Irish Blueberry Scones

Happy Saint Patrick’s Day!

Thoughts Before Baking:

So every 17th I try to make an Irish recipe in honor of the day. Usually I make some Irish Soda Bread and something else to go with it. I needed a recipe and I love scones, so when I found this recipe on pinterest, I had to make it.

This recipe comes from Kathy Strahs of  Sunny Days, Good Food: Living the Tasty Life in California, who was inspired by her Irish friend Una O’Connor

Ingredients:

  • 1 3/4 Cups of All-Purpose Flour
  • 2 Tablespoons of Sugar
  • 1 Tablespoon of Baking Powder
  • 1/4 Teaspoon of Salt
  • 4 Tablespoons of Unsalted Butter, sliced into pats
  • 1/2 Cup of Dried Blueberries
  • 5 Tablespoons of Milk
  • 2 Eggs, one for the batter and one to brush the tops
  • Sugar to sprinkle (optional)

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Line a baking sheet with parchment paper.
  3. Whisk the flour, sugar, baking powder, and salt together in a large bowl.
  4. Rub in the butter with your fingers until it’s all worked in.
  5. Mix in the dried blueberries.
  6. In a small bowl or measuring cup, whisk the milk and one egg together.
  7. Pour the milk mixture in with the dry and gently mix until the liquid is fully incorporated.
  8. Transfer dough to lightly floured surface. Knead the dough a few times and pat it into a disc about 3/4″ thick.
  9. Slice the dough into 8 equal wedges, and transfer the wedges to the prepared baking sheet, leaving spaces between each scone.
  10. Brush with egg and sprinkle with sugar (if you so desire).
  11. Bake the scones for 15-20 mins or until the tops are lightly browned.
  12. Serve warm with butter or clotted cream.

Thoughts After Reading:

I loved these! They were absolutely wonderful and great breakfast, snack, or dessert!

For more Saint Patrick’s Day posts, go to Irish Apple Cake with Custard Sauce

For more scones, go to Harlem Tea Room Cheddar-Thyme Scones

For more holiday posts, go to Pão de Queijo

For more Pinterest recipes, go to Tortellini Soup with Italian Sausage & Spinach

For more blueberry recipes, go to Blueberry Spinach Smoothie

 

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Sugar Puffs

Thoughts Before Cooking:

I had a friend who loved this cookie recipe so much, that I made them for her birthday two years in a row.

This recipe comes from The King Arthur Flour Cookie Companion: The Essential Cookie CookbookSugar. Yep another recipe from that fantastic cookbook.

Ingredients:

  • 1/2 Cup of Confectioner’s Sugar (Powdered Sugar)
  • 3/4 Cup (1.5 sticks) of Unsalted Butter
  • 1/2 Teaspoon Salt (Extra-Fine Preferred)
  • 1.5 Teaspoons of Vanilla Extract
  • 1/2 Cup of Cornstarch
  • 1 Cup of Unbleached All-Purpose Flour

Directions:

  1. Preheat the oven to 300 degrees F.
  2. Lightly grease (or line with parchment) two baking sheets.
  3. In a medium-sized mixing bowl, cream together sugar, butter, salt, and vanilla.
  4. Add the cornstarch and flour, stirring to make a cohesive dough.
  5. Drop the dough by tablespoonful onto the prepared baking sheets.
  6. Bake the cookies for 25 mins (I recommend 30) or until they are lightly golden brown.
  7. Remove from oven and let cool for 5 minutes, then transfer to cookie rack to cool.

Thoughts After Baking:

These were delicious. I recommend them.

For more King Arthur Cookie Cookbook recipes, go to 1-2-3-4 Peanut Butter Cookies

For more cookie recipes, go to Chocolate Crinkles

For more sugar cookies, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more dessert recipes, go to French Strawberries

Chocolate Crinkles

Thoughts Before Baking:

Christmas is coming and there were three families on my list who I wanted to give a gift to and thought what better way than by baking cookies!

I thought that instead of making three dozen of one cookie, I would do three different cookies. That way I would be sure to have something everyone would love. So I decided to do the Regency Ginger Cookie, as it was sweeter than gingerbread but still a Christmas-y cookie.

Then I thought I would do the Rice Krispies Cookies, as everyone loves chocolate chip.

But the third cookie I was stumped. I decided to look in my The King Arthur Flour Cookie Companion: The Essential Cookie Cookbook and settled in Chocolate Crinkles.

