Cinnamon Raisin Bread

I was stumbling online and I discovered a recipe for cinnamon raisin bread that I just had to try.  It not only looked absolutely delicious, but it smelled so amazing, it almost sent me over the edge!  You have to be a little patient, but believe me you won't regret it. Great for a sweet treat with tea before bedtime, or as a great get up and go in the morning. Try toasting it, or making some french toast. Mmmm. This is really a great recipe.


Source: Old Fashioned favorites

1 package active yeast
1/2 cup plus 1 t. sugar, divided
1/4 cup warm water
2 eggs, divided
3-3 1/2 cups flour
1 t salt
2/3 cup warm milk
3 T butter, room temp
1 t vanilla
3/4 cup raisins
2 T cinnamon
1 T butter, melted
1 T water
*I added a little cinnamon into the dough itself too.

1. Proof yeast by sprinkling dry yeast and 1 teaspoon sugar over warm water. Stir until yeast is dissolved. Let stand 5 minutes.
2. Separate one egg. Refrigerate white and set yolk aside.
3. Combine 1 1/2 cups flour, 1/4 cup sugar and salt in large bowl.
4.Gradually beat yeast mixture, warm milk, and butter into flour mixture at low speed. Increase to medium and beat 2 minutes.
5. Reduce speed to low and add 1whole egg, yolk and vanilla. Increase speed to medium and beat 2 minutes. (add some cinnamon, if preferred)
6. Stir in raisins and about 1 1/2 cups flour with wooden spoon. Turn out dough and knead about 5 minutes or until dough is smooth. You may need to add more flour here.
7.Shape dough into ball and allow to rise, covered with towel, for 1 1/2 hours. 8.Punch dough down and let rest 10 minutes.
9. Grease bread pan.
10. Combine remaining 1/2 cup sugar and cinnamon. Set aside.
11. Roll dough into 20x9 rectangle. Brush with 1 T melted butter and sprinkle with cinnamon and sugar mixture.
12. Roll up dough, starting at shorter side. Pinch ends and seam to seal. Place in loaf pan and allow to rise about 2 hours.
13. Brush loaf with egg white mixed with 1 T water and sprinkle with a bit more cinnamon sugar mixture.
14. Bake at 350 for 40 minutes.

Roasted Red Peppers

I love the sweet taste of the roasted red pepper in a number of dishes.  I mostly enjoy them in homemade spaghetti sauce. I buy a bunch at a time and then I will roast and freeze them flat.  They will last up to 6 months in freezer. You could jar them in garlic and oil as well.

Ingredients:

red peppers
olive oil
salt

Method:

Place peppers on a baking sheet, cover in oil and salt. Heat oven to 400 degrees, and roast for approximately 25 minutes. Turn after every 10 minutes or so. Remove from oven, place in a bowl and cover with plastic wrap.  After 15 minutes, remove plastic wrap, peel and seed the peppers. Store in jars, or in freezer.

Roasted Acorn Squash

This time of year is time for root veggies and squash. I love any squash, they are the ringing in of the season for me. I enjoy these particular beauties with brown sugar and butter and a little rosemary too! Then I sat back and enjoyed them in front of the window, while I watched the rain. Afterwards I roasted the seeds with salt and canola oil, they were the bomb!

Ingredients:
1 acorn squash cut in halves
1tsp canola oil
2TBSP brown sugar
1TBSP softened butter
pinch sea salt
sprig fresh rosemary (chopped)
pinch cinnamon
pinch nutmeg


Method:
Place squash on small parchment lined cookie sheet.  Rub green skin with canola oil. Mix together the rest of ingredients and rub all over the edges and inside of the flesh of the squash. Bake at 375 degrees for about 10-15 minutes or until they are soft when a knife is inserted into the flesh. Let sit for 10 minutes before you indulge.