Tag Archives: baked

food, Recipes

RAISIN ROLL-UP


Raisin Roll Up… Only 2 tablespoons of sugar

Plump juicy raisins and walnuts rolled up with cinnamon and only 2 tablespoons of sugar.

Prep Time: 90 minutes
Cook Time: 10 minutes
Total Time: 100 minutes
Yield: 8 servings +
Skill Level: Easy
Kitchen Appliance: Bread Machine, Food Processor, pastry brush

You can also make a paste with the raisins and walnuts. It becomes a very smooth buttery experience for the thinner pastry dough.

Dough Ingredients

  • 1 cup Water
  • 3/8 cup Milk (Whole)
  • 3/4 Stick Butter (chopped into tiny pieces and evenly placed in the pan)
  • 1 and 3/4 teaspoon Salt (on the Left side top corner of the pan)
  • 4 cups Flour (in the center place a shallow divot to place yeast ans a little sugar)
  • 2 tablespoons Sugar (on the bottom right corner and a small sprinkle in the divot maybe 1/4 teaspoon)(Real Sugar, No Substitute)( Trust me, it won’t hurt you)
  • 2 and 1/4 teaspoons Active Dry Yeast ( place in pivot on top of sprinkled sugar)(NO QUICK YEAST) Old Fashion kind…
Click here for Complete DOUGH RECIPE

While your bread machine makes the dough get all your other ingredients together.

Soak the cup of raisins in 1/4 cup of warm water for at least 45 minutes. I just let them soak until my dough is ready. Drain and set aside. If you are using the raisin paste its better to make the paste a day ahead. Remove from refrigerator at least 2 hours prior. Must be at room temperature.

Click Here For Complete Raisin Paste Recipe

Directions

  • Preheat oven 375’F
  • Roll out your dough to the desired thickness depending on the type of dough.
  • Melt the butter and brush on dough with pastry brush or spoon it on.
  • Put on the raisins
  • Sprinkle the 2 Tablespoons of Sugar
  • Sprinkle 2 tablespoons Cinnamon
  • Add the finely chopped Walnuts
  • Start rolling the dough into a loaf
  • Close the ends by folding the edges.
  • You can leave it long, make a U or make a circle.
  • Place in 375’F for 20 minutes. Knock on top of loaf, it should sound a little hallow, if not cook for another 5 to 10 minutes. Just don’t burn it.
  • Let it cool for 20 minutes, cut into 8 sections.

This recipe is chocked full of raisins, walnuts, cinnamon and butter.

Just the right pastry without all the sugar.

food, Recipes

RAISIN PASTE

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Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 – 30 minutes
Yield: 1 servings +
Skill Level: Easy
Kitchen Appliance: Food Processor, Stove, sauce pan and spatula

Raisin paste is always a good match for thinner dough, thumbprint cookies or cinnamon rolls if the dough is thinly rolled and its more of a delicate pastry. The raisin paste is great for Filo, buttery, croissant Doughs.

Ingredients

  • 1 Cup Raisins
  • 1/4 to 2/3 cup Water (enough to cover raisins)
  • 1/2 stick Butter
  • 2 tablespoons Sugar
  • 2 tablespoons Cinnamon

Directions

  • Add the Raisins and water into the saucepan and place on stove
  • Bring to a boil and turn down fire.
  • Simmer for 10 minutes
  • Remove from heat and add the butter, cinnamon and sugar.
  • Stir until the sugar dissolves
  • Use you spatula to remove everything and place into the food processor.
  • Make sure it processes to a smooth texture.
  • Take your spatula and remove all the paste into a container with a lid.
  • Set in refrigerator until ready to use.

Its better to make the paste a day ahead or even a few days. Remove from refrigerator at least 2 hours prior to use. Must be at room temperature so it spreads evenly like butter. This is awesome on toast in the morning.

food, Recipes

APPLE CINNAMON EMPANADAS BAKED


  • Prep Time: 90 minutes
  • Cook Time: 10 minutes
  • Total Time: 100 minutes
  • Yield: 20 servings +

Yummy Sweet Empanadas filled with apples and cinnamon. Great to make for party appetizers or regular snack size for ice cream ala mode.

