Posts Tagged ‘Breakfast’
Flour Power!
Written by Rocky Mountain Woman on March 15, 2013 – 6:17 am -I have posted about King Arthur Flour before, but given the fact that National Flour Month is this month and this recipe is absolutely perfect for Easter, I thought a little update/repost was in order.
Have you ever tried King Arthur Flour? It really can step your baking ability up a notch. It is in my opinion, the absolute best flour you can buy, every bag is exactly the same as the last. I don’t use anything else unless I am stranded on a desert island or in a strange kitchen with nothing but ordinary flour….
You can buy it in most grocery stores, but for a real treat, check out their website http://kingarthurflour.com/ . Not only do they have all kinds of cool things to buy, there are amazing tips and recipes, like this one:
Ingredient List:
Sponge:
3/4 cup warm water
2 t sugar
1 T instant yeast
1/2 cup flour
Dough:
all of the sponge
3/4 cup plain or vanilla yogurt
1/2 cup unsalted butter, softened
2 large eggs, beaten
1/2 cup sugar
2 t salt
2 t vanilla
5 cups flour
egg wash
Cream Cheese Filling:
2/3 cup cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
2 t fresh lemon juice
1/2 cup flour
1/2 cup prepared lemon curd
In a small bowl, combine the sponge ingredients, stir well to combine, cover with plastic wrap and set aside for 15 minutes
When the sponge gets all bubbly and happy
place it in a bowl with the yogurt, butter, eggs, sugar, salt, vanilla and 4 1/2 cups of the flour. Mix until it is a rough shaggy mess
Switch to a dough hook, or turn it out on the counter and knead it until the dough comes together nicely and springs back when you poke it. If using the dough hook (which is sooooo much easier), knead about six minutes on speed 2, adding flour in both cases if needed to make a soft smooth dough
Place the dough in a lightly greased bowl
cover with plastic wrap and let sit in a warm place for about an hour or hour and half or until the dough has nearly doubled
when it has nearly finished rising make the cream cheese mixture by combining all the filling ingredients (except the lemon curd) in a small bowl
when the dough has finished rising, gently deflate it and cut it in half, roll 1/2 of the dough on parchment paper into roughly a 10″ x 15″ rectangle. Cut into three lengthwise strips and spread half the cream cheese mixture on the center strip, followed by half of the lemon curd.
then braid it just like you would a hair braid, tucking and adjusting where necessary. It doesn’t have to perfect, mine certainly wasn’t and it turned out beautifully…
repeat with the other half of the dough, then wash both loaves with an egg wash made of one lightly beaten egg with 2 t water and a pinch of salt, and sprinkle with coarse, sparkling sugar
bake at 375 degrees for 25 to 30 minutes until golden brown.
I ate one right out of the oven and then carefully wrapped the other and froze it. About two weeks later, a neighbor dropped by and I reheated the other loaf. It was wonderful!
Most excellent….
xxoo,
RMW
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Tags: BreakfastPosted in She Cooks, She Loves | 14 Comments »
King Arthur Flour and Lemon Bread
Written by Rocky Mountain Woman on August 1, 2012 – 1:12 pm -This post is in honor of the letter “K” and part of Jenny Matlock’s Alphabet Thursday. For more kicking “K” posts, please click here http://jennymatlock.blogspot.com/
Have you ever tried King Arthur Flour? It really can step your baking ability up a notch. It is in my opinion, the absolute best flour you can buy, every bag is exactly the same as the last. I don’t use anything else unless I am stranded on a desert island or in a strange kitchen with nothing but ordinary flour….
