Search Results for '("C'

[S_Wirth]

PICCALILLI -- PICKLE RELISH

Submitted by: jej
Last Updated: 9/7/2009

It has been decades since we've had to look for a palatable pickle relish for hamburgers and hotdogs in the grocery stores. Every year, when we have a lot of green tomatoes and peppers in the garden, I make a big batch of what my family used to call Piccalilli. Our favorite recipe comes from my old Better Homes & Gardens Cookbook (c 1956). Cool out of a draft. I lay a dishtowel loosely over them.

Usually 'piccalilli-making' takes place in the fall, when there are a lot of green tomatoes which we know cannot get ripe before cold weather and the winter sets in. Red peppers give the prettiest results, but if there are also yellow-ish or orange ones, they really make just as delicious a relish.

One recipe makes about 8 pints; I "put it up," using the 'open-kettle' method of canning, in pint jars, half-pints, and occasionally the 3-cup Mason jars which Classico spaghetti sauce comes in. The pints and half-pints (usually jelly jars) make great bazaar items!!

4 cups ground onion
4 cups ground (1 medium head) cabbage
4 cups green tomatoes (about 10)
12 green peppers
6 sweet red peppers
1/2 cup salt (I use Kosher or a pickling salt)
6 cups sugar
1 tablespoon celery seed
2 tablespoons mustard seed
1-1/2 teaspoon turmeric
4 cups cider vinegar
2 cups water

1. Grind the veggies, using coarse blade" (we like the 'fine-cut, and therefore use the fine grinder blade -- it's a matter of preference). Sprinkle the veggies with the salt, and let stand overnight. Rinse and drain.

2. Combine remaining ingredients and pour over veggie mixture. Heat to a boil, and simmer 3 minutes.

3. Seal in hot, sterilized jars.**

4. I like a large water bath to ensure the longevity of this wonderful product. Use a large canning kettle with a wire inset to keep the jars off the bottom. After the jars have been put into the boiling water, bring the water back up to boiling and keep it there for 30 minutes.

**I use a large pan of boiling water to sterilize the jars in, and keep a small saucepan simmering on the stove to sterilize the lids.

[S_Wirth]

Mincemeat from Scratch for Pies

Submitted by: jej
Last Updated: 11/27/2006

Mincemeat Recipe (Coon family recipe)

1 qt. finely chopped meat (venison best, beef if necessary)
3 qt. finely chopped apples (peeled)
3 c. raisins
3 tsp. cinnamon
1 t. nutmeg
1 tsp. cloves
3 c. sugar
1 pt. Suet
Cider vinegar or cider

Add vinegar or cider to make the right consistency, and cook on the stove in a stainless pot. This mixture should be cooked on a low heat for several hours. My mom canned many quarts of this every year, for years.

Mother has a note saying 'Cranberries improve it.' I don't recall her ever putting them in.

*There is no info given as to how long to cook nor how much it makes. I'll check with
my sister, who also has the recipe. She may have inquired & added notes to her recipe.

Microwaved chopped apples (3-4 sm-2 lg) and mixed them w/jar of Nonesuch mincement
we bought. Left some pieces close to 1/2-inch, others finer. Looks wonderful.

[S_Wirth]

Seville Orange Marmalade

Submitted by: jej
Last Updated: 7/12/2006

Found another recipe for the Do-it-Yourself-ers. It is the last recipe in my little Spanish/American cookbook, submitted by one Tess La Touche. My DH loves marmalade -- it is probably his favorite on toast and other such things. My grandparents used to go to Florida during the '40s, and my grandmother made marmalade. So how could I pass this one up. My biggest problem is finding Seville oranges, of course.

8 Seville oranges
2 sweet oranges
1 large lemon
Sugar (1 cup for each cup of boiled liquid)
1 piece of butter (size of walnut)
2 bowls
12 cups of water

Wash and peel the fruit (only the yellow part). Cut the rind in the finest strips possible with scissors and put in one bowl. Cut fruit in half and squeeze out juice. Put juice in bowl with cut strips of peel. Put the rest of pith, pips, and pulp in other bowl. Put 6 cups of water in each bowl and soak overnight.

In large preserving pan or wide casserole put the peel and juice. Add the strained liquid from the other bowl. Place the pips and pulp in a muslin bag and tie with string and add to the pan. Boil, stirring occasionally with wooden spoon until the the peel is tender (about 1 1/2 hours).

Cool a little and to one cup of liquid put 1 cup of sugar. Bring to a boil and simmer for about half an hour or until mixture sets on a cold plate. Cool a little and place in warmed dry jars. When cold put a round of grease-proof paper soaked in brandy on top and cover. Keep in cool place.

[S_Wirth]

Grandma's Gingerbread

Submitted by: jej
Last Updated: 11/29/2006

• This recipe comes from the Grandma's Molasses bottle.

• 1 stick butter
• 1/2 c. sugar
• 1 c. Grandma's molasses
• 1 egg
• 2 1/4 c. flour
• 1/2 t. salt
• 2 t. baking powder
• 1 t. soda
• 2 t. ginger
• 2 t. cinnamon
• 1/2 t. gr. cloves
• 1 c. boiling water.

• Heat oven to 350 F. Beat butter with sugar and molasses. Mix in egg. Sift (whisk) dry ingredients and add to wet mixture, alternately with water, until JUST COMBINED. Bake in greased 9-in. sq. pan 40 minutes. Cool.

[S_Wirth]

Fluffy Gingerbread

Submitted by: jej
Last Updated: 1/16/2009

This is a recipe from a little booklet which I sent away for when I was a school girl. Our family loved this for dessert with a huge dollop of whipped cream which was sweetened with confectioners' sugar and flavored with vanilla. We actually used this recipe as a dessert far more often than as a quick bread.

2 c. flour
1 1/2 t. soda
1/2 t. salt
1 t. ginger
1 t. cinnamon
1/2 t. cloves
1/2 c. brown sugar (packed)
1/2 c. (1 stick) butter
2 eggs
3/4 c. molasses (I use Grandma's brand)
1 c. boiling water

1. Sift and measure flour; sift 3 times with soda, salt and spices. (These were the instruction 55 or so years ago. Today it would probably say to whisk the dry ingredients together.)

