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Originally Posted by nudeyorker Someone (across the pond) asked me for a bread recipe and this is one of my favorites... Sorry you will have to do the metric conversion... Finnish Pulla 1 cup milk

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Old 07-12-2012   #751 (permalink)
OhWiseOne is offline


Quote:
Originally Posted by nudeyorker View Post
Someone (across the pond) asked me for a bread recipe and this is one of my favorites... Sorry you will have to do the metric conversion...

Finnish Pulla
1 cup milk
1 Tablespoon active dry yeast
1/4 cup warm water
1/2 cup sugar
1 teaspoon crushed cardamon seeds (from about 7 pods)
1 teaspoon salt
2 large eggs (room temperature) lightly beaten
4 1/2 to 5 cups all purpose flour
1 stick (4 oz) unsalted butter, melted

1 large egg and 1 tablespoon milk for glaze

In a small saucepan scald the milk until small bubbles appear around the pan let the milk cool to hot but not scalding (about 100 degrees) In a large bowl mix the yeast with the warm water and set aside for about five minutes then mix in the milk sugar and cardamon, salt and eggs. If you are using a mixer with a dough hook add 2 cups of flour at a time and work into the liquid. If doing by hand use a sturdy wooden spoon. Then beat in the butter and add the additional flour 1/2 cup at a time. Cover the bowl with plastic wrap and let rest for 15 minutes.

Turn the dough on to a floured surface and knead it until it is smooth and looks satiny for about 10 minutes. If you are using an electric mixer just stop short of satiny finish and complete the kneading by hand.

For the first rise shape the dough into a ball and place it in a lightly greased bowl and and lightly grease some plastic wrap and cover the bowl. Let the dough rise until it doubles (about 45 minutes to an hour) at room temperature.

Shaping the dough. I lightly oil a marble slab and divide the dough in thirds and braid it and place it on a cookie sheet lined with parchment paper. Cover with a warm/moist towel and let rise again, not doubled but almost (about 35-45 minutes)

Meanwhile preheat your oven to 375 degrees and glaze your bread with the egg wash and milk. I sprinkle sesame seeds or slivered almonds on top. Bake on the center rack for 20-25 minutes until golden brown. Transfer the loaf to a rack and cool. (If you make this as a loaf instead of a braid remove it from the loaf pan for the last 7-8 minutes of baking to brown the sides.
I have never had the patients to make bread by hand. I do have a bread machine and it does pretty well. Nothing better than fresh warm bread.

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Old 07-12-2012   #752 (permalink)
nudeyorker is offline


There is nothing difficult about bread; you just have to be able to devote a few hours in and out of the kitchen. Warm bread and butter is one of my favorite things!


Last edited by nudeyorker; 07-12-2012 at 05:57 PM..
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Old 07-13-2012   #753 (permalink)
FSUnole2k9 is offline


I made these tonight altering it to use sugar substitute:

Pumpkin Peanut Butter Oatmeal Bars

"If looks could really kill, then my profession would be staring."
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Old 07-13-2012   #754 (permalink)
B_subgirrl is offline
Banned


Quote:
Originally Posted by nudeyorker View Post
There is nothing difficult about bread; you just have to be able to devote a few hours in and out of the kitchen. Warm bread and butter is one of my favorite things!
Yeah but I've heard you have to do each stage at exactly the right time or you'll ruin the bread. As far as I'm concerned, that makes it difficult!! I'm not particularly good at staying clock/time focused .
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Old 07-13-2012   #755 (permalink)
Kotchanski is offline


Quote:
Originally Posted by subgirrl View Post
Yeah but I've heard you have to do each stage at exactly the right time or you'll ruin the bread. As far as I'm concerned, that makes it difficult!! I'm not particularly good at staying clock/time focused .
It isn't that exact, just set an alarm or two on your phone and go about your day!

