About a year and a half ago, I shared a very easy breadstick recipe.  It is a quick to make recipe that can be made using store bought pizza or bread dough.  However, on a recent cold and rainy day, I forgot to defrost dough to make breadsticks.  And, as it was cold and rainy outside, I didn’t want to go to the store to buy bread to accompany homemade chicken soup.  So, I decided to try my hand at making homemade breadsticks.

These breadsticks were fairly different than my other recipe.  Obviously, they took longer to make, about an hour and a half.  Also, these breadsticks were softer and rose more.  In fact, my kids used them as tiny subrolls for mini meatball subs the next night.

Having made both types of breadsticks, I can’t say that I favor one more than the other.  However, I would use each recipe for different purposes.  If I wanted a breadstick with more crunch that could be served with marinara sauce for dipping, I would make Mary Kate’s Breadsticks.  If I wanted a tender breadstick that would be served with an infused oil, I would make From Scratch Breadsticks.

No matter which you choose, you do have one similar result- fresh, hot breadsticks.

From Scratch Breadsticks

1 cup warm water

2-1/4 tsp. dry active yeast

3 Tb. sugar

1-1/2 Tb. canola oil

1 egg white

1/2 tsp. salt

2-1/2 (or more) cups flour

1/3 cup parmesan cheese, grated

In a warmed stand mixer bowl, combine water, yeast, and 1 tablespoon sugar.  Let stand for 5 minutes.  Add remaining sugar, egg white, oil, salt, and 1 cup flour, and mix well, using dough hook.  When combined add another 1-1/4 cups flour, and mix.  Add more flour, 1/4 cup at a time, until dough is soft and clings to the hook.  Turn mixer to speed 4, and mix for 4 minutes.  Remove dough from mixing bowl, and place in a greased bowl.  Flip dough, so that both sides are coated with oil.  Cover with a towel, and allow to rise for 40 minutes, or until doubled in size.

Punch down dough.  Divide dough into 3 sections, and divide each section into 6 pieces.  Roll each section into a rope approximately 6 inches long.  Place on a greased baking sheet.  Cover with a towel, and allow to rise for 25 minutes.

Preheat oven to 400.  Brush the tops of breadsticks with water, and sprinkle with cheese.  Bake for 10-12 minutes, or until golden brown.

Notes:

• When working with yeast, it is a good idea to warm your mixing bowl.  Simply rinse bowl with hot water immediately before adding ingredients.
• You can make this recipe without a stand mixer.  In place of 4 minutes of mixing, the dough must be kneaded for 8-10 minutes.
• If you’re seeking a warm place for your dough to rise, try your oven.  Preheat the oven at 350 for 2 minutes, turn the oven off, and place the dough inside.  This will create a nice warm environment in which your dough will rise nicely.

I have enjoyed baking since my childhood.  As a teenager, I baked cookies, brownies, and pies.  I would cut recipes out of magazines to try at a future date.  This love for baking grew into a love for cooking all dishes.  Still, there are dishes that I have yet to try.  One of these was bagels.  Note the word, was.

Everyone in our house loves bagels.  Granted, we enjoy different kinds with different toppings, but if we all go to a bagel shop, I know everyone will be happy with the menu.  So, with a family of 6 that likes bagels, it seemed like an appropriate food for me to master.

This past weekend I decided to try my hand at making bagels.  I did worry that if they flopped (or more accurately, I did not succeed), I would be looking for a quick replacement breakfast, as bagels are not a quick to make item.  However, it was Saturday, we were in no particular rush, and I felt inspired.  With those thoughts, I gathered my ingredients and began the bagel making process.

After an hour and a half of mixing, kneading, rising, boiling, and baking, it was time for eating.   I had created 3 different types (salt, cheese, and cinnamon), making everyone’s favorite type.  As they were piping hot from the oven, we didn’t toast them.  Topped with butter or cream cheese, all three types of bagels received rave reviews.  In fact, my husband found them to be so good that he suggested we make bigger batches and not buy them anymore!  Does he know the way to charm the chef or what?

However, I have to agree.  They were delicious.  Yes, they did take time to make, but I thoroughly enjoy baking for my friends and family, just to see the smile upon their faces when they dine on my cooking.  There will be many more bagels made in my kitchen.

Never Buy Them Again Bagels

1-1/2 cups warm water

1 Tb. dry active yeast

2 Tb. + 2 tsp. sugar, divided

1 Tb. canola oil

4 tsp. kosher salt, divided

4 -1/2 cups flour

toppings (see suggestions below)

In a large mixing bowl, combine water, yeast, and 1 tablespoon sugar.  Let stand for 5 minutes.  Add remaining tablespoon of sugar, oil, 2 teaspoons of salt, and 2 cups of flour.  Add enough flour to make dough stiff. Place dough on a floured surface, and knead for 10 minutes, adding flour as needed to prevent it from being sticky.  Place dough on a board or cookie sheet, cover with a towel, and place in a warm spot to rise for 15 minutes.

