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)

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