Chicken and Leek Pie

 I'd never used leeks before until this recipe. I am sorry I waited so long to use them. They are quite tasty.

Pie Filling 

16 oz. chicken stock
3 chicken breasts
75g. butter
2 leeks, cleaned, trimmed and cut into ½ inch slices

2 garlic cloves, crushed
55g. plain flour
7 oz. milk
2–3 Tbsp. moscato (optional)
5 oz. heavy cream
Kosher salt and black pepper, to taste

Pie Pastry 

350g. plain flour, plus extra for dusting
175g. butter
1 egg
1 Tbsp. cold water
1 egg, beaten, to glaze

To make the pie filling: Heat the stock in a saucepan. Add the chicken and bring to a simmer. 

Cover the saucepan and let simmer for 10 minutes. 

After 10 minutes, remove the chicken breasts from the stock. Reserve the stock for later.

In a very large saucepan, melt 25g. of the butter. Then stir in the leeks and coat with the butter. Cook over medium low heat for several minutes. Add in the garlic and cook one more minute.

Add in the remaining butter. As soon as it has melted, stir in the flour. Stir continuously for 30 seconds.

Pour the milk in slowly, about an ounce at a time. Stir very well between each add, making sure the milk gets absorbed. 

After all the milk is incorporated, add 10 oz. of the reserved chicken stock and the moscato (if you're using it). Stir until the sauce is smooth and slightly thickened. Bring to a very gentle simmer and cook for 3-5 minutes, stirring occasionally. Don't let this boil or your milk will break. Gentle simmer only.

Remove from the heat, stir in the cream. Season with salt and pepper. Cover with cling film, making sure to touch the surface of the sauce with the film so a skin won't form on it. Set aside to cool.

Preheat the oven to 400 F. Put a baking sheet in the oven to warm up.

To make the pie pastry: Add the flour and butter to a food processor (or cut with a pastry blender) until the mix resembles course breadcrumbs. 

In a small bowl, mix the egg and cold water together, beat lightly. Add to the food processor. Process until the mixture comes together into a ball. 

Portion off 250g. of the pastry for the pie lid.

Roll the remaining pastry out on a lightly floured surface, turning the pastry frequently until around ¼ in. thick and 1½ in. larger than the 9 inch pie dish. 

Lift the pastry over the rolling pin and place it gently into the pie dish. Press the pastry firmly up the sides, making sure there are no air bubbles. Leave the excess pastry overhanging the sides. 

Cut the chicken breasts into bitesized pieces. Stir the chicken into the cooled sauce. 

Pour the chicken filling into the pie dish. Brush the rim of the dish with beaten egg. 

Roll out the reserved pastry for the pie lid. Cover the pie with the lid and press the edges together firmly to seal. Trim any excess pastry. 

Make a small hole in the center of the pie with the tip of a knife. 

Glaze the top of the pie with beaten egg. 

Bake on the preheated tray in the center of the oven for 35–40 minutes, or until the pie is golden brown all over and the filling is piping hot.  

One of my all-time favorite savory pies!

Adapted from a BBC recipe.

Pain de Campagne

 400g bread flour, plus extra for dusting
100g wheat flour
10g salt
15g dry active yeast

50g butter, softened
large bunch of fresh oregano, destalked and chopped
300 ml water

Put all the ingredients, except the water, into a bowl, then slowly add the water and mix in with your hands until all the flour on the sides of the bowl has been incorporated.

Tip the dough out onto a lightly floured surface and knead for 6 minutes. Put the dough back in the bowl and leave for 2 hours.

Lind a baking tray. 

Tip the dough out onto a floured surface and shape into a ball, then slightly flatten with your hands and dust with flour.

Using a knife, mark out a square shape on top of the dough. Put the bread on the baking tray and leave to rise for 1 hour.

Preheat oven to 425 F.

Bake for 30 minutes until golden brown, then transfer to a wire rack to cool.

Recipe courtesy of Paul Hollywood's 100 Great Breads Cookbook

Whole Wheat Scones

 250g bread flour, plus extra for dusting
250g whole wheat flour
75g caster sugar
30g baking powder
75g butter, softened
2 eggs, beaten
1 egg, beaten separately for eggwash
270ml milk

Preheat oven to 400 F.

Line a baking tray.

Put the flours, sugar, and baking powder into a large bowl and mix together.

