Search Results for '("C'

[BakerAunt]

Really Soft Wheat Bread
Submitted by judel on August 16, 2004 at 5:39 pm

This recipe is based on things I've learned working with Moomie's Buns (the basic outline) and with PaddyL's Double Crusty Bread (the vinegar and the double rise). The kids love the result. Thanks guys!

4 cups bread flour
2 cups white whole wheat flour
2 tsp salt
1 Tbs. instant yeast
2 1/4 cups water
1/4 cup butter, softened or melted
1 egg
1 tsp. vinegar
1/3 cup honey

Combine flours, salt, and instant yeast. Add water and remaining ingredients. Stir with mixing blade on standing mixer until everything comes together, then let it rest for about 5 minutes.

Adjust water or flour as necessary to get a soft (but not sticky) dough. Continue to knead for about 5 minutes with the dough hook. Turn into a greased bowl, cover, and let rise until doubled.

Punch down the dough and let it rise again until doubled.

After the 2nd rise, divide dough in half, shape into 2 loaves, and place in 8x4 pans. Let rise until the dough is above the top of the pans, about 45 min-1 hr. Bake at 375 for 35-40 min, until internal temperature of 185.

Cool and enjoy!

[BakerAunt]

Posole for Easterners
Submitted by judel on December 22, 2006 at 10:37 am

Most recipes for Posole call for either frozen hominy (which I've never found in Virginia) or dried (which is both a pain to deal with and often has bugs in the bags we find at the store, when we can find it), so I've experimented and come up with a recipe using CANNED hominy, which I'm usually able to find. That's why it's Posole 'for Easterners.' Beware, this stuff is pretty authentic/HOT!

1 lb. pork, trimmed and cubed
1 med onion
1 Tbs. olive oil
1 Tbs. oregano
1-2 tsp garlic powder
1 dry pasilla chili (opt.)

Brown the meat, add the onion and sauté. Add the spices and chili and water to cover. It should be a little soupy. Simmer for about 45 min, then add:

1 large can posole (hominy), drained
Simmer about 45 minutes more. Then add
Juice of 1 lime
1 cup red chili sauce
salt to taste

Simmer 15-30 min more, and you're done.

[BakerAunt]

Picadillo Cubano
Submitted by judel on April 07, 2007 at 5:02 pm

I learned this dish from Conchita Brito of Miami, by writing down what she did as she cooked. Conchita was very clear that you should not use hamburger, but have the butcher grind up steak. Since I don't have a butcher, I chop up the steak in the food processor.

1- 1 1/2 lb. ground lean steak (I trim, then put in the food processor)
2 Tbs. olive oil
1 green pepper, finely chopped
1 medium onion, finely chopped
2 cloves garlic, chopped
1 envelope Sazon Goya
1 small can tomato sauce
1/2 cup white wine
salt
oregano
cumin
1 Tbs. Worcestershire sauce
1 bay leaf
1/2 of a jar of pimento-stuffed Spanish olives, drained

Sauté pepper, onion, and garlic in oil until cooked but not brown. Add meat and sauté until browned. Drain grease. Add the olives, tomato sauce, and Sazon.

Combine the wine with the Worcestershire sauce and salt, oregano, and cumin to taste (I probably use close to 1 Tbs. of each, but I like oregano and cumin!). Add the mixture to the pot along with the bay leaf. Simmer on medium feat 30 minutes, partially covered. Stir and taste for seasoning occasionally. Cover or uncover as needed to reduce the liquid. Serve on rice.

[BakerAunt]

Pasta with Onions and Bacon
Submitted by judel on March 03, 2004 at 7:14 pm

This is the dish known in my family as 'the pasta that everyone likes.' The bacon and cheese don't go on until the end, so you can dish out a serving for anyone who doesn't eat those before you add them. And you can work around the onion pieces--the wonderful flavor will have already soaked into the pasta!

1/3 oz. Dried porcini mushrooms or 6 oz. fresh button mushrooms
4 Tbs. Olive oil
1 large onion (about 12 oz.), sliced thin
1/2 c white wine
salt and pepper
3 oz. Bacon or pancetta, cut into small pieces
1 lb. Fusilli or other curly pasta
1/2 c parmesan cheese

If using porcini, soak in warm water until soft, about 20 min. Drain, reserving liquid, and chop finely. If using fresh mushrooms, cut off stems and slice.

