Kathy's Kookbook
Recipe Archives!
Recipe Archives!
| Rosemary and Ham Scones
1 box biscuit mix (recommended: Jiffy) 3 tablespoons finely chopped rosemary, 4 small stems 1/2 cup cream A couple pinches salt 3 pieces deli-sliced glazed smoked ham, chopped, about 1/8 pound 1 tablespoon orange zest 2 teaspoons sugar Preheat oven to 375°F. Mix together biscuit mix, rosemary, cream, salt, ham and orange zest. Pile mixture into 4 large mounds or 8 small mounds onto a nonstick cookie sheet. Sprinkle with a little sugar and bake. Bake scones for 10 to 12 minutes for large scones, 7 to 8 minutes for small scones.
Recipe courtesy Rachael Ray ref:04/08/06
Orange Glazed Blueberry Scones
| 2 cups unbleached flour, plus more for rolling berries 1 tablespoon baking powder 1 teaspoon salt 1/3 cup sugar 1/4 cup unsalted butter, chilled and cut in chunks 3/4 cup buttermilk or cream 1 egg 1 pint fresh or frozen blueberries Preheat oven to 400°F. In a large bowl, sift together flour, baking powder, salt and sugar; mix thoroughly. Cut in butter using 2 forks or a pastry blender. The butter pieces should be coated with flour and resemble crumbs. In another bowl, mix buttermilk and egg together, and then add to the flour mixture. Mix just to incorporate, do no overwork the dough. Roll blueberries in flour to coat, this will help prevent the fruit from sinking to the bottom of the scone when baked. Fold the blueberries into batter, being careful not to bruise. Drop large tablespoons of batter on an ungreased cookie sheet. Bake for 15 to 20 minutes until brown. Cool before applying orange glaze. Orange Glaze: 2 tablespoons unsalted butter 2 cups powdered sugar, sifted 2 oranges, juiced and zested To prepare Orange Glaze: combine butter, sugar, orange zest, and juice over a double boiler. Cook until butter and sugar are melted and mixture has thickened. Remove from heat and beat until smooth and slightly cool. Drizzle or brush on top of scones and let glaze get hazy and hardened.
Recipe courtesy Tyler Florence, Food 911 ref:03/12/06
Blueberry-White Chocolate Chunk Scones
| 3 cups flour 1/2 cup plus 2 Tbsp. sugar, divided 1 Tbsp. baking powder 1/2 tsp. salt 3/4 cup (1-1/2 sticks) cold unsalted butter, cut into pieces 3/4 cup plus 2 Tbsp. buttermilk, divided 1 egg, lightly beaten 1 Tbsp. grated lemon peel 1 cup blueberries 1/2 pkg. White Chocolate chips Preheat oven to 375°F. Mix flour, 1/2 cup of the sugar, the baking powder and salt in large bowl. Cut in butter with pastry blender or 2 knives until mixture resembles coarse crumbs. Add 3/4 cup of the milk, the egg and lemon peel; stir just until mixture forms dough. Stir in blueberries and chocolate chunks. Divide dough in half. On lightly floured surface, pat each half into a round, 9 inches in diameter and 1 inch thick. Cut each round into 8 wedges. Place wedges on ungreased baking sheet. Brush tops with remaining 2 Tbsp. milk; sprinkle with remaining 2 Tbsp. sugar. Bake 25 min. or until golden brown. Serve warm or at room temperature.
Kraft Kitchens ref:03/12/06
Cranberry-Pecan Bread
| 1/2 cup orange flavored liqueur 1/2 cup sugar 1/4 cup water 1/2 teaspoon whole cloves 1 cinnamon stick, halved 1 1/2 cups fresh cranberries (or defrosted if frozen) 3/4 cup dark brown sugar 1 stick unsalted butter, at room temperature 2 large eggs 2 cups flour 1 teaspoon baking soda 1/2 teaspoon ground cinnamon 1/2 teaspoon salt 3/4 cup buttermilk 1/4 cup fresh orange juice 1 cup chopped, toasted pecans 1 teaspoon orange zest 1 teaspoon vanilla In a saucepan, combine the orange liqueur, sugar, water, cloves, and cinnamon stick and bring to a boil. Stir to dissolve the sugar. Add the cranberries. Reduce the heat to a simmer and cook until the berries burst, about 8 minutes. Remove from the heat and let the berries cool in the liquid. Remove the cinnamon stick and cloves and discard. Preheat the oven to 350 degrees F. Lightly grease a 9 1/4 by 5 1/4 by 2 1/2-inch loaf pan. In a mixer bowl, using the mixer on high speed (or using a hand mixer), cream the sugar and butter. Add the eggs and beat until light and fluffy. Into a bowl, sift together the flour, baking soda, cinnamon, and salt. In a small bowl, combine the buttermilk and orange juice. Alternately add the dry ingredients and buttermilk mixture to the creamed butter, beating after the addition of each. Fold in the reserved cranberry mixture, pecans, orange zest and vanilla. Pour into the prepared loaf pan. Bake until a tester comes out clean, 55 to 60 minutes. Turn out onto a wire rack to cool. Serve warm or at room temperature. (Can be made ahead. Wrap tightly and store at room temperature 1 day or freeze for up to 2 weeks.)