You can buy it in most grocery stores, but for a real treat, check out their website http://kingarthurflour.com/ . Not only do they have all kinds of cool things to buy, there are amazing tips and recipes, like this one:
Ingredient List:
Sponge:
3/4 cup warm water
2 t sugar
1 T instant yeast
1/2 cup flour
Dough:
all of the sponge
3/4 cup plain or vanilla yogurt
1/2 cup unsalted butter, softened
2 large eggs, beaten
1/2 cup sugar
2 t salt
2 t vanilla
5 cups flour
egg wash
Cream Cheese Filling:
2/3 cup cream cheese, softened
1/2 cup sugar
1/2 cup sour cream
2 t fresh lemon juice
1/2 cup flour
1/2 cup prepared lemon curd
In a small bowl, combine the sponge ingredients, stir well to combine, cover with plastic wrap and set aside for 15 minutes
When the sponge gets all bubbly and happy
place it in a bowl with the yogurt, butter, eggs, sugar, salt, vanilla and 4 12 cups of the flour. Mix until it is a rough shaggy mess
Switch to a dough hook, or turn it out on the counter and knead it until the dough comes together nicely and springs back when you poke it. If using the dough hook (which is sooooo much easier), knead about six minutes on speed 2, adding flour in both cases if needed to make a soft smooth dough
Place the dough in a lightly greased bowl
cover with plastic wrap and let sit in a warm place for about an hour or hour and half or until the dough has nearly doubled
when it has nearly finished rising make the cream cheese mixture by combining all the filling ingredients (except the lemon curd) in a small bowl
when the dough has finished rising, gently deflate it and cut it in half, roll 1/2 of the dough on parchment paper into roughly a 10″ x 15″ rectangle. Cut into three lengthwise strips and spread half the cream cheese mixture on the center strip, followed by half of the lemon curd.
then braid it just like you would a hair braid, tucking and adjusting where necessary. It doesn’t have to perfect, mine certainly wasn’t and it turned out beautifully…
repeat with the other half of the dough, then wash both loaves with an egg wash made of one lightly beaten egg with 2 t water and a pinch of salt, and sprinkle with coarse, sparkling sugar
bake at 375 degrees for 25 to 30 minutes until golden brown.
I ate one right out of the oven and then carefully wrapped the other and froze it. About two weeks later, a neighbor dropped by and I reheated the other loaf. It was wonderful!
Most excellent….
xxoo,
RMW
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Tags: BreakfastPosted in She Cooks | 29 Comments »
Grandma’s Eggs – with a little help from Harry & David
Written by Rocky Mountain Woman on July 11, 2012 – 12:05 pm -This post is in honor of the letter “H” and part of Jenny Matlock’s Alphabet Thursday. For more hilarious “H” posts, please click here http://jennymatlock.blogspot.com/
My grandmother “put up” pints and pints of chili sauce every year. I loved it! She would fry some hamburger, dump a jar of chili sauce on it and pour it over homemade bread for lunch, or mix it in cream cheese and serve it with chips (don’t judge, I was five years old)…
Anyway, I have tried for years to duplicate her recipe since I was too short sighted to get it from her before she passed away (she was over 90, so I had lots of time, but just never really thought she would ever leave us).
Fortunately for me, Harry and/or David (I’m not sure which one) actually got the recipe from her at some point and they now make her chili sauce!
My favorite breakfast at her house was eggs with chili sauce (don’t roll your eyes, I can see you! I was five, remember)…
I still make it every once in a while. I typically get a lot of those Harry & David baskets at Christmas time and there is usually a jar of this lovely red elixar tucked in the shredded paper somewhere. I wonder if they are just so grateful for Grandma’s recipe, that they always include a jar in my baskets…
Start by beating two eggs in a bowl and pouring into a small preheated skillet with a pat of butter melted
let it cook for a minute until it starts to set up
put about 2T more or less of chili sauce on one half of the egg mixture
turn it over on itself and let it cook a minute more
put a slice or two of cheddar cheese on top and let it sit another minute. I don’t let it melt all the way because I like the texture of the semi melted cheese with the eggs (don’t judge)…
This can seriously hurtle me back in time 50 years to my Grandmother’s kitchen in Pennsylvania and for a minute or two, I feel like I’m five again. I can’t feel the arthritis in my hands or the ache in my back, and I smile and remember her standing by the stove….
It probably won’t do that for you, but you’ll never know if you don’t try it!!!
xxoo,
RMW
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Tags: Breakfast, Grandma O's recipesPosted in She Cooks | 24 Comments »
