Challah

Bread. I love bread!

Challah

Challah 1  Challah Rolls

1¾ cups warm water (approx 110°)
2 Tbl dry yeast
3 Tbl sugar
½ cup honey
2 Tbl oil
4 eggs, beaten
1 Tbl salt
8-9 cups bread flour

In bowl of stand mixer, pour warm water, sprinkle yeast over water, and then sprinkle sugar over yeast. Let sit for 5 minutes or until bubbly. Add honey, oil, eggs, and salt. Add flour 1 cup at a time. Add enough flour to make dough that just comes together and starts to pull away from sides of bowl. Knead. Turn dough out into greased or sprayed bowl, turn dough over to coat. Cover with towel and let rise in warm place 1-1½ hours until doubled. Punch down, turn out onto floured surface, and divide in half. At this point you can make two loaves, one loaf and 16 rolls, or 32 rolls.

To make a loaf: Take one half of the dough, divide into four equal parts. Roll each part into an 18″ long rope. I braid my loaf on my greased or silpat lined baking sheet because I don’t like to move it after it is braided. Put the four long dough ropes on the baking sheet side by side. At one end, pinch the four ropes together. Start braiding by taking the rope on the far left, go under two ropes to the right, and back over one rope to the left, lay it down. Take the rope on the far right, go under two ropes to the left, and back over one rope to the right, lay it down. Back to the rope on the far left, go under two ropes to the right, and back over one rope to the left, lay it down. Back to the rope on the far right, go under two ropes to the left, and back over one rope to the right, lay it down. Continue until you are at the end and pinch ends together. Cover and let rise about 30-45 minutes. Gently brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake in preheated 350° oven for 30-35 minutes.

To make rolls: Take one half of the dough, divide evenly into 16 pieces. Roll each piece into a 18″ long skinny rope. Twist and turn and wrap the rope around itself to make each roll. I wish I had some exact way of doing this but I’m not willing to take the time. ;o) I consider each roll a work of art. Place on greased or silpat lined baking pan. Continue until you have shaped all the rolls. Cover and let rise about 30 minutes. Gently brush with egg wash and sprinkle with poppy seeds or sesame seeds. Bake in preheated 350° oven for 12-15 minutes.

 

Crustless Coconut Custard Pie

So easy and delicious. A quick dessert to make for pop-in guests or add to your holiday menu.

Crustless Coconut Custard Pie

1 (14 oz) can sweetened condensed milk
1½ cups water
1/3 cup baking mix (Bisquick or the like)
3 eggs
1/4 cup butter, softened
1½ tsp vanilla
1 cup flaked coconut

Preheat oven to 350°. In blender, combine sweetened condensed milk, water, baking mix, eggs, butter, and vanilla. Blend on low speed 3 minutes. Pour into sprayed 9″ deep dish or 10″ pie plate; let stand 5 minutes. Sprinkle coconut evenly over top. Bake 35-40 minutes or until knife inserted near edge comes out clean (will still be a bit jiggly in the center but firms up as it cools). Serve warm or cooled. A big dollop of sweet whipped cream on top would be great! Refrigerate leftovers.

One Year Ago: Peanut Butter Brownie Pie Peanut Butter Brownie Pie

Two Years Ago: Biscoff Cookie Cupcakes Biscoff Cookie Cupcakes w:Biscoff Cookie Spread Buttercream

Three Years Ago: Iced Molasses Cookies Iced Molasses Cookies

Four Years Ago: Pumpkin Sweet Rolls Pumpkin Sweet Rolls

Baked Frittata

This is a perfect throw together, use what you’ve got in the fridge and pantry kind of dinner (or breakfast or brunch). Use the basic recipe and add ingredients and spices to taste. It can be meatless or not, make the full recipe for a 13″x9″ pan or half it in a smaller dish for fewer servings, it’s all up to you!

Baked Frittata

12 eggs
1/2 cup flour
1/2 baking powder
1 tsp salt (or season salt)
fresh ground pepper
fresh herbs, chopped or spices (optional)

Some ideas for added ingredients (this is what I did): Sauté onion, peppers, spinach. Browned sausage and/or bacon. Grated Swiss and sharp cheddar cheese. Diced tomato. Chopped green chilies. Sliced or chopped olives.

Preheat oven to 350°. Sauté vegetables if using. In large bowl, whisk together eggs, flour, baking powder, salt, pepper, and other herbs or spices. Stir in all other ingredients. Pour into well sprayed 13″x9″ pan. Bake 35-45 minutes, until set in center. Remove from oven and let cool and set up for about 10 minutes. We also like a little salsa on top!

