GINGERBREAD HOUSE WORKSHOP

The December Holidays are coming up very fast and what better way to help celebrate them than to build a Gingerbread House.  It really help to have a little expertise, someone who has built many over the years and has overcome all the pitfalls that hinder the novice. I have been teaching people (Adults and Parent/Child Teams) how to make Gingerbread Houses for the last 26 years.  This year I am going to be teaching my Gingerbread House at the Academy of Culinary Education in Woodland Hills.  You will learn how to make the Dough, how to make house templates and how to cut out the house parts from the dough in an efficient manner.

 

After the House parts are baked and after lunch and a short demo, each team or participant will build and then decorate their house according to their own specifications.  Not only will the class be fun and enjoyable, but you will learn skills that you will be able to use throughout your lifetime.

Come to our Gingerbread House Class at the Academy of Culinary Education in Woodland Hills.on December 6th – this is an all-day class starting at 10:30 and ending at 5 with a lunch break in-between.

For photos of Gingerbread houses please go to https://www.flickr.com/photos/sylveeeskitchen/sets/

The class is open to singles or pairs – parent/child or spouses or partners or an older sibling with a younger one.

 

To sign up for the class go to http://www.academyofculinaryeducation.com/singleclasses.html

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Posted by Admin Test - 2014/11/19 at 3:02 PM

Categories: Food as Gifts, Holiday Ideas, Main   Tags: , , , , ,

THANKSGIVING LEFTOVERS

Thanksgiving is one of those Holidays that we celebrate with food and usually with an abundance of food – more food at the table than can possibly be eaten.  Ah- but those leftovers are probably some of the best leftovers of the year.   Just think:

Turkey Sandwiches with Cranberry Sauce and maybe Hot Gravy.

Mashed Potatoes – are good for Breakfast, Lunch or Dinner.  For Breakfast yo can turn those                                     Mashed Potatoes into Pancakes or Waffles.  For Lunch just eat them with                                                     the leftover Turkey and Gravy and for Dinner turn them into Potato Bread                                                   or more Turkey Sandwiches.

Leftover Mashed Potatoes

Leftover Mashed Potatoes

Cranberry Sauce –   Use to make Fruit Bread or Biscuits or eat them with your Mashed                                   Potato Pancakes or Waffles.

 

Cranberry Sauce

Cranberry Sauce

Sweet Potatoes   –   Eat as is or again make Pancakes or Waffles.  Sweet Potato Waffles for                                         Dinner with Creamed Gravy on top.  Yummy!

 

Sweet Potato Waffles

Use your imagination and come up with your own ideas to use those Thanksgiving leftovers or try my recipes below:

 

Turkey Frittata:                  turkey-frittata

Turkey Croquettes:            turkey-croquettes

Turkey Pot Pie:                 dinner/turkey-pot-pie

Cranberry Biscuits:          cranberry-sauce-biscuits

Potato Bread:                   breads/potato-bread/

Cranberry Cornbread:    cranberry-cornbread/

 

 

 

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Posted by Admin Test - 2014/11/12 at 8:14 PM

Categories: Baking, Dinner Ideas, Holiday Ideas, Leftovers, Main   Tags: , , , ,

USES FOR LEFTOVER PIZZA DOUGH

 

IF YOU MAKE YOUR OWN PIZZA YOU MAY TEND, LIKE I DO, TO HAVE EXCESS DOUGH.  THERE ARE 3 WAYS IN WHICH I LIKE TO USE THE EXCESS DOUGH AND AM GOING TO SHARE THEM HERE.

A. BREAD

Unless your Pizza Dough is made with a lot of Olive oIl, the Bread made form it may be somewhat chewy. For those that like that kind of Bread, then there is no problem. Personally, I love my Bread to be chewy. However, if you want it to be softer, work some Olive Oil or softened Butter into the Dough before shaping it.

