This bread is visually stimulating as well as yummy. Generally you can just do the egg wash on top and not worry about any extra seasoning. you can do amny things to add flavor, or just leave it plain! i sometimes will shred up some cheese (like sharp cheddar or swiss) and mix it into the dough. ooooh it is sooooooo good. This does require some artistic technique, and you can braid the bread into a round if you wish :-) Be sure to be precise on ingredient measure, and water temperature when you proof the yeast.
Ingredients:
3 1/4 to 3 3/4 cups All-Purpose flour
1 TBsp sugar
1 package (1/4 oz.) active dry yeast -OR- 2 1/4 teaspoons yeast if you get the big bag or jar like i do
3/4 tsp salt
3/4 cup water
3 TBsp oil (I usually use canola or vegetable oil)
2 eggs
Topping:
1 egg
1 tsp water
parmesan cheese (optional)
dash of garlic (optional)
dash of Italian seasoning (optional)
dash of paprika (optional)
Modifications:
to the dough I add a couple dashes of garlic, basil, onion powder and a couple of tablespoons of tomato or pizza sauce.
Method:
1) In a large mixing bowl, combine 1 1/2 cups four, the sugar, yeast and salt (you can add the tomato and any other modification at this step ). In a pan, heat the water and oil to 120-130 degreed F. Add this to the dry ingredients along with the eggs. beat at medium speed for about 3 minutes. Slowly add in enough remaining flour until you get a soft dough. (I use the dough hook attachment for my kitchen-aid mixer for this task)
2) Turn onto a floured surface, knead until smooth and elastic. Place in a greased bowl, turning once to grease top. cover with a clean white towel and let sit in a warm place to rise until doubled, about 1 1/2 hours.
3) Punch dough down. turn again onto a lightly floured surface. cut one-third of the dough and set aside. divide the remaining dough into thirds and shape each piece into 13-inch ropes. place on a greased baking sheet and braid. pinch ends to seal.
4) divide the reserved dough into three pieces and shape into 14-inch ropes. braid the ropes and set this braid on top of the other one, pinching them together and tucking under. Cover once again and let rise until doubled.
5) Beat remaining egg with 1tsp water and brush over dough. Sprinkle with seasonings if desired. Bake at 375F for 15 minutes, then cover loosely with foil, and bake another 15 minutes. when done remove from pan and place on a wire rack to cool.
Wednesday, August 10, 2011
Dark Chocolare Chip Pumpkin Cookies
Dont let the batter fool you.... these cookies do bake up nicely, and pretty cake-like. They are so good, you will be back for seconds or more in no time!!
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1 cup butter, softened
1 cup sugar
2 eggs
1 (16 ounce) can 100% pure pumpkin
1 teaspoon vanilla extract
1 (12 ounce) bag 60% cacao chocolate chips (semisweet works too)
Methodology:
1.Preheat oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
2.Mix the flour, baking powder, baking soda, and pumpkin pie spice together in a mixing bowl.
3.Beat the butter and sugar together in a second mixing bowl until light and fluffy. Beat in the eggs, one at a time, until smooth and well blended. (I used my Kitchen Aid Mixer.. used the Whisk attachment for the butter to sugar, then switched to the regular mixing paddle for the rest. )Mix in the pumpkin and vanilla extract until smooth. Gradually add the flour mixture, stirring to make a smooth batter. Stir in the chocolate chips. Drop by tablespoon-sized spoonfuls on prepared cookie sheets.
4.Bake in preheated oven until edges are golden, 18 to 20 minutes. Cool briefly on the cookie sheet before transferring to wire racks to cool completely.
Yield: About two dozen or so… give or take
Ingredients:
2 1/4 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1 1/2 teaspoons pumpkin pie spice
1 cup butter, softened
1 cup sugar
2 eggs
1 (16 ounce) can 100% pure pumpkin
1 teaspoon vanilla extract
1 (12 ounce) bag 60% cacao chocolate chips (semisweet works too)
Methodology:
1.Preheat oven to 375 degrees F (190 degrees C). Grease two cookie sheets.
2.Mix the flour, baking powder, baking soda, and pumpkin pie spice together in a mixing bowl.
3.Beat the butter and sugar together in a second mixing bowl until light and fluffy. Beat in the eggs, one at a time, until smooth and well blended. (I used my Kitchen Aid Mixer.. used the Whisk attachment for the butter to sugar, then switched to the regular mixing paddle for the rest. )Mix in the pumpkin and vanilla extract until smooth. Gradually add the flour mixture, stirring to make a smooth batter. Stir in the chocolate chips. Drop by tablespoon-sized spoonfuls on prepared cookie sheets.
