Imperfect Oatmeal Crackers

Every store bought cracker I've ever eaten out of the package has been the same crispness, size and thickness if not broken. These crackers are none of these. They are not store bought and may not be the same size, thickness or crispness as others in the same batch.

This is a variation of the “Oatmeal Crackers” recipe my 13th edition of the Fanny Farmer Cookbook which describes these as having a nutlike taste.

Imperfect Oatmeal Crackers (yield: about 18 crackers)

1 ¼ cup old-fashioned rolled oats (I use quick cook rolled oats)

¼ cup + ½ tablespoon cold water

¼ teaspoon kosher salt or table salt

Non-stick cooking spray

Place oven rack in middle position. Preheat oven to 275 degrees farenheit.

Line a cookie sheet with aluminum foil and then spray the foil with non-stick cooking spray.

In a medium-large bowl, stir 1 cup oatmeal together with water. Let dough rest for 1 minute to let oats absorb the water. Resume stirring until dough holds together in a mass where oats have begun to dissolve.

Sprinkle center of prepared cookie sheet with ¼ cup oatmeal and turn dough out on top of it. Measure/cut piece of wax paper which will cover majority of cookie sheet. Spray one side of wax paper with non-stick cooking spray. Place sprayed side of wax paper atop dough as it will prevent dough from sticking during rolling.

Using rolling pin or 14.5 oz – 15 oz can of tomatoes, pumpkin puree, chick peas, etc. on top of wax paper roll dough to 1/8 inch thickness. Gently lift and re-situate non-stick wax paper occasionally to prevent folds. If dough cracks or splits while rolling, push it together with your fingers. This can be done with the wax paper between your fingers and the dough.

When rolling is completed, gently lift wax paper from dough. Sprinkle salt over the top. With a knife score the dough, without cutting through, into approximately 1 ½ inch squares. End pieces may be rounded and that's okay.

Bake for 30 minutes, turn dough over with 1 – 2 spatulas and bake for 10 – 20 minutes longer. Dough will curl and that's okay.

Remove from oven and cool. Break into individual crackers. If breaks don't occur on the score lines made before baking, that's okay.

Serve as you would any other cracker. Stored any unused crackers in an airtight container. 

Imperfect Oatmeal Crackers

ready for eating 

Roasted Red Pepper and Hummus or Apple and Hummus Triangle Pita Sandwiches (makes 16 sandwiches)

In going through my recipes recently, I found a Hummus Roll-Ups recipe from which became the inspiration for this recipe. The original print version uses a lavash bread, the on-line version, pita bread. Both, though, give instruction for a roll-up. Knowing I neither possess the time nor skill to make a roll-up sandwich, I modified this recipe.

With three ingredients and no cooking, this is a great recipe if you are having company any time of the year.

Roasted Red Pepper and Hummus or Apple and Hummus Triangle Pita Sandwiches

4 pita rounds, 8-inch diameter
1-16 ounce, 2-8 ounce container(s) of plain hummus or one batch of homemade hummus
1 can or jar roasted red peppers, thinly sliced (if making red pepper version)
1 medium granny smith apple, thinly sliced (if making apple version)

Using either a pizza cutter or knife, slice pita rounds into quarters, or a triangle where the short side is partially rounded, not flat. You should have 16 triangles.  

Spread the rough insides of each pita triangle with a thin layer of hummus. Add either the roasted red peppers or apples to the inside of each pita triangle. Serve.

Roasted Red Pepper and Hummus

Pita Triangles Ready to Eat

Fancy Turkey Burgers

This is a variation of a Sun Dried Turkey Burger recipe I picked up somewhere in my travels several years ago but only tried it for the first time last year.  Me being me I altered this recipe by substituting red onion for shallot, spicy brown mustard for dijon mustard, dried basil for fresh.  My personal preference is to omit the sun-dried tomatoes as I think it overwhelms the other flavors and can make the burgers a bit challenging to form. 

Fancy Turkey Burgers  

1 pound ground turkey 
1/4 cup thinly sliced sun-dried tomatoes

1 tablespoon balsamic vinegar

¼ teaspoon dried basil

1 teaspoon minced garlic

¼ cup red onion, diced

1 ½ teaspoons spicy mustard

In a medium bowl combine turkey, sun-dried tomatoes, vinegar, basil, garlic, onion and mustard.  Form into patties.  Grill, pan sear or bake in 350 degree pre-heated oven until done throughout. 

Fancy Turkey Burgers

with 

Oven Roasted Baby Carrots

Whole Wheat Banana Bread

In a recent thumb through my recipes, I came across this one which I used to make regularly when the bananas in the house ripened before they could be eaten as is.  I don’t if it’s good or bad but it’s been a while since a banana in my house has gotten too ripe to eat. 

Whole Wheat Banana Bread  (yield: two loaves)

1/3 cup canola oil

½ cup sugar

2 large eggs

(approximately) 1 ¾ cup whole wheat flour

(approximately) 1/3 cup honey

1 teaspoon baking powder

½ teaspoon baking soda

3 ripe bananas, mashed

½ cup chopped walnuts (optional)

Place oven rack on medium rung and pre-heat oven to 350 degrees. 

Grease two 9 ½” x 5” x 3” loaf pans.

In a medium to large bowl, mix oil, sugar and eggs.   Add 1 1/4 cup of the whole wheat flour, baking powder and baking soda. Mix.  Add honey.  Mix.  Add bananas mix.

