tag:blogger.com,1999:blog-41397810180857986942024-03-13T05:23:45.729-07:00Bake Your Face Off!Specializing in rocking out in the kitchen, making baked goods.Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.comBlogger35125tag:blogger.com,1999:blog-4139781018085798694.post-84765083183032192512013-02-28T09:57:00.000-08:002013-02-28T09:57:12.773-08:00My face has been baked off<div dir="ltr" style="text-align: left;" trbidi="on">
Hey kiddos! I have started a new blog called <a href="http://stockedkitchen.blogspot.com/" target="_blank">Stocked Kitchen</a> with my friend Lauren that will cover all kinds of cooking adventures, not just baking. Honestly, its just not healthful for me to bake as much as it requires to have an active baking themed blog. Don't worry, I'll still be baking, along with all the other cool stuff I always wished I could tell you about here:<br />
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Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com0tag:blogger.com,1999:blog-4139781018085798694.post-63304050043280985802012-09-14T17:35:00.002-07:002012-09-14T17:36:15.716-07:00Blackberry Pie<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Arial,Helvetica,sans-serif;">Oh, did I mention I made blackberry pie a while back? Yeah...</span><br />
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<a href="http://3.bp.blogspot.com/-pVsXC0_e4AA/UFPNFAAB8MI/AAAAAAAAAw8/vWtrrylPOuM/s1600/IMG_0503.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-pVsXC0_e4AA/UFPNFAAB8MI/AAAAAAAAAw8/vWtrrylPOuM/s400/IMG_0503.JPG" width="400" /></a></div>
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Made with fresh blackberries picked on Bainbridge Island, WA.</div>
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Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com1tag:blogger.com,1999:blog-4139781018085798694.post-70258209261848579672012-09-14T13:08:00.001-07:002012-09-14T13:33:58.510-07:00Halloween Sugar Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
<span style="font-family: Arial, Helvetica, sans-serif;">In the realm of holiday enjoyment, my love of Halloween is unparalleled. I freaking love Halloween!</span> <span style="font-family: Arial, Helvetica, sans-serif;">I love the costumes, I love the decorations (I'm partial to skulls and spiders), I love the candy and the parties and the tricks and OF COURSE the treats. This sugar cookie recipe is a staple that can be used to make holiday treats year round. It was originally featured on Alton Brown's show Good Eats. (Oh man, you should watch the episode, <a href="http://www.youtube.com/watch?v=TDCkX6w6cMQ" target="_blank">The Cookie Clause</a>, it's brilliant. Santa's feeling merciful!)</span><br />
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<a href="http://1.bp.blogspot.com/-eR36BlLgoiY/UFON_ix1G5I/AAAAAAAAAwQ/wJ9HcVuwuO4/s1600/HalloweenCookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-eR36BlLgoiY/UFON_ix1G5I/AAAAAAAAAwQ/wJ9HcVuwuO4/s400/HalloweenCookies.JPG" width="300" /></a></div>
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<span style="font-family: Arial, Helvetica, sans-serif;">This recipe uses the creaming method. If you are unfamiliar with the creaming technique Alton gives a great explanation, or you can <a href="http://bakeyourfaceoff.blogspot.com/2012/02/technique-creaming.html" target="_blank">hop over to my post on it</a> real quick. Creaming the butter and sugar together properly will give your cookies the perfect texture. </span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
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<span style="font-family: Arial, Helvetica, sans-serif;">Cookies: </span><br />
<ul class="kv-ingred-list1" style="font-family: Arial,Helvetica,sans-serif;">
<li class="ingredient">3 cups all-purpose flour</li>
<li class="ingredient">3/4 teaspoon baking powder</li>
<li class="ingredient">1/4 teaspoon salt</li>
<li class="ingredient">1 cup unsalted butter, softened</li>
<li class="ingredient">1 cup sugar</li>
<li class="ingredient">1 egg, beaten</li>
<li class="ingredient">1 tablespoon milk</li>
<li class="ingredient">Powdered sugar, for rolling out dough</li>
<li class="ingredient">(optional) 1 teaspoon extract (vanilla, almond, lemon...whatever you like!) </li>
</ul>
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Directions:</div>
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<li> Sift together the flour, salt and baking powder, set aside. Beat together the egg, milk, and any extract you are using and set aside. </li>
<li>Cream together the softened butter and sugar. Beat together until the mix becomes a noticeably lighter color, bigger in volume and pulls away from the sides of the bowl. </li>
<li>Add the liquid ingredients to the butter and sugar and mix together. Slowly add the dry ingredients and continue mixing until an evenly mixed dough forms. </li>
<li>Divide the dough in two, shape into flat squares and wrap in plastic. Refrigerate for 2 hours. </li>
<li>Once the dough is chilled, sprinkle your work area and rolling pin with powdered sugar and roll out the dough to about 1/4 inch thickness. Cut out your shapes and move to a parchment covered cookie sheet (or a greased sheet). </li>
<li>Bake for 7-9 minutes, turning halfway through. When the cookies begin to turn golden brown on the bottoms and edges they are finished. Cool for two minutes on the cookie sheet, then move to a wire rack.</li>
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<a href="http://2.bp.blogspot.com/-ZWyN1aXI4SE/UFOOH63ab8I/AAAAAAAAAwY/aK3hzPiNhVw/s1600/vampirebatcookies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://2.bp.blogspot.com/-ZWyN1aXI4SE/UFOOH63ab8I/AAAAAAAAAwY/aK3hzPiNhVw/s400/vampirebatcookies.JPG" width="300" /></a></div>
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If you like look of the smooth, shiny, hard-drying frosting that is traditionally used on sugar cookies, you can use this recipe for your frosting. (The frosting on the white cookies was made this way, the black frosting is Betty Crocker from a tube.)</div>
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Frosting:</div>
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1 cup confectioners' sugar</li>
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2 teaspoons milk</li>
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2 teaspoons light corn syrup</li>
<li class="plaincharacterwrap ingredient">
(optional) 1/4 teaspoon almond extract <br />
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(optional) assorted food coloring</li>
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Directions:</div>
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<li style="font-family: Arial,Helvetica,sans-serif;">Mix it all up! If your frosting comes out to dry add more milk, if it is to watery add more sugar. </li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Spread a thin layer on your cookies and let it air dry for a few minutes. </span></li>
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Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com1tag:blogger.com,1999:blog-4139781018085798694.post-26229680806082553552012-09-05T09:57:00.000-07:002012-09-05T09:57:06.424-07:00Georgian Khachapuri (Cheese Filled Bread)<div dir="ltr" style="text-align: left;" trbidi="on">
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<tr><td class="tr-caption" style="text-align: center;">Georgian Khachapuri</td><td class="tr-caption" style="text-align: center;"><br /></td></tr>
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You won't find these scrumptious rolls anywhere in the deep south! The khachapuri, meaning "cheese bread", is a filled bread dish hailing from the country of Georgia. Georgia is a beautiful, mountainous country bordering the Black Sea, just north of Turkey and south of Russia. While Georgia is known in the region to have amazing food, the khachapuri is known the world over as Georgia's national dish. It can be found at food stands all over the country and can be made in a variety of ways. Larger khachapuri are made for feasts and celebrations, while smaller khachapuris, called "beggars purses", are sold as snacks. The choice of cheese is normally whatever is being locally produced, typically some kind of goat cheese. The leavened dough is generally said to have a pizza-crust like texture and flavor, and the shapes and fillings vary from place to place. The Adjarian Khachapuri is shaped like a boat, left open faced, and topped with butter and egg for extra artery clogging goodness. Ossetian Khachapuri has potatoes in the filling as well as cheese. </div>
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This recipe is from the book "The Bread Bible" by Christine Ingram and Jennie Shapter. I originally picked it up because I admired Shapter's beautiful photographs. What can I say, I am a sucker for good food photography. Over <span style="font-family: Arial,Helvetica,sans-serif;">600 full color photographs are included in the book, and over 100 recipes and a wealth of baking info. I snatched mine up at a used book store for a ridiculously low price, but now that I've read through it and used a few of the recipes I can heartily recommend picking it up - even at full price!</span></div>
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Georgian Khachapuri</div>
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<b>Ingredients:</b></div>
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Bread </div>
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<li> 2 cups unbleached white bread flour</li>
<li>1 tsp salt</li>
<li>1/2 oz fresh yeast (or 1/4 oz dry yeast, 1 packet)</li>
<li>2/3 cup lukewarm milk</li>
<li>2 tbsp butter, softened </li>
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Filling</div>
<ul style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
<li>2 cups grated mature (sharp) cheddar</li>
<li>2 cups other cheese, grated or chunked depending on what you choose. Recipe recommends Munster or Taleggio, but I used two different types of local aged goat cheese to try to capture some of what I imagined is the original flavor and texture. </li>
<li>1 egg lightly beaten</li>
<li>1 tbsp butter, softened</li>
<li>salt and pepper</li>
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Glaze</div>
<ul style="font-family: Arial,Helvetica,sans-serif; text-align: left;">
<li>1 egg yolk</li>
<li>1 tbsp water</li>
</ul>
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<a href="http://2.bp.blogspot.com/-l3BRtaMeshA/UEeDsJ56B0I/AAAAAAAAAv4/QM0-fySu1iI/s1600/khachapuri_cheese.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-l3BRtaMeshA/UEeDsJ56B0I/AAAAAAAAAv4/QM0-fySu1iI/s400/khachapuri_cheese.JPG" width="400" /></a></div>
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<span style="font-family: Arial,Helvetica,sans-serif;">Instructions:</span><br />
<ul style="text-align: left;">
<li><span style="font-family: Arial,Helvetica,sans-serif;"> Lightly grease a Yorkshire pudding tin (or, if you don't have one, you can make them on a cookie sheet like I did). Preheat the oven to 350F/Gas 4. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Proof the dry yeast in the lukewarm milk. Do not use hot milk as high temperatures will kill your yeast.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Sift together the flour and salt into a large bowl. Create a well in the middle and add the yeast and milk mixture. Mix together into a dough, then knead the butter in. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Knead on a lightly floured surface until smooth and elastic (at least 10 minutes by hand).</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Place in an oiled bowl and cover bowl with plastic wrap. Allow to rise until doubled, about an hour depending on the temperature of the room. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">While the dough is rising, combine all the ingredients for the filling in a large mixing bowl. Use the salt and pepper to suit your tastes, I think it is about perfect with a little less than a tspn of each. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">When the dough has risen, turn it out and knead for a few minutes, then divide into 4 equal pieces.</span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Roll out each piece to be an 8 inch circle, place circle of dough in the pudding tin or on the cookie sheet. Fill with a quarter of the cheese filling. Gather the overhanging dough at the top and twist together. Have care not to roll the dough to thin or stretch it to much while forming the rolls to prevent holes from forming. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Cover rolls with plastic wrap and let them rise for another 20-30 minutes. </span></li>
<li><span style="font-family: Arial,Helvetica,sans-serif;">Just before placing the rolls in the oven, brush the tops with the egg yolk/water mix. Bake for 25-30 minutes until light golden. Serve warm. </span></li>
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Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com0tag:blogger.com,1999:blog-4139781018085798694.post-32284819134981560242012-06-28T08:25:00.001-07:002012-06-28T08:25:44.859-07:00Chocolate Butterscotch Chip Cookies<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Some cookies made for my best friend. He specifically requested chocolate cookies with butterscotch chips, so here they are. They came out really good!</span><br />
