King's Hawaiian Bread I've come across numerous copy cat recipes for King's Hawaiian Bread. Some had the additions of potato flakes and flaked coconut. While these versions sound interesting and delicious, I settled for the recipe that was the simplest and which I had all the ingredients in my pantry. The original recipe is written below, however I did substitute half of the all purpose flour with whole wheat flour. The rolls turned out light, buttery and sweet...just how they should be :) King's Hawaiian Bread makes 3 loaves or 24 large rolls from food.com 6-7 cups all-purpose flour 3 eggs 1 1/2 cups pineapple juice 3/4 cup sugar 2 teaspoons salt 1/2 teaspoon ground ginger 1 teaspoon vanilla 2 (1/4 ounce) envelopes yeast 1/2 cup butter (one stick) melted Directions: Beat the eggs. Punch dough down and either divide into three equal parts for bread loaves or 24 balls for dinner rolls. Cover and place in a warm place to rise until doubled in size. Bake at 350 degrees for 25-30 minutes or golden brown.
Kaytucky Chicken I have a really fun recipe for you! And easy, too. It’s hardly any work; the oven does the work for you, but it’s a really fun and tasty way to serve chicken for a change. Serve with an Avocado & Fennel Salad, lots of skillet baked potatoes and a little Green Peppercorn Sauce, but that’s mainly because I’m seriously addicted to how the sauce tastes on potatoes. This was absolutely delicious! Directions: 4 chicken fillets 4 frozen puff pastry sheets 4 oz cream cheese (the firm kind) few rashes of bacon flat-leaf parsley 1 spring onion 1 large egg pepper salt This is what we call ontbijtspek here. I’ve also chopped a spring onion with my cute orange baby Santoku. And I’ve finely chopped a small handful of flat-leaf parsley. Add the spring onions, parsley, crumbled up bacon and a good pinch of pepper to 4 oz firm cream cheese; I’ve opted for low-fat cream cheese. Mix it all up. Make a fairly deep cut in each chicken fillet. Until I ended up with puff pastry looking like this. Kay’s Recipe Card
Cinnamon Rolls 101 Hey! I have a great idea. Why not start a holiday tradition of delivering these delicious cinnamon rolls to your friends and cohorts? Growing up, my mom always made them for her good friends at Christmastime, and you could literally hear the primal groans of pure joy rising from the rooftops of our town. A warning. Let’s start by making the dough. Mix 1 quart of whole milk, 1 cup of vegetable oil, and 1 cup of sugar in a pan. When the mixture is lukewarm to warm, but NOT hot, sprinkle in 2 packages Active Dry Yeast. Let this sit for a minute so the yeast gets all warm and moist and happy. Then add 8 cups of all-purpose flour. Stir mixture together. After an hour, the dough will look like this. Now add 1 more cup of flour… 1 heaping teaspoon baking powder… And 1 "scant" (less than a full) teaspoon baking soda and 1 heaping tablespoon of salt. Stir mixture together. Let’s do that, shall we? Sprinkle surface generously with flour. Take half the dough and form a rough rectangle. Oh, by the way?
Coconut-Vanilla Bean Cake with Coconut Meringue Buttercream Frosting For the Cake: 2¼ cups cake flour 1¼ cups granulated sugar 2 teaspoons baking powder ½ teaspoon kosher salt ¾ cup unsalted butter, at room temperature, cut into 2-inch pieces 6 egg whites 1 cup coconut milk 1 cup sweetened shredded coconut 1 vanilla bean, split in half lengthwise For the Frosting: 1½ cups granulated sugar 6 egg whites 1½ cups unsalted butter, at room temperature, cut into 2-inch pieces 1 teaspoon vanilla extract ¼ teaspoon kosher salt ⅔ cup coconut milk For the Garnish: 1 cup sweetened shredded coconut 1. Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans; set aside. 2. 3. 4. 5. 6. 7. 8. Note: Use the frosting within 30 minutes, or transfer to an airtight container and store at room temperature for up to 1 day, then beat with a mixer (using the paddle attachment) until smooth before using. 9. 10. 11.
