Sunday, January 22, 2017

Cimbatta Bread same day


  • 1-1/2 teaspoons active dry yeast
  • 1-3/4 cups water (70° to 75°)
  • 3-1/2 cups plus 1 tablespoon all-purpose flour, divided
  • 2 teaspoons salt
  • 1 tablespoon cornmeal or additional flour


  1. In a small bowl, dissolve yeast in water. In a large bowl, mix 3-1/2 cups flour and salt. Using a rubber spatula, stir in yeast mixture to form a soft, sticky dough. Do not knead. Cover with plastic wrap; let rise at room temperature 1 hour.
  2. Punch down dough. Turn onto a lightly floured surface; pat into a 9-in. square. Fold square into thirds, forming a 9x3-in. rectangle. Fold rectangle into thirds, forming a 3-in. square. Turn dough over; place in a greased bowl. Cover with plastic wrap; let rise at room temperature until almost doubled, about 1 hour.
  3. Punch down dough and repeat folding process. Return dough rise 1 more hour

4. Put on parchment paper on baking pan and shape into oval. Cover with dish cloth

5. Rise 1 hour
  1. Preheat oven to 425°. Using a sharp knife, make a slash (1/4 in. deep) across top of loaf. Cover pan tightly with foil. Bake on lowest oven rack 25 minutes.
  2.  Remove foil; bake bread 25-30 minutes longer or until deep golden brown. Remove loaf to a wire rack to cool.

Saturday, January 21, 2017

Chicken with Garlic Lemon Butter Sauce

  • Garlic Lemon Butter Sauce
  • 5-6 Cloves minced garlic
  • 8 Tbs butter
  • ¼ cup - fresh flat leaf parsley - fine chopped
  • salt and pepper to taste
  • 1 cup - white wine
  • 1 ½ cup - chicken broth
  • 2 Tbs lemon juice
  • 2 Tbs flour

Sauce -- Melt and very lightly brown butter and garlic in pan over medium heat. Mix in parsley, salt/pepper. Add white wine, chicken broth, lemon juice. Mix the flour with a little bit of the liquid in a small cup then add it all back to the pan. Bring to boil, simmer, reduce by half. 

Could be used for Chicken, which is coated in flour and browned with olive oil and butter

Flatten Chicken Breast, coat in flour, brown in olive oil and butter. Serve sauce over it.

Taco Seasoning Mix

1 tbsp chili powder
3/4 tsp garlic powder
1/2 tsp paprika
1/4 tsp cumin
1 tsp salt
3/4 to 1 cup water

2 lbs beef, ground

Brown beef

Ad seasoning and water, simmer and serve.

Brown Butter Potatoes

  • 12 medium red potatoes (about 4 pounds), quartered
  • 1/2 cup butter, cubed (1 stick)
  • 4 garlic cloves, minced
  • 2 teaspoons salt

  1. Place potatoes in a 6-qt. stockpot; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 15-20 minutes or until tender. Drain; return to pot.
  2. Meanwhile, in a small heavy saucepan, melt butter over medium heat. Heat 5-7 minutes or until light golden brown, stirring constantly. Stir in garlic; cook 30 seconds longer or until butter is golden brown. Add to potatoes; sprinkle with salt and pepper. Toss gently to combine. 

Chicken Pot Pie


2 to 3  pound boneless, skinless chicken breasts
5 cups chicken stock
1/2 cup cream or 1/2 and 1/2
1 20 ounce package frozen mixed vegetables

Corn Starch as needed for thickening


Heat oven to 400° F. Cook the chicken in a pot of simmering water until cooked through OR bake until cooked and cut into chunks. I prefer the chunks.
Add chicken stock to the pot with the chicken and vegetables.

Simmer for about minutes

MIX 1/2 cup corn starch to 1/2 cup water. Add this to the pot stiring. 

Simmer for 10 minutes to thicken.

Check for thickness, it should be creamy and hold to a spoon. If not make more of the corn starch mixture and add slowly stir.

Can be dished right into bowls to be served OR put in individual oven safe bowls with the baked pastry on top.


Pillsbury Puff Pastry, Bake per package directions.

Once baked,  cool, slice open and remove the leftover moist crust if any.

Serve on the side or on top of the pie. 

Apple Pie

  • 1/2 cup sugar.
  • 1/2 cup packed brown sugar.
  • 3 tablespoons all-purpose flour.
  • 1 teaspoon ground cinnamon.
  • 1/4 teaspoon ground ginger.
  • 1/4 teaspoon ground nutmeg.
  • 6 to 7 cups thinly sliced peeled tart apples.
  • 1 tablespoon lemon juice

Pie Crust

    • 2 1/4 to 2 1/2 cups unbleached all purpose flour
    • 1 1/2 teaspoons sugar
    • 1 teaspoon salt
    • 2/3 cup Crisco solid vegetable shortening.
    • 1/4  cup (or more) ice water


    1. Blend flour, sugar, and salt in processor. Add Crisco; using on/off turns, blend until mixture resembles coarse meal. Add 5 tablespoons ice water and pulse begins to clump together, adding more water by teaspoonfuls if dry. Let form into a ball by pulsing processor. 
    2. Divide dough in half; flatten each half into disk. Wrap each disk in plastic and refrigerate at least 1 hour. DO AHEAD Can be made 3 days ahead. Keep refrigerated. If necessary, soften slightly at room temperature before rolling out.

