Fluffy Sourdough Waffles ( Overnight Mix)

 

 

I am always creating  new recipes for using sour dough starter in baking. I made some really good mix for waffles that you can make ahead and keep in the refrigerator for up to 10  days( or I have kept it longer, still turned out great in the waffle iron). A tip on how I cook these....After I mix the main batter, I put it the refrigerator in a 4qt to 6qt container.  When I wanted to make some waffles I measured out the amount of Main batter I needed (*** see  details in recipe below ) and on the day I was making the waffles,add the morning Ingredients based on the ***Main batter amount used. This way I only cooked what the two of us wanted. The Main Ingredients batter sat in the refrigerator until I wanted waffles again. It works out and because it was a sour dough mix the flavor got better the longer it sat in the refrigerator .  

First you mix up the Main ingredients. I use my stand mixer. do not over mix . Just until all the ingredients are mix in ( make sure no flour is visible) . Now rest at room temp between 68-74 degrees over night ,at least 12 hours.

 

Main ingredients:

4 cups all purpose flour

2 cups buttermilk

2 Cups  Active Starter, Sourdough 

2 Tablespoon sugar ( I use Maple sugar)

 In the Morning add  the Morning Ingredients.to the Main mixture

Morning Ingredients

4 Large eggs beaten

1/2 cup of unsalted melted butter

2 teaspoon Baking soda 

1 teaspoon fine salt , use can use less  ( if you use salted butter omit the salt)

Mix well  together.

Use your stand mixer  for easier mixing. 

 Heat Waffle Iron. Cook according to waffle maker directions. Mine takes about 4-5 minutes.

 these waffle are very light and fluffy.

If you have left overs they can be reheated in the toaster .

 MY TIP

***Now if you want to only make a 4 waffles, keep the Main Ingredients mixture the same, Measure about 1/4 out of it. add the Morning Ingredients as follows:

1 large egg

2 Tablespoons melted unsalted butter

scant 1/4 teaspoon Salt (if using salted butter omit)

 1/2  teaspoon Baking Soda

 

 Heat Waffle Iron. Cook according to waffle maker directions

 Makes 16 full size waffles.

So... WHAT HAPPENED? I Followed the Recipe.

 

 

Ever used a Book recipe and only did the weight  (grams, OZ or ML) measurements? Then you bread did not turn out  right ? Well I did and  will tell you what I found out.

It was a bread book.. I thought A good one. However, every recipe I made did not turn out right. Decided to use  the cup measurements and the scale together. What I found out was the books weight measurements were double!  My suggestion  is to do the cup and scale to check the books Author or the online recipes weight accuracy .

Once I started doing that my bread started to come out right. Sometimes folks publishers do not check the details. Was very surprised that the books ingredient weight measurements  were that far off. 

Pumpkin and Banana Sourdough Waffes.

 

I started making my own sourdough bread earlier this year. With the sourdough starter I made some waffles. Make sure your starter is active. That means you have fed it and allow it to set for 6 to 12 hours. 

 Wet ingredients: 

2 large eggs 

1 ripen Banana mashed 

4 Tablespoons melted butter, cooled slightly 

1/2 cup milk 

1 Cup Starter, Sourdough 

1 Tablespoon Honey

 ....whisk together till well blended 

 

 Dry Ingredients: Mix in separate bowl....

 1 + 1/4 cup Flour

 2 teaspoons Baking Powder

 1/2 teaspoon Baking soda 

1/2 teaspoon fine salt 

2 teaspoons Pumpkin pie spice .

 

...Whisk dry ingredients together. Add to wet ingredients, Mix well 

 

 Heat Waffle Iron. Cook according to waffle maker directions

 Makes 6 full size waffles.

AUNTIE E'S BLUEBERRY MUFFINS

 We have been watching our sugar impact during this Covid 19  Quarantine  time. I am on the borderline of Type 2 Diabetes. Hubby is just trying not to gain a boat load of weight.
This recipe does have some natural sugar in it. Mostly on the topping. I did try using a Trivia Brown sugar topping once and it really didn't do well. Therefore I now use regular Dark brown sugar. It is an Low impact Carb, that way it will not spike your Glucose level.

Auntie E's Blueberry Muffins

AUNTIE E'S  LOW IMPACT BLUEBERRY MUFFINS.

 Line a 12 muffin tin ( or two 6 muffin tins) with Parchment paper liners. Set aside.

Mix together dry ingredients:

 220g Carbalose Flour ( it is better to use a weight measure, if you do not have one it is about 2 cups)
1 and 1/4 teaspoon baking powder
1 and 1/2 teaspoon baking soda
1/2 teaspoon salt

*Mix this together and set aside.

*Add about 2 Tablespoon of this mixture to berries below to coat - set berries aside.

1 and 1/2 cups of Fresh Blueberries ( added a little of the Flour mixture to them to coat)- set aside



All  the following ingredients should be at room temp.

