Search Results for '("C'

[Mike Nolan]

I've put sage in a chicken pot pie crust (hot water crust recipe), but I prefer to leave it out. A good pie crust has a mouth feel that herbs and spices can mess with.

[Mike Nolan]

I'd suggest you find another recipe, chocolate cream pie isn't that hard to make. You're basically making a pudding or a custard, with either egg yolks or starch (wheat flour and/or cornstarch) as a thickener, often both egg yolks and starch.

[BakerAunt]

The yeast amount, assuming 2 1/4 tsp. yeast per packet, would be 9 tsps. or 3 Tbs. Yikes.

I compared this to the KAF English muffin bread recipe--which is a single loaf.

KAF: half as much sugar, 1/3 the yeast (1 Tbs. for a single loaf), 2 Tbs. of oil, twice as much salt, and twice as much baking soda.

Baking temperature is the same, and times are close.

I'm may try this one--but with a lot less yeast.

• This reply was modified 9 years, 7 months ago by BakerAunt.

[rottiedogs]

Re-Re's English Muffin Loaf
Submitted by wickedgoodyarn on September 05, 2007 at 11:36 am

DESCRIPTION
Re-Re's English Muffin Loaf

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
I love this bread. Make it Saturday night and have a yummy toastable bread for Sunday Breakfast. Tastes great buttered with jam or marmalade.

4 pkg yeast
6 c. sifted APF
1 T sugar
2 t salt
1/4 t baking soda
1/2c. water
2 c. milk(lowfat okay-NO skim)
cornmeal for sprinkling on loaves

grease 2 8x4 loaf pans.
Combine 3c. flour, yeast, sugar, and soda in a large bowl.
Heat liquids until very warm (120-130 F).
Add to dry ingredients and beat well on medium w/electric mixer.
Stir in remaining flour 1 c. at a time to make a stiff batter.
Spoon into prepared pans.
Sprinkle loaves with cornmeal.
Cover with greased plastic wrap and place in a warm draft free place to rise.
Rise for 45 mins. preheat oven to 400 F in last 15 mins of rising time.
Remove plastic wrap and bake for 25 mins or until cooked through and golden brown and hollow when thumped on bottom.
Remove from oven immeadiately and from pans. Cool on side on a wire rack.

[rottiedogs]

Potato Latkes
Submitted by wickedgoodyarn on January 17, 2005 at 4:29 pm

DESCRIPTION
Potato Latkes

SUMMARY
Yield 0 File under Holiday & Party Recipes

INSTRUCTIONS
I make my Latkes the old way, the way my great grandmother did using a wire grater. No food processor for me!!! Get the kids, spouse/sig. other to help with the grating. Can be made a day ahead and reheated on a cookie sheet in a 350 oven. It takes about 20 minutes to reheat. I have never frozen them so I can't tell you of this works. If you do let me know how it came out.

6 large Yukon Gold potatoes,scrubbed and peeled
1/4c matzo meal(plus more just in case)
1 large egg
1tsp kosher salt
1/2 tsp black pepper
1 large onion peeled
1 tbsp reserved potato starch
peanut oil enough to just cover latkes approx 1-2cups

Grate potatoes with wire grater or the smallest openings on a box grater
drain potato mush reserving liquid and set aside the liquid
put mush into a medium bowl and grate entire onion into potatoes
carefully drain water leaving the potato starch in bottom of 1st bowl.
put 1 tbsp of reserved starch in with potato and onion mixture.
add all other ingredients, mix well.
put aside for 5 minutes
if mixture appears too soupy add 1-2 tbsp matzo meal until a sl. loose batter appears(mixture should plop firmly off a wooden spoon)
heat large heavy skillet with enough oil to just cover latkes.
drop in by rounded teasoons(not measuring spoons!) into oil and flatten slightly.
turn when edges are lightly browned and center is light but no longer raw.
remove and drain on paper towels
serve warm with sour cream and/or applesauce

[rottiedogs]

Dark Chocolate Brownies
Submitted by srizilla on May 28, 2012 at 12:23 am

DESCRIPTION
chewy w slightly crispy edges, fudgy, deep rich dark chocolate flavor

SUMMARY
Yield 25 brownies File under brownies, chewy, dark chocolate

INGREDIENTS
4 oz bittersweet chocolate, chopped
4 ounces (1/2 cup) unsalted butter (1 stick)
9 5/8 ounces sugar (about 1 1/3 cup)
2 eggs
2 t vanilla
2 T water
1 ounce dutch cocoa (1/3 cup) (double dutch for really dark brownie, but any good quality dutch is good)
4 1/4 ounces AP flour (1 cup)
1-1 1/2 t espresso powder (deepens the choc flavor if you have it--1 1/2 gives a very slight coffee flavor)
1/2 t salt
1 c dark choc chips/chunks/buttons
1 c nuts optional

