut Oil (1 cup melted butter)
3 Eggs
16 ounces Pureed Pumpkin (or 16 ounce can of pumpkin puree)

Process for Pumpkin Puree:

Cut a sugar pumpkin in half, remove seeds, place on rack in pressure cooker with 1/2 inch water                    cover with lid and cook on high for 20 minutes.

Process for Pumpkin Bread:

Preheat oven to 350 Fahrenheit

Mix flour(s), cloves, cinnamon, nutmeg, salt, baking soda, and baking powder in a bowl.

Mix eggs, sugar, and coconut oil in mixing bowl with whisk attachment on low until combined.

Add pumpkin puree.

Add flours in three stages and mix in between.

Pour batter into 1 large or 2 bread pans coated with non-stick spray and flour.

Bake for one hour or until knife comes out clean.

Remove from oven and allow to cool on rack.

Enjoy!

New York Style Spelt Bagels

Remember, I promised bagels with the Neufchatel cheese?  Well here you go, a recipe for bagels. These are no ordinary bagels.  They are New York Style and are made with spelt.  What does New York style mean?  Here in New York, bagels are chewy and just a little crusty.  Do you like New York bagels?  We love bagels in my home, and the other day my friend Angela and I had bagels at Brooklyn Bagel.  I was excited to make bagels again.  The bagels were the right amount of chewy and just a little crispy on the outside, as they should be.  You can't buy bagels from a grocery store that will have those same characteristics.  This style bagel doesn't hold up to a long shelf life.  The New York bagel isn't just named for where it comes from, it is so much more.  If you aren't as blessed as I am to be in close proximity to amazing New York bagels, then this recipe will give you that opportunity.  I have made bagels before, and yes they are worth the effort and time.  Since I made the Neufchatel cheese, I wanted a bagel to spread it on.  These bagels are very yummy.  

Do you see the beautiful sponge inside that bagel?  The golden spelt?  Plus the white creamy goodness spread on top is delicious.

Ingredients:

2 teaspoons Active Dry Yeast
1 1/2 tablespoons Cane Sugar (or white granulated sugar)
1 1/4 cups warm Water
2 cups Bread Flour
1 1/2 cups Spelt Flour (or Whole Wheat Flour)
1 teaspoon Vital Wheat Gluten
1 1/2 teaspoons Sea Salt

 Pour 1/2 cup water, yeast, sugar, and salt into mixing bowl.  Allow to foam for 5 minutes.

Look how happy the yeast is now?  I love happy yeast.  It validates my ability to bake. 

I killed yeast a lot when I was first learning to bake bread.

Add the rest of the water, flours, and vital wheat gluten.  Mix with a dough hook.
When a ball has formed increase speed to medium and knead for 10 minutes.

 Place dough in an oiled container with lid.  Allow to rest and double in size.

 Punch the dough.  Deflate its ego.  Allow to rest for 10 minutes.

Bring a large pot of water to boil over high heat.

I weighed my dough and figured out the weight and divided it by 32, but the recipe above
 makes 16 small bagels or 8 regular size bagels.  

Roll each dough piece into a snake, wrap the dough around your hand and roll the ends together under your palm on the counter.  I used a different method to shape my bagels,  making a ball then poking the center and creating a ring.  The first method will create a much smoother equal bagel.  

Preheat Oven to 425 Fahrenheit 

Boil the bagels for 1 minute on each side.  Remove with a slotted spoon to a parchment
paper lined cookie sheet or greased cookie sheet.

Bake bagels for 10 minutes, until golden brown.  

My family now has a lot of freshly made New York style bagels to enjoy.

Enjoy!

New York Style Spelt Bagels

Printable Recipe Found Here

Ingredients:

2 teaspoons Active Dry Yeast
1 1/2 tablespoons Cane Sugar (or white granulated sugar)
1 1/4 cups warm Water
2 cups Bread Flour
1 1/2 cups Spelt Flour (or Whole Wheat Flour)
1 teaspoon Vital Wheat Gluten
1 1/2 teaspoons Sea Salt

Process:

Pour 1/2 cup water, yeast, sugar, and salt into mixing bowl.  Allow to foam for 5 minutes.

