Friday, March 25, 2011

Amazing Bread

This is the bread I made for institute the other day. I got several requests for the recipe! It makes two loaves and is really is easy to whip up. Plan ahead though, the entire process takes about 2.5 hours (most of the time spent waiting for the bread to rise and bake :)).

1/2 cup hot water
2 T. yeast
1 T. sugar

--Mix all 3 ingredients in a bowl and wait a few minutes (the mixture should get frothy--that's how you know the yeast is working).

--Then add:
2 cups warm water
2 T. sugar
1 T. salt
1/3 cup oil
approx. 7 cups flour (I actually did 6 1/2 cups the other day when i made it)

-- Mix all the ingredients together. I like to mix in as much flour as I can with a spoon and then knead in the last bit by hand. The dough should be soft and pliable. Roll in into a ball and let it rise in a bowl for about an hour or until double in size. Grease and cornmeal a cookie sheet.

--Divide the dough in half and shape into loaves. Use a sharp knife and gently slice 3 shallow slits across the top of the loaves (like you'd see on french bread--it makes it look pretty). Place the loaves on the cookie sheet and let them rise for an hour or until double in size.

--Bake for 25 minutes at 350 degrees or until golden brown. Take out of the oven and butter the tops. This bread tastes best the first day.

Roasted-Veggie "PotPie" Turnovers

I found this recipe and tried it this week and it was a good one!  I made mine with chicken and didn't buy veggies from the deli but bought a frozen steamfresh bag of carrots, squash, zucchini, and red pepper.  I didn't realize it was in an oil sauce until after I cooked them so I just washed it off before adding the other ingredients.  Simple and delish!

2 packages refrigerated pie-crust dough
3 cups deli-prepared roasted veggies (if using chicken cut veggie amount in half)
1 can condensed cream soup (chicken, broccoli, or mushroom)
1-2 grilled chicken breasts chopped up (optional)

Preheat oven to 425.

Unroll dough and trim each to form a 10-inch square, then cute each into 4 squares for a total of 8.

Combine veggies, soup, and chicken and salt and pepper to taste.

Spoon vegetable filling onto the diagonal half of each square; fold dough over filling and seal edges with a fork.  Place turnovers on a foil-lined cookie sheet (easy clean up) brush with lightly beaten egg and cut a slit in top to vent steam.

Bake for 15 minutes, or until golden brown.  Let cool 5 minutes before serving.

Wednesday, March 16, 2011

Honey Chicken

I have been trying to get this recipe just right for a while now. The flavor has always been good but I finally got the chicken so moist and yummy. The key is to NOT cut down on the butter. It seems like a lot but the butter in the sauce keep the chicken moist. I like to serve this chicken with either rice or potatoes (mashed would be good or baked). The sauce is oh so yummy poured over the top of either one. Enjoy.

Honey Chicken

4 Chicken Breast
1 Tsp. Mustard
1/2 Cup Honey
1 Tsp Salt
1 Tsp. Curry
1 CUBE butter (sounds like a lot but the chicken needs that moisture. Plus you take the chicken out of the sauce to eat it...and you don't have to use the sauce if you are worried about those butter calories :)

Melt butter and honey together. Add salt, mustard and curry and mix. Pour mixture over chicken and bake for 40 minutes. Turn the chicken over about 20 minutes into baking.


Tuesday, March 8, 2011

Browned Butter Cookies

I got this recipe from a friend's blog, made them on Saturday, and decided they were so good I had to share on this blog.
From one blog to another!
Recipe found on

2 sticks butter, softened
1 cup sugar
Pinch of salt
3 egg yolks
1 ½ teaspoon soda
1 ½ teaspoon vanilla extract
2 1/3 cups flour

Beat the butter and sugar together. Add the egg yolks and salt. Then add the soda and the extract. Fold in the flour. Stir until combined. Form balls the size of walnuts. Chill dough balls for 1 hour in the refrigerator. Dip the top in sugar. Press flat with the bottom of a glass and place on an un-greased cookie sheet. Bake at 350 degrees for 8-10 minutes until lightly golden. Don't over cook. Remove from oven and let the cookies stand for 1 minute on the cookie sheet. Remove to a wire rack and cool completely. Frost with browned butter frosting (listed below)

Browned Butter Frosting
1 stick butter
1 teaspoon vanilla
4 cups powdered sugar
½ cup heavy cream or more desired consistency
(I wanted really think icing so I could swirl them like the photo so I used more sugar)

In a small skillet, brown butter over medium heat until golden brown flecks appear. Butter will become a little foamy. Stir now and then to make sure the butter cooks evenly. Remove from heat and cool slightly. Add powdered sugar, vanilla and cream. Beat on medium high until a creamy texture to your liking forms. Spread onto cooled butter crinkles.

I am going to make them for book club on the 15th, so you can all try them!