Cell/Office 01-215-801-5540

In a separate bowl, combine the flour, sugar, salt and baking soda. Cut in butter to form a coarse pebble mixture. Remove about 2 cups of this mix to be used as topping.

Whisk the eggs and buttermilk together. Add the egg mixture to the dry ingredients and stir only until combined.

Spray a lipped sheet tray with oil spray and pour batter into tray and smooth top.

Spread the apple mixture over the top of the batter and sprinkle with reserved flour mixture

Bake for 35 minutes or until a tester comes out clean.

Top of the Document

Apple fritters

Recipe By: Chris Koch

Serving Size : 6

Categories : Baked Goods C -- American South

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 Ea Eggs

1/2 C Milk

1 C Sugar

2 Tsp Baking Powder

3 C Flour

1/2 Tsp Salt

1/2 Tbsp Nutmeg

3 Ea Macintosh Apples

Vegetable oil for frying

1/2 cup powdered sugar

Place the oil in a large heavy pot

Slowly bring the oil for frying to 350F while making the batter

To make the batter, begin by whisking the eggs and milk together in a large mixing bowl.

In a separate bowl, combine the sugar, baking powder, flour, salt and nutmeg.

Add the flour mix to the egg mix and blend well.

Peel, core and dice the apples and add them to the mixture. Stir to distribute evenly. The batter should be very thick

Using an ice cream scoop or a pair of large spoons, begin adding portions of the batter to the hot oil. Turn the fritters often to cook evenly. Cook time will vary based on size of fritter made--about 3 minutes total frying time - or until browned and any bubble leaving the fritters are few and small.

Drain on paper and dust with powdered sugar

_top

Apple Ginger Bread

Recipe By: Chris Koch

Serving Size : 12

Categories : Baked Goods C -- American - NW

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/4 Cups Flour

1 Teaspoon Kosher Salt

1/2 Teaspoon Baking Soda

1/2 Cup Sugar

1/2 Cup Vegetable Oil

2 Each Eggs

2/3 Cup Applesauce

1/4 Cup Buttermilk

2 Tablespoons Ginger Root -- grated

1/2 Cup Golden Raisins

1/2 Cup Pecans -- chopped

1/2 Cup Powdered Sugar

1 Tablespoon Cream Cheese

1 Tablespoon Lemon Juice

1/2 Teaspoon Lemon Zest

1 Pinch Salt

Preheat the oven to 325°

Combine the flour, salt and baking soda in a large bowl.

In another bowl with a hand mixer, or in a stand mixer, whisk together sugar, oil and eggs until the sugar dissolves.

Add the applesauce, buttermilk and ginger to the mixer and combine well.

Fold the wet ingredients into the dry ingredients. Add the raisins and pecans and blend well.

Spray a 5 x 9" loaf pan, pour the batter into the pan and bake about 55-60 minutes or until tester comes out clean.

Remove the loaf from the oven, cool for 10 minutes in the pan on a rack. Remove the loaf from the pan, cool completely.

Whisk the powdered sugar, cream cheese, lemon juice, zest and salt to create a glaze. Pour this glaze over the loaf of bread.

Yield:

"1 Loaf"

Top of the Document

Apple streusel cake

Recipe By: Chris Koch

Serving Size : 12

Categories : Baked Goods Brunch/breakfast

C -- American - NE

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

Streusel Mix

1 cup Light brown sugar

1 cup Chopped apples

1 cup Sliced almonds

1/4 cup flour, all-purpose

1 teaspoon Ground cinnamon

3 tablespoons Butter -- Melted

For cake

2 cups flour, all-purpose

1 Teaspoon Baking powder

1 teaspoon Baking soda

4 ounces Butter -- Softened

1/2 cup Sugar

3 each Eggs

1/2 teaspoon Vanilla extract

1/3 cup Orange juice

For glaze

1/2 cup Confectioners sugar

2 1/2 teaspoons Orange juice

Preheat the oven to 350°. Grease a 10 in. tube pan. This is also known as an angel food cake pan.

In a large bowl, combine the light brown sugar, apples, almonds, flour, ground cinnamon and butter. Cut together with a pastry knife. Set aside. This will be added to the cake 1/2 at a time at two different stages- plan ahead and don't use too much at each stage.

To prepare the cake, combine all of the dry ingredients together.

In a stand mixer bowl with paddle attachment, cream the butter and sugar together until light and fluffy. Add one egg at a time, beat well after each egg is added.

Set mixer to low, beat in flour gradually; add the vanilla and orange juice

Spoon 1/2 of the batter in to the tube pan, sprinkle with 1/2 of the streusel mix

Spoon the remaining batter over the streusel mix.

Bake for fifteen minutes, remove the cake from the oven, sprinkle the top with the remaining mix, and return the cake to the oven and bake for another 30 to 35 minutes. Insert a toothpick to test doneness -- should come out clean.

Transfer the pan to wire rack and cool completely

Combine confectioners’ sugar and orange juice, mix well. Turn cake out onto serving plate, with streusel layer on top. Drizzle with glaze and serve.

Top of the Document

Aunt Hattie's Biscuits

Recipe By: Chris Koch

Serving Size : 8

Categories : Baked Goods C -- American South

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 1/2 cups flour, all-purpose

2 tablespoons Baking powder

2 teaspoons Sugar

1 teaspoon Salt

6 fluid ounces Shortening -- lard preferred

6 fluid ounces Milk

Preheat the oven to 450°

Sift all the dry ingredients together over a sheet of parchment paper. Center the ingredients in the paper and lifting the edges, transfer the dry ingredients to a bowl or to the food processor.

Cut in shortening. If using a processor, use the pulse mode. If making by hand, use a fork or pastry knife. It is important to leave pieces of shortening in the dough. As the dough cooks, the shortening melts creating air pockets and thus creating flake in the final product. Pulse in the milk to form the dough.

Remove the dough to a work surface and knead a few times. Form a ball or rectangle and then roll dough 3/4 inch thick. Using a biscuit cutter or glass, cut into rounds, place on lined baking sheet as close together as possible, bake for 10-12 minutes

To make square biscuits, roll dough into rectangle and using a knife or pizza wheel cut into desired squares and bake.

Yield:

"16 each"

Top of the Document

Bakery style French baguettes

Recipe By: Chris Koch

Serving Size : 8

Categories : Baked Goods C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

To create sponge

1/4 Teaspoon Active dry yeast

6 Ounces by Weight Warm water -- 110 to 115 °

6 Ounces flour, all-purpose

For the dough

3/4 Teaspoon active dry yeast

4 Ounces Room temperature water

10 Ounces flour, all-purpose

1 Teaspoon Salt

1 Each Egg white

1 Tablespoon Water

To create the sponge, combined the yeast, water, and flour in a bowl and stir together with a wooden spoon to form a thick batter. Scrape down the bowl with a rubber spatula, cover with plastic wrap and punch a couple of holes in the plastic wrap with a paring knife. Let stand at room temperature.

