Kookie Palace

cookie recipes, food, gardening

Candied Lemon Slices November 28, 2013

Filed under: Desserts,Other Food — pimom @ 20:33
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Candied Lemon

Thinly slice a lemon.  It is ok to use a lemon without the rind (zest).  Take out any seeds.

Boil enough water to cover the lemon slices.  Add lemon slices to the water and boil for less than a minute.  Drain and rinse with cold water.

Bring 1/2 cup water and 1/2 cup sugar to boil, while stirring.  Add the lemon slices, in a single layer.  Simmer for 40 minutes.

Place lemon slices on parchment paper.  Sprinkle both sides with granulated sugar.

Eat as is or use as a garnish.

 

Herb Foccacia Bread August 10, 2012

Filed under: Other Food — pimom @ 08:51
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Herb Foccacia Bread

This is a great appetizer for summer get togethers.  It is a delicious way to use fresh herbs and tomatoes from your garden.  It is versatile just by switching the topping.  Since it is tasty hot or at room temperature, it can be made the day before.  If you do not use mozzarella as a topping, you can cut the bread up, and throw it into a plastic bag to take to a potluck.  Enjoy!

Herb Foccacia Bread

5 ½ cups of flour

2 teaspoons salt

2 teaspoons sugar

2 packages of active dry yeast

2 teaspoons of garlic powder

4 teaspoons of dried Italian herbs (oregano, basil, and thyme)

black pepper or red pepper flakes to your liking

4 tablespoons olive oil

2 cups of water

Put all of the dry ingredients in the bowl of an electric mixer and stir together.

Using the dough hook, slowly add the olive oil, followed by the water.

After the dough no longer sticks to the side of the bowl, allow the mixer to knead the dough for a few more minutes.

Place the dough in a lightly oiled bowl and cover with a damp cloth.  Let the dough rise in a warm place for about a half an hour.

Preheat your oven to 425 degrees.

Punch down the dough and divide in into two balls.  Grease two cookie sheets.  Pull, stretch, and/or pat the dough into a rectangle onto the cookie sheets.

Brush the dough with olive oil.  Top with your favorite topping.   I use parmesan cheese, fresh basil, and sliced tomatoes.  Olives, pesto, garlic, rosemary, crushed red pepper flakes, and mozzarella can also be great toppings.

This bread can be eaten fresh out of the oven, or at room temperature.

 

Blueberry Lemon Bread August 8, 2012

Blueberry Lemon Bread

This is one of my most requested items.  I often make it for brunch or work meetings.  It is sweet, but not too sweet, great with coffee!  The lemon flavour is not overpowering, but adds a little depth to a simple recipe.  The blueberries can be substituted with fresh cranberries.  I like to make it as a bread, but it works great as muffins, too.  For those of you with a sweet tooth, add a lemon zest glaze or turbinado sugar on top.

Blueberry Lemon Bread

3 tablespoons softened butter

1 cup of sugar

1 egg

2 cups flour

1 teaspoon salt

1 teaspoon baking powder

1 cup milk

zest of one lemon

2 cups of blueberries

Beat butter and sugar in a mixer for about two minutes.

Sift flour, salt, and baking powder together.

Add egg to butter.

Alternately add flour mixture and milk to the butter mixture.

Add lemon zest.

Fold in blueberries.

Grease and line a loaf pan with parchment.  Bake at 350 for about 60 min., or until a toothpick comes out clean.

 

Naan Recipe September 26, 2010

Filed under: Other Food — pimom @ 18:28
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When FH and I were in London we had some wonderful Indian cuisine for dinner.  Of course, we had a side of naan with our meal.  FH thought that it was hard to make and I told him I had a great recipe.  It doesn’t taste quite as good as what you would have made in a proper tandoor oven, but it gets pretty close.

Ingredients

1 package active dry yeast

1 cup warm water

1/4 cup granulated sugar

3 tablespoons milk

1 egg, beaten

41/2 cups flour

Put yeast into a small bowl.  Add the warm water and mix with a fork.  Let stand for about ten minutes, until the yeast starts to froth.

Put the yeast mixture into a stand mixer fitted with a dough hook.  Add the sugar, milk, and egg.  Mix together briefly.  Slowly add the flour.

Mix the dough until it no longer sticks to the side of the mixer’s bowl.

Place the dough in an oiled bowl and cover with a damp cloth.  Let it rise in a warm area until the dough has doubled.  It should take about an hour.

Naan dough

Risen Naan dough

Punch down the dough.  Tear of billiard ball size portion of dough.  Place dough on an oiled cookie sheet and cover with a damp cloth. Let rise until doubled, about 1/2 hour.

Once the dough has risen, heat a cast iron skillet on the stove.

Pull the dough into an oblong shape, kind of like how you form/stretch pizza dough.

Place the dough on the hot skillet.  Cook a few minutes on each side, until nicely browned.

The naan tastes best when eaten right away.  It can be refrigerated or frozen.  If you need to reheat it, it is best to reheat it a hot cast iron pan, or under the broiler.  Reheating it in the microwave will make it soft instead of crispy.

Naan

Naan

 

BBQ Shredded Chicken Recipe July 30, 2010

Filed under: Other Food — pimom @ 13:13
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This recipe is a family favorite.  It’s one of those recipes, like my chocolate chip cookies, that I am not really sure why it is so popular, but everyone loves it.  I make this for parties and I like it because I can make it most of it a few days ahead and just heat it in a crockpot the day of the event.

