Chicken Parmesan CrockPot Recipe

The Ingredients:


--2-4 boneless, skinless chicken breast halves
--1/2 cup bread crumbs
--1/4 cup parmesan cheese
--1/2 t Italian Seasoning
--1/4 t black pepper
--1/4 t kosher salt
--1 T olive oil
--1 beaten egg
--sliced mozzarella cheese
--favorite jarred marinara sauce



The Directions:


--spread the 1 T of olive oil into the bottom of your crockpot stoneware insert
--whip the egg with a fork in a separate bowl
--mix the bread crumbs with the seasonings and the parmesan cheese in another separate dish
--dip the chicken into the egg, then into the bread crumb mixture, coating both sides with crumbs, cheese and seasonings
--place the chicken breast pieces in the bottom of the crock
--layer 2-3 slices of mozzarella cheese on top
--cover with entire jar of marinara sauce
--close lid and cook on low for 6-7 hours or high for 3-4. If your chicken is still frozen, it will take longer.
Serve with your favorite pasta. We chose penne brown rice pasta from Trader Joe's.

pupusas

How to make Pupusas
19

Apr

2010

https://mycrazylocuras.wordpress.com/2010/04/19/how-to-make-pupusas/

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by kellydarlene in Uncategorized Tags: cooking, el salvador, mi cocina, PUPUSAS, recepies





1.Chicharon: This is the Meat filling that pupusas are made of. This is cooked(fried) pork cubes. Preferably with some fat on them this will make it crispier when you cook them. You will need the following ingredients to cook the “chicharon”:
•1 Tomato
•1 Green Pepper
•1Onion
•Garlic( to taste)
Dice up these ingredients and place in a pan with the cubed pork, season to taste ( with salt, adobo, and sazon)….if you don’t have these handy you can use whatever seasoning you have handy. Cook meat until brown. You want to have them brown and begin to form a crust. After the meat is fully cooked, place in food processor and chop up. make sure it is well blended, you don’t want big pieces. Make sure that the meat is well seasoned.


Cheese Filling:

1.Mozarella cheese
2.Onion
3.Green Pepper
Cube all of the ingredients and place in the food processor. Make sure it is well blended. It will look soft, doughy.

the dough you will need is corn flour. This is very simple. All you will do is pour the flour into a bowl and gradually add water. mix well using your hands until it is firm. You do not want it to be too dense and dry. make sure it is soft, and you can form small round balls.

he slaw ( Curtido)….For this all you need is a head of cabage, vinegar and salt. YOu will shred the cabage as thin as possible. For every cup of vinegar you add, also add one cup of water. season with salt and Oregano. Let it sit it sit, this will pickle the cabbage. You can add shreded carrots, onions, purple cabbage, or even jalapeños if you like. ( the longer it sits the better it tastes!) You can also make salsa….This is very simple. All you need is a can of whole tomatoes, put them in the blender add some salt, after you blend them place in a small sauce pan and simmer for about 10 mins. Add oregano and salt to taste.



First you need to form something that looks like this!….Not too big.

Next,…Flatten it out…as if ur making a tortilla.

Now you can add whatever filling you want. just cheese or just meat,….or both!

(a good tip is to keep your hands moist always, this will keep the dough from sticking and the filling from coming out.) You can use oild or water to keep your hands moist.



Once you have flattened it out again,…Place on the griddle and let it cook!….Do not turn too soon or it will break on you,….you will know when to turn it when the edges begin to look a little yellow…A fully cooked pupusa will look like this…..nice and brown. the dough should be firm when you touch it. if it feels mushy,…it is not done yet. You don’t wanna eat raw dough…..

Well that is it! You now know how to make pupusas!!!!!

homemade chocolate syrup!

i stole this recipe from lisa's blog... very addicting and good

½ cup cocoa powder
1 cup water
2 cups sugar
⅛ teaspoon salt
¼ teaspoon vanilla

Mix the cocoa powder and the water in a saucepan. Heat and stir to dissolve the cocoa. Add the sugar, and stir to dissolve. Boil for 3 minutes over medium heat. Be careful not to let it get too hot and boil over! Add the salt and the vanilla. Let cool. Pour into a clean glass jar, and store in the refrigerator. Keeps for several months, but trust me it will be gone before then. Yields two cups.

frozen fruit dessert

1 can crushed pineapple
6 mushed up bananas
can of whole cranberries
tub of whipped cream (2 cups)
2 cups marshmellows

drain pineapple, mash bananas, combined all ingredients ina casorrole dish, freeze and enjoy

(stole from levi at the riv)

candy

Calibrate your thermometer!!!
At sea level, water boils at 212º. Recipes are written for sea level. To check the accuracy of your thermometer and to adjust for differences in elevation, follow these steps:

1. Pour a couple of inches of water in small pan.
2. Clip candy thermometer to side of pan.
3. Bring water to boil. Boil 5 minutes.
4. Checking at eye level, note the temperature of the boiling water.
5. Adjust the temperatures in your recipe accordingly.
6. Discard water and dry pan and thermometer.

