Search Results for '("C'

[BakerAunt]

Pizza Dough or Breadsticks
Submitted by reagan on February 21, 2004 at 11:25 am

This recipe will make 2 pizzas, or approximately 24 breadsticks. When making the dough for breadsticks I add Ital. seasonings, or garlic and herbs.

1 T. yeast
1 T. sugar
1 3/4 cups of tepid water
Approximately 6 cups flour
1 T. salt (I use Kosher)
1/4 cup olive oil

Dissolve yeast, sugar and water in large bowl. Cover and let stand for approximately 10 minutes or longer. The mixture should turn bubbly/foamy in appearance.

Mix in 1 cup of flour, salt, and the olive oil. If using a mixer use the dough hook for incorporating the rest of the flour. Incorporate flour one cup at a time; knead into a soft ball.

Place dough in lightly greased bowl and cover. Once the dough has doubled in size, punch down. Cover the dough and let rest for 10 minutes.

Proceed with rolling out pizza dough or making breadsticks.

Breadsticks: seasonings may be added to the dough and worked in at this time before cutting and rolling out. I use a breadstick pan when making these. Once rolled out, cover and let rest for about 20-30 minutes. This is a good time to turn on the oven and pre-heat. Pizza temperature should be 450 degrees and breadsticks 375 degrees. The breadsticks take about 15 minutes to bake.

[BakerAunt]

KA No-Knead Cheese Bread
Submitted by reagan on June 06, 2004 at 7:59 pm

1/2 cup finely minced onion, or 1/4 cup dried minced onion
1 T minced garlic
3 cups KA all purpose flour or whole wheat flour
1 T pizza dough flavor (optional)
2 1/2 tsp. instant yeast
1 1/2 tsp. salt
1/4 cup sun dried tomato flakes
2 cups Provolone or Swiss cheese, shredded or diced*
2 large eggs
1 1/4 cups milk

*The shredded cheese will disappear in the bread, while the diced cheese will create little pockets of melted cheese.

NOTE: If using raw onion, saute it with the garlic until they are golden brown, set aside to cool.

In large bowl (I used my stand mixer) whisk together the flour, pizza dough flavor, yeast and salt. Stir in the onions, garlic, tomato flakes and cheese.

In a separate bowl whisk together the eggs and milk. Add the liquid to the flour mixture and beat well for 2 to 3 minutes (the batter will be thick).

Scoop the batter into a lightly greased 8" deep round pan, or a souffle dish, or springform pan. Cover the pan and allow the dough to rise for about 1 1/2 to 2 hours, until nearly to the top of the pan.
Bake the bread in a preheated 400 degree oven for 40 to 50 minutes. Make sure the internal temperature reaches 190 degrees. The loaf browns quickly, check it after the first 20 minutes and tent it with foil. Allow the bread to cool in the pan for 10 minutes then turn it onto a rack to cool completely.

[BakerAunt]

Note: I think that she uses the wheat gluten to help out the freshly ground whole wheat flour. (See her recipe for Honey Wheat Bread.)

[BakerAunt]

Honey Wheat Bread
Submitted by reagan on September 14, 2002 at 8:37 pm

3/4 cup warm water (105 to 115 degrees)
1 package yeast
3/4 cup warm milk (scalded)
2 Tablespoons honey
2 Tablespoons vegetable oil
1 Tsp. salt
2 to 2 1/2 cups flour
2 cups whole wheat flour*
*if using freshly ground wheat flour add 5 tablespoons
of gluten

Place 1/4 cup warm water in large warm bowl. Sprinkle in yeast, stir until dissolved. Add remaining water, warm milk, honey, oil, salt, and 1 1/2 cups flour; blend well. Stir in whole wheat flour and enough remaining all purpose flour to make a soft dough. Knead on floured surface until smooth and elastic, about 6 to 8 minutes. Place in greased bowl, turning to grease top. Cover, let rise in warm place until doubled in size, about 30 to 45 minutes.

Punch dough down. Remove dough to lightly floured surface, roll to 12 x 8-inch rectangle. Pinch seam and ends to seal. Place, seam side down, in greased 9 x 5-inch loaf pan. Cover let rise in warm place until doubled in size, about 45 to 60 minutes.

Bake at 375 degrees for 35 minutes or until done.

[BakerAunt]

Hawaiian Pie
Submitted by reagan on September 05, 2002 at 3:45 pm

1 9" baked pie crust
1 15 oz. can crushed pineapple, drained
1/4 cup lemon juice
1 container (12 oz.) frozen whipped topping, thawed
1/2 cup maraschino cherries, chopped
1 14 oz. can sweetened condensed milk
1 cup chopped walnuts

In a large mixing bowl, fold pineapple, lemon juice, whipped topping, cherries, condensed milk, and walnuts together.
Pour into pie shell and chill for at least one hour before serving.