INSTRUCTIONS
Preheat oven to 350. Grease 8x8/9x9 pan, place piece of parchment, and grease parchment. Melt butter and bittersweet chocolate over low heat, stirring constantly or in microwave or double boiler. Stir until melted and smooth. Let cool slightly. Stir in sugar, eggs, mixing well after each, vanilla, and water. Whisk remaining dry ingredients except chips/nuts. Add dry ingredients to chocolate-butter-egg mixture until just blended. Pour batter into prepared pan and bake at 350 for 35-40 minutes, less for a fudgier type brownie or if using a metal pan, and more for a less fudgy brownie or glass pan. Brownies are done when moist crumbs and no wet batter attach to tester inserted in middle (also springs back to light touch). If desiring fudgier-type brownie, invert onto cooling rack after few minutes and let cool completely before cutting. Cooling longer especially in glass pan will lead to less fudgy brownie.

comments
Submitted by srizilla on Mon, 2012-05-28 00:49.
i used merken's bittersweet from KAF which is 35% chocolate liquor/solids--using one w more or less chocolate liquor/solids will affect the results. to be marketed in the US and Canada as bittersweet i believe (according to how baking works) 35% is the minimum. using a more bitter dark will decrease the crust and fudginess due to the lower sugar content and of course will reduce the overall sweetness of the brownie.
you could also prob effectively lighten the consistency if you prefer by adding back the 1/4 t of baking powder i eliminated.
Submitted by Pen1954 on Fri, 2012-06-29 11:33.
Looks sinful, I will try it!
Submitted by srizilla on Fri, 2012-06-29 19:44.
hey thanks flyingunicorn, tell me how you liked it!

[rottiedogs]

Banana Bread With Chocolate Glaze
Submitted by TheSuburbanSoapbox on October 09, 2013 at 8:32 am

DESCRIPTION
A moist and flavorful banana bread drenched in chocolate ganache. What could be better?

SUMMARY
Yield 16 1 Source Adapted from Cooking Light File under baking, Banana bread, breakfast bread

INGREDIENTS
1 cup granulated sugar
1/4 cup butter, softened
1 2/3 cups mashed ripe banana (about 3 bananas)
1/4 cup 2% milk
1/4 cup plain fat free Greek yogurt (I used Chobani)
2 large eggs
2 cups all purpose flour (I used King Arthur)
1 teaspoon baking soda
1/2 teaspoon kosher salt
1/2 cup pecans, chopped
Cooking spray
3 tablespoons heavy cream
2 ounces semi-sweet chocolate, finely chopped

INSTRUCTIONS
Preheat oven to 350 degrees.
In the bowl of an electric mixer, combine the sugar and butter beating at medium speed until fluffy. On low-speed, add the banana, milk, greek yogurt and eggs mixing until combined.
In a small bowl, whisk together the flour, baking soda and salt. Keeping the mixer on low-speed and slowly add the dry ingredients to the wet ingredients. Beat just until blended. Add the pecans and stir briefly.
Pour the batter into a 9×5 inch metal loaf pan coated with cooking spray and bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes on a wire rack. Remove from pan and cool on rack.
Place the heavy cream and chocolate in a microwave-safe bowl and microwave at high for 1 minute or until chocolate melts, stirring every 20 seconds. Cool slightly and spoon over bread.

[rottiedogs]

Parmesan-Oregano Pinwheel
Submitted by serendipity on December 03, 2002 at 4:50 pm

DESCRIPTION
Parmesan-Oregano Pinwheel

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
Basic Sourdough Bread recipe(your favorite)
6 T. butter, melted
5 oz. parmesan cheese, grated
2 t. dried leaf oregano
1 t. dried leaf basil

Prepare your sourdough as you would normally up to the shaping phase. Grease two large baking sheets.
Divide dough in half.
Roll out each half into a rectangle 8 x 14" roughly in size.
Brush each rectangle with the melted butter.
Combine the parmesan with the basil and oregano. Sprinkle surface of both rectangles with the parmesan blend evenly spreading over entire surface area.
Roll up and pinch ends and seams to seal.
Place each "log" on baking sheets and pull around to form a ring.
Slit tops to first filling.
Brush with your choice of either egg/water and seeds of your choosing or simply with parmesan.
Rise until puffy, about 40 minutes, depending on your house's temperature.
Bake in preheated 375 degree oven for 30 minutes, approximately or until tapping sounds hollow on bottom.
Cool on racks.
Brush with melted butter.

