Rise and Shine

Sunday morning isn't always the easiest morning to get up early...especially after the Packers won the late game on Saturday night! I decided to make a version of eggs over easy on toast. The toast was focaccia cut open and then toasted under the broiler in the oven, I made eggs over easy and then placed one on each of the opened faces of focaccia. It was delicious; add a little salt and pepper and you're set. Good morning!



Foccacia Recipe:
Combine and let stand and dissolve:
1 1/2 cups warm water
1 package (2 1/4 tsp) active dry yeast
(I added a pinch of sugar to this)
Add:
3 1/2 to 3 3/4 cups all-purpose flour
2 tablespoons olive oil
1 tablespoon salt

Divide in half and roll each piece out to a 1/2 inch thick circle. Place onto greased baking pans. Let rise, covered with oiled plastic wrap for 1 1/2 hours. Preheat oven to 400 F. 10 minutes before baking, press the dough with your fingertips to make indentations all over the dough all over the dough. Drizzle with: 1/2 cup olive oil
Dried herbs (oregano, basil)

Molasses Cookies and Pumpkin Biscotti

So life after getting your wisdom teeth removed is pretty boring... Perhaps that is why I have posted so many recipes lately! So here are a couple more:

I made these two recipes back in Toledo. Mom and Dad were at work, so obviously I was a bit bored at home and decided to bake some things. Well of course Mom didn't have just all-purpose flour, so I had to substitute for both of these recipes. She did have self-rising flour and whole wheat flour. So for both of the recipes I used half self-rising and half whole wheat. Although with the self-rising you have to be careful because it already has some baking soda and salt in it already, so I just used a bit less baking soda then the recipes called for.

The whole wheat flour made these recipes a bit nuttier. Actually I must admit the biscotti was a kinda dry, but if you dipped it into coffee or tea they were good.

Molasses Cookies
(adapted from Simply Recipe)

Ingredients:
1 cup self-rising flour
1 1/4 cup whole wheat
1 teaspoons of baking soda
1/2 teaspoon of salt
1 teaspoon ground ginger
1 1/2 teaspoons ground cinnamon
1/4 teaspoon ground allspice
3/4 teaspoon ground cloves
3/4 cup (1 1/2 sticks) unsalted butter, softened
1/2 cup dark brown sugar, packed
1/2 cup granulated sugar, plus 1/3 cup for rolling cookies
1 large egg
1 teaspoon vanilla extract
1/3 cup unsulphered molasses

Directions:
1. Preheat oven to 375°F.
2. Mix together flour, baking soda, salt, cinnamon, ginger, cloves, allspice together in a bowl and set aside.
3. Use an electric mixer and beat the butter for 2 minutes.
4. Add the brown sugar, and 1/2 cup granulated sugar to the butter and beat until light and fluffy, about 3 minutes with mixer set at medium speed.
5. Add egg, vanilla extract, and molasses and beat until combined, about 30 seconds. Scrape down sides of bowl with a rubber spatula.
6. Add dry ingredients and beat at low speed until just combined, about 30 seconds.
7. Place remaining 1/3 cup of granulated sugar in a shallow bowl. Working with 2 Tbsp of dough each time, roll dough into 1 3/4 inch balls. Roll balls in sugar and place on ungreased cookie sheets, spacing them 1 1/2 to 2 inches apart.
8. Bake until the outer edges of the cookies begin to set and centers are soft and puffy, about 11 to 13 minutes.
9. Cool cookies on sheets for 2 to 3 minutes before transferring them to cooling racks .

Note: do not overcook. The centers of the cookies should be somewhat soft and spongy when you take them out of the oven, otherwise they will end up hard and dry.

