Search Results for ‘(“C’
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Search Results
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Sour Cream Cornbread
Submitted by murray on September 19, 2002 at 10:52 amDESCRIPTION
Sour Cream CornbreadSUMMARY
Yield 0 File under Muffins Quickbreads SconesINSTRUCTIONS
My mom got this recipe from the Mennonite Community Cookbook by Mary Emma Showalter and Naomi Nissley. Sometimes we'll throw in some chopped chilis or jalapeno or cheddar cheese.3/4 cup cornmeal
1 cup all-purpose flour
1 teaspoon baking soda
1 teaspoon cream of tartar
1 teaspoon salt
2-1/2 tablespoons sugar
1 egg, beaten lightly
2 tablespoons melted butter
1 cup thick sour cream
4 tablespoons milkCombine dry ingredients in a large bowl and set aside. Add wet ingredients and combine thoroughly. You can either bake it in a greased 9" square pan at 475 for 20 minutes or go with my mother's favorite method (mine too!). Heat a cast iron skillet on the stove top at medium/high. Melt a "whap" (mom's measurement) of Crisco in the pan swirling it around to grease all sides. When good and hot pour the batter into the pan and cook till bubbly around the edges. Then put immediately into a 375 oven for 15-20 minutes. The latter method takes some practice in perfecting (at least it did for me) both "whap" and how long to cook on the stove top to get a nice crusty but not burnt crust.
Tiger Loaf Bread
Submitted by sandra Alicante on November 02, 2011 at 3:11 amDESCRIPTION
A speciality of certain UK supermarkets, I have spent a long time trying to replicate this one and finally managed it! I milk bread with a special topping that goes into a lovely pattern when baked, the loaf has a unique sesame flavour and soft texture.SUMMARY
Yield 1 loaf Source Me! File under yeast breadINGREDIENTS
*Loaf
280g warm water (yes, weigh it!)
1 tsp sugar
2 heaped tbsp powdered milk
1 1/2 tsp salt
2 tbsp toasted sesame oil
500g bread flour
25g fresh cake yeast
*Topping for one loaf
Approx 1 1/2tbsp (WARM) water
1/2 tsp sugar
pinch salt
1 1/2 tbsp rice flour
1/4 tsp sesame oil (not toasted)
1 1/4 tsp instant yeastINSTRUCTIONS
In your mixer bowl, put the loaf ingredients in order listed, knead with a dough hook for about 6 minutes in total.
Remove dough from bowl, it should be soft and silky.
On floured surface, make it into a neat ball and return to bowl.
Put a plate over the bowl and set aside to rise until doubled.
As soon as you have put the dough back in the bowl, it is time to make the topping.
Mix the ingredients, in the order listed in a small cup.
It should look quite thick and creamy.
Cover and allow to rise.
When it is time to use it, it should be almost mousse like. Stir it, it should be very easy to spread but not drippy, a bit like a good icing.
Punch down the loaf dough and shape into a log.
If you are not familiar with the technique, there are plenty of internet videos or books on loaf shaping.
Use a short palette knife to spread on a regular, thin coating of topping.
Leave till almost doubled in size again, then heat the oven.
The topping will start to break up as the dough rises.
Bake at 230c (non fan) for about 25-30 minutes or until the loaf is 195 -200F (90-93c) inside with an instant read thermometer.
The loaf should have a good colour.
If you want a crisp top, leave uncovered on a rack to cool.
If you like a soft crust, put on cooling rack and cover with a well moistened cloth.comments
Submitted by rsvaught on Wed, 2011-11-02 18:28.
230 C is about 450 F.
Submitted by sandra Alicante on Thu, 2011-11-03 07:38.
Yes, it is. Forgot to put the conversion in. Out of curiosity, do most American cookers still only use F? As a Brit, I am so used to the mental conversion, I barely think of it.
sandrascookbook.com
Submitted by belcanto on Sat, 2011-11-19 21:05.
Yes, most Americans use only Fahrenheit .
