Search Results for '("C'

[rottiedogs]

Basic Pizza Dough
Submitted by brianjwood on November 12, 2002 at 5:58 am

DESCRIPTION
Basic Pizza Dough

SUMMARY
Yield 0 File under Pizza Focaccia Flatbreads

INSTRUCTIONS
I evolved this approach over time, having always had difficulty getting the bottom crusts fully cooked before the edges burned. This method works every time, giving a moist but cooked base and the well browned, puffy edges which I love. They are great cold too, sliced into sections as appetisers for a non fancy dinner gathering, say a casserole with rice. I make the bases square in this case, and 1/3 have (well marked!!) chopped chillies in the tomato sauce before cooking. I do make mistakes in the marking sometimes - great to get the party going!

7 oz plain (or AP) flour
2 oz strong bread flour
1 tbsp olive oil
1 tsp instant yeast
1/2 - 3/4 tsp salt
2 - 3 tsps sugar
water as needed

Mix the dry ingredients together in a mixer at lowest speed, using the dough hook. Pour water in slowly until the flour begins to form a ragged dough. Start timing 1 1/2 minutes now. Add the olive oil, let mix for a few seconds, then add more water, very slowly until the dough has formed a smooth ball, then leave mixing for the rest of the 1 1/2 minutes. Swithc to the next highestspeed and knead for a further 2 1/2 minutes. Put the dough ball into a lightly oiled basin, making sure there are no cracks or holes in the dough ball. Cover with film, and leave to rise for 40 - 60 minutes. I do this in my microwave, starting with a 15 second burst on HIGH, then a 10 minute rest, then another 15 second burst on HIGH. Leave then to rise slowly.
After the rising, knock the dough back well, halve and roll each half into a ball. Let rest, covered, for 10 minutes. Roll each ball out to a 9 - 10 inch circle on a well floured board, dusting the balls with flour too. I turn the edges over to form a rolled edge for the crust. I slip foil over half of each round, fold the base over ready to flip onto a preheated pizza stone (oven at 250 C/480F, or as high as you can get). I take the heated stones out one at a time (reclosing the oven door each time), flip the base on and unfold, top and pop in the oven. This crisps the base well before the topping is on - I never get soggy bottom crusts this way. Repeat with the second base, working as quickly as you can. Cook for 8 - 10 minutes, or until the edge crusts are well brown and the topping cheese fully melted

[rottiedogs]

Bangor Brownies
Submitted by brianjwood on September 13, 2002 at 2:49 am

DESCRIPTION
Bangor Brownies

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
@@@@@
Bangor Brownies

3 oz(80 g) semi-sweet chocolate, melted
1 egg
1 cup(250 ml) brown sugar
1 cup(250 ml) chopped walnuts
3/4 cups(180 ml all-purpose flour
4 Tbs(60 ml) soft butter
1/4 tsp(1 ml) salt

The first recipe for brownies in print was in the 1906 edition Fanny Farmer's "The Boston Cooking-School Cook Book," but they didn't become really popular until the 1930s. According to a 1979 Betty Crocker's cookbook, the original brownies were made by a housewife in Bangor, Maine when the chocolate cake she baked refused to rise. Rather than throw it out, she cut it into bars and it was a hit. Here is the recipe I have adapted from "Betty Crocker's Baking Classics" (1979): Combine all ingredients in a bowl and mix to combine thoroughly. Spread evenly in a buttered 8-inch (20 cm) square baking pan and bake
in a preheated 350F (180C) oven for 25 minutes. Cool before cutting into 2-inch (5 cm) squares. Serves 6 to 8.
Reproduced by permission of World Wide Recipes http://www.worldwiderecipes.com
Bon appetit from the Chef at World Wide Recipes
@@@@@

[rottiedogs]

Banana Milk Shake (And Variants)
Submitted by brianjwood on August 16, 2002 at 3:51 am

DESCRIPTION
Banana Milk Shake (And variants)

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
@@@@@
BANANA SUPERSHAKE

2 ripe bananas, cut up
1/3 cup Rea Lemon® Lemon Juice from Concentrate
1 cup Cold water
14 oz Can Eagle® Brand Sweetened Condensed Milk (NOT evaporated milk)
2 cups Ice cubes

