Search Results for '("C'

[BakerAunt]

bakeraunt on September 15, 2013 at 11:26 pm

I baked this recipe last night, and my husband and stepchildren really liked it. However, I had to make some changes because some of the specific products are no longer available. First, I could not find a Ghirardelli sweet chocolate bar, so I used a semi-sweet bar. Also, the bars now come in 4 oz. (don't you love it when a company downsizes a product?), so I used one and a half bars. I might consider substituting Baker's Sweet chocolate bar next time. I added 1/4 tsp salt, as I used unsalted butter. I did not find Ghirardelli unsweetened cocoa powder at the store. I substituted King Arthur's Dutch Process cocoa, rather than natural cocoa (since the recipe called for baking powder not baking soda). The chocolate chips also required a substitution. Ghirardelli does not make the small double-chocolate chips anymore. Instead, they make a 60% cacao bittersweet one, and they are large--about three times the size of regular chips. These are nice for large cookies, but I miss the old product for some recipes, and I would have preferred smaller chips in these large ones. Finally, I used my 1/4 cup scoop and ended up with 13 rather than 18 cookies. I baked them in two batches, since I never have success in my oven with baking two sheets of cookies at once--even rotating them half-way through the time. I think it best to keep the batter refrigerated until shortly before baking.

reply by: --jej on September 16, 2013 at 9:47 am
You hit it on the money, bakeraunt. I use what I can get. Used a combo of Baker's bittersweet chocolate and some semi-sw. chips. There wasn't an alternative. Also couldn't find the Kahlua (must have been all used up -- it's been a while) so used the Italian Espresso Ground Coffee for that as well as for the Espresso... and they turned out beautifully delicious! I also used a small scoop for smaller cookies. I cannot get two pans in oven at once, so let the rest of the dough sit in fridge while one pan was baking. Didn't seem to bother or 'hurt' the next batch at all.

[BakerAunt]

Espresso & Kahlua Brownie Chip Cookie by Lorraine
Recipe was posted on the old BC, then Karen Noll put it in a thread on the new BC.

Do you have a desire for a very chocolate cookie that is not too sweet? I just love the taste of dark chocolate with a hint of espresso. I created this cookie with a crunchy outside, a soft inside like an espresso brownie and an extra addition of Ghirardelli dark chocolate chips. Use a 1/4 cup cookie scoop sprayed with Pam to keep the cookies the same size. Lorraine

• 6 Ounces Sweet Chocolate Squares (Ghirardelli Sweet Dark Chocolate)
• 1/2 Cup Butter, diced, (1 stick)
• 1 Teaspoon Instant Coffee Powder, Italian Espresso

• 2 Large Eggs
• 1/2 Cup Sugar
• 1/2 Cup Brown Sugar
• 2 Teaspoons Vanilla, Mexican or Bourbon
• 2 Tablespoons Kahlua, Coffee Liqueur

• 1 1/2 Cups Flour
• 1/4 Cup Unsweetened Cocoa (Ghirardelli Unsweetened Cocoa Powder)
• 1 Teaspoon Baking Powder

• 3 Ounces Chocolate Chips (Ghirardelli Double Chocolate Chips)

1. Preheat the oven to 325 degrees. Have 3 large cookie sheets ready. Place 3 oven racks evenly spaced in the middle of the oven.

2. In a glass bowl, microwave the unsweetened chocolate, butter and instant coffee powder for 1-2 minutes until melted. Take out before completely melted and whisk together to melt completely. Set aside to cool slightly.

3. With a stand mixer, with the paddle attachment, on medium speed (4), beat the eggs, sugars, vanilla and Kahlua until creamy and lighter colored, about 2 minutes.

4. On low speed (2), slowly pour in the melted cooled chocolate mixture, beating until smooth.

5. In a medium bowl, whisk together the flour, cocoa and baking powder. Beat into the dough by tapping in on low speed (2). Beat for about 2 minutes until blended.

6. With a rubber spatula fold in the chocolate chips BY HAND. Because the dough is very soft, refrigerate for 30 minutes to firm up.

