Bread Baking for Beginners:

 

Sunday Cookbook Spotlight! 

The guidance you need to go from absolute beginner to artisanal bread baker

Discover how anyone can combine flour, yeast, water, and salt to create hot and delicious bread in the comfort of your own kitchen. Filled with straightforward guidance, Bread Baking for Beginners is the ideal bread cookbook for new bakers. Complete with step-by-step photographs and instructions, this beautiful bread baking guide offers a tasty collection of recipes for kneaded, no-knead, and enriched breads that you'll love. In addition to important info on everything from prep and proof times to key terminology and kitchen essentials, you’ll also get must-have tips for troubleshooting bread baking issues.

• KNEAD TO KNOW: Discover the science behind the bread baking process, popular techniques, and the tools needed to bake fluffy, flavorful loaves so you can bake bread for everyone at your table.
• STEPPING SCONES: Level up your bread baking skills with recipes that progress from a beginner’s, easy-to-master recipe into dozens of intermediate and advanced sweet and savory breads.
• FROM 'D'OH!' TO DOUGH: Troubleshoot bread baking issues with FAQs that address everything from burnt brioche to deflated baguettes.

This bread cookbook will help you master the craft of bread making so you can share homemade loaves with the whole family.

Book review: 

This book was so helpful in breaking down the process of making bread, and provides a linear path towards building the skills to make more complicated breads with problem-solving tips along the way. I've had failed loaves or just bland bread that I've made before, but in my month of baking from this book I haven't had a single failure. The poolish and biga loaves have some of the best crust I've had. I've already given this as a gift to others and can't recommend it enough.

French Toast recipe

 

Saturday morning breakfast ! 

My grandpa made two items great french toast and tea cakes. So this morning I am making his French toast to honor him. Lisa 

• 4 tablespoons sugar, plus more for sprinkling

• Pinch kosher salt

• Pinch ground cinnamon

• Pinch freshly grated nutmeg

• 1/4 teaspoon vanilla extract

• 2 cups whole milk

• 4 tablespoons unsalted butter for the pan, plus more for serving

• Eight (1/2-inch thick) slices white bread

• Maple syrup, for serving

• Set a wire rack on a rimmed baking sheet in the oven and preheat to 200°F. If using very fresh, moist bread, arrange slices in a single layer on the rack and cook in oven, turning once, until lightly toasted, about 10 minutes.. Meanwhile, in a large mixing bowl, whisk together eggs, sugar, salt, cinnamon, nutmeg, and vanilla until thoroughly combined. Add milk and whisk to blend.  Heat 1 tablespoon butter in a large non-stick or cast iron skillet over medium heat, swirling skillet, until foaming subsides, about 5 minutes. Soak 2 slices of bread in egg bath, turning, until saturated. Add soaked bread to skillet and cook, swirling occasionally, until browned on bottom side, about 3 minutes. Sprinkle top side of bread with sugar, flip, and continue to cook, swirling occasionally, until browned on second side, about 3 minutes longer. Transfer French toast to the rack in the oven in a single layer to keep warm and repeat with remaining slices of bread and egg bath.  Serve French toast with pats of butter and maple syrup.

Friday Fried Fish and Tarte sauce

 

Happy Friday!  Today I am sharing my Lenten fried fish recipe. Enjoy ... 

• 1/3cup Gold Medal™ all-purpose flour
• 2teaspoons seasoned salt
• 2eggs
• 1/2cup dark beer or water
• 1 1/2cups Progresso™ panko crispy bread crumbs
• Peanut or corn oil for frying
• 1 1/2lb fish fillets (walleye, cod, whitefish or tilapia)
• • In shallow dish, mix flour and seasoned salt. In medium bowl, beat eggs and beer with whisk. Place bread crumbs in large resealable food-storage plastic bag.
  • 2
    In electric skillet or deep fryer, heat about 2 inches oil to 350°F. Coat both sides of fish fillets with flour mixture, then dip in beer mixture, letting excess drip back into bowl. Place 1 or 2 pieces of fish at a time in plastic bag with bread crumbs; seal bag and shake to coat completely.
  • 3

    Fry fish in batches in hot oil about 4 minutes, turning once, until golden brown. Drain on paper towels. Serve hot.

