The Food Dish
What could smell more appetizing than the fragrance of baking bread? Try all these delicious recipes for bread concoctions--all from the same basic recipe! It conjures memories of visits to Grandma’s house or our favorite bakery, but to the novice, the prospect of making bread seems daunting. This fear of not having your bread turn out as perfectly as Grandma's is what has made bread making a (nearly) lost art. Actually, with a few tips, it isn’t difficult—and it’s immensely rewarding! Using a bread mixer can expedite the process, but you can also make excellent bread by hand. If you’re interested in a high-quality mixer, consider the “Bosch Universal Mixer.” Otherwise, you will need a large mixing bowl, a sturdy spoon, measuring cups and spoons, several loaf pans, and a non-stick surface on which to knead the bread (a pastry sheet, parchment paper, an oiled baking sheet or a clean, floured countertop should work).
7-8 cups of wheat flour freshly ground if possible, medium-texture. If you’re nervous about using all whole wheat at first you may substitute 2-3 cups of white flour for the same amount of whole wheat.
1/3 cup granulated lecithin or 3-4 Tablespoons of dough enhancer. (Our Provident Pantry Dough Enhancer helps make fluffier and stronger dough with great flavor and less of a tendency to be dry and crumbly when baked. It also adds to the shelf-life of the finished bread. This product is a blend of natural ingredients, not chemicals.)
Autumn is almost here, and that means it's time for college football! This is a sure-fire recipe for the most delicious game-day stew. Your tail-gate parties will be the talk of the campus.
The new Cougar Football Cookbook features favorite recipes from the wives and mothers of many well-known BYU football players and coaches. Check out this great one from Pat Edwards, wife of LaVell Edwards, who was BYU head coach from 1972 to 2000.
· 2–3 pounds stew meat
· 2 tablespoons olive oil
· 4–6 carrots, diced
· 4–6 potatoes, diced
· 2 (1-ounce) packages dried soup mix, such as Lipton’s Onion
· 1 (26-ounce) can cream of mushroom soup
· 1 (10.75-ounce) can condensed cream of mushroom soup
Summer fruit, from watermelons to berries, makes for a perfect breakfast boost, salad side dish, or simple snack, and none more so than the peach. A juicy, sweet, delicious fruit, the peach is at its peak this month, as recognized by the annual celebration of Peach Month in August. Apart from being naturally delicious, peaches are also a good source of vitamins A, B, and C, and a medium peach contains less than 40 calories. So as we approach the end of the summer and the sun-ripened fruit season, it’s time to get your peach on.
Pick Your Peach
As with all produce, buying local is best. Peaches stop getting sweeter as soon as they’re picked (though they do still ripen and get juicier after leaving the tree). Thus, the tastiest peaches will be local, ones picked already ripe and ready to eat. A tree-ripened peach should be fragrant and bruise easily under light pressure. You want to handle them like eggs. This softness means that ripe peaches should never be found in a large stack—that means they’re too green and not tree-ripened at all.
When you do come across a peachy pyramid display like that found at most grocery stores, don’t despair. High-quality and tasty fruit is still within your reach if you know what to look for. Store-bought peaches should be yellow with a rosy blush. Avoid any peach with green undertones, a sign of being picked too early, or with tan circles, an early mark of decay. When you buy these firmer peaches, you’ll need to ripen them at home. To do this in a jiff, place your peaches stem down in a brown bag on the counter for a few days. If you’re in a rush to enjoy that nectary goodness, add a banana to the bag. The ethylene given off by the fast-ripening banana will speed up the peaches’ ripening process as well.
Of course, while peaches are delicious eaten alone, they’re also an amazing addition to your meals. Grilled, baked, or preserved, here are a few innovative peach recipes you can try as you celebrate the peach this August:
The old saying that "variety is the spice of life" can be turned around to express the truth that spices give variety to our life by making our cooking more interesting and tasty, thus allowing us to use many of the same basic ingredients to produce totally different dishes
There is a wide selection of spices and seasonings. They are available in small, more expensive containers, or in 1 pound plastic bags for longer-term storage. The bulk product can be distributed in various sizes of bottles to use for easy dispensing. Here are some products that will spice up your home storage and daily cooking.
Ground Allspice. This sweet spice is useful in sweet and savory dishes alike, and very popular in German, Middle-Eastern and Caribbean cuisine. It has a warm, woody flavor that seems to be a blend of cinnamon, cloves and nutmeg. Allspice is the unripened berry of a small evergreen tree, sun-dried and ground. It’s excellent in fish and shellfish dishes, soups, pickles, chutney, roasted meats, jerk chicken, sausages and desserts.
Cinnamon. This time-honored favorite of the sweet spices has been used for centuries to relieve stomach pains and gas. In recent years studies have shown it to be capable of improving blood glucose and cholesterol levels in people with diabetes. Made from the inner bark of several tropical trees of the genus Cinnamomum, this warm and inviting spice literally makes our mouths water as we think of cinnamon buns, cinnamon toast, cinnamon—flavored candies (and candles), baked apples and pies, pumpkin pie, and spice cake. In some cultures, such as Greek, cinnamon is also used in savory dishes. For a warm and comforting Mexican treat, add a dash of cinnamon to a cup of hot chocolate and top with a dollop of whipped cream. Most popular cinnamon products are—Premium Korintji Cinnamon and Cinnamon Sugar.
We at LDS Living asked you for your favorite Jell-O recipes, and you really came through. We were impressed by these deliciously creative concoctions that use one of Mormondom’s favorite ingredients—gelatin. This cheesecake delighted our taste testers and received more votes than any other dish. Get the rest of the Jell-O contest winners here.
Orange Creamsicle CheesecakeLeona S. Patteson; San Diego, California
· ¼ cup butter, melted
· 2 tablespoons granulated sugar
· 2 cups cookie crumbs (I usually use animal crackers)
· ½ cup chopped nuts
· 2 (8-ounce) packages cream cheese, softened
· ½ cup granulated sugar