11-ounce jar of non-dairy creamer
8 quart size box of dry milk
1 pound of Nestle’s Quik
½ a box of powdered sugar
Mix it all together and use 4 to 5 heaping teaspoons per cup of hot water. Add whip cream and marshmallows as desired.
(Via: http://www.girltalkhome.com/blog/a-pefect-pairing)
Monday, December 20, 2010
Sunday, December 19, 2010
Chocolate Raspberry Crumb Bars
1 cup (2 sticks) butter or margarine, softened
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided*
1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk
1/2 cup chopped nuts (optional)
1/3 cup seedless raspberry jam
Preheat oven to 350° F. Grease 13 x 9-inch baking pan. Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown. Microwave 1 cup morsels and sweetened condensed milk in medium, uncovered, microwave-safe bowl on high (100%) power for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot crust. Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels. Bake for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.
*White chocolate chips are also delicious
2 cups all-purpose flour
1/2 cup packed light brown sugar
1/4 teaspoon salt
2 cups (12-ounce package) NESTLÉ® TOLL HOUSE® Semi-Sweet Chocolate Morsels, divided*
1 can (14 ounces) NESTLÉ® CARNATION® Sweetened Condensed Milk
1/2 cup chopped nuts (optional)
1/3 cup seedless raspberry jam
Preheat oven to 350° F. Grease 13 x 9-inch baking pan. Beat butter in large mixer bowl until creamy. Beat in flour, sugar and salt until crumbly. With floured fingers, press 1 3/4 cups crumb mixture onto bottom of prepared baking pan; reserve remaining mixture. Bake for 10 to 12 minutes or until edges are golden brown. Microwave 1 cup morsels and sweetened condensed milk in medium, uncovered, microwave-safe bowl on high (100%) power for 1 minute; stir. Morsels may retain some of their original shape. If necessary, microwave at additional 10- to 15-second intervals, stirring just until morsels are melted. Spread over hot crust. Stir nuts into reserved crumb mixture; sprinkle over chocolate filling. Drop teaspoonfuls of raspberry jam over crumb mixture. Sprinkle with remaining morsels. Bake for 25 to 30 minutes or until center is set. Cool completely in pan on wire rack.
*White chocolate chips are also delicious
(Via: Nestle's Cookie Cookbook or http://www.verybestbaking.com/recipes/32066/Chocolatey-Raspberry-Crumb-Bars/detail.aspx)
Saturday, December 18, 2010
Cinnamon Apple Pork Tenderloin
1 to 1 1/2 pounds pork tenderloin
2 teaspoons cornstarch
1 teaspoon ground cinnamon
2 tablespoons brown sugar, packed
2 cooking apples, peeled, cored and sliced
2 tablespoons dried cranberries or raisins
2 teaspoons cornstarch
1 teaspoon ground cinnamon
2 tablespoons brown sugar, packed
2 cooking apples, peeled, cored and sliced
2 tablespoons dried cranberries or raisins
Preheat the oven to 400°. Place the pork tenderloin in a roasting pan or casserole dish. Combine the remaining ingredients in a bowl and stir. Spoon the apple mixture around the pork tenderloin. Cover and bake 30 minutes. Remove the lid and spoon the apple mixture over the tenderloin. Return to the oven and bake 15 to 20 minutes longer, or until pork tenderloin is browned and cooked through. A meat thermometer in the center should register at least 150° to 160°. Serves 4.
Friday, December 17, 2010
Garlic Mashed Potatoes
3 1/2 pounds russet potatoes
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmesan
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
2 tablespoons kosher salt
16 fluid ounces (2 cups) half-and-half
6 cloves garlic, crushed
6 ounces grated Parmesan
Peel and dice potatoes, making sure all are relatively the same size. Place in a large saucepan, add the salt, and cover with water. Bring to a boil over medium-high heat and then reduce heat to maintain a rolling boil. Cook until potatoes fall apart when poked with a fork.
Heat the half-and-half and the garlic in a medium saucepan over medium heat until simmering. Remove from heat and set aside.