Submitted by Leamlass on Sat, 2011-12-03 18:24.
Hello Sandra,
Wonderful looking bread there. Being an ex-brit here in the states, I will have to try this bread, I have never heard of it, but it looks wonderful.
My question is, you call for 25g of fresh yeast, do you know what that would be for Instant/Active Dry yeast by any chance?
Thank you for the recipe, can't watit to try it.
Submitted by Leamlass on Sat, 2011-12-03 18:29.
Hello Sandra,
Wonderful looking bread there. Being an ex-brit here in the states, I will have to try this bread, I have never heard of it, but it looks wonderful.
My question is, you call for 25g of fresh yeast, do you know what that would be for Instant/Active Dry yeast by any chance?
Thank you for the recipe, can't watit to try it.
Submitted by sandra Alicante on Sun, 2011-12-04 04:56.
I know that my fresh yeast says it is enough for 500g Flour. If I bake usual breads with that amount of flour I would be using a tablespoon of instant yeast.
In the past, whatever I have done with active dried (the little balls of yeast) has not worked for me, so I never use it.
Hope that helps,
sandrascookbook.comSandra’s Lemon Meringue Pie
Submitted by sandra Alicante on April 09, 2011 at 11:13 amDESCRIPTION
Pastry shell filled with a bittersweet lemon filling, topped with a decadent pillow of fluffy meringue.SUMMARY
Yield 6 portions File under desserts, lemon, pastryINGREDIENTS
Pastry base6 oz plain flour
3 oz margarine
4 tbsp cold waterFILLING
In large bowl put
1 1/4 cups warm water
3/4 cup sugar
1/3 cup lemon juice
grated rind of one lemon
6 tablespoons cornflour
3 egg yolksMERINGUE
3 egg whites (large)
3 tbsp sugar
1/4 tsp cream of tartarINSTRUCTIONS
PastryPut flour in large bowl, add marg and use fork to create crumbs. Add water and stir to dough that leaves bowl clean.
Roll to fit pie tin.
Prick base with fork.
Line with baking paper and fill with dry rice.Bake at 200c for 15 min.
Remove rice and paper and bake another 5-7 min until base cooked through.Filling
Mix all together and cook in microwave ,stirring often. until mix gets thick and gloopy.
Meringue
While the filling is still hot and in its bowl.In clean dry bowl, stir 3 egg whites, 3 tbsp sugar and 1/4 tsp cream of tartar. Whisk till thick and holds peaks.
ASSEMBLY
Pour hot lemon mix into pastry case. While still hot, pile on meringue, sealing edges to pastry. Bake at 180c (not fan oven) for 10 minutes untill golden tipped.
Allow to cool.
Milk Bread
Submitted by sandra Alicante on April 24, 2011 at 3:26 pmDESCRIPTION
Traditional British LoafSUMMARY
Yield 1 loaf File under breadINGREDIENTS
http://www.sandrascookbook.com/recipe.php?id=144A tender, soft loaf, suitable for sandwiches, easy to slice. I made this with a paste on top to try and make a tiger loaf, the paste did not have the desired effect (therefore I don't include it here) but the loaf was lovely! You can of course, use milk and omit the milk powder, use full fat milk.
Makes a 2lb loaf.
submitted by Sandra (0) on 24th April 2011
Ingredients284g warm water2 tbsp milk powder2 tbsp oil (I used sesame, but could not taste it)1 ½ tsp salt1 tsp sugar500g flour25g FRESH yeast
MethodIn the mixing bowl, put milk/powder & water, oil, sugar and salt.Stir.Add flour and then crumble in the yeast.Knead well until the dough is soft and silky (about 6 min in a mixer).Remove dough from bowl, grease bowl and return dough, turning in the bowl to coat in oil.Cover and leave till doubled in bulk, about an hour, depending on warmth of room.Remove from bowl onto counter top, and pre shape by flattening, then forming into a log by folding the dough over on itself more than once. Tuck the seam under and place on the counter under the greased bowl.Rest dough for 20 min, turn over and shape again, this time putting into prepared tin.Cover lightly with greased film and leave for about 40 min until an inch above the tin.Put 1/4 cup water in a tin on base of oven.Preheat the oven to 240c (not fan) and bake for 20 min. Turn down to 200c and bake a further 10 min.Remove from tin to a wire rack.Cover with a wet towel and leave to cool. This will soften the crust to make it easier to slice.
