Peanut Butter, Chicken, & Leek Bites

1 sheet (1/2 pound) frozen puff pastry, thawed in the fridge overnight
1 large leek
1 tablespoon butter
1 tablespoon olive oil
chicken pieces, diced
2 cloves garlic, minced
1 teaspoon soy sauce
1 teaspoon brown sugar
1/4 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes (more or less to taste)
1/8 teaspoon black pepper
2 tablespoons water
1/3 cup Old Fashioned Smooth peanut butter

Buffalo Chicken Puffs

• 1 lb. boneless chicken tenders
• 3/4 Cup your favorite wing sauce
• 2 TBSP Butter
• 1 Box Frozen Puff Pastry (2 sheets)
• Crumbled Blue Cheese
• 1/2 Scallions, chopped
• flour, for rolling out dough

Bring a large pot of water to a boil and add the chicken tenders. Lower heat to a simmer and poach until chicken is cooked through- about 15-20 minutes. Remove from the pot and, using two forks, shred the chicken. Add to a mixing bowl.
Combine the butter and wing sauce in a microwave safe bowl and heat for 2 minutes. Stir to combine and pour the mixture over shredded chicken. Mix until well-coated.
Heat oven to 350 degrees. Thaw puff pastry for 30-40 minutes. Place on a floured silpat or another clean, floured surface. Roll the dough out a bit, until it’s about 1/8 inch thick. Using a drinking glass, cut out circles from the dough. Fit the dough rounds into the silicone muffin cups, pressing the bottom gently to form a base. Fill each dough-cup with about 1 tsp of the shredded chicken. Bake for 15 minutes, until the edges of the pastry are golden brown. Remove from the oven and carefully remove from silicone cups.
Top with crumbled blue cheese and chopped scallions. Makes about 45 puffs.

Savory Cranberry & Cheese Bites

15 frozen mini fillo shells (like the kind by Athens)

3 pieces Mini Babybel Light cheese, chopped

3 tbsp. sweetened dried cranberries, chopped

3 tbsp. chopped pecans

Spices: cinnamon

Directions

Preheat oven to 350 degrees.

Place shells on a baking sheet. Evenly distribute chopped cheese.

Bake until shells are lightly browned and cheese has melted, about 8 minutes.

Evenly distribute chopped cranberries and pecans among the cheesy shells. Sprinkle with 1/8 tsp. cinnamon, and enjoy!
MAKES 5 SERVINGS

pretzels - savory and sweet

PRETZEL BITES

Texas size Rhodes Frozen roll dough

*as many as you like – each roll makes four bites

coarse salt, parmesan, garlic, cinnamon & sugar

Vanilla glaze (optional)

Take a thawed roll.  Cut it in four equal sections.  Place dough bites on greased sheets. I placed five across and five down on large baking sheets.  Cover with plastic wrap that has been sprayed with non-stick cooking spray, and let dough rise until double in size. (about 35-45 minutes) Bring a large pot of water to a gentle boil.  When dough has risen, plop about 10 pieces into the boiling water, tossing gently for about 45 seconds. Remove with slotted spoon, and place bites on paper towels to drain slightly.  Move bites to greased baking sheets, and bake at 375 degrees for about 15 minutes or until done and golden brown.

Brush bites with melted butter, sprinkle with Kosher or Sea Salt, garlic and toss in Parmesan cheese.  You can also make Cinnamon and Sugar bites. Make a mixture of Cinnamon and sugar:  About 1 cup sugar and 1 1/2 tsp. of cinnamon, and mix together well. After you butter the pretzel bites, toss in cinnamon and sugar mixture.

You can serve the Parmesan Pretzel bites with a cheddar dip, and the Cinnamon and Sugar Pretzel bites with Vanilla glaze.  So yummy . . . so simple!

VANILLA GLAZE

1 cup powdered sugar

2 tablespoons milk

1 tablespoon melted butter

1 tsp. vanilla extract.

