Tag: Breads

Breads · Breakfast · Daily Thoughts · Desserts · Uncategorized

Apple Fritters

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On the back of some of my cooking magazines, come these lovely little recipes from Sevierville, TX, advertising Applewood Farmhouse Restaurant This little gem is perfect for those mornings or late evenings when you don’t want to get back out of the house, but a donut sounds really good with a cup of tea or coffee. Simple and quick, this will not disappoint.
1 cup milk
1 egg, beaten
4 tables butter, melted
1/4 cup sugar
1/2 teas salt
1 orange rind with juice
1 cup apples, peeled and finely chopped
2 teas baking powder
1 teas vanilla

Combine ingredients and mix well.
Drop 1 tablespoon at a time into 350 oil until brown and cooked in the middle, Drain and sprinkle with cinnamon sugar or powdered sugar.

Breads · Breakfast · Cakes · Desserts · Fruit · Uncategorized

Blackberry, Browned Butter & Almond Tart

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Taken from Southern Living Magazine, this recipe caught my eye and with a sack of blackberries already in the fridge, it sounded too good not to try. It is also one of those rare moments when I have almond flour in the house, which I had purchased to make another batch of french macaroons.

1 1/2 cups (12 oz) unsalted butter, plus more for the pan

8 large egg whites

3 1/4 cups unsifted powdered sugar, plus more for dusing

1 1/2 cups almond flour

1 cup plus 1 tables all purpose flour, divided, plus more for pan

1 tables vanilla bean paste

1 1/2 cup fresh blackberries

Preheat oven to 325. Grease and flour a 12 ” round tart pan with removable bottom; place tart pan on a rimmed baking sheet lined with parchment paper. Melt butter in a saucepan over medium-high and cook, stirring often, until butter releases a nutty aroma and milk solids are golden brown, about 8 minutes. Immediately transfer butter to a bowl; ;cool slightly, about 10 minutes.

Beat egg whites with a heavy duty electric mixer on medium speed until frothy, about 30 seconds. Gradually add powdered sugar; beat until light and fluffy. Gradually add almond flour and 1 cup of the all purpose flour; beat on medium low speed until incorporated. Add vanilla bean paste (if you don’t have vanilla paste, add 2 teas vanilla) and browned butter. Beat on medium-low speed until incorporated. Spread batter in prepared pan. Toss blackberries with remaining 1 tablespoon all purpose flour and sprinkle over the batter.

Bake in preheated oven until golden brown and a wooden pick inserted in center comes out clean, 42-45 minutes. Cool in pan on a wire rack 15 minutes. Remove sides of pan and cool 30 more minutes. Dust with powdered sugar before serving.

appetizers · Breads · Daily Thoughts · Uncategorized

Za’atar Pita Bread

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Yesterday Randy and I were on the last leg of our trip coming back from Dallas. We stopped in Tucson for lunch and because Randy is always so sweet to let me end our trips with a new restaurant which we have never been, we began to think about Lebanese food, so as I drove, he looked up different places which served Middle Eastern food in Tucson. Well, we stumbled upon a place which was absolutely fabulous. After reading the reviews, we knew that was what we wanted. So we headed over to Zayna Mediterranean over on Speedway Blvd in Tucson. If you are ever there, you have got to go. As we pulled into the empty parking lot, we looked at each other and he said, “did you read the reviews and  they were good?” I pulled up the reviews again and read a few to him so we ignored the empty parking lot and went in. As soon as we walked in, we could smell the flavors which always go along with Hummus, tabouli and pita bread. About 5 minutes after we arrive, the crowd began to come. By the time we left, there was only 2 empty tables. Apparently, this is a local favorite. As soon as they put our veggie plates in front of us, we knew we had a winner. The pita bread which adorned our plates was something I have never had at any Middle Eastern restaurant. When i ask the server what it was, she told me that it was with a paste of sesame seeds, olive oil and thyme. Last night after unpacking, I looked up a recipe for this and promised myself that I would be making it before the week was out. So here is the recipe I found. Cannot wait to have more, as the one piece that was sitting on our plate, was certainly not enough.

1 cup of za”atar (middle eastern spice mix consisting of dried oregano, thyme, sumac, sesame seeds and salt)

Pita bread (as many as you need or want to serve)

Fresh tomatoes, sliced

Black Olives

Mix the za’atar and olive oil in a bowl and set aside.

Use as many pita loaves as you want and spread some of the za’atar over each piece. Heat in a 425 degree oven until bread is warm. IF desired, place some sliced fresh tomatoes and black olives over the top and  serve. The restaurant did not use the olives or tomatoes, they heated their bread first and then just spread some of the mix over the warm bread and folded in over to serve. I think I will spread a little butter or olive oil on warm pita and then spread some of the za’atar paste over the warm bread. Serve it with some tabouli and hummus….it is delicious.

 

 

Breads · Uncategorized

Cheese & Herb Scones

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I don’t know about you, but not only do I feel a little British when I eat scones, but I certainly feel a little Martha Stewartie when I make them. Just returning from grocery shopping I happened to look on the back of a bag of shredded sharp cheddar cheese and noticed this recipe. We are having potato soup for dinner so these will go along very nicely. A little Paula meets Martha dinner, don’t you think?

