Whole Wheat Baguettes

Making Bread for some is just not going to happen and then there are the ones that love to make it.  I fall somewhere in between.  I love making it but you better be sure you have the time to be at home!  It's always the smell that keeps me coming back to baking it! Nothing like the smell of bread cooking in the oven!  And the taste of fresh bread and butter... Ok, I gotta go make some bread now!!!  :)

Whole Wheat Baguettes

Ingredients:

2 1/2 to 3 cups all-purpose flour

2 packages of active dry yeast

1 Tbs sugar

1 1/2 tsp salt

2 cups warm water

2 cups whole wheat flour

1 slightly beaten egg white

1 Tbs water

• In a large mixer bowl stir together 2 cups of the AP flour, the yeast, sugar, and salt.  Add warm water.
• Beat with an electric mixer at low speed for 1/2 minute, scraping sides of bowl constantly.  Beat 3 minutes at high speed.  Using a spoon, stir in the whole wheat flour and as much of the remaining AP flour as you can.
• Turn out onto a lightly floured surface.  Knead in enough of the remaining AP flour to make a stiff dough that is smooth and elastic (8-10 min total).  Shape into a ball.  Place in a lightly greased bowl; turn once to grease surface.
• Cover; let rise in a warm place till double (1 to 1 1/2 hours)
• Punch the dough down; turn out onto a lightly floured surface.  Divide dough in thirds.  Cover; let rest 10 minutes.
• Roll each third into a 12x10 inch rectangle.  Roll up tightly from long side; seal well.  Taper ends.  Place, seam side down, on a greased baking sheet.  Brush with mixture of egg white and water.
• Cover; let rise till nearly double (30 to 45 minutes).  With a sharp knife, make 3 diagonal cuts about 1//4 inch deep across tops of loaves.
• Bake in a 450 over for 15 to 20 minutes or till done.  Serve same day or freeze.  Make 3 loaves, 24 servings.

Nutrition information per serving:

86 Cal., 3 g pro. 18 g carbo, 0 g fat 2 g fiber

Devil Dogs

These little morsels of heaven are incredible!  You will love making these as much as I do, I promise!  So will your family and friends when you share with them!!!

Devil Dogs

Ingredients:

1 whole Chocolate Sheet Cake (See "Best Chocolate Sheet Cake Ever on my February 2012 recipes)

1 whole recipe for "That's the Best Frosting I've Ever Had" (also on the Feb 2012 recipes in this blog)

Maraschino Cherries for decoration

Directions:

Bake cake according to recipe directions, thoroughly greasing and flouring the pan.  Allow cake to cool completely, then turn out onto a flat surface.

Make frosting recipe, substituting half and half for milk for extra thickness/richness or just use the milk if you don't feel like being daring for the day!!!

Cut cooled cake into rectangles.  Place frosting into a frosting bag.  Squeeze frosting onto one rectangle of cake.  Pres second rectangle on top.  Squeeze a dollop of frosting on the top piece of cake.  Place a cherry on top.

Chill until ready to serve!!!

That's the Best Frosting I've Ever Had

You'll love this great recipe and use it on so many desserts!  

That's the Best Frosting I've Ever Had

Prep Time 15 Minutes

Cook Time 10 Minutes

Ingredients:

5 Tbs Flour

1 cup Milk

1 tsp Vanilla

1 Cup Butter

1 cup Granulated Sugar (not Powdered Sugar!)

Directions:

Bake your favorite Chocolate cake ( like "The Best Chocolate Sheet Cake Ever" recipe I have in the February 2012 of this blog) and let it cool.

In a small saucepan, whisk flour into milk and heat,stirring constantly, until it thickens.  You want it to be very thick, thicker than cake mix, more like a brownie mix is.  Remove from heat and let cool to room temperature (If I'm in a hurry, I place the saucepan over ice in the sink for about 10 minutes or so until the mixture cools.)  It must be completely cool before you use it in the next step.  Stir in vanilla.

While the mixture is cooling, cream the butter and sugar together until light and fluffy.  You don't want any sugar graininess left.  Then add the completely cooled milk/flour/vanilla mixture and beat the living daylights out of it.  If it looks separated, you haven't beaten it enough! Beat it until it all combines and resembles whipped cream.  Grab a spoon and taste this wonderful goodness.  If there is any left after your taste test spread it on a cooled chocolate cake.  This frosting on a chocolate cake is to die for.  Sure, the recipe sounds strange - it has flour in it - but it's sublime.  Try it, you'll see.  You'll love it so much you won't go back.

Enjoy!!

The Best Chocolate Sheet Cake. Ever.

This is the best chocolate sheet cake I have ever made.  I'm not kidding!!!  Seriously, it's so easy to make and you'll love it in the recipe of Devil Dogs!!  

The Best Chocolate Sheet Cake Ever

Ingredients:

2 cups flour

2 cups sugar

1/4 tsp salt

4 Tbs (heaping) Cocoa

2 sticks butter

1 cup boiling water

1/2 cup buttermilk

2 whole beaten eggs

1 tsp baking soda

1 tsp vanilla

Directions:

Note: I use an 18 x 13 sheet cake pan

In a mixing bowl, combine flour, sugar, and salt.  In a saucepan, melt butter.  Add cocoa.  Stir together.  Add boiling water, allow mixture to boil for 30 seconds, then turn off heat.  Pour over flour mixture, and stir lightly to cool.

In a measuring cup, pour the buttermilk and beaten eggs, baking soda, and vanilla. 
Stir buttermilk mixture into butter/chocolate mixture.  Pour into sheet cake pan and bake at 350 degrees for 20 minutes.

