Poppy Seed Kolache Recipe Ingredients 4 to 4-1/2 cups all-purpose flour1 package active dry yeast1/2 teaspoon ground mace or ground nutmeg1 cup milk1/2 cup butter1/4 cup granulated sugar1 teaspoon salt2 eggs1 teaspoon vanilla extract1 teaspoon lemon zestCanned poppy seed filling (or make your own*)Raisins (optional)1 egg1 Tbsp milk *Poppyseed filling (if you want to make your own filling, otherwise, you can use canned) 1 cup poppy seed1/2 cup milk1/4 cup honey1/3 cup chopped dates1/3 cup chopped nutsDash of cinnamon MethodHide Photos 1 In a large mixing bowl combine 2 cups of the flour, the yeast, and nutmeg or mace; set aside. 2 In a medium saucepan heat and stir the 1 cup milk, the 1/2 cup butter, the granulated sugar, and salt just until warm (120 degree F to 130 degree F) and butter almost melts. 3 Turn dough out onto a lightly floured surface. 4 If you are making the poppy seed filling from scratch, combine the filling ingredients in a saucepan. 5 Punch dough down. Hello!
My Favorite Meatloaf This is a recipe from my cookbook, and I’m sharing it here because I love it. I’m tired of meatloaf getting a bad rap. Tired of it, I tell you! Within the pages of my cookbook, I proposed that people’s perception of meatloaf became permanently skewed when a certain disheveled rock singer burst on the scene back in the seventies…but after much consideration, I’ve decided that it’s actually the word “loaf” that has contributed the most to meatloaf being such a maligned food. You didn’t know my cookbook delved into such anthropological and sociological issues, did you? Don’t worry. So open your minds for a moment. See? Oops. It’s like in the movie “Somewhere in Time” where Christopher Reeve (rest his soul) is blissfully living in they year 1912, then discovers the 1979 penny in his pocket and is suddenly and violently sucked back to present day. And now. I know this is a really weird photo, but I’m a really weird person so it fits. Grody, I realize, but bear with me. But you don’t have to.
Cheesecake Brownies Recipe : Food Network Kitchens Directions Position the rack in the lower third of the oven and preheat the oven to 350 degrees F. Line an 8 by 8-inch baking pan with foil so it hangs over the edges by about 1-inch. Spray with cooking spray. Cheesecake topping: In a medium bowl and using an electric mixer at medium speed, beat the cream cheese until smooth and creamy, about 1 minute. Beat in the sugar and the vanilla until very smooth, 1 to 2 minutes. Brownie layer: Put the chocolate, butter, and oil in a small microwave-safe bowl and heat at 75 percent power for 30 seconds. Combine the flour, cocoa powder, baking powder, salt, and cayenne in a medium bowl. Combine the brown sugar and granulated sugar in a large bowl. Reserve 1/2 cup brownie batter and set aside. Bake until the top is just set, 40 to 45 minutes. Copyright 2009 Television Food Network, G.P. Food Network Kitchens created this lightened-up recipe from a user submission. From Food Network Kitchens
Patricia's Holiday Fruitcake Recipe Best to slice this fruitcake with a knife with a serrated edge, such as a bread knife. Method 1 Preheat oven to 325°F. In a small bowl, mix together the baking soda and sour cream; set aside. 2 Combine the dates, raisins, cherries, and nuts with 1/4 cup of the flour and toss to coat the fruit and nuts. 3 Cream together the butter and sugar. 4 Pour batter into a prepared loaf pan (see note) and bake at 325°F for one and a half to two hours or until a toothpick or wooden skewer inserted into the center comes out clean. 5 Wrap tightly with aluminum foil and plastic wrap to store. Note: Line the loaf pan with greased parchment paper or brown baking paper, cut to fit the pan. Cinnamon Toast Rolls - Circle B Kitchen The USDA released its new food pyramid the other day (which is actually a plate now instead of a pyramid), and I am sorely disappointed to report that cinnamon rolls did not appear anywhere on that plate. I think by now most of us know what should be on our dinner plate in terms of healthy, well-rounded nutrient-laden meals, but it is my considered opinion that our breakfast plate should include cinnamon rolls now and then. And not just any cinnamon roll, mind you, but how ‘bout a homemade cinnamon roll hybrid that is a cross between a cinnamon roll and cinnamon toast, is super easy to make and gosh darn delicious. In honor of their ancestry, I call these little gems cinnamon toast rolls, and here’s all you need to make them… Yep. Trim the crusts off of the bread Roll the bread really flat Brush both sides of the bread with butter Sprinkle with cinnamon sugar Roll in any fashion you like (I’ve also folded them into little triangles) Cinnamon Toast Rolls Click here for a printable recipe
Molasses Spice Cookies Recipe Preparation time: 30 minutes. Method 1 Preheat oven to 375°F. Mix together flour, baking soda, salt, cinnamon, ginger, cloves, allspice together in a bowl and set aside. 2 Use an electric mixer and beat the butter for 2 minutes. 3 Add dry ingredients and beat at low speed until just combined, about 30 seconds. 4 Place remaining 1/3 cup of granulated sugar in a shallow bowl. 5 Bake until the outer edges of the cookies begin to set and centers are soft and puffy, about 11 to 13 minutes. Note: do not overcook. Optional Glaze When cookies have cooled, lay out over a sheet of wax paper.