Add the rest of the water, flours, and vital wheat gluten.  Mix with a dough hook.  When a ball has formed increase speed to medium and knead for 10 minutes.

Place dough in an oiled container with lid.  Allow to rest and double in size.

Punch the dough.  Deflate its ego.  Allow to rest for 10 minutes.

Bring a large pot of water to boil over high heat.

Weigh the dough and divide the weight by 8 for regular size bagels.  

Roll each dough piece into a snake, wrap the dough around your hand and roll the ends together under your palm on the counter, or make a ball then poke the center and create a ring.  The first method will create a much smoother equal bagel.  

Preheat Oven to 425 Fahrenheit 

Boil the bagels for 1 minute on each side.  Remove with a slotted spoon to a parchment paper lined cookie sheet or greased cookie sheet.

Bake bagels for 10 minutes, until golden brown.  

Enjoy!

French Fry Sauce

I wanted to use my homemade sour cream for the french fries we were having.  Well, that is when I scoured the internet for a fry sauce.  My fry sauce is similar to what I found, but different.  I don't use recipes as they are written by someone else.  I put what I thought would taste good in the sauce and thankfully it worked.  All those years of tinkering in the kitchen have helped me understand flavors and what goes well together.  It helps if you understand what flavor different ingredients will impart in a recipe.  This sauce was so good that I wanted to keep eating french fries, even though I was full. When I put this sauce on our dining room table, my husband was first upset that I didn't put ketchup. When he tried the sauce, he changed his mind.  This recipe wasn't on my mind to be posted here. After I made it, and loved it, I went back and took a photo of the ingredients.  You don't get to see the middle of the process before the ingredients were mixed.  

This is the best sauce  for dipping french fries.   It puts ketchup to shame.

Ingredients:
1/2 cup Sour Cream (I used homemade, recipe found here)
1/2 cup Mayonnaise
1 tablespoon Tomato Paste
4 tablespoons Cholula Lime Hot Sauce (Yes it must be this hot sauce)
2 teaspoons Smoked Paprika
1 teaspoon Fresh Ground Black Pepper
1 tablespoon Garlic Powder
3 tablespoons Worcestershire Sauce

Mix the ingredients together.  Place in a lidded container.  Refrigerate for an hour before
serving, so the flavors can come together.

Put some of this sauce next to your french fries and allow them to meet.  You will
 not be disappointed at how they taste together.

Enjoy!

French Fry Sauce
Printable Recipe found Here

Ingredients:

1/2 cup Sour Cream (I used homemade, recipe found here)
1/2 cup Mayonnaise
1 tablespoon Tomato Paste
4 tablespoons Cholula Lime Hot Sauce (Yes it must be this hot sauce)
2 teaspoons Smoked Paprika
1 teaspoon Fresh Ground Black Pepper
1 tablespoon Garlic Powder
3 tablespoons Worcestershire Sauce

Process:

Mix the ingredients together.  Place in a lidded container.  Refrigerate for an hour before serving so the flavors can come together.

Enjoy!

Sour Cream

The good news is that you can make your own sour cream and it is super easy.  It doesn't require any special equipment, and your finished product has a much smaller ingredient list than the store bought stuff.  Sour cream is exactly what the name suggests, cream that has soured.  Are you ready to make your own?  You might even decide you don't want to buy the store bought version ever again.  As an afterthought, when you get to the last 2-3 tablespoons of sour cream you can add more cream and repeat the process and never run out of sour cream again.

 This is the best sour cream you will ever have.

Ingredients:

1 1/2 cups Heavy Whipping Cream
5 tablespoons Buttermilk

Mix together in a pint size mason jar or other lidded container.  Allow to rest with the lid/cover
on for 1½ days.  That is it.  You have just made your very own sour cream and all it took
was two ingredients and letting the natural process take place for almost two days.  I love
recipes like this, because you put forth minimum effort for maximum return. 

If you want to make a less fattening version, you can use Half & Half.  The finished sour
cream will be thinner.