Remove the potatoes from the heat and drain off the water. Mash and add the garlic-cream mixture and Parmesan; stir to combine. Let stand for 5 minutes so that mixture thickens and then serve.
Apple Gallete
First, peel, core and slice about four apples. If they are small, you can use six. You could probably even use more. I just like a high ratio of crust to apples when I make a galette. It doesn’t matter what type you use, I used a couple granny smith, a braeburn, and some other red apple that I can’t remember now. Just use what you have, or what you like.
Put all of your apple slices in a bowl and toss with a some sugar (I used about 1/4 cup), sprinkle in a bit of cinnamon, and a tablespoon of flour. Toss it all together and set the bowl aside.
Now preheat the oven to 400 degrees while you make the pastry. This is important, don’t forget to turn on the oven!
Next, clear a large space on a countertop or table and sprinkle it lightly with flour. If you have a pastry board, even better. Have a rolling pin handy and more flour available for sprinkling. A dough scraper will also come in handy if you have one.
Also get out a large cookie sheet, preferably with rim. I use a half sheet pan. Line it with parchment paper and have it handy.
Now, put together your pastry. If you would like instructions with photos, go to Simply Recipes. But we are only using half of her recipe, so use the ingredient amounts that I list here.
Galette Pastry:
1 1/4 cups all-purpose flour
1/2 t. salt
1/2 cup chilled butter, cut into pieces (one stick)
3 tablespoons ice water
Put flour and salt in the bowl of a food processor and pulse to combine. Add butter and pulse until the largest butter pieces are the size of peas. Add water, one tablespoon at a time, pulsing to mix. The mixture won’t look like it’s holding together, but pinch it, and it should stick together.
If you don’t have a food processor, put the flour and salt in a large bowl and whisk to combine. Cut the cold butter into small pieces and toss with the flour mixture. With your fingertips, quickly rub the butter into the flour mixture until the mixture resembles very coarse crumbs and there are still some small chunks of butter left (you may also use a pastry cutter). Add water, one tablespoon at a time, mixing and tossing with a wooden spoon. When the mixture just starts to clump together, continue to the next step.
Dump all the flour and butter pieces out onto the floured counter or board, and gather it and press it together into a disc shape. At this point, the dough can be wrapped in plastic and refrigerated for up to a couple of days. But we are going to roll it out immediately. If you do refrigerate it, let the dough sit out at room temperature for 10 minutes before continuing to the next step.
Roll dough out into a large circle, making sure to add a bit of flour on top and underneath the dough occasionally to prevent it from sticking to the counter. Try to roll the dough as evenly as possible to about 1/8 inch thick. The circle doesn’t have to be perfect and if the dough starts splitting and tearing, just patch it together as best you can. Most importantly, work quickly and make sure to keep the counter underneath lightly floured to prevent sticking! The circle will get big! That’s what you want.
Now gently wrap the dough around the rolling pin and transfer it to the sheet pan. Try to unwrap the dough so that it is somewhat centered on the pan. The pastry circle will overlap the sides of the pan by quite a bit, that’s what you want. Now dump the apple right into the center of the circle and spread them out a bit.
At this point I usually drop a few little pieces of butter over the tops of the apples. It’s up to you.
Next, just fold the edges of the pastry over the apples, sealing any holes that appear along the edges as you go. You want to seal the holes and cracks so that the juices don’t escape while it’s baking. The pastry shouldn’t cover the apples completely in the center.
If you want to try to make it look fancy, go ahead. I don’t. I just fold it up and hope for the best!
Finally, I beat one egg with a splash of water and lightly brush the pastry with the egg wash. Then I sprinkle a bit of sugar over the whole thing. This is optional, but it looks nice!
Now put the baking sheet with the galette into the preheated 400 degree oven and bake for about 35 minutes.
[http://pinchmysalt.com/2008/10/10/apple-galette-the-no-fear-apple-pie/]
Put all of your apple slices in a bowl and toss with a some sugar (I used about 1/4 cup), sprinkle in a bit of cinnamon, and a tablespoon of flour. Toss it all together and set the bowl aside.
