User:Legionarius/Sandbox

Banana Sweet Bread

Tested

Makes 1 full-sized loaf.

Preheat the oven to 350.

Combine:

• 4 tablespoons melted butter
• 2 eggs
• 3 very ripe bananas
• 1 cup sugar

Use a fork to squish the banana until most of the banana to be reduced to mush and the ingredients are well mixed.

Add:

• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/4 teaspoon baking powder
• 1/2 teaspoon cinnamon

Blend:

• 1 1/3 cup all-purpose unbleached flour

Mix until the ingredients make an homogeneous mixture.

Bake for around 45 minutes, until a toothpick inserted in the center comes out clean.

Chocolate Chip Cookies

• 8 ounces (2 sticks) unsalted butter, at room temperature
• 1 cup packed dark brown sugar
• 1/2 cup granulated sugar
• 2 large eggs
• 2 cups all-purpose flour
• 1 teaspoon salt
• 3/4 teaspoon baking soda
• 1 teaspoon pure vanilla extract
• 3 cups semisweet chunks or morsels.

Place the butter in a large bowl and cream at high speed until fluffy. Add the sugars and beat until light and fluffy, about 4 minutes, scraping down sides of bowl occasionally. Beat in eggs, one at a time, until completely mixed.

In a separate bowl, mix flour, salt and baking soda. Add to the butter mixture at low speed until just combined and add vanilla extract. Beat on medium speed, scraping bowl down, until blended. Do not over mix.

Add chocolate chunks and mix till thoroughly combined. Refrigerate batter until cold, preferably overnight.

Preheat a conventional oven to 350 degrees or a convection oven to 300 degrees, and line several baking sheets with parchment paper. Drop heaping spoonfuls of batter 2 inches apart on the lined baking sheets and bake, turning tray once, until golden brown around edges and soft (but not bubbly), about 9 minutes in a convection oven or 12 in a conventional one. Cool on a wire rack.

Yield: 36 to 72 cookies, depending on size.

Pita Bread

• 3 cups flour
• 1 1/2 teaspoons salt
• 1 Tablespoon sugar
• 1 packet instant yeast
• 1 1/4 cups water
• 2 tablespoons olive oil

Mix the dry ingredients. Add the oil and water and stir them together.

Knead the dough for 10 minutes. Place it in a oiled bowl, rolling the ball of dough around so it is oiled on all sides.

Cover to rise until it doubled in size (90 minutes).

Degas and divide in 8 pieces. Roll each piece into a ball, and cover for 20 minutes.

Preheat the oven to 400 degrees, with a baking stone or cookie sheet inside.

Sprinkle flour on top of the dough and flatten it to between 1/8 and 1/4 inch thick.

The pitas bake in 3 minutes, but can be left up to 8 depending on personal preference.

No-Knead Bread

• 2.25 pound loaf

• 4.5 cups flour
• 3/8 teaspoon instant yeast
• 3 teaspoons salt
• 2 1/4 cups of water

Combine flour, yeast and salt. Add water. Cover bowl with plastic wrap. Let rise for 16 hours.

Sprinkle the dough with flour on a floured surface and fold it over itself twice. Cover loosely with plastic wrap and let rest about 15 minutes.

Shape dough into a ball. Put it over a floured plastic wrap. Cover with another floured wrap and let it rise for two hours.

Heat a 6-quart open heavy covered pot (like cast iron) in an oven to 500 degrees 30 minutes before the dough is ready.

Remove the pot from the oven and put the dough on it, seam side up. Shake pan to distribute the dough evenly. Cover with lid and bake 30 minutes, then remove lid and bake another 15 to 30 minutes, until bread has a hollow sound or reaches 200 degrees.

Chocolate Pudding Cake

3/4 cup flour 2/3 cup sugar 1/2 cup unsweetened cocoa powder, divided in half 1 1/2 tsp baking powder 1/2 tsp salt 1/2 cup milk 3 tbsp vegetable oil 2/3 cup brown sugar 1 tsp vanilla extract 1 1/4 cups water, boiling 2 tsp instant coffee/espresso powder

Preheat oven to 350F.

