Soft Cheese Bread: Two Ways (seasonsandsuppers)

Basic Recipe

6 1/2 c unbleached bread flour (can use all purpose, if that’s all you have)
2 t fine salt or 1 T coarse kosher salt
5 T sugar (or 5 T brown sugar or 3 1/2 T honey or agave nectar)
1 c lukewarm water about 95 F (for even softer bread, use 1 c water leftover from boiling potatoes, cooled)
1 c & 2 T lukewarm buttermilk or milk
1 1/2 T  instant yeast
1/4 c melted unsalted butter or vegetable oil

In a mixing bowl or the bowl of a stand mixer, combine the flour, salt and sugar together. (Tip: If measuring your flour in cups, without a scale, hold back 1 c to add as needed later). (If you’re using honey or agave, add with the liquid ingredients instead.)
In a large measuring cup or bowl, combine water and buttermilk and whisk in the yeast until dissolved. Add this mix along with the melted butter, to the dry ingredients. Mix by hand or with a dough hook until the mix is combined, about 2 min. Let the dough rest for 5 min. Continue mixing the dough, adding more flour or water as needed, until the dough becomes soft, smooth and tacky, but not sticky. Transfer the dough to a lightly floured surface and knead for a couple of min, then form dough into a ball. Place the dough in a lightly oiled bowl, cover with plastic wrap and either refrigerate for up to 4 days, or allow to sit at room temp until doubled in size (about 60 – 90 min). If you have refrigerated your dough, remove from the refrigerator 2 hours before you plan to bake, to allow it to come to room temp. Divide dough into 2 equal pieces. Dust each with a bit of flour and then, using a rolling pin, roll into a rectangle approx 10″ wide and 16″ long. Follow one of the options below. Grease 2 8 x 4″ loaf pans and set aside. Using a sharp knife, cut the roll of dough down the centre, lengthwise. Rotate each piece so that the cut sides are facing upward and place them side-by-side. Pinch together the farthest end. Keeping the cuts sides facing upwards as much as possible, place the right-side piece over the left-side piece. Straighten it up and then repeat, pinching together the end closest to you. If any cheese escapes, just place it back on top. Using a bench scraper or spatula, carefully lift the dough into the greased loaf pan. Repeat with the other dough log, then cover both with a greased piece of plastic wrap and allow to rise until the dough rises to about 1″ above the side of the pans in the middle. Preheat oven to 350° F. Bake for 45 – 50 min total, but after 25 min of baking, rotate pans front-to-back in the oven and loosely cover with a piece of aluminum foil if necessary (if bread is already well-browned), to prevent the top from over-browning. Bread should reach about 185° internal temp in the centre. Remove bread from the oven and allow to cool in the pans for a couple of min. Run a sharp knife around the edge of the bread and carefully remove the loaves to a cooling rack. Allow to cool for 1 hour before slicing.

Cheddar and Herb (Makes 1 loaf):

2 c shredded sharp cheddar cheese
1/4 c minced herbs (parsley and chives are good choices)

Spread shredded cheddar and herbs evenly over the surface of the dough. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.

Parmesan, Garlic and Herb (Makes 1 loaf):

1 1/2 c freshly grated Parmesan
1/2 t garlic powder (or about 2 t minced fresh garlic)
1/4 c minced herbs (parsley works well)
1/4 c butter, at room temp

Spread softened butter over the surface of the dough. Sprinkle evenly with Parmesan, garlic and herbs. Press lightly with the palm of your hand to press the toppings into the butter. Starting with the shortest side, roll the dough up jelly-roll style and pinch the seam together.



