#like the bottom layer of the loaf was completely separated from the rest of the loaf

[suswous]

I remember back when I had a massive ant infestation I was looking up all this stuff abt how to deal with ants. And like, half the solutions were for how to get rid of ants outside????

Is that not where they’re supposed to be?

[binsofchaos]

Perfect Pound Cake

Shopping List

2 cups cake flour

  Staples 

1 cup (2 sticks) unsalted butter 

1 cup sugar 

4 large eggs 

1 teaspoon vanilla 

1 teaspoon baking powder 

salt

There are a few tricks to making perfect pound cake. For starters, you want to have all your ingredients at room temperature; cold ingredients do not blend evenly. You also want to use good unsalted butter with a high butterfat content. I prefer cultured butter (like Echiré or Plugrá), which imparts a delicate complexity of flavor.

  Preheat your oven to 350 degrees.

  Butter a 9 × 5 loaf pan.

  Beat the butter at high speed in a stand mixer until it’s fluffy and starting to turn white; it is not possible to overdo this step, which should take at least 5 minutes.

  Slowly add the sugar, a bit at a time, and keep beating, scraping down the bowl with a rubber spatula whenever it seems necessary.

  Add 1 large egg and beat for a couple of minutes. Your eggs are your major leavening, so you want to take your time here, incorporating as much air as possible.

  Add another egg, beat it in, and then another and another, until 4 eggs have become one with the butter.

  Add the vanilla and mix again.

  In a separate bowl whisk together the cake flour, the baking powder, and a pinch of salt.

  Remove the bowl from the mixer and gently fold in the flour by hand. Stop as soon as the flour is incorporated into the butter and egg mixture; at this point you don’t want to overmix.

  Turn the mixture into the buttered loaf pan and smooth the top.

  Bake for about an hour, until a toothpick comes out clean.

  Let it rest on a rack for 10 minutes before turning out of the pan.

  Allow the cake to cool completely on the rack before serving.

--------------------------------------------------------------------------------

Anchovy Bread

Shopping List 

2 teaspoons dry yeast 

1 cup pastry flour 

1 cup semolina flour 

1 tablespoon chopped fresh oregano

Staples

1 teaspoon sugar 

⅓ cup plus 2 tablespoons good olive oil 

salt 6 anchovy fillets 

1 tablespoon paprika 

pepper

I think of this pretty, spicy, salty bread, which comes from Italy’s Basilicata region, as an elegant inside-out pizza. It’s a simple yeast dough rolled around a pungent mix of paprika, oregano, and anchovies that leaves little pinwheels of color racing through the dough. Nothing tastes better with a glass of robust red wine.

Put ¾ cup of warm water into a bowl, sprinkle on the sugar and the yeast, and watch the yeast begin to foam. (If it doesn’t, it’s dead, or your water was too hot: start again.)

Stir in 2 tablespoons of olive oil.

In another bowl mix the pastry flour with the semolina flour and a teaspoon of salt.

Stir in the yeast mixture until it comes together in a ball, knead it for a minute or so on a floured surface until it’s as soft and smooth as a baby’s bottom (a cliché, I know, but apt), plop it into a well-oiled bowl, cover it, and leave it alone for an hour and a half or so. It should puff itself up to twice its original size.

Meanwhile, mince the anchovies and drop them into a small bowl with the fresh oregano, the paprika, a teaspoon of salt, a grinding of pepper, and the rest of the olive oil.

Roll the dough out into a large round (about 15 inches).

Spread most of the seasoned oil almost to the edge of the dough, leaving a small rim. Roll the dough up into a thin jelly roll and pinch the edges closed. This is a fun and messy process, and if you lose some of the oil, don’t fret.

Curl your long, thin roll into a spiral and set this into an oiled pie plate or baking pan.

Brush the top with the remaining oil, sprinkle with a teaspoon of sea salt, cover with plastic wrap, and allow to rise another hour.

Preheat your oven to 375 degrees and bake for about 35 minutes until you have a loaf that’s crusty and golden.

Put it on a rack and allow it to cool completely before cutting into very thin slices, each one a layer of color.

(One warning: this is not a good keeper. Plan on eating it the day it’s baked. On the other hand, any leftovers make wonderful toast, spread with a bit of butter. You can even make the bread ahead, freeze it, and then toast it.)

[blogmitchcarmody]

  Heartlight Sour Dough Bread

This is the best recipe that I have found for making Sour Dough Bread. It is a method that I have developed over many years of much trial and error with ingredients, preparations etc. It is easy to bake a loaf a bread, a child with a Easybake oven can do that. To make Sourdough bread you rely on the artist in you to and why it is called artisan bread; it takes some time and effort, but you will be heartily rewarded. Sourdough does not mold, has a fantastic taste and delightful texture/crust, digested slowly and is tolerated well by gluten sensitives.

This bread is composed of three main ingredients flour, water and salt. You add a few 175-year-old bugs and you have a sourdough starter. There is no commercial yeast used in making this sourdough, it replicates a natural yeast called Candida milleri, and little baby microbes of bacterium called Lactobacillus sanfranciscensis that have survived since 1847.  Wagon trains heading west carried and created sour dough starter across the country for making bread on the road. In that process they picked up bacterium strains from all parts of the country. Yeasts that were born in the wild west from wild winds and wild grains from across this land that took refuge on the flour bags in the Conestoga wagons creating this unique starter kept alive since 1847.