In blender container, combine all ingredients except ice; blend well.
Gradually add ice, blending until smooth.
Garnish as desired.
Refrigerate leftovers. (Mixture stays thick and creamy in refrigerator.)
Mixer Method: Omit ice cubes.
In large mixer bowl, mash fruit; gradually beat in ReaLemon, Eagle Brand and 2 1/2 cups cold water.
Chill before serving
Strawberry-Banana Supershake:
Reduce bananas to 1/2 cup; add 1 1/2 cups fresh strawberries, cleaned and hulled or 1 cup frozen unsweetened strawberries, partially thawed. Proceed as directed.
Prep Time: 10 minutes
Makes 4 cups
@@@@@

[rottiedogs]

Banana Crumb Muffins
Submitted by brianjwood on August 30, 2002 at 10:21 am

DESCRIPTION
Banana Crumb Muffins

SUMMARY
Yield 0 File under Muffins Quickbreads Scones

INSTRUCTIONS
I was sent this, liked it, and share it with you!
Cheers, Brian

@@@@@
Banana Crumb Muffins

1 1/2 C all-purpose flour
1 tsp baking soda
1 tsp baking powder
1/2 tsp salt
3 bananas, mashed
3/4 C white sugar
1 egg, lightly beaten
1/3 C butter, melted
1/3 C packed brown sugar
1/8 C all-purpose flour
1/8 tsp ground cinnamon
1 tbsp butter

Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers. In a large bowl, mix together flour, baking soda, baking powder and salt. In another bowl, beat together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until moistened. Spoon batter into prepared muffin cups. In a small bowl, mix together brown sugar, flour and cinnamon. Cut in butter until mixture resembles coarse cornmeal. Sprinkle topping over muffins. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out clean. Serves 10
@@@@@

[rottiedogs]

Baker's Miscellany (10 Recipes)
Submitted by brianjwood on March 07, 2004 at 4:46 am

DESCRIPTION
Baker's Miscellany (10 Recipes)

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

INSTRUCTIONS
Here are a few more recipes from my recipe collection. Most have the attribution in the text.Any that don't have come in downloaded zip files. With luck you will something you like!
Brian
ps I included something for Bronwyn, in case she turns up.

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Zesty Pesto Tomato Bread
Categories: Breads
Yield: 1 Servings

----- 1 1/2 Lb Loaf ====================
1 c Plus 2 Tb Water
1/3 c Pesto
1/3 c Coarsely Chopped Sun Dried
Tomatoes Softened Not Oil
Packed
3 c Bread Flour
2 T Sugar
1 1/2 t Salt
1 1/4 t Yeast
----- 2 Lb Loaf ========================
1 1/4 c Water
1/2 c Pesto
1/2 c Coarsely Chopped Sun Dried
Tomatoes Softened Not Oil
Packed
4 c Bread Flour
2 T Sugar
1 1/2 t Salt
1 1/4 t Yeast*

Place all ingredient in pan in order. Select basic/white cycle and
use medium or light crust colour. Do not use delay cycles. Yeast amount
is proportionately less than called for in the smaller loaf. to soften
tomatoes soak in 1 cup of very hot water for 10 minute or until
softened and drain. From new flavours bread machine recipes *
crossposted submitted by home_cooki pour all

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Yummy Peanut Butter Bread
Categories: Breads/Rolls
Yield: 0 Servings

1 c warm water,(110 degrees)
1 T white sugar
1 T brown sugar
2 T honey
1 t salt
3 T crunchy peanut butter
1 T vegetable oil
1 egg
3 c bread flour
1 1/2 t active yeast,Dry

Place ingredients in bread machine pan in the order suggested by the
machine's manufacturer. Select white bread setting. Start.
To bake bread in oven, select dough or manual cycle. Once cycle is
complete, shape dough and place in a greased loaf pan. Allow to rise
in a warm spot until doubled in size.
Bake in a preheated 350 degrees oven for 35 to 45 minutes or until a
thermometer inserted in the center of the loaf reads 200 degrees.
This recipe yields a 1 1/2 pound loaf.

Source:
"Bread Recipe.Com (ABM recipe collection) at
http://www.breadrecipe.com"
S(Formatted for MC5):
"10-20-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Yorkshire Spice Bread
Categories: Abm
Yield: 1 Servings

1 t Active yeast,Dry
1/2 t Cinnamon
1/2 t Nutmeg
2 t orange peel,Dried
3 T Powdered sugar
1 3/4 c Bread flour
1 Egg
4 t Olive oil
4 t Butter
1 t Maple syrup
1/2 c Warm milk
1/4 c Raisins
----- LB LOAF ========================
1 1/2 t Active yeast,Dry

1/2 ts cinnamon 1/2 ts nutmeg 1 tb dried orange peel 1/4 c powdered
sugar 2
1/2 cups & 2 tb bread flour 1 egg 2 tb olive oil 2 tb butter 1/2 tb
maple
syrup 3/4 c warm milk 1/2 c raisins

Use mix cycle and add raisins at the beep. For those machines without
mix
cycle, add raisins after the initial mixing cycle.

