Bread

Baked Products to be used as Bread

SUNDAY BAKING PROJECT #8 – GOUGERES

This Week’s Baking Project was Gougeres – a cheesy version of Pate Choux.  In this version the Pate Choux is made with Fat Free Milk instead of water and there is also the addition of Cheese.  I used Gruyere but Parmesan or other types of semi-hard or hard cheeses can be used.  This Project was fun and seemed to have been participated in by more members than any of the others.  At least there certainly was a lot of feedback and posting of photos.  Not only was this one fun but it was relatively simple and took very little time as compared to the first few projects that we did, especially the Lemon Chiffon Cake (which I loved).  The recipe for the Gougeres is posted in the recipe section of this blog but it came from the book “Tartine” which was named after the Restaurant of the same name.

For anyone who has not made Pate Choux before or even for those of us who have, it is always fun to see the marvel of the Choux Dough Puff Up and form these marvelous pockets which can be filled with anything from an Appetizer, to a Main Course or Dessert.  I used mine for Sunday Morning Breakfast with Herb and Tomato Scrambled Eggs along with a Fruit Salad dressed with Fresh Basil and Sweet Mint.

 

Below are the preparation photos:

The Recipe calls for 1 cup Skim (Fat Free) Milk – I had only 2% so used half milk and 1/2 water.  I may have gotten better height in the Puffs if I had only used water.

            1/2 cup 2% Milk

 

 

 

 

 

 

 

 

 

 

The Milk or Water (whichever you use) is brought to a boil along with the Butter over medium heat.  Then the Flour is added all at one time and vigorously beaten until the mixture all comes together.  At this time, the mixture is then placed in a Standing Mixer Bowl and the Eggs are added one at a time.  If you don’t have a mixer, this can be done by hand with a wooden spoon, but it will take some energy to do so because the Eggs need to be thoroughly beaten into the Dough.

       Adding the Eggs one at a time

 

 

You can also use a Food Processor, but I have found when making Pate Choux n the Food Processor that you usually end up using 1 less Egg than called for.  This is because the speed of the Processor is so fast that the ingredients get incorporated more thoroughly and at a faster speed.

 

 

 

Once all the Eggs have been incorporated then you add the Cheese, Chopped Herbs and Pepper.  Beat these items in by hand with a wooden spoon.

Beating in Herbs, Seasoning & Cheese

 

 

 

 

 

 

 

 

 

Next you can form the Gougeres on a lightly greased (I don’t usually grease the pan because there is plenty of butter in the dough but the recipe in mention does say to do so.  You can also line the pan with baking parchment or use a Silicon Baking Sheet, which is my preference.

 

 

 Formed Gougeres

 

 

 

The Puffs are baked at 350 degrees for at least 25 minutes but if you want a darker and crisper puff 45 minutes is recommended.  (The older recipes call for a 400 degree oven but they do seem to rise alright at 350 degrees.

If you make the small size they can be eaten warm as Appetizers or accompaniment to Soup or Salad.  If you make the larger ones, the tops can be cut off and they can be filled with a creamed mixture or scrambled Eggs as I did.  I made Soft Scrambled Eggs using the double boiler and added diced Tomatoes, Baby Spinach and Cilantro just before the Eggs were done.  Serve with Bacon or Sausage and a fresh Fruit Salad.

 

 

 

 

Baked Gougeres

 

 

 

 

 

 

 

 

 

                           Egg Filled Gougeres   

 

 

 

 

 

 

Below are the Members Photos.

 

 CM Wolkon

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

            Jeanne Ackerman

 

 

 

 

 

 

 

 

 

Jeanne’s Experiment  – The one on the left baked at 425 and the one at right at 350.  (There does seem to be a considerable difference in the photo although Jeanne said in reality there really wasn’t much difference)

      Terrie Cooper

             Eileen Delcore Bennet

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Posted by sylveee - 2018/06/27 at 9:27 PM

Categories: Baking, Baking Tidbits, Bread, Breakfast Ideas, Cheese, Dairy, Eggs, Main, Sunday Baking Project   Tags: , , , ,

SUNDAY BAKING PROJECT #4 – HAM AND CHEESE BRIOCHE PUDDING

 

 

 

 

 

 

