Entries for the 'Breads/Muffins/Pastries' Category

Sloppy Joes

• 2 Pounds Prairie Creek Packing Lean Ground Beef, RFS#39598
• 1  Large  Chopped,  Markon Onion ,RFS #74498
• 1 Medium  Chopped, Markon Red Bell Pepper,RFS #99598
• 1 Medium Chopped,Markon Green Bell Pepper,RFS#79684
• Culinary Secrets All Purpose Salt Seasoning, RFS#26278 , to taste
• Culinary Secrets ground black pepper, RFS#24108, to taste
• 16 Ounces San Pablo Medium Thick and Chunky Salsa, RFS#49754
• 1 (14.5 ounce) Can Diced Tomatoes with Basil, Garlic & Oregano
• 1 (20 ounce) Bottle Chef Mark Fancy Tomato Ketchup, RFS#12040
• 6 Ounces Bountiful Harvest Fancy Tomato Paste, RFS#12054
• 14 Brickfire Bakery Kaiser Rolls, RFS#65462

1. In a large skillet brown ground round, onion, red pepper, green bell pepper and carrots. Cook until vegetables are crisp tender and meat is browned. Place in colander and rinse with warm water to remove excess fat.
2. Return to skillet and add salt, black pepper, salsa, Diced Tomatoes with Basil,Garlic & Oregano,  ketchup and Tomato Paste . Simmer for 2 hours. Serve on a toasted hamburger bun.

Herbed Popovers

Ingredients

3 eggs
1 cup non-fat or low-fat (1%) milk
2 Tbsp. SilverBrook Grade AA Salted Butter, melted
           RFS Item 73400
1 cup all-purpose flour
1/2 tsp. salt (optional)
1/2 tsp. Culinary Secrets Dill Weed
            RFS Item 10512
1/2 tsp. Culinary Secrets Basil Leaves, crushed
            RFS Item 24388
1/2 tsp. Culinary Secrets Thyme Leaves, crushed
            RFS Item 24434

Directions

1. In small mixing bowl at medium speed, beat eggs until foamy. Beat in milk and butter.
2. Add flour and seasonings. Beat at low speed until smooth, about 3 minutes.
3. Fill spray coated or greased popover pan, muffin cups or 6-oz custard cups half full.
4. Bake in preheated 425 F oven until brown and firm, about 35 to 40 minutes. Loosen edges with narrow spatula or knife, remove from pans and serve immediately.

*For crisper popovers, prick side of each with wooden pick and bake about 3 to 6 minutes longer. 

Yield: 12 popovers

Almond Chocolate Calzones

Ingredients

Dough

10 oz. milk, lukewarm
1/5 oz. active dry yeast
2 oz. eggs
3 oz. SilverBrook Grade AA Unsalted Butter, melted
        RFS Item 73410
1 lb., 4 oz. all-purpose flour
1/3 oz. salt
2 1/3 oz. sugar

Filling

4 oz. bittersweet chocolate
6 3/4 oz. unsalted, roasted almond butter

Topping

6 oz. natural sliced almonds
1 oz. egg yolk

Directions

1. In mixer bowl, dissolve yeast in milk.
2. Add eggs, butter, flour, salt and sugar to milk and yeast mixture. With dough hook, knead dough on medium speed for five minutes or until dough forms a ball on hook, adding a small amount of additional flour or milk if necessary.
3. Cover bowl with plastic wrap and let dough rise at 75 F until it doubles in size, about 2-3 hours.
4. Melt chocolate over simmering water. Whisk until smooth.
5. Whisk in almond butter. Refrigerate filling about 30 minutes or until spreadable, but not hard.
6. To assemble calzone: Divide dough into twelve 3-ounce pieces; shape each piece into a round ball. Let rest for about five minutes. Stretch or roll each ball into a circle 1/4-inch thick and about 6 inches in diameter.
7. Spread filling on one half of each disk, leaving 1/2-inch border around edge. Moisten edges of dough with water; fold uncovered halves over filling, making half moons. Press edges together to seal.
8. Place calzones on parchment-lined sheet pan. Cover loosely with a plastic bag and let rise at 75 F about 1 hour, or until they puff and hold an imprint when touched with a finger.
9. Beat egg yolks with 1 tablespoon water. Brush each calzone with egg wash and sprinkle with sliced almonds.
10. Bake at 375 F in middle of oven for 15 minutes or until brown and hollow sounding when thumped.

