Whole Wheat Bread with Agave Nectar

Found this recipe and thought id try it out since my awesome friend Danyle gave me some Agave Nectar for a Honey substitute.

BREAD MACHINE! Portuguese Sweet Bread

I've recently acquired a bread machine and i'm totally digging it. I refuse to buy bread from the store when I can make my own!!!

So far i've made some wheat bread, and the Clone of Cinnabon which is all sorts of uh-mazing and I seriously suggest trying !

Im not a baker but damn I rocked those cinnamon rolls!

Next weeks new recipe :

Portuguese Sweet Bread

(I will be making these into rolls, so i'm skipping the bread machine baking portion, and going to use the sweet dough process and make them in the oven)

• 1 cup milk
• 1 egg
• 2 tablespoons margarine
• 1/3 cup white sugar
• 3/4 teaspoon salt
• 3 cups bread flour
• 2 1/2 teaspoons active dry yeast

Directions

1. Add ingredients in order suggested by your manufacturer.
2. Select "sweet bread" setting.

Chicken and Dumplings

Ingredients

Chicken:

1 (2 1/2-pound) chicken, cut into 8 pieces

3 ribs celery, chopped

1 large onion, chopped

2 bay leaves

1 tablespoon of Basil

2 chicken bouillon cubes

1 teaspoon House Seasoning, recipe follows

1 (10 3/4-ounce) can condensed cream of celery or cream of chicken soup

Dumplings:

2 cups all-purpose flour

1 teaspoon salt

Ice water

Directions

To start the chicken: Place the chicken, celery, onion, bay leaves, bouillon, basil, and House Seasoning in a large pot. Add 4 quarts of water and in water and bring to a simmer over medium heat. Simmer the chicken until it is tender and the thigh juices run clear, about 40 minutes. Remove the chicken from the pot and, when it is cool enough to handle, remove the skin and separate the meat from the bones. Return the chicken meat to the pot. Keep warm over low heat.

To prepare the dumplings: Mix the flour with the salt and mound together in a mixing bowl. Beginning at the center of the mound, drizzle a small amount of ice water over the flour. Using your fingers, and moving from the center to the sides of the bowl, gradually incorporate about 3/4 cup of ice water. Knead the dough and form it into ball.

Dust a good amount of flour onto a clean work surface. Roll out the dough (it will be firm), working from center to 1/8-inch thick. Let the dough relax for several minutes.

Add the cream of celery soup to the pot with the chicken and simmer gently over medium-low heat.

Cut the dough into 1-inch pieces. Pull a piece in half and drop the halves into the simmering soup. Repeat. Do not stir the chicken once the dumplings have been added. Gently move the pot in a circular motion so the dumplings become submerged and cook evenly. Cook until the dumplings float and are no longer doughy, 3 to 4 minutes.

To serve, ladle chicken, gravy, and dumplings into warm bowls.

Tip: If the chicken stew is too thin it can be thickened before the dumplings are added. Simply mix together 2 tablespoons cornstarch and 1/4 cup of water then whisk this mixture into the stew.

Easy Chicken Cordon Bleu

Link to her site

What You Need
1 pkg. (6 oz.) STOVE TOP Lower Sodium Stuffing Mix for Chicken
6 small boneless skinless chicken breast halves (1-1/2 lb.)
6 slices OSCAR MAYER Thin Sliced Smoked Ham
1 can (10-3/4 oz.) reduced-sodium condensed cream of chicken soup
1 Tbsp. GREY POUPON Dijon Mustard
6 KRAFT Deli Fresh Swiss Cheese Slices

Make It HEAT oven to 400ºF.

PREPARE stuffing as directed on package.

PLACE chicken in 13x9-inch baking dish; cover with ham. Mix soup and mustard; spoon over chicken. Top with stuffing.

BAKE 25 min. or until chicken is done (165°F). Top with cheese; bake 5 min. or until melted

Recipe by Kraft Foods, Photos by Laura Spear

.

Brie Topped with Candied Walnuts and Cranberries

Ingredients

3/4 cup lightly packed brown sugar 175mL
1/2 cup BeeHive Corn Syrup 125mL
1/3 cup butter 75mL
1/2 tsp. baking soda 2mL
2 cups walnut halves 500mL
1 cup Sweetened Dried Cranberries 250mL
1 tsp. hot pepper sauce 5mL
1/2 tsp. salt 2mL
1 5-inch (12cm) round of Brie cheese, about 500 g (1lb)

Directions
1. Combine brown sugar, corn syrup and butter in a small, heavy saucepan set over medium-high heat. Cook, stirring, until mixture comes to a boil. Boil gently, without stirring, for 2 minutes. Remove from heat and, shielding hands with oven mitts, quickly whisk in baking soda. Stir in walnuts, dried cranberries, hot sauce and salt for 30 seconds or until mixture begins to set.

2. Mound the warm nut mixture on top of the Brie. (Can be refrigerated until set; covered, then refrigerated for up to 2 days. Bring to room temperature before serving.)

Recipe from ACH food company, photo by Laura Spear

Super Easy Chicken n Dumplings

Super Easy Chicken n Dumplings

by Emily Ekegren

• 
  
• 1 lb of chicken (start with it frozen)
• 1 can of cream of chicken
• 1 can of cream of mushroom
• 2 cans of water
• black pepper (a generous amount to your taste)
• veggies ( i used corn and carrots and green beans that were frozen)
• some garlic

Put all that in the crock pot on high until is starts bubbling, then turn it down to low about 4 hours.

when the chicken is cooked through take it out and shred it up or cut it into chunks.

about 60-90 minutes before you want to eat it, make biscuits (I use bisquick/milk, some people use fridge biscuits) and pot them on top to bake. i like to sprinkle some garlic powder on top and a little cheese. when you can tap on the top they are about done. depending on hoe done you want your biscuits is when they're done.

Pumpkin Zucchini Bread

Pumpkin Zucchini Bread
adapted from allrecipes.com

INGREDIENTS:

3 eggs, lightly beaten 2 cups sugar 1 cup canned pumpkin 1 cup butter or margarine, melted (I used 1/2 cup oil & 1/2 cup butter) 1 tablespoon vanilla extract 3 cups all-purpose flour (I used 1 cup wheat) 1 teaspoon baking soda

1/2 teaspoon baking powder 1/2 teaspoon salt 1/2 teaspoon ground cinnamon 1/2 teaspoon ground nutmeg 1/2 teaspoon ground cloves 1 cup shredded zucchini 1 cup chopped walnuts

DIRECTIONS:

1.

In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans. Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.