Ham and Cheese Brioche Pudding was the selection for Week 4.  It was decided upon as a nice contrast to the sweet selections from the previous weeks.  Unlike the previous 3 selections which we loved, this one will not go on my favorites list.  My Husband and I both love Bread Pudding, but as a sweet dish; it turns out that the savory version is not so palatable for us.  I am not a fan of Ham but my Husband likes it, and eats Ham and Cheese Sandwiches at least once a week, if not more often, so I decided to stick with the Ham and Cheese Version.  The Bread portion of the Pudding is Brioche.  I used Challah which is very similar to Brioche.  The Pudding itself was beautiful – it raised up and was a beautiful golden brown and had a great texture but would have been more to our liking if it had apples, raisins and some brown sugar in it.

I served the Brioche Pudding for Breakfast along with Maple Syrup and Watermelon on the side.

 

 

 

 

  With Maple Syrup and Watermelon

 

 

 

 

 

 

 

 

 

 

 

 

To make the Pudding you cut up 12 ounces of Brioche or other similar bread   (I used Challah which is very similar to Brioche) and place in a buttered baking dish (12” x 12” or even 10” x 10” will do).  I made half a recipe and used an 8” x 8” dish which was perfect.

 Cubed Bread

         Bread in Baking Dish

 

 

 

 

 

 

 

 

 

Gouda Cheese

 

            Shredded Gouda

 

 

 

 

 

 

 

 

 

 

 

Prepared Ham 

 

Combine the Eggs, Milk or Cream or Half and Half along with the seasonings which are Salt, Pepper, Cayenne and Nutmeg.

Custard Ingredients Mixed Together

 

Pour the Custard mixture over the bread cubes and top with Julienned Ham and Shredded Cheese.

 

 

 Custard Added

      Ham and Cheese Incorporated

 

 

 

 

 

 

 

 

 

 

In the photos above you may see that the Bread and Custard Cubes are in a different dish than the product with the Ham and Cheese.  I mistakenly thought that the half recipe would fit in my ceramic loaf dish but not to be – had to transfer the mixture to my 8 x 8 glass baking dish.

 

Press everything down so that the bread absorbs the custard and the Ham and Cheese are incorporated into the whole.  Slivered Green Onions  (which I omitted) are sprinkled on top.

 

The complete recipe can be found at Cooking – New York Times

Normally Bread Pudding is assembled and then refrigerated overnight so that all the custard is absorbed into the bread.  This recipe did not call for that but since we were going to eat it for breakfast, I did do that.  I made it in a glass baking dish, so I had to let it warm up for about an hour before baking it.  The baking took 45 minutes, exactly what was called for in the recipe.  The Pudding should be served immediately or it can be baked and cooled and then cut up into squares as suggested in the recipe or you can just reheat any leftovers that you may have.

 

 

              Baked Pudding

              Plated Pudding

 

 

 

 

 

 

 

 

 

 

 

 

 

With Maple Syrup

 

Even though I only made a half recipe we still had leftovers which I sent home with my Grandson who loves Ham.  I have yet to hear if he has eaten it and if he likes it.  Will notate that here when I find out.

 

I am sure that many people will like this version of Bread Pudding, especially if you are a fan of Quiche.  I do like Quiche but never make it with Ham.  I usually use Spinach or Mushrooms.  I am a Vegie Fan, but not a Vegetarian or Vegan.  I am thinking though of becoming a Pescatarian.  I do not get stuffed when I eat fish and/or vegetables like I do when I eat meat.

There are variations among the members of our group – some did use Spinach, another used Bacon, etc.  And a couple of the members made the Brioche Loaf from the recipe that was given.  I did make my bread but it was Challah and since I had it on hand decided to use that instead since it is very similar, both in ingredients used and the end result.

