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Pleasant Hill Grain Blog

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Light and Fluffy Dinner Rolls

light-fluffy-dinner-rolls-dough light-fluffy-dinner-rolls-kneading-dough-bosch-mixer

Posted: October 25, 2016
Recipe by: Granny Smith
Source: Healthy Recipes from the Heart of our Homes
Make this recipe into your favorite size of dinner rolls or even a loaf of bread or two. If you want to add an unexpected crunch, add a cup of raw millet. You can also use this as the base for cinnamon rolls.

Ingredients:

  • 4 c. warm water
  • 1/2 c. tofu white or powdered milk
  • 3 tbsp. instant yeast
  • 1/2 c. honey
  • 2 tbsp. dough enhancer
  • 1/2 c. applesauce
  • 1/3 c. oil
  • 4 c. fresh, home ground, wheat flour
  • 4 eggs
  • 1 tbsp. salt
  • Enough whole wheat flour to clean the side of the bowl.

Directions:

  1. 1. Preheat oven to 350°F.
  2. 2. In a Bosch Universal Mixer with dough hooks, put the water, powdered milk, yeast, honey, dough enhancer, applesauce, oil, and whole wheat flour.
  3. 3. Mix thoroughly for 15 seconds on speed 1. Let it sponge, covered, for 10-15 minutes.
  4. 4. Then, add eggs, salt, and enough flour to clean the sides of the bowl.
  5. 5. Knead for 5 minutes on speed 1. If the dough is still stiff, sprinkle a bit of water on top while kneading to soften.
  6. 6. Shape into rolls or place in a loaf pan. Let rise until doubled.
  7. 7. Bake at 350°F for 20-25 minutes (rolls) or 30-35 minutes (bread).

Images:

Fluffy Whole Wheat Dinner Rolls
Fluffy Whole Wheat Dinner Rolls
Fluffy Whole Wheat Dinner Rolls

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Banana Ice Cream with Caramelized White Chocolate Freckles

Banana Ice Cream with Caramelized White Chocolate Freckles featured image

This ice cream is so good (so, so good). There’s the icy smooth, luscious banana base and then the crunchy depth of caramelized white chocolate freckles, like dulce de leche. This was a huge hit with the Pleasant Hill Grain staff. Next time you have a few ripe bananas, pop your Cuisinart bowl in the freezer and get ready to add a new favorite to your ice cream repertoire!

Banana Ice Cream with Caramelized White Chocolate Freckles

Ingredients

Makes about 1 quart

Ice Cream Base

  • 2 cups whole milk
  • 1 tablespoon + 1 teaspoon cornstarch
  • 1-1/2 ounces (3 tablespoons) cream cheese, softened
  • 1/8 teaspoon fine sea salt
  • 1-1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tablespoons light corn syrup (we substituted maple syrup)
  • 1 vanilla bean, split, seeds scraped out and seeds and bean reserved OR 3 teaspoons high-quality vanilla extract
  • 2 ripe bananas
  • 1/2 recipe Caramelized White Chocolate Bombe Shell, warmed (see recipe below)

Directions

The day before mixing your ice cream, place a Cuisinart ice cream bowl in the coldest part of your freezer.

Prep

  1. In a small bowl, mix approximately 2 tablespoons of milk with the cornstarch, until a smooth slurry forms.
  2. In another small bowl, mix cream cheese and salt until smooth.
  3. Fill a large bowl with water and lots of ice.

Cook

  1. In a 4-quart saucepan combine the remaining milk, the cream, sugar, maple syrup and vanilla seeds and bean (or extract) over medium-high heat until the mixture reaches a rolling boil. Boil 4 minutes.
  2. Remove from heat and slowly whisk in the cornstarch slurry.
  3. Return to medium-high heat and bring back to a boil, as you stir with a heatproof spatula. After about a minute, it will be slightly thickened. Remove from heat.