Ham and Cheese Hot Pockets (dessertnowdinnerlater)

1  2 pack box Puff Pastry Sheets
1  7 oz or larger pkg thinly sliced black forest ham
8 slices mild cheddar cheese
about 1 t per pocket Dijon/Yellow/Honey Mustard, or to taste
1 large egg, whisked

Cut each pastry sheet into fourths and roll each square slightly thinner so there is room for the meat and cheese. Add 3 slices of ham, 1 slice of cheese (folded in half) and a mustard (smeared) to half of each square. Then brush a whisked egg on the edges of the half of the square with meat and cheese, so you can fold over the top and seal the edges. Fold over the top half of the dough and pinch the edges or crimp them with a fork to seal the dough together. Place pockets on a parchment or silicone lined baking sheet. Cut a few slits on top of each pocket with a knife for ventilation, and then brush the tops with the whisked egg. Bake at 400 F for 15 – 25 min. Make sure you peek underneath the pockets to check that the puff pastry is brown and not doughy. The dough should rise and get flakey. The time will depend on how juicy the ham is and if it leaks out of the pocket while baking. Serve hot. Makes 8.

Sticky Sesame Shiitake Mushrooms (jessicainthekitchen)

1 c dried shiitake mushrooms (1 jar)
2 T cornstarch
1 T sesame oil
1 – 2 T maple syrup
2 T liquid aminos
1/2 t sesame seeds
1/4 t ground black pepper
1/2 t ground ginger
chopped scallions and sesame seeds, for garnish
1/2 t cornstarch and 1/2 t water

Reconstitute the dried mushrooms. Add 1 c mushrooms to a bowl or jar and pour hot water over them. Ensure the mushrooms are pushed down – maybe put something on top to ensure they are pushed into the water. Leave them to soak until plump, anywhere from 5 – 20 min. Dry mushrooms as best as possible with some paper towels, then slice into thick slices. Coat them in the cornstarch until totally covered. In a pan over medium high heat, heat the sesame oil. Add in mushrooms and fry up until completely crisp on both sides, about 3 – 5 min until the cornstarch is totally cooked out and the mushrooms are crisped up. Remove the mushrooms to a bowl (you can use the same bowl you tossed them into. In the same, pan, add all the ingredients for the sauce over medium heat. You can either whisk them together in a small bowl before or in the same pan. Stir to prevent burning and let is thicken up, about 2 – 3 min. Taste the sauce and add the extra T maple syrup if you want it sweeter. Add back in the mushrooms and toss to coat until they become thick and sticky, about 2 – 3 more min. This may take a bit longer based on your mushrooms so be sure to watch them. Remove from heat, and allow to cool slightly.

Easy Breakfast Muffins with a Hash Brown Crust (playpartyplan)

Hash Brown Crust

1 20 oz shredded hash browns (or frozen, thawed and strained)
1 egg
1/3 c shredded Mexican blend cheese
1/2 t salt
1/4 t pepper
1 t dried parsley
3 cloves minced garlic
1/4 t smoked paprika
1 t olive oil

Preheat oven to 400 F. Grease 24 muffin cups. Mix entire bag of hash browns with egg, oil, cheese, salt, pepper, minced garlic, paprika and parsley in large bowl until seasonings are well combined. Split hash brown mix evenly among the 24 baking cups then pat it down with the back of a cup or other round container that fits into the muffin tins. Bake hash brown crust in the preheated oven for 10 – 15 min or until it gets slightly browned and crispy.

Egg Mixture

12 eggs
1/2 c milk
1 c shredded Mexican blend (or your other favorite) cheese
12 slices crispy bacon cut up into bite-size pieces
3/4 t salt
1/2 t pepper
1 1/2 t dried parsley

While crust is cooking, mix eggs, milk, cheese, salt, pepper, parsley and bacon in a large bowl. Once hash brown crust is slightly browned, split the egg mix evenly on top of the hash browns in the muffin tins, filling to about 3/4 full. Bake in the oven for another 10 – 15 min or until eggs are fully cooked. Remove from oven and let cool for a few min before removing from the muffin tins by sliding a silicone spatula around the outside of the cups. Serve hot or at room temp.

