Bread:
Topping:
1 package yeast
1 Tbsp olive oil
1 c warm water
1-2 cloves garlic, crushed
1 tsp sugar
fresh rosemary
3 1/4 c flour
1 tsp dried oregano
1 Tbsp milk powder
1-2 tsp coarse salt
1/2 tsp salt
1. Brush an 11x7 pan with oil. Combine yeast, water, and sugar
in a large bowl. Stir to dissolve yeast. Cover with plastic wrap and
leave in a warm place about 10 minutes or until frothy; add oil. Sift
3 c flour, milk powder, and salt into yeast mixture. Beat with a
wooden spoon. Add enough of the remaining flour to form a soft dough
and turn out onto a lightly floured surface.
2. Knead 10 minutes or until dough is smooth and elastic. Place in a
large, lightly oiled bowl; brush surface with oil. Cover with plastic
wrap and leave in a warm place about 1 hour. Punch down; knead 1
minute. Roll into 11x7 rectangle and put into pan. Cover with plastic
wrap and let rise 20 minutes. Press dough with wooden spoon handle to
form 1/2" deep indentations. Cover with plastic wrap and set aside
for 30 minutes. Preheat the oven to 350F.
3. Brush combined olive oil and garlic over bread. Top with rosemary
and then sprinkle with oregano and salt. Bake 20-25 minutes or until
golden and crisp. Cut into large squares and serve warm.
1 c milk
1 package yeast
1/4 c butter
1-2 eggs
2 Tbsp sugar
3 3/4 c sifted flour
1 tsp salt
beaten egg white
1. Scald milk. Add butter, 1 Tbsp sugar, and salt; when the mixture
is 105-115F, add yeast and stir to dissolve. Blend in egg(s) and
flour.
2. Knead dough about 10 minutes, adding more flour if necessary.
Let rise, covered, in a greased bowl until doubled in bulk. Punch
down and divide into 8 pieces.
3. Roll each piece into a ball and make a hole through the center of
the ball with your finger. Gently widen the hole and round the
dough into a dounut shape. Let the rings rise, covered, on a
floured surface about 15 minutes. Rings may be chilled 2 hours to
firm.
4. Preheat oven to 400F. Boil 2 quarts of water; add remaining
Tbsp sugar. Drop each ring into the boiling solution. As bagels
surface, turn them over and cook 3 minutes longer. Remove and place
on an ungreased baking sheet. Coat with beaten egg white. Sprinkle
on any desired toppings, such as onion flakes, sesame or poppy seeds,
or coarse salt. Bake 20-25 minutes or until golden brown.
2 c flour
2 Tbsp chilled butter
1 Tbsp sugar
2/3 c milk
2 tsp medium-coarse salt
1. Preheat oven to 425F. Combine flour, sugar, and 1/2 tsp salt.
Blend well. Cut butter into small pieces and add to dry mixture.
Cut the butter in until the mixture looks like fine crumbs. Slowly
stir in the milk, adding enough that the dough pulls away from the
sides of the bowl. Add a few more drops of milk if needed to make
the dough soft and pliable.
2. Divide the dough in half. Roll each half on a lightly floured
board into a 13" square. The dough should be thinner than 1/8".
Place on a cookie sheet and score into 2" squares, cutting almost
through the dough. Sprinkle the top with the remaining salt and
press down to stick the salt to the dough.
3. Bake 6-8 minutes or until edges are slightly golden; turn over
and bake another 5-6 minutes, until edges are well browned. Remove
from oven and cool on a rack. When cool, break apart and store in
an airtight container.
Pasta:
Filling:
2 c flour
8 oz ricotta cheese
pinch salt
1/2 Tbsp chopped fresh parsley
3 eggs
1/2 egg yolk
1 Tbsp olive oil
other herbs/seasonings to taste
1/4 c water
1. Sift flour and salt. Whisk together eggs, oil and 1 Tbsp of the
water. Add egg mixture gradually to flour, working in with hands
until the mixture forms a ball. Add extra water if necessary. Knead
5 minutes or until dough is smooth and elastic. Place in a lightly
oiled bowl, cover with plastic wrap, and set aside for 30 minutes.
