Search Results for '("C'

[rottiedogs]

Apple Muffins Adapted From Ka's Recipe
Submitted by janiebakes on January 08, 2007 at 4:29 pm

DESCRIPTION
Apple muffins adapted from KA's recipe

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
1 3/4 cups King Arthur 100% White Whole Wheat or Traditional Whole Wheat Flour
1/2 cup oat flour
1/2 cup sugar
1/4 cup milled flax
1/2 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon ground cinnamon
1/2 teaspoon ground ginger (optional)
1/4 teaspoon ground cardamom (optional)
1/2 teaspoon salt
1/4 cup chopped walnuts
2 large eggs
1 cup buttermilk
1/3 cup vegetable oil
2 cups grated apples

In a medium-sized bowl, whisk together the dry ingredients, be sure to break up any clumps of ginger. In a small bowl, whisk together the eggs, water, and oil, and stir into the dry ingredients. Fold in the apples Fill 12 standard-sized paper-lined muffin cups (or cups coated with non-stick vegetable oil spray) almost full.

Bake the muffins in a preheated 400°F oven for 20 to 23 minutes, or until a toothpick inserted in the center of one comes out clean. Remove the muffins from the oven, and cool in the pan for 5 minutes before transferring to a rack to cool completely. Yield: 12 muffins.

©2006 The King Arthur Flour

[rottiedogs]

Acorn Cookies
Submitted by janiebakes on April 12, 2007 at 12:24 pm

DESCRIPTION
acorn cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
Autumn Acorns
"Sweet Miniatures" by Flo Braker

Dough:
8 oz unsalted butter, room temp
1/2 c sugar
1/4 tsp salt
2 1/3 c unsifted all purpose flour

Decoration:
1 lg egg
1 oz (2 Tbl) fineground hazelnuts
2 Tbl sugar
1/8 tsp cinnamon

Dough: Cream the butter at med-low til smooth, 1 min. Beat in sugar and salt until well combined and slightly fluffy, scraping down the sides of the bowl. Lower speed, gradually add flour and mix just til thoroughly combined.

Preheat oven to 325. Line baking sheets with parchment. With your palms shape the dough, 1 tsp at a time, into balls. Pinch so that each ball is pointed at the bottom to form an acorn shape. Place 1/2" apart on baking sheet. Chill 15 min or just til dough is firm.

Decoration: Whisk egg til smooth. In another bowl stir together nuts, sugar and cinnamon. Take cookies from fridge. Dip the larger end of each into the egg, then the nuts, to form the cap of the acorn and replace on baking sheet.

Bake 1 sheet at a time 12 - 15 min, til cookies no longer appear shiny and feel slightly firm when lightly touched. Do not allow them to color. Place baking sheet on wire rack to cool for 5 min. Then lift cookies from parchment with a metal spatula to a wire rack to finish cooling.

Stack finished cookies in airtight metal container, separating layers with foil. Store at room temp 10 days or freeze 1 month.

Makes 7 doz 1 1/2" cookies.

[rottiedogs]

Jason’s Cocodrillo Crocodile Ciabatta
Submitted by bellesaz on January 03, 2011 at 6:02 pm

DESCRIPTION
This recipe is credited to Jason Molina, aka "The King of Gloop" at The Fresh Loaf (www.thefreshloaf.com) and is a quick and easy method for making extraordinary Ciabatta bread. NOTE: This is a very wet dough with a very high hydration - use wet dough scrapers to handle the "gloopy" dough. If you don't have a scale to measure your flour, it's highly recommended that you purchase one - I bought mine at King Arthur and LOVE IT! This dough will not work in a bread machine, but it is designed perfectly for a stand mixer with both a paddle and dough hook attachments. The trick is to beat the dough on very high speed until it fully lifts from the bottom and begins to climb the beater. For a great video demonstration of this bread baking technique, visit Jen Menke's video at YouTube - http://www.youtube.com/watch?v=v24OBsYsR-A

SUMMARY
Yield 3 loaves Source http://www.thefreshloaf.com/node/2984/jasons-quick-coccodrillo-ciabatta-... File under bread, ciabatta, yeast bread

INGREDIENTS
500g bread flour
475g - 485g (~2 cups) water
2 tsp. INSTANT yeast
15g salt

INSTRUCTIONS
In a stand mixer with a paddle attachment(like a Kitchen Aid), combine all ingredients together and roughly mix for 2-3 minutes until the dough is barely combined. Stop the mixer and let this rest for about 10 minutes. Mixture will be lumpy.

