Rusic Semolina Bread Marcy Goldman

 In a large mixer bowl, blend the water, yeast and bread flour and stir well. Cover and let stand 30 minutes.

Then add the semolina or durum flour, salt, honey and olive oil and mix and then knead to make a soft dough, 5-8 minutes with a dough hook on slow speed, dusting in more bread flour as required. Remove from bowl and place in an oiled bowl, cover and let rise one hour (or overnight in fridge). Press down and shape into a ball. Roll in sesame seeds and semolina.
Place in a proofing basket or a bowl lined with parchment paper. Cover lightly with plastic wrap and let rise another hour or until almost doubled in size.

Preheat oven to 425 F. Place a Dutch oven in the oven and let heat 30 minutes (as oven is heating up).

Place bread in the Dutch oven, bake 20 minutes covered and 20-25 minutes uncovered until bread is nicely browned all over.

Cool completely before cutting.

Makes one medium loaf

 print

Margaret Melieux's Pierogi dough recipe

 500 g. flour

1 t. salt

80 g. butter

200 ml hot water

Place all in a stand mixer or food processor and combine. It will be a softer dough, maybe a bit sticky.

Continue to make pierogis as normal.

Margaret doesn't roll out the dough but pinches off a ball, flattens it out with her hands to form a circle and fills with blueberries or apples slices.  She  cooks them in boiling water as you would with potatoes/cheese/etc.  Sprinkles with sugar.  She said she rolls the apple slices in cinnamon sugar and sometimes adds sour cream to the blueberries.

Leczo or Margaret Melieux"s POLISH Stew

 Pronounced Lech'aa

Chopped Onions

Green Peppers

Zucchini

4-5 Tomatoes

Smoked Sausage

With a little oil in skillet, cook the onions a bit.  Add the other veggies and sausage with a little salt and cook on LO for about 30 minutes.  Allow the tomatoes to make a bit of sauce.

Serve plain or over rice, noodles, or mashed potatoes.

Brandy DeLeon's Decorating icing and cookie recipe

BRANDY DeLEON'S CLASSROOM BUTTER CREAM ICING

 1-1/2 cup softened butter

1 c. shortening

1 T vanilla

2 lbs powdered sugar

1-2 T milk (optional)

food coloring

Cream better and shortening and then add all of the powdered sugar.

Mix until all the sugar is incorporated then add vanilla and mix until creamy

Add milk 2 T at a time until you reach desired consistency.

BRANDY'S BASIC SUGAR COOKIE

1 c. (2 sticks) of READ unsalted BUTTER, softened

1-1/2 cup confectioer's sugar

1 egg

2-3 t. almond

2-3/4 cup all-purpose flour

2 t. baking powder

1 t. salt

INSTRUCTIONS

1.  Cream together softened butter and confectioner's sugar.  Crack the egg into a separate bowl, and add the flavoring.  I use emulsions, but extract also works well.  Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated.  In a separate bowl, sift together the flour, baking powder, ad salt, then add little by little to the mixture.  I can tell the dough is ready when most of it sticks to the paddle. When I touch it, it has a little give but does not stick to my fingers.

2.  Roll out on parchment to about 1/4" thick use flour for dusting as necessary. Then, cut and bake at 400 degrees for 7-8 minutes.  This version makes 2-2 1/2 dozen, doubled it makes 4-5 dozen.

NOTES:

The dough DOES not need to be refrigerated.

The dough needs to rest a little after mixing.  It will firm up a little bit after a minute or two

The receipt doubles well

Baking times are approximate.  You must KNOW your oven.  Watch them the first few times you bake them. Get a thermometer, and do not overbake  If the cookies are browning you have gone too far.

This dough can be flavored any way you like2-1/2      

The cookies freeze well.

There is a lot of leavener in these cookies.  This is not a typo.  The general rule is less leavener so they don't spread, but I've never been one to follow the rules.

This recipe does spread a little.  If you don't like that add a little flour. Speaking of flour, start with 2-1/2 cups Add another 1/4 cup flour if the dough seems too sticky.  Ifnyou don't like salt leave it out altogether. If you only have salted butter, use that and reduce the salt.