To make Bread from your leftover Pizza Dough just shape it into a round or oblong loaf. If you have a Bread Shaping Basket you can sprinkle that with flour and place your Bread in it to rise. If not, place it in a greased loaf pan or on a greased and corn-meal sprinkled baking sheet. However, the problem with using a large baking sheet is that the Bread will tend to spread out rather than raise up, thereby making it sort of flat.

Cover the shaped Bread with a clean Dish Towel or Plastic Wrap and place in a warm spot to raise. When it has risen to twice its size, brush with a Beaten Egg and sprinkle with Sesame or Poppy Seeds and/or some Coarse Sea Salt. Bake on the bottom shelf of a 400 degree oven for approximately 25 minutes or until the top is Golden Brown and the bottom sounds hollow when tapped on.

If your Bread has risen in a Basket, gently turn it over (to release it) onto a greased Baking Pan and bake as in the paragraph directly above.

B.  FRIED DOUGH

Roll you Dough out as thinly as possible, then cut into 4″squares.  

Add Peanut or Vegetable Oil to a depth of 3″ and heat to 350 degrees.  (Test with a Deep Fat Thermometer or a Laser Thermometer.

Fry no more than 4 pieces of Dough at a time;  when they are golden brown remove with a spider or tongs and drain on a cooling rack placed over a jelly roll pan or on paper towels.

Sprinkle with Powdered or Cinnamon Sugar or serve with Whipped Cream and sliced Fruit.

C.  FOCCACIA

My favorite use for leftover PIZZA DOUGH is Foccacia.  Foccacia is a popular flat bread and is simple to make.  You do need to have a decent amount of Dough left over (at least half a pound).

Roll the Dough out to a thickness of at least 1″.  Place on a greased baking sheet and then make indentations with your fingers.  Brush with Olive Oil and then sprinkle with shredded Parmesan Cheese.  If desired, dress with sliced Olives and/or Sun-dried Tomatoes.  (The featured photo shows a Foccacia with an Olive Salad on it)

Bake on the lower shelf of a 400 degree oven for 20-25 minutes or until golden brown on both the top and bottom.

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Posted by Admin Test - 2014/11/05 at 7:04 PM

Categories: Baking, Bread, Cooking for Everyone, Leftovers, Main   Tags: , , , , , , ,

NATIONAL PEANUT BUTTER MONTH

November is ‘National Peanut Butter Month‘. Peanut Butter as we probably all know is made from grinding Peanuts.  Now, technically Peanuts are not actually nuts.  The Peanut does not grow on a tree but rather from plants that are much like Vegetables. Peanuts are also known as ground nuts because of this reason.  But to repeat, Peanuts are not actually nuts;  they are  legumes. Unlike legumes, Peanuts are not usually cooked as a vegetable or even as a main dish.  Instead, they are treated much like the tree nuts – they are roasted and salted and eaten out of hand.  They are chopped up and added to baked goods.  But probably the most popular use for Peanuts is that rich spread we all know as ‘Peanut Butter’.

Peanut Butter has long been a favorite of kids and adults alike.  Peanut Butter and Jelly Sandwiches not withstanding, how many different ways can you think to use Peanut Butter?

My favorites are Peanut Butter Cookies, Thai Peanut Sauce (made with Peanut Butter) and Reese’s Pieces.  There is Peanut Butter Fudge and Peanut Butter Brownies just to name a few.  So to observe ‘National Peanut Butter Month‘ I am going to share with you a couple of my favorite recipes.  If you have any favorite recipes using Peanut Butter please feel free to share them with my readers.

/One of my very favorite things is the Peanut Butter Sauce served with Chicken and Beef Satay in Thai Restaurants.  Technically, Satay is an Indonesian Dish but it has become a popular mainstay in Thai Cuisine.  And it is the sauce that really makes the dish!  Try this recipe – if you don’t like Chicken you can always substitute Beef or Pork or even Lamb!     chicken-satay-with-peanut-butter-sauce/

 

For lunch today I made a Salad with leftover Shrimp Taco Ingredients.  The salad consisted of shredded Lettuce, diced Tomatoes, Cilantro with a squeeze of Lime and Dressed with Spicy Thai Peanut Dressing.  Very delicious and taste bud pleasing.

