Sleet/Snow and Cooking

Snow! 2012

There is nothing better to do on a cold day than to experiment with recipes that you found to see how good or bad they are!  Yes, it snowed and sleeted here in this town of Fredericksburg, Tx.  Every so often it does that, thank goodness it is not very often….(did I ever say that I hate cold…..)

Back of the house.


BitBit does not know what to think of the snow and cold.

After eating brunch (home-made sausage, eggs and toast with coffee), I proceeded to get ready for the great recipe cook-out!  First on the list is Lemon Biscotti!  I read the recipe and re-read the recipe and nearly ditched it because it did not have eggs in it……but, I told myself to try it anyway…… is from  Go there and see what all she has there!  Anyway, here is what I did!

Biscotti ingredients.

I got out the trusty KitchenAid food processor, added the 1 ¼ cups of almond flour, 1 TBSP arrow root powder and ¼ tsp sea salt; hit pulse 5 or 6 times to blend it all together.  I then measured out the ¼ cup of agave nectar and zested one lemon into the processor bowl.  I then pulsed it for a few minutes until it all looked like little pebbles of dough.

Biscottie dough pebbles.


Once I chopped the roasted almonds, I added them into a bowl that held the dough.  Using my hands, no I cannot take pictures and knead the dough at the same time…, I worked the ground almonds into the cookie dough; then put it into the USA biscotti pan and formed it into a rectal “log”.

Almonds worked into dough.

Dough in Biscotti pan.


My oven was pre-heated to 350 degrees F, so I put the pan in to bake for 15 minutes.  Once the buzzer went off, I pulled them out, they smell so good, and cooled them for one hour on a rack in the pan.

Once baked Biscotti.


Using a serrated bread knife, the cookies got cut into little logs and baked again, cut side down, at 300 degrees F for 15 minutes on a cookie sheet.

Cut Biscotti.

Biscotti cut and on second bake.

They then cooled on the sheet for quite a while on cooling rack so they would get crispy and ready for eating!

Taste test:  (drums are rolling……….) they taste purty good!  Will put some melted white chocolate on them next time! (I’m not getting outside to the store just for that…..did I say that I don’t like cold weather?????)


Next………Clean Whole Wheat Bread….

This recipe came from The author is Eric Pater.  I have been looking for a clean and easy whole wheat bread recipe so that I could make my own and know it was good and good for you!  I saw this and printed it out.  With 6 ingredients, how complicated would this be?  I think I can handle it…..

I keep my flours in the fridge outside, so I got my white whole wheat flour and Old Fashion whole wheat flour out, measured 1 ½ cups of each one in a bowl to come to room temp.

Ingredients for bread.

Recipe calls for 3 cups whole-wheat flour, 2 tsp yeast, 1 tsp kosher salt, 2 TBSP honey, 2 TBSP EVOO, 1 ¾ cups warm water.

Here is what I did……..

Measure out flours into bowl, mixing flours evenly, let come to room temp.  In large mixing bowl, put 1 ¾ cups warm water, 1 envelope active yeast or the 2 tsp if using bulk yeast and the blended flours.  Stir with wooden spoon, mound dough into ball shape.

Dough ball.

Cover with warm towel(microwave towel for 15 seconds) and let rise for 30 minutes in a warm place, my stove was still warm from the biscotti, so that was the perfect place!

Covered dough bowl, rise one.

While this was rising, I took a small bowl, added the salt, then the EVOO and then the honey, mixing as well as I could. My tip is that you measure out the oil first and use the same spoon to measure out the honey; you will notice that the honey just slips right out of the spoon without sticking to it because the oil has coated it for easy release!

Salt, oil and honey.

Once the dough has risen, uncover and add salt, honey, oil mixture and stir with your cleaned-up wooden spoon, stirring until the dough is sticky.  Take your bread pan, I used a stone loaf pan from Pampered Chef, and coat it lightly with pecan oil.  Pour the sticky dough into the loaf pan, cover with warm towel, and let rise another 30 minutes in a warm place (back on my stove)(I warmed my towel in the microwave for about 15 seconds before covering the dough each time-another tip)

Dough in pan.

Covered pan to rise second time.

Second risen bread.

About 25 minutes into the rising, pre-heat your oven to 350 degrees F.  Once pre-heated, put bread in the oven, positioned in the middle of the rack, rack needs to be in the middle of the oven too.  Bake for 40-50 minutes.  Take out, cool in pan on rack for 10 minutes, invert pan, continue to cool until you can remove pan from loaf. You may need to take a knife and run it around the edges to get it out of your pan.

Once I got the bread out of the pan, I could not let it cool completely, I had to see what it looked like on the inside and eat a piece of the heal with butter…….note for next loaf…let it bake for 1 hour, not the 40-50 minutes recipe read.

Not bad for a first time!

Center was a little doughy, but the taste…………O.M.G.!!!!!!!  I just love hot home-made bread with butter!  Will definitely make this again!  It is easy and it is good!!!!!!!  Toast a piece, put butter or cream cheese on it and enjoy!  Hope Larry eats this too……..Much better than store bought bread….now it is your turn!!!!!   Hugs!  Vicky

Published in: on February 12, 2012 at 4:50 pm  Leave a Comment  

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