Now preheat the oven to 400 degrees while you make the pastry. This is important, don’t forget to turn on the oven!
Next, clear a large space on a countertop or table and sprinkle it lightly with flour. If you have a pastry board, even better. Have a rolling pin handy and more flour available for sprinkling. A dough scraper will also come in handy if you have one.
Also get out a large cookie sheet, preferably with rim. I use a half sheet pan. Line it with parchment paper and have it handy.
Now, put together your pastry. If you would like instructions with photos, go to Simply Recipes. But we are only using half of her recipe, so use the ingredient amounts that I list here.
Galette Pastry:
1 1/4 cups all-purpose flour
1/2 t. salt
1/2 cup chilled butter, cut into pieces (one stick)
3 tablespoons ice water
Put flour and salt in the bowl of a food processor and pulse to combine. Add butter and pulse until the largest butter pieces are the size of peas. Add water, one tablespoon at a time, pulsing to mix. The mixture won’t look like it’s holding together, but pinch it, and it should stick together.
If you don’t have a food processor, put the flour and salt in a large bowl and whisk to combine. Cut the cold butter into small pieces and toss with the flour mixture. With your fingertips, quickly rub the butter into the flour mixture until the mixture resembles very coarse crumbs and there are still some small chunks of butter left (you may also use a pastry cutter). Add water, one tablespoon at a time, mixing and tossing with a wooden spoon. When the mixture just starts to clump together, continue to the next step.
Dump all the flour and butter pieces out onto the floured counter or board, and gather it and press it together into a disc shape. At this point, the dough can be wrapped in plastic and refrigerated for up to a couple of days. But we are going to roll it out immediately. If you do refrigerate it, let the dough sit out at room temperature for 10 minutes before continuing to the next step.
Roll dough out into a large circle, making sure to add a bit of flour on top and underneath the dough occasionally to prevent it from sticking to the counter. Try to roll the dough as evenly as possible to about 1/8 inch thick. The circle doesn’t have to be perfect and if the dough starts splitting and tearing, just patch it together as best you can. Most importantly, work quickly and make sure to keep the counter underneath lightly floured to prevent sticking! The circle will get big! That’s what you want.
Now gently wrap the dough around the rolling pin and transfer it to the sheet pan. Try to unwrap the dough so that it is somewhat centered on the pan. The pastry circle will overlap the sides of the pan by quite a bit, that’s what you want. Now dump the apple right into the center of the circle and spread them out a bit.
At this point I usually drop a few little pieces of butter over the tops of the apples. It’s up to you.
Next, just fold the edges of the pastry over the apples, sealing any holes that appear along the edges as you go. You want to seal the holes and cracks so that the juices don’t escape while it’s baking. The pastry shouldn’t cover the apples completely in the center.
If you want to try to make it look fancy, go ahead. I don’t. I just fold it up and hope for the best!
Finally, I beat one egg with a splash of water and lightly brush the pastry with the egg wash. Then I sprinkle a bit of sugar over the whole thing. This is optional, but it looks nice!
Now put the baking sheet with the galette into the preheated 400 degree oven and bake for about 35 minutes.
[http://pinchmysalt.com/2008/10/10/apple-galette-the-no-fear-apple-pie/]
Oatmeal Candy Cane Cookies
1 cup butter
1 cup brown sugar
1 egg
2 teaspoons vanilla
2 cup flour
1 teaspoon soda
1/2 teaspoon salt
2 cup oats
1/2 cup crushed candy canes
Cream butter, sugar, egg, and vanilla, then add dry ingredients. Drop into 1-inch balls on cookie sheet. Bake 10-12 minutes at 350.
1 cup brown sugar
1 egg
2 teaspoons vanilla
2 cup flour
1 teaspoon soda
1/2 teaspoon salt
2 cup oats
1/2 cup crushed candy canes
Cream butter, sugar, egg, and vanilla, then add dry ingredients. Drop into 1-inch balls on cookie sheet. Bake 10-12 minutes at 350.
