Squash Quick Bread with Cider Raisins
3/4 C. apple cider
1 C. raisins
3 C. cubed peeled butternut or other winter squash (1 sm. squash will do)
1 1/2 C. whole wheat flour
1 1/4 C. unbleached flour
1/4 C. yellow cornmeal
1 Tbls. baking powder
1 tsp. salt
1 tsp. ground nutmeg
1 tsp. ground cinnamon
2 large eggs
1/2 C. flavorless vegetable oil
1 C. light brown sugar
1 C. chopped walnuts, toasted
1 tsp. white sugar
Bring the cider to a boil in a saucepan and reduce by about half ~ it doesn't have to be exact. Add the raisins, cover and remove from the heat. Set aside.
Put the squash cubes in a large saucepan and cover with about a quart of lightly salted water. Bring to a boil, cover, and reduce the heat to a low boil. Cook for about 20 min., until the squash is fort tender. Drain and then puree the squash in a blender. Measure out 1 C., reserving the rest for another use ~ is nice in soups. Butter and lightly flour 2 4x8 in. loaf pans ~ not dark ones ~ and preheat the oven to 350.
Sift the flours, cornmeal, baking powder, salt and spices into a bowl; include any pieces of bran left in the sifter. In another bowl, lightly beat the eggs. Beat in the squash puree, oil, and brown sugar.
Stir the dry ingredients into the liquid mixture in several stages. Fold in the raisins and any unabsorbed cider and 2/3 C. walnuts.
Divide the batter evenly between the loaf pans and smooth the tops. Sprinkle nuts over both loaves, gently embedding them with your hand, then sprinkle about 1/2 tsp. sugar over each loaf. Bake the loaves for 50-55 min., until tests done. Cool in pan for 15 min. Put a piece of wax paper on your cooling rack, then turn the loaves out and place them right side up on the wax paper. Cool the loaves thoroughly, if you aren't going to eat them right away, this bread is great warm ~ then immediately wrap them in plastic and overwrap in foil. Store in the fridge for up to 4 days.
Friday, September 28, 2007
Maple Mustard Filled Cornmeal Rolls
1 3/4 C. lukewarm water
1Tbls. blackstrap molasses
1 1/4 oz. pkg. active dry yeast
1/2 C. yellow cornmeal
1/2 C. whole wheat flour
3 1/2 C. (approx.) unbleached flour
2 tsp. salt
2 Tbls. unsalted butter, softened
1 C. grated Cheddar cheese
Filling
2 Tbls. unsalted butter
2 Tbls. pure maple syrup
2 Tbls. Dijon mustard
freshly ground black pepper to taste
Mix the lukewarm water and molasses in a large bowl and stir in the yeast. Set aside for 5 min., then beat in the cornmeal, whole wheat flour, and 1 C. of the unbleached flour. With a wooden spoon, beat well for 1 min., then cover this sponge with plastic wrap and set aside in a warm, draft-free spot for 15 min.
After 15 min., stir in the salt and softened butter, then begin mixing in the remaining unbleached flour about 1/2 C. at a time, stirring well after each addition. When you have a cohesive, kneadable dough, turn it out onto a lightly floured surface and knead for 7 min., using sprinkles of flour to keep the dough from sticking. Place the dough in a lightly oiled bowl and turn it to coat the entire surface. Cover with plastic wrap and set aside in a warm, draft free spot until doubled in bulk, about 1 to 1 1/2 hours.
While the dough is rising, prepare the filling; melt the 2 Tbls. butter in a saucepan and whisk in the maple syrup and mustard. Bring to a boil, then immediately remove from the heat.
When the dough is fully risen, sprinkle half of the cheddar cheese over the top, then punch it down. Turn the dough out onto a lightly floured surface and knead in the remaining cheese. Let the dough rest, covered in plastic wrap, on a floured surface for 10 min. Butter a 12x18 jelly roll pan or 20 large muffin cups.
Roll the dough intoa rectangle approx. 20 in. long by 12 in wide. Spread the maple-mustard mixture over the rolled out dough up to the short sides and to within 2 in. of each long edge; I find it is easiest just to use my hands to spread it. Dust the surface with black pepper.
