Thursday, October 18, 2012
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Thursday, October 18, 2012
jeny
2 1/2 lbs sirloin tip steaks, cubed
2 tablespoons butter
1 tablespoon oil
3 cups sliced fresh mushrooms
2 garlic cloves, crushed
2/3 cup beef broth
1/4 cup wine vinegar
1 1/2 teaspoons soy sauce
1 teaspoon Dijon mustard
2 teaspoons cornstarch
1/2 cup whipping cream
Brown the meat in butter and oil in a lg skillet.
Place in a 2qt baking dish.
In the skillet, saute mushrooms and garlic for 2 minutes.
Pour all over meat.
Cover and bake at 325* for 1-1/2 hour or until tender.
In skillet, mix broth, vinegar, and soy sauce; bring to a boil.
Boil for 2 minutes
Mix mustard, cornstarch and cream, stir into broth mixture.
Bring to a boil; boil for 1 minute, stirring constantly.
Drain juices that have accumulated around the beef into broth mixture.
Cook on med heat, stirring, until bubbly.
Add the meat, mix well.
Read more...
Sirloin Tips
2 tablespoons butter
1 tablespoon oil
3 cups sliced fresh mushrooms
2 garlic cloves, crushed
2/3 cup beef broth
1/4 cup wine vinegar
1 1/2 teaspoons soy sauce
1 teaspoon Dijon mustard
2 teaspoons cornstarch
1/2 cup whipping cream
Brown the meat in butter and oil in a lg skillet.
Place in a 2qt baking dish.
In the skillet, saute mushrooms and garlic for 2 minutes.
Pour all over meat.
Cover and bake at 325* for 1-1/2 hour or until tender.
In skillet, mix broth, vinegar, and soy sauce; bring to a boil.
Boil for 2 minutes
Mix mustard, cornstarch and cream, stir into broth mixture.
Bring to a boil; boil for 1 minute, stirring constantly.
Drain juices that have accumulated around the beef into broth mixture.
Cook on med heat, stirring, until bubbly.
Add the meat, mix well.
Wednesday, October 17, 2012
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Wednesday, October 17, 2012
jeny
10 teaspoons unsalted butter
1 1/2 cups brown sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
2 cups peeled cored and diced apples
crumb topping (>)
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
glaze (>)
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water
Preheat the oven to 350 degrees F.
Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy.
Add the eggs 1 at a time, beating after the addition of each.
In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt.
Add to the wet ingredients, alternating with the sour cream and vanilla.
Fold in the apples.
Pour into the prepared baking dish, spreading out to the edges.
TOPPING.
In a bowl, combine the sugar, flour, cinnamon, and butter and mix until it resembles coarse crumbs.
Sprinkle the topping over the cake.
bake until golden brown (40-45 minutes).
Remove from the oven and let cool for at least 10 minutes.
GLAZE.
In a bowl, combine the sugar, vanilla, and water and mix until smooth.
Drizzle the cake with the glaze and let harden slightly.
Cut into squares and serve.
Read more...
Apple Coffee Cake With Crumble Topping
1 1/2 cups brown sugar
2 large eggs
2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup sour cream
1 teaspoon vanilla extract
2 cups peeled cored and diced apples
crumb topping (>)
1/2 cup brown sugar
1/2 cup all-purpose flour
1/2 teaspoon ground cinnamon
4 tablespoons unsalted butter, softened
glaze (>)
1/2 cup packed light brown sugar
1/2 teaspoon vanilla extract
2 tablespoons water
Preheat the oven to 350 degrees F.
Lightly grease a 13 by 9-inch glass baking dish with 2 teaspoons of the butter.
In a large bowl, cream together the remaining stick of butter and sugar until light and fluffy.
Add the eggs 1 at a time, beating after the addition of each.
In a separate bowl or on a piece of parchment, sift together the flour, baking soda, cinnamon, and salt.
Add to the wet ingredients, alternating with the sour cream and vanilla.
Fold in the apples.
Pour into the prepared baking dish, spreading out to the edges.
TOPPING.
In a bowl, combine the sugar, flour, cinnamon, and butter and mix until it resembles coarse crumbs.
Sprinkle the topping over the cake.
bake until golden brown (40-45 minutes).
Remove from the oven and let cool for at least 10 minutes.
GLAZE.
In a bowl, combine the sugar, vanilla, and water and mix until smooth.
Drizzle the cake with the glaze and let harden slightly.
Cut into squares and serve.