Cool and glaze with:
1 1/2 cup powdered sugar
2-3 tablespoon milk
3 tablespoon finely crushed candy canes
(Via: http://littlepinkhouse.net/2010/12/oatmeal-candy-cane-cookies/)
1 1/2 cup powdered sugar
2-3 tablespoon milk
3 tablespoon finely crushed candy canes
(Via: http://littlepinkhouse.net/2010/12/oatmeal-candy-cane-cookies/)
Mix-and-Match Soup
Broth (choose one):
Tomato: One 12-ounce can of tomato paste plus two 16-ounce cans of tomatoes with juice (chopped)
Tomato: One 12-ounce can of tomato paste plus two 16-ounce cans of tomatoes with juice (chopped)
plus water to equal 10 cups total
Chicken/Turkey: 10 cups broth or 4 bouillon cubes dissolved in 10 cups of water
Beef: 10 cups broth or 4 bouillon cubes dissolved in 10 cups of water
Protein (choose one — 1 pound or 2 cups, cooked):
Chicken/Turkey: 10 cups broth or 4 bouillon cubes dissolved in 10 cups of water
Beef: 10 cups broth or 4 bouillon cubes dissolved in 10 cups of water
Protein (choose one — 1 pound or 2 cups, cooked):
Ground beef, browned
Leftover meatballs or meatloaf, chopped
Cooked chicken or turkey (cut up)
Ham (cut up)
Lentils
Tofu
Leftover meatballs or meatloaf, chopped
Cooked chicken or turkey (cut up)
Ham (cut up)
Lentils
Tofu
Frankfurters, sliced (or any sausage or Kielbasa)
Pepperoni, sliced
Beans, cooked or canned (pintos, kidney, Great Northern, etc.)
Grain (choose 1 or 2 for a total of 2 cups):
Rice, cooked (any variety)
Barley, cooked
Pasta, raw
Corn
Dumplings (add near end of cooking time)
Vegetables (raw, cooked or canned, choose 2 or more for a total of 1 to 2 cups):
Cabbage
Carrots
Celery
Onion
Potatoes
Tomatoes
Green beans
Turnips
Parsnips
Broccoli
Peas or pea pods
Cauliflower
Bell pepper
Zucchini (add raw)
Seasonings (choose 2 to 4 spices, 1 to 2 teaspoons each):
Basil
Cayenne (dash)
Chives
Cumin
Garlic
Marjoram
Onion powder
Thyme
Rosemary
Parsley
Oregano
To Prepare Soup:
Bring the broth to a boil in a large stockpot or Dutch oven. Add all of the ingredients and salt and pepper to taste. Reduce heat and simmer one hour.
Slow Cooker Prep:
Pour the boiling stock and other ingredients into a slow cooker and simmer for 8 to 12 hours or overnight on LOW setting.
(Via: http://dsimple.wordpress.com/2010/12/10/mix-and-match-soup-recipe/)
Grain (choose 1 or 2 for a total of 2 cups):
Rice, cooked (any variety)
Barley, cooked
Pasta, raw
Corn
Dumplings (add near end of cooking time)
Vegetables (raw, cooked or canned, choose 2 or more for a total of 1 to 2 cups):
Cabbage
Carrots
Celery
Onion
Potatoes
Tomatoes
Green beans
Turnips
Parsnips
Broccoli
Peas or pea pods
Cauliflower
Bell pepper
Zucchini (add raw)
Seasonings (choose 2 to 4 spices, 1 to 2 teaspoons each):
Basil
Cayenne (dash)
Chives
Cumin
Garlic
Marjoram
Onion powder
Thyme
Rosemary
Parsley
Oregano
To Prepare Soup:
Bring the broth to a boil in a large stockpot or Dutch oven. Add all of the ingredients and salt and pepper to taste. Reduce heat and simmer one hour.
Slow Cooker Prep:
Pour the boiling stock and other ingredients into a slow cooker and simmer for 8 to 12 hours or overnight on LOW setting.
