Harvest Treats

I took a break from trying bread recipes this afternoon to bake cookies and take treats to the harvest field. This year's wheat crop is better than most years, and after a cool spring and hot windy June, its turning out to be great harvest weather. Our crew is hoping to finish today (no breakdowns, please) and there's a severe thunderstorm warning for tonight. Perfect timing.  I'm not much of a 'farm wife', usually describing myself as 'married to a farmer/rancher' instead. But thought I should be somewhat useful, thus the afternoon trip to the field.
Everything Cookies is a new recipe for me, but old to a church friend who added it to the church cookbook last year. Thanks, Mary Lou! It's chewy but crispy, a good combination. The lemonade I mixed up was from a can of concentrate (12 oz), 4 cans of water (directions say to use 4 1/2 cans water, but I knew I would add lots of ice), 1 cup frozen raspberries (puree in blender with some of the juice), and 1 tablespoon of honey for sweetener. Strain to remove seeds. I carried and served it in canning jars with lids.

EVERYTHING COOKIES
1 cup margarine or butter
1 cup brown sugar
1 cup white sugar
1 egg
1 tsp. cream of tartar
1 cup oatmeal
1 cup coconut
1 cup vegetable oil (I used Canola)
2 tsp. vanilla extract
3 cups flour
1 tsp. salt
1 tsp. baking soda
1 cup rice cereal
12 oz. chocolate chips (must have been an older recipe, cho chip bags are now 11.5 oz)

Mix ingredients in order given - cream margarine or butter with sugars, add egg. Combine cream of tartar, oatmeal and coconut; add and blend in. Mix in vegetable oil and vanilla extract. Combine salt, baking soda, rice cereal and flour. Add to dough and mix well. Stir in chocolate chips. Drop by teaspoonfuls on greased baking sheet. Bake in 350 degree oven for 12-13 minutes. cool on racks.
This recipe makes lots. It made a trip to the field, a full cookie jar, and 2 dozen cookies in the freezer!

Pennsylvania Dutch Pretzel Slider Buns

Gloria Piantek from West Lefayette, Indiana
was the contestant I assisted. 

 The National Festival of Breads was inspiration for several baking days. On Monday I made the recipe submitted by Gloria - the contestant I assisted during the contest. Gloria was a delight to work with, and a creative baker. Having been an educational consultant, she found ways to use baking to help students overcome learning difficulties.
 I liked the bread she made, and found the recipe to be not hard at all, even with the extra step of a soda water dip for the rolls. Tofu is the unusual ingredient, its a soybean product so a good Kansas food as well. Gloria's recipe calls for "soft silken tofu", all I could find in our local store was "soft tofu", so I used that. The tofu should be well drained, first in a sieve, then by pressing the water out between paper towels. Mine didn't get as smooth as Gloria's did in the contest preparations. I do think its important to have all ingredients at room temperature, especially the tofu. Room temperature is recommended for ingredients in most recipes and especially for bread products. If you keep yeast in the refrigerator, set it out earlier in the day; if you keep flour in the freezer, spread it out on a cookie sheet in a thin layer to warm to room temperature. I expected this roll to be shaped like a pretzel, so it was a pleasant surprise to see it made into a round roll and the edges clipped for shaping, much easier than making a pretzel knot! Also, King Arthur Flour and Fleischmann's Yeast were sponsors of the contest, so their products are used. King Arthur Flour is definitely worth looking for!

PENNSYLVANIA DUTCH PRETZEL SLIDER BUNS








Ingredients:
1 (1/4 oz) package Fleischmanns's Active Dry Yeast
1/4 cup warm water (100 - 110 degrees)

1/2 cup soft silken tofu, well drained, room temperature
2 tablespoons dark corn syrup
1 large egg
1/4 cup finely shredded sharp Cheddar cheese
1/2 cup King Arthur Unbleached White Whole Wheat Flour
1  1/2 - 1  3/4 cups King Arthur Unbleached Bread Flour, divided
1/2 teaspoon dry mustard
1 teaspoon ready-to-serve minced garlic
1/2 teaspoon salt
2 tablespoons dry minced onion
3 cups water
3 tablespoons baking soda
1/4 teaspoon poppy seeds, optional
1/2 teaspoon coarse salt or pretzel salt, optional

Directions:
1. In measuring cup, sprinkle yeast in warm water; stir until dissolved. Set aside 10 minutes.
2. In large mixer bowl, beat tofu until smooth; beat in corn syrup. Mix in yeast mixture; beat in egg and cheese. Stir in whole wheat flour and 1/2 cup bread flour; beat 2 minutes on medium speed. Beat in dry mustard, garlic, salt and onion. Gradually mix in enough remaining bread flour to make soft dough. Knead 4 to 5 minutes with dough hook. Place in greased bowl, turning to grease top. Cover; let rise in warm place until double, 30 to 45 minutes.
3. Divide dough into 12 equal pieces, Shape each piece into a smooth ball; lightly flatten tops until about 2 inches wide.
4. Place on greased baking sheet about 2 inches apart. With scissors, make about six 1/2-inch deep cuts around the edge of each bun. Cover; let rise in warm place about 30 minutes. Preheat oven to 400 degrees.
5. In large saucepan, bring 3 cups water and baking soda to a boil. Using a slotted spoon or two spatulas, gently place one bun at a time in water. Spoon water over the top of buns. Drain buns well; return to greased baking sheet. If desired, sprinkle with poppy seeds and salt.
6, Bake 13 to 16 minutes until rich golden brown. Transfer to cooling rack. Slice buns and use for mini slider sandwiches.
Makes 12 buns.