Continue with the paddle and begin mixing the dough on the highest speed of your mixer. The dough will start out a shaggy, wet mass. After about 10 minutes or so the dough will begin to transform and will eventually start to pull away from the sides of the mixing bowl. As the gluten forms and the strands develop, you can even hear your dough slapping the side of the bowl. Continue mixing at high speed until the dough begins to climb up the paddle. This first mix with the paddle usually takes about 15 minutes.

Stop the mixer and insert the dough hook. Continue mixing on the highest speed of the mixer. After several minutes, the dough should not only pull away from the sides of the bowl, but actually lift off the bottom of the bowl. Make sure at this stage, you are watching your dough carefully. Your mixer can really bounce around and if you take your eyes away for a moment, it could be a disaster! This final mixing stage will take about an addition 15 minutes. You know the dough is just right and has mixed enough when it has lifted cleanly off the bottom of the bowl and begins to creep up the dough hook.

Stop the mixer and wet your fingers. Remove the wet dough from the hook. The dough will be very "gloppy" and wet. Pour the wet dough into a well oiled container for rising. Cover lightly and allow the dough to triple in size - about 2 to 2.5 hours. IMPORTANT!! The dough MUST TRIPLE!

When the dough has tripled, flour the surface of your counter generously and pour the contents of the dough onto the surface. Use a wet spatula to get the last bit if needed. Your dough will be beautiful and silky.

Next, using a wet dough scraper, cut and separate the dough into three fairly equal pieces. It helps to have a wet dough scraper. It is even easier to use two scrapers if you have them!

Form each loaf into a rough oval shape. Ciabatta is Italian for "slipper", so think slipper when shaping. Sprinkle the tops with flour and with your floured fingers, gently poke the dough quickly to release any large air bubbles.

Using a large piece of plastic (I use a clean plastic garbage bag - my friend, Jen Menke uses a huge plastic GAP shopping bag!), cover the dough lightly to rise a second time in a non-drafty environment. Don't worry if it doesn't look like it's rising too high.. you get a nice oven spring with this bread! Total rising time is about 45 minutes.

While your dough rises, preheat your oven to 500 degrees farenheit and raise your oven rack to the middle of the oven. A good, hot oven will be the key to great looking loaves. Add a small old cake pan to the floor of your oven to hold ice cubes or water during the baking process. Don't add ice or water until the bread is ready to bake. Let your oven heat throughout the second rising period. This bread bakes best on a pizza stone, but it will also bake on a parchment lined baking sheet.

Just before baking, gently remove the plastic from the loaves. Line two large baking sheets with parchment paper. I bake my loaves on a stone in my oven, so I like to turn my baking sheets upside down and line them with the parchment. That way, I can slide the parchment off of the sheet directly onto the baking stone in my oven.

Lightly dust your parchment paper with flour and using two dough scrapers moistened with water, scoop the long ends of each loaf together and flip them onto the parchment, upside down. Do this quickly. The recipe author, Jason Molina claims that this redistributes the holes in the bread for more even "holing". It looks like you've ruined your loaves by pinching them together and plopping them over, but you haven't. Use your dough scrapers to re-shape the loaves into rough ovals. Again, dough scrapers wet with water helps prevent sticking.

Since I make this bread into three loaves, I bake two loaves on one piece of parchment and the third on the second piece of parchment. I bake in two batches.. the final loaf just rests uncovered while the first two bake. (You can also make 2 larger loaves if you want)

Once you have all your loaves flipped over, give them a light dusting of flour just before putting them in the oven.

In the tin pan on the floor of your hot oven, throw a cup of ice cubes into the tin or a cup of cold water. Let it steam for about 30 seconds, then slide your loaves into the oven, directly on your stone if using or bake directly on the cookie sheets lined with parchment.

Total baking time is about 18-20 minutes. Halfway through the bake, rotate your loaves to ensure even browning. When done, remove to a wire rack to cool. Enjoy!

(NOTE: For additional flavor, you can ferment your dough overnight in the refrigerator after the initial mix and before the first rise. For best flavor, use only unbleached bread flour like King Arthur - the taste difference is amazing!)

WHERE YOU MAY GET FRUSTRATED:
1. If you try and handle the dough with your hands. I never use my hands at any point in baking this bread. I use dough scrapers spritzed with water.
2. Flipping the loaves before final baking. Use TWO DOUGH SCRAPERS for this.. trust me, you'll be glad you did!
3. Buy a scale. King Arthur sells a really good one. Once you have a scale and get into the habit of weighing ingredients, you've taken your bread baking to another level.

