Here's the recipe: http://cjzp.blogspot.com/2008/12/just-in-time-for-holiday-breakfast.html
FWIW I did not make the healthy version this time. :-)
Showing posts with label baking. Show all posts
Showing posts with label baking. Show all posts
Monday, January 16, 2012
Breakfast baking
Here's the recipe: http://cjzp.blogspot.com/2008/12/just-in-time-for-holiday-breakfast.html
FWIW I did not make the healthy version this time. :-)
Friday, May 20, 2011
Cauliflower Pizza
I was a doubter. Read the recipe many times but never took the plunge until Alton Brown did an episode of Good Eats about cauliflower a couple of weeks ago. Shouldn't have waited. None of the other recipes in My Bread have disappointed. I really do think that the book is worth buying if you are into bread and baking, but here is the recipe anyway, (with my annotations).
Cauliflower Pizza
1 medium cauliflower, outer green leaves removed -- 700g
about 1/2 cup finely chopped pitted giant green olives -- 60g (I will probably double this next time)
about 1/2 cup freshly grated Parmesan-type cheese -- 60g
2 large cloves garlic, finely grated or minced -- 15 g (I will likely double this next time, too)
3/4 t table salt -- 4g (with the cheese and olives this is already pretty salty, if you don't like salt you could reduce this)
1/2t crushed red pepper flakes -- 1 g
1/4 cup extra virgin olive oil -- 60g
1/2 recipe Basic Pizza Dough -- 400g
1-2T bread crumbs -- 10-15g
1. Preheat the oven to 500F
2. Quarter the cauliflower and then shave it into very thin slices using a mandoline. Your goal is 1/16 of an inch thick. Toss together cauliflower, olives, garlic, red pepper flakes, salt, cheese, and oil in a bowl.
3. Spread the mixture all over the dough, putting a bit extra at the edges. Sprinkle evenly with bread crumbs.
4. Bake for 25-30 minutes until the topping is starting to turn golden brown and the crust is pulling away from the sides of the pan. Serve hot or room temperature. (Pizza can be more easily removed from the pan if you let it rest for a few minutes after taking it from the oven.)
So - the only olives I had the other day were stuffed with jalapenos and garlic cloves. Therefore, I skipped the garlic and red pepper flakes and just used the double-stuffed olives. It worked just fine.
I actually make 2 pies at a time, one for the grownups and one that is more traditionally topped with spaghetti sauce and mozzarella. For the tomato/cheese pie, I spread the sauce pretty generously and bake for about 15 minutes then spread more sauce and sprinkle with about 8 ounces of grated mozzarella and return to the oven for 10-12 min. If you put the cheese on at the beginning it gets too brown. Double application of sauce allows for development of the sweet baked flavor and still some saucy-ness.
Cauliflower Pizza
1 medium cauliflower, outer green leaves removed -- 700g
about 1/2 cup finely chopped pitted giant green olives -- 60g (I will probably double this next time)
about 1/2 cup freshly grated Parmesan-type cheese -- 60g
2 large cloves garlic, finely grated or minced -- 15 g (I will likely double this next time, too)
3/4 t table salt -- 4g (with the cheese and olives this is already pretty salty, if you don't like salt you could reduce this)
1/2t crushed red pepper flakes -- 1 g
1/4 cup extra virgin olive oil -- 60g
1/2 recipe Basic Pizza Dough -- 400g
1-2T bread crumbs -- 10-15g
1. Preheat the oven to 500F
2. Quarter the cauliflower and then shave it into very thin slices using a mandoline. Your goal is 1/16 of an inch thick. Toss together cauliflower, olives, garlic, red pepper flakes, salt, cheese, and oil in a bowl.
3. Spread the mixture all over the dough, putting a bit extra at the edges. Sprinkle evenly with bread crumbs.
4. Bake for 25-30 minutes until the topping is starting to turn golden brown and the crust is pulling away from the sides of the pan. Serve hot or room temperature. (Pizza can be more easily removed from the pan if you let it rest for a few minutes after taking it from the oven.)
So - the only olives I had the other day were stuffed with jalapenos and garlic cloves. Therefore, I skipped the garlic and red pepper flakes and just used the double-stuffed olives. It worked just fine.