After four or five hours, a sponge should be doubled in size and pitted with tiny bubbles. Continue to allow the dough to stand until a depression forms of the center, which should take two to three hours longer

Transfer the sponge to stand mixer bowl with a dough hook attached. Add the yeast and 4 oz. of water. Combine a low speed for about 30 seconds

Gradually add the flour until a ball forms. Continue to knead the dough for fourteen minutes adding water a teaspoon at a time if needed

Test to determine if adequately kneaded by performing the windowpane test. Well-kneaded dough can be stretched into a nearly translucent membrane

Gather dough into a ball, return it to the bowl, and cover with plastic wrap. Let rise until doubled -- about 1/2 hours

Punched down and divide into two

Form the dough into a torpedo shape, fold the top to the center, fold the bottom to the center, pinch the seam closed

Place the dough on a lined baking sheet seam down (under). With a razor blade make slits along the length

Repeat with second piece of the dough. Cover with clean kitchen towel, slide sheet in to garbage bag closed tightly, refrigerate for twelve hours

Preheat oven to 500°, place baking stone on lowest rack in the oven. Place a lipped baking sheet on the bottom of the oven

Remove dough from refrigerator and let stand covered for 45 minutes. Remove plastic bag and let stand for fifteen minutes more

Brush dough with an egg wash, place dough on baking stone, mist cabinet, pour simmering water into sheet tray.

After ten minutes, rotate loaves, bake to internal temperature of 205 °, cool for 30 minutes

Yield:

"2 loaves"

_top

Banana Nut Bread

Recipe By: Chris Koch

Serving Size : 14

Categories : Baked Goods C -- American South

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 cups flour

1/4 teaspoon baking powder

1 teaspoon baking soda

1/2 teaspoon salt

1/3 cup shortening

2/3 cup sugar

3/4 teaspoon grated lemon peel

2 each eggs -- beaten

1 1/4 cups banana pulp

1/2 cup nutmeat

Grease a 5 x 9 loaf pan and set aside

Sift the flour, baking powder and soda, salt together

In a stand mixer with whip attachments, cream the shortening, sugar and lemon peel until fluffy. Change to blade/paddle attachment

Beat in the eggs and banana pulp into the shortening mixture.

Beat dry ingredients into the egg mixture in thirds; remove the bowl from the mixer

Fold in the nuts

Pour the batter into the greased pan, bake at 350° about 1 hour or until tester comes out clean

Cool and slice

Top of the Document

Banana Nut Cake

Recipe By: Chris Koch

Serving Size : 12

Categories : Baked Goods

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/2 cups flour, all-purpose

2 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup shortening

1 1/4 cups sugar

2 each eggs

1/2 cup nuts -- chopped

1 teaspoon vanilla

1/4 cup milk

1 cup banana -- mashed

Preheat oven to 375° and prepare 2 - 9" cake pans with oil and flour

Sift the flour, baking powder and soda and salt together

Cream shortening and sugar until fluffy. Add eggs one at a time to combine.

Add nuts, vanilla and milk. Blend well.

Stir in the flour in thirds. Stir only long enough to combine each addition.

Divide the batter between pans, bake for 25 minutes or until tester comes out clean.

Cool and frost with favorite flavor

Top of the Document

Beignets

Recipe By: Chris Koch

Serving Size : 50

Categories : Baked Goods Brunch/breakfast

C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3/4 Cup Warm water

1 Teaspoon Active dry yeast

1 Teaspoon Sugar

1/2 Cup Milk

1/3 Cup Sugar

1 Each egg -- Lightly beaten

2 Tablespoons Unsalted butter -- Melted

2 Teaspoons Vanilla extract

1/2 Teaspoon Kosher salt

4 Cups flour, all-purpose

Combine warm water, yeast and sugar. Stir to dissolve the yeast and let proof for 10 minutes

Add the milk, sugar, egg, melted butter, vanilla and salt. Stir to combine

Stir in the flour 1 c. at a time to form dough. Place dough in greased bowl. Cover with plastic wrap and refrigerate overnight.

Remove dough from refrigerator and let rest at room temperature for ten minutes. Roll out the dough to 1/4 in. thickness cut into desired shapes Deep fry at 350°until golden brown

_top

Buttermilk biscuits

Recipe By: Chris Koch

Serving Size : 4

Categories : Baked Goods C -- American South

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups flour, all-purpose -- measure after sifting

3 1/8 teaspoons baking powder

3/4 tablespoon kosher salt

3/8 cup lard -- chilled and cubed

1 cup buttermilk

2 3/8 tablespoons butter -- melted

Preheat the oven to 450°

Combine the flour, baking powder and salt and whisk to mix well

Cut the lard into the dry - 1/2 of the lard is well blended and the other 1/2 is in large pieces about 1/2". The larger pieces of lard will produce the flake in the biscuits.

Quickly stir in the buttermilk. Turn out onto a floured board and knead 8-10 times

With hands, flatten the dough to an even thickness of 3/4 inch. Dock the dough with a fork at 1/2" intervals

Lightly flour a biscuit cutter and stamp out rounds without twisting the cutter. Cut as close as possible. Place on parchment lined sheet tray. Do not reroll scraps - arrange the scraps around the edge of the baking sheet

Place on the center rack and bake for 10-12 minutes checking after 6 minutes and turning tray if necessary.

Remove from oven and brush with melted butter

Yield:

"12 each"

_top

Cinnamon caramel rolls

Recipe By: Chris Koch

Serving Size : 12

Categories : Baked Goods

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

For rolls

1 1/2 cups milk

6 ounces sugar

8 ounces butter -- softened

1/4 cup cornmeal

1 1/2 teaspoons salt

5 1/4 cups flour

4 1/2 teaspoons yeast -- 2 packages

2 each eggs -- beaten

1 1/2 teaspoons ground cinnamon

For caramel

2 cups brown sugar

1/2 cup milk

4 ounces butter

6 ounces pecans -- chopped

In a heavy sauce pan, combine milk, 1/2 of the sugar, 1/2 of butter, cornmeal, salt and 6 tablespoons of water. Bring to a boil, reduce to simmer and cook for 10 minutes. Remove and keep warm

In a stand mixer with paddle attachment, combine 1 1/4 cups of flour and yeast. Beat in the eggs. Add the mixture from the sauce pan, then gradually add the remaining flour. Switch to dough hook and knead for 12 minutes.

Transfer the dough to a greased bowl, cover with plastic wrap and let rise for 2 hours or until doubled

Grease a baking dish to tray with lip.

In a heavy saucepan, combine the brown sugar, milk, butter and cook over medium high heat for about 8 minutes

In a small bowl, combine the remaining sugar, butter and cinnamon into a paste

Roll the dough out into a large rectangle. Spread the paste over surface and roll up jellyroll style

Pour the caramel into the baking pan and sprinkle with pecans

Slice the roll into 12 pieces and arrange on top of caramel. Cover with plastic wrap and let rise until doubled, about 1 hour.

Preheat the oven to 350°. Bake the rolls in the lower third of the oven for 45 minutes. Remove, cool for one minute and turn pan over to remove the rolls.

_top

Classic Dinner Rolls

Recipe By: Chris Koch

Serving Size : 24

Categories : Baked Goods

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 cups flour, all-purpose (4 to 4 1/2 cups)

1/4 cup sugar

2 packages Fleischmann's® Active Dry or Rapid Rise Yeast

1 1/2 teaspoons salt

3/4 cup warm milk (105º to 115ºF)

1/2 cup warm water (105º to 115ºF)

1/3 cup butter or margarine -- softened

2 eggs

Poppy or sesame seeds -- optional

In large bowl, combine 1 1/2 cups flour, sugar, undissolved yeast and salt. Gradually add warm milk, warm water and butter to dry ingredients; beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1 egg and 1/2 cup flour; beat 2 minutes at high speed, scraping bowl occasionally. With spoon, stir in enough remaining flour to make soft dough. Grease top; cover tightly with plastic wrap and refrigerate 2 to 24 hours.