From the Cookbook: “This classic cookie is beautiful. With its Appaloosa coating of confectioner’s sugar, the cracks that form the surface as it bakes, makes it a miniature work of art. Nevertheless, the true reward comes in the eating. Just barely a crisp at the edges, soft and almost brownie-like in the center, these cookies are sure to make a lasting impression.

Chocolate crinkles, a seeming standard in the cookie baker’s repertoire, actually don’t appear to have a long history. Though it feels as if they have been around forever, the earliest mention we find of them in any cookbook is 1965. This cookie is quick and easy to put together, and forgiving in the oven. If you want a crispier version, bake a few extra minutes. For a fudgier center, go with a shorter baking time.

Ingredients:

  • 1.5 Cups of Unbleached All-Purpose Flour
  • 1.5 Cups of Sugar
  • 1.5 Teaspoons of Baking Powder
  • 3/4 Teaspoon of Salt
  • 6 Tablespoons of unsalted butter, melted
  • 3/4 Cup of Cocoa Powder, natural or Dutch
  • 3 Large Eggs
  • 1/2 Teaspoon of Vanilla Extract
  • 3/4 Cup of Confectioner’s Sugar (Powdered Sugar), for coating the cookies

Directions:

  1. Preheat the Oven to 350 degrees F.
  2. Lightly grease two baking sheets.
  3. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Set aside.
  4. Combine the melted butter with the cocoa in a medium-sized bowl and stir until the mixture is smooth. Cool to lukewarm.
  5. Once cooled, add the eggs and the vanilla-stirring to combine.
  6. Add the wet to the dry mixture. The dough will seem dry at first, but keep mixing until it becomes the consistency of stiff brownie batter.
  7. Scoop the dough by tablespoonful and roll into balls.
  8. Roll in confectioner’s sugar to coat.
  9. Place the cookies on the prepared baking sheets and bake for 12-14 minutes.
  10. The cookies will spread out and form cracks, the insides looking a little wet.
  11. Remove cookies from oven and cool for 5 minutes before transferring to wire rack.

Thoughts After Baking:

What did I think?

You should defintely make them yourself.

For more cookies from the King Arthur Cookbook, go to 1-2-3-4 Peanut Butter Cookies

For more cookie recipes, go to REESE’S PIECES Peanut Butter Cookies

For more dessert recipes, go to Aunt Neal’s Old-Fashioned Tea Cakes

For more recipes, go to Crostini

 

Harlem Tea Room Cheddar-Thyme Scones

Our last pre-Christmas post.

Victorian-Christmas-Traditions

Let’s get started!

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Thoughts Before Cooking:

So this comes from the same magazine that the Harlem Tea Room Baking Powder Scones were in, an old O- the Oprah magazine.

The article gave three versions of the recipe: Baking Powder Scones, Cheddar-Thyme Scones, and Raisin Scones. As I already did the Baking Powder, I thought I would try out the Cheddar-Thyme ones.

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Ingredients:

  • 8 Tbsps (1 Stick) of Cold, Unsalted Butter, Cut into Small Pieces, Plus Extra for Baking Sheets

  • 3.5 Cups of All-Purpose Flour, Plus Extra for Later

  • 2 Tsp of Baking Soda

  • 2 Tsp Cream of Tartar

  • 1/2 Tsp of Salt

  • 2 Cups of Grated Cheddar Cheese

  • 1 Tbsp of Fresh Thyme, Chopped

  • 1.5 Cups of Sour Cream or Buttermilk

  • 1 Egg, Beaten, or Milk for Brushing Scones

Directions:

  1. Preheat the Oven to 400 degrees F.

  2. Coat two baking sheets with butter.

  3. Sift flour, baking soda, cream of tartar, and salt into a large bowl.

  4. Add butter, using fingertips to combine until mixture takes on texture of fine cornmeal.

  5. Stir in 1.5 cups of grated Cheddar cheese and 1 Tbsp of chopped fresh Thyme into mixture.

  6. Add sour cream or buttermilk and stir until flour mixture is just moist and dough begins to stick together.

  7. Gather dough into a ball and knead lightly until fully integrated.

  8. Place dough on floured work surface and roll with a floured rolling pin to 3/4 inch thick.

  9. Dip a 2-inch cutter into flour and cut out scones as close to one another as possible.

  10. Place on prepared baking sheets with space in between.

  11. Let stand ten minutes, then brush the tops with egg or milk.

  12. Sprinkle tops with an additional 1/2 cup of Cheddar cheese before baking.

  13. Bake until golden brown, 10-12 mins.

  14. Serve warm with butter, clotted cream, fruit preserves, or jam.

  15. Makes about 1.5 dozens.

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scones

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Thoughts After Baking:

Were very good. All they need was a bit of butter

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However, the thyme took forever. Like an hour to chop, but I made them another time with dried thyme and it wasn’t as good as fresh. It may take a long time, but it is worth it.

