Breads

Cherry Almond Quick Bread

May 9, 2013

CherriesCherry Almond Quick Bread

If you need Mother’s Day Brunch ideas how about baking up my Cherry Almond Quick Bread.

INGREDIENTS

2 Cups Unbleached Flour

1 Cup Sugar

2 Teaspoons Baking Powder

1/2 Teaspoon Kosher Salt

1/2 Cup Chopped Dried Tart Cherries

3/4 Cup Milk

3 Eggs

8 Tablespoons Softened Butter

1 Teaspoon Almond Extract

Preheat your oven to 350º F.  Either grease or line with parchment paper an 8×4 inch loaf pan.  In a large size bowl whisk together the flour, sugar, baking powder and salt.  Add the cherries and toss to distribute evenly.  In a separate medium size bowl whisk together the milk, butter, eggs and almond extract.  Add to the flour mixture.  Stir until combined, but make sure not to overmix.  Pour the batter into the prepared loaf pan.  Bake for 1 hour or until done.  Remember that every oven heats differently so check at 50 minutes.  Remove from the oven when done and transfer to a wire rack.  Cool for 15 minutes and then turn the loaf out onto a rack.  Let cool completely.  Makes 1 loaf

 

What’s The Story Morning Glory Muffins

April 28, 2013

What's The Story Morning Glory MuffinsWhat’s The Story Morning Glory Muffins

“What’s the Story Morning Glory?”  It’s true.  There are morning muffins that are good for you.  Try these muffins and you won’t be sorry that you did.

INGREDIENTS

1 1/4 Cups Unbleached Flour

1 Teaspoon Baking Powder

1/2 Teaspoon Baking Soda

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Kosher Salt

1 Cup Uncooked Old-Fashioned Oats

2/3 Cup Unsweetened Applesauce

1/3 Cup Skim Milk

1/4 Cup Molasses

1/4 Cup Brown Sugar

2 Tablespoons Olive Oil

1 Large Egg

3 Shredded Carrots

1/2 Cup Chopped Prunes

Preheat your oven to 400º F.  Line a 12 cup muffin tin with paper muffin liners.  In a large size bowl combine the flour, baking powder, baking soda, cinnamon and kosher salt.  Stir in the oats.  In a separate large size bowl mix together the applesauce, milk, molasses, brown sugar, oil and egg until well blended.  Stir in the prunes and carrots.  Add the applesauce mixture to the flour mixture.  Stir just until the flour is moist.  You will see that the batter will be lumpy, but don’t worry about it.  Pour the batter into the muffin liners.  Place into the oven and bake for 20 to 25 minutes.  Remember that every oven heats differently so check your muffins at 20 minutes.  To test to see if they are done insert a toothpick into the center of a muffin and if it comes out clean then your muffins are done.  Remove from the oven and immediately remove the muffins from the pan.  Transfer to a serving platter and serve warm with butter on the side.  Makes 12 muffins

 

Weekend Cinnamon Buns

April 27, 2013

Cinnamon Buns 2Weekend Cinnamon Buns

Surprise your family this weekend with these delicious Weekend Cinnamon Buns!

INGREDIENTS

Dough:

1/2 Cup Sugar

3/4 Kosher Salt

5 Tablespoons Melted & Cooled Unsalted Butter

1 Tablespoon Active Dry Yeast

1 Egg

1 Teaspoon Vanilla Extract

3 1/2 Cups Unbleached Flour

1 Cup Room Temperature Whole Milk

Filling:

1/2 Cup Sugar

7 Tablespoons Plus 1 Teaspoon Room Temperature Unsalted Butter

2 Tablespoons Cinnamon

Glaze:

1/2 Cup Powdered Sugar

1/2 Teaspoon Vanilla Extract

3 Tablespoons Heavy Cream

Mix the powdered sugar, vanilla and heavy cream in a small size bowl.

In a large size bowl whisk together the egg, vanilla, milk, butter and yeast.  Add the flour, sugar and kosher salt.  Knead until smooth.  Cover the dough with plastic wrap and refrigerate overnight.  The next day remove from the fridge and allow the dough to come to room temperature.  Preheat your oven to 350º F.  Grease a 9×13 inch metal baking pan with 1 teaspoon unsalted butter.  Roll the dough into an 8×14 inch rectangle.  For the filling: Spread the rectangle with the 7 tablespoons of butter and sprinkle with the sugar and cinnamon.  Roll and slice into 15 equal pieces.  Place the pieces in the baking pan.  Let rise at room temperature for about 4 hours until almost doubled in size.  Place into the oven and bake for 30 minutes or until golden brown.  Remember that every oven heats differently so let your eyes be the judge.  Remove from the oven.  Let cool completely and then drizzle the glaze over the buns.  Makes about 15 buns.

