AwesomeBites

Category: My Bakery

  • Mom’s Green Tomato Pie

    Servings: 1 Pie

    Ingredients
    • 1 recipe pastry for a 9 inch double crust pie
    • 3 tablespoons all-purpose flour
    • 4 teaspoons lemon zest
    • 6 tablespoons fresh lemon juice
    • 3 tablespoons butter
    • 3/4 teaspoon ground cinnamon
    • ¾ teaspoon freshly ground nutmeg
    • 1 1/3 cups white sugar
    • 1/4 teaspoon salt
    • 3 cups sliced green tomatoes

    Preparation
    1. Prepare pie plate with bottom layer of crust.
    2. Mix together the flour, lemon peel, lemon juice, butter or margarine, ground cinnamon, sugar, and salt. Stir in the green tomatoes to coat. Pour into crust. Cover with top crust. Cut slits in top crust to allow steam to escape.
    3. Bake at 450 degrees F (230 degrees C) for 10 minutes then reduce temperature to 350 degrees F (175 degrees C) and bake another 30 minutes.

  • Sheepherder’s Bread

    I found this recipe in one of my Mom’s old books. It is from Sunset Cookbook of Breads

    I prefer to make it in a bread machine on the dough cycle and let the machine do the kneading.

    3 cups warm tap water
    1/2 cup softened butter
    1/3 – 1/2 cup of sugar
    2 1/2 tsp salt
    2 packages of active dry yeast (or 2 Tablespoons)
    6 to 9 cups all purpose flour

    In you bread machine, place wet ingredients in first and then add 6 cups of flour.
    I start the machine, and as it mixes, I add more of the flour as needed. I haven’t had to use all 9 cups of flour.
    In my bread machine, the mixing will take less than 10 minutes and the it will be through the first rise after 1 1/2 hours.
    Since this is such a large amount of dough, I like to spray the top of my bread machine with pam incase it rises to the top and it usually will.

    While taking the dough out of the machine, you will be punching it down. I like to shape into two round loaves.
    I have two cast iron frying pans that I use. Grease the pans and place the round loaf and cover with a clean towel and let rise until doubled in size.

    Pre-Heat your oven to 500 degrees. Once you put the bread in the oven, reduce the temperature to 400 degrees.
    I like to bake at high temperatures so you can get a good crust on the bread. (If you place a cake pan in the bottom of your oven, after you have added the bread, pour 1 cup of water to the cake pan. This will create steam and boost the rise while baking.)
    Bake for 40 minutes until the temperature is 208 degrees. The outside should should be golden brown and sound hollow when tapped.

    Remove from the oven and allow to rest.

    This bread is excellent with a bit of homemade jam!

  • Green Tomato and Apple Pie

    Green Tomato and Apple Pie

     Definately inspired by my mother and her garden.  I loved fried green tomatoes as a child and when Mom would make a Green Tomato Pie, wow!  How did she do that.   This is the perfect combination for me.  Tart Granny Smith Apples and Tomatoes.  Enjoy this is country farmstyle eating at its best.
    Green Tomato and Apple Pie
     
     Apple and Green Tomato Pie

    Pastry

    500g plain flour

    pinch of salt

    300g unsalted butter, well chilled and cut into 1cm cubes

    25g caster sugar, and extra to sprinkle

    1 teaspoon vanilla extract

    1 large egg yolk

    2-3 tablespoons cold water

    milk to brush

    Filling

    5 Cox’s apples

    4 green tomatoes

    150g caster sugar

    grated zest and juice of a lemon

    1/2 teaspoon ground cinnamon

    1 tablespoon light muscovado sugar

    1. To make the pastry, sift flour and salt into a bowl and rub in the butter evenly until the mixture resembles breadcrumbs. Mix in sugar and vanilla extract. Lightly beat the egg yolk with the water in a small bowl then pour this over the flour mixture.

    2. Combine with your fingertips to incorporate and add a little more water if required. Form into a ball and knead lightly. Wrap in foil and chill for an hour.