INSTRUCTIONS
See above linkcomments
Submitted by Shusain on Sat, 2012-03-03 00:22.
How can I substitute instant yeast for the fresh yeast in your recipe?
Thanks
Submitted by sandra Alicante on Sat, 2012-03-03 03:21.
I'd try using 1tbsp of instant yeast. You can just add it to the rest of the ingredients or you can actually dissolve it in a small amount of the liquid to get it started.
http://www.theartisan.net/convert_yeast_two.htm
sandrascookbook.comChocolate Roulade With Ganache Filling
Submitted by sandra Alicante on April 09, 2011 at 11:03 amDESCRIPTION
Rich, chocolate and easy - what could be better?SUMMARY
Yield 8 servings File under cakes, chocolate, dessertsINGREDIENTS
3 large eggs
3 ounces sugar
2 ounces plain flour
1 ounce cocoa powder
4 ounces dark chocolate, broken into small bits
2 fl oz whole milk
4 fl oz double cream, (nata por cocinar)
couple dash peppermint oilINSTRUCTIONS
Pre heat fan oven to 180c.Line a swiss roll tin with greased greaseproof paper.
Whisk eggs and sugar together until VERY thick and pale, your whisk should leave a trail. Fold in sieved mix of cocoa and flour, don't stir as you will knock air out. Carefully pour into lined tin and bake for about 10- 15 min until JUST firm when pressed in the middle with a finger. Do lot leave unattended (I found to my cost) as it goes from raw to cooked rather fast!
Rmove from oven and turn out onto a fresh sheet of sugar sprinkled greaseproof, remove ling paper and cover with clea damp tea towel. Allow to cool.
While cooling, make ganache.
Heat milk just to a boil, add peppermint oil if using. Pour quickly onto chocolate and stir to melt. If not quite melted, microwave on LOW for a few seconds but don't overdo it or it will go grainy.
In clean bowl, lightly whip cream to soft peak, better to under whip than over do it, it just needs a little air in it, not to be stiff at all.
Fold into chocolate mix until just combined. Cover and put in fridge until just stiff enough to spread, anything from 15 min to an hour, depending on how hot it was and room temperature.Spread on cooled cake and roll up from long edge. Enjoy!
Store in fridge, covered with clingfilm (if it gets that far!)
Chocolate Hazelnut Cream Roulade
Submitted by sandra Alicante on May 24, 2011 at 2:02 pmDESCRIPTION
Light fluffy sponge, filled with flavoured cream, so light and airy you won't notice it going down....SUMMARY
Yield 6 slices Source me! File under cakes, chocolateINGREDIENTS
http://www.sandrascookbook.com/recipe.php?id=152INSTRUCTIONS
http://www.sandrascookbook.com/recipe.php?id=152Light airy sponge filled with flavoured whipped cream. So light you could eat quite a lot of it...If you don't have large eggs, add an extra one.
submitted by Sandra (0) on 24th May 2011
Ingredients3 large eggs3 ounces sugar3 ounces plain flour¼ tsp baking powder1 ounce cocoa powder or chocolate powderfew drops of LorAnn Chocolate Hazelnut flavouring
filling
½ pt whipping creamChocolate powder (2 tbsp or to taste)few drops of LorAnn flavouring as above.Sugar (to taste, if wanted) Opt.icing sugar for rolling
MethodLine a greased roll tin with greaseproof paper. Grease the paper.Whisk eggs and sugar together until VERY thick and pale, your whisk should leave a trail.Add flavouring and mix well.Fold in sieved mix of cocoa and flour and baking powder, don't stir as you will knock air out.Carefully pour into lined tin and bake in the upper 3rd of the oven at 180c for about 10- 15 min until JUST firm when pressed in the middle with a finger. Do lot leave unattended (I found to my cost) as it goes from raw to cooked rather fast!Turn out onto an icing sugared tea towel.Roll up hot cake into the towel and leave to cool on a wire rack.
