Search Results for '("C'

[rottiedogs]

Sour Cream and Chive Potato Bread
Submitted by breadcetera on June 19, 2004 at 11:58 pm

DESCRIPTION
Sour Cream and Chive Potato Bread

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

INSTRUCTIONS
This recipe is adapted from one I found in a Dak bread machine recipe book years ago when they first came out. This recipe make 6 good-sized hearth loaves, but can easily be cut in half, although the loaves freeze and reheat well. The loaves will not have a crisp crust due to all of the dairy products in the dough.

2 cups (about 12 oz.) mashed potatoes
2 cups (16 oz) potato water
1 oz. instant yeast or 8 tsp. active dry yeast
1/4 cup butter, room temperature
2 cups sour cream
1/4 cup sugar
2 1/2 Tablespoons salt (less if using leftover potatoes)
2 tsp. onion powder
1/2 tsp. baking soda
1/2 cup minced freshed chives (about 3/4 oz)
12 cups unbleached bread flour
1 cup powdered milk
optional: 4 eggs, lightly beaten. If using eggs, reduce potato water to 1 1/2 cups.

Combine half of the flour, instant yeast, sugar, salt, onion powder, baking soda and powdered milk in the bowl of a large mixer with dough hook. Mix to combine. Add potato water (cooled to room temperature), sour cream and eggs if using and mix about 2 minutes on low speed. Gradually add enough of the remaining flour to make a soft dough. Knead in the machine for about 6 to 8 minutes and add the chives and the pieces of butter one at a time toward the end of kneading. Knead until smooth and springy.

Place in a greased or oiled bowl and cover with plastic wrap. Let rise a room temperature until doubled, about 1 hour and 15 minutes. Deflate and turn the dough and let rise again until doubled, about 45 minutes.

Divide into loaves. I scale mine into 6 (1 lb. 3 oz.) hearth loaves, which bake off to 1 lb loaves for the farmer's market. Works fine in loaf pans too. Shape the loaves (or dinner rolls!) however you'd like and let rise until almost doubled, about 40 minutes.

I bake mine on a stone (4 at a time on one stone. I have two ovens and two stones) at 425 for about 30 minutes, until nicely browned and hollow-sounding when thumped on the bottom. I usually spritz the oven with water a few times during the first 5 minutes, but I don't bother with a steam pan for these.

[rottiedogs]

Easy Kaiser Rolls
Submitted by beths100 on April 07, 2011 at 4:47 pm

DESCRIPTION
A very fast and easy kaiser roll recipe that works every time!!

SUMMARY
Yield 12 rolls File under Kaiser, Poppy seed, Roll, rolls, sesame seed

INGREDIENTS
6 Cups KAF Unbleached all purpose flour
2 tsp. Salt
2 Tbs. Saf-T instant yeast
4 Tbs. Sugar
2 Cups warm water
1/3 cup canola or vegetable oil
1 egg white with 2 Tbs. Cold water slightly beaten
Poppy or sesame seeds

INSTRUCTIONS
Preheat oven at least 20 minutes ahead to 400 degrees. You need a good hot oven.
In a standing mixer bowl combine flour, salt, sugar and undissolved yeast.
Using a dough hook on a medium setting add the water and oil to the flour mixture and let work until if forms a soft dough ball. About 10 minutes.
Once the dough has formed a soft ball let the dough hook continue to work another five minutes.
Take out and place on a floured board and knead 5 to 10 minutes until smooth.
Grease a large bowl and place dough in the bowl turning to coat. Cover and let rise one hour. ( I place my bowl on a heating pad on low during this time)
Remove, pound down and turn out onto a lightly floured surface, divide into 12 pieces.
Shape each piece into a ball. With a sharp knife cut a 1/4 inch deep star into each ball.
Place cut side down onto a greased cookie sheet about 2 inches apart.
Cover with a tea towel and let rise for 30 minutes.
Flip balls over and brush with egg white and water mixture. Add poppy seeds or sesame seeds at this time.
Bake at 400 degrees for 15 to 20 minutes until golden brown.
Place on wire racks to cool.
Enjoy!!