Easter Hot Cross Buns

March 29, 2013

Hot Cross BunsEaster Hot Cross Buns

As a child I used to sing the song, “Hot Cross Buns” while jumping rope or skipping around the block.  “Hot cross buns!  Hot cross buns! One ha’ penny, two ha’ penny, hot cross buns!  If you have no daughters, give them to your sons.  One ha’ penny, two ha’ penny, hot cross buns.”

Today is Good Friday and on this day the bells are silenced.  In France the children are told that the bells have flown to Rome to return only on Holy Saturday.  In Italy on Good Friday children are even warned not to laugh while playing, because of the solemnity of the day.  In certain places this day is observed by so strict a fast that it is often called the Black Fast, because many do not eat at all until sundown.  However, one article of food is intimately associated with and eaten on this day, and that is the Hot Cross Bun.

Hot Cross Buns originated in England, and more than one nursery rhyme and ballad contain references to them.  Saffron plays a part in the better-class English Hot Cross Bun, but as a rule they are small and plain, well browned and with icing on top in the form of a cross.

INGREDIENTS

1 Package Active Dry Yeast

1 Cup Warm Milk

5 Tablespoons Softened Butter

1/2 Cup Brown Sugar

2 Large Beaten Eggs

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Ground Cloves

1/2 Teaspoon Ground Cinnamon

1 Teaspoon Kosher Salt

3 1/2 Cups Unbleached Flour

3/4 Cup Dried Currants

3 Tablespoons Milk Mixed With 3 Tablespoons Sugar

1 Tablespoon Cold Milk

1 Cup Sifted Powdered Sugar

1/2 Teaspoon Lemon Juice

In a small size bowl mix the yeast with 4 tablespoons of the warm milk.  Set aside for 5 minutes.  In a medium size bowl combine 4 tablespoons of the softened butter and brown sugar.  When the yeast looks frothy stir it into the butter and brown sugar mixture. Add the beaten eggs.  Add the nutmeg, cloves, cinnamon and salt.  Add the remaining warm milk and mix well.  Beat in the flour one cup at a time until a soft ball of dough can be gathered together.  Place the dough on a floured work surface and lightly knead in the currants, adding more flour if necessary to keep the dough from sticking.  Kneading should take no more than a few minutes.  Grease a large size bowl with the remaining butter.  Place the dough in the bowl and turn the dough to butter all sides.  Cover and let sit in a warm place for 1 1/2 hours.  The dough should be doubled.  Line two baking sheets with parchment paper.  Punch the dough down and then divide it in half.  Next divide each piece in half again.  Divide each portion of the dough into six equal pieces and shape each into a ball.  Place the balls of dough onto the parchment lined baking sheets leaving 2 inches between them.  Set aside and cover lightly with tea towels or waxed paper for 1 hour.  The dough should double in size.  Preheat your oven to 400º F.  Carefully slash a cross into the top of each bun using a sharp knife.  Cut through the skin of the dough at least 1/4 inch deep.  Try not to compress the bun as you cut.  Place into the oven and bake for 20 minutes until they are lightly browned.  Just before they come out of the oven bring the milk and sugar mixture to a boil in a small saucepan.  As soon as the buns are done brush them with the milk and sugar glaze.  Allow the buns to cool for 30 minutes and then serve them while they are still warm.  If you have not cut the cross into the tops of the buns the cross can be applied with the icing.  The buns must be completely cooled before the icing is applied.  To make the icing: mix the powdered sugar with the cold milk and lemon juice.  Using the handle of a spoon or chopstick spread the icing to form a cross on top or to fill the cross shape cut.  Makes 24

Homemade Country White Bread

December 28, 2012

Homemade Country White Bread

I made a turkey pasta soup with leftover turkey and needed a nice hearty bread to go with it.  This bread recipe isn’t hard.  It just takes a bit of time is all.  It’s worth the time and effort. 

