Better-than Breadsticks
½ packet ( ounce or 1 teaspoon)rapid-rise yeast
¼ teaspoon sugar
½ plus 1 tablespoon warm water
1½ cups fl our
½ teaspoon powdered garlic
2 teaspoons olive oil
1 tablespoon margarine, melted sea salt, for sprinkling
In a large bowl, combine yeast, sugar and 1 tablespoon warm water. Let sit for about 5 minutes, or until foamy. In a separate bowl, combine fl our and powdered garlic. Add remaining ½ cup water and oil to yeast mixture and begin to incorporate fl our mixture ½ cup at a time until a sticky dough forms. Turn dough out onto a fl oured surface and knead for about 5 minutes, until it becomes smooth and elastic, adding fl our as needed. Dough should be moist and tacky, but not sticky. Place dough in an oiled bowl, turning once to coat. Cover with a kitchen towel and let rise in a warm place until doubled in size, about 45 minutes.
Line a baking sheet with parchment paper. Punch down dough to defl ate and turn out onto a fl oured surface. Divide dough in half, then divide each half into 3 evenly sized balls. Roll out each ball into a stick about 7 inches long. Place sticks on the baking sheet about 1½ inches apar t. Cover and let rise for 20 minutes.
Preheat the oven to 400 degrees. Bake for 12 to 15 minutes or until breadsticks are lightly browned. Remove from the oven and let cool for 5 minutes before brushing on melted margarine. Sprinkle with sea salt and serve warm. Store leftover breadsticks covered in the fridge.
Yield: 6 BREADSTICKS
Prep time: 25 MINUTES ACTIVE
Wednesday, March 10, 2010
Puff Pastry
Puff Pastry
2 cups fl our
1 teaspoon salt
1 tablespoon margarine, melted
½ cup water
¾ cup margarine (1½ sticks), at room temperature
In the bowl of a food processor, if using, sift fl our with salt. Add water and melted margarine and process until dough is smooth and elastic, about 1 minute.
If not using a food processor, sift fl our with salt in a medium bowl. Make a well in the fl our mixture and add melted margarine and water. Mix with a spatula to star t and then begin gently kneading dough until all fl our is incorporated.
On a clean, fl oured surface, roll out dough into a 9 x 18- inch rectangle. Between two pieces of waxed paper, roll room-temperature margarine into a 6 x 9-inch rectangle. Peel back the top sheet of the waxed paper and fl ip margarine rectangle over onto the middle of the dough rectangle (the 9-inch side of the margarine should be going the same direction as the 9-inch side of the dough). Fold both exposed “wings” of dough over margarine in thirds, like you are folding a letter. Rotate dough 90 degrees. Roll out dough into a 9 x 18-inch rectangle again. Fold dough into thirds again. Rotate dough 90 degrees and repeat. Let dough rest in the fridge for 2 hours.
Remove chilled dough from the fridge. Roll out dough into a 9 x 18-inch rectangle, fold into thirds and rotate 90 degrees. Repeat the process two more times. Let dough rest in the fridge again for 2 hours. If you want to store the dough for longer than 48 hours, you can freeze it at this point for up to 2 weeks. To use after freezing, let the dough thaw to fridge temperature and then pick up recipe with the next step.
Repeat the process of rolling dough out and folding into thirds two more times. This process creates many thin, buttery layers that will puff when you bake the dough. Let rest for 2 more hours.
At this point you can use the dough in any recipe calling for puff pastry. For the best puff possible, you want the dough to be cold. If the margarine is cold, the shock of the hot oven will cause the liquid in the margarine to evaporate, creating the puffy air pockets we are aiming for. Store unused pastry wrapped well in plastic wrap and a freezer bag in the freezer. Let pastry thaw to fridge temperature before using.