Combine sugar, milk, butter and vanilla and mix well.

CHEDDAR DIP

1 Tablespoon butter

1 Tablespoon all purpose flour

1 cup milk

1 1/2  to 2 cups of grated Cheddar Cheese.

Melt the butter in a med. size saucepan over medium heat.  Add the flour and stir until blended, and

butter has turned lightly golden brown.  Slowly whisk in the milk and cook until thickened slightly.  Remove from heat and stir in the Cheddar Cheese until smooth and all of the cheese has melted.  Season with salt and pepper.  Shake a few red pepper flakes into sauce for added zing!

For the sweet bites I drenched them in melted honey butter and then coated them with cinnamon sugar. For the savory bites I used regular butter and sprinkled them with salt, parmesan cheese and a bit of garlic powder.

Mini Savory Bites

Makes 1 dozen mini-muffins
Ingredients
1 cup all-purpose flour
½ teaspoon salt
½ teaspoon baking powder
¼ teaspoon freshly ground white, green, and red peppercorns
Generous pinch (about 1 heaping teaspoon) finely chopped fresh herbs (If substituting dried herbs use about ¼ teaspoon.  To release the aromatic qualities, rub the dried herbs between your fingers before adding to the mixture.)
1 cup milk, at room temperature
3 eggs, at room temperature
1 tablespoon butter, melted, plus additional for greasing mini-muffin tins or a mini-popover pan
1 teaspoon chunks of Roquefort cheese, cut into 1/8” dice
Preparation
Preheat the oven to 450° F.  Brush a nonstick mini-muffin or mini-popover pan with melted butter.  Place in the oven while preheating.
[Chef’s Note:  Feel free to substitute vegetable oil for the butter to prepare the pans, even though you will most likely use a non-stick pan.  Conventional wisdom suggests that non-stick surfaces when exposed to high heat emit potentially harmful fumes, UNLESS there is something applied to the surface to absorb the heat — in this case, the fat.]
In a large bowl, whisk together the flour, salt, pepper, and herbs.  In a large bowl, beat the eggs with a whisk until pale and foamy, about 1 minute.  In a larger bowl, whisk together the milk and melted butter to combine. Combine the eggs with the milk and butter.
Pour the wet ingredients over the dry ingredients and gently whisk together until just combined.  Your batter will be thick and heavy.  Allow to rest at room temperature for 20 minutes, or up to 1 hour.  Can be made ahead and refrigerated overnight.  Allow to come to room temperature before proceeding.
Pour the batter into the prepared and heated pan to within about ¼ inch of the rim.  Place the chopped cheese in the center of each filled cup.
Bake for 20 minutes at 450° F.  Make sure you do not open the oven door during this time or the steam collecting inside the pan and batter will escape and you will lose the “pop” effect.  Reduce the temperature to 350° F and continue to bake until the mini-popovers are brown, crusty and puffed, about 15-20 minutes more.
Remove from the oven and serve immediately, or let cool on wire racks and hold at room temperature for up to 4 hours.  When ready to serve, reheat in a 350° F oven for about 10 minutes.