Combine flour, sugar, 1/4 cup cocoa, baking powder and salt in an 8 inch square baking pan, stirring with a fork to combine. Pour in the milk and oil, and stir again with the fork until batter is uniform.

Sprinkle brown sugar and the remaining 1/4 cup cocoa evenly over batter. Stir vanilla extract and instant coffee powder into the hot water, then pour the mixture over everything. Do not mix. Place pan in oven and bake for 30-35 minutes, until surface of the cake looks dry. The pudding will be bubbling around the edges of the pan. Store leftovers in the refrigerator and reheat before serving.

Egg White Pudding

• 6 beaten egg whites
• 12 tbsp sugar
• 1/8 tsp vanilla extract

15-18 minutes in a greased pan in the microwave, low.

Nutella Frosted Cupcakes

• 10 tbsp softened butter
• 3/4 cup sugar
• 3 eggs
• 1/2 tsp vanilla
• 1 3/4 cups flour
• 1/4 tsp salt
• 2 tsp baking powder
• 1/3 cup Nutella

Preheat oven to 325F. Cream together butter, sugar. Add and mix eggs one at a time. Blend vanilla, flour, salt and baking powder. Using an ice cream scoop, fill each muffin liner with batter. They should be 3/4 full, if you're not using a scoop. Top each cake with 1 1/2 tsp Nutella. Swirl Nutella in with a toothpick, making sure to fold a bit of batter up over the Nutella.

Bake for 20 minutes. Makes 12.

Semoline Focaccia

• 9 Tbsp. Olive oil (divided use)
• 3 Cups all-purpose flour
• 3/4 Cup semolina flour
• 1/2 tsp salt (divided)
• 1 1/2 Tbsp quick-rising dry yeast
• 1 1/2 Cup hot (between 120 and 130 degrees) milk
• 1 Tbsp. fresh rosemary leaves

Pour a scant tablespoon of the olive oil into a 9-inch-square cake pan; spread evenly to cover bottom and sides. Place all-purpose flour, semolina flour, 2 tablespoons of the olive oil, 1/4 teaspoon of the salt and all of the yeast in the bowl of a mixer fitted with a dough hook. (The mixing can be done by hand as well.) Blend ingredients on medium speed. Reduce speed to low and slowly add hot milk. Raise the speed to medium and continue mixing for 5 minutes (knead about 8 to 10 minutes by hand). Sprinkle bottom of cake pan with a little flour. Remove dough from bowl and spread out evenly in pan. Cover with a towel and let rest for 30 minutes. Preheat oven to 400 degrees. Remove towel. Brush dough with 1 to 2 tablespoons of the olive oil. Sprinkle top with additional salt and rosemary. Bake for 20 minutes. Remove from oven and drizzle with remaining oil. Makes 6 - 8 servings.

Roman Bread

• 400 g bread flour
• 125 ml warm water
• 1½ tsp instant yeast
• 1 tsp sugar
• 60 ml olive oil
• 75 ml warm milk
• ½ tsp sea salt

Put the flour in a large bowl, mix in the salt, sugar and yeast and shape a dip in the center. Fill this with the yeast water, olive oil and milk. Mix the flour and water to make a dough, kneading firmly for about five minutes. Add a little more flour or water if necessary to achieve firm dough.

Smear a 1lb baking tin with oil and line with flour. Press the dough into the bottom of the tin. Seal the tin with cling film and stand in a warm place for one hour.

Bake in an oven at 400°f for about 40 minutes. The loaf will have a pale crust and a soft body.

Brotchen

• 2 1/2 - 3 cups flour
• 1 teaspoon sugar
• 1 teaspoon salt
• 1 package active dry yeast
• 1 tablespoon oil
• 1 cup warm water
• 1 egg white

Pour 2 1/2 cups flour into a large bowl and make a well. Pour yeast, sugar, and two tablespoons of warm water (the water comes from the 1 cup listed above) in the well. Mix yeast, sugar and water carefully within the well. Do not mix with the flour at this time. Cover the bowl with a cloth and set it in a warm place for 15 minutes. Add the remaining water and oil and beat until mixed.