1/2 cup unsalted butter
1/2 cup Splenda
2 Tablespoons Trivia Brown sugar.
2 Large Eggs
1/2 cup unflavored Greek yogurt ( I use the ones with no added sugar)
2 teaspoons of Mexican Vanilla extract
1/2 cup  Unflavored Almond Milk

*Cream the sugars and butter together about  1 minute.
*Add eggs one at a time, mix well after each.
*Beat in Yogurt and Vanilla.

 *Now alternate the  flour mixture and Almond Milk Mixing on Medium Low speed of Mixer. ( I use a Kitchen Aid Mixer). do not over mix.

 *Now by hand Fold in Blueberries.

Topping Mixture

2 Tablespoons Dark brown Sugar
1/4 teaspoon ground cinnamon ( I use Saigon Cinnamon)
1/8 cup chopped Walnuts. ( I chop mine fine)

*Mix altogether- set a side.

*Put into Prepared Muffin tins.

*Add about a Tablespoon of the topping mixture to each one.

Bake in a Preheated 425° Fahrenheit oven  bake for 5 minutes, Then turn oven down to 350 bake for an additional 18- 20 minutes.
Remove from oven and enjoy.

Makes 12 muffins.

Ninja foodi: Banana Hazelnut Bread

Banana Hazelnut Bread

 I love Banana Bread. However the sugar content is high for Diabetic. I developed this version so we could  enjoy some with my Dad.  You could serve it with some ice cream for more carb in take. This recipe is half the carbs of Traditional Banana Bread .

 3 Banana's Mashed
1/4 cup Dark Brown Sugar
1 1/2 cups Unbleached Flour
1/2 cup Hazelnut Flour
1 1/2 teaspoon baking powder
1 1/2 teaspoon backing soda
1/4 teaspoon salt
2 Large Eggs
1/2 Cup Melted unsalted Butter
2 teaspoon Vanilla Bean paste
1/4 cup chopped Hazelnuts


Cream bananas and brown sugar together , mixed well.
Add the eggs and Vanilla Bean Paste, beat well.

Combined the dry ingredients, except Chopped Hazelnuts,  together and whisk  to blend well.

Start with dry ingredients alternating with the melted butter,  and ending with the dry mixture.
 Add to creamed ingredients mix well after each addition.

Fold in Chopped Hazelnuts.

Pour into a 8 inch buttered and floured cake pan

Preheat the Ninja Foodi on Bake 325° F for 5 minutes,
put the cake pan on the rack, ( low position). lower into the inner pan.
Cook for 30 minutes on 325°F.
Lift out when done allow to cool for 10 minutes, remove from pan onto serving platter

Recipe copyright 2019 by "Auntie E Cookbook/EM Dubros"

CoffeeTime: Morning Meals-SconesToday

Love the morning meals!  Are you like me? After a good night sleep a high carb meal sounds great. Pancakes, scones, Toast and Eggs, Eggs Casseroles, French toast even just toast with cream cheese and jelly. Some of my youth memories come to mind.
The morning meal is the best to have those high carb items. We are coming off a  8 to 12 hours fast and the body need that kick start. Most of us will burn off the carb in the morning with our routines. Cleaning house, getting the kids out, errands and maybe even a little walking for shopping.

 Just put on the music and get moving! I have a great Scones recipe for today. so easy to easy to make. I use Frozen berries because the hold up better in the baking process. You can freeze your own, Just put them on a cookies sheet in the freeze overnight. They will be ready in the morning.

 Mixed Berries Scones

 Preheat oven to 350°F
2 cups All Purpose Flour ( unbleached)
3/4 cup Powder sugar
1/4 cup Walnut Flour
1/2 tsp Salt
1 Tbsp Baking Powder
1 cup of Half& Half
1 cup of Frozen  Mixed Berries.
 Turbinado sugar ( for the top)

1.Put all the Flour, Powder sugar, walnut flour,salt ,Baking Powder and  frozen berries in a bowl and toss well.
2.Add the  half & half and stir together til combined, It will be  lumpy.
3. turn out on a floured surface and pat  down into a  round  circle, about 8 inches round and 1 inch thick
4. cut into 6 triangles, slightly round the triangles and place on a Parchment paper lined cookie sheet. Sprinkle some Turbinado sugar on top of each Scone
5. Bake in a 350°F oven for 25 minutes.

Let cool slightly and enjoy.

  Recipe copyright 2018 by "Auntie E Cookbook/EM Dubros"

Traditional Irish Soda Bread

This is a traditional Irish Soda Bread. Soda Breads are the simplest breads to make. Only a few ingredients needs and most households have them in the cupboards. This is a recipe from Ballyvaugham,Co.Care Ireland. Traditional Soda Bread calls for Buttermilk or commonly known as Sour Milk in Europe.
 You want to make sure you do not knead or handle the bread. I use a medium round mixing bowl to  mix and then turn it upside down onto the Floured parchment paper lined baking sheet. Press it down to the 4cm thickness and then cut it, Place it in the oven right away cause the Soda starts working as soon as you add the buttermilk. You want the bread to continue to rise in the oven, therefore getting it in at the right time is essential for the bread. This is not a make ahead  a cooking bread. It is consider a fast bread.

