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A collection of family-favorite recipes, named after our Grandma who used to stand at the porch and call, "Yoo-hoo," to call Grandpa in from the field for dinner. Sunday, July 31, 2011 Chicken Stir-Fry with Rice Saturday, July 30, 2011 Coffeecake Muffins The other day I had a sudden, intense craving for a baked treat with cinnamon. I couldn't decide what would fit the bill, so I went about my day. Meanwhile, Alyssa went through some of my cookbooks and found that I had marked this recipe. She prepared the muffins for me and I was able to meet my craving with these delicious muffins we served as dessert for dinner. Coffeecake Muffins ½ cup toasted walnut pieces, coarsely ground 8 tablespoons (1 stick, 4 ounces) unsalted butter, melted and cooled (divided into 3 tablespoons + 5 tablespoons) 2 tablespoons packed light brown sugar 1 tablespoon maple syrup ½ teaspoon ground cinnamon ¾ teaspoon salt (divided into ¼ teaspoon + ½ teaspoon) 2 large eggs, separated, at room temperature 2 cups (8 ½ ounces) all-purpose flour 2/3 cup (4 5/8 ounces) granulated sugar 1 tablespoon baking powder 1 cup (8 ounces) buttermilk 1 teaspoon vanilla extract Preheat the oven to 375°F. Prepare muffin tins by spraying with Baker’s Joy or lining with paper muffin cups. To make the filling for the muffins, stir the ground walnuts, 3 tablespoons melted butter, brown sugar, maple syrup, cinnamon, and ¼ teaspoon of the salt in a small bowl until well blended. Set aside. Beat the egg whites in a second medium bowl with an electric mixer at high speed until stiff but moist peaks form, about 2 minutes. Set aside. In a small bowl, whisk the flour, granulated sugar, baking powder, and the remaining ½ teaspoon of salt until uniform. Set aside as well. In a large bowl, whisk the egg yolks, buttermilk, the remaining melted butter, and vanilla until smooth. Stir in the flour mixture with a rubber spatula until moistened. Then gently fold in the beaten whites just until no streaks of white are visible. Fill the prepared muffin tins halfway with batter, smoothing it out to meet the sides of the indentations. Top each with 1 tablespoon of the cinnamon and walnut mixture. Divide the remaining batter equally among the tins, filling them three-quarters full. Bake for 15 to 20 minutes, or until the muffins are well browned and a toothpick inserted in the center of one muffin comes out with a few mosit crumbs attached. Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove the muffins from the pan and cool for 5 minutes more on the rack before serving. Variations: - Add ½ cup semisweet chocolate chips to the batter before stirring in the flour mixture. - Dip top of each baked muffin in Vanilla Dip. To make Vanilla Dip, stir together 2 tablespoons water, 2 teaspoons light corn syrup, and 1/8 teaspoon salt in a small saucepan until the salt dissolves. Place the pan over medium heat and bring to a simmer without stirring. Once it simmers, remove at once from the heat and stir in 1 teaspoon vanilla extract. Stir in 1 ¼ cups confectioners’ sugar in ¼ cup increments until the dip is smooth. Transfer to a medium bowl to cool slightly, about 5 minutes. - Top the muffins with Nut Crunch Topping before baking. To make Nut Crunch Topping stir together ½ cup (3 ¾ ounces) light brown sugar with 3 tablespoons melted & cooled unsalted butter. Add 1/3 cup finely chopped nuts (pecans, walnuts or almonds) and 1 tablespoon plus 1 teaspoon flour. Stir until the mixture can be pressed together into clumps between your fingers. Before baking, sprinkle the topping evenly on the muffin tips by squeezing and crumbling the mixture between your fingers, using approximately 1 ½ tablespoons per muffin. Recipe source: The Ultimate Muffin Book Thursday, July 28, 2011 Friendship Brownies 2/3 cup packed brown sugar 3/4 teaspoon salt 2/3 cup sugar 1 teaspoon baking powder 1/3 cup baking cocoa 1/2 cup semisweet chocolate chips 1/2 cup chopped walnuts ADDITIONAL INGREDIENTS: 3 eggs 2/3 cup vegetable oil 1 teaspoon vanilla Pour the flour into a 1-qt. glass canning jar. On top of the flour, layer the brown sugar, salt, sugar, baking powder, cocoa, chocolate chips and nuts (do not mix--you are layering them). Cover with a tight fitting lid and store in a cool dry place for up to 6 months. TO PREPARE BROWNIES: in a bowl, beat the eggs, oil and vanilla. Add the brownie mix; stir well. Spread into a greased 9-inch square baking pan. Bake at 350 degrees for 34-38 minutes or until a toothpick inserted near the center comes out clean. Cool. Yield: 16 brownies. Peanut Butter Cups 2 sticks butter 1 cup peanut butter 1 3/4 cup graham cracker crumbs 2 1/2 cups powdered sugar (or 2 cups) chocolate chips Melt butter; remove from heat and add peanut butter. Stir until peanut butter is melted in and mixed with the butter. Pour liquid into bowl containing powdered sugar and crumbs (mixed together). Stir ingredients together. Press peanut butter mixture into a 13" x 9" pan. Melt chocolate chips (in microwave or in double boiler on stove top). Spread over top of peanut butter mixture. Cool until chocolate hardens. Cut into small squares and enjoy! Wednesday, July 27, 2011 Broccoli Cranberry Slaw A simple, yummy healthy side dish and oh-so-colorful. 1 package (12 ounces) broccoli coleslaw mix 1 package (3 ounces) dried cranberries 6 green onions, sliced 1/4 cup coleslaw salad dressing In a large bowl, combine the coleslaw mix, cranberries and onions. Add dressing and toss to coat. Refrigerate until serving. Yield: 8 servings Creamy Fruit Salad 2 medium firm bananas, sliced 1 medium apple, diced 1 medium navel orange, peeled and sectioned (we substituted 1 drained can mandarin oranges) 2 tablespoons instant vanilla pudding mix 1 cup (8 ounces) vanilla yogurt In a serving bowl, combine the fruit cocktail, bananas, apple and orange. Combine the pudding mix and yogurt until smooth. Add to fruit mixture; stir to coat. Refrigerate leftovers. Yield: 4-6 servings Bruschetta Chicken 1/2 cup all-purpose flour 2 eggs, lightly beaten 1/4 cup dry bread crumbs 1/4 cup grated Parmesan cheese 4 boneless skinless chicken breast halves (6 ounces each) 1 tablespoon butter, melted 2 large tomatoes, seeded and chopped 3 tablespoons minced fresh basil 1 tablespoon olive oil 2 garlic cloves, minced 1/2 teaspoon salt 1/4 teaspoon pepper Place flour and eggs in separate shallow bowls. In a third bowl, combine bread crumbs and parmesan cheese. Dip chicken in flour, then eggs; coat with bread crumb mixture. Place chicken in a greased 13" x 9" baking dish. Drizzle with butter. Bake, uncovered, at 375 degrees for 25-30 minutes or until a meat thermometer reads 170 degrees. In a small bowl, combine the remaining ingredients. Spoon tomato mixture over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Monday, July 25, 2011 Peanut Butter Banana Cream Pie Peanut Butter Banana Cream Pie Vanilla Wafer Crust: 6 ounces vanilla wafer cookies 6 tablespoons (3/4 stick, 3 ounces) cold unsalted butter, cut into ½-inch cubes 2 tablespoons sugar Banana Pudding Filling: 1/3 cup sugar 1 ½ tablespoons cornstarch 1/8 teaspoon salt 1 cup heavy cream ½ cup whole milk 2 large egg yolks 1 vanilla bean (or 1 teaspoon vanilla extract) 1 tablespoon unsalted butter 3 ripe bananas, peeled 2 tablespoons orange juice Peanut Butter Topping: 3 ounces cream cheese, softened ½ cup confectioners’ sugar 1 teaspoon pure vanilla extract 1/3 cup creamy peanut butter (do not use old-fashioned or freshly ground) 2/3 cup heavy cream, chilled Assembly (optional): 1 ripe banana, peeled 1 tablespoon orange juice Chocolate covered peanuts Preheat the oven to 350 degrees F. Place the vanilla wafer cookies, butter, and sugar in a food processor. Pulse in short bursts until the mixture resembles a moist crumb. Turn the mixture out into your pie plate and press it into the bottom and up the sides. Using the back of a large spoon will help you to create an even crust. Bake the crust until it is golden brown, 10 to 12 minutes. If