Dinner Rolls Recipe

Ingredients

• 2 cups all-purpose flour, or more if needed
• 1 envelope Fleischmann’s RapidRise Yeast
• 2 tablespoons sugar
• 1/2 teaspoon salt
• 1/2 cup milk
• 1/4 cup water
• 2 tablespoons butter OR margarine

Directions

1. Combine 3/4 cup flour, undissolved yeast, sugar and salt in a large bowl. Heat milk, water and butter until very warm (120 degrees to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/4 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.
2. Divide dough into 12 equal pieces; shape into balls. Place in greased 8-inch round pan. Cover; let rise in warm, draft-free place until doubled in size, about 30 minutes.
3. Bake in preheated 375 degrees F oven for 20 minutes or until done. Remove from pan; brush with additional melted butter, if desired. Serve warm.

Seafood Quiche Recipe

Ingredients

• 1/2 lb Shrimp Or Crabmeat
• 3 lg Eggs
• 1/2 c Bisquick
• 1 1/2 c Milk
• 1/4 ts Salt
• 2 c Grated Cheese
• 1 d Tabasco Sauce
• 1/2 c Melted Butter
• 1/2 c Combination Of Chopped:
• Green Bell Peppers
• Red Bell Peppers
• Onions
• Mushrooms
• Celery
• 1 10-1/2″ Pie Shell

Directions

1. Saute‚ peppers, onions, mushrooms and celery in the melted butter. Lightly beat eggs and combine with Bisquick, milk, salt, Tabasco sauce and cheese. Add shrimp or crabmeat to mixture along with vegetables.
2. Pour into a prepared pie shell and bake in a preheated 350 F oven for 45 minutes.

Baking bread the old fashioned way

A fabulous article on my friend Bryn Rawlyk and the Night Oven Bakery in The StarPhoenix

Bryn Rawlyk starts his day while the rest of the world is sleeping.

He arrives at the bakery by 3 a.m. to build a fire in the brick oven he painstakingly built over the course of seven months. While the fire is heating the oven to a toasty 900 degrees, he forms loaves and pastries for the day.

There’s a problem at the Night Oven Bakery this morning though, which he owns with his wife Beth Cote. After days of non-stop rain, the birch, delivered yesterday, is wet.

Loud indie rock plays in the background. It helps Rawlyk relax as he works to get the fire hot enough to bake the day’s four types of bread.

“Today might be a gong show,” he smiles wryly.

That’s just the way it can go with artisan bread. Everything from the weather to the way the loaves are shaped can affect the final product.

It’s a physically demanding job. Watching Rawlyk stoke the fire is enough to break out in a sweat.

“I like work. It’s engaging,” he says. “We’re not a wholesale bakery. We’re looking to connect customers with the process of bread. Part of that is the baker being engaged.”

A gauge beside the oven’s door tells Rawlyk each section’s temperature. He then moves the fire around to get a uniform heat. When the oven is ready, the top of the nine-foot dome turns white.

“You can’t just throw bread in and take it out. You have to do it in a spiral pattern when you’re loading the bread,” explains Rawlyk.

The process begins with the grain delivered by farmers to the Night Oven’s back door. Ancient heritage Red Fife wheat comes from Marc Loiselle, an organic farmer near Vonda.

Rawlyk is almost finished building a large stone mill for the wheat. For now, a smaller mill is used for the wheat and other grains (rye, barley, spelt, kamut).

The dough is fermented at least 12 hours, before Rawlyk hand shapes each loaf. He sticks to the most basic ingredients in his artisan bread.

“That’s my interpretation — if you’re not using things to condition the dough and you’re not using things to speed up the process — the bread comes out as the flour, water, salt and the environment will determine,” he explains.

In a society where goods are expected around the clock, artisan bread’s unpredictability puts some off. It’s a one-man show at the Night Oven. Rawlyk will hire help in the future so the bread will be ready when the doors open at 7:30 a.m. For now though, it’s just him.

“People get really angry when I don’t have bread on time,” he says with a chuckle.

But then there are the majority, who appreciate what he’s doing and are willing to wait until 9 a.m. for the first loaf.

Best bakery in Saskatoon.  If you haven’t visited, you are missing out.