INGREDIENTS

6 Cups Unbleached Bread Flour or Unbleached All-Purpose Flour

1 Package Active Dry Yeast

2 1/4 Cups Buttermilk or Sour Milk

2 Tablespoons Sugar

2 Tablespoons Butter

2 Teaspoons Kosher Salt

In a large size bowl combine 2 1/2 cups flour and the package of yeast.  Set aside.  In a medium size saucepan combine the buttermilk, sugar, salt and butter.  Heat just until it the buttermilk mixture gets warm and the butter almost melts. You will want the buttermilk mixture to be in the 120º to 130º F. range.  Slowly add the milk mixture to the flour mixture.  Stir with a wooden spoon.  Stir in as much of the remaining flour as you can.  Don’t worry if you cannot get all of the flour mixed in.  Stir until the dough looks ropey and pulls away from the sides of the bowl. 

Turn the dough out onto a lightly floured surface.  Knead in enough of the remaining flour to make a stiff dough, but is smooth and elastic.  Again, don’t worry if you don’t use all of the flour.  Knead for six minutes by pushing the dough with the heel of your hand.   Turn the dough over and do push with the heel of your hand.  Shape the dough into a large ball and place into a lightly grease d bowl.  Turn the dough to grease both sides of the dough.  Cover the bowl with a clean kitchen towel and let it rise for 1 hour in a draft free place.  After 1 hour punch the dough down.  You will know when the dough is ready to punch down when after poking your fingers into the dough the indentations stay.  To punch the dough you just punch your fist into the center of the dough.  Now turn the dough out onto a lightly floured surface and divide in half.  Cover the dough the dough and let it sit for 10 minutes.  Grease two loaf pans (8×4 inches).  After sitting for 10 minutes shape each dough half and place into the prepared loaf pans.  Place the two loaf pans in the same warm, draft free place and cover with the same clean kitchen towel.  Let rise again for 45 minutes.  Preheat your oven to 350º F.  Bake for 40 minutes or until the bread sounds hollow when lightly tapped.  Remember that not all ovens are created equal and heat differently from the next so set your timer for 35 minutes to check for doneness.  Remove from the oven and immediately remove from the loaf pans.  Cool completely on wire racks and serve.  Makes 2 loaves. 

Cherry Pumpkin Bread

December 23, 2012

Cherry Pumpkin Bread

This pumpkin bread is so moist and the dried cherries really add a little zip to the bread.  It’s easy to make and holds up well.  Sometimes if I have leftover I make it into French toast. 

INGREDIENTS

1 Cup Brown Sugar

1/2 Cup Sugar

1 Cup Pumpkin Puree

1/2 Cup Grapeseed Oil

3 Eggs

2 Cups Unbleached Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Ground Nutmeg

1/2 Teaspoon Ground Cinnamon

1/4 Teaspoon Ground Ginger

1 Cup Dried Cherries

1/4 Cup Water

Preheat your oven to 350º F.  In a large size bowl combine the sugar, brown sugar, pumpkin puree, grapeseed oil and eggs.  Beat until well blended.  In a separate large size bowl combine the unbleached flour, kosher salt, nutmeg, cinnamon and ginger.  Slowly add the flour mixture to the pumpkin mixture.  Fold In dried cherries.Spoon the pumkin batter into a 9x5x3 parchment paper lined loaf pan. Place into the oven for 70 minutes or until done.  The bread should be golden brown.  Remember that all ovens are different so it may take a bit longer or a bit shorter time for the bread to be done.  Remove from the oven and let cool for 10 minutes in the pan.  Remove the bread from the pan by pulling the sides of the parchment paper.  Set on a wire rack and cool completely.  Makes 1 delicious Cherry Pumpkin Bread! YUM YUM!! 

Double Ginger Gingerbread

December 17, 2012

Double Ginger Gingerbread

Here is a perfect holiday dessert for after meals and parties.  You can top with powdered sugar, whipped cream or ice cream.  The crystallized ginger gives this gingerbread something a little extra. 

INGREDIENTS

1/2 Cup Softened Butter

2 1/4 Cups Unbleached Flour

1 Teaspoon Baking Powder

3/4 Teaspoon Baking Soda

3 Teaspoons Ground Ginger

1 Teaspoon Ground Cinnamon

1/2 Teaspoon Ground Allspice

1/2 Teaspoon Ground Nutmeg

1/3 Cup Packed Dark Brown Sugar

1/2 Cup Molasses

3 Large Eggs

1/2 Cup Milk

6 Tablespoons Crystallized Ginger

 

Preheat your oven to 350º F.  Line a loaf pan with parchment paper letting the paper hang over the edges of the pan.  In a large size bowl combine the flour, baking powder, baking soda, ground ginger, ground cinnamon, ground allspice and ground nutmeg.  Set aside.  In a large size bowl beat together the butter and brown sugar until light and fluffy.  Beat in the molasses.  Add the eggs one at a time making sure to beat after each addition.  Add the flour mixture a bit at a time followed by a bit of the milk after each addition.  Do this until you have added all of the flour mixture and the milk.  Stir in the crystallized ginger.  Pour into the parchment paper lined loaf pan.  Bake for 50 minutes until done.  Remove from the oven and let cool.  Lift out by the parchment paper sides.  Slice and serve. Serves 8

Grilled Bruschetta

December 12, 2012

Grilled Bruschetta

Holiday entertaining is fun, but can be a lot of work.  My Grilled Bruschetta is easy to make and looks beautiful arranged on an appetizer plate.  They make a nice little lunch as well. 