7. Drop by 1/4 cup measure 6 to a cookie sheet. Flatten slightly with a cup. Bake 3 sheets at a time if you like.

8. Bake 15-20 minutes until the tops are shiny and cracked. Do not over bake. Let the cookies cool on the cookie sheets for 15 minutes until set, then remove to a tray to cool before storing.
revised 02/04

18 servings:Per Serving (excluding unknown items): 210 Calories; 10g Fat (43.6% calories from fat); 3g Protein; 28g Carbohydrate; 1g Dietary Fiber; 35mg Cholesterol; 90mg Sodium. Exchanges: 1/2 Grain(Starch); 0 Lean Meat; 2 Fat; 1 1/2 Other Carbohydrates

[BakerAunt]

Pumpkin Nutella Swirl Rolls

This recipe uses 1 can of pumpkin purée. Do not confuse it with pumpkin pie filling! The dough uses 1/2 can and the frosting uses the other 1/2. This dough is very soft, so work gently and flour the counter and rolling pin liberally to keep things from getting too sticky. Try not to overwork the dough. That can make the rolls tough. Though these are best eaten soon after baking, you can pop leftover buns in the microwave for 10-15 seconds–mimicking that ‘just-baked’ warmth.

Dough:
1/3 cup warm milk
1/2 cup plain pumpkin puree (NOT pumpkin pie filling)
1/4 cup dark brown sugar
1 1/2 teaspoons yeast
1 egg, lightly beaten
2 1/4 to 2 1/2 cups AP flour
1/2 teaspoon salt
1/2 teaspoon cinnamon or pumpkin pie spice
4 Tablespoons unsalted, softened butter

Directions:
In measuring cup, combine milk with yeast and a pinch of sugar. Allow to proof 5 minutes. Stir in the pumpkin and the egg. In the bowl of a stand mixer fitted with the paddle attachment, combine 2 1/4 cups flour, remaining sugar, salt, and cinnamon. Add the yeast-pumpkin mixture and mix on low to combine. Add the butter 2 Tablespoons at a time, mixing until the butter is incorporated before adding the rest. Scrape dough from the paddle, add the dough hook attachment and knead on medium speed for 10 minutes. The dough will be quite sticky and stringy. Place in an oiled bowl, cover with plastic and allow to rise until doubled in size, about 1 hour

Filling:
1/2- 1 jar Nutella, depending on size of jar and personal taste

Butter or spray with Pam, a 9"x13" rectangular baking pan. Once dough has risen, turn the dough out onto a well floured surface (this is where you might have to use the additional 1/4 of flour listed above. This dough will be very sticky. Use as much flour as needed to be able to handle the dough, but don't add too much or they will become tough!) and gently deflate. Allow to rest 5 more minutes, before rolling the dough out into a large rectangle, the short end measuring about 12 inches–the long edge can be about 18-22 inches. Spread the Nutella, as much as you want, but not so much it squirts out the edges when rolled. Leave a 1" space on the edge closest to you so you can seal the roll. Begin rolling from the short end all the way up into a 12-13 inch log and pinch to seal. Gently cut off about 1-inch spirals, placing each into your prepared pan. Cover loosely with plastic wrap and allow to rise another hour.

Meanwhile, preheat the oven to 350*F. And make the frosting.

Frosting:
1 stick butter at room temperature
8 oz. cream cheese at room temperature
1 tsp pumpkin emulsion or flavoring
1 1/2 tsp pumpkin pie spice
1/2 can pumpkin purée
3-4 cups powdered sugar

Cream butter and cream cheese until blended. Add pumpkin emulsion, pie spice and purée. Mix well. Slowly add powdered sugar, one cup at a time until you reach desired sweetness and consistency. Mix/beat well and spread over cooled rolls.

Bake in the center of the oven for 20-25 minutes. Remove from oven and cool on a rack for at least 15 minutes before frosting and serving.