 

MEMBERS PHOTOS IN THE ORDER THEY WERE POSTED

 

 

              Cara Croxton

 

            CM Wolkon

            Cynthia Allen

    Elizabeth Barnhart Mockapetris

 

 

 

 

 

 

Jeanne Ackerman

    Terrie Cooper Loaf

          Terrie Cooper Pudding

 

 

 

 

 

 

 

 

 

     Terrie Cooper Slice

 

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Posted by sylveee - 2018/05/23 at 10:58 AM

Categories: Baking, Baking Tidbits, Bread, Breakfast Ideas, Cheese, Dairy, Ethnic Cuisine, Lunch Ideas, Main, Sunday Baking Project   Tags: , , , ,

GINGERBREAD WAFFLES – A Culinary Makeover

 

Baking is one of my favorite things to do and during the Winter Holidays I make Gingerbread Houses and I teach other people how to make Gingerbread.  This past December, in addition to my classes I baked and built four different houses.  One for the Cancer Support Community’s Holiday Boutique, one for a sample for my class, one for home and one as a gift.  There are two ways to bake the houses – one is to cut out the pieces from the unbaked dough and the other is to bake the dough first before cutting out the pieces.  The advantage of the second method is that the pieces will all fit together without additional trimming after the baking process.  The disadvantage is that there are going to be a lot of sections of cookie that will not be big enough for any house, except for the chimney and how many of those do you need?  Now we do love to eat the leftovers but when there are a lot of leftovers, you can only so much.

 

As I said, Baking is one of my favorite things to do, but another one of my favorite culinary activities is to turn leftovers into new products and that is what I did with the leftover Gingerbread pieces.  I pulverized them to a fine crumb in my Food Processor and turned them into a Waffle Batter.  If you like Gingerbread, then you certainly will like Gingerbread Waffles.  Here is how I did it.

 

  • Break up the leftover Gingerbread pieces into sections that will fit in your Food Processor that has been fitted with the Chopping Blade.  Use the Pulse Button to break up the pieces into small pieces and then turn it on to finely chop the Gingerbread pieces.  You should end up with a medium to fine crumb.
  • Measure the Crumbs – 2 cups of Gingerbread Crumbs will make enough waffles for 3-4 people.

 

Gingerbread Crumbs

          Gingerbread Crumbs

  • Use your Food Processor (do not wash out the bowl) or a large mixing bowl.  Beat 3 Eggs until well mixed and then add 1 1/2 cups Buttermilk and blend together.
  • Combine the Gingerbread Crumbs with 1 1/2 cups of All-Purpose Flour, 1 tsp. Cinnamon, 1/2 tsp. Ground Ginger and 1/2 tsp. Baking Soda.  Add to the Buttermilk/Egg mixture and Pulse, just until mixed.  If doing in a bowl, with a whisk, just mix until the Ingredients are blended – DO NOT OVER-MIX!  (Over-mixing Waffle, Pancake or Muffin Batter will make the product tough.
  • Stir in 1/4 cup Melted Butter.
Gingerbread Waffle Batter

        Gingerbread Waffle Batter

 

  • Heat your Waffle Iron until the indicator light tells you the Iron is hot.  If necessary, lightly oil or spray the surface of the Iron.
  • Pour approximately 1/2 cup of Batter on each section of you Waffle Irons Grids (this will vary, depending on the size and shape of our Waffle Iron)

 

Batter on Grids

              Batter on Grids

  • Close and Bake until the steaming stops.  Keep the baked Waffles warm in a low oven until you are ready to serve them.
Baked Waffles

             Baked Waffles

  • Serve with Fruit Compote and or Maple Syrup and melted Butter.  The Waffles in the Feature Photo are served with crisply cooked bacon.
  • For the Fruit Compote,I melted about 2 Tbsps. of Butter along with Brown Sugar (2-4 Tbsps.).  I then added pitted and halved Cherries, Blackberries and fresh Pineapple pieces.  This will work with just about any fruit – Apples are great with Gingerbread as well as Bananas, Mango or Papaya.
Making Fruit Compote

     Making Fruit Compote

 

And this is how you use leftover Gingerbread to make Waffles!  As a convenience, I have also listed the ingredients below.

 

2 CUPS Gingerbread Crumbs

1 1/2 cups Flour

1 tsp. Cinnamon

1/2 tsp. ground Ginger

1/2 tsp. Baking Soda

3 Eggs

1 1/2 cups Buttermilk

1/4 cup melted Butter

 

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Posted by Admin Test - 2016/01/15 at 2:47 PM

Categories: Bread, Breakfast Ideas, Cooking for Kids, GINGERBREAD HOUSES, Holiday Meals, Main   Tags: , , , , , , , , , ,

HOMEMADE BREAD – CIABATTA

Baking is one of my favorite Kitchen Activities and I especially love making bread and the Winter Months are the ideal time to do it.  Not only will the result be a delicious product but your kitchen and your home will be warm with the fresh fragrance of baking bread and the communal warmth your family will feel when sitting down to the table and enjoying freshly buttered bread with their meals.

