ROUND UPS – Page 3 – Chasing MY Life WHEREVER it Leads ME

Fall Pie & Tart Round Up

Joy at Joy of Desserts is having a pie and tart round-up today.
I’m submitting these recipes:
Black Bottom Banana Cream Pie
Boston Cream Pie
Pineapple Cream Pie

Be sure to head over to her place and see what everyone else is making.

♥

Roundup of Fall Pies & Tarts

Joy over at Joy of Desserts will be hosting the Fall Roundup of Pies & Tarts.

Let’s get ready for Fall and Thanksgiving with a pie and tart roundup. We’ll gather everyone’s favorite recipes right over at Joy Of Desserts to help us plan some scrumptious desserts. Apples, pumpkins, pecans, pomegranates, cranberries, chocolate, pears, you name it!

Post your recipes anytime until Friday, November 14, 2008;
Link to the Joy Of Desserts blog and use the graphic button on each participating recipe;
On Fri., Nov. 14, go to Joy Of Desserts and leave your posts’ URLs;
Then have fun reading everyone’s lovely recipes for Fall Pies And Tar

Help spread the word so we can all get lots of recipes and lots of visitors. Feel free to add the button to your sidebars and to write posts about Joy’s Roundup Of Fall Pies And Tarts.

1st ANNUAL BREAD ROUNDUP

While I have your attention and we are on the topic of Round-Ups, Tamy of 3 Sides of Crazy and I are co-hosting another round-up. If you find yourself with the Need to Knead, we have the bread round-up for you. We will round-up all types of bread recipes on October 15th. We hope you will participate!
1. Lemon Ice Cream w/Blueberry Sauce;
2. Vanilla (Basic Recipe), 3. Strawberry, 4. Chocolate Chocolate Chip, 5. Chocolate Banana, 6.Apricot Pineapple, 7. Blueberry Rum Ice Cream;
8. Apricot Ice Cream;
9. Coffee Granita;
10. Banana Split;
11. Vanilla, 12. Strawberry; 13. Chocolate Ice Cream;
14. Basic Cream Recipe, 15. Nougat, 16. Chocolate, 17. Honey, 18. Coffee;
19. Dulce De Leche Ice Cream;
20. Coconut Milk Ice Cream;
21. Peach Sorbet;
22. Raspberry Ice Cream;
23. Lavender Honey Ice Cream;
24. Espresso and Vanilla Ice Cream;
25. Rum Raisin Ice Cream;
26. Copa “Mil Postres” ~ “1000 Desserts” Cup
27. Coffee Can Ice Cream
28. Sunburst & Orange Pineapple Ice cream
29. Ben & Jerry’s Homemade Cherry Garcia Ice Cream
30. Egg Nog Ice Cream
31. Cinnamon Roll Milkshake
32. Banana Ice Cream with a mixer
33. Vanilla Ice Cream
34. Mint Chocolate Chip Ice Cream
35. Coffee Kahlua Ice Cream Cake
36. “Udderly” Delicious Chocolate Ice Cream
37. You’re Next! 🙂

The Need to Knead Bread Recipe Round Up Day is FINALLY here!!

It’s here – FINALLY!

Don’t forget to sign Mr. Linky and put your recipe in parenthesis.
Visit everyone you can for scrumptious recipes for the upcoming holiday season.
Joy at Joy of Desserts is co-hosting this with me so be sure and check out her recipes too.

My recipe is for my favorite ‘toast’ bread.

OAT SUNFLOWER BREAD or SESAME OAT BREAD

3/4 cup old fashioned oats (DO NOT USE INSTANT)
1 1/4 cups very hot water, but not boiling
1/4 cup warm water
1 tablespoon yeast
1/2 cup honey
1/4 cup canola oil
1 tablespoon salt
2 cups whole wheat flour
3+ cups bread flour
1/2 cup toasted sunflower seeds or toasted sesame seeds