2. Cream butter until light and lemon-colored.

3. Add sugar gradually, beating after each addition until light and fluffy.

4. Gradually add eggs (which have been beaten almost as stiffly as whipped cream).

5. Add 1/4 of dry ingredients. Blend well.

6. Add molasses, beat until smooth, then add remaining dry ingredients and beat until smooth.

7. Add boiling water. STIR UNTIL BLENDED.

8. Pour into greased 9x9-inch square pan.

9. Bake in a 350 oven for 45 minutes. Test for doneness with toothpick.

[S_Wirth]

Miracle Frosting (light, white & fluffy)

Submitted by: jej
Last Updated: 7/8/2010

I originally used this recipe because I did not have a double-boiler, and this frosting simply required a mixing bowl! Now I always make it in the top of my double-boiler. It is wonderful as a white fluffy frosting, or I can substitute orange juice for the water for variety, or cherry juice (from maraschino cherry bottle).

I nearly always top it with something, sometimes a sprinkling of cut up nuts over it, or shaved chocolate. If it is used on an orange cake, I like to use warmed orange marmalade on the top, carefully placed in the swirls. The possibilities are endless, like coconut, etc. This frosting does better if covered, as it can breakdown in the air after a few days. (Around here it doesn't last that long.)

I particularly like this frosting because it is fat-free and contains only 1 cup of sugar. A regular 7-Minute Frosting uses 1-1/2 cups sugar. Also, this frosting does not get sugary or develop a hard crust like a 7-Minute does.

My m-i-l thinks this frosting is "out of this world." 🙂

1 egg white
1 cup sugar
1/4 teaspoon cream of tartar
Pinch of salt
1/2 cup boiling water. (Does not have to be boiling if using a double boiler.)**

Place all ingredients in a top of a double boiler; place over boiling water, then reduce to a simmer. Beat with hand mixer until of spreading/frosting consistency. I start out with a lower speed, then go on to a higher speed. Move the mixer around in the mixture, and over the bottom of the pan, to keep it all cooking uniformly. When the frosting billows up, I also move the mixer up and down as it goes around the pan, to ensure that all of the frosting is being well-beaten.

**Recently I have not been using HOT (or boiling) water; rather I've been using water cold, just as it comes from the tap.

The cooking time will vary, but I'd say from 7 to 10 minutes. I want to know it is cooked. I check its readiness or 'doneness' by tasting and by looking. It 'billows' when done. Looks fluffy and quite like meringue.

I add a 1/2 to 1 teaspoon of vanilla when I take it from the heat. I sometimes stir it in with the spoon, sometimes beat it in. The volume will reduce just slightly. Pile on the cake with a large spoon or spatula. I like to make swirls in the frosting, but that is a matter of preference.

[S_Wirth]

Easy Penuche Icing

Submitted by: jej
Last Updated: 10/6/2005

EASY PENUCHE ICING

1/2 c. butter
1 c. dark brown sugar (packed)
1/4 c. milk
1-3/4 to 2 c. SIFTED confectioners' sugar

Melt butter in sauce pan. Add brown sugar. Boil over low heat for 2 minutes, stirring constantly.

Stir in milk. Bring to a boil, stirring constantly.

Cool to lukewarm.

Gradually add confectioners' sugar. Beat until thick enough to spread. If icing becomes too stiff, add a little water.

[S_Wirth]

Barbecue Pork Chops

Submitted by: jej
Last Updated: 7/29/2007

• This recipe comes from a lady who was in my MIL's church. She was the local expert, made cream puffs for a concession stand for the church the local 4-H fair, and has written at least two cookbook. This is my most used recipe from one of her books.

• A couple of months ago, we saw a wonderful deal on barbecue sauce. I think we got two or three bottles, but I don't know why...because I ALWAYS go to this recipe!!! Enjoy.

• 8-12 pork chops
• 1-1/4 c. catsup
• 1/2 c. brown sugar
• 1/2 c. vinegar
• 1 chopped onion
• 1/2 t. paprika
• 1/4 t. chili powder
• salt and pepper

• Mix all ingredients (except pork chops) and bring to boil
• Pour over chops. Bake at 350 F. 2 - 2-1/2 hours.

• MY CHANGES:
• 1) With only two of us, I cut the sauce recipe in 1/2 and use it for 4 country ribs or 4 pork chops.

• 2) I use malt vinegar, and I always cut the amount in half.

• 3) I skip the paprika. (My DH rails against it, and we have none.)

• 4) If in a big hurry, I use minced onion from the spice rack.

• 5) I rarely ever add salt and pepper.

• 6) I often save a little sauce to spread over the meat just before taking it from the oven.

[S_Wirth]

Cornish Pasties

Submitted by: jej
Last Updated: 3/9/2005

Cornish Pasty

Ever since we had the pleasure of living in Ashland, Wisconsin, at the "top" of the state, on the shores of beautiful Chequamegon Bay (a part of Lake Superior), I have wanted to find a good pasty recipe. The Finns in that region, including Michigan's UP, and also the descendants of the Cornish lead miners of the Mineral Point region in the southern part of Wisconsin -- all make the most wonderful pasties. A short time ago, I happened to come across this recipe in "The All-American Potato Cook Book," put out by the National Potato Growers Association. Believe me, it's a winner. Easy and sure-fire!! It has never failed me!

I now try to keep one or more of these on hand at all times. They freeze well, too; I partially thaw them in the microwave, then crisp and heat them the rest of the way in the oven.