I actually make 2 pies at a time, one for the grownups and one that is more traditionally topped with spaghetti sauce and mozzarella. For the tomato/cheese pie, I spread the sauce pretty generously and bake for about 15 minutes then spread more sauce and sprinkle with about 8 ounces of grated mozzarella and return to the oven for 10-12 min. If you put the cheese on at the beginning it gets too brown. Double application of sauce allows for development of the sweet baked flavor and still some saucy-ness.
Monday, March 28, 2011
Making the oven feel loved
I'm baking again these days. Muffins have been really appealing to everyone, and I have been roasting asparagus frequently, too.
May I suggest that one of the positives of cold, wintry times is that you are glad to heat up the house with the oven?
May I suggest that one of the positives of cold, wintry times is that you are glad to heat up the house with the oven?
Wednesday, January 5, 2011
Another Sullivan Street Bakery Pizza Success
Previous entries about Sullivan Street Bakery pizzas include: Zucchini and Pomodoro (picture)
For New Year's Eve I tried the Onion Pizza. It begins with the same dough
Basic Pizza Dough - from My Bread by Jim Lahey, p. 117
enough for 2 13x18 inch pies
500 g bread flour (3.75 c)
10 g instant or other active dry yeast (2.5 t)
5 g table salt (0.75t)
~3g sugar (0.75t + a pinch)
300 g room temperature water (1 1/3 c)
Stir together dry ingredients in a medium bowl
Add water and mix until blended, at least 30 seconds
Cover the bowl and let sit at room temperature until more than doubled, about 2 hours
Oil 2 13 by 18 inch rimmed baking sheets with olive oil
Use a scraper to remove the dough from the bowl in a single chunk for each pan
Gently pull and stretch the dough across the pan all the way to the edges
makes 1 13 x 18 inch pie, 8 slices
Onion Pizza
650g thinly (like 1/8 inch) sliced yellow onion - you want about 6 cups of slices.
It takes about 2 good-sized onions
1/3 cup heavy cream
1 t table salt
2t fresh thyme (or less of dry)
1/2 recipe basic pizza dough
1. Preheat oven to 500F with a rack in the center
2. Slice the onions very thin. Using a mandoline or food processor makes it easier. 3. In a medium bowl, mix together onions cream and thyme. ** it may not be so authentic, but we thought that this needed a bit more kick -- added generous grinds of black pepper. **
4. Spread onion mixture all over the dough, all the way to the edges. Put a bit extra on the edges as the outside tends to cook and brown more quickly. Sprinkle evenly with bread crumbs.
5. Bake for 30-35 minutes until the topping is starting to turn golden brown and the crust is pulling away from the sides of the pan. Serve hot or at room temperature.
For New Year's Eve I tried the Onion Pizza. It begins with the same dough
Basic Pizza Dough - from My Bread by Jim Lahey, p. 117
enough for 2 13x18 inch pies
500 g bread flour (3.75 c)
10 g instant or other active dry yeast (2.5 t)
5 g table salt (0.75t)
~3g sugar (0.75t + a pinch)
300 g room temperature water (1 1/3 c)
Stir together dry ingredients in a medium bowl
Add water and mix until blended, at least 30 seconds
Cover the bowl and let sit at room temperature until more than doubled, about 2 hours
Oil 2 13 by 18 inch rimmed baking sheets with olive oil
Use a scraper to remove the dough from the bowl in a single chunk for each pan
Gently pull and stretch the dough across the pan all the way to the edges
makes 1 13 x 18 inch pie, 8 slices
Onion Pizza
650g thinly (like 1/8 inch) sliced yellow onion - you want about 6 cups of slices.
It takes about 2 good-sized onions
1/3 cup heavy cream
1 t table salt
2t fresh thyme (or less of dry)
1/2 recipe basic pizza dough
1. Preheat oven to 500F with a rack in the center
2. Slice the onions very thin. Using a mandoline or food processor makes it easier. 3. In a medium bowl, mix together onions cream and thyme. ** it may not be so authentic, but we thought that this needed a bit more kick -- added generous grinds of black pepper. **
4. Spread onion mixture all over the dough, all the way to the edges. Put a bit extra on the edges as the outside tends to cook and brown more quickly. Sprinkle evenly with bread crumbs.
