Wednesday, November 30, 2016

Cinnamon Rolls

Ingredients

Cinnamon Rolls 
2 cups plus 4 ½ cups bread flour 
2 cups warm water (105-115 F) 
½ cup granulated sugar

3/4 cup brown sugar
1 tablespoon salt
2 packages active dry yeast 
2 eggs
1/3 cup shortening
6 tablespoons margarine or butter, softened
1 tablespoon ground cinnamon


Icing
1 1/2 teaspoons vanilla extract
1/4 cup heavy cream
2 1/2 tablespoons milk


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Directions

Cinnamon Rolls

  1. In a large bowl combine 2 cups of flour with water sugar salt and yeast
  2. Beat the mixture for 2 min with a wooden spoon (I use a stand mixer), then add the eggs and lard.
  3. Stir until well blended.
  4. Gradually add the remaining 4 ½ cups flour to mixture and stir until firm dough is formed.
  5. Cover bowl and set in a warm area to rest for 20 min (I cover with a wet dish towel)
  6. After resting, punch dough down, divide it in half and form into two balls.
  7. On floured surface, roll one ball out as thinly as possible.  (I go for a rectangle shape)
  8. Brush half of the softened margarine evenly over the dough.
  9. Sprinkle with half the brown sugar and half of the cinnamon.
  10. Roll the dough up like a jelly roll. And cut into slices about ½ in thick (I get about 12 slices. Easiest is to cut roll in half and set the two halves next to each other and cut each into thirds)
  11. Place slices about ½ inch apart in a buttered jelly-roll pan (casserole dish works for this also)
  12. Repeat  the same steps 1-6 with the second ball of dough.
  13. Place the rolls in a warm area and allow to rise for about 45 min or until double in size. (I cover again)
  14. Preheat oven to 350 F 
  15. After the rise, bake for 15-20 min until golden brown.
  16. Allow to cool for 15 min.

 Icing
  1. Add sugar to bowl and stir in heavy cream and vanilla until mixture resembles a thick batter.
  2. Add milk one tablespoon at a time, stirring until smooth – about 3-5 full minutes. Mixture may look lumpy at first but just continue to stir and it will come together.
  3. Pour over hot cinnamon rolls. 
  4. Devour. 
  5. Buy new (bigger) pants.

 Contributed by Falls Chance Forum Moderator @MacKenzieTwin

~ Cinnamon Rolls ~

Ingredients

Cinnamon Rolls 
780 g strong or hard flour 
475 ml warm water (40-46 C) 
100g sugar

160 g brown sugar
1 tablespoon salt
2 packages active dry yeast 
2 eggs
160 g butter or margerine (can also use up to 75 g of lard)
1 tablespoon ground cinnamon


Icing
1 1/2 teaspoons vanilla extract
1/4 cup heavy cream
2 1/2 tablespoons milk


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Directions

Cinnamon Rolls
  1. In a large bowl combine 240 g of flour with water sugar salt and yeast
  2. Beat the mixture for 2 min with a wooden spoon (I use a stand mixer), then add the eggs and 75 g of fat.
  3. Stir until well blended.
  4. Gradually add the remaining 540 g flour to mixture and stir until firm dough is formed.
  5. Cover bowl and set in a warm area to rest for 20 min (I cover with a wet dish towel)
  6. After resting, punch dough down, divide it in half and form into two balls.
  7. On floured surface, roll one ball out as thinly as possible.  (I go for a rectangle shape)
  8. Brush 42 g of the softened butter or margerine evenly over the dough.
  9. Sprinkle with half the brown sugar and half of the cinnamon.
  10. Roll the dough up like a jelly roll. And cut into slices about ½ in thick (I get about 12 slices. Easiest is to cut roll in half and set the two halves next to each other and cut each into thirds)
  11. Place slices about ½ inch apart in a buttered jelly-roll pan (casserole dish works for this also)
  12. Repeat  the same steps 1-6 with the second ball of dough.
  13. Place the rolls in a warm area and allow to rise for about 45 min or until double in size. (I cover again)
  14. Preheat oven to 177 C
  15. After the rise, bake for 15-20 min until golden brown.
  16. Allow to cool for 15 min.