Chill

  1. A little at a time, whisk the hot milk mixture with the cream cheese mixture.
  2. When smoothly incorporated, add cinnamon and cayenne and stir.
  3. Pour this mixture into a gallon zip lock bag, and seal. Submerge in ice bath bowl for at least 30 minutes, until cold (add more ice as needed.)

Freeze

  1. Remove the vanilla bean, if used.
  2. Pour ice cream mixture into the pre-frozen freezer bowl of your Cuisinart ice cream maker, turn it on, and let the automatic mixing paddle do the work for you.
  3. Spin until frozen.
  4. When the ice cream is almost ready, melt the caramelized white chocolate bombe.
  5. When the ice cream is frozen, drizzle the warm chocolate into the top opening of the ice cream machine and let it mix until the “freckles” are fully incorporated.
  6. Pack into airtight, freezer-safe glass storage container and press parchment over the surface, then seal with lid. Freeze in the coldest part of your freezer for about 4 hours, or until firm.

Caramelized White Chocolate Bombe Shell

This is a slightly different take on Jeni’s Chocolate Bombshell. Makes enough to coat 6-8 scoops of ice cream.

Ingredients:

  • 12 ounces white chocolate, chopped
  • 1/2 cup refined coconut oil

Directions:

  1. Combine the white chocolate and coconut oil in a saucepan, and melt, stirring often, over medium low heat until mixture is melted and smooth.
  2. Continue cooking, still stirring continuously, under the mixture turns a deep amber color (this will take about 12-15 minutes). If you don’t stir constantly, the mixture will burn as the color deepens. If it seems like the mixture is caramelizing too quickly, remove the pan from the heat.
  3. When the mixture has deepened to your preferred shade, remove from heat and let cool.
  4. Store in a sealed glass jar in the fridge. It will keep for up to 1 month.
  5. To return the shell to a pour able consistency, place the jar in a warm place like the windowsill for 30 minutes or let hot water run over the sealed glass jar (coconut oil returns to liquid at 76° F). Microwaving on low for 20 seconds at a time and stirring often also works, but you’ll need to be very careful not to overheat.
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Einkorn Tabbouleh

einkorn-berries-rinsing-rsvp-colandereinkorn-berries-cooked einkorn-berry-salad-tomatoes-mint

Posted: October 24, 2016
Recipe by: Granny Smith
Source: The Einkorn Cookbook
Enjoy the refreshing flavors of mint paired with chewy einkorn berries.
Serves
4-6

Ingredients:

  • 1/2 c. (100 g) prepared einkorn berries
  • 1/2 tsp. apple cider vinegar
  • 1 c. (125 g) chopped cucumbers (about half a medium cucumber)
  • 3/4 c. (85 g) chopped tomato
  • 2/3 c. (16 g) chopped parsley
  • 1/4 (5 g) roughly chopped mint leaves
  • 1/2 clove of minced or grated garlic
  • 2 tbsp. (30 mL) lemon juice
  • 2 tbsp. (30 mL) olive oil
  • 1/2 tsp. sea salt
  • 1/2 tsp. fresh ground black pepper

Directions:

  1. 1. Soak einkorn berries in a medium-sized bowl. Use just enough water to cover them and add apple cider vinegar. Soak for a minimum of 4 hours, up to overnight. After soaking, strain and rinse the berries.
  2. 2. Once they have been strained and rinsed, place the berries into a saucepan with a cup of water and bring to a rolling boil over medium heat. Reduce to a simmer, cover, and cook for 30-35 minutes until the berries are slightly chewy and no longer hard. Drain the excess water.
  3. 3. Combine all ingredients into a sizeable serving bowl. Mix until everything is together and well coated with oil and lemon juice. Season to taste and let sit for 30 minutes (the longer it sits, the more the flavors come out).

Images:

Einkorn Tabbouleh
Einkorn Tabbouleh
Einkorn Tabbouleh

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Roasted Winter Squash with Maple-Soy Glaze

Roasted Winter Squash with Maple-Soy Glaze featured image

The winter months bring with them heavy and unhealthy food. This winter squash recipe lets you use vegetables that are in season, but still healthy and delicious!

