Showing posts with label Bread

Glazed Lemon Poppyseed Scones with Faux Lemon Curd and Strawberry Jam ๐Ÿ˜‹

by ๐Ÿ‘ฉ‍๐Ÿณ Cooking With a Southern Vibe in Music City USA ๐Ÿ‘ฉ‍๐Ÿณ, March 27, 2022


It's teatime y'all and this is the perfect springtime recipe.  We don't make lemon curd in the South, but I do have a recipe for faux lemon curd made with cream cheese with lemon zest added to it.   It's a good dupe and really easy to make.  Heaven forbid making real clotted cream, the process is beyond hideous, it takes forever, so this is a good work around. But,  if you want to buy clotted cream, they sell it on Amazon ๐Ÿ˜

I do have another option for you, forget the clotted cream altogether and just fill it with lemon curd.  Who doesn't love lemon curd, and you can buy it at the grocery store or make your own, it's easy to do.

However you make it, you can't go wrong with any of these options - there is nothing better than a warm, buttery scone, split and filled with "something" and topped with strawberry jam.  I love strawberry jams, especially the ones from the little gourmet shops, and it's fun to browse the aisles looking for them.  I've found some really good ones over the years at Marshalls and Home Goods, too.  

LEMON SCONE DOUGH

2 cups all-purpose flour
1/2 cup  granulated sugar
1 tablespoon baking powder
1/2 tsp kosher salt
1/2 cup (1 stick) very cold, unsalted butter, cut into small cubes
1 large egg, cold
1/2 cup very cold heavy cream or half and half (plus more for brushing the tops)
2 tablespoons  lemon juice
1 tablespoon lemon zest
1 tablespoon poppy seeds

turbinado sugar, optional

 LEMON GLAZE

1 cup  powdered sugar, sifted
1 tablespoon grated lemon zest
2-4 tablespoonslemon juice

Steps

Preheat the oven to 425 F (220 C). Line a baking sheet with parchment paper or a silicone baking mat.

In a large bowl whisk together the flour, sugar, baking powder, and salt, until well combined.

Add the pieces of cold butter into the dry ingredients. Cut the butter into the dough using a pastry cutter or a fork until the texture or coarse meal.

Lightly whisk together the heavy cream (or half and half), the egg, lemon zest, and lemon juice together. Add the wet ingredients into the bowl with the dry ingredients and stir just until combined. Do not over-mix.

Lay the dough out on a lightly floured work surface and lightly knead with a lightly floured hand about 4 times. Be gentle so that you do not overwork the dough. Pat the dough out to an 8 or 9 inch circle (about 1 inch thick) and cut using a biscuit cutter, or you can also cut into triangle shaped pieces.  I think the biscuit makes a prettier presentation, just do whatever floats your boat.  Gently transfer the scones onto the prepared baking sheet. Brush lightly with cream and sprinkle liberally with turbinado sugar, if desired.

Bake at 425 F (220 C) for 12-15 minutes until golden brown. Allow the scones to cool completely before glazing.

Make the lemon glaze by whisking the sifted powdered sugar and lemon zest with the lemon juice little by little until you have a thick but pour-able consistency.

Store leftovers completely cooled in an airtight container for up to 2 days. OR you can wrap cooled scones in plastic wrap or in a ziplock freezer bag and store in the freezer for up to 3 months. Refresh in the oven at 300F ) until warmed through

FAUX CLOTTED CREAM

3 ounces cream cheese, room temperature
1⁄4 cup powdered sugar
1⁄4 cup sour cream
1⁄8 teaspoon vanilla or almond extract
1 tablespoon milk
2 tablespoons lemon zest

DIRECTIONS

Combine the cream cheese, sugar and sour cream in a small bowl.

Beat until fluffy.

Add the extract and milk to thin a bit.  Add the lemon zest and blend well.

Allow to set at room temperature for 30 minutes before serving.

Makes enough for about a dozen scones.