Recipe courtesy Emeril Lagasse, 2002 ref:12/04/04
Panettone, Italian Christmas Bread (Bread Machine)
| For a 1 ½ pound loaf:
¾ cup plus 2 tablespoons milk Add ingredients to the bread machine in the order listed, or otherwise as directed in manufacturer's instructions. Add the raisins, pecans, and orange peel at the tone for adding fruits and nuts. I use the sweet bread cycle, but a normal cycle would likely work fine. Glaze (optional): Combine ½ cup sifted powdered sugar, ¼ teaspoon vanilla extract, and enough milk (2 to 3 teaspoons) to make a glaze of drizzling consistency.
Source: Fleischmann Yeast's Breadworld ref:12/14/02
Light Rye (Bread Machine)
| 1 Pound 3/4 c. Water 1.5 cups White Bread Flour ½ cup Rye Flour 1.5 tbls. Sugar 3/4 tsp. Salt 3/4 tbls. Butter 2 tsp. Corn Meal 1 tsp. Caraway Seed 1 1/4 tsp. Yeast (fast rising) 2 tsp. Yeast (active dry) 1.5 Pound 1 cup + 2 tbls. Water 2 1/4 cups White Bread Flour 3/4 Rye Flour 2.5 tbls. Sugar 1 1/4 tsp. Salt 1 1/4 tbl. Butter 1 tbls. Corn Meal ½ tbl. Caraway Seed 2 tsp. Yeast (fast rising) 3 tsp. Yeast (active dry) Place ingredients into bread machine, in order given. Use regular or rapid bake.
Source: Electric Bread Cookbook by Suzan Nightingale ref:10/19/02
Papaya and Lime Scones
| 2-1/2 cups All-Purpose Flour 2 Tbsp Light Brown Sugar 1 Tbsp Baking Powder 1 tsp Salt 1/4 cup Canola Oil 1 cup Low-Fat Milk 1 large Egg Lime Zest (finely grated 2 small limes) ½ cup dried Papaya (coarsely chopped) Preheat oven to 425°F. In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt. Stir in the canola oil with a fork until pea size crumbs form. In a small bowl combine the milk, egg, lime zest, and papaya. Add to the flour mixture and stir with fork until blended. Dough will be sticky. Turn out dough on generously floured board. Lightly form two balls and flatten into disks about 5-inches in diameter. Do not over work the dough. Place disks on ungreased cookie sheet and cut into desired number of wedges. Brush lightly with milk and bake for about 20 minutes.
From: Kathy's Kitchen
ref:09/21/02
Easy Soda Bread
| 4 cups all-purpose flour 4 tablespoons white sugar 1 teaspoon baking soda 1 tablespoon baking powder 1/2 teaspoon salt 1/2 cup margarine, softened 1 cup buttermilk 1 egg 1/4 cup butter, melted 1/4 cup buttermilk Preheat oven to 375°F (190 degrees C). Lightly grease a large baking sheet. In a large bowl, mix together flour, sugar, baking soda, baking powder, salt and margarine. Stir in 1 cup of buttermilk and egg. Turn dough out onto a lightly floured surface and knead slightly. Form dough into a round and place on prepared baking sheet. In a small bowl, combine melted butter with 1/4 cup buttermilk; brush loaf with this mixture. Use a sharp knife to cut an 'X' into the top of the loaf. Bake in preheated oven for 45 to 50 minutes, or until a toothpick inserted into the center of the loaf comes out clean, about 30 to 50 minutes. You may continue to brush the loaf with the butter mixture while it bakes.
From: allrecipes
ref:03/09/02
Pumpkin Soft Yeast Rolls
| 1/4 cup pumpkin puree 1 tsp vanilla extract 1 1/8 tsp dry active yeast (1/2 packet) 1 tbsp brown sugar 1/4 cup warm milk + 1/8 cup* 2 1/2 cups bread flour 1/8 cup butter, softened 1/2 tsp salt 1/2 tsp cider vinegar 1/8 tsp freshly ground nutmeg 1 egg, lightly beaten Place ingredients in your machine according to manufacturer directions. Place on dough cycle. When dough is ready, place in a greased bowl and let rise in a draft-free area. Spray muffin tins with butter-flavored cooking spray. Cut dough into 12 pieces and roll into balls. Place 6 balls in each muffin tin. Spray tops and cover with sprayed plastic wrap. Let rise once more in a draft-free area. When pleasantly puffed up, bake in a preheated 375°F oven for 15 minutes. Let cool on a wire rack. Makes 12 rolls. * It took about 2 tbsp more liquid to make a soft dough.