Heat the oil in a large frying pan over medium heat. Add onions and sauté, stirring occasionally, until golden, about 5 minutes. Add wine, porcini, and a little of the soaking liquid, and season with salt and pepper. (If using fresh mushrooms, sauté them with the onions.) Lower the heat, cover, and simmer gently for about 40 minutes.

In a separate pan, sauté the bacon. Set aside.

Cook the pasta in abundant salted water until al dente. Drain and add to the pan with the onions. Add the bacon and cook over medium heat, stirring frequently, for 2 minutes. Top with parmesan and bacon and serve.

Serves 4-6

[BakerAunt]

In uploading judel's recipe, I noted two points that need clarification.

1. It does not say how much cream of tartar (typo is a question mark).

2. The directions for adding the egg whites do not seem clear, and there is a "y" with mark over it rather than a word.

I've not made a soufflé before, so perhaps someone who has--or someone who has made this recipe--can clarify. I will then go back and add whatever needs to be added.

Thanks.

[BakerAunt]

Make-Ahead Chocolate Soufflés
Submitted by judel on March 11, 2004 at 10:14 am

This recipe is adapted from Cook's Illustrated (Sept./Oct. 1996). This can be made kosher for Passover by using kosher margarine to make it parve and leaving out the confectioner's sugar. If you do this you may want to use the sugar syrup variation.

5 Tbs. unsalted butter (1Tbs. softened, remaining 4Tbs cut into chunks)
1 Tbs. plus 1/3 cup sugar
8 oz. Bittersweet or semisweet chocolate, chopped coarse
1/8 tsp salt
1/2 tsp vanilla extract
1 Tbs. Grand Marnier
6 large egg yolks
8 large egg whites
1/2 tsp. cream of tartar
2 Tbs. confectioners sugar

Coat individual ramekins with the 1 Tbs. butter and sugar (recipe calls for 8 1-cup ramekins; I use 10 6-oz instead).

Melt the chocolate (microwave at 50% 3 min), adding the 4 Tbs. butter after 2 minutes. Stir in salt, vanilla, and liqueur.

Beat egg yolks with remaining sugar on medium speed until thick and pale yellow, about 3 minutes. Fold into chocolate mixture. Clean beaters.

Beat egg whites until frothy; add cream of tartar and beat to soft peaks; add confectioners' sugar and beat to stiff peaks.

Mix in 1/4 of the egg whites into chocolate mixture before folding in the rest. (Note from Mike Nolan: "This is called ‘lightening’ in egg white/souffle recipes; it helps make the folding in part easier because the souffle base is less thick.") Then gently fold in remaining whites until incorporated.

Fill each ramekin with mixture almost to rim, wiping excess filling from rim with wet paper towel. Cover and freeze until firm, at least 3 hours and up to 2 days.

Preheat oven to 400 degrees; bake frozen soufflés until fully risen, 16 to 18 minutes. (Mine usually take 18 to 20.)

Variation if you don't want use confectioners' sugar: Instead of beating the sugar with the yolks, bring sugar and 2 Tbs. water to boil in a saucepan, stirring until the sugar dissolves. With the mixer running, slowly add the syrup to the egg yolks; beat until mixture triples in volume, about 3 minutes. Continue with recipe as above.

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

[BakerAunt]

Extra Tart Key Lime Pie
Submitted by judel on August 13, 2003 at 9:29 am

4 egg yolks
1 can sweetened condensed milk
1/2 cup key lime juice (either fresh or bottled--you can get Nellie and Joe's at some supermarkets and Trader Joe's)
juice and zest of 1 lime

I pre-baked pie shell (you can use pastry or graham cracker or even store-bought)

Mix all filling ingredients, pour into pie shell, and bake 15 min at 350 degrees. Cool and serve.

Note: You can top the pie with a merengue made from the left over egg whites, but I usually just serve it plain with maybe a little whipped cream.

[BakerAunt]

Condensed Milk Brownies
Submitted by judel on March 11, 2004 at 10:13 am

This was my grandmother's most famous cookie, and was even mentioned by several people at her funeral!

