Honey Wheat Bread

From Hot Off the Griddle #23, January 1994.

INGREDIENTS

• 1 1/2 cups water
• 1 cup creamed cottage cheese
• 1/2 cup Ontario honey
• 1/4 cup margarine or butter
• 5 1/2 to 6 cups all purpose flour
• 1 cup whole wheat flour
• 2 Tbsp Ontario honey
• 3 tsp salt
• 2 Tbsp active dry yeast (2 packets)
• 1 egg

METHOD

1. Heat first four ingredients until very warm (120 deg. F.).
2. In a large bowl, blend warm liquid, 2 c. all purpose flour, honey, salt, yeast and egg at low speed until moistened.
3. Beat 2 minutes at medium speed.
4. By hand, stir in enough remaining flour to form a stiff dough.
5. Knead on floured surface until smooth and elastic, about 2 minutes.
6. Place dough in a greased bowl; turn over once.
7. Cover, let rise in moist warm place until light and doubled in size, 45 to 60 minutes.
8. Grease (not oil) two 9” x 5” loaf pans.
9. Punch dough down, divide and shape into 2 loaves.
10. Place in prepared pans.
11. Cover, let rise in moist warm place until doubled in size, 45 to 60 minutes.
12. Heat oven to 350F. Bake 40 to 50 minutes or until deep golden brown.
13. Immediately remove from pans; cool.

If desired, brush warm loaves with melted margarine or butter.

Makes 2 loaves.

Chocolate Zucchini Bread

Originally published in Foodstuffs Hot Off the Griddle, August 1993.

INGREDIENTS

• 3 cups all purpose flour
• 3 Tbsp cocoa
• 2 tsp baking soda
• 2 tsp ground cinnamon
• 1/2 tsp salt
• 3 eggs
• 1 cup vegetable oil
• 2 cups white sugar
• 2 cups grated zucchini
• 3 tsp vanilla
• 1 cup chopped walnuts

METHOD

1. Preheat oven to 350 deg. Grease 2 loaf pans.
2. In a small bowl, blend flour, cocoa, soda, cinnamon and salt. Sift.
3. In a large bowl mix eggs, oil and sugar.
4. Stir in zucchini and vanilla. Mix well.
5. Gradually add dry ingredients to batter.
6. Stir in walnuts.
7. Bake at 350 deg. 60 minutes.

Corn Bread

From Hot Off the Griddle #24, February 1994.

INGREDIENTS

• 1 cup cornmeal
• 1 cup all purpose flour
• 4 tsp baking powder
• 1/2 tsp salt
• 2 Tbsp brown sugar
• 1/2 cup dry milk powder (optional)
• 2 eggs, beaten
• 1 cup liquid milk
• 1/4 cup melted butter or cooking oil

METHOD

1. Mix together all the dry ingredients, then add the eggs, milk and oil and stir just ‘til smooth.
2. Pour into a greased 8” square pan and bake at 400F until golden brown and tests “done”, about 25 minutes.

Date Loaf

Published in Hot Off the Griddle #37.

INGREDIENTS

• 1/2 pound dates, finely chopped
• 1 cup boiling water
• 3/4 cup all purpose flour
• 3/4 cup whole bean flour
• 3/4 cup packed brown sugar
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/2 tsp salt
• 1 egg
• 1 Tbsp soft margarine
• 1 tsp vanilla

METHOD

1. Line bottom only of 8 × 4 inch non-stick loaf pan with waxed paper cut to fit. Set aside.
2. In small bowl, combine dates and water; set aside for 10 minutes to cool.
3. In mixing bowl, stir together all-purpose and whole bean flours, brown sugar, baking soda, baking powder and salt.
4. In small bowl, beat together egg, margarine and vanilla. Stir into date mixture.
5. Add to dry ingredients all at once; stir just until moistened.
6. Pour into prepared pan; smooth top.
7. Bake in 350 degree oven for about 55 minutes or until tester inserted into centre comes out clean.
8. Let cool for 5 minutes.
9. With knife, loosen sides and ends. Invert onto wire rack; remove paper. Let cool completely.

Irish Soda Bread

From "Our Daily Bread" by Stella Standard (pub c 1970)

Excellent with butter and marmalade.

