Wednesday, October 22, 2014

"Tuesday's with Dorie" - Puff Pastry Pizzettes

Now for the savory side of our puff pastry dough challenge...


I love the how this batch of dough turned out. We decided to make ours more into a savory little appetizers by adding mozzerella cheese, cartelized onions, green peppers and cherry tomatoe slices.

Very tasty, you can now find these yummy morsels on our catering menu. :)


Monday, October 20, 2014

Oatmeal Bread - From theTrapp Family Lodge

Yield: Makes 2 loaves
 
ingredients

1/2 stick (1/4 cup) unsalted butter, softened
1/2 cup firmly packed dark brown sugar
1 3/4 cups old-fashioned rolled oats
2 1/2 cups hot water
two 1/4-ounce packages (5 teaspoons) active dry yeast
5 to 6 cups unbleached all-purpose flour
1/2 teaspoon salt
1 egg, beaten lightly, for brushing dough

preparation

In a large bowl combine butter, sugar, and 1 1/2 cups oats. Stir in hot water and let mixture stand until lukewarm. Sprinkle yeast over mixture and let stand until foamy, about 5 minutes. Stir in 5 cups flour and salt, stirring until mixture forms a dough, and turn dough out onto a floured surface. Knead dough 10 minutes, adding as much of remaining cup of flour as necessary to form a smooth and elastic dough, and let rest, covered with an inverted bowl, 15 minutes.

Lightly oil 2 loaf pans, 9 by 5 by 3 inches. Form dough into 2 loaves and transfer to pans. Brush surface of dough with egg and sprinkle with remaining 1/4 cup oats. Let dough rise in a warm place until doubled in bulk, about 1 hour.

Preheat oven to 375°F.

Bake bread in middle of oven 35-45

Tuesday, October 7, 2014

"Tuesday's with Dorie" - Sunny-Side Up Apricot Pastries

Today, it was all about the PUFF... the puff, the pastry puff, no Trouble! :)

        Our "Tueday's with Dorie" baking group challenges this month is all about the sweet and savory side of Puff Pastry Doughs. I have not made my own puff dough for a very long time and it was fun to give it another try. Our first challenge is to make Sunny-Side Up Apricot Pastries (we used peaches), my guys are not apricot fans.


One thing I learned a long time ago was that the butter you are working into the dough has to stay cold, so following the hints that both Julia and Dorie gives us are very important. Also, I feel like I get a better flake pattern when I let my dough warm up a little bit between cutting the shape and baking them.



You can check out other fans and fun recipes at  "Tuesday's with Dori".

Monday, September 15, 2014

"Tuesday's with Dorie" - Oven Roasted Plum Cakes

"Better late than never" I guess would be a good cliche to use here.  These very tasty little dessert were regularly scheduled for Sept. 2, but we were really busy here in the pantry and then we took last week off. I was having friends over this evening and decide to hold these for tonight. These cakes turned out to be a lot better tasting than I thought they were going to be. I loved how easy they were to make and put together. We made ours in individual containers for easier service and better presentation. They made a wonderful quick and yummy dessert.



You can check out other fans and fun recipes at  "Tuesday's with Dori".

Saturday, September 6, 2014

Making Naan Bread

For our Super Saturday, we decided to make Naan Bread to go with our
"Curried Chicken, Peppers & Peas en Papillote"

Perfect Naan Bread that tastes like it is from an Indian Restaurant is very simple and easy to make. This is a great recipe to add to your Food Storage list because you can use powdered milk in this recipe,  I just add the powdered milk to warm water and not have to worry about heating the milk.
Ingredients
  • 3 cups warm milk
  • 1 tsp yeast
  • 1 Tablespoon sugar
  • 2 tsp salt
  • 8-9 cups of all-purpose flour
  • 1/2 stick soft butter
  •  garlic powder (optional)
Instructions
  1. add yeast and sugar to warm milk, let stand 3-5 minutes
  2. add salt and 3½ cups flour to milk mixture and mix in mixer with dough hook for 3-5 minutes or about 8-10 minutes if mixing by hand, Sprinkle additional flour as needed to keep dough from sticking to the sides. Do not exceed 4¼ cups.
     3. Let rise for 2 hours or until it doubles in size

    4. Punch dough down and divide into 12 equal pieces and let rest for 30 minutes
    5. While you dough balls are resting put your stone(s) in oven and preheat oven to 500 degrees. Next roll out dough balls to desired thickness (about the size of a small tortilla)
    6.  Cook rolled out dough on stone for 2-4 minutes. Stack cooked Naan on top of each other and brush each side with butter.
    (If you desire you can add  garlic powder and a couple shakes of salt to your melted butter)

Friday, September 5, 2014

"Curried Chicken, Peppers & Peas en Papillote"

So excited for "French Friday's with Dorie" today... That means dinner will be ready on time or at least early, lol! The recipe featured today can be found in Dorie Greenspan's "Around My French Table" on page 221.
Our group seemed to have had fun with this one this morning and it tasted very yummy. In French the term "En Papillote" mean to cook "in parchment" or "in a pouch". So, its super easy with no hassle clean up, great for a back to school dinner, for when there is lots of homework or extra activities... :)



Another way we like to fix this yummy dish is to make it just like the recipe describes only placing it all together in a baking dish and then making a "Curry Cream Sauce" to pour over the top to bake it in.

CURRY CREAM SAUCE RECIPE
  • Salt and pepper
  • 1/4 cup flour
  • 2 tablespoons olive oil
  • 1 tablespoon butter
  • 1 cup chicken broth
  • 1/4 cup dry white wine
  • 1/4 cup chopped fresh garlic
  • 1/2 cup sour cream
  • 1/2 cup mayonnaise
  • 1 1/2 teaspoons curry powder, or to taste
  • 3/4 cup heavy cream
 Heat oil and butter in a large skillet over medium heat. Stir in flour as if you were making a rue for gravy. Add the chicken broth, wine, garlic, and curry powder. Bring to a boil; reduce heat to medium-low and simmer, uncovered, for 5 minutes. Cover and simmer for 5 to 10 minutes longer. Stir in sour cream, mayo and heavy cream, add salt, to taste. Heat through. If sauce is kept chilled, it will be good for up to a week.


Thursday, September 4, 2014

Five Dollar Dinner Challenge... #1

A friend introduced us to a new food challenge yesterday at Five Dollar Dinner Challenge. I was really impressed and since I have been creatively feeding my large family on a budget now for many years I felt right at home. So I decided to take her challenge and tonight WE give you...


SOUPY PIGS IN A BLANKET
(serves 4 people)
Ingredients:
1 Large Can (26 oz) Cream of Tomato Soup ($1.57)
1 package Hot Dogs ($.88)
8 Slices of American Cheese ($.75)
1 Can Biscuits ($.45)
26 oz 2% Milk ($.60)

Directions:

Make the pigs in the blanket by individually wrapping each hot dog with a slice of cheese and a flattened biscuit. Bake at 350* for 30 mins or until golden brown and not doughy inside.

Mix and heat soup as directed on the can. You can save even more here, by mixing the soup with water instead of milk. Our family just prefers a creamier soup...

Cost: $4.29 for entire meal

Note: For a fun and completely balanced meal you can serve with a side of Fruit Cocktail infused Jell-o for dessert at a total cost of $5.75.