Hong Kong Breakfast Noodles

INGREDIENTS
Ingredients:
7 ounces bean sprouts
salt
6½ ounces dried egg noodles
2 tablespoons vegetable oil (divided)
2 ginger slices (peeled and smashed)
1 medium shallot (peeled and cut into quarters)
3 green onions (cut into 1½-inch pieces)
1 teaspoon ginger (minced)
1 green onion (finely chopped)
sesame seeds

Sauce:
¼ cup, plus 3 tablespoons water
¼ cup dark soy sauce
¼ cup sugar
1 tablespoon, plus 1 teaspoon soy sauce

INSTRUCTIONS

  1. For the bean sprouts, remove the roots and leaves with fingers or scissors. Rinse the sprouts under water and drain. Set aside.
  2. Bring a large pot of water to a boil. Add the dried egg noodles. With a pair of chopsticks, loosen the noodles while cooking. As soon as the noodles have separated and softened, drain and rinse under cold water until cool. Set aside.
  3. In a small bowl, combine the sauce ingredients. Mix well.
  4. In a large pan or wok over high heat, warm the pan and add 1 tablespoon oil. Add 2 ginger slices and cook for a minute. Add the shallot and green onion pieces. Stir and cook for another minute. Add the bean sprouts and a pinch of salt. Stir and cook for about 2 minutes. Transfer to a fine mesh sieve and drain. Remove the ginger slices and shallot.
  5. In the same pan or wok, quickly clean with paper towel. Over medium-high heat, add 1 tablespoon oil. Add the minced ginger and cook until fragrant. Add the noodles. Stir for a minute and add half of the sauce. Mix well and cook until the sauce has been absorbed mostly. Add the bean sprouts and stir to mix well. Taste and adjust with a few more tablespoons of sauce if needed. The finished noodles should not be completely dried. There should be a little sauce at the bottom of the pan. Transfer the noodles to serving plates. Top with the finely chopped green onion and sprinkle with sesame seeds. Serve immediately.

Notes
Dried egg noodles can be bought from Chinese supermarkets, like 99 Ranch Market (https://www.99ranch.com) or from Amazon (https://amzn.com/B00B5HMH4E).
Dark soy sauce is very different from regular soy sauce. It is darker and sweeter. You can also get it from Chinese supermarkets or Amazon (https://amzn.com/B0001EJ4CU).
If you like spicy food, you can serve the noodles with Sriracha sauce.
These noodles make great leftovers.

Six Recipes in One

Published in Chicago Tribune on April 20, 1952.

BASIC SWEET YEAST DOUGH:
(makes 2 coffee cakes or 4 dozen rolls)

2 packages dry granular yeast
1/2 c lukewarm water
1 tsp sugar
2 c flour
2 c milk, scalded and cooled
1/2 c butter
1/3 c sugar
2 eggs
2 tsp salt
5 c flour, about

DIRECTIONS:

  1. Dissolve yeast in water.
  2. Sprinkle 1 tsp sugar on top.
  3. Beat 2 c flour into 2 c milk until smooth.
  4. Add softened yeast and let stand until light and bubbly, about 1 hour.
  5. Cream butter and sugar together thoroughly with electric mixer.
  6. Add unbeaten eggs and salt, blending well.
  7. Then beat into the yeast mixture.
  8. Work in more flour, enough to make a soft dough.
  9. Knead until smooth and elastic on very lightly floured pastry cloth.
  10. Place dough in a greased bowl, cover and let rise until doubled in bulk in a warm place.
  11. Shape as desired and let rise again until doubled.
  12. Bake as directed for coffee cake or rolls.

VARIATIONS

PECAN ROLLS

  1. Use half of basic dough for 2 dozen rolls.
  2. Roll out to rectangle about 1/4 in thick.
  3. Spread with 2 tbsp softened butter.
  4. Sprinkle about 1/4 c brown sugar mixed with 1 tbsp cinnamon over dough.
  5. Cream together 6 tbsp brown sugar and 1/4 c softened butter.
  6. Place small amount of this in bottom and around sides of muffin pans.
  7. Place a pecan half, or 2 tsp chopped pecans in each muffin pan.
  8. Roll up as for jelly roll and cut in 1 in slices.
  9. Place cut side down in prepared pans and let rise until doubled in bulk.
  10. Bake in moderate oven, 375 F, about 15 min.

KOLACHIES

  1. Use half of basic dough.
  2. Roll to 1/2 in thickness.
  3. Cut circles with 2.5 in biscuit cutter.
  4. Make depressions in each circle with bottom of custard cup.
  5. Place pieces on greased baking sheet and spoon filling in depressions (use apricot, cottage cheese, poppy seed, or a preserve) and let rise until doubled in bulk.
  6. Bake in moderately hot oven, 400 F, for 12 to 15 min.
  7. Makes 2 dozen rolls.

