Daring Bakers September Challenge

Crackers and Hummus

It's that time again... Daring Bakers September challenge. I have to say that I was so happy that this month's challenge was savory (and much less time consuming). This recipe for Lavash Crackers is from Peter Reinhart's The Bread Baker's Apprentice. These crackers are so addicting, and you can use your imagination with toppings and shapes. You can also adjust the crispiness when rolling out the dough. The thicker the dough, the less crispy the crackers will be. I made a loaf of bread (pictured at the bottom) with the leftover dough.
I made hummus for my friend's baby shower, and I used the leftover to eat with these crackers. I used Barefoot Contessa's recipe (below).

Recipe for Crackers
Makes 1 sheet pan of crackers

Ingredients:
* 1 1/2 cups unbleached bread flour
*1/2 tsp salt
* 1/2 tsp instant yeast
* 1 Tbsp sugar
* 1 Tbsp vegetable oil
* 1/3 to 1/2 cup + 2 Tbsp water, at room temperature
* Poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher salt, etc. for toppings

Directions:
1. In a mixing bowl, stir together the flour, salt yeast, sugar, oil, and just enough water to bring everything together into a ball. You may not need the full 1/2 cup + 2 Tbsp of water, but be prepared to use it all if needed.
2. Sprinkle some flour on the counter and transfer the dough to the counter. Knead for about 10 minutes, or until the ingredients are evenly distributed. The dough should register 77 degrees to 81 degrees Fahrenheit. The dough should be firmer than French bread dough, but not quite as firm as bagel dough, satiny to the touch, not tacky, and supple enough to stretch when pulled. Lightly oil a bowl and transfer the dough to the bowl, rolling it around to coat it with oil. Cover the bowl with plastic wrap.
3. Ferment at room temperature for 90 minutes, or until the dough doubles in size. (You can also retard the dough overnight in the refrigerator immediately after kneading or mixing).
4. Mist the counter lightly with spray oil and transfer the dough to the counter. Press the dough into a square with your hand and dust the top of the dough lightly with flour. Roll it out with a rolling pin into a paper thin sheet about 15 inches by 12 inches. You may have to stop from time to time so that the gluten can relax. At these times, lift the dough from the counter and wave it a little, and then lay it back down. Cover it with a towel or plastic wrap while it relaxes. When it is the desired thinness, let the dough relax for 5 minutes. Line a sheet pan with baking parchment. Carefully lift the sheet of dough and lay it on the parchment. If it overlaps the edge of the pan, snip off the excess with scissors.
5. Preheat the oven to 350 degrees Fahrenheit with the oven rack on the middle shelf. Mist the top of the dough with water and sprinkle a covering of seeds or spices on the dough (such as alternating rows of poppy seeds, sesame seeds, paprika, cumin seeds, caraway seeds, kosher or pretzel salt, etc.) Be careful with spices and salt - a little goes a long way. If you want to pre cut the cracker, use a pizza cutter (rolling blade) and cut diamonds or rectangles in the dough. You do not need to separate the pieces, as they will snap apart after baking. If you want to make shards, bake the sheet of dough without cutting it first.

6. Bake for 15 to 20 minutes, or until the crackers begin to brown evenly across the top (the time will depend on how thinly and evenly you rolled the dough).
7. When the crackers are baked, remove the pan from the oven and let them cool in the pan for about 10 minutes. You can then snap them apart or snap off shards and serve.

I wanted to make use of all of the dough, so I made this small round loaf of bread. I used the extra dough hanging off of the pan and formed into a circle. I baked until golden brown. This would make a good pizza dough if rolled out a little thinner. It would also make a good panini.

Recipe for Hummus

Ingredients:
4 garlic cloves
2 cups canned chickpeas, drained, liquid reserved
1 1/2 teaspoons kosher salt
1/3 cup tahini (sesame paste)
6 tablespoons freshly squeezed lemon juice (2 lemons)
2 tablespoons water or liquid from the chickpeas
8 dashes hot sauce
Paprika

Directions:
Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature. Sprinkle with paprika for garnish.

Chicken Cheese Ball

My sweet friend, Meredith always makes this "to die for" chicken cheese ball for any party or shower she helps give. It never fails that the whole thing disappears before the party is over. This past weekend, we helped several other friends give a baby shower for our friend, Alison. Meredith made this cheese ball in the shape of a heart, and we served it with wheat thins and triscuits.

