tag:blogger.com,1999:blog-33871900320017207382024-02-20T12:08:21.810-05:00doughadearneedtoknead.blogspot.comdoughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.comBlogger58125tag:blogger.com,1999:blog-3387190032001720738.post-45167056248075857032013-04-10T12:42:00.002-04:002013-04-11T14:10:36.020-04:00A Vist to Poilane in Paris<div class="separator" style="clear: both; text-align: center;">
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For most people travelling to Paris, France the itinerary would include all the iconic sites of Paris; the Eiffel Tower, a walk along the Seine, the Louvre, Notre-Dame, the Arc de Triomphe, a stroll along the Champs Elysees, and the many quaint Parigienne cafes, among others, but for me my trip would not have been complete without a visit to Poilane, the ever so famous panettiere. The window display promised a delicious array of breads to choose from and window shopping the works of art they call bread would have been enough for some.</div>
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Those lovely boules that I'd seen many times in books and magazines with the famous P marking were right in front of me not to mention the incredible work of art of grapes and leaves on the boules next to them. I didn't buy one of the boules because they were so large and there was no suitable place to store so much bread at the hotel. Instead I bought smaller buns that the staff assured me was the same recipe and that would sate my craving for a taste of their wonderful bread.</div>
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The staff could see my enthusiasm and were only to willing to answer any questions I had for them. As a matter of fact one woman who did not speak English very well went to the back to retrieve a baker with a better command of the English language. So much for all those stories you hear about how rude and aloof the French could be. The people here were just lovely and accommodating as was the case with most of the people I encountered on my travels throughout Paris and the south of France. In one bakery in the south after seeing my enthusiasm about bread baking the owner invited me and a friend to his small kitchen at the back of the store to show us where he made his bread and happily showed me a large pail of preferment in his refrigerator that would make the next day's batch. He removed the lid so that we could smell the most beautiful dough and said "the dough does not smell strong, that is how is should be". I would have gladly showed up the next day to work baking bread with him had he invited me.</div>
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I left with a selection of freshly baked breads that I would share with the group of friends I was traveling with. I had come to Paris eager to visit Poilane and the quaint shop and the wonderfully friendly staff there made the experience unforgettable.</div>
doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com4tag:blogger.com,1999:blog-3387190032001720738.post-15920056479682111752013-03-08T08:19:00.003-05:002013-03-09T10:40:27.295-05:00Cranberry Nut Rolls<br />
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I'm afraid I haven't been a very good blogger for the last few months and I felt that perhaps it was high time I posted something and hopefully connect with some of my blogger friends. <br />
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I suppose that another reason I haven't blogged lately is because I've taken a hiatis from bread baking. I guess I was busy with other things and I figured it wouldn't be a bad thing to give my body a break from all that gluten that I love so much, and that is not to say that I've cut out bread altogether, because I haven't, but when I was baking bread on an almost daily basis you can just imagine how much of it I ate.<br />
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Anyway I made these a while ago and if I remember well they were quite good. They are chock full of cranberries and have a nice crunch from the walnuts and I would be quite happy to have these for breakfast anytime. I found this recipe on Epicurious by Peter Reinhart. I won't post the recipe here as it is very easy to find on the Epicurious site. With Easter just around the corner these would make a nice addition to the breakfast table and I suspect they will go fast. <br />
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I hope you give them a try because I know you will not be disappointed.doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com5tag:blogger.com,1999:blog-3387190032001720738.post-70707543832893147692012-04-29T16:30:00.000-04:002012-05-02T08:52:16.320-04:00Pane di Noci - Walnut Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Wu3RVQXhE3ozmtzLsmyOIDBrJEkLjLO1T5LyEtv4a35KfJ62BMiz4iR1Fk9fE8pN_A3vlobift6XrYeI8f8K5lul9T_A4HSyFfRIblvGR32uqSiU-1iG2YLLn1nGG3fTqaJ_DgUct9yp/s1600/Walnut+Bread+%252814%2529.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5716965087159687906" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg5Wu3RVQXhE3ozmtzLsmyOIDBrJEkLjLO1T5LyEtv4a35KfJ62BMiz4iR1Fk9fE8pN_A3vlobift6XrYeI8f8K5lul9T_A4HSyFfRIblvGR32uqSiU-1iG2YLLn1nGG3fTqaJ_DgUct9yp/s320/Walnut+Bread+%252814%2529.JPG" style="cursor: hand; height: 240px; width: 320px;" /></a><br />
After running some errands, Randy and I decided that we would go out for pizza instead of going home to cook dinner. We wanted to try the newly opened pizza place on St. Clair Avenue with a rather interesting name of Pizza e Pazzi. The direct translation to this is not Crazy for Pizza or Nuts for Pizza but Pizza and Crazies. Wow I thought, only the Italians with their romantic language can get away with a name like that. I imagined opening up a pizza joint and calling it Pizzas and Crazies and laughed thinking that no one would set foot in the place, yet Pizza e Pazzi constantly has lineups out the door.<br />
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Even though we were there for pizza, shortly after we were seated our server brought us a basket of assorted breads, which they informed us are baked daily on the premises. Randy chose a chiabatta bun and I opted for a slice of walnut bread. After smearing the bread with a pad of butter, I was quite pleased with my choice, and had that basket included a wheel of brie and some olives I could have easily called it dinner and left quite satisfied.<br />
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A few days later as I once again leafed through the Italian Baker by Carol Fields I happened to come across a recipe for Walnut Bread, and with the incredible slice I'd had at Pizza e Pazzi still fresh on my mind there was no doubt I would give this recipe a try.<br />
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I was quite happy that the recipe was for a straight dough method which meant I could get started right away. The only extra step in this recipe was to toast the walnuts lightly. I was so happy that I didn't have to rub the skins off the walnuts, a step I loathe because as much as I rub I rarely get enough skins off.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Ox6ttsb5temd7__oUiL1DRAPXIHc3s9dxMHg2JrlYJX8LuElgcCQ80DIXijxlydhJ8BbcDjd9WQC_SDxq-vpcXI9kNStmgVIpHhIjui-I557NPQAtspXq5FdUOUhACXKQCzk8Gh5XyYL/s1600/Walnut+Bread+%25285%2529.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5716928817866490930" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj5Ox6ttsb5temd7__oUiL1DRAPXIHc3s9dxMHg2JrlYJX8LuElgcCQ80DIXijxlydhJ8BbcDjd9WQC_SDxq-vpcXI9kNStmgVIpHhIjui-I557NPQAtspXq5FdUOUhACXKQCzk8Gh5XyYL/s320/Walnut+Bread+%25285%2529.JPG" style="cursor: hand; height: 240px; width: 320px;" /></a><br />
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The walnuts were added to the dough while it was mixing in the KitchenAid as opposed to adding the nuts by hand after the dough has been kneaded for awhile which made the whole process very easy.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivo8LTj9LRh7VZcfobXExWTIpG_KVlwdZQ5eP2sMHNad_epWSJ8rniYXHYufYMLED1pLKxBJdhWh8P2vnIafrd4dqpGTvOh20DgvbfilhJr6mrZBOvAzjZc8Xcl2FElf-XtUfLtz_vh0eM/s1600/Walnut+Bread+%25288%2529.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5716928809193233010" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivo8LTj9LRh7VZcfobXExWTIpG_KVlwdZQ5eP2sMHNad_epWSJ8rniYXHYufYMLED1pLKxBJdhWh8P2vnIafrd4dqpGTvOh20DgvbfilhJr6mrZBOvAzjZc8Xcl2FElf-XtUfLtz_vh0eM/s320/Walnut+Bread+%25288%2529.JPG" style="height: 240px; width: 320px;" /></a><br />
After one rise I shaped it into a long log and joined the ends to form a ring.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoy65lyk3rMTsqH8eomSx9d5WoM63r4Rpvw19ZESuLQKDvTbyb6sra0XIwl32tBYC2SowDUkZ1B1hLgBPmlR8UyKjnlg5OItF85-vrS0evjlmfJGrzJyA62yHhLuJxACteZXLAHOFlEtMe/s1600/Walnut+Bread+(13).JPG" imageanchor="1" style="clear: left; float: left; margin-bottom: 1em; margin-right: 1em;"><img border="0" height="240px" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhoy65lyk3rMTsqH8eomSx9d5WoM63r4Rpvw19ZESuLQKDvTbyb6sra0XIwl32tBYC2SowDUkZ1B1hLgBPmlR8UyKjnlg5OItF85-vrS0evjlmfJGrzJyA62yHhLuJxACteZXLAHOFlEtMe/s320/Walnut+Bread+(13).JPG" width="320px" /></a></div>
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After about 50 minutes in the oven you are rewarded with a very large ring worthy of oohs and aahs.<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gmbIJtXaCPg-iC0X5cRpxRhqzxVkTep7S4qH-UcBcSYIBsjY1O_TXiTNOE2vUko3naXigees7W-MZ0DlqAAGi4KLnf6eM_7woazveF3i_-VE9z2v153yy-JG7ViqKVuff0TnqNTksDA9/s1600/Walnut+Bread+%252816%2529.JPG"><img alt="" border="0" id="BLOGGER_PHOTO_ID_5716965696594810962" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi8gmbIJtXaCPg-iC0X5cRpxRhqzxVkTep7S4qH-UcBcSYIBsjY1O_TXiTNOE2vUko3naXigees7W-MZ0DlqAAGi4KLnf6eM_7woazveF3i_-VE9z2v153yy-JG7ViqKVuff0TnqNTksDA9/s320/Walnut+Bread+%252816%2529.JPG" style="cursor: hand; height: 240px; width: 320px;" /></a><br />
The difference between this bread and the bread I had at Pizza e Pazzi was that this bread's crumb was much darker as if it had been made with whole wheat flour. The darker crumb, however, comes entirely from the ground walnuts. And as far as taste I'd almost say that this one was better. It was especially good on its own with some butter. In her introduction Carol Fields wrote that Italians like eating this bread with soft fresh cheese but I thought it would also make great chicken sandwiches as well. With a ring as large as this one was I was able to have my fill and store some in the freezer. I highly recommend this bread and if you like nuts in your breads you'll go crazy for this one.<br />
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<b>Pane di Noci - Walnut Bread</b><br />
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2 cups (200 grams) walnut pieces, plus 4 to 6 perfect halves for the ring mold.<br />
2-1/2 tsp. active dry yeast (I used instant)<br />
1/4 cup honey<br />
1-1/3 cups warm water<br />
2 tbsp. olive oil<br />
3-3/4 cups (500 grams) unbleached all-purpose flour<br />
1-1/2 tsp. salt<br />
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Toast the walnuts on a baking sheet in a 400 F. oven for 10 minutes. Chop the walnuts to coarse crumbs with a sharp knife or in a food processor fitted with the steel blade.<br />
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Stir the yeast and honey into the water in a mixer bowl; let stand until foamy, abut 10 minutes. Stir in the oil with the paddle. Add the flour, salt and walnuts and mix until the dough come together. Change to the dough hook and knead until soft, moist, and fairly dense. 4 to 5 minutes. Knead briefly by hand on a lightly floured surface.<br />
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First Rise - Place the dough in an oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 -1/4 hours.<br />
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Shaping and Second Rise - Turn the dough out onto a lightly floured surface. Without punching it down or kneading it, shape in into a log and join the ends to make a ring. Your may place the ring in an oiled ring mold with 4 to 6 walnut halves set in the bottom, so that when the bread is baked and turned out of the mold the nuts are on the top. The dough can also be baked in a free-form ring or round loaf. Place the free-form loaf on a floured peel or oiled baking sheet. Cover the dough with plastic wrap and let rise until doubled about 1 hour.<br />
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Baking- Heat the oven to 400 F. If you are using a baking stone, turn the oven on 30 minutes before baking and sprinkle the stone with cornmeal just before sliding the loaf onto it. (I used parchment paper on a cookie sheet). Bake for 10 minutes. Reduce the heat to 350 F.and bake 40 minutes longer. If you are baking the bread in a ring mold, bake the loaf out of the pan on a baking sheet or stone for the last 10 minutes to brown the bottom and sides. Cook completely on a rack.<br />
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Yeastspotted.</div>
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</div>doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com8tag:blogger.com,1999:blog-3387190032001720738.post-29513703488276847222012-04-05T16:05:00.013-04:002012-04-06T10:36:25.047-04:00Kifli<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8yOzl1SQtbJUcEyY5GRihVVaPV_M7oQwZTFJs7WnvFYRyBb0QN6ZHErbtQV3mmDzQPW8tl-RGa2a5txj8Xr20qboe6EBlmgbmS1o5JGoDEWN7-ZQtI6JyxLfMznOJ31o2HiDF_QvFGu-m/s1600/Making+Kifli+%252819%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5728021554026306306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8yOzl1SQtbJUcEyY5GRihVVaPV_M7oQwZTFJs7WnvFYRyBb0QN6ZHErbtQV3mmDzQPW8tl-RGa2a5txj8Xr20qboe6EBlmgbmS1o5JGoDEWN7-ZQtI6JyxLfMznOJ31o2HiDF_QvFGu-m/s320/Making+Kifli+%252819%2529.JPG" /></a><br />I just had to post these nut filled, melt in your mouth morsels that I learned to make from my mother-in-law and were always made for Easter. The original recipe used fresh yeast in the pastry which was totally foreign and a bit intimidating to me at the time some thirty plus years ago.<br /><br />This recipe which I found later does not use yeast but is almost identical in taste and produces the most flakiest pastry ever. I did alter the recipe slightly by using butter instead of margarine which made all the difference in the world. As the commercial goes, "butter is better". On Easter morning we would devour these addictive cookies with cups of coffee.<br /><br />I wish you all a very Happy Easter.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCjBJjbvpyfYDdGzTWMUs_ZsRzyrTtNgXtu8ndba9PcnAXJRh4uLtq3vXVyP1EqNRKbg84e7Wl9D_Z_lv5tPfXebOamWPSCdf9UlGZvvDHpXvySf4C1l6nDi-fnI1xfYIOoTbXMNA7DDt/s1600/Making+Kifli+%25281%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5728021544459042258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhqCjBJjbvpyfYDdGzTWMUs_ZsRzyrTtNgXtu8ndba9PcnAXJRh4uLtq3vXVyP1EqNRKbg84e7Wl9D_Z_lv5tPfXebOamWPSCdf9UlGZvvDHpXvySf4C1l6nDi-fnI1xfYIOoTbXMNA7DDt/s320/Making+Kifli+%25281%2529.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9i1Dp5pK-bwF1ZdRxjld5RJeh3fTYUZLD3AOohk2_u9_hHbHO7_1CRz5F9YX3dwV3atluCdqmOHkcYq6cXKdivWH1DTAbRS8nJOzRasDcLNz4GF2nLBanaZlHzaVhC4YI7Ik34xNkxHJ/s1600/Making+Kifli+%25282%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5728021539813517298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQ9i1Dp5pK-bwF1ZdRxjld5RJeh3fTYUZLD3AOohk2_u9_hHbHO7_1CRz5F9YX3dwV3atluCdqmOHkcYq6cXKdivWH1DTAbRS8nJOzRasDcLNz4GF2nLBanaZlHzaVhC4YI7Ik34xNkxHJ/s320/Making+Kifli+%25282%2529.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJJjawt2I66MTAdJ6FE6-9H3UzN_UTxAeOLfKXCH6c0WI7QZmwo6RAIEakr_JqccuYqFg1z_ivhgAABX7ltFjzrVgB6J7vIOEiqwi5LBhbbDRfdTLVmwHTe_jejkxoI4F9ka_XRcbrHST/s1600/Making+Kifli+%25283%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5728021532733552306" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFJJjawt2I66MTAdJ6FE6-9H3UzN_UTxAeOLfKXCH6c0WI7QZmwo6RAIEakr_JqccuYqFg1z_ivhgAABX7ltFjzrVgB6J7vIOEiqwi5LBhbbDRfdTLVmwHTe_jejkxoI4F9ka_XRcbrHST/s320/Making+Kifli+%25283%2529.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyird0kbv5f6rFE4ApMDTngQAVmGEQMawB_WePOEAYSDBfIK4b36fjcO1k6UFu3V6EujrTGEUMruEJsbBZ80AIgZOUYnppwmrfeBpY98GeKMTDCnlCpmLS78-HWzZFGTewOQyoIZhhgOD2/s1600/Making+Kifli+%25284%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5728021520305308850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhyird0kbv5f6rFE4ApMDTngQAVmGEQMawB_WePOEAYSDBfIK4b36fjcO1k6UFu3V6EujrTGEUMruEJsbBZ80AIgZOUYnppwmrfeBpY98GeKMTDCnlCpmLS78-HWzZFGTewOQyoIZhhgOD2/s320/Making+Kifli+%25284%2529.JPG" /></a><br /><br /><div><a href="tp:https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMEIBjt9N7gebvQb2ht5llpDSJuXTqTSnqwR4wI8kQMp43iY9h4RODDKh5ksf92J5elgnAyPHoF4wKEVIm776YJRfIsSDydR-FbqorY1v9g-tqFSV7AArS5J69wfnFDBo55ExIUggzsuv2/s1600/Making+Kifli+%25286%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5728019212067769234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMEIBjt9N7gebvQb2ht5llpDSJuXTqTSnqwR4wI8kQMp43iY9h4RODDKh5ksf92J5elgnAyPHoF4wKEVIm776YJRfIsSDydR-FbqorY1v9g-tqFSV7AArS5J69wfnFDBo55ExIUggzsuv2/s320/Making+Kifli+%25286%2529.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdcwYgi1v0sB9n5SdJ8e8TS0IzLYGZgN0nai-DGgdsKHyajyJwkQwYS0OphoDX8dSXVe1ymkuxCWZiIgITjdwgyxsyXjCMW7TY39Hpem2ai0SjiI2W6K-0OQG_qqzly20aKV18imWcB71U/s1600/Making+Kifli+%25287%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5728019205544877650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdcwYgi1v0sB9n5SdJ8e8TS0IzLYGZgN0nai-DGgdsKHyajyJwkQwYS0OphoDX8dSXVe1ymkuxCWZiIgITjdwgyxsyXjCMW7TY39Hpem2ai0SjiI2W6K-0OQG_qqzly20aKV18imWcB71U/s320/Making+Kifli+%25287%2529.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHHiBm4G8My5MgJKwxKVSBani0_lpDaSM_l92KLbHl6f3TTdyhfAnhjNjosKpXihK6ta-aXX8C6-kZ3YdIh1fx9dcXv59QlG2E9t46KaE7Z1mK2njo1OJUjyX3PVs3OswKAXFIu9CdH0u/s1600/Making+Kifli+%25288%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5728019192649372802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjeHHiBm4G8My5MgJKwxKVSBani0_lpDaSM_l92KLbHl6f3TTdyhfAnhjNjosKpXihK6ta-aXX8C6-kZ3YdIh1fx9dcXv59QlG2E9t46KaE7Z1mK2njo1OJUjyX3PVs3OswKAXFIu9CdH0u/s320/Making+Kifli+%25288%2529.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgoXzvJvlPPlYqsra027HrTlewNZzCh594BoYaoov3nnVKRT1_C_oT5qUNPsK9hVNIKEzHuFf3x77_wqEIm-YgO_Ojnm2xqGXy-a35fvKAfINZx5-ODuxoWPZmT9QSfhBj03MqySn7oaa5l/s1600/Making+Kifli+%252810%2529.JPG"><img style="WIDTH: 320px; 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HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5728017645484341330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqktfRw43lEZUUoc7822BiD2zxU8FCWkVs0cKkUvtF2XjcjPQSYNACdKuc1BJ4jZeKriWzsWtgSdkNhjJ86HFtZ_fQOMlT2RvsgKKghSKFfdhiZOuKL1hyphenhyphenXqorignFn3uo5ubfB6GPvyKQ/s320/Making+Kifli+%252812%2529.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZx112Gt25W47r72-n-VibhSOgImZJTX4pkDZVRdjxwR_hRp2wFxlVxJpbV6fBalcdCtBmqoxOU2N3XXApPDLm-aSphyrCx1m1FwJ-uWIHsBL8jBKSQiV4CclqQjImSaVJ7E5C36pTnuK/s1600/Making+Kifli+%252814%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5728017638935373250" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEisZx112Gt25W47r72-n-VibhSOgImZJTX4pkDZVRdjxwR_hRp2wFxlVxJpbV6fBalcdCtBmqoxOU2N3XXApPDLm-aSphyrCx1m1FwJ-uWIHsBL8jBKSQiV4CclqQjImSaVJ7E5C36pTnuK/s320/Making+Kifli+%252814%2529.JPG" /></a><br /><br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSsfz0nAWCXpeirY71pwKuLu_dAwVkvZo1Kt91hr4X17A3iUScMPQAwfIWJ8jGUTYVUBLaNruji5NRE2L4tQbnK3xjITxAyzmOWN3ukNvdIhyBnF7g2nGInzhQul71Rif5kvv77OMZiL1Y/s1600/Making+Kifli+%252816%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5728017622824599586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSsfz0nAWCXpeirY71pwKuLu_dAwVkvZo1Kt91hr4X17A3iUScMPQAwfIWJ8jGUTYVUBLaNruji5NRE2L4tQbnK3xjITxAyzmOWN3ukNvdIhyBnF7g2nGInzhQul71Rif5kvv77OMZiL1Y/s320/Making+Kifli+%252816%2529.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZdrtO1KAsEbgA2PuFsaZUV1xEwQJrX5B7nV24IRXyS3Dkax4oNYX_4mRIpTjH44E69hyphenhyphenJogb4EZZ3MsoBQ-sa-DtS6-8fRZwafPASjIJvTQ1ZuOKdmNpYexC5LmurKh_K8mQaPKwArjoe/s1600/Making+Kifli+%252815%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5728017629673834626" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjZdrtO1KAsEbgA2PuFsaZUV1xEwQJrX5B7nV24IRXyS3Dkax4oNYX_4mRIpTjH44E69hyphenhyphenJogb4EZZ3MsoBQ-sa-DtS6-8fRZwafPASjIJvTQ1ZuOKdmNpYexC5LmurKh_K8mQaPKwArjoe/s320/Making+Kifli+%252815%2529.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBjJKlkX4B417bvpsLAUwhYLi81EdQYAx6vZKKN5hicU2BzslV5A2oOz6BHT7psSJz88QmaVuNoGjyRFNivAKFhj0TxOU1WjXAssWIFimkAH0qXi0-XndDwez07RGJAHrSGh_o9qIk65d/s1600/Making+Kifli+%252817%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5728017610284800178" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQBjJKlkX4B417bvpsLAUwhYLi81EdQYAx6vZKKN5hicU2BzslV5A2oOz6BHT7psSJz88QmaVuNoGjyRFNivAKFhj0TxOU1WjXAssWIFimkAH0qXi0-XndDwez07RGJAHrSGh_o9qIk65d/s320/Making+Kifli+%252817%2529.