5-minute no-knead bread

I went to a meeting about food storage recently and they shared this recipe for no-knead bread that I really liked! I went right home and made it for dinner the next day. I discovered it's not technically 5 minutes but pretty darn close! It is very similar to Mel's Artisan Bread but this recipe does not rise over night. So depending on your schedule, you could make either one! With this recipe I used some wheat flour in it which resulted in a super dense, chewy bread. It was delicious spread with cold butter and served with a chunky stew! I would recommend immediately freezing any you don't eat because I discovered it doesn't taste a tenth as good the next day. However, on the other hand, when I thawed the frozen loaves, they tasted just as good as fresh! So there you have my tips... here is the recipe!

5-minute no-knead bread

submitted by Brittany

1 1/2 Tb yeast

1 1/2 Tb Kosher salt

3 cups lukewarm water

6 1/2 cups all-purpose flour (you can use 2 1/2 cups whole wheat flour & 4 cups white if you wish)

Stir together all ingredients until you have a nice, thick dough. Make sure you stir it enough that there are no dry pockets of flour left anywhere in the dough. Cover well and let rise for 2 hours on the counter.

Sprinkle just a little flour over the dough and divide into 4 parts (or you can make 2 large loaves). Sprinkle with a little more flour to keep you hands from sticking and form into a ball. Place seam side down on parchment paper sprinkled with cornmeal. Allow loaves to sit for 40 minutes (longer for the larger loaves).

Preheat oven to 450 degrees with a baking stone inside of oven to preheat as well. Also, place a shallow pan full of warm water on the bottom shelf of oven to make steam during baking. This creates a crusty exterior to the bread. Sprinkle loaves with flour again. Using a serrated knife, make several slices (criss-cross or straight) across the top of the bread to allow for expansion. Lift parchment paper with loaves on top and place directly on hot stone. (I didn't have parchment paper so I gently lifted the balls of dough onto my hot stone sprinkled with cornmeal and then cut the slices across the top.) Place baking stone on middle shelf of oven and bake for approximately 40 minutes.

**Dough can sit in frig for up to 2 weeks. If you are using dough from the frig it has already done the first 2-hour rise. Shape your loaves and let sit on counter like previous instructions, however, allow longer time because dough will be cold. You can even allow shaped loaves to rise in the frig for up to 14 hours. The dough will spread slightly but don't panic, it should still have a good spring to it once baked. For "refrigerator rise" bake at 475 for approx 30 minutes.

Pumpkin Pancakes with Apple Cider Syrup

I made this for dinner a couple of weeks ago and they were fantastic!! Since Erin just posted a pumpkin pancake recipe, (found here) I am sorry you are getting a repeat. I was just going to offer the syrup recipe I used, but then I noticed that our recipes for pumpkin pancakes were quite different, so you can pick which one you have the ingredients for. I have never tried the Martha Stewart recipe Erin posted. I am sure it is fantastic too--but I can tell you these pancakes are just PERFECT! We love them. Don't be afraid of the vinegar in the recipe--you can not taste it in the least. They are soft, and wonderfully pumpkiny! Delish!

The inspiration for this was a jug of fresh cider I picked up at the local market. I had heard of a bed and breakfast serving pumpkin pancakes with warm apple cider syrup and always wanted to try it.

This cider is so thick and rich! It was a beautiful golden liquid and made the most delicious syrup. It was perfect over the warm pumpkin pancakes! Oh and my home smelled divine!

I have made them again since and I added a wonderful topping. I took a tablespoon or two of butter and melted it in a skillet, then added a couple of handfuls of pecans and a sprinkled them with brown sugar. I let that caramelize over medium hear for 5 minutes and then added some freshly diced apple. Saute that for a few minutes and then serve over your pumpkin pancakes with apple cider syrup and you will have one AMAZING breakfast (or in our case supper)!

**Do you need some beautiful (and FREE) name placecards for your Thanksgiving table? Also I would LOVE to hear about your thanksgiving traditions! Click here!

