4 cups white flour
1 cup wheat flour
2 cups warm water
1/2 tbs yeast
2 tsp. salt
Combine all ingredients in a mixer bowl and mix until dough
starts to clean sides of bowl (don't add more wheat flour than
the recommended it will ruin the elasticity of the bread). Place
dough in a greased bowl: turn over to grease top. Cover with
plastic wrap and let rise in a warm place for about 30 minutes.
Punch down and knead briefly on lightly floured board. Cut dough
into 12 equal pieces. Roll each into a 1/8 thick round. Place 2
inches apart on greased bakin sheets. Bake on lowest rack of a 500
degrees oven until puffed and speckled brown 4-5 minutes. Transfer
to racks and let cool for 1 minute, then seal an a plastic bag to
soften.
Friday, May 21, 2010
Thursday, November 19, 2009
Pumpkin Cinnamon Rolls
Submitted by: Tenille Slack
Created by: Jessica Kelly Crapo, Highland, UT
Utah Valley Magazine Cook-off Winner
November/December 2009 Issue
DOUGH:
1/4 cup warm water
2 1/2 teaspoons yeast
1 teaspoon sugar
1/2 cup milk
2 eggs
1 cup canned pumpkin puree
1/3 cup margarine, melted
1/2 cup sugar
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon salt
5-6 cups flour
FILLING:
2/3 cup canned pumpkin puree
1/2 cup butter, room temperature
1 cup packed brown sugar
2 Tablespoons cinnamon
CREAM CHEESE FROSTING:
4 oz. cream cheese, room temperature
3 Tablespoons butter
1/2 teaspoon vanilla
2- 2 1/2 cups powdered sugar
DIRECTIONS:
1. Combine warm water, yeast and teaspoon of sugar in small bowl. Stir until yeast is dissolved. Let stand until froth doubles.
2. In mixer fitted with dough hook, combine milk, eggs, pumpkin, margarine, the 1/2 cup sugar, nutmeg, cloves and salt. Mix until smooth.
3. Add 4 cups flour to mixing bowl. Pour frothed yeast mixture on top of flour. Knead about five minutes, adding the rest of the flour 1/2 cup at a time. Dough should be smooth and moist, but not sticky.
4. Spray a bowl with non-stick cooking spray. Place dough in bowl. Cover with wet towel or plastic wrap that is sprayed with non-stick cooking spray. Allow to rise until doubled, about one hour.
5. While dough is rising, prepare filling. Place room temperature butter and pumpkin puree in small bowl. Using electric mixer, beat until mixture is smooth. In another small bowl, combine brown sugar and cinnamon.
6. Pour dough out on slightly floured surface. Roll into a rectangle 16x21 inches, dough should be about 1/4 inch thick. Spread the pumpkin/butter mixture over rectangle. Next, evenly spread the sugar/cinnamon mixture on top, slightly pressing it into the dough.
7. Roll up long side of dough, forming long tube. Cut tube with sharp knife (I used tooth floss) about every two inches, making 12 rolls. Place rolls in lightly greased 9x13 baking pan. Cover and let rise until nearly doubled, about 30 minutes.
8. Preheat oven to 400 degrees.
9. Bake rolls in oven until golden brown, about 15 to 20 minutes (My oven needed 20 minutes. At 15 the tops were golden brown, but the centers didn't get fully cooked. If you are worried about getting tops too browned, maybe put aluminum foil on top for the last 5 minutes). While rolls are baking, beat together cream cheese, butter, powdered sugar and vanilla extract to make frosting. Spread frosting on warm rolls before serving. Optional: Sprinkle a little nutmeg on top as garnish.
Created by: Jessica Kelly Crapo, Highland, UT
Utah Valley Magazine Cook-off Winner
November/December 2009 Issue
DOUGH:
1/4 cup warm water
2 1/2 teaspoons yeast
1 teaspoon sugar
1/2 cup milk
2 eggs
1 cup canned pumpkin puree
1/3 cup margarine, melted
1/2 cup sugar
1/2 teaspoon nutmeg
1/4 teaspoon cloves
1 teaspoon salt
5-6 cups flour
FILLING:
2/3 cup canned pumpkin puree
1/2 cup butter, room temperature
1 cup packed brown sugar
2 Tablespoons cinnamon
CREAM CHEESE FROSTING:
4 oz. cream cheese, room temperature
3 Tablespoons butter
1/2 teaspoon vanilla
2- 2 1/2 cups powdered sugar
DIRECTIONS:
1. Combine warm water, yeast and teaspoon of sugar in small bowl. Stir until yeast is dissolved. Let stand until froth doubles.