Crust:

1 cup vegetable shortening (I use butter-flavored Crisco)
1 cup boiling water
4 cups all-purpose flour
1 teaspoon salt

Filling:

3 large potatoes, washed, peeled, in ice water
2 medium onions, coarsely chopped
1/4 lb. pork steak, cut in 1/4-in pieces
3/4 lb. round steak, cut in 1/4-pieces (-- So far, I've used only beef)*
1 large carrot, peeled, thinly sliced (about 1 cup)
Salt and pepper
1/2 cup minced parsley (optional -- I never use this)
6 tablespoons butter or margarine, cut up

[You may use ground meat if you prefer, instead of cutting up steak. I have made it both ways, and we like it either way. *Just last week my husband requested ground meat. I have used the leaner ground meats, either gr. round or sirloin. Rutabaga may replace carrot.]

1. Place shortening in large bowl, pour water over; use fork to break up, stir until melted. Stir in flour, salt; blend well.

2. Divide dough into 3 portions; shape each into ball. Cover, let stand 1 hr. ... I now divide it in half, then divide each half into 4-5 pieces, as we like the size better. The dough also keeps well for several days in the 'fridge.

3. Cut potatoes into small, irregular, chip-like pieces, keeping them immersed in ice water. (Do not slice or dice. Set aside.)

4. Preheat oven to 350F. Grease baking sheet, set aside. (I am usually in a hurry, and give it a quick spray.)

5. Divide dough into 6 balls . Roll out, one at a time, between lightly floured waxed paper into circles, using 9 or 10-in. plate as a guide. (A 9-inch paper plate works well.)

5. Drain potatoes; I dry them slightly on paper towel, so that extra moisture is not added to the pasty. Combine and mix pork and beef in small bowl.

6. Working with one circle (one pasty) at a time, and keeping it right on the waxed paper, assemble the filling in layers on half of the circle of dough, leaving an inch or 1-1/2-inch margin for sealing them. The amounts below are for each of 6 pasties; for 8 or 12 pasties, divvy the filling between them. ***NOTE: It's MUCH EASIER and FASTER to mix all of the filling ingredients together and divide it into the correct number of fillings. I discovered I didn't have time for all of those layers when I'm in a hurry, and often now layering is out the door! BUT, real pasty makers seem to prefer layering. If you want to layer, here is the quantity and "layering order" for each of 6 pasties:

Layer 1: 1/4 cup potatoes
Layer 2: 2 T. onion
Layer 3: Salt and pepper lightly
Layer 4: 1/4 cup potatoes
Layer 5: 6 - 8 carrots slices
Layer 6: 2 tablespoons onion
Layer 7: Lightly salt and pepper
Layer 8: 1/3 cup meat
Layer 9: 1 tablespoon parsley (optional)
Layer 10: 1 tablespoon butter

7. Moisten the edges of the circles. Check to see that you've put the butter in now, and salted and peppered. (I often forget the moistening, so now do that before filling.)

8. Stretch the other half of circle over the filling, and seal the edges. I find this is best or most easily accomplished by bringing the dough up and over -- LIFTING IT UP RIGHT WITH THE WAXED PAPER. I lift AWAY from me, and press those edges down RIGHT THROUGH THE WAXED PAPER. My hands DO NOT TOUCH the dough for this, except to moisten the edges ALL the way around. Then, for a neater finish, I moisten the sealed edges and turn them in, toward the filling. Again, I use the waxed paper to fold the edges in. You can flute them with fingers or fork tines if you wish; I sometimes leave mine plain, or flute them like pie crust.

9. Pick up the waxed paper with the pasty on it, hold out your other hand, parallel to the pasty, and dump the pasty up-side-down into your out-stretched hand. Then set it down carefully onto the greased cookie sheet. ***I started using parchment under them, just like for cookies, and I love it! I plan where to set them, so I can get 3-4 on a sheet easily, as they do not spread. (Once on the sheet, they do not move easily until baked. If on parchment, they do move a little more easily, if necessary.)

10. Cut slits with a sharp knife so steam can escape. DON'T cut through the bottom crust.

11. Bake 50-60 min, to golden brown. I sometimes up the temperature to 375F. if the pasties appear not to be browning as quickly as I wish it to. (Mine never seem to get baked in 50-60 minutes. It will depend on your oven.)

12. Eat hot or room temperature. You can use a fork or eat like a sandwich in a napkin. I like mine warm, holding it in my hand.

[S_Wirth]

BOLOGNESE (MEAT) SAUCE

Submitted by: jej
Last Updated: 9/4/2006

Incl. serv. w/pasta, rice,& Lasagna Recipe w/Bechamel Sauce.

BOLOGNESE (MEAT) SAUCE

NOTE: You will see NO spices in this sauce. However, we have always entertained with it, and always received accolades when it was served. The blend of flavors from the veggies and browned meat, together with the Soave (wine) and Chicken Broth give a rich flavor to this sauce. This recipe has been a great boon for us over the years, as our daughter could not eat oregano and other herbs and spices that may be typically found in Italian Meat Sauces. If you are open-minded and want something very special, this may be for you.

(Note: I always left the onion out in the past, and the sauce was fabulous. My DH now likes it IN. (Tastes obviously change.) Also, the carrot and potato additions came from a close friend (in an Italian family). We really like them, but we don't over-do with them.) Of course, you may omit them if you wish, as all Bolognese recipes do not include them.

Saute until transparent:
1/2 onion chopped
1 1/2 T. butter
3 T. olive oil (I like Italian, Bertolli, etc.)

Add:
1 1/2 lbs. very lean ground beef (may use some pork)
Brown meat. Chop and break it down into very small pieces.

Add and cook:
1/2 (or one small) carrot, finely grated
1 "golf-ball" sized potato, finely grated (or equivalent)
1/3 small can tomato paste (freeze two more portions in plastic, in Baggies)
2 T. tomato sauce (Del Monte PLAIN)
1 can Campbell's chicken broth, or the equivelent in Wyler's, etc. I add the water to the chicken broth. [-NOTE: WITH THE SALT IN THIS BROTH, TASTE FINAL RESULTS BEFORE ADDING MORE. I often now use Swanson's, which can be much less salty.]

Cook down, stirring frequently, especially until the potato gets cooked in, or it can stick to the bottom.