Filling
Whip cream, chocolate powder, sugar and flavouring till it is thick.Use to spread over the cold, unwrapped cake.Re roll the cake, leaving the last edge underneath.Transfer to a plate to serve, sprinkle with icing sugar.Cherry Pie
Submitted by sandra Alicante on May 30, 2011 at 9:29 amDESCRIPTION
Classic pie with a lattice top.SUMMARY
Yield 6 slices Source me! File under PiesINGREDIENTS
http://www.sandrascookbook.com/recipe.php?id=154INSTRUCTIONS
http://www.sandrascookbook.com/recipe.php?id=154Classic fruit pie with a lattice top (if you have a lattice roller, it makes it easy.)
Juicy sweet cherries in crisp shortcrust. This recipe is for an 8-9 inch pie plate. I did start out with a kilo of cherries but I ate some of them before I made the pie! The sugar assumes your cherries are sweet eating cherries, use more if not. Feel free to omit the almond if you don't like it or have any to hand. It would be even better served warm with a dollop of rich vanilla ice cream..
submitted by Sandra (0) on 30th May 2011
IngredientsPastry
255g plain flour½ tsp salt2 tbsp sugar128g fat (I use 90g butter, 38 g white fat)approx 6 tbsp cold water
Filling
1 kg cherries (pitted)¼ cup sugar3 tbsp flour1/8 tsp almond extract1 tbsp lemon juice
Extra
watersugar for sprinkling
MethodToss cherries in sugar, flour and almond extract and set to one side.Put flour, salt in a large bowl and rub in fat to create breadcrumb consistency. Add 2 tbsp sugar.Add enough water to mix to a dough, erring on the side of too wet rather than too dry. Press to a round disk, wrap and chill for 30 min.Preheat oven to 200c.Roll out 2/3 of the pastry to line your tart tin. Dampen the edges of the pastry.Pile in the fruit mix.Roll out the pastry top and use the lattice cutter, or use a pizza wheel to cut strips.Pull out the lattice and press onto edges of pie crust or lay over strips of dough in desired pattern. Trim off excess.Mist with water from a spray bottle and sprinkle with sugar.Bake at 200c for about 50 min until well browned.Cool before cutting.
Swirled Pumpernickel Rye Bread - Crimped Bread Pan
Submitted by rottiedogs on May 02, 2011 at 8:14 amDESCRIPTION
Important Information about your Crimped Bread Pan
This crimped bread pan from the Ekco/Glaco company of Humbolt, Tenn. is one of the best we’ve tested. Made of Steeluminum®, Ekco/Glaco’s steel and aluminum combination which offers the strength of steel and the heat transfer qualities of aluminum, it has a unique silicone coating previously found only in commercial bakery pans. You will be able to remove your bread easily, with no sticking or crumbling.
To protect the silicone surface, coat lightly with a small amount of non-stick vegetable oil spray before each use. After use, simply wipe the pan clean with a paper towel or if you feel it needs washing, use warm water, liquid dish soap and a sponge. Towel dry. Do not use harsh, abrasive cleansers on your pan; do not put it in the dishwasher. It is not necessary and will ruin the finish.
This is a baking pan designed for use in the oven. Don’t set it on a burner on top of the stove, or put it, empty, into a hot oven. Excessively high heat could soften and “ripple” the pan’s coating.