I prefer decorating day-old cookies. They are less likely to leach oil back into your icig if they have had a day or two to 'dry out'.  they are still soft, however.

https://www.sweetsugarbelle.com/2011/06/basic-sugar-cookie-recipe-2/

ROYAL ICING RECIPE AND MIXING TIPS

1 pound powdered sugar (4 cups)

1/3 cup warm water

1/4 cup meringue powder

1 t flavoring

DIRECTIONS

1.  Pour 1/3 cup warm water into mixer. The warm water will help dissolve the meringue powder

2.  Add 1/4 cup meringue powder

3.  Mix for a minute or so on medium speed until fluff and foamy.  Scrap sides if necessary

4.  Add 1 t of flavor and mix until incorporated

5.  Once fluffy and foamy, add powdered sugar.  Keep mixer on low, add slowly.

6.  Once all he sugar is added, increase the speed to medium/low speed. The time can vary from 4-7 minutes. Beat until it changes from an ivory color to a white.

7.  Pull the blade out.  If a soft peak forms you're ready to start coloring your icing.

8.  Remove a small portion 1/4-1/2 cp for piping and use the remaining for flooding

9.  To make flood icing, slowly add water 1 t. at a time until the icing thins to desired consistency. Run your spatula through the icing.  Count how long it takes the line to disappear.  You want the line to disappear around 10 seconds.

http://www.flourboxbakery.com

BRANDY'S ROYAL ICING RECIPE FOR SOFTER ICING AND MIXING TIPS

3/4 cup of warm water

4 T meringue Powder

1 t. of Cream of Tarter

2 lbs powdered sugar

1 t glycerin

2 t vanilla

DIRECTIONS

1.  Pour 3/4 cup warm water into mixer.  The warm water will help to dissolve the Meringue Powder

2.  Add 4 T Meringue Powder and 1 t of Cream of Tartar and mis with paddle til frothy

3.  Add half of the powdered sugar, Glycerin, and vanilla.  Mix til chunky

4.  Add 2nd half of p[powdered sugar  Mix on slow and then medium and then high til it turns white, about 1-2 minutes.  Like Marshmallow

5.  Then take out a small amount and add gel food coloring and this is your decorator frosting.

6.  Take more frosting for flood and add food coloring and then water slowly til you run a knife through it and to 20 and the line should be gone.

BRANDY USES TIPLESS BAGS AND AMERICOLOR GEL.

Julia (Harlow) Doolittle's Cinnamon Twists (from Karen Harrison)

 

1-1/2 cup warm water

2 T sugar

1 t. salt

1 egg

1 T yeast

4 C flour

1/2 C melted butter (melt in a flat container, like a pie plate)

Heat water in the microwave for 2 minutes.  Add water to sugar and salt.  Add 1 cup flour and mix.  Add egg, mix.  Add yeast, mix.

Slowly add the remaining flour until the dough pulls away from the side of the bowl.  It may not take all the flour or you may need a littl more.

Cover and allow the dough to rise for about 10 minutes.

Place dough on floured surface and roll out to the size of your pan.  Using a pizze cutter cut the dough vertically in thirds, then horizontally in 12-15 strips depending on the pan size.  

Dip each regment in the butter on both sides, twist and plac ein pan. To fir them all in the pieces are almost touching.

Sprinkle with cinnamon and sugar miture. Allow to rise for 30 miknutes, bake at 400 for 10-12 minutes.  Allow the twists to sit for 5 miknutes befroe frosting.

Frost with butter cream frosting.

Karen shared the story behind making them. I think they were living in Japan and she was supposed to make cinnamon rolls for Seminary. The morning a gal from the ward was going to pick the cinnamon rolls up, Karen had totally forgotten about making them. She realized it just a couple hours before the lady was to arrive. She was a mess and broke down in tears. Her daughter suggested she just make her breadsticks and frost them. She had just enough time and sent the iced breadsticks out the door without even trying them. She made them later and although they were pretty good, she tweaked the recipe a bit by adding a little more sugar and an egg. The new recipe was a quick substitute for regular cinnamon rolls.

Cast-Iron Skillet Chocolate Chip Cookie

 A cookbook recipe exclusively for All-Access members from  Cook It In Cast Iron (americas test kitchen)

 WHY THIS WORKS

A cookie in a skillet? We admit this Internet phenom made us skeptical. . . until we tried it. Unlike making a traditional batch of cookies, this treatment doesn't require scooping, baking, and cooling multiple sheets of treats; the whole thing bakes at once in a single skillet. Plus, the hot bottom and tall sides of a well-seasoned cast-iron pan create a great crust on the cookie. And this treat can go straight from the oven to the table for a fun, hands-on dessert—or you can slice it and serve it like a tart for a more elegant presentation. What's not to like? We cut back on butter and chocolate chips from our usual cookie dough recipe to ensure that the skillet cookie remained crisp on the edges and baked through in the middle while staying perfectly chewy. We also increased the baking time to accommodate the giant size, but otherwise this recipe was simpler and faster than baking regular cookies.

