Festive Cranberry Orange Bread

NOTES

• This is really really good and pretty too! Perfect for a holiday playdate, breakfast, brunch, etc. I'll be making this again soon. The first two iPhone pics above don't do it justice so I added the pic that I modified the recipe from (Taste of Home). I had pulled the recipe out of the magazine from the October/November 2009 issue and have never made it until now!
• The original recipe calls for fresh or frozen cranberries along with golden raisins. I did not use the raisins because I didn't think it sounded good and I'm glad I didn't - it was great with just cranberries!

INGREDIENTS

Bread:

• 2 c all-purpose flour
• 3/4 c. sugar
• 1 1/2 tsp baking powder
• 1 tsp salt
• 1/2 tsp baking soda
• 1/4 c. cold butter
• 1 egg
• 3/4 c. orange juice
• If you like your bread really "orange-y", feel free to add 2 tsp. grated orange peel (I did not do this as my husband complains when there is citrus zest of any kind in a recipe!)
• 1 1/4 c. chopped (use a food processor if you have one) cranberries

Streusel:

• 1/3 c packed brown sugar
• 3 tbsp all-p flour
• 2 tbsp cold butter

Glaze (optional but good!):

• 1/2 c. confectioners' sugar
• 2 tsp orange juice

DIRECTIONS
1. In a large bowl, combine the first five ingredients then cut in the butter until crumbly (if you don't have a pastry cutter, use two forks or two knives).
2. In a small bowl, whisk the egg and orange juice then stir into dry ingredients just until moistened. 3. Fold in cranberries and transfer to a greased loaf pan (8 or 9-inch by 4 or 5-inch).
4. For streusel, combine brown sugar and flour; cut in butter until crumbly. Sprinkle over batter. Bake at 350 for 45-55 minutes or until a toothpick inserted near the center comes out clean. Don't let it overcook or burn so watch carefully starting at 40 minutes. For high altitude, I bake at a little higher (at 360 or 365) and for less time (around 40 minutes).
5. Remove to a wire rack to cool in pan for 10 minutes. Loosen edges with a knife if necessary then remove from pan to wire rack. Let cool another 15 minutes and drizzle with glaze if desired.

Crusty Dutch Oven No Knead Bread

 

NOTES

• Don't be scared! It's a bread recipe but it literally requires NO kneading!
• I've been wanting a dutch oven for a long time and finally used a birthday gift certificate to Amazon and bought a middle-of-the-road cast iron, enamel coated dutch oven. It goes from the stove top (think stews, roast, etc.) directly to the oven but more importantly bakes this AWESOME loaf of crusty-on-the-outside, soft, chewy, and delicious-on-the-inside-bread. I made this simple bread for the first time mid-October and have probably made more than 10 loaves since then. It's that good.
• Go ahead and double the recipe. Whatever you don't eat fresh will make great french toast!
• Found the recipe on a blog called Alaska from Scratch

INGREDIENTS

• 3 c. unbleached all-purpose flour
• 1 tsp. yeast
• 1 tsp. salt
• 1 1/2 c. warm water

DIRECTIONS

1. In a large mixing bowl, whisk together flour, salt and yeast. Add water and stir with a wooden spoon until flour is mixed in (mixture will be sticky; this is what you want). Cover bowl with plastic wrap and set aside for 12 - 18 hours (up to 24).  I have found that 12-16 seems ideal

2. Preheat oven to 425. Place a cast iron dutch oven with a lid in the oven and heat the pot for 30 minutes.  While the dutch oven is getting hot, dump/scrape the risen dough onto a heavily floured surface (mixture will be sticky) and lightly shape into a round loaf (you can knead it here a few times if you want). Cover the bread with a clean kitchen towel and let sit for at least 20 minutes.

3. After dutch oven has been preheating for 30 minutes, remove it from the oven and carefully set in the dough. Cover and return to oven for 30 minutes. Then, remove the lid and bake an additional 10-15 minutes. Carefully remove bread from oven and from pot and place on a cooling rack.

Homemade Pesto Focaccia

NOTES

• This was really good and enjoyed by all at the dinner I took it to.
• Don't let the "homemade" part of the focaccia scare you! It's as easy to make as pizza dough.
• The focaccia recipe is modified from whisksandwhimsy.com.