Remove from refrigerator; punch dough down. Remove dough to lightly floured surface. Shape as desired (directions follow).

Place rolls, about 2 inches apart, on greased baking sheets (or other pans as directed below). Cover; let rise in warm, draft-free place until doubled in size, about 20 to 40 minutes.

Beat remaining egg; brush on rolls. If desired, sprinkle with poppy or sesame seed. Bake at 375ºF for 15 to 20 minutes or until golden brown. Remove from sheets or pans; cool on wire racks.

Makes 1 1/2 to 2 dozen rolls.

++++++++++++++++++++

Roll Shapes

Pan Rolls: Divide dough into 18 equal pieces. Roll each piece into ball. Place nine balls in each of two greased 8-inch round baking pans.

Lucky Clovers: Divide dough into 18 equal pieces. Roll each piece into ball. Place in 18 greased 2 1/2-inch muffin pan cups. Let rise as directed. Just before baking: with scissors, snip each roll in half, then in quarters, cutting almost through to bottom of roll.

Crescents: Divide dough in half. Roll each half to 16-inch circle. With sharp knife, cut each into 12 pie-shaped wedges. Roll up tightly from wide end. Place rolls, with points down, on greased baking sheets. Curve ends slightly to form crescents.

Knots: Divide dough into 24 equal pieces. Roll each piece to 9-inch rope. Tie loose knot in center of each rope.

Coils: Divide dough into 24 equal pieces. Roll each piece to 9-inch rope. Coil each rope and tuck end under coil.

Twists: Divide dough into 24 equal pieces. Roll each piece to 12-inch rope. Fold each rope in half and twist three to four times. Pinch ends together to seal.

Wreaths: Roll ropes to 16-inches. Fold each rope in half and twist seven to eight times. Form into rings and pinch ends together to seal.

Clover Leaf: Divide dough into 18 equal pieces. Divide each again into three equal pieces; roll into balls. Place three balls in each section of 18 greased 2 1/2-inch muffin pan cups.

Posy Rolls: Divide dough into 24 equal pieces. Roll each piece to ball. Let rise as directed. Just before baking: with scissors, make six snips, 3/4-inch deep, around perimeter of each ball.

Figure 8 Rolls: Divide dough into 24 equal pieces. Roll each piece to 12-inch rope. Form each rope into ring and pinch ends to seal. Twist once at center to make "8."

Twin Roll-Ups: Divide dough in half. Roll each half to 22- × 6-inch rectangle. Brush each with 1 tablespoon butter, melted. Roll up lengthwise, as for jelly roll. Pinch seam to seal. With sharp knife, cut each into nine pieces. Place 2 inches apart on greased baking sheets. With back of knife, make deep crease (almost to bottom of pan) in center of each roll. Let rise as directed. Just before baking, crease again.

Fan Tans: Divide dough into three equal pieces. Roll each piece to 9-inch square. Brush with 3 tablespoons butter, melted. With sharp knife, cut each square into six strips. Make three stacks (6 strips each). Cut each stack into six (about 1 1/2-inch) pieces. Place fan tans, cut sides up, in 18 greased 2 1/2-inch muffin pan cups.

Mini Subs: Divide dough into 24 equal pieces. Roll each piece to 3-inch circle. Roll up each circle as for jelly roll; pinch seam to seal. Taper ends by gently rolling back and forth. Let rise as directed. Just before baking, with sharp knife, make three diagonal slashes on each roll.

Yield:

"24 rolls"

_top

Coffee cake muffins

Recipe By: Chris Koch

Serving Size : 12

Categories : Baked Goods Brunch/breakfast

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

vegetable oil spray

1/4 cup brown sugar, packed

1/4 cup chopped pecan

1 teaspoon ground cinnamon

1 1/2 cups flour, all-purpose

1/2 cup sugar

2 teaspoons baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

1 each egg

3/4 cup milk

1/3 cup applesauce

1/2 cup confectioner's sugar

1 tablespoon milk

1 teaspoon vanilla extract

Preheat to 400°, grease muffin tins place paper cups in tins

Combine the brown sugar, pecans and cinnamon, set aside

In a large mixing bowl, combine the flour, sugar, powder, soda and salt.

In another bowl, beat the eggs, milk and applesauce.

Stir the dry ingredients into the wet ingredients

Fill each of the cups 1/4 full, top with 2 tbl nut mixture and top with batter, sprinkle with nut mixture

Bake for 22-24 minutes, cool for 5 minutes, transfer from pan to rack to cool completely

Combine, confectioner's sugar, milk and vanilla, spoon over muffins.

_top

Cornbread

Recipe By: Chris Koch

Serving Size : 8

Categories : Baked Goods C -- American South

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups flour, all-purpose

2 tablespoons baking powder

1 teaspoon salt

2 cups yellow cornmeal

1/2 cup sugar

2 cups milk – more or less

2 each egg

1 cup butter, unsalted -- melted

Preheat to 400°, grease an iron skillet with bacon drippings or butter or lard

In a large mixing bowl whisk together the flour, baking powder, salt, cornmeal and sugar

In a separate bowl, whisk the milk and eggs.

Cut the melted butter into the dry to resemble a meal texture. Beat in the egg mix until just combined (batter will be thin). Add additional milk if too thick.

Pour the batter into the skillet and bake in middle of oven until golden 30-40 minutes or until toothpick come out clean

Cool on rack in pans 10 minutes, remove and cool completely on racks

_top

Crackling corn bread

Recipe By: Chris Koch

Serving Size : 24

Categories : Baked Goods C -- American - SE

C -- American South

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 pounds Smoked bacon -- Diced

3 cups Yellow cornmeal

1 1/2 cups flour, all-purpose

1/4 cup Sugar

1 1/2 tablespoons Baking powder

1 1/2 teaspoons Kosher salt

3 cups Milk

4 1/2 each Eggs -- Lightly beaten

4 1/2 tablespoons Bacon drippings

milk as needed

Preheat the oven to 400°

In a cast iron skillet, cook the bacon until very crispy, remove the bacon, drain on paper towels, reserved the dripping

Add 2 tbsp. of dripping back to the pan

In a large bowl combine cornmeal, flour, sugar, baking powder and salt. In a separate container (bowl), combine the milk, eggs, and 2 tbsp. bacon dripping. Stir the dry into the wet only to combine. Batter will be thin. Add milk if necessary

Fold in the cooked bacon and pour the batter into the skillet. Bake for about 30-40 minutes.

Top of the Document

Cuban bread

Recipe By: Chris Koch

Serving Size : 0

Categories : Baked Goods C -- Caribbean

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 package yeast

2 cups warm water

1 1/4 tablespoons salt

1 tablespoon sugar

6 cups flour -- may need a cup or more over

Dissolve yeast in water, add salt, sugar and stir.

Add flour, one cup at a time beating with wooden spoon, until all the flour has been added and knead to make smooth dough.

Form ball and grease a bowl, add the ball of dough, cover and rise to double.

Divide into 2 pieces and form into boulles

Sprinkle baking sheet with cornmeal and place boulles on top, slash tops, let rise for 5 minutes, brush top with water.

