Saturday, January 19, 2013
Thursday, November 25, 2010
Cinnamon Craisen Cranberry Sauce
1/2 bag fresh cranberries
1/2-1 granny smith apple, skinned and sliced into pieces about the size of the cranberries
1 C cranberry grape juice (or other cranberry juice)
1/2 C sugar
1 cinnamon stick broken in half
1 ish C craisens
Into a med. sauce pan, combine everything but craisens. Heat on med. until cranberries start to burst, add craisens. Lower temps for another 5 min. or so or until it starts to thicken. If it looks too watery, add a few more craisens. It does thicken up upon standing off heat.
The cinnamon makes is so yummy! I bet it would be good with some walnuts in there also.
Wednesday, September 8, 2010
1 1/2 cups flour
1 tsp. baking powder
1/4 tsp. salt
6 Tbsp. unsalted butter, at room temperature
3/4 cup sugar
2 large eggs
1/2 tsp. vanilla extract
1 Tbsp. grated lemon zest (about 1 lemon)
1/2 milk (or buttermilk)
1 cup fresh blueberries
For the filling:
8 oz. cream cheese, at room temperature
1/2 tsp. almond extract
1/4 cup sugar
1 tsp. lemon juice
For the glaze:
1/4 cup granulated white sugar
2 Tbsp. freshly squeezed lemon juice (about 1 lemon)
Preheat oven to 350 degrees F.
In a small mixing bowl, sift together flour, baking powder and salt and set aside. In a mixing bowl, fitted with a paddle or whisk attachment, cream together butter and sugar until light and fluffy (about 1-2 minutes). Add eggs, one at a time, and mix until incorporated. Add vanilla and lemon zest and mix together. Alternately add the dry ingredients with the milk, starting and ending with the dry ingredients. Mix well. Fold in the blueberries.
In a medium-sized mixing bowl, add all the ingredients for the filling and whisk together.
Prepare a loaf pan by coating with cooking spray. Spoon about half of the batter into the pan, then spread the filling over the top. Spoon the remaining batter on top of the filling; you may want to drop by spoonfulls to get an even distribution as it will be hard to spread over the filling.
Bake bread for about 55-65 minutes, checking for doneness after 55 minutes. While bread is cooking, prepare lemon glaze. In a small saucepan, bring to a boil lemon juice and sugar. Stir until completely dissolved. Remove from heat. When bread is done, remove to a cooling rack and spoon on warm glaze. Let cool 10-15 minutes in the pan then remove the loaf to a cooling rack to cool completely. Resist the urge to cut into the loaf while it is hot, it needs time to set up.
Saturday, April 24, 2010
Rocky Road Ice Cream
1 (14 oz) can sweetened condensed milk
3/4-1 C. coco powder (depending on how dark you like your chocolate)
1 C. heavy cream
1 3/4 C. whole milk
1 tsp. vanilla
1/2 C. chopped pecans
1/2 C. mini-marshmallows
1. In a medium saucepan over low heat, mix sweetened condensed milk and coco powder until smooth and slightly thickened, about 5 min. Remove from heat, let cool slightly and mix in cream, milk, and vanilla. Put in the fridge and let it get cold.
2. Pour into ice cream canister and freeze according to manufacturer's directions. Stir in nuts and marshmallows in the last few minutes.
3. Transfer to an airtight container and freeze for 5-6 hours (it will be too soft to eat right out of the ice cream maker).
Wednesday, February 24, 2010
I got the original here. That link has lots of helpful photos, so I suggest you go there. I do add some sugar because I just can't fathom using yeast without sugar...
3 Hour French Bread - makes 2 small loaves
2 tsp active dry yeast*
1 1/2 C. warm water
2 tsp sugar
2 tsp kosher salt
4 C. bread flour
- Proof the yeast in the warm water with the sugar in a large bowl (I do this in my Kitchen Aid). Wait 10 min. for it to foam up.
- Put 1/4 cup of bread flour on your clean counter top and reserve. Add the flour, mixed with the salt, to the yeast mixture 1 cup at a time with a paddle. Once the dough comes together in a mass, switch to the dough hook. Mix on medium speed for 2 minutes. Dough should clear the sides but stick to the bottom. If it is too sticky, add 1 T of flour at a time. If too dry, add 1 T of water to dough to adjust. After 2 minutes, let the dough rest for 5 minutes.
- Turn the mixer on again and mix for 3 minutes. Take the dough out and place on the 1/4 cup of flour that we reserved flour We’ll use it now. As you knead the dough by hand, incorporate more flour as you need. You might not need it all. Knead by hand until the dough is very satiny, smooth, tight and formed into a nice, compact ball.
- Place this dough in a large lightly oiled bowl (I use Pam spray). Turn dough over so that all sides have a thin coating of oil. Cover with plastic wrap and set in warm place for 1 1/2 hours. Dough should almost double in size.
- About 1 hour into the rest stage, preheat your oven to 450F (convection 425F). Place your pizza stone, inverted baking sheet or covered cast iron pot into the oven to heat up.
- Cut the dough into half – you’ll shape one half at a time (keep the other piece under wraps) Pick up the dough – stretch it out until it forms a big rectangle. On your counter top dusted with flour, fold each long side in toward the middle, slightly overlapping.
