Dough:
1 cup milk
1/4 cup butter (plus extra for filling)
1 Tablespoon sugar
1 teaspoon salt
1 teaspoon cinnamon
1 teaspoon vanilla extract
6 cups flour
Filling:
1/4 cup sugar
1/4 cup powder sugar
1 1/2 teaspoon cinnamon
1/4 teaspoon nutmeg
4 individual boxes of raisins
In small sauce pan, combine the milk, butter, sugar, salt, cinnamon and vanilla. Heat until melted and blended. Do not boil. Set aside to cool.
While milk mixture is cooling, pour 1 cup lukewarm water into large bowl. Sprinkle 1 package of yeast over water and let set for five minutes. Blend in the cooled milk mixture. Gradually mix in flour until the dough pulls away from the sides of the bowls. Hand kneed the remaining flour into the dough and continue to kneed until dough becomes elasticy. Place in a well oiled bowl and turn dough to thuroughly coat. Cover and place in warm place for one hour, or until doubled in bulk.
Punch down the dough and turn out onto a board. Kneed the dough for a few more minutes. Cut dough in half and set one half aside. Roll the dough out to approximately 1/4 inch thickness. Cut in half once again. Brush the dough with melted butter leaving 1 inch border on three sides of each piece of dough. Sprinkle with cinnamon sugar, then place raisins. Roll the dough, starting at the portion without a border, into a loaf. Repeat to make four small loaves. Place on an oiled baking sheet and brush the tops with butter. Let rise again for another hour, or until doubled in bulk. Bake at 375 until golden brown.
Wednesday, September 16, 2009
Sweet Grilled Mahi-Mahi
Ingredients:
1 whole lemon, juiced
2 Tb butter
2 tsp honey
2 Tb teriyaki sauce
1/2 tsp garlic powder
2 Mahi-Mahi steaks
Melt butter in a sauce pan. Once completely melted, stir in honey, followed by teriyaki sauce, lemon juice and garlic powder. Pour over Mahi-Mahi steaks in a shallow pan, being sure to coat both sides, and marinate for half an hour. While marinating, prepare your BBQ pit. Grill for five to six minutes per side or until the fish flakes, being sure to baste with the marinade several times during cooking.
Note: There was a fair amount of marinade left over when I finished cooking the Mahi-Mahi, so I also brushed it on fresh asparagus and skewered shrimp to be grilled. They all came out WONDERFUL! A little trick on the asparagus - don't over cook it. You'll want the grill to be VERY hot, so that it lightly chars one side of the asparagus before fully cooking through. The result is a flavorful, crisp and crunchy side dish that blends flawlessly with the fish and shrimp while still holding it's own flavor.
1 whole lemon, juiced
2 Tb butter
2 tsp honey
2 Tb teriyaki sauce
1/2 tsp garlic powder
2 Mahi-Mahi steaks
Melt butter in a sauce pan. Once completely melted, stir in honey, followed by teriyaki sauce, lemon juice and garlic powder. Pour over Mahi-Mahi steaks in a shallow pan, being sure to coat both sides, and marinate for half an hour. While marinating, prepare your BBQ pit. Grill for five to six minutes per side or until the fish flakes, being sure to baste with the marinade several times during cooking.
Note: There was a fair amount of marinade left over when I finished cooking the Mahi-Mahi, so I also brushed it on fresh asparagus and skewered shrimp to be grilled. They all came out WONDERFUL! A little trick on the asparagus - don't over cook it. You'll want the grill to be VERY hot, so that it lightly chars one side of the asparagus before fully cooking through. The result is a flavorful, crisp and crunchy side dish that blends flawlessly with the fish and shrimp while still holding it's own flavor.
Shrimp & Scallop Bruschetta Pasta
Ingredients:
1/3 cup extra virgin olive oil (cold press if you can find it)
2 Tb red wine vinegar
1/2 medium red onion, coarsely chopped
4 large garlic cloves, minced
1/2 pint sweet grape tomatoes, seeded and diced
1 tsp basil
1 tsp oregano
1 lbs shrimp, peeled
1 lbs bay scallops
Pasta
Freshly grated Parmesan cheese
Cook pasta of your choice to al dente. Set aside to drain. In a large skillet, combine olive oil, red wine vinegar, red onion, minced garlic, basil and oregano. Saute until veggies are tender. Add in scallops and shrimp. Cook, stirring frequently, until shrimp turn pink and scallops flake. Add in tomatoes and allow to simmer for another couple of minutes. Pour seafood mixture over pasta, still in the collander, to allow excess juice to drain off. Pour all back into a large bowl and stir to combine. Top each serving with Parmesan cheese to preference.