Combine ingredients according to manufacturer's directions.

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Whole Wheat Skyscraper Bread
Categories: Abm,Yeast bread
Yield: 12 Servings

1 1/2 t Active yeast,Dry
2 t Salt
3 T Powdered milk
3 T Olive oil
4 T Molasses
4 c wheat flour,Whole
1 1/2 c Hot tap water
1 T Bread additive*

12-serving recipe is for "3-cup" or 1.5 lb. machine. To convert to
1 lb.
machine, tell your recipe management software to convert for 8 servings.

This recipe produces a tall, pan-filling loaf of 100% whole wheat
bread
that's springy in texture.

Recipe adapted by Linda Shogren (TEECH) from an Atari recipe posted by
T.FOX5 (Joe Ekaitis).

* "Bread additive" will improve the texture of whole-grain breads and
make
them rise better. You can buy this from pricey cooking stores (i.e.
Williams Sonoma or King Arthur), or make your own. It is very simple
and
MUCH less expensive. Mix equal parts of vital gluten (from health food
store), ascorbic acid crystals (from drug store/pharmacy) and diastatic
malt powder (from health food store). Stores indefinintely in a
tightly
closed container on the cupboard shelf. I usually make up about a
pint at
a time.

When making whole grain breads, use about 2 tb per loaf, adding it to
the
measuring cup before you fill it with one of the cups of flour, and
then
procede as usual.

You can even make your own malt by sprouting whole wheat berries until
the
sprouts are about 1/4" long, drying the sprouts, and then grinding them
to
a powder in a blender or grain mill.

Enjoy! Linda
🙂

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Welsh Bread
Categories: Breads/Rolls
Yield: 0 Servings

1 t white vinegar
2/3 c milk
2 T brown sugar
1 egg
1/4 c butter (or margarine)
1/4 t salt
2 T molasses
2 c flour,All-Purpose
1 pn baking soda
1 t caraway seeds
1 1/2 t bread machine yeast
3/4 c raisins

Combine the vinegar and the milk. Let stand for at least 15 minutes
or until the mixture thickens.
Add the vinegar mixture, brown sugar, egg, butter, salt, molasses,
bread flour, baking soda, caraway seeds and yeast in the order directed
by your bread machine's manufacturer.
Set machine to basic cycle (fruit bread, white bread, etc depending on
your bread machine), medium crust setting. Add the raisins when
indicated to by your bread machine's manufacturer.
Alternately this bread can be mixed in the bread machine and then bake
in the oven. Set bread machine to dough setting. Remove dough, shape
into a loaf, cover and let rise in a warm place, until just under
doubled in size. This will take about 1 hour.
Bake the bread in a preheated 375 degree oven for 30 to 45 minutes.
Bread will golden brown and sound hollow when thumped on the bottom.
This recipe yields a 1 pound loaf.
Comments: A slightly sweet bread with a great flavor combination of
raisins and caraway seeds.

Source:
"Bread Recipe.Com (ABM recipe collection) at
http://www.breadrecipe.com"
S(Formatted for MC5):
"10-20-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

-----

---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Tomato Basil Sherry Bread
Categories: Breads/Rolls
Yield: 0 Servings

1 1/4 c tomato paste
1/2 c sherry
1 t salt
3 c bread flour
1 T vegetable oil
1 T basil,Dried
2 t active yeast,Dry
2/3 c sun dried tomatoes,Diced

Place all ingredients in the bread machine in order suggested by
your machine's manufacturer (except for the sun dried tomatoes).
Select regular setting, medium crust.
At the beep or according to your manufacturer's suggestion add the sun
dried tomatoes.
Remove immediately at end of baking cycle. Let cool and slice; spread
with your favorite topping.
This recipe yields a 1 1/2 pound loaf.
Comments: This bread goes great with any Italian meal, or anytime by
itself. It's denser and heartier than most yeast breads, and has a
thick crust. It has all the flavors of an authentic hand-made loaf,
but it comes from the bread machine!

