Breads and Pastries Recipes

[sassy_faith]

---

PAN DE SAL

Ingredients:
2 cups evaporated milk
3/4 cup splenda
1/2 cup butter
1 (.25 ounce) package active dry yeast
1 1/2 teaspoon iodized salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
6 cups all purpose flour
2 tablesppons dry bread crumbs for topping

Directions:
Microwave the milk in a bowl until it bubbles & remove from heat.
Add butter and splenda; stir until melted. Let it cool until lukewarm.
Add the yeast & stir to dissolve.
Add salt, baking powder, baking soda & the 6 cups of flour; stir well to combine.
When the dough has pulled together, turn it out onto a lightly floured surface & knead until smooth and supple, about 8 minutes.
Lightly oil a large mixing bowl, place the dough in the bowl & turn coat with oil Cover with damp cloth & let rise in a warm place until doubled in volume, about 1 hr.
Preheat oven to 375 degrees F (190 degrees C)
Deflate the dough & turn it out onto a lightly floured surface. Divide the dough into equal pieces & form into rounds. Place rolls on 2 lightly greased baking sheets.
Cover with damp cloth & let rise until doubles in volume, about 35 minutes.
Sprinkle with bread crumbs & bake at 375 degrees F (190 degrees C) for about 15-20 minutes or until the tops are golden brown.

[totitot87]

kinsa kabaw sa oatmeal choco chip cookies?

[pnoize]

PAN DE SAL

Ingredients:
2 cups evaporated milk
3/4 cup splenda
1/2 cup butter
1 (.25 ounce) package active dry yeast
1 1/2 teaspoon iodized salt
1/2 teaspoon baking powder
1/2 teaspoon baking soda
6 cups all purpose flour
2 tablesppons dry bread crumbs for topping

Directions:
Microwave the milk in a bowl until it bubbles & remove from heat.
Add butter and splenda; stir until melted. Let it cool until lukewarm.
Add the yeast & stir to dissolve.
Add salt, baking powder, baking soda & the 6 cups of flour; stir well to combine.
When the dough has pulled together, turn it out onto a lightly floured surface & knead until smooth and supple, about 8 minutes.
Lightly oil a large mixing bowl, place the dough in the bowl & turn coat with oil Cover with damp cloth & let rise in a warm place until doubled in volume, about 1 hr.
Preheat oven to 375 degrees F (190 degrees C)
Deflate the dough & turn it out onto a lightly floured surface. Divide the dough into equal pieces & form into rounds. Place rolls on 2 lightly greased baking sheets.
Cover with damp cloth & let rise until doubles in volume, about 35 minutes.
Sprinkle with bread crumbs & bake at 375 degrees F (190 degrees C) for about 15-20 minutes or until the tops are golden brown.

what is splenda?

[hera_82]

Asparagus-Ricotta Tart

INGREDIENTS for Crust:

2 cups all purpose flour
1/4 teaspoon salt
1/2 cup chilled unsalted butter, cut into pieces
1/4 cup solid vegetable shortening
8 Tablespoons cold water

INGREDIENTS for Filling:

1/4 pound bacon
1 pound asparagus, trimmed and cut into 1/2-inch pieces, saving 6 spears for garnish
4 large eggs
15 ounces ricotta cheese
1 teaspoon salt
1 teaspoon pepper
1/4 teaspoon nutmeg
3 green onions, chopped


TO PREPARE:

1. Preheat oven to 400 degrees. Prepare Crust: Combine flour and salt in the bowl of a food processor. Add butter and shortening and process until mix resembles coarse crumbs. Add 4 Tablespoons water. Blend in enough of remaining water to form dough that just holds together and pulls away from sides of bowl. Flatten into a circle and refrigerate for 30 minutes.
2. Roll out on floured surface to 14-inch round. Transfer to an 11-inch quiche pan with 1-inch high side. Pierce bottom and sides of crust with fork to prevent shrinkage.
3. Put on preheated cookie sheet and bake for 10 - 12 minutes or until light brown. Cool. Reduce temperature to 375 degrees.
4. Prepare Filling: Fry bacon until crisp. Drain and crumble.
5. Cook asparagus in boiling water until crisp, about 3 minutes. Drain and dry.
6. Whisk eggs, ricotta cheese, salt, pepper and nutmeg in a bowl. Stir in onions, bacon and asparagus. Spoon filling into crust, arranging 6 whole spears on top.
7. Bake until filling is firm, about 35 minutes. Serve warm or at room temperature.