Using your mixer with dough hook combine the oats and hot water. Allow to stand until soft, 5 or so minutes.
While these are cooling whisk together the warm water and yeast.
Add the honey, oil and salt to the oats until well blended.
Add the yeast and blend together.
Add the wheat flour until well blended.
Add 2 1/2 cups of the wheat flour and blend well.
Add last 1/2 cup as needed until dough forms a smooth mass.
Add sunflower seeds until just mixed.
Place dough in a an oiled bowl and cover with a light cloth and allow to rise 2 hours or until double in size in a warm spot of your kitchen away from drafts.
Punch the dough down and fold dough into itself.
Place dough onto a lightly floured work surface . Lightly sprinkle flour over dough.
Knead dough until all the air is worked out and you have a nice smooth mass.
Split into two loaves.
Cover them for 10 minutes.
Form loaves into rectangles by folding dough into itself and eliminating excess air.
You can either free form these or use 9×5 loaf pans. Seam side down place loaves into pans. Recover with towel.
Set aside and let rise another hour until dough rises above the edge of the pan.
Preheat oven to 350 degrees.
Make diagonal cut across the top of each loaf (these allow the steam to escape).
Bake on the center shelf in the center for 45 minutes or until golden.
Cool completely on a wire rack.
Enjoy!

Here are a few of my other bread recipes to entice you.

WooHoo the long awaited Bread Round-Up is FINALLY here!!

I’ve been collecting recipes for all my life it seems. When I decided to do this bread round up I scoured my files for every recipe that had been handed down from family or given to me by a co-worker or one that has become one of our family favorites. Ironically I found 4 different recipes for Buttermilk Biscuits. The recipes stem from really easy to more involved and are all slightly different in taste and texture.

BUTTERMILK BISCUITS (most similar to the Colonel’s)

1/2 cup butter, softened
2 1/2 tablespoons sugar
1 egg, beaten
3/4 cup buttermilk
1/4 cup club soda
1 teaspoon salt
5 cups Bisquick baking mix

Preheat oven to 450 degrees
Combine all the ingredients
Lightly flour your hands
Knead the dough by hand until smooth
Pat the dough flat to 3/4 inches
Cut out biscuits
Place on cookie sheet about 2 inches apart
Bake for 10-12 minutes or until golden brown
Makes about 18 biscuits

BUTTERMILK BISCUITS with MAPLE BUTTER (a little lighter and sweeter with the maple butter)
BISCUITS
1 1/2 cup flour
1 cup cake flour
2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon apple pie spice
1/2 teaspoon salt
3 tablespoons butter, softened
2 tablespoons Crisco
1 cup + 2 tablespoons buttermilk
1 egg
BUTTER
1 tablespoon maple syrup
1/4 cup butter, softened
2 tablespoons brown sugar

Preheat oven to 450 degrees.
Spray an 8 inch cake pan with PURE.
Sift together the 1 cup of the flour, cake flour, salt, baking powder and soda.
With a pastry blender cut in butter and Crisco until mixture is coarse and crumbly
Stir in buttermilk.
In a mixing bowl add the remaining 1/2 cup flour.
Drop the dough 1/4 cup at a time into the flour.
Shape into balls.
Arrange all the balls in the pan.
Beat egg with water. Brush tops of dough.
Bake 15-18 minutes or until golden brown.
To make this ahead of time do all steps except the buttermilk, cover and refrigerate until needed.

Stir syrup into butter.
Transfer to wax paper.
Top with another sheet of wax paper.
Press into a 1/4 inch thickness and freeze for 10 minutes.
Using a rolling pin roll smooth.
Remove top sheet of wax paper and sprinkle with brown sugar.
Using small cutouts, cut butter into desired shapes.
These can be made ahead of time and frozen.

BUTTERMILK SPOON BREAD (more like a souffle – light and fluffy)
7 large eggs
1/2 cup whipping cream
4 cups water
1 1/2 cups buttermilk
1/2 cup butter, diced
1 1/2 teaspoons salt
1/2 teaspoon pepper
2 cups yellow cornmeal

Preheat oven to 350 degrees.
Spray 9×13 baking dish with PURE.
In a large bowl whisk the eggs and whipping cream together until smooth. Set aside.
In a large sauce pan bring the buttermilk, water, salt, pepper and butter to a boil.
Gradually whisk in corn meal.
Reduce heat and and simmer until thick and smooth, stirring frequently.
Remove from heat and gradually whisk the cornmeal mixture into the egg mixture.
Transfer the batter to the baking dish.
Bake uncovered 30 minutes or until top is golden brown.
Let stand 10 minutes before serving.
Serve warm.