For example: If your recipe tells you to cook a syrup to 242º, but your water boiled at 203º, subtract 9º from the final temperature on your recipe. You will boil your syrup to only 233º.

NOTE: Watch all candies carefully, especially the last 10º of cooking, as temperatures can spike quickly.

FOR RECIPES USING A THERMOMETER: Use both the thermometer AND the cold water test.

3 ¾ cups powdered sugar = 1 pound
2 ¼ cups brown sugar = 1 pound

Old Fashioned Taffy



1 1/4 cups granulated sugar

3/4 cups corn syrup

1/2 cup cold water

2 Tbsp. butter

3 Tbsp. vinegar

1/2 teaspoon vanilla extract

1 drop red food coloring concentrate



1. In a 4-quart saucepan, combine sugar, corn syrup, water, butter and vinegar.

2. Stir and cook on high heat until the mixture boils rapidly. Wipe down the sides of the pan, the thermometer, and wash your candy paddle. Turn down your stove temperature to medium/high.

3. Stop stirring and let boil to 252° F, or until a bit tested in cold water forms a fairly hard ball.

4. Remove from heat and add flavoring and coloring.

5. Without scraping the saucepan, carefully pour hot syrup onto buttered marble slab.

6. Fold cooled edges to center with dinner knives on the cutting board until mixture is cool and thick enough to pull by hand. Butter hands and pull by hand until taffy lightens in color becomes difficult to pull.

7. Form into a rope and, using greased kitchen shears, cut into 1-inch lengths. Spread out on marble slab so pieces don’t touch each other. Allow to cool a bit before wrapping.

Sugared Walnuts
3 cups walnut halves
1 cup sugar
½ cup water
1 teaspoon cinnamon
1 teaspoon salt
1 ½ teaspoon vanilla

1. Heat oven to 350º. Place nuts on baking sheet and bake nuts in oven for 10 minutes, stirring often. Remove from oven and let cool.

2. Meanwhile, cook sugar, water, cinnamon and salt in 2 quart saucepan over medium heat to 236º without stirring.

3. Remove from heat and add vanilla and nuts. Stir to coat nuts.

4. Turn nuts out onto waxed paper. Separate and let cool.

English Toffee
2 cubes butter
2 Tablespoon water
1 cup sugar
½ bag (12 oz.) milk chocolate chips (1 cup)
1 cup chopped walnuts

1. Put half of the nuts in the bottom of a buttered 9 x 13 metal pan.

2. Measure and set chocolate chips aside (these will be used on top of the toffee – the heat of the candy will melt them when placed on the candy).
3. Put butter, water, and sugar in 4 quart saucepan. Bring the mixture to a boil and immediately wash down the sides of the pan.

4. During cooking, the candy will brown on the bottom of the pan. Cook on medium-high heat, stirring occasionally until candy smokes and becomes the color of a brown paper grocery bag. This takes between 10 and 20 minutes.
5. Pour syrup over the nuts. Do not scrape the pan.
6. Sprinkle the chocolate chips over the top. Spread. Cover this with chopped nuts. 6. Place in refrigerator or freezer to set.
Tips: Stir until caramel color, keep the heat on medium-high, and don’t scrape sides of pan while boiling or pouring into 9x13 pan.



Super-Easy Fudge – Adapted from BCC pg. 189

1 can (14 oz) sweetened condensed milk

1 bag (12 oz) semisweet chocolate chips (2 cups)

1 ½ cups chopped nuts, if desired

1 teaspoon vanilla



1. Place a sheet of waxed paper in bottom of 8-inch square pan, allowing sides to stand up. When your fudge has cooled, this will allow you to easily lift the fudge out of the pan for cutting. Spray with cooking spray.

2. In 2-quart saucepan, heat milk and chocolate chips over low heat stirring constantly, until chocolate is melted and mixture is smooth; remove from heat.

3. Quickly stir in nuts and vanilla. Spread in pan. Refrigerate or freeze about 1 hour 30 minutes or until firm. Lifting with wax paper, remove from pan and cut into 1-inch squares.



Variations (NOT used in lab, but fun at home):

Super Rich Fudge: Add one ounce unsweetened baking chocolate with chocolate chips. Mint Fudge: Use ½ chocolate chips and ½ mint chips

Peanut butter Fudge: Use ½ chocolate chips and ½ peanut butter chips.