Breakfast Muffins (what2cook)

4 eggs, scrambled
1/2 lb bacon, cooked until crisp
2 c flour
1 T baking powder
1 t salt
1/2 t dry mustard
1/2 t ground black pepper
1 c cheddar cheese, grated, divided
3/4 c milk
1/4 c oil
1 raw egg

Preheat the oven to 400º F. Lightly grease a 12 cup muffin pan. Coarsely chop the scrambled eggs and bacon. In a medium-sized bowl, stir together flour, baking powder, salt, dry mustard and black pepper. Stir in 3/4 c cheese,  cooked eggs and the bacon. Whisk together milk, oil and raw egg. Stir the liquids into the dry ingredients just until blended. Divide batter evenly among the muffin cups. Sprinkle with the remaining cheese. Bake muffins 20 – 25 min until lightly browned.


Stuffed Biscuit Breakfast Muffins (eatwellspendsmart)

1 3/4 c flour
7 T butter
1/2 t salt
1 T baking powder
3/4 c milk
5 eggs
5 slices bacon
shredded cheese

Scramble eggs as desired. Make sure to season with salt and pepper. Set aside. Cook bacon until done. Set aside. Mix flour, salt and baking powder together in a bowl. Cut in butter. (Can squish it around I  your fingers until it is well incorporated.) Add milk and mix until it becomes a shaggy dough. Turn out on a floured board and knead until it is a smooth dough. Cut into 8 pieces. Roll each piece out into a 5 – 6″ circle. Fill each circle with a small portion of egg, bacon and cheese. Fold up edges and pinch seams. Place seam side down in a greased muffin pan. Bake at 425 F for 15 min until golden brown and puffed. Note: Can sub cooked sausage meat for bacon.)

Russian Black Bread (geniuskitchen)

4 c rye flour
3 c flour
1 t sugar
2 t salt
2 c 100% all-bran cereal
2 T caraway seeds, crushed
2 t instant coffee powder
2 t onion powder
1⁄2 t fennel seed, crushed
2 pkgs active dry yeast
2 1⁄2 c water
1⁄4 c vinegar
1⁄4 c dark molasses
1 oz unsweetened chocolate
1⁄4 c butter
1 t cornstarch
1⁄2 c cold water

Combine flours. In a large bowl, thoroughly mix 2 1/3 c flour mix, sugar, salt, cereal, caraway seed, coffee powder, onion powder, fennel seed and undissolved yeast. In a sauce pan combine 2 1/2 c water, vinegar, molasses, chocolate and butter. Heat liquid mix over low heat until liquids are very warm (120°-130°F), butter and chocolate do not have to be melted. Gradually add heated liquid mix to dry ingredients and beat (with electric mixer) for 2 min at medium speed, scraping bowl occasionally. Add 1/2 c flour mix. Beat at high speed for 2 min, scraping bowl occasionally. Stir in enough additional flour mix to make a soft dough. Turn dough on to a lightly floured board. Cover dough and let rest for 15 min. Knead dough until smooth and elastic (about 10 – 15 min), dough may be sticky. Place dough in a greased bowl, turning dough to grease the top. Cover bowl and place in a warm, draft free place to rise until doubled in bulk (about 1 hour). Punch dough down; turn out onto a lightly floured board. Divide dough in half. Shape each half into a ball, about 5″ in diameter. Place each ball into the center of a greased 8″ round cake pan. (Can also put into loaf pans) Cover; let rise in a warm, draft free place until doubled in bulk (about 1 hour). Bake at 350° F for 40 – 45 min or until done. Meanwhile, combine cornstarch and cold water. Cook over medium heat, stirring constantly, until mix starts to boil; continue cooking mix for 1 min stirring constantly. As soon as bread is baked, brush cornstarch mix over top of loaves. Return bread to oven and bake 2 – 3 min longer or until glaze is set. Remove loaves from pans and cool on wire racks. Note: Omitting the fennel seed and onion powder changes the flavor a bit, but it is still a very good bread.