 

I love to watch the dough raise up and the smell of freshly baking bread is indeed heavenly.  When a fresh loaf comes out of the oven your taste buds perk up and your mouth waters for a slice of that hot, buttered bread!

 

One of my favorite type of breads is Ciabatta. Ciabatta is Italy’s answer to the French Baguette.  It was created in 1982 to stop the influx of French Baguettes into Italy.  The Bakers there were afraid that the use of the Baguette would hurt there business.  Ciabatta is a crusty bread with a chewy inside texture.   It is fairly simple to make, although it does take a little bit of time but if you do spend the time, the dough is so nice and easy to work with it is actually fun, not work to make this bread.  And when you eat it with melting butter it is so good you can practically swoon over it.

 

So let’s go through the actual steps of making Ciabatta (the complete recipe is at Recipe for Ciabatta

 

  • You have to make a starter that is called a Poolish.  The best time to do this is the night before you plan to make the bread as it has to proof for at least 10 hours.

Poolish

  Poolish

 

 

  • Once the Poolish is proofed, add the Olive Oil and mix it in with a Dough Spatula, if you have one;  if not, then use the next best tool that you have – perhaps a Wooden Spoon.

 

 

 

Dough Hook

     Dough Spatula

 

 

Then you add the remaining ingredients and knead the Dough;  a standing Electric Mixer fitted with the Dough Hook is the best to go but if you do not have one, then just make use of your Elbow Grease and knead the dough by hand.

 

Making Ciabatta (12)Dough Hook

 

 

Finish making  the Dough and let it rest for at least 20 minutes.

Next comes the fun – stretching and folding the Dough to develop the gluten.  This is a four step process, although you can shorten the process by eliminating any of the subsequent stretching and folding turns.  (If you do this, your bread won’t have the true Ciabatta texture – somewhat like the texture of sour dough but without the sour taste)  I figure that if you are going to make the Ciabatta and if you have the time, it is well worth it to go through the whole process and not eliminate any of the stretching turns)

 

Flattened Dough before Folding and Stretching

A

 

 

 

B

B

 

 

 

 

 

 

 

 

 

 

 

C

C

 

D

D

 

 

 

 

 

 

 

 

 

 

 

A – Flattened Dough before Stretching

B – Bottom and Top Folds (fold from the side closest to you)

C – Sideways Folds – fold from the right side to the middle and then from the left side over the                 right side fold

D – Complete fold – cover and let rest 20 minutes before flattening and folding again

 

Once the stretching process is finished, then you allow the dough to rest for another 50 minutes before placing it on your baking sheet for baking.  The Dough can be made into a loaf or cut into rolls – whatever you do, unlike most yeast breads, do not flatten the dough – just gently transfer it to your greased and floured (use cornmeal or Semolina on the pans) baking sheets.

 

In the photo below left, the loaf is on a Pizza Paddle and below right, the loaf is on a Baking Stone.

The traditional way to bake Ciabatta is to place it on a greased and floured pan and bake it in the middle of the oven with a pan of water on the rack under.  The steaming water helps to give the bread its chewy crust.  The Baking Stone is an alternative way to bake the bread.  It still comes with a nice crusty exterior.

Shaped Dough

                 Shaped Dough

On Stone

On Stone

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Posted by Admin Test - 2016/01/10 at 3:51 PM

Categories: Baking, Bread, Ethnic Cuisine, Italian, Main   Tags: , , ,

WHAT TO DO WITH THOSE EXCESS APPLES #2

 

 

 

 

 

 

 

 

 

 

 

Apple Bread & Muffins:  Use the Apple Bread Recipe to make Muffins as well as Bread

 

Apple Bread

Apple Bread

 

 

Baked Apple Muffins

Baked Apple Muffins

 

Pies:  Apple Pies can be made as a Double Crust Pie or as a French Apple Tart

 

Apple Pie

Apple Pie

 

 

Apple Pie Slice with Chees

Apple Pie Slice with Cheese

 

 

 

 