๐Ÿ“
#scones #britishscones #homemade #lemon #lemoncurd #clottedcream #yummy #yummyfood #foodie #jancooksrealfood #jancancook #janspicx

Let me convince you why you need a bread machine...

by ๐Ÿ‘ฉ‍๐Ÿณ Cooking With a Southern Vibe in Music City USA ๐Ÿ‘ฉ‍๐Ÿณ, February 12, 2022


Hello, my name is Jan and I'm a breadaholic, so of course I think everybody should be able to make a perfect loaf of bread with a minimal amount of effort.  My dream job is to work in a bread factory, and no, I'm not kidding, I would work there for free, okay, maybe not for free, but maybe minimum wage with benefits and with access to all the warm bread I want to eat  I would even bring my own butter, just to be in that environment and smell that bubbling, breathing yeast.  I know, I know, it's a dream, but I have many times driven by Lewis Bread Company when they were baking bread in the factory and pulled over just to sit there with my windows rolled down, looking like a complete dork, inhaling that wonderful smell. See what I mean, I really am a breadaholic.

 And while there is nothing better than the smell of homemade bread, there is nothing more time consuming than making a loaf from scratch, and then there is always the possibility that it may not rise.  Been there, done that, so many times.  It's so beyond frustrating when bread doesn't rise or when it overcooks and burns.  I remember back, way, way back, to when hubby and I were first married. I wanted to make homemade bread so badly, I would painstakingly knead that dough for exactly eight minutes, cover it, sit in on the counter and it wouldn't rise.  I would just sit and cry, I really would, which of course did no good, but then I would dry my eyes and try again another day.  These were the days before the Internet, there was nobody to ask questions, but finally I did figure out, somehow, to put the bread in a warm oven and it would help the rise.  But being the ditz that I've always been, more times than I care to remember, I would forget to turn the oven off and then the bread would start cooking and it would be ruined.  Oh, so many disasters, oh the stories I could tell.

And then, finally, finally, I bought a bread machine, specifically the Zojirushi Bread Machine and it was a total game changer, no more ruined bread, it did the work, kneaded the dough,  baked the bread and it never failed, ever. My first Zo made a 2 lb. loaf and now, since it's just me and hubby, I have the mini Zo, which makes a 1 lb. loaf and it's the one we use all the time, it's perfect for two people.

Bread machines fell out of favor a few years ago, so many of us jumped on the low carb bandwagon and we abandoned bread in all forms.  Then came the Pandemic, people were home, they rediscovered the joys of baking bread, and they also rediscovered how difficult it can be to turn out the perfect loaf.  But not with the Zo, it's just the perfect bread machine.  It's not the cheapest, nor the most expensive, but if you are a regular reader of my blogs, you know my motto is pay good money for quality appliances and they will last you for years.  You put in the ingredients and in three hours, forty minutes you have bread.  You can also program it to delay the start so that if you're away from home you can come back to hot bread at your specified time.

Here' the machine we use now to make a 1 lb. loaf and the finished bread 


It's the Mini Zojirushi, sold here on Amazon

If you want a bigger machine, which is what first purchased and still use when family or friends come to dinner, then this is a great option.


It's the Zojirushi Virtuoso Plus, also sold here on Amazon

Here is the slicer I purchased last fall along with the mini Zo for our son's birthday.  The mini is the perfect size for his family of three and this is a great slicer.


It's made of bamboo, comes with a knife and folds to store.


I have a lot of bread recipes for healthy options, whole wheat, grains, Artisan breads, even some copycat recipes from Great Harvest Bread Company which I will be happy to share, if anyone is interested, just leave a message in the comments.  But sometimes you don't want healthy options or Artisan bread, sometimes you just want old fashioned white bread, reminiscent of what Grandma used to make, and if you do, this recipe is the one you want!

And if you don't have or want a bread machine, even though I can't understand why anybody wouldn't, go for it, make this and knead it by hand, proving to yourself that you are a true bread maker and that you don't need a pricey machine, it's much more rewarding to do it by hand.    

So go ahead,  whip up a loaf, and good luck with that ๐Ÿ˜‰ Okay, so I'm kidding, ignore me, I'm just jealous of the bakers that put forth that much effort.  I'm all about making cooking as easy as possible in my old(er) age.

This is for a two pound loaf, if you have a mini Zo, just halve the recipe, easy peasy...

Hubby's Fave Buttermilk Bread

Ingredients:

1 ½ cups buttermilk, but if you don't have buttermilk, regular milk works fine
4 cups bread flour
1 ¼ teaspoon salt
4 Tablespoons sugar
1 ½ Tablespoons oil optional
1 ¾ teaspoons active dry yeast

Instructions

Use the basic setting with medium crust.

