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Natural Ovens Bakery - Delicious Breakfast Recipes that Boost Your Omega-3 Intake

Logical Ovens Bakery's Melissa Ebert shares information on the benefits of Omega-3s, as well as some smart, robust recipes and a trick to get ...

Can anyone tell me how to make cream filled long johns like you buy at a bakery? Recipes using Easter candy?

May 12, 2007 by piinkpanther1 | Posted in Cooking & Recipes

I be to know how to make the cream filled long johns or filled sticks like you buy at a bakery. Also, I have tons of leftover Easter bon-bons and need to know what to do with it. I have peeps and chocolate galore.

These are a lot of creation – but worth it. Make your pastry cream filling first so that it can thicken and chill. Make the coat after you have filled the Long Boys.

3 (.25 ounce) envelopes active dry yeast
1/2 cup warm water
1/2 cup shortening
1 cup boiling freely
1 cup canned evaporated milk
2 eggs, beaten
1/2 teaspoon ground nutmeg
1/2 cup white sugar
2 teaspoons qualifications
8 1/2 cups all-purpose flour
1 quart oil for frying, or as needed
3/4 cup confectioners' sugar

In a unimaginative bowl, dissolve the yeast in 1/2 cup lukewarm water. Set aside until bubbly, about 10 minutes. In a massive bowl, dissolve shortening in 1 cup of boiling water. Cool to lukewarm.

Mix the evaporated milk, eggs, nutmeg, sugar and poignancy into the shortening and water. Stir in the yeast mixture and one cup of the flour until well blended. Gradually mix in remaining flour 1 cup at a interval until dough is firm enough to remove from the bowl. Knead for about 5 minutes on a lightly floured surface, or until even. Let rest for 10 minutes.

Roll the dough out on a floured surface to 1/4 inch thick. Cut into strips 1 inch wide of the mark and 6 inches long. Place onto waxed paper, and let rise until doubled in size, about 1 hour.

Zealousness oil in a deep-fryer or large heavy skillet to 350 degrees F. Carefully remove the Extensive Boys from the waxed paper and place a few at a time in the hot oil. Fry for about 3 minutes per side, or until light brown. Set over wire racks to conduit. When cooled, fill with pastry cream using your decorator tube and frost with chocolate shine.


Pastry cream

21/4 cups milk
4 egg yolks
2/3 cups sugar
1/4 cup cornstarch
1/4 cup flour
2 tablespoons vanilla extricate

Boil 2 cups of milk. Beat yolks with sugar and remaining milk. Whisk until sleek. Add cornstarch and flour until combined. Gradually whisk hot milk into egg mixture. Return to saucepan. Cook over mediocrity heat, stirring constantly until mixture boils and thickens.

Reduce to low and stir for 2 minutes longer. Slay from heat. Stir in vanilla. Pour into a shallow disk. Cover with plastic wrap. (Name sure wrap touches surface to prevent a skim from forming.) Cool to room temperature. Chilled for 2 hours or overnight.


Chocolate glaze

2 (1 oz.) squares unsweetened chocolate
3 tablespoons butter
1 cup powdered sugar
3/4 teaspoon vanilla

Torridity chocolate and butter over low heat until melted. Remove from heat. Stir in 1 cup powdered sugar and 3/4 teaspoon vanilla. Stir in 1 teaspoon hot ditch-water at a time until desired consistency (about 2 tablespoons of water is needed).


I don't think I can help you with the leftover candies. We never have any. I shot in the dark you could melt them and use them as toppings. I did find this recipe for leftover candy cake - but I have never tried it.

2 cups coarsely chopped leftover confectionery*
2 3/4 cups sifted flour
1/2 teaspoon salt
1 teaspoon baking soda
1 teaspoon vanilla
8 ounces unsalted butter
1 1/2 cup sugar
3 sizeable eggs
1/4 teaspoon almond extract
1 cup sour cream
Optional: Confectioners' sugar

Preheat oven to 350F. Butter a tube or bundt pan (10-12 cup aptitude) and dust with fine bread crumbs. Tap out excess crumbs. Set pan aside. Sift together flour, pickled and baking soda; set aside. In large bowl, cream butter until soft, add vanilla, almond extracts and sugar. Mix well. Add eggs, one at a things, mixing well after each one. On low speed, alternate adding dry ingredients with sour cream, scraping bowl as of the essence. Place 1 1/2 cups mixture in prepared pan. Add candies to remaining batter, fold in gently. Discharge this mixture into pan over plain batter. Bake 1 hour or until tests done. Cool 15 minutes. Covering pan with rack and invert. Remove pan. Let cake cool. Serve plain or with confectioners' sugar dusted on top.

