Sunday, June 19, 2016

Griddle Cakes {AKA Pancakes}

~ Father's Day Breakfast ~
Recipe from:
~ Joy of Cooking ~
Sift before measuring:
  • 1 1/2 cups all-purpose flour
Resift with:
  • 1 teaspoon salt
  • 3 tablespoons sugar
  • 1 3/4 teaspoons double-acting baking powder
  • 1 to 2 beaten whole eggs
  • 3 tablespoons melted butter
  • 1 to 1 1/4 cups milk
Mix the liquid ingredients quickly into the dry ingredients. 

Test griddle: let a few drops of cold water fall on griddle. If the water bounces and sputters, the griddle is ready. If the water just sits and boils, the griddle is not hot enough. If the water vanishes, the griddle is too hot.

Cook about 2-3 minutes before turning. When bubbles appear on surface, but before they break, lift the cakes to check brownness. Turn and cook until done.
Makes about fourteen 4-inch Cakes
Happy Father's Day!

Wednesday, June 15, 2016

Homemade Pizza

Our neighbor gave us a gallon sized bag of pepperoni 
and load of mozzarella cheese. 
So, we decided to make pizza

You want quick and easy no-kneading artisan bread crust?  

We use this recipe when making pizza.
It's a breeze!

Five Minutes a Day for Fresh-Baked Bread 

This recipe makes 4 1-pound loaves. You can double or half it. You can use a KitchenAid mixer. I mix mine by hand in a large bowl.

  • 3 cups warm water 
  • 1 1/2 T. yeast 
  • 1 1/2 T. salt 
  • 1 cup whole wheat flour 
  • 5 1/2 cups unbleached flour 
  • whole wheat flour to sprinkle on peel 

Mixing and storing the dough:
1. Heat the water to just a little warmer than body temperature (about 100 degrees Fahrenheit). Add the yeast and salt with the water in a 5 quart bowl.
2. Mix in remaining dry ingredients without kneading, using a spoon, or kitchenAid with dough hook.
3. Cover, not airtight, and allow to rest at room temperature until the dough rises and collapses (about 2 hours) unlike traditional artisan bread, it will not hurt the dough to sit longer than this.
4. The dough can be used immediately but it will be easier to handle if you refrigerate three hours first. It can now be put in the fridge for up to 14 days.

When you are ready to bake
5. Dust the surface of the refrigerated dough with flour and cut off a 1-pound (about the size of a grapefruit) piece.

        {If making pizza - Place your ball of dough on to a greased pizza pan or cookie sheet sprinkled with cornmeal. Dust with flour as needed (cooking spray is also handy) to roll-out or press-out with hands.  (After rolling, let the dough rest for just a few minutes before adding toppings.) }

If making bread - Dust with more flour and quickly shape it into a ball by stretching the surface of the dough around to the bottom on all four sides, rotating the ball a quarter-turn as you go. Allow to rest and rise on a cornmeal-covered pan for 40 minutes.
6. Twenty minutes before baking time, preheat the oven to 450 degrees. Place an empty broiler pan on the bottom rack and adjust shelves so that they will not interfere with the dough as it rises during baking (Broiler pan is not necessary for pizza.)
7. For bread, sprinkle loaf liberally with flour and slash a cross, scallop or tic-tac-toe pattern into the top, using serrated bread knife. Leave the flour in place for baking; tap some of it off before slicing.
8. Put bread in oven. Pour 1 cup HOT tap water into the broiler tray and quickly close the oven door.  Bake for about 35 minutes, or until deeply brown and firm. Smaller or larger loaves will require adjustments in baking time.

        {For pizza, I skip the hot water and I bake my pizza for 18 minutes at 450 degrees.}

9. Allow to cool before slicing or eating.
Double this recipe using The “6-3-3-13” rule: 6 cups water, 3 tablespoons salt, 3 tablespoons yeast, and then add 13 cups of flour. 

Your family is sure to love it!

Saturday, June 11, 2016

Saturday Morning Waffles with Blueberries

I made these wonderful waffles
Joy of Cooking.

Here is the recipe.
Sift before measuring: 
  • 1 3/4 cups cake flour (I use all-purpose flour)
Resift with:
  • 2 teaspoons double acting baking powder
  • 1/2 teaspoon salt
  • 1 Tablespoon sugar
Beat well:
  • 3 eggs yolks
  • 2 to 7 tablespoons melted butter or vegetable oil (I use 7)
  • 1 1/2 cups milk
Make a hole in the center of the sifted ingredients. Pour in the liquid ingredients. Combine them with a few swift strokes (do not over beat of over mix). The batter should have a pebbled look, similar to a muffin batter. At this time, you might want to include one of the following:
  • (1/2 cup fresh berries)
  • (1/4 cup raisins)
  • (1/4 cup finely chopped nuts or coconut)
  • (1 cup finely diced cooked ham)
Beat until stiff, but not dry:
  • 3 egg whites
Fold them into the batter until they are barely blended. 
To cook, heat waffle iron until the indicator shows it is ready to use. cover the grid surface about two-thirds. Close the lid and wait for 4 minutes. When the waffle is ready, all steam will have stopped emerging from the crack of the iron. (I have a Belgian waffle maker - my waffles take 5 minutes before all the steam stops emerging.) The richer the dough, the crisper the waffle becomes. With the butter flavor baked into the waffle, there is then no reason for adding butter - unless you like lots, as do I.
Makes 6 waffles with a traditional waffle maker
I have to double this recipe to get 7 - 8  using my Belgian waffle maker.

If you make these waffles, I hope you enjoy them as much as we do.