Yield: 1 SHEET OF PUFF PASTRY
Prep time: 1 HOUR ACTIVE, 5 HOURS INACTIVE
2 cups fl our
1 teaspoon salt
1 tablespoon margarine, melted
½ cup water
¾ cup margarine (1½ sticks), at room temperature
If you prep the dough for a recipe and you think the margarine may have warmed up, pop the prepared dough into the fridge or freezer for a few minutes to chill the margarine.
In the bowl of a food processor, if using, sift fl our with salt. Add water and melted margarine and process until dough is smooth and elastic, about 1 minute.
If not using a food processor, sift fl our with salt in a medium bowl. Make a well in the fl our mixture and add melted margarine and water. Mix with a spatula to star t and then begin gently kneading dough until all fl our is incorporated.
On a clean, fl oured surface, roll out dough into a 9 x 18- inch rectangle. Between two pieces of waxed paper, roll room-temperature margarine into a 6 x 9-inch rectangle. Peel back the top sheet of the waxed paper and fl ip margarine rectangle over onto the middle of the dough rectangle (the 9-inch side of the margarine should be going the same direction as the 9-inch side of the dough). Fold both exposed “wings” of dough over margarine in thirds, like you are folding a letter. Rotate dough 90 degrees. Roll out dough into a 9 x 18-inch rectangle again. Fold dough into thirds again. Rotate dough 90 degrees and repeat. Let dough rest in the fridge for 2 hours.
Remove chilled dough from the fridge. Roll out dough into a 9 x 18-inch rectangle, fold into thirds and rotate 90 degrees. Repeat the process two more times. Let dough rest in the fridge again for 2 hours. If you want to store the dough for longer than 48 hours, you can freeze it at this point for up to 2 weeks. To use after freezing, let the dough thaw to fridge temperature and then pick up recipe with the next step.
Repeat the process of rolling dough out and folding into thirds two more times. This process creates many thin, buttery layers that will puff when you bake the dough. Let rest for 2 more hours.
At this point you can use the dough in any recipe calling for puff pastry. For the best puff possible, you want the dough to be cold. If the margarine is cold, the shock of the hot oven will cause the liquid in the margarine to evaporate, creating the puffy air pockets we are aiming for. Store unused pastry wrapped well in plastic wrap and a freezer bag in the freezer. Let pastry thaw to fridge temperature before using.
Yield: 1 SHEET OF PUFF PASTRY
Prep time: 1 HOUR ACTIVE, 5 HOURS INACTIVE
Basic Pie Crust
Basic Pie Crust
2½ cups fl our
½ teaspoon salt
1 teaspoon sugar
1 cup cold margarine,chopped into chunks
¼ to ½ cup cold water
Use half margarine and half shortening for a fl akier, but slightly more delicate, crust.
If using a food processor, pulse together fl our, salt, sugar and margarine until margarine is blended and mixture resembles a coarse meal. With food processor running, add just enough cold water to form a soft dough. Dough should hold together but not be sticky.
If making by hand, in a large bowl, combine fl our, salt and sugar. With a fork or pastry cutter, cut in margarine until mixture resembles a coarse meal, with pieces no bigger than the size of a pea. Add just enough cold water and mix until a smooth dough pulls together. Dough should hold together but not be sticky.
Divide dough into two discs and wrap in plastic wrap. Chill in the fridge for at least 1 hour before using, or freeze for up to 2 weeks. Keep dough in the fridge until you’re ready to use it.
Yield: 2 CRUSTS
Prep time: 5 MINUTES ACTIVE, AT LEAST 1 HOUR INACTIVE
2½ cups fl our
½ teaspoon salt
1 teaspoon sugar
1 cup cold margarine,chopped into chunks
¼ to ½ cup cold water
Use half margarine and half shortening for a fl akier, but slightly more delicate, crust.
This recipe makes enough dough for two single-crust pies (like Cran-Apple Pie or Pump-Can Pie) or for one double-crust pie (like Mixed Berry Pie). Remember that if you only need half a recipe’s worth, you can freeze the other half of the dough for up to 2 weeks.
