Friday, April 1, 2016

Basic Sweet Bread Dough

Rapid Mix Sweet Dough


  • 2 cups all-purpose flour, divided
  • 2 (.25 ounce) packages active dry yeast
  • 1/2 cup white sugar
  • 1 1/2 teaspoons salt
  • 1/2 cup margarine, softened
  • 1 1/2 cups warm water (110 degrees F)
  • 2 eggs (room temperature)
  • 1 cup all-purpose flour
  • 2 cups all-purpose flour


  1. In a large mixing bowl, combine 2 cups flour, yeast, sugar and salt; stir well. Cut in margarine with a fork until mixture resembles coarse cornmeal. Add warm water to flour mixture. Beat with an electric mixer at medium speed for 2 minutes. Add eggs and 1 more cup of flour; beat until thick. Stir in the remaining flour 1/2 cup at a time until the dough comes together. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Cover dough with a damp towel and let rest for 20 minutes.
  2. Punch down dough and form into desired shape. Cover and refrigerate dough for up to 48 hours. Let dough come to room temperature before baking in a 375 degree oven.

Saturday, June 20, 2015

Greek Panzanella

Delicious. Something about the way the toasted bread absorbs the dressing...We'll make it for you this summer sometime.

3/4 c. good olive oil
6 c diced rustic bread
kosher salt and fresh ground black pepper
1 cucumber, unpeeled, halved, sliced 1/2 inch thick
1 red bell pepper, seeded and diced
1 yellow bell pepper, same
1 pint cherry tomatoes, halved
1/2 small red onion, thinly sliced in half rounds
1/4 c red wine vinegar
2 tsp minced garlic (2 cloves)
1 tsp dried oregano, crushed
1/2 tsp Dijon mustard
1/2 pound feta cheese, cut into 3/4 inch squares
1/2 cup kalamata olives

Heat 1/4 c of the olive oil in a large saute pan until hot. Add the bread and sprinkle with salt and pepper; cook over low to medium heat, tossing frequently for 5-10 minutes, until nicely browned. Set aside.

Toss the cucumber, bell peppers, tomatoes and onion in a large bowl, mix.

Vinaigrette: whisk together vinegar, garlic, oregano, mustard, 1 tsp salt and 1/2 tsp pepper together in a small bowl. Stirring constantly, add the remaining 1/2 c of olive oil to make an emulsion.

Add the feta, olives and bread to the vegetables in the bowl, add the dressing and toss lightly. Set aside 30 minutes for flavors to develop. Serve at room temperature.

Wednesday, December 10, 2014

Som Tam


2 cups of shredded green papaya (or rutabaga)
2 T roasted peanuts (unsalted probably)
2 cloves of peeled garlic
1-2 small Thai chili (optional)
½ piece of palm sugar
7 cherry tomatoes
juice of ½ lime
1 ½ Tbs fish sauce
5-10 fresh green beans, cut into 1 inch sticks


1.     Roughly crush peanuts with mortar/pestle. Set aside.
2.     Peel and shred the papaya. Soak strips in cold water while you prepare the rest
3.     Smash chilies, garlic and palm sugar with mortar/pestle. There should still be large bits and pieces- not a puree.
4.     Add peanuts and papaya and continue bashing, just enough for the papaya to soak up the flavors.
5.     Add tomatoes, beans, lime juice and fish sauce. Continue to bash, shifting mixture with spoon to mix. You aren’t trying to break up the ingredients too much, just enough to release the flavors.

Thursday, November 27, 2014

Banana Cream Pie


  1. 1
    Have baked 9-inch pie shell ready.
  2. 2
    In a large saucepan, scald the milk.
  3. 3
    In another saucepan, combine the sugar, flour and salt; gradually stir in the scalded milk.
  4. 4
    Over medium heat, stirring constantly, cook until thickened.
  5. 5
    Cover and, stirring occasionally, cook for two minutes longer.
  6. 6
    In a small bowl, have the 3 egg yolks, slightly beaten, ready; stir a small amount of the hot mixture into beaten yolks; when thoroughly combined, stir yolks into hot mixture.
  7. 7
    Cook for one minute longer, stirring constantly.
  8. 8
    Remove from heat and blend in the butter and vanilla.
  9. 9
    Let sit until lukewarm.
  10. 10
    When ready to pour, slice bananas and scatter in pie shell; pour warm mixture over bananas.
  11. 11
    If desired, make whipped cream.

Tuesday, November 25, 2014

Reliable Pie Crust

Great Grandma Stott's Never Fail Pastry (makes enough for one double-crust pie or two single-crust pies)

Mix together: 2.5 c flour
1 tsp salt

Cut in:
1 c shortening, until the mixture is part meal, part pea-sized.

To the side, combine:
1 T vinegar
0.5 c cold milk (maybe a touch more than 0.5)

After a few minutes pour the milk mixture into the flour mixture and stir. Divide, roll out, etc.

Monday, November 24, 2014

Creme Brulee

1 cup heavy cream
1 cup milk
1/4 vanilla bean (split) or some vanilla extract (1/2 teaspoonish?)
3 egg yolks
1 whole egg
1/4 cup sugar
White sugar (brown sugar will catch on fire and make a real fine mess)

1. Preheat oven to 325 F
2. Combine heavy cream, milk (and vanilla bean if using) in sauce pan; heat to boil. Remove from heat and allow to rest for 10 minutes. Scrape bean seeds into the milk mixture or add vanilla extract.
3. With an electric mixer, combine eggs and sugar. Add the milk mixture in a steady stream. (After fully blended, strain mixture through a fine strainer if you used the vanilla bean.)
4. Divide mixture into 4 ramekins. Set ramekins in baking dish and pour hot water around the ramekins so they are 1/2 submerged.
5. Place in center of oven and bake for 25-30 minutes, or until just set. Remove from oven and chill for several hours.
6. Set ramekin on a flame resistant surface (such as large cookie sheet). Cover top with white sugar and caramelize the top with torch, using a smooth motion working from outside towards the middle until golden brown.

Thursday, October 2, 2014

foil wraps

i wanted to note down some ideas for different camping (or stove) foil dinners.. just keeping record for future use.. you can make all these ahead of time and take them out with you.

enchiladas.. tortillas w/ cooked chicken, etc, wrapped in foil

cooked apples- core apple, stuff with brown sugar and cinnimon, raisins and even oats.  wrapped and baked

breakfast - sausage, hashbrowns, peppers, onions.. not sure about some scrambled egg, and seems like the sausage ought to be cooked first..

chili cheese fries- frozen fries w/ chili on top with cheese. a baked potato would work too.. just heat up and eat

loaded baked potato -

dinner- sausage, potato cubes, grean beans.. spices?  sauce?

refrigerated cinnimon rolls, in a hollowed out orange peel.  yum.

grilled s'mors banana.. wrap in peel/foil, add choc and marshmellows after hot

apple crisp.. you know what time it is.

fish - a bit of oil, lemon pepper, s/p