The rolls are shaped and being clipped.

After rising they get a hot soda-water dip.

Gloria had a sunny yellow kitchen to work in. 

My rolls were a winner at home! 

National Festival of Breads

Decor reflected Kansas products

   

  "How can a nation be great if its bread tastes like Kleenex?" If this quote by Julia Childs is true, the National Festival of Breads last week proved we are a great nation! This contest, the nation's only amateur bread-baking competition, was sponsored by Kansas Wheat Commission, Fleischmann's Yeast, and King Arthur Flour Company and held in Manhattan. Eight finalists selected from over 500 entries came to the Little Apple from kitchens across the U.S.
   

Many thanks to the sponsors

The wheat field south of Salina was producing well

 Besides bringing bakers together to show their talents, the contest also shows bakers where the ingredients for their products come from. Activities included a wheat field tour with the opportunity to ride a combine, lunch on the farm in the implement shed, visit to a flour mill and a drive through of a grain elevator.
   

Lunch and talk with the wheat farmer

Brookville chicken!

a close look at wheat 

As a Kansas Wheat Commission Spokesperson, I got to assist a contestant and see up close what the contest is about. It was a wonderful experience! I came home with inspiration and recipes for several baking days and blogs to share.










The whole event was very well organized and showcased our state and agriculture products to the utmost.

A bake sale and auction of some of the finalists' baked products was held to benefit No Kid Hungry, an effort to eradicate childhood hunger. Over $2300 was raised.

Mr. & Mrs. Slice were visitors

 Besides eight finalists baking, exhibits, and baking demonstrations, I got to meet many new baking friends and visit with many friends from Extension days! One of the contestants summed up the spirit of baking in a few words - "it is meant to be shared". This year's Festival of Breads was a wonderful sharing experience.

Lovin' from the Oven

Somehow the week went quickly and I was ready to go visit my son in Iowa without having a batch of freshly made cookies to take. This is completely un-mother-like. Visiting Son is tech-update time so while checking out the new features he'd added to my devices I browsed for recipes. Ah-haa - a bar cookie snicker doodle - perfect. Easy to make, simple ingredients that he had on hand, and his favorite cookie in another form.
I found that he only had the 'reduced fat' stick margarine, and I knew it usually didn't do well in baking since it has more liquid added to reduce the fat calories. Instead of a trip to the store, I decided to try it anyway, I used the same amount (2 sticks) and increased the flour to 3 cups. This worked well for a bar cookie.

Snickerdoodle Blondies

2 2/3 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

2 cups packed brown sugar

1 cup butter, at room temperature

2 eggs, at room temperature

1 Tablespoon vanilla

2 Tablespoons white sugar

2 teaspoons ground cinnamon

1. Preheat oven to 350 degrees. Lightly grease a 9 x 13 inch baking pan.

2. In a medium bowl, whisk together the flour, baking powder and salt. Set aside.

3. In a large mixing bowl, beat together the butter, brown sugar, eggs and vanilla until smooth. Add the flour mixture to the egg mixture and beat until well blended.

4. Spread the batter evenly in the prepared pan.

5. In a small bowl, combine the white sugar and cinnamon

6. Sprinkle the mixture evenly over the batter in the baking pan

7. Bake for 25 - 30 minutes or until the surface springs back when gently pressed. Remove from oven and let cool slightly on a wire rack. While still warm, cut into squares with a sharp knife.

Ready to bake

fresh from the oven

Pesto, Pasta, and Pinterest

Where did the last hour go?? The new site for ideas of all sorts, Pinterest, consumes my time, making me as hungry for some of the recipes as it seems to be for my time! Pinterest only begin a few years ago, but most women I know are on it frequently. I've always enjoyed a variety of women's magazines, and I think of Pinterest as a random magazine.
Some of the recipes I can't wait to try, some I''ll not give a second look (anything with sweetened condensed milk - I can get enough calories without this product!). My boards are overflowing, and I thought organizing recipes was a mess! I actually print a few I want to try immediately so I don't lose the idea or the inspiration.
This week one evening was a dinner of new tries - some good and to be keepers. One, the Ranch Chicken not so. That recipe, chicken breasts baked covered with a sauce of mayonnaise and dry ranch dressing mix was a bit too tangy with the mayo, I might try it again with a milder sauce and less of the dry dressing mix. But the sides - roasted veggies and pasta were good and those recipes will be filed in the trusted and true notebook.

Ranch Cheddar Chicken -
not doing this one again!