INGREDIENTS

• 2 tsp rapid-rise dry yeast
• 1 c warm
• 2 tbsp sugar
• 3 1/2 to 4 cups all-purpose flour
• 1 tbsp salt dissolved in 2 tbsp water
• 1/4 c extra-virgin olive oil, plus more for brushing
• Pesto - make your own or use store bought. You'll need about 3/4 cup
• Freshly grated Parmesan cheese

DIRECTIONS
1. In the bowl of your standing mixer, combine the yeast, water and sugar. Stir to dissolve, and let sit about 3 minutes or until frothy.
2. With the mixer fitted with the dough hook, turn the mixer on low speed and slowly add 3 1/2 cups of flour to the yeast mixture. Add the dissolved salt (doesn’t have to be completely dissolved) and slowly pour in the olive oil. When the dough starts to come together, increase the speed to medium and mix for about 8-10 minutes, until dough is smooth and elastic. Add the remaining flour a tablespoon at a time if the dough is too sticky. You want the dough to stick to your finger if you press it but then it should pull away cleanly.
3. Turn the dough out onto a clean counter and knead a few times before forming the dough into a round ball. Place the dough ball into a large oiled bowl, turning it so that it is coated with olive oil. Leave the dough ball in the bowl and cover with plastic wrap. Let rise in a warm place for about 45 minutes, until the dough has doubled in size.
5. Preheat oven to 400 degrees and coat a sheet pan with olive oil. Turn out the dough on your work surface. Roll and stretch the dough roughly into a rectangular shape; the dough should be about a 1/2 inch thick. Transfer the dough to the oiled sheet pan, cover with plastic wrap, and let sit for 15 minutes.
6. Uncover the dough and use your fingertips to make dimples in the dough. Brush the dough with extra-virgin olive oil and then brush the dough lightly with 1/2 of the fresh pesto. Shred some Parmesan over the top. Bake the bread in the lower third of the oven for 15 to 20 minutes, until the top is golden. Once removed from the oven, dot the bread with more of the fresh pesto.

Week 49, Recipe 3: Greek Grilled Chicken Pitas

Forgot to take a picture. This one is by Taste of Home.

NOTES

• Really tasty. Make your own pita bread (see below this recipe) or buy it.
• Makes great lunch leftovers (serve cold).

INGREDIENTS

• 1/2 cup balsamic vinaigrette or vinegar (I used vinegar because that's what I had on hand)
• 1 pound boneless skinless chicken breast halves

CUCUMBER SAUCE:

• 1 cup plain Greek yogurt
• 1/2 cup finely chopped cucumber
• 1/4 cup finely chopped red onion
• 1/2 tablespoon minced fresh parsley (optional)
• 1 tablespoon lime juice
• 1 garlic clove, minced
• 1/4 teaspoon salt
• 1/8 teaspoon pepper

PITAS:

• 8 pita pocket halves
• 1/2 cup sliced cucumber
• 1/2 cup grape tomatoes, halved
• 1/2 cup sliced red onion
• 1/2 cup crumbled feta cheese

DIRECTIONS
1. Pour vinaigrette (or vinegar) into a large resealable plastic bag. Add the chicken; seal bag and turn to coat. Refrigerate for at least 4 hours or overnight.
2. In a small bowl, combine the sauce ingredients; chill until serving.
3. Drain and discard marinade. Preheat grill and moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat 6-8 minutes on each side or until a meat thermometer reads 170°.
4. Cut chicken into strips. Fill each pita half with chicken, cucumber, tomatoes, onion and cheese; drizzle with sauce.



PITA BREAD

INGREDIENTS

• 2 1/4 tsp yeast
• 1 1/4 c. warm water
• 1 tbsp sugar
• 3 c. flour (use 1 c. whole wheat if desired)
• 1/2 tsp salt

DIRECTIONS
1. Put yeast in 1/4 c. warm water and add sugar. Let stand 10 minutes.
2. Mix 2 1/2 c. flour and salt in a warm bowl (that works with your standing mixer if you have one). Form a well in the center of the bowl and pour yeast mixture in well. Gradually add the other 1 c. warm water.
3. If using your standing mixer, attach the dough hook and begin to knead dough (or by hand), add more flour as necessary. Knead for 5 minutes.
4. Place dough in an oiled bowl and cover with plastic wrap. Let rest in a warm spot until doubled.
5. Preheat oven to 425. Knead a few minutes then divide into balls about 2 1/2 inches in diameter. Roll into thin circles and place on a lightly greased cookie sheet. Cover with a towel and let rest 10 minutes.
6. Bake on bottom rack of oven about 5-8 minutes or until lightly browned. Let cool on a wire rack then cut into halves and pull out to make a pocket (or use a bread knife to slice them open).