The faster you work with it after added the buttermilk and better it will turn out.


IRISH SODA BREAD

6 cups Flour
1/4 teaspoon  Baking Soda
1/4 teaspoon Salt
1 cup Buttermilk


1. Preheat over to 400° F
once oven is heated( due to you need to gt the bread in the oven right away)

2. Put all the dry ingredients( Flour, Baking Soda, Salt) in a medium bowl, stir well.

3 .Make a well in the middle, add buttermilk in the Well, stir Vigorously til all flour is incorporated.

4. Turn out unto  a baking sheet lined with Parchment paper add a little floured to the paper, flatten out into a circle about a 4 cm thick ( one and a half inch thick)

5. With a floured knife make a crisscross cut in the middle.

6. Bake in the preheated oven for 40 minutes.

Buttermilk Biscuits from Auntie E's Kitchen

There are a view things I like to use to make life easier in the Kitchen. First thing is a *Pastry cloth or a thin cotton towel. I add flour to it rubbing it into the cloth. fold it by first the two ends meet in the center, then fold the opposite sides to the middle. then fold to cloth in half. put in a large Baggie and store until needed. Second thing is a Pastry cutter.  Third thing is Parchment Paper.
 the trick is not to over mix the dough. A Light touch does it.

 

Buttermilk Biscuits

2 cup flour

1 Tablespoon Baking Power

1 Teaspoon Baking soda

1/2 teaspoon Salt

1 Tablespoon Sugar

4 Tablespoon Crisco Butter flavored Shortening

10 oz Buttermilk

 Sift together the first 5 ingredients,

Cut in the Shortening, using a cutting  in tool or two knives ( using a scissor action)

Stir in Buttermilk til  flour is blended, do not over mix.

Turn out on a floured surface ( I use a kneading cloth )

 rolls out into a 1/2 inch circle

Cut with a 2.5 inch round cutter. ( hint in order to not re-roll the dough, use a method of  tucking the cut edges in to make a round piece, by doing this you will never have to rework the dough. Which causes the biscuits to turn out flat and tough)

Place on a Parchment paper lined Cookie sheet or Jelly roll pan.

Bake at 375 for 12 minutes, or until lightly brown tops and bottoms.

Recipe copyright 2016 by "Auntie E Cookbook/M Dubros"

* the link shows you how to make one and use it.

Moms Holiday Stuffing

My Mom loved making this recipe and the family enjoyed it every Thanksgiving and Christmas. My Baby Brother called me up to get it yesterday. So, I decided to add it to my cookbook. I have modified it to make it easier to make. However the same flavors are there.

Mom C's Stuffing

7oz package of Diced Mirepiox ( Celery , onion and Carrots diced)
4 hard boiled eggs diced.
2 teaspoons Dried Sage
1teaspoon dried thyme ( *or 2 sprigs of fresh thyme, remove stems)
1 teaspoon dried rosemary ( *or1 tablespoon  fresh Rosemary)
* if using fresh process them in a  clean coffee grinder til finely chopped.

1 -12oz package of Potato bread Soft cubed stuffing ( unseasoned), you can use the hard kind but make sure it is unseasoned.


1- 32oz turkey or chicken broth
about 2 tablespoon bacon grease.
the Liver, gizzard and neck of the turkey( usually in the turkeys cavity).  This you will cook . brown  them on medium heat in the Bacon grease and then add the Turkey or chicken Broth bring to simmer and low heat  to simmer cook for 20 minutes. remove from heat, remove turkey parts , reserve the broth. Dice  the meat,the neck will need to be shredded and chopped. ( I do not use the heart or gizzard, feel they are too tough, however my mom used the gizzard).  set the broth  and meat aside.

In a large bowl, mix the Mirepiox , eggs and spices together, mix in the meat, stir together. add the bread and mix well.
Start pouring in the Broth about 1/2 of it , mix well. You will keep adding the broth until the bread mixture hold together, ( DO NOT Soak)  Just until it comes together like moist bread. Depending on if you use fresh or dried bread cubes. you will use more liquid for the dried.
Place in a 2 qt buttered baking dish ( if you are using a glazed or non stick dish you do not have to butter the dish)

Refrigerate for at least 1 hour (can be made the day before.)

bake in a 350 F. oven for 1 hour or until heated all the way through.

copyright 2015 by "Auntie E Cookbook/M Dubros"

Kitchen Aid Recipe: The Easiest Pizza Dough Ever!

 We are featuring the Kitchen Aid Mixer the Week.  I have two Kitchen Aid mixers. one it a tilt back and the other is a professional lift.  The recipes in the kitchen Aid sections are easy and in most part do not require other kitchen items.

Have you wanted to make pizza dough but find it too time consuming ? This is the Easiest  pizza dough to make.

Deep Dish Pizza Style Dough.

