Recipes On Rails: New Recipes using Sugar

Teiglach / Teyglach / Taglach / Taiglach

Fri Nov 21 11:49:36 UTC 2008

Ingredients:

Dough
1.0 pound Flour, all-purpose
1.0 teaspoon Baking Powder
1.0 teaspoon ginger, ground
1.0 teaspoon cinnamon, ground
1.0 pinch salt large
6.0 each Egg
3.0 tablespoon Oil

Syrup
1.5 pound honey
0.5 cup water
2.25 cup Sugar
0.75 cup sugar, brown

Instructions:

Weigh out the flour in a food processor bowl, and add the dry ingredients.

Mix briefly to distribute the spices. Add the eggs and oil and process till dough comes together. It should be a little sticky.

Divide dough into workable pieces, and roll out into a rope about 3/4 inch thick. Push down in the middle of the rope to make a valley.

Add some chopped walnuts to the valley.

Pinch the dough closed over the nuts and roll some more to tighten the rope. Cut into 3/4 inch pieces.

Roll the pieces between your palms to make little balls.

Place the syrup ingredients into a large pot and bring to a boil.

When the syrup reaches a boil, add the dough balls.

Boil the balls until they turn a mahogany brown. Add water if necessary to thin syrup.

Carefully pour Teiglach and syrup into a container and cool.

Servings: 20
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/623-teiglach-teyglach-taglach-taiglach

Cheddar Scones

Fri Nov 21 08:59:33 UTC 2008

Ingredients:

0.8 pound Flour, all-purpose
33.0 gram Sugar
2.0 teaspoon Baking Powder 5 grams
16.0 gram salt
0.25 teaspoon Baking Soda
60.0 gram Buttermilk Powder
0.33 pound butter
0.1 pound Cheese, Cheddar shredded
0.33 cup chives, chopped fresh
0.5 pound water
2.0 tablespoon water
1.0 each Egg beaten

Instructions:

Assemble the ingredients.

Whisk together the first 6 (the dry) ingredients.

Cut the butter into the flour mixture. Leave butter at pea sized pieces.

Stir in the cheese and chives

Add the water.

Mix lightly till dough comes together. Turn out onto a floured board.

Pat dough into an 9" square. Cut into 9 3" squares. Cut each square in half, diagonally.

Place each piece on a baking sheet. Give them plenty of space between each as they will flatten and spread. Picture is actually too close.

Brush with an egg wash made with the egg and 2T water. Bake in a 375 oven till starting to brown, about 20 minutes.

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/622-cheddar-scones

Greek Tomato Salad

Fri Nov 21 08:59:52 UTC 2008

Ingredients:

4.0 cup Tomatoes cut into quarters
0.25 teaspoon salt
0.5 teaspoon Sugar
2.0 clove Garlic minced
0.5 teaspoon Dried Oregano 1.5 tsp fresh
1.0 each Shallots minced
1.0 tablespoon Vinegar, Wine
2.0 tablespoon Oil, Olive
1.0 each Cucumber sliced
0.5 cup Olives, Black pitted
0.25 pound Cheese, Feta
3.0 tablespoon Parsley chopped

Instructions:

The most important thing about this recipe is handling the tomatoes. Cut tomatoes into quarters, with one cut along the equator.

Toss with the salt and sugar, and allow to sit for a half hour. Toss on occasion. Drain, reserving liquid.

While tomatoes sit, get remaining ingredients ready. Here, I used fresh oregano, so I had to mince it.

Use a salad spinner to pull more liquid off the tomatoes. Reserve liquid.

Strain reserved juice to remove seeds. Press on seeds to extract all liquid. You want 1/2 cup.

Place the shallot, garlic, oregano, vinegar and reserved 1/2 cup of juice into a pan and simmer till reduced to about 3 tablespoons. Whisk in the oil.

Toss veggies in a salad bowl. I added some Vadalia onions too... Toss with the dressing and you're done.

Servings: 8
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/618-greek-tomato-salad

Potato Bread - No Knead - Sourdough

Fri Nov 21 07:03:09 UTC 2008

Ingredients:

Starter
2.0 pound potatoes peeled
18.0 gram salt
60.0 gram Sugar
0.35 pound Flour, all-purpose
0.5 pound Chef starter
3.0 pound Flour, all-purpose or more - see instructions

Instructions:

Peel the potatoes and cook in water till tender. Reserve the cooking liquid. You'll need 1 pound of the liquid

Rice the potatoes

Mix in the salt and sugar.

