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Posts tagged ‘Flour’

Simple Cupcakes

This is a recipe that my daughter Miya found, and together we modified it a bit. They’re kind of a yellow cake / muffin type cupcake. I dug out one of my frosting recipes, and we topped it all off with some Wilton sparkly sugar! Have a try… they’re simple, they’re good and they sparkle! With Valentine’s Day coming up, these would be a nice quick treat.

Simple Cupcakes

Ingredients
• 1/2 cup shortening • 1 1/3 cups sugar 

• 1 teaspoon vanilla 
• 2 large eggs
 • 1 cup milk

• 2 1/4 cups all purpose flour 

• 3 teaspoons baking powder
 • 1/2 teaspoon salt

Cream together shortening and sugar. Mix in vanilla, eggs and milk. Add dry ingredients, mix together. It’s best to use a mixer for this step, otherwise your cupcakes will have a coarse texture. Two or 2 1/2 minutes at medium speed should do it.

Spoon batter into cupcake pan lined with cupcake paper liners. Bake for approx. 20 minutes. You can check to see if they’re done by inserting a toothpick into one of the cupcakes. If it comes out clean, they’re done!

Cool for 10 minutes in the pan, then transfer to a wire rack. If you don’t have a wire rack, a breadboard or even the counter works fine!  Once they’re completely cool, frost!

Frosting Ingredients:

  • 1/2 cup butter, softened
  • 4 oz. cream cheese, softened
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 4 cups powdered sugar
  • 5 or 6 Tablespoons milk

Mix butter, cream cheese, vanilla, salt and powdered sugar. Add milk, using your best judgement about frosting consistency. If the frosting is too thick after 5 tablespoons, add one more. That will usually be enough!

Proofing Bread Dough

A reader has asked me to further explain the term “proofing” used in my post Honey White Bread.

In my own words, proofing is the second rising of your dough. It works better at a warm temperature, so many cooks proof their bread dough in a warm (not very warm though!) oven.My oven has a proofing feature, so it does the work for me. However, if your oven doesn’t have that feature, merely turn your oven on for a few moments, then turn it off. This should make the temperature inside your oven around 100 degrees F… perfect for proofing your bread dough.

Also, please take a look at this video which further explains “proofing.”

 

Honey White Bread

I love making this bread because it smells so beautiful, and because it tastes really good too!

Normally I wouldn’t do something like bread for a New Year’s Eve recipe, but since Madison county is covered in ice, and it’s now snowing, I decided that a nice homey bread-baking recipe is in order.

What really makes this smell so wonderful is when you scald the milk with butter, honey and salt. I like to use desert honey because it has such a wonderful taste and smell, but any honey will do. (List of ingredients plus all instructions are put together at the bottom of this post.)

Ingredients –

2 cups milk
1/4 cup (1/2 stick) butter
1 cup honey
2 tsp. salt
2 cups water
11 cups bread flour (approximately)
2 pkgs. active dry yeast

1/4 cup lukewarm water, 110 degrees F
1 tsp. sugar or honey

Grease four 9-inch loaf pans.

Combine milk, honey, butter and salt in a saucepan.


Bring to scalding temperature – nearly to a boil, at 185 degrees F.

Put the scalded mixture into a bowl and add the 2 cups water. Add 1 cup flour. When the mixture has cooled to lukewarm, dissolve the yeast in 1/4 cup water with sugar or honey. Let sit to proof, approximately 5 minutes. When the yeast is foamy, it is ready to add to the lukewarm milk mixture.

Add the rest of your flour, or enough to make a workable dough and knead for 10 minutes, or five minutes in your stand mixer. Both are pretty satisfying… if you have a stand mixer, it means you don’t have to do the kneading yourself. If you don’t have a stand mixer, or if you truly enjoy the process of kneading, then you get the pleasure of taking out your frustrations on bread dough!

Place dough in a large bowl which has been greased or sprayed with PAM. turn the dough over so that the top of your dough has a slight coating of grease or PAM, then allow to rise in a warm place until approximately double in size. I put mine in the oven because I have a “proofing” option.

When the dough has risen, punch it down. Trust me, it’s very satisfying. Let it rise again. Evidently I had some pretty active yeast, because my second rising worked remarkably well!

After your second rising, divide dough into four loaves, placing the loaves in your previously greased pans. Again, allow to rise until nearly double. While the dough is rising preheat your oven to 350 degrees F. When your loaves are ready, bake in preheated oven for approximately 1 hour until they are a crusty brown and sound hollow when you tap on the top of the loaf. Remove the loaves from the pans and cool them on racks. Enjoy your beautiful homemade bread!

HONEY WHITE BREAD

Ingredients –
2 cups milk
1/4 cup (1/2 stick) butter
1 cup honey
2 tsp. salt
2 cups water
11 cups bread flour (approximately)
2 pkgs. active dry yeast
1/4 cup lukewarm water, 110 degrees F
1 tsp. sugar or honey
Grease four bread loaf pans.
Combine milk, honey, butter and salt in a saucepan. Bring to scalding temperature – nearly to a boil, at 185 degrees F. Put the scalded mixture into a bowl and add the 2 cups water. Add 1 cup flour. When the mixture has cooled to lukewarm, dissolve the yeast in 1/4 cup water with sugar or honey. Let sit to proof, approximately 5 minutes. When the yeast is foamy, it is ready to add to the lukewarm milk mixture. Add the rest of your flour, or enough to make a workable dough and knead for 10 minutes, or five minutes in your stand mixer. Both are pretty satisfying… if you have a stand mixer, it means you don’t have to do the kneading yourself. If you don’t have a stand mixer, or if you truly enjoy the process of kneading, then you get the pleasure of taking out your frustrations on bread dough! Place dough in a large bowl which has been greased or sprayed with PAM. Turn the dough over so that the top of your dough has a slight coating of grease or PAM, then allow to rise in a warm place until approximately double in size. I put mine in the oven because I have a “proofing” option. When the dough has risen, punch it down. Trust me, it’s very satisfying. Let it rise again. Evidently I had some pretty active yeast, because my second rising worked remarkably well! After your second rising, divide dough into four loaves, placing the loaves in your previously greased pans. Again, allow to rise until nearly double. While the dough is rising preheat your oven to 350 degrees F. When your loaves are ready, bake in preheated oven for approximately 1 hour until they are a crusty brown and sound hollow when you tap on the top of the loaf. Remove the loaves from the pans and cool them on racks. Enjoy your beautiful homemade bread!

Honey White Bread

Buttermilk Pancakes

So last Christmas Eve, my kids were snowed in here at my house. It turned out to be pretty fun, and I made pancakes for breakfast on Christmas morning. My daughter’s boyfriend, Mr. Smith, exclaimed from the living room, “Oh my god! These are awesome!”

Ever since then, he asks (begs) me to make pancakes, and my daughter wants to know what my secret ingredients are. Much like my cookies, I’m willing to put the recipe out for everybody to try… but… I will say up front, I’ve disclosed ALL ingredients. So, if your pancakes aren’t “Oh my god! These are awesome!” good, it isn’t my fault!

Ingredients:

2 eggs
2 cups buttermilk
2 cups flour
1/2 tsp. salt
3 Tbsp. sugar
2 tsp. soda
3 Tbsp. oil (I use extra virgin olive oil)
pinch of cinnamon
1 tsp. vanilla

Mix flour, salt, sugar and soda together. Beat eggs well and add milk. Blend these together, add cinnamon and vanilla and oil.

Pancakes

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