0
jeny
1/2 cup buttermilk
1/2 cup sugar
1 teaspoon salt
1/4 cup shortening or 1/4 cup butter, softened
2 (1/2 ounce) packages dry yeast
1/2 cup warm water (body temp)
2 eggs, beaten
5 cups all-purpose flour (Don`t pack the flour. Each cup should weight 4 ounces)
2 (12 1/2 ounce) cans poppy seed filling, if you are like my dh and others that enjoy lots go ahead and use twice the amount of solo filling
Scald milk and stir in sugar, salt and shortening or butter.
Cool to lukewarm.
Dissolve yeast in warm water.
Stir until dissolved, then stir into the lukewarm milk mixture.
Add beaten eggs and 3 cups flour.
Beat until smooth and stir in an additional 2 cups flour.
Turn dough out onto lightly floured board and knead until smooth and elastic.
Place in a greased bowl and brush top with vegetable oil.
Cover and let rise in a warm place, free from draft, until double in bulk (about 1 hour).
Punch down and turn out onto lightly floured board.
Cut into 2 rounds or 4 to make smaller loafs.
Roll out one dough into a rectangle about 12x9.
Spread 1 can of filling within 1 inch of sides.
Roll up long side into a roll.
Pinch seams tight so no filling escapes. You can use egg slightly beaten to seal. I always have poppy seed escape.
A Hint if you want it to keep the shape of the roll place it in parchment paper securing the seams of the parchment and make sure the seam of the dough is down. I prefer to bake in loaf pans as you see in the pictures I posted here.
Place on pan and let rise 1 hour until doubled.
Bake in a preheated oven at 425°F for 30 minutes.
Until nicely browned.
Remove parchment if using and let cool.
You can top with a powdered sugar glaze or slice and spread some sweet butter on it.
Alternative Bread machine Method:.
Place the eggs, room temperature buttermilk, and 1/2 water in first unless your machine has wet last then reverse. Cover with 2 cups flour add butter and salt top with the rest of the flour and sugar. Make a small indent in the flour and place yeast in (Using 2 1/2 teaspoons Rapid Rise Active yeast for bread machines).
Set on dough cycle and let process for a bit if it needs more water slowly add. Then follow with rolling and filling as above. I found that the last rising was 15 minutes with this method!
Read more...
Poppy Seed Roll (Makowiec) & Bread Machine Method
1/2 cup sugar
1 teaspoon salt
1/4 cup shortening or 1/4 cup butter, softened
2 (1/2 ounce) packages dry yeast
1/2 cup warm water (body temp)
2 eggs, beaten
5 cups all-purpose flour (Don`t pack the flour. Each cup should weight 4 ounces)
2 (12 1/2 ounce) cans poppy seed filling, if you are like my dh and others that enjoy lots go ahead and use twice the amount of solo filling
Scald milk and stir in sugar, salt and shortening or butter.
Cool to lukewarm.
Dissolve yeast in warm water.
Stir until dissolved, then stir into the lukewarm milk mixture.
Add beaten eggs and 3 cups flour.
Beat until smooth and stir in an additional 2 cups flour.
Turn dough out onto lightly floured board and knead until smooth and elastic.
Place in a greased bowl and brush top with vegetable oil.
Cover and let rise in a warm place, free from draft, until double in bulk (about 1 hour).
Punch down and turn out onto lightly floured board.
Cut into 2 rounds or 4 to make smaller loafs.
Roll out one dough into a rectangle about 12x9.
Spread 1 can of filling within 1 inch of sides.
Roll up long side into a roll.
Pinch seams tight so no filling escapes. You can use egg slightly beaten to seal. I always have poppy seed escape.
A Hint if you want it to keep the shape of the roll place it in parchment paper securing the seams of the parchment and make sure the seam of the dough is down. I prefer to bake in loaf pans as you see in the pictures I posted here.
Place on pan and let rise 1 hour until doubled.
Bake in a preheated oven at 425°F for 30 minutes.
Until nicely browned.
Remove parchment if using and let cool.
You can top with a powdered sugar glaze or slice and spread some sweet butter on it.
Alternative Bread machine Method:.
Place the eggs, room temperature buttermilk, and 1/2 water in first unless your machine has wet last then reverse. Cover with 2 cups flour add butter and salt top with the rest of the flour and sugar. Make a small indent in the flour and place yeast in (Using 2 1/2 teaspoons Rapid Rise Active yeast for bread machines).
Set on dough cycle and let process for a bit if it needs more water slowly add. Then follow with rolling and filling as above. I found that the last rising was 15 minutes with this method!