Please treat this pan with consideration. We want it to be one of your favorite pans for years to come.We developed this recipe just for the Crimped Bread Pan. We wanted to make a fancy bread to highlight the unusual shape of the loaf. This makes the perfect loaf for sandwiches – both hearty tuna heros and the oh-so-delicate watercress and cucumber tea sandwiches that Grandma used to make. The crust is soft. If you prefer a crustier crust, you can remove the loaves from the pans after baking, increase the oven temperature to 450°F and return the loaves to the oven for a few minutes. You can also use your own favorite yeast bread recipe. You will need 1 1/3 times a basic 6 cup bread recipe to make enough dough for two crimped loaves. Each side of the bottom of the pan needs to be filled to the rim with dough.
SUMMARY
Yield 2 Loaves Source King Arthur Baking Information Sheet File under crimped, RyeINGREDIENTS
Pumpernickel Dough
1 ½ tablespoons active dry yeast
1 1/3 cups warm water
3 tablespoons molasses
3 tablespoons brewed coffee
2 teaspoons cocoa powder
1 ½ teaspoons salt
1 1/3 cups pumpernickel flour (you can substitute King Arthur Stone Ground Whole Wheat Flour)
2 2/3 (approximately) King Arthur Unbleached All Purpose FlourRye Dough
1 ½ tablespoons active dry yeast
1 1/3 cups warm water
1 ½ teaspoons salt
1 1/3 cups white rye flour
2 ½ cups (approximately) King Arthur Unbleached All Purpose FlourINSTRUCTIONS
Dissolve the yeast in the water with the molasses. When the yeast has started to bubble, add the coffee, cocoa, and salt. Stir in the pumpernickel flour. Stir in 2 cups of the unbleached flour. Turn the dough out onto a counter and knead in the remaining flour until you have a dough which is no longer sticky. Place in a bowl, cover with a damp towel, and let rise until doubled in bulk, 1 to 1 ½ hours. Turn in the dough out onto a lightly floured counter and knead to expel any air bubbles. Divide the dough into two pieces.Follow the directions for Pumpernickel Dough for the Rye Dough. Divide dough into two pieces.
Grease well all nooks and crannies of the crimped bread pan. Roll each piece of dough (you should have four) into a 6x10 rectangle. Place a rye rectangle on your work surface; top with a pumpernickel rectangle. Starting at the long side, roll them together jelly roll style. Place in one side of the bottom half of the crimped bread pan. Repeat for the remaining 2 pieces of dough. See baking instructions below.
Checkerboard Bread
If you want to make checkerboard bread, divide both batches of dough into 3 pieces each and roll each piece out to make 6 6x10 rectangles. With these rectangles make 2 “sandwiches” – one should be layered rye-pumpernickel-rye and the other should be layered pumpernickel-rye-pumpernickel. Cut each sandwich into 3 pieces vertically, lengthwise. To create the checkerboard effect, in one side of the bottom half of the pan place a strip of dough with rye on top in the center and then 2 strips of dough with the pumpernickel on top on either side of it. Repeat for the other half of the pan but this time lay down a strip of dough with the pumpernickel on top in the center and then the remaining 2 strips of dough with the rye on top on either side.
Preheat the oven to 375°F.
Put the top on the pan and let the loaves rise covered for 45-60 minutes. You can gently lift the top up a bit to peek. When the dough has risen almost to the top of the entire pan, they are ready to bake. Bake for 45 minutes, or until the loaves sound hollow when tapped. Cool the loaves on a wire rack before slicing.
Dried Apricot Pie Baking Sheet XIII.1
Submitted by rottiedogs on April 16, 2011 at 8:34 amDESCRIPTION
Reader Maxine P. Stewart of California says, "Nothing can compare with a pie made from dried apricots. Especially when it’s made from the dried apricots available in my part of the country, the fruit and nut-growing center of California. The best dried apricots are packaged as ‘slab apricots.’ They are so ripe and so sweet they won’t hold their shape. But they’re delicious!"
We couldn’t find "slab apricots" to make this pie with, so we used dried apricots from the bulk food section of the local co-op grocery store. They’re very sweet and moist, and we’re VERY pleased with this sweet-tart, smooth and toothsome pie; we can only imagine how good it would be with even more flavorful apricots.SUMMARY
Yield 1 pie Source King Arthur Flour Baking Sheet XIII.1 File under dried apricots, pieINGREDIENTS
Crust
Use your favorite pie crust recipe, or try one of ours.
