Thank you to all the contestants for participating in our first
annual Bake and Take Contest!
First Place Winner of Norwex
Microfiber Enviro Cloth and Window Cloth: Laura Weimer
Here is Laura's prize winning entry and recipe:
The moment I read about Bake and Take day I just knew what
we would bake and who we would take it to. About a year ago
a neighbor friend who is a Christian was going through some difficulties
in her marriage and thinking I would be helpful gave her some
unsolicited advice and ended up offending her and I thought I
had ruined the friendship.
I quickly apologized but always felt like there might still
be awkwardness with us. She is currently living with her 2
young children and working part-time so I know she doesn't have
as much time as she would like to bake, but I also know she is
very health conscience. I thought it would be the perfect opportunity
to minister to her and hopefully fully restore a relationship.
My three kids and I (ages 6, 4 1/2, and 3) love to make Bran
Flax Muffins. My 6 year old peels and grates the carrots (using
the kitchen-aid) and I peel and slice the apples and he grates
My 4 year old helps measure the flour, and other dry ingredients
and cracks the eggs, and my 3 year old puts in a few fistfuls
of raisins and lines the muffin tins with paper muffins cups.
I pour the liquids, then mix all the ingredients, and then we
all get spoons and spoon the batter into the muffin cups. The
6 and 4 year old get hot pads and put the pans into the oven and
set the timer. It's so much fun and makes preparing them a lot
less work..well, sort of.
We got a basket, lined it with tissue paper, wrapped the
muffins in a plastic bag and put lots of curly ribbon all
over the basket. I had a little note card with pretty flowers
and a nice saying about God being all we need for life and happiness
and we marched it over. She was really excited and said she and
her kids loved these muffins. I had a chance to thank her for
letting me back into her life and I felt like we were able to
get rid of any awkwardness that might have been there. I felt
really joyful afterward and thought I might even feel more thankful
after the whole thing than she did! Thanks for giving me a reason
to reach out again to a neighbor and restore a friendship.
Here is Laura's Bran Flax Muffins Recipe:
1 1/2 c whole wheat pastry flour
3/4 c oat bran
3/4 c flaxseed meal
1 c brown sugar
2 tsp baking soda
1/2 tsp salt
1 tsp baking powder
2 tsp cinnamon
1 1/2 cups carrots, grated
2 cups apples, peeled & grated
1/2 cup raisins
3/4 c milk
2 eggs beaten
1 tsp vanilla
then add to dry ingredients. Stir until moistened. Do not over
mix. Fill muffin cups 3/4 full. Bake at 350 degrees F for 15-20
Second Place Winner of 2-Norpro
8" Bread pans: Bobbi Krenka
My name is Bobbi and I read about the bake and take bread day
in your newsletter. My son who is 10 came home from school and
told me about the 2nd grade teacher who just had a breast removed
due to breast cancer. She has 2 boys in grade school as well as
a husband. We made some cookies, loaf of whole wheat bread, and
made a card to let them know we were praying for her and her family.
While my son was in his self defense class I was going to sneek
it in their car, but it was locked. So I had to go and tell her
husband that I had something for them. I gave it to him and the
look on his face was very humbling for me and he told me how thankful
he was. It made the cookie mess that we had left in the kitchen
all worth while.
Whole Wheat Bread in a Zo
11/2 c water
41/4 c whole wheat flour
2 tbls dry milk
3 tbls brown sugar
2 tbls gluten
1 tsp dough enhancer
2 tbs salt
1 3/4 tsp SAF yeast
I have a ZO bread maker and I just put in on quick bread setting.
it makes a good size loaf. I haven't had my breadmaker to long
and have had a little trouble at first. We live at about 6500
ft and I had to do a little experimenting.
Honorable Mention (In no particular order):
#1. Heather Kleveter's Entry: I was so excited to read about
your Bake and Take contest...what a great idea!! Any excuse to
bless a friend or relative with gifts from the kitchen is a good
excuse for me.
I had it all figured out. My sister-in-law in California just
had a baby boy and so we planned a vacation to go meet our sweet
new nephew and cousin. I would bake a batch of my Spelt English
Muffins to take along as a gift for my sister-in-law. They were
a hit at the Farmers' Market last summer, they freeze great, and
as any new mom knows... it's such a blessing to have something
quick and nutritious to eat when you are a sleep-deprived nursing
Then we got the flu. All seven of us! It takes a l-o-n-g time
for the flu to run it's course through that many people. With
tears, we postponed our trip and crawled back into bed. There
was NO way I would be taking baked goods anywhere, let alone cook
at all! We were surviving on instant food.
After I started to get my strength back, I asked my husband what
he would like me to fix. "Something healthy" was his
reply (you know that craving you get when you haven't had a good
home-cooked meal in awhile!). Then it occurred to me how very,
very blessed I am! And what a wonderful thing a family is! Even
if I didn't have the strength to get dressed and brush my hair,
my family didn't mind. Even if I was coughing and sniffling, it
didn't matter...so was everyone else! So I didn't have to take
my baking far...just across the kitchen to the table. And all
5 of my kids and my dear husband were blessed and nourished...and
so very grateful for a home cooked breakfast.
Here's what I made:
Blender Lemon-Ginger Pancakes
the night before you want to eat these...