Place in COLD oven with a pan of boiling water, set to 400° and bake for 40-45 minutes.

(can divide dough in 4 pieces and bake for only 25-30 minutes)

_top

Daufuskie Island Blueberry Biscuits

Recipe By: Chris Koch from Sallie Ann Robinson

Serving Size : 6

Categories : Baked Goods Brunch/breakfast

C -- American - SE

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/2 teaspoon salt

1/2 cup sugar

2 teaspoons baking powder

2 cups flour, all-purpose

1/4 stick margarine -- or butter

6 ounces blueberries -- fresh or frozen

1/2 cup whole milk

In a large mixing bowl, whisk together the salt, sugar, baking powder and flour. Cut in the margarine

Slowly fold in the blueberries and milk, stirring gently just to the point of combining

Form batter into 1-inch balls and arrange on a greased cookie sheet

Bake 18 minutes in preheated 350° oven or until golden brown

Top of the Document

Danish dough

Recipe By: Chris Koch

Serving Size : 12

Categories : Baked Goods Brunch/breakfast

C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/3 Cup Warm milk

1 Tablespoon Active dry yeast

4 Each Eggs

1 Teaspoon Vanilla extract

4 cups flour, all-purpose

1/2 cup Sugar

1 1/2 Teaspoons Salt

1 cup Butter -- Softened

Sprinkle yeast over warm milk and stir to dissolve. Let stand for ten minutes or until foam forms

Place yeast mixture into stand mixer bowl with paddle attachment. Beat in eggs and vanilla at low speed

Combine dry ingredients, add to a mixture 1 c. at a time. Switch to dough hook

Add butter 1 tbsp. at a time. Knead dough for five minutes on medium speed

Transfer the dough to a buttered bowl: cover with plastic wrap let rise for two hours. (Will not double)

Roll out dough or press dough with fingers. Cover with filling. Roll up jelly roll style. Slice 3/4 inch slices

Lay on parchment covered baking sheet. Bake at 350° for 20 to 25 minutes

_top

Dark Chocolate Tart Dough

Recipe By: Chris Koch

Serving Size : 16

Categories : Baked Goods C -- Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Cup Flour

1/2 Cup Cocoa Powder

1/3 Cup Sugar

2 Teaspoons Instant Espresso Powder

1/4 Teaspoon Salt

4 Ounces Butter -- chilled and cubed

1 Each Egg Yolk

1 Tablespoon Ice Water

In a food processor, combine the flour, cocoa, sugar, espresso powder and salt. Pulse to combine

Pulse in the butter

Cut in egg yolk and water

Turnout on work surface, Fraisage (smear) to form dough, gather in ball, press into disk, wrap and refrigerate

Press into pan, dock, freeze for 15 minutes. When baking the crust for a pie, the amount of bubbling in the crust can be reduced or eliminated by docking the crust. Prepare the dough and transfer to the pie or tart pan. Using a fork, poke holes through the crust to the pan every 1/2" or so all over the crust.

Bake at 350° for 15-18 minutes

Yield:

"1 10" Tart"

Top of the Document

Easy Crepes

Recipe By: Chris Koch from Bob Munnich

Serving Size : 12

Categories : Baked Goods Brunch/breakfast

C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

14 ounces milk

2 cups AP flour

5 each egg

2 tablespoons oil

Beat the eggs and blend the milk and oil together.

Blend in the flour until no lumps are present and let sit for 10 minutes.

Heat a crepe pan or non-stick pan over medium heat. Add enough oil to pan to coat bottom, pour off excess or use oil spray to lubricate the bottom of the pan

Place 1/4 cup of batter in pan, and quickly swirl to coat the bottom of the pan.

Cook until surface solidifies, flip, cook 20 sec longer

Should have little to no browning

Yield:

"12 each"

_top

Flour Tortilla

Recipe By: Chris Koch

Serving Size : 12

Categories : Baked Goods C -- American - SW

C -- Mexican

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 cups Flour, All-Purpose

2 1/4 teaspoons Salt

3 teaspoons Baking Powder

3/4 cup lard

2 1/4 cups Warm Water

Place the flour, salt and baking powder in a large mixing bowl. Cut in the lard then mix in the water. Knead to form dough.

Form into balls, cover and rest for 30 minutes. 16 balls for 4" tortilla; 8 balls to make 8" tortilla

Roll or press the balls flat, cook on hot dry skillet for 1 minute, turn, cook for 1 minute, continue until lightly browned and charred in spots

Yield:

"18 each"

Top of the Document

Grissini

Recipe By: Chris Koch

Serving Size : 32

Categories : Baked Goods C -- Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup warm water

2 teaspoons sugar

2 1/4 teaspoons Active dry yeast

1/4 cup Olive oil

2 1/2 cups flour, all-purpose

1/2 cup Semolina flour

2 teaspoons Salt

Dissolve the sugar and yeast in the warm water and let stand for ten minutes until foam appears. Add the olive oil

On a sheet of parchment paper, combine the flours and salt. When you need to add the dry ingredients, fold the parchment over until the corners meet. Pick the parchment up by the corners being careful not to let the dry ingredients pour out the ends.

Transfer yeast mix to stand mixer with dough hook attachment

On medium speed, gradually add the flour by pouring the ingredients out of the end, and knead for ten minutes

Shape dough on cutting board into a 4 in. by 16 in. rectangle. Brush with olive oil, cover with plastic wrap, and let rest for one hour

Preheat oven to 450°. Cut the dough into four equal parts, working with one part at a time. Cover remaining dough with plastic wrap

Coat each quarter with desired topping mix {see below}. Cut each quarter of the dough into 8 equal strips

Holding each strip at each end, gently pull until the length is doubled. Lay the dough on the work surface and rolling out from the center forms strips 14-16 in. long

Place on lined baking sheet, bake ten to twelve minutes until light brown, turning the sticks after six minutes. Cut and roll the next quarter while the other is baking

Variations and toppings:

1/2 tsp. of kosher salt and 1/2 tsp. of coarse black pepper mix together

1 tbsp. of sesame seeds and 1 tbsp. of kosher salt

2 tbsp. grated Parmesan cheese

Italian seasoning mix: used 2 tsp. of this next per quarter - 1 tbsp. dried oregano, 1 tbsp. dried basil, 1 tbsp. dried parsley, 1 tbsp. granulated garlic, 1 tbsp. crushed red peppers, 1 1/2 tsp. dried rosemary, 1 tsp. kosher salt

_top

Irish Soda Bread

Recipe By: Chris Koch

Serving Size : 0

Categories : Baked Goods C -- Irish

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 Cups Flour

2 Tablespoons Sugar

1 Teaspoon Salt

1 Teaspoon Baking Soda

4 Tablespoons Butter

1 Each Egg -- lightly beaten

2 Cups Buttermilk

1 Cup Raisins

1 tablespoon caraway seed

Preheat to 425°, sift the dry ingredients together

Cut the butter into the dry ingredients

Combine the beaten egg and butter milk

Form a well in the flour mix, add the egg/milk and stir to combine. Add the raisins and caraway seeds, mix well

Turn onto floured board, knead for 10 minutes. Shape into boule

Place on peel, cut X into top, transfer to oven, bake until golden about 40 minutes

Yield:

"1 Loaf"

_top

Lemon Nutmeg Pie Dough

Recipe By: Chris Koch

Serving Size : 8

Categories : Baked Goods C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 1/3 cups flour

1 tablespoon sugar

1 teaspoon salt

4 ounces butter -- chilled and cubed

1/2 cup shortening

1 teaspoon lemon zest

1/2 teaspoon nutmeg

3 tablespoons water

1 tablespoon lemon juice

Combine the dry ingredients in a bowl

Cut in butter, cut in shortening

Add water and lemon and form a ball of dough

Fraisage the dough. Here's how:

Remove a small portion, about the size of golf ball. Place on the counter and press your palm down and forward to smear the dough out. Using a bench knife, scraper or back of knife, careful scrape the dough back together and set aside. Continue with all the dough. Form the dough into a disk, wrap in plastic and rest in refrigerator for 30 minutes, roll out as desired.

