recipes anyone
I had originally planned to do one post of all the recipes, but that post would be massive so I am going to break it up. There will probably be at least 3 posts of recipes.
In case someone missed it when I first posted it here is the Beer Bread Recipe. Just today I made a wheat version of this.
Beer Bread
Ingredients:
For the sponge:
1 1/2 teaspoon dry active yeast
1/2 cup AP flour
1/2 cup warm water (about 100 degrees)
Let rest for 30 minutes
Then:
12 oz bottled beer
18 ounces AP flour (about 4 cups)
1 1/2 teaspoon fine salt
Stir into very soft dough that comes off the sides of bowl. Cover with warm moist towel let rise for 2 hours in a warm location. Turn onto well floured surface shape into free form loaf. Heavily dust with flour on a cornmeal coated baking sheet, cover with dry towel and let proof 40 minutes in warm location. Slit down center. Bake at 425 degrees with a pan of water in the bottom for apx 35 minutes.
No one saw this, but it is what was for dinner the first night I arrived in TX. I love this recipe because it is quick, easy and tastes great. It was developed when I all the sudden remembered a potluck at work one morning ;)
Baha Chicken Soup
2 28 ounce cans stewed tomatoes (chopped)
2 Cups cooked Chicken Breast (chopped)
2 15 ounce cans black beans
1 15 ounce can corn
1 4 ounce can chopped green chilies
2 TBSP or 1 package taco seasoning
1 TBSP Chili Poweder
½ tsp Tobasco or other hot sauce
DO NOT DRAIN ANYTHING
Mix together and heat thoroughly.
Very Yummy
This is the French Bread recipe I used that later became the garlic bread on Droxy's b-day and the toast under the spinach dip you saw.
French Bread
This recipe has been made EVERY time I go to TX with a variety of different fillings. I tend to use my own homemade preserves rather than the canned fruit it lists in the recipe.
Kringle
2 c. flour
1 c. sour cream
1/2 lb. butter
Mix flour and butter like pie crust. Stir in sour cream. Place in refrigerator a few hours or overnight. Divide dough into 4 parts. Roll each into a 5 x 10 inch rectangle. Spread filling down center.
FILLING:
1 can fruit filling (apricot, prune, apple, etc.)
Fold sides to meet over filling.
Bake at 350 degrees for 30 to 35 minutes. Frost with powdered sugar frosting.
In case someone missed it when I first posted it here is the Beer Bread Recipe. Just today I made a wheat version of this.
Beer Bread
Ingredients:
For the sponge:
1 1/2 teaspoon dry active yeast
1/2 cup AP flour
1/2 cup warm water (about 100 degrees)
Let rest for 30 minutes
Then:
12 oz bottled beer
18 ounces AP flour (about 4 cups)
1 1/2 teaspoon fine salt
Stir into very soft dough that comes off the sides of bowl. Cover with warm moist towel let rise for 2 hours in a warm location. Turn onto well floured surface shape into free form loaf. Heavily dust with flour on a cornmeal coated baking sheet, cover with dry towel and let proof 40 minutes in warm location. Slit down center. Bake at 425 degrees with a pan of water in the bottom for apx 35 minutes.
No one saw this, but it is what was for dinner the first night I arrived in TX. I love this recipe because it is quick, easy and tastes great. It was developed when I all the sudden remembered a potluck at work one morning ;)
Baha Chicken Soup
2 28 ounce cans stewed tomatoes (chopped)
2 Cups cooked Chicken Breast (chopped)
2 15 ounce cans black beans
1 15 ounce can corn
1 4 ounce can chopped green chilies
2 TBSP or 1 package taco seasoning
1 TBSP Chili Poweder
½ tsp Tobasco or other hot sauce
DO NOT DRAIN ANYTHING
Mix together and heat thoroughly.
Very Yummy
This is the French Bread recipe I used that later became the garlic bread on Droxy's b-day and the toast under the spinach dip you saw.
French Bread
- 6 cups all-purpose flour
- 2 1/2 (.25 ounce) packages active dry yeast
- 1 1/2 teaspoons salt
- 2 cups warm water (110 degrees F/45 degrees C)
- 1 tablespoon cornmeal
- 1 egg white
- 1 tablespoon water
- In a large bowl, combine 2 cups flour, yeast and salt. Stir in 2 cups warm water, and beat until well blended using a stand mixer with a dough hook attachment. Using a wooden spoon, stir in as much of the remaining flour as you can.
- On a lightly floured surface, knead in enough flour to make a stiff dough that is smooth and elastic. Knead for about 8 to 10 minutes total. Shape into a ball. Place dough in a greased bowl, and turn once. Cover, and let rise in a warm place until doubled.
- Punch dough down, and divide in half. Turn out onto a lightly floured surface. Cover, and let rest for 10 minutes. Roll each half into large rectangle. Roll up, starting from a long side. Moisten edge with water and seal. Taper ends.
- Grease a large baking sheet. Sprinkle with cornmeal. Place loaves, seam side down, on the prepared baking sheet. Lightly beat the egg white with 1 tablespoon of water, and brush on. Cover with a damp cloth. Let rise until nearly doubled, 35 to 40 minutes.
- With a very sharp knife, make 3 or 4 diagonal cuts about 1/4 inch deep across top of each loaf. Bake in a preheated 375 degrees F (190 degrees C) oven for 20 minutes. Brush again with egg white mixture. Bake for an additional 15 to 20 minutes, or until bread tests done. If necessary, cover loosely with foil to prevent over browning. Remove from baking sheet, and cool on a wire rack.
This recipe has been made EVERY time I go to TX with a variety of different fillings. I tend to use my own homemade preserves rather than the canned fruit it lists in the recipe.
Kringle
2 c. flour
1 c. sour cream
1/2 lb. butter
Mix flour and butter like pie crust. Stir in sour cream. Place in refrigerator a few hours or overnight. Divide dough into 4 parts. Roll each into a 5 x 10 inch rectangle. Spread filling down center.
FILLING:
1 can fruit filling (apricot, prune, apple, etc.)
Fold sides to meet over filling.
Bake at 350 degrees for 30 to 35 minutes. Frost with powdered sugar frosting.