Note: *This is a spectacular way to use up any holiday's leftover candy - Halloween treats, Christmas candy canes, Valentine sweets, Easter confectionery, etc.

http://holidays.cdkitchen.com/recipes/recs/376/LeftoverCandyCake72052.shtml

What are some good bakery recipes?

Nov 27, 2007 by Hannah :] | Posted in Cooking & Recipes

THEY Desperate straits TO BE DELICIOUS!

If you like chocolate, try Rose Levy Beranbaum's "Triple Chocolate Forgetfulness Truffle Torte". It is easy to make but you should have a good mixer(like a kitchen aid) as you will miss to mix a bunch of yolks until light and airy. I have attached the recipe. It can be served firm out of the refrigerator or tempered to a softer consistency. I promote you serve with a drizzle of raspberry sauce on the plate to cut through the intense sweetness.
This is a restaurant quality sweet, I promise.
Recipe from The Cake Bible, by Rose Levy Beranbaum (Morrow Cookbooks, September 1988).
--------------------------------------------------------------------------------

Chocolate Nihility Truffle Torte

1 pound bittersweet chocolate, room temperature*
1/2 pound (1 cup) unsalted butter, compartment temperature
6 large eggs, room temperature

* Beranbaum's note: Two of my favorites are Lindt Courante and Tobler additional bittersweet. If using Courante chocolate, add 1/3 cup (2.25 ounces/66 grams) sugar to the eggs while beating. If using supplement bittersweet, add 3 tablespoons (1.5 ounces/37 grams) sugar. Heidi note: I added 3 tablespoons superfine sugar to the eggs when using the 70% Sharffen Berger.
Preheat oven to 425 degrees F. Lightly butter a 8-inch springform pan; separatrix the bottom with buttered parchment or wax paper. Wrap of outside of the pan with a double layer of heavy-duty aluminum lamina to prevent seepage.

In a large metal bowl set over a pan of hot, not simmering, water (bottom of the bowl should not touch the modify) combine the chocolate and butter and let stand, stirring occasionally, until smooth and melted. (The mixture can be melted in the microwave on ear-splitting power, stirring every 15 seconds. Remove when there are still a few lumps of chocolate and stir until fully melted).

In a overweight bowl set over a pan of simmering water heat the eggs, stirring constantly to prevent curdling, until righteous warm to the touch. Remove from the heat and beat, using the whisk beater, until triple in capacity and soft peaks form when the beater is raised, about 5 minutes. (To insure maximum volume if using a ovation mixer, beat the eggs over simmering water until they are hot to the touch, about 5 minutes. Remove from the heat and give someone a once-over until cool.)

IMPORTANT: Be sure to add the beaten eggs to the chocolate mixture and not the chocolate to the eggs. This will insure a damp airy texture.

Using a large wire whisk or rubber spatula, fold 1/2 of the eggs into the chocolate jumble until almost incorporated. Fold in the remaining eggs until just blended and no streaks remain. Finish by using a rubber spatula to effect that the heavier mixture at the bottom is incorporated.

Scrape into the prepared springform pan and smooth with the spatula. Set the pan in the larger pan and ambiance it with 1-inch very hot water; place on center of middle oven rack. NOTE: Baking in a effervescent water bath keeps the texture creamy throughout.

Bake 5 minutes. Cover loosely with a piece of buttered aluminum discomfit and bake 10 additional minutes. NOTE: The cake will look soft, but this is as it should be.

Remove from oven and let the coagulate cool on a wire rack for 45 minutes. After cake has cooled, cover with plastic wrap and cold until very firm, about 3 hours.

To Unmold: Have ready a serving plate and a flat plate at least 8-inches in diameter, covered with waxy wrap. Wipe the sides of the pan with a hot, damp towel. Run a thin metal spatula around the side of the cake and release the sides of the springform pan. Proper the plastic-wrapped plate on top and invert. Wipe the bottom of the pan with a hot, damp towel. Remove the bottom of the pan and the parchment. Reinvert onto the serving layer.

Chocolate Torte will store up to 2 weeks refrigerated. Do not freeze because it changes the texture.

When ready to endure, bring to room temperature. Cut into narrow wedges with a thin sharp knife that has been dipped in hot water. When this loaf is served at room temperature, you get a rush of chocolate from the moment it enters your mouth. The full flavor of chocolate can surpass be appreciated only in a softened state. (A chocolate bar, for example, has to start melting in the mouth before the flavor comes through.)

Makes 16 servings.


