Breads and Pastries Recipes

[junenine]

Sweet Cinnamon Biscuits

2 cups sifted all-purpose flour
1 tbsp. baking powder
1 tsp. salt
1/4 tsp. baking soda
1/4 cup vegetable oil
3/4 cup buttermilk
8 tbsps. (1 stick) butter, softened
3/4 cup granulated sugar
1 tsp. cinnamon
1 cup milk, optional

Combine flour, baking powder, salt and baking soda in a medium bowl and mix well. Stir in vegetable oil. Add buttermilk and stir just until blended.
Knead the dough on a lightly floured surface until smooth. Roll dough into a 15 x 8-inch rectangle.
Preheat the oven to 400 degrees. Grease a 9-inch round baking pan lightly.
Spread butter over the dough. Combine granulated sugar and cinnamon in a small bowl and mix well. Sprinkle over butter. Roll up rectangle, jelly roll fashion, starting from one long side. Pinch seam to seal.
Cut the roll into 1 and 1/2-inch slices. Arrange the slices, cut side up, in prepared baking pan. Bake until lightly browned, about 15 to 20 minutes.
Remove from oven.
Pour milk over the top, if desired. Serve hot.

[hera_82]

Butterscotch Pumpkin Muffins


INGREDIENTS:

1-3/4 cups flour, sifted
1/2 cup firmly packed light brown sugar
1/2 cup sugar
1/2 teaspoon ground ginger
1/2 teaspoon ground mace
1 teaspoon cinnamon
1/8 teaspoon baking soda
1/4 teaspoon baking powder
1/4 teaspoon salt
2 large eggs
1 cup canned pumpkin
1/2 cup (1 stick) butter, melted
1 cup butterscotch chips
1/2 cup chopped pecans, toasted (optional)

TO PREPARE:

In a large bowl, mix flour, sugars, ginger, mace, cinnamon, cloves, baking soda, baking powder and salt. Create a well in the middle of the mixture.

In another bowl, whisk together eggs, pumpkin and butter. Stir in butterscotch chips and pecans and pour into the well of dry ingredients. Fold together just until dry ingredients are moistened. Do not overmix.

Preheat oven to 350 degrees. Spoon batter evenly into greased muffin tins. Bake for 20 to 25 minutes or until a toothpick inserted into the centers comes out clean. Place on a rack to cool.

YIELDS: 18 muffins

[saijo_18]

Help!!! Again, I was trying to make a perfect pandesal gaina... Grrr..... Mao ghapon ang result. Gahi ang gawas then ang sulod kay soft... so ako ge buhat and 2nd batch ako na lang ge buhat as a bread roll... kanang tag pisohon bitaw sa bakery... Hahayz. What's the problem?! Anyone can help me? Then the main problem is, wala ni tubo akong dough... My mom told me, nah sobra-an ra daw nako og knead... then ako man ge sunod sa instructions na 10-15 mins. Medyo Sticky and elastic... Hahayz... What do u think guys, can I have baking powder a subsitute for dry yeast? Thank u kau sa mo help!!! I was frustrated gaina... And 1 more thing diay, wala nako na roll sa bread crums coz we don't have any... Is that the reason y hard ang akong pandesal inig bake....

[hera_82]

Mint Chocolate Cupcakes


INGREDIENTS FOR CUPCAKES:

2 cups cake flour
1 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsweetened cocoa
2/3 cup (1 stick and 2-2/3 tablespoons) unsalted butter, at room temperature
1-1/2 cups superfine sugar
3 large eggs
2 teaspoons peppermint extract
1 cup milk

INGREDIENTS FOR FROSTING:

3 ounces semi-sweet chocolate
4 tablespoons unsalted butter
1 teaspoon peppermint extract

TO PREPARE:

Preheat oven to 350 degrees. Line muffin cups with paper liners. Sift flour, baking soda, salt, and cocoa. Set aside. Cream butter and sugar until light, about 5 minutes. Add eggs, one at a time, beating well after each addition. Beat in peppermint extract. Slowly blend in flour mixture, alternating with milk, until blended. Spoon batter into paper liners, filling each cup three-fourths full.
Bake 12 to 15 minutes, or until cake tester inserted in center comes out clean. Do not overbake. Cool cupcakes in pan on a wire rack 5 minutes. Remove cupcakes to wire rack to cool completely.
Melt chocolate and butter in a medium saucepan over low heat. Stir until smooth. Remove saucepan from heat and stir in peppermint extract. Cool frosting until spreadable. Frost cupcakes.