4.Bake in preheated oven until edges are golden, 18 to 20 minutes. Cool briefly on the cookie sheet before transferring to wire racks to cool completely.
Yield: About two dozen or so… give or take
White Bean Chicken Chili
This is the best chili in the known universe, Hands down. My hubby makes it on special ocassions and holy crap is it amazing!!! It has just the right bite, and the veggies are amazing! Canned tomatillos are hard to find, so we have used fresh ones.
Ingredients:
1/3 cup vegetable oil
2 3/4 pounds diced, cooked chicken meat
2 3/4 onion, chopped
5 1/4 cloves garlic, minced
2 3/4 (14.5 ounce) cans chicken broth
2 3/4 (18.75 ounce) cans tomatillos, drained and chopped
2 3/4 (16 ounce) cans diced tomatoes
2 3/4 (7 ounce) cans diced green chilies
1 1/4 teaspoons dried oregano
1 1/4 teaspoons ground coriander seed
3/4 teaspoon ground cumin
2 3/4 (15 ounce) cans white beans
5 1/4 ears fresh corn
salt to taste
Ground black pepper to taste
2 3/4 lime, sliced
Method:
1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, and then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
4. Serve with these toppings for people to choose from: limes, cilantro, cheese, and avocado, sour cream, and tortilla chips, or fresh bread.
Ingredients:
1/3 cup vegetable oil
2 3/4 pounds diced, cooked chicken meat
2 3/4 onion, chopped
5 1/4 cloves garlic, minced
2 3/4 (14.5 ounce) cans chicken broth
2 3/4 (18.75 ounce) cans tomatillos, drained and chopped
2 3/4 (16 ounce) cans diced tomatoes
2 3/4 (7 ounce) cans diced green chilies
1 1/4 teaspoons dried oregano
1 1/4 teaspoons ground coriander seed
3/4 teaspoon ground cumin
2 3/4 (15 ounce) cans white beans
5 1/4 ears fresh corn
salt to taste
Ground black pepper to taste
2 3/4 lime, sliced
Method:
1. Heat oil, and cook onion and garlic until soft.
2. Stir in broth, tomatillos, tomatoes, chilies, and spices. Bring to a boil, and then simmer for 10 minutes.
3. Add corn, chicken, and beans; simmer 5 minutes. Season with salt and pepper to taste.
4. Serve with these toppings for people to choose from: limes, cilantro, cheese, and avocado, sour cream, and tortilla chips, or fresh bread.
Nothing like a lemon cream cheese pie for a tangy summer dessert. This one is very much like the Marie Callendar's pies. The work involved is worth the result... though, believe it or not... this is pretty easy to do.
Ingredients:
Crust
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar
Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 egg
Lemon Filling
1/2 cup granulated sugar
2 tablespoons cornstarch
dash salt
1 cup water
2 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon butter
Method:
Preheat oven to 350° F.
1. Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.
2. Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.
3. As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often.
4. Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat.
5. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving.
Ingredients:
Crust
1 cup graham cracker crumbs
1/4 cup butter, melted
2 tablespoons granulated sugar
Cream Cheese Filling
8 ounces cream cheese, softened
1/4 cup granulated sugar
1/2 teaspoon vanilla
1 egg
Lemon Filling
1/2 cup granulated sugar
2 tablespoons cornstarch
dash salt
1 cup water
2 egg yolks
2 tablespoons fresh lemon juice
1 tablespoon butter
Method:
Preheat oven to 350° F.
1. Make the crust by combining the graham cracker crumbs with melted butter and sugar in a small bowl. Press the crust mixture into an 8-inch pie pan.
2. Prepare the cream cheese filling by mixing cream cheese with 1/4 cup sugar, vanilla and an egg using an electric mixer. Mix well until smooth. Pour cream cheese filling into graham cracker crust and bake for 30 to 35 minutes or until center is cooked. A knife stuck in the middle of the filling should come out mostly clean.
3. As the pie cools, make the lemon filling by combining 1/2 cup sugar with cornstarch, salt and water in a small saucepan. Set mixture over low heat and bring to a simmer, stirring often.
4. Whisk in egg yolks, then add lemon juice and butter. When mixture simmers again remove it immediately from the heat.
5. Pour the lemon filling over the cream cheese filling, and let the pie cool. When cool, chill pie in the refrigerator for several hours before serving.
