Embedded Files
No-knead Sourdough Recipe By Sadie Krebs
No-knead Sourdough Recipe By Sadie Krebs
Original source: https://cooking.nytimes.com/recipes/11376-no-knead-bread?smid=ck-recipe-iOS-share
Ingredients:
3 ½ cups of all-purpose flour
¼ teaspoon of yeast (be generous with it)
2 teaspoons of salt
1 ½ cups of water
Instructions:
Step 1
In a large bowl, combine flour, yeast and salt. Add water and stir until blended; dough will be shaggy and sticky. Cover the bowl with plastic wrap. Let dough rest at least 12 hours, preferably 18 at one room temperature about 70°.
Step 2
Dough is ready when its surface is dotted with bubbles. Lightly flour a work surface and place dough; sprinkle it with a little more flour and fold it over on itself once or twice. Cover loosely with plastic wrap and let it rest for about 15 minutes.
Step 3
Using just enough flour to keep dough from sticking to the work surface or to your fingers, gently and quickly shape dough into a ball. Generously coat a dish towel with flour, wheat, brown, or cornmeal; put down on a dish towel and dust with more flour, brand or cornmeal. Cover with another towel and let rise for about two hours. When it is ready, the dough will be more than double in size and will not readily spring back when poked with a finger.
Step 4
About half an hour before the dough is ready, heat the oven to 450 degrees. Put a covered pot in the oven as it heats up. When the dough is ready, carefully remove the pot from the oven. Place the dough in the pot. Cover the pot with the lid and bake for minutes, then remove the lid from the pot, and bake for another 15 - 30 minutes. Once it is ready (however you like it) cool on a cooling rack for about 20 minutes.
The bread is really good served warm, with butter or olive oil, but the bread can last a while.
Chocolate Chip Banana Bread Recipe
Chocolate Chip Banana Bread Recipe
By Philomene Briancon
Ingredients :
3 large– Mashed Bananas (ripe) – 3
8 Tablespoons – Unsalted Butter (softened) – 115 grams
2 – Large Eggs – 114 grams – Not extra large or jumbo eggs
1 Cup – Granulated White Sugar – 200 grams
2 Cups – All Purpose Flour – 240 grams
1 Teaspoon – Vanilla Extract – 5 milliliters
1 Teaspoon – Baking Soda – 5 grams
1 Teaspoon – Baking Powder – 4 grams
1/2 Teaspoon – Salt – 3 grams
1 Cup – Milk Chocolate Chips – 170 grams – Of course, you can use semi-sweet chocolate chips instead of milk chocolate chips (if you want a less sweet banana bread)
Equipment – Measuring cup & spoons, mixing bowl, long wooden spoon, 9 by 5 bread pan, oven mitts, silicon spatula, cooling rack and an oven.
Instructions
Preheat the oven to 325 degrees F.
Grease bread pan.
Mash bananas with a fork.
Soften butter in a microwave.
Lightly beat eggs.
Stir bananas, butter, eggs & sugar together. Stir until completely blended.
Mix in remaining ingredients (except the chocolate chips). Stir until batter is completely mixed.
Add the chocolate chips to the batter. Stir in chips until fully mixed into batter.
Pour batter into a bread pan.
Bake in the oven for 65-70 minutes or until golden brown.
Chocolate Chip Cookie Recipe
Chocolate Chip Cookie Recipe
By Sadie Krebs
Equipment:
Measuring Spoons
Measuring Cups
KitchenAid Mixer/ Hand Mixer
Spatula
Baking Sheets
Parchment Paper
Cooling Rack
Ingredients:
1 cup of Salted Butter softened
1 cup of granulated sugar
1 cup of light brown sugar packed
2 teaspoons of pure vanilla extract
2 large eggs
3 cups of all purpose flour
1 teaspoon of baking soda
½ teaspoon of baking powder
2 cups of Milk Chocolate Chips
Instructions
Preheat the oven to 375 degrees F. Line three baking sheets with parchment paper and set aside.
In a medium bowl mix flour, baking soda, baking powder and salt. Set aside.
Cream together butter and sugars until combined.
Beat in eggs and vanilla until light (about 1 minute).
Mix in the dry ingredients until combined.
Add chocolate chips and mix well.
Roll 2-3 Tablespoons (depending on how large you like your cookies) of dough at a time into balls and place them evenly spaced on your prepared cookie sheets.
Bake in the preheated oven for approximately 8-10 minutes. Take them out when they are just barely starting to turn brown.
Let them sit on the baking pan for 5 minutes before removing to the cooling rack.
Tips and Tricks
Crack the eggs in a separate bowl before putting them in the rest of the batter so there are no egg shells
Check them every 5 minutes because the size of the cookie changes the amount of time it cooks for
If you want bigger cookies, put more dough for each cookie, but remember- a little goes a long way. They grow a lot!
Fudge Recipe By Sadie Krebs
Fudge Recipe By Sadie Krebs
Ingredients:
3 cups of chocolate chips (Milk Chocolate)
14 ounces of sweetened condensed milk
1 teaspoon of vanilla extract
Instructions
Instructions
1. Line an 8 inch by 8 inch baking dish with aluminum foil or two pieces of parchment paper overlapping to make an X.
2. In a medium saucepan, combine the chocolate chips and sweetened condensed milk.
3. Place the pan over medium low heat.
4. Stir consistently until the chocolate is partially melted. Stir in the vanilla extract.
5. Continue stirring until the chocolate is fully melted and the mixture is smooth and starts to turn shiny.
6. Pour the mixture into the prepared pan. It will be very thick – if it doesn't pour well because of the thickness, don't stress, you're still on the right track. Once it is all in the pan, you can gently shake the pan back and forth to help it settle. You can also use a rubber spatula to spread it.
Tips and tricks
-Depending on how sweet you want your fudge to be, use milk chocolate for sweetest result and semi sweet or dark chocolate for a less sweet fudge.
- You should let the fudge sit for at least 3 hours after pouring it into the final pan. This will result in a more put together, chewy piece of fudge.
Page updated
Report abuse