One Year Ago: Chewy Peanut Payday Bars Chewy Peanut Payday Bars

Two Years Ago: Frosted Almond Oatmeal Cookies Frosted Almond Oatmeal Cookies

Three Years Ago: Creamy Lemon Oat Bars Creamy Lemon Oat Bars

Four Years Ago: Dinner Rolls with a Twist Dinner Rolls with a Twist

Bacon, Tomato and Cheddar Breakfast Bake with Eggs

My husband and I had this for dinner tonight and loved, loved, loved it! Amazing flavors all baked together and what great presentation. This would be a wonderful addition for a special occasion breakfast, brunch or just because! The recipe comes from foodandwine.com.

Bacon, Tomato, & Cheddar Bake

Bacon, Tomato, Cheddar Bake 2

1 lb white artisan bread, cut into 1″ cubes
1/4 cup extra-virgin olive oil
1 lb sliced applewood smoked bacon, cut into 1/2″ pieces
1 large onion, halved and thinly sliced
1 (28 oz) can whole Italian tomatoes, drained, chopped and patted dry*
8 oz extra-sharp cheddar, shredded
8 oz Monterey Jack cheese, shredded
2 Tbl snipped chives
1¾ cups chicken broth
8 large eggs (or 6, your choice)

Preheat oven to 350. In large bowl, toss bread with olive oil and spread on large rimmed baking sheet.  Bake for 20 minutes, tossing once, until bread is golden and lightly crispy. Leave oven on.

Meanwhile, in large skillet, cook bacon until crisp.  Transfer bacon to paper towels to drain: reserve 2 Tbl of fat in skillet. Add onion to skillet and cook until softened. Add tomatoes and cook until liquid is evaporated, about 3 minutes.

Return toasted bread cubes to the large bowl.  Add contents of skillet, bacon, shredded cheddar, shredded Monterey Jack, chives and broth. Stir until bread is evenly moistened.  Spread mixture in sprayed 9″x13″ baking dish and cover with lightly foil.

Bake for 30 minutes.  Remove foil and bake until top is crispy, about 15 minutes longer. Remove baking dish from oven and using a ladle, press indentations into bread mixture (you can do 6 or 8). Crack an egg into each indentation. Return dish to oven and bake for about 15 minutes, until egg whites are set but yolks are still runny. Cook longer if you do not want runny yolks. Serve right away while it’s warm.

*I used a 28 oz can petite diced tomatoes, works great and no chopping needed.

One Year Ago: Happy St. Patrick’s Day Double Frosted Dark Chocolate Mint Cupcakes

Two Years Ago: Strawberry Malt Cookies Strawberry Malt Cookies

Three Years Ago: Caramel Walnut Dream Bars Caramel Walnut Bars

Chile Relleno Casserole

An easy casserole to put together for a quick flavorful dinner. Cheese filled green chilies in a fluffy egg mixture, spicy, cheesy goodness!

Chile Relleno Casserole

2 (10 oz) cans whole green chilies
6 oz Monterey Jack cheese, cut into strips
8 eggs
2/3 cup milk
1 cup flour
1 tsp baking powder
1½ cups cheddar cheese, shredded

Preheat oven to 350º. Spray a 9″x13″ baking dish with nonstick spray. Drain cans of green chilies. Insert a strip of cheese into each whole chili. Place in baking dish. When all chilies have been filled with cheese and are in the baking dish, whisk together eggs, milk, flour and baking powder in a bowl. Beat until thoroughly combined and smooth. Pour egg mixture over chilies and sprinkle cheddar cheese evenly over top of egg mixture. Bake for 30-35 minutes until egg is puffy, cheese is bubbly, and center is set. Let sit for 5 minutes, slice into squares and serve with salsa and sour cream if desired.

Recipe from yummyhealthyeasy.com

One Year Ago: Very Versatile Cookies Very Versatile Perfect Cookies

Two Years Ago: Baked Spasagna Baked Spasagna

Three Years Ago: Reuben Sandwich Ring Reuben Sandwich Ring

Sausage & Potato Breakfast Casserole

I am not big on breakfast, I rarely eat in the morning. Yes, they (don’t know who they are) say it’s the most important meal of the day. I figure if I am not hungry, why consume the calories? But, on rare occasions when I do eat breakfast, I love something like this sausage and potato breakfast casserole. Anything with sausage in it is usually alright with me, add peppers and green chilies that’s even better. Add mushrooms, tomatoes, substitute a different cheese, use ham or bacon instead of sausage, add different spices…make it your way.

