7-UP Biscuits

One of my Pinterest  "Recipes I Want To Make" . I was intrigued not only by the amount of ingredients needed for these biscuits but also with what ingredients these moist, flaky biscuits called for. I will be making my biscuits this way. I will bake and brown them a bit more and maybe add cheese the next time i make them.

Recipe by PLAIN CHICKEN

 

2 cups Bisquick

1/2 cup sour cream

1/2 cup 7-up

1/4 cup melted butter

Preheat oven to 450.

Cut sour cream into biscuit mix, add 7-Up. Makes a very soft dough.

Sprinkle additional biscuit mix on board or table and pat dough out. Melt 1/4 cup butter in a 9 inch square pan.  Place cut biscuits in pan and bake for 12-15 minutes or until golden brown.

Yes, heart shape biscuits!!! but of course!!!! ;)

These are moist, flaky and tasty!!

Love, love them ;)

KRUPNIK (POLISH BARLEY SOUP) AND POLISH SAUSAGE WITH CARAMELIZED ONONS SANDWICH

Y: 6

Recipe from C&F Food Inc.



3/4 cup Pearl Barley (washed and rinsed)

4 teaspoon sour cream

1 large onion, chopped

8 cups soup stock

1/2 cup butter

1 small carrots, diced

1 small turnip, diced

1 medium leek, chopped

1/2 cup celery, chopped

2/3 cup mushrooms (porcini or anykind)

1 teaspoon salt

1/4 teaspoon pepper



Simmer barley in 2 cups of stock until tender. Add butter gradually. Add chopped vegetables and the remaining stocks. Bring to a boil until vegetables are tender. Season to taste. Add a dollop of sour cream when ready to serve.



* I DIDN'T HAVE BEEF STOCK SO I USED BEEF BOUILLON

Cook the sausages together with the onions. Saute onions until caramelized. 

Serve on a submarine rolls

FRENCH BREAD

My June bread challenge and half of my DC Challenge. I got the recipe from Red Star . This bread is so good, i called this my happy dance bread. Definitely worth making again and hopefully i will be able to make perfect shaped loaves.

This recipe makes 1 large loaf

INGREDIENTS

Bread Flour 3+1/2 to 4 cups

Active Dry Yeast 2+1/4 tsp

Salt 1+1/2 tsp

Sugar 1 tsp

Water 1+1/4 cups

Shortening 3 TBSP

EGG WASH

Egg white 1

Water 1 TBSP

DIRECTIONS

In large mixer bowl, combine 1+1/2 cups flour, yeast, sugar and salt; mix well. Add 1+1/4 cups warm water (120-130°F) and shortening to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed. By hand, gradually stir in remaining flour to make a firm dough. Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe.

Punch down dough. On lightly floured surface, roll or pat dough to a 5x12-inch rectangle. Starting with longer side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal. Place seam-side down on greased cookie sheet. With a very sharp knife, make 2 or 3 diagonal slashes across top. Cover; let rise in warm place until indentation remains after lightly touching. Combine egg white and 1 TBSP water; beat slightly. Brush on top of loaf. Bake at 400°F for 35 to 40 minutes until light golden brown. Cool.

You can substitute Instant (fast-rising) yeast for Active Dry Yeast. Traditional methods- replace 1:1. Expect your dough to rise faster; always let your dough rise until ‘ripe’. Bread Machines- use 1/2 tsp Instant yeast (or 3/4 tsp Active Dry yeast) per cup of flour in your recipe. Visit our Lessons in Yeast & Baking for more information.

I attempted to make some batards, french baguette and sheaf loaves, okay..so i tried=;)

Ripe test (First Rise)

Many factors, including the recipe, room temperature, and humidity, will determine how long it takes for your dough to rise. Yeast dough is considered "ripe" when it has risen enough - usually doubling in size. The ripe test determines if the dough is ready to be punched down and shaped.

Gently stick two fingers in the risen dough up to the second knuckle and then take them out.

If the indentations remain the dough is "ripe" and ready for punch down. If not, cover and let the dough rise longer. Repeat test.

BATARD?

BAGUETTE AND SHEAF LOAF?

I KNOW THE SHAPES AREN'T PERFECT BUT THE TASTE AND TEXTURE IS!!!

This was a perfect bread.

BANH MI

CINNAMON SWIRL RAISIN FRENCH TOAST WITH RHUBARB COMPOTE

Ingredient List:

8 slices cinnamon raisin bread
2 T of butter
1 egg
3/4 cup milk
1/2 t of vanilla
A pinch of salt

Instructions:

In a large mixing bowl, combine milk, egg, vanilla, and salt with a whisk. Set aside.