 

Shrimp Salad with Peanut Dressing

Shrimp Salad with Peanut Dressing

Growing up, Peanut Butter Cookies were always a favorite in our household.  Probably the most intriguing thing about Peanut Butter Cookies is those ‘Criss-Cross’ marks made with a fork.  Why, I don’t know but if the cookie does not have them, there is definitely something missing!  It is those tell-tale marks that tell us that the cookie is a Peanut Butter Cookie.  I know of very few other cookies that use this decoration.  Instead of plain Peanut Butter Cookies, try this recipe that mimics that childhood favorite – the Peanut Butter and Jelly Sandwich.  cookies/peanut-butter-jelly-cookies/

Everybody loves Rice Krispy Marshmallow treats and what better than Rice Kirspy Marshmallow treats with Peanut Butter added to them!  Try it for yourself or your kids and you will never make them without the Peanut Butter again!  /peanut-butter-rice-krispy-candies/

In Hong Kong there is a favorite street food known as Hong Kong Waffles.  They are soft waffle that can be rolled up.  Before they are rolled they are usually spread with Nutella or Peanut Butter.  They are quite delicious and not at all hard to make if you have a waffle iron.  deserts/hongkong-style-waffles/

Last but not least there is Chocolate/Peanut Butter Fudge.  This contains two favorites – Chocolate and of course Peanut Butter.  This is a really simple fool/proof fudge recipe that anyone can make in a very short amount of time.  So if you are a Chocolate and Peanut Butter Lover, be sure and try this recipe.  candy/peanutbutter-chocolate-fudge/

Then there are the items that we don’t need recipes for.  Celery stuffed with Peanut Butter, Crackers with Peanut Butter, Peanut Butter and Jelly or Honey Sandwiches, etc.

All in all, enjoy ‘National Peanut Butter Month’ and see which ways you come up with to enjoy this all time favorite.

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Posted by sylveee -  at 1:35 PM

Categories: Baking, Cooking for Everyone, Cooking for Kids, Dessert Ideas, Dinner Ideas, Family Fun, Lunch Ideas, Main, National Food Days   Tags: , , , , , , , ,

PUMPKIN SEASON

 Today is Pumpkin Day.  How many ways can you think of to use Pumpkin other than Pie?

There are many and I am going to give you recipes for just a few.  They certainly don’t have to be used today, but remember that Fall and October and November especially are just the right times for the use of Pumpkin.  You can use canned Pumpkin but if you can get hold of ‘Sugar Pie Pumpkins’. they are definitely the best to use for any of your baked goods or savory dishes.

Pumpkin Cornbread is a different and delicious way to make almost everybody’s favorite – try the recipe at     bakrnbread/ed-goods/breads/pumpkin-co

Biscuits are another family favorite and my Pumpkin Yeast Biscuits are just different enough to spark your Thanksgiving Table.  They do take a little longer to make as the Yeast Dough has to raise up but of course you can be doing other things while the dough is raising.  Try them and see how you like them.  Serve them with Honey Butter.  Recipe is at breads/pumpkin-yeast-biscuits/

Pumpkin Ravioli is a tradition in Italy and the first time I heard of it was when my eldest son came back from Italy and told me about the Pumpkin Ravioli that he had when visiting there. If you look for it in Italy you are going to find Ravioli de Zucca. Zucca means squash and since Pumpkin is a form of squash that is what you will look for, hence the name of the recipe. Ravioli de Zucca. Find the recipe at  www.sylveeeskitchen.com/recipes/pasta/ravioli-de-zucca/

Pumpkin Cheesecake makes a delicious dessert for Thanksgiving.  It takes care of the Pumpkin Pie tradition and gives those people who like Cheesecake a little different taste treat.  Easy to make and delicious to eat.  Recipe at /ed-goods/breads/pumpkin-co