Sausage & Potato Breakfast Casserole

Sausage & Potato Breakfast Casserole 2

2 Tbl olive oil
1 lb ground sausage
1/2 cup chopped onion
1/2 cup chopped bell pepper
1 bag frozen hash browns with peppers
1 can green chilies
1 cup cottage cheese
2 cups shredded sharp cheddar cheese
8 eggs
1 tsp salt
dash white pepper
1 Tbl dried basil leaves
1 Tbl dried parsley flakes

Preheat oven to 350°. Brown sausage in olive oil, drain. Add onion and peppers to skillet, cook until veggies are tender, remove from heat. In large bowl, combine hash browns, green chilies, cottage cheese, and shredded cheese. Stir in sausage mixture, Spread into sprayed 9″x13″ baking pan. In another bowl, whisk together eggs, salt, pepper, basil, and parsley, pour over potato mixture in pan. Bake for 50-60 minutes, until egg is set. Remove from oven and let sit 10 minutes before serving. Can be put together the night before, covered, refrigerated, and baked in the morning. Keep leftovers in the fridge, it is delicious warmed up in the microwave the next day.

One Year Ago: Orange Cranberry Scones with Orange Glaze Orange Cranberry Scones

If you are interested in Demarle bakeware and kitchen tools such as the Silpat & Perforated Baking Sheet please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Baked Sausage & Cheese Omelet

This is quickly put together and popped in the oven for a busy evening meal.  A spin-off from a recipe at allrecipes.com.  I did not want to use a 13″x9″, too big for us tonight, so this is a scaled down version for a 9″ deep dish pie plate.  Their recipe uses ham, I substituted sausage, either way…yummy!

                       

4 slices white bread, cut into cubes
1 cup shredded cheddar cheese
1 pkg (4 oz) precooked sausage crumbles
1 cup milk
4 eggs
2 Tbl chili sauce (or dash hot sauce) optional
2 green onions, chopped
salt & pepper

Preheat oven to 350°.  Spray 9″ deep dish pie plate with non-stick spray.  Place half of bread cubes on bottom of pie plate.  Sprinkle half of sausage evenly over bread.  Sprinkle half of cheese evenly.  Repeat with remaining bread cubes, sausage, and cheese.  In another bowl, whisk together milk, eggs, chili sauce, green onion, salt, and pepper.  Pour mixture in pan over other ingredients (sprinkle more cheese on top if desired).  Place pie plate on baking sheet with rim and place in oven.  Pour boiling water into baking sheet and bake for about 40 minutes or until puffy and eggs have set.

One Year Ago Today:  Graham Cracker Dream Bars

If you are interested in Demarle bakeware & kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

 

Onion Potato & Feta Oven Omlette

We have had this twice for dinner this week, just switch up the ingredients!  Easy to throw together and a little different taste depending on what you add or take away.  First night we had onion, potato, and feta cheese, the second night onion, peppers, ham, and feta, both good.  Change up the type of herbs, cheese, meat and/or vegetable to make all different flavor combinations.  I love the ease of frozen chopped onion, frozen peppers, and frozen hash browns, always on hand for quick meals.

1 cup chopped onion
1 cup small cubed potato (can use shredded)
1 cup chopped bell peppers
1/2-3/4 cup crumbled feta cheese
8 large eggs
3/4 cup whipping cream (or half & half or milk)
1 Tbl fresh thyme
salt & pepper

Preheat oven to 375°.  Spray fry pan with non-stick spray (or can use oil and/or butter) and saute onion, potato, and peppers until browned and tender.  Place veggies in bottom of sprayed 9″ pie plate, round or square pan, I use a Demarle mold (no spray or prep necessary).  Whisk together eggs, cream, thyme, and salt & pepper.  Pour over veggies in pan.  Bake for 20-25 minutes or until center is just set.

If you are interested in Demarle bakeware and kitchen tools please visit mydemarleathome.com/kristenparker or simply click on the Demarle at Home logo below.

Hamwiches on Homemade Buns

This is a family favorite for dinner.  It combines lots of great flavors in a bun all warm and melted together!

Hamwiches

Buns:
1¾ cup warm water (approx. 110°)
3 tsp yeast
3 Tbl sugar
3 Tbl oil
4 2/3 cup flour
1 tsp salt

In large bowl for mixer, sprinkle yeast over warm water, and sprinkle sugar over yeast.  Let proof until foamy.  Mix in oil, flour, and salt.  Knead.  Place in sprayed bowl, cover and let rise until double, about 1 hour.  Roll out and cut out buns (Makes about 16 4″ buns), place on baking sheets and cover to let rise about 1/2 hour.  Bake in a preheated 375° oven for 15 minutes or until golden brown.  Cool.

Hamwich Filling:
1 (14 oz) turkey kielbasa, beef kielbasa, or ham, your favorite precooked meat, cubed
2 cups shredded cheddar cheese
1 (3.8 oz) can sliced olives, drained
1/3 cup finely chopped onion
4 hard boiled eggs, chopped
1/3 cup mayonnaise
1/2 cup chili sauce
1/2 tsp celery salt

Mix together turkey, cheese, onion, olives and eggs.  In separate small bowl mix mayo, chili sauce and celery salt, stir into turkey mixture.  Spread on sliced buns.  Wrap in foil, individually or in a group on a baking sheet and bake in preheated 400° oven for 15 minutes.