[BakerAunt]

Good Sugar Cookies

Submitted by reagan on February 07, 2004 at 5:09 pm
This recipe was given to me from my good friend Connie McClain, Sydney, OH. She always makes these every Christmas and brings them in to the office.

1 1/3 cup butter (I use butter flavored Crisco)
1 1/2 cup sugar
2 eggs
1 tsp. vanilla
3 T. milk
4 cups sifted flour
3 tsp. baking powder
1/2 tsp. salt

Cream together butter, sugar, eggs, vanilla until light and fluffy. Stir in milk. Sift together dry ingredients, blend into cream mixture.

Chill dough for about 1 hour or more.

On lightly floured surface roll out to 1/4" thickness. Cut shapes as desired.

Bake at 350 degrees for about 8 to 10 minutes. Cool slightly before removing from pan. When completely cooled, decorate as desired.

NOTES:
If I'm having difficulty cutting out the dough with cookie cutters I will put my cutters in the freezer before using again.

In addition, I will add different extract flavorings to the icing, i.e., cinnamon, cherry, anise, etc.

[BakerAunt]

Golden Hazelnut Croissants
Submitted by reagan on September 13, 2003 at 2:22 pm

Filling:
1 1/4 cups hazelnuts, toasted
5 Tbsp. unsalted butter
1/3 cup + 1 Tbsp. sugar
1/2 cup lightly packed white bread crumbs

1 each - egg, lightly beaten with 2 Tbsp. water for
egg wash

Dough:
4 1/2 cups flour
2 1/2 tsp. salt
1 Tbsp. instant yeast
1/4 cup non-instant powdered milk
1/3 (scant) cup sugar
1 each egg (optional)
1 1/2 Tbsp. unsalted butter
1 1/8 - 1 1/3 cups water, cool

10 - 14 Tbsp. unsalted butter, cool room temperature to roll in

Filling:
Process all ingredients together until a past is formed. Set aside.

Dough:
In a medium-sized bowl, mix together the flour, salt, yeast, dried milk, sugar egg (if you're using it), butter, and cool water. Stir till the dough starts to leave the sides of the bowl, then knead it for 3 minutes in an electric mixer or bread machine, or 5 minutes by hand. Cover the dough and let it rest for 15 minutes, then knead it for an additional 5 minutes by machine, or 10 minutes by hand.

Transfer the dough to a lightly greased bowl, cover the bowl, and allow the dough to rise for 1 to 1 1/2 hours. It will become puffy.

Transfer the dough to a clean work surface and roll it into a 12 x 18 inch rectangle. If the dough is sticky and hard to work with, refrigerate it for 30 minutes. Prepare the butter to roll in by placing it between two pieces of plastic wrap, and rolling in into a rectangle 10 x 12 inches.

Place the butter rectangle on the dough. It'll cover 2/3 of the rectangle. Fold the naked third of the dough over the butter and into the middle, then fold the remaining buttered third over that, just as if you're folding a letter to put in an envelope. Roll the dough into a rectangle about 1 inch thick, wrap it in plastic wrap, and place it in fridge for 15 minutes. This whole process is called a "turn".

Repeat the process 3 more times, refrigerating the dough 15 minutes between each turn.

After the 4th turn and refrigerated rest, roll the dough into a large 16 x 27 inch rectangle. It should be about 1/8-inch thick. Cut the dough in half lengthwise, then cut nine long, pennant-shaped triangles from each half.

Working with one triangle at a time, place a generous tablespoon of filling at the wide end. Starting with the wide end, roll the triangle up to form a crescent. Place the crescent on a parchment-lined baking sheet, pointed tip on the bottom, and brush it with some egg wash.

Cover the croissants with lightly greased plastic wrap, and allow them to rise for 1 hour. They should look puffy. Brush with additional egg wash, and bake in a preheated 375 degree oven for 18 to 22 minutes, or until light brown and crisp looking.

Yields - 16

Recipe from New England Culinary Institute, 5th Annual "Experience the Magic of Baking Weekend". Chefs: Sue Gray and PJ Hamel

[BakerAunt]

English Muffins
Submitted by reagan on March 11, 2005 at 4:56 pm

These English Muffins have those great nooks and crannies. The original recipe is from Elton Brown, and I've added a few of my own little notes.

