Search Results for '("C'

[rottiedogs]

Cinnamon Swirl Raisin Bread
Submitted by Used2BMoomie on August 02, 2002 at 9:42 am

DESCRIPTION
Cinnamon Swirl Raisin Bread

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

INSTRUCTIONS
1 1/4 cups water

2 tbsp butter

3 1/4 c. flour

1/4 c. sugar

1 1/2 tsp salt

1 tsp ground cinnamon

1 3/4 tsp bread machine yeast or instant active

3/4 c. raisins

Place all ingredients in dough bucket of your bread

machine. Dough setting. Allow to run it's cycle.

After it has completed it's cycle, dump dough onto

floured surface. Roll into a 15 x 7 inch rectangle.

Brush lightly with milk or water. Sprinkle with a

mixture of cinnamon/sugar. 1/2 c.sugar, 2 tsp cinnamon.

Roll up jelly roll style, seal edges, place in greased

loaf pan. Allow to rise for 35 to 45 minutes. Bake in

pre-heated 375 degree oven for 35 to 45 minutes or til

golden brown. Glaze with a cinnamon glaze.

Mix until thin enough to drizzle;

Glaze

1/2 c powdered sugar

1/4 tsp ground cinnamon

1 1/2 to 2 tsp water

[rottiedogs]

Moomie's Cinnamon Rolls
Submitted by Used2BMoomie on April 26, 2004 at 6:39 am

DESCRIPTION
Moomie's Cinnamon Rolls

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

INSTRUCTIONS
1 cup water
2 tablespoons margarine or butter, softened
1 egg
3 1/3 cups flour
1/4 cup sugar
1 teaspoon salt
3 teaspoons regular active dry yeast OR 3 teaspoons bread machine yeast or quick-acting active dry yeast

Place all ingredients in bucket of your bread machine
Select dough cycle, allow machine to complete cycle
dump dough out onto a lightly floured surface
roll into an 18x9 rectangle spread with 2 tablespoons
softened butter or margarine mix togerther 1/2 cup sugar
and 3 teaspoons cinnamon, sprinkle over entire surface
of dough, starting with short side roll jelly roll style
slice into 9 equal rolls place in a greased 13x9 inch pan
cover, let rise 30 to 40 minutes til doubled
Bake in a 375º oven for 25 to 30 minutes or until
golden brown.
Drizzle with glaze while still warm.

Glaze
Mix 1 cup powdered sugar,
1/2 teaspoon vanilla &
1 to 2 tablespoons milk
until smooth & thin enough to drizzle. I usually double the glaze recipe...Hubby likes his to make his teeth grind!

comments
Submitted by buttercup on Thu, 2010-11-11 11:53.
Have you ever frozen the shaped rolls before you baked them. I'm trying to find a good recipe that you can make ahead and freeze so all I have to do is defrost them overnight and bake in the morning. There is so much to do the day before Thanksgiving. Your hot dog rolls are baking right now in the oven. Love your recipes and glad your back.
Submitted by Used2BMoomie on Sun, 2010-11-14 14:26.
Thanks buttercup. And my answer is no...I have not. There would be mutiny in our house if I dared freeze a cinnamon roll. :o) I tend to keep these for when we're having a house full...hubby and I have already gained way too much weight since we've been married, so I try to keep the baked goods to a minimum.
~Ellen

[rottiedogs]

Moomie's Chocolate Chip Cookies
Submitted by Used2BMoomie on August 02, 2002 at 9:49 am

DESCRIPTION
Moomie's Chocolate Chip Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
3 sticks of butter or margarine (1 1/2 cups) softened
1 1/4 c. sugar
1 1/4 c. brown sugar
1 tablespoon vanilla
2 eggs
4 1/2 c. flour
2 tsps baking soda
1 tsp salt
2-12 oz pkgs semi sweet chocolate chips (4 cups)

Heat oven to 350º. Cream together butter, sugars, vanilla, and eggs. (a note on margarine--do not use a "water added product"! It will ruin your cookies! Use Fleishmann's original or Walmart's Great Value! Both are the real deal!) Stir in flour, soda, and salt. Stir in chocolate chips. (I use my Kitchen Aid stand mixer to do this dough. It makes a large batch--and it is STIFF!!!)
Drop by rounded TABLESPOONS (we like big cookies! :@) ) about 2 inches apart onto ungreased baking sheets.
Bake 12 to 15 minutes or til light golden brown. (12 minutes is perfect for me) Cool slightly; remove from cookie sheet after 1 minute. Cool on wire racks. About 3 1/2 dozen.

[rottiedogs]

Best Oatmeal Cookies
Submitted by mona15851 on September 24, 2010 at 2:05 pm

DESCRIPTION
I've made this recipe for 30 years & like it better than any other I've tried.

SUMMARY
Yield 27 cookies File under cookies

INGREDIENTS
3/4 cup Crisco shortening
1 cup brown sugar, packed
1/2 cup white sugar
1 egg
1/4 cup water
1 teaspoon vanilla
1 cup flour
1 teaspoon salt
1/2 teaspoon baking soda
3 cups oatmeal (quick or regular)
1 cup (more or less) chocolate chips

INSTRUCTIONS
With electric mixer, beat Crisco, white sugar & brown sugar till creamy. Add the egg, water & vanilla & beat till fluffy. By hand stir in flour, salt & baking soda. Stir in the oatmeal & then chocolate chips.

