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‘Bread’ Category

  1. Bloomin’ Onion Bread

    February 3, 2012 by Jarrett

    Here’s a “take-off” on a favorite appetizer, mate !

     

    BLOOMIN’ ONION BREAD

    Serves: 6-8 | Difficulty Level: 1 (of 5) | Prep Time: 5 Minutes | Ready In: 30 Minutes

     

    INGREDIENTS:

    • 1 unsliced loaf sourdough bread
    • 12-16 ounces Monterey Jack cheese, thinly sliced
    • 1/2 cup butter, melted
    • 1/2 cup finely diced green onion
    • 2 teaspoons poppy seeds

     

    PROCEDURE:

    • Preheat oven to 350 degrees.
    • Cut the bread lengthwise and widthwise without cutting through the bottom crust. This can be a little tricky going the second way but the bread is very forgiving.
    • Place on a foil-lined baking sheet.
    • Insert cheese slices between cuts.
    • Combine butter, onion, and poppy seeds.
    • Drizzle over bread.
    • Wrap in foil; place on a baking sheet.
    • Bake at 350 degrees for 15 minutes.
    • Unwrap the bread and bake 10 more minutes, or until cheese is melted.

     

    We will consider this to be the “savory” edition of Monkey Bread !

     

    Enjoy,

    Chef Phil

    Category Appetizers & Party Food, Bread, Recipes | Tags: ,, | No Comments

  2. Monkey Bread Recipe

    January 3, 2012 by Jarrett

    When planning the menu for the ever important Super Bowl party you need a good mix of sweet and savory fare. This gets my vote for sweet every year.

     

    MONKEY BREAD

    Serves: 12-15 | Difficulty Level: 1 (of 5) | Prep Time: 15 Min. | Ready In: 1 Hour

     

    INGREDIENTS:

     

    • 3 (12 ounce) packages refrigerated biscuit dough
    • 1 cup white sugar
    • 2 teaspoons ground cinnamon
    • 1/2 cup margarine
    • 1 cup packed brown sugar
    • 1/2 cup chopped walnuts (optional)
    • 1/2 cup raisins

     

    PROCEDURE:

     

    • Preheat oven to 350 degrees F
    • Grease one 9 or 10 inch tube/Bundt pan.
    • Mix white sugar and cinnamon in a plastic bag.
    • Cut biscuits into quarters.
    • Shake 6 to 8 biscuit pieces in the sugar cinnamon mix.
    • Arrange pieces in the bottom of the prepared pan.
    • Continue until all biscuits are coated and placed in pan.
    • If using nuts and raisins, arrange them in and among the biscuit pieces as you go along.
    • In a small saucepan, melt the margarine with the brown sugar over medium heat.
    • Boil for 1 minute.
    • Pour over the biscuits.
    • Bake at 350 degrees F for 35 minutes.
    • Let bread cool in pan for 10 minutes, then turn out onto a plate.  Do not cut !

     

    If you ever wondered how it gets it’s name…..just stand back and watch the people eat it! For an added Superbowl flair try this recipe in our Stadium Shaped Bundt Pan.

    Enjoy,

    Chef Phil

    Category Appetizers & Party Food, Bread, Recipes | Tags: , | No Comments

  3. Overnight Eggnog French Toast Crunch Recipe

    December 22, 2011 by Jarrett

    This is a nearly effortless breakfast dish, slices of French bread soak overnight in an eggnog-cranberry mixture. Just before baking, they’re sprinkled with a streusel topping, which turns into a crunchy, golden brown crust.

     

    OVERNIGHT EGGNOG FRENCH TOAST CRUNCH

    Serves: 8 | Difficulty level: 1 (of 5) | Prep Time: 45 Min. | Ready In: < 1 Hour*
    * After overnight rest

     

    INGREDIENTS:

    BREAD:

    • 1 (20×2 1/2-inch) baguette, cut diagonally into 18 to 20 slices (1 inch)
    • 4 eggs, slightly beaten
    • 1 cup purchased eggnog
    • 1/2 cup milk
    • 1/4 teaspoon ground nutmeg
    • 1 cup fresh or frozen cranberries

    TOPPING:

    • 1/4 cup butter, chilled, cut up
    • 1/3 cup packed brown sugar
    • 1/3 cup chopped pecans

     

    PROCEDURE:

    • Spray 13×9-inch glass baking dish with cooking spray.
    • Arrange bread in single layer in dish.
    • Whisk eggs, eggnog, milk and nutmeg in medium bowl; pour over bread.
    • Let stand 30 minutes.
    • Turn bread; sprinkle with cranberries.
    • Cover and refrigerate overnight.
    • Heat oven to 400°F.
    • With pastry blender or two knives, cut butter into brown sugar in medium bowl.
    • Turn bread; sprinkle with brown sugar mixture.
    • Bake 15 minutes; sprinkle with pecans.
    • Bake an additional 10 to 15 minutes or until golden brown.

