Farmhouse Bread Recipe

Photo Credit: Pixie

Ingredients: 

• 2 (¼ ounce) packets yeast
• 1 cup warm water
• 2 tablespoons salt
• ¼ cup sugar
• 6 tablespoons shortening
• 3⅓ cups warm water
• 10 -12 cups flour

Directions:

1. Dissolve yeast and 1 cup warm water in a large mixing bowl. Let rest 10-15 minutes.
2. Add salt, sugar, shortening and 3⅓ cups warm water.
3. Gradually mix in 10 cups of flour. Add up to 2 more cups until dough is no longer sticky.
4. Knead for 10 minutes. Cover the bowl and let rise for 1 hour until dough doubles in size.
5. Punch down dough, form into 4 loaves, place into loaf pans and let rise again until double in size (about an hour).
6. Place in preheated oven at 375 degrees and bake until golden brown (about 35 Minutes).
7. This recipe also works well halved.
8. For whole wheat bread, substitute 4 cups of whole wheat flour mixed with 6 to 8 cups of white flour.
9. I cool slice and freeze the extra laoves for later.

Note: Serves 4

Original Recipe: food.com

Grapes with Goat Cheese Dipped in Pecans

Ingredients: 

• 1 bunch seedless grapes (green, red, or globe)
• 1 Package of Goat Cheese
• 1/4 cup Pecans (toasted and chopped small)
• 2 cups (or more) Bourbon
• dash of fresh grated nutmeg (optional)

Directions:

1. Marinade the grapes in Bourbon for at least 6 hours, but up to 2 days.
    
2. Roll the goat cheese into several balls about 1 inch in diameter.
    
3. Roll the goat cheese balls in the toasted, chopped pecans (optional: that have been mixed with a dash of nutmeg).
    
4. On a small tray, heat the goat cheese pecan balls at 300F for about 3-5 minutes just til warm.
   
5. Using garnish toothpicks, skewer one grape and then one warm goat cheese ball at a time, then place on a serving platter.

Note: Easy, Quick making



Original Recipe: showfoodchef.com

Strawberry Cream Cake

Photo Credit: Amy Wisniewski

Ingredients: 

For the berries:

• 2 pints strawberries, rinsed and hulled (about 4 cups)
• 2 tablespoons granulated sugar
• 1 tablespoon freshly squeezed lemon juice (from about 1/2 medium lemon)
• 1 1/2 teaspoons vanilla extract
• 1 teaspoon finely grated lemon zest

For the cake:

• 2 cups cake flour
• 2 teaspoons baking powder
• 1/4 teaspoon fine salt
• 1/2 cup vegetable oil
• 1/4 cup water
• 1 teaspoon lightly packed finely grated lemon zest
• 2 teaspoons vanilla extract
• 6 large eggs, separated
• 1 1/2 cups granulated sugar

For the filling:

• 1/2 cup mascarpone cheese
• 1/2 cup heavy cream

For the frosting:

• 1 tablespoon vanilla extract
• 6 tablespoons granulated sugar
• 3 cups heavy cream

Directions:

For the berries:

1. Combine all ingredients in a medium nonreactive mixing bowl and toss to thoroughly coat strawberries. Let macerate at room temperature at least 20 minutes before using.
2. Strain macerated berries and reserve syrup separately.

For the cake:

1. Heat oven to 350°F and arrange rack in upper third. Butter and flour two (8-inch) cake pans. Sift flour, baking powder, and salt together into a mixing bowl; set aside.
2. In the bowl of a stand mixer fitted with the whip attachment, combine vegetable oil, water, lemon zest, vanilla extract, egg yolks, and 1 1/4 cups of the sugar. Whip on medium speed, until mixture is airy and light in color, about 5 to 7 minutes. Turn off the mixer and scrape down the sides of the bowl; add dry ingredients and whip until smooth, about 1 minute more.
3. In a clean bowl, whip egg whites to medium peaks. Add remaining 1/4 cup sugar and continue whipping until stiff peaks form, about 1 minute more. Using a rubber spatula, fold 1/4 of the egg whites into the cake batter until evenly incorporated; gently fold in remaining egg whites until just combined.
4. Divide batter between prepared cake pans. Bake until surface of cakes springs back when pressed and a toothpick or cake tester inserted into the center comes out clean, about 30 to 35 minutes. Remove cakes from the oven, and let cool 15 minutes. Run a knife around the perimeter of each, and turn them out onto wire racks to cool completely. Meanwhile, make the filling and the frosting.

For the filling:

1. Combine mascarpone cheese and heavy cream in the bowl of a stand mixer fitted with the whisk attachment, and whip until stiff peaks form, about 2 minutes. Cover and refrigerate until ready to use.