NOTE: these can be made and baked and, before frosting, can be frozen. Just mix the frosting ingredients together and put it in a ZipLoc Baggie in the freezer with the baked rolls. When you are ready to eat them, remove the frosting bag and warm the rolls in the microwave. Knead the frosting bag until the frosting is pliable enough the squeeze comfortably. Snip a corner off the Baggie and squirt the frosting over the rolls. Enjoy!
.

[BakerAunt]

Nutella Brownie Biscotti
.
Ingredients:
1/3 cup butter, softened to room temperature
2/3 cups sugar
1/4 cup Nutella
2 eggs
1/2 tsp hazelnut extract
1 3/4 cup AP flour
1/4 cup Double Dutch process cocoa
2 tsp baking powder
3/4-1 cup miniature semisweet chocolate chips
1/3-1/2 cup hazelnuts minced fairly small
.
Topping:
1 egg, beaten
1 Tbsp water
.
Directions:
Preheat oven to 375 F. Line baking sheet with parchment.

Cream together butter, sugar and Nutella until light and fluffy. Beat in hazelnut extract and eggs, one at a time. In separate bowl, combine flour, cocoa and baking powder and whisk or sift to combine. Stir the flour mixture into butter/sugar/egg mixture on low speed until well blended. Dough will be stiff.

Stir in chocolate chips and nuts.

Dough can be divided into 2 equal parts and put on prepared baking sheet, or you can leave it as one larger loaf. Form loaf (loaves) into log(s), using a bowl scraper or moist hands.

Beat egg and 1 Tbsp water together and brush top of loaf(loaves).

Place in preheated oven for 25-30 minutes or until instant read thermometer reads 210F on the side and in the center.of the loaf.

Remove from oven and allow to cool for at least 30 minutes or until it reaches room temperature.

Lower oven temperature to 300F.

When loaf is completely cool, mist the loaf with room temperature water and allow the loaf to rest for 5 minutes. This is important! This will help you cut the slices perfectly straight.

Slice the loaf diagonally into slices 1/2"-3/4" wide. I sliced mine between 1/4"-1/2" just so I would end up with more slices! Leave standing upright and separate slices by 1/2"-1".

Place baking sheet back into 300F oven and bake for additional 25-30 minutes until brownies are crisp.

Turn oven off and prop door open, leaving biscotti in the oven. When completely cooled, remove baking sheet from oven.

Biscotti can be glazed if desired. Store in cool, dry place in airtight container

I'm finishing these by dipping half in dark, bittersweet chocolate (my personal preference) with, maybe, some hazelnut extract just to follow through on the entire theme and then drizzling with white chocolate.

If you like Nutella, try these and let me know what you think. If you want a plain slightly unremarkable plain brownie biscotti, try the Penzey's recipe. It's a fairly good basic recipe.

Additional Notes by Cindy: Yay! Yay! Yay! I'm doing my happy dance! I finally got a recipe for Nutella Brownie Biscotti that ROCKS!! The original recipe for chocolate brownie biscotti was in this month's Penzeys catalog. I made the recipe exactly like it was printed for the first go around, but wax very disappointed. The texture was dry and crumbly. The taste was bland, not chocolatey like I had hoped. So, like every single one of you will understand, it was off to the drawing board.

I thought I could correct the crumbly, dry texture with more hydration. In comparing other biscotti recipes I found many with lemon juice, a vegetable juice or water in some form. So, I'll add water.

For the sweetness, more sugar, that's easy. But then..........what about getting the hydration and some of the sweetness from Nutella? And some hazelnuts? And hazelnut extract? See where this is going?

Yes! The recipe, with a couple more tiny tweaks, works! The final touch will be to dip half the biscotti in dark chocolate (maybe flavored with hazelnut extract) and drizzle the whole thing with white chocolate.

[BakerAunt]

Lemon Curd

It is KAF's recipe for Easy Lemon Curd, with one tweak. I have used this recipe, with Meyer lemon juice, for the last couple of years. I have tweaked it every way you can imagine, but this final version is far and away the BEST. Read down through ALL my notes and tweaks. The more you read over this recipe, the easier it will be. If you have any problems, please let me know. I hate it when a recipe I've given out doesn't work right! ?