Follow the instructions that came with your bread machine in terms of which ingredients to put in the bread machine first.  

Notes

This is a recipe for a two-pound machine. You’ll be using the basic or white cycle with medium crust.
If time is short, you can make this recipe with the quick cycle of your bread machine substitute the active dry yeast with three teaspoons of fast-rising (rapid rise) yeast.

Don’t have buttermilk, but want that tangy taste? To make sour milk add one tablespoon of vinegar to one cup of room-temperature milk. (Adjust amounts as needed for each recipe.) Stir and wait about 5 minutes.


#zojirushi #minizo #minizojirushi #zojirushivirtuoso #homemadebread #bread #homemade #sourdough #breadmaking #sourdoughbread #baking #artisanbread #food #breadbaking #foodporn #realbread #instafood #foodie #homebaking #homemadefood #breadlover #foodphotography #homebaker #bakery #levain #wildyeast #sourdoughbaking #instabread #yummy #sourdoughstarter #breakfast #bakingbread #foodstagram #






Bacon Cinnamon Rolls

by ๐Ÿ‘ฉ‍๐Ÿณ Cooking With a Southern Vibe in Music City USA ๐Ÿ‘ฉ‍๐Ÿณ, December 10, 2014

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Oh so easy for the holidays.  Just precook the bacon a bit, roll in the cinnamon rolls and bake for 12 minutes.  

Just had to share ~ Jan

Pillsbury Cinnabon Cinnamon Roll Waffles

by ๐Ÿ‘ฉ‍๐Ÿณ Cooking With a Southern Vibe in Music City USA ๐Ÿ‘ฉ‍๐Ÿณ, April 05, 2014

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How easy is this.  Just put the cinnamon rolls in a waffle iron, then spread with the frosting that comes in the can when they’re finished.  A little maple syrup on top, maybe some fresh strawberries or blueberries, and you’ve got a great breakfast with no work!

Watch them closely, they can burn quickly once they’ve cooked!

Collection of Olive Garden Recipes

by ๐Ÿ‘ฉ‍๐Ÿณ Cooking With a Southern Vibe in Music City USA ๐Ÿ‘ฉ‍๐Ÿณ, February 14, 2014

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Who wouldn’t enjoy a collection of great kopy-kat Olive Garden Recipes.  Six Sisters Stuff has published all of the above.  You can grab their recipes here...

Recipes courtesy of Six Sisters’ Stuff

Cool Fall Days, Low Carb Recipes

by ๐Ÿ‘ฉ‍๐Ÿณ Cooking With a Southern Vibe in Music City USA ๐Ÿ‘ฉ‍๐Ÿณ, October 16, 2013

I've lived the low carb lifestyle since May of this year, May 23rd, 9:30 am to be exact, only veering away  for a few meals, mostly pizza. and never eating sugar.  And how's it working out for me? Oh, I did gangbusters at first, dropped eighteen pounds, then stalled, and have gained and lost the same pound since the beginning of September.

I keep telling myself that it's a lifestyle, but we all know I've lost and gained back a badzillion pounds over the years and have little hope for anything long term.  But that's not the point of this post to talk about my success or lack there of with what I put in my mouth, I merely wanted to some recipes because they're really good.

oa know, it's not all that bad.  I'm sitting here sipping a cup of that wonderful Trader Joe's Ruby Red Chai tea, liberally laced with cream. It's a perfect treat on a cool fall day.

And dinner tonight?  Sausage pumpkin soup, such a good recipe,  (I'm trying it tonight with Italian sausage) you really don't taste pumpkin at all, it just thickens it and gives it depth and richness.  Also Cheddar Bay Biscuits (leaving out the Old Bay Seasoning, I'm not a fan), they're almost a dead ringer when they're warm for Red Lobster's Biscuits, except made with almond flour.

And dessert?  Warm, Brownie in a mug with a scoop of Breyers Carb Smart Ice Cream.  It's pretty awesome, too.

I know, I know, you're saying to yourself, "no wonder she hasn't lost weight."  But this shouldn't affect any weight loss, it's the way you eat on low carb, it's normal to stall for a month or two, and at least I'm not gaining.

