2 c AP flour
3 TBS brown sugar
2 tsp baking powder
1 tsp ground powder
½ tsp baking soda
½ tsp salt
½ tsp ground cinnamon
¼ c cold butter or margarine
1/3 c molasses
¼ c milk
1 egg, separated
Sugar
Preheat oven to 400°F. In a large bowl combine flour, brown sugar, baking powder, ginger, baking soda, salt and cinnamon. Cut in butter until mixture resembles coarse crumbs. In a small bowl combine the molasses, milk and egg yolk until smooth; stir into the flour mixture just until moistened. Turn out onto a floured surface; knead gently 6-8 times. Pat into an 8 inch circle; cut into 12 wedges and place 1 inch apart on a greased baking sheet. Beat egg white until foamy; brush over scones. Sprinkle with sugar. Bake for 12-15 minutes or until golden brown. Serve warm
Yield 1 dozen
Saturday, May 2, 2009
Baked Potato Soup (The Machine Shed)
2 ½ lb baby red potatoes (quartered)
1 lb raw bacon, diced
1 jumbo yellow onion, diced
3 stalks celery, diced
4 c milk
4 c water
½ c chicken base
1 tsp salt
1 tsp black pepper
¾ c butter or margarine
¾ c flour
¼ c parsley, chopped
1 c whipping cream
Colby cheese, shredded (optional)
Fried bacon bits (optional)
Chopped green onions (optional)
Boil potatoes in water for 10 minutes. Drain and set aside. In a large heavy pot, sauté bacon, onions and celery over medium high heat until celery is tender. Drain bacon grease and return bacon, onions, and celery to pot. Add milk, water, chicken base, salt and pepper. Heat over medium high heat until very hot. DO NOT BOIL. In a large, heavy saucepan, melt butter and add flour. Mix well and allow to bubble, stirring for 1 minute. While constantly stirring soup, add the flour mixture slowly. Continue stirring soup until thick and creamy. Stir in parsley, potatoes and cream. Garnish with shredded cheese, bacon bits and green onions. Serve while hot.
Serves 10-12
1 lb raw bacon, diced
1 jumbo yellow onion, diced
3 stalks celery, diced
4 c milk
4 c water
½ c chicken base
1 tsp salt
1 tsp black pepper
¾ c butter or margarine
¾ c flour
¼ c parsley, chopped
1 c whipping cream
Colby cheese, shredded (optional)
Fried bacon bits (optional)
Chopped green onions (optional)
Boil potatoes in water for 10 minutes. Drain and set aside. In a large heavy pot, sauté bacon, onions and celery over medium high heat until celery is tender. Drain bacon grease and return bacon, onions, and celery to pot. Add milk, water, chicken base, salt and pepper. Heat over medium high heat until very hot. DO NOT BOIL. In a large, heavy saucepan, melt butter and add flour. Mix well and allow to bubble, stirring for 1 minute. While constantly stirring soup, add the flour mixture slowly. Continue stirring soup until thick and creamy. Stir in parsley, potatoes and cream. Garnish with shredded cheese, bacon bits and green onions. Serve while hot.
Serves 10-12
Vegetable Barley Soup
2 quarts vegetable or chicken broth
1 c uncooked barley
1 lrg onion, chopped
3 carrots, chopped
2 stalks celery, chopped
2 c diced tomatoes or 1 (14 oz) can diced tomatoes with juice
1 can (15 oz) dark kidney beans, rinsed and drained
3 bay leaves
3 TBS Italian seasonings
3 garlic cloves, minced
2 c fresh or frozen vegetables (peas, corn, string beans, squash)
Salt
Pepper
Heat broth in a large pot. Add barley, onions, carrots, celery, tomatoes, beans, bay leaves, seasonings, garlic. Bring to a boil; cover and simmer for 90 minutes. Add additional vegetables; cook on medium heat for 10 minutes. Remove bay leaves before serving. Add salt and pepper to taste.
