Sunday, June 17, 2018

Cinnamon Rolls

Gail B.

3 eggs
1/2 cup sugar
1/2 teaspoon salt

1 cup milk, scald in microwave (3 1/2 - 4 min)
drop in 3 Tablespoons butter

1 Tablespoon yeast in a little water

Add milk to the egg mixture, then add yeast. Mix and add 1 cup of flour and let it sit for one hour.

Then add 3 cups of flour, mix, and let sit for 3 hours.

Mix and dump onto floured surface.

Cinnamon Filling
1/2 cup butter, softened
spread brown sugar
sprinkle with cinnamon
Cut about 1 inch with dental floss

Bake 365 degrees until light brown, 16-17 min

Icing:
1/4 cup butter, softened
powdered sugar
milk
vanilla


Orange Roll filling:

1/2 cup butter
granulated sugar
orange - zest
Mix together, spread on dough.

Icing:
Juice orange with 2 Tablespoons soft butter. Add powdered sugar, drizzle over top while warm.

Saturday, June 9, 2018

Favorite Chocolate Chip Cookies

Recipe Found HERE

1 cup (2 sticks) unsalted butter, softened*
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 tablespoon vanilla extract
2 large eggs, cold
2 3/4 cups all-purpose flour, plus a tablespoon or two if needed
1 teaspoon baking soda
1 teaspoon salt ( I prefer coarse sea salt)
2 cups or 1 (12-oz. pkg.) chocolate chips


Preheat oven to 375° F. If using convection, preheat to 375 as well. For regular oven, place rack in middle of oven. When using a convection oven, you should be able to bake on all racks at one time.

Cut butter into pieces (about 2 Tablespoons each) and place in mixing bowl. I use a Kitchen Aid and power it on 2 (low).

After a few seconds, add granulated sugar, brown sugar and vanilla extract. Mix on low speed until creamy (this takes just a few seconds). The butter and the sugars should be mixed enough so no chunks of butter are visible.

Add eggs, beating just until incorporated and smooth. Never turn the beaters on high. Using a spatula, scrape down the sides of the bowl and bottom of the bowl to insure all ingredients are incorporated.

Dump 2 cups of the flour, soda, salt and chocolate chips all together into bowl with butter mixture.

Add the remaining 3/4 cup of flour to the top of this mixture. Slowly mix the dry ingredients and the chocolate chips together. I have had great success with simply PULSING the mixer at this point. Do not over mix.

Turn the dough with a rubber spatula so the bottom of the dough is mixed into the top of the dough. This will insure the flour is mixed in properly and the chips are distributed evenly. If the dough is sticky, add an additional 2-3 tablespoons of flour to the dough.

Remove the bowl from the stand if using a stand mixer, and fold in the flour. This is only necessary if the dough is sticky.

Using a cookie scoop, drop onto un-greasedbaking sheets, or baking sheets lined with parchment paper. Place 6 scoops of dough on each baking sheet. Flatten slightly with the palm of your hand.

If using convection, bake for 7-10 minutes until golden brown. If using regular (non convection) oven, bake at 375 for 10-12 minutes. Cookies should be slightly golden and the cookie should not be wet on top. Cool on baking sheets completely.


*I take it straight out of the fridge, and microwave it for about 18-20 seconds. My microwave is not super powerful. Your microwave will probably differ from mine. Start with about 12 seconds and remove butter. You want the butter to be barely soft, as in, when you push your finger into the butter it should barely leave an indentation, but it should leave an indentation.

Wednesday, June 6, 2018

Simple Baked Potatoes

Medium Russet Potatoes
Fork
Butter
Salt & Pepper

Scrub potatoes. Pat dry. Poke with fork all over. Bake in 375 degree oven directly on rack for 1 hr 10min. Check with knife when done. Serve with butter, salt, pepper and other toppings.

Strawberry Cream Puff Cake

Sunny A.

Recipe Found HERE

CREAM PUFF BASE
5 tablespoons butter
2/3 cup water
1 tablespoon sugar
2/3 cup (3.25 ounces) all-purpose flour
3 large eggs

CREAM CHEESE FILLING
4 ounces cream cheese, softened
2/3 cup (2.75 ounces) powdered sugar
1 teaspoon fresh orange zest
1/2 teaspoon vanilla
1 cup heavy whipping cream 

STRAWBERRIES
2-3 cups sliced, fresh strawberries
1 teaspoon sugar


Preheat the oven to 375 degrees F. Lightly grease the bottom and sides of a 9-inch springform pan with nonstick cooking spray.

