wordsfromanneli

Thoughts, ideas, photos, and stories.


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Easy Snacking Bread

Have you ever wished you had some little treat to offer a friend to go with that cup of tea or coffee you’re offering? No cookies or squares in the freezer? Here’s something that you can make ahead and freeze for any time. Now that I think about it, this would go well with beer or wine as well.

A bread machine helps but you can still mix, knead, and let the dough rise in the usual way. I’ve become lazy and use my bread machine all the time. This is a regular white bread recipe, but I’ve added about half a cup of 12-grain mix and eased off on the flour by a quarter cup. You can use any recipe you like – whole wheat if you prefer it.

My basic bread recipe is at the end of the post.

I’ve cut the dough into two portions to roll out with the rolling pin and put each one on a buttered cookie sheet.

Then I added a clove of crushed garlic to about a quarter cup of olive oil in a little bowl and mixed it around. I brushed the oil mixture onto the flattened bread dough, and then sprinkled some powdered cumin on it. I made the cumin powder by putting cumin seeds in an old coffee grinder to pulverize them.

You can use any kind of herbs or spices, whatever suits your palate. That flour you see in the cup was only for sprinkling on the dough as I used the rolling pin. Sometimes the dough is stickier than other times. I was lucky this time and hardly needed any.

I was experimenting here, so I wasn’t sure whether to cut the dough before or after baking, but as it turned out, cutting it before was the better way to do it. You don’t have to cut it all the way through. Just a quick score will do it.

Then let the dough sit in a warm place for half an hour to an hour – until it puffs up a bit.

Bake it in a hot 350-degree oven for about 20 minutes. Because of the scoring, the pieces break apart easily. You can then eat them as they are or cut them open and add your favourite toppings (or none). The piece with the Jalapeño Havarti cheese slice on it was SO good!

When the bread is cool, you can put the pieces into Ziploc bags and freeze them for using any time. Before serving, putting them into the microwave for a few seconds will make them taste as if they just came out of the oven.

Standard Bread Recipe

2 cups milk (heated 2 minutes in the microwave – that should make it just warm enough to melt the butter but not kill the yeast)

2 Tbsp. honey (or sugar)

2 Tbsp. butter (or oil)

2 tsp. salt

1/2 cup 12-grain mix (optional)

5 cups flour (or quarter cup less if adding the 12-grain mix)

2 tsp. fast-rising yeast

Enjoy!


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Cinnamon Rolls

I used to make sticky buns (cinnamon rolls with a syrupy topping) but I’ve found that without the stickiness, these cinnamon rolls are much more fun to eat (unfortunately).

The easiest way is to use the dough setting on a bread machine. If you don’t have a bread machine you can still make up the dough the old-fashioned way (recipe at the end of the post).

Once the dough is rising, either in the machine or in your old-fashioned bread bowl, there is plenty of time to get the ingredients lined up.

I chopped pecans (which you can leave out if you have a nut allergy), and mixed up the brown sugar and cinnamon in a bowl. Currants are ready in a jar, but you can use raisins if you prefer them. Butter is waiting to be melted in the microwave just before I roll out the dough.

I like to make two smaller batches from the one dough recipe, so I cut the dough in half and then do the following procedures twice, once for each baking dish.

Roll out the dough in a rectangular shape, until it is a little less than half an inch thick. Spread melted butter over the rolled out dough.

Sprinkle the brown sugar/cinnamon mixture on the dough. You can make it quite heavy without hurting the outcome of the rolls. Add the nuts and currants. My rectangle didn’t turn out so well, but it didn’t matter that much.

Roll up the dough and cut into 12 pieces. I cut the roll in half and then cut the halves in half again, and finally I cut each of those four pieces into three. That allows me to make four rows of three in the baking dish, which I have already buttered very well.

Place the rolls into the baking dishes and then brush butter on the sides of each roll so it’s easier to take them out once they are baked. I press the rolls down so they are almost touching before letting them rise in a barely warm oven for about half an hour.

Below, you can see that I have pressed them down before letting them rise.