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<a href="http://1.bp.blogspot.com/-Dzb1avbsOSQ/T-x28xQexfI/AAAAAAAAAuk/_yHQE1C6eYw/s1600/IMG_0306.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="370" src="http://1.bp.blogspot.com/-Dzb1avbsOSQ/T-x28xQexfI/AAAAAAAAAuk/_yHQE1C6eYw/s400/IMG_0306.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I'll post the recipe and some more photos after I get home from work later. :)</span></div>
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br /></span></div>Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com0tag:blogger.com,1999:blog-4139781018085798694.post-74900486348451054482012-06-09T20:03:00.004-07:002012-06-09T20:03:58.554-07:00Strawberry Rhubarb Pie<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Another fruit pie! A variation on the last post I made. Same crust, similar filling. I will post the recipe if you guys are interested. In the meantime, behold:</span><div>
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-VHbcv74jFVU/T9QOXqKN3rI/AAAAAAAAAuQ/BPMQjdZaR2E/s1600/strawberryrhubarbpie.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://4.bp.blogspot.com/-VHbcv74jFVU/T9QOXqKN3rI/AAAAAAAAAuQ/BPMQjdZaR2E/s400/strawberryrhubarbpie.jpg" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Strawberry/Rhubarb</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Majesty!</span></div>
</div>Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com0tag:blogger.com,1999:blog-4139781018085798694.post-39191710622835439182012-06-03T11:35:00.002-07:002012-06-03T12:11:44.667-07:00Apple/Blackberry Pie<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">A good fruit pie is surprisingly hard to make. It's pretty easy to make an ok fruit pie, and I've done that plenty of times. I've made dozens of pies over the years and this was the first one I felt I really got right, so you guys are in for a treat. The two main elements to the fruit pie, the crust and the filling, have to be working in perfect concert for your pie to turn out beautifully. Pie crust should be buttery and flaky, should turn a nice golden brown on the top and the bottom crust, and should be strong enough to hold up the fruit filling without turning into mush. The fruit filling should syrupy without being cloudy or starchy, sweet without being saccharine or overwhelming the flavor of the fruit. </span><br />
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<table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://4.bp.blogspot.com/-t-ez25GH-6M/T8umWmdKW1I/AAAAAAAAAtI/EKr-tGlOX84/s1600/cooling_apple_blackberry_pie.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="300" src="http://4.bp.blogspot.com/-t-ez25GH-6M/T8umWmdKW1I/AAAAAAAAAtI/EKr-tGlOX84/s400/cooling_apple_blackberry_pie.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Apple Blackberry Pie cooling in the window</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I can't tell you the number of times I gave up and just bought the pre-made pie crust, or how many times my fruit filling came out watery, lumpy, and cloudy. I've tried multiple crust and filling recipes and let me tell you the secret. For the crust, it is ice water. For the filling it is tapioca. Trust me. Ready? </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This pie crust recipe I borrowed from <a href="http://smittenkitchen.com/2008/11/pie-crust-102-all-butter-really-flaky-pie-dough/" target="_blank">Smitten Kitchen</a>, she wrote two very thorough articles on pie-crust making that I enjoyed. Seems she has gone through many of the same pie crust making trials (butter or shortening? vodka?) as I did and finally settled on an excellent recipe. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Pie Crust</b></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<li><span class="Apple-style-span" style="letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 1/2 cups flour</span></span></li>
<li><span class="Apple-style-span" style="letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon sugar</span></span></li>
<li><span class="Apple-style-span" style="letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon salt</span></span></li>
<li><span class="Apple-style-span" style="letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 sticks (8 ounces, 16 tablespoons or 1 cup) unsalted butter, very cold (you can use salted butter if that is all you have, just omit the salt in the recipe)</span></span></li>
<li><span class="Apple-style-span" style="letter-spacing: 1px; line-height: 14px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 - 1 cup ice water</span></span></li>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="letter-spacing: 1px; line-height: 14px;">Preparation: </span></span></div>
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<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="letter-spacing: 1px; line-height: 14px;">First, fill a 1 cup measuring cup with water and ice, and set it aside.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="letter-spacing: 1px; line-height: 14px;">Whisk together flour, sugar and salt in a large bowl.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="letter-spacing: 1px; line-height: 14px;">Cut your COLD butter into cubes and being working them into the dough with either your pastry blender, a fork or your hands. Be careful using your hands though, because you want the butter to stay COLD! Stop mixing when you still have pea sized chunks of butter in your dough. Visible butter equals flakiness in your crust. DO NOT OVER MIX! Do not use your blender or food processor for this!</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="letter-spacing: 1px; line-height: 14px;">Begin drizzling in half a cup of the ice water (not the ice cubes) and mixing it all together with a silicone spatula (or if you are me with your hands again...I do everything with my hands) You may need up to 1/4 cup more water. I found that 1/2 cup was about perfect for me. You want the dough to be glued together, but once it forms a cohesive ball don't add more water. It should be a very firm dough. </span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="letter-spacing: 1px; line-height: 14px;">Divide your dough into two disks, wrap in plastic wrap and refrigerate for an hour or two at least (I'm sure you've noticed by now that keeping the dough COLD is key). </span></span></li>
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-GOm_wg_XJho/T8uqU3TiJpI/AAAAAAAAAtY/XEd3tprMfj0/s1600/appleblackberry_pie.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><span class="Apple-style-span" style="color: black; font-family: Arial, Helvetica, sans-serif;"><img border="0" height="300" src="http://2.bp.blogspot.com/-GOm_wg_XJho/T8uqU3TiJpI/AAAAAAAAAtY/XEd3tprMfj0/s400/appleblackberry_pie.JPG" width="400" /></span></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Apple/Blackberry a la mode</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I adapted this filling recipe from Alton Brown's <a href="http://www.foodnetwork.com/recipes/good-eats/super-apple-pie-recipe/index.html" target="_blank">Super Apple Pie Recipe.</a> I've tried his pie crust recipe, and while it is a mean crust I actually like Smitten Kitchen's simpler version better, and got better results with it. But man, his filling recipe is the tops. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Filling</b>:</span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span></div>
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<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5-6 large apples, mixed varieties. I live in Washington so I just pick out whatever is seasonally available. You should have a variety of crisp, tart apples and softer sweeter apples. This will give your pie a good texture because some of the apples will stay firmer than others in the baking process. Normally an apple pie takes about 6 apples. In this pie I used 5 apples and a small flat of blackberries, which is what gave the filling that awesome red color. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup sugar, divided</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 tablespoons tapioca flour (I used Kraft Minute Tapioca mix and it worked fine)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 tablespoons apple jelly (the pectin in this helps thicken the filling, you could just as easily use blackberry jelly or another flavor)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 tablespoon apple cider (optional, I omitted this because I drank all my cider before I got to this step...)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons lime juice</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/4 teaspoon kosher salt</span></li>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preparation: </span></div>
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<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Peel and slice the apples. I like to use one of those corer/slicer things to make sure all my slices are a uniform size. Making sure all your apple chunks are similarly sized will ensure that they cook evenly. Toss the sliced apples with 1/4 cup of sugar and place in a colander over a bowl to drain. Let them sit there for about an hour (this is a good step to take care of while you are refrigerating your dough)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Take the drained liquid from the apples and reduce it in a saucepan to about 2 tablespoons. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Toss the apple chunks together with the syrup reduction, remaining sugar, tapioca, jelly, cider, lime juice and salt. </span></li>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat your oven to 400 degrees F. For the first 30 minutes, cook your pie on the bottom rack of the oven. This will ensure that your bottom crust gets nicely browned. For the remaining 20 minutes cook your pie on the middle rack. The pie will probably get a little ooozy, so place a lined cookie sheet underneath to catch drips. After the pie has baked allow it to cool for 4 hours. DO NOT SLICE IT BEFORE THEN! You will want to, it will be hard, but trust me. It's worth it to let your pie cool thoroughly and give it time to set up, so it doesn't run everywhere the first time you cut into it. </span></div>
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</div>Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com0tag:blogger.com,1999:blog-4139781018085798694.post-20008361835582602552012-05-25T10:06:00.000-07:002012-05-25T10:18:54.239-07:00Snickerdoodles<div dir="ltr" style="text-align: left;" trbidi="on">
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Snickerdoodles! It's such a fun word to say I have a hard time not repeating it over and over again. No one knows where these cookies got their name, but it was probably just made up by someone who liked how it sounds. Snickerdoodle! My boyfriend loves sugar cookies so I whipped up this batch just for him. The snickerdoodle is very similar to a regular sugar cookie, but instead of having sugar sprinkled on top, it is rolled in a mix of sugar and cinnamon. Some people like them soft, some people make them thinner and crispy. </span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If you have read my blog before (especially most post about <a href="http://bakeyourfaceoff.blogspot.com/2012/02/technique-creaming.html">creaming</a>) you probably already know I'm crazy about fluffy cookies. Bake this recipe just until the bottom of the cookies begins to brown and the edges are crispy, and the center remains chewy and fluffy and soft. MMMMM. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You also probably know that I do all my baking by hand because of a woeful lack of kitchen appliances. Well, no more! I picked up at <span class="Apple-style-span" style="line-height: 22px;">Cuisinart CHM-3 Hand Mixer in red and I'm so excited to make like a million recipes with it. I love its retro look, I just wish it was a little bit lighter. Still, it seems like it will probably be hanging out in my kitchen for the next 15-30 years so I'm pretty happy. </span></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I got this recipe from JoyofBaking.com, they have awesome recipes that have all been tested out. Many come with videos. Go check 'em out. </span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.joyofbaking.com/Snickerdoodles.html" target="_blank">Snickerdoodles</a></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients (3-4 dozen cookies):</span></div>
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<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 3/4 cups (360 grams) all purposeflour</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.joyofbaking.com/flour.html"></a>1/2 teaspoon salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons baking powder</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="value">1 cup (227 grams) unsalted butter</span>, room temperature</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups (300 grams) granulated white sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.joyofbaking.com/sugar.html"></a>2 large eggs</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span">1 teaspoon pure </span>vanilla</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Coating: 1/3 cup white sugar, 2 teaspoons cinammon. </span></li>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preparation: </span></div>
