Spring Fling

Coit Road Farmers Market

Spring Fling
Saturday May 17th
8am - 1pm

Spring is here ! Join us to kick off the season with family fun and events for cooks and gardeners!

Balloons & Face Painting for Kids
Cooking Class at 10:00 Food Demo at 12:00
Perennial Plant Exchange - bring a plant take a plant
A Master Gardener will be on hand to answer your questions
Knife Sharpening benefits the Market

Vendors: Early produce, bedding plants and flowers
Eggs, cheese, honey, maple syrup, baked goods, spices, handmade chocolates, market coffee (organic,free trade) goat's milk fudge & more


Spring Hours: Sat 8am-1pm Wed. 10am-1pm (8am-1pm June)

Location: Corner of Coit and Woodworth Roads, East Cleveland, Ohio
www.coitmarket.org

'No Need to Knead'

My entry for BreadbakingDay #9, hosted by Paulchen's Food Blog. I cranked up the way back machine and baked this no knead, Oatmeal Molasses Bread from Betty Crocker's Cookbook (1956). I am posting the recipe exactly as it appears in the book.

Oatmeal Molasses Bread Recipe

Moist, delicious, and crusty! Made without kneading.

Stir together in bowl...

1 1/2 cups boiling water
1 cup rolled oats
1/3 cup shortening
1/2 cup light molasses
1 Tbsp. salt

Cool to lukewarm

Combine, stirring to dissolve...

2 pkgs. active dry yeast
1/2 cup warm water (not hot-110 to 115 degrees)

Stir into lukewarm oatmeal mixture. Mix well.

Add ...

2 eggs
5 1/2 cups Gold Medal flour

Mix thoroughly. Cover; let stand 15 min. Place dough in 2 greased 9X5X3" loaf pans and pat into a loaf shape. Let rise in warm place (85 degrees) until double. (1 1/2 hours). Bake until brown.

Temperature: 350 degree (mod. oven)
Time: Bake 1 hr.
Amount: 2 loaves

Source: Betty Crocker's Picture Cookbook (1956)

Note: I used dark molasses, and I have also used honey when baking this bread
Any all-purpose flour may be used, or bread flour if you prefer

I brushed the tops of the loaves with egg white and sprinkled with whole oats

Super-Size It ....

My friend Michelle, over at Big Black Dogs, posted her Cinna-Bites using Lou's Sweet Dough. I was in such a hurry to copy the recipe, because Lou is (IMO) "The Dough Master", that I kind of missed the part where she said that "it makes 2 large loaves of Challah or 2 bundt pans of cinna-bites" ... LOL ! What we have here is "super-sized Buns!

Filling:

3 apples, peeled, cored and chopped finely
1 cup raisins
1 cup walnuts, chopped
Cinnamon & Nutmeg, to taste
1/2 cup granulated brown sugar

Combine apples, nuts and raisins in a large bowl. Sprinkle with sugar, cinnamon and nutmeg, stir gently to coat apples. Roll out the dough, brush with melted butter. Spread filling over dough and roll up. Cut in 1-inch pieces, place cut side down on buttered sheet pan. Cover with towel and allow to rise until double in bulk. Bake in preheated 375 degree oven 20-30 minutes, or until golden brown. I just mixed up a cup of confectioners sugar with about a Tbsp. of milk and brushed it over the hot buns as soon as they came out of the oven.


Note: This made 15 "super-size" buns.

Silk (Au Naturel)

Have you clicked yet ?

Lemon Loaf

If life throws you a lemon, bake lemon loaf ! This is a very moist and tangy dessert, I grated the entire lemon rind into the batter. Best when real lemon is used, not concentrate.

Lemon Loaf Recipe

1 cup sugar
6 Tbsp. butter
2 eggs, lightly beaten
1/2 cup milk
1 1/2 cup all-purpose flour
1 tsp. baking powder
1/2 tsp. salt
1/2 cup walnuts, chopped
Grated rind of lemon

Cream together butter and sugar. Add eggs, on at a time and mix well after each addition. Combine dry ingredients. Add to creamed mixture, alternately with milk. Fold in nuts and lemon rind. Pour batter into a greased loaf pan and bake in a preheated 350 degree oven 40-45 minutes or until tooth pick inserted in center comes out clean.