Marshmallows

1 cups sugar 1 egg whites, beaten stiff

1 tablespoons corn syrup 1/2 teaspoon vanilla

1/2 cup hot water dash of salt

1/3 cup chopped pecans

1 envelopes unflavored gelatin 3 tablespoons cup coconut

1/4 cup cold water 3 tablespoons decorative sprinkles

1/4 cup powdered sugar



1. Calibrate thermometer. Combine the sugar, corn syrup and hot water in a heavy small saucepan over high heat. Place lid on pan and allow steam to escape for 2 minutes (this will wash the crystals off the sides of the pan). Remove the lid and boil on medium-high heat to soft ball stage, 238°.

2. While the above mixture is cooking do the following: In a large mixing bowl (use your KitchenAid with the wire whip attachment), beat the egg whites until stiff, but not dry, and add the vanilla and salt to them.

3. Transfer the beaten egg whites to another bowl.

4. Combine the unflavored gelatin and the cold water in the large mixing bowl (use the KitchenAid with the wire whip attachment again). Whip until foamy and stiff.

5. As you continue to whip the gelatin mixture, pour the hot syrup slowly (the stream should be no bigger than a wooden match stick) into the gelatin mixture. Do not scrape the pan.

6. Beat on high until the mixture begins to thicken. It will look like whipped cream. While continuing to beat, and before mixture cools too much, add the beaten egg whites to the mixture.

7. Lightly spray a 9 x 9 cake pan with cooking oil spray. Pour the candy into the pan.

8. Place in refrigerator or freezer to set quickly.

9. Prepare a 2 cup measuring cup with boiling water.

10. When the marshmallows are thoroughly set, dust with powdered sugar and cut with scissors into 1 inch squares.

11. Roll the marshmallows in nuts, coconut, decorative sprinkles, or powdered sugar.

Rolo Turtles
25 rolo candies
25 small pretzel
25 pecan halves

Arrange the pretzels on a cookie sheet. Place a rolo on the top of each pretzel. Place in the oven at 250 degrees until the rolo starts to melts, about 5 minutes. Remove from the oven and top with a pecan half.

Divinity
4 cups granulated sugar
1 cup light (not dark) corn syrup
3/4 cup water
1/4 tsp salt
3 egg whites (room temperature)
1 cup walnuts, chopped
1 tsp vanilla

1. Calibrate thermometer. Combine sugar, corn syrup, water, and salt in 4 quart saucepan. Stir and cook on high until sugar is dissolved. Wash down the sides of the pan. Turn the heat down to medium/high and cook to 265°.

2. While the sugar mixture is cooking, beat egg whites in a large KitchenAid mixer with wire attachment until stiff, but not dry.

3. When the syrup mixture reaches 265°, remove from heat and pour in a fine stream (no bigger than a wooden match stick), beating constantly, into stiffly beaten egg whites. Do not scrape the pan.

4. Continue beating until mixture holds its shape and looses its gloss. Watch carefully; stop beating the instant it begins to lose its gloss!

5. Gently stir in the vanilla. Scoop out half the batch to serve without nuts. Add the nuts to the remaining divinity and scoop onto waxes paper. Have three people ready with two spoons each. Immediately drop by teaspoons onto waxed paper. Do not allow the candy to set before it gets dropped onto waxed paper.

Peppermint Bark – Adapted from BCC pg. 194
1 package (16 oz) vanilla-flavored candy coating (almond bark), broken into pieces
24 hard peppermint candies

1. Place peppermint candies in heavy plastic bag; crush with rolling pin or bottom of small heavy saucepan.

2. Pour crushed candies into wire strainer. Shake strainer over melted coating until all of the tiniest candy pieces fall into the coating; reserve the larger candy pieces to top candy.

3. Cover cookie sheet with waxed paper.

4. In 8-cup microwaveable dish, place candy coating.

5. Microwave uncovered on high about 1½ minutes, stirring every 30 seconds. Until almost melted. Stir until smooth.

6. Stir coating and peppermint to mix evenly.

7. On wax paper-covered cookie sheet, thinly spread coating mixture. Sprinkle with remaining candy pieces. Let stand about 1 hour or until cool and hardened. Break into pieces.

Peanut Brittle – Adapted from BCC pg. 191
1 ½ teaspoons baking soda
1 teaspoon water
1 teaspoon vanilla
1 ½ cups sugar
1 cup water
1 cup light corn syrup
3 tablespoons butter or margarine
3 cups unsalted raw Spanish peanuts



1. Calibrate thermometer. Heat oven to 200 degrees F.

2. Grease two 15 ½ x 12-inch jelly roll pans with butter; keep in oven. (Keeping the pans warm allows the candy to be spread 1/2 inch thick without it setting up).

