Saturday, April 26, 2008

Lark Creek-Like Dinner Rolls

1/2 cup warm water (110 degrees F)
1/2 cup warm milk
1 egg
1/3 cup butter, softened
1/3 cup white sugar
1 teaspoon salt
3 3/4 cups all-purpose flour
1 (.25 ounce) package active dry yeast
1/4 cup butter, softened

Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.

When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet. Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400 degrees F.

Bake in preheated oven for 10 to 15 minutes, until golden.

Makes 16 rolls.


Thursday, April 24, 2008


1 cup warm milk (110 degrees F)
2 eggs, room temperature
1/3 cup margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast

1 cup brown sugar, packed
2 1/2 T ground cinnamon
1/3 cup butter, softened

1 (3-ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt

Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.

After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10 minutes. In a small bowl, combine brown sugar and cinnamon.

Roll dough into a 16-inch x 21-inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees F.

Bake rolls in preheated oven until golden brown, about 15 minutes. When rolls are done, remove from the oven and turn the pan upside onto a plate. This will recoat the cinnamon filling onto the buns.

While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls before serving.

These can be prepared the night before and baked off in the morning. After shaping, place the rolls in the greased pan, cover and place in the refrigerator overnight. In the morning, place them into the preheated oven to bake

The unbaked rolls also freeze well. If freezing, place the dough in 2 8-inch square pans, 6 rolls in each. On the night before baking, place the pans in the refrigerator to thaw. In the morning place the pans in the oven to bake.


Monday, April 21, 2008

Orange Sweet Potato Biscuits

3 cups Bisquick baking mix
1/2 teaspoon orange peel, freshly grated
3 ounces cream cheese, cubed and chilled
1/2 cup sweet potato, cooked and mashed
1/2 cup milk
orange marmalade

Preheat oven to 450 degrees. If using a dark cookie sheet, preheat oven to 425 degrees.

In a medium bowl, combine Bisquick and the orange peel. Add the cubed cream cheese; cut in until mixture resembles coarse meal. Add sweet potatoes and milk, stirring just until ingredients are moistened.

Turn dough onto surface dusted with Bisquick. Shape into a ball; knead dough 4 times. Sprinkle Bisquick on a flat surface.

Roll dough about 1/2 inch thick. Cut with a cutter dipped in Bisquick. Place 2 inches apart on an ungreased cookie sheet. Make indentations in center of each with thumb. Fill with 1/4 teaspoon maralade.

Bake 8-10 minutes.


Saturday, April 19, 2008

Two Cheese Biscuits

1/2 cup whole wheat flour
1/2 cup all-purpose flour
1/3 cup milk
1/4 teaspoon granulated sugar
1 1/2 T butter
1 ounce cream cheese
1/4 teaspoon cream of tartar
2 teaspoons baking powder
1/4 teaspoon salt
2 ounces asiago cheese, shredded

Combine flours, milk, sugar, margarine, cream cheese, cream of tartar, baking powder, and salt. Knead in the bowl. Fold in asiago.

Form into 10 biscuits and bake on a greased baking sheet at 450 degrees F for 10 minutes.


Monday, April 14, 2008

Winter Squash Calzone

This recipe lends itself to all kinds of variations.

Pizza dough (recipe follows)

Ingredients for filling:
6 cups cubed winter squash (choose any firm-fleshed squash that gets tender without disintegrating, such as 'Tahitian Melon', 'Sugar', butternut, buttercup, Kuri, or kabosha)
1 large or 2 small yellow onions, cut in chunks
2 T extra-virgin olive oil, plus more for the dough
kosher salt
freshly ground black pepper
1/2 teaspoon chipotle powder
2 poblano chiles, roasted, seeded, and cut in chunks
6 garlic cloves, minced
6 ounces feta, cut in 1/2-inch dice
coarse sea salt, such as sel gris
cornmeal or polenta

Ingredients for pizza dough (makes 1 12-inch pizza):
1 teaspoon active dry yeast
1 3/4 cups all-purpose flour, plus more as needed
3/4 teaspoon kosher salt
3/4 teaspoon freshly ground black pepper
1 T extra-virgin olive oil, plus more as needed

Preparing the pizza dough:
Combine the yeast and water in a large mixing bowl and set aside for
10 minutes. Stir in 1/2 cup of the flour, followed by the salt,
pepper and tablespoon of olive oil. Stir in the remaining flour, 1/2
cup at a time.

Sprinkle a work surface generously with flour, turn out the dough and
knead until it is velvety and smooth, about 7 or 8 minutes, working
in more flour as you knead.

Coat the inside of a large mixing bowl with olive oil, set the dough
inside, cover with a damp towel and set aside in a moderately warm,
but not hot place.

Let the dough rise until it has doubled in size, about 2 1/2 hours.

While it rises, prepare the filling.

* * * * * * * * *

Preparing the filling:
Preheat the oven to 350 degrees. Put the squash and onions in a
shallow oven-proof dish.

Drizzle with the 2 tablespoons of olive oil and season with salt,
pepper and the chipotle powder.