1. Put two packages of yeast in a 2 cup glass container with 1/2 cup of warm water around 110 degrees Fahrenheit  and 2 teaspoon sugar.  Stir and set on top of  the stove in the back by the vents.. Let the yeast rise, this take about 5 minutes.    You want to make sure the yeast is active, it should be rising in the glass container.
2. Heat oven to 150 degrees and when it reaches it turn it off.  By the time the oven is up to the temperature  the yeast will be ready.
3. Put 4 cups of White Whole Wheat flour  in the Kitchen Aid  large bowl. Add 1 teaspoon fine sea salt. stir together with a whisk ( this is called poor man sifting). make a well in center. Pour 1/4 cup of Olive oil and 1 cup of warm (110 F) water. and the prepared yeast mixture. Attach the bowl to the Kitchen Aid base and put the dough hook on . Turn on setting 2. let mix and knead for 6 minutes. (That is all you need to do, no  stirring or scraping on your part. Just let the machine do all the work.)

Remove  dough from Bowl and place in a lightly oiled oven proof large bowl. Cover with a dish towel and put in the warmed oven ( make sure it has been turned off for at least  6 minutes). let rise about 45 minutes. You want it to rise about double the size you put in. I found 35 to 45 minutes was all I needed.
Take it out of oven and turn oven on to 450 degrees Fahrenheit. if you have a pizza stone put it in while the oven is heating. 

 while oven is heating, Turn dough out on a floured surface and roll out into a 17 inch circle , you can use a little flour if need to keep the rolling pin from sticking.


place a little cornmeal in  the bottom a deep dish pizza pan. place the dough in the pan and press the dough against the sides.

brush with some Olive oil

and put your favorite toppings on.
  Let it sit for 30 minutes. ( this will make for a  wonderful crust.). Now put in preheated oven (on the stone if you had one) and cook for 25 minutes. Let cool a little and cut into slices. enjoy.

copyright 2014 by "Auntie E Cookbook/M Dubros"   
Now there are several ways you can use this. recipes:
For a thin crust. it will make two 12 inch. preheat oven to 500 Fahrenheit  and cook on preheated pizza stone for 10 to15 minutes. Be sure to put your favorite sauce and topping on it before you cook it.

In the Kitchen with Auntie E-GoatMilk Biscuits

Let's talk  about goat milk. Did you know that goat milk is better for you? You probably heard it, but couldn't tell someone why. Sometime ago I wanted to make a difference in the amount of carbohydrates and type of Fats that I consume. Looking for easy digestible proteins and Fats. Things that would not contribute to health issues.
So many children are lactose intolerant, taking Cows milk out of the picture. Many diary companies are trying to make their products Lactose Free. But in doing so add other ingredients to the Milk. Goats milk is naturally Lactose free.  As far as adding anything to the Goats Milk, no need.

Goats Milk has more niacin (B₃) and B₆ , vitamin A, calcium, phosphorous, potassium, iron, copper, Magnesium and substantially more manganese. It also contains selenium  which is proven to be an antioxidant component. Allowing more antioxidant activity, giving one a boost to ward off illness.  Goats milk has the same levels of Sodium and Zinc as Cow's milk.

The Goats Milk is lower in Carbohydrates. also lower in  folic acid (B₉) and B₁₂. However is  higher in Protein and essential amino acids. It is also Naturally Homogenized. Will not separate after sitting like non homogenized milk. There is a process the Cow diaries use to Homogenize their cow milk. No need for that with Goats Milk.  Even though goats milk  has some higher caloric numbers and fat, the type of fat allow the body to digest the milk faster and not to spike the glucose levels. which is one reason that folks have problems with cows milk items. Overall Goats milk is a better choice. I like to use it in cooking, have found that things are creamier and have a fuller taste, as well as  satisfying when eating less.

Now that you know a little more about Goats Milk, try this recipe for Biscuits. There are so good and filling. You will find that one biscuit is enough and that alone will help you with weight control.

Goats Milk Breakfast Biscuits 

Preheat oven to 450 degrees Fahrenheit.
 
2 Cups unbleached All Purpose flour

1 Tablespoon plus 1 teaspoon Baking Powder

1 Tablespoon Sugar

1/2 teaspoon Salt

Mix these dry ingredients together with a whisk. We call this poor man sifting.

Put 3 Tablespoon of Cold Butter in Dry mixture and cut in with a pastry cutter.  You want to have various sized of butter in the mixture.  So cut in easy , I only cut in for about 35 seconds. Just enough to incorporate the butter in the flour.

Add 10 oz of Goats Milk and stir with a wooden spoon til all the flour is mixed in.

turn out onto a lightly floured pastry cloth (or you can use a clean linen towel -smooth not a dish towel). knead 10 times, folding and turning the dough. Roll out in about a 9 inch round 1/2  inch thick. using a 2 inch round cutter, cut out biscuits and sat aside on cloth. you can lightly knead any remaining dough and cut out the rest. It should make about 11 or 12 biscuits.