Add the butter, eggs, and milk. Using your hands, mix together thoroughly for 6 minutes.

Turn the dough out onto a lightly floured surface, and, using a rolling pin, flatten it to about 1 1/2 inches thick. Using a round biscuit cutter, cut out the scones.

Put the scones on the baking tray and brush with the eggwash. If you have time, chill the eggwashed scones in the fridge for 30 minutes before baking.

Remove the scones from the fridge and brush the tops again with eggwash, being careful not to let it dribble down the sides as this will hinder their rise in the oven. Bake for 15-20 minutes, until golden brown. Transfer to a wire rack to cool a little. Serve with jam.

Recipe from Paul Hollywood's100 Great Breads Cookbook

Babbish New York Style Cheese Pizza

*Plan ahead, needs to chill  

This is my go-to pizza dough recipe. It is amazing and simple.

Dough

16oz. of bread flour, plus more for dusting
1 Tbsp. sugar
2 tsp. kosher salt
1/2 tsp. active dry yeast
1 1/4 c. ice water
1 Tbsp. avocado oil, plus more for greasing

Sauce
28 oz. can whole, peeled San Marzano tomatoes, with their juices
2-3 garlic cloves, minced
1 tsp. kosher salt
1 tsp. dried oregano
1/2 tsp. red pepper flakes
1/2 tsp. dried basil
1/2 tsp. sugar

8 oz or more low-moisture, whole milk mozzarella, shredded

To make the dough: In a food processor, pulse together the bread flour, sugar, salt, and yeast until well combined. 

In a liquid measuring cup, combine the ice water and avocado oil, and with the machine running, slowly drizzle the mixture in through the feed tube until a ball of sticky dough forms.

Transfer to an oiled work surface and knead until smooth, about 2 minutes. 

Transfer to an oiled bowl, cover with plastic wrap, and refrigerate overnight before using.

To make the sauce: In a food processor, combine all the ingredients. Process until smooth. Set aside until ready to use.

To assemble the pizza: Remove the dough from the fridge about an hour before using. 

Preheat oven to 500 F.

Grease a pizza pan with a little oil.

Dust a work surface with flour and place dough on top. Pressing gently with your fingertips, push the dough out to form an 8 or 9 inch round, leading the edge slightly thicker. Pick up the round of dough and drape it over your knuckles, letting gravity stretch it. Pass the dough hand over hand until you have about a round the general size of your pizza pan. 

Transfer the dough to the prepared pizza pan, and reshape the circle how you need to, leaving the edge slightly thicker.

Ladle about 1/2 c. of pizza sauce onto the dough and spread until evenly coated, making sure to leave a 1/2 inch border exposed. 

Scatter the mozzarella over the sauce.

Bake until the crust is well browned and the cheese is bubbling and browned in spots. Usually about 10-12 minutes. Serve hot! Enjoy! 

Recipe courtesy of  Binging with Babbish Cookbook

Beef Empanadas

 Dough
400g all purpose flour
1 egg yolk
110g butter
180 ml milk
1/2 tsp. salt

Filling
400g ground beef
1 large onion, diced
50g butter
2 tsp. chili powder
1/2 tsp. cumin
1 Tbsp. smoked paprika
2 tsp. dried oregano
pinch of salt
1 egg white
1 egg yolk

Sauce
15g dried oregano
50g flat parsley
2 garlic cloves
1 shallot
pinch red pepper flakes
75 ml olive oil
25 ml red wine vinegar
sugar

To make the dough: Mix the salt, butter, and flour in a blender or food processor until it resembles crumbs. 

Pulse the milk and yolk in slowly until a ball forms.

Remove from the processor and knead lightly in order to bring everything together into a ball.

Wrap in plastic wrap and allow to rest in refrigerator for 25 minutes.

To make the filling: Over medium heat, melt the butter, add the diced onions. Cook until soft, about 5-8 minutes. Turn up the heat and add the beef and spices. 

Fry until fully cooked. Allow to cool.

Assemble the empanadas: On a lightly floured surface, roll the dough thinly. Using a cookie cutter, make round discs, makes about 18-20.

Place a spoon of filling in the center of each pastry disc.

Brush the edges of the pastry with egg white and fold the disc closed, forming a pocket that encases the meat. 