The most important ingredient that I not listed in the recipe is love. This bread recipe is infused with love; Love is patient; love is kind; all by design. To make good sourdough it must have this ingredient. One must be a nurturer, someone who needs you and knead them. One needs to be patient with the process and committed to caring for and feeding your starter on a regular basis to keep it healthy and vital. You need to use some or discard some once a week and then feed it and refrigerate.  It still is active but slowed down. If it is in storage too long alcohol may form a thin layer on top, that means the bugs you need to be fed. The bugs eat simple sugars, they burp CO2 and shit alcohol; when swimming in their own shit, they stop burping… it is time shake it up, remove some and then feed.  I either bake bread, make sour dough muffins, dry it out to send to friends for starter. I do not like to discard.

A baker’s dozen tips:

Use unbleached “bread flour”, bread four has higher protein/gluten content

Use some natural whole wheat flour for beneficial fiber, (it helps move the mail)

Use a little Rye flour which helps to stimulate the starter

Use natural unrefined sea salt with beneficial minerals and add salt at later step, it slows down the bugs replication initially.

Use only un-chlorinated or bottled water or boil your water for 20 minutes, chlorine is bad mojo for bugs

Use your oven with the light on and place resting dough and or levain in oven to double, keeps it about 80 degrees and no draft or bugs.

Add some Potato flakes to the starter as friendly catalyst to encourage activity

Mist the bread with water just prior to baking

Preheated 500-degree oven

Bake in Cast Iron Dutch Oven

High Hydration water content (sticky dough); Dust with rice flour to prevent sticking to banneton

Sharp razor for scoring

Patience, it is a two-day process

METHOD:

Activate sourdough starter.

Autolyze: measure/weigh all ingredients (except salt) into a bowl. Mix well. Cover and rest dough for 2 hours.

Bulk ferment: Add salt. Stretch and fold dough (with damp hands) every 45-60 minutes for 2-4 hours at room temperature. Keep dough covered.

Pre-shape. Cover and rest the dough for 15 minutes on the bench.

Final shape. Put dough into a floured banneton (or floured, cloth-lined bowl/tin). Cover dough with cloth. Cover with plastic and retard (refrigerate) for 8-12 hours (optional).

If dough was refrigerated, bring to room temperature. Rise in banneton for 1-3 hours or until ready.

Pre-heat oven, baking tray and roasting lid (or ceramic casserole dish including lid) for 1 hour before baking (500°F).

Sprinkle the dough surface (base) with dusting flour. Turn out dough onto a sheet of baking paper. Spray lightly with water (if adding topping). Score bread. Spray lightly with water. Put bread in Dutch Oven with lid on. Bake at 500°F for 15 minutes (lid on).

Uncover and Bake at 450°F for 15-30 minutes (lid off) until golden and cooked.

Remove bread from the oven. Cool completely on a wire rack.

Slice bread and serve.

Store bread at room temperature (covered) or wrap and freeze (whole or sliced).

Detailed instructions

                                           Step 1. Making the Levain (starter sponge)

The night before you make the levain, make sure to feed your sourdough starter. I usually add 1/3 cup bread flour, dash of rye and 1/3 cup water and mix it well.

¼ cup (40 grams) bread flour

¼ cup or (40 grams) wholegrain wheat flour

¼ cup (40 grams) sourdough

1/3 cup (80 grams) unchlorinated water

Mix all ingredients and put it into a tall see-through glass. Put an elastic band around the glass or mark the jar so you can monitor the growth of the levain

Cover the glass and put the levain somewhere warm. Preferably 77°F (in oven with light on is perfect)

When the levain has almost tripled go to the next step.

            Autolyze ( hydrating flour)

3 ¾ cups (675 grams) bread flour

½ cup (150 grams) whole wheat flour

2 cups (575 grams) water (reserve 50 grams of water for adding salt later)

Instructions:

To do the autolyze all we need to do is mix water and flour

Measure out all the flour in a bowl and all the water except 50 grams that we reserve for mixing in the levain and salt later. Mix it but don’t knead, just get all flour hydrated

Cover the flour water mix and leave it until your levain has at least doubled in size.

Mix the dough

Put the levain on top of the dough. Spread the salt over the top and add the reserved 50 grams of water

Mix it all very thoroughly. I usually use my fingers and push the levain through the dough and do some light stretch and folds. I keep repeating until I feel like it’s been mixed very well

Cover the dough and leave it to rest 30 minutes somewhere warm

Bulk fermentation

It’s time for the bulk fermentation. During the fermentation we develop the doughs gluten and get air into the dough. With this dough 3 stretch and folds are usually enough

Wet your hands so that the dough doesn’t stick to your fingers

Grab the size of the dough furthest away from you with both hands. Grab a hold and stretch the dough upwards if it can go without breaking. Then fold the dough down towards yourself

Turn the bowl 180 degrees (a half turn)

Do another stretch and fold

Turn the bowl 90 degrees (a quarter turn)

Do another stretch and fold

Lastly you should turn the bowl 180 degrees (a half turn)

Repeat the last stretch and fold

You have now stretched and folded the dough from all four sides. Leave the dough to rest somewhere warm, covered, for another 30 minutes

Repeat this process two times more

After the third stretch and fold, I will do a windowpane test. Lift and edge of the dough and stretch it with your fingers. You should be able to make a thin membrane without the dough breaking. Look at the video in the article

If the dough still is not strong enough to pass the test, I do a 4th stretch and fold and repeat the test. Do this up to the 5th and 6th stretch and fold.