Source:
"Bread Recipe.Com (ABM recipe collection) at
http://www.breadrecipe.com"
S(Formatted for MC5):
"10-20-1999 by Joe Comiskey - jcomiskey@krypto.net"
Yield:
"1 loaf"

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Tyropita Trifti Thrakis (Thracian Style Cheese Squares)
Categories: Greek
Yield: 100 Servings

1/2 c Butter
1/2 c Light Olive Oil
1/3 c Milk Plus,-....HTML code was removed....
2 T Milk
1 1/2 t Baking Powder
1/2 t Salt
-Less,If Cheese Is Salty
1 c Grated Greek Cheeses
2 c All-Purpose Flour (Or More)

Delicious! And simple to make in a large batch for appetizers. As
made in thrace, the soft-dough may be spread into a sheet and cut in
squares before baking, or each shaped individually into daintly
"bastounakia" (little canes or sticks). The word "trifti" identifies
the texture - crisp and crumbly in the mouth. (they are also called
"kourou" [cut small].) if making the individual "little canes," they
should be half a (dainty) finger wide and a finger in length. The
secret of the crispness is in adding only enough flour to make a soft
dough. to make about 100 1-inch squares: the mixing of the dough may
be begun with an electric mixer, but should be finished by hand. Beat
the butter until fluffy, then lower the speed and add the olive oil.
Continue beating, and when fluffy beat in the milk, baking powder, salt,
if necessary, and cheese. Begin adding flour, but after 1 cup stop
beating with the mixer and beat in the remaining flour by hand, adding
only enough to make dough soft enough to roll into strips. knead a few
minutes. Spread or roll on buttered sheet (jelly roll tray, cookie
sheet, or any flat pan) to a thickness of half-finger's width and cut
into squares of desired size (the smaller the better, since they are
rich). Bake in a moderate oven (350 degrees) for 20 to 25 minutes,
moving to the top shelf for the last minutes to achieve a golden
chestnut color. (if making the "little canes," the baking time will be
10 to 12 minutes.) remove when done and cook on a rack. note: stored
in covered tins, these will keep for several weeks. source: the food
of greece by vilma liacouras chantiles. Avenel books, new york. typed
for you by karen mintzias

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Teisen Sir Fon (Anglesey Cake) Welsh
Categories: Cake/Frosting
Yield: 6 Servings

10 oz Flour
4 oz Lard
3 oz Sugar
1 Egg
1/2 t Baking Soda
1 t Treacle
1 Pinch Mixed Spice And Ginger
4 oz Dried Fruit
1 c Milk
1 Pinch Salt

Cream the sugar and fat. Mix in the egg and add the remainder of the
ingredients, having dissolved the baking soda in the milk. Bake in a
greased tin for about 3/4 hour in a moderately hot oven. Gas control,
gas mark 5 (375f). Alternate: 3 teacupsful of flour; 1 teacupful of
butter; 1 teacupful of sugar; 2 teaspoonful of baking powder; 2 eggs;
milk to mix; a little dried fruit. Rub the butter into the flour, add
sugar, baking powder and well beaten eggs and milk if necessary - it
must be kept fairly stiff. This mixture is enough to fill two sandwich
tins. Bake for 30-40 minutes. Cut in half, spread with butter and eat
hot. Oven control, gas mark 5 (375f). Croeso cymreig

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Suomalaisleipaa Bread
Categories: Abm
Yield: 1 Servings

----- LB LOAF ========================
1 1/2 t Active dry yeast
1 3/4 c Bread flour
1 1/2 t Salt
1 1/2 T Brown sugar
1 1/2 c Rye flour
1 T Butter
9 oz Warm water
----- LB LOAF ========================
1 t Active dry yeast
1 c + 2 tb. bread flour
1 t Salt
1 T Brown sugar
1 c Rye flour
1/2 T Butter
6 oz Warm water
NOTES
1 For Panasonic/National
-machines,use 3 tsp. of
-yeast for the 1 1/2 lb.loaf
2 For DAK/Welbilt,machines,
-use 2 additional tbsp. of
-warm water for the 1 1/2
-lb. loaf