If using a food processor, pulse together fl our, salt, sugar and margarine until margarine is blended and mixture resembles a coarse meal. With food processor running, add just enough cold water to form a soft dough. Dough should hold together but not be sticky.
If making by hand, in a large bowl, combine fl our, salt and sugar. With a fork or pastry cutter, cut in margarine until mixture resembles a coarse meal, with pieces no bigger than the size of a pea. Add just enough cold water and mix until a smooth dough pulls together. Dough should hold together but not be sticky.
Divide dough into two discs and wrap in plastic wrap. Chill in the fridge for at least 1 hour before using, or freeze for up to 2 weeks. Keep dough in the fridge until you’re ready to use it.
Yield: 2 CRUSTS
Prep time: 5 MINUTES ACTIVE, AT LEAST 1 HOUR INACTIVE
Cinn-ful Apple Cake
Cinn-ful Apple Cake
1½ cups fl our
2 teaspoons baking powder
¼ teaspoon salt
1¾ cups sugar, divided
½ cup margarine, melted and cooled
¾ cup applesauce
1 teaspoon vanilla
¼ cup milk
2 teaspoons cinnamon
3 cups peeled, chopped baking apples
Preheat the oven to 350 degrees. Grease and fl our the sides of an 8-inch springform pan and line the bottom with parchment paper. If you do not have a springform pan, a regular 8-inch cake pan will do.
In a small bowl, combine fl our, baking powder and salt. In a large bowl, cream together 1¼ cups sugar with margarine. Add applesauce. Incorporate vanilla and milk until mixed through. Add dry ingredients to wet ingredients in two batches until just mixed.
Combine cinnamon with remaining ¼ cup sugar. Toss 2 tablespoons cinnamon-sugar mixture with sliced apples. Gently fold apples into batter.
Spread batter in the prepared pan. Sprinkle top with remaining cinnamon-sugar mixture. Bake for 65 to 70 minutes, until middle of cake is set and a toothpick comes out clean. Remove cake and let cool completely on a cooling rack before serving. Store cake covered at room temperature
Yield: 1 CAKE, 12 SLICES
Prep time: 20 MINUTES
1½ cups fl our
2 teaspoons baking powder
¼ teaspoon salt
1¾ cups sugar, divided
½ cup margarine, melted and cooled
¾ cup applesauce
1 teaspoon vanilla
¼ cup milk
2 teaspoons cinnamon
3 cups peeled, chopped baking apples
Preheat the oven to 350 degrees. Grease and fl our the sides of an 8-inch springform pan and line the bottom with parchment paper. If you do not have a springform pan, a regular 8-inch cake pan will do.
In a small bowl, combine fl our, baking powder and salt. In a large bowl, cream together 1¼ cups sugar with margarine. Add applesauce. Incorporate vanilla and milk until mixed through. Add dry ingredients to wet ingredients in two batches until just mixed.
Combine cinnamon with remaining ¼ cup sugar. Toss 2 tablespoons cinnamon-sugar mixture with sliced apples. Gently fold apples into batter.
Spread batter in the prepared pan. Sprinkle top with remaining cinnamon-sugar mixture. Bake for 65 to 70 minutes, until middle of cake is set and a toothpick comes out clean. Remove cake and let cool completely on a cooling rack before serving. Store cake covered at room temperature
Yield: 1 CAKE, 12 SLICES
Prep time: 20 MINUTES
Best Banana Bread
Best Banana Bread
1½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1/3 cup oil
½ cup brown sugar, packed
1 cup mashed banana
(about 2 bananas)
1/3 cup milk
Preheat the oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan with margarine or oil.
In a small bowl, combine fl our, baking powder, baking soda and salt. In a large bowl, combine oil and brown sugar. Add bananas and milk and stir to combine. Add dry ingredients to wet ingredients and mix until just combined.
