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Posts tagged ‘Recipe’

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

Secret Red Velvet Cupcakes

 

So what’s the secret?

Other than the fact that they’re really really good, really moist, and REALLY filling? The recipe is semi-homemade… and my 10 year old found the recipe in a free Kraft recipe booklet, while browsing through our hometown market! And it’s so easy to make, she can do it!

 

 

Ingredients –

2 oz. cream cheese, softened

1 1/2 cups sour cream

2 egg whites

1 pkg. red velvet cake mix (I love Duncan Hines… personal preference though!)

Heat oven to 350 degrees F.

Beat 2 oz. cream cheese, and sour cream in large bowl with mixer until blended.

(Mimi chose to do it by hand)

Add egg whites and cake mix; mix well.

Scoop into cupcake pans (I used the paper liners, but you can also spray the cupcake pan with cooking spray).

Bake 25 minutes, or until toothpick inserted in center comes out clean.

Cool completely before frosting.

Frosting –

Cream 1 pkg. (3 oz.) cream cheese with 1/4 cup butter. Add 3 cups powdered sugar, 1 Tbs. milk and 1/2 tsp. vanilla.

Beat until smooth.

Frost – and don’t forget the sprinkles!

 

Marilyn Monroe’s stuffing recipe

I just *now* stumbled across a treasure while internet-surfing. While perusing the New York Times’ food section I ran across an article touting MM’s handwritten stuffing recipe. The article itself is worth a look. As a long-time Monroe fan, I was intrigued, as always, to find yet another facet of her character. The tragic film goddess who portrayed a one-dimensional blonde in reality had a multi-faceted personality.

I have not tried this recipe, but I felt it was a treasure worth sharing with my readers.

Recipe

Marilyn’s Stuffing

Published: November 9, 2010

Adapted from “Fragments” by Marilyn Monroe (Farrar, Straus & Giroux; $30)

Time: 2 hours

No garlic

A 10-ounce loaf sourdough bread

1/2 pound chicken or turkey livers or hearts

1/2 pound ground round or other beef

1 tablespoon cooking oil

4 stalks celery, chopped

1 large onion, chopped

2 cups chopped curly parsley

2 eggs, hard boiled, chopped

1 1/2 cups raisins

1 cup grated Parmesan

1 1/4 cups chopped walnuts, pine nuts or roasted chestnuts, or a combination

2 teaspoons dried crushed rosemary

2 teaspoons dried crushed oregano

2 teaspoons dried crushed thyme

3 bay leaves

1 tablespoon salt-free, garlic-free poultry seasoning (or 1 teaspoon dried sage, 1 teaspoon marjoram, 1/2 teaspoon ground ginger and 1/2 teaspoon ground nutmeg)

1 tablespoon kosher salt, plus more to taste

1 tablespoon pepper.

1. Split the bread loaf in half and soak it in a large bowl of cold water for 15 minutes. Wring out excess water over a colander and shred into pieces.

2. Boil the livers or hearts for 8 minutes in salted water, then chop until no piece is larger than a coffee bean.

3. In a skillet over medium-high heat, brown the ground beef in the oil, stirring occasionally and breaking up the meat, so no piece is larger than a pistachio.

4. In your largest mixing bowl, combine the sourdough, livers, ground beef, celery, onion, parsley, eggs, raisins, Parmesan and nuts, tossing gently with your hands to combine. Whisk the rosemary, oregano, thyme, bay leaves, poultry seasoning, salt and pepper together in a bowl, scatter over the stuffing and toss again with your hands. Taste and adjust for salt. Refrigerate, covered, until ready to use as a stuffing or to bake separately as dressing.

Yield: 20 cups, enough for one large turkey, 2 to 3 geese or 8 chickens.

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