Add to blender:
Juice and zest from 1 large lemon
plus enough water to = 2 cups of liquid
1 Tbsp. olive oil
1 Tbsp. molasses
1 tsp. vanilla
1 c. Kamut
1/2 c. millet
1/2 c. whole barley
cover and blend on high for 3 minutes.
In the morning, at the skillet pre-heats, add:
1 tsp. salt
1 1/2 tsp. ginger powder (good for nausea!)
1/2 tsp. cinnamon
and blend for 1 minute
then add and blend briefly (or stir by hand) until mixed:
2 tsp. baking powder
1 tsp. baking soda
Add a dab of butter to the hot skillet, pour on the batter. Flip
when bubbles form and edges are dry. Add more butter between each
batch. Serve with pure maple syrup...yum!
P.S. We are all recovering nicely and are soooo ready for that
postponed vacation! Here's the recipe I'll be taking next weekend!
Spelt English Muffins (with fruit & nuts)
18 c. freshly ground spelt flour (spelt is fluffier than other
grains so pack it a bit when measuring)
5 c. water
2/3 c. honey
1/4 c. molasses
1/2 c. olive oil
2 Tbsp. sea salt
1/3 c. whey (pour all natural plain yogurt into a sieve lined
with cheese cloth or an un bleached coffee filter, place over
a bowl and let sit for a few hours. Whey is the liquid in the
bowl. We blend the yogurt cheese with jam, using a hand held blender...delicious
as a pancake topping or alone!)
a pinch of vitamin C powder, optional
Warm water, honey, molasses and oil together on stove top. Pour
this mixture into Bosch (or other bread mixer) bowl. Add salt,
vit. C and mix briefly. Add flour, mixing after every 5 cups.
Remove dough hook, cover and soak overnight, 7-24 hours. This
allows the acidic whey to break down the phytic acid in the whole
grains so all the nutrients can be properly absorbed.
After soaking, add:
2 eggs, which have been warmed in a bowl of warm water, before
1/4 c. instant yeast (SAF)
plus more flour (up to 2 cups) if needed, until the dough pulls
away from the sides of the bowl
Mix slowly at first to incorporate eggs, then knead for about
6-8 minutes on high until the dough will stretch very thin and
translucent when you pull up on a piece.
Let the dough rest for approximately 15 minutes.
This is the fun part where you get to pick your flavor...any chopped
nut or dried fruit!
I like to add:
cranberry & almond
walnuts, pecans & golden raisins
cinnamon & raisin
Just grab a handful and knead it in!
Then roll the dough to about 3/4 " thick on a greased counter.
Cut out circles using a biscuit cutter or a clean, empty tuna
Place on a greased cookie sheet that has been sprinkled with oat
bran. Spritz top of muffins with water (or cooking spray) and
sprinkle with oat bran. Cover with a towel and let rise foe 15
Meanwhile, preheat an electric griddle to about 240 degrees (low
temp). Cook muffins for about 9 minutes on each side, until golden
brown. Split with a fork These freeze great! Enjoy!
Thank you for your ministry, Marilyn!
#2 My name is Amy and I started baking bread about 3 years
ago. I have struggled with the quality of the bread and have gone
through many experimental fixes trying to get a texture that would
hold up for sandwiches. I also taught a neighbor to bake, and
she, too, would love to have a moist, soft, full loaf. Our struggle
seems to be primarily that we live at 9,100 feet in elevation
and would get bread that would fall, be coarse and crumbly, or
be too yeasty.
So, I finally baked a great loaf and took it to her, as proof
that it can be done. She was delightfully surprised, and is anxious
to try my new method. (The secret is in mastering the yeast; don't
kill the yeast with hot water, don't add too soon, don't let rise
too much, don't knead it to death, don't work the dough too much
or too rough, and, don't use a dry dough as the yeast absorbs
a lot of moisture, leaving a dry loaf).
Bread with Altitude by Amy Hoppes
Makes 2 loaves
5 1/4 C. whole wheat Prairie Gold berries, milled and set aside
1 1/2 Tbls. Yeast Sprinkled over;
2/3 C. Warm Water with
1 1/2 Tbls. organic sugar, sprinkled over all.
Let set about 10 min. to dissolve
Scald 2 1/2 C. Milk. Put in Kitchen-Aid mixer, and add;
Half of the flour
2 large eggs
1/2 C. organic sugar
3/4 tsp. Salt
Beat 5 min. Then add:
The proofed yeast mixture,
1/3 C. oil (canola, Olive, or comb. of 2 part butter, and 1 part
2 Tbls. Vital Wheat Gluten,
and most of the remaining flour.
Knead to a slightly sticky consistency.
Put in large buttered Bowl (turn, and optional, dot and spread
a bit of butter on top) Cover with damp towel and let rise in
draft free location for 15 min (30 if in the mile high range).
Dump on counter - shape lightly - put back in bowl to rise a second
time in draft free location for 15 min (30 if in the mile high
Dump out, and cut evenly for loaves or rolls etc. (two loaves,
or a loaf and some cinnamon rolls, etc.) Put in buttered pans
and let rise to top of pan about 10 min. and about 5 min. more
while you pre-heat the oven to 350 degrees.
Bake 30 min. at 350 degrees in convection oven if available. Test
with instant thermometer to read 180 degrees, remove from pans
immediately, wipe pans with paper towel, and let bread cool completely
(at least one hour).
I have sent each Honorable Mention Participant a Norwex
Microfiber face cloth just for participating in our contest.
Thanks to all the participants!