1/3 cup extra virgin olive oil (cold press if you can find it)
2 Tb red wine vinegar
1/2 medium red onion, coarsely chopped
4 large garlic cloves, minced
1/2 pint sweet grape tomatoes, seeded and diced
1 tsp basil
1 tsp oregano
1 lbs shrimp, peeled
1 lbs bay scallops
Pasta
Freshly grated Parmesan cheese
Cook pasta of your choice to al dente. Set aside to drain. In a large skillet, combine olive oil, red wine vinegar, red onion, minced garlic, basil and oregano. Saute until veggies are tender. Add in scallops and shrimp. Cook, stirring frequently, until shrimp turn pink and scallops flake. Add in tomatoes and allow to simmer for another couple of minutes. Pour seafood mixture over pasta, still in the collander, to allow excess juice to drain off. Pour all back into a large bowl and stir to combine. Top each serving with Parmesan cheese to preference.
Very Blue Blueberry Muffins
Muffins:
1 3/4 cup flour
1 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon nutmeg
1/3 cup oil
1 egg, well beaten
1/3 cup milk (approximate)
1/2 Tablespoon vanilla extract
bag of frozen blueberries, thawed w/ juice
Struesel Topping:
1/2 cup brown sugar
1/3 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter at room temperature
Heat oven to 400 and line muffin pan with paper cups.
Combine flour, sugar, salt, baking powder, and nutmeg in a bowl and mix. Pour oil into a one cup measuring cup. Add egg and fill the rest of the way with milk. Pour into the flour mixture and mix with spoon until all the flour is moistened. Pour in the bag of blueberries, including the juice. Gently fold/stir together, being careful not to crush the berries. Note: The batter will be blue/purple! Fill muffin tins up to brim of paper (will form large, bakery style muffins).
In a separate bowl, combine brown sugar, flour and spices and mix until blended. Cub butter and add in. Combine with fork until all mixed and crumbly. Use a spoon to lightly sprinkle the topping onto the muffin batter.
Bake at 400 for 15-20 minutes.
Note: If making for kids, feel free to add in a few drops of blue food coloring to brighten up the color!
1 3/4 cup flour
1 cup sugar
1/2 teaspoon salt
2 teaspoons baking powder
1 teaspoon nutmeg
1/3 cup oil
1 egg, well beaten
1/3 cup milk (approximate)
1/2 Tablespoon vanilla extract
bag of frozen blueberries, thawed w/ juice
Struesel Topping:
1/2 cup brown sugar
1/3 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter at room temperature
Heat oven to 400 and line muffin pan with paper cups.
Combine flour, sugar, salt, baking powder, and nutmeg in a bowl and mix. Pour oil into a one cup measuring cup. Add egg and fill the rest of the way with milk. Pour into the flour mixture and mix with spoon until all the flour is moistened. Pour in the bag of blueberries, including the juice. Gently fold/stir together, being careful not to crush the berries. Note: The batter will be blue/purple! Fill muffin tins up to brim of paper (will form large, bakery style muffins).
In a separate bowl, combine brown sugar, flour and spices and mix until blended. Cub butter and add in. Combine with fork until all mixed and crumbly. Use a spoon to lightly sprinkle the topping onto the muffin batter.
Bake at 400 for 15-20 minutes.
Note: If making for kids, feel free to add in a few drops of blue food coloring to brighten up the color!
Peanut Butter Cookies
Ingredients:
2 cups peanut butter
2 cups sugar
2 eggs
1 slightly heaping Tablespoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Preheat oven to 350 and grease baking sheet. Blend all ingredients well. Roll dough into one inch balls and place on baking sheet, giving each plenty of room. With the back of a fork, press each ball flat and make crisscross design. Bake 8-10 minutes and allow cookies to cool for a few minutes on the baking sheet before removing them to a cooling rack (or they fall apart when you move them).