Pumpkin Biscotti
(adapted from Simply Recipe)

Ingredients:
1 1/4 cup of self-rising flour
1 1/4 cup of whole wheat flour
1 cup of sugar
1 teaspoon of baking powder
1 teaspoon of cinnamon
1/2 teaspoon of nutmeg
Pinch of ginger
Pinch of cloves
Pinch of salt
2 eggs
1/2 cup of pumpkin purée
1 teaspoon of vanilla extract

Directions:
1. Preheat oven to 350°F.
2. Sift together the flour, salt, sugar, baking powder, and spices into a large bowl.
3. In another bowl, whisk together the eggs, pumpkin purée, and vanilla extract.
4. Pour the pumpkin mixture into the flour mixture. Give it a rough stir to generally incorporate the ingredients, the dough will be crumbly.
5. Flour your hands and a clean kitchen surface and lightly knead the dough.
6. Lightly grease a baking sheet or line it with parchment paper. Form the dough into a large log, roughly about 15-20 inches by 6-7 inches. The loaves should be relatively flat, only about 1/2 inch high.
7. Bake for 22-30 minutes at 350 F, until the center is firm to the touch. (Feel free to also form two smaller logs for cute two-bite biscotti; just cut the baking time to 18-24 minutes.)
8. Let biscotti cool for 15 minutes and then using a serrated knife cut into 1 inch wide pieces.
9. Turn the oven to 300 F and bake for an additional 15-20 minutes.
10. Cool completely (note: biscotti may be still a tad moist and chewy, so if you prefer it crisp let it sit uncovered overnight in a dry space)

Enjoy!

Toasted Walnut Biscotti

Mmmmm homemade biscotti dipped in tea or coffee. Can't get much better than that.

I found a biscotti recipe in Mom's new cookbook, The Art of Simple Food (thanks to Teddy for giving it to Mom for Christmas)! The recipe was for Almond Biscotti, but since we had no almonds and we always have the Costco-size-bag of walnuts, I used them instead. This was an easy recipe and only had a few ingredients. I think my favorite part of biscotti is you can virtually add whatever ingredient you want: walnuts, crasins, chocolate chips, cinnamon, pretty much whatever you little heart is in the mood for.

I toasted the walnuts in the oven before hand, which I have never done before. I really think that it made a difference in the taste! They were delicious.

Toasted Walnut Biscotti
(adapted from The Art of Simple Food)


Ingredients:
1 1/2 cups whole walnuts (or any ingredient you want!)
2 1/4 cups unbleached all-purpose flour
1 tsp baking powder
3 eggs at room temperature
1 cup sugar
1/4 tsp lemon zest




Directions:
1. Toast walnuts in oven at 350 for five minutes, then cool and coarsely chop
2. In a bowl, combine flour and baking soda
3. In a separate bowl, beat together with an electric mixer the eggs and sugar until the mixture forms a ribbon (you will be able to lift it out of the bowl a few inches with the beater)
4. Gently stir in flour mixture until just incorporated
5. Then gently fold in almonds
6. Greased or line a baking sheet with parchment paper
7. Form the dough into two 3-inch wide loaves and smooth with wet hands
8. Bake at 350 for 25 minutes, till lightly browned (remember this is only the initial baking)
9. Lower oven to 300
10. Let the loaves cool for 10 minutes, then cut them into 1/2-inch thick cookies
11. Bake cookies on each side for 10-12 minutes until beginning to brown, the biscotti may be a tad chewy and moist (that's for you Em) still
12. For more crispy biscotti, leave the biscotti uncovered over night in a dry place

Brown Suga Shortbread Cookies

So apparently I was wrong: shortbread cookies are not always those hard little rectangular cookies. They are usually soft and chewy?! I was unaware of this, which was apparent when I kept putting the pan back in the oven so the cookies would harden up.. wooops. They turned out just fine though. Crisis avoided. Phewwww.

I made these up in Grand Marais, not sure what inspired me. I probably was craving one of those little hard rectangular cookies. I ended up with a soft, chewy, wedge of goodness. I must admit this was not a bad mistake.