Ingredients:
1 can chicken
1 (8-ounce) package of cream cheese, softened
1 package (or a little less) Ranch dressing mix
1-2 small packages of crushed pecans (or mixed nuts)

Directions:
Mix the cream cheese with the ranch dressing mix in a small bowl until combined. I think Meredith uses about half or 3/4 of the package.
Shape into a ball (you may refrigerate to make it easier to shape).
Press the chopped nuts on the outside of the ball. Refrigerate until time to serve.

Pictures of us preparing for the shower

Elisabeth and Meredith about to start the cupcakes


Me icing the cupcakes

 

Pictures of the shower

Table all set up for the party

These are the yummy fruit kabobs.

Chocolate covered pretzels that Mama made

Look at the cute onesies that Meredith and Elisabeth made. They cut out shapes and appliqued them on.

Alison and Oliver have a Westie, so this one is perfect for sweet baby Maggie.

This is the flower arrangement in the baby carriage that Meredith and Elisabeth brought. So cute!!!

Alison (mom-to-be) with all of Maggie's gifts

Mama's Pork Tenderloin

Mama gave me this recipe, and I've been wanting to make it for a while now. I'm not sure where the recipe came from, but Aubrey and I loved it. The pork has a hint of rosemary taste, and the blackberry jam had the perfect amount of sweetness to balance out the horseradish. I'll definitely be making this again.


Ingredients:
1 pound pork tenderloin
2 sticks rosemary
salt & pepper, to season
1 TBSP horseradish
1/2 cup blackberry jam

Directions:
Preheat oven to 425.
Spray a pan with PAM. Place tenderloin on top of 1 stick of rosemary, and put the other stick of rosemary on top. Bake for 15 minutes.
In the mean time, combine jam and horseradish and heat on low until liquid.
Reduce oven temp to 375, and remove rosemary. Put half of the jam mixture on top of the pork. Cook for an additional 15-20 minutes. Serve with warm remaining sauce.

Ben & Jerry's Fresh Georgia Peach Ice Cream

I'm on a Ben & Jerry's kick. Since the last recipe was so good, I thought I'd try another one (I found this recipe on recipezaar.com). I went to the farmer's market this week and picked up some fresh Chilton County peaches that were so juicy. I think this is mine and Aubrey's favorite ice cream recipe so far.

Ingredients:
2 cups peaches, finely chopped
1 1/4 cups sugar
Juice of 1/2 lemon
2 large eggs
2 cups heavy whipping cream
1 cup milk

Directions:
Combine the peaches, 1/2 cup of the sugar, and the lemon juice in a bowl.
Cover and refrigerate for 2 hours, stirring the mixture every 30 minutes.
Remove the peaches from the refrigerator and drain the juice into another bowl.
Return the peaches to the refrigerator. Whisk the eggs in a mixing bowl until light and fluffy, 1-2 minutes.
Whisk in the remaining 3/4 cup sugar, a little at a time, then continue whisking until completely blended, about 1 minute more.
Pour in the cream and milk and whisk to blend.
Add the peach juice and blend.
Transfer the mixture to an ice cream maker and freeze following manufacturer's instructions.
After the ice cream stiffens (about 2 minutes before if is done) add the peaches, then continue freezing until the ice cream is ready.
Makes 1 generous quart.

Ben & Jerry's Cherry Garcia

My mom sent me a PDF file of famous recipes (including this one) from various places several months ago. I don't know if this is the "real" recipe from Ben & Jerry's, and I haven't had it recently to taste the difference. Regardless if it's the recipe or not, this ice cream is the bomb. It's so creamy, and the cherries go really well with the chocolate. I'll definitely be making this again. The key is to put it in the freezer for several hours after it finishes in your ice cream maker.