  • Tarter sauce 

• 1 cup mayonnaise

• 2 teaspoons sweet pickle relish

• 1 teaspoon prepared yellow mustard

• 1 teaspoon lemon juice

• Stir mayonnaise, relish, mustard, and lemon juice together in a bowl.

Bananas Bread Recipe

 

• 3/4 cup Sugar granulated
• 1/3 cup melted Butter
• 2-4 Bananas* very ripe
• 1 Egg large
• 1 tsp Vanilla Extract
• 1 tsp Baking Soda**
• 1/2 tsp Cinnamon ground
• 1/4 tsp Nutmeg
• 1 1/2 cups Flour

• Preheat oven to 350 degrees F.
• Prepare a loaf pan with butter, oil, or even Pam spray.
• In a mixing bowl, combine the melted butter and sugar. 
• Add the bananas. Mash them then mix into the butter and sugar mixture. 
• Add the egg and vanilla extract. Stir.
• Mix in the baking soda, cinnamon, nutmeg, and flour. 
• Pour the batter into the prepared loaf pan.
• Bake for about 40 minutes or until an inserted toothpick comes out clean. OVEN TIMES VARY. Some people need 55 minutes. Others need 30 minutes. Please use your own judgment and the toothpick trick :wooden toothpick in the middle of the bread. If it comes out clean, the bread is done. If it comes out with batter on the toothpick, please continue baking. It is not done). In a fairly new, convection oven, it takes around 40 minutes for my bread to be done.Remove from oven and let cool. For clean slices, please allow the bread to completely cool.

Dad Deer Chili

 Deer Chili: that is a staple at my Dad Hunting camp. My Dad was a life long hunter as well as his family. 

• 4 pounds ground venison
• 1 1/2 pound of ½” cubes of venison steak or loin
• cooking oil
• 4 large chopped onions
• 4 minced gloves garlic
• 4 cans 7oz. mild diced green chilies (drained)
• 1 can crushed or diced tomatoes
• 2 tsp salt
• 3 chopped bell peppers
• 2 tsp chili powder
• 1 tsp red pepper flakes
• 1 tsp dried basil
• 1/2 minced jalapeno
• cornstarch & flour
• 1 1/2 cup water or 1 can beer

In a Dutch oven lightly flour the cubes and brown in oil; add onion and garlic and cook until onions are clear. Add ground meat, and water. Bring to a slow boil, add chilies, bell pepper, tomatoes, jalapeno, salt, chili powder and pepper. Cover and simmer for 30 minutes; add the remaining spices and liquid. Cook slowly for one and one-half hours.

At this stage, taste and add a little of what you think it needs to fit your taste – such as , Tabasco sauce, Worcestershire sauce, liquid smoke, bar-b-q sauce, brown sugar, and wine. If you want to add beans, just add whatever kind you like and slow cook for as long as you want. The beans will thicken the chili up, if you do not want beans and the chili is too soupy for you, bring it to a fast simmer and stir in a tablespoon of corn starch dissolved in 1/3 cup of water, chili will tighten up quickly.

On point, stir frequently to prevent burning. If you cook in a Dutch oven in your oven, set temp at 275-300 degrees and your chance of burning is substantially reduced.