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Absolutely delicious and I will make again and again.

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For more Harlem Tea Room scones, go to Harlem Tea Room Baking Powder Scones

For more scones, go to Harvest Pumpkin Scones

For more recipes, go to Christmas Cheese Rounds

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Merry Christmas All!

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Orange Chocolate Cake

chocolate

Thoughts Prior to Cooking:

When I read Bloom and DoomAudrey goes to visit her grandmother’s best friend, Mrs. June. While there, she is served Orange Chocolate Cake. When I read that, I was intrigued and decided to make it. The book however, did not carry a recipe so as I  read several recipes to find the one that sounded the best, and chose this one.

This recipe comes from Trisha’s Table: My Feel-Good Favorites for a Balanced Life by Trisha Yearwood, on the Food Network website.

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Ingredients for Orange-Chocolate Cake:

  • 2 Tablespoons Unsalted Butter, Softened
  • 1/2 cup plus 1 Tablespoon Unsweetened Cocoa Powder
  • 3 cups all-purpose Flour
  • 1 1/2 cups granulated Sugar
  • 2 teaspoons Baking Soda
  • 1 teaspoon Salt
  • 1 teaspoon Ground Cinnamon
  • 2 cups freshly squeezed Orange Juice, plus 2 tablespoons finely grated zest
  • 2/3 Cup of Greek Yogurt
  • 2 tablespoons Balsamic Vinegar
  • 1 teaspoon Vanilla Extract

Chocolate Glaze:

  • 1 cup Confectioners/Powdered Sugar
  • 2 tablespoons Unsweetened Cocoa Powder
  • 2 tablespoons freshly squeezed Orange Juice

Directions:

  1. For the cake: Preheat the oven to 350 degrees F.
  2. Mix together the softened butter and 1 tablespoon of the cocoa to make a thick paste.
  3. Use this paste to paint the inside of the pan. Set aside.
  4. In an electric mixer, combine the flour, granulated sugar, baking soda, salt, cinnamon and remaining 1/2 cup cocoa and mix until blended.
  5. Add the orange juice, yogurt, vinegar and vanilla and mix until just combined, 1 to 2 minutes.
  6. Fold in the orange zest.
  7. Pour the batter into the prepared pan and bake until a toothpick inserted in the cake comes out clean, 45 minutes.
  8. Cool in the pan for 10 minutes, and then turn out onto a cooling rack to cool completely.
  9. For the chocolate glaze: Mix the confectioners’ sugar and cocoa together.
  10. Whisk in the orange juice, 1 tablespoon at a time, until it reaches a good consistency to drizzle.
  11. Drizzle the glaze over the cake.

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chocolatecake

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Thoughts After Baking:

This cake was pretty amazing.

joker-yum

It was more of a spice cake then chocolate and was fantastic.

fantastic

The only thing that went weird was the frosting. It was super dryso I had to add vanilla extract. I think the glaze from the Applesauce Cake would be better.

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For more cake recipes, go to King Arthur Carrot Cake or Cupcakes

For more chocolate recipes, go to No Bake Chocolate Oatmeal Peanut Butter Cookies

For more dessert recipes, go to Happy 4th of July Triple Berry Salad

For more Food Network recipes, go to Garden Pasta Salad with Bocconcini

For more recipes, go to Basil Spaghetti with Cheesy Broiled Tomatoes

Harlem Tea Room Baking Powder Scones

teaandscone

Thoughts Before Cooking:

So I was going to make scones for a tea party and pulled out this recipe I had clipped from an old O- the Oprah magazine.

The magazine article is about Patrice Clayton opening up a tearoom in Harlem. This article must be really old though because the website hasn’t been updated since the mid 2000s and on Yelp it appears that it has closed down. 😦 That’s too bad.