3. Grease long metal spatula with butter; set aside.

4. In small bowl, mix baking soda, 1 teaspoon water and vanilla; set aside.

5. In 4-quart saucepan, mix sugar, 1 cup water and the corn syrup.

6. Cook over high heat, stirring constantly until mixture boils. Wash down sides of the pan and wash your stirring spoon. Turn the heat down to medium/high. Cook, stirring occasionally, to 240 degrees F. on candy thermometer or until small amount of mixture dropped into cup of very cold water forms a soft ball that flatten when removed from water.

7. Stir in butter and peanuts. ***THIS IS MOST TYPICALLY WHERE YOU WILL BURN THE RECIPE. BE CAREFUL!!!*** Cook over medium heat, stirring constantly, to 300 degrees F or until small amount of mixture dropped into cup of very cold water separates into hard, brittle threads. (Watch carefully so mixture does not burn.)

8. Immediately remove from heat. NOTE: As this syrup is extremely hot and continues to cook itself, you may wish to remove your brittle 5º sooner than the recipe indicates and watch the thermometer to get to right temperature off of heat. Quickly stir in baking soda mixture until light and foamy.

9. Pour half of the candy mixture onto each cookie sheet and quickly spread about 1/2 inch thick with buttered spatula. Do not scrape the pan. Cool completely, at least 1 hour. For lab, you may place in freezer for quick cooling. Break into pieces. Store in an airtight container for up to 2 weeks.



Buckeye Candy

Candy:

1 stick softened butter

1 3/4 c. (1 18 oz. jar) creamy peanut butter

1 tsp. vanilla

3-3 ¾ cup confectioners' sugar

Chocolate Coating:

1 (12 oz.) pkg. semi-sweet chocolate chips (2 cups)

1 tbsp. vegetable shortening



Candy:

1. Cream butter, peanut butter, and vanilla together, adding confectioners' sugar gradually until proper consistency is reached. It should be stiff enough to form into a ball and keep its shape, but not dry and crumbly.

2. Roll candy into 3/4-inch balls and place on wax paper-lined cookie sheet. ..


Coating:

3. In your smallest saucepan, melt chips and shortening together over low heat.

4. Keep chocolate mixture over low heat while you dip each candy.

5. Using a toothpick, dip each ball, covering all but the tip of the candy ball or using a zip-lock bag with the corner barely cut away (1/16 inch), pipe the chocolate over the balls.

6. Place candy on sheet to cool in freezer or refrigerator.

Crunchy Peanut Clusters – Adapted from BCC pg. 193
1 package (24 oz) vanilla-flavored candy coating (Almond bark)
¾ cup creamy peanut butter
4 cups Cheerios cereal
2 cups miniature marshmallows
2 cups dry-roasted peanuts

1. In 4-quart sauce pan, melt candy coating over medium-low heat, stirring frequently.
2. Stir in peanut butter until mixture is smooth. Take off heat.
3. Add remaining ingredients; stirring until completely coated.
4. On waxed paper or cookie sheet, drop mixture by heaping teaspoons.
5. Let stand about 1 hour or until firm. Store tightly covered.

Easy Caramel Popcorn Balls



2 ¼ cups brown sugar

1 cube butter

1 cup light corn syrup

1 can sweetened condensed milk

4 batches (1/3 cup each) of unpopped popcorn



1. Pour 1/3 cup of popcorn into popcorn popper. Turn on and pop the popcorn. Repeat 3 times, until you’ve popped 4 batches of 1/3 cup of popcorn. Put popped popcorn in multiple bowls. Don’t overfill bowls, or you won’t be able to stir hot caramel sauce into popcorn.

2. Calibrate thermometer. In a 4-quart saucepan, boil the brown sugar, butter, and corn syrup on medium-high heat. When the mixture boils, wash down the sides of the pan and the thermometer. Wash your spoon.

3. Add the sweetened condensed milk and cook, stirring constantly to the soft ball stage (235º).

4. Pour over the popped popcorn. Do not scrape the pan. Stir well. Form into popcorn balls and wrap individually in plastic wrap.



Microwave Lollipops
1 C. sugar

1/2 C. light corn syrup

desired flavoring and coloring



1. Insert sticks in molds, and place on greased marble slab or foil-lined cookie sheet.

2. Stir ingredients together in a clear 8 C. glass, microwave safe, mixing bowl.

2. Cover with plastic wrap. Microwave on high for 3 minutes.

3. Being careful of the hot steam, carefully remove plastic wrap and stir.

4. Cover with new plastic wrap and microwave 3 more minutes. Watch carefully and remove from the oven before the 3 minutes if the syrup becomes darker than a medium yellow color.

