Mud Hen bars

​Ingredients 

• 1/2 cup butter, room temperature
• 1 cup granulated sugar
• 1 teaspoon vanilla
• 1 whole egg + 2 eggs, separated
• 1 1/2 cups flour
• 1 tsp baking powder
• 1/2 tsp salt
• 1 cup mini marshmallows
• 1 cup semi-sweet chocolate chips
• 1 cup light brown sugar, packed

Instructions

1. Preheat 350°
2. Spray a 9×13 baking pan lightly with cooking spray
3. In a large bowl cream together butter, granulated sugar, 1 whole egg plus 2 yolks and vanilla until smooth.
4. Add in flour, baking powder and salt and mix until just combined. Spread in prepared pan.
5. Top with chocolate chips and mini marshmallows.
6. In a clean mixing bowl with whisk attachment on your mixer, beat the 2 remaining egg whites until stiff peaks form, about 2 minutes on high.
7. Fold in light brown sugar and stir until combined and there are no lumps.
8. Spread on top of chocolate chips and marshmallows.
9. Bake 30-35 minutes until top is golden brown.
10. Allow to cool completely before cutting into squares

Sourdough croissant bread

Recipe by amibakesbread

Ingredients:

Levain (1:10:10 ratio, 10-12 hours peak at 78-80ºF)

6 grams sourdough starter ripe, bubbly and active , about 1 teaspoon

60 grams all-purpose or bread flour, about 1/2 cup

60 grams water, about 1/4 cup

Sourdough Croissant Bread:

120 grams levain, ripe, bubbly and active , about ½ cup, see recipe notes

340 grams water, about 1 cup plus 6 Tablespoons

10 grams salt, about 1 1/2 teaspoons

500 grams bread flour, about 3 1/2 cups

113 grams unsalted butter, about 1/2 cup

Instructions:

Levain (1:10:10 ratio, 10-12 hours peak at 78-80ºF)

Mix together ripe/active sourdough starter with all-purpose or bread flour and water. Cover loosely and let sit 10-12 hours at 78-80°F until doubled, bubbly & peaked.

Note: If you have a ripe, bubbly, active sourdough starter that is fed equal parts flour and water – it can be substituted equally for the levain in this recipe.

Sourdough Croissant Bread (Dough temperature kept at 70-72ºF)

1. Mix Dough: To a large bowl, mix together ripe levain with water. Add salt and bread flour. Mix together using a dough whisk or spoon until a wet and sticky dough forms and the ingredients are fully combined. Cover and let rest for 30 minutes.

Note: This dough is very sensitive to temperature. It's important to maintain a temperature where the dough will rise AND the butter stays chilled and flaky. I've found a 70-72ºF temperature to work well. I wouldn't go above 75ºF for this recipe or the butter will get too soft. To do this, use cooler water when mixing your dough and take the temperature with a thermometer throughout the process.

2. Stretch and Folds: After the dough has rested, you will perform a series of “stretch and folds” over the next 1 ½ hours. The goal is to strengthen the dough through a gentle kneading process. You will also add cold butter into the dough during this process which will be evenly dispersed throughout the dough through the folds.

To “stretch and fold,” wet your hand (so it doesn’t stick to the dough). Reach around the dough down to the bottom of the bowl, pull the dough up and over and place it on top of the dough. Turn the bowl a quarter turn and repeat the stretch and fold. Turn another quarter turn and repeat. Perform one more quarter turn, stretching and folding the dough. Cover and set aside. Take note of how the dough feels through this process. It will go from feeling a little shaggy to smooth and elastic. Cover the bowl and wait about 30 minutes in between stretch and folds.

3. Stretch and fold #1: After 30 minutes, perform your first set of stretch and folds. Cover the dough and let rest for 30 minutes.

Stretch and fold #2: After 30 minutes, grate the cold butter. Put half of the grated butter on top of the dough. The other half of the butter should be placed in the refrigerator to chill until the next set of folds. Stretch and fold the dough again, incorporating the flakes of butter into the dough. Cover and let rest for 30 minutes.

Stretch and fold #3: 30 minutes later, add the rest of the butter to the top of the dough. Stretch and fold again. The butter will continue dispersing throughout the dough. Cover and let rest for 30 minutes.

Stretch and fold #4: After 30 minutes do your final set of stretch and folds. You should notice the dough feeling more cohesive and strong. If your dough still feels loose, add in another couple stretch and folds to help strengthen and tighten the gluten strands.