2 cups peanut butter
2 cups sugar
2 eggs
1 slightly heaping Tablespoon baking powder
1/4 teaspoon salt
1 teaspoon vanilla extract
Preheat oven to 350 and grease baking sheet. Blend all ingredients well. Roll dough into one inch balls and place on baking sheet, giving each plenty of room. With the back of a fork, press each ball flat and make crisscross design. Bake 8-10 minutes and allow cookies to cool for a few minutes on the baking sheet before removing them to a cooling rack (or they fall apart when you move them).
Cinnamon Chocolate Chip Muffins
Batter:
2/3 cup sugar
1/2 teaspoon salt
1 Tablespoon vanilla extract
2 teaspoons baking powder
1 teaspoon cinnamon
2/3 cup milk
2 eggs
1/2 cup butter, melted and cooled
2 cups flour
1 bag chocolate chips
Struesel Topping:
1/2 cup brown sugar
1/3 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter at room temprature
Preheat over to 400 and line muffin tins with paper or grease liberally. With a fork, blend all ingredients for batter except for the flour until smooth. Using a spoon, fold in flour until all moistened - allow the batter to remain lumpy. Fold in chocolate chips and fill muffin tins to brim. Top each muffin with struesel topping. Bake 15-18 minutes. Remove to cooling rack for a few minutes - serve warm.
2/3 cup sugar
1/2 teaspoon salt
1 Tablespoon vanilla extract
2 teaspoons baking powder
1 teaspoon cinnamon
2/3 cup milk
2 eggs
1/2 cup butter, melted and cooled
2 cups flour
1 bag chocolate chips
Struesel Topping:
1/2 cup brown sugar
1/3 cup flour
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 cup butter at room temprature
Preheat over to 400 and line muffin tins with paper or grease liberally. With a fork, blend all ingredients for batter except for the flour until smooth. Using a spoon, fold in flour until all moistened - allow the batter to remain lumpy. Fold in chocolate chips and fill muffin tins to brim. Top each muffin with struesel topping. Bake 15-18 minutes. Remove to cooling rack for a few minutes - serve warm.
Easy Cheesy Drop Biscuits
Ingredients:
2 cups flour
1 Tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup melted butter, cooled slightly
1 cup milk
1 cup shredded cheddar cheese
Preheat over to 450 and grease baking sheet. Blend dry ingredients in a large bowl. Stir in butter and milk, mixing by hand just until all of the dry mixture is moistened. Stir in cheese - batter should still be lumpy, do not over mix. Drop onto greased baking sheet and bake for 8-12 minutes or until edges turn golden brown. Makes about 1 dozen, soft, fluffy biscuits with a crispy toasted bottom.
2 cups flour
1 Tablespoon baking powder
2 teaspoons sugar
1/2 teaspoon salt
1/2 cup melted butter, cooled slightly
1 cup milk
1 cup shredded cheddar cheese
Preheat over to 450 and grease baking sheet. Blend dry ingredients in a large bowl. Stir in butter and milk, mixing by hand just until all of the dry mixture is moistened. Stir in cheese - batter should still be lumpy, do not over mix. Drop onto greased baking sheet and bake for 8-12 minutes or until edges turn golden brown. Makes about 1 dozen, soft, fluffy biscuits with a crispy toasted bottom.
Strawberry Shortbread Cookies
Ingredients:
3/4 cup room temperature butter
1/4 cup sugar
1 teaspoon vanilla extract
scant 2 cups flour
Strawberry Jam
Preheat oven to 350.
Cream sugar, butter and vanilla. Blend in flour. Roll out onto a floured board to 1/2 inch thickness.
Using a shot glass or something similar, flour and cut out circles and arrange on ungreased cookie sheet. Dust excess flour off remaining dough, kneed and roll out again. Continue to do so until the vast majority of the dough is used.
Turn the shot glass over and flour the bottom (if the shot glass does not have a smaller bottom, use something else that is circular and will leave 1/8 to 1/4 inch border on cookie). Press into the center of each cookie to form a flat bowl. Fill each cookie bowl with just enough strawberry jam to fully coat the inner bowl.