Dandelion Greens (timvidraeats)

large bunch dandelion greens, rinsed of dirt and rough chopped with stems
2 T olive oil
5 garlic cloves, sliced thin
1 t crushed red pepper
1/2 c vegetable broth
2 T pine nuts
juice from 1/2 lemon
salt and pepper to taste
splash of hot pepper vinegar sauce (apple cider vinegar can be used instead)

Heat olive oil over medium heat until shimmering in a saucepan. Add the garlic and crushed red pepper. Cook, stirring frequently just until the garlic starts to brown. Add chopped dandelion greens in and toss well to coat. Pour in the vegetable broth and simmer, stirring occasionally over medium heat until the broth is almost completely absorbed. Toss in pine nuts, lemon juice, then add the vinegar and mix to incorporate. Serve hot or warm as a side dish — or make it a meal by serving with a couple of fried eggs.

Dandelion Jelly (simplycanning)

Pick at least 10 cups of dandelion blossoms. Just blossoms no stems. (they are bitter). Snip off base of each flower until you have just yellow petals. You need to end up with 4 c petals. I tried several methods of getting the petals. I finally settled on pinching the flower and using a scissors to cut off the base. This is a little tedious… ok it is a lot tedious. But it is worth it! Then I used my fingers to pull off any green parts that were left. It is ok if there are little bits of green. Next pour boiling water over the petals. Let this sit until room temp or overnight if possible. When this has brewed you will have a darkish yellow dandelion “tea”. Strain the “dandelion tea” through a coffee filter or jelly bag to remove all petals. Add additional water if needed to measure the correct amount of liquid for your recipe. Liquid or Powdered pectin. Directions for both are given below.

Powdered Pectin

3 c dandelion tea
4 1/2 c sugar
2 T lemon juice
1 box powdered pectin

Add dandelion tea, lemon juice, 1 box of pectin into a large saucepan. Bring to a boil. Add sugar and bring back to a boil. Continue boiling 1 – 2 min. Remove from heat and fill jars.

Liquid Pectin

3 1/2 c dandelion tea
7 c sugar
4 T lemon juice
2 pouches liquid pectin

Combine dandelion tea, sugar and lemon juice. Bring to a full rolling boil. Add liquid pectin and stirring constantly bring back to a full boil. Boil for 1 minute. Remove from heat and fill jars.

Simple Pork Fried Rice (cookscountry)

8 oz boneless country-style pork ribs, cut into 1/2″ pieces
4 t soy sauce, divided
1 T packed brown sugar
1 t cornstarch
1/4 t baking soda
2 T oyster sauce
1 T dry sherry
1 T ketchup
1 t salt
1/4 t pepper
2 c long-grain white rice
3 T vegetable oil, divided
2 large eggs, lightly beaten
6 scallions, white and green parts separated and sliced thin
2 garlic cloves, minced
1/4 c frozen peas, thawed

The stir-fry ingredients can be prepped while your rice cooks, but be sure to have all the ingredients ready and close by so you’re equipped for fast cooking. We preferred the slightly higher fat content and heartiness of country-style pork ribs, but pork blade chops can be substituted with similar results (be sure to account for the weight of the bone when purchasing, though). Combine pork, 2 t soy sauce, sugar, cornstarch and baking soda in bowl. Let pork mix sit for at least 15 min or cover and refrigerate for up to 1 hour. In separate bowl, combine oyster sauce, sherry, ketchup, salt, pepper and remaining 2 t soy sauce; set aside. Meanwhile, bring 3 qts water to boil in large saucepan over high heat. Add rice and cook, stirring occasionally, until just cooked through and tender, about 12 min. Drain rice in fine-mesh strainer or colander. Heat 1 T oil in 12″ non stick skillet over high heat until just smoking. Add pork in single layer and cook without stirring until browned, about 2 min. Stir pork and continue to cook, stirring frequently, until dark brown on all sides, about 3 min longer. Transfer to clean bowl. Heat 1 T oil in now-empty skillet over high heat until shimmering. Add eggs and stir with rubber spatula until set but still wet, about 15 seconds. Push eggs to 1 side of skillet. Add remaining 1 T oil, scallion whites and garlic to empty side and cook until fragrant, about 15 seconds. Add rice and stir to break up clumps and any large egg curds. Cook until rice begins to sizzle and pop loudly, about 3 min. Stir in peas, oyster sauce mix, pork, and scallion greens and cook stirring constantly, until thoroughly combined, about 2 min. Serve.

