Tuesday, May 28, 2013

Homemade Hamburger Buns

 They're beautiful.  They're easy.  And once you start making your own, you won't be able to choke down those store bought things ever again.  lol  The last time I was at the store, the price of a brand name bag of buns (8)  was almost 3 dollars !  (Another reason I make my own. The cost of making them is about  a buck for 12.)

 This is an older picture than the ones I made yesterday. I didn't get any pictures, because I was taking them to a bbq and the oven decided to be difficult and wouldn't light FOREVER...we wound up being late and I had a little trouble with the bottoms getting too browned.  I'm afraid a new oven is on the horizon. OR--I will be really motivated to get my cob oven built this summer. Or both.


  Okay-- I use the bread machine to make these babies. That works best for me, because it does such a better job of kneading for a prolonged period of time than my old hands can manage. I use the dough setting, of course and it gets the job done.  You can also shape this dough into hotdog buns if you need those too. It makes about a dozen really good sized buns or 16 smaller ones. I usually make 12.


  1 1/4 cups milk, slightly warmed
  1 beaten egg
  2 tbsp. butter
  1/4 cup white sugar
  3/4 tsp salt
  3 3/4  cups bread flour
  1/4 cup raw wheat germ
  1 1/4 tsp yeast


  Place your ingredients in the pan of your bread machine according to instructions.  I always put the liquids in first, then the butter and then the rest.  Select the dough setting on the machine.  Go sip a pina colada on the patio.   :)

  When the cycle is complete (mine is about an hour and a half), turn the dough out onto a floured surface.  Cut the dough in half, and roll each half out to 1 inch thick circle.  Cut each circle into 3 1/2 inch rounds (I use a floured drinking glass). Place on a greased baking sheet (or parchment paper) , at least 3 inches apart, and brush with melted butter.  Cover and let them rise until they are doubled in size...about an hour, maybe a little more.

  Bake at 350 degrees  for about 10 minutes, or until golden brown.  They are delightful.

  Let me know if you try them...everyone at the get together last night raved about them.  I know we love them.  And you can make them more whole grain-ey if you want. Just replace some of the white flour with whole wheat (not more than a cup), or add some Bob's Red Mill 7 grain cereal to the dough.

Bon Apetit !

Monday, May 6, 2013

Rain, rain...go AWAY !!

I know I'll be singing a different tune soon. I'm trying to be patient. But it's now Monday and has rained here nonstop since THURSDAY.  Enough already!

  I wanted to post today about some of the beautiful salads we've been eating since spring [sort of] arrived.  Even though we have nothing in the garden yet, there has been plenty of wild  stuff everywhere.

 (Now, I know I have a photo of a wild greens salad somewhere...not finding it right now).  Here's one coupled with an omelet. One of my favorite meals.  This one had a little arugula and another lettuce in it too, but basically they consist of what I can find. lol 

 Chickweed, dandelion greens and flowers, violet leaves and flowers. kale (if I happen to find some popping up from last year), wood sorrel, yarrow--if the leaves are young enough to not be too bitter.  I usually have a patch of Egyptian walking onions to cut some tops, or even pull a whole onion (a young one) that has found it's way out of the onion patch. lol

 And then there's this beauty...I posted this recipe on here. Minty peach and watermelon salad. OMGoodness !  If you make this when the peaches just come off the tree and the watermelon is cold, you'll never be sorry. It is magic in your mouth.

Here's a fresh picked batch of organic lettuce just in from the garden (last year) . We finally found 2 lettuces that will produce all summer without bolting, and are sturdy and  they kept us in fresh greens from late April (last year) til October. 

 Salads teamed up with rice and beans, and cheeses and olives and salsa make a great supper. Veggie Taco Salad--all made with ingredients (except the olives)  from right here on Honeysuckle Hill.

Then of course there's the pantry salad. Or, the Lunch Salad Extraordinaire, as we like to call it. This salad has the base salad, and then is topped like a Cobb salad. In this one I used tuna salad, hard boiled eggs, sliced radishes, Cannelini beans, pickled beets, pickled okra, and some sliced carrots and onions.  It's a powerhouse of nutrition, packed with protein and you do NOT go away from the table hungry. The pickled items, courtesy of MOI, thank you very much--add just the right touch.

And finally --this.  Not a salad, but an Asian slaw. Made with Savoy cabbage (because I love the texture) Daikon radish, carrot, onion and ginger. Dressed ion a lovely rice vinegar and sesame oil dressing. With some spices. Oh man. I have spring fever.

 I want to eat salads and slaws and fresh fruits and veggies.  We went to diner the other night and I devoured more than my share of a Caesar salad platter we ordered. 

  It's time.  Winter--Be Gone !   Spring--Come ON !!!!  

   ***Once again, I have forgotten to mention that this is a Harvest Monday--jet on over to Daphne's Dandelions  and check out the goings on !!!!***

Bon Apetit!