Monday, August 8, 2011
Chicken Parmegiana
My hubby makes the best damn chicken parm ever. we always playw itht eh season in the breading. feel free to make your own special rub.
Ingredients:
1/2 cup dry bread crumbs
3 tablespoons grated Parmesan Cheese
3/4 teaspoon Italian seasoning
1/2 teaspoon garlic powder ( I usually use a full teaspoon for each 4 servings, but I love garlic).
1/2 teaspoon salt
1/4 cup egg substitute
4 boneless skinless chicken breast halves
1 jar (26oz.) meatless spaghetti sauce ( I have used the Mushroom & Garlic sauce and it turned out really well.)
3/4 cup shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese
Method:
1) In a shallow bowl, combine the bread crumbs, grated parmesan cheese, Italian seasoning, garlic powder and salt. In another bowl, beat egg substitute. Dip chicken in egg substitute, and then roll in crumbs.
2) Place in a 13” x 9” x 2” baking dish coated with Nonstick cooking spray. Bake, uncovered, at 375 degrees for 10 minutes. Turn chicken, bake for 10 minutes.
3) Pour spaghetti sauce over chicken; bake for 5 minutes. Sprinkle with cheeses; bake 10 minutes longer or until chicken juices run clear.
Ingredients:
1/2 cup dry bread crumbs
3 tablespoons grated Parmesan Cheese
3/4 teaspoon Italian seasoning
1/2 teaspoon garlic powder ( I usually use a full teaspoon for each 4 servings, but I love garlic).
1/2 teaspoon salt
1/4 cup egg substitute
4 boneless skinless chicken breast halves
1 jar (26oz.) meatless spaghetti sauce ( I have used the Mushroom & Garlic sauce and it turned out really well.)
3/4 cup shredded part-skim mozzarella cheese
1/4 cup shredded Parmesan cheese
Method:
1) In a shallow bowl, combine the bread crumbs, grated parmesan cheese, Italian seasoning, garlic powder and salt. In another bowl, beat egg substitute. Dip chicken in egg substitute, and then roll in crumbs.
2) Place in a 13” x 9” x 2” baking dish coated with Nonstick cooking spray. Bake, uncovered, at 375 degrees for 10 minutes. Turn chicken, bake for 10 minutes.
3) Pour spaghetti sauce over chicken; bake for 5 minutes. Sprinkle with cheeses; bake 10 minutes longer or until chicken juices run clear.
Ranch Dressing.... the good stuff
I like me some good ranch dressing. It goes well on alot of things, like baked taters, chicken, dredge for breaded chicken... fries... mm mm mm. Here is one for ya that goes well on allt he same stuff you crave it for.
2/3 cup sour cream (add more for thicker dressing or dip)
2/3 cup mayonnaise
2/3 cup buttermilk
1 teaspoon buttermilk ranch salad dressing mix
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon paprika (optional)
cayenne (optional)
season salt (optional)
1. Mix all ingredients well and chill for about an hour
2/3 cup sour cream (add more for thicker dressing or dip)
2/3 cup mayonnaise
2/3 cup buttermilk
1 teaspoon buttermilk ranch salad dressing mix
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1 teaspoon dried parsley flakes
1/4 teaspoon salt
1/8 teaspoon black pepper
1/4 teaspoon paprika (optional)
cayenne (optional)
season salt (optional)
1. Mix all ingredients well and chill for about an hour
One of the BEST Banana Bread Incarnations EVER!!!
Yet another incarnation in my repertoire of banana bread awesome. I sometimes will cut up an apple or a peach and throw it into the bananas as I mash em, strawberries work well too :-) You can also throw in chocolate chips of any variety, or nads… I mean nuts… recipe is easily doubled, and sure to be a fave for all those big banana fans out there. goes well with cream cheese or butter. Mmm mmm mmm, i do love me a big banana.
Ingredients
2c A.P. Flour
1 tsp baking powder
¼ tsp salt
½ c butter, softened
¾ c brown sugar
2 eggs
2- 1/3 c mashed banana (like 3-4 average naners)
Method
1. Prehead oven to 350 degrees F, grease a 9x5 loaf pan
2. In a decent size bowl, combine the flour, bakng soda, salt.
3. In another bowl, cream together sugar and butter.
4. Add the eggs, and the bananas.
5. Mix in the flour till all are combined. Don’t overmix.
6. Pour into the mightly loaf pan.
7. Bake 55-65 minutes or until a toothpick prodded in a few random spots comes out clean. If it browns too fast, cover with foil.