Cornbread with Crispy Bacon, Caramelized Onions and Jalapeno Jack Cheese (gardenandtable)

6 strips apple smoked bacon (raw), finely chopped
1/4 red onion, finely minced
black pepper
1 1/4 c cornmeal
1 c flour
1 T sugar
2 t baking powder
1/2 t baking soda
1 1/2 c buttermilk
2 eggs, beaten
7 T melted butter
1/4 c honey
1 c pepper-jack cheese, grated

Preheat oven to 425° F and butter a 8  x 8 ” baking dish. Place a large, non-stick pan over medium-high heat and once hot, add in chopped bacon and cook until crispy and golden brown; remove bacon with a slotted spoon, and allow it drain on paper towel; set aside for a moment. Pour most of the bacon grease out of the pan, leaving back about 1 – 2 T; with the heat on medium/medium-low, add minced red onion, along with a pinch of salt and pepper and caramelize for a few minutes until very soft, sweet and golden-brown; remove from pan and set aside for a moment. Prepare cornbread batter by adding the cornmeal, flour, sugar, baking powder, baking soda and 1 t salt to a large bowl and whisk to combine those dry ingredients; next, add to the dry ingredients the buttermilk, the eggs, the melted butter and the honey and gently fold/stir just until combined; add in the crisped bacon, the caramelized red onion and about half of the cheese, and fold those ingredients in, just until combined; pour the batter into the buttered baking dish, sprinkle over top the remainder of the grated cheese, and bake for about 25 min or until toothpick comes out clean when inserted; allow to cool slightly before cutting and serving. Serve with salted whipped butter and some honey on the side.

Blueberry Lush

4.8 oz graham crackers, 1 sleeve
1 c pecans
1/2 c butter melted
2 T sugar
8 oz cream cheese, well softened
1 c powdered sugar
16 oz cool whip non-fat, divided
2 cans blueberry pie filling
2 T chopped pecans for garnish (opt)

Preheat oven to 350° F. In a food processor, blend the graham crackers and pecans until finely chopped. Stir in butter and sugar until well combined and press into the bottom of a 13 x 9″ pan. Bake for 8 min and let cool completely. In a large bowl, beat cream cheese and powdered sugar until smooth. Using 1 container of whipped topping, beat in about 1 c so there are no lumps. Fold in the remaining whipped topping from the container and spread the cream cheese mix over crust. Add blueberry pie filling in an even layer. Top with remaining container of whipped topping. Garnish with chopped pecans if desired. Cover and chill for at least 2 hours or overnight.

Unbelievably Easy Artisan Rolls (thecafesucrefarine)

4 c bread flour & 1/4 + extra for shaping
2 t kosher salt
1 t active dry yeast
2 c room temp tap water

In a medium-large bowl, whisk together the bread flour, salt and yeast. Make a well in the center and add the water. Mix with a sturdy rubber spatula until all flour is incorporated. Don’t worry, the dough will be wet and sticky, that’s how it should be. Cover bowl with a plastic wrap and leave to rise at room temp overnight or for up to 12 hours. The following morning (or after 8 – 12 hours), the dough will have risen, but it may still look shaggy and it’s surface will be covered with bubbles. Line a sheet pan with parchment paper. Preheat the oven to 425º F. Spread a generous 1/4 c flour on a work surface. Dump the dough out onto the floured surface and turn it several times to coat with flour. Divide the dough into 12 – 16 equal portions, turning each piece in the flour to coat. (The bench scraper is also great for cutting the dough). Shape each piece into a ball, pulling edges under and pinching together to make a smooth top. Invert balls and place on prepared pan, pinched side up. This will give you craggy, rustic textured rolls. If the dough is sticky as you’re shaping, just roll the piece in more of the flour. Let shaped rolls rise for 20 min. Transfer pan to the oven. Bake 15 min. Rotate pan. Bake 5 min more or until nicely golden. Transfer rolls to cooling rack to cool completely. If making in advance, remove from oven when pale golden brown (about 3 – 4 min less). Cool completely, then freeze on a baking sheet. Once frozen, transfer rolls to a large zip lock bag and store in the freezer. To serve, allow rolls to thaw, then heat for 8 – 10 min at 350˚ F.