1 cup freshly squeezed lemon juice (see amount adjustment in my notes below)
1 cup sugar
1/2 cup (8 tablespoons, 1 stick) butter, melted
2 large eggs
.
Directions:
1) Combine all of the ingredients in a large microwave-safe bowl. To avoid bubble-overs, the contents should fill no more than 1/4 of the bowl; an 8-cup measure works well here.

2) Microwave the ingredients in 1-minute increments, removing from the oven and stirring to combine after each minute.

3) When curd starts to thicken; coats the back of a spoon; and starts to mound a bit as you stir, it's done. This will take anywhere from 4 to 10 minutes, depending on the strength/power of your microwave.

4) Stir the curd one more time, cool slightly, STRAIN it into a storage container, and refrigerate until firm.

5) Keep curd refrigerated for up to 3 weeks; freeze for longer storage.

Yield: 2 cups lemon curd

2/12/14: most important change is I use a whisk for the entire process. I melted the butter and whisked it into the sugar before adding the lemon juice. I used frozen Meyer Lemon juice, thawed but cold, about 1 1/2 cups, 1 cup sugar, 1 stick of butter and 2 large eggs. I whisked the eggs before adding them to the butter/sugar/lemon mix. This time I set the microwave for 8 minutes and pressed start. I watched it like a hawk! Every minute I stopped the microwave and stirred the curd. After 8 minutes it was done. When I strained it there were no egg white bits. Looks good! Tastes better! I use a large Fage Yogurt container to store it in the fridge.
.
NOTE: You MUST use an 8 cup glass measuring cup for this recipe. You will think it's going to boil over and it sure comes close, but if you watch carefully and stop the microwave every minute to stir, you will be okay. I have kept this curd in the fridge for several months, with no problem. I have never had enough to freeze it, so although KAF says it can be frozen, I've never tried it. I have, however, mailed it with great success! I put an ice pack in the bottom of the mailing carton, packed it tight with bubble wrap and sent it 'second day'. It arrived with no problems and tasted great.

[BakerAunt]

Lemon Almond Biscotti
From KAF catalogue, July, 2013

Dough:
6 tablespoons (3 ounces) butter, room temperature
2/3 cup (4 3/4 ounces) sugar
1/4 teaspoon salt
grated rind of 1 medium lemon (about 1 tablespoon)
3/4 - 2 teaspoons almond extract, or more to taste* almost full tablespoon
1 1/2 teaspoons baking powder
1 teaspoon lemon juice powder from KAF
4 tablespoons freshly squeezed lemon juice, to taste
2 large eggs
2 1/4 cups King Arthur Unbleached All-Purpose Flour

Slivered almonds for garnishing top of loaf before baking
*3/4 teaspoon will give you the merest hint of almond. If you like the almond flavor, use a greater amount of extract. I typically use almost a full tablespoon. If you sprinkle the top with slivered almonds, you want the almond flavor strong enough so you can taste it.

Glaze (optional)
1/2 cup (2 ounces) confectioners' or glazing sugar
1 1/2 teaspoons lemon juice powder from KAF
2 to 3 teaspoons milk or more as necessary

Preheat the oven to 350°F. Lightly grease (or line with parchment) one large (about 18" x 13") baking sheet.

In a medium-sized bowl, beat the butter, sugar, salt, lemon rind, almond extract, lemon juice powder and baking powder until the mixture is smooth and creamy. Beat in the lemon juice and eggs; the batter may look slightly curdled. At low speed of your mixer, add the flour, stirring until smooth; the dough will be sticky.

Plop the dough onto the prepared baking sheet using a bowl scraper. Shape it into a log that’s about 13" long x 3" wide x 3⁄4" thick. Straighten the log, and smooth its top and sides and square off the ends; a wet spatula or wet bowl scraper works well here. Sprinkle the top of the unbaked loaf with slivered almonds, patting the almonds so they stick to the loaf.

