Monday, October 5, 2015

Chocolate Orange Challah

                    Do you have a bucket list? I've got one. It's filled with breads I want to bake before my hands give out and I can't knead or braid or twist or fold again without being in pain. I'm probably strange for having a bread bucket list but I'm feeling pretty ok about it these days.
          A few days ago I tackled Challah. I actually had nightmares about this braid. I thought about it for days and days before I started. I watched THIS video on how to do the braid correctly and turned the volume down since I learn better with just the visual and replayed it over and over. I was pumped and ready to go. I doubted myself during the entire process and vowed to never do it again..because there was no way it was going to work.

But oh did it! If I had been by myself I can assure you I would have shed a tear or two because it blew me away. The author describes the bread as a twist on challah and babka and I would say that is indeed the case. It's one heck of a beautiful loaf of bread. The flavor is incredible and if you are a fan of all things,orange and chocolate then you must give this bread a try.

I decided to not post the recipe for this but instead encourage you to head over to Yin and Yolk and get it straight from the source. The tips and directions are spot on and honestly better than anything I could do here myself. I am not set up to take photos as I am doing something and she provides plenty of visuals as well as directions. It seems like there are a lot of steps, but honestly it's mostly waiting for the dough to rise in between each step. You can do this.

The only change I made was to use milk chocolate simply because that's what I have in my cupboard. My kitchen is cooler these days so my dough needed slightly more time to warm up when I took it out of the fridge. I was blessed with a beautiful sunny window which allowed my bread to rise comfortably for a few hours and was rewarded with a huge loaf of bread that left my family oohing and aahing and with me beaming from ear to ear.

I will be baking this again. Head over to Yin and Yolk for the recipe and click HERE for the video on how to form this beautiful shape! 

Wednesday, September 23, 2015

Take A Peek Wednesday: The Last of The Sunflowers



                 Growing sunflowers turned out to be a huge success! I am still getting new blooms everyday but my favorites are fading away. I will be growing them again next year for sure!

Monday, September 21, 2015

Sweet Potato Focaccia

               Time is flying by! I can not believe we are almost towards the end of September! I am getting the non stop warnings on my Facebook about how many days are left until Christmas..94 in case you are wondering. I already feel behind!!! I had hopes of posting more on a regular basis but it's just not happening yet and I need to get back into the swing of things a bit more. I blame it on almost being 41 and going through some weird sort of brain fog.

So lets talk sweet potatoes. I love them. They are easier to find over here and I replace all my pumpkin recipes with sweet potatoes. The problem I have though is that I associate all sweet potatoes as being in the sweet category. I blame it on the fact that I bake muffins and cookies and bundt cakes and pies with them. So when I come across a bread recipe that uses them in a more savory brain doesn't translate the message very well and I end up sitting there wishing I had made it more sweet.

So that's the problem I had with this recipe. I kept wanting to taste to cinnamon in there somewhere. Needless to say, I will be baking these again and turning them more into a sweet potato focaccia with a cinnamon sugar topping.

I needed way more flour than the recipe stated so no worries if you need a cup or 3 to bring it all together. Cut these into whatever shape you want and in whatever size you like. You could split though in half and make to large focaccia's if you like.

Sweet Potato Focaccia

4-4-1/2 cups All-purpose Flour
2-1/4 tsp. Active Dry Yeast
1-1/4 cups Warm Water ( 110-115 degrees)
1-1/4 tsp. Salt
3 TBS Olive Oil
1-1/3 cups Cooked Mashed Sweet Potatoes

2 TBS Olive Oil
1 tsp. Rosemary,chopped
3/4-1 tsp. Coarse Sea Salt

In the bowl of a stand mixer fitted with the dough hook,add in your flour. Make a well in the center and sprinkle in the yeast. Pour the water on top and allow it to sit for about 5 mins or so. Add in your remaining ingredients and knead the dough on speed 2 for 10 minutes, adding in additional flour, one tablespoon at a time until a smooth and satiny dough is achieved. Place the dough ball into a greased bowl,turning once to coat. Cover and allow to rise in a warm spot until doubled in size, about 1 hour.

Line 1-2 baking sheets with parchment paper and set aside. Turn your dough out onto a floured surface and gently press the dough out into a little over an inch thick with your hands. Cut the dough into 12 or more 3x3 inch squares or in into whatever shape you like. Place onto prepared pan,cover and allow to rise until doubled in size..30 mins to 1 hour..depends on the warmth of your kitchen.

