Baking, final

**Sprouted wheat berries about to be processed to make essene bread, (aka, Lembas Bread.)

Baking is creating. And creating can get quite overwhelming while working 50 hours week, going to grad school, hosting a small group, devoting time to other hobbies, friends, and of course family. Cooking can become an insurmountable bane to those who are busy working and taking care of a family. At times it has been easier for me to buy cookies at the store for that dessert we had to bring, regularly buy our loaves of bread from Trader Joe's, or use the Grand's cinnamon rolls instead of bothering with fresh baked goods.

But, I enjoy creating, saving money, and controlling what I eat, so I will probably prefer to make time to bake something healthy and tasty. These recipes are some of my staples.

No-Knead Bread

It is so easy, it hurts. Tastes amazing, great crunchy crust, and a moist soft center--these are the highlights of this staple. Make sure you have a dutch oven (without the plastic knob) or a heavy duty pot that you can bake in temps up to 450. This bread was pictured on the first post.

Aunt Judy's Scones

Yields 14. Isn't technically Judy's, but my cousin Cheryl's, who spent a few years at Oxford studying virology--ergo, I trust her scone recipe. It can be spruced up with your favorite citrus fruit, berry, or sweet as you see fit. I don't cook these very often, but they are a great treat (especially with an iced coffee drink in the morning).

Blueberry Muffins

These are grrrrreat! It will be hard to find a better one. I am able to make 7 huge muffins by cutting 1 regular pan-sized sheet of parchment paper into four's, and filling the parchment cups even with the top of the pan. "To the top, Geeves."

• 1 1/2 cups all-purpose flour
• 1/2 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Daddy's Waffles

Breakfast for dinner has always been a treat that reminds me of my childhood. It also reminds me of the nights when I am hungry for something good, but am too tired to do anything complicated. Bada bing, bada boom: waffles + strawberries + whipped cream+ and eggs (or bacon if I double-lucky) = awesome. This recipe is Curt's, my father-in-law, and has been an old faithful for the Guaglianone's for many years.

2c oats

2c milk

3T melted butter

1T white vinegar

1t vanilla

2 eggs--Separate egg whites and whisk (if you have enough time and energy). Fold in egg whites at the very end.

Mix all ingredients

1/2c flour

1t baking powder

1t baking soda

1/2t salt

1/2t cinnamon

Mix dry ingredients, then add to oat mixture.

Enjoy. If you want to make it healthier, add wheat germ, flax seed, whole wheat flour, or cornmeal to your liking and compensate with milk to get the right wet consistency. 

Lembas Bread

Probably isn't the bread eaten by Frodo and Samwise, but I can imagine that the ingredients and methods of preparation are medieval enough to be close to elven bread. I have been brave enough to try this recipe a few times. There isn't much too the recipe, so be creative and experiment with different proportions of sprouts to flour (i.e. 100% sprouts 0% flour will make a gooey cracker that is dry on the outside and moist in the  middle. 15% sprouts 85% flour will make more of a normal bread loaf and will require a leavening agent). The last time I made this bread, I packed it in my ruck sack for an afternoon duck hunt. It. Was. Awesome.

1. Sprout 1/2c whole wheat berries
2. Blend sprouted wheat in food processor until it clumps in the machine and becomes pasty.
3. 1/4c flour (if you want to)
4. Add dried fruit, nuts, honey, or anything else medieval.
5. Flatten to 1/2" and form individual crackers to desired size
6. Cook at low heat (200-300 degrees) for a long time (1 hour +/-), until done. It should be done on the outside with a bit of a moist center.
7. Chew slowly (because some of the wheat berries may not have been totally pulverized by the food mixer), and imagine you are in Middle Earth saving the world from almost certain doom.