When I made the menu plan I knew I would be home on Thursday afternoon so I would have more time than usual to make a more involved dinner. I planned all week on making the Panera Bread's Creamy Potato Soup and Pastor Ryan's Bloomin' Herb Bread. It was delicious. I struggled a little with the bread and will be making it again to see if I can make it better this time. Don't get me wrong it was not a complete failure. . . it tasted great and I enjoyed it (I think everyone else did too). I really enjoyed the soup too. The ground red pepper added a bit of a kick to the soup which was a nice variation to other potato soups I have eaten.
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Panera Bread’s Creamy Potato Soup
from Lynn’s Kitchen Creations
Print Recipe
6 cups chicken broth
6 cups potatoes, peeled and cubed
1/2 teaspoon seasoning salt
1/4 teaspoon white pepper
1/4 teaspoon ground red pepper
1 (8 ounce) package cream cheese, cut into chunks, room temperature
4 slices bacon, cooked and crumbled (optional)
sharp cheddar cheese, shredded (optional)
Combine broth, potatoes and spices. Boil on medium heat until potatoes are tender. Smash a few of the potatoes to release their starch for thickening. If you like it smooth smash more, if you like it chunky just smash a little of it. You can decide the texture of it. Reduce to low heat. Add cream cheese. Heat, stirring frequently, until cheese melts. Ladle into bowls. Sprinkle a little bacon over each bowl of soup.
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Pastor Ryan’s Bloomin’ Herb Bread
from The Pioneer Woman Cooks
Print Recipe
20 ounces, weight bread flour (all purpose is okay, too) - About 4 Cups
8 ounces, fluid water
4 ounces, fluid melted butter with chopped herbs of choice (chives, rosemary, or thyme)
2 tsp salt
1 tsp active or instant yeast (if active, it would be best to sprinkle yeast over the water to let it start to work before mixing it in)
Combine all ingredients together in a stand mixer with the dough hook (it can be done by hand…it just takes longer). Mix them together for about 10 minutes or so until a windowpane can be successfully achieved with the dough. This is where you can pull off a small chunk of the dough you’re kneading and stretch it gently to see if it is somewhat translucent. If you can do this without it tearing, it’s ready. Once this elasticity has been achieved, the dough can sit out with plastic wrap over it for 1-4 hours to double in size. After it’s gotten bigger, it should be kneaded for a minute or two so that the yeast can redistribute. Preheat oven to 450. Form it into a dome and place in a covered cast iron pan after coating it with olive oil and a sprinkling of kosher salt. Cut a large ‘X’ into the surface of the bread dough so it can bloom! Bake inside a covered cast iron pan after coating the rounded dough with olive oil and sprinkling with kosher salt. Bake for 30 minutes with the lid on, then remove lid to finish it off for another 15 to 30 minutes (internal temperature should be between 200 and 210).
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Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
January 14, 2011
July 29, 2010
Memories. . .
The first recipe I posted on this here blog was Chicken Gyros. I find it extremely sad that I have not made them since that post almost one year ago. We loved them then and we love them now. PE even commented what a great summertime meal it is. We used lettuce fresh from the garden and tomatoes, onions, and cucumbers from the co-op. I did a much better job with the Soft Wrap Bread this time. The first two were sort of small and a little thicker but the other six were perfect. For work the next day PE took the leftover bread and some chicken and other stuff to have gyros for his lunch and I made it into a salad with the tzatziki as dressing. My salad was great! I forgot to ask PE how everything reheated for him.
In addition to the gyros I made a Grape Salad/Dessert. I have received grapes the last three weeks (possibly more) from the co-op so I had an abundance of grapes to get used. For some reason the kids will snarf down the red grapes but the green ones sort of just sat there. I understand they aren't quite as sweet but these grapes also weren't as tart as I have had before. This last week we received black grapes. The week isn't finished so I can't say how those have been going. Anyway, the recipe. Depending on the recipe you use this is either called a salad or a dessert and it can be eaten as either. It is sweet enough to be a dessert but grapey enough to be in the fruit salad category. Whatever you call it I found it to be quite delicious. The sauce/topping combination reminded me and Moo of the Caramel Apple Dip we enjoy.
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Grape Salad/Dessert
adapted from The Cooking Divas and SkinnyTaste
Print Recipe
1 lb black seedless grapes
1 lb green seedless grapes
1/2 cup sour cream
4 oz Neufchatel cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla extract, to taste
1/2 cup brown sugar
1/2 cup crushed walnuts
Wash and stem grapes. Let grapes dry then cut in half. Spread grapes in casserole dish or other shallow serving dish. Set aside. Mix sour cream, cream cheese, white sugar, and vanilla by hand or with mixer until combined. Stir mixture into grapes. Combine brown sugar walnuts. Sprinkle over top of grapes to completely cover. Chill overnight.
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In addition to the gyros I made a Grape Salad/Dessert. I have received grapes the last three weeks (possibly more) from the co-op so I had an abundance of grapes to get used. For some reason the kids will snarf down the red grapes but the green ones sort of just sat there. I understand they aren't quite as sweet but these grapes also weren't as tart as I have had before. This last week we received black grapes. The week isn't finished so I can't say how those have been going. Anyway, the recipe. Depending on the recipe you use this is either called a salad or a dessert and it can be eaten as either. It is sweet enough to be a dessert but grapey enough to be in the fruit salad category. Whatever you call it I found it to be quite delicious. The sauce/topping combination reminded me and Moo of the Caramel Apple Dip we enjoy.
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Grape Salad/Dessert
adapted from The Cooking Divas and SkinnyTaste
Print Recipe
1 lb black seedless grapes
1 lb green seedless grapes
1/2 cup sour cream
4 oz Neufchatel cheese, softened
1/4 cup granulated sugar
1/2 tsp vanilla extract, to taste
1/2 cup brown sugar
1/2 cup crushed walnuts
Wash and stem grapes. Let grapes dry then cut in half. Spread grapes in casserole dish or other shallow serving dish. Set aside. Mix sour cream, cream cheese, white sugar, and vanilla by hand or with mixer until combined. Stir mixture into grapes. Combine brown sugar walnuts. Sprinkle over top of grapes to completely cover. Chill overnight.
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March 15, 2010
Snickerdoodle and Spell Checker Do Not Go Together
Really?!? Should it be this difficult to get posts typed up? I wouldn't think so but proof is in the pudding as they say and this pudding (aka blog) is missing quite a few ingredients (posts). Okay not so much missing but not added. (Decongestant head is writing today.)