So, do you want a look at the recipes?  Just click on the following pictures.  I've made all of these, they're  "tried 'n true."  It's what I do, I cook, every.single.day and I'm always trying something different.   If anybody is interested in low carb links and more recipes, just email me.  ~ Jan


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Soup Tweaks:  Simmer the soup uncovered so that it reduces and thickens.  Warm the cream in the microwave for 1 minute before you add it to the soup.  Cream curdles easily if you pour cold cream into hot soup, heating it prevents that.  I don't add the half cup of water at the end with the cream, I just stir in the half cup of cream and simmer it for a minute until it all blends.  If you add water, then you have to reduce it again.  Too much trouble.  I also added diced red pepper to this.  I prefer the Italian sausage to regular sausage, it gives it a really good flavor.

 

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Soup Tweaks:  Simmer the soup uncovered so that it reduces and thickens.  Warm the cream in the microwave for 1 minute before you add it to the soup.  Cream curdles easily if you pour cold cream into hot soup, heating it prevents that.  I don't add the half cup of water at the end with the cream, I just stir in the half cup of cream and simmer it for a minute until it all blends.  If you add water, then you have to reduce it again.  Too much trouble.  I also added diced red pepper to this.  I prefer the Italian sausage to regular sausage, it gives it a really good flavor.

New York Times No Knead Artisan Bread from Jim Lahey

by ๐Ÿ‘ฉ‍๐Ÿณ Cooking With a Southern Vibe in Music City USA ๐Ÿ‘ฉ‍๐Ÿณ, December 07, 2012

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This is the easiest, most amazing bread, anybody can make this.  The crust is so crisp, because you bake it in cast iron or a Le Creuset dutch oven.  I’ve tried for years to get a crackle crust at home, putting bowls of water in the oven to steam, throwing ice cubes on the oven floor, but I’ve never had results like this.  The only difference I make in the original recipe is that I use an entire package of rapid rise yeast, and I add 3 TABLESPOONS of sugar, because our family likes a sweet bread.  I always use warmer water from the tap, not room temperature or cold water.

This picture is my bread after it came out of the oven.  Doesn’t it look amazing?  It was just fantastic!

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast – I just use a whole package of Rapid Rise Yeast
1 1/2 cups water
*I add 3 Tablespoons of sugar

In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.

Note:  There are two ways people shape the dough and let it rest.  Some recipes tell you to shape your dough, cover it and leave it for 2 hours before you bake it.  The recipe above jus has you let it rest and rise for 30 minutes – I couldn’t tell any difference in letting it rise for 2 hours, both ways gave great results.

I’m including two videos, the original video, and the second, upated one, that makes bread in just a few hours.  He bakes his at 500 degrees, I wouldn’t do that, as I  think his crust looks a little too brown.  I bake mine at 450 in my le creuset dutch oven with the lid on for 30 minutes, take it off and bake it an additional 15 minutes and it comes out perfectly.  Don’t oil your pan, this bread does NOT stick.

And now for his updated video that lets you bake bread the same day.

Coconut Banana Bread with Lime Glaze

by ๐Ÿ‘ฉ‍๐Ÿณ Cooking With a Southern Vibe in Music City USA ๐Ÿ‘ฉ‍๐Ÿณ, June 14, 2010
6.14.12  Carlene gave me this recipe, she thinks it tastes like Juicy Fruit Gum.  I made it this weekend, it’s a winner,  ladies.  You won’t believe how moist this bread is, and there is only 4 tablespoons of butter in it!  It’s going into the Tried ‘n True Hall of fame it’s so good.  If you can let it sit for a couple of days, it gets so moist it’s soggy.  Oh, is this a yummy summer dessert bread!  Both of us tweaked the recipe, of course, changes follow the recipe… ~ jan

adapted by Our Best Bites from Cooking Light and further adapted by Jan and Carlene

2 C flour
3/4 tsp baking soda
1/2 tsp salt
1 C sugar
1/4 C (4 Tbs) real butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas)
1/4 C sour cream or plain yogurt
3 Tbs apple juice or milk*
1 tsp vanilla extract
1/2 C coconut

Topping: 2 Tbs additional coconut

Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice
*as in: don't go buy apple juice just for this recipe.  If you don't already have some, just use milk!