For the cream puff base, in a medium saucepan, bring the butter, water and sugar to a boil. Add the flour all at once and stir quickly with a wooden spoon or rubber spatula until the mixture forms a ball and pulls away from the sides of the pan.

Remove the pan from the heat and stir the mixture until smooth. Scrape the mixture into a medium bowl or into the bowl of a stand mixer fitted with the paddle attachment and let cool for 5 minutes.

Add the eggs one at a time and beat with a handheld electric mixer (or with the stand mixer) until the mixture is shiny, 1-2 minutes. Don’t overbeat.

Using an offset spatula, spread the mixture on the bottom and 1-2 inches up the sides of the prepared pan. If it’s difficult to spread, use your fingers (wetting them with cool water lightly may help) to evenly portion the mixture into the pan and then spread with the spatula.

Bake the cream puff shell for 20-25 minutes, until just golden. Remove from the oven and prick the bottom and sides with a toothpick 10-12 times. Return to the oven and bake 5-10 minutes more until golden brown but not overbaked (you can insert a toothpick into the center and if it comes out with sticky dough, it still needs longer in the oven).

Cool completely.

For the cream cheese filling, beat the cream cheese with an electric mixer until smooth, 1-2 minutes. Gradually add the powdered sugar and continue to beat until mixture is smooth, another 1-2 minutes. Add the orange zest, vanilla, and whipping cream. Whip with the mixer until the mixture is thick and creamy, 2-3 minutes.

Spread the filling over the cooled cream puff shell, cover with plastic wrap and refrigerate for at least an hour or up to 24 hours.

Combine the strawberries and sugar and let the mixture sit for 5-10 minutes (or up to several hours) before serving.

To serve, pile the strawberries on top of the cake. Remove the sides of the springform pan, slice into pieces and serve. Alternately, you can slice the cake before adding strawberries and add them to each individual serving.

Sunday, March 25, 2018

Beef Burritos


Ground Beef, 7-10% fat 
Pepper

Toppings: 
Flour tortillas/hard corn tortillas 
Mexican blend shredded cheese
Sour cream
Rice
Salsa/Taco Sauce

Saute ground beef over medium high heat, until no longer pink. Pepper the meat. 

If using Taco Skillet Sauce, follow directions with the meat. If no sauce you can serve salsa and/or taco sauce on the side. 

Add desired toppings, fold and roll, and eat!  











Thursday, March 22, 2018

Basic Vanilla Granola

Sunny A.

Recipe Found Here

4 cups old-fashioned oats
1 cup sliced almonds
1/2 cup light brown sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon kosher salt
1/4 cup (half a stick) unsalted butter, melted
1/3 cup honey
1 egg white
1 1/2 tsp vanilla

Preheat the oven to 300 degrees F, and line a baking sheet with a silicone mat, parchment, or sprayed foil.

Place the oats, almonds, brown sugar, cinnamon, and salt in a large mixing bowl and toss to combine.

Stir the melted butter, honey, egg white and vanilla, and pour into the oat mixture. Stir together until well-combined.

Transfer the mixture to the prepared baking sheet, spreading it out in an even layer. Bake for 30 minutes or until the almonds look lightly toasted.

Cool completely on the baking sheet, then transfer to an airtight container. Keeps for 2 weeks at room temperature.

Serve over yogurt with other toppings:
strawberries, kiwi, banana, blueberries, shredded coconut etc

Cinnamon Orange Granola (NY Times)

Sunny A.

2 1/2 c old fashioned oats
2 1/2 c unsweetened cornflakes
1 c sliced almonds
1 1/4 tsp salt
1 tsp cinnamon
1/2 c honey
1/2 c real maple syrup
1/4 c canola oil
zest of 2 large oranges
2 tsp vanilla

Heat oven to 325.

In a large bowl, mix oats, cornflakes, almonds, salt and cinnamon. Mix until well combined.

In a small saucepan combine honey, maple syrup, canola oil and orange zest. Bring to a boil and then remove from heat. Add vanilla.

Pour hot liquid over dry ingredients and mix well. Line a large baking sheet with parchment paper and spread evenly.

Bake until golden brown and evenly toasted 15-20 minutes.

Remove baking sheet from oven and place on cooling rack to cool. Mixture will be soft and sticky while hot but will dry and become crisp as it cools.

When granola is room temp, break apart and store in an airtight container.

Note: a trick to tell if you have baked your granola long enough: remove a small spoonful of granola from the oven and let it sit for a few minutes until cooled. It should cool quickly. If it is nice and crunchy, you know you can remove the rest from the oven.

Serve over yogurt with other toppings:
strawberries, kiwi, banana, blueberries, shredded coconut etc