it begins to puff while baking, use the back of the spoon to press it gently down. Allow the baked crust to cool completely. In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly, while whisking continuously, stream in the cream, then the milk. Add the egg yolks. Cut the vanilla bean in half lengthwise and, using the tip of the knife or a small teaspoon, scrape the seeds into the saucepan. Whisk until the mixture is combined. Discard the bean. Turn the heat to medium-high and, whisking occasionally, bring the mixture to a boil, about 5 minutes. Remove the pan from the heat, add the butter, and stir vigorously for about 2 minutes to release excess heat. Spread the warm pudding over the cooled crust and chill the pie until the filling is completely cool, about 1 hour. After the filling has chilled, thinly slice the bananas on a diagonal. Toss the slices in the orange juice,. Transfer the banana slices to a paper towel and pat them dry. Arrange them in a single layer over the pudding to cover it completely. Return the pie to the refrigerator while making the peanut butter topping. In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and confectioners’ sugar until smooth. Add the vanilla and peanut butter, and beat until just combined. In a clean bowl of a standing mixer, use the mixer fitted with the whisk attachment and whip the cream until soft peaks form. Remove the bowl from the mixer and, with a rubber spatula, gently fold the whipped cream into the peanut butter mixture until the topping is uniform in color. Spread the peanut butter layer evenly over the bananas on the pie. Chill for at least 3 hours or as long as 8 hours. Just before serving, thinly slice the banana on a diagonal and toss it with the orange juice. Arrange the banana slices around the top edge of the pie, then arrange chocolate-covered peanuts around the edges of the banana slices, if desired. (I used chocolate shavings to garnish the pie instead.) Serve immediately. The pie tastes best if eaten within 24 hours. On the rare occasion that you have leftovers, wrap the pie in plastic wrap and refrigerate it for up to 3 days. Recipe source: Baked Explorations Saturday, July 23, 2011 Berry Cheesecake Ice Cream Berry Sauce: 1/2 cup sugar 1 tablespoon cornstarch 1/2 cup water 1-1/4 cups fresh or frozen berries 1 tablespoon lemon juice Graham Cracker Mixture: 2-1/4 cups graham cracker crumbs (about 36 squares) 2 tablespoons sugar 1/2 teaspoon ground cinnamon 1/2 cup butter or margarine, melted Ice Cream: 1-1/2 cups sugar 1 package (3.4 ounces) instant cheesecake pudding mix 1 quart whipping cream 2 cups milk (I almost always use skim milk) 2 teaspoons vanilla extract In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in berries and lemon juice. Bring to boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. (At this point you can puree the berry mixture and/or strain out the seeds if you are like my family and do not like lumps of fruit and seeds.) Cover and refrigerate until chilled. In a bowl, combine cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 10-15 minutes or until lightly browned. Cool completely on a wire rack; crumble. In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer s directions. (If you need to refrigerate any remaining mixture until ready to freeze, whisk before adding to ice cream freezer because it will have some lumps.) In a large container, layer the ice cream, graham cracker mixture and berry sauce three times; swirl. Freeze. Yield: 2 quarts Friday, July 22, 2011 Fluffernutter Sundae Cake Chocolate, peanut butter, and marshmallow--can you go wrong? This is a fabulous flavor combination! The cake is easy to mix together and results in a tender, chocolatey cake. I don't have Double Dutch dark cocoa, so I used mostly dutch-processed cocoa with a little black cocoa mixed in. I had a little trouble with the marshmallow frosting. Mine REALLY deflated when I added the butter. The frosting tasted incredible, but it was pretty loose. I would recommend using a 7-minute frosting if making a layer cake. The frosting recipe here would be perfect for a 9x13 cake, though. It was very tender, stayed soft, and tasted just like fresh marshmallows. Fluffernutter Sundae Cake Dark Chocolate Cake 2 cups (14 ounces) sugar 2 cups (8 ½ ounces) unbleached all-purpose flour 2 tablespoons (1/2 ounce) cornstarch ¾ cup (2 ¼ ounces) Double Dutch dark cocoa, strained to remove lumps 2 teaspoons baking powder ½ teaspoon baking soda 1 teaspoon salt 4 large eggs ¾ cup (5 ¼ ounces) vegetable oil 2 teaspoons vanilla extract 1 ¼ cups (10 ounces) water Preheat the oven to 350°F. Grease and flour a 9x13-inch pan OR line pan with parchment, and spray the parchment and the pan. Clip the paper to the sides of the pan with paper clips or spring clips to keep the paper from flopping over on the cake. (I used 2 x 9-inch round pans.) In a medium bowl, mix together the dry ingredients. Add the eggs, oil, and vanilla; beat on medium speed for 2 minutes, then scrape the bottom and sides of the bowl. Stir in the water; the batter will be thin. Pour the batter into the prepared pan. Bake the cake for 30 to 35 minutes, or until a cake tester inserted into the center comes out clean. Cool for 15 minutes, then turn out of the pan (if desired), remove the parchment, and allow the cake to cool completely on a rack. Peanut Butter Filling ¾ cup (7 1/8 ounces) creamy peanut butter 1 teaspoon vanilla extract 2 cups (8 ounces) confectioners’ sugar 6 to 8 tablespoons (3 to 4 ounces) milk Place the peanut butter in a mixing bowl with the vanilla. Stir the confectioners’ sugar through a strainer (to eliminate lumps) into the bowl, and mix at low speed until the mixture is crumbly. Add 4 tablespoons of the milk and mix at low speed. You’ll see the mixture’s texture go from crumbly to smooth, but stiff. Stop the mixer and scrape the sides and bottom of the bowl. After that, add the milk, 1 tablespoon at a time, until the filling is smooth and spreadable. Marshmallow Icing 1 packet (2 teaspoons) unflavored gelatin 1 cup (8 ounces) water, divided 2 teaspoons vanilla extract 1 cup (7 ounces) granulated sugar ½ cup (5 ½ ounces) light corn syrup ¼ cup (1 ½ ounces) meringue powder ¼ cup (1/2 stick, 2 ounces) unsalted butter, softened Sprinkle the gelatin over the ¼ cup of the water and add the vanilla. Set the mixture side to let the gelatin soften. In a saucepan set over low heat, stir together the sugar, light corn syrup, and ¼ cup water, cooking and stirring until all of the sugar is dissolved. Bring the mixture to a boil, cover the pan, and cook for 3 minutes, washing down any sugar crystals that may cling to the sides of the pan. Remove the pan from the heat. While the sugar syrup is cooking, combine the meringue powder and the remaining ½ cup of cold water in a medium bowl. Beat until peaks form. Carefully add the hot sugar syrup to the beaten egg whites, then continue to beat until the mixture is stiff and glossy. Melt the softened gelatin in a saucepan set over low heat, or in a microwave. Add ist to the beaten egg whites, and beat until the icing feels cool, about 10 minutes. Beat in the osft butter quickly. Don’t over-beat at this point; if the mixture is too warm, or you beat it too much, you’ll lose volume (though the icing will still taste good). The icing is easy to spread and will have a smooth appearance at this point. Use it right away before it begins to set up. As the icing sets it will develop the texture of soft marshmallows. To assemble the cake: Spread the peanut butter filling over the top of the cake (or between the layers if making a layer cake). Reserve a few tablespoons filling for decorating the top. Spread the marshmallow icing over the entire top (and sides if desired) of the cake. Quickly pipe peanut butter lines (using reserved peanut butter filling) across the cake from side to side and drag a toothpick through perpendicular to the lines for a pretty effect. Recipe Source: King Arthur Flour's The Baking Sheet Winter 2010 Creamy Parmesan Peas and Potatoes Creamy Parmesan Peas and Potatoes 3 tablespoons butter 3 tablespoons flour 1 chicken bouillon cube or 1 teaspoon chicken bouillon granules 1/2 teaspoon salt 1/4 teaspoon black pepper 2 cups milk 3/4 cup freshly grated Parmesan cheese 1 cup sour cream, light or regular In a medium saucepan, melt the butter. Whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, stirring in the chicken bouillon, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes, taking care to adjust the heat accordingly so the sauce doesn’t burn on the bottom. Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove the sauce from the heat and stir in the sour cream. Thin the sauce with a little milk if needed. Add cooked peas and potatoes and toss lightly to coat. Serve immediately. ps - I just guessed on the peas and potatoes amounts; if you try the recipe, please comment and let me know if that is just right, too much, or not enough. Black Beans and Rice So many people here in South Florida make wonderful black beans and rice and it is a staple at most get-togethers. I found this recipe on www.allrecipes.com and the boys said mine tasted just like the dish made by our friend's Portuguese grandmother. 1 pound black beans, washed 7 cups water 1 cup diced fully cooked lean ham 5 cloves garlic, minced 1 1/4 teaspoons pepper 1 1/4 teaspoons ground cumin 1 teaspoon salt 1 bay leaf 1/2 teaspoon liquid smoke (optional) 4 cups chicken broth 2 cups uncooked long grain rice 1 tablespoon red wine vinegar or cider vinegar 2 teaspoons olive or canola oil 3/4 cup shredded cheddar cheese 3/4 cup chopped sweet red pepper 1/4 cup chopped onion 2 tablespoons chopped jalapeno peppers Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches. Bring to a boil for 2 minutes. Remove from the heat; cover and let stand for 1 hour. Drain and rinse beans, discarding liquid. Return beans to pan. Add 7 cups water, ham, garlic, pepper, cumin, salt, bay leaf and liquid smoke (if desired). Bring to a boil. Reduce heat; cover and simmer for 1 1/2 hours or until beans are tender (mine took 2 1/2 hours). Meanwhile, in a saucepan, bring broth and rice to a boil. Reduce heat; cover and simmer for 20 minutes or until rice is tender. Just before serving, discard bay leaf from bean mixture. Take 1 cup of cooked beans and process them in blender or food processor. Add the mashed up beans back to the soup and stir to thicken it a bit. Add vinegar and oil. Serve over rice. Sprinkle each serving with a little cheese, some red pepper, onions and/or some jalapenos. You could also add some chopped fresh cilantro or parsley. Wednesday, July 20, 2011 Pina Colada Muffins These muffins have a tender texture and a mild, pleasing flavor. Yummy! Pina Colada Muffins 2 1/3 cups (10 ounces) flour 2 teaspoons baking soda 1 teaspoon baking powder ½ teaspoon salt One 15 ounce can cream of coconut (you'll find it by the drink mixers in the grocery store--don't confuse it with canned coconut milk) One 8-ounce can crushed pineapple in juice, drained 1 teaspoon rum extract 1 large egg, at room temperature 1 teaspoon coconut extract (optional) Preheat the oven to 400°F. Spray muffin tins with Baker’s Joy. Whisk the flour, baking soda, baking powder, and salt in a medium bowl until uniform. Set aside. In a large bowl, whisk the cream of coconut, pineapple, rum extract, egg and coconut extract (if desired) until well-blended. Stir in the flour mixture until moistened. Fill the prepared muffin tins three-quarters full. Bake for 15 to 20 minutes, or until the muffins are well-browned and a toothpick inserted in the center of one muffin comes out with a few moist crumbs attached. Set the pan on a wire rack to cool for 10 minutes. Gently tip each muffin to one side to make sure it isn’t stuck. If it is, gently rock it back and forth to release it from the tin. Remove the muffins and cool for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an airtight container or in freezer-safe plastic bags. Recipe adapted from The Ultimate Muffin Book. Tuesday, July 19, 2011 Mel's Buttery Cornmeal Crescent Rolls Thursday, July 14, 2011 Chicken Confetti Spaghetti 8 oz spaghetti pasta 10 oz cooked, diced chicken (about 2 1/2 cups) 1 (4-oz) jar diced pimentos (drained) 8 oz trinity mix (fresh diced onions, bell peppers, celery) 1 (10.5-oz) can condensed cream of mushroom soup 1/4 teaspoon kosher salt 1/8 teaspoon pepper 1 (14.5-oz) can reduced-sodium chicken broth 1 1/4 cups shredded sharp Cheddar cheese 1 cup panko bread crumbs Sunday, July 3, 2011 Yeast Bread Mixes CLOVERLEAF DINNER ROLLS Mix 2 tablespoons sugar 3 tablespoons powdered milk 9 ½ ounces unbleached all-purpose flour (Include 1 package dry yeast or 2 ¼ teaspoons of dry yeast in a snack baggie) For the Dough 1 package dough mix (included) 1 package instant yeast (included) 2 tablespoons butter, melted 1 egg, beaten 2/3 cup warm water ¾ teaspoon salt Lightly grease a 12-cup muffin pan To make the dough: Combine the yeast with the dough mix. In a saucepan, combine the water and the butter, cut up into small pieces. Heat until the butter starts to melt. Remove from heat and stir until the butter is completely melted. Pour the water/butter mixture and egg into the dry ingredients. Mix by hand, stand mixer, or bread machine. Sprinkle the salt over the dough and mix in thoroughly. If you need more flour, you can knead it on a lightly floured surface, adding more flour as necessary until a smooth and elastic and very soft ball is formed. Cover and let the dough rise until doubled in bulk about 1 hour. TURN the dough out onto a lightly floured surface and divide it into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth surface. Arrange three balls, smooth side up, in each muffin cup. Cover and let rise until almost doubled, about 30 to 45 minutes. Bake at 350° for 15 to 20 minutes or until golden brown. Yield: 1 dozen QUICKIE STICKIE BUNS Mix 8.5 ounces unbleached all-purpose flour 2 tablespoons powdered milk 2 tablespoons sugar Include 1 package dry yeast or 2 ¼ teaspoons of dry yeast in a snack baggie For the dough 1 package dough mix (included) 1 packet instant yeast (included) 1 cup warm water 2 tablespoons butter 1 egg, beaten ½ teaspoon salt Topping Mix ½ cup brown sugar 1 tablespoon sugar ½ teaspoon cinnamon For the topping: Sugar mixture (included) 3 tablespoons butter 1 ½ teaspoons light corn syrup 1 ½ teaspoons hot water 1/3 cup chopped nuts (optional) Prepare a 12-cup muffin tin by greasing well. To make the dough: Combine the yeast and the dough mix. In a saucepan, combine the water and the butter. Heat until the butter begins to melt. Remove from heat and allow the butter to completely melt. Pour into the dry ingredients with the beaten egg. Mix together—by hand, stand mixer, or bread machine—forming a stiff batter. Sprinkle the salt over the dough and mix thoroughly. Cover; let rise in warm place until light and doubled in size, about 30 to 45 minutes. While dough is rising prepare the TOPPING: Combine all ingredients—except the nuts—in a small saucepan. Heat over low heat, stirring until combined. Spoon a scant tablespoon into prepared muffin cups, using up all the filling. Sprinkle a few nuts, if desired, over the filling. Stir down yeast batter. Drop by scant tablespoons into prepared muffin cups, (use up all the dough). Cover; let rise in a warm place until light and doubled in size, about 30 minutes. (I cover with lightly greased plastic wrap until the dough has risen to the top of the tins. Carefully remove the plastic wrap and allow dough to continue to rise until it is rounded above the tins.) Place pan on foil or cookie sheets to guard against spillovers in oven. Bake at 350° for 22 to 25 minutes until golden brown. Let cool 1 minute; then invert onto wire rack covered with parchment paper or waxed paper. Yield 12 buns HONEY WHEAT ROLLS For the mix: 7 ounces White Whole Wheat Flour 4 ounces unbleached all-purpose flour 1.5 ounces instant mashed potato flakes 1.2 ounces nonfat dry milk