1 to 1 1/4 cups lukewarm water* 1/4 cup vegetable oil 1/4 cup honey, molasses, or maple syrup 3 1/2 cups King Arthur Premium 100% Whole Wheat Flour 2 1/2 teaspoons instant yeast, or 1 packet active dry yeast dissolved in 2 tablespoons of the water in the recipe 1/4 cup Baker's Special Dry Milk or nonfat dried milk 1 1/4 teaspoons salt *Use the greater amount in winter or in a dry climate; the lesser amount in summer or a humid climate.
Fresh Lemon Vinaigrette To prepare this Fresh Lemon Vinaigrette salad dessing ahead, store in an airtight container in the refrigerator up to 1 week. Bring to room temperature, and whisk before serving.
VANILLA BUTTERCREAM frosting (3 sticks room temp SALTED butter, 1/2 c vegetable shortening, 7-8 c sifted powdered sugar, 1/2 c milk) Whip butter/shortening together until smooth; slowly add sugar; crank up speed to med-high and whip for 1 min; add milk to liking (stiffer -- less; creamier-- more)
The Novice Chef is one of my favorite cooking blogs because of the beautiful photos and concise postings. The selection of recipes is fun and could possibly fit into my lifestyle if I was a better cook. I don't mind tagging along as Jessica follows a whim or a "let me see if I can duplicate that" ... I love her humor. http://www.thenovicechefblog.com
Greek Marinated Chicken-Yummy! Had it for dinner, then cut it up and put the leftovers on my lunch salad. Just as good cold! I will add a little less lemon next time. This one is definitely going in the rotation!