Bake the dough for 25-30 minutes. Make sure the top inside center of the loaf is done. Check temp on side and then in top center with instant read thermometer. The temperature should be the same, 210°F. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes; just work it into the schedule of whatever else you’re doing in the kitchen. Reduce the oven heat to 300°F.
Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.

Wait another 5-7 minutes (this wait time is very important to allow for nice, even slices) then use a serrated knife to cut the log crosswise into 1⁄2" slices. As you’re slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they’ll topple over during their second bake.

Set the biscotti on edge on the prepared baking sheet. Return the biscotti to the oven, and bake them for 30 to 35 minutes, till they feel very dry and are beginning to turn golden around the edges. Leave biscotti in the oven. turn the oven off and prop the door open very slightly! After 1/2 hour, remove the biscotti from the oven, and allow them to cool on the baking sheet.

Yield: about 2 dozen biscotti.

For glazed biscotti: Combine the confectioners’ or glazing sugar with the lemon juice powder and milk; drizzle over cooled biscotti. I left the biscotti standing on the cookie sheet and drizzled the glaze over the standing biscotti. Very pretty.

Cindy's Note: This is the revised recipe. Please note; one of the ingredients is KAF's Lemon Juice Powder. This is an extremely important ingredient in this recipe and a necessity for it to work correctly. If you don't have any, order it now. I love this stuff and use it all the time! Ria, you can cut these as thin as you want. Just be sure they will stand up without toppling over and adjust the second baking time so they don't burn or over crisp. Enjoy!.

[BakerAunt]

Strawberry Lemon Cashew Biscotti
.
Ingredients:
3/4 cup dried strawberries, chopped as fine as possible
1 cup white sugar
1 stick unsalted butter, softened
2 eggs
2 tsp Strawberry powder
1 tsp Strawberry flavoring
1 teaspoons grated lemon zest
1 1/2 cups all-purpose flour
2 teaspoon baking powder
1/2 teaspoon salt
1 cup cashews, chopped in chopper on coarse
.
Glaze:
1/2 cup powdered sugar
1 1/2 tsp strawberry powder
1-2 Tbsp milk or more if needed
Mix together until smooth, drizzle over finished biscotti
.
Directions:
In a large bowl, cream together the butter and sugar until light and fluffy. Add strawberry powder and flavoring, beat well. Beat in the eggs one at a time, mixing well after each one. Stir in the lemon zest until well blended. Combine the flour, baking powder and salt; stir strawberries and nuts into flour mixture. Add flour mixture into the batter. Blend well.
.
Preheat the oven to 350 degrees F (175 degrees C).
.
Prepare a rimmed baking sheet with parchment paper or super parchment. I found using super parchment worked best to help form the logs.
.
Plop the dough onto the prepared baking sheet using a bowl scraper. Shape it into one or two logs that are about 13" long x 3" wide x 3⁄4" thick. Straighten the log, and smooth its top and sides and square off the ends; a wet spatula or wet bowl scraper works well here. Wetting your hands helps form the log. Don't worry about the log being wet. That goes away in the oven.
.
Bake the dough for 25-30 minutes. Make sure the top inside center of the loaf is done. Check temp on side and then in top center with instant read thermometer. The temperature should be the same, 210°F. Remove it from the oven, and allow it to cool on the pan anywhere from 10 to 25 minutes; just work it into the schedule of whatever else you’re doing in the kitchen. Reduce the oven heat to 300°F.
.
Using a spray bottle filled with room-temperature water, lightly but thoroughly spritz the log, making sure to cover the sides as well as the top. Softening the crust just this little bit will make slicing the biscotti much easier.
.
Wait another 5-7 minutes (this wait time is very important to allow for nice, even slices) then use a serrated knife to cut the log crosswise into 1⁄2" slices. As you’re slicing, be sure to cut straight up and down, perpendicular to the pan; if you cut unevenly, biscotti may be thicker at the top than the bottom, and they’ll topple over during their second bake.
.
Set the biscotti upright on the prepared baking sheet with about 1/4" between the slices. Return the biscotti to the oven, and bake them for 30 to 35 minutes, till they feel very dry and are beginning to turn golden around the edges. Leave biscotti in the oven. Turn the oven off and prop the door open very slightly! After 1/2 hour, remove the biscotti from the oven, and allow them to cool on the baking sheet.
.
When completely cool, biscotti can be glazed with glaze recipe above. Allow to sit and dry until glaze is firm. I let mine sit overnight. Store in air tight container.

