Rustic Rolls

If I could only keep one bread recipe, this would be it.  Just in case something happens to Macheesmo's Rustic Roll site, I'm documenting it here.

Makes 16 Rolls

I made these, last night.  I'm mixing another batch, tonight.

2 1/6 c water (I used whey from leftover yogurt.)

1/3 tsp yeast (I used 1/2 tsp)

2 c bread flour (I used a.p.)

2 c whole wheat flour

2 tsp Kosher salt (I used 1 tsp table.)

Mix up ingredients, but don't knead.  Cover and leave on the counter overnight, 12 to 18 hours.  Dust top with flour.  Dump onto a baking sheet generously dusted with cornmeal or semolina.  Sprinkle with flour and shape into a square.  Let rise another 2 hours.  Cut into 16 rolls.  The original recipe says to bake at 500F for 35 to 40 minutes.  I think these were only in the oven for 15-18 minutes.  Transfer to a cooling rack.

Cinnamon Raisin Bread

This week's cold lunch sandwich -
 peanut butter spread on two slices with a sliced banana in between.

Makes One 9"x4" Loaf

Dough
1 c warm water
1 T yeast
5 T sugar
1/3 c mashed potato flakes
1/4 c milk powder
1 1/4 tsp salt
1 tsp cinnamon
2 tsp vanilla
2 T butter, melted
2 eggs
1 1/2 c white whole wheat flour
1 1/2 c a.p. flour

Filling
1 c raisins
2 T cinnamon
4 T sugar

Whisk warm water with yeast and 1 tablespoon of the sugar.  Once bubbly, add the remaining dough ingredients.  Knead with a dough hook on mixer for 8 minutes.  Place dough in a greased bowl for 1 hour, covered with a towel or plastic wrap.  Cover raisins in water and microwave until water boils.  Let the raisins sit a few minutes in water, then drain.  Blend or puree raisins with cinnamon and sugar.  Shape dough on floured counter in a rectangle.  Spread raisin mix on top.  Roll.  Place in greased pan.  Let rise 45 minutes, covered.  Bake 45 minutes at 350F.  Cool five minutes in pan.  Remove and cool the rest of the way on a cooling rack.

Chocolate Peanut Butter Cookies

Makes 36 Cookies

1/4 c unsalted butter
3/4 c creamy peanut butter
2 tsp baking soda
3/4 tsp salt
1 c sugar
1 c brown sugar
2 eggs
1 tsp vanilla
2 1/2 c flour
2 c chopped Dove chocolates

Cream butter with peanut butter.  Beat in sugars, salt, and soda.  Beat in eggs, one at a time, then vanilla.  Stir in flour and chips.  Using a 1 1/2" cookie scoop, smash, flatten, and level dough in scoop.  Place dough balls, flat side down on baking sheets.  Bake 8 minutes at 350F.  Take cookie sheets out and flatten dough balls slightly.  Place in the oven for another 3 minutes or until slightly browned.

Lemon Sugar Cookies

We first tasted a cookie like this at Apples Bakery in Peoria.
This is a close competitor.

Makes 28 Cookies

Dough
1 c unsalted butter
1 c sugar
1 tsp cream of tartar
1 tsp citric acid
1/2 tsp baking soda
1/4 tsp salt
zest from 2 lemons
1 large egg
1 T lemon juice
1 tsp almond extract
3 c flour

Icing
3 c powdered sugar
3 T lemon juice
1 T corn syrup
1/4 tsp almond extract

Cream butter with sugar, tartar, acid, soda, and salt.  Beat in zest.  Beat in egg, juice, and extract.  Stir in flour.  Using a 1 1/2" cookie scoop, gather dough on scoop pressing to flatten and level.  Place on cookie sheets with rounded sides up, flattening tops slightly.  Bake for 11 minutes at 350F rotating pans half way through.  Cool.

Mix icing ingredients, adding juice or sugar to proper consistency.  Pour over cookie tops.

Wheat Dinner Rolls

Grandma Gentle first made these.  They are my standard dinner roll.

1 c half & half
6 T unsalted butter
1/3 c sugar
2 c whole wheat flour
2 c a.p. flour
1 tsp salt
1 T yeast
3 lg eggs

Melt butter in half and half.  Cool to 110F.  Whisk sugar, flours, salt, and yeast.  Add half and half and eggs.  Knead 2 minutes.  Let rise 1 hour. Butter a 9"x13" glass pan.   Shape into 12 balls.  Let rise 45 minutes.  Bake 20 minutes at 375F.

Strawberry Rhuabarb Lemon Bars

Makes a 10" x 15" Pan

Crust
8 T unsalted butter
1/4 c sugar
1/2 tsp salt
2 tsp vanilla
2 eggs
2 1/2 c flour

Cream butter with sugar and salt.  Beat in vanilla and eggs.  Stir in flour.  Press in a jelly roll pan.  Bake 8 minutes at 350F.  I baked it 10 minutes in an air bake pan.

Lemon Layer
1 1/4 c sugar
2 T corn meal
2 T corn starch
1/2 tsp citric acid
1/2 tsp salt
4 lg eggs (I used 6 medium)
8 T unsalted butter, melted
1/2 c lemon juice

While crust bakes, whisk sugar through salt in the same mixing bowl.  Whisk in eggs, then butter, then juice.  Poor on crust when baked.  Return to oven for 28 minutes.  Let cool.

Rhubarb Strawberry Top
4 c chopped rhubarb
1 1/2 c sugar
1/8 tsp salt
1/4 c corn starch
1/4 c water
red food coloring
1 to 2 c diced strawberries

Mix rhubarb, sugar, and salt in a saucepan.  Cook until the rhubarb softens and breaks up.  Mix water and corn starch.  Add slurry to saucepan and cook until thick.  Stir in food coloring.  Cool over an ice water bath.  Gently fold in strawberries.  Spoon over lemon layer after it is cool.

S'mores Bars

Charlie looked at this picture and said, "I want that, again, tonight."

The original recipe was found on BAKINGBLONDE'S WEBLOG.  I'm not sure why mine look so different.  These were so very easy to make.  I added salt and used more marshmallows on top.

Makes a 9"x9" Pan

1 bag graham crackers, 9 large crushed

1 1/2 c marshmallows, plus more for top

3/4 c chocolate chips

1/2 c sugar

1/3 c unsalted butter

1 egg

1/4 tsp salt

1 tsp vanilla

Mix cracker crumbs with 3/4 c marshmallows and 1/2 c chocolate chips.  Melt butter in a saucepan.  Add sugar, egg, salt, and vanilla.  Cook until it starts to boil, stirring constantly.  Mix into the crumb mix.  Add 3/4 c marshmallows and 1/4 c chocolate chips.  Press into a square pan lined with foil and sprayed with cooking spray.  Press mixture down to flatten.  Sprinkle additional marshmallows over the top.  Broil to brown.  Place in the freezer for a 1/2 hour to set.