Refrigerate for up to a week and serve with baked potatoes, quesadillas, beef stroganoff, or tacos.  You have many choices on how to use this yummy homemade sour cream.  

Enjoy!

Sour Cream

Printable Recipe Found Here

Ingredients:

1 1/2 cups Heavy Whipping Cream (Half & Half may be substituted, it will be thinner)
5 tablespoons Buttermilk

Process:

Mix together in a pint size mason jar or other lidded container.  Allow to rest with the lid/cover on for 1½ days.

Refrigerate for up to a week.

Enjoy!

Neufchatel Cheese

A few years ago my sister Jenifer was manning a booth at the LA County Fair.  She was introducing people to Neufchatel Cheese.  She told me, and all of our family, about this yummy cheese with less fat than cream cheese.  Neufchatel Cheese originally comes from the the French region of Normandy and is molded in the shape of a heart and allowed to cure.   I will be showing you how to make the American version.   Farmers cheese is another term for the cheese.  This cheese takes time, and some special ingredients that you may not have on hand.   Why make your own?  Well if you look on the package of a block of Neufchatel from the grocery store, they have a host of ingredients that help to create the firm texture of cheese that can be achieved by time instead of chemical means.  Truthfully, I love finding ways to make homemade versions of food my family enjoys eating.  The homemade versions always taste so much better.  This spreadable cheese is destined to be spread on homemade New York style bagels, so be ready for the bagel recipe soon.

My husband said this spreadable cheese was like a cross between cream cheese and
whipped cream and the taste was just like the store bought version.

Ingredients:

1/2 gallon Whole Milk
1/4 teaspoon Liquid Vegetable Rennet (can be found on Amazon here)
2 Ounces Mesophilic Starter Culture (can be found on Amazon here)
1 teaspoon Sea Salt

Pour all the ingredients together in a container with a lid.  I used a 1/2 gallon mason jar
for my mixture.  Mix and cover with lid.  Leave on counter for  24 hours.  

 Gently pour curds and whey into a fine cheesecloth lined colander over a large bowl.
Allow to drain for 1/2 hour.

Tie corners of cheesecloth around a wooden spoon resting on the lip of the bowl.  Place bowl
and cheese bundle in refrigerator.  I suspended my wooden spoon throughout the refrigerator
shelf so it had more room between the bowl and bundle.  This bundle will release a lot of whey.  Allow to sit in refrigerator for 10-15 hours.  I did it over night and into the early afternoon.

 What a beautiful gift, all unwrapped and ready to spread, not just yet though.

 Place cheese in a bowl, sprinkle salt on top and gently stir with a wooden spoon.

Scoop cheese into an air tight container, and store in refrigerator for up to a week.

Enjoy!

Neufchatel Cheese

Printable Recipe found Here

Ingredients:

1/2 gallon Whole Milk
1/4 teaspoon Liquid Vegetable Rennet (can be found on Amazon here)
2 Ounces Mesophilic Starter Culture (can be found on Amazon here)
1 teaspoon Sea Salt

Process:

Pour all the ingredients together in a container with a lid.  I used a 1/2 gallon mason jar for my mixture.  Mix and cover with lid.  Leave on counter for  24 hours.  
Gently pour curds and whey into a fine cheesecloth lined colander over a large bowl.  Allow to drain for 1/2 hour.
Tie corners of cheesecloth around a wooden spoon resting on the lip of the bowl.  Place bowl and cheese bundle in refrigerator.  I suspended my wooden spoon throughout the refrigerator shelf so it had more room between the bowl and bundle.  This bundle will release a lot of whey.  Allow to sit in refrigerator for 10-15 hours. 

Place cheese in a bowl, sprinkle salt on top and gently stir with a wooden spoon.

Scoop cheese into an air tight container, and store in refrigerator for up to a week.

Enjoy!