Bake in preheated 350º oven. Place tablespoons of dough on ungreased (sprayed) cookie sheet & bake 12 minutes. Don't over bake - cookies should look a little moist in the cracks). Let sit on cookie sheet for couple min., then transfer to rack to cool.

[rottiedogs]

Mom's Potato Refridgerator Rolls
Submitted by mollybelle on October 22, 2006 at 2:08 pm

DESCRIPTION
Mom's Potato Refridgerator Rolls

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

INSTRUCTIONS
My Mom made always made these rolls for Christmas and Easter breakfast as cinnamon rolls and as crescent rolls for dinner parties and other special occasions. They can use up leftover mashed potatos and rise in the refridgerator overnight so they are good timesavers as well as being delicious. Everyone in my family LOVES them.

1 pkg yeast
1/2 c warm water (about 110 degrees)
1 c milk, scalded
1 c hot mashed potato
1/2 c butter
1/4 c sugar
2 tsp salt
2 beaten eggs
5-6c flour

If using active dry yeast, soften in warm water. Combine water, scalded milk, mashed potatos, butter, sugar and salt. Let stand till lukewarm and add eggs. If using instant yeast mix with 1 1/2c flour and beat well; if using active dry yeast add 1 1/2c flour and beat well. Cover and let stand in a warm place until full of bubbles, about 1 hour.

Stir in 3 1/2- 4 1/2c flour to make a fairly stiff dough. Knead until it is smooth and satiny to the touch (my Mom always said it should feel like a baby's cheek). Place in a greased bowl, turning once to grease surface and chill overnight. About 1 1/2 hours before baking time, punch down, shape rolls, place on greased pans and let rise until doubled. Bake at 425 about 15-20 minutes, checking and rotating pans at 10 minutes.

The dough can be kept in the refridgerator for 2-3 days and baked off as desired.

For cinnamon rolls, my Mom always rolled out the dough, sprinkled it with cinnamon and sugar and raisins, rolled the dough up and cut it into rolls. I like to add some brown sugar and soak the raisins briefly in hot water. Drizzle with a combination of melted butter and confectioners sugar, if desired. For Christmas, my Mom shaped the rolls into a Christmas tree and added a tiny bit of green food coloring to the frosting. You can add nuts and/or whatever dried fruit you enjoy. These also make great sticky buns.

For dinner rolls, divide the dough in quarters, roll each into a round, then cut and shape as crescents.

1. Substitute 1c white whole wheat flour for 1c all purpose flour in the starter and the dough (2c total www). Be careful, the starter will rise more quickly, so keep an eye on it. These are lovely and light and possibly better than the original...

[rottiedogs]

Rosie's Famous Sour-Cream Cake Layers
Submitted by micki/nm on September 07, 2004 at 9:29 pm

DESCRIPTION
Rosie's Famous Sour-Cream Cake Layers

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
(from Rosie's All-Butter Fresh Cream Sugar-Packed No-Holds-Barred Baking Book by Judy Rosenberg)

Judy Rosenberg says, "I've read that chocolate contains a chemical similar to the one our bodies produce when we fall in love. This doesn't surprise me because I've never had any doubt that chocolate has transcendent powers. I wish my readers all the love they need, but in a pinch I offer this recipe. Baking the layers a bit below 350 degrees F keeps them moist. In my well-considered opinion, these are the perfect chocolate layers: dark and not too sweet compared to other chocolate cakes, quintessentially American."

4 ounces unsweetened chocolate
2 cups sugar (I use fine baking sugar)
1-1/2 cups sifted all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup hot strong brewed coffee or 3 teaspoons instant coffee powder dissolved in 1 cup hot water
1/2 cup sour cream, at room temperature
1/2 cup vegetable oil
2 large eggs, lightly beaten with a fork, at room temperature

1. Preheat the oven to 345 degrees F. Lightly grease two 8-inch layer cake pans with vegetable oil or butter, or line them with parchment circles or inserts.

2. Melt the chocolate in the top of a double boiler placed over simmering water, then turn off the heat.

3. Sift the sugar, flour, baking soda, and salt together into a large mixing bowl.

4. In a separate bowl, blend the hot coffee, sour cream, and vegetable oil with a whisk.

5. With the mixer on low speed, add the coffee mixture in a stream to the dry ingredients and mix until blended, about 35 seconds. Stop the mixer to scrape the bowl several times with a rubber spatula.

6. Add the eggs one at a time and mix on medium-low speed after each addition until smooth, about 15 seconds. Scrape the bowl each time. Add the chocolate and mix until the batter is uniform in color, about 10 seconds more.

7. Divide the batter evenly between the prepared pans and place them on the center rack of the oven.

8. Bake until the cake springs back to the touch and a tester inserted in the center comes out dry (do not wait for a crust to form), 35 to 38 minutes.

9. Cool the layers in the pans on a rack before frosting.

Makes 12-16 servings when frosted

My notes: I use extra fine sugar. Be very careful not to overbake.