(Via: http://dsimple.wordpress.com/2010/12/10/mix-and-match-soup-recipe/)
Chicken and Pasta
4 (6 ounce) skinless, boneless chicken breast halves - cut into 1 inch strips
1 (14.5 ounce) can chicken broth
1 (10 ounce) package frozen spinach, thawed and drained
1 (8 ounce) package cold cream cheese, cubed
10 cherry tomatoes, halved
1 (16 ounce) package dry penne pasta
Bring large pot of water to a boil, and stir in penne pasta. Meanwhile, in a large skillet over medium heat, cook chicken cubes in broth; simmering until done, about 10 minutes. Stir in cubed cream cheese and spinach. Return to simmer, and cook about 5 minutes, stirring occasionally. Stir in cherry tomatoes, and cook about 3 minutes more. In a large bowl, mix together cooked, drained pasta and sauce. Let stand a few minutes before serving.
1 (14.5 ounce) can chicken broth
1 (10 ounce) package frozen spinach, thawed and drained
1 (8 ounce) package cold cream cheese, cubed
10 cherry tomatoes, halved
1 (16 ounce) package dry penne pasta
Bring large pot of water to a boil, and stir in penne pasta. Meanwhile, in a large skillet over medium heat, cook chicken cubes in broth; simmering until done, about 10 minutes. Stir in cubed cream cheese and spinach. Return to simmer, and cook about 5 minutes, stirring occasionally. Stir in cherry tomatoes, and cook about 3 minutes more. In a large bowl, mix together cooked, drained pasta and sauce. Let stand a few minutes before serving.
Tuesday, November 23, 2010
S'mores Stuffed Brownies
1 box of your favorite brownie mix
4 1/2 full graham crackers
3 1/2 full size Hershey’s Bars
16 large marshmallows
Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Line foil into an 8×8 inch baking pan and spray generously with cooking spray. Pour half the brownie batter into lined pan. Layer graham crackers over brownies following Hershey Bars and marshmallows. Pour remaining brownie batter over marshmallows. Bake for 40-45 minutes or until toothpick comes mostly clean from center. Remove from oven and let cool completely. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into squares. Makes 12 brownies.
[http://picky-palate.com/2010/05/31/smores-stuffed-brownies/]
3 1/2 full size Hershey’s Bars
16 large marshmallows
Preheat oven to 350 degrees F. Prepare brownie mix according to package directions. Line foil into an 8×8 inch baking pan and spray generously with cooking spray. Pour half the brownie batter into lined pan. Layer graham crackers over brownies following Hershey Bars and marshmallows. Pour remaining brownie batter over marshmallows. Bake for 40-45 minutes or until toothpick comes mostly clean from center. Remove from oven and let cool completely. Carefully remove foil and brownies from pan. Peel any foil from away from edges and cut into squares. Makes 12 brownies.
[http://picky-palate.com/2010/05/31/smores-stuffed-brownies/]
Monday, October 25, 2010
Apple Butter
6 quarts apple sauce
4 cups brown sugar
2 tablespoon cinnamon
1 tablespoon canned minced ginger or 1 teaspoon powdered ginger
1 teaspoon allspice
1 teaspoon cloves
Combine and cook on low until it thickens to a spreadable butter — or until a spoonful of hot apple butter is poured onto a cold plate and no liquid forms around the edge. Can, freeze, or enjoy warm out of the pot on fresh made bread!
(Via: http://littlepinkhouse.net/2010/12/apple-sauce-and-butter/)
4 cups brown sugar
2 tablespoon cinnamon
1 tablespoon canned minced ginger or 1 teaspoon powdered ginger
1 teaspoon allspice
1 teaspoon cloves
Combine and cook on low until it thickens to a spreadable butter — or until a spoonful of hot apple butter is poured onto a cold plate and no liquid forms around the edge. Can, freeze, or enjoy warm out of the pot on fresh made bread!
(Via: http://littlepinkhouse.net/2010/12/apple-sauce-and-butter/)
A Redhead’s Oriental Chicken Soup
2 chicken breasts, cooked and diced
1 cup brown rice chicken broth (or water & bouillon) as needed
sweet and yellow onions, chopped
jalapeno pepper, chopped
1 head of garlic, minced
ginger (dried powder, canned or minced)
1 tablespoon soy sauce
white pepper
fresh ground black pepper
Combine all ingredients and boil until rice is soft. If one should accidentally make it a bit too spicy, add a bit of honey to each serving—not only will it cool down the broth, it will soothe the throat as well.