INGREDIENTS

12 tablespoons 

¾ cup packed (5 1/4 ounces) 

½ cup (3 1/2 ounces) granulated sugar 

2 teaspoons 

1 teaspoon salt 

1 large egg plus 1 large yolk

1 ¾ cups (8 3/4 ounces) all-purpose flour 

½ teaspoon baking soda 

1 cup (6 ounces) 

Death by Chocolate all Sister Carol Paxton

 Make a chocolate cake in 9x13" pan

2 pkg chocolate mousse (or pudding) prepare as directed

16 ox container of Cool Whip (thawed)

5-6 regular size Heath Bars

1.  Cut cake into bite-size pieces and [lace half in a punch bowl.

2.  Spoon half the pudding or mousse over the cake

3.  Spoon half of the coolwhip over the mousse

4.  Crush Heath Bars and put half on top.

5.  Repeat steps 1-4 and enjoy.

Japanese Clear Soup like from Fujiyama

 

Japanese Clear Soup Recipe

This classic Hibachi restaurant favorite is a light and healthy soup to soothe the soul.

Prep Time5 mins

Cook Time1 hr 5 mins

Total Time1 hr 10 mins

Course: Soup

Cuisine: Japanese

 

Servings: 10 cups

 

Calories: 46kcal

 

Author: Sommer Collier

Ingredients

• 2 teaspoons sesame oil (or peanut oil)
• 8 cups chicken broth
• 4 cups beef broth
• 4 cups water
• 1 large sweet onion, peeled and cut into wedges
• 3 cloves garlic, peeled and smashed
• 2 large carrots, cut into chunks
• 2 inch piece fresh ginger, sliced
• 4 whole scallions, chopped
• 10 button mushrooms, sliced thin
• salt

Instructions

• Place a large 8-quart stock pot over medium-high heat. Add the oil and place the onion, garlic, carrots, and ginger in the pot. Sear the veggies on all sides to caramelize, making sure not to burn the garlic.
• Pour in the chicken broth, beef broth, and water. Bring to a boil. Lower the heat to a low boil and simmer for at least one hour.
• Use a skimmer to remove the vegetables from the broth. Taste, then salt as needed.
• To serve: ladle hot broth into bowls and sprinkle chopped scallion and sliced mushrooms over the top.

Notes

In restaurants, this soup is made several days in advance to allow the flavors to deepen. It's not only a great leftover; it actually tastes better on the second day. If you have time, make it ahead, then rewarm the soup before adding the scallions and mushrooms.

Nutrition

Serving: 1cup | Calories: 46kcal | Carbohydrates: 5g | Protein: 3g | Fat: 1g | Saturated Fat: 0g | Cholesterol: 0mg | Sodium: 466mg | Potassium: 360mg | Fiber: 0g | Sugar: 2g | Vitamin A: 2405IU | Vitamin C: 16.3mg | Calcium: 35mg | Iron: 0.8mg

Cheesecake Factory brown bread

For Yeast Mixture

1 1/2 cup or 375ml water 1 tbsp or 12g sugar 1 packet or 7g yeast For Dough 2 cups or 240g bread flour 1 3/4 cups or 210g wheat flour 2 tsp or 12g salt 1 tsp or 2g Postum 2 tsp or 4g cocoa powder 1/4 cup or 85g honey 2 tbsp or 40g molasses 1 tbsp or 14g butter 1 tsp or 5g oil

