3 1/4 cups all purpose flour
1 Tablespoon baking powder
1/4 teaspoon salt
1 1/2 cups sugar
1 1/4 sticks unsalted butter, melted
3 eggs
1 Tablespoon vanilla extract
1 Tablespoon almond extract
Preheat the oven to 350 degrees.
Line a baking sheet with parchment paper or a silpat mat.
Sift flour, baking powder and salt into medium bowl.
In a large bowl mix the sugar, melted butter, eggs, vanilla extract, and almond extract. Add the flour mixture to the egg mixture and stir with a wooden spoon until it’s well combined.
Divide the dough in half. With floured hands, shape dough into a 13x3 inch log (should be about 1 1/2 inches high). Transfer both logs to the prepared baking sheet, spacing about 2 inches apart.
Bake the logs until they’re golden brown, about 30 minutes. Remove from the oven and cool the logs completely on the sheet on a wire rack, about 30 minutes.
On a cutting board, use a serrated knife to cut logs into 1/2-inch-wide slices. Arrange the slices cut side down on the same baking sheet.
Bake for 12 minutes. Turn the biscotti over and continue baking about 10-12 more minutes, just until they’re starting to get some color. Transfer the biscotti to a wire rack to cool. Store on the counter for up to 1 week. Or store them in the freezer in a plastic baggy for months.
Optional: 1 cup slivered almonds, toasted
Thursday, December 6, 2018
Monday, September 3, 2018
Joan Rogers' Hot Fudge Sauce
1 cup melted butter
3/4 cup (95 grams) cocoa
4 cups (500 grams) powdered sugar
2 2/3 cups (2 cans) evaporated milk
1 Tablespoon vanilla
Mix all (but vanilla) and boil for 8-10 minutes, stirring from time to time, until as thick as you want. Then add vanilla.
3/4 cup (95 grams) cocoa
4 cups (500 grams) powdered sugar
2 2/3 cups (2 cans) evaporated milk
1 Tablespoon vanilla
Mix all (but vanilla) and boil for 8-10 minutes, stirring from time to time, until as thick as you want. Then add vanilla.
Chili Sauce
16 / 8 / 4 cups chopped ripe tomatoes, peeled*
6 / 3 / 1.5 cups sweet onion
2 / 1 / 0.5 cups green peppers
2 / 1 / 0.5 cups red peppers
1 / 0.5 / 0.25 cup brown sugar
1 / 0.5 / 0.25 Tablespoon celery salt
1 / 0.5 / 0.25 teaspoon horseradish
*Drop tomatoes (hulled with a cross cut into the bottom) in boiling water for 1 minute. Remove to a bowl of ice water. The skins should slip off easily.
Note: Tried this in the pressure cooker--you still need to cook it down to the right consistency, so, just do it on the stove top when you have the time.
6 / 3 / 1.5 cups sweet onion
2 / 1 / 0.5 cups green peppers
2 / 1 / 0.5 cups red peppers
1 / 0.5 / 0.25 cup brown sugar
1 / 0.5 / 0.25 Tablespoon celery salt
1 / 0.5 / 0.25 teaspoon horseradish
1 / 0.5 / 0.25 teaspoon cinnamon
1 / 0.5 / 0.25 teaspoon dry mustard
1 / 0.5 / 0.25 teaspoon nutmeg
2 / 1 / 0.25 cups apple cider vinegar
1 / 0.5 / 0.25 teaspoon nutmeg
2 / 1 / 0.25 cups apple cider vinegar
Process the tomatoes, onion and peppers in the food processor, putting them into a medium pot. Add sugar, celery salt, horseradish, cinnamon, mustard and nutmeg. Simmer for 2 hours. Add vinegar, cook down to desired thickness.
Can add a ripe peach (skinned like the tomatoes) or a little pineapple if desired (run through the food processor).
*Drop tomatoes (hulled with a cross cut into the bottom) in boiling water for 1 minute. Remove to a bowl of ice water. The skins should slip off easily.
Note: Tried this in the pressure cooker--you still need to cook it down to the right consistency, so, just do it on the stove top when you have the time.
Tuesday, July 3, 2018
Sandwich Bread
TANGZHONG (STARTER):
3 tablespoons water
3 tablespoons whole milk
2 tablespoons King Arthur Unbleached Bread Flour
Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
DOUGH:
3 cups Unbleached All-Purpose Flour
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 tablespoon instant yeast
Whisk together the flour, sugar, salt, baking soda, and instant yeast in the bowl of a stand mixer with the paddle attachment.
1 cup milk
1/4 cup water
2 tablespoons olive oil
Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don't have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
With the mixer on low (to avoid flour from poofing everywhere), pour in the hot liquid. Add the tangzhong. With the mixer on high, beat for 1 minute until the dough is smooth and has started to become elastic.
Lightly grease an 8 1/2" x 4 1/2" loaf pan, or line with parchment paper.
Pour the soft dough into the pan, leveling it as much as possible with floured hands. (Optional: brush the top of the dough with olive oil.)