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<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Place oven racks in the center of the oven and preheat the oven to 400F degrees. Line two cookie sheets with parchment paper (foil works if you don't have parchment paper. Don't use wax paper. I learned the hard way that wax paper and parchment paper are not interchangeable. Don't ask.)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a large bowl combine the flour, salt and baking powder. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a separate bowl (or the bowl of your mixer) <a href="http://bakeyourfaceoff.blogspot.com/2012/02/technique-creaming.html" target="_blank">cream together</a> the soft butter and white sugar. You will want your butter to be soft but not melty, about 65F degrees. If you live in a warmer climate do not let your butter get all the way to room temperature, as it will be to soft then. This will take a minute or two, keep beating together until the mixture starts to pull away from the sides of the bowl, becomes noticeably fluffier and lighter in color. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Beat in each egg one at a time, making sure to scrape the sides of the bowl as you go along to make sure everything is fully incorporated. After the eggs, mix in the vanilla. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add the dry ingredients and mix together thoroughly until a smooth dough forms. I normally add the dry ingredients in three stages, mixing then adding a little more and mixing and so forth. You can refrigerate the dough for a little while if it is to soft or warm.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Shape the dough into 1 inch balls and roll in the sugar/cinammon mixture. Place the balls on cookie sheets about 2 inches apart and gently flatten to about 1/2 inch high with the bottom of a glass. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake for 8-10 minutes in the 400F degree oven until the bottoms begin to brown and the edges are crispy. Place on a wire rack to cool. </span></li>
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</div>Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com0tag:blogger.com,1999:blog-4139781018085798694.post-40089819642789489522012-04-22T09:26:00.000-07:002012-04-22T09:26:03.726-07:00Reg's Zucchini Bread<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This fresh baked zucchini bread is moist from the oil and zucchini, making a sweet, dense loaf. </span><table align="center" cellpadding="0" cellspacing="0" class="tr-caption-container" style="margin-left: auto; margin-right: auto; text-align: center;"><tbody>
<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-44ohKCjsIl0/T5QqJLKgInI/AAAAAAAAAqw/1YgfEJz6EJ0/s1600/bananabread1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="300" src="http://1.bp.blogspot.com/-44ohKCjsIl0/T5QqJLKgInI/AAAAAAAAAqw/1YgfEJz6EJ0/s400/bananabread1.JPG" width="400" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Fresh loaves of Banana and Zucchini Bread</span></td></tr>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">This is one of those recipes that comes out of the family cook book, one that I remember eating a lot as a kid. My dad is a pretty picky eater and flat out refuses to eat most vegetables. I don't know what happened, his parents scarred him as a kid or something. I hear stories about a vegetable garden grown out of control paired with the depression-era mindset of "eat everything on your plate" and I can imagine my father as a child, sitting at the table pushing a plate full of zucchini around with his fork. Not a happy child. Over the years my mom grew fairly adept at compensating for his fruit and vegetable aversion, making sure he got his daily servings by hiding them in food he would actually eat. I remember once as a kid she made this zucchini bread, my dad got halfway through the loaf before he noticed the green flecks and realized OH GOD THIS HAS VEGETABLES IN IT. My little brother and I made fun of him for years about that one. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">During the 1960's people got this idea that anything that had a vegetable in it was good for you, leading to the rise in popularity of quick breads like banana bread, zucchini bread and carrot cakes. This recipe is straight out of that time period, from the kitchen of Regina Maynard, one of my grandmothers friends. I've never met Regina Maynard, but man I am glad her recipe made it into Grandma's cookbook. The sad thing is it is no longer the 60's and it's hard to pretend something with this much processed flour and sugar is good for you. To attempt to make it a bit healthier I used 2/3rds of the recommended amount of sugar, and instead of white sugar I used whole cane sugar. I also replaced the vegetable oil with coconut oil. The recipe below is the original measurements. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Some people say zucchini has a "delicate" flavor, but this is just a nice way of saying it is basically flavorless. What it really adds to this recipe is moisture, and the pretty green flecks running through the bread. When you shred your zucchini make sure to do it on the largest sized holes, and leave the skins on. The pieces will cook down significantly and won't be chunky in the bread. </span><br />
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<a href="http://1.bp.blogspot.com/-87OyY_2dMMY/T5QuGEvSbUI/AAAAAAAAArA/lBjY1j6ZH3U/s1600/banana_zuchhini_breads_bake_your_face_off.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="315" src="http://1.bp.blogspot.com/-87OyY_2dMMY/T5QuGEvSbUI/AAAAAAAAArA/lBjY1j6ZH3U/s400/banana_zuchhini_breads_bake_your_face_off.JPG" width="400" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients (makes 1 loaf):</span><br />
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<ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 eggs</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 cups of sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cup vegetable oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 cups grated zucchini</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 teaspoon vanilla extract</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 cups sifted flour</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 teaspoon baking powder</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon baking soda</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons cinnamon</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 teaspoon nutmeg</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup walnuts (Optional ingredient, I only used about a half cup)</span></li>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preparation:</span></div>
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<ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat oven to 350F and prepare a greased and floured loaf pan.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Beat eggs and sugar together.</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add oil, zucchini and vanilla to the egg and sugar mixture. Mix well. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mix in dry ingredients (flour, baking powder, baking soda, salt, cinnamon, nutmeg).</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Stir in nuts and mix well. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pour into the greased and floured loaf pan</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake for 1 to 1 1/2 hours until a skewer inserted in the center of the loaf comes out clean. I needed to bake mine for 1.5 hours. </span></li>
</ul>
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<a href="http://1.bp.blogspot.com/-vQMOM5Ty-Qc/T5QwY9Gy6LI/AAAAAAAAArI/U_JuydHM1ZA/s1600/fresh_zucchini_bread_bake_your_face_off.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-vQMOM5Ty-Qc/T5QwY9Gy6LI/AAAAAAAAArI/U_JuydHM1ZA/s400/fresh_zucchini_bread_bake_your_face_off.JPG" width="300" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">MMMMM, now the challenge is to not eat it all in one day. Some people enjoy this bread with a little butter, but because it is already so sweet and moist I normally skip the butter and just eat it plain. Notice the pretty little green flecks?</span></div>
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<a href="http://2.bp.blogspot.com/-sIlRuX7l-18/T5Qw0uQ5N3I/AAAAAAAAArQ/polf8RUkoo4/s1600/zucchini_bread_sliced_bake_your_face_off.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-sIlRuX7l-18/T5Qw0uQ5N3I/AAAAAAAAArQ/polf8RUkoo4/s400/zucchini_bread_sliced_bake_your_face_off.JPG" width="400" /></a></div>
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</div>Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com0tag:blogger.com,1999:blog-4139781018085798694.post-39016707456138616002012-04-07T10:48:00.002-07:002012-04-07T11:15:01.854-07:00Hot Cross Buns<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Hot cross buns have been associated with the Christian holiday of Good Friday for hundreds of years, although some people believe they have been baked since long before that and were simply adopted by Christians. Christian or not, the lore surrounding this simple confection is fascinating, and the buns themselves are delicious. Traditionally containing currants or other dried fruit, Cinnamon and spices, topped with icing, these buns are supposed to ensure friendship throughout the year with anyone you share them with, and once you try one you will see why.</span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-89nsY42-f3k/T4B1snUcrkI/AAAAAAAAAo0/yaLeWJuq5J0/s1600/IMG_0267.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-89nsY42-f3k/T4B1snUcrkI/AAAAAAAAAo0/yaLeWJuq5J0/s400/IMG_0267.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The oldest Christian lore surrounding hot cross buns states that sometime in the 12th century an Anglican monk placed the cross on the buns to celebrate Good Friday, which at that time was called "The Day of the Cross". The actual recipe is said to pre-date this however, it is believed that the Saxons ate buns marked with a cross to honor the goddess Eostre. It's thought that worship of the pagan goddess was so firmly rooted that early Christian missionaries adopted "Easter", hot cross buns and many other pagan traditions into their own yearly celebrations. Hot cross buns came to be made of the same dough used to make communion bread. Because of this, they were believed to have special healing powers and to bring good luck. Some traditions say that a hot cross bun baked on Good Friday and hung from the kitchen ceiling can bring luck to your household, ensure all your bread rises, and ward off fires. There is a popular saying, "</span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>Half for you and half for me, Between us two shall goodwill be". </i>If you share a hot cross bun with a friend it will ensure good relations between you for the rest of the year. In the 16th century, early Protestant monarchs saw the buns as a hold-over from Catholic rule in England and attempted to ban them. Their overwhelming popularity made this impossible, and Queen Elizabeth I passed a law allowing them to be baked only at Easter and Christmas. </span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-SPffc1nLLpE/T4B6xRIVvEI/AAAAAAAAAo8/YIVtE1Y7adA/s1600/IMG_0265.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://1.bp.blogspot.com/-SPffc1nLLpE/T4B6xRIVvEI/AAAAAAAAAo8/YIVtE1Y7adA/s400/IMG_0265.JPG" width="300" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Recipe from <a href="http://thepioneerwoman.com/cooking/2010/04/hot-cross-buns/">Pioneer Woman</a></span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients (makes approx 18):</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Buns:</span></span></div><div class="separator" style="clear: both; text-align: left;"></div><ul style="text-align: left;"><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">2 cups</span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> Whole Milk</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/2 cup</span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> Canola Oil</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/2 cup</span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> Sugar</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 package</span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> (2 1/4 Teaspoons) Active Dry Yeast</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">4 cups</span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> All-purpose Flour</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/2 cup</span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> (additional) Flour</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/2 teaspoon</span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> (heaping) Baking Powder</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/2 teaspoon</span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> (scant) Baking Soda</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">2 teaspoons</span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> Salt</span></span></li>
