Heavenly Hoagies

I decided to make meatball subs for dinner tonight. For those of you who know me from church potluck, I used my famous (Costco) Italian style beef meatballs. In the past I have used hot dog buns. But unfortunately, I had none in stock so I had to improvise. And now I can never go back. These were so delicious. Plus they are 1/2 whole wheat!

I have modified the recipe from: Fast & Healthy Menus for Busy Homeschool Moms, by Marilyn Moll. I'll give you her recipe and put my modification below it.

French Bread

2-1/2 cups warm water
1 tbsp. SAF yeast
1 tbsp. honey
2 tsp. salt
2 tbsp. oil
3 cups fresh whole wheat flour
3 cups bread flour or unbleached flour

Mix all the ingredients except the bread flour for one minute in a mixing bowl or large mixer bowl. Then add the bread flour until the mixure cleans the sides of the bowl. Knead for 6-10 minutes or until gluten is fully developed. Allow the dough to rise 15-30 minutes in a covered bowl if time allows.

To shape the loaves: Divid the dough into two parts and roll each portion into a 12"by 15" rectangle. Roll up tightly along the long side. pinch the edges to seal. Place on a greased cookie sheet or in french bread pans sprinkled with cornmeal.

When the shaped loaves double in size, slash the top with a serrated knife 1/4" deep every 2-3 inches. Beat one eggwhite with water until foamy. Use a pastry brush to coat top and sides of loaves with eggwhite mix, Bake at 375 degrees about 25-30 minutes or until brown.

My Modifications:
I have been experimenting with sour dough breads lately so I substituted 1 cup of sour dough starter for 1 cup of water. I also added 1 tbsp. of dough enhancer. Instead of making 2 loaves, I made 12 small hoagie size loaves.

We often eat the French Bread recipe for dinner and it tastes yummy either way!

Heathier Buttermilk Biscuits

I did not grow up in the South and my mother never made biscuits. Although she did make some wonderful yeast breads. So I feel I have a disadvantage, because I love biscuits. I have tried for years to make them and they are always terrible. I have been driven to purchase the frozen biscuits at the grocery store. Which are in my opinion, straight out of the oven, are close to perfection. But unfortunately, they have the nutritional value of paper. I have finally found a recipe for whole wheat biscuits that I like and is relatively health. So now I can indulge! Here is the recipe in case you share my passion. I usually make a double batch for dinner and we freeze the rest for breakfast.

Buttermilk Biscuits

3 1/2 cups freshly ground whole wheat flour
1 cup buttermilk
4 tablespoons melted butter
1 1/2 teaspoons salt
2 teaspoons baking soda
unbleached white flour

Mix flour with buttermilk to form a thick dough. Cover and leave in a warm place for 12 to 24 hours. Place in a food processor and process several minutes to knead. Blend in remaining ingredients. Remove dough to a well- floured pastry cloth or board and sprinkle with unbleached white flour to prevent sticking. Roll dough to about 3/4 inch thickness. Cut biscuit with a glass place on buttered baking sheet. Bake at 350 degrees for about 20 to 30 minutes. Serve with butter and honey.

I use enough buttermilk to form a thick dough and it is always more than a cup.
I also rarely plan far enough in advance to leave my dough in a warm place for 12 to 24 hours. They still turn out fine. The purpose of leaving it out is to break down the phytic acid in the bran of the grain. This makes it easier to digest.

This recipe is from Nourishing Traditions by Sally Fallon.

I do have to say that these are not as light and fluffy as the frozen biscuits, but I still really like them!

Elsie's Nutty Chocolate Caramel Bars

Here is the recipe that Elsie has brought to several church events. A few people have asked for the recipe, so here it is in all its high calorie glory.

Nutty Chocolate Caramel Bars

(makes about 2 1/2 dozen bars)
Prep time:15 minutes
Preheat oven to 350 f

2-1\3 cups all-purpose flour, divided
2 cups rolled oats
1 cup packed brown sugar
1 tsp. baking soda
1/4 tsp. salt
1 cup (2 sticks) butter or margarine, melted
2 cups (12 oz. pkg.) semi sweet chocolate chips
1-1/2 cups chopped walnuts
1 cup (12.25 oz. jar) caramel ice cream topping

Combine 2 cups flour, oats, brown sugar, baking soda, and salt in a large bowl. Add butter; stir until all ingredients are moistened. Reserve 1 cup crumb mixture; press remaining mixture into bottom of ungreased 13x9 baking pan.

Bake in preheated 350 F oven for 15 min. or until lightly browned. Remove from oven. Sprinkle with chocolate chips and walnuts. Combine caramel topping and remaining 1/3 cup flour in small bowl; drizzle over chocolate and walnuts. Sprinkle with remaining reserved crumb mixture. Return to oven; bake an additional 20 min. or until lightly browned. Cool completely before cutting into bars.