GOOD LUCK!

comments
Submitted by KAF_Keri on Tue, 2011-01-04 14:06.
Belles,
Thank you so much for posting your recipe here! I saw it your Facebook post and can't wait to try it.
Keri @ KAF
Submitted by pjh on Thu, 2011-01-06 08:57.
Ditto Keri's comment - what fun!! I've worked with gloppy doughs before, but have never let them go 30 minutes at high speed in a mixer... wow. Look forward to trying this.
Submitted by bellesaz on Thu, 2011-01-06 12:56.
Definitely the key to this is speed and duration. It took me the first couple of times before I finally relaxed and trusted the recipe creator.. and it turns out beautifully every time. The best video I've ever seen is by Jen Menke who makes this step by step and you really understand the process.

The above link is to her video. If nothing else, you get to smile at her Minnesota accent and see a cute doggie.
Submitted by Naturalhorsegirl on Sun, 2011-01-09 13:09.
Just a word of caution. My Kitchenaid mixer can only work dough at speed 2. I burned up my motor making Ciabatta and mixing at the high speed. They were wonderful and sent me another mixer for free since I was still under warranty but warned me never to do it again. I really want to make Ciabatta again but it doesn't come out as nice mixing at the low speed. I have the 575 watt professional model ... do other mixers handle dough at high speed?
Submitted by bellesaz on Tue, 2011-01-18 01:09.
I have been making this for a couple years in my mixer.. high speed. I've never had an issue. I have tried using my Electrolux Magic Mill at the highest speed and for whatever reason, it never comes out quite as perfectly. I have the KA Pro 600 - I don't think the wattage matters. There have been other users who work this dough by hand using a wire whip.. that seems like alot of work to me, but they claim it comes out OK. I'd say try it in a different mixer - if it doesn't come out exactly right, it still tastes good!
Submitted by Naturalhorsegirl on Sun, 2011-01-09 13:12.
Forgot to mention that the bread looks wonderful! I sure would like to try it again ... hope someone has an answer for me!
Submitted by wingboy on Mon, 2011-01-10 01:39.
I don't understand how it works. But it does. Wonderfully. Thanks!
Submitted by milkwithknives on Mon, 2011-01-10 13:01.
Oh, holy crap you can STORE things in those holes! Has anyone tried mixing this in a Bosch machine? And has anyone tried swapping in some whole wheat flour? Off to watch the Youtube video.
Submitted by bellesaz on Tue, 2011-01-18 01:11.
I don't know about the whole wheat, but you definitely need to adjust the hydration level which will change when using whole wheat. You should have a 95% hydration on this dough. You can also use semolina flour, which many people use for the flavor. It calls for 350 grams of bread flour and 150 grams of semolina flour.. the same on all the other ingredients.
Submitted by bellesaz on Tue, 2011-01-18 16:57.
@milkwithknives.. I don't know about Bosch, but I've made it a few times in my Electrolux Magic Mill and for whatever reason it doesn't get the same effect. Let me know though!
Submitted by milkwithknives on Fri, 2011-01-21 01:46.
Holy god, this really WORKS! I didn't make ciabatta, so I still have to try this the real way, but I was making focaccia for some panini sandwiches and somehow managed to get the dough way too wet. So I thought, here we go, and I turned my Bosch up and beat the daylights out of it for half an hour. Even with half whole wheat flour and flattening it on a baking sheet, it has big, giant holes in it! Woohoo! I'm so freaking excited to try making the ciabatta recipe! I have NEVER gotten big holes like that in any bread I have made. Fingers crossed that this wasn't some weird fluke....
Submitted by bellesaz on Wed, 2011-02-16 14:19.
I got the biggest kick out of reading your reply. Don't you just love what this bread does?? I have adjusted it a bit for my Magic Mill DLX and am now able to get fairly consistent results too. Much better because both the Bosch AND the Magic Mill are superior for bread mixing as compared to the KitchenAid... sorry fans of KA - I wouldn't trade mine for the world, but I love my Magic Mill!
So how did you put it all together? I'd love to know what you did. Have a friend with a Bosch and she'd like to try it, but is not sure if it would work.
Submitted by tikidoc on Fri, 2011-08-19 10:49.
My KA Pro 600 (aka Whirlpool piece of junk) is on it's last legs (at the ripe old age of 2) and objects strenuously to anything resembling bread dough, so I have a Magic Mill on order. What exactly did you adjust to get this recipe working well with the DLX?
Jess