I set them in the barely warmed oven to rise for half an hour, and then turn them on to 375 degrees to bake for about 35 minutes. Watch them near the end of the baking time so they don’t burn.

The brown sugar in the rolls may have dripped through and baked into a bit of syrup, but this shouldn’t be a problem. The rolls should be easy to remove from the dish if you’ve remembered to be generous with the brushing on of butter between the rolls. Remove the rolls immediately after they come out of the oven.

The dough:

2 cups milk heated for 2 minutes in the microwave

2 T. butter

2 T. honey or sugar

1 1/4 tsp. salt

5 cups all purpose flour

2 tsp. fast rising yeast

*Optional: add a beaten egg to the liquid before adding the flour

The filling for the rolls:

3 T. melted butter (some of it to be used for brushing the sides of the rolls)

2/3 cup of brown sugar

1 T. ground cinnamon

3/4 cup (or more) chopped pecans (or other nuts)

1 cup currants or raisins

When the cinnamon rolls are in the oven, go put your feet up for about 35 minutes until they finish baking. The rolls, that is, NOT your feet!

This is a good time check out Anneli’s website at www.anneli-purchase.com


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Comfort Food

Yesterday I felt the need for comfort food. I took out a bag of frozen apples and a bag of frozen pears, but the pear bag was bigger than the apple bag, so rather than have one pie too big and the other too skimpy, I combined the fruit and made pearapple pies.

While I had a messy kitchen and a hot oven, I thought I might as well make some almond pie squares using half the sugar and adding a cup of coconut.

I won’t do the recipe thing here, because I’ve done posts on them both before. I’ll put the links to the posts with the recipes at the bottom of the page.

 

Almond Bars:

https://wordsfromanneli.com/2018/06/13/almond-bars/

Apple Pie:

https://wordsfromanneli.com/2016/08/11/apple-pie/

Anneli’s books to read while you eat your comfort food:

http://www.anneli-purchase.com/


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Simple but Good Scalloped Potatoes

Since we are all at home and have plenty of time, I thought it would be a good time to  make scalloped potatoes, and have enough for several meals if I put the extra portions in little tubs in the freezer.

The food processor makes a lot of the jobs easier, like slicing potatoes and onions and grating the cheese, but you can certainly do it with a knife if you don’t have a food processor.

I like to get all my ingredients ready before I start building the creation. Celery sliced fine, thin bits of ham, sliced potatoes, sliced onions, and grated cheese (I like to use Asiago in the middle for a zippy taste, and something that melts well – like cheddar or mozza on the top).

Don’t ask me how many potatoes. Maybe six? Seven? As many as it takes.

Butter a large casserole pan and put a layer of potatoes in the bottom.

Grind some pepper onto the potatoes but DO NOT put salt on if you are using ham. If you still crave more salt when it is done you can always sprinkle a bit on at the table.

Layer the onion, ham, cheese and celery in the pan. I ended up with one layer of celery and two of ham, probably three of potatoes, with Asiago in one of the middle layers. Arrange it any way you like. It doesn’t matter that much. I’ve heard some people say not to put the cheese and the onion next to each other or the cheese tastes too much like onion, but you have to suit yourself. Throw some more pepper on  now and then.

The cheddar or mozza goes on last, but before that last layer, I poured about two cups of half and half (coffee cream) into a measuring cup and added a couple of tablespoons of pesto. You don’t need to do the pesto thing but I thought I’d try it and we liked it. Parsley is probably the standard green stuff to put on it at this point.

If you use milk instead of cream, you might want to add two tablespoons of flour and mix it into the milk before pouring it over the layers.

Then sprinkle cheese on top – lots of cheese! – and cover it with tin foil and put it in the oven at 350 for an hour, or hour and a half. Take the tin foil off 15 minutes before you take it out so the cheese can brown a tiny bit.

Poke the potatoes with a sharp paring knife to check for tenderness. (This is probably the only time you can poke something with a sharp knife and expect tenderness.)

In that hour and a half while the scalloped potatoes are baking, you have plenty of time to make a salad to go with it.

There was so much food in this one dish that I was able to put away several portions in the freezer to take out for quick lunches some other days.


