Try one of these for a meal on the go.
Yield: 18 Muffins
Prep Time: 15 Minutes
Total Time: 35 Minutes
WET INGREDIENTS:
•½ Cup honey
•¼ Cup packed light brown sugar
•½ Cup plain yogurt
•¼ Cup unsweetened applesauce
•1 Egg
•1 Tablespoon ground flax seed, soaked in 3 tbsp. water for 5 minutes
•2 Large bananas, mashed
•1 Tsp. pure vanilla extract
•1 Tsp. pure almond extract
DRY INGREDIENTS:
•1 Cup unbleached all-purpose flour
•1 Cup whole wheat flour
•½ Cup rolled oats (not instant)
•1 Tbsp. ground cinnamon
•1 Tsp. baking soda
•1 Cup fresh strawberries, diced and lightly mashed
Preheat oven to 375°. Spray your muffin pan with nonstick spray or grease the cups. In your mixer bowl, combine the wet ingredients until well mixed. In a separate bowl, combine all the dry ingredients, and whisk to sift. Slowly add the dry ingredients into the wet, and mix until all the ingredients are incorporated. Stir in the strawberries. Divide the batter evenly among 18 regular sized muffin cups, and bake for 18-20 minutes. They may seem underdone, but if they cook for more than 20 minutes at 375°, they will be OVERdone. Remove from pan, and cool completely.
Showing posts with label Bread. Show all posts
Showing posts with label Bread. Show all posts
June 3, 2009
March 26, 2009
Pocket Filling Recommendations
My last recipe posted was for pocket dough. I can't say enough about the versatility of the dough. I wanted to list some of my family's favorite fillings for the pockets pies. I will add more as we try new ones.
Pizza: Pepperoni, mozzarella, parmesan, cheddar, pizza sauce, pesto, peperoncinis.
Brush with butter and sprinkle cheese on top right before baking.
Cheeseburger: Ground beef, ketchup, mustard, velveeta.
Brown ground beef and stir in a big squeeze of both ketchup and mustard. Cut the velveeta into to small cubes and add into the pockets with the ground beef. Brush pockets with egg wash, and sprinkle with sesame seeds before baking.
Mexican Chicken: Chicken breast, ranchero sauce.
Saute chicken breast and combine with homemade ranchero sauce. Brush pockets with egg wash before baking.
Dessert: Fruit preserves, cream cheese, cinnamon, sugar.
Combine softened cream cheese with preserves. Make sure the cream cheese and preserves are completely mixed or the cream cheese with separate into tiny pieces, and look a little weird. Brush with butter before baking. Toss is cinnamon and sugar immediately after baking. These are also delicious with only the preserves.
Pizza: Pepperoni, mozzarella, parmesan, cheddar, pizza sauce, pesto, peperoncinis.
Brush with butter and sprinkle cheese on top right before baking.
Cheeseburger: Ground beef, ketchup, mustard, velveeta.
Brown ground beef and stir in a big squeeze of both ketchup and mustard. Cut the velveeta into to small cubes and add into the pockets with the ground beef. Brush pockets with egg wash, and sprinkle with sesame seeds before baking.
Mexican Chicken: Chicken breast, ranchero sauce.
Saute chicken breast and combine with homemade ranchero sauce. Brush pockets with egg wash before baking.
Dessert: Fruit preserves, cream cheese, cinnamon, sugar.
Combine softened cream cheese with preserves. Make sure the cream cheese and preserves are completely mixed or the cream cheese with separate into tiny pieces, and look a little weird. Brush with butter before baking. Toss is cinnamon and sugar immediately after baking. These are also delicious with only the preserves.
March 25, 2009
Pocket Dough
My favorite, and super versatile pastry dough.
Prep Time: 10 Minutes
Total Time: 30 Minutes
Yield: 4 Pockets
•2 Cups flour (can do any combination of flour, but keep in mind that some flours will produce a more dense result)
•1 Tsp. baking powder
•1 Tsp. kosher salt
•½ Cup vegetable shortening, cut into small cubes
•½ Ice cold water
Start by sifting together the dry ingredients in a medium bowl. Add the shortening to the flour mixture, and combine with a pastry cutter or your fingers (I use my fingers), until the mix will stick together when you squeeze it. Add the water a tablespoon at a time, and mix with your hands until the dough forms a ball. Turn the dough onto your counter and knead for a couple minutes, just until all of the ingredients are completely incorporated. At this point you have a few choices to do with the dough: You can freeze the dough until your ready to use, by wrapping it tightly in plastic wrap and putting it in a ziploc bag in the freezer. When you're ready to use the dough, just thaw completely in the refrigerator. You can also wrap it and save it in the fridge for up to a week. Or just use the dough right away. When you're ready to use the dough, cut it into four equal size pieces and roll each piece into a round about 1/8-1/4 inch thick. Fill each round with your desired filling (about 1/4 cup), fold over the dough and roll up the edge to form a seal. You can brush with egg wash or butter, and bake at 400° for 18-20 minutes until golden brown.