Preheat oven to 375 or 190. Gently poke holes into the tops of the dough with a wooden handle. In a small bowl,combine the olive oil and rosemary. Brush the mixture onto the tops of the mini focaccia breads and then sprinkle the sea salt on top evenly.

Bake in the oven for 18-20 mins or until lightly browned. Cool slightly on wire racks. Eat.

Yield: 12 or more depending on the size you cut them
Source: Recipe,Food and Cooking            

Wednesday, September 9, 2015

Take a Peek Wednesday: Sunflowers and Rainbow Carrots

                 My sunflowers are super late with their blooming..I still have around 25 that need to show their beautiful faces and this is our last week with warmish weather. I've got a few that have reached over 6 feet tall and the last few days they have slowly started to open :)

My small bounty of rainbow carrots finally came in. I could have left them in longer but I was to impatient and in need of a veggie for dinner..They were sweet and delicious! 

Monday, September 7, 2015

No-knead Green Chili and Cheese Bread

                   I'm actually here posting a recipe!!! Better late than never,right? Lets hope my mojo for blogging will stick around this time. I have so many things to blog about but ever since I hit 40 the life force has been sucked out of me.

So lets chat about no-knead breads. They really aren't my favorites. I actually love the kneading process. If I don't feel like kneading by hand then I let me kitchen aid do the work for me so there is really no need for a no-knead recipe. But I understand that not everyone is like me so here is a quick,practically hands off recipe for you to give a try! I pulled the recipe off of a you-tube channel. I am kinda addicted to you-tube channels at the moment. I don't know what took me so long to get on there I am zooming around and watching homesteaders,bread bakers,tiny house living, urban eyeballs were about to pop out at one point. I walked away feeling like I need to be slightly more motivated when it comes to..well..everything! darn you-tubers.

I used green chilies in here but you can use jalapeno's if you like..I just happened to have those on hand. 

No-knead Green Chili and Cheese Bread

3 cups Bread Flour
1-1/2 tsp. Salt
1/4 tsp. Instant Yeast
1 cup ( 4 ounces) Shredded Cheddar Cheese
3-4 Green Chilies deseed and finely chopped
1 TBS Olive Oil
12 oz Lukewarm Water

In a medium to large mixing bowl,combine the flour,salt and yeast-mix with a wooden spoon to combine. Stir in the cheese and green chilies. Add in the oil and water and mix with a wooden spoon until combined..this should only take about 1 minute. 
    Cover with plastic wrap and allow to sit on your counter,preferably over night for 8 hour - 12 hours.

Spray an 8-1/2 x 4 inch loaf pan with nonstick spray.

Dust the counter top with flour. Turn dough out onto floured surface. Dust your hands with flour and quickly shape the dough into a semi flat shape..almost like you would if you were going to roll up a regular loaf of bread. Using a dough scraper, if you have on,start flipping/rolling the dough up until you reach the end. You want the seam side down so roll it over if you need to. Tuck the ends under and quickly place the loaf,seam side down into the loaf pan. Cover with a tea towel and allow to rise until doubled in size, about 1 hour and 30 minutes.

Preheat oven to 400 or 200 celcius. Bake loaf until golden brown and sounds hollow when taped on the bottom,about 25-30 mins...During the last 15 minutes sprinkle the top with additional cheese if you like!

** Some tips..if you don't have a dough scraper then go ahead and just fold the dough up like a letter..fold half way and bring the top part down to meet it. Flip it over,tuck the ends under and plop it into the loaf pan. You can't really mess this bread up...just make sure you have enough flour on the counter and on your hands. It can be sticky depending on your weather**

Cool on wire rack..This is so good toasted and then made into an egg sandwich or make an epic grilled cheese with it or stuff it with meats and cheeses

Yield: 1 loaf
Source: Artisan Bread with Steve


Wednesday, August 19, 2015

Take A Peek Wednesday: Sunflowers!!!

                  Isn't it beautiful?? My husband decided to plant a variety of sunflowers this year and this was the first one to bloom. I'm in love.
           One kid is back to school and the other one heads back next week and then it's back to posting recipes and other tidbits along the way.

Hope you are enjoying the last bits of summer! 

Wednesday, July 29, 2015

Take A Peek Wednesday: Scenes from a train and a pizza workshop!

