Farmhouse White Bread לחם לבן כפרי
Glazed Lemon Bread [It's a cake !..] עוגת לימון
Home-Style Naan Bread/"Flatbreads & Flavors" by Jeffrey Alford and Naomi Duguid לחם נאן
"Loaded with chocolate, nuts and coconut in every bite" - Wonderful !!
Chocolate Chunk Cookies /Karen Sharp of Bingham Farms
1/2 cup (1 stick) butter or margarine, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 (4-ounce) packages Baker's German's sweet chocolate, cut into chunks
3/4 cup chopped nuts
1 1/2 cups sweetened flaked coconut
H O W
Beat butter, sugars, egg and vanilla until light and fluffy. Mix flour with baking soda and salt; blend into butter mixture.
Stir in chocolate chunks, nuts and coconut.
Chill 1 hour.
Preheat oven to 350 degrees.
Drop dough 2 inches apart from heaping tablespoon onto ungreased baking sheets. (Dough will spread during baking.) Bake for 12 to 13 minutes.
Watch carefully to avoid overbaking on bottoms. Let cool 2 minutes; remove from sheets and let cool completely on wire rack.
Yield: 24 cookies- Full recipe - Here
OK, ok I'm realy tired,It's night here and I've almost finished my work, here in my kitchen
I have to slice the Bread, to cool the Gulas soup and make the cabbage & carrot salad.
I'm satisfied today , and It's a good thing , and Yes - I need some sleep 12:18 [night] :-)
I have to slice the Bread, to cool the Gulas soup and make the cabbage & carrot salad.
I'm satisfied today , and It's a good thing , and Yes - I need some sleep 12:18 [night] :-)
BEEF GULASH SOUP מרק גולש הונגרי מבשר בקר
Home-Style Naan Bread/"Flatbreads & Flavors" by Jeffrey Alford and Naomi Duguid לחם נאן
Makes 6 naan- 2 teaspoons dry yeast
- ½ cup warm water (about 110 degrees)
- 1 cup cold plain whole-milk yogurt
- 1 cup boiling water
- 3-½ cups all-purpose flour
- 2 cups whole wheat flour
- 2 tablespoons corn or safflower oil
- 2 teaspoons salt
- 6 tablespoons sesame seeds
1. Sprinkle yeast over warm water in a large bowl. Stir to dissolve. Place yogurt in a medium bowl and gradually stir in boiling water. Let cool to tepid (105 to 115 degrees).
- ½ cup warm water (about 110 degrees)
- 1 cup cold plain whole-milk yogurt
- 1 cup boiling water
- 3-½ cups all-purpose flour
- 2 cups whole wheat flour
- 2 tablespoons corn or safflower oil
- 2 teaspoons salt
- 6 tablespoons sesame seeds
1. Sprinkle yeast over warm water in a large bowl. Stir to dissolve. Place yogurt in a medium bowl and gradually stir in boiling water. Let cool to tepid (105 to 115 degrees).
2. Sift together all-purpose and whole-wheat flours. To make a sponge, stir yogurt mixture into yeast mixture. Stir in 3 cups flour, ½ cup at a time. Then stir 2 minutes in the same direction. Cover with plastic wrap and set aside 30 minutes.
3. Sprinkle oil and salt onto the sponge. Mix in enough of the remaining flour, ½ cup at a time, to form a dough. Turn out onto a lightly floured surface and knead until smooth and elastic, adding more flour if the dough is sticky, about 10 minutes.
4. Wash out and lightly oil the large bowl. Add dough, turning to coat entire surface. Cover with a damp kitchen towel or plastic wrap and let rise until doubled in volume, about 1 hour. Position a rack in the lower third of the oven and arrange baking tiles on the rack, leaving a 1-inch space between tiles and oven walls. Or place a 10-by-14-inch baking sheet in the oven to preheat. Preheat oven to 450 degrees.
5. Punch dough down and divide into 6 pieces. Using lightly floured hands, flatten each piece on a lightly floured work surface into a 4-to 5-inch round. Cover dough rounds with a clean kitchen towel or plastic wrap and let rest 10 minutes.
6. Lightly flour a baker's peel or the back side of a large baking sheet. Working with one dough round at a time, roll out on a lightly floured surface until the dough begins to stretch. (Keep remaining dough covered.) Brush excess flour from work surface and sprinkle with 1 teaspoon sesame seeds. Lay dough out on seeds and roll to a 6-by-10-inch rectangle.
7. Turn dough over. Using a sharp paring knife, cut five 1-inch long slits evenly spaced around the dough, radiating out from the center. Slide dough onto the baker's peel or prepared baking sheet; then slide dough onto tiles. Bake 5 minutes or until top is beginning to brown. Transfer bread to a rack and repeat with remaining dough and sesame seeds. Serve warm or at room temperature.
Times Kitchen Note: If making the naan for sandwiches, cut each bread in half and open the pockets while still warm. If not using right away, cool and wrap well in aluminum foil. Use within a day or freeze for longer storage.From "Flatbreads & Flavors" by Jeffrey Alford and Naomi Duguid
fULL Recipe - Here + Here
moist,with a Lemon-Curd Flavour,with melted butter it's more easy to bake a cake..- Wondefrul !3. Sprinkle oil and salt onto the sponge. Mix in enough of the remaining flour, ½ cup at a time, to form a dough. Turn out onto a lightly floured surface and knead until smooth and elastic, adding more flour if the dough is sticky, about 10 minutes.