4. Rest: Cover the dough and let rise for 6-7 more hours. You will know the dough is ready to shape when the dough has risen about 70%, jiggles when you shake the bowl and has scattered bubbles visible on the sides and top.

Note: This is different than my traditional sourdough loaf because we are working at lower temperatures to keep the butter colder.

5. Pre-shape: Tip the bowl upside down, allowing the dough to fall onto a clean counter surface. Be gentle to avoid degassing the dough as much as possible. Wet your hands and the bench knife if needed and push the bench knife under the dough on one side and your free hand on the other side to tuck the dough under itself. The goal is to introduce some tension into the dough. Repeat this process, going around in a circle until you have a ball of dough.

6. Bench Rest: Let the dough rest uncovered for about 30 minutes at room temperature. The dough will flatten a little as it sits. This allows the gluten in the dough to relax and prepares the dough to be shaped.

7. Shaping: Prepare a bowl or banneton. Place a kitchen towel or hair net in the bowl and liberally flour as needed. Sprinkle a little flour on top of the dough. Using a bench knife, lift the dough up off the counter and place it on top of the countertop – floured side down. This ensures that the flour is staying mainly on the outside of the dough.

Going around in a circle, pull the dough sideways towards you and then fold up to the top of the round. Move 90 degrees and repeat the same process pulling the dough sideways and then folding up to the top. As you continue this process around the dough, increase the tension as you pull. Gather the bread into a circle and place into a lined bowl.

Note: It is possible to shape the dough without any extra flour. The dough can stick to the kitchen towel but doesn't stick to the hair nets if cold proofed.

8. Cold Fermentation: Cover the dough with the tea towel/shower cap/plastic wrap and refrigerate overnight or up to 12-18 hours.

If you want to bake the same day, you can let the dough rise for about 2-3 hours until puffed up and risen. Chill the loaf in the refrigerator for an hour or two – or stick in the freezer for 15-20 minutes to chill the butter in the dough before baking.

9. Preheat the oven: Put a Dutch oven (top and all) into the oven and preheat to 450°F for 20 minutes. You are working with high temperatures, so make sure you have some good hot pads. Once preheated for 20 minutes, pull the loaf out of the refrigerator. Remove the covering. Place a piece of parchment paper on top of the dough. Flip the dough over so it is now sitting on the parchment paper. Take off the bowl/banneton and the kitchen towel.

10. Scoring: Use a very sharp knife or bread lame to score the dough. Take the bread lame and score on one side of the dough, at a shallow angle about 30º and 1 inch deep. Score straight from the refrigerator on the cold dough for best results.

11. Baking: Carefully remove the Dutch oven from the 450°F oven. Take the lid off and place your bread into the Dutch oven (including parchment paper – this helps with the transfer). Put the lid on and put back in the oven. Lower the temperature to 425°F and bake for 25 minutes. After 25 minutes, take the lid off the Dutch oven and continue baking for 20 minutes until the bread is baked through and reaches 195-200ºF temperature. Remove the Dutch oven and let the bread cool on a baking rack. Enjoy!

Note: Butter will leak out of the dough as it bakes at these high temperatures. It gives a buttery, crispy crust that is delicious – make sure you use parchment paper on the bottom of the pot so it doesn't make a mess everywhere.

Credit: Darren Wade Johnston

Sourdough Dinner Rolls Recipe

Servings: 12 rolls

2 Tbsp unsalted butter, melted, plus more to brush the pan

1 cup whole milk, room temperature

2 Tbsp granulated sugar

1 tsp fine sea salt

3 cups bread flour, or all-purpose flour

½ cup (100g)Active sourdough starter

1 tsp salted butter, to brush over rolls

Instructions

1. Make the Dough – In the bowl of a stand mixer or a large mixing bowl, add milk, butter, sugar, and salt, and stir together to dissolve the sugar.
   
2. Knead the Dough – Add the flour and active sourdough starter and mix together with the paddle attachment or a firm spatula until well combined. Cover with a damp kitchen towel and rest for 30 minutes to allow the gluten to relax. Knead on speed 2 with the dough hook attachment for 10-12 minutes until you have a smooth, soft dough (or knead by hand for 8-10 minutes).
   
3. First Proofing – Bulk Fermentation: transfer dough to a buttered mixing bowl, cover the dough with a damp kitchen towel and leave it on the counter overnight, 8-12 hours.* It should rise to nearly double in size.
   