[rottiedogs]

Italian Cream Cake
Submitted by lsb on January 07, 2008 at 1:35 pm

Description
Italian Cream Cake

Summary
Yield: 0 File under: cakes

Instructions
1/2 c. butter
1/2 c. Crisco
2 c. sugar
5 egg yolks
2 c. cake flour
1 c. buttermilk
1 tsp. soda
1 tsp. vanilla
1 small can coconut
I c. chopped pecans
5 egg whites, stiffly beaten

Cream butter and Crisco until light and fluffy; add sugar, gradually, and beat well. Add egg yolks, one at a time, beating well after each addition.

Stir together flour and soda and add alternately with the buttermilk, beating well.

Stir in vanilla, then the coconut and pecans. Fold in beaten egg whites.

Pour into three 9-inch greased and floured cake pans. Bake at 350 degrees for about 25 minutes or until lightly browned. Cool. Frost with Cream Cheese Frosting.

1 package (8 ounces) cream cheese, softened
1 stick butter
1 box confectioners sugar
1 tsp. vanilla
1 c. chopped pecans

Mix together the cream cheese and butter. Add sugar and vanilla and mix until smooth. Stir in pecans

[rottiedogs]

Hot Pepper Rings
Submitted by lsb on October 14, 2003 at 8:37 am

Description
Hot Pepper Rings

Summary
Yield: 0 File under: Misc. Recipes & Requests

Instructions

One of my "Yankee" friends gave me this recipe years ago, and it is my absolute favorite. These peppers are to die for! It is well worth growing Hungarian Wax peppers just for this recipe.

1/2 peck (~50) hot banana peppers such as Hungarian Wax
1/2 quart vinegar
1 1/2 cup water
1 cup olive oil
1/4 cup salt
2 cloves minced garlic
1 Tbsp. oregano
1 cup green olives with juice

Wash and dry hot peppers. Cut them into rings.

In a large container, combine all ingredients; add peppers, and let them stand over night at room temperature.

Pack into clean mason jars, leaving 1/4-inch head space. Adjust caps. Process half pints and pints 10 minutes in boiling water bath.

[rottiedogs]

Hot Cross Buns
Submitted by cowgirl on April 06, 2003 at 4:04 am

DESCRIPTION
hot cross buns

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

INSTRUCTIONS
Hot cross buns

Original kiwi recipe

1-1/2 c milk
1 tsp. sugar
1 tbsp. butter
2 tsp. yeast
4-1/2 cups flour ( recipe says to use high grade but I use ap for more tender rolls)
1 tsp. salt and cinnamon
½ tsp. mixed spice and nutmeg
2 tsp. sugar
¾ c currants and sultanas
¼ c chopped mixed peel

crosses: ½ c flour
6 tbsp. water

glaze: 1 tbsp. sugar and water
1 tsp. gelatine

heat milk until very warm, add 1 tsp. of sugar and the butter, set aside till lukewarm, sprinkle yeast over and leave for 15 minutes until frothy. Combine 4 c flour, salt and spices in a bowl, stir in 2 tsp. of sugar. Make a well in the middle of flour mix, pour in yeast-milk-mix, beat to a soft dough, knead in currants, sultanas and mixed peel, knead until dough is smooth and elastic. Set aside until doubled in size.
Punch down, divide into 16 even pieces, place on an oven tray, ¾ inch apart. Cover and let rise until doubled. Pipe crosses on each bun and bake in preheated 400° oven for 20 minutes until golden. Remove from sheet and brush w/ glaze.

Crosses: mix flour and water until smooth and pipe-able.

Glaze: put all ingredients in saucepan, heat gently until sugar and gelatine have dissolved.