Lightly pinch the edges together and fold over in order to seal the parcel. Rest the empanadas in the fridge for 30 minutes.

To make the sauce: Put the spices, garlic, and shallot in a bowl. Pour the oil and vinegar in. Season with salt and sugar. Mix together.

Preheat oven to 400 F.

Brush the empanadas with egg yolk before baking for 25 minutes. Serve with the Chimichurri sauce.

Recipe courtesy of Mrs. Deborah Flynn

Chicken Pot Pie

 * Plan ahead, dough needs to chill

 Crusts

350g flour, plus extra for dusting
175g cold butter, plus extra for greasing
6 tbsp cold water

Filling

4 Tbsp. butter
1 lb. boneless chicken breast, cubed
1 c. carrots, sliced small
1/2 c. onion, chopped
1 1/4 tsp. salt
1/2 tsp. garlic powder
1/2 tsp. dried thyme
pepper to taste
1/4 c. flour
1/2 c. heavy cream
1 c. chicken broth
1/2 c. frozen peas
1/4 c. frozen corn

To make the crusts: Place flour in a bowl and grate in the cold butter. 

Use a pastry cutter to incorporate the flour and butter together. Occasionally shake the bowl to bring any large pieces of fat to the surface. It should look like breadcrumbs.

Add about 6 tablespoons cold water, a spoonful at a time. Mix with a knife between each spoonful.

Enough water has been added when the mixture just begins to hold together in a soft mass.

Gently gather the pastry together against the side of the bowl and turn it out onto the work surface.

Gently shape the pastry and pat it into a rough ball. Wrap in cling film and refrigerate for 30 minutes.

Remove half the pastry from the cling film. Re-wrap the pastry that you’re not using immediately in cling film so it doesn’t dry out.

Flour your work surface and rolling pin. Flatten the pastry. Working from the center out, roll out the pastry into a circle, about 14inches across. Between each rolling, turn the pastry a quarter turn and dust the rolling pin with flour if sticky. Don’t stretch the pastry or turn it over.

With floured hands, fold the pastry in half, then in half again, to resemble a fan shape. Place it in the pie plate with the point in the center. This will help minimize stretching. Do not grease the pan before putting in the pastry; it is unnecessary and can cause the pastry to stick.

Unfold the pastry and ease it into the pie plate without stretching or pulling. Do not worry about the pastry hanging over the edge, because this will be trimmed later.

To make the filling: Preheat oven to 425 F.

Add the butter to a large skillet over medium heat. Once the butter is melted, add the chicken, carrots, onion, and seasonings. Cook for 8-10 minutes, or until the chicken is cooked through, stirring often.

Add the flour. Stir well, until no dry flour remains. 

Slowly stir in the cream, then the chicken broth. Cook until bubbling and thick, stirring often, about 3-4 minutes.

Remove from the heat. Stir in the peas and corn. Let this cool for 15 minutes before filling the pie. 

While the filling is cooling, roll out the second ball of dough for the top of the pie. 

Spoon the cooled filling into the pie crust in the pie plate. Top with the second crust. Seal the edges of the pie crust together. Cut 3-4 slits in the top crust to allow steam to escape. Trim the edges a little, leaving a little overlap.

Place the pie plate on a baking sheet with a rim. Bake 30 minutes on the bottom rack of the oven. 

Cool 15-20 minutes before slicing and serving.

Recipe courtesy of Mary Berry and thewholesomedish.com

Hot Cross Buns

*Plan ahead... needs to rise...

Buns

2 c. whole milk

1/2 c. canola oil 

3/4 c. granulated sugar, divided

2 1/4 tsp. active dry yeast 

4 1/2 c. all-purpose flour, plus more for flouring

1/2 tsp. baking powder 

1/2 tsp. baking soda 

2 tsp. salt 

1 tsp. cinnamon

Dash of ground nutmeg

Glaze

1 egg white

splash of milk 

Icing

1 egg white

confectioners' sugar, as needed

milk, as needed

 To make the buns: Combine the milk, canola oil and 1/2 cup of the granulated sugar in a saucepan. Stir and heat until very warm but not boiling. Turn off the heat and allow to cool until the mixture is still warm but not hot, about 30 minutes.

Sprinkle the yeast over the mixture. Add 4 cups of the flour and stir to combine; the mixture will be very sticky. Cover with a towel and set aside for 1 hour.