Use your favorite frosting (Like the "That's the Best Frosting I've Ever Had" recipe on my February 2012 blog) or use the cake for the Devil Dog recipe!

Hood Canal Clam Chowder

I used to love to visit my brother-in-law, Mark in Salinas, CA.  We always made a point of wandering down to Fisherman's Wharf in Monterey Bay to eat clam chowder that they gave samples of at the fish markets.  The clam chowder was sinfully good and I tried to replicate it for years.  I finally found a wonderful recipe that I adjusted to my liking and I think it is the closest to that clam chowder on the Wharf.  I have made this for years for my family and friends.  I hope you like it as much as we do!!!

Hood Canal Clam Chowder

Ingredients:

2 cups clams chopped

1/4 pound bacon, sliced thin

1/4 cup butter

1 medium onion, chopped fine

4 stalks celery

1/2 cup flour

4 cups Half and Half

4 cups Whole Milk

2 tsp salt

1 Tbs parsley, chopped fine

2 tsp fresh thyme ( I don't like thyme so I don't use it)

1/4 tsp pepper

3 1/2 cups potatoes cut into 1/4-inch cubes

Directions:

Fry the bacon in a heavy bottomed 4 to 6 quart saucepan.  Remove the pan from the heat when the bacon is crispy brown.  Drain on paper towel and crumble.  Drain off the grease from the pan.  Add the butter to the pan and melt it over medium heat.  Add the onions.  Cook until the onions are soft.  Add the celery.  Cook another 5 minutes.  Add the flour.  Stir the flour in until it is thoroughly blended.  Remove the pan from the heat.  Slowly stir in the half and half and milk. Return the pan to medium heat.  Cook, stirring continually until it boils.  Add the salt, parsley, thyme, crumbled bacon and the potatoes.  Cook for about 20 minutes until the potatoes are soft.  Add the clams.  Cook for 10 minutes.  

To Serve:  you can ladle into bowls or use bread rounds for the bowls!  Enjoy

Death by Chocolate Bliss Bundt Cake

 What else do you call this chocolate, scrumptious, decadent dessert?  If you love chocolate ( like I do) you are in for a treat.  So easy to make and you are sure to impress your family or guests.  It's also a great one for a party or potluck!  I'm making it for Valentine's Dinner.  We're going to enjoy a lovely meal and then settle in for a movie and some "to die for chocolate heaven!"  Enjoy!

DEATH BY CHOCOLATE BLISS BUNDT CAKE

Ingredients

Cake

• 2 cups flour
• 1 2/3 cups sugar
• 2/3 cups Hershey's unsweetened cocoa powder
• 2 tsp baking soda
• 3/4 cups chocolate milk
• 1/3 c butter, melted
• 1 tsp vanilla extract
• 3 eggs
• 1 cup sour cream
• 1 bx 4 size serving chocolate fudge instant pudding mix
• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips

 Ganache Glaze

• 1/4 milk chocolate chips
• 1/4 semi-sweet chocolate chips
• 1/3 cups whipping cream

Topping

• 1/4 cup milk chocolate chips
• 1/4 cup semi-sweet chocolate chips
• 1/2 cup caramel topping
• 1 snicker candy bar, chopped into pieces

Directions

1. Heat oven to 350. Generously grease bundt pan.
2. In large bowl, mix dry cake ingredients.
3. Add wet items and combine well.  Stir in 2 cups chocolate chips.  Batter will be thick.
4. Spoon into prepared pan.  Bake for 55-65 min. or until top springs back when touched lightly in center.
5. Cool 10 min. in the pan.  Turn pan upside down onto cooking rack or heatproof serving plate; remove pan.  Cool completely, about 2 hours.
6. Prepare ganache by placing chocolate chips into heat-safe bowl.  In a 1 quart saucepan, heat whipping cream to simmering; pour over chips.  Let stand 5 minutes; stir until smooth.  Drizzle over cake.
7. Add toppings by sprinkling chocolate chips over cake.  Drizzle caramel topping over the cake.  Sprinkle chopped Snicker bar over the cake.
8. Store covered at room temperature.  **you can adjust the chocolate chips to suit your taste.  Use all semi-sweet or all milk chocolate  Or use whatever you have on hand.

Baked Brie in Puff Pastry with Honey-Walnut Sauce

This is so wonderful as an appetizer served with french bread or crackers! 

Baked Brie in Puff Pastry with Honey-Walnut Sauce

Ingredients:

1 Sheet frozen puff pastry (half of the 17 1/4-oz pkg) thawed

2  4oz wedges Brie Cheese, each about 6 1/2 inches long x 1 1/2 inches wide at the rind end

1 egg beaten to bind for glaze

1/4 cup (1/2 stick) butter

3 Tbs honey

1/2 tsp minced garlic

2 Tbs chopped walnuts

1 Tbs chopped fresh parsley

Preheat oven to 400 degrees.  Roll out the puff pastry sheet on lightly floured surface to form 12 inch square.  Cut diagonally through pastry sheet to form 2 triangles.  Place one Brie wedge in the center of each triangle, with the tip of the cheese wedge facing toward 90 degree angle or triangle.  Pull up and fold puff pastry loosely to enclose cheese.  Pinch edges of pastry gently to seal.  Press with fork to seal seams completely.  Transfer the pastry wrapped Brie to baking sheet, seam side up.  Brush pastry with egg glaze.  (Can be prepared 6 hours ahead. Cover and refrigerate.)  Bake Brie until pastry is golden, about 18 min.

Meanwhile, combine butter, honey and garlic in a small saucepan over low heat.  Stir until butter melts.  Divide sauce between 2 plates. Sprinkle sauce with walnuts and parsley, divide equally.  Place pastry wrapped brie atop sauce on plates and serve.