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Pizza Day

It has been ages since I’ve ordered pizza for pick up or delivery. We have made our own for so long.

The bread machine is a huge help. I make the dough using only basic ingredients:

2 cups warm water

2 Tbsp. oil

2 tsp. salt

1 Tbsp. sugar (optional)

5 cups all purpose flour

2 tsp. fast-rising yeast

When the dough is mixed and has risen in the machine (on the dough setting), I take it out and cut it into six pieces which I shape into round “bun” shapes.

I’ve learned the hard way that it’s best to cook the sliced green peppers, onions, and mushrooms in the microwave for a couple of minutes to get most of the liquid out (or it ends up making the pizza soggy). I use the food processor to slice the black olives and grate the mozzarella.

The pizza stone (a square brick tile) is heating in a very hot oven for about 45 minutes while preparations are made.

Putting it all together:

Roll out the dough and slide it onto a wide paddle that has cornmeal sprinkled on it (so it will slide easily into the oven).

Spread tomato sauce on the dough and then sprinkle on some oregano and ground chili pepper or something similar. Cajun chicken seasoning works well too.

Lay slices of salami on top. Then add layers of your favourite toppings, putting the “wettest” ones nearer to the top so they can steam off while baking. Final layer is mozza cheese.

Slide the pizza into the oven onto the brick. If you’re using a pizza pan, you should probably have the rolled out dough on the pan before putting the goodies on top.

Bake at about 450 degrees for 10 minutes (checking as the time gets close to see if the cheese is beginning to bubble and turn ever so slightly brown).

Optional:

You may notice that there are a couple of glasses of brandy on the island. Do not pour these on the pizza. Pour them down your throat. (I know, I know, it should be red wine, but it was a cold day….)

When the pizza is done, put it on a wooden cutting board to cut into slices to eat as you build the next pizza.

We have two paddles: a large one for putting the raw pizza on, and a smaller one to take out the finished pizza. This way we can build the next pizza while the previous one is baking.

Now all that’s left to do is to enjoy!


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Not Christmas

No snow for Christmas. Just wind and rain.

While it looks pretty to have snow, it’s safer for driving if the precipitation is just water, not ice or snow.

So here we have the view today.

Blustery, gray, wet! When you see whitecaps on the water, you know it’s breezy.

Since it doesn’t look like Christmas, I decided that my baking didn’t have to be Christmassy either. Just plain comfort food is good today.

Apple pies await.

 

And the staff of life, bread, is almost ready to come out of the oven. Not Christmas bread; just bread.

(The pale part of the bread is from the light in the kitchen.)

 


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Yule Love Yule Logs

This is a very Christmassy recipe, but it’s good any time of the year.

Simple to make: all the ingredients are in the picture below. No baking powder or baking soda or salt. Just butter, sugar, flour and an egg, vanilla, dates and nuts (you can do without the nuts if you have an allergy). Recipe is at the end of this post.

You can see that I’ve chopped the dates (except for one to show you) and the pecans (you can use walnuts if you prefer them).

Mix the butter and sugar, add an egg and mix again, add the vanilla and then the flour. You’ll get a gooey batter. Add the nuts and dates.

Drop by spoonfuls, a couple at a time, into a bowl with shredded coconut, and to avoid getting batter all over your fingers, take a big pinch of coconut and push the batter off the spoon with it. Then coat the batter over and over  in the coconut, pressing lots of coconut into the batter as you shape it into a roll (a yule log).

Place the logs on a greased cookie sheet and bake them at 350 for 15 minutes.

They should be golden brown when they’re done.

Now all you need is a cup of something to go with the logs.

I copied my mother-in-law’s recipe years ago. She used walnuts, but I like pecans too, so sometimes I substitute.

Easy recipe. Enjoy!


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The Treasury Board

Today I put dry chopped up leaves into my garden to keep the winter weeds down and add organic matter to my sandy soil in the spring.  I noticed that some of my strawberries had leapt overboard from the raised bed and were looking for a new home. To dig them up I moved the long board that lay alongside the raised bed (this board once helped to anchor the netting I had over the strawberries).