Add the baking powder, baking soda, salt and remaining 1/2 cup flour to the dough. Stir until combined.

Combine the remaining 1/4 cup granulated sugar in a small bowl with the cinnamon and nutmeg or whatever other spices you want to use.

Lightly flour a work surface and turn out the dough onto it. Press to slightly flatten the dough. Sprinkle a third of the sugar/cinnamon mixture over it. Then fold the dough over on itself and flatten again so the dough is "plain" again. Repeat the sugar process, then fold the dough again. Repeat a third time.

Line a baking sheet with parchment paper. Pinch off golf ball-size bunches of dough. With floured hands, quickly roll them into balls, then turn the edges under themselves slightly. Place on the prepared baking sheet. Cover and allow to rise in a warm place for at least 30 minutes....an hour plus is better. 

Preheat the oven to 400 degrees F. 

To make the glaze: Mix the egg white with a splash of milk. Brush onto the balls of dough.

Bake until the tops of the buns have turned nice and golden brown, 20 minutes give or take. Allow to cool on a cooling rack. 

  

To make the icing: Mix the egg white with enough powdered sugar for the icing to be very thick. Splash in the milk as needed for consistency.

When the buns are completely cool, add the icing to a small ziptop bag and snip the corner. Make icing crosses on each bun. Enjoy!

Shamelessly borrowed from The Pioneer Woman

Pan de Muerto

2 1/4 tsp. dry yeast
1/4 c. warm water
1/4 c. sugar
1/4 c. warm milk
2 eggs
2 egg yolks
1/2 c. butter, melted
Orange zest of 1 orange
3 c. flour
1/4 tsp. salt
Olive oil
water
egg wash (egg and water)
3 Tbsp. butter, melted
1/4 c. sugar

In a large bowl, mix yeast, warm water, and sugar. Set aside to let the yeast mixture become frothy, about 5 minutes.

When the yeast is ready, stir in milk, eggs, yolks, butter, and zest.

Add in 1 c. flour and stir. Add in the salt. Add in 1 c. flour and stir. Add in the last cup of flour and stir.

Turn out dough on floured surface. Knead until smooth.

Add a teaspoon or two of olive oil to a large bowl, and spread around the bottom and sides with a paper towel.  Place the dough in the bowl. Cover and let rest 1 - 1 1/2 hours.

When the dough has rested and doubled in size, turn out onto floured surface. Cut into 10 portions, then cut the pointed tips of each portion off. About 1/2 an ounce in size.

Roll all 20 pieces into balls and place onto lined baking sheets. You'll need 2 baking sheets. Cover and let rest 30 minutes.

Preheat oven to 350 F.

Make 6 cuts on the small balls to make them look star-like. Leave the center attached.

Brush water on the top of each roll. Attach top ball that has been cut. Spread and shape the top ball into bones.

Brush with egg wash.

Bake 18 minutes or until golden. Brush with butter, then sprinkle with sugar.

Enjoy!!

Recipe courtesy of Rosanna Pansino. http://rosannapansino.com/blog/recipes/coco-day-dead-bread/

Honey Sweetened Raisin Rolls

Plan ahead... needs to chill...

7 oz. wheat flour
4.5 oz. flour, plus more for kneading
1/2 Tbsp. yeast
4 oz. raisins
1/2 tsp. salt
1/4 c. honey, warmed
1 oz. butter, melted
7.4 oz. milk, room temperature
half an egg
oil for greasing
cooking spray

2 Tbsp. butter, melted
2 Tbsp. honey

Line a baking sheet with parchment paper. Set aside.

In a large bowl, add flours, yeast, raisins, and salt. Mix with a spoon.

In a separate bowl, add the 1/4 cup honey and 1 ounce butter, and milk. Whisk.

Add in the half egg. Whisk again.

Pour wet ingredients into dry. Mix.

Knead on a lightly floured surface about 2-3 minutes. This dough is sticky. Do not add more flour. Make sure you have floured hands while kneading. It gets a little frustrating, but just keep dusting your hands with flour and knead as best you can. You want the dough sticky.

Coat the inside of a bowl with oil. Add the dough. Sprinkle with a bit of flour. Cover and let rise in a warm place for 1 hour.

After an hour, turn dough out onto floured surface. Split into 8 pieces. Form into rounds.