4. Wash out and lightly oil the large bowl. Add dough, turning to coat entire surface. Cover with a damp kitchen towel or plastic wrap and let rise until doubled in volume, about 1 hour. Position a rack in the lower third of the oven and arrange baking tiles on the rack, leaving a 1-inch space between tiles and oven walls. Or place a 10-by-14-inch baking sheet in the oven to preheat. Preheat oven to 450 degrees.
5. Punch dough down and divide into 6 pieces. Using lightly floured hands, flatten each piece on a lightly floured work surface into a 4-to 5-inch round. Cover dough rounds with a clean kitchen towel or plastic wrap and let rest 10 minutes.
6. Lightly flour a baker's peel or the back side of a large baking sheet. Working with one dough round at a time, roll out on a lightly floured surface until the dough begins to stretch. (Keep remaining dough covered.) Brush excess flour from work surface and sprinkle with 1 teaspoon sesame seeds. Lay dough out on seeds and roll to a 6-by-10-inch rectangle.
7. Turn dough over. Using a sharp paring knife, cut five 1-inch long slits evenly spaced around the dough, radiating out from the center. Slide dough onto the baker's peel or prepared baking sheet; then slide dough onto tiles. Bake 5 minutes or until top is beginning to brown. Transfer bread to a rack and repeat with remaining dough and sesame seeds. Serve warm or at room temperature.
Times Kitchen Note: If making the naan for sandwiches, cut each bread in half and open the pockets while still warm. If not using right away, cool and wrap well in aluminum foil. Use within a day or freeze for longer storage.From "Flatbreads & Flavors" by Jeffrey Alford and Naomi Duguid
fULL Recipe - Here + Here
Glazed Lemon Bread /Source: Pat Sallberg, Phoenix. עוגת לימון
40 minutes to bake (I baked this cake 45 minutes)
For the bread:1 1/2 cups flour
1 teaspoon salt
1 cup sugar (or 1/4 cup less as I did..)
Grated peel of 1 lemon
1 tablespoon baking powder
1/2 cup whole milk
2 large eggs, beaten
1/2 cup melted butter or stick margarine
For the glaze:
Juice of 1 large lemon
1/4 to 1/3 cup sugar
40 minutes to bake (I baked this cake 45 minutes)
For the bread:1 1/2 cups flour
1 teaspoon salt
1 cup sugar (or 1/4 cup less as I did..)
Grated peel of 1 lemon
1 tablespoon baking powder
1/2 cup whole milk
2 large eggs, beaten
1/2 cup melted butter or stick margarine
For the glaze:
Juice of 1 large lemon
1/4 to 1/3 cup sugar
h o w
To prepare bread: Preheat oven to 350 degrees. Mix flour, salt, sugar, lemon peel and baking powder in a bowl.
To prepare bread: Preheat oven to 350 degrees. Mix flour, salt, sugar, lemon peel and baking powder in a bowl.
Add milk, eggs and butter and stir until batter is well blended.
Coat a 9-by-5-inch loaf pan with cooking spray, then pour in the batter. Bake 40 to 50 minutes, or until a toothpick inserted in the center comes out clean. Do not remove the bread from the pan.
To prepare glaze: While the bread is baking, stir the lemon juice and sugar together until the sugar is dissolved. After removing the bread from the oven, use a toothpick to poke holes in the top of the bread while it's still hot. Baste top with glaze several times. Allow time between basting for glaze to set.
This will take about one hour. Full recepe - Here
Chocolate Chunk Cookies /Karen Sharp of Bingham Farms
1/2 cup (1 stick) butter or margarine, softened
1/2 cup granulated sugar
1/4 cup packed brown sugar
1 egg
1 teaspoon vanilla
1 cup all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon salt
2 (4-ounce) packages Baker's German's sweet chocolate, cut into chunks
3/4 cup chopped nuts
1 1/2 cups sweetened flaked coconut
H O W
Beat butter, sugars, egg and vanilla until light and fluffy. Mix flour with baking soda and salt; blend into butter mixture.
Stir in chocolate chunks, nuts and coconut.
Chill 1 hour.
Preheat oven to 350 degrees.
Drop dough 2 inches apart from heaping tablespoon onto ungreased baking sheets. (Dough will spread during baking.) Bake for 12 to 13 minutes.
Watch carefully to avoid overbaking on bottoms. Let cool 2 minutes; remove from sheets and let cool completely on wire rack.
Yield: 24 cookies- Full recipe - Here
SPRING II **
4 comments:
ANother set of yummy bake stuffs!!!
The flowers are beautiful.
anthony,
thank you very much ! :-)
you're always welcome !
~~~~~~~~~~~~~~~~~~~~~~~~
kalyn,
glad to see you here !
and Thank you ! ;)
Thank you for the recipes(& photos)! =D I wanna try to make the cinnamon rolls, the lemon cakes, the chunk cookies.. xD Everything looks delicious!
Thank you a lot! =*
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