[rottiedogs]

Nancy Silverton's Devil's Food Cake
Submitted by micki/nm on September 07, 2004 at 9:25 pm

DESCRIPTION
Nancy Silverton's Devil's Food Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
(from Desserts by Nancy Silverton)

To prepare pans:

2 tablespoons butter, melted
2 tablespoons unsweetened cocoa powder
[Note: I added 2 tablespoons granulated sugar]

Cake:

4 ounces bittersweet chocolate
6 tablespoons water
6 tablespoons unsweetened cocoa powder
1/2 pound unsalted butter (2 sticks)
1/2 cup dark brown sugar
6 eggs, separated
1/4 cup sour cream
2 teaspoons baking soda
2 teaspoons boiling water (to infuse baking soda)
1-1/2 cups flour, sifted
3 tablespoons granulated sugar

This is a very moist devil's food, black with a slight tinge of devilish red. It's adapted from a recipe that Beatrice Keech, one of my stalwart colleagues in the Spago kitchen, brought from her mother's kitchen in South Africa.

The cake itself is a useful and very flavorful substitute for a chocolate genoise.

It can be baked in three 8-inch round straight-sided layer cake pans, or in one layer in an 8-inch round cake pan and sliced into 3 layers after baking. (Oven time needs to be adjusted for baking all the batter in one pan.)

Brush layer cake pans with melted butter. Line the bottom of the pans with a round of baking paper. Brush with butter again, chill briefly to set, dust with cocoa powder, and knock out excess. Set aside. [Note: Because this cake is so moist, the first time I made this cake I found it difficult to remove from the pans. I now add 2 tablespoons of granulated sugar to the cocoa; that makes it easier.]

Preheat oven to 350 degrees F. Adjust oven rack to middle position. (If you're baking the cake in 3 pans, adjust oven racks to upper and lower positions.)

Cut chocolate into 2-inch pieces. In a heatproof bowl, melt chocolate over barely simmering water. (The water should not touch the bottom of the bowl or the chocolate will burn.) Turn off heat and let stand over warm water until ready to use.

In a small saucepan, whisk together the water and cocoa powder. Bring to a simmer over medium heat, whisking constantly, until the mixture is smooth and thickened and the whisk leaves an empty trail when it is drawn across the bottom of the pan. Remove from heat. Whisk in melted chocolate; set aside.

Using the paddle attachment of an electric mixer, beat butter until it whitens and holds soft peaks, 3-5 minutes. Beat in brown sugar and combine well. Add egg yolks one at a time, scraping down the sides of the bowl as necessary. Beat in chocolate and combine, then sour cream. Dissolve the baking soda in boiling water, making sure that the baking soda fizzes. Beat in half the flour, add the baking soda, and beat in remaining flour. Set aside.

Using the whisk attachment of an electric mixer, beat egg whites on low speed until frothy. Increase speed to high and gradually beat in the granulated sugar until stiff, glossy peaks form.

Whisk one-third of the egg whites into the chocolate mixture to lighten texture, then fold in the rest, incorporating well. Pour batter into the single cake pan, or divide batter evenly into the three cake pans. Bake 25 minutes, until cake shrinks slightly from the sides of the pan and springs back when the center is touched. (If the pans are on two oven racks, stagger the placement so that the cakes brown evenly and rotate the positions of the upper and lower cakes halfway during baking.)

When thoroughly cool, remove layers from pans by running a knife around the edges, turning the pan upside down on a work surface, and giving the back of the pan a firm whack. Cool cake completely before using. Freezes very well.

TO ASSEMBLE AND FROST CAKE

With a serrated knife, trim rounded tops of cake layers so they are flat and the layers are no thicker than 1/2 inch. Place one cake layer on a serving platter or cardboard round, trimmed side up, and spread top with 1/8 inch of frosting. Place second layer on top, press down lightly, and spread with frosting. Top with third cake layer and press down lightly. If the weather is warm, chill or freeze the cake until the frosting firms up, so the cake layers stay securely in place.

Spread frosting on the sides of the cake, chilling as necessary to keep frosting from getting too soft and the cake layers from sliding around. Chill to firm.

Hold the cake flat on your palm for easy handling. Plop the remaining frosting on top of the cake and spread it with a back and forth motion, using a long-bladed spatula held flat against the top of the cake. Allow the frosting to flow over the edges of the top. When the top is smooth, use the spatula to spread the frosting down the sides of the cake in broad, smooth strokes, turning the cake after each stroke.

If desired, pipe a decorative shell border on top of cake approximately 1 inch from the edge, using a pastry bag and a No. 3 star tip. Refrigerate until frosting is set, about 30 minutes.

Sift an even coating of unsweetened cocoa powder over the top of the cake.

The cake will keep up to 3 days in the refrigerator. Let it stand at room temperature for at least 1 hour before serving so that the cake and frosting soften and the chocolate darkens in color.

Devil's Food Frosting

12 ounces bittersweet chocolate
1/2 cup plus 1 tablespoon unsweetened cocoa powder
1/2 cup plus 1 tablespoon water
3 tablespoons corn syrup
6 ounces unsalted butter (1-1/2 sticks)
3/8 cup powdered sugar
2 egg yolks
2 tablespoons Cognac (optional)

Finished with a thick dusting of cocoa powder on top, the frosting tastes like a chocolate truffle.