[rottiedogs]

Buttermilk Brownies
Submitted by sas on August 17, 2002 at 10:48 pm

DESCRIPTION
Buttermilk Brownies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
BUTTERMILK BROWNIES

Bring to a boil:
1 stick butter or margarine
1 cup water
1/4 cup cocoa
1/2 cup oil
Pour this over:
2 cups sugar
2 cups flour
1/2 tsp. salt
1 tsp. soda
1 tsp. vanilla

Mix, then add:
1/2 cup buttermilk
2 eggs
Mix again. Bake in jelly roll pan for approximately 15-20 minutes at 400º.

Icing:

Boil together:
1 stick butter or margarine
1/4 cup cocoa
1/3 cup buttermilk
Add to:
1 lb. powdered sugar
1 tsp. vanilla
1 cup nuts (optional)

Spread on top of brownies while warm.

[rottiedogs]

Almond Bundt Cake
Submitted by sas on February 13, 2004 at 6:43 pm

DESCRIPTION
Almond Bundt Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
ALMOND BUNDT CAKE

1-1/4 cups (2-1/2 sticks) unsalted butter, room temp (plus more for pan)
3/4 cup sliced almonds
2/3 cup coarsley chopped almonds
2/3 cup firmly packed light-brown sugar
2 tsp. ground cinnamon
1/4 tsp. grated nutmeg
3 cups all-purpose flour
2 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1-1/2 cups granulated sugar
2 large eggs
2 tablespoons pure vanilla extract
1-1/2 cups sour cream or plain yogurt
4 cups sifted confectioners' sugar
1/2 cup milk

Heat oven to 350º. Generously butter the Bundt pan; set aside. Spread the sliced almonds over a baking pan, and bake until golden brown. Transfer nuts to a bowl to cool.

In a medium bowl, combine the chopped almonds, light-brown sugar, cinnamon and nutmeg; set aside. In another medium bowl, sift together the flour, baking powder, baking soda and salt; set aside.

In the bowl of an electric mixer, combine 1-1/2 sticks of butter and the granulated sugar. Beat on medium speed until light and fluffy, about 3 minutes. Add eggs; beat until combined. Add 1 tbls. vanilla; beat until smooth. Add 1/3 of the reserved flour mixture and half of the sour cream; beat to combine. Repeat. Add final third of flour mixture and beat to combine.

Pour half the batter into the prepared pan, and spread evenly with a small spatula or spoon. Sprinkle with the reserved almond-spice mixture. Top with remaining batter.

Bake until cake is golden brown and a cake tester inserted into the center comes out clean, about 45 to 50 minutes. Transfer cake to a wire rack to cool completely. Unmold cake. Place cake, flat side down, on a wire rack placed over a baking pan.

Melt the remaining stick of butter over medium-high heat until color turns nut-brown, about 5 minutes. Pour the butter into a medium bowl, leaving behind any dark sediment. Stir in the confectioners' sugar, the remaining tablespoon of vanilla, and the milk until smooth; add an additional tablespoon milk (if necessary) so glaze is pourable. Drizzle glaze over cake and sprinkle with toasted almonds.

[rottiedogs]

Very Good Cinnamon Rolls (Refrigerated Overnight)
Submitted by sandi81 on April 24, 2004 at 11:19 am

DESCRIPTION
Very Good Cinnamon Rolls (Refrigerated overnight)

SUMMARY
Yield 0 File under Yeast Bread/Rolls (not sourdough)

INSTRUCTIONS
3/4 C. milk
1 egg, slightly beaten
3 C. AP flour
1 tsp. salt
4 Tbs. margarine, butter or oil
1/3 C. sugar
1/2 Tbs. Cinnamon
2 tsp. yeast

Filling:
2 T. melted butter or margarine
1/8 C. sugar
1/8 C. br. sugar
1 Tbs. cinnamon
1/2 C. raisins or craisins (optional)

1. Place dough ingredients into bread pan according to your machine's order. I used this order
2. Set on dough cycle. When done turn out onto lightly floured board.
3. Mix the sugars and cinnamon together in a small bowl.
4. Very gently form dough into rectangle with rolling pin.
5. Bush melted butter onto dough and sprinkle with cinn/sugar mixure.
6. Starting at long edge of dough roll up, pinch seams to seal. Make into 1 1/2 inch pieces, cut into rolls. It is sometimes easier to use dental floss to cut through the dough. Place rolls onto greased or parchment lined baking sheet or pans.

