Category:  Breads, Crêpes, Pancakes & Puddings

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Pumpkin-Walnut Pancakes

In Breads, Crêpes, Pancakes & Puddings, Holidays On November 26, 2013 0 Comments

For me, the most comforting part of a holiday is when I start my day with a great cup of coffee and a delicious breakfast. This Thursday (Thanksgiving Day), have your family wake up to these luscious pumpkin-walnut pancakes. Add some pure maple syrup and enjoy the moment. Happy Turkey Day!

Prep time: 10 minutes
Cook time: 10 minutes
Makes: Six to eight 5-inch pancakes

Ingredients:
1 large egg
1 cup plus 2 tablespoons milk
2 tablespoons vegetable oil
1 teaspoon vanilla extract
1/4 cup canned pumpkin
3 tablespoons chopped walnuts
1 tablespoon granulated sugar
1 tablespoon brown sugar
1 cup plus 1 tablespoon unbleached, all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
1/4 teaspoon ground cinnamon
Dash ground nutmeg
100% pure maple syrup (any brand)

1. In a 2 or 3-quart mixing bowl, combine the egg, milk, oil, vanilla extract, pumpkin, walnuts and the sugars.

2. Using a wire whisk or a fork, mix until ingredients are uniform.

3. Stir in the remaining ingredients – do not overmix.

4. On medium-high setting, heat a non-stick skillet (or a pancake griddle).

5. Once the skillet or griddle is heated, lower the setting.

6. Butter the skillet or griddle.

7. Immediately add 1/4-cup of the pancake batter onto the skillet or griddle, letting it spread to a 5-inch circle.

8. Continue forming 5-inch pancakes, leaving a one-inch space in between each one.

9. Cook the pancakes for about 2 minutes per side or until underside is light golden brown when lifted with a spatula.

10. Immediately serve the hot pancakes with pure maple syrup.

Note: Dollar-size pancakes are shown in photograph.

Text and Photograph ©2013 Nancy DeLucia Real

Organic Olive-Rosemary Rolls made with Bob’s Red Mill® Organic, Unbromated Flour

In Breads, Crêpes, Pancakes & Puddings On January 24, 2013 0 Comments

Bob'sRedMillOrganicFlour
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Active Prep time: 50 to 55 minutes
Inactive Prep time (rising of dough): 1 hour and 15 minutes
Bake time: 15 to 20 minutes

In the past months, I’ve avoided soy and corn flours which are “snuck” into many baked products we buy (read the labels carefully). Soy and corn are GMO’s or “genetically modified organisms”. In simple terms, soy, corn and other gmo’s are modified or “altered” at the gene level.

In an effort to say healthy, I’ve switched to Bob’s Red Mill® Organic, Unbromated flour products exclusively.

Why not try your hand at baking organic olive-rosemary rolls. Worried about rising and bake times? Do your laundry or get your other work done while waiting. The aroma of freshly baked bread will warm your heart and soul. And, you’ll never buy that ready-made brand again.

Ingredients:
1 envelope yeast
1 teaspoon granulated sugar
2 cups warm water
One 10 to 15-ounce jar or can of organic Kalamata olives (drained, pitted and coarsely chopped)
One 5-inch sprig fresh, organic rosemary (leaves removed and stem discarded)
1 large clove garlic, peeled
1-1/2 teaspoons sea salt
1 jalapeno pepper (optional), stem cut and discarded
1 large organic egg
4 tablespoons extra virgin olive oil
3-1/2 cups Bob’s Red Mill® unbleached, organic and unbromated, all-purpose flour
1-1/2 cups Bob’s Red Mill® organic, whole wheat flour

1. In a 1-quart saucepot, combine the yeast and sugar; set aside.

2. In a separate 1-quart sauce pot, warm up the water. It should be slightly warmer than lukewarm. Pour 1 cup of the water over the yeast and sugar mixture. Cover and set aside on a warm surface such as a wood board (no granite, marble or stone*). Let the yeast mixture rise for 15 minutes.

3. Meanwhile, in a food processor, grind together the rosemary leaves, garlic, sea salt and jalapeno pepper; set aside.

4. After the yeast mixture has risen for 15 minutes and looks puffed up, transfer it to a 6 to 8-quart glass or porcelain mixing bowl. Alternatively, transfer the mixture to the bowl of a stand mixer.

5. On low mixing speed, stir in the rosemary-garlic mixture and the chopped Kalamata olives. Add the egg, olive oil and 1/2 cup warm water. Blend on low speed for 30 seconds; set aside.