              My bread class buddies took another workshop together..this time we all met up to do a wood oven pizza class! We already knew how to make pizza but when you bake it in a wood fire oven..something magical happens. It tastes a thousand times better! Interestingly enough we had hurricane force winds the day we went..It was just this past Saturday and my husband and I ended up getting stranded in a town due to the trains being cancelled and then begging 5 other people to share a cab together in order to make it home. It didn't take anything away from our day but only added to the already wonderful memory of all of us laughing and learning..I also will say that I LOVE traveling by train in first class. It makes all the difference in the world!

               We'll be taking another class together in a few months time and I can hardly wait!

I know my posting has been really scarce but I make a point to take advantage of summer time around here. It's gone in a blink of an eye when it comes to the warm weather and my boys being home full time..both will be ending soon so I plan to soak up the last few weeks. I'll have a ton of bread recipes to post and an update on a few things so stay tuned!

Wednesday, July 1, 2015

Triscuits in Germany!!!!

                    One of the things I love most about living in The Netherlands is my foodie expat community. We have a wonderful Facebook group going on where we share everything from recipes,how to help, scheduling a yearly foodie themed pot luck,to where to find this or that. This was a recent discovery..Triscuits in Germany.
       For anyone else who stumbles upon this post..You can find these at a store called Edeka. I was able to pick from original or Paprika flavored. I know there are more flavors but those were the two I spotted during my visit there today. I came home and opened the box up right away. They are almost exactly like home. The one difference is the slight difference in texture and flavor..these ones were more firm but honestly..if you are a fan of Triscuits like I am..Buy these. I loved them and will be going back for more. I will say they are crazy salty but so are the ones back home. I won't be eating them often but more like a treat now and again.

It's the little things sometimes. I am one happy camper!

Monday, June 29, 2015

Asiago Sandwich Buns


                 It's's finally happening..Summer has arrived! Not only has she arrived but promises to dazzle us with nearly 100 degree temps a few days this week. That's big time for us,folks. So in preparation for said high temps and massive humidity I am sure,I am heating up my kitchen now so that I don't have to do it later on. I've got plenty of bread,rolls and flat breads in the freezer. I've got watermelon chillin in the fridge,apples,banana's,lettuce for salads and yogurts in a variety flavors to eat for a light snack.

I am so ready for this week. My garden is ready and has been ready for a few months now. Summer has finally reached The Netherlands!!!!!

We have a store here that loves to have themed weeks..We get American week,Spanish week,German week and Italian week. For American week you can get things like jelly beans,gross flavored fry and hamburger sauce,various ice cream flavors and mini t-bone steaks and fake hot dogs they try to claim as being American. A few weeks ago with was Italian week and I was finally able to score some Asiago cheese! I'd never had it before but a few of my expat friends swore by this cheese and kept mentioning their love for the Asiago bagel from Panera Bread. Now, I've never been to a Panera Bread but anything in bagel form with cheese is always ok by me.

I found several recipes to try that used the cheese and decided to go with this recipe. I made the buns larger so that we could use them for the main part of our meal and was so glad I did. I made them for the first time on Saturday and we absolutely loved everything about the bun. The cheese on top was perfect and the buns were fluffy and soft and made the best sandwiches ever. I baked them again this morning and popped them into the freezer to be used later on this week.

Asiago Sandwich Buns

1 cup Warm Milk
1/2 cup Warm Water
1 TBS Honey
2-1/4 tsp. Active Dry Yeast
1/4 cup Olive Oil
1-1/2 tsp. Salt
4 cups All-purpose Flour
1/2 cup Finely grated Asiago Cheese

In the bowl of a stand mixer, add the milk,water,honey and yeast. Stir to combine and allow to stand for 5 minutes. Add in the oil,salt, and 3 cups of the flour. Turn the mixer onto speed 2 and mix with the dough hook attachment for 7 minutes while adding in remaining flour in 1/4 cup want a smooth and elastic dough. Transfer the dough bowl to a greased bowl. Cover and allow to rise until doubled in size,1-2 hours.

Gently deflate dough and using a weight scale,portion out 4 ounce pieces of dough. Shape into a tight round ball and place onto a parchment lined baking sheet. Gently press down on each dough ball to slightly flatten them ( they are going to get huge in the oven so don't worry about flattening them out..or don't flatten's up to you!). Cover with a tea towel and allow to rise 30 mins-1 hour.

