1 C plus 2 Tbsp warm water
1/3 C oil
2 Tbsp yeast
1/4 C sugar
1/2 tsp salt
1 egg
3 1/2 C flour
Heat oven to 400 degrees.
In your mixer bowl combine the water, oil, yeast and sugar and allow it to rest for 15 minutes. Using your dough hook, mix in the salt, egg and flour. Knead with hook until will incorporated and dough is soft and smooth. (Just a few minutes)
Form dough into 12 balls and then place in a greased 9 x 13 pan and allow to rest for 10 minutes. Bake for 10 minutes at 400 degrees or until golden brown.
Recipe from Leigh Ann at your homebased mom
Tuesday, November 15, 2011
Wednesday, November 9, 2011
Herb & Apple Stuffing Bread pudding
8 c. cubed bread (3/4-in.) such as country boule, crusts removed
1/4 c. unsalted butter (1/2 stick)
3 oz. pancetta, cut into 1/2-in. cubes
2 c. chopped onion (about 1 lg.)
11/2 c. chopped celery (about 3 lg. stalks)
1 Granny Smith apple, peeled, cored, and chopped
1/2 c. apple juice
2 Tbsp. finely chopped fresh rosemary leaves
Kosher salt and pepper
1/2 c. chopped fresh parsley leaves
5 extra-large eggs
2 c. heavy cream
1 c. chicken stock or broth
2 c. freshly grated Gruyere cheese (8oz.)
1. Preheat oven to 350. Arrange bread in single layer on 18" by 12" jelly-roll pan. Bake 20 minutes or until lightly browned; set aside.
2. While bread toasts, in 12-in. skillet, heat butter on medium-low. Add pancetta; increase heat to medium and cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and apple; cook 8 to 10 minutes or until tender, stirring occasionally. Stir in juice, rosemary, 4 teaspoons salt, and 1 1/2 teaspoons freshly ground black pepper. Cook 5 minutes or until most of the liquid has evaporated. Remove from heat; stir in parsley.
3. Meanwhile, in a very large bowl, beat eggs, cream, chicken stock, and 11/2 cups Gruyere. Add bread, then vegetable mixture, stirring until well combined. Let stand 30 minutes to allow bread to soak.
4. Stir mixture well; transfer to 21/2- to 3-quart (13" by 9" by 2") gratin dish. Sprinkle with remaining Gruyere. (To make ahead, assemble bread pudding, cover with plastic wrap, and refrigerate up to 1 day before baking.)
5. Bake 45 to 50 minutes or until top is browned and custard is set (when knife inserted in center comes out clean). Serve hot or warm. Makes 16 side-dish servings
Ina Garten's recipe (Barefoot Contessa)
1/4 c. unsalted butter (1/2 stick)
3 oz. pancetta, cut into 1/2-in. cubes
2 c. chopped onion (about 1 lg.)
11/2 c. chopped celery (about 3 lg. stalks)
1 Granny Smith apple, peeled, cored, and chopped
1/2 c. apple juice
2 Tbsp. finely chopped fresh rosemary leaves
Kosher salt and pepper
1/2 c. chopped fresh parsley leaves
5 extra-large eggs
2 c. heavy cream
1 c. chicken stock or broth
2 c. freshly grated Gruyere cheese (8oz.)
1. Preheat oven to 350. Arrange bread in single layer on 18" by 12" jelly-roll pan. Bake 20 minutes or until lightly browned; set aside.
2. While bread toasts, in 12-in. skillet, heat butter on medium-low. Add pancetta; increase heat to medium and cook 5 minutes or until browned, stirring occasionally. Add onion, celery, and apple; cook 8 to 10 minutes or until tender, stirring occasionally. Stir in juice, rosemary, 4 teaspoons salt, and 1 1/2 teaspoons freshly ground black pepper. Cook 5 minutes or until most of the liquid has evaporated. Remove from heat; stir in parsley.
3. Meanwhile, in a very large bowl, beat eggs, cream, chicken stock, and 11/2 cups Gruyere. Add bread, then vegetable mixture, stirring until well combined. Let stand 30 minutes to allow bread to soak.
4. Stir mixture well; transfer to 21/2- to 3-quart (13" by 9" by 2") gratin dish. Sprinkle with remaining Gruyere. (To make ahead, assemble bread pudding, cover with plastic wrap, and refrigerate up to 1 day before baking.)
5. Bake 45 to 50 minutes or until top is browned and custard is set (when knife inserted in center comes out clean). Serve hot or warm. Makes 16 side-dish servings
Ina Garten's recipe (Barefoot Contessa)
Apple-Walnut Bundt Cake
3 c. all-purpose flour
1 3/4 c. sugar
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. salt
1/4 tsp. ground nutmeg
1 c. vegetable oil
1/2 c. apple juice
2 tsp. vanilla extract
3 large eggs
3 medium Granny Smith apples, peeled, cored and coarsely chopped
1 c. chopped walnuts
1 c. golden raisins
confectioners' sugar for garnish
1. Preheat oven to 350. Grease and flour 10-inch bundt pan.
2. Into large bowl, measure all ingredients except apples, walnuts, raisins, and confectioners' sugar; with mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to medium; beat 2 minutes, occasionally scraping bowl. Stir in apples, walnuts, and raisins.
