Friday, July 25, 2014

Bread Machine Cinnamon Raisin Bread Two Recipes; Two Outcomes

It's no secret that any kind of freshly made breads are on my list of guilty pleasures.

Here are the two recipes I made in two different machines, with two different outcomes.  I have also noted some tips from other bakers on how to get a loaf with evenly distributed raisins.

Today I made two recipes for Cinnamon Raisin Bread.
One recipe is from Allrecipes, the other is from The Bread Lover's Bread Machine Cookbook.

In the recipe below, I made the following changes:

Increased the cinnamon to 2 tsp.
Increased the raisins to 1 1/4 cup.
Put the raisins in a bowl and dusted the them with one tbsp flour taken from the 3 cups bread flour
Added the raisins BEFORE the beep while the batter was still wet.
Set the machine for 1 1/2 lb. loaf, light crust.

Note: When I made this recipe a while ago, I tried putting the raisins in at the beep. I peeked in and saw that the raisins were staying at the bottom of the mixing bowl.  Risking life and limb, I put my hand in the bowl while the paddle was mixing and attempted to press and knead the raisins into the dough.  I was successful, but would not suggest doing it.

Cinnamon Raisin Bread II

http://allrecipes.com/recipe/cinnamon-raisin-bread-ii/

INGREDIENTS:
1 cup milk, room temperature
3 tablespoons butter, softened
3 tablespoons honey
1 tablespoon brown sugar
1 egg, room temperature
1 teaspoon salt
1 teaspoon ground cinnamon
3 cups bread flour
2 1/4 teaspoons bread machine yeast
1 cup raisins
DIRECTIONS:
1.Add all ingredients, except raisins, in the order given above, or as directed in your bread machine manual. Set the bread maker on Sweet Dough setting.
2.Add the raisins at the signal, or about 5 minutes before the kneading cycle has finished.


Williams- Sonoma Professional Multi Chopper & Baked Parmesan Zucchini Sticks

When I saw this recipe from the "Damn Delicious" blog, I thought I'd give it a try.  It would be the first time I used this multi chopper and I wasn't disappointed in it's performance.

I first saw this multi chopper being used by Rae Drummond, a/k/a Pioneer Woman. I quickly did a search to see if I could find it.  There were similar ones on other sites, but the exact one was on the Williams-Sonoma site. Here is a link to the product:  http://tinyurl.com/m4ykaju  I wasn't in a hurry to get it, so I waited for it to go on sale and with free shipping.  

I do have other choppers, but what makes this one different is that you can lift the top part up high enough to put in larger pieces of your potato or vegetables.

I followed the recipe pretty much exactly. Where I varried, is that I put all the seasoning ingredients into a zip lock bag, then added the zucchini sticks; shake it up, took them out and put them on the cooling rack. 
The other tip I would suggest, is to line the cookie sheet with foil.

 Here is the Baked Parmesan Zucchini recipe:
 http://damndelicious.net/2014/06/21/baked-parmesan-zucchini/












Tuesday, July 15, 2014

(Video) Margarita Machine; Not Just For Margaritas! Try This Frozen Mocha Coffee Drink - Frappuccino Style

It's sum, sum, summertime! 

What better way to enjoy the hot weather than with a cold (frozen) drink?
Here are two of my favorite non-alcoholic coffee drinks. The $'s you save making your own will more than pay for your Margarita Machine! It's so much fun and such a conversation starter.

 I figured 38 drinks would pay for the machine and one 3 lb. Mocafe container. $165 & 25 = $190 divided by $5 per Starbucks frozen drink = 38 at home drinks and you can make them anytime!

Recipe for blender:   Yawn, but if you must, you must. :-)
1.  2 cups ice,  2/3 cup Mocafe, 4oz. milk, water, leftover coffee (I find coffee gives it a richer flavor)
2.  Blend until smooth.
 You can also create your own signature drinks by adding Kahlua, flavored syrups, espresso beans.....

Margarita Machine Method:    Much more fun!

1. Add ice to the ice reservoir on the top of the machine
2.  Blend thoroughly 4 oz. of coffee with 2/3 cup powdered mix,  pour into the blender.
3.  Press "Start" and enjoy the show! (see video below)

The two 3 lb. containers of Mocafe shown in my photos are:
Original Mocafe: Exotic Trinidad Nib roasted cocoa notes blended with robust Brazilian coffee, hints of cinnamon.
Wild Tribe Moka: Rich toasted African Forastero Cocoa notes blended with mild Colombian coffee.
(dairy)
                                                                     

        

We have had our Margarita Machine for three summers and have put it through it's paces!
There's plenty of summer left, I highly recommend you give one a try.




I like to thoroughly mix  the powder with the coffee(water, or milk)
 before adding it to the blender.

Makes about 2 cups of frozen drink.
See video below to see the machine in action!

Saturday, May 24, 2014

How to make "Mean Green Juice"

I've been asked to share this recipe showing produce and the resulting juice. Served over ice is the key if you don't think green is your favorite color drink.

Gadget used:  (expensive, yes, but it's an investment in your health and the health of your family)
In the very last photo, you'll see how efficient this juicer is in extracting every drop of juice from fruits & vegetables. There is a full two cups of juice and the pulp extruded is bone dry.  