Divide dough into eighths, roll each into a 9-10 inch long rope, and pinch ends together to form a circle.  Return to board or cookie sheet, cover with a towel, and allow to rise for 20 minutes.  While bagels are rising, fill a stock pot 2/3 full with water, and add 2 teaspoons each of sugar and kosher salt.  Bring to a boil over high heat.

Preheat oven to 450.  Grease 2 cookie sheets.  Place a kitchen towel on a third cookie sheet.  When the bagels are done rising and the water is boiling, reduce the water to a simmer and place 2 bagels into the pot.  After 45 seconds, flip bagels and cook for another 45 seconds.  Place bagels on towel-covered cookie sheet, and sprinkle toppings on both sides.*  Place on greased baking sheets.  Repeat with remaining bagels.

Place bagels in oven, and bake for 15 - 20 minutes.  Place on a baking rack to cool, or serve immediately.

Toppings

kosher salt

freshly grated Parmesan cheese

cinnamon-sugar mix

poppy or sesame seeds

*If using cinnamon and sugar, I would suggest adding a tablespoon or two of the mix to the dough.  Then sprinkle more mixture on the top of the bagel only.

After taking a hike with two of our children yesterday, we decided to cook as a family last night. Having seen a show recently that featured chicken-friend steak, we were craving that as our main course. With the Southern theme beginning, we chose to accompany the steak with homemade onion rings, wilted spinach, and biscuits.

While the guys were busy making the onion rings, my 10 year old daughter and I worked on making biscuits. Although biscuits can be delicious when made plain, I prefer to add some flavors to mine. I have made cheddar biscuits and sweet potato biscuits. For this meal, I wanted something with a bit of sweetness. Cinnamon was deemed to be the best addition.

Working together, we measured, mixed, rolled, and cut our biscuit dough. While not as simple as purchasing biscuits, these baked goods were ready in 30 minutes, from start to finished product. These biscuits were excellent served warm from the oven, split in half, and topped with butter and/or honey. Also, as the kids noted, the leftovers made an excellent breakfast the next morning.

Cinnamon Biscuits

2 cups flour

2 tsp. baking powder

1/2 tsp. baking soda

1/2 tsp. salt

1 Tb. sugar

1 tsp. cinnamon

6 Tb. unsalted butter, cut into pieces

3/4 cup buttermilk

1 Tb. skim milk

1/4 cup sugar

1 Tb. cinnamon

Preheat oven to 450 F.

Combine flour, baking powder, baking soda, salt, 1 Tb. sugar, and 1 tsp. cinnamon in a large mixing bowl. Add butter pieces and mix with a pastry blender until the butter pieces are the size of grains of rice. Add the buttermilk, and stir to combine.

Place dough on a lightly floured surface, and finish combining by kneading. Pat or roll dough into a square that is approximately 11″ x 11″ and is 3/4″ thick. Using a floured 3-inch round cutter or glass to make biscuits. Place biscuits on a lightly greased cookie sheet. Gather scraps into a ball, pat dough into another square, and cut more biscuits. Repeat process until all dough has been used.

Brush skim milk on tops of biscuits. Combine 1/4 cup sugar and 1 Tb. cinnamon in a small bowl. Sprinkle on top of biscuits. (Remaining cinnamon-sugar mixture can be saved in a sealed container.) Bake for 12 - 15 minutes or until golden brown.

Remove biscuits from cookie sheet, and place on cooling rack.

Makes 14 biscuits.

To accompany our meal of Eggplant Stacks, a side of bread or pasta seemed too heavy.  However, something in the carb-based category sounded appealing.  With flour tortillas in our pantry and knowing the grill would be in use, I created my own light version of bread.

This side was prepared in approximately 2 minutes and was an instant hit with both my fiance and me.  It has become our new multi-purpose side dish.

Tortilla Wedges

flour tortillas

parmesan cheese, grated

Preheat grill to medium heat.  Place tortillas on grill, and cook for 30 seconds on first side.  Flip tortillas.  Immediately sprinkle with grated fresh parmesan, and close lid.  Allow to cook for 30 seconds.  Remove and cut into wedges.

With busy schedules for everyone, it can be hard to get together after work to celebrate a birthday.  Therefore, a plan was made to meet for breakfast before work.  Living where we do, Mother Nature was not kind to our plans.  Instead of going to breakfast, each of us was snowed into our respective homes.

Time for a plan B to be formed.  Consulting our calendars, we found that two days later we each had time for breakfast.  However, due to childcare commitments, it would need to be a quick celebration.  With that in mind, I suggested that we meet at work, and I would supply a simple, yet tasty breakfast.  This was agreeable to the birthday girl, and I began to ponder options.

One of my favorite breakfast treats is scones, but this friend has sampled my scones many times.  I wanted to make something new for our meal.  I also wanted something that would not be work intensive in the morning when I would be getting myself and two children ready for the day.  Pondering options, I decided on a coffee cake that would allow me to do most of the work the night before and bake it in the morning.

