Terri's Favorite Recipes
Due to the huge amount of requests from my fans both on Facebook and in emails, I've now designed a page here for all of you! I've been on a baking and cooking frenzy since I returned from Washington state, which is where I discovered the My Bread cookbook and Bob's Red Mill cookbook from the gals in the Tuesday Morning Book Group in Quincy, WA. Apparently, from posting photos of what I'd made on Facebook, I guess I got all of you drooling and requesting the recipes, so here's the very popular bread recipe and I'll be posting more soon...........
Basic No-Knead Bread Recipe - Recipe Credit: "My Bread" Jim Lahey (The Revolutionary No-Work, No-Knead Method)
Ingredients:
Bread flour..............3 cups
Table salt...............1 1/4 reaspoons
Instant or other active dry yeast.........1/4 teaspoon
Cool water..........1 1/3 cups
Use a 4 1/2 to 5 1/2 quart heavy pot.......such as a cast iron dutch oven or the clay pot from Pampered Chef.....this is essential, as it is Lahey's "oven within an oven" that accounts for the incredible bread that is like European breads!
Both his cookbook and the cast iron dutch oven is available on Amazon....that's where I ordered mine. And I DO advise you to purchase the book because there are SO many wonderful bread recipes in it, all made from this basic one!
Stir together the flour, salt and yeast. Add the water and, using a wooden spoon or your hand, mix until you have a wet, sticky dough, about 30 seconds. Cover the bowl with a plate, tea towel or plastic wrap and let sit at room temp, until the surface is dotted with bubbles and the dough is more than doubled in size. This will take a minimum of 12 to 18 hours! I let mine rise for 18 hours. This slow rise----fermentation---is the key to flavor!
When the first fermentation is complete, dust a work surface with flour. Use a bowl scraper or spatula to scrape the dough onto the surface in one piece. Use lightly floured hands or spatula to lift the edges of dough in toward the center. Nudge and tuck in the edges of the dough to make it round.
Place a cotton or linen tea towel ( not terry cloth, as it could stick!) on work surface, dust the cloth with flour. Use your hands or spatula to gently lift dough onto the towel. Fold ends of towel loosely over dough to cover it and place in a warm spot to rise for 1 to 2 hours.
Half an hour before the end of the second rise, preheat oven to 475 degrees F, and place the covered heavy pot in center of rack.
Using pot holders, carefully remove preheated pot from oven and uncover it. Unfold the tea towel, lightly dust dough with flour, lift up the dough, and quickly but gently invert it into the pot, seam side up. Cover the pot and bake for 30 minutes.
Remove the lid and continue baking, 15 to 30 minutes more. (I did mine for the 30 minutes, for a total of one hour) Use spatula or pot holders to carefully lift the bread out of the pot and place on rack to cool thoroughly. Don't slice or tear into it until it has cooled, which takes at least an hour.
And viola! You will have the most delicious bread that I can personally say rivals ANY of the breads that I had in France or Italy!
Bon Appetit!
Almond Cake - Taken from Bob's Red Mill Cook Book
A delicious and light cake. I did sprinkle it with confectioners sugar after it cooled, however, you can also add some fruit and whipped cream, making it extra yummy!
Makes one 8-inch cake 1 teaspoon baking powder
1 1/4 cups almond meal 3-4 tablespoons confectioners sugar
4 ounces (1 stick) butter, cut in pieces Fruit or berries (Optional)
3/4 cup granulated sugar
3 large eggs
2 teaspoons almond extract
1/4 cup unbleached white-all purpose flour
Preheat oven to 350F and grease and flour an 8 or 9 inch round cake pan.
Combine almond meal, butter and granulated sugar in the bowl of a food processor and pulse till well blended. Add the eggs and process until smooth, then add the almond extract and process to combine. Add the flour and baking powder and pulse just until incorporated.
Pour the batter into prepared pan. Bake the cake 35 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack before inverting it onto a serving plate. Serve with confectioners sugar or fruit, berries and/or whipped cream.
Makes one 8-inch cake 1 teaspoon baking powder
1 1/4 cups almond meal 3-4 tablespoons confectioners sugar
4 ounces (1 stick) butter, cut in pieces Fruit or berries (Optional)
3/4 cup granulated sugar
3 large eggs
2 teaspoons almond extract
1/4 cup unbleached white-all purpose flour
Preheat oven to 350F and grease and flour an 8 or 9 inch round cake pan.
Combine almond meal, butter and granulated sugar in the bowl of a food processor and pulse till well blended. Add the eggs and process until smooth, then add the almond extract and process to combine. Add the flour and baking powder and pulse just until incorporated.
Pour the batter into prepared pan. Bake the cake 35 minutes or until toothpick inserted in center comes out clean.
Cool on wire rack before inverting it onto a serving plate. Serve with confectioners sugar or fruit, berries and/or whipped cream.
Mrs. Lincoln's Pound Cake
This authentic pound cake recipe was passed on to me from a good friend, Raymond Henry, in Winchester, Kentucky. Raymond grew up on Cedar Key and found me via a photo site of the island that I had when I first moved here. He told me his mother found this recipe back in the 1960's in a magazine and she won a red ribbon for the pound cake in Bryson City, North Carolina. I can vouch that it is very DELICIOUS and a true POUND cake! So enjoy!
1/2 pound butter or margarine 1/2 teaspoon nutmeg
2/3 cups sugar
5 Eggs
2 cups sifted all-purpose flour
Cream butter and sugar thoroughly. Add eggs one at a time, beating well after each addition. Sift flour with nutmeg. Add gradually to creamed mixture, mixing well.