Place  Biscuits on a cookie sheet lined with parchment paper. I find this method great cause you do not need to grease  and they come out brown on bottom. (Using a silicon liner didn't work out because they do not brown and the silicon tends to hold the moisture on the liner pad. ).

place in a  preheated 450 degree Fahrenheit oven  for about 12-15 minutes.  Until they are lightly browned on top ( see Photo above).

enjoy, these will become your favorite biscuit recipe to make.

copyright 2014 by "Auntie E Cookbook/M Dubros"  

Fall Foods- Bartlett Pear Strudel

I love this time of year. October Fest and the Seasons Weather all makes me feel great. Perhaps it's because I was born this time of year. Whatever it is Fall foods are one of my favorites.

Recently I came across a Strudel Recipe. Years ago we lived on a farm.  We had a Bartlett pear tree. This was the time of the year it produced pears. I put up lots of pears all October long. So I thought I would share a Bartlett Pear Strudel recipe was you. This is the first all the Fall Recipes for 2012.

I hope to bring you some healthier New twist to some old fashion favorites. Join in the fun and add the links to your Fall favorites in my Comments.
This recipe mixes Agave syrup with regular sugars. This is a good way to use low glycemic index sweeteners.  Using the two  helps with the controlling of the spikes in the insulin level.  Which help in the desire to eat more sweets.

Bartlett Pear Strudel

You will Need:
Filling:
5 Bartlett Pears
3 Tablespoon unsalted Butter
1/2 Tablespoon Pumpkin Pie Spice
1 Tablespoon cider
5 teaspoon Maple flavored agave syrup
2 tablespoon light brown sugar

Dough:
One 11oz package  pie dough mix (I use Pillsbury)
1/3 cup of Cider
1 teaspoon Pumpkin pie Spice

Spice mixture:  Mix together,
1/2 teaspoon pumpkin pie spice
1 tablespoon raw sugar crystals

Egg Wash:
1 eggs beaten Plus 1 teaspoon skim milk-mix together


Dough:
Mix the dough mix with cider and spice.
Wrap in plastic and place in refrigerator. 

Pear mixture:
Core and peel the pears and cut in 1 inch pieces
Melt butter in large fry pan reduce heat to medium low
add pears and spice cook for about 2 minutes
Add cider and cover reduce to simmer about 10 minutes.
Add in agave and continue to simmer for 15 to 20 more minutes until soften.
Stir in Brown sugar and set aside to cool.


Remove Dough from frig.
Roll out to 1/4 inch 9x13rectangle (I like to roll it on a silicon mat)
Place  Pear mixture in the Middle of rectangle long ways
fold the side farthest way over the pears. Now fold the other side( closet to you) over the dough and pears (if you used a silicon mat this is very easy to do). Now place it on a parchment paper lined cookie sheet, seam side down.

Brush the top with Egg wash mixture ( egg and skim milk)
sprinkle with Spice mixture.
make about 5 slits on top

Put in a 400 Fahrenheit degree oven for about 35 to 40 minutes, You want to make sure the dough is cooked through.

Cool 10 minutes before cutting. Can be served warm or cold.

French Breakfast Bake

I love Breakfast Casseroles. They are so easy to make and a great time saver for the weekend morning. Blueberries are one of the most common fruit used in cooking. I had some Croissants that were a few days old and hard. I had stored them in the refrigerator, to keep them from molding. So I thought I would use them in a casserole. I think it turn out good and the family loved it, they ate it all up! Hope you will try it out.

Blueberry Breakfast Casserole

about 6 croissants cut in cubes
1 cup blueberries, frozen
1/3 cup packed light brown sugar
3 Tablespoon Baker Nut dessert filling
8 eggs beaten well
1/3 cup milk
1 teaspoon vanilla extract
buttered casserole dish( 1.5 qt)
Preheated oven ,350 degrees Fahrenheit

1. Put cube croissants in casserole dish. Mix in blueberries.

2. Add brown sugar and nut filling together, Drop by spoon fulls into casserole dish.

3. Mix eggs and milk and vanilla in bowl, Pour over bread mixture. Cover refrigerate for about 30 minutes.

4. Bake in preheated oven for 45 to 50 minutes, or until browned on top and center is cooked.

copyright 2011 by "Auntie E Cookbook/M Dubros"

Thursdays Holiday Flare- Holiday Traditions

From Morning traditional food to the night time treats, there is always that family tradition recipe. The one that is a must every year at this time of year.
For us it is a Danish Puff that my hubby's mother made each year at Christmas(I will linked that one for you). Now for me it is Stollen. While living in Germany I fell in love with the Treat.