After about 1/2-3/4 hour, add about 6 oz. very dry Italian white wine. My all-out favorite is a good, but average Soave, like Bolla, etc. If when you open it and it has a vinegary smell, open another. Don't use the vinegar.

Let it continue to cook until it has become somewhat thicker, and "looks" ready. Also taste. I like to refresh the wine, adding maybe 1/4-1/3 c. more (or to taste) a few minutes before using, especially if being used on pasta or risotto.

To serve:

I like to put a couple of tablespoons of this meat sauce in a bowl and add the rice or pasta. (Use more if a larger quantity of pasta.) Toss lightly, add a little more to coat, if necessary, and then after plating it, add a couple of T. on the top. Have a little gravy boat on the table with more sauce, in case someone wishes more. Also, have grated Parmagiana handy. This LIGHT way of serving the sauce was the way we encountered pasta and rice in Italy. No huge platters full of sauce spilling over the sides.

I also like this meat sauce for my LASAGNA alla BOLOGNESE (and other Italian dishes, like canneloni, agnolotti, etc.. My Lasagna Bolognese recipe uses a homemade Bechamel sauce, which I will also include, Parmigiana cheese, butter, and the pasta.

For the LASAGNA: My Lasagna uses Bolognese Sauce, Bechamel Sauce, grated Parmesan Cheese, Butter, and the Lasagna Noodles. I recently have used the no-cook noodles, and LOVE them. NO difference in the final results, but soooooooo much easier and soooooooo much less mess.

I often like to make this a day before and re-heat for serving, as the flavors meld together nicely. It also generally ensures a lasagna that 'holds together.'

Make twice the amount of Bolognese Sauce, above. (If you don't use it all for the lasagna, that's ok -- it can be used elsewhere. But there is nothing worse than running low or OUT.)

Make the Bechamel Sauce: I also like plenty of this. For easy thinking, make 4-6 times the 1-cup recipe of thick-ish White Sauce.
3/4 stick butter
3/4 c. flour
1 1/4 - 1 1/2 qts. milk
1 scant tsp. salt
fresh nutmeg -- or ground, to taste.

Melt butter, add flour a little at a time, stirring constantly to avoid lumping. (IF there is a bit of "stray" butter when all of the flour is in, add just a little more to absorb that butter.) Add the milk, which has been heated (NOT boiled) to the roux--but not all at once, stirring constantly. Add the salt and grated fresh nutmeg -- or add several shakes from your ground nutmeg jar. Let the Bechamel Sauce continue cooking for several minutes until it is somewhat thickened and the flour is cooked.

Have plenty of Parmesan Cheese grated and ready. I like to buy the block of cheese, and grate it just before using it.

Have melted butter ready.

Assemble in layers:

1. Spread a little meat sauce on the bottom of the pan, then add a layer of the noodles. Brush the noodles with melted butter, add Bolognese Sauce, and a layer of Bechamel Sauce, then sprinkle with Parmesan Cheese. Repeat these layers till the pan is full, ending with the Parmesan Cheese.

(If there is plenty of Bolognese, I may drizzle a little over the top layer of Bechamel, for attractiveness and color, then add that last sprinkling of Parmesan.)

2. Bake in hot oven until mixture is bubbling and top cheese is melted and golden colored.

[S_Wirth]

Meatloaf -- 30-minute "Amana Classic" ('swonderful!)

Submitted by: jej
Last Updated: 8/28/2009

I would be lost now without making a meatloaf in my microwave. It is really delicious and FAST. I like to use it for a meat-&-potatoes meal the first time, and for sandwiches afterwards. It is from the Amana microwave oven cookbook. I'll put it in here AND post it. I usually get ground round or gr. sirloin. It cooks for 6 min. on full power, then for 23 min. on level 3. That means it really is quick. I was in such a hurry the last time, I dumped all the ingred. in a big bowl and it was mixed in a jiffy with my hands. Here it is:

AMANA CLASSIC MEATLOAF

1-1/2 lbs ground meat (I prefer gr. round or sirloin for lower fat content. Occasionally gr. chuck, if it's a great buy...)
1 8-oz can tomato sauce***
1/2 c. bread crumbs
1 T. dried onion
1 egg
1/2 t. salt
pepper to taste (opt.)

***Use only 3/4 c. (6 oz. or 3/4 can) of tomato sauce for a firmer meatloaf; the rest can be used in the barbecue sauce; I like this option.

1. Mix all of the ingredients together well. I used to use a spoon -- but it's a LOT easier and faster with the hands.

2. Place in glass bread pan (or other microwave safe pan). Pack it in firmly.

3. Bake in the microwave for 6 minutes on FULL POWER.

4. During this 6 min., mix up Barbecue Sauce to cover meatloaf.
_____________________________
BARBECUE SAUCE FOR MEATLOAF:

1/3 c. catsup (or pour leftover tomato sauce in measuring cup, and fill up to 1/3 level with catsup)
1 T. dk. brown sugar (I use light)
1 T. prepared mustard
1 t. Worcestershire Sauce

Mix together. It can be heated, if you wish. I don't bother.
___________________________________________

5. When the 6 minutes are up, I use something to hold the meatloaf in the dish and drain off fat. (A 'baster' can also suck out the fat.) Spread BBQ sauce over the surface of the meatloaf.

6. Return to microwave oven and continue cooking on level 3 for 23-29 minutes. I usually only cook it for the 23-minute-minimum. The internal temperature should read at 160ýF.

