Ciabatta Popular Recipes

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Ciabatta

"Take five minutes today to make the starter, also called sponge, and tomorrow you can bake two loaves of this marvelous, slightly sour, rustic Italian bread that has a hearty crust."

Ingredients :

• For Sponge (Biga):
• 1/8 teaspoon active dry yeast
• 2 tablespoons warm water (110 degrees F/45 degrees C)
• 1/3 cup warm water
• 1 cup bread flour
• For Bread:
• 1/2 teaspoon active dry yeast
• 2 tablespoons warm milk (110 degrees F/45 degrees C)
• 2/3 cup warm water
• 1 tablespoon olive oil
• 2 cups bread flour
• 1 1/2 teaspoons salt

Instructions :

Prep : 20M	Cook : 15M	Ready in : P1D

• To Make Sponge: In a small bowl stir together 1/8 teaspoon of the yeast and the warm water and let stand 5 minutes, or until creamy. In a bowl stir together yeast mixture, 1/3 cup of the water, and 1 cup of the bread flour. Stir 4 minutes, then cover bowl with plastic wrap. Let sponge stand at cool room temperature for at least 12 hours and up to 1 day.
• To Make Bread: In a small bowl stir together yeast and milk and let stand 5 minutes, or until creamy. In bowl of a standing electric mixer fitted with dough hook blend together milk mixture, sponge, water, oil, and flour at low speed until flour is just moistened; add salt and mix until smooth and elastic, about 8 minutes. Scrape dough into an oiled bowl and cover with plastic wrap.
• Let dough rise at room temperature until doubled in bulk, about 1 1/2 hours. (Dough will be sticky and full of air bubbles.) Turn dough out onto a well-floured work surface and cut in half. Transfer each half to a parchment sheet and form into an irregular oval about 9 inches long. Dimple loaves with floured fingers and dust tops with flour. Cover loaves with a dampened kitchen towel. Let loaves rise at room temperature until almost doubled in bulk, 1 1/2 to 2 hours.
• At least 45 minutes before baking ciabatta, put a baking stone on oven rack in lowest position in oven and preheat oven to 425 F (220 degrees C).
• Transfer 1 loaf on its parchment to a rimless baking sheet with a long side of loaf parallel to far edge of baking sheet. Line up far edge of baking sheet with far edge of stone or tiles, and tilt baking sheet to slide loaf with parchment onto back half of stone or tiles. Transfer remaining loaf to front half of stone in a similar manner. Bake ciabatta loaves 20 minutes, or until pale golden. Cool loaves on a wire rack.

Notes :

• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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Raspberry Almond Cake The Best Recipes

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Raspberry Almond Cake

"A delectable almond raspberry cake with an unusual frosting. Raspberry fruit spread is slowly beaten into whipped cream. For an elegant look, try garnishing it with fresh raspberries."

Ingredients :

• 3 egg yolks
• 1 cup frozen apple juice concentrate, thawed
• 3/4 cup butter, melted
• 1 teaspoon almond extract
• 2 1/2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/4 teaspoon salt
• 1/3 cup chopped almonds
• 4 egg whites
• 1/4 teaspoon cream of tartar
• 1 cup heavy whipping cream
• 1/2 cup raspberry jam
• 2 tablespoons amaretto liqueur
• 1/3 cup blanched slivered almonds

Instructions :

Prep :	Cook : 12M	Ready in :

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans.
• In a large bowl, beat egg yolks. Blend in apple juice concentrate, melted butter or margarine, and almond extract. Combine flour, baking powder, and salt; gradually add to egg yolk mixture, beating until well blended. Stir in chopped almonds.
• In a clean bowl, beat egg whites with cream or tartar with an electric mixer at high speed until stiff peaks form. Gently fold into batter. Spread batter evenly into prepared pans.
• Bake for 18 to 20 minutes, or until cake is golden brown around the edges. Cool in pans on wire racks for 10 minutes. Turn cakes onto racks, and cool completely.
• In a medium size mixing bowl, beat cream with an electric mixer at high speed until peaks form. Beat in fruit spread, 1 tablespoon at a time. Beat until thick and well blended.
• Brush liqueur evenly over cake layers, spread a dollop of the whipped cream mixture on the bottom layer and stack the other layer on top. Frost top and sides with whipped cream mixture; press slivered almonds around edge.

Notes :

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Oven-Fried Chicken Tasty Recipes

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Oven-Fried Chicken

Fried chicken doesn't get much better than this. It's really good.

Ingredients :

• 1 cup buttermilk baking mix
• ⅓ cup chopped pecans
• 2 teaspoons paprika
• ½ teaspoon salt
• ½ teaspoon poultry seasoning
• ½ teaspoon dried sage
• 1 (2 to 3 pound) whole chicken, cut into pieces
• ½ cup evaporated milk
• ⅓ teaspoon butter, melted

Instructions :

Prep :	Cook : 6 to 8 M	Ready in :

Notes :

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Five Flavor Pound Cake II The Best Recipes

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Five Flavor Pound Cake II

"I made this cake several years ago. The flavors can be mixed to suit your taste."