The article gives three versions of the recipe: Baking Powder Scones, Cheddar-Thyme Scones, and Raisin Scones. I only had the ingredients for the Baking Powder one, but I will test out the others and post when I do.

This recipe is designed to go with clotted cream and strawberry jam.

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Ingredients:

  • 8 Tbsps (1 Stick) of Cold, Unsalted Butter, Cut into Small Pieces, Plus Extra for Baking Sheets
  • 3.5 Cups of All-Purpose Flour, Plus Extra for Later
  • 4 Tsp. of Baking Powder
  • 1/2 Tsp of Salt
  • 1  1/4 Cup of Milk
  • 1 Egg, Beaten, or Milk for Brushing Scones

Directions:

  1. Preheat the Oven to 400 degrees F.
  2. Coat two baking sheets with butter.
  3. Sift flour, baking powder, and salt into a large bowl.
  4. Add butter, using fingertips to combine until mixture takes on texture of fine meal.
  5. Add milk and stir until flour mixture is just moist and dough begins to stick together.
  6. Gather dough into a ball and knead lightly until fully integrated.
  7. Place dough on floured work surface and roll with a floured rolling pin to 3/4 inch thick.
  8. Dip a 2-inch cutter into flour and cut out scones as close to one another as possible.
  9. Place on prepared baking sheets with space in between.
  10. Let stand ten mins, then brush tops with egg or milk.
  11. Bake until golden brown, 10-12 mins.
  12. Serve warm with butter, clotted cream, fruit preserves, or jam.
  13. Makes about 1.5 dozens.

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Thoughts After Baking:

I loved these. They were absolutely delicious.

loveitSupernatural

They aren’t super sweet, as traditional scones are not, and went perfect with my tea.

tea

I can’t wait to try out the other two recipes!

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For more scone recipes, go to Crasins Scones

For more recipes, go to Ratatouille

King Arthur Carrot Cake or Cupcakes

cake1950s

Thoughts Before Cooking:

I didn’t care for the recipe in Carrot Cake Murder, but I had a super big craving for it.

I shopped around until I found the King Arthur website‘s recipe. Now I love the King Arthur Recipes, I used to have a cookie, bar cookie, brownie, and biscotti cookbook; but I’m unsure where I put it in my latest move.

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When I find it I will finish making the recipes and post the ones I’ve already made.

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Cake Ingredients:

  • 1.5 Cups of Vegetable Oil or Safflower Oil
  • 2 Cups of Sugar
  • 1 Teaspoon of Salt
  • 4 Large Eggs
  • 1 Tablespoon of Cinnamon
  • 1/2 Teaspoon of Ginger
  • 2 Cups of Flour
  • 2 Teaspoons of Baking Soda
  • 3 Cups of Grated Carrots
  • 1.5 Cups of Chopped Pecans or Walnuts (Optional)

Cream Cheese Frosting Ingredients:

  • 1/2 Cup of Unsalted Butter
  • 1 8-0z package of Cream Cheese
  • 1/4 Teaspoon of Salt
  • 2 Teaspoons of Vanilla or Vanilla Extract
  • 2.5-3.5 Cups of Powdered Sugar

Directions:

  1. Preheat the oven to 350 degrees F.
  2. Lightly grease two 9″ pans, a 9 x 13 pan, or line your cupcake pans.
  3. Mix together the oil, sugar, salt, eggs, cinnamon, and ginger.
  4. Mix the flour and the baking soda separately, then add it in to the previous mixture.
  5. Add carrots and nuts, mixing until well-blended.
  6. Pour into prepared pans.
  7. Bake the cake 35-40 mins or until toothpick is inserted and comes out clean.
  8. Let them cool completely before frosting.
  9. Beat the butter and cream cheese together until smooth.
  10. Add the salt and vanilla.
  11. Beat in the sugar.
  12. Add milk or cream if frosting is too stiff, if too thin add more sugar.
  13. Frost the cake or cupcakes.

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Thoughts After Baking:

This was fantastic!

fantastic

The cake was perfect, not to sweet but not bland.

loveitSupernatural

And the frosting was absolutely delicious. And with the two combined it was beyond words!

wow

I kept eating and eating them, I just couldn’t stop.

stopeating

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For more cupcake recipes, go to Peppermint Bark Chocolate Cupcakes

For more cake recipes, go to A is for Applesauce Cake

For more dessert recipes, go to Wookie Cookies

For more recipes, go to Brussels Sprouts, Turkey Sausage, & Pesto Pizza Casserole

Caraway Rye Bread

frenchbread

Thoughts Before Baking:

I got this recipe from an old cookbook by Time Life called American Cooking: The Melting Pot. In it there are recipes from all nationalities that make up the USA.