Stir to evenly coat the squash and onions and bake until the squash
is just tender, about 25 to 40 minutes, depending on the variety.
Stir two or three times as it cooks.

Cool completely, add the poblanos, garlic and cheese, toss gently,
taste, and correct the seasoning.

Increase the heat to 500 degrees and if you have a pizza stone, set
it in the oven.

Turn the risen dough out onto a lightly floured surface and let it
rest for 5 minutes. Pat it into a flat circle and then use a rolling
pin to roll it into a 12-inch round.

Sprinkle a layer of cornmeal over a pizza paddle and set the rolled
pizza dough on top.

Drizzle a little olive oil over the pizza dough and set the filling
on one half of the dough, spreading it so it covers the surface with
a 3/4-inch edge left free.

Fold the dough across the filling, match up the edges and crimp them
closed with a fork.

Brush the top of the dough with a little more olive oil and sprinkle
the coarse salt on top.

Let rest for 15 minutes.

Sprinkle cornmeal or polenta over the pizza stone or baking sheet and
carefully transfer the calzone onto it.

Bake until the dough is puffed up and golden brown, about 12 to 16
minutes, depending on the oven.

Let it rest on a cutting board for 3 to 4 minutes before cutting into
wedges and serving.

Serves 3 to 4


Sunday, April 13, 2008

Fried Harvey

1/2 cup onion, diced
1/4 cup green onion tops, diced
1 cup diced zucchini or other squash
2 cups spinach
1/2 cup green bell pepper, chopped
1/2 cup red bell pepper, chopped
1/4 cup celery, chopped
2 T oil
2 to 4 cups cooked rice
1 egg (optional)
1/2 cup roasted almonds or any other nut
1 cup grated cheese

Sauté onion, zucchini, spinach, peppers and celery lightly in oil. Save the green onion until later. Heat oil in large frying pan and add cooked rice. Scramble egg into rice; add veggies and stir into rice. Cover with nuts and then add grated cheese on top. Cover for a few minutes on low heat until cheese melts. Sprinkle green onion tops over and serve.

Serves 4


Saturday, April 5, 2008

Country Captain

A southern classic, serve with cooked long-grain rice, and chutney as a condiment on the side.

1/4 cup flour
1 1/2 teaspoons salt
1/2 teaspoon freshly ground pepper
1 frying chicken (about 3 lbs.), separated into 8 serving pieces; or 3 lbs. of chicken thighs
4 T butter
2 T vegetable oil
1/3 cup finely diced onion
1/3 cup finely diced green bell pepper
2 garlic cloves, crushed
2 teaspoons curry powder
1/2 teaspoon dried thyme, crumbled
1 can (1 lb.) stewed tomatoes
3 T dried currants (optional)

Garnish: toasted, sliced almonds

Mix together the flour, salt, pepper. Coat the chicken pieces with the seasoned flour, shaking off excess.

Heat the butter and oil in a skillet large enough to hold all the chicken pieces. Add the chicken pieces and brown on both sides. Remove the chicken from the skillet and set aside.

Add the onion, green pepper, garlic, curry powder and thyme to the skillet. Stir over low heat to loosen the browned particles. Stir in the stewed tomatoes and their liquid. Return the chicken skin-side up to the skillet. Cover and cook slowly for 20-30 minutes, until the chicken is tender. Stir in the currants.

Baked Version:
After the chicken is browned and the sauce is made, cover and bake in a 325 degree oven for about 45 minutes, until the chicken is tender.


Thursday, April 3, 2008

Spring Lamb Salad

For the vinaigrette:
1 clove of garlic
1/4 teaspoon coarse salt
1 1/2 teaspoons Dijon mustard
2 T fresh lemon juice
1/2 cup olive oil
1/2 teaspoon sugar
salt and freshly ground black pepper, to taste

For the salad:
4 generous cups mixed baby lettuce greens (mesclun), rinsed and dried
1/2 lb. very thin green beans (with stem ends snapped), blanched
2 T finely chopped shallots
salt and freshly ground pepper, to taste
1 cup diced (1/4-inch) cooked beets
3/4 lb. thinly sliced cooked lamb with excess fat removed
1/4 cup finely slivered basil leaves, for garnish

Prepare the vinaigrette:
Finely mince the garlic with the coarse salt. Place in a bowl with the mustard and lemon juice. Whisk together. Slowly drizzle in the olive oil, whisking constantly until thickened. Season with the sugar, salt and pepper.

Makes 1/2 cup

* * * * * * * * *

Prepare the salad:
Divide the salad greens evenly in the center of 4 dinner plates.

In a bowl, mix the blanched green beans with the shallots. Just before serving, toss the beans with 2 tablespoons of the vinaigrette. Season with salt and pepper. Divide the beans evenly in the center of the greens.

Place the beets in a small bowl and toss with 2 tablespoons of the vinaigrette. Sprinkle evenly and decoratively atop the green beans. Lay slices of lamb, slightly overlapping in the center of each salad.

Drizzle each salad with 2-3 teaspoons of the remaining vinaigrette. Garnish each plate with slivered basil.


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