Cranberry Walnut Multi Grain Bread With Double Orange Blossom Honey Butter

Cranberry Walnut Multi Grain Bread

1 1/2 cups warm water (105-110 degrees, esp. not over 120 degrees - kills yeast!)

1/3 cup molasses, pref. un-sulfured. (I use regular)

1 T. rapid rise yeast

3 cups total bread flour, divided

1/2 cup yellow cornmeal

1/2 cup rye flour

1/2 cup while wheat flour

3 T. cocoa powder, sieved

3 T. vital wheat gluten (Important step- you need to do this- it makes bread rise). Store in fridge

2 tsp. espresso powder

1 1/2 tsp. salt

1 cup good quality dried cranberries (should be pliable not hard nuggets)

1 cup chopped walnuts (or your favorite nut)

2 generous T. walnut oil (store in fridge- will go bad)

Cornmeal for dusting

Put dough hook on mixing bowl. Place warm water, molasses and yeast in the mixing bowl. Let stand until mixture is foamy.

Meanwhile, combine 2 1/2 of bread flour with whole wheat, cornmeal, rye, wheat  gluten, espresso, cocoa and salt. Whisk well.

Add flour mixture to yeast mixture & mix on speed 2 ~ 2 min.

Add the cranberries, walnuts, and oil & mix on speed 3 for another 2 min. or until mixed. Con't on speed 3, add rest of the flour- 1/2 cup- a little at a time until a dough ball forms.

Knead in the bowl speed 2 for 4 minutes.

Put in a large bowl and cover with plastic wrap- not a towel to preserve heat. Let rise in a draft free place x 2 hours or so.

Knead in, gently, any stray berries or nuts. shape into a 13 x 4 loaf. Place on a large bake sheet covered with parchment paper. Spray lightly with Pam and sprinkle cornmeal for dusting.

Cover again with plastic and let it rise 40 min.

Preheat oven 350 degrees. Cut 5 diagonal slices across the top. Bake on center rack so bottom doesn't burn. Bake 35-45 min. (Until center temp 205). The bread should sound hollow when tapped. Transfer to a wire rack and cool.

Double Orange Blossom Honey Butter

Whip 1 stick unsalted softened butter until fluffy. Beat in 2 T. good orange blossom honey or more, to taste. Add 1/8 tsp. orange oil or 1/2 - 1 tsp. orange extract.

Makes a wonderful combination

This recipe was from Rita Heikenfeld's Gifts from the Kitchen Class.You could easily make smaller loaves. This also makes great sandwich bread. Mmmmm sliced turkey, a light cheese.....enjoy.

Rita says "It doesn't matter where the recipe came from, it only matters where it's going"

Bittersweet Bacon Chutney

Bittersweet Bacon Chutney
1 lb. apple wood smoke bacon
1 cup red wine
2 oz. bittersweet chocolate (60% Ghiradelli)
1/2 cup no-salt cashews, chopped
1 medium red onion, chopped
1 cup brown sugar
1 tsp. salt

Cook bacon until brown& crisy. Cool chop and set aside.
In a 3-4 qt. pan bring vinegar to a boil; add chocolate, cashews, onion,sugar and salt.
Reduce heat &simmer 10 minutes, stirring occasionally. Add bacon and simmer an additional 40-45 minutes.
Cool completely and spoon into clean jars. Refrigerate and use w/ in 2 weeks.
Serving ideas: can spoon over a pork tenderloin or pork chop.

Rita's Toffee crackers (Page 88)

http://abouteating.com/toffee-crackers/

1 c. brown sugar, packed
11 oz. chocolate chips
2 sticks of butter
1 c. walnuts, chopped
1 sleeve of club crackers
Heat oven to 375 degrees. Grease a non-stick 9 x 13, or use quick release foil. In a small saucepan, combine butter and sugar and bring to a boil. Boil, stirring constantly with a wire whisk, for 2 minutes. The mixture will gradually combine and form a thick sauce. Be careful with this sauce; it can burn very easily. Carefully spoon the sauce over the crackers. You can gently spread the sauce to cover all the crackers with the tip of a spoon. Bake the mixture for 10-12 minutes, or until the sauce bubbles all over its surface. Pour over the crackers and spread evenly. Scatter the chocolate chips
over the dish and return to the oven for 1 - 2 minutes. Remove and spread chocolate evenly, scatter the nuts and chill for 30 minutes. Break into pieces, as you normally would toffee.
Note: I like this because I like salt club crackers. This gets an A+ for easy!

