Sorry it has been so long since I last posted anything food related. Today, I made some white chocolate chip cookies and vanilla cupcakes. I will post the recipes and some pictures today or tomorrow.
Got you attention didn’t I? Well, if the title didn’t, I hope that these recipes will. On Wednesday(I know, I know, long time ago) I made Crusty Dinner Rolls out of my 4-H book for a Shakespearean festival at school. I was to do a small bit of research on foods during the Elizabethan time period and found that bread was a major part of their diet. So, I decided to kill two birds with one stone: make a recipe for 4-H, then use it for school. The rolls turned out great, but be warned the recipe does make a lot if use make the recommended size.
Saturday, I once again discovered some almost black bananas on the counter and instead of banana bread, I made banana cake. The recipe calls for a 13×9 pan, but I used a 9 inch and 18 muffin tin cups and that filled it up. The muffins(cupcakes?) rounded out beautifully and are delightfully moist. Definite make again recipe.
One last subject; I have two cartons of just whites egg whites. If anyone has and suggestions, please do tell! I need to use them up soon. Thanks and have a great week.
Crisp Dinner Rolls
2 1/2 cups warm water
2 packages active dry yeast
1 tablespoon sugar
1 tablespoon salt
2 tablespoons margarine, softened
6 1/2 to 7 1/2 cups flour
1 egg, beaten
1 tablespoon milk
Measure warm water into a large warm bowl. Sprinkle in yeast, stir until dissolved. Add the sugar, salt, margarine and three cups of flour, bead until smooth. Add enough flour to make a stiff dough. Turn out onto a lightly floured boars and knead until smooth. Place in a greased bowl and let rise for 1 hour, or until doubled.
Punch down dough, divide in half, Divide each half into 18 equal pieces. Shape each into rolls and let rise until doubled. Combine egg and milk; brush this mixture on the tops of the rolls. Bake at 400F for about 15 minutes. Remove from sheets and cool on wire racks.
Glossy, snow-white frosting glazed over the top of a sugar cookie tasting cake. Oh, sorry, am I making you drool at your computer? I’m not? Huh, well, you should be, because this cake is g-o-o-d, good. The recipe was originally for cupcakes, but I poured most of it into a 9-inch round(greased) cake pan and four cupcakes, which I put too much batter in and then they overflowed slightly. But, that is not relevent. What is relevent is that you should make this cake and frosting combo now. As in as soon as the butter is a room temperature(and I don’t mean go stick it in the microwave, either). It takes all of 5 minutes to whip together and within the hour, you can have some of this yummy cake; the frosting can be made while the cake is in the oven. I go the cake recipe from the the comfort of cooking blog and the frosting is from the Betty Crocker Cookbook. Now shoo and make some cake!
Makes 12 cupcakes
1 1/3 cups all-purpose flour
1/2 tsp. baking soda
1/2 tsp. baking powder
1/4 tsp. salt
1/4 cup butter, room temperature
1 cup sugar
1 large egg
1 tsp vanilla extract
1 cup buttermilk
Preheat your oven to 400 degrees and line a 12-cup muffin tin with paper cups. In a small bowl, whisk together your dry ingredients until well combined.
In a large bowl, using a mixer, cream together butter and sugar. Add in the egg and vanilla, and beat until smooth. Add half of the flour mixture, stir, pour in buttermilk, stir, and then add the remaining flour. Stir until well combined.
Distribute evenly in muffin cups, filling about 2/3 full. Bake for 18-20 minutes. Allow to cool completely before frosting.
Store in the refrigerator for up to five days.
White Mountain(a.k.a. Marshmallow) Frosting
1/2 cup sugar
1/4 cup light corn syrup
2 tablespoons water
2 egg white
1 teaspoon vanilla
Mix sugar, corn syrup and water in saucepan. Cover;heat to rolling boil over medium heat. Uncover; boil rapidly until candy thermometer registers 242F .
As mixture boils, beat egg whites until stiff peaks form. Pour hot syrup very slowly in thin stream into egg whites, beating constantly on medium speed. Add vanilla; beat on high-speed until stiff peaks form.
So far this weekend, I have been on a baking spree. Yesterday, I made homemade roti(Indian flatbread) and Rustic Pear-Apple Tarts. Today, I made Pretzel Bites and Brownies with Chocolate Frosting. As for tomorrow, I don’t know what I am going to make, but my sourdough is calling from the ‘fridge; I think that a Sunday Sourdough Pancake Dinner is in order. You may be thinking that all of the goodies that I made are completely random, but they all have reasons for why I made them. The roti is because on thursday, I went to a great Indian place and had bread there. After eating, we stopped and bought some curry and tandoori spices. Then, Friday night we had curry-seasoned turkey cutlets with roti and rice. later that night, I was mooching around the internet, looking at various food blogs and was inspired to go into the kitchen and bake. I saw a slightly too-squishy pear and remembered some granny smith apples in the cellar and a tart was born. Today, once again, I was looking at a multitude of food blogs(seems to be a reoccurring theme, huh?)and was inspired to bake. I wanted to do something with my sourdough, but was short on time, so I made a fast rising pretzel recipe instead. As for the brownies and frosting, my dad teaches a Sunday School class full of hungry children, nuff said. Last Saturday, I made an angel food cake for my grandmother’s birthday, I will add the recipe below. Feel free to add a comment as to what you have been baking lately, I alway could use an inspiration.
1 cup all-purpose flour
1/2 cup whole wheat flour
Melted butter, optional
Mix flour and just enough water to make a kneadable dough. Mix the water in slowly and stir with your hands as to feel when the dough is ready. Knead for 4-5 minutes or until all flour is absorbed. Let rest for 10 minutes to soften the dough. Knead a few times to further soften the dough. Portion the dough and roll into flat, thin circles. Fry on a ungreased skillet until cooked through. Flip once. Serve with a sauce or use as a tortilla-like wrap.
Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add sugar, salt and stir to dissolve; add flour and knead dough until smooth and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm water and 2 Tbsp baking soda. Be certain to stir often. After dough has risen, pinch off bits of dough and roll into a long rope(about 1/2 inch or less thick) and shape or cut into bites like I did. Dip pretzel in soda solution and place on greased baking sheet. Allow pretzels to rise again. Sprinkle with topping. Bake in 450 oven for about 10 minutes or until golden.