Cornelius Happy Hour-- Moscow Mules

Today Joann and I kicked Summer off with Moscow Mules-- a wonderful concoction of ginger beer, vodka, lime juice and a little simple syrup.  Joann added a little mint for fancyness.

Multi Grain Bread

My mother calls this the kick ass bread.  She is always asking me to make it, and since it yields two loaves, someone else cashes in. Who in turn nags me to make it.  If it were not so good I would be annoyed. It is amazing, sweet and nutty. Perfect for breakfast with jelly.  However, it kind of goes against a lot of my baking rules: there are a ton of ingredients and they only go I to this bread.  Jen has been ask for this recipe forever, when I handed over the magazine to copy it down, she looked and said "are you kidding me?"  Nope, not kidding you.  And I have two loaves doing a second rise as I type.  And a pan of fat raisins,  so, brace yourself, this could be my longest post ever.  Here we go:

4 to 5 cups bread flour divided
1 cup whole wheat flour
3/4 cup finely chopped pecans
1/2 cup plus 2 tablespoons oats, divided
1/2 cup sunflower kernels, plus two tablespoons, divided
1/2 cup barley flour
1/4 cup wheat germ
1/4 cup unprocessed wheat bran
2 1/2 teaspoons salt
1/4 cup sugar
1 1/4 oz package active dry yeast
1 cup warm water
2 cups warm whole milk
1/4 cup vegetable oil
1/4 cup honey
1 large egg white lightly beaten

-take a cup of water, put it in a small glass measuring cup and pop it in he microwave for a minute.  Then add the sugar and yeast.  This is supposed to proof for five minutes, so while that is proofing
-take the two cups of milk, put in in a glass pitcher and pop it in the microwave, measure 1/4 cup of oil first, put it in the milk, then 1/4 cup of honey.  This way it will not stick to the measuring cup, set aside for a few minutes
-then, in your standing mixer with t he paddle attachment, add 1 cup bread flour, wheat flour, pea cans, wheat germ, wheat bran, 1/2 cup sunflower kernels, barley flour, oats and salt
-by now your yeast should have proofed and add it to the milk.  Stir well, let it settle for a few moments, and then add it to the flour.
-mix this well, it should be a wet sticky dough
-now you add 3-4 cups bread flour.  Less if it is humid more if it is dry.  The dough is soft, and whole wheat flour absorbs like crazy
-switch to the dough hook and knead for five minutes
-use cooking spray, and coat the inside of a bowl
-put dough in and let rise for an hour.  I place mine on top of the stove with an empty oven set at 350 below.  Make for a nice warm corner of the kitchen.
-when doubled divide the dough into two lumps
-make each lump into two 15 inch logs
-twist two logs together and be sure to tuck the ends under, it will make a prettier loaf
-place on two greased cookie sheets
-let rise in a warm draft free place, covered with plastic  wrap for an hour or until doubled in size
-preheat oven to 350 if you do not use my trick
-gently brush loaves with egg white and sprinkle kernels and oats (I have never done this.)
-bake for 40 minutes, until golden brown.  If you are worries you cAn then them with foil
-when done, it will sound hollow when thumped
-cool 30 minutes before cutting
-will last for 5 days

getting flocked

I have been working a ton!  So imagine walking into a classroom and seeing that you have been flocked.  Then I had to flock someone else.

Waffles

The twins came and visited us this last weekend.  So much fun, but I had no idea two eleven year olds could have so much energy.  When I asked them what I should make for breakfast they shouted "waffles with whipped cream and strawberries!"  Then Georgie added "and raspberries."  I looked up a ton of recipes, and it turns out waffles are yeasted.  Who knew?  I was exhausted, and needed quiet Saturday night at 11.  Most have a batter made, it rests for an hour at room temperature and then gets popped in the fridge overnight.  I could not cope.  It was all too much, and my mother felt the need to sign us up for the Red Robin Royalty card. Yes, we have scraped the bottom of the barrel.  So, joann, in an effort to redeem herself, found this recipe that can be made day of.  No yeast, but you do have to whip egg whites into meringue. I was grateful, but still unwilling to forgive her for the Red Robin incident.  This recipe come from Let's Do Brunch from Brigit Binns.  I have plans of cooking my way through this one every time my nieces visit.  All waffles were eaten, so my picture is of an Eggo waffle.  Or as I call it, a stunt waffle since the  waffle stars were busy and unable to perform.

vanilla bean Belgian waffles
1 1/2 cups whole milk
1 vanilla bean split lengthwise
2'pints blueberries or strawberries
7 tbs sugar
Canola for the waffle iron
3 large eggs, separated
1/2 cup butter melted
1 3/4 cups flour
2 tsp baking powder
1/4 tsp salt
Whipped cream for serving

In a small saucepan, heat milk until bubbles form around the edge of the pan.  Remove from heat.  Using the tip of a knife scrape vanilla seed into the pan.  Add pod and let sit for 30-60.  (I did not have a vanilla bean.  I used a few teaspoons of vanilla extract.)

While cooling, slice strawberries and add four tablespoons of sugar.  Use a pastry brush dipped in oil and brush the waffle iron.

In the standing mixer whip egg whites until soft peaks form, three minutes.  Add the remaining 3 tablespoons of sugar and whip until you get firm peaks, 2-3'minutes.  Take the vanilla pod out of the milk and pour into bowl.  Add melted butter and egg yolks.

Add flour, bake powder and salt to the milk and egg mixture.  Stir until just combined.  Gently fold in the egg whites.

Ladle the mixture into your waffle iron.  Your nieces will yell that it is smoking, but nope, steam.  When the steam is no longer escaping from  the edges, they are done.  They cool fast so pop them in an oven at 200 until serving.


Side note: I HATE frying bacon.  You stand there and get splattered.  Grossness.  Place a cooling rack (like the one you use for cookies) over a baking sheet with edges.  Heat oven to 400 and place bacon on cooling rack.  Stick the whole thing in the oven and in about 20 minutes, wonderful crisp bacon with no burns on your hands.

Bagels

Nothing says "Happy Easter!" like a bagel with a schmear.  While my mother and I can not get it together enough to have people over and put out any kind of decorations, I thought bagels would be nice.  These were easy and came out well.  I used salt, poppy seeds and sesame seeds as toppings.  Next time I am going all out with cinnamon raisin.

Stan Smiths

To those remember my brother well, then you know he was rarely without his Stan Smith sneakers.  I never really thought about getting my own until I read that they are the new it shoe!  Once I saw that I HAD to have them in honor of George.  So, here is a shot of my new kicks that remind me of an old friend.

orange item of the week

Oy, working with 3-6th graders was killing me.  I had a three week stint with the little buggers.  I baked nothing and was cranky.  This week I am on vacation and while I was hoping to get to NYC, I have to put it off for a few weeks.  This orange item is my second favorite next to Stanley.  And pumpkins.  Cara cara oranges.  I eat one a day, every day the whole time they are in season.  This week I am doubling up because the season is ending soon.