Posted on 10/02/2020 4:53:00 PM PDT by Jamestown1630
I used to buy a really great bread flavored with dill at a local health-food/Co-op sort of place; but haven't been able to find it in recent years.
I recently purchased a book, the 'Herb Farm Cookbook', by Jerry Traunfeld:
http://www.amazon.com/Herbfarm-Cookbook-Jerry-Traunfeld/dp/0684839768
There was an interesting biscuit recipe in the book that seemed like it would go nicely with soup or stew, in the Fall (the book indicates that these are shaggy, firm biscuits, not fluffy ones):
Dill and Cheddar Three-Grain Biscuits
Makes 8 large biscuits
1 cup all-purpose flour (spoon and level; 4 1/2 ounces)
1/2 cup whole-wheat flour
1/4 cup rye flour
1/4 cup cornmeal
1 T baking powder
1/2 t. salt
4 T. unsalted butter, slightly softened and cut into 1/2-inch cubes
1 cup grated sharp Cheddar cheese (2 oz.)
1/4 cup coarsely chopped fresh dill
1 cup plus 1 T. whole or low-fat milk
DOUGH: Preheat the oven to 400 degrees.
Stir together the flours, cornmeal, baking powder, and salt in a medium bowl.
Cut in the butter with a pastry blender until the largest pieces are smaller than a pea (or pulse mixture in a food processor). Stir in the cheese and dill.
Pour in the milk and stir just enough to moisten all the ingredients. The dough should be soft enough to scoop with a spoon.
SHAPING AND BAKING: With a large spoon or your hands, form 8 large shaggy mounds of the dough, each a little more than 2 inches in diameter, and space them evenly on a parchment-lined baking sheet.
Bake the biscuits until they are speckled brown on top and deeply browned on their bottoms, 20 to 25 minutes. Let the biscuits cool slightly on the pan but serve while still warm.
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It's apple season, and this Apple Caramel Cake recipe posted by the lady at Whippoorwill Hollow looks very easy, and very good:
http://www.youtube.com/watch?v=QLxdp8fS3vY
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I like watching animal videos, and was greatly touched by this man's story of his unique relationship with a goose:
http://www.youtube.com/watch?v=0tMNsQ32Jas
-JT
I’m sure I’d love real peas. It’s one of the things I’ve always wanted to grow, when I have space for a graden.
I don’t really have a problem with canned string beans; but we’ve grown to like very much the green beans you get in the grocery store; they come in a sturdy sort of plastic-y bag, and you just steam in the microwave. They seem almost like the fresh ones we used to get from Husband’s father’s garden.
Do you mean the frozen varieties? Those are rather good. I’m lucky to have a Lotte within walking distances that allow me to pick through the bins for the best...as well as a broad selection of oriental veggies.
I’ve always wanted to go to Lotte - my Korean friends went there a lot.
No, the string beans I’m thinking of are fresh, and sold in the supermarkets in the produce section.
We haven’t lately seen the same thing - sealed bags of string beans with instructions on steaming in microwave - but they sell open bags of fresh beans that you could probably just sprinkle a little water into, and accomplish the same result.
I wish they still made that...the sauce in the little middle part at the top was great.
I think Patio made one that was very similar; but I haven’t found that in many years now.
Spicy Chicken Enchiladas with Red Mole Sauce
Originally developed with Mexican Tortilla Flavor Infused Broth, we’ve updated this recipe to use Swanson® Chicken Broth, cumin, chili powder and lime juice for authentic Mexican flavor. For this classic Mexican mole sauce, Swanson broth is the perfect base. The ingredient list is a bit long but the end result for this rich, complex and delicious sauce is worth the extra effort.