5. Remove plastic wrap. Stir in food coloring and flavoring. Do not measure in advance.

(1/8 tsp. oils, 1/2 tsp. extracts)

6. Pour candy into molds until the molds are halfway full. “Free form” any candy that is left over. (If necessary, roll each stick to coat the back with candy.)

7. Repeat all of these steps and make another batch, using different flavor and color. DO NOT save time and double the recipe. Remember your readings about doubling candy recipes? It’s not a good idea. Just make two separate batches.

apple pie

Apple Pie



Pastry 2 ½ C. flour 3/4 C. shortening

3/4 tsp. salt 8 to 10 Tablespoons (1/2 c. plus 2 T.) ice cold water



1. Combine flour and salt in a mixing bowl.

2. Gently cut in shortening with a pastry blender until pea sized.

3. Sprinkle 6 tablespoons of the cold water over flour mixture, tossing lightly with a fork. Add the remaining water 1 tablespoon at a time, tossing with a fork, and press to the side of the bowl until all is moistened.

4. Divide dough in half, and gently pat into 2 lightly flattened balls. (Don’t over-work your dough at this point. You should just gently gather the dough into two slightly flattened pieces, not two tightly compressed dough balls.)

5. For a 2-crust pie:

Bottom - On a lightly floured surface, roll one ball from center to edges, to form a 12” circle. Fold in half or roll the pastry around the rolling pin. Unfold or unroll it over a 9” pie plate. Ease the pastry into the plate, and, using kitchen shears, trim the dough so that there is a one-inch overhang of pie dough. Fill the crust with the desired filling.



Top - On a lightly floured surface, roll the second ball from center to edges, to form a 12” circle. Place the top crust on the filling, and cut slits or shapes to allow steam to escape. Using kitchen shears, trim the pastry one inch beyond the rim. Fold the top edge over the trimmed bottom edge, and flute the edge to seal.



Bake pie as directed on individual recipes.



6. For a lattice top pie:

Bottom - On a lightly floured surface, roll one ball from center to edges, to form a 12” circle. Fold in half or roll the pastry around the rolling pin. Unfold or unroll it over a 9” pie plate. Ease the pastry into the plate, and, using kitchen shears, trim 1/2” beyond the rim of the pan. Fill the crust with the desired filling. Dot topping with small pieces of margarine.



Top - On a lightly floured surface, roll the second ball from center edges, to form a 12” circle. Using a pizza cutter, cut the pastry in 1/2” strips. Starting at the center of the pie, weave the strips over the filling to make a lattice. Press the ends of the strips into the rim of the bottom crust. Fold the bottom crust over the strips, and flute the edge to seal.



Bake pie as directed on individual recipes.



Filling

6 C. prepared baking apples (peeled, cored, and sliced)

3/4 C. packed brown sugar

2 Tbsp. flour

1/4 tsp. ground nutmeg

½ tsp. cinnamon

1/8 tsp. salt



To use on completed crust 2-3 Tbsp. milk

sugar



1. Preheat oven to 425°.

2. In a mixing bowl, combine brown sugar, flour, nutmeg, cinnamon and salt.

3. Peel, core and thinly slice apples. Add apples to cinnamon mixture and toss to coat.

4. Pour filling into the prepared bottom crust.

5. Place top crust over filling as directed above. Brush the crust with milk, and sprinkle with sugar.

6. Fold a 12” square of aluminum foil into quarters. Cut out the center section, making a 7 ½” circle. Unfold the foil and place the square section over the pie.

Loosely mold the foil over the edges to protect them from burning.

7. Bake for 35 minutes. Remove foil, and bake for 10 to 15 minutes more until the crust is golden and the filling is bubbly.



Freezing Pies



Before freezing a pie or pie shell, make sure you tightly wrap it in plastic wrap or foil. Remove plastic wrap or foil before baking.



u Pie Shells

– Baked stored for 4 months. Heat at 350º for 6 minutes.

– Unbaked stored for 2 months. Bake right out of freezer.

u Fruit pies

– Baked stored for 4 months. Heat at 325º for 45 minutes.

– Unbaked stored for 3 months. Heat at 475º for 15 minutes, then at 375º for 45 minutes.

u Cream, Custard pies & pies with meringue

– Cannot be frozen

u Pumpkin & Pecan

– Bake before freezing. Stored for 4 months. Heat at 325º for 45 minutes.

breads

To Make a Proofing Oven (speeds things up):

For BYU classroom lab proofing, if you must “cheat” on one of the rising times because of timing, it is better to cut the first rising time short.