Source: quick & delicious bread machine recipes by norman a. Garrett,
copyright 1993. Isbn #0-8069-8812-6. Formatted into mm by ursula r.
Taylor. Rye grain grows well in finland's cold climate. This bread
combines rye blour and brown sugar to create a loaf that's ddep brown
in color. It's great served warm with fresh butter. Follow
manufacturer's directions... Nutritional analysis: 1 1/2 lb. Loaf -
total calories - 1676, total protein - 57 gm, total carbohydrates - 327
gm, total fat - 21 gm, total saturated fat - 8 gm, total cholesterol -
31 mg, total sodium - 3213 mg, total fibre - 7 gm, % of calories from
fat - 11%. 1 Lb. Loaf - total calories = 1082, total protein - 38 gm,
total carbohydrates - 215 gm, total fat - 12 gm, total saturated fat -
5 gm, total cholesterol - 16 mg, total sodium - 2142 mg, total fibre -
5 gm, % calories from fat - 10%.

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---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Spinach & Stilton Pancakes
Categories: Breads
Yield: 18 Servings

----- FOR THE PANCAKES ===============
2 oz Buckwheat flour
2 T Butter,melted
2 oz white flour,Plain
1/4 pt Milk
2 Eggs
1/4 pt Water
----- FOR THE FILLING ================
2 lb Fresh spinich
2 oz Walnut pieces
1 lg Onion
Butter
3 oz Stilton cheese
1 Garlic sliver
----- FOR THE SAUCE ==================
1 oz Butter
1/4 pt Double cream
1 oz white flour,Plain
2 T Parmesan,Freshly Grated
1/2 pt Stock
1 t (heaped) Dijon mustard

Make a smooth batter with the flours, eggs, milk and water, then
stir in
the cool melted butter for extra richness and to prevent sticking
during
cooking. Use a 6-inch pan and make thin pancakes in the usual way, but
be
sure to stir the batter vigorously in between making each pancake or
all
the buckwheat flour will sink to the bottom of the mixture. If
preparing
ahead, cool the pancakes then stack them (interleaved with greaseproof
paper) and wrap in a foil parcel.

To make the filling, wash and boil or steam the spinach until just
tender.
Chop it and squeeze out all the liquid (save the juices for a soup).
Chop
the onion finely and sweat it in a knob of butter until it's
deliciously
soft. Stir in the spinach, season with a little salt, lots of pepper
and
the garlic. Toast the walnuts and crumbled Stilton into the spinach
mixture to give it savoury flavour and bite. Stuff the pancakes with
the
mixture, roll them up neatly and pile them into a lightly buttered
gratin
dish. Cover with foil and heat through in the oven for 25-30 minutes
at
400 F (200 C) gas mark 6.

Make a smooth rich sauce with the butter, flour, stock (preferably good
chicken stock) and cream. Let it simmer for about 5 minutes, stirring
once
or twice, then season with the cheese, mustard and salt and pepper. If
the
sauce is made ahead, reheat it in a double-boiler for serving, then
pour it
over the dish of pancakes just before bringing to table.

Source: Philippa Davenport in "Country Living" (British), February 1988.

Typed for you by Karen Mintzias

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

[rottiedogs]

Baked Trout With Fennel
Submitted by brianjwood on August 09, 2002 at 7:23 am

DESCRIPTION
Baked Trout With Fennel

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Fennel and Trout seems a natural marriage. Fresh and tasty
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Baked Trout With Fennel
Categories: Seafood
Yield: 2 Servings

1 large Fresh Rainbow Trout (2-3 Lb)
(Head Left On If Desired)
1/2 c Dry White Wine, e.g. Chardonnay
1 Lemon,Cut In Slices
4 Fennel Sprigs (Up To 6)
(The feathery fronds)
2 T Butter, cut In Small Pieces

----- Meuniere Butter With Fennel ====
1/3 c Unsalted Butter
1/2 sm Lemon,Juice Of
Salt And Pepper,To Taste
1 T Chopped Fresh Fennel Leaves

Wash and clean trout thoroughly, scraping skin with a dull knife.
Pat dry. cut off fins with scissors or sharp knife and trim tails.
place trout in a greased oblong baking dish. Place half the lemon
slices, half the fennel sprigs and some butter inside prepared trout.
Add wine and top with remaining lemon slices, fennel sprigs and butter.
Bake at 350 f., until fish flakes when tested with a fork (12 to 15 minutes, depending upon size of trout.) Baste periodically. Meanwhile, make meuniere butter: in a small, heavy saucepan, melt butter. cook slowly over low heat, shaking pan vigorously, until butter is a light brown nut color, taking great care not to burn it. Add lemon juice, salt, pepper and chopped fennel and
serve at once, poured over baked trout. From Nancy Enright's Canadian Herb Cookbook. Toronto: James Lorimer & Company, 1985.
Pg. 46. Isbn 0-88862-788-2.

