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Archive for the ‘Bread’ Category

Carrot Cake/Muffins

Nekked muffins

INGREDIENTS:

2 cups (500 mL) all-purpose flour (You can substitute a cup of whole wheat flour)
2 tsp (10 mL) baking powder
2 tsp (10 mL) cinnamon
1 tsp (5 mL) baking soda
3/4 tsp (4 mL) salt
3/4 cup (175 mL) each granulated and packed brown sugar
3 eggs
3/4 cup (175 mL) vegetable oil
1 tsp (5 mL) vanilla
2 cups (500 mL) grated carrots (I used pureed carrots. I am all about the HIDING of the vegetables.)
1 cup (250 mL) applesauce

Icing:
1 pkg (8 oz/250 g) cream cheese, softened
1/4 cup (50 mL) butter, softened
1/2 tsp (2 mL) vanilla
1 cup (250 mL) icing sugar

DIRECTIONS

Grease and flour 13- x 9-inch (3.5 L) metal cake pan; set aside.

In large bowl, whisk together flour, baking powder, cinnamon, baking soda, and salt. In a separate bowl, beat together granulated and brown sugars, eggs, oil and vanilla until smooth; pour over flour mixture and stir just until moistened.

Stir in carrots and applesauce. Spread in prepared pan.

Bake in centre of 350°F (180°C) oven for 40 minutes or until cake tester inserted in centre comes out clean. Let cool in pan on rack.

Muffins take less time to bake. I set the timer for 20 minutes and see how they are faring. It all depends on your oven.

Icing:

In bowl, beat cream cheese with butter until smooth. Beat in vanilla. Beat in icing sugar, one-third at a time, until smooth. Spread over top of cake/muffins.

With icing!

These can almost be considered healthy. Almost.

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Steak Sandwich

We tried this recipe from Real Simple magazine a few weeks ago and liked it. But it needed tweaking.

First of all, onions give Honey gas. NOT GOOD.

Here is our take on the steak sandwich. It is a little (Or a lot) different.

Mmmm…steak…

INGREDIENTS

Focaccia Bread.  I made it all from scratch-like.

Steak. Duh. But we marinated them for 24 hours first. The marinade? IT IS AMAZING.

Roma (plum) tomatoes, sliced about 1/4 inch thick

1 medium red onion, sliced about 1/4 inch thick (Optional. If they don’t give you gas.)

1 zucchini, sliced about 1/4 inch thick.

Mushrooms, also sliced.

Olive oil.  As much or as little as you want.

2 tablespoons (or more) of balsamic vinegar

Focaccia bread (see above), cut in half

Blue cheese, or mozzarella. Whatever floats your boat. Honey disses the blue cheese, so he uses mozza.

DIRECTIONS

Make the foccacia. Or buy it.

Throw the steak on the barbecue, and toss the veggies, olive oil, and vinegar into a frying pan. Sautee until tender, 8-10 minutes.

Slice the steak thinly, and place on foccacia. Scoop sauteed veggies on top, then add cheese.

Try not to die from the goodness.

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Focaccia Bread

Focaccia Bread

This is a recipe given to me by a friend of mine. I cannot believe I had not posted it here yet.

It does not look like ordinary focaccia bread (because of the CHEESE), but it tastes absolutely phenomenal.

INGREDIENTS:

  • 2 3/4 cups all-purpose flour
  • 1 teaspoon salt
  • 1 teaspoon white sugar
  • 1 tablespoon active dry yeast
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • 1 teaspoon garlic powder
  • 1/2 teaspoon dried basil
  • 1 pinch ground black pepper
  • 1 tablespoon vegetable oil
  • 1 cup water
  • 2 tablespoons olive oil
  • 1 tablespoon grated Parmesan cheese
  • 1 cup mozzarella

DIRECTIONS

  1. In a large bowl, stir together the flour, salt, sugar, yeast, garlic powder, oregano, thyme, basil and black pepper. Mix in the vegetable oil and water.
  2. When the dough is mixed, turn it out onto a lightly floured surface and knead until smooth. Lightly oil a large bowl. Place the dough in the bowl, and turn to coat with oil. Cover with a damp cloth and let rise in a warm place for 20 minutes.
  3. Preheat oven to 450 degrees F. Punch dough down and place on greased baking sheet. Pat into a 1/2 inch thick rectangle. Brush top with olive oil. Sprinkle with Parmesan cheese and mozzarella cheese.
  4. Bake for 15 minutes, or until golden brown. Serve warm.

