Fresh Soft Baked Breadsticks

OOH, fresh, soft bread sticks from your oven who can resist? They make the perfect side dish for some pasta with tomato sauce, or a fun addition to pizza night, just dip and enjoy. Go a step further and top with cinnamon sugar and butter, then serve with a sweetened cream cheese icing for a homemade version of cinna-sticks. I always use quick rise yeast but allow the full rise time as I believe it creates a better crust using this method.... but that's just my opinion.

Here's your chance to get creative. What's your favorite way to make breadsticks?

 

Fresh Baked Soft Breadsticks Recipe

For dough:

1 pkg. Active dry yeast (regular or quick rise)

1 cup warm water (110-115')

1 tablespoon sugar

1 teaspoon salt

2 tablespoons of vegetable oil

3 1/4 cups flour

For egg wash:

1 egg &  2 tablespoons water - see note

Dissolve yeast in warm water in large bowl. Stir in sugar, salt, 2 cups of the flour and the oil. Beat until smooth. Stir in enough remaining flour to make dough easy to handle (dough will be soft). Turn dough onto lightly floured surface. Knead about 5 minutes until smooth and elastic. Place dough in greased medium bowl and turn greased side up. Cover and let rise in warm place 1-1/2 to 2 hours or until double.

Grease large cookie sheet and sprinkle with cornmeal. Divide dough into 16 equal parts. Roll and shape each part into rope, about 9 inches long, sprinkle with flour if dough is too sticky. Meanwhile in another bowl, add egg and 2 tablespoons water and whisk together well. Brush bread sticks with egg wash and place on cookie sheet and bake at 400 degrees for about 15 to 20 minutes.

Note: You do not have to use the egg wash especially if you are planning on topping them with anything like Parmesan cheese and garlic or cinnamon and sugar. Instead bake for 15 to 20 minutes, then brush with melted butter and sprinkle with the topping of your choice and pop back in the warm oven for about 5 minutes. Either way they will be delicious.

Strawberry Blush Sangria

Okay, so one day I decided to mix a little bit of this and a little bit of that and I came up with this awesome refreshing light summer cocktail.  Here's the recipe ..............
Serves 6

2 cups chopped strawberries

1/2 cup agave nectar (you can use honey instead)

2 cups lemon juice

2 tablespoons mint leaves (optional)

1 bottle of white zinfandel wine

1 cup of orange liquor

1 orange sliced thin

1 lemon sliced thin

  

Mix strawberries, lemon juice and agave syrup in a mixing bowl.  Gently mash the berries a little using the back of a wooden spoon.  Pour into a large glass carafe or jar with lid, and include all above ingredients as well, you can adjust the agave syrup to suit your taste.  Allow to set in the fridge (so flavors can blend together) for at least a 5-6 hours up to 1 day.  To serve, pour in an ice filled glass and allow some of the fruit to enter the glass and top off with a splash of club soda or seltzer.  Garnish with a spring of mint if desired. This is really good and can be kept in the fridge for up to 3 days (if it lasts that long).  Enjoy!!

**Alternately, you can use 2 cups of prepared strawberry lemonade mix made according to the package directions, just omit the lemon juice, otherwise follow directions from above.

Artisan Bread in Just 5 Minutes a Day!

This method for this fantastic bread was created by Jeff Hertzberg, a physician from Minneapolis.  He provides a no knead concept and enables even the most noive baker to prepare delicious gourmet bread. If you have not tried your hand at making bread, or you are a bread baking diva and you want to induldge into a better method, you should check out this book: Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking.


The Master Recipe: Boule Bread

Adapted From Artisan Bread in Five Minutes A Day by Jeff Hertzberg and Zoë François
Yield = Four 1-pound loaves. Recipe can be doubled or halved

3 cups lukewarm water

1½ T. granulated yeasts (1½ packets)
1½ T. kosher or other coarse salt
6½ cups unsifted, unbleached, all-purpose white flour, measured with the scoop-and-sweep method

1. Warm the water slightly: It should feel a bit warmer than body temperature, about 100ºF.

2. Add yeast and salt to the water in a five-quart bowl, or preferably, in a resealable, lidded (not airtight) plastic food container or food-grade bucket.

3. Mix in the flour: Add all of the flour at once, measuring it with dry-ingredient measuring cups, by gently scooping the flour, then sweeping the top level with a knife or spatula; don’t press down into the flour as you scoop or you’ll throw off the measurement by compressing. Mix with a wooden spoon. If necessary, reach into your mixing vessel with very wet hands and press the mixture together. Do not knead, simply make sure all ingredients are uniformly moist, without any dry patches. Dough should be wet and loose enough to conform to the shape of the container.

4. Allow to rise: Cover with a lid that fits well to the container you’re using. Allow the mixture to rise at room temperature until it begins to collapsfor at least 2 hours (or until it flattens on the top).  You can use a portion of the dough any time after this period, but fully refrigerated dough is less sticky and is easier to work with.
 