Yield: 12 calzones

Recipe & Photo from The Almond Board of California

Gingerbread Biscotti

Ingredients

4 oz. SilverBrook Solid Grade AA Salted Butter
         RFS Item 73400
3/4 c. Sugar
1/2 c. Dark Molasses
1/2 tsp Culinary Secrets Ground Ginger
          RFS Item 24054
3 large Eggs
3-1/3 c. Flour
1-1/2 tsp. Baking powder
4 tsp. Culinary Secrets Ground Cinnamon
          RFS Item 24180
1 tsp. Culinary Secrets Ground Nutmeg
          RFS Item 24084
1/2 tsp. Culinary Secrets Ground Allspice
              RFS Item 24292
1/2 tsp. Culinary Secrets Ground Cloves
              RFS Item 24162
4 oz. Almonds, blanched, chopped, toasted

Directions

1. Preheat oven to 400 F.

2. Beat butter with sugar and molasses in a large bowl until well blended. Add the Culinary Secrets Ground Ginger and eggs.

3. Combine flour, baking powder, spices and toasted almonds in a separate bowl. Add flour mixture to butter mixture and beat thoroughly.

4. Shape dough into 3 rolls, each measuring approximately 13-inches long, 1-inch thick and 2-inches wide. Place rolls 4-inches apart on a greased baking sheet. Bake loaves for 15 to 20 minutes until browned.

5. Cut rolls crosswise, 1/2-inch thick, using a sharp or serrated knife. Place slices, cut side down, on baking sheet and continue baking until toasted a slightly darker color and firm and dry to touch, about 15 to 20 minutes. Transfer to wire rack and cool.

Nectarine Napoleon's

Ingredients

4 sheets phyllo dough
4 tsp. sugar
1 1/2 cups nonfat milk
1 cup lite whipped topping
1/2 cup fresh or frozen blueberries
1 pkg. (3.4 oz.) fat-free vanilla flavored instant pudding mix
3 fresh California nectarines
Powdered sugar, for garnish
Butter flavor no stick cooking spray

Directions

Heat oven to 400 F. Lay 1 phyllo sheet on flat work surface. Spray evenly with cooking spray; sprinkle with 1 tsp. of the sugar. Lay a second phyllo sheet directly over the first; spray and sprinkle with sugar. Repeat with remaining sheets of phyllo to create a stack of 4 layers. Using sharp knife or scissors, cut into 15 rectangles that are each about 2 1/2" x 6". Place rectangles on large baking sheet that has been sprayed with cooking spray. Bake 3 to 4 minutes, until golden brown and crisp. Remove to racks and cool. Prepare pudding mix according to package instructions, using 1 1/2 cups milk. Fold in whipped topping; chill. Cut 2 nectarines into half-inch pieces (you should have 2 cups). Stir cut nectarines and 1/4 cup of the blueberries into the pudding mixture.

Just before serving, assemble Napoleon's: Place 5 of the phyllo rectangles on individual serving plates. Top with half of the filling mixture, dividing equally. Top each with another phyllo rectangle and remaining filling, dividing equally. Top with remaining 5 rectangles ; dust tops with powdered sugar. Garnish with remaining nectarine, sliced, and remaining 1/4 cup blueberries.

NOTE: Phyllo can be baked ahead and stored in covered container. Filling misture can be prepared ahead and refrigerated up to 24 hours before serving.

Yield: 5 servings

Peach Fold Up Tart

Ingredients

3 cups fresh California peaches, sliced (approx. 4 peaches)
1/4 cup sugar
1 Tbsp. all-purpose flour
2 Tbsp. fresh lemon juice
1 sheet prepared puff pastry dough, 10" x 16", 1/4" thick, thawed
1 Tbsp. unsalted butter, cut into small pieces

Directions

Preheat oven to 375 F. In a bowl, combine the peaches, sugar and flour. Toss to mix. Add the lemon juice and combine. On floured work surface, roll out the puff pastry into a 15-inch round, about 1/4-inch thick. Place the pastry on an uncreased bakin sheet and spoon the peaches into the center, leaving about 2 inches uncovered around the perimeter. The fruit will be stacked high, but will reduce in volume as it cooks. Fold the uncovered edges of the pastry up to cover as much of the fruit as possible, pinching and tucking the dough as necessary. Dot the top of the fruit with butter pieces. Bake until pastry is puffed and golden brown, about 30 minutes. Cut into wedges and serve hot.