 

 

 

 

 

 

 

Apple Sauce:  the Apple Sauce pictured is not a true Apple Sauce.  The Apples have been juliened, not pureed.  This gives more texture and flavor.  This version of Apple Sauce is good as a condiment with Ice Cream, Cereal or on top of cake.  To make the Sauce, peel and seed the Apples and then cut into Juiien strips.  If you have a food processor, use the 6 x 6 Julienne Blade to cut them.  Place Julienne Apples in a saucepan that is large enough to hold them along with Brown Sugar (minimum amount), some Water or Apple Juice and cook until the Apples give up their moisture and the resulting mixture is of the viscosity that you want.  If you do a large quantity pack into sterilized canning jars and seal with caps and rings.  Place in a kettle and cover with water to at least 1″ over the tops of the jars and bring to a boil.  Boil for 5 minutes.  Carefully remove from the pot and turn upside down on a clean dish towel.  Turning the jars upside down will insure that the lids will seal.  If you use a pot with a rack inside that can be lifted out, this will be the safest way to remove the jars from the hot water.  Let stand upside down until cool.  Turn right side up and tighten the lids.  Store in a cool dry place.  Apple Sauce is great with Pork, Poultry and Seafood dishes.

 

Apple Sauce

Apple Sauce

 

Tarts:  An easy way to make delicious, beautiful tarts is to have on hand some Puff Pastry Sheets.  Peel and slice your Apples and then place on Puff Pastry that has been cut into a circle or square, whichever you prefer.  Place the prepared Puff Pastry on a baking sheet – if you have Silpat, use that or just put the pastry on the ungreased baking sheet.

Layer the Apples on the Puff Pastry, being sure to leave about 1″ uncovered all the way around.

Sprinkle a little Sugar and Cinnamon on top of the Apples.  Bake at 400 degrees for 20-25 minutes or until the edges have puffed up to form a rim and are a nice dark golden brown.

Remove from the oven and brush the Apples with Jelly that has been heated to melt it down to make it brushable.

Once the Jelly has set up, your tarts are ready to serve.

 

Large Apple Tart

9″ Apple Tart

 

 

Apple Turnovers

Apple Turnovers

Apple Turnovers

 

 

Use your Apples for eating, baking or cooking.  Have fun and enjoy!

 

 

 

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Posted by Admin Test - 2015/10/08 at 10:20 PM

Categories: Baking, Bread, Cooking for Kids, Family Fun, Food as Gifts, Fruit, Holiday Ideas, Main, Pastry   Tags: , , , ,

PIZZA PIE DAY

Monday, February 9th is ‘Pizza Pie Day’.  Are you going to go out and have pizza?  Or are you going to make and bake your own?  Homemade Pizza is delicious and easy to make.  I will say that it probably won’t cost you any less to make it than to buy it but the ingredients you use will be better than the ‘Take-Out Pizza’ or the Pizzeria Pizza.

 

To start with, you need good ingredients.  You could cheat a little and buy the Dough already made at Trader Joe’s or an Italian Deli.  But, if you have a Food Processor or a Sanding Mixer making the Dough is a cinch.  For the recipe see pizza-dough/

 

Shaped Pizza Dough

Shaped Pizza Dough

 

 

 

 

 

For the toppings you will need:  Crushed Tomatoes  (use a good brand – you want a thick one)

Basil, Oregano, Salt & Pepper

 

Crushed Tomatoes

 

 

 

 

Whole Milk Mozzarella (whole milk is by far better tasting than low-fat)

 

 

Shredded Mozzarella

Shredded Mozzarella

 

Other additional ingredients:  Mushrooms, Onions, Bell Peppers, Olives,

 

 

Vegetable Topped Pizza

Vegetable Topped Pizza

Pepperoni or whatever else you want on your pizza.

 

Pepperoni and Vegie Pizza

Pepperoni and Vegie Pizza

 

If you don’t want to create your own, here are some suggestions from other Posts and Pages from Sylveees Kitchen.

Sun-dried Tomato Pizza – -sun-dried-tomato/

 

Hawaiian Pizza

Hawaiian Pizza

Mexican Pizza                 –   mexican-pizza

Pizza Night                          pizza-time/

 

Okay everyone, get busy and make some Pizza tonight or tomorrow.  If you don’t get around to it tomorrow which is Pizza Pie Day, you can still do it anytime this week.  The second week in February is ‘American Pizza Bake Week’.

