Saturday, November 20, 2010

Breadsticks Glorious Breadsticks

I usually dump everything in the mixer and mix. Dump, Roll, Spread, and cut! I love the ease of these and that they do not have to raise. In 30 minutes I can be having fresh wonderful bread sticks. People ask for this recipe...and I was so surprised that I did not have a post for it. Now, we can all enjoy the glorious bread stick. And selfishly, I can have access to the recipe anywhere on the planet. Breadsticks anyone?

Maughan Family Breadsticks-
shared by Stacey Maughan in the 2003 family cookbook
  • 1 1/2 cups warm water
  • 1 TB yeast
  • 2 TB sugar
  • 1/2 tea salt (I use 3/4)
  • 3 cups flour (I use bread flour)
Mix all ingredients until soft dough. Roll out on pan. Spread with butter and spices. Cut. Separate. Bake 375 for 12-15 minutes.
  • 1 cube melted butter
  • Fresh Parmesan
  • Garlic salt
  • Parsley

Roll out...not too thin.

Pour melted butter on your dough.

Add garlic salt with parsley. I like this because I can see how much garlic salt I am adding because of the flakes of parsley.

Add fresh Parmesan cheese.

Cut. I do mine softly on my silpat. I have ruined one pat from cutting too deep..so be careful! I wonder now why I even use my silpat?? You do not need to...there is plenty of butter and they never stick.

If you are feeling groovy you can make twists..I can never wait that long before popping them in the oven.

Bake until golden on bottom. I like mine soft and light in color. I do usually half the batch because we end up eating the entire thing. These pictures are a half batch!

Sunday, November 14, 2010

A Beginning Review....Clinton St. Baking Company

For my birthday my husband got me a cookbook. I married him because he is smart that way! This cookbook is from a New York Restaurant that serves breakfast, brunch, and beyond. It is called Clinton St. Baking Company. I have only made 5 recipes so far (biscuits, pancakes, maple butter, chocolate sauce and pumpkin cheese cake) but have had wonderful results.

The pumpkin cheesecake has the most wonderful flavor!! And days later tastes fresh...I will have to make this again soon..Thanksgiving, because I undercooked it and need to give it another chance at stardom. I also will be trying the biscuits again because in an effort to not over-mix, I under-mixed them! Biscuits are my nemesis!
Luckily, we loved the flops and are all excited for a second go. I did follow up the biscuits with a flaky biscuit recipe from Cook's Illustrated online and was wowed by the flavor, texture, and ease..I may have found my bridge to success with that recipe.

I have been in a slump today..so this evening after everyone was in bed, I whipped up some cinnamon chili chocolate sauce and dumped it on my left over "Neil's" pancakes. Wonderful! And it made an enormous amount, so I plan to have ice cream with chocolate sauce as my bedtime snack.

Nothing like chocolate to perk a person up.

Special thanks to:
Kathy Taylor- for the wonderful chocolate buttons
Joel Winegar- for loaning me his camera to take pictures
Joel Taylor- for The Great Cookbook!
Miss Amanda- for being my food guinea pig during your stay

Monday, November 1, 2010

Feeding the Gumpathon

The Gumpathon:
"On 10 September 2010 six runners will set out from New York with the intention of reaching LA by 11 November. In a unique challenge which stretches 3,530 miles, six brave guys will be running to raise a substantial amount of money for injured service men and women returning from current conflict.

Each runner will cover 16-22 miles per day in relay formation, completing up to 88 miles a day and the equivalent of 34 marathons each over the two month period. The team will run continuously for a 63 day period covering 4 time zones, 3 deserts and 10 mountain ranges."

I had the honor of giving the chef, Danny, a break and making them breakfast. I made chili casserole, scrambled eggs with hollandaise, bacon, fruit and well....I picked up some fantastic donuts from a local shop.