I will play catch up another day. For today I will post the recipes I made yesterday. I made Cheesy Chicken Lasagna, Garlic-Herb Braid, and Brown Butter Snickerdoodles. The way the directions worked out with the different items, it worked out really nice. I melted the butter for the snickerdoodles while I was cooking the noodles. I let the butter cool while I put the lasagna together. While the bread rested for 10 minutes I mixed the snickerdoodle dough and then let it sit in the refrigerator until after dinner. So that probably made no sense to anyone other than me BUT if you read the directions on the recipes I am sure it will be as clear as dirty water for you.
The Cheesy Chicken Lasagna was a nice change from the traditional lasagna and by using the shredded chicken it went together easily even though the chicken sauce simmered for 25 minutes. The leftovers were delicious as well. The Garlic-Herb Braid was fabulous. Braiding bread is just like braiding anything else and it gives the bread such a nice look. I ate a piece when I got home from work today and it was just as good as it was last night. Brown Butter and Snickerdoodles do I really need to tell you how the cookies were? Of course I do. De.li.cious!! I love snickerdoodles and I love brown butter and the combination is truly spectacular. I can't be making these to often because between PE and I we could eat the whole batch in a day or two. Not the best thing to do.
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Cheesy Chicken Lasagna
from What's for Dinner?
Print Recipe
2 cans (12 oz) evaporated milk (not fat-free) substitute (listed below)
1 (1 oz) pkg. dry Ranch dressing mix
3 cups chicken, cooked and shredded or cubed
1/8 tsp pepper
1 (16oz) pkg. lasagna noodles, cooked
3 cups grated pizza blend cheese (or any combination of cheese)
Cook the noodles as directed on the package. Once noodles are done--rinse in cold water and lay out on waxed paper or plastic wrap. Combine evaporated milk and ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, for at least 25 minutes, stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9x13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.
*Evaporated milk substitute - add 2/3 cup powdered milk to 2/3 cup plus 2 tsp water. This makes 3/4 cup evaporated milk.
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Garlic-Herb Braid
from Christie's Kitchen Creations
Print Recipe
4 to 4 1/2 cups all-purpose flour
3 Tbsp sugar
2 pkg. (1/4 oz. each) quick-rise yeast (4 1/2 tsp)
2 tsp dried basil
1 3/4 tsp dill weed
1 1/2 tsp salt
3/4 tsp garlic powder
3/4 tsp dried rosemary, crushed
3/4 cup milk
1/2 cup water
1/4 cup butter, cubed
1 egg
1 Tbsp butter, melted
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and cubed butter to 120-130 degrees. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into thirds. Shape each into a 15-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375 for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool.
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Brown Butter Snickerdoodles
adapted from RecipeGirl.com
Print Recipe
1 cup butter
1 1/2 cups granulated sugar
2 large eggs
2 3/4 cups flour, sifted
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
For rolling:
1/2 cup granulated sugar
1 1/2 tsp ground cinnamon
In a small saucepan, melt butter at medium heat. Reduce to simmer and stir until butter turns golden brown. Remove from heat and let cool. In a large bowl, whisk together cooled butter, sugar and eggs. Sift dry ingredients together and stir into wet mixture. Cover bowl and chill dough in refrigerator until firm. Preheat oven to 375. Roll dough into small balls (about 1 1/2 Tbsp of dough per ball). Roll balls in mixture of cinnamon and sugar, and place on ungreased baking sheet. Bake 8-10 minutes until cookies are flattened and crinkly.
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I will play catch up another day. For today I will post the recipes I made yesterday. I made Cheesy Chicken Lasagna, Garlic-Herb Braid, and Brown Butter Snickerdoodles. The way the directions worked out with the different items, it worked out really nice. I melted the butter for the snickerdoodles while I was cooking the noodles. I let the butter cool while I put the lasagna together. While the bread rested for 10 minutes I mixed the snickerdoodle dough and then let it sit in the refrigerator until after dinner. So that probably made no sense to anyone other than me BUT if you read the directions on the recipes I am sure it will be as clear as dirty water for you.
The Cheesy Chicken Lasagna was a nice change from the traditional lasagna and by using the shredded chicken it went together easily even though the chicken sauce simmered for 25 minutes. The leftovers were delicious as well. The Garlic-Herb Braid was fabulous. Braiding bread is just like braiding anything else and it gives the bread such a nice look. I ate a piece when I got home from work today and it was just as good as it was last night. Brown Butter and Snickerdoodles do I really need to tell you how the cookies were? Of course I do. De.li.cious!! I love snickerdoodles and I love brown butter and the combination is truly spectacular. I can't be making these to often because between PE and I we could eat the whole batch in a day or two. Not the best thing to do.
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Cheesy Chicken Lasagna
from What's for Dinner?
Print Recipe
2 cans (12 oz) evaporated milk (not fat-free) substitute (listed below)
1 (1 oz) pkg. dry Ranch dressing mix
3 cups chicken, cooked and shredded or cubed
1/8 tsp pepper
1 (16oz) pkg. lasagna noodles, cooked
3 cups grated pizza blend cheese (or any combination of cheese)
Cook the noodles as directed on the package. Once noodles are done--rinse in cold water and lay out on waxed paper or plastic wrap. Combine evaporated milk and ranch dressing in a 3 quart heavy saucepan. Heat over low heat, stirring frequently until dry ingredients are dissolved. Stir in chicken and pepper. Simmer, uncovered, for at least 25 minutes, stirring frequently. Layer half of lasagna noodles, poultry sauce, and cheese in well-buttered 9x13 pan. Repeat layers again. Bake at 350 for 35-40 minutes or until hot and bubbly. Let rest 10 minutes before serving.
*Evaporated milk substitute - add 2/3 cup powdered milk to 2/3 cup plus 2 tsp water. This makes 3/4 cup evaporated milk.
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Garlic-Herb Braid
from Christie's Kitchen Creations
Print Recipe
4 to 4 1/2 cups all-purpose flour
3 Tbsp sugar
2 pkg. (1/4 oz. each) quick-rise yeast (4 1/2 tsp)
2 tsp dried basil
1 3/4 tsp dill weed
1 1/2 tsp salt
3/4 tsp garlic powder
3/4 tsp dried rosemary, crushed
3/4 cup milk
1/2 cup water
1/4 cup butter, cubed
1 egg
1 Tbsp butter, melted
In a large bowl, combine 1-1/2 cups flour, sugar, yeast and seasonings. In a small saucepan, heat the milk, water and cubed butter to 120-130 degrees. Add to dry ingredients; beat just until moistened. Add egg; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 4-6 minutes. Cover and let rest for 10 minutes. Divide dough into thirds. Shape each into a 15-in. rope. Place ropes on a greased baking sheet and braid; pinch ends to seal and tuck under. Cover and let rise in a warm place until doubled, about 25 minutes. Bake at 375 for 20-25 minutes or until golden brown. Brush with melted butter. Remove from pan to a wire rack to cool.