Savory Cheese Popovers

Makes 12 popovers
Ingredients
2 cups all-purpose (unbleached) flour
½ teaspoon fleur de sel
½ teaspoon baking powder
¼ teaspoon freshly ground white, green and red peppercorns
Generous pinch (about 1 heaping teaspoon) finely chopped fresh herbs (If substituting dried herbs, use about ¼ teaspoon.  To release the aromatic qualities, rub the dried herbs between your fingers before adding to the mixture.)
2 cups milk, at room temperature
3 eggs, at room temperature
1 tablespoon butter, melted, plus additional for greasing popover pan (or use vegetable oil)
1 heaping tablespoon cheese chunks, cut into 1/8” dice (see variations below)
Preparation
Preheat the oven to 220/240° C (see Chef’s Note).  Brush a nonstick popover or large muffin pan with melted butter.  Place the pan in the oven while preheating.
In a large bowl, whisk together the flour, fleur de sel, pepper, baking powder, and herbs.  In a large bowl, beat the eggs with a whisk until pale and foamy, about 1 minute.  In a larger bowl, whisk together the milk and melted butter to combine. Combine the eggs with the milk and butter.
Pour the wet ingredients over the dry ingredients and gently whisk until combined.  Your batter should be the consistency of heavy cream.  Take care not to over-whisk when combining ingredients.  Allow to rest at room temperature for 20 minutes, or up to 1 hour.  Can be made ahead and refrigerated overnight.  Allow to come to room temperature before proceeding.
Pour the batter into the prepared and heated pan to within about 1/4 inch of the rim.  Drop the chopped cheese in the center of each filled cup.
Bake for 20 minutes at 425° F.  Make sure you do not open the oven door during this time or the steam will escape and you will lose the “pop” effect.  Reduce the temperature to 350° F and continue to bake until the popovers are brown, crusty and puffed, about 20 minutes more.
Remove from the oven and serve immediately, or let cool on wire racks and hold at room temperature for up to 4 hours.  When ready to serve, reheat in a 350° F oven for about 10 minutes.
[Chef’s Note: If your oven is accurate, you can push the heat to 450° F for the preheat and initial baking time.  The extra heat will help to create a super-crispy crust.  Watch the popovers carefully, though; the heat may need to be reduced at 15 minutes if your popovers are becoming too browned.  Again, an accurate oven is a must.]
Variations
Gruyère and Spinach: Use walnut oil to coat the muffin or popover pan.  Add 2 tablespoons finely chopped fresh spinach leaves to the batter in place of herbs.  Drop 1 teaspoon of chunks of Gruyère into the center of each cup.
Gruyère and Marjoram: Add 1 heaping teaspoon chopped fresh marjoram to the batter in place of the herbs.  Drop 1 teaspoon of chunks of Gruyère in the center of each cup.
Camembert, Chervil and Warm Plum Compote: Add 1 heaping teaspoon chopped fresh chervil (or finely chopped parsley) to the batter in place of the herbs.  Drop 1 teaspoon of chunks of Camembert in the center of each cup.  While the popovers are baking, prepare the warm plum compote.
Warm Plum Compote:  Halve 3 ripe, black plums and pit.  Slice into wedges.  Place a medium sauté pan over medium heat and add 1 tablespoon butter.  Place plums into the heated sauté pan and add 1 tablespoon sugar.  Cook, while stirring occasionally, until the plums begin to soften and release some of their juices, about 3 minutes.  Add the juice of ½ orange (no more than ¼ cup) to the pan, and allow to simmer over medium heat until plums soften, and juices thicken.  Set aside to keep warm.
When the popovers come out of the oven, place in a warmed serving bowl, and slice the popover open.  Spoon 1 tablespoon of the plum compote into the center of the popover and serve immediately.
Cabrales (blue cheese) with Thyme and Red Onion: Add 1 teaspoon chopped fresh thyme leaves to the batter in place of the herbs.  In a small bowl combine ¼ cup red onion, chopped in a small dice, and about 2.5 ounces of chunks of Cabrales.  Drop about 1 teaspoon of the mixture into the center of each cup.
Cheddar and Dill: Add a scant teaspoon of fresh dill in place of the herbs.  Drop 1 teaspoon of chunks of Cheddar in the center of each cup.
Cheddar and Chives: Add a teaspoon of fresh chopped chives in place of the herbs.  Drop 1 teaspoon of chunks of Cheddar in the center of each cup.
Asiago and Thyme: Add a teaspoon of fresh chopped thyme leaves in place of the herbs.  Drop 1 teaspoon of chunks of Asiago in the center of each cup.
Brie and Rosemary with Honeyed Pears: Add ½ teaspoon of fresh chopped rosemary leaves in place of the herbs.  Drop 1 teaspoon of chunks of Brie (with bloomy rind) in the center of each cup.  While the popovers are baking, prepare the honeyed pears.
Honeyed Pears:  Peel and core 2 firm but ripe Bosc Pears, and chop into a 1/4” dice (to yield about 1 cup).  Melt 3 tablespoons of honey in a sauté pan over medium-high heat until the honey bubbles and begins to turn amber.  Add pears and one sprig of rosemary and sauté for about 2 minutes until the pears are well glazed.  Add 1 tablespoon aged balsamic vinegar and allow to cook for 1 additional minute.  Remove from heat and reserve until popovers are ready for service.
When the popovers come out of the oven, place in a warmed serving bowl, and slice the popover open.  Spoon 1 tablespoon of the honeyed pears into the center of the popover and serve immediately.
Manchego with Chives and Roasted Red Pepper: Add a teaspoon of fresh chopped chives and ½ teaspoon fennel seeds in place of the herbs.  Drain a small jar of roasted red peppers and place on paper towels to absorb excess liquid.  Coarsely chop.  Drop 1 teaspoon of chunks of Manchego cheese in the center of each cup along with ½ teaspoon of chopped roasted red peppers.  Serve with a drizzle of aged sherry vinegar.
Sweet Cheese with Lavender and Chocolate: Prepare the sweet cheese:  Combine 2 ounces of cream cheese and 4 ounces of mascarpone cheese (both at room temperature) in a bowl.  Add 2 to 3 tablespoons of confectioners’ sugar (to taste) and mix well to combine.  Set aside.  Coarsely chop 4 ounces of dark (semi-sweet or dark) chocolate and set aside.  When preparing the popover batter, omit the pepper and add ½ teaspoon sugar.  For the milk addition to the batter:  Add 1 teaspoon lavender to cold milk and warm gently (until you see bubbles just starting to appear around the rim of the pan).  Remove from the heat and allow to infuse for 10 minutes.  Strain the lavender from the milk and proceed with the recipe.  When you remove the heated popover tin from the oven, just before filling each cup with batter, sprinkle the inside of the cup with a generous pinch of sugar.  Add the batter.  Drop rounded teaspoons of the sweet cheese into each cup.  Bake as instructed.  When the popovers come out of the oven, place in a warmed serving bowl, and slice the popover open.  Spoon 1 teaspoon of the chopped chocolate into the center of the popover and serve immediately.