Turn out on counter top and knead until smooth. Add the remaining 1/2 cup flour as needed. Put dough in a bowl, cover, and let it rise until double in size.

Punch down and divide the dough into 12 parts. Shape into oval rolls and place 3 inches apart on a greased and floured cookie sheet. Cover and let rise until double in size.

Beat egg white and 1 teaspoon water with a fork until frothy and brush on the rolls. Bake in a preheated oven at 450 for 15 to 20 minutes until golden brown.

Hamburger Bun

• 1 Cup Water
• 2 Tbs Unsalted butter, at room temperature and creamed
• 1 Egg
• 3 1/4 Cups all-purpose flour
• 1/4 Cup superfine sugar
• 1 Tsp Salt
• 1 Tbs Instant yeast
• 1 Egg yolk (+ 1 Tsp water)
• Sesame seeds

Method: Combine all the ingredients and mix well.

Turn the dough out on to a lightly floured working surface and knead for about 10 minutes until you've made a soft, smooth dough.

Place the dough in a clean and lightly greased bowl.

Cover it with plastic wrap and let rise for about 1 hour, until doubled in size.

Divide the dough into 8 pieces and shape each piece into a flattened ball.

Place the buns on greased baking sheets, cover with a towel and let rise 30 to 40 minutes, until they're quite puffy and doubled in size.

Preheat the oven to 190°C (375°F).

Glaze the buns with the egg yolk and water mixture, then sprinkle with sesame seeds.

Bake the buns for 12 to 15 minutes, until they are golden brown.

Brazilian Sour Cassava Flour Biscuit

• 1 kg Sour Cassava Flour
• 500 ml Milk, divided in 2
• 1 tbsp salt
• 250 ml oil
• 2 large eggs

Blend the flour with milk and salt. Bring the other milk cup and the oil to a boil. Pour it over the flour mixture. Let it cool and add the eggs. Blend it together; it will be a bit liquid. Use a decorating bag to create small balls in an oiled cookie sheet. Heat the oven to 400 F. After the biscuits rise, lower it to 200F and let them dry.

Brazilian French Bread

• 500 g bread flour
• 1/2 ice cold water cup
• 3/4 cups water
• 5 g instant yeast
• 1/2 tsp sugar
• 1 tsp salt
• 1 1/2 tsp oil

Sift flour, sugar, salt and yeast in a bowl. Add water and oil and blend. Add the cold water slowly. Knead for 10 minutes. Cover for 30 minutes. Divide the dough in 10 cilindrical portions and set on cookie sheets. Cover and let it double in size, around one hour. Preheat the oven to 425F. Score the bread lengthwise.

Bake the bread with two small boiling water cans in the oven to ensure a crispy crust.

Old Fashioned Pancakes

• 1 1/2 cups all-purpose flour
• 1 1/4 cups milk
• 3 1/2 teaspoons baking powder
• 1/2 tsp salt
• 3 tsp white sugar
• 1 egg
• 3 tablespoons butter, melted

In a large bowl, sift together the flour, baking powder, salt and sugar. Make a well in the center and pour in the milk, egg and melted butter; mix until smooth.

Heat a lightly oiled griddle or frying pan over medium high heat. Pour or scoop the batter onto the griddle, using approximately 1/2 cup for each pancake. Brown on both sides and serve hot.

Blueberry Muffins

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking. Bake for 20 to 25 minutes in the preheated oven, or until done.

Mocha Chocolate Muffins

• 3 large eggs
• 1 cup (240 ml) buttermilk
• 3/4 cup (180 ml) safflower or canola oil
• 1/2 cup (120 ml) strong black coffee, at room temperature
• 1 teaspoon pure vanilla extract
• 1 1/2 cups (210 grams) all-purpose flour
• 1 1/4 cups (175 grams) whole wheat flour
• 1/3 cup (25 grams) Dutch processed cocoa powder, sifted
• 1 cup (210 grams) light brown sugar
• 1/2 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1 cup (100 grams) pecans or walnuts, coarsely chopped (optional)
• 1 cup (170 grams) semisweet and/or white chocolate chips

Preheat oven to 375 degrees F (190 degrees C). Position rack in center of oven. Butter or spray with a non stick cooking spray 12 - 2 3/4 x 1 1/2 inch muffin cups. Set aside.