Spread batter in the loaf pan and bake for 43 to 48 minutes, until bread is golden and a toothpick comes out clean. Let cool in the pan for 30 minutes. Run a knife around the edge to loosen, and turn bread out of the pan to let cool on a cooling rack. Store leftover bread covered at room temperature.
Yield: 1 LOAF, 10 SLICES
Prep time: 25 MINUTES
1½ cups flour
2 teaspoons baking powder
½ teaspoon baking soda
¼ teaspoon salt
1/3 cup oil
½ cup brown sugar, packed
1 cup mashed banana
(about 2 bananas)
1/3 cup milk
Preheat the oven to 350 degrees. Lightly grease a 9 x 5-inch loaf pan with margarine or oil.
In a small bowl, combine fl our, baking powder, baking soda and salt. In a large bowl, combine oil and brown sugar. Add bananas and milk and stir to combine. Add dry ingredients to wet ingredients and mix until just combined.
Spread batter in the loaf pan and bake for 43 to 48 minutes, until bread is golden and a toothpick comes out clean. Let cool in the pan for 30 minutes. Run a knife around the edge to loosen, and turn bread out of the pan to let cool on a cooling rack. Store leftover bread covered at room temperature.
Yield: 1 LOAF, 10 SLICES
Prep time: 25 MINUTES
Blueberry Streusel Muffins
Blueberry Streusel Muffins
BattER:
2¼ cups plus 2 tablespoons fl our,
divided
¾ cup sugar
1 tablespoon baking powder
teaspoon salt
1¼ cups milk
¼ plus 2 tablespoons oil
½ cup plus 2 tablespoons yogurt
(equal to 1 6-ounce container)
½ teaspoon vanilla
1¼ cups fresh or frozen blueberries(not thawed)
toPPing:
¼ cup fl our
2 tablespoons sugar
2 tablespoons cold margarine
Preheat the oven to 400 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
For Batter: In a large bowl, combine 2¼ cups fl our, sugar, baking powder and salt. In a medium bowl, combine milk,oil, yogur t and vanilla. In another bowl, toss blueberries with remaining 2 tablespoons fl our. Add wet ingredients to dry ingredients and mix until just incorporated. Add blueberries and gently combine.
For Topping: In a small bowl, mix fl our and sugar and cut in margarine with a pastry cutter or with your fi ngers until mixture is crumbly.
Spoon batter into muffi n tin, fi lling each cup until almost full. Evenly sprinkle topping on each muffi n. Bake for 15 to 20 minutes for regular muffi ns or 20 to 25 minutes for jumbo, until muffi ns are golden and a toothpick comes out clean. Cool for 10 minutes in the pan and then transfer to a cooling rack and let cool completely. Store leftover muffinscovered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 30 MINUTES
Diffi culty: GG
BattER:
2¼ cups plus 2 tablespoons fl our,
divided
¾ cup sugar
1 tablespoon baking powder
teaspoon salt
1¼ cups milk
¼ plus 2 tablespoons oil
½ cup plus 2 tablespoons yogurt
(equal to 1 6-ounce container)
½ teaspoon vanilla
1¼ cups fresh or frozen blueberries(not thawed)
toPPing:
¼ cup fl our
2 tablespoons sugar
2 tablespoons cold margarine
Preheat the oven to 400 degrees. Lightly grease 12 regular or 6 jumbo muffi n cups with margarine or oil, or line with paper liners.
For Batter: In a large bowl, combine 2¼ cups fl our, sugar, baking powder and salt. In a medium bowl, combine milk,oil, yogur t and vanilla. In another bowl, toss blueberries with remaining 2 tablespoons fl our. Add wet ingredients to dry ingredients and mix until just incorporated. Add blueberries and gently combine.
For Topping: In a small bowl, mix fl our and sugar and cut in margarine with a pastry cutter or with your fi ngers until mixture is crumbly.
