Recipe For A Simple Life

Simplify your life, one day at a time

English Muffin Bread

Homemade English Muffin Bread

My friends at work sometimes tease me because I make my own bread (most of the time).  I admit, it’s not for everyone and I wouldn’t do it if I didn’t have my bread machine to do the dough for me.  But, since I got the bread machine, I’ve really enjoyed making fresh bread and it tastes sooooooo much better than over-processed store bought bread.

If you don’t have a bread machine, but you’d still like to enjoy fresh bread, I’d like to offer this recipe.  It’s amazingly good and incredibly easy.  The only problem I have with it is that it’s really sticky when you put it in the pans and I am really messy when I cook / bake.  But, hot soapy water works wonders and this bread is a huge hit with my whole family.  The last time I made it, they ate two whole loaves in less than 24 hours.

English Muffin Bread

2 ¾  Cups Warm Water

3 3/8 Teaspoons RAPID RISE Yeast  (Update: You can use regular yeast, but you will need to let it rise TWICE. Once in the bowl, til it reaches the top…and then again in the pans, til it reaches the top. With the RAPID RISE you only need to let it rise once in the pans.)

1 Tablespoon Salt
1 ½  Tablespoons Sugar
5 ½  Cups Flour

Mix all ingreadients together, then spoon into (2) well greased loaf pans.  Let rise in pans until dough reaches the top of the pans, and bake in 350 degree oven for 45 minutes or until golden brown. (My oven runs a little hot so I ended up cooking mine for a total of 35 minutes. Just keep an eye on it. You’re looking for golden brown.) 10 minutes before done, brush with melted butter. Makes 2 loaves. Bread will be moist at first. Allow to COOL COMPLETELY before cutting. Makes terrific toast.

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Try This! Coffee Cup Scramble

recipe-1

I came across this recipe as I was going through a stack of magazine pages and recipe cards I’ve collected over the past few years.  It’s my “Hmm, this looks good, I think I’ll try it sometime” pile.  Next time you are running late for work, give this a try. :o)

Coffee Cup Scramble (from incredibleegg.org)

Makes: 1 serving

things you’ll need:

  • 2 EGGS
  • 2 Tbsp. milk
  • 2 Tbsp. shredded Cheddar cheese
  • Salt and pepper

heres how:

  1. COAT 12-oz. microwave-safe coffee mug with cooking spray. Add eggs and milk; beat until blended.
  2. MICROWAVE on HIGH 45 seconds; stir. MICROWAVE until eggs are almost set, 30 to 45 seconds longer.
  3. TOP with cheese; season with salt and pepper.
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Breakfast Bars

The following recipe comes from my friend, Emily.  I love that you can customize it to your tastes.  I don’t care for fruit, but I’ll add lots of nuts, and maybe some chocolate lol  Emily is a mom to two little girls and loves to bake.  I know I’ll have more of her recipes in the future 😀 

I always wanted a GOOD but healthy breakfast bar, so I developed my own recipe. This recipe is very easy to customize and change for everyone’s/anyone’s preferences. It looks difficult because there are so many ingredients, but that’s why they are packed with so much goodness. They taste good enough to be cookies, but at least you are getting some healthy stuff with it. I keep them around for cookie cravings.

 

1st Mix the following:

1c. Crisco/Margarine/Butter (Whichever you want, I soften the butter)

1c. Splenda/Sugar (You could probably use less)

2Tbs. Honey

2nd Mix the following in a seperate bowl- THEN add to the first bowl:

1c. Applesauce

1tsp Vanilla

1 Egg

2 Egg Whites

3rd Mix the following in a seperate bowl- THEN add to the above mixture:

2c. Flour

2tsp Baking Soda

2tsp Cinnamon

1tsp Salt

1 1/2 c. Instant Oats

1 Box Granola Cereal (I usually buy Cascadian Farm: Fruit and Nut Granola 13.5 oz)

–If you want to add fiber powder: I use benefiber and add about 1/2c.

–If you want added potassium, there is a salt substitute called “Nu Salt” that is potassium cholride. I add 1Tbs.

–You can also add ground flax for more fiber and omegas. I add about 2/3c.

The Extras- Add any/all of the following to your taste (Possibilites are endless):

1c. Dried Apples (or chopped fresh apples)

1c. Craisins/ Raisins/ Cranberries

1 Banana (pre-mash it)

Peanuts/Almonds/Pecans/Cashews

Blueberries/Strawberries/Rhubarb (If using frozen fruit, wash it in warm water and drain well before adding)

Pour (or plop!) it onto a sprayed cookie sheet, and spread to cover. This recipe will cover 2 sheets 13×9. I put wax paper over it and press it to spread it.

Bake at 375* for 15min.

Use a pizza cutter to cut once cooled, and store in airtight container. I plastic wrap mine individually and freeze some.

ENJOY!

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Granola

I absolutely love granola and I’ve learned that so does my super picky eater of a 3-year-old and so does my youngest.  So this is a great recipe for our family. 

 

5 c. old fashion oatmeal, not quick cook

1 c. wheat flour (or soy or whatever flour you want to use)

1 c. dry milk (powdered milk)

1 c. chopped nuts (I use sliced almonds)

1 c. honey

1 c. oil (I used a canola/olive oil blend, but I want to use coconut in the future)

1 t. vanilla

Optional – which is why I love this recipe – you can add whatever you want to it!

1 t. cinnamon

1 c. shredded coconut

1 c. sunflower seeds

1 c. of some other nut

Mix all together and bake at 250* for about 30 minutes. I bake it on a large cookie sheet/pan that has small sides. Stir frequently. (I usually remembered to do it about 5-6 times in 30 minutes.) Cool and store in airtight container.

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