This is a good basic white bread, nothing spectacular. Of course, it still tastes better than processed white bread!
Victorian Milk Bread
2 tsp. dry yeast
1 tsp. sugar
1 1/4 cups lukewarm milk
3 1/2 cups flour
1 1/2 tsp. salt
Sprinkle yeast into water in a bowl. Let set 5 minutes, stirring to dissolve. Meanwhile, mix flour and salt in a large bowl. Make a well in the flour, and add the egg and yeast water. Either use electric mixer or wooden spoon until stiff dough forms. Knead until dough is smooth and elastic.
Cover dough, and let rise 45 minutes. Punch down the dough, and then cover and let rest until doubled, about 45 minutes.
Grease an 8 x 4 loaf pan with butter or butter spray. Shape the loaf into an "S" shape by shaping dough into a log and placing into pan, curling the ends to resemble an "S."
Cover with a dish towel, and let rise until it is about 1 inch above the pan, approximately 1 hour. Meanwhile, preheat oven to 400ºF. Bake bread 45 minutes until golden and hollow sounding when tapped underneath. Brush loaf with butter immediately upon removing from oven. Turn onto wire rack to cool.
September 19, 2010
Swedish Dill Bread
I was able to make this bread with fresh dill from our garden, along with our red onions. This bread has a very strong dill flavor (good spread with cream cheese), and I love the color the onions provide.
Swedish Dill Bread
2 tsp. dry yeast
1/3 cup plus 2 Tbsp. water
3 1/2 cups flour
1 tsp. salt
2 Tbsp. chopped fresh dill
5 oz. cream cheese, softened
2 onions, roughly chopped
2 Tbsp. butter
1 egg, beaten
Sprinkle yeast into water in a bowl. Let set 5 minutes, stirring to dissolve. Meanwhile, mix flour and salt in a large bowl. Make a well in the flour, and add the dill, cream cheese, onions, butter, egg and yeast water. Either use electric mixer or wooden spoon until stiff dough forms. Knead until dough is smooth and elastic.
Cover dough, and let rise until doubled, about 1 1/2 hours.
Grease a 9 x 5 loaf pan with butter or butter spray. Punch down the dough, and let it rest 10 minutes.
Shape the dough into a loaf, and place in pan seam side down. Cover with a dish towel, and let rise until it is about 1/2 inch above the pan, approximately 1 1/2 hours. Meanwhile, preheat oven to 350ºF. Bake bread 45 to 60 minutes until hollow sounding when tapped underneath. Turn onto wire rack to cool.
Swedish Dill Bread2 tsp. dry yeast
1/3 cup plus 2 Tbsp. water
3 1/2 cups flour
1 tsp. salt
2 Tbsp. chopped fresh dill
5 oz. cream cheese, softened
2 onions, roughly chopped
2 Tbsp. butter
1 egg, beaten
Sprinkle yeast into water in a bowl. Let set 5 minutes, stirring to dissolve. Meanwhile, mix flour and salt in a large bowl. Make a well in the flour, and add the dill, cream cheese, onions, butter, egg and yeast water. Either use electric mixer or wooden spoon until stiff dough forms. Knead until dough is smooth and elastic.
Cover dough, and let rise until doubled, about 1 1/2 hours.
Grease a 9 x 5 loaf pan with butter or butter spray. Punch down the dough, and let it rest 10 minutes.
Shape the dough into a loaf, and place in pan seam side down. Cover with a dish towel, and let rise until it is about 1/2 inch above the pan, approximately 1 1/2 hours. Meanwhile, preheat oven to 350ºF. Bake bread 45 to 60 minutes until hollow sounding when tapped underneath. Turn onto wire rack to cool.
September 16, 2010
Raspberry Swirl Cheesecake
It all started many years ago when I determined my then-boyfriend should make me a fancy dessert, something like a raspberry cheesecake. He promised to make me this fabulous dessert ... at least that's how I remember the story. So, for the past six, seven, eight or somewhere in there years, I've brought up this infamous dessert to my boyfriend, who became my fiance, who is now my husband.