Starting with the edge closest to you, begin rolling, keeping it snug but not overly tight. Using the pastry brush or finger dipped in water, lightly moisten the other long edge just as you get to it, then pinch the dough there to seal the log.
Using a sharp knife, saw the dough in half, then cut each half in half. Cut each quarter section ito 5 equal slices, then lay them on the sheet swirl side up, almost touching, or in the muffin tins. On the jelly roll pan, you'll probably get 4 rows of 5.
Cover the rolls loosely with oiled plastic wrap and set aside in a warm, draft free spot until doubled in bulk, usually 30 min. to 40 min.; about 15 min. before they reach this point, preheat the oven to 350. When doubled, bake the rolls for about 35 min. until lightly browned. Cut them apart and transfer the rolls to a cooling rack. If you want to keep them soft, rather than have a chewy, harder crust, brush them with a little melted butter when they first come out of the oven.
1 3/4 C. lukewarm water
1Tbls. blackstrap molasses
1 1/4 oz. pkg. active dry yeast
1/2 C. yellow cornmeal
1/2 C. whole wheat flour
3 1/2 C. (approx.) unbleached flour
2 tsp. salt
2 Tbls. unsalted butter, softened
1 C. grated Cheddar cheese
Filling
2 Tbls. unsalted butter
2 Tbls. pure maple syrup
2 Tbls. Dijon mustard
freshly ground black pepper to taste
Mix the lukewarm water and molasses in a large bowl and stir in the yeast. Set aside for 5 min., then beat in the cornmeal, whole wheat flour, and 1 C. of the unbleached flour. With a wooden spoon, beat well for 1 min., then cover this sponge with plastic wrap and set aside in a warm, draft-free spot for 15 min.
After 15 min., stir in the salt and softened butter, then begin mixing in the remaining unbleached flour about 1/2 C. at a time, stirring well after each addition. When you have a cohesive, kneadable dough, turn it out onto a lightly floured surface and knead for 7 min., using sprinkles of flour to keep the dough from sticking. Place the dough in a lightly oiled bowl and turn it to coat the entire surface. Cover with plastic wrap and set aside in a warm, draft free spot until doubled in bulk, about 1 to 1 1/2 hours.
While the dough is rising, prepare the filling; melt the 2 Tbls. butter in a saucepan and whisk in the maple syrup and mustard. Bring to a boil, then immediately remove from the heat.
When the dough is fully risen, sprinkle half of the cheddar cheese over the top, then punch it down. Turn the dough out onto a lightly floured surface and knead in the remaining cheese. Let the dough rest, covered in plastic wrap, on a floured surface for 10 min. Butter a 12x18 jelly roll pan or 20 large muffin cups.
Roll the dough intoa rectangle approx. 20 in. long by 12 in wide. Spread the maple-mustard mixture over the rolled out dough up to the short sides and to within 2 in. of each long edge; I find it is easiest just to use my hands to spread it. Dust the surface with black pepper.
Starting with the edge closest to you, begin rolling, keeping it snug but not overly tight. Using the pastry brush or finger dipped in water, lightly moisten the other long edge just as you get to it, then pinch the dough there to seal the log.
Using a sharp knife, saw the dough in half, then cut each half in half. Cut each quarter section ito 5 equal slices, then lay them on the sheet swirl side up, almost touching, or in the muffin tins. On the jelly roll pan, you'll probably get 4 rows of 5.
Cover the rolls loosely with oiled plastic wrap and set aside in a warm, draft free spot until doubled in bulk, usually 30 min. to 40 min.; about 15 min. before they reach this point, preheat the oven to 350. When doubled, bake the rolls for about 35 min. until lightly browned. Cut them apart and transfer the rolls to a cooling rack. If you want to keep them soft, rather than have a chewy, harder crust, brush them with a little melted butter when they first come out of the oven.