Pizza Spaghetti Style

• 1 lb. ground beef
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 red or green bell pepper, chopped
• 1 (8 ounce) package button mushrooms, sliced 
• 1 (26 ounce) jar pasta sauce
• 1 (14 ounce) can diced tomatoes, undrained
• 1 (8 ounce) can tomato sauce
• 1 teaspoon dried Italian seasoning
• 1 (16 ounce) package spaghetti pasta, broken into 2" pieces
• 3/4 cup whole milk
• 2 eggs, beaten
• 1/2 cup grated Parmesan cheese
• 1-1/2 cups shredded Cheddar cheese
• 1-1/2 cups shredded Monterey Jack cheese

Preheat oven to 180 degrees. Bring a large pot of water to boil for cooking spaghetti. Cook ground beef, onion, garlic, green pepper, and mushrooms in heavy skillet over medium heat until beef is browned, stirring to break up beef. Drain well and add pasta sauce, diced tomatoes with their juice, tomato sauce, and Italian seasoning; stir well and let simmer while preparing spaghetti.
Cook spaghetti according to package directions.

Meanwhile, combine milk, eggs, and Parmesan cheese in large bowl and beat until blended. Drain spaghetti and toss with egg mixture. Spread half of spaghetti/egg/milk mixture in a 13x9" glass baking dish. Top with half of sauce and beef mixture. Repeat layers.