comments
Submitted by dachshundlady on Sat, 2011-04-09 18:40.
Wow, they look great. When you tear them apart, what does the crumb look like?
Submitted by wingboy on Mon, 2011-04-11 13:29.
I made a half-batch on Saturday. Nice rolls. Fine texture. Went well with pulled pork!
Submitted by beths100 on Thu, 2011-04-14 11:27.
To dachshundlady... These are not GF. Just a great kaiser roll and they look and taste like a hot fresh kaiser.
Wingboy... Glad you had good luck with them!

[rottiedogs]

Cheesy Poppy Seed Bread

1 cup milk
1 egg
3/4 cup shredded Swiss Cheese
3 tablespoons butter
3 cups bread flour
2 teaspoons sugar
4 teaspoons poppy seeds
3/4 teaspoon salt
3/4 teaspoon finely shredded lemon peel
1 teaspoon yeast

Place all ingredients in bread machine and set for dough cycle.
Remove dough, shape into rolls, place close together in prepared pan ( I use two 7x9 brownie pans) bake at 375 for 12 to 15 minutes until golden brown. about 24 rolls

Notes: I sub Cheddar Cheese for the Swiss since my family prefers Cheddar and I am more likely than not to add a full cup of cheese and I also add extra poppy seeds.

This recipe is from the book MORE BREAD MACHINE BOUNTY by
Better Homes and Gardens

[rottiedogs]

Kaiser Rolls
Submitted by barefootbaker on February 29, 2008 at 1:47 pm

DESCRIPTION
Kaiser Rolls

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

INSTRUCTIONS
This is what my wife calls a WIP (Work In Progress). It produces great rolls, but they are not as light as I want them to be. There will be modifications.

Poolish
1/4 tsp dry yeast
3 oz. (45g) warm water
3/4 cup (100g) bread flour
gluten 1/2 tsp
Dough
1 tsp yeast
3 oz. warm water
1 tsp gluten
3/4 tsp salt (Kosher salt preferred)
1 1/2 cups (190g) bread flour
1 Tbls sugar
1 large egg (90g)
2 tsp olive oil
poolish from above
poppy seeds
rye flour for dusting

To make Poolish:
Proof yeast in warm water till creamy. Add flour and the gluten to the liquid, and stir till smooth. Let rise, covered, overnight at room temperature

To make dough:
Put the yeast into the water with the sugar, and mix. Allow to stand for 5 minutes, until yeast is active. Add the oil, the egg, and all of the poolish, and mix well. Add the salt, and the gluten in with the flour, and gradually add this mixture to the liquid.

Continue mixing until dough exhibits elasticity (about 5 minutes). Turn the dough out onto worktable, and continue to knead, adding flour until dough is soft, and silky, but still tacky and somewhat
wet (about 10 minutes).

Round dough into a ball, and let rise in a covered, oiled bowl until doubled in size (about 1 hour). Deflate dough, and let rise again for another hour before shaping

Shaping the Rolls .
Divide the dough into 7 or 8 pieces, weighing about 2 1/2 oz (60g) each. Roll each piece into a ball, cover with a damp cloth, and let them rest for about 5 minutes.

To make the final shape place each ball on a well-floured surface, using the rye flour, and press them into flat circles, about 1/8 inch thick. Let rest for about 5 minutes. Stretch each piece a bit, and fold edges toward the centter in a 5-piece rosette. Finish by pressing the center down to secure the folds.

Spray the surface of each roll with water, flip it, and place it onto a poppy seed- covered baking sheet. Let rise for another hour.

Baking
Preheat the oven to 425°F. Put a pan with 6 or 7 ice cubes in the oven to generate steam. Turn rolls with the tops up, spray them with water, and place them on tiles in the oven

Bake for about 20 minutes, until rolls are well-browned. Change their position in the oven after about 10 minutes to assure uniformity.

