March 2010 Archives

Hearty multi-grain pancakes, best with real maple syrup and fresh fruit.

1 c. whole wheat flour
¾ c. flour
1/3 c. cornmeal
¼ c. rolled oats
2 tbs. sugar
2 tsp. baking powder
½ tsp. salt
½ tsp. baking soda
½ tsp. cinnamon
pinch nutmeg
1 ¾ c. milk
4 tbs. butter, melted
¼ c. honey
3 large eggs
Heat skillet or griddle over low heat.
Whisk together dry ingredients in large bowl.
Whisk together wet ingredients in another bowl.
Add wet ingredients to dry ingredients & whisk until just mixed.
Increase heat to medium & brush skillet with oil. Pour batter, about ¼ c. at a time

From: Joy of Cooking
Classic fluffy buttermilk pancakes. My favorite variation: add chopped pecans or walnuts and sliced bananas.

1 c. flour
2 tsp. sugar
¼ tsp. salt
½ tsp. baking powder
¼ tsp. baking soda
3/4 c. buttermilk
¼ c. milk
1 large egg
2 tbs. butter, melted
Heat skillet or griddle over low heat.
Mix flour, sugar, salt, baking powder, & baking soda in medium bowl.
Microwave buttermilk & milk to room temperature, 20-30 seconds. Whisk in egg, butter, and vanilla.
Add wet ingredients to dry ingredients & whisk until just mixed.
Increase heat to medium & brush skillet with oil. Pour batter, about ¼ c. at a time

From: USA Today Feb 2007
My first time in  IKEA, I bought a popover pan specifically for these. I'm sure a muffin pan would do just as well, though. They came out deliciously eggy and rich, but airy at the same time. Next time: maybe try filling them with something, jam and pastry cream for dessert or chicken salad for a fancy lunch.

1 tablespoon unsalted butter, plus extra for greasing the pan
2 large eggs
1 cup flour
1/2 teaspoon salt
1 1/4 cups milk
Preheat the oven to 450, and thoroughly grease the pan.

Melt the tablespoon of butter and set it aside to cool slightly.

Break the eggs into a bowl and whisk gently. Then stir in the flour, salt, milk and melted butter until just barely blended; a few lumps are fine.

Fill the cups 2/3 to 3/4 full, and bake at 450 for 15 minutes. Reduce oven temp to 350 and bake an additional 20 minutes. (No peeking! Opening the oven door in the first 20 minutes can cause them to collapse.)

When they are brown and crusty, remove them from the oven, and make a small slit in their sides with a sharp knife. Serve immediately, or return to turned-off oven. Makes 6 to 10 popovers.

Original recipe
Cummings family banana bread recipe. With 3/4 c. butter and 1 1/2 c. sugar it's more of a cake than a bread, but it does taste good. =)

3/4 C. Butter
1 1/2 C. sugar
2 eggs
1 tsp. vanilla extract

3 mashed ripe bananas

3/4 tsp. sat
2 C. flour
1 tsp baking soda
1/2 C. Sour cream
3/4 C. chopped pecans (optional)

Preheat oven to 375. Cream together first 4 ingredients. Mix in bananas. Blend in remaining ingredients. Bake for 45min-1 hour in 2 greased loaf pans until golden brown. Cool on racks.

From: Dawn Linneman
A hearty lunch salad. Top with leftover shredded roasted chicken or other lean meat and it's a well rounded meal.

Yield:  2-3 servings (serving size: 1 cup)

1 tsp chopped fresh rosemary
1/2 tsp chopped fresh oregano
2 teaspoons olive oil
1 garlic clove, minced
1 med peeled sweet potato, cut into 3/4-inch pieces
1 orange, sectioned and chopped
1/4 cup vertically sliced red onion (optional)
3 tablespoons nuts, toasted (pine nuts, walnuts, pecans, etc)
1 (6-ounce) bag prewashed baby spinach

Mustard-Citrus Dressing:
3 tablespoons fresh orange juice
2 tablespoons olive oil
1.5 tablespoon stone-ground mustard
3.5 tablespoon rice vinegar
.5-1 tablespoon honey
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1 tsp orange zest

Preheat oven to 400°.