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflQpGL3KF80r3_JYqhoesVi9UhMOkmn0ryIsDW6bS5otDMe7kkVELMERDMnOIB858vUziKXPtQO26amJrg0Oy_6aNzBUowMA2vf2ZLpA6J2o2fB0y8lnQeZY-ncwWN6YaJu5ELTGdd069/s1600/Making+Kifli+%252818%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 213px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5728015781853038066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgflQpGL3KF80r3_JYqhoesVi9UhMOkmn0ryIsDW6bS5otDMe7kkVELMERDMnOIB858vUziKXPtQO26amJrg0Oy_6aNzBUowMA2vf2ZLpA6J2o2fB0y8lnQeZY-ncwWN6YaJu5ELTGdd069/s320/Making+Kifli+%252818%2529.JPG" /></a><br /><strong>Kifli</strong><br /><br />Dough<br /><br />4 cups all-purpose flour<br />2 cups salted butter<br />4 egg yolks, lightly beaten<br />1 cup sour cream<br /><br />Filling<br /><br />4 cups walnuts, ground<br />1 cup sugar<br />½ cup milk<br />1 tbsp. almond extract<br /><br />Cut butter into flour until crumbly. Add egg yolks and sour cream and knead into a smooth dough. If the dough is very sticky knead in a little flour. Divide the dough into thirds. Take one portion of the dough and cover the rest with plastic wrap. Roll the dough out quite thin on a floured surface into a rectangle. To ensure that the dough does not stick to the counter lift the dough from time to time while rolling out and sprinkle the counter with flour. With a sharp knife cut the dough into 2-inch squares. Mix filling ingredients together and place 1 teaspoonful onto each square. Roll from one corner to form a crescent. Repeat with remaining dough. Place on ungreased cookie sheets close together and bake for about 10 minutes or until golden. Remove from oven and cool on racks for a few minutes then roll each cookie in icing sugar.</div></div></div></div></div></div></div></div></div></div></div></div>doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com4tag:blogger.com,1999:blog-3387190032001720738.post-56069774461838021412012-02-27T21:00:00.008-05:002012-02-29T17:00:03.145-05:00Spaccatini - Little Cleft Rolls<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEdPpMtGgH5KLLh5zn0j-DqmyoTRoLDQ7WKSTNwFbm1bNFqVY8SnNIcR8CSHlclp7M4LxGR2RWSMrxfb_aHLrB3dhPyCKZxjr0lk3EZJV7RzTdedmAkaHml_3DYRzRvZMQcdg_7nnh4zde/s1600/Spaccatini-+Little+Cleft+Rolls+018.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713958935261525490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiEdPpMtGgH5KLLh5zn0j-DqmyoTRoLDQ7WKSTNwFbm1bNFqVY8SnNIcR8CSHlclp7M4LxGR2RWSMrxfb_aHLrB3dhPyCKZxjr0lk3EZJV7RzTdedmAkaHml_3DYRzRvZMQcdg_7nnh4zde/s320/Spaccatini-+Little+Cleft+Rolls+018.JPG" /></a><br /><br /><div>These little rolls from The Italian Baker by Carol Fields are probably my new favourite roll. At first I was wondering why these rolls from Lugano which is actually in Switzerland were featured in The Italian Baker, but upon further investigation I learned that this scenic and picturesque town on Lake Lugano on the Italian border also known as the "Monte Carlo of Switzerland" is the largest Italian speaking city outside of Italy. So having these fabulous rolls in the Italian Baker makes perfect sense.</div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VM1SRDRPGllT_ytM8oJK9OYT5YVba1bb-Hw1163p0h9LFQlNI4WW1ZkhkN0dBoPP0j1SNW8_dfjk54ggK6ET4MJ2POiAxP3vwCqTK7kVoEv6L8mkvfrYb0CrW9vrUdpFf2z-a2rrXuhP/s1600/Spaccatini-+Little+Cleft+Rolls+005.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713958930741906034" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4VM1SRDRPGllT_ytM8oJK9OYT5YVba1bb-Hw1163p0h9LFQlNI4WW1ZkhkN0dBoPP0j1SNW8_dfjk54ggK6ET4MJ2POiAxP3vwCqTK7kVoEv6L8mkvfrYb0CrW9vrUdpFf2z-a2rrXuhP/s320/Spaccatini-+Little+Cleft+Rolls+005.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz3pDi1rSsoIXtooKNtcMiyzsrE2ammFeS589SDDMT7WJ4VqGSnsBQ7WrrCmX3VMPq-XXunkEttyOqc4ai8lUevRMXirQ8qqYeKOfu53yxpr8ItRFABFyNrhrY_tSMAKWwl5qmRlam94nv/s1600/Spaccatini-+Little+Cleft+Rolls+006.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713956679388103090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhz3pDi1rSsoIXtooKNtcMiyzsrE2ammFeS589SDDMT7WJ4VqGSnsBQ7WrrCmX3VMPq-XXunkEttyOqc4ai8lUevRMXirQ8qqYeKOfu53yxpr8ItRFABFyNrhrY_tSMAKWwl5qmRlam94nv/s320/Spaccatini-+Little+Cleft+Rolls+006.JPG" /></a></div><br /><div>I was attracted to the recipe for how easy it was to make. The night before I prepare a biga; a little flour, water and yeast mixed together and allowed to sit in a cool room overnight where it triples in volume.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9UKaEEYATYdRzJ8GTZmgspQM9pR1jQ74YRjX7a6iS7U8K_8KurboC-v3W4E9I2mMurACoPy7EU8hkuo5TalrbCsHBlWlEwIujxWhhGrAqtqCEBlDekF4CUuWWUFw8Ctz66Yxq_R43B4sH/s1600/Spaccatini-+Little+Cleft+Rolls+007.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713956673684097826" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9UKaEEYATYdRzJ8GTZmgspQM9pR1jQ74YRjX7a6iS7U8K_8KurboC-v3W4E9I2mMurACoPy7EU8hkuo5TalrbCsHBlWlEwIujxWhhGrAqtqCEBlDekF4CUuWWUFw8Ctz66Yxq_R43B4sH/s320/Spaccatini-+Little+Cleft+Rolls+007.JPG" /></a><br />In the morning I add this biga to more flour, yeast, water and salt and knead it to a smooth dough and set it in a greased bowl to rise.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizo6xL16zaXg8nuI21jZO2jsAvdECYlvi37bI7DSzThXnfjyPT2MAiStyr7MKMowenVMOK2E-NgNMvgRm-RIZcUnoAjrrWRlExziz9M4bcJqR3VxbUbpbOV3qzFE0Ggw90_9s74xP0rRCV/s1600/Spaccatini-+Little+Cleft+Rolls+008.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713956666294715922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizo6xL16zaXg8nuI21jZO2jsAvdECYlvi37bI7DSzThXnfjyPT2MAiStyr7MKMowenVMOK2E-NgNMvgRm-RIZcUnoAjrrWRlExziz9M4bcJqR3VxbUbpbOV3qzFE0Ggw90_9s74xP0rRCV/s320/Spaccatini-+Little+Cleft+Rolls+008.JPG" /></a><br />In about a hour and a half the dough has come up to the top of the bowl and is ready for shaping. By the way may I mention here that this is one of the most velvety doughs I have ever worked with, to say that it feels like a baby's behind wouldn't be far off.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1u6xJu4qy6BDp1RaU77rh6ovVMIA0eM9Q2fsyikRi8HKOKIPonIiw1M8utHj0FuYEHdnXuhlYvlAUY8c3gSmlcD3bWHpPGkCaMpl_b38i2tsLU8TyuSFQen8LhstPtwlPn3QSPZfjogk/s1600/Spaccatini-+Little+Cleft+Rolls+014.JPG"><img style="WIDTH: 240px; HEIGHT: 320px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713960242486279458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjM1u6xJu4qy6BDp1RaU77rh6ovVMIA0eM9Q2fsyikRi8HKOKIPonIiw1M8utHj0FuYEHdnXuhlYvlAUY8c3gSmlcD3bWHpPGkCaMpl_b38i2tsLU8TyuSFQen8LhstPtwlPn3QSPZfjogk/s320/Spaccatini-+Little+Cleft+Rolls+014.JPG" /></a><br />The recipe makes 16 rolls; I divided the dough into quarters then each quarter was divided into 4 pieces each weighing 55 grams.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ztczdadL3QpVGo9fLelYgYmU18pVL7Cl885qExDPra5pjGSH7Ieo2SxAf00u_MEI05kIn-tYm6N9z7d5XBeC_L4V4B6E1QN26eY0KBM435kzQ5yKi7A4NayAO4d8gU8et7H4GTgqVB7y/s1600/Spaccatini-+Little+Cleft+Rolls+009.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713955940744585682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7ztczdadL3QpVGo9fLelYgYmU18pVL7Cl885qExDPra5pjGSH7Ieo2SxAf00u_MEI05kIn-tYm6N9z7d5XBeC_L4V4B6E1QN26eY0KBM435kzQ5yKi7A4NayAO4d8gU8et7H4GTgqVB7y/s320/Spaccatini-+Little+Cleft+Rolls+009.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhObLzy9v-K2uPjgSDWeE-FC9AfLpi7ZHBqR9DkJ4N1_wFVzN5PFnR50cfyPVfbDQdmf6eV1i4BZU7Qqi1AKY4DupG8bjSBqdg2TwxRrmVmQqXqqB0szPqDIYrfPEPJILF69vbk4RCvOrA5/s1600/Spaccatini-+Little+Cleft+Rolls+013.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713955934625980722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhObLzy9v-K2uPjgSDWeE-FC9AfLpi7ZHBqR9DkJ4N1_wFVzN5PFnR50cfyPVfbDQdmf6eV1i4BZU7Qqi1AKY4DupG8bjSBqdg2TwxRrmVmQqXqqB0szPqDIYrfPEPJILF69vbk4RCvOrA5/s320/Spaccatini-+Little+Cleft+Rolls+013.JPG" /></a><br /><br /><div>The most time consuming part of making these little rolls is depressing a small dowel into each one to form a cleft. Now I suppose if you wanted to elimate this step, say because you were in a hurry, and just let the rolls rise and score with a knife no one would be the wiser. However if you did this just call them something else. I looked up the word spaccatini and found nothing, but the word "spaccare" is the verb for "to break or to split" so I am guessing that the little split in these rolls is where they got their name.</div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_ReBqWvmPNeq3ROA1sPwdjyDwuj8qGcJIU6CvOFk6293nfxEeTircSiumGzhGRFwq2hbk-f0PuLOnxegHMvsoV2yJixk8ubO07jK2WxX8QEI3iFVLhhvw133mqt0qryku3WHmS9fRWXW/s1600/Spaccatini-+Little+Cleft+Rolls+011.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713959755828075026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiS_ReBqWvmPNeq3ROA1sPwdjyDwuj8qGcJIU6CvOFk6293nfxEeTircSiumGzhGRFwq2hbk-f0PuLOnxegHMvsoV2yJixk8ubO07jK2WxX8QEI3iFVLhhvw133mqt0qryku3WHmS9fRWXW/s320/Spaccatini-+Little+Cleft+Rolls+011.JPG" /></a><br />These are then placed top side down on a floured surface, covered with a towel or in my case plastic wrap and allowed to rise for about an hour or until they are doubled. I forgot to take a picture of the rolls on the parchment upside down and also of the rolls turned back cleft side up where I reemphasized the cleft by scoring the crease with a sharp knife.</div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU7KM6_kUJ4Za19CIK2yXfQdcrChLKptUimscQeWHRRVPMQ6dq2RetsYyNWwlh81RInMC6PiN2fqD730_rTq3Wfzqe61YhjgvKZUy9wf1vVzZYbBXjQhMAy5tF8KW7G7hBIr6qkUC9n9z3/s1600/Spaccatini-+Little+Cleft+Rolls+016.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5713955926277760370" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgU7KM6_kUJ4Za19CIK2yXfQdcrChLKptUimscQeWHRRVPMQ6dq2RetsYyNWwlh81RInMC6PiN2fqD730_rTq3Wfzqe61YhjgvKZUy9wf1vVzZYbBXjQhMAy5tF8KW7G7hBIr6qkUC9n9z3/s320/Spaccatini-+Little+Cleft+Rolls+016.JPG" /></a><br />They are baked in a 425 degree oven for about twenty minutes and when they are done you are rewarded with these crusty rolls with a lovely slightly chewy crumb. So whether you are Swiss or Italian I can't imagine that you would turn these down.</div><br />Yeastspotted.<br /><br /><br /><div><strong>Spaccatini – Little Cleft Rolls</strong></div><br /><br /><div><strong>Biga </strong></div><br /><br /><div>Makes 2-1/3 cups (about 585 grams)<br />¼ teaspoon active dry yeast<br />¾ cup warm water<br />¾ cup plus 1 tablespoon plus 1 teaspoon water, room temperature<br />2-1/2 cups (about 350grams) unbleached all-purpose flour<br />Stir the yeast into the warm water and let stand until creamy, about 10 minutes. Stir in the remaining water and then the flour, 1 cup at a time.<br />Mix with a wooden spoon for 3 to 4 minutes or mix with the paddle attachment of the mixer at low speed for 2 minutes.<br />Remove to a lightly oiled bowl, cover with plastic wrap, and let rise at a cool room temperature for 6 to 24 hours. The starter will triple in volume and still be wet and sticky when ready. Cover and refrigerate until ready to use. When needed scoop out desired amount.<br /><br /><strong>Dough </strong></div><br /><br /><div>¾ teaspoon active dry yeast<br />½ cup warm water<br />2 cups (500 grams) Biga<br />About 2 cups (250 grams) unbleached all-purpose flour<br />1 teaspoon (5 grams) salt<br />Stir the yeast into the water in a mixer bowl; let stand until creamy, about 10 minutes. Add the starter and mix with the paddle until the starter is broken up. Add the flour and salt and mix until the dough comes together. Change to the dough hook and knead at low speed 2 minutes, then at medium speed 1 minute. If you want, finish kneading briefly by hand on a floured surface; you will probably need 1 to 2 tablespoons additional flour.<br />First Rise. Place the dough in a lightly oiled bowl cover tightly with plastic wrap, and let rise until doubled, 1-1/2 to 2 hours.<br />Shaping and Second Rise. Cut the dough into 16 pieces, each about the size of a lemon. Shape each piece into a ball on a floured surface; then, with the edge of your hand, a dowel, or the floured handle of a wooden spoon make a deep indentation down the center of each ball. Place the rolls cleft side down, on a well-floured surface. Cover with a towel and let rise until doubled, about 1 hour.<br />Baking. Heat the oven to 425 degrees F. Just before baking, turn each roll over and reemphasize the cleft. Place the rolls, cleft side up, on lightly oiled or parachment-lined baking sheet. Bake 20 to 25 minutes, spraying 3 times with water in the first 10 minutes. Cool on a rack. </div></div></div></div>doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com10tag:blogger.com,1999:blog-3387190032001720738.post-68715514881406027192012-02-15T10:00:00.010-05:002012-02-15T23:09:21.332-05:00Banana Nut Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_Nw7Qhd8ZhGdG9m-QaCVjsN6PT_oqthlN7c6vKXdqYUDaEnfhMumOzJQ8t08WlYDa1CzJZPhpZS3lxXlEfV-9HQZQUTKuzHw5eIompUujxtgy_dfJYknG7G0HOCupLoF_I4fRWcY_xKY/s1600/Banana+Bread+%252811%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5709503890012907762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi4_Nw7Qhd8ZhGdG9m-QaCVjsN6PT_oqthlN7c6vKXdqYUDaEnfhMumOzJQ8t08WlYDa1CzJZPhpZS3lxXlEfV-9HQZQUTKuzHw5eIompUujxtgy_dfJYknG7G0HOCupLoF_I4fRWcY_xKY/s320/Banana+Bread+%252811%2529.JPG" /></a><br />It had been such a long time since I'd made this banana bread, but finally I had enough bananas at their peak to whip one up. You see, I don't <span id="SPELLING_ERROR_0" class="blsp-spelling-error">usually</span> buy a whole lot of bananas but when I do I buy enough to hopefully have some left over to make this quick bread. But then one of two things can happen that changes my plans: for one, all the bananas are eaten or two, I don't have time to bake and the bananas go from being too ripe to eat to overly ripe and ready for the garbage bin. But this time the timing was right - I had three fragrant bananas that I could smell from another room and perfect for putting into this bread.<br /><br />I have had this recipe for such a long time that I don't remember where it came from but it is easy and a very good one and I wanted to share it.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtx94ARXwNnKAxVyiGaCY0FYIxq68VxLSTFO8j5vLzP3AKvKFw0X8scMU-wSdy7sJa20JVH1K6J_8OeCRQ37INSvbo1KKVpOWurHceuCDQi4KYcGGvXVnn4joaPmv1St63r_-NEdqt1k7/s1600/Banana+Bread+%25282%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5709503881858946802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLtx94ARXwNnKAxVyiGaCY0FYIxq68VxLSTFO8j5vLzP3AKvKFw0X8scMU-wSdy7sJa20JVH1K6J_8OeCRQ37INSvbo1KKVpOWurHceuCDQi4KYcGGvXVnn4joaPmv1St63r_-NEdqt1k7/s320/Banana+Bread+%25282%2529.JPG" /></a><br />I begin by toasting some walnuts in a moderate oven for about eight minutes. This prevents them from turning blue while baking in the bread.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIobCYN4OL1f5u3mqKYb8ouwAgm5Z-YSSvbftUEGI9mY5R7vxD0iIGysUw2EOY4LzLipw3AEjejvM3uNIp1c1e-vycZqpYwTa2efEHM5fMLamiZEa1hFrKziULZ676y79gcX_PlMx8MI6O/s1600/Banana+Bread+%25281%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5709503876089155074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgIobCYN4OL1f5u3mqKYb8ouwAgm5Z-YSSvbftUEGI9mY5R7vxD0iIGysUw2EOY4LzLipw3AEjejvM3uNIp1c1e-vycZqpYwTa2efEHM5fMLamiZEa1hFrKziULZ676y79gcX_PlMx8MI6O/s320/Banana+Bread+%25281%2529.JPG" /></a><br />Meanwhile I mash the bananas in a bowl with a potato masher.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFvUo8yiPN1HnJ9JFRPiTWsk_Dy8qepwx54YLK7CDPeKLO83Rnk_Zr9VDD5Iyjs7QiLWCCOWOr6GiCh2YuIgMBAyhb43dTouKBqyrgtSF0CVPTEKJCj4U1XEuiPpXUypXegxZ0Y3WtFCu/s1600/Banana+Bread+%25284%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5709502941089339090" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVFvUo8yiPN1HnJ9JFRPiTWsk_Dy8qepwx54YLK7CDPeKLO83Rnk_Zr9VDD5Iyjs7QiLWCCOWOr6GiCh2YuIgMBAyhb43dTouKBqyrgtSF0CVPTEKJCj4U1XEuiPpXUypXegxZ0Y3WtFCu/s320/Banana+Bread+%25284%2529.JPG" /></a><br />In another bowl I beat the oil and sugar together and then add the eggs, and vanilla and mashed bananas and beat <span id="SPELLING_ERROR_1" class="blsp-spelling-error">vigourously</span> until the batter is well combined.<br /><br /><div><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5709502931732267922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjUUpfdTfW1gOkLlNccQL50eAzm2ioFDG9NyAZPwJftImjMR5AUEHL2JWkMU1p16blX33VFvjcAEWnjlZYpGnN9sYXubHGlwsNBCH-FsQ0V9MjxsDjxHfiEuzXN8pj3iJDf0ILDeKOVVrhN/s320/Banana+Bread+%25285%2529.JPG" /><br />Instead of adding the walnuts at the end, I decided to add the nuts to the flour mixture to prevent over beating which would make the bread tough. It turned out that this wasn't such a good idea. You see the flour got into the small crevices in the walnuts and after it was baked and sliced you could see tiny bits of flour in the nuts. The bread was still very good but not esthetically pleasing if I were to serve it at a fancy afternoon tea party. But since I wasn't having a fancy <span id="SPELLING_ERROR_2" class="blsp-spelling-error">schmancy</span> tea it really didn't matter. However, next time instead of being clever I will just follow the recipe.</div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3R1h_LjC7HCOh-x4okgUnLvmEMm7-qWOSmTteNPOlcsWHPTixTmRiUmmYqEJ9n53x6JOwKUzyMcxVuVMdtt3l-NfUan45WMgy1duGx0tVloMCKd_LIqCvfg0xhCjEaIj5GwINND1QZw0n/s1600/Banana+Bread+%25286%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5709502925233721762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg3R1h_LjC7HCOh-x4okgUnLvmEMm7-qWOSmTteNPOlcsWHPTixTmRiUmmYqEJ9n53x6JOwKUzyMcxVuVMdtt3l-NfUan45WMgy1duGx0tVloMCKd_LIqCvfg0xhCjEaIj5GwINND1QZw0n/s320/Banana+Bread+%25286%2529.JPG" /></a><br />Anyway after I added the wet ingredients to the dry ingredients I poured the batter into a 9 x 5 inch bread pan and baked it for about one hour.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudhpVPMzVUd_1XalbP0psaHCmqQjpXGTfmkZDxRAwU6p-kJal-iuD5jntXRXEpYgJ8WuFAo4Tsc-utTJ7MBow5jWlIf9nidmspHHsdyfDyVWiLFG8VY4UEfTI2mAZpVS3sZ1s4DZtYmq9/s1600/Banana+Bread+%25287%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5709502911770616834" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgudhpVPMzVUd_1XalbP0psaHCmqQjpXGTfmkZDxRAwU6p-kJal-iuD5jntXRXEpYgJ8WuFAo4Tsc-utTJ7MBow5jWlIf9nidmspHHsdyfDyVWiLFG8VY4UEfTI2mAZpVS3sZ1s4DZtYmq9/s320/Banana+Bread+%25287%2529.JPG" /></a><br />When it was a deep golden brown I removed it from the oven and inserted a wooden skewer into the bread to make sure it was done.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOS8jQK7MX8LxkvLd7WWrfog9X79hQ7nFg1zOSX3KpziBv7XSK2ZDIper7YV5gmvRJq5FUJH7pAer0C74j2ZJLKxNDf0r_IPDDu6dlgWxRtmDOfW6w2T5n6cNMkNUjwtTlKU5NFqmnFtD2/s1600/Banana+Bread+%25288%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5709502906064162498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgOS8jQK7MX8LxkvLd7WWrfog9X79hQ7nFg1zOSX3KpziBv7XSK2ZDIper7YV5gmvRJq5FUJH7pAer0C74j2ZJLKxNDf0r_IPDDu6dlgWxRtmDOfW6w2T5n6cNMkNUjwtTlKU5NFqmnFtD2/s320/Banana+Bread+%25288%2529.JPG" /></a><br />This banana bread is moist and fragrant from the bananas with a nice crunch from the walnuts. Over the years I have made many different recipes of banana bread but I always come back to this one and with good reason.<br /><br /><strong>Banana Nut Bread<br /></strong><br />½ cup cooking oil<br />1 cup sugar<br />2 eggs, beaten<br />3 ripe bananas, mashed<br />2 cups all-purpose flour<br />1 tsp. baking soda<br />½ tsp. baking powder<br />½ tsp. salt<br />3 tbsp. milk<br />½ tsp. vanilla extract<br />½ cup chopped toasted walnuts<br /><br />Preheat oven to 350 F.<br /></div><br />Beat oil and sugar together, Add eggs and banana pulp and beat well. Add sifted dry ingredients, milk, and vanilla. Mix well and stir in nuts. Pour into greased and floured loaf pan (9” x 5” x3”). Bake for 1 hour. Cool on a wire rack and store overnight before cutting. </div></div></div>doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com6tag:blogger.com,1999:blog-3387190032001720738.post-11018604941380830612012-02-07T13:00:00.007-05:002012-02-08T17:36:26.277-05:00Pane di Fichi - Fig Bread<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwoUSAOBwjHLfE2svZ44O9iNDW54VDeKVe0QppXZIFL0zwCr8WXDrjrEcCRBCnWHVO7CVGkHtVG03U8WjsZlj-kKJpdvx7loHpMvKYr9YqV8MRXc3nDVoqsFLFci4QfLwGgTAuQ2tMAc2/s1600/Fig+Loaves+%25285%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5703871128458666002" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWwoUSAOBwjHLfE2svZ44O9iNDW54VDeKVe0QppXZIFL0zwCr8WXDrjrEcCRBCnWHVO7CVGkHtVG03U8WjsZlj-kKJpdvx7loHpMvKYr9YqV8MRXc3nDVoqsFLFci4QfLwGgTAuQ2tMAc2/s320/Fig+Loaves+%25285%2529.JPG" /></a><br /><br /><div>I am sure I have mentioned before my weakness for fruited breads. Whether it is raisin, cranberry, blueberry, currant or you name it, it is sure to make me salivate. And if I am in a bakery and I spy a loaf of crusty raisin bread then you can bet it will find its way into my shopping cart, even if I know that I have a couple of homemade loaves in the freezer. I don't care that I can feel my hips expanding with every bite, (well maybe a little) the sheer pleasure each sweet morsel brings outweighs the cons. And not only that, once in a while for a special indulgent treat I top a slice or two with soft, melt in your mouth blue cheese like <span id="SPELLING_ERROR_0" class="blsp-spelling-error">cambazoola</span>. This delightful fig bread by Carol Fields is no exception.