Posts Tagged ‘flour

19
Feb
18

swedish cardamon rusk ,norwegian tea cakes

 

I like cookies, but love the flavor of crisp rusk and tea cakes, similar to twice baked dried cookie like biscotti. Not as sweet as the chocolate chip cookie is, but superior is the texture and flavor of the crispy cakes  as far as I’m concerned.

Two recipes here that were baked more than once during the Holiday season !

Diane makes this recipe…..

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courtesy of Taste Of Home cookbook

 

 

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fresh ground from the mortar and pestile , cardamon.

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My recipe, I like the ginger and cinnamon addition

from recipe reminiscing

Norwegian Christmas tea cakes

  • 4 eggs
  • 125 grams sugar 4.5oz
  • 25 butter 1 oz
  • 450 grams sifted flour 16oz
  • 1.5 teaspoon baking powder
  • 1 teaspoon cardamon
  • 1 teaspoon cinnamon
  • 1 teaspoon ginger, ground
  • 50 grams almounds finelt chopped 2 oz
  • 2 tablespoon nib sugar

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……perhaps a bit over baked but the crisp edges are OK to me!

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another rendition of the tea cake recipe, more presentable, rolled with the sugar and almonds.

19
Feb
18

polenta biscuits, lemon and thyme

Here’s a recipe I posted for archive  and I’ve made this several times .The polenta recipes started when I had some corn flour/ polenta flour in the pantry. A crispy, what I term semi sweet cookie type biscotti biscuit, and of course this type of biscuit good with coffe , tea or other sipping drink.

https://riseofthesourdoughpreacher.wordpress.com/2016/04/29/3693/

 

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23
Jan
18

thick crust pizza with cheese, greens and herbs

Just a quick pizza with some greens and herbs from the hydroponic garden added at the last few minutes of baking

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23
Dec
17

pizza

Haven’t blogged in a while !  Catch up time! A lot of pictures and now  on to blogging them, some meals of usual and some unusual. Just have to reassemble the pictures with the recipes if possible !The typical pizza recipe here. Utilizing the King Arthur semolina flour. Mid November meal.

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The semolina provides lightness and flavor to the dough, a background of corn meal light flavor is what it reminds me of. Thin crust shells here , haven’t done deep dish in a while.

 

03
Nov
17

Shopping

Recent shopping, prices


King Arthur Flour , daycation, Aldi , quick stop for pretzels and a few other items.

(Drinking glass is a pint glass for your collection)
22
Oct
17

fruit pizza tart strips

by using your favorite recipe for yeast dough, don’t be limited to the traditional pizza topping

press out the dough on parchment and use granulated sugar sprinkled on the paper to give the bottom crust color and crunch when baking.

add your favorite fruit topping, this recipe is very sweet, I’ll post it in a future posting.

It’s a combination of apples, raisins and cranberries

Bake in a moderate hot oven about 380 degrees

Carefully remove from the parchment, let cool and slice. Easy cleanup when using syrupy type ingredients

When cool, the topping congeals, nice snacks for the day or wrap in parchment and give away to friends and family.

Coffee pairing ?

08
Oct
17

dough head again

Once the repetition of making bead dough becomes commonplace, it’s hard to not use the dough for other forms other than bread. So many types of snacks on the market, flatbread types of bread and bread sticks formed from freshly mixed dough, are my go to snack if time permits, for card nights or other gatherings.

This mix used a small amount of whole wheat added to the white flour, and salt. I contemplated adding various seeds to the mix but I had prepared dips to accompany the bread sticks. (the dips did not make it to the card game location).

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Two batches of white/whole wheat rising with white/cornmeal mix for chips resting.

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The morning sun streams through the kitchen window as the bread sticks are rolled

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corn chips, easily made in a tortilla press, and baked in a 400 degree oven

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Flaky bread sticks dipped in butter and then rolled in toasted hemp seeds for a taste test

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At the game ! The chips made an excellent scoop for the torpedo meat, made by Diane, and the bow tie salad, a home brew stout to celebrate the fall season, don’t forget the candy corn for the table!

 

 




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