For the frosting:

1. Place the cleaned bowl of the stand mixer and the whip attachment in the freezer for 10 minutes. Combine vanilla extract, sugar, and heavy cream in the chilled bowl and whip at medium speed until medium peaks form, about 2 minutes.
2. Cover and refrigerate until well chilled, at least one hour. (The frosting can be prepared up to 12 hours ahead.)

To assemble:

1. Using a long serrated knife, trim the tops of the cakes as necessary so they are level. Place cake rounds on a clean, dry surface and, using a pastry brush, brush 1/2 of the reserved strawberry syrup on the cut side of the first cake round; repeat on the cut side of the second cake round.
2. Evenly spread 1/4 of the mascarpone filling over the cut side of the bottom cake layer. Arrange strawberries standing upright, stem end down, over the mascarpone layer and trim as necessary to create an even layer. Cover berries with the remaining filling, being sure to fill in any empty space.
3. Place second cake layer over mascarpone and strawberries, cut side down, pressing gently to secure it. Using an offset spatula or a long, thin spatula, spread 3/4 cup of the frosting in a thin layer over the top and sides of the cake. Return remaining frosting and cake to the refrigerator until frosting on cake is set, about 15 minutes.
4. Spread the remaining frosting all over the top and sides of the cake. Let sit in the refrigerator at least 15 minutes before serving.

Original Recipe: chow.com

Summer Pasta Recipe

Ingredients: 

• 300 g spaghetti
• 10-12 x vine-ripened small tomatoes, quartered
• 8 x Boccaccio balls, quartered
• 1 x cucumber, chunky diced
• 200 g Italian prosciutto, thinly sliced
• 1 handful pine nuts, lightly toasted
• 1 handful basil leaves, roughly chopped
• 30 ml olive oil, plus extra to drizzle
• 30 ml balsamic vinegar
• 1 clove garlic, peeled but kept whole
• ¼ teaspoon salt flakes
• 1 pinch black pepper, freshly ground

Directions:

1. Bring to the boil plenty of salted water, and add spaghetti and whole peeled garlic clove. Follow cooking instructions on packet for timing.
    
2. Whisk vinegar, salt and pepper together in a large serving bowl, then add oil in a thin drizzle while still whisking. Taste and add more oil if too vinegary.
    
3. While the pasta is cooking, add tomatoes and cucumber to dressing and toss to combine. Add Boccaccio, pine nuts and basil gently mix together. Stand at room temperature while the pasta is cooking, so the flavors have time to mingle.
    
4. Remove garlic clove from pasta water after 6 minutes, slice thinly and toss through tomato mixture.
    
5. Once pasta is cooked al-dente, drain and add immediately to bowl with other ingredients. Allow to stand for a few minutes before serving, so that the pasta can absorb the dressing liquid.
    
6. Serve either warm or room temperature with a drizzle of olive oil and the prosciutto roughly torn over each serve.

Note:Serves 4, Exclude the prosciutto and you have a vegetarian dish (delicious as well).

Breakfast Pie

Ingredients: 

• 8 short bacon slices
• 2 large eggs, beaten
• 3 tablespoons whole milk
• handful of chives, finely chopped
• handful of spinach, roughly chopped
• Salt and pepper
• 1 sheet puff pastry
• 2 hard-boiled eggs, peeled
• 1 egg, lightly beaten for egg wash

Directions:

1. Preheat the oven to 425°F and place a baking tray on the middle rack of the oven.
2. Cook the bacon in a frying pan over medium–high heat until lightly colored, then remove and drain on paper towel.
3. Put the eggs and milk in a mixing bowl, stir to combine, then stir in the chives and spinach. Season with salt and pepper.
4. Grease a 8 × 4 1/2 inch ceramic dish or baking dish. Line the dish with the puff pastry, gently pressing the pastry down so it fits in all the corners. Leave the pastry hanging over the rim of the dish.
5. To assemble, arrange 4 bacon slices in the base of the dish, then place the hard-boiled eggs on top. Pour the egg and spinach mixture into the dish, then jiggle the dish a little to get rid of any air pockets. Place the remaining bacon over the top.
6. Lift the pastry up from the longest sides and fold them towards the center, sealing the mixture inside. Trim off the shorter ends of the pastry, then fold them inwards and press down to seal. Decorate the dish with some of the pastry offcuts. Brush the pastry with the egg wash and then use a knife to make a few incisions in the top of the pastry, to let the steam out when baking.
7. Place the pie on the hot baking tray and bake for 20 minutes, then reduce the oven to 350°F and bake for a further 20 minutes, or until the pastry is light golden brown. Serve hot.