Place the rounds on the prepared baking sheet.

Spray the baking sheet and dough rounds lightly with cooking spray.  Drape plastic wrap over the dough. Lightly tuck the wrap under the baking sheet. Chill overnight in the fridge.

The next day, remove the baking sheet from the fridge and set on the counter for about 30 minutes.

Preheat the oven to 350 F.

Combine the 2 Tbsp. melted butter and honey together.

Bake the raisin rounds for 10-15 minutes until lightly golden.

When they are done baking, remove from oven and brush with the honey butter mixture. Allow to cool on the pan for 5 minutes before removing to a cooling rack.

So delicious. 

Here is a link to the recipe I adapted: http://www.mygreekdish.com/recipe/raisin-bread-perfect-healthy-snack-stafidopsomo/

Pound Cake

1 lb. butter, softened but cold, plus more for greasing
1 lb. sugar
1 lb. eggs (approximately 8), room temperature
2 Tbsp. vanilla extract
1 lb. cake flour, sifted
1/2 Tbsp. salt

Preheat oven to 325 F.

Grease two loaf pans with butter and line with parchment paper, leaving enough parchment overhang to be able to pull the loaves out of the pans after baking.

In the bowl of a stand mixer with a paddle attachment, combine the butter and sugar, and beat on high for about 10 minutes, stopping frequently to scrape down the sides and bottom of the bowl. The mixture will become light and fluffy, almost completely white in color.

Add the eggs one at a time to the batter, mixing well on high speed between additions.

Add in the vanilla. Beat the mixture on high until completely smooth and evenly mixed.

Add the dry ingredients, and finish mixing the batter by hand, stopping as soon as the batter is smooth. You don't want to over mix it.

Divide the batter into the loaf pans. Bake for approximately 1 hour, rotating the pans at 15, 30, and 45 minutes. Rotate the pans carefully and slowly; try not to disturb the cakes.

Ice cream pound cake

Test with a toothpick after an hour, it should come out clean.

Allow the cakes to cool in the pans for 10 minutes before removing them from the pans. Cool the cakes on a cooling rack. Cool completely before serving.

This recipe is easy to halve if you only want one pound cake. I've served this pound cake plain, with fruit, with ice cream, and I've used it to make an ice cream cake. It's delicious and versatile.

Here's a link to the recipe I used: http://www.seriouseats.com/recipes/2012/02/easy-vanilla-bean-pound-cake-recipe.html

Fleischkuechles

Dough:
3 c. flour
1/4 c. butter, softened
1 tsp. salt
1 1/2 c. milk
1 tsp. sugar 

 

Meat: 

1 lb. ground beef

1 lb. ground pork sausage (seasoned is fine)
1/2 medium onion, chopped
1/2 tsp. kosher salt

1/2 tsp. ground pepper

1/2 tsp. garlic powder
3/4 c. bread crumbs
Dash MSG

A few Tbsp of beef broth

Lard or vegetable oil, for frying

To make the dough: Mix ingredients and knead until soft, smooth dough forms, adding flour as necessary. Set in mixing bowl covered with a towel for at least 30 minutes. It should be resting/rising in a warm place. I usually turn my oven onto the lowest setting and set the bowl on top of the stove.

 

To make the meat: Mix everything but the broth and lard/oil, then add small amounts of broth until meat is wetter but still sticks together well.  (Fry a small amount of meat in a frying pan to test seasoning, adjusting if desired).

Tear off golf-ball sized pieces of dough, rolling on a pastry cloth or lightly floured surface to make 4" circles. Cover half the circle with meat, and fold the dough closed over the meat, pinching and rolling the edges to seal and forming a roughly calzone shape.  Be sure to squeeze the air out before sealing.  Press the fleischkuechle gently to flatten it slightly.

Heat 1/2" deep of lard or vegetable oil to 325 F, fry fleischkuechle several minutes on each side until deep golden brown and/or meat inside is fully cooked.  

Freezes well, reheat in the oven at 350 F, for about 20 minutes, flipping them over once halfway through.
 
Here are links to recipes I was inspired from: https://cookpad.com/us/recipes/412970-fleischkuechle and https://library.ndsu.edu/grhc/https://library.ndsu.edu/grhc/foods/recipe/fleischk.html.

