Portuguese Sweet Bread

Portuguese Sweet Bread

Makes 2 Round Loaves

1/2 cup sweetened condensed milk

1 cup whole milk, room temperature

1 teaspoon pure vanilla extract

1/2 teaspoon pure lemon extract

grated zest from 2 lemons

6 eggs, room temperature

6 cups bread flour

1 teaspoon salt

1/2 cup butter, melted and cooled to room temperature

2/3 cup granulated sugar

1/4 teaspoon freshly grated nutmeg

6 teaspoons instant yeast  or  7 1/2 teaspoons Active yeast

Glaze

1 egg white beaten with a slash of whole milk

If using instant yeast no need to proof otherwise Active yeast must be proofed.

I used instant yeast.

To proof Active yeast , place yeast in bowl. Heat milk to slightly warm and add to yeast along with the sugar. When yeast has bloomed ready to continue on with recipe.

Place the yeast whether instant or proofed Active into bowl of stand mixer fitted with beater attachment. Add to the bowl with the yeast,  the sugar, sweetened condensed milk. whole milk, vanilla and lemon extracts, lemon zest, and butter. Of course if using Active yeast , the sugar and whole milk are already in the bowl.

Beat this mixture until combined and add eggs one at a time until combined.

Switch out beater attachment for bread hook attachment. With mixer on low speed add the remaining ingredients and beat/knead until smooth. The dough will be slightly sticky.

Place the dough into a greased bowl and allow to rise , covered until doubled in bulk.

Grease two pie tins and set aside.

Once doubled in bulk, punch down dough and divide in half. Shape each half in rounds; add just enough flour to allow you to work with the dough. Place each round in a greased pie tin, cover and allow to rise once more until doubled in bulk.

Once doubled in bulk, lightly brush tops with the egg white/milk mixture.

Place in 325 degree preheated oven . Bake for about 55-60 minutes until done. If thermometer is placed in bottom of bread and reads 200 degrees loaves are finished.

Turn out bread on to a rack to cool, cover with a tea towel as they cool. Once cool, store in airtight container.

Homemade Corn Tortillas

Homemade Corn Tortillas

You’ll never buy store bought again. Homemade corn tortillas are not hard to make or at least they don’t have to be.

Ingredients:

2 cups instant Masa Harina

3/4 teaspoon salt

about 9 oz. hot water

Purchase a tortilla press either at a Latin Food store or online.

Using a gallon size zip-loc bag, cut the zipper portion off and cut down the sides. The end product is one large piece of heavy plastic. The plastic is used in the press to keep the dough from sticking to the press and also ease of removal of the tortilla.

 

In a large bowl whisk together the Masa,and salt until well combined. Pour the hot water into the masa and stir to combine. The dough should not be too dry or too sticky. If too dry add more water, if too sticky add a small amount of masa. Roll the dough into a ball and place back in bowl and cover with plastic wrap.

Allow the dough to rest and finish absorbing the water within the dough for about 15-20 minutes.

Divide the dough into 10 equal portions and roll into balls. Place on a tray , lightly covered with plastic wrap.

Heat a flat griddle on high heat.

Using the tortilla press lay the plastic over bottom of press with the other half available to lay over the dough ball. Place a dough ball onto the press. Cover the dough ball with the other half of plastic; press gently. Corn tortillas will be slightly thicker than flour tortillas.

Carefully pull the plastic from the top of one side of the tortilla. Flip over onto your hand and again finish removing the rest of the plastic.
Slap the tortilla onto the heated flat griddle and allow to cook there undisturbed for about 45 seconds or until edges begin to curl and tortilla is loosened from griddle. Flip the tortilla and continue to cook on other side until it begins to brown slightly. Flip back on to griddle and cook about 15 seconds more. Wrap the cooked tortillas in a damp kitchen towel. Best if served warm/warmed and the day they are made.