Preheat oven to 375/190. Brush the tops of each bun with milk or an egg mixture and sprinkle the cheese on top. Gently press the cheese onto the bun to make sure it doesn't fall off while baking.

Bake 15-18 minutes or until golden brown. Cool on wire rack. Devour.

** Not feeling the ginormous bun size? make them smaller. I decided to go big but you can make them slightly smaller by dividing the dough into 10 pieces..or go smaller. It's up to you**

Yield: 8 Large Sandwich Buns
Source: Little Kitchen,Big Flavors 

Friday, June 26, 2015

Polar Bread

               My newest obsession is flat breads. I don't know what it is about them exactly but I can't stop making these. I stash them away in the freezer and serve them with everything I can think of or turn them into whatever I want..flat bread pizza? yes,please! flat bread sprinkled with cinnamon and sugar? why not! 

Polar bread is a Swedish flat bread and a snap to make. You can change up the size and the spices and use it however you like. I usually end up tossing in dried chives and various spices and then I roll them out really big and them smear cream cheese on it and then add a variety of meats and cheese or scrambled get the idea!!

Polar Bread

400 grams (14 oz) White Bread Flour or All-purpose Flour
50 grams (20 oz) Rye Flour
225 grams (8 oz) Luke Warm Water
50 grams ( 20 oz) Plain Yogurt or Sour Cream
4 tsp. Sugar or Honey
1 tsp. Active Dried Yeast
1-1/2 tsp. Salt
1-2 tsp of Fennel or Anise Seeds or Chives..whatever you want!

In the bowl of a stand mixer, add the flours. Make a well in the center and add in the water,yogurt,honey,yeast,salt,and spices of choice. Knead on speed 2 for 7 minutes...adding in additional water or flour as needed. The dough will be slightly tacky at the end and that is ok!
     Place the ball of dough into a lightly greased bowl. Cover and allow to rise in a warm spot until doubled in size,about 1 hour.

Turn dough out onto a lightly floured surface and divide into either 6 or 8 portions. Shape each into a tight ball and set aside. On a lightly floured surface roll each ball out to around 1/4 inch thick..or go thinner if you like. It's really up to you. Prick both sides all over with a fork and place onto baking sheets that have been dusted with flour. Cover and allow to rise 40-60 minutes.

Dry fry bread in a large pan over medium heat for around 3 minutes on each side. 

** If you don't have rye flour just substitute it for another flour in equal quantities**

** Sometimes the bread will puff up like a pita pocket and that is ok**

I love bread.

Yield: 6-8 Flat Breads
Source:The Bread Kitchen

Wednesday, June 17, 2015

Take A Peek Wednesday: Container Garden Update!

                  One of my biggest complaints about living in The Netherlands is the weather. We can have one amazing summer and the next 3 or 4 can be total crap when it comes to warmth..So far this summer has blown the big one. We've had two whole days of 90 degree weather and next week it will be dropping into the 60's..with rain of course because it wouldn't be Holland without it.  I've had a feeling it would be like this so I decided to put up my large green house months ago to save myself several crying sessions when my veggies wouldn't grow.

 Normally I would have almost everything outside but instead you can only see my golden raspberry bush in the middle,carrots are off to the upper left side and the bottom left are my potatoes. At some point along the right side there will be huge sunflowers! It's my first time growing those and hopefully by the end of summer I will have gigantic brightly colored sunflowers. This year I concentrated on only two main crops and those are zucchini and cucumbers..everything else is a bonus if it grows.
         I've got several types of zucchini growing in all stages.

    I've been able to harvest two fat zucchini's and instantly turned those into fritters for lunch. They were so delicious!
    I'm growing two types of cucumbers and this one is called Patio Snacker Cucumber. I grew them last year in my big front window! The second type is a lemon cucumber and I grew those about 4 years ago. They are so neat looking and will take pics of those when they show up.
       What's going on in your garden and how has your summer been?        

Tuesday, May 12, 2015

Tangy Yogurt Flat Bread

      Are you a fan of focaccia? That's basically what this is..A chewy flavorful bread that can be enjoyed in a few different ways. You can cut this into squares and serve as is. Or you can serve it with some flavored oils or even honey. We've also made sandwiches with it by carefully slicing it across the top and then adding in meats and cheeses. 
        I sprinkle the top with nigella seeds,a touch of flaked sea salt and a drizzle of garlic olive oil. Life is good..