[rottiedogs]

Baked Red Snapper Italian Style
Submitted by brianjwood on August 09, 2002 at 7:16 am

DESCRIPTION
Baked Red Snapper, Italian Style

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Another good, hearty fish dish.
---------- Recipe via Meal-Master (tm) v8.06 by AccuChef (tm) http://www.AccuChef.com

Title: Baked Red Snapper Italian Style
Categories: Seafood
Yield: 1 Servings

3 lb Red Snapper Or Bass
1 Clove Garlic,Chopped Fine
Salt & Pepper To Taste
Italian Cheese
1 sm Can Tomatoes
1 1/2 c Bread Crumbs (Progresso)
1/4 c Grated Cheese (Romano,Etc.)
Mint Leaves
1 T Oil
Onion Slices
3 Lemon Slices

Mix bread crumbs, grated cheese and 3 finely chopped mint leaves
(optional); stuff fish, close and fasten with toothpick(s). Grease
baking pan with tablespoon of oil and place fish it it, slit fish on
upturned side and in each slit, place 1 small pc. Cheese, 1 small slice
on onion and 1 mint leaf. Pour tomatoes over fish and arrange 3 thin
slices of lemon on top. Bake at 350 f. For 1 hr., basting regularly.
Cover during last 15 minutes of cooking.

-----

[rottiedogs]

Baguettes
Submitted by brianjwood on August 02, 2002 at 5:42 am

DESCRIPTION
Baguettes

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

INSTRUCTIONS
Baguette recipe. It’s from Rustic European Breads, by Eckhardt & Butts, a book I like a lot. It is aimed at bread machines but can easily be adapted to free form baking.

Ingredients
2 ½ tsps instant rise yeast; 12 fluid ozs warm water; 17 ozs all purpose(ap) or bread flour (French baguette flour is ‘softer’ than most bread flours, try a mix of 50:50 ap and strong bread flour); 2 tsps sea salt (you can’t taste the difference despite what the gurus say, but somehow it sounds nicer!).

Combine and mix as in my previous description, pop in the oiled bowl and leave to TRIPLE in size,( that’s not a typo!) about 3 hours. Leave the dough in the bowl, uncover it and punch down lightly with damp hands . Cover with film again, and leave to DOUBLE in size this time, about 1 hour. All this is to develop the holey texture.. next, lightly flour a board and, with floured hands, turn the dough out onto the board. Divide the dough into 3 pieces, and let it rest for 5 minutes. Meanwhile, cover a large baking sheet with parchment (baking) paper, or lightly oil it. Again with floured hands, roll each piece into a cylinder, roughly 17 inches long. With the edge of your hand, or the back of a knife maybe, press a crease into the top of the cylinders, no more than ¼ inch. Pinch the tops of the creases together, and taper the ends of the cylinders. Lay each piece onto the baking tray ( I know the dough is floppy, but it’s easy with two hands, or get help!), at least 3 inches apart. Lightly mist the top of each cylinder with salt water*, cover lightly with film (or a damp cloth). Put in a warm, draft free spot and leave to rise to 1 1/2 times the original size, maybe 1 ½ to 2 hours. After 1 hour, preheat your oven to 450 F (230 C). When you think the dough has risen enough, test with your finger by prodding gently. If it is still springy, and hasn’t developed a light crust, leave it a bit longer, uncovered, until the crust develops. If the crust is there, gently roll the baguettes over (bottom to top). Slash the baguettes diagonally with a razor, or very sharp knife (it can help if the blade is dipped in water first) 3 times, evenly along the length, not more than ½ inch deep. Spray lightly with salt water ( I keep a hand spray just for baking, with salt water in, but after each use I thoroughly rinse the tube and nozzle to avoid it blocking when the water evaporates and leaves salt in the nozzle). Pop the try in the oven quickly, and pour a cup of boiling water into a pan (which is already in the oven when you pre-heat it) on the bottom shelf of the oven – DON’T pour straight onto the floor, it can cause buckling. Bake for about 25 minutes, or until they look nicely browned. Twice more in the first 9 minutes, pour ½ cup boiling water into the pan. When done, remove to a rack (not a solid sheet, they must get air all round or they go soggy) and leave to cool for 2 hours. Eat as soon as possible, they go stale very quickly. You can freeze the baguettes before the final rise –they are just as good. Let them thaw and rise to the required amount, then go as above. You can freeze the baked bread too. To use, place the frozen bread on a baking sheet and put into a 375 F oven (190 C) for about 25 mins until hot and crisp.
Each step is very easy in practice, and after a couple of tries you will do it automatically. This recipe has worked well for me every time. The original doesn’t have salt sprays, just plain water, but I find the salt makes a much crisper crust. I do this with my sourdough baking too.

