Simple Loaf Bread

This might be a simple basic recipe but the results are delicious and very comforting.  I think it makes the best sandwich bread ever!  I love slicing this bread and slathering on a thick coating of sweet butter and strawberry jam.  This bread slices beautifully because of the vital gluten.  It is fantastic for toasting or making grill cheese and paninis. I'm in heaven!  I almost make this bread every day.  Why buy bread when you can bake bread like this!  I have been making this bread for years and developed this recipe by trial and error.

Simple Loaf Bread Recipe
1 loaf (9x5)
Preheat oven to 375 degrees

1 cup warm water
2 1/2 tsp. of instant dry yeast
1 T.. of sugar

3 cups all- purpose flour
1/2 cup sugar
3 T. vital wheat gluten (This is crucial do not omit)
1 1/2 tsp. salt
1/3 cup oil (extra for greasing pan and bowl to proof)

Turn your oven on to 375 degrees.

Place warm water in cup, it should be warm when you test with finger.  Not hot but comfortably warm.  Add sugar mix well.  Add yeast and mix well to dissolve.  Place on top of warm stove to get foaming, about 5 minutes.

Meanwhile, in your mixing bowl add 3 cups flour,  sugar, vital wheat gluten and salt, whisk all four ingredients together.  Add oil and foamy yeast mixture.  Place your bowl on to your heavy duty Kitchen-Aid mixer with dough hook and knead until sides pull away and form a ball about 5 to 7 minutes.  If your dough is sticky and not forming a little ball at the bottom of hook, add a tablespoon at a time more flour.  It the dough is dry add literally a tsp. at a time warm water.  You will see the dough coming together.  At the bottom of the dough hook while mixer is running the bowl should be clean and even a double ball might form as the hook is gathering and working the dough.  Your done mixing at this point. 

Remove dough from mixer,  remove hook and grease bowl and top of dough.  Cover with plastic wrap let rise on top of warm oven until double in size, anywhere from 1 to 2 hours.  Punch down and squeeze dough to distribute gases through dough.  Do this gently.  Place on warm oven and let double again.

Grease baking loaf pan (9x5).  Take dough out of proofing bowl and flatten into an oval disk.  Roll it up like a tootsie roll shape, pinch seam and place seam side down into pan.  Cover loosely with cling wrap, until it is about 2 inches above the rim of the loaf pan, remove cling wrap and  place loaf in oven until golden brown about 40 minutes.  Remove from baking pan immediately and cool on wire rack, cool completely before slicing.  Cover left over bread with a Tea Towel and place in a bread box. I know you will love this bread.  If you do and are planning like making bread everyday like me and avoiding all those additives and chemicals in commercial bread invest in a good bread box.  It's worth it. 

Special Note:  Vital Wheat Gluten adds the perfect chew to your bread and just gives the bread a wonderful texture.  You will notice the difference.

Tres Leche Cake

Sheet pan style

Layer cake style

This cake is light and has a pudding like texture from the overnight soaking of the three milks.  I love it served with fresh fruit.

Cake: 

5 extra large eggs, separated 

2 cups granulated sugar 

2 cups cake flour 

2 teaspoons baking powder 

1/4 tsp. salt

1/2  cup half and half

1 teaspoon vanilla extract  

Milks for Soaking: 

1 14-ounce can evaporated milk 

1 14-ounce can sweetened condensed milk

1 cups heavy cream + 3/4 cup half and half

1 T. dark rum 

Cream Topping: 

2 cups heavy cream

1/2 cup powder sugar

1 tsp. vanilla extract 

Directions
To make the cake: Preheat the oven to 350 degrees F. Lightly grease and flour a 9 by 13-inch baking dish and set aside.

In the bowl of a mixer, beat the egg whites on low speed until soft peaks form. Add the sugar gradually with the mixer running and peak to stiff peaks. Add the egg yolks 1 at a time, beating well after the addition of each.

Sift together the flour and baking powder and add to the egg mixture, alternating with the half and half. (Do this quickly so the batter does not lose volume.) Add the vanilla. Bake until golden, 25 minutes.To make the Soaking liquid: In a blender, combine the evaporated milk, condensed milk, heavy cream + half and half, and rum blend on high speed.

Remove the cake from the oven and while still warm, pour the soaking mixture over it. Let sit and cool to room temperature. Cover and refrigerate overnight.  This step is the most important.  You need time for the milks to soak up into the cake.  The cake will become like a pudding texture.Topping:  Whip heavy cream until soft peaks form, add powder sugar and vanilla and continue to whip until stiff peaks form.  Spread on top of cool cake.  Serve with fresh berries.

Apple Pie Crumb Bars

Apple Pie Crumb Bars

I love apple pie a lot but it can be a pain to make.  I actually think this version is easier and the results are fabulous!  Got this recipe from a pot luck and I can't stop making it.  This recipe is great during fall months when apples are in season and bountiful. Add caramel sauce for extra deliciousness  everyone knows apple and caramel are a match made in heaven.   Enjoy this with your friends and share with neighbors.  They will love you.   