Cindy's notes: Oh, Mumpy, you picked one of the more difficult recipes, but, you asked, I deliver.....
The reason this one is difficult is because of the ingredients. I got the dried strawberries, strawberry powder and strawberry flavoring at swirth's favorite place (and now one of mine) nuts.com. Great place to do business with. Your order goes out the same day it's placed and you have it in no time. I have been very impressed with them.
.
Now, chopping those strawberries is a nightmare.......unless you discover my 'secret'. I ran the dried strawberries through the nut chopper I bought from KAF! If they got a little clumpy, I added a few cashews and they cleaned right out. The nut chopper, on coarse, is the perfect size for the nuts in biscotti.

.

[rottiedogs]

Tea Biscuits
Submitted by anna on April 13, 2007 at 4:05 pm

DESCRIPTION
Tea Biscuits

SUMMARY
Yield 0 File under Cookies Brownies Bars

INSTRUCTIONS
1 ½ cups white sugar
1 cup butter, softened
2 eggs, beaten
4 cups AP flour
1 tsp baking soda
½ tsp baking powder
1 tsp vanilla

Additional unsalted butter, melted for brushing tops

Preheat oven to 350 degrees.

Cream the butter and sugar. Add eggs and beat well. Sift flour, baking soda, and baking powder together. Fold into batter. Add vanilla. Chill dough for 30 minutes.

Roll out the dough on floured board to desired thickness. Cut out and place on very lightly greased cookie sheets, about 1.5-2 inches apart. Bake about 12 minutes or until done. The cookies should be blond in color, not brown. Remove from the oven and brush the tops with melted butter. Remove and cool on a rack.

Yield: about 24 large cookies

1. I divide the dough and only roll out half of it at a time, keeping unused portion in frig', to keep it from getting too warm. You can also just scoop out (or grab!) portions of dough and pat them out, but they might not be quite as uniform in size and shape.

2. I add vanilla bean seeds sometimes for extra flavor.

3. At Christmas and Valentine's, I put colored sugars on the tops for fun. You can also use fancy cookie cutters, like hearts and Christmas trees, etc.

4. Kids love these cookies.

5. The size of your cutters is up to you. Obviously, you get more cookies

[rottiedogs]

Stuffed Tomatoes And Peppers
Submitted by anna on June 08, 2008 at 10:10 pm

DESCRIPTION
Stuffed Tomatoes and Peppers

SUMMARY
Yield 0 File under Family / Ethnic / Regional

INSTRUCTIONS
This is my Greek MIL's recipe. You can also add a handful of pine nuts to the filling, if you like. Also, I usually let it cool almost to room temperature before serving. It's just too blasted hot in a NC summer when tomatoes and peppers are in season to eat this dish piping hot! Enjoy!

6 medium Tomatoes
3-4 Green peppers
1-2 Potatoes

Filling:
Tomato pulp
2 tbsp Tomato paste
4 tbsp Parsley
2 tbsp Chopped Mint
1 large Onion, chopped
1/2 cup Golden Raisins
1/4 cup Arborio rice per 2 tomatoes
olive oil (2 tbsp for filling and more for drizzle)
salt and pepper to taste
3 tbsp bread crumbs

Directions:
Clean out tomatoes by making a circular hole, reserving the “hat” and pulp. Also, clean out peppers by making a circular hole, reserving the “hat.” Peel potatoes and slice each into 7-8 finger like strips.

Arrange tomatoes and peppers in an oiled pyrex to fit all. They should fit snuggly with room for potatoes. Food process the pulp. Put processed pulp in a large bowl and add all other filling ingredients. Fill the vegetables with filling until almost full and replace their respective “hats.”