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzihQQMejHkcAhyphenhyphennc3VlWdN46zgF_6EmlV6c0wmCv06X3GeVD2Kb3s8mGX6_mESAm04gTb2is8kGcb8pnA5WVVOLjs9PCp_mh6p4eW2Ps1seGE3ukMnDRqzJ8QJFwjbgHRVSaT8kus24kh/s1600/Fig+Loaves+%25281%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5703871153903580258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgzihQQMejHkcAhyphenhyphennc3VlWdN46zgF_6EmlV6c0wmCv06X3GeVD2Kb3s8mGX6_mESAm04gTb2is8kGcb8pnA5WVVOLjs9PCp_mh6p4eW2Ps1seGE3ukMnDRqzJ8QJFwjbgHRVSaT8kus24kh/s320/Fig+Loaves+%25281%2529.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ2VGXjhc6XqhaOaDxVp21b7CVmbivmxaxxKv2VE7cNgSvH3tjTqFnnyW1tG6YrkZKG7lJ6R09B3PQPVHoVr7VE90xy9zSaE-ZYm0Kdu9tHu5Va7JvQpSxXdRuOSNEAaBY641eYmeyGcct/s1600/Fig+Loaves+%25282%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5703871147879264786" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQ2VGXjhc6XqhaOaDxVp21b7CVmbivmxaxxKv2VE7cNgSvH3tjTqFnnyW1tG6YrkZKG7lJ6R09B3PQPVHoVr7VE90xy9zSaE-ZYm0Kdu9tHu5Va7JvQpSxXdRuOSNEAaBY641eYmeyGcct/s320/Fig+Loaves+%25282%2529.JPG" /></a><br />In her book The Italian Baker she describes this bread as "succulent and delicious as well as easy to make" and it is. This bread probably dates back to the middle ages when the Sunday bread was enriched with honey, fruit and nuts. Fortunately we don't have to have this bread on Sundays only. Paired with some soft cheese it really is a treat to eat. The only problem is limiting how many slices to allow yourself.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGRlZXACXK8J2SCoY1MlHUD4LTBL0ve9urXP-8iJdT2vedtvv2rMt9H0OCKzRWCrFotrGpZ8tymVJDj3vAc_h3L4MmTK33eAMOgiwCtpZqgWFHS9iC8jtgq0JgdCVB_ULiB0qHbWbo5z0/s1600/Fig+Loaves+%25283%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5703871136344236226" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgeGRlZXACXK8J2SCoY1MlHUD4LTBL0ve9urXP-8iJdT2vedtvv2rMt9H0OCKzRWCrFotrGpZ8tymVJDj3vAc_h3L4MmTK33eAMOgiwCtpZqgWFHS9iC8jtgq0JgdCVB_ULiB0qHbWbo5z0/s320/Fig+Loaves+%25283%2529.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD71gqEfXcr0-A95lj8yLOr7ZzwmZggG6o0_yAcxYmkETy1_x7a9OIe8XYjf86ch1ApX1oU54GpOtS6xI_mz1lFgWD6YhjjH2kwn8lKibfVt-5GvQQxcRBap7cf1Q9GRiw4j30lHlALXT2/s1600/Fig+Loaves+%25284%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5703871166329527154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhD71gqEfXcr0-A95lj8yLOr7ZzwmZggG6o0_yAcxYmkETy1_x7a9OIe8XYjf86ch1ApX1oU54GpOtS6xI_mz1lFgWD6YhjjH2kwn8lKibfVt-5GvQQxcRBap7cf1Q9GRiw4j30lHlALXT2/s320/Fig+Loaves+%25284%2529.JPG" /></a><br />The recipe produces one round loaf but I divide the dough into three smaller portions. That way I can freeze a couple of loaves and enjoy them on a later date.<br /><br />I highly <span id="SPELLING_ERROR_1" class="blsp-spelling-corrected">recommend</span> this deliciously sweet bread and whether you have it for lunch or for breakfast, you can't go wrong.<br /><br /><strong>Pane <span id="SPELLING_ERROR_2" class="blsp-spelling-error">di</span> <span id="SPELLING_ERROR_3" class="blsp-spelling-error">Fichi</span> - Fig Bread</strong></div><br /><br /><br /><div>2-1/2 teaspoons active dry yeast or 1 small cake (18 grams) fresh yeast<br />1 cup warm water<br />1½ tablespoons olive oil<br />About 3 cups (375)grams unbleached all-purpose flour, plus 2 tablespoons for the figs<br />1 teaspoon (5 grams) salt<br />1 cup (200 grams) figs, preferably <span id="SPELLING_ERROR_4" class="blsp-spelling-error">Calimyrna</span> or Greek string figs, cut into about 12 pieces each<br /></div><br /><br /><br /><div>Stir the yeast into the water in a mixer bowl; let stand until creamy, about 10 minutes. Stir in the oil with the paddle and then 3 cups flour and the salt. Mix until the dough comes together. Change to the dough hook and knead until velvety and moist, 3 to 4 minutes. </div><br /><br /><div>First Rise. Place the dough in a lightly oiled bowl, cover tightly with plastic wrap, and let rise until doubled, about 1 hour.<br /></div><br /><br /><div>Filling. Toss the figs in 2 tablespoons flour to coat the surfaces. Turn the dough out onto a floured surface. Without punching it down, pat the dough into an oval and spread half the figs evenly over the surface; roll up the dough. Pat the dough into an oval again and sprinkle evenly with the remaining figs; roll it up again. Shape into a round loaf, being gentle but, at the same time, pulling the skin taut over the figs. Place the loaf, rough side down, on a lightly floured peel or oiled baking sheet, cover with a towel, and let rise until doubled, 1-¼ to 1-½ hours.<br /></div><br /><br /><div>Baking. Thirty minutes before baking, heat the oven with a baking stone in it to 450°F. Sprinkle the stone with cornmeal just before sliding the loaf onto it. Bake 15 minutes. Reduce the heat to 375°F. and bake 15 minutes longer. Cool completely on a rack.</div><br /><br /><div><span id="SPELLING_ERROR_5" class="blsp-spelling-error">Yeastspotted</span>.</div>doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com8tag:blogger.com,1999:blog-3387190032001720738.post-23881957419761798832012-01-28T18:00:00.001-05:002012-01-28T18:06:00.871-05:00Fresh Trout with Capers - Just the Recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFW7XGT8UkUDwHYDDYC7ImAG9AnQO-PJ3bSYTpAv557256Sic8Px7IBjHB0uSPkwSNwjBubl0McQoG-YbBvlL1dlCmPJXeHFcqS5t1KH6m6Q5KjxRmLmqpemQeR8qwxaNzXiqCpafh8RDA/s1600/Trout+with+Capers+%25281%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5702821680300989186" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgFW7XGT8UkUDwHYDDYC7ImAG9AnQO-PJ3bSYTpAv557256Sic8Px7IBjHB0uSPkwSNwjBubl0McQoG-YbBvlL1dlCmPJXeHFcqS5t1KH6m6Q5KjxRmLmqpemQeR8qwxaNzXiqCpafh8RDA/s320/Trout+with+Capers+%25281%2529.JPG" /></a><br />If you enjoy fish I highly recommend this very easy and tasty pan seared trout. <br /><br /><br />Fresh Trout with Capers<br />As seen on CityLine by Massimo Capra<br /><br /><br />Coating the filets with egg before frying helps seals in flavour, plus it keeps the trout nice and moist.<br /><br />Ingredients<br />4 x 8oz trout filet<br />2 large eggs<br />3 tbsp capers<br />1 lemon, juiced<br />Salt & pepper<br />2 tbsp olive oil<br />2 tbsp butter<br /><br />Method<br /><br />Crack the two eggs in a bowl and season with a little salt and pepper, beat them well and place the washed trout filets in them. Set aside.<br /><br />Preheat a skillet and place the butter and oil in it, remove the trout filet from the egg and place into the foaming butter skin side up.<br /><br />Cook until golden brown and then turn, add the capers and cook until done (about 2 minutes), sprinkle the lemon juice and remove from the fire after 30seconds.Remove from the skillet and place on top of a ragú of cauliflower, squash and leeks.doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com2tag:blogger.com,1999:blog-3387190032001720738.post-23779176587815132932012-01-12T14:30:00.007-05:002012-01-18T07:54:12.198-05:0026% Whole Wheat Sandwich Bread with Seeds<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7BSBbXr2ar8yyTZMLdZ5ggMw5l0oz-jAKdzRLofnomqZawCOxvxDlSKNm7JQ91ZZQG_xRjQMzFaiRRFCDNuMp3JAESdKAe4AjOdoE6IOu_V8_ZaOHA6h-WymFISiDTNWaApnImrN81hwy/s1600/682.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5698669811994010114" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7BSBbXr2ar8yyTZMLdZ5ggMw5l0oz-jAKdzRLofnomqZawCOxvxDlSKNm7JQ91ZZQG_xRjQMzFaiRRFCDNuMp3JAESdKAe4AjOdoE6IOu_V8_ZaOHA6h-WymFISiDTNWaApnImrN81hwy/s320/682.JPG" /></a><br /><br /><div>I have never considered myself to be a wimp but it seems that I am. I found a recipe for Whole Wheat Sandwich Bread with only 50% whole wheat for those who prefer less whole wheat in their bread on Rose Levy Beranbaum's site which she describes as her new favourite sandwich bread. For those of us who prefer even less whole wheat in our bread she modified the recipe to 26% Whole Wheat Sandwich Bread and titled it Special for Whole Wheat Wimps and that would include wimpy old me. Really, there is nothing wimpy about this bread at all. In fact it is a wonderful sandwich bread that even with only 26% whole wheat it is elevated to a healthier version than plain old white bread. I then proceeded to up the ante for an even healthier bread by adding some seeds. This recipe with a small amount of old sourdough added to it produces a lovely to work with dough and baked in a 5 x 9 loaf pan you are rewarded with a large loaf of bread worthy of man sized sandwiches.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88wb7NHQZkfCOPyTy-3IaCzydU3HC0rKXG5KRoG4rCIQJTP6QHsszJ0RthVU5b23hoaaR_oIGIhPzH1FZBrRbN7M9gXvGch7SwsstQfbJYwuMcGrIh6hwgAEX9I1WRaLxWgfrSSS1TaxL/s1600/681.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5698669808562776994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg88wb7NHQZkfCOPyTy-3IaCzydU3HC0rKXG5KRoG4rCIQJTP6QHsszJ0RthVU5b23hoaaR_oIGIhPzH1FZBrRbN7M9gXvGch7SwsstQfbJYwuMcGrIh6hwgAEX9I1WRaLxWgfrSSS1TaxL/s320/681.JPG" /></a><br /></div><br /><div>If your omit the old sourdough Rose instructs to bake the bread in a 4 x 8 loaf pan instead. I have to admit I prefer the smaller pan size for sandwiches so next time I make this and want to keep the old sourdough in the recipe I will just remove a small portion of dough and shape it into a roll and bake it together with the loaf.</div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Fll9bvfdz9K3iAilSB0EGxlHKxm9kBg3sj28BnMj8R4md8uTpDUo0fdLAfsKR7tFYIx_qEi4gNX93J4m_1eTE9arrPTkejPPOSkd1dRCJU8FG1Ms88SGLfSnGFvJvOD665IId7Hu7Qi5/s1600/683.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5698669804550027794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg-Fll9bvfdz9K3iAilSB0EGxlHKxm9kBg3sj28BnMj8R4md8uTpDUo0fdLAfsKR7tFYIx_qEi4gNX93J4m_1eTE9arrPTkejPPOSkd1dRCJU8FG1Ms88SGLfSnGFvJvOD665IId7Hu7Qi5/s320/683.JPG" /></a><br />If eating this bread makes me a wimp then I will proudly carry the label, and as I am sure there are many of you out there let us raise our hands in solitarity or better yet let us roll up our sleeves and bake this amazing bread. </div><br /><br /><div>You can find the recipes here: <a href="http://www.realbakingwithrose.com/2008/06/whole_wheat_sandwich_loaf.html">http://www.realbakingwithrose.com/2008/06/whole_wheat_sandwich_loaf.html</a> </div><br /><br /><div><a href="http://www.realbakingwithrose.com/2008/08/special_for_whole_wheat_wimps.html">http://www.realbakingwithrose.com/2008/08/special_for_whole_wheat_wimps.html</a><br /><br />Yeastspotted. </div></div>doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com6tag:blogger.com,1999:blog-3387190032001720738.post-20412510568411543252011-10-06T12:08:00.002-04:002011-10-06T12:30:18.475-04:00Apple Pecan Olive Oil Cake for Thanksgiving<div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm_v9QCdxt1wUvA_cKaZEJXLI0_0bLd4hzYGnfjftcykPhol-3GKABTWa-KiX1xDABKxIBUfMNqFWIgKVDnPqN7mLZs7R04s9mRp8soIc5738CIA2H-EhJSBy8F3kwBcymPihsTHVPixbi/s1600/Apple+Pecan+Olive+Oil+Cake+010.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5660412473211611634" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgm_v9QCdxt1wUvA_cKaZEJXLI0_0bLd4hzYGnfjftcykPhol-3GKABTWa-KiX1xDABKxIBUfMNqFWIgKVDnPqN7mLZs7R04s9mRp8soIc5738CIA2H-EhJSBy8F3kwBcymPihsTHVPixbi/s320/Apple+Pecan+Olive+Oil+Cake+010.JPG" /></a><br /><br />There is nothing that says fall better than an apple cake and this one from Chatelaine recipes is pretty easy to assemble and looks amazing when baked. So with our Canadian Thanksgiving just around the corner I hope this cake inspires you to bake it for your own feast.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtIS9RsI7vS4MeD8SaPfo3dgnUchXciQG0RoH0_RKskCZlBpdXkp17L_7nSQbs2EKRO7p664X4sQD0x7zobx1i7kNBooC_DJcIC3O31il03_ae3Q_gctXOIePcAfEo3tQxe-EdoDZg8x5P/s1600/Apple+Pecan+Olive+Oil+Cake+008.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5660412465538412066" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhtIS9RsI7vS4MeD8SaPfo3dgnUchXciQG0RoH0_RKskCZlBpdXkp17L_7nSQbs2EKRO7p664X4sQD0x7zobx1i7kNBooC_DJcIC3O31il03_ae3Q_gctXOIePcAfEo3tQxe-EdoDZg8x5P/s320/Apple+Pecan+Olive+Oil+Cake+008.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNZngTOSVXIXHrqoiXaO5zT0GnV6A_gjaKO3jTyv8y-UrthhqebIci-k4SHIH0EGD70yIX47_xgXKCXsT5Hk1_WKcm3W5ZaHkSGuqbi_IwVDVH4mmaG9ALFKQCKsy2B7K014dVC85yy54/s1600/Apple+Pecan+Olive+Oil+Cake+012.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5660412460147446658" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjYNZngTOSVXIXHrqoiXaO5zT0GnV6A_gjaKO3jTyv8y-UrthhqebIci-k4SHIH0EGD70yIX47_xgXKCXsT5Hk1_WKcm3W5ZaHkSGuqbi_IwVDVH4mmaG9ALFKQCKsy2B7K014dVC85yy54/s320/Apple+Pecan+Olive+Oil+Cake+012.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgriyYkAnFtma9dyv5syVCbfdA2XY99oPZfB8jbxDlFdM21vpao0VXeqUOIq8KGflGtgCaTdDlgnKAwAzqg_JVglv7iNqyX_j6h45kG4W0ZMFY3hYwTUmDKii6mJjubh9ZfhFlAq2nxysfu/s1600/Apple+Pecan+Olive+Oil+Cake+002.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5660416754694081346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgriyYkAnFtma9dyv5syVCbfdA2XY99oPZfB8jbxDlFdM21vpao0VXeqUOIq8KGflGtgCaTdDlgnKAwAzqg_JVglv7iNqyX_j6h45kG4W0ZMFY3hYwTUmDKii6mJjubh9ZfhFlAq2nxysfu/s320/Apple+Pecan+Olive+Oil+Cake+002.JPG" /></a></div><br /><div></div><br /><div>Happy Thanksgiving to everyone.</div><br /><br /><div><strong>APPLE PECAN OLIVE OIL CAKE<br /></strong></div><br /><br /><div>Ingredients<br />• 1 cup all-purpose flour<br />• 1/2 cup whole-wheat flour<br />• 3/4 tsp cinnamon<br />• 1/2 tsp baking soda<br />• 1/2 tsp nutmeg<br />• 1/2 tsp salt<br />• 1 egg<br />• 1 cup granulated sugar<br />• 2/3 cup extra-virgin olive oil<br />• 1/2 cup chopped pecans<br />• 1 1/2 cups peeled, grated apples (about 1 1/2 apples) preferably Granny Smith<br />• 1 firm red apple, preferably Royal Gala, cut in half and thinly sliced<br />• 15 pecan halves<br /><br />• FOR GLAZE:<br />• 1/4 cup brown sugar<br />• 2 tsp extra-virgin olive oil<br />This moist, delicious cake is chock full of apples and nuts, plus the goodness of whole wheat and olive oil — and it’s dairy-free! Pretty enough for parties, it’s also perfect for brunch<br /><br />1. Preheat oven to 325F. Insert the base of a 9-in. springform pan lip-side down. Lightly spray with oil, then line with parchment. Set aside.<br />2. Whisk flours with cinnamon, baking soda, nutmeg and salt in a medium bowl. Whisk egg with granulated sugar and 2/3 cup oil in a large bowl. Stir fl our mixture into egg mixture. Stir in chopped pecans and grated apples. Scrape into prepared pan and smooth top. Arrange overlapping apple slices around edge of cake. Arrange pecan halves in one layer in centre. Make glaze by stirring brown sugar with 2 tsp olive oil and 2 tsp water in a small bowl. Microwave until sugar melts, 30 sec. Brush apples and pecans with half of mixture. Reserve the rest.<br />3. Bake in centre of oven until a tester inserted into centre of cake comes out clean, about 45 min. Transfer to a rack. Brush top of warm cake with remaining sugar mixture. Run a knife between the pan and the outer edge of the cake, then remove ring. Gently remove cake from base. Let cool completely, about 1 hour. Serve with whipped cream. Keeps well at room temperature for up to 3 days.<br />Flipping the base of a springform pan will make it easier to remove the cake. </div></div>doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com5tag:blogger.com,1999:blog-3387190032001720738.post-77989153197938263612011-09-25T16:09:00.014-04:002011-09-26T13:40:34.290-04:00Open Faced Peach Tart<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsdwZJrNGTco8yUpC0GScI21jAqvobwEWbMp52PKnW4w9Eb5BgM3n9z0c9qAqvddFHOjMXmzOTrx1LdGC7hd7yqtzRaB0zWZYVwDc9LETwGEWG6NOEw99PqAysxT0NKE1vhfwJN8MYHpW9/s1600/Rustic+Peach+Pie+2010+%252811%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5656395421209369522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgsdwZJrNGTco8yUpC0GScI21jAqvobwEWbMp52PKnW4w9Eb5BgM3n9z0c9qAqvddFHOjMXmzOTrx1LdGC7hd7yqtzRaB0zWZYVwDc9LETwGEWG6NOEw99PqAysxT0NKE1vhfwJN8MYHpW9/s320/Rustic+Peach+Pie+2010+%252811%2529.JPG" /></a><br />I mentioned in the previous post that I had a couple of entries that should have been posted in August. This is number two. I thought I'd better get it in before it would no longer be relevant to the season.<br /><br />August is always bittersweet for me; the sun is noticeably setting earlier and earlier and warm days give over to cooler nights, signalling the lazy days of summer coming to an end. But the sweetest part of August is the incredable peaches that are at their peak. Our peaches come from the picturesque Niagara region just a short hour and a half drive south of Toronto, and they are at their peak from around the middle of August to early September. They are wonderfully juicy and sweet to eat as they are, but as a summer dessert, who can resist peaches baked in a flaky pastry?<br /><br />So here it is, an open faced peach tart that is to die for. I could easily eat this pie all year long. You certainly can get peaches at the market all year long but they are never as good as they are right now, so I try to make as many in this short period as I can and with no regard whatsoever to the state of my waist.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9K3C-8gEbGZnHSED3rkycD88LJCgL7ZZsak7VbV2jJqBA1nKZLroTKA3lyb8iVJQ0Jixeuk7xFyCxA2EGMFzwlUijTOzw-Yx7RrYS9hkgqlFpYEemmpW8wVRz6dexHI5zTVPuSwrtGmit/s1600/Rustic+Peach+Pie+2010+%25282%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5656395144745966354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9K3C-8gEbGZnHSED3rkycD88LJCgL7ZZsak7VbV2jJqBA1nKZLroTKA3lyb8iVJQ0Jixeuk7xFyCxA2EGMFzwlUijTOzw-Yx7RrYS9hkgqlFpYEemmpW8wVRz6dexHI5zTVPuSwrtGmit/s320/Rustic+Peach+Pie+2010+%25282%2529.JPG" /></a><br />I found this wonderful recipe by Bonnie Stern in the newpaper. If I recall the introduction to this tart recipe correctly, she was at at friend's cottage when she decided she would make an open faced peach tart for dessert. She didn't have a rolling pin to roll out the dough so she used a bottle of wine instead. Now that's what I call quick thinking and making do with what you have on hand. I love making this tart because it is so easy to assemble; just one piece of dough to roll out, no fluted edges to fuss over and no slitting the top.</div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2y8OvcpptE1Mzf4XdTRW4955GA-0VbJlgd1M4ohQeOXjbV-Kj_H14egH7e8IPMsVohvtzrxYj7y9axTErtN7_CQd5HtKSz9ptRf6m6cm4e_7RDhCSUV1z_Pd0d8PJwcj3dD5sQ4IFRkYm/s1600/Rustic+Peach+Pie+2010+%25281%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5656395150574975490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg2y8OvcpptE1Mzf4XdTRW4955GA-0VbJlgd1M4ohQeOXjbV-Kj_H14egH7e8IPMsVohvtzrxYj7y9axTErtN7_CQd5HtKSz9ptRf6m6cm4e_7RDhCSUV1z_Pd0d8PJwcj3dD5sQ4IFRkYm/s320/Rustic+Peach+Pie+2010+%25281%2529.JPG" /></a><br /></div><br /><div>The pie dough is prepared and set aside.</div><br /><div><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5656395131215599970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhWh4yZCJ6H7uCsyC8eBNWk9SgPm2wvqvfw-8KIEbnNTybzmxgMsg2c-5gVuXka8EnUJDEz-oWtKiBGutYkaiLnYSZS_uLKeGTvMYpP2Y6G0FU35yiSl3jeBNRvfUF2UjevpPJysMYvnNO0/s320/Rustic+Peach+Pie+2010+%25283%2529.JPG" /><br />The peaches are tossed with flour, brown sugar and cinnamon to coat well and centered onto a rolled circle of dough. You must remember to place the dough on parchment paper before adding the filling or you'll never move it onto the baking sheet. I have found the easiest way to do this is after you have rolled out the dough to fold it in half, then in half again and center it over the parchment paper before opening it up again.</div><br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxoc19VoiXC25laiOmpei13A6JJizS7CMDd2-8sZGIVZz0f7yPLYGn1vP9doKFjxm5MioApfQVS78f49cGMcyCwe2ekshOou-QF9kj_sNKYM23TqhS27byUe6vk2EVCTlzLn8M1O2qu_n/s1600/Rustic+Peach+Pie+2010+%25284%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5656395104980535794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihxoc19VoiXC25laiOmpei13A6JJizS7CMDd2-8sZGIVZz0f7yPLYGn1vP9doKFjxm5MioApfQVS78f49cGMcyCwe2ekshOou-QF9kj_sNKYM23TqhS27byUe6vk2EVCTlzLn8M1O2qu_n/s320/Rustic+Peach+Pie+2010+%25284%2529.JPG" /></a><br />The dough is then folded over to encase the peach filling.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67eh7IKcArfFsdGjjkVoPJVbB_Q6Cbl2CpPrOw3L4zu4kNATwKu4rqG07W5SGkkIxXCNWHSuVGSvscGWu4kHd-uLCjrOZCWVXY_613Q8i7xHrPBQwfWYS6yGEa0y48x3UrJEK3F_pwuOz/s1600/Rustic+Peach+Pie+2010+%25285%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5656393835425023778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh67eh7IKcArfFsdGjjkVoPJVbB_Q6Cbl2CpPrOw3L4zu4kNATwKu4rqG07W5SGkkIxXCNWHSuVGSvscGWu4kHd-uLCjrOZCWVXY_613Q8i7xHrPBQwfWYS6yGEa0y48x3UrJEK3F_pwuOz/s320/Rustic+Peach+Pie+2010+%25285%2529.JPG" /></a><br />And brushed with an egg wash which will give the dough a nice sheen and bake up golden brown.