Preheat the oven to 350 F degrees. Line an 9 x 13 or 10 x 12 baking pan with aluminum foil, leaving an overhang on all sides.  Spray with Pam. Set aside. Using your favorite combination of pie making apples. 

Shortbread Crust
2 sticks unsalted butter, melted

1/2 cup  granulated sugar

1 teaspoon vanilla extract
1/4 cup finely ground walnuts or pecans

pinch salt

2 cups all-purpose flour  

Apple Filling
4 large peeled slice thin apples
4 Tablespoons all-purpose flour
4 Tablespoons granulated sugar
2 1/2 teaspoons ground cinnamon
1/4 teaspoon ground nutmeg
1 tsp. vanilla extract

Streusel
1 cup quick cooking oats
2/3 cup brown sugar
1/4 finely ground walnuts or pecans
1 teaspoon ground cinnamon
1/8 tsp. ground nutmeg
1/2 cup all-purpose flour
1 stick  unsalted butter, cold and  cut up into cubes

Homemade Caramel Sauce recipe below

Assembly:

Crust:  In a bowl, add the melted butter, sugar, vanilla, and salt mix with large spoon. Add the flour, ground nuts and mix to combine well. Press the mixture evenly as possible in the prepared baking pan. Bake for about 15 minutes and prepare the other components. 

Apple Pie Filling: Mix the sliced apples, flour, sugar, cinnamon, nutmeg and vanilla in a  bowl until all of the apples are evenly covered. Place on the side until ready to use.

Streusel Topping: Mix the oats, brown sugar, ground nuts, cinnamon, and flour together in a bowl. Cut in the cold butter with your fingers rubbing the butter into the oat/flour mixture until the mixture looks like  coarse crumbs. Set aside. 

Remove the baked crust from the oven.  In an even layer place the apples on top of the hot crust. It will look like a lot of  sliced apples, press down gently on apples to flatten.  Be gentle.  Sprinkle the streusel on top of apples and bake for 35 minutes or until the  golden brown.

Take out of oven and cool completely to room temperature.  Place in fridge for a few hours to chill completely.   Pull foil sides out and remove the entire apple pie bar pie out.  Slice into desired size pieces.  Drizzle with Caramel sauce or sprinkle some powder sugar on top.

Optional:  Homemade Brown Sugar Caramel Sauce

1 cup Brown Sugar

5 Tablespoons unsalted butter

1/2 cup heavy creamy

pinch salt

Place all ingredients in sauce pan.  Over low to medium heat using a whisk cook slowly for 7 to 10 minutes until thick and caramel like.  If too thin cook longer and keep whisking.  Drizzle over bars and refrigerate left overs.  Reheat and pour over ice cream.  I place my leftover sauce in glass jar and gently microwave until it pours out easily over ice cream.  YUM!

Nostalgic Pineapple Upside Down Cake

Oh the memories!  This cake brings back my childhood growing up in  Missouri.  This is such a classic, retro dessert and one of my favorites.  My mother and her friends would take turns hosting Coffee/Tea Parties, back in the 60's and 70's.  They went all out.  The best china, silverware, tablecloths, etc. were brought out for the ladies.  The sweeties were displayed with such pride.  The one sweetie that was always at the table was Pineapple Upside Down Cake.  All those ladies made everything from scratch and were very proud of their creations.  

I remember when my mother was hosting, I would be hiding up on the top of the staircase just watching the ladies dressed in their best attire, beehive updos, the scent of Shalimar, Tabu, Emeraude and Jean Nate' filling the air.  They would be just chatting away for hours.  I knew my mother would always put away a piece of Pineapple Upside Down Cake just for me. 

I really grew up around such amazing bakers and cooks. I think my love of baking and cooking comes from being surrounded by such wonderful delights and good times. Thanks Mom and to all your wonderful friends who have given me so much to remember.

Pineapple  Upside Down Cake adapted from Southern Cakes

Pineapple Topping:
One 20-ounce can pineapple rings (save the juice)
4 Tbsp butter
2/3 cup firmly packed brown sugar
10 maraschino cherries

Cake:

1 1/2 cups all purpose flour

3/4 cup sugar

1 1/2 tsp baking powder

1/2 salt

1/2 cup milk

4 Tbsp butter, softened

2 eggs
1 tsp vanilla extract
2 Tbsp. pineapple juice

* Note I added to 1 T. of vegetable oil to my batter for a very moist cake.  Add to liquid ingredients.

Heat the oven to 350F.

Drain the pineapple well but save 2 tablespoons of the juice for the cake batter. Melt the butter in a 10 inch cast iron skillet over medium heat. Or, put the butter in a 9 inch round cake pan and put it in the oven for a few minutes as the heat melts the butter.

Remove the pan from the oven or stove and sprinkle the brown sugar over the buttery surface. Place the pineapple rings carefully on top of the scattered brown sugar and melted butter, arranging them so they fit in 1 layer. (You may have a few left over). Place a cherry in the center of each ring, and set the pan aside.

In a large mixing bowl, combine the flour, sugar, baking powder and salt. Use a fork to mix them together well. Add the milk and butter and beat well with a mixer, scraping down the bowl once or twice until you have a thick, fairly smooth batter, about 1 to 2 minutes.