</ul><br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">Filling:</span></span></div><div class="separator" style="clear: both; text-align: left;"></div><ul style="text-align: left;"><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/4 cup</span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> Sugar</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 teaspoon</span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> Cinnamon</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Spices: Cardamom, Nutmeg, Allspice (optional)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1/2 cup</span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> Raisins</span></span></li>
</ul><br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Glaze:</span></div><div class="separator" style="clear: both; text-align: left;"></div><ul style="text-align: left;"><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 whole</span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> Egg White</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Splash Of Milk</span></li>
</ul><br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Icing:</span></div><div class="separator" style="clear: both; text-align: left;"></div><ul style="text-align: left;"><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span itemprop="amount" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;">1 whole</span><span itemprop="name" style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; vertical-align: baseline;"> Egg White</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Powdered Sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Splash Of Milk</span></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-TAA06E4TQCs/T4B9w82Z9BI/AAAAAAAAApM/ZHAa434nszM/s1600/IMG_0271.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://2.bp.blogspot.com/-TAA06E4TQCs/T4B9w82Z9BI/AAAAAAAAApM/ZHAa434nszM/s400/IMG_0271.JPG" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><br />
<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preparation: </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">BUNS</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Combine 2 cups milk, canola oil, and 1/2 cup sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until mixture is still warm, but not hot--about 30 minutes.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Sprinkle yeast over mixture. Add 4 cups of flour and stir to combine. Mixture will be very sticky. Cover with a towel and set aside for 1 hour.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add 1/2 cup flour, baking powder, baking soda, and salt. Stir till combined.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Combine 1/4 cup sugar with cinnamon and whatever other spices you want to use.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Lightly flour surface. Press to slightly flatten dough. Sprinkle a couple tablespoons of the sugar/cinnamon mixture. Sprinkle on about a third of the raisins. Then fold the dough over on itself and flatten again so the dough is "plain" again. Repeat the sugar/raisin process, then fold the dough again. Repeat a third time until all the raisins are used. (You won't use all the sugar/cinnamon mixture.)</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pinch off ping pong or golf ball-size bunches of dough. With floured hands, quickly roll it into a ball, then turn the edges under themselves slightly. Place on a lightly greased cookie sheet. Cover and allow to rise in a warm place for at least 30 minutes...an hour-plus is better.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">PREHEAT OVEN TO 400F degrees</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">GLAZE</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mix 1 egg white with a splash of milk. Brush onto each roll.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake for 20 minutes, give or take, or until tops of buns have turned nice and golden brown.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Remove from pan and allow to cool on a cooling rack.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">ICING</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Mix 1 egg white with enough powdered sugar for icing to be very thick. Splash in milk as needed for consistency.</span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add icing to a small Ziploc bag and snip the corner. Make icing crosses on each roll, making sure they're completely cooled first.</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://3.bp.blogspot.com/-zjE9149XvXI/T4B9e-cqiuI/AAAAAAAAApE/OuOO1XR9WgE/s1600/IMG_0269.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://3.bp.blogspot.com/-zjE9149XvXI/T4B9e-cqiuI/AAAAAAAAApE/OuOO1XR9WgE/s400/IMG_0269.JPG" width="400" /></a></span></div><div style="background-attachment: initial; background-clip: initial; background-color: transparent; background-image: initial; background-origin: initial; border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; line-height: 19px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; outline-color: initial; outline-style: initial; outline-width: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 15px; vertical-align: baseline;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div>Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com0tag:blogger.com,1999:blog-4139781018085798694.post-20728388839700171942012-03-28T10:11:00.000-07:002012-03-28T10:11:04.319-07:00Bread Bowls<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bread bowls are very popular in the United States (we Americans love our carbs). They are normally used to serve thick cream based soups and stews like New England clam chowder or chili. This recipe makes a tasty, springy dough and because of the relatively large amount of yeast used it takes slightly less time to rise than the average bread dough. The egg wash gives a lovely shiny exterior, making a beautiful vessel for your favorite soup or stew. </span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-Dx4CKyMxBUs/T3M_dDNnE-I/AAAAAAAAAoQ/sj-PkvrPDAI/s1600/bread_bowl_bake_your_face_off.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Just cut the top off and ladle your favorite soup in" border="0" height="335" src="http://2.bp.blogspot.com/-Dx4CKyMxBUs/T3M_dDNnE-I/AAAAAAAAAoQ/sj-PkvrPDAI/s400/bread_bowl_bake_your_face_off.JPG" title="Bread Bowl" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I started living with my boyfriend a little more than a year ago and its been a wonderful experience to see him learn how to cook and plan meals. When we met pretty much everything he consumed came out of a fast food bag and his best dish was buttered toast. Now he plans the weeks meals, does the grocery shopping and cooks healthful dinners for us almost every night (I know, I'm the luckiest girl ever). One of his favorite tricks is to cook a whole chicken one night, make chicken stock with the carcass and then make soup with the chicken stock the next day. He also saves our vegetable scraps and regularly makes veggie stock as well. Believe me, homemade stock is the bee's knees. There could probably be a whole other blog dedicated to his culinary adventures. Last night he made cream of broccoli soup and I made these sweet bread bowls to go with it. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://1.bp.blogspot.com/-FUWkfCkVaPc/T3NCE3DHaSI/AAAAAAAAAoY/ic2UQEshtrI/s1600/bread_bowl_with_cream_of_broccoli_soup.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="Bread bowls are best with thick cream based soups and hearty stews" border="0" height="285" src="http://1.bp.blogspot.com/-FUWkfCkVaPc/T3NCE3DHaSI/AAAAAAAAAoY/ic2UQEshtrI/s400/bread_bowl_with_cream_of_broccoli_soup.JPG" title="Bread Bowl with Cream of Broccoli Soup" width="400" /></a></div><div style="text-align: left;"></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bread Bowls</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif; font-size: x-small;">Recipe adapted from Allrecipes.com</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Makes 6 bowls (or 8 if you want small ones)</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span><br />
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients:</span><br />
<br />
<ul style="text-align: left;"><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 Tablespoons active dry yeast</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 1/2 cups warm water</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 teaspoons salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 Tablespoons vegetable oil</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">6-7 cups all purpose flour</span></li>
</ul><div><ul style="text-align: left;"><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">cornmeal</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 egg</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 Tablespoon water</span></li>
</ul><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preparation: </span></div></div><div><ul style="text-align: left;"><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In a large bowl proof the yeast by dissolving it in the warm water for about 10 minutes or until it becomes bubbly and frothy. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add 4 cups of flour, the vegetable oil and salt and mix well. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add the remaining flour a 1/2 cup at a time until a firm dough is formed. You may not need the entire 7 cups of flour. You will want a stiff dough so it will hold the round shape of the bread bowl. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Turn out onto a floured surface and knead for about 6 minutes until the dough is smooth and elastic. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and allow the dough to rise until doubled (approx. 40 minutes). </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Punch down the dough and divide it into 6 equal parts. The best way to divide dough is to weigh it, but if you don't have a scale you can always eyeball it. I find the easiest way is to divide the dough in half, and then divide each half into 3 or 4 parts (depending on if you want 6 large bowls or 8 small ones). Place the balls of dough onto a greased cookie sheet that has been sprinkled with cornmeal and allow them to double in size once more (approx 35 minutes). </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Preheat your oven to 400F. In a small bowl beat together the egg and water to make an egg wash. Brush half of the wash over the bread bowls and slash the tops. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake in the pre-heated oven for 15 minutes, then give them another coating of egg wash. Cook for another 10-15 minutes until the bread is golden brown and cooked through. Larger bread bowls will require slightly longer cooking times. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">To make bowls, cut off the top and scoop out the centers, leaving at least 3/4 of an inch on all sides. Fill with hot soup and serve immediately. </span></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-qxfqVpe3fRs/T3NFq0bXSeI/AAAAAAAAAog/ZDOn29RQGDs/s1600/bread_bowls_bake_your_face_off.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img alt="The egg wash turns the bread a beautiful golden brown color. " border="0" height="283" src="http://2.bp.blogspot.com/-qxfqVpe3fRs/T3NFq0bXSeI/AAAAAAAAAog/ZDOn29RQGDs/s400/bread_bowls_bake_your_face_off.JPG" title="Fresh Bread Bowls - Bake Your Face Off" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></div>Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com0tag:blogger.com,1999:blog-4139781018085798694.post-60821884789145159072012-03-09T10:31:00.002-08:002012-03-09T10:36:55.721-08:00Irish Potato Bread<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">St. Patrick's day is approaching so I'm working on my Irish recipes. <a href="http://bakeyourfaceoff.blogspot.com/2011/03/irish-beer-bread.html">Irish beer bread</a> is my favorite, but I already did a post on it so I decided to try another popular Irish bread - potato bread! I found this recipe at one of my favorite sites, <a href="http://www.thefreshloaf.com/recipes/bakedpotatobread">The Fresh Loaf</a>. It was originally a "baked potato bread" because it included traditional baked potato ingredients - chives, bacon, sour cream. I was lacking all three of those ingredients (classic) so I left out the chives and bacon, and used yogurt with a little bit of baking soda as a<a href="http://homecooking.about.com/od/foodequivalents/a/sourcreamequivs.htm"> substitute for the sour cream</a>. I used non-fat yogurt and it came out just fine (and even made it a bit healthier..)</span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-P9mWKUpGlQI/T1pGVNc4ffI/AAAAAAAAAk0/8dNqamlKrr4/s1600/IMG_0164.JPG" imageanchor="1"><img border="0" height="400" src="http://2.bp.blogspot.com/-P9mWKUpGlQI/T1pGVNc4ffI/AAAAAAAAAk0/8dNqamlKrr4/s400/IMG_0164.JPG" width="300" /></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Instead of using potato flakes or starch, this recipe calls for mashed potatoes. It is a great use for leftovers, even if they have milk and butter in them. Next time I make this recipe I am going to save the water I boiled the potatoes in for use in the bread batter. Oh yeah, and I'm going to put bacon in. </span><br />