Easy No Bake Lemon Pie

 

INGREDIENTS

• 1 cup (8 oz/236 ml) lemon juice fresh squeezed
• 2 cans (28 oz/794 g) sweetened full fat condensed milk
• 1 pre-made graham cracker pie crust

• Add lemon juice and condensed milk to a large mixing bowl. Whisk until lemon juice is fully incorporated.  Pour filling into premade pie crust. Use a spatula to smooth and even out the surface. Place pie into fridge for several hours to set. I like to refrigerate overnight. Keep pie in the fridge until ready to serve. If you want to decorate the pie, wait for the filling to set and then decorate. Then place pie back into fridge until ready to serve. You can make the pie 2-3 days in advance.

Lent Season recipe: Shrimp and Rice skillet

 What's Cooking Wednesday ! Is here share your recipe on my linky..... lisa

Ash Wednesday is the beginning of Lent and is always 46 days before Easter Sunday. Lent is a 40-day season (not counting Sundays) marked by repentance, fasting, reflection, and ultimately celebration. The 40-day period represents Christ’s time of temptation in the wilderness, where he fasted and where Satan tempted him. Lent asks believers to set aside a time each year for similar fasting, marking an intentional season of focus on Christ’s life, ministry, sacrifice, and resurrection.

• 1 ⅓ cups uncooked long grain white rice
• 2 ⅔ cup chicken broth
• 1 pound large or jumbo shrimp – peeled and de-veined
• 4 tablespoons butter – melted, divided
• 1 teaspoon minced garlic
• cajun seasoning – need a recipe to make your own.
• Seasoning blend
• 1 ½ teaspoons paprika
• 1 teaspoon salt
• 1 teaspoon garlic powder
• ½ teaspoon cracked black pepper
• ½ teaspoon onion powder
• ½ teaspoon dried oregano – may sub an Italian herb blend or Herbs de Provence
• ½ teaspoon cayenne pepper
• ¼ teaspoon crushed red pepper flakes
• Mix together and set aside.

Directions :

 Melt 2 tablespoons butter in a large skillet over medium heat. Stir in garlic, half of the cajun seasoning, and the rice. Stir in chicken broth, bring to a boil, reduce to a simmer and cover. Cook for 15 minutes, stirring 1-2 times throughout. While rice is cooking, prepare the shrimp by stirring together remaining 2 table spoons melted butter and remaining cajun seasoning. Pour over shrimp and toss to coat. Stir shrimp into the rice, cover and cook 3-5 minutes longer until shrimp is pink and opaque. Garnish with chopped parsley if desired and serve. 

Sunday Cookbook Spotlight: Mardi Gras

 

Oh! 400 Homemade Mardi Gras Recipes: A Homemade Mardi Gras Cookbook for Your Gathering

No doubt about it. Each time a holiday draws near, I just couldn’t help feeling so pumped up. Something about the traditions, family get-togethers, and reliving fond childhood memories (and creating new ones) conjure a warm, fuzzy feeling. Holidays are truly special and amazing. They never fail to put a smile on my face. And the best thing to do at Holidays is that we cook a meal for the dear family and friends. The book “Oh! 400 Homemade Mardi Gras Recipes” will accompany with you in preparing the most delicious dishes!

• Chapter 1: Mardi Gras Drink Recipes
• Chapter 2: Mardi Gras Appetizer Recipes
• Chapter 3: Mardi Gras Main Dish Recipes
• Chapter 4: Mardi Gras Side Dish Recipes
• Chapter 5: Mardi Gras Dessert Recipes
• Chapter 6: Mardi Gras Dinner Recipes
• Chapter 7: Awesome Mardi Gras Recipes

Enjoy this KU Cookbook and Celebrate Mardi Gras with Food at your house!!! 

Mardi Gras : Bourbon Milk Punch

 Let's Toast the King and Queen ! 

• 2 ounces bourbon
• 2 ounces cream
• 2 ounces milk
• 1 ounce simple syrup
• 1/4 teaspoon vanilla extract
• nutmeg, freshly grated
• ice cubes

1. Combine bourbon, cream, milk, simple syrup and vanilla extract in a shaker.
2. Add several ice cubes and shake for 20 seconds until the liquids are mixed and chilled.