 

 

 

Pulled Pork BBQ Pizza

Pulled Pork BBQ Pizza

Beer Pizza Crust:

1 cup beer

1 tsp. salt

2 teaspoons sugar

3 1/4 cups bread flour

1 1/2 teaspoons instant yeast

Toppings:

About 2 cups BBQ pulled pork with BBQ sauce added to taste

about 1 1/2 cups favorite BBQ sauce

1 1/2 cups grated mozzarella

Cole slaw:

one 1lb. bag shredded cabbage mix of red, green cabbage and carrots

1 bunch green onions, sliced

1 red bell bell pepper , diced

3/4 cup mayonaise

2 tablespoons sugar

1 1/2 tablespoon apple cider vinegar

2 teaspoons black pepper

1 1/2 teaspoon chipotle mustard or your favorite

1/2 teaspoon salt

Crust:

Add all the ingredients to the bowl of a stand mixer and blend with dough hook attachment until smooth. Place in a oiled bowl , cover and allow to rise until doubled. Form into a thin round pizza crust.

This crust can also be made in a bread machine on the dough setting , placing ingredients in the order as stated with the machine.

Preheat oven to 375 degrees. Preheat with pizza stone if using one.

Spread 3/4 of the BBQ sauce over the rolled out crust. Sprinkle half the cheese evenly over the crust. Evenly scatter the pulled pork and drizzle the remaining BBQ sauce over the pork.  Sprinkle remaining cheese and bake. Bake until topping are hot and bubbling and crust in golden and done; about 20 minutes.

Meanwhile make the Cole slaw. Combine all the ingredients and toss well to combine.

When pizza is cooked, add the some of the Cole slaw on top. Use the extra as a side dish.

 

Apple and Potato Cake with Caramel Sauce

Apple and Potato Cake

ingredients

Apple and Potato Cake

• 1/4 cup mashed cooked apple
• 3/4 cup mashed cooked potatoes
• 1 tsp. butter
• 1 cup sugar
• 1 beaten egg
• 1/2 cup sultanas
• zest of 1 lemon
• 2 cups self rising flour
• 1 tsp. nutmeg
• Topping:
• 1 cup all purpose flour
• 3/4 cup melted butter
• 1 cup brown sugar
• 1/2 tsp. cinnamon
• Mix well together.
• Mix together the apples and potatoes. Beat the butter into the apple and potato mixture. Add the remaining ingredients. Place in greased 9x 10 baking dish. Sprinkle with topping. Bake at 350 for 40 minute or until golden brown and toothpick comes out clean.
• Leave to cool in baking dish.

Caramel Sauce

• 3/4 cup heavy cream
• 1/4 cup butter, cut into small pieces
• 1 1/2 cups sugar
• 1/4 cup plus 2 Tbsp. water

directions

Combine the cream and butter in small saucepan and warm over medium-low heat until butter melts. Keep warm over low heat. Combine the sugar and water in a medium saucepan and cook over medium-high heat, gently swirling pan occasionally; do not stir. Use a pastry brush dipped in water to brush down any sugar crystals that have formed on the sides of the pan. Let mixture come to boil until deep golden brown. Take the pan from heat and slowly whisk in the warm cream-butter mixture. Keep in fridge in airtight container, until ready to serve.

Rosemary Parmesan Focaccia Bread Machine Method

I was baking like a crazy person today and had to bring out all my weapons, that being my bread machine. This allowed me to compress time with other baking I was doing.

Rosemary Parmesan Focaccia Bread Machine Method

2 1/4 cups water

1/4 tsp sugar

1 3/4 teaspoons instant yeast

5 1/2 cups all-purpose flour

1 teaspoon salt

5 tablespoons olive oil

2 tablespoons fresh rosemary leaves

1/4 cup grated Parmensan

Topping:

Olive oil

freshly cracked black pepper

kosher salt

Parmesan, grated

rosemary leaves

Place all the ingredients except the topping ingredients in the required order as stated with your bread machine. Set machine on dough setting. When completed, line bottom of pan with parchment paper, oil with olive oil liberally a 9X13 pan or jelly roll sheet. It only depends on the thickness you want to achieve. I used a 9X13 for a specific sandwich I was making. Press the dough into the pan evenly or with a jelly roll pan lined with parchment pres dough to a 1/2 inch thickness. With your fingers poke dimples into the pressed out dough. Brush with olive oil and sprinkle lightly with salt , pepper, rosemary leaves and Parmesan cheese. Bake in preheated oven set for 400 degrees for about 30 minutes or until top is golden.

