Custom Classic Construction, Inc.
12 Peppers roasted and peeled
Sliced Cheese I used Colby Jack
1 tsp Baking Powder
2 large Eggs
1 cup Frying oil (I use Peanut)
Insert cheese slices into the peppers.
Beat egg whites until stiff with Baking powder,
in a separate bowl beat the yokes.
Pat chili dry, and once the oil is at temperature
Fold the yellow into the whites.
Dip each chili the egg mixture coating all sides. This is messy but worth it
Fry until golden about 5 mins per side
Drain on a towel
Keep them warm in the oven or eat right away
NO FAIL YEAST BREAD (makes 2 loafs)
4 cups plus 2 tbsp Bread Flour or an Artisan flour
1/2 cup All Purpose Flour
3 1/2 tbsp Dried milk powder
1 1/2 tsp salt
1 tbsp Instant Yeast
1 cup Milk
1/2 cup Sugar
1/2 cup whipping cream
Warm the milk to 95-105 F
add sugar and the yeast stir and let the yeast activate for 5 -10 min
Whisk together the flour, milk powder and salt
In another bowl combine whipping cream and egg
Add the yeast mixture and mix well
Slowly add the the wet mixture to the dry ingredients with a spoon.
The resulting mixture will be lumpy.
In your mixer set up with dough hook.
Start on slow and increase to med speed.
Mix for about 12 -15 mins or until the dough becomes smooth and if dented with your finger it springs back.
NOTE: If kneading by hand let the dough rest for 20 -30 mins. This will absorb some moisture and make it easier to knead It still will be sticky for the first 5 -10 minutes of kneading.
In an oiled bowl coat the dough with oil and cover with a damp cloth or plastic wrap Place in a warm spot to rise to double in size.
Once the dough has doubled gently press with the heel of your palm to force some gas out.
Transfer to a worktop and knead quickly for 1-2 mins
It makes 2 loafs so you decide what you want to use the dough for. I have baked them as regular slicing bread, used it for pizza dough, monkey bread calzones or dinner rolls or as in the photo above I rolled each half out and made stuffed bread.
One savory and one sweet .
Pepperoni roasted red peppers and Fontina Cheese in one and a mixture of melted butter, sugar, cinnamon and raisins in the other.
Then put them in an oiled loaf pan covered to rise again to double the size
Preheat the oven to 350
Bake for 35 -45 mins
Remove from pans immediately and for a soft crust either brush the tops with melted butter or whipping cream.
RASPBERRY CREAM SQUARES
Chocolate Cookie Crust:
1 cups Almond Flour
1/2 cup Coconut Flour
1/3 cup cocoa
1/4 cup sugar or Stevia
6 tablespoons melted butter
Raspberry Cream layer:
8 oz cream cheese
1 cup raspberries
1 cup heavy cream
1 tsp vanilla
1 tsp stevia or sugar
Whip Cream Layer:
2 cups heavy cream
2 tablespoons sugar or Stevia
1 teaspoon vanilla extract
Combine the coconut flour, Almond Flour sugar along with melted the butter to form a moist crumbly mixture.
Press into a 9" X 11" pan
Raspberry Cream Layer:
Whip the cream cheese until smooth.
Add the raspberries and blend until combined.
Pour heavy cream in and blend on high until it becomes whipped in texture.
Once whipped, add the vanilla extract and Stevia or sugar and whip again.
Spread this over the crust.
Whip the cream with the vanilla and sweeteners until stiff.
Spread over the top of the Raspberry Cream layer
SIDE NOTE: I think you could easily substitute the raspberries with any berry in season or frozen.
STUFFED ACORN SQUASH
Squash cut scoop out the seeds and stringy stuff
1/2 cup quinoa
1 Tab garam marsala
2 cups of chicken broth
1/2 pound of loose breakfast sausage or Italian sausage
1 red bell pepper diced
1/2 sweet onion
Preheat oven to 400 F (204 C)
Boil quinoa in chicken broth for 15 minutes.
Add red pepper and onion to the cooked sausage until the onions become transparent and sweet.
Add the Garam marsala pour in the quinoa and chicken broth reduce by a third
Place Squash in a baking pan Fill with the mixture Sprinkle with brown sugar Pour the remaining liquid into the pan.
Bake 1 hour basting a few times with the liquid.
CAPTAIN'S CUT BAKED COD
thick piece of cod.
cup bread crumbs
clove of garlic, minced
tablespoons grated Romano cheese
tablespoons melted butter
cup white wine
oven to 350 degrees.
a glass baking dish.
cod pieces in dish and pour wine over them.
bread crumbs, minced garlic, cheese and melted butter.
Sprinkle crumbs on top of fish.
for 35-30 or until fish flakes easily in the middle
Sweet and Spicy Cucumber Slices
lbs cucumber (about 3 medium), thinly sliced (peeled or unpeeled)
teaspoons kosher salt (if using table salt, use only 1 teaspoon)
cup rice vinegar, seasoned or regular
tsp red pepper flakes (optional if you don't want any heat.)
tablespoons minced red onion
cucumber slices in a colander sitting over a bowl, sprinkle with salt and toss
well. Let sit for 1 hour refrigerated. Toss the cukes a few times while they
drain if you remember. While cucumber slices are draining, prepare marinade.
vinegar, water, sugar and red pepper in a small saucepan; bring to a boil.
Reduce heat, cook until reduced to a 1/3 cup (about 10 minutes). If for some
reason you boil for too long, just add a little water until you have 1/3 C.
Remove reduction from heat and add onion. Let mixture cool to room temp.
cucumbers are done resting, pat them dry with a few paper towels and then
combine with the vinegar reduction. Chill for at least a few hours before
serving. They improve with time!
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