This recipe is from the Czech Republic, and I wanted to try it out as I love Rye Bread. It’s my favorite.

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Ingredients:

  • 1/2 Cup of Lukewarm Water
  • 1 Package of Active Dry Yeast
  • 1 Teaspoon of Sugar
  • 2-2.5 Cups of White All-Purpose Flour
  • 2-2,5 Cups of Rye Flour
  • 1 Tbsp of Salt
  • 1 Cup of Lukewarm Milk
  • 1/4 Cup of Distilled White Vinegar
  • 1 Tbsp of Softened Unsalted Butter
  • 1/2 Cup of White or Yellow Cornmeal
  • 1 Egg White, Beaten to a Froth
  • 3 Tbsp of Caraway Seeds

Directions:

  1. Pour 1/4 of water into a small bowl.
  2. Sprinkle in the yeast and sugar. Let it rest for 2-3 mins., then stir.
  3. Set the bowl in a warm, draft-free place (such as an unlighted oven) for about 10 mins or until the yeast bubbles and the mixture doubles in volume.
  4. Place 2 cups of white flour, 2 cups of rye flour, and the salt in a deep mixing bowl; and make a well in the center.
  5. Pour in the yeast mixture, 1/4 cup of water, milk and vinegar.
  6. With a wooden spoon, gradually incorporate the dry ingredients into the wet.
  7. Stir until mixture is smooth, then beat until the dough can be gathered into a ball.
  8. Place the ball on a lightly floured surface and knead; pushing the dough with the heels of your hands and then pressing it forward to fold back in on itself.
  9. As you knead, sprinkle equal amounts of rye and white flour over the ball by the tablespoonful until the dough is medium firm.
  10. Knead until dough is smooth and elastic.
  11. With a pastry brush, spread the softened butter evenly over the inside of a large bowl. Place the dough in the bowl and turn it about to butter the entire surface.
  12. Drape the bowl with a kitchen towel and set aside in a draft-free place for about 1.5 hours, or until the dough doubles in volume.
  13. Punch the dough down with your fist and set aside in a draft-free place for about 45 mins.
  14. Scatter the cornmeal on a large baking sheet and set aside.
  15. Cut the dough in half and shape each half into a tapering loaf about 12 inches long and 2.5 inches wide in the center.
  16. Place the loaves 2 inches apart on the baking sheet and with a large knife make half an inch deep diagonal cuts on the top of each loaf.
  17. Set the loaves in a draft free place to rise for 30 mins.
  18. Preheat the oven to 400 degrees F.
  19. Brush the egg white over the tops of the bread loaves.
  20. Sprinkle with the caraway seeds and place in the center of the oven for 15 mins.
  21. Reduce the temperature to 375 degrees F and bake for 30-35 mins, or until the loaves are golden brown.
  22. Transfer to wire racks and cool before serving.

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ryebread

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Thoughts After Baking:

This was a lot of work but tasted way different from anything I ever bought on a store. It was thick, hearty, and delicious.

joker-yum

I ate pretty much the whole thing by myself.

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You can also pair it with a feta cheese, Brie cheese, or anything you want. A delicious recipe I will make again.

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For more bread recipes, go to Irish Soda Bread

For more recipes from Time Life’s American Cooking: The Melting Pot, go to Pizza Siciliana

For more recipes, go to Grilled Zucchini Roll-Ups

Wookie Cookies

May4th

So as you can tell I am a big fan of Star Wars. I decided what better way to celebrate than to make some Star Warsian delicacy. So I borrowed my big sister janeaustenrunsmylife.wordpress.com‘s Star Wars cookbook and decided to make this recipe for you all.

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StarWars

This recipe comes from The Star Wars Cookbook:Wookie Cookies and Other Galactic Recipes by Robin Davis.

My nephew spotted the cookbook I had borrowed from janeaustenrunsmylife and really wanted to make a recipe out of it; so we looked around and discovered we had just the things to create some Wookie Cookies.