Mac's Pub Brown Soda Bread

1 c. flour
3 c. whole wheat flour
1 Tbsp. wheat germ
1 Tbsp. oat bran
1 Tbsp. brown sugar
2 tsp. baking soda
1 egg
4 Tbsp. butter, melted
1 1/2 - 1 3/4 c. buttermilk

Preheat the oven to 375 F.

Butter and flour a 9x5x3 loaf pan.

In a large bowl, stir together the dry ingredients. Make a well in the center. With a wooden spoon, stir in the egg, melted butter, and 3/4 cup of the buttermilk. Mix well, and gradually add enough of the remaining buttermilk to form a soft dough.

Spoon the dough into the prepared pan, smooth the top with a spatula as best you can.

Bake for 35-40 minutes, or until a toothpick inserted in the center comes out clean.

Remove from the oven and let cool in the pan on a wire rack for 10 minutes. Turn the bread out onto the rack and let cool for about an hour.

Store in an airtight container.

Recipe from The Irish Pub Cookbook

Cornish Pasties

*Plan ahead... needs to chill...

2 1/2 c. flour
1 stick of butter, chilled
pinch of salt
4-6 Tbsp. water
10 oz. ground beef
1 small potato, finely chopped
1 small onion, finely chopped
6-7 baby carrots, finely chopped
1-2 tsp. Worcestershire sauce
2 Tbsp. beef stock
2 cloves garlic, minced
thyme, to taste
coriander, to taste
salt & pepper, to taste
1 egg, beaten

Place the flour and salt in a food processor. Grate in the chilled butter. Process for about 20 seconds, or until crumbly. Add in the water, and process in short bursts until the mixture comes together into a ball. Add more water if needed.

Gather the dough ball together and cover with plastic wrap and refrigerate for 30 minutes.

While the dough is chilling, place the ground beef, potato, onion, carrot, sauce, stock, garlic, and seasonings into a large bowl. Combine well.

Grease a baking tray and set aside.

Preheat oven to 415 F.

When the dough is ready, divide into eight portions. Roll out each portion into a circle about 1/8 inch thick. Divide the filling evenly and put in the center of each pastry circle.

Brush the edges of the pastry with beaten egg and bring the sides together into a semicircle. Pinch the edges to form a frill. Place each pasty on the baking tray.  Brush with the remaining egg, and bake for 15 minutes.

Lower the heat to 350 F. Cook for another 25-30 minutes, or until golden.

Recipe adapted from 1000 Best Recipes

Quick and Easy Homemade Biscuits

2 1/4 c. flour
1 Tbsp. baking powder
1 tsp. salt
1 Tbsp. sugar
1/3 c. butter
1 c. milk
extra flour for rolling the dough out
1-2 Tbsp. butter, melted, for brushing

Preheat oven to 425 F.

Grease a baking sheet. Set aside.

Add flour, baking powder, salt, and sugar to a large bowl. Mix together.

Using a cheese grater, grate in the butter. Stir until the mixture resembles coarse crumbs.

Add half the milk and mix. Add the remaining milk and stir again.

Put on a floured surface and knead gently 15-20 times.

Only roll the dough briefly and then cut out biscuits. I used a floured rim of a glass.

Place on prepared baking sheet and bake for 13-15 minutes.

Brush tops with melted butter as they come out.

Enjoy!

Yield: 8-10 biscuits

Super easy recipe. These biscuits go well with soup!


Here is a link to the recipe I used: http://scratchthiswithsandy.com/2014/02/11/20-minute-homemade-biscuits/

Iced Raspberry Danish Braids

Plan ahead... needs to chill...twice...

Dough ready to chill

Dough:
1/4 c. warm water
2 1/4 tsp. active dry yeast
1/2 c. milk, room temperature
1 egg, room temperature
1/4 c. granulated sugar
1 tsp. salt
2 1/2 c. all-purpose flour
14 Tbsp. unsalted butter, cold

Raspberry Filling:
2 1/2 c. raspberries, fresh or frozen (I used half raspberry, half blueberry)
3 Tbsp. sugar
1 Tbsp. warm water

Rolling it out

2 tsp. cornstarch

Egg Wash:
1 egg
2 Tbsp. milk

Icing:
1 c. confectioners sugar
1 tsp. vanilla
2 Tbsp. heavy cream or whole milk

Dough recipe makes 2 braids.