This must be made just before frosting the cake; if it is refrigerated more than 30 minutes, the chocolate hardens and the frosting won't come back to a smooth, shiny, spreadable consistency.

Cut chocolate into 2-inch pieces. In a heatproof bowl, melt chocolate over barely simmering water. (The water should not touch the bottom of the bowl or the chocolate will burn.) Turn off heat and let stand over warm water until ready to use.

In a small saucepan, whisk together the cocoa, water and corn syrup. Simmer over medium heat, whisking constantly, until the mixture is smooth and thickened and the whisk leaves an empty trail behind it when it is drawn across the bottom of the pan. Remove from heat. Whisk in melted chocolate and Cognac; set aside.

Using the whisk attachment of an electric mixer, beat the butter on medium-high speed until it whitens and holds soft peaks, 3-5 minutes. Beat in powdered sugar until well mixed. Add the egg yolks, one at a time, beating well after each addition and scraping down the sides of the bowl as necessary. Remove bowl from mixer and stir in the chocolate mixture by hand. Let frosting sit in a cool place or refrigerate until it becomes a little stiffer than spreading consistency, about 30 minutes. (Watch carefully so that it doesn't harden.)

If you like, you can hasten the setting by stirring the frosting over ice water for a minute or so. You must stir constantly and remove the bowl from the ice water as soon as the frosting begins to set along the sides of the bowl.

You may have as much as 1/2 cup of frosting left after frosting the cake. It can be stored in the refrigerator or freezer and rewarmed to sandwich cookies together.

[rottiedogs]

Moist Chocolate Cake (from Chocolatier magazine)
Submitted by micki/nm on September 07, 2004 at 9:23 pm

DESCRIPTION
Moist Chocolate Cake (from Chocolatier magazine)

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
DEVIL'S FOOD CAKE, CHOCOLATE FILLING, FLUFFY WHITE ICING

CAKE:
2-1/4 cup granulated sugar (I used superfine)
1-3/4 cup cake flour
1-1/4 cup unsweetened cocoa (use the best you can get)
2-1/4 teaspoon baking soda
1-1/4 teaspoon baking powder
1/2 teaspoon salt
3 large whole eggs
1 large egg yolk
1 tablespoon vanilla
1/2 cup (1 stick) plus 1 tablespoon unsalted butter, melted and cooled
1-1/2 cup buttermilk
3/4 cup strongly brewed coffee

CHOCOLATE FILLING:
9 ounces semisweet chocolate, chopped
1 cup heavy cream
1 teaspoon vanilla

FLUFFY WHITE ICING:
5 large egg whites
1-3/4 cup granulated sugar
1/3 cup water
1/2 teaspoon cream of tartar
2 teaspoon vanilla

Cake:

1. Preheat oven to 350 degrees F. Butter and flour bottoms and sides of two 9" round cake pans. (I buttered the pans generously and then coated them with a mixture of sugar and cocoa.)
2. In a large mixing bowl, sift together sugar, flour, cocoa, soda, baking powder, and salt. Set aside.
3. In a medium mixing bowl, whisk whole eggs and yolk together until combined. Whisk in vanilla and melted butter. Whisk in buttermilk and coffee. Pour liquid mixture into dry ingredients and whisk until smooth. Scrape batter into pans, dividing equally.
4. Bake for 30-35 minutes, or until edges of cake pull away from side and toothpick comes out clean. Cool cakes on wire racks for 20 minutes. Invert cakes onto racks to cool completely.

Filling:
1. Place chocolate in a medium bowl. In a medium saucepan, heat cream until it comes to a gentle boil. Pour hot cream over chopped chocolate. Allow to stand for 5 minutes, to allow chocolate to melt. Stir mixture until smooth and chocolate melts completely. Stir in vanilla.
2. Set bowl containing chocolate mixture into a larger bowl of ice water and stir mixture constantly for about 5 minutes, or until it is of a spreadable consistency. Remove bowl of filling from ice water and set aside until ready to fill cake.

Icing:
1. In large deep bowl, combine egg whites, sugar, water, and cream of tartar. With hand-held mixer, beat until foamy, about 1 minute.
2. Place bowl over saucepan of simmering water, making sure that bottom of bowl does not touch the water. Beat constantly at low speed until mixture reaches 160 degrees F, about 7 minutes. Remove bowl from heat, add vanilla, and beat frosting at high speed until stiff peaks, about 7 minutes.

To assemble:
1. Cut cake layers in half horizontally to make 4 layers total. Place one layer cut side up on serving plate and scrape a generous 1/2 cup of the chocolate filling onto it. Spread the filling evenly over the layer. Repeat 2 times, then top with last cake layer.
2. Spread frosting first on sides and then over the cake. Serve immediately or refrigerate and bring to room temperature before serving.

Notes: This is a wonderful, moist, very chocolate layer cake. I would suggest using the absolute best cocoa you can get, because that will make a major difference in flavor. I have not made the filling in the recipe, but I have made the icing and it is heavenly, a great contrast to the chocolate of the cake. I have also frosted the cake with cream cheese (I used fresh chevre) frosting, and filled it with a banana filling for a friend's birthday. That was wonderful too.