After the last stretch and fold you should leave the dough until it’s grown by 20-50% (usually 1½ hours)

Preshaping

First we are shaping the dough to build a gluten membrane on the top of the dough. This will help the oven spring during baking

Pour the dough unto an unfloured table and divide it in half. Put a sprinkle of flour on top of both

Grab a lump of dough and flip it using your bench scraper so that the floured side is now on the table top

Grab the part of the dough that us the furthest away from you. Stretch it and fold down in front of you

Repeat with the part that is right in front of you. Grab the dough with both hands and stretch it and fold it away from you. Repeat with the right and left sides of the dough

In a swift motion invite the dough so that the part you previously floured is now turned up

Put your bench scraper behind the dough and pull it towards yourself. I hold the scraper in my right hand and I guide the dough with my left. The front of the dough should be pulled underneath, and the top of the dough should tighten

Now put the scraper in front of the dough and push it forward while twisting, so that the scraper ends up behind the dough. You can now repeat the process in the previous step

Repeat until you have a nice round and taut boule (ball). Pop any big bubbles you see on the surface

Repeat with the other lump of dough. Let them rest 15 minutes under a cloth

Prepare the bannetons

Make a mixture of half bread flour and half rice flour

Put a dish towel in the bannetons. If you don’t have one, you can absolutely use a bowl with parchment paper.

Put some of the flour mixture in a strainer and flour the bannetons. It’s better to use too much than too little

Final shaping

We do the final shaping to make sure the dough is super strong

Take a boule and sprinkle it very lightly with flour on the top

Flip it using your bench scraper so that the floured side is against the table

Repeat the process from the preshaping

When you have finished the shaping, grab the boule with your scraper and invert it into the banneton. The bottom should be up

Repeat with the other boule and place it in the banneton

Sprinkle the dough liberally with rice flour and put the bannetons into separate bags. Make sure you get some air in there so that the plastic does not get into contact with the dough

Place in the fridge overnight

Heat the oven – next morning

Place Dutch oven in oven as well to get piping hot.. Turn the oven to 500°F. If it doesn’t go that high, put it to maximum. Heat the oven for at least an hour. We want the Dutch oven to be completely warmed through

  Baking the bread

Take a banneton out of the fridge and let rest covered for a few hours on the counter

Put a piece of baking paper on top of your peel and put it on top of the banneton

Turn it over and carefully lift the banneton off the dough

Slash the dough using a super sharp knife or razor

Open the oven and move the dough to the Dutch oven

Spray the top of your dough lightly with your spray bottle

Put on the lid and close the oven

Bake for 15 minutes

Remove the lid so the bread can get some color. Turn the oven down to 450°F. I usually bake for another 20-25 minutes for this bread or until internal temp is 190°F. I love it when the crust gets dark and crunchy.

Remove the bread from the oven and let it cool on a wire rack until it is COMPLETELY cooled off.

Turn the oven back up to /500°F. When it is hot, repeat the procedure for the other bread.

Watch master breadmaker Sune at the Danish Bread Geek website:,

https://www.youtube.com/watch?v=Znv99QbfWGs&t=222s

Origin of starter and instructions to activate:

http://www.carlsfriends.net

  Heartlight Studio’s Carl Griffith Sourdough Bread Tutorial Heartlight Sour Dough Bread This is the best recipe that I have found for making Sour Dough Bread.

[movietvtechgeeks]

Latest story from https://movietvtechgeeks.com/whole-food-versions-decadent-popular-halloween-candy-treats/

Whole food versions of decadent popular Halloween candy treats

Every year, Halloween parties see lots of candy corn, punch bowls and bobbing for apples. Miniature candy bars are all the rage with homeowners purchasing treats for the door to door trick-or-treaters. According to the product review website Influenster, each different state in the US has a Halloween candy that is more popular than all the rest. Check out a few of the candies and states on that list.

