From Pioneer Women
3 cups flour
1 Tbs baking powder
1 tsp salt
1/2 tsp ground nutmeg
1 cup sugar
2/3 cup shortening
2 eggs
1 cup milk
for coating
melted butter
sugar
cinnamon
Heat oven to 350 degrees and lightly grease mini muffin pan.
Stir together flour, baking powder, salt and nutmeg.
In separate bowl cream shortening and sugar. Add in the eggs.
Alternately add in the flour and milk into the creamed sugar mixture, beating after each addition.
Fill the muffin cups 2/3 full with batter and bake for 15-20 minutes.
Combine sugar and cinnamon.
Dip the muffins in the melted butter then coat them with the cinnamon sugar mixture.
Friday, July 8, 2011
Sunday, May 29, 2011
cinnamon rolls
This is a combination of the Pioneer Women rolls and my family rolls that I have made for years. The dough is from the Pioneer Women Cooks.
For the dough you will need
4 cups milk
1 cup vegetable oil
1 cup sugar
2 packages active dry yeast (4 1/2 tsp)
9 cups flour
1 heaping tsp baking powder
1 tsp baking soda
1 Tablespoon salt
Heat the milk, oil, and sugar in a saucepan over medium heat watching carefully to make sure it does not boil. Allow the mixture to cool to lukewarm. Once the milk has cooled down sprinkle the yeast over it and allow it to sit for 1 minute. Add in 8 cups of the flour and stir until just combined. Cover and allow to rest in a warm place for 1 hour. Add the baking powder, baking soda, salt, and remaining 1 cup of flour and stir thoroughly to combine. At this point the dough can either be used right away or it can be refrigerated for up to three days.
For the filling you will need
about 2 cups brown sugar
about 1 cup melted butter
cinnamon
Roll out one third of the dough into a rectangle about 10x20 inches. Cover with a layer of the melted butter followed by sugar and cinnamon. Roll the dough tightly toward you to make a tight log. Pinch the seem together. Poor some melted butter into a deep baking dish and spread around. Cut the cinnamon rolls with a sharp knife and transfer to baking dish making sure to leave room for the rolls to expand. Repeat with the remaining dough. It will make about 40-50 rolls.
Preheat the oven to 375 F and allow the rolls to set for at least 20 minutes before baking. Bake until golden brown any where from 13-20 minutes.
For the dough you will need
4 cups milk
1 cup vegetable oil
1 cup sugar
2 packages active dry yeast (4 1/2 tsp)
9 cups flour
1 heaping tsp baking powder
1 tsp baking soda
1 Tablespoon salt
Heat the milk, oil, and sugar in a saucepan over medium heat watching carefully to make sure it does not boil. Allow the mixture to cool to lukewarm. Once the milk has cooled down sprinkle the yeast over it and allow it to sit for 1 minute. Add in 8 cups of the flour and stir until just combined. Cover and allow to rest in a warm place for 1 hour. Add the baking powder, baking soda, salt, and remaining 1 cup of flour and stir thoroughly to combine. At this point the dough can either be used right away or it can be refrigerated for up to three days.
For the filling you will need
about 2 cups brown sugar
about 1 cup melted butter
cinnamon
Roll out one third of the dough into a rectangle about 10x20 inches. Cover with a layer of the melted butter followed by sugar and cinnamon. Roll the dough tightly toward you to make a tight log. Pinch the seem together. Poor some melted butter into a deep baking dish and spread around. Cut the cinnamon rolls with a sharp knife and transfer to baking dish making sure to leave room for the rolls to expand. Repeat with the remaining dough. It will make about 40-50 rolls.
Preheat the oven to 375 F and allow the rolls to set for at least 20 minutes before baking. Bake until golden brown any where from 13-20 minutes.
Sunday, May 23, 2010
Naan
Basic Naan Dough
About 5 cups white flour, plus some for dusting
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp sugar
2 Tbs plain yogurt
1 cup milk
1 egg
1 Tbs unsalted butter melted, plus 1 cup unsalted butter melted for assorted other uses
2 Tbs canola oil
Topping Suggestions.
1/2 tsp nigella (type of seed) and 2 tsp beige sesame seeds, optional
sugar and cinnamon
garlic
onions
Sift the flour baking powder, baking soda, and salt.
Put the sugar and yogurt in a large mixing bowl, beat with an electric mixer. Beat in the milk and 1 cup of water. Beat in 2 cups of flour mixture a small amount at a time. Batter should look pasty. Beat the egg and 1 Tbs of melted butter. Slowly add in another 2 cups of flour mixture, dough should be very elastic. Add enough additional flour to make a soft, sticky dough. Knead briefly with oiled hands and divide dough into eight balls. Dust baking tray generously with flour and place balls on the tray. Press on each ball with oiled hand to flatten. Cover and allow to rise for at least 30 minutes. Tray can also be refrigerated up to 48 hours.
To make Naan: Turn on oven broiler and place pizza stone about 5 inches from heat source. Dip bottom of patty in flour. With buttered hands press down on the patty enlarging it into tear shape about 9 by 5 inches. Dab with more melted butter and sprinkle with desired topping. Stretch Naan until it is about 12 inches long and 7 inches wide. Now put Naan on stone and bake for just over one minute. Turn so it doesn't stick to the stone and browns evenly. Remove from oven, dab with more melted butter and serve.