Ingredients:
1/4 cup shaved semi−sweet chocolate bars
1/4 cup fresh Bing cherries, halved and pitted (you may
use canned cherries, but be sure to drain the syrup)
2 large eggs
3/4 cup sugar
2 cups heavy or whipping cream
1 cup milk (I used whole milk)

Directions:
1. Place the shaved chocolate flakes and the cherries in
separate bowls. Cover and refrigerate.
2. Whisk the eggs in a mixing bowl until light and fluffy, 1
to 2 minutes. Whisk in the sugar, a little at a time, then
continue whisking until completely blended, about 1 minute
more. Pour in the cream and milk and whisk to blend.
3. Transfer the mixture to an ice cream maker and freeze
following the manufacturer’s instructions.
4. After the ice cream stiffens (about 2 minutes before it is
done), add the chocolate and the cherries, then continue
freezing until the ice cream is ready.

5. Freeze for several hours.

Baked Apples with Granola

Recipe from eatbetteramerica.com
I made these apples for dessert tonight, and they were just "okay." I used a cereal for the granola part. I think they would be good with craisins, too.

Ingredients:
2 large crisp apples (such as Braeburn, Gala or Fuji)
2 tablespoons raisins or sweetened dried cranberries
2 tablespoons packed brown sugar
4 teaspoons butter or margarine, softened
4 Nature Valley® crunchy granola bars (2 pouches from 8.9-oz box) (any flavor), crushed
Milk, cream or fruit-flavored yogurt, if desired

Directions:
1. Cut apples in half lengthwise. Using spoon, remove and discard cores, making at least a 1-inch indentation in each apple half. In microwavable pie plate, arrange apple halves, cut sides up. If needed, cut thin slice off bottoms to keep halves from tipping.
2. Fill each apple half evenly with raisins and brown sugar; dot with butter. Cover with microwavable plastic wrap, folding back one edge 1/4 inch to vent steam.
3. Microwave on High 5 to 6 minutes or until apples are tender. Top each with granola. Serve with milk.

Nutritional Info:
Calories 290 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 85mg; Sodium 230mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 2g); Protein 32g Percent Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 2%; Iron 10%

Chicken Marsala

I found this Chicken Marsala recipe on eatbetteramerica.com. Aubrey, Catherine (my sister), and I really enjoyed it. To be honest, I prefer making the other Chicken Marsala recipe in my blog. However, both are low in fat and calories. When I was cooking, I kept getting scared that the mushrooms were burning... Oh me of little faith... But they took the heat and were just fine.

Ingredients:
1/4 cup all-purpose flour
1/4 teaspoon salt
1/4 teaspoon pepper
4 boneless skinless chicken breasts (about 1 1/4 lb)
2 tablespoons olive or vegetable oil
2 cloves garlic, finely chopped
1 cup sliced fresh mushrooms (3 oz)
1/4 cup chopped fresh parsley or 1 tablespoon parsley flakes
1/2 cup dry Marsala wine or chicken broth

Directions:
1. Mix flour, salt and pepper. Coat chicken with flour mixture; shake off excess flour.
2. Heat oil in 10-inch skillet over medium-high heat. Cook garlic, mushrooms and parsley in oil 5 minutes, stirring frequently.
3. Add chicken to skillet. Cook uncovered about 8 minutes, turning once, until chicken is brown. Add wine. Cook uncovered 8 to 10 minutes, turning once, until chicken is no longer pink in center.

4 servings
Nutritional Info per serving:
Calories 290 (Calories from Fat 100); Total Fat 11g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 85mg; Sodium 230mg; Total Carbohydrate 9g (Dietary Fiber 0g, Sugars 2g); Protein 32g Percent Daily Value*: Vitamin A 6%; Vitamin C 4%; Calcium 2%; Iron 10%

Happy 111th Birthday, Grandmother Gentry!

My great-grandmother turned 111 last Thursday, and my family got together and celebrated this past weekend. Grandmother Gentry is my mother's paternal grandmother, and she is a rare jewel. Although her memory has faded, she still knows that Jesus Christ is her best friend.
She lights up every time she sees my nephew, Riley. She has taught him to say "Ba Ba Black sheep, have you any wool? Yes sir, yes sir, 3 bags full..." I don't know the rest, but she can say it all.



This cake is from Edgar's Bakery in Birmingham, AL. Their cakes are so good... especially the strawberry cake with strawberry icing. Mmmmm! This one was really good, too! It was a white cake with buttercream icing. Catherine (my sister) has a friend that decorates these cakes, and she is amazing! She made my wedding cake.