[rottiedogs]

Attention white bread fans-

KAF editor
I'm kind of embarrassed to say I'm a devoted fan of white bread - the softer, milder, moister, and more sliceable, the better. I'm always looking for the next best thing in sliced bread! Does anyone have any hints for special ingredients or techniques, or recipes to share (share the URL) for the BEST homemade white sandwich bread, a la Pepperidge Farm or Arnold?

badge posted by: KAF editor on July 30, 2010 at 11:16 am in Baking, yeast
tags: loaf, toast, white bread
share on: Twitter, Facebook
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reply by: halleys on July 31, 2010 at 12:23 am
halleys
I love white bread... can't wait to see some new recipe suggestions.

reply by: PJHA on August 01, 2010 at 7:26 am
PJHA
White bread of all kinds, or crusty, or sandwich, or...?

reply by: Cupcake Princess on August 02, 2010 at 12:11 am
Cupcake Princess
I really like crusty white bread. For soft bread I prefer whole wheat, but maybe I'll give the KAF soft white bread recipe a try someday since I have not liked none of KAF's recipes.

reply by: PJHA on August 02, 2010 at 6:10 am
PJHA
Interesting combo - soft wheat and crusty white. Never thought of it that way, but it's true, when it comes to ww bread I DO like the soft sandwich types, as opposed to crusty. EXCEPT a crusty whole-grain bread that's loaded with dried fruit. I love pecan-raisin rye, for instance... especially toasted. With butter.

reply by: TracyT on August 02, 2010 at 9:30 am
TracyT
I LOVE white bread. My favorite is the Walter Sands (classic white bread) recipe on KAF recipe site. http://www.kingarthurflour.com/recipes/king-arthurs-classic-white-bread-.... Fondly known as Wally bread in my household.

reply by: camelot on August 09, 2010 at 3:22 pm
camelot
The Walter Sands recipe was a huge hit in my household as well. The first time I made it I don't think the loaf lasted 12 hours.

reply by: MrsM on August 12, 2010 at 9:34 am
MrsM
Two of my go-to white bread recipes are from KAF, White Bread 101, and the bread part from Reuben-filled White Caraway rolls. I love a soft and squishy white bread.

reply by: Mike Nolan on August 12, 2010 at 9:42 am
Mike Nolan
Our favorite 'white bread' remains the Austrian Malt Bread recipe from Donna German's first Bread Machine Cookbook. (The secret ingredient is several tablespoons of malted milk powder, the kind you put on ice cream.)

It reminds me of a Vienna bread and is excellent toasted.

I have my adaptation of that recipe over on the old Baking Circle site.

reply by: KAF_MaryJane on August 12, 2010 at 5:44 pm
KAF_MaryJane
Bernard Clayton's book "Complete Book of Bread" has some great recipes. I love the Egg Harbor bread, it has 5, yes 5 rises! Makes a huge loaf that always disappears quickly.

reply by: PaddyL on August 12, 2010 at 11:54 pm
PaddyL
The current favourite in our house is the Buttermilk Sourdough bread, in my posted recipes. On the old BC.

reply by: easyquilts on January 05, 2013 at 8:52 pm
easyquilts
Tracy.... Oh yeah... Wally Bread is very good. I usually add some WWW to it.... Great recipe. I highly recommend it. It's n easy bread to make, too.

Sandy

reply by: aster78 on January 05, 2013 at 9:17 pm
aster78
Chill the dough overnight to develop flavor. Make sure you use a decent quality flour - KA is good! I like to add a cup of oatmeal per loaf for some texture & flavor.

My ciabatta is white bread - does that count? In the mixer, use half bread flour, one half AP flour, water, salt, yeast. Make a very wet dough - too wet to knead - use the mixer to knead, dump the dough in an oiled bowl & chill overnight on your porch or the 'frig. Next day, dump on your counter & using a bench knife, dump well floured blobs onto small sheets of parchment - use floured fingers to push down the dough. Let rise an hour or so to room temperature. Push fingers into the dough again just before baking in very hot & steamed oven. Delicious!

reply by: Wonky on January 05, 2013 at 10:14 pm
Wonky
I have two favorite white bread recipes that I use consistently...Amish White bread..go to allrecipes.com and put it in the search...The only change I make is the sugar amount. The recipe calls for 2/3 C sugar..I decrease that to l/3 cup. I have however used this same recipe for a sweet dough for cinnamon rolls etc, in which case I use the 2/3 cup called for in the recipe, and add 3 T. Butter. Read the reviews. This bread is highly rated.

The other recipe I use is here in a thread somewhere. I will try to locate it. If Robinwaban chimes in here, I gave her the receipe, and I think she is very pleased with it. Very tender, moist, soft crumb.

I think you will enjoy either bread.

reply by: robinwaban on January 05, 2013 at 11:03 pm
robinwaban
When I saw this thread I knew Wonky would put in a word about what I call in my house "Wonky's White Bread". It's delicious and great used in a sandwich or toasted. It also has a great crumb. I froze two loaves and have used them and they tasted just as though they were fresh. I will attach the recipe. Unforunately, this format wouldn't translate correctly to a PDF, so I'm posting it the way I had to save it. Here it is;

3 cups warm water 
3 Tablespoons active dry yeast
 3 Teaspoons salt
 4 Tablespoons vegetable oil (I use Canola) 
l/2 Cup sugar
 8 cups flour (I use 4 cups APF, and 4 cups bread flour)
Directions
In a large bowl, combine warm water, yeast, salt, oil, sugar and the 4 cups APF. Mix thoroughly, and let sponge rise until double in size. (I wrap a couple pieces of suran around the mixing bowl (leaving the bowl on the mixer)(leave the paddle in the dough), and cover the whole machine with a towel. This first rise will only take about 20 minutes. Remove the suran and towel, and mix the sponge with the paddle until about the original volume of the dough. Switch out the paddle for the dough hook.
Begin adding the remaining 4 cups of bread flour, until the dough leaves the sides of the bowl. Knead in the KA for about 5-6 minutes. Place dough in a greased bowl, and turn several times to coat. Cover with suran, and a towel and allow to rise until double. (at this point, I deflate the dough, and let it rise a second time).
Deflate the dough and let it rest a few minutes. Divide into 3 equal pieces. Shape into loaves and place in three 8 l/2 by 4 l/2 greased bread pans. Let rise til dough comes l" over pan. (I actually let it rise about 2"). (There is plenty of yeast in this recipe to to sustain a nice tall loaf).

reply by: GinaG on January 05, 2013 at 11:31 pm
GinaG
This method supposedly renders a very tender crumb:

http://community.kingarthurflour.com/content/tang-zhong-method-bread

You can use this technique for just about any type of bread.

reply by: janiebakes on January 05, 2013 at 11:56 pm
janiebakes
That is an amazing technique. The bread is very soft and you can pull off pieces in long feathery strands.

reply by: pammyowl on January 06, 2013 at 12:39 am
pammyowl
No shame in liking white bread! My DH loves it, while I prefer whole grain. I just add Hi-Maize fiber so it is healthier. The Walter Sands is a favorite here!

reply by: frick on January 06, 2013 at 4:50 pm
frick
We love white bread too. In fact, the only breads DH likes other than that are the sourdough types. I use my own recipe weekly, and make great rolls from it too. I'm putting the Walter Sands recipe here, AND my own, developed after altering two other recipes to our family taste. You will see how close they are. Scary.

