Today we made Cran Carrot Choc Chip Rolls!
1 envelope dry yeast, 1/4C warm water, 1/2C sugar, 12T butter, melted, 4 eggs, 1C skim milk, 5-6C flour
Filling: 4 oz baby carrots, chopped into 1/2″ pieces, 1C chocolate chips, 4 oz fresh raw cranberries, quartered
Pour warm water (105 to 115 degrees Fahrenheit) on yeast in a large bowl. Stir until yeast is dissolved.
Add 2C flour and melted butter.
Add 1C more flour.
Work in eggs, then add enough flour to form a dough.
Place in a greased receptacle that is double in area, the size of the dough.
Turn over once. Cover with plastic wrap. Refrigerate overnight. Punch down dough. Place on floured surface. Add more flour. Knead a couple of minutes. Grab a handful of dough, and roll or stretch out into an approximately 3″X2″ shell. Place a few carrot and cranberry pieces, and chocolate chips on the dough.
Roll it up and seal the edges.
Place on greased cookie sheet. Repeat with remaining dough. Cover with plastic wrap. Let rise 1 hour. Preheat oven to 350F.
Remove plastic wrap. Bake 10-12 minutes or until golden brown.
Today we made Chocolate Almond Cookies!
12 oz chocolate chips, 2T butter, 3/4C flour, 14 oz sweetened condensed milk, 1C whole lightly salted almonds
Preheat oven to 350F. Melt chocolate chips with butter. Blend well.
Stir in milk. Blend well.
Sift in flour. Blend well.
Mix in almonds.
Drop by T onto foil-lined cookie sheets.
Bake 10 minutes or until matte and set.
Today we made Prune Almond Biscotti!
3 2/3C flour, 1C firmly packed, coarsely chopped prunes, 1C coarsely chopped almonds, 1/2t baking powder, 1T vanilla extract, 1/2t baking soda, 1/2t salt, 3/4C sugar, 1/2C butter, melted, 2 eggs
Preheat oven to 350F. Sift together flour, baking soda and salt. In separate bowl, mix sugar and eggs.
Add cooled butter.
Stir in vanilla extract. Blend well.
Stir in dry ingredients until a dough is formed.
Press in prunes and almonds.
Turn onto floured surface. Knead 2 minutes. Shape into 2 logs about 8″ long by 2″ wide. Place on greased cookie sheet 3″ apart.
Bake 30 minutes or until somewhat dried out. Cool 20 minutes. Reduce heat to 275F. Slice logs at a slant into 1″ wide wedges. Bake 20 minutes. Turn over and bake another 20 minutes or until crunchy. Cool 5 minutes. Remove from sheet.
Today we made Apple Honey Nut Cake!
14 oz sweetened condensed milk, 2 scant C flour, 3t baking powder, 1/2 C apple juice, 1/2C coarsely chopped peanuts, 1/2C coarsely chopped almonds lightly salted with sea salt, 1/2C honey
Preheat oven to 350F. Sift together dry ingredients. In separate bowl, mix juice and honey.
Stir in milk. Blend well.
Stir into dry ingredients until just blended.
Stir in nuts.
Turn into greased loaf pan.
Bake 40-45 minutes or until knife inserted in center of cake emerges clean.