Herb Bread

Herb Bread
This is based on another recipe, but it had herbs I don't like, so I redid it.  This can be used for sandwiches, because when you slice it, it stays together well, even in the toaster. 
1 cup lukewarm milk
2 Tbl sugar
1 Tbl yeast
1 egg
2 Tbl Crisco


Combine milk, sugar and yeast.  Let rest 3-5 minutes, until yeast is active.  add egg and Crisco and mix to combine. 

3 - 3 1/2 cups flour
1 1/2 tsp salt
2 Tbl mixed herbs.   
         I used 21 Seasoning Salute from Trader Joe's.  You can use more or less to taste.  This wasn't too overpowering, so when I served it with a spicy meal, you couldn't tell the herbs were in there.  But when toasted and buttered on its own, you could taste the spice. 

Add 1 cup flour, salt and herbs to wet ingredients.  Mix well.  Add remaining flour until consistency is good for kneading. 
Knead about 5 minutes.
Place in a clean bowl, oil surface of dough, cover bowl with a cloth, and let rest until doubled, about 1 hour.
Punch down dough, but not too much.  You don't want all the air to go out.  Shape and place in greased (Crisco) loaf pan.  Cover with cloth and let raise again, about 45 minutes, until well risen.  Don't let it go too long at this stage or it will sink back down. 
Heat oven to 375 and bake about 45 minutes, or until golden brown and sounding hollow when tapped with knuckles. 

Apple Hand Pies Recipe with Puff Pastry

Made in Prague, where Puff Pastry is fresh, and sold in the cooler section at the grocery store, near the veggies.
The picture is from a time I made them with regular pie crust and frosted them

4 cups thinly peeled and sliced apples (Granny Smith recommended)
2 tsp lemon juice
1 Tbl apple pie spice
1 1/2 c water
4 tsp corn starch

1 puff pastry, rolled out thinly
1 egg yolk mixed with
2 T water
(original recipe calls for 1 c crushed Frosted Flakes)

1. For Filling:
  Place peeled and sliced apples in lemon juice and stir to coat.  (I sprinkle it over the top and stir)
Set aside.
Combine sugar, cornstarch, apple pie spice and water in a sauce pan you can sprinkle on a pinch of salt.
Bring to a boil.  Boil for about 2 minutes, stirring constantly.
Add apples and return to a boil.
Reduce heat.  Cover and simmer until apples are tender - how long this takes depends on what variety of apples you use, so keep an eye on it.
Set aside to cool.

2. To Assemble:
   Make egg wash by shisking egg yolk and water with a fork.
Wioth a rolling pin, roll out puff pastry (or pie crust) to 1/8"
Cut into rectangles, about 3x4 or 3x5.
Place 1-2 T apple filling on half of one side of each pastry rectangle.
Sprinkle about 1-2 T crushed Frosted Flakes over top of apple filling (I haven't tried this yet, although I've made it twice).
Brush the edges of the pastry with egg wash, and fold pastry in half, sealing in the apples. Crimp edges with a fork, then push them in a bit so they don't get burned on the edges.
Place on a cookie sheet lined with baking paper.  I put a little Crisco or lard (in Europe) on the paper.
Chill in refrigerater about 30 minutes (I have never done this).
Bake for about 20-25 minutes at 200 degrees in Europe or 375-400 in USA.  Since I didn't put mine in the fridge, they were done in 15 minutes.  They shoud be golden, and the pastry cooked through.
I found the original recipe at #YummyHealthyEasy.com
Made Sept 3 and Sept 9, 2018 in Prague.  Gave 2 to our Landlady, Elishka Petrova for her birthday.

Since this has so much sauce, I use the extra over ice cream or heated over pancakes.  Yum!!

Poppy Seed Dressing

Ingredients

1. 1/3 cup white sugar.
2. 1/2 cup cider vinegar.
3. 1/2 cup mayo
4. 1/2 teaspoon light salt.
5. 1/2 teaspoon ground dry mustard.
6. 1 teaspoon grated onion (white, yellow or sweet onion, optional)
7. 1 cup vegetable or canola oil.
8. 1 tablespoon poppy seeds.