YIELDS: 20 cupcakes

[pnoize]

Help!!! Again, I was trying to make a perfect pandesal gaina... Grrr..... Mao ghapon ang result. Gahi ang gawas then ang sulod kay soft... so ako ge buhat and 2nd batch ako na lang ge buhat as a bread roll... kanang tag pisohon bitaw sa bakery... Hahayz. What's the problem?! Anyone can help me? Then the main problem is, wala ni tubo akong dough... My mom told me, nah sobra-an ra daw nako og knead... then ako man ge sunod sa instructions na 10-15 mins. Medyo Sticky and elastic... Hahayz... What do u think guys, can I have baking powder a subsitute for dry yeast? Thank u kau sa mo help!!! I was frustrated gaina... And 1 more thing diay, wala nako na roll sa bread crums coz we don't have any... Is that the reason y hard ang akong pandesal inig bake....

saijo I see a couple of problems to your pan de sal.

first, it could be that the dry yeast you used is dead. Did you test the yeast for activity? this maybe the reason why your dough did not grow.

second, it could also be that you didn't give enough time for the yeast to grow. i suggest using instant dry yeast next time. try brands like SAF.

third, your mom could also be right.

and No, you cannot substitue baking powder for dry yeast.

[ggay]

hiya! kinsa man naay recipe ug cinnamon bread? palihog share beh.

apili pod ug recipe sa baked polvoron kun naa man gani.

ta.

[hera_82]

French Silk Pie


INGREDIENTS:

2 egg whites
1/8 teaspoon cream of tartar
Salt to taste
1/2 cup sugar
1/2 teaspoon vanilla extract
3/4 cup pecan pieces
4 ounces German's sweet chocolate
3 tablespoons water, coffee liqueur or crème de cacao
1 cup whipping cream, whipped
1 teaspoon vanilla extract

TO PREPARE:

* Beat the egg whites with the cream of tartar and salt in a mixer bowl until frothy. Add the sugar gradually, beating constantly until stiff peaks form. Stir in 1/2 teaspoon vanilla and pecans. Spread evenly in a greased 9-inch pie plate.

* Bake at 325 degrees for 55 minutes. Cool on a wire rack.

* Melt the chocolate in the water in a saucepan over low heat. Let stand until cool. Fold in the whipped cream and 1 teaspoon vanilla. Spoon into the cooled pie shell.

* Chill, covered, for 2 hours or longer.

SERVES: 8

[bz_mom]

does anyone have a good recipe for the best brownie?

[caspey]

u should watch yakitake japan! hehehe

[harrykevin]

Help!!! Again, I was trying to make a perfect pandesal gaina... Grrr..... Mao ghapon ang result. Gahi ang gawas then ang sulod kay soft... so ako ge buhat and 2nd batch ako na lang ge buhat as a bread roll... kanang tag pisohon bitaw sa bakery... Hahayz. What's the problem?! Anyone can help me? Then the main problem is, wala ni tubo akong dough... My mom told me, nah sobra-an ra daw nako og knead... then ako man ge sunod sa instructions na 10-15 mins. Medyo Sticky and elastic... Hahayz... What do u think guys, can I have baking powder a subsitute for dry yeast? Thank u kau sa mo help!!! I was frustrated gaina... And 1 more thing diay, wala nako na roll sa bread crums coz we don't have any... Is that the reason y hard ang akong pandesal inig bake....

Introduction
Kneading the dough is one of the most important steps in bread baking. This step more than any other will determine the outcome of the bread.
Instructions
Difficulty: Easy

Steps
Step One - Start with dough that has been measured and mixed properly. (See Related eHows for dough recipes.)

Step Two - Turn the dough out on a clean, floured work surface.

Step Three - Flour your hands well.

Step Four - Use the heel of your hands to compress and push the dough away from you, then fold it back over itself.

Step Five - Give the dough a little turn and repeat Step 4. Put the weight of your body into the motion and get into a rhythm.

Step Six - Keep folding over and compressing the dough until it becomes smooth and slightly shiny, almost satiny. Check your recipe for specifics. The most common test for doneness is to press it with your finger. If the indentation remains, it's ready for rising. You can also try stretching part of the dough into a rectangle. If it can stretch into a thin sheet without breaking, you've kneaded it enough.

Tips & Warnings
It's difficult to over-knead dough by hand, but it's actually very easy to do with a machine, so check it fairly often. Kneading one loaf's worth of white-bread dough by hand should take about 10 minutes. Kneading two loaves' worth takes almost double the time. It takes longer for whole-wheat flour as well. (An all-whole-wheat loaf would take twice as long to knead, but you'll seldom make an all-whole-wheat loaf.)
Kneading does three crucial things for bread: it distributes the yeast and other ingredients evenly and thoroughly, it develops the gluten in the dough, and it introduces air. The gluten, or wheat protein, is what enables the dough to stretch instead of collapsing when the yeast grows inside it. If the gluten isn't developed, the dough won't rise well and will produce a heavy loaf - rather like a brick.
Some bread recipes call for a second kneading just before the dough is added to the loaf pans. Professional bakers call this benching and shaping the dough.