Pork Chops and Apples with Whipped Maple Sweet Potatoes

I saw a recipe in the Paula Deen magazine for pork chops and mashed sweet potatoes that looked so good. I also found this recipe on eatbetteramerica.com that probably has half the calories. Aubrey said the apples tasted like the apples in an apple pie.
The reason I liked this meal so much is because it was sweet and savory. My sweet tooth has been satisfied, and I didn't even have dessert.

Pork Chops and Apples

Ingredients:
1 medium unpeeled cooking apple, sliced
2 tablespoons packed brown sugar
1/4 teaspoon ground cinnamon
2 pork rib chops, 1/2 to 3/4 inch thick (about 1/4 lb each)

Directions:
1. Heat oven to 350°F. Place apples in ungreased 1 1/2-quart casserole. Sprinkle with brown sugar and cinnamon.
2. Remove fat from pork. Spray 8- or 10-inch skillet with cooking spray; heat over medium heat 1 to 2 minutes. Cook pork in hot skillet about 5 minutes, turning once, until light brown. Place pork in single layer on apples.
3. Cover; bake about 45 minutes or until pork is no longer pink in center and apples are tender.

Nutritional Info:
Calories 200 (Calories from Fat 50); Total Fat 5g (Saturated Fat 2g, Trans Fat 0g); Cholesterol 45mg; Sodium 30mg; Total Carbohydrate 23g (Dietary Fiber 2g, Sugars 20g); Protein 15g Percent Daily Value*: Vitamin A 0%; Vitamin C 2%; Calcium 2%; Iron 6%


Whipped Maple Sweet Potatoes

Ingredients:
3 lb red garnet sweet potatoes
2 tablespoons maple-flavored syrup
2 tablespoons butter or margarine, softened
1/2 teaspoon salt
Ground cinnamon
Additional maple-flavored syrup, if desired

Directions:
1. Heat oven to 350°F. Pierce sweet potatoes with fork. Place potatoes in 9-inch square pan. Cover with foil; bake about 1 hour 15 minutes or until potatoes can be easily pierced with a knife.
2. Slip off potato skins. In large bowl, beat potatoes with electric mixer on medium speed until no lumps remain. Add 2 tablespoons syrup, the butter, salt and desired amount of cinnamon. Continue beating until potatoes are light and fluffy. Drizzle with additional syrup.

Nutritional Info:
Calories 180 (Calories from Fat 35); Total Fat 4g (Saturated Fat 2 1/2g, Trans Fat 0g); Cholesterol 10mg; Sodium 280mg; Total Carbohydrate 34g (Dietary Fiber 5g, Sugars 14g); Protein 3g Percent Daily Value*: Vitamin A 530%; Vitamin C 25%; Calcium 6%; Iron 6%

Banana's Foster

My favorite dessert is banana's foster. Not only is it fun to make, but the taste is out of this world. I love the hot bananas and sauce mixed with the cold ice cream. Every time I eat at my dad's house, it's a tradition that we make banana's foster. This recipe from Cooking Light just happens to be the recipe we use. My nephew, Riley (pictured below) helped with the cooking.

Ingredients:
2 small firm ripe bananas (about 1/2 pound)
1 TBSP margarine
1 TBSP brown sugar
2 TBSP thawed apple juice concentrate
1 tsp vanilla extract
1/4 tsp ground cinnamon
1/8 tsp ground allspice
2 TBSP dark rum
1 cup vanilla low-fat frozen yogurt

Directions:
Cut bananas in half crosswise, then lengthwise; set aside.
Melt the margarine in a large nonstick skillet over medium-high heat. Add brown sugar, apple juice concentrate, vanilla, cinnamon, and allspice, and cook for 30 seconds. Add banana pieces, and cook for 1 minute. Turn banana pieces over, and cook an additional minute.
Heat rum in a small saucepan. Pour over banana mixture. If desired, ignite rum with a long match; let flames die down. Stir gently.Arrange 4 banana pieces on each of 2 dessert plates; spoon sauce over banana pieces, and top each serving with 1/2 cup frozen yogurt. Garnish with fresh mint sprigs, if desired. Serve immediately. Yield: 2 servings

Nutritional Info:Calories 200; Protein 2.7g; Fat 7.2g; Carb 47.9g; Fiber 3.4g; Chol 5mg; Iron 0.7mg; Sodium 91mg; Calcium 68mg