0
jeny
3 cups bread flour
1 3/4 cups rye flour
1/4 cup dry milk
1/4 cup potato flakes
1 tablespoon caraway seed
2 1/3 teaspoons salt
2 tablespoons sugar
2 teaspoons instant yeast
3 tablespoons oil
1 3/4 cups water
1 -2 tablespoon instant coffee granules, mixed with 1 tablespoon rye flour
Mix all ingredients except color either by hand or a stand mixer. Knead until smooth and gluten has developed, add in water of flour as needed. Dough will be soft and sticky, as this is how rye dough feels It makes a tacky dough, not like white! This takes about 7'10 minutes. Put dough in a large, lightly oiled bowl and let rise until it is puffy, about 1 1/2 hours.
Remove, divide in half. Knead the color into one half. Roll each half into a 8x11 inch rectangle. Put one on top of the other, I put the lighter one on the bottom so the lighter color is the outside of the finished loaf. You, of course can decide for yourself! Roll into a loaf, jelly roll style, starting with the 8' side, tuck ends inches.
You can either make a free form loaf and put on a parchment lined sheet pan or use a large lightly oiled bread pan. In either case, cover with a damp towel or a piece of lightly spayed cling film. Let rise until doubled, approximately 1-11/2. In the meantime preheat the oven to 400 degrees.
Place the bread in, bake for 15 minutes, reduce heat to 350 and bake for an additional 20-25 minutes, until it has an internal temperature of 190 F, or sounds hollow when tapped. Remove and cool completely on a wire rack.
You can easily omit the dry milk, it is only there for nutrition and it makes for a more tender crumb. Also, the coffee is only to darken one half, so you get the different colors. You can't taste it! Some recipes call for cocoa,which I think you can taste, others for caramel coloring. I simply think instant coffee is easier.
Read more...
Marble Rye Bread
1 3/4 cups rye flour
1/4 cup dry milk
1/4 cup potato flakes
1 tablespoon caraway seed
2 1/3 teaspoons salt
2 tablespoons sugar
2 teaspoons instant yeast
3 tablespoons oil
1 3/4 cups water
1 -2 tablespoon instant coffee granules, mixed with 1 tablespoon rye flour
Mix all ingredients except color either by hand or a stand mixer. Knead until smooth and gluten has developed, add in water of flour as needed. Dough will be soft and sticky, as this is how rye dough feels It makes a tacky dough, not like white! This takes about 7'10 minutes. Put dough in a large, lightly oiled bowl and let rise until it is puffy, about 1 1/2 hours.
Remove, divide in half. Knead the color into one half. Roll each half into a 8x11 inch rectangle. Put one on top of the other, I put the lighter one on the bottom so the lighter color is the outside of the finished loaf. You, of course can decide for yourself! Roll into a loaf, jelly roll style, starting with the 8' side, tuck ends inches.
You can either make a free form loaf and put on a parchment lined sheet pan or use a large lightly oiled bread pan. In either case, cover with a damp towel or a piece of lightly spayed cling film. Let rise until doubled, approximately 1-11/2. In the meantime preheat the oven to 400 degrees.
Place the bread in, bake for 15 minutes, reduce heat to 350 and bake for an additional 20-25 minutes, until it has an internal temperature of 190 F, or sounds hollow when tapped. Remove and cool completely on a wire rack.
You can easily omit the dry milk, it is only there for nutrition and it makes for a more tender crumb. Also, the coffee is only to darken one half, so you get the different colors. You can't taste it! Some recipes call for cocoa,which I think you can taste, others for caramel coloring. I simply think instant coffee is easier.
0
jeny
3 cups bread flour
1 cup whole wheat flour
2 1/2 teaspoons active dry yeast
1 1/4 teaspoons sea salt
1 pinch sugar
1 1/3 cups water, warm about 120-130 degrees
Line one heavy sheet pan with parchment and dust with cornmeal.
Combine all the dry ingredients in a large mixing bowl and stir with wooden spoon to combine. Make a well in the center and slowly add warm water. With a heavy wooden spoon, stir mixture until it forms a sticky dough that clings to spoon.
Using clean, floured hands remove dough from spoon and bowl and place on lightly floured work surface. With both hands knead dough until it is slightly smooth. If dough still remains sticky add a little flour and mix inches Form the dough into a ball and put it back in mixing bowl. Cover with a kitchen towel, let rise in warm place for about one hour or until dough doubles in size.
When dough has doubled in size, punch it down and return dough to bowl for an additional half hour to rise.