Tom Brady
2/28/08

[rottiedogs]

Tryon Palace Ginger Crinkle Cookies
Submitted by annzie on February 19, 2003 at 11:15 am

DESCRIPTION
Tryon Palace Ginger Crinkle Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Tryon Palace, in New Bern, NC, was the British Governor's residence before the American Revolution, when North Carolina was still under British rule. The palace is restored, and is a treasure. This recipe came from 'The Best of the Best From North Carolina' (1990).

2/3 C Wesson (or canola) oil
1 C sugar
1 egg
4 T molasses
2 C sifted flour
2 t baking soda
1/2 t salt
1 t cinnamon
1 t ginger
1/4 C sugar for dipping

Preheat oven to 350º F. Mix oil and sugar thoroughly. Add egg and beat well. Stir in the molasses. Sift dry ingredients together and add. Form into 1 tsp-sized balls and roll in sugar. Place 3 in. apart on ungreased cookie sheet. Bake 15 min. Cookies will flatten and crinkle. Remove to wire rack.

[rottiedogs]

Sour Cream Pastry
Submitted by annzie on November 28, 2008 at 1:40 pm

DESCRIPTION
Sour Cream Pastry

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This recipe makes a flaky short pastry, excellent for Russian pirozhki, piroghi or kulebiaka. It is similar to a puff paste. For a sweeter version, add 2 T sugar. (From 'Please to the Table', by Anya von Bremzen and John Welchman).

3 c AP unbleached flour
3/4 t salt
1/2 t baking powder
14 T (1 3/4 sticks) unsalted butter, chilled, cut into small bits
2 lg. egg yolks, lightly beaten
2/3 c sour cream

In a large bowl, combine flour, salt and baking powder. Add butter, and using a pastry blender, two knives or your fingertips, cut it into the flour until it resembles coarse crumbs.

Mix egg yolks and sour cream together and add it to the flour mixture, a little at a time, quickly working it into the mixture with your hands.

Transfer pastry to a cool, lightly floured surface and knead very briefly (no more than 30 seconds). Divide the dough into 2 balls, wrap with plastic wrap and refrigerate for 1 hour before using.

[rottiedogs]

Russian Black Bread
Submitted by annzie on October 06, 2008 at 11:22 am

DESCRIPTION
Russian Black Bread

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
I found this recipe and made it for our former Russian exchange student and her husband (from Uzbekistan). We had many discussions about the use of coffee ('No!') and/or chocolate (another 'Never!') for the colorant in Black Bread, but this recipe was acceptable. It is also very good!
I have a Bosch Universal mixer, and the recipe is adapted with that in mind.

2 t naturally dried caraway seeds
12 – 13 T rye flour
pinch of yeast

Scald caraway seeds with 2/3 c warm water. Let sit (covered) minimally 24 hrs. Drain, reserving 1/4 c liquid. In a medium bowl, mix reserved liquid with 4-5 T rye flour. Cover with cloth, let ferment at 85F for 3-4 hrs (put on heating pad turned to low, and wrap the bowl with a towel to prevent over-heating). Starter should swell and the surface crack. Add 1/4 c rye flour and enough warm water to give it the consistency of cornmeal mush. Mix well and repeat the fermenting process for another 3-4 hrs. Repeat once more. The fermenting time is flexible; the mixture should smell sharp. Store, covered, in the refrigerator. Re-feed as necessary (see 'For Starters', below).

1/2 c Zakvaska #1
2 c rye flour
1 1/2 c warm water

Let sit at least 4 hrs in a warm place. Stir, cover, and store in refrigerator. Re-feed as necessary (see 'For Starters', below).