(Via: http://littlepinkhouse.net/2010/10/recipe-for-a-change-in-schedule/)
Monday, October 11, 2010
Creamy Butternut Squash Soup
1 squash (or butternut, acorn), peeled, seeded and cubed
1 onion, chopped
2 garlic cloves, crushed
2 cups of chicken stock
1/2 of cream/half and half
1 teaspoon curry powder
Brown sugar, some amount thereof
Salt & pepper
Cinnamon
Saute the onion and garlic long enough to get soft and translucent, but not to the point of browning. Put your squash pieces in a pan, add the onion and garlic (or take out the garlic now that the onion has soaked up the flavor), pour in your 2 cups of stock/broth and bring it to a boil.
Cook until the squash is mushy, then mash it up with a spoon.
Add the cream, curry powder, and brown sugar. Stir, then season with salt and pepper and just a dash of cinnamon.
Toss a few bleu cheese crumbles and red pepper flakes on top.
(Via: http://www.sundrymourning.com/2010/10/09/halloween-things-to-do-this-weekend/)
Wednesday, September 29, 2010
Cupcakes
This recipe, from Alice Water's book, The Art of Simple Food, is the most thorough one I've ever read. It talks about the temperature of the ingredients, the importance of accurate measurements, the specific order for combining the milk and the flour into the batter--it's exactly what I needed.
(Via: http://2000dollarwedding.com/2010/06/cupcake-recipe.html)
(Via: http://2000dollarwedding.com/2010/06/cupcake-recipe.html)
Five Minute Mug Cake
4 tablespoons flour
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips
A small splash of vanilla extract
1 large coffee mug (Microwave Safe)
Put your mug in the microwave and cook for three minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow it to cool a little, and tip out onto a plate if desired.
(Via: http://www.grouprecipes.com/73892/5-minute-chocolate-mug-cake.html)
4 tablespoons sugar
2 tablespoons cocoa
1 egg
3 tablespoons milk
3 tablespoons oil
3 tablespoons chocolate chips
A small splash of vanilla extract
1 large coffee mug (Microwave Safe)
Put your mug in the microwave and cook for three minutes at 1000 watts. The cake will rise over the top of the mug, but don’t be alarmed! Allow it to cool a little, and tip out onto a plate if desired.
(Via: http://www.grouprecipes.com/73892/5-minute-chocolate-mug-cake.html)
Focaccia Bread
2 teaspoons rapid-rising dry yeast
1 cup warm water
2 tablespoons sugar
3 1/2 to 4 cups flour
1 tablespoon coarse salt
1/4 cup olive oil
Cornmeal, for dusting
Toppings:
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
10 Kalamata olives, pitted and quartered
1/4 cup shredded Parmesan
1 tablespoon coarse salt
Freshly ground black pepper
2 tablespoons fresh rosemary
In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees Fahrenheit. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.
(Via: http://mycakies.blogspot.com/2010/09/fabulous-focaccia.html and http://www.foodnetwork.com/recipes/tyler-florence/fabulous-focaccia-recipe/index.html)
1 cup warm water
2 tablespoons sugar
3 1/2 to 4 cups flour
1 tablespoon coarse salt
1/4 cup olive oil
Cornmeal, for dusting
Toppings:
2 tablespoons olive oil
1 onion, diced
2 garlic cloves, minced
10 Kalamata olives, pitted and quartered
1/4 cup shredded Parmesan
1 tablespoon coarse salt
Freshly ground black pepper
2 tablespoons fresh rosemary
In the bowl of a standing mixer fitted with a dough hook, proof the yeast by combining it with the warm water and sugar. Stir gently to dissolve. Let stand 3 minutes until foam appears. Turn mixer on low and slowly add the flour to the bowl. Dissolve salt in 2 tablespoons of water and add it to the mixture. Pour in 1/4 cup olive oil. When the dough starts to come together, increase the speed to medium. Stop the machine periodically to scrape the dough off the hook. Mix until the dough is smooth and elastic, about 10 minutes, adding flour as necessary.
