Thursday, December 31, 2009
Sunday, December 27, 2009
Whewww....is it really all over?
I can't believe it's over again for another year. The days after Christmas always feel a bit empty, don't they? We all run as fast as we can for weeks to get everything decorated, baked, bought and wrapped - then in a heartbeat, it's all over. Around my house there's a bit of this, and a piece of that - and just a few cookies left, but everybody's gone home - and it's way too quiet around here! I miss them all already.
So there's only one thing to do - start planning for next year! Really, there are a few things I couldn't resist (on sale of course) to decorate the house with a new theme next year. I found some recipes that look promising, and I picked up the required plastic storage containers (all sizes) to try to keep everything organized.
Maybe that's what's on my mind - trying to get organized after the chaos!
So there's only one thing to do - start planning for next year! Really, there are a few things I couldn't resist (on sale of course) to decorate the house with a new theme next year. I found some recipes that look promising, and I picked up the required plastic storage containers (all sizes) to try to keep everything organized.
Maybe that's what's on my mind - trying to get organized after the chaos!
Sunday, December 20, 2009
No kidding, only a few days left!
I know every where you look someone is giving you the number of days left for Christmas shopping, but for some reason, I just realized this morning - they weren't kidding. So like eveyone else, I got busy. Not Christmas shopping, but Christmas baking. We always have a Christmas Eve 'Come & Go' or 'Come & Stay' at our house. One of the things I like to have on hand is a Christmas tin of candy or cookies for everyone. It's not as big of a job as it might seem. Hobby Lobby and Michaels Craft stores both have small, small tins at very reasonable prices (less than a dollar), that are perfect for 4 pieces of fudge, or a few Christmas cookies. I just cut wax paper for the bottoms, and in between any layers, and they are a fun little gift - especially when you never know who, or how many, will stop by.
This morning I made fudge - lots of fudge. It's one thing I usually only make at Christmas, and I guess I could be imagining it, but everyone seems to look forward to it. And I have a bit of a secret with my fudge - it's so very simple to make. With just a few small tweeks, it's the same old dependable recipe on the jar of Marshmallow Cream. Oh, don't turn up your nose and go all Gourmet on me! It's good creamy fudge, and if you do it right - using good chocolate - it can be great fudge.
A few tips that work for me:
Always use Ghirardelli Chocolate - chips or bars.
Always use a better quality vanilla.
And always use real butter - never, never, margarine.
Always stir the butter, sugar and evaporated milk longer than you think you need to - let it come to a rolling boil and keep stirring continually until not only has the sugar completely dissolved, but until it is also so smooth and silky. You don't want to feel even one grain of sugar.
A fun combination to try:
Make a batch of semi-sweet chocolate fudge and pour into an 11' x 13' Pam coated glass pan.
Crush a couple of candy canes into small pieces using a tenderizing mallet and a plastic bag.
While the chocolate fudge is cooling, start a batch of white chocolate fudge. When you get to the stage where you add the vanilla to the white chocolate, also add 3 teaspoons of Mint Extract.
Follow the rest of the recipe as it is - fold in the white chocolate, and the Marshmallow Cream. Stir and stir completely to get a smooth fudge.
**This is the part where you'll have to work fast. Pour the white chocolate fudge evenly over the chocolate fudge you made earlier. Quickly drop a few drops of red food coloring over the white chocolate and swirl around to cover the top of the white fudge completely with pretty red patterns. Sprinkle with the tiny pieces of candy cane while the white chocolate is still warm so they'll stick.
Let cool for at least 2 hours. When you cut into small squares, you'll have a pretty double layer fudge - chocolate on the bottom, a red and white chocolate mint layer and topped with candy canes.
So simple - and a little different - your friends will love the little tin of Chocolate Mint fudge you send home with them.
This morning I made fudge - lots of fudge. It's one thing I usually only make at Christmas, and I guess I could be imagining it, but everyone seems to look forward to it. And I have a bit of a secret with my fudge - it's so very simple to make. With just a few small tweeks, it's the same old dependable recipe on the jar of Marshmallow Cream. Oh, don't turn up your nose and go all Gourmet on me! It's good creamy fudge, and if you do it right - using good chocolate - it can be great fudge.
A few tips that work for me:
Always use Ghirardelli Chocolate - chips or bars.
Always use a better quality vanilla.
And always use real butter - never, never, margarine.
Always stir the butter, sugar and evaporated milk longer than you think you need to - let it come to a rolling boil and keep stirring continually until not only has the sugar completely dissolved, but until it is also so smooth and silky. You don't want to feel even one grain of sugar.
A fun combination to try:
Make a batch of semi-sweet chocolate fudge and pour into an 11' x 13' Pam coated glass pan.
Crush a couple of candy canes into small pieces using a tenderizing mallet and a plastic bag.
While the chocolate fudge is cooling, start a batch of white chocolate fudge. When you get to the stage where you add the vanilla to the white chocolate, also add 3 teaspoons of Mint Extract.
Follow the rest of the recipe as it is - fold in the white chocolate, and the Marshmallow Cream. Stir and stir completely to get a smooth fudge.
**This is the part where you'll have to work fast. Pour the white chocolate fudge evenly over the chocolate fudge you made earlier. Quickly drop a few drops of red food coloring over the white chocolate and swirl around to cover the top of the white fudge completely with pretty red patterns. Sprinkle with the tiny pieces of candy cane while the white chocolate is still warm so they'll stick.
Let cool for at least 2 hours. When you cut into small squares, you'll have a pretty double layer fudge - chocolate on the bottom, a red and white chocolate mint layer and topped with candy canes.
So simple - and a little different - your friends will love the little tin of Chocolate Mint fudge you send home with them.