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ioAbbB3TKFj3JYQTil-4RICgftKJ17ciwVHLv3ppNuCJUC3Oy0XNACj3R3SHlhEmjfgC6sfXYHvIctRCdh5KOGsDHx_3i3cAPXLdIjqIcymvO6XScDvYEOwdFhVGSdv2IZpemtBqWeKf/s1600/Rustic+Peach+Pie+2010+%252810%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5656393831558190930" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj1ioAbbB3TKFj3JYQTil-4RICgftKJ17ciwVHLv3ppNuCJUC3Oy0XNACj3R3SHlhEmjfgC6sfXYHvIctRCdh5KOGsDHx_3i3cAPXLdIjqIcymvO6XScDvYEOwdFhVGSdv2IZpemtBqWeKf/s320/Rustic+Peach+Pie+2010+%252810%2529.JPG" /></a> </div><br /><div>The pie dough is further enhanced with a sprinkling of turbinado sugar and put into a hot oven to bake.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2mxW7vxfFY3euRcaTN6xVdjkyxB-aV8P2aHDvn6tcw2H_JtJUxCcKgdm2ezoBre84eZtFKL8WGKyWl8Q0wYOg1khavEjJs-pNNmHt2LucRu2R_hTgfBEpxJFaMr54Z5Zf5r7pq_AFNIAN/s1600/Rustic+Peach+Pie+2010+%252812%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5656393821514172994" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2mxW7vxfFY3euRcaTN6xVdjkyxB-aV8P2aHDvn6tcw2H_JtJUxCcKgdm2ezoBre84eZtFKL8WGKyWl8Q0wYOg1khavEjJs-pNNmHt2LucRu2R_hTgfBEpxJFaMr54Z5Zf5r7pq_AFNIAN/s320/Rustic+Peach+Pie+2010+%252812%2529.JPG" /></a> </div><br /><div>I like to serve it barely warm with a scoop of ice cream.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcHGiKJuP1MzvoAvb4HHzEECKO3_A1TXqbkYZiEpLQ3rRXFvjDbOdw94sU4nR61rMt13zMrcNNOY3wWlWNrVG7HEYh4I3Q8KyaUoWTITSovovngyMdF6eK_WmPLgNiRNyjWTAGaZS_zEW/s1600/Open+Faced+Peach+%2526+Plum+Tart+01.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5656393816385853666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjRcHGiKJuP1MzvoAvb4HHzEECKO3_A1TXqbkYZiEpLQ3rRXFvjDbOdw94sU4nR61rMt13zMrcNNOY3wWlWNrVG7HEYh4I3Q8KyaUoWTITSovovngyMdF6eK_WmPLgNiRNyjWTAGaZS_zEW/s320/Open+Faced+Peach+%2526+Plum+Tart+01.jpg" /></a><br />To change it up I have added sweet plums along with the peaches</div><br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3KyHMCx96OmiDCJCfh64Yhi3gdIgzRZLjZ7xpUk_o5vObqrgha14yM5Z5lo_45nJZM5U89MeAgySPWvlJhF9vrbB7b6P87IAk1V1KUsrFiWeIR-j_QR7KoHD4TiWzpckbXHPof_mvgMJ/s1600/IMG_2689.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5656393815897999426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3KyHMCx96OmiDCJCfh64Yhi3gdIgzRZLjZ7xpUk_o5vObqrgha14yM5Z5lo_45nJZM5U89MeAgySPWvlJhF9vrbB7b6P87IAk1V1KUsrFiWeIR-j_QR7KoHD4TiWzpckbXHPof_mvgMJ/s320/IMG_2689.JPG" /></a><br />or paired the peaches with blueberries.<br /><br /><br /><span style="font-size:130%;"><strong>Open-Faced Peach Tart<br /></strong><br /></span>Pastry<br /><br />1-1/2 cups all-purpose flour<br />Pinch of salt and sugar<br />¾ cup cold butter, cut into small pieces<br />¼ cup ice water or more<br /><br />Filling<br /><br />4 large peaches, sliced but not peeled<br />½ cup brown sugar<br />¼ tsp. ground cinnamon<br />¼ cup all-purpose flour<br />2 tbsp. cold butter diced<br /><br />Topping<br />1 egg, lightly beaten<br />2 tbsp. coarse sugar<br /><br />For pastry, place flour, salt and sugar in large bowl. Mix together, Add butter and cut into flour with a pastry blender or your fingertips. Add water and toss mixture until moistened. Lightly knead into a ball. You will probably need an extra few tablespoons of water. You can do all this with a food processor if you have one.<br /><br />Roll dough out on a floured surface to a 12 inch circle. Transfer to a baking sheet lined with parchment paper.<br /><br />Toss peaches in centre of pastry. Fold the edges over the peach mixture overlapping as you go leaving centre open. Brush pastry with egg and sprinkle with sugar.<br /><br />Bake in a preheated 425 F oven for 20 minutes. Lower heat to 375 F and bake 30 to 40 minutes more, until golden.<br /><br />Makes 6 to 8 servings. </div></div></div></div></div>doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com2tag:blogger.com,1999:blog-3387190032001720738.post-5285492783570170292011-09-12T21:00:00.013-04:002011-09-16T08:43:55.310-04:00Grilled Pizza<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSke-kpa_KmijOVfp2nPvCXysYhWgq8TcEpc4zM1lhCiqi8Vq7IPNSnjOPXAMHvZ_rSMEELqKqMAvPiYLh_SZ96MyBYDUdYOT-xPjSGdMyvrIvKhdlBM92g4NtFNLcfxyVdAs-kQPNpkT/s1600/Gilled+Pizza+%25289%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5651620101987155026" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhpSke-kpa_KmijOVfp2nPvCXysYhWgq8TcEpc4zM1lhCiqi8Vq7IPNSnjOPXAMHvZ_rSMEELqKqMAvPiYLh_SZ96MyBYDUdYOT-xPjSGdMyvrIvKhdlBM92g4NtFNLcfxyVdAs-kQPNpkT/s320/Gilled+Pizza+%25289%2529.JPG" /></a><br />I have a couple of blog entries that I should have posted in August but I was so busy, including a trip to Florida for a week, that I just kept putting it off. So I finally had to bite the bullet and sit myself in front of my computer and write about this wonderful grilled pizza. By the way the term bite the bullet comes from pre-anaesthetics days where soldiers who unfortunately needed amputation of limbs from war injuries were given a bullet to bite on to help endure the pain and prevent them from biting off their own tongue, while the limb was sawed off. Of course writing about grilled pizza really isn't painful at all, as a matter of fact it brings back memories of a delicious way to make pizza without heating your kitchen in the middle of a sweltering summer.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2q5o3JL0QPwkEJvvbYIKCyctoutrOHR-qRyrwtBvO9IRRiVBmKT0JUqCH5P0ICuoK-PzQmKHCxLfwB_y1nYifln6XNd6zO8-OeYw1l3KvSm-Na7q7ThGiB9lBhtoDskCiLolsQC8znL88/s1600/Gilled+Pizza+%25281%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5651620096929602130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh2q5o3JL0QPwkEJvvbYIKCyctoutrOHR-qRyrwtBvO9IRRiVBmKT0JUqCH5P0ICuoK-PzQmKHCxLfwB_y1nYifln6XNd6zO8-OeYw1l3KvSm-Na7q7ThGiB9lBhtoDskCiLolsQC8znL88/s320/Gilled+Pizza+%25281%2529.JPG" /></a><br />First you have to prepare the dough and you can use any favourite pizza dough. This one happens to be Fougasse Dough by Patricia Wells that I've written about before. The dough is divided; I've divided it into four pieces and each piece is stretched out on parchment paper to fit half of my barbeque grill. The parchment paper helps to transfer the dough to the grill.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEybIxeRynY9-85v9P5XJMCjJeAe9VF8R4TLjOmEqfqBrIbvaXbf7kIgNsb3zK6-ziJgyQOPCH1VcYGxp-Xfcwr5xoKcJQnmu_BRhtL1aksLuADMVhKGWXqyQCVyDBvgH6_rcDRYciJegT/s1600/Gilled+Pizza+%25282%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5651620086817629122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEybIxeRynY9-85v9P5XJMCjJeAe9VF8R4TLjOmEqfqBrIbvaXbf7kIgNsb3zK6-ziJgyQOPCH1VcYGxp-Xfcwr5xoKcJQnmu_BRhtL1aksLuADMVhKGWXqyQCVyDBvgH6_rcDRYciJegT/s320/Gilled+Pizza+%25282%2529.JPG" /></a><br />The dough is placed under a large plastic tent where they are left alone to rise for about half a hour or so.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNsiRrD48dMx1_Btwlhtpd7g27KzBdQb12YsUJ4NQXuu7SklOlFmjQeLEFlAbedzaqXuTUrZBf9egEQl489Gs5vi3nVtJC3GtTI_ruz-Z-YPi5e6vriERc0p9_6hq8XFmiPtJVjAEMhlR/s1600/Gilled+Pizza+%252812%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5651620075024082706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjjNsiRrD48dMx1_Btwlhtpd7g27KzBdQb12YsUJ4NQXuu7SklOlFmjQeLEFlAbedzaqXuTUrZBf9egEQl489Gs5vi3nVtJC3GtTI_ruz-Z-YPi5e6vriERc0p9_6hq8XFmiPtJVjAEMhlR/s320/Gilled+Pizza+%252812%2529.JPG" /></a><br />When the grill is preheated and ready I transfer two sheets of dough to my deck table.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCi4b_ec2Ycejg7peZE0ew9WlXYbt9nfBpNOQTHyw_6AuOJpvROXWg7pdXXm4-sUCByzKLykvfXmCjGIqQYJmodubZEnVIlNUv94GzeO1DNsne3uvMoxF21AOCa0F3PxwR8NLIjEXcKQN9/s1600/Gilled+Pizza+%252813%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5651619387787925458" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgCi4b_ec2Ycejg7peZE0ew9WlXYbt9nfBpNOQTHyw_6AuOJpvROXWg7pdXXm4-sUCByzKLykvfXmCjGIqQYJmodubZEnVIlNUv94GzeO1DNsne3uvMoxF21AOCa0F3PxwR8NLIjEXcKQN9/s320/Gilled+Pizza+%252813%2529.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1mEZPO8NxTVVPvat4pEGSRkOHwBH_QV1xj-cmsebLBgU6KfIwskdthANC2LRfYQue5UGbOCWppn-MIykjxH7UATZr84fuk5Cz5CBQyWe0q_wYVy9DR-ojm2c2bUKOuypvtmDzdcsKeQ-/s1600/Gilled+Pizza+%252814%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5651619379505075682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhj1mEZPO8NxTVVPvat4pEGSRkOHwBH_QV1xj-cmsebLBgU6KfIwskdthANC2LRfYQue5UGbOCWppn-MIykjxH7UATZr84fuk5Cz5CBQyWe0q_wYVy9DR-ojm2c2bUKOuypvtmDzdcsKeQ-/s320/Gilled+Pizza+%252814%2529.JPG" /></a><br />I lift one of the sheets and quickly and nimbly invert the dough onto the hot grill. When I first heard of grilling pizza I had visions of dough dripping down between the grills making a sloppy mess. Instead as soon as the dough hits the grill it coagulates and firms up immediately. I leave the parchment on the dough until it has firmed up and then peel it off carefully. At this point with your tongs on hand you lift a corner of the dough to inspect for grill marks and to access if the heat has to be adjusted. You don't want it to be too hot otherwise the dough will burn before you put the toppings on.<br /><br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuEiuaC98_Dfetd-AJfXDgmK5RirhCdGcl1F4rp3esMKJzKa0bv5bgmvfpt1ZlW6IyUuS2_EhTT-LPymRyWoWAbYAjU7WWSF6YD0mJxeBps7ejfdbic7VqIYbU-7H9_Tt8NIMsifWB5-o/s1600/Gilled+Pizza+%252815%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5651619368456556258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifuEiuaC98_Dfetd-AJfXDgmK5RirhCdGcl1F4rp3esMKJzKa0bv5bgmvfpt1ZlW6IyUuS2_EhTT-LPymRyWoWAbYAjU7WWSF6YD0mJxeBps7ejfdbic7VqIYbU-7H9_Tt8NIMsifWB5-o/s320/Gilled+Pizza+%252815%2529.JPG" /></a><br />I completely forgot to take pictures of toppings ready to go, so please imagine a bowl of tomato sauce, sliced mozzerlla, fresh basil leafs, and sliced prosciutto nearby.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQ0D3DnTc449sfG5itsHM7qGcGdGOSiUuAwuU49XpXQRYxU199AEyU1CJ43Fy_JH9LwHnr3Yy-dUo7ZYb_UfoXdplMxDzXSGtRXLUEgOc5J_cUoR7cqVkcbjiTl1mjJxNh-FUyBfBcdGt/s1600/Gilled+Pizza+%252811%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5651619358990218594" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgNQ0D3DnTc449sfG5itsHM7qGcGdGOSiUuAwuU49XpXQRYxU199AEyU1CJ43Fy_JH9LwHnr3Yy-dUo7ZYb_UfoXdplMxDzXSGtRXLUEgOc5J_cUoR7cqVkcbjiTl1mjJxNh-FUyBfBcdGt/s320/Gilled+Pizza+%252811%2529.JPG" /></a><br />When the underside of dough has nice grill marks like this and the top has bubbled up you turn it over and quickly start adding the toppings. It is also wise to wear oven mitts to protect your hands from the heat. At this point I add another sheet of dough on the other half of the grill.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLcDniTuPPQ18qCkNZRen7ywj8Ek1RushOi79mRXL87TBlabwPzGaIQ2_z_94kBFZEYAUMfmWkCoief4-87_fz1q9WREShpRwHEG5SmqWchyzg4V6Wl4iCFN1asPKOgtRZjCv6EImIrlI/s1600/Gilled+Pizza+%25283%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5651619350614053330" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrLcDniTuPPQ18qCkNZRen7ywj8Ek1RushOi79mRXL87TBlabwPzGaIQ2_z_94kBFZEYAUMfmWkCoief4-87_fz1q9WREShpRwHEG5SmqWchyzg4V6Wl4iCFN1asPKOgtRZjCv6EImIrlI/s320/Gilled+Pizza+%25283%2529.JPG" /></a><br />Really you can add any toppings you wish. The key here is to not overload the dough. I think the simplicity of a Pizza Margarita works very well here. I upped the anti on a couple of the pizzas by adding sliced prosciutto after they came off the grill. I think this method of cooking pizza is the next best thing to a wood burning oven. It is incredibly delicious. I especially like to have it with a mesculin salad which makes quite a memorable meal.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLy4lJyo2vmfU3Z6hEkkYRqNenLHnM051rRl7G_hOaW3CGqX6L1D1SW1JavDA6h6kosAox11WVVdpd5rS6I_nFt7XMnJDqFrx7VUZocdB8pVHp_CpKarHeAq1VGoqxwCiUSMceCJw1_RX/s1600/Gilled+Pizza+%25288%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5651632148597790514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhvLy4lJyo2vmfU3Z6hEkkYRqNenLHnM051rRl7G_hOaW3CGqX6L1D1SW1JavDA6h6kosAox11WVVdpd5rS6I_nFt7XMnJDqFrx7VUZocdB8pVHp_CpKarHeAq1VGoqxwCiUSMceCJw1_RX/s320/Gilled+Pizza+%25288%2529.JPG" /></a><br />I wish those poor soldiers had had this to bite on instead of that awful bullet. </div></div></div></div></div></div></div>doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com3tag:blogger.com,1999:blog-3387190032001720738.post-47302279614014180322011-07-12T18:58:00.002-04:002011-07-12T19:17:22.585-04:00Latticed Blueberry Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27ZkmoKAVrBq_TF37xbsgHv5tw2Sk4JatgeoIiyklgNbzD8K86-7LvLYaHCXJNmjItdM1aS9bdw-b8nkgK8iFUjzrI8Wcx0HnZAGZ4rZFpbTaAPfRt9n51btIpBrrbBuPTpXa8B0t3i2x/s1600/Latticed+Blueberry+Pie++%25283%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5628604629213979490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi27ZkmoKAVrBq_TF37xbsgHv5tw2Sk4JatgeoIiyklgNbzD8K86-7LvLYaHCXJNmjItdM1aS9bdw-b8nkgK8iFUjzrI8Wcx0HnZAGZ4rZFpbTaAPfRt9n51btIpBrrbBuPTpXa8B0t3i2x/s320/Latticed+Blueberry+Pie++%25283%2529.JPG" /></a><br />In my last post I made a blueberry pie from Martha Stewart's Pies & Tarts. I didn't lattice the last pie because I thought it would be fussy and since the pie in the book is latticed I thought for my second pie I should at least try it. It turns out it wasn't fussy at all. As a matter of fact the cut out leaf patterned pastry was probably a bit more involved. Who knew? So here it is. <br /><br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJk_4mi86stA-OpCMvPrdRpRCkNAiFj7wnmcT5WQt1TnRQ7jnvW915oNoELpi-0sxG1gF3VeyDtJ1r54q5UWT7HKfCYCYJpr7LHbzjLvn3bB51hhe4EbbyPh-fFji6T3mvs2M-cb4FaniJ/s1600/Latticed+Blueberry+Pie++%25281%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5628604612018481858" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgJk_4mi86stA-OpCMvPrdRpRCkNAiFj7wnmcT5WQt1TnRQ7jnvW915oNoELpi-0sxG1gF3VeyDtJ1r54q5UWT7HKfCYCYJpr7LHbzjLvn3bB51hhe4EbbyPh-fFji6T3mvs2M-cb4FaniJ/s320/Latticed+Blueberry+Pie++%25281%2529.JPG" /></a><br />Unfortunately I didn't photograph the weaving of the strips of pastry dough. But it is quite simple to do with alternate flipping of the strips. <br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1usWfJ88dbeQqkoHqnWYUrnyie7cS_-GsENUEfgAr8VEXLfzoqnBLtxsPAM98cDCxliitn2yZwmflndhfvSmMggAIjhbd_xymNGO5EGfswuflgbPNVsCTa7EW_Q_fCz-YctIvzv5uSlZK/s1600/Latticed+Blueberry+Pie++%25282%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5628604620011191410" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh1usWfJ88dbeQqkoHqnWYUrnyie7cS_-GsENUEfgAr8VEXLfzoqnBLtxsPAM98cDCxliitn2yZwmflndhfvSmMggAIjhbd_xymNGO5EGfswuflgbPNVsCTa7EW_Q_fCz-YctIvzv5uSlZK/s320/Latticed+Blueberry+Pie++%25282%2529.JPG" /></a><br />I didn't have a fluted pastry wheel so it probably isn't as asthetic as it could have been, but I was pleased with the way it turned out.</div><br /><div></div><br /><div>The recipe is on the previous post.<br /><br /><br /></div><br /><div></div></div>doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com4tag:blogger.com,1999:blog-3387190032001720738.post-36468101042442468082011-06-24T20:00:00.003-04:002011-06-24T20:06:33.069-04:00Blueberry Pie<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_EWc7CVoaX6rQ31JGylrkNaPN_wbvWTyDNW-cYHdjCQ9bOFj15UhoLef6nMP94Zih4wChq6dPCyp_maal6e_wYuv_px9xwj87GGmFCqENzBZSywk9jqxZ-SBwqFQcTWkm7qKVdSyaumvh/s1600/Blueberry+Pie+%25286%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621892188933002386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh_EWc7CVoaX6rQ31JGylrkNaPN_wbvWTyDNW-cYHdjCQ9bOFj15UhoLef6nMP94Zih4wChq6dPCyp_maal6e_wYuv_px9xwj87GGmFCqENzBZSywk9jqxZ-SBwqFQcTWkm7qKVdSyaumvh/s320/Blueberry+Pie+%25286%2529.JPG" /></a><br />Ah June, hockey season is finally over and blueberries are in season, fresh and abundant at the grocery store. On the day that the Stanley Cup would finally be handed over to either Boston or Vancouver I came across the most amazing looking blueberries while shopping. We were having friends over to watch the game and I decided that I would make a blueberry pie for dessert. Normally making a blueberry pie wouldn't even enter my mind (hubby doesn't like blueberries, or most fruit for that matter) but I had recently purchased Martha Stewart's Pie and Tarts and remembered an amazing looking blueberry pie in the book. Martha's version has a latticed topped pie but I find the process of proper "latticing", i.e. weaving the strips of dough, too time consuming so I opted for an easier method of just rolling out the dough and cutting out leaf patterns, with my nifty leaf pattern cutters from William Sonoma that would provide vents to allow the steam to escape and the leaf cutouts would be "glued" over the crust for a decorative finish.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnAajeKNPX-Fo8mEJKGKmZdeWUGkBv7GbjBCxnHsLqd445h0ARIuyZjAtri3IcDAAjhPseK63xA67WBykFBorTM9RFKw6ZawJLAlqzkjD0MaqwzcwSab_wAzd-8DKQulpyG9T7cf3S6AI/s1600/Blueberry+Pie+%25281%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621891941312243522" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnnAajeKNPX-Fo8mEJKGKmZdeWUGkBv7GbjBCxnHsLqd445h0ARIuyZjAtri3IcDAAjhPseK63xA67WBykFBorTM9RFKw6ZawJLAlqzkjD0MaqwzcwSab_wAzd-8DKQulpyG9T7cf3S6AI/s320/Blueberry+Pie+%25281%2529.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOqkdFRg7hKC3K4RTkDZZ3HXonpmX7JYxLxjwKBlf-A0KyQVUIVhWShkffkDM7UmYxZ3H6e7G-uJ_q-OOhPyvjHL06wuYZrDMN_C9w7YyvAsKX_xtervH1HEqw5sVhKcW6RgV1wGkurJI2/s1600/Blueberry+Pie+%25283%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621891937042795794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhOqkdFRg7hKC3K4RTkDZZ3HXonpmX7JYxLxjwKBlf-A0KyQVUIVhWShkffkDM7UmYxZ3H6e7G-uJ_q-OOhPyvjHL06wuYZrDMN_C9w7YyvAsKX_xtervH1HEqw5sVhKcW6RgV1wGkurJI2/s320/Blueberry+Pie+%25283%2529.JPG" /></a><br />The filling is so easy! Just wash the berries and pick through for any bad ones (I think I discarded only one from a 2 lb. container) and add some sugar, cornstarch, cinnamon and lemon juice. This is far easier than making apple pie (which hubby loves - he likes apples) which eliminates the peeling and chopping. The blueberries are piled onto a pastry lined pie plate and topped with the decorative pastry.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEq1Rp7uw1ScP_eCT23X_CUxrE-I3waqRKylBCPHEqYrznYxTJaRfn5Isp52n_mRsXhJlrBlm3F4eboA8guIVHBzmX2rGZrOOCSg9uppwLzaPi6sBLdYht1hsVBDMWAWnwFYgXF8PdwRK7/s1600/Blueberry+Pie+%25282%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621891929298333794" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjEq1Rp7uw1ScP_eCT23X_CUxrE-I3waqRKylBCPHEqYrznYxTJaRfn5Isp52n_mRsXhJlrBlm3F4eboA8guIVHBzmX2rGZrOOCSg9uppwLzaPi6sBLdYht1hsVBDMWAWnwFYgXF8PdwRK7/s320/Blueberry+Pie+%25282%2529.JPG" /></a><br />The pie is fluted and brushed with milk and sprinkled with a dusting of sugar. Martha brushes her pastry with an egg wash but I find my method also works well. The pie is baked in a hot 400 degree oven for 20 minutes and then the temperature is lowered to 350 degrees and baked for 55 minutes more.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cZ_uVeecQYuZa_F4BFTscOdBbKCq5DNwpTOQMkogRZbI0biBAQalNpy0YRnVQtP9CCA9l6MqBfdHLU6LtoN8MxkdVpwl9h8z1rNoD8t5Jiq5nkk1gEPbOtFvEcnhpHeiclLX4DRXCvZ7/s1600/Blueberry+Pie+%25289%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621891915888281762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8cZ_uVeecQYuZa_F4BFTscOdBbKCq5DNwpTOQMkogRZbI0biBAQalNpy0YRnVQtP9CCA9l6MqBfdHLU6LtoN8MxkdVpwl9h8z1rNoD8t5Jiq5nkk1gEPbOtFvEcnhpHeiclLX4DRXCvZ7/s320/Blueberry+Pie+%25289%2529.JPG" /></a><br />It comes out of the oven golden and beautiful, with some of the bubbling filling oozing from the vents.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0ei2njQAPspiRmfzXrpxYwVBPvW7rDAIs3TTRhaQrjdFnIm-vTE_JzOi_aFAtyhLQg6zu9-TdtFcW_UrN8Acv0DP5FW5v6kAKeMztwJ8Okblsv8ciIOEC5etnDX4qYStZnKv76lwDSBP/s1600/Blueberry+Pie+%252813%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5621891906072267650" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgX0ei2njQAPspiRmfzXrpxYwVBPvW7rDAIs3TTRhaQrjdFnIm-vTE_JzOi_aFAtyhLQg6zu9-TdtFcW_UrN8Acv0DP5FW5v6kAKeMztwJ8Okblsv8ciIOEC5etnDX4qYStZnKv76lwDSBP/s320/Blueberry+Pie+%252813%2529.JPG" /></a><br />After my son had a slice he asked me why I've never made blueberry pie before. Our friends enjoyed it as well, though they weren't happy at all that Vancouver had lost. Hubby on the other hand was so thrilled that Boston won (he was rooting for an original six team) he didn't even notice the pie.<br /><br /><strong>Blueberry Pie</strong><br /><strong></strong><br />Pastry<br />(Pate Brisee)<br />2-1/2 cups all-purpose flour<br />1 tsp. salt<br />1 tsp. sugar<br />1 cup cold unsalted butter, cut into small pieces<br />1/4 to 1/2 cup of ice water.<br /><br />Pulse flour, salt, and sugar in a food processor (or whisk together by hand in a bowl). Add butter, and pulse (or quickly cut in with a pastry blender or your fingertips) until mixture resembles coarse meal, with some larger pieces remaining. Drizzle 1/4 cup water over mixture. Pulse (or mix with a fork) until mixture just begins to hold together. If dough is too dry, add 1/4 cup more water, 1 tablespoon at a time, and pulse ( or mix with a fork).<br /><br />Divide dough in half onto tow pieces of plastic wrap. Gather into two balls, wrap loosely in plastic, and press each into a disk using a rolling pin. Refrigerate until firm, well wrapped in plastic, 1 hour or up to 1 day. (Dough can be frozen up to 3 months; thaw in refrigerator before using.