Hungarian Split Farmhouse Loaf

This bread tastes like heaven...and it is beautiful to look at! Love the fun addition of the fennel seeds (they add an interesting flavor!). Rip it apart by hand and enjoy warm!

Hungarian Split Farmhouse Loaf

Ingredients:

4 cups unbleached white flour

2 tsp salt
1/2 tsp fennel seeds, crushed
1 T sugar
4 tsp yeast
1 1/8 cups lukewarm water
2 T butter, melted
pinch of salt
2 tsp fennel seeds, for sprinkling

Topping:

1 egg white

Makes 1 loaf.

1. Lightly grease a baking sheet. Sift the flour, salt, crushed fennel, and sugar together in a large bowl. Make a well in the center.

2. Cream the yeast with a little water, stir in the rest, then pour into the center of the flour. Stir in sufficient flour to make a runny batter. Sprinkle more of the flour on top, cover and leave in a warm place for 30 minutes, or until the sponge starts to bubble and rise.

3. Add the melted butter and gradually mix in with the remaining flour to form a dough. Turn out on to a lightly floured surface and knead for 8 – 10 minutes until smooth and elastic. Place in a lightly oiled bowl, cover with lightly oiled plastic wrap and leave to rise, in a warm place, for 45 – 60 minutes, or until doubled in size.

4. Turn out on to a lightly floured surface and punch down. Shape into an oval and place on the prepared baking sheet. Cover with lightly oiled plastic wrap and leave to rise, in a warm place, for 30 – 40 minutes, or until doubled in size.

5. Meanwhile, preheat the oven to 425 F. Mix the egg white and salt together, and brush this glaze over the loaf. Sprinkle with fennel seeds and then, using a sharp knife, slash along its length. Bake for 20 minutes, then reduce the oven temperature to 350 F and bake for 10 minutes more, or until sounding hollow when tapped on the base. Transfer to a wire rack to cool. 

Cinnamon Apple Oatmeal Cookies

These are AMAZING! Had to share. :)

Cinnamon Apple Oatmeal Cookies 

(joythebaker.com)

1/2 cup (1 stick) unsalted butter, softened

1/2 cup granulated sugar

1/2 cup brown sugar, packed

1 large egg

1 teaspoon vanilla extract

1 cup all-purpose flour

1 1/4 cup oats, old fashioned or quick cooking

1/2 teaspoon baking powder

1/2 teaspoon baking soda

scant 1/2 teaspoon salt

1 teaspoon ground cinnamon

generous pinch fresh grated nutmeg

3/4 cup coarsely chopped walnuts

1 medium apple, peeled, diced small (i used a granny smith apple)

1 teaspoon fresh lemon juice

Place a rack in the center and upper third of the oven and preheat to 350 degrees F.  Line two baking sheets with parchment paper and set aside.

Peel and dice the apple and toss with lemon juice.  Set aside.

Beat the sugar and butter in the bowl of a stand mixer fit with a paddle attachment.  Beat until creamy, about 3 to 4 minutes.  Add egg one,  beating for 1 minute..  Add the vanilla extract and beat until blended.

Whisk together the oats, flour, baking powder, baking soda, spices and salt.  Add to the butter and egg mixture slowly beating on low speed until just incorporated.  Stir in the walnuts and apple chunks last.

Bake at 350 degrees F for 10 to 13 minutes or until they’ve reached your desired doneness.  I like mine a little underdone and cook them for 10 minutes.  Allow to cool on the cookie sheet for 5 minutes before transferring to a wire rack to cool completely.  Or you could just eat them warm.  That’s probably the best idea.  Makes about 2 dozen cookies.

Pita Pocket Bread & Chips

Elias just tried this recipe for the first time today and it was delicious!! Pretty simple too...