This past summer, after a weekend reconnecting with my high school friends, I came home to my husband smiling. To my surprise, my wonderful husband made me the best raspberry swirl cheesecake I've ever eaten to celebrate our fourth year of marriage. Trust me ... it was definitely worth the wait.
Even though I've never prepared this recipe, I'll vouch for it on behalf of my husband's baking skills. It's amazing! (I think he might have started an anniversary tradition!)
Raspberry Swirl Cheesecake
1 cup Oreo cookie crumbs (approximately 2 rows from the package)
2 Tbsp. butter, melted
1 3/4 cup sugar
8 oz. raspberries
32 oz. cream cheese, room temperature
Pinch of salt
1 tsp. vanilla extract
4 large eggs, room temperature
Preheat oven to 350ºF. Stir together cookie crumbs, melted butter and 2 Tbsp. sugar in a medium bowl. Press crumb mixture firmly onto bottom of 9-inch springform pan (line pan with double layer of aluminum foil first). Bake until set, about 10 minutes. Let cool in pan on wire rack. Reduce oven temperature to 325ºF.
Process raspberries in food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl, and discard the solids. Whisk in 2 Tbsp. sugar and set aside.
In large mixing bowl, beat cream cheese until fluffy, about 3 minutes. On low speed, beat in remaining sugar, adding sugar in a slow, steady stream. Beat in salt and vanilla until well combined. Add eggs, one at a time, mixing until just combined.
Pour cream cheese filling over crust. Drop raspberry sauce by the teaspoon on top of cheesecake batter. With a toothpick, swirl the sauce into the batter.
Place cheesecake pan carefully into a shallow roasting pan. Carefully ladle boiling water into the roasting pan to reach halfway up the cheesecake pan. Place in oven, and bake until set but slightly wobbly in center, 60 to 65 minutes.
Transfer cake pan to rack, and let cool completely. Refrigerate uncovered 6 hours or overnight. Before unmolding, run a knife around the edges of the cheesecake. Serve with additional raspberry sauce and fresh raspberries.
This past summer, after a weekend reconnecting with my high school friends, I came home to my husband smiling. To my surprise, my wonderful husband made me the best raspberry swirl cheesecake I've ever eaten to celebrate our fourth year of marriage. Trust me ... it was definitely worth the wait.
Even though I've never prepared this recipe, I'll vouch for it on behalf of my husband's baking skills. It's amazing! (I think he might have started an anniversary tradition!)
Raspberry Swirl Cheesecake
1 cup Oreo cookie crumbs (approximately 2 rows from the package)
2 Tbsp. butter, melted
1 3/4 cup sugar
8 oz. raspberries
32 oz. cream cheese, room temperature
Pinch of salt
1 tsp. vanilla extract
4 large eggs, room temperature
Preheat oven to 350ºF. Stir together cookie crumbs, melted butter and 2 Tbsp. sugar in a medium bowl. Press crumb mixture firmly onto bottom of 9-inch springform pan (line pan with double layer of aluminum foil first). Bake until set, about 10 minutes. Let cool in pan on wire rack. Reduce oven temperature to 325ºF.
Process raspberries in food processor until smooth, about 30 seconds. Pass puree through a fine sieve into a small bowl, and discard the solids. Whisk in 2 Tbsp. sugar and set aside.
In large mixing bowl, beat cream cheese until fluffy, about 3 minutes. On low speed, beat in remaining sugar, adding sugar in a slow, steady stream. Beat in salt and vanilla until well combined. Add eggs, one at a time, mixing until just combined.
Pour cream cheese filling over crust. Drop raspberry sauce by the teaspoon on top of cheesecake batter. With a toothpick, swirl the sauce into the batter.
Place cheesecake pan carefully into a shallow roasting pan. Carefully ladle boiling water into the roasting pan to reach halfway up the cheesecake pan. Place in oven, and bake until set but slightly wobbly in center, 60 to 65 minutes.
Transfer cake pan to rack, and let cool completely. Refrigerate uncovered 6 hours or overnight. Before unmolding, run a knife around the edges of the cheesecake. Serve with additional raspberry sauce and fresh raspberries.