Meatloaf Cupcakes Recipe Sometimes I have to sniff out my inspiration for recipes like a bloodhound. Other times, it just falls effortlessly right into my lap – like the idea for this fabulous and fun take on traditional meatloaf. These are meatloaf cupcakes. A few nights ago, I was hanging out on Facebook. Anyway, as I said, I was hanging out on Facebook when a caterer friend of mine wrote on my wall asking if I had a good recipe for meatloaf cupcakes. Creating these meatloaf cupcakes is pretty straightforward and doesn’t require any special tricks or tips. There are many beautiful things about this dish, the first being that it will work with any meatloaf recipe that you happen to love. My meatloaf cupcakes were so popular here at Chez SGCC that I’m already itching to try them again with some tweaks, like perhaps a Moroccan-spiced lamb version. Ingredients For the meatloaf: 1 pound ground beef 1 pound ground pork 1 small onion, grated 1 teaspoon garlic powder 1 teaspoon salt 1/2 teaspoon black pepper 1/4 cup milk
Crusty French Bread Dissolve yeast and sugar in warm water (110 degrees F) in a large bowl; allow yeast to proof or foam (about 10 minutes). Add salt, oil, and 3 cups flour; beat for 2 minutes. Stir in 2 cups of additional flour to make a stiff dough. Knead until smooth and elastic, about 10 minutes. Place dough in an oiled bowl, turn dough to coat all sides, cover the bowl and let dough rise until doubled. (I used non cooking spray in the bowl). Once the dough is doubled, punch it down and divide in half. Shape each half of dough into a long slender loaf. Grease a cookie sheet or line it with parchment paper and sprinkle corn meal on it. Place loaves into the pan and cut diagonal gashes on top of each loaf (I use a steak knife). Cover and let rise until doubled (about 30 minutes) Place a Dutch oven or oven safe pan into the oven, place on bottom shelf and fill with water. Eat and enjoy!!! I figured about 10 large slices per loaf. Calories per slice: 113, Fat: .7, Potassium: 36, Carbs: 23, Sugar: .06, Protein: 4.2
Foolproof Jelly Roll Cake | Simply Sifted Posted: October 6th, 2010 | Jessie | | Tags: cake, jelly, Red Ribbon | No Comments » Ages ago I read an article about Red Ribbon Bakery on Serious Eats and I finally made it there this weekend. Red Ribbon is Filipino bakery chain that opened it’s first location in New York last winter. I was intrigued by the description of the cakes as “soft and moist”. I’m a sucker for light and airy cakes like angel food, chiffon, and sponge. About half of the cakes at Red Ribbon were roll cakes. and guess what? Foolproof Jelly Roll Cake from The America’s Test Kitchen Family Baking Book 3/4 cup all purpose flour 1 tsp. baking powder 1/4 tsp. salt 5 large eggs, at room temperature 3/4 cup granulated sugar 1/2 tsp. vanilla extract 1 1/4 cup jam Confectioners’ sugar for dusting 1. 2. 3. After 2 minutes After 6 minutes 4. 5. 6. 7. 8. 9. 10.
Bread Pudding Soufflé with Whiskey Sauce Recipe at Epicurious Preheat the oven to 350°F. Grease an 8-inch square baking pan. To make the bread pudding, combine the sugar, cinnamon, and nutmeg in a large bowl. Beat in the eggs until smooth, then work in the heavy cream. Add the vanilla, then the bread cubes. Allow the bread to soak up the custard. To make the sauce, bring the cream to a boil, combine the cornstarch and water, and add the mixture to the boiling cream, stirring constantly. Preheat the oven to 350°F, and butter six 6-ounce ceramic ramekins. To make the meringue, be certain that you use a bowl and whisk that are clean and that the egg whites are completely free of yolk. In a large bowl, break half the bread pudding into pieces using your hands or a spoon. Place the remaining bread pudding in the bowl, break into pieces, and carefully fold in the rest of the meringue. Bake immediately for approximately 20 minutes or until golden brown. Note: New Orleans French bread is very light and tender.
Beautiful Bread The night Pastor Ryan arrived, he jumped right in, throwing together a bread dough not using a precise recipe (though I’ll provide it for you tomorrow), but ingredients put together according to ratios. It looked lovely and plump and perfect. Then he put it into…a dutch oven, of all things. Then he drizzled it with olive oil… Then he popped the lid on and put it into the oven. Then I called Hyacinth and said, “I think you’d better get over here. Ryan pulled it out of the oven just as Hyacinth arrived. Then he did this. And it was all over. It’ll be part of this week’s roundup of Pastor Ryan’s recipes. But first, I have to go eat a bunch of homemade pasta. Hey—I’m just trying to be a good hostess.