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</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients (makes 2 1lb loaves, or 1 large loaf):</span></div><div><ul style="text-align: left;"><li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: Arial, Helvetica, sans-serif; line-height: 22px;">1/2 cup mashed potatoes</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: Arial, Helvetica, sans-serif; line-height: 22px;">3 to 4 cups all-purpose unbleached flour </span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: Arial, Helvetica, sans-serif; line-height: 22px;">3/4 cup warm water</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: Arial, Helvetica, sans-serif; line-height: 22px;">1/2 cup sour cream</span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: Arial, Helvetica, sans-serif; line-height: 22px;">2 teaspoons<a href="http://bakeyourfaceoff.blogspot.com/2012/03/yeast-active-dry-vs-instant.html"> instant yeast</a></span></li>
<li><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; font-family: Arial, Helvetica, sans-serif; line-height: 22px;">1 teaspoon salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 22px;">optional: 1/4 cup cooked bacon, 1/2 cup chopped chives, or any other add-ins you can think of</span></span></li>
</ul><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 22px;">Preparation: </span></span></div></div><div><ul style="text-align: left;"><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 22px;">Mix the potatoes, yeast, salt, and two cups of flour in a large mixing bowl. If you are using active dry yeast instead of instant yeast you will need to proof it before adding. Use the 3/4 cups water from the recipe to proof your yeast. Check out my old <a href="http://bakeyourfaceoff.blogspot.com/2011/05/yeast-baking-brewing-and-joy-of.html">post on yeast</a> for details on how to properly proof your active dry yeast. </span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 22px;">Add the water, sour cream and any add-ins you want to include. If you add bacon feel free to include the grease for added flavor. Mix this all together well.</span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 22px;">At this point your dough will be soupy, add flour by the handful until it starts to come together, turn out onto a well floured surface and continue to knead in handfuls of flour until your dough is solid enough to form into a ball, but still very damp. A wetter dough is harder to work with but will ultimately have a better end result. </span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 22px;">Let your dough rise until doubled (about 90 minutes) in a oiled bowl covered with plastic wrap. </span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 22px;">Once risen, shape your loaves (or loaf if you are going for one big one) and let rise until doubled again (about 45 minutes). I chose to make mine a bit oblong, but the shape of your loaf is up to you. </span></span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 22px;">Preheat your oven to 425 degrees F. Once my loaves were fully risen, I dusted them with flour and slashed the top. Bake for 5 minutes at 425, then turn your oven down to 350 and bake for approximately 35 minutes or until they are brown on the outside and sound hollow when tapped. </span></span></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-6k6jS397qIE/T1pMHK3D7LI/AAAAAAAAAk8/35GnUN8gzrw/s1600/IMG_0156.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="300" src="http://4.bp.blogspot.com/-6k6jS397qIE/T1pMHK3D7LI/AAAAAAAAAk8/35GnUN8gzrw/s400/IMG_0156.JPG" width="400" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Beautiful! Even though there was no bacon, and I had to make some substitutions (yogurt instead of sour cream, and active dry yeast instead of instant) this recipe still came out great!</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="-webkit-border-horizontal-spacing: 2px; -webkit-border-vertical-spacing: 2px; border-collapse: collapse; line-height: 22px;"><br />
</span></span></div></div></div>Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com0tag:blogger.com,1999:blog-4139781018085798694.post-36889778134244139942012-03-08T11:21:00.001-08:002012-03-08T11:22:22.807-08:00Yeast - Active Dry vs. Instant<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I'm working on testing out some new recipes for you folks and thought I'd include an important service announcement. Yesterday I was working on making some english muffins, I was using a great recipe that is acclaimed across the web, written by a professional baker. In my haste, I neglected to notice that the recipe called for instant yeast. I went my merry way, measured out my active dry yeast and set about mixing my dough. </span><br />
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</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Then I started kneading. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Then I noticed all the little balls of active dry yeast where still present in my dough, like little bits of sand they weren't dissolving. Then I had a giant "duh!" moment and went to check the recipe. Sure enough, I had to start over because I hadn't activated my yeast and my first batch was never going to rise. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Let this be a lesson to you all! So, what is the difference between active dry yeast and instant yeast? <i> There is one important difference - instant yeast can be added directly to your recipe, and active dry yeast needs to be "activated" first by being dissolved in warm liquid. </i> It is possible to substitute active dry for instant like I did by activating it and using a little more than you would if you were using the instant yeast. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Read <a href="http://bakeyourfaceoff.blogspot.com/2011/05/yeast-baking-brewing-and-joy-of.html">my last post on yeast</a> for more details on how to properly activate it, and also check out this <a href="http://www.thefreshloaf.com/faqs/baking/yeast">Yeast FAQ</a> over at The Fresh Loaf for more info on the differences between active dry and instant. </span></div></div>Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com0tag:blogger.com,1999:blog-4139781018085798694.post-61474416742024377472012-03-03T12:48:00.000-08:002012-03-03T12:48:20.555-08:00Fresh Strawberry Cupcakes with Whipped Cream<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">While in the grocery, the BFF and I noticed strawberries on sale. Hooray! Winter is over! Well, at least it's over in California where something like 80% of the USA's annual strawberry crop is grown. Of course, we had to buy some, and then wonder what we were going to make with them. After searching through many recipes we finally found one that used fresh strawberries instead of frozen or a flavored syrup. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-d3oaJRQgqnE/T1KArbXztRI/AAAAAAAAAjI/0ssYMIJ1q8s/s1600/IMG_0154.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-d3oaJRQgqnE/T1KArbXztRI/AAAAAAAAAjI/0ssYMIJ1q8s/s320/IMG_0154.JPG" width="240" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I left out the red food coloring from the <a href="http://tideandthyme.com/strawberry-cupcakes/">original recipe</a> because I didn't have any and honestly, I wanted to keep these as natural as possible and really focus on the fresh strawberry. This recipe makes a dense, moist, sweet cake. If you prefer a lighter cake, try replacing the 3 whole eggs with 2 egg yolks and 5 egg whites. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7072I9arojw/T1KBuROMTnI/AAAAAAAAAjQ/k35o-HlY41E/s1600/IMG_0150.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><b><img border="0" height="320" src="http://3.bp.blogspot.com/-7072I9arojw/T1KBuROMTnI/AAAAAAAAAjQ/k35o-HlY41E/s320/IMG_0150.JPG" width="240" /></b></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><br />
</b></span></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b> </span><br />
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<ul style="text-align: left;"><li><span class="Apple-style-span" style="color: #333333; font-family: arial;">1 cup butter</span></li>
<li><span class="Apple-style-span" style="color: #333333; font-family: arial;">2 1/2 cups sugar</span></li>
<li><span class="Apple-style-span" style="color: #333333; font-family: arial;">3 eggs</span></li>
<li><span class="Apple-style-span" style="color: #333333; font-family: arial;">1 teaspoon vanilla extract</span></li>
<li><span class="Apple-style-span" style="color: #333333; font-family: arial;">1 teaspoon red food coloring</span></li>
<li><span class="Apple-style-span" style="color: #333333; font-family: arial;">1 & 1/4 cups pureed strawberries</span></li>
<li><span class="Apple-style-span" style="color: #333333; font-family: arial;">3 cups cake flour, sifted</span></li>
<li><span class="Apple-style-span" style="color: #333333; font-family: arial;">1 teaspoon baking powder</span></li>
<li><span class="Apple-style-span" style="color: #333333; font-family: arial;">1 teaspoon baking soda</span></li>
<li><span class="Apple-style-span" style="color: #333333; font-family: arial;">pinch Salt</span></li>
<li><span class="Apple-style-span" style="color: #333333; font-family: arial;">1 cup buttermilk</span></li>
</ul><span class="Apple-style-span" style="color: #333333; font-family: arial;">Notes: "flour, sifted" is different than "sifted flour" Measure the flour first, then sift. If you don't have buttermilk on hand you can make an easy substitute by adding 1 TBS white vinegar or lemon juice to 1 cup of milk and letting it sit for about 5 minutes before adding. I used lemon juice because I thought the lemon flavor would compliment the recipe. </span><br />
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<span class="Apple-style-span" style="color: #333333; font-family: arial;"><b>Preparation:</b> </span><br />
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<ul style="text-align: left;"><li><span class="Apple-style-span" style="color: #333333; font-family: arial;">Preheat oven to 350 degrees. Line cupcake pans with liners and set aside.</span></li>
<li><span class="Apple-style-span" style="color: #333333; font-family: arial;"> In a large bowl, cream butter with sugar. (See<a href="http://bakeyourfaceoff.blogspot.com/2012/02/technique-creaming.html"> my post on creaming</a>) Add eggs one at a time, then the vanilla, food coloring and strawberries, beat for another 3 minutes.</span></li>
<li><span class="Apple-style-span" style="color: #333333; font-family: arial;">Sift dry ingredients and add to butter/egg mixture alternately with buttermilk, beginning and ending with the dry ingredients. Mix until combined.</span></li>
<li><span class="Apple-style-span" style="color: #333333; font-family: arial;">Fill cupcake tins 2/3 of the way up. Bake for 18 minutes, or until toothpick inserted into cake comes out clean. Let sit for 5 minutes before removing to a cooling rack to cool completely.</span></li>
</ul><div><span class="Apple-style-span" style="color: #333333; font-family: arial;">Once the cupcakes are cool you can frost them. A basic buttercream frosting would be good. We tried whipped cream and cream cheese frosting. The BFF preferred the cream cheese frosting (it was really good). I really liked the whipped cream, I find it reminiscent of strawberry shortcake. Whipped cream is what's pictured here on the blog. </span></div><div><span class="Apple-style-span" style="color: #333333; font-family: arial;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="color: #333333; font-family: arial;"><a href="http://3.bp.blogspot.com/-4R3BRL8XXhU/T1KDS71dbbI/AAAAAAAAAjY/XylimZC8GSE/s1600/IMG_0153.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-4R3BRL8XXhU/T1KDS71dbbI/AAAAAAAAAjY/XylimZC8GSE/s320/IMG_0153.JPG" width="320" /></a></span></div><div><span class="Apple-style-span" style="color: #333333; font-family: arial;"><br />
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</div>Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com0tag:blogger.com,1999:blog-4139781018085798694.post-16387883754683510362012-03-01T09:53:00.001-08:002012-04-22T10:06:19.378-07:00Bev's Banana Bread<div dir="ltr" style="text-align: left;" trbidi="on">
<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My grandma was a better baker than yours. There, I said it.</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Actually, I didn't know my grandmother that well. I hear that she was a semi-professional baker and quite talented in the kitchen, but she died when I was pretty young. Thankfully, I was blessed with a piece of family heritage, a cookbook that used to belong to my mother that includes many of my grandma's recipes. I feel close to my grandmother while I'm baking, even though I didn't know her for very long. </span><br />