Alaska and Illinois – Snickers

Colorado and Ohio – Milky Way

Connecticut and Rhode Island – Reese's Peanut Butter Cups

Oregon, South Carolina, Tennessee, Texas, and Wyoming – Candy Corn

Looking at that list, and thinking about your own favorite Halloween candy, you may be worrying that it will be tough to come up with whole food substitutions for those and other popular sugar-filled and preservative-rich Halloween treats. Here are a few ideas of how you can create whole food alternatives to the teeth-decaying, obesity-promoting, unhealthy snacks and treats that are so popular every October 31. Replace Bobbing for Apples with ... Nothing! Bobbing for apples is a Halloween mainstay. A dozen or so apples are placed in a large bucket or basin filled with water. The idea is to bite into an apple without using your hands, by dunking your head down into the apple-bobbing water. Since apples are perfectly healthy whole foods, there is nothing to replace here. Get some organic apples and bob away! Replace Candy Corn with ... whole Food Candy Corn Cookies Healthy Whole food-friendly cookies can be made using some combination of coconut flour, almond flour, natural nut butter, eggs, mashed bananas, puréed pumpkin, raw honey, organic maple syrup, applesauce and other healthy, unprocessed ingredients. You can use Halloween cookie cutters to make cookies in shapes of witches, goblins, pumpkins, bats, and monsters. The three iconic colors of candy corn are white, orange and yellow. You can make a healthy whole food orange glaze by combining molasses or raw honey with the juice from carrots and oranges, or puréed pumpkin. The yellow of the candy corn color rainbow can be made with juice taken from grapefruits, lemons and ginger root, mixed with turmeric and the honey mentioned above or molasses. Stick a white potato through your juicing machine and combine that juice with, you guessed it, honey or molasses to create a healthy white glaze. Paint your cookies, and any Halloween treats like candy corn, and your kids may not miss the sugary, preservative-filled, toxic, bad-health-promoter that is traditional candy corn. Ingredients

2 sticks butter, softened

1.5 cups powdered sugar

1 tbsp vanilla extract

1 egg

½ tsp baking soda

½ tsp salt

3 cups flour

red food coloring

yellow food coloring

Directions

Cream together the sugar and butter until light and fluffy. Add the egg and vanilla and continue to beat until incorporated.

In another bowl, whisk together the flour, baking soda and salt. Add dry ingredients to the butter-sugar mixture and mix until a soft dough just forms.

Remove dough from mixer bowl and separate into three equal pieces (use a food scale to weigh each piece if you want to be exact!). Mix together a little bit of red and yellow food coloring to make orange and then add the orange coloring to one of the dough pieces. Make another dough piece yellow and leave the third plain.

Place a piece of plastic wrap or tin foil inside a loaf pan and pat down the white dough inside. Place the orange dough on top (pat down firmly) followed by the yellow dough. Remove dough from pan, wrap up in either tin foil or plastic wrap and refrigerate overnight or for at least four hours.

When you are ready to bake your cookies, preheat your oven to 350 degrees. Cut 1/4th-inch slices down the width of the dough. Continue cutting each slice into small triangles.

Place triangles on a lined baking sheet and bake for 6-8 minutes until tops are puffy and bottoms are golden.