INGREDIENTS

• 1/2 cup currants
• 3 Tbsp Irish whiskey (optional; for St. Patrick’s day!)
• 3 cups sifted flour—soft whole wheat or all-purpose
• 1 tsp salt
• 1 1/2 tsp baking powder
• 1 tsp soda
• 1 Tbsp light brown sugar
• 1/4 cup chopped candied orange peel (optional)
• 2 tsp caraway seeds, whole or ground (optional)
• 1 1/2 cups or more buttermilk or soured milk

METHOD

1. Soak the currants in whiskey for an hour or more, if you please.
2. Sift flour with all the dry ingredients.
3. Toss currants and whiskey marinade through the flour.
4. Mix in the orange peel and caraway, if desired.
5. Stir in enough butter milk to make a nice, light, spongy dough—not a batter and not a dough ball, but something in between.
6. Bake in a greased, floured 10 inch round pan or an iron skillet, about 35 minutes at 350 F. It should pull back from the sides of the pan when done.
7. Cool for a couple of hours before slicing.

Bran-Cherry Nut Quick Bread

From Hot Off the Griddle #40, June 1995.

INGREDIENTS

• 1 cup All-Bran
• 3/4 cup sugar
• 2 1/2 cups all purpose flour
• 1 cup milk
• 1 tsp salt
• 3 tsp baking powder
• 1 egg
• 2 Tbsp melted butter
• 3/4 cup coarsely choped walnuts
• 1/3 cup drained cut up maraschino cherries
• 1 tsp mace.

METHOD

1. Mix All-Bran with sifted ingredients.
2. Beat egg slightly, add milk and butter.
3. Stir into dry ingredients, mix till moistened.
4. Fold in nuts and cherries.
5. Spread into greased and floured loaf pan.
6. Sprinkle top with with crumble made as follows: brown 2 tbsp butter, remove from heat, stir in 1/4 cup sugar, 1/4 cup nuts and 2 tbsp cherries.
7. Bake in 350 deg. oven 1 hour or till done

Cinnamon Quick Bread

From Hot Off the Griddle #39, May 1995.

INGREDIENTS

• 1/4 cup shortening
• 3/4 cup sugar
• 2 eggs, beaten
• 2 cups sifted flour
• 3/4 tsp salt
• 1 tbsp baking powder
• 1 1/2 tsp cinnamon
• 1 cup milk

Topping:

• 1 1/2 tsp cinnamon
• 1/2 cup sugar
• 2 tsp melted butter or margarine

METHOD

1. Cream shortening and sugar well; add eggs.
2. Beat until light and fluffy.
3. Sift together flour, salt, baking powder and cinnamon.
4. Add alternately with milk to creamed mixture.
5. Pour into greased 9 × 9 × 1 1/2” pan.
6. Sprinkle top with mixture of topping ingredients.
7. Bake in 375 deg. oven 45 minutes, just until it shrinks from sides of pan.
8. Cool 10 minutes before cutting -cuts more easily.

Makes 9 servings.

Honey Oatmeal Quick Bread

From Hot Off the Griddle #23, January 1994.

INGREDIENTS

• 1 Tbsp margarine or shortening
• 3/4 cup sesame seeds, divided
• 1 cup Ontario honey
• 1/2 cup oil or melted margarine
• 1/2 cup pineapple juice
• 1/4 cup milk
• 2 eggs
• 1 tsp vanilla
• 2 1/4 cups all purpose flour
• 1 cup rolled oats
• 1 Tbsp baking powder
• 1 tsp salt
• 1 tsp cinnamon

METHOD

1. Heat oven to 350F.
2. Using 1 Tbsp shortening or margarine, heavily grease bottom and sides of a 9 × 5 in. loaf pan.
3. Coat bottom and sides of pan with 1/2 cup sesame seeds.
4. In a medium bowl, mix thoroughly the honey, oil, pineapple juice, milk, eggs and vanilla.
5. In a large bowl combine flour, rolled oats, baking powder, salt and cinnamon.
6. Add liquid mixture and combine just until dry ingredients are moistened.
7. Spoon into prepared pan.
8. Sprinkle remaining nuts or seeds evenly over top.
9. Bake at 350F for 55 minutes or until toothpick inserted in centre comes out clean.
10. Cool 10 minutes, remove from pan, cool completely.