To freeze, cool casserole in refrigerator at this point. When cold, wrap well, label, and freeze up to 3 months. To thaw and reheat, thaw casserole overnight in refrigerator. Bake, covered, at 350 degrees F for 40-50 minutes until thoroughly heated. Uncover, top with pepperoni and cheese, and bake 10-15 minutes longer until cheese melts and edges of casserole bubble.
To refrigerate overnight and bake the next day, cover the casserole and chill for 2-24 hours. When ready to eat, bake, covered, at 350 degrees F for 40-50 minutes until hot. Then uncover, top with pepperoni and cheese, and bake for 10-15 minutes longer until cheese melts.
If baking without freezing or refrigerating, bake at 350 degrees for 30-40 minutes until hot and bubbly.

Beef Cheese Pan Quiche

• 2-crust pie crust recipe
• 1 pound ground beef
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/4 cup flour
• 1/2 teaspoon salt
• 1/8 teaspoon pepper
• 5 eggs, beaten
• 2 cups half and half cream or evaporated milk
• 1 teaspoon dried dill weed
• 1/2 teaspoon dried marjoram leaves
• 2 cups shredded Cheddar or Colby cheese
• 1 cup shredded Havarti cheese
• 1/4 cup grated Parmesan cheese

Line a 15x10" jelly roll pan with the pie crust, including up sides. I drop pieces of the pie dough around the pan and press until it covers the bottom and sides. Place in refrigerator while preparing the filling.
Brown the ground beef, onion and garlic in a heavy skillet. Drain off any excess fat.
Beat together flour, salt, pepper, eggs, half and half, dill weed, and marjoram.
Sprinkle ground beef mixture into crust lined pan.

Sprinkle with Cheddar and Havarti cheeses. Carefully and slowly pour egg mixture over cheese so it fills the pan. Sprinkle with Parmesan cheese.

Bake at 400 degrees for 25-35 minutes, until filling is puffed and beginning to brown. Cut into squares to serve.

Chicken Salad on Waffles

• 2 rotisserie chickens, meat removed and cubed
• 3 stalks celery, sliced
• 1/2 cup mayonnaise
• 1/3 cup plain yogurt
• 2 tablespoons Dijon mustard
• 2 tablespoons lemon juice
• 1/2 teaspoon dried thyme leaves
• 8 round frozen waffles, toasted

In medium bowl, combine chicken and celery. Add mayonnaise, yogurt, mustard, lemon juice, and thyme and mix well. Cover and refrigerate for 1 hour.
Toast the waffles. Top with the chicken salad and serve.

Chicken Salad Croissant Sandwiches

• 1 rotisserie chicken, meat removed
• 3 stalks celery, sliced
• 1/4 cup mayonnaise
• 1/4 cup plain yogurt
• 3 tablespoons honey mustard
• 1 tablespoon lemon juice
• 1/2 teaspoon dried thyme leaves
• 6-8 croissants, toasted and split 

In medium bowl, combine chicken and celery. In small bowl, combine mayonnaise, yogurt, honey mustard, lemon juice, and thyme and mix well.
Make sandwiches with the split and toasted croissants. Serve immediately.

Quick Cheese Pepper Bread

• 2 cups flour
• 1-1/4 cups shredded sharp Cheddar cheese
• 1/2 tsp. baking powder
• 1/2 tsp. baking soda
• 1/2 tsp. salt
• 1/2 tsp. freshly ground pepper
• 1 cup buttermilk
• 1/3 cup butter, melted
• 2 eggs
• 3 Tbsp. grated Parmesan cheese
• Heat oven to 180 degrees and grease bottom of 9x5" loaf pan. Combine four, cheddar cheese, baking powder, baking soda, salt, and pepper in a medium bowl. Mix together buttermilk, butter and eggs in a small bowl and beat well. Add liquid ingredients to dry ingredients, stirring just until dry ingredients are moistened. Pour into prepared pan and sprinkle with Parmesan cheese. Bake at 350 degrees for 35-45 minutes until toothpick inserted in center comes out clean. Cool in pan for 15 minutes, then remove from pan. Cool completely on wire rack. 