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Brown Butter Snickerdoodles
adapted from RecipeGirl.com
Print Recipe
1 cup butter
1 1/2 cups granulated sugar
2 large eggs
2 3/4 cups flour, sifted
2 tsp cream of tartar
1 tsp baking soda
1/2 tsp salt
For rolling:
1/2 cup granulated sugar
1 1/2 tsp ground cinnamon
In a small saucepan, melt butter at medium heat. Reduce to simmer and stir until butter turns golden brown. Remove from heat and let cool. In a large bowl, whisk together cooled butter, sugar and eggs. Sift dry ingredients together and stir into wet mixture. Cover bowl and chill dough in refrigerator until firm. Preheat oven to 375. Roll dough into small balls (about 1 1/2 Tbsp of dough per ball). Roll balls in mixture of cinnamon and sugar, and place on ungreased baking sheet. Bake 8-10 minutes until cookies are flattened and crinkly.
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November 16, 2009
I. Made. Bread.
As in the kind that has to rise in a pan not the quick kind that involves no rising. This is HUGE for me. It was pretty uneventful. One loaf is most of the way gone after less than 24 hours so I call that good. It made excellent toast.
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Anadama Bread
adapted from A Blog About Food
Print Recipe
1 cup oatmeal
1/2 cup cornmeal
2 cups boiling water
2 tsp salt
1/2 cup molasses
2 cups warm water
2 tsp oil
2 Tbsp yeast
7-9 cups flour
Put oatmeal, corn meal, salt and boiling water in a big bowl, and stir until everything is wet. Wait twenty minutes. Add molasses, oil and warm water to the bowl. Sprinkle the yeast over the top of the mixture. Stir until all the yeast is wet. Add 5 cups of flour to the mix, one at a time, and stir. Add additional flour (probably between 1 and 2 cups) a little at a time until dough sticks together but is not sticky. Let ball sit for 20-30 minutes. Punch it down and knead it one more time. Cut ball of dough into thirds, and make a loaf out of each. Place in a greased bread pan and let sit for 30 minutes. Bake at 375 for 30 minutes
++There is a way to roll the dough for bread. Did you know that? Lucky for me I remembered seeing Cooking W. do 'something' with her dough before putting it in the pan. So I looked it up online--isn't the internet great!?!
++One thing--I have no idea how to tell if bread is done so thankfully it was. . . done. I need to look that one up. I didn't think about it prior to the bread being done because I was cooking dinner. I will definitely look it up before the next time.
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Anadama Bread
adapted from A Blog About Food
Print Recipe
1 cup oatmeal
1/2 cup cornmeal
2 cups boiling water
2 tsp salt
1/2 cup molasses
2 cups warm water
2 tsp oil
2 Tbsp yeast
7-9 cups flour
Put oatmeal, corn meal, salt and boiling water in a big bowl, and stir until everything is wet. Wait twenty minutes. Add molasses, oil and warm water to the bowl. Sprinkle the yeast over the top of the mixture. Stir until all the yeast is wet. Add 5 cups of flour to the mix, one at a time, and stir. Add additional flour (probably between 1 and 2 cups) a little at a time until dough sticks together but is not sticky. Let ball sit for 20-30 minutes. Punch it down and knead it one more time. Cut ball of dough into thirds, and make a loaf out of each. Place in a greased bread pan and let sit for 30 minutes. Bake at 375 for 30 minutes
++There is a way to roll the dough for bread. Did you know that? Lucky for me I remembered seeing Cooking W. do 'something' with her dough before putting it in the pan. So I looked it up online--isn't the internet great!?!
++One thing--I have no idea how to tell if bread is done so thankfully it was. . . done. I need to look that one up. I didn't think about it prior to the bread being done because I was cooking dinner. I will definitely look it up before the next time.
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What I Did On My Day Off
Not quite sure why but lately the first thing I think when I take a day off from work is, "Hmmm, what can I bake/cook?" Does that make my life sad? (I think it does . . . a little.) Friday, I took the day off and while Bob was at school I started Italian Bread Bowls and baked Pumpkin Bars. Note--make sure you have ample time to fully bake your Pumpkin Bars before starting. You know, don't get carried away and have to fret over whether to be a little late picking kids up from school or completely baking the Pumpkin Bars. Don't worry, I was on time and one of the two pans of bars was perfectly fine. The other one could have used a couple more minutes but were still okay to eat.
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Italian Bread Bowls
from Taste the Joy
Print Recipe
1 1/2 Tbsp yeast
2 1/2 cups warm water
2 tsp salt
2 Tbsp vegetable oil
7 cups all-purpose flour
1 Tbsp cornmeal
1 egg white
1 Tbsp water
In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (all 7 cups may not be used). When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes. Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
++I baked these on Friday and served them with soup on Saturday. That worked out great.
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Pumpkin Bars
from Real Mom Kitchen
Print Recipe
6 eggs
3/4 cup oil
3/4 cup applesauce
3 cups sugar
1 1/2 tsp vanilla
1 large (29 oz) can pumpkin
3 1/4 cups flour
1 1/2 tsp baking soda
1 Tbsp cinnamon
1 1/2 tsp salt
chocolate chips or cream cheese frosting or both
Mix together eggs, oil, sugar, vanilla, and pumpkin. Fold in dry ingredients and pour into jelly roll pan. Frost with cream cheese frosting.
Cream Cheese Frosting
1 (8 oz) pkg cream cheese
8 Tbsp butter, softened
1 cup powdered sugar
1 tsp vanilla
Blend together cream cheese and butter until smooth. Beat in podered sugar and vanilla.
++I used two quarter sheet pans. I stirred 1 cup of chocolate chips into one pan and frosted the other. I enjoyed the frosted bars better than the chocolate chip bars; however, everyone else preferred the chocolate chip bars.
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Italian Bread Bowls
from Taste the Joy
Print Recipe
1 1/2 Tbsp yeast
2 1/2 cups warm water
2 tsp salt
2 Tbsp vegetable oil
7 cups all-purpose flour
1 Tbsp cornmeal
1 egg white
1 Tbsp water
In a large bowl (or bowl of an electric mixer), dissolve yeast in warm water. Let stand until creamy, about 10 minutes. Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition until a soft but not sticky dough is formed (all 7 cups may not be used). When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes (or let knead in an electric mixer). Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes. Punch dough down, and divide into 6-8 equal portions. Shape each portion into a round ball. Place loaves on lightly greased baking sheets sprinkled with cornmeal (or use silpat liners or parchment paper). Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes. Preheat oven to 400 degrees. In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash. Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.
