Tuesday, July 13, 2010

Grandma Aileen's Whole Wheat Bread

Probably like most grandma recipes, it was hard to get Grandma pinned down to write a recipe since it was all about throwing things in here and there. Seems like everyone has a different recipe for all our favorite foods that she would make. Rosaleen came up with this bread recipe using the measuring cups and spoons that grandma used and I've had sucess with the couple of times that I've made it. Some of us remember her putting a few cups of white flour in her bread too, but it's up to you. This bread is better toasted and all of us grandkids LOVED the Old English cheese spread on top. Peanut butter and jelly/ honey was also a favorite.

Grandma Aileen's Whole Wheat Bread

8-10 c Whole Wheat Flour (I used about 9 cups, and you can sub in a couple of cups of white flour if preferred)
3-3/4 - 4 c Water (more water if you use all WW flour)
2 T Salt
2 T Yeast

Put butter on hands to knead. Let rise in bowl for 1 hr. Knead and roll dough into pans and let rise for 1-2 more hours.
Bake for an hour at 375.

Makes 2 loaves

water, yeast, and salt
add flour and knead with butter on your hands
letting the dough rise
grease your pans
let raise
Bake at 375 for an hour
This is how us kids usually ate grandma's bread.
Toasted and spread with Old English cheese! ☺

Tuesday, July 6, 2010

Egg Rolls

I LOVE egg rolls, but have been very resistant to actually making them. ☺ My sister makes them quite a bit and then Sarah over at Frontier Kitchen posted a recipe for chicken egg rolls and so I finally decided to give it a shot.
So this recipe is kind of mix between Sarah's and what my sister Sharon does.

Egg Rolls

3-4 cups cabbage, chopped
1 cup carrots, chopped
1-2 cups zuchinni, shredded (I subbed chopped broccoli this time)
1/2 cup scallions, chopped
2-3 T minced garlic (I like a lot, so ovbiously you could use less)
soy sauce (I use the low sodium soy sauce and I dump in to taste, 2-4 T)
1-2 eggs
1 package egg roll wrappers

Mix your chopped veggies, garlic, egg(s), and soy sauce in a bowl. Place a spoonful of filling on a wrap, roll up and fry or bake.
Bake at 375-400 for about 20 minutes, or until brown.

Cary likes his filling chunkier than this, but I was feeling lazy and used the food proccessor to chop things up.
with water on your finger, dap the top before rolling or folding over so that it "glues" the wrap together.
Obviously frying in oil tastes the best!
If you are wanting to cut down on calories however, these are good baked too.
Brush some oil over the top and bake at 375-400 for about 20 minutes or until brown.
I have NOTHING good to say about my oven, so I'll just say that I'm sure your oven will cook your egg rolls to look better than mine look.
My sister bakes hers, and they always look and taste really good! ☺

I like to dip my egg rolls into soy sauce, but I think most people like to dip in a sweet and sour sauce.

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