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Ingredients:

  • 2 1/4 Cup of Flour
  • 1 Teaspoon of Baking Soda
  • 1 Teaspoon of Salt
  • 1 Teaspoon of Ground Cinnamon
  • 1 Cup of Unsalted Butter, at room temperature
  • 1 Cup of packed Brown Sugar
  • 1/2 Cup of Granulated Sugar (White Sugar)
  • 2 Large Eggs
  • 1.5 Teaspoons of Vanilla Extract
  • 1 Cup of Milk Chocolate Chips
  • 1 Cup of Semi-Sweet Chocolate Chips

Directions:

  1. Preheat the oven to 375 degrees F.
  2. Put the flour, baking soda, salt, and cinnamon in a mixing bowl.
  3. Stir with a wooden spoon until well mixed. Set aside.
  4. Put the butter, brown sugar, and granulated sugar in another bowl.
  5. Using an electric mixer set in high speed, beat together the sugar mixture until blended and creamy (~3 mins).
  6. Beat in the eggs and vanilla extract.
  7. Add the flour mixture and stir with a wooden spoon until well blended.
  8. Stir in chocolate chips.
  9. Scoop up a rounded tablespoonful of the dough and drop onto a baking sheet. Repeat until you have used all the dough. (Be sure to leave an inch between them as they expand as they bake)
  10. Bake the cookies until golden brown (~10 mins).

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Here I have my stuffed Chewbacca posing with his Wookie Cookies

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This recipe was great. The cookie was tasty and delicious. Thanks Davis for creating it.

hughappy

I only had one problem though. I bought the chocolate chips on sale and when I got home realized one was regular size while the other jumbo. This made it hard to scoop out dough with multiple chocolate chips, as the jumbo ones made most have only one. Next time I will have to make sure my chips are the same size.

A great addition to any fan’s Star Warsian celebrations. Just be sure to share.

upsetWookie

Happy Star Wars Day everyone, and:

forcestarwars

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For more chocolate chip cookie recipes, go to Special Ingredient Chocolate Chip Cookies

For more cookie recipes, go to Chocolate Covered Cherry Delights

For more desserts, go to A is for Applesauce Cake

For more holiday posts, go to Irish Soda Bread

For more recipes, go to Pizza Siciliana

Pizza Siciliana

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Thoughts Before Reading:

This recipe comes from an old cookbook from the ’70s, Time Life’s American Cooking: The Melting Pot, and covers all kind of recipes from the different cultures in the USA.

I am Sicilian so when I saw the pizza I had to try it. I decided to not make the pizza dough with the recipe they gave but followed every other facet.

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Unlike the familar round Neopolitan pizza,  Sicilian pizza is a newcomer to the pizza-loving Americans. It’s soft, breadlike crust and rectangular shape actually make it a more practical recipe for the home. The ingredients for the garnish are flexible; you can substitue such items as sliced cooked sausage, black olives or anchovies for the mushrooms and peppers-or add any or all of them to the recipe given here.”

-Time Life, 1971

Ingredients:

Pizza Dough

  • 3 Cups of Lukewarm Water (110 to 115 degrees F)
  • 2 Packages of Dry Yeast
  • 1/2 Teaspoon of Sugar
  • 8-10 Cups of Flour
  • 1 Tablespoon of Salt
  • 4 Tablespoons of Vegetable Oil
  • 1 Tablespoon of Unsalted Butter, Softened

Directions:

  1. Pour 1/2 cup of lukewarm water into a cup and sprinkle with yeast and sugar.
  2. Let the mixture rest for 2-3 mins, then stir.
  3. Place the cup in a warm, draft-free place (such as an unlighted oven) for about 10 mins, or until the yeast bubbles and the mixture doubles in volume.
  4. Place the 8 cups of flour and the salt in a large mixing bowl and make a well in the center.
  5. Pour in yeast mixture, the ret of the water, the vegetable oil; and with a large wooden spoon incorporate the dry ingredients into the wet.
  6. Continue to stir until the ingredients are well combined and can be shaped into a ball.
  7. Transfer the ball onto a floured surface and begin to knead; pressing the ball with the heel of your hand, pressing forward and folding back.
  8. Knead until dough is smooth, and an elastic medium-firm; (incorporate the 2 more cups of flour if you need to).
  9. With a pastry brush, coat the bottom and the sides of the dough with butter.
  10. Place dough in a bowl and a warm drat-free place for 1-1.5 hours, or until the dough doubles in size. Punch it down with your fists and replace in the bowl to rise again.
  11. Meanwhile, prepare the tomato sauce.
  12. When dough has completed its rising, punch it down and then cut it in half.
  13. Roll out each half to fit in a jelly-roll pan.
  14. Place the dough on the pans and then stretch it with your fingers so hat it fills the edges and corners.
  15. Drape with a towel and place in warm, draft-free place until dough has risen double.