Replace Candy Bars with ... Sinful Decadent Healthy Bars without the Guilt Any number of healthy, whole food candy bar alternatives can be made with walnuts, cashews, almonds and other nuts, your favorite fresh berries, dates, puréed or mashed bananas and pumpkin, and many other whole food fruits and vegetables. Blend your dates and mashed fruit, and then combine this mixture with chopped or ground nuts, berries, and seeds. Form in candy bar shapes and place in the refrigerator for an hour. Making whole food versions of popular Halloween treats requires a little creativity and a lot of testing and experimenting, but it's worth the payoff when you know you are giving your children (and yourself) a healthy alternative to traditionally unhealthy Halloween candy. The Colossal Healthy Candy Bar is three tasty parts. First, the bottom biscuit layer inspired by Twix, is a mildly sweet, vegan and grain-free cookie made with coconut flour. It is crisp when it comes out of the oven, but goes pretty cake-y once it is combined with the other ingredients. Delicious nonetheless, and a pretty important counter-point to all the richness of the other layers. Second, the caramel-and-nut layer inspired by Snickers, but with a twist: instead of just using dates in the caramel, I balanced out the sweetness by adding a healthy dose of hazelnut butter. Wowzers. This was a very delicious decision. The caramel became far more complex, rich-tasting, and it is essential to note that this would make a fantastic spread or topping all on its own. If you do not have hazelnut butter, I recommend almond or cashew in its place. Instead of using peanuts, I used roasted hazelnuts to sink into the top of the caramel for awesome texture and crunch – almonds could also be used here. Lastly, each bar is enrobed in luscious, raw, dark chocolate. I usually use coconut oil in my raw chocolate recipes, but after reading the (incredible!) new cookbook Clean Cakes by Henrietta Inman I was convinced that using solely raw cacao butter was the way to go. It delivers a crisper finish and creamier texture. If you want to make things simpler and faster, feel free to use a ready-made bar of chocolate in this recipe instead of making your own. Raw chocolate is, of course, the healthier choice, but if you’re pressed for time or ingredients, this is a good shortcut to take. Coconut Flour Power! With so many diets and lifestyles focusing on gluten-free and grain-free eating, coconut flour is a wonderful option for many people. Made entirely from dried coconut flesh that is pulverized into a soft, fine powder, coconut flour is a nutrient-dense alternative that is increasingly available at health food stores and even supermarkets. Score! There are several benefits of coconut flour, my favorite being that it is remarkably high in protein and fiber. Translation: super filling and satisfying! It is low in sugar and digestible carbohydrates, and scores low on the glycemic index, so it a perfect choice for paleo eaters and diabetics. It’s also nut-free and non-allergenic. The flavor of coconut flour is slightly coconut-y, but not overwhelmingly so. I like it in things like these chocolate bars where there are many other strong tastes going on that overshadow the taste of the flour. If you want to compliment and enhance the flavor of the flour, use coconut milk as the liquid portion of a baked good. Seriously yummy. What’s the catch you ask? Well, there are a few downsides to using coconut flour, mainly due to its density, dryness, and lack of elasticity. It’s certainly not a flour to experiment with if you’re looking to replace wheat flour for instance, as the two behave completely differently (that goes for using coconut flour in place of almost any other flour, whether grain, seed, or nut-based). Coconut flour is also crazy-absorbent and needs quite a large proportion of liquid to solid to avoid crumbly results (I’ve read the comments below, and it seems like a lot of you are struggling with this factor!) Most recipes I’ve found online remedy this by using a lot of eggs, but I used applesauce and flax seeds instead with good results. Once you get the correct ratio down it’s pretty easy to work with, but I’ve learned the hard way that it’s best to use tried and true recipes with this finicky ingredient! The Colossal Healthy Candy Bar Makes 16 bars Coconut flour cookie bottom 1 ½ cups / 175g coconut flour ¼ tsp. fine sea salt ½ cup / 125ml unsweetened applesauce 2 Tbsp. ground flax seeds 1/3 cup / 85ml coconut oil, melted 2-3 Tbsp. maple syrup, as needed Date and nut caramel 1 ¼ cup / 325g pitted soft dates 1/3 cup / 80 ml nut butter (I used hazelnut) seeds of 1 vanilla bean ½ tsp. sea salt Roasted nuts ¾ cup /115g raw hazelnuts or almonds Raw chocolate coating 8.8 oz. / 250g cacao butter (not coconut butter or coconut oil) 1 ½ cup / 150g raw cacao powder ¼ cup / 60ml maple syrup pinch of sea salt Note: raw chocolate can be substituted with two 3½ oz. / 100g bars of dark chocolate (minimum 70% cacao). Directions: 1. Start by making the cookie bottom. In a small bowl stir the applesauce and the ground flax together. Set aside and let gel for 15 minutes. Preheat the oven to 350°F / 175°C. In a large bowl sift together the coconut flour and sea salt. Stir in the melted coconut oil, two tablespoons of maple syrup, the applesauce-flax mixture and blend until the mixture holds together when pressed. If not, add the remaining tablespoon of maple syrup and stir to combine. 2. Line a brownie pan with baking paper and firmly press the mixture into the pan, especially around the edges. Place in the oven and bake for 12-15 minutes until the edges are beginning to turn golden. Remove from the oven and set aside to cool at room temperature. 3. Lower the oven temperature to 300°F/150°C. Spread the nuts out in a single layer on baking sheet and roast for 20-30 minutes until fragrant and slightly darker in color (a good way to check is to cut one in half and check the color in the center. Instead of cream, it should be golden). Remove from oven and let cool completely. If you are using hazelnuts, rub them together to remove as much of their skins as possible. Roughly chop and set aside. 4. Make the nut caramel. Add the pitted dates to a food processor and blend until creamy. Add the nut butter, vanilla bean, and sea salt. Taste and adjust according to your tastes. 5. Spread the nut caramel in an even layer over the cooled cookie bottom. Cover the caramel with the chopped toasted nuts, and press them down so that they are slightly sunken, reserving a few for garnish. Place the pan in the freezer to firm up for at least 4 hours (frozen bars are easier to cut and coat with chocolate). 6. Prepare the chocolate. Melt the cacao butter in a double boiler over barely simmering water. Remove from heat, stir in the maple syrup and salt, then sift in the cacao powder. Whisk together until smooth. 7. Remove the brownie pan from the freezer and pull up the edges of the baking paper to remove the filling. Place on a cutting board and slice into 16 equal bars. 8. Roll each bar in the melted chocolate, then pick up using a fork, allowing most of the excess chocolate to drip off. Set on a wrack and let harden. Take remaining chocolate and drizzle across the width of the bar to create a design (this step is optional, but it makes the bars look really beautiful). While the chocolate is still wet, sprinkle with remaining hazelnuts and let set. Place all bars in the freezer to firm up. Store in an airtight container in the freezer, and remove 10-15 minutes before serving. (Note: these are okay outside of the freezer, but if you’re using raw chocolate they will be relatively soft if left at room temperature).

Movie TV Tech Geeks News

[susantregre]

5 Hot Breakfast Dishes for Sunday Morning

I love a good hot breakfast, especially on Sunday morning. Today on Family Food Live, 5 Hot Breakfast Dishes for Sunday Morning! Your family will love these recipes!

Family Food Live can be seen every Wednesday and Friday at 12 Noon EST/11 am CST on Facebook!  Today I’ll be live on the Quirky Momma Facebook page. But make sure you like both the Burnt Macaroni Facebook page and the Quirky Momma Facebook page now so you never miss an episode!