1. Strain into a martini or coupe glas

Quick Mardi Gras King Cake

 

https://www.bettycrocker.com/recipes/quick-mardi-gras-king-cake/a285aa15-62d7-493b-8d34-b00038646c81

• 3 1/2cups Gold Medal™ all-purpose flour
• 1package (2 1/4 teaspoons) Rapid Rise yeast
• 1cup milk
• 1/4cup sugar
• 1teaspoon salt
• 2eggs
• 6tablespoons unsalted butter, softened, cut into 12 pieces

• Cinnamon Filling

  • 2/3cup packed light brown sugar
  • 1 1/2teaspoons ground cinnamon
  • 4tablespoons unsalted butter, softened

  Icing

  • 1cup powdered sugar
  • 1tablespoon milk
  • 1/2teaspoon vanilla

  • Decoration

    • Dark green, purple, and yellow or gold sugars, if desired
    • Miniature plastic baby, if desired
    • • With mixer on low, pour in liquids and mix until incorporated. Add eggs one at a time. Continue mixing until a shaggy dough forms. Clean off paddle and switch to dough hook. Mix in the remaining 1 cup flour a little at a time, adding more or less flour as needed to make a soft dough. Add the softened butter, a piece at a time, kneading until each piece of butter is absorbed.
      • 4
        Knead for eight minutes on low. The dough should completely clear the sides of the bowl. If it is too sticky, add additional flour 1 tablespoon at a time, mixing in thoroughly before determining if more flour is needed. If the dough seems too dry, spritz with water from a spray bottle a couple of times, mixing in thoroughly before determining if more water is needed. Every 2 minutes, stop the machine, scrape the dough off the hook, and then continue kneading.
      • • Knead for eight minutes on low. The dough should completely clear the sides of the bowl. If it is too sticky, add additional flour 1 tablespoon at a time, mixing in thoroughly before determining if more flour is needed. If the dough seems too dry, spritz with water from a spray bottle a couple of times, mixing in thoroughly before determining if more water is needed. Every 2 minutes, stop the machine, scrape the dough off the hook, and then continue kneading.
        • 5
          Turn the dough out onto a lightly floured surface and knead a few times by hand to be sure it’s smooth and elastic. Form the dough into a ball. Place dough into a greased bowl. Turn once so greased surface is on top. Cover bowl with plastic wrap and refrigerate for 1 hour.
        • 6
          While the dough is chilling, make cinnamon filling. In small bowl, combine the brown sugar and ground cinnamon. Combine butter with cinnamon mixture a
          • Transfer the ring to a parchment lined or greased baking sheet. Cover the dough with plastic wrap and let it rise until doubled, about 1 hour. While the dough is rising, preheat the oven to 350°. Bake the cake until it is golden brown, 20 – 35 minutes. Remove from oven and let cool 10 minutes on baking sheet and then place it on a cooling rack to cool completely before icing. To hide the baby in the cake, if desired, make a small slit in the bottom of the cake and put the miniature plastic baby in after the cake has cooled.
          • 9
            Icing: In a small bowl, mix powdered sugar, milk and vanilla until smooth (add additional milk if mixture is too thick or powdered sugar if too thin).
          • 10
            Spoon icing over top of the cake. Immediately sprinkle on colored sugar, alternating between the three colors.
        • nd mix well.

Biscuit Beignets

 

Quick and Easy Beignets !  from biscuits 

• 1can (12 oz) refrigerated Pillsbury™ Flaky Layers Buttermilk Biscuits (10 Count)
• Vegetable oil for deep frying
• Powdered sugar

Separate dough into 10 biscuits; cut each biscuit into quarters. In deep fryer or heavy saucepan, heat 2 inches oil to 350°F. Fry biscuit quarters, in batches, in hot oil 2 to 3 minutes or until golden brown. Drain on paper towels; sprinkle generously with powdered sugar. Serve hot.