Nov - Recipes - Turkey Tetrazzini and Dill Weed French Bread

Here's another recipe. This one would be especially good for November.

We always look forward to Thanksgiving, not so much for the turkey on Thursday, but for the Turkey Tetrazzini on Friday night after Thanksgiving with the leftover turkey. It goes very well with Dill Weed French Bread, and they can be baked in the oven at the same time.

TURKEY TETRAZZINI

6 ounces spaghetti or linguine, broken in half

1/2 cup butter or margarine

1/2 cup all purpose flour

2 3/4 cup turkey or chicken broth

1 cup light cream (half and half)

1 teaspoon salt

Dash of pepper

1 cup sliced mushrooms (fresh or canned)

1/4 cup green pepper, diced

2 tablespoons canned pimiento (1 small jar)

2 cups cooked turkey or chicken, chopped

1/2 cup grated Parmesan cheese

Preheat oven to 350 degrees. Cook spaghetti in boiling, salted water until just barely tender. Do not overcook. Drain. Melt butter in a medium saucepan. Blend in flour. Slowly stir broth into flour mixture. Add cream. Cook and stir until mixture thickens. Add salt, pepper, drained spaghetti, mushrooms, green pepper, pimiento and cooked turkey or chicken. Turn into a 12x7 1/2x2 inch baking dish. Sprinkle top with Parmesan cheese. Bake until heated through, about 30 minutes.

DILL WEED FRENCH BREAD

1 loaf french bread or baguette

1/2 cup butter, softened

1/2 teaspoon dry dill weed

Mix butter and dill weed in a small bowl. Spread dill butter between slices of French bread. Wrap in heavy-duty aluminum foil. Bake in a 350 degree oven 20 to 30 minutes.

Thanks,

Randy C - Rocky Mountain Ward

Sourdough bread

Sourdough Bread

1 c. sourdough pancake batter
2 c. warm water
1/3 c sugar
1 T. yeast
1 tsp salt
5-6 c. flour

In a large bowl, dissolve yeast and warm water.  Add remaining ingredients.  Mix and let rise.  Shape into loaves.  Let rise.  Bake at 425 degrees for 15-20 minutes.

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Graham Crackers and Whole Wheat Bread

Ever since we had that opportunity to buy wheat I've had wheat on the brain.  I've wanted to share some more "cooking with wheat" ideas.  Today I finally had the chance and I tried out two recipes.  Actually tried out one and made one I've made before.

Part Wheat Bread and Graham Crackers

The Graham Crackers were a new experience and actually turned out quite yummy.  Here's the recipe.

2cups whole wheat flour (I used hard red wheat because that is what I found first)
1 cup oat flour (I ground rolled oats in my wheat grinder, another first for me)
2/3 cups + 2 Tbsp sugar
1 tsp baking soda
2/3 cup butter
2 Tbsp honey
2 Tbsp milk

Sift flours, sugar and soda.  Melt butter with honey and milk and stir into dry ingredients.  Chill for at least 1/2 an hour.  Roll out to about 1/4 in thick.  I rolled it between two silicon pads, it's crumbly and sticky.  The first batch I cut into squares and then they melted together on the pan.  The second batch I just rolled out big rectangles and put them on a greased cookie sheet. Bake at 350 F for 10 minutes.  Cut while they were still hot before they get too crunchy.   They are good plain but delicious in an ice cream sandwich.

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The dough is kind of crumbly and stick, but it tastes good!

Rolling out between two papers or silicon pads really helps

As I'm not going for pinterest pretty here, I found just rolling a big rectangle and cutting while it's hot easier than making individual crackers.

Poking with a fork might have made them more "graham crackery" looking

This was delicious, crispy crackers and ice cream.

Part Whole Wheat Bread

2 cups warm water
1 Tbsp.yeast
1 Tbsp. dough enhancer
1 1/2 tsp salt
2 Tbsp honey
2 Tbsp oil
4 cups wheat flour
2 cups white flour

Heat your oven to 160 degrees and then turn it off.
Mix all ingredients together, knead (or mix) until the dough is elastic, around 5 minutes.  Divide into 2 loaves and put in greased bread pans.  Raise in warm oven for 25 minutes.  Bake for 30 minutes at 350 F.

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Add honey butter for the perfect snack

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Jennie's Quick White Bread

One of my favorite things to make from food storage ingredients is bread and while this doesn't actually qualify as a "food storage meal" it is so yummy.  This recipe comes from one of my favorite people and is so quick and easy to make it's saved me many times.  (And if it's just me I'm not above having a meal of bread and maybe a glass of milk and of course chocolate).

Bread (Jennie's Quick White Bread)        printable recipe

¼ sugar

1 t salt

1/3 c vegetable oil

2 c HOT water

Add 2 cups flour and mix for 1 min.

Add 1 ½ T yeast and 3-4 more cups of flour. Mix until it doesn't stick to the bowl and then mix on high for 8 minutes.