Bake at 325F for 1 1/2 to 1 3/4 hours Cool before slicing
1/2 pound butter or margarine 1/2 teaspoon nutmeg
2/3 cups sugar
5 Eggs
2 cups sifted all-purpose flour
Cream butter and sugar thoroughly. Add eggs one at a time, beating well after each addition. Sift flour with nutmeg. Add gradually to creamed mixture, mixing well.
Bake at 325F for 1 1/2 to 1 3/4 hours Cool before slicing
Bodacious Blondies - Recipe from Bob's Red Mill Cookbook
Another great recipe from this cookbook. A nice treat with coffee!
4 oz. (1 stick) butter, melted 1/2 tsp salt
1 3/4 cup packed dark brown sugar 1/2 cup chocolate chips
2 large eggs 1/2 cup chopped pecans
2 tsp vanilla extract 1 cup unsweetened shredded coconut
1 cup whole wheat flour
Preheat oven to 350 degrees. Lightly grease a 13x9 baking dish.
Cream together the melted butter and brown sugar till pale and smooth. Beat in the eggs and vanilla. Whisk together the flour, baking powder, and salt, then add to the wet ingredients and mix well. Stir in the chocolate, nuts and coconut.
Spread the batter in the prepared dish. Bake 20 to 25 minutes or until firm. Cool before cutting into small squares.
4 oz. (1 stick) butter, melted 1/2 tsp salt
1 3/4 cup packed dark brown sugar 1/2 cup chocolate chips
2 large eggs 1/2 cup chopped pecans
2 tsp vanilla extract 1 cup unsweetened shredded coconut
1 cup whole wheat flour
Preheat oven to 350 degrees. Lightly grease a 13x9 baking dish.
Cream together the melted butter and brown sugar till pale and smooth. Beat in the eggs and vanilla. Whisk together the flour, baking powder, and salt, then add to the wet ingredients and mix well. Stir in the chocolate, nuts and coconut.
Spread the batter in the prepared dish. Bake 20 to 25 minutes or until firm. Cool before cutting into small squares.
Monkey Bread -
I used to make this wonderful dessert a lot when my children were small. After about thirty years, I just recently made it again....and it's every bit as delicious as its always been! And Monkey Bread is mentioned in book 4 of the Cedar Key Series. Somebody brings one to the yarn shop for the ladies to enjoy on knitting night.....so I hope you'll also enjoy it!
1/2 cup granulated sugar 3/4 cup melted butter
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury Grands buttermilk biscuits
1/2 chopped walnuts
1 cup firmly packed dark brown sugar
Heat oven to 350 degrees. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In a large storage plastic food bag, mix the granulated sugar and cinnamon.
Separate the dough into 16 biscuits (just cut each one in half) Roll each one into a ball........Shake all the balls in the bag to coat. Arrange them in two layers in tube pan, sprinkling the walnuts here and there.
In a small bowl mix brown sugar and butter; pour over the dough pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate.
This is the fun part: PULL APART TO SERVE......each little ball will be removed simply by pulling it. And enjoy!
1/2 cup granulated sugar 3/4 cup melted butter
1 teaspoon cinnamon
2 cans (16.3 oz each) Pillsbury Grands buttermilk biscuits
1/2 chopped walnuts
1 cup firmly packed dark brown sugar
Heat oven to 350 degrees. Lightly grease 12-cup fluted tube pan with shortening or cooking spray. In a large storage plastic food bag, mix the granulated sugar and cinnamon.
Separate the dough into 16 biscuits (just cut each one in half) Roll each one into a ball........Shake all the balls in the bag to coat. Arrange them in two layers in tube pan, sprinkling the walnuts here and there.
In a small bowl mix brown sugar and butter; pour over the dough pieces.
Bake 28 to 32 minutes or until golden brown and no longer doughy in center. Cool in pan 10 minutes. Turn upside down onto serving plate.
This is the fun part: PULL APART TO SERVE......each little ball will be removed simply by pulling it. And enjoy!
PISTACHIO CAKE
3 boxes of Pistachio pudding 1/2 cup of water
1 box of Dream Whip 1/2 cup of milk
6 Eggs 1 white cake mix
1/2 cup of oil
Mix cake mix with 2 boxes of pistachio pudding, oil, milk and water. Add eggs one at a time while mixing. Pour into bundt pan and bake at 350 degrees for 50 minutes. When cake is cooled, frost with the frosting below.
Frosting: 1 box of pistachio pudding
1 envelope of Dream Whip
1/2 cup of milk
Whip together the above and frost cake
This recipe is one my mother always made for Christmas Eve and the tradition has been passed down to me and my daughter, Susan. The cake is also mentioned in some of my Cedar Key novels. Enjoy!
3 boxes of Pistachio pudding 1/2 cup of water
1 box of Dream Whip 1/2 cup of milk
6 Eggs 1 white cake mix
1/2 cup of oil
Mix cake mix with 2 boxes of pistachio pudding, oil, milk and water. Add eggs one at a time while mixing. Pour into bundt pan and bake at 350 degrees for 50 minutes. When cake is cooled, frost with the frosting below.
Frosting: 1 box of pistachio pudding
1 envelope of Dream Whip
1/2 cup of milk
Whip together the above and frost cake
This recipe is one my mother always made for Christmas Eve and the tradition has been passed down to me and my daughter, Susan. The cake is also mentioned in some of my Cedar Key novels. Enjoy!