Italian Prosciutto Bread

 

Italian Prosciutto Bread

3 oz each of:

Prosciutto

Pepperoni 

Hot dog

Cheese 

Cube all the above

Dough:

3 cups flour

1 1/2 tsp instant yeast 

1 tsp salt

* mix above

Then add

200  - 250 ml lager room temp

6 tbsp of water

3 tbsp extra virgin olive oil

* mix on low till incorporated with dough handle.  Then mix on medium speed for 8 minutes.

Then add all the meats and cheese as well as 1 1/2 tsp black pepper.

Mix on low for 2 minutes

Knead by hand and shape into ball and move to greased bowl and let rise for 1 1/2 hours.

Divide dough in half to make two loafs.  Shape into baguettes style loaves by doing the following:

8 x 5 rectangle

Then take top and fold half way and do the same with the bottom

Then flip over and roll to 12 inch log

Move to cornmeal dusted pan

Let rise for 45 minutes

Cut vertical slash down the middle

 Bake at 450 on middle rack for 25 minutes or until internal temp. approx. 205 f

Chocolate Chip Banana Bars

 Chocolate Chip Banana Bars

Ingredients

• 5 very ripe bananas about 1 2/3 cup
• 3/4 cup brown sugar
• 1/4 cup oil any type- I use coconut
• 1/4 cup milk
• 2 eggs
• 1 3/4 cup flour
• 1 tsp baking soda
• 1/2 tsp salt
• 1 tsp cinnamon
• 1 cup mini chocolate chips divided

Instructions

• Heat oven to 350 degrees F. Spray a 15×10.5? pan with non-stick spray.
• Peel bananas and mash well. Stir in brown sugar, oil, milk and eggs until combined. Add in dry ingredients and stir. Fold in 1/2 the chocolate chips.
• Spread the batter into the prepared pan and sprinkle remaining chips on top. Bake 18-22 minutes, until a wooden toothpick inserted in center comes out clean. Cool completely and cut into squares.

Full credit goes to; https://butterwithasideofbread.com/chocolate-chip-banana-bars/

Cream Cheese Cookies

 

Cream cheese cookies

Ingredients

• ▢1/2 cup unsalted butter 113g, room temperature
• ▢4 ounces cream cheese 113g, room temperature
• ▢1 cup granulated sugar 200g
• ▢1 egg room temperature
• ▢2 tsp vanilla extract 10mL
• ▢1 3/4 all-purpose flour 210g
• ▢1/2 teaspoon baking powder
• ▢1/2 tsp salt

Instructions

• Whisk together the flour, salt and baking powder in a medium bowl and set aside.
• Using a stand mixer fitted with a paddle attachment, or an electric hand mixer, cream the butter and cream cheese together. Add the sugar in and beat until light and fluffy. Add the egg and vanilla in and mix until combined. Scrape the bowl down and miix one more time to combine.
• Add the dry mixture into the wet and mix on low until just combined. Use a spatula to scrape the bottom and give the mixture one last mix then cover and chill for at least an hour.
• Heat oven to 375F then portion out roughly two tablespoon-sized pieces and roll into a ball. The dough will be sticky so It's best to dampen your hands a bit and just wash them when they get a bit covered. Place about two inches apart on a baking sheet lined with parchment paper or a silpat and bake for 10 minutes or until the edges are set and just turning golden.

Credit for recipe; https://preppykitchen.com/cream-cheese-cookies/

Healthy Breakfast Cookies

 

BREAKFAST COOKIES

• 2 CUPS (160G) QUICK OATS OR OLD-FASHIONED WHOLE OATS
• 1/2 TEASPOON SALT
• 1 TEASPOON GROUND CINNAMON
• 1 CUP (250G) ALMOND BUTTER, PEANUT BUTTER, OR SUNFLOWER SEED BUTTER
• 1/4 CUP (60ML) PURE MAPLE SYRUP (OR HONEY)
• 1/3 CUP (60G) APPLE BUTTER*
• 1 LARGE BANANA, MASHED (ABOUT 1/2 CUP)
• 1/2 CUP (75G) DRIED CRANBERRIES
• 1/2 CUP (70G) PEPITAS (PUMPKIN SEEDS)
• 1/2 CUP (75G) RAISINS
• OPTIONAL: 1/4 CUP (28G) GROUND FLAX

I usually double the recipe above.

PREHEAT OVEN TO 325°F (163°C). LINE 2 LARGE BAKING SHEETS WITH PARCHMENT PAPER OR SILICONE BAKING MATS. SET ASIDE.

COMBINE ALL OF THE INGREDIENTS INTO A LARGE BOWL OF A STAND MIXER (OR USE A HAND MIXER). MIX UNTIL ALL OF THE INGREDIENTS ARE COMBINED. THE DOUGH IS THICK AND HEAVY.

USING A 1/4 CUP MEASURING CUP, PORTION 1/4 CUP MOUNDS OF COOKIE DOUGH ONTO PREPARED COOKIE SHEET. USE THE BACK OF A SPOON TO SLIGHTLY FLATTEN OUT INTO A COOKIE SHAPE. (THE COOKIES WILL NOT SPREAD IN THE OVEN.)

BAKE FOR 16-18 MINUTES OR UNTIL THE EDGES ARE SLIGHTLY BROWN. 

COOL COOKIES ON THE BAKING SHEETS FOR 10 MINUTES, THEN TRANSFER TO A WIRE RACK TO COOL COMPLETELY.

RECIPE AND CREDIT GOES TO:

HTTPS://SALLYSBAKINGADDICTION.COM/BREAKFAST-COOKIES/

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Tomatoe Olive Focaccia

 

Tomatoe Olive Focaccia

3 2/3 Flour
5 Tsp yeast
1 Tsp Sugar

Mix the above in a mixer with the dough handle
Add 2 cups cool room temperature water - mix for 5 minutes.  Wait 10 minutes then add 2 Tsp salt and mix for another 5 minutes.

2 Tbsp olive oil - place in large bowl
Add dough and with the oil in the bowl sprinkle some oil ontop of the dough so it doesn't dry out

Let the dough rise for 5 - 6 hours

In a non stick pan add 1 Tbsp olive oil

Add dough and spread dough in dish

Topping:
Cut green olives and cut crushed grape tomatoes and let sit for 20 minutes to rise
Cover with 1 Tbsp of olive oil
Sprinkle;
1Tsp dried oregano
3/4 tsp pepper
1/4 tsp salt

Bake at 500 degrees for 20 minutes

Makowiec (Polish Poppy Seed Cake)

 

Makowiec (Poppy Seed Cake)

Dough:
100 gram Yeast
1 Cup Almond Milk - warm then add yeast and mix
1 Cup Sugar
1/2 Tsp Salt
1 Egg
3 Egg Yolks
1/2 Cup Oil

Filling:

3 lbs of poppy seed - boil

Boil the below separately from the poppy seed so that you can puree it in a food processor versus a grinder where it would get stuck 

 - Almonds
 - Walnuts
 - Dates
 - Raisins

Boil in water and let sit then grind through meat grinder

Then add 2 eggs

1 Cup sugar

1 cup cream of wheat

Roll dough out and spread filing then sprinkle coconut and roll

Bake at 350 for 40 minutes

Remove from oven and sprinkle with icing sugar