Hummus

My friend Leah is known for her hummus. I haven't ever asked her secret recipe, but I did ask to borrow her food processor that she makes it in. When I made almond butter, I used her food processor as well. Thank you Leah for being the inspiration for this recipe. Guess what this recipe uses, a pressure cooker.  I know a couple of people who have one and have wondered what they could make in it.  This hummus is completely from raw ingredients, no canned beans were used. Although I suppose if you must, you may use canned beans. You may have noticed the recipe includes baking soda, the scientific explanation from Wiki will help: "Baking soda is not strictly necessary, but it can be beneficial. The molecules in baking soda attach themselves to gas-inducing sugars in the chickpeas known as oligosaccharides. By binding to these sugars, baking soda can break them down and partially remove that gut felt odorous, gas producer, from the structure of the chickpea."

I love eating cucumber sticks dipped in hummus.  This hummus is full of flavor.

Ingredients:

2 cups dried Chickpeas
2 lemons
5 cloves of Garlic
6 tablespoons Tahini
1 1/2 tablespoons Kosher Salt
1/2-1 cup Olive Oil
8 cups Water
1/4 teaspoon Baking Soda

Place chickpeas, water, baking soda, and two cloves of garlic into pressure cooker insert.
Place insert into pressure cooker, cover with lid.  Cook on high pressure for 40 minutes.

Allow pressure cooker to naturally release pressure.

Place chickpeas, salt, tahini, garlic, lemon juice from both lemons, and 1/4 cup of olive oil
in food processor.  Process until a smooth paste forms.

I placed the hummus in a sieve over a bowl and pushed through the sieve to remove the
pieces of skin, you don't have to do this step.  

 Place hummus in food processor and process while adding oil until desired thickness is reached.

 Place hummus in airtight container.

Enjoy!

Hummus

Printable Recipe Found Here

Ingredients:

2 cups dried Chickpeas
2 lemons
5 cloves of Garlic
6 tablespoons Tahini
1 1/2 tablespoons Kosher Salt
1/2-1 cup Olive Oil
8 cups Water
1/4 teaspoon Baking Soda

Process:

Place chickpeas, water, baking soda, and two cloves of garlic into pressure cooker insert.  Place insert into pressure cooker, cover with lid.  Cook on high pressure for 40 minutes.

Allow pressure cooker to naturally release pressure.

Spoon the hummus in a sieve over a bowl and push through the sieve to remove the pieces of skin. You don't have to do this step.  

Place hummus in food processor and process while adding oil until desired thickness is reached.

Place hummus in airtight container.

Enjoy!

Almond Butter

My daughter Haley really likes Almond Butter and honey sandwiches.  I  bought a Costco sized Almond Butter and recently opened and mixed it.   The next day we got a notice in the mail from the manufacturer.  They were recalling the almond butter because of possible salmonella poisoning.  Oh my goodness, my thoughts immediately turned to my dear daughter and her love of almond butter sandwiches in her school lunch.  Since I love any reason to try to make a homemade version of food, this was a blessing in disguise.  Amazingly I didn't have the right kitchen appliance to make almond butter.  But, I have a friend who kindly allowed me to borrow hers.  Thank you Leah for letting me use your food processor.  This is the simplest recipe EVER!

Beautiful, wonderfully fragrant, and completely fresh and homemade!

Ingredients:

3 cups raw Almonds
1 teaspoons Himalayan Pink Salt (or Sea Salt)

Preheat Oven to 350 Fahrenheit 

 Place almonds on cookie sheets, roast for 10-12 minutes.

Allow almonds to cool for around ten minutes.

Place the almonds in a food processor with salt.

 Process the almonds.  Stop occasionally to scrape the almonds from the sides.

 Keep processing until a smooth paste/butter forms.

Scrape almond butter into a clean lidded jar.  Refrigerate, and

Enjoy!

Almond Butter

Printable Recipe Found Here

Ingredients:

3 cups raw Almonds
1 teaspoons Himalayan Pink Salt (or Sea Salt)

Process:

Preheat Oven to 350 Fahrenheit 

Place almonds on cookie sheets, roast for 10-12 minutes.

Allow almonds to cool for around ten minutes.

Place the almonds in a food processor with salt.

Process the almonds.  Stop occasionally to scrape the almonds from the sides.

Keep processing until a smooth paste/butter forms.

Scrape almond butter into a clean lidded jar.  Refrigerate, and

Enjoy!