Tag Archives: food

Been Awhile…

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.

~thechildcooks

Leave a comment

Filed under Cake, Cookies, Sweet

Not Just White Bread

The recipe for Not Just White Bread from my 4-H book is a winner. The bread is light and tasty, not to mention easy to make. It is similar to the recipe for white bread in the Betty Crocker cookbook, but calls for making a sponge instead of mixing everything together at once. The method for shaping the loaves is also different, Not Just White Bread does not get rolled before placing into the pans, you just put it in. All in all, I will be making this recipe again.

For those of you wondering why I have not posted in a while, I am fine, I was just on vacation on the Atlantic coast. While there, I dicovered that eating crabs freshly steamed out of their shells seasoned with liberal amounts of Old Bay is awesome. I packed away about 36 in one sitting at an all you can eat place and it has enlightened me. I also visited two Indian restaurants where I stuffed myself with deliciousness. My father told me, that this summer, we might have a seafood boil similar to the east coast steam pots. It was really relaxing to be on vacation, but I missed baking in m kitchen and need to make up for lost time. Tomorrow, I plan on making graham crackers, in order to start experimenting for the best s’mores. Hope you all are have a good summer!

~thechildcooks

Not Just White Bread

Yeast Breads on the Rise

Sponge

1 1/2 cups warm water

2 tablespoons sugar

1 package active dry yeast

2 cups all-purpose flour

Dough

1 cup warm milk

2 tablespoons sugar

1 tablespoon salt

3 tablespoons shortening

5 cups all-purpose flour

Use a large bowl to make the sponge. Measure the water and 2 tablespoons sugar into the bowl. Sprinkle in the yeast and stir until smooth. Beat in the 2 cups flour by hand until the mixture is smooth. Let the mixture rise in a warm place until light and spongy, about 1 hour.

While the sponge is rising, combine sugar, salt, and shortening with warm milk, cool to room temperature.

Stir the sponge down when light and spongy and sitr in the milk mixture. Stir in additional flour until dough leaves the sides of the bowl. Turn dough onto a lightly floured boar and knead until smooth, about 8 to 10 minutes. Add small amounts of flour while kneading if dough is too sticky.

Place in a greased bowl and brush with shortening. Cover and let rise until doubled in size, about 45 minutes. Punch down and turn out on a lightly floured board. Divide in half, let rest 15 to 20 minutes.

Shape dough into two loaves and place in greased 9x5x3 inch loaf pans. Cover, let rise in a warm place until the center is slightly higher than the edge of the pan, about 1 hour.

Bake at 400F about 50 minutes. Remove from pan and cool.

1 Comment

Filed under 4-H, Breads, Yeast Bread

Just Thought I’d Share…

Image representing Foodily  as depicted in Cru...

Image via CrunchBase

This awesome website: Foodily.com. It is pretty darn cool and I can tell that it will come in handy, both in finding recipes and wasting(I mean spending wisely) time. I hope you enjoy it as much as I do.

~thechildcooks

1 Comment

Filed under Uncategorized

Sourdough and Sugar

I finished the recipe for my multi-grain sourdough bread. I decided that I wanted a variety of grain to be included, more than just the usual whole-wheat flour.  I looked in the pantry and saw corn meal and oats. I ground a cup of oats and used that in the first 2 1/2 cups of flour; in that first dough, I also used about 2 tablespoons of cornmeal. In the second dough, I used 1 3/4 cups of all-purpose flour, 1 cup of whole rolled oats, 1/4 cup cornmeal and 3/4 cups whole-wheat flour. The dough was very easy to knead and was not very sticky(probably due to the oats). The recipe calls for dividing the dough in two and shaping into free-form, flat loaves. I followed this for one of the loaves, sprinkling the top with oats, but for the other half of the dough, I decided to try something different. I rolled the dough out to a 16 by 13 inch(approximately) rectangle, then sprinkled it with a cinnamon and sugar mix(about 1/4 cup sugar and a teaspoon of cinnamon). I then rolled it into a roll, tucked in the edges ad placed it in a lightly greased 9×5 pan. The top of this loaf turned out spectacular, as I slit it once lengthwise and the inner layers flayed outward. I did not brush the loaves with water as much as I probably should have, because they turned out softer than previous loaves. Another thing that I did differently this time was I added 1 tablespoon of brown sugar for 1 tablespoon of the granulated sugar. 