Chocolatier, March 2002

[rottiedogs]

Sally Lunn
Submitted by meghildreth on February 13, 2004 at 2:43 pm

DESCRIPTION
Sally Lunn

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

INSTRUCTIONS
(From Bernard Clayton’s New Complete Book of Breads)

Sally Lunn is a sweet bread rich in butter and eggs. One story of the origin of the name is a Sally Lunn, who was born and lived in Bath, England in the eighteenth century. She made the bread for all the important tea parties in Bath. You will need a 10 cup tube pan. (I used my trusty Kitchen Aid to make this loaf. I used my Rose Bundt pan, sprayed with Pam even though it is nonstick.)

3 ? to 4 cups of all-purpose flour
1/3 cup sugar
1 teaspoon salt
1 package dry yeast
1/2 cup each milk and water
1/2 cup (one stick) butter
3 eggs, room temperature

In a large bowl mix 1 1/2 cups flour, the sugar, salt, and yeast. In a saucepan combine the milk, water, and butter. Place over low heat until the liquid is warm and the butter is melting. Gradually, pour the liquid into the dry ingredients and beat for two minutes with the flat beater at medium speed. Add the eggs and 1 cup flour. Continue beating at high speed. Stop beating and add enough flour to make a stiff batter.

Cover the bowl (I use my great-aunt's cotton, hand enbroidered kitchen towel and have for 20 years) and leave at room temperature until the dough has doubled in bulk, about an hour.

Stir the batter down and beat well for about 30 seconds. Pour the batter into the tube pan. Cover the pan and let rise until the dough doubles in volume (or reaches the lip of the pan), about 30-50 minutes.

Preheat the oven to 325?. Bake for 50 minutes or until the loaf is golden brown. When done, test with a skewer, if it is done, the skewer will come out clean. Carefully remove the loaf from the pan. Cool on a wire rack.

It will be fragile while it is hot. It is best served warm and buttered. The crust is delicate and crisp. The texture of the rose makes the loaf absolutely beautiful and the edges of the petals are all crispy and wonderful.

[rottiedogs]

Recipes From an Italian Mother
Submitted by meghildreth on January 20, 2003 at 5:18 pm

DESCRIPTION
Recipes From an Italian Mother

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
Clotilde Pirro was born in Italy and came to America when she was a girl. She married an American named Earle Hunt and she was our good friend Walter's mother. I asked her one day how to make lasagna and she was kind enough to tell me. I believe this is the first time these recipes have been written down.

I guessed on the amounts of olive oil and the seasonings because she told to use "some" of those things or "about so much". The reason I specified brand names is because she did. "Use only Hunt's tomato sauce and paste," she told me. "It is the best, and use only Prince lasagna noodles. Be sure and use only Dragone Ricotta." So, I am passing that on to you. If they aren't available in your part of the country, use a local brand. The important thing is to use the best quality ingredients you can find. She also told me "Make him lasagna and he will never leave you."

Clotilde died in 1991 and these recipes are her legacy to me. This is my tribute and memorial to her.

2 medium onions
4 cloves garlic (or as much as you like)
1/4 cup olive oil
2 15 oz. cans Hunt's tomato sauce
1/4 cup dry vermouth
1/2 tsp. each basil, marjoram, tarragon, thyme
1/4 tsp oregano
1 6 oz. can Hunt's tomato paste
1 lb Italian sausage (hot or sweet NOT garlic or fennel) or ground beef (optional)
3 T. olive oil

Heat 1/4 cup olive oil in a medium saucepan. Chop the onions and garlic finely. Add the onions and garlic to the hot oil and cook on medium high heat until golden brown (10 or 14 minutes). Stir frequently so they don't stick. Add the two cans of tomato sauce and the vermouth. Add the herbs. When the mixture starts to bubble, turn the heat to low and simmer it for at least an hour. Stir occasionally. At the end of an hour, brown the sausage or ground beef. Drain well and add to the sauce. Add the tomato paste. Fill the can with water to get all of the paste and add that to the sauce. Add the three tablespoons of olive oil. Stir well and continue to simmer until it thickens a bit - about an hour. Taste the sauce and adjust the seasonings.

1 recipe Italian sauce
32 oz. container Dragone Ricotta cheese
2 eggs, slightly beaten
1 cup FRESH finely chopped parsley
1/4 tsp celery salt
1/2 cup each freshly shredded Romano and Parmesan cheese
1/2 tsp freshly ground black pepper
1 lb box Prince Curly Lasagna noodles
1 1/2 lb thinly sliced mozzarella cheese

While you are simmering the sauce in the last hour, you can proceed with the lasagna. Pre-heat your oven at 375 F. Mix together in a bowl, the Ricotta, eggs, parsley, celery salt, Parmesan and Romano cheeses, and the black pepper. Mix it well. Taste it. Adjust the seasonings.

Cook the lasagna noodles according to the package instructions. The reason you mixed the cheeses first is so that the flavors will mingle. After the noodles cook, be sure you run cold water over them. This stops them from continuing to cook and makes them easy to handle.

Spray a lasagna pan with Pam or other cooking spray. The pan should be at least 9"x13"x2". Put down a layer of noodles (the pan should hold three strips). Put down a layer of the cheese, then a layer of the sauce. It is easier to do if you put down the cheese and the sauce, then spread it out. Put down a layer of the mozzarella. Continue layering. End with a layer of noodles. Pour over the rest of the sauce. If you have any mozzarella left, put that on. If you don't, sprinkle on an additional half cup each of Parmesan and Romano.