I used the above recipe to make steak sandwiches.

Steak Sandwich

Mmmmmm…

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Brushetta

I got this recipe from my Swaparooni buddy Assertagirl‘s recipe blog called Playing in the Dirt.

I used red onions instead, because I lurve red onions.

Here’s the lowdown.

For this recipe, you will need:

About six Roma tomatoes.
Half an onion. I used a red onion.
Two large sprigs of fresh basil.
A splash of extra virgin olive oil.
A clove of garlic, finely chopped.
Freshly ground pepper and salt, to taste.
A baguette or other bread that you like. I bought a multi-grain baguette.
Garlic spread (or just butter or margarine).
Freshly grated parmesan cheese, if desired.

DIRECTIONS:

Core and dice the six tomatoes.

Chop onions into pieces about the same size as the tomato dice. Add to the tomatoes.

Finely chop basil and add to the mix.

Finely chop the garlic and toss into the bowl. Add salt and pepper.

Drizzle some olive oil over the ingredients, and toss gently to combine.

Allow bruschetta to sit at room temperature for at least an hour to allow the flavours to combine.

Meanwhile, slice the baguette in half.

Spread garlic spread (or margarine) on each half.

Lightly toast the bread, and cut into individual serving sizes. Top each piece with the bruschetta mix and, if desired, freshly grated parmesan.

Bruschetta

Dee-lish!

Angella

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Crepes

INGREDIENTS

1 cup sifted flour
3 eggs
1 1/2 cups milk
1/2 tsp. salt
1 Tbsp. melted butter

DIRECTIONS

Put in blender on high until smooth. Pour a ladle amount into a hot greased pan, spreading the batter thinly around the pan. Flip when it bubbles up. Serve with cinnamon and cottage cheese rolled inside, or syrup, fruit, ice cream, peanut butter etc.

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Butterhorns

INGREDIENTS

5 cups flour
1 cup margarine
2 tsp. salt
4 Tbsp. sugar

2 Tbsp. yeast
1 cup of warm water
2 tsp. sugar
1 1/2 cups of milk
2 eggs

DIRECTIONS

Mix these together into a crumble as you would for a pie crust. Put aside. Then soak 2 Tbsp. yeast in 1 cup of warm water with 2 tsp. sugar. Warm 1 1/2 cups of milk. Beat in 2 eggs, mix with the yeast. Stir into the crumbs to make a soft dough. Put in the fridge for at least 2 hours or up to two days. The dough may be very moist. Just add flour until it is workable. Roll out the dough to 1/4 ” thickness on a floured surface. Cut into strips 1 ” wide. Twist each strip into a rope, curl into a loose pinwheel. Or cut dough into triangle shapes to roll up. Let rise in warm place for approx. 1/2 hour to an hour. Spread out between 3 cookie sheets at least. Bake at 350 degrees for 20 min. Can drizzle with a simple butter icing or icing sugar mixed with water and vanilla. Makes 3 dozen butterhorns. Quite fussy, but worth the hassle!!

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Chinese filled Buns

INGREDIENTS

16oz bread or pizza dough
2 tsp. curry powder (save half for later)
4 Tbsp. soy sauce (save half for later)
1/8 tsp. cayenne pepper
1/2 tsp. sugar
1 tsp. grated ginger (1/2 tsp. if ground)
2 crushed garlic cloves
1 lb. hamburger
1 Tbsp. cornstarch
2 Tbsp. water
2 Tbsp. veg. oil
1 small chopped onion

DIRECTIONS

Brown the hamburger with onion (and oil if necessary) Add all spices to the beef. Mix the saved 1/2 of soy sauce and curry with the cornstarch and water. Add to the beef and let simmer. Cool. Roll dough out into one long rectangle like you are going to make cinnamon buns. Spread the filling on top of the dough and roll it up. Cut into individual buns. (If you prefer, you can make little circles and make them more like pizza pockets) Place 2 ” apart onto greased cookie sheet. Let rise for 20 min. Bake at 350 degrees for 20 min. Makes 2 dozen buns.

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