Tag Archive | Flour

Recipe: Chocolate Babka

babka!

Chocolate Babka

This is a wonderful dessert that my husband once requested I make after seeing a certain Seinfeld episode. This will make 16 slices.

Ingredients:

Dough:
1 tsp Sugar
2 1/4 tsp Yeast (1 package)
3/4 c Milk, warm
6 Tbs Sugar
1/2 tsp Vanilla
1/4 tsp Salt
1 Egg Yolk
1 2/3 c Flour, all-purpose
1 1/4 c Bread Flour
5 Tbs Butter, softened
Vegetable Oil

Filling:
1/2 c Sugar
3 Tbs Cocoa
1/2 tsp Cinnamon
1/4 tsp Salt
4 oz. Semisweet Chocolate, finely chopped

Streusel Topping:
2 Tbs Powdered Sugar
1 Tbs Flour, all-purpose
1 Tbs Butter, softened

Instructions:

Dough:
In a large bowl, dissolve 1 tsp sugar and yeast in milk. Let stand 5 minutes. Stir in 6 Tbs  sugar, vanilla, 1/4 tsp salt, and egg yolk. Add 1 1/3 c all-purpose flour and bread flour to milk mixture. Stir with a danish dough whisk, or wooden spoon, until well blended. Add 5 Tbs butter, stir until well blended. Scrape dough out onto a floured surface. Knead until smooth and elastic (about 10 min). While kneading, add about 1/3 c all-purpose flour a little at a time, to prevent the dough from sticking to your hands. Place the dough in a large bowl coated with vegetable oil, turning to coat top. Cover and let rise in a warm place 1 1/2 hours or until doubled in size. Punch dough down then cover and let dough rest 5 more min. Line the bottom of a 9 x 5 pan with parchment paper. Coat the sides of pan with vegetable oil.

Filling:
Combine 1/2 c sugar, cocoa, cinnamon, salt, and chocolate in a medium bowl and set aside.

Assembly:
Place dough on a floured surface. Roll dough out into a 16″ square. Sprinkle filling, leaving a 1/4″ border around edges. Roll up dough tightly, jelly-roll fashion and pinch seam and ends to seal. Holding dough by ends, twist dough 4 times. Fit dough into pan. Cover and let rise 45 minutes or until doubled in size. Preheat the oven to 350°.

Topping:
To prepare streusel, combine powdered sugar, 1 Tbs and 1 Tbs softened butter, stirring with a fork until mixture is crumbly. Sprinkle streusel evenly over dough.

Bake for 40 minutes. Cool bread in pan for 10 minutes on a wire rack. Remove from pan and cool bread completely on wire rack before slicing.

Recipe: Zucchini Bread

Zucchini Bread

Zucchini Bread

After visiting our favorite produce stand on Sunday and coming away with some beautiful and large zucchini, it was time to make the season’s first loaf.

Ingredients:

1 ½ c Flour
1 tsp Cinnamon
½ tsp Baking Soda
½ tsp Salt
¼ tsp Baking Powder
¼ tsp Nutmeg
1 Egg
½ c Sugar
1 c Shredded Zucchini
¼ c Vegetable Oil
Butter or Oil

Instructions:

Preheat oven to 350º. Butter or oil the bottom of a 8” x 4” loaf pan and up the sides ½”. In a large bowl, combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Mix to distribute the ingredients. Make a hole in the center of the dry ingredients. In a medium bowl, beat the egg. Add in the sugar and stir well to combine. Then add in the zucchini and vegetable oil. Mix well. Then pour the wet ingredients into the dry ingredients and stir just enough to be completely moistened. Transfer the batter into the loaf pan. Bake for 55 minutes. Cool in the pan on a wire rack for 10 minutes. Remove the bread from the pan and cool completely on the wire rack.

Zucchini Bread Cut

Recipe: Old Fashion Irish Soda Bread

image

Old Fashion Irish Soda Bread

This is the easiest bread you will ever make!

Ingredients:

4 c Flour
1tsp Baking Soda
1tsp Salt
1 3/4 c Buttermilk

Instructions:

Preheat oven to 425. Mix dry ingredients in a large bowl. Dust a cutting board with flour. Add the buttermilk to the dry ingredients and mix until sticky. Place dough in a cast iron skillet (or round cake pan) and cut a cross in the top of the dough to allow for expansion. Bake for 45 minutes.

wpid-20130312_180221.jpg wpid-20130312_180433.jpg wpid-20130312_180931.jpg wpid-20130312_185654.jpg

Recipe: Cream Cheese Chicken Alfredo

Cream Cheese Pasta

Cream Cheese Chicken Alfredo

Ingredients:

2 c Pasta
2 Tbs Olive Oil
1 lb. Chicken, cut into strips
1 1/4 c Chicken Stock
4 tsp Flour
1/8 tsp Pepper
1/8 tsp Garlic Powder
4 oz. Cream Cheese
1/4 c Parmesan Cheese, grated

Raw Chicken Pene Pasta Chicken Stock

Flour, Garlic Powder, Pepper Cream Cheese Parmesan Cheese

Instructions:

Cook pasta according to directions on package. Meanwhile, heat oil in a high sided skillet. Cook chicken, about 5 minutes, then take out and keep warm on a plate. Pour chicken stock into pan and get all the delicious brown bits up. Add your flour, pepper, and garlic powder. Whisk to mix very well. Add cream cheese and stir until it’s melted. Add 2/3 of your Parmesan cheese and return the chicken to the pan. When the pasta is done and drained, add it to the pan too. Mix everything together and dish up! Top with additional Parmesan cheese and serve with a simple salad.