Cook for 30 minutes or until the top is all nice and brown and bubbly. Let it rest for 10 minutes or so before you serve it. If you don't let it rest, you will end up with a gooey mess!

You can use the Italian sauce for just pasta. You can cook it down until it is thicker and put in more oregano for pizza. Also, you can make it ahead of time. It freezes very nicely. I made it one year using tomatoes from my garden in place of the canned tomato sauce, and it was glorious. Of course, starting with fresh tomatoes took longer!

[rottiedogs]

Peanut Butter Cookies
Submitted by martibeth on August 03, 2002 at 9:45 am

DESCRIPTION
Peanut Butter Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
This is my favorite peanut butter cookie; it is also my favorite chocolate chip cookie. I found this recipe in the New York Times over 30 years ago. The only problem with this recipe is it doesn't make enough cookies.

3/4 cup unsifted flour, stirred a bit
1/2 teaspoon baking soda
1/2 cup (1/4 pound stick) butter
1/2 cup creamy or chunky peanut butter
1/2 cup firmly packed light brown sugar
1/2 cup granulate sugar
1 large egg
1 teaspoon vanilla
1/2 cup salted Spanish peanuts, red skins on
1/2 cup semi-sweet chocolate pieces

On wax paper thoroughly stir together the soda and flour. In a medium mixing bowl cream butter and peanut butter. Beat in, one ingredient at a time, the brown sugar, granulated sugar, egg and vanilla. Add flour mixture. With a spoon mix well. Stir in peanuts and chocolate pieces.

Drop by heaping teaspoons around 2 inches apart onto ungreased cookie sheets. Press down with floured fork making criss-cross pattern; re-flour fork for each cookie.

Bake in a preheated 350 degree oven until lightly browned - about 10 minutes. Let cookies stand on the sheet about 1 minute, then with a wide metal spatula remove to wire racks to cool.

Store in a tightly covered tin box.

Makes 4 dozen 2 inch cookies.

[rottiedogs]

Mrs. Crist's Tea Cookies
Submitted by martibeth on February 22, 2010 at 8:51 am

DESCRIPTION
Mrs. Crist's Tea Cookies

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
I put this recipe for tea cookies under ethnic category, because it is such an old recipe that was given to my Hungarian grandmother by her Russian neighbor, Mrs. Crist, over 70 years ago, in western Pennsylvania. I have never tasted anything like it.

1 cup of butter
2 cups of brown sugar
2 eggs
1 cup nut meats (walnuts - do not chop too finely)
1 teaspoon vanilla
1 teaspoon cream of tartar mixed with
4 cups of flour
1 teaspoon soda dissolved in small quantity of hot water

Cream butter and sugar. Add eggs, vanilla, nut meats and dissolved soda. Then add the flour and cream of tartar. Add enough extra flour to make into rolls. Set in a cold place overnight, and then slice and bake in a moderate oven (375).

I wrote the above recipe exactly as my mother had written it, who had gotten it from her mother. Following are my notes:
1. I used to always cream the butter and sugar by hand, but the last time I made it, I used a stand mixer; it certainly cuts down on the time.
2. I usually use dark brown rather than light brown sugar.
3. Use just the ittiest bit of water to dissolve the baking soda. Also, you can substitute Bakewell Cream for the cream of tartar.
4. You probably will not need to add any extra flour - I can't remember ever having to add any myself.
5. The last time I made these, I divided the dough into 4 rolls, about a foot long, and each roll weighed about 12 ounces. I double wrap them in plastic wrap and put them overnight in the refrigerator. Do not freeze.
6. Slice them no thicker than 1/4 inch. Try even thinner if you can. They slice very easily once the dough is cold.
7. Bake on an ungreased cookie sheet about 7-8 minutes. This cookie recipe is one of the very few recipes in which I don't line the baking sheets with parchment paper, but you really don't need it. Watch the first batch and see how long it takes. When they cool they will be crisp.
8. This recipe makes about 200 cookies. My husband likes them particularly because they are not real sweet.
9. I'm not sure how long the unbaked rolls could stay in the refrigerator. I believe I've had them in there close to a week, but I'm not sure I would advise that long.

[rottiedogs]

Basic Cookie Recipe (Makes at least 15 dozen)
Submitted by martibeth on June 04, 2003 at 9:55 am

DESCRIPTION
Basic Cookie Recipe (Makes at least 15 dozen)

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
This is a great recipe from the Washington Post years ago. The dough is shaped into rolls and frozen. The cookies are not too sweet, and have a great taste.

4 cups sifted flour
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups vegetable shortening (I use Crisco)
1/2 cup butter
1 cup granulated sugar
1 cup firmly packed brown sugar (either light or dark)
2 eggs
1 teaspoon vanilla

1. Sift flour, baking soda and salt onto wax paper.
2. Beat shortening, butter, and sugars until well mixed; beat in eggs and vanilla. Stir in flour mixture until soft dough forms.
3. Divide dough into 6 equal portions. Shape into rolls about 1 1/2 inches in diameter; wrap in foil and freeze.