 Icing
  1. Add sugar to bowl and stir in heavy cream and vanilla until mixture resembles a thick batter.
  2. Add milk one tablespoon at a time, stirring until smooth – about 3-5 full minutes. Mixture may look lumpy at first but just continue to stir and it will come together.
  3. Pour over hot cinnamon rolls. 
  4. Devour. 
  5. Buy new (bigger) pants.

 Contributed by Falls Chance Forum Moderator @MacKenzieTwin

Monday, November 28, 2016

Funnel Cake

"They stood at a magic show eating some sugary confection that Riley referred to as a funnel cake..."   ~ Mustang Hill Chapter 2

Paul's Notes:  This recipe requires a funnel.  Guests may enjoy a variety of different toppings, so a good host will have a variety of options on hand. 


Ingredients

  • 1 cup all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 Tablespoons brown sugar, packed
  • 2 Tablespoon white sugar
  • ¾ cup whole milk
  • 1 egg
  • powdered sugar
  • strawberries, sliced (optional)
  • Whip Cream (optional)
   



Other topping options could include: 
apple pie filling, lemon curd, cherry pie filling, hot fudge, Nutella, ice cream, rainbow sprinkles, marshmallow topping, chocolate chips, bananas, peaches, butterscotch sauce, cinnamon, maple syrup, chocolate sauce


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Instructions
  1. In a medium bowl whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl beat brown sugar, white sugar, milk and egg until well blended.
  3. Add half of the flour mixture into the egg mixture, beating just until incorporated and then beat in the other half of mixture.
  4. Let the funnel cake mixture rest for about 10 minutes. Pour the batter into a liquid measuring cup to make it easier to pour into the funnel. Prepare your desired topping while waiting like slicing strawberries, etc)
  5. Heat oil in a skillet to about 365 to 370 degrees.
  6. Pour a third of the mixture into a funnel. Use your finger to cover the end of the funnel.
  7. Hold the end of the funnel close to the oil and then remove your finger.
  8. Quickly make circles in the oil using a spiraling motion.
  9. Fry until lightly golden, about 1-3 minutes and then flip. Fry the other side until golden.
  10. Remove funnel cake from the oil and let drain on a paper towel.
  11. Garnish and serve immediately with powdered sugar, strawberries and whip cream. 
This recipe comes from Divas Can Cook 

~ Funnel Cake ~

"They stood at a magic show eating some sugary confection that Riley referred to as a funnel cake..."   ~ Mustang Hill Chapter 2

Paul's Notes:  This recipe requires a funnel.  Guests may enjoy a variety of different toppings, so a good host will have a variety of options on hand. 



Ingredients
  • 120 grams all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 1 Tablespoons brown sugar, packed
  • 2 Tablespoon caster sugar
  • 237 ml whole milk
  • 1 egg
  • icing sugar
  • strawberries, sliced (optional)
  • Whip Cream (optional)




Other topping options could include: 

apple pie filling, lemon curd, cherry pie filling, hot fudge, Nutella, ice cream, rainbow sprinkles, marshmallow topping, chocolate chips, bananas, peaches, butterscotch sauce, cinnamon, maple syrup, chocolate sauce


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Instructions
  1. In a medium bowl whisk together flour, baking powder, and salt. Set aside.
  2. In a large bowl beat brown sugar, caster sugar, milk and egg until well blended.
  3. Add half of the flour mixture into the egg mixture, beating just until incorporated and then beat in the other half of mixture.
  4. Let the funnel cake mixture rest for about 10 minutes. Pour the batter into a liquid measuring cup to make it easier to pour into the funnel. Prepare your desired topping while waiting like slicing strawberries, etc)
  5. Heat oil in a skillet to about 185 to 188 degrees C.
  6. Pour a third of the mixture into a funnel. Use your finger to cover the end of the funnel.
  7. Hold the end of the funnel close to the oil and then remove your finger.
  8. Quickly make circles in the oil using a spiraling motion.
  9. Fry until lightly golden, about 1-3 minutes and then flip. Fry the other side until golden.
  10. Remove funnel cake from the oil and let drain on a paper towel.
  11. Garnish and serve immediately with powdered sugar, strawberries and whip cream. 
This recipe comes from Divas Can Cook 