German Stollen (Weihnachtsstollen)

(recipe from Breslau an area in Silesia[Germany] Now part of Poland)

About 7 cups of White Bread flour
1 Tablespoon of flaked sea salt
7 packages(171/2 teaspoons) Active dry yeast.
1 1/4 cups granulated sugar
2/3 cup lukewarm milk(95F-105F)
2 cup blanched almonds-chopped
4 cup Raisins
2 cup candies candied citrus peel
1 cup Currants
1 Tablespoon grated Lemon rind.
2 teaspoons freshly grated nutmeg
3/4 teaspoon Ground Cardamom
1 3/4 cup unsalted butter-softened
6 large eggs-lightly beaten
unsalted butter for brushing- this could be about 3 cups.
confectionery sugar for dusting.
Two large heavy baking sheets lined with 3 sheets of Parchment paper.

1. In a large mixer bowl mix dry yeast and 1 Tablespoon sugar and add to Lukewarm milk. Let stand for 5 to 10 minutes until foamy.
2. Sift flour into large bowl and set aside.
3. Mix the Fruits and almonds together add 2 tablespoon of flour, coating the fruits and nuts. Stir in spices. Set fruit mixture aside.
4.To Yeast mixture add a little of the flour to make a thick paste. Sprinkle top with a little flour, cover with cloth and place in a warm place for 20 minutes until Spongy.
5. Add the rest of the sugar to the sponge, stir. Add the softened butter mixer on a folding setting of mixer using a batter paddle. Change paddle to dough hooks. Fold 6 cups of flour in to the sponge, one cup at a time. Continue folding until flour is almost mixed in.
6. Add beaten eggs, about 1/2 cup at a time. folding well each time.[If dough is too sticky add 1 Tablespoon reserved flour at a time. If dough to too dry add 1 Tablespoon milk at a time]. continue to fold until dough is still soft and holds it's shape.
7. Turn out onto a well floured surface and knead until Blisters start to appear (about 10 minutes). Pat into a 18"x12" shape and about 3/4" thick.
8.Sprinkle one fourth of the fruit Mixture on top. Start folding in this pattern:
The Folding Pattern

• Fold the short to the other
• Next fold the long sides to meet in the middle
• Fold the ends in.
• Fold the right half over the left half, making to small rectangle package.
• Give the Rectangle a quarter of a turn.
• Press on the package out into a 18"x12" shape again. ( flouring surface as needed)
• Spread another quarter of the fruit mixture in to center and repeat Folding Pattern above. do this four times.
• Then fold over two more time pressing gently, turning after each fold over itself.

9. Now shape dough into a ball, return to a lightly buttered bowl. Sprinkle top with flour cover and set in a warm area for 2 hours.

10. Turn dough out onto a floured surface. Knead lightly one minute. Divide dough in half. Pat each half in a 10"x6" rectangle, about 1 3/4" thick. with short side facing you fold in bottom third in and top third down, making a three layered rectangle. Round ends to form a nice shape.

(a photo to help in this fold).

11. Place stollen on prepared baking sheet.( If you are not using a heavy baking sheet, use a another baking sheets under the main one, this will prevent the bottom from browning too much.)
12. Cover each Stollen with a dry dish towel and left rise for 2 hours in warm place.
During the last 15 minutes of rising Preheat oven to 325F.
13. Bake in middle of oven for 45 minutes. Then cover with foil, turn pan around and continue to bake for 30 minutes. Until Stollens are golden brown and Firm to the touch, and an inserted skewer in the center should come out clean.
14. Immediately brush 1/2 cup of melted butter on each Stollen. Let it soak in. Transfer to wired rack- cool completely.
15. Once cool wrap in foil and leave at room temp.
16. The next day, preheat over to 350F, place wrapped Stollen on Baking sheet for 10 minutes.
In the meantime melt 1 cup butter. Remove Stollen from oven, unwrap and brush with butter until they will not absorb any more. cool completely on wire rack.Wrap in New foil
17. Repeat the process in 16 for the next two days. On the last day brush the bottom of the Stollen with the butter.
18. When the Stollens have cooled , Sift a thick layer of confectioners sugar over the tops.
19. Keep the Stollen in a cool place , but not the Refrigerator, for at least 2 weeks
20. Use within six weeks.

A Printable version

Oktoberfest Time Coming Up. Brotchen time

Attended a meeting at school last week. My daughter is taking German, this is her third year. Every year we have an Oktoberfest at school. This year we will be having another one. I will be posting some German recipes the rest of this month through October. Hubby and I lived in Germany for a few years. I love the food and the bread was one of my favorite thing. Brotchen and meat in the morning was a staple. The Brotchen would be delivered to the door knob in the morning. So when we got up we had fresh Brotchen.
I thought I would post a recipe for German Brotchen. I like to use an Artisan based bread dough. This makes it really easy to have fresh Brotchen daily. The only thing to remember is that using the eggs in the dough will mean you will have to use it within five days. But that's not too bad because that mean fresh breakfast bread for five days.

German Brotchen.

Mix together;
3 egg whites the lukewarm water to measure 3 cups total.
Add 1 Tablespoon of Coarse salt, 1 1/2 Tablespoon of dry yeast and 6 1/2 cups unbleached all purpose flour.
Now stir these together and allow to rise at room temp for 2-5 hours. then cover with plastic wrap and place in refrigerator for about 2 hours before first use. (Can be refrigerated for up to 5 days).