Prep Time: 10 Minutes
Total Time: 30 Minutes
Yield: 4 Pockets
•2 Cups flour (can do any combination of flour, but keep in mind that some flours will produce a more dense result)
•1 Tsp. baking powder
•1 Tsp. kosher salt
•½ Cup vegetable shortening, cut into small cubes
•½ Ice cold water
Start by sifting together the dry ingredients in a medium bowl. Add the shortening to the flour mixture, and combine with a pastry cutter or your fingers (I use my fingers), until the mix will stick together when you squeeze it. Add the water a tablespoon at a time, and mix with your hands until the dough forms a ball. Turn the dough onto your counter and knead for a couple minutes, just until all of the ingredients are completely incorporated. At this point you have a few choices to do with the dough: You can freeze the dough until your ready to use, by wrapping it tightly in plastic wrap and putting it in a ziploc bag in the freezer. When you're ready to use the dough, just thaw completely in the refrigerator. You can also wrap it and save it in the fridge for up to a week. Or just use the dough right away. When you're ready to use the dough, cut it into four equal size pieces and roll each piece into a round about 1/8-1/4 inch thick. Fill each round with your desired filling (about 1/4 cup), fold over the dough and roll up the edge to form a seal. You can brush with egg wash or butter, and bake at 400° for 18-20 minutes until golden brown.
September 5, 2008
Garlic & Herb Crescent Rolls
For those nights when homemade bread just isn't an option.
Yield: 8 Rolls
Prep Time: 5 Minutes
Total Time: 18 Minutes
•1 Can refrigerated crescent roll dough
•3 Tbsp. melted butter or margarine
•1 Large clove of garlic, freshly grated
•1 Tsp. dried basil
•½ Tsp. dried rosemary
•½ Tsp. dried oregano
•Small pinch of red pepper flakes or crushed red pepper
Combine the butter and herbs, and brush over each triangle of crescent dough. Roll up the crescents, brush tops with remaining butter mixture, and bake at 375° for 10-12 minutes. I like to serve with marinara sauce.
Yield: 8 Rolls
Prep Time: 5 Minutes
Total Time: 18 Minutes
•1 Can refrigerated crescent roll dough
•3 Tbsp. melted butter or margarine
•1 Large clove of garlic, freshly grated
•1 Tsp. dried basil
•½ Tsp. dried rosemary
•½ Tsp. dried oregano
•Small pinch of red pepper flakes or crushed red pepper
Combine the butter and herbs, and brush over each triangle of crescent dough. Roll up the crescents, brush tops with remaining butter mixture, and bake at 375° for 10-12 minutes. I like to serve with marinara sauce.
September 1, 2008
Brown Sugar Cinnamon Rolls
Make the night before for a yummy breakfast treat!
Yield: 12 Rolls
Prep Time: 30 Minutes
Total Time: 2 Hours
Dough:
•3/4 Cup heavy cream (or milk if that's what you have)
•¼ Cup butter or margarine
•3¼ Cups all-purpose flour
•2¼ Tsp. dry active yeast (1 .25oz packet)
•¼ Cup packed brown sugar
•2 Tbsp. granulated sugar
•½ Tsp. kosher salt
•1 Large egg
•¼ Cup warm water
Filling:
•1 Cup packed brown sugar
•½ Cup butter or margarine
•1 Tbsp. ground cinnamon
Icing:
•4oz. Softened cream cheese
•¼ Cup softened butter or margarine
•1 Tsp. vanilla extract
•2 Cups powdered sugar
•Heavy cream or milk (optional)
Heat the milk through, and stir in your butter until melted, set aside. In your large mixer bowl combine the dough's dry ingredients, reserving about 1¼ cups of flour. As soon as the milk is lukewarm (not hot anymore), add the egg and water to the dry ingredients. Add the milk and butter alternately with 1 cup of the reserved flour. Mix until your dough comes together. Turn your dough out onto the counter and knead with the final ¼ cup of flour for 5-7 minutes, until the dough becomes soft and smooth. Let the dough rest for 10-15 minutes. In the meantime, combine the ingredients for the filling by mixing them together in a small bowl. When your dough is ready, roll it into about a 10"x12" rectangle, and spread your filling evenly across the dough. Roll up the dough, and seal off the edge. Cut the dough into 12 slices to make your rolls. Place the rolls in a greased pan, and let rise for 30-60 minutes before baking (sometimes I cheat by putting them into a 150° oven for about 15 minutes, especially when it's cold), or place in the fridge and take out to rise before you're ready to bake. Bake at 400° for about 20-25 minutes. Really keep an eye on the towards the end. I start checking at about 15 minutes just to be safe. If you notice the tops browning faster than you'd like, just lay over a piece of foil. Prepare your cream cheese icing while to rolls are baking, by combining the cream cheese and butter. Add in your vanilla, and slowly mix in the powdered sugar. Add just a touch of cream or milk if you want to thin the icing. Spread over your rolls straight from the oven.