Saturday, December 19, 2009
Finally - A Really Good Bread & Roll Recipe
I've tried many, many bread and roll recipes only to be disappointed after nearly a day of proofing, kneading, and waiting. Some recipes I've tried were on web sites with good reviews; some were old recipes handed down to me - but with measurements and ingredients not easy to duplicate. But finally, I worked out one that has been foolproof for me, and my family seems to love it. There is never a crumb left! It is with pleasure I offer it to you to try. I hope you like it:
Old Fashioned White Bread Recipe.
Ingredients:
2 1/2 cups warm milk
4 teas. active dry yeast
1/2 cup sugar
2 eggs, slightly beaten
1/2 cup butter softened (not margarine)
2 teas. salt
6 1/2 - 7 cups bread flour ( I prefer King Arthur unbleached)
Directions:
Heat milk in large plastic bowl in microwave for 1 1/2 - 2 minutes until very warm. Add 1/2 cup sugar and stir to dissolve completely. Sprinkle yeast over warm milk and sugar. Allow to proof for 10 - 15 minutes until a good foam has formed. Transfer the milk and yeast to a large mixer bowl.
I use a stand mixer with the dough hook - beat in the eggs, 1/2 cup butter, and salt. Blend thoroughly. Start adding flour slowly, 1 cup at a time, until a soft dough forms. Dough should be a little sticky when 7 cups are added.
Lightly flour your work space, and turn out the dough onto the flour. Kneed the dough a few more times and stretch it a bit to stretch the gluten strands. Spray a large glass bowl with cooking spray (I use Pam), and place dough in the bowl. Lightly spray the top of the dough with cooking spray also. Take a clean, cotton dish towel and get it slightly damp in the middle with warm water. Put the dish towel in the microwave for 1 minute on high - it will be HOT when you take it out. Quickly place the towel over the bowl and let the dough rise for about an hour (depending on your room temperature, etc.) until doubled in size.
When the dough has risen, punch it down on a floured surface, kneed it again, and return it to the bowl. Again slightly dampen the dish towel in the center with warm water and place in the microwave for 1 minute. Place the hot towel over the bowl and let the dough rise again. When the dough has doubled, punch it down again on a floured surface, and kneed it.
If you are making rolls, begin by tearing off a piece of dough about the size of a golf ball. With a bit of cooking spray on your hands, pull and stretch the dough while rolling it into a ball so the tops are smooth. Place all the rolled dough into glass pans (I use pie pans) sprayed with cooking spray. Rolls should not be touching because they will double in size when rising. **This recipe will make approximately 14 rolls (in 2 glass pie pans) and one good size loaf of bread, or 21 rolls (in 3 glass pie pans). Repeat the same process of slightly damp dish towels heated in the microwave and placed over the pans. Allow the dough to rise until doubled. Preheat the oven to 400 degrees while the dough is rising.
Bake at 400 degrees for about 10 - 15 minutes (for rolls), 20 - 25 minutes if you're baking bread. These are also good if you brush the tops with egg white before baking, or brushed with melted butter when they come out of the oven. Enjoy!
Old Fashioned White Bread Recipe.
Ingredients:
2 1/2 cups warm milk
4 teas. active dry yeast
1/2 cup sugar
2 eggs, slightly beaten
1/2 cup butter softened (not margarine)
2 teas. salt
6 1/2 - 7 cups bread flour ( I prefer King Arthur unbleached)
Directions:
Heat milk in large plastic bowl in microwave for 1 1/2 - 2 minutes until very warm. Add 1/2 cup sugar and stir to dissolve completely. Sprinkle yeast over warm milk and sugar. Allow to proof for 10 - 15 minutes until a good foam has formed. Transfer the milk and yeast to a large mixer bowl.
I use a stand mixer with the dough hook - beat in the eggs, 1/2 cup butter, and salt. Blend thoroughly. Start adding flour slowly, 1 cup at a time, until a soft dough forms. Dough should be a little sticky when 7 cups are added.
Lightly flour your work space, and turn out the dough onto the flour. Kneed the dough a few more times and stretch it a bit to stretch the gluten strands. Spray a large glass bowl with cooking spray (I use Pam), and place dough in the bowl. Lightly spray the top of the dough with cooking spray also. Take a clean, cotton dish towel and get it slightly damp in the middle with warm water. Put the dish towel in the microwave for 1 minute on high - it will be HOT when you take it out. Quickly place the towel over the bowl and let the dough rise for about an hour (depending on your room temperature, etc.) until doubled in size.
When the dough has risen, punch it down on a floured surface, kneed it again, and return it to the bowl. Again slightly dampen the dish towel in the center with warm water and place in the microwave for 1 minute. Place the hot towel over the bowl and let the dough rise again. When the dough has doubled, punch it down again on a floured surface, and kneed it.
If you are making rolls, begin by tearing off a piece of dough about the size of a golf ball. With a bit of cooking spray on your hands, pull and stretch the dough while rolling it into a ball so the tops are smooth. Place all the rolled dough into glass pans (I use pie pans) sprayed with cooking spray. Rolls should not be touching because they will double in size when rising. **This recipe will make approximately 14 rolls (in 2 glass pie pans) and one good size loaf of bread, or 21 rolls (in 3 glass pie pans). Repeat the same process of slightly damp dish towels heated in the microwave and placed over the pans. Allow the dough to rise until doubled. Preheat the oven to 400 degrees while the dough is rising.
Bake at 400 degrees for about 10 - 15 minutes (for rolls), 20 - 25 minutes if you're baking bread. These are also good if you brush the tops with egg white before baking, or brushed with melted butter when they come out of the oven. Enjoy!
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