Instructions

1. In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 30 seconds.
2. With blender or food processor on high, gradually add oil in a slow, steady stream.
3. Stir in poppy seeds.

4. Notes

   -If you don’t have a blender or food processor, you can make this in a large bowl using a whisk or a hand mixer.-You may make the dressing without the mayo and add it after all of the other ingredients if you prefer. If the dressing is not as creamy as you would like, or too tart, add the mayo.-Keeps for weeks in the refrigerator.

Black Currant Shortbread Bars #HerCupofJoy

I found this recipe on hercupofjoy.com

I've made it three times now, and it has turned out great each time.  Today I made it to go to the Kiwanis Traveling Supper (9/13/17). 

Crust and Streusel Topping:
1 cup plus 5 Tbls unsalted butter, melted and cooled to just warm
1 cup sugar
3/4 tsp salt
2 large egg yolks
3 cups plus 3 Tbls flour

Mix all but the flour until smooth.  Add flour just until blended.

Black Currant Topping: (I made several batches and froze them in ziplock bags so they are ready to go for the cookies)
2 1/2 cups fresh or frozen black currants
1 cup sugar
1/3 cup water

Make the crust first, and put 2 cups into a parchment-lined 13x9 inch pan.  Put it in the freezer.
Make the topping.  Put the berries, sugar and water into a saucepan and bring to a boil.  Then reduce the heat to medium and continue simmering for 8 minutes.  Remove from the heat and let the mixture cool while the crust bakes. 

Preheat the oven to 325.  Remove the crust from the freezer and place in the oven to bake for 20 minutes or until the sides are lightly browned.  Actually, I skipped this step once and it came out fine.  Take out the crust and increase the temp to 350.  Spread the jam on top, and sprinkle the rest of the streusel mix over it.  Place the bars near the top of the oven and bake for 25 minutes, or until the streusel is lightly browned.  Allow the dessert to cool in the pan completely before removing and cutting into bars.  Keep in an airtight container in the fridge for up to a week. 
#HerCupofJoy

Broccoli and Potato Soup

This is delicious.  I made it tonight and served it with savory bread (from When Pigs Fly bakery in Boston) and hamburgers.  We both loved it, and it only took less than half an hour to get on the table.  It is a great way to used fresh broccoli.
Serves 4-5
Ingredients:
2 lb broccoli, cut into florets and stem chunks
2 potatoes, chopped
1 big onion, chopped
3 garlic cloves, crushed
4 cups water
1 Tbls olive oil or butter
1/4 tsp nutmeg
1/2 tsp cumin
2 tsp freshly ground mixed black pepper
1 tsp salt

Directions:
Heat oil or butter in a large saucepan over medium-high heat.  Add onion and garlic, and saute, stirring, for 3 minutes or until soft.
Add broccoli, potato, seasonings and 4 cups cold water.
Cover and bring to a boil, then reduce heat to low.  Simmer 10-15 minutes or until the vegetables are tender.  Remove from heat.  Half at a time, put in blender and blend on smoothie setting until mostly smooth.  Reheat if necessary.
Serve.

Chicken Rice Bowl - not fancy but good for a weeknight

1 cup or more leftover chicken (I boiled 2 whole legs and cooled it, then broke it into chunks)
2 cups cooked rice
1 small can corn
1 small can black beans
1 avocado, sliced
1 green pepper, sliced
2 roma tomatoes, sliced
Chipotle Ranch dressing

I put the rice in 3 bowls, then added the chicken and warmed them in the microwave.  Then I added everything else and served it.  Nice variation on chicken and rice, easy and quick.  Makes good lunch at work too. 