On the day you choose to bake your Artisan bread:

1. Sprinkle the surface of your refrigerated dough with flour. Pull up and cut off a 1-pound (grapefruit-size), using a serrated knife. Hold the mass of dough in your hands and add a little more flour as needed so it won’t stick to your hands. Gently stretch the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. The correctly shaped final product will be smooth and cohesive. The entire process should take no more than 30 to 60 seconds

2. Place the shaped ball on a cornmeal-covered pizza peel. (If you aren’t planning on baking the bread on a pizza stone, just let the dough rest on a cornmeal-covered cutting board. Allow the loaf (uncovered) to rest on the peel for about 40 minutes.


3. Twenty minutes before baking, preheat the oven to 450ºF, with a baking stone placed on the lowest rack. (If you don’t have a stone, don’t worry.) Place an empty broiler tray for holding water on any other shelf that won’t interfere with the rising bread. (This helps to make the crust crispy, but your bread will still be delish if you skip this step.)


4. Dust top of loaf with flour, this allows the slashing knife to pass without sticking. Make several ¼-inch-deep slashes across the bread. Note: If you skip this step, your bread will taste the same.

5. With a quick forward jerking motion of the wrist, slide the loaf off the pizza peel and onto the preheated stone. (Alternatively, grease a Pyrex dish or baking pan and place the bread in the pan.) Quickly but carefully pour about one cup of hot tap water into the broiler tray and close the oven door to trap the steam. Bake for about 30 minutes, or until the crust is nicely browned and firm to the touch. Allow to cool completely, preferably on a wire rack.

Damn Good Peach Pie!!

Well anyone that has ever tried my peach pie seems to consistently say, damn that is a good pie!  Hence the name....LOL!  One bite of this pie will have your taste buds bursting with delight with it's fresh peach taste and just the right amount of sweetness.  With summer peaches in full bounty right now, take advantage of them and ....go make a pie!  One hint: be sure that the butter and water you use in your crust is very cold, this is essential.

Damn Good Peach Pie
Serves 6-8
Pie Crust:
2 1/2 cups flour
1 tsp salt
1 tsp sugar
1 cup cold butter, cut in very small pieces
1/4 cup shortening
6 to 8 tbsps ice cold water
Glaze: 1egg mixed with 1 tbsp water
1 tbsp sugar mixed with 1/2 tsp cinnamon, set aside

First, make the pie crust. In a medium bowl, add flour sugar and salt and mix. With a pastry cutter or 2 knives, cut the cold butter pieces into the flour mixture until it resembles small pea sized lumps. Add shortening and do the same, then slowly add ice water a little at a time stirrign with a spatula. Each time you add a little water, check the dough, if you grab a small handful and it sticks together, do not add any more water. If it doesn't stick, add a bit more, just do it carefully.

Now divide the dough into 2 pieces, and on 2 large pieces of saran wrap, shape each into a disk and wrap. Place in the fridge for about 1 hour. When ready to use, roll each crust out on a lightly floured surface starting at the center and gently putting pressure on pastry until you get the desired size that will fit your pan. If the dough splits, you can mend it by wetting your finger and pressing the dough back together. Place one crust in lightly greased pie pan and set other pie crust on a piece of saran wrap until ready for use.  Make glaze by in adding egg and water into 1 small bowl and mixing well.  Then in other bowl, add cinnamon and sugar and stir well.  Set both aside for later use.

Peach Pie Filling
9 ripe peaches, peeled, cored and sliced
3/4 cup plus 1 tbsp sugar
1/4 cup plus 1 tbsp flour
1 tsp lemon juice
1 tsp cinnamon
1/4 tsp nutmeg
2 tbsp butter cut into small pieces

Preheat oven to 375 'F.  In a bowl, add peach slices, sugar, flour, lemon juice and stir well.  Then add cinnamon and nutmeg and stir again.  Let mixture sit for about 10 minutes.  Then carefully scoop peach filling into the pie crust and then dot with 2 tbsp butter.  Take the reserved crust and if desired cut shape with cookie cutter ( I cut out stars for mine...I am nerdy like that) or leave whole and carefully place over top of filling in pan.  If you chose to not cut out shapes, at this time, cut about 3 to 4 small slits in the top crust for steam to escape and make a beautiful crust.  Then carefully trim edges of crust where overhanging from pan with a sharp knife.  Then using a fork, press the tines along the edges to krimp them.  Brush top crust with the egg wash and if desired add cutout shapes and brush shapes with egg wash and then generously sprinkle crust with the cinnamon sugar mixture.

Bake at 375'F for about 55-65 minutes until crust is golden and peaches are tender.  I like to put on a foil lined cookie sheet, so if any filling escapes during baking time, it does not make a mess of your oven.  By the way, I learned that the hard way.  Allow the pie cool for about an hour.  I like to serve with a big dollop of fresh whipped cream.....YUM!  Enjoy!

Soft Pretzels

OK, well since, I am originally from Philly, besides pizza, I also love soft pretzels!  Of course, these are both full of carbs and probably should be avoided, however, if I am going to eat either one, I want the real thing!!  There is not a place anywhere near my present home to find any soft pretzels, UNLESS of course, I want to take a 3 hour ride to the mall!  Instead, here is an awesome recipe that tastes great.  My friend Malissa found this recipe in Mary Janes Farm - Sentimental Journeys Magazine, and she passed it onto me (thankfullly).  These pretzels are wonderful.  I have been making them nearly every Sunday afternoon since I've been given the recipe for my hubby & kids to enjoy, and they gobble them up.   To my surprise Mary Janes Farm Magazine is out of Idaho, my current state of residence.