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<a href="http://3.bp.blogspot.com/-tNmOTqnbLDA/T0-3CE7KQFI/AAAAAAAAAi4/n5No3TAGUUM/s1600/IMG_0142.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="400" src="http://3.bp.blogspot.com/-tNmOTqnbLDA/T0-3CE7KQFI/AAAAAAAAAi4/n5No3TAGUUM/s400/IMG_0142.JPG" width="300" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Banana bread is the most searched for baking recipe on the web. I have never had to search for a good recipe though, because I've always had the old family recipe from my childhood. This is hands down one of my favorite recipes ever. Part of it is nostalgia - everyone has those special childhood flavors - but a lot of it is the fact that this recipe is GOOD! The boyfriend and I actually love this recipe so much that I made two batches - one to eat immediately, and one for you lovely people. </span></div>
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<a href="http://3.bp.blogspot.com/-z_ZJ49PX104/T07zN3u6RoI/AAAAAAAAAiw/q3O04wN-1GQ/s1600/029+-+Banana+Bread+27.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/-z_ZJ49PX104/T07zN3u6RoI/AAAAAAAAAiw/q3O04wN-1GQ/s320/029+-+Banana+Bread+27.jpg" width="236" /></a></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> <i>here's the original recipe, in my Grandma's handwriting </i></span></div>
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b></span></div>
<div style="text-align: left;">
<ul style="text-align: left;">
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 3/4 cups flour</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/4 tsp. baking powder</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. baking soda</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2/4 tsp. salt</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 large eggs</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2 or 3 ripe bananas (I normally use 2 big ones)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2/3 cups sugar</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 cups walnuts (optional but recommended)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/3 cup shortening</span></li>
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<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In one bowl combine your dry ingredients (flour, baking powder, baking soda, and salt)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">In another bowl, cream together your shortening and sugar. (See <a href="http://bakeyourfaceoff.blogspot.com/2012/02/technique-creaming.html">this post</a> for info on creaming)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add your eggs to the creamed shortening and sugar and beat until smooth, then add the dry ingredients and mix. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Add chopped walnuts and mashed bananas and mix until smooth. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pour the mixture into a greased and floured loaf pan. I highly recommend <a href="http://www.pamcookingspray.com/non-stick-spray-products/baking-spray/index.do">Pam's non-stick spray for baking</a>. It has a slightly sweet flavor that is not good for savory baked goods, but it works really well for cakes, cupcakes, muffins, cookies and sweet breads. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Bake at 350 degrees (F) until a toothpick inserted in the center comes out clean (about 45-55 minutes, start with a shorter amount of time and monitor) </span></li>
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</div>Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com1tag:blogger.com,1999:blog-4139781018085798694.post-78056892457366667682012-02-28T17:14:00.000-08:002012-02-28T17:14:55.957-08:00No-Knead Pizza Dough<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">If you had asked me 24 hours ago if it was worth waiting 18 hours for pizza dough to rise I probably would have told you no, and I would have been horribly wrong. This pizza dough recipe developed by </span><span class="Apple-style-span" style="line-height: 19px;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Jim Lahey, owner of New York's <a href="http://www.sullivanstreetbakery.com/">Sullivan Street Bakery</a>, and published in <a href="http://www.bonappetit.com/recipes/2012/03/no-knead-pizza-dough">Bon Appetit</a> magazine, has everything you want out of a traditional pizza dough and all you have to do is wait....</span></span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="line-height: 19px;">Many homemade pizza dough recipes end up being to "biscuity", often failing to achieve the right texture or consistency. However, if you are willing to do some planning and some waiting, you can make perfect crispy on the outside, chewy on the inside, bubbly, delicious pizza dough. This dough has great elasticity for making thin crust pizzas if that's your game. The long hours of fermentation give it a yummy yeasty taste. Resist the urge to overwork the dough in this no-knead recipe!</span></span><br />
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</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Ingredients:</b> (makes six 10"-12" pizzas. I halfed this recipe)</span></div><div class="separator" style="clear: both; text-align: left;"></div><ul style="text-align: left;"><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">7.5 cups all-purpose flour (1000 grams) plus more for shaping</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4 tsp fine sea salt (or kosher)</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1/2 tsp. active dry yeast</span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 cups water</span></li>
</ul><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Preparation:</b></span><br />
<div class="separator" style="clear: both; text-align: left;"></div><ul style="text-align: left;"><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Whisk together the flour, salt and yeast in a medium bowl. While stirring, slowly add 3 cups of water. Stir together until well mixed. Mix dough gently with your hands to bring it together into a ball. Dough will be sticky. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Transfer the dough to a clean bowl, cover with plastic wrap and let it rise at room temperature (72F) in a draft free area until dough has doubled in size and is covered with tiny bubbles. This will take approximately 18 hours (less time in warmer rooms, more time in cooler rooms). </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Once risen, transfer the dough to a well floured surface and divide into six portions. Form each portion into a ball by gathering the edges into the center to create a fold, turn seam side down and mold into a ball. Dust dough with flour and set aside. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Cover the dough with plastic wrap or a damp kitchen cloth and allow to rest for 1 hour. (Alternatively, you could wrap the dough in plastic wrap and save in the refrigerator for up to 3 days. Let the dough rest at room temperature for 2-3 hours after taking out of the fridge.)</span></li>
</ul><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b>Making the Pizzas</b></span><br />
<div class="separator" style="clear: both; text-align: left;"></div><div class="separator" style="clear: both; text-align: center;"></div><div class="separator" style="clear: both; text-align: center;"></div><ul style="text-align: left;"><li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">While the dough is resting pre-heat your oven to the highest setting (500-550 degrees on most ovens). This is also a good time to prep your toppings. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Proceed with well floured hands With your hands spaced a few inches apart, begin stretching the dough starting at the edges, while moving in a circle. Resist the urge to flatten the dough (retain as many bubbles as you can). Continue rotating and stretching until the dough is about 8" across. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Pick up the flattened disc and transfer it to your knuckles (get in your pizza making stance). Slowly rotate the dough while gently stretching the edges, letting gravity do the work until the dough is 10"-12" inches across. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Flop the dough down onto a floured surface and pull the edges outward. The dough is elastic and will want to shrink back up. Don't worry about getting in a perfect circle, it's overrated. I made mine intentionally oblong so they would fit on my baking sheet. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>IF USING A BAKING SHEET</i>: Arrange the dough on your baking sheet and put the desired toppings on. Bake until the bottom of the crust is crisp and top is blistered, about 10-12 minutes on the middle rack. </span></li>
<li><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>IF USING A PIZZA STONE</i>: When ready to bake turn the oven to broil. Sprinkle your pizza peel or rimless baking sheet with flour. Prepare pizza on the peel, and with small, quick back and forth movements, slide the pizza onto the hot pizza stone. Broil, rotating halfway until bottom is crisp and top is blistered, about 5-7 minutes. </span></li>
</ul><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-LV1hIqUSvcQ/T017UgcJvSI/AAAAAAAAAiE/zK5R5-9PPYw/s1600/pizza2.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="346" src="http://3.bp.blogspot.com/-LV1hIqUSvcQ/T017UgcJvSI/AAAAAAAAAiE/zK5R5-9PPYw/s400/pizza2.JPG" width="400" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><b><a href="http://www.kingarthurflour.com/">King Arthur Flour</a> </b>- I am not the sort of person who normally has a lot of brand loyalty. I'm a thrift-store-shopping store-brand-buying kind of consumer. That being said, I love King Arthur Flour. They are a 100% employee owned flour company out of Vermont. I love their website for a couple reasons. Their recipes are always spot on, unlike a lot of recipe aggregation sites all of King Arthur's recipes are tried and true. What really sticks out for me though is that they take the time to have their professional bakers answer questions and reply to comments posted on their site. Their responses are great little baking lessons. Their answers also show that they really understand the science of baking and they really want you to have success with your baking!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://baking911.com/"><b>Baking 911</b></a> - This site has everything you need to know from recipes to techniques. It's hard to pick, but I think the best part of their website is their Quick Guide (I especially like the "How Baking Works" section). The ladies at Baking 911 are such advanced bakers I'd almost call them chemists! I love how informative this website is! This is the website to go to if you ever have a question about what a cooking term means, or how to execute a certain baking technique. They won't just give you a list of ingredients and instructions, they will actually help you understand the baking process at the most basic level. They totally live up to their motto "be a better baker"!</span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.thefreshloaf.com/"><b>The Fresh Loaf</b></a> - What a community! This websites strength is definitely in numbers! With more recipes than you can count, lessons, videos and more, The Fresh Loaf is a wealth of information. My favorite aspect of this website is the "peer-reviewed" quality of their recipes. The large community of bakers, both novice and expert, have left a wealth of useful comments on recipes to help you really nail it. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Creaming is the process of mixing a solid fat (normally butter but shortening can be used too) with a dry sugar (white sugar or brown sugar most of the time) for the purpose of incorporating tiny air bubbles held in by the fat. These air bubbles act as a leavening, expanding in the heat of the oven during the baking process and giving your dessert a light, airy texture. Without these air bubbles the texture of your cake or cookies will not be ideal. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The process can be done with a stand mixer, a hand mixer or by hand if you really hate yourself. I think the easiest way is to do it with a hand mixer in a heavy bowl, but you can save yourself the forearm workout and use a stand mixer if you want. I often end up doing this step by hand, but it takes quite a while and is pretty exhausting. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You need to start with soft butter. Most websites and cookbooks will tell you "room temperature" butter, but what they really mean is softened butter that is between 65 and 70 degrees (Fahrenheit, about 18 degrees Celsius). It should not be greasy or melty, and good god please don't put it in the microwave. If you are microwaving your butter you've probably already messed it up. Why am I spazzing out about the temperature of the butter? Because neither cold butter or melted butter will work for this. Cold butter will just take longer because you will have to beat it until it warms up enough. On the other hand, if the butter gets to warm and starts melting the fat starts to break down and release the air bubbles. The milk solids will separate and air bubbles can't be formed. I recommend cutting your butter into small chunks and leaving it out for about 20 minutes to soften. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">At this point, if you are using a stand mixer or a hand mixer you will want to beat your butter for a minute or two to get it creamy and then start slowly adding the sugar into the bowl as you continue beating. A few minutes into the process you will need to scrape off the beaters and the edges of the bowl to ensure that all of it gets well mixed. Use a low-medium setting on your mixer (the high setting will be to fast and create to much heat). If you are doing this process by hand use a wooden spoon and basically the same technique of gradually adding the sugar. With an electric mixer the whole creaming process can take up to 10 solid minutes of beating. One of the most common mistakes is giving up to soon. How long does it take by hand? That really depends on your own mixing fortitude. But it will take a while. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">The most difficult part of the creaming process is knowing when you are done. An under creamed mixture won't have enough air bubbles, and an over creamed mixture will start melt and break down. The creaming is finished when the mixture has noticeably increased in volume (from the added air bubbles), the color should be creamy pale yellow, and the mixture should be sticking to the sides of the bowl. The butter should have retained its plasticity and will form ridges. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">For more details I recommend you check out<a href="http://baking911.com/quick-guide/how-to-az/mixing-method-creaming"> Baking 911</a>. Those ladies know everything!</span></div>Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com2tag:blogger.com,1999:blog-4139781018085798694.post-46665467051838527872012-02-23T10:23:00.000-08:002012-02-23T10:23:03.404-08:00Parmesan Shortbread with Fennel and Sea Salt<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-Gfuou1AZoVU/T0aBkKpuwjI/AAAAAAAAAfg/JgucDeeh25Y/s1600/shortbread3.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="240" src="http://3.bp.blogspot.com/-Gfuou1AZoVU/T0aBkKpuwjI/AAAAAAAAAfg/JgucDeeh25Y/s320/shortbread3.JPG" width="320" /></span></a></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Oh bright, beautiful, warm sun! After a dark and rainy weekend we are finally getting some sun here in Seattle so I jumped on the chance to take some good photos while there was still light in the house. Today's recipe my boyfriend declared unequivocally "the best". It is from Bon Appetit magazine. Their most recent issue has a bunch of bread recipes that I am dying to test out. If they all are as good as this one is we're in for an awesome month. </span><br />
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<span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Shortbread has always been one of my favorite (if not my absolute favorite) cookies. It's also one of the first things I learned to bake. In all this time though I have never encountered a savory shortbread recipe. Oh man, I did not know what I was missing. This recipe has all the sweet, crumbly, buttery-ness of a shortbread cookie, with the added savory deliciousness of parmesan cheese and the liquorice like taste of the fennel. MMMMM. </span><br />
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<div class="separator" style="clear: both; text-align: center;"><a href="http://2.bp.blogspot.com/-ylZx6qc-YOs/T0aCgkbeh_I/AAAAAAAAAfo/GbXTHaWK7xw/s1600/shortbread1.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><img border="0" height="197" src="http://2.bp.blogspot.com/-ylZx6qc-YOs/T0aCgkbeh_I/AAAAAAAAAfo/GbXTHaWK7xw/s320/shortbread1.JPG" width="320" /></span></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients: </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 19px;"></span></span></div><li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="ingredient"><span class="quantity">1</span> <span class="unit">cup</span> <span class="name">(2 sticks) unsalted butter, room temperature</span></span></span></li><br />
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="ingredient"><span class="quantity">1/2</span> <span class="unit">cup</span> <span class="name">powdered sugar</span></span></span></li><br />
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="ingredient"><span class="quantity">1</span> <span class="unit">teaspoon</span> <span class="name">freshly ground black pepper</span></span></span></li><br />
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="ingredient"><span class="quantity">3/4</span> <span class="unit">teaspoons</span> <span class="name">kosher salt</span></span></span></li><br />
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="ingredient"><span class="quantity">2</span> <span class="unit">cups</span> <span class="name">all-purpose flour plus more</span></span></span></li><br />
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="ingredient"><span class="quantity">1</span> <span class="unit">cup</span> <span class="name">finely grated Parmesan (about 2 ounces)</span></span></span></li><br />
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="ingredient"><span class="quantity">1</span> <span class="unit">tablespoon</span> <span class="name">fennel seeds</span></span></span></li><br />
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="ingredient"><span class="quantity">1</span> <span class="unit">teaspoon</span> <span class="name">Maldon sea salt or other coarse salt (I used grey Celtic sea salt)</span></span></span></li><br />
<li style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="ingredient"><span class="quantity">2</span> <span class="unit">tablespoons</span> <span class="name">extra-virgin olive oil</span></span></span></li><br />
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<div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-size: 15px; line-height: 19px;"></span></span></div><h3 style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="Apple-style-span" style="font-weight: normal;">Preparation:</span></span></h3><div class="prep-steps" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><ul style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><li class="step" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="instructions"><div class="text" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;">Using an electric mixer, beat butter in a medium bowl on low speed until smooth, 1–2 minutes. Add powdered sugar, pepper, and kosher salt. Reduce speed to medium and beat, occasionally scraping down sides of bowl, until light and fluffy, 4–5 minutes. Add flour and cheese. Reduce mixer speed to low and beat mixture just until dough comes together.</div></span></span></li>
<li class="step" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="instructions"><div class="text" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;">Wrap dough in plastic and flatten into a rectangle. Chill until firm, at least 2 hours. <strong>DO AHEAD: </strong><em>Dough can be made 5 days ahead. Keep chilled. Let stand at room temperature for 30 minutes before continuing.</em></div></span></span></li>
<li class="step" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="instructions"><div class="text" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;">Place fennel seeds in a resealable plastic freezer bag. Coarsely crush with a rolling pin or the bottom of a skillet. Alternatively, pulse in a spice mill until coarsely crushed. Transfer to a small bowl; stir in sea salt. Set fennel salt aside.</div></span></span></li>
<li class="step" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="instructions"><div class="text" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;">Arrange a rack in center of oven and preheat to 350°. Line a baking sheet with parchment paper. Remove plastic wrap from dough. Roll out dough on a lightly floured surface to a 10x8-inch rectangle about 1/4-inch thick. Cut in thirds crosswise, then cut each third crosswise into 6 rectangles. Arrange cookies on prepared baking sheet, spacing 1 inch apart. Brush cookies generously with oil, then sprinkle with fennel salt.</div></span></span></li>
<li class="step" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><span class="instructions"><div class="text" style="border-bottom-width: 0px; border-color: initial; border-left-width: 0px; border-right-width: 0px; border-style: initial; border-top-width: 0px; margin-bottom: 0px; margin-left: 0px; margin-right: 0px; margin-top: 0px; padding-bottom: 0px; padding-left: 0px; padding-right: 0px; padding-top: 0px; text-decoration: none;">Bake, rotating sheet halfway through, until cookies are golden brown (flecks of cheese will be slightly darker), 20–24 minutes. Let cool on sheets for at least 10 minutes. Serve warm or at room tem-perature. <strong>DO AHEAD:</strong><em> Can be made 2 days ahead. Store airtight at room temperature.</em></div></span></span></li>
</ul></div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
Notes: I did all the mixing by hand and it came out just fine, you just have to do a bit more work and spend more time mixing. I crushed the fennel and salt together in my mortar. </span><br />
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</span></div>Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com0tag:blogger.com,1999:blog-4139781018085798694.post-38639410936970037002012-02-20T12:16:00.001-08:002012-02-21T15:06:27.189-08:00No-Bake Monday: Pierogies<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">"Pierogies? But that's not baking!"</span><br />
<div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">"I know, but it has dough. That counts right?"</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">(Conversation between me and the BFF.)</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-f1jLBoJn67Q/T0KovazaFdI/AAAAAAAAAfA/3MP07_snfw8/s1600/pierogies.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-f1jLBoJn67Q/T0KovazaFdI/AAAAAAAAAfA/3MP07_snfw8/s320/pierogies.JPG" width="284" /></a></div><div class="separator" style="clear: both; text-align: center;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">I really just wanted to make these. I'm not going to post the recipe I'm just going to direct you to <a href="http://momofukufor2.com/2010/10/pierogi-recipe/">Pierogies Recipe</a> at the blog Momofuku For 2. Let me tell you though, they are really good and will make you feel stupid for buying the itsy bitsy boxes of frozen pierogies. Naturally, these never made it past my kitchen so I never got to take good photos of them. That one up there is going to have to hold you over until you click through to the recipe. Don't worry though, all the beautiful photos on that blog really put me to shame. You'll get your food porn for the day. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div></div>Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com3tag:blogger.com,1999:blog-4139781018085798694.post-74668978614486083022012-02-10T15:01:00.000-08:002012-02-20T11:54:15.928-08:00Heart Cupcakes w/ Marshmallow Fondant<div dir="ltr" style="text-align: left;" trbidi="on"><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-bA8etTFWZ_E/TzWcdbnpLmI/AAAAAAAAAck/8dZ7Mf9zouE/s1600/IMG_0046.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="227" src="http://4.bp.blogspot.com/-bA8etTFWZ_E/TzWcdbnpLmI/AAAAAAAAAck/8dZ7Mf9zouE/s320/IMG_0046.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><br />
</div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My mom is pretty much the best ever. For valentines day she sent me a heart-shaped silicone cupcake pan, a set of v-day sprinkles and a big bag of pink and white marshmallows. All three of those gifts were used to create these adorable cupcakes! Inside is white cake and the outside is covered with marshmallow fondant. (Check out my post on <a href="http://bakeyourfaceoff.blogspot.com/2011/03/black-marshmellow-fondant-badass-and.html">how to make marshmallow fondant</a>)</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Even though these were tasty and super cute, I'm going to post my first ever negative recipe review. I used the "<a href="http://www.foodnetwork.com/recipes/cooking-live/classic-white-cake-recipe/index.html">Simple White Cake Recipe"</a> from FoodNetwork.com. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-KArmQO1whIo/TzWfs8Wdz6I/AAAAAAAAAcs/SpSCzUHkdec/s1600/IMG_0059.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="247" src="http://3.bp.blogspot.com/-KArmQO1whIo/TzWfs8Wdz6I/AAAAAAAAAcs/SpSCzUHkdec/s320/IMG_0059.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">You guys know I'm no novice baker, so I should be able to pull off any recipe with "Simple" in the title. The first time I made these they were so clearly not right that the next day I checked the recipe again and realized I had forgotten an ingredient! DUH. So, I remade them thinking that all my negativity had been my own fault and that this time they would come out perfectly. I carefully followed the recipe and even though it was better in round two, the cake was still not what I had hoped for. It was not as fluffy or light as I wanted my white cake to be. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--FdEw6x2PIs/TzWg3lu7JPI/AAAAAAAAAc0/R_ihx1TW6OY/s1600/IMG_0058.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="235" src="http://3.bp.blogspot.com/--FdEw6x2PIs/TzWg3lu7JPI/AAAAAAAAAc0/R_ihx1TW6OY/s320/IMG_0058.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i>mmmmm, like a vanilla brick</i></span></div><div class="separator" style="clear: both; text-align: center;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><i><br />