Oat Bread

1 cup old fashioned oats
1/3 cup honey
1 Tbl shortening (Crisco)
1 tsp salt
2 cups boiling water
1 cup 10 grain or whole wheat flour
3-4 cups bread flour
1 Tbl yeast
1/4 cup warm water

1. Combine oats, honey, shortening and salt.
2. Pour the boiling water over this mixture.
3. Stir in the 10 grain or whole wheat flour and 1 cup of the bread flour.  Let cool.
4. Nicewhile, dissolve yeast in 1/4 cup warm water and let stand a few minutes.
5. Add yeast to cooled oat mixture.  Work in enough of the remaining flour to be able to handle dough. 
6. Turn onto floured surface; knead until elastic (about 10 minutes).
7. Place dough in greased bowl.  Cover loosely with a dish towel (not the fluffy kind - you don't want lint in your dough.  Use the smooth ones with the tight weave.  I collect them from places I visit, like Scotland, Australia, Maine).  Let rise until doubled in bulk.  Punch down and shape into loaf.
8. Place in a greased 9x5 inch loaf pan.  Cut down the middle.  Cover and let rise until it looks big enough for a loaf for humans, not trolls.  This will get away from you and then it won't fit in any bread bag to store, and you'll have to use a plastic grocery bag.  And I know you have some, even though we should all be using re-usable grocery bags.  I'm trying, okay?
9. Bake at 375 degrees for 40 minutes.  Say "Siri, set a timer for 40 minutes."
10. Cover top with butter for a soft crust or leave plain for a hard crust.

Taco Seasoning

1 Tbl chili powder
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp red pepper chili flakes
1/4 tsp oregano
1/2 tsp smoky paprika
1 1/2 tsp ground cumin
1 tsp sea salt
1 tsp fresh ground pepper
1 Tbl Adobo

Baked Venison (or Beef) Tacos

This is meant for 2 people, as I'm trying to cut down on the leftovers.  This wouldn't make good leftovers anyway, because the crunchy tacos get soggy.
But you could make twice the filling, and freeze it or use it in chili or spaghetti.

1 Tbl oil (whatever healthy oil you choose - I like olive)
1/2 medium onion, diced
1 clove garlic, minced
1 Tbl taco seasoning (I mix my own, but you could use half a packet if you buy it ready-made)
1/2 can refried beans (original recipe calls for 1/2 can black beans, rinsed and drained)
1/2 lb ground venison or lean beef
1/2 cup chunky salsa (not too watery)
6 hard taco shells
3/4 cup shredded cheddar cheese

Toppings (optional)
chopped tomato
chopped lettuce
sliced olives
sour cream (yum, yum)
guacamole (ditto) or sliced avocados

Preheat oven to 400 degrees.  In a frying pan, on medium low heat, cook the onion and garlic in oil until softened, about 5 minutes.  Turn heat up to medium, and add meat and taco seasoning.  Cook until browned.  (I used canned cooked venison, so I just put it in to heat it up).  Add refried beans or black beans, and salsa.   ​Mix well and let cook for a couple of minutes so that the flavors can  meld and the mixture can thicken.  In an 8x8­inch baking pan, line up all the taco shells.​ ​Fill  each one with a couple of scoops of the beef mixture and pack down into the shell.​ ​Repeat  until all the shells are filled.​ ​Top each taco with shredded cheese.  Bake for 7­ 8 minutes (or  until all the cheese is melted).  Serve with your favorite taco toppings (tomatoes, lettuce,  olives, sour cream,guacamole,​ ​pico de gallo, hot sauce, or whatever you like!).

Chicken Noodle Thai Bowl

2 chicken breasts, sliced into cutlets, marinated in BBQ marinate with a vinegar vase, like Brooks
Grill.
Capellini Spezzati 22 pasta, 8 ounces
1 can chicken broth
1 can coconut milk
2Tble chopped pickled banana peppers
1 Tbls sliced lemon grass
1 Tbls minced ginger
1 Tbls minced garlic
Add more spices if you like.
Combine all and heat.