5. Bake for 30-35 minutes until the topping is starting to turn golden brown and the crust is pulling away from the sides of the pan. Serve hot or at room temperature.
Tuesday, November 30, 2010
One idea for leftover cranberry sauce
We didn't get around to making anything with cranberries for Thanksgiving, but my friend bestowed a bag (12 ounces) of fresh cranberries upon me.
I roasted them in a 400 degree oven for about 15 minutes until they started to shrivel up. Then into the food processor with the juice and zest of one orange and probably about 1/4 cup of brown sugar. The resulting paste was stirred into a sweetened, butter-enhanced biscuit dough to make cranberry-orange scones. They were delicious, but they looked like raw hamburger. Next time I would reduce the fruit:dough ratio. Then they would likely rise better and not look so meat-y.
I think that this idea would work with leftover cranberry sauce, too. Just be careful that the resulting dough isn't too wet.
Could also use the sauce in a coffee cake!
I roasted them in a 400 degree oven for about 15 minutes until they started to shrivel up. Then into the food processor with the juice and zest of one orange and probably about 1/4 cup of brown sugar. The resulting paste was stirred into a sweetened, butter-enhanced biscuit dough to make cranberry-orange scones. They were delicious, but they looked like raw hamburger. Next time I would reduce the fruit:dough ratio. Then they would likely rise better and not look so meat-y.
I think that this idea would work with leftover cranberry sauce, too. Just be careful that the resulting dough isn't too wet.
Could also use the sauce in a coffee cake!
Wednesday, July 28, 2010
What to do with zucchini - part 5
What to do with zucchini parts 1-4 were in 2008!
Part 1 Part 2 Part 3 Part 4
Basic Pizza Dough - from My Bread by Jim Lahey, p. 117
enough for 2 13x18 inch pies
500 g bread flour (3.75 c)
10 g instant or other active dry yeast (2.5 t)
5 g table salt (0.75t)
~3g sugar (0.75t + a pinch)
300 g room temperature water (1 1/3 c)
Stir together dry ingredients in a medium bowl
Add water and mix until blended, at least 30 seconds
Cover the bowl and let sit at room temperature until more than doubled, about 2 hours
Oil 2 13 by 18 inch rimmed baking sheets with olive oil
Use a scraper to remove the dough from the bowl in a single chunk for each pan
Gently pull and stretch the dough across the pan all the way to the edges
Zucchini Pizza
makes 1 13 x 18 inch pie, 8 slices
1.2 kg trimmed zucchini (2.5 pounds, about 3 large)
10 g table salt (1.5 t)
150 g grated Gruyere or high quality swiss cheese (2 c) ** I used a mix of 2/3 swiss and 1/3 a hard, parmesan-type cheese - it could have handled a 1:1 mix for a bit more saltiness **
1/2 recipe basic pizza dough
20-25 g bread crumbs
1. Preheat oven to 500F with a rack in the center
2. Grate the zucchini. Toss zucchini and salt together in a medium bowl. Let stand for 15-20 minutes until zucchini is wilted and has released its water.
3. Drain zucchini in a colander and squeeze out as much water as you can. The pat dry. In a medium bowl, mix together zucchini and grated cheese. Break up any clumps.
4. Spread zucchini-cheese mixture all over the dough, all the way to the edges. Put a bit extra on the edges as the outside tends to cook and brown more quickly. Sprinkle evenly with bread crumbs. ** it may not be so authentic, but we thought that this needed a bit more kick -- added sprinkling of red pepper flakes or generous grinds of black pepper for example. **
5. Bake for 25-30 minutes until the topping is starting to turn golden brown and the crust is pulling away from the sides of the pan. Serve hot or at room temperature.