Haunted Pumpkin Pasta Salad does not have any Pumpkin in it but it is a fun dish for your kids to help make and to eat.  It makes a great Halloween Supper or Party Dish.  Try it and be sure to use orange Pumpkin Pasta which can usually be found at this time of the year at Cost Plus Stores or other specialty stores. If you can’t find Pumpkin shaped Pasta just follow the directions in the recipe for coloring Wagon Wheel Pasta Orange to represent Jack O’Lanterns. Here is the recipe  /halloween-recipes/haunted-pumpkin-pasta-salad/

Another dish that can be made with Pumpkin is Pumpkin Soup.  As unlikely as it sounds, it is really delicious.  I also love making Pumpkin Bread and Muffins, Pumpkin Cookies and don’t forget that Pumpkin can be cooked as a vegetable as any other squash can be and even cooked in Stews.

Try your hand at Pumpkin Recipes and see what you can come up with.

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Posted by Admin Test - 2014/10/26 at 3:51 PM

Categories: Main   Tags:

THOUSAND OAKS FOOD TRUCK FESTIVAL

Today, Sunday, October 12th,  my Son David and I went to the Thousand Oaks Food Festival.  This was put on by the ‘Music Dept. Booster Club of Westlake High School.  It was held at the North End of Conejo Creek Park adjacent to the Library, Teen and Senior Centers.  This was the first Food Truck Festival that we had ever attended even though we have purchased and eaten food from numerous Food Trucks that frequent the Southern California area.

 As festivals go, this was not really a large gathering of trucks but there was a decent variety.  Among the trucks that participated were two Asian/Fusion, one Italian, one Hamburger, one Lobster Roll, a Grilled Cheese Truck (which had some really interesting sandwiches) and one Barbecue.  There was also Ice Cream, Gelato, Italian Ice and Beverage Vendors.  We tried the Lobster Quesadilla from one of the Asian Vendors and from the second one we had Deep Fried Shrimp Balls (these were chopped Shrimp which were Breaded and then Deep Fried) and a Breakfast Bao which contained Sausage and an Egg among other things.  Of the two trucks we enjoyed the Lobster Quesadilla more than the Shrimp Balls and Bao.  The Quesadill was a little on the spicy side but not too much so.

We had bottled Raspberry Lemonade from the first Vendor and Vietnamese Coffee from the second Vendor.  Finally at the end we had Gelato to cool down the spice from the food.  The Gelato that we tried was Salty Caramel which was actually Salty Caramel ribbons in Vanilla Gelato.

One of the drawbacks was that there was no planned seating area for people to sit down and eat – whether this was an omission on the part of the planning committee or a ruling of the park we don’t know.  Some people sat on the grass, some were smart enough to bring their own chairs and tables but we ended up sitting on a couple of the large rocks (cave-man style) that were part of the landscape.

In the Park Area there were plenty of table and benches but these were not convenient to the Food Trucks.  The Westlake High Band was performing throughout the day and there free massages, Pet Adoption, and other booths that rouonded out the event.

It was fun and interesting and worth at least one try.  We don’t think we would go to another Food Festival though unless the trucks changed their format and sold small bites so that one could taste more variety.  That being said we do like most of the food from the Food Trucks in that the food is not ordinary and really whets the taste buds.

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Posted by sylveee - 2014/10/12 at 7:53 PM

Categories: Main   Tags:

APPLE VARIETIES – ‘NATIONAL APPLE MONTH’

 October is ‘National Apple Month and what better time to talk about, eat and use Apples in Desserts, Snacks and Meals.  Here is an Alphabetical list of some of the Apples available.  There are so many, it is almost impossible to be able to keep track of them all.  We all have our favorites but it may be fun to try a new one or two.  Keep on eye for some of the ones listed below.  There is at least one for every letter of the Alphabet except for the letter ‘X’.  If anyone knows of an Apple beginning with an ‘X’, please let me know.  At the end of this list are links to Apple Recipes in this Blog.