Valentine Cake

1 Box Yellow Cake Mix - I've tried making homemade, but it wasn't as good.
1 pint homemade jam, like Apricot or Raspberry
1 recipe Fudge Frosting
Make cake in 2 9 inch rounds, and cool
Put jam between the two layers
Cover with frosting:
4 oz unsweetened chocolate squares
1 stick butter
Heat these together until melted
1 lb confectioner's sugar
1/2 cup milk
add sugar and milk and whip until smooth
If the frosting gets too thick, add more milk or heat in microwave for 10-20 seconds.

Allen's Empire Eggs #EmpireEggs

To make empire eggs:

Make Latkes

Make microwave hollondaise sauce

Make poached eggs.

Place poached egg on smoked salmon on latke, and top with hollondaise sauce.  

I like some ground pepper on mine.

Potato Latkes:

Just over 1lb of potatoes-2 large and 1 small or 3 Med-large

1 onion coarsely shredded or finely chopped

2 eggs- lightly beaten

a little flour- 2tsp or so

1/2tsp salt

Preheat oven to 250 with baking tray with wire rack

Shred the potatoes coarsely- long strands are good- directly into cold water with a dash of lemon juice.

Soak for 1-2 minutes then strain- press into strainer to remove liquid.

Add onion.

Place on tea towel and french-roll,then squeeze out as much liquid as you can.

Place back in empty bowl- add salt and eggs and stir with fork.

Heat 1/4cup oil on high heat until hot but not smoking

Reduce to medium-high heat

Place large spoonfuls (2tbsp) of potato mixture into hot oil and press with fork to form 1/4" thick patties

Cook for 3-5 minutes per side until nicely browned

Place on wire rack in oven to keep warm until served.

Hollondaise sauce:

4 egg yolks

1/2c salted butter

1tsp lemon juice

2 pinches of cayenne pepper

Melt butter in microwave

Mix other ingredients, then drizzle butter in

Microwave for 15 seconds, stir, then another 15 seconds.

Poached eggs:

Boil raw egg for exactly 10 seconds.  Once cool enough to crack- put into ramikin. Stir not-quite boiling water to make whirlpool.  Pour egg from ramikin into center of whirlpool from as low as possible, all-at-once

cook for 3 minute then remove with slotted spoon and serve immediately

Eli's Rye Bread

Ingredients:
 200g dark rye flour
 200g light rye flour
 300g white whole wheat flour
 50g pumpernickel meal
 50g chia seed (optional, but if not remove 50g water)
 20g salt (Eli sent me a note later and asked me to say 1 heaping Tbl salt, and to add it to the hot grain mix before adding the flour.  He says it's 20g of salt to 1000g of flour or 2% by bakes percentages)
 40g molasses
 700g water (room temp)
 300g sourdough starter (preferably a wheat/rye starter)
 Hot grain cereal mix (see below)
Add dry ingredients and mix.  Add wet ingredients and mix.  Autolyse: let it sit for an hour, while preparing the hot grain cereal mix. 
Hot Grain Cereal Mix:
 2 cups water
 1/2 cup oatmeal
 1/2 cup  winter wheat berries
 1/8-1/4 cup flax seeds
 ~1/2 cup flour (esp alternative flour)
Boil water, then add oatmeal and wheat berries.  Simmer for 5 minutes, then let sit, covered, for 15 minutes.  Add flax seeds, stir, and let it cool (~15 min with the lid off). Mix flour in until it is the same consistency as the bread dough.
Mix in (well cooled) cereal mix, and knead dough.  Let it prove overnight in a cool room (~60 degrees), divide, then shape loaves, and place in loaf pans or banettons. Let it rise for 4-6 hours, or for a day in the fridge.
Bake: Preheat oven to 450 degrees Fahrenheit with a pizza stone.  Score the loaves, put then in the oven, and add water to the oven.  Lower the temp. to 380 degrees, and bake for half an hour. Remove from loaf pans, add more water to the oven, and bake for another 20-30 minutes. Let it sit for a few hours before slicing.