To prepare salad, combine first 4 ingredients, tossing well. Place potato mixture on a jelly-roll pan lined with parchment paper. Bake at 400° for 30- 40 minutes, stirring occasionally. Remove from oven; cool. Combine potato mixture, orange sections, onion(if using), nuts, and spinach in a large bowl.

To prepare dressing, combine orange juice and remaining ingredients in a small bowl, stirring well with a whisk. Drizzle dressing over salad; toss gently to coat.

CALORIES 160 (30% from fat); FAT 5.3g (sat 3.2g,mono 1g,poly 0.8g); IRON 1.3mg; CHOLESTEROL 0.0mg; CALCIUM 59mg; CARBOHYDRATE 27g; SODIUM 101mg; PROTEIN 2.9g; FIBER 4.1g

Original Recipe
This recipe is from a Savannah, GA cookbook we got on our honeymoon. As a molasses lover, it's one of my favorite quick breads.

3 c. whole wheat flour
½ c. sugar
¾ c. light molasses
2 c. sour milk (or buttermilk)
2 tsp. baking soda
1 tsp. salt
1 c. raisins
¾ c. chopped walnuts
Preheat oven to 325°.
Combine all ingredients in order listed in a large mixing bowl.
Turn mixture into two greased 9x5-inch loaf pans.
Bake 35 minutes.

Sour milk
1 tbs. lemon juice + 1 c. milk, let stand 10 minutes

From First Come, First Served...In Savannah
The lightest, crustiest bread roll recipe I've ever made. Of course, true to Cooks Illustrated tradition, it's also one of the most involved, with 5 different rising periods for a total of 3 hours just in rise time! It's worth it if you have time though.

1 1/2 c + 1 tb water, room temp
1 1/2 tsp instant/rapid rise yeast
2 tsp honey
3 c. + 1 tb flour + extra for forming rolls, etc
3 tb whole wheat flour
1- 1.5 tsp table salt

1. Whisk water, yeast, and honey in large bowl. Add flours and mix (on low speed with dough hook until cohesive dough is formed, about 3 minutes). Cover bowl with plastic wrap.

REST at room temp 30 min.

2. Remove plastic wrap and evenly sprinkle salt over dough. Knead (on low speed) 5 min. (Increase speed to medium) Continue to knead until dough is smooth and slightly tacky, about 1 min. If dough is very sticky add 1-2 tb flour and continue mixing 1 min. Lightly spray large bowl with cooking spray, transfer dough to bowl and cover with plastic wrap.

RISE until doubled in size, about 1 hour.

3. Fold dough over itself, rotate bowl quarter turn and fold again. Rotate bowl again and fold once more. Cover with plastic wrap.

RISE 30 min.

Repeat folding, replace plastic wrap.

RISE until doubled in volume, ~30min.

4. Spray 2 9-in. round cake pans with cooking spray and set aside. Transfer dough to floured work surface, sprinkle top with more flour. Using bench scraper, cut dough in half and gently stretch each half into 16-in. cylinders. Divide each cylinder into quarters, then each quarter into 2 pieces (16 total). Lightly dust each piece with flour, shaking off excess, and place in cake pan. arrange 8 pieces per pan, one in the middle & others around it with long side of each piece running from center of pan to edge and making sure cut side faces up. Loosely cover cake pans with plastic wrap.

RISE until doubled in size, ~30 min. 30 min before baking, heat over to 500 degrees.

5. Remove plastic wrap, spray rolls lightly with water, and place in oven. Bake 10 minutes until tops of rolls are brown, remove from oven. Reduce oven temp to 400 degrees, invert rolls from both cake pans onto large rimmed baking sheet. When cool enough to handle, turn right side up, pull apart, and space evenly on baking sheet. Continue to bake until rolls develop deep golden brown crust and sound hollow when tapped on bottom, 10 to 15 min; rotating baking sheet halfway through baking time. Transfer rolls to wire rack and cool to room temperature, about 1 hour.