Nuts & Seeds Quick Bread

From Hot Off the Griddle #18, September 1993.

INGREDIENTS

• 1 1/2 cups all purpose flour
• 1/2 cup whole wheat flour
• 1 tsp baking powder
• 1 tsp baking soda
• 1/2 tsp salt
• 1 cup lightly packed brown sugar
• 1/2 cup chopped nuts
• 2 Tbsp wheat germ
• 2 Tbsp sesame seeds
• 2 Tbsp poppy seeds
• 1 egg, beaten
• 1 cup buttermilk
• 1/4 cup vegetable oil.

METHOD

1. In large bowl, combine flours, baking powder, soda, salt, sugar, nuts, wheat germ and seeds.
2. Mix together egg, buttermilk and oil; add to dry ingredients, stirring just until blended.
3. Turn batter into greased 9 × 5 inch loaf pan.
4. Bake in 350 degree oven for 1 hour or until toothpick inserted in centre comes out clean.
5. Let cool in pan for a few minutes, then turn out on rack to finish cooling.

Raisin Quick Bread

From The New York Times New Natural Foods Cookbook.

INGREDIENTS

• 2 cups whole wheat flour
• 1 cup raisins
• 2 Tbsp brown sugar
• 1 tsp baking soda
• 3/4 tsp salt
• 1/2 cup molasses
• 1 cup buttermilk
• 2 Tbsp hot water

METHOD

1. Preheat the oven to 350 deg.
2. Mix together the flour, raisins, sugar, baking soda and salt.
3. Add the molasses, buttermilk, and hot water.
4. Mix well, then turn into an oiled 8 × 4 × 2 inch loaf pan.
5. Bake for 45 minutes, or until a toothpick inserted in the centre comes out clean.
6. Turn out of the pan onto a wire rack to cool.

Raisin Granola Quick Bread

From Hot Off the Griddle #18, September 1993.

INGREDIENTS

• 2 cups all purpose flour
• 1 cup granola
• 4 tsp baking powder
• 1 tsp salt
• 1/2 cup raisins
• 1/3 cup honey
• 1 egg, lightly beaten
• 1 cup milk
• 2 Tbsp melted butter, cooled

METHOD

1. In large bowl, mix together flour, granola, baking powder and salt; stir in raisins.
2. Combine honey, egg, milk and butter; stir into dry ingredients just until blended.
3. Pour batter into greased 8 × 4 inch loaf pan.
4. Bake in 350 degree oven for 50 to 60 minutes or until toothpick inserted in centre comes out clean.
5. Let cool for 10 minutes in pan, then turn out onto rack to finish cooling.
6. Wrap in foil or plastic wrap and store for 1 day before slicing.

Super Health Quick Bread

From Hot Off the Griddle #18, September 1993.

INGREDIENTS

• 1 egg, beaten
• 1/4 cup honey or molasses
• 1/4 cup vegetable oil
• 1 cup milk
• 1 cup lightly packed brown sugar
• 1 cup whole bran cereal
• 1 cup whole wheat or graham flour
• 1 cup all purpose flour
• 2 tbsp wheat germ
• 4 tsp baking powder
• 1/2 tsp salt
• 3/4 cup raisins

METHOD

1. In large bowl, combine egg, honey, oil and milk; stir in sugar and bran.
2. Combine flours, wheat germ, baking powder and salt, mixing well; add to egg mixture, stirring just until blended.
3. Stir in raisins.
4. Turn batter into greased 9 × 5 inch loaf pan.
5. Bake in 350 degree oven for 50 to 60 minutes or until toothpick inserted in centre comes out clean.
6. Let cool in pan for a few minutes, then turn out onto rack to finish cooling.

Soft Ginger Bread

From Ogilvie Mills’ “Book For a Cook” 1905. First printed at Foodstuffs in Hot Off the Griddle #50, April 1996.

INGREDIENTS

• 3/4 cup molasses
• 1 cup brown sugar
• 1/2 cup butter
• 1 cup sour milk
• 3 eggs
• 3 cups all-purpose flour
• 1 tbsp ginger
• 1 tsp cinnamon
• 1 tsp baking soda

METHOD

1. Cream the butter and sugar, add the molasses, then the eggs, one at a time, and beat thoroughly.
2. Put the soda in the sour milk, mixing well; sift the flour and spices, and add to other mixture; alternating with the milk; beat well.
3. Pour into pan and bake until done.

