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Recipes
Pizza Dough made from Poolish
By broots
One day before pizza day flour a surface liberally and turn the dough onto it
- Three days before pizza day make the poolish. Stir together
- 350 grams of bread flour (2 1/2 cups) and a pinch of instant
- yeast in a two quart bowl . Add 400 grams or ml (14 oz) of
- good quality water. Stir to a heavy batter consistency and
- cover with plastic wrap or a plate. Let it set on counter for 8-12 hours or overnight. It will double in bulk and resemble
- tapioca pudding. Age for up to two days in your fridge.
- Two days before pizza day bring the poolish to room
- temperature and place in the stand mixer bowl. Sprinkle on an
- additional teaspoon of instant yeast. Cover the yeast with a
- mound of 200 grams (1 1/3 cups) bread flour leaving a slight
- ring of exposed poolish surface. Next add 11 grams (1 1/4
- teaspoon) of salt on top of the flour mound. Somewhere near
- the edge of the bowl pour 40 grams (3 tablespoons) of herbed
- olive oil or regular extra virgin olive oil.
- Mount the flat beater and stir on low speed for about 45
- seconds. Scrape down the flat beater . Mount the dough hook
- and machine knead for about 4-6 minutes. Stop the mixer and
- let the dough rest for 10-15 minutes. Resume the machine
- kneading for another 4-6 minutes until the dough is smooth
- and elastic. It should be quite sticky , clear the sides of the
- bowl but cling to the bottom of the bowl. Alittle more flour
- may be necessary to clear the sides of the bowl. Add this a
- tablespoon at a time. With oiled hands, turn the dough into a 4
- quart or larger mixing bowl that is smeared with about 1
- tablespoon of herbed or plain olive oil. Flip the dough over to
- coat both sides. Tuck the bottom in forming a smooth ball.
- Cover and place in the fridge overnight.
Portuguese Sweet Bread
By broots
This soft, sweet bread, subtly flavored with both lemon and vanilla, makes delicious toast (or French toast)
- 1/2 cup milk
- 4 tablespoons butter, cut into pats
- 1/3 cup sugar
- 1 1/4 teaspoons salt
- 3 1/4 cups King Arthur Unbleached All-Purpose Flour
- 1 tablespoon instant yeast, SAF Gold instant yeast preferred
- grated peel (zest) of 1 medium lemon
- 2 large eggs + 1 large egg yolk, white reserved
- 2 teaspoons vanilla extract
Crunchy Almond Granola
By broots
Heat oven to 350°F. Line 2 rimmed baking sheets with nonstick foil
- 1/2 cup(s) packed light brown sugar
- 1/4 cup(s) canola oil
- 1 teaspoon(s) pure vanilla extract
- 1 teaspoon(s) kosher salt
- 4 cup(s) old-fashioned oats
- 1 cup(s) almonds, coarsely chopped
- 1/2 cup(s) sunflower seeds or pepitas (hulled pumpkin seeds)
Magnolia Vanilla Cupcakes
By broots
Source: More from Magnolia by Allysa Torey
- 1 1/2 cups self-rising flour
- 1 1/4 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, softened
- 2 cups sugar
- 4 large eggs, at room temperature
- 1 cup milk
- 1 teaspoon vanilla extract
Homemade Nutty Vanilla Granola
By broots
Position rack in middle of oven and preheat oven to 375o F
- 4 cups old-fashioned oats (not instant)
- 1/2 cup sliced almonds
- 1/2 cup chopped walnuts
- 1/2 cup chopped pecans
- 1/2 cup sunflower seeds
- 1 teaspoon cinnamon
- 1/2 teaspoon salt
- 1/2 cup packed light brown sugar
- 1/2 cup honey
- 1/3 cup vegetable oil
- 2 teaspoons vanilla extract
Glazed Apple Pie Bars
By broots
In a large bowl, combine flour, salt and baking powder
- FILLING:
- 4 cups all-purpose flour
- 1 teaspoon salt
- 1 teaspoon baking powder
- 1 cup shortening
- 4 egg yolks
- 2 tablespoons lemon juice
- 8 to 10 tablespoons cold water
- 7 cups finely chopped peeled apples
- 2 cups sugar
- 1/4 cup all-purpose flour
- 2 teaspoons ground cinnamon
- Dash ground nutmeg
- GLAZE:
- 1 cup confectioners' sugar
- 1 tablespoon 2% milk
- 1 tablespoon lemon juice
Nutty Caramel Thumbprint Cookies
By broots
Make Ahead Tips Baked, unfilled cookies can be frozen for 1 month or stored at room temperature for 5 days
- FOR THE COOKIES
- 8 oz. (16 Tbs.) unsalted butter, at room temperature
- 2-1/2 oz. (2/3 cup) confectioners’ sugar
- 1-1/2 tsp. pure vanilla extract
- 1/2 tsp. table salt
- 10 oz. (2-1/4 cups) all-purpose flour
- FOR THE CARAMEL FILLING
- 22 small caramels (6 oz.), such as Kraft brand
- 3 Tbs. heavy cream
- 1-1/2 oz. (1/3 cup) finely chopped pecans, lightly toasted
Vanilla Bean Ice Cream (French-Style)
By broots
Combine the milk, sugar, 1 cup of the cream, and the salt in a medium saucepan
- 1 cup whole milk
- 3/4 cup sugar
- 2 cups heavy cream, divided
- Pinch of salt
- 1 vanilla bean, split lengthwise
- 6 large egg yolks
- 1 tsp. vanilla extract
Peter Reinhart's Napoletana Pizza Dough Recipe
By broots
from The Bread Baker's Apprentice
- 4 1/2 cups (20.25 ounces) unbleached high-gluten, bread, or all-purpose flour, chilled
- 1 3/4 (.44 ounce) teaspoons salt
- 1 teaspoon (.11 ounce) instant yeast
- 1/4 cup (2 ounces) olive oil (optional)
- 1 3/4 cups (14 ounces) water, ice cold (40°F)
- Semolina flour OR cornmeal for dusting
Coke Pork in a Crock Pot
By broots
i beg you to try this just once
- 3-4 lb. picnic pork roast
- 1 can of coke (not diet)
- 1 package Lipton's Onion Soup Mix
- 1 large onion sliced thick