Bacon Jam

Bacon Jam
1 1/2 pounds sliced bacon, cut crosswise into 1 inch pieces (applewood smoked by Nueske's- thick sliced) was recommended. I used Jungle Jim's
2 medium onions, small dice
3 garlic cloves, smashed/rough chop
1 tsp. chopped chipotle pepper in adobo sauce (freeze the rest of the can -1 pepper/snack bag)
1/2 tsp. black pepper
1/2 cup cider vinegar
1/2 cup dark brown sugar (light is ok, but you lose the molasses level)
1/4 pure maple syrup (not pancake syrup)
3/4 cup brewed coffee

Cook the bacon over medium heat, stirring occasionally, until fat is rendered and bacon is lightly browned- about 15 minutes. With a slotted spoon, transfer the bacon to a paper towel and drain. Pour off all but a tablespoon of bacon grease. Add onions and garlic. Cook until onion are translucent, about 5 minutes. Add all the other ingredients and bring to a boil, stirring and scrapping up brown bits from the skillet with a wooden spoon. Add bacon and stir to combine.
You can transfer to a saucepan (I left it in the skillet) and cook uncovered over low heat until liquid is thick and syrupy. Place in a food processor and pulse until coarsely chopped. Cool and refrigerate in airtight containers, up to 4 weeks.
Makes a small amount - 2 1/4 cups but a little dab will do you!
It's good on crackers, hamburgers, omelet - Leigh suggested it on a baguette w/ goat cheese, bacon jam arugula and pecans as an appetizer. Goat cheese with this would be awesome. How about a chicken, goat cheese and bacon jam sandwich?
This recipe was from Leigh - Jungle Jim's "Gifts from the Kitchen" class 2012.

Caramel Corn (Page 95)

6 quarts popped pop corn, remove unpopped pieces (They hurt later!)

2 sticks butter
1/2 c. light corn syrup
1 tsp. salt
2 c. brown sugar, packed

 1/2 tsp. baking soda
 1 tsp. vanilla
(Peanuts are optional)

Pop 6 quarts of popcorn and place in a 200-250 degree oven, to keep warm.
In a heavy saucepan, melt 2 sticks of butter. Stir in sugar, syrup, and salt.
Bring to a boil, stirring constantly.
Remove from the heat and add soda and vanilla. Stir, then gently pour
over popcorn. (I do small amounts in a big bowl, until covered.
Place on 2 large pans.(I spray lightly, don't use foil as pictured)
Bake 250 degrees for 1 hour, stirring every 15 minutes. Remove and cool completely.
Break into bits and serve.
Note: Easy gift idea and fun for the family to make.

Rocky Road Fudge (Page 91)

Rocky Road Fudge  By Mel Volkman

12 oz. butterscotch chips (they are now down to 11oz, but work fine)
12 oz. chocolate chips (same - 11 oz. situation)
1 cup creamy peanut butter
1/2 bag mini marshmallows
1 cup salted peanuts
1/2 bag of bits of brickle toffee chips (oh heck do the whole thing!)

Line a 9 x 13 pan with quick release/no stick foil. In a lg. heat resistant, microwaveable bowl melt butterscotch and chocolate chips. Microwave 1 min and stir. Maybe do another 30 seconds. You can over cook this so keep stirring and the residual heat will con't to melt the chips. It will ruin/seize if you try to melt all the chips in the microwave. Then stir in the creamy peanut butter. Add all the other ingredients. Spread in the 9 x 13 and chill. Cut in small pieces- it is rich. I would imagine it would freeze well. I may never know....