Brown Suga Shortbread Cookies
(with a twist by Sarah)

Ingredients:
1 teaspoon unsalted butter, softened (2 sticks)
1 cup packed light brown suga
2 cups all-purpose flour
1/8 teaspoon salt
1/2 cup crasins (twist part 1)
1/2 cup chopped walnuts (twist part 2)
1/4 teaspoon ground cinnamon
1 tablespoon granulated sugar

Directions:
1. Preheat the oven to 325 degrees F
2. Lightly grease a 9-inch round pan and set aside
3. In a large bowl cream the butter with an electric mixer
4. Add the brown suga and beat until light
5. Add the flour, salt, crasins, and walnuts. Mix just until incorporated, careful do not over mix
6. Press the dough into the bottom of the prepared pan
7. Pierce the dough all over with the tines of a fork, and press the edges decoratively with the flat side of the tines (piercing the dough allows the trapped air to escape while baking, Mom informed me of this.. probably wouldn't have done it if I hadn't asked her and found out why!)
8. Combine the sugar and cinnamon in a small bowl and sprinkle lightly over the dough
9. Cut into 12 wedges before baking
10. Bake until set and pale golden brown, 30 to 40 minutes (note: it will still be fairly soft - do not keep putting it back in the oven thinking it will become a hard cookie. They won't!)
11. Let cool before serving, or store in an airtight container for up to 3 days and serve at room temperature (like any sweet actually stay in the house for 3 days)


I think it is kinda hard to tell from the photo above, but these shortbread cookies are fairly thick. The consistency is almost like a cookie bar. I think the addition of the crasins and walnuts made it delicious, however you can really add anything you want to them. Well, anything within reason that is!

Pumpkin Flan

It's a pie, no it's a cake, no it's FLAN!

This adventure began late one afternoon in the UP after we finished our daily snow shoe. Looking through the cabinets, I came upon a can of pumpkin. The following conversation unfolded:

Me: Mom you know you have canned pumpkin?
Mom: Yeah.
Me: What are you going to use it for?
Mom: Pumpkin flan.
Me: Oh why not pumpkin pie?
Mom: You don't need to make a crust for flan.

I should have know that her answer would be so simple.. Who has the time to bother with making a crust? Everyone knows that the most important part of a pie is the filling anyway, so might as well just skip the crust and go straight for the good part. We don't mess around in the Clement household.

So thus began my quest to find a pumpkin flan recipe. I searched through every page of every cook book in the house and then tirelessly searched the world wide web. Like a sailor spotting the faint glow from a lighthouse on a stormy night, I finally found the perfect recipe. A pumpkin flan recipe by the one, the only, the Martha Stewart.

Pumpkin Flan
Ingredient:
1/2 cup granulated sugar
3/4 cup light-brown sugar
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/4 teaspoon coarse salt
1 cup cooked pumpkin puree
1 1/2 cups half-and-half or cream (we used whipping cream)
5 large eggs, beaten
1 teaspoon pure vanilla extract
1/2 cup heavy cream, whipped

Directions:
1. Preheat the oven to 350 degrees
2. Put the granulated sugar in a 9-inch cake pan or pie plate, set on the center rack in the oven, and bake until the sugar is caramel colored, 8 to 12 minutes. Swirl to cover the bottom of the pie plate with the caramel.
3. In a large bowl, whisk together the brown sugar, cinnamon, ginger, nutmeg, and salt.
4. Stir in pumpkin puree.
5. In a medium bowl, whisk together the half-and-half, eggs, and vanilla.
6. Thoroughly blend the egg mixture into the pumpkin puree.
7. Set the pie plate in a large roasting pan, and pour the custard over the caramel.
8. Carefully pour enough hot tap water into the roasting pan to reach halfway up the sides of the pie plate.
9. Bake until the custard is set, about 1 hour and 10 minutes. Cool and chill in the refrigerator. 10. Run a knife around the outside edge of the flan and invert it onto a rimmed plate.
11. Whip the heavy cream until desired consistency
12. Cut into wedges or scoop and serve with a dollop of whipped cream.



Well to continue this pumpkin flan adventure, of course I forgot one of Martha's steps. I didn't put the pie plate in a roasting pan and fill it with water. Also the 9-inch pie plate that I used did not hold all of the liquid. So needless to say, my flan over flowed while cooking and got all over the bottom of the oven. A few choice words may have been heard from the kitchen. I ended up putting aluminum foil on the rack below the flan to catch any falling debris. However, the bottom of the oven was already covered. That was a joy to clean up the following morning. Despite a few hiccups along the way, I must say that in the end the pumpkin flan was a success.