Brian

[BakerAunt]

Rosemary Maple Roasted Chicken with Sweet Potatoes

Recipe adapted from an online recipe attributed to Sara Quessenberry (November 2005)

4 pounds chicken (cut up whole one, chicken thighs, or even whole legs)
about 6 small sweet potatoes, peeled and cut into one-inch pieces
olive oil
salt and freshly ground pepper
Real maple syrup (B grade gives a more intense flavor, but A will work)
cracked Rosemary (I use Penzey's)

Heat oven to 400F.

Line a large half sheet pan with baking parchment paper. (I've used Reynolds non-stick foil but the parchment paper works better.)

Arrange chicken and sweet potato in pan Drizzle olive oil over the sweet potatoes. Season with salt and pepper. Sprinkle with rosemary. Drizzle maple syrup over the chicken and sweet potatoes.

Roast for about an hour, until chicken is cooked throughout. (If using whole chicken legs, about 1 hour, 15 min.) Spoon drippings over the sweet potatoes, and let rest for 10 minutes before serving.

Note: I like to make a big batch, so that we have leftovers. Leftover chicken can then be used in other recipes. I usually use whole chicken legs, but I've also used chicken thighs.

[BakerAunt]

Dilled Salmon and Couscous

Recipe adapted from a Martha Stewart website recipe_

I use an Emile Henry ceramic dish that is approximately 9x7 1/2 inches. An 8x8 square glass baking dish should work fine.

1 Tbs. extra virgin olive oil
1'2 cup couscous (Trader Joe's or Bob's Red Mill brand are good)
1 tsp. dried dill (I like Penzey's)
1 cup water
salt and pepper, as desired

2 salmon pieces, about 8 oz. each

I usually spray the dish with Pam, then I put in the olive oil, and make sure that it coats the bottom and the lower sides. I sprinkle the couscous evenly over the pan, and then I sprinkle the dill over the couscous. Add the water. Arrange the salmon on top. Sprinkle with salt and some freshly ground pepper.

Cover the dish with foil and bake in pre-heated 425F oven for 30 minutes. Remove from oven, and let sit covered for 15 minutes. Fluff the couscous and serve.

Recipe can easily be doubled (use a 9x13 baking dish). A whole filet of salmon can also be used. Fish is done when it is opaque throughout and flakes.

[BakerAunt]

White Chocolate Raspberry Cheesecake
Submitted by Sheryle on August 11, 2010 at 11:49 pm

I don't think you can get much better than raspberry and chocolate together.

Crust
1 cup chocolate cookie crumbs
3 tablespoons white sugar
1/4 cup butter, melted

Filling
1 (10 ounce) package frozen raspberries
2 tablespoons white sugar
2 teaspoons cornstarch
1/2 cup water
2 cups white chocolate chips
1/2 cup half-and-half cream
3 (8 ounce) packages cream cheese, softened
1/2 cup white sugar
3 eggs
1 teaspoon vanilla extract

Crust Instructions
In a medium bowl, mix together cookie crumbs, 3 tablespoons sugar, and melted butter. Press mixture into the bottom of a 9 inch springform pan.

Filling Instructions
In a saucepan, combine raspberries, 2 tablespoons sugar, cornstarch, and water. Bring to boil, and continue boiling 5 minutes, or until sauce is thick. Strain sauce through a mesh strainer to remove seeds.

Preheat oven to 325 degrees F (165 degrees C). In a metal bowl over a pan of simmering water, melt white chocolate chips with half-and-half, stirring occasionally until smooth.

In a large bowl, mix together cream cheese and 1/2 cup sugar until smooth. Beat in eggs one at a time.
Blend in vanilla and melted white chocolate.

Pour half of batter over crust. Spoon 3 tablespoons raspberry sauce over batter. Pour remaining cheesecake batter into pan, and again spoon 3 tablespoons raspberry sauce over the top. Swirl batter with the tip of a knife to create a marbled effect.