6. In a separate 2-quart bowl, combine 2-1/2 cups all-purpose flour with 1-1/2 cups wheat flour (reserve the remaining 1 cup all-purpose flour for when you will knead the dough).

7. Gradually stir the combined flours into the bowl with wet ingredients until a sticky dough forms. Mix on low for about 1 minute or until the dough looks uniform.

7. Turn out dough onto a floured board. With floured hands, gently knead the dough, letting it absorb a little flour at a time. This is what it will look like:

DoughtoOiledBowl

8. When dough is soft but no longer sticks to your hands, transfer it to a large, oiled bowl. Cover the dough in bowl with a clean cloth.

9. Set the bowl on a wood board (no granite, marble or stone), away from draft, to rise for 45 minutes.

10. After 45 minutes, punch down the dough in its center. Turn the dough out onto lightly-floured board.

11. With floured hands and using a knife, cut off dough in pieces measuring 2-inches. Shape the dough pieces into 24 to 30 balls.

12. Divide the dough balls among two greased and floured 12 X 18-inch baking sheets. Set the dough balls 2 inches apart on the baking sheets:

RollsinBakingSheets

13. Cover the baking sheets containing the dough balls with a clean cloth; set aside to rise on a wood board, away from draft for 30 minutes.

14. Preheat oven to 475°F. Place baking sheets in oven. Immedialy lower oven temperature to 450°F. Bake the rolls for 8 minutes.

15. After 8 minutes, invert the baking sheets (put the upper sheet on lower rack and vice-versa).

16. After 7 more minutes, insert a pointed knife in center of one bread roll. If knife comes out clean, the rolls are done. TOTAL BAKING TIME WILL BE ABOUT 15 MINUTES.

Et voila – presenting Organic Olive-Rosemary Rolls!

OliveBreadsWatermark1.16.13

Serve rolls warm.

TO FREEZE ROLLS: Let the rolls cool completely. Store in double Ziploc® bags and freeze up to 1 month.

TO THAW ROLLS: Take rolls out of Ziploc® bags and set them on a baking sheet on kitchen counter to thaw for 30 minutes. Warm up for 10 minutes in a preheated 350°F oven.

*Note: Setting yeast mixture or yeast bread on a “cold” surface will halt the “rising” process.

Text and All Photographs ©2013 Nancy DeLucia Real

Vanilla Oat Scones

In Breads, Crêpes, Pancakes & Puddings On December 2, 2011 2 Comments

I love oatmeal in any way, shape or form and also for breakfast, lunch or dinner. Imagine the glee I must have felt when I discovered that oatmeal could be a main ingredient in homemade scones.

I make this recipe with either butter or vegetable oil (gotta be honest – scones are more delish when made with butter!). The warm, vanilla aroma of my oat scones is very comforting. Warning – warm scones will not only melt in your mouth, but they’ll make you reach for that extra pat of butter. Be sure to add a chaser of jam or jelly to every morsel.

Prep time: 15 minutes
Bake time: 12 to 14 minutes
Makes: 8 to 10 scones

Ingredients:
1½ cups all-purpose unbleached flour
1½ cups oats, uncooked (old-fashioned or quick-cooking)
1 tablespoon baking powder
½ teaspoon salt
1/3 cup granulated, unbleached sugar
½ cup currants, raisins or chocolate chips
1 large egg
1/3 cup milk (whole or low-fat)
2/3 cup unsalted butter, melted (2/3 cup vegetable oil can be substituted for the butter)
½ teaspoon vanilla extract

1. Preheat oven to 425˚F. Line a 12X18-inch baking sheet with parchment paper. Alternatively, you can grease and flour the baking sheet.

2. In a 2-quart mixing bowl, stir the flour, oats, baking powder, salt, sugar with the currants, raisins or chocolate chips; set aside.

3. In a small bowl, and using a fork, mix together the egg, milk, butter or oil and the vanilla.

4. Stir the liquid ingredients into the bowl with the dry ingredients; mix until dough is uniform (do not overmix).

5. With floured hands, gather the dough into a ball. Transfer dough ball to a flat, floured surface and, with a rolling pin, roll it out to a 7 or 8-inch circle. The dough should be about ½-inch thick.

6. Using a 2-inch round cookie cutter, cut into the dough, making concentric circles. Pick up any excess dough and reshape it into a ball, flatten it and cut an extra circle or two (there will be a total of 8 to 10 cut circles).

7. Place dough circles on baking sheet, leaving a 1 to 2-inch space between each one.

8. Place baking sheet on a rack positioned in center of oven.

9. Bake 12 minutes. After 12 minutes, check bottom of one scone by lifting it with a spatula. If underside is golden brown, the scones are done. If not, bake an additional 2 minutes.

