Thank you for hanging in with me even though my blogging has been sporadic. I hope to update more often.

Because of my physical limitations, I am always looking for ways to make my batch-cooking techniques work for many things so that I don’t cook or bake every day.

This week I made a large Bosch batch of whole wheat raisin cinnamon almond bread, but the dough was softer than usual and I didn’t want to add more flour. The strength was not sufficient for loaves, so I made 2 dozen of my family’s favorite ~ Sticky Buns.

I was faced with what to make next since loaves were out and we had enough Sticky Buns for quite a few days.  With the softer dough, I decided I would make baked muffins, but with a twist. I decided to fill the muffins with fruit filling like doughnuts! All the flavor with none of the fried, sugary doughnut downsides.

To make Fruit-filled Whole Wheat Raisin Dough-fins (yeah, I really thought that one up all on my own! <g>) start with your regular whole wheat raisin bread recipe, or use my recipe for Award-Winning Bread and add raisins and cinnamon to the dough.

Weigh out 4 ounces per Dough-fin and roll each into a ball.

On an oiled surface flatten out the ball with your hand until it is about 4-5 inches in diameter.

Scoop a rounded tablespoon of your favorite (healthy) preserve (not jelly or jam) and place it in the center of the flattened ball.

Pull up all the edges and  pinch at the top,   making sure there are no holes for the filling to escape.

Place the filled Dough-Fin in an oiled muffin tin and repeat until all are filled. Let rise, covered, in a warm place for about 30 minutes.

Bake in a preheated 350 degree oven for about   30 minutes, or until golden brown. Remove from tins and place (top side down) on a cooling rack.

Enjoy!

My new assignment is as the “Housewares Examiner” for the Charlotte area and I will be writing articles on my Product Reviews. My column addresses Tools of the Trade for homemakers worldwide. For example, my first 2 articles are on the KitchenAid stand mixer and what specific uses I have reviewed it for.

Please subscribe to my column to  receive the new articles when they are published and add me to your “Favorite Examiner” list.

Housewares Examiner

Thank you for reading!

Shalom Y’all,

Tonight at sundown, we will welcome the Biblical Feast of Passover (Pesach). This is such a rich commemoration of G-d’s faithfulness. For Jew and Christian, Passover is an essential reminder of the sacrifice of the Lamb. Exodus 12

For further reading, I recommend this wonderful site and has excellent homeschooling resources for teaching the L-rd’s holy days as well.   Biblical Holidays

This is all about Passover and how we, as Messiah’s children should celebrate HIM (the Sacrificed Lamb) at this time.
Biblical Holidays Passover

Another website that I recommend is:  Hebrew 4 Christians

Their Passover resources:  Hebrew 4 Christians Passover

Every year, as we celebrate Messiah’s sacrifice when He was crucified during Passover and have a Passover seder (The “Last Supper”) when taking the L-rd’s Table (Communion) was instituted, we make whole-grain Matzah (unleavened bread). Remember, Jesus (Yeshua) was represented in the unleavened bread, for leaven was a symbol of sin and Yeshua (Jesus) was sinless.

Here is my delicious recipe again and I pray you and your families have a blessed Passover celebration as we glorify the Lamb of G-d, YESHUA, sacrificed for OUR sins.

HAYCRAFT HOMEMADE MATZAH

Yield: Approximately 20 round matzot

2 cups hot water
2 tablespoons extra virgin olive oil
2 teaspoons salt
2 tablespoons honey – optional
4 1/2 -5 1/2 cups whole wheat flour — more as need to make a sturdy dough
Preheat oven to 450 degrees.
Mix hot water, oil, salt and honey in a mixing bowl and mix well.  Add flour, 1 cup at a time until a sturdy but pliable dough is achieved.

Knead for 6 minutes or until pliable and soft, but not sticky. Weigh 2 ounces of dough and roll into qa ball. Roll out on an oiled surface into small (6 -8 inch) circles, and flatten with palms. Roll thin for crispy matzah, a little thicker for softer ones.

Pierce the circles with a fork to prevent bubbling. Place matzah onto a sheet of unbleached parchment paper. Bake 6- 8 minutes or until golden brown. Flip matzah over and bake 1-2 minutes more. Remove to a cooling rack and let cool completely.

Per matazh: 108 Calories; 2g Fat (12.9% calories from fat); 4g       Protein; 21g Carbohydrate; 3g Dietary Fiber; 3mg Cholesterol; 227mg Sodium. Exchanges: 1 1/2 Grain(Starch); 1/2 Fat; 0 Other Carbohydrates.

I love making bread. It feels delicious! Does that make sense? I think all you bread bakers out there will understand the pleasurable sensory experience of working bread dough in your hands.

I particularly enjoy working with my homemade 100% whole wheat and honey Challah dough and braiding it. What fun to see the intricate weave created just by moving ropes of dough in and out. I imagine this is what an artist experiences when they see their project come alive and take form.

Here are some shots I took today. Below this post, you can see the finished [baked] loaves. To me, they are beauty, simplicity and blessing. An added benefit is that these creations taste fabulous.

This is art you can eat!

Do you want a new “twist” on shaping your homemade bread in a loaf pan? Try my Twisted Loaf shape. See the twisted loaf tutorial at the main Real Food Living webite. See y’all there!

I have decided this is my favorite pizza crust for my Diabetic, Low-Carb, Real Food diet. It is SOOO delectable that my hubby (non-low-carb) enjoys it as much as I do and I have to fight him for it. The crust is supple yet sturdy (holds up to toppings and cheese). The flavor is nutty but not overpowering. A perfect taste for me and a far cry from the bland pizza crusts I grew up on. Fight for taste!

See the recipe for my Gluten-Free, Low-Carb and Egg-Free Flax Pizzas at the main RFL website. See y’all there!