++I baked these on Friday and served them with soup on Saturday. That worked out great.
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Pumpkin Bars
from Real Mom Kitchen
Print Recipe
6 eggs
3/4 cup oil
3/4 cup applesauce
3 cups sugar
1 1/2 tsp vanilla
1 large (29 oz) can pumpkin
3 1/4 cups flour
1 1/2 tsp baking soda
1 Tbsp cinnamon
1 1/2 tsp salt
chocolate chips or cream cheese frosting or both
Mix together eggs, oil, sugar, vanilla, and pumpkin. Fold in dry ingredients and pour into jelly roll pan. Frost with cream cheese frosting.
Cream Cheese Frosting
1 (8 oz) pkg cream cheese
8 Tbsp butter, softened
1 cup powdered sugar
1 tsp vanilla
Blend together cream cheese and butter until smooth. Beat in podered sugar and vanilla.
++I used two quarter sheet pans. I stirred 1 cup of chocolate chips into one pan and frosted the other. I enjoyed the frosted bars better than the chocolate chip bars; however, everyone else preferred the chocolate chip bars.
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November 2, 2009
One Down Three to Go
I finally have the last of my cards complete and in the mail. Now I just have to finish up the swap I hosted. The last cards should be here today and I can get them mailed out. I can't even fully express how happy I am to be free of that obligation. Even with having to finish up the cards I was able to cook everything on my list (all recipes are below).
Friday Moo and I made White Velvet Sugar Cookies with Whipped Cream Cheese Frosting. We took them over to KLB's for a girls night with her and JB (KLB's sister). I was also supposed to take some of the pumpkin chocolate chip bread from the bakery; however, that wasn't going to work out so instead of just not taking some, I made Mini Pumpkin Chocolate Chip Bundt Cakes with Cinnamon Cream Cheese Drizzle. Why those? Because the bundt cakes took 14 minutes to cook and the bread would have baked for 50 or so.
Over at KLB's we ate Nutty Chicken Cubes, Brown & Serve Rolls, Muddy Buddies that KLB made, the desserts we made and we watched Sweeny Todd and The Strangers. We all had a fun night.
On Saturday I made Pumpkin Bread Bowls, Clam Chowder, Crispy Rice Candy Corn Treats, and a Chocolate Chip Cheese Ball. I needed a break from making cards so I made everything. PE helped with the cooking of the Clam Chowder. Nana joined us at A1's house for dinner. A1 made Cheesy Cheddar Broccoli Soup and an Artichoke Something or Other appetizer (she doesn't follow recipes or I would share). Everything was delicious.
As for the title of the post . . . one holiday (Halloween) down and three (Thanksgiving, Christmas, and New Year's) to go. Oh, how I hate these three months.
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White Velvet Sugar Cookies
from My Kitchen Cafe
Print Recipe
2 cups butter, softened
1 (8 oz) pkg. cream cheese, softened
2 cups sugar
2 egg yolks
1 tsp vanilla
4 3/4 cups flour
Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. The dough will be VERY soft; don't worry, it gets firmer after chilling. Cover and chill two hours or until firm. Roll out on floured surface to ¼ inch thickness. Cut into shapes; place on greased baking sheets (or use parchment paper). Bake at 350 degrees for 10-12 minutes or until set (but not browned). Cool 5 minutes. Place on wire racks to cool. Frost as desired.
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Whipped Cream Cheese Frosting
from My Kitchen Cafe
Print Recipe
1 (8 oz) package cream cheese, softened to room temperature
1 1/2 cups powdered sugar
1/8 tsp salt
1 tsp vanilla
1 1/2 cups heavy whipping cream
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters - and make sure the peaks are stiff not soft). Fold whipped cream into cream cheese mixture and mix carefully (so as not to deflate cream) but well. Frost to your heart's delight! (Be careful if adding coloring - the liquid food coloring found in the baking aisle can quickly thin your icing so you may need to add a bit more powdered sugar to compensate. I prefer to use Wilton's gel coloring but either will work.)
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Mini Pumpkin Chocolate Chip Bundt Cakes with Cinnamon Cream Cheese Drizzle
from Stephanie's Kitchen
Print Recipe
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp allspice
1/2 tsp cloves
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1/2 tsp vanilla extract
1/2 cup canned pumpkin
1 cup mini semi sweet chocolate chips
For the drizzle:
2 oz. cream cheese, softened
2 Tbsp butter, softened
2 cups confectioners’ sugar
1 tsp vanilla extract
2 Tbsp milk
dash of cinnamon
Whisk together the flour, baking powder, salt, cinnamon, cloves, allspice and nutmeg. Set aside. In a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well between additions. Add vanilla and pumpkin. Mix just until combined and creamy. Slowly add the flour mixture and mix just until combined. Gently stir in the chocolate chips. Grease the pan of your choice and fill the cups half way. Bake at 350 for 15-17 minutes or baked through and when cooled, transfer to a wire rack. Using a mixer, whip the cream cheese and butter until smooth and creamy. Add the confectioners’ sugar, vanilla and milk. Add a dash of cinnamon. Whip until smooth, than drizzle over the bundt cakes.
++I made six mini bundt cakes and six cupcakes.
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Muddy Buddies
from Chex® box
Print Recipe
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
1 1/2 cups powdered sugar
Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag or large bowl with lid. Add powdered sugar. Seal bag or cover bowl with lid; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
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Pumpkin Bread Bowls
from Everyday Food Storage
Print Recipe
2 Tbsp instant yeast
1/4 cup sugar
2 cups warm water
4 tsp salt
1/4 cup oil
6 1/2 cups whole wheat or white flour
yellow, red, and green food coloring
1. In a large bowl, dissolve the yeast and sugar in the warm water. Add the salt, oil, and flour and combine.
2. Knead the dough on a floured tabletop, adding more flour if needed, until it is smooth and elastic but not sticky or soft.
3. Place the dough in a lightly greased bowl, turn it over once, then cover with plastic wrap. Let the dough rise just until it has doubled in bulk (about 1 to 1 1/2 hours).
4. Punch down the dough. Divide the dough into four portions, and remove a small piece of dough from each portion for the stems.
5. Shape each pumpkin by grasping the dough from the bottom, stretching it upward, and gathering it on the top. Repeat this process until you have a uniform ball. Then firmly pinch together the gathered dough in the center and turn over the ball. Now gently squeeze the middle of the pumpkin to make it stand as tall as possible.