Include 1 package dry yeast or 2 ¼ teaspoons dry yeast in a snack baggie For the dough: 1 package dough mix (included) 1 package instant yeast (included) 1 ½ cups lukewarm water ¼ cup unsalted butter, cut into small pieces 3 tablespoons honey (2.25 ounces) 1¼ teaspoons salt Combine the yeast and dough mix together. Place water in a saucepan, add the cut-up butter and heat until butter starts to melt. Remove from heat, stir in the honey until the butter is melted and the honey combined. Check temperature of solution to 100°, then pour into the dry ingredients and mix together—by hand, stand mixer, or bread machine until a cohesive ball of dough forms. Sprinkle the salt over the dough and mix in thoroughly. Remove the dough to a floured surface. Knead until it is smooth and elastic (this is a very soft dough). Place in a greased bowl, cover with lightly sprayed plastic wrap and allow to rise until almost doubled in size. Gently deflate the dough by folding it over on itself, and cover and let rise 30 minutes longer. Turn the dough out onto a lightly floured surface and divide into 12 pieces. Grease one 8-inch round pan. Shape each piece of dough into a ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball. Place 9 balls around the edges with 3 in the middle of the pan. Cover with lightly greased plastic wrap and let rise until almost doubled, about 30 to 45 minutes. Bake in a 350°F oven for 20 to 25 minutes until the top is mahogany brown but the sides are lighter colored. Tip: I used this recipe to make hamburger buns by weighing out 3 ounces of dough, shaping into a ball, placing upon a greased cookie sheet, and pressing down to about ½” height. Cover with lightly greased plastic wrap and let rise until almost doubled. Bake for about 20 to 25 minutes until nicely browned. You will get about 8 buns. Yield: 12 buns HERBED MONKEY BREAD Mix: 2 cups unbleached all-purpose flour (8.50 ounces) 1 tablespoon sugar Include 1 package dry yeast or 2 ¼ teaspoons dry yeast in a snack baggie For the Dough: 1 package dough mix (included) 1 package instant yeast (included) ¾ cup lukewarm water 1 tablespoon vegetable oil 1 large egg, beaten, room temperature 1 teaspoon salt TOPPING Mix: 1/8 teaspoon powdered garlic 1 teaspoon dried parsley flakes ½ teaspoon dried chives ¼ teaspoon dried basil ¼ teaspoon dried oregano For the topping: 1 package herbs (included) ¼ cup butter, melted Lightly grease an 8-inch round cake pan. TO MAKE THE DOUGH: Combine the yeast with the dough mix. In a saucepan combine the water and the vegetable oil. Heat to 100°. Pour into the dry ingredients with the egg and mix together—by hand, stand mixer, or bread machine—forming a cohesive ball of dough. Sprinkle the salt over the dough and mix in thoroughly. Knead on a lightly floured surface until it is soft and smooth. Place the dough in a greased bowl, cover, and let rise in a warm place until the dough is noticeably puffy, about 45 minutes to 1 hour. TURN the dough out onto a lightly floured surface, and divide it into 16 to 18 pieces. Roll into balls by pulling the dough under and toward the center bottom and rolling in the palm of your hand. Make the TOPPING: Combine the herb packet in the melted butter. Dip rolls in the butter mixture; arrange in a greased 8” round pan. Pour any remaining butter mixture over the top. Cover the pan, and let the bread rise for 30 to 60 minutes, till it’s visibly puffy. Towards the end of the rising time, preheat the oven to 350°F. TO BAKE THE BREAD: Uncover the pan and bake the bread for 25 to 30 minutes until it’s golden brown. Cover the pan with foil during the last 20 minutes of baking, if it seems to be browning too quickly. Transfer the pan to a rack and let cool for 5 minutes, before removing to a wire rack. Yield: one 8” round pan. CINNAMON-SUGAR BREAD Mix: 2 cups all-purpose flour (8.50 ounces) 1 tablespoon sugar Include 1 package dry yeast or 2 ¼ teaspoons dry yeast in a snack baggie For the dough: 1 package dough mix (included) 1 package instant yeast (included) ¾ cup lukewarm water 1 tablespoon vegetable oil 1 large egg, beaten, room temperature 1 teaspoon salt Sugar Coating Mix: ½ cup granulated sugar 1 ½ teaspoons cinnamon For the sugar coating: 1 package sugar mixture (included) 3 tablespoons melted butter Lightly grease an 8-inch round cake pan. TO MAKE THE DOUGH: Combine the yeast with the dough mix. In a saucepan combine the water and vegetable oil and heat to 100°. Pour into the dry ingredients with the egg, and mix together—by hand, stand mixer, or bread machine—forming a cohesive ball of dough. Sprinkle the salt over the dough and mix in thoroughly. Knead on a lightly floured surface, adding flour as needed, to make a soft smooth ball. Place the dough in a greased bowl, cover, and let rise in a warm place until the dough is noticeably puffy, about 45 minutes to 1 hour. Place the sugar mixture packet in a small bowl. In another small bowl melt the butter. TURN the dough out onto a lightly floured surface and divide it into 16 to 18 pieces. Roll into balls by pulling the dough to the underside and rolling in the palms of your hands. Dip rolls in the melted butter, then into the cinnamon-sugar mixture to coat. Place the coated balls in a single layer in the prepared pan. Pour any remaining butter over the balls, and sprinkle any remaining cinnamon-sugar over the top. Cover and let rise in a warm place until puffy, 45 minutes to an hour. TO BAKE THE BREAD: Preheat the oven to 350°F while the dough is rising. Bake the bread in the lower third of the oven until it’s golden brown and the top feels firm when tapped, 25 to 30 minutes. Cover the pan loosely with foil during the last 20 minutes of baking, if it seems to be browning too quickly. TRANSFER the pan to a rack and let cool for 5 minutes. Place a plate that is at least 1” wider than the pan on top of the pan. Using oven mitts, carefully invert the bread onto the plate. Serve warm or at room temperature. YIELD: one 8-inch round pan PULL-APART CHEESE BREAD Mix 2 cups unbleached all-purpose flour (8.50 ounces) .75 ounces instant potato flakes .75 ounces nonfat dry milk 1 tablespoon sugar (7/8 ounce) Include 1 package dry yeast or 2 ¼ teaspoons dry yeast in a snack baggie For the dough: 1 package dough mix (included) 1 package instant yeast (included) ¾ cup lukewarm water 1 tablespoon butter, cut into small pieces or 1 tablespoon vegetable oil 1 large egg, beaten, room temperature 1 teaspoon salt COATING: Mix: 1/3 cup dry cheese powder sauce mix 2 teaspoons pizza seasoning OR 3 tablespoons grated Romano cheese 3 tablespoons grated Parmesan cheese ¼ teaspoon garlic powder Cheese coating: 1 package coating mix (included) 4 tablespoons melted butter Combine the yeast with the dough mix. In a saucepan combine the water and butter and heat until the butter starts to melt. Remove from heat and continue stirring to melt the butter. Check the temperature at 100°. Mix into the dry ingredients with the egg, and mix—by hand, a stand mixer, or a bread machine set on the dough cycle—to make a soft dough. Sprinkle the salt over the dough and mix in thoroughly. On a floured surface, knead to a soft, smooth dough. Place in a lightly greased container and allow it to rise for 60 to 90 minutes, until it’s just about doubled in bulk. Gently transfer the dough to a lightly floured work surface. Divide the dough into 16 to 18 pieces. Lightly grease an 8-inch round pan. Pour a generous layer of olive oil in the bottom of the pan, to coat. Make the coating: put the cheese mixture in a small bowl. Put the melted butter in another small bowl. Dip each ball in the butter, then the coating, then place in the pan in a single layer; you’ll need to squeeze them in. Pour any left over butter and cheese over the balls. Cover with lightly greased plastic wrap and allow to rise to be quite puffy, about 30 to 45 minutes. Towards the end of the rising time, preheat the oven to 350°F. Uncover the pan. Bake the bread for 25 to 30 minutes, until it’s golden brown. Remove from the oven, and turn it out of the pan onto a rack. Serve warm. Yield: one 8-inch round pull-apart loaf