Cover the pan, and let the dough rise till it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, 1/4" over the rim. This will take about 45-minutes to 1 hour, depending upon the temperature of your kitchen. While the dough is rising, preheat the oven to 400°F.
Remove the cover and bake the bread for 22-27 minutes, till it's golden brown.
Remove the bread from the oven, and after 5 minutes, turn it out of the pan onto a rack to cool. (You can lightly butter the sides at this time if you like).
3 tablespoons water
3 tablespoons whole milk
2 tablespoons King Arthur Unbleached Bread Flour
Combine all of the ingredients in a small saucepan, and whisk until no lumps remain.
Place the saucepan over low heat, and cook the mixture, whisking constantly, until thick and the whisk leaves lines on the bottom of the pan, about 3 to 5 minutes.
Transfer the tangzhong to a small mixing bowl or measuring cup and let it cool to room temperature.
DOUGH:
3 cups Unbleached All-Purpose Flour
1 tablespoon sugar
1 1/2 teaspoons salt
1/4 teaspoon baking soda
1 tablespoon instant yeast
Whisk together the flour, sugar, salt, baking soda, and instant yeast in the bowl of a stand mixer with the paddle attachment.
1 cup milk
1/4 cup water
2 tablespoons olive oil
Combine the milk, water, and oil in a separate, microwave-safe bowl, and heat to between 120°F and 130°F. Be sure to stir the liquid well before measuring its temperature; you want an accurate reading. If you don't have a thermometer, the liquid will feel quite hot (hotter than lukewarm), but not so hot that it would be uncomfortable as bath water.
With the mixer on low (to avoid flour from poofing everywhere), pour in the hot liquid. Add the tangzhong. With the mixer on high, beat for 1 minute until the dough is smooth and has started to become elastic.
Lightly grease an 8 1/2" x 4 1/2" loaf pan, or line with parchment paper.
Pour the soft dough into the pan, leveling it as much as possible with floured hands. (Optional: brush the top of the dough with olive oil.)
Cover the pan, and let the dough rise till it's just barely crowned over the rim of the pan. When you look at the rim of the pan from eye level, you should see the dough, but it shouldn't be more than, say, 1/4" over the rim. This will take about 45-minutes to 1 hour, depending upon the temperature of your kitchen. While the dough is rising, preheat the oven to 400°F.
Remove the cover and bake the bread for 22-27 minutes, till it's golden brown.
Remove the bread from the oven, and after 5 minutes, turn it out of the pan onto a rack to cool. (You can lightly butter the sides at this time if you like).
Tuesday, June 12, 2018
Quick Teriyaki Bowls
Saute:
1 lb chicken breast, cut into bite size pieces
In a small bowl, combine the following ingredients thoroughly (no lumps):
1/2 cup light brown sugar
2 Tablespoons rice or apple cider vinegar
1/4 cup soy sauce
1 teaspoon grated ginger
2 cloves minced garlic
1 Tablespoon cornstarch
Add sauce to chicken, stirring constantly. Cook until it thickens into a shiny glaze.
Serve with rice and steamed broccoli.
1 lb chicken breast, cut into bite size pieces
In a small bowl, combine the following ingredients thoroughly (no lumps):
1/2 cup light brown sugar
2 Tablespoons rice or apple cider vinegar
1/4 cup soy sauce
1 teaspoon grated ginger
2 cloves minced garlic
1 Tablespoon cornstarch
Add sauce to chicken, stirring constantly. Cook until it thickens into a shiny glaze.
Serve with rice and steamed broccoli.
Friday, April 20, 2018
Pastry Cream
½ cup sugar
¼ cup cornstarch
hefty pinch of salt
2 cups whole milk
4 egg yolks
2 tablespoons butter
1 teaspoon vanilla
In a small saucepan whisk together the sugar and cornstarch. Add the salt and whisk again. To the milk, add the egg yolks and whisk until smooth (no need to temper the eggs). While whisking, pour the milk-egg mixture into the pan. Add the butter. Cook over medium heat, whisking constantly. The butter will melt and the mixture will begin to thicken. Make sure it comes to a boil to activate the cornstarch. Boil for 1 minute. Off the heat, whisk in the vanilla. Optional: Strain through a fine mesh sieve. Cover the pastry cream with plastic wrap, making sure to touch the entire surface of the cream to avoid developing a skin. You can make pastry cream 2 days ahead.
For a video demonstration, go here.
¼ cup cornstarch
hefty pinch of salt
2 cups whole milk
4 egg yolks
2 tablespoons butter
1 teaspoon vanilla
In a small saucepan whisk together the sugar and cornstarch. Add the salt and whisk again. To the milk, add the egg yolks and whisk until smooth (no need to temper the eggs). While whisking, pour the milk-egg mixture into the pan. Add the butter. Cook over medium heat, whisking constantly. The butter will melt and the mixture will begin to thicken. Make sure it comes to a boil to activate the cornstarch. Boil for 1 minute. Off the heat, whisk in the vanilla. Optional: Strain through a fine mesh sieve. Cover the pastry cream with plastic wrap, making sure to touch the entire surface of the cream to avoid developing a skin. You can make pastry cream 2 days ahead.