6. Place the pumpkin on a parchment-paper-lined sheet pan. Grease one end of a toothpick and insert it into the dough stem so that it protrudes an inch from the top. Stick the other end into the pumpkin top. Then cover each pumpkin with plastic wrap and let it rise to twice its size.
7. Uncover the risen dough. Holding the stem, slowly twist the toothpick to loosen it but don’t remove it.
8. In a small bowl, mix 2 tablespoons of water with 30 drops of yellow and 6 drops of red food coloring. Transfer a half teaspoon of the mixture to a small saucer and stir in a drop of green food coloring.
Use a small pastry brush to paint the stem green (the brush should not be too wet). Gently apply a coat of orange to the globe using a larger brush and long, soft strokes. Let the paint dry for about 2 minutes.
With a sharp knife, lightly score the dough to create the pumpkin’s vertical grooves (adults only).
9. Heat the oven to 375 degrees and bake the bread until it sounds hollow when you tap the crust, about 35 to 40 minutes.
10. Set the pumpkin on a cooling rack and twist the toothpick to remove it. If the crust seems soft, cool the bread completely, then bake it for another 5 to 10 minutes.
Before serving, slice off the top of the pumpkin and pull out the bread from the inside, leaving the bowl about 1” thick on the sides and bottom. Fill with soup.
++The bread bowls can be made the day before.
++I used my stand mixer to knead for 10 minutes and skipped the first rise in step #3.
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Chocolate Chip Cheese Ball
from Mommy's Kitchen
Print Recipe
1 (8 oz) pkg. cream cheese
1/2 cup butter not margarine
1/4 tsp vanilla
2 Tbsp brown sugar
3/4 cup confectioners sugar
3/4 cup mini chocolate chips
3/4 cup finely chopped pecans (optional)
graham crackers, chocolate graham crackers, vanilla wafers or animal crackers.
Beat softened cream cheese, butter, and vanilla until creamy. Slowly add sugars until blended. Stir in chocolate chips. Place mixture in a plastic container. Refrigerate for 1 -2 hours form into a ball and roll ball in pecans (optional) you can also roll the cheese ball into graham cracker crumbs or more mini chocolate chips.
++I colored the cheese ball orange to be a little festive.
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Crispy Rice Candy Corn Treats
from PaulaDeen.com
Print Recipe
4 Tbsp butter
1 (10 oz) bag marshmallows
1/4 tsp salt
1 tsp vanilla
6 cups crispy rice cereal (preferred brand: Kellogg’s Rice Krispies)
1 cup rough chopped candy corns
Spray a 13x9 glass baking dish and rubber spatula with non stick spray. In a medium sized sauce pan over low heat, add butter to melt. Once melted add marshmallows, salt, and vanilla. Stir continuously until the marshmallows have reached a smooth consistency. Remove from heat and fold in the cereal and candy corns until completely coated. Add the mixture to the greased baking dish and smooth out evenly. Allow to cool before cutting into squares.
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Clam Chowder
adapted from Favorite Family Recipes
Print Recipe
2 cups potatoes, diced
1 cup celery, diced
1 cup onions, diced
1 cup leeks, diced*
3⁄4 cup clams, steamed or sautéed (see below)
3⁄4 Tbsp FRESH ground black pepper
1 1⁄2 Tbsp salt (use KOSHER salt, not table salt)
3⁄4 Tbsp whole thyme
6 bay leaves
1 tsp Tabasco
3⁄4 cup sherry or chicken broth
2 cups water
3⁄4 cup clam juice
3⁄4 cup melted butter
1 cup flour
2 quarts half and half
Combine melted butter and flour in oven-proof container. Bake at 325 for 30 minutes. In a large saucepan, combine remaining ingredients except half and half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.
Steamed Clams:
1/4 cup water
1/2 cup chicken broth
6 cloves garlic, crushed
2 – 3 lbs clams (rinse them off really good, then put them in a bowl with salt water in the fridge for a while)
Bring first three ingredients to a boil. Add clams, cover with a lid, then steam until all the clam shells open up (about 5-10 minutes). Do not over cook. Remove from heat, drain... and that's it!
Sautéed Clams:
1/2 - 1 cup butter
6 cloves garlic, crushed
3/4 cup clams, chopped
Saute until cooked.
*If you have never used leeks before click here to view how to clean and cut them.
++We used canned clams this time and it was tasty. Nothing beats fresh clams though.
++I didn't have any half and half so I used 1 qt of milk and 1 qt of whipping cream (I use this substitution a lot).
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Friday Moo and I made White Velvet Sugar Cookies with Whipped Cream Cheese Frosting. We took them over to KLB's for a girls night with her and JB (KLB's sister). I was also supposed to take some of the pumpkin chocolate chip bread from the bakery; however, that wasn't going to work out so instead of just not taking some, I made Mini Pumpkin Chocolate Chip Bundt Cakes with Cinnamon Cream Cheese Drizzle. Why those? Because the bundt cakes took 14 minutes to cook and the bread would have baked for 50 or so.
Over at KLB's we ate Nutty Chicken Cubes, Brown & Serve Rolls, Muddy Buddies that KLB made, the desserts we made and we watched Sweeny Todd and The Strangers. We all had a fun night.
On Saturday I made Pumpkin Bread Bowls, Clam Chowder, Crispy Rice Candy Corn Treats, and a Chocolate Chip Cheese Ball. I needed a break from making cards so I made everything. PE helped with the cooking of the Clam Chowder. Nana joined us at A1's house for dinner. A1 made Cheesy Cheddar Broccoli Soup and an Artichoke Something or Other appetizer (she doesn't follow recipes or I would share). Everything was delicious.
As for the title of the post . . . one holiday (Halloween) down and three (Thanksgiving, Christmas, and New Year's) to go. Oh, how I hate these three months.
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White Velvet Sugar Cookies
from My Kitchen Cafe
Print Recipe
2 cups butter, softened
1 (8 oz) pkg. cream cheese, softened
2 cups sugar
2 egg yolks
1 tsp vanilla
4 3/4 cups flour
Cream butter and cream cheese until light and fluffy. Add sugar, egg yolks and vanilla; mix well. Gradually add flour. The dough will be VERY soft; don't worry, it gets firmer after chilling. Cover and chill two hours or until firm. Roll out on floured surface to ¼ inch thickness. Cut into shapes; place on greased baking sheets (or use parchment paper). Bake at 350 degrees for 10-12 minutes or until set (but not browned). Cool 5 minutes. Place on wire racks to cool. Frost as desired.
