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.
Here my fellow bloggers are the recipes for a basic sourdough bread and Starlight Cupcakes.
Sourdough Bread using the starter from this post
1 cup sourdough starter
2 1/2 cups all-purpose flour
2 cup warm water(105-115F)
3 3/4 to 4 1/2 cups all-purpose flour
3 tablespoons sugar
1 teaspoon salt
1/4 teaspoon baking powder
3 tablespoon vegetable oil
Cold water for baking
Start the night before you wish to make the bread or start in the morning and bake at night.
Mix sourdough starter, 2 1/2 cups flour and 2 cups warm water in 3-quart glass bowl with wooden spoon until smooth. Cover; let stand in warm, draft free place for 8 hours.
Add 3 3/4 cups of flour, the sugar, salt, baking soda and oil to the mixture in the bowl; stir with wooden spoon until smooth and flour is completely absorbed. If necessary add some of the remaining 1/2 cup flour.
Turn dough onto heavily floured surface and knead until smooth and elastic, about 10 minutes. Place in greased bowl, turn greased side up and cover. Let rise in warm, draft free place for 1 1/2 hours.
Punch down dough; divide into halves. Shape each half into a round, slightly flat loaf. Place loaves on parchment lined baking sheets and score each loaf 3 times on the top. Let rise until double, about 45 minutes.
Heat oven to 375F. Brush loaves with water and place into preheated oven. Bake, brushing occasionally with water for 50 minutes or until loaves sound hollow. Remove from pans to wire racks to cool.
Note: Because you used your sourdough starter, you should feed it 3/4 cup milk and 3/4 cup water by stirring it in and letting it set on the counter for 12 hours. Return to refrigerator and use once a week to 10 days.
2 1/4 cups all purpose-flour
1 1/2 cups sugar
3 1/2 teaspoons baking powder
1 teaspoon salt
1/2 cup butter
1 1/2 cups milk
1 teaspoon vanilla
Heat oven to 350F and line approximately 27 standard cupcake tin holes with liners or spray. Beat all ingredients on low for 30 seconds then on high for 3 minutes, scraping frequently. Pour batter into tins.
Bake until wooden toothpick comes out clean, about 20 minutes. Remove immediately from pans to cooling racks.