Onion Scones

• 1 onion, chopped
• 2 cloves garlic, minced
• 1/3 cup butter
• 2 cups flour
• 2 tablespoons sugar
• 1 tablespoon baking powder
• 1/4 teaspoon pepper
• 1/2 teaspoon salt
• 1/3 cup light cream
• 1 egg, beaten
• butter

Preheat oven to 400 degrees F. In small microwave-safe bowl, combine onion, garlic, and butter. Microwave on high for 2 minutes, then stir. Microwave for another 1-2 minutes or until onion is tender. Remove from oven and let cool for 10 minutes.
Combine flour, sugar, baking powder, pepper and salt in large bowl and stir to mix. Add sauteed onions with the butter remaining in the bowl, light cream, and egg.

Stir just until combined. Gently press the dough together with your hands to form a ball.

On ungreased cookie sheet, press dough into an 8" circle. Cut the circle into 8 wedges, like you were cutting a pie. Separate the wedges slightly. Bake at 400 degrees for 12-15 minutes until lightly browned. Brush with more butter and serve immediately. 8 scones

Cinnamon-Sugar Pecan Scones Recipe

• 3 cups all-purpose flour
• 2/3 cup granulated sugar
• 1 Tablespoon baking powder
• 2 teaspoons ground cinnamon
• 1/2 teaspoon salt
• 3/4 cup cold unsalted butter, cut into pieces
• 1-1/2 cups chopped pecans, toasted
• 1 large egg
• 1 cup whipping cream
• 1 teaspoon vanilla extract
• Parchment paper
• 2 Tablespoons whipping cream or half-and-half
• 2 Tablespoons granulated sugar or cinnamon sugar

Preheat oven to 218 C. Stir together first flour, sugar, baking powder, cinnamon, and salt in a large bowl. Cut in butter with a pastry blender until crumbly. Stir in pecans.

Whisk together egg, 1 cup cream, and vanilla; add to dry ingredients, stirring with a fork just until mixture forms a shaggy dough. Scoop dough onto parchment paper-lined baking sheets using a 1/3-cup measuring cup. Brush tops with 2 tablespoons cream.
Sprinkle with 2 tablespoons sugar.

Bake at 425 F. for 18 minutes or until browned. Serve warm.
ALT: Currants and walnuts
Yield: 14 servings

Cinnamon Raisin Nut Rolls Recipe

• 4 ounces cream cheese, at room temperature
• 1/2 cup brown sugar, packed
• 1/2 teaspoon ground cinnamon
• 1/4 cup raisins, soaked in warm water for 15 minutes and patted dry
• 1/2 cup pecans
• 1 roll (half of a package) phyllo dough
• 1/4 cup (half of a stick or 4 Tablespoons) butter, melted but not hot

Place cream cheese, brown sugar, and cinnamon in the bowl of a food processor. Blend until smooth. Add raisins and pecans and pulse until pecans are chopped to pieces about 1/4-inch in size.

Place 1 sheet of phyllo dough (see Note) on a flat work surface. Brush with melted butter. Repeat until you have 6 layers of phyllo. Spread a thin layer of cream cheese filling over phyllo, leaving 1-inch dry lengthwise and 1/2-inch dry on the short side.

Roll up lengthwise like a jelly roll. Repeat until all phyllo and filling is used up. Cover and chill logs for 1 hour.

When ready to bake, preheat oven to 375 F.

Cut each log into 12 slices using a serrated steak knife. Place each slice, seam-side down, 1 inch apart on ungreased cookie sheet. Bake 12 to 15 minutes until golden brown.

Note: Keep phyllo dough covered with a damp paper towel while working to keep it from drying out and becoming brittle. Recipe is easily doubled.

