Archive for the ‘bakery’ Category

Walnut Coconut Choc Chunk Cookie Recipe

Friday, April 10th, 2009

Ok, so this really doesn’t fit as a recipe for garden produce.  I’m rationalizing it by claiming that you can harvest walnuts (which I have and enjoy, particularly black walnuts) for the recipe.

2 sticks of butter at room temperature
3/4 cup sugar (I prefer raw sugar)
3/4 cup brown sugar
1 tsp vanilla extract
3 eggs
1 tsp baking soda
1 tsp salt
2 1/4 cup flour
1 bag chocolate chunks/chips
1 cup chopped walnuts
1 cup shredded coconut

Preheat oven to 375 degrees.

Cream the butter and sugar together.  Add vanilla and eggs and mix well until creamy.  Add baking soda and salt, and mix.  Then gradually add the flour, stirring as you go.  Lastly add the chocolate chunks, nuts and coconut and mix.

Drop by rounded spoonfuls onto an ungreased cookie sheet, leaving room between cookies for them to expand while cooking.  Cook for 11 minutes (or until the consistency you like… less for chewier, longer for crispier).  Let them sit on the baking sheet for a few minutes before moving them to a wire rack to finish cooling.  Enjoy!

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Recipe for Quick & Easy Oatmeal Scones

Sunday, March 22nd, 2009

Wow.  I just tried this  recipe from a recipe.    Very tasty and wholesome (aside from the large amount of butter used).  Leftovers make a great breakfast on the run.

Ingredients:
1 cup unbleached all-purpose flour
1/2 cup whole wheat flour
1/4 cup sugar (I use raw sugar)
1 tbsp baking powder
1/2 tsp sea salt
1 & 1/4 cup old fashioned rolled oats
1/2 cup raisins (I always plump mine in hot water for 10 minutes before using, and drain - makes them more tender).
2 large eggs
10 tbsp butter (melted)
1/3 cup milk

In a large bowl, mix: flour, sugar, baking powder, salt.  Stir in oats and raisins.

In a separate bowl, whisk together eggs, melted butter and milk.  Add to dry mixture, stirring until the ingredients are moistened.

The batter will be pretty sticky.  If it seems too sticky to handle, add just a little flour… also try letting it sit for a few minutes (giving the dry ingredients time to soak up the moisture).

Preheat the oven to 450 degrees.

Transfer the dough to a lightly floured surface and pat into a circle that’s about 3/4″ thick.  Sprinkle with cinnamon and just a hint of sugar.

Cut with a butter knife.  If the dough sticks to it, rub it with a little flour.  Cut into pie shape wedges, in the portion size that you desire.  Using the knife as a spatula, lift the wedges and place on an ungreased cookie sheet, spaced approx 1/2″ apart.  Cook for 12 to 15 minutes.

Other ideas:  substitute other reconstituted (dried) fruit such as strawberries, blueberries, dates, cherries, apple pieces.  I’ll have to experiment a little with using fresh fruit and see how that turns out.  I’ll get back to you that.

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Herb Focaccia Bread Recipe

Saturday, March 21st, 2009

This recipe goes well with nearly anything… just alter the “additive” ingredients (herbs, cheese, etc.) to compliment your main dish.

Ingredients:
1 package active dry yeast
1 cup warm water (105 to 115 degrees)
1 tsp sugar
1 tsp salt
3 tbsp olive oil
3 to 3 & 1/2 Cups flour

Additive Suggestions: (use your favorite ingredients, or tailor them to your meal… add in quantity to your own preferences in terms of strength in seasoning):  Rosemary, Thyme, Sage, Parsley, Basil, Nearly any grated cheese (like parmesan, romano, asiago, motzerella, cheddar, etc. or specialty cheese (like goat’s milk or farmer’s cheese), sun dried tomatoes, olives, chives, etc.  Be as creative as you like!

My favorite tends to be rosemary and romano.  You may even want to try very thin slices of fresh tomatoes spread decoratively around the top combined with basil and a little motzerella.

Dissolve yeast in warm water, in large mixing bowl.  Stir in sugar, salt, oil.  Stir in 2 cups flour and stir until smooth.  Stir in additives (see note above) and enough of the remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface and knead about 5 minutes or until smooth.  Place in a greased bowl.  turn once, so the greased side of the dough is up.  Cover with a clean cloth or plastic wrap to keep from drying out.  Place in a warm place and let rise about 45 minutes.

Heat oven to 400 degrees.  Grease your pan or stoneware with olive oil.

Punch down the dough and spread out on your baking sheet/stoneware.  Brush a light coating of olive oil on the top and sprinkle the top with a little of the “additives” to make a pretty presentation.

Bake 25 minutes.

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Cheddar Sage Biscuits

Tuesday, March 17th, 2009

Yum!  Ok.  Biscuits are a little time consuming to make… but I gotta tell you, THESE biscuits are so worth the effort.

Ingredients:
2 cups of all purpose flour
3 tsp baking powder
1/2 tsp salt
3/4 cup milk (or buttermilk)
6 tbsp (cold) butter
3/4 cup shredded sharp cheddar
1/4 cup (more or less depending upon your taste) chopped sage

Preheat oven to 450 degrees.  Place rack in the center of oven.

In large bowl, combine: flour, baking powder and salt.  Drop in butter.  Use pastry blender (or 2 dinner knives ) to cut the butter into the flour mixture.  Cut  and mix quickly while the butter’s still cold, until the mixture resembles large breadcrumbs.  Add milk, cheddar and sage. Mix.  Once most of the ingredients are moistened, finish mixing by picking up the dough ball and pressing it gently against the bottom of the pan to pick up the remaining dry ingredients.

Shape into biscuits using your favorite method (pat or roll, cut or drop).  Place on ungreased cookie sheet.  Place them touching each other for softer biscuits.  Or separate them for crispier biscuits.  Bake for 12 minutes or until golden.  enjoy!

Note: you can use this same recipe, substituting other ingredients… different herbs, different cheeses, chile peppers, olives, sun dried tomatoes, and even meats like ham or sausage.

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