When I arrived at work the coffee cake was still warm.  As I cut each of us a slice of the coffee cake, you could smell the cinnamon.  This aroma mixed with the smell of fresh, hot coffee that my friend graciously had brought for the occasion.  Each of us thought the coffee cake was tasty:  tender, slightly moist, and gently sweet.  With the combination of simplicity and tastiness, this will become a frequently used recipe.

Birthday Raspberry Coffee Cake
Cake:1 cup flour 1/2 cup sugar 1/4 cup brown sugar 1/2 tsp. baking powder 1/2 tsp. baking soda 1/2 tsp. cinnamon 1/4 tsp. salt	1/2 cup buttermilk1/3 cup butter, melted 1 egg, beaten 2/3 cups raspberries, fresh or frozen Topping: 3/4 cup brown sugar 1/2 cup chopped walnuts 1/2 tsp. cinnamon
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In a large bowl, combine flour, sugar, brown sugar, baking powder, baking soda, cinnamon, and salt. In a 2-cup measuring cup, combine milk, butter, and egg.   Add wet ingredients to dry ingredients, and mix well.  Fold in berries.  Pour into a greased 8×8 baking pan.  Combine brown sugar, chopped walnuts, and cinnamon; sprinkle over batter.  Cover and refrigerate overnight. In the morning, preheat the oven to 350.  Uncover the coffee cake and bake for approximately 45 minutes or until a toothpick inserted in the cake comes out clean.

On chilly days I love to make bread to go with my meal.  If I have a whole day to spend at home I prefer to make a yeast bread.  To me the process and smell of bread-making is both warm and comforting in this sort of weather.  However, last week when I made beef stew, I didn’t have the luxury of time.

To accompany the stew I decided to make cornbread.  Cornbread is one of those recipes that I have spent a great deal of time perfecting.  I like a cornbread that is filled with cornmeal and has a crunch.  However, I don’t want it to be dry and crumbly.  It should be slightly moist and have a hint of sweetness.

After making many different varities of cornbread over the past decade, I finally have created a recipe that produces the exact cornbread that I want.  Best of all, not only does this cornbread appeal to me, it appeals to all of my family!

Honey Cornbread
1 cup flour 1 cup cornmeal 1/4 cup sugar 1 Tb. baking powder	1 cup milk 1/4 cup melted butter 1/4 cup honey 1/2 cup egg substitute (or 2 eggs)
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Heat oven to 400◦F.  Stir flour, cornmeal, sugar, and baking powder in a large mixing bowl.  Combine wet ingredients in a large mixing cup.  Add to dry ingredients, stirring until just moist. Pour into greased 9″ pie pan.  Bake for approximately 25 minutes or until tester inserted in the center comes out clean. Serves 6.

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Scones have been a favorite breakfast treat of mine for quite some time.  They are easy to make and are perfect for both a leisurely morning or a quick start to the day.  Additionally, once I have made the base for the scone, I can divide the dough, making chocolate chip scones for the kids and fruit scones for the adults.

One of the newest admirers of these scones is Little Jake, the youngest in the group.  The first time that he had one, he misunderstood the name.  Afterward, he requested a batch of chocolate chip stones.  Since then he has learned both the name and the exact smile to give in order to procure this treat.

When making scones, there are endless possibilities.  The favorite type for the kids is the chocolate chip version, occasionally with a few white chocolate chips added.  If you want a non-fruit scone that is not so sweet, cinnamon chips make a tasty addition.  For the more adventurous eater, you can replace the chocolate with raspberries, blueberries, or strawberries.  A nice combination is raspberries with some white chocolate chips for sweetness.

Little Jake’s Chocolate Chip Scones

2 cups all-purpose flour

1/3 cup plus 2 tablespoons sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

5 tablespoons chilled unsalted butter, diced

1 cup semisweet chocolate chips

3/4 cup buttermilk*

1 large egg yolk

1 teaspoon vanilla

Preheat oven to 400◦F. Mix flour, 1/3 cup sugar, baking powder, baking soda, and salt in a large bowl.  Add butter.  Combine ingredients using a pastry blender (or two forks) until butter is reduced to the size of grains of rice.    Whisk buttermilk, egg yolk, and vanilla in a 2-cup liquid measuring cup or small bowl.  Add liquids to dry ingredients; mix until dough forms a ball.  Stir in chocolate chips.  Place dough on a lightly floured surface and press into an 8-inch round.  Cut into 8 wedges.  Sprinkle with 2 tablespoons sugar.  Transfer wedges to rimmed cookie sheet.

Bake for 15-20 minutes or until the scones are crusty on top and a tester inserted into the center comes out clean.  Serve warm.

*Instead of using buttermilk, I often combine 1 tablespoon vinegar and enough milk to equal 3/4 cup.