Bake about 15 minutes, or until dough is soft-set. Place on cooling wrack.
Note: This is a recipe I dreamed up that turned out quite well! Warning: The first one you eat will just be "good" but then you'll start to crave them! They go great with tea or lemonade!
3/4 cup room temperature butter
1/4 cup sugar
1 teaspoon vanilla extract
scant 2 cups flour
Strawberry Jam
Preheat oven to 350.
Cream sugar, butter and vanilla. Blend in flour. Roll out onto a floured board to 1/2 inch thickness.
Using a shot glass or something similar, flour and cut out circles and arrange on ungreased cookie sheet. Dust excess flour off remaining dough, kneed and roll out again. Continue to do so until the vast majority of the dough is used.
Turn the shot glass over and flour the bottom (if the shot glass does not have a smaller bottom, use something else that is circular and will leave 1/8 to 1/4 inch border on cookie). Press into the center of each cookie to form a flat bowl. Fill each cookie bowl with just enough strawberry jam to fully coat the inner bowl.
Bake about 15 minutes, or until dough is soft-set. Place on cooling wrack.
Note: This is a recipe I dreamed up that turned out quite well! Warning: The first one you eat will just be "good" but then you'll start to crave them! They go great with tea or lemonade!
An Old Standby: Meatloaf
Meatloaf Ingredients:
1 lbs lean ground beef
1 large egg
1/4 cup bread crumbs
1 Medium Carrot, shredded
1/4 Medium Red Onion, Minced
1/4 Large Green Bell Pepper, Minced
1/2 Stalk of Celery, coarsely chopped
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon balsamic vinegar
Sauce Ingredients:
1 15oz can tomato sauce
1/2 teaspoon garlic powder
1 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon red wine vinegar
In a large bowl, mix all ingredients for meatloaf by kneading. Divide into four equal parts and shape into logs. Arrange logs an inch or more apart in 2" deep casserole dish.
Using the same bowl as you mixed the meat in, stir together ingredients for sauce (this allows some of the left over seasoning and vegetables to be incorporated into the sauce). Spoon equally over each mini loaf. Bake at 400 for one hour, or until center is no longer pink.
Easy side dish suggestion: While preparing the vegetables for the meatloaf, mince/chop another 1/4 of the onion, 1/4 of the bell pepper and the remaining 1/2 celery stick. Saute until tender in a touch of olive oil. Fix a box of instant cornbread dressing according to directions, but add in the sauteed vegetables when adding the breadcrumbs. Mix well, let stand for five minutes and serve!
Notes: This recipe is very tastey and fairly inexpensive to make. It can also be easily double, tripled or quadrupled if company is coming over!
1 lbs lean ground beef
1 large egg
1/4 cup bread crumbs
1 Medium Carrot, shredded
1/4 Medium Red Onion, Minced
1/4 Large Green Bell Pepper, Minced
1/2 Stalk of Celery, coarsely chopped
1/2 teaspoon garlic powder
1/2 teaspoon sea salt
1/4 teaspoon black pepper
1 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon balsamic vinegar
Sauce Ingredients:
1 15oz can tomato sauce
1/2 teaspoon garlic powder
1 teaspoon thyme
1/2 teaspoon oregano
1/2 teaspoon basil
1 teaspoon red wine vinegar
In a large bowl, mix all ingredients for meatloaf by kneading. Divide into four equal parts and shape into logs. Arrange logs an inch or more apart in 2" deep casserole dish.
Using the same bowl as you mixed the meat in, stir together ingredients for sauce (this allows some of the left over seasoning and vegetables to be incorporated into the sauce). Spoon equally over each mini loaf. Bake at 400 for one hour, or until center is no longer pink.
Easy side dish suggestion: While preparing the vegetables for the meatloaf, mince/chop another 1/4 of the onion, 1/4 of the bell pepper and the remaining 1/2 celery stick. Saute until tender in a touch of olive oil. Fix a box of instant cornbread dressing according to directions, but add in the sauteed vegetables when adding the breadcrumbs. Mix well, let stand for five minutes and serve!
Notes: This recipe is very tastey and fairly inexpensive to make. It can also be easily double, tripled or quadrupled if company is coming over!
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