Apple Filling Instructions

Ingredients

  • 9 medium apples, peeled, cored and sliced
  • 3 tablespoons lemon juice
  • 1/2 cup water
  • 8 tablespoons salted butter (1 Cube/ Stick)
  • 4 tablespoons cornstarch
  • 1 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon
PEEL APPLES
APPLE CORER
REMOVE THE APPLE CORE
SLICE IN HALF MAKE SURE ALL SEEDS AND CORE ARE REMOVED
1/4″ SLICES FOR PIES OR SLICE FOR 1/4″ CUBES
1/4″ CUBES FOR EMPANADAS
MELT 1 STICK OF BUTTER
FRESH LEMON IS ALWAYS BEST IF YOU CAN
JUST USE THE PEELER TO MAKE A SLIT
SQUEEZE 3 TABLESPOONS OF LEMON JUICE
ADD INGREDIENTS
ADD MORE INGREDIENTS AND STIR
LET INGREDIENTS STAND FOR ABOUT 5 TO 10 MINUTES
INGREDIENTS ARE MIXED.V AT THIS POINT IF YOU ARE MAKING PIES ADD MIXTURE TO PIE SHELL
PLACE POT ON THE STOVE, BRING TO BOIL, LOWER HEAT, COOK FOR 5 MINUTES AND REMOVE AND LET COOL
  1. Peel apples and remove core. Cut in Half and slice length wise 1/4″ thick,, after cut into 1/2 inch pieces.
  2. Melt butter in saucepan remove pan from heat
  3. Add lemon juice, sugar, cinnamon, cornstarch and water. Stir together until all is mixed. I let it sit for about 10 minutes so the cornstarch and sugar have a chance to dissolve really good.
  4. Bring covered pot to a boil and turn to medium heat. Simmer for 5 minutes while stirring frequently or until apples are al dente soft. Still Firm
  5. Remove from heat and let cool. At least 2 hours, better if over night.
  6. You can make this a few days ahead and refrigerator. Great to prepare and freeze or can it.

Pie Crust

  • You can buy already made pie crust dough in your stores refrigerated section by the cookie dough if you need it quickly.
  • I prefer the HOMEMADE DOUGH listed below.

Ingredients:

Dough only makes 1 dozen handy snack size and 20 small appetizer size

  • 3 cups (375 g) all-purpose flour
  • 1/2 teaspoon (2 ml) salt
  • 2 teaspoons (10 ml) sugar
  • 3/4 cups (185 ml) cold unsalted butter, cubed
  • 1 egg
  • 6-8 tablespoons (90-120 ml) cold water
  • Place all you ingredients in the food processor, bread maker or in a bowl and mix till dough is completely mixed.
  • Roll dough till 1/8″ thickness. Use Large Cookie, Biscuit cutter, coffee cup for appetizer size or medium sized cereal bowl to make large hand size. Lay on cookie sheet separated with plastic wrap and leave in refrigerator for 30 minutes or until firm
  • (This dough can be made up to 2 days ahead of time, just refrigerate or freeze the circles with wax paper in between.)

Fill Dough

  • Remove your dough from refrigerator
  • Fill circles with desired filling
  • Brush edges with water, fold over in half. Press edges together and crimp with fork. This ensures that the filling will stay inside.
  • Refrigerate them before baking or frying, especially if you’re making more than a dozen. Refrigerate for at least 20 minutes.

Baking Instructions

  • Preheat oven to 400 F
  • Remove from refrigerator
  • Arrange on a baking sheet lined with parchment paper or a really good non stick pan. Brush tops with egg wash, olive oil or butter if desired.
  • Bake small appetizer empanadas for 15-18 minutes or until golden brown; larger empanadas for 18-25 minutes or until golden.
  • Watch closely so they don’t burn.
  • Convection oven may be lowered to 375 F

Bon Appetit… Enjoy

food, Recipes, Video

EGG WASH


Prep Time: 5 minutes
Yield: 2 o 6 pie crust tops
Skill Level: Easy Beginner
Kitchen Appliance: Manual Fork

Add egg wash or you get dull pastries like this

Image on left with egg wash, on the right no egg wash.