<br /><br />Shortening Variation: Replace 1/2 cup of butter with 1/2 cup of cold vegetable shortening cut into to small pieces.<br /><br />Filling<br /><br />2 lbs. (about 7 cups) fresh blueberries, picked over and rinsed.<br />1/2 cup granulated sugar<br />1/4 cup cornstarch<br />1/4 tsp. cinnamon<br />1 tablespoon lemon juice<br />1 large egg yolk, for egg wash (I used milk or cream)<br />1 tablespoon heavy cream, for egg wash<br />Fine sanding sugar, for sprinkling<br /><br />Preheat oven to 400 F. On a lightly floured surface, roll out 1 disk of dough to 13-inch round, about 1/8 inch thick. Fit dough into a 9-inch pie plate.<br /><br />In a large bowl, toss together berries, granulated sugar, cornstarch, cinnamon, and lemon juice until combined. Pour mixture into pie plate piling in center.<br /><br />On lightly floured surface, roll out remaining disk of dough to 13-inch round. To make lattice, cut dough into ten 1-inch wide strips using a fluted pastry wheel. Lightly brush edge of dough in pie plate with water. Carefully arrange dough strips on top, weaving to form a lattice. Trim dough to a 1-inch overhang. Fold edges under as desired, and crimp with a fork. In a small bowl, whisk together egg yolk and cream for egg wash; brush on top of dough strips and edge of pie shell. Generously sprinkle with sanding sugar. Refrigerate or freeze pie until firm, about 30 minutes.<br /><br />Transfer pie plate3 to a parchment-lined rimmed baking sheet, and bake until crust begins to brown, about 20 minutes. Reduce heat o 350 F. Continue baking until crust is deep golden brown and juices bubble, 55 minutes more. (If crust browns <span style="color:#000000;">too</span> quickly, tent pie with foil.) Transfer pie to a wire rack; let cool completely, at least 3 hours, before serving.doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com4tag:blogger.com,1999:blog-3387190032001720738.post-86526967747484076212011-06-18T08:00:00.007-04:002011-06-18T08:38:03.244-04:00Alpine Baguettes - Alpler Baguette<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNoM5cSC97l53vAqAjz1eM1qSD_HRlbotyRkI1jpjbCmmdJMz2Qoo8XArmAYS71UKY7mTf6cqCd-8VM_egTmXXTxP9h3lf3_FwNGMhPKfp6XRyydYY0BU2r7j683df7-GeYBZxzAKLRvTc/s1600/Alpine+Baguettes+006.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617875078794222386" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiNoM5cSC97l53vAqAjz1eM1qSD_HRlbotyRkI1jpjbCmmdJMz2Qoo8XArmAYS71UKY7mTf6cqCd-8VM_egTmXXTxP9h3lf3_FwNGMhPKfp6XRyydYY0BU2r7j683df7-GeYBZxzAKLRvTc/s320/Alpine+Baguettes+006.JPG" /></a><br /><div>These wonderful baguettes by Clemens Walch who has a bakery at the base of a ski slope in Lech in the beautiful Austrian Alps are so good that Daniel Leader included the recipe in his book Local Breads. I was drawn to this bread because of my favourite mixture of seeds in the dough, mainly sunflower, pumpkin, flax and sesame along with some rolled oats.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtocIWzMLKCb64KonG9eVQPki4MZ3ixf_A1d6jXZgrTkj3MQzLnJeI8MRQs6LY4W0YN8BNrqF6JAc_XHZmEzfF3XBu-KnoUNdH-MTsdRPjQJMjLNd8MPyWQDpW-_VUfdG9fK6VkTCca7TC/s1600/Alpine+Baguettes+%25282%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617874704904477058" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtocIWzMLKCb64KonG9eVQPki4MZ3ixf_A1d6jXZgrTkj3MQzLnJeI8MRQs6LY4W0YN8BNrqF6JAc_XHZmEzfF3XBu-KnoUNdH-MTsdRPjQJMjLNd8MPyWQDpW-_VUfdG9fK6VkTCca7TC/s320/Alpine+Baguettes+%25282%2529.JPG" /></a><br />The seeds and rolled oats are soaked the night before to plump up and soften.</div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnVXIrUOaWxIl_2VYjpVNJ4mfrP7AtcgwGYNyi2UOjTetOQCoCfT6W0Ylfe0J63vE9AdhSmpun1p1IJQI1bsmHakoEsw2hEav-yWJD-FoN-OFMl1Ek4t0lDsN1uS6YRtT-9r1v1QNZXf5T/s1600/Alpine+Baguettes+%25283%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617874693622222690" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhnVXIrUOaWxIl_2VYjpVNJ4mfrP7AtcgwGYNyi2UOjTetOQCoCfT6W0Ylfe0J63vE9AdhSmpun1p1IJQI1bsmHakoEsw2hEav-yWJD-FoN-OFMl1Ek4t0lDsN1uS6YRtT-9r1v1QNZXf5T/s320/Alpine+Baguettes+%25283%2529.JPG" /></a></div><br /><div>The recipe has a small amount of German rye sourdough which gives the bread a slight tang. Daniel Leader gives instruction for developing a rye sourdough culture but I have to admit that I cheated here. Making his rye sourdough culture from scratch would have meant waiting for almost two weeks to develop and I just didn't have the patience for that so I used my regular sourdough culture and refreshed it a couple of times with rye flour and water. By then there was enough rye flour in the culture that I was pretty confident that it would work as well.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwvaiu24Hc-iqJWeoPdFZqSTrDpotgTPU9k_q_bd5G3DN7zhBwNf6aR8OwEOmdOQI-C-_PBC9-bWxXKNf_KZDWTClQj5PAcD56qpoIUDK8jTXX6uW4nY7hbmkNimdaiS9pkIkRLGLDsi3Z/s1600/Alpine+Baguettes+001.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617874685304684210" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjwvaiu24Hc-iqJWeoPdFZqSTrDpotgTPU9k_q_bd5G3DN7zhBwNf6aR8OwEOmdOQI-C-_PBC9-bWxXKNf_KZDWTClQj5PAcD56qpoIUDK8jTXX6uW4nY7hbmkNimdaiS9pkIkRLGLDsi3Z/s320/Alpine+Baguettes+001.JPG" /></a> </div><br /><div>The one problem I found in the recipe was the high hydration. The dough was quite wet and even after 15 minutes of mixing with the KitchenAid the gluten wasn't developing as I thought it should. I will confess that I ran out of bread flour and had to use unbleached flour so this may have caused the problem but I just added more flour along with a handful of rye flour and the dough came together just fine. It still had to be poured out of the mixer into a rising container but after a two hour rise it was manageable on a well floured surface. Next time I'll try decreasing the amount of water used to soaked the seeds and oats. I preshaped the divided dough by folding rectangles of dough into thirds and allowed them to rest covered for 10 minutes.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNmgB223f_fslFnhAV1nE9PH_pqUizMuN-dHbZXFbP6vGCZHpU7-3FNbt0XuEYVkNNpQuDDWBbCJYiFGg8U_B8LSwezRyB_-kKiHkQ3I4A0GQca71k76wpQg6tqYr8RlY2qXYmbSYojl4/s1600/Alpine+Baguettes+002.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617874665869311586" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEivNmgB223f_fslFnhAV1nE9PH_pqUizMuN-dHbZXFbP6vGCZHpU7-3FNbt0XuEYVkNNpQuDDWBbCJYiFGg8U_B8LSwezRyB_-kKiHkQ3I4A0GQca71k76wpQg6tqYr8RlY2qXYmbSYojl4/s320/Alpine+Baguettes+002.JPG" /></a><br />After the rest they were easily shaped into long baguettes, covered and allowed to rise for another 40 minutes or until they looked puffy and light.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVDnRddRhY7rYD4rO_9Mrr9jnSMpoJFzrw_0aAce9oD6ywPLlc4DxLgBdX02gg9_HZDbqkUc4JySkgrEX6V9zyvdK7t3d1hlR5tBUmWXHYK-NBTvaL-FF-fs6X98jsfhykqyY_cR5bIqtx/s1600/Alpine+Baguettes+005.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617874600069307234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjVDnRddRhY7rYD4rO_9Mrr9jnSMpoJFzrw_0aAce9oD6ywPLlc4DxLgBdX02gg9_HZDbqkUc4JySkgrEX6V9zyvdK7t3d1hlR5tBUmWXHYK-NBTvaL-FF-fs6X98jsfhykqyY_cR5bIqtx/s320/Alpine+Baguettes+005.JPG" /></a></div><br /><div>They baked up beautifully and they crackled nicely when they were removed from the oven, a sign that they were ready.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicx2l8NLCpW2M-xvAaXuYQu4c2sosh2lFxYhIFPd20ft5lwIVqgG4bgmSgQ1MCAOZIcKCzOB9EReNteQL4MpSkeMPGcAsG-NvDeqGnuPl6iX38LqKU9aNw7y-TlQEe9r8idnGsierJRUOY/s1600/Alpine+Baguettes+008.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617876172701827234" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicx2l8NLCpW2M-xvAaXuYQu4c2sosh2lFxYhIFPd20ft5lwIVqgG4bgmSgQ1MCAOZIcKCzOB9EReNteQL4MpSkeMPGcAsG-NvDeqGnuPl6iX38LqKU9aNw7y-TlQEe9r8idnGsierJRUOY/s320/Alpine+Baguettes+008.JPG" /></a></div><br /><div>This recipe is definately a keeper, as a matter of fact I now keep a rye culture in my fridge along with the regular sourdough culture. </div><br /><div>The crumb is lovely and toothsome with a nice crisp crust. The only complaint I had with this bread was that there was not enough salt for my taste, so next time I'll have to remember to add a bit more salt and it will be perfect. I really like this bread alot.</div><br /><div><strong>Alpine Baguettes</strong></div><br /><div>Yield: 3 thick baguettes, ~12 inches long (368 g each)<br />Ingredients:</div><br /><br /><div>100 g mature, 100% hydration rye sourdough<br /><div>28 g rolled oats<br /><div>28 g sunflower seeds<br /><div>28 g pumpkin seeds<br /><div>28 g flax seeds<br /><div>28 g sesame seeds<br /><div>525 g water, divided<br /><div>5 g instant yeast<br /><div>500 g unbleached bread flour<br /><div>10 g sea salt<br /><div>Refresh the rye sourdough 12 to 24 hours before mixing. Also, pour the rolled oats and seeds into a bowl and cover them with 175 g water. Soak them overnight, so that they swell and soften.</div><br /><div>When you are ready to mix the final dough, pour the remaining 350 g water into a large mixing bowl. Stir in the yeast, bread flour, soaked oasts and seeds, and salt with a rubber spatula. Stir down the rye sourdough and add it to the mixture. Stir well to combine.</div><br /><div>Use the dough hook and mix the dough on medium-low speed (3 on a KitchenAid mixer) for 8 minutes. Turn off the machine and scrape the hook and the sides of the bowl. Drape a piece of plastic wrap over the dough and let it rest in the bowl for 10 minutes. Turn the mixer back on to medium-low and knead until the dough is smooth, silky, and elastic 5 to 7 minutes more.<br /></div><br /><div>Transfer the dough to an oiled container. Cover it and let is rise until it has doubled in volume (2 to 2 1/2 hours).</div><br /><div>An hour before baking preheat the oven to 450 F with a baking stone and steam pan.<br /></div><br /><div>Divide the dough into three equal pieces. Flatten one piece of dough into a rectangle and fold it into thirds like a business letter. Turn it smooth side up. Repeat this process with the other two pieces. Cover the piece lightly and let rest on the counter for 10 minutes.</div><br /><div>Shape the pieces of dough into a baguette about 12 inches long and 2 inches wide. Dust a piece of parchment paper with flour and place the baguettes on it, seam side down, about three inches apart. Cover lightly. Proof the baguettes at room temperature until they are puffy and light, 30-40 minutes.<br /></div><br /><div>Slide the baguettes into the oven. Bake them with steam for 10-15 minutes and without steam for another 10-15. Turn the oven off and leave the baguettes in for another 5-10 minutes. Let the loaves cool for at least 30 minutes on a wire rack. These are delicious enjoyed warm.</div></div></div></div></div></div></div></div></div></div></div></div>doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com4tag:blogger.com,1999:blog-3387190032001720738.post-46272269265816812272011-06-13T11:51:00.015-04:002011-06-14T23:33:24.212-04:00Chocolate Biscuit Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCPHFoZpYxsbqUjwmnDlE6s8L-caSvXr-BVh7zcuihsusyyAPIYo_oA08ycyhWbmdKJJ_R9NeKrFOQl48PoPCeqAIrVSTDFekI4oMLyPtVo0kiJ2IH1g_xa80WvIxnMCDQpcSmbcARg12_/s1600/Chocolate+Biscuit+Cake+015.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617734224647990530" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhCPHFoZpYxsbqUjwmnDlE6s8L-caSvXr-BVh7zcuihsusyyAPIYo_oA08ycyhWbmdKJJ_R9NeKrFOQl48PoPCeqAIrVSTDFekI4oMLyPtVo0kiJ2IH1g_xa80WvIxnMCDQpcSmbcARg12_/s320/Chocolate+Biscuit+Cake+015.JPG" /></a><br />Way back in the sixties my mother used to make a cake that was called the Salami Cake. It was made with a chocolate batter and broken biscuits, the kind that you would serve with tea. The broken biscuits were mixed until well coated with the batter and then rolled into a cyclinder wrapped in aluminum foil and refrigeratered until firm. When the roll was sliced it resembled salami, the broken cookies looked like the bits of fat in salami. I used to really like it but like so many recipes this one was lost and forgotten about until this recipe for Chocolate Biscuit Cake which was featured on the Oprah show on the day William and Kate were married brought back memories of the Salami Cake.<br /><br />This cake was made for Prince William as a groom's cake because it was his favourite cake. I decided to make it because it reminded me so much of the cake I had loved.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkERbfcOicp3vcQpm6-HWmsaFfM9nx7IVLlwDuus3HtfNqbxOBiCOXhZS030yKz7ttmjijrYtZVHWxM5OiiqHnW0eUO844nqHYftbteMI3DmHi8CM1fLlIUHK9XA-Nzz9faGQIZT0aAvRA/s1600/Chocolate+Biscuit+Cake+001.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617734214503907314" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgkERbfcOicp3vcQpm6-HWmsaFfM9nx7IVLlwDuus3HtfNqbxOBiCOXhZS030yKz7ttmjijrYtZVHWxM5OiiqHnW0eUO844nqHYftbteMI3DmHi8CM1fLlIUHK9XA-Nzz9faGQIZT0aAvRA/s320/Chocolate+Biscuit+Cake+001.JPG" /></a><br />The biscuits are broken into almond sized pieces<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifucn7DM0tFgLUk526OcF9fGmBxsdampqLDYQ2Pl-MqlWg9tNqybrTdIEDAjRRlCw_v_NAqueThmny7F9LnrqcRIevyFyyJqbpQmgu62TWLEqI_uxIwcp0xWhujDpvnifTXgiPIFSi5wYO/s1600/Chocolate+Biscuit+Cake+004.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617734209721210882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifucn7DM0tFgLUk526OcF9fGmBxsdampqLDYQ2Pl-MqlWg9tNqybrTdIEDAjRRlCw_v_NAqueThmny7F9LnrqcRIevyFyyJqbpQmgu62TWLEqI_uxIwcp0xWhujDpvnifTXgiPIFSi5wYO/s320/Chocolate+Biscuit+Cake+004.JPG" /></a><br />Butter and sugar are whipped until very light and then the melted dark chocolate is mixed into the mixture.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGGdMVzB7jqBeinxxSagca6iqoUBjOHKKh04BKPc1sPQWb_E9JPl-_9Wx1WU4WS0EyRqO73BcLEjXyP6oz6ijViuZUXy4KwjWmKfYMtpt9O7P809WcWDidr4A45l5uFs1zTz_XpLgbptp-/s1600/Chocolate+Biscuit+Cake+005.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617733413661508802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiGGdMVzB7jqBeinxxSagca6iqoUBjOHKKh04BKPc1sPQWb_E9JPl-_9Wx1WU4WS0EyRqO73BcLEjXyP6oz6ijViuZUXy4KwjWmKfYMtpt9O7P809WcWDidr4A45l5uFs1zTz_XpLgbptp-/s320/Chocolate+Biscuit+Cake+005.JPG" /></a><br /></div><br /><div>An egg is added and mixed until well incorporated.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKI29-6pe9pXnsjOqz8O9tTryAjoJdGXPBz0l_-DHOGTcEf4A3n2Jh0ey3B8TyubE4BXmrVbzAhF9l8oaNS3hyi2q1FHca97JSA0Z_ki0ft6oFbAZbJltc9auRg3Fv2LpZs6EgDwXpgN4/s1600/Chocolate+Biscuit+Cake+006.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617733401422999970" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEglKI29-6pe9pXnsjOqz8O9tTryAjoJdGXPBz0l_-DHOGTcEf4A3n2Jh0ey3B8TyubE4BXmrVbzAhF9l8oaNS3hyi2q1FHca97JSA0Z_ki0ft6oFbAZbJltc9auRg3Fv2LpZs6EgDwXpgN4/s320/Chocolate+Biscuit+Cake+006.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxdPb1G1wrbK_xgGwZAXNfrft-bXXGgqerfHgeNiQ6SxpyDFucedgDlHqkgq3unqMRQn5cFl7Hp_iUfHGMMs8ursbngEwIatk-o4CtsNRmPAikv_JLw2kxtBv1w7w-3ExeIw9JvT0nrfy4/s1600/Chocolate+Biscuit+Cake+007.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617733390115608562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgxdPb1G1wrbK_xgGwZAXNfrft-bXXGgqerfHgeNiQ6SxpyDFucedgDlHqkgq3unqMRQn5cFl7Hp_iUfHGMMs8ursbngEwIatk-o4CtsNRmPAikv_JLw2kxtBv1w7w-3ExeIw9JvT0nrfy4/s320/Chocolate+Biscuit+Cake+007.JPG" /></a><br />The cookies are added to the batter and mixed until well combined and then the mixture is poured into a greased 6 inch cake pan. I used a springform pan which worked very well.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5GZPXYmFcoaMWEfVZO1CSZruWqQPX_VdJn9sWVEH5YaHjheMNX7bwceaCJV-RS_BsKVlIcPg3-MF-THmDG2P-C-vOCzzpq72hHe2AF-kuW1SALDihTjwv8KdcBr6dfxQP6KF96C8hFo9i/s1600/Chocolate+Biscuit+Cake+008.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617733382839658962" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5GZPXYmFcoaMWEfVZO1CSZruWqQPX_VdJn9sWVEH5YaHjheMNX7bwceaCJV-RS_BsKVlIcPg3-MF-THmDG2P-C-vOCzzpq72hHe2AF-kuW1SALDihTjwv8KdcBr6dfxQP6KF96C8hFo9i/s320/Chocolate+Biscuit+Cake+008.JPG" /></a> </div><br /><div>The cake is refrigerated for a few hours. Meanwhile more dark chocolate is melted and put aside to frost the cake when it has set.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAm06uQgNM_zCBNe9mV85RzeHxsEZqTkcPTmXE72AAyLn3ciascv_HSkDTcEEnCyCx4Cjqych27kjjYG_1CPwa-PA7Y_MEJW9GMMoZfPS_wA0X4uJas8qt-17oQZsxCUJs6r0xNa_00i-L/s1600/Chocolate+Biscuit+Cake+014.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617733377970963074" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiAm06uQgNM_zCBNe9mV85RzeHxsEZqTkcPTmXE72AAyLn3ciascv_HSkDTcEEnCyCx4Cjqych27kjjYG_1CPwa-PA7Y_MEJW9GMMoZfPS_wA0X4uJas8qt-17oQZsxCUJs6r0xNa_00i-L/s320/Chocolate+Biscuit+Cake+014.JPG" /></a> </div><br /><div>It looks very nice. However the cake doesn't slice nicely. I probably did not compress it enough into the pan. The chocolate coating is also hard and brittle so getting a nice clean slice was impossible.</div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocmrLXTR7Rytu5qlavKuGkpCMhbo93WVU3KOJb2Cp0BoNUY8YF-Hx5F78fyOlb65Y3n2GzqyCgIQvfQ23Zerl_1CTJWgdNPSP9xZ1LmvV6t55pq-ic5GcUTlLk-1g0XopO2bTGKLkAygZ/s1600/Chocolate+Biscuit+Cake+017.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5617734234974161842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgocmrLXTR7Rytu5qlavKuGkpCMhbo93WVU3KOJb2Cp0BoNUY8YF-Hx5F78fyOlb65Y3n2GzqyCgIQvfQ23Zerl_1CTJWgdNPSP9xZ1LmvV6t55pq-ic5GcUTlLk-1g0XopO2bTGKLkAygZ/s320/Chocolate+Biscuit+Cake+017.JPG" /></a></div><br /><div>Nonetheless it was well received by my family including my mother who was over for dinner.</div><br /><br /><div>My son said it reminded him of dobosh, a multi layered chocolate torte that is a favourite around here. My husband who wasn't going to try a piece decided to give it a try when he heard that it was similar to dobosh torte and liked it. It was very different from the cake I had known as it wasn't as easy to slice and the distinct almond flavour in the salami cake was missing here. I was glad I tried it, though I don't know that I would make it again. Then again I just might as I have a feeling my family may request this cake again.<br /><br /><br /><div><strong>Chocolate Biscuit Cake<br />by former royal chef Darren McGrady<br /></strong><br /><br /><div>Servings: Makes one 6-inch round cake (8 portions)<br /></div><br /><br /><div>Ingredients</div><br /><div><br />1/2 tsp. butter , for greasing<br />8 ounces Rich tea biscuits<br />4 ounces unsalted butter , softened<br />4 ounces granulated sugar<br />4 ounces dark chocolate , for the cake<br />1 egg<br />8 ounces dark chocolate , for coating<br />1 ounce chocolate , for decorating<br />Directions<br />To make cake: Lightly grease a 6" x 2 1/2" cake ring and place on a tray on a sheet of parchment paper.<br /><br />Break each of the biscuits into almond-size pieces by hand and set aside.<br /><br />Cream the butter and sugar in a bowl until the mixture starts to lighten.<br /><br />Melt the 4 ounces of dark chocolate and add to the butter mixture while constantly stirring.<br /><br />Beat the egg into the mixture.<br /><br />Fold in the biscuit pieces until they are all coated with the chocolate mixture.<br /><br />Spoon the mixture into the prepared cake ring. Try to fill all of the gaps on the bottom of the ring because this will be the top when it is unmolded.<br /><br />Chill the cake in the refrigerator for at least 3 hours.<br /><br />To coat and decorate: Remove the cake from the refrigerator and let it stand while you melt the 8 ounces of dark chocolate.<br /><br />Slide the ring off the cake and turn it upside down onto a cake wire.<br /><br />Pour the melted chocolate over the cake and smooth the top and sides using a palette knife.<br /><br />Allow the chocolate to set at room temperature.<br /><br />Carefully run a knife around the bottom of the cake where the chocolate has stuck to the cake wire and lift it onto a tea plate.<br /><br />Melt the remaining 1 ounce of chocolate and use to decorate the top of the cake. </div></div></div>doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com6tag:blogger.com,1999:blog-3387190032001720738.post-4893037338711813362011-06-04T15:00:00.015-04:002011-06-04T17:12:44.901-04:00Panettone<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxailMuwVJzRlXxptD9yW1SFTmNjD2yz-s5pblp9v5oPPAVqKfXnomItjbaMI9bQolKrAXqE3xcF9NuivjNuCIel0TJcXBMzZl0X8U8ISa_NwFE5T_hhUplyZ5M6bGZtjZx2rlvkH_AIKW/s1600/Mothers+Days+2011+071.JPG"><img style="WIDTH: 300px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5614415231435109154" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjxailMuwVJzRlXxptD9yW1SFTmNjD2yz-s5pblp9v5oPPAVqKfXnomItjbaMI9bQolKrAXqE3xcF9NuivjNuCIel0TJcXBMzZl0X8U8ISa_NwFE5T_hhUplyZ5M6bGZtjZx2rlvkH_AIKW/s400/Mothers+Days+2011+071.JPG" /></a><br /><br /><div>I know that panettone is a Christmas sweet bread and we are well into spring but I woke up with such a graving for a slice of this sweet bread that I just had to bake one up. There was no time to bake a superior panettone made with a pre-ferment; that would have meant waiting another day so I had no choice but to refer to a reliable straight dough recipe from Canada's Best Bread Machine Baking Recipes by Donna Washburn and Heather Butt. I only use my bread machine to mix the dough and then I proceed as with any bread and bake it in the oven. This recipe is simple to make as you just dump all the ingredients in the mixing chamber of the bread machine. The bread is scented with a grating of lemon rind, cardamon and marsala and studded with plump raisins. I omitted the currants and candied citron and added more raisins. The marsala isn't part of the recipe but it adds so much to the panettone's flavour. Sometimes I soak the raisins in the Marsala before adding them to the dough but there was no time for that. I had bought dry milk a while ago as it saves you the step of scalding milk so I thought I would try it out in this recipe and substituted the cup of milk with a cup of water and 1/4 cup of dry milk and hoped for the best.