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utorak, 30. travnja 2013. Kuvarijacije-Izvrnuta torta sa bananama KuVarijacije su mjesečna igra namijenjena vlasnicima food blogova sa područja bivše Jugoslavije. Osnovna ideja je da svi sudionici pripreme isto jelo i objave post o njemu istog dana, najčešće zadnjeg u mjesecu. U postu prokomentiraju svoja zapažanja o receptu i eventualne poteškoće u pripremi istog. U travnju smo pripremali Izvrnutu tortu sa bananama. Ovo je jedan vrlo jednostavan i brz recept. Ja općenito obožavam kolače sa karamelom tako da sam ja bila izuzetno zadovoljna kolačem. Očekivala sam da će i degustatori podijeliti moje oduševljenje ali nekako su mlako dočekali ovaj kolač. Očito je da i nisu bili pregladni jer ova tortica je apsolutno prefina i apsolutno je za preporučiti. RECEPT: Verzija za ispis ZA KARAMEL: 150 g muscovado šećera 75 g maslaca ZA TIJESTO: 250 g brašna 2 žličice praška za pecivo 225 g šećera u prahu 125 g rastopljenog maslaca 2 jaja 80 ml mlijeka 3-4 banane Maslac i muskovado šećer otopite u loncu na vatri srednje jačine. Miješajte dok smjesa ne postane glatka. Istresite ga u okrugli kalup za pite. Banane narežite na šnitice i poredajte ih u koncentričnim krugovima preko karamela.U prikladnu posudu prosijte brašno, prašak za pecivo i šećer u prahu.Lagano izmiješajte jaja sa mlijekom pa ih dodajte u suhe sastojke zajedno sa rastopljenim maslacom. Dobro promiješajte da dobijte glatku smjesu.Dobivenu smjesu nanesite na banane i zagladite površinu.Pecite u pećnici zagrijanoj na 180°C 30-40 minuta.Pričekajte da se kolač malo prohladi, a zatim ga istresite na tanjur. U travnju smo pripremali Izvrnutu tortu sa bananama. Ovo je jedan vrlo jednostavan i brz recept. Ja općenito obožavam kolače sa karamelom tako da sam ja bila izuzetno zadovoljna kolačem. Očekivala sam da će i degustatori podijeliti moje oduševljenje ali nekako su mlako dočekali ovaj kolač. Očito je da i nisu bili pregladni jer ova tortica je apsolutno prefina i apsolutno je za preporučiti. RECEPT: Verzija za ispis ZA KARAMEL: 150 g muscovado šećera 75 g maslaca ZA TIJESTO: 250 g brašna 2 žličice praška za pecivo 225 g šećera u prahu 125 g rastopljenog maslaca 2 jaja 80 ml mlijeka 3-4 banane Maslac i muskovado šećer otopite u loncu na vatri srednje jačine. Miješajte dok smjesa ne postane glatka. Istresite ga u okrugli kalup za pite. Banane narežite na šnitice i poredajte ih u koncentričnim krugovima preko karamela.U prikladnu posudu prosijte brašno, prašak za pecivo i šećer u prahu.Lagano izmiješajte jaja sa mlijekom pa ih dodajte u suhe sastojke zajedno sa rastopljenim maslacom. Dobro promiješajte da dobijte glatku smjesu.Dobivenu smjesu nanesite na banane i zagladite površinu.Pecite u pećnici zagrijanoj na 180°C 30-40 minuta.Pričekajte da se kolač malo prohladi, a zatim ga istresite na tanjur. Objavio/la Petra Kranjica u 18:41 Broj komentara: 5: Oznake: banane, karamel, kuVarijacije ponedjeljak, 29. travnja 2013. Ajme, koliko nas je! Slanutak Ajme, koliko nas je! je prva igra nastala na food blog prostoru bivše Jugoslavije. Igra je započela u kolovozu 2008 na inicijativu food blogerice Snježane. Nakon drugog kruga igre u kojoj je sudjelovalo čak 12 sudionika, reakcijom osnivačice igra je dobila ime. Tema mjeseca travnja je slanutak a domaćica je Tanja. Slanutak najčešće jedemo u obliku nekog variva ali prije par tjedana mi je za oko zapela ova fotka i tek sam kasnijim pažljivim čitanjem vidjela da se u tijestu koristi slanutak što mi je savršeno odgovaralo za ovomjesečni krug Ajme. Kao što možete primijetiti moja torta je malo mrvljivija od originala. U nedjelju, kada sam radila ovu tortIcu mislima sam bila negdje drugdje a ne u kuhinji tako da sam u tijesto zaboravila staviti jaja. Kolač je odličan usprkos nedostatku jaja. U odnosu na original recepta malo sam reducirala količinu začina jer mi se činilo da bi mi ih ipak bilo malo previše. RECEPT: TIJESTO: 400 g kuhanog slanutka 5 jaja 120 g šećera 1,5 žličica mljevenog cimeta 1 žličica mljevenog kardamoma 2 žličice vanilin šećera 2 žlice jabučnog octa Prstohvat soli 75 g kokosa Naribana kora 1 limuna 3-4 jabuke GLAZURA: 200 g krem sira 4 žlice šećera u prahu Sok pola limuna Malo nasjeckanih oraha za posip Zagrijte pećnicu na 200 C i namastite i pobrašnite kalup promjera 20 cm. U blender stavite slanutak, šećer, jaja, cimet, kardamom, vanilin šećer, jabučni ocat, sol, kokos i naribanu koru limuna pa sve dobro izradite dok ne dobijete glatku smjesu. Jabuke operite pa ih narežite na četrvrtine i očistite od koštica. Očišćene jabuke narežite na tanke šnitice. U pripremljeni kalup stavite četvrtinu smjese, zagladite površinu pa na tijesto složite šnitice jabuka. Ponavljajte dok ne potrošite svo tijesto i sve jabuke i to tako da tijesto bude na vrhu. Pecite tortu 35-40 minuta dok ne dobije lijepu zlatno žutu boju. Ohladite. Prije posluživanja na tortu stavite glazuru: pomiješajte krem sir sa šećerom u prahu i limunovim sokom. Dobivenom glazurom premažite tortu i posipajte nasjeckanim orasima. Objavio/la Petra Kranjica u 20:35 Broj komentara: 6: Oznake: Ajme koliko nas je, jabuke, slanutak nedjelja, 28. travnja 2013. Daring bakers-Savarin Domaćica ovomjesečnog izazova Daring bakersa bila je Natalia sa bloga Gatti fili e farina. Natalia nas je izazvala da ovoga mjeseca pripremimo savarin. I stvarno je bio izazov. Da se razumijemo, nije da je komplicirano pripremiti savarin samo što je proces pripreme stvarno malo duži, to nije slastica koja se priprema na brzinu, treba dobro isplanirati vrijeme. Inače se klasični savarin priprema u kalupu u obliku prstena, nešto kao kalup za kuglof samo što nema onih ukrasnih ispupčenja. Meni se učinilo zgodnim napraviti savarin u kalupu za muffine tako da svatko na tanjur dobije svoj mali savarin a ne šnitu velikog. Nadam se nitko nije uvrijeđen što sam naslovila ovaj recept savarin kada to on tehnički to i nije. Ovo je prvi puta da sam radila a isto tako i jela savarin. Poprilično zanimljiva slastica, sočno kruhasto tijesto posluženo sa finom kremom i svježim voćem. Ja sam se odlučila za jagode jer su na plac upravo stigle prve domaće. RECEPT: Verzija za ispis ZA TIJESTO: 175 g brašna 1 žlica mlake vode 1 žličica instant kvasca 3 jaja 2 žlice šećera 40 g maslaca + za kalup i radnu površinu 1 žličica naribane limunove korice Prstohvat soli SIRUP: 0,5 l vode Sok i kora 1 limuna 120 g šećera ZA PREMAZ: 1 žlica marmelade od marelice 1 žlica vode ZA KREMU: 250 ml mlijeka 60 g šećera 1 jaje 1 žumanjak 20 g škrobnog brašna 125 ml slatkog vrhnja ZA POSLUŽIVANJE: svježe voće po želji Za savarin: u manjoj posudi pomiješajte žlicu vode, 15 g brašna i kvasac. Pokrite prozirnom folijom i ostavite na toplom mjestu da se diže 1 sat. Nakon 30 minuta odvojite žumanjke od bjelanjaka. Žumanjke odložite za kasnije, a bjelanjke miksajte uz postepeno dodavanje brašna. Miksajte dok ne umiješate svo brašno. Dobivenu smjesu pokrijte prozirnom folijom pa je ostavite da odstoji 30 minuta. Spojite obje odstajale smjese i počnite miksati mikserom na najsporijoj brzini. Dodajte jedan po jedan žumanjak i miksajte dok se sve dobro izmiješa. Na kraju umiksajte omekšali maslac. Tijesto pokrijte prozirnom folijom i ostavite ga na toplom mjestu da se diže sve dok mu se volumen ne udvostrući. To će potrajati otprilike 3 sata. Namastite 6 kalupa za muffine. Maslacem lagano premažite radnu površinu, ruke i plastičnu špahtlu za tijesto. Na namašćenu radnu površinu istresite dignuto tijesto i nekoliko puta ga preklopite. Nakon preklapanja ostavite ga na radnoj površini 15-ak minuta da se odmori. Nakon 15 minuta podijelite tijesto na 6 jednakih dijelova pa ga stavite u pripremljene kalupe za muffine. Stavite na toplo mjesto i ostavite da se diže jedan sat. Zagrijte pećnicu na 170 C. Dignuto tijesto stavite u pećnicu u pecite ih 25 minuta dok vrh ne bude lijepe zlatno žute boje. Dok se savarini peku pripremite sirup: u lonac stavite vodu, šećer i koru