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Whipped Cream Cheese Frosting
from My Kitchen Cafe
Print Recipe
1 (8 oz) package cream cheese, softened to room temperature
1 1/2 cups powdered sugar
1/8 tsp salt
1 tsp vanilla
1 1/2 cups heavy whipping cream
In a large bowl combine cream cheese, sugar, salt and vanilla. Beat until light and fluffy. Set aside. In another medium bowl, beat whipped cream until stiff peaks form (it helps to use a chilled bowl and chilled beaters - and make sure the peaks are stiff not soft). Fold whipped cream into cream cheese mixture and mix carefully (so as not to deflate cream) but well. Frost to your heart's delight! (Be careful if adding coloring - the liquid food coloring found in the baking aisle can quickly thin your icing so you may need to add a bit more powdered sugar to compensate. I prefer to use Wilton's gel coloring but either will work.)
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Mini Pumpkin Chocolate Chip Bundt Cakes with Cinnamon Cream Cheese Drizzle
from Stephanie's Kitchen
Print Recipe
1 1/2 cups all purpose flour
1 tsp baking powder
1/4 tsp salt
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/2 tsp allspice
1/2 tsp cloves
1/2 cup butter, at room temperature
1 cup granulated sugar
2 eggs
1/2 tsp vanilla extract
1/2 cup canned pumpkin
1 cup mini semi sweet chocolate chips
For the drizzle:
2 oz. cream cheese, softened
2 Tbsp butter, softened
2 cups confectioners’ sugar
1 tsp vanilla extract
2 Tbsp milk
dash of cinnamon
Whisk together the flour, baking powder, salt, cinnamon, cloves, allspice and nutmeg. Set aside. In a mixer, beat the butter and sugar until fluffy. Add eggs one at a time, mixing well between additions. Add vanilla and pumpkin. Mix just until combined and creamy. Slowly add the flour mixture and mix just until combined. Gently stir in the chocolate chips. Grease the pan of your choice and fill the cups half way. Bake at 350 for 15-17 minutes or baked through and when cooled, transfer to a wire rack. Using a mixer, whip the cream cheese and butter until smooth and creamy. Add the confectioners’ sugar, vanilla and milk. Add a dash of cinnamon. Whip until smooth, than drizzle over the bundt cakes.
++I made six mini bundt cakes and six cupcakes.
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Muddy Buddies
from Chex® box
Print Recipe
9 cups Corn Chex®, Rice Chex®, Wheat Chex® or Chocolate Chex® cereal (or combination)
1 cup semisweet chocolate chips
1/2 cup peanut butter
1/4 cup butter or margarine
1 tsp vanilla
1 1/2 cups powdered sugar
Into large bowl, measure cereal; set aside. In 1-quart microwavable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag or large bowl with lid. Add powdered sugar. Seal bag or cover bowl with lid; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
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Pumpkin Bread Bowls
from Everyday Food Storage
Print Recipe
2 Tbsp instant yeast
1/4 cup sugar
2 cups warm water
4 tsp salt
1/4 cup oil
6 1/2 cups whole wheat or white flour
yellow, red, and green food coloring
1. In a large bowl, dissolve the yeast and sugar in the warm water. Add the salt, oil, and flour and combine.
2. Knead the dough on a floured tabletop, adding more flour if needed, until it is smooth and elastic but not sticky or soft.
3. Place the dough in a lightly greased bowl, turn it over once, then cover with plastic wrap. Let the dough rise just until it has doubled in bulk (about 1 to 1 1/2 hours).
4. Punch down the dough. Divide the dough into four portions, and remove a small piece of dough from each portion for the stems.
5. Shape each pumpkin by grasping the dough from the bottom, stretching it upward, and gathering it on the top. Repeat this process until you have a uniform ball. Then firmly pinch together the gathered dough in the center and turn over the ball. Now gently squeeze the middle of the pumpkin to make it stand as tall as possible.
6. Place the pumpkin on a parchment-paper-lined sheet pan. Grease one end of a toothpick and insert it into the dough stem so that it protrudes an inch from the top. Stick the other end into the pumpkin top. Then cover each pumpkin with plastic wrap and let it rise to twice its size.
7. Uncover the risen dough. Holding the stem, slowly twist the toothpick to loosen it but don’t remove it.
8. In a small bowl, mix 2 tablespoons of water with 30 drops of yellow and 6 drops of red food coloring. Transfer a half teaspoon of the mixture to a small saucer and stir in a drop of green food coloring.
Use a small pastry brush to paint the stem green (the brush should not be too wet). Gently apply a coat of orange to the globe using a larger brush and long, soft strokes. Let the paint dry for about 2 minutes.
With a sharp knife, lightly score the dough to create the pumpkin’s vertical grooves (adults only).
9. Heat the oven to 375 degrees and bake the bread until it sounds hollow when you tap the crust, about 35 to 40 minutes.
10. Set the pumpkin on a cooling rack and twist the toothpick to remove it. If the crust seems soft, cool the bread completely, then bake it for another 5 to 10 minutes.
Before serving, slice off the top of the pumpkin and pull out the bread from the inside, leaving the bowl about 1” thick on the sides and bottom. Fill with soup.
++The bread bowls can be made the day before.
++I used my stand mixer to knead for 10 minutes and skipped the first rise in step #3.
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Chocolate Chip Cheese Ball
from Mommy's Kitchen
Print Recipe
1 (8 oz) pkg. cream cheese
1/2 cup butter not margarine
1/4 tsp vanilla
2 Tbsp brown sugar
3/4 cup confectioners sugar
3/4 cup mini chocolate chips
3/4 cup finely chopped pecans (optional)
graham crackers, chocolate graham crackers, vanilla wafers or animal crackers.
Beat softened cream cheese, butter, and vanilla until creamy. Slowly add sugars until blended. Stir in chocolate chips. Place mixture in a plastic container. Refrigerate for 1 -2 hours form into a ball and roll ball in pecans (optional) you can also roll the cheese ball into graham cracker crumbs or more mini chocolate chips.
++I colored the cheese ball orange to be a little festive.
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Crispy Rice Candy Corn Treats
from PaulaDeen.com
Print Recipe
4 Tbsp butter
1 (10 oz) bag marshmallows
1/4 tsp salt
1 tsp vanilla
6 cups crispy rice cereal (preferred brand: Kellogg’s Rice Krispies)
1 cup rough chopped candy corns
Spray a 13x9 glass baking dish and rubber spatula with non stick spray. In a medium sized sauce pan over low heat, add butter to melt. Once melted add marshmallows, salt, and vanilla. Stir continuously until the marshmallows have reached a smooth consistency. Remove from heat and fold in the cereal and candy corns until completely coated. Add the mixture to the greased baking dish and smooth out evenly. Allow to cool before cutting into squares.