Over medium heat, add 1 T of butter to the frying pan and allow to melt.

Dip four of the slices of cinnamon bread into the mixture, coating both sides evenly.

When the butter is melted, place four slices into the frying pan and cook 2 to 3 minutes on each side until lightly browned.

Remove and repeat the process by adding the last tablespoon of butter to the frying pan, letting it melt, and frying the next four slices.

Remove and place on a plate. Serve immediately.

Serve a dollop of whipped cream and the rhubarb compote.

Pour some maple syrup if desired.



 

PAN DE COCO

This is my April Bread Challenge. I have always wanted to learn how to bake one of my favorite Filipino bread Pan de Coco. I was planning on using the dough for my walnut rolls but i figured i should go authentic, i know that sour cream is definitely not one of the ingredients in making pan de coco.

I also thought of making my pan de sal dough but then that'll defeat my bread challenge ( to make different kinds of yeast based bread at least once a month). I finally found this rolls recipe from Red Star Original, BROWN AND SERVE PAN ROLLS with some tweakings.

These rolls turned out good but not exactly the kind of dough i remembered used for the Pan de Coco. So..i'm still on a quest to find that perfect dough, soft, pillowy pan de coco dough but this recipe would suffice for now.

Y: 24 rolls

FILLING:

2 C brown sugar
2 C sweetened coconut flakes

Mix both ingredients and set aside.

BREAD DOUGH:

1 1/3  C  Water
1/4  C  Oil
5 C  Bread Flour
1 t Salt
2 T  Sugar
4 1/2  t Active dry yeast ( 2 packs of 1/4 oz active dry yeast)

NOTE: MILK MAY BE USED IN LIEU OF WATER FOR A SOFTER CRUMB AND CRUST ROLLS.

MIXER METHOD

In a large mixing bowl, combine 2 + 1/2 C flour, yeast, sugar, and salt; mix well.

Combine water and oil; heat to 120 degrees F.

Add to flour mixture. Blend at low speed until moistened; beat 3 minutes at medium speed.

By hand, gradually stir in enough remaining flour to make a soft dough.

Knead on floured surface until smooth and elastic, 5 to 8 minutes.

RISING, SHAPING AND BAKING

Place in greased bowl, turning to grease top.  Cover; let rise until dough tests rise

Punch down dough and knead on a floured board for 5 minutes.

Divide dough and roll each half into a 12×2 inch log.

Cut each into 12 pieces to yield 24 rolls.

Roll each piece into a ball using your hands then rolling it flat into a 3 inch diameter circle.

Place a little of soften butter and a heaping tablespoon of the coconut sugar filling.

Gather sides of round, pinch together and twist.

Place pinched side down on parchment paper, repeat until done.

Cover; let rise in warm place for an hour or until indentation remains after touching.

Bake rolls in a 350 degrees F oven for 25 minutes or until brown.

Let set 30 minutes in pans.  Turn out of pans; cool on a wire rack to room temperature.

HUNGARIAN WALNUT ROLLS

This is my simple way of welcoming a new member to our family. I've been cooking Hungarian dishes so my niece will be able to cook these tried and tested dishes and add to her recipe book! I will be blogging some more soon.Welcome to our family Mikey! Take good care of my sweet little niece=;).

Baking is not really my forte' but i've challenged myself to at least bake (a yeast based bread) once a month. This Hungarian Nut Roll is my third. This bread is definitely a keeper, i'm already thinking of different fillings i could use in lieu of the nuts the next time i make this. The dough is so good.

Recipe Adapted from Red Star Original Yeast Recipes

Yields: 2 Rolls

Ingredients:

Milk 1/3 C
Sour Cream 1/2 C
Butter 3 T
Egg yolks 2  room temperature
Egg 1 room temperature
Bread Flour 3 + 1/2 C
Sugar 1/2 C
Salt 1/2 t
Active Dry Yeast 4+1/2 t

Filling:
Milk 2 T
Walnuts, freshly ground 2 C
Sugar 1/4 C
Brown Sugar 1/4 C
Butter, 1/4 C room tempereature

Egg 1

Vanilla 1/2 t

Combine yeast, 1 1/2 c flour, sugar and salt. Heat milk, sour cream  and butter to 120-130 degree F. Add to flour mixture; blend on low speed. Add egg yolks and egg; beat 2 to 3 minutes on medium speed. By hand stir in enough remaining flour to make a soft dough. Knead on lightly floured surface 5 to 7 minutes or until smooth and elastic. Place dough in lightly oiled bowl; turn to grease top. Cover, let rise until dough tests ripe, about 40 minutes.

