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Posts Tagged ‘flour’

Impossible to resist!

With the abundance of summer produce comes a deluge of those lovely plump berries that suddenly seem to be juicier and sweeter when June rolls around. There are only so many bowls of cereal with blueberries one can eat, although I must confess, I’ve yet to reach my limit. Just the same, here’s a great recipe you can whip up in under a half hour, from pantry to breakfast table (or afternoon tea!). Makes a perfect dozen, and they freeze like a dream.

for the muffins:

1 1/2 cups all-purpose flour
3/4 cup white sugar
1/2 tsp salt
2 teaspoons baking powder
1/3 cup vegetable oil
1 egg
1/3 cup milk
1 cup fresh blueberries (more if you’d like)
1/2 cup white sugar

for the streusel:

1/3 cup all-purpose flour
1/4 cup butter (half a stick), melted
1 1/2 tsp ground cinnamon

Preheat oven to 400F. Combine 1/2 cup sugar, 1/3 cup flour, and cinnamon in small mixing bowl. Pour in melted butter; stir and set aside.

In a one-cup measure, pour in the milk and then the oil; crack in the egg and beat lightly with a fork; set aside.

In medium mixing bowl, combine 1 1/2 cups flour, 3/4 cup sugar, salt, and baking soda. Stir wet ingredients into dry and then fold in blueberries.

Spoon batter into paper-lined muffin cups. Top with the streusel. Bake for 20 minutes and then allow to cool on rack in pan for 10 minutes. Remove muffins from tin and allow to cool completely (if you can wait that long!) or serve warm.

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My grandmother, Genevieve Zuchowska Zablotny, used to make this bread for the Easter holiday. All the Polish women in the neighborhood had similar recipes handed down from their mother or grandmother. My childhood friend, Alice, lived two doors down from my grandmother; she and I would carry loaves wrapped in tea towels across the street to the rectory so that they could be blessed by one of the priests. We’d have fits if a crumb fell to the ground – they were now HOLY loaves. Oh boy, funny memories.

I’ve attached my grandmother’s recipe. Note that it calls for FIVE POUNDS of flour. Yup, a whole sack. Her recipe makes six loaves. The first time I made this bread, I was a novice baker, it was my first attempt at bread baking, and I had no idea what a gigantic mound of dough this concoction produced. ‘Overwhelmed’ was an understatement. I’ve condensed the recipe down to make one loaf. Here’s how.

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There are lots of peach cobbler recipes out there, mainly due to the fact that so many people define a ‘cobbler’ differently. Lots of folks (especially north of the Mason-Dixon line) expect to be served a ‘crumble’ and are disappointed when the baked fruit doesn’t arrive with a crunchy topping.

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My birthday cake!

Ugh. I don’t know why I hate birthdays so much. But whatever. I’m making myself a cake today. Sort of counter-intuitive for a devout birthday hater, but it seemed like the thing to do. Since no one will probably be eating it but me, I’ve decided upon a classic yellow cake with white buttercream frosting and shaved coconut.

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This bread is a delight with a big bowl of beef or lamb stew, or just about anything that’s been cooked for hours in a velvety gravy. I’ve made this many times, believe me, I wouldn’t lead you astray. And if you happen to have a record album of old Irish rebel songs playing in the background as you’re kneading, so much the better. Happy St. Patrick’s Day, all!

2 tbsp dry yeast
1/2 cup warm water
1 tbsp sugar
7 oz. Guinness stout
2 tbsp honey
1 tbsp butter
1 tsp caraway seeds
2 tsp salt
1 1/2 cups whole wheat flour
2 1/2 cups all-purpose flour
1 tsp powdered ginger (don’t leave this out; it really makes a difference!)
1 tbsp butter (to brush on loaf after baking)

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While I was writing up my introductory note to all of you, I was in the process of making a loaf of rye bread. It was going through its second rise, and I abandoned it. Cruel, but true. Remember that guy who ended up taking Rizzo to the dance in ‘Grease’? That’s what it reminded me of: a pock-marked, over-inflated mess full of hot air. Had I gotten up from the computer, walked three paces and put that dough in the already preheated oven, it would’ve turned out perfectly. It’s kind of hard to screw up a rye bread, but I figured out how. That being said, here’s a no-fail recipe that will knock your socks off, and impress the hell out of any eastern European relatives you might have.

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Although roux is a staple and mainstay of Creole and Cajun cooking, it has many uses – from thickening a gravy, making cheese sauce, to giving body to stews and casseroles.

Making a roux is one of the simplest things to do, and so useful in so many dishes. ┬áIt’s basically a 1:1 ratio of fat to all-purpose flour. The most common fat used is butter, but the fat skimmed from the pan of a roasted chicken or turkey can make a wonderful roux. Whisk in some of the pan drippings (and maybe some stock) that have been separated from the fat for a luscious gravy; use a little less added liquid, and you’ve got a nice thick base for a pot pie.

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