1 c rye sour (above)
2 t active dry yeast
3 c warm water
3 c KA pumpernickel flour
1/3 c vital wheat gluten
6 T canola oil
3 T barley malt
1 T caraway seed
1 T coarse salt
1 T burnt sugar (available at KA Flour Co. I made my own...)
about 5 c AP KA flour

Remove 1 c rye sour. Re-feed rye sour stock with 1 c rye flour and 1 T Zakvaska #1 starter (see above), plus enough warm water to make the consistency of corn meal mush. Refeed the Zakovska #1 starter with about 1 T ray flour and some warm water. Mix, allow to sit at room temperature for several hours. Then re-mix, cover, and store in refrigerator.

Mix yeast with 1 c rye sour, warm water and 1 c pumpernickel flour. Let sit for about 10 min., then add remaining ingredients in order given, mixing well until dough sweeps sides of mixer clean. Continue to mix, to develop the gluten, for about 10 min. Turn out onto greased counter and shape into 2 (2# 4oz) loaves plus 1 (8oz) loaf. Let rise one time, covered lightly with a cloth. Bake at 375F.

[rottiedogs]

Ohio Lemon Pie (also known as Shaker Lemon Pie)
Submitted by annzie on January 30, 2005 at 3:45 pm

DESCRIPTION
Ohio Lemon Pie (also known as Shaker Lemon Pie)

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
This pie is especially excellent when Meyers lemons are used. It is easy and delicious! You may also use regular lemons, however.

2 lemons
2 C sugar
4 eggs
pastry for 2 crusts

Preheat oven to 450F. Slice lemons paper thin; place in bowl. Add sugar; mix and let stand 2 hours. Line a pie plate with pastry; prick bottom and sides thoroughly with a fork. Beat eggs; pour over the lemon/sugar mixture. Mix. Fill pie shell with mixture; add top crust. Crimp edges and cut vents in top. Bake in (preheated) 450 F oven for 15 min. Reduced temperature to 375F and bake until knife inserted comes out clean and crusts are done. Yield: 6-8 servings.

This comes from the Universalist-Unitarian Dessert Cookbook (1968), given to me by my mother-in-law, who despaired of my ever making desserts!

[rottiedogs]

Mexican Chocolate Icebox Cookies
Submitted by annzie on January 08, 2010 at 11:19 am

DESCRIPTION
Mexican Chocolate Icebox Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
This is from 'Saveur' magazine. The recipe makes about 4 dozen cookies.

1/2 c flour
3/4 c good Dutch-process unsweetened cocoa
3/4 tsp ground cinnamon
1/2 - 3/4 tsp cayenne pepper
1/4 tsp salt
1/4 tsp freshly ground black pepper
1 c sugar
1 1/2 tsp vanilla extract
1 egg
12 Tbs cold unsalted butter, cut in small pieces

Whisk flour, cocoa, cinnamon, cayenne, salt and pepper in a medium-size bowl. Set aside. Put sugar, vanilla and egg in a large bowl and beat with an electric mixer on high speed until thick and pale, about 3 min. Add butter and continue to beat on high speed until smooth, about 3 min. more. Using your fingers, work flour mixture into butter mixture until the dough is just combined. Divide dough in half and roll each half into a 9-in. log. Wrap each log in parchment (or wax) paper, twisting the ends tightly to make a uniform cylinder. Freeze dough logs for at least 8 hrs, or as long as overnight. To bake: preheat oven to 350º. Unwrap dough and slice each log into rounds about 1/3-in. thick. Place rounds 1/2-in. apart on parchment-lined cookie sheets. Bake until slightly puffed and a bit crackled (about 8 min.). Transfer to rack to cool.

[rottiedogs]

Frog's Eye Salad
Submitted by annzie on June 24, 2007 at 9:33 am

DESCRIPTION
Frog's Eye Salad

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
At the last annual meeting of our (very active) Garden Club, we always had a lovely Pot-Luck Luncheon. We started collecting the recipes each year, and putting them into an on-going cookbook. This is one of those recipes.

