Cheddar Cheese and Chive Bread

Found this recipe yesterday..with all the rain we've been having my chives are growing like crazy, this was the perfect way to use a bunch!  I have been trying lots of different herb/cheese yeast breads this year, this recipe is one of the top two favorites.  I used my stand mixer with the bread hook which worked great.  I did not have a Silpain non-stick baking mat so the crust appears to be softer.  Next time I make this I will bake the bread in my cast iron dutch oven to make the bread "crustier".

Recipe from HipFoodieMom

Prep time
20 mins
Cook time
35 mins
Total time
55 mins

Please note the RISING TIME for the dough. First rise: 2 hours. Second rise: 30 minutes. This recipe makes 2 loaves.
Author: Hip Foodie Mom
Recipe type: Bread
Serves: 10-12

Ingredients
¾ cup plus 1 tablespoon whole milk (+ more if needed)
1 (1/4-ounce) packet active dry yeast (2½ teaspoons)
4 cups bread flour or all-purpose flour, plus more for dusting (I highly recommend using bread flour)
⅓ cup granulated sugar
1 teaspoon fine salt
8 tablespoons unsalted butter (1 stick) + more for greasing
2 large eggs
2 cups shredded cheddar cheese
½ cup fresh chives, finely chopped
egg yolk for egg wash

Instructions
In a small saucepan, heat ¾ cup of the milk until warm to the touch but not hot (about 105°F to 115°F on an instant-read thermometer). Transfer the warm milk to a large mixing bowl and sprinkle the active dry yeast on top. Set aside for about 10-15 minutes to activate the yeast.
Sift the flour, sugar, and salt together into a large bowl; set aside.
In a small saucepan, melt the butter. Let the butter cool, then transfer to a medium bowl. Add the eggs and beat together. Using your electric mixer, stir the egg mixture into the yeast mixture until combined. Slowly add the flour mixture and mix on low speed. (At this point, if you feel like the dough is too dry, you can add a ¼ cup milk. You want the dough to be somewhat sticky). When well combined, gently fold in the cheddar cheese and chives. You can do this with your mixer or by hand.
Remove your dough from the mixer and turn the dough onto a floured work surface and knead the dough for about 2-3 minutes only.
Grease a glass bowl with butter and place the dough into the bowl and cover with plastic wrap. You can also coat the plastic wrap with butter (on the side that faces the dough if desired. Let rise in a warm place until doubled in size, about 2 hours.
Prepare a parchment lined baking sheet or use your Silpain non-stick baking mat for breads on a baking sheet. After the dough has doubled in size, remove the plastic wrap and set it aside. Remove the dough from the bowl and set on a lightly floured work surface. It will deflate a little but that is fine. Using a knife or dough scraper, divide the dough into 2 pieces and shape into loaves with your hands. Place both dough loaves on the prepared baking sheet and cover with a towel or with the same plastic wrap from earlier. Set aside again and let rise in a warm place for about 30 minutes. Meanwhile, pre-heat the oven to 350°F and arrange a rack in the middle.
When ready to bake, in a small bowl, beat together the egg yolk and remaining 1 tablespoon milk. With a pastry brush, lightly brush the egg wash over the dough and bake for about 30-40 minutes. Let cool before serving.

Salmon Patties (croquette)

Below is the basic recipe I used for my patties.  The changes/additions are as follows.

I did not have: 

Old Bay Seasoning..

I did not have fresh parsley

I did not have fresh lemon zest

and I did not use the extra water.

I did have:

Fresh Chives and Green Onion tops finely chopped (I used finely chopped onion as well) and 2 cloves of garlic finely chopped.

I did have 3 tablespoons of Mayonnaise

I also added 2 eggs instead of 1

I also had one sleeve of Ritz Crackers

I also used a generous 1/2 teaspoon of "Spice Time" Blackened Seasoning

Salmon Patties

Ingredients

1 (14.75 ounce) can of pink or red salmon, undrained
1/3 cup of finely minced onion
1/4 teaspoon of freshly cracked black pepper, or to taste
1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
1/4 teaspoon of Old Bay seasoning, or to taste, optional
1 tablespoon fresh chopped parsley
1/4 teaspoon of fresh lemon zest
15 saltine crackers, crushed fine
1 large egg, beaten
1/8 cup of water
1/2 cup of canola or vegetable oil

Instructions

Use a fork to gently break apart the salmon, leaving some small chunks. Add the onion, pepper, Cajun seasoning, Old Bay, parsley and lemon zest; gently toss. Reserve and slice lemon. Add the cracker crumbs, egg and water. Shape into 4 to 6 patties.

Heat oil in a skillet over medium high heat oil and carefully add the patties, cooking until browned; use a fish turner or wide spatula to carefully turn and brown the other side. Drain on paper towels. Serve immediately with a squeeze of fresh lemon.

