This is my kind of Pizza. None of that stodgy pizza bread.
Tag Archives: BREAD
Cloud Bread – substitute for Bread
Here’s what you’ll need:
* 3 eggs, separated
* ⅛ teaspoon cream of tartar
* 3 tablespoons softened cream cheese or Greek yogurt
Here’s what you’ll do:
# Preheat oven to 300°F/150°C.
# Separate the eggs into two bowls.
# Add the cream of tartar to the egg whites and whip into stiff peaks.
# Add the cream cheese or yogurt into the yolks and mix until combined.
# Fold half of the egg whites into the yolks until just combined. Add the rest and fold again until incorporated.
# Line a baking sheet with parchment paper and place six dollops of the mixture on the tray (about ½ cup each).
# Spread out the circles with a spatula to about ½-inch thick.
# Bake for 30 minutes or until golden.
# Allow to cool for at least 1 hour.
# Enjoy with your favorite toppings!
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Granny’s Old-Fashioned Bread Pudding with Vanilla Sauce
Granny’s Old-Fashioned Bread Pudding with Vanilla Sauce• 4 cups (8 slices) cubed white bread
• 1/2 cup raisins
• 2 cups milk
• 1/4 cup butter
• 1/2 cup sugar
• 2 eggs, slightly beaten
• 1 tablespoon vanilla
• 1/2 teaspoon ground nutmegSauce Ingredients:
• 1/2 cup butter
• 1/2 cup sugar
• 1/2 cup firmly packed brown sugar
• 1/2 cup heavy whipping cream
• 1 tablespoon vanilla
Directions for Pudding:
Heat oven to 350°F. Combine bread and raisins in large bowl. Combine milk and 1/4 cup butter in 1-quart saucepan. Cook over medium heat until butter is melted (4 to 7 minutes). Pour milk mixture over bread; let stand 10 minutes.
Stir in all remaining pudding ingredients. Pour into greased 1 1/2-quart casserole. Bake for 40 to 50 minutes or until set in center.
Directions for Sauce:
Combine all sauce ingredients except vanilla in 1-quart saucepan. Cook over medium heat, stirring occasionally, until mixture thickens and comes to a full boil (5 to 8 minutes). Stir in vanilla.
To serve, spoon warm pudding into individual dessert dishes; serve with sauce. Store refrigerated -Fashioned Bread Pudding with Vanilla Sauce
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Cafe Sevilla’s Albondigas (Meatballs)
Cafe Sevilla’s Albondigas (Meatballs)
2 tablespoons olive oil
2 cups minced onion, from about 1 large onion
4 ounces roasted garlic, puréed (about 1/3 cup), see Note
About 1/2 cup (3/4 ounce) chopped fresh basil leaves
About 1/2 cup (3/4 ounce) chopped fresh cilantro
1 tablespoon dried oregano
1 tablespoon Spanish paprika
1 tablespoon kosher salt
1 tablespoon freshly ground black pepper
2 eggs
1 cup plain bread crumbs
1 pound ground pork
1 pound ground beef
1 cup grated Manchego or Parmesan cheese
Chopped parsley, for serving
In a sauté pan heated over medium heat, combine the olive oil and onions, cooking the onions until they soften and become translucent, 6 to 8 minutes. Remove from heat and place the onions in a large mixing bowl.
To the bowl, add the roasted garlic, basil, cilantro, oregano, paprika, salt and pepper, stirring to combine. Set the mixture aside until the onion has cooled to room temperature.
To the cooled onion mixture, stir in the eggs and bread crumbs, then the ground pork, beef and cheese, mixing with your hands until uniform and fully combined.
Divide the mixture into 36 meatballs, each about one-fourth cup. The meatballs may be covered and refrigerated at this point up to 3 days before cooking.
To cook the meatballs, heat the oven to 375 degrees. Spread the meatballs out onto foil- or parchment-lined baking sheets, spacing them an inch or so apart for even cooking.
Cook the meatballs until firm and golden and a thermometer inserted reaches 165 degrees, 15 to 20 minutes. Rotate the baking sheets halfway through cooking for even heating and coloring. Serve garnished with parsley.
Serves 10-12
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Did You Know – 07/21/2015
1. A bee sting is acidic and a wasp sting is Alkali. To treat a sting by one of these you should use the opposite type of chemical. Bee stings needs to be neutralised with sodium bicarbonate and wasp stings are alkaline and can be treated with vinegar!
2. The evergreen tree family includes mango, pistachio, cashew, and poison ivy.
3. Apart from humans the animal most likely to suffer from leprosy is the armadillo
4. The original flight by Wilbur Wright in 1903 was 75ft shorter than the wingspan of a Boeing 747.
source
5. On July 7, 1928, sliced bread was first put on sale to the public by the by the Chillicothe Baking Company of Chillicothe, Missouri, USA.
In 1943, the US imposed a ban on sliced bread as a wartime conservation measure. The ban was rescinded after only seven weeks.
The Ancient Egyptians used to pay workers in bread and beer but the use of “dough” in English as slang for “money” dates back only to 1851.
6.Threefold coincidence relating to apples
On June 29, 1975, Steve Wozniak tested the first working prototype of his Apple I computer.
On June 29, 2007, Apple Inc released the iPhone, their first mobile phone.
June 29, 2015, sees the first night of a new production of Rossini’s apple-related opera William Tell at the Royal Opera House.
Also
Research in 2005 reported that mice fed concentrated apple juice perform better in mazes.
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Triple Chocolate Banana Bread
Recipe
1½ cups flour
½ cup cocoa powder
1 teaspoon baking soda
½ teaspoon baking powder
½ cup butter
¼ cup brown sugar
½ cup white sugar
2 eggs
4 small bananas, mashed (approx. 1⅓ cups)
½ cup chocolate chips
Topping
¼ cup half & half
2 tablespoons brown sugar, packed
1 teaspoon butter
½ teaspoon vanilla
6 tablespoons chocolate chips
Instructions
Preheat oven to 350 degrees. Grease & flour a 9×5 loaf pan.
Combine flour, cocoa powder, baking soda and baking powder in a large bowl. Set aside.
Cream butter and sugars together until fluffy. Stir in eggs and bananas. Add banana mixture and chocolate chips to flour mixture. Stir just until combined.
Bake 50-60 minutes, or until a toothpick comes out clean.
Topping
Heat half & half and brown sugar over medium heat until brown sugar has dissolved and tiny bubbles start to form on the edges. Stir in vanilla and butter until melted and turn off heat. Add chocolate chips and do not stir, let sit 2-3 minutes.
Whisk chocolate chips until smooth. Cool completely and drizzle over bread.
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