From: Kathy's Kitchen
ref:10/13/01
Apple-Cinnamon Chop Bread
| 1 loaf frozen sweet bread dough 3 large apples ½ cup sugar ½ tsp. cinnamon Thaw dough at room temperature on a cutting board lightly sprayed with vegetable oil spray for 2 hours, or until thawed. Pat into a 10" circle on cutting board. Cover with a cloth and let rise in a warm place for about 1 hour or until doubled in bulk. Or dough may be thawed and allowed to rise overnight in the refrigerator. Meanwhile, peel and core apples and slice into a bowl. Toss with sugar and cinnamon and let stand at least 30 min. When dough has risen, remove apple mixture from bowl with a slotted spoon, leaving behind any accumulated juices. Pile on dough. Draw dough up around apples. With a large, sharp knife, slice bundle about five or six times across, then five or six times in the other direction. With knife, gently mix by lifting dough and apples from bottom and piling on top. The dough pieces should be about 2" square. With a spatula, gently mound mixture on a lightly greased baking sheet, re-shaping into a circle and making sure most of the filling touches the dough. Bake at 350°F for about 30 min. Remove from oven and let stand 10 min. before removing from baking sheet.
From: Kathy's Kitchen
ref:09/08/01
| Topping: ½ cup chopped walnuts 1/4 cup all-purpose flour 3 tbls. granulated sugar 2 tbl. butter at room temp. ½ tsp. ground cinnamon Batter: 1-1/2 cup all-purpose flour 1- 2 cup granulated sugar 2 tsp. baking powder 1 tsp. ground cinnamon 1/4 tsp. allspice 1/4 tsp. baking soda 1/4 tsp.salt 2 large eggs 1 cup sour cream 1/4 cup(½ stick) melted butter 1 cup diced, unpeeled apple, preferably a tart apple such as a Granny Smith Heat oven to 375°F. Grease muffin cups or use foil or paper baking cups. Put streusel topping ingredients into a medium-size bowl. Mix with a fork, then crumble with fingers until mixture looks like chopped walnuts. To make the muffin batter, thoroughly mix flour, sugar, baking powder. cinnamon., allspice baking soda and salt in a large bowl. Break eggs into another bowl. Add sour cream and melted butter, and whisk until well blended. Stir in diced apple. Pour egg mixture over flour mixture and fold in just until dry ingredients are moistened. Scoop batter into muffin cups. Top each muffin with about 2 tsp. of the streusel topping. Bake 20 to 25 minutes or until browned. A toothpick inserted into the center should come clean. Remove from pans and let cool at least 1 hour before serving.
Thanks to: Susan Byrne, Kihei, HI ref:09/22/01  s
Breadmachine Boboli Type Pizza Crust
| 1 cup water 3 cups all purpose flour 1 tsp. salt 2 Tbs. olive oil 1 Tbs. sugar 2 tsp. active dry yeast 1 tsp. minced garlic 2 tsp. Parmesan cheese 1/2 tsp. Italian seasoning Parmesan cheese to sprinkle Add all ingredients (except) second parmesan cheese to breadmaker in order listed by your manufacturer. It is a good idea to put the garlic down inside the flour so it does not slow the yeast. Set breadmaker on dough setting. When complete, form two crusts on pizza pans, sprinkle with parmesan cheese, cover and let rise again. Bake 5-10 minutes at about 450F until light brown. Cool. Wrap tightly in foil and freeze until you get the pizza urge. Great to have around for easy last minute dinners. Good way for kids to make pizza too.
Source: Marla Go To Top
Homemade Pizza
| Pizza Dough 1 Pound (1.5 Pound) ½ c. Water (1 cup) 1 ½ cups Bread Flour (3 cups) ½ tsp. Salt (1 tsp.) 1 tbl. Vegetable Oil (2 tbl.) 1 tsp. Yeast (2 tsp.) Place ingredients in inner pot in order listed. Use French Dough setting; press Start. When setting is complete, remove the dough from inner pot and press into 1 (2) greased 10" pizza pans. Shape edges of dough to form a ridge. Let stand 10 min. Put on favorite toppings. Bake in preheated 425°F. for 25-35 min. Pizza is done when crust is golden brown and cheese is melted and bubbly. Pizza Toppings: Sauce Mozzarella Cheese Mushrooms Sausage Sliced Black Olives Sliced Onions Jalapeno Peppers Green Peppers Pepperoni Pineapple? (some people like this)
From: Kathy's Kitchen
ref:01/19/02 Go To Top
Follow Homemade Pizza directions. When setting is complete, divide dough in half. Place on greased cookie sheet to form a rectangle. Spread with sauce to within 2" on edge; put favorite pizza toppings on then spread with mozzarella cheese. Fold long edges over then pinch short ends. Bake at 400°F for 15-20 min. Serve with extra sauce. |
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