PersonalityStyle.com - Tamara Jo Rankila

PersonalityStyle.com - Tamara Jo Rankila

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Cranberry Wild Rice Bread....MMMMMMMM

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INGREDIANTS 1 package active dry yeast 2 1/4 cups warm water (110-115 degrees F). Divided 1/4 cup sugar, divided  1/4 cup molasses 1/4 cup vegetable oil 1 tablespoon salt 2 cups cooked wild rice 1 package Sun-Maid Cape Cod Cranberries, chopped 4 cups Bread flour 2 cups whole wheat flour DIRECTIONS In a mixing bowl, dissolve yeast in 1/2 the warm water, with i/2 the sugar: Let stand for 10 minutes. Add the molasses, oil, and remaining water and sugar: Mix well. Add wild rice and chopped cranberries. In another bowl mix together both flours with 1 tablespoon salt. Stir in enough flour to make a soft dough. Turn onto a floured surface: Knead until smooth and elastic, about 8 minutes, add more flour if needed. Place in a greased bowl and let rise in a warm lace until doubled, about 1 1/2 hours. Punch dough down, divide into two loaves, place into greased bread pans. Let rise again until doubled. Bake at 375 degree's for 35 to 45 minutes, after 35 mi...
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The Days of September...

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I have been a bit neglectful lately with keeping up on the garden business. I just find it all so sad right now, especially since Fall is my favorite time of year. But the days are getting shorter and the nites cooler. Right now we are in a really nice warm spell, but rain is needed. The sunflowers all are blooming, some have been picked and are in two vases. The big ones are really big! I have brought in all the tender perennials, the geraniums are taking off in the house, so is the rosemary, and I got a beautiful ceramic planter at Goodwill for $4.95. The best deal ever, and my lavender has plenty of room to grow over the winter. I found a sage that was really dwarfed in the herb barrel, so I replanted that. My mints where so root bound that I had one hell of a time getting them out, and when I did, I ripped them all to shreds. We replanted some of the roots and what I thought would regrow, they look good right now. Cutting Cosmo's all the time, they where one of the best things ...
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Potato Zucchini pancakes

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Zucchini, Potato,Rosemary Pancakes with a Raspberry Chipotle Cream Sauce These are my favorite things in the world to make. When I had a garden, and used just picked herbs and Zucchini...Life in the kitchen was so much fun! I will admit I'm not that great with measuring things when I cook with seasonings, everything is pretty much eye-balled. But I did try to figure them out when I did them to write up. These are so very good you will want to make them all summer long!!!! Ingriedients 2 Cups Zucchini, grated thinly 2 Cups Russet Potato, grated thinly Zest of one lemon Juice of one lemon 1/4 cup Panko bread crumbs  3 cloves minced garlic 2 teaspoons minced Rosemary 2 teaspoons finely chopped Flat leaf Parsley 2 teaspoons finely chopped chives 3 chopped Scallions 2 teaspoons Sea Salt 2 teaspoons Lemon Pepper Mix all together Whisk 2 Eggs with 3 tablespoons heavy cream, Add to above ingredients. Mix all toge...
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