1 pkg. Acini de Pepe pasta, cooked and drained

1 c. sugar
2 Tbs. flour
2 eggs, beaten
1 tsp. salt
1 3/4 C pineapple juice
1 Tbs. lemon juice

3 cans mandarin oranges, drained
2 cans pineapple chunks, drained
1 can crushed pineapple, drained
1 bag miniature marshmallows
coconut, as desired
1 lg. ctn. Cool Whip

Combine all ingredients for dressing; cook in saucepan until thickened, then cool. Add to pasta and allow to set overnight.

Add 'Finishing' ingredients to the dressing/pasta mixture the next day. If the salad needs to be juicier, add more pineapple juice.

[rottiedogs]

Cowboy Cookies
Submitted by annzie on November 12, 2006 at 5:04 pm

DESCRIPTION
Cowboy Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
This modified chocolate chip cookie is delicious, and with the addition of oatmeal, one can even pretend that it's good for you! It's one of the best kind of recipes---from a good friend!

1 c. white sugar
1 c. brown sugar
1 c. shortening (1 stick unsalted butter + 1/2 c. Crisco)
2 eggs, unbeaten
1 tsp. vanilla
2 c. flour
1/2 tsp. baking soda
1 tsp. baking powder
1/2 tsp. salt
2 c. oatmeal (NOT quick)
1 small pkg. chocolate chips
1 c. chopped pecans

Preheat oven to 350 F. Cream sugars and shortening; add eggs and vanilla. Sift flour, salt, baking soda and baking powder. Add to above. Mix well. Add oatmeal, nuts and chocolate chips. Drop by tsp. on greased cookie sheets. Bake 12-15 min.

[rottiedogs]

Apple Crumb Bars
Submitted by annzie on September 12, 2010 at 2:21 pm

DESCRIPTION
An easy 'finger-food' dessert.

SUMMARY
Yield 16 bars Source Anna ("Cookie Madness") File under apple, dessert, finger-food

INGREDIENTS
3/4 c packed brown sugar
3/4 c rolled oats (not 'quick')
1 1/2 c A/P flour
1/4 + 1/8 tsp baking soda
3/8 tsp salt (less if using salted butter)
10 Tbs cold unsalted butter, divided for use
2-3 apples, unpeeled, cored and thinly sliced or chopped
2 tsp lemon juice, divided use
1/2 tsp cinnamon (or Penzey's Cake Spice)
1/2 c sugar
1 1/2 Tbs cornstarch
1/2 c hot water
1/2 tsp vanilla extract
1/2 c pecans, chopped

INSTRUCTIONS
Preheat oven to 350ºF. Grease a 9" square pan.

In a bowl or food processor, combine brown sugar, oats, flour, baking soda and salt. Cut in (or process in) 9 Tbs butter until mixture is coarse and crumbly. Reserve about 3/4 c for topping, and pat the rest into the bottom of the prepared pan.

Toss apples with half of the lemon juice and arrange in a fairly even layer over the crust. Sprinkle with cinnamon (or Penzey's Cake Spice). I also added a few grindings of fresh nutmeg.

In a saucepan, combine sugar, cornstarch and hot water. Bring to boil over medium heat and cook, stirring constantly, until mixture thickens and begins to boil. Remove from heat and add vanilla, the remaining 1 Tbs butter and remaining tsp of lemon juice. Pour over the apples.

Sprinkle the reserved crumbs on top, and then sprinkle pecans over the crumbs. Bake at 350ºF for 35-45 min or until top is slightly browned and the mixture is bubbly.

For firm bars that hold together (finger food), let the bars cool completely. They can be chilled before cutting. Served warm, they are also delicious, but don't hold together as well as if cold or at room temperature.