Cook's Notes: Serve as patties with mashed or fried potatoes potatoes and creamed peas, a mixed garden salad and a fresh tomato pasta side, or serve with green beans, lima beans and a good condiment like Comeback sauce, Remoulade, Cajun mayonnaise, horseradish sauce, or ketchup, or serve on your favorite sandwich or dinner rolls if you prefer. The skin and bones of canned salmon are generally edible, however you can remove them if you prefer, or purchase it without. I use Chicken of the Sea Red Salmon Traditional Style Sockeye and leave the bones in. If you don't have fresh lemon, add a tiny squirt of yellow mustard.

Tip: If you have the time, place the patties in the refrigerator about 30 minutes before cooking.

To Bake: Line a baking sheet with aluminum foil and brush with oil or spray with non-stick spray. Place patties on top, dab with oil and bake in a 400 degree F preheated oven, turning once, for about 20 to 25 minutes, or until golden brown. May also scoop about 1/3 cup into lightly greased or sprayed muffin tins.

Variations: Substitute fresh cooked salmon, or an equal amount of well drained tuna, mackerel, cooked shrimp or fish, freshly cooked, canned or leftover meats, ham or chicken, or simply cooked, mashed potatoes. If you have leftover mashed potatoes, they also make an excellent binder for fluffier croquettes, or you may also substitute bread crumbs, flour or cornmeal for the saltines. If you like, you may coat the patties with bread crumbs, panko, flour or cornmeal.

Source: http://deepsouthdish.com

Hershey's Cookies 'N Creme Pudding

Oh Gosh.... this is the best chocolate pudding ever!

Hershey's Cookies 'N Creme Pudding

Ingredients
24 HERSHEY'S KISSES Brand Cookies 'N Creme Candies
2 large egg yolks
1/3 cup sugar
2 tablespoons cornstarch
1/8 teaspoon salt
2 cups milk
2 tablespoons butter or margarine , softened
2 teaspoons vanilla extract
Sweetened whipped cream or whipped topping
Additional HERSHEY'S KISSES Brand Cookies 'N Creme Candies (optional)

Directions
1  Remove wrappers from 24 candies; set aside. Place egg yolks in medium heatproof bowl; beat slightly. Set aside.
2  Stir together sugar, cornstarch and salt in 2-quart saucepan. Gradually stir in milk. Cook over medium heat, stirring constantly, until mixture thickens and comes to a boil. Boil and stir 1 minute.
3  Gradually stir at least half of the hot milk mixture into egg yolks; stir back into hot mixture in saucepan. Boil and stir 1 minute; remove from heat. Stir in candies, butter and vanilla, stirring until candies are melted and mixture is blended.
4  Pour pudding into dessert dishes. Cover; refrigerate several hours or until cold. Garnish with sweetened whipped cream and candy piece, if desired. Cover; store remaining pudding in refrigerator. 

Makes 4 to 5 servings.

Toasted Ravioli

I made this the other day, husband went crazy for it. I did not have the fine bread crumbs, I used what I had, which was Panko Seasoned crumbs, maybe not as pretty but the taste was fantastic.  I used heavy cream, it was what I had....

Toasted Ravioli by Ree Drummond
Ingredients
4 cups Vegetable Oil
6 whole Eggs
1/2 cup Half-and-half
2 cups All-purpose Flour
2 cups Seasoned Breadcrumbs
24 whole Frozen Ravioli (cheese Or Meat)
2 cups Jarred Marinara Sauce, Heated
1/4 cup Shredded Parmesan Cheese
1 Tablespoon Minced Fresh Parsley

Preparation Instructions

Heat the oil in a medium pot over medium-high heat until it reaches 400 degrees.

Whisk together the eggs and half-and-half in a dish. Place the flour in a separate dish. Pour the breadcrumbs into a third dish.

Grab the ravioli right out of the freezer. One at a time, drop the ravioli into the egg mixture, then dredge them in flour, then dunk them once again in the egg mixture, then coat them in the breadcrumbs. Set them aside on a plate as you go.

3 or 4 at a time, drop the breaded ravioli into the oil and fry them for 1 1/2 to 2 minutes, until the surface is golden brown and the filling is hot. They brown quickly, so watch them the whole time!

Remove them to a paper towel and repeat with the rest of the ravioli. Transfer them to a serving platter, sprinkle on the Parmesan and parsley, and serve with the marinara sauce.
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HOW TO MAKE A HERBAL INFUSION

Herbal Infusions


HOW TO MAKE A HERBAL INFUSION

Herbs have been known for centuries to yield beneficial results in fighting illness. The oldest accounts come from the Orient. Chinese medicine methods include many herbal components prepared as pills, teas, or extracts. All parts of the plant can be used in herbal teas: flowers, seeds, berries, stems, leaves, bark and roots. Infusions are basically teas that are brewed longer than typical tea.