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Clam Chowder
adapted from Favorite Family Recipes
Print Recipe
2 cups potatoes, diced
1 cup celery, diced
1 cup onions, diced
1 cup leeks, diced*
3⁄4 cup clams, steamed or sautéed (see below)
3⁄4 Tbsp FRESH ground black pepper
1 1⁄2 Tbsp salt (use KOSHER salt, not table salt)
3⁄4 Tbsp whole thyme
6 bay leaves
1 tsp Tabasco
3⁄4 cup sherry or chicken broth
2 cups water
3⁄4 cup clam juice
3⁄4 cup melted butter
1 cup flour
2 quarts half and half
Combine melted butter and flour in oven-proof container. Bake at 325 for 30 minutes. In a large saucepan, combine remaining ingredients except half and half. Simmer until potatoes are thoroughly cooked. Stir butter-flour mixture into chowder and stir until thick. Mixture will be slightly less thick than cookie dough. Remove chowder from heat. Stir in half and half until blended. Heat to serving temperature, stirring occasionally. Serve immediately.
Steamed Clams:
1/4 cup water
1/2 cup chicken broth
6 cloves garlic, crushed
2 – 3 lbs clams (rinse them off really good, then put them in a bowl with salt water in the fridge for a while)
Bring first three ingredients to a boil. Add clams, cover with a lid, then steam until all the clam shells open up (about 5-10 minutes). Do not over cook. Remove from heat, drain... and that's it!
Sautéed Clams:
1/2 - 1 cup butter
6 cloves garlic, crushed
3/4 cup clams, chopped
Saute until cooked.
*If you have never used leeks before click here to view how to clean and cut them.
++We used canned clams this time and it was tasty. Nothing beats fresh clams though.
++I didn't have any half and half so I used 1 qt of milk and 1 qt of whipping cream (I use this substitution a lot).
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October 16, 2009
Two Baking Successes!!
I did it! I successfully made rolls and bread that rose the way they were meant to. Nothing makes your day go right like seeing dough double in size. Seriously it just warms your heart. Okay not really but it is quite a good feeling to see your dough rise and then have the rolls rise too. Two different recipes did this for me today. That is almost unheard of in my house. Go me! Again, my rolls are nothing much to look at but hey, the bread looked fabulous. (How can bread look bad? Wait. I am sure I will one day see.)
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Brown & Serve Rolls
from Coleen's Recipe
Print Recipe
4 to 4 1/2 cups all purpose flour
1 tablespoon dry active yeast
1 cup milk
1/3 cup white sugar
1/3 cup butter
1 teaspoon salt
2 eggs (room temperature)
In a stand mixer, stir together 2 cups flour and the yeast. In a saucepan heat milk, sugar, butter and salt until it is warm and butter is almost melted (120 degrees). Add the milk mixture and eggs to the flour mixture and beat on low speed (with paddle attachment) for about 30 seconds. Scrape down the interior of the mixing bowl and then beat on high speed for 3 minutes. Mix in the remaining flour, 1/2 cup at a time, and switch to your stand mixer's dough hook. Knead on low for 5 minutes. Place dough in greased or cooking sprayed bowl and cover with plastic wrap (spray the plastic wrap with cooking spray so it won't stick to the dough. Let rise in warm place until it doubles which will take about an hour. Punch dough down and let rest for 15 minutes. Divide dough in half and work with one half at a time. Roll half of the recipe into a 12" circle and brush with melted butter. Cut dough into 12 wedges. Starting at the wide end, roll towards point. Place point side down on lightly greased baking sheet (2 to 3 inches apart). Cover loosely with plastic wrap and let rise until double (30 to 45 minutes). If you are going to completely bake them immediately, bake them in a preheated 375 oven for 12-15 minutes or until golden brown. If you are going to do the "brown & serve" method, bake them in a 325 degree oven for 10 minutes. Remove and cool on wire rack. To retain their shape, freeze them on a flat surface or cookie sheet. When they are frozen, you can put them all in a freezer bag.
This recipe will make two dozen rolls, depending on how large you make your rolls. Defrost them for 15 minutes, pop them into a 375 oven for 8 to 10 minutes. Two other roll shape options are the "knot" and the "cloverleaf". To get the "knot, roll out 12" ropes and tie a simple knot in the center. To complete the "knot", tuck one loose end under the roll and bring the other loose end over the top and tuck it inside the original knot. To get the "cloverleaf" shape, simply roll four small balls of dough and place them in a single cupcake pan (4 balls make one bread roll).
++I doubled the recipe and made 12 cloverleaf rolls, 12 knot rolls, and 12 crescent rolls to freeze. I also made 12 crescent rolls to serve with dinner tonight.
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English Muffin Bread
from Cooking During Stolen Moments
Print Recipe
3 cup flour
2 1/2 tsp yeast (or 1 packet)
2 tsp sugar
1 tsp salt
1/8 tsp baking powder
1 cup milk
1/4 cup water
corn meal, for dusting the pan
In a mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking powder. Mix for 1 minute. While flour is mixing, pour milk and water into a small saucepan. Heat over low heat until warm, about 2 minutes. Pour into mixing bowl and beat for 2 minutes. Add remaining cup of flour, 1/2 cup at a time, and mix for 3-5 minutes (or knead by hand for 5-7 minutes). Dough will be somewhat sticky. Grease a loaf pan and sprinkle with cornmeal. Spread dough into pan, cover and let rise for 45 minutes. Bake at 400 degrees for 20-25 minutes, until golden brown.
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The bread is delicious. I can't wait until tomorrow for breakfast. I think it will be great toasted and served with over easy eggs or just toasted and served with jelly.
The Chicken Cordon Bleu Bake was delicious too.
Now I want to make something for dessert. Maybe Pumpkin Sheet Cake or Peanut Butter and Chocolate Chip Studded Oatmeal or Blonde Brookies (is it a brownie or a cookie?) or Blueberry Boy Bait. They all sound delicious. We will see how motivated I am in a bit.
