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Recipes
Tourtiere Mini Turnovers
By broots
BEAT cream cheese spread and butter in large bowl with mixer until well blended
- 1/2 cup (1/2 of 250-g tub) Philadelphia Cream Cheese Spread
- 1/2 cup butter, softened
- 1-1/2 cups flour
- 1/2 lb. (225 g) lean ground pork
- 1/4 cup finely chopped onions
- 1 chicken bouillon cube, dissolved in 1/4 cup boiling water
- 1 tsp. ground allspice
- 1/4 tsp. ground nutmeg
- 1/8 tsp. ground cloves
- 1/2 cup mashed potatoes
- 1 egg, beaten
Glazed Easter Ham
By broots
Preheat the oven to 325 F
- 1 whole Fully Cooked Bone-in Ham (15-18 Pounds)
- Whole Cloves
- 3 cups Brown Sugar
- 1/2 cup Spicy Brown Mustard
- 1 can Dr Pepper Or Coke
- 3 Tablespoons Apple Cider Vinegar
Custard Pie
By broots
1) To make the crust: Whisk together all of the dry ingredients
- Crust
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 1/4 teaspoon salt
- 1/4 teaspoon baking powder, optional; for added flakiness
- 4 tablespoons butter
- 1/4 cup vegetable shortening*
- 1 teaspoon white or cider vinegar
- 3 to 5 tablespoons ice water
- Can you substitute butter for shortening? Yes; your crust will be slightly less flaky.
- Filling
- 1 1/2 cups milk (anything from skim to whole, your choice)
- 1 cup cream (heavy, whipping, light, or half & half, your choice)
- 1/4 teaspoon salt
- 4 large eggs
- 2/3 cup sugar
- 1 tablespoon vanilla extract
- 1/4 teaspoon ground or freshly grated nutmeg
Snickers Fudge
By broots
To prepare the first layer In a small saucepan over low heat, add milk chocolate chips, butterscotch chips and pea...
- For the first layer
- 1 cup milk chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup peanut butter
- For the second layer
- 4 tablespoons butter
- 1 cup granulated sugar
- 1/4 cup evaporated milk
- 1 1/2 cups marshmallow creme
- 1/4 cup peanut butter
- 1 teaspoon vanilla
- 1 1/2 cups chopped salted peanuts
- For the third layer
- 14 ounce package caramel cubes
- 1/4 cup heavy cream
- For the fourth layer
- 1 cup milk chocolate chips
- 1/4 cup butterscotch chips
- 1/4 cup creamy peanut butter
Apple Crisp with Pecans & Orange
By broots
Position a rack in the center of the oven and heat the oven to 350°F
- For the topping:
- 4-1/2 oz. (1 cup) unbleached all-purpose flour
- 1/3 cup old-fashioned rolled oats
- 1/4 cup plus 2 Tbs. lightly packed light brown sugar
- 1/4 cup plus 2 Tbs. granulated sugar
- 1/2 tsp. ground cinnamon
- 1/4 tsp. kosher salt
- 4 oz. (1/2 cup) cold unsalted butter, cut into 8 pieces
- 1 cup lightly toasted, coarsely chopped pecans
- For the filling:
- 3 lb. Granny Smith apples (6 large or 8 medium), peeled, cored, and sliced 1/4 inch thick
- 1/2 cup granulated sugar
- 2 Tbs. fresh orange juice (from 1 orange)
- 1 Tbs. finely grated orange zest (from 1 orange)
- 1-1/2 tsp. unbleached all-purpose flour
- 3/4 tsp. ground cinnamon
- 1/8 tsp. kosher salt
Cinnamon Bread
By broots
Directions 1) If you're using "highly active" or active dry yeast, dissolve it with a pinch of sugar in 2 tablesp...
- Dough
- 1/4-ounce packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
- 7/8 to 1 1/8 cups lukewarm water*
- 3 cups King Arthur Unbleached All-Purpose Flour
- 1 1/4 teaspoons salt
- 3 tablespoons sugar
- 6 tablespoons unsalted butter, at room temperature
- 1/4 cup nonfat dry milk
- 1/2 cup instant mashed potato flakes
- Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
- Filling
- 1/4 cup granulated sugar
- 1 1/2 teaspoons ground cinnamon
- 2 teaspoons King Arthur Unbleached All-Purpose Flour
- 1 large egg beaten with 1 tablespoon water, to brush on dough
Thanksgiving Stuffing Loaf
By broots
1) Place all of the ingredients in a bowl, and mix and knead to make a supple dough
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons instant yeast
- 1 tablespoon sugar
- 1 1/2 teaspoons celery salt + 1/8 teaspoon regular salt*
- 1/2 teaspoon coarsely ground black pepper
- 2 teaspoons poultry seasoning or Bell's seasoning; or use your favorite combination of thyme, sage, rosemary, marjoram, and nutmeg
- 1/2 cup yellow cornmeal
- 1 large egg
- 1/2 cup finely diced onion
- 3 tablespoons butter or vegetable oil
- 3/4 cup lukewarm water
- Substitute 1 teaspoon celery seeds + 1 1/4 teaspoons regular salt, if desired.
Pistachio Shortbread Cookies
By broots
1. Pulse the flour, granulated sugar, salt, pistachios, and vanilla in the bowl of a food processor for 1 to 2 ...
- 1 cup unbleached all-purpose flour, plus more for the work surface
- 1/4 cup granulated sugar
- 1/2 teaspoon kosher salt
- 1/2 cup shelled raw or roasted pistachios
- 1/2 teaspoon vanilla extract
- 1 stick (4 ounces) unsalted butter, cold, cut into 1/4-inch pieces
- 1 to 2 tablespoons granulated sugar, sanding sugar, or raw sugar, for garnish
Potato Rosemary Bread
By broots
Peter Reinhart, The Bread Baker’s Apprentice You can prepare the Biga up to 3 days in advance, keeping it covere
- BIGA:
- 2 1/2 cups unbleached bread flour (11.25 oz.)
- 1/2 teaspoon instant yeast (.055 oz.)
- 3/4 cup + 2 tablespoons water (7-8 oz.) -- at room temperature
- DOUGH:
- 1 1/4 cups biga (7 oz.) *
- 3 cups + 2 tablespoons bread flour (14 oz.)
- 1 1/2 teaspoons salt (.38 oz.)
- 1/4 teaspoon coarsely ground black pepper (.03) -- optional
- 1 1/4 teaspoons instant yeast ((.14 oz.)
- 1 cup mashed potatoes (6 oz.) **
- 1 tablespoon olive oil (.5 oz.)
- 2 tablespoons coarsely chopped fresh rosemary (.25 oz.)
- 3/4 cup to 1 cup water (7-8 oz.) ***
- 4 tablespoons coarsely chopped roasted garlic (1 oz.) -- optional
- Semolina or cornmeal for dusting
- Olive oil for brushing on top
- This biga recipe makes about 18 ounces, so you will have plenty left over for another recipe. This recipe calls for only 7 ounces---but I have also just chucked the whole thing in anyway, and the bread turned out just as yummy.
- Preferably leftovers that were made with butter and milk, but not necessary. Bring to room temperature while the biga is also coming to room temperature.
- Water should be room temperature, or warm to about 95 degrees F. if the potatoes are cold.
Best-ever grainy mustard
By broots
Our artisanal version of this classic condiment is for way more than hot dogs
- 1/4 cup mustard powder
- 1/4 cup mustard seeds
- 1 tbsp black mustard seeds (optional)
- 1/3 cup white wine vinegar
- 1/4 tsp salt