 

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Posted by Admin Test - 2015/02/08 at 12:40 PM

Categories: Baking, Bread, Cheese, Dairy, Italian, Main, Mexican, National Food Days, Pizza, Tropical   Tags: , , , , , , , ,

NATIONAL WHEAT BREAD MONTH

January is ‘National Wheat Bread Month’.  What better time than now to start making and baking your own bread.  With what the prices have risen to in fresh bakeries you could make 2-3 loaves for the same price and very little time.  If you have a Food Processor or Kitchen Aid, making your own bread is simple, quick and economical, and much more tasty than what you buy in the markets.  If you don’t have one of the above appliances, you can still make your own bread with just a little elbow grease and it will help to rid you of any anxiety that you may have incorporated into your body.

 

Just to show that the bread is easy to make and it doesn’t have to turn out perfectly formed to taste good.  Today i made Wheat Bread Dough and then my husband informed that he had just bought some at the market the other day and hadn’t told me about it.  Okay, so what do I do now?  Make my dough into rolls which really was perfect because we were having Pulled Pork Sandwiches for dinner and they don’t really have to be on French Rolls or regular Hamburger Buns.  So here goes – follow the process and see the results.  As you can see far below, the rolls are not so perfectly shaped, but this just adds to the interest – they taste good and because they are different shapes you can have them different uses.

 

The complete recipe can be found under recipes    /breads/whole-wheat-bread/

 

 

 

Dry Ingredients in Processor

Dry Ingredients in Processor

 

Dough completely kneaded

Dough completely kneaded

Dough being formed

Dough being formed

 

In Bowl covered with Plastic Wrap

In Bowl covered with Plastic Wrap

 

Flattened Risened Dough

Flattened Risen Dough

Risen Dough

Risen Dough

Sliced Dough

Sliced Dough

Shaped into Rolls

Shaped into Rolls

 

 

Baked Rolls

Baked Rolls

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Posted by Admin Test - 2015/01/13 at 7:50 PM

Categories: Baking, Bread, Main, National Food Days   Tags: , , , , , ,

Cranberries and their Use

Thanksgiving is fast approaching and the day after there are usually so many leftovers that you don’t know what to do with them.  The Turkey is easy – it makes great sandwiches and even the Potatoes are not too difficult.  They go with anything.  But what happens to that Cranberry?  Cranberries unlike most Berries are not sweet – they are usually tart and sugar must be added to them to make them palatable.  But Cranberries do make a wonderful sauce that complements the Turkey and even the Ham.

 

So, what if you have Cranberry Sauce left over and no one wants to eat it anymore?  Help is around the corner or literally just up above in the recipe section of this blog.  You can make Cranberry Sauce Cornbread or Biscuits.

 

What if you just have Cranberries that haven’t been used.  Many people are probably like me and buy the big bag just because it is more practical.  I buy the big bag because Cranberries are not usually available all year long and I like to have them on hand, so I keep the excess in the Freezer.  One dish, using whole Cranberries is one that my whole loves.  It is Cranberry Chicken – Chicken made with the whole Cranberry and then there is Cranberry/Pineapple Chicken.  Whichever you decide to make, they are both delicious.  But right now, let’s get back to the leftover Cranberry Sauce.

 

First on the Agenda is the Cranberry Corn Bread- so just up above to the recipe section and click on baked goods and then click on breads and then on the Cranberry Cornbread.  In that same section is the Cranberry Sauce Biscuit Recipe (only all that reads in the index is Cranberry Sauce) – just click on that and it will take you to the Biscuit Recipe.

 

Cranberry Cornbreadcranberry-cornbread

The Baked Cranberry Bread with cut edge exposed

The Baked Cranberry Bread with cut edge exposed

 

Cranberry Sauce Biscuits –  cranberry-sauce-biscuits

 

Cranberries can also be used for Fruit Muffins or Bread          breads/fruit-muffins

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Posted by Admin Test - 2014/11/23 at 10:11 PM

Categories: Baking, Bread, Condiments, Dinner Ideas, Holiday Meals, 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: , , , , , , ,

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: , , , , ,

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