Walter Sands recipe via KAF's recipe log.

1 1/3 to 1 1/2 cups lukewarm water*
1 heaping tablespoon honey
2 1/4 teaspoons instant yeast
1 3/4 teaspoons salt
2 tablespoons soft butter
4 cups King Arthur Unbleached All-Purpose Flour
1/3 cup Baker's Special Dry Milk or 1/2 cup nonfat dry milk granules
*Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.

Frick's White Loaves or Rolls (I swear I came up with this before I ever heard of Walter Sands)

1.5 cups milk (I use 2 % and no longer bother with dry milk)
1.5-1.667 ounces honey (that's about 2 tablespoons)
2 tsp instant yeast (you don't need more)
2 tsp. salt
2 tbsp butter (1 ounce)
18.25 ounces KAF Bread or AP flour (this is 4.25 cups)
I make no alteration for climate or temperature.

This makes two 1-pound loaves or two 9" round pans of dinner rolls. This will rise into spectacularly light, soft loaves, or by simply baking it before it has risen so much, you can get a little more dense loaf which makes fabulous toast. I cut them in half and freeze three halves. That way we always have it fresh.

This is the bread that once was baked accidentally by my husband at 250 F. I have never seen bread so high, 4-5 inches above the pan, actually TOO high, too airy and staled far too quickly. Oddly enough, it did not fall or collapse. The gluten in that fabulous flour held it together.

reply by: Joan~Ga girl on January 06, 2013 at 7:41 pm
Joan~Ga girl
Wonky this is my favorite bread too,Amish White from allrecipes.com.I make it by the recipe but I do use all purpose flour and it's awesome.So easy and I can't say enough about it.My sister made this for the first time making bread and it turned out good,she now bakes all the time,this bread also stays fresh a long time!I like to put a cornstarch wash on mine and sprinkle sesame seeds on top,when it comes out of the oven I butter the top to keep it a soft crust,that's the way we like it.

Ya'll should give this a try for sure.

reply by: Wonky on January 06, 2013 at 8:16 pm
Wonky
joan~Ga girl...I have tried many, many recipes for white bread, until I tried the Amish White Bread. This and the one Robinwaban reprinted below is where my search stopped. It would be hard, in my humble opinion to find anything better. Glad your family enjoys it also.

I also use either of these breads for a killer recipe I have for bread pudding. When the bread is 3 or four days old, I cube it, and let it stale overnight in a pan on the counter, and make the dessert the next day. I can talk my husband into anything by bribing him with bread pudding.

reply by: Wonky on January 15, 2013 at 10:10 pm
Wonky
Oh, boy...here we go again in our search for the perfect white loaf of bread. I tried a new recipe today...and I have to say it rates right up there with my other favorites. This recipe is definitely a keeper, and I am going to put it in my rotation with my other "BESTS".

It has a whole cup of sour cream, which makes for a beautiful moist, tender crumb. I am thinking this bread should also stay soft and moist for at least 3 or 4 days. It produced a very high loaf, and a wonderful creamy brown crust.

The only change I made to the recipe was to add a couple tablespoons of dough enhancer.

Robin and KAF editor... (and everyone else)I am hoping you will give this a try and let me know what you think.

What can I say..I'm from Wisconsin...so any recipe including wonderful dairy products always piques my interest.

BTW.. this is a very soft dough, try to resist adding more flour than the recipe calls for.

Sour Cream White Bread

2 C warm water
4 tsp active dry yeast
1 C. sour cream
2 T. sugar
2 tsp. salt
2 tbsp. canola oil
6 C. bread flour

In large bowl combine warm water, sugar and yeast. Allow to bloom for 5-10 minutes. Add salt, sour cream and canola oil. Add 3 cups of flour and beat for 3 minutes in stand mixer on speed 2 with flat beater. Change out to dough hook.

Continue to add flour until all is incorporated. Knead at speed 2 for 8 minutes. (dough is very soft and will not pull away from the sides of the bowl) Place dough in lightly greased bowl, turning to coat. Cover with plastic wrap, and allow to rise until double in bulk.

Deflate dough and allow to rest covered on the counter for 10 minutes. Roll dough to remove air bubbles. Form into loaves and place in two greased 9x5 pans. Cover and let rise till dough crests about l inch over top of pan. (this dough has great oven spring)

Bake at 375 for 40 to 45 minutes. (mine reached 200 degrees in about 40 minutes.) Turn out onto cooling rack.

