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Reply
| | From:  Genie· (Original Message) | Sent: 10/21/2007 9:59 PM |
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Reply
| | | From: Genie· | Sent: 6/11/2008 4:20 AM |
Golden Corral Rolls
1 envelope Active dry yeast
1/4 cup Very warm water
1/3 cup Sugar
1/4 cup Butter or margarine
1 teaspoon Salt
1 cup Scalding hot milk
1 Egg, lightly beaten
4 1/2 cups Sifted all-purpose flour
2 tablespoons Melted butter or margarine, for brushing rolls
Sprinkle the yeast over very warm water in a large bowl. (Very warm water should feel comfortably warm when dropped on wrist.) Stir until yeast dissolves.
Add sugar, the 1/4 cup butter or margarine and salt to hot milk and stir until the sugar dissolves and butter or margarine is melted. Cool mixture to 105 to 115 degrees.
Add milk mixture to yeast, then beat in egg. Beat in 4 cups of the flour, 1 cup at a time, to form a soft dough. Use some of the remaining 1/2 cup of the flour to dust a pastry cloth.
Knead the dough lightly for 5 minutes, working in the remaining flour (use it for flouring the pastry cloth and your hands).
Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/4 to 1 1/2 hours. Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.
Pinch off small chunks of dough and shape into round rolls about 1 1/2 to 1 3/4-inches in diameter. Place in neat rows, not quite touching, in a well-buttered 13- x 9- x 2-inch pan.
Cover rolls and let rise in a warm place until doubled in bulk, 30 to 40 minutes. Brush tops of rolls with melted butter or margarine, then bake in a moderately hot oven (375 degrees) 18 to 20 minutes or until nicely browned. Serve warm with plenty of butter.
This recipe yields about 2 dozen rolls. | |
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Reply
| | | From: Genie· | Sent: 9/6/2008 2:45 AM |
| Mesa Grill's Blue Corn Muffins
2 ounces (1/2 stick) unsalted butter
3 Tablespoons onion, finely diced
1 clove garlic, finely chopped
1/2 cup milk
2 large eggs
1/4 cup red bell pepper, finely diced
1 jalapeño pepper, finely diced
1/4 cup fresh or frozen corn, thawed
1 Tablespoon cilantro leaves, finely chopped
3/4 cup blue cornmeal (can substitute yellow)
1/2 cup all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon salt
1 Tablespoon granulated sugar
Set a rack in the middle of the oven and preheat to 400°F. Grease a 6-
slot muffin pan with non-stick vegetable spray.
In a small saucepan, melt the butter. Add the onions and garlic and
cook until soft.
In a large mixing bowl, whisk together the milk, eggs, bell pepper,
jalapeño, corn and cilantro. Whisk in the butter mixture. In a
separate bowl, stir together the cornmeal, flour, baking powder,
soda, salt and sugar. Mix into the liquid mixture.
Divide the batter evenly among the muffins slots and bake for 16
minutes or until set, turning the pan once for even baking.
Bobby's Tip
When these muffins are day-old they are great for stuffing.
From: Bobby Flay, Mesa Grill, Ny, Ny
Posted By: Copyright © 2000 StarChefs.
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Reply
| | | From: Genie· | Sent: 9/9/2008 7:45 PM |
| Apple Barn and Cider Mill Applewood Fried Biscuits
1 quart milk
1/4 cup granulated sugar
2 2/3 packages dry yeast
1/2 cup shortening
3 teaspoons salt
7 to 9 cups all-purpose flour
Add yeast to warm water. Add other ingredients and let dough rise. Work into biscuits and let drop into hot fat.
This recipe will make about seven dozen biscuits. They can be frozen individually and stored in plastic bags. When you work them up, don't let the biscuits rise too high. The fat should be slightly hotter than 350 degrees F. If the fat should be too hot, the biscuits will sag in the center. Source: The Apple Barn and Cider Mill - Sevierville, Tennessee
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Reply
| | | From: Genie· | Sent: 9/9/2008 7:56 PM |
| Albertson's French Bread
The aroma of crusty French bread transports you to the picturesque sidewalks of Paris. Moist and chewy inside, with a sesame-studded crust, this bread pairs perfectly with cheeses, salads and soups.
1 1/4 cups warm water
1 packet active dry yeast
1 tablespoon granulated sugar
1 tablespoon shortening, melted
1 1/2 teaspoons salt
3 1/2 cups flour
1 beaten egg
1 tablespoon sesame seeds
Pour warm water (105 to 115 degrees F) into a large bowl; sprinkle yeast over top. Stir in sugar, shortening and salt. Add flour, 1/2 cup at a time, until mixture forms a soft dough. Knead until smooth, about 5 minutes; leave covered with a tea towel in a warm place; allow to rise for at least 60 minutes or until doubled in bulk.
Preheat oven to 350 degrees F.
Meanwhile generously grease a 9 x 5 x 3-inch loaf pan; punch down to press out air; place in pan. Allow to rise for about 60 minutes or until doubled in bulk.
Slash the top diagonally in two or three places, brush with egg, sprinkle with sesame seeds. Bake for 30 minutes or until golden brown. Bread will make a hollow sound when tapped.
Cooking Tips: French bread can also be baked on a flat sheet and shaped by hand. A one-pound loaf, rolled into a long shape and slashed diagonally along its length, is called a baguette, French for "rod."
Servings: 16 | | |
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Reply
| | | From: Genie· | Sent: 11/1/2008 9:26 PM |
Luby's Jalapeno Cornbread
1/2 C. whole milk
1/2 C. buttermilk
1 extra large egg
2 Tbsp. oil
1 Tbsp. Sugar
1/2 tsp. baking powder
1 C. white or yellow cornmeal
1/3 C. all purpose flour
1 1/2 Tbsp. diced red bell pepper
1 1/2 Tbsp. drained stemmed and chopped jalapenos
1 1/2 Tbsp. whole kernel corn
Preparation:
Preheat oven to 425 degrees. In a large mixing bowl ,whisk together
milk, buttermilk ,egg, oil ,sugar ,salt , and baking powder, add
cornmeal and flour; mix well. Blend in red pepper Jalapenos , and corn.
Place In greased pan or cast iron skillet and bake at 375 for 20 to 25
minutes.
Houston Chronicle
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