This is the juice that is featured as the "Mean Green Juice Recipe" on the Fat, Sick and Nearly Dead site.
http://www.rebootwithjoe.com/mean-green-juice/

Here is how they list the ingredients: (you can put them through your juicer in any order)

Prep Time: 5 minutes
Total Time: 10 minutes
Yield: 1-2
Serving Size: 16oz. (500 mls)
Ingredients
  •  1 cucumber
  • 4 celery stalks
  • 2 apples                        NOTE: USE MORE IF YOU WANT A SWEETER JUICE
  • 6-8 leaves kale (Australian tuscan cabbage)
  • 1/2 lemon
  • 1 tbsp ginger                    NOTE:  FRESH, PEELED GINGER - NOT THE SPICE
Directions
  1. Wash all produce well
  2. Peel the lemon, optional
  3. Juice
  4. Pour over ice
  5. Enjoy!
Kale, English Cucumber, Lemon, Apples, Celery, Ginger
Green Star Elite Juicer

Lot's of juice, very little pulp. 

Tuesday, April 15, 2014

Pappardelle Recipe and the Pasta Making Gadgets

I was craving homemade pasta and I like to try different pasta dough recipes. This time I took the ingredients from Chef Anne Burrell's recipe and instead of doing it by hand, as she does, I used my gadgets.
The pasta came out tender and rich.  I served it with a homemade quick sauce.

If you have a craving and don't have the gadgets

Gadgets used:
(all can be found on Amazon - scroll to the bottom of this post for direct links)
Food scale to weigh flour
Food processor to mix all ingredients
KitchenAid mixer
KitchenAid pasta rollers
KitchenAid pasta drying rack

Chef Anne's All-Purpose Pasta Dough

Ingredients

1 pound all-purpose flour
4 whole eggs, plus 1 yolk
1/4 cup extra-virgin olive oil
Kosher salt
1 to 2 tablespoons water or more if needed

Read more at: http://www.foodnetwork.com/recipes/anne-burrell/chef-annes-all-purpose-pasta-dough-recipe.html?oc=linkback


Note:

I needed to use 6 medium eggs to one pound flour.


When the dough mixture has come together in the food processor (rolls around like a ball), empty the dough onto a floured surface and knead.  At this point you can follow Chef Ann's directions on kneading.

From Chef Ann:

When kneading it is VERY important to put your body weight into it, get on top of the dough to really stretch it and not to tear the dough. Using the heels of your palms, roll the dough to create a very smooooooth, supple dough. When done the dough should look VERY smooth and feel almost velvety. Kneading will usually take from 8 to 10 minutes for an experienced kneader and 10 to 15 for an inexperienced kneader. Put your body weight into it, you need to knead! This is where the perfect, toothsome texture of your pasta is formed. Get in there and have fun!

When the pasta has been kneaded to the perfect consistency, wrap it in plastic and let rest for at least 1 hour. If using immediately do not refrigerate.











Friday, December 20, 2013

Merry Christmas & Happy Holidays - One Of My Many Favorite Breads -Great for Gift Giving

Cranberry-Orange Nut Bread  
Worth the 3 hour bread machine wait! 
(Only 1 hour in the oven.)

This recipe is suitable for bread machine or oven.

If you love the tart, sweet tang of the combination of cranberry and orange you will love this bread.

I had never made this recipe. I wanted a festive recipe to make for Christmas gift giving.  This recipe was found on Food.com and is also in King Arthur Baker's Companion .

I've had my two bread machines going these past few days. The aromas in the house are amazing!

In addition to my baking staples, I also keep powdered buttermilk in my refrigerator. The powder can be used to make buttermilk whenever you run across a recipe that requires this ingredient.

For regular oven baking follow the instructions on this link:
http://www.food.com/recipe/cranberry-orange-nut-bread-281140

For bread machine:

3/4 c. orange juice, (optional: I also used 1 Tbsp. orange zest, 1/2 tsp. orange extract)
3/4 c. buttermilk (sour cream or plain yogurt works also)
1 egg beaten
3 Tbsp. vegetable oil

2 c  All Purpose Flour
3/4 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
3/4 tsp salt

Add ingredients in the order given. Press the Sweet Bread setting.
When machine beeps after first mixing, add 1 cup dried cranberries; 1/2 cup chopped nuts (your choice)


I let my bread cool upside down in the pan. Before removing, run a thin plastic spatula around the edge if needed. Don't forget to remove the paddle! It will be baked into the bread. If you do it carefully, you can minimize the little hole in the bottom.

We have been enjoying my "test bread" these past few mornings with coffee and sometimes sneak a piece to nibble on in the afternoon for a sweet treat.  

This bread is definitely "a keeper" and will be made year 'round and is something I'd be proud to give my friends and neighbors.



Moist, tart, sweet & delicious!
                                     

One for me, one to give!
I cooled them upside down in the pan.
Don't forget to remove the paddle from inside the bread.
                                     
I can't tell you how many recipes for breads, rolls and pizza I've tried with 100% success in the Bread Book, I love, love this book.

The container is what I put the loaf in after it cools.  The bread keeps well with this method of storage.




Sunday, August 25, 2013

From Time to Time I'll Be Sharing Some of My Favorite Contests/Sweepstakes With You

Baking Bites is sponsoring a fun contest where you can win a $100 Visa Gift card.

Who couldn't use an extra $100?

Here is her link and the link for the contest.



www.bakingbites.com

http://bakingbites.com/2013/08/a-brownie-mishap-and-a-giveaway/

To inspire you even more, we’re giving away a $100 Visa gift card to one of Baking Bites’ readers that you can spend on anything you want (or save towards that new appliance). To enter the giveaway, answer the following question in the comments: If your kitchen could study you, what would it learn?

The Official Rules are available here.

This sweepstakes runs from 08/23/13-09/29/13.