</i></span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">My BFF said they reminded him of hostess products, which is only semi-complimentary. Basically, they are really sweet, and really dense. Not bad though, if you like that sort of thing. </span></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-LVuCRnMq9L4/TzWheVr5NGI/AAAAAAAAAc8/Cda3rBuX5gI/s1600/IMG_0049.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://4.bp.blogspot.com/-LVuCRnMq9L4/TzWheVr5NGI/AAAAAAAAAc8/Cda3rBuX5gI/s320/IMG_0049.JPG" width="320" /></a></div><div class="separator" style="clear: both; text-align: left;"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</div>Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com3tag:blogger.com,1999:blog-4139781018085798694.post-16431606673980219142012-02-01T11:41:00.000-08:002012-02-20T11:50:02.619-08:00Rye Bread<div dir="ltr" style="text-align: left;" trbidi="on"><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">First, I must say that it's sad that there hasn't been a new post on <a href="http://www.peterandrewryan.com/baking/">pete bakes!</a> since mid 2010, because damn that guy had a lot of good recipes on there. But, I can't really hate to much on him for blog abandonment....(sorry I haven't posted, guys. It's been dark and cold here.) Pete seems to do a lot of other stuff, so you're forgiven Pete, thanks for the recipes. </span><br />
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</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-ZHxduRsRapQ/TymUfncDR2I/AAAAAAAAAcM/Dw0M82JVDko/s1600/IMG_0034.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-ZHxduRsRapQ/TymUfncDR2I/AAAAAAAAAcM/Dw0M82JVDko/s320/IMG_0034.JPG" width="240" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">When my boyfriend first tried this bread he exclaimed that it was as good as deli bread you'd pay like $7 a loaf for. Damn straight! That's why it's called </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><a href="http://www.peterandrewryan.com/baking/2008/11/deli-style-rye-bread/">deli-style rye bread</a></span></div><div><br />
</div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">Ingredients (makes 4 small loaves):</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3 cups warm water</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 Tbsp yeast</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 Tbsp salt</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 1/2 Tbsp caraway seeds, plus more for sprinkling on the top </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1 cup rye flour</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5 1/2 cups all purpose flour</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">cornmeal (for sprinkling on baking surface)</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">cornstarch (for cornstarch wash)</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/-7lp6eJQLscE/TymUxKi0DnI/AAAAAAAAAcU/1YgB2_ir8OQ/s1600/IMG_0029.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="240" src="http://3.bp.blogspot.com/-7lp6eJQLscE/TymUxKi0DnI/AAAAAAAAAcU/1YgB2_ir8OQ/s320/IMG_0029.JPG" width="320" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
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</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">1. Mix the first 4 ingredients in a large bowl. Add in the remaining dry ingredients and mix, without kneading. The dough will be sticky. Cover with a towel and allow to rest for approx. 2 hours. (From here you can store the dough in the fridge for up to 2 weeks before shaping and doing your second rise. The longer you store the dough the more sour the dough will get. mmmmm sourdough.)</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">2. Dust the surface of the dough with flour and divide into 4 equal parts. Quickly shape the dough into a ball and elongate into and oval loaf shape. After shaping, leave the dough on a cornmeal covered surface (I used the baking sheet I baked the bread on) and let it rise for another 40 minutes. (If you kept your dough in the fridge, you will want to wait longer to allow it to come closer to room temperature, wait until the loaves have approx. doubled in size).</span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">3. preheat the oven to 450 F with an empty broiler tray on the shelf underneath. If you are using a baking stone head that up in the oven too. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">4. Make a cornstarch wash by combining 1/2 tsp cornstarch with a small amount of water to make a paste, then add 1/2 cup of water and mix. Microwave this mix for about a minute then brush on top of the loaves. Sprinkle with caraway seeds and slash the top of the loaves. </span></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;">5. Bake the loaves for about 30 minutes, until they are a deep golden brown. As you put the bread in the oven to bake, pour 1 cup of HOT tap water into the broiler tray and quickly close the oven door. Avoid opening the oven during baking. Allow the loaves to fully cool before slicing. </span></div></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"><br />
</span></div><div class="separator" style="clear: both; text-align: center;"><a href="http://3.bp.blogspot.com/--qI2LoLhm8M/TymVQ03DMQI/AAAAAAAAAcc/Lt3Lb4qxIFo/s1600/IMG_0027.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://3.bp.blogspot.com/--qI2LoLhm8M/TymVQ03DMQI/AAAAAAAAAcc/Lt3Lb4qxIFo/s320/IMG_0027.JPG" width="240" /></a></div><div><span class="Apple-style-span" style="font-family: Arial, Helvetica, sans-serif;"> You can find this recipe in <a href="http://www.amazon.com/gp/product/0312362919?ie=UTF8&tag=petbak-20&linkCode=as2&camp=1789&creative=9325&creativeASIN=0312362919">Artisan Bread In Five Minutes a Day</a>. I don't have the book, but they seem to have a lot of awesome recipes (and a very misleading title. Just sayin') </span></div></div>Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com0tag:blogger.com,1999:blog-4139781018085798694.post-31129078502264485672011-12-16T14:17:00.000-08:002011-12-16T14:17:40.813-08:00I'm Still Here<div dir="ltr" style="text-align: left;" trbidi="on">I'm sorry guys, I have been baking my face off and not sharing it with you. Not least of the many reasons for my lack of posts is that my camera seems to have finally died (it's been in its death throes for a while now). Soon I will share with you my review of what has become my favorite bread recipe, but until then I'll just share the link with you and recommend you try it out: <a href="http://www.peterandrewryan.com/baking/2008/07/onion-bacon-and-cheese-buns/">pete bakes! onion bacon cheese buns</a>. Pete seems like a cool guy. Also, I've used the dough recipe from that link to make a bunch of other kinds of rolls and breads and it's super tasty stuff. <br />
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So, sorry I haven't posted. There's also this:<br />
<div class="separator" style="clear: both; text-align: center;"><a href="http://cache.gawkerassets.com/assets/images/7/2011/12/1a8c733cf14af9a112171916079906a2.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="179" src="http://cache.gawkerassets.com/assets/images/7/2011/12/1a8c733cf14af9a112171916079906a2.jpg" width="320" /></a></div><br />
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</div>Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com0tag:blogger.com,1999:blog-4139781018085798694.post-41027458448481503992011-07-18T10:42:00.000-07:002011-07-18T10:53:35.577-07:00Ginger Beer<div class="separator" style="clear: both; text-align: center;"><a href="http://4.bp.blogspot.com/-1Fr66kCZpYk/TiRv012EzuI/AAAAAAAAAWk/GsoL1iIBdbY/s1600/gingerbeer.JPG" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" height="320" src="http://4.bp.blogspot.com/-1Fr66kCZpYk/TiRv012EzuI/AAAAAAAAAWk/GsoL1iIBdbY/s320/gingerbeer.JPG" width="240" /></a></div>Isn't it pretty? It doesn't taste bad either. Ours was only very lightly carbonated because we did it in mason jars instead of bottles, so we had to open them to release built up gas while they were fermenting lest they explode. (Mason jars are meant to hold a vacuum, not something pressurized). The fermentation process ate up all the sugars, so I like to sweeten mine a little. Next time I think I am also going to make it with ginger tea instead of water for added ginger flavor.<br />
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Read how to make a "ginger bug" in this post:<a href="http://bakeyourfaceoff.blogspot.com/2011/05/yeast-baking-brewing-and-joy-of.html"> Original post</a><br />
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Ginger Beer Recipe: <br />
After 7 days your ginger bug should be bubbling, if it's not throw it away and start again. If it is, it's ready to use. <br />
Dissolve 3 cups of Rapadura in 10 cups of boiling water (next time I make it, instead of boiling water I am going to use ginger tea, which you make by steeping cut up ginger in boiling water). Once the sugar is dissolved add the juice of 4 lemons, and 20 more cups of water/ginger tea. Mix well, cover the bowl tightly and leave for a week. After 7 days transfer to eight quart bottles with corks or caps and leave for 14 days at room temperature. Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com0tag:blogger.com,1999:blog-4139781018085798694.post-47223704915237618312011-07-17T17:14:00.000-07:002011-07-17T17:14:59.426-07:00Lavender Tea BreadHere in Seattle all the lavender is blooming, which is freaking awesome. Lavender is one of my favorite things so I've been surreptitiously gathering it wherever I go. Not that I really think anyone would mind me taking it, there is so much all over the place currently. The smell of lavender always reminds me of my English grandmother, probably because of the Yardley's English Lavender soap she always had around. Keeping with the English theme, I made tea bread with lavender.<br />
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<tr><td style="text-align: center;"><a href="http://2.bp.blogspot.com/-l5hxLjHFAX8/TiN2R4k9hkI/AAAAAAAAAWc/TBKs8aaKsGE/s1600/LavenderBread1.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://2.bp.blogspot.com/-l5hxLjHFAX8/TiN2R4k9hkI/AAAAAAAAAWc/TBKs8aaKsGE/s320/LavenderBread1.JPG" width="240" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Best served with hot tea. </td></tr>
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Ingredients:<br />
3/4 cup milk<br />
3 tablespoons lavender <br />
6 tablespoons butter (softened)<br />
1 cup white sugar<br />
2 eggs<br />
2 cups flour<br />
1 1/2 tablespoons baking powder<br />
1/4 salt<br />
(if you only have salted butter around, you can use that just omit the additional salt)<br />
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Baking Temp: 325 F (165 C)<br />
Pan: 9x5 loaf<br />
Cook Time: 50-65 minutes<br />
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Preparation: <br />
1. Heat the milk and lavender together until at a simmer, remove from heat and let steep while you get the rest of the ingredients ready. I strained the lavender out of mine before I added the milk, but you can leave it in if you want. (It should be noted for the uninitiated that you only use the closed flower buds, not the stems and leaves for this) <br />
2. In a medium bowl cream together the sugar and softened butter. Absolutely do not put the butter in the microwave to soften it. Just don't. Parts of it will inevitably get melty and it won't cream with the sugar properly. If it isn't soft enough, mush it with your hands until it is smooth and soft (that's what I did. MMM, butter hands), then use a hand mixer to mix the sugar in until you get a creamy consistency. <br />
3. Add the eggs to the creamed butter and sugar and beat in until the mixture is light and fluffy. <br />
4. Combine remaining dry ingredients in a separate bowl, and alternately add them and the milk/lavender mix to the bowl with the creamed sugar, butter and eggs, mixing the whole time. (This is one of those recipes I was really glad to have a hand mixer for.)<br />
5. Bake in a preheated oven until a stick inserted in the middle of the loaf comes out clean (it will probably take more than 50 minutes, but that's a good time to start checking it)<br />
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<tr><td style="text-align: center;"><a href="http://1.bp.blogspot.com/-J0ubUtOSc2M/TiN5-GuoGQI/AAAAAAAAAWg/Ra5uW__aU-I/s1600/teaowlwatches.JPG" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" height="320" src="http://1.bp.blogspot.com/-J0ubUtOSc2M/TiN5-GuoGQI/AAAAAAAAAWg/Ra5uW__aU-I/s320/teaowlwatches.JPG" width="227" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">Tea Owl is watching you.</td></tr>
</tbody></table>I will definitely make this bread again. It is an awesome dense, sweet bread. Its kind of cakey and goes really well with a plain cup of earl grey. (I like the double bergamont earl grey, but your tea choice is your own.)Jane of All Tradeshttp://www.blogger.com/profile/04822432065981996050noreply@blogger.com3