limuna. Kuhajte dok se šećer ne rastopi. Maknite sa vatre i dodajte limunov sok pa ostavite da se ohladi. Pečene savarine izvadite iz kalupa pa ih ostavite da se ohlade. Ohlađene savarine uronite u ohlađeni sirup. Kako savarini plutaju u sirupu ja sam ih opteretila tanjurom tako da budu u potpunosti uronjeni u sirup.kada se dobro natope izvadite ih van i stavite ih na žicu da se ocijede od viška tekućine. Zagrijte marmeladu sa vodom pa time premažite ocijeđene savarine. Za kremu; u loncu pomiješajte mlijeko i šećer i stavite na umjerenu vatru dok ne zakipi. U prikladnoj posudi pomiješajte jaje, žumanjak i škrobno brašno. U smjesu jaja dodajte vrlo malo kipućeg mlijeka kako bi temperirali smjesu. Vratite sve u vruće mlijeko i kuhajte na laganoj vatri uz stalno miješanje dok se smjesa ne zgusne. Skuhanu kremu maknite sa vatre i ohladite. Slatko vrhnje istucite u čvrsti šlag pa ga pomiješajte sa ohlađenom kremom. Savarine poslužite sa žlicom kreme i svježim voćem po želji. Objavio/la Petra Kranjica u 17:28 4 komentara: Oznake: daring bakers petak, 26. travnja 2013. FBI rukavice Možda ste primijetile da sam u fazi promjene izgleda bloga, nekako mi vrijeme za malo promjene. Iz tog razloga ovaj post izgleda malo neuredno, naime nisam znala da fotografije za moj novi izgled bloga moraju biti portretno orijentirane pa zato malo strše izvan okvira. Ispričavam se, ali još uvijek učim, biti će bolje s vremenom. FBI rukavice su dvomjesečna igra namijenjena vlasnicima food blogova sa područja bivše Jugoslavije. Igru je osmislila i pokrenula food blogerica Mamajac. Ideja igre ja da blogeri glasanjem sami odaberu blog koji žele istražiti, zatim odaberu recept ili više njih koje žele isprobati sa bloga koji je pobijedio u glasanju a zatim u postu objave osvrt na isprobano. U tijeku je igra za ožujak i travanj a pod istragom je Ivana koja ima čak dva bloga na kojima je aktivna So i biber i Dolce fooda. Od svih divnih stvari koje je Ivana skuhala ja sam odabrala sljedeće; PAIN A L ANCIENE Kako sam u nekoj pekarskoj fazi ovaj recept mi je baš super legao. Naslov pod kojim ga je Ivana objavila, savršen kruh, stvarno stoji. Kruh je odličan i sigurno ću ga još puno puta raditi. RECEPT: Verzija za ispis Najprije stavite vodu u zamrzivač tako da bude vrlo hladna, ne zamrznuta. Brašno prosijte pa mu dodajte sol i kvasac. Na kraju umiješajte vodu. Mijesite dok ne dobijete glatko tijesto. Gotovo tijesto stavite u zdjelu koju ste prethodno premazali sa malo maslinovog ulja, pokrite ga rastezljivom folijom i stavite u hladnjak preko noći. Drugoga dana tijesto izvadite iz hladnjaka i stavite ga na toplo mjesto da se diže dok mu se ne udvostruči volumen, otprilike 2 do 3 sata. FBI rukavice su dvomjesečna igra namijenjena vlasnicima food blogova sa područja bivše Jugoslavije. Igru je osmislila i pokrenula food blogerica Mamajac. Ideja igre ja da blogeri glasanjem sami odaberu blog koji žele istražiti, zatim odaberu recept ili više njih koje žele isprobati sa bloga koji je pobijedio u glasanju a zatim u postu objave osvrt na isprobano. U tijeku je igra za ožujak i travanj a pod istragom je Ivana koja ima čak dva bloga na kojima je aktivna So i biber i Dolce fooda. Od svih divnih stvari koje je Ivana skuhala ja sam odabrala sljedeće; PAIN A L ANCIENE Kako sam u nekoj pekarskoj fazi ovaj recept mi je baš super legao. Naslov pod kojim ga je Ivana objavila, savršen kruh, stvarno stoji. Kruh je odličan i sigurno ću ga još puno puta raditi. RECEPT: Verzija za ispis 255 g brašna 1 žličica soli 1 žličica instant kvasca 200 ml vode Najprije stavite vodu u zamrzivač tako da bude vrlo hladna, ne zamrznuta. Brašno prosijte pa mu dodajte sol i kvasac. Na kraju umiješajte vodu. Mijesite dok ne dobijete glatko tijesto. Gotovo tijesto stavite u zdjelu koju ste prethodno premazali sa malo maslinovog ulja, pokrite ga rastezljivom folijom i stavite u hladnjak preko noći. Drugoga dana tijesto izvadite iz hladnjaka i stavite ga na toplo mjesto da se diže dok mu se ne udvostruči volumen, otprilike 2 do 3 sata. Zagrijte pećnicu na najvišu temperaturu koju može proizvesti, mojoj pećnici je najgornja granica 260 C. Kad se tijesto dovoljno diglo istresite ga na pobrašnjenu radnu površinu.Vrlo nježno oblikujte tijesto u oblik bagueta Lim za pečenje obložite papirom za pečenje pa tijesto stavite na pripremljen lim. Zarežite baguet po vrhu oštrim nožem pa ih ostavite da odstoje 5 minuta, pa ga stavite u zagrijanu pećnicu na najdonjnu rešetku. Da bi dobili lijepu koricu na baguetu evo i detaljnog postupka pečenja. Kada upalite pećnicu da se ugrije na najgornju rešetku stavite jedan prazan lim. Pripremite i prskalicu za vodu za sobno bilje i napunite je vodom.. Kada stavite kruh u pećnicu u taj prazan lim ulite šalicu vruće vode kako bi se u pećnici razvila vodena para kao u pravim pekarskim pećima. Isto tako potrebno je prskalicom našpricati bočne zidove pećnice pa onda brzo zatvoriti vrata pećnice. Pazite da ne špricate vodu direktno kruh koji je u pećnici i isto tako da se ne opečete. Nakon trideset sekundi ponovite postupak sa špricanjem bočnih zidova. Nakon trideset sekundi opet ponovite postupak. Znači špricamo bočne zidove pećnice tri puta. Nakon postupka špricanja smanjite temperaturu pećnice na 245 C i pecite ga 5 minuta. Nakon tog okrenite lim sa baguetom za 180 stupnjeva i pecite još 10 do 15 minuta. Pečeni kruh ohladite na rešetki 20 minuta prije posluživanja. CUPCAKES ČUPAVCI Nije da ne radim često čupavce je mi je to jedan od dražih kolača, jer budimo iskreni skoro pa da ne postoji bolji spoj od spoja čokolade i kokosa. Za ove cupcekese sam se odlučila čisto zbog ideje čupavaca u kalupima za muffine. RECEPT: Verzija za ispis ZA TIJESTO: 3 jaja 125 ml ulja 280 g brašna 150 g šećera 1 žličica arome vanilije 1 žličica praška za pecivo 1 dl mlijeka ZA GLAZURU: 80 g maslaca 25 g maslaca 60 g čokolade 1 dl vrhnja za šlag 100 g kokosa Zagrijte pećnicu na 180 C. Kalup za muffine obložite papirnatim košaricama. Brašno prosijte sa praškom za pecivo. Bjelanjke sa šećerom istucite u čvrsti snijeg. Dodajte ulje i polovicu prosijane smjese brašna i praška za pecivo, aromu vanilije, žumanjke, mlijeko i na kraju ostatak brašna. Raspodijelite smjesu u pripremljen kalup za muffine. Pecite u prethodno zagrijanoj pećnici 20-ak minuta. Dok se muffini peku pripremite čokoladnu glazuru. U manji lonac stavite maslac i šećer pa zagrijavajte na umjerenoj vatri dok se maslac ne otopi. Dodajte čokoladu i vrhnje za šlag pa kuhajte uz stalno miješanje dok ne dobijete jednoličnu smjesu. Gotovu glazuru ostavite da se malo prohladi i zgusne. Mlake muffine umačite u glazuru, a zatim ih uvaljajte u kokosovo brašno. KRUH SA MASLINAMA I SUŠENIM RAJČICAMA Tražila sam nešto novo za doručak pa mi je za oko zapeo ovaj kruh i izvrsno je poslužio. Izuzetno je hranjiv i uz čašu jogurta nemate potrebu za nezdravim grickalicama za kojima smo skloni posegnuti da utažimo glad prije ručka. RECEPT: Verzija za ispis 270 g brašna 285 g integralnog brašna 1 prašak za pecivo 2 žličice soli 2 žličice nasjecknog svježeg ružmarina 2 žličice nasjeckanog sviježeg timijana 2 žličice mljevenog papra 30 g šećera 240 ml maslinovog ulja 4 jaja 2 žumanjka 300 ml mlijeka 4 žlice nasjeckanih maslina 4 žlice nasjeckanih sušenih rajčica Ukoliko imate suhe sušene rajčice namočite ih u 240 ml maslinovog ulja ( ulje ćete kasnije potrošiti za kruh). Ukoliko su vaše rajčice već u ulju samo ih nasjeckajte. Zagrijte pećnicu na 175 C. Duguljasti kalup za kruh obložite papirom za pečenje. U prikladnoj posudi pomiješajte suhe sastojke: brašno, integralno brašno, prašak za pecivo, sol, nasjeckani ružmarin i timijan. U drugoj posudi pomiješajte tekuće sastojke: maslinovo ulje, jaja, žumanjke, mlijeko, šećer, nasjeckane masline i sušene rajčice. Dodajte tekuće sastojke suhim sastojcima i pomiješajte. Miješajte tek toliko da se sastojci povežu. Dobivenu smjesu izlite u pripremljeni kalup pa pecite u prethodno zagrijanoj pećnici 45-50 minuta, dok čačkalica ubodena u sredinu kruha ne izađe čista. Pečeni kruh prvo ostavite da se 