Add the 1 pound of potato water from cooking the potatoes.

Allow to cool to about 100 degrees F, and add in the flour and the Chef. (btw, a Chef is the sourdough starter that gets expanded into the starter used to make the bread as in this case). Search the index for a link to maintaining a potato starter.

Cover and allow to ferment overnight. Should be foamy around the edges as natural yeast becomes active.

To make the dough, weigh the starter and add 75% of the starter's weight in flour. Mix it in a plastic bin following instructions for the other no-knead doughs (baguette, etc). I haven't posted pictures here.... After the first 20 minute rest, the dough will look rough. Pat it down and follow the instructions for the 3 folds, 20 minutes between each.

I allowed this dough to rest for 2 hours after the series of folds. Since this dough sat overnight, you could get by with less, but I'd let it sit at least one hour for the yeast to get going.

Shape as desired. This is a dense bread and needs a longer baking time. Bake at 400 (350 convection) for about 15 minutes, with steam if available, and then vent the steam and reduce the temp by 50 degrees. Bake till internal temp is about 200. Here, I did loaves in my Hovis strap pans. These were 1.67 pounds each. I would go about 2.5 pounds in the future. They baked for about 35 minutes....

i made 4 loaves.

Servings: 4
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/613-potato-bread-no-knead-sourdough

Donuts

Fri Nov 21 19:38:59 UTC 2008

Ingredients:

4.5 gram Yeast, Instant
1.13 pound water
0.37 pound Sugar
6.0 gram salt
3.0 each eggs, beaten
12.0 ounce evaporated milk
3.0 pound Flour, all-purpose
0.17 pound Shortening melted

Instructions:

Assemble ingredients (only two eggs pictured as they were jumbos and really large).

Mix the eggs, milk, salt, and sugar till salt and sugar are dissolved.

Place about half the flour, all the yeast, and the liquid mixture in a bowl. Whisk till smooth.

Add the remaining flour in batches, incorporating each addition.

When all the flour is incorporated, cover and allow to sit in refrigerator overnight (or a minimum of 4 hours).

The next day, take out the dough. It will have risen some.

Roll dough out on well floured board to about 1/8 inch thick.

Preheat fryer (or other deep fat frying vessel) to 350. Cut dough into 2.5 inch squares. Fry on first side till golden.

Turn by tipping corner of doughnut with the handle of a wooden spoon. Fry on 2nd side till golden.

Remove from fat, drain well, and allow to cool a little.

Coat with sugar, cinnamon sugar, or powdered sugar and serve.

Servings: 20
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/609-donuts

Corn Pudding

Fri Nov 21 22:11:30 UTC 2008

Ingredients:

1.0 pound Corn divided in half
0.125 pound butter
1.0 cup Cream, Heavy
1.5 teaspoon Sugar
4.0 teaspoon Corn Meal
0.25 teaspoon salt
1.0 each Egg separated
4.0 teaspoon Chives chopped
1.5 teaspoon Basil, Fresh minced

Instructions:

Saute half the corn in the butter.

While corn sautes, cream the remaining corn in a blender and assemble remaining ingredients.

Add the creamed corn. Cook for about 3 - 4 minutes. Add the cream and cook another 3 - 4 minutes. Add the sugar, salt, and corn meal. Return to a simmer for a few minutes.

Allow to cool, then add the herbs.

Beat the egg yolk, and add to the corn. Whip the egg white to soft peaks and fold into corn. Portion the batter and bake in a preheated 350 degree oven for about 20 minutes or till golden on top

Servings: 8
Prep Time: 1 hour and 30 minutes
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/578-corn-pudding

Hamburger Rolls

Thu Nov 20 21:38:30 UTC 2008

Ingredients:

2.1 pound Flour, all-purpose
17.0 gram Salt, Flour
57.0 gram Sugar
45.0 gram Milk, nonfat dry
3.0 gram Yeast, Instant
28.0 gram Oil, Grapeseed can use butter instead
1.6 pound water

Instructions:

Mix the dry ingredients in your dough bucket. Add the oil and water. Mix by hand and follow the 20/20/20/2.5 mixing and stretching process set out in the baguette recipe found here

After the dough has rested the 2.5 hours, turn it out onto a floured work table.

Portion into 3 ounce or .2# portions. I used .2# and this recipe should make about 20 rolls.

Preshape each portion by flattening it out.