1/2 cup non-fat powdered milk
1 T. sugar
1 tsp. salt
1 T. shortening (I use butter)
1 cup hot water
1 package dry yeast (I use Rapid Rise)
1/8 tsp. sugar
1/3 cup warm water
2 cups all-purpose flour, sifted
Non-stick vegetable spray

Special equipment: electric griddle. Note: I don't have one but use the griddle that came with my stove, which is placed over the burners. Three-inch metal rings.

Note: I ordered my rings from K.A. and I think they are 4" rings. Small tuna cans with tops and bottoms removed will also work.

In a bowl combine the powdered milk, 1 T. of sugar, 1/2 tsp. of salt, shortening (butter), and hot water, stir until the sugar and salt are dissolved. Let cool.

In a separate bowl combine the yeast and 1/8 tsp. of sugar in 1/3 cup of warm water and rest until yeast has dissolved. Add this to the dry milk mixture.

Add the sifted flour and beat thoroughly with wooden spoon. Cover the bowl and let it rest in a warm place for 30 minutes.

Preheat the griddle to 300 degrees.

Add the remaining 1/2 tsp. of salt to the mixture and beat thoroughly. Place metal rings onto the griddle and coat lightly with vegetable spray. NOTE: I always sprinkle a little cornmeal on the griddle before filling the rings with the batter. Fill each ring almost half full. An ice cream scoop works well for this.

The original recipe says to cover the griddle pan with a lid and cook 5 to 6 minutes. NOTE: I don't have a lid, therefore I cook them with no lid and cook for 6 to 7 minutes. Flip rings using tongs and continue cooking for another 5 to 6 minutes or until golden brown. Place on a cooling rack, remove rings and cool.

These are really good toasted with your favorite jam or jelly. ENJOY!!!!

[BakerAunt]

Crusty French Bread (Baguettes), Bread Machine
Submitted by reagan on January 24, 2005 at 5:58 pm

1 1/2 cups water
1 1/2 T. olive oil
2 T. dry milk
2 cups all purpose flour
2 cups bread flour
1 T. sugar
2 tsp. salt
2 tsp. active dry yeast

Put ingredients in the bread machine according to the manufacturer's instructions. Use the dough cycle.

After the dough cycle has completed punch down the dough to let air escape and let rise for approximately 45 minutes to 1 hour.

Knead lightly, let dough rise again.

Form into loaves, approximately 12 to 15 inches. Place loaves on prepared cookie sheet (spray or lightly oil and sprinkle with cornmeal), cover and let rise another hour.

Preheat oven to 400 degrees. Place a pie plate on the lower rack of the oven; add about 1 inch of boiling water to the plate. Bake bread for 15 minutes; lower heat to 350 degrees. Bake for another 25 minutes.

About 5 minutes before loaves are done brush with egg white and water mixture.

[BakerAunt]

Caramel Pecan Pie
Submitted by reagan on August 26, 2006 at 6:00 pm

I've been making this pie since 2002 when I began doing the local farmer markets. It's a very big hit, and I do make my own caramel. I'm not sure where I got the recipe, but the original recipe is from Corwynn Darkholme.

1 unbaked pie crust
36 individually wrapped caramels (unwrapped) or 12 oz. of homemade caramel
1/4 cup butter
1/4 cup milk
3/4 cup white sugar
3 eggs
1/2 tsp. vanilla extract
1/4 tsp. salt
1 cup pecan halves

Preheat oven to 350 degrees.

In a saucepan over low heat, combine caramels, butter and milk. Cook, stirring frequently, until smooth. Remove from heat and set aside.

In a large bowl, combine sugar, eggs, vanilla and salt. Gradually mix in the melted caramel mixture. Stir in pecans. Pour filling into unbaked pie crust.

Bake for 45 to 50 minutes, or until pastry is golden brown. Allow to cool until filling is firm.

[BakerAunt]

Caramel
Submitted by reagan on August 26, 2006 at 6:11 pm

This recipe is from "Making Homemade Candy", by Glenn Andrews. Mr. Andrews has provided the following tips for making caramel: caramel is adversely affected by even small amounts of moisture in the air, so you have to wrap each little candy in plastic wrap.
However, I make the caramel in bulk about a month before the farmer market season actually begins. Once it is cooled I cut, weigh, and wrap each 12 oz. piece in plastic wrap. I store in the fridge, however, I have frozen it too.

In addition, I make this caramel using fresh organic cream that I purchase from a nearby Amish farm. However, the recipe is provided in its original context.