     

    Pop this into the oven on Christmas morning, go open a few presents and sit down to a wonderful breakfast.

    Enjoy,

    Chef Phil

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  4. Rum and Raisin Bread Pudding with Rum Sauce

    November 4, 2011 by Jarrett


    A special request from a friend of a special friend.

     

    RUM & RAISIN BREAD PUDDING w/ RUM SAUCE

    Serves: 6 | Difficulty Level: 1 (of 5) | Prep Time: 15 Minutes | Ready In: < 2 Hours

     

    Bread Pudding:

    INGREDIENTS:

    • 1/4 cup raisins
    • 1/4 cup dark rum
    • 8 oz bread, cubed
    • 1 cup milk
    • 4 eggs
    • 1/2 cup sugar
    • 1/4 tsp nutmeg

    PROCEDURE:

    • Pour the rum over the raisins and allow to soak for 10 minutes.
    • Strain and reserve the liquid.
    • Whisk together the milk, eggs, sugar, reserved rum, and nutmeg.
    • Pour over the cubed bread and toss well.
    • Transfer to a greased 8” baking dish and sprinkle the rum-soaked raisins on top.
    • Cover with plastic wrap and refrigerate for 30 minutes.
    • Bake at 350 oF for 40 to 45 minutes.
    • Serve warm drizzled with Rum Sauce (see recipe below.)

    Rum Sauce:

    INGREDIENTS:

    • 2 tbsp butter
    • 1/2 cup brown sugar
    • 1 cup evaporated milk
    • 1/2 tsp cornstarch
    • 1/4 dark rum

    PROCEDURE:

    • Melt the butter and sugar over medium heat until smooth.
    • Whisk the cornstarch into the evaporated milk and pour into the sugar and butter mixture.
    • Mix well and cook for a further 15 to 20 minutes until thickened.
    • The sauce will continue to sticken slightly after cooking.

    Enjoy,
    Chef Phil

      Hope this is what you were looking for Becky!


    Category Appetizers & Party Food, Bread, Recipes, Sweets -N- Treats | Tags: ,,, | No Comments

  5. Apple Raisin Bread Pudding

    September 29, 2011 by Jarrett


    Got apples?

     

    APPLE RAISIN BREAD PUDDING

    Serves: 6-8 | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: < 2 Hours

     

    INGREDIENTS:

    • 2 tablespoons butter
    • 2 cups (about 2 medium) chopped cored cooking apples
    • 3 cups(about 3 slices) day-old bread cubes
    • 1/2 cup raisins
    • 4 eggs
    • 2 cups skim or low-fat milk
    • 1/3 cup firmly-packed brown sugar
    • 3/4 teaspoon pumpkin pie spice
    • whipped cream, whipped topping or ice cream, optional

    PROCEDURE:

    • In a small saucepan heat butter and stir in the chopped apples.
    • Cover and cook over medium heat, stirring occasionally, until slightly soft, about 5 to 7 minutes.
    • In shallow 1 1/2-quart casserole lightly toss together apples with day old bread and raisins.
    • In a medium bowl beat together eggs, milk, brown sugar, and pumpkin pie spice.
    • Mix until the sugar is dissolved.
    • Pour over apple mixture.
    • Cover and refrigerate several hours or overnight.
    • Bake in preheated 350 F oven until knife inserted near center comes out clean about 45 to 55 minutes.

    Enjoy,
    Chef Phil

      Whipped topping, flavored whip cream or better yet, ice cream completes this Autumn classic…


    Category Bread, Recipes, Sweets -N- Treats | Tags: ,,,, | No Comments

  6. Blueberry Zucchini Bread

    September 15, 2011 by Jarrett


    One more to use up the zucchini, promise!