10-12 graham crackers, or 1/3 of a 16-oz. Box
1 1/2 cups chocolate chips
1 cups chopped walnuts or pecans.
1 14-oz. can sweetened condensed milk

Preheat oven to 350F.

Grease 9-inch square or 11x7 inch baking pan--exact size isn't critical.

Crush graham crackers. You will have about 1 and 1/2 cups crumbs Stir in chocolate chips and nuts, then condensed milk. Press into greased pan.

Bake for 25 minutes. Cool completely, then cut into bars to serve.

Note from Jude: You can use 2 cups (12-oz. bag) of chocolate chips if you want it even more chocolatey!

[BakerAunt]

Chocolate Chocolate Chip Cookies
Submitted by judel on September 15, 2005 at 6:58 pm

2/3 cup shortening
1 1/2 cups firmly packed brown sugar
1 Tbs. water
1 tsp. Vanilla
2 eggs
1 1/2 cups flour
1/3 cups unsweetened cocoa
1/4 tsp. baking soda
1/2 tsp. salt
2 cups semi-sweet chocolate chips (12-oz package)
1 cups chopped walnuts or pecans, optional

Preheat oven to 375

Combine shortening, brown sugar, water and vanilla in large mixing bowl. Beat at medium speed of mixer until well blended. Beat eggs into creamed mixture.

Combine flour, cocoa, baking soda, and salt; mix into creamed mixture until just blended. Stir in chocolate chips and optional nuts. Drop by tablespoonfuls onto ungreased baking sheet.

Bake for 7-9 minutes until cookies are just set. DO NOT OVERBAKE. Cool on baking sheet 2 minutes, then move to cooling rack to cool completely.

Makes about 4-5 dozen cookies.

[BakerAunt]

Buttermilk Pancakes
Submitted by judel on June 14, 2003 at 10:30 pm

If you only have 2 or 3 people, you may want to halve this!

2 cups all purpose flour
1 Tbs. baking powder
1/2 tsp baking soda
1/4 tsp salt
2 Tbs. sugar
2 cups buttermilk
1/4 cup sour cream
4 Tbs. melted butter
2 eggs

Combine all the dry ingredients in a large bowl. Add buttermilk, eggs, melted butter, and sour cream. Stir just until mixed. If the batter seems too thick, thin it out with a little milk or buttermilk.

Drop by spoonfuls onto a hot griddle or pan to cook (spray with nonstick spray first). You can also add some berries or chocolate chips to the batter before cooking.

[BakerAunt]

Sweet Potato Pie
Submitted by granny on November 05, 2008 at 6:20 pm

The sweet potatoes we usually get here in Louisiana are so sweet when baked that the pie doesn't need much sugar.

2 pounds sweet potatoes
2 tablespoons packed brown sugar
1/4 cup sugar
1/4 cup all-purpose flour
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
1/8 teaspoon salt
1 cup milk
2 eggs
1 unbaked pastry shell (9 inch)

1. Bake sweet potatoes at 350 degrees F for 1 hour or until very soft. Cool slightly. Cut potatoes in half; scoop out the pulp and discard shells. Place pulp in a food processor or blender; cover and process until smooth.

2. In a bowl, combine the pulp, brown sugar, sugar, flour, pumpkin pie spice, vanilla and salt. Stir in milk and egg until we blended. Pour into pastry shell.

3. Bake at 375 degrees F for 45-50 minutes or until a knife inserted near the center comes out clean. Cool on a wire rack for 2 hours. Refrigerate leftovers.

[BakerAunt]

Buttermilk Sourdough Pancakes or Waffles
Submitted by granny on December 05, 2009 at 3:34 pm

Buttermilk Sourdough Starter
(See PaddyL's recipe - I used 1/2 of the ingredients when I made my starter.)
1 cup buttermilk
1 cup flour

Place starter in bowl and stir in buttermilk until fairly smooth. Add flour and stir to mix. Cover and leave on countertop overnight.

1 cup raised starter (heaping)
1/2 cup dried milk
2 Tablespoons cooking oil
2 eggs, slightly beaten
1 Tablespoon sugar
1 teaspoon baking soda
1/2 teaspoon salt

In the morning, place one cup of raised starter in large bowl. (Stir 1 cup buttermilk and 1 cup flour into remaining starter, let rise for several hours, and refrigerate for next use.)