Easy Croissant Recipe

Ingredients

• 1 c Warm milk
• 1 t Sugar
• 1 tb Yeast
• 1 c Flour
• 3/4 c Milk, room temperature
• 1 1/2 ts Salt
• 1/4 c Sugar
• 1 Egg, beaten
• 1/2 c Butter melted and cooled
• 4 c Flour
• 1 c Cold butter
• 1 Egg, beaten with cold water

Directions

1. Stir warm milk and sugar together. Add yeast. Let stand 10 minutes. Stir well. Add flour; beat well.  Add milk, sugar and egg. Beat until smooth. Add butter; beat and set aside. 
2. In a large mixing bowl, place the 4 cups of flour and the chilled butter. Cut butter into flour until pieces are the size of beans (not too small). Pour the liquid batter into the flour mixture; stir until moistened. Cover the bowl with plastic wrap. Refrigerate for at least 4 hours or overnight. Remove from refrigerator. Press into a compact ball on a floured board and divide into 4 parts. 
3. Roll each into a circle 12″ or 16". Cut each circle into 6 or 8 pie-shaped wedges. For each croissant roll a wedge towards the point. Shape into a crescent and place on ungreased baking sheet. Let rise at room temperature until doubled. (May take 2 hours or more). Brush each with egg beaten with cold water. 
4. Preheat oven to 400 F. Place croissants in oven. 
5. Lower temperature to 350 F and bake for 15 - 20 minutes until golden. 

Makes 24 - 32.

Grilled Cheese Loaf Recipe

Ingredients

• 1 3 oz pkg cream cheese -- softened
• 2 tbsp butter or margarine -- softened
• 1 c shredded mozzarella cheese
• 1/4 c chopped green onions with tops
• 1/2 tsp garlic salt
• 1 loaf French bread -- sliced

Directions

1. In a mixing bowl, beat cream cheese and butter. Add cheese, onions and garlic salt; mix well. Spread on both sides of each slice of bread.  Wrap loaf in a large piece of heavy duty foil; seal tightly. Grill, covered, over medium coals for 8-10 minutes, turning once. Unwrap foil; grill 5 minutes longer.

Cheese Danish Recipe

Ingredients

• 2 pkgs crescent rolls
• 2 8 oz pkgs. cream cheese
• 1 cup sugar
• 1 tsp vanilla
• 1 egg yolk, save white

Directions

1. Line bottom of 9 x 13 inch pan by pressing together one package of crescent rolls.
2. Mix together, cream cheese, sugar, yolks, and vanilla. Spread over dough.
3. Top with remaining package of crescent rolls. Whisk egg whites and brush over the tops. Bake at 350 degrees for 30 minutes.
4. Optional: when cool, top with sifted powdered sugar, powdered sugar glaze, or chocolate glaze, or fruit and whipped cream.

Apple Danish Pastry Recipe

Ingredients

• 2 pk Active dry yeast
• 2 Or cakes compressed yeast
• 1/4 c Water; * see note
• 3/4 c Milk; scalded
• Sugar
• 2 ts Salt
• 1 1/3 c Butter or margarine; divided
• 1/2 ts Lemon extract
• 3 Eggs; beaten
• 4 1/2 c All-purpose flour
• 1 cn (20 ozs.) sliced apples
• 3 ts Cinnamon

Directions

1. Use very warm water (105` to 115`) for dry yeast; use lukewarm water (80` to 90`) for compressed yeast. Sprinkle dry yeast or crumbled cake into water. Let stand a few minutes, then stir until dissolved. Pour hot milk over 1/3 cup sugar, the salt and 1/3 cup butter. Cool to lukewarm. Add the yeast mixture. Stir in the lemon extract and eggs. Add the flour gradually.
2. Place the dough in a greased 9x13x2-inch pan. Chill for 1 to 2 hours. Turn the chilled dough out onto a floured surface. Roll into a rectangle 16x12-inches. Spread 1/3 cup butter or margarine over 2/3 of the dough. Fold the unspread portion of the dough over half the covered portion. Fold the 3rd section over the first 2.  Roll the dough to its original size, and repeat this process twice, using the remaining butter. Return the dough to the refrigerator, and chill overnight.
3. Next day, divide the dough in half. Roll each half into a rectangle 14x9-inches. Cut into strips 14x3/4-inches. Twist and form each strip into a spiral roll. Put a few drained apple slices in center of each. Sprinkle with the cinnamon mixed with 1/2 cup sugar. Cover. Let rise in a warm place, free from draft, until doubled in bulk. Bake in preheated 375` oven for about 12 minutes.