Let me know what you think...Wonky

reply by: robinwaban on January 15, 2013 at 10:25 pm
robinwaban
It's going to snow tomorrow and I plan to work from home. So.... guess I'll be making this. Sounds interesting. I will take pics with scratch and sniff options (available on very few computers).

reply by: Wonky on January 15, 2013 at 10:41 pm
Wonky
Robin...that gives me an idea...let's invent a scratch and sniff option for computers. They would sell to bakers all across America...and...we'd be rich. LOL

reply by: Wonky on January 15, 2013 at 11:05 pm
Wonky
Darn...In the recipe below, I forgot that after deflating the dough, knead for 3-4 minutes, then cover and let rest for 10 minutes and continue per directions. Sorry bakers...hope I didn't create problems for anyone.

reply by: robinwaban on January 15, 2013 at 11:07 pm
robinwaban
I own the patent. Too late.

reply by: randyd on January 16, 2013 at 6:10 am
randyd
One easy way to enhance a recipe like this is incorporating a sponge into a recipe like the KAF white bread recipe. Might be just the edge you are looking for.

reply by: robinwaban on January 16, 2013 at 2:58 pm
robinwaban
My goodness, Wonky, this dough is so... sticky. I was so concerned to include your directions to knead the dough an extra 3-5 minutes after the first rise that I forgot to let it rest for 10. It's rising as I write this. Amazing first rise. Took pics along the way. I'll let you know the verdict soon.

reply by: robinwaban on January 16, 2013 at 5:07 pm
robinwaban
Well, I posted the pics to my personal page. Can you smell the bread? No? Darn, I'll have to revise my patent. Anyway, I was so anxious to get the breads in that perhaps I could have waited a little longer for the 2nd rise. It was almost an inch above the rim. Anyway, I banged one bread against the rack putting it in. Wow, a little surprised when it deflated a bit. Never had that happen. I baked them at 375 for 40 minutes. Checked the bread temp after 40 min. and it was 205 degrees so I took them right out. Top was not soft but browned and had a hard crust. The loaves, however, were very soft with a nice spring. And the taste? Yum! Cut a thick piece and had it with jam. Giving the rest away!

reply by: GinaG on January 16, 2013 at 6:07 pm
GinaG
Drool-worthy pics of your fabulous bread, Robin!

reply by: psycnrs1 on January 25, 2013 at 6:57 am
psycnrs1
To KAF Editor for the type of bread you mention I say the recipe that comes with the Bakers Special Dry Milk scaled for your pullman pan.
I am making the Sour Cream bread recipe as soon as I post this. I am seeing grilled cheese tonight and soup when it snows.

reply by: robinwaban on January 25, 2013 at 7:27 am
robinwaban
Psycnrs1- that sour cream bread kept well for 5 days. I lied, I kept one loaf and had a slice for breakfast every morning until it was gone!

reply by: psycnrs1 on January 25, 2013 at 10:02 am
psycnrs1
It is rising now, I have it in my USA Pan Hearth loaf pan. Always happy to find a recipe I can put in there. Depending on whats left I am planning on French Toast Sunday. If it is as good as I think it will be I may have to make another loaf!
KathyG

reply by: Sheryle on January 25, 2013 at 10:50 am
Sheryle
I love white bread and am anxious to try the recipes listed here...especially the one using sour cream.

reply by: jingles54 on January 25, 2013 at 2:45 pm
jingles54
oh so a white bread fan made Bernard claytons buttermilk bread yesterday a little heavier maybe than what everyone is talking about but great flavor -have copied the recipes here and will be giving them a try next week -my weekends are for work thanks for the memories -oh recipes lol

reply by: psycnrs1 on January 25, 2013 at 6:18 pm
psycnrs1
Okay, lovely dough to work with. I had to split it half to knead to deflate. I felt like I was wrestling a big marlin! It was to much for the hearth pan so used two loaf pans. Very soft crumb. I cut the salt back a little but I will not do it next time.
Did not do grilled cheese tonight, had requests for chicken and dumplings. Thankful for the pressure cooker to get the chicken done quick with great stock. Bread will be used tomorrow.

[S_Wirth]

Paella - Traditional

Submitted by: jej
Last Updated: 5/29/2010

A traditional Paella.

PAELLA -- Serves 6 people

This makes a very lovely, mouth-watering Paella. This is the recipe I have normally followed. It comes courtesy of Carmen Goodwin. Carmen was a lady with Spanish nationality who was one of the editors and a contributor to a wonderful cookbook developed by The American Women's Club of Madrid. (All of the pages on the left side--the even-numbers--are in Spanish, and on the right--uneven pages--the recipes are printed in English.) I bought mine in 1972 when my DH was working for an American company in Valladolid (in the heart of old Castille).

2 lbs of chicken cut up in approx. 12 pieces
1/2 lb of halibut
1/2 lb shrimp
1/2 lb of squid
3/4 lb of small clams
1 medium onion
1 ripe peeled tomato
1 medium green pepper
1 piece of garlic
1 T. of chopped parsley
1 t. salt
3 whole canned pimentoes
1 c. canned peas
1/2 c. olive oil
2 c. rice
1/4 t. saffron
1 lemon cut in wedges for garnishing dish
6 mussels and/or 6 large shrimp (opt)

Note: For the typical looking paella it should be done in a suitable sized paellera but any shallow frying pan will do.

Wash the chicken and dry the pieces with a towel. Saute in the hot olive oil and put in a casserole covering the chicken with 4 cups of water.Boil for 25 minutes.

Meanwhile fry the chopped up onion and green pepper in the paellera with the oil from the chicken. Add the chopped tomato to onions and pepper.

Wash the seafood, cut the halibut and squid in pieces, peel the shrimp add with the small clams to the paellera. Cut the pimentos in strips, putting one aside for decorating the dish; add the other two with the peas to the paellera. Mash garlic and parsley with a teaspoon of salt in a mortar. Dissolve paste (from mortar) with a small amount of water and add to fry pan. Add saffron and chicken to pan. Wash the rice and add to paellera. Cover the mixture with the 4 cups of water from the chicken broth. Stir until ingredients are well distribted. Bring to a boil for 5 minutes and then leave on a low flame until rice is tender, dry and grains are separate (between 20 and 30 minutes).

While cooking on low flame, decorate with remaining pimento strips and if desired add 6 mussels or 6 large shrimp. Decorate the finished dish with lemon wedges if desired. Serve from the paellera.

*Another method of cooking the rice is to bring it to a boil and place in a preheated oven at 400 F. for 10 minutes. Turn heat down to 300 F. and leave for another 15-20 minutes. Remove paellera from oven, cover and leave for 5 minutes, then it is ready to serve.

[rottiedogs]

For fans of Amish White Bread

Wonky
Had a craving for raisin bread this past week. Although I have tried many raisin bread recipes, have never found one that I truly thought was awesome.