Ingredients :

• 1 cup butter
• 1/2 cup vegetable oil
• 5 eggs
• 3 cups white sugar
• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1 cup milk
• 2 teaspoons coconut extract
• 2 teaspoons rum flavored extract
• 2 teaspoons butter flavored extract
• 1 teaspoon lemon extract
• 2 teaspoons vanilla extract
• 1/2 cup water
• 1 cup white sugar
• 1 teaspoon almond extract

Instructions :

Prep :	Cook : 14M	Ready in :

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a tube pan.
• Sift the flour with the baking powder and salt.
• Cream butter or margarine, oil, and sugar until fluffy. Add eggs one at a time, beating well after each addition. Mix in flour mixture alternately with milk, beginning and ending with flour. Mix well. Stir in 1 teaspoon each coconut flavoring, butter flavoring, rum extract, lemon extract, and vanilla extract. Pour batter into prepared pan.
• Bake for 1 1/2 hours or until cake tests done.
• In a small saucepan, combine water, sugar, and 1 teaspoon each coconut flavoring, butter flavoring, rum extract, vanilla extract, and almond extract. Boil until the sugar has dissolved completely. Spoon over hot cake. Cool cake.

Notes :

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Last Night's Chicken Tasty Recipes

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Last Night's Chicken

Basic whole chicken recipe, moist and flavorful, baked with orange soda! Serve with potatoes or rice if desired.

Ingredients :

• 1 (3 pound) whole chicken
• 3 dashs garlic powder
• 2 pinchs salt
• 1 pinch ground black pepper
• 1 onion, thinly sliced
• ¼ cup butter
• 1 cup orange-flavored carbonated beverage

Instructions :

Prep :	Cook : 4 M	Ready in :

Notes :

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Brunch Cream Cheese Muffins The Best Recipes

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Brunch Cream Cheese Muffins

"Cream cheese filled muffins."

Ingredients :

• 1/2 (8 ounce) package cream cheese, softened
• 1/4 cup white sugar
• 1/2 teaspoon lemon zest
• 1/8 teaspoon vanilla extract
• 2 eggs
• 3/4 cup milk
• 1/2 cup vegetable oil
• 2 cups all-purpose flour
• 1/3 cup white sugar
• 3 teaspoons baking powder
• 1/2 teaspoon salt
• 1/4 cup confectioners' sugar

Instructions :

Prep :	Cook : 8M	Ready in :

• Preheat oven to 350 degrees F (175 degrees C). Oil bottoms only of medium muffin tins.
• Mix together cream cheese, 1/4 cup white sugar, lemon peel, vanilla, and 1 egg with an electric mixer. Set filling aside.
• In a large bowl, mix together flour, 1/3 cup white sugar, baking powder, and salt until well blended. Beat remaining egg, and stir in milk and oil; pour into flour mixture, and stir until moistened. Fill muffin cups about 1/2 full. Spoon 1 teaspoon filling onto batter. Top with batter to 3/4 full.
• Bake 30 to 35 minutes. Don't brown these; muffins should be light in color. Roll while still hot in sifted confectioners' sugar.

Notes :

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Coq au Vin alla Italiana Tasty Recipes

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Coq au Vin alla Italiana

This is a real crowd pleaser. You can add your own favorite spices, herbs or veggies to this, to your taste. Serve with mashed potatoes and cooked greens if desired. Voila, a classic gourmet chicken dinner in under an hour! (Note: you can use white chicken meat, but be careful not to overcook it - 35 minutes tops, or it will dry out!)

Ingredients :

• 4 pounds dark meat chicken pieces
• 1 tablespoon vegetable oil
• 5 cloves crushed garlic
• ½ cup all-purpose flour
• 1 teaspoon poultry seasoning
• 3 (4 ounce) links sweet Italian sausage, sliced
• 1 cup chopped onion
• 3 carrots, sliced
• ½ pound fresh mushrooms, sliced
• ½ teaspoon dried rosemary
• 1 cup red wine
• 1 (14.5 ounce) can whole peeled tomatoes
• salt and pepper to taste

Instructions :

Prep : 10M	Cook : 8 M	Ready in : 1H

Notes :

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Chocolate Bundt Cake Tasty Recipes

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Chocolate Bundt Cake

"This simple recipe makes a delicious chocolate Bundt cake."

Ingredients :

• 3 cups all-purpose flour
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup unsweetened cocoa powder
• 1 cup butter, softened
• 1/2 cup shortening
• 3 cups white sugar
• 1 teaspoon vanilla extract
• 5 eggs
• 1 cup milk

Instructions :

Prep : 15M	Cook : 12M	Ready in : 2H

• Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift flour, baking powder, salt and cocoa. Set aside.
• In a large bowl, cream butter, shortening, sugar, and vanilla until light and fluffy. Add eggs one at a time, beating well after each. Add flour mixture alternately with the milk. Mix well.
• Pour into 10 inch Bundt pan. Bake at 325 F (165 degrees C) for 70 minutes or until a toothpick inserted into cake comes out clean. Let cool for 10 minutes in the pan, then turn out onto a wire rack and cool completely.