INGREDIENTS

12 Thick Slices Crusty Italian Bread

6 Large Halved Garlic Cloves

1/2 Cup Olive Oil

2 Chopped Tomatoes

1/2 Cup Chopped Basil

12 Teaspoon Kosher Salt

 

Preheat your oven to broil.  Place the bread pieces on a grill pan and place in the oven for 2 minutes per side.  Remove from the oven and rub each side with the garlic.  Drizzle the olive oil over each piece of bread.  Place the chopped tomatoes on top of each piece of bread and sprinkle with the kosher salt. Place back under the broiler for 45 seconds.  Remove from the oven and arrange on a serving platter.  Garnish with chopped basil and serve.  Makes 12

 

Sunday Morning Cake Doughnuts

November 11, 2012

Sunday Morning Cake Donuts

Cake doughnuts don’t take nearly as much time as raised doughnuts.  If you want a two bite treat just remove the doughnut holes from the cutter and fry them up for tasty little snacks. 

INGREDIENTS

4 Cups Unbleached Flour

2 Teaspoons Baking Powder

1/4 Teaspoon Kosher Salt

2 Eggs

1 1/4 Cups Sugar

2 Teaspoons Vanilla Extract

2/3 Cup Milk

1/4 Cup Melted Butter

Vegetable Oil For Frying

Powdered Sugar, Granulated Sugar, Chocolate Glaze Or Powdered Sugar Icing

In a medium size bowl combine the flour, baking powder and salt.  Set aside.  In a large size bowl combine the eggs, sugar and vanilla.  Beat for 4 minutes until thick.  In a small size bowl combine the milk and melted butter.  Add the flour mixture and the milk mixture alternately to the egg mixture.  Beat after each addition just until combined so make sure not to overbeat.  Cover and put in the fridge for 2 to 4 hours.  On a floured surface roll the dough to a 1/2 inch thickness.  Make sure not to stir in the additional flour.  Cut the dough with a floured 2 1/2 inch doughnut cutter.  Reroll the dough as needed.  Fry 2 or 3 doughnuts at a time in a deep hot oil for 3 minutes or until the doughnuts are golden born.  Turn once.  Remove with a slotted spoon and drain the doughnuts on paper towels.  Repeat until you have fried all of the doughnuts.  Cool the doughnuts slightly and coat with powdered sugar, granulated sugar, chocolate glaze or powdered sugar icing.  Or you can leave them plain if you want to.  Do the same with the doughnut holes.  Makes about 16 doughnuts and holes. 

Pumpkin Bread

October 7, 2012

Pumpkin Bread

Fall is pumpkin time and baking it into bread is a great way to cook with it.  My pumpkin bread is moist and delicious.  Feel free to leave out the raisins or walnuts if you want. 

INGREDIENTS

1 Cup Dark Brown Sugar

1/4 Cup Sugar

1 Cup Canned Pumpkin

1/2 Cup Vegetable Oil

3 Eggs

2 Cups Unbleached Flour

1 Teaspoon Baking Soda

1/2 Teaspoon Kosher Salt

1/2 Teaspoon Nutmeg

1/2 Teaspoon Cinnamon

1/4 Teaspoon Ground Ginger

1/4 Cup Milk

1 Cup Raisins (Optional)

1 Cup Chopped Walnuts (Optional)

Preheat your oven to 350° F.  Grease two 9×5 inch loaf pans.  In a large size mixing bowl combine the sugars, oil and eggs.  Beat until smooth.  Stir in the pumpkin, milk, ginger, nutmeg and cinnamon.  In a medium size bowl combine the flour, salt and baking soda.  Add the wet ingredients to the dry ingredients.  Stir in the raisins and nuts.  Pour into the greased loaf pans and bake for 1 hour and 15 minutes.  When done remove from the oven and cool on a wire rack. Remove from the pans by turn the pans over.  Slice when completely cool.  Makes 2 loaves. 

 

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