Soft Pretzel Recipe
Makes 8
1 1/2 cups warm water (105-110')
2 1/2 teaspoons dry yeast
1 tablespoon sugar
3 1/2 cups all purpose flour (plus additional)
1 tablespoon salt
1 tablespoon baking soda
1 egg
Course sea salt or kosher salt
Melted butter (optional)

In a bowl, combine the yeast, water and sugar.  Let sit for about 5 minutes until foamy.  In another bowl, combine flour and salt.  Add to yeast mixture with a wooden spoon until dough forms.   With hands, continue to work in flour mixture until a ball forms.

Turn dough onto flour dusted surface and knead to make a smooth sticky dough, about 8 minutes.  Place dough in a greased bowl and cover.  Set in a warm place for about 45 minutes to 1 hour until doubled in size.

Preheat oven to 400' F.  Bring a large pot of water to a boil, then add baking soda to it, stir well.  Turn dough onto floured surface and divide into 8 equal pieces. Roll each piece of dough into a rope about 18 to 20 inches long.  Shape rope into desired pretzel shape and place on a parchment lined baking sheet. 

With a slotted spoon, place 3 pretzels into the boiling water and parboil for 3 minutes, flipping one time.  Drain well and transfer back to baking sheet, repeat for remaining pretzels.  Once finished, add egg with 1 tablespoon water and mix well.  Brush pretzels generously with egg wash and sprinkle with sea or kosher salt, then place in heated oven.  Bake for 25 minutes.  Immediately brush with melted butter (if desired) and serve.  ENJOY!!!

Southern Sweet Tea

This iced tea is a basic southern sweet tea recipe that I've been making for years and it is delicious; especially on a hot summer day! When together with friends, I like to add a shot (or 2...LOL) of golden rum or tequila and lemon slices for a tasty "grown-up" beverage.

Southern Sweet Tea

8 tea bags

8 cups water

Optional: sliced lemon or orange wedges

For simple syrup:

1 cup sugar
1 cup water


First, boil 8 cups of water in a large pot.  When the water comes to a rolling boil, remove pot from stove and add the tea bags.  Cover the pot and set timer for 15 minutes (do not place back on stove).   During this time, make the simple syrup: In a small pot, add 1 cup water and 1 cup sugar and stir well.  Let this mixture come to a boil and then stir again being sure to dissolve all sugar, let it boil for a minute or 2 and remove from heat and set aside.

When the tea bags have set for the full amount of time, carefully remove tea bags and discard.   Add the simple syrup to the tea and stir well to incorporate.  Place in the refrigerator until chilled.  Serve in ice filled glasses.

Cherry Crumb Cake

OMG.....I love crumb cake!  This recipe from Martha Stewart fits the bill for a lovely tender cake made with buttermilk and has the perfect crumb topping.  If your favorite part of crumb cake is the topping, you can double the recipe and make a show stopper, go a step further and dust with powdered sugar.....YUM.  This would make an excellent addition to the menu for your next breakfast or brunch......or if your like me.....cake is good anytime!!  The original recipe calls for sour cherries, however, here I've topped the cake with fresh bing cherry halves, however, you can omit them, or experiment with other fruits of your choice.  Make some coffee and savor this delightful treat.

Cherry Crumb Cake

Crumb Topping:                                                                                                                              2 ounces (4 tablespoons) unsalted butter, melted, plus more for dish

3/4 cup all-purpose flour, plus more for dish

1/4 cup granulated sugar

1/4 cup packed light-brown sugar

1/4 teaspoon salt

1/4 teaspoon ground cinnamon

Cake:

1 1/2 cups all-purpose flour

1 teaspoon baking powder

1/4 teaspoon salt

4 ounces (1 stick) unsalted butter, softened

3/4 cup granulated sugar

2 large eggs

1 teaspoon pure vanilla extract

1/4 cup buttermilk

2 1/2 cups (1 pound) fresh sour cherries, pitted, or frozen dark sweet cherries

Preheat oven to 350 degrees. Grease a 9-inch square baking dish with butter and dust lightly with flour. I used a greased and floured 9 inch springform pan, and it came out beautiful. 

First, make the topping: Stir together butter, flour, sugars, salt, and cinnamon, set aside. To make the cake: Whisk together flour, baking powder, and salt in a bowl. With a mixer, cream butter and granulated sugar in another bowl until pale and fluffy. Beat in eggs and vanilla. Working in alternating batches, add flour mixture and buttermilk, beginning and ending with flour mixture. Beat until just combined. Pour into prepared dish, and smooth with an offset spatula. Dot top with cherries (if desired), and sprinkle with crumb topping.  Bake until golden and a tester inserted into center comes out clean, about 1 hour.  Let cool before cutting and if desired dust with powdered sugar.  Enjoy!