2. In mixer fitted with dough hook, combine milk, eggs, pumpkin, margarine, the 1/2 cup sugar, nutmeg, cloves and salt. Mix until smooth.
3. Add 4 cups flour to mixing bowl. Pour frothed yeast mixture on top of flour. Knead about five minutes, adding the rest of the flour 1/2 cup at a time. Dough should be smooth and moist, but not sticky.
4. Spray a bowl with non-stick cooking spray. Place dough in bowl. Cover with wet towel or plastic wrap that is sprayed with non-stick cooking spray. Allow to rise until doubled, about one hour.
5. While dough is rising, prepare filling. Place room temperature butter and pumpkin puree in small bowl. Using electric mixer, beat until mixture is smooth. In another small bowl, combine brown sugar and cinnamon.
6. Pour dough out on slightly floured surface. Roll into a rectangle 16x21 inches, dough should be about 1/4 inch thick. Spread the pumpkin/butter mixture over rectangle. Next, evenly spread the sugar/cinnamon mixture on top, slightly pressing it into the dough.
7. Roll up long side of dough, forming long tube. Cut tube with sharp knife (I used tooth floss) about every two inches, making 12 rolls. Place rolls in lightly greased 9x13 baking pan. Cover and let rise until nearly doubled, about 30 minutes.
8. Preheat oven to 400 degrees.
9. Bake rolls in oven until golden brown, about 15 to 20 minutes (My oven needed 20 minutes. At 15 the tops were golden brown, but the centers didn't get fully cooked. If you are worried about getting tops too browned, maybe put aluminum foil on top for the last 5 minutes). While rolls are baking, beat together cream cheese, butter, powdered sugar and vanilla extract to make frosting. Spread frosting on warm rolls before serving. Optional: Sprinkle a little nutmeg on top as garnish.
Tuesday, November 17, 2009
Elegant Chocolate Truffle's
submitted by: Kathy Simmons
2 1/4 cups melted chocolate
1 cup whipping cream
5-8 drops peppermint oil
Line an 8" square pan with plastic wrap. In a sauce pan, scad cream and let cool. Add peppermint oil to cooled cream. Place melted chocolate in a mixing bowl.Beat chocolate with electric mixer and stop, add cream all at once. Beat and contunue beating till you can clean sides and bottom of bowl with rubber scraper, and the chocolate holds together. This take about 1 to 2 min. Pour into prepared pan and refrigerate at least 6 hour's before cutting and dipping. You will have to work with these cold if you want to dip them, as they become soft when warm.
2 1/4 cups melted chocolate
1 cup whipping cream
5-8 drops peppermint oil
Line an 8" square pan with plastic wrap. In a sauce pan, scad cream and let cool. Add peppermint oil to cooled cream. Place melted chocolate in a mixing bowl.Beat chocolate with electric mixer and stop, add cream all at once. Beat and contunue beating till you can clean sides and bottom of bowl with rubber scraper, and the chocolate holds together. This take about 1 to 2 min. Pour into prepared pan and refrigerate at least 6 hour's before cutting and dipping. You will have to work with these cold if you want to dip them, as they become soft when warm.
Deb's Carmels
submittied by: Kathy Simmons
2cups Karo (1 cup light and 1 cup dark for a richer looking carmel)
2 cups Sugar
Turn up the heat and start to boil. The main thing to remember is to not let it stop bioling at this point.
Add: 2cups cream SLOWLY (if you add it to fast it will biol over or stop your boil)
1 cube butter ( little bits at a time)
Cook till 230*
Remove from heat and ADD 2 tea. vanilla
Pour into a buttered pan lined up with your favorite nuts.
2cups Karo (1 cup light and 1 cup dark for a richer looking carmel)
2 cups Sugar
Turn up the heat and start to boil. The main thing to remember is to not let it stop bioling at this point.
