Dutch Oven Almond Poppy Seed Whole Wheat Bread

I Don't Look Like This When I Cook

Baking bread has never been one of my strong points. Normally when baking, I mix up ingredients, my dough doesn't rise, and I'm left with a lump of bread that resembles and tastes like a rock. That's why I was so excited to discover a nearly fool-proof recipe, and I've had a ball trying to find all sorts of new add-ins to make this bread unique. This isn't your typical, fluffy bread, rather it is coarse and dense, but it fills your belly and tastes WonDeRfuL. Today, I'm featuring my Almond Poppy Seed Whole Wheat Bread.








Ingredients:

3 cups Whole Wheat flour
1 1/4 tsp. Salt
1 TBS Sugar
2 tsp Yeast
2 C. Warm Water
1/4 C. Rolled Oats
2 TBS. Poppy Seeds
1/4 C. Slivered Almonds

Directions: In a large PLASTIC bowl (glass and metal seem to hinder the rising time) mix together flour, salt, sugar, rolled oats, poppy seeds, and almonds. Stir well. In a separate bowl dissolve yeast in warm water. Once yeast is dissolved combine with flour mixture. Stir well. Dough will be sticky....this is not a problem....form a ball and cover bowl with plastic wrap. Let rise for 12 to 18 hours.

Place dutch oven or deep baking dish in oven and pre-heat oven to 450 degrees. While oven and dish heats, dump sticky dough onto a heavily floured surface. Coat both sides of bread and let sit...DO NOT KNEAD...when oven reaches 450 degrees, carefully place dough into hot dish and bake for 35 minutes. Remove and let cool on baking rack.

And My Bread Doesn't Look THIS Good, but It's Still Yummy

EASY EASY Lemon-Raspberry Poppy Seed Muffins

As many of you know, I've recently started work on another novel. When I write-- I eat...a lot. I'm not sure why. I just enjoy food while I pound out a new manuscript, I guess. So today, I've created a brand new recipe that I just had to share.

LEMON-RASPBERRY POPPY SEED MUFFINS            

2 boxes Jiffy Raspberry muffin mix
2 eggs
1 1/4 cup of whole milk
1 box of instant lemon pudding (1oz)
1 1/2 TBS of poppy seeds

Pre-heat oven to 400 degrees. Mix muffin mix, eggs, milk, pudding, and poppy seeds in a bowl. Pour mix into muffin tin. Bake for 14-16 minutes. Cool and enjoy!!

This works great for all the Jiffy muffin mixes. I've made chocolate chip muffins with chocolate pudding. Strawberry-Pistachio muffins with the strawberry muffin mix and a box of pistachio pudding. Sprinkle some crushed nuts on top before baking and mm--mmm-good!!

                                                                                                       

Rhubarb...yummm!

 

 Every Spring my grandparents grow the most amazing rhubarb garden. One of my favorite things to do was cut a stalk and eat it raw. I'd pucker up and enjoy the tart

experience. However, my taste buds have recently "matured" and I find that eating rhubarb is a much more pleasant experience when you add loads of sugar. After many failed attempts, I finally discovered this amazingly yummy recipe and I thought I'd share. So here it 

is....

 Rhubarb Strawberry Crunch

Ingredients

• 1 cup white sugar
• 3 tablespoons all-purpose flour
• 3 cups sliced fresh strawberries
• 3 cups diced rhubarb
• 1 1/2 cups all-purpose flour
• 1 cup packed brown sugar
• 1 cup butter
• 1 cup rolled oats

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a large bowl, mix white sugar, 3 tablespoons flour, strawberries, and rhubarb. Place the mixture in a 9x13 inch baking dish.
3. Mix 1 1/2 cups flour, brown sugar, butter, and oats until crumbly. You may want to use a pastry blender for this. Crumble on top of the rhubarb and strawberry mixture.
4. Bake 45 minutes in the preheated oven, or until crisp and lightly browned.

Nutritional Information

Amount Per Serving  Calories: 253 | Total Fat: 10.8g | Cholesterol: 27mg

http://allrecipes.com/Recipe/Rhubarb-Strawberry-Crunch/Detail.aspx 


                                                  AND
          one day when I'm feeling more adventurous, I'm going to try these...

                        http://www.savor-the-rhubarb.com/rhubarb-candy.html