Vegetable Walnut Loaf

From Edna Staebler’s “More Food that Really Schmecks”

INGREDIENTS

• 1 1/2 cups soft bread crumbs (whole wheat preferred)
• 1 cup walnuts, chopped
• 1 medium onion, chopped
• 1 1/2 cups cooked carrots, chopped
• 3 eggs, slightly beaten
• 1 1/2 cups milk
• 1 1/2 cups cooked or canned peas
• 1 1/2 tsp salt
• pepper to taste
• 2 Tbsp melted butter

METHOD

1. You may put all of this into your blender or food processor until it is finely chopped, or do the job with a grinder or sharp knife.
2. Mix all together thoroughly, pack it into a well-buttered loaf pan and bake at 350 F for an hour or more. (Edna says an hour — we say about an hour and a half. Foil lining the pan is also a good idea, easier to unmold.)

Amaranth and Brown Rice Breakfast Cereal

Recipe adapted from The Grain & Salt Society newsletter.

INGREDIENTS

• 1 cup short-grain brown rice
• 1/4 cup organic amaranth
• 1/2 tsp Celtic sea salt
• 1/2 tsp cinnamon
• 1/4 cup raisins
• toasted and chopped almonds
• unsweetened shredded coconut

METHOD

1. Toast brown rice in a skillet over a medium heat for about 8 minutes, until aromatic. Allow to cool, then roughly grind kernels (use a coffee grinder, food processor or electric hand mill); grind only slightly, just enough to break the kernels.
2. Toast amaranth in a dry skillet over medium heat until grains begin to pop.
3. In a small saucepan, combine 1/2 cup brown rice and 1/4 cup amaranth. Add 3 cups water, sea salt and cinnamon.
4. Bring to the boil, then turn down heat and simmer for 45 minutes to an hour. During the last 30 minutes of cooking, add raisins.
5. Garnish with chopped toasted nuts, coconut and maple syrup or agave nectar, or eat plain.

Much More Than Oatmeal

From Deborah Palmer of A Movable Feast.

This bowl of nourishing, sustaining food can give you respite from the cold and dark of winter mornings. It is the sum of its parts; any skimping on ingredients and it becomes a bowl of lower-case oatmeal that will stare you down and win.

Not so much recipe as method, it yields a sublime dish from simple ingredients. Many a fancy dish of more exotic ingredients cannot offer more enjoyment.

This is more than breakfast: it is meal to start you with a warm glow.

INGREDIENTS

• 1 cup large-flake oats (organic yields big, hearty, tasty flakes)
• 2 to 2 ½ cups of just-to-the-boil water
• a knob of unsalted butter (a knob is a relative measure that depends on diet choice, calorie intake in the last 24 hours, and who is doing the cooking)
• salt to taste (another note about butter: unsalted or fresh butter is best as salted butter does not indicate the amount of salt it contains); a little sea salt will awaken the oatmeal
• ½ cup heavy cream + ¼ cup more cream or whole milk as needed
• 1 tsp single malt whiskey (my husband says a ‘splash’; see note for ‘knob’ of butter)
• 1 to 2 Tbsp maple syrup
• nuts and berries (pecans or walnut pieces, dried cranberries, currants, raisins, etc.)

METHOD

1. The night before serving, place oats in a glass or heatproof bowl. Add 2 cups of water brought just to the boil. (Note: we are soaking the oats in this step, not cooking them.) Add the previously mentioned knob of butter, salt, nuts and berries. If the water is mostly absorbed by the time all the aforementioned ingredients are combined, add another ½ cup water. Let stand overnight.
2. In the morning, spray a heavy saucepan with cooking oil and place on medium-low heat. Add the oat mixture and the cream. Cook for approximately 10 minutes while stirring, adding more cream or milk as needed. Taste-test for chewiness or softness to your preference.
3. Transfer to bowls and stir in whiskey and maple syrup to taste. Dig in using a hefty spoon!

Serves 2 to 3 people depending on appetite.

You may now happily perform any winter activity from chopping wood to sitting by the fire!