In a large measuring cup or bowl whisk together the eggs, buttermilk, oil, coffee, and vanilla extract.

In another large bowl combine the flours, cocoa powder, brown sugar, baking powder, baking soda, and salt. Stir in the chopped nuts and chocolate chips. With a rubber spatula fold the wet ingredients into the dry ingredients and stir only until the ingredients are combined. Do not over mix the batter or tough muffins will result.

Evenly fill the muffin cups with the batter, using two spoons or an ice cream scoop. Place in the oven and bake until a toothpick inserted in the center of a muffin comes out clean, about 20 - 25 minutes. Transfer to a wire rack and let cool for about 5 minutes before removing from pan.

Makes 12 regular sized muffins or 6 jumbo muffins.

French Toast

• 3 large eggs
• 3/4 cup (180 ml) milk or cream
• pinch of salt
• 1/4 teaspoon pure vanilla extract (optional)
• 1/8 teaspoon ground cinnamon (optional)
• 8 slices of good quality, day old bread (cut into 1/2 inch slices) (1.5 cm)
• Butter for frying

In a large bowl whisk together the eggs, milk, salt, vanilla extract and ground cinnamon (if using). Transfer the egg mixture to a large shallow glass or ceramic dish. Dip both sides of each slice of bread into the egg mixture.

Meanwhile, in a large non-stick frying pan, over medium to medium-high heat, melt about one tablespoon of butter. Fry the slices of bread until golden brown on one side and then turn and fry the other side. If not serving immediately, keep warm in a 250 degree F (130 degree C) oven. Continue frying the other slices of bread, adding more butter as needed.

Serve immediately with a dusting of powdered sugar and pure maple syrup.

Serves 4.

Olive Garden Alfredo Fettuccine

• 1 pint heavy cream
• 1 stick (1/2 cup) butter
• 2 tablespoons cream cheese
• 1/2 - 3/4 cup Parmesan cheese
• 1 teaspoon garlic powder, add in more to suit your taste if you prefer
• Salt and pepper, to taste
• 8 ounces fettuccine, cooked and drained

In a saucepan combine butter, heavy cream, and cream cheese. Simmer this until all is melted, and mixed well. Add the Parmesan cheese and garlic powder. Simmer this for 15 - 20 minutes over low heat.

Pizza

• 1 instant yeast package
• 2 tbsp sugar
• 1 egg
• 6 tbsp oil
• 1 cup warm milk
• 1 cup warm water
• 1 tsp salt
• about 1 kg flour

Mix yeast, sugar, flour and water and 1/4 cup milk. It will be liquid. Let it rise in a covered bowl. Add the egg, salt and oil. Mix. Add flour until it gets to a ball and knead for 10 minutes. Let it rise until it doubles. Split in four parts. Let it rise again. Bake in 450F oven until puffy.

Gnocchi

• 2 1/4 pounds Russet potatoes
• 1 large egg
• 2 cups all purpose flour
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

Cook, peel and mash the potatoes. Let it cool, add the egg, salt, pepper and flour, a little at a time. Roll pieces of dough and cut the individual gnocchi. Roll each on top of an egg whisker to make the grooves.

Brazilian Cheese Bread

• 500 g sweet cassava flour
• 1 cup milk
• 1 cup oil
• 1/2 tsp salt
• 2 eggs

200g grated Parmesan cheese

Boil together milk, oil and salt. Pour over the flour. Let it cool and add the eggs once and a time, mixing well. Add the cheese last. With oiled hands, make small balls. Bake at 375F until browned.

Habib's Sfiha

• 250g de farinha de trigo
• 1 package instant yeast
• 2 tbsp oil
• 1 cup water
• 2 tbsp sugar
• 1 tsp salt
• cornmeal

Blend all the ingredients and split in 10 balls. Cover with cornmeal. After doubling, open and add the cheese filling.

Cheese filling

• 300g cheese
• parsley
• salt
• oregano or fresh rosemary