CHERRY BRAID COFFEE CAKE

  1. Use half of basic dough.
  2. Divide dough into two long rolls, one twice as long as the other.
  3. Divide the longest roll into three pieces, and roll each piece into a thin roll about 18 inches long.
  4. Divide the short piece into three strips of equal length.
  5. Now braid the three 18 inch pieces and place on lightly greased baking sheet, after pinching the edges tightly.
  6. Now braid the shorter strips, pinch ends tightly, and place on top of the first braid, pressing top braid lightly onto bottom one.
  7. Let rise until doubled in bulk.
  8. Bake in moderate oven, 375 F, for about 30 minutes.
  9. When cool frost with vanilla confectioner’s sugar icing and decorate with candied cherries and pecan halves.
  10. One cup raisins may be kneaded into dough if desired.

TEA RING

  1. Use half of basic dough.
  2. Roll dough on a floured pastry cloth to a rectangle about 12 by 14 inches and 1/2 inch thick.
  3. Spread with 2 tbsp softened butter and sprinkle on 1 c chopped fruit (or 3/4 c chopped fruit and 1/4 c chopped nuts).
  4. Place the filling as near the edge as possible, then roll as for jelly roll, moistening the edge with water to make the roll hold together.
  5. Pull out dough to about 22 inches in length, place on greased baking sheet and shape into a ring.
  6. Using scissors, cut 20 or more even gashes around the outer edge, cutting almost through dough.
  7. Lift slices slightly upward and place on sides, turning every other one in opposite direction to form heart shaped sections. Press entire ring flat to make dough even in height.
  8. Cover, let rise until doubled, then bake in moderate oven, 375 F, for about 30 minutes.
  9. Before serving, trickle thin vanilla confectioner’s sugar icing around inside of ring.

CINNAMON ROLL COFFEE CAKE

  1. Use one third of basic dough.
  2. Roll to a rectangle about 1/4 in thick.
  3. Spread with 2 tbsp softened butter.
  4. Sprinkle with 1/3 c sugar blended with 1 tsp cinnamon.
  5. Roll up like jelly roll.
  6. Cut into 12 slices and place slices close together, in a well greased 9 in pie pan.
  7. Let rise until doubled in bulk, then bake in a moderate oven, 375 F, for about 25 min.

FROSTED BOWKNOTS

  1. Use half of basic dough.
  2. Roll to 1/4 in in thickness.
  3. Cut into strips 1/2 in wide and 6 in long.
  4. Brush lightly with melted butter and tie each strip in a knot, leaving the ends free.
  5. Brush lightly with diluted egg yolk.
  6. Set aside to double in bulk, about 45 min.
  7. Bake in hot oven, 425 F, 15 to 20 min.
  8. When cool, frost with vanilla or orange confectioner’s sugar icing and sprinkle on chopped nuts.

 

Oven Baked Granola

From Alton Brown

Ingredients:

3 cups rolled oats
1 cup slivered almonds
1 cup cashews
3/4 cup shredded sweet coconut
1/4 cup plus 2 tablespoons dark brown sugar
1/4 cup plus 2 tablespoons maple syrup
1/4 cup vegetable oil
3/4 teaspoon salt
1 cup raisins

Directions:

  1. Preheat oven to 250 degrees F.
  2. In a large bowl, combine the oats, nuts, coconut, and brown sugar.
  3. In a separate bowl, combine maple syrup, oil, and salt. Combine both mixtures and pour onto 2 sheet pans. Cook for 1 hour and 15 minutes, stirring every 15 minutes to achieve an even color.
  4. Remove from oven and transfer into a large bowl. Add raisins and mix until evenly distributed.

NOTE: Enjoy with yogurt and fruit for breakfast.

NOTE2: This is quite possibly the greatest granola I have ever had in my entire life. I skipped the cashews and did everything else as directed. You can’t stop eating this. Yum Yum Yum Yum Yum!

Macy’s Fresh Blueberry Muffins (half recipe)

Makes 9 muffins

Ingredients

1/4 cup butter
3/4 cups sugar
1 large eggs
1 cups flour
1 tsp baking powder
1/4 tsp salt
1 1/4 cups blueberries
1/4 cup milk
sugar for topping

Instructions

  1. Cream butter and sugar.
  2. Add eggs and mix to incorporate.
  3. Sift dry ingredients together. Add to creamed mixture alternately with milk.
  4. Gently fold in blueberries.
  5. Spoon into paper-lined muffin pan, filling each cup 2/3rds full. Sprinkle with sugar.
  6. Bake at 375 degrees for 20 to 25 minutes.
  7. Cool in pan.