1 c uncooked barley
1 lrg onion, chopped
3 carrots, chopped
2 stalks celery, chopped
2 c diced tomatoes or 1 (14 oz) can diced tomatoes with juice
1 can (15 oz) dark kidney beans, rinsed and drained
3 bay leaves
3 TBS Italian seasonings
3 garlic cloves, minced
2 c fresh or frozen vegetables (peas, corn, string beans, squash)
Salt
Pepper
Heat broth in a large pot. Add barley, onions, carrots, celery, tomatoes, beans, bay leaves, seasonings, garlic. Bring to a boil; cover and simmer for 90 minutes. Add additional vegetables; cook on medium heat for 10 minutes. Remove bay leaves before serving. Add salt and pepper to taste.
Chocolate Bread Pudding
1 (12 inch) loaf challah, cut into ½ inch cubes (about 12 cups)
4 c heavy cream
2 c whole milk
½ c Dutch-processed cocoa powder
1 TBS instant espresso powder
1 c sugar
8 oz semisweet chocolate, chopped
10 lrg egg yolks
Adjust oven rack to middle position and heat oven to 300°F. Toast bread on rimmed baking sheet, stirring occasionally, until golden and crisp, about 30 minutes. Transfer to large bowl. Increase oven temperature to 325°F. Grease 13 x 9 inch baking pan. Heat 1 ½ c cream, milk, cocoa, espresso, and ½ c sugar in saucepan over medium high heat, stirring occasionally, until steaming and sugar dissolves. Pour warm cream mixture over toasted bread and let stand, tossing occasionally, until liquid has been absorbed, about 10 minutes. Meanwhile, bring additional 1 c cream to simmer in saucepan over medium high heat. Remove from heat and stir in chocolate until smooth. Transfer 1 c chocolate mixture to medium bowl and let cool 5 minutes (cover pan and reserve remaining chocolate mixture for serving). Add egg yolks, remaining cream, and remaining sugar to bowl with chocolate mixture and whisk to combine. Transfer soaked bread mixture to prepared pan and pour chocolate custard mixture evenly over bread. Bake until pudding is just set and surface is slightly crisp, about 45 minutes. Let cool 30 minutes. Warm reserve chocolate mixture over low heat, then pour over bread pudding. Serve.
Serves 12
4 c heavy cream
2 c whole milk
½ c Dutch-processed cocoa powder
1 TBS instant espresso powder
1 c sugar
8 oz semisweet chocolate, chopped
10 lrg egg yolks
Adjust oven rack to middle position and heat oven to 300°F. Toast bread on rimmed baking sheet, stirring occasionally, until golden and crisp, about 30 minutes. Transfer to large bowl. Increase oven temperature to 325°F. Grease 13 x 9 inch baking pan. Heat 1 ½ c cream, milk, cocoa, espresso, and ½ c sugar in saucepan over medium high heat, stirring occasionally, until steaming and sugar dissolves. Pour warm cream mixture over toasted bread and let stand, tossing occasionally, until liquid has been absorbed, about 10 minutes. Meanwhile, bring additional 1 c cream to simmer in saucepan over medium high heat. Remove from heat and stir in chocolate until smooth. Transfer 1 c chocolate mixture to medium bowl and let cool 5 minutes (cover pan and reserve remaining chocolate mixture for serving). Add egg yolks, remaining cream, and remaining sugar to bowl with chocolate mixture and whisk to combine. Transfer soaked bread mixture to prepared pan and pour chocolate custard mixture evenly over bread. Bake until pudding is just set and surface is slightly crisp, about 45 minutes. Let cool 30 minutes. Warm reserve chocolate mixture over low heat, then pour over bread pudding. Serve.