Mushroom Cheese Puff Bites

2 sheets of puff pastry
about 2 T oil for cooking
16 oz mushrooms, diced
1 medium yellow onion, diced
6 garlic cloves , minced
12 oz sharp white cheddar cheese

Thaw pastry sheets and lay on a large cutting board. Preheat oven to 400 F and grease a muffin pan. Preheat a large frying pan over medium-high heat. Add oil. Add onion and garlic and saute until onion is transparent. Add mushrooms to the pan. Season with some salt. Saute over medium-high heat until done. Drain off liquid and transfer mushrooms to the mixing bowl. Let mushrooms cool a little bit and then, mix in grated white cheddar cheese. Mix well. Roll puff pastry a little bit (just a little) and cut the sheets into 9 squares each. Place each square into the muffin cup, forming a little cup out of the pastry square. Fill each pastry square with about 1 1/2 T mushroom cheese mix. Bake for 15 – 17 min, until pastry is golden brown. Makes 18.

Crustless Rhubarb Pie (Judy Gaik)

3 c chopped rhubarb
1/3 c flour
3/4 c sugar (or substitute)
1/2 t baking powder
1/2 t salt
3 extra large eggs
1 t vanilla
1 c milk
1/4 c butter melted

Preheat oven to 375 F. Grease pie plate with butter and spread rhubarb on the bottom. Mix remaining ingredients in blender and pour over rhubarb. Bake for 40 – 45 min until cooked and set in the middle. Let set for 15 min before cutting. Serve with vanilla ice cream, frozen yogurt or whipping cream.

Mushroom Sauce (cookingandcooking)

3 T butter
3 T flour
2 1/2 c cold milk
3 T cooking oil
4 1/2 c mushrooms, sliced
1/4 t turmeric powder
salt and pepper to taste

Heat the cooking oil in a skillet over medium heat. Add sliced mushrooms and fry uncovered until mushrooms are golden and all liquid is absorbed. Add turmeric powder and stir well. Set aside. Dissolve flour in cold milk and set aside. Melt butter in a saucepan over low heat. Add dissolved flour. Stir constantly until mixed and all the lumps are gone, about 2 min. Add salt and pepper. Continue cooking over low heat until sauce begins to thicken, stirring constantly. Add mushrooms to white sauce and mix well. Taste and add more salt and pepper if needed. Note: For richer sauce, add a few tablespoons of heavy cream. Makes 3 cups.

Breakfast Bundt Cake (temeculablogs)

2 cans regular refrigerated biscuits
5 eggs
1 c bacon bits
2 c cheddar cheese shredded, sharp is great
salt and pepper to taste
1/2 onion diced

Preheat oven to 350 F. Cut each biscuit to 6 pcs and put in a bowl. Whisk eggs and add salt, pepper and any diced onions or scallions if you so desire, pour over biscuits. Add bacon bits to bowl. Add cheese. Use a spoon or hands to gently mix the biscuits and items in mi keeping pcs of biscuits in tact. Spray inside of bundt pan WELL with non stick spray.  Pour mix into your pan and spread around the pan evenly. Bake for approx 40 min or until a beautiful brown color is on the top. Cool before serving. Loosen sides well before flipping over so it slides out.

