Oatmeal Tortillas

So many healthy things can be placed inside a tortilla to create something delicious, but then you ruin the healthiness by serving it on a tortilla. I hate that. Try using these oatmeal tortillas. There's a bit of white flour, sure, but are still sneaking in some whole grains! My kids were fighting over these. Granted the little one will eat just about anything.

3/4 cup oats (grind into a powder using a food processor or blender)
1/2 cup whole wheat flour
1/2 - 1 cup white flour
1/2 tablespoon salt
1/4 cup olive oil
1/2 cup cold water


1. Place ground oats, wheat flour, 1/2 cup white flour, and salt into a stand mixer using a dough hook.

2. Add olive oil and water and knead for 5 minutes. Add more white flour as needed to form a firm dough.

3. Allow dough to rest for at least 20 minutes.

4. Using a tortilla press, press golf ball size portions between parchment paper. On a dry griddle over medium-high heat, cook tortillas until lightly browned.

Wheat Potato Rolls

1 medium potato, baked, peeled, mashed
1 cup water (warm)
2 teaspoons yeast
2 tablespoons honey
1/2 tablespoon appleasauce
3/4 teaspoon salt
1 egg, lightly beaten
2 cups whole wheat flour
1 to 1 1/2 cups all-purpose flour

Directions


1. In a large mixing bowl, dissolve yeast in warm water. Add the honey, applesauce, salt, egg, wheat flour and mashed potato. Beat until smooth. Stir in enough remaining flour to form a soft dough. Slowly add in all-purpose flour until the dough is smooth and elastic. It will probably still be pretty sticky.

2. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

3. Punch dough down. Turn onto a lightly floured surface; divide into 15 pieces. Shape each into a ball. Place in a greased 9 x 13 inch baking pan. Cover and let rise until doubled, about 30 minutes.

4. Bake at 375 degrees F for 20-25 minutes or until golden brown. Serve warm.

Cheese Rolls

Once again, my sister over at The Craft Patch has given me another tasty recipe. These are like cinnamon rolls, but cheese instead. The recipe is pretty vague, but it shouldn't be too hard to turn out something good.


1 recipe roll dough
cheese, cheese cheese
garlic powder, onion powder, parsley

Make roll dough in bread machine or however you make roll dough.

Roll it out into a big rectangle, just like you would for cinnamon rolls. Sprinkle with cheese. I used cheddar and mozzarella, but any cheese would be good. Sprinkle with onion/garlic/parsley, as little or as much as you'd like. I went light on the seasonings and heavy on the cheese (yeah, baby). Starting at the long end of the rectangle, roll tightly just like when you make cinnamon rolls. Cut into slices and raise for 20 minutes or so. Bake at 350 until golden brown and bubbly.

Indian Frybread

 

This recipe comes from my dear Aunt Bonnie who learned how to make frybread from her friend Beverly, (Goshute). I have fond memories of devouring her frybread. You can put a little honey and powdered sugar on them for a dessert frybread, or you can make delicious Indian tacos.

4 cups flour
1 teaspoons salt
1 ½ tablespoons baking powder
1 ½ or more cups HOT tap water
½ cup vegetable oil
frying vegetable oil or shortening

Mix flour, salt, and baking powder. Add water gradually; mixing with your hands until very sticky. It will turn slimy like snot when it relaxes. Let sit for a couple of hours. Pour vegetable oil over top. DO NOT MIX. Cover hands in oil to keep the dough from sticking to your hands, then carefully stretch out a ball of dough to paper-thin. The thinner, the better. In a large fry pan, heat more oil or shortening until almost smoking. Cook stretched fry bread in VERY HOT oil, turning once. Transfer plate covered with paper towels to drain oils. Serve warm.

Fried bread can be kept warm in the oven until there is enough to serve.

**For those that get tough dough or crackers, you've kneaded or worked the dough too long or added too much flour. As for cooking frybread, I always try to use an old black cooking skillet. It keeps the oil or shortening temperature more consistent. 