Yield: about 36 pieces

pudina kulcha

Ingredients

1 tsp (5 grams) crumbled fresh yeast
a pinch of sugar
1/2 cup whole wheat flour (gehun ka atta)
1/4 cup soya flour
1/2 cup finely chopped mint leaves (phudina)
1/2 tsp salt
whole wheat flour (gehun ka atta) for rolling
soya oil for cooking

Method

1. Dissolve the yeast and sugar in 2 tablespoons of lukewarm water and leave aside for 10 minutes or until the yeast begins to ferment.
2. Add the wheat flour, soya flour, mint and salt to this liquid and knead into a soft dough, using enough water until it is smooth and elastic (approx. 5 to 7 minutes).
3. Cover the dough with a wet muslin cloth and allow it to prove till it doubles in volume (approx. 15 to 20 minutes).
4. Press the dough lightly to remove the air.
5. Divide the dough into 5 equal portions and roll out one portion of the dough into a 150 mm. (6") diameter circle with the help of a little flour.
6. Cook the kulcha on a tava (griddle) over a medium flame using soya oil till both sides are golden brown. (the kulchas should puff up like phulkas).
7. Repeat with the remaining portions to make 4 more kulchas.
8. Serve hot.

harvest grain dinner rolls

Ingredients

• 2 1/4 cups flour
• 1 1/4 cup whole wheat flour
• 1/4 cup rolled oats
• 1/4 cup flax, ground
• 3 Tbsp brown sugar
• 1 tsp salt
• 1 envelope active dry yeast, I use Red Star
• 1 1/2 cups milk
• 2 Tbsp butter

Instructions

• warm the milk with the butter, just until the butter begins the melt
• combine all of the dry ingredients, including the yeast, and stir in the warm milk and butter
• knead (either by hand or using a dough hook if a stand mixer) until you have slightly sticky but smooth ball
• cover the dough and allow to rise until doubled, about 1 1/2 hours
• punch the dough down, divide into 16 pieces, and roll each into a ball
• place the rolls in a well greased baking dish, cover and allow to rise again for 1 hour
• pre-heat the oven to 375
• bake 20 - 25 minutes until the tops are a nice golden brown
• remove form the oven
• if you prefer a softer crust, brush with melted butter as soon as they come out of the oven
• serve warm

Savory Herb & Cheese Monkey Bread

Ingredients

• 2 (16 ounce) cans of jumbo refrigerated buttermilk biscuits
• 1/4 cup (1/2 stick) butter, melted
• 1/2 teaspoon garlic salt
• 5 or so different herbs and/or cheeses, as coatings (such as fresh chopped parsley, chopped dill, chopped almonds, grated Parmesan, and shredded cheddar)

Directions

1. Preheat oven to 350°F. Generously grease a 9- to 10-inch Bundt pan with butter, or spray with nonstick cooking spray.
2. Stir garlic salt into melted butter. Cut each biscuit in half and roll into a ball. Dip each biscuit ball in butter, then roll in desired coating. Arrange biscuits in the pan so that the various coatings are alternated.
3. Bake for 30 to 35 minutes until biscuits are done and surface is golden. You may want to start checking bread at about 25 minutes, and if it's browning too quickly, lay a sheet of aluminum foil on top for the remainder of the baking time.
4. Cool in pan for 5 minutes. Run a thin, soft rubber spatula around the edge and down the sides of the pan to loosen any stuck cheese. Invert onto a plate, then lay serving platter on top and flip bread over onto serving platter so that the attractive side is on top.

Tips, Tricks, & Variations

If you wish to assemble the bread ahead of time, you may do so, then cover tightly with plastic wrap and refrigerate for several hours, up to overnight. Take the pan out of the refrigerator as you preheat the oven, and then bake as directed.