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt together and set aside.
In a large mixing bowl, beat butter and sugar until blended.  Add eggs and beat to combine.  Add banana, sour cream or yogurt, apple juice (or milk), and vanilla.  Beat until blended.

Add flour mixture and beat at a low speed until just combined.  Stir in 1/2 C coconut.
Pour batter into a 9x5" loaf pan that has been sprayed with non-stick spray.  Sprinkle additional 2 Tbs coconut on top. 

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes.  If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil.  Continue baking until done.

When done, remove pan from oven.  Let cool on a cooling rack for about 10 minutes and then carefully remove from pan.  Whisk powdered sugar and lime juice together for the glaze and then drizzle over top.    Cool for another 15 minutes before slicing.
Carlene’s tweaks:  If you use a glass pan, add 10-15 miutes to baking time.  She also used greek style pineapple yogurt instead of the sour cream or plain yogurt, and she added coconut flavoring extract and vanilla.  She also used 3 tablespoons of coconut milk and 1 tablespoon of fat free half and half.  She added lost of lime zest along with the juice in the icing….
Jan’s tweaks:  I baked this in an insulated metal pan, and it took quite a bit longer than an hour to bake.  I still underbaked a bit, I like my breads that way.  I tented the bread with foil with holes poked in it after an hour, as the coconut on top was starting to get golden and I didn’t want it to burn.  I used light sour cream instead of the pineapple or greek yogurt.  I used 3 heaping Tablespoons of Thai unsweetened coconut milk (in the Asian section of the supermarket, this is really thick like condensed milk. Make sure you buy the unsweetened, and I used the full fat, not the light version).  Oh, and the most important change, I added a small can of crushed pineapple to the batter, well drained and blotted with paper towel.  I love anything banana/pineapple, and this was a great addition to the original recipe.
I used RealLime concentrate in the glaze.  Omg, I bet Carlene is rolling her eyes, ;o).  It worked great, though…  Fresh lime and zest would have been better I’m sure, but I used all my limes in the ginger beer and didn’t want to go back to the store.
My bananas were extremely ripe.  So ripe that they were black on the outside, but it helped give this such a moist texture, I think.

Cheddar, Bacon, and Fresh Chive Biscuits

by ๐Ÿ‘ฉ‍๐Ÿณ Cooking With a Southern Vibe in Music City USA ๐Ÿ‘ฉ‍๐Ÿณ, February 14, 2010
Cheddar, Bacon, and Fresh Chive Biscuits

yield: Makes 12
active time:
25 minutes
total time:
55 minutes
These are great for sandwiches. Just split them in half, slather with some Dijon, pile on thinly sliced ham, and add a lettuce leaf.

  • 6 thick-cut bacon slices
  • 3 3/4 cups bread flour
  • 1 1/2 tablespoons baking powder
  • 1 1/2 teaspoons baking soda
  • 1 1/4 teaspoons salt
  • 1/2 cup (1 stick) chilled unsalted butter, cut into 1/2-inch cubes, plus melted butter for brushing
  • 2 1/2 cups (packed) coarsely grated sharp cheddar cheese (about 12 ounces)
  • 1/3 cup chopped fresh chives
  • 1 3/4 cups chilled buttermilk
  • Honey (optional)
Preparation

Position rack just above center of oven and preheat to 425°F. Line heavy large baking sheet with parchment paper. Cook bacon in heavy large skillet over medium heat until crisp and brown. Transfer bacon to paper towels to drain, then chop coarsely.

Combine flour, baking powder, baking soda, and salt in processor; blend 5 seconds. Add butter cubes. Blend until coarse meal forms, about 30 seconds. Transfer flour mixture to large bowl. Add cheddar cheese, fresh chives, and chopped bacon; toss to blend. Gradually add buttermilk, stirring to moisten evenly (batter will feel sticky).

Using lightly floured hands, drop generous 1/2 cup batter for each biscuit onto prepared baking sheet, spacing batter mounds about 2 inches apart.

Bake biscuits until golden and tester inserted into center comes out clean, 18 to 20 minutes. Brush biscuits lightly with melted butter. Let cool 10 minutes. Serve biscuits warm or at room temperature with honey, if desired.