Note: I use 4 tbsp. of sugar in all, some like it sweet J

Hot cross buns

Original kiwi recipe

1-1/2 c milk
1 tsp. sugar
1 tbsp. butter
2 tsp. yeast
4-1/2 cups flour ( recipe says to use high grade but I use ap for more tender rolls)
1 tsp. salt and cinnamon
½ tsp. mixed spice and nutmeg
2 tsp. sugar
¾ c currants and sultanas
¼ c chopped mixed peel

crosses: ½ c flour
6 tbsp. water

glaze: 1 tbsp. sugar and water
1 tsp. gelatine

heat milk until very warm, add 1 tsp. of sugar and the butter, set aside till lukewarm, sprinkle yeast over and leave for 15 minutes until frothy. Combine 4 c flour, salt and spices in a bowl, stir in 2 tsp. of sugar. Make a well in the middle of flour mix, pour in yeast-milk-mix, beat to a soft dough, knead in currants, sultanas and mixed peel, knead until dough is smooth and elastic. Set aside until doubled in size.
Punch down, divide into 16 even pieces, place on an oven tray, ¾ inch apart. Cover and let rise until doubled. Pipe crosses on each bun and bake in preheated 400° oven for 20 minutes until golden. Remove from sheet and brush w/ glaze.

Crosses: mix flour and water until smooth and pipe-able.

Glaze: put all ingredients in saucepan, heat gently until sugar and gelatine have dissolved.

Note: I use 4 tbsp. of sugar in all, some like it sweet J

[rottiedogs]

Honey Whole-Wheat and Rye Sourdough
Submitted by jim.roush on July 08, 2006 at 6:31 pm

DESCRIPTION
Honey Whole-Wheat and Rye Sourdough

SUMMARY
Yield 0 File under sourdough

INSTRUCTIONS
A wonderful sandwich bread, this loaf has a soft sourness - the honey is really the star of the loaf.

6.25 oz sourdough starter (already active)
5.5 oz water, room temperature
1 oz honey (I like using single flower honey instead of the regular stuff)
0.25 oz salt
7 oz bread flour
1.5 oz whole wheat flour
1.5 oz pumpernickel flour

Begin mixing all of the ingredients together for just a minute or two. Let rest for 20 minutes, covered. Continue mixing and then knead until the dough passes the windowpane test and registers 77-81ýF, approximately 10-15 minutes.

Shape into a rough boule and then let rise in a covered basket for approximately 2.5 hours, or until the dough doubles. Trying to degas the dough as little as possible, shape the dough into a batard. Let rise on a pizza peal (with parchment paper on it) for approximately 2 hours, or until the dough doubles. 45 minutes before this last rise is over, heat the oven to 475 ýF.

When the shaped dough has nearly doubled in size, slash it whatever way you like and then cook the dough for approximately 10 minutes. After this period, turn the dough around and cook it for approximately 10 more minutes. The honey will cause the dough to brown quickly, so if necessary, cover the dough loosely with tin foil. The dough will be a wonderful dark brown and should register at least 210 ýF. Let cool completely before slicing.

If you have any questions, or want to suggest changes/improvements, please feel free to email me at jim.roush@gmail.com.

[rottiedogs]

Honey Wheat Bushman Bread, similar to Outback's
Submitted by dsal on August 27, 2008 at 1:45 pm

DESCRIPTION
Honey Wheat Bushman Bread, similar to Outback's

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

INSTRUCTIONS
The original version of this recipe was on CopyKat.com awhile back. This is my tweaked version, and it is *fabulous*! It has a very "earthy" look due to the color the molasses gives the bread, yet it is somewhat sweet and rich. Oh, my, you will love this! Enjoy!

2 1/2 cups whole wheat flour
2 cups bread flour
1 Tablespoon unsweetened cocoa
1/2 cup sugar
2 teaspoons instant coffee, dry
(If you don't have this, you can sustitute 1 cup of strong coffee made from your drip coffee maker. Or, I can just give you some of the instant stuff I have.)

1 teaspoon salt
2 Tablespoons butter
1 package yeast

1 cup water
1/2 cup milk
1/4 cup molasses

(My bread machine has me start by putting the dry ingredients in the machine first, and then top it with the wet ingredients. If your machine does the opposite, please adjust the directions accordingly.)

Put the first set of ingredients in your machine per your machine's directions.

Mix the water, milk and molasses together, and pour on top of the dry ingreds. (and butter) in your bread machine.

Add the yeast per your machine's directions.

Set machine for dough mixing.

After your dough has risen, punch it down and divide into 8 equal portions. Form each portion into a tubular shaped loaf, approx. 8" long, 2" wide. Sprinkle the entire surface of the loaves with cornmeal and place them on Pam-sprayed cookie sheets. Cover with plastic wrap; let rise for approx. 1 hour in a warm place.

Bake @ 350 degrees for approx. 20-24 minutes.