My problem with bread is that my oven is a pain in the ass. I can make two identical things, actually mixing it in the same bowl and just splitting the mixture. Put one half in and it'll come out perfect, put the second half in and only one side will cook/rise/not burn.

It isn't an issue with most things, because opening it and moving stuff around to balance it out isn't a problem, bread on the other hand... Not so good.
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Old 07-13-2012   #756 (permalink)
B_subgirrl is offline
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Quote:
Originally Posted by Kotchanski View Post
It isn't that exact, just set an alarm or two on your phone and go about your day!

My problem with bread is that my oven is a pain in the ass. I can make two identical things, actually mixing it in the same bowl and just splitting the mixture. Put one half in and it'll come out perfect, put the second half in and only one side will cook/rise/not burn.

It isn't an issue with most things, because opening it and moving stuff around to balance it out isn't a problem, bread on the other hand... Not so good.
I even manage to have trouble focusing on time when an alarm has gone off!! Seriously, I'm terrible!! Still, it might be worth a go one day anyway.

And it sounds like you need a new oven!!
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Old 07-13-2012   #757 (permalink)
SyddyKitty is offline


Super simple basic breakfast:

1 whole egg and 1 egg white lightly beaten after adding salt, pepper and cayenne to your liking. o3o I like to cook them into nice, fluffy discs in a small egg-pan.
1 sheet of roasted seaweed folded then given a quick dip in hot water.
1-2 slices of cheese in your preferred combination (Best with Swiss or Mozerella but Provolone and Muenster are nice)
Bread of your choice. o3o


Hardly a recipe but eh. :p

Disclaimer: Sharing an opinion or offering advice is not a statement of belief in personal greatness.

めんどくせぇ...
火虎-土羊-水亥

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Old 07-13-2012   #758 (permalink)
D_Dawn_Hoe is offline
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If you like fresh bread every day and usually end up with left over here is an easy refridgerator roll make them freash every day or make a loaf size;
2 cups warm (not hot) water
3pkg active dry yeast
1/2 C sugar
1/4 C shorting
2 tsp salt
1 egg
6 C flour
dissolve yeat in warm water; stir in sugar, salt,shortening,and egg. mix in flour (Do not Knead it) Place in greased bowl, and lightly rub butter on top of dough, cover with waxed paper and damp towel. Place in fridge.
when needed, cut off as much as needed, shape into rolls or loaf, cover let rise to double size (1 1/2 - 2 hrs). bake at 375 12 - 15 minute; for rolls (longer for loaf), until golden brown and hollow sounding when tapped. place remainder in fridge can store up to 5 days.
excellent with fresh homade Rhubarb or raspberry jame. or just some hot butter!! enjoy.
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Old 07-14-2012   #759 (permalink)
gustoguy69 is offline


Golden Grilled Curried Chicken
Ingredients:
2 tbsp (30 mL) each vegetable oil, grainy mustard and liquid honey
2 tsp (10 mL) curry powder
1 tsp (5 mL) salt
1/2 tsp (2 mL) each garlic powder, ground black pepper and cinnamon or
allspice
4 skinless, boneless chicken breasts
1/4 cup (50 mL) chopped fresh coriander (optional)
Directions:
1.
Lightly oil grill and heat barbecue to medium. In a large bowl, stir oil with
mustard, honey, curry, salt, garlic powder, pepper and cinnamon. Add
chicken and turn to evenly coat.

2.
Place chicken on grill. Barbecue with lid closed, turning and brushing
often with remaining marinade, 6 minutes. Discard any marinade. Continue
grilling, turning occasionally, until chicken is springy when pressed, 6 to 7
more minutes. Remove to plates. Sprinkle with coriander. Great with Fast
Tropical Salsa .

