How many times do I hear myself say, "where is that big orange binder?" or "has anyone seen that big orange binder?" The big orange binder has been accumulating recipes, kinspiration & original recipe cards tucked into plastic sleeves for my entire-almost-forty year existence. "The Big Orange Binder" is an organization attempt. It's a recipe with a story neatly packaged in a place where I'll always be able to find the ever-elusive . . . Big Orange Binder.
This is the RECIPE I always LOSE! Darn it, I spend half of the holiday looking for this recipe and the other half trying to remember to blog the damn thing.
1 1/2 cups H20, @ room temp
3 tbsp of butter, @ room temp, cut into little cubes
1 tbps honey (I just put a big squirt in, cause I HATE washing a tbsp out that's had honey in it . . . I mean, really, what's the point??)
1 1/2 tsp salt
4 cups of bread flour
1/4/ cup of nonfat dry milk
1 3/4 tsp yeast
Dough cycle. And a holiday story to go with it. We have the Cuisinart Bread Machine. It has bells and whistles the likes of which I will never use. Still, they are there. Over Christmas in 2012, I had a very well planned out holiday meal that I planned to complete and serve earlier in the day than usual. 2-3 pm is comfortable for me. It means I don't have to get up early and shove my hands up the business end of a bird before the sun comes up. 11-12 is a pain in the fanny. It means I have lots of pre-dawn kitchen business and I get halfway through the day and begin feeling hungover and exhausted.
So, on this particular holiday, I tried out one of the whistles and bells on the Cuisinart Bread Machine and set it to the dough cycle so that we could wake up and the first rising would be complete. Little did I know that when it begins on the delay timer, it makes a series of high pitched beeps. It sounds exactly, exactly, exactly like the intruder alert on our security system. So, at 4:20 am when the bread maker kicked on and fifteen alarms chirped in the middle of the night, out of bed shot hubby. He staggered around and scratched and cursed, grabbed his gun and damn near shot the bread maker.
And that, sports fans, is why I NEVER use the delay function on the bread machine.
2 large eggs, @ room temperature
1/4 cup plus 2 tbsp water, @ room temperature
1/4 cup sour cream, @ room temp
1/4 cup unsalted butter, room temp, cut into small cubes
1/4 cup granulated sugar
3 cups of bread flour
2 1/4 tsp yeast
Use dough cycle. Can be used with any sweet dough recipe.
For Gingerbread houses, or graham cracker houses @ Christmas time, as is one of our many, many holiday traditions.
3 egg whites,
a splash of warm water
about 4-4 1/2 cups of powdered sugar
Mix really, really well with electric mixer on low speed. Might have to add more water or sugar to get the right consistency. For kids' crafting purposes, the right consistency is: thin enough to squeeze through a ziplock bag w/ the tip cut, for piping, but thick enough that it works like glue for candies onto the graham cracker houses.
1 cup dutch
processed cocoa powder or unsweetened cocoa powder
2 tsp baking
½ tsp salt
2 ¼ cups
Heat oven to
350.Coak three 9 inch round cake pans
generously with baking spray.Beat
sugar, butter, vanilla and almond extract in large bowl with electric mixer on
medium speed until light and fluffy.Beat in eggs, one at a time.Mix
cake flour, cocoa powder, baking soda & salt in medium bowl.Beat into creamed mixture alternately with
buttermilk on medium speed.Beat 1 minute
longer.Pour into prepared pans.
Bake 26 to 30
minutes or until toothpick inserted into center comes out clean.Cool 15 minutes; remove from pans.Cool completely on a wire rack.
1 ¼ cups
2 tsp vanilla
1 tsp almond
7 ½ cups of
vanilla and almond extract in a medium bowl with electric mixer on medium speed
until creamy. Gradually add 6 tbsp milk
and powdered sugar, scraping bowl as needed.
Beat on high speed adding additional milk by the tabelsppon until the
frosting reaches desired spreading consistency.
cake layer, rounded side down on a serving plate. Spread with frosting to within ¼ inch of
edge. Level off top of 2nd
layer. Top with second layer, topside
down. Spread with frosting. Top with third layer, top side up. Frost sides and top of cake. Garnish with chocolate curls. Allow to stand at room temperature for 10
minutes before serving.
Makes 12 to
altitude, above 3500 feet.Heat over to
375.Decrease sugar in cake to 1 ¾ cups
and baking soda to 1 ½ teaspoons.Increase cake flour to 2 ¾ cups.
¾ STILL WELL CHILLED CRISCO, CUT INTO SMALL PIECES
4 TO 8 TBSP ICE COLD WATER
BLEND FLOUR & SALT IN A MIXING BOWL.CUT CUBED, CHILLED SHORTENING INTO FLOUR
MIXTURE USING A PASTERY BLENDER UNTIL MIXTURE LOOKS LIKE COARSE CRUMBLES, ABOUT
PEA SIZED.SPRINKLE 4 TBSP ICE WATER
OVER MIXTURE & MIX W/ FORK.DIVIDE
DOUGH INTO 2, FLATTEN INTO DISKS, WRAP IN PLASTIC & REFRIGERATE.SHAPE INTO CRUSTS AS REQUIRED FOR RECIPE.
Preheat oven to 325.Combine dry ingredients in a medium mixing bowl.Whisk together eggs, egg whites & almond
or vanilla extract in a separate mixing bowl.Add to dry ingredients, mixing until just moist, using an electric mixer
on medium speed.Add dried cranberries
and almonds; mix thoroughly.On a
floured surface, divide batter in half and pat each half into a log
approximately 14 inches long and 1 ½ inches wide.Place on a cookie sheet & bake for 30
minutes or until firm.Cool on a wire
rack.Reduce oven temperature to
300.Cut biscotti into ½ inch
slices.Stand upright on a cookie sheet
and bake for an additional 20 minutes.Let cool and store in a loosely covered container.Makes about 2 ½ dozen.
From the back of
the mini doughnut pan.I bought the pan
for the Next Gr8 Baker, aka Reesie Hagler, at the kitchen store at the
Silverthorne outlets.Spring break, 2011
1 ¼ cups cake flour, sifted
½ cup granulated sugar
1 ¼ teaspoons baking powder
1/8 teaspoon ground nutmeg
¾ tsp salt
½ cup buttermilk
1 egg, lightly beaten
1 ½ tbsp butter, melted
Preheat oven to 425. Spray mini doughnut pan with
nonstick cooking spray.In a large bowl,
sift together flour, sugar, baking powder, nutmeg & salt.Add buttermilk, egg & butter.Stir until well combined.Fill each doughnut cup approximately ½ full.Bake 4-6 minutes or until the top of the
doughnuts spring back when touched.Let
cool in pan for 4-5 minutes before removing.Finish the doughnuts with glaze or sprinkles.Makes 24 mini doughnuts.
Omit nutmeg – add ½ tsp grated lemon zest.Mix and bake as instructed above.
1 cup confectioners sugar
1 tbsp milk
½ tsp vanilla extract
In small bowl, stir together sugar, milk &
vanilla extract until sugar is completely dissolved.Use immediately to glaze the baby doughnuts J