Bring your kids, Bring your wives, we are having Brunch.
This past Saturday, we had a few friends over to help me kick of the Alphabiteical project. When I told my friends initially about the project, each one of them offered themselves as taste testers. What great friends I have. Since it was such great weather here Codi and I got the porch ready for a brunch of fun.
ButterBall Bread
When I decided that I wanted to make my own bread I looked up several recipes, but then I called my grandmother, Carr, who used to bake the best bread. She told me all that she could over the phone and then sent me recipes in the mail. It took her a while to locate all her different recipes and after she found them, she wanted to test them out so that she knew that they would work. In the mean time I kept up my research and testing out some of the ones that seemed the best. I had good results with my initial attempts, but thought that I could still make it better. I then decided to combine three different recipes and came to this one. It is delicious!
- 3 1/2 cups warm water (Carr says "make sure it is not too hot. About the temp you would give a baby)
- 2 packets of yeast
- 1/3 cup honey
- 5 cups of Bread flour
- 1/2 cup of honey
- 3T melted Butter**
- 1T salt
- 3 cups Bread flour
- 2T melted Butter
Combine water, yeast, 1/3 cup of honey, 5 cups of Bread flour until a very runny dough is formed.
Let sit and rise for 1 hour.
Punch down and add 1/2 cup of honey and 3T melted Butter and mix the dough with the dough hook attachment with your mixer. **Melt Butter five minutes before you add it to the risen dough. It combines in the bread dough better and creates a better texture for the bread.
Add in the salt and 3 cups of bread flour. mix on medium speed for 3 minutes. Turn the dough ball out on to a floured surface and kneed the dough by hand until it is slightly sticky to the touch. Butter two large bowls with one tablespoon of melted butter each. Split the dough ball in half and place in each bowl.
Turn the dough around the bow so that all surfaces of the dough are coated with butter.
Cover the bowl with a clean dish towel and let rise for 2 1/2 hours. Preheat the oven to 350 degrees and spray four 8 1/2" x 4 1/2" loaf pans with non-stick cooking spray. Punch down dough and split dough evenly between four pans. Bake for 30 minutes. Place on a cooling rack for 45 minutes.
In a bowl add flour and shortening. Cut in the shortening with a a pastry blender, until the flour is the consistency of wet sawdust. Mix in buttermilk. Turn out dough on a floured surface and kneed. Roll out dough and fold over four times. Roll out dough and cut 3" rounds. Place biscuits in a greased muffin tin. Fill cups with beef mixture and top with cheese. Bake at 425 degrees for 15-20 minutes.
For the Banana cream:
Chop and mash bananas into a thick paste. Dissolve gelatin in boiling water. In a cold sauce pan whisk 1/3 cup sugar and flour. Combine egg yolks to milk and whisk into sauce pan on medium high heat. Bring to a boil and remove from heat. Whisk in bananas, vanilla extract, and gelitin. Whisk until thick (2 minutes). Place mixture in a bowl and cover with plastic wrap and let set for 3 hours.
Whip cream and sugar in the mixer for about 3 minutes.
Place banana cream and whip cream into plastic bags and cut the corner off.
Punch down and add 1/2 cup of honey and 3T melted Butter and mix the dough with the dough hook attachment with your mixer. **Melt Butter five minutes before you add it to the risen dough. It combines in the bread dough better and creates a better texture for the bread.
Add in the salt and 3 cups of bread flour. mix on medium speed for 3 minutes. Turn the dough ball out on to a floured surface and kneed the dough by hand until it is slightly sticky to the touch. Butter two large bowls with one tablespoon of melted butter each. Split the dough ball in half and place in each bowl.
Cover the bowl with a clean dish towel and let rise for 2 1/2 hours. Preheat the oven to 350 degrees and spray four 8 1/2" x 4 1/2" loaf pans with non-stick cooking spray. Punch down dough and split dough evenly between four pans. Bake for 30 minutes. Place on a cooling rack for 45 minutes.
Beefy Buttermilk Biscuits
- 1 lb ground chuck
- 1/2 cup diced onion
- 1/2t garlic powder
- 1 1/2 cups Barbecue sauce
- 1 1/2 cups cheddar cheese
- 2 1/2 cups self rising flour
- 1/2 cup shortening
- 1 cup buttermilk
Cook beef, onion, and garlic powder in a large skillet. Drain the grease and put back in skillet. Add the BBQ sauce and let simmer for 3 minutes.
In a bowl add flour and shortening. Cut in the shortening with a a pastry blender, until the flour is the consistency of wet sawdust. Mix in buttermilk. Turn out dough on a floured surface and kneed. Roll out dough and fold over four times. Roll out dough and cut 3" rounds. Place biscuits in a greased muffin tin. Fill cups with beef mixture and top with cheese. Bake at 425 degrees for 15-20 minutes.
Bacon and Baby Spinach Pinwheels
7 slices of thin slice Bacon- 2 cups of Baby spinach
- 1/3 cup grated parmesian cheese
- 2 sheets of puff pastry dough
- 1 egg white
- 1/4t black pepper
- pinch of salt
Cook Bacon until crispy. Place on a paper towel to cool. In a food processor, place spinach and chop. Finely chop Bacon. Spread out puff pastry dough on a sheet of wax paper. Brush with egg white and spread Bacon, Baby spinach, parmesian cheese, salt and pepper.
Roll the dough in a log and freeze for 20 minutes.
Cut in 1/2" pinwheels. Bake in a 400 degree oven for 15 minutes.
Berry and Basil Salad
- 2 lbs strawBerries
- 1 pint Blueberries
- 1 pint raspBerries
- 1 pint Blackberries
- 10 large Basil leaves
- 1/2 cup of sugar
- 1T vodka
Banana Creamies
20 sheets of filo dough- 3 ripe bananas
- 3T melted Butter
- 1 1/2t unflavored gelatin
- 3T boiling water
- 1/3 cup sugar
- 3T all purpose flour
- 2 egg yolks
- 1 1/2 cups 2% milk
- 1T vanilla extract
- 1/2 cup whipping cream
- 1/4 cup sugar
For the pastry:
Place one sheet of filo dough on the cutting board. Brush melted butter and place another sheet on top of the first. layer five sheets of dough and then cut 3" squares. In a mini muffin tin press dough down and bake until golden brown in a 400 degree oven. Place on a cooling rack.
For the Banana cream:
Chop and mash bananas into a thick paste. Dissolve gelatin in boiling water. In a cold sauce pan whisk 1/3 cup sugar and flour. Combine egg yolks to milk and whisk into sauce pan on medium high heat. Bring to a boil and remove from heat. Whisk in bananas, vanilla extract, and gelitin. Whisk until thick (2 minutes). Place mixture in a bowl and cover with plastic wrap and let set for 3 hours.
Whip cream and sugar in the mixer for about 3 minutes.
Place banana cream and whip cream into plastic bags and cut the corner off.
Pipe banana cream into filo cups, and top with whip cream.
Bellinis
1 ripe peach, pitted but not peeled cut into 1" cubes.- 1t fresh lemon juice
- 1T simple syrup
- 2 cups of Prosecco
Place peaches, lemon juice, and simple syrup in the blender. Blend well.
-J
Divide peach mixture into four glasses Pour over Prosecco and gently stir.
(serves 4)-J
The food looks and sounds so good! About the only that I would tackle is the berries! LOL Yes,I am a bit on the lazy side which is why I am so impressed with your and what you are willing to tackle!
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