Pita Pocket Bread

• 1 tsp. active dry yeast
• 1/2 c. warm water
• 1 1/4 c. flour
• 1/2 tsp. salt

Dissolve yeast in warm water. Add flour and salt, and stir to make a soft dough. Knead well, adding a little flour if needed. Place in greased bowl. Cover and let rise 15 minutes. Divide dough into 4 balls. Cover and let rise 10 minutes. Flatten each ball and use rolling pin to roll into a thin circle (about 1/4 inch thick). Place on greased baking sheet. Bake @ 500 for 4-6 minutes until puffed and lightly browned.

Perfect Pita Chips

• 2 T. olive oil
• 1 tsp. salt
• 1 tsp. garlic salt
• 1 tsp. Italian seasoning 

After you bake the above bread, brush one side of each piece pita pocket with olive oil. Sprinkle salt, garlic salt, and Italian seasoning over the pita pockets. Cut each pocket into 4 even triangles. 
Bake @ 350 until the triangles turn a light brown color, 15 to 20 minutes.

**Goes great with hummus!!

Turkey Burgers

1 lb. of ground turkey meat
1 medium red onion, finely chopped
1/2 cup of fresh parsley (or whatever fresh herbs you like. I liked cilantro)
1 Tbsp garlic powder
1 tsp salt
1 tsp pepper
cheese

Mix ingredients together and form 4-6 patties. Grill on medium heat for 7 minutes on each side. 2 minutes before burgers are done place cheese on each patty.

 *really yummy on pretzel buns.

Famous Porkchops

Ingredients

Original recipe makes 4 servings

• 1 cup crushed butter crackers
• garlic salt to taste
• ground black pepper to taste

• 3 eggs, beaten
• 4 pork chops
• 1/2 cup butter

Directions

1. Preheat oven to 375 degrees F (190 degrees C).
2. In a shallow bowl combine crushed crackers, garlic salt and pepper; mix well. In a separate bowl beat eggs.
3. Dip your pork chops in the egg batter and then in the cracker mixture. Place the pork chops in a casserole dish. Place chunks of the butter around the pork chops. Cover and bake for 45 minutes. Take the foil off the last 15 minutes.

• PREP15 mins
• COOK45 mins
• READY IN1 hr
  
  

Bruschetta Chicken

1/2 cup flour
2 eggs, beaten
4 boneless, skinless chicken breasts
1/4 cup grated parmesan cheese
1/4 cup crushed garlic croutons
1 tablespoon butter, melted
2 large tomatoes
3 tablespoons minced fresh basil
2 garlic cloves, minced (appox. 1 teaspoon)
1 tablespoon olive oil
salt & pepper to taste

Preheat oven to 375 degrees. Grease 9x13 baking dish. Place flour & beaten eggs in separate shallow bowls. Dip chicken into flour, then into eggs. Place into baking dish. Combine parmesan cheese, crushed croutons, & melted butter then sprinkle on chicken. Loosely cover with foil. Bake for 30-40 minutes, or until top is browned and chicken is cooked through. Chop tomatoes and combine with last ingredients. Spoon mixture over chicken, and return to oven for 5-7 minutes or until tomato mixture is heated through.

*note: bruschetta (tomatoes, garlic, basil, olive oil) can also be made in blender.

Lemon Orzo Salad with Asparagus and Tomatoes

12 oz. orzo
1 bunch fresh asparagus, cut into 1-inch pieces
1 pint grape or cherry tomatoes, halved
1 lemon, zested and juiced
4 Tbs. extra virgin olive oil
1 clove garlic, minced
2 Tbs. fresh parsley, minced
Kosher salt
Fresh ground pepper
Grated Parmigiano Reggiano*

Bring 2 large pots of water to boil.  Add a big pinch of salt in each.

To one pot, add asparagus and blanch, about 2 to 3 minutes, depending on the thickness of your asparagus.  Place blanched asparagus in a bowl of ice water to stop the cooking and keep them green.

To the second pot, add the orzo.  Cook per package instructions.  When tender, drain and place in a large bowl.  Add blanched asparagus and tomato halves.

Mix olive oil, lemon zest, lemon juice, garlic, salt and pepper in a small bowl.  Stir into orzo and vegetables.  Stir in parsley and grated Parmigiano Reggiano.

This can be served warm, room temperature or cold.