- Now do a little “karate chop” lengthwise down the middle of the bread and stretch out the long ends again. Fold over in half lengthwise and pinch all sides shut. This is important – you want to make sure that all ends including the short ends are pinched tightly to create a seal. This allows the bread to rise & expand up and out evenly. If the bread looks a little lopsided, you can try to fix it by letting it rest 5 minutes and gently stretching it out again. Just don’t knead the dough again – you’ll pop all the beautiful gas that took 1.5 hours to create!
- Turn the bread over so that its seam side down. Cover the loaf with a damp kitchen towel. Repeat with the other dough halve. Leave the loaves to rest on your well-floured pizza peel or cutting board for 30 minutes. After resting, take a sharp paring knife and make 3-4 shallow, diagonal slashes on the surface of the loaf. This allows the steam in the bread to escape so that it expands evenly during the baking process.
- When you are ready to bake, remove your baking vessel. Carefully slide the gorgeous loaf into or onto your baking vessel. I like baking one loaf at a time. The most important equipment to have is an instant read thermometer to measure temperature of the bread.
If you are using a long cast-iron pot or covered baker: -> Before closing the lid on your pot/baker, put 1/4 cup of water directly in the pot. Cover immediately. Put pot in oven. -> Bake 10 minutes. Remove lid of pot. Bake another 14 minutes. Check temperature of the bread – internal should be 190-210F. Remove and let cool before cutting into it. Repeat with other loaf. (For convection ovens- bake 8 min covered, 10-12 min uncovered. Check temperature of bread) To re-crisp the crust, put in 375F oven for 5 minutes. Eat one loaf, share the other loaf with a friend!*I have tons of active dry yeast, so I always use this and proof it with the water and sugar before adding the other ingredients. If you have the instant or rapid rise yeasts, you can follow the directions on the link.
Thursday, November 19, 2009
Falafel: makes enough to stuff about 3 full pita rounds (6 halves cut open)
1/2 C dried bread crumbs
handful flat leaf parsley
1 1/2 tsp. ground cumin
1/4-1/2 tsp (just shook it in?) turmeric
1/2 tsp. salt
1/4 tsp ground red pepper
2 garlic cloves, crushed
1/2 medium onion, diced
1 lg. egg
1 (15-oz) can chickpeas (garbanzo beans), rinsed and drained
1 Tbsp olive oil
Place everything in a food processor; process mixture until smooth. Divide mixture into 16-18 equal portions, and shape each portion into a 1/4-inch-thick patty. Heat additional olive oil in a nonstick skillet over medium-high heat. Add patties, and cook until patties are browned on both sides. I had to add oil every time I put a new batch in the pan.
Salad with a dill sauce: (I know falafel is usually served with cucumbers and tzatziki sauce, but I didn't have cucumbers nor did I have tahini. This worked out really well and complimented the falafel well)
Romaine Lettuce, chopped thinly
2 Tbsp (ish) mayo
3 Tbsp (ish) sour cream thinned with milk to a yogurt consistency*
a generous amount of dried dill
a splash or two of lemon juice
Mix it all together.
*Or just use plain yogurt! I just didn't have any on hand.
Pitas: Makes 8 whole pita rounds. I've made these 3-4 times now and I have vowed to never buy store pitas again. They are soooooo much better! The original recipe is here.
1 1/8 C. warm water (about 110*)
3 C. AP Flour
1 tsp salt (I always use kosher in baking)
1 Tbsp vegetable oil
1 1/2 tsp white sugar
1 1/2 tsp active dry yeast
1. Preheat oven to 500*. Place all ingredients in bread pan of bread machine, select Dough setting and start. Move on to step 2 after machine beeps and is done.
2. Turn dough onto a lightly floured surgace. Gently roll and stretch dough into a 12 inch rope. With a sharp knife or dough cutter, divide dough into 8 pieces. Roll each into a smooth ball. With a rolling pin, roll each ball into a 6-7 in. circle. Set aside on a lightly floured counterop and cover with a tea towel until you put it in the oven.
3. Place 2-3 pitas on a wire cookie cooling rack. Place rack directly on the oven rack. Bake 4-5 min. until puffed and top is beginning to brown.
4. Remove from oven and immediately place on a plate and put a damp kitchen towel over them until soft. Onve pitas are softened, either cut in half or split top edge to fill the pitas. They can be stored in a plastic bag in the fridge for several days or in the freezer for 1-2 months.
Glorious. Stuff the halved pitas with the salad a falafel and enjoy!
Thursday, October 8, 2009
A better burger bun- 8 buns
3/4 C. water
2 Tbsp butter
1 large egg
3 1/2 C. bread flour
1/4 C. sugar
1 1/4 tsp kosher salt
1 Tbsp yeast
- If using active dry yeast, proof it in the water with the sugar and add the rest of the ingredients after it bubbles. If using instant yeast, just add all the ingredients at the same time.
- Knead by hand or mixer. (If using a mixer, know mine was a stickier dough and did not clear the sides of the bowl. I had to scrape it down a couple times.) Form it into a ball if it isn't already.
- Place it in a greased (I used spray) bowl and cover it for 1 hour or until double.
- Gently deflate the dough and divide it into 8 pieces. Shape each piece into a 1"(ish) thick and about 3 in. across.
- Place on a lightly greased baking sheet, cover, and let rise 30-60 min. or until very puffy.
- Lightly brush with an egg wash.
- Bake at 375* for 12-15 min. or until golden.