3. Spoon batter into pan, spreading evenly. Bake 1 hour 15 minutes or until cake pulls away from side of pan and toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes.
4. Invert cake onto wire rack; remove pan and cool completely. Sprinkle with confectioners' sugar to serve.
1 3/4 c. sugar
1 tsp. baking soda
1 tsp. ground cinnamon
3/4 tsp. salt
1/4 tsp. ground nutmeg
1 c. vegetable oil
1/2 c. apple juice
2 tsp. vanilla extract
3 large eggs
3 medium Granny Smith apples, peeled, cored and coarsely chopped
1 c. chopped walnuts
1 c. golden raisins
confectioners' sugar for garnish
1. Preheat oven to 350. Grease and flour 10-inch bundt pan.
2. Into large bowl, measure all ingredients except apples, walnuts, raisins, and confectioners' sugar; with mixer at low speed, beat until well mixed, constantly scraping bowl with rubber spatula. Increase speed to medium; beat 2 minutes, occasionally scraping bowl. Stir in apples, walnuts, and raisins.
3. Spoon batter into pan, spreading evenly. Bake 1 hour 15 minutes or until cake pulls away from side of pan and toothpick inserted in center of cake comes out clean. Cool cake in pan on wire rack 10 minutes.
4. Invert cake onto wire rack; remove pan and cool completely. Sprinkle with confectioners' sugar to serve.
Raspberry Cheesecake
Crust
11/2 c. graham cracker crumbs (from 12 crackers)
1 Tbsp. sugar
6 Tbsp. unsalted butter (1/4 stick), melted
Filling
21/2 lbs. cream cheese, at room temperature
11/2 c. sugar
5 extra-large egg yolks, at room temperature
2 extra-large egg yolks, at room temperature
1/4 c. sour cream
1 Tbsp. freshly grated lemon peel (from 2 lemons)
11/2 tsp. pure vanilla extract
Topping
1 c. red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pts. fresh raspberries
1. Prepare crust: Preheat oven to 350. In large bowl, combine graham cracker crumbs, sugar and butter un til moistened. Transfer to 9-in. springform pan. With hands, press crumbs into bottom of pan and about 1 inch up side. Bake 8 minutes. Let cool on wire rack to room temperature.
2. Reset oven to 450. Place springform pan on large jelly-roll pan.
3. Prepare filling. In large bowl, with mixer on medium-high speed, beat cream cheese and sugar 5 minutes or until light and fluffy. Reduce speed to medium and add eggs and egg yolks, two at a time, beating well after each addition and scraping side and bottom of bowl occasionally. Reduce speed to low and add sour cream, lemon peel, and vanilla. Mix thoroughly and pour into cooled crust.
4. Bake 15 minutes. Reset oven to 225. Bake 1 hour 15 minutes longer. Turn oven off and open oven door wide. Cake will not be completely set in center. Allow cake to remain in oven with door open 30 minutes.
5. Transfer cake to wire rack to cool completely, 2 to 3 hours. Cover with plastic wrap and refrigerate overnight.
6. Remove cake from side of pan by carefully running hot knife around outside of cake. Leave cake on bottom of pan for serving.
7. Prepare topping: In 11/2- quart saucepan, melt jelly on medium-low, stirring occasionally. ((Be sure to toss the raspberries with the jelly as soon as it's melted or it won't coat them properly. If you prefer a less sweet topping, reduce jelly to 1/2 cup.) Transfer to large bowl, add raspberries and gently toss until well mixed. Arrange berries on top of cake. Refrigerate up to 1 hour. Makes 16 servings.
Ina Garten's recipe (Barefoot Contessa)
11/2 c. graham cracker crumbs (from 12 crackers)
1 Tbsp. sugar
6 Tbsp. unsalted butter (1/4 stick), melted
Filling
21/2 lbs. cream cheese, at room temperature
11/2 c. sugar
5 extra-large egg yolks, at room temperature
2 extra-large egg yolks, at room temperature
1/4 c. sour cream
1 Tbsp. freshly grated lemon peel (from 2 lemons)
11/2 tsp. pure vanilla extract
Topping
1 c. red jelly (not jam), such as currant, raspberry, or strawberry
3 half-pts. fresh raspberries
1. Prepare crust: Preheat oven to 350. In large bowl, combine graham cracker crumbs, sugar and butter un til moistened. Transfer to 9-in. springform pan. With hands, press crumbs into bottom of pan and about 1 inch up side. Bake 8 minutes. Let cool on wire rack to room temperature.
2. Reset oven to 450. Place springform pan on large jelly-roll pan.
3. Prepare filling. In large bowl, with mixer on medium-high speed, beat cream cheese and sugar 5 minutes or until light and fluffy. Reduce speed to medium and add eggs and egg yolks, two at a time, beating well after each addition and scraping side and bottom of bowl occasionally. Reduce speed to low and add sour cream, lemon peel, and vanilla. Mix thoroughly and pour into cooled crust.