8. Cool in the pan for 10 minutes, then remove to a wire rack.
9. Enjoy…
Ingredients
2c A.P. Flour
1 tsp baking powder
¼ tsp salt
½ c butter, softened
¾ c brown sugar
2 eggs
2- 1/3 c mashed banana (like 3-4 average naners)
Method
1. Prehead oven to 350 degrees F, grease a 9x5 loaf pan
2. In a decent size bowl, combine the flour, bakng soda, salt.
3. In another bowl, cream together sugar and butter.
4. Add the eggs, and the bananas.
5. Mix in the flour till all are combined. Don’t overmix.
6. Pour into the mightly loaf pan.
7. Bake 55-65 minutes or until a toothpick prodded in a few random spots comes out clean. If it browns too fast, cover with foil.
8. Cool in the pan for 10 minutes, then remove to a wire rack.
9. Enjoy…
Sunday, August 7, 2011
Chicken Pot Pie!!!
I have used this recipe with left over potroast and with leftover turkey and veg. i sometimes doctor the crust a bit, depends on your tastes! enjoy!
Ingredients:
Crust
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
Method:
1. Heat oven to 425°F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
2. Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
3. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.
4. Roll out refrigerated ball of dough on lightly floured surface into 11-inch circle. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edges.
5. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Ingredients:
Crust
2 cups all-purpose flour
1 teaspoon salt
2/3 cup plus 2 tablespoons shortening
4 to 6 tablespoons cold water
Filling
1/3 cup butter or margarine
1/3 cup chopped onion
1/3 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth (from 32-oz carton)
1/2 cup milk
2 1/2 cups shredded cooked chicken or turkey
2 cups frozen mixed vegetables, thawed
Method:
1. Heat oven to 425°F. Combine flour and salt in large bowl; cut in shortening with pastry blender or fork until mixture resembles coarse crumb. Mix in enough cold water with fork until flour is moistened. Divide dough in half. Shape each half into a ball; flatten slightly. Wrap 1 ball in plastic food wrap; refrigerate.
2. Roll out remaining ball of dough on lightly floured surface into 11-inch circle. Fold into quarters. Place dough into ungreased 9-inch pie plate; unfold dough, pressing firmly against bottom and sides. Trim crust to 1/2 inch from edge of pan; set aside.
3. In 2-quart saucepan, melt butter over medium heat. Add onion; cook 2 minutes, stirring frequently, until tender. Stir in flour, salt and pepper until well blended. Gradually stir in broth and milk, cooking and stirring until bubbly and thickened. Stir in chicken and mixed vegetables. Remove from heat. Spoon into crust-lined pie plate.
4. Roll out refrigerated ball of dough on lightly floured surface into 11-inch circle. Gently fold dough into quarters. Place dough over filling; unfold. Trim, seal and crimp or flute edges.
5. Bake 30 to 40 minutes or until crust is golden brown. During last 15 to 20 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving.
Saturday, August 6, 2011
Peanut Butter Balls
Seriously, peanuts dont have- *THWAP* anyway.... they are kinda like bon bons. pretty damn good. enjoy!
Ingredients:
2 cups of creamy peanut butter
1 lb. box of confectioners sugar
3 pkgs. (6 oz. each) of semi-sweet chocolate chips
1/2 cup of margarine
3 cups of Rice Krispies
Method:
1. Melt the chocolate chips on top of a double boiler.
2. In a separate sauce pan, melt the peanut butter over low heat so it doesn't burn.
3. Add the margarine and mix together.
4. In a large bowl, combine the confectioner's sugar and Rice Krispies. Pour butter mixture over the cereal mix. Blend with hands and form into 1/2 inch balls. (Try to pack the balls tightly).
5. Dip the balls into melted chocolate chips and place the balls on a wax-covered cookie sheet.
6. Put the pan into the fridge for approximately one hour.
Ingredients:
2 cups of creamy peanut butter
1 lb. box of confectioners sugar
3 pkgs. (6 oz. each) of semi-sweet chocolate chips
1/2 cup of margarine
3 cups of Rice Krispies
Method:
1. Melt the chocolate chips on top of a double boiler.
2. In a separate sauce pan, melt the peanut butter over low heat so it doesn't burn.
3. Add the margarine and mix together.
4. In a large bowl, combine the confectioner's sugar and Rice Krispies. Pour butter mixture over the cereal mix. Blend with hands and form into 1/2 inch balls. (Try to pack the balls tightly).
5. Dip the balls into melted chocolate chips and place the balls on a wax-covered cookie sheet.
6. Put the pan into the fridge for approximately one hour.
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