A herbal infusion involves soaking herbs in water to extract their scent, flavor, and healing properties. To make an herbal infusion, you'll need one ounce of dried herbsor two ounces of fresh herbs, and 2 cups of water. You'll also need a teapot and a strainer. Both the flavor and healing properties will be infused into the water that you will be drinking. The herbs you choose should have soft leaves and flowers; those with hard leaves or flowers will not infuse as well, so the herbal infusion will not be very strong. Root teas will need to be steeped longer.

Here's how to make an herbal infusion:

Boil the water.

The hot water is necessary to extract the properties of the herb. If you try to make an herbal infusion with cold or lukewarm water, it will not work. Boil the water in a tea kettle at a ratio of 2 cups of water for every ounce of dried herbs or 2 ounces of fresh. Place water on the stove to boil. For the best results and most benefit from the herbs, use either distilled or spring water. Bring it to the boil.

Add the herbs.

Take the water off the heat, and immediately add your chosen herbs to the water. Measure into a teacup 1 to 2 tsps. of the herb that you are using. The herbs may be fresh or dried. If you are using an herb that consists of stems, leaves, bark or roots, it will be best to pulverize them with a mortar and pestle. Stir to mix the herbs into the water, and then let the mixture sit and cool for at least 10 minutes. If you are using bark, stems, or roots a longer infusion time will be needed. Times of infusion can range up to 10 hours and will depend on which herb you are using.

Strain the mixture.

After 10 minutes, the water will have extracted the herbal properties from the herbs. Strain this infused water and discard the herbs, drink immediately when the infusion time has expired. Use cheesecloth if you want to remove all of the pieces of the herbs from the infusion, or a metal strainer if you want some flakes of the herb to remain.

Using the herbal infusion.

Strain into a cup if you plan to drink it now, and drink it like tea. You can drink it hot or iced. You may add a bit of unrefined sugar or salt or honey to adjust the taste if needed. If you plan to use the herbal infusion later, strain it into a jar with a tight fitting lid, and refrigerate until used. The recommended dose is 2-4 teacups of the herbal infusion per day.

One-Cup Infusion

Sometimes you may wish to make your herbal infusion one cup at a time. This is sometimes the most convenient way to satisfy your needs and cuts down on the chances of wasting infusion or herbs. There are two different ways to make a one-cup infusion – with a small teapot or with what is called a tisane cup (which can be found at a variety of specialty shops).

A tisane cup usually involves a cup and saucer that possesses a strainer with a lid that fits on top. It is often considered one of the less time-consuming ways to make an herbal infusion. First, you will place two teaspoonfuls of dried herb into the strainer. The strainer is then placed within the cup. Next, freshly boiled water is then poured on top of the herbs. The lid should then be put onto the strainer, where the tea is allowed to infuse for about 10 minutes. The last step is to carefully remove the strainer.

Herbal Teabags

Homemade herbal teabags make great traveling companions when the need for an infusion-on-the-go comes up and also if you don't want to use any of the methods above. Many individuals enjoy their capacity to fit inside of an office desk as well. All you need to do is place 1 to 2 teaspoons of chosen herbs on a square made from muslin. Next, tie it into a small bundle using a piece of string. When you are in need of a cup of tea, all you have to do is infuse the bundle in a teacup filled with freshly brewed hot water for about 10 minutes.

Herbal infusions are often used to treat ailments such as colds and insomnia. This is a natural method for providing relief and comfort. You can also create an herbal infusion using oil, for use in soap and other toiletries. Heat about half a cup of herbs with 16 ounces of oil (jojoba, olive, or coconut) slowly, and simmer for an hour. Strain through cheesecloth, and use the herb infused oils as you would use regular oils when making your own recipes and remedies.

Old Fashioned Vanilla Ice Cream

2 Qt.                       4 Qt.                     6 Qt.

1 cup plus               1-1/4 cups             3-1/2 cups               Sugar
   2 tablespoons

3 tablespoons          1/4 cup plus          1/3 cup                    Flour
                                  2 tablespoons

1/4 teaspoon            1/2 teaspoon         2/3 teaspoon           Salt

2-1/2 cups                5 cups                  7 cups                     Milk

2 each                      4 each                   6 each                    Eggs  Beaten

2 cups                      4 cups                   6 cups                    Whipping Cream

1 tablespoon            2 tablespoons        3 tablespoons         Vanilla Extract

Combine sugar, flour and salt in saucepan.  Gradually stir in milk.  Cook over medium heat approximately 15 minutes or until thickened, stirring constantly.

Gradually stir about 1 cup of the hot mixture into the beaten eggs.  Add to remaining hot mixture, stirring constantly.  Cook 1 minute, remove from heat. Refrigerate 2 hours. (I put mine in the freezer until chilled)  Combine whipping cream and vanilla in large bowl; add chilled mixture, stirring with wire whisk to combine.  Freeze as directed.

Coffee ice cream:  Combine instant coffee (2 tablespoons for 2 qt, 4 tablespoons for 4 qt., or 6 tablespoons for 6 qt.) with sugar, flour and salt.  Continue as directed.

Old Fashioned Vanilla Custard Ice Cream

Recipe tomorrow.