Sunday, August 9, 2009
Thursday, June 25, 2009
Saturday, June 6, 2009
Saturday, May 16, 2009
Wednesday, May 13, 2009
Saturday, May 9, 2009
Sunday, April 26, 2009
Friday, April 17, 2009
Tuesday, April 14, 2009
Monday, April 6, 2009
Here's a new spin on eating more veggies! These cakelets were made in the Garden Patch Mold that I purchased from Williams Sonoma. I used a pound cake recipe from the back of the Swan's Down Cake Flour box that I tweaked a little.
- 1 cup sugar
- 1 stick butter (softened)
- 2 eggs
- 1 cup sifted Swan's Down Cake Flour
- 3 tablespoons heavy cream
- 1/2 teaspoon vanilla
- 1 carrot pureed in food processor
1/2 cup sugar
1/2 cup water
1/2 teaspoon vanilla
Green, red and yellow food coloring
Do not preheat oven. In a large bowl cream butter and sugar. Add eggs, one at a time. When well mixed, add flour and cream alternately, ending with the flour. Fold in carrot puree and vanilla. Pour into cakelete molds and bake at 300 degrees F for 30-40 minutes or until a cake tester comes out clean. Remove from molds and cool completely.
For the glaze, bring ingredients to a simmer, remove from heat and let cool slightly. Pour off a little into separate bowls and add food coloring to make the orange carrots with green tops, red radish with green tops, green peapods and light green cabbages. Add colored sugar to tops to decorate.
Monday, March 16, 2009
Here's the recipe:
Whole Wheat Hamburger Rolls Recipe
1-3/4 cups potato water*
1 pkg (1tbsp) active dry yeast
1 tbsps + 1/2 tsp sugar
1 tbsps honey
1/3 cup nonfat dry milk powder
2-1/2 tsps salt
3 tbsps melted butter
4-1/2 cups all-purpose or bread flour
½ cup whole wheat flour
1 large egg beaten with 2 tsps water, for glazing
1/2 cup sesame or poppy seeds (optional)
In a small bowl pour in 1/2 cup of the warm water. Sprinkle the yeast and 1/2 tsp of sugar into the warm water. Stir to dissolve and let stand at room temp until foamy, about 10 minutes.
In a large bowl combine the remaining 1-1/4 cups water, whole wheat flour, yeast mix, powdered milk, the remaining sugar salt and butter. Add 2 cups of the flour, beat hard until creamy, about 1 minute. Add the remaining flour, 1/2 cup at a time, until a soft, shaggy dough is formed.
Turn the dough out onto a lightly floured work surface and knead for about 4 minutes, dusting with flour only 1 tbsp at a time as needed to make a soft smooth dough.
Add 1 tablespoon of oil to the bowl, add dough and turn to coat the top and cover with a tea towel. Let rise at room temp until doubled in bulk, about 1 hour.
Preheat oven to 350°F. Gently deflate dough and turn it onto a lightly floured work surface. Grease a baking sheet. Divide dough into 12 equal portions. Shape each into a round ball and place each ball seam side down and at least 2" apart on baking sheet. Flatten each ball with your palm. Cover loosely and let rise until puffy, about 20 minutes. Brush each roll with the egg glaze and sprinkle tops with sesame or poppy seeds if desired. Bake 20-25 minutes or until slightly browned and firm to the touch. Transfer immediately to a cooling rack, and let cool completely before splitting.
*If you don’t have potato water left over from boiled potatoes you can easily make some by peeling and cubing a potato. Place it in a microwave safe bowl with 1 ¾ cups of water, cover and microwave for 3-4 minutes or until the potato is easily pierced with a fork. If not done, re-cover and microwave for another minute or until done. Let water cool to room temperature.