1 3/4 cups (7 1/2 ounces) Mellow Pastry Blend or unbleached all-purpose flour
1/2 teaspoon salt
1/2 cup (4 ounces) lard OR 1/4 cup each butter (2 ounces) and vegetable shortening (1 5/8 ounces)
2 teaspoons white or cider vinegar
2 tablespoons (1 ounce) milk
1 large egg, lightly beaten
Filling
18 ounces dried whole pitted apricots (about 4 cups), sliced in half or chopped
2 cups (16 ounces) water
1 1/2 cups (10 3/4 ounces) sugar
1 tablespoon Instant ClearJel® OR cornstarch
1 tablespoon orange zest OR 1 to 2 drops Fiori di Sicilia OR orange oil
1/4 teaspoon salt
1/4 teaspoon nutmeg
2 tablespoons Grand Marnier liqueur OR orange juice
Topping
2 teaspoons milk or beaten egg white
2 teaspoons sugar mixed with 1/8 teaspoon cinnamon OR 2 1/8 teaspoons Sparkling White Sugar (coarse white sugar)INSTRUCTIONS
Crust: Optional first step: Chill all of the ingredients (and your utensils, for that matter) for 30 minutes; this will help make the crust extra-flaky. In a medium-sized mixing bowl, combine the flour and salt. Using a pastry fork, pastry blender, your fingers or a mixer, cut in the lard or butter and vegetable shortening, leaving some baby pea-sized lumps of fat.
Sprinkle the vinegar and milk over the flour mixture, tossing to combine, then add the beaten egg, gently tossing till the dough becomes cohesive (if it’s too dry to squeeze together, add a bit of water). Squeeze the dough together, divide it in half, shape each half into a flattened disk, wrap each disk in plastic wrap, and refrigerate them for 30 minutes or longer
Remove the dough from the fridge. If it’s been refrigerated longer than 30 minutes, allow it to rest for 10 to 15 minutes, till it’s pliable. Roll out one piece to about 13 inches in diameter, and carefully transfer it to a 9-inch pie pan. (A giant spatula works well here; lacking that, fold the dough in half, and in half again, lay the point of the dough wedge in the center of your pie pan, and unfold.) Trim off any extra-long or ragged edges of the crust, and fold the trimmed edges under themselves and onto the lip of the pan.
Filling: Cut the apricots in half, or chop them coarsely. Rinse them under running water and drain. Place the apricots in a saucepan and cover with 2 cups of water. Bring to a boil over high heat, then turn the temperature down and simmer for 5 minutes. Remove the saucepan from the heat and allow the apricots to cool in the water.
In a small bowl, whisk the sugar and Clearjel® or cornstarch together with the orange zest, salt, and nutmeg. Drain the excess water from the apricots into a measuring cup; reserve 1/3 cup, and discard the rest. Stir the sugar mixture into the apricots; add the Grand Marnier or orange juice; the Fiori or orange oil, if you’re using them, and the reserved 1/3 cup apricot water. Stir well.
Assembly: Roll the top crust into a 10-inch circle. Pour the apricots into the pie shell, and top with the crust. Crimp the edge artfully, or press it flush with the rim using the tines of a fork. Brush lightly with milk or beaten egg white, and sprinkle with cinnamon-sugar or Sparkling White Sugar.
Baking: Bake the pie in a preheated 450°F oven for 15 minutes, then reduce the heat to 350°F, and bake for an additional 40 to 50 minutes, until the top is medium-brown and the juices are clear and bubbly. If the crust appears to be browning too quickly, cover it with a pie crust shield, or strips of aluminum foil. Note: If you’re using a light or shiny pie pan rather than a dark one, be sure to bake the pie for at least a total of 60 minutes, to ensure that the bottom crust is done. Yield one 9-inch pie, 8 servings.