Prepare Filling
In a medium-sized saucepan, combine milk, wlanuts, sugar and butter.
Cook on medium heat until mixture resembles a paste, stirring constantly.
Remove from heat; cool.
Stir in vanilla.
Fold in beaten eggs.

Shaping, Rising, And Baking
Turn dough on to lightly floured, surface; punch down to remove air bubbles.
Cover; let dough relax for 10 minutes. Divide dough into 2 parts.
On lightly floured surface, roll each half to a 12- x 12-inch square.

Spread half of cooled Filling to within 1 inch of edges. Roll up tightly.

Pinch edges to seal; turn ends under.

Place seam-side down on greased baking sheet.

** Repeat with remaining dough. Prick top of roll every 3 inches with fork to eliminate air bubbles. Cover; let rise in warm place until indentation remains when lightly touched, about 30 minutes. Bake at 350°F for 25 to 30 minutes until browned. Cover lightly with foil to prevent over browning. Brush with melted butter to maintain a soft crust. Breads are very fragile when warm. Using two spatulas carefully lift Walnut Roll from baking sheet onto rack to cool. Sprinkle with powdered sugar when cool; slice to serve. Freezes well.

**Using parchment paper to line baking sheet makes it easier to transfer rolls to cooling rack.

My First Pan de Sal (Popular Filipino Breakfast Bread)

I've been craving for hot pandesal and the only way to satisfy my craving is to bake some.  It took me a while to find a good recipe that doesn't call for bread machine. I finally found two recipes that didn't need any bread machine.

Pan de sal means Salt Bread. This is a popular Filipino breakfast bread. Check HERE
for some fyi about the bread.

This first recipe is adapted from My Love for Food with some tweaking. Over all, this recipe is close to the pan de sal that i use to like. Although, it could use a little bit of sugar and more proofing time the next time i'll use this recipe.

Baking this pan de sal brought out the impatience in me, i knew that the bread needed another proofing w/c i did but for a short time. I also knew that my bread will not be as high as what a pan de sal is suppose to be. I know , i know, i'll give it more time to proof the next time i make them.

Ingredients:
1 C milk (lukewarm)
1/2 C water (lukewarm)
1 egg (room temperature)
1/4 C sugar (i'd probably add a little more)
3/4 t salt
5 T softened butter (i used unsalted)
2 T oil
4 C flour ( I used bread flour)
4 t dry yeat (I used 2 packets of fast rise yeast sometimes called rapid yeast)
Breadcrumbs (I used cornmeal)

1. In a large mixing bowl, combine the dry ingredients first. Mix well for about 5 minutes or until ingredients are incorporated.

2. Add in the wet ingredients, mix for another 5 minutes or until the dough loosens from the sides of the bowl.

3. Sprinkle some flour on your bench table. Knead the dough with your hands by folding it then pushing it w/ the base of your palm for about 3-5 minutes or until the dough is elastic.

4. Put the dough back in the bowl. Cover it with cling wrap, put the dough in a warm place and let it rise until double in size.

5.  Sprinkle some cornmeal on the baking sheet pans.

6. Form the dough into logs about 2 inches wide and long enough to make about 24 pieces of small size bread.

7. Arrange cut up breads on the baking sheet pans then sprinkle the top with cornmeal.

8, Let these proof again until they double in size.

9. Bake at 375 degrees F for 15 minutes or until golden browned.

BEEF BUNS SEMI-HOMEMADE

The holidays are upon us w/c also means food festival ergo lots of left overs, well, that's my opinion. I thought of sharing another or one of my morphed dishes.

I've thought of "morph" to avoid the " YMCA's"..Y-esterdays M-eal C-ooked A-gain. Don't get me wrong i do re-heat food but there are some times that you get tired of same old same old, but if you morph your dishes, your family will never know you have served them YMCA.

Bun also called Baozi is a taditional Chinese stuffed bread. These could either be steamed or baked stuffed w/ pork or chicken.

Now, my version is a semi homemade. The bread is a store bought crescent roll, the beef is from my left over pot roast.

FILLINGS (SAVORY OR SWEET) MUST BE COLD SO YOU CAN SEAL THE DOUGH W/O A MESS.

BAKE W/ SEAM SIDE DOWN.

FOLLOW THE CRESCENT ROLLS BAKING TEMP AND TIME.

EGG WASH AS SOON AS THE BUNS STARTS TO DRY UP, PUT BACK IN THE OVEN UNTIL BUNS ARE BAKED AND GOLDEN BROWN.