About 5 cups white flour, plus some for dusting
1 1/2 tsp baking powder
1 tsp baking soda
1/2 tsp salt
1 1/2 tsp sugar
2 Tbs plain yogurt
1 cup milk
1 egg
1 Tbs unsalted butter melted, plus 1 cup unsalted butter melted for assorted other uses
2 Tbs canola oil
Topping Suggestions.
1/2 tsp nigella (type of seed) and 2 tsp beige sesame seeds, optional
sugar and cinnamon
garlic
onions
Sift the flour baking powder, baking soda, and salt.
Put the sugar and yogurt in a large mixing bowl, beat with an electric mixer. Beat in the milk and 1 cup of water. Beat in 2 cups of flour mixture a small amount at a time. Batter should look pasty. Beat the egg and 1 Tbs of melted butter. Slowly add in another 2 cups of flour mixture, dough should be very elastic. Add enough additional flour to make a soft, sticky dough. Knead briefly with oiled hands and divide dough into eight balls. Dust baking tray generously with flour and place balls on the tray. Press on each ball with oiled hand to flatten. Cover and allow to rise for at least 30 minutes. Tray can also be refrigerated up to 48 hours.
To make Naan: Turn on oven broiler and place pizza stone about 5 inches from heat source. Dip bottom of patty in flour. With buttered hands press down on the patty enlarging it into tear shape about 9 by 5 inches. Dab with more melted butter and sprinkle with desired topping. Stretch Naan until it is about 12 inches long and 7 inches wide. Now put Naan on stone and bake for just over one minute. Turn so it doesn't stick to the stone and browns evenly. Remove from oven, dab with more melted butter and serve.
Spaetzle 1
2 cups flour
1/2 cup water
3 eggs
1/2 tsp salt
Combine all ingredients together until smooth. Bring water to boil in medium saucepan. Reduce heat to medium. Press batter though colander or spaetzle maker. Stir gently and boil for about 5 minutes or until spaetzle floats to the surface. Drain.
1/2 cup water
3 eggs
1/2 tsp salt
Combine all ingredients together until smooth. Bring water to boil in medium saucepan. Reduce heat to medium. Press batter though colander or spaetzle maker. Stir gently and boil for about 5 minutes or until spaetzle floats to the surface. Drain.
Tuesday, March 2, 2010
Chicken Marsala
1 lb chicken breasts
1/4 cup flour
1/4 tsp salt
1/4 tsp pepper
2 Tbsp olive oil
2 cloves finely chopped garlic
1 Tbsp dried parsley
1 cup sliced mushrooms
1/2 cup chicken stock
Flatten chicken breasts into 1/4 inch thickness. Combine flour, salt, and pepper. Coat chicken in flour mixture.
Heat oil in skillet over medium-high heat and cook the garlic and parsley for 5 minutes, stirring frequently.
Add chicken to skillet and cook, turning once until brown on both sides. Add in the mushrooms and stock. Cook for 8-10 minutes until chicken is done. Serve with pasta, spaetzle, or rice.
1/4 cup flour
1/4 tsp salt
1/4 tsp pepper
2 Tbsp olive oil
2 cloves finely chopped garlic
1 Tbsp dried parsley
1 cup sliced mushrooms
1/2 cup chicken stock
Flatten chicken breasts into 1/4 inch thickness. Combine flour, salt, and pepper. Coat chicken in flour mixture.
Heat oil in skillet over medium-high heat and cook the garlic and parsley for 5 minutes, stirring frequently.
Add chicken to skillet and cook, turning once until brown on both sides. Add in the mushrooms and stock. Cook for 8-10 minutes until chicken is done. Serve with pasta, spaetzle, or rice.
Antonio's Pizza
pizza dough (1/3-1/2 recipe per large pizza)
pizza sauce
hard Salomi
red onion
sun dried tomatoes marinated in olive oil
olives
mozzarella cheese grated
pepperoni
Preheat oven to 500 degrees. Roll out dough on parchment paper and place on large cookie sheet. Cover with sauce and small amount of cheese. Top with remaining ingredients. Cover with cheese. Bake in oven for about 15-20 minutes or until cheese is bubbly.
pizza sauce
hard Salomi
red onion
sun dried tomatoes marinated in olive oil
olives
mozzarella cheese grated
pepperoni
Preheat oven to 500 degrees. Roll out dough on parchment paper and place on large cookie sheet. Cover with sauce and small amount of cheese. Top with remaining ingredients. Cover with cheese. Bake in oven for about 15-20 minutes or until cheese is bubbly.
Pizza Dough
3 cups hot water
2 Tbsp honey
6-8 cups flour
1 Tbsp Saf yeast
1 Tbsp salt
Combine water, honey, and 3 cups flour in bowl. Mix until they reach a paste consistency. Add in the yeast and salt. Then mix in just enough additional flour to form dough. Kneed for 5 minutes, longer if using whole wheat flour.
2 Tbsp honey
6-8 cups flour
1 Tbsp Saf yeast
1 Tbsp salt
Combine water, honey, and 3 cups flour in bowl. Mix until they reach a paste consistency. Add in the yeast and salt. Then mix in just enough additional flour to form dough. Kneed for 5 minutes, longer if using whole wheat flour.