Now, if you really want to wow 'em, serve this along with it:

"Texas Road House Cinnamon Butter"

2 sticks butter, softened
1/3 cup Sweetened, condensed milk, chilled
1/2 tsp. corn syrup
3/4 tsp. - 1 teaspoon cinnamon (to taste)

Place all ingreds. in a food processor or mixer and blend until smooth. Ohhh, my....

[rottiedogs]

Viennese Specials
Submitted by hickeyja on August 11, 2007 at 10:22 pm

DESCRIPTION
Viennese Specials

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
These lovely cookies look like round stained-glass windows. If you have a "church window" shaped cookie cutter, they would be great for a Christmas or Easter event at church.

from “Wisconsin Electric Power Company Christmas Cooky Book” (date unknown, but probably late 1960’s)

1 cup butter
1 cup sugar
2 eggs
1 tsp. grated lemon rind
2 cups sifted AP flour
3/4 tsp. cinnamon
1/2 tsp. cloves
1 cup ground blanched almonds
1 12oz. jar seedless red raspberry preserves

Cream butter; add sugar gradually; beat in eggs and lemon rind. Bled in sifted dry ingredients and almonds; chill. Roll about 1/4 of dough 1/8 inch thick on well floured surface; cut with 2 inch round cooky cutter. Place on ungreased baking sheets. Spoon about 1/4 tsp. of preserves on each cooky; spread to within 1/4 inch of edge. Place two narrow strips (about 1/4 inch wide) of rolled dough, criss-cross fashion, over preserves. Repeat with remaining dough and preserves. Bake at 400°F for 12 to 15 minutes. Makes about 8 dozen.

Note: Picture with recipe shows narrow strips cut with a “crinkle’ cutter, such as those used to make fancy lattice crusts on pies. These cookies look like little, round, stained glass windows.

[rottiedogs]

Triple Chip Cookies
Submitted by hickeyja on February 12, 2007 at 12:38 pm

DESCRIPTION
Triple Chip Cookies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
From “The Ovens of Brittany Cookbook” by Terese Allen

I don’t know anyone who doesn’t love these cookies. They fly out of our bakeries like nobody’s business. Bring them to a pot luck dinner for guaranteed “oohs” and “ahhs”.

This recipe makes very large cookies, like the ones we sell in our bakery counters. You may wish to portion them smaller (cooking time will remain the same.)

2 sticks (1/2 pound) butter, softened
3/4 cup brown sugar
3/4 cup white sugar
2 eggs
1 tsp. vanilla extract
2 1/2 cups AP flour
1 tsp baking soda
1/2 tsp salt
6 ounces (about 1 cup) semisweet chocolate chips
3 ounces (about 1/2 cup) milk chocolate chips
3 ounces white chocolate, chopped coarsely OR 3 ounces (about 1/2 cup) white chocolate chips

Preheat oven to 350 degrees. Grease cookie sheets

Cream softened butter and sugars until light colored and fluffy. Lightly beat eggs and vanilla; add to butter/sugar combination. Mix until well blended.

In separate bowl, combine flour, soda and salt. Toss gently with your fingers. Add this to creamed mixture and stir only until flour is mixed in. Stir in all chocolate, but don’t over-mix. Dough will be somewhat stiff.

Drop rounded scoops (about 2 heaping tablespoons each) three inches apart on cookie sheets. Press each cookie lightly with fingertips. Bake 12-14 minutes until lightly browned. Cool.

Makes about 24 large cookies

[rottiedogs]

Spice Cookies with Pumpkin Dip
Submitted by hickeyja on September 21, 2008 at 9:45 pm

DESCRIPTION
Spice Cookies with Pumpkin Dip

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
These spice cookies are wonderful on their own, but even better with the Pumpkin Dip. This recipe makes a ton of cookies, but you need them. They go very fast!

1 1/2 cups (3 sticks) butter or margarine, room temperature
2 cups sugar
2 eggs
1/2 cup molasses
4 cups flour
4 tsp baking soda
2 tsp ground cinnamon
1 tsp ground ginger
1 tsp ground cloves
1 tsp salt
additional sugar
Pumpkin Dip (see recipe)

Cream together butter and sugar in large mixing bowl with electric beaters. Add eggs, one at a time, beating well after each addition. Add molasses; mix well.

Whisk together flour, baking soda, spices and salt; add to creamed mixture; mix well. Cover and refrigerate overnight.

