Bacon Cheddar Biscuits MMMMmmmmm, here’s another quick and easy breakfast recipe, sort of a savory take on the famous scones. This little monkey gobbled them up (though she did make me pick out the chives – “mommy i don’t like dat salad”). For the prudent dad I added jalapenos and he posed for us, ha. Get the Bacon Cheddar Biscuits Recipe after the jump… You can add bacon to anything, right? You’ll need some crumbled bacon, some cheddar, and if you have them in your backyard farm, green onions make a nice addition. Ingredients: 2 cups flour 1 tablespoon baking powder 1 1/2 teaspoons salt 12 tablespoons) unsalted butter, cold and chopped or grated 1/2 cup buttermilk 1 egg 1 cup grated Cheddar 6 pieces bacon, cooked and crumbled 2-4 scallions, green parts only, thinly chopped Directions: Preheat the oven to 425 degrees F. Whisk dry ingredients together. Beat buttermilk and egg. Dump out onto a well-floured board and knead 6-8 times. Transfer to a sheet pan lined with parchment paper or silpat Lookin’ good… Serve hot!
Gruyère Cheese Gougères Recipe, French Cheese Puffs, Appetizer Recipe, Grougere Recipe Baking Corner | Regional Foods | Cooking Articles | Hints & Tips | Culinary Dictionary | Newspaper Columns Gougères (Goo-ZHAIR) are a classical preparation often served at wine tastings in France with their Burgundy wines. These are great with any wine or champagne. A gougere is a savory cheese puff made with pate a choux dough, the same dough used for cream puffs and eclairs. These make wonderful appetizers or hors d'oeuvres for a party. They are very addictive, so make a large batch. Check out more of Linda's Appetizer Recipes. Gruyère Cheese Gougères Recipe Recipe Type: Appetizer, Gruyere Cheese, Gougeres Cuisine: French Yields: 36 gougeres Prep time: 30 min Cook time: 20 min Ingredients: * Bread flour is a high-protein flour. ** The egg whites help the puffs to be more dry inside. Preparation: Preheat oven to 420 degrees F. NOTE: Prepare all your ingredients in advance, as preparation will go quickly once you start cooking. Time to make the gougeres. Makes approximately 36 gougères.
Hasselback Garlic Cheesy Bread Hasselback Garlic Cheesy Bread First thing: this Calphalon Giveaway ends on Friday! Enter enter enter! Second thing: this bread is the bomb. Last week, I got some evil Kerrygold Samples in the mail. Aw, shucks. What is a girl to do? To prevent myself from inhaling it all in a 24 hour period, I put some in the freezer, but then immediately thought of this bread I’ve been wanting to make. They hang out in my booty. {TMI? This bread is the very reason why I run. And believe it or not, this is super simple to make! So, that’s all the info you need to know, m’kay? First thing you’re going to want to do is grab all your ingredients. Into a mixer bowl, add in your water, yeast and honey. Once your yeast has gotten foamy, stir in the salt and the flour in 1/4 cup increments. Once the dough starts pulling away from the sides and the bowl is looking pretty clean, then it’s time to set the timer and walk away. 5 minutes later your dough should be tacky and smooth. And melt it down. Hello, lover. See?
Bacon Parmesan Walnut Bread + Giveaway When asked to join #BakingADifference to spread the word about ending childhood hunger, the answer was simple. YES, OF COURSE! While I grew up fortunate, always having more than enough food on the table, there were surrounding communities near my hometown with struggling families and children. Beginning in my teens, I started volunteering my time and efforts to help those that needed it. Whether it was working at soup kitchens during Thanksgiving and Christmas, or heading our local clothing and toy donations– I wanted to share happiness and joy in whatever capacity I could give. One day when I have millions of dollars at my disposal (hey, a girl can dream), I want to start all sorts of charities, organizations, and programs aimed at helping people and animals. In addition to donating $450,000 to the No Kid Hungry Campaign, Fleischmann’s Yeast and Karo Syrup are encouraging bakers, foodies and chefs across the country to bake a for a cause. Bacon Parmesan Walnut Bread Ingredients Notes 1.
