Squash Cloverleafs

These are AMAZING!! You should make them today!! I used butternut squash, which I have some to realize it the only thing I need to make all sorts of squash and pumpkin dishes. You should all try a pumpkin pie with butternut!

This recipe reminded me of orange rolls a lot. In fact, I think they are better then the last batch of orange rolls I made. When my husband was young his Mom would always make orange rolls for Christmas, so we have carried on the family tradition. I should have made these a long time ago. (Plus, it's a great way to get your family to eat squash...bahahaha)

In a mug or small bowl: 1/4 a cup of warm water, 1 tablespoon (or 1 packet) active dry yeast, and a pinch of brown sugar.

In a large bowl: 3/4 a cup warm milk, 1/4 a cup orange liqueur, such as Grand Marnier (I substituted 1/2 a teaspoon of orange extract) 1 cup winter squash or pumpkin puree, 3 tablespoons brown sugar,  and grated zest of one orange (probably around 2 tablespoons..), then 6 tablespoons (3/4 a stick) of unsalted butter, melted.

Add the yeast mixture and two cups of unbleached all purpose flour.  Beat until smooth and creamy, about two minutes.  Gradually add the remaining 2 1/2 cups of flour, half a cup at a time. When the dough clears the bowl and isn't to sticky (but still soft) move to a work surface and knead for 3-4 minutes.

Place in a greased bowl and cover with plastic wrap. Let raise until doubled, about an hour.

Gently deflate the dough. Lightly grease 18-24 muffin cups. (I used 18), Divide the dough into four portions, divide each of the four into three, then shape these into balls about the size of walnuts.  (about an inch wide)

Arrange three balls into each of the muffin cups. Cover loosely with plastic wrap and let raise about twenty minutes (or until doubled). Preheat oven to 400 F  and bake 12-15 minutes.

Cool on wire racks and see how long they last!! Haha!

Italian Bread Sticks (Grissini)

I'm very sad to say this is the first recipe I've made from this book that we didn't like. I liked the taste, but the texture wasn't very good. I will probably try them again with a different type of flour... BUT if you are looking for some awesome breadsticks, we made some out of the White Mountain Bread recipe, SO good!

Feel free to try these yourself, maybe mess around with some of the ingredients if you have made grissini before. It may very well be that I didn't follow the directions well...

In a large bowl: 2 tablespoons active dry yeast,  1 1/2 cups warm water,  1/4 cup olive oil, 1 teaspoon of salt, 1 cup semolina flour and 1 cup whole wheat flour.

Beat hard until creamy, about a minute. Then add 1 1/2 to 1 3/4 cups unbleached all purpose flour, half a cup at a time until you have a soft shaggy ball that clears the side of the bowl. If making by hand switch to a wooden spoon when necessary.

Knead until soft and springy, about 3 minutes. Dust with flour 1 tablespoon at a time if needed to prevent sticking.

Dust the work surface with semolina flour and pat the dough into a thick 12x6 inch rectangle. OR you can grease a large cookie sheet (I use airbake) and roll out dough right on the pan. Cover with plastic wrap and let raise about an hour (or until doubled)

Preheat the oven to 425 F and place a baking stone on the center rack. (If you don't have a pizza stone unglazed terracotta tiles are a nice inexpensive substitute!) Gently deflate dough, then cut the dough into  four equal sections lengthwise (the dough will deflate a little more) Then cut into 6 strips lengthwise.

Pick up each piece and stretch or roll to desired shape. Dip each piece into olive oil, then semolina flour. Bake for 15-20 minutes.

I really like the idea of these, and I'm determined to figure out a way to make them to our family's liking! Will update when I figure that out!

Glazed Zucchini Bread

This one is definitely a winner! I have definitely made my share of not-so-good zucchini bread recipes and was overjoyed to have this one turn out so good!
One warning though (and you will see in my picture below!!) contrary to the recipe this one makes more then one loaf! I would suggest either two 9X5 inch pans, or a 10 inch bundt.

Preheat oven to 350 F

In a large bowl: 3/4 cup vegetable oil (I used canola, you could also use walnut oil if you have it. I don't have it very often since it is rather expensive), and 1 1/2 cups sugar. Beat well, then add 3 eggs and 1 teaspoon of vanilla extract. Beat well, then  fold in 2 cups grated zucchini.
Stir until evenly distributed.

In another bowl: 2 cups unbleached all purpose flour, 1 1/2 teaspoons baking soda, 1 teaspoon baking powder, 1/4 a teaspoon salt, 1 teaspoon ground cinnamon, 1 teaspoon ground cloves.  Then finally add 1 cup (4 ounces) walnuts, chopped or golden raisins, plumped and drained. (I used walnuts)

Beat until well combined. Then pour into pans. (This batter would also make delicious muffins!)

Yep, even someone that has been baking for 15+ years can make mistakes!
Place in the preheated oven and bake 65-75 minutes. If you are using two pans I would check at 60 minutes.
Or if you decide to make muffins bake for 20-25 minutes.

I made a few changes to the glaze since I don't use alcohol:
1/4 cup sugar, 1/4 cup brandy or cognac (I substituted with lemon juice, orange juice would also work)

What kid doesn't love the appearance of frosting? lol

Mmm. It sure was good for breakfast!!