4. Bake 15 minutes. Reset oven to 225. Bake 1 hour 15 minutes longer. Turn oven off and open oven door wide. Cake will not be completely set in center. Allow cake to remain in oven with door open 30 minutes.
5. Transfer cake to wire rack to cool completely, 2 to 3 hours. Cover with plastic wrap and refrigerate overnight.
6. Remove cake from side of pan by carefully running hot knife around outside of cake. Leave cake on bottom of pan for serving.
7. Prepare topping: In 11/2- quart saucepan, melt jelly on medium-low, stirring occasionally. ((Be sure to toss the raspberries with the jelly as soon as it's melted or it won't coat them properly. If you prefer a less sweet topping, reduce jelly to 1/2 cup.) Transfer to large bowl, add raspberries and gently toss until well mixed. Arrange berries on top of cake. Refrigerate up to 1 hour. Makes 16 servings.
Ina Garten's recipe (Barefoot Contessa)
Saturday, June 11, 2011
Chicken Cordon Bleu
Breadcrumbs
Chicken Breasts ( 1/8" flattened)
salt
ham (1 slice per breast)
Swiss cheese ( 1 slice per breast)
butter
Flatten each chicken breast with a mallet to 1/8 inch thick. Salt the chicken. Put a handfull of bread crumbs on each flattened chicken breast. Top with 1 Tbs. of butter on each breast. Place onto of bread crumbs 1 slice of ham and then 1 slice of swiss cheese. Roll up chicken breast making sure to carefully tuck in the ham and cheese. Place in buttered baking dish. Top each rolled chicken breast with 1 Tbs. of butter and lastly 1/2 slice of swiss cheese. Bake at 350 degrees for 20-25 minutes. Cover with foil.
*note* when I first made these I only had chicken tenderloins on hand. I just layered the ingredients in a baking dish. First the chicken, then the butter, bread crumbs, ham, cheese. It tasted great.
Chicken Breasts ( 1/8" flattened)
salt
ham (1 slice per breast)
Swiss cheese ( 1 slice per breast)
butter
Flatten each chicken breast with a mallet to 1/8 inch thick. Salt the chicken. Put a handfull of bread crumbs on each flattened chicken breast. Top with 1 Tbs. of butter on each breast. Place onto of bread crumbs 1 slice of ham and then 1 slice of swiss cheese. Roll up chicken breast making sure to carefully tuck in the ham and cheese. Place in buttered baking dish. Top each rolled chicken breast with 1 Tbs. of butter and lastly 1/2 slice of swiss cheese. Bake at 350 degrees for 20-25 minutes. Cover with foil.
*note* when I first made these I only had chicken tenderloins on hand. I just layered the ingredients in a baking dish. First the chicken, then the butter, bread crumbs, ham, cheese. It tasted great.
Friday, February 11, 2011
Easy Chicken and Biscuits
1 stick of butter
4 or 5 chicken breasts (cooked and cut up)
1/2 cup flour
1 can (14oz) chicken broth
salt and pepper
milk
1 or 2 cans Pillsbury Grands biscuits
Place cut up chicken in 9x13 pan.
Combine butter, salt, pepper and brother in a sauce pan.
When milted and hot add flour and whisk until smooth.
If sauce seems thick add milk (or more broth) a little at a time to thin it out.
Pour sauce over chicken.
Top chicken mixture with biscuits.
Bake according to the biscuit directions. When the rolls are done then it's ready.
4 or 5 chicken breasts (cooked and cut up)
1/2 cup flour
1 can (14oz) chicken broth
salt and pepper
milk
1 or 2 cans Pillsbury Grands biscuits
Place cut up chicken in 9x13 pan.
Combine butter, salt, pepper and brother in a sauce pan.
When milted and hot add flour and whisk until smooth.
If sauce seems thick add milk (or more broth) a little at a time to thin it out.
Pour sauce over chicken.
Top chicken mixture with biscuits.
Bake according to the biscuit directions. When the rolls are done then it's ready.
Stuffed Shells
1 box of jumbo shells pasta
1 24oz. container cottage cheese
2 cup. grated cheese
1/4 cup parmesan cheese
1 egg
a jar of spaghetti sauce
Cook pasta according to the box. Drain and let cool a bit. Combine egg, cottage cheese, parmesan, and 1.2 cup grated cheese. Fill each shell with a large spoonful of cheese mixture. Place shells into 9x13 pan. Pour sauce over pasta. Cover with remaining grated cheese. Bake at 350 for 25 minutes.
1 24oz. container cottage cheese
2 cup. grated cheese
1/4 cup parmesan cheese
1 egg
a jar of spaghetti sauce
Cook pasta according to the box. Drain and let cool a bit. Combine egg, cottage cheese, parmesan, and 1.2 cup grated cheese. Fill each shell with a large spoonful of cheese mixture. Place shells into 9x13 pan. Pour sauce over pasta. Cover with remaining grated cheese. Bake at 350 for 25 minutes.
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