Fontina, Pear and Caramelized Onion Galettes - Wisconsin Cheese Talk | Wisconsin Cheese Talk by Ali of Alexandra’s Kitchen I fell in love with Wisconsin Fontina about this time last year, when I discovered a most delectable appetizer: the Barefoot Contessa’s baked Fontina, a bubbling combination of cheese, garlic and herbs served in a piping hot cast iron skillet. This idea has become my most reliable party trick, the quickest to disappear at the hors d’oeuvres table, the most-often requested recipe at the end of the evening. Fontina, as many of you might know, melts beautifully. In this galette, a buttery, cornmeal-flaked crust envelops caramelized onions and sweet pears melding below a layer of earthy Wisconsin Fontina. Fontina, Pear and Caramelized Onion GalettesBy Ali from Alexandra’s Kitchen Servings: 2 as main course; 4 to 6 as an appetizer Ingredients: For Cornmeal Dough: 9 tablespoons unsalted butter 1 1/4 cups flour 1/3 cup medium or fine grind yellow cornmeal 1 teaspoon sugar 1 1/4 teaspoons salt 1/4 cup ice-cold water Cooking Directions:
Caramelized Onion & Gruyere Bread | Urban Cookery There is something so satisfying about the art of making bread…especially when it’s as successful & delicious as this one. You’re basically taking the ingredients for French Onion Soup and creating a bread out of it….pretty ingenious if you ask me. You can make this bread in a typical bread loaf pan….however mine has mysteriously gone missing, so therefore, I decided to make them into individual breads in my mini dutch ovens (how cute are they?!) Tonight I am pairing this savory bread with a Roast Eye Round and some Creamed Spinach.... Melt in your mouth ooey gooey bread - adapted from a William Sonoma recipe Asiago Cheese and Rosemary Bagels | Foodness Gracious This was my first time making bagels from scratch, and it will not be my last. I couldn’t believe how easy they were to make and how really, really good they tasted. I developed these Asiago Cheese and Rosemary for Red Star Yeast using their Quick Rise Yeast which gave me a tray of cheesy, chewy bagels in 2 hours! I’m don’t pick up bagels very often when I’m buying groceries, mainly because I understand that a “real” bagel shouldn’t be messed with. That chewy shell-like crust and sweet smell isn’t something you can capture in a grocery store dozen pack. I’d love to try one if I’m ever in New York, where I hear the best bagels can be found. I’d heard about how bagels had to be boiled, left to rise slowly and were generally just a pain in the butt to make, but I promise you these were easy. I was compensated by Red Star Yeast to provide this post. Asiago Cheese and Rosemary Bagels Serves 8 2 quarts water 2 tablespoons brown sugar 1 tablespoon granulated sugar Adapted from Mel's Kitchen Cafe
Ezra Pound Cake - The kitchen confessional of Rebecca Crump. onion bacon and cheese buns recipe ok quick – take a piece of paper and a pencil and write down three of your favorite foods. don’t think about it, just write them down. are you finished? good. let’s review. the correct answers were onions, cheese and bacon. how’d you do? 2 out of 3? not bad, you get a gold star. hang your work on your fridge. now let’s get started. the instructions for these buns look a bit complicated, but believe me, this recipes is easy. there are 2 hour-long rising periods for the bread, but you can also leave it in your fridge to rise overnight and whip them up in the morning for brunch. and the best part? onion bacon and cheese buns adapted from the internet. makes about 16 buns. dough 3/4 cup water 1/2 cup milk 1/4 cup butter 1/4 cup honey 1 egg (beaten) 3 1/2 – 4 cups flour 4 tsp instant yeast 1 1/4 tsp salt filling 1/2 cup butter 1/3 cup green onion 1/3 cup white/yellow onion 1 Tbsp garlic (minced) 2/3 cup cooked crispy chopped bacon 2 1/2 cups Gruyere cheese
Roll pastry Ovaj recept stize sa Coolinarike i autor za njega kaze sledece: "pecivo koje ce vas oduseviti svojom mekocom, ukusom, izgledom i jednostavnom pripremom"... ja cu vam samo reci da sam ga pravila dva puta u poslednja tri dana :) Rol pecivo Sastojci: 850 g brasna 1/2 l mleka 1 kockica svezeg kvasca 1 kasicica secera 2 pune kasicice soli 1 dl ulja Premaz: 125 g maslaca/margarina 2 zumanca i po zelji: kulen, salama, sir... Priprema: U toplo mleko dodati kasicicu secera i kasiku brasna pa izmrviti kvasac. U medjuvremenu izmesati brasno i so, dodati ulje a zatim i aktiviran kvasac te umesiti glatko testo. Nadoslo testo istresti na radnu povrsinu (nije je potrebno posipati brasnom) podeliti na 4 jednaka dela, svaki deo premesiti u lopticu a zatim loptice ostaviti da ponovo pocnu da narastaju. Izmiksati maslac/margarin sa dva zumanca. Razviti prvu lopticu u pravougaonik (otprilike 35x50 cm). Verzija za stampu I za kraj, potpisujem autora, ovo su zaista super jednostavna a odlicna peciva :)
Rosemary Dinner Roll Recipe with Brie Cheese One thing Joanne and I rarely do is make our own bread. It isn’t that we don’t want to, it’s just that we are usually so scatterbrained throughout the day that before we know it, it’s past 8pm and we just don’t have the time. With that said, when we do stop and think to make our very own bread, we’re always struck by how glad we are that we did! These Rosemary Dinner Rolls made us wish we made bread rolls everyday. Seriously. They’re slightly sweet, soft inside and because you know we can’t do anything “normal” they’ve got a slice of creamy brie cheese and fresh rosemary in the middle. How to Make Our No-Knead Dinner Roll Recipe with Rosemary and Brie These really are easy to make. After that, we stir in a little more flour and rosemary. Not bad, right? We created this tender and scrumptious dinner roll recipe for Betty Crocker, but couldn’t wait to share with you! Did you enjoy our Rosemary Dinner Roll Recipe with Brie Cheese? Brie Roll Recipe Prep time Total time Yield: 18 You Will Need Adam
Onion & Cheese Bread This bread is simply delicious. It's a great snacking dish, so pull some pieces off and enjoy the cheesey goodness. Yield: 8 servings Ingredients 1 sourdough loaf, 2 lbs.1 lb. Directions Using a serated knife, cut the bread lengthwise into 1-inch strips without cutting through the bottom. Adapted from The Girl who Ate Everything.