Santa Fe Blue Corn Muffins

So in light of ordering a rather large amount of blue corn online I decided to make all the blue corn recipes I could find in The Bread Bible!
These muffins were very satisfying, we had them with Sunday dinner with a beef roast, potatoes and carrots. I think they would go really well with soups, especially taco soup!
They do have sugar in them, but taste more like a savory muffin, which was new to me. Most of my repertoire consists of sweet muffins.
-Makes 12 muffins-

In a medium bowl mix until fluffy: 8 tablespoons (1 stick) unsalted butter, 1/2 cup sugar.
Then add 5 large eggs, 1/2 a cup of milk, 1 can (4 oz) diced green chilies. Beat until well blended.

In another bowl: 1 cup blanched fresh or thawed frozen white corn kernels (I used yellow, it was fine), 1 cup shredded cheddar cheese, 1 cup shredded Jack cheese, 1 cup all purpose flour, 1 1/4 cups fine blue corn meal or harina para atole, 2 teaspoons baking powder and 1/2 a teaspoon of salt.

Add the flour mixture to the butter mixture. Mixing well until it falls off your spoon in clumps.  If needed you can add an additional 1/4 cup flour if it's too runny.

Spoon into muffin tins, filling all the way to the top.  Bake in preheated oven at 375 F for 20-25 minutes.

Serve warm.

Blue Corn Tortillas

I loved the look of these with my enchiladas! I couldn't find blue corn meal at my local grocery store but found a good deal at vitacost.com(You can also get it from Bob's Red Mill) It was coarse ground, not exactly what the recipe called for. But they turned out great anyway even though they didn't roll as thin as they would have with the finer meal.

In a large bowl: 1 cup blue corn haranilla or masa harina para tortillas (or in other words, fine ground blue corn meal)
3/4 cup yellow or white masa harina para tortillas (I used instant masa mix)
1/4 cup unbleached all purpose flour
1/4 tsp. Salt
1 cup minus 1 tablespoon hot water (add the water a little at a time)

Mix thoroughly until evenly moistened and you have a ball that is firm and not sticky. If it's too dry add 1 teaspoon of water at a time. Cover and let rest for 1 hour at room temperature. Cover with a damp cloth or plastic wrap, blue corn meal dries out super fast.

Divide into 12 portions and shape into 5 inch rounds.

Keep under the cloth while you are working.

Heat the cast iron (or if you don't have one a skillet will work fine). Bake 30 seconds one each side, you may need a thin metal pancake turner if it sticks.
These are best eaten within an hour.

Mexican Morning Buns

These were really fun to make. They are not nearly as sweet as the ones I have had in the past, but they are definitely a tasty breakfast!The recipe makes 16 buns.

In a mug, or cup of your choice: 1/4 cup warm water, 1 tablespoon active dry yeast, and a pinch of sugar. Let sit until foamy.

In a large bowl:
2/3 a cup granulated sugar, 2/3 cup warm milk, 5 large eggs (at room temperature) 2 teaspoons vanilla, 1 teaspoon salt, and 2 cups of flour (entire recipe calls for 4-4 1/2 cups flour).

Add the yeast mixture and beat well until smooth. Then add 6 tablespoons (3/4 a stick) of unsalted butter cut into pieces.  Mix on low to incorporate if you are using a mixer.

Add the remaining flour half a cup at a time, until the dough is smooth and shaggy. Don't worry if you need to add extra flour to get the dough where you want it.

That's me! Posing with my unbleached flour! :)
Knead for 3-4 minutes (or 1-2 if you used a mixer) If needed dust with flour 1 tablespoon at a time to prevent sticking.
Place dough in a greased container. Rise until doubled, 1 to 1 1/2 hours.

Sugar toppings:
1 cup unbleached all purpose flour, 1 cup powdered sugar, 1 tablespoon vanilla, 1 egg, 1 egg yolk, 8 tablespoons (1 stick) unsalted butter cut into pieces.

Divide dough in half. Then to one add 1/4 cup unsweetened cocoa powder, and the other 1 1/2 tablespoons cinnamon.

I mixed this with my hands.

Divide dough into 16 pieces. Then roll into balls and flatten.  Grease your hands, then smooth sugar topping over each one.

Then using a sharp knife or pan dulce cutter cut a criss cross or curved shell pattern into the topping. (see below)

Cover loosely with plastic wrap and let raise about 40 minutes. 20 minutes before baking preheat oven to 375 f.  Bake 15-18 minutes or until golden brown and firm.

Serve warm, or at room temperature.

Pear Spice Coffee Cake

This is So delicious! Love it!

To make the struesel:
1/2 cups packed brown sugar
1/3 cup unbleached all purpose flour
1/2 teaspoons ground cinnamon
4 tablespoons (half a stick) cold unsalted butter
You can either mix with your hands until combined but still crumbly. Or a couple of pulses in a food processor.

The butter chunks should be about the size of peas.

 

Parchment line the bottom of  an 8-9 inch spring form pan. Grease the sides. Preheat oven to 350 F

In a large bowl:
2 cups unbleached all purpose flour
1 cup sugar
2 teaspoons baking powder
1/2 a teaspoon baking soda
1 teaspoons ground cinnamon
1/2 teaspoon ground nutmeg
1/2 teaspoon cloves
1/2 teaspoon allspice
1/2 teaspoon salt

2 pears, peeled and sliced.

In another bowl:
1 cup sour cream (plain/greek yogurt also works)
4 tablespoons (half a stick) unsalted butter, melted
2 large eggs

 Mix wet and dry ingredients, then fold in pears.

Bake 55 minutes to an hour at 350 F. (I usually check at 50 minutes, then add more time if needed) You can check with a butter knife, cake tester, or toothpick.

Cool in pan for 15 minutes, then remove the pan. Enjoy!