Part 1 Part 2 Part 3 Part 4
Basic Pizza Dough - from My Bread by Jim Lahey, p. 117
enough for 2 13x18 inch pies
500 g bread flour (3.75 c)
10 g instant or other active dry yeast (2.5 t)
5 g table salt (0.75t)
~3g sugar (0.75t + a pinch)
300 g room temperature water (1 1/3 c)
Stir together dry ingredients in a medium bowl
Add water and mix until blended, at least 30 seconds
Cover the bowl and let sit at room temperature until more than doubled, about 2 hours
Oil 2 13 by 18 inch rimmed baking sheets with olive oil
Use a scraper to remove the dough from the bowl in a single chunk for each pan
Gently pull and stretch the dough across the pan all the way to the edges
Zucchini Pizza
makes 1 13 x 18 inch pie, 8 slices
1.2 kg trimmed zucchini (2.5 pounds, about 3 large)
10 g table salt (1.5 t)
150 g grated Gruyere or high quality swiss cheese (2 c) ** I used a mix of 2/3 swiss and 1/3 a hard, parmesan-type cheese - it could have handled a 1:1 mix for a bit more saltiness **
1/2 recipe basic pizza dough
20-25 g bread crumbs
1. Preheat oven to 500F with a rack in the center
2. Grate the zucchini. Toss zucchini and salt together in a medium bowl. Let stand for 15-20 minutes until zucchini is wilted and has released its water.
3. Drain zucchini in a colander and squeeze out as much water as you can. The pat dry. In a medium bowl, mix together zucchini and grated cheese. Break up any clumps.
4. Spread zucchini-cheese mixture all over the dough, all the way to the edges. Put a bit extra on the edges as the outside tends to cook and brown more quickly. Sprinkle evenly with bread crumbs. ** it may not be so authentic, but we thought that this needed a bit more kick -- added sprinkling of red pepper flakes or generous grinds of black pepper for example. **
5. Bake for 25-30 minutes until the topping is starting to turn golden brown and the crust is pulling away from the sides of the pan. Serve hot or at room temperature.
Tuesday, July 27, 2010
Pizza!
Yes, it is a zillion degrees outside and I am crazy to be putting my oven to 500 degrees for an hour or more (pre-heat + bake) at the end of the day, but we like pizza. It is a great way to use a variety of veggies in a family-friendly way.
Top pic is last night - in sections - basic tomato, mozzarella, and fresh basil; another plain cheese; another is cheese and pepperoni; another includes the pepperoni and red pepper flakes. Yum. There was some left, but not much.
Bottom pic is my first effort at a Sullivan Street Bakery style pizza. It is the zucchini pizza and will enter my zucchini consumption rotation. It uses 2 big zukes! Will blog the recipe when I am home and have the book available.
What I made for the 24th of July
It's a variation on the Sullivan Street Bakery Pizza Bianca. I haven't been to this particular bakery, but the recipe is included in the excellent book, My Bread which is the book version of the no-knead bread I have raved about for a while now.
My variation includes chopped rosemary in the dough. Upon removal from the oven I drizzled it with honey, and sprinkled with more rosemary and coarse salt.
For those not in the know, the 24th of July is the biggest holiday of the summer in Utah. It commemorates the entry of the Mormon pioneers into the Salt Lake Valley in 1847.
Wednesday, May 26, 2010
Wacky Cake
I didn't make up the name, I promise. This Depression-era cake takes advantage of ingredients that were readily available at the time. I suspect it is enjoying a new era of fame because it is also vegan. That means it is ok for people with dairy and egg sensitivities, too. That's why I bring it to potluck affairs.
After one recent affair, I was asked for the recipe. Nothing special about it, except that it is easy to make, always a hit, friendly to all but the gluten-intolerant, and tasty to boot.
Here's one version for Wacky Cake from Allrecipes.com
Ingredients
* 1 1/2 cups all-purpose flour
* 1 cup white sugar
* 4 tablespoons unsweetened cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon vanilla extract
* 1 tablespoon cider vinegar
* 6 tablespoons vegetable oil
* 1 cup water
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift flour, sugar, salt, soda, and cocoa together into an 8x8 inch ungreased cake pan. Make three depressions. Pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, and stir well with fork.
3. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.
http://allrecipes.com/Recipe/Wacky-Cake-VIII/Detail.aspx
The differences in my execution are as follows: I only use 2/3 cup of sugar; I use white vinegar instead of cider vinegar; I used 5T of oil instead of 6. Also, I don't bother to sift anything. I mix all of the dry ingredients together in a bowl with a whisk. Then put your 1c of water (I used 1 cup of cold brewed coffee with an additional scoop of instant coffee powder last time - I couldn't taste the coffee, so if I did that again I would use more instant coffee powder or use espresso powder which has a stronger taste) into a measuring cup and add the other liquid ingredients to the water (vinegar, vanilla, oil). Dump the liquid into the dry and mix it up. If you do it the way the recipe says it is hard to get the corners properly mixed. I appreciate that mixing in the baking pan results in fewer pans to wash, but washing a mixing bowl is not such a big deal that I am willing to accept unmixed dry ingredients in the corners! I do not think that this needs frosting. I have dusted with powdered sugar for a special effect.