1. Put boiling water in an oven-safe cereal bowl on the floor of the top oven (small oven). You will need the large oven (preheated) for baking.

2. Turn oven to 175º.

3. When oven has heated, TURN OVEN OFF, and put prepared dough (oiled and placed on a greased plate (for our top BYU small oven) in oven.

4. Remove the bowl of water from the oven for baking. NOTE: Once you take the dough out of the proofing oven, it will continue to rise.



***HINTS***



•Use hot tap water at BYU – our water temperature (120˚) will not kill the yeast by the time you combine the other ingredients.

•Warm your flour in the microwave before adding it to the recipe. Zap it for 15 seconds at a time until it is warm to the touch.

•Warm a cold egg in hot tap water before cracking and using in your bread.

•Prepare your top oven as a proofing oven as soon as you come to lab.

•Preheat your bottom oven for baking as soon as you come to lab.

•Make sure that you are using Fast Rise Yeast or Instant Yeast for these recipes.

•Use shortening (not vegetable oil spray) to prepare your pans for baking breads.



ExpressBake Cinnamon Raisin Bread

¾ cup + 2 Tablespoons hot water

1 egg

1 ½ Tablespoons butter or margarine

1 teaspoon salt

2 Tablespoons sugar

1 ½ Tablespoons skim milk powder

3 cups all purpose flour

1 ½ teaspoons ground cinnamon

1/3 cup raisins

4 teaspoons quick rise yeast



1. Carefully measure hot water to make sure it’s between 115 and 125 degrees.

2. Measure and add liquid ingredients to the bread pan.

3. Add remaining ingredients, except yeast, to bread pan. Form a well in flour.

4. Put yeast in well, making sure it doesn’t touch any liquid.

5. Snap bread pan into bread maker. Close lid.

6. Select ExpressBake 58 minute setting and press start button.



Cinnamon Apple Crumble
1 package Rhodes Anytime!™ Cinnamon Rolls, thawed (it is easiest to work with slightly cool rolls)
1 can (21 oz) apple pie filling

Topping:
½ cup sugar
1 cup flour
½ cup butter, softened



1. Remove thawed cinnamon rolls from package and place on a cutting board. Cut into bite-sized pieces.

2. Cut apples in pie filling into smaller pieces.

3. Combine cut up rolls and apple pie filling.

4. Place cut up rolls and pie filling in a greased 9x13 pan.

For topping:

1. Combine sugar and flour.

2. Cut in butter until mixture is crumbly.

3. Sprinkle over rolls and apple pie filling.

4. Bake at 350°F 40-45 minutes.

5. Top with frosting packet from cinnamon rolls, if desired, before serving.



Focaccia Bread (adapted from BCC, pg. 90)

2 ½ to 3 cups bread flour

1 tbsp dried rosemary leaves, crumbled

1 tbsp sugar

1 tsp salt

1 package regular or quick active dry yeast (2 ¼ tsp)

5 tbsp olive oil, divided

1 cup very warm water (120° F to 130° F)

¼ cup grated parmesan cheese

Cornmeal



Preheat large oven to 400 degrees.



1. In KitchenAid bowl and with flat beater, mix 1 cup of the flour, the rosemary, sugar, salt, and yeast. Add 3 tbsp oil and the warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently. Stir in enough remaining flour until dough is soft and leaves sides of bowl, switching to dough hook near the end.

2. Using dough hook, knead 5 to 8 minutes or until dough is smooth and springy. Grease large plate with shortening. Place dough on plate, turning to grease all sides. Cover plate loosely with plastic wrap and let rise in proofing oven about 20 minutes or until dough has almost doubled in size. Dough is ready if indentations remain when touched.

3. Generously sprinkle a cookie sheet with cornmeal.

4. Gently push fist into dough to deflate. Divide dough in half. Shape each half into a 6- to 8-inch round (about 1” thick) piece on the cookie sheet. Cover loosely with plastic wrap lightly sprayed with cooking spray and let rise in proofing oven about 10 minutes or until dough has doubled in size.

5. Gently make ½-inch deep depressions about 2 inches apart in dough with fingers. This is done to add a decorative surface to the top of your bread. Carefully brush with 2 tbsp oil; sprinkle with cheese. Bake at 400 degrees for 15 to 20 minutes or until golden brown. Serve warm or cool with a bit of olive oil and balsamic vinegar for dipping.



Calzones The dough for this recipe is the one we used for quick breadsticks and pizza crust.