Spoon batter into muffi n tin, fi lling each cup until almost full. Evenly sprinkle topping on each muffi n. Bake for 15 to 20 minutes for regular muffi ns or 20 to 25 minutes for jumbo, until muffi ns are golden and a toothpick comes out clean. Cool for 10 minutes in the pan and then transfer to a cooling rack and let cool completely. Store leftover muffinscovered at room temperature.
Yield: 12 REGULAR OR 6 JUMBO MUFFINS
Prep time: 30 MINUTES
Diffi culty: GG
Gooey Layered Goodie Bars
Gooey Layered Goodie Bars
BaSE:
1¾ cups fl our
1 teaspoon baking powder
¼ teaspoon salt
1 cup sugar
½ cup margarine
½ cup plus 2 tablespoons plain or
vanilla yogurt
(equivalent to 1 6-ounce container)
1 teaspoon vanilla
toPPing:
¼ cup brown sugar
1 tablespoon molasses
¼ cup milk
¾ cup nuts
(walnuts or pecans are best)
¾ cup chocolate chips
¾ cup dried fruit
cup dried coconut
Preheat the oven to 350 degrees. Grease an 8 x 8-inch pan with margarine or oil, or line it with parchment paper.
For Base: In a small bowl, combine fl our, baking powder and salt. In a medium bowl, cream together sugar and margarine until smooth. Add yogur t and vanilla to combine. Add dry ingredients to wet ingredients in batches until incorporated. Press mixture into the bottom of the prepared pan.
For Topping: In a small bowl, combine brown sugar, molasses and milk until well-mixed. Stir in nuts and chocolate chips until combined. Spread mixture over bar base.
Bake for 30 minutes, sprinkle coconut on top and bake for an additional 5 to 8 minutes until edges are set and coconut is slightly browned. Let bars cool in the pan on a cooling rack for 30 minutes before cutting. Store bars covered at room temperature.
Yield: 9 GENEROUS BARS
Prep time: 20 MINUTES
BaSE:
1¾ cups fl our
1 teaspoon baking powder
¼ teaspoon salt
1 cup sugar
½ cup margarine
½ cup plus 2 tablespoons plain or
vanilla yogurt
(equivalent to 1 6-ounce container)
1 teaspoon vanilla
toPPing:
¼ cup brown sugar
1 tablespoon molasses
¼ cup milk
¾ cup nuts
(walnuts or pecans are best)
¾ cup chocolate chips
¾ cup dried fruit
cup dried coconut
Chopped dried apricots are wonderful inthese bars, as are banana chips!
Preheat the oven to 350 degrees. Grease an 8 x 8-inch pan with margarine or oil, or line it with parchment paper.
For Base: In a small bowl, combine fl our, baking powder and salt. In a medium bowl, cream together sugar and margarine until smooth. Add yogur t and vanilla to combine. Add dry ingredients to wet ingredients in batches until incorporated. Press mixture into the bottom of the prepared pan.
For Topping: In a small bowl, combine brown sugar, molasses and milk until well-mixed. Stir in nuts and chocolate chips until combined. Spread mixture over bar base.
Bake for 30 minutes, sprinkle coconut on top and bake for an additional 5 to 8 minutes until edges are set and coconut is slightly browned. Let bars cool in the pan on a cooling rack for 30 minutes before cutting. Store bars covered at room temperature.
Yield: 9 GENEROUS BARS
Prep time: 20 MINUTES
Lemon Drop Cookies
Lemon Drop Cookies
½ cup margarine, softened
½ cup shortening, at room temperature
¾ cup sugar
2 teaspoons lemon zest
juice of 1 lemon
2 cups fl our
1½ cups powdered sugar, for coating
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
In a large bowl, cream together margarine and shor tening until smooth.
Mix in sugar to combine, then incorporate lemon zest and juice. Add fl our in small batches until well incorporated.
