This is a favorite recipe that I got from Than’s mom. These rolls are hearty but soft, and so delicious especially when eaten warm on the day they were baked. They also freeze pretty well, though, so you can stash some away for later.
Cracked Wheat Rolls
Hearty, nutty dinner rolls with lots of good grains
Pour 1 cup boiling water into a glass mixing cup. Stir in cracked wheat set aside to soften.
Mix 3/4 cup warm water, sugar, and yeast together in the bowl of a stand mixer. Whisk well and allow to sit about 5 minutes or until foamy.
Blend in salt, egg, and oil. Add softened cracked wheat along with any additional water in the cup.
Mix in 2 cups of all-purpose flour and 1 cup of whole wheat flour. If you've been using a different attachment, switch to the dough hook at this point.
Add 1 more cup of all-purpose flour and 1 more cup of whole wheat flour or other ground grain (flax, rye, wheat germ). Knead in mixer until well combined.
Cover bowl with plastic wrap and allow dough to rise to the top of the bowl, about 1 hour.
After dough has risen, gently knead it back down with oiled hands. Allow dough to rise once more if you have time. (This second rise is optional).
With oiled hands, separate out portions of the risen dough and shape into rolls of desired size and shape. Place on greased cookie sheets.
Allow rolls to rise once more after shaping. Preheat oven to 400 degrees.
Bake rolls at 400 degrees for 10 minutes or until they begin to brown. Don't overcook!
I got this recipe at a cookie exchange. (Thanks, SL!) It makes rich, sweet, pretty layered bars that are always a hit. They also keep well, so they are nice for making ahead.
Preheat oven to 350 degrees. Spray a 9x13 pan with cooking spray.
In a mixer bowl, combine first 6 ingredients (2 cups flour, oats, brown sugar, butter, baking soda, and salt).
Dump half of the oat/flour mixture into the prepared pan. Press to create a bottom crust with no holes. If needed, use a bit more than half the mixture to make sure the pan is well covered.
Bake bottom crust at 350 degrees for 10 minutes.
Mix the remaining 6 Tbsp. flour into the caramel ice cream topping. Stir until evenly combined. Chop nuts.
When the partially baked crust comes out of the oven, sprinkle evenly with chocolate chips. Then sprinkle nuts on top. Pour caramel/flour mixture evenly over that. Finally, crumble the remaining flour/oat mixture on top to form a final layer.
Return pan to the hot oven and bake an additional 30-40 minutes. The caramel should be hot and bubbly and the oatmeal topping lightly brown.
Allow bars to cool thoroughly before cutting. Sometimes the edges are hard to get off of the pan, but you can pick them off for nibbling after you have cut the rest of the bars out of the middle! Store in the refrigerator for best results.
I’ve been making this colorful salad since we were first married. I serve it at staff lunch often, since it looks so pretty and holds up well even if made ahead.
Salad de Colores
In large bowl, combine all veggies. (If making more than 3 hours ahead of serving time, you might want to keep the spinach out until you are ready to toss and serve.
Just before serving, stir well and add sunflower seeds. Toss with dressing, or serve dressing on the side (a better idea when you have a large group and aren't sure how many leftovers you will have!)
I’ve served this at several occasions over the past few years, and I always end up needing to share the recipe! I found the original recipe on Pinterest (of course), and here’s that original link. I love to make it in late summer and early fall before my basil plants freeze. I am also including the salad ingredients, which make for a colorful backdrop, but the dressing is the main thing. Just make it. You’ll see what I mean.
Basil Orange Salad Dressing
This delightful green salad dressing has an unbeatable flavor, and is a great thing to make when you're pruning the basil in your garden. I'm including the salad recipe too, but it is good on a wide variety of veggie options.
Add all dressing ingredients to a blender and blend until smooth. There, that was easy!!