Tonight, I am also making sugar cookies, once again for my father’s sunday school class and snickerdoodle blondies, for my family. I used the Betty Crocker Recipe for Sugar Cookies and Brown Eyed Bakers recipe for the blondies. Both recipes can be found below.

~thechildcooks

Multi-Grain Sourdough Bread Two Ways

1 cup sourdough starter

1 1/2 cups all-purpose flour

1 cup ground oats

2 tablespoons cornmeal

Handful of rolled oats

2 cup warm water(105-115F)

1 3/4 cups all-purpose flour

1 cup rolled oats

1/4 cup cornmeal

3/4 cup whole wheat flour

1 tablespoon brown sugar

2 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, flours 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 or overnight.

Add the grains, 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. Or you can roll one half out into a rectangle, sprinkle it with 1/4 cups sugar and 1 teaspoon cinnamon, roll, seal and place in a greased 9×5 pan.  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.

Sugar Cookies

From Betty Crocker

1 1/2 cups powdered sugar

1 cup softened butter

1 egg

1 teaspoon vanilla

1/2 teaspoon almond extract

2 1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

Mix powdered sugar, butter, egg, vanilla and almond extract. Mix in flour, baking soda and cream of tartar. Cover and refrigerate at least 2 hours. Heat oven to 375F. Divide dough into halves. roll each half 3/16 inch thick on a lightly floured surface. Cut into shaped.

Sprinkle with granulated sugar; place on lightly greased sheet. Bake until edges are light brown, 7 to 8 minutes.

Snickerdoodle Blondies

From Brown Eyed Baker

2-2/3 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
1 teaspoon cinnamon
¼ teaspoon ground nutmeg
2 cups packed brown sugar
1 cup (8 ounces) unsalted butter, at room temperature
2 eggs
1 tablespoon vanilla extract
2 tablespoons granulated sugar
2 teaspoons cinnamon

1. Preheat the oven to 350 degrees F. Lightly grease a 9×13-inch baking pan; set aside.

2. Whisk together the flour, baking powder, salt, cinnamon and nutmeg in a medium bowl; set aside.

3. Beat together the butter and brown sugar on medium speed until light and fluffy, about 5 minutes. Add the eggs one at a time, and then the vanilla. Beat, scraping the bowl, until thoroughly combined. On low speed, gradually add the flour mixture until just combined. Give the dough a final stir with a spatula or wooden spoon to make sure the flour is incorporated.

4. Spread the dough evenly into the pan (I found an offset spatula was the best tool for the job, as it’s a thick batter). Combine the granulated sugar and cinnamon in a small bowl and sprinkle evenly over the top of the batter.

5. Bake for 25-30 minutes or until the surface springs back when gently pressed. Cool completely before cutting. Store in an airtight container at room temperature.

1 Comment

Filed under Breads, Cookies, Sweet, Uncategorized

The Fabulous and the Flubs

I have wanted to make baked doughnuts ever since I saw doughnut pans on a website and the really yummy looking pictures on Foodgawker.com. I tried to make doughnuts this way back in November, but didn’t have a pan, so I made them into muffins. They turned out all right, however, they were not quite what I was looking for. They were too muffiny and not fluffy or any other doughnut qualities that I was hoping for. I tried a new recipe today that does not require pans, instead you roll them out and cut them.  The recipe was printed, the kitcken was ready for me to concure it and I was ready to sieze control of the oven. However, I was not ready to read the recipe. Using half a cup of milk makes a dough, 1 cup of milk  makes a batter. That was my mistake. In remedy, I let the batter rise for 15 minutes then spooned it into muffin cups. In hindsight, I should have sprayed the muffin cups instead of using paper liners. They rose beautifuly in the oven and turned out like little dinner rolls. I sprinkled cinnamon sugar on some of them while baking and filled one with jam by spooning half of the batter, then jam, then the rest of the batter. While those were baking, I restarted the process, this time using the proper amount of milk. After I baked them, I made a simple glaze with powdered sugar, water and vanilla. I also took a decorators tip and bag, then used them to inject the doughnuts with grape jam. The recipe works really well both ways and produces similar yet different results depending which way you make them. The batter produces a heavier, more bread-like baked good and the dough version is fluffier and harbors more doughnut qualities under the sugary glaze. Either way you make them, I think you will be pleased with the results.