Serve warm with butter and fruit preserves.

Text & Photograph ©2011 Nancy DeLucia Real

Tortilla & Nutella

In Breads, Crêpes, Pancakes & Puddings, Fun Foods On April 2, 2011 3 Comments

One of the best things in every culture is the food, right? I’ll start with my own – we Italians can’t live without Nutella®, a chocolate-hazelnut spread that is served with bread and caffè latte at breakfast time. In Mexico (also in Mexican restaurants in California and yonder), warm, flour tortillas are used as bread alongside breakfast, lunch or dinner. Filled with savory ingredients, tortillas can turn into a satisfying pick-me-upper whenever one has the munchies.

Years ago, I gave tortillas and Nutella® a green card (or permanent residence) in my kitchen. Now, can you guess what happened one day when I was craving a chocolate-filled crêpe, but only found tortillas and Nutella®? You got it.

Get ready to enter chocolate bliss the moment you taste this anytime-treat.

Prep time: 3 to 4 minutes
Serves: 3 to 4 minutes

Ingredients:
Two 8-inch* flour tortillas
4 heaping tablespoons Nutella®

1. In a 12-inch nonstick skillet set on medium heat, warm the tortillas through (turn them over once in a while to prevent blackening) – about 2 minutes.

2. Transfer the tortillas to a flat surface such as a dinner plate or a cutting board.

3. While still warm, quickly drop 2 heaping tablespoons of Nutella® on one-half of each tortilla and fold the plain tortilla half over the Nutella®.

Serve immediately.

*Note: Larger flour tortillas can be substituted – just be sure to double the Nutella®!

Text and Photograph ©2011 Nancy DeLucia Real

Corn Pudding with Coconut Sauce (B’baw Poat – Cambodia) – Vegan

In Breads, Crêpes, Pancakes & Puddings, Fun Foods On February 27, 2011 2 Comments

Recently, I’ve been preparing to teach a culinary course related to the J. Paul Getty Museum’s exhibition on Cambodian sculptures. When I first viewed the small-scale, bronze sculptures of Hindu and Buddhist deities (hailing from Angkor, the ancient capital of Cambodia), I was captured by their refined elegance.

I’ve also quite impressed with the cuisine of Cambodia. Eternally possessed by a sweet tooth, I decided to share this  pudding made with fresh corn and coconut sauce – B’baw Poat. Enjoy it as a quick breakfast, snack or dessert.

Active prep time: 25 to 30 minutes
Inactive prep time: 10 minutes (for cooling)
Makes: Six to eight 1/2 cup Servings

MAKE THE PUDDING:
3 ears of fresh corn, kernels sliced off with a knife (yield 3 cups)
-OR-
3 cups frozen yellow corn kernels (slightly under 16 ounces)
3 tablespoons pearl tapioca
2-1/2 cups cold water
1/2 cup unsweetened coconut milk
1/3 cup granulated sugar
1 teaspoon pure vanilla extract

1. In a 4 or 5-quart saucepot, combine all ingredients and stir.

2. Cover and bring to a boil. Uncover, and cook on lowest heat setting for 15 minutes, stirring occasionally (pudding should gently simmer as it cooks). For a thinner consistency, stir in a small amount of water.

3. Cook an additional 5 to 7 minutes, stirring occasionally. The pudding is done when you can see the white centers or dots of the tapioca pearls.

4. Cover saucepot and remove from heat; let stand 5 to 10 minutes.

5. Transfer pudding to six 1/2-cup glass bowls or porcelain ramekins.

6. Immediately cover with plastic wrap and set aside to cool to room temperature; then refrigerate.

MEANWHILE, MAKE THE COCONUT SAUCE:
1 cup unsweetened coconut milk
2 tablespoons sugar
1-1/2 teaspoons cornstarch
2 tablespoons toasted sesame seeds (for topping)

1. In a 1-quart saucepot, combine all ingredients except for the sesame seeds. Mix well until mixture is smooth.

2. Bring mixture to a boil, uncovered. Boil and stir 1 minute over medium-low heat, until mixture thickens slightly.

3. Strain the sauce into a bowl, cover with plastic wrap and set aside to cool.

4. At serving time, spoon a little sauce over individual puddings and top with some sesame seeds.

Note: B’baw Poat can be served lukewarm or cold. It will keep in refrigerator 3 to 5 days.

Text and Photographs ©2011 Nancy DeLucia Real