Week 34, Recipe 4: Buttermilk Biscuits with Sausage Gravy

NOTES

• This was yummy. Only wish I would've doubled the biscuits and sauce so I did double it in the recipe below so if cooking for just one or two, you might want to halve the recipe (Note that I left the amount of sausage the same as in the original recipe. I did not think that needed doubled).
• These biscuits are my new favorite biscuit recipe and I will be making them by themselves!
• Recipe modified from Sunset (found on Cooking Light)

INGREDIENTS

• For biscuits:
• 4 c. all purpose flour
• 6 tsp baking powder
• 2 tsp salt
• 4 tbsp sugar
• 1/2 c. cold butter, plus 2 tbsp melted
• 1 1/2 c. buttermilk
• 1 1/2 c. half-and-half or whipping cream
• 1 c. all purpose flour
• For gravy
• 3/4 lb pork sausage
• 2 c. half-and-half or whipping cream
• 4 c. milk (2% or whole is best)
• 1 tsp powdered garlic
• 1 tsp powdered onion
• 1 1/2 tsp pepper
• 3 tsp fresh minced thyme leaves (optional)
• 1/4 tsp cayenne
• 1/2 tsp salt
• 4 tbsp butter
• 1/2 c. flour

DIRECTIONS
1. To make biscuits: preheat oven to 450 degrees. In a large bowl, whisk the 4 c. flour, powder, salt, and sugar. Cut cold butter into small cubes and using a pastry blender, cut butter into flour mixture until pieces are the size of peas. Stir in the buttermilk and half-and-half until just incorporated.
2. Put the 1 c. of all purpose flour in a shallow bowl. Using an ice cream scoop or your hands, scoop a small handful of dough and drop it into the flour, tossing lightly to coat and shaking off excess. Put dough balls into two 8-inch cakes pans. The dough balls will be touching each other. You'll have about 6-8 dough balls in each pan.
3. Bake biscuits until deep golden brown and a toothpick inserted in center comes out clean, 20-25 minutes. Let cool 10 minutes and then brush with the melted butter.
4. For gravy: put sausage in a medium saucepan over medium heat. Cook until lightly browned, 5-6 minutes, breaking it into small pieces with a wooden spoon. Transfer sausage to a plate with a slotted spoon, reserving any drippings.
5. Meanwhile in another medium saucepan over medium-low heat, warm half-and-half, milk, powdered garlic and onion, pepper, thyme, cayenne, and 1/2 tsp salt.
6. Add butter to to sausage dripping and let melt. Add 1/2 c. flour, and whisk until golden, 1-2 minutes. Gradually add warm milk mixture, whisking, until simmering. Stir in sausage and season to taste with salt.
7. Have biscuits and put on plates, topping with gravy.

Old-fashioned Corn Bread Muffins

NOTES:

• Modified from the Mennonite Community Cookbook
• I don't use muffin cups. Just grease your muffin tins well.

INGREDIENTS

• 3/4 c. corn meal
• 1 c. flour
• 1 tsp soda
• 1 tsp cream of tartar
• 1 tsp salt
• 2 1/2 tbsp sugar
• 1 egg, well-beaten
• 2 tbsp melted butter
• 1 c. regular (not low-fat) sour cream
• 4 tbsp milk

DIRECTIONS

• Sift flour and corn meal into a bowl. Add soda, cream of tartar, salt and sugar. Sift again into a large bowl.
• Add beaten egg, cream of tartar, milk, and melted butter.
• Beat throughly and pour into greased muffin cups, filling 3/4 full.
• Bake at 425 for 15-20 minutes or until lightly browned and a toothpick inserted in the middle comes out clean.

Blueberry Lemon Bread with Streusel Topping

NOTES

• From: The New Basics Cookbook
• My husband is not a "zest" fan so I left out the lemon zest but wanted to put it in so I left it on the ingredient list below.
• This makes for a delicious breakfast or brunch bread. Warm leftover slices in the microwave.

INGREDIENTS

• Topping: 1/2 c. sugar; 1/3 c. all-purpose flour; 4 tbsp unsalted butter, at room temp; 1 tsp grated lemon zest; 1/2 tsp ground cinnamon
• 3/4 c. sugar
• 1/2 c. milk
• 4 tbsp unsalted butter, at room temp
• 1 egg
• 2 c. all-purpose flour
• 2 tsp baking powder
• 1/4 tsp salt
• 2 c. fresh or frozen blueberries
• 1 tbsp grated lemon zest

DIRECTIONS
1. Preheat oven to 375 degrees. Oil a 9x5-inch loaf pan.
2. Stir the topping ingredients together in a small bowl until smooth. Set aside.
3. In a medium-size bowl, stir the sugar, milk, butter and egg together until smooth.
4. In another bowl, toss the flour with the baking powder and salt. Stir this into the wet ingredients, and then fold in the blueberries and lemon zest.
5. Transfer the batter to the greased loaf pan and sprinkle with the topping. Bake until the topping is deep golden and has formed a thick crust, 40-50 minutes. Cook in the pan for 5 minutes the transfer the bread to a wire rack.