To make the dough: Whisk the yeast and warm water together in a large bowl. Allow it to sit for 3 minutes until foamy. Add milk, egg, granulated sugar, and salt. Once these wet ingredients are mixed together, set the bowl aside and make your butter/flour mixture.

Cut butter into slices and add to a food processor or blender. Top with flour. Pulse the mixture 10-12 times, until butter is fairly crumbled.

Pour the flour mixture into the wet ingredients. Very gently fold the two mixtures together. Be very, very, very gentle when you are folding the two together. Fold just until the dry ingredients are moistened. The butter must remain in pieces, which creates a flaky pastry. Turn the dough out onto a large piece of plastic wrap. Wrap the dough up tightly and refrigerate for at least 4 hours or overnight.

After 4-12 hours, take the dough out of the refrigerator to begin the "rolling and folding" process.

Flour a work surface. The dough will be sticky, so make sure you have flour nearby as you roll and fold. Using the palm of your hands, gently flatten the dough into a small square.  From there, roll out into a 15 inch long rectangle using your rolling pin. You may have to continue to lightly flour the counter as you are rolling. Fold the dough together as if it were a business letter. And roll it out into a 15 inch long rectangle again. Then, fold again into a business letter. You'll repeat rolling and folding 1 more time for a total of 3 times.

Fold the dough up tightly, wrap in plastic wrap, and chill for at least 30 minutes or up to 1 day. While the dough is chilling, make the filling.

To make the raspberry (or blueberry) filling: Whisk together the warm water and cornstarch in a small bowl. Set aside.

Starting the braid

Combine the raspberries and sugar in a small saucepan over low-medium heat.  Stir and allow the raspberries to break down, about 4 minutes. Mix in the cornstarch/water. Gently simmer for 3 minutes until the sauce begins to thicken. Set aside to come to room temperature before using. 

Line 2 baking sheets with parchment paper.

After at least 30 minutes, take the dough from the refrigerator and cut it in half. Wrap 1 half up and keep chilled as you work with the first half. Roll out your dough on one of the prepared baking sheets to make a 12x6 inch rectangle.

Cut off two corners of the dough and then two small triangles at the other end.

Spread 1/2 of the filling down the length of the center of the strip. Cut slanting strips (3/4 inch - 1 inch each) along both sides. I used a pizza cutter, but a very sharp knife would work. Fold the bottom end up to "seal" the filling in and allow the braid to rest for 15-20 minutes as you preheat your oven. Repeat with the second half of the dough and the rest of the filling.

Preheat oven to 400 F.

To make the egg wash: Beat the egg wash ingredients together. Brush the top of the pastry with egg wash. There will be enough egg wash for both braids.

Raspberry

Bake each braid for 15-16 minutes or until golden brown. Make sure to rotate the pan at least two times to ensure the braid is browning evenly. Allow 10 minutes of cooling before drizzling with the icing.

Blueberry

To make the icing: As the braids are baking, prepare the icing by whisking all of the ingredients together. After 10 minutes of cooling, drizzle the braids with glaze and serve immediately.

I used two recipes from Sally for this. It was worth it. http://sallysbakingaddiction.com/homemade-danish-pastry-dough/ and http://sallysbakingaddiction.com/2013/10/30/raspberry-danish-braid/.

Ready to eat!

Coconut Scones with Choc Chips

Scones
3/4 c. coconut milk
1 egg
2 tsp. vanilla
1/4 c. sugar
2 - 2 1/2 c. flour
1 Tbsp. baking powder
1/2 tsp. salt
3 Tbsp. butter, very cold, and cut into small cubes
3/4 c. mini choc chips
1/2 c. sweetened flake coconut
2 Tbsp. coconut milk (for brushing)

Frosting
1 c. confectioners' sugar
2 Tbsp. coconut milk
1/4 c. sweetened flake coconut

To make the scones: Preheat oven to 375 F. Line a baking sheet with parchment paper. Set aside.

In a medium sized bowl, combine the coconut milk, egg, vanilla, and sugar. Set aside.

In a large bowl, whisk the 2 cups flour, baking powder, and salt together. Cut in the cold butter with a pastry cutter (or two knives if you don't have a pastry cutter).

Mix the wet ingredients into the dry. Fold in the coconut flakes and choc chips.