Ing 1/4 cup unsalted whole natural almonds, toasted tabl olive oil med chp onion--1/2 cup 2 minced cloves garlic, 14.5 ounces can diced tomatoes, drained 2 drained canned chipotle peppers in adobo sauce 1/4 cup raisins 1 tablespoon lime juice 3/4 teaspoon ground cumin 1/2 teaspoon chili powder 1/4 teaspoon dried oregano leaves, crushed 1/4 teaspoon kosher salt 1/8 teaspoon ground black pepper 1 3/4 cups Swanson® Chicken Broth or Swanson® Natural Goodness® Chicken Broth or Swanson® Organic Free-Range Chicken Broth 2 cups shredded cooked boneless, skinless chicken breast 3/4 cup Mexican blend cheese 8 corn tortilla (6-inch), warmed 1/4 cup sour cream
METHOD Step 1 Blender/finely chop almonds--Reserve 1 tabl. Step 2 Heat oil. Add onion, garlic, tomatoes, chipotle peppers, raisins, lime juice, cumin, chili powder, oregano, s/p. Cook 5 min---onion is tender, stir occasionally. Stir in broth, almonds.
Step 3 W/ immersion blender, blend smooth. Heat on med to a boil. Reduce to low. Cook 5 min is slightly thickened, stir often.
Step 4 Stir the chicken, 1/2 cup cheese and 1 cup mole sauce in a large bowl. Step 5 Spread 3/4 cup mole sauce in the bottom of an 11x8x2-inch baking dish. Step 6 Spoon about 1/4 cup chicken mixture in the center of each tortilla. Roll up the tortillas around the filling. Place the filled tortillas, seam-side down, into the baking dish. Pour the remaining 1 3/4 cups mole sauce over the filled tortillas. Top with the remaining 1/4 cup cheese. Cover the baking dish. Step 7 Bake 400 deg 25 min, hot and bubbling. Sprinkle w/ reserved almonds. Serve with the sour cream.
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Time-Saving Tips:
<><>Use a store-bought rotisserie chicken. show
<><> Use Swanson® Certified Organic Chicken Broth
I’ll have to look for it.
I’ve enjoyed some of the Annie’s frozen Mexican items; but they seem more sophisticated and not as flavorful and satisfying as the old Swanson or even the Patio, were.
Oh boy, those look deeelicious!
The yummiest........
Brennan's Legendary Brandy Milk Punch (famed New Orleans restaurant)
ING 1/2 c cold milk, oz Napoleon brandy, 4 oz HnH, oz simple syrup, ¼ oz vanilla.
Serve w/ Freshly grated nutmeg for garnish.
Vanilla latte made w/ ristretto is my drink of choice ---$6 w/ tip.
I always order a short cup of foamed milk on the side.
Spoon it on halfway down.....when your original coffee foam needs a boost.
ING 2 c flour, tbl ea baking powder, sugar 1/2 tsp fine salt 1/4 tsp baking soda
3/4 cup whole milk cup baked, mashed sweet potato, stick frozen unsalted butter,
heavy cream, for brushing tops
Begin by grating a stick of frozen butter, then tossing the shreds in combined flour, baking powder, sugar, baking soda, bit of salt.
Moisten w/ sweet potato mash diluted with milk. Form dough, knead slightly (for tender, fluffy biscuits, handle briefly); roll out.
Cut out, then bake in hot oven.
SERVE Split and buttered.
PREP toss/steep beef slices in flour.
METHOD Heat wok on high; add 2 tb oil; heat to smoking; add 2 sliced gar/cl,
tb grated Gingeroot, minced med red chilli; stir quickly a few seconds,
add stir-fry beef slices; stir fry/brown. Add red pepper slices, black pepper; stir fry/slightly soften.
Add/heat to bubbling tsp dk soy sauce, tb light soy sauce, 1/2 tsp sesame oil, tbl hot veg stock.
To thicken, stir in cornstarch slurry. Serve w/ steamed green beans or broccoli
Not a big pumpkin fan but I’ve been craving snickerdoodles lately, big time.
Gotta eat up the stuff in my freezers first!
Thank you!
I might give those a try if they go on sale.