Turn the dough out onto a work surface and fold over itself a few times. Form the dough into a round and place in an oiled bowl, turn to coat the entire ball with oil so it doesn't form a skin. Cover with plastic wrap or damp towel and let rise over a gas pilot light on the stovetop or other warm place until doubled in size, about 45 minutes.
Coat a sheet pan with a little olive oil and corn meal. Once the dough is doubled and domed, turn it out onto the counter. Roll and stretch the dough out to an oblong shape about 1/2-inch thick. Lay the flattened dough on the pan and cover with plastic wrap. Let rest for 15 minutes.
In the meantime, coat a small saute pan with olive oil, add the onion, and cook over low heat for 15 minutes until the onions caramelize. Preheat oven to 400 degrees Fahrenheit. Uncover the dough and dimple with your fingertips. Brush the surface with more olive oil and then add caramelized onions, garlic, olives, cheese, salt, pepper, and rosemary. Bake on the bottom rack for 15 to 20 minutes.
(Via: http://mycakies.blogspot.com/2010/09/fabulous-focaccia.html and http://www.foodnetwork.com/recipes/tyler-florence/fabulous-focaccia-recipe/index.html)
Pumpkin Cake
-4 eggs
-1 2/3 cup sugar
-1 cup oil
-2 cups canned pumpkin
-2 cups flour
-2 teaspoons baking powder
-2 teaspoons cinnamon
-1 teaspoon salt
-1 teaspoon soda
-1 2/3 cup sugar
-1 cup oil
-2 cups canned pumpkin
-2 cups flour
-2 teaspoons baking powder
-2 teaspoons cinnamon
-1 teaspoon salt
-1 teaspoon soda
Mix together eggs, sugar, oil, pumpkin. In a separate bowl combine the dry ingredients: flour, baking powder, cinnamon, salt, soda. Add to the wet ingredients.
Grease and flour a 9×13 pan and preheat the oven to 350 degrees. Bake for 1 hour.
Frost with cream cheese frosting: 1 block of cream cheese (at room temp), 1/2 stick butter (at room temp), 1- lb. bag powdered sugar, and a 1/2 t. vanilla.
Potato Bread
Combine:
-1 cup warm mashed potatoes
-1 3/4 cup warm potato water*
-1 tablespoon salt
-2 tablespoon sugar
-1/4 cup butter
Add to:
-1 cup wheat flour (optional—replace with white if you wish)
-2 cups white flour
-4 1/2 teaspoon yeast
Mix well. Add approximately 2 c. additional white flour, until the dough pulls away from the side of the mixing bowl, forming an elastic ball around the center of the mixer. Knead by hand or mixer for 10 minutes, adding additional flour only as needed (it’s easy to get too much flour in this recipe).
The dough will be stickier than regular bread dough. Sprinkle with flour if necessary for handling. Place in a greased bowl, cover loosely, and let rise until approximately double in bulk. (Bread dough is risen when a finger indentation stays—if you press your finger into it and it rises right back up, it’s not done rising yet.)
Punch down and divide into two balls of dough. Form into loaves or twists, place in well-greased pans, and rise again. Bake at 350 for 35 to 45 minutes, until the loaves are well browned. Check to be sure they’re done by removing them from the pan and tapping the bottom of the loaf—it should make a hard, hollow sound.
For cinnamon swirl bread: Roll out ball of dough into a long rectangle. The longer the rectangle, the more swirls there will be in the loaf. Spread with butter, powder with a bit of sugar, and sprinkle liberally with cinnamon. Roll up the rectangle of dough, pinching and bringing the ends under to form a loaf.
*Cook a few small potatoes in 2 cups water, until potatoes are soft. Drain and reserve liquid, adding more water if necessary for 1 3/4 c. potato water. Mash and use 1 c. of the potatoes.
(Via: http://littlepinkhouse.net/2010/08/homemade-potato-bread/)
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