Sourdough Rolls
INGREDIENTS
2 Cups Flour
2 Teaspoons Baking Powder
¼ Teaspoon Baking Soda
½ Teaspoon Salt
3 Tablespoons Sugar
1 Cup Sourdough Starter
¼ Cup Melted Butter
Combine the dry ingredients in a medium size bowl. Mix well and make a hole in the center and pour in the starter. Knead the dough in the bowl for 3 minutes. Pinch off golf ball size pieces and shape them into biscuits. Line a baking sheet with parchment paper. Place the rolls on the baking sheet and brush the tops with the melted butter. Put in a warm place to rise for 1 ½ hours. Bake in a preheated oven at 350° F for 20 minutes. Remove from the oven sand serve warm. Makes 12 rolls.
Ginger Shrimp
INGREDIENTS
24 Shrimp With Shells On
1 Tablespoon Vegetable Oil
4 Cloves Chopped Garlic
4 Tablespoons Julienned Fresh Ginger
1 Tablespoon Sugar
¼ Teaspoon Kosher Salt
¼ Cup Soy Sauce
¼ Cup Brandy
Heat the oil in a large skillet or wok over a high heat. Add the shrimp quickly and stir fry. When done remove the shrimp from the oil and set aside. Add the chopped garlic and julienned fresh ginger to the hot oil. Also add the sugar and salt to the wok. Add the shrimp back to the mixture and continue to stir fry. Season with the soy sauce. Add the brandy to flambé. Be very careful as the pan must be very hot in order for it to ignite and you are about to have a large flame coming out of your wok. Do not attempt to do this near any flammable materials or too close to your guests. Once the alcohol has cooked off the dish is ready to serve. You can serve this dish over rice, noodles or its own. Serves 2
English Toffee
INGREDIENTS
1 Cup Unsalted Butter
1 1/3 Cups Sugar
1 Tablespoon Light Corn Syrup
3 Tablespoons Water
1 Pound Bittersweet Chocolate
1 Pound Ground Pecans
Melt the butter and sugar in a medium size saucepan over a medium-low heat. Add the corn syrup and water. Boil over a high heat until the candy thermometer reads 300° F. Pour onto a greased cookie sheet. Melt the chocolate over a low heat in a small saucepan. Evenly spread the toffee with the melted chocolate. While the chocolate is still warm cover with the ground pecans. Cool for 20 minutes and then cut into pieces. Serves 10
Pumpkin Biscuits
These Pumpkin Biscuits are melt in your mouth good! Easy to make too!
INGREDIENTS
1 ¼ Cups Unbleached Flour
2 Tablespoons Plus 1 Teaspoon Sugar
1 Tablespoon Plus 1 Teaspoon Baking Powder
½ Teaspoon Salt
¼ Teaspoon Ground Nutmeg
¼ Teaspoon Ground Cinnamon
¾ Cup Pumpkin Puree
¼ Cup Melted Butter
Line a baking sheet with parchment paper. Preheat the oven to 450° F. In a large bowl sift together the flour, sugar, baking powder, salt, nutmeg and cinnamon. Add the pumpkin puree and melted butter to the flour mixture. Stir well. Turn the dough out onto a lightly floured surface. Knead 8 times until the dough is smooth. Roll the dough to ½ inch thick. Use a 2 inch round cutter or the mouth of a glass. Cut the dough. Reroll the scraps once. Place the biscuits on the parchment paper lined baking sheet. Bake for 10 minutes until they are lightly golden. Serve warm with butter and honey. Makes 1 dozen biscuits.
Potato Pancakes
There are many versions of Potato Pancakes, but I think that mine is especially tasty. Make the batter just before you plan to cook the pancakes because if you let the batter sit then it will turn brown. Serve with applesauce.
INGREDIENTS
2 Pounds Peeled Potatoes
1 Cup Unbleached Flour
2 Large Eggs
1/3 Cup Thinly Sliced Green Onions
2 Teaspoons Minced Garlic
1 Teaspoon Salt
½ Teaspoon Freshly Ground Pepper
Vegetable Oil For Frying
Applesauce For Garnish
Grate the potatoes in a large bowl. Use the medium size hole on the grater. Mix with all of the other ingredients except for the applesauce. Mix well and cover completely with plastic wrap. The pancake mixture should be used within 10 minutes after preparing. Heat a large skillet on high heat and fill with at least 1/16 inch of oil. Scoop ½ cup of the batter onto the hot skillet. Spread the mixture out so that that pancake is ¼ inch thick. Do not overcrowd the pan. Lower the heat to medium and cook until one side is crispy and brown. Flip the pancake over and brown the other side. Transfer to paper towels to absorb excess grease. Keep warm and crisp. Makes 8 Potato Pancakes.