    3. Now to prepare the filling. Core the apples and slice them finely leaving the skin on. Slice the tomatoes into rounds and place into a bowl with the apples. Add caster sugar, lemon zest and juice.

    4. When the pastry is ready, take out half from the fridge and roll this out into a 3mm thick round large enough to line the base and sides of a 20cm fluted pie tin. Press the pastry into the tin and prick the base of the pastry. Chill for 30 minutes and preheat the oven to 180°C.

    5. Line the pastry with grease proof paper and baking beans and blind bake for 15 minutes. Remove the paper and beans and bake for a further 5 minutes to dry out the base. Set aside to cool.

    6. Roll out the rest of the pastry thinly into a round 5mm thick for the pie lid.

    7. Stir cinnamon and sugar into the filling and pour into the pie case. Top with the pastry lid and press the pastry edges to seal with your thumbs, fluting them as you go. Brush with a little milk. Mark small incisions into the lid of the pie to let it breathe when baking.

    8. Place in the oven (middle shelf) for 30-40 minutes or until the pastry is golden brown.

    9. Sprinkle the pie with caster sugar and serve with cold pouring cream, cream friache or just a dollop of vanilla icecream.

    Recipe from How I cook by Skye Gyngell (Quadrille).

  • Truffle Brownies

    I would love to take credit for these. While I was in Trader Joe’s I picked up a couple of packages.
    Oh my. Sometimes, Trader Joe’s hits it out of the park. These are so good.
    Trader Joe’s Truffle Brownies

    Just follow the directions and add 1/2 cup of melted butter and 2 eggs.
    Yummy. Bake at 375 for 30 minutes.

    Of course, I added chopped walnuts. Dennis said they would be perfect if I had added a little coconut.
    Being a coconut nut, he says that about everything I make.

  • Make your own cake mix

    This wonderful mix can be substituted for any purchased cake mix. Unlike other homemade cake mix recipes, this one has less fat, so it can be substituted for the purchased cake mix recipes, which often add oil or butter.
    Prep Time: 15 minutes
    Total Time: 15 minutesIngredients:

    •7-1/2 cups sifted flour
    •1 Tbsp. salt
    •4-1/2 cups sugar
    •4 Tbsp. double acting baking powder

    Preparation:
    In very large bowl, combine flour, salt, sugar and baking powder and mix well to blend.
    Divide the cake mix into three equal portions and store in ziplock bags, or store in one large container and scoup out 4 cups when you need cake mix. To finish the cake see each of the flavors to add below. Yellow, White, Spice or Chocolate.

    Cover tightly and store in the your pantry. Each 4 cup portion of cake mix will make two 8″ cakes or one 13×9″ cake.

    Make your own Homemade Cake Mix, then make a white cake from that mix. It’s easy to make your own mix, less expensive, and good for you – you control the ingredients!

    WHITE CAKE
    Ingredients:
    •4 cups Homemade Cake Mix
    •2 tsp. vanilla
    •1/2 cup butter, softened
    •4 egg whites
    •1 cup milk

    Preparation:
    Preheat oven to 350 degrees. Spray two 8″ round cake pans OR one 13″ x 9″ cake pan with nonstick baking spray containing flour and set aside.

    Pour one portion of the cake mix into a large bowl.
    Cream sugar and butter together, then add eggs and beat well. Add flavoring and milk and then cake mix. Beat mixture 2-4 minutes at medium speed until batter is smooth.

    Pour into prepared pans and bake the layer cakes at 350 degrees for 20-30 minutes, or until cake springs back when pressed lightly in center and begins to pull away from edges of pan. Bake the 9″ x 13″ cake for 25-35 minutes until the cake tests done.

