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Archive for November, 2013

Jelly Cookies

The Jelly Cookie starts off with the basic Butter Cookie Dough. For this recipe you will need two cookie cutters of the same shape,  one large and one slightly smaller. In my case I used a 2 1/4″ Heart and a 2″ heart

Makes enough dough for approximately 25 cookies

2 1/4 Cups of flour
3/4 teaspoon baking powder
1/2 teaspoon salt
1 cup unsalted butter at room temperature
1 cup of sugar
1 teaspoon vanilla extract
Your favorite Jelly
1 egg
1 egg Yolk

In a bowl, whisk together the flour, baking powder and the salt. In a stand mixer beat the butter with the sugar and vanilla until fluffy. Beat in the egg and the egg yolk. Sift the flour mixture over the butter batter mixture. At this point mix together in a stand mixture with a paddle attachment starting out at a slow speed so the flour dosnt fly around out of the bowl. Then increase to medium and mix for about 30 seconds to a minute. At this point you should have a combined mass with no loose flour at the bottom. 

Working with a little flour roll out a portion of the dough on your counter top using a rolling pin. To keep a uniform dough I use two 18″ dowel rods that are 1/8″ thick (you can pick up dowel rods at any hardware store. I tape the dowel rods down on the counter top and space them just short of the lenght of the rolling pin. This allows the dough to remain 1/8 thick. Using my cookie cutters I cut two with the large cutter and then using the small one I cut into one of the large ones. This will give me one large one, and one large one with the center cut out. Using a little water I brush water onto the outside edge of the large one then place the cutout one on top  forming a dish type effect. As you complete each cookie place them onto a ungreased cookie sheet, fill each cookie with a 1/2 teaspoon of jelly. Cook at 350 degrees for approximately 20 minutes or until the edges are slightly golden brown 

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A Fougasse is a flat bread that looks vaguely like a snow shoe or a leaf

Makes 4 small loafs

4 cups of flour
1 1/2 cups barely warm water
1 1/2 teaspoons active dry yeast
1 teaspoon salt

 

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Put the flour in the bowl of a stand mixer, pour in the water and sprinkle in the yeast. Let this stand for approximately 10 minutes
Using a dough hook mix slowly adding the salt and mix for 2 minutes. Remove the bowl from the mixer and cover with a moist towel and let sit for 20 minutes.. Knead the dough on medium to high for about 7 minutes, or until the dough is smooth. 

Fermentation: Cover the dough with plastic wrap or a moist towel. Leave the dough for about 2 hours at a warm room temperature for the fastest rise. Or overnight in the refrigerator

Once the dough has doubled in size begin shaping the dough. Punch the dough down, divide and shape it by pulling on the ends and by rolling over it with a rolling pin until you have an oval 9″ long and 7″ wide in the center. With a sharp paring knife, make six 2 inch slits in the dough, radiating diagonally from the center of the loaf. Place on a oiled sprayed sheet pan and let proof by covering with a moist towel or plastic wrap for about 40 minutes or until its 50% thicker. Stretch open the slits with your finger prior to baking, Egg Wash the bread and bake at 400 degrees for approximately 25 minutes.

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Sablee Cookies

ImageThis cookie recipe is very versitile, At The Bake Krazy Bake Shop this is the recipe I used to make my tarts with. Its also works great in a cookie press. The photos you see to the right were made using a Wilton Cookie press.

Makes 1 pound 10 Ounces Dough

2/3 cup cake flour
1 1/3 cup all-purpose flour
1/2 teaspoon salt
1 cup confectioner’s sugar
1 cup cold butter, cut into small chunks
1 whole egg
1 egg yolk

   In a stand mixer with the paddle attachment mix both flours, salt and sugar at low speed for approximately 30 seconds. Add the butter and continue to mix at low to medium speed for about 2 – 3 minutes. Add the egg and egg yolk and continue to mix another 2 – 3 minutes. Check the dough by pinching it together, if it fails to hold add another egg yolk. Pull the dough from the bowl and if your not making the cookies (or even a tart shell) place the dough in some plastic wrap and store in the refrigerator. Remember that there is a high content of butter in this recipe and it should be used cold.