Cinnamon Swirl Bread

Bread
¾ cup milk
½ cup warm water
2¼ tsp dry yeast
1 egg
¼ cup white sugar
½ teaspoon salt
¼ cup margarine, softened
4 cups all-purpose flour

Filling
1 tablespoon milk
¼ cup and 2 tablespoons white sugar
1 tablespoon ground cinnamon
1 tablespoon butter, melted

1. Add bread ingredients to bread machine. Use dough only setting that allows the bread to rise for 1 hour.

2. Roll out on a lightly floured surface into a large rectangle ½ inch thick. Moisten dough with 1 tablespoon milk. Mix together filling sugar and 1 tablespoon cinnamon, and sprinkle mixture on top of the moistened dough. Roll up tightly; the roll should be about 3 inches in diameter. Tuck under ends and gently shape into a loaf. Place loaf into well greased 9 x 5 inch pans. Lightly grease tops of loaves. Let rise again for 1 hour.

3. Bake at 350 degrees F for 45 minutes, or until loaf is lightly browned and sound hollow when knocked. Remove loaves from pans, and brush with melted butter or margarine. Let cool before slicing.

Rustic Rosemary Bread

I do love a good loaf of bread. My sista over at thecraftpatch provided me with this wonderful recipe that I use quite frequently.

In a bread machine, add:

1 TBSP yeast

1 TBSP sugar

1 cup warm water

2 cups flour

1 teaspoon salt

1 tablespoon rosemary

1 tablespoon butter


Let the machine mix on the dough setting and gradually add in 1/2-1 cup more flour until a nice dough forms. It shouldn't be sticky or too stiff. When the dough cycle is finished, remove the dough and separate into two equal pieces. Shape each piece into a smooth circle. Drizzle a baking sheet with olive oil; place dough on baking sheet. Plop 1/2 TBSP butter on top of each loaf. Let rise in a warm place for 15-20 minutes. Bake at 375 until golden brown.

Pumpkin Scones with Cream Cheese Butter

Pumpkin Scones are a favorite in my house. They have to be made at least once between Halloween and Thanksgiving.

Start to Finish Time: 2 hours, 10 minutes
Hands on Time: 1 hour
Oven Time: none



1 T instant dry yeast
1/3 C sugar
1 C milk, warmed to 110 degrees
7-8 c flour
1/4 tsp nutmeg
1/4 tsp nutmeg
1 tsp cinnamon
1 pinch cloves
1 tsp salt
1/2 C cold butter, cut in pieces
1 large egg, slightly beaten
2 C pumpkin puree (16 oz)
oil for frying

1. In a large bowl, combine yeast, sugar, and warm milk. Let stand a few minutes, until foamy.

2. In a second bowl, combine 5 C flour, nutmeg, cinnamon, cloves, and salt.

3. Add cold butter, and cut in until mixture resembles cornmeal.

4. Put dry ingredients in large bowl with the yeast. Mix slightly.

5. Add egg and pumpkin. Beat on low until well mixed.

6. Continue to mix on low (knead), adding small amounts of the remaining flour until the dough pulls away from the sides of the bowl.

7. Beat another 3-4 minutes, and then transfer to a well greased bowl. Cover and let rise until double (about 1 hour).

8. Punch the dough down and transfer to a floured counter. Break off golf ball size pieces. Roll the balls out into flat pieces, 1/2" thick.

9. Fry in hot oil (375 degrees) on both sides. Cool on a paper towel covered rack. Serve with cream cheese butter.




Cream Cheese Butter
1 8 oz pkg. cream cheese, softened
1/2 C butter, softened
1 C powdered sugar
1 tsp vanilla
1/2 tsp cinnamon

1. Beat ingredients with an electric hand mixer until smooth.
2. Serve with warm pumpkin scones.
3. Refrigerate leftover mixture.