~thechildcooks

Baked Doughnuts
Adapted from Heidi Swanson’s 101 Cookbooks

Makes about 1 dozen

For the dough:

1/2 cup plus 3 tablespoons warm milk, divided, 95 to 105 degrees (take its temperature–too hot and it will kill the yeast)
1 1/8 teaspoons active dry yeast (about half a packet)
1 tablespoons butter, melted and still warm
1/3 cup sugar
1 eggs
2 1/2 cups all-purpose flour
1/8 teaspoon freshly grated nutmeg
1/2 teaspoon fine grain sea salt

Place 3 tablespoons of the warm milk in the bowl of an electric mixer fitted with the paddle attachment. Stir in the yeast and set aside for at least five minutes. Place the remaining 1/2 cup of warm milk in a small bowl, stir in the butter and sugar, and add it to the yeast mixture. On low speed, stir in the egg, flour, nutmeg, and salt – just until the flour is incorporated. Switch to the dough hook and knead the dough for a few minutes at medium speed. At this point, make a few adjustments – if your dough is seriously sticky, add flour a few tablespoons at a time. Too dry? Add a little bit of milk. Eventually, you want the dough to pull away from the sides of the mixing bowl and become soft and smooth. Turn out the dough onto a floured work surface, knead it a few times by hand, and shape it into a smooth ball.

Transfer the dough to an oiled bowl (cooking spray works great here), cover with plastic wrap and put it in a warm place. Let the dough rise until its doubled in size, about 1 hour.

Punch down the dough and roll it out 1/2-inch thick on a floured work surface. Using a 2-3 inch cookie cutter, stamp out circles. Transfer the circles to a parchment-lined baking sheet and cut holes in the centers with a smaller cutter, about half the diameter of the first–remember the hole will close up on the second rising if it’s too small, so make it a little bigger than what a finished doughnuts would look like (alternatively, use a doughnut cutter, if you actually own one). Cover the baking sheet with a clean cloth and let the doughnuts rise for another 45 minutes.

Bake in a 375 degree oven until the bottoms are just golden, 8 to 10 minutes – start checking around 8. Better to underbake then overbake here–pull them early if in doubt.

Leave a comment

Filed under Breads, Sweet

English Muffins and Snow!!

Well, I did not make sourdough pancakes yesterday, but I did get to make something with my sourdough today. I made Sourdough English Muffins for the Red Star Yeast website. Some things that I would like to mention are you will end up using about 3 1/2 cups of flour, use plenty of cornmeal and when the recipe says grease something, grease it. If you follow those simple notes, you will probably end up with muffins a lot rounder than I did. Another note is that I used fast rising yeast and it took about 1 1/2 hours to rise the first time and then 30-45 minutes for the second rise. Now for the snow: today we already had school of for President’s Day, but the way the weather is around here, we probably wouldn’t have had it anyway. I am hoping for a we have a 2-hour delay tomorrow(!) because 6:00 a.m. comes too early. Tomorrow, I will post another batch of food-related products, until then-go make something!

~thechildcooks

2 Comments

Filed under Breads, Sourdough

Food for Your Life

Click For Link

Click for Link

Click for Link

 

Click for Link

Click for Link

Click for Link

 

Click for Link

 

Sadly, you cannot eat anything in this post. As you may know, I have an account on zazzle.com(a really cool site). There is so much cool baking/cooking related products and I just thought that I would share them with you. If this goes well, it may become a weekly thing, ya know 10 products every week or something.

~thechildcooks

Leave a comment

Filed under Uncategorized