Shape into 1/2-inch diameter balls; roll in additional sugar. Place 2 inches apart on ungreased baking sheets. Bake at 375„aF 6 minutes or until edges begin to brown. Cool 2 minutes before removing to wire rack.

Prepare pumpkin dip and serve with cookies. Store leftover dip in refrigerator. Makes about 20 dozen cookies, 3 cups dip.

1 package (8 ounces) cream cheese
1 can (18 ounces) pumpkin pie mix
2 cups powdered sugar
1/2 to 1 tsp ground cinnamon
1/4 to 1/2 tsp ground ginger

Beat cream cheese in small mixing bowl until smooth. Add pumpkin pie mix; beat well. Add sugar, cinnamon and ginger; beat until smooth.

[rottiedogs]

Sour Cream Chocolate Cake With Penuche Frosting
Submitted by hickeyja on June 26, 2008 at 8:44 pm

DESCRIPTION
This is a very moist chocolate cake with a wonderful butterscotch frosting. Since it is baked in a 9x13 pan, it is great for taking to potluck dinners, bake sales, etc. This cake freezes very well.

SUMMARY
Yield 1 9x13 cake File under cakes

INGREDIENTS
1/4 pound butter
4 ounces unsweetened chocolate
1 cup boiling water
2 cups sugar
2 eggs
1 tsp vanilla
1 cup sour cream
2 cups AP flour
1/2 tsp salt
2 tsp baking soda

INSTRUCTIONS
Melt butter and chocolate together. Put into a large mixing bowl and add boiling water and sugar. Beat at medium speed to combine. Add eggs, one at a time, and vanilla.

Sift together flour, salt and baking soda.

Alternately add flour and sour cream, ending with flour.

Bake in a greased and floured 9x13 pan. Bake at 350ºF for 30 to 35 minutes. Cool completely before frosting.

Alternate pan sizes:
24 cupcakes (bake 18-23 minutes)
or 2 9” layers (bake 25-30 minutes)

PENUCHE FROSTING

1/2 cup butter
1 cup light brown sugar
1/4 cup milk
3 1/4 cups sifted powdered sugar, approximate

Melt together butter and brown sugar in a saucepan. Bring to a boil and stir for one minute. Remove pan from heat and add milk, stirring constantly. Return pan to heat and bring back to a boil. Remove from heat.

Cool about 15 minutes. Beat in powdered sugar until mixture is of spreading consistency.

Note: This is a soft-consistency frosting, but work fast as it sets up quickly.

[rottiedogs]

Rita's Cheese Cake
Submitted by hickeyja on August 26, 2007 at 6:25 pm

DESCRIPTION
Rita's Cheese Cake

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This cheesecake requires a 12-inch springform pan that is at least 3 inches deep. Also, use a rolling pin to crush the rusk, rather than a food processor. The processor makes the crumbs too fine.

This is a very rich dessert. Serve small pieces. I usually cut cake in half, then each piece in half again, parallel to the first cut. This makes 4 strips, 3 inches wide; then slice the outside strips into small pieces. Cut the two center strips crosswise at 1-inch intervals. Over 36 servings.

2 boxes Holland Rusk
1 tsp. cinnamon
1 c. sugar
1/2 c. butter, melted

2 1/2 pounds DRY cottage cheese
2 c. heavy cream
7 egg yolks (from large eggs)
2 1/2 c. sugar
3 heaping Tbsp flour, sifted
1 tsp. salt
1 tsp. vanilla

Lightly grease a 12-inch springform pan. Preheat over to 325º F.

Crust: Roll Rusk to crumble to a fine crumb. Combine Rusk, sugar and cinnamon. Add melted butter and mix thoroughly. Reserve 1/2 c. of crumbs for topping. Press remaining crumbs firmly into bottom and up sides of the springform pan. Refrigerate while you prepare filling.

Filling: Beat eggs to break up yolks. Add sugar and beat until stiff. In a separate bowl, beat cheese with 1/2 cup sugar and flour; add salt.

Combine egg mixture with cheese mixture. Add cream and vanilla. Stir until well combined. Do not overbeat. Curds of cheese should still be visible in mixture.

Carefully pour cheese mixture into prepared crust. Sprinkle remaining crumbs over entire top of cheesecake. Bake for 1 hour at 325º F. Turn off oven. Allow cheesecake to rest in oven while it cools.

This is a very rich cheesecake. Serve small slices. Be sure to cool completely before serving.

I have not tried this, but according to calculations, you can cut this recipe in half and bake it in a 9-inch springform pan.