What makes biscuits rise?

Baking Powder and Baking Soda are both leaveners and when activated creat carbon dioxide which produces the rise. Baking Soda aka sodium bicarbonate has been commonly used for 200 years and works by simple chemistry. It’s reaction is immediate, but does not continue once the biscuits are in the oven. Ironically Baking Powder is the main ingredient in Baking Soda, but baking powder also includes an acid or two. Double acting baking powder is the perfect one for biscuits because it has the immediate acting acid as well as the heat activated acid. In order to use baking powder alone you have to use way too much and it dries out the dough. So finding the perfect combination of baking powder and baking soda is the key to tall and fluffy biscuits.

PERFECT TALL & FLUFFY BUTTERMILK BISCUITS
2 cups flour + 1 cup flour
1 tablespoon double acting baking powder
1 tablespoon sugar
1 teaspoon salt
1/2 teaspoon baking soda
4 tablespoons butter, diced
2 tablespoons butter, melted
1 1/3 cups low-fat buttermilk

Preheat oven to 500 degrees.
Spray a 9 inch cake pan with PURE.
In a food processor pulse dry ingredients several times to combine.
Add butter pieces scattered over dry ingredients and pulse until crumbly.
Transfer to a medium bowl.
Stir in buttermilk. (Dough will be wet and lumpy).
Spray a 1/4 cup measure with PURE.
In a mixing bowl add the remaining 1 cup flour.
Drop the dough 1/4 cup at a time into the flour.
Shape into 12 balls. Shaking off excess flour.
Arrange balls (9 around the perimeter and 3 in the center) in the pan.
Brush tops of dough with melted butter.
Bake 5 minutes.
Reduce oven temperature to 450 degrees.
Bake another 15 minutes.
Cool 2 minutes.
Invert biscuits into a clean towel, turn right side up breakaing them apart and cool another 5 minutes.

♥

Then Need to Knead is this wednesday

It’s almost here!! Don’t forget.

The need to knead is almost here. I thought maybe it was time to share with you some food for thought (Pun intended) with a few great resource sites for baking.

Recipe Curio has a lot of wonderful tips as well as many vintage recipes
Yeast Dough gets down to the basics of the ingredients and how to work with them.
Bread World is Fleischmann’s Yeast site for recipes and baking tips.
Bread Baking 101 is all encompassing site of information and recipes.

General Tips to remember:

Baking in a high place, a dry place or in a place that can have sudden changes in barometric pressure. All these factors can alter how yeast breads knead, rise and bake.
To determine if your yeast is still active, dissolve 1 tsp. sugar in 1/2 cup lukewarm water in a see-through measuring cup. Sprinkle 1 tbsp. yeast slowly over the water. Stir and let stand for 10 minutes. At the end of this time, the yeast should have foamed up to reach the 1 cup mark. Yeast that does not reach this mark in 10 minutes will not produce a good loaf and should be discarded.
Water can replace milk. The texture will change a little, but the bread will still be very tasty and good to eat.
White sugar, brown sugar, honey and molasses can be interchanged equally in bread dough. The sugar in bread dough supplies the tiny yeast plants with instant food and gets them off to a fast start. Artificial sweeteners are not recommended for yeast breads because they cannot be used by the yeast as natural sweeteners can.
Fats can be replaced with applesauce or prune puree. The texture of the bread will be more dense. A general rule of thumb is to substitute 1 1/2 tablespoons of applesauce/prune puree for every 3 tablespoons of fat.
Salt is added to yeast breads not only for flavor but also to keep the yeast fermentation in the bread dough under control. Too little salt will allow the yeast to push the dough so high that it may even collapse. Too much salt will keep the dough from rising enough.

Lucky Duck I am ~ Book & a an Apron

I recently won 2 different blog giveaways and am such a lucky duck as I can use them together and they arrived just a few hours apart. The Flavor Bible is an awesome book that I’m only 3 pages into, but already love! I won this from Joy over at Joy of Desserts and this awesome Jesse Steele Apron with the most adorable cherries fits like a glove. Lisa over at Confessions of an Apron Queen has the most amazing shop full of both new and vintage aprons. Go visit Rick Rack Attack and take your Christmas list with you, she has something for everyone! Lisa also hosts Vintage Thingie Thursdays.

