Breads

Today is National Pretzel Day!

Published on by carol lou

Ready to try your hand at making soft pretzels? This recipe is easy and the results are spectacular.  To make these even more enticing, add dipping sauces of your choice.  Your family will go crazy for these.  You see the lines in the malls (when they are open!) for the soft pretzels, make them at home and you just might have a new requested treat.  Enjoy!

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Soft Pretzels

Ingredients

  • 1 package rapid rise yeast
  • 1 1/2 cups warm water
  • 1/4 cup brown sugar
  • 4 – 4 1/2 cups flour
  • baking soda
  • kosher salt
  • 1 egg, beaten and mixed with 2 tablespoons of water

Instructions

  1. Preheat oven to 450 degrees.

    In a mixing bowl, combine yeast, warm water, and brown sugar. Let stand for 5 minutes. Add flour and mix with a dough hook until smooth. (if you do not have a mixer with a dough hook, by hand – gradually add flour and stir until all is incorporated. Knead dough until the mixture is smooth). Let stand 5 minutes. Fill a non-reactive deep sauce pan with water, add 2 tablespoons of baking soda for each cup of water, bring to a boil. Divide dough into 12 even pieces. Roll each piece into a long rope (approx. 18 – 24 inches), twist into a pretzel shape, pinch ends to seal. Drop each pretzel into the boiling water for 10 seconds. Remove with a slotted spoon and arrange on a greased baking sheet. Brush each pretzel with egg wash and sprinkle with salt. Bake at 450 degrees for 8 minutes or until golden brown.

    Note – If you are not planning on serving these immediately, bake without the sprinkle of salt on top. When you are ready to serve, warm the pretzels in the oven, brush with melted butter and sprinkle with salt.

Cooking from My Pantry – Flour Tortillas

Published on by carol lou

This cooking every meal, every day, is quite a cooking challenge. As much as I love to cook, I also love to go out to dinner! Well, the last part of that statement is on hold for now. So, back to the drawing board to decide what to cook for dinner. I was thinking Mexican, but hard to have a Mexican dinner without tortillas. I did remember a recipe I picked up when we lived in Texas for flour tortillas. Out it came and it was time to try making flour tortillas! I had all of the ingredients on hand and figured that this was the perfect day to make tortillas. The dough is surprisingly easy to prepare and the results are fantastic. I think my rolling technique will improve with practice, it is hard to roll them out into a perfect circle. However, that is the joy of something being homemade as opposed to manufactured. A great project during this day at home.

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Flour Tortillas

Servings 12

Ingredients

  • 2 cups flour
  • 1 1/2 teaspoon salt
  • 1 1/2 teaspoon baking powder
  • 5 tablespoons shortening
  • 3/4 cup very hot water

Instructions

  1. I prepared this in my Kitchenaid mixer with the wire whisk.

    Combine the flour, salt and baking powder in the mixer and whisk. Add the shortening and mix on medium speed until the shortening is the size of peas. (This can also be done with a pastry blender or with your hands, if not using a mixer) Slowly add the hot water and combine until it forms a dough. Remove the dough from the bowl and place on a floured surface, knead, until smooth. Roll into a ball, cover with plastic wrap sprayed with cooking spray, and cover and let rest for 20 minutes. Divide dough into 10 – 12 balls about the size of a golf ball. Cover and let rest for an additional 20 minutes. Preheat a cast iron skillet over medium heat. Flour the surface you will be rolling them on. Roll each ball into an oval and then turn and roll, turn and roll until you have a circle. The dough should be very thin. Put the tortilla in the hot pan and cook approximately 30 seconds per side, the dough will puff and have golden brown spots; that is when it is time to flip the tortilla. Remove from the skillet and repeat with the remaining dough. Cover the tortillas with a towel to keep warm or wrap in foil.

Interesting Find – Recipe for Honey Bunnies

Published on by carol lou

I cut this recipe out of a magazine many years ago, it was a feature for Fleischmann’s yeast Bunny Bake. I made these when my children were young. I just ran across the recipe in one of my files (I have lots of time at home to go through recipes now that I am staying home!). I thought it would be a great recipe to post. I checked the Fleishmann’s website and found the recipe for Honey Bunnies. Below is a photo of my original recipe and the bunnies I just made. For the entire recipe check out the Fleishmann’s site. It is a great recipe for spring and Easter baking.

Baking from my Pantry- Four Ingredient Crusty Bread

Published on by carol lou

I don’t know about you, but I am used to going to the store daily to select what I would cook each day. Well….times have changed and I am looking to be resourceful during this extended time of being home. I have seen plenty of posts on the internet of inquiries of how to make bread. I normally do not make this recipe since it takes two long rises, however, with all the time in the world being home, I now have plenty of time! The result: a crusty loaf of European style bread – soft on the inside, crusty on the outside. You will notice I do not use any oils in the recipe. Just flour, yeast, salt and water. In this time of being home, let’s embrace the chance to make these time honored recipes that certainly have endured the test of time.