Knead on a floured surface 4-5 times. Here is where you may need the extra 1/2 cup flour. Add gradually.

Move to the lined baking sheet and cut with a knife or pizza cutter. I recommend flouring whatever you are going to cut with. Probably multiple times. The dough can be sticky. Cut into slices like you would a pizza.

Brush slices with the coconut milk.

Bake 18-22 minutes. Let cool.

To make the frosting: Mix the sugar and milk together. It is a thicker frosting, so then using a knife just spread the frosting over the scones gently (after they have cooled). Sprinkle with the flakes.

Eat them warm or cold. With jam or plain. Enjoy!

Here's a link to the recipe I used: http://www.mybakingaddiction.com/chocolate-coconut-scones/
 

Havarti Bread

Before baking

*Plan ahead... needs to rise twice...

400 g. flour, divided
1/2 tsp. salt
2 tsp. dry yeast
200 g. Havarti, grated
200 g. plain yogurt
1/2 c. hot water
3 Tbsp. olive oil
1 egg yolk

Sift flour. Reserve 100 grams of flour, set it aside. In a large bowl, combine the remaining flour, salt, and yeast. Whisk well. Add cheese to the flour, and mix with hands.

In a separate bowl, whisk yogurt, hot water, and olive oil together. Make a well in the flour mixture bowl. Then pour in the wet ingredients. Start mixing with a spoon, then transfer to a floured surface.

Knead the dough about 5 minutes, adding in the reserved flour as you knead.

Oil a bowl, put the kneaded dough in, cover with a tea towel, and let rise about an hour.

After an hour, flour the counter, turn out the dough, gently knead, then divide into thirds. Roll each piece into a long rope shape (that fits on your baking sheet). Braid. Secure the ends by tucking them under. Transfer braided dough to a lined baking sheet (or you could braid the dough on the sheet instead of having to move it afterward if that would be helpful). Cover and let rise 30 minutes.

After baking

Preheat oven to 400 F.

Whisk egg yolk and brush over braid after it has risen a second time.

Bake for 15-20 minutes or until it starts to turn golden.

Here's a link to the recipe I used. It is a European website, which is why the measurements are in grams instead of cups: http://tinascookings.blogspot.com/2014/11/havarti-braid-bread.html

Asparagus & Spinach Quiche

Pie Crust (9 inch):
1 c. flour
1/2 tsp. salt

Pie Crust

1/3 + 1 Tbsp. shortening
3-4 Tbsp. cold water

Quiche Filling:
1/2 Tbsp. olive oil
15 spears of asparagus, cut into 1 inch pieces
5-8 oz. fresh baby spinach
salt and pepper
5 eggs
1 c. milk
1 c. feta, crumbled
1/4 c. mozzarella, shredded
1 tsp. chives

To make the pie crust: Mix the flour and salt in a medium bowl. Cut in the shortening with a pastry blender until particles are the size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with a fork until all the flour is moistened and can stick together.

Greens

Gather the pastry into a ball. Shape into flattened round. Wrap in plastic wrap and refrigerate for 30 minutes.

When the dough is ready, roll pastry on lightly floured surface into a circle larger than the pie plate. The crust needs to slightly fold over the sides when placed in the pie plate. Press the dough firmly against the bottom and side of pie plate. Just don't stretch it too much. Stick the pie plate with dough into the freezer while you make the filling.

Preheat oven to 375 F.

Cooling

To make the quiche filling: Heat the oil in a skillet over medium heat. Add in the asparagus and spinach. Cook until the asparagus gets tender, but don't over-cook it. Season with salt and pepper as it is cooking. The spinach will wilt.

Transfer the spinach to a colander, and press with a spoon or paper towel to get any liquids out. Set aside.

In a large bowl, whisk the eggs and milk together. Stir in the cheeses. Season with salt and pepper.

Remove the pie crust from the freezer. Place asparagus and spinach on the bottom of the crust. Sprinkle with the chives. Pour the egg mixture over the top of the greens.

Dinner is ready

Bake for 45 minutes or until the quiche is set and golden.

Let stand 10-15 minutes before serving.

I could not stop eating this quiche.

Here's a link to the recipe I adapted: http://www.twopeasandtheirpod.com/asparagus-spinach-feta-quiche/

I used good ol' Betty Crocker to make the pie crust.