Or flavor the 6 different portions with any of the following:
1/2 cup flaked coconut
1/2 cup coarsely chopped nuts
1 square melted and cooled chocolate
1/4 cup finely chopped candied cherries
1/2 to 1 teaspoon cinnamon
1/4 to 1/2 teaspoon nutmeg or mace.

TO BAKE: Slice solidly frozen rolls about 1/4 inch thick; place cookies 2 inches apart on ungreased cookie sheets in a moderate oven (375 degrees) for about 10 minutes or until lightly browned (look at them at about the 8 minute mark).

NOTES: All of the "additions" to the dough are good, but in my opinion the addition of cinnamon or nutmeg put these cookies over the top. Coconut comes in a close second.

I normally bake cookies on parchment paper, but with these, I don't think it's necessary. I've never had one cookie stick on plain ungreased cookie sheets.

[rottiedogs]

Whole Wheat Sourdough Hearth Bread
Submitted by MangoChutney - ... on May 01, 2011 at 11:29 pm

DESCRIPTION
A whole wheat sourdough sandwich bread baked in a USA-Pans hearth loaf pan.

SUMMARY
Yield 1 3.5lb loaf Source Adapted from Jonathan Kandell's Desem Bread File under hearth bread, sourdough, Whole wheat

INGREDIENTS
For dough:

18 ounces whole wheat starter
16 ounces liquid
21 ounces whole wheat flour
2.5 tsp salt
1 tbls sugar
5 oz seeds

Pan:

USA-Pan 12" hearth bread pan
Grease the hearth bread pan lightly. I use coconut oil for this.

For steaming:

4 tbls liquid
aluminum foil to cover pan

INSTRUCTIONS
The starter should be fed and fermented overnight before the morning that you make the bread. I have made it with fed and refrigerated starter but the loaf is more dense and it takes much longer to cook through. Fermenting the starter for a full day before using it produces a similar crumb to overnight, but the total rise seems a bit less. I feed my starter 8 ounces of water and 10 ounces of whole wheat flour in preparation for this recipe.

Mix the liquid and the dry flour in a bowl. I use 8 ounces of kefir whey and 8 ounces of water, but it can be any liquid that you prefer. It seems to do better with no more than half being something other than water. Let the flour soak in the liquid for 30 minutes. This lets the flour absorb as much liquid as it wants without any interference (autolyse).

Add the salt, sugar, and starter. I use sucanat for the sugar. Knead with a dough hook for 5 minutes. I use a Breville stand mixer on lowest speed.

Let stand for 5 minutes to allow the dough to relax. Use the time to lightly oil a bowl for the rising.

Add the seeds. I use 4 ounces of flax seed and 1 ounce of sesame seeds. Knead for another 5 minutes with a dough hook.

Lift the stand mixer head and quickly swap the oiled bowl for the mixer bowl. The dough will fall off the dough hook directly into the bowl for rising. This saves the effort of working the dough out of the mixer bowl, to which it wants to cling.

Cover the bowl and let the dough rise for 4 hours. After each hour, for a total of 3 times, remove the dough from the bowl and press it flat on a surface. Stretch it gently in several directions, without tearing the gluten, and fold it together again.

After the fourth hour has elapsed, shape the dough into a log that fits neatly into the baking pan. Do the usual surface tension operations on the dough, including shaping the ends. Lift the dough gently and place it in the pan. Make any last minute adjustments to make it even in diameter over the length of the pan. Cover the pan and let the dough proof for 90 minutes.

When the 90 minutes has elapsed, begin preheating the oven to 450 degrees F. When the oven has preheated, which may be about 15 more minutes of proofing time, dabble the 4 tbls of liquid over the proofed dough. I use kefir whey for this. It will puddle around the edges of the loaf after the top has been dampened.

Cover the pan with the aluminum foil, securing it to the edges of the pan all the way around but leaving a balloon of foil over the top so that the oven spring is not blocked by the foil. This is to keep in the steam from the 4 tbls of liquid.

Bake at 450 degrees F for 25 minutes, then remove the foil and lower the oven temperature to 350 degrees F. Bake for 40 minutes at 350 degrees F. The interior temperature of the loaf should be about 200 degrees F by that time. Tip the loaf out of the pan and onto a rack to cool. If you have used fed and refrigerated starter instead of starter that was fermented at room temperature overnight, it may take as long as 20 minutes more at 350 degrees F to finish cooking the inside of the loaf.

The final weight of this loaf is about 3.5 - 3.75 pounds.

comments
Submitted by MangoChutney - ... on Mon, 2011-05-16 23:41.
If you have two of these pans, as I happen to have, you can invert the second one over the first instead of using aluminum foil. Unfortunately I have not found a way to secure them together, but the top one does has not seemed to be inclined to slide off the bottom one once it is lined up on all four sides. This is a savings in aluminum foil, and also avoids having dents in your bread from places where the foil interfered with the oven spring.
Submitted by ninaoftwo on Thu, 2011-05-26 21:07.
Oh, my, this bread looks scrumptious. I doubt I could ever make it. It sounds like a long process, but I'm sure the end result justifies the time and effort involved. I'm sure your family loves your bread.
Submitted by emnm-mom on Sun, 2012-12-23 10:14.
I am working with sourdough starter for the first time. I only bake whole wheat bread. I don't even have white flour in my pantry. This recipe sounds heavenly. I don't have the pan called for in the recipe!! Can I use a different pan? I am anxious to make sourdough whole wheat bread. Thanks!