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Old 07-14-2012   #760 (permalink)
brewster551 is offline


No bake Chocalate Mousse cake
Spring form pan
7 eggs seperated
36 lady fingers
5 oz sweet or semi sweet chocolate (Bakers)
3/4 lb softened butter
3/4 cup sugar
1/3 cup milk
1 1/2 cup conf sugar
1 1/2 teaspoon vanilla
melt chocolate in a double boiler
mix reg sugar and egg yolks and milk
add to melted chocolate cook untill smooth and thick apprx 15 min again in double boiler
cream butter and 3/4 cup conf sugar and cream well
beat egg whites untill stiff (we all know stiff)add 3/4cup conf sugar vanilla and fold intp cooled chocolate mix
line pan sides first with lady fingers split them open finished edge facing pan then bottom split end facing the bottom of the pan
add 1/3 of chocolate mixture another layer lady fingers again split
another 1/3 of the chocolate
another layer of lady fingers and the rest of the chocolate mixture
Refrigerate top with whipped cream
again remenber to split the lady finger the finished edge facing the pan
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Old 07-15-2012   #761 (permalink)
ghb69 is offline


How about light and healthy for the summer?

Healthy and Delicous Meal Ideas - Wholesome Summer Recipes - Delish.com

THE ANGLE OF THE DANGLE IS DIRECTLY PROPORTIONAL TO THE HEAT OF THE MEAT DIVIDED BY THE MASS OF THE ASS.


What happens in my mouth.... Stays in my mouth.
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Old 07-19-2012   #762 (permalink)
SyddyKitty is offline


Create Eat Happy :) - YouTube

I think posters might enjoy her channel. :) Everything is simple and cute! Some stuff is almost too simple to be video-worthy but enjoy!

Disclaimer: Sharing an opinion or offering advice is not a statement of belief in personal greatness.

めんどくせぇ...
火虎-土羊-水亥

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Old 08-08-2012   #763 (permalink)
nudeyorker is offline


This is something that I normally make during Passover but since I'm having cold lemon chicken for dinner and I had a taste for this I made....
Sweet Potato Salad

2 Lg Sweet Potatoes
The juice of four limes
2 large apples
1 cup thinly sliced and chopped celery
6 oz lightly chopped cashews or pecans (I used macadamia nuts for this batch)
1 cup'ish mayonnaise

Cook the potatoes about 20 minutes until tender and let cool then remove skin and cut into bite size chunks. Sprinkle with the lime juice and chill. Meanwhile peel and core the apples and chop the celery and lightly crush the nuts. Add to the potato mixture and add enough mayo to lightly coat. Lightly salt and pepper and add a sprinkle of nutmeg and chill before serving.

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Old 08-14-2012   #764 (permalink)
nudeyorker is offline


I found some pumpkin puree in my freezer (If you don't have that in yours you can use canned pumpkin pie filling)

Pumpkin Cookies
Sift together 2 1/2 cups flour with 1 tsp baking powder, 1 tsp baking soda, 2 TSP cinnamon, 1/2 tsp ground cloves, 1/2 tsp ground nutmeg, 1/2 tsp salt.

In a mixing bowl cream together 1/2 cup soft butter with 1 1/2 cups sugar until creamy add, 1 egg and 1 tsp vanilla and add 1 cup pumpkin puree. Add the dry ingredients in batches.

This is a very sticky cookie dough so it's a good idea to chill it for about a half hour so it's easier to work with.

Meanwhile preheat the oven to 350 degrees and when the dough is easier to work with drop a TBL of dough on a cooke sheet lined with parchment paper and press lightly with the back of your hand or a slightly buttered spoon dipped in flour.

Bake for about 15 minutes and cool completely on a rack and ice with...

2 cups confectioners sugar
3 TBL milk
1 TBL melted butter
1 tsp vanilla extract.
Mix until smooth. Either drizzle the glaze on the cookie. I turn the cookie upside down into the glaze and shake off excess.

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Old 08-14-2012   #765 (permalink)
ManofThunder is offline


One day, I will learn to use an oven.

"Art for art's sake"

For those of you who ask about my size: http://www.lpsg.com/blogs/manofthund...and-lpsg-6140/
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