  • A      Ambrosia, Anna Apple
  • B      Beverly Hills, Burgundy
  • C      Crab Apples, Cameo, Captain Kidd, Candy Crisp
  • D      Delicious, Dawn, Davey, Dayton
  • E      Epicure
  • F      Fuji
  • G     Granny Smith, Gravenstein, Golden Delicious, Gala
  • H     Hayes, Hampshire, Hawaii
  • I       Irish Peach, Idared
  • J      jonathan, Jonagold, Jester, John, Jonadel
  • K     Kary, Kent, Katya, Keepsake
  • L      Lady, Liberty, Limelight
  • M     McIntosh, Maiden’s Blush, Macon
  • N     Nectar, Niagra, Norfolk
  • O     Oliver, Opal, Ontario
  • P     Pippin, Pink Lady, Pacific Rose, Pacific Beauty
  • Q     Quebec Bell, Queen Cox
  • R     Razor Russet, Red Delicious, Red Baron
  • S     Scarlet, Scarlet Surprise, Scarlet O’Hara
  • T     Taylor, Telstar, Tickled Pink
  • W    Winesap, Waltz, Wellington
  • X
  • Y    Yates, Yellow Transparent, York Imperial
  • Z    Zari, Zest
  •  

APPLE BREAD – http://www.sylveeeskitchen.com/recipes/baked-goods/breads/apple-bread/

APPLE COOKIES - http://www.sylveeeskitchen.com/recipes/baked-goods/cookies/apple-cookies/

CARAMEL APPLES - http://www.sylveeeskitchen.com/recipes/baked-goods/cookies/apple-cookies/

 

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Posted by sylveee - 2014/10/05 at 12:05 PM

Categories: Baking, Bread, Breakfast Ideas, Cooking for Everyone, Dessert Ideas, Family Fun, Halloween, Main, National Food Days, Pastry   Tags: , , , , ,

NATIONAL APPLE MONTH

October is ‘National Apple Month’ so I decided to look up and see how many different kinds of Apples there are.  Wow, I did not expect to find the number I did – there are literally dozens and maybe hundreds – the only letter in the Alphabet that does not bear the name of an Apple is  ”X”.  There are numerous kinds of Apples for each and every letter, however most of us are familiar with only a small number of them.

 The most common Apples are the Red and Golden Delicious, Gala, Fuji, Pippins and Granny Smith.  The best for eating are the Delicious, of course and the Gala and Fuji.  The best for baking are Granny Smith and Pippins.  The last two are not terribly sweet and have a firm flesh which lends them well to baked goods such as pies and pastries.  For cooking and Applesauce the Winesap and Gravensteins are excellent.  

My favorite use for Apples is to make Pie and of course, there is nothing as American as ‘Apple Pie’. I also love Apple Turnovers made with Puff Pastry.  Puff Pastry is a pain to make but you can purchase frozen Puff Pastry Sheets which work very well.  You can also use Pie Crust or even Yeast Dough for your Turnovers Shells.

There are also many other ways in which we can use Apples and so I am going to explore some of them here and reference several really great recipes.  The first one is for Apple Bread – what a good way to use up those Apples from your tree or even the ones you bought.   You can even use Applesauce.  Try the referenced recipe. This recipe makes two to three loaves, depending on the size of the pans you use.  You can also make Muffins from the same recipe.  If there is too much for your family to consume at one time, these loaves freeze well or you can share them with your friends.  www.sylveeeskitchen.com/recipes/baked-goods/breads/apple-bread/

Apple Pie can be made in various ways – there are French Apple Pies with a streusel topping and then there are the traditional ‘American’ type Apple Pies with both a bottom and a top crust.  The referenced recipe is for a French Apple Pie  which always easy to make because there is only a bottom crust and you don’t have to worry about getting the top crust to fit and look beautiful.  www.sylveeeskitchen.com/recipes/baked-goods/pies-pastry/

Apple Turnovers are absolutely my favorite way to go!  You can eat them out of hand without utensils;  they are good for Breakfasts on the Go  or for snacks or Desserts.     You can use Puff Pastry or Pie Crust or any of your favorite pastry doughs.

