Dishes found in my kitchen...

Sunday, April 29, 2012

Tuesday, September 13, 2011

Thanksgiving squash

Ingredients:
1 Butternut Squash - (pill, remove seeds, & cube - if using microwave)
1/2 Tb. butter
1/4 ts. cinnamon
1/8 ts. nutmeg
1 Tb. maple syrup

Preparation:
1. Microwave covered squash on high until very tender (steering occasionally).
2. Drain well and place in a large bowl; mash it well.
3. Add rest of the ingredients and whip until smooth. Season with salt and pepper.

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** 1. If baking (halved and seeded) squash: place cut side down, add 1/4 in water and bake at 350* for 1 hr. Don't cover.
** 2. scrape the squash into a large bowl, then mash it well.
3. Add rest of the ingredients and whip until smooth. Season with salt and pepper.

Saturday, March 19, 2011

INDEX

Wigilia: http://hl-kuchnia.blogspot.com/2009/01/our-wigilia.html

Super Raisin Bread - Cinnamon Swirl

Dough Ingredients:

1 ½ cup milk

¼ cup sugar

2 tsp. salt

½ cup butter

½ cup warm water

2 pkgs. dry yeast (5 tsp.)

1 cup unseasoned mashed potatoes

4 ½ cups all-purpose flour

1 cup raisins

Filling/Topping ingredients:

½ cup sugar

2 tsp. Cinnamon

¼ cup butter/margarine (optional)

Procedure dough making:

Place raisins in a bowl, cover with water and let soak for about ½ hour. Prior to mixing into dough drain thoroughly.
In a saucepan, heat the milk until bubbles start forming around the pan edges. Remove from heat and add the butter, stirring occasionally until melted. In a mixer (Kitchen Aide) place the warm milk/butter, mashed potatoes, sugar and salt. Mix until totally mixed, then let this mixture cool until lukewarm.
Mix the yeast into the ½ cup of warm water and proof.
Mix the proofed yeast mixture into the milk, potato mixture in item 2 above.
With a dough hook on speed #2 blend in 3 ½ cups of all-purpose flour. Continue mixing and adding more flour until the dough leaves the side of the pan. If mixer is not available this can be done by hand.
Transfer dough onto floured surface, spread out the dough and slowly add the raisins, kneading all the time until all the raisins are incorporated. Knead for about 10 min. Oil/butter a large bowl, form a ball with the dough and place into bowl, rotate to make sure dough ball is coated with oil. Cover with plastic wrap or damp cloth and let rise in a warm place until doubled in volume.

Filling:

Combine ½ cup of sugar with the cinnamon and set aside.

Prep and Bake:

After dough has doubled in size transfer to a floured surface and punch down to deflate.
Divide dough into two equal portions.
Roll out half of the dough into a rectangle, sprinkle with ½ of the sugar-cinnamon mixture.
Roll up jelly roll fashion, pinching edges together and tuck ends under.
Place seam-side down in a 9x5 inch pan and brush with 1 Tbs. cool melted butter.
Repeat with second portion of dough.
Cover and let rise again until doubled, about 1 hr.
Bake in a preheated oven at 375 deg. F for 35-40 min. or until top is browned and bread sounds hollow when tapped (about 190-200 deg. F internal temp).
Remove from oven when done and cool on racks.

Enjoy, I’m sure you will be unable to have just one slice!

Credits: Modified/rearranged from recipe on Cooks.com

Wednesday, January 19, 2011

Kluski na parze - Steamed Dumplings

http://easteuropeanfood.about.com/od/polishnoodlesanddumpling/r/naparze.htm

Makes about 30 Polish Steamed Dumplings or Kluski Na Parze

Ingredients:

2 packages active dry yeast
4 teaspoons sugar
1 cup + 2 tablespoons warm milk
1 pound all-purpose flour
1/2 teaspoon salt
2 large eggs
3 tablespoons melted butter

Preparation:

In a small bowl, make a sponge by dissolving yeast and sugar in milk and combining with 1/2 cup of the flour. The mixture should be the consistency of heavy cream. Cover and let rise until doubled.
In a large bowl, combine remaining flour and salt, eggs and yeast mixture. Mix by hand or machine (the dough will be sticky) until it blisters and pulls away from the side of the bowl. Add cooled melted butter and mix well.
Let rise until doubled. Turn out onto a floured surface, kneading in more flour if too sticky. Pat out to a 1-inch thickness and cut with a 2 1/2-inch cutter or glass. Reroll scraps and cut again. Cover and let rise until doubled.
Meanwhile, fill two large pots 3/4 full of water. Using butcher's twine, tie a circle of flour sacking or other lint-free cloth over the top of the pots and bring the water to a boil. Place dumplings on the cloth leaving 2 inches space between because they will grow. Place the lid on top of the pot and steam the dumplings for 15 minutes. Don't lift the lid during the steaming because the dumplings will collapse.
Transfer dumplings to a wire rack to cool. Store dumplings in a Ziploc bag in the refrigerator or freeze. Warm dumplings in the pan juices of roasted meats or in gravy. For a sweet version, fry both sides in butter until golden, and serve sprinkled with sugar. Some also add cinnamon and yet others serve with stewed fruits or conserves.

Friday, January 14, 2011

Baked French toast

I recommend this (modified) recipe. Original recipe: http://allrecipes.com//Recipe/baked-french-toast-2/Detail.aspx
I strongly recommend cutting the topping amount of the original as I did below. I think the below hits the "right" level of sweetness (it's still sweet but that is what I would expect - it needs no maple syrup though...) I also don't like mine soggy so cutting down the milk/cream combo works for me... (mine is less like bread-pudding and more like french toast )

This is an awesome make-ahead dish for brunch or breakfast! It's being added to my New Year morning menu! :-)

Baked French Toast (prep 15mins. Cook: 40 mins. Ready 15hrs)

Ingredients
* 1 (1 pound) loaf French bread, cut diagonally in 1 inch slices - or two slices stacked of wheat or white bread - usually 14-16 slices
* 8-10 eggs
* 2 cups milk (can make this up to a 50%-50% mix with half and half)
* 2 teaspoons vanilla extract
* 1/4 teaspoon ground cinnamon
* 1/4 cup butter
* 1/2 cup brown sugar
* 1 tablespoons light corn syrup

Directions
1. Butter a 9x13 inch baking dish.
2. Arrange the slices of bread in the bottom.
3. In a large bowl, beat together eggs, milk, cream, vanilla and cinnamon.
4. Pour over bread slices, cover, and refrigerate overnight.
5. The next morning, preheat oven to 350 degrees F (175 degrees C).
6. In a small saucepan, combine butter, brown sugar and corn syrup; heat until bubbling. Pour over bread and egg mixture.
7. Bake in preheated oven, uncovered, for 40 minutes.

IMHO this makes 8 servings with ~ 2 slices bread and 1 egg equivalent each person.
~ 370 calories/serving. (assuming 80 calorie bread, 2% milk, and cinnamon and vanilla add "negligable" calories per serving)

potatoe pancakes (placki kartoflane)

Ingredients:
2 eggs
1/4 -1/2 tsp. salt
4 Tbs. flour (they became softer the more flour you use)
1/2 tsp. baking soda
4 Russets potatoes (wash potatoes and grate them - I don't peel my potatoes)

Preparation:
1. In a medium bowl, beat eggs, add grated potatoes, salt, flour & baking soda. Stir mixture.
2. In a large frying pan over a medium flame add some shortening (I use Canola oil) and allow it to heat up.

3. Drop batter by spoonfuls making 2" circles in pan. As edges of pancakes brown carefully turn using a fork. Potato pancakes should not cook too fast as you will make them too crisp but too low of a flame and they will absorb too much shortening. After turning pancakes and allowing to cook for 1-2 minutes remove from pan and place on paper towel covered tray.

4. Continue to cook more pancakes adding shortening as needed.

You can serve them with sour cream (my favorite), apple sauce, meat sauce or sprinkle with sugar.
Enjoy!