Tangy Yogurt Flatbread

1 cup Boiling Water
1 cup Plain Yogurt
2-1/4 tsp. Active Dry Yeast
2 tsp. Salt
2 cups Whole Wheat Flour
1-1/2-2 cups Bread Flour
Oil for coating the pan as well as for the top of the bread
Nigella Seeds,Sea Salt,Sesame Seeds..whatever you like!

In a large bowl of a stand mixer, combine the boiling water and yogurt. Stir to combine and allow to cool to just warm. Ass the yeast and the whole wheat flour. Stir with a spatula,cover with a tea towel and let hang out until it becomes fluffy,1-2 hours and as little as 30 minutes. It just depends on how warm your kitchen is! 
         Add the salt and 1-1/2 cups of the bread flour. Knead on speed 2 for 7 minutes,adding any additional bread flour as needed to achieve a smooth and elastic dough. The dough will appear sticky at first so don't fret and add in to much flour. Give it some time and add in a tablespoons worth of dough as needed. Place dough ball into a lightly greased bowl. Cover and allow to rise until doubled in volume,1-2 hours.

Preheat oven to 400/200c. Grease a 13x 9 inch pan with either non stick spray or olive oil. Press the dough into the pan and making sure to press it all the way out into the edges ( the dough is very easy to work with and shouldn't be a problem to press it out evenly). Cover pan with a tea towel and allow to rest for 20 minutes. Dimple the dough with the handle of a wooden spoon or your fingers. Drizzle the top with olive oil and nigella seeds.

Bake 25-30 minutes or until golden brown. Slightly cool and cut into squares.

Yield: 1 large Focaccia
Source: Recipe Fiction

Friday, May 8, 2015

Farmer's Cheese? Let's Make Some!

            I decided to take the lukewarm plunge into cheese making. I'd love to go all in but at this stage of the game I am going to have to stick with the easy stuff. Not that regular cheese is hard to make but the equipment that's needed isn't high on my list of things to purchase.

So this cheese recipe if for those who have about an hour to kill,some whole milk, apple cider vinegar,cheese cloth,and some herbs and salt. That's all you need.

This isn't a hard cheese by any means. I would say this has the consistency of feta when it comes to the crumbly texture but no where near as salty. The flavor will largely depend on the herbs that you use. It has a mild flavor and does not melt. It's great crumbled over a salad or sliced a bit thicker to be placed on a cracker. 

Lets take a moment to chat about the milk that's used. If you are lucky enough to get your hands on Raw Milk, please use that. I know they are a bit iffy on that back home but I am lucky enough to be able to purchase it at a local farm without any issue. However, since most people won't be using it, I went ahead and just whole milk from the store. It worked just fine for me so go ahead and give it a try with whatever type of milk you can purchase. I can't say for sure how it will work if you use a low fat milk. I personally wouldn't try it but if you do, let me know!

Farmer's Cheese

1 Gallon Whole Milk
1/2 cup Apple Cider Vinegar
1 TBS Herbs of choice..I used Herbs de Provence
1 TBS's not at all salty so don't worry about the amount

** You'll also need a double layer of cheese cloth**

Line a colander with your cheese cloth and place into the sink.

Pour the milk into a large heavy bottom a soup kettle! Bring the milk to a boil over medium heat and please make sure to stir it frequently to stop it from scorching on the bottom. When the milk comes to a boil,turn the heat down to low and immediately pour in the apple cider vinegar. Give it a quick stir ( I used a wooden spoon) and you should see the milk curdling instantly and starting to turn into curds and whey. I think it took me a total of 2 minutes before I was ready to pour the mixture into the colander lined with cheese cloth.

Pour the mixture into the cheese cloth and then run cold water all over it. It should look something like this..
           At in the herbs and salt and mix until combined. The cheese is hot so use a wooden spoon to gently help getting it all mixed in. Tie the cheese cloth up,twist it and then press it down to get the remaining whey out of it. You don't want to make it to dry but make sure you give it a seriously firm press down. 

Let the cheese hang for 2 hours over a bowl (my bowl was dry after the two hours but depending on how firmly you pressed down on the cheese, you may or may not have excess whey still dripping out.
       After the 1-2 hours are up you can wrap the cheese up and pop it into the fridge until it gets nice and cold. We didn't like it warm and even a 24 hour resting period in the fridge works wonders too. After that enjoy it however you like! It will last up to a week in the fridge..just make sure you keep it covered!