For a video demonstration, go here.
Cream Puffs
For the pâte à choux pastry:
1 cup water
8 Tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons granulated sugar
1 cup all-purpose flour
3 to 4 eggs
To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Dip your finger in water and smooth out the peaks. Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Do not to open the oven door too often during the baking. Let cool on the baking sheet.
For the filling:
2 cup heavy cream
2 Tablespoons sugar
1/4 teaspoon vanilla
To fill* the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
*You can fill them with anything, sweet or savory.
Slight variation of this recipe by Gale Gand.
1 cup water
8 Tablespoons (1 stick) unsalted butter
1/2 teaspoon salt
1 1/2 teaspoons granulated sugar
1 cup all-purpose flour
3 to 4 eggs
To make the cream puffs: Preheat the oven to 425 degrees F. In a large saucepan, bring the water, butter, salt, and granulated sugar to a rolling boil over medium-high heat. When it boils, immediately take the pan off the heat. Stirring with a wooden spoon, add all the flour at once and stir hard until all the flour is incorporated, 30 to 60 seconds. Return the pan to the heat and cook, stirring, 30 seconds to evaporate some of the moisture.
Scrape the mixture into a mixer fitted with a paddle attachment. Mix at medium speed. With the mixer running, and working 1 egg at a time, add 3 of the eggs, stopping after each addition to scrape down the sides of the bowl. Mix until the dough is smooth and glossy and the eggs are completely incorporated. The dough should be thick, but should fall slowly and steadily from the beaters when you lift them out of the bowl. If the dough is still clinging to the beaters, add the remaining egg and mix until incorporated.
Using a pastry bag fitted with a large plain tip, pipe the dough onto the baking sheet, in 2-inch diameter rounds or balls. Dip your finger in water and smooth out the peaks. Bake 15 minutes, then reduce the heat to 375 degrees F and bake until puffed up, and light golden brown, about 20 minutes more. Do not to open the oven door too often during the baking. Let cool on the baking sheet.
For the filling:
2 cup heavy cream
2 Tablespoons sugar
1/4 teaspoon vanilla
To fill* the cream puffs, place a pastry tip on your finger and poke a whole in the bottom of each puff. Whip the cream with the sugar and vanilla until stiff. Pipe whipped cream into each cream puff and chill until ready to serve, no more than 4 hours.
*You can fill them with anything, sweet or savory.
Slight variation of this recipe by Gale Gand.
Sausage Cassoulet
This Sausage Cassoulet is a variation of the one found in Mary Berry's Classic Home Cooking.
1 lb pork sausage
8 oz bacon, chopped
1 large onion
2 cans northern beans, rinsed
2 cans diced tomatoes, blended
1 can tomato paste
1 1/2 cup chicken bone broth
2 cloves minced garlic
1 teaspoon parsley
1 teaspoon thyme
2 bay leaves
salt and pepper to taste
2 cups fresh white bread crumbs or grated cheddar cheese to top
Preheat the oven to 325 degrees. In a dutch oven, over medium heat, brown the sausage and bacon. Remove meat, turn to medium low and cook the onions until soft but not colored. Return the meat and add the remaining ingredients. Bring to a boil. Cover and cook in oven for 1 hour. Sprinkle with bread crumbs or grated cheddar and continue cooking, uncovered, for 30 minutes.
1 lb pork sausage
8 oz bacon, chopped
1 large onion
2 cans northern beans, rinsed
2 cans diced tomatoes, blended
1 can tomato paste
1 1/2 cup chicken bone broth
2 cloves minced garlic
1 teaspoon parsley
1 teaspoon thyme
2 bay leaves
salt and pepper to taste
2 cups fresh white bread crumbs or grated cheddar cheese to top
Preheat the oven to 325 degrees. In a dutch oven, over medium heat, brown the sausage and bacon. Remove meat, turn to medium low and cook the onions until soft but not colored. Return the meat and add the remaining ingredients. Bring to a boil. Cover and cook in oven for 1 hour. Sprinkle with bread crumbs or grated cheddar and continue cooking, uncovered, for 30 minutes.
Wednesday, February 28, 2018
White Chicken Chili
Trisha Price
Foothills Ward Chili Cook-off 1st Place Winner
4 cans white beans (no need to drain)
2 cans chicken broth
1/4 Cup onion, chopped
3-4 chicken breast, cooked and shredded
1/4 Cup diced chillies (one small can)
3 cloves garlic, minced
1/2 tsp. oregano
1/2 tsp. cumin
1 pinch cayenne pepper
1 cup sour cream
2 Cup monterey jack cheese, shredded
Mix beans and chicken broth, bring to a boil and simmer for 30 minutes. Then add onions, chicken, chillies, garlic, oregano, and cayenne pepper and simmer for another 30 minutes. Then add sour cream and cheese, stir until blended and melted.
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