Oat Bran and Flaxseed Bread

It’s “Islander Day” on Prince Edward Island today.  What better way to celebrate on this cold winter day than with fresh homemade bread and the heavenly scent of baking bread wafting through the house.  Today’s offering is a healthy choice of Oat Bran and Flaxseed.  This iteration is an artisan or rustic style bread, characterized by using ingredients like oat and whole wheat flours and by “scoring” decorative cross-cuts on the top of the loaf.  This bread is good with hearty homemade soups and for bistro-style healthy sandwiches.

Oat Bran and Flaxseed Bread

By Barbara99 Published: February 20, 2012

  • Yield: 1 loaf
  • Prep: 2 hrs 45 mins
  • Cook: 20 mins
  • Ready In: 3 hrs 5 mins

An artisan-style wholesome bread that compliments homemade soups or makes a hearty sandwich.

Ingredients

Instructions

  1. In small bowl, combine 1/4 cup warm water and 1 tsp. sugar. Stir to dissolve sugar.
  2. Sprinkle dry yeast over water and let stand apx. 10 minutes until yeast has risen and is foamy.
  3. In large bowl, combine honey and 1 cup warm water. Stir together.
  4. Add yeast to honey and water mixture. Stir to combine.
  5. Add oat bran, oat flour, whole wheat flour, ground flaxseed, salt, and 1 cup of the all-purpose flour. Mix until flour is combined and dough sticks together. Gradually add remaining flour.
  6. Turn dough onto a lightly floured surface. Knead 5-8 minutes until dough is smooth and elastic. Shape into a large ball.
  7. Place dough in greased bowl. Cover with plastic wrap that has been sprayed with cooking oil. Place in warm, draft-free place and let rise for apx. 1 to 1 1/2 hours.
  8. Punch down risen dough. Shape into a large ball. Place on parchment-lined baking sheet. Cover with plastic wrap and let rise for apx. 45 minutes.
  9. Preheat oven to 400F degrees. If desired, using a sharp knife, make a few decorative score lines on top of the loaf. Bake bread for 20-25 minutes or until bread sounds hollow when tapped.
  10. Remove to wire wrack and allow to cool completely before slicing.

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Champagne Scallops & Asparagus

Champagne Scallops & Asparagus

One of the best things about living on Canada’s East Coast is the abundance of fresh seafood we have available.  This winter, the sea scallops have been particularly good, so good in fact that a few weeks ago I bought a large supply and froze them in portion sizes.  Scallops freeze well and do not lose their freshness, taste, or texture when frozen.

Most often, my favorite way to cook scallops is to simply pan-sear them in a bit of butter.  I like the uninhibited natural taste of scallops.  Sometimes, however, I like to experiment a little and go outside my comfort zone with the cooking.  A lot of times, I take a scan of the refrigerator to see what’s there and then I go in search of a recipe to use up those ingredients.  Yesterday, I discovered some asparagus and baby carrots and I noticed some champagne left over from Valentine’s Day so I went on the hunt for a recipe that would combine these ingredients and use scallops.  I found a recipe that is called Champagne  Scallops & Asparagus.

This recipe is found on the website “My Recipes” and is attributed to “I Can’t Believe it’s Not Butter” spread.  I found the recipe simple to prepare and not lengthy (scallops don’t take very long to cook).  The ingredients did not diminish the taste of the scallops which so often happens to a primary ingredient when so many other ingredients are added to the dish.  This is a recipe I would make again.

“Sweetheart and Roses” Valentine Tea

So, it’s Valentine’s Day – the day of all things sweet.  This year, I decided to host an afternoon tea to commemorate the special day.  As I soon discovered after just a wee bit of research, there is more than one kind of afternoon tea.  There are Cream Teas where tea, scones, jam, and cream are served.  There are Light Teas where you are likely to find sweets served along with tea and scones.  Then, there are Savory Teas where you might find such tasty temptations as tiny sandwiches (crusts removed, of course), small quiches, or appetizers on the menu….and you get the idea.  Teas can be relatively simplistic or they can be lavishly elaborate.

To my knowledge, on PEI in winter, we don’t have any hotels or restaurants that offer a traditional full-scale formal afternoon tea.  In the summer season, the Dalvay-By-The-Sea Hotel on PEI’s North Shore, Mrs. Profitt’s Tea Room in the Orient Hotel in Victoria-By-The-Sea on the Island’s South Shore, and the Blue Winds Tea Room in Clinton, near New London, offer tea service.  I’m not sure why this niche has largely escaped the Island but, from my afternoon tea experiences elsewhere while travelling – most notably at the Empress Hotel in Victoria, British Columbia, at different hotels in London, England, and on several cruise ships, it’s a very charming and relaxing way to while away an afternoon.

For my “Sweetheart and Roses Valentine’s Tea”, I chose a pink theme (still a little tired of all the red from Christmas!) and I sort of crossed a Light Tea with a Savory Tea.  The appointed hour was 4:30pm.

Valentine’s Afternoon Tea

On the Menu:  Currant scones and tea biscuits with raspberry jam, small quiches followed by a selection of dainty sweets that included French macaroons, melting moments, shortbread, squares, decorated sugar cookies, and Linzer cookies.  For dessert, I served a vanilla layer cake covered in buttercream icing swirled in a rose design.  For my tea selection, I chose Stash English Breakfast.  While that may sound odd to have a “breakfast” tea in the afternoon, it is my favourite kind of tea so that’s what I went with.  I set the table with a white Irish linen tablecloth and my finest China (including lots of tiered and pedestal plates) and we were off to enjoy our Valentine’s Day Afternoon Tea.

“Sweetheart and Roses Valentine’s Tea”

Valentine’s Day is all about spending time with the people who mean the most to you.  It’s less important the big bouquets of red roses, the Valentine-themed boxes of chocolates, or teddy bears carrying hearts or any of a myriad of other commercial and material gifts than it is spending time together.  So, whatever your Valentine’s Day carries for you, I wish you the time well spent and enjoyed with your favourite people.  Happy Valentine’s Day everyone!

Afternoon Tea on a Cold Winter Day

There is just something especially comforting about a warm cup of tea accompanied by fresh currant scones straight out of the oven.  And, of course, it’s made all the better when the tea is served in a china cup and saucer!  Is there anything more relaxing after a busy day than to sit down late in the afternoon and recharge the batteries while enjoying a cup of tea in front of the fireplace!

Afternoon Tea with Currant Scones

Last Drop Spatula/Scraper

I have discovered a real nifty little gadget to add to my collection.  It’s called the “Last Drop Spatula/Scraper”.

Last Drop Spatula/Scraper

 

This long, slender, tiny spatula has two sizes of small silicone heads that allow you to reach to the bottom of narrow-necked bottles and containers such as mayonnaise, mustard, ketchup, barbeque sauce, etc.

Last Drop Spatula/Scraper

 

 

 

 

It used to be so frustrating trying to get to the bottom of these jars that I often ended up throwing out product.  I was so impressed with the gadget that I bought a second one today at The Kitchen Store in the Confederation Court Mall in Charlottetown, PEI, to use specifically for body lotion jars.  For only $3.50, this is a dandy little tool.

Last Drop Spatula/Scraper