After the half hour remove the dough and punch it down again. Knead slightly and form back into a ball tucking ends underneath. Place dough on parchment lined sheet pan, cover with kitchen towel, let rise again for 30 to 40 minutes until almost doubled in size.
While dough is rising, preheat over to 425 degrees.
When dough has risen, lightly dust with flour and place dough on middle rack in hot oven. Bake for 25 to 30 minutes or until bread is a deep golden brown. Remove loaf and place on rack to cool.
Read more...
Rustic Country Loaf
1 cup whole wheat flour
2 1/2 teaspoons active dry yeast
1 1/4 teaspoons sea salt
1 pinch sugar
1 1/3 cups water, warm about 120-130 degrees
Line one heavy sheet pan with parchment and dust with cornmeal.
Combine all the dry ingredients in a large mixing bowl and stir with wooden spoon to combine. Make a well in the center and slowly add warm water. With a heavy wooden spoon, stir mixture until it forms a sticky dough that clings to spoon.
Using clean, floured hands remove dough from spoon and bowl and place on lightly floured work surface. With both hands knead dough until it is slightly smooth. If dough still remains sticky add a little flour and mix inches Form the dough into a ball and put it back in mixing bowl. Cover with a kitchen towel, let rise in warm place for about one hour or until dough doubles in size.
When dough has doubled in size, punch it down and return dough to bowl for an additional half hour to rise.
After the half hour remove the dough and punch it down again. Knead slightly and form back into a ball tucking ends underneath. Place dough on parchment lined sheet pan, cover with kitchen towel, let rise again for 30 to 40 minutes until almost doubled in size.
While dough is rising, preheat over to 425 degrees.
When dough has risen, lightly dust with flour and place dough on middle rack in hot oven. Bake for 25 to 30 minutes or until bread is a deep golden brown. Remove loaf and place on rack to cool.
Monday, October 15, 2012
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Monday, October 15, 2012
jeny
2 onions, sliced
3 tablespoons butter or 3 tablespoons margarine
1 lb smoked kielbasa
1 1/2 cups beef broth
1 1/2 cups beer
2 tablespoons flour
1 tablespoon vinegar
2 teaspoons brown sugar
3/4 teaspoon salt
1/4 teaspoon pepper
4 potatoes, peeled, boiled, and quartered
Sauté onion in 2 tablespoons butter until golden.
Add kielbasa, broth, and beer. Simmer 20 minutes.
Blend flour into remaining 1 tablespoon butter; stir into broth.
Add vinegar, brown sugar, salt and pepper.
Add potatoes. Cover and cook over medium heat 10 to 15 minutes.
Slice kielbasa into 2-inch chunks and serve.
Read more...
Sausage in Polish Sauce
3 tablespoons butter or 3 tablespoons margarine
1 lb smoked kielbasa
1 1/2 cups beef broth
1 1/2 cups beer
2 tablespoons flour
1 tablespoon vinegar
2 teaspoons brown sugar
3/4 teaspoon salt
1/4 teaspoon pepper
4 potatoes, peeled, boiled, and quartered
Sauté onion in 2 tablespoons butter until golden.
Add kielbasa, broth, and beer. Simmer 20 minutes.
Blend flour into remaining 1 tablespoon butter; stir into broth.
Add vinegar, brown sugar, salt and pepper.
Add potatoes. Cover and cook over medium heat 10 to 15 minutes.
Slice kielbasa into 2-inch chunks and serve.
0
jeny
2 cucumbers, very thinly sliced
1 red onion, very thinly sliced
2 tablespoons vinegar or 2 tablespoons lemon juice
2 tablespoons low-fat sour cream or 2 tablespoons yogurt
salt and pepper, to taste (I like a lot of pepper)
1/2 teaspoon sugar
1 teaspoon chopped fresh dill
Mix cucumbers and onions together.
Mix rest of ingredients together in a closed bowl and give a shake.
Add to cucumbers, chill till very cold & serve.
Read more...
Cucumber Salad
2 cucumbers, very thinly sliced
1 red onion, very thinly sliced
2 tablespoons vinegar or 2 tablespoons lemon juice
2 tablespoons low-fat sour cream or 2 tablespoons yogurt
salt and pepper, to taste (I like a lot of pepper)
1/2 teaspoon sugar
1 teaspoon chopped fresh dill
Mix cucumbers and onions together.
Mix rest of ingredients together in a closed bowl and give a shake.
Add to cucumbers, chill till very cold & serve.
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