baking · cooking · Recipes · Uncategorized

Homemade Grape Nut Cereal and some baking

Hi everyone:

A few weeks ago I had the idea to make some homemade cereal. I got the idea from Atlanta from Home At Winshaw to make grape nuts. I googled and perused Pinterest for some recipes and finally found one that I wanted to try.  It turned out so well I wanted to share it with you all.

Grape Nut Cereal Recipe

Ingredients

  • 3 1/2 cups whole wheat flour (I used sprouted whole wheat)
  • 1 cup brown sugar
  • 2 cups buttermilk (or soured milk – milk with 1 tsp vinegar)
  • 1/2 tsp salt
  • 1 tsp baking soda
  • Dash of cinnamon
  • 1/2 cup raisins (optional)
  • 1/4 cup chopped walnuts (optional)

Method

  • Preheat oven at 375F.
  • Mix all ingredients save raisin and walnuts and pour into a lined cookie sheet or baking dish.
  • If you are cooking the mixture on a cookie sheet, it will only take approximately 15 minutes. I decided to bake the mixture in a dish and it took approximately 35 minutes.
  • Once baked, allow to cool completely on wire rack.  I broke the bread up into pieces so that it would cool faster.
  • Once cooled, pulse the mixture in a food processor in batches and place on baking sheets – you will likely need two baking sheets if you make the entire breads worth.
  • Bake at 250F for approximately one hour, stirring the mixture every 15 minutes and let cool
  • Toast the walnuts if using and pulse the cereal and the walnuts together again.
  • Add raisins if you’d like. Let cool completely and store in a jar for 2-3 weeks.
  • I decided to only make half the batch and freeze the rest of the bread so that I need only blitz it up later to make more cereal.

Also, here are some of the other things I baked today.

I wanted some biscuits so I made half plain, half cinnamon bun style. They turned out a bit different than usual since the butter I had was already soft but they taste very nice nonetheless and of course, hubby likes them.

It has been a very busy day at Fenton house for me. Filled with laundry, baking, cleaning and making a nice dinner – and also some school work. But despite it all, it was a nice day and I am grateful I get to spent Sundays at home doing the things I love the most.

I hope you all had a great day, too.

Thanks for reading.

Jacqueline

baking · comfort food · cooking · Recipes

Easy Chicken & Biscuits

Hello everyone:

I have a simple, budget friendly recipe for you all today.  Chicken and biscuits are such a comfort food and a great meal to whip together when you have leftover chicken in the fridge.  And if you have a enamelled pot, it goes from the stovetop to the oven – and everyone loves less washing up.  This is a recipe I just threw together, but it turned out so delicious I wanted to share it with everyone.  Of course it can be made bigger by doubling the recipe but I try not to make such big meals as it is only just us two at home at Fenton house.

For a vegetarian option, use a can of chickpeas instead of chicken and a nice vegetable broth, it works just as well.

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Chicken & Biscuits (for 4-6 people)

Ingredients

For the chicken mixture:
Olive oil
1 onion, finely chopped
3 carrots, sliced
1 celery stalk, chopped (optional but adds a lot of flavour to the base)
1 bay leaf
2 tbsp flour
2 cups chicken stock
2 cups shredded chicken
1/2 cup frozen peas
1/2 cup frozen corn
salt and pepper
mixed herbs, such as herbes de provence

For the biscuit mixture*:
1 cup flour
1/2 tbsp sugar
1 heaped teaspoon of baking powder
1/2 tsp salt
1/4 cup cold butter
1/3 cup of milk plus a few tbsp if needed

Method:

  • Preheat the oven at 375F.
  • Drizzle olive oil in a pan over medium heat.  Add onions, carrots and celery and sprinkle with salt and the bay leaf.  Allow vegetables to sweat and soften.
  • Once the vegetables are softened, remove the bay leaf, and add the flour to the vegetables and mix well.  Gradually add broth and whisk.  Bring the vegetable mixture to a simmer to thicken.
  • Stir in shredded chicken, peas, and corn.  Season with salt and pepper and herbs.  Take off the heat.

Next, to make the biscuits.

  • Mix the flour, sugar, salt, and baking powder together well.
  • Cut in the butter with a pastry cutter or knives until it forms fine crumbs.
  • Gradually stir in the milk until mixture makes a dough – try not to over mix the dough.
  • Turn the dough out on a floured surface and press it down to form a circle.  Cut into 6 triangles or cut out into circles and place on top of the chicken mixture.
  • Bake for 30 minutes, let set for 5 minutes and enjoy.

I hope you do try this recipe.  I look forward to hearing your comments!

Sincerely,

Jacqueline

*biscuit recipe adapted from Betty Crocker