Burritos, Bean and Cheese

12 burrito sized tortillas
2 cans refried beans
1 cup shredded Monterey Jack cheese
2 cup shredded Cheddar cheese
2 cans Rotel Tomatoes and chiles(do not drain)
Foil and Freezer bags

Step 1: Mix beans, cheese and Rotel in sauce pan and heat just until combined.
Step 2: Precut 12 pieces of foil
Step 3: Lay tortilla over foil and add approx. 1/2 cup filling to the center
Step 4: Fold tortilla into burrito and wrap with foil.
Continue until all the tortillas are wrapped.
Step 5: Place burritos in gallon freezer bags and freeze until ready to serve.
For Serving: Cook frozen burrito in microwave (unwrapped from foil) 2-3 minutes or until warmed throughout, or heat in 350 degree oven 30 minutes.
Serve with salsa and sour cream, and cilantro if you like.

Naan

Indian Flat Bread
2 c flour
1/4 unflavored yogurt
1 egg, slightly beaten
1 1/2 tsp baking powder
1 tsp sugar
1/4 tsp salt
1/4 stp baking soda
1/2 c milk
Ghee or vegetable oil
Poppy seed

Mix all ingredients except milk, ghee and poppy seed.  Stir in enough milk to make a soft dough.  Turn dough onto lightly floured surface; knead until smooth, about 5 minutes.  Place in greased bowl; turn greased side up.  Cover; let rest in warm place 3 hours.
Divide dough into 6 or 8 equal parts.  Flatten each part on lightly floured surface, rolling it into a 6x4 inch leaf shape about 1/4 inch thick.  Brush with Ghee; sprinkle with poppy seed.
Place 2 cookie sheets in oven; heat oven to 450.  Remove hot cookie sheets from oven; place breads on cookie sheets.  Bake until firm, 6-8 minutes.

From Betty Crocker International Cookbook.  So much better than store bought!

Sally Lunn Bread

This recipe is from Betty Crocker International Cookbook and I've made it all my married life.  So, over 35 years now. In 2020 I made some for Fran and Henry and Fran said her Mom made it when she was growing up, so it had special memories for her.
Note from the cookbook:
3-12-96 We made this just before we left for GB to visit Jtte, Ralph, and Gma Honey. Yummy!
 It is rich and soft.  Don't let it over-rise.
2 Tbl yeast
1/2 c warm water
1 1/2 c warm milk
1/3 c sugar
1 1/2 tsp salt
3 eggs
1/2 c shortening
5 1/2 c flour

Dissolve yeast in warm water in large mixer bowl.  Add milk, sugar, salt, eggs, shortening and 2 1/2 c flour.  Beat on low spead, scraping bowl constantly, 30 seconds.  Beat on medium speed, scraping bowl occasionally, 2 minutes.  Stir in remaining flour until smooth.  Scrape batter from side of bowl.  Cover and let rise in warm place until double, 40 to 60 minutes.

Stir down batter by beating about 25 strokes.  Spread in well-greased tube pan, 10x4 inches.  Cover; let rise until double, 30 to 40 minutes.  Heat oven to 350 degrees.  Bake until golden brown and crusty, 50 - 60 minutes.  Cool in pan 10 minutes.

Birdseye Cornbread Bake

Stephanie Wenner gave this recipe to Fran.  We are making it Friday to go with Fish Chowder.
2 pouches cornbread mix (6.5 oz)
16 oz sour cream
2 eggs
1 jar chopped pimiento (2 oz)
1 cup shredded cheese
1/2 bag Birdseye sweet corn, thawed and drained (8 oz)
1/4 cup sliced green onions

Stir cornbread, sour cream, eggs.  Add 1/2 cup cheese, corn, green onions, pimiento.  Stir.  Pour into greased 11x7 inch dish.  Bake 35 min.  Sprinkle with remaining cheese.  350 degrees?