September 10, 2010
Summer Squash & Corn Chowder
I made this chowder at my parents' house, referring to it as corn chowder. My husband even helped with the start of the chowder, until I shooshed him out of the kitchen to relax. Of course, the real reason for my kindness is that he believes (mistakenly) that he does not like summer squash. I know he doesn't like the idea of summer squash and in reality would not mind the dish if he didn't know it contained summer squash.
To prove my point, after he enjoyed his bowl of chowder, he made the comment that he'd even let me make that for him again. I laughed and asked if he realized it contained summer squash. The look on his face was priceless as he exclaimed I had poisoned him! So ... this recipe tastes like a corn chowder but is a great way to incorporate the plentiful summer squash. Also, this recipe works well if you add additional corn, squash or celery.
Summer Squash & Corn Chowder
2 slices bacon
3/4 cup green onions, divided
1/4 cup chopped celery
1 lb. yellow summer squash, chopped (and peeled if skin is tough)
1 lb. frozen (or fresh) corn
2 1/4 cups milk, divided
1 tsp. fresh thyme
1/2 tsp. salt
1/4 tsp. ground pepper
1/8 tsp. salt
1/4-1/2 cup shredded sharp Cheddar
Cook bacon in large pan until crisp. Remove bacon from pan, and reserve 2 tsp. of drippings in the pan. Crumble the bacon, and set aside for garnish. Add 1/2 cup onion, celery and squash to the pan drippings. Cook 8 minutes or until vegetables are tender.
If using fresh corn, cook in boiling water and remove from cob. If using thawed frozen corn, proceed without additional cooking. Reserve 1 cup corn, and set it aside. Place remaining corn and 1 cup milk into blender. Process until smooth. Add remaining milk, thyme, 1/2 tsp. salt and pepper. Process until just combined.
Add pureed mixture and reserved corn to the pan. Reduce heat to medium, and cook 5 minutes or until thoroughly heated. Stir in 1/4 cup cheese into soup (optional). Stir in remaining 1/8 tsp. salt.
To serve, ladle 1 1/2 cups soup into four bowls. Top with crumbled bacon, remaining 1/4 cup cheese and remaining 1/4 cup green onions (or chives). Enjoy warm!
To prove my point, after he enjoyed his bowl of chowder, he made the comment that he'd even let me make that for him again. I laughed and asked if he realized it contained summer squash. The look on his face was priceless as he exclaimed I had poisoned him! So ... this recipe tastes like a corn chowder but is a great way to incorporate the plentiful summer squash. Also, this recipe works well if you add additional corn, squash or celery.
Summer Squash & Corn Chowder2 slices bacon
3/4 cup green onions, divided
1/4 cup chopped celery
1 lb. yellow summer squash, chopped (and peeled if skin is tough)
1 lb. frozen (or fresh) corn
2 1/4 cups milk, divided
1 tsp. fresh thyme
1/2 tsp. salt
1/4 tsp. ground pepper
1/8 tsp. salt
1/4-1/2 cup shredded sharp Cheddar
Cook bacon in large pan until crisp. Remove bacon from pan, and reserve 2 tsp. of drippings in the pan. Crumble the bacon, and set aside for garnish. Add 1/2 cup onion, celery and squash to the pan drippings. Cook 8 minutes or until vegetables are tender.
If using fresh corn, cook in boiling water and remove from cob. If using thawed frozen corn, proceed without additional cooking. Reserve 1 cup corn, and set it aside. Place remaining corn and 1 cup milk into blender. Process until smooth. Add remaining milk, thyme, 1/2 tsp. salt and pepper. Process until just combined.
Add pureed mixture and reserved corn to the pan. Reduce heat to medium, and cook 5 minutes or until thoroughly heated. Stir in 1/4 cup cheese into soup (optional). Stir in remaining 1/8 tsp. salt.
To serve, ladle 1 1/2 cups soup into four bowls. Top with crumbled bacon, remaining 1/4 cup cheese and remaining 1/4 cup green onions (or chives). Enjoy warm!
June 20, 2010
Birthday Cupcakes
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