   If you have not used a cookie press before it could look a bit perplexing. To set it up place one of the disks into the press, then load the cylinder with the cookie dough. Screw on the handle and your ready to go. Here is the trick, hold the end of the press firmly over a sheet pan and press down on the trigger as far as it will go, Lift up on the press and continue to press more cookies onto the sheet pan. (No oil is needed on the pan because of the high butter content) Remember to keep consistency press and trigger the same each time. It is alway best to refrigerate the cookie sheet pan with the cookie dough for 30 minutes before baking, however if your dough is cold and the sheet pans are cold at application they can be placed directly into the oven. Bake at 350 degrees for approximately 12 minutes or until there is a slight tint of browing on the edges. Once baked allow the cookies to cool until set. Store tightly in a sealed airtight container. 

This cookie lacks sweetness for most people and can be modifided by brushing with egg whites and sprinkles with your favorite colored sugar prior to baking. You can also dip them in either white or dark chocolate after they cool 

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I love making Crepes because they are simple to make and you can put just about anything in them (sweet or Savory). My son even got hooked on them one morning when all we had in the house was eggs and cheese. So I whipped up a couple of crepes and filled them with egg and cheese and that was it, for about a week he kept asking for a crepe.

Basic Crepe Batter

1 cup flour
4 large eggs
2 cups of milk
1/3 Cup butter

Mix the flour and salt in a medium bowl. Beat the eggs in one at a time. Gradually add the milk, beating until smooth. Set the batter aside to rest 1 hour.  When you ready to fry melt one teaspoon of butter in either a crepe pan or a good frying pan over medium heat. Pour in 2-3 tablespoons of batter and swirl the pan to form a thin layer. Cook the crepe approximately 2 minutes until golden brown. Using a spatula to help turn the crepe over, flip it and cook until golden brown. Makes approximately 12 crepes, stack them and keep them warm in the oven.

Syrup

1 cup apple cider
3/4 corn syrup
1 tablespoon brown sugar
1 tablespoon lemon juice
2 tablespoons butter

Filling
2 tablespoons butter
3 firm sweet apples (golden Delicious, peeled cored and cut to a medium wedge)
1/2 cup dark brown sugar

SYRUP; Place the apple cider, corn syrup, brown sugar and lemon juice  in a heavy-bottomed saucepan and bring to a boil. Simmer until the mixture has reduced by half (about 10 minutes) Remove from the heat and stir in the butter. Set aside.
FILLING; Melt the butter in a medium frying pan over a medium heat, add the apples and cook, stirring often, until the fruit is tender but not mushy, about 5 minutes, Sprinkle with the brown sugar and simmer until caramelized and golden.

Divide the cooked apples into the crepes and drizzle with the syrup. Top it off with a good size dollop of whipped cream.

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Mackinac Fudge

Heres a recipe thats easy to do and would make a great item to sell in any small bakery or candy shop.

Items Needed;

1 cup plus 2 tsp. salted butter, divided
1 cup of 2% milk
4 cups sugar
26 large marshmallows
1 pkg. (11 1/2 oz.) Milk Chocolate chips
2 cups (12oz) semisweet Chocolate chips
2 oz. Unsweetened Chocolate, chopped
1 tsp. vanilla extract

     Line a 13″ x 9″ pan with foil (the foil will help you not only remove the fudge once set but also save your pan from being scratched when you cut the finished product.) grease with the 2 tsp. butter.
     In a large heavy saucepan, combine the sugar, milk and remaining butter. Bring to a rapid boil, stirring  constantly, then allow the product to cook for approximately 3 minutes without stirring. Remove from the heat.
     Stir in the marshmallows and allow them to completely melt. Add all the chocolate; stir until melted, then stir in the vanilla. Immediately spread into the foil lined pan. cool for approximately 1 1/2 hours.
     Score the top of the fudge into your desired size (1″ squares are the most common). Refrigerate, covered, for 3 hours or until firm. Using the foil to lift out the fudge, place in onto a clean cutting surface and cut. To store place the fudge between wax paper and place in a airtight container or freeze until use. For that added eye appeal decorate the finish product with icing or candy sprinkles

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Pizzelle

Pizzelle – Are traditional Italian waffle cookie made from flour, egg, sugar, butter and flavoring (often vanilla, anise or lemon zest) Pizzelle can be hard or soft and chewy depending on the ingredients and method of preparation.

