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Sunday, November 23, 2003

Welcome to Miss Marian's Kitchen

The original plan was to present some of Miss Marian's best recipes on a periodic basis. However, her husband saved all the recipes using Word Perfect and when sent to us by e-mail, they cannot be opened.

We're still working on those technical problems, so take a look at some of the books we offer. Thanksgiving is coming. This is the greatest holiday, all you need is a sense of gratefulness and an appettite. Enjoy!

In the future there will be recipes for baked goods and many other items. Enjoy the experience.

















Saturday, November 15, 2003

Welcome to Miss Marian's Kitchen

This time we'll be doing some breads. Bread is the staff of life and is common to every culture in the world. For this reason bread is varied, tasty, interesting, and delicious. There will be two recipes this time with more to follow in the future.


Alsatian Kugelhopf (Xmas/ New Year’s German Sweet Bread)

3/4 cup warm milk
1/4 cup sugar
½ teaspoon salt
2 envelopes yeast
3 ½ cups flour, plus more for kneading and yeast
1/4 cup kirsch, mirabelle, or water
2/3 cup raisins, golden, black or combination
2 eggs lightly beaten
8 tablespoons ( 1 stick) unsalted sweet butter room temperature
8 to 10 blanched almonds
Confectioners’ sugar

1. Combine 1/3 cup warm milk, 1 tablespoon sugar, salt, yeast, and 2 tablespoons flour in a bowl and mix with fork to make a paste. Cover and let rise in a warm place until almost doubled in volume, about 20 minutes.

2. Warm liquor or water slightly and pour over raisins in another bowl. Set aside.

3. In still another bowl, combine 3 ½ cups sifted flour, the remaining sugar, milk and eggs with yeast paste. Mix to make a soft, elastic, slightly sticky mass, adding more flour (no more than ½ cup) or milk as needed. Using a wooden spoon or fingertips, work in all but 2 tablespoons butter.

4. Turn dough out onto a lightly floured counter top and knead vigorously, lifting and slamming dough down seven or eight times until smooth and elastic. Strain raisins through a sieve, reserving liquid, and work into dough along with liquid.

5. Spread remaining butter generously around the sides and bottom and into the crevices of an 8 inch kugelhopf mold, preferably glazed earthenware. Arrange almonds in indentations in bottom of mold. Gently shape dough into a roll 10 or 12 inches long; arrange in a circle in mold. Tap mold down firmly on counter top so dough settles evenly. Cover and let rise in a warm spot until dough doubles and is level with rim of mold, about 1 hour.

6. Heat oven to 450 degrees. Place mold on center rack and bake 10 minutes. Lower heat to 350 degrees and bake 40 to 45 minutes, until kugelhopf shrinks slightly away from sides and a slim knife or skewer inserted in cake comes out clean and dry. Cool in mold 5 minutes, then turn out onto a rack and cool at least 4 hours before cutting. For best flavor do not cut for 6 hours. Dust liberally with confectioners’ sugar just before slicing.



CORN BREAD

1 ½ Cups Yellow Corn Meal
1 Cup Sifted All-Purpose Flour
1/3 Cup Sugar
1 Tablesoon Baking Powder
1 Teaspoon Salt
1 ½ Cups Whole Milk
12 Tablespoons Sweet Butter (1 ½ Sticks ) Melted And Cooled
2 Eggs Slightly Beaten

Preheat Oven To 400 Degrees

Butter a 9x5x3 inch LOAF PAN

Combine cornmeal, flour, sugar, baking powder and salt in a large bowl.

Mix cooled butter, milk, and eggs in a medium size bowl.

Stir the milk mixture into the flour/ cornmeal mixture until just moistened.

Pour the batter into prepared pan.

Bake until golden brown about 35 to 40 minutes.

Cool on wire rack for 5 minutes.

Remove from pan and leave on rack until cool.

















Saturday, November 08, 2003

Welcome to Miss Marian's Kitchen

The original plan was to present some of Miss Marian's best recipes on a periodic basis. However, her husband saved all the recipes using Word Perfect and when sent to us by e-mail, they cannot be opened.

While we're working on those technical problems, take a look at some of the other books we offer.

In the future there will be recipes for baked goods and many other items. Enjoy the experience.

















Saturday, November 01, 2003

Welcome to Miss Marian's Kitchen

This site will be about Cooking and Other Skills. Some books are highlighted. Click on the title for a further information about the books.

In the future there will be recipes for baked goods and many other items. Enjoy the experience.

















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