Source: Bon Appรฉtit  | February 2010
by The Bon Appรฉtit Test Kitchen

A little nostalgia, Chocolate Gravy

by ๐Ÿ‘ฉ‍๐Ÿณ Cooking With a Southern Vibe in Music City USA ๐Ÿ‘ฉ‍๐Ÿณ, February 07, 2010



Get the recipe here - 
 Confections of a Foodie Bride 


Ricotta Muffins

by ๐Ÿ‘ฉ‍๐Ÿณ Cooking With a Southern Vibe in Music City USA ๐Ÿ‘ฉ‍๐Ÿณ, January 22, 2010


Adapted just barely from Pastries from La Brea Bakery

The book says it yields 12 standard-size muffins, but I could have gotten 14 (if I hadn’t insisted upon overfilling and then overflowing the tins)

1/2 cup (2 ounces) walnuts or pecans
2 teaspoons fennel seeds
3 cups unbleached pastry flour or unbleached all-purpose flour
3/4 cup granulated sugar
1 tablespoon plus 1 teaspoon baking powder
3/4 teaspoon baking soda
1 1/2 cups plain yogurt
3/4 cup vegetable oil (though I imagine that olive oil would be a delicious swap)
1/2 cup (4 ounces) ricotta cheese
6 tablespoons crรจme fraรฎche or sour cream
Kosher salt, to taste

Adjust the oven rack to the center position and preheat oven to 325°F. Lightly butter a 1/2-cup capacity muffin tin.

Spread the nuts on a baking sheet and toast in the oven until lightly browned (though I like my pecans a darker brown, for better flavor), about 8 to 10 minutes. Shake the pan halfway through to ensure that the nuts toast evenly. Cool, chop finely and set aside.

Turn the oven up to 350°F.

In a small sautรฉ pan over medium heat, toast the fennel seeds, stirring occasionally until they become aromatic and turn slightly brown, about 2 to 3 minutes. Allow to cool and finely chop, crush or grind in a spice grinder, clean coffee grinder or mortar and pestle.

In a large bowl, sift the flour, sugar, baking powder and baking soda together to combine. Sprinkle in the fennel seeds. Make a large well in the center and pour in the yogurt and oil. Whisk together the liquids and gradually draw in the the dry ingredients, mixing until incorperated.

To prepare the filling: Place the ricotta in a mixing bowl and, if stiff, break it up wtih a rubber spatula to loosen. Stire in the crรจme fraรฎche and a pinch of salt.

Using a pastry bag fitted with a wide tip, a plastic bag with the corner snipped off or a spoon, fill each muffin tin one-third of the way with batter. Place one tablespoon of the filling into the center of each muffin.

(I suspect at this point that Silverton believes that your filling will be thick, and perhaps with a stiff ricotta and crรจme fraรฎche, it might have been, but my mixture, with store brand ricotta and sour cream, was more of a puddle that spilled out into a flat layer. While it didn’t matter in the end, it did make it harder to put the remaining muffin batter — which was stiffer than the filling — over the ricotta mixture with just a spoon and I ended up having to go the plastic bag/piping bag route to easily cover it. Grumble-gripe.)

Pipe or spoon the remaining batter into the cups, filling them to just below the rim. (Unlike you see in my pictures, as I overfilled the tins.) Sprinkle about 1 teaspoon of the nuts over the top of each. (I had extra.)

Bake for 25 to 30 minutes, until lightly brown and firm to the touch.

Do ahead: I’m going to put a big question mark in this space until smarter people than me weigh in on whether a ricotta-filled muffin can be stored at room temperature. (We left them out and lived to tell you about them, but perhaps this was still a no-no?) Muffins always freeze well, however if you’re looking to a get a head start.



Food & Wine’s Best Recipe of 2009 – Butterscotch Sticky Buns

by ๐Ÿ‘ฉ‍๐Ÿณ Cooking With a Southern Vibe in Music City USA ๐Ÿ‘ฉ‍๐Ÿณ, January 20, 2010

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Ingredients:

3/4 cup whole milk Tablespoon plus 1/2 teaspoon active dry yeast

1/2 cup granulated sugar

1 stick unsalted butter (6 Tablespoons softened, 2 Tablespoons melted)

2 large eggs

4 cups flour, plus more for dusting

1 teaspoon Kosher salt

1 cup light brown sugar

2 teaspoons cinnamon

1 cup pecan halves

Glaze:

1/2 cup packed dark brown sugar

6 Tablespoons unsalted butter

3 Tablespoons Scotch whiskey

2 1/2 teaspoons condensed milk

2 Tablespoons water

2 Tablespoons creme fraiche

1 1/2 teaspoons corn syrup

1/4 teaspoon salt

1/8 teaspoon vanilla extract

1/8 teaspoon baking powder

***

Directions:

1. Make the dough: In a glass measuring cup, heat the milk in a microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with a paddle, combine the warm milk with the yeast. Add the granulated sugar and the 6 Tablespoons softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs one at a time, Add the flour and salt and mix at low speed until incorporated, about 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature

for 30 minutes.