If you missed the last show, here’s a look:

Taking a look at today’s recipes:

Brunch Potato Casserole

Shopping List

3-4 Medium Red Potatoes

1 tablespoon Olive Oil

2 slices Bacon

2 cloves Garlic, minced

1 tablespoon Maple Syrup

Parsley

Herbes de Provence seasoning

Salt & Pepper to taste

Instructions:

Cut potatoes into cubes (leave the skin on)

In a skillet, heat up the olive oil over medium heat

Add potatoes to the hot oil and season with herbes de provence and salt & pepper

Cook for 10 minutes until the potatoes are brown. Keep stirring so the potatoes don’t burn

Chop up the bacon and add to the potatoes for another 5-6 minutes

Once the bacon is cooked through, add the garlic and let cook for another minute

Add parsley and mix

Drizzle the maple syrup on top when ready to serve

Biscuits and Gravy

Shopping List:

2 cans Flaky Biscuits (16 oz)

1 package Ground Breakfast Sausage

4 tablespoons Flour

1/2 teaspoon Salt

1/2 teaspoon Black Pepper

1/2 teaspoon Garlic Powder

3 cups Milk

2 tablespoons Butter, melted

Instructions:

Preheat oven to 400°

Cut biscuits into squares

Using a 9×13 baking dish, layer half of the biscuit quarters on top of cooking spray

Bake for 10 minutes

In a skillet, brown the sausage until cooked through

In a small bowl, combine the flour, salt, pepper, and garlic powder

Sprinkle the cooked sausage with flour mixture until the sausage is completely absorbed

Next, add the milk and stir to combine until the gravy starts to thicken

Pour the gravy over the bottom layer of cooked biscuits then layer the rest of the uncooked quarters

Bake for 15-10 minutes until biscuits are golden brown

Brush the melted butter on top before serving

Thanks to Family Fresh Meals for this recipe

French Toast Casserole

Shopping List:

1 loaf Sourdough Bread

8 Eggs

2 cups Milk

1/2 cup Heavy Cream

3/4 cup Sugar

2 tablespoons Vanilla

1/2 cup Flour

1/2 cup Brown Sugar

1 teaspoon Cinnamon

1/4 teaspoon Salt

1/2 cup Butter, cut into pieces

Instructions:

In a 9×13 baking dish, place the cut cubes of the loaf of sourdough bread

In a separate bowl, mix together the eggs, milk, heavy cream, sugar and vanilla and pour over bread

Cover and refrigerate overnight

Combine the flour, brown sugar, cinnamon and salt in a separate bowl

Cut into the butter and add to a plastic bag — add the flour mixture into the bag and refrigerate

Take pan and bag out of refrigerator when ready to use

Sprinkle the crumbly mixture over the bread

Bake at 350° for 45 minutes to 1 hour

Serve with maple syrup

French Toast Sausage Rolls

Shopping List:

10 slices Wheat sandwich bread

10 cooked Sausage Links

3 Eggs

1/2 cup Milk

3 tablespoons Sugar

1/2 teaspoon Cinnamon

1 teaspoon Vanilla

1 tablespoon Flour

Instructions:

Slice the crust off the bread and roll out the bread with a rolling pin

Place a sausage link on the bread and roll up tightly

In a shallow dish, combine the eggs, milk, sugar, cinnamon, vanilla and flour

Dip the sausage roll into the egg mixture (coating all sides)

Place on a hot griddle greased with butter and cook for a few minutes, turning on each side until all sides are golden brown

Serve with syrup

Blueberry Pancake Casserole

Shopping List:

2 1/2 cups Flour

2 tablespoons Sugar

1/2 teaspoon Salt

1 teaspoon Baking Powder

1 teaspoon Baking Soda

2 Eggs

2 cups Buttermilk

1/2 cup Milk

4 tablespoons Unsalted Butter, melted

Zest of 1 lemon

1 1/2 teaspoons Vanilla Extract

1 1/2 cups Blueberries

Topping

1/2 cup Flour

3 tablespoons Light Brown Sugar

2 tablespoons Sugar

1/2 teaspoon Cinnamon

1/4 teaspoon Salt

4 tablespoon Unsalted Butter cut into cubes

Instructions:

Preheat oven to 350° and grease a 9×13 baking dish

Prepare crumb topping by combining the flour, brown sugar, sugar, cinnamon and salt — then add the butter and use fingers to combine until it looks like crumbles, refrigerate while preparing the rest of the dish

In another bowl, combine flour, sugar, salt, baking powder and baking soda

In a third bowl, mix together the eggs, buttermilk, milk, melted butter, lemon zest and vanilla extract

Add wet ingredients to the dry ingredients and stir until its combined

Pour the batter into the baking dish

Sprinkle with blueberries on top

Remove the crumb mixture from the refrigerator and break it apart with fingers, crumble on top of the blueberry batter

Bake for 45 minutes until golden brown

Serve warm with maple syrup

Thanks Celebrating Sweets for this awesome recipe

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10 Totally Delicious Traditional Irish Recipes To Whip Up For St. Patricks Day

I have always been proud of my Irish heritage, particularlywhen it comes to the delicious traditional recipes my family would whip up throughout the year.

