Sarah Craig

Archive for August, 2011

• 1 1/8 cups water (70 to 80 degrees F)
• 3 cups all-purpose flour
• 3 tablespoons brown sugar
• 1 1/2 teaspoons active dry yeast
• 2 quarts water
• coarse salt
• melted butter

1. In bread machine pan, place the first four ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1 to 2 tablespoons water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Divide dough into eight balls. Roll each into a 20-in. rop, cut into small bite sized sections (they will expand in the next step).
3. Place on a large greased baking sheet in a warm place until doubled in size.
4. Bring some water to a gentle boil in a large pot.
5. Prepare a baking sheet with a clean towel and a paper towel on top
6. Heat your oven to 190C (375F)
7. Plop about 10 bites into that boiling water.  Toss gently so that all sides are shocked with the water. You want to boil them for about 45 seconds (they will puff up further).
8. Remove from the water with a slotted spoon. Let them drain on paper towels.Don’t worry if a few of them shrivel up.They will recover nicely in the oven!
9. Remove them carefully from the paper towels. Place on a greased baking sheet.Bake for about 15 minutes until they are a nice golden color.
10. Brush bits with melted butter and roll in Parmesan and sprinkle with garlic and Kosher Salt or use cinnamon & sugar (About 1 cup sugar and 1 1/2 tsp. of cinnamon)

This recipe just goes to show how brainwashed we’ve all become by commercially mass-produced food.  If I asked you what color strawberry icecream is, I bet everyone would say bright pink!

Ingredients

• 1 pound of strawberries, hulled and halved
• 1 ½ cup sugar
• ¾ tsp fresh lemon juice
• 1/8 tsp salt
• 1 cup heavy cream
• 1 cup whole milk