From Cooks Illustrated: Nov-Dec 2008
My 2nd attempt at making soft pretzels. These turned out so good it was hard to believe they are low fat. The sugar balances the salt very well, and the texture is perfect - don't skip the boiling step.No rising makes them pretty quick for a yeasted bread recipe.

1 ½ c. very warm water
1 Tbsp. yeast
¼ c. sugar
3-4 cups flour
4 T. baking soda
10 cups water
1 egg white
¼ c. coarse kosher salt

Preheat oven to 475 degrees.

In a large bowl, whisk together water and yeast. Stir in the sugar and set aside 1-2 minutes until the mixture is foamy.

Stir in 3 cups of the flour. Begin kneading the dough, adding additional flour until it is soft, but not at all sticky. On a lightly floured surface, roll a palm-sized ball of dough into a long rope, approximately 12 inches long. Twist into a pretzel shape.

Set aside on a lightly floured surface and allow to rise slightly while you finish twisting the other pretzels.

Bring water and baking soda to a rolling boil in a large saucepan. Gently place pretzels in soda bath for 10 seconds on each side. Remove, brush with egg white and sprinkle with coarse kosher salt. Place on a greased baking sheet.

Bake pretzels in preheated oven for 10 minutes, or until nicely browned.

Original recipe
lemoncurd_sm.jpgSurprisingly easy to make, and the perfect accompaniment to Cranberry-Orange Scones or Sour Cream Scones. Cute label drawn by Daniel.

3/4 cup sugar
1 tablespoon grated lemon rind
2 large eggs
2/3 cup fresh lemon juice (about 3 large lemons)
2 tablespoons butter or stick margarine

Yield: 1 1/3 cups

Combine the first 3 ingredients in a saucepan over medium heat, stirring with a whisk. Cook until sugar dissolves and mixture is light in color (about 3 minutes). Stir in lemon juice and butter; cook for 5 minutes or until mixture thinly coats the back of a spoon, stirring constantly with a whisk. Cool. Cover and chill (the mixture will thicken as it cools).

Note: Lemon Curd can be stored in the refrigerator for up to 1 week. You can easily double the recipe and freeze half of it in a heavy-duty zip-top plastic bag. Thaw in the refrigerator, and use within 1 week of thawing.

Nutritional Information per 1 Tb.:
Calories: 47, Fat: 1.6g

From Cooking Light
A slightly healthier scone that has a nice nutty flavor from the whole wheat flour. For early-morning events, make the dough the night before, shape it, and refrigerate. Then in the morning, all you need to do is pop them in the oven. Serve with lemon curd (homemade, if possible).

1 1/2 cups all-purpose flour (about 6 3/4 ounces)
2/3 cup whole wheat flour (about 3 ounces)
1/3 cup packed brown sugar
2 tablespoons granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
2/3 cup reduced-fat sour cream
3 tablespoons butter, melted and cooled
1 large egg
1/3 cup dried currants or raisins
Cooking spray
1 tablespoon granulated sugar
1/4 teaspoon ground cinnamon

Preheat oven to 400°.

Lightly spoon flours into dry measuring cups; level with a knife. Combine both flours and the next 5 ingredients (through salt) in a large bowl; stir well with a whisk.

Combine sour cream, butter, and egg in a small bowl. Add sour cream mixture to flour mixture, stirring just until moist. Stir in currants.

Turn dough out onto a lightly floured surface; knead lightly 6 to 12 times with floured hands. (Dough will be crumbly.) Divide dough in half. Pat each half into a 6-inch circle on a baking sheet coated with cooking spray. Cut each circle into 6 wedges; do not separate.

*Note: dough can be made the day before up to this point and refrigerated overnight covered with plastic wrap.*

Combine 1 tablespoon granulated sugar and cinnamon. Lightly coat top of dough with cooking spray. Sprinkle with cinnamon mixture. Bake at 400° for 15 minutes or until lightly browned.

Nutritional Information per scone
Calories: 175, Fat: 4.8g

From Cooking Light
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