Makes 12 scones

1 lb self-rising flour

1 teas salt

4 oz butter, cold, cut in cubes

1 teas fresh rosemary, finely chopped

1 (8)oz package finely shredded sharp cheddar cheese,divided

8 tables milk

8 tables waater

Preheat oven to 425. Mix together in a large bowl, the flour, salt and cold cubed butter with a pastry blender, until mixture resembles coarse crumbs.  Add the chopped rosemary and 6 oz of the cheese.  Add the milk and water and stir until mixture is just blended. Do not over mix.  On a floured board or cabinet top, roll out the dough to 1″ thickness.  Cut out rounds using a 2 1/2″ biscuit cutter or glass top.  Place scones on a greased baking sheet and top with remaining shredded cheese. Bake until golden brown, about 10-13 minutes, depending on oven.

Breads · Desserts · Fruit

Blueberry Scone* Fruit Dessert

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2015-09-04 19.38.44 Tonight we are headed to Babe’s for the best fried chicken in the state of Texas with my sister-in-law and her hubby. Because it will be served with creamed corn, mashed potatoes, gravy, green beans and biscuits, I thought it might be good to have a little lighter dessert afterward.

This morning, I made fresh lemon-blueberry scones (recipe is on the blog). Because it is still so hot out and the humidity is really high today, I thought I would cut up fresh fruit and serve over the scones with a spoonful of whipped cream. So that will be our dessert.

After sampling the peaches and blueberries, they weren’t exactly the sweetest, so I added cut up strawberries to the peaches and blueberries, and sprinkled a little strawberry jello to make a sweet syrup. This will be so fresh looking poured over the scones, which will be served in individual little triffle dishes. (Use pretty wine glasses or goblets if you prefer.) Topped with the sweetened whipped cream, and folks, I think we have a winner!

Great ending to our fried chicken dinner! Remember…All’s well that ends with a great meal!

*The scones are a Paula Deen Recipe

Breads

Parmesan-Pepper Cornbread Biscotti

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What a great little bread stick to have with any soup that you serve. Taken from Southern Living 2011.

2 (6 oz) packages buttermilk cornbread and muffin mix

1 cup freshly grated Parmesan cheese, divided

2 teas finely ground pepper

3/4 teas chopped fresh rosemary

1/4 cup cold butter, cut into pieces

3 large eggs, divided

1/4 cup buttermilk

Preheat oven to 350. Combine cornbread mix, 3/4 cup grated parmesan cheese and next 2 ingredients in a food processor bowl. Add butter, and pulse 5 to 6 times or until crumbly.

Whisk together 2 eggs and buttermilk. With processor running, gradually add egg mixture through food chute and process just until well moistened. Batter will be thick.

Spread dough into a 12×4″ rectangle on a parchment paper lined baking sheet using lightly greased hands. Lightly beat remaining egg; brush over dough. Sprinkle with remaining cheese.

Bake at 350 for 20 minutes or until pale golden brown and firm. Let cool on baking sheet on a wire rack 10 minutes.

Reduce oven to 300. Gently slide loaf back onto baking sheet and slice into 1″ slices. Bake an additional 8 minutes per side or until slices are crisp and beginning to brown around the edges. Remove and place on wire rack to cool completely.

Makes about 1 1/2 dz.

appetizers · Breads · Super Bowl Recipes

Mushroom Bread

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Looking for a filling meatless appetizer for Super Bowl? This is taken from Taste of Home and sounds like a great one.

1 tube (8 oz) refrigerated crescent rolls

2 cups thinly sliced fresh mushrooms

1 tables butter, melted with garlic powder tailored to your liking

1/2 cup grated Parmesan cheese

1/2 teas Italian seasoning

Fresh ground pepper to taste

Preheat oven to 350. On an ungreased baking sheet, unroll crescent dough into one long rectangle; press perforations to seal. Prick dough several times with a fork. Bake 5 minutes.

Meanwhile, in a bowl, toss mushrooms with melted butter (with added garlic powder); arrange on crust. Sprinkle with cheese and seasonings. Bake 12-14 min longer until crust is golden brown and cheese is melted. Cut into 12 pieces.

Breads · Breakfast · Holiday Fare

Cranberry & Orange Scones

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Isn’t it fun to plan different breakfast for the Christmas season? As I skimmed through the different food magazines for new recipes, this one caught my eye as one that will be on our table. Taken from Food Network magazine…*to make ahead, see below*

4 cups plus 1/4 cup flour

1/4 cup granulated sugar, plus extra for sprinkling (since it is Christmas, I am going to use the red sugar sprinkles for the top)

2 tables baking powder

2 teas kosher salt

2 teas grated orange zest (2 oranges)

3/4 lb (3 sticks) cold unsalted butter, cubed

4 extra large eggs, lightly beaten

1 cup cold heavy cream

1 cup dried cranberries

1 egg beaten with 2 tables water, for egg wash

1/2 cup plus 2 table powdered sugar

4 teas freshly squeezed orange juice

Preheat oven to 400. Line a baking sheet with parchment paper ( I don’t do this, I just use regular baking sheet and very lightly grease with butter)

In a large mixing bowl, mix 4 cups of flour, 1/4 cup granulated sugar, baking powder, salt and orange zest. Add the butter cubes (which you have cut into small cubes) and mix at lowest speed until the butter is size of small peas. Combine the eggs and heavy cream and with mixer on low, slowly add to the flour mixture . Mix just until blended. The dough will look lumpy. Combine the dried cranberries, which you have stirred with the remaining 1/4 cup flour. Add to the dough and mix on low until blended.