Yield: One medium ball of cheese!!!
Source: Pocket Pause and Nourished Kitchen                                  

Monday, April 20, 2015

Easy French Bread

                 I was about to head out to mow a small strip of lawn in our back yard when I popped a piece of french bread into my mouth. I stopped, turned around, and walked straight to the computer to get this recipe up. I have so many recipes to share..I promise to get caught up soon! The weather will be turning next week and with the rain means more days in side and being able to catch up on my blogging.

This recipe is really easy! I know I say that a lot but I really don't make complicated recipes. They might have many steps but that doesn't mean it's hard and the more you work with yeast the less intimated you become by it. Even if your bread comes out wonky..and let me tell you, I still bake up wonky loaves, no body is going to care. I promise. There is no shame in funny shaped loaves. It's bread and it's good.

French Bread

5-1/2-6 cups All-purpose Flour
4-1/2 tsp. Active Dry Yeast
1-1/2 tsp. Salt
2 cups Warm Water

In a bowl of a stand mixer fitted with the dough hook,add in 2 cups of the flour,the yeast,salt,and warm water. Turn the mixer on low and mix until combined. Turn the mixer on to speed 2 and add in 3 more cups of flour slowly. Knead for 7 minutes and adding in additional flour as needed until a smooth and elastic dough is achieved. Shape into a bowl and place into a lightly greased bowl,turning once to coat. Cover and allow to rise in a warm spot until doubled in size,about 1 hour.

Gently deflate the dough and turn out onto a lightly floured surface. Divide dough in half. Cover and rest for 10 minutes. Line a baking sheet with parchment paper and set aside.

Roll each portion into a 15x10 rectangle. Roll up,jelly roll style,starting from the long side,pinching the seam shut. Pinch the ends and pull slightly to taper. Place seam side down onto prepared sheet. Cover with a tea towel and allow to rise till nearly doubled in size,35-45 minutes.

Preheat oven 375/190. Uncover loaves and lightly mist the tops with a spray bottle. Using a sharp knife, make 3-4 diagonal cuts about 1/4 inch deep across the tops of each loaf.

Bake for 35 minutes or until golden brown and bread sounds hollow when tapped on the bottom.

** If you want a shiny crust,skip the misting of water and use an egg wash on the loaves before slicing**

Cool on wire rack

Yield: 2 Loaves
Source: Better Homes and Garden The New Cookbook 

Tuesday, April 14, 2015

Raspberry Jam Buttermilk Muffins

                 I apologize for the lack of postings on here..Spring is a busy time for me. I am knee deep in tiny seedlings,garden renovations,running out and soaking up the sun and warmth when it decides to show up, and tons of time spent in the kitchen trying to remember everything I learned in my bread class! 
         My fridge always has a variety of jams in it and we go through periods where we eat a lot of it but as quickly as we love it one week, we ignore it for the next two. I decided to pull the jars out and see what I could do about using them up.

Here's my answer! You can use whatever jam you want and switch out the topping if you prefer. You can leave the almond extract out,add in cinnamon,use shredded coconut on top or leave them plain. I've done all of those depending on the jam I am using.

Raspberry Jam Buttermilk Muffins

2 cups Flour..I use half whole wheat and half all-purpose
3/4 cup Sugar
1 tsp. Baking Soda
1/2 tsp. Salt
1 cup Buttermilk
1/2 cup Vegetable Oil
1 tsp. Vanilla
1/2 tsp. Almond Extract
1 Egg
Jam of choice
Sliced Almonds for the top..or shredded coconut!

Preheat oven to 375/190. Line a 12 cup muffin pan with liners and set aside.

In a large bowl,whisk together the flour,sugar,baking soda, and salt. Make a well in the center and add the buttermilk,oil,extracts and egg. Whisk until thoroughly combined.

Add one tablespoon or so of batter to the bottom of each muffin liner. Next drop in a tablespoons worth of jam into the center of the batter and then top with remaining batter. Sprinkle the top with sliced almonds.

Bake 18-20 minutes or until toothpick inserted comes out clean. Cool in pan for 2-3 minutes before removing to wire rack. Cool completely or eat warm..These freeze well!

Yield: 12 Muffins
Source: Heavily adapted from The Big Book of Bread