4. Form the Rolls – Divide the dough into 12 equal pieces (approximately 65g each) with a bench scraper or knife, and shape them into balls by pinching the sides together. Then, gently cup your hand around each ball and roll it over a clean, smooth work surface to tighten the outside of the rolls (this seals the seam on the bottom and gives the rolls better spring in the oven).
   
5. Second Proofing – Place the rolls into a buttered 9×13 glass baking dish, cover with a damp tea towel, and proof until about doubled, about 2 hours in a warm place (80-90°F), or about 3-4 hours at room temperature, depending on the temperature of your room. You can make them ahead at this point – see make-ahead option below*.
   
6. Bake – Preheat the oven to 375°F. Bake in the top third of the oven (this gives the tops better color) of a preheated oven for 25-30 minutes or until the tops are golden brown and the internal temp is 190°F. Brush the hot rolls with melted butter when they come out of the oven and serve.
   

Notes

*To Speed up Rising – Slow overnight rising at room temperature will give you the best texture and rise along with better sourdough flavor, but you can speed up the rise by setting the dough in a warm place (such as the oven with the light on).

*Make-Ahead Option: As soon as the rolls are formed and placed in the baking dish, cover with a sheet of oiled plastic wrap and refrigerate for 8-24 hours. Remove from the refrigerator 3-5 hours before baking to bring to room temperature and proof until visibly puffed (they will puff faster in a warm place). Optionally, score the rolls before baking.

Garden Veggie Cornbread Casserole Miz Helen's Kitchen

Ingredients

1 tablespoon olive oil

2 cups whole kernel corn

1 medium green bell pepper, chopped

1 medium red bell pepper, chopped

1 medium yellow onion, chopped

(optional) 1 jalapeno, seeded and chopped

1 teaspoon salt

1 teaspoon pepper

1/4 teaspoon cayenne

1-1/2 teaspoons thyme

1/2 cup butter, melted and brought to room temperature

1(15 ounce) can cream style corn

1 cup Sour Cream

2 large eggs or 3 small eggs, beaten

1 box Jiffy Corn Muffin Mix

1/2 cup sharp cheddar cheese, shredded

Directions

In a large skillet, heat the olive oil and saute the whole kernel corn, green and red bell pepper, onion, and jalapeno, add the seasons and saute until the onion is clear.

In a large mixing bowl mix together the room temperature melted butter with the cream style corn, sour cream, beaten eggs and corn muffin mix. Mix well.

Add the sauted veggies to the batter mix and mix well.

Butter a 3 to 4 quart baking dish.

Pour the batter mixture into the baking dish and sprinkle with the shredded cheese.

Bake at 375 degrees for 50 to 60 minutes, until golden brown on top and set in the middle.

Remove to cooling rack, garnish and cool for 10 minutes before serving.

Enjoy!

Chicken liver pate

Ingredients:

200g butter

2 garlic cloves, crushed

225g chicken liver

30ml / 2 Tbsp brandy/cognac

50g mushrooms, sliced

1.25ml / 1/4 tsp ground mace

salt & pepper

30ml / 2 Tbsp double cream

Method:

1. Melt 50g butter & fry garlic & liver for 5 mins & remove.
2. Stir brandy into fried juices & add to liver & garlic - blend.
3. Melt 75g butter & fry mushrooms for 5 mins. Drain.
4. Stir butter into chicken liver, cool &season to taste with mace, salt & pepper.
5. Stir in cream.
6. Pour pate into moulds & arrange mushrooms on top. 
7. Melt remaining butter on top. Cool.

Hugo Spritz

Ingredients

1. 1/2 ounce elderflower liqueur, such as St-Germain
2. 1 sprig mint, plus 2–3 sprigs for garnish
3. 4 ounces Prosecco, chilled
4. 1 ounce seltzer, chilled
5. Lemon wheel, for garnish

Strip the leaves off one mint sprig. Lightly slap the leaves in the palm of your hand to release the oils, add to a chilled white wine glass.

Fill the glass with ice, then add in the St. Germain, chilled Prosecco and seltzer. Stir briefly to combine.

Garnish by placing a lemon wheel into the glass, alongside a bouquet of 2–3 additional mint sprigs.

Kuih bakar

3 eggs

1 cup sugar

Beat

2 cups Santan

2 cups tepung un bleached 

1 cup pandan juice

1 tsp salt

Butter the mold

Sesame seeds

400 oven heat mold

Bake at 350 30 minutes 

10 minutes on the top of the oven