www.sylveeeskitchen.com/recipes/baked-goods/pies-pastry/apple-turnovers/

Apple Brown Betty is an old fashioned dish which can also be used for dessert or for Breakfast.  There is no Pie Crust to worry about, just a cumbly topping.  It is fast and easy to make and is great with Vanilla Ice Cream or Whipped Cream on top.  www.sylveeeskitchen.com/recipes/deserts/apple-brown-betty/

Caramel Apples are one of my favorite ways to eat Apples.  I love Apples and I love Caramel and nothing goes better together than Apples and Caramel.  And since Halloween is this Month what better treat than Caramel Apples to share with the kids.  This recipe is simple to make and the Apples are fun to eat.  The best Apples to use for Caramel Apples are Granny Smith or Golden Delicious.  Pippins are also good, but make sure that they are somewhat ripe or they will be to tart to eat, even with the Caramel.  www.sylveeeskitchen.com/recipes/halloween-recipes/caramel-apples/

Remember, October is ‘National Apple Month’ and there is no better time to buy and eat Apples than now.  Even better is if you can pick your own, either from your own trees or nearby orchards.  Play around and experiment – Apples are a wondrous fruit and don’t forget ‘An Apple A Day Keeps the Doctor Away’.  Try a different Apple Recipe for the Month of October – ‘National Apple Month’.  And another reason for eating and using them now is that later on, the Apples you buy will all have been in cold storage which makes them mealy and less tasty.  So take advantage of ‘National Apple Month.  

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Posted by sylveee - 2014/10/04 at 10:53 AM

Categories: Baking, Baking Tidbits, Bread, Main, Pastry   Tags: , , , , , , , , , ,

ADVENTURES IN CHEESE MAKING – RICOTTA AGAIN

This time I decided to make a batch of Ricotta using Rennet Tablets. It was my understanding that a quarter of a Rennet Tablet would be sufficient to curdle two quarts of milk.  Unfortunately, this did not happen.  When I used the Lemon Juice the heated Milk curdled within about 2 minutes.  With the Rennet, I cooked and stirred with the Rennet added (after the milk came to a boil) for about 10 minutes.  Getting frustrated I added Lemon Juice and it still did not look curdled so I added the rest of the Rennet Tablet.  It finally curdled but did not yield as much Cheese as the Lemon Juice alone did and it was much looser and did not hold its shape.  Fortunately I used the Cheese in Sweet Cheese Turnovers so the thickness did not matter as much.  To add body to the Cheese I also used about half a carton of Mascarpone (thick Italian Cream Cheese).  Next time I will go back to the Lemon Juice.   

To make the Turnovers I placed the drained Ricotta in a medium-sized mixing bowl and added half a carton of Mascarpone, (about 4 oz.) along with 1 Egg, 2 Tablespoons Granulated Sugar (this should be to your taste) and some Vanilla. A pinch or two of ground Cinnamon may also be added if desired.   Combine the mixture and refrigerate until ready to use.

For the Turnovers I used commercial Puff Pastry but you can use Pie Crust or any other type of Dough that you prefer.

Have a small bowl of cool water at hand to help seal the pastry edges along with a fork to crimp them.

Lay out the Pastry on a cutting board and cut into 6″ squares.  If needed you can use a clean ruler to measure.  I usually just eye-ball it.  Use a long knife or Pizza Wheel.  Keep your eye on the end point and you will end up cutting a straight line.  If you try to guide the knife or wheel, it is likely that your pieces will end up crooked.  (I learned this little trick from my Mother who used to make all our clothes – when she cut out fabric she always said, keep your eye on the place where you want to end – this will guide your hand  and keep it straight)  It works every time!

Pastry Squares Pastry Squares

Arrange the squares so that they are facing you as a diamond.  Place a scoop of the filling on each square.  (I used a #30 food scoop – about 1 1/2 Tbsps.) The filling should be placed just below the mid-point which will give you enough room to fold over the pastry and seal the edges without the filling oozing out the sides.