Add the egg, reserved pineapple juice and the vanilla. Beat for 2 minutes more, stopping once or twice to scrape down the sides.

Carefully pour the batter over the pineapple arranged in the skillet or cake pan and use a spoon to spread it evenly to the edges of the pan. Bake for 35 to 40 minutes until the cake is golden brown and springs back when touched lightly in the center. Cool in the skillet or pan for 5 minutes on a wire rack.

With oven mitts, carefully turn out the warm cake onto a serving plate by placing the plate upside down over the cake in the pan and then flipping them over together to release the cake onto the plate. Serve warm or at room temperature.

Portuguese Sponge Cake (Pao De Lo)

 This is a delicious sponge cake.  There is no extra added fat other than what is in egg yolks.  It is light and yummy!  Perfect with jam or fresh fruit and cream.

Portuguese Sponge Cake (Pao De Lo)

Recipe Source: Food.com

Ingredients

9 large eggs, room temperature

1 1/2 cups granulated sugar

1 2/3 cups all-purpose flour

1/4 teaspoon baking powder

lemon zest (optional) or orange zest (optional)

Directions

Preheat the oven to 350°F Grease and parchment paper line a 10 inch tube pan, set aside.

Beat the eggs with the salt until light. Gradually beat in the sugar at medium speed and beat for at least 20 minutes, or until (add rind if using). At low speed, add the flour mixture to the eggs one heaping tablespoon at a time, blending well after each addition, and scraping down the sides of the bowl when necessary.

Pour the batter into the pan and bake for 40 minutes, or until a cake tester inserted comes out clean (cake will spring back to a light touch). My cake took a little bit longer. Definitely do the toothpick test.

Let the cake cool in the pan for 10 minutes, then remove from pan and peel off parchment paper. Let cool completely on rack. Dust with icing sugar before serving if desired.

Chocolate Chunk Kugelhopf Pound Cake

 

A traditional Kugelhopf is made with yeast.   The Kugelhopf is a coffee bread or cake, and it's commonly associated with Germany.  Although the Austrians, French, Swiss, Pole, Greek, Italian and Arab countries have their versions as well.  This is a non-traditional one that I made in the Kugelhopf pan using a luscious pound cake recipe that has been in my family for generations.  Enjoy.
  
Chocolate Chunk Kugelhopf Pound Cake
Preheat oven to 350 degrees
Grease your pan with shortening, then spray release and flour, tap out excess flour

2 sticks room temperature unsalted butter (soften)
2 cups sugar
4 extra large eggs room temperature
3 cups cake flour
1/4 tsp. baking soda
1/4 tsp. salt
1 tsp. almond extract
1 tsp. vanilla extract
1 cup full fat heavy cream with 1 tsp. lemon juice added (room temperature)
zest of one orange
1/2 cup chocolate chips or chocolate chunks

Cream your sugar and butter until light and fluffy.  Add eggs one at at time and beat well.  Mix all dry ingredients in separate bowl; flour, salt and soda.  Add your extracts to your cream mixture and continue to beat.  Alternating; add flour and then cream in 3 additions.  When mixed well, add orange zest, chocolate chips and mix well.

Spoon into prepared pan and place on cookie sheet.  Bake approx. 70 minutes.  Keep a close eye and do the toothpick test.  After cooling in pan for 30 minutes, flip over onto plate.  Let cool before serving.  Covered well, keeps for a few days.  Delicious with coffee, afternoon tea or a late night snack or breakfast treat.  

Old Fashion Chocolate Cake

My Mama had this recipe since I was a kid, and I haven't been a kid for a long time, so this is pretty old.  Not a dark chocolate cake, but moist and delicious.  Please, have with a cold glass of milk.  My Mama never made frosting for this cake, but just added a thick dusting of powder sugar.  This cake taste better with age.  So make one day ahead if you can hold out, and eat the next day. 

Old Fashion Chocolate Cake

2 cups all purpose flour
1 teaspoon baking soda
pinch salt
2 sticks unsalted butter room temperature
1 cup light brown sugar
1 cup granulated sugar
4 large eggs, room temperature
1 cup semisweet chocolate chips
1/2 cup butter milk (room temperature)
1/2 very hot coffee
1 tsp. vanilla extract

Preheat oven to 350 degrees.

Grease and flour a 9 x 13 cake pan. In a bowl mix flour, baking soda and pinch salt with a whisk. Set aside. 

Heat coffee until very hot.  Remove from heat source and add 1 cup semi-sweet chocolate morsels.  Mix with spoon to melt chocolate completely.

In mixer beat butter with sugars until light and fluffy.  Add eggs one at a time, continue to beat until creamy and fluffy.  On low speed slowly add chocolate/coffee mixture to creamed butter mixture.  Mix well.  Add flour and buttermilk, alternating in 2 batches. Add vanilla.  Mix well.  When batter is thoroughly mixed pour into prepared pan.  Bake for about 35-45 minutes.  Use a tooth pick to test for doneness.  I have baked this cake in a different ovens and it took up to 55 minutes.  So toothpick is recommended.