15-ak minuta ohladi u kalupu pa ga izvadite iz kalupa i stavite ga na rešetku da se ohladi do kraja. FINANCIJERI Financijer su mi savršeno poslužili da potrošim nagomilane bjelanjke u zamrzivaču. Ja sam udvostručila smjesu i dobila 20 muffina uobičajene veličine. Fini su, jedino su za moj ukus malo premasni, sljedeći puta ću malo smanjiti količinu maslaca. RECEPT: ( za 20 muffina) Verzija za ispis 240 g maslaca 160 g mljevenih badema 110 g brašna 220 g šećera u prahu 10 bjelanjaka 4 žlice meda jagode Najprije napravite smeđi maslac; u prikladnom loncu na umjerenoj temperaturi zagrijte maslac uz stalno mješanje. Maslac će nakon nekog vremena početi tamniti, i kada dobije svijetlo smeđu boju, maknite ga sa vatre. U ovoj fazi stalno miješajte maslac jer vrlo lako zagori. Ostavite ga nekoliko minuta da se ohladi. Zagrijte pećnicu n a190 C. Kalupe za muffine obložite papirnatim košaricama. U zdjeli pomiješajte mljevene bademe sa brašnom.Smjesi dodajte prosijani šećer u prahu i lagano umućene bjelanjke te med. Na kraju dodajte i smeđi maslac pa sve dobro izmješajte. Tijesto podjelite u pripremljene kalupe za muffine i na vrh stavite po dvije jagode. Pecite kolače 15-ak minuta. Ostavite ih da se malo ohlade prije posluživanje jer najbolji su mlaki. CUPCAKES ČUPAVCI Nije da ne radim često čupavce je mi je to jedan od dražih kolača, jer budimo iskreni skoro pa da ne postoji bolji spoj od spoja čokolade i kokosa. Za ove cupcekese sam se odlučila čisto zbog ideje čupavaca u kalupima za muffine. RECEPT: Verzija za ispis ZA TIJESTO: 3 jaja 125 ml ulja 280 g brašna 150 g šećera 1 žličica arome vanilije 1 žličica praška za pecivo 1 dl mlijeka ZA GLAZURU: 80 g maslaca 25 g maslaca 60 g čokolade 1 dl vrhnja za šlag 100 g kokosa Zagrijte pećnicu na 180 C. Kalup za muffine obložite papirnatim košaricama. Brašno prosijte sa praškom za pecivo. Bjelanjke sa šećerom istucite u čvrsti snijeg. Dodajte ulje i polovicu prosijane smjese brašna i praška za pecivo, aromu vanilije, žumanjke, mlijeko i na kraju ostatak brašna. Raspodijelite smjesu u pripremljen kalup za muffine. Pecite u prethodno zagrijanoj pećnici 20-ak minuta. Dok se muffini peku pripremite čokoladnu glazuru. U manji lonac stavite maslac i šećer pa zagrijavajte na umjerenoj vatri dok se maslac ne otopi. Dodajte čokoladu i vrhnje za šlag pa kuhajte uz stalno miješanje dok ne dobijete jednoličnu smjesu. Gotovu glazuru ostavite da se malo prohladi i zgusne. Mlake muffine umačite u glazuru, a zatim ih uvaljajte u kokosovo brašno. KRUH SA MASLINAMA I SUŠENIM RAJČICAMA Tražila sam nešto novo za doručak pa mi je za oko zapeo ovaj kruh i izvrsno je poslužio. Izuzetno je hranjiv i uz čašu jogurta nemate potrebu za nezdravim grickalicama za kojima smo skloni posegnuti da utažimo glad prije ručka. RECEPT: Verzija za ispis 270 g brašna 285 g integralnog brašna 1 prašak za pecivo 2 žličice soli 2 žličice nasjecknog svježeg ružmarina 2 žličice nasjeckanog sviježeg timijana 2 žličice mljevenog papra 30 g šećera 240 ml maslinovog ulja 4 jaja 2 žumanjka 300 ml mlijeka 4 žlice nasjeckanih maslina 4 žlice nasjeckanih sušenih rajčica Ukoliko imate suhe sušene rajčice namočite ih u 240 ml maslinovog ulja ( ulje ćete kasnije potrošiti za kruh). Ukoliko su vaše rajčice već u ulju samo ih nasjeckajte. Zagrijte pećnicu na 175 C. Duguljasti kalup za kruh obložite papirom za pečenje. U prikladnoj posudi pomiješajte suhe sastojke: brašno, integralno brašno, prašak za pecivo, sol, nasjeckani ružmarin i timijan. U drugoj posudi pomiješajte tekuće sastojke: maslinovo ulje, jaja, žumanjke, mlijeko, šećer, nasjeckane masline i sušene rajčice. Dodajte tekuće sastojke suhim sastojcima i pomiješajte. Miješajte tek toliko da se sastojci povežu. Dobivenu smjesu izlite u pripremljeni kalup pa pecite u prethodno zagrijanoj pećnici 45-50 minuta, dok čačkalica ubodena u sredinu kruha ne izađe čista. Pečeni kruh prvo ostavite da se 15-ak minuta ohladi u kalupu pa ga izvadite iz kalupa i stavite ga na rešetku da se ohladi do kraja. FINANCIJERI Financijer su mi savršeno poslužili da potrošim nagomilane bjelanjke u zamrzivaču. Ja sam udvostručila smjesu i dobila 20 muffina uobičajene veličine. Fini su, jedino su za moj ukus malo premasni, sljedeći puta ću malo smanjiti količinu maslaca. RECEPT: ( za 20 muffina) Verzija za ispis 240 g maslaca 160 g mljevenih badema 110 g brašna 220 g šećera u prahu 10 bjelanjaka 4 žlice meda jagode Najprije napravite smeđi maslac; u prikladnom loncu na umjerenoj temperaturi zagrijte maslac uz stalno mješanje. Maslac će nakon nekog vremena početi tamniti, i kada dobije svijetlo smeđu boju, maknite ga sa vatre. U ovoj fazi stalno miješajte maslac jer vrlo lako zagori. Ostavite ga nekoliko minuta da se ohladi. Zagrijte pećnicu n a190 C. Kalupe za muffine obložite papirnatim košaricama. U zdjeli pomiješajte mljevene bademe sa brašnom.Smjesi dodajte prosijani šećer u prahu i lagano umućene bjelanjke te med. Na kraju dodajte i smeđi maslac pa sve dobro izmješajte. Tijesto podjelite u pripremljene kalupe za muffine i na vrh stavite po dvije jagode. Pecite kolače 15-ak minuta. Ostavite ih da se malo ohlade prije posluživanje jer najbolji su mlaki. Objavio/la Petra Kranjica u 08:22 Broj komentara: 18: nedjelja, 21. travnja 2013. Churros Provela sam idealan vikend. Ustajanje subota ujutro, plac pa kava pa onda lagana šetnja do palninarskog doma i za rani ručak klasnična planinarska hrana, grah i kobasice. Šetnja do doma pa kratak popodnevni beauty sleep nakon kojeg je uslijedilo muvanje po kuhinji koje je rezultiralo ovim divnim čokoladnim churrosima. Možda i nije idealna proljetna slastica ali baš sam imala želju za nečim sa okusom karamela pa mi se idealno uklopilo u dan. Nadam se da ste iskoristili ovo divno vrijeme vani i proveli vikend negdje na otvorenom, u šetnji ili na biciklu. Ja si idem skuhati kavicu i uvaliti se sa knjigom na terasu da do kraja iskoristim i ovu sunčanu nedjelju. RECEPT: Za tijesto: 250 ml vode 3 žlice maslaca 2 žlice smeđeg šećera Prstohvat soli 240 g brašna 2 žlice kakaa 1 žličice mljevenog cimeta 2 jaja 1 žličica ekstrakta vanilije Za umočiti churros: 70 g šećera 1 žličica mljevenog cimeta Ulje za prženje U prikladni lonac stavite vodu, maslac, smeđi šećer i sol pa kuhajte na umjerenu vatru dok smjesa ne zakipi. Dok se smjesa sa šećerom kuha prosijte brašno sa cimetom i kakaom. Kada smjesa sa šećerom zakipi, maknite je sa vatre i umiješajte prosijanu smjesu brašna, cimeta i kakaa. Pomiješajte. Dodajte još i jaja i ekstrakt vanilije pa mješajte dok ne dobijete glatko tijesto. Zagrijte ulje. U zdjelici pomiješajte 70 g šećera sa žličicom cimeta. Dobiveno tijesto prebacite u dresir vrećicu sa zvjezdastim nastavkom. Istiskujte churrose direktno iz dresir vrećice u vruće ulje. Ja sam istiskivala smjesu duljine otprilike 10 cm i pekla ih po pet komada odjednom. Pecite ih otprilike minutu, onda ih okrenite i pecite ponovno otprilike minutu sa druge strane. Pečene churrose vadite iz vrućeg ulja i slažite ih na tanjur obložen kuhinjskim papirnatim ručnikom koji će upiti masnoću. Još tople churrose uvaljate u pripremljenu smjesu šećera i cimeta. Odmah ih poslužite po želji ili sa čokoladnim ili slanim karamel umakom. Recept za umake možete pronaći ovdje. Recept za umake možete pronaći ovdje. Objavio/la Petra Kranjica u 16:11 Broj komentara: 12: Oznake: karamel, pržene slastice četvrtak, 18. travnja 2013. Pivski kruh Nastavljam sa receptima za kruh. Ja baš i nisam neki ljubitelj bijelog kruha, sa izuzetkom putar štangica, nekako mi je raženi najdraži. Onako je fino gust ima tu neku meni savršenu gustoću i jednostavno mi je najdraži kruh. Volim ga jesti sa svime a posebno mi dobro paše uz domaći pekmez. Čak i ovaj pivski kruh sam jela sa pekmezom i bila sam apsolutno oduševljena. Jedina stvar koja mi se nije dopala na ovom kruhu je ovaj premaz na vrhu, jednostavno nema nikakvoga smisla i sljedeći puta kada ću raditi ovaj kruh premaz ću definitivno preskočiti. RECEPT: Verzija za ispis ZA KVAS: 75 g raženog brašna 75 g brašna T-850 80 ml vode prstohvat kvasca ZA