Place potatoes in any holes or gaps in the dish. Drizzle all with olive oil fairly generously. Sprinkle over bread crumbs.

Bake at 400 degrees for at least one hour, usually 1 hr 20 min in my oven. Vegetables should brown and almost all watering out should disappear. Cool slightly before serving with feta cheese and bread.

[rottiedogs]

Sausage Balls
Submitted by anna on January 05, 2006 at 2:56 pm

DESCRIPTION
Sausage Balls

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
1 lb uncooked sausage
1 tsp paprika
10 oz sharp grated cheddar cheese
3 cups Bisquick baking mix

Directions:
Have all ingredients at room temperature. Combine sausage and cheese and then add paprika and biscuit mix. Roll into 1-inch balls. May be frozen at this stage.

Bake at 350 degrees for 15-20 minutes.

Yield: about 100 balls.

comments
Submitted by bonnievt on Fri, 2011-02-11 13:39.
My now adult son asked me to find this recipe (or one like it) that I used to make for my kids when they were young. I have no idea where the recipe that I cut out from someplace is, but this looks the about same.
He never used to like to eat breakfast, but was starved by mid-morning so I tossed a couple of these in his bag and he often ate one on the bus on his way to school and would eat the other later.
I also had a few "healthy cookie" recipes that I made for him to take.
For some reason this particular biscuit came up recently and he would like to be able to make them to carry when he is out and aout in the early AM as a bit of a change.
My question is this - do you really mix them with the raw sausage and does it cook fully in that time?
I honestly can't remember if I precooked the sausage or not, but I would consider it now, just to get a bit of the fat out of it~
Anyone have an opinion on this?
Thanks,
Bonnie
Submitted by anna on Sat, 2011-02-12 05:34.
Yes, raw sausage. They are a bit greasy so I usually drain on a paper towel

[rottiedogs]

Peasant Bread
Submitted by anna on July 25, 2007 at 4:36 pm

DESCRIPTION
Peasant Bread

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

INSTRUCTIONS
Peasant Bread (Large loaf)

Ingredients:

1 ½ cups water
2 tsp sugar
1 ½ tsp salt
3 ½ cups bread flour
2 tsp instant yeast

Directions:
Place all ingredients in bread machine and bake according to machine directions.
OR
Place all ingredients in bread machine and place on the dough cycle. When machine beeps, punch dough down. Preheat oven to 425 degrees and grease a bread pan. Prepare a flat surface with flour and remove the dough and place onto the surface. Roll out with a rolling pin in a rectangle, with the width the same size as bread pan. Roll the dough and place end in the bottom of the bread pan. May brush with melted butter if desired. Cover and let double in bulk, 35-50 minutes.

Place loaf on a low rack so that the top is in the center of the oven. Bake to a deep golden and until the loaf sounds hollow when tapped, 25-30 minutes. Remove the loaf from the pan and set on a rack to cool. May brush with melted butter if desired.

Note: This loaf can be baked free-form also on a baking stone. I usually shape it into a bagette, but it can be made into a round loaf. It is done when the center registers 190 degrees F.

[BakerAunt]

I used 1 1/2 cups buttermilk and proofed the yeast in 1/4 cup water.

I used active yeast, which I proofed with a bit of the sugar.

I added 1 Tablespoon flax meal.

After mixing with the dough paddle, I found that I needed to use the Kneading spiral hook (Cuisinart stand mixer). I've also made the dough in a bread machine.

I use farina (cream of wheat) on the griddle pan. It's less likely to burn.

An infrared thermometer lets you know if the cooking surface is the correct temperature. I find that cast iron griddles work best. Also, do not crowd the muffins on the pan.

• This reply was modified 9 years, 9 months ago by BakerAunt.
• This reply was modified 9 years, 9 months ago by BakerAunt.
• This reply was modified 7 years, 2 months ago by BakerAunt.
• This reply was modified 7 years, 2 months ago by BakerAunt.

