Broots' profile page
Recipes
Basic White Buttermilk Bread for Zojirushi
By broots
Measure milk, butter, sugar, salt and flur into baking pan
- 1 1/4 cup buttermilk
- 2 Tablespoons butter
- 2 Tablespoons sugar
- 1 teaspoon salt
- 3 cups bread flour
- 2 teaspoons yeast
Apple-pie dumplings with caramel sauce
By broots
Combine flour with cheddar, 1/2 tsp salt and 1 1/3 cups butter in a food processor
- FOR CRUST:
- 2 3/4 cups all-purpose flour
- 3/4 cup grated old cheddar
- 1/2 tsp salt
- 1 1/3 cups cold unsalted butter, cut into cubes
- 3/4 cup sour cream
- 1 egg, separated
- FOR FILLING:
- 8 small firm crisp apples, such as Gala or Crispin
- 2 tbsp lemon juice
- 1/2 cup packed brown sugar
- 1/3 cup finely chopped pecans
- 2 tsp cinnamon
- FOR CARAMEL SAUCE:
- 1/3 cup unsalted butter
- 3/4 cup packed brown sugar
- 1 1/2 tsp vanilla extract
- 1/2 tsp salt
- 3/4 cup 35% cream
Braided easy egg bread
By broots
In a mixing bowl add 2 cups of flour, sugar and yeast
- 4 cups (480 grams) bread flour (I used Pillsbury)
- 2 tsp active dry yeast (I used Red Star)
- 2 tbsp sugar
- 1/2 cup water
- 1/2 cup milk
- 2 tbsp butter, diced
- 2 tsp salt
- 2 eggs + 3 egg whites, lightly beaten
- Topping
- 1 egg yolked mixed with few drops of milk
- more flour for dusting the working area
Honey-Oatmeal Dinner Rolls
By broots
Combine milk, water, butter and shortening in glass cup and microwave on HIGH for 1 minute
- 1/2 cup milk (I don’t keep whole milk in the house so I use 1 tablespoon whipping cream and add skim milk for the rest)
- 1/2 cup water
- 1 tablespoon butter
- 1 tablespoon shortening (may sub butter if preferred, but a little shortening makes them fluffier)
- 2 tablespoons honey
- 1 large egg
- 1 teaspoon salt
- 2 1/2 -3/4 cups all-purpose, unbleached flour
- 1/2 cup quick oats + extra for sprinkling on top of rolls
- 2 1/4 teaspoons bread machine yeast or instant yeast
- Glaze
- 1 egg
- 1 tablespoon water
Streusel Mix for Cinnamon Rolls
By broots
Combine brown sugar, all-purpose flour & cinnamon in a medium bowl
- 1 cup packed brown sugar
- 1/2 cup all purpose flour
- 1 tblsp cinnamon
- 1/2 cup butter
- 1 cup chopped pecans
Blondies
By broots
Preheat oven to 350º. Line 8" square pan with foil and lightly butter
- 1/2 cup butter, softened
- 1 cup packed brown sugar
- 1 egg
- 1-1/2 tsp vanilla
- 1 cup flour
- 1/2 tsp baking powder
- 1/4 tsp baking soda
- 1 cup chopped pecans
Crispy Ginger Beef
By broots
Place cornstarch in a large bowl
- 1 lb flank steaks or 1 lb sirloin steak, sliced into narrow strips
- 3/4 cup cornstarch
- 1/2 cup water
- 2 eggs
- 1 large carrot, julienned
- 3 green onions, chopped
- 1/4 cup fresh ginger, minced
- 5 garlic cloves, minced
- canola oil
- 3 tablespoons soy sauce
- 4 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1/2 cup sugar
- 3 teaspoons crushed red pepper flakes, to taste
Absurdly Addictive Asparagus
By broots
In a large non-stick pan, sauté pancetta, stirring frequently, over medium heat, until crisp and lightly gold...
- 4 ounces pancetta, cut into 3/8 inch to 1/4 inch dice
- 1 tablespoon butter
- 1 pound asparagus, woody ends trimmed and sliced into 2 inch pieces on the bias
- 1 1/4 cup leek, thinly sliced crosswise (white and pale green parts only)
- 2 cloves garlic, minced
- Zest of one lemon
- 1 teaspoon orange zest
- 2 tablespoons toasted pine nuts
- 1-2 tablespoon Italian parsley, chopped
- Salt and freshly ground pepper to taste
Oatmeal Buttermilk Bread
By broots
Source: Adapted from Macrina Bakery and Cafe Cookbook by Leslie Mackie with Andrew Cleary, 2003
- 1 1/2 cups rolled oats
- 1 cup boiling water
- 1/4 cup water
- 2 tsp dried yeast
- 1 1/2 cups buttermilk
- 1/2 cup canola oil
- 1/2 cup brown sugar
- 1 cup whole wheat flour
- 3 1/2 cups all-purpose flour
- 2 tsp salt
- 1 spray bottle of water
Kay’s Potato Salad
By broots
Blend first 6 ingredients in a blender, food processor or with a whisk until smooth
- 1/2 cup skim milk
- 1 teaspoon salt
- 1/4 cup sugar
- 1 tablespoon cornstarch
- 1/4 cup vinegar
- 1 egg
- 2 tablespoons butter, softened
- 1/4 cup onion, chopped
- 3/4 t. celery seed
- 1/4 c. mayonnaise (I like the olive oil type)
- 7 medium potatoes, diced and cooked
- 3 hard-cooked eggs, diced
- 1/4 cup sweet pickle relish