Seedless Raspberry Filling A not-too-sweet, tangy, flavorful filling that keeps several days at room temperature, making it ideal for weddings. Many brides choose the filling because it cuts the sweetness of traditional white wedding cake and frosting. Shown with CakeBoss White Velvet Cake. Ingredients 12 oz frozen unsweetened raspberries, thawed 1/2 cup sugar 1 tsp lemon juice 2 heaping tablespoons cornstarch 2 tbsp raspberry liqueur such as Razzmatazz by DeKuyper (optional but highly recommended) Method Thaw raspberries and strain juice from berries. In a small saucepan, combine raspberry juice/water, sugar, lemon juice, and cornstarch. With a fine wire strainer, use a spoon to press the raspberries so that the seedless pulp falls into a bowl below. To the cooled mixture in the saucepan, add 2 tablespoons raspberry liqueur and the raspberry pulp. Shown with CakeBoss White Velvet Cake.
Crusty Bread Jan. 1, 2015: Just released. Instructional video for the Crusty Bread recipe. Crusty Bread 3 cups unbleached all purpose flour 1 3/4 teaspoons Kosher salt 1/2 teaspoon Instant or Rapid-rise yeast 1 1/2 cups water In a large mixing bowl, whisk together flour, salt and yeast. I must begin by saying where the recipe originated, if in fact it originated anywhere...really. Remember before beginning to create, that this bread is highly forgiving. You do NOT have to have an enamel covered cast iron pot. You DO NOT need to oil the pot. In a large mixing bowl add 3 cups white unbleached flour. To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast. Whisk the flour, salt and yeast together. Add 1 1/2 cups water. Mix in the water. That's it! Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top. After 12 hours the dough will look like this. Meet my blue Le Creuset. Now, please disregard that this dough has stuff in it.
Crock Pot Bread Baking (Fast Bread in a Slow Cooker) When I moved to the midwest I was introduced to Crock Pot cooking. I had never even seen a slow cooker before and had no idea the range of foods that could be created in a plug-in cooking pot. Since then I have had everything from No-Peek-Chicken, Swedish Meatballs and Peach cobbler, done in one of these magic devices. When my husband was an art director Aveda they had “crock pot parties,” which meant everyone plugged in their slow cookers at their desks and made a dish to share. Brilliant! But, bread in a crock pot? 1 pound dough (Click here for our No-Knead 5-Minute Bread Recipe. Form the dough into a ball and place it on a sheet of parchment paper. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. Turn the temperature to high and put on the cover. Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time. Related Post:
So You Know: Cookie Monster's Famous Sugar Cookie Dough Recipe We all know Cookie Monster loves to eat cookies, but it turns out he's quite the baker, too! Cookie Monster's famous cookie dough recipe first appeared in Big Bird's Busy Book, from the 1970's. If you like a bit of nostalgia mixed in with your sugar and eggs, this recipe is for you: If it's difficult to read the instructions above, here they are verbatim: Ingredients 3/4 cup unsalted butter or margarine, softened1 cup sugar2 eggs, slightly beaten1 teaspoon vanilla2 1/2 cups all-purpose flour1 teaspoon baking flour1 teaspoon salt Equipment Medium-sized mixing bowlMeasuring cup and spoonsA fork Instructions 1. Put 3/4 cup of butter or margarine (that's a stick and a half) into your mixing bowl. 2. There are no instructions for baking from this print, but a quick search for others' experiences with the recipe and recommendations say to roll out cookies 1/4 inch thick, sprinkle with sugar, and bake at 400 degrees. Have you ever made Cookie Monster's cookie dough recipe? (Images: 1.
Ooey Gooey Dulce de Leche Cookie Bars I recently asked one of my best friends: “What is your favorite dessert?” to which she aptly responds “just one?!“. That’s why she’s my bestie. Anyway, she replies with Tres Leches Cake! Yum. Happy Weekending, friends! Dulce de Leche Cookie Bars Ingredients 2 rolls (16.5 oz each) Pillsbury® refrigerated sugar cookie dough 1 cup quick cooking oats 1 cup packed brown sugar 1 bag (14 oz) caramels, unwrapped 1/2 cup butter 1 can (14 oz) sweetened condensed milk (not evaporated) Instructions Preheat oven to 350 degrees.