    YELLOW CAKE
    Ingredients:
    •4 cups Homemade Cake Mix
    •2 tsp. vanilla
    •1/2 cup butter, softened
    •3 eggs
    •1 cup milk

    SPICE CAKE
    Ingredients:
    •4 cups Homemade Cake Mix
    •1 teaspoon ground cinnamon
    •1/2 teaspoon nutmeg
    •1/8 teaspoon cloves
    •1/8 teaspoon allspice
    •2 tsp. vanilla
    •1/2 cup butter, softened
    •3 eggs
    •1 cup milk

    CHOCOLATE CAKE
    Ingredients:
    •4 cups Homemade Cake Mix
    •3 tablespoons cocoa powder
    •2 tsp. vanilla
    •1/2 cup butter, softened
    •3 eggs
    •1 cup milk
    •2 tablespoons milk
    •3 (1-ounce) squares unsweetened chocolate, melted and cooled
    Preparation:
    Pour one portion of the cake mix into a large bowl and stir in the cocoa powder. Make a well in center of mix and add vanilla, butter, eggs, and 1 cup milk. Beat mixture 1 minute with electric mixer at low speed until blended. then stir in 2 tablespoons milk and the melted chocolate. Scrape sides and bottom of bowl and beat 2 minutes longer at medium speed until batter is smooth.

  • Marmalade Plum Cake – Mmm Good!

    1 Yellow Cake Mix
    3 eggs
    1/2 Cup Butter
    1 tsp Orange Extract
    3/4 Cup Marmalade – yes, I used homemade

    As soon as you think you are going to make this cake, take the eggs out and let them warm to room temperature. Your cake will be much fluffier. Zap your stick of butter in the microwave for 15 seconds to bring it up to room temperature.

    Now prepare your baking pans. I like a large spring form pan lined with parchment or cup cakes. Preheat oven to 375.

    Combine eggs, butter and marmalade and beat until creamed for 60 seconds. Add the extract. Add 1/2 your cake, mix on low and then add the rest.
    Cake mixes are so inexpensive, you should buy them and use them as a starting point.
    Saves a bit of time also. Choose your favorites. I buy when they are on sale 10 for $10.00.

    Pour or Spoon your batter into your pan. Smooth the surface and top with sliced plums in a decorative design. Combine brown sugar and cinnamon and sprinkle over the top.
    The plums will become jammy as they bake and the brown sugar cinnamon just adds a carmelization to the top.

    This cake has a beautiful brown crunch. It will also rise while cooking and sink back down as it cools.

    Bake 60-75 minutes if you are using one pan, and 15-20 minutes for cupcakes.
    Use a toothpick to check for doneness.

    Options: Use peaches or pinneaple instead of plums. Don’t be afraid to experiment.

    Instead of Orange Marmalade, you could use a lemon cake and then add fresh blueberries or pie filling to the top.

    Note: Pectin in your Jams or Jelly will break down in the oven, becoming more fluid, therefore the batter above is better thicker. If you want to top cake, cupcakes, or cookies use a pie filling since it is thickened with other agents and will stay nice and thick instead of just runny.

    3 Sliced Plums for top – 1/4 inch slices
    1/4 Cup Brown Sugar
    1 tsp Cinnamon

  • Mandarin Wraps/Asian Tortillas

    Mandarin Wraps/Tortillas

    Recipe comes from Hugh Carpenter. I took his “Rock the Wok” class and love this simple recipe.

    Servings: 12 tortillas

    Ingredients2 cups unbleached flour
    1 cup boiling water
    toasted sesame oil for rolling out.

    Depending upon your filling
    Optional
    add 1 tsp cilatro and red pepper flakes

    OR
    add 1 tsp basil or oregano and
    parmesan cheese

    PreparationIn a large bowl, add the boiling water to the flour and begin stirring it in immediately. Knead the warm dough until you have a smooth dough. Cover the dough and let it rest for 30 minutes.

    Turn the rested dough out onto a floured surface. Cut the dough in half. Use a lightly floured rolling pin to roll each half out until it is 1/8-inch thick. Use a cookie cutter to cut out 3-inch circles of dough.