Glaze:

1/2 cup sugar
Juice of lemon (2-3 Tbsp.)

Just before the loaf comes out of the oven, heat the sugar and lemon juice. Stir until the sugar dissolves. Poke holes in top of loaf with a fork, pour juice over. Cool in pan 5 minutes. Remove and cool on a wire rack.

Option: Top can be dusted with confectioners sugar

This recipe is adapted from "Generations" presented by local Mennonite Churches

When I Woke Up This Morning ....

......it was 36 degrees. Yes I know it is Spring but our mornings are still cool (okay this morning was downright cold:) I put on the coffee and decided to visit some of my fellow bloggers. Carla, over at Chocolate Moosey, had posted her Sweet Applet Muffins. They are her entry for the Weekend Cookbook Challenge. I just happened to have all the available ingredients on hand and decided they were just the thing to go with a cup of fresh brewed java. While chopping the apples, I had the idea to use the crumb topping from my Pineapple Muffins on the Applets. The result is a small Apple Crumb cake.

Spinach-Lasagna Rolls

The Equal Opportunity Kitchen is hosting a blogging event, Tried, Tested and True recipes that get rave reviews from family and friends. I am entering my Spinach-Lasagna Rolls

Check it out ...

There are times when you come across a blog that you just want to share with your fellow bloggers. Please take time to check out A Veggie Venture, Alanna Kellogg's food blog. The following icon is from Alanna's site, isn't it great ? Thanks Alanna for not only offering wonderful icons and recipes but for your promotion of fresh, locally grown produce.

Pineapple Muffins

These are slightly sweet muffins, which I can guarantee will disappear quickly when removed from the oven !

Pineapple Muffin Recipe

1 8 oz. can crushed pineapple, drain and reserve juice
1/2 cup all-purpose flour
1/3 cup brown sugar
1/4 tsp. cinnamon
1/4 cup + 2 Tbsp. butter, melted
2 cups all-purpose flour
1/2 cup sugar
1 Tbsp. baking powder
1/2 tsp. salt
1 egg, lightly beaten
3/4 cup milk

Combine 1/2 cup flour, brown sugar, cinnamon and 2 Tbsp. melted butter, set aside. Combine 2 cups flour, sugar, baking powder and salt. Blend together milk, butter and egg, pour into dry ingredients and stir until just moistened.

Spoon batter into greased and floured muffin tin, filling half full. Spoon pineapple (about 1 heaping tsp.) over batter and sprinkle with cinnamon mixture. Bake in a preheated 375 degree oven for 30 minutes or until toothpick inserted in center comes out clean. Remove from pans immediately and cool on wire rack.

An Apple A Day ...

This deep dish Country Apple Pie is my entry to the Art You Can Eat #3 Go Local blogging event. The Jonagold apples used in this recipe are from Bauman Orchards in Rittman, Ohio.

Country Apple Pie Recipe

Crust:

2 cups all-purpose flour
4 Tbsp. sugar
1 tsp. salt
1 cup cold butter
1 cup whole oats
6-8 Tbsp. cold water

Filling:

8 apples, peeled, cored and sliced
1 Tbsp. lemon juice
1/2 cup sugar
1/2 cup brown sugar
2 Tbsp. all-purpose flour
1/2 tsp. cinnamon
1/4 tsp. nutmeg
2 Tbsp. butter, cut into small cubes

Combine flour, sugar and salt. Cut in butter until mixture is crumbly. Add oatmeal, sprinkle cold water evenly over mixture. Stir until thoroughly moistened. Shape into disc, wrap in plastic wrap and chill in refrigerator for one hour.

Divide dough in half, roll out dough on lightly floured board. Place in pie plate. Add filling and top with remaining pastry dough. Fold edges under and flute. Cut slits in top crust.

Combine apples and lemon juice, add sugars, flour, cinnamon and nutmeg and mix well. Spoon apple mixture into pie shell and dot with butter.

Bake at 450 degrees for 15 minutes, reduce heat to 350 and bake an additional 30-35 minutes or until crust is golden brown.

Note: Pie crust is adapted from "The Southern Living Cookbook"