Liz's "Shhhh, don't tell the yoopers" Pasty Recipe

My husband has always told me "pasties should be meat, potatoes and onions...nothing else." Well, I'll admit that my husband knows a true pasty, but not being a true yooper (not yet, at least), I reserve the right to tweak the recipe a little bit. Below is the standard pasty recipe:
4 cups diced potatoes
1 cup diced onion
1 1/2 lbs. ground beef
2 tsp. salt
1/2 tsp. pepper

My adaptation is:
3 cups diced potatoes
1 cup diced sweet potatoes
1 cup diced onion
1 cup carrots
1 1/2 lbs. ground beef
2 tsp. salt
1/2 tsp. pepper



Usually my crust is quite tough, probably due to over mixing...I cheated a little this time (due to the impending visit from one youngest sister) and used Pillsbury pie crust. The recipe for homemade pie crust is:
3 cups flour
1/2 cup shortening
8-9 tbsp. cold water



A true yooper showed me how to roll the pasties and I have yet to fully get it down. The first two are always mashed together and dough is pasted all over to cover the holes...but by the third, I usually have a decent handle on putting them together. Bake at 400F for 12 minutes, then turn the heat down to 375F for another 35 minutes and enjoy!

Christmas Cookies

Santa, reindeer, and elephants oh my! Yes, ohhh yes it is Christmas-cookie-making time in the Clement household. Don't you fret, the usual cookie cutter suspects were there: Mr. Gingerbread man, the mistletoe, the lone apple, and the random coyote. Can't make a batch of Christmas sugar cookies without them.
This year we did not use Grandma's traditional sugar cookie recipe. We wanted a recipe that would not require us to chill the dough for several hours or over night. So after an extensive search on this amazing new invention, the world wide web, we discovered a recipe that only required the dough to chill for about an hour. In the end it didn't really matter since we let the dough chill for a couple hours while we had dinner and hung out with the rest of the family (aka played with Rory). So here is the recipe we used, followed by Grandma's sugar cookie recipe!

Sugar Cookies
(Makes 24 cookies - we doubled the recipe)

Ingredients:
1 cup butter, softened
1 cup sugar
1 large egg
1 1/2 tsp vanilla
3 cups all-purpose flour
1 1/4 tsp baking powder
egg whites and sprinkles (for decorating)

Directions:
1. Preheat oven to 375
2. Beat together butter and sugar until light and fluffy
3. Add the egg and vanilla, mix until just combined
4. Add the flour and baking powder in intervals (dough will seem as if it doesn't have enough moisture, but it will come together when chilled)
5. Divide the dough into four equal parts, shape into disks, wrap in plastic, and refrigerate for an hour or until firm.
6. Lightly flour a clean surface and roll out one of the four parts at a time
7. Cut out shapes with cookies cutters (one must be an elephant or rubber duckie)
8. Place the cutout cookies on a lightly greased cookie sheet
9. Brush each cookie with egg whites and decorate to your little hearts desire!
10. Bake cookies for 7-8 minutes
11. Let the cookies cool

(note: The above photo is obviously exactly what it should look like while cutting and decorating these cookies. Messy counter: flour, cookie cutters, and sprinkles everywhere)


Well now what you've all been waiting for, the real deal:

White Rolled Cookies
(note the index cards are covered in saran wrap? Why? We may never know..)

Ingredients:
1 1/2 cup sugar
13 tbsp melted butter
2 eggs
4 tbsp milk
2 tsp cream of tartar
1 tsp baking soda
1 tsp vanilla
2 3/4 cup flour

Directions:
1. Sift 1 cup of the flour with the cream of tartar and baking soda
2. Mix all the ingredients together, the dough should be soft
3. Wrap the dough in saran wrap and chill it in the refrigerator for several hours or overnight
4. Preheat the oven to 350
5. Roll chilled dough, in small chunks, on a lightly floured surface with a floured rolling pin - roll very thin (note: Dad will be the judge of the appropriate thinness of the cookies)
6. Cut with cookie cutters quickly and place on greased cookie sheets
7. Brush with egg white and decorate
8. Bake for 7 minutes (to bake to Dad's liking, the cookies must be cripsy!)