Notes :

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Sweet And Sour Chicken Meatballs The Best Recipes

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Sweet And Sour Chicken Meatballs

On a scale of 1 to 10, my kids rate this recipe 11. It is excellent!

Ingredients :

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 green bell pepper, chopped
• 1 large carrots, chopped
• 1 (14.5 ounce) can chicken broth
• 1 (15 ounce) can tomato sauce
• ¼ cup packed brown sugar
• ¼ cup distilled white vinegar
• 1 (8 ounce) can crushed pineapple with juice
• ¼ cup ketchup
• 1 slice white bread
• 2 tablespoons milk
• ¾ pound ground chicken
• ½ zucchini, shredded
• 1 egg, beaten
• 1 teaspoon salt
• ½ teaspoon ground black pepper
• ½ teaspoon garlic powder
• 2 cups instant rice

Instructions :

Prep :	Cook : 4 M	Ready in :

Notes :

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Best White Icing Ever Popular Recipes

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Best White Icing Ever

"This icing recipe is #1! It's quick and easy to make, bright white for cake decorating, and you can easily change it's consistency! This is the most important icing recipe you'll ever have. It's so basic, it makes the hassle of cake decorating so much easier! If you wish, use half shortening and half unsalted butter."

Ingredients :

• 4 cups confectioners' sugar
• 1 cup shortening
• 2 tablespoons water
• 1 teaspoon clear imitation vanilla extract

Instructions :

Prep :	Cook : 20M	Ready in :

• In a large bowl, combine sugar, shortening, water and vanilla. Beat on low speed to combine, then beat on medium speed for a full five minutes. It won't look like Icing at first, but keep the mixer going for a full five minutes, and then you're done!
• Note: If you're not using this for decorating, but just for icing the cake, thin the icing by adding 3 tbs. of corn syrup, or water to the icing.

Notes :

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Sourdough Starter II The Best Recipes

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Sourdough Starter II

"Prepare the starter in a glass container. Store the covered container in the refrigerator when the starter is done. The starter dough may smell very sour and liquid may form on its surface, but this is normal. Stir the starter before each use. After using some of the starter, be sure 1 cup of starter is left in the container."

Ingredients :

• 2 cups all-purpose flour
• 2 cups warm water (110 degrees F/45 degrees C)
• 1 (.25 ounce) package active dry yeast

Instructions :

Prep : 5M	Cook : 3M	Ready in : P2D

• Mix together flour, warm water, and yeast in a large glass bowl. Let stand uncovered in a warm place over night or up to 48 hours. The longer the mixture stands, the stronger the ferment will be.
• After fermenting, the starter is ready to use or to store covered in the refrigerator. Feed once or twice a week with 1 cup milk, 1 cup flour, and 1/4 cup sugar; allow the starter to rest at room temperature for several hours after feeding.

Notes :

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Rum Raisin Bread The Best Recipes

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Rum Raisin Bread

This bread is a little sweeter and richer than the usual raisin bread. For best results, soak the raisins in rum overnight and measure the raisins after soaking.

Ingredients :

• 2 tablespoons rum
• ½ cup raisins
• ½ cup water
• 2 cups bread flour
• 1 tablespoon dry milk powder
• 2 teaspoons brown sugar
• 1 teaspoon salt
• 2 teaspoons butter
• 2 tablespoons heavy whipping cream
• ½ teaspoon rum flavored extract
• 1 egg
• 1 teaspoon olive oil
• 1 ½ teaspoons active dry yeast

Instructions :

Prep : 15M	Cook : 1 - 1 pound loafM	Ready in : 2H55M

Notes :

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Peanut Butter and Chocolate Candy Cake The Best Recipes

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Peanut Butter and Chocolate Candy Cake

"If you love Peanut Butter Cups, you'll love this cake! Tastes like "Peanut Butter Tasty Cakes" sold in Philadelphia. Can't get them here in Cincinnati so we bake this cake instead."

Ingredients :

• 4 eggs
• 1 teaspoon vanilla extract
• 1 pinch salt
• 2 cups white sugar
• 2 cups all-purpose flour
• 1 cup milk
• 2 teaspoons baking powder
• 2 teaspoons butter, melted
• 1 cup peanut butter
• 2 cups semisweet chocolate chips

Instructions :

Prep :	Cook : 25M	Ready in :

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour one sheet cake pan or one cookie sheet with 1 inch sides.
• In a large bowl, beat eggs until lemon colored. Add vanilla and salt. Stir in sugar, flour, milk, baking powder, and melted butter or margarine.
• Bake for 20 to 25 minutes. Do not overbake.
• While the cake is still warm, spread with peanut butter. Immediately sprinkle with chocolate morsels, and put the pan back into the oven to melt the chocolate. Spread the chocolate evenly over the peanut butter. Refrigerate until chocolate is set. Alternatively, you can let the peanut butter cool and harden. Later, melt the chocolate, and spread it on the cake. It comes out in two distinct peanut butter and chocolate layers that way.

Notes :

• Reynolds® parchment can be used for easier cleanup/removal from the pan.

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