2. Combine all filling ingredients.
3. Roll out dough on a lightly floured surface until it is very
thin. Cut into 2" rounds. Put 1/2 tsp of filling in the center of
each round. Brush water around the edge of the dough round, fold in
half to form a semicircle, and press edges together firmly. Wrap
each semi-circle around your finger to form a ring, fold up crimped
edge, and press ends together firmly.
4. Cook the tortellini in batches in a large pot of rapidly boiling
water, about 8 minutes per batch, until just tender. Drain well.
1/4 lb butter
1 Tbsp cream or milk
1 c sugar
1 1/2 c flour
1 egg
1/8 tsp salt
1/2 tsp vanilla
1/4 tsp baking powder
Preheat the oven to 350F. Cream the butter, then gradually add sugar,
beating until light. Add egg, vanilla, and cream. Beat thoroughly.
Mix flour, salt, and baking powder separately, add to mixture, and
blend well. Bake 8-10 minutes or until lightly browned.
3 eggs
2 c sugar
1 Tbsp vanilla extract
6 c flour
1 lb butter
1 1/2 tsp baking soda
3 c brown sugar
1 pkg chocolate chips
1. Preheat the oven to 350F. Cream the butter, then add vanilla,
eggs, and sugars. Add flour and baking soda. Dough should be very
stiff. If dough can be mixed easily with a spoon, add up to another
cup of flour.
2. Mix in chips. Form dough into balls. Bake 8-10 minutes or
just until bottoms are brown. Cookies will still be puffy and
slightly underdone; this makes them stay soft.
A note from Keren: I generally third the recipe and make up the
extra 1/3 stick of butter with peanut butter and/or applesauce.
(Just applesauce is a little runny, so I usually mix the two
until they're the right amount and the consistency of soft butter.)
2 1/4 c all-purpose flour
3 eggs
2 tsp baking soda
1 1/2 tsp vanilla extract
1/2 tsp salt
3 oz unsweetened chocolate, melted
2 1/2 c butter or margarine
1 c sour cream
2 1/2 c brown sugar
1 c boiling water
1. Preheat oven to 350F.
2. Sift together the flour, baking soda, and salt; set aside.
3. In a large bowl, beat butter and brown sugar until well mixed.
Add eggs one at a time. Beat in vanilla and melted chocolate. Add
1/2 sour cream and dry ingredients in portions and mix well. Stir
in boiling water.
4. Bake in a greased 9x13 pan for 35 minutes. Allow to cool before
frosting.
2 c whipping cream
1 1/2 tsp vanilla extract
2 c half and half
1/2 Tbsp cinnamon
1 c brown sugar
dash salt
Combine all ingredients. Cover and refrigerate 30 minutes. Freeze
as directed in ice cream freezer.
1 c milk
1 c half and half
1 c sugar
1 1/2 tsp vanilla extract
dash salt
2 c whipping cream
Scald milk; remove from heat. Add sugar and salt and stir until
dissolved. stir in half and half, vanilla and cream. Cover and
refrigerate 30 minutes. Freeze as directed in ice cream freezer.
3 c water
1/2 c lemon juice
1 3/4 c sugar
grated rind of 2 oranges (optional)
3 c orange juice
Bring water to a boil and stir in sugar until dissolved. Cool, then
add juices and rind. Freeze as directed in ice cream freezer.
Sugar Cookies (above)
Orange Sorbet (above)
Vanilla Ice Cream (above)
Bake cookies as directed and, when cool, place in freezer. Prepare
sorbet and ice cream, allowing them to harden somewhat in the
freezer before making the sandwiches (as freshly-made ice cream
tends to melt right away when scooped). When cookies are frozen,
turn them over and spread a dollop of ice cream onto half of the
cookies and a dollop of sorbet onto the others. Press together, wrap
in plastic wrap and freeze.
4 oz unsweetened chocolate
4 eggs
3/4 c butter
2 tsp vanilla extract
2 c sugar
1 c flour
Melt chocolate and butter together; mix in sugar. Mix in eggs and
vanilla. Stir in flour. Bake in a 9" square pan at 350F for 20-25
minutes.