Yield: "1 pound"

_top

Lemon Shortbread Dough

Recipe By: Chris Koch

Serving Size : 8

Categories : Baked Goods

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 Cups Flour

1/3 Cup Sugar

2 Teaspoons Lemon Zest

1/4 Teaspoon Salt

4 Ounces Butter -- chilled

1 Each Egg Yolk

1 Tablespoon Fresh Lemon Juice

In processor, combine dry, pulse

Pulse in butter to create course meal

Cut in egg yolk and water

Fraisage the dough. Here's how:

Press dough into pan, dock, freeze for 15 minutes

Bake at 350° for 15-18 minutes

Description:

"makes 8 tartlets or 1 10" tart"

_top

Loukoumades

Recipe By: Chris Koch

Serving Size : 24

Categories : Baked Goods Brunch/breakfast

C -- Greek

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 teaspoons yeast

2 cups flour, all-purpose

1 1/2 cups warm water -- 110°

1 teaspoon salt

1 quart oil -- for frying

1 cup honey

1 tablespoon ground cinnamon

8 tablespoons sesame seeds

Mix the yeast into 1/2 cup of warm water in a large measuring cup and let rest for 5 minutes. The mixture should be foamy.

Place the flour in a large bowl. Add 1 cup of warm water to the yeast mix and then add to flour. Stir until a thick paste forms.

Cover with plastic and let rise in a warm place until doubled ( about 2 hours)

Heat oil in large pot, drop spoonfuls of dough into hot oil and fry golden brown, remove and drain on rack

Drizzle with honey, sprinkle with cinnamon and sesame seeds.

Description:

"Dried sweet dumplings (donuts)"

_top

Low fat bran muffins

Recipe By: Chris Koch

Serving Size : 12

Categories : Baked Goods Brunch/breakfast

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup flour, all-purpose

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda

1/2 teaspoon ground cinnamon

2 cups bran cereal

1 1/4 cups milk, 2% lowfat

1/3 cup brown sugar, packed

1 each egg

1/2 cup applesauce

Preheat to 400°. Spray muffin pans with vegetable oil spray.

Mix the flour, baking powder, soda and cinnamon. Whisk to combine

In a separate bowl, combine the bran cereal, milk, sugar, and let stand for 5 minutes to soften

Beat the egg in a small bowl and stir in the applesauce

Combine the egg mixture and cereal mix, add the flour mix and stir to just combine

Spoon into muffin cups and bake for 18-20 minutes

_top

No cholesterol brownies

Recipe By: Chris Koch

Serving Size : 12

Categories : Baked Goods Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 Cups Sugar

1 Cup flour, all-purpose

3/4 Cup Cocoa powder

1 Teaspoon Baking powder

1/4 Teaspoon Salt

3/4 Cup Applesauce

4 Each Egg whites

2 Teaspoons Vanilla extract

2/3 Cup Walnuts -- Toasted

Preheat the oven to 350°. Oil spray an 8 in. square baking dish

Combine the dry ingredients in a bowl

In stand mixer beat egg whites, apple sauce and vanilla. Gradually add dry ingredients

Pour into pan, bake for approximately 40 minutes

Top of the Document

Onion cheese muffins

Recipe By: Chris Koch

Serving Size : 12

Categories : Baked Goods Brunch/breakfast

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups flour, all-purpose

3 teaspoons baking powder

1/4 teaspoon pepper

1 pinch nutmeg

1 1/4 cups milk

1/4 cup butter -- melted

1 each egg

1/4 cup scallions -- chopped

1/4 cup shredded mozzarella cheese

1/4 cup Romano cheese -- grated

1/4 cup parmesan cheese -- shredded

Preheat the oven to 400°, grease muffin cups

Combine the dry ingredients in one bowl. In another bowl, whisk together the milk, eggs and butter.

Combine the dry into the wet until just moistened

Add the scallions, cheese, and combine

Fill cups and bake for 16-18 minutes

Top of the Document

Orange glazed coffee cake

Recipe By: Chris Koch

Serving Size : 12

Categories : Baked Goods Brunch/breakfast

C -- Misc

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1/4 Ounce Active dry yeast

1/4 Cup Water -- Warm

1/2 Cup Milk -- Warm

1/2 Cup Orange juice

1/2 Cup Sugar

1/2 Cup Ricotta cheese

1 Tablespoon Grated orange zest

1/2 Teaspoon Salt

1 Each Egg -- Beaten

3 1/2 Cups Flour

1 Each Egg -- Beaten

1 Cup Powdered sugar

1 1/2 Tablespoons Orange juice

Dissolve the yeast in the warm water with a tablespoon or so of sugar, let rest for five minutes. The mixture should be foamy. This is also known as 'proofing' the yeast

Stir in the warm milk, orange juice, sugar, cheese, zest, salt and eggs

In stand mixer with paddle attachment, beat 2/3s of the flour with yeast mixture

Switch to the dough hook, and add the remaining flour one handful at a time until the dough forms. Continue kneading with the dough hook at medium speed for five minutes

Form a boule (ball), and place in a greased bowl. Cover with plastic wrap and allow to rise until doubled. After the dough has doubled, punched down the dough

Knead the dough briefly (2 minutes), and then divide into three pieces

Roll each piece into a 20 in. rope, and then braid the three pieces together

Coil the rope, tuck in the ends and transfer to a lined baking sheet. Cover with a clean kitchen towel and allow to raise for 30 minutes

Preheat the oven to 425°, egg wash the top of the braid, and bake for 25 to 30 minutes, remove and allow to cool.

Whisk together the powdered sugar and orange juice, drizzle over cooled coffee cake

_top

Parmesan Bread Sticks

Recipe By: Chris Koch Serving Size : 8

Categories : Baked Goods C -- Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 pound frozen Bread Dough -- thawed

1/4 cup Parmesan cheese

1 cup butter -- melted

3 tablespoons granulated garlic

Thaw the dough in the refrigerator per package directions. Dust a work surface with flour and roll out dough to 1/2 inch thick

Brush with butter

Sprinkle on the cheese and granulated garlic

Cut into strips

Bake until golden brown at 400° for 12-15 minutes

Top of the Document

Parmesan Herb Focaccia

Recipe By: Chris Koch

Serving Size : 2

Categories : Baked Goods C -- Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

5 1/2 cups Flour, All-Purpose

2 teaspoons Sugar

2 teaspoons Salt

2 packages Yeast -- 1/4 oz

2 cups Water -- very warm

2 tablespoons Olive Oil

Topping

2 tablespoons Olive Oil

2 cloves Garlic -- minced

4 tablespoons Parmesan Cheese -- grated

2 teaspoons Dried Rosemary

1/2 teaspoon Kosher Salt

1/2 teaspoon Cracked Pepper

In a food processor, combine flour, sugar, salt and yeast - pulse a couple of times to mix

With processor running, add the water and 1 tbl of oil through tube.