Method I like to start by preparing the yeast mixture. To make the yeast mixture we’re gonna take about 1 1/2 cup or 375ml of water to which we’re going to add 1 tablespoon or 12g of sugar and one packet or 7g of dry active yeast. Stir everything up nicely and put it to the side for 5-10 mins or until bubbles form. Then we’re gonna take about 2 cups or 240g of bread flour and 1 and 3/4 cups or 210g of wheat flour. By the way, you can use all-purpose flour instead of bread flour and it turns out fine. Next Add, 2 tsp or 12g salt, 1 tsp or 2g instant coffee, 2 tsp or 4g cocoa powder. Mix all of the dry ingredients up then add 1/4 cup or 85g honey, tbsp, or 40g molasses. Start mixing it. You can use a mixer or do it by hand. Knead until dough becomes soft, while kneed add about 1 tbsp or 14g butter. Finally, shape the dough into a ball and cover it with 1 tsp or 5g oil . Let it rest for 1 hour. After one hour you wanna take out your dough and Lightly dust it with some flour. Some people don’t like to use flour you can also wet your hands and work the dough. At this step, you are removing any air remaining in the dough. Doing this will remove any air pockets and help make a finer bread. I cut this dough ball into 4 smaller balls. You can shape them in any way you like I went for small baguettes shaped bread. Next, we will add some oatmeal on a plate. We’re gonna top our bread off with some oatmeal as that’s how this bread served at the Cheesecake Factory. To apply the oatmeal first take some water and apply it on top of your bread then place your dough on the plate. For added measure sprinkle some more oatmeal from the top so it adheres properly. Again we are gonna let dough reset for another hour before baking. Finally, bake it at 350°F or 180°Celciius for about 30 to 35 minutes. Once you take it out from the oven wait for at least 15 minutes before cutting the bread. That's pretty much it. Hope you like and enjoy it!

Susan Hansen's Beef Vegetable Soup

 Susan Hansen made us this delicious soup.  She said it makes a HUGE amount so either cut it down or freeze some or share with someone else.

1/2 cabbage - cut up into small pieces

6 carrots - peeled and sliced

6 celery - cut into small pieces

6 potatoes - peeled and diced

1 large sweet potato (opt) - peeled and diced

1 large onion - peeled and diced

1 T minced dried garlic

1 t. salt

2 pounds browned ground beef

2 - large cans of tomato juice

3 - 16 oz cans of beef broth

Boil all together ntiil veggies are tender - approx 1/2 hour

At the end add:

1 or 2 cans of corn

frozen peas

1 T vinegar

1 T sugar

1 t sweet basil 0 dried

1 more T dried minced garlic

warm through.  Eat and enjoy!

Freezes very well for quick meals.

Pam Barlows Reubens

 For several years we have spent St. Patrick's Day with Pam and Ken Barlow who prepared our whole dinner:  Corned Beef Reuben, Jello Jigglers in green, Shearers Chips, Pickles, Green Koolaid.  2020 was the last day we were together because COVID shut down the world and our times together.  We hope for another St. Paddy's Day celebration in 2022, if we live that long.  But for this year, 2021, we will be celebrating separately.

Corned Beef with the packet of seasoning...place in a pan of water.  Simmer SLOWLY..flip a few times until the beef is fork tender

Remove beef  to a sheet and place a plate, or a pan or a meat press on top til it cools totally

Refrigerate and when ready trim off the fat.  Slice against the grain so it remains tender.

Heat saurkraut and totally drain.

Layer Rye Bread, corned beef, saurkraut, Swiss Cheese.  Butter the outside of the bread and grill.  If not fully warmed, place in the microwave for a short time til cheese becomes soft.  Serve with Thousand Island Dressing and all the sides.

No Knead, No Breadmachine Milk Bread Rolls

        BUT DEFINITELY YOU CAN USE A KITCHEN MACHINE..as the dough rises throughout the course it will become as you would expect it to.

220 g. Lukewarm Milk

2 t dry yeast

30 g sugar

60 g condensed milk

1 t salt

350 bread flour

50 g melted butter

GLAZE--20 g softened butter, 20 g condensed milk

In a bowl place milk and yeast and mix it well to melt the yeast.  Let sit a couple of minutes

Add the condensed milk, salt and sugar.  Mix it well

Put in the bread flour and mix it roughly

Add melted butter and mix until the butter is soaked (40 seconds at least)

Cover it and rest for 20 minutes in warm kitchen

Fold it 10 times and rest it another  30 minutes

Fold it 10 times again and over it and ferment for an hour.

Remove the gas and divide into 5 equal parts.

Make each piece round and rest it 15 minutes

Keep one ball as is.  Roll each of the remaining 4 pieces into a elongated oval and roll up from short end, Pinch the sealing.  

Lightly grease a 9" pan (springform pan worked well).  

Take the rolled up ovals and cut into 4 equal pieces and place the 20 sliced standing up around the edge of the pan and the one remaining ball in the middle.

Cover with plastic wrap and allow to rise til it is about the night of the pan

Bake it on a 350 oven for 20 minutes

MIX THE GLAZE TOGETHER AND BRUSH ACROSS THE ROLLS.

PASTEL EGGS!

 

Took me through 3 websites to find it...wow!

Top secret...for Mom!

https://www.smartschoolhouse.com/holidays/colored-deviled-eggs