Apple Cider Syrup {Perfect over Pumpkin Pancakes}
submitted by Melanie

3/4 Cup sugar

1/4 cup brown sugar

2 TBs cornstarch

1/2 tsp ground cinnamon

1/4 tsp ground nutmeg

2 cups fresh apple cider (or juice would work)

1 Tbs fresh lemon juice

1/2 tsp vanilla

1/4 cup butter

Mix sugars, cornstarch, cinnamon and nutmeg well. Add apple cider and lemon juice. Bring to a boil and continue boiling for 1 minute, stirring constantly. Remove from heat and stir in butter. Store leftovers in the refrigerator, use within a week or two.

My Favorite Pumpkin Pancake Recipe

2 cups flour (I use at least 1/2 freshly ground white wheat flour)

3 Tb brown sugar

2 tsp baking powder

1 tsp baking soda

1 tsp ground all spice

1 tsp ground cinnamon

1/2 tsp ginger

1/2 tsp salt

1 1/2 cup buttermilk (I do an overflowing 1/2 cup)

1 cup pumpkin puree

2 eggs

2 Tb canola oil

2 Tb vinegar

In one bowl mix together the buttermilk, pumpkin, eggs, oil and vinegar. Combine dry ingredients separately and them stir into pumpkin mixture just until combined. Heat your pan or griddle (lightly butter or oil if it is not seasoned), using about 1/4 cup for each pancake. Brown on both sides and serve hot with apple cider syrup.

Beef Curry Supreme

This is my very favorite curry ever! It is fabulous, tasty, and full of flavor. This is the recipe that our mom used when we were growing up, and it's awesome. Originally, it calls for 2 lb lamb shoulder, but I've never used lamb. I'm almost positive that Mom only ever used beef too. I can never find chutney, so (as I noted in the recipe) I just use salsa and add a dash of ginger. And then I add a few apple slices, diced.

My husband loves loves this recipe, too. :) Anyway, I hope you enjoy!

Beef Curry Supreme

submitted by Erin

2 lb beef sirloin tip roast

1/3 c. butter

1 clove garlic, crushed

½ onion, chopped

¼ c. celery, chopped

1/3 c. flour

2 tsp curry powder

2 c. beef bouillon broth(I use 3 beef bouillon cubes and 2 c. water)

½ c. chutney (I use salsa plus a dash of ginger, and a few apple slices, diced small.)

¼ c. slivered almonds

1 tsp prepared mustard

1/8 tsp pepper

Salt to taste

Condiments:

Chutney

Chopped nuts*

Shredded coconut (toasted until golden)*

Minced parsley

Crumbled crisply fried bacon

Thickly sliced green onions*

Sweet crushed pickle relish

Chopped hard-cooked eggs*

Raisins*

Chopped preserved ginger

(You don't have to have all of them; just serve the curry with at least three of the condiments. I asterisked the condiments that I've used. I couldn't tell you if the other condiment options are good choices or not.)

Cut the meat into 1-inch cubes. Brown on all sides in the butter in a large skillet. Add the garlic, onion, and celery and cook 5 minutes. Add flour and curry. Cook 3 minutes longer. Add chicken bouillon and cook, stirring constantly until mixture thickens. Add chutney, almonds, mustard, and pepper. Salt to taste. Reduce heat and simmer 30 minutes, until tender. Serve over hot rice with 3 or more condiments.

Pumpkin Pancakes (martha stewart recipe)

If you are like me, you probably have a container of leftover canned pumpkin in your fridge from Halloween weekend baking. I got this recipe from the Martha Stewart Magazine issue from October 2004. It's a great pancake recipe - soft and yummy. I just noticed that my sister, Melanie, also has a pumpkin pancake recipe to share, so it looks like no one around here will have leftover canned pumpkin for long! :)

Pumpkin Pancakes

submitted by Erin

1 ¼ c. all-purpose flour

2 T. sugar

2 tsp baking powder

½ tsp cinnamon

½ tsp ground ginger

½ tsp salt

1/8 tsp nutmeg

pinch of ground cloves

1 c. milk

¼ c. + 2 T. canned pumpkin purée

2 T. melted butter

1 egg

Combine dry ingredients. In a separate bowl, combine milk, pumpkin, butter, and egg. Fold wet mixture into dry ingredients. Pour ¼ c. batter for each pancake. Cook 3 minutes per side on medium heat. Serve with maple syrup. Makes 8 – 10 pancakes (serves 2-3 people).

(Martha Stewart Oct ’04 magazine)