Eggo-Style Buttery Waffles Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions. Enter Kitchen View 1 Whisk the flour, sugar, baking powder, and salt together in a large bowl. 2 In a separate bowl, stir the butter, buttermilk, milk, and egg yolks together. 3 With an electric hand mixer or whisk attachment of a stand mixer, whip the egg whites until soft peaks form. 4 Pour the wet ingredients into the dry ingredients and stir until just incorporated (there still may be some lumps), then gently fold the whipped egg whites into the batter. 5 Cook in a preheated waffle maker according to manufacturer’s instructions. 6 Serve with butter, powdered sugar, maple syrup, fruit, or eat plain.
Guinness Bread with Molasses Recipe This is fantastic eaten fresh, and nearly as good the next day toasted with some more butter. Do not use stale beer for this recipe, you want the carbonation. Ingredients 3 cups self-rising flour*1/2 cup white sugar1/3 cup molassesA pinch of salt (roughly 1/8 teaspoon)12 ounces of Guinness extra stoutButter for greasing the pan and painting the top, about 3 tablespoons * If you don't have self-rising flour, you can substitute using a ratio of 1 cup all-purpose flour, 1 1/4 teaspoon baking powder, plus 1/8 teaspoon of salt, for every cup of self-rising flour. Method 1 Preheat oven to 350°F. 2 Pour the flour, salt and sugar into a large bowl and whisk to combine. 3 Slowly pour the Guinness into the flour mixture. 4 Pour into the loaf pan to no more than 2/3 full. 5 Let the loaf cool a bit, maybe 5 minutes, and then turn it out onto a rack.
Chile Relleno Casserole Recipe Feel free to play around with the stuffing, Mexican chorizo is great for this, but we've also used hot Louisiana pork sausage. Or you can skip the pork all together and just use a jack cheese stuffing. Note that this casserole serves 8; you can easily cut the ingredients in half and use an 8x8 dish for the casserole. Method 1 Preheat broiler. Lay chiles in a single layer on a broiling pan (not a baking sheet that will warp in the heat of the broiler) or on a rack in a roasting pan. 2 While the chilies are cooling, heat olive oil in a large sautée pan, on medium. 3 Carefully peel and discard the blackened skin off of the chilies. 4 In a large frying pan over medium-high heat, cook chorizo, stirring occasionally to break up the meat, until cooked through, about 4 minutes. 5 Preheat oven to 375°. 6 In a large bowl, mix chorizo, cotija, and oregano. 7 In a large bowl, whisk the eggs thoroughly. 8 Bake until top starts to brown and the eggs are set but still soft, about 30 minutes.
Tomato Pie Recipe If you want to take this recipe up a notch, you can caramelize the onions while prepping the other ingredients. If you do that, double the amount of onion. Ingredients 1 9-inch pie shell (see pie crust recipe for homemade version)1/2 yellow or red onion, chopped3-4 tomatoes, cut in half horizontally, squeezed to remove excess juice, roughly chopped, to yield approximately 3 cups chopped tomatoes1/4 cup sliced basil (about 8 leaves)*2 cups grated cheese (combination of sharp cheddar and Monterey Jack, or Gruyere or Mozarella)3/4 cup mayonnaise1 teaspoon (or more to taste) of Frank's Hot Sauce (or Tabasco)Salt and freshly ground black pepper *To slice basil, chiffonade them by stacking the leaves on top of each other, roll them up like a cigar, starting at one end slice the "cigar" crosswise in thin slices. Method 1 Preheat oven to 350°F. 2 Squeeze as much moisture as you can out of the chopped tomatoes, using either paper towels, a clean dish towel, or a potato ricer.
Easy Brazilian Cheese Bread (Pão de Queijo) Recipe Print Our tour of Brazil continues. After posting the moqueca recipe, several of you asked if I had a recipe for Pão de Queijo, or Brazilian cheese bread, sort of like a chewy cheese puff made with tapioca flour. As a matter of fact, I do. My friend Bill gave me this recipe years ago, a favorite from his Brazilian wife Silvia. I’ve made it several times, each time with different cheeses. There are several ways to make Pão de Queijo. The beauty of this recipe is that you can make a big batch of batter and just store it in the refrigerator (for up to a week), pouring out just as many mini-muffins as you want to eat. The only weird ingredient is tapioca flour. The recipe as presented is fairly basic. Ingredients Special equipment recommended: One or two mini muffin tins. *It helps when baking with eggs to start with eggs at room temperature. Method Hide Photos 1 Preheat oven to 400°F. 2 Put all of the ingredients into a blender and pulse until smooth. Eat while warm or save to reheat later.