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Ingredients:

Tomato Sauce:

  • 4 Tablespoons of Olive Oil
  • 1 Cup of finely Chopped Onions
  • 1.5 Teaspoons of finely chopped Garlic
  • 3-1lb cans of solid packed Tomatoes and their liquid
  • 1 Tablespoon of Basil
  • 1 Tablespoon of Oregano
  • 1/2 Teaspoon of Sugar
  • 1/2 Teaspoon of Pepper
  • 1.5 Teaspoons of Salt
  • 6 oz can of Tomato Paste

Directions:

  1. In a 10-12 inch heavy skillet heat the olive oil, until a lught haze forms.
  2. Add the onions and garlic, stirring frequently until the onion become translucent.
  3. Stir in tomatoes and their liquid, oregano, sugar, black pepper, salt, and tomato paste.
  4. Bring to a boil, then lower the heat and simmer for an hour.

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Ingredients:

Pizza Garnish:

  • 1 lb of Mozzarella Cheese, coarsely grated
  • 1/2 Cup of finely grated Parmesan Cheese
  • 1 Cup of thinly sliced Mushrooms
  • 1 Large Green Bell Peeper; seeded, deribbed, and thinly sliced
  • 1 Large Red Bell Pepper; seeded, deribbed, and thinly sliced
  • 1/2 Cup of thinly chopped Onions
  • Chopped Sausage
  • Sliced Olives
  • 1/4 Cup of Olive Oil

Directions:

  1. Preheat the oven tp 500 degrees F.
  2. Divide the sauce in half and coat the top of the dough.
  3. Bake in the center of the oven for 30 mintes, then sprinkle with mozzarella, Parmesan, mushrooms, bell peppers, onions, olives,  and sausage.
  4. Dribble the olive oil on top and bake for 10 minutes longer.\Cut pizza into squares and serve at once.

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pizzasciliana

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Thoughts After Baking:

Here is what I thought about this pizza:

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It was amazing! The sauce was the best I have ever had and the only one I will ever make for pizza again. It was just so fantastic!

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You should definitely try this out for yourself!

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For more Italian recipes, go to Italian Wedding Soup

For more recipes, go to A is for Applesauce Cake

A is for Applesauce Cake

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Thoughts Before Baking:

So I have wanted to make an applesauce cake ever since I was a child. I used to love reading the Mrs. Piggle-Wiggle books, and one of the things the mothers were always making for their children was applesauce cake.

Well I decided it was time to stop thinking about making it and actually try it.

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This recipe comes from myrecipes.com

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Ingredients:

Cake:

  • 8 Tablespoons (1 Stick) of Unsalted Butter (at room temperature)
  • 1 Cup of Sugar
  • 1 Large Egg, (at room temperature)
  • 1/2 Teaspoon of Baking Soda
  • 1 Cup of Thick Applesauce
  • 2 Cups of Flour
  • 1 Teaspoon of Baking Powder
  • 1/2 Teaspoon of Salt
  • 1 Teaspoon of Cinnamon
  • 1/4 Teaspoon of Nutmeg
  • 1/4 Teaspoon of Ground Cloves

Glaze:

  • 6 Tablespoons of Fresh Lemon Juice
  • 2 Cups of Confectioner’s Sugar

Directions:

  1. Preheat the Oven to 350 degrees F.
  2. Butter a 9×5-inch loaf pan, lining the bottom with parchment and butter paper.
  3. Beat the butter and sugar with an electric mixer until light and fluffy.
  4. Beat in egg and set aside.
  5. In a separate bowl, stir baking soda into the applesauce. Set aside.
  6. In a separate bowl, mix the flour, baking powder, salt, cinnamon, ground cloves, and nutmeg.
  7. Pour the batter into pan and bake until top springs back when pressed (about 50 minutes).
  8. Cool in pan on a wire rack for 10 mins.
  9. Make the glaze by mixing the lemon juice and confectioners’ sugar. Spoon glaze over cake.

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Thoughts After Baking:

It was amazing!!!

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I took it to a pot luck and it was instantly gobbled down.