To bake;

1. Preheat oven to 450 degrees Fahrenheit for 20 to 30 minutes. (Place a Baking stone for preheating if you have one. This will help hold the heat temp in the oven and allow the bottom to crisp.)
2. Now take dough out of frig and pull off about peach size balls.Shape into ovals and place on a Silicone baking pad or Parchment lined cookie sheet. Let rise about 20 minutes (you can go up to 60 minutes for the rise- the longer the rise the airier the brotchen) Just a note here- German brotchen is known to be denser in texture.Therefore the shorter time is more authentic.
3. Next brush to tops with beaten Egg White and you can add seeds of your choice at this point.
4. Using a serrated knife cut across the top of each oval.
5. Place in prepared oven (on top of stone if you have one) and mist with water ( I use a spray bottle here). Bake for 25 minutes until browned (a deep caramel color).
6. Remove from oven and place on a drying rack to cool.
7. Enjoy.

Make about 24 rolls.

Nutritional Info

• Servings Per Recipe: 24
• Amount Per Serving
• Calories: 110.5

• Total Fat: 0.0 g
• Cholesterol: 0.0 mg
• Sodium: 301.9 mg
• Total Carbs: 23.8 g
• Dietary Fiber: 1.1 g
• Protein: 3.8 g

Dee's Recipe Week- Angel Biscuits

You can use this recipe for both biscuit as well as dumplings for chicken and dumplings. You know with a large family she found ways to use a favorite recipe twice.
Dee's Angel Biscuits(or **Dumplings)

Step 1
1 tablespoon sugar
1/4 cup warm water
1 package Dry yeast.
Mix above ingredients together and let stand.
Step 2
Then sift together;
2 1/4 cup flour
1 tablespoon baking powder
1/2 teaspoon baking soda
1 teaspoon salt
1 tablespoon sugar
Step 3
Cut into dry ingredients, with pastry cutter
1/2 cup shortening
Step 4
Add
1 cup warm buttermilk
Step 5
Now add the Yeast mixture and mix .
Step 6
Turn onto a floured Board and knead slightly
roll out and cut with a 3 inch round cutter.
Place in a greased pan and let rise slightly
Bake at 400 degrees Fahrenheit oven until lightly browned. (about 20-25 minutes)

**Now if you are going to use it as a dumpling. After Step 5 drop the mixture by spoon full into boiling chicken broth or chicken soup.

Copyright 2010 "Auntie E's CookBook/M Dubros"

Dee Recipes Week

Dee was my Mother in Law. She had seven children,Three girls and four boys. Her husband and his father and brother lived in their home also. Because her family was so large she was in the kitchen a lot. During her life she gave me lots of her recipes.That was so I could spoil her son. Now my hubby has such fond memories of her food. some times I make something and his memories just flood back. All the kids asked if I knew some of her recipes. Last year at the reunion they where talking about this dish and that dish. I knew I had most all of those recipes. So I thought while I was away at this years family reunion I would schedule some of her recipes to post. I will post a few while at the reunion. I hope the girls remember to bring some of theirs so I can add them later.
Each time a different photo will be posted also. Now let's have a walk back in time when we had good eats!

Today's recipe, just like she penned it: Banana Bread (or Cake)

1 cup shortening
2 cups Sugar( part brown if desired)
2 eggs
3 1/2 cups flour
2 teaspoon baking soda
1 teaspoon salt
2 teaspoon cinnamon
1 teaspoon cloves
1 1/3 cups canned milk( evaporated milk)
1/4 cup Lemon juice
1 1/3 cups mashed Bananas

Sift dry ingredients together-set aside
Then cream shortening and sugar
Add eggs
Now alternate the dry ingredients with the milk and lemon juice.
Then add bananas, mix well

Put into 13x9 greased and floured pan or 3 large greased and floured loaf pans
Bake at 350 for about 45-60 minutes or until tooth pick comes out clean.
copyright2010"Auntie E's CookBook/M Dubros"

Coffee time with Auntie E-In the News!

Coffee in hand, My favorite Folgers Black Silk. There is just a taste that I like in that coffee. Grab your cup and sit-a-spell.
You're back...I heard last night that a mayor of a big city decided to quiet drinking coffee. I do not think I would want to do that. The statements was made, it was because a 6 year old daughter was at Starbucks with them and ask for a Mocha Latta. Had to think about that a little.... an answer No, you're to young came to mind! We seem to be so worried about what our child think about what we eat and drink. Now I do understand that, however we are grownups and so some things are privileges of being one. Coffee is one.
I remember my first cup, I was 21 years old. I joined the Military and coffee was a staple. "You learned to like it!" As my Drill Sergent would say or should I say Yell. I wasn't long till I learn the importance of the drink. Oh those long nights and early mornings. Now some 35+ years later I still drink that Morning Joe(coffee). Yes I have graduated to some flavored creamers and a new Sweetener, no more black on the run cups for me. Have I gotten softer in my older years? As the Minnesotans would say (I love the state) "You betch ya", but I still love my Coffee.
Now with that said, there is always a little coffee left in the pot. So I will leave an old favorite recipe of mine ..