    Use a pastry brush to brush 1/2 teaspoon of sesame oil over the top of 2 dough circles. Lay one pancake on top of each other, so that the oiled sides are together. (Don’t worry if one of the edges hangs over the other). Roll out the pancakes to form a 6-inch circle. Continue with the remainder of the pancakes. Use a damp towel to cover the prepared pancakes and keep them from drying out while making the remainder.

    Heat a heavy frying pan over low heat. Add one of the pancake pairs and cook until browned on both sides (about 3 minutes altogether; the second side will cook more quickly than the first side). Remove the paired pancakes from the pan and pull them apart. Continue with the remainder of the pancakes. Serve immediately.

    These pancakes can be made ahead and frozen. If using in Sweet Red Bean Paste Pancakes, bring back to room temperature before cooking with the red bean paste. Otherwise, reheat before serving.

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  • Pie Crust

    1 1/2 cups flour
    1/4 cup sugar
    1/2 tsp baking powder
    1/2 cup cisco

    You can also mix half butter and crisco, but I like crisco 100%.
    Water about 3-6 Tablespoons
    Great for Quiche and sweet pies!

    Flaky, light and not too sweet. Perfect.

    Lemon Meringue Pie. Good for you. Prevent Scurvey.

  • White Fluffy Meringue Frosting

    by Sandra Nickerson on Tuesday, April 6, 2010 at 8:25pm

    Original Recipe Yield 1 frosting for two layer 8 or 9 inch round cake

    Ingredients
    1 cup white sugar
    1/3 cup water
    1/4 teaspoon cream of tartar
    2 egg whites
    1 teaspoon vanilla extract

    Directions
    In a saucepan, stir together the sugar, water and cream of tartar.
    Cook over medium-high heat until the sugar is dissolved and the
    mixture is bubbly.

    In a medium mixing bowl, whip the egg whites and vanilla to soft
    peaks. Gradually add the sugar mixture while whipping constantly until
    stiff peaks form, about 7 to 10 minutes. Frost the cake of your
    choice. I like this on cupcakes, Lemon Meringue Cupcakes.

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  • French Toast – Ham, Cheddar & Orange Marmalade

    Inspired from a snack of crackers, cheddar, and orange marmalade spread with cream cheese I found in a Perth Vending machine. These flavors were perfection.

    You could bake this instead of frying, and top with a few toasted almonds. Good for brunch. Serve with fresh fruit or green goddess salad.

    Servings: 6 people

    Ingredients
    8 slices French bread or Italian bread
    1/4 cup orange marmalade
    4 slices Canadian bacon
    8 slices Sargento® Deli Style Sliced Medium Cheddar Cheese
    3 eggs
    1/2 cup orange juice
    1 teaspoon brown sugar
    3 tablespoons butter or margarine
    Confectioners’ sugar, optional
    Additional orange marmalade

    PreparationDirections
    Spread four slices of bread with marmalade. Top each with one slice bacon and two slices cheese. Top with remaining bread, pressing lightly. Combine eggs, orange juice and brown sugar in a shallow dish. Dip sandwiches into egg mixture; turn and let stand 30 seconds or until mixture soaks in. Melt butter in a large skillet over medium heat. Add sandwiches and cook 3 minutes on each side or until golden brown and cheese is melted. Sprinkle with confectioners’ sugar if desired. Serve with additional marmalade.

    Preparation Tips: Feel free to substitute your favorite breakfast meat for the Canadian bacon. Thinly sliced fully cooked ham and cooked bacon strips are both delicious options. After dipping each sandwich, be sure to saute the sandwiches on each side to assure that the egg batter is fully cooked. You may substitute 3/4 cup egg substitute for the three eggs if desired. SARGENTO Deli Style Sliced Cheeses come in a variety of flavors. American, Colby, Sharp Cheddar, Aged Swiss and more can be used to prepare delicious toasted cheese sandwiches. If you are cutting calories, try SARGENTO’S Light Deli Style Sliced Cheeses, including mozzarella, provolone and Swiss.