When dough forms a ball, process 30 seconds until dough is smooth and elastic

Form boule (ball), grease the bowl and boule, cover with plastic and rest in warm place for 20 minutes.

Preheat to 400°. Line sheet pan with parchment. In small bowl, combine garlic and oil.

Punch down dough, divide into 2 pieces. On floured surface, roll each to 8" rounds. Press dough with fingertips to create dimples.

Brush with garlic-oil mix, sprinkle with cheese, rosemary salt and pepper.

Bake 20-25 minutes or until golden brown.

_top

Pâté à choux

Recipe By: Chris Koch

Serving Size : 6

Categories : Baked Goods C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup water

4 ounces butter

1 cup flour, all purpose

1 pinch salt

5 each eggs

1 each egg

1 tablespoon water

Place the butter, water and salt in a heavy pot, bring to boil

Quickly stir with a wooden spoon and then stir in the flour to combine completely

Continue stirring for a minute or two to form. When a film begins to form on the bottom of the pan, and the dough forms one solid mass when shaken from side to side in pot the first step is complete

Transfer the dough to a stand mixer with a paddle attachment, and begin running at medium speed to cool slightly (until very little steam rises from the bowl)

Remove one egg from the shell into a small bowl or cup and add to the dough, blend in completely. Never add eggs directly to the dough in case the egg is bad or shells are present.

Continue adding each egg after the previous egg has been combined. ALL EGGS MAY NOT BE USED

The paste will be very thick and shiny with thick threads pulling away from the bowl but still attached.

The dough is now ready to use in a variety of ways. The following directions are for creating puffs

Pipe or spoon onto parchment or silpat ( about a tablespoon for each cream puff). For éclairs, pipe a line of spirals one upon the other about 3" long and 1/2" thick.

Whisk the egg and water together. Brush each portion of dough all around brushing up from the bottom. This will give the finished product a nice sheen.

Bake at 400° for 10 minutes, reduce the heat to 350° for 10 minutes and then reduce to 200° until completely dry (about 10 minutes)

Description:

"Puff type paste used to make éclairs and cream puffs"

_top

Pâté Brisée

Recipe By: Chris Koch

Serving Size : 0

Categories : Baked Goods C -- French

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 1/2 cups flour

4 ounces butter -- chilled and cubed

6 Tablespoons ice water -- more or less

Place flour in food processor. Add the butter

Pulse a few times to incorporate butter, but there should be large pieces visible

Add 3/4 of the water and pulse until dough begins to come together - add more water if necessary

Wrap in plastic and refrigerate for 30 minutes

Roll out on floured surface to desired thickness.

Description:

"basic pie dough"

Yield:

"2 9" shells"

_top

Pâte Sucrée

Recipe By: Chris Koch

Serving Size : 3

Categories : Baked Goods C -- French

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups flour, all-purpose -- sifted

1 teaspoon salt

1/4 teaspoon sugar

6 ounces butter -- chilled and cubed 3/8"

4 tablespoons shortening -- chilled and cubed

8 tablespoons ice water

Place flour into food processor, add the chilled cubes of butter and shortening

Pulse a few times to cut fat into flour. Don't over process - you should be able to see chunks of fat in the flour

When making dough, the amount of liquid needed will vary due to the weather and how the dry ingredients are stored. Begin by adding 3/4 of the water specified and run to come together. Add water if necessary

Remove dough, pull off 2 oz and smear forward on the work surface to Fraisage to completely blend the dough. Scrape up with bench knife and shape into disk, wrap in plastic and place in the refrigerator for 1 hour

Dust work surface with flour and place dough on top of flour, dust the dough as necessary keep it from sticking to work surface and rolling pin, roll out to about 1/8 inch thick

To form barquette instead of rounds for tarts or pies: roll out dough, arrange the molds on the work surface roll the dough around a rolling pin and carefully unroll the dough over the molds while gently pressing the dough into the molds. Roll the pin over the molds to cut the dough, and press the dough into the molds. Dock each, chill for 30 minutes before baking at 350° for 15 minutes.

Description:

"Basic sweet pie dough"

Top of the Document

Peanut butter Chocolate cupcakes

Recipe By: Chris Koch

Serving Size : 12

Categories : Baked Goods

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 ounces cream cheese -- softened

1/4 cup creamy peanut butter

2 tablespoons sugar

1 tablespoon milk

For Batter

2 cups sugar

1 3/4 cups flour, all purpose

1/2 cup cocoa

1 1/2 teaspoons baking powder

1 teaspoon salt

1/4 teaspoon baking soda

2 each eggs

1 cup water

1 cup milk

1/2 cup vegetable oil

2 teaspoons vanilla extract

For Frosting

1/3 cup butter -- softened

2 cups confectioner's sugar

6 tablespoons cocoa

3 tablespoons milk -- more or less

In a small bowl beat the cream cheese, peanut butter, sugar and milk until smooth - set aside

prepare the batter. In a large mixing bowl, whisk together the sugar, flour, cocoa, salt and baking soda.

In a separate bowl, whisk the eggs then add the water, milk, oil and vanilla extract. Blend the wet into the dry ingredients - batter will be thin

Preheat the oven to 350°

Place paper cups into the muffin cups. Fill the cups 1/2 full. Place scant tablespoons of the peanut butter mix into the batter and top with more batter to 2/3 full

Bake for 25-30 minutes or until tester comes out clean. Remove to a cooling rack and cool completely

Whisk together the butter, confectioner's sugar, cocoa and milk to create a spreadable frosting. Frost the cupcakes

_top

Pecan pear muffins

Recipe By: Chris Koch

Serving Size : 24

Categories : Baked Goods Brunch/breakfast

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups flour, all-purpose

2 cups sugar

2 teaspoons baking soda

1 teaspoon ground cinnamon

1/2 teaspoon salt

2 each eggs

1 cup applesauce

1 teaspoon vanilla extract

6 each pears -- peeled cored and chopped finely

1 cup chopped pecans

Preheat the oven to 350°

Combine the flour, sugar, soda, cinnamon and salt in a large mixing bowl. In separate bowl, whisk together the eggs, applesauce and vanilla.

Stir dry ingredients into wet ingredients, add nuts and pears, stir to combine

Spray the muffin tin with oil spray. Fill the greased cups 3/4 full and bake 25-30 minutes, cool for 5 minutes in cups and remove to rack for cooling

_top

Pineapple upside-down cupcakes

Recipe By: Chris Koch

Serving Size : 12

Categories : Baked Goods

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

6 tablespoons butter

1 cup light brown sugar -- packed

2 tablespoons light corn syrup

12 slices canned pineapple -- cut to fit in bottom of jumbo muffin tin

12 each maraschino cherries

3 each eggs

2 cups sugar

1 cup vegetable oil

1 cup sour cream

2 teaspoons vanilla extract

2 1/2 cups flour, all purpose

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

Cut 12 disks of parchment paper to fit the bottom of each muffin tin. Butter both sides

In a small saucepan, melt the butter and add the brown sugar and corn syrup. Stir until the sugar is dissolved. Spoon 1 tablespoon into each muffin cup

Add a slice of pineapple and place a cherry in the middle of each slice

In a stand mixer, beat the oil, sour cream and vanilla until smooth.