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicshdJLzgF1cPXP5DzADs6yI2gDH-XEZX2JbMUMFftBsWJEJUzSg1q7CduhH3m81PFpVEKbjdkZwEAWgqjcB2On61K-tVNcIwjsOV_iaR_mrkaQp8vCS9BmwV8-iMSlooh6WrATyocP4jm/s1600/Mothers+Days+2011+060.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5614428514942253442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEicshdJLzgF1cPXP5DzADs6yI2gDH-XEZX2JbMUMFftBsWJEJUzSg1q7CduhH3m81PFpVEKbjdkZwEAWgqjcB2On61K-tVNcIwjsOV_iaR_mrkaQp8vCS9BmwV8-iMSlooh6WrATyocP4jm/s400/Mothers+Days+2011+060.JPG" /></a><br />The dough is lovely and soft and rolled into a ball and placed in a panettone pan.<br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQNF0cpMffYpmmsT_teJXVD_-sfEyxdDHMBxxjU02jpyE5VcdEIFTUQ53liv9wjSwdQlKaf-eE9myJ-MCsWVK8ka_o3xPLlg8rGsPIOA7f7Qr9z6MLU64qRCcJbgrWvV2oW_m1KkGUZaqi/s1600/Mothers+Days+2011+063.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5614414635468612514" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjQNF0cpMffYpmmsT_teJXVD_-sfEyxdDHMBxxjU02jpyE5VcdEIFTUQ53liv9wjSwdQlKaf-eE9myJ-MCsWVK8ka_o3xPLlg8rGsPIOA7f7Qr9z6MLU64qRCcJbgrWvV2oW_m1KkGUZaqi/s400/Mothers+Days+2011+063.JPG" /></a></div>I proofed my dough in large plastic bags where it is left alone for a while.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp46Qcgqzmj9HGaXLPFVwYjv5XujwABZGSve2eCLOzv7HpLlyW1zj8usYKM6eg95PN3T9CpwteZZdC-jWA1ihLlIKYpaXHS3bsiJOJHlFtFY0mo2xicxKHbX0SHrTJDfq669LivuPyKSOf/s1600/Mothers+Days+2011+065.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5614414647945896562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhp46Qcgqzmj9HGaXLPFVwYjv5XujwABZGSve2eCLOzv7HpLlyW1zj8usYKM6eg95PN3T9CpwteZZdC-jWA1ihLlIKYpaXHS3bsiJOJHlFtFY0mo2xicxKHbX0SHrTJDfq669LivuPyKSOf/s400/Mothers+Days+2011+065.JPG" /></a></div><br /><div>When I checked it the dough had risen well over the top of the pan. I've made this recipe many times and I don't remember the rise being so significant. I think the dry milk contributed to the awsome rise.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRdrFwQWatXuCO7igi6GfBq0rb1sr2-BIPp22c7its5kE0KRYhZ2zmJoNwmfqt1ehBstApqkn0pWH2xNl1i2T_M0KKq0sU4AQM-a70nud7KbrhPGUTyXKT9XStZWHoQXcx80sWDOLhP-Yr/s1600/Mothers+Days+2011+067.JPG"><img style="WIDTH: 300px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5614414659659482674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhRdrFwQWatXuCO7igi6GfBq0rb1sr2-BIPp22c7its5kE0KRYhZ2zmJoNwmfqt1ehBstApqkn0pWH2xNl1i2T_M0KKq0sU4AQM-a70nud7KbrhPGUTyXKT9XStZWHoQXcx80sWDOLhP-Yr/s400/Mothers+Days+2011+067.JPG" /></a><br />The oven spring was also significant and I was rewarded with this lovely tall, domed sweet bread. Before baking I had to adjust the rack to the bottom of the oven to allow room for the dough to rise and not hit the top of the oven.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKOF7YYtnb8FSfj8Vx12exv-r_jzNf_RkdV09G42KLy_6pa5mBO2dSYRK_kevqt6NIaY-m-POoXsWovFxI65UwxLODNoaw5wBwaStoD0tdmdQPP4t982tMf5_G9GvBvWwge84jFxyc1MW/s1600/Mothers+Days+2011+066.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5614414664295280642" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhKOF7YYtnb8FSfj8Vx12exv-r_jzNf_RkdV09G42KLy_6pa5mBO2dSYRK_kevqt6NIaY-m-POoXsWovFxI65UwxLODNoaw5wBwaStoD0tdmdQPP4t982tMf5_G9GvBvWwge84jFxyc1MW/s400/Mothers+Days+2011+066.JPG" /></a></div><br /><div>A trick I discovered was to invert the panettone into the pan to cool. The top crust is strong enough to support the panettone and hold it in place without sinking back into the pan. If you cool it in an upright position the panettone can collapse onto itself while it is still warm. Some books suggest using a pillow to support a cooling panettone but this method works as well.<br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTVvvtw-V-L9g3IAZLUEqMndzG9gwlmuK9cnMu53PskumOZpgBAJv8stwMY1_iYxbphCCxOd4HZHTY0r0s1uBYXaGz58NGJbSwyhwKEAn7bs_CbGttjkk2CIwtRrS6fLn4uC1FlL8VjNk/s1600/Mothers+Days+2011+072.JPG"><img style="WIDTH: 300px; HEIGHT: 400px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5614414627318441666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjSTVvvtw-V-L9g3IAZLUEqMndzG9gwlmuK9cnMu53PskumOZpgBAJv8stwMY1_iYxbphCCxOd4HZHTY0r0s1uBYXaGz58NGJbSwyhwKEAn7bs_CbGttjkk2CIwtRrS6fLn4uC1FlL8VjNk/s400/Mothers+Days+2011+072.JPG" /></a><br />When the panettone was still warm I sliced into it and I was quite pleased with the crumb. I could now finally have a slice with a cup of coffee. My graving was sated.<br /><br /><span style="font-size:130%;"><strong>Italian Panettone</strong></span></div><br /><div>1 cup (242 gr.) milk or 1 cup of water and 1/4 cup dry milk</div><br /><div>1 egg</div><br /><div>2 tbsp. (42 gr.) honey</div><br /><div>1 tsp. salt (I used 1-1/4 tsp.)</div><br /><div>2 tbsp. butter</div><br /><div>3 tbsp. marsala</div><br /><div>3-1/4 cups (460 gr.) all-purpose or bread flour</div><br /><div>1/2 tsp. cardamon</div><br /><div>2 tsp. bread machine yeast (instant yeast)</div><br /><div>1/2 cup raisins, (plumped in 3 tbsp. brandy or marsala)</div><br /><div>1/2 cup currants</div><br /><div>1/3 cup candied citron</div><br /><div>Measure all ingredients except currants, raisins and citron into baking pan in the order recommended by the manufacturer. Insert pan into the oven chamber. Select Sweet Cycle. Add currants, raisins and citron at the "add ingredient" signal.</div><br /><div>I use the dough cycle and allow the dough to rise twice and then shape it into a ball in place it in a panettone pan. I allow it to rise until doubled and then bake it in a 350 F. oven for about 40 minutes or until the top is golden dark brown. If the top is browing to quickly then tent it with a sheet of aluminum foil.</div><br /><div>Cool as shown above and enjoy.</div><br /><div>Yeastspotted.</div>doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com13tag:blogger.com,1999:blog-3387190032001720738.post-160753523129599572011-04-28T20:00:00.003-04:002011-04-28T19:33:43.719-04:00Beef Teriyaki - Just the Recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFHpwmnK-4BYDxFcrE1Nchaz2n9qZHq20x3rCwtA8KMyi8BIsU0dgUYLGHGc6fV8g57mgg0cYUtyPu4tKqd8v8S5q_hRnZTkL9MZZxuM_37mHx_C-z9N7wpK9MZzA4v5zxjHnquEk32atq/s1600/Beef+Stir+Fry.jpg"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5600757349286623010" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFHpwmnK-4BYDxFcrE1Nchaz2n9qZHq20x3rCwtA8KMyi8BIsU0dgUYLGHGc6fV8g57mgg0cYUtyPu4tKqd8v8S5q_hRnZTkL9MZZxuM_37mHx_C-z9N7wpK9MZzA4v5zxjHnquEk32atq/s400/Beef+Stir+Fry.jpg" /></a><br /><br /><br /><div>With the warmer days ahead you will want to spend as little time in a hot kitchen as possible. This easy and tasty stir fry dish can be whipped up in about half a hour.<br /><br /></div><br /><br /><div><strong><span style="font-size:130%;">Beef Teriyaki<br /></span></strong><br />1 lb. boneless beef sirloin steak ¾” thick<br />2 tbsp. cornstarch<br />1-3/4 cups beef stock<br />2 tbsp. soya sauce<br />¼ cup teriyaki sauce (optional)*<br />1 tbsp. packed brown sugar<br />¼ tsp. garlic powder or 1 tsp. fresh<br />4 cups broccoli flowerets<br />1 red pepper, slices<br />5 thinly sliced mushrooms<br />4 cups hot cooked rice<br /><br />Slice the beef into very thin strips. If the beef steak is slightly frozen it is easier to slice.<br />Set aside. In a bowl mix cornstarch, broth soya, stir-fry sauce, sugar and garlic. Set aside.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn7c0SnLctIx7bRVpzljiq1eInZWm2q-RSD-_aa7TUzul4a4d4UQncD4YqQlst0QB7VXE4DVAXvSEpgqzBQsnXcV5APA0Tax0Q1M8iZ_eQ6wNOHVF9pDzzZX2JD7Rp-EaAc6jnN2rcu1kB/s1600/Summer+2010+021.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5600762855851343762" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhn7c0SnLctIx7bRVpzljiq1eInZWm2q-RSD-_aa7TUzul4a4d4UQncD4YqQlst0QB7VXE4DVAXvSEpgqzBQsnXcV5APA0Tax0Q1M8iZ_eQ6wNOHVF9pDzzZX2JD7Rp-EaAc6jnN2rcu1kB/s400/Summer+2010+021.JPG" /></a></div><br /><br /><div>Stir-fry beef in a nonstick skillet or wok until browned and juices evaporate. Add broccoli, red pepper and mushrooms and cornstarch mixture. Cook until mixture boils and thickens, stirring. Serve over rice.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawko7iXWib4n7svEA2bR6LDUIlL_ViUmlIVCiL1JeZQi2aVkeJCBe56A5UtVLfq6PiVhXswI2aR2x_cx8efgtT8DDlgEmBkenYx9dQ63EPtLaoBexGKRAXNggS4CokDfhfQNnz73B1jHY/s1600/Beef+Stir+Fry+%25283%2529.JPG"><img style="WIDTH: 400px; HEIGHT: 300px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5600756843149899938" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiawko7iXWib4n7svEA2bR6LDUIlL_ViUmlIVCiL1JeZQi2aVkeJCBe56A5UtVLfq6PiVhXswI2aR2x_cx8efgtT8DDlgEmBkenYx9dQ63EPtLaoBexGKRAXNggS4CokDfhfQNnz73B1jHY/s400/Beef+Stir+Fry+%25283%2529.JPG" /></a></div><br /><br /><div><br />Note: I use 2-1/2 cups Uncle Ben’s converted rice cooked in 5 cups of boiling water. </div>doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com2tag:blogger.com,1999:blog-3387190032001720738.post-65748617873636964562011-04-19T23:00:00.009-04:002011-04-21T12:15:13.931-04:00Blooming Coffee Cake Ring<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihEPD-QCJlp2yNn7Sc1-kH3MdNGWe4F3O4CSzbElhKuY-Ja8IQsx8i2FSFb0YpkAXlEkoz_wGddKxx1GLXjE1xGjYf9H2XzJlkHGBWRxeryPH2fXxL5ZRKgOP0I7xfEy_MdokTeJGwxMz6/s1600/Iced+Blooming+Ring+05.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597446521819140850" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihEPD-QCJlp2yNn7Sc1-kH3MdNGWe4F3O4CSzbElhKuY-Ja8IQsx8i2FSFb0YpkAXlEkoz_wGddKxx1GLXjE1xGjYf9H2XzJlkHGBWRxeryPH2fXxL5ZRKgOP0I7xfEy_MdokTeJGwxMz6/s320/Iced+Blooming+Ring+05.jpg" /></a><br /><div>It is well past the middle of April and although spring has officially arrived you would never know it. Cold temperatures continue with howling cold winds and yes it was snowing just this past weekend. My poor tulips are still in tight buds with no sign of blooming anytime soon and so it seems that the only thing blooming around here is my coffee cake.<br /><br /><div></div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ZazZWtZELqN1t2CxLgXAMqJ53mej2me42D6SYMq_RQf5rfVv02pX_v5J59CmjYNJ4bMmseoZb1aKtCUOGJM8hicJLToXIGzs0nz3NNdlliqYgHw0W0vQ4YjLsOg2i5YO5KBKW5loGnjj/s1600/Blooming+Coffee+Ring+2011++%25281%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597443262206973426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi0ZazZWtZELqN1t2CxLgXAMqJ53mej2me42D6SYMq_RQf5rfVv02pX_v5J59CmjYNJ4bMmseoZb1aKtCUOGJM8hicJLToXIGzs0nz3NNdlliqYgHw0W0vQ4YjLsOg2i5YO5KBKW5loGnjj/s320/Blooming+Coffee+Ring+2011++%25281%2529.JPG" /></a><br />But this is where I stop carrying on about our dreary spring and write about this wonderful coffee cake that I have been baking every Christmas and Easter for probably the last twenty years.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQLcfwDhOqpXt9Htr9-uNcggLeQiBik3947OWPFB7uHGcn6sM8YZ-0ImDc2XVFPmeMGJFe-0DJMC0ds6ehXPVaXu-61_br-C1P5rrZmrWB0mlKwEYWL5UKoYbbGOZ5CNcTzVsM0rGlCzKi/s1600/Blooming+Coffee+Ring+2011++%25283%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597443251415495490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgQLcfwDhOqpXt9Htr9-uNcggLeQiBik3947OWPFB7uHGcn6sM8YZ-0ImDc2XVFPmeMGJFe-0DJMC0ds6ehXPVaXu-61_br-C1P5rrZmrWB0mlKwEYWL5UKoYbbGOZ5CNcTzVsM0rGlCzKi/s320/Blooming+Coffee+Ring+2011++%25283%2529.JPG" /></a><br />It has become a tradition to have this for breakfast on these special occasions and also to have it on our dessert table along with other goodies.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizl5eketaZPi5TGYN_a2gcw5Hyl4y4wQUy7dGe0xlEvwKN-uxTyA52OVEAP86hOfelCkZG353oZtDtkgJlcu2lwDJZpEngBMMIU0eYaAIgdeprz6m5upnfYzMSSLZ7-kw5k4AbwuctOA4F/s1600/Blooming+Coffee+Ring+2011++%25284%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597443248794652082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEizl5eketaZPi5TGYN_a2gcw5Hyl4y4wQUy7dGe0xlEvwKN-uxTyA52OVEAP86hOfelCkZG353oZtDtkgJlcu2lwDJZpEngBMMIU0eYaAIgdeprz6m5upnfYzMSSLZ7-kw5k4AbwuctOA4F/s320/Blooming+Coffee+Ring+2011++%25284%2529.JPG" /></a><br />This coffee cake ring is filled with sugar, brown sugar, chopped walnuts and cinnamon. The recipe also has raisins in it but I omit them because hubby doesn't like them. Many years ago when my children were very young I use to make another version of this bread that was filled with apples, nuts, sugar and cinnamon. My children don't remember this bread ever being filled with apples but my nephew Robb (with two <span id="SPELLING_ERROR_0" class="blsp-spelling-error">b's</span>) who was probably seven or eight years old at the time does. When I began making it without the apples my clever nephew began referring to this bread as the <span id="SPELLING_ERROR_1" class="blsp-spelling-error">Appleless</span> Apple Coffee Cake and almost twenty years later he still does.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5xnSiN2EogqiG-cagXZVpzl2z_GLgjhPn1pkt66FBNcGNfo9PL82JMnUaL7hqGekrkkbEeKk6T2KNxVFPax3Iv2f-cB6P4pEJgysFkxDoYaMwLLHq-PviOceOtSI2YfQUnrk4GA73SgLr/s1600/Blooming+Coffee+Ring+2011++%25285%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597443239228362770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh5xnSiN2EogqiG-cagXZVpzl2z_GLgjhPn1pkt66FBNcGNfo9PL82JMnUaL7hqGekrkkbEeKk6T2KNxVFPax3Iv2f-cB6P4pEJgysFkxDoYaMwLLHq-PviOceOtSI2YfQUnrk4GA73SgLr/s320/Blooming+Coffee+Ring+2011++%25285%2529.JPG" /></a> </div><br /><div>It is a delicious sweet bread that isn't terribly difficult to make. It takes a little more effort than just shaping into a loaf but in the end you are rewarded with a handsome yeasty coffee cake.<br /></div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHaNOdle6OHq99r6u846STuDEtTCwFwn03-P2WTZaf5krGli7ax8XsBgx5TEqPNPU6vRKLLlqxIa88LNIrxrPh-8lYSmoc1PZjU-dLiE2OIVptYg7cLHSJD0sZ_AWDMIm8ouNh9op5GeiL/s1600/Blooming+Coffee+Ring+2011++%25287%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597443235783265554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhHaNOdle6OHq99r6u846STuDEtTCwFwn03-P2WTZaf5krGli7ax8XsBgx5TEqPNPU6vRKLLlqxIa88LNIrxrPh-8lYSmoc1PZjU-dLiE2OIVptYg7cLHSJD0sZ_AWDMIm8ouNh9op5GeiL/s320/Blooming+Coffee+Ring+2011++%25287%2529.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5H-47i6pQaGerPY6CKOddvzFfeIyjiZY8uixN8Y1OPp85037wAM8bFujCDlHtTEoyFlVaohhlQZPc6kPB3c8LqSol_AN42X_T_VTQZg6jhvAbpEawfI2gs-1LGTUX-GQsNatMS6gLPf5/s1600/Blooming+Coffee+Ring+2011++%252810%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597442757289206562" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEif5H-47i6pQaGerPY6CKOddvzFfeIyjiZY8uixN8Y1OPp85037wAM8bFujCDlHtTEoyFlVaohhlQZPc6kPB3c8LqSol_AN42X_T_VTQZg6jhvAbpEawfI2gs-1LGTUX-GQsNatMS6gLPf5/s320/Blooming+Coffee+Ring+2011++%252810%2529.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ScJCyuQxIysOzNa6PgSaVIG8s2ofRMByaRp1hThe0j5Si2rzd2a-wp_4IdJW-qbuDAa7HrxHoJlM1JzRTn4P9eNjlzeDrMmgi7AL4BiR2xQV97W8Y_rwDUi5zhEoCKNDZ3SweLyvw7W1/s1600/Blooming+Coffee+Ring+2011++%252811%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597442745501272258" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi-ScJCyuQxIysOzNa6PgSaVIG8s2ofRMByaRp1hThe0j5Si2rzd2a-wp_4IdJW-qbuDAa7HrxHoJlM1JzRTn4P9eNjlzeDrMmgi7AL4BiR2xQV97W8Y_rwDUi5zhEoCKNDZ3SweLyvw7W1/s320/Blooming+Coffee+Ring+2011++%252811%2529.JPG" /></a><br /></div><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnSeQvjM3kJj2EejaqWERC9VERj_tweAcRIi_9_wEwymyWkxqoEqirrlu99nw3WxFwWTRirnW14rGXRKAPVIaB_ZzN1_ClnhkPSaFH3cgkzp7EYtx15bfJJ8FYz_dqiIk2FS7FGDeWSxu/s1600/Blooming+Coffee+Ring+2011++%252812%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597442743981648402" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjnnSeQvjM3kJj2EejaqWERC9VERj_tweAcRIi_9_wEwymyWkxqoEqirrlu99nw3WxFwWTRirnW14rGXRKAPVIaB_ZzN1_ClnhkPSaFH3cgkzp7EYtx15bfJJ8FYz_dqiIk2FS7FGDeWSxu/s320/Blooming+Coffee+Ring+2011++%252812%2529.JPG" /></a><br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0T8NBiYAJa-ACO6cRwFB60tpDpN3Uk_r0Ybmm10ks42NhNISZmOisgbU8ncr2mJz_vep90Du8mkfzFP9EbtbFSWFlcgouOObzTrA3ppBMvS_Lolq7cUnTK9gSv4TxhNzxITF-p5H6-KnB/s1600/Blooming+Coffee+Ring+2011++%252816%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597442732912423554" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0T8NBiYAJa-ACO6cRwFB60tpDpN3Uk_r0Ybmm10ks42NhNISZmOisgbU8ncr2mJz_vep90Du8mkfzFP9EbtbFSWFlcgouOObzTrA3ppBMvS_Lolq7cUnTK9gSv4TxhNzxITF-p5H6-KnB/s320/Blooming+Coffee+Ring+2011++%252816%2529.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSpN1SSmga24F05Q91ECBaL2NerBYXrNEYsatRNxQwCq8fIOGbPZb2W7gD6SHIvEFJ0mFIYU2mmEDar7hT1fQroXjRP10BDKDHn8W4q7AaxWBHIRxEV4t3EvK_XfZQDqvxmRmdRlhz6TtI/s1600/Blooming+Coffee+Ring+2011++%252820%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597442730431755778" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhSpN1SSmga24F05Q91ECBaL2NerBYXrNEYsatRNxQwCq8fIOGbPZb2W7gD6SHIvEFJ0mFIYU2mmEDar7hT1fQroXjRP10BDKDHn8W4q7AaxWBHIRxEV4t3EvK_XfZQDqvxmRmdRlhz6TtI/s320/Blooming+Coffee+Ring+2011++%252820%2529.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTb8cOrZOKtxxuaqX8e3Luz6n-9SebuHZZduEaaRsaRc-nHkRmj3-Apd9Oo5cQoYCbDyKxH63-7EKUxtlbA5M6tPdEmXt_KeICGjI_o5xwSR3yiJP2kCVUe0l_giVIYZqeQKvmqSiuNGMQ/s1600/Iced+Blooming+Ring+02.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5597505317892756706" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhTb8cOrZOKtxxuaqX8e3Luz6n-9SebuHZZduEaaRsaRc-nHkRmj3-Apd9Oo5cQoYCbDyKxH63-7EKUxtlbA5M6tPdEmXt_KeICGjI_o5xwSR3yiJP2kCVUe0l_giVIYZqeQKvmqSiuNGMQ/s320/Iced+Blooming+Ring+02.jpg" /></a><br />I bake them ahead of time and store them in the freezer and on Easter morning I drizzle them with a vanilla icing.<br /></div><br /><div>Happy Easter.</div><br /><div></div><br /><div>Yeastspotted.<br /><br /><strong>Blooming Coffee Cake Rings</strong></div><br /><div><br />Makes 2 rings<br />Sweet-Roll Dough<br /><br />2 pkg. dry yeast<br />¼ cup warm water<br />1 cup milk, warmed<br />½ cup sugar<br />2 tsp. salt<br />½ cup butter, softened<br />3 eggs<br />5¼ to 5-¾ cups all purpose flour<br /><br />Note: If eggs are refrigerator cold, pour hot water over them and let stand for several minutes to warm before cracking.<br />Sprinkle the yeast over the warm water in a small cup or bowl, stir, and let stand for a minute of so to dissolve. Combine the milk, sugar, salt, butter, and eggs in a large mixing bowl, and beat well. Stir in the dissolved yeast. Add 2-1/2 cups of the flour, and beat until smooth and well blended. Add 2-1/2 cups more flour and beat until the dough holds together in a rough, shaggy mass. Turn out onto a lightly floured surface and knead for a minute or two. Let rest for 10 minutes.<br /><br />Resume kneading for 8 to 10 minutes more, gradually sprinkling on a little more flour if the dough sticks to your hands, until smooth and elastic. Place in a greased bowl, cover with plastic wrap, and let rise in a warm place until double in bulk.<br /><br />Punch the risen dough down, and it is ready to be formed and baked according to other recipes which call for Sweet-Roll Dough. You can also freeze the dough at this point, or store in the refrigerator for a few days in a tightly covered container.<br /><br />Filling<br /><br />½ cup sugar (100 gr.)<br />½ cup brown sugar (95 gr.)<br />1 tbsp. cinnamon (10 gr.)<br />1 cup chopped walnuts (110 gr.)<br />¼ cup melted butter<br />1 cup raisins<br />Boiling Water<br /><br />Place the raisins in a small bowl and pour boiling water over them to cover, if using. In another bowl, combine the granulated and brown sugars, cinnamon, nutmeg, and nuts, mixing well.<br /><br />Divide the dough in half. Roll one half on a lightly floured surface into a rectangle about 8 inches wide and 20 inches long. If the dough is difficult to roll and constantly springs back, let it rest for a few minutes, then continue rolling. Brush the surface of the dough with 2 tablespoons of the melted butter. Sprinkle half the sugar-nut mixture evenly over the dough. Drain the raisins is using and pat them dry with paper towels. Sprinkle half the raisins over the dough. Gently press the filling into the dough with our fingers. Roll u the long way, to seal. Turn the dough so the seam is on the bottom. Form the dough into a circle by bringing the ends together, overlapping them lightly, and pressing firmly to seal. Roll out, fill, and shape the second coffee cake the same way. Grease one large or two smaller cookie sheets – if you have a sheet about 14 x 18 inches, you can fit both rings on one. Transfer the cakes to the baking sheet or sheets. With a pair of scissors, or sharp knife make twelve to fourteen deep cuts all around the outside of each ring. Turn each out slightly to expose the cross-section. Cover and let rise for about an hour, until puffy and swollen, but not quite double in bulk.