Serves 12
English Muffin Bread
Cornmeal
6 c AP flour
2 (.25 oz each) pkg active dry yeast
¼ tsp baking soda
2 c milk
½ c water
1 TBS sugar
1 tsp salt
Grease two 8 x 4 x 2 inch loaf pans. Lightly sprinkle pans with enough cornmeal to coat bottom and sides; set pans aside. In a large mixing bowl, combine 3 cups of the flour, yeast and baking soda; set aside. In a medium saucepan heat and stir milk, water and sugar and salt just until warm (120°-130°F). Using a wooden spoon, stir milk mixture into floured mixture. Stir in remaining flour. Divide dough in half. Place dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place until double in size (about 45 minutes). Preheat oven to 400°F. Bake for 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks.
Yield 2 loaves
6 c AP flour
2 (.25 oz each) pkg active dry yeast
¼ tsp baking soda
2 c milk
½ c water
1 TBS sugar
1 tsp salt
Grease two 8 x 4 x 2 inch loaf pans. Lightly sprinkle pans with enough cornmeal to coat bottom and sides; set pans aside. In a large mixing bowl, combine 3 cups of the flour, yeast and baking soda; set aside. In a medium saucepan heat and stir milk, water and sugar and salt just until warm (120°-130°F). Using a wooden spoon, stir milk mixture into floured mixture. Stir in remaining flour. Divide dough in half. Place dough in prepared pans. Sprinkle tops with cornmeal. Cover and let rise in a warm place until double in size (about 45 minutes). Preheat oven to 400°F. Bake for 25 minutes or until golden brown. Immediately remove bread from pans. Cool on wire racks.
Yield 2 loaves
Herbed Goat Cheese Dip
4 oz goat cheese, softened
1 TBS fresh Italian parsley, minced
1/8 tsp salt
dash freshly ground pepper
¼ c olive oil
Put softened goat cheese in a small mixing bowl. Mix well with parsley, salt and pepper. To serve, mound goat cheese in the middle of dipping bowl. Pour olive oil around the cheese. Goat cheese mixture can be made a day head of time. Wrap well with plastic wrap and store in the refrigerator.
1 TBS fresh Italian parsley, minced
1/8 tsp salt
dash freshly ground pepper
¼ c olive oil
Put softened goat cheese in a small mixing bowl. Mix well with parsley, salt and pepper. To serve, mound goat cheese in the middle of dipping bowl. Pour olive oil around the cheese. Goat cheese mixture can be made a day head of time. Wrap well with plastic wrap and store in the refrigerator.
Bacon Hash Brown Quiche
3 c hash brown potatoes
1/3 c butter, melted
6 slices bacon, cooked and chopped
¼ c diced onion
1 jalapeno pepper, diced
1 c shredded Colby Jack cheese
2 lrg eggs
½ c skim milk
Salt and pepper to taste
1 tsp dried parsley
½ tsp dried dill weed
¼ tsp ground mustard
Preheat oven to 425°F. Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with butter. Bake for 20 minutes or until potatoes begin to brown. In a small bowl, stir together bacon, onion, jalapeno pepper and cheese. In a separate bowl, stir together eggs, milk, salt, pepper, parsley, dill weed, and mustard. Sprinkle bacon mixture over hash brown crust. Pour egg mixture over bacon mixture. Reduce oven temperature to 350°F. Bake quiche for 20-25 minutes or until filling is golden brown.
1/3 c butter, melted
6 slices bacon, cooked and chopped
¼ c diced onion
1 jalapeno pepper, diced
1 c shredded Colby Jack cheese
2 lrg eggs
½ c skim milk
Salt and pepper to taste
1 tsp dried parsley
½ tsp dried dill weed
¼ tsp ground mustard
Preheat oven to 425°F. Press hash browns onto the bottom and sides of a 9 inch pie dish. Drizzle with butter. Bake for 20 minutes or until potatoes begin to brown. In a small bowl, stir together bacon, onion, jalapeno pepper and cheese. In a separate bowl, stir together eggs, milk, salt, pepper, parsley, dill weed, and mustard. Sprinkle bacon mixture over hash brown crust. Pour egg mixture over bacon mixture. Reduce oven temperature to 350°F. Bake quiche for 20-25 minutes or until filling is golden brown.
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