Mushroom Quiche (amazingeats)


1 T vegetable oil
1 lb oyster mushrooms, stems trimmed and large caps halved or quartered
1/2 lb white mushrooms, thinly sliced
1/2 lbs shitake mushrooms, thinly sliced
Salt and freshly ground white pepper
1 T unsalted butter
2 small shallots, minced
1 T thyme, chopped
3/4 c shredded Swiss cheese, divided
2 c milk
2 c heavy cream
6 eggs
freshly grated nutmeg
1 Buttery Pastry Shell (see recipe below)

Set oven to 325° F. In a large skillet, heat  oil. Add oyster and white mushrooms, season with salt and pepper and cook over high heat, stirring, until starting to soften, about 5 min. Reduce heat to medium. Add butter, shallots and thyme, and cook stirring often until mushrooms are tender, about 12 min longer. Season with salt and pepper and let cool. Sprinkle 1/4 c cheese and half of the mushrooms evenly over the bottom of the Buttery Pastry Shell. In a blender, mix half each of the milk, cream and eggs and season with 1 1/2 t salt, 1/8 t pepper and a pinch of nutmeg at high speed until frothy, about 1 min. Pour the custard into the pastry shell. Top with another 1/4 c cheese and remaining mushrooms. Make a second batch of custard with the remaining milk, cream and eggs, plus the same amount of salt, pepper and nutmeg as before and pour into the shell. Scatter the remaining 1/4 c cheese on top. Bake for about 1 1/2 hours or until richly browned on top and the custard is barely set in the center. Let cool in the pan until very warm. Carefully lift the spring form pan ring off the quiche. Cut the mushroom quiche into wedges, transfer to plates and serve warm. Serve with lightly dressed salad greens and a crisp rose or white wine.

Buttery Pastry Shell

2 c flour, sifted & more for dusting, divided
1 t kosher salt
2 sticks chilled unsalted butter, cut into 1/4″ dice
1/4 c ice water
Canola oil, for brushing

In the bowl of a standing mixer fitted with the paddle, mix 1 c flour with salt. At low speed add the butter pieces, a handful at a time. When all of the butter has been added, increase the speed to medium and mix until the butter is completely incorporated. Reduce speed to low and add the remaining 1 c flour just until blended. Mix in the water just until thoroughly incorporated. Flatten the pastry into an 8″ disk, wrap in plastic and refrigerate until chilled, at least 1 hour or overnight. Set the ring of a 9″ spring form pan on a rimmed baking sheet lined with parchment paper, leaving the hinge open. Brush the inside of the ring with oil. Dust the pastry on both sides with flour. On a lightly floured work surface, roll out the pastry to a 16″ round, about 3/16″ thick. Carefully roll the pastry around the rolling pin and transfer to the prepared ring, pressing it into the corners. Trim the overhanging pastry to 1″ and press it firmly against the outside of the ring. Use the trimmings to fill any cracks. Refrigerate the shell for 20 min. Preheat the oven to 375° F. Line the pastry shell with a 14″ round of parchment paper; fill the shell with dried beans or rice. Bake for about 40 min or until the edge of the dough is lightly browned. Remove parchment and beans and continue baking the pastry shell for about 15 min longer or until richly browned on the bottom. Transfer the baking sheet to a rack and let the pastry cool. Fill any cracks with the reserved pastry dough. Note: Prepared pastry dough can be frozen for up to a month.

Classic Chicken Fried Steak (simplyrecipes)

Chicken Fried Steak

4 quarter pound cube steaks (pre-tenderized) or round steaks
a sprinkling of salt for pre-salting the meat
2 c flour for breading
2 t Kosher salt for breading
1 1/2 t garlic powder
1/2 t cayenne
2 eggs, beaten
1/2 c milk
Canola oil, rice bran oil, or other high smoke point oil or fat for frying