Add: 2cups cream SLOWLY (if you add it to fast it will biol over or stop your boil)
1 cube butter ( little bits at a time)
Cook till 230*
Remove from heat and ADD 2 tea. vanilla
Pour into a buttered pan lined up with your favorite nuts.
Monday, November 16, 2009
Coconut Almond Bar
Submitted by: Kathy Simmons
2 cups wh. Karo
1/2 cube butter or margarine
1 cup suggar
1 tea. salt
Cook to 230* turn off heat and add
2 tea. Vanilla
1 lb.(14 oz) coconut
Stir fast until mixed and then pour onto a buttered pan. Let cool,cut and add an almond on top to dip. If I have marshmallow cream in the fridge I sometimes add 1 heaping Tbsp. before I pour it out, this is supposed to make it tast better.
2 cups wh. Karo
1/2 cube butter or margarine
1 cup suggar
1 tea. salt
Cook to 230* turn off heat and add
2 tea. Vanilla
1 lb.(14 oz) coconut
Stir fast until mixed and then pour onto a buttered pan. Let cool,cut and add an almond on top to dip. If I have marshmallow cream in the fridge I sometimes add 1 heaping Tbsp. before I pour it out, this is supposed to make it tast better.
Toffee
submitted: Kathy Simmons
1 lb. Butter
2 cups Sugar
2 Tab. Wt. Karo
1/4 tea. Salt
6 Tab. Hot Water
1/2 cup sliced almonds
Cook in an electric fry pan at 400* stirring Constantly. Bring it up to 265* on Thermometer. (275* sea level). Pour on a un greased cookie sheet. Score before cold.
Break into piece's, dip and cover in chopped walnut's.
A Quick lesson on Thermometer's: At sea level water Boils at 212* Fahrenheit. As altitude rises the boiling point of water goes down. The boiling point in Lehi is about 202* to 204*, so we subtract 8 to 10 degrees from the recipies if this has not already been done. Also all thermometers very, so we test our thermometer's before we use them and then adjust our recipes.
1 lb. Butter
2 cups Sugar
2 Tab. Wt. Karo
1/4 tea. Salt
6 Tab. Hot Water
1/2 cup sliced almonds
Cook in an electric fry pan at 400* stirring Constantly. Bring it up to 265* on Thermometer. (275* sea level). Pour on a un greased cookie sheet. Score before cold.
Break into piece's, dip and cover in chopped walnut's.
A Quick lesson on Thermometer's: At sea level water Boils at 212* Fahrenheit. As altitude rises the boiling point of water goes down. The boiling point in Lehi is about 202* to 204*, so we subtract 8 to 10 degrees from the recipies if this has not already been done. Also all thermometers very, so we test our thermometer's before we use them and then adjust our recipes.
Christmas Candy & Chocolate Hints
Submitted by: Kathy Simmons
1. Don't substitute: use the finest materials, butter, cream,etc.
2. Don't stir the side's of candy back down into the pan & use a heavy pan.
3. Place liquids in before sugars & don't make more than one batch at a time.
Dipping Chocolate: There are many brands of dipping chocolate,finer quality's have less coca butter or wax. I like Guittard "Heritage" or "Old Dutch". I have also used and liked Merckens. Peter's is also good but has a verry low melting point so it is a little harder to work with.
One of the most important steps is melting the chocolate properly.You may melt it in a double boiler(I don't). But NEVER let water or steam get into the chocolate. I melt in the microwave on power 2,STOP and stir often. The best method is to shave your chocolate and place it in a warm oven that has been turned off and oven light left on all night.
1. Don't substitute: use the finest materials, butter, cream,etc.
2. Don't stir the side's of candy back down into the pan & use a heavy pan.
3. Place liquids in before sugars & don't make more than one batch at a time.
Dipping Chocolate: There are many brands of dipping chocolate,finer quality's have less coca butter or wax. I like Guittard "Heritage" or "Old Dutch". I have also used and liked Merckens. Peter's is also good but has a verry low melting point so it is a little harder to work with.
One of the most important steps is melting the chocolate properly.You may melt it in a double boiler(I don't). But NEVER let water or steam get into the chocolate. I melt in the microwave on power 2,STOP and stir often. The best method is to shave your chocolate and place it in a warm oven that has been turned off and oven light left on all night.
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