♥

Needing to Knead is almost here…

Have you heard about the Need to Knead Bread Roundup? I wanted to do a bread round up and Joy at Joy of Desserts, another Scrumptious Sunday offered to make this great button and co-host this bread Roundup on October 15th along with the help of Barbara at Candy Hearts and Paper Flowers who has so generously offered to be our Mr. Linky person. We will roundup all types of bread recipes. We already have a number of people signed up and it promises to be great. You are all invited to participate. We would love it if you would join us, and we would love it if you would help us spread the word by putting this button in your sidebars or even writing a short post about the roundup.

Honey Banana Whole Wheat Bread

Honey Banana Whole Wheat Bread
1 1/2 pound loaf

1/2 cup 1% milk, room temperature
1 tablespoons butter, cut into chunks
3 tablespoons honey
1 egg, room temperature
1/2 teaspoon vanilla
1/2 teaspoon salt
1 cups whole wheat flour
1 1/4 cup bread flour
1 medium banana sliced
1 1/2 teaspoon active dry yeast

The beauty of bread machines is that they always want the same layering.

Liquids
Butter chunks, vanilla, egg & honey
Flour & Sugar
Yeast
The key to any good bread is using quality fresh ingredients.
Just remember, garbage in is garbage out.
Let your bread maker do the rest!

Don’t forget to come back and join us for the Bread Round-Up on October 15th.

Buttermilk Bread

BUTTERMILK BREAD
1 1/2 pound loaf

1 cup plus 2 tablespoons buttermilk
3 1/4 cups unbleached flour
1 1/2 teaspoon sea salt
3 tablespoons butter, cut into chunks
3 tablespoons honey
1/4 teaspoon baking soda
1 1/2 teaspoon active dry yeast

The beauty of bread machines is they always want the same layering.

Liquids
Butter chunks & Honey
Flour, salt & baking soda
Yeast

The key to any good bread is using quality fresh ingredients.
Just remember, garbage in is garbage out.
Let your bread maker do the rest!
Don’t forget to come back and join us for the Bread Round Up on October 15th.

Try these too:

Need to Knead is drawing closer

Have you heard about the Need to Knead Bread Roundup? I wanted to do a bread round up and Joy at Joy of Desserts, another Scrumptious Sunday player offered to make this great button and co-host this bread Roundup on October 15th along with the help of Barbara at Candy Hearts and Paper Flowers who has so generously offered to be our Mr. Linky person. We will roundup all types of bread recipes. We already have a number of people signed up and it promises to be great. You are all invited to participate. We would love it if you would join us, and we would love it if you would help us spread the word by putting this button in your sidebars or even writing a short post about the roundup.

The Need to Knead

I’ve been wanting to do a bread recipe round-up
for a LONNNNNNNNNNNG time
and it’s ALMOST finally here!

Joy at Joy Of Desserts

lil’ ‘ol me here at 3 Sides of Crazy,
are co-hosting a bread round-up
on October 15, 2008
for all types of bread recipes.
And we mean all breads!
White, wheat, banana, braided,
Sweet, Savory, rolls, biscuits, etc…
Whatever you’re in the mood to share.
We hope you will participate!

In preparation for the upcoming National Bread Month in November and for our driving desires and “NEED TO KNEAD” as well as the upcoming Holidays let’s all join in together on October 15^th, 2008 and round-up all of our delicious bread recipes to look back on when we need to bake fantastic bread. I know many of mine were handed down by my grandma.

Here’s how we’ll do it:

Just post your recipes anytime until Oct 15, 2008.
Remember to use the Need To Knead Button.
Link to 3 Sides Of Crazy and then to Joy Of Desserts too.
Mr. Linky will be in place on October 15^th.

Come back here on October 15th to let us know about your recipes.
Then we’ll all visit each other.

To make it even easier you can link to recipes you have previously posted. Your blog can be in any language, but a translator on your site will be of a help to any who don’t speak the same language.

Want to help us spread the news about the round-up? Even if you are not sure whether you’ll be able to participate, you can still post the button in your sidebar or write a post about our round-up to let your readers know about it too.

I’m trying to pull together a great giveaway gift basket to coordinate with the NEED TO KNEAD campaign. Details to follow

Category: ROUND UPS