Gradually continue to add flour, about 1/8 cup at a time, until batter is dough like, but not dry. Depending upon the amount of banana and honey, more or less than the 1 ¾ cup flour listed will be used.  Dough should be thick and require slight effort to stir.  Add walnuts (optional). Mix.

Pour into well-greased 9 ½” x 5” x 3” loaf pan. 

Bake for 40-45 minutes or until fork comes out clean.  Reomve from pan; cool on rack. 

Julie’s version of Whole Wheat Bread

I don’t make this recipe as much as I used to but in my opinion nothing beats the smell or taste of fresh baked bread on a cold winter’s day in New England.  This is a variation of the Entire Wheat Bread recipe from the 13^th edition of the Fannie Farmer Cookbook which I’ve found to be versatile:  it can be made as one full size loaf or 4 mini loaves, it freezes well, it can be made the night before and baked the following morning or made in one day. 

Julie's version of Whole Wheat Bread

2 cups hot milk

½ cup molasses

1 ½ teaspoons table salt or 1 1/8 teaspoons kosher salt

1 package dry yeast

4 cups whole wheat flour 

In a large microwave safe bowl, heat milk by microwaving for about 4 minutes.  Add the molasses and salt to milk and let cool to lukewarm.  In a small bowl, proof yeast as per instructions on the package.  Add proofed yeast and flour to the first mixture.  Mix until all flour is absorbed and a somewhat sticky dough forms.  Seal bowl tightly with plastic wrap and let rise in a warm place until dough doubles in bulk or place on shelf in front of refrigerator and let rise overnight.    

Once dough has doubled, place oven rack on middle rung.  Preheat oven to 375 degrees farenheit.  Grease either one 9” loaf pan or four mini loaf pans.  If making one loaf, put dough in loaf pan.  If making four mini loaves, divide dough in quarters while still in bowl and put one quarter in one mini loaf pan.  

Bake bread for about 45 minutes or until toothpick inserted in center of loaf comes out clean.  Remove bread from pan and cool on rack.  Serve.  Store any leftover bread in air tight container or place in freezer safe storage container for freezing.  Frozen bread should be consumed within 3 months of baking. 

Whole Wheat Bread sliced and

ready to serve

Fast Salmon Patties

As much as I know salmon is a brain food loaded with omega-3 fatty acids but should be eaten in moderation due to mercury levels, I find it a challenge to cook salmon in a way that is fast, affordable and appeals to me. For years, I would make and serve salmon the way my grandmother did,--mix canned salmon with mayonaise and serve with peas and mashed (in my case baked) potatoes. Ventures to try baked glazed salmon, salmon cakes using corn flakes in lieu of bread crumbs were unsuccessful.

With ingredients I keep in the house,--eggs, soy sauce, non-stick cooking spray, I decided in 2016 to try making salmon patties. This time it was fast, affordable and appealing to my palette.

Fast Salmon Patties – makes 4 patties

1 – 6 ounce can boneless, skinless salmon, drained
1 large egg
2 tablespoons soy sauce, tamari or worcestershire sauce
1 tablespoon lemon juice
½ teaspoon onion powder
½ teaspoon garlic powder
1/8 teaspoon ground ginger
non-stick cooking spray

1. Place oven rack on middle rung. Preheat oven to broiler setting.
2. Line a medium or large cookie sheet with aluminum foil, tucking in ends. Spray with non-stick cooking spray. Set aside.
3. In a medium bowl, break up salmon into small pieces with a fork.
4. Add soy sauce, lemon juice, onion powder, garlic powder and ginger to salmon. Mix until blended.
5. Add egg and mix until blended.
6. Divide mixture into fourths. Roll each fourth into a ball, flatten to a patty and then place on cookie sheet.
7. Spray top of patties with non-stick cooking spray.
8. Place patties in oven on middle rack. Cook 3 – 5 minutes until top is golden brown. Flip patties, spray top of patties with non-stick cooking spray and cook for another 1 -2 minutes. Remove from oven. Serve. Refrigerate any leftovers.  

Salmon Patties ready to serve

 

Whole Wheat Orange Biscuits

This is based on the “Drop Whole Wheat Biscuits” recipe in the 1933 copy of Better Homes Recipe Book by Marjorie Mills. Where there is no rolling or cutting of the dough these are not beautifully shaped discs. They are fast to make. The total number of biscuits you end up with depends on how large or small you make them.

Whole Wheat Orange Biscuits (yield: 4 – 6 biscuits depending on size)

1 cup whole wheat flour
2 teaspoons baking powder
1 tablespoon shortening at room temperature or slightly melted
3/8 – ½ cup orange juice (this is 6 – 8 tablespoons, 2 tablespoons = 1/8 cup)

1. Place oven rack on middle run setting. Preheat oven to 350 degrees farenheit.
2. In medium bowl and if desired soften/melt shortening
3. Add flour and baking powder and combine with shortening.
4. Add orange juice 1/8 cup or 2 tablespoons at a time until dough congeals into one ball moving away from sides of bowl. Do not go beyond ½ cup or 8 tablespoons.
5. Using a spoon, drop on to non-stick or greased baking sheet.
6. Bake for 5 minutes, turn and bake for another 5 minutes or until toothpick inserted in center of center biscuit comes out clean.
7. Remove from baking sheet to either cool or serve.
8. Store any leftovers in air tight container. 

Whole Wheat Orange Biscuits

ready for serving