My other tip for maximum efficiency and reduced chance of cross-contamination -- measure the soda, then salt, and last the cocoa of the dry ingredients (so that you don't contaminate your salt or soda with cocoa powder). Then measure wet ingredients with the measuring spoons - oil then vanilla then vinegar.
After one recent affair, I was asked for the recipe. Nothing special about it, except that it is easy to make, always a hit, friendly to all but the gluten-intolerant, and tasty to boot.
Here's one version for Wacky Cake from Allrecipes.com
Ingredients
* 1 1/2 cups all-purpose flour
* 1 cup white sugar
* 4 tablespoons unsweetened cocoa powder
* 1 teaspoon baking soda
* 1/2 teaspoon salt
* 1 teaspoon vanilla extract
* 1 tablespoon cider vinegar
* 6 tablespoons vegetable oil
* 1 cup water
Directions
1. Preheat oven to 350 degrees F (175 degrees C).
2. Sift flour, sugar, salt, soda, and cocoa together into an 8x8 inch ungreased cake pan. Make three depressions. Pour oil into one well, vinegar into second, and vanilla into third well. Pour water over all, and stir well with fork.
3. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until tooth pick inserted comes out clean. Frost with your favorite icing.
http://allrecipes.com/Recipe/Wacky-Cake-VIII/Detail.aspx
The differences in my execution are as follows: I only use 2/3 cup of sugar; I use white vinegar instead of cider vinegar; I used 5T of oil instead of 6. Also, I don't bother to sift anything. I mix all of the dry ingredients together in a bowl with a whisk. Then put your 1c of water (I used 1 cup of cold brewed coffee with an additional scoop of instant coffee powder last time - I couldn't taste the coffee, so if I did that again I would use more instant coffee powder or use espresso powder which has a stronger taste) into a measuring cup and add the other liquid ingredients to the water (vinegar, vanilla, oil). Dump the liquid into the dry and mix it up. If you do it the way the recipe says it is hard to get the corners properly mixed. I appreciate that mixing in the baking pan results in fewer pans to wash, but washing a mixing bowl is not such a big deal that I am willing to accept unmixed dry ingredients in the corners! I do not think that this needs frosting. I have dusted with powdered sugar for a special effect.
My other tip for maximum efficiency and reduced chance of cross-contamination -- measure the soda, then salt, and last the cocoa of the dry ingredients (so that you don't contaminate your salt or soda with cocoa powder). Then measure wet ingredients with the measuring spoons - oil then vanilla then vinegar.
Wednesday, December 30, 2009
Christmas Pizza
This has also been in the draft file since December.
Made Chicago-style deep dish pizza for our Christmas dinner following the recipe from Cook's Illustrated. I highly endorse the method. It was awesome. More work (time) than I have on a weekday, but totally do-able on any weekend day. I did one with sausage and one with spinach, mushroom, and onion. The sauce is from CI as well and totally worth making from scratch, but I run the onion through the food processor rather that trying to grate it. Results in fewer tears on my cheeks both from the onion fumes and scraped knuckles.
Bagels
This has been in draft for a while, waiting for some text.
We made sourdough bagels, at home. Much easier than you think, and exceptionally tasty with smoked fish.
Followed instructions from Erin @ bearing blog.
Monday, November 2, 2009
Elizabeth Street Sourdough Muffins
So Erin came to visit a few weeks ago bearing a jar of active sourdough starter and instructions. Her original source was GEM Cultures, Inc. out of Lakewood, WA, and this recipe is originally from their instructional pamphlet, but with significant modifications. Improvements in my mind, but you might disagree.
Elizabeth Street Sourdough Muffins
In the morning before you want to make muffins, refresh the starter by combining ½ cup fresh starter, 1 ¼ cups of warm non-chlorinated water (I use from the Brita pitcher and microwave for about 1 minute), and 1 ½ cups of flour in a relatively large bowl. Cover with a plate and set this in a warmish spot for the day or several hours until it is bubbly.