Of course, all of the scrumptious dishes below would be perfect additions to your St. Patrick’s Day celebrations, but there’s no reason you can’t enjoy the savory recipes on any occasion. I have a feeling you’ll feel the same way when you take a look at the mouth-watering ingredients!

The list wouldn’t be complete without at least one recipe including a healthy helping of Guinness! The iconic Irish stout has been a fixture in the country’s culture dating all the way back to1759.

Whether or not your own ancestors came from the Emerald Isle, you’ll definitely have a smile on your face as you chow down on these classic meals.

Let us know in the comments if we missed any traditional Irish recipes your family has passed down.

And don’t forget to SHARE the yummy dishes with your friends!

Thumbnail source: Wikimedia Commons /H.C. White Co.

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1. Soda Bread

Pixabay / ponce_photography

Chef Donal Skehan recommends adding in fresh garlic, spinach, or other extra ingredients to give this classic recipe a kick.

Ingredients: 1 cupwhole grain flour 1 1/3 cups white flour 12 oz.buttermilk 1 tsp. baking soda 1 large egg 1 tsp. honey A pinch of salt

Instructions: Pre-heat oven to 375 degrees and grease and flour a loaf tin. In a large mixing bowl, blend the flours, baking soda, and salt. In a separate bowl, whisk together buttermilk, egg, and honey. Make a hole in the center of the dry ingredients and pour in the buttermilk mixture, then mix together to form a dough.

Place in the loaf tin and sprinkle flour on top, then bake for 35 minutes.

2. Boxty

Pixabay / Taken

The name for these potato pancakes reportedly come from the Irish term,“bac-stai,” meaningpotatoes on the hob (“bac”) being cooked over an open fire (“stai”).

Ingredients: 1 lb. peeled potatoes 1 large finely chopped onion 2 eggs 1/2tsp. salt 1/2tsp. fresh ground pepper 1/4 tsp.nutmeg 2 Tbsps.flour 2 -4 Tbsps. unsalted butter

Instructions: Line a large bowl with muslin or cheese cloth and grate the potatoes into the bowlon the large side of the grater. Squeeze the cloth to get rid of the starchy liquid, then return to the bowl and addonion, eggs, salt, pepper, and nutmeg. Once everything is combined, add the flour and stir well.

Melt the butter in a skillet over medium heat and drop in the potato batter one tablespoonful at a time. Flatten the batter with a spatula and allow to cook until crispy golden on both sides.

3. Steak And Guinness Pie

Wikimedia Commons / Goddard’s Pies Limited

As chef Jamie Oliver says,There’s nothing like a comforting steak and Guinness pie to warm your cockles when it’s cold outside.

Ingredients: 3 red onions 3 cloves garlic 2 carrots 2 sticks celery 4 field mushrooms Sprigs of fresh rosemary Olive oil 2 lbs. cubed brisket or stewing beef 14 oz. Guinness 2 Tbsps.plain flour 1 cup cheddar cheese 6 oz.puff pastry 1 large egg

Instructions: Pre-heat your oven to 375 degrees, then peel and chop your onions, garlic, carrots, celery, slice the mushrooms, and finely chop the rosemary sprigs. Fry the onions in olive oil for about 10 minutes, then addgarlic, carrots, celery and mushrooms. Mix fully before adding in the beef, rosemary, salt, and pepper.

After stirring for a few minutes, pour in the Guinness and add the flour, then just enough water to cover and bring to a simmer. Cover with a lid and place in the oven for 2 and a half hours or until the liquid has significantly reduced. Add half the cheese and mix, then transfer the filling to a pie dish and add the rest of the cheese on top.

Roll out the puff pastry on a floured surface and cover the pie filling and add holes for ventilation. Beat the egg and brush it across the crust, then bake for about 45 minutes.

4. Colcannon

Flickr / VegaTeam

Known as a “traditional winter vegetable casserole,” this recipe sounds to me like a scrumptious take on mashed potatoes.

Ingredients: 1 lb. sliced potato 2 medium parsnips 2 medium leeks 1 cup milk 1 lb. kale or cabbage 1/2tsp. mace 2 minced garlic cloves 1 tsp. salt 1/2 tsp. pepper 2 Tbsps.butter 1 bunch choppedparsley

Instructions: Boil the chopped potatoes and parsnips until tender. While they cook, chop the leeks and simmer in a skillet with the milk. Chop the kale or cabbage and cook in a separate skillet. Drain the potatoes and parsnips and beat together well with your spices, then add the leeks and milk. Once that’s mixed together, add the kale or cabbage and butter and stiruntil completely blended.

5. Brown Bread

Wikimedia Commons / O’Dea

Like the traditional soda bread, this whole wheat version doesn’t rely on yeast.

Ingredients: 2 cups all purpose flour 1 1/2 cups whole wheat flour 1/2 cup natural bran 1/4cup sugar 11/2 tsps.baking soda 2 cups sour milk 1/4cup oil

Instructions: Mix the dry ingredients together well, then make a hole in the center of the bowl. Pour in the milk and oil and stir until a batter forms, then place in a bread pan and bake at 350 degrees for an hour.