Pumpkin doughnut drops
2 eggs
1 1/4 C. sugar
2 Tbls. shortening
1 C. canned pumpkin
2 tsp. white vinegar
3 C. all purpose flour
1/2 C. nonfat dry milk powder
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 C. lemon-lime soda
Oil for deep fat frying
Additional sugar
In a mixing bowl, beat the eggs, sugar and shortening. Add the pumpkin, vinegar and vanilla. Combine the dry ingredients; add to pumpkin mixture alternately with soda.In an electric skillet or deep fat fryer, heat oil to 375. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry for 1 minute on each side or until golden brown. Drain on paper towels; roll in sugar while warm.Yield: about 7 dozen
2 eggs
1 1/4 C. sugar
2 Tbls. shortening
1 C. canned pumpkin
2 tsp. white vinegar
3 C. all purpose flour
1/2 C. nonfat dry milk powder
3 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cinnamon
1/2 tsp. nutmeg
1/2 C. lemon-lime soda
Oil for deep fat frying
Additional sugar
In a mixing bowl, beat the eggs, sugar and shortening. Add the pumpkin, vinegar and vanilla. Combine the dry ingredients; add to pumpkin mixture alternately with soda.In an electric skillet or deep fat fryer, heat oil to 375. Drop teaspoonfuls of batter, a few at a time, into hot oil. Fry for 1 minute on each side or until golden brown. Drain on paper towels; roll in sugar while warm.Yield: about 7 dozen
Green Tomato Sausage Pie
6 green tomatoes
1 pound sausage or chorizo - as spicy as you like
mushrooms
1 onion
3 tblsp flour
grated cheese
pie crust
Make a pie crust, and bake at 400 for 5 minutes. Slice 6 green tomatoes and put in a pot, and cover. Cook on low until soft. No water or grease is needed. Brown sausage, or chorizo. Cook sliced mushrooms and chopped onion until soft, in butter, or olive oil.
When tomatoes are soft, add 3 tblsp flour and mushroom/onion mixture, and stir. Put half of browned sausage in the baked pie shell. Spoon half of tomato mixture over it. Put rest of sausage in, ending with the rest of the tomato mixture. Grate cheddar or monteray jack cheese over top. Bake at 400 degrees for 20 minutes, or freeze for later.
6 green tomatoes
1 pound sausage or chorizo - as spicy as you like
mushrooms
1 onion
3 tblsp flour
grated cheese
pie crust
Make a pie crust, and bake at 400 for 5 minutes. Slice 6 green tomatoes and put in a pot, and cover. Cook on low until soft. No water or grease is needed. Brown sausage, or chorizo. Cook sliced mushrooms and chopped onion until soft, in butter, or olive oil.
When tomatoes are soft, add 3 tblsp flour and mushroom/onion mixture, and stir. Put half of browned sausage in the baked pie shell. Spoon half of tomato mixture over it. Put rest of sausage in, ending with the rest of the tomato mixture. Grate cheddar or monteray jack cheese over top. Bake at 400 degrees for 20 minutes, or freeze for later.
Tuesday, September 4, 2007
I will be making this tomorrow with baked salmon.Fresh Vegetable Casserole
2 C. broccoli florets
1 1/2 C. sliced carrots
1 C. each shredded cheddar cheese & mayo
3 drops hot pepper sauce
1/4 tsp. black pepper
1 1/2 C. sliced zucchini
1 C. sliced celery
1/2 C. each chopped green pepper & onion
1 Tbls. each chopped fresh parsley & basil
3 Tbls. butter
12 saltine crackers, crushed
1/2 C. grated Parmesan cheese
Preheat oven to 350. Grease a 2 quart baking dish. Steam broccoli and carrots in a steamer until crisp-tender, about 3 minutes; drain well. Combine cheddar, mayo, hot pepper sauce and black pepper in a large bowl and mix well. Add broccoli, carrots, zucchini, celery, bell pepper onion, parsley and basil to cheddar mixture and mix well. Spoon into prepared baking dish. Melt butter in a small saucepan over medium heat. Add crackers. Cook, stirring continually, until the crackers are browned, about 2 minutes. Remove cracker mixture from heat. Stir in Parmesan. Sprinkle over vegetable mixture. Bake until hot and bubbly, about 30 to 40 minutes.
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