NOTE: Excellent recipe. Basically the PERFECT blueberry muffins.

Potato Soup Bread

INGREDIENTS:

1 1/2 cups potato soup
1/4 cup non-fat dry milk
2 teaspoons salt
2 teaspoons instant yeast
2 tablespoons vegetable oil
4 1/4 cups all purpose flour (adjust as needed for proper consistency)

DIRECTIONS:

  1. In kitchenaid, mix all above ingredients. Make smooth, very soft dough.
  2. LET RISE 60-90 minutes until puffy.
  3. Deflate dough. The dough is too soft to shape, so pat it into a 10 x 5 in loaf pan.
  4. Cover loaf pan.
  5. LET RISE 45-60 min until puffy.
  6. Preheat oven to 350 F.
  7. Bake 45 min, until interior temperature of bread is 190 F.
  8. Take bread out of oven, let cool 5-10 min.
  9. While the bread is rising, preheat the oven to 350°F.
  10. Take bread out of pan, let cool.
  11. Store at room temperature for a few days; slice, freeze and use as needed.
  12. Enjoy! This bread toasts well and tastes great. Use it as you would any white bread.

Creme Fraiche

I had a taste of La Fermiere yogurt while abroad and – WOW. If you EVER see it, buy it to taste – it’s wonderful! They sell it in cute little blue terra cotta jars. Love!

This is NOT sour cream, or yogurt, or whipping cream. It is something special and amazing. Hug a French person today, for inventing this. Vive le France!

Living in the US, they don’t sell creme fraiche in the supermarkets. And recipes say to just sub in sour cream or yogurt. NO NO NO. OMG NO. Having had creme fraiche, seriously.. NO!!!!

And it’s so darn easy to make! Make this! Make this now!

Yield: 2 one cup servings

Ingredients:

1 pint whipping cream (2 cups)
2 tbsp yogurt (natural with bacteria – I use dannon natural NO PECTIN or Trader Joe’s Organic Cream Top Whole Milk Plain Yogurt)[NO PECTIN!!!!!!!!!!!!!]
2 tsp sugar

Directions:

  1. Preheat oven to 175 F (this is the lowest my oven goes, if your oven goes lower, preheat to that temperature).
  2. Find two cute cups, like the terra cotta cups they sell the La Fermiere yogurt in (click link above to see picture). Or use custard ramekins. Or a small individual sized yogurt container.
  3. In each cup, pour in 1 c whipping cream, 1 tbsp yogurt and 1 tsp sugar. Mix well. It helps with the mixing if the whipping cream and yogurt are at room temperature.
  4. Turn off the preheated oven, let cool until slightly warm but not hot (175 F is too hot, you want it warm but not hot, but most ovens do not go that low). The oven should not be too hot, you will kill the bacteria in the yogurt and then your creme fraiche will not firm up.
  5. Cover yogurt with cling film. I placed it in two small ceramic pots and onto a small tray (so it would be stable going into and coming out of the oven).
  6. Place yogurt into the oven overnight. It will solidify.
  7. When done, the creme fraiche will jiggle like jello. At that point, it’s done! Fridge and enjoy!
  8. I like to eat this with honey and fruit. It tastes great with oatmeal. Granola. Cake. Pie. Any kind of dessert, really. Or by itself. Just taste it and you will know, it’s soooo divine.

 

Fresh Strawberry Muffins (6)

IMG_20160317_144747

Yield: 6 muffins

Ingredients:

1/4 cup butter (1/2 stick)
3/4 cup sugar (or 3/8 c sugar if berries are very sweet)
1 large egg
1 cup flour
1 tsp baking powder
1/4 tsp salt
1 1/4 cup strawberries
1/4 cup milk
1/8 c sugar for topping
1/2 tsp vanilla extract, almond extract
1/2 tsp lemon and/or orange zest

Instructions:

  1. Cream butter and sugar. Add eggs and mix to incorporate.
  2. Sift dry ingredients together. Add to creamed mixture alternately with milk. Gently fold in strawberries.
  3. Spoon into paper-lined muffin pan, filling each cup 2/3 full. Sprinkle with sugar.
  4. Bake at 375 degrees for 20 to 25 minutes.
  5. Cool in pan.

NOTE: Tastes great. I wanted to make this recipe because of all the rave reviews (this is the Macy’s Blueberry Muffin recipe made with strawberries instead). It tastes great, is moist and delicious, but.. meh. I think New Englanders are easily pleased. There used to be an old muffin store in downtown Chicago in the 1980s.. they made the best muffins. They went out of business, I forgot the store’s name, but… I am still looking for THAT recipe.