In a separate bowl, combine the flour, baking powder and soda and salt. Add to the oil/sour cream mixture and mix well

Preheat the oven to 350°

Spoon the batter into the cups 2/3 full

Bake for 28-32 minutes or until tester comes out clean

_top

Pizza Dough

Recipe By: Chris Koch

Serving Size : 6

Categories : Baked Goods C -- Italian

Sandwiches

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 1/2 cups warm water

6 tablespoons sugar

6 3/4 teaspoons active dry yeast

13 1/2 cups flour

1 1/2 cups bread flour

3 tablespoons kosher salt

9 tablespoons extra virgin olive oil

Combine water, sugar and yeast. Let sit for 5 minutes. Should begin to foam

Add the oil to mixture

In stand mixer with dough hook, combine flour and salt.

Add yeast mix and run at low speed for 10 minutes

Remove and knead the until smooth if needed, (it will be slightly sticky), oil a bowl, add the dough and turn to coat with oil. Cover, place in warm area for 1 hour or until doubled

Punch down, divide into two equal pieces, cover and let rise for 45 minutes. Work the dough to cover pan, add sauce and toppings

Preheat to the oven to 550° cook 8-10 minutes on lowest rack

Top of the Document

Pop-overs

Recipe By: Chris Koch

Serving Size : 8

Categories : Baked Goods C -- American - NE

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Tablespoon Butter -- melted

1 Cup Flour

1/2 Teaspoon Salt

2 Each Eggs

1 1/4 Cups Milk

Preheat to 425°, butter pop-over pan

Sift the flour and salt together

Whisk the eggs and add the milk and whisk together

Stir dry ingredients into wet and whisk gently to just combine into athin batter, pour in pans, 2/3 - 3/4 full

Bake for 15 minutes, reduce the temperature to 350°, and bake for 20 minutes more

Remove, pierce side to release steam

_top

Quick compote of dried fruit

Recipe By: Chris Koch

Serving Size : 4

Categories : Baked Goods Pressure Cooking

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 sheet puff pastry -- or use shells

3/4 cup sweet white wine -- Riesling or sauterne

1 1/4 cups water

3 slices lemon

5 slices fresh ginger root -- quarter size slice

1 each cinnamon stick -- broken in two

1/8 teaspoon ground cardamom

2 cups mixed dried fruit, excluding dates and apricots

Preheat oven to 425° Lay sheet of thawed puff pastry on lined baking sheet, dock with fork, cut into portions as desired. Bake for about 12-15 minutes or until golden brown

Combine all of the other ingredients in the pressure cooker. Lock the lid, bring up to pressure, reduce heat slightly and cook for 10 minutes

Reduce pressure, remove lid, remove cinnamon and spoon over baked puff pastry

Top of the Document

Rosemary Focaccia

Recipe By: Chris Koch

Serving Size : 24

Categories : Baked Goods C -- Italian

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 Package Yeast -- 7 grams, 1/4 oz

2 Tablespoons Extra Virgin Olive Oil

6 Cups Flour

1 Tablespoon Salt

8 Branches Fresh Rosemary

2 Tablespoons Cornmeal

3 tablespoons extra virgin olive oil

1 tablespoon water

1 Tablespoon Kosher Salt

2 cups extra virgin olive oil -- for dipping

Dissolve yeast in 1/2 cup warm water. Let stand for 10 minutes, then add the oil

Combine the flour and salt in large bowl. Strip and chop leaves from 5 branches of rosemary and add to the flour. Remove the leaves from the remaining branches and set aside.

Add the yeast mixture plus 1 1/4 c water to the flour and stir until stiff, turn onto board and knead until smooth - about 10 minutes

Form into a ball, transfer to oiled bowl, cover with damp cloth, let rise for 2 hours in a warm place. The oven with just the light on is a great place to proof dough.

Transfer the risen dough to a floured work surface, press out dough to desired shape

Transfer to cornmeal dusted peel, cover with a slightly damp cloth, rest for 1 hour

Preheat a pizza stone for 30 minutes at 400°

Whisk 3 TBL oil and 1 TBL water. Uncover dough, press dimples with fingertips, brush with oil mix

Sprinkle top with remainder of rosemary and salt

Bake for 30 minutes

Top of the Document

Sallie's Favorite Carrot Cake

Recipe By: Chris Koch from Sallie Ann Robinson

Serving Size : 24

Categories : Baked Goods C -- American - SE

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 3/4 cups flour, all-purpose

1 1/2 cups sugar

1 teaspoon baking powder

1 teaspoon baking soda

1 teaspoon salt

1 teaspoon ground cinnamon

3/4 teaspoon ground nutmeg

1 cup golden raisins

1 cup walnut pieces

1 1/2 tablespoons lemon juice

16 ounces crushed pineapple in juice

1 1/2 cups grated carrots -- about 3-4 medium

3/4 cup vegetable oil

3 each eggs -- beaten

8 tablespoons butter -- softened

8 tablespoons honey

Preheat oven to 350°, grease 2 loaf pans per 24 servings

Combine the flour, sugar, baking powder and soad, the salt, cinnamon, nutmeg in a bowl and whisk together. Add the raisins and walnuts and stir.

In another bowl, beat together the lemon juice, crushed pineapple, grated carrots, vegetable oil, eggs butter and honey.

Stir the wet ingredients into the dry ingredients until just combined

Pour batter into greased loaf pans, bake for 40-50 minutes or until a tester comes out clean

_top

Smoked ham rolls

Recipe By: Chris Koch

Serving Size : 16

Categories : Baked Goods Brunch/breakfast

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 teaspoons active yeast

1 1/2 cups warm water

1 1/3 teaspoons oil

4 7/8 cups flour, all-purpose

1 1/2 tablespoons salt

1 1/2 tablespoons sugar

6 2/3 ounces smoked ham -- minced

Dissolve the yeast in the warm water and let proof for 10 minutes

In a stand mixer with a dough hook, combine the dry ingredients

Add the yeast mixture and knead for about 15 minutes on low speed. Add the ham and combine

Transfer the dough to a grease bowl and let rise until doubled, about 2 hours. A good place to raise dough is in the oven with just the light on.

Line 2 baking sheets with parchment.

Divide the dough into 24 pieces and roll into balls. Place on sheet pans, cover with damp towel and let rise for about 1 1/2 hours

Place a pan of hot water in the bottom of the oven. Place the racks in the center and lower third. Preheat the oven to 400°

Bake the rolls for about 30 minutes or until golden brown and hollow sounding when tapped. Transfer to cooling rack.

_top

Soft Pretzels

Recipe By: Chris Koch

Serving Size : 16

Categories : Baked Goods C -- American - mid Atlantic

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 Cups Warm Tap Water -- 115 °

1 Teaspoon Molasses

1 Packet Active Dry Yeast

5 Cups Flour -- 4-5 cups

2 Tablespoons Rye Flour

1 Tablespoon Kosher Salt

3 Tablespoons Baking Soda

1/2 Cup Milk

In a glass measuring cup, whisk the warm water, molasses and yeast. Let sit for 5 minutes and it should become foamy

In a large mixing bowl, combine the flours and salt. Stir the yeast mix into the bowl.