Sweet Cheese Turnovers - Filling Added Sweet Cheese Turnovers – Filling Added

Using your clean finger or a pastry brush lightly coat the edges of two adjacent sides with the water;  fold over into a triangle and then crimp with the fork.

If you plan on baking the Turnovers right away preheat your oven to 400 degrees.  Line a baking sheet with parchment.  Place the Turnovers on the lined baking sheet with at least 2 inches between each turnovers on all sides.  Even though there is no leavening agent as such in Puff Pastry, the layers formed by the Butter will puff up tremendously.  Once the baking pan is full brush with beaten egg and sprinkle with Turbinado Sugar.  Bake in your preheated oven for 20 minutes (DO NOT OPEN THE DOOR UNTIL THE 20 MINUTES ARE UP).  The Turnovers should be a golden brown when completely baked – if after 20 minutes they are still too pale then bake for another 5 minutes or until golden brown.  The Baked Turnovers are the Feature Photo above.

If you plan on freezing all or part of the Turnovers before baking them you can place them as close together on the sheet that you can as long as they don’t touch each other.  Once they are frozen wrap them in plastic wrap or the parchment and place in a freezer bag.  You can remove and bake as many or as few at a time as you need.

Sweet Cheese Turnovers  for freezing Sweet Cheese Turnovers for freezing
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Posted by sylveee - 2014/09/30 at 4:24 PM

Categories: Baking, Breakfast Ideas, Cheese, Dairy, Dessert Ideas, Main, Pastry   Tags: , , , , ,

NATIONAL BISCUIT MONTH

 September is ‘National Biscuit Month and today is the last day of September so we have to take last minute advantage and promote Biscuits.  Biscuits are just one of those foods that provide comfort and joy – they are good for Breakfast, Lunch or Dinner or even Snack Time.  Most Biscuits are made from a Baking Powder or Baking Soda Recipe but there are some that are leavened with Yeast.  There is one of each in the Baking Recipe Section of this Blog.  Try them and then let me know how you like them or don’t.

Baking Powder Biscuits are more commonly made and served than Yeast Biscuits.  Baking Powder Biscuits are made from a shortened Dough, which means that a Shortening Product either animal or vegetable is cut into the flour to shorten the wheat fibers which in turn helps to tenderize the product.  A Flour and Water product would pretty much taste like hardtack whereas a product that has a fat in it will be tender and flaky, if made properly.  The recipe referred to within this blog is a standard Baking Powder Biscuit and can be enhanced by adding other products to the mixture such as herbs or cheese.  Try them in various ways and see what you can come up with.  In addition to using them as a bread product for dinner or lunch, they can also be used as dessert.  Strawberry Short Cake is called ‘Short Cake’ because a traditional Strawberry Shortcake is made from a shortened Dough which means that some type of fat has been cut into the flour to tenderize it.  For Strawberry Shortcake you can make one large biscuit in a 9″ round pan and then cut it in half to make two layers.  Fill the middle with Whipped Cream and sliced Strawberries and do the same to the top layer after you put it on the filled bottom layer.  You can also make individual portions by making 4 or 5″ round Biscuits.

www.sylveeeskitchen.com/recipes/baked-goods/breads/buttermilk-biscuits/

Pictured below are the ingredients needed to make  Baking Powder Biscuits:

Buttermilk Biscuits 1I
Ingredients Needed – Flour, Baking Powder, Salt,  Butter & Buttermilk
 
Pumpkin Yeast Biscuits are unusual in that they contain Pumpkin, a product which is not usually found in Biscuits and they contain Yeast.  Most Biscuit products are leavened with Baking Powder which is a chemical leavening agent.

 www.sylveeeskitchen.com/recipes/baked-goods/breads/pumpkin-yeast-biscuits/

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Posted by sylveee -  at 1:49 PM

Categories: Baking, Bread, Cooking for Everyone, Main, National Food Days   Tags: , , , , ,

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