Nutrition information per serving (1 slice, 1/8 of pie, 170g): 523 cal, 14g fat, 6g protein, 58g complex carbohydrates, 37g sugar, 7g dietary fiber, 42mg cholesterol, 218mg sodium, 916mg potassium, 1052RE vitamin A, 3mg vitamin C, 4mg iron, 79mg calcium, 108mg phosphorusTopic: Cardamom Orange Bunnies
Cardamom Orange Bunnies
Submitted by rottiedogs on April 16, 2011 at 8:44 amDESCRIPTION
Hopping Bunnies - I can't locate a 1963 BHG cookbook but this is close to the original which I believe had no spice and used shortening only.SUMMARY
Yield 14 Bunnies Source Better Homes and Gardens File under easter, hopping bunnies, orange, rollsINGREDIENTS
Ingredients
5-1/4 to 5-3/4 cups all-purpose flour
1 package active dry yeast
3/4 teaspoon ground cardamom
1-1/4 cups milk
1/2 cup butter, margarine, or shortening
1/3 cup sugar
1/2 teaspoon salt
2 eggs
2 tablespoons finely shredded orange peel or 1 tablespoon finely shredded lime peel
1/4 cup orange juice or 2 tablespoons lime juice and 2 tablespoons water
1 reciOrange or Lime Icing: In a small bowl combine 1-1/2 cups sifted powdered sugar and 1 teaspoon finely shredded orange or lime peel.For Orange Icing, stir in enough orange juice (2 to 3 tablespoons) to make of drizzling consistency. For Lime Icing, stir in enough milk (2 to 3 tablespoons) to make of drizzling consistency.pe Orange or Lime Icing (see recipe below) (optional)
INSTRUCTIONS
Directions
1. In a large mixing bowl combine 2 cups of the flour, the yeast, and cardamom. Set aside.
2. In a medium saucepan heat and stir milk, the butter, the 1/3 cup sugar, and salt just until warm (120 degree F to 130 degree F) and butter almost melts.
3. Add milk mixture to dry mixture along with eggs. Beat with an electric mixer on low to medium speed 30 seconds, scraping bowl. Beat on high speed 3 minutes. Using a wooden spoon, stir in orange or lime peel, orange or lime juice, and as much of remaining flour as you can.
4. Turn dough onto a floured surface. Knead in enough remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place dough in a lightly greased bowl; turn once. Cover; let rise in a warm place until double in size (about 1 hour).
5. Punch dough down. Turn onto a lightly floured surface. Divide in half. Cover and let rest 10 minutes.
6. Lightly grease two cookie sheets. (Large bunnies will go on one sheet, the small bunnies will go on the other.) For large bunnies, roll one portion of dough into a 14x10-inch rectangle. Cut rectangle in half crosswise. Divide one portion of this dough in half and roll each half into a rope about 16 inches long. On one of the lightly greased cookie sheets, overlap one end of strip over the other to form a loop; bring the end that's underneath up over the top end, letting one end extend on each side to make ears. Pat tips of ears to shape in point. Make a second large bunny with remaining rope.
7. Cut remaining half of rectangle into 6 strips, 10 inches long. Roll 5 strips of the dough into ropes about 12 inches long. Shape 5 small bunnies as above on the second baking sheet.
8. With remaining strip of dough, shape 2 large balls and 5 small balls of dough for the tails. Moisten ball and place atop dough at bottom of loop. Press tails onto dough.