[rottiedogs]

1-2-3-4 Cake
Submitted by annzie on November 28, 2002 at 10:57 am

DESCRIPTION
1-2-3-4 Cake

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
1/2 C butter
1 C milk
2 C sugar
3 C. flour
4 eggs.
3 t baking powder
pinch of salt
1/2 t vanilla

Cream butter; add 1 C sugar. Separate eggs; beat yolks with 1 C sugar until light. Add to butter mixture, with vanilla. Sift dry ingredients; add to mix, alternating with milk. Mix well between additions. Fold in stiffly-beaten egg whites. Pour batter into 3 buttered and floured cake tins. Bake in (preheated) 375ºF oven about 15 min.

This 'heirloom' cake has appeared in various threads, from various posts, from different areas of the US and, indeed, of the world. 'Cowgirl' in Germany posted it. This particular variation comes from my grandmother, who came from NY state. She always made it when we went for visits. It probably goes back to her mother before her.

[rottiedogs]

White Cake - Good For Wedding Cakes
Submitted by amc on July 18, 2004 at 9:12 am

DESCRIPTION
White Cake - good for wedding cakes

SUMMARY
Yield 0 File under cakes

INSTRUCTIONS
Cake flour, unsifted 4 2/3 cups
Baking powder 6 tsp
Salt 2/3 tsp
Egg whites 8 (1 cup)
Milk 2 cups
Butter, soft 10 2/3 oz.
Sugar 2 2/3 cups
Vanilla extract 4 tsp

Sift together flour, salt, baking power
Whisk (mixed well, not beaten) egg whites and milk
Cream butter, add sugar, vanilla.

Add flour mix and egg white mix alternately.

Bake at 325 for about 40-45 min

This is from Dede Wilson's Wedding Cake Book. In the book itself she has calculations for making two 6 inch layers, two 10 inch layers, etc. Very useful, becuase my math brain gets really frazzled re-calculating and guessing how much batter is enough!

[rottiedogs]

Lemon Angel Cookies (Angel Halos??)
Submitted by bettina on October 28, 2005 at 9:48 am

DESCRIPTION
Lemon Angel Cookies (Angel Halos??)

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Lemon Angel Cookies

"Lemon-filled meringue tops these lovely hostess specials"

2/3 cups shortening
1 cup brown sugar, firmly packed
2 eggs
1 tsp vanilla
2 cups sifted flour
1 tsp salt
1 tsp baking soda
3 egg whites
3/4 cup sugar
Lemon Filling (recipe follows)

Beat shortening with brown sugar until light and fluffy. Beat in the 2 eggs, one at a time, and vanilla to mix well.

Sift together flour, salt and baking soda and add to creamed mixture. Chill dough 1 hour.

Beat egg whites until foamy; add sugar gradually and beat until stiff peaks form. Set aside.

Shape chilled dough into balls, using 1 tsp. dough for each ball.

Place 2" apart on ungreased baking sheet. Flatten to 1/8" thickness with bottom of 2" juice glass.

Top each cookie with 1 tsp. of meringue. With the spoon, make a hollow in center of meringue on cookie. Bake in slow oven (325F) 10 to 12 minutes, or until cookies are cream colored. Cool cookies on racks, then fill depressions in meringue on top of cookies with lukewarm Lemon Filling. Store cookies in refrigerator until time to serve them. Makes 4 dozen.

Note: You can fill these cookies with other fillings, jelly or jam or whipped cream just before serving.

Lemon Filling

Filling on meringue topped cookies will have a dull, yellow look.

1 cup sugar
2 tblsp. cornstarch
1/4 tsp salt
1/4 cup water
3 egg yolks
1/4 cup lemon juice
1 tsp grated lemon peel
1 tblsp. butter

Combine 1/2 c. sugar, cornstarch and salt in small suacepan, mixing well. Stir in water. Cook over low heat, stirring constantly, until mixture thickens (it will not be clear).

Beat together egg yolks and 1/2 c. sugar. Blend a little of the hot mixture into egg yolks, then add to mixture in sauce pan. Cook over low heat, stirring constantly, about 2 minutes, or until mixture thickens; remove from heat.

Stir in lemon juice, lemon peel and butter. Cool until lukewarm.