Also, if you can not find DRY cottage cheese, purchase slightly more than double the amount of regular small curd cottage cheese. Drain the cheese, then rinse the curds in cold water. Once all the milky fluids are gone, place the cheese in a cloth-lined colender, cover it with plastic wrap and let it drain in the refrigerator for 24 hours.

Curds should be dry to the touch but still soft and pliable. Bring curds back to room temperature before you use them. Weigh the curds to get the exact amount required for the recipe. Different brands of cottage cheese yield different amounts of dry curd. If you have excess curds, just add them to a regular container of cottage cheese and have a slightly richer batch of cheese to eat.

[rottiedogs]

Pan de Muerto
Submitted by hickeyja on January 21, 2007 at 4:00 pm

DESCRIPTION
Pan de Muerto

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

INSTRUCTIONS
The literal translation of 'Pan de Muerto' is "bread of the dead". Despite its forbidding connotation, the loaf is traditional fare for the November 2nd religious celebration, All Souls Day. On this day, families honor departed relatives by visiting their graves, and this rich, brioche-like bread is served. You can omit the "crossbones" and tear drops, but don't miss this bread just because of its name.

1 pkg dry yeast
1/3 cup warm water (110 degrees)
1/2 cup butter
1/4 cup granulated sugar
1/2 tsp salt
3 cups AP flour, divided
1 Tbsp orange-blossom water (or plain water)
1 tsp aniseed, crushed
1/2 tsp finely shredded orange zest
2 eggs
1 egg, separated
2 tsp water
pink sugar or granulated sugar

Soften yeast in 1/3 cup water; set aside. In mixer bowl, cream butter, 1/4 cup sugar and salt. Blend in 1/2 cup of the flour, the orange-blossom water. aniseed and orange zest. Add 2 eggs and 1 egg yolk. Beat 2 minutes at medium speed. Blend in yeast mixture and 1 cup of remaining flour; beat 3 minutes at high speed. By hand stir in remaining 1 1/2 cups of flour. Cover, refrigerate 4 hours or overnight.

Turn on to lightly floured surface. Remove 1/4 of dough and set aside. Shape remaining dough into a ball. Place on a greased baking sheet; flatten to a 6-inch round.

Divide reserved piece of dough into 4 portions. Roll 2 pieces into two 7-inch ropes to form "crossbones". Combine egg white and 2 tsp water. Place "crossbones" in an X atop loaf, attaching with some of egg white mixture.

Roll one of the remaining pieces of dough into a 2-inch ball. Make a 2-inch wide indentation in center of loaf; place the ball of dough in the indentation, attaching with egg white. Cut the remaining piece of dough into 4 portions. Shape each into a tear-drop and secure to the sides of the loaf with egg white.

Cover and let rise in a warm place for 30 to 40 minutes or till nearly doubled. Bake in 325 oven for 35 to 40 minutes or till done. Remove to rack. Brush hot loaf with egg white mixture and sprinkle with sugar. Repeat brushing and sprinkling after 5 minutes. Makes 1 loaf.

[rottiedogs]

Margarita Pie
Submitted by hickeyja on September 21, 2006 at 4:04 am

DESCRIPTION
Margarita Pie

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
This easy, no-bake pie has a nice tart, South of the Border flavor. It makes a great ending to a meal of tacos, burritos or fajitas.

3/4 cup pretzel crumbs
1/3 cup butter
3 Tbsp sugar

1 envelope plain gelatin
1/2 cup fresh lemon juice
4 eggs, separated
1 cup sugar, divided
1/4 tsp salt
1 tsp grated lemon rind
1/3 cup Tequila
3 Tbsp Triple Sec

1. Chop pretzels in bowl of processor with steel blade. Add butter and sugar. Press into 9-inch pie plate and chill.

2. Sprinkle gelatin over lemon juice; let stand until soft. Beat egg yolks in top of double boiler. Blend in 1/2 cup sugar, salt and lemon rind. Add gelatin/juice mix. Cook over boiling water, stirring constantly until slightly thick. Place in a bowl; Blend in Tequila and Triple Sec. Place a piece of plastic wrap directly on the surface of the filling and chill.

3. Beat egg whites until foamy. Gradually add remaining sugar, continuing to beat until stiff peaks form. Fold into cooked mixture. Pour into crust and chill until set. Garnish with whipped cream.

Note: If you prefer a more tart filling, leave out the second half cup of sugar (in the egg whites) and proceed as before.