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For more cake recipes, go to Lemon Meringue Chiffon Cake

For more dessert, go to Lemon Bars

For more recipes, go to Breakfast Omelet

Broken Lasagna with Zucchini-Tomato Sauce

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Thoughts Before Cooking:

I got this recipe out of Food Network Magazine July/August 2012 issue. That pasta on the cover looked so good, I just had to make it.

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Ingredients:

  • Salt
  • 2 Large Zucchini, coarsely grated
  • 12 oz of Lasagna Noodles, broken into bite sized pieces
  • 3 Tablespoons of Unsalted Butter
  • 2 Cups of Cherry Tomatoes
  • 1/2 Teaspoon of Grated Lemon Zest
  • Pepper
  • 1/2 Cup of Parmesan Cheese

Directions:

  1. Grate the zucchini
  2. Break up the lasagna noodles
  3. Bring a large pot of water to boil.
  4. Toss the zucchini with 1/2 a teaspoon of salt in a colander set over a bowl. Let it stand 10 minutes, then squeeze out the excess moisture.
  5. While the water is boiling, cut the cherry tomatoes in half.
  6. Heat the butter in a skillet, tossing in the tomatoes. Let the tomatoes cook until blistered and slightly softened, (about 4 minutes).
  7. Stir the zucchini and lemon zest into the tomatoes. Lightly crush the tomatoes with a wooden spoon, and cook until zucchini is crisp-tender, (about 4 minutes).
  8. When the water is boiling, add the pasta. Stir to keep it from sticking.
  9. Let the pasta cook for 12 minutes, then drain the pasta. Reserve 1/2 cup of the pasta water.
  10. Transfer the zucchini-tomato mixture into a large bowl. Add the pasta and cheese.
  11. Add about 1/4 cup of pasta water and toss, adding more water if needed.
  12. Season with salt, pepper, and extra cheese.

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Thoughts After Cooking:

Sorry no picture. I completely forgot to take one, but will add one when I remake it. Yes, remake. I just Loved This.

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That I have made it quite a few times, and will continue to do so.

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One time I ran out of noodles and made it with regular pasta which worked just as well as the lasagna.

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For more recipes from this Food Network Magazine, go to Oven-Crispy Creole Seasoned French Fries

For more pasta recipes, go to Spaghetti Limone Parmeggiano

For more recipes, go to Chocolate Cherry Delights

Brioche French Toast

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Happy Valentine’s Day

I know you all are thinking, what? Valetine’s Day is Sunday. Yes, you are right, but I thought that I would post a great recipe to make for your loved one today, just in case anyone out there needed any ideas.

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Thoughts before Cooking:

Ever since I have heard the word “brioche” uttered by Hugh Jackman in Kate & Leopold I have wanted to sample some of my own. I was like yes, give me some.

And later in the film he makes this yummy dish for her breakfast:

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I don’t know what it was, but when I looked through this cookbook and I saw Challah or Brioche French Toast, I just heard Hugh Jackman’s voice in my head saying “brioche” with that amazing accent and had to make it.

Of course it is not exact as I am on a budget and can’t get the same things Gwyneth Paltrow can afford to buy

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Ingredients:

  • 1 Teaspoon of Vanilla Extract
  • 2 Large Eggs
  • 1 Cup of Milk
  • 1 Loaf of Brioche or Challah Bread
  • 2 Tablespoons of Unsalted Butter
  • 1 Teaspoon of Sugar
  • 1 Banana Peeled, or 1 case of Strawberries
  • Powdered Sugar
  • Maple Syrup

Directions:

  1. In a large bowl, whisk the vanilla and eggs.
  2. Add the milk, and whisk the whole mixture
  3. Melt the butter in a large skillet over medium heat
  4. Dip the bread in the egg mixture and place in the pan.
  5. Sprinkle the top with a little bit of sugar.
  6. Cook for 2 minutes, or until brown, and flip over.
  7. Repeat step 5.
  8. Remove toast to plate and top with fruit and powdered sugar
  9. Add maple syrup and enjoy.

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Thoughts After Cooking:

I loved this.

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It was so good I’ve made it three more times since then. Just absolutely delicious.

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For more recipes from My Father’s Daughter, go to Spaghetti Limone Parmeggiano

For more French Toast, go to Pumpkin French Toast

For more breakfast dishes, go to Breakfast Puffin Muffins

For more holiday recipes, go to Oven-Crispy Creole Seasoned French Fries