This past week, I used the "Amish White Bread" recipe to make raisin bread. I have to say this is just superb. I soaked two cups of raisins for about an hour, then added the soaking water to the water called for in the recipe. I added the raisins to the final 5 minutes of kneading in my KA. (should mention I drained the raisins on paper toweling to absorb any extra water before adding to the dough)

This bread was soft, moist, and full of flavor. It kept very well, probably due to the extra moisture from the raisins.

If you are a raisin bread fan, I think you will be pleased with this wonderful bread.

badge posted by: Wonky on April 28, 2013 at 10:37 am in General discussions
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reply by: Antilope on April 28, 2013 at 10:44 am
Antilope
This sound really good, I want to try the recipe.

A hint for dog owners. I have chihuahuas. It always seems that a random raisin will end up on the floor and raisins (and grapes) are toxic to dogs. I always replace raisins with crasins (dried cranberries) which are okay for dogs, in case a random one falls on the floor.

reply by: RikkiMama on April 28, 2013 at 11:13 am
RikkiMama
Do you have a link to the "Amish White Bread" recipe, please? I've been in the mood for Raisin Bread.

reply by: elsa on April 28, 2013 at 1:50 pm
elsa
Wonky, is this the recipe you use? http://community.kingarthurflour.com/content/amish-bread

reply by: Wonky on April 28, 2013 at 4:25 pm
Wonky
Baker Friends...the recipe is from allrecipes.com. Just put Amish White Bread in the search. It is a 5 Star recipe, and it deserves the 5 star status. When I make this bread for sandwiches or toast, I decrease the sugar from 2/3 cup to l/3 Cup. But when I used it for raisin bread, I used the full 2/3 cup. Adjust of course for your personal taste.

If you follow the directions as stated, it will be perfect. You will notice per the directions, that you are supposed to knead this dough after the first rise ... I have always done this..and I think this is one of the things that makes the crumb of this bread so awesome.

Enjoy, and let me know your results.

reply by: elsa on April 28, 2013 at 9:04 pm
elsa
Thanks for the recipe, Wonky. However, it was interesting in that the how-to video, the second kneading was not done. I will try this in an ABM, but also do the second kneading.

reply by: Wonky on April 28, 2013 at 9:26 pm
Wonky
elsa...I noticed that also, but decided to follow the written instructions. Also, the bread in the video is (I do believe) not up to par with the bread you or I would make. Bragging a little maybe, but my finished product (and probably yours) will look much better. Just saying... LOL

reply by: buttercup on April 29, 2013 at 12:13 am
buttercup
Saving thread. Thanks for the recipe.

reply by: mlow on April 29, 2013 at 1:01 am
mlow
Thank you for the recipe Wonky, I was able to pin it on my Pinterest account which makes it so easy to access.

reply by: dachshundlady on April 29, 2013 at 8:46 am
dachshundlady
I'd like to add that Paddy's buttermilk sourdough makes terrific raisin bread. Just add raisins and extra sweetener. I also sneak in a cinnamon swirl. The best toast!

reply by: elsa on April 29, 2013 at 9:46 am
elsa
Thanks, Wonky - I'm glad to know your (and hopefully my) bread will turn out better. The pictured loaf left something to be desired.

reply by: blackcreekpapa1 on May 03, 2013 at 4:53 pm
blackcreekpapa1
just made this recipe, it was fantastic, quick, easy, and very tasty. I will try it as raisin bread next. Thank you.

reply by: Wonky on May 03, 2013 at 7:27 pm
Wonky
blackcreekpapa1...I am pleased you tried, and liked the bread. I made 6 large loaves of the raisin bread today with this recipe. It may seem like I used a large amount of raisins, but I like a slice of raisin bread with more than 2 raisins per slice like the "stuff" you buy in the store. You may want to adjust this amount to your liking.

I froze 2 loaves, gave a loaf to the neighbors who have 3 little boys under the age of 4, and love raisin bread also. Gave a loaf to my wonderful elderly neighbor (she is 97), sent a loaf home with my son, and kept a loaf to make cinnamon french toast for breakfast. YUM!!!!

reply by: Midnite Baker on May 05, 2013 at 1:20 am
Midnite Baker
Saving thread. Thanks for the recipes.

[S_Wirth]

ENTREE with SEAFOOD -- Paella Special

Submitted by: jej
Last Updated: 5/29/2010

A very special entree. Be sure to read recipe thoroughly.

PAELLA SPECIAL ... from Restaurante Bajamar, Madrid, Espana

The front cover of this book, "Spanish American-Cookbook," presented by the American Women's Club of Madrid, features a close-up photo of this dish, and it is magnificent, laden with seafood. The back cover photo was taken inside the restaurante featuring a small service table covered with hand-embroidered table cloth, upon which are many mouth-watering dishes, including the Paella Special.

These folks skip the chicken and go with lobster!! LOL

1/8 quart oil
1 medium tomato
1 lb. peeled shrimp
1 lb. prawns
3/4 lb. large shrimp
12 mussels
20 small clams
2 lobsters, cut in half
1 lb. rice
3 cups water or fish broth
Zaffron (sic)(a pinch)
1 small can red pimentos
1 small can small peas
1 T. salt
2 cloves garlic
8 large prawns (whole)

Heat the oil, and place well-chopped garlic, when slightly brown add the seafood, all peeled and as it is sauteed, add the rice, tomato, and zaffron (sic), the latter mashed and dissolved in a bit of water; simmer a few seconds and add the water or broth and mix well. Place the lobster on top, and the rest of the whole seafood, the pimentos, and peas place in moderate oven 20 minutes, covered so it will not burn. Garnish with lemon slices.

The best pan for making this dish is the paellera, but if not available a large shallow pan will do.

NOTE: I copied the directions exactly as written. For additional instructions, please read the recipe for PAELLA submitted by Carmen Goodwin. She is much more thorough in addressing the method of preparation, and her recipe is a more traditional one. Carmen's recipe includes chicken as as well as a different variety of seafood -- probably more available, and producing a much less pricey, but still "oh-so-delicious" dish.