6. Cabbage And Beef Casserole

Flickr / Jeff Kubina

Cabbage was clearly a staple ingredient for families of Ireland back in the day!

Ingredients: 1 head cabbage 1 lb. ground beef 1/2cup chopped onion 1 chopped green pepper 1 Tbsp.cooking oil 1 tsp. salt 3 Tbsps.uncooked rice 1 can condensed tomato soup 1 can tomato sauce 3/4 cup water

Instructions: Brown the beef in a greased skillet, then add the onion, pepper, salt, and rice. Slice the cabbage into strips and add to the bottom of a casserole dish, then cover with the beef mixture. Mix the tomato soup and water and mix in the tomato sauce and pour over the beef. Cover and bake at 350 degrees for one and a half hours.

7. Bangers And Mash With Onion Gravy

Flickr / Gisela Francisco

This twist on the common dish from the United Kingdom gives it a uniquely Irish flair.

Ingredients: 2 lbs. pork sausage 1 Tbsp.sunflower oil 2 lbs. yukon gold potatoes 1/3cup milk 4 Tbsps.unsalted butter 1 Tbsp.olive oil 2 sliced red onions 11/2 tsps. all-purpose flour 1 tsp. red wine vinegar 1 cup full-bodied red wine 1 cup beef stock Salt and pepper to taste

Instructions: Pre-heat your oven to 400 degrees, then place your sausages in a roasting pan and coat with oil. Line them in a single layer and bake for 30 minutes, turning over halfway through.

While those cook, cube and boil your potatoes until tender, then drain mash with milk and half of the butter.

For the gravy, melt the remaining butter and olive oil in a saucepan over medium-low heat and saut onions for about 20 minutes, or until soft. Add the flour and stir for a few minutes. Then add the vinegar and cook until it evaporates. Next, pour in the red wine and beef stock and raise the heat to medium-high and bring to a boil. Reduce the heat and let simmer for about 10 minutes.

Serve with sausage over the mashed potatoes and topwith the gravy.

8. Cheddar Potato Rolls

Maxpixel

This recipe from chef Donal sounds like something that would go perfect with pretty much any meal.

Ingredients: 3.5 oz. potatoes 1 1/2 Tbsps. dry yeast 2 Tbsps. sugar 3 cupswhite flour 1 tsp. salt 2 Tbsps.butter 5 oz.warmed milk Milk for glazing 3.5oz. grated cheddar cheese

Instructions: Cube and boil the potatoes in water and save about 2 Tbsps.of the liquid once they’re tender. Mash the potatoes, then sift the flour and salt together in a separate bowl. Mix in the butter, then add the sugar, yeast and the mashed potatoes,and blend well. Activate the yeast in a separate bowl with the warm milk, then add to the mixture and knead into a dough.

Roll the dough out into a long loaf, then form about 10-12 balls and set aside until they’ve risen double in size. Place them in a buttered casserole dish, brush with milk and sprinkle cheese on top, and bake at 425 degrees for about 15-20 minutes.

9. Family Stew

Flickr / jeffreyw

Donal explainshow this classic recipe was passed down through his father’s nanny back in the day.

Ingredients: 2 Tbsps. canolaoil 2 lbs. lamb shoulder 2chopped onions 3 sliced celery stalks 1 bay leaf 4 large peeled carrots 4 cupsbeef or lamb stock 2 pounds peeled and chopped potatoes Butter Sea salt and ground black pepper

Instructions: Slice the lamb shoulder into cubes and brown with oil onhigh heat. Remove from the pan and set aside, then lower the heat to medium-high and sautonion, celery and carrot for a few minutes or until the onions are soft.

Pre-heat oven to 325 degrees, then place the lamb, bay leaf, and stock in an oven-safe pot and add salt and pepper to taste, and bring to a boil. Remove from heat and add potatoes, a dollop of butter, and the sauted veggies. Cover and heat in the oven for about an hour and a half.

10. Dubliner Cheese Tart

Flickr / Lachlan Hardy

If you like cheese, mushrooms, and onions, you’re totally in for a treat with this pastry!

Ingredients: 1 Tbsp.butter 1 small chopped onion 1 clove minced garlic 3 slices bacon 8 sliced button mushrooms 10 halved cherry tomatoes 6 oz. Dubliner cheese 1 cup skim milk 3 eggs 1 Tbsp.Italian seasoning 1 tsp.whole grain mustard Puff pastry Salt and pepper

Instructions: Pre-heat your oven to 400 degrees, then roll out your puff pastry and line a nine-inch pie pan. Cover with aluminum foil and add pie weights and bake the crust for 10 minutes, remove the foil and bake for five more minutes. Lower the oven temperature to 375 degrees.

Melt the butter in a skillet over medium heat and cook onions until soft, then addadd the garlic, bacon, and mushrooms and cook until browned. Add the mixture to your pastry crust and add halved tomatoes, sprinkling the cheese on top.

Mix the milk, eggs, herbs, mustard, salt and pepper to taste in a small bowl, then pour over the pastry. Bake for about 30 minutes.

Did we miss any classic Irish recipes your family enjoys? Let us know below and be sure to SHARE with your friends!

Read more: http://bit.ly/2mxIBBP

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