Fold the top 1/3 down onto the middle 1/3.

Then the bottom 1/3 onto the folded 2/3.

Rotate the dough 1/4 turn and pat the dough out.

Fold 1/3 of the dough again, and then the bottom 1/3 onto the 2/3.

Allow the pre-shaped portions to rest for about 15 minutes.

Line a baking sheet with parchment paper. Flatten out the rols, trying to make/keep a round shape. Alternatively, you can follow the Baguette recipe method for creating a boule which will give you a rounder shape.

Allow to rise for about an hour. The bake in a preheated 400F oven for about 15 minutes or till interior temperature is over 200F. Place on rack to cool.

Servings: 20
Prep Time: 7 hours
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/569-hamburger-rolls

Pizza Sauce - Small

Fri Nov 21 22:54:03 UTC 2008

Ingredients:

1.0 can Tomatoes, Ground Tuttorosso blue label
8.0 gram Sugar
4.0 gram salt
15.0 gram Basil, Fresh minced

Instructions:

Mix all ingredients

Servings: 1
Prep Time: 15 minutes
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/566-pizza-sauce-small

Naan

Fri Nov 21 09:29:18 UTC 2008

Ingredients:

starter
1.0 teaspoon yeast, active dry
1.0 teaspoon Sugar
2.0 tablespoon water

base
2.0 cup Flour, all-purpose
2.0 tablespoon Oil, ghee
1.0 teaspoon salt
water
butter

Instructions:

Dissolve yeast and sugar in warm water. Let the mixture get nice and foamy. This will take about 10-15 minutes.

Put the dry ingredients for the base into a food processor. Turn on processor and slowly add oil. You can use olive oil if you don't want ghee. Slowly pour in the yeast starter. Then slowly pour in water until the the dough forms a ball and cleans the bowl. Let the dough knead in the processor for 2 minutes. This step can be done the traditional way, with elbow grease, of course.

Put the dough ball into a plastic bag that is at least twice as big. Put the bag in a warm place and allow to rise, at least double in size. This could take 1-2 hours, depending on how warm it is.

Divide the dough into 4 pieces and pat them out into thin discs. You can roll them out if you want but I like to just use my hand. An uneven surface and even a thin spot or two are desirable. Cover with a damp cloth or plastic and let rise for about 20 minutes.

Turn on your oven broiler and put a heavy frying pan (cast iron) on the stove on a high flame. Butter both sides of a piece of dough. When the pan is very hot, flip it over and place the dough circle on the bottom of the pan (now facing up) then stick the pan upside down into the oven with the dough about 6 inches below the broiler. A cast iron pan works better than a stone as it gets hotter and holds more heat.

Check after 2 minutes, less if this is the first time you've ever cooked naan in this kitchen. It could take 3-4 minutes to cook the naan, depending on how hot your broiler is. The naan could go from perfectly done to burned in very short order so keep an eye on it.

Pull out the pan when ready, brush the naan with butter and sprinkle with salt. Put the pan back on the stove to get it hot and brush another piece of dough with butter in preparation for cooking.

Servings: 4
Prep Time: 2 hours
By: Burris Ewell
For more info visit:
http://www.recipesonrails.com/recipes/show/556-naan

Asian Beef

Thu Nov 20 21:34:23 UTC 2008

Ingredients:

1.0 pound Beef, Flank Steak thinly sliced
2.0 tablespoon Soy Sauce
1.0 tablespoon Corn Starch
1.0 teaspoon Oil, Sesame
2.0 tablespoon Wine, Sherry
2.0 teaspoon Sugar
2.0 cup Oil, Peanut

Instructions:

Thinly slice the steak. This tends to work better if the steak is near frozen.

Mix the beef with the corn starch, half of the soy sauce, half of the sherry, half of the sugar, and the sesame oil. Mix this very well, and allow to marinate in the fridge for about half an hour.

Heat the oil in the wok till about 300 (yes this is low, so the meat doesn't clump together). Cook the beef, in batches, till just brown on the outside. Remove to a sieve to drain.

When ready to serve, heat about 3 tablespoons of the strained used oil in the wok to about 375. Return the beef to the wok, all at once, and stir fry for about 2 minutes. Add remaining sherry, soy sauce and sugar, mixing well. Serve.

Servings: 4
Prep Time: 1 hour
By: Warren Prince
For more info visit:
http://www.recipesonrails.com/recipes/show/555-asian-beef