Tuesday, December 22, 2015

~ Dr. Clara's Pfeffernussen ~

Makes 3 Dozen


Ingredients

142 grams icing sugar
270 grams all-purpose flour
1/4 teaspoon freshly ground pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
113 grams unsalted butter, room temperature
160 grams firmly packed light-brown sugar
1 large egg
85 grams unsulfured molasses
1/2 teaspoon pure vanilla extract




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Directions

  1. Preheat oven to 180 degrees C. Line two baking sheets with parchment paper. Place the icing sugar in a brown paper bag.
  2. In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside.
  3. Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off dough in tablespoon amounts; roll into 3 cm balls. Arrange balls 3.5 cm apart on prepared baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
  4. Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack. Store in an airtight container.
recipe comes from marthastewart.com

Saturday, December 19, 2015

Dr. Clara's Pfeffernussen

Makes 3 Dozen

Ingredients

1 1/4 cups confectioners' sugar
2 1/4 cups all-purpose flour
1/4 teaspoon freshly ground pepper
3/4 teaspoon ground cinnamon
1/2 teaspoon ground allspice
1/4 teaspoon freshly ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon baking soda
1/2 cup (1 stick) unsalted butter, room temperature
3/4 cup firmly packed light-brown sugar
1 large egg
1/4 cup unsulfured molasses
1/2 teaspoon pure vanilla extract


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Directions

  1. Preheat oven to 350 degrees. Line two baking sheets with parchment paper. Place the confectioners' sugar in a brown paper bag.
  2. In a medium bowl, combine flour, pepper, cinnamon, allspice, nutmeg, cloves, and baking soda. Set aside.
  3. Place butter, brown sugar, and molasses in the bowl of an electric mixer fitted with paddle attachment. Beat on medium speed until fluffy, about 3 minutes. Beat in egg and vanilla. With mixer on low speed, add flour mixture; beat until just combined. Pinch off dough in tablespoon amounts; roll into 1 1/4-inch balls. Arrange balls 1 1/2 inches apart on prepared baking sheets. (Dough can be frozen at this point, covered tightly with plastic wrap, up to 1 month.)
  4. Bake until cookies are golden and firm to the touch with slight cracking, about 15 minutes, rotating sheets halfway through. Transfer sheets to a wire rack to cool slightly, about 10 minutes. Working in batches, place cookies in paper bag; shake until well coated. Let cool completely on wire rack. Store in an airtight container.
recipe comes from marthastewart.com

Friday, December 11, 2015

~ Maine Fish Chowder ~

David sniffed suspiciously at the soup and Paul handed him a spoon.

“Suck it and see.”

David gave him a acerbic look but dipped the spoon.

At home in the boarding house, the daily soup generally held whatever they had heads of, tails of, leftovers of, the ends of vegetables, the beauty of fish stock was that it needed so very little but its natural self to taste at its most wonderful. If you knew fish, you knew that stock. David tasted it cautiously and Paul grinned at his reluctantly prompt second spoonful.

“You see? I get the concept. We used to have a pot of that on the fire all the time. Where do you know fish from? You’ve lived around a harbour, haven’t you?”

“Grew up on one.” David said briefly, dropping a cube of bread into the soup. “And sailed in the merchant navy among other things. Bit of time with a Halifax crew on a schooner before I came in land.”

~ Keeper's Yard

Makes about 14 cups; serves 8 as a main course

Ingredients

Fish Stock or use Raise the Dead Chicken Stock
2 tablespoons unsalted butter
2 medium onions, very thinly sliced
4 stalks celery, very thinly sliced
2 medium carrots, very thinly sliced
2 dried bay leaves
1 bunch roughly chopped fresh flat-leaf parsley leaves and stems
6 to 8 sprigs fresh thyme
2 tablespoons black peppercorns
1 large (13 cm or more) or 2 small (10 cm long or less) fish heads from cod or haddock, split lengthwise, gills removed, and rinsed clean of any blood
1.1 - 1.4 kg fish frames (bones) from sole, flounder, bass, and/or halibut, cut into 5 cm pieces and rinsed clean of any blood
60 ml dry white wine
About 2 liters very hot or boiling water
Kosher or sea salt