<br /><br />Bake in a preheated 375 F oven for 25 to 30 minutes (reversing the sheets form top to bottom and front to back if you are baking on both racks), until nicely browned. Remove from the oven and slide rings onto racks and cool completely.<br /><br />To make the glaze: Combine the confectioners’ sugar and water, and mix until perfectly smooth. Drizzle the glaze over the warm cakes. </div></div></div></div></div></div>doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com9tag:blogger.com,1999:blog-3387190032001720738.post-3392801986337975392011-04-10T21:00:00.014-04:002011-04-18T22:21:21.667-04:00Buttery Chocolate Chip Cake<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRaRS2VstnR5UFnU0Ga50swBx6YBJRCXC0flqhJkoGApUDniUzphPyhSUTUCrOr5uQl7oAfqjNKRShyphenhyphenFni0vepXQ9d6vKuJp5G41CCYIZz9aogFsPAxh9NU8xTbs_vsnPc0IAUAZwXtcia/s1600/Buttery+Chocolate+Chip+Cake+%25285%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594112466385637618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiRaRS2VstnR5UFnU0Ga50swBx6YBJRCXC0flqhJkoGApUDniUzphPyhSUTUCrOr5uQl7oAfqjNKRShyphenhyphenFni0vepXQ9d6vKuJp5G41CCYIZz9aogFsPAxh9NU8xTbs_vsnPc0IAUAZwXtcia/s320/Buttery+Chocolate+Chip+Cake+%25285%2529.JPG" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh8w1BPH5XLDtmdvzpia7a-44yMtDaXcf3eFLYKVyNk3plv6EyIABYMWkY-3J9U3YuDvVMONKEj_DwuXvSZ6vcf9h1MnepH82zCd3h-phtukNtuoZcE0jJDBOiqSs-1ENVXezC1oppe4m3z/s1600/Buttery+Chocolate+Chip+Cake+%25281%2529.JPG"></a> As soon as I saw this cake on Rose Levy Beranbaum's site today I promptly headed out to the grocery store to pick up some ingredients so that I could make it for dessert today. This is my kind of cake, easy to make, packed with flavour and studded with chocolate chips that would satisfy the chocoholics in my family. This delicious cake is the creation of Lisa Yockelson and it is a keeper. <br /><p align="left"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwsOwFopAZU-JQzn0bRLtsBBaBt2sodMulx8jiiAmpEdoi3JTazxyfumPKuoDYZvWmdk0Qn8IMjWkv0_sAV4Kg-MZmOu2P_pJYCbPJFS8Fdvy6qpZuCSzzm-TReGtk3OfNkxnIYgDJKs4v/s1600/Buttery+Chocolate+Chip+Cake+%25281%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594110321235485298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhwsOwFopAZU-JQzn0bRLtsBBaBt2sodMulx8jiiAmpEdoi3JTazxyfumPKuoDYZvWmdk0Qn8IMjWkv0_sAV4Kg-MZmOu2P_pJYCbPJFS8Fdvy6qpZuCSzzm-TReGtk3OfNkxnIYgDJKs4v/s320/Buttery+Chocolate+Chip+Cake+%25281%2529.JPG" /></a></p>The cake is made with butter, sugar, eggs, and egg yolk, vanilla, flour, baking powder, salt and plenty of miniature chocolate chips and moistened with half and half which give the cake a lovely richness and tender crumb. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEil0ci2wHEZTGG2Uxydhhy1egWMT-kgFfPCq-IcD2WFf6XYIRBagkL2p1ADKe7FtaWJEED0qnG4Nr79_lsQqrV5CERW35C-lcRa9xyZrspNAulUcx-0bi6Egpa1br2jzDf6el8vkMzLNgrk/s1600/Buttery+Chocolate+Chip+Cake+%25285%2529.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHwYadmGFXhN55y-8E1qGk-yxGYO88uf9oBg4RBbGZpLvpWhIBeLXK70dYRzarkH-TZAgmUVL8Z9we0lDMkfnLACqCN91jQSqZz6Yk3DCHEgT3_BktVnNCdh-5TvMToQqFabzGl5s759S/s1600/Buttery+Chocolate+Chip+Cake+%25283%2529.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GCuoF3IoZLnKYIadEy5RTg1QQWWr5zMP52Ywy_r8KbYr2VVsREOkeTmz56yvHNEnLjfXTScX9Ua6q2Bb-WXhTCHRDuLTitKOQYdesKBV2Wb0vD2UvHO9BdbSEXuTzXSE-FpWfJzscklL/s1600/Buttery+Chocolate+Chip+Cake+%25282%2529.JPG"></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GCuoF3IoZLnKYIadEy5RTg1QQWWr5zMP52Ywy_r8KbYr2VVsREOkeTmz56yvHNEnLjfXTScX9Ua6q2Bb-WXhTCHRDuLTitKOQYdesKBV2Wb0vD2UvHO9BdbSEXuTzXSE-FpWfJzscklL/s1600/Buttery+Chocolate+Chip+Cake+%25282%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594110322326237202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh9GCuoF3IoZLnKYIadEy5RTg1QQWWr5zMP52Ywy_r8KbYr2VVsREOkeTmz56yvHNEnLjfXTScX9Ua6q2Bb-WXhTCHRDuLTitKOQYdesKBV2Wb0vD2UvHO9BdbSEXuTzXSE-FpWfJzscklL/s320/Buttery+Chocolate+Chip+Cake+%25282%2529.JPG" /></a> <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHwYadmGFXhN55y-8E1qGk-yxGYO88uf9oBg4RBbGZpLvpWhIBeLXK70dYRzarkH-TZAgmUVL8Z9we0lDMkfnLACqCN91jQSqZz6Yk3DCHEgT3_BktVnNCdh-5TvMToQqFabzGl5s759S/s1600/Buttery+Chocolate+Chip+Cake+%25283%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594112455143386882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhLHwYadmGFXhN55y-8E1qGk-yxGYO88uf9oBg4RBbGZpLvpWhIBeLXK70dYRzarkH-TZAgmUVL8Z9we0lDMkfnLACqCN91jQSqZz6Yk3DCHEgT3_BktVnNCdh-5TvMToQqFabzGl5s759S/s320/Buttery+Chocolate+Chip+Cake+%25283%2529.JPG" /></a> The batter whips up beautifully and it is poured into a prepared bundt pan. After baking for one hour it has risen well over the top of the pan and is golden and ready. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWxrs_QtWN_spWplKSc0z-L-9A6may-1WSPerFJVuQBIm_bkNbxy1OEnqtOCbXTqVEYF1l2iVClvB_VZGeVlAkw0VBcEb3FMp-BNrKx99CdQ7CiVqVMTw-uG7HnkeQauc_lsPBpkGaX5t2/s1600/Buttery+Chocolate+Chip+Cake+%25284%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594112457352536770" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgWxrs_QtWN_spWplKSc0z-L-9A6may-1WSPerFJVuQBIm_bkNbxy1OEnqtOCbXTqVEYF1l2iVClvB_VZGeVlAkw0VBcEb3FMp-BNrKx99CdQ7CiVqVMTw-uG7HnkeQauc_lsPBpkGaX5t2/s320/Buttery+Chocolate+Chip+Cake+%25284%2529.JPG" /></a> After ten minutes it is inverted onto a rack to cool. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhPS7-gcmIWBdtE-_NKeXhY9KSYl8cPJbFFjCUImVZdHXYiW_ogHQfecZ1-62JeAeBRVDBc4NfEkcuYdPSK0FYLdyllSpm4b3gZtQx6eMqizkbdgs97Y1NtESw22Vqk8MtKY4rLKWoxUfZe/s1600/Buttery+Chocolate+Chip+Cake+%252812%2529.JPG"></a><br /><div><br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdePMjb3h8HB0wkUm26rVvUi_9rrtlo-jGf68JGYLrtu8lteQsLTfiEW9HzAaDC6MQ6bCc-4KFOjkYnAStAFs_4gxoOxAHMTx-2LrP3kaisvQ8es1AxwCKEsyGhqTLFul7Z2-D28Q_gQIp/s1600/Buttery+Chocolate+Chip+Cake+%252810%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594109657356850674" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhdePMjb3h8HB0wkUm26rVvUi_9rrtlo-jGf68JGYLrtu8lteQsLTfiEW9HzAaDC6MQ6bCc-4KFOjkYnAStAFs_4gxoOxAHMTx-2LrP3kaisvQ8es1AxwCKEsyGhqTLFul7Z2-D28Q_gQIp/s320/Buttery+Chocolate+Chip+Cake+%252810%2529.JPG" /></a> </div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhrMg9k0h7NrX3u8GpfTp-Dq_9_bJmyIxpKEByQZXJTScwSZwwNoIvJodV1QKFZMl_Py2DULlL3CCATS5uTj0LE7KJYjTXh0l6J03tMswoeTUJvt-e4ypMkfwStwIdpNwQP7mXukUbhvC4/s1600/Buttery+Chocolate+Chip+Cake+%252811%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5594110334299386098" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjhrMg9k0h7NrX3u8GpfTp-Dq_9_bJmyIxpKEByQZXJTScwSZwwNoIvJodV1QKFZMl_Py2DULlL3CCATS5uTj0LE7KJYjTXh0l6J03tMswoeTUJvt-e4ypMkfwStwIdpNwQP7mXukUbhvC4/s320/Buttery+Chocolate+Chip+Cake+%252811%2529.JPG" /></a></div><br /><div>It is sprinkled generously with icing sugar after it has completely cooled. </div><br /><div></div><br /><div>After dinner we all had a slice and it was devoured. It was given rave reviews by everyone and there is no doubt in my mind that this cake will be made again many times. It is the perfect snacking cake, the kind you serve with a good cup of coffee or a large cold glass of milk.</div><br /><div></div><br /><div><strong>Buttery Chocolate Chip Cake</strong></div><br /><div>Lisa Yockelson</div><br /><div></div><br /><div>3 cups flour</div><br /><div>2 1/4 tsp baking powder</div><br /><div>3/4 tsp. salt</div><br /><div>2 1/3 cups miniature semi-sweet chocolate chips</div><br /><div>1/2 pound (2 sticks) unsalted butter, at room temperature</div><br /><div>2 cups granulated sugar</div><br /><div>4 eggs plus 1 extra yolk</div><br /><div>2 tsp. vanilla extract</div><br /><div>1 cup half-and-half</div><br /><div>Confectioners' sugar (for sprinkling)</div><br /><div></div><br /><div>1. Set the oven at 350 degrees. Butter a 10-inch Bundt pan. Dust the pan with flour, tapping out the excess.</div><br /><div>2. In a bowl, whisk the flour, baking powder, and salt to blend them.</div><br /><div>3. In another bowl, toss the chips with 2 tablespoons of the flour mixture.</div><br /><div>4. In an electric mixer, beat the butter at medium speed for 3 minutes. Add the granulated sugar in 3 additions, beating 1 minute after each. Beat in the eggs, one at a time, followed by the extra yolk.</div><br /><div>5. With the mixer set on low speed, add the flour mixture in three additions alternately with the half-and-half, beginning and ending with flour. Scrape down the bowl often with a rubber spatula.</div><br /><div>6. Remove the bowl form the mixer stand. With a large spatula, stir in the chips.</div><br /><div>7. Spoon the batter into the pan and smooth the top. Bake the cake for 55 to 60 minutes or until a skewer inserted into the middle of the cake is clean when withdrawn, and the cake pulls away from the sides of the pan.</div><br /><div>8. Set the pan on a wire rack to cool for 10 minutes. Carefully invert the cake onto the rack to cool completely.</div><br /><div>9. Dust the top of the cake with confectioners' sugar.</div><br /><div></div></div></div>doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com15tag:blogger.com,1999:blog-3387190032001720738.post-84037717779526734822011-03-29T21:00:00.007-04:002011-03-31T18:27:30.106-04:00Basic Hearth Bread - Multi Grain Version<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMfbslpM716SuyD4jUO2LlqbfdW4tJeEkk6d7-37-amKzqSXbr4AXsxbCo7fLEBMojeQpsw78Wn6uVvqx8Y4d9g3IjgyB4hBmQDgL1Vd5yhvsz02ptmIg3UAR7MCJ-tUsPHlfoRvlbP33/s1600/Multi-Grain+Basic+Hearth+Bread+%252811%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589653699926418882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiVMfbslpM716SuyD4jUO2LlqbfdW4tJeEkk6d7-37-amKzqSXbr4AXsxbCo7fLEBMojeQpsw78Wn6uVvqx8Y4d9g3IjgyB4hBmQDgL1Vd5yhvsz02ptmIg3UAR7MCJ-tUsPHlfoRvlbP33/s320/Multi-Grain+Basic+Hearth+Bread+%252811%2529.JPG" /></a> <br /><div>I hadn't made a multi grain bread in a while and I thought it was high time to whip up a few loaves, one for now and a couple for the freezer for a later date or to give away. I turned to a favourite recipe that I found on Rose Levy Beranbaum's site a while ago and that I have made several times. This recipe appears on Harvest King Flour bags but the recipe on her site has extra tips and variations which you can find here <a href="http://www.realbakingwithrose.com/2006/11/harvest_king_flour_tips_and_re.html">http://www.realbakingwithrose.com/2006/11/harvest_king_flour_tips_and_re.html</a>.</div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzHca1Nlg2_3MpNe9jtTq6C8gZh2Wu9yluV4Vgl7UbRlq5U-WcBN7aKtjr9bwMxR2rq-k0QhiHbSMkRF7GZazJxVNRIa3_-14MviAA0zoMS-CDQjPkvAtrzuF2x8MyRQ4YdxWMBgp_eft5/s1600/Multi-Grain+Basic+Hearth+Bread+%25281%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589652453374331506" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjzHca1Nlg2_3MpNe9jtTq6C8gZh2Wu9yluV4Vgl7UbRlq5U-WcBN7aKtjr9bwMxR2rq-k0QhiHbSMkRF7GZazJxVNRIa3_-14MviAA0zoMS-CDQjPkvAtrzuF2x8MyRQ4YdxWMBgp_eft5/s320/Multi-Grain+Basic+Hearth+Bread+%25281%2529.JPG" /></a> </div><br /><div>I increased the recipe by 50% so that I could have the extra loaves. For the grains I added 10-grain cereal mix, sunflower and pumpkin seeds, sesame seeds and flax seeds that I purchased at the bulk food store. Although the recipe did not specify to soak the grains, I did by mixing a half cup of warm water and the grains (not the seeds) in a bowl and let them sit for about half an hour. I just had to decrease the water in the recipe by half a cup and proceed with the recipe. The dough mixes up beautifully and looks lovely speckled with all the healthy grains and seeds. My machine struggled a bit because of the extra dough but it managed to mix for the specified time of seven minutes. </div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQvJfm9fuJNfWHJzdss3HNFQFrIekZxbfSm6MX0FqFO5HBg6NFnNgldbKHBIP0Fz3rBgEGCGsnpHD1aqxHaHF1zxm01cP8XxK_jpGCpas9AxlCW-oRAlap_y36pGvZVByBikIwp_6-gvIO/s1600/Multi-Grain+Basic+Hearth+Bread+%25282%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589652443172250274" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhQvJfm9fuJNfWHJzdss3HNFQFrIekZxbfSm6MX0FqFO5HBg6NFnNgldbKHBIP0Fz3rBgEGCGsnpHD1aqxHaHF1zxm01cP8XxK_jpGCpas9AxlCW-oRAlap_y36pGvZVByBikIwp_6-gvIO/s320/Multi-Grain+Basic+Hearth+Bread+%25282%2529.JPG" /></a></div><br /><div>After two risings I divided the dough and decided to shape them in long free form loaves each weighing about 440 grams. </div><br /><div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjorl-8IFpQAz_TCCdSmomRPYNiPeIgKf1OUebehHuToX7OiRUSuwCcMXNmzwm6DypAFQjbOgfWuXRkqy2xMXa72BOfimre_bvyrfzYEgqhr6xu8vG-JQrcUqfqkdPelXKzl53X_2RoumUT/s1600/Multi-Grain+Basic+Hearth+Bread+%25283%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589652439808426738" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjorl-8IFpQAz_TCCdSmomRPYNiPeIgKf1OUebehHuToX7OiRUSuwCcMXNmzwm6DypAFQjbOgfWuXRkqy2xMXa72BOfimre_bvyrfzYEgqhr6xu8vG-JQrcUqfqkdPelXKzl53X_2RoumUT/s320/Multi-Grain+Basic+Hearth+Bread+%25283%2529.JPG" /></a></div><br /><div>The kitchen was cool so they doubled in about an hour and a half and then they were ready for the hot 450 F. oven. I sprayed them with water and threw in some ice cubes on the cast iron tray on the floor of my oven for steam. After ten minutes I lowered the oven to 425 F. and continued baking for another 25 minutes. </div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBxKTlvhGdVS6Hf5YTFXITXSzZ2ZofijNFb6Ofe9EAE0APej2MTZkA2sXigcdIuHbc15ePZkDeybIHTPEVfZOA2wHVpFFTz6csggwkx8b9Ac9l7_D5B1sflu4LoYRP4wzUXPHO-yke_WmO/s1600/Multi-Grain+Basic+Hearth+Bread+%25286%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589652430569197682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiBxKTlvhGdVS6Hf5YTFXITXSzZ2ZofijNFb6Ofe9EAE0APej2MTZkA2sXigcdIuHbc15ePZkDeybIHTPEVfZOA2wHVpFFTz6csggwkx8b9Ac9l7_D5B1sflu4LoYRP4wzUXPHO-yke_WmO/s320/Multi-Grain+Basic+Hearth+Bread+%25286%2529.JPG" /></a> <br /><div>They baked up beautifully golden and after removing them from the oven they crackled so I knew they were done. I allowed them to cool for about an hour before having a slice with butter. </div><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGWFUkF0qxRrmM_4r0iXuUiQUzuzEYnyf1itT4YpEvZGz6NOl8L_wxg7HpgP3p8jrXAxHI3DCzv21So2zKctwcBzz33-ElxDQjh9ktTw3835dHwKhNPB1gaHz1lz-HSHwQxXAbotEfM1yk/s1600/Multi-Grain+Basic+Hearth+Bread+%25284%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5589652424955054322" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhGWFUkF0qxRrmM_4r0iXuUiQUzuzEYnyf1itT4YpEvZGz6NOl8L_wxg7HpgP3p8jrXAxHI3DCzv21So2zKctwcBzz33-ElxDQjh9ktTw3835dHwKhNPB1gaHz1lz-HSHwQxXAbotEfM1yk/s320/Multi-Grain+Basic+Hearth+Bread+%25284%2529.JPG" /></a></div><br /><div>This bread is really good and I can hardly wait for breakfast to have a couple of slices with jam. </div><br /><div>Yeastspotted.</div></div>doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com7tag:blogger.com,1999:blog-3387190032001720738.post-74777131431147482052011-03-26T20:00:00.000-04:002011-03-26T20:00:00.644-04:00Granola - Just the Recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFuXHQd9he_5-oxpZ3u4zdtjiSL3OE4JSA6YEWWKIYeA78TkrdyLds3H5GAvWElRWfCLY0Cs5SypocAR7_3oMaaiCfZSqMzrtAEX4EwDBTYjjsMu0VvbF-1y4U-q0d7XmtgTCU93ReWzV9/s1600/Granola.jpg"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5569978371834335298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhFuXHQd9he_5-oxpZ3u4zdtjiSL3OE4JSA6YEWWKIYeA78TkrdyLds3H5GAvWElRWfCLY0Cs5SypocAR7_3oMaaiCfZSqMzrtAEX4EwDBTYjjsMu0VvbF-1y4U-q0d7XmtgTCU93ReWzV9/s320/Granola.jpg" /></a><br /><div>For a really good and satisfying breakfast mix some of this healthy granola with plain yogurt. For a special breakfast presentation layer yogurt and granola in parfait glasses.</div><div></div><div></div><div><strong></strong></div><div><strong></strong></div><div><strong>Granola</strong></div><strong><div><br /></strong></div>Active time: 10 min start to finish: 50 minutes <div></div><div>4 cups old-fashioned rolled oats<br />2½ cups sliced almonds (½ lb)<br />1 cup chopped pecans<br />1½ cups sweetened flaked coconut<br />¼ teaspoon salt<br />½ cup vegetable oil<br />½ cup honey<br />½ tsp vanilla<br />1 cup dried cranberries (5 oz)<br />1 cup golden raisins (5½ oz)<br />½ cup dried blueberries</div><div><br />Put oven rack in middle position and preheat oven to 300°F. Line a large shallow baking pan with foil and oil foil. </div><div><br />Toss together oats, almonds, pecans and coconut, and salt in a large bowl. Whisk together oil, honey and vanilla, then stir into oat mixture until well coated. Spread mixture in baking pan and bake 20 minutes. Remove from oven and stir the mixture around and return to oven for another 20 minutes until golden brown. Stir in cranberries, raisins and blueberries, then cool completely in pan on a rack. </div>doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com2tag:blogger.com,1999:blog-3387190032001720738.post-51144848943014546332011-03-12T08:00:00.002-05:002011-03-12T08:00:00.438-05:00White Shrimp Pasta - Just the Recipe<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKru22iTwTvzHWO04Uol9WzHecL8NC7SC6zS7tdwgbWMCzPhpzCuD7ByaXKnuub8uBwCiKgQJs8dD77NiGkVUBaqk3i9vLnH2p5TuhodjkRPG_cSjrmOacdo78Uo_Eux_RSuLR5_Tj-TI/s1600/02-12-11+022.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573264821034319490" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjpKru22iTwTvzHWO04Uol9WzHecL8NC7SC6zS7tdwgbWMCzPhpzCuD7ByaXKnuub8uBwCiKgQJs8dD77NiGkVUBaqk3i9vLnH2p5TuhodjkRPG_cSjrmOacdo78Uo_Eux_RSuLR5_Tj-TI/s320/02-12-11+022.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhC816PCc1-15blVt4cr-UyMF3YtrJRKPGGZxI5Fucq8ZxAsiRsdwhnkGlBupvvfszDQfE6-3K0lELif8IPGUv6LZZVDr9tr7C1gMk62VBQ13-fPhacvO9airmh2UO4OU83mQSqQI7lqRVE/s1600/White+Shrimp+Pasta+%25281%2529.JPG"></a></div><div>A very tasty pasta dish that can be prepared in the time that it takes to boil the water and cook the linguine.</div><div></div><div></div><div><strong><span style="font-size:130%;"></span></strong></div><div><strong><span style="font-size:130%;">White Shrimp Sauce </span></strong></div><div><strong><span style="font-size:130%;"><br /></div></span></strong><div>2 tbs. butter<br />3 garlic cloves, finely minced<br />1 small onion, chopped<br />1 shallot, chopped<br />pinch sage<br />2 oz. white wine<br />1 cup whipping cream<br />2 oz. chicken stock<br />1 lb. small or medium shrimp, peeled and deveined<br />1 lb. linguine, cooked and drained<br /><br /></div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNEWGAANII2lrmgQf1nWO6V-EOCnD96GTBR6q2tEWgHx0fa5clBThNmEzJrgczsvlcTTr6cD6WSEgD3Xir_Cyd_BaA4OGEgnQID287yCNTXuU_hhNUczTWv8YkSVzf9LrN4kmKntjv_gGB/s1600/White+Shrimp+Pasta+%25283%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573264203661277298" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjNEWGAANII2lrmgQf1nWO6V-EOCnD96GTBR6q2tEWgHx0fa5clBThNmEzJrgczsvlcTTr6cD6WSEgD3Xir_Cyd_BaA4OGEgnQID287yCNTXuU_hhNUczTWv8YkSVzf9LrN4kmKntjv_gGB/s320/White+Shrimp+Pasta+%25283%2529.JPG" /></a><br />In a saucepan or wok on medium heat melt the butter and add the garlic, onion, and shallot and sauté for a few minutes until the onion is softened.<br /><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8RSyud-OL7xc6svtX-3RgcspHVPsI5Rc1xypTGcM8kE7x9bxxPs8efn_rXA8Wkm2hFMeim6K_t-5Bb8pESLUcDqK2LOl1QzMCvM8ZRMMdWH9Nl15u7KWyYwOhGS-PMIl3Ar8H1IDnvsO8/s1600/White+Shrimp+Pasta+%25284%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573264191044558498" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg8RSyud-OL7xc6svtX-3RgcspHVPsI5Rc1xypTGcM8kE7x9bxxPs8efn_rXA8Wkm2hFMeim6K_t-5Bb8pESLUcDqK2LOl1QzMCvM8ZRMMdWH9Nl15u7KWyYwOhGS-PMIl3Ar8H1IDnvsO8/s320/White+Shrimp+Pasta+%25284%2529.JPG" /></a><br />Add the sage, wine, cream and chicken stock and simmer for 10 minutes or until slightly thickened.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpehsXiF-2Lho0dPrZIM_IMi0unTv1LmV_CXyAh_mTcyUYNTr7gcAZcH0F9_r1KM9_dLPncwDtJFO0E7Eu2ydGj9yRzvQKfP5eka99kbeRkkR5N11WTByyd-_UWTUWELeJRf6R7IhOvFYa/s1600/White+Shrimp+Pasta+%25285%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573264181986695842" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgpehsXiF-2Lho0dPrZIM_IMi0unTv1LmV_CXyAh_mTcyUYNTr7gcAZcH0F9_r1KM9_dLPncwDtJFO0E7Eu2ydGj9yRzvQKfP5eka99kbeRkkR5N11WTByyd-_UWTUWELeJRf6R7IhOvFYa/s320/White+Shrimp+Pasta+%25285%2529.JPG" /></a><br />Add the shrimp and cook until the shrimp turn pink, about 3 minutes.