***

Preheat the oven to 325. Spray a standard 12 cup muffin tin with non-stick cooking spray.

***

On a lightly floured work surface, roll the dough out to a 9 by 24 inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 Tablespoons melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups, cut side up. Cover and let stand in a warm place for 30 minutes.

***

Set the muffin pan on a baking sheet and bake 25 to 30 minutes, until the buns are golden brown. Spread the pecans in a pie plate and toast 10 minutes until fragrant. Let cool and coarsely chop the nuts.

***

MEANWHILE MAKE THE GLAZE: In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, creme fraiche and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. remove from the heat and stir in the salt, vanilla, and baking powder.

***

Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about twenty minutes. Serve warm.

Yield 12 Buns.

Almost Cinnabons….

by ๐Ÿ‘ฉ‍๐Ÿณ Cooking With a Southern Vibe in Music City USA ๐Ÿ‘ฉ‍๐Ÿณ, January 13, 2010
cinnamon_buns2 This recipe got great reviews. I like the addition of nutmeg to the dough. This one is a must try, ladies.  ~ jan
Almost-Famous Cinnamon Rolls
Adapted from the recipe at Food Network
Makes 6 enormous rolls, or 8 huge rolls
For the Dough:
1 cup whole milk
1 1/4-ounce packet active dry yeast
1/4 cup plus 1/4 teaspoon granulated sugar
4 tablespoons unsalted butter, melted, plus more for the bowl
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more if needed
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
For the Filling:
All-purpose flour, for dusting
12 tablespoons unsalted butter, softened, plus more for the pan
1/2 cup granulated sugar
3 tablespoons ground cinnamon
For the Glaze:
2 cups confectioners’ sugar
1/3 cup heavy cream
4 tablespoons unsalted butter, melted
Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don’t stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary).
Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
Roll out the dough, fill and cut into buns (*see instructions below*). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners’ sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.
*How to Form Cinnamon Buns*
On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.
Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.
Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal.
Cut the cylinder with a sharp knife to make 6 or 8equal-size buns. 

Even easier, take a piece of thread, doubled, slip it under the bun where you want to cut it, bring it up, crisscross the thread and pull.  You have a perfectly cut bun.  Pinky swear.  ~ jan
Source:   Food Network

Almost Olive Garden Breadsticks

by ๐Ÿ‘ฉ‍๐Ÿณ Cooking With a Southern Vibe in Music City USA ๐Ÿ‘ฉ‍๐Ÿณ, May 03, 2009
Almost-Famous Breadsticks

This recipe is from my Food Network Magazine, they duplicated Olive Garden’s Breadsticks….

Ingredients

For the Dough:
  • 1 package active dry yeast
  • 4 1/4 cups all-purpose flour,plus more for dusting
  • 2 tablespoons unsalted butter,softened
  • 2 tablespoons sugar
  • 1 tablespoon fine salt
For the Topping:
  • 3 tablespoons unsalted butter,melted
  • 1/2 teaspoon kosher salt
  • 1/8 to 1/4 teaspoon garlic powder
  • Pinch of dried oregano

Directions

Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.

Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.

Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Yield – 16 Breadsticks

Southern Living’s Best Buttermilk Biscuits

by ๐Ÿ‘ฉ‍๐Ÿณ Cooking With a Southern Vibe in Music City USA ๐Ÿ‘ฉ‍๐Ÿณ, April 19, 2009

buttermilk-biscuits-m

I've spent countless Sunday mornings in a flour-covered kitchen trying to perfect this elusive delicacy. Like most of you, I'm always careful to use a light hand when working the dough, but Test Kitchens Professional Vanessa McNeil Rocchio and I discovered a secret that makes these biscuits our best ever.