Dup the dough onto a well-floured board and knead it into a ball. Flour hands and a rolling pin and roll the dough just under 1″ thick. You should still see small pea size bits of butter in the dough. Keep moving the dough on the floured board (or counter which you have layered waxed floured paper. Cut 3″ circles using a biscuit cutter or turn a drinking glass upside down using it if you don’t have a biscuit cutter. Place scones on the prepared baking pan. Gather up the unused portions of dough and roll out again and continue cutting round disc until all the dough is used up.

Brush the tops of the scones with the egg wash, sprinkle with granulated sugar and bake for 20-25 min or until the tops are lightly browned and insides are fully baked. The scones will be firm to the touch. All the scones to cool for 15 min, then whisk together the powdered sugar and orange juice and stir until no lumps remain and drizzle over the scones.

*Follow the recipe until you put the egg wash on top. Cover the scones on the baking pan and place in fridge overnight. The next morning, brush the tops with the egg wash and sprinkle with granulated sugar; bake and glaze as directed.

Breads

Cheesy Rosemary Leek Bread Pudding*

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1 teas olive oil

1 medium leek, white part only, cut in half lengthwise and then cut into thin half moons

Kosher salt and black pepper to taste

8 large eggs

2 cups milk

2 teas fresh thyme leaves or 1 teas Herbes de Provence

Zest of 1 lemon

5 cups La Brea Bakery rosemary olive loaf, cut into 1″ cubes, about 1/2 of loaf (you can buy this at Costco or get the olive loaf at your local grocery store)

6 oz Swiss cheese, shredded or cut into small crumbles

Preheat oven to 350. Brush a 8×8 baking dish lightly with the olive oil.

Heat a large nonstick pan over medium heat. Add oil and leeks. Saute leeks until they are soft and translucent, about 2 min. Sprinkle with salt and pepper. Set aside.

In large mixing bowl, whisk eggs, milk, herbs, lemon zest, 1/4 teas kosher salt and pepper. Set aside.

Arrange bread cubes evenly in prepared pan. Sprinkle with cheese and cooked leeks. Pour the egg mixture over the top and then push the bread down into the liquid with a spatula so it can absorb the egg mixture.

Bake for 20-25 min or until no liquid remains when the bread is pulled from the side of the pan with a knife and bread is golden brown. Cool slightly and serve warm.

Makes 6 servings

*taken, once again from my new free Cosco recipe….can’t wait to try this one this week. sounds delish…

Breads · Casseroles · Meats

Cowboy Cornbread

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Last night we were invited to a friend’s home for dinner. She had told me she was cooking (oh my I almost said, “fixin”) a big pot of pinto beans for dinner and there would be six of us. I promptly told her that I would bring the cornbread. Visions of this great bread from years ago began to invade my memory. Why had I not made this great cornbread that is almost a meal by itself? Actually, put a salad with it and it is a meal.

So last night I proudly walked in with my old iron skillet, filled with my cowboy cornbread. We had a fabulous meal of beans, salad, cornbread and ended the great dinner with a homemade peach cobbler that Connie brought. The entire evening was mixed with laughter, sweet fellowship and great food. The gift of friendships sharing a meal is one of life’s greatest blessings!

2 boxes of Jiffy Cornbread

1 can cream style corn

1 cup grated sharp cheddar cheese

1/2 cup milk

3 eggs

1 small can of chopped green chiles

1 lb of hamburger beat (yes, all you healthies  out there, you can use Mexican flavored ground turkey)

1/2 cup of frozen seasoning veggies (it is Stillwells brand of mixed chopped onions, bell pepper and celery) or fresh chopped.

4 tables butter

1 teas garlic powder

Salt and Pepper to taste

Fry the meat with the frozen seasoning veggies, garlic, salt and pepper until meat is done and veggies are tender. Drain and set aside.

Preheat oven now to 400.

Combine cornbread mix, eggs, corn, green chiles, cheese and milk. Stir until well combined. In a large skillet (iron if you have one), add about 1 tables oil and heat on burner until oil is hot. Turn off the burner.  Place half of the cornbread mixture into the hot skillet and then sprinkle your meat mixture over it. Spoon the rest of the cornbread mixture over the meat. Place in preheated 400 oven for about 35 minutes or until it tests done and is lightly browned on top. As soon as you take out of the oven,  spread butter over the top, allowing it to melt and cover the entire bread. Allow to cool for about 5 minutes and then cut into wedges and serve.