[rottiedogs]

Manhattan Style Clam Chowder
Submitted by anna on April 19, 2008 at 6:29 pm

DESCRIPTION
Manhattan Style Clam Chowder

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
I got this recipe out of a book of "international" recipes. The original recipe calls for freshly shucked clams, but I adapted it for canned clams. Also, the tomatoes in the recipe can be pureed in the food processor or you can use diced tomatoes, depending on your taste.
Note: If you don't like bacon and seafood together, don't try this recipe. Every clam chowder I've ever had that was good had bacon and/or bacon fat. I grew up eating clams on the half shell broiled with a tiny piece of bacon on top!

1 14 oz can clams
6 oz bacon
1 medium onion, diced
1 carrot, diced
1 celery stalk, diced
8 oz canned tomatoes
1 bay leaf
pinch of thyme
salt and pepper
2 small potatoes, peeled and diced
chopped parsley for garnish, optional

Chop the bacon and fry for 1 minute in a large saucepan. Add the chopped onion, carrot, and celery and cook for 5 minutes.

Add the tomatoes, bay leaf, thyme, and reserved clam liquid. Season with salt and pepper and cook for 6 minutes.

Add 4 ladles of water(or more to taste) and bring to a boil. Lower the heat, add the peeled and diced potatoes, and simmer for 20 minutes.

Add the clams and heat gently for 2 minutes before serving.

Top each individual bowl with a pinch of chopped parsley upon servin

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

[rottiedogs]

Homemade Yogurt Without A Machine
Submitted by anna on April 23, 2003 at 9:33 pm

DESCRIPTION
Homemade Yogurt without a Machine

SUMMARY
Yield 0 File under Misc. Recipes & Requests

INSTRUCTIONS
Yogurt

Ingredients:

5 cups whole cow milk
1/4 cup commercial unflavored yogurt(I use Dannon.)

Directions:
In a thick saucepan(I use a large calphalon pot), heat the milk to a simmer on the stove, about 185 degrees F, while stirring frequently. Remove from the heat and let cool to 110 degrees F.

Place the yogurt in a medium bowl and gradually add about 2 cups of the milk, whisking well.

Gradually add this mixture to the remaining milk. Mix well. (If any milk has formed a layer on the bottom of the pot, be careful not to dig it up!)

Place the pot, without a cover, in a warm oven, 150 degrees or less. The oven should be off when pot is inserted. Leave the yogurt for at least 5 hours, but not more than 9 hours in the oven. Turn the oven on and off a few times in the beginning. Be careful not to get it too hot or it will kill the bacteria.

Remove from the oven and store in the refrigerator. Use part of this batch to make the next batch, and so on.

Note: Yogurt may be strained over a bowl with a cheesecloth to make a thicker yogurt.

It is imperative that your themometer be correct. I have one that costs $40 that I ordered from a shop in Arlington, VA. It is the Rose L Beranbaum developed themometer. It works like a charm and is worth every penny.

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

[rottiedogs]

Graham Cracker Pie
Submitted by anna on March 07, 2008 at 7:09 pm

DESCRIPTION
Graham Cracker Pie

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
This is my version of Graham Cracker Pie or Cement Pie.

4 egg whites
2 cups white sugar
2 cups graham cracker crumbs
1 cup pecan, finely chopped (and lightly toasted if desired)
1 tsp vanilla
pinch of salt
To Serve:
2 cups of lightly sweetened whipped cream

Directions:
Beat the egg whites until foamy. Gradually add the sugar and continue to beat until stiff peaks form. Carefully fold in the graham cracker crumbs, pecans, vanilla, and salt.

Coat a 9 inch deep dish glass pie pan with a nonstick coating. Turn the mixture into the pan. Bake at 350 degrees for 20-25 minutes. (The pie should just start to pull away from the sides of the pan and should rotate easily inside dish.)

Cool.

Top with whipped cream and serve. (May top individual slices with cream as an alternative.)

Notes:
1.May be frozen up to 3 months.
2.May be doubled and baked in a 9 by 13 inch pan.
3.Chocolate chips may be added or substituted.
4.Also good with vanilla ice cream instead of whipped cream.

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