In the evening before you want to make the muffins: Combine ½ cup fresh starter (removed from your refreshing above), 1 ¼ cups of warm non-chlorinated water (I use from the Brita pitcher and microwave for about 1 minute), 1 ½ cups of flour and 1 cup of regular rolled oats in a relatively large bowl. Cover and set in a warmish place for overnight. Grease your muffin tins. Seriously, the paper liners do not work. When I made this it made for 2 dozen smallish muffins, but in a regular muffin tin, not a mini-one.
Combine these dry ingredients in a separate small bowl: ¼ cup flour, ½ teaspoon salt, 1 T baking powder. The next step could be done in the morning or evening. Combine these wet ingredients in another separate small bowl: 3 T maple syrup, and 2T fat (not solid). If you plan to mix in nuts or raisins (up to 1 cup in total), get them out now so that you don’t forget. Go to bed.
In the morning, get up and turn on the oven to 400oF. (Now’s a good time to get the coffee going, too.) Beat an egg into the wet ingredients bowl. If you plan to add blueberries (1 cup) to the muffins, get them out of the freezer and toss them with some of the dry ingredients bowl. Dump the wet ingredients (if your fat in the wet ingredients turned into a solid overnight, then you need to re-liquify it and re-think the measuring the next before idea) into the sourdough batter (which should be a little bubbly) and mix a little. Sprinkle the dry ingredients into the batter and mix only enough to eliminate dry spots. Gently fold in the frozen blueberries. You don’t want to overmix because it makes the muffins tough.
Scoop the batter into the muffin tins. Bake for about 20-25 minutes while you shower.
Enjoy hot muffins for breakfast and bask in the adulation of your family.
These are pretty smallish muffins, and I find that eating 3 (with butter and maple syrup) kept me full until lunch. It is a rare breakfast that can claim that.
When I did them with raisins and pecans I didn’t need the maple syrup, but I had also used the dust from 2 boxes of Raisin Bran instead of the 1 cup of oats, so there was more sugar in the batter.
Chocolate chips would also be a good addition, instead of blueberries, but maybe with dried cherries and/or almonds.
In case you are wondering, I did this with 100% whole wheat flour.
Elizabeth Street Sourdough Muffins
In the morning before you want to make muffins, refresh the starter by combining ½ cup fresh starter, 1 ¼ cups of warm non-chlorinated water (I use from the Brita pitcher and microwave for about 1 minute), and 1 ½ cups of flour in a relatively large bowl. Cover with a plate and set this in a warmish spot for the day or several hours until it is bubbly.
In the evening before you want to make the muffins: Combine ½ cup fresh starter (removed from your refreshing above), 1 ¼ cups of warm non-chlorinated water (I use from the Brita pitcher and microwave for about 1 minute), 1 ½ cups of flour and 1 cup of regular rolled oats in a relatively large bowl. Cover and set in a warmish place for overnight. Grease your muffin tins. Seriously, the paper liners do not work. When I made this it made for 2 dozen smallish muffins, but in a regular muffin tin, not a mini-one.
Combine these dry ingredients in a separate small bowl: ¼ cup flour, ½ teaspoon salt, 1 T baking powder. The next step could be done in the morning or evening. Combine these wet ingredients in another separate small bowl: 3 T maple syrup, and 2T fat (not solid). If you plan to mix in nuts or raisins (up to 1 cup in total), get them out now so that you don’t forget. Go to bed.
In the morning, get up and turn on the oven to 400oF. (Now’s a good time to get the coffee going, too.) Beat an egg into the wet ingredients bowl. If you plan to add blueberries (1 cup) to the muffins, get them out of the freezer and toss them with some of the dry ingredients bowl. Dump the wet ingredients (if your fat in the wet ingredients turned into a solid overnight, then you need to re-liquify it and re-think the measuring the next before idea) into the sourdough batter (which should be a little bubbly) and mix a little. Sprinkle the dry ingredients into the batter and mix only enough to eliminate dry spots. Gently fold in the frozen blueberries. You don’t want to overmix because it makes the muffins tough.
Scoop the batter into the muffin tins. Bake for about 20-25 minutes while you shower.
Enjoy hot muffins for breakfast and bask in the adulation of your family.
