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Recipes
Sullivan Street Potato Pizza
By broots
Artisan Baking by Maggie Glezer
- 3/4 cup plus 2 Tablespoons (130 grams) unbleached bread flour
- 3/4 cup plus 2 T. (130 grams) unbleached all-purpose flour
- 1/4 tsp. instant yeast
- 1 1/4 cups (285 grams) lukewarm water
- 1/2 tsp. granulated sugar
- 1/2 tsp. salt
- Extra-virgin olive oil.
Simply Perfect Pancakes
By broots
1. Beat the eggs and milk until light and foamy, about 3 minutes at high speed of a stand or hand mixer
- 2 large eggs
- 1 1/4 cups milk
- 3 tablespoons melted butter or vegetable oil
- 1 1/2 cups King Arthur Unbleached All-Purpose Flour
- 3/4 teaspoon salt
- 2 teaspoons baking powder
- 2 tablespoons sugar OR 1/4 cup malted milk powder
- Use 1 cup milk if you're baking under hot, humid conditions, or if you're going to let the batter rest longer than 15 minutes. Use up to 1 1/4 cups milk in cold, dry conditions.
Garlic & Herb-Crusted Prime Rib
By broots
POUR 1/2 cup dressing over meat in large shallow glass dish
- 3/4 cup Kraft Creamy Caesar Dressing, divided
- 1 beef prime rib roast (5 lb./2.2 kg), 2 to 3 ribs
- 1 Tbsp. chopped fresh rosemary
- 1 Tbsp. chopped fresh thyme
- 2 cloves garlic, minced
Mitzi's Chicken Fingers
By broots
At Mitzi's in Winnipeg, Canada, these chicken fingers are served with crinkle-cut fries, coleslaw, and a honey-dill...
- FOR THE DIPPING SAUCE:
- 1 1/2 cups mayonnaise
- 1/4 cup honey
- 2 tbsp. roughly chopped dill
- 2 tbsp. fresh lemon juice
- 1 tbsp. dry mustard powder
- Kosher salt and freshly ground black pepper, to taste
- FOR THE CHICKEN FINGERS:
- 2 lb. boneless, skinless chicken breasts, cut into 3"-long-by-1"-wide strips
- 1 tbsp. sugar
- 1 tbsp. kosher salt
- 1 tbsp. freshly ground black pepper
- 1 1/2 tsp. garlic powder
- 1 tsp. paprika
- 1 tsp. dry mustard powder
- 1 cup flour
- 4 eggs, lightly beaten
- 3 cups finely ground fresh breadcrumbs or panko
- Canola oil, for frying
Beer-Battered Pickerel
By broots
In large bowl, whisk together 3 cups (750 mL) of the flour, salt and cayenne; whisk in beer until smooth
- 3-1/3 cups (825 mL) all-purpose flour
- 1-3/4 tsp (9 mL) salt
- 1/2 tsp (2 mL) cayenne pepper
- 2 bottles (each 341 mL) beer
- Vegetable oil, for deep-frying
- 2 lb (907 g) pickerel fillets, skinned
- 8 lemon wedges
Potato-Bacon Pizza Recipe
By broots
Make the pizza dough 1
- For the pizza dough
- 1 package active dry yeast
- 1 teaspoon sugar
- 1 1/3 cups warm water (110°F/45°C)
- 3 1/2 cups all-purpose flour, plus more, if needed
- 1 tablespoon olive oil, plus more for greasing
- 1 tablespoon kosher salt
- Coarse cornmeal, for dusting
- For the toppings
- 1 1/4 pounds (about 6 to 8) egg-size yellow potatoes, cut lengthwise into 1/4-inch slices (I like Carola)
- 1 tablespoon olive oil
- 1/3 pound slab bacon, cut crosswise into 1/2-inch pieces
- 3/4 pound fresh mozzarella, thinly sliced
- 1 cup freshly grated Parmigiano-Reggiano cheese
- 2 tablespoons chopped fresh rosemary leaves
- Kosher salt and freshly ground pepper
Old-Fashioned Oatmeal Bread
By broots
Manual/Mixer Method: In a large mixing bowl, combine the boiling water and oats, mixing to combine
- 1 cup + 6 tablespoons boiling water
- 1 cup rolled oats
- 2 3/4 cups King Arthur Unbleached All-Purpose Flour
- 2 teaspoons instant yeast
- 1 1/2 teaspoons salt
- 1/4 cup nonfat dry milk
- 1/4 cup vegetable oil
- 1/4 cup molasses or dark corn syrup
- 1 tablespoon granular lecithin*
- 1 tablespoon King Arthur Whole-Grain Bread Improver*
- While neither of these is strictly necessary, the lecithin will give you a moister, longer-lasting loaf; and the bread dough enhancer will give you a higher-rising loaf, with a better texture.
Banana Cake
By broots
Source: Adapted from The Cake Book by Tish Boyle, 2006
- 2 1/2 cups cake flour
- 1 1/2 tsp baking soda
- 1/4 tsp salt
- 2 tsp ground cinnamon
- 1 1/2 cups well mashed very ripe bananas(about 3 large)
- 1/2 cup sour cream
- 11 TBSP unsalted butter, softened
- 6 TBSP canola oil
- 1 cup granulated sugar
- 1/2 cup packed brown sugar
- 3 large eggs
- 1 1/2 tsp vanilla extract
- 1 cup chopped walnuts
Roasted Beets
By broots
Roasting the beets intensifies their natural sweetness
- 2 lb (907 g) beets
- 1/4 cup (60 mL) water
- 2 tbsp (30 mL) olive oil
- 2 tsp (10 mL) dried basil
- Salt
- Pepper
Classic Dinner Rolls
By broots
In a large bowl of an electric mixer, whisk together the flour, yeast, sugar, and salt
- 18 oz. (4 cups) all-purpose flour
- 1 package (2-1/4 tsp.) rapid-rise yeast
- 1/3 cup sugar
- 1 tsp. salt
- 1 cup milk
- 4 oz. (8 Tbs.) unsalted butter
- 3 large egg yolks