NOTE ABOUT COOKING AT HIGH ALTITUDE:
We're at about 4,500 feet and I always have problems with my breads/brownies/cakes sinking in the center. If you're also at a high altitude, reduce the baking powder or baking soda by 1/4 tsp or so, increase baking temperature by 15 degrees and shorten cooking time by 10 minutes or more. This seems to fix the problem.

Recipe 1.2, Week 32: Cheddar Biscuits

NOTES
• Serve these biscuits with Chicken and Roasted Poblano Soup this week!
• You can mix them up and bake them in just 20 minutes!

INGREDIENTS
• 2 cups all-purpose flour

• 2 teaspoons baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1 1/4 cup coarsely grated extra-sharp Cheddar
• 3/4 stick cold unsalted butter, cut into 1/2-inch pieces
• 1 1/4 cups well-shaken buttermilk

DIRECTIONS
1. Preheat oven to 450 degrees.
2. In a large bowl, sift together flour, baking powder, baking soda, salt, and pepper. Add cheese and toss to coat.
3. Blend in butter with a pastry blender or your fingertips until mixture resembles coarse meal. Add buttermilk and stir just until a dough forms (dough will be wet and sticky like a thick/chunky pancake batter). Drop biscuit dough onto an ungreased baking sheet in large mounds. Bake until tops are light brown, about 10-15 min.

Overnight Cinnamon Rolls

NOTES:

• We made the dough and frosting on a Saturday night and put both in the fridge. In the morning, I preheated the oven, set the pans of rolls on the stovetop to warm to room temp then baked for about 15 minutes and topped with the frosting. What a delicious Sunday morning treat!
• Use the same recipe to make dinner rolls (follow through the beginning of step 4). Form balls with hands and place in greased cake pans, leaving about 1 inch between balls. Let rise again in pans like recipe below before baking.
• I use a butter cream frosting for my rolls but feel free to use your favorite frosting or icing.

INGREDIENTS - Rolls
• 1 pkg yeast (2 ¼ tsp)
• ¼ c. warm water
•1 skim or low fat c. milk, scalded (heated over medium heat until bubbles form at edges)
• ¼ c. shortening
• 1 tsp salt
• ¼ c. sugar
• 3 ½ c. flour
• 1 egg
• ¾ c. packed brown sugar
• ¼ c. all-purpose flour
• 1 tbsp ground cinnamon
• 1/3 c. butter, softened or melted

INGREDIENTS – Butter cream frosting
• 1/3 c. butter, cold and firm
• 2 c. sifted powdered sugar
• 1/2 tsp vanilla
• 1-2 tbsp cold milk or cream

DIRECTIONS - Rolls
1. Soften yeast in ¼ c. warm water for a few minutes. In a large bowl, combine scalded milk, sugar, shortening, and salt. Add about ½ of the flour and mix well.

2. Add softened yeast and egg and mix again.

3. Stir in remaining flour to make moderately soft dough. Turn out onto a lightly floured surface and knead until smooth. Place in a lightly greased bowl and turn to coat surface of dough then cover lid tightly and let rise in a warm place (turn on oven to 200 degrees for a few minutes then turn off and set bowl in oven) about 30 minutes or until double.

4. Punch dough down, shape into a bowl and let rise 10 minutes. (Roll into balls and place in greased cake pans, leaving 1 inch apart if making dinner rolls). While rising, mix softened or melted butter, brown sugar, ¼ c. flour, and cinnamon in a small bowl. Remove dough from bowl and on a floured surface, flatten slightly with hands. Roll into a large rectangle with a rolling pin to about ¼ - ½ inch thick and spread with brown sugar filling. Roll up dough tightly, starting with one long side of the rectangle and rolling towards the other long side. Seal seams and cut into 18-20 rolls using dental floss (unflavored) or thread (side thread/floss under long roll and bring up then cross and pull to pinch dough without smashing it). Place rolls in lightly greased cake pans, cover with plastic wrap and let rise in fridge overnight (or until double at room temp if making right away).

5. To make frosting (whether the night before or the morning of), beat cold butter with electric mixer until creamy. Add sugar, about ½ c. at a time and beat well after each addition. Add vanilla then milk and beat again. Store in air-tight container and whip again before using. It can also be frozen.

6. When ready to bake rolls, remove from fridge (if making overnight) and let sit at room temp for 20 or so minutes. Preheat oven to 375 and bake rolls 15-20 minutes or until lightly browned (if necessary, cover with foil to prevent tops from burning the last few minutes). Remove from oven and cool for a few minutes in pan then invert onto cooling racks then flip onto serving plates. Spread frosting over warm rolls and serve warm.