KRUH: 180 ml pive ( ja sam koristila Guinness) 80 g raženog brašna 225 g brašna T-850 1 žličica soli 1,5 žličica kvasca ZA PREMAZ: 50 g rižinog brašna 1 žličica ulja 1 žličica šećera 65 ml pive ( ja sam koristila Guinness) ½ žličice instant kvasca Sastojke za kvas, raženo brašno, brašno T-850, vodu i kvasac stavite u zdjelu i izmješajte.Pokrite rastezljivom folijom i ostavite smjesu da se diže 15-18 sati. Ja volim ovo napraviti navečer a mijesiti kruh sljedeći dan. Drugi dan prvo kvas preselite u veću zdjeli. Dodajte pivu sobne temperature i sol pa sve dobro izmješajte. Počnite pomalo dodavati brašno, prvo umiješajte raženo brašno pa onda i brašno T-850. Na početku možete miješati tijesto kuhačom a kada postane prečvrsto istresite ga na radnu površinu i umijesite ga rukama. Kada tijesto bude glatko i elastično stavite ga u zdjelu koju ste prethodno lagano namastili pa ga prekrijte rastezljivom folijom i ostavite na toplom mjestu da se diže 1 sat. Nakon dizana tijesto premijesite i oblikujte u željeni oblik. Stavite oblikovani kruh na lim obložen papirom za pečenje pa ga ponovno stavite na toplo mjesto da se diže još 15 minuta. Sada pomiješajte sve sastojke za premaz: pomiješajte rižino brašno, ulje šećer, pivu i kvasac. I premaz stavite na toplo da se diže 15 minuta. Nakon 15 minuta premaz namažite na kruh pa gotov kruščić dižite još 1 sat. Kruh pecite u pećnici prethodno zagrijanoj na 190 C 35 minuta. Ohladite prije posluživanja. Objavio/la Petra Kranjica u 19:14 Broj komentara: 8: Oznake: kruh, piva, raženo brašno nedjelja, 14. travnja 2013. Obatzda Na obazdu me prije nekog vremena podsjetila Nevena kada je na svom divnom blogu objavila recept za ovaj fini namaz. Obatzda je tipično bavraski namaz od sira i ona je klasični primjer birgarten hrane. Sviđa mi se taj koncept brze i fine hrane koja se konzumira u vrtu kraj pivnice. Obatzda je poprilično intenzivan namaz, ali meni je izuzetni fina i za vrijeme mog posjeta Munchenu na mom je menu-i bila gotovo svakodnevno. Nema puno mudrosti u pripremi obatzde, sastoji se od camemberta, krem sira i maslaca uz dodatak ljubičastog luka, papra i crvene paprike. Neki dodaju još i češnjak ili naribani hren. Ja sam napravila neku svoju verziju i bila sam poprilično zadovoljna njome. Jedina stvar koju još moram pokušati umijesiti je pumpernickel kruh sa kojim sam je jela u Munchenu. RECEPT: 1 manji ljubičasti luk (sitno nasjeckan) 100 g camemberta 100 g krem sira 20 g omekšalog maslaca ½ žličice mljevene crvene paprike (ja sam stavila ljutu) 2 žličice svježe naribanog hrena Malo sjemenki kima Sol i papar po okusu U prikladnoj posudi vilicom izmješati maslac, krem sir i camembert. Možete ih mješati dugo tako da dobijete glatku smjesu ili nešto kraće tako da se vide komadići camemberta. Dodajte sitno nasjeckani luk, crvenu papriku, hren i sjemenke kima. Sve dobro izmješajte pa posolite i poparite po okusu. Poslužite uz neki fini raženi kruh. Verzija za ispis Verzija za ispis Objavio/la Petra Kranjica u 15:26 Broj komentara: 18: četvrtak, 11. travnja 2013. Kruh sa špinatom i fetom Jako volim jesti kruh. Jedno vrijeme sam čak imala fazu u kojoj sam nakon ručka obavezno morala pojesti šnitu kruha i popiti čašu mlijeka uz njega ili još bolje nagnuti mlijeko direktno iz tetrapaka na što su mojoj mami rasli rogovi. U zadnje vrijeme u meni se propudio "moj pekarski gen" pa mijesim kruh. Nemam za to vremena tokom radnog tjedna ali si zato vikendom dam oduška, tako da u skoroj budućnosti na blogu možete očekivati recepte za kruh. RECEPT: KVAS: (priprema se dan prije) 90 g brašna ( ja sam koristila polubijelo T-850) 120 ml mlake vode ¼ žličice instant kvasca ZA TIJESTO: 200 g špinata Žlica maslaca 300 ml mlake vode 60 g raženog brašna 150 g integralnog brašna 240 g brašna ( ja sam koristila polubijelo T-850) ½ žličice instant kvasca 1 žličica soli 200 g fete Kvas ili starter priprema se dan prije. U posudi pomiješati brašno, vodu i instant kvasac pa je omotati rastezljivom folijom i ostaviti da odstoji na sobnoj temperaturi 12-16 sati. Drugoga dana prvo špinat oprati, očistiti i nasjeckati. Na tavici rastopiti žlicu maslaca pa dodati nasjeckani špinat i pirjati na laganoj vatri dok ne uvene. Špinat istresti na kuhinjski ručnik i osušiti je od viška tekućine. U zdjelu staviti kvas i vodu. Umiješati raženo i integralno brašno, sol i kvasac i sve dobro izmiješati. Ostaviti da odstoji 10 minuta. Nakon 10 minuta stajanja tijesto istresti na lagano pobrašnjenu radnu površinu. Dodati brašno i rukama mijesiti tijesto dok ne potrošite svo brašno. Ostaviti da se tijesto odmori 5 minuta. Razvaljati tijesto u pravokutnik dimenzija 20 x 30 cm pa po njemu posipati špinat i lagano namrvljenu fetu. Ponovno sve umijesiti da se špinat i feta rasporede po tijestu. Lagano nauljiti zdjelu i u nju staviti pripremljeno tijesto, pokriti ga kuhinjskom krpom i dizati ga dva sata. Nakon dva sata oblikovati tijesto po želji. Pripremljeni hljepčićestaviti na lim obložen papirom za pečenje pa ga pokriti kuhinjskom krpom i dizati na toplom mjestu 1 sat. Nakon dizanja kruh ukrasno zarežite nožićem i stavite ga peći u pećnicu prethodno zagrijanu na 220 C 30-35 minuta. Verzija za ispis Verzija za ispis Objavio/la Petra Kranjica u 20:51 23 komentara: ponedjeljak, 1. travnja 2013. Kolač od kokosa Ovo je kolač koji sam neko vrijeme vrlo često radila, zato jer ima bar za mene savršenu kombinaciju sastojaka, čokoladu, kokos i rum. Razlog zbog kojeg ga sada već neko dulje vremena nisam radila je jednostavan, izgubila sam recept. Ovaj recept potječe iz vremena prije interneta a pronašla sam ga u specijalnom izdanju Mile koja je u to vrijeme izlazila ako se ne varam dva puta godišnje; jednom prije Božića a drugi puta prije Uskrsa. Možda je bilo još pokoje izdanje i između ali se toga baš i ne sjećam. Uglavnom ovaj recepte u objavljen u jednom od tih specijala i ja ga nikada nisam prepisala u svoju bilježnicu isprobanih recepata. To izdanje Mile sam nekom posudila i taj netko (neka se nitko ne osjeća prozvanim) mi taj dotični časopis nikada nije vratio. Ali kako svakoga od nas ponekada prati sreća u životu tako se i meni osmjehnula. Par dana prije Božića prošle godine otišli smo na kavu kod prijatelja kako bi im klincima odnijeli božićne poklone. Frendica je bila sva u priprema oko Božića i baš je listala svoje kuharice u potrazi za nekim kolačem koji bi napravila. Kako je ona listala tako sam se i ja uhvatila listanja kuharica. Nakon neke druge ili treće naišla sam i na to famozno izdanje Mile. Nisam ga odmah prepoznala ali listajući naišla sam na ovaj sada već prežaljeni recept. Nisam sigurna jel vam se to ikada dogodilo, mislim da pronađete nešto za što ste mislili da je izgubljeno u nepovrat. Mojem veselju nije bilo kraja, to mi je bio kao najbolji božićni poklon ikada. Čim sam došla doma recept sam prepisala u bilježnicu a sada ga tipkam i ovdje tako da budem sigurna da ga više neću izgubiti. Mjere sastojaka su za veliki kalup od pećnice, onaj dimenzija cca 30 x 30 cm. RECEPT: Za tijesto: 200 g maslaca 260 g šećera 4 jaja 100 ml ruma 300 g kokosa 100 ml mlijeka 260 g brašna 140 g čokolade 1 prašak za pecivo čokoladna glazura kokos za posipanje Lim dimenzija 30 x 30 cm namastiti i pobrašniti. Pećnicu zagrijati na 180 C. Čokoladu otopiti na pari. U otopljenu čokoladu dodati rum kokos pa sve dobro izmiješati. Odložiti sa strane za kasnije. Maslac otopiti tako da bude tekući pa ga ostaviti da se malo prohladi. Jaja sa šećerom miksati dok smjesa ne bude pjenasta i vrlo svijetla. Špatulom umiješati brašno prosijano sa praškom sa pecivo,otopljeni prohlađeni maslac i mlijeko. Dodati smjesu sa kokosom pa sve dobro izmiješati. Dobivenu smjesu staviti u lim, zagladiti površinu pa staviti peći u prethodno zagrijanu pećnicu. Peći 30 do 35 minuta. Na još topli kolač staviti čokoladnu glazuru pa posipati kokosom. Prije posluživanja kolač ohladiti i narezati po želji. Verzija za ispis Objavio/la Petra Kranjica u 15:01 Broj komentara: 16: Oznake: čokolada, kocke, kokos, recepti iz bilježnice Pretplati se na: Postovi (Atom)