Cook Chicken Cooked Chicken Add stock, flour, pepper, garlic Add Cream Cheese

Cream Cheese Encorporated Add Chicken Dish Up Cream Cheese Pasta and Salad

If you like my Cream Cheese Chicken Alfredo, you’ll love my other recipes!

Recipe: Mulligatawny Soup

Mulligatawny Soup

Mulligatawny Soup

Serves 6, takes 1 hour

soup-nazi_320This soup was introduced to me through the much-loved TV show, Seinfeld, in the episode about the “Soup Nazi”. I had never had this famous soup before so when my husband asked for an Indian dish for dinner, I dove right in to try my hand at Mulligatawny. We were blown away by how great it turned out. While you could serve 6 people with this recipe, there were no leftovers at our house as my husband went back to eat 3 huge bowls of it! So, I give you, Mulligatawny…

Ingredients:

1/4 c Butter
2 Tbs Dried Minced Onion (1/2 c fresh onion, diced)
2 Stalks Celery, diced
2 Carrots, diced
5 tsp Flour
1 1/2 tsp Curry Paste
4 c Chicken Stock
1 Apple, shredded
1/2 c Jasmine Rice
1 Chicken Breast, cooked and shredded
1/8 tsp Salt
1/8 tsp Pepper
1/8 tsp Dried Thyme
1/2 c Milk

Instructions:

Melt butter in a stock pot. Saute onion, celery, and carrot in butter. Add flour and curry paste. Mix well and cook about 5 minutes. Add chicken stock and bring to a boil. Reduce heat, simmer for 30 minutes stirring occasionally. Add apple, rice, chicken, salt, pepper, and thyme. Simmer 20 minutes stirring occasionally. Add milk and heat through, about 5 minutes. Enjoy!

Celery and Carrots Mulligatawny add broth Shredded Chicken Jasmine Rice

Shredded Apple Mulligatawny add everything else Mulligatawny Soup finished

If you like my mulligatawny, you’ll love my other recipes!

Recipe: French Pancakes (Crepes)

Crepes

French Pancakes (Crepes)

Many years ago while I was in high school, we hosted a french exchange student. She made us this delicious breakfast that could moonlight as a dessert. It was Crepes! These very thin “pancakes” are surprisingly easy to make. Filled with fresh fruits, you can’t go wrong! Cook up a batch for breakfast and let me know how you like them!

Ingredients:

1 1/2 c Flour
1/2 tsp Salt
2 tsp Baking Powder
2 Tbs Demerara Sugar
4 Eggs
1 1/3 c Milk
2/3 c Water
1 tsp Vanilla

Fillings:
Butter
Sour Cream
Fruit (sliced banana, diced apple, blackberries, jam…)

Instructions:

Mix all your dry ingredients in a large bowl (flour, salt, baking powder, sugar). Mix all your wet ingredients in a medium bowl (eggs, milk, water, vanilla). Pour your wet ingredients into your dry ingredients and lightly mix. It’s ok if there are lumps. Ladle crepe mix onto a hot griddle making a large, thin pancake circle. When the edges look like they are completely set and starting to dry, flip them gently with a large spatula. You want a nice light golden brown color on the crepes. Cooking time will very, but for my griddle, it’s around 3 minutes per side. Fill the crepes with your desired fillings and gently roll up. Sprinkle a little sugar on top of the crepe and you’re done!

Flour Flour, sugar, salt, baking powder Four Eggs Add Vanilla Bananas, Apples, Blackberries Crepe side 1 Crepe side 2 Wife's crepe Husband's crepe Berry crepe

What do you fill your crepes with?

If you liked my crepes, you’ll love my other recipes!

Recipe: Potato, Bacon, Chicken and Corn Chowder

Potato, Bacon, Chicken and Corn Chowder 20130117_194916

Potato, Bacon, Chicken and Corn Chowder

Serves 8

Ingredients:

3 1/2 c Potatoes, diced
1/3 c Onion, finely chopped (or 1 Tbs dried minced onion)
Corn, cut from 2 ears (or 1 can, drained)
1 Chicken breast, cooked and diced
3 1/4 c Chicken Stock
Salt (to taste)
1 tsp Pepper
5 Tbs Butter
5 Tbs Flour
2 tsp Mustard
4 Slices Bacon, cooked and crumbled
1 c Milk
1 tsp Parsley
2 c Vermont Cheddar Cheese, shredded

Instructions:

  1. Combine potatoes, onion, chicken, corn, and chicken stock in stockpot and bring to boil
  2. Cook over medium heat until potatoes are tender
  3. Add salt and pepper
  4. Make a roux in a small pan: melt butter, add mustard and whisk in flour stirring constantly until thick
  5. Slowly stir in milk and keep stirring about 5 minutes or until its thick
  6. Add cheese to milk and stir until melted
  7. Stir cheese mixture into the stockpot
  8. Add bacon and parsley, cook until heated through
  9. Top with more cheese to look pretty

This dish will thicken over time but if you want it to thicken quick, add some potato flakes.

Potato, Bacon, Chicken and Corn Chowder 20130117_190641 Potato, Bacon, Chicken and Corn Chowder 20130117_191724 Potato, Bacon, Chicken and Corn Chowder 20130117_192216 Potato, Bacon, Chicken and Corn Chowder 20130117_192535 Potato, Bacon, Chicken and Corn Chowder 20130117_193829

If you like my Potato, Bacon, Chicken and Corn Chowder, you’ll love my other recipes