Christmas Notebook

Yesterday the day was chilly and grey. I spent the afternoon in the kitchen, making turkey soup and Rosemary Bread. Seemed a good way to spend a chilly afternoon. The bread is an old favorite, but the soup was a new recipe for me. Very good and we’ll be making it again.

Rosemary bread is a delicious favorite that I’ve made many times and that my family always enjoys. I am prone to changing recipes quite a bit, but the only ingredients I’ve changed on this one is to use basil and oregano separately rather than using “Italian Seasoning” and I use fresh rosemary rather than dried. The bread is perfect and very easy to make.

This recipe is for one loaf, but is easily doubled for two.

• 1 cup warm water [I use hot water from the faucet.]
• 1 1/2 teaspoons active dry yeast
• 3 tablespoons olive oil
• 1 1/2 teaspoons white sugar
• 1 1/2 teaspoons salt
• 1/4 tsp. dried oregano
• 1/4 tsp. dried basil
• 1/4 teaspoon ground black pepper
• 1 1/2 tsp. fresh rosemary, finely chopped
• 2 1/2 cups bread flour

The bread can be mixed in a bowl by hand and kneaded by hand. I used my mixer.

Put the warm water in the bowl of a mixer fitted with a dough hook. Add the yeast and stir until it is dissolved. Add the other ingredients and stir on slow until the flour is incorporated. Knead the bread with the mixer for six minutes.

You can leave the dough in the mixing bowl, dribble a couple of teaspoons of oil around the sides, then use a dough scraper to turn the dough until it is covered with oil. Cover with a clean towel and leave in a warm place to rise.

When doubled in size, remove from the mixing bowl, form into a round or loaf shape and place on a cookie sheet lined with parchment paper. Allow to rise until doubled. As you can see here, I doubled the recipe and made two free form loaves.

Bake in a preheated 375 degree oven until browned, about 25-30 minutes. My family cannot resist cutting into bread as soon as it comes from the oven. That results in a squashed slice, but it is OH, SO good right out of the oven, so I forgive them and have a slice myself.

If you have an instant read thermometer (which is a way handy thing to have, I must say!), you can insert it into the loaf to determine whether or not it is finished baking. Bread is done when the center reaches a temperature of about 190 degrees. Breads enriched with eggs, milk, and/or butter are done at about 200 degrees.

It’s hard to keep my family from cutting right into this loaf as soon as it comes from the oven, but it’s better to let it rest for ten minutes or so before slicing.

Hot soup and warm crusty bread…nothing better on a chilly day!

I hope you’ll give it a try. Very easy to make! Your family will be glad you did!

~~Rhonda

We hosted our last holiday party this past weekend. I made the Creamy Chocolate Cheesecake that has been a hit in the past.

Now it’s time to think about putting Christmas away. It’s a big job, but one that we need to do. I just hate to see it come down.

Here’s the menu for the week.

Monday
Fried Oysters
Oven Baked Potato Wedges
Green Peas

Tuesday
Homemade Pizza

Wednesday
Hamburgers
Hamburger Buns
Grapes
Celery and Carrot Sticks / Ranch Dip

Thursday
Mongolian Beef with Broccoli
Rice

Friday
Ham or Turkey Sandwiches
Pretzels
Veggies / Ranch Dip

Saturday
Fridge Food

Sunday
Spaghetti
Homemade Sauce
Garlic Bread
Corn
Steamed Sugar Snap Peas

You will find more menus and ideas at Menu Plan Monday.

~~Rhonda

I’m late getting the menu up this week, but it’s been one thing or another, seems like. We had a great time with my family here on Saturday for our annual Christmas party, with 42 attending. We missed those who couldn’t attend.

The evening before and morning of the party, we had a beautiful snowfall. Made the yard look like the land of Narnia before Aslan defeated the White Witch.

The littles were excited about their gift exchange.

Getting ready for that party just about wore me out. I’m grateful for the help DH and my daughters gave to make it work! But I was pretty tired afterward. One reason I was slow in getting the menu up this week. But we’re all recovering! And here’s the menu…

Monday
Fridge Food ~ there were plenty of leftovers from the party to hold us over.

Tuesday
Turkey and Noodle Soup
Toast

Wednesday ~ celebrating DH’s birthday a little late
Crunchy Baked Pork Chops
Green Salad
Mashed Potatoes
Homemade Rolls
Creamy Mushroom Bake
Roasted Broccoli and Cauliflower
Steamed Green Beans

Peach Pie
Vanilla Ice Cream

Thursday
Cheesy Sausage and Potato Soup
Toasted Homemade Bread

Friday
Tacoritos
Homemade Tortilla Chips
Avocado Sour Cream
Shredded Lettuce and Diced Tomatoes

Saturday ~ Library Dinner for Eight
Pear-Walnut Salad
Marinated Pork Tenderloin
Baby Baked Potatoes
Green Beans
Creamy Mushroom Bake
Cranberry Salad
Homemade Rolls

White Almond Sour Cream 2-layer cake with snowflake garnish
Creamy Chocolate Cheesecake with Christmas Mice garnish

Sunday
Spaghetti
Homemade Sauce
Steamed Sugar Snap Peas
Garden Salad
Rosemary Bread

You will find more menus and ideas at Menu Plan Monday.

~~Rhonda