*This same recipe can be made conventionally just as you would any other yeast bread recipe using 2 rises, baking on second rise.

Cinnamon Spiced Pumpkin Bread

Cinnamon Spiced Pumpkin Bread

3 1/2 cups all-purpose flour

2 teaspoons baking powder

1 teaspoon salt

1 teaspoon baking soda

1 tablespoon cinnamon

1 tablespoon nutmeg

2 1/2 cups granulated sugar

4 eggs

1 cup canola oil

one 15 oz. can pumpkin puree

1/2 cup water

1 teaspoon vanilla extract

one 10 oz. package cinnamon chips

1 cup toasted chopped pecans

1 cup bourbon soaked and drained raisins * see note at bottom

Crumble Topping:

1 1/2 cups toasted chopped pecans

1/3 cup all-purpose flour

1/3 cup packed brown sugar

1/2 teaspoon cinnamon

pinch of salt

3 tablespoons butter,melted

Preheat oven to 350 degrees. Spray two 9X5X3 inch pan with nonstick spray; set aside.

Sift the flour,soda,baking powder, cinnamon , nutmeg and salt into a bowl; set aside.

In a separate bowl whisk together the sugar,eggs,oil,water,vanilla and pumpkin puree until combined.

Stir in the raisins into the pumpkin mixture and stir in the nuts and cinnamon chips into the dry mixture. Add the dry mixture to the wet mixture and stir until combined. Pour batter evenly into the prepared pans.

Prepare the crumble by combine all ingredients and stir to combine. Sprinkle with the crumble topping evenly over each pan.

Bake for about 1 hour or until toothpick comes out clean when inserted into the center.

*If you do not have bourbon soaked raisins, simply soak raisins in a jar which can be sealed at least overnight or place in a small pan and heat raisins needed in recipe with some bourbon. Bring to just boil , remove from heat allow to cool.

Chicken Strawberry Wraps

Chicken Strawberry Wraps

Dressing:

1/2 cup balsamic vinegar

3 tablespoons olive oil

1/4 cup honey

juice and zest from 1 lime

salt and pepper; to taste

Filling:

1 roasted chicken, skinned and meat shredded

7 oz. soft goat cheese

1/4 cup slated and roasted sunflower seeds

1 lb. strawberries, sliced

5 oz. diced pancetta, cooked crisp and drained

1/2 lb. pencil thin asparagus

Roasted on foil lined baking sheet with a drizzle of olive oil , salt and pepper ; to taste. Bake until tender, Cool. Squeeze lime juice over the top of roasted asparagus.

5 oz. baby spinach

5 green onions, sliced

package of 6 count spinach wraps/tortillas

Combine the dressing ingredients and whisk. Adjust seasoning , if needed.

Place wraps out and divide and spread evenly the goats cheese over the top.

Divide the roasted asparagus among the cheese covered wraps. Divide evenly the baby spinach among the wraps .

In a bowl combine the cooked chicken, cooked pancetta, onions and sunflower seeds; toss. Pour dressing over the top of the chicken mixture and toss until combined. Divide evenly among the wraps. Place the sliced strawberries evenly among the wraps. Roll and wrap in plastic if not serving right away.

Cremini Mushroom Turnover Appy’s

Cremini Mushroom Turnover Appy’s

4 Tablespoons butter

1 shallot, finely,diced

1 head roasted garlic

8 oz. sliced cremini (baby bellas) mushrooms

1 1/2 cups baby spinach, chiffonade

3 oz. Gruyere cheese, grated

1/2 cup white wine

1/4 cup heavy cream

1 package frozen puff pastry containing 2 sheets

1 egg plus 1 tablespoon water- for egg wash

In the bowl of a food processor, pulse the sliced mushrooms until finely chopped. In a large saucepan place the butter, diced shallot, chopped mushrooms, and chiffonade baby spinach. Saute until liquid is evaporated and vegetables are tender. Pour in the white wine and reduce down to about 1 tablespoon. Pour in heavy cream and reduce down to nearly to the point that no liquid is present. Remove from heat and allow to cool completely. Stir in the grated cheese once mixture is cool.

