Oatmeal Bread

shared by Patty H.  (I have grandchildren here as I post this recipe.  I noticed that we were getting low on bread and that there was some left over oatmeal from breakfast.  Would you believe there is a recipe for that! This is a fantastic way to use up the leftover oatmeal (that no one has touched, of course).  It was a huge hit.

Ingredients:

1/3 c. warm water (115 degrees)

1 Tbs. dry active yeast

1 Tbs. sugar

3/4 c. boiling water

1/4 c. honey

1 Tbs. salt

2 Tbs. shortening (I just used butter)

2 c. old fashioned oats(cooked/leftover)*

3/4 c. ice cold water

1 c. toasted old fashioned oats *

4-5 c. bread flour *

2 c. whole wheat flour

1 egg(beaten for brushing tops)

* note: I didn’t toast the oats and I used all bread flour and it was still great!

Directions:

1.       Toast 1 cup of rolled oats and set aside.

2.       In a small bowl combine warm water, yeast and sugar.  Let stand for 5 minutes.(It should look foamy)

3.       In the bowl of your stand mixer(or a large bowl) cream honey, salt and shortening together.  Slowly add the boiling water until everything is dissolved.

4.       Add leftover oats* and 3/4 c. of the toasted oats(reserve the rest for the tops).

5.       Now add the ice cold water mixing well using the dough hook attachment on your stand mixer or a wooden spoon and a strong arm.

6.       Next add the yeast mixture.

7.       Add whole wheat flour first.  Then add bread flour 1 cup at a time.  Let mixer knead for 3-5 minutes.  The dough will be sticky.

8.       Turn dough out onto a floured surface and knead in as much flour as needed.

9.       Coat the inside of a large bowl with 1 Tbs. of oil.  Place the ball of dough into the bowl cover and let rise for 1 hour or until double in size.

10.   Punch dough down and divide in half.  Shape into loaves and place in loaf pans lined with parchment paper. (I didn't line with parchment paper, I just sprayed the pans) Cover with a tea towel and let rise for 1 more hour.

11.   Preheat oven to 350 degrees.

12.   Gently brush tops with a beaten egg and sprinkle with remaining toasted oats.

13.   Bake for 25-30 minutes or until golden brown.

14.   Place on wire rake to cool BEFORE cutting. (if you can resist that long)

Makes 2 loaves

Mom's Cucumbers

shared by Bethany H.

Ingredients:
3 large cucumbers
1 teaspoon salt
1/4 cup white sugar
1/8 cup water
1/4 cup distilled white vinegar
1/2 teaspoon celery seed
1/4 cup chopped onion

Directions:

1. Peel the cucumbers and slice wafer thin.
2. Sprinkle with salt and let stand 30 minutes.
3. Squeeze cucumbers gently to release moisture.
4. Mix sugar, water, vinegar, celery seed and onion.
5. Add to cucumbers.
6. Mix well.  Refrigerate 1 hour before serving.

Sliced Tomatoes with Fresh Herb Dressing

shared by Bethany H.

Ingredients:
4 large ripe tomatoes, sliced
1/4 cup olive oil
2 T. red wine vinegar
2 T. chopped fresh thyme leaves
2 T. chopped fresh oregano
2 T. chopped fresh parsley
2 T. chopped fresh chives
2 T. minced garlic
1/4 cup grated Parmesan cheese
salt and ground black pepper to taste

Directions:

1. Arrange the tomato slices in a shallow casserole dish.
2. Whisk together all the ingredients EXCEPT the Parmesan cheese.
3. Add salt and pepper to taste
4. Pour herb mixture over the tomatoes, covering evenly.
5. Top with Parmesan cheese.
6. Cover and regrigerate at least 1 hour before serving.