Broots' profile page
Recipes
Walter Sands Favourite Bread - Bread Machine Version
By broots
Place the ingredients in your bread machine in the order recommended by the manufacturer, and program the machine f...
- 1 1/4 to 1 1/3 cups (10 to 10 5/8 ounces) water, depending on the time of year (more in the winter, less in the summer)
- 1 heaping tablespoon (1 1/8 ounces) honey or sugar (1/2 ounce)
- 1 1/2 teaspoons instant yeast
- 1/3 cup (1 1/4 ounces) Baker's Special Dry Milk or 1/2 cup nonfat dry milk granules
- 2 tablespoons (1 ounce) butter
- 1 1/2 to 2 teaspoons salt (best the lesser amount, but Dad preferred the greater)
- 4 cups (17 ounces) King Arthur Unbleached All-Purpose Flour
French Apple Turnovers
By broots
Called chaussons aux pommes (“apple slippers”) in French, these classic pastries—made here with frozen puff p...
- 1 Tbs. unsalted butter
- 1 large sweet apple, such as Gala or Honeycrisp, peeled, cored, and thinly sliced
- 1 Tbs. plus 1 tsp. granulated sugar
- 1/4 tsp. ground cinnamon
- Kosher salt
- 1 large egg
- 1 sheet frozen puff pastry (from a 17.3-oz. box), thawed overnight in the refrigerator and cut into four equal rectangles
Rhubarb Almond Coffee Cake
By broots
Heat oven to 350 degrees. Grease and flour a bundt pan or 9-inch tube pan
- 2 cups all-purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon salt
- 2 sticks (1/2 pound) unsalted butter, softened
- half a tube (3 oz.) almond paste
- 1 3/4 cups plus 2 tablespoons sugar
- 2 eggs
- 1 cup sour cream
- 1/2 teaspoon vanilla
- 2 cups rhubarb, cut into 1-inch pieces
- 1 cup sliced almonds or chopped pecans
- 1 teaspoon ground cinnamon
Lindy's Cheesecake
By broots
(remember when you make cheesecake to let your creamcheese and eggs come to room temperature)
- FOR THE CRUST:
- 1 cup flour
- 8 tbsp. unsalted butter, cubed
- 1/4 cup sugar
- 1 tsp. lemon zest
- 1/4 tsp. salt
- 1 egg yolk
- 1/2 vanilla bean, seeds scraped and reserved
- FOR THE FILLING:
- 2 1/2 lb. cream cheese, softened
- 1 1/4 cups sugar
- 3 tbsp. flour
- 1 1/2 tsp. orange zest
- 1 1/2 tsp. lemon zest
- 1/2 tsp. vanilla extract
- 5 whole eggs, plus 2 yolks
- 1/4 cup heavy cream
Oven Fries
By broots
Choose a pot large enough to hold the potatoes without crowding (4 to 5 quarts) and fill it with cold water
- 2 large russet potatoes (about 1-3/4 lb. total), peeled and cut lengthwise into 1/4- to 1/2-inch-thick sticks
- Kosher salt
- 2 Tbs. extra-virgin olive oil
- Fleur de sel or other coarse salt, or Lemon-Fennel Salt
White Sandwich Bread
By broots
The amount of liquid you use to make the "perfect" dough will vary with the seasons
- 1 packet "highly active" active dry yeast; or 2 1/2 teaspoons active dry yeast; or 2 1/2 teaspoons instant yeast
- 7/8 to 1 1/8 cups lukewarm water*
- 3 cups King Arthur Unbleached All-Purpose Flour or Hi-maize High Fiber Flour
- 1 1/4 teaspoons salt
- 3 tablespoons sugar
- 6 tablespoons unsalted butter, room temperature
- 1/4 cup Baker's Special Dry Milk or nonfat dry milk
- 1/2 cup instant mashed potato flakes
- Use the lesser amount in summer (or in a humid environment), the greater amount in winter (or in a dry climate), and somewhere in between the rest of the year, or if your house is climate controlled.
Salted Caramel Apple Pie
By broots
Instead of sugar, we mixed sweet, salty caramel with the apples
- 1 1 1 recipe pie crust
- 3 3 3 pounds baking apples, such as Gala or Golden Delicious, peeled and cored
- 1 1 1 tablespoon fresh lemon juice
- 1 1 1 teaspoon ground cinnamon
- Pinch Pinch of ground nutmeg
- 1/4 1/4 1/4 cup cornstarch
- 1/2 1/2 1/2 cup Salted Caramel Sauce recipe follows)
- Egg wash
- Crystal sugar
- Salted Caramel Sauce
- 1 1/2 1 1/2 1/2 cups sugar
- 2 2 2 teaspoons sea salt
- 1/2 1/2 1/2 cup heavy cream
- 1 1 1 tablespoon butter
- 1/4 1/4 1/4 teaspoon vanilla extract
- 1 1 1/2 . Combine 1/2 cup water, sugar, and salt in a medium saucepan over medium-high heat. Stir until sugar is dissolved, then remove spoon.
Cherry Delight Breakfast Cake
By broots
Combine 1 1/2 cups flour, salt, sugar and yeast and mix well
- Cake Glaze:
- 3 cups flour
- 1/4 cup Sugar
- 1 tsp salt
- 2 1/2 tsp active dry yeast
- 1/2 cup milk
- 1/2 cup water
- 1/2 cup butter
- 2 eggs
- 1-21 oz can Cherry Pie Filling
- 1/2 cup confectioner’s sugar
- 2-4 tsp milk
Ima's Challah
By broots
Put 1 cup warm water in a small bowl
- 1 1/2 cup warm water, divided
- 1/4 cup plus 2 teaspoons sugar, divided
- 2 tablespoons instant (powdered) yeast
- 6 cups flour -- either all white or half white whole wheat
- 2 teaspoons salt
- 1/4 cup mild honey, plus an extra tablespoon for eggwash, if desired
- 2/3 cups flavorless vegetable or canola oil
- 4 eggs, plus one yolk for eggwash, if desired
- 1 pinch ground cardamom, optional
Individual Chicken Pot Pies
By broots
Make the pastry 1. In the bowl of a food processor, combine the flour, sugar, salt, and thyme
- For the herbed pâte brisée
- 2 1/4 cups all-purpose flour
- 2 teaspoons sugar
- 1 teaspoon coarse salt
- 1 to 2 tablespoons chopped fresh thyme
- 1 cup (2 sticks) cold unsalted butter, cut into small pieces
- 1/4 cup ice water
- For the filling
- 1 whole chicken, 3 to 3 1/2 pounds
- Coarse salt and freshly ground black pepper
- 6 tablespoons (3/4 stick) unsalted butter
- 1/2 large red onion, finely chopped (about 1 cup)
- 3 1/2 ounces shiitake mushrooms, stemmed and quartered (about 2 cups)
- 3 carrots, cut into 1/2-inch dice (about 1 1/3 cups)
- 1 parsnip, cut into 1/2-inch dice (about 1 cup)
- 2 tablespoons brandy
- 1/2 cup all-purpose flour
- 1 1/2 cups milk
- 3/4 cup frozen peas
- 3/4 cup frozen pearl onions (or substitute fresh pearl onions, peeled and parboiled)
- 2 teaspoons chopped fresh thyme
- 1 tablespoon chopped parsley
- Pinch nutmeg (optional)
- 1 egg, lightly beaten, for egg wash