Pizzelle were originally made in Ortona in the Abruzzo region of south central Italy. The name comes from the Italian word for “round and “flat”. It is known to be one of the oldest cookies, and believed to have been developed from ancient Roman.

Well enough history, The cookie will require a Pizzelle Press which you can find just about anywhere, I found mine at Bed Bath and Beyond and it cost approximately $49.00. I like this cookie because it was very easy to make and there are a lot you can do with it: you can make a straight cookie adding in what ever flavors you would like, While their still hot you and roll them in the shape of a Cannoli shell and fill them; or make them into a dish like item and  fill that with anything from custard, moose or your favorite ice cream.

Ingredients (this will make approximately 52)Image

6 eggs
1 1/2 sugar
1 cup melted butter
2 teaspoon vanilla
2 1/2 cup flour
4 teaspoons baking powder

Filling

1 – 8 oz cream cheese
1/2 can condensed milk
1 teaspoon vanilla
10 oz container cool whip

Instructions:
1. Whisk the eggs and the sugar until pale yellow, should be thick and frothy
2. Add the melted and cooled butter and vanilla. 
3. In a separate bowl, whisk the flour and baking powder together. Add to the batter. Mix to combine
4. Heat the pizzelle press until its hot. spoon in a spoon full in the middle a little towards the back. The batter will spread forward as it bakes (approximately 60 to 90 seconds just until the pizzelles are slightly brown.
5. Working quickly, wrap the hot pizzelles around a clean cylinder approximately 3/4″ round (even a marker could be used)
6. Meanwhile, to make the filling, using a paddle attachment on a mixer, cream the cheese and condensed milk until the mixture is smooth.
7. Add the vanilla. Fold in the cool whip to the cream cheese mixture. (if the filling seems a little runny place in the freezer until it sets
8. Add the filling to a pastry bag and once the pizzelles are completely cooled begin to fill the shells
9. You can also dip the ends into melted chocolate or crushed nuts for that added flavor and eye appeal.

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Pretzel Bread

Pretzel Bread is the new bread of choice for some popular sandwiches today. Here is an easy way to make a dozen bread sticks or about 8 burger buns.

 

1/2 cup water
1/2 cup Milk
2 tablespoons buter (softened)
3 cups of flour
2 tablespoons brown sugar
2 1/4 teaspoons instant yeast (1/4 oz packet)
2 teaspoon salt
1 egg, separated
cooking spray
3/4 cup of baking soda
Kosher Salt for sprinkling (course)
Cornmeal

Combine the 1/2 cup water, milk and butter and heat in a microwave for about 45 seconds, then set aside.

Then combine the flour, brown sugar, yeast, salt and egg yolk in the bowl of a stand mixer. Turn it on at a slow speed and slowly add the milk mixture and mix for approximately 5 minutes. If the mixture seems to dry add a teaspoon of water to form a smooth springy mixture.

Remove the dough and completely cover it with the cooking spray and place it into a bowl. Cover with plastic wrap and set it in a warm place to rise until double, about an hour.

Preheat the oven for 375 degrees. Remove the covered dough and turn it out onto a floured surface and divide into equal pieces, depending on the shape you desire. Cover with a clean towel and set aside to rest.

Spray a baking sheet pan , then sprinkle with cornmeal (this will help prevent the poached dough from sticking to the sheet pan.)

While the dough is resting, begin heat approximately 10 cups of water in a large pot. When it comes to a slow boil, slowly add the baking soda. It will foam and bubble vigorously.
    Working in batches, start adding the dough to the simmering water, poaching them for at least 30 seconds on each side. Remove the with a slotted spoon allowing them to drip dry somewhat and place them on the sheet pan approximately 2″ from one another. Froth the egg whites with a fork and then brush each dough ball. Using a sharp knife make two slits in the surface

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 of each one then sprinkle with the salt.

Bake for approximately 20 minutes until deep brown, cool on a wire rack

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