Ingredients:

  • 2 tablespoons safflower oil
  • 2 pounds winter squash (1 medium or 2 small), halved lengthwise and seeded
  • 3 tablespoons maple syrup
  • 2 tablespoons soy sauce or liquid coconut aminos
  • 1/2 teaspoon fresh ginger, peeled and grated

Directions:

  1. Preheat the oven to 400° F, making sure a rack is adjusted to the lower-middle position.
  2. Line a rimmed baking sheet with parchment or foil.
  3. Brush safflower oil over both the parchment and the cut sides of the squash.
  4. Place squash cut-side down on the parchment and roast for 25-35 minutes or until soft.
  5. Whisk the maple syrup, soy sauce and fresh ginger together in a small bowl.
  6. Remove squash from the oven, flip it over so the cut side is facing up, and brush it generously with the glaze.
  7. Return to the oven for 5 more minutes or until the glaze starts to caramelize.
  8. Serve warm, cutting each half into smaller servings if you wish.
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Queen City Cayenne Ice Cream

Queen City Cayenne Ice Cream featured image

When I’m in the mood for fancy coffee, nothing tops a Mexican mocha. The warm, spicy flavor of cinnamon and subtle kick of cayenne pepper pair so well with chocolate! This Queen City Cayenne ice cream is Jeni Bauer’s take on this delicious flavor combination. If you’re in the mood for a crowd-pleasing chocolate treat with an interesting yet approachable twist, this recipe is for you.

Queen City Cayenne Ice Cream

Ingredients

Makes about 1 quart

Chocolate Paste

  • 1/3 cup unsweetened cocoa powder
  • 1/3 cup sugar
  • 1/3 cup water
  • 1-1/2 ounces bittersweet chocolate (55% t0 70% cocoa), finely chopped

Ice Cream Base

  • 2 cups whole milk
  • 1 tablespoon plus 1 teaspoon cornstarch
  • 1-1/2 ounces (3 tablespoons) cream cheese, softened
  • 1/8 teaspoon fine sea salt
  • 1-1/4 cups heavy cream
  • 2/3 cup sugar
  • 2 tablespoons maple syrup
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon cayenne pepper, or to taste

Directions

The day before mixing your ice cream, place a Cuisinart ice cream freezer bowl in the coldest part of your freezer.

Prep

For the chocolate paste:

  1. In a small saucepan over medium heat, combine the cocoa powder, sugar and water. Stir to dissolve the sugar until the mixture reaches a boil, and then boil for 30 seconds.
  2. Remove mixture from heat. Stir in chopped bittersweet chocolate until smoothly melted in, and then set aside.

For the ice cream base:

  1. In a small bowl, mix approximately 2 tablespoons of milk with the cornstarch, until a smooth slurry forms.
  2. In another small bowl, mix cream cheese, warm chocolate paste, and salt until smooth.
  3. Fill a large bowl with water and lots of ice.

Cook

  1. In a 4-quart saucepan combine the remaining milk, the cream, sugar, and maple syrup over medium-high heat until the mixture reaches a rolling boil. Boil 4 minutes.
  2. Remove from heat and slowly whisk in the cornstarch slurry.
  3. Return to medium-high heat and bring back to a boil, as you stir with a heatproof spatula. After about a minute, it will be slightly thickened. Remove from heat.

Chill

  1. A little at a time, whisk the hot milk mixture with the cream cheese mixture.
  2. When smoothly incorporated, add cinnamon and cayenne and stir.
  3. Pour this mixture into a gallon zip lock bag, and seal. Submerge in ice bath bowl for at least 30 minutes, until cold (add more ice as needed.)

Freeze

  1. Pour ice cream mixture into the pre-frozen freezer bowl of your Cuisinart ice cream maker, turn it on, and let the automatic mixing paddle do the work for you.
  2. Spin until frozen.
  3. Pack the ice cream into a storage container and press a sheet of parchment paper directly against the surface. Seal with an airtight lid.
  4. Place your container in the coldest part of your freezer and allow to freeze for 4 hours.
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