2 cups sugar
1/2 cup corn syrup
1 1/2 cups medium cream
4 T. butter, plus more for greasing a baking pan
1 1/4 tsp. vanilla

Cook the sugar, corn syrup, cream and the 4 tablespoons of butter in a medium-sized saucepan, stirring often, to the firm-ball stage (246 degrees F).

Remove from the stove and stir in the vanilla. Pour onto a well buttered marble slab or baking tin.
(I've never used the marble slab method).

When thoroughly cold, cut into small squares and wrap each in a little piece of plastic wrap.
NOTE: for the caramel pecan pie (see recipe) you will need 12 ounces.

[BakerAunt]

Buttermilk White Bread

Submitted by reagan on July 05, 2004 at 12:58 pm
Makes 2 loaves

6 - 6 1/2 cups flour
3 T. sugar
2 pkgs. yeast
2 1/2 tsp. salt
1/4 tsp. baking soda
1 cup buttermilk
1 cup water
1/3 cup butter
Approx. 2 T honey (optional)

In large bowl combine 3 cups flour, sugar, yeast, salt and soda. Heat buttermilk, water and butter to 120-130 degrees. Stir into dry ingredients. Stir in remaining flour. Knead. Cover; let rest on surface 10 minutes.
D
ivide dough in half. Shape, put in loaf pans; cover and let rise for 30-45 minutes.

Bake 375 degrees for 30-35 minutes.

BREAD MACHINE: When I made this bread using the Zo, I did not heat buttermilk, water and butter. I put all the liquid ingredients into the machine (including the honey) and then added the dry ingredients (according to the bread machine instructions). I used the dough cycle. When the dough cycle was complete I removed the dough and punched down, shaped and put into the loaf pans to raise again.
NOTE: I think the bread was much better and lighter using the bread machine.

[BakerAunt]

Banana Pecan Braid
Submitted by reagan on August 02, 2004 at 8:33 am

Dough:
3 cups bread flour
1/2 cup chopped dates or pitted dates, snipped
1/2 cup toasted chopped pecans
1/4 cup sugar
2 tsp. yeast
1/2 tsp. salt
3 T. butter (cut-up)
3 T. milk
3 T. water
1/2 cup mashed ripe banana
1 large egg

Topping:
1 T. sugar
1/2 tsp. ground cardamom or 1/4 tsp. ground allspice

Measure dough ingredients into bread machine pan as suggested by manufacturer. Process on dough cycle.
When cycle is complete, remove dough to floured surface. Divide dough into 3 equal pieces; roll each to 15-inch rope. Braid the 3 ropes together, pinching ends to seal. Place on greased baking sheet. Cover; let rise until doubled, about 1 hour.

In small bowl combine topping ingredients; sprinkle on loaf.

Bake at 375 degrees for 25-30 minutes or until done.

[BakerAunt]

Apple Praline Pie
Submitted by reagan on May 01, 2003 at 8:06 pm

1 1/2 cups white sugar (or 1 cup white sugar and 1/2 cup brown sugar)
1/4 cup all-purpose flour
1/2 tsp. ground nutmeg
1 tsp. cinnamon
2 beaten eggs
1/2 cup melted butter (or margarine)
1 tsp. vanilla
3 cups peeled, sliced pie apples
1 unbaked pie shell
1/2 cup finely chopped pecans

Mix dry ingredients (first four). Add wet ingredients (second three). Stir in apples and the chopped pecans; pour filling into pie shell.

Bake at 425 for 15 minutes. Reduce oven temperature to 350 degrees and bake approximately 25 minutes.

[BakerAunt]

Snowballs
posted by Livingwell (Penelope)

It wouldn't be Christmas if I didn't make them! They are similar to another very popular cookie, but don't have nuts in them. Here's the recipe:

2 C. flour
1/8 tsp. salt
1 C. (2 sticks) unsalted butter, very soft
2 T. sugar
1 egg yolk
1/2 tsp. vanilla
Powdered sugar

Heat oven to 325 degrees.

In medium bowl, whisk together flour and salt; set aside.

In large bowl, cream together butter and sugar. Add egg yolk and vanilla.

One cup at a time, stir in flour mixture. Roll dough into 1-inch balls and place on parchment paper lined baking sheet.
Bake 20-25 mins.

Roll in powdered sugar when cool, then roll again to re-coat, if desired (we find one coat plenty for us). Makes about 3 dozen cookies.

Note: Recipe is easily doubled. Be sure the butter is very soft or the texture of the finished cookies will not be as melt-in-your-mouth tender as it’s supposed to be. The cookies have a little bit of a floury taste the first day you make them, so make them the day before you plan to serve them.