SUMMER SCHEDULE 2011

SUMMER SCHEDULE 2011

JULY 18th- Appetizers/Dippers (hummus, black bean salsa, etc)

JULY 25th-  Food Preservation  (relishes, etc...)

AUGUST 22nd- Back to School- Breakfast (waffles, granola, english muffins, etc...)

AUGUST 29th-  Back to School- Lunches (hot pockets, etc..)

 Please RSVP by adding your name to the class you choose at:

https://spreadsheets.google.com/ccc?key=0Ar6rvbjvon3pdGlSWV9pZjdJZENSUmZVVGZPZE5QZFE&hl=en&authkey=CPmA-3E

  (if a class fills up, we might do a repeat class for the overflow, so please rsvp)

ALL classes will be held at Miriam's home!

$10 fee per person to attend and all classes will be from 7-9pm

Directions:

North on the Steese Hwy towards Fox, continue straight through the intersection ( there will be a Tesoro gas station on the left and weigh scales  to the right) 1/2 mile and turn RIGHT on THUNDER RD., stay RIGHT at first Y and LEFT at second Y. You will see a motor home and our driveway is 1st on the LEFT

 OR if you know the area it is the first road past the Fox Spring onto Thunder Road (then follow directions from there)

Whole Wheat Bagels

Whole Wheat Bagels
2 1/2 c. warm water
1 T instant yeast
5 1/2 -6 c. whole wheat flour (freshly ground spelt, prairie gold, etc.)
1/3 c. gluten (or can use dough enhancer)
2 t. salt
2 T molasses (or barley malt syrup for true bagel flavor)
(Opt. 1 c. chopped sprouted wheat or 7 grain, Chopped dried fruit or Seeds)

In Bosch bowl mix water, yeast, and 3 c. flour.  Sponge for 20 min.
Add remaining ingredients and flour until dough is a bit firmer than reg. bread dough and mix until gluten is well formed about 4-5 min. in Bosch.
Divide into 16 balls and Shape into Bagels (roll to 10 inch and pinch ends together OR make a round ball and poke hole in middle and enlarge, whichever you prefer)
 Place on well floured surface to rise while oven is preheating to 500 degrees
Bring wide pot of water to 4 in. deep and add 2 t of baking soda (opt.)
Boil 2-4 bagels at a time for 1-2 min. on each side. ( Bagels sink at first so time when they have started to float)
Remove with slotted spoon and let sit on a clean towel to soak up excess water.
If using toppings, press wet bagels into poppy or sesame seeds, dried minced onions or garlic
OR you can use an egg wash ( 1 egg white beaten with 1 T water and a sprinkle of salt)
Transfer to stoneware (sprayed) and place in hot oven but IMMEDIATELY turn temp to down to 400 and bake for 15- 30 min. until golden brown (you can flip approx. half way through)

Fail Proof Pie Crust

2 c. flour (spelt, or prairie gold, etc.)

1 c. palm fruit shortening (this is a NON hydrogenated shortening)

1/2 c. cold water

1/4 t. salt

Cut shortening and salt into flour. Slowly add the cold water until you have smooth dough. Roll out onto 

lightly floured surface and use as normal!

 This recipe make 2 pie crusts  (can be frozen for later use)

Sourdough Biscuits

This recipe is courtesy of Leslie Huffman

6 T of cold butter OR solid Coconut Oil
2 1/2 c. whole wheat pastry flour OR 2 3/4 c. spelt flour (but not warm from grinding)
1/2 c. sourdough starter
3/4+ c milk or water
3/4 t. salt
1 1/2 t. baking powder
1/2 t. baking soda
 Cut fat into flour (using a couple forks or pastry cutter). Mis with starter and liquids til dough stays together (but don't overmix) Cover and let Sour for 5-8 hrs or in the fridge if to room is warm.
  Preheat oven to 400 and mix in soda/powder and salt.  Making sure to not over mix. Flour a cutting surface and roll or pat dough to 1/2 in.  Cut and place on baking sheet. Bake for 8-12 min. until golden brown.

English Muffin Recipe

Here is our English Muffin Recipe from the Favorite Class:
1 c. sourdough starter
2 c. water
2 c. flour (freshly ground spelt, prairie gold, etc.)
1-2 T yeast
1/4 c. honey (or agave)
1/4 c. oil
Mix the above and let rest for several hours or overnight (NOTE:if resting for overnight DO NOT add yeast until ready to mix the below ingredients)
1/2 -1 T salt
4-5 c. flour (spelt, prairie gold, etc...)
 You will mix this for 7-8 min. and you want a WET overworked dough (if it is too dry add some water).  Divide and shape on a WELL floured or corn meal surface.  Let rise for 30-45 min.  Preheat Griddle to med. low (around 325-350)  Place english muffins on griddle and flip every 5 min. for a total of 30 min. of cooking time (this can be adjusted to when they are done and how large your english muffins are)   Use a fork to open or a knife and ENJOY!!

Summer 2011 Class Schedule

 SUMMER SCHEDULE 2011
MAY 23rd- Favorite Recipes
JUNE 6th-  Grilling (pizza and bread)
JUNE  27th-  Basic Bread Class
JULY 11th- Appetizers/Dippers (hummus, black bean salsa, etc)
JULY 25th-  Food Preservation  (relishes, etc...)
AUGUST 22nd- Back to School- Breakfast (waffles, granola, english muffins, etc...)
AUGUST 29th-  Back to School- Lunches (hot pockets, etc..)

 Please RSVP by adding your name to the class you choose at:
https://spreadsheets.google.com/ccc?key=0Ar6rvbjvon3pdGlSWV9pZjdJZENSUmZVVGZPZE5QZFE&hl=en&authkey=CPmA-3E
  (if a class fills up, we might do a repeat class for the overflow, so please rsvp)

ALL classes will be held at Miriam's home!
$10 fee per person to attend and all classes will be from 7-9pm

Directions:
North on the Steese Hwy towards Fox, continue straight through the intersection ( there will be a Tesoro gas station on the left and weigh scales  to the right) 1/2 mile and turn RIGHT on THUNDER RD., stay RIGHT at first Y and LEFT at second Y. You will see a motor home and our driveway is 1st on the LEFT
 OR if you know the area it is the first road past the Fox Spring onto Thunder Road (then follow directions from there)