Fresh Strawberry Muffins (12)

Yield: 12 muffins

Ingredients:

1/2 cup butter
1 1/2 cups sugar (or 1 c sugar if berries are very sweet)
2 large eggs
2 cups flour
2 tsp baking powder
1/2 tsp salt
2 1/2 cups strawberries
1/2 cup milk
1/4 c sugar for topping

Instructions:

  1. Cream butter and sugar. Add eggs and mix to incorporate.
  2. Sift dry ingredients together. Add to creamed mixture alternately with milk. Gently fold in strawberries.
  3. Spoon into paper-lined muffin pan, filling each cup 2/3 full. Sprinkle with sugar.
  4. Bake at 375 degrees for 20 to 25 minutes.
  5. Cool in pan.

Bourbon Biscuits

My mom loves these biscuits, she used to eat them growing up in India. They are not very available here in the U.S. I hope this recipe is close to her memory of the cookies.

From: Nic Cooks

Homemade Bourbon Biscuits (makes 40 ish)

Biscuit:

300g plain flour
75g cocoa powder
1 tsp baking soda
pinch salt
125g unsalted butter
150 raw caster sugar plus extra for dusting (blended white sugar)
1 egg
50g golden syrup (or palm syrup)

Chocolate Filing:

200g dark chocolate
100g cooking cream (whipping cream)

DIRECTIONS:

BISCUIT:

  1. Preheat the oven to 170C (325F).
  2. Put the flour, cocoa powder bicarbonate soda and salt into a food processor and whiz to combine.
  3. Add the butter and continue to blend until combined. It will start to look like fine breadcrumbs.
  4. Add the sugar and whiz again.
  5. In a separate bowl, lightly beat the egg then add the golden syrup and continue to beat until mixed.
  6. Add the egg mixture to the food processor and whiz until the mixture starts to form a dough.
  7. Tip the mixture out onto a clean surface and knead briefly to form a dough. place in the fridge to rest for at least an hour.
  8. Roll the dough between two pieces of baking paper or cling wrap/film until it is about 2-3 mm thick. The dough is fairly delicate so this has to be done carefully but the thinner they are the crispier the biscuit will be.
  9. Using a 30cm ruler, cut out lengths of dough to the width of the ruler. Then cut into rectangles about 7cm long. This sounds like an arduous job but if the biscuits are not the same size they won’t look very good when they are sandwiched together
  10. Lay the rectangles on a non-stick baking tray or silicone mat. Using a skewer, prick ten holes (five each side) along the long edges of each biscuit to give that authentic bourbon look. The real biscuits also have the name written on them but my skills didn’t stretch to that.
  11. Re-roll any dough scraps and continue until all dough has been used up. This amount of dough makes about 40 biscuits so you will probably have to bake in batches.
  12. Bake for 12 minutes at 170C (325F). Once cooked remove from the tray immediately and lay on a sheet of baking paper on a hard, flat surface to cool. This will ensure that any biscuits that have curled during baking cool flat. While they are still warm sprinkle with a little of the leftover caster sugar.

FILLING:

  1. While the biscuits are cooling make the filling.
  2. Melt the chocolate then stir in the cream, place in a piping bag to cool slightly or do what I did and use a sandwich bag and snip a tiny bit off the corner.
  3. Match the biscuits into evenly sized pairs. Pipe the chocolate onto the bottom of one biscuit then top with a second biscuit. Push down gently so they stick but not too hard so the filling doesn’t burst out of the edges.
  4. Allow to cool then eat. They taste better the following day.

 

Alternate Recipe here: http://www.thelittleloaf.com/2012/05/07/real-bourbon-biscuits/

And here: http://theenglishkitchen.blogspot.com/2012/08/real-bourbon-biscuits.html

And here: http://www.mrsbishopsbakesandbanter.co.uk/2015/06/homemade-bourbon-biscuits-recipe.html

 

Maryetta’s Oatmeal Bread

I just want the one loaf, so I’m making a third of the original recipe.

INGREDIENTS:

1 1/3 c boiling water
1 c rolled oats
2 c all purpose flour (maybe a 1/2 c or so more)
2 tsp yeast
1.5 tsp salt
3 tsp oil
3 tbsp molasses

DIRECTIONS:

  1. Pour boiling water over oatmeal in large bowl. Leave to cool.
  2. Add 1/2 c flour and yeast.
  3. LET RISE uncovered until doubled in bulk.
  4. Punch down and add salt, oil, molasses, and remaining flour for stiff dough.
  5. Knead for 10 min to make a smooth, pliable, firm dough. DO not knead too much.
  6. Form dough into loaves. Place into buttered 9 x 5 x 3 in loaf tin. (I used a metal nonstick pan)
  7. LET RISE uncovered until doubled in bulk.
  8. Bake 350 F for 40-60 min. (Mine was done in 40 min)
  9. Cool completely before slicing.
  10. Enjoy!