Egg products, such as egg whites or egg yolks, supply coating, gloss or finishing to foods within the baking category. Consumers expect a certain appearance on the outside of baked goods, such as color or finish. Food color overall is an indicator of quality, including the color of finished baked products. The proper coating or finish not only aids with appearance but can also help extend shelf life by sealing in moisture.

Slightly beaten liquid egg products can serve as a coating or glaze on baked goods, with different variations of the egg mixture according to the desired appearance and texture of the final product. A baker might select either egg yolk, egg white or whole eggs for varying results.

The white is the primary source of proteins in an egg. When whites alone are used as a coating the proteins coagulate and draw moisture from the product, with eventually evaporates, resulting in a crisp surface. An egg wash can also give the baked product a finished, slightly glossy look. Protein browns when exposed to heat, so the addition of an egg wash helps give baked goods a bronzed sheen, in addition to the gloss.

Slightly beaten yolk or eggs, brushed onto surface of unbaked good helps prevent crust from drying out and lends a glossy look. Added at a certain stage in the baking process, the egg wash can help prevent overbrowning. However in order to seal in moisture, yolks must be used in the egg wash.

An egg wash application is common not just for bread, but also different types of pastries or pies, to promote browning, create a glossy shine or both. A variety of other ingredients added in different proportions to the selected egg product (whole egg, egg white or egg yolk), will supply different levels of browning, shine and even texture to the crust surface

INGREDIENTS

  • 1 Tbsp heavy cream, half and half, milk or water
  • 1 large egg yolk or egg white

Beat egg yolk with cream and brush on the surface of the pie with a pastry brush.

food, Recipes, Video

APPLE CINNAMON FILLING

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  • Prep Time: 60 minutes
  • Cook Time: 10 minutes
  • Total Time: 70 minutes
  • Yield: 20 servings +
  • Skill Level: Easy
  • Kitchen Appliance: Oven, Peeler, Knife

Yummy Sweet apples and cinnamon. Great for making pies, party appetizers or handy snack size for Apple pie ice cream ala mode.

Apple Filling Instructions

Ingredients

  • 9 medium apples, peeled, cored and sliced
  • 3 tablespoons lemon juice
  • 1/2 cup water
  • 8 tablespoons salted butter (1 Cube/ Stick)
  • 4 tablespoons cornstarch
  • 1 cup granulated sugar
  • 2 1/2 teaspoons ground cinnamon
PEEL APPLES
APPLE CORER
REMOVE THE APPLE CORE
SLICE IN HALF MAKE SURE ALL SEEDS AND CORE ARE REMOVED
1/4″ SLICES
1/4″ CUBES
MELT 1 STICK OF BUTTER
FRESH LEMON IS ALWAYS BEST IF YOU CAN
JUST USE THE PEELER TO MAKE A SLIT
SQUEEZE 3 TABLESPOONS OF LEMON JUICE
ADD INGREDIENTS
ADD MORE INGREDIENTS AND STIR
LET INGREDIENTS STAND FOR ABOUT 5 TO 10 MINUTES
ONCE INGREDIENTS ARE MIXED you can place them in pie shell or go to the next step cooking for 10 minutes for empanadas or small tarts.
PLACE POT ON THE STOVE FOR 10 MINUTES AND REMOVE AND LET COOL
  1. Peel apples and remove core. Cut in Half and slice length wise 1/4″ thick,, after cut into 1/2 inch pieces.
  2. Melt butter in saucepan remove pan from heat
  3. Add lemon juice, sugar, cinnamon, cornstarch and water. Stir together until all is mixed. I let it sit for about 10 minutes so the cornstarch and sugar have a chance to dissolve really good.
  4. At this point if you are baking a pie just add the apple mixture into the pie shell and cover with top crust, pinch, make your slits and bake. Continue for empanada or small tarts that only bake for 10 to 20 minutes only.
  5. Bring covered pot to a boil and turn to medium heat. Simmer for 10 minutes while stirring frequently or until apples are al dente soft. Still Firm
  6. Remove from heat and let cool. At least 2 hours, better if over night.
  7. You can make this a few days ahead and refrigerator. Great to prepare and can it. You can also freeze the cooked mixture.

Bon Appetit… Enjoy

Butter Pie Crust Recipe

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