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Archive for December, 2010

Yeast Rolls

This recipe is from Diane Smith with whom I worked in Fayetteville.  Consistently excellent.  I have a food processor and a bread machine and have made the dough in both and it comes out great.

1 C. water

2 T. margarine/butter-melted

1 egg-beaten

3 1/4 C. Bread flour

1/2 C. Sugar

1 t. salt

1 T. yeast

For a food processor, or by hand- place flour, sugar, salt and yeast in bowl.  Measure warm water (warm to touch-too hot will kill yeast) in a 2 cup liquid measuring cup.  Add beaten egg and melted butter and mix.  Add to flour mixture and process until dough is smooth and elastic.  By hand stir in liquid with a wooden spoon until it is too stiff to stir.  Then flour a cutting board or the counter and dump dough on flour.  Knead by hand adding flour as necessary to keep from sticking to surface.  When dough is smooth and elastic, oil a non-metal bowl and place the dough in it turning the dough to coat it with grease on top.  Cover with a clean cotton towel and place in a warm area.  I preheat the oven to 150 degrees and then turn the oven off and place the bowl inside.  Allow the dough to double in size-about an hour.  Punch down and place on a floured board. Knead lightly.  Break off palm sized pieces and place them on a greased cookie sheet spaced 2″ apart.  Cover with towel and allow to rise 30 minutes.  Brush with 2T. melted butter/margarine.  Preheat oven to 375 and bake for 12-15 minutes till light brown.

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Potato Pancakes-Latkes

Latkes are a traditional Jewish dish made at holidays.  In large batches, they are a meal.  Can also be a side dish served with sour cream and applesauce.

8 Yukon Gold Potatoes peeled and grated

1 egg

1/2 t. black pepper

1 t. salt

2 T. minced dried onions

3/4 to 1 cup Matzo Meal (available in the Jewish food section of grocery store)

I make them in a food processor first grating the potatoes and then removing them to a bowl.   Insert the processor blade into the food processor bowl and put the grated potatoes back into processor.  Add egg, salt, pepper and onion flakes.  Process till blended.  Add 3/4 cup Matzo Meal and process.  If mixture is watery, add 1/4 cup more of Matzo Meal.

Heat vegetable oil in a non-stick fry pan to medium and spoon in heaping tablespoons of mixture, flattening slightly.  Cook till starts to brown and turn them over to cook other side.  Drain on paper towels and keep warm in oven while make remaining pancakes.

Serve with sour cream and/or applesauce.

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Ginger Snaps

Spicy cookies for the holiday season.  My friend from work, Diane, shared this family recipe with me.  Thanks.

3/4 cup shortening for crispy cookies or margarine/butter for softer cookies

1 cup brown sugar

1/4 cup molasses

1 egg

2 1/4 cup flour

2 tsp. baking soda

1/2 tsp. salt

1/2 tsp. cloves

1 tsp. ginger

1 tsp. cinnamon

crystallized sugar crystals

Cream together shortening/butter, brown sugar, molasses and egg.  Mix dry ingredients together.  Stir into wet mixture. Roll into small balls and place on greased baking sheet.  Flatten slightly and sprinkle on crystalized sugar crystals.

Bake at 375 degrees for 12-14 minutes

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