I pulled the board forward and found hazelnut shells, all empty, and all opened from the top (not cracked and left in two halves).

The stash of hazelnuts went down the whole length of the raised bed.

Each one was empty. Each one opened the same way, with the top eaten out, presumably by something with a small jaw and sharp teeth.

Not my Lincoln then. That squirrel would have hidden and stashed the nuts, possibly buried some near the trees where he sleeps, and the shells would have been cracked lengthwise.

Some weeks back I had seen a mouse in the strawberry bed, but this was a huge stash for a little mouse.

“It wasn’t me. Really, it wasn’t.”

My main suspect is Templeton (E.B.White’s rat). Since Charlotte’s Web, every rat in the world is named Templeton.

He is very brazen, but he’s cute, don’t you think? Once he tried to build a nest in our old truck. That was not so cute. He even went for a ride in it and came back without falling out. We had known he was in there but couldn’t get him out (until much later). After the Captain drove to the wharf to check the boat and came back home, Templeton was still hidden in a space  in front of the door hinge.

“How do you like my new digs?”

So tomorrow I’ll go out to the strawberry bed and see if there is a tunnel dug through my  newly added leaves that I put over the entrance at the side of the treasury board.

And then … we’ll see.

 


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Keremeos

My apologies for a whole series of posts with photos taken as we whizzed past in the truck and trailer, but in this post, I hope to convey a feeling more than to show any particular fantastic photo.

Going through the little town of Keremeos in the South Okanagan, in spite of the chilly fall air, we are always warmed by the festive attitude of the residents. It’s harvest time, and rather than have scarecrows, they have straw people all through the downtown area. I wish I could have done them justice with less blurry shots, but you’ll get the idea of the fun on the streets of this fruit growing town.

Can you find the straw people? Two in this photo.

 

One here.

Two here.

Two here.

One here.

All seem to be pointing to the fruit markets that line the road farther along.

Did you know that pumpkins are a tasty vegetable when prepared as you would any other squash?

This is pumpkin time, as well as onions, garlic, and winter apple time.

Squashes and cauliflowers, melons and tomatoes.

And if you don’t feel like shopping but just want to stop for a bit and let the kids play in the park, the local quail welcomes you. He’s like the quail version of “Big Bird.” Can you see him there to the left of the big tree with the yellow leaves?

Here is a close up of him – although very blurry – to help you find him.

The Okanagan is full of quail, quite tiny wild chicken-like birds that have so many cute habits it’s a shame to kill them for food (although I must admit, they are SO tasty).

I love quail, dead (on my plate) or alive (in my backyard), but mostly alive.

This “Big Bird” put a long-lasting smile on my face as we drove through Keremeos.

 


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Rich Without Money

Having money can help make life easier, but wealth need not always be measured in dollars.

After supper, a quick trip to the beach, just five minutes away, is a rich experience of another kind. The Sleeping Princess presides over the valley. Looking down on the bay, this glacier, unfortunately,  is melting a little more every year, but it is still unique and beautiful.

If she turned her head, the Sleeping Princess could see the beach I’m standing on. She would see the morning glory, or field bindweed, in bloom. It is invasive and tenacious and widespread. Just ask me!!  I want to hate this flower because its vines tangle up everything in my garden. But it has a beauty of its own. I imagine this bell flower holding rainwater for Tinkerbell to drink from.

Here are more of these morning glory flowers popping up among thorny blackberry vines. How tough must it be to endure the pain of those prickles?! And yet how daintily these two invasive plants complement each other.

Glory be! Look at those blackberries! They want picking. I ate a few of them. Sweet, sweet, sweet! But my arrangement with the Captain was already made. We have a lot of blackberries at the back of our own yard and the deal was that if he picked the berries (and endured the thorny scratches and spiders and wasps and stickiness), I would make jam.

I didn’t know he would be so enthusiastic. I had a challenge to use up those berries. But now we have enough blackberry jam to last the rest of our lives. So we’re rich! Rich in jam.

I think I have the sweetest pantry in town.