Monday, October 27, 2014

Now In Stores - Colfax Rosauers


If you've been in the Rosauers Supermarket in Colfax in the last few days, you may have noticed something different? They've carried some of our products there for a few years now, but as of last week, they now have our complete line up of whole grain and legume products!  If you're in Colfax and you haven't seen the display, you'll have to stop by and pick up your favorite Joseph's Grainery products.



Rosauers Supermarket
632 N Main Street
Colfax, Washington 99111
(509) 397-4651

6:00am - 10:00pm

Monday, October 20, 2014

Caramel Apple Cookies


These little bites of Fall, also known as Caramel Apple Cookies, didn't last long at our house!  Made with chopped up apples and whole wheat flour, you don't need to feel to guilty about eating a few of these.

Caramel Apple Cookies


Ingredients:
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 tsp cinnamon
1/4 tsp nutmeg
1 c apple, peeled and shredded
1 Tbs lemon juice
1/2 c unsalted butter, softened
1 c brown sugar, packed
1 egg
1 tsp vanilla
1/2 c apple juice

For the glaze:
1/4 c butter, melted
1/3 c brown sugar, packed
2 Tbs half & half
1 Tbs vanilla
1 1/2 c powdered sugar

Directions:  Preheat the oven to 350 degrees. In a large bowl, whisk together the flour, baking powder and soda, salt, cinnamon and nutmeg, set aside.  In a separate bowl, toss the shredded apple with the lemon juice, set aside.

In the bowl of your mixer with the paddle attachment, cream together the butter and brown sugar until smooth.  Add the egg and vanilla extract. Mix in half of the dry ingredients, then add the apple juice, followed by the remaining dry ingredients.  Fold in the shredded apples and any remaining lemon juice.

Using your 1 Tbs cookie scoop, place cookies approximately 2 inches apart on a prepared cookie sheet.  Bake in the preheated oven for 8 to 10 minutes.

To make the glaze,make the caramel glaze by melting the butter in a small sauce pan. Once melted, add the brown sugar and let the mixture bubble for about 2 minutes, stirring continuously. Remove from heat and let cool 1 minute before adding the half & half. Whisk until the bubbling calms. Add the vanilla and whisk it into the mixture. Then begin adding the powdered sugar, a 1/2 cup at a time and whisk to combine until all the powdered sugar is added and all the lumps have been worked out. Add more powdered sugar if needed. Once the cookies have cooled, you dip the tops of the cookies into the glaze and then set on a wire rack or wax paper until the glaze has set.

Monday, October 13, 2014

Fall Spice Bundt Cake


Bundt cakes are known for being pretty easy to make, and this Fall Spice Bundt Cake is no exception (don't let the long ingredients list scare you off)...except when you're me.  Still not sure how it happened, but somehow the baking soda didn't make it into the batter before it went into the oven.  Ooops!  Thankfully, the cake still looks acceptable and tastes great.  This caramel glaze is amazing, a must try!

Fall Spice Bundt Cake 


Ingredients:
1/4 c butter, melted
1/4 c vegetable oil
6 oz yogurt (plain or vanilla)
2 eggs
1 c sugar
1/4 c brown sugar, packed
1 Tbs vanilla
1/2 tsp cinnamon
1/2 tsp pumpkin pie spice
1/4 tsp nutmeg
1/4 tsp ginger
1 c ripe bananas, mashed
1 apple, finely diced
1 1/2 tsp baking soda (don't forget it!)
1/4 tsp salt, optional

For the Glaze:
1/4 c butter, melted
1/3 c brown sugar, packed
2 Tbs half & half
1 Tbs vanilla
1 1/2 c powdered sugar

Directions:
Preheat your oven to 350 degrees and prepare a bundt pan by spraying it generously with cooking spray.

In a large bowl, mix together all of the wet ingredients and the spices until you have a creamy substance.  Then add the bananas and apple and stir to combine.  Next add the flour, baking soda and salt and stir until just combined.

Pour the batter into the prepared bundt pan and place in the oven at 350 degrees for about 40 minutes or until a tester inserted comes out clean.  Allow the cake to cool in the pan for at least 10 minutes.

While the cake is cooling, make the caramel glaze by melting the butter in a small sauce pan.  Once melted, add the brown sugar and let the mixture bubble for about 2 minutes, stirring continuously.  Remove from heat and let cool 1 minute before adding the half & half.  Whisk until the bubbling calms.  Add the vanilla and whisk it into the mixture.  Then begin adding the powdered sugar, a 1/2 cup  at a time and whisk to combine until all the powdered sugar is added and all the lumps have been worked out.  Add more powdered sugar if needed.

Once the cake has cooled, you can pour the glaze over the cake and be ready to amaze your taste buds!







Monday, October 6, 2014

Don't Miss It - The Basics of Bread Making



One week and counting until The Basics of Bread Making!  We're excited to see everyone at the Whitman County Library in Colfax on Monday, October 13th at 9am for our first farm to table class.  You'll definitely want to sign up for this class, as we'll be baking and tasting two of our favorite bread recipes, and we'll have our grist mill running so everyone can see how we grind Joseph's Grainery Stone Ground Flours.

Sign up now, as seats are limited.

Monday, September 29, 2014

Whole Wheat Pumpkin Spice Muffins


Fall is officially here, and you know what that means?  It's pumpkin time! These Whole Wheat Pumpkin Spice Muffins are the perfect thing for a crisp Fall morning.  You can't get much healthier than these either, and too boot...the kiddos love them.

Whole Wheat Pumpkin Spice Muffins

Recipe adapted from Natural Chow


Ingredients:
2 eggs
1/2 c honey
1/3 c butter, melted
1 tsp cinnamon
1/4 tsp ginger
1/4 tsp nutmeg
1 tsp baking soda
1/4 tsp baking powder
1/2 tsp salt
1 c pumpkin puree

Directions:
Preheat your oven to 350 degrees.  Line your muffin tin with baking papers or spray with cooking spray.

In the bowl of your mixer, combine the eggs, honey and butter.  Add the dry ingredients and continue to mix.  Add the pumpkin puree and mix until combine, making sure to not over mix.

Using a 1/4 cup measure, scoop the batter into the prepared muffin tin.  

Bake at 350 for 18-20 minutes, or until a toothpick inserted comes out clean.






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