Cranberry Walnut Multi Grain Bread

1 1/2 cups warm water (105-110 degrees, esp. not over 120 degrees - kills yeast!)
1/3 cup molasses, pref. unsulfured. (I use regular)
1 T. rapid rise yeast
3 cups total bread flour , divided
1/2 cup yellow cornmeal
1/2 cup rye flour
1/2 cup whole wheat flour
3 T. cocoa powder, sieved
3 T. vital wheat gluten (IMPORATANT_NEED- makes bread rise) Store in fridge
2 tsp. espresso powder
1 1/2 tsp. salt
1 cup good quality dried cranberries (should be pliable not hard nuggets)
1 cup chopped walnuts (or your favorite nut)
2 generous T. walnut oil (store in fridge- will go bad)
Cornmeal for dusting


Put dough hook on mixing bowl. Place warm water, molasses and yeast in the mixing bowl. Let stand until mixture is foamy.
Meanwhile, combine 2 1/2 of bread flour with whole wheat, cornmeal, rye, wheat gluten, espresso, cocoa and salt. Whisk well.
Add four mixture to yeast mixture & mix on speed 2 ~ 2 min.
Add the cranberries, walnuts, and oil & mix on speed 3 for another 2 min.or until mixed. Con't on speed 3, add rest of the flour- 1/2 cup- a little at a time until a dough ball forms.
Knead in the bowl speed 2 for 4 minutes.
Put in a large bowl and cover with plastic wrap- not a towel to preserve heat. Let rise in a draft free place x 2 hours or so.
Knead in, gently, any stray berries or nuts. shape into a 13 x 4 loaf. Place on a large bake sheet covered with parchment paper. Spray lightly with Pam and sprinkle cornmeal for dusting.
Cover again with plastic and let it rise 40 min.
Preheat oven 350 degrees. Cut 5 diagonal slices across the top. Bake on center rack so bottom doesn't burn. Bake 35-45 min. (Until center temp 205). The bread should sound hollow when tapped. Transfer to a wire rack and cool.

Double Orange Blossom Honey Butter

Whip 1 stick unsalted softened butter until fluffy. Beat in 2 T. good orange blossom honey or more, to taste. Add 1/8 tsp. orange oil or 1/2 - 1 tsp. orange extract.
Makes a wonderful combination
This recipe was from Rita Heikenfeld's Gifts from the Kitchen Class.You could easily make smaller loaves. This also makes great sandwich bread. Mmmmm sliced turkey, a light cheese.....enjoy.
Rita says "It doesn't matter where the recipe came from, it only matters where it's going"

Grandma Ada's Fudge (Page 86)

BLACK WALNUT FUDGE OR
"GRANDMA ADA'S FUDGE"
Ada Gumbert
2 1/2 c. sugar
2 T. butter
1/4 c. cocoa

1 T. corn syrup
1 tsp. vanilla
2/3 c. evaporated milk 1/2 c. black walnuts

Grease an 8 x 8 pan with butter. Set aside. Take a small amount of butter on wax
paper and line about 1-2 inches of the top of the pan. (This keeps the mixture from
boiling over. I used to think it was magic! It was science, but just for today, as the
mixture rises, tell yourself it's magical!) Mix sugar and cocoa until well blended in a
pan. Add syrup and milk. Stir over low heat until the sugar has dissolved. "Stir no
more", as Grandma wrote. Cook until soft ball stage. Remove from heat. Add butter
and vanilla (but don't stir it in). Cool. Then beat until "thick", with a WOODEN
spoon. (Now Mom and I tried this after Grandma died and couldn't figure out what
that meant. Mom looks at me and asks " Are you thick? I'm not thick yet." And then
we giggled.) So by all means beat until thick. The better description is to beat until the
fudge begins to dull and and becomes harder to mix. Add in the walnuts and pour into
prepared pan. Chill.
Note: If you don't like black walnuts, you can substitute English walnuts. This is
known in our family as THE fudge. You can buy black walnuts, at Christmas, and
freeze them in a freezer bag, for up to 2 years! Do it!