Thursday, December 5, 2013
Jill and I made King Arthur's Pretzel Rolls together and I'm so glad we did because this is now one of my very favorite bread recipes. The rolls come out just like a soft pretzel. They are crispy on the outside and chewy inside. And I love the bit of salt on top. If you follow the recipe and make 10 rolls you'll end up with sandwich size rolls, not dinner size. If you want smaller rolls then I'd make at least 15 (that's what Jill did).
I thought it was going to be a big ordeal making these as they have to be boiled before they're baked. Actually, they're pretty easy to make and it's a nice dough to work with--it's not too sticky.
If you're in the mood to bake some bread or want something new for the holiday table I highly recommend this recipe.
It's easy to make a vegan version by using margarine and soy milk powder--both of which I always keep on hand.
Check out Jill's blog to see how her rolls turned out.
Saturday, November 23, 2013
This is a recipe for an old-fashioned kind of coffecake. It's basically a yeasted dough similar to danish dough but not quite as rich. Then, there is a custard filling and a crumb topping. And it's huge! If you make the whole recipe it's twenty servings. When I saw the photo of it at the King Arthur site it looked like there was very little custard compared to all the dough. So I decided that I was either going to double the custard recipe or come up with a different filling. I decided on whipped cream for the filling because I had something similar in Ireland and it was delicious. I also changed the topping from the crumb version to a powdered sugar icing to make it a bit moister.
The coffeecake was delicious the first day, but by the second day it had really dried out. I would make half the recipe next time and only fill it right before serving so I could keep it wrapped tightly in plastic wrap. If you're having a brunch or something this would be perfect because it is so large.
Jill and I baked this together so check out her version. She followed the original recipe so you can get an idea of how it's supposed to look.
Friday, November 22, 2013
We eat a lot of oatmeal but I never knew that there was a baked version until Jill suggested that we try it. It was delicious! Full of fruit and nuts and moist oatmeal. This is something you could make ahead and then just reheat individual portions in the microwave. Though it may not sound like a lot of oatmeal, when the dish is finished it feeds quite a few people. Maybe 4 to 6? I think that this recipe could be adapted to use other fresh fruits or even dried fruits. Dried apricots would be really good right along with the blueberries and bananas.
Please visit Jill's blog to see how her oatmeal turned out. Also, she's been blogging every day this month and she has lots of great recipes and craft projects posted.
You can find the recipe here.
****Though there is an egg in the recipe I think you could easily use soy milk, agave, and egg replacer to make this vegan.
Friday, August 30, 2013
Wednesday, August 28, 2013
This is another Rebecca Rather recipe.
I never had spoon bread before, but I'd heard of it and was curious to try it. It's sort of like corn bread, but much moister. It's almost like a casserole and you serve it with butter and jam. It's actually quite good and is an interesting change from corn bread.
3 cups milk
2 tablespoons unsalted butter
1 1/4 cups yellow cornmeal
1 3/4 teaspoons baking powder
1 teaspoon kosher salt
3 large eggs
butter and jam for serving
Preheat the over to 350F. Grease an 8 x 8-inch square baking dish. Heat the milk and butter in a large saucepan over medium-high heat until the mixture begins to boil. Decrease the heat to medium-low and slowly sprinkle in the cornmeal, whisking constantly, until the mixture thickens slightly, about 5 minutes. Remove the pan from the heat. Whisk in the baking powder, salt, and eggs, beating until the batter is smooth and the eggs are thoroughly incorporated. Pour the batter into the prepared baking pan and bake for about 30 minutes, until golden and puffy. Cut into squares, and serve warm or at room temperature with butter and jam.
Friday, August 16, 2013
This recipe is from Pastry Queen Parties by Rebecca Rather. It originally calls for trout roe but to keep it vegetarian I used salsa instead. These make a nice appetizer or snack and they sort of remind me of blinis.
1/4 medium white onion
1 ripe avocado, peeled and pitted
1 large egg
1/2 cup all-purpose flour
1/4 teaspoon baking powder
3/4 cup milk
1/2 teaspoon kosher salt
1/4 teaspoon ground white pepper
In the bowl of a food processor or blender, process the onion until pureed. Add the avocado, egg, flour, baking powder, milk, salt, and pepper, and process until the mixture is creamy and resembles breakfast-pancake batter, about 4 minutes. Set a large, slightly oiled skillet over medium-low heat. Drop the pancake batter by tablespoonfuls about 1 inch apart onto the heated skillet. Cook until the pancakes puff up, deflate slightly, and are lightly browned on both sides, 2 to 2 1/2 minutes per side.
Top each warm pancake with creme fraiche and salsa.
Friday, August 9, 2013
This is the veggie version of mac and cheese. Truly. It tastes almost exactly like macaroni and cheese but with corn instead of noodles. It's very good but very rich so you can't eat a whole bunch of it. I didn't want to buy Velveeta just for this recipe, so I added some pub cheese instead. I also added a bit less cream cheese because I didn't have quite enough. I think this would be exceptional with fresh corn but even with frozen it was still fresh tasting. This is a perfect accompaniment to BBQ. I think you could make it ahead and then reheat it in a low oven. Here's the recipe.