Italian Rolls (Modified from King Arthur in the size)

This is 1x RECIPE  I 2x it and it made 8 6" Long Rolls)

BIGA

1 1/2 cups King Arthur Unbleached All-Purpose Flour

1/4 cup King Arthur White Whole Wheat Flour

1 cup water

1/8 teaspoon instant yeast

DOUGH

biga (from above)

2 1/2 cups King Arthur Unbleached All-Purpose Flour

1/2 cup water

2 teaspoons salt

1/2 teaspoon instant yeast

Instructions

To make the biga: Mix all of the ingredients until well blended. Cover the bowl, and let rest at room temperature for 12 to 20 hours, until the mixture is very bubbly.

To make the dough: 

Mix the biga with the remaining ingredients for 2 to 4 minutes, using an electric mixer set on slow speed. Increase the mixer speed to medium, and mix for about 4 minutes; the dough will be soft and slightly sticky. Add additional water or flour if necessary.

Let the dough rise in a greased bowl, covered, for 1 to 2 hours, until very puffy.

Turn the dough out onto a well-floured surface, and shape it into a 6" x 12" rectangle. 

Using a bench knife or pizza wheel, cut out OR roll into lengths 3 to 6" square rolls. (depending on your preference)

Place the rolls, floured side up, onto parchment paper. cut 2 slits in each roll.

Let them rise for about 45 minutes, lightly covered, until they're puffy.

Bake 375 on parchment lined pan OR greased pan about 30 minutes.

Bake the rolls for 13 to 15 minutes, until they're golden brown. Remove them from the oven, and cool on a rack.

Yield: 8 rolls.

Sticky Buns Americans Test Kitchen

INGREDIENTS

Flour Paste

2/3 cup water

1/4 cup (1 1/3 ounces)  flour

Dough

2/3 cup milk

1 large egg plus 1 large yolk

2 3/4 cups (15 1/8 ounces)  flour

2 teaspoons instant or rapid-rise yeast

3 tablespoons granulated sugar

1 1/2 teaspoons salt

6 tablespoons unsalted butter, softened

Topping

6 tablespoons unsalted butter, melted

1/2 cup packed (3 1/2 ounces) dark brown sugar

1/4 cup (1 3/4 ounces) granulated sugar

1/4 cup dark corn syrup ( I used light)

1/4 teaspoon salt

2 tablespoons water

1 cup pecans, toasted and chopped (optional)

Filling

3/4 cup packed (5 1/4 ounces) dark brown sugar

1 teaspoon ground cinnamon

INSTRUCTIONS

1. FOR THE FLOUR PASTE: Whisk water and flour together in small bowl until no lumps remain. Microwave, whisking every 25 seconds, until mixture thickens to stiff, smooth, pudding-like consistency that forms mound when dropped from end of whisk into bowl, 50 to 75 seconds.

2. FOR THE DOUGH: In bowl of stand mixer, whisk flour paste and milk together until smooth. Add egg and yolk and whisk until incorporated. Add flour and yeast. Fit stand mixer with dough hook and mix on low speed until all flour is moistened, 1 to 2 minutes. Let stand for 15 minutes. Add sugar and salt and mix on medium-low speed for 5 minutes. Stop mixer and add butter. Continue to mix on medium-low speed for 5 minutes longer, scraping down dough hook and sides of bowl halfway through (dough will stick to bottom of bowl).

3. Transfer dough to lightly floured counter. Knead briefly to form ball and transfer seam side down to lightly greased bowl; lightly coat surface of dough with vegetable oil spray and cover bowl with plastic wrap. Let dough rise until just doubled in volume, 40 minutes to 1 hour.

4. FOR THE TOPPING: While dough rises, grease 13 by 9-inch metal baking pan. Whisk melted butter, brown sugar, granulated sugar, corn syrup, and salt together in medium bowl until smooth. Add water and whisk until incorporated. Pour mixture into prepared pan and tilt pan to cover bottom. Sprinkle evenly with pecans, if using.

5. FOR THE FILLING: Combine sugar and cinnamon in small bowl and mix until thoroughly combined; set aside.

6. Turn out dough onto lightly floured counter. Press dough gently but firmly to expel air. Working from center toward edge, pat and stretch dough to form 18 by 15-inch rectangle with long edge nearest you. Sprinkle filling over dough, leaving 1-inch border along top edge; smooth filling into even layer with your hand, then gently press mixture into dough to adhere.

7. Beginning with long edge nearest you, roll dough into cylinder, taking care not to roll too tightly. Pinch seam to seal and roll cylinder seam side down. Mark gently with knife to create 12 equal portions. To slice, hold strand of dental floss taut and slide underneath cylinder, stopping at first mark. Cross ends of floss over each other and pull. Slice cylinder into 12 portions and transfer, cut sides down, to prepared baking pan. Cover tightly with plastic wrap and let rise until buns are puffy and touching one another, 40 minutes to 1 hour. 

(Buns may be refrigerated immediately after shaping for up to 14 hours. To bake, remove baking pan from refrigerator and let sit until buns are puffy and touching one another, 1 to 1 1/2 hours.) 

Meanwhile, adjust oven racks to lowest and lower-middle positions. Place rimmed baking sheet on lower rack to catch any drips and heat oven to 375 degrees.

8. Bake buns on upper rack until golden brown, about 20 minutes. Tent with aluminum foil and bake until center of dough registers at least 200 degrees, 10 to 15 minutes longer. Let buns cool in pan on wire rack for 5 minutes. Place rimmed baking sheet over buns and carefully invert. Remove pan and let buns cool for 5 minutes. Using spoon, scoop any glaze on baking sheet onto buns. Let cool for at least 10 minutes longer before serving.

Cimbatta Bread same day

Ingredients

• 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

Directions

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.

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

INGREDIENTS

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

INGREDIENTS

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

DIRECTIONS

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.

Crust

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

Ingredients

• 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

ion

Pie Crust

1. • 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

PREPARATION

1. 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

Ingredients

• 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

Directions

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.

http://www.hallmarkchannel.com/home-and-family/recipes/grandma-ettas-parker-house-rolls

BAKED GARLIC PARMESAN FRIES

BAKED GARLIC PARMESAN FRIES


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.

http://carlsbadcravings.com/cream-cheese-stuffed-chocolate-chip-banana-coffee-cake-recipe/#