     

    BLUEBERRY ZUCCHINI BREAD

    Serves: Makes 2 loaves | Difficulty Level: 1 (of 5) | Prep Time: 10 Minutes | Ready In: 1 1/2 Hour

     

    INGREDIENTS:

    • 3 eggs (lightly beaten)
    • 1 cup vegetable oil
    • 3 teaspoons vanilla extract
    • 2 ¼ cups white sugar
    • 2 cups shredded zucchini
    • 3 cups all-purpose flour
    • 1 teaspoon salt
    • 1 teaspoon baking powder
    • ¼ teaspoon baking soda
    • 1 tablespoon ground cinnamon
    • 1 pint fresh blueberries

    PROCEDURE:

    • Pre-heat the oven to 350 degrees and lightly grease 4 mini-loaf pans (or 2 regular loaf pans)
    • In a large bowl beat eggs, oil, sugar and vanilla.
    • Fold in shredded zucchini.
    • Beat in flour, salt, baking powder, baking soda and cinnamon.
    • Gently fold in blueberries.
    • Pour mixture into loaf pans (dividing batter evenly into each).
    • Bake for 50 minutes or until a tooth pick inserted into the center of each loaf comes out clean. Allow bread to cool for 20 minutes, remove from loaf pans and finish cooling on wire racks.

    Enjoy,
    Chef Phil

      Great way to get the kids to eat their veggies…


    Category Bread, Recipes, Vegetable Dishes | Tags: ,, | No Comments

  7. ZUCCHINI-WALNUT LOAF RECIPE

    July 15, 2011 by Daniel


    Some more ideas on what to do with the garden’s yield.

     

    ZUCCHINI-WALNUT LOAF RECIPE

    Serves: Makes 2 mini-loaves Difficulty Level: 1 (of 5) Prep Time: 30 Minutes Ready In: 1 Hour 15 Minutes

     

    INGREDIENTS:

    •3/4 cup whole-wheat flour
    •3/4 cup all-purpose flour
    •1 teaspoon baking powder
    •1/4 teaspoon salt
    •1 teaspoon ground cinnamon
    •1/4 teaspoon ground nutmeg
    •2 large egg whites, at room temperature
    •1 cup sugar
    •1/2 cup unsweetened applesauce
    •2 tablespoons canola oil
    •1 cup grated zucchini, lightly packed (about 8 ounces)
    •2 tablespoons chopped walnuts

    PROCEDURE:

    •Preheat oven to 350 degrees F.
    •Coat 2 mini 6-by-3-inch loaf pans with cooking spray.
    •Whisk whole-wheat flour, all-purpose flour, baking powder, baking soda, salt, cinnamon and nutmeg in a large bowl.
    •Whisk egg whites, sugar, applesauce, oil.
    •Stir in zucchini.
    •Make a well in the dry ingredients; slowly, mix in the zucchini mixture with a rubber spatula.
    •Fold in walnuts. (Do not overmix).
    •Transfer the batter to the prepared pans.
    •Bake the loaves until a toothpick comes out almost clean, 40 to 45 minutes.
    •Cool in the pan on a wire rack for about 5 minutes, then turn out onto the rack to cool completely.

    Enjoy
    Chef Phil

     Make plenty while the zucchini is around, this recipe freezes well and makes wonderful gift baskets.


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  8. SALSA CORNBREAD RECIPE

    July 14, 2011 by Daniel


    A nice moist vegetable-studded cornbread. It makes a fine accompaniment to stews, chilis or breakfast eggs.

     

    SALSA CORNBREAD RECIPE

    Serves: 10 Difficulty Level: 1 (of 5) Prep Time: 35 Minutes Ready In: Less than an Hour

     

    INGREDIENTS:

    •1 cup all-purpose flour
    •1/2 cup whole-wheat flour
    •1/2 cup cornmeal
    •2 teaspoons baking powder
    •1/2 teaspoon salt
    •Freshly ground pepper to taste
    •3 large eggs, lightly beaten
    •1/2 cup buttermilk
    •1 tablespoon butter, melted
    •1 tablespoon honey
    •1/2 cup drained canned corn kernels
    •1 small onion, diced
    •1/2 cup chopped tomato
    •1 clove garlic, minced
    •1 jalapeno pepper, seeded and minced
    •1/2 cup grated cheddar cheese

    PROCEDURE:

    •Preheat oven to 425° F. Place a 9-inch cast-iron skillet (or similar ovenproof skillet,) in the oven to heat.
    •Whisk all-purpose flour, whole-wheat flour, cornmeal, baking powder, salt and pepper in a large mixing bowl.
    •Whisk eggs, buttermilk, butter and honey in a medium bowl.
    •Add the egg mixture to the dry ingredients; mix with a rubber spatula.
    •Stir in corn, onion, tomato, garlic and jalapeno.
    •Remove the skillet from the oven and coat it with cooking spray. Pour in the batter, spreading evenly.
    •Sprinkle cheese over the top.
    •Bake the cornbread until golden brown and a knife inserted into the center comes out clean, 20 to 25 minutes.
    •Serve warm.

    Enjoy
    Chef Phil


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  9. HOMEMADE FOCCACIA BREAD RECIPE

    July 11, 2011 by Daniel


    A very versatile recipe for a bread by itself or to build on.

     

    HOMEMADE FOCACCIA BREAD RECIPE

    Serves: 12 Difficulty Level: 1 (of 5) Prep Time: 25 Minutes Ready In: Less than an Hour and a Half

     

    INGREDIENTS:

    •3 1/2 cups all-purpose flour
    •1 teaspoon white sugar
    •1 teaspoon salt
    •1 tablespoon active dry yeast
    •1 cup water
    •2 tablespoons vegetable oil
    •1 egg
    •3 tablespoons olive oil
    •1 teaspoon dried rosemary, crushed

    PROCEDURE:

    •Combine 1 cup flour, sugar, salt, and yeast. Mix well.
    •Heat water and vegetable oil until warm, and add to yeast mixture along with the egg.
    •Blend with an electric mixer at low speed until moistened.
    •Beat for 2 additional minutes.
    •Stir in 1 3/4 cup flour while beating, until dough pulls away from side of bowl.
    •Knead in 3/4 cup flour on floured surface.
    •Cover dough with a bowl, and let sit for 5 minutes.
    •Place dough on a greased baking sheet.
    •Roll out to 12 inch circle.
    •Cover with greased plastic wrap and a cloth towel.
    •Place in a warm place for 30 minutes.
    •Uncover dough, and poke holes in it with a spoon handle at 1 inch intervals.
    •Drizzle olive oil on dough, and sprinkle with crushed rosemary.
    •Bake at 400 degrees F for 17 to 27 minutes, until just golden.
    •Remove from baking sheet, and cool on rack.

    Enjoy
    Chef Phil

     As I said in the beginning, this is wonderful by itself but can be used as a base for a homemade pizza or as the bread in a Cuban sandwich.


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  10. IRISH SODA BREAD RECIPE

    March 9, 2011 by Daniel


    As promised the Irish soda bread recipe to accompany the stew…

     

    IRISH SODA BREAD RECIPE

    Serves: 6-8 Difficulty Level: 1 (of 5) Prep Time: 15 Minutes Ready In: 1 ½ Hours

     

    INGREDIENTS:

    •1/2 cup white sugar
    •4 cups all-purpose flour
    •2 teaspoons baking powder
    •1 teaspoon baking soda
    •3/4 teaspoon salt
    •3 cups raisins
    •1 tablespoon caraway seeds

    •2 eggs, lightly beaten
    •1 1/4 cups buttermilk
    •1 cup sour cream

    PROCEDURE:

    •Preheat oven to 350 degrees F
    •Grease a 9 inch round cast iron skillet or a 9 inch round baking or cake pan.
    •In a mixing bowl, combine flour (reserving 1 tablespoon), sugar, baking powder, baking soda, salt, raisins and caraway seeds.
    •In a small bowl, blend eggs, buttermilk and sour cream.
    •Stir the liquid mixture into flour mixture just until flour is moistened.
    •Knead dough in bowl about 10 to 12 strokes. (dough will be sticky)
    •Place the dough in the prepared skillet or pan and pat down.
    •Cut a 4×3/4 inch deep slit in the top of the bread.
    •Dust with reserved flour
    •Bake in a preheated 350 degrees F. oven for 65 to 75 minutes.
    •Let cool and turn bread onto a wire rack.

    Enjoy
    Chef Phil

     Look for some “European” style butter to go with this for the true taste of Ireland.


    Category Bread, Recipes | Tags: ,,,,,,,,, | 1 Comment

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