BOW TIES WITH ARTICHOKE PESTO    

(I changed this recipe some from the original, 1 jar instead of 2 of artichoke hearts, and more cheese)     

8 ounces bow tie pasta

1 jar (7.5 oz) marinated artichoke hearts, drained (save liquid)

2 Tablespoons chopped walnuts

2 Tablespoons grated Parmesan cheese

1 teaspoon lemon juice

2 T. extra virgin olive oil

salt & ground black pepper

2 Tablespoons chopped fresh basil

In a large pot of boiling water, cook bow tie pasta according to package directions.

In food processor, combine artichoke hearts, walnuts, Parmesan cheese, and lemon juice. Process for 30 seconds. Slowly add in olive oil until mixture is a coarse paste, add reserved artichoke liquid as needed to desired consistancy. Transfer to a large bowl, season with salt and pepper.

Drain pasta and add to pesto in bowl. Toss to coat. Stir in basil, garnish with additional Parmesan cheese and basil if desired. Serve hot.

ROASTED VEGGIE MIX

(this recipe, from Cooking with Bonnie/Bonnie Aeschliman, is similar to what I often do with roasted vegetables, but uses frozen corn and butter instead of olive oil with a single type of veggie. I added asparagus since I'm still getting a little harvest on my daily walks.)

1 cup frozen corn, thawed

1 medium zucchini, cut into chunks

1 bell pepper (red, yellow, or green), chopped

½ medium onion, cut into thin wedges

2 Roma tomatoes, seeded and chopped

optional - other vegetables (asparagus, squash, etc)

2 tablespoons butter, melted

1 garlic clove, minced

½ teaspoon sugar

½ teaspoon salt

Freshly ground black pepper

Preheat oven to 450 degrees. Combine vegetables in a large bowl. Melt butter; stir in garlic, sugar, salt and pepper, Toss with vegetables. Arrange on a shallow baking sheet.

Roast in preheated oven for 20 minutes or until vegetables are tender and corn appears slightly “parched”. Stir occasionally during roasting.

Food Revolution Day

Food Revolution Day doesn't sound appetizing! Do you revolt with food? Is food revolting? This proclaimed day didn't catch my attention in a positive way!  But reading about the movement "a global day of action for people everywhere to celebrate real food where it comes from and how to cook it", sounds more like what home economics/family consumer sciences has been doing for years. The source goes on to discuss why learning to cook is one of the most important things you can learn,  that many people lack this basic skill and as a result are paying more for food consumed and diet related health concerns. We're urged to get "Back to the Basics" and share our cooking skills and knowledge so everyone has access to good nutritious food made from scratch.
After teaching food preparation and nutrition during a long career with K-State Extension, this seemed like "well, duh!". However,  that there are many that don't make homemade meals and take time to sit down and enjoy the food. The website (www.foodrevolutionday.com) lists 30 tips and suggestions for improving how we cook and eat. Some of those are standard food economics and nutrition:
* Avoid convenience foods
* Equip your kitchen
* Always read the labels
* Pack leftovers for lunch
* Eat breakfast
* Use a slow cooker
* Take time to enjoy food
* Make a list and stick to it
* Stock your pantry with the basics

"Eat local" was one of the tips and several references were made to local foods and the advantage of eating locally. I enjoy strawberries in March, shrimp in the middle of Kansas, and occasionally even international flavors. So my "eat local" is broad, I do read labels and often try to choose foods grown or produced in the United States. But tonight's dinner included foods that were a good example of "local".

The barbecued meatballs (recipe below) are of beef from our cattle. The asparagus was picked yesterday from the roadside on my daily walk. The lettuce is growing in a 'salad garden' on my deck. Herbs are also growing in pots on the deck. The rolls could have been made from wheat from our fields.

Asparagus grows by the fence post

Cattle are now enjoying the green pastures

lettuce, cilantro, oregano and a tomato plant on the deck

Barbecued Meatballs

Ingredients:

1 egg, lightly beaten

1 an (5 oz) evaporated milk

1 cup quick-cooking oats

½ finely chopped onion

1 teaspoon salt

1 teaspoon chili powder

¼ teaspoon garlic powder

¼ teaspoon pepper

 1 ½ pounds ground beef

Sauce:

1 cup ketchup

½ cup packed brown sugar

¼ cup chopped onion

½ teaspoon Liquid Smoke

¼ teaspoon garlic powder

Directions:

·      In a large bowl, combine the first eight ingredients. Crumble beef over mixture and mix well. Shape into 1-inch balls.

·      Place meatballs on a greased rack in a shallow baking pan. Bake, uncovered, at 350 degrees for 18-20 minutes or until meat is no longer pink; drain.

·      Meanwhile, combine the sauce ingredients in a saucepan, Bring to a boil. Reduce heat and simmer for 2 minutes stirring frequently. Pour over meatballs. Bake 10-12 minutes longer.

Yield: about 4 dozen meatballs.

So, let's celebrate food - I do like the motto of the Food Revolution Day "Cook it. Share it. Live it."