This is on my list of things to make in the next few weeks:
Pumpkin Spice Cinnamon Rolls
Ingredients
For the rolls:
1/4 cup water slightly warmer than room temperature
2 1/4 tsp instant yeast
2 tbsp white sugar
3/4 cup pureed pumpkin
1/4 cup white sugar
1 egg
2 tbsp melted butter
3 cups all purpose flour
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1 tsp sea salt
For the filling:
3 tbsp melted butter
1 cup brown sugar
3 tsp ground cinnamon
1 tsp ground nutmeg
1/2 tsp ground cloves
For the glaze:
2 oz. low fat cream cheese softened to room temperature
1/2 cup powdered sugar
2 tbsp + 2 tsp whole milk
1/4 cup of your favourite caramel sauce to drizzle over the top optional
a little butter for greasing the pan
1/4 cup maple syrup for the bottom of the pan
Instructions
Add the warm water, the yeast and the 2 tbsp sugar to the bowl of your stand mixer fitted with the dough hook attachment. Stir the mixture gently with a fork just until all the yeast is moistened and then set the yeast mixture aside for 3-5 minutes.
Into a separate bowl, measure the flour, sea salt, cinnamon and nutmeg and mix them together with a wire whisk until they’re combined.
Once you’ve noticed the yeast has begun to grow, add the pumpkin puree, the egg, the 1/4 cup sugar, and the melted butter to the yeast mixture. Dump the dry ingredients into the bowl of the mixer as well, right over top of the wet ingredients. Turn the mixer on low and let the dough hook go to work combining the ingredients and forming a soft, sticky dough. Once the dough begins to form increase the speed just slightly and let the machine knead the dough for about 5 minutes. It’s a good idea to keep an extra 1/4 cup of flour on hand, just in case your dough is a little too sticky and you need to add a little here or there to keep the dough together.
Remove the dough hook and form the dough into a ball with your hands, returning it to the bowl of the stand mixer and covering the bowl with plastic wrap. Place the dough in a warm, dry place in your kitchen and let the dough rise for 90 minutes or until it has more than doubled in bulk.
Roll the dough out on a floured surface into a large square, about 18 inches by 18 inches.
Combine the filling ingredients (sugar and spices) in a small bowl and spread the filling evenly over the surface of the dough. Starting with the end closest to you and rolling away from you, roll the dough up gently and as tightly as you can, creating a spiral pattern on the inside. Slice the log you’ve created into 8 rolls that are equal in size.
Grease a round cake pan with some butter.
Drizzle the maple syrup into the bottom of the greased pan and arrange the 8 rolls in the cake pan. Cover the pan loosely with plastic wrap to get the rolls ready for their last rise.
Now here’s the best part about this recipe: you can easily turn it into an “overnight” recipe by completing all the steps up to this point in the evening and placing the rolls in the fridge to complete their last rise while you get your beauty sleep. The cool temperature of the fridge retards the yeast so it rises very slowly all night long. When you wake up in the morning, set your oven to 350 degrees Fahrenheit and place the rolls in the COLD oven (plastic wrap removed, of course). Because the rolls have been in the cold refrigerator all night they’ll complete the last bit of their rise in the oven as the oven heats up. Once the oven reaches 350 degrees, set the timer for 25-30 minutes and the rolls will be perfectly done after that time.
Alternatively, if you’d rather get the whole recipe over with in one day, feel free to let the rolls rise at room temperature for another 30 minutes after you’ve placed them in the greased pan. Be sure to cover them with plastic wrap while they complete this last rise, and remove the plastic wrap before placing them in the oven that’s been preheated to 350 degrees. The baking time is the same - 25-30 minutes at 350 degrees. The only difference is that you’ll wait to put the rolls in the oven until the oven has reached the correct temperature rather than placing the rolls in the cold oven.
While you’re waiting for the rolls to cool, add the softened cream cheese and the powdered sugar to a mixing bowl and cream them together with a rubber spatula. Once the mixture is creamy and smooth, add the milk a few teaspoons at a time until the glaze has reached a consistency that’s somewhere between spreadable and drizzle-able (and now I’m making up words...). Once the rolls have cooled almost completely (it’s okay if they’re still a bit warm), pour the glaze over the top of the rolls and spread it around evenly with a rubber spatula. Drizzle the caramel sauce over the top and dig the heck in!!
Notes
These rolls keep in an airtight container at room temperature for up to 3 days. They freeze well without the glaze; simply thaw and reheat slightly before glazing.
https://thebusybaker.ca/pumpkin-spice-cinnamon-rolls/
The pizza looks sensational.....clever crust treatment.
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