I posted a picture of our fab Green Pizza Swirls and promised more info, which I promptly forgot about until today. I was looking up the Pizza Swirls for a friend’s request and saw that I left this undone! Accccckkk!

So, here is the follow-up:

OK, the Pizza Swirls. My family (and friends) have been going crazy over these and the possibilities of stuffings are endless.

Basically, think of a jelly roll, or rolled cinnamon buns made savory.

So, you choose your bread. I really love using  Green Pizza Crust if I’m making pizza swirls. And many, many stuffings work well with her crust. I also use my plain WW bread dough, OR my WW Challah dough.

Next week, I’ll be making some Rueben swirls using rye bread dough!
YUMMMMMMM!!!

OK, so you take about a loaf worth of dough. Anywhere between 1.5 and
1.8 pounds by weight. Roll it out into a rectangle of 16 inches long, by 10 inches wide.

Preheat oven to 450 degrees.

On 1/3 of the rectangle long-wise, (the wide end away from you) leaving a 1-inch lip, spread your filling generously and evenly. I’ll post some fillings below. Starting at the wide end, roll up tightly, jelly roll style, pulling the dough gently to cover the filling and roll to the end. Pinch the ends and the seam. Let rest for 5 minutes.

Place unbleached parchment paper on a large baking sheet. With a sharp serrated knife, (or clean dental floss or thread) gently cut slices from the long roll. Each slice should be about 1 1/2 inches. Carefully move them to the covered baking sheet. If some filling escapes, no worries, just pile it on top of the swirl.

This usually makes about 14 swirls.

When all the swirls are finished, pop the baking sheet into the preheated oven and bake for 10 – 12 minutes, or until the edges are golden brown, the swirls are puffy and the cheese (if using) is melted. Let cool on the baking sheet for 10 minutes (the swirls will deflate slightly).

Serve with dipping sauces if desired.

Filling suggestions:

Pizza with sauce
Layer mozzarella cheese, Parmesan cheese, drizzle organic marinara and any other fav pizza toppings chopped finely. Only drizzle the sauce (a few tablespoons) or the swirls become soggy.

Garlic and cheese
Layer mozzarella cheese, Parmesan cheese, minced garlic

Smoked Chicken and Green Pepper
Layer cubed smoked organic chicken, sauteed green peppers
Cheese if using

Asian Chicken and Veggies
Layer sauteed chicken, roasted Asian veggies and drizzle toasted sesame oil

Veggie Omelet
Layer scrambled eggs, veggies, cheese, if using

Smoked Salmon Spread
BBQ Chicken
Curried Veggies

You see? Endless possibilities!
Our favs though are the Pizza ones and the Garlic Cheese ones. My family wants these every day! The ones I’ve done for my class and for home groups were these as well, and WOW, were they a hit!

One thing I want to do more consistently is update my blog with personal entries. A dear friend of mine, Sylvia Britton of the Christian Homekeeper Network sent me this idea today and I love it! That structure helps me from rambling on too much (oh dear, am I already rambling? ), but it gives me places to insert where I am.

Please feel free to share your updates with me! The first one is more generic and the second is more intimate (in my opinion). I think next time I’ll use a combination of the two! Copy the categories and insert your own answers and share with your friends! If using Facebook, make this a note and tag all your FB friends.

#1

Sitting… in my computer chair in my home “office”

Drinking…
nothing at the moment, going for water soon

Thinking…
that I’d better get the laundry started! LOL!

Loving…
my precious family (hubby and kids)

Anticipating…
new changes in my walk with Yeshua as I strive to draw in closer to Him

Dreading…
this week’s activities and a medical procedure on Friday. YUK!

Starting…
more structure

Reading…
the Word and 2 books for review

Liking…
the snow

Ordering…
from the natural food co-op, lots of great things!

Nervous…
about the upcoming snow storms and more possible power outages

Planning…
articles, reviews and speaking engagement

Pouring…
out my heart to Yeshua to make me more like Him, a better wife to my hubby and a better mom to my children

#2

This is the HomeKeeper’s Journal from Sylvia Britton and the Christian HomeKeeper’s Network.

What’s happening in my home?….
Today we’re having school, even though the schools are out for a snow day.

Today is also a “cleaning” day for me on my new schedule (some days are cooking or baking or errands and some are cleaning.)

I am excited to be getting my belated birthday present from a friend. He is giving me his 55 gallon freshwater aquarium and I am buying his fish (that come with it!). I am bursting with excitement since I love, love, love my aquarium fish!

In my kitchen
Warm oatmeal with raisins and cinnamon for breakfast
Homemade whole grain pizza for lunch
Creamy Slowcooker Macaroni and Cheese and roasted broccoli for supper

With our marriage…
As we approach 28 years of marriage, we have both “mellowed” quite a bit. I’m still excitable and vocal and he’s still laid-back, but we “mesh” better. As I care for him during his post-op needs (major back surgery 8 weeks ago), we grow closer.

With the children…
It was fabulous having all the children (except Benjamin of course) home for the holidays. They are so grown up, mature and responsible! Our eldest daughter is so lovely. She left to go to Israel, where she is right now. She’ll be home and then back off to college for her final year. The 2nd son is growing in height, in his walk with Yeshua and in his musical proficiency. Our baby girl continues to bring us joy, love and sweet kisses. We are back at homeschool today.

Around the homestead…
The raised beds and containers are covered with snow and there is some damage done by the recent snow storms, high winds and downed trees. I look at the ground and wish I could get these projects done, but this is G-d’s time for the ground and the homestead to rest outdoors. I must be patient.

In my “Inner Man”…
I am excited for the fresh start the new year brings. I am looking forward to more consistency in my time alone with Yeshua and our family devotions. I desire intimacy with my King, Master and Savior and I know the only thing that hinders that, is me.