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Four Ingredient Crusty Bread

Ingredients

  • 1 teaspoon yeast
  • 1 tablespoon salt
  • 1 1/2 cups cool water
  • 3 1/2 cups flour

Instructions

  1. Dissolve the yeast and salt in the water. Add flour, one cup at a time, mixing well after each addition. Dough will be sticky. Knead on a floured surface for 10 minutes or until smooth.

    The above can also be done in your mixer with the dough hook.

    Place dough in a ungreased bowl, cover with plastic wrap and let rise for 3 hours. Punch dough down, shape into a round loaf and place on a parchment lined baking sheet. Cover and let rise an additional 2 hours, lightly dust the top with flour.

    Bake at 400 degrees for 40 minutes or until the loaf sounds hollow when tapped on the bottom. Makes one loaf.

Popovers with Grand Marnier Sauce and Fresh Berries

Published on by carol lou

When I was growing up I definitely remember the wonderful popovers that my mom would always make. They are also one of my favorite recipes to bake. They look spectacular with very little effort. This time I topped mine with a Grand Marnier Sauce and Fresh Berries. Perfect for a brunch or elegant dessert. Drizzle with honey, it you like a bit more sweetness.

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Popovers with Grand Marnier Sauce and Fresh Berries

Servings 6

Ingredients

  • POPOVERS
  • nonstick cooking spray
  • 1 cup milk
  • 2 eggs
  • 1 tablespoon butter, melted
  • 1 cup flour
  • 1/4 teaspoon salt
  • GRAND MARNIER SAUCE
  • 1 1/2 cups sour cream
  • 2 tablespoons powdered sugar
  • 2 tablespoons brown sugar
  • 1 tablespoon Grand Marnier liqueur
  • 1 teaspoon finely shredded orange peel
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • assorted fresh berries

Instructions

  1. Combine sauce ingredients and stir until well combined. Cover and refrigerate for up to 24 hours to let the flavors blend.

    Spray 6 6-oz. custard cups with non-stick spray. Place cups on a sheet pan. Preheat oven to 400 degrees. In a medium mixing bowl beat milk, eggs, and melted butter until combined. Add flour and salt, beat until smooth. Fill the prepared cups half full with the batter. Bake in the 400 degree oven for 40 minutes or until very firm and golden brown. (Do not open the oven door while the popovers are baking!) Immediately remove from oven, place on small plates, cut open, top with sauce and fresh berries.

    (I noted this recipe makes 6 – however, depending on the size of your custard cups -it might only make 4. The key is to fill the cups 1/2 full.)

Bacon and Cheddar Breakfast Muffins

Published on by carol lou

The only note on this recipe from my mom was Bed and Breakfast. I am assuming they had these during one of their stays at a Bed and Breakfast years ago. It has been years since I made these and I just found the recipe card and remembered how delicious they were. What a wonderful breakfast “to go” muffin – quick and easy to prepare. Easy to take along and wonderful with a cup of coffee!

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Bacon and Cheddar Breakfast Muffins

Servings 9

Ingredients

  • 1 3/4 cup flour
  • 1/2 cup grated sharp cheddar cheese
  • 1/4 cup sugar
  • 2 teaspoons baking powder
  • pinch cayenne pepper
  • 1 egg, lightly beaten
  • 3/4 cup milk
  • 1/3 cup canola oil
  • 6 slices bacon, crisp cooked, crumbled

Instructions

  1. Preheat oven to 400 degrees. Grease nine 2 1/2 inch muffins cups in one muffin pan. In a medium bowl combine flour, cheese, sugar, baking powder and cayenne pepper. Make a well in the center. In a small mixing bowl combine the egg, milk and oil. Add liquid all at once to the dry ingredients. Stir just until moistened. Fold in the bacon. Spoon batter into prepared muffin pan. Bake muffins in a 400 degree oven until golden brown – 20 – 25 minutes. Let stand 3 – 5 minutes in pan, remove from pan. Serve warm.

Feta, Sun-Dried Tomato and Rosemary Biscotti

Published on by carol lou

This is soup season and what is the best accompaniment with a warm satisfying bowl of soup, biscotti! Time to set aside the standard baguette and serve Feta, Sun-Dried Tomato and Rosemary Biscotti. They are crispy and crunchy and perfect with any soup or stew.

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Feta, Sun-Dried Tomato and Rosemary Biscotti

Servings 24 biscotti

Ingredients

  • 2 1/2 cups flour
  • 1 tablespoon fresh rosemary, minced
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/3 cup sugar
  • 1/4 cup unsalted butter, softened
  • 1/4 cup sun-dried tomatoes in olive oil, chopped
  • 8 oz crumbled feta cheese
  • 3 large eggs

Instructions

  1. Preheat oven to 350 degrees. Combine flour, rosemary, baking powder and salt in a medium bowl. Place butter and sugar in a mixing bowl, beat a medium speed until creamy. Add sun-dried tomatoes, cheese, and eggs. Beat until well combined. Add flour mixture slowly. Line a baking sheet with parchment Divide dough into two equal logs (approx. 7 x 3 inches) Bake for 25 – 20 minutes or until light brown. Remove from oven, let biscotti cool on baking sheets for 10 minutes. Reduce oven temp. to 325 degrees. Cut logs into 1/2 inch slices and place on same baking sheet, cut side down. Continue to bake for 40 additional minutes. Turn biscotti after 20 minutes. Bake until crisp and brown. Cool completely. Store in air-tight container.