Stir eggs, dry milk, and oil into the one cup of starter. Mix sugar, baking soda, and salt. Sprinkle over batter and fold in. Let set for a few minutes while you have another cup of coffee.

For waffles, stir and bake in hot waffle iron according to manufacturer's directions.

For pancakes, drop by spoonfuls onto medium hot skillet or griddle; turn when bubbles burst and cook until done.

Variations: Add blueberries or chopped bananas and walnuts to pancake batter for a delicious treat. For pecan waffles, sprinkle top of batter with chopped pecans before closing iron.

[wonky]

Baker Aunt...can I come to your house to eat? Sounds great. I didn't cook anything special, but I did restock my sister and my niece's bread supply. Four loaves of tangzhong white bread, 4 loaves of lite WW with molasses, 4 loaves of oatmeal-molasses, and four pans of KA's version of cinnabons. And, I did this all in about 7 hours. Whew...it was very enjoyable, the weather was light and airy and everything turned out great. I have been taking care of my elderly aunt lately, so I try to spend a couple of days a week with her. She always has a few chores for me to do, but I really think she she just makes up the chore list, because we do more talking than cleaning. She is the family historian,and I love listening to all her stories about her growing up years on the farm her parents homesteaded, along with 13 other brothers and sisters, including my Dad. My grandparents immigrated here from Germany during WWI, and landed at Ellis Island. I am very proud of my heritage. I am very proud of my hard-working ancestors. All 8 of my uncles served in WWII, (my Dad also) and all returned safely. They fought so we could all be free, and live in the best country in the world. Happy 4th of July.

[wonky]

Baker Aunt...can I come to your house to eat? Sounds great. I didn't cook anything special, but I did restock my sister and my niece's bread supply. Four loaves of tangzhong white bread, 4 loaves of lite WW with molasses, 4 loaves of oatmeal-molasses, and four pans of KA's version of cinnabons. And, I did this all in about 7 hours. Whew...it was very enjoyable, the weather was light and airy and everything turned out great. I have been taking care of my elderly aunt lately, so I try to spend a couple of days a week with her. She always has a few chores for me to do, but I really think she she just makes up the chore list, because we do more talking than cleaning. She is the family historian,and I love listening to all her stories about her growing up years on the farm her parents homesteaded, along with 13 other brothers and sisters, including my Dad. My grandparents immigrated here from Germany during WWI, and landed at Ellis Island. I am very proud of my heritage. I am very proud of my hard-working ancestors. All 8 of my uncles served in WWII, (my Dad also) and all returned safely. They fought so we could all be free, and live in the best country in the world. Happy 4th of July.

[BakerAunt]

Vanilla brine for pork from cookieswap
Submitted by glory on August 07, 2002 at 9:58 pm

This recipe was originally posted here by Cookieswap (Marci) who has not posted in quite some time. Several of us here on the circle have tried this and swooned over it so I am posting it for everyone to enjoy. This simple recipe creates the tenderest and most flavorful pork. Do not fear the vanilla it does not create weird food! I believe the recipe was originally published in Cooks Illustrated.

9 cups hot water
2-1/2 teaspoons pure vanilla extract
1/2 cup sugar
1/2 cup kosher salt
2 tablespoons cracked black peppercorns

6 (1-1/4-inch to 1-1/2-inch thick) center-cut loin pork chops;
OR 4 pork tenderloins (1 to 1-1/4 pounds each);
OR 1 (4- to 6-pound) piece of boneless pork loin

Stir the hot water, vanilla, sugar and salt together until the sugar and salt are dissolved. Add the black pepper. Cool to below 45 degrees F. in the refrigerator.

Trim any excess external fat from the meat. Submerge the pork in the brine in a large bowl or small crock; make sure the meat stays under the surface during curing by using a heavy plate to weight it down. Refrigerate the pork in the cure. The chops should take 4-6 hours in the brine; the tenderloin, 6-8 hours; and the loin, 1-2 days. (Bone-in pork can take a day longer in the brine because of the bone, which gives it a larger diameter.) If marinating for a day or longer, stir the brine daily and turn the pork occasionally.

To test flavor of brined pork, cut a small piece off the meat, pat it dry and pan-fry it. If the meat is sufficiently flavorful, remove it from the brine, let it come to room temperature and grill. If not, leave it in the brine and test again later.