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Brown & Serve Rolls
from Coleen's Recipe
Print Recipe
4 to 4 1/2 cups all purpose flour
1 tablespoon dry active yeast
1 cup milk
1/3 cup white sugar
1/3 cup butter
1 teaspoon salt
2 eggs (room temperature)
In a stand mixer, stir together 2 cups flour and the yeast. In a saucepan heat milk, sugar, butter and salt until it is warm and butter is almost melted (120 degrees). Add the milk mixture and eggs to the flour mixture and beat on low speed (with paddle attachment) for about 30 seconds. Scrape down the interior of the mixing bowl and then beat on high speed for 3 minutes. Mix in the remaining flour, 1/2 cup at a time, and switch to your stand mixer's dough hook. Knead on low for 5 minutes. Place dough in greased or cooking sprayed bowl and cover with plastic wrap (spray the plastic wrap with cooking spray so it won't stick to the dough. Let rise in warm place until it doubles which will take about an hour. Punch dough down and let rest for 15 minutes. Divide dough in half and work with one half at a time. Roll half of the recipe into a 12" circle and brush with melted butter. Cut dough into 12 wedges. Starting at the wide end, roll towards point. Place point side down on lightly greased baking sheet (2 to 3 inches apart). Cover loosely with plastic wrap and let rise until double (30 to 45 minutes). If you are going to completely bake them immediately, bake them in a preheated 375 oven for 12-15 minutes or until golden brown. If you are going to do the "brown & serve" method, bake them in a 325 degree oven for 10 minutes. Remove and cool on wire rack. To retain their shape, freeze them on a flat surface or cookie sheet. When they are frozen, you can put them all in a freezer bag.
This recipe will make two dozen rolls, depending on how large you make your rolls. Defrost them for 15 minutes, pop them into a 375 oven for 8 to 10 minutes. Two other roll shape options are the "knot" and the "cloverleaf". To get the "knot, roll out 12" ropes and tie a simple knot in the center. To complete the "knot", tuck one loose end under the roll and bring the other loose end over the top and tuck it inside the original knot. To get the "cloverleaf" shape, simply roll four small balls of dough and place them in a single cupcake pan (4 balls make one bread roll).
++I doubled the recipe and made 12 cloverleaf rolls, 12 knot rolls, and 12 crescent rolls to freeze. I also made 12 crescent rolls to serve with dinner tonight.
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English Muffin Bread
from Cooking During Stolen Moments
Print Recipe
3 cup flour
2 1/2 tsp yeast (or 1 packet)
2 tsp sugar
1 tsp salt
1/8 tsp baking powder
1 cup milk
1/4 cup water
corn meal, for dusting the pan
In a mixing bowl, combine 2 cups flour, yeast, sugar, salt and baking powder. Mix for 1 minute. While flour is mixing, pour milk and water into a small saucepan. Heat over low heat until warm, about 2 minutes. Pour into mixing bowl and beat for 2 minutes. Add remaining cup of flour, 1/2 cup at a time, and mix for 3-5 minutes (or knead by hand for 5-7 minutes). Dough will be somewhat sticky. Grease a loaf pan and sprinkle with cornmeal. Spread dough into pan, cover and let rise for 45 minutes. Bake at 400 degrees for 20-25 minutes, until golden brown.
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The bread is delicious. I can't wait until tomorrow for breakfast. I think it will be great toasted and served with over easy eggs or just toasted and served with jelly.
The Chicken Cordon Bleu Bake was delicious too.
Now I want to make something for dessert. Maybe Pumpkin Sheet Cake or Peanut Butter and Chocolate Chip Studded Oatmeal or Blonde Brookies (is it a brownie or a cookie?) or Blueberry Boy Bait. They all sound delicious. We will see how motivated I am in a bit.
August 7, 2009
Soft Wrap Bread used for Gyros
I did not want to purchase regular, dry pitas to eat with the delicious gyros I wanted to make so I found this delicious recipe. Enjoy!
Soft Wrap Bread
from King Arthur Flour)
Print Recipe
3 to 3 1/4 cups unbleached all-purpose flour
1 1/2 cups boiling water
1/4 cup potato flour OR 1/2 cup potato buds or flakes
1 1/4 teaspoons salt
2 Tbsp vegetable oil
1 tsp instant yeast*
Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes. Makes about 8-9 breads
In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough.
Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don't be worried - just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).
Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn't dry out), until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
*This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.
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This bread was wonderful!!! I might just make it to eat it plain. I can think of many possibilities for this bread such as mini pizzas or served with butter and honey. Yummy!
Yogurt recipe to follow.
Soft Wrap Bread
from King Arthur Flour)
Print Recipe
3 to 3 1/4 cups unbleached all-purpose flour
1 1/2 cups boiling water
1/4 cup potato flour OR 1/2 cup potato buds or flakes
1 1/4 teaspoons salt
2 Tbsp vegetable oil
1 tsp instant yeast*
Place 2 cups of the flour into a bowl or the bucket of a bread machine. Pour the boiling water over the flour, and stir till smooth. Cover the bowl or bucket and set the mixture aside for 30 minutes. Makes about 8-9 breads
In a separate bowl, whisk together the potato flour (or flakes or buds) and 1 cup of the remaining flour with the salt, oil and yeast. Add this to the cooled flour/water mixture, stir, then knead for several minutes (by hand, mixer or bread machine) to form a soft dough.
Note: You can allow the dough to go through the entire kneading cycle(s) in the bread machine, but it's not necessary; about a 5-minute knead in the machine, once it gets up to full kneading speed, is fine. The dough should form a ball, but will remain somewhat sticky (the dough is fairly stiff, so don't be worried - just be careful not to overflour the dough). Add additional flour only if necessary; if kneading by hand, keep your hands and work surface lightly oiled. Let the dough rise, covered, for 1 hour (I let mine rise up to 2 hours).
Divide the dough into 8 pieces (each about the size of a handball, around 3 ounces), cover, and let rest for 15 to 30 minutes. Roll each piece into a 7- to 8-inch circle, and dry-fry them (fry without oil) on a griddle or frying pan over medium heat for about 1 minute per side (I cooked mine about 2-3 minutes per side and they didn't dry out), until they're puffed and flecked with brown spots. Adjust the heat if they seem to be cooking either too quickly, or too slowly; cooking too quickly means they may be raw in the center, while too slowly will dry them out. Transfer the cooked breads to a wire rack, stacking them to keep them soft. Serve immediately, or cool slightly before storing in a plastic bag.
*This recipe works best with instant yeast because it dissolves during the kneading process, so you don't have to knead liquid into the dough. If you really prefer to use active dry yeast, use only 1 cup boiling water for the initial dough, dissolve the yeast in 1/4 cup warm water, and add this mixture to the dough along with the potato flour mixture. It'll be somewhat "slippery" at first, but will knead in and eventually become smooth.
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This bread was wonderful!!! I might just make it to eat it plain. I can think of many possibilities for this bread such as mini pizzas or served with butter and honey. Yummy!
Yogurt recipe to follow.
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