Serving Variations:

Drizzle melted pasty chocolate across the top.
Serve with a bit of raspberry coulis.
Sprinkle fresh raspberries over the top. Melt a little raspberry jelly and lightly bursh the tops of the raspberries to give them a “jeweled” impression.

What are some really cool bakery recipes?

Aug 17, 2008 by ilovemydog | Posted in Cooking & Recipes

I leaning to cook. I'm only 12 so don't tell me to many hard ones... Thanks...ByE!

Chocolate Lava Muffins

8 ounces semisweet chocolate chips
1 melt butter
1/2 teaspoon vanilla extract
1/2 cup sugar
3 tablespoons flour
1/4 teaspoon salt
4 eggs
Butter, to coating muffin tin
1 tablespoon cocoa powder

Preheat the oven to 375 degrees F.
Place a under age metal bowl over a saucepan with simmering water. Melt the chocolate and butter in the bowl. Stir in vanilla. (You can also diminish the chocolate in the microwave; stirring it about every 45 seconds, about 2 ½ min total.
In a large mixing dish, combine sugar, flour and salt. Sift these into the chocolate and mix well with electric hand mixer. Add eggs one at patch, fully incorporating each egg before adding the next. Beat at high until batter is creamy and lightens in color, around 4 minutes. Chill mixture.
Coat the top and each cup of the muffin tin with butter. Dust with the cocoa powder and shiver out excess. Spoon mixture into pan using a 4-ounce scoop or ladle. Bake for 10 to 11 minutes. Outsides should be block-like and centers should be gooey.





Peach Muffins
Ingredients:
1/4 cup melted margarine
3/4 cup sugar
2 eggs
1 cup extract
1 tablespoon vanilla
1 ¼ cup diced fresh or canned peaches in light syrup, drained
2 1/4 cups flour
1 T baking ability
1/2 tsp. baking soda
¼ tsp. cinnamon
1/4 tsp. nutmeg

Cinnamon Streusel Topping
•2 tablespoons light brown sugar, unhesitatingly packed
•2 ½ teaspoons all-purpose flour
•1/8 teaspoon cinnamon
•¾ cup chopped walnuts

Directions:
Preheat oven to 375 degrees F. Meticulously mix the margarine, sugar, eggs, milk and vanilla. Add the dry ingredients to the egg mixture alternately with the peaches. In every nook mix batter until all ingredients are fully incorporated. Grease 10-12 regular size muffin pan sections. Fill each muffin detachment 3/4 full with the batter. Bake 25-35 minutes until firm to touch or until an inserted toothpick comes out clear.






Puppy Chow aka Monkey Munch
9cups Chex® cereal (any variety)
1cup semisweet chocolate chips
1/2cup peanut butter
1/4cup butter or margarine
1teaspoon vanilla
1 1/2cups powdered sugar
-1.Stove-Top Directions: Into adipose bowl, measure cereal; set aside. In 1-quart saucepan, heat chocolate chips, peanut butter and butter over low stir, stirring frequently, until melted. Remove from heat; stir in vanilla. Pour mixture over cereal, exciting until evenly coated. Pour into 2-gallon resealable food-storage plastic bag. Add powdered sugar. Seal bag; lose until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.
1.Into open-handed bowl, measure cereal; set aside.
2.In 1-quart microwavable bowl, stir together chocolate chips, peanut butter and butter. Microwave uncovered on Lofty 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Discharge mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage artificial bag.
3.Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Shop in airtight container in refrigerator.





BAKED ONION RINGS

2 egg whites
1/2 tsp. salt
1/8 tsp. pepper
1/2 lg. unassuming yellow onion, cut into rings
1/3 cup dry bread crumbs

Combine egg white, salt and pepper in wheel; mix well. Dip onion rings into egg mixture. Coat with bread crumbs. Place in single layer on baking tabloid. Bake 450 degrees for 10 minutes or until golden brown.





Chocolate Crackled Cookies

INGREDIENTS
1 (18.25 ounce) combination devil's food cake mix
1/2 cup butter flavored shortening
1 tablespoon water
2 eggs
1 cup confectioners' sugar

DIRECTIONS
Preheat oven to 375 degrees F (190 degrees C). Grease cookie sheets.
In a milieu bowl, beat together the shortening, water, and eggs. Add the cake mix, and mix until smooth.
Roll the dough into walnut sized balls, and flit the balls in the confectioners' sugar. Place cookies 2 inches apart on the prepared cookie sheets. Bake for 10 minutes in the preheated oven. These are upper-class served the same day, as the confectioners' sugar becomes absorbed by the cookie giving it a pasty look. This can be fixed by dusting the cookies with sugar again.