Pound steaks to an even thinness: If you are using round steak instead of the pre-tenderized cube steak, you will need to pound the steaks thin or they will be way too chewy. (Already tenderized cube steaks can also use some meat mallet attention to get more thin.) Place each steak between 2 pieces of plastic wrap. Using a meat mallet, rubber mallet, rolling pin or empty wine bottle, beat the steak until it is very thin, less than 1/4″. As you beat the steak, you will want to turn over often and spread out the plastic wrap which tends to wrinkle as you work. Salt meat, preheat warming oven: Sprinkle a little salt over the meat. Preheat the oven to 200° F. In the oven put a wire rack over a baking sheet. This will keep the finished steaks warm and dry while you cook the gravy. Dredge steaks in flour, egg and flour again: Prepare two wide, shallow dishes such as a pyrex casserole dish. In the first whisk together the eggs and milk. In the second, whisk together the flour, salt, cayenne and garlic powder. Working one at a time, dredge a steak into the flour. Using the heel of your hand, press the flour into both sides of the steak. Lift up the steak, shake off the excess flour and dip the steak into the egg wash, coating it on both sides. Lift the steak out of the egg wash, shake off the excess egg wash, and then dredge the steak again in the flour. Again, press the flour into the steak on both sides. Set aside on a plate. Repeat with remaining steaks. Pour enough oil in a large frying pan to cover the bottom by 1/4″. Heat the oil to 350° F or when you drop a little flour into the oil it sizzles. If the oil doesn’t sizzle it isn’t ready, if it burns the oil is too hot, reduce the heat. Working one at a time, lay a flour-egg-coated steak into the hot oil. Gently shake the pan a little to wash a little hot oil on the top of the steak. Or you can use a metal spoon to spoon some of the oil over the steak. This sets the coating. Fry until you see the edges of the steak turn golden brown, about 2 min. Carefully turn the steak over in the pan, and fry for 2 more min. Once both sides of the steak are golden brown, tip the steak up with a metal spatula to drain the excess oil. Remove it from the pan and place if on the wire rack in the oven to keep warm. Repeat with the remaining steaks. Serve chicken fried steak with the gravy and a side of mashed potatoes.


3 T pan drippings
3 T flour
1/4 c whipping cream
1 3/4 c milk
freshly ground black pepper

In same pan, turn off the heat. Pour out all but about 3 T fat from the pan. Whisk in flour and turn the heat on to medium. Let the flour mix cook until it’s the color of milk chocolate, about 4 – 5 min stirring constantly. When the flour fat mix is smooth and a lovely milk chocolate color, slowly add the milk and cream, whisking constantly. Note that the mix will seize up initially and will loosen as you whisk in more liquid. Add milk to your desired thickness for gravy. If the gravy is too thick for you, add more milk. If it’s too thin, let it cook longer. Season with salt to taste. Season with lots of black pepper, to taste.

Big Mama’s Fried Chicken (food52)

8 – 10 chicken pieces
3 large eggs, beaten
2 t hot sauce
1 t Worcestershire
2 1/2 c flour
3 T cornstarch
3 T seasoned salt
2 t paprika
1/2 t cayenne pepper
2 t black pepper
1/2 t garlic salt
1 T onion powder
oil for frying

In a medium sized bowl, whisk together eggs, hot sauce and Worcestershire and set aside. Next add flour, cornstarch, seasoned salt, paprika, cayenne pepper, black pepper, garlic powder and onion powder to a paper bag and shake to mix well. Dip each piece of chicken into egg wash coating both sides then dip into seasoned flour thoroughly coating each piece. Then add piece to baking sheet to rest. Finish coating all chicken and let sit for 10 – 15 min until coating has set. While coating sets, add 1 1/2″ oil to a cast iron skillet or heavy bottom skillet and heat over medium high heat. Also turn on oven to 275 F. This is my test for knowing when the oil is ready: Big Mama always tossed a tiny bit of flour in the oil and if it began to fry and sizzle, the oil was ready. Fry 4 pieces at a time on each side starting with dark meat since it takes longer. Make sure you don’t overcrowd the pan. After each side has turned slightly golden, put the top on the skillet to steam the inside of the chicken ensuring doneness. After a couple of min, remove the top and continue to fry until the crust is crispy again and completely golden brown. Remove chicken from oil and place on paper towels or rack to drain. Place chicken on a baking sheet covered with parchment and add to warmed oven while finishing the other chicken pieces. Fry remaining chicken pieces and drain and add to oven. Serve chicken when ready.