[bluntman]

yummy

[hera_82]

Chocolate-Coated Pecan Toffee

INGREDIENTS:

1 cup (2 sticks) butter
2 cups packed brown sugar
1 cup chopped pecans
4 cups (24 ounces) semisweet, milk or white chocolate chips

TO PREPARE:

Bring the butter and brown sugar to a boil in a saucepan over medium heat, stirring frequently. Reduce the heat to low. Cook for 10 minutes, stirring occasionally. Remove from the heat and stir in the pecans. Pour the pecan mixture into a greased baking pan and let stand until set. You may chill or freeze to speed up the process. Break into irregular pieces.
Microwave the chocolate chips in a microwave-safe bowl until melted and stir. Dip the toffee into the melted chocolate and arrange on a sheet of waxed paper. Let stand until set. Store in an airtight container. Do not substitute margarine for the butter.

NOTE: Any kind of nut may be substituted for the pecans. This recipe makes a large amount of toffee, so share with friends and neighbors during the holidays or send home with your guests as a party favor.

SERVES: 12 - 16

[pnoize]

Re: Pan de Sal Recipe

aaah...splenda is a sugar substitute. i'd rather use refined white sugar.

If you use instant yeast, there is no need to use baking powder and baking soda anymore. yeast, baking powder and baking soda are leavening ingredients that cause the batter to rise. Putting too much of leavening ingredients may cause the dough to have a bitter taste and may cause the dough to collapse.

[roribarori]

Murag S'mores ra gyud ako nahibaw-an da. As the Barney song goes...
You take a graham cracker and you ... ahehehe... i forgot the lyrics...
anyways, here's how you do it. on a graham cracker, place a marshmallow, top with a chocolate bar, and then another graham cracker.
the i think you need to toast it to make it all nice and melty... oooooh....

[greenleafs]

Right-o, I got a chocolate recipe that I've certainly tried making yesterday.. It came out superb, and I couldn't stop licking my fingers between each dip of truffles in the chocolate.. *swooons* It's chocolate heaven..

I took a liberty of posting the screenlicious picture at the photobucket. Here's the link:

http://i133.photobucket.com/albums/q...9/IMG_2631.jpg


And now for the recipe:

ROCHERS:

100 g of milk chocolate, chopped into small pieces
150 g of praline
50 g of crushed wafers

toasted chopped peanuts
milk chocolate



As for the chocolate itself, I use Cacao Berry which I had it shipped from Sonlie in Manila. You can certainly used dark chocolate, but i find in this recipe, it might come out a bit too rich. Any chocolate actually can be used, as long it melts nicely and without lumps..

Then we come to praline, boil sugar and little amount of water until it becomes caramel and add then the unsalted skinned toasted peanuts. I love using almonds, hazelnuts, any nuts.. Stir and pour it into the oiled baking sheet. Let it cool and set. Break it into pieces and pulverize in food processor until it has become a bit liquid. Take note, it might look oily but that's because it came from the peanuts. Peanuts in general are oily! There, you got your praline..



Melt chocolate over the hot water, stirring until the mixture is completely melted and shiny. Don't let a drop of water in the chocolate, otherwise you'll have a mass of seized chocolate.. So make sure the bowl is very dry.. then stir in the praline and crushed wafers.. Let it cool in the fridge until it hardens.. When it hardens, roll into balls, using your hands.. Leave in the fridge while preparing the dipping chocolate.

Now, melt the chocolate over hot water and remove from heat. Stir in the chopped unsalted skinless toasted peanuts. Remove the chocolate truffles from the fridge and dip in the chocolate for 5 seconds. Remove and place in the baking sheet.

There you go! Any questions, don't hesitate to PM me.. I'm relatively harmless, honest!

[bierut512]

murag lami ni nyo mga recipes da.magluto ko.