Turnout onto the work surface and knead for 10 minutes. Place in a bowl, cover and rise to double

Punch down, press into disc, cut into 16 pieces with bench knife, cover with a clean dry kitchen towel

Roll out one ball at a time into 24" length

Form "U" shape, take ends together and twist once, bring ends to loop end and press together

Place on greased tray, cover and proof for 15 minutes

Preheat oven to 450°. Place roasting pan of ice in bottom to create steam

In large pan, bring 10 cups of water and 3 TBL of baking soda to boil.

Add 2 or 3 pretzels to water and boil for 30 sec., flip and boil for 30 seconds more, return to greased trays

Brush with milk, sprinkle with salt, seeds or cheese

Bake one sheet at time in the center oven for approximately 20 minutes.

Top of the Document

Spice cake with sticky coconut-pecan filling and glaze

Recipe By: Chris Koch

Serving Size : 12

Categories : Baked Goods C -- American - Midwest/Plains

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

1 cup rolled oats

1 cup boiling water

1/4 cup buttermilk

1 teaspoon ground cinnamon

1/4 teaspoon ground nutmeg

1/4 teaspoon ground ginger

1/4 teaspoon ground cardamom

1/2 cup butter -- room temerature

1 cup sugar

3/4 cup brown sugar

2 each eggs

1 teaspoon vanilla extract

1 1/2 cups flour, all purpose

1 teaspoon baking soda

1/2 teaspoon salt

1 cup shredded coconut meat -- toasted

3/4 cup pecan halves

1 cup brown sugar

1/2 cup heavy cream

1/2 cup butter -- cubed

3 each egg yolks

1 pinch salt

1 tablespoon dark rum

1 teaspoon vanilla extract

Preheat the oven to 350° and prepare two 8" cake pans with oil spray. Place a sprayed disk of parchment paper in the bottom of each cake pan

In a mixing bowl, combine the oats, boiling water, buttermilk and spices and let stand for 15 minutes

In a stand mixer (or in a bowl with hand mixer) cream the butter and both sugars for about 3 minutes. Add the eggs and vanilla and mix well

In another bowl, whisk together the flour, soda and salt. Add to the creamed butter and mix to just combine. Add the oat mixture and stir to just combine.

Divide between the two pans and bake for 30 - 35 minutes or until tester comes out clean.

Cool on racks for 10 minutes then invert to remove them from the pans and peel off parchment. Let cool completely before adding the filling/glaze

To prepare the filling/glaze toast the coconut on a baking sheet in a 350° for 10-12 minutes and the pecans for 15 minutes. Coarsely chop the pecans after toasting

Toasting nuts adds a tremendous amount of flavor. Toasting in a pan on the stove often ends with scorched or burnt nuts. The best way to toast nuts is to place them on a lipped baking sheet or shallow baking dish. Place them in a pre-heated 350° oven and begin by toasting for 10 minutes. Increase the length a few minutes at a time until the desired color is achieved.

In a saucepan, bring the brown sugar, cream, butter to a boil. Remove from the heat and whisk in the egg yolks. Return to the heat and cook, stirring constantly until the mixture thickens - about 8 minutes. Remove from the heat and stir in the rum and vanilla. Cool until just warm to the touch and stir in the coconut and pecans.

Spread the top of one of the cake layers with the filling. Top with second layer and use the remaining filling to glaze the top.

To cut, use and electric knife or a long sharp slicer dipped in hot water and wiped clean between slices.

Top of the Document

Sweet cinnamon biscuits

Recipe By: Chris Koch

Serving Size : 6

Categories : Baked Goods Brunch/breakfast

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

2 cups flour, all-purpose

1 tablespoon baking powder

1 teaspoon salt

1/4 teaspoon baking soda

1/4 cup vegetable oil

3/4 cup buttermilk

8 tablespoons butter -- softened

3/4 cup sugar

1 teaspoon cinnamon

1 cup milk

In food processor, combine the dry ingredients, pulse to combine

With processor running add the oil. Add the buttermilk and process to form smooth dough

Dust a work surface with flour and roll the dough out to a 15x8" rectangle

Preheat oven to 400°. Grease a 9" round baking pan

Spread butter over the dough. Combine sugar and cinnamon and sprinkle over butter. Roll up long side, pinch seam to seal.

Slice into 1 1/2" slices and arrange in pan. Brush with milk, bake about 15-20 minutes.

_top

Torta al Limone

Recipe By: Chris Koch

Serving Size : 14

Categories : Baked Goods C -- Italian

Desserts

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

8 1/2 ounces unsalted butter

5 each eggs

1 teaspoon vanilla extract

3/4 cup cake flour

3/4 teaspoon baking powder

1/4 teaspoon salt

1/2 cup almond paste

1 cup sugar

1 teaspoon grated lemon peel

Preheat oven to 350°, position rack in center

Grease an 8-cup loaf pan. Cut a piece of parchment to fit into the pan - leaving over hang on long sides, leaving short ends exposed, butter parchment

In a bowl, whisk the eggs and vanilla, set aside.

Sift together the dry ingredients, set aside

In a stand mixer with paddle attachment, crumble the almond paste and mix on low for 1 minute. Gradually add the sugar and beat for 2 minutes.

Add the remaining butter, 1 Tbl at a time mixing well after each addition, scraping down the bowl as needed. Once all the butter has been added, beat for about another minute, or until light and fluffy.

Begin slowly drizzling in egg mixture, beating constantly. Scrape bowl as needed and beat until pale yellow and doubled in volume, stir in lemon zest and spoon batter into pan, smooth top with spatula.

Bake for 30 minutes, tent a piece of foil over top and bake for 55-60 minutes more, until cake contracts form pan and springs back to the touch.

Remove from pan and peel paper off, let cool completely on rack.

Top of the Document

Triple berry muffins

Recipe By: Chris Koch

Serving Size : 12

Categories : Baked Goods Brunch/breakfast

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

3 cups flour, all-purpose

1 1/2 cups sugar

4 1/2 teaspoons ground cinnamon

3 teaspoons baking powder

1/2 teaspoon salt

1/2 teaspoon baking soda

2 each eggs

1 1/4 cups milk

1 cup butter -- melted

1 cup fresh blueberries

1/2 cup fresh raspberries

1/2 cup fresh strawberries -- chopped

Preheat to 375°, grease muffin cups

Combine the dry ingredients in one bowl. Whisk the milk, eggs and butter to combine in another bowl

Stir the wet into the dry to just combine. Fold in the berries, fill cups

Bake for 18-20

Top of the Document

Zucchini bread

Recipe By: Chris Koch

Serving Size : 28

Categories : Baked Goods Brunch/breakfast

C -- American South

Amount Measure Ingredient -- Preparation Method

-------- ------------ --------------------------------

4 each eggs

8 fluid ounces Corn oil

18 ounces Sugar

1 teaspoon Vanilla

2 teaspoons Ground cinnamon

1 teaspoon Salt

1 teaspoon Baking soda

1/2 teaspoon Baking powder

14 ounces flour, all-purpose

12 ounces Zucchini -- Grated

4 ounces pecans -- chopped fine

Combine dry, combine wet, mixed together until just combined

Greased loaf pan, pour batter in pan, bake at 350 ° for approximately one hour check with toothpick

Top of the Document