Drop teaspoon-sized balls of dough onto a baking sheet, about 1 inch apar t. Bake for 8 to 10 minutes until edges are set and slightly browned. If you are baking more than one sheet at a time, rotate the sheets about halfway through the baking time. Remove the cookies from the oven and let cool completely on the baking sheet before coating each cookie in powdered sugar. To coat, use a fork to suppor t each cookie and roll them in powdered sugar on both sides. Store cooled cookies in an air tight container at room temperature.
Yield: 2½ DOZEN COOKIES
Prep time: 20 MINUTES
½ cup margarine, softened
½ cup shortening, at room temperature
¾ cup sugar
2 teaspoons lemon zest
juice of 1 lemon
2 cups fl our
1½ cups powdered sugar, for coating
For best results, zest the lemon before juicing. You can use the small holes on a grater for a fi ne zest.
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper.
In a large bowl, cream together margarine and shor tening until smooth.
Mix in sugar to combine, then incorporate lemon zest and juice. Add fl our in small batches until well incorporated.
Drop teaspoon-sized balls of dough onto a baking sheet, about 1 inch apar t. Bake for 8 to 10 minutes until edges are set and slightly browned. If you are baking more than one sheet at a time, rotate the sheets about halfway through the baking time. Remove the cookies from the oven and let cool completely on the baking sheet before coating each cookie in powdered sugar. To coat, use a fork to suppor t each cookie and roll them in powdered sugar on both sides. Store cooled cookies in an air tight container at room temperature.
Yield: 2½ DOZEN COOKIES
Prep time: 20 MINUTES
Chocolate Chip Pecan Cookies
Chocolate Chip Pecan Cookies
2 cups fl our
1 teaspoon baking soda
¼ teaspoon salt
1 cup margarine, softened
½ cup sugar
½ cup brown sugar, packed
1 teaspoon vanilla
1 teaspoon cornstarch
2 tablespoons milk
½ cup chocolate chips
½ cup chopped pecans
Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In a large bowl, whisk together fl our, baking soda and salt. In a separate large bowl, cream together sugar, brown sugar and margarine. Dissolve cornstarch in milk and add to sugar mixture along with vanilla. Add fl our mixture to sugar mixture in batches, then stir in chocolate chips and pecans.
Using a cookie dropper or tablespoon, drop heaping tablespoons of dough onto baking sheet, about 2 inches apar t. Bake for 8 to 10 minutes, or until edges are slightly golden. If you are baking more than one sheet at a time, rotate the sheets about halfway through the baking time. Remove cookies from the oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Store cooled cookies in an air tight container at room temperature.
Yield: 2½ DOZEN COOKIES
Prep time: 20 MINUTES
Want warm cookies anytime? This dough stores well in your fridge for up to a week. Just scoop out a couple at a time to have fresh cookies after dinner!
2 cups fl our
1 teaspoon baking soda
¼ teaspoon salt
1 cup margarine, softened
½ cup sugar
½ cup brown sugar, packed
1 teaspoon vanilla
1 teaspoon cornstarch
2 tablespoons milk
½ cup chocolate chips
½ cup chopped pecans
Preheat the oven to 350 degrees. Line baking sheets with parchment paper.
In a large bowl, whisk together fl our, baking soda and salt. In a separate large bowl, cream together sugar, brown sugar and margarine. Dissolve cornstarch in milk and add to sugar mixture along with vanilla. Add fl our mixture to sugar mixture in batches, then stir in chocolate chips and pecans.
Using a cookie dropper or tablespoon, drop heaping tablespoons of dough onto baking sheet, about 2 inches apar t. Bake for 8 to 10 minutes, or until edges are slightly golden. If you are baking more than one sheet at a time, rotate the sheets about halfway through the baking time. Remove cookies from the oven and let cool on the baking sheet for 5 minutes, then transfer to a cooling rack. Store cooled cookies in an air tight container at room temperature.
Yield: 2½ DOZEN COOKIES
Prep time: 20 MINUTES
Subscribe to:
Posts (Atom)