2 ½ cups warm water

2 tablespoon yeast

¼ cup sugar

1 teaspoon salt

6-7 cups bread flour

3 c. part skim Ricotta cheese
3 cups shredded Mozzarella cheese

12 oz. finely chopped cooked ham
1 tablespoon dried oregano leaves

2 green peppers, chopped

1 small onion, chopped

2 tablespoons olive oil

1 jar (28 oz) spaghetti sauce for dipping



1. In your Kitchen Aid bowl, dissolve yeast in warm water.

2. Add sugar, salt and 6 cups flour, using flat beater.

3. Mix to form dough. If more flour is needed, add enough until dough no longer sticks to bowl. Mix about 3 minutes, using dough hook. Let dough rest for 10 minutes on a greased plate, loosely covered with plastic wrap in proofing oven.

4. Meanwhile, mix cheeses, ham and oregano in a bowl.

5. Heat olive oil in skillet over medium heat. Add pepper and onion and sauté until soft and onion becomes translucent.

6. Form dough into 11 balls. Roll each ball into a circle.

7. Place a portion of cheese filling and vegetable mixture in center of circle.

8. Fold circle and seal with water and fork.

9. Place on a baking sheet. Continue to form remaining calzones. Pierce each calzone once on top with a fork for venting.

10. Let rest another 10 minutes in proofing oven.

11. Bake at 375 degrees on convection setting (lower oven) for 20 minutes. On the convection bake setting, you can bake all pans in the same oven at the same time; just place on separate racks.

12. Cut calzones in half for serving, heat spaghetti sauce and serve with warm calzones.

Pretzels
4 teaspoons yeast
1 teaspoon sugar
1 ¼ cups warm water
3 ½-4 ½ cups bread flour
½ cup sugar
1 ½ teaspoons salt
1 tablespoon vegetable oil

4 cups water
½ cup baking soda
kosher salt for sprinkling

1. In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water. Let stand about 10 minutes.

2. In your KitchenAid bowl, combine 3 ½ cups flour, ½ cup sugar and 1 ½ tsp. salt. Make a well in the center; add the oil and yeast mixture. Mix with dough hook. Add more flour if dough is too sticky. Knead 3-4 minutes.

3. Cover dough with plastic wrap, and set in on a greased plate in proofing oven to rise until it has doubled in size, approximately 30 minutes.

4. Gently punch down dough. Before shaping, start preheating the oven to 425 degrees, using convection bake setting.

5. Cut the dough into 12 pieces. Roll each one until it’s about 15-inches long and the thickness of your finger. Twist each into a pretzel.

6. Mix water and baking soda. Bring to a boil.

7. Dip each pretzel in boiling soda water for 5 seconds. Place on greased baking sheet, lightly sprinkle with kosher salt and bake for 8-10 minutes. Cut each pretzel in half before serving. Serve with mustard.



Quick Cinnamon Rolls (Adapted from the Friend Magazine of the Church of Jesus Christ of Latter-day Saints)
1/3 cup sugar

3 tablespoons yeast

½ cup oil

1 ¼ cup warm water

2 beaten eggs

1 ½ teaspoon salt

4 ¾ - 5 ¼ cups bread flour

¼ cup melted butter or margarine

1 ½ teaspoon cinnamon

½ cup sugar

½ cup walnuts, optional

¾ cup raisins, optional



1. In KitchenAid bowl, using flat beater, mix 1/3 cup sugar, yeast, oil and warm water until dissolved.

2. Cover and let stand in proofing oven for 15 minutes.

3. Blend eggs into yeast mixture.

4. Combine flour and salt in separate bowl.

5. Gradually add flour/salt mixture to yeast mixture. Mix well, switching to kneading hook when dough gets stiff. Knead for 5 minutes.

6. On a lightly floured surface, roll into rectangle shape (18 inches x 24 inches), about ¼ inch thick. Brush with melted butter or margarine, then sprinkle with cinnamon, sugar, nuts and raisins.

7. Roll rectangle tightly, beginning on long side and pinching edge of dough to seal. Stretch and push the roll to make sure that the all sweet rolls will be the same diameter.

8. Cut into 1-inch slices with dental floss. Place the dental floss under the roll, then wrap up and over to cut the dough. Place slightly apart on two un-greased jelly roll pans and let rest in 2 proofing ovens for 10 minutes. Use top oven from the whole wheat batter bread kitchen in addition to your top oven.

9. Bake at 400 degrees on convection bake (lower oven) for 10-15 minutes. On the convection bake setting, you can bake all pans in the same oven at the same time; just put them on separate racks. Allow to cool slightly then frost.



