Wednesday, December 30, 2009

Rosemary Onion Bread

Hello from Ruidoso, NM! We are having a blast! Today we went sledding and also made a snow woman!

Me, our cuz Avery and My Sis-in-law Katy

I finally did it! I made a yeast bread that tasted good. This recipe came from my gal Pioneer Woman.

Rosemary Onion Bread
1 Tb butter
1/2 onion sliced
3 cloves garlic chopped
3/4 cup warm water
1 1/2 Tsp Dry active yeast
1 1/2 Tsp Sugar
1 1/2 Tb Olive Oil
1 1/2 cups Flour (sifted, I used my potato ricer again)
1 tsp salt
4 springs freshly chopped rosemary
optional 1/4 cup blue cheese

Cook onion and garlic in butter until tender.

Put in a bowl and place in the fridge to cook to room temperature. You do not want these to get too cold.

Put warm water in a mixing bowl with yeast, sugar and olive oil.
Stir and place in a warm place until ready to add flour. (When my oven is on the stove top will warm up so I turned my oven to 250 and put the bowl on the stove top)Let sit at least 3 minutes.

Sift salt and flour in a mixing bowl.

Stir rosemary into onions.

Add small amounts of flour and onions alternating ingredients to the yeast mixture. Stir until mixed before adding more, repeat until all ingredients are mixed and a dough is formed.

Sprinkle a generous amount of flour on a flat surface.
The dough is sticky, but try to kneed at least 20 times, like I said you will need a lot of flour.

Pour about 2 Tb of olive oil in a clean mixing bowl.
Put dough in the bowl and turn dough to cover with oil.

Cover bowl with a towel and put in a warm place (on top of my stove top) for about 1 1/2 hours.

Look I made it RISE!!

Separate dough into 5-6 smaller bowls and put on a greased cookie sheet.

Cover with a towel and put in a warm place to rise for another 15-20 minutes.

Bake on 400 degrees for 20 minutes.
Half way though take out and butter the tops of the bread. Add blue cheese on the top of the bread during this step.

I only put blue cheese on half of the rolls, it tasted good, but wasn't necessary for flavor. The flavor of this bread was amazing alone!

I wanted to make this bread again the other day, but I was out of rosemary and onion, haha! I had a whole head of garlic so I took about 6 cloves and sliced them in half then barley cooked them in about 1 Tb of butter. (you just want to soften the garlic so cook them super low) I added the garlic cloves and about 1 teaspoon of dry oregano and 1 tsp of dry thyme to the dough. It turned out very yummy! Now you have a recipe for Herb Garlic Bread!

Friday, December 25, 2009

Take two for Sugar Cookies

Merry Christmas! We are having a cold Christmas in Odessa. We had a great Mexican food dinner last night. Going to dad's for lunch and then to the movies tonight. Hope you are enjoying Christmas with your family!
I wrote a few blog articles to post during the Christmas break in case I do not spend much time on the computer.

My plea for a sugar cookie recipe got me a recipe from my cousin Melissa. She found the recipe from Real Simple and had just made them the week before. The were a lot better than my first round. Here is what went down.

Lemon Glazed Sugar Cookies
1 1/2 sticks of butter (3/4 cup) at room temp
3/4 cup sugar
2 egg yolks
1/2 tsp vanilla extract
1/4 tsp kosher salt
2 cups of flour

Start by beating your butter and sugar with an electric mixer (or your fancy Kitchen Aid mixer!) until fluffy.

Add egg yolks, vanilla and salt, beat until combined.

Gradually add flour until just incorporated.

Your dough will be crumbly.

Divide into 2 and roll into 2 logs. It will take some careful maneuvering to get the crumbly dough to create logs, but keep squeezing gently.

Cover with saran wrap and refrigerate for 30 mins - 1 hour

Take out and slice logs into 3/8 inch pieces.

Spray cookie sheets with Pam and place dough with space between

Bake on 350 for 16-20 minutes.

Lemon Glaze
1 cup powdered sugar
2 Tb lemon juice
1 teaspoon lemon zest
food coloring if desired

Whip sugar, lemon juice and lemon zest.

Add food coloring if you would like. I made red and green for Christmas.

Dip top side in glaze and let extra drip off.

Let dry for 15 minutes.

PS.. Protein Boy loves these cookies, I keep catching him sneek one out of the kitchen, shhh don't tell him I told you!

*Hope everyone is having a wonderful Christmas!*

Wednesday, December 23, 2009

Blissful Banana Bread!

We made it to Odessa! It is cold and rainy here, it feels nice to have a change of weather. Here is an article I wrote on banana bread that I made last week. It is the best banana bread recipe I have ever had. If you need a last minute Christmas treat try it out!
I finally did it! I baked something that tasted really good! Banana bread is one of my favorites. I looked up so many recipes and finally decided on one that was in my Bride and Groom Cookbook. It always tastes great around the Holidays.

1 1/2 Cups chopped walnuts
2 1/4 cups flour
1 tsp salt
1/2 tsp ground cinnamon
3/4 cup vegetable oil
2 1/4 cup sugar
3 eggs
1 1/2 tsp vanilla extract
1 1/2 tsp baking soda
1/2 cup buttermilk
2 cups very ripe mashed bananas (3 large bananas)

Put walnuts on a baking sheet and toast on 350 for about 12 mins. (half way through shake pan to turn nuts)

Stir together flour, kosher salt and cinnamon in a mixing bowl. (I decided to ensure good baking practices and sift these ingredients together. I do not own a sifter, but I found a potato ricer works well.)

Using the paddle attachment on your kitchen aid mixer, blend together sugar and oil.

Beat eggs lightly in a bowl before adding to the sugar mix. Also add the vanilla and beat until incorporated, about one minute.

I did not have any buttermilk, but Pioneer Woman said that you can put almost 1/2 cup milk in a container and then add white vinegar until it reached 1/2 cup. It will instantly make buttermilk. I tried it and it worked well.

Add baking soda to buttermilk and stir.

Add 1/2 buttermilk to mixer and 1/3 of the flour mix. Stir until blended. Repeat.
Add last 1/3 of flour mixture and stir.

Scrape sides of bowl to incorporate all of the flour mixture.

Add mashed bananas and walnuts and mix until just incorporated.

Grease 2 9X3 inch loaf pans and pour batter into both.

Move rack in the center of the oven and bake bread for 1 hour, or until a knife comes out clean.
Let bread cool in loaf pans for about 5 minutes.
Remove from pans and cool on baking racks for at least 10 minutes before serving. One of my pans didn't get enough Pam before hand so it didn't come out as well.

Wrap in aluminum foil and keep in the refrigerator.

The second time I made this bread it didn't turn out as well... I figured out that it was because my bananas were not ripe enough. You need to use very ripe bananas for this bread.