9. Repeat with remaining dough making 2 more large bunnies and 5 more small bunnies. After shaping, cover and let rise until nearly double (30 to 45 minutes). Meanwhile, preheat oven to 375 degree F. Bake small bunnies 11 to 12 minutes or until golden brown. Bake large bunnies for 13 to 15 minutes or until golden brown. Remove from cookie sheets; cool on wire racks. Frost while warm with Orange or Lime Icing, if desired. Makes 4 large bunnies and 10 small bunnies.I made this on Friday. I decided to make sure all the ingredients were at room temperature. I weighed my flour and guessed at using KAF's 4.25 ounces per cup and I'm glad I did - I think it was the right amount of flour. With the flour mixture in the KA stand mixer, I put it on "stir" and started adding the wet ingredients one at a time, the creamer, the butter (1 stick at a time), the vanilla and the eggs (also one at a time). I did have to increase the speed to 2 for mixing and then I beat it for 3 minutes per instructions. It is what I have learned from Great British Bake Off a Drizzle Cake. The butter syrup is delicious, but I didn't poke big enough holes for it all to seep in - I used a bamboo skewer - next time a chopstick. So the cake is a little drier near the top. The salted caramel sauce is a keeper. It is definitely worth making again.
Again, it is not a particularly interesting week for me. On Monday, I made my healthier version of my Mom's Hamburger Stroganoff, only I used ground bison, which we like. I also used full-fat Greek yogurt in place of the sour cream, and that combination was terrific. I served it over brown rice, with some black rice thrown in. (I like my rice cooker.) On Wednesday, I cut up some pork chops my husband cooked on Sunday, and I combined the meat and the drippings saved from the pan with lightly sauteed vegetables (carrots, red bell pepper, mushrooms, zucchini, broccoli, and green onion). I combined that mixture with buckwheat noodles. We have leftovers to get us through the rest of the week, and we're going to a potluck tonight.
On Monday, I baked two loaves of Buttermilk Grape Nuts bread (recipe on this site). It's nice to have the stand mixer to use again and be able to bake two loaves--one for immediate consumption during the week and the other to freeze until needed. I reduced the salt from 3 tsp. to 2 3/4 tsp. On Saturday, I baked the KAF Wheat-Oat Flax Buns, making 8 instead of 12, and I also baked a batch of my Oatmeal-Chocolate Chip Cookies. My husband's department is having a "new semester" potluck-barbecue tonight, so I'm bringing cookies, and we will take sandwiches for ourselves, using the buns. (It's a bring-your-own meat for us to grill affair, but we're not quite comfortable with that in a large setting.)
Sourdough Potato Bread
Submitted by romanekr on September 09, 2003 at 10:29 amDESCRIPTION
Sourdough Potato BreadSUMMARY
Yield 0 File under sourdoughINSTRUCTIONS
This makes sweet, light bread so may not qualify as 'sourdough'.It keeps VERY well, freezes like a dream, and is ideal for cinnamon rolls, dinner rolls, etc. We have substituted half wheat flour, added wheat germ with great results. I usually mix it up when I get home from work, make loaves before bed, and bake for breakfast - YUM!
My source told me to use Hungry Jack brand potatoes, but I recently used Potato Buds and they worked fine as well. The starter seems to get much better with age.
1 1/2 cups sugar
2 cups warm water
1/2 cup dehydrated mashed potato flakesMix together in a completely clean glass or plastic quart container cover with cheesecloth held firmly in place (rubber band or canning jar band works well). Let stand at room temp for 3 - 4 days to catch wild yeast, stirring daily. I use only plastic or wooden spoons to stir - no metal. (I have also mixed in 1 teaspoon instant yeast to be sure it will catch.) The misture should have a layer of bubble on the surface. At this point you can use some and refrigerate the rest for 7 to 10 days before feeding again.
3/4 c. sugar
1 cup warm water
1/4 cup mashed potato flakesLet sit, loosely covered, on the counter for 24 hours. Use and/or refrigerate.
6 to 7 1/2 cups flour
1/4 cup sugar
1 tablespoon salt
1/4 cup oil
1 1/2 cups warm water
1 cup sourdough starterMix ingredients together, knead and let rise in covered bowl 8 - 24 hours. Punch down, form 3 loaves, put in well-greased loaf pans, cover and let rise 8 - 24 more hours.* Bake at 350 for 20 to 30 minutes.
*It needs to be in a warm place, so I use the oven with the light on. I do not cover the loaves since it usually sticks, but put a pan of water in the oven as well to keep the air moist.