[rottiedogs]

Soft 100% Whole Grain Sourdough Sandwich Bread
Submitted by MangoChutney - ... on September 19, 2012 at 4:48 pm

DESCRIPTION
The sourdough makes the 100% whole grain bread even healthier, and makes a long-keeping loaf. The water roux makes it possible to easily handle dough of a higher hydration level than is normal for sandwich bread, which makes for a softer loaf of bread.

SUMMARY
Yield 3 lbs File under 100% Whole Grain, soft sandwich bread, sourdough, Tangzhong, Water Roux

INGREDIENTS
Water Roux:
1 oz whole barley, milled fine
5 oz cold water

Pre-soak:
Water roux from above
4 oz Greek yogurt
6 oz water
16 oz hard white spring wheat, milled fine

Pre-ferment:
1 cup starter
4 oz hard red winter wheat, milled fine
4 oz rye, milled fine
5 oz water

Final dough:
Pre-soak from above
Pre-ferment from above, minus 1 cup
1 tsp salt
1 tbsp olive oil

INSTRUCTIONS
This is the schedule for beginning the evening before a morning baking. Modify as desired to fit your own baking routine. For example, you can probably do the "evening before" steps in the morning and do the baking in the evening.

I use a bench mixer for some of the recipe but everything can be done by hand if you prefer. I do use two identical loaf pans. One contains the loaf and one is used as a cover. Any arrangement which traps moisture in with the loaf will work.

Prepare the water roux by sprinkling the 1oz of barley flour on the 5 oz of cold water, in a small pan. I use a non-stick omelet pan. Blend the flour with the water until there are no lumps. Heat over low heat with constant stirring until it is thick like hot breakfast cereal, but do not let it simmer or boil. Immediately remove pan from heat and place water roux into a weighed mixer bowl. If the weight of the water roux is less than 6 oz, add enough water to bring the weight back up to 6 oz.

Add the 4 oz of yogurt and the 6 oz of water to the water roux in the mixer bowl. Add the 16 oz of white whole wheat flour to the mixer bowl. Stir with the mixing blade on lowest speed until all of the flour is incorporated into the liquid, or visa versa. The pre-soak will be a sticky mess. Remove the mixer blade and cover the bowl with some kind of plastic cover. I use (and re-use) a disposable plastic shower cap. Leave the mixer bowl on the counter-top overnight.

In a container which can be closed, combine the 1 cup of starter with the 5 oz of water. Add the 4 oz of rye flour and the 4 oz of red wheat flour, and stir until smooth. Cover and leave on the counter-top overnight. The pre-ferment will be somewhat stiff. If you are unable to stir in all of the flour, add a little more water.

In the morning, remove 1 cup of the pre-ferment and store for future use as starter.

Add 1 tsp of salt to the pre-soak in the mixer bowl. Add the remaining pre-ferment. Use the dough hook on the lowest setting to combine these. In 2 to 3 minutes, the dough will have formed a cohesive mass. Add the 1 tbsp of olive oil and run the mixer for about 30 seconds more. Remove the dough hook from the dough and turn the oiled dough out onto the counter. Knead by hand briefly, to test for lumps. The dough should be wonderfully soft and smooth, and no longer sticky.

Return the dough to the oily mixer bowl, cover, and let rise. Once it has risen, turn out onto the still-oily counter again. Press the dough gently into a rectangular shape appropriate for further shaping into a loaf. Shape the loaf. Place into a greased 9"x5" loaf pan. Cover (I use the same shower cap) and let proof until the center of the dough has risen higher than the edge of the pan.

Preheat oven to 400F. Gently pour 1/4-cup of cold water over the proofed dough, and into the pan. Place the pan in the pre-heated oven and cover with an inverted identical loaf pan. Bake for 20 minutes at 400F. Remove the second, covering, pan and reduce the oven temperature to 350F. Bake for 30 minutes at 350F. Turn out of pan and let cool.

Notes:
1. Adding the water roux in the morning did not result in such a nice-handling dough.
2. It may be possible to add the salt the night before, which would prevent forgetting it the next morning. This bread tastes very strange without any salt.
3. Baking at 450F for the first 20 minutes makes for a crisper crust, but the loaf shrinks from its maximum size which is achieved by oven spring. Baking at 400F instead of 450F retains the maximum size.
4. I use a convection oven with a turntable.
5. I plan to make this bread with barley in place of the rye, once my rye flour has run out. It should be possible to substitute any low-gluten grain for the rye. Replace the hard winter wheat with a softer grain, however, reduces the size of the loaf.
6. The weight of the loaf is actually about 2.8 lbs but the website will not let me put in a decimal number. Baked at 450F for the first 20 minutes, the weight of the loaf is only about 2.5 lbs. Clearly, the higher temperature removes more water, which makes the loaf less soft.
7. There is a picture but it won't display. It can't be removed, either. Pictures seem to be broken here.

• This topic was modified 9 years, 8 months ago by rottiedogs.