Today is a snow day… no school and 6+ inches of snow, with more falling every second.  So, we have been hunkered down with no way to go anywhere we wanted to today (I did plan to go buy some snow boots today!  I guess I’m a day late!)

Lunchtime rolled around and Mo decided to make lunch.  Did I mention that she is in 2nd grade?  This can occasionally be a frightening idea!  Today, however, it was a very good thing!

May I present for your lunch or snack-time enjoyment… Fruity Sandwiches!

• 2 slices of bread for each person
• cream cheese
• banana slices
• cinnamon (optional)

Spread a nice thick layer of cream cheese on each slice of bread.  Spread out the banana slices to cover one slice of bread.  If you are feeling especially frisky, lightly sprinkle cinnamon on one slice.  Put the 2 slices together, cream cheese sides together.  Enjoy!

Not to be outdone, her little sister came up with her own sandwich.  This time featuring peanut butter and apple slices.

• 2 slices bread for each person
• creamy peanut butter
• thinly sliced apples (I find that an apple corer-peeler-slicer works well for these)
• dash of cinnamon

Spread a layer of peanut butter on the bread.  Lay the apple slices on one slice, and sprinkle with cinnamon.  Put slices together and enjoy!

While I realize that these are not “new” ideas by any streatch, I was thrilled that they came up with them.  I know that they get tired of the same old sandwich in their lunch boxes each day – ham or turkey and cream cheese on fresh bread – and I’m not sure I would have thought of these as alternatives.

These would be great for an after-school snack, as the fruit would be fresh (I would be afraid of the reaction to them in a sandwich that sat for hours in a lunch box).

I hope you enjoy them as much as we did!

1-1/2 cups warm water (around 105-115 degrees)
1-3/4 Tbsp. yeast
1 Tbsp. sugar
2 Tbsp. ground flax seed
1-1/2 cups unbleached white flour
1 cup whole wheat flour
1/2 cup wheat germ
1/2 cup barley flour
1/2 cup millet flour

1/2 Tbsp. salt
1/8 cup olive oil
1/4 cup honey (warmed for easy pouring)

+/- 1/2 cup flour
1-2 Tbsp. olive oil

In a large mixing bowl dissolve the yeast and sugar in the warm water and add the flax seed.  Let this sit for 5-10 minutes to activate the yeast.  The sugar and flax seed help feed the yeast to jump start it.

While the yeast is activating, prepare your rising bucket or bowl by pouring some olive oil in it & spreading it around the sides & bottom.

When the yeast is beginning to get foamy, add the rest of the ingredients.  Stir to combine, and pour the dough out onto a lightly floured counter to knead.  Knead until the flour on the counter is incorporated into the dough and the surface of the dough is slightly tacky.

Place the dough in the oiled rising bucket and place in a warm, draft-free area – I use the closed oven with the light on.  Let it rise to double it’s size – usually around 1.5 -2 hours.

Punch down the dough & shape it into a loaf.  Place it in a loaf pan that has been lightly buttered & slit the top a few times with a sharp knife.  Allow it to rise a second time for 15-40 minutes – until double in size again.  Preheat oven to 350 degrees while the dough is rising.

Bake for 30-35 minutes.  It should be browned & sound hollow when tapped on the bottom of the loaf.  Let it rest for at least an hour to finish baking internally.  I place it on a cooling rack with a towel over it.

Try this sandwich for a change of pace on the traditional PB&J. This is especially good for cold days!

Ingredients:

2 teaspoons butter
2 slices bread, white or wheat
1 teaspoon peanut butter
2 teaspoons any flavor fruit jelly

Instructions:

Place butter in a skillet. Allow butter to melt completely. On a piece of bread spread peanut butter just on one side. Place bread in heated skillet with the peanut butter face up. Take another slice of bread and spread one side with jelly. Place the jelly side down on bread in skillet. Grill sandwich until brown, flip and grill other side until done.