Parker House Rolls

  • 1 cup boiling water
  • ½ cup shortening
  • ¼ cup plus 1 tsp. Sugar
  • 1 tsp. Salt
  • 1 pkg. dry yeast
  • ½ cup warm water
  • 1 egg
  • 4 cups flour

1. Mix boiling water, shortening, ¼ cup sugar and salt in small bowl; let cool.
2. Dissolve yeast and remaining sugar in warm water in large bowl
3. Add egg and 2 cups flour. Mix well with spoon.
4. Add cooled mixture and remaining flour; mix well. Cover.
5. Refrigerate overnight.
6. Knead on floured board and incorporate softened 4 tablespoons butter shape into rolls 
7.Let rise until doubled in bulk.
8. Bake at 400 degrees for 10 minutes.



Prep Time: 10 minutes
Total Time: 45 minutes

3 to 4 large russet potatoes, cut into wedges
3 tablespoons olive oil
2 teaspoons salt
3 teaspoons garlic powder
¾ cup grated Parmesan cheese
How To
  1. Preheat oven to 450 degrees Fahrenheit. In a large bowl, combine the salt, garlic powder, oregano, basil, and olive oil. Mix well.
  2. Add the potato wedges to the bowl and toss to coat evenly.
  3. Add the Parmesan cheese and toss to coat.
  4. Place the coated potato wedges on a sheet pan in a single layer, with skins facing down. Bake for 25 to 35 minutes, until the potatoes are tender and golden brown. Serve with your favorite dipping sauce.

Cream Cheese Stuffed Chocolate Chip Banana Bread Coffee Cake

Cream Cheese Stuffed Chocolate Chip Banana Bread Coffee Cake
Cinnamon Walnut Streusel
  • 1/2 cup walnuts
  • 1/2 cup flour
  • 1/2 cup brown sugar, packed
  • 1/2 tablespoon cinnamon
  • 4 tablespoons cold butter, cubed
Banana Cake
  • 2 1/4 cups all-purpose flour
  • 1 1/4 teaspoons baking powder
  • 1 1/4 teaspoon baking soda
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 cup butter, softened
  • 1 1/2 cups sugar
  • 2 large eggs
  • 1 cup mashed bananas (about 2 large ripe bananas)
  • 1 tablespoon vanilla extract
  • 1 1/4 cups sour ream (not nonfat)
  • 1/2 cup semi-sweet chocolate chips (optional)
  • 1/2 cup walnuts, chopped (optional)
Cream Cheese Filling
  • 8 ounces cream cheese, softened
  • 1/4 cup Reserved Batter (see instructions)
  • 1/4 cup sugar
  • 1 teaspoon vanilla extract
Vanilla Glaze
  • 1 cup Powdered sugar
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk

  1. Preheat oven to 350 degrees F and spray all inside surfaces of a 16 cup nonstick tube pan with nonstick cooking spray WITH FLOUR or grease and flour the inside of your pan. Set aside.*
  2. Cinnamon Walnut Streusel: Add walnuts to your food processor and pulse 3 times. Add flour, brown sugar and cinnamon and pulse a few times to combine. Sprinkle cold butter over top and pulse until the walnuts are chopped and the mixture resembles small pebbles. (You may also combine in a bowl and cut butter in by hand). Set aside in the refrigerator.
  3. Cake: In a medium bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  4. Using a stand or hand mixer, beat butter and sugar until fluffy on medium high speed, about 3 minutes. Add eggs, one at a time, beating just until the yellow disappears after each egg. Mix in vanilla and bananas until just until combined.
  5. Gradually add flour mixture to banana/butter mixture in thirds, alternately with sour cream in between each third. Beat until just combined. Measure out 1/4 cup batter and set aside for cream cheese filling. Stir chocolate chips and walnuts into remaining batter until just until combined.
  6. Measure out 1 cup batter (to top cream cheese layer) and spoon the rest of the batter into the prepared pan.
  7. To your now empty mixing bowl, add 1/4 cup reserved batter, cream cheese, 1 teaspoon vanilla and 1/4 cup sugar. Beat on medium high speed until smooth and creamy, about 1 minute. Spoon Cream Cheese Filling over batter and gently smooth, but do not touch the sides of the pan. Spread reserved 1 cup batter evenly over filling (it will be very thin).
  8. Tap pan on counter a few times to get rid of any air bubbles then sprinkle evenly with Cinnamon Walnut Streusel.
  9. Bake for 55-60 minutes at 350 degrees F or until toothpick inserted comes out clean (without inserting in cream cheese). Let baked cake cool on wire rack for 1 hour. Gently invert cake onto a baking sheet, remove pan, and invert back onto cooling rack streusel side up. Let cool to room temperature.
  10. When ready to serve, whisk Vanilla Glaze ingredients together in a medium bowl and drizzle over cake. Sprinkle cake with mini chocolate chips (optional)
  11. Store in the refrigerator for up to 7 days.

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