  • Make however many beer can chickens you think you need a few days before the party. See the recipe in a previous post. Let them cool so that you can touch them with your fingers.  Then, shred.  This is the pain in the butt part.  It takes time, so I just park myself and the chickens in front of the TV for the duration of the process.  I know some people shred with two forks, I find it easiest for me to just use my fingers (clean ones).  I set the chicken on a large plate and pull off and discard (or munch on) the skin. Then, I just pull off large pieces, like the leg or thigh, and tear them into small pieces.  As you do this, a lot of juice should run off.  Keep this with the shredded chicken bits.  When you are done, put the shredded chicken with the juice in a large plastic bag.  Save the bones for making soup.
  • Like I said, I bake the chickens a few days before the party.  So, I refrigerate the chicken.  Whenever I open the fridge, I rotate the bag.  This moves the chicken juice around.  In a day or two, the juice has been absorbed by the chicken.  This makes for very tender and juicy chicken.  (I also stop here and use this chicken for salad topping, etc.)
  • The day of the party/event, a few hours before serving, line the bottom of a crock pot with your favorite BBQ sauce.  Mine is Sweet Baby Ray’s Sweet ‘n Spicy.  Mmmmm.  Place a layer of shredded chicken over the BBQ sauce.  Continue layering sauce and chicken.  Heat on low.  I add a little liquid sometime during the heating process so the BBQ doesn’t burn.  Beer is best, but chicken stock’ll do.
  • Serve the BBQ chicken with onion kaiser rolls, kaiser rolls, or mini corn muffins.  I like to use Jiffy corn muffing mix.  For some reason, when I make the mini muffins, everyone eats them.  When they are larger muffins or in squares hardly anyone does, go figure.
 

Cranberry Kolacz Recipe June 10, 2010

Cranberry Kolacz Recipe

BREAD:

1 cup milk

4 tablespoons butter

1/2 cup sugar

1 teaspoon salt

1/2 teaspoon allspice

1 package active dry yeast

1/4 cup warm water

3 eggs

6 cups flour

1 cup dried cranberries

TOPPING:

1 lb container small dry curd cottage cheese

2 eggs

3 tablespoons sugar

1/4 teaspoon salt

1/2 teaspoon nutmeg

  • Warm milk, I do that in a microwave.  If you’re less lazy than I, do it on the stove in a small saucepan.  Add the butter.  I usually cut the butter into pieces so it melts into the milk faster.  Add the sugar, salt, and allspice to the milk/butter.
  • Stir the yeast into the warm water in a small container.  It should bubble a bit if the yeast is good.
  • Place the milk into the bowl of a stand mixer fitted with the bread hook.  Add the yeast.  Crack the eggs into a bowl.  I do this so that it is easier to take out the random egg shell, if necessary.  Beat the eggs lightly with a fork.  Add the eggs to the milk mixture.
  • Sift 3 cups of flour.  I do this over a large bowl with a large sieve.  Those flour sifters make my hand hurt and that makes me cranky.  Slowly add the flour to the milk mixture (by now you should have the mixer going)
  • Add the cranberries.  Of course, I use the bourbon soaked cranberries as seen on a previous post.  Feel free to snack on some as you add them to the mix.
  • Sift 3 more cups of  flour and slowly add it to the mix.  Let the mixer do the work.  It is ready when it no longer stick to the sides.
  • Put the dough in a large greased bowl.  Cover the bowl with a damp kitchen towel.  Let the dough rise until doubled, about an hour.  It rises in an hour on a warm day or in a warm area of the kitchen.  When I make this bread in the winter, it seems to take forever for it to rise.  It is worth taking the time to make sure it rises, though.  It makes the bread more moist and “fluffy”, for lack of a better adjective.
  • Punch the dough down and divide it in half.  I just cut it in half with a butter knife.  Since it is a dense dough, it can be a little troublesome to try and divide it just by pulling.
  • Spray two cake pans with baking spray with flour.  I know it’s cheating, but it really saves so much time and spreads so much easier.  I take this time to bring out my inner Martha Stewart and use the time saved with the spray to cut two circles of parchment paper to line the cake pans.  This bread really likes to stick to the pans and this really helps, so it’s worth the time.  Put each half of the dough into a pan and spread it as much a possible to the edges.
  • Mix all the topping ingredients together.  This is easy to do in a large bowl with a rubber spatula.  Spread it over the bread.  It is best to spread it as close to the edges as possible.  The areas of bread not covered by the topping will brown/burn faster than the rest of the bread when baking.  Let the dough rise again until doubled.  This usually takes more than an hour for me.
  • Bake for 45min to an hour in a 350-degree oven.  Let cool on racks.  Take out of pans by cutting around the edges with a butter knife to loosen the bread from the pans.
  • This bread is slightly sweet and great for breakfast with a hot cup of coffee.  I had a lot left over the other day and made a turkey sandwich with the bread.  Mmmmm, so goooood!
 

Beer Can Chicken Recipe March 1, 2010

Filed under: Other Food — pimom @ 19:54
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Beer Can Chicken

Even though this looks somewhat barbaric and always elicits a laugh or two from GW (plus multiple butt/can jokes) this is really the tastiest way to roast a chicken. They also say that it is healthier because the excess oil drains to the bottom of the pan, but if you snack on the wings and the crispy skin aren’t all health benefits moot?  Basically, all you do is season a chicken, stick it on a can half full of beer (hopefully you drank the other half, did you learn nothing from Julia Child and Justin Wilson?), and bake it at 350 for an hour or hour and 20 minutes or so, until it reads about 160 degrees in the leg.  The trick is getting the super hot half can of beer out of the thing (and no, I don’t drink that half, though..maybe….hmmmm)

I usually season the chicken, including the cavity, with a generous amount of salt, coarse ground black pepper, and garlic powder.  I also put fresh garlic slices and sage under the skin.