Line 2 baking sheets with parchment paper.

Preheat oven to 400 degrees.

Defrost the puff pastry sheets as directed on box. Cut each sheet into 9- 3 1/3 inch squares for a total of 18 squares .

Divide evenly the filling between the 18 squares.

Whisk together the egg and water. Using your finger, lightly wet edges of filled squares with egg wash. Fold meeting the corners into a triangle. Place each turnover on lined baking sheets, 9 on each baking sheet. Lightly brush egg wash over the top of the filled turnovers. Lightly sprinkle sea salt or kosher salt over the top along with fresh cracked black pepper.

Bake for about 20 minutes or until golden. Remove from oven and serve warm or at room temperature.

Cinnamon Almond Bread

Cinnamon Almond Bread

Dough:

3/8 cup whole milk

3/8 cup water

1 egg

3 cups all-purpose flour

4 tablespoons butter, melted

1/3 cup sugar

1 1/2 teaspoons active yeast

Glaze:

1 tablespoon heavy cream

5 tablespoons butter, melted

1/2 cup packed brown sugar

Filling:

1 lb. almond paste

1 tablespoon butter, melted

2 tablespoons granulated sugar

2 tablespoons packed brown sugar

1 tablespoon ground cinnamon

1/2 cup sliced almonds

Drizzle:

powdered sugar

heavy cream

Have water at lukewarm temperature. Proof the yeast in the water. In the bowl of a stand mixer beat the egg, milk and proofed yeast until blended. Add the sugar and melted butter; blend. Add flour and knead until smooth. Place the smooth kneaded dough into a greased bowl and cover; place in warm spot to rise until doubled in volume. Punch down and let rise one more time. Roll dough out into about a 9×18 inch rectangle. Brush the melted butter for the filling onto the rolled out dough. In a bowl combine the granulated sugar, brown sugar, cinnamon and almonds. Sprinkle evenly over the top of the butter. Roll out the almond paste to fit the size of the rectangle and place over the top of the cinnamon filling. Roll up the dough cinnamon roll fashion from long side; seal.  Cut into 10-12 rolls. Mix together the glaze ingredients until smooth. Butter well a large loaf pan and randomly place the half of the rolls in different directions in one layer into pan. Spread half of the glaze mixture over the top of the rolls . Place randomly the remaining rolls and spread remaining glaze over the top. Cover and let rise until puffy. Preheat the oven to 350 degrees. Place the risen loaf onto a sheet pan and bake for about 30-40 minutes until done. Invert  from pan onto a baking sheet or small platter. Combine a drizzle using the powdered sugar and a small amount of heavy cream . Drizzle over top of loaf.

Choux Pastry AKA Pate a Choux

Choux Pastry (Cream Puff Dough)

120 grams cake flour

1/2 cup whole milk

1/2 cup water

10 grams granulated sugar

pinch of salt

80 grams butter

4 eggs

Preheat oven to 350 degrees. Line a baking sheet with parchment paper; set aside.

Sift the flour onto a piece of parchment paper.

In a saucepan combine the milk,water,sugar, salt and butter. Place over medium heat and bring to a boil. Remove from heat and and dump the flour into the saucepan. Stir until well combined. Place saucepan back onto heat set on low. Beat mixture with wooden spoon for 2 minutes . The  flour will begin to coat the bottom of the pan.

Dump the mixture into the bowl of a food processor. Add the eggs and pulse until the mixture is well combined and thickened.

Place the dough into a pastry bag fitted with a plain 1/2-inch tip. Pipe into 12 eclair shapes. Other shapes can be done as well.

In this picture, I sprinkled toasted chopped almond over the top of the piped dough before baking.

Bake for about 10 minutes or until the dough has puffed. Place a wooden spoon in the door of the oven , just to hold the door ajar very slightly. This is to let the steam out. Continue to bake puffs until they are golden , about 30 more minutes. Remove from oven and cool on wire rack.