7. Cover with foil or plastic wrap and place in refrigerator overnight. Or freeze that this point.

8.Take them out of the refrigerator one hour before baking and allow to come to room temp and rise. Bake at 350 x 25 to 30 min.

9.Can make this into sticky buns also. Can glaze these with melted butter mixed with brown sugar or use any icing.
I sometimes add other spices such as nutmeg, cardamom, cloves or ginger.

[rottiedogs]

Strawberry Cake
Submitted by sandi81 on June 12, 2003 at 3:34 pm

DESCRIPTION
Strawberry Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Another one of those recipes we seemed to all make in the late 60's that just got passed around forever. Probably,every cook of that generation has one of these in their files. The original most likely came from the back of a box.

1 white cake mix
1 box strawberry jello
1/2 C. water
1 C. berries (reserve some for frosting)
3 T. flour
1/2 c. oil
4 eggs

Mix all together well and then bake according to box directions.

Icing:
1 stick marg
1 box confectioner sugar
remaining berries

Mix all together and frost cooled cake

[rottiedogs]

Pizza: Dan's Pizza Dough
Submitted by sandi81 on April 24, 2004 at 11:09 am

DESCRIPTION
Pizza: Dan's Pizza Dough

SUMMARY
Yield 0 File under Pizza Focaccia Flatbreads

INSTRUCTIONS
3 1/2 c. Flour (574 grams high gluten flour 14% protein)
1 1/2 T. Sugar (16 grams)
1/2 oz Olive oil (1/2 oz)
1/8t. Salt (1gram)
1 1/2 C. warm water (95-100 degrees)
1 1/2 t. Yeast (6 grams active dry yeast)
Pinch sugar for yeast

1. Place water in a separate bowl with yeast and a pinch of sugar. Let stand 5 min to begin working.
2.Place flour, sugar, salt and olive oil in your stand mixer bowl.
3.Using kneading hook on mixer start mixer and add yeast mixture.
4. Mix 10 to 12 min on med. speed.
5. Remove to bread board or silpat. Knead 1 min just to give your dough a little love.
6. Place in greased bowl, cover and refrigerate 45 min. punch down divide into two. Makes two 18 in pizzas or 4 10in pizzas.

After dividing dough into the number you wish to make, bake for 3 min.@ 450 degrees. Cool then freeze.

Great tor Calzones, Foccica or even Fried dough.

First posted 2/24/03 in my "recipe box", this was updated to reflect the amounts needed when weighing your ingredients. These are the weights given in Dan's original recipe. I had left them out when I first posted. This recipe was posted by Dan of the Baking Circle and copied here so it would not be lost. Karen Noll has also preserved this recipe. The instructions are the same as in the original posting. Enjoy.

[rottiedogs]

Cooked Cherry Pie Filling
Submitted by sandi81 on February 04, 2004 at 1:21 pm

DESCRIPTION
Cooked Cherry Pie Filling

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
3 T. Cornstarch
2/3 C. or less Sugar
1/2 t. cinnamon or 1/4 t. almond flavoring
1 C. juice from 2 one lb. cans of water packed tart cherries.
2 T. margerine or butter

Mix cornstarch and sugar together in pan. Slowly add the one cup of drained water from the cherries first making a paste then thinning in order to prevent lumps. Bring to a boil stirring constantly. Allow to gently boil for one minute or until clear. Add almond extract. (May add a few drops of red food coloring if you like.) Add cherries and mix gently. Pour into lined pie pan. Dot with butter. And add top crust. Cut slits in top crust. Bake 425 degrees. 35-45 min.

NOTE: Cornstarch must be allowed to boil for a minute or so or it will not thicken properly.

[rottiedogs]

Cakes: "Hostess Cup Cakes"
Submitted by sandi81 on August 28, 2004 at 11:27 am

DESCRIPTION
Cakes: "Hostess Cup Cakes"

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
I found this recipe in my Step-mother's recipes while putting together a "Family Recipe Book".

Cakes:
Sift together:
2 1/2 C. flour
2 C. sugar
5 T. Cocoa
1/4 t. salt

Beat together:

2 eggs
1 T. vanilla
1 C. salad oil
1 c. buttermilk

Add dry ingredients. Lastly,
Add: 1 C. BOILING WATER with 2 tsp. SODA dissolved in it.

Bake @ 350 about 20 min.

Filling:

1 1/2 C. sugar
1/3 c. milk
2/3 c. "crisco"
1/4 t. salt
1 T. water

Beat for 5 minutes. (This will look awful)

Add: 1/2 C. pwd. sugar. And beat until fluffy.

Use writing tip of cake decorator to put filling into warm cupcakes. Frost with your favorite chocolate frosting.