Coconut Pancakes with Pineapple Sauce

From Vegan with a Vengeance by Isa Chandra Moskowitz

Coconut and nutmeg are a great combination. To transform your kitchen into a tropical paradise, serve these pancakes with pineapple sauce (recipe follows) which is ridiculously easy to make.

PANCAKES

INGREDIENTS

• 1 1/4 cups all-purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 1 tsp ground nutmeg (if using fresh nutmeg, it’s 1/3 of a whole nutmeg)
• 1/3 cup water
• 1 to 1 1/4 cups plain rice or soy milk
• 2 Tbsp pure maple syrup
• 1 tsp vanilla extract, or use coconut extract if you have it
• 2 Tbsp canola oil, plus oil for the pan
• 1 cup unsweetened shredded coconut

METHOD

• Oil a large skillet and preheat over medium-high heat about 2 minutes.
• Sift together the flour, baking powder, salt and nutmeg. Create a well in the center of the dry ingredients; add the water, 1 cup rice milk, maple syrup, vanilla and oil. Mix until just combined, fold in the coconut. If the batter seems to dry add remaining rice milk.
• If making large pancakes, use a ladle to pour the batter into the pan; most standard ladles will yield a 6-inch pancake. For smaller pancakes, drop batter by 1/4 cupfuls into the pan.
• Cook until bubbles form on top, about 3 minutes. Turn pancakes over and cook until the bottoms are browned and the pancakes are cooked through, about 2 more minutes. Repeat with remaining batter.
• Makes about six 6-inch pancakes or ten 4-inch ones.

PINEAPPLE SAUCE

INGREDIENTS

• 1 (20-ounce) can pineapple chunks in juice
• 2 Tbsp arrowroot powder
• 3 Tbsp sugar
• 1 tsp vanilla extract

METHOD

In a saucepan, off the heat, stir the pineapple and juice with the arrowroot until it is mostly dissolved; stir in the sugar. Over medium heat, heat the pan until the sauce thickens, stirring often (about 7 minutes).

Cornmeal Pancakes

Originally published in Foodstuffs Hot Off the Griddle, July 1994.

INGREDIENTS

• 1 1/2 cups sifted flour
• 1/2 cup cornmeal
• 1 tsp salt
• 4 tsp baking powder
• 4 tsp sugar
• 2 eggs
• 1 1/2 cups milk
• 4 Tbsp melted shortening or vegetable oil

METHOD

1. Sift together flour, baking powder, salt, sugar.
2. Beat eggs until light.
3. Add 1 1/2 cups milk and 4 Tbsp melted shortening or oil.
4. Add liquid to dry ingredients, all at once, mix until well blended.
5. Bake on hot griddle, turning only once.
6. Serve immediately.

Gluten Free Maple Walnut Granola

Yum!

INGREDIENTS

• 3-4 cups millet cereal, puffed or otherwise
• 1 cup rice bran
• 1/4 cup organic canola oil
• 3/4 cup maple syrup (or mix maple syrup & molasses half and half)
• 1 tsp vanilla extract

METHOD

1. Mix all ingredients well in a large bowl.
2. Lightly oil baking dish.
3. Spread in a long flat baking dish and bake at 250 F, stirring every ten minutes for about 20 minutes.
4. After it has baked, add the following ingredients:

• 1 cup dried currants or raisins
• 1/2-1 cup pumpkin seeds
• 1/2 cup sesame seeds
• 1 cup chopped walnuts
• 1 cup sunflower seeds
• 1 cup chopped pecans

Granola Bars

Nice and chewy. From Hot Off the Griddle #9, January 1993.

INGREDIENTS

• 1/2 cup butter
• 2 tbsp liquid honey
• 1/3 cup unsweetened coconut
• 1/2 tsp salt
• 1/2 cup uncooked quick cooking oats
• 1/2 cup coarsely crumbled all bran cereal
• 1/2 cup firmly packed brown sugar
• 1/2 cup seedless raisins

METHOD

1. In a good sized saucepan, stir butter and honey over low heat until melted and blended.
2. Remove from heat and add remaining ingredients, combining well.
3. Spread mixture in an ungreased 8 inch square baking pan.
4. Bake at 350 deg. about 25 min., until set.
5. Cool, cut in squares.