These are pretty smallish muffins, and I find that eating 3 (with butter and maple syrup) kept me full until lunch. It is a rare breakfast that can claim that.
When I did them with raisins and pecans I didn’t need the maple syrup, but I had also used the dust from 2 boxes of Raisin Bran instead of the 1 cup of oats, so there was more sugar in the batter.
Chocolate chips would also be a good addition, instead of blueberries, but maybe with dried cherries and/or almonds.
In case you are wondering, I did this with 100% whole wheat flour.
Tuesday, October 27, 2009
Sourdough Baking
I have made three attempts at baking with sourdough and results have been mixed.
Sourdough pancakes were enjoyed by all, but I think that they were a little tough -- maybe too much mixing and therefore over-developed gluten?
Sourdough bread was tastily sour, but it failed to rise much and was a bit flat for my liking. Also, it seriously needed salt. The taste was flat, too.
Sourdough bran muffins were good, but I didn't taste the sour at all. I used the dust from 2 boxes of Raisin Bran as the "1 cup of bran, any kind", and I used brown sugar instead of honey so that I could measure it the night before. I put in lots of extra raisins and nuts. The recipe stated that the yield was 6 plain muffins or 8 with raisins and nuts, but I must have the wrong size muffin tin because I got 15. Oh yeah, I should have greased the tins instead of using papers because the muffins stuck.
Sourdough pancakes were enjoyed by all, but I think that they were a little tough -- maybe too much mixing and therefore over-developed gluten?
Sourdough bread was tastily sour, but it failed to rise much and was a bit flat for my liking. Also, it seriously needed salt. The taste was flat, too.
Sourdough bran muffins were good, but I didn't taste the sour at all. I used the dust from 2 boxes of Raisin Bran as the "1 cup of bran, any kind", and I used brown sugar instead of honey so that I could measure it the night before. I put in lots of extra raisins and nuts. The recipe stated that the yield was 6 plain muffins or 8 with raisins and nuts, but I must have the wrong size muffin tin because I got 15. Oh yeah, I should have greased the tins instead of using papers because the muffins stuck.
Saturday, March 22, 2008
MMM Coffee Cake
So I went today to Vosen's Bread Paradise to get one of their coffee cakes for our Easter breakfast tomorrow. Many other people had the same idea, and so there were no more to be had. Instead I made what I call "Aunt Becky's coffee cake" for our breakfast tomorrow. I give you the recipe for your own enjoyment. Annotations in ( ) are hers. Those in { } are mine.
Dear Christy,
There must be an easier way to send this recipe, but I don't know how so I will just type it in. Hope you enjoy it.
Sour Cream Coffee cake
1 cup butter
2 cups sugar
2 eggs
1 cup sour cream
1/2 tsp vanilla
2 cuos all-purpose flour
1tsp baking powder
1/4 tsp salt
1 cup chopped pecans ( I leave this out) {I don't leave this out, nuts are yummy, and a good source of protein and fat to help this breakfast stick with you a little bit longer and have a bit more nutritional value}
1Tsp plus 1 tsp sugar
1 tsp cinnamon Heat oven to 325
1. Cream butter and 2 cups sugar until fluffy. Beat in eggs, 1 at a time. Fold in sour cream and vanilla. Mix flour,baking powder and salt: fold into batter.
2. Spread 1/3 of batter in greased and floured 8-inch spring form pan. {The batter is really thick. It doesn't just pour, you need to scrape it. Some will likely wind up on your fingers, the most efficient scraping tool, and it is up to you if you clean them by licking. I can report that the batter, practically a dough, really, tastes like a good cookie dough.} Combine cinnamon and sugar and nuts if using and sprinkle 3/4 of the mixture over the batter. Spoon remaining batter into pan and top with cinnamon mixture. Bake until toothpick come out almost clean about an hour and a half. This can be baked in a 10 inch springform pan , increase oven temperature to 350 and cooking time to 50 to 60 minutes. {I did bake this in a springform pan, because I have one, but I think that you could just as easily use a round cake pan or even a square pan of the appropriate size. Springform makes for nicer presentation, but it shouldn't stop you from trying this if you don't have one.} Note to my non-coffee drinking readers, the coffee is optional, and it is merely a name. :-)
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