The trick is in the unique dough-folding method, the same one used to make puff pastries and croissants. Folding creates multiple layers of dough and fat, giving rise to a tender, puffy biscuit. Combine the dry ingredients the night before, and refrigerate for an easy, hot breakfast in the morning.

Yield

Makes 2 dozen

Ingredients

  • 1/2  cup  cold butter
  • 2 1/4  cups  self-rising soft-wheat flour
  • 1 1/4  cups  buttermilk
  • Self-rising soft-wheat flour
  • 2  tablespoons  melted butter

Preparation

1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).

3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)

4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

Note: For testing purposes only, we used White Lily Self-Rising Soft Wheat Flour.

Cinnamon-Raisin Biscuits: Omit 2 Tbsp. melted butter. Combine 1/2 cup golden raisins, 1/2 tsp. ground cinnamon, and 1/3 cup chopped pecans with flour in a large bowl. Proceed with recipe as directed. Stir together 1/2 cup powdered sugar and 2 Tbsp. buttermilk until smooth. Drizzle over warm biscuits. Makes 2 1/2 dozen.

Black Pepper-Bacon Biscuits: Combine 1/3 cup cooked and crumbled bacon slices (about 5 slices) and 1 tsp. black pepper with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.

Feta-Oregano Biscuits: Combine 1 (4-oz.) package crumbled feta cheese and 1/2 tsp. dried oregano with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.

Pimiento Cheese Biscuits: Combine 1 cup (4 oz.) shredded sharp Cheddar cheese with flour in a large bowl. Reduce buttermilk to 1 cup. Stir together buttermilk and 1 (4-oz.) jar diced pimiento, undrained. Proceed with recipe as directed. Makes 2 1/2 dozen.

Southern Living, NOVEMBER 2007

Nisha's Friend Kathy's Lemon Pecan Sticky Rolls

by ๐Ÿ‘ฉ‍๐Ÿณ Cooking With a Southern Vibe in Music City USA ๐Ÿ‘ฉ‍๐Ÿณ, December 16, 2007
Nisha says these are amazing, and Nish is a great cook, Im sure this one is a keeper, gang. ~ jan

1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup margarine or butter
1/4 cup Frozen Lemon Juice from Concentrate, or RealLemon
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
2 (8-ounce) packages refrigerated crescent rolls
Preheat oven to 375. In small saucepan, combine sugars, margarine, lemon juice, and cinnamon. Bring to a boil; boil 1 minute.
Reserving 1/4 cup, pour remaining lemon mixture into 9-inch round layer cake pan. Sprinkle with nuts. Separate rolls into 8 rectangles; spread with reserved lemon mixture. Roll up jellyroll-fashion, beginning with short side; seal edges. Cut in half. Place rolls, cut-side down in prepared pan. Bake 30 to 35 minutes or until dark golden brown. Loosen sides. Immediately turn onto serving plate; do not remove pan. Let stand 5 minutes; remove pan. Serve warm.

These can be made and refrigerated overnight and then baked the next morning...

No Knead, Refrigerator Bread, can be stored up to 2 weeks....

by ๐Ÿ‘ฉ‍๐Ÿณ Cooking With a Southern Vibe in Music City USA ๐Ÿ‘ฉ‍๐Ÿณ, December 15, 2007
Five-Minute Artisan Bread

December 15, 2007


From Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois (Thomas Dunne Books, 2007). Copyright 2007 by Jeff Hertzberg and Zoe Francois.


Serves 4

Note: This recipe must be prepared in advance.

* 1-1/2 tablespoons granulated yeast (about 1-1/2 packets)
* 1-1/2 tablespoons kosher salt
* 6-1/2 cups unbleached flour, plus extra for dusting dough
* Cornmeal

NOTE: I would add sugar to this recipe, as our family always likes bread that has a bit of a sweet taste to it, I would probably add 1/4 cup or maybe even 1/3 cup of sugar to this recipe. ~ jan

In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water. Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid.

Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.)

When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and repeat oven to 450 degrees, preheating baking stone for at least 20 minutes.

Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it's not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom.

Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one day's storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour.

Using a serrated knife, slash top of dough in three parallel, ¼-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.
© Jan CAN Cook · THEME BY WATDESIGNEXPRESS