Frosting:



½ cup butter, softened

2 teaspoons vanilla

2 tablespoons milk

2-4 cups powdered sugar



1. Cream butter, vanilla and milk.

2. Add powdered sugar until desired thickness is reached.

3. Beat until light and fluffy.


Quick Whole Wheat Batter Bread
2 ½ cups hot water

1 tablespoon yeast

1/3 cup oil

1/3 cup honey

2 teaspoons salt

4 ½ to 5 cups whole wheat flour

1 tablespoon butter to use on the top of the baked bread



1. In a large bowl, dissolve yeast in hot water.

2. Preheat oven to 250 degrees.

3. Add oil, honey, salt, and half of flour to yeast and water. Mix with flat beater attachment.

4. Add enough of remaining flour to make a thick, sticky batter. Yes, the dough is really sticky.

5. Knead well (at least 5 minutes in your KitchenAid mixer).

6. Place dough in two well-greased loaf pans. Put pans in warm oven. TURN OVEN OFF.

7. Let loaves sit in warm oven for 20 minutes.

8. With loaves still in oven, turn oven to 350 degrees.

9. Set timer for 30 minutes. Remove bread from oven when timer goes off. If loaves aren’t nicely browned, bake for an additional 3-5 minutes.

10. Brush with butter and remove from pans to cool. Makes 2 loaves.

11. Slice with electric knife to serve.



Honey Butter
½ cup butter (not margarine), softened

½ cup honey

¼ teaspoon vanilla



1. Using wire beater on KitchenAid mixer, whip butter until light, up to 10 minutes.

2. Gradually add honey and vanilla.

3. Serve with warm bread.



Classic White Bread (adapted from BCC, pg. 83)

6-7 cups bread flour

3 T sugar

1 T salt

2 T shortening

4 ½ teaspoons regular or quick active dry yeast

2 ¼ c very warm tap water

2 T butter or margarine, melted, if desired



1 In your KitchenAid bowl, stir 3 ½ cups of the flour, the sugar, salt, shortening and yeast until well mixed. Add warm water. Beat on medium speed 1 minute, scraping bowl frequently. Stir in enough remaining flour, 1 cup at a time, to make dough easy to handle.

2. Put on kneading hook and knead about 5 minutes or until dough is smooth and springy. Grease large bowl with shortening. Place dough on a greased dinner plate, turning dough to grease all sides. Cover plate loosely with plastic wrap and let rise in proofing oven 20 minutes or until dough has doubled in size.

3. Grease bottoms and sides of three 8x4 or 9x5-inch loaf pans with shortening or pan spray.

4. Gently push fist into dough to deflate. Divide dough into thirds. Flatten each dough portion with hands or rolling pin into 18x9-inch rectangle on lightly floured surface. Roll dough up tightly, beginning at 9-inch side/ {press with thumbs to seal after each turn. Pinch edge of dough into roll to seal. Pinch each end of roll to seal. Fold ends under loaf. Place seam side down in pan. Brush loaves lightly with butter. Cover loosely with plastic wrap and let rise in proofing oven 20 minutes or until dough has doubled in size.

5. Move oven rack to low position so that tops of pans will be in center of oven. Heat oven to 425 degrees.

6. Bake 20-25 minutes or until loaves are deep golden brown and sound hollow when tapped. Remove loaves from pans to wire rack. Brush loaves with butter; cool.
7. Slice with electric knife to serve.



Raspberry Butter
½ cup soft butter

½ cup raspberries, crushed

1 Tbsp. sugar



1. Using wire whisk on KitchenAid, beat butter on high speed until fluffy, up to 10 minutes. Scrape the bowl occasionally.

2. Add raspberries and sugar.

3. Continue to beat, scraping bowl occasionally with a rubber scraper, until well mixed, up to 10 additional minutes.


Dilly Bread
2 ¼ teaspoons yeast

¼ cup warm water

1 cup cottage cheese, creamed in blender and heated to lukewarm

2 tablespoons sugar

2 tablespoons dry onion flakes

2 tablespoons dill weed

¼ teaspoon baking soda

1 teaspoon salt

1 egg

2 ¼-2 ½ cup bread flour

Melted butter



1. Soften yeast in warm water.

2. Combine all other ingredients except flour. Mix well with flat beater. Add flour and mix well.

3. Dough will be thick and sticky.

4. Turn dough into a greased plate and cover with plastic wrap. Put in proofing oven and allow to rise 20 minutes.

5. Gently deflate dough.

6. Turn dough into a well-greased 8-inch round ceramic casserole dish. At BYU we have a white one that works well.

7. Let rise in proofing oven until light, about 20 minutes.

8. Bake at 325 degrees for 30-35 minutes. If you are using a glass or ceramic baking dish you will have to make the necessary adjustments to oven setting and timing.

9. When done, brush with melted butter.

10. Slice with electric knife to serve.