Dessert Foccacia
Focaccia (Italian Flatbread)
Corn Biscuits With Bacon
Jalapeno Biscuits
* Exported from MasterCook *
Dessert Foccacia
Recipe By : ESSENCE OF EMERIL, SHOW #EE2183
Serving Size : 6 Preparation Time :0:00
Categories : Breads Celebrity
Desserts Italian
Bread Bakers Mailing List Hand Made
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 Tbsp Sugar
1 1/2 C Warm Water -- (110-115 Deg F)
1 Pkg Dry Yeast
3 1/4 C All-Purpose Flour
1 Tsp Cinnamon
1/2 Tsp Salt
1 Tbsp Light Oil
Topping:
4 Oz Mascarpone Cheese
2 Tbsp Honey
2 Sm Pears
Sliced Thinly Into Discs, Seeds Removed
1 Tbsp Dried Mint Flakes
1 Tbsp Olive Oil
Recipe Courtesy of Emeril Lagasse
In the mixer bowl, dissolve the sugar in the water. Sprinkle the yeast over
the warm water mixture and let it stand for 10 minutes, until it foams.
Combine 3 cups of the flour, salt and cinnamon. Add to the yeast mixture.
Slowly turn on the machine and work the dough together. Turn it up to medium
and mix for 5 minutes. If the dough is sticky, continue mixing and gradually
add the remaining flour. Place this smooth ball of dough in an oiled bowl ,
cover and set aside to rise for 3 hours.
Preheat the grill and preheat the oven to 375F. Punch down the dough,
remove it from the bowl onto a lightly oiled 9x13-inch sheet tray. Spread
out the dough on the tray. Using your fingertips, make "dimples" in the
dough. Using the olive oil, lightly oil the pears and place them on the
grill. Meanwhile, mix the honey, mascarpone, and the mint together. Spread
this mixture on the dough. Turn the pears and cook for 1 more minute. Top
the dough with the grilled pears. Bake for 25 minutes. Cut into 6 pieces.
Serve.
Yield: 6 fun desserts
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 4267 0 0 0 0 0 0 0
* Exported from MasterCook *
Focaccia (Italian Flatbread)
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Bread Machine Breads
Ethnic Bread-Bakers Mailing List
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 C bread Flour
1 Tb Dried rosemary
2 Tsp Salt
1/2 Tb Yeast
3 Tbs olive Oil
1 C Water -- hot
Olive Oil
Mix 1 1/2 cups of the flour, the rosemary, salt, and
yeast in a large bowl thoroughly. Add 3 tablespoons
oil and the hot water. Beat on low speed 30 seconds,
scraping bowl constantly. Beat on medium speed 1
minute, scraping bowl frequently. Stir in enough
remaining flour to make dough easy to handle. Turn
dough onto lightly floured surface. Knead 5 to 8
minutes or until smooth and elastic. Place in greased
bowl; turn greased side up. Cover and let rise in warm
place about 1 hour or until double. (Dough is ready if
indentation remains when touched.) Punch down dough.
Brush 12-inch pizza pan or large cookie sheet with
oil. Press dough in pizza pan or flatten into 12"
circle on cookie sheet. Make depressions, with fingers
about 2 inches apart, into dough. Brush with oil;
sprinkle with pepper. Let rise uncovered in warm place
30 minutes.
Heat oven to 400F. Bake 20 to 25 minutes or until golden
brown. Brush with additional oil. Serve warm.
*If using quick-acting yeast, omit first rise. After
kneading, cover dough and let rest 10 minutes. Press
dough in pan and continue as directed.
High altitude directions (3500 to 6500 feet): Rising
times may be slightly shorter.
Breadmaker, Ethnic
Yield: 1 Pizza
- - - - - - - - - - - - - - - - - -
* Exported from MasterCook *
Corn Biscuits With Bacon
Recipe By : Susan Feniger and Mary Sue Milliken
Serving Size : 12 Preparation Time :0:00
Categories : Biscuits Breads/Rolls
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 Bacon slices
2 Cups All-purpose flour
1 Cup Yellow cornmeal
2 Tablespoons Sugar
5 Teaspoons Baking powder
1 Teaspoon Salt
1/2 Cup Chilled unsalted butter -- cut into pieces
2 Tablespoons Chilled unsalted butter -- cut into pieces
2 Large Eggs
6 Tablespoons Buttermilk
1 Teaspoon Ground cumin
Fresh cracked black peppercorns
Preheat oven to 375 degrees.
Cook bacon until crisp. Transfer bacon to paper towels and drain.
Crumble bacon; reserve 2 tablespoons bacon drippings.
Sift flour, cornmeal, sugar, baking powder and salt into bowl. Add
butter and rub in using fingertips until mixture resembles coarse meal.
Whisk eggs, buttermilk, cumin and reserved bacon drippings in small bowl.
Add to flour mixture and stir until moist dough forms. Mix in bacon.
Turn out dough onto lightly-floured surface. Knead gently until smooth.
Roll out to 3/4-inch thickness. Cut out biscuits with round cookie
cutter. Place on greased baking sheet. Sprinkle with peppercorns.
Bake until golden brown and puffed, about 25 minutes. Serve warm or at
room temperature.
This recipe yields 12 biscuits.
Recipe Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken
From the TV FOOD NETWORK - (Show # TH-6335 broadcast 12-05 1996)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
12-08-1996
- - - - - - - - - - - - - - - - - -
Nutr. Assoc. : 0 0 0 0 0 0 222 1553 0 0 0 0
* Exported from MasterCook *
Jalapeno Biscuits
Recipe By : Emeril Lagasse
Serving Size : 12 Preparation Time :0:00
Categories : Breads/Rolls Biscuits
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 Cup All-purpose flour
1 Teaspoon Baking powder
1/8 Teaspoon Baking soda
1/4 Teaspoon Salt
2 Tablespoons Cold unsalted butter -- cut small pieces
1 Teaspoon Chopped jalapeno pepper -- or to taste
1/4 Cup Buttermilk -- plus
1 Teaspoon Buttermilk
Preheat oven to 375 degrees. Line a baking sheet with parchment or wax
paper.
Into a bowl sift dry ingredients. Cut in butter with a fork or your
fingers, until mixture is crumbly. Stir in pepper, to taste. Add just
enough buttermilk, a little at a time, for mixture to come together into a
smooth ball of dough. Do not overwork or overhandle dough. On
lightly-floured work surface, roll out dough into a 7-inch round, 1/2-inch
thick. Using a 1-inch cookie cutter, press out 12 rounds. Reroll scraps
to make additional biscuits, but these will not be as tender.
Transfer rounds to baking sheet and bake 15 minutes, until tops are
golden and bottoms are browned. Serve warm.
This recipe yields 12 buscuits.
Recipe Source:
ESSENCE OF EMERIL with Emeril Lagasse
From the TV FOOD NETWORK - (Show # EE-022 broadcast 03-03-1997)
Downloaded from their Web-Site - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-12-1997
- - - - - - - - - - - - - - - - - -