<br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy3LV6tUDehZDvSyTM_FaG7O-lczUIVrpSS-XwhYRaVT2SqzudTmqC4OsgmRUDpqT7np_3sFEb1AZQD4VRZ1GT_5r0xYU1OwyuMZs-3y6AslF1eOzwYTmfzm3JZhDpv7184AaFYttJenBl/s1600/White+Shrimp+Pasta+%25286%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573264172833362082" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhy3LV6tUDehZDvSyTM_FaG7O-lczUIVrpSS-XwhYRaVT2SqzudTmqC4OsgmRUDpqT7np_3sFEb1AZQD4VRZ1GT_5r0xYU1OwyuMZs-3y6AslF1eOzwYTmfzm3JZhDpv7184AaFYttJenBl/s320/White+Shrimp+Pasta+%25286%2529.JPG" /></a><br /><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfF8uyl67e1vurQVXQbBlHNYqexY_87C2gv6E5pK3qulOWz6jjO804L4O0sACOsPD9ocKpL7LJbFpdKMQ2XlPDKRHyvNWlTbWXmDx_Nh3LTwIuSCIz488hHmOcfHI6Yo3HmeP19L23yYcL/s1600/White+Shrimp+Pasta+%25287%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573264169523951122" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgfF8uyl67e1vurQVXQbBlHNYqexY_87C2gv6E5pK3qulOWz6jjO804L4O0sACOsPD9ocKpL7LJbFpdKMQ2XlPDKRHyvNWlTbWXmDx_Nh3LTwIuSCIz488hHmOcfHI6Yo3HmeP19L23yYcL/s320/White+Shrimp+Pasta+%25287%2529.JPG" /></a><br /></div><div>Add the cooked linguine to the pan and toss to coat. Allow to sit for a few minutes, then toss the linguine again and serve. </div></div></div></div></div>doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com2tag:blogger.com,1999:blog-3387190032001720738.post-57719035655564973842011-02-26T08:00:00.009-05:002011-03-02T22:45:32.347-05:00Pandoro Bread Pudding<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLTQAgs_8ROZmIOViURMMqN_pioxXQam38pjbk050yjrnpiEgNimv3rQyEVK3CrH0BUIZspoj_NAudNBjw6HSbxztGiAEg44IzFbSPSpfxzMFC_-hernuchEzMMYDQs74kYJnmR156A5Y/s1600/Pandoro+Bread+Pudding+%25284%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5571439670005360882" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgwLTQAgs_8ROZmIOViURMMqN_pioxXQam38pjbk050yjrnpiEgNimv3rQyEVK3CrH0BUIZspoj_NAudNBjw6HSbxztGiAEg44IzFbSPSpfxzMFC_-hernuchEzMMYDQs74kYJnmR156A5Y/s320/Pandoro+Bread+Pudding+%25284%2529.JPG" /></a><br />I think bread pudding served with a scoop of vanilla ice cream is probably my favourite comfort food. And yet until the last couple of years bread pudding was not something I ever had and now I feel that I may have missed out all those years. As a matter of fact the thought of a pudding made with bread really didn't do much for me but over the years I became curious about this concoction that I would hear others rave about so I thought that I would like to at least give it a try. I came across a recipe for Panettone Bread Pudding in the food section of the Globe and Mail newspaper a couple of years ago by Lucy Waverman, cookbook author, food writer for the Globe and Mail and cook extraordinaire who lives here in Toronto. Mmm I thought, panettone was right up my alley, being raised in an Italian family and having an uncle who owned an Italian bakery in Little Italy, who made panettone regularly, not just for Christmas, I was practically weened on it.<br /><br />I was quite excited to try this recipe, after all panettone, studded with plump sweet raisins, and candied peel and flavoured with lemon peel and vanilla, is no regular bread. So using panettone and all these flavours that I was familiar with, instead of plain bread, suddenly made this sweet dish sound more appealing to me.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3E_MHDYWG9nmwaQD-MpZjZFAFnKAtCFdZmb5f8xaCx6bk8MTiM49yWRDgEqDaUp9e5frlpTBlt-OyV4MsRQH0ZEezYj6kp1DM3zJTtUKf2becbPu8aQJKe82hMHq5j32e6x_g3TugLcc/s1600/Pandoro+Bread+Pudding+%25281%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5571439661556197922" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiw3E_MHDYWG9nmwaQD-MpZjZFAFnKAtCFdZmb5f8xaCx6bk8MTiM49yWRDgEqDaUp9e5frlpTBlt-OyV4MsRQH0ZEezYj6kp1DM3zJTtUKf2becbPu8aQJKe82hMHq5j32e6x_g3TugLcc/s320/Pandoro+Bread+Pudding+%25281%2529.JPG" /></a><br /><br />Putting it all together is simple enough. Panettone is cut into cubes and put into a large bowl, eggs are beaten with the cream and milk, salt and vanilla are added and poured over the bread and mixed until moistened. This is poured into a buttered baking dish and baked in a 400 degree oven for 30 minutes. In the oven it puffs up and the wonderful sweet scent fills the kitchen.<br /><br />I can still remember when I first tasted this incredible bread pudding, I knew I was hooked for good. In the article Lucy Waverman described this as the best version she had made over the years and all I can say thank you for this wonderful recipe. I may have missed out all those years but now I can make up for it by making it whenever I can get my hands on panettone.<br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL5gAevRcilavl212w6Ui2iTgx52eqUbvpj3ZuEbaw9oQG6BERlJ5pDLmeUo5UeTJlFbUlN9KyljqvSaMUnq_qRDpGDmCcTcgjJIktO7Y5aULmMMOkuFST1Bi5bkaANv0m45wQlKs6t2fB/s1600/Pandoro+Bread+Pudding+%25282%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5571439655965510722" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhL5gAevRcilavl212w6Ui2iTgx52eqUbvpj3ZuEbaw9oQG6BERlJ5pDLmeUo5UeTJlFbUlN9KyljqvSaMUnq_qRDpGDmCcTcgjJIktO7Y5aULmMMOkuFST1Bi5bkaANv0m45wQlKs6t2fB/s320/Pandoro+Bread+Pudding+%25282%2529.JPG" /></a><br />For this version I adapted her recipe but substituted Pandoro for the Panettone and added about half a cup of sultana and golden raisins. I can honestly say it is just as good.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMhzcIRfswv9y3K9bAOuL3nFSWD51SViGaMxvUb9kPiJuW7vfozVapRMP_p8-J6h3B_iP8v4zd-8LLdy0yqBH_7uQSK01u-2xC4ktq4PP5MC3cDo6Nj4BU47IIgumms6a_KG9_ce9_2XjS/s1600/Pandoro+Bread+Pudding+%25283%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5571439654654943202" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiMhzcIRfswv9y3K9bAOuL3nFSWD51SViGaMxvUb9kPiJuW7vfozVapRMP_p8-J6h3B_iP8v4zd-8LLdy0yqBH_7uQSK01u-2xC4ktq4PP5MC3cDo6Nj4BU47IIgumms6a_KG9_ce9_2XjS/s320/Pandoro+Bread+Pudding+%25283%2529.JPG" /></a><br />Nowadays it seems you can only get panettone and pandoro at Christmas time so I buy a few boxes and since it has a long best before date I store them in my cold cellar just for making bread pudding.<br /><br />Submitted to YeastSpotting.<br /><br /><strong><span style="font-size:130%;">Panettone Bread Pudding</span></strong><br /><strong><span style="font-size:130%;"><br /><br /></span></strong><strong><span style="font-size:130%;"></span></strong>Serve with softly whipped cream and marinated fruit salad.<br /><br />1 panettone<br />6 eggs<br />1 cup whipping cream<br />2 cups milk<br />½ cup sugar<br />1 teaspoon vanilla<br /><br />Butter a 9 x 13-inch baking dish and set aside.<br /><br />Cut panettone into 2-inch cubes and remove dark brown crusts. You will need about 10 cups. Place in a large bowl.<br /><br />Whisk together eggs, whipping cream, milk, sugar and vanilla.<br /><br />Pour over panettone and toss to coat. Transfer panettone and custard to prepared baking dish, squishing the pieces around to absorb custard and to fill pan in an even layer.<br /><br />Set aside for at least 45 minutes or wrap well and place in the refrigerator overnight.<br /><br />Preheat oven to 400°F.<br /><br />Bake bread pudding for 35 to 40 minutes or until deep golden brown and puffed.<br /><br />Cut into pieces and serve warm or at room temperature. Serves 6 with leftovers.<br /><br /><strong><span style="font-size:130%;"></span></strong><br /><strong><span style="font-size:130%;"></span></strong><br /><strong><span style="font-size:130%;">Pandoro Bread Pudding</span></strong><br /><strong><span style="font-size:130%;"><br /></span></strong>6 eggs<br />1 cup whipping cream<br />2 cups milk<br />2/3 of a Pandoro<br />½ cup of a mixture of sultana raisins and golden raisins.<br />1/3 to ½ cup sugar<br />1 tsp. vanilla<br /><br />Proceed as above.<br /><br />When I made this I only used about 2/3 of the Pandoro because it was quite large. If you have a large crowd and want to use the entire pandoro you can increase the recipe by 1/3 to 1/2 and it should still work out.doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com6tag:blogger.com,1999:blog-3387190032001720738.post-87071197763863549592011-02-17T08:00:00.003-05:002011-02-17T16:26:44.455-05:00Pecan & Molasses Scones with Vanilla Glaze<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40S5hUvQwnwWDsiVWtPdx095yKEMN1oJlgb8jUaEeuYAzlmXN4VFX6GWtVTmiAluEDtALXwlWS_pnqQddkQZGPdL1FR6cfZGvbdmmN2jWQ4ezm-lpKuOOtH-opYSEsNM2HQepUbGKyPzF/s1600/Pecan+%2526+Molasses+Scones+with+Vanilla+Glaze+%25281%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573272340771252354" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj40S5hUvQwnwWDsiVWtPdx095yKEMN1oJlgb8jUaEeuYAzlmXN4VFX6GWtVTmiAluEDtALXwlWS_pnqQddkQZGPdL1FR6cfZGvbdmmN2jWQ4ezm-lpKuOOtH-opYSEsNM2HQepUbGKyPzF/s320/Pecan+%2526+Molasses+Scones+with+Vanilla+Glaze+%25281%2529.JPG" /></a><br />It's kind of funny how I have come across three different scone recipes in the last few weeks and all from different sources. It's not like they are seasonal, like say strawberry shortcake in June, where you would expect a deluge of recipes for the dessert. Nor did I seek these recipes. The first, Dried Cranberry Scones, was featured in the food section of the National Post, the second, Scones Two Ways, was posted on Marie Wolf's blog Breadbasketcase that I follow, and the third, Pecan & Molasses Scones with Vanilla Glaze was in the new Food & Drink, a free magazine put out by our LCBO (Liquor Control Board of Ontario).<br /><br />I made all of them slightly altering them one way or another to suit my taste but keeping the body of the recipe intact. For the Dried Cranberry Scones I followed the recipe almost exactly except that I added grated orange peel. I was very happy with how they turned out, until I tried the Cream Scones (Scones Two Ways) using cranberries and orange peel instead of dried apricots or nuts as Marie did. Also instead of using a food processor I made these the conventional way in a bowl. They were far better than the first I made and I think the whipping cream in this recipe, instead of milk used in the last recipe made all the difference. When I saw the photo for the Pecan & Molasses Scones in Food & Drink and seeing as I was in a scone making phase how could I but not make these. By now I had made scones using milk and scones using cream and I was confident that substituting some of the milk with the cream in this recipe would only enhance the flavour and produce a lighter textured scone.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZ38q_OLBIJOwk2QY5bBShSw7964IDhh4A-8ClN6XwLTqCuKD-BRCzqucrberYhpt8OShfG9rpe6DHJAhgNrzmXR9fEZCNO2nl0DJE36828gfFRu8Bvq16ozx60j0oQQ3XKokZKADaPKK/s1600/Cranberry+%2526+Orange+Scones+2.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5574128425251743746" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhlZ38q_OLBIJOwk2QY5bBShSw7964IDhh4A-8ClN6XwLTqCuKD-BRCzqucrberYhpt8OShfG9rpe6DHJAhgNrzmXR9fEZCNO2nl0DJE36828gfFRu8Bvq16ozx60j0oQQ3XKokZKADaPKK/s320/Cranberry+%2526+Orange+Scones+2.JPG" /></a> <div><div>Dried Cranberry Scones - National Post</div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUAtA6DzRkSi0aAi7tQzsKw-8WiwYWGh8gybjw5NnBlXS1Cuwpu65iVXxSBQ4aX13Ae5Bc-RPkOkkIX0D8_ChtSRic_zKSkeKIlHKskyJNgtRmIUNCEWS3nzV-quuHbTOTgqIEsqN608Z4/s1600/Cream+Scones+Cranberry+%2526+Orange+%25287%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5574128419148449346" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUAtA6DzRkSi0aAi7tQzsKw-8WiwYWGh8gybjw5NnBlXS1Cuwpu65iVXxSBQ4aX13Ae5Bc-RPkOkkIX0D8_ChtSRic_zKSkeKIlHKskyJNgtRmIUNCEWS3nzV-quuHbTOTgqIEsqN608Z4/s320/Cream+Scones+Cranberry+%2526+Orange+%25287%2529.JPG" /></a></div><div>Cream Scones with Cranberries and Grated Orange Peel (Scones Two Ways - Breadbasketcase)</div><div></div><div><br />The method is the same for all of them; cut butter into flour, baking powder and salt mixture, add nuts or dried fruit and bind together with cream and flavourings. Once you gather the mass into a ball, flatten into a circle and cut into wedges but this particular recipe instructs to divide the dough into two and form each into a circle, folding in half, then in half again and finally patting the dough into a circle and cutting into six wedges.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdwEfvi-dFcwq2T0xnYE61Kq4sAojf0VD6hgxGP3jBqhH_y-S1uJByAwzTjq8gDnSt5aD7SSlNY8ZEiZ-ZI_c0mV91jMUHVsP0mUV7YH7RqlaSPPToohRvOoAYbR23-otf38ym3jkClqU/s1600/Pecan+%2526+Molasses+Scones+with+Vanilla+Glaze+%25282%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573272333733763682" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiTdwEfvi-dFcwq2T0xnYE61Kq4sAojf0VD6hgxGP3jBqhH_y-S1uJByAwzTjq8gDnSt5aD7SSlNY8ZEiZ-ZI_c0mV91jMUHVsP0mUV7YH7RqlaSPPToohRvOoAYbR23-otf38ym3jkClqU/s320/Pecan+%2526+Molasses+Scones+with+Vanilla+Glaze+%25282%2529.JPG" /></a><br /><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQ-yrdL6ncdBDhXLCCK3kp8ZHEJoErUCToN596ehl20dIuN1TNnguYUzqXXMXmifZa-Hj7TY9Z7KcXTXCubQ4KiEeIqnVJZt9OJDYL_aeqyUMj5YQz01oy9G2omsRKjK7GIXzc3W-PSQY/s1600/Pecan+%2526+Molasses+Scones+with+Vanilla+Glaze+%25283%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573272326877103666" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgTQ-yrdL6ncdBDhXLCCK3kp8ZHEJoErUCToN596ehl20dIuN1TNnguYUzqXXMXmifZa-Hj7TY9Z7KcXTXCubQ4KiEeIqnVJZt9OJDYL_aeqyUMj5YQz01oy9G2omsRKjK7GIXzc3W-PSQY/s320/Pecan+%2526+Molasses+Scones+with+Vanilla+Glaze+%25283%2529.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOkNh6gPHOAtnXkL-LcNM4yd6Ydjr-iWLA-Aw-AUPZg_GkO2IAdEpMz9OKkDls0dgIizWHak9Abo_hjLJz67AS-NVlOTOM_GsWbcZSRLGLEfbPxI4ASORT0_4Hk0cB9ftCXz-OF7lkgwjk/s1600/Pecan+%2526+Molasses+Scones+with+Vanilla+Glaze+%25284%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573272318928542130" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiOkNh6gPHOAtnXkL-LcNM4yd6Ydjr-iWLA-Aw-AUPZg_GkO2IAdEpMz9OKkDls0dgIizWHak9Abo_hjLJz67AS-NVlOTOM_GsWbcZSRLGLEfbPxI4ASORT0_4Hk0cB9ftCXz-OF7lkgwjk/s320/Pecan+%2526+Molasses+Scones+with+Vanilla+Glaze+%25284%2529.JPG" /></a><br />So I carried my altering tendency to the instructions as well and instead formed the entire dough into a rectangle instead of two circles, folding it in half, then in half again and finally patting the dough into a rectangle again about 9 by 6 inches and a scant inch thick.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjSz2_PFpC7njNa4QO86OFJiSSM2rz4AJBIExDKXAYNxH_zqApEHeA_Imogekkg64Sn7Cdd_lCY1-hmD9nYSaaqmfASYl1uprWW3XOGXz7AAyhOn8RMVfN8Fxc8SdaTa9p3jbj8bLmSzR/s1600/Pecan+%2526+Molasses+Scones+with+Vanilla+Glaze+%25285%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573272315829377618" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhbjSz2_PFpC7njNa4QO86OFJiSSM2rz4AJBIExDKXAYNxH_zqApEHeA_Imogekkg64Sn7Cdd_lCY1-hmD9nYSaaqmfASYl1uprWW3XOGXz7AAyhOn8RMVfN8Fxc8SdaTa9p3jbj8bLmSzR/s320/Pecan+%2526+Molasses+Scones+with+Vanilla+Glaze+%25285%2529.JPG" /></a><br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlA8i9dy6OwaUohmNFj5Lq3_xcGqen0EeIxa5nCPOnYUr11si3th4va9rFAnM7hcureti9cJe_oj8hH1cULgsxnf_IEA-izsaL5clffQz7JxF5VTlMPIE5rL2Wd9E3QBbaa9qXLjzLvuKd/s1600/Pecan+%2526+Molasses+Scones+with+Vanilla+Glaze+%25286%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573271758389369426" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjlA8i9dy6OwaUohmNFj5Lq3_xcGqen0EeIxa5nCPOnYUr11si3th4va9rFAnM7hcureti9cJe_oj8hH1cULgsxnf_IEA-izsaL5clffQz7JxF5VTlMPIE5rL2Wd9E3QBbaa9qXLjzLvuKd/s320/Pecan+%2526+Molasses+Scones+with+Vanilla+Glaze+%25286%2529.JPG" /></a><br />Then I cut the dough into six equal pieces forming squares and then<br /></div><div><div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbwG-RyDdpYzbiCyK8Q1FwfKk-9NE1_lilZ5OlBAmxhu6-n6ODOdphnIJadyy5XI9D7wwyvHuEpt_ZV8ue9TCob2eX5eJFjhUkRhJWQmmdFHwhSFKqqEMVkIc8eQ0H5b7qWvNmHYRMfHa/s1600/Pecan+%2526+Molasses+Scones+with+Vanilla+Glaze+%25287%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573271752087814802" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhUbwG-RyDdpYzbiCyK8Q1FwfKk-9NE1_lilZ5OlBAmxhu6-n6ODOdphnIJadyy5XI9D7wwyvHuEpt_ZV8ue9TCob2eX5eJFjhUkRhJWQmmdFHwhSFKqqEMVkIc8eQ0H5b7qWvNmHYRMfHa/s320/Pecan+%2526+Molasses+Scones+with+Vanilla+Glaze+%25287%2529.JPG" /></a> </div><div>cut each square on the diagonal to form twelve wedges. These are then transferred onto a parchment lined baking sheet.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjap4MDwTiIBYNOlRzGiFfnf8cmdnFRKV_9Vx4j2yJ4al59wT1mGUk7OO5hM9tXwt3Ze20t6wPuAoNvIAuviSZ91h8z0bBfRsi1i5VKvceVFs-nYeY1gkKEpdKcEn0BWPMhrld1w4ufV9/s1600/Pecan+%2526+Molasses+Scones+with+Vanilla+Glaze+%25289%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573271750479797954" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZjap4MDwTiIBYNOlRzGiFfnf8cmdnFRKV_9Vx4j2yJ4al59wT1mGUk7OO5hM9tXwt3Ze20t6wPuAoNvIAuviSZ91h8z0bBfRsi1i5VKvceVFs-nYeY1gkKEpdKcEn0BWPMhrld1w4ufV9/s320/Pecan+%2526+Molasses+Scones+with+Vanilla+Glaze+%25289%2529.JPG" /></a><br />Into a 425 degree oven they go and about 12 to 14 minutes later they have risen by almost double.<br /><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiy_q5ymRhBfO_6ZF1HOvWT9zS43bfpMM4rlCdY9lHgu_nScmaOzV_RcKeP47mcs6gHGhcwQYiHZTpwwgYCyERfFGVunzNpBIOtFAZqrLnh_Nm8_fxygfrKdg4t23pjbXJL7gTOf4VV5Vm/s1600/Pecan+%2526+Molasses+Scones+with+Vanilla+Glaze+%252811%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573271741577608578" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjiy_q5ymRhBfO_6ZF1HOvWT9zS43bfpMM4rlCdY9lHgu_nScmaOzV_RcKeP47mcs6gHGhcwQYiHZTpwwgYCyERfFGVunzNpBIOtFAZqrLnh_Nm8_fxygfrKdg4t23pjbXJL7gTOf4VV5Vm/s320/Pecan+%2526+Molasses+Scones+with+Vanilla+Glaze+%252811%2529.JPG" /></a><br />While they are warm they are topped with a spoonful of vanilla glaze and sprinkled with chopped pecans. The texture was light and flaky so I was glad I used the cream, and the molasses and pecans are a nice combination. At first I thought I might skip the glaze so as to not add more sugar but in the end I decided to stay true to the recipe and I was glad I did because the glaze added some sweetness to these scones that are not overly sweet. Besides they did look nice with the glaze melting over the tops and sides.<br /></div><div><div><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhN8xAGaOr5SozGM2q3iZgQx1skpPegCVco7w011Ioo3WcbEhOJtknxHNWuVGgs-xZLPy_yw-q1YEFEmzEGl72wVpxeiwNRK3xEJ13F3YxUKGqQb2d_CLGNpaQa6dXngAbPoKaHlQThju1/s1600/Pecan+%2526+Molasses+Scones+with+Vanilla+Glaze+%252812%2529.JPG"><img style="WIDTH: 320px; HEIGHT: 240px; CURSOR: hand" id="BLOGGER_PHOTO_ID_5573271733733119442" border="0" alt="" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhhN8xAGaOr5SozGM2q3iZgQx1skpPegCVco7w011Ioo3WcbEhOJtknxHNWuVGgs-xZLPy_yw-q1YEFEmzEGl72wVpxeiwNRK3xEJ13F3YxUKGqQb2d_CLGNpaQa6dXngAbPoKaHlQThju1/s320/Pecan+%2526+Molasses+Scones+with+Vanilla+Glaze+%252812%2529.JPG" /></a> </div><div>These were very good and I would certainly recommend them. I especially liked the folding method which I think helps the scones rise so high. But I have to admit that my all time favourite flavour for scones is a combination of cranberries and orange. All I need now is to find a place near by that sells clotted cream so that I can slather my scones with a generous dollop.</div><div></div><div><br /><br /></div><div><strong><span style="font-size:130%;">Pecan & Molasses Scones with Vanilla Glaze</span></strong></div><div><br />by Marilyn Bentz-Crowley</div><div><br /></div><div><strong>Scones</strong></div><div><br /> </div><div>2 cups all-purpose flour</div><div>2 tbsp. granulated sugar</div><div>1-1/2 tsp. baking powder</div><div>1/4 tsp. baking soda</div><div>1/2 tsp. salt</div><div>1/4 cup cold unsalted butter</div><div>3/4 cup plus 2 tbsp. milk</div><div>2 tbsp. fancy molasses</div><div>3/4 cup pecans, coarsely chopped</div><div></div><div><br /><br /></div><div><strong>Glaze</strong></div><div><br /></div><div>1/2 cup icing sugar</div><div>1 to 2 tbsp. cream, preferably whipping</div><div>1/2 tsp. pure vanilla extract</div><div>1/4 cup pecans, finely chopped</div><div></div><div><br /><br /></div><div>1. Preheat oven to 425 F. Line a baking sheet with parchment paper.</div><div><br /></div><div>2. In a medium mixing bowl, stir flour with sugar, baking powder, baking soda and salt. Coarsely grate or cut in butter; toss to coat with flour. Make a well.</div><div><br /></div><div>3. Measure milk; add molasses. Stir to dissolve molasses. Add milk mixture and pecans to flour mixture. Stir with a rubber spatula just until dough forms. Turn out onto lightly floured surface.</div><div><br /></div><div>4. Divide into half. Lightly sprinkle each half with a bit of additional flour. Pat each half into a round about 1 inch thick. fold each in half and then into quarters. Again pat each mound of dough into a round a scant inch thick. Cut each round into 6 wedges. Place on a lined baking sheet at least 1 inch apart.</div><div><br /></div><div>5. Bake in centre of oven for 11 to 14 minutes or until firm to touch and lightly browned. (If making ahead for freezing or for another day, cool completely before storing in airtight container. Warm in a moderate oven for 5 minutes before glazing.)</div><div><br /></div><div>6. Meanwhile stir icing sugar with 1 tbsp. of cream and vanilla. Stir in remaining cream as needed to have a thick almost pourable glaze. Transfer hot scones to a cooling rack. Immediately coat tops with glaze and sprinkle with finely chopped pecans. Serve warm.</div><div></div><div>Makes 12</div></div></div></div></div></div>doughadearhttp://www.blogger.com/profile/18107772878761525846noreply@blogger.com10