Coffee Cake

This recipe is a variation of an old friend of mine. Way back in the 1970's and so easy to make.
I changed some thing to make it healthier.

You will need;

1 cup organic all purchase unbleached flour.
1 teaspoon baking powder
1/4 teaspoon fine sea salt
2 Large eggs (or you can use egg beaters equivalent to 2 large eggs)
1 cup Organic fine sugar
1 teaspoon Pure vanilla extract.
1 Tablespoon unsalted Butter-Melted
1/4 cup Hot strong (as you like it) Coffee
1/4 cup Hot Milk (any "%" kind)

• Sift dry ingredients together and sit aside
• Beat eggs til thicken.
• gradually add sugar and vanilla.
• Add to dry ingredients. Mix slightly then add Melted butter, hot Coffee and hot Milk. Mix well.

Pour into a greased 9inch square pan.
Bake at 350 degrees Fahrenheit for 25 minutes.

Now after baking add this mixture to the top
For the topping you will need;

1/4 cup unsalted butter-room temperature
2/3 cups dark brown sugar
2 tablespoon Milk( any "%" kind)
1 cup chopped Walnuts.

• Cream 1/4 cup unsalted butter
  
• Gradually add 2/3 cups brown sugar and 2 tablespoons Milk.
• Stir in 1 cup of chopped Walnuts .

Spread mixture over Warm Cake and place under Broiler to brown slightly. About 2- 4 minutes. Watch carefully so not to burn nuts.

Copyright 2010"Auntie E's cookbook/M Dubros"

So..Tell me what do you think about quitting coffee because of a child's reaction and desire?

Fresh Artisan Bread Daily

Making bread couldn't be any easier. I love making my own bread. With the cost of bread now-a-days, making it is a money saver. "Healthy Bread in Five Minutes a Day" is a book that has wonderful recipes and all are made with one basic dough that can be made up and stored up to two week in the refrigerator. There is no kneading, which is great for the busy person. Once the dough is made, it only takes a few minutes to form a loaf, then let is rise about 90 minutes and cook for 30-35 minutes. You must let this one cool completely before slicing. I know that is hard, but you must!
I have linked a video for you. It has all the ingredients for the bread as well as the instructions:
I will list the Ingredients here just so you can have them on hand.

5 1/2 cups whole wheat Flour
2 Cups Unbleached All Purpose flour
1 Tablespoon Kosher salt
1 1/2 Tablespoon Granulated Yeast
1/4 cup Vital Wheat Gluten.(this can be found in the flour section of the supermarket)

Watch video "Artisan bread in five Minutes a day"
Photo courtesy of munx.co.uk a bakery store

Auntie E's Baps

Baps are a type of bread from Scotland. They are soft crusted and a silky texture roll. I like to make them for hamburgers and breakfast sandwiches. You can cut them in half and toast on a bagel setting and spread marmalade on for a snack.
In trying to make this a more healthier Bread, I have changed the lard out to Shortening and the cream to skim milk. We found the taste to still be there and the texture was not compromised.


Auntie E's Baps

3 3/4 to 4 3/4 cups of Unbleached bread flour.
4 teaspoons fine sea salt
1/4 cup Crisco shortening
1 package (2 1/2 teaspoon) active dry yeast.
1/2 teaspoon organic fine sugar.
1 3/4 cups of half skim milk and water (at 95-105 degrees F),divided
Milk for glazing and flour for dusting.

• Add yeast,sugar and 2 tablespoon Warm liquid in glass bowl, let stand until foamy about 5 to 10 minutes.

• Sift together 3 3/4 cups flour and salt. Mix in shortening with clean fingertips until fine crumbs are left.. Make well in center.

• Add rest of liquid and the yeast mixture in center. With wooden spoon start add flour into well. continue until all flour is added.

• Turn out onto floured Pastry cloth or floured surface. Knead for 10 minutes. Until dough is smooth and silky.

• Place dough into a lightly greased bowl and turn to greased top. Cover with damp cloth and Let rise in warm, place free of drafts for 1 to 1.5 hrs,until double in size.

• Turn out onto floured surface or pastry cloth and divided into 12 equal pieces. shape pieces into 3 inch rounds, Place on two lightly greased Baking sheets.

• Brush with milk and dust with flour, Let rise for 30 minutes in warm place.

• Preheat oven to 425 degrees Fahrenheit

• Sift a little more flour over the tops and lightly press thumb in the middle (this will keep them flattish then domed)- I tend to let them dome some, so do not press so hard.
  

• Bake for 15 minutes, until golden top and bottom. (about half way through cooking switch baking sheets,if using two racks for cooking)

• Remove from oven place dry towel over them and let them cool a little before cutting and eating.

copyright 2010 by"AuntieE'sCookBook/M Dubros"