Makes about 2 dozen 

Mini Deep Dish Pizza Recipe

Ingredients

• ½ Olive oil, for muffin pan
• ½ All-purpose flour, for rolling
• 1 lb homemade or store-bought pizza dough, in 6 pieces
• Coarse salt and ground pepper
• shredded mozzarella (4 ounces)
• large tomato, coarsely chopped
• Desired toppings, such as cooked vegetables, pineapple and ham, or pepperoni

Directions

1. Preheat oven to 450 degrees. Lightly brush 6 standard muffin cups with oil. On a lightly floured work surface, roll out each dough piece to a 6-inch round. Fill each cup with 1 round, gently pressing dough into bottom and sides of cup. Season with salt and pepper.
2. Sprinkle each dough cup with 1 tablespoon each cheese and tomato. Add desired toppings and another tablespoon each cheese and tomato. Bake until dough is golden brown and crisp, 12 minutes. Let cool 2 minutes before removing from cups.

Boston Banana Creme Pie Recipe

Ingredients

Cake:

• 1 1/4 Cups All-Purpose Flour
• 3/4 Cup Sugar
• 2 teaspoon Baking Powder
• 1/4 teaspoon Salt
• 2/3 Cup Milk
• 1/4 Cup Melted Butter
• 1 teaspoon Vanilla Extract
• 1 Egg

Filling:

• 1/2 Cup Sugar
• 3 tablespoons All-Purpose Flour
• 1/8 teaspoon Salt
• 1 1/4 Cup Milk
• 1 Egg, -- Slightly Beaten
• 1 tablespoon Butter
• 1 teaspoon Vanilla Extract
• 3 Medium Bananas, -- Cut into 1/4 Inch Slices

Glaze:

• 1 ounce Unsweetened Chocolate
• 2 tablespoons Butter
• 1 Cup Powdered Sugar
• Dash of Salt
• 1/2 teaspoon Almond Extract
• 3 tablespoons Milk

Directions

1. Cake: Preheat oven to 350 degrees F. Grease bottom of 9 inch pie pan. Line bottom with waxed paper and grease again. In large bowl, blend on low speed, flour, sugar, baking powder, salt, milk, butter, vanilla and egg.
2. Blend until moistened. Beat 2 minutes on medium speed. Pour into pie pan.
3. Bake 20-30 minutes or until toothpick inserted in center comes out clean.
4. Cool 5 minutes. Invert on wire rack. Remove waxed paper. Cool completely.
5. Split horizontally, making 2 thin layers. Filling: in medium saucepan, mix together sugar, flour and salt. Gradually stir in milk. Boil 1 minute. Stir constantly. Blend 1/4 cup hot mixture into egg and egg mixture back into saucepan. Cook until mixture is bubbly. Stir constantly. Remove from heat.
6. Stir in butter and vanilla. Cool. Stir often. Spread half of filling on cut side of larger cake layer. Arrange banana slices on filling. Spread remaining filling on top. Top with cake layer, cut side down. Glaze: in small saucepan over low heat, melt chocolate and 2 tablespoons butter.
7. Remove from heat. Stir in powdered sugar, dash of salt, almond extract and enough milk to make spreading consistency. Mix until smooth. Spread on top of cake, letting glaze drip down sides of cake. Refrigerate until serving time. Store in refrigerator.

Red Lobster Cheddar Bay Biscuits Recipe

Ingredients

• 2 1/2 cups Bisquick baking mix
• 4 tablespoons cold butter
• 1 cup sharp cheddar cheese, grated
• 3/4 cup cold whole milk
• 1/4 teaspoon garlic powder

Brush on top

• 2 tablespoons butter, melted
• 1/2 teaspoon garlic powder
• 1/4 teaspoon dried parsley flakes
• 1 pinch salt

Directions

1. Preheat oven to 400°F.
2. Combine Bisquick and cold butter. Don't combine too thoroughly. There should be small chunks of butter about the size of peas.
3. Add cheddar, milk and 1/4 tsp garlic.
4. Mix by hand until combined, but don't over mix.
5. Drop 9 equal portions onto greased cookie sheet.
6. Bake for 15-17 minutes or until tops are light brown.
7. Melt 2 tbsp butter in a bowl. Stir in 1/2 tsp garlic powder and parsley flakes.
8. Use a pastry brush to spread garlic butter over tops of biscuits.