Let it sit for 5 min. Knead a few times, cut it in half and put in two greased bread pans. Put the bread in a preheated 170 degree F oven for 25 min., then without opening the oven turn it up to 350 degrees F and bake for another 35 minutes. You can butter the tops when they come out. *I have substituted the water with 2 cups of whey and I also usually add 1 heaping Tablespoon of dough enhancer (You can buy it at Kitchen Kneads, it contains, whey, soy milk, soy lecithin, modified corn starch, vitamin C power and citric acid, it seems to make the bread last longer and rise better, sorry no scientific explanation, that's what Google's for. . . ) To make braided bread, shape it into a long loaf, cut it lengthwise in three strips and then braid it, roll the ends under and put in a greased bread pan or you could shape it into a wreath or just bake it in a long braid on a jelly-roll pan.   This bread recipe makes a terrific cinnamon bread too. Braided Bread Cinnamon Bread Cinnamon bread, before it's rolled up Directions for cinnamon bread:  Roll it out into roughly a 10 x 15 inch rectangle, spread butter over the top and sprinkle with cinnamon and sugar (brown sugar is nice) then roll it up, starting at the short end, tuck the ends in to fit in your bread pan and bake as usual.

Orange Zucchini Bread

1 ½ cups sugar
3 eggs
1 cup oil
1 ¼ cup fresh orange juice
1 ¾ cups shredded zucchini
2 tablespoons orange peel
1 cup chopped nuts (your choice)
2 tsp vanilla
3 cups flour
½ tsp salt
¼ baking powder
1 tsp soda
Mix together all wet ingredients. Sift together all the dry ingredients and add to wet mixture and mix to combine.
Bake in 2 loaf pans. Bake at 350 degree for 45 min.

printable recipe
from: Stake Taster Table before General RS Meeting

Sonya’s Millet Flatbread

4 c. cooked millet (boil and let sit over-night)
¼ t. sea salt
3 T. olive oil
1 T. (heaping) arrowroot powder
½ c. sesame seeds
½ c. flax seeds
½ c. sunflower seeds
Place cooked millet in blender with all other ingredients except seeds. Blend on high until very smooth. Remove to bowl and stir in seeds. Pour onto greased cookie sheet. Spread out evenly and thinly. Sprinkle more sesame seeds on top. Bake at 450 degrees for 15-25 minutes (until fairly dry on bottom), then broil on high for 3 minutes to toast. Cut into 1 ½ inch squares.

printable recipe
from: Stake Taster Table before General RS Meeting

Whole Wheat Bread

Here is the original recipe from Lanae.  I use a kitchen aid mixer and it can't handle this much dough at once so I'll add the (sort-of, really close to) 1/2 recipe at the bottom too.

Fool Proof Bread (100% whole wheat)

4 cups warm water	2 Tbsp. SAF yeast
1 Tbsp. salt	7 cups white wheat kernels, ground
1/3 cup oil	(makes about 10 cups flour*)
1/3 cup honey	* can be frozen for 3 to 4
2 Tbsp. dough enhancer (opt)	months in airtight container

Grind wheat into flour (med. setting) add water and several cups of flour in mixing bowl with dough hook in place, add salt, oil, honey, dough enhancer and yeast, then mix briefly (if your wheat is old add 3 - 4 Tbsp. of gluten). While mixing on low speed add more flour until dough pulls away from side of bowl (it's better to add too little flour than too much, it needs to be sticky). On speed one knead bread with dough hook for 10-12 minutes, while it's kneading preheat oven to 150 degrees and grease 4 loaf pans. When dough is finished, shape into 4 loaves SECRET - When you roll out the dough to shape it put water on the counter instead of flour, this will make the dough lighter. Turn the oven off put loaves in warm oven for 25 minutes or until double in size. Turn on oven to 350 degrees and bake for 30 minutes or until golden brown. Makes 4 (4 x 8" loaves) For CINNAMON ROLLS, roll it out flat and sprinkle cinnamon and brown sugar, then roll it up and cut into slices. Bake for only 15 minutes.

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Ingredients for 2 loaves

2 cups warm water

1 Tbsp. yeast (I used SAF, in the gold package, you can get it at Kitchen Kneads, it is supposed to rise faster).

1 Tbsp. dough enhancer (also from Kitchen Kneads, it wasn't until I started using this and the gold pkg yeast that I had really got good tasting/rising bread)

1 1/2 tsp. salt

2 Tbsp. honey

2 Tbsp. oil

5 + cups of flour (I used ground hard red wheat and a cup of white flour)

printable recipe

Follow the directions above.

Enjoy!

Honey Oat Bread

My try at making Kim's recipe, it's yummy!

Yippee - Another yummy recipe, thanks Kim and Ruth for providing this.  (This one is tested and family approved!)

5 cups hot tap water

1 cube butter – room temperature

1 cup honey

2 cups rolled oats

1 T. salt

2 T. yeast

8-12 cups flour

In a large mixer with a dough hook (or in a large bowl if you’re doing it by hand) combine the first four ingredients. Stir and let sit for about 5 minutes.

Add remaining ingredients, starting with 8 cups flour. Mix and add flour a little at a time until the dough is not sticky.

Put in a greased bowl and let double in size. (About 1 hour.)

Separate into four dough balls and put in greased bread pans. Let rise until double in size.

Bake at 350 for 25-30 minutes.

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