If you don't want to alternate your biscuit coatings, you can mix the cheese and herbs together and use the same coating for all of the biscuits. Whatever you decide, you need to use some sort of cheese on at least some of the pieces since that's what holds the monkey bread together once you unmold it.

Keep in mind that dried herbs are more concentrated than fresh herbs, so adjust amounts accordingly.

You may use just about any type of refrigerated biscuits or bread dough. You just want the total amount of dough used to be around 32 ounces.

cheese cookies

Method:
 1. Pulse all ingredients except cold water in food processor until they are mixed well.
 2. Add 1 tbsp cold water at a time, pulse until a slightly sticky dough is form.
 3. Keep in airtight container in fridge for about 15mins.
 4. Roll out to the thickness that you desire. Bear in mind that after bake it will increase 50% in thickness.
 5. Cut to desire shape with cookies cutter.

6. Bake in preheat oven, 160c for about 15 to 20 minutes.

Ingredients

3 cups

all-purpose flour

1 tsp.

instant yeast

1/4 tsp.

baking powder

1 1/2 tsp.

salt

1 tsp.

sugar

4 tbsp

oil plus 1 tbsp. butter

water and milk

(half and half)

First, sieve the flour and add the salt, sugar baking powder, yeast, oil and butter. Heat the water/milk to lukewarm (very hot water will kill the yeast). Add the water gradually into the flour whilst kneading until you have a soft but firm dough. Knead the dough, pounding it as much as you can to give the buns a delicately soft texture. The more you knead the better the result.

Put the dough into a lightly-oiled spacious bowl and turn it over in the bowl once so that the little oil covers the dough all over. Cover the bowl with a damp warm towel and let the dough rise for about half an hour to 45 mins.

Once risen, punch down, then knead it again for 2-3mins. Make into about 14 balls. Roll out each ball into a circle. Place your mixture in the center, then ball it up and seal. Place the formed buns on an oiled tray with the seam underneath, apply egg-wash and sprinkle with sesame seeds then bake at 170 C for about 10-12 mins. I dab a bit of butter on the buns when they r straight out of the oven, then cover them with a cloth so they get soft

Savoury Chicken-Filled Croissants

An experiment that worked out great!! The buns were soft and delicate, a perfect compliment to the yummy filling in the center! And without all that butter that goes in regular croissants too!!!

Ingredients for filling

250 gm

boneless chicken breast, chopped into small pieces

2

small capsicum, red and green if possible, grated or chopped finely

2 tbsp.

sweet corn

1 grated

carrot

1

small onion

(finely chopped)

1-2

green chillies

(chopped)

1/2 tsp.

garlic paste

1 tsp.

chopped coriander

salt to taste

1/2 tsp.

ground cumin powder

pinch of tandoori masala

(optional)

juice of half a lemon

1 tsp.

soya sauce

1 tbsp.

butter

Ingredients for dough

2 cups

all-purpose flour/maida

1 tsp.

salt

1 tsp.

sugar

1/2 tsp.

instant yeast

1/4 tsp.

baking powder

3 tbsp.

softened butter

2 tbsp.

vegetable oil

1/2 cup

warm milk mixed with water

(although you could need a little more or less depending on flour/altitude etc.)

Instructions 

For the filling:

Heat the butter in a non-stick pan, add the onions and stir fry until they're translucent. Do not brown them. Add the chopped capsicum and grated carrot, stir-fry for about 5mins until they start to soften.

Add the raw chicken pieces and keep stirring until they start browning. Add the chillies, garlic, salt, cumin powder, tandoori masala and sweet corn. Sauté until the chicken pieces become tender and well-done.

If the mixture sticks to the pan and the chicken is not yet done, add a tbsp. of water and cover until ready. Make sure that the mixture is completely dry. Finally, add the coriander and soya sauce, mix well and switch off. Pour the lemon juice on the mixture, and whilst still hot, use a wooden spoon to smash the small pieces of chicken so that they become shredded.

Adjust salt/chili to your taste.