Pumpkin Yeast Rolls

Published on by carol lou

For those of you that love to bake bread and those of you that avoid baking bread, this is one recipe you must try.  They always turn out light and fluffy.  Pumpkin Yeast Rolls are the perfect accompaniment to all of your fall soups and stews.  Delicious slathered with butter and apple butter.  These rolls are perfect for leftover turkey sandwiches!

 

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Pumpkin Yeast Rolls

Servings 24

Ingredients

  • 2 packages active dry yeast
  • 1 cup milk (heated to 110 - 120 degrees)
  • 1/3 cup butter, softened
  • 1/2 cup sugar
  • 1 cup canned pumpkin
  • 1 teaspoon salt
  • 3 eggs divided/two for the dough and one for topping
  • 5 1/2 - 6 cups flour
  • 1 tablespoon cold water

Instructions

  1. In a large mixing bowl, combine yeast and warm milk, Add the butter, sugar, pumpkin, 2 eggs, and salt; stir well.  Stir in flour, one cup at a time. Turn flour out onto a slightly floured board and knead until smooth and elastic, about 6 - 8 minutes.  ( if using a stand mixer, you can use your dough hook to combine dough and knead ) Place dough in a greased bowl, cover and let rise for one hour.  Punch dough down and place on a lightly floured board.  Divide dough in half and then cut each half into 12 portions.  Form into balls and either place in a greased muffin tin or roll each piece into a 12 inch rope and tie into a knot and place on a parchment lined baking sheet.  Cover rolls and let rise for one hour or until double in size.  Preheat oven to 350 degrees.  Whisk together the remaining egg and water, brush the tops of each roll just prior to baking, sprinkle with sesame or poppy seeds, if desired.  Bake rolls for 15 - 17 minutes, or until golden brown.  Place rolls on a rack to cool. 

Quick Cherry Bread

Published on by carol lou

I bought too many cherries!  They looked so good and the price was right that I bought an abundance.  Well, once I got home I realized that I did indeed buy more than an average person could consume.  So, out came my recipe box with ideas for my cherries.  This recipe is so quick and easy that I am now thrilled that I had so many cherries.  The most difficult part of this recipe is pitting the cherries.  I have various tools in my kitchen for cherry pitting and none of them are perfect.  I find myself always checking each cherry to make sure the pit has been successfully removed.  Well, the time is worth it because this bread is delicious.  I like it plain, my husband likes it slathered with butter, I also think cream cheese would be a great addition.  Any way you slice it or top it, it is a great recipe.  

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Quick Cherry Bread

Ingredients

  • 1 cup slivered almonds
  • 1 1/4 cup flour
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 cup unsalted butter, softened
  • 3/4 cup sugar
  • 3 large eggs
  • 1/2 teaspoon almond extract
  • 2 cups pitted cherries, cut into quarters

Instructions

  1. Preheat oven to 375 degrees.  Grease a 8 x 5 inch loaf pan. Combine dry ingredients in a small bowl and set aside.  Mix butter and sugar together until light and fluffy, add eggs, one at a time.  Add almond extract, slowly add the dry mixture.  Fold in the cherries.  Spoon mixture into prepared pan.  Bake for 1 hour, cover lightly with foil if browning too quickly.  Let cool 10 minutes prior to removing from loaf pan. 

Corn Fritters

Published on by carol lou

Recently, we went out to eat crabs from the Chesapeake Bay, a summer tradition that we love. We try to find time a couple of times during the summer to spend an afternoon picking crabs.  This time we also ordered Corn Fritters, what a great accompaniment and fun to eat.  After my weekend trip to the Farmers Market and fresh corn on the counter, you guessed it – I decided to make Corn Fritters.  I found a fritter recipe in one of my moms books and decided to toss in some fresh corn which produces a natural sweetness.  Oh so delicious and decadent – what a great summer treat!

 

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Corn Fritters

Ingredients

  • 1 cup fresh corn kernals
  • 1 large egg, separated
  • 3 tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 teaspoon fresh ground pepper
  • 1/2 cup vegetable oil, or as needed
  • powdered sugar to dust fritters, if desired

Instructions

  1. Combine the corn, egg yolk, flour, salt and pepper in a medium bowl.  Beat the egg white in a separate bowl until stiff peaks form. Fold the egg white into the corn mixture.  Heat the oil in a heavy skillet until hot but not smoking.  Drop 1 tablespoons of batter per fritter into hot oil.  Cook on one side, turn over until golden brown.  Drain on paper towels.  Dust with powdered sugar, if desired.  Serve warm

    IMPORTANT - the oil can splatter - keep children away from the hot oil and use a splatter screen when frying.