Category: bread

March 22, 2014

oat yogurt scones

I had a whole list of things I wanted to do today. I can honestly say that this scone project was the only thing I ended up getting done. I woke up with a splitting headache. Unable to barely move I whined and cried till past noon. Finally, after a couple tylenol I was functional enough to make some scones and a small blog post. Homework and taking Wyatt for a walk will have to wait a little longer. The scones were nice, a little too dry but, with a large cup of fresh coffee, a little butter and fresh strawberries they ended up pretty good!

Ok, well guess it’s time to tackle a little homework.

INGREDIENTS:

1 3/4 cups cake flour flour extra for dusting surface
1/2 cup whole wheat flour
1/2 cup rolled oats
1 tablespoon baking powder
1 large tablespoon brown sugar
1 teaspoon table salt
3/4 cup unsalted cold butter, cut into pieces
1/4 cup maple syrup
1/4 cup milk
1 tablespoon (+) full-fat yogurt
1 egg, beaten (for glaze)

DIRECTIONS:

Preheat your oven to 400°F (200°C). line baking sheet with un-buttered parchment paper.
Mix the flours, oats, baking powder, sugar and salt together in a large bowl.
With your fingertips, work the butter into the dry ingredients (until mixture resembles fine breadcrumbs).
In a small dish, combine the milk and syrup, then add these ingredients to the butter-flour mixture.
By hand, bring everything together and add yogurt a tablespoon at a time until it forms a soft dough. If it feels too dry, add a little more yogurt (dough should not be sticky).
On a lightly floured surface, pat or roll the dough out until it is approx 2 inches tall. Using a cutter (or a small cup), cut the dough into rounds and place them on the prepared tray so that they almost touch. Glaze the tops with beaten egg
Bake for 20-25min

December 4, 2012

tina turner toast

This recipe has actually very little to do with Tina Turner. Tina Turner Toast actually didn’t have a name….I actually just made it up. This is a snack my dad would make pretty often. It was usually made on movie nights or on the weekend and when we were all hungry waiting for dinner or….. when my mom went out for the night and my dad let me stay up FAR past bed time to watch Tina Turner Live in Concert.

I remember cause I got to stay up crazy late.
I remember because my dad turned the volume up louder then I had ever heard it.
Because he let me dance on the couch (which was probably more like frantically jumping up and down on the couch).

He made this and vanilla milk shakes.

Now, this has been perfected over the past 30 years and, there is no need to improvise or adjust it. We assure you.

ingredients:

4 pieces of white bread
6 slices of bacon
12 slices of cheese

directions:

Preheat oven to 300°F.
Cut crust off bread
Slice into 3 equal pieces (tip- we use an electric carving knife to prevent squishing the bread)
Cut the 6 slices of bacon in half (for a total of 12) -microwave bacon *according to most, to cook bacon in microwave you would cook 1min for every slice. That is actually too long for this recipe it’s important to check on them. you want it to be slightly under cooked (so a little under 6min).
Arrange them on a baking sheet with a little room between them, place sliced cheese on top of the pieces of bread, top with bacon (tip- He uses tooth picks to assure the bacon stay perfectly placed on the toasts. if you don’t have them it’s ok…but you’ll need to check on them frequently to make sure the bacon doesn’t fall off)
Bake for 15min

There you have it! Perfect Tina Turner Toast!

Tina Turner Live in Rio (1988) :

November 3, 2012

jalapeño corn bread

Since my last post (french onion soup) I’ve been a little nervous to try again. I have spent countless hours searching the internet for a recipe that I can tackle and have come up with a pile of hopefuls but it seems I also find a pile of excuses for why I don’t think I can do it.

So alone for another Saturday (boyfriend has gone painting for the day again) and I’m getting restless… I search recipes…watch food network and still find no inspiration. I wander around the house hoping for something…

My Brain:

woolie socks -comfort food

boyfriends paint -his recipe

jalapeños -yep, I’m going to use those!

Chris’s Cornbread! So he gives me the name of his corn bread recipe and I quickly search online to find it!

Corn bread was never a comfort food for me growing up but, in the past couple years it has definitely become one! If there is corn bread baking in our home it means one of two things. It’s a chilly Sunday afternoon or the people we love are coming over for dinner. My love makes some GREAT corn bread! He quickly tells me his recipe alterations and what rack and what oven temp. and I’m ready to get started.
I pull out all the ingredients, bowls, spoons, pans, set up the camera….I look over my computers dead, THE RECIPE!?!?! . I quickly find the power cord and plug it in….it’s gone. Like gone!no where in my history, I can’t remember the name of the eff’n thing, damn it. I search google for the name I think it might be, it’s wrong… I search cornbread recipes hoping maybe I’ll recognize it, I don’t…. I decide that cursing and stomping around will resolve this problem….it doesn’t

I call Chris to ask him for one of the 2 beers we have left in the fridge ( I don’t tell him I’m facing another possibly disastrous post). I look up another one online …Paula Dean . I look through her cornbread recipes (she has a few) and tweak it with whatever I can remember him telling me before he left…. and we’re off….. *sigh

Ingredients

3 cups all-purpose flour
1 cup yellow cornmeal
1/4 cup sugar
2 tablespoons baking powder
2 teaspoons salt
2 cups milk
3 extra-large eggs, lightly beaten
1/2 pound (2 sticks) unsalted butter, melted, plus extra to grease the pan
8 ounces aged extra-sharp Cheddar, grated, divided
3 tablespoons seeded and minced fresh jalapeno peppers

Directions

Combine the flour, cornmeal, sugar, baking powder, and salt in a large bowl. In a separate bowl (it was around here Come Out and Play (Keep’em Seperated) started in my head…remember Offspring lol what happened to them? err, maybe I should keep this part off the blog…), combine the milk, eggs, and butter. With a wooden spoon, stir the wet ingredients into the dry until most of the lumps are dissolved. Don’t over mix! Mix in the grated Cheddar, and jalapenos. Allow the mixture to sit at room temperature for 20 minutes.

Meanwhile, preheat the oven to 350 degrees F. Grease a 9 by 13 by 2-inch baking pan.( I didn’t use this size pan I used 2 loaf pans)

Pour the batter into the prepared pan, smooth the top, and sprinkle with the remaining grated Cheddar. Bake for 30 to 35 minutes, or until a toothpick comes out clean. Cool and cut into large squares. Serve warm or at room temperature.

Well, It’s not as incredible as my boyfriends famous cornbread…but, it’s REALLLY SUPER GOOD! and you’d probably think it was awesome if you’ve never had his. I’m SO happy I didn’t screw this one up! YAY ME!

P.S. My boyfriend may have given me the idea to use his cornbread in my post. after seeing how frustrated I was ..but, my story makes a far more interesting blog post!!

Offspring – Come Out and Play (Keep ’em Separated): http://www.youtube.com/watch?v=XN32lLUOBzQ