Bake for 55 to 60 minutes, or until filling is set.

Cool, cover with plastic wrap, and refrigerate for 8 hours before removing from pan. Serve with remaining raspberry sauce.

[BakerAunt]

Turtle Brownies
Submitted by Sheryle on August 08, 2010 at 9:53 pm
Chocolate, caramel and pecans....a great combination!

Yield: 24 brownies
Source: Cookiebaker's Corner

4 squares unsweetened chocolate (4 oz.)
3/4 cup butter (1-1/2 sticks)
2 cups sugar
3 eggs
1 teaspoon vanilla
1 cup all-purpose flour
1 cup semi-sweet chocolate chips
1 1/2 cups chopped nuts
1 package caramels - 50 caramels if bought in bulk (14 ounces)
1/3 cup evaporated milk

Heat oven to 350 degrees.

Microwave chocolate and butter in a large microwavable bowl on High 2 minutes or until butter is melted. Stir until chocolate is completely melted.

Stir sugar into melted chocolate mixture. Mix in eggs and vanilla until well blended. Stir in flour.

Remove 1 cup of batter; set aside. Spread remaining batter in greased 13x9 inch pan. Sprinkle with chips and 1 cup of nuts.

Microwave caramels and milk in same bowl on High 4 minutes, stirring after 2 minutes. Stir until caramels are completely melted and smooth. Spoon over chips and nuts, spreading to edges of pan. Gently spread reserved batter over caramel mixture. Sprinkle with remaining ½ cup nuts.

Bake for 40 minutes or until toothpick inserted into center comes out with fudgy crumbs. Do not over bake.

Cool in pan; cut into squares.

[BakerAunt]

Sweet Potato Casserole
Submitted by Sheryle on July 11, 2003 at 4:17 pm

3 cups cooked mashed sweet potatoes (6 sweet potatoes)
1 cup sugar
2 eggs
1/2 cup milk
1/2 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon pumpkin pie spices

Topping:
1 cup brown sugar
1/2 cup flour
1 cup chopped pecans
1/2 stick butter

Preheat oven to 400 degrees.

Mix first group of ingredients and pour into a buttered 2qt. baking dish.

Topping:
Combine above ingredients and spread over potato mixture. Bake for 30-40 minutes or until golden brown.

[BakerAunt]

Sugar Cookies
Submitted by Sheryle on July 24, 2003 at 5:22 pm

1 1/2 cups powdered sugar
1 cup butter, softened
1 egg
1 teaspoon vanilla
1/2 teaspoon almond extract
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon cream of tartar

Sugar or Creamy Frosting (recipe follows)

Mix powdered sugar, butter, egg, vanilla and almond extract. Stir in flour, baking soda and cream of tartar. Cover and refrigerate at least 3 hours.

Heat oven to 375 degrees. Divide dough into halves. Roll each half 3/16 inch thick on lightly floured cloth-covered board. Cut into desired shapes with 2 to 2 1/2 inch cookie cutters; sprinkle with sugar or bake plane and frost later. Place on lightly greased or parchment lined cookie sheet. Bake until edges are light brown, 7 to eight minutes.

Makes about 5 dozen

Frosting:
1 cup powdered sugar
1/2 teaspoon vanilla
1/4 teaspoon salt
about 1 tablespoons water or 1 to 2 tablespoons half & half
Assorted food colors

Mix powdered sugar, vanilla and salt. Beat in water or half & half until smooth and of spreading consistency. Tint parts of frosting with food colors.

[BakerAunt]

Stained Glass Cookies
Submitted by Sheryle on September 10, 2004 at 10:16 am

You will need:
baked sugar cookies
1 egg white (you may use powdered egg whites - I use Just Whites)
1/2 cup sifted powdered sugar
set of paste type food colorings
toothpicks
brushes
dessert size plate, preferably white

In a small bowl, whisk the egg white until it is frothy, then stir in the powdered sugar. Paint the cookies with this icing glaze using a medium brush. You want a very thin but complete coat of glaze on your cookies. This will form the "ground" for the painting you will do with the food colors. Let the glaze dry completely. Prepare your "pallet". Using toothpicks, place small dabs of the different food colors around the edge of the plate.

When your glazed cookies are dry, paint them with whatever colors you want from your color pallet. Use water to thin the colors. You can mix the food colors to any shade you want in the open center section of the plate to achieve great subtlety. You can make your cookies as elaborately colored or as simple as you want.