Chowder
115 g meaty salt pork, rind removed and cut into 1 cm dice
2 tablespoons unsalted butter
2 medium onions (14 ounces), cut into 3/4-inch dice
6 to 8 sprigs fresh summer savory or thyme, leaves removed and chopped (1 tablespoon)
2 dried bay leaves
2 pounds Yukon Gold, Maine, PEI, or other all-purpose potatoes, peeled and sliced 1 cm  thick
1.2 L  Fish Stock or Chicken Stock
Kosher or sea salt and freshly ground black pepper
1.4 kg skinless haddock or cod fillets, preferably over 2.5 cm thick, pin bones removed
350 ml heavy cream (or up to 475 ml if desired)

For Garnish
2 tablespoons chopped fresh Italian parsley
2 tablespoons minced fresh chives

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Directions


Fish Stock

  1. Melt the butter in a heavy 7- to 8-liter stockpot over medium heat. Add the onions, celery, carrots, bay leaves, parsley, thyme, and peppercorns and cook, stirring frequently with a wooden spoon, until the vegetables become very soft without browning, about 8 minutes.
  2. Place the fish head on the vegetables and stack the fish frames evenly on top. Pour in the wine, cover the pot tightly, and let the bones sweat for 10 to 15 minutes, or until they have turned completely white.
  3. Add enough very hot or boiling water to just barely cover the bones. Give the mixture a gentle stir and allow the brew to come to a simmer. Simmer for 10 minutes, uncovered, carefully skimming off any white foam that comes to the surface, trying not to take any herbs, spices, or vegetables with it. (Using a ladle and a circular motion, push the foam from the center to the outside of the pot, where it is easy to remove.)
  4. Remove the pot from the stove, stir the stock again, and allow it to steep for 10 minutes. Strain through a fine-mesh strainer and season lightly with salt. If you are not going to be using the stock within the hour, chill it as quickly as possible. Cover the stock after it is thoroughly chilled (it will have a light jellied consistency) and keep refrigerated for up to 3 days, or freeze for up to 2 months.
Chowder

  1. Heat a 4- to 6-liter heavy pot over low heat and add the diced salt pork. Once it has rendered a few tablespoons of fat, increase the heat to medium and cook until the pork is a crisp golden brown. Use a slotted spoon to transfer the cracklings to a small ovenproof dish, leaving the fat in the pot, and reserve until later.
  2. Add the butter, onions, savory or thyme, and bay leaves to the pot and sauté, stirring occasionally with a wooden spoon, for about 8 minutes, until the onions and softened but not browned.
  3. Add the potatoes and stock. If the stock doesn’t over the potatoes, add just enough water to cover them. Turn up the heat and bring to a boil, cover, and cook the potatoes vigorously for about 10 minutes, until they are soft on the outside but still firm in the center. If the stock hasn’t thickened lightly, smash a few of the potato slices against the side of the pot and cook for a minute or two longer to release their starch. Reduce the heat to low and season assertively with salt and pepper (you want to almost overseason the chowder at this point to avoid having to stir it much once the fish is added). Add the fish fillets and cook over low heat for 5 minutes, then remove the pot from the heat and allow the chowder to sit for 10 minutes (the fish will finish cooking during this time).
  4. Gently stir in the cream and taste for salt and pepper. If you are not serving the chowder within the hour, let it cool a bit, then refrigerate; cover the chowder after it has chilled completely. Otherwise, let it sit for up to an hour at room temperature, allowing the flavors to meld.
  5. When ready to serve, reheat the chowder over low heat; don’t let it boil. Warm the cracklings in a low oven (94 °C) for a few minutes.
  6. Use a slotted spoon to mound the chunks of fish, the onions, and potatoes in the center of large soup plates or shallow bowls, and ladle the creamy broth around. Scatter the cracklings over the individual servings and finish each with a sprinkling of chopped parsley and minced chives.
From Epicurious