Today I read on a friend’s Facebook page something that blessed me…
“Do not be anxious about anything, but in everything, by prayer and petition, with thanksgiving, present your requests to G-d. And the peace of G-d, which transcends all understanding, will guard your hearts and your minds in Messiah Yeshua.” Philippians:6-7

Now, it’s YOUR turn!

I’ve been messing around with this recipe for some time. I have a great version in my newest book, but I wanted to tweak it even more. I think I have achieved exactly what my family wants.  Now, having said that, you may not like the texture of this recipe at all because it’s very “saucy” and creamy. If you like your mac and cheese more “sturdy” and less saucy, simply decrease the milk by 1-2 cups. But, be warned, the texture will firm up the longer it sits and it will firm up after being refrigerated, so try it the “saucy” way first!! I also like to switch the cheese  options and make new flavor combinations, just for fun!

CREAMY CHEESY SLOWCOOKER MAC AND CHEESE

1 pound whole-grain elbow macaroni or rotini, DRY (do not cook!)

6 cups shredded cheese (I use half cheddar and half mozzarella)

6 cups milk

2 large eggs

8 ounces cream cheese, room temperature

2 Tablespoons spicy brown mustard

Salt to taste (we usually don’t use any since cheese is so salty)

Place the pasta in the dry slowcooker.  Add cheese.

Place the remaining ingredients into a large blender (I use a VitaMix) and whiz until completely smooth. It will fill up the blender!

Pour the liquid over the cheese and stir well.

Cover tightly (you may need to place a sheet of parchment or foil under the lid if your slow cooker does not fit tightly) and cook on LOW for 4 hours, or until pasta is tender.

*I stir the mac and cheese twice while cooking, just to make sure it cooks evenly, being sure to scrape down to the bottom of the slowcooker to bring up any browned bits.

When pasta is cooked, I sprinkle a little more cheddar over top.

Enjoy!

Updated from our family favorite, Baked Oatmeal comes a wheat-free-dairy-free Oatmeal Blueberry Breakfast Cake.

Wonderful warm for breakfast, room temperature for brunch or a snack, or even topped with ice cream for a simple, delicious dessert.

Oatmeal Blueberry Breakfast Cake
Variation on our family favorite “Baked Oatmeal”

Servings: 15

*Use organic ingredients whenever possible**

5   cups  rolled oats,  or quick oats
2   cups  apricot, orange juice, or apple juice
4  large eggs
1/2 – 1 cup  honey, or organic granulated sugar
1  Tablespoon  baking powder (gluten-free)
1/4 teaspoon  salt
1 teaspoon  almond extract
1 1/2  cups  blueberries, fresh or frozen (sweeten to taste)

Preheat oven to 350 degrees. Mix dry ingredients in a large bowl.  Toss blueberries in dry ingredients and coat well. In a separate bowl, mix wet ingredients. Pour wet ingredients into the dry and stir until completely moistened.

Pour batter into an ungreased 9 x 13 baking pan.  I like to sprinkle a little organic granulated sugar on top to make it glisten and give it a slight crust. Bake uncovered for 30-45 minutes, or until center tests done.

Cut into squares and serve warm or cold.

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!

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.

*(This was a post that I wrote in February and placed in my Draft folder and forgot about it!! Don’t laugh! You’ve done it too! Even though it’s Spring now, this sounds like a yummy weeknight supper!)

Shalom,

It’s SNOWING outside! Yesssssss! I love to watch falling snow and on these days I love to bake. The warmth and aroma fill the house.

Today I decided to bake a 7-loaf batch of Whole Wheat Honey Bread and from that I baked:

4 loaves

12 huge burger buns

2 pizza crusts

For our snowy (or any season) weeknight supper we had:

Homemade bison cheeseburgers on freshly-made buns

Crockpot macaroni and cheese

Green beans and butter

I love my pizza! To aid my diabetic, low-carb gluten-free diet choice, I love my Flax Gluten Free Pizza Crust.  It is so satisfying!

Today I topped the crust with local venison that I had slowcooked with organic fire-roasted diced tomatoes, garlic and organic Tamari. I added baby spinach and mozzarella. Deee-Lish!

Look for the recipe on the Real Food Living site:

http://realfoodliving.com/recipes/main-dishes/flax-pizzas-low-carb-gluten-free-egg-free

Anyone that knows me knows that I really love Pampered Chef stoneware. It is made in the USA and it is promoted to be lead-free. I’ve been using their stoneware to bake my wonderful whole-grain pizzas, cookies, cakes, breads and healthful meals, casseroles etc. for many many years.

I found a stoneware mini fluted cake pan on closeout (YAY!) and decided to try it with my Honey Whole Wheat bread. It came out awesome!

(I’ve also now made Whole Wheat Raisin Cinnamon bread in these pans and given them as gifts! So pretty!)

Here’s what I did for the Basic:

1. Wash and dried stoneware pan

2. Spread with oil/lecithin mixture

3. Place  8 ounces homemade whole grain bread dough into the well (I made a ball first, then smooshed it into the well.)

4. Cover with a clean towel and let rise 30 minutes.

5. Bake in a preheated 350 degree oven for 40 minutes. Remove pan from oven.

6. Gently invert pan and remove loaves.

7. Place the loaves on a cooling rack, cover with a clean towel and let cool.

For the Glazed version, for each well:

1.  1 Tablespoon organic butter cut into 4 pieces, placed around the center of the well (indentation) of each loaf.

2.  1 Tablespoon organic sucanat spread around the center of the well.

3. Sprinkle organic dried raisins or cranberries around the center of the well.

4. Add the 8-ounce ball of dough and smoosh it into the well.

5. Follow directions above.

6. Spoon any leftover fruit or liquid over the bread when it comes out of the oven.

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!