Yield: 12 Rolls
Prep Time: 30 Minutes
Total Time: 2 Hours
Dough:
•3/4 Cup heavy cream (or milk if that's what you have)
•¼ Cup butter or margarine
•3¼ Cups all-purpose flour
•2¼ Tsp. dry active yeast (1 .25oz packet)
•¼ Cup packed brown sugar
•2 Tbsp. granulated sugar
•½ Tsp. kosher salt
•1 Large egg
•¼ Cup warm water
Filling:
•1 Cup packed brown sugar
•½ Cup butter or margarine
•1 Tbsp. ground cinnamon
Icing:
•4oz. Softened cream cheese
•¼ Cup softened butter or margarine
•1 Tsp. vanilla extract
•2 Cups powdered sugar
•Heavy cream or milk (optional)
Heat the milk through, and stir in your butter until melted, set aside. In your large mixer bowl combine the dough's dry ingredients, reserving about 1¼ cups of flour. As soon as the milk is lukewarm (not hot anymore), add the egg and water to the dry ingredients. Add the milk and butter alternately with 1 cup of the reserved flour. Mix until your dough comes together. Turn your dough out onto the counter and knead with the final ¼ cup of flour for 5-7 minutes, until the dough becomes soft and smooth. Let the dough rest for 10-15 minutes. In the meantime, combine the ingredients for the filling by mixing them together in a small bowl. When your dough is ready, roll it into about a 10"x12" rectangle, and spread your filling evenly across the dough. Roll up the dough, and seal off the edge. Cut the dough into 12 slices to make your rolls. Place the rolls in a greased pan, and let rise for 30-60 minutes before baking (sometimes I cheat by putting them into a 150° oven for about 15 minutes, especially when it's cold), or place in the fridge and take out to rise before you're ready to bake. Bake at 400° for about 20-25 minutes. Really keep an eye on the towards the end. I start checking at about 15 minutes just to be safe. If you notice the tops browning faster than you'd like, just lay over a piece of foil. Prepare your cream cheese icing while to rolls are baking, by combining the cream cheese and butter. Add in your vanilla, and slowly mix in the powdered sugar. Add just a touch of cream or milk if you want to thin the icing. Spread over your rolls straight from the oven.
August 22, 2008
Sundried Tomato Basil Drop Biscuits
Showstopping biscuits, that only take 10 minutes to bake!
Yield: 15 Biscuits
Prep Time: 10 Minutes
Total Time: 25 Minutes
DRY INGREDIENTS
•2 Cups all-purpose flour
•1 Tsp. sugar
•1 Tsp. kosher salt
•1 Tbsp. baking powder
WET INGREDIENTS
•6 Tbsp. melted margarine
•1 Cup buttermilk
MIX-INS
•¼ Cup fresh chopped basil
•2 Tbsp. chopped sun dried tomatoes (packed in oil, drained)
•¼ Cup freshly grated parmesan cheese
•¼ Cup cheddar cheese
Combine dry ingredients in a large bowl. In a small bowl combine melted margarine and buttermilk, then slowly add to the dry ingredients to make your dough. Stir your mix-ins into the dough. Drop by oversized tablespoon, onto a parchment lined baking sheet. Bake at 450° for 10-12 minutes.
Yield: 15 Biscuits
Prep Time: 10 Minutes
Total Time: 25 Minutes
DRY INGREDIENTS
•2 Cups all-purpose flour
•1 Tsp. sugar
•1 Tsp. kosher salt
•1 Tbsp. baking powder
WET INGREDIENTS
•6 Tbsp. melted margarine
•1 Cup buttermilk
MIX-INS
•¼ Cup fresh chopped basil
•2 Tbsp. chopped sun dried tomatoes (packed in oil, drained)
•¼ Cup freshly grated parmesan cheese
•¼ Cup cheddar cheese
Combine dry ingredients in a large bowl. In a small bowl combine melted margarine and buttermilk, then slowly add to the dry ingredients to make your dough. Stir your mix-ins into the dough. Drop by oversized tablespoon, onto a parchment lined baking sheet. Bake at 450° for 10-12 minutes.
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