144 previously known scotchies Recipes

bananas , previously peeled, frozen, banana , previously peeled, frozen (yes, another 1)

you will need : makes 2 large baguettes or 4-5 smaller loaves(12 inches), sponge, bread flour, warm water(110 degrees ), instant or rapid rise yeast, dough, bread flour, instant or rapid rise yeast, warm water (110degrees), salt, glaze, egg beaten with 2 tbsp water, directions: this recipe requires 2 days... so plan ahead ., day 1, make the sponge. in a medium bowl, stir all of the ingredients until combined. you will need to cover the bowl with plastic wrap. let it sit at room temp until the sponge has risen and fallen at least 6 hours and up to 24 hours. i made mine in the late afternoon and started on it in the morning., day 2, in a mixer bowl, fitted with the dough hook, combine 3 cups of the flour and yeast. on low speed, add water and mix until the dough comes together. it will be about 2 minutes. stop the mixer and cover the bowl with a plastic wrap. let it sit at room temp for 20 minutes. after the 20 minutes. remove the plastic wrap and add the sponge from the previous day. add the salt and knead the dough on medium-low for about 8 minutes. after about 4 minutes, if the dough is still sticking to the sides if the bowl, add the remaining 1/2 cup flour, 2 tbsp at a time. the dough should not stick to sides only to the bottom of the bowl. complete kneading the dough for the additional 4 minutes. you should have kneaded the dough for a total of 8 minutes., turn the dough on a lightly floured counter top. form into a nice ball ., place the dough into a large , lightly oiled bowl. cover tightly with greased plastic wrap. let rise in a warm place. like with all my breads i let it rise in a cozy oven. (i turn on the oven for about a minute and then turn it off. ...it should feel just cozy, not hot or too warm.)let rise 1 hour., after the initial 1 hour rise time , you will need to turn the dough 2 times slide a bench scraper under 1 side of the dough. gently lift and fold 1/3 of the dough toward the center., repeat with the other side. finally, fold the dough in half perpendicular to the first folds. this should be a rough square. let it rise for 30 minutes . the process of turning and folding. cover the bowl with plastic wrap. let rise for an additional 30 minutes. this process stretches the dough gently and ensures that the sheets of gluten in the bread provide the proper structure and strength. top a large rimless(or inverted) baking sheet with parchment paper. turn the dough onto a lightly floured counter top. divide it into 2 loaves(i divided mine in 4-5 pieces as my baking stone is too small)., shape each piece into a baguette and lay each piece seam side down. space them about 4-5 inches apart., shaping the baguettes, work with 1 piece at a time. gently pat the dough into a rectangle., gently fold the bottom third of the dough up to the center. press to seal. bring the bottom of the dough up to the top and seal., flour your hand and create a large crease down the middle., top and the bottom of the dough together making sure it is secure ., gently roll the baguette back and forth to make a long log. lay each piece seam side down unto a parchment lined baking sheet., remember to space them. mist the baguettes with vegetable oil and cover loosely with plastic wrap.( i didn tsp cover them with plastic wrap). let rise in a warm place till doubled about 1 hr to 1 1/2 hr., after about 40 minutes of rising time prepare your oven. adjust your oven rack to the lower-middle position. place a baking stone on the rack and heat the oven to 500 degrees. let the baking stone heat for 30 minutes but no longer than 1 hour. after the baguettes have doubled in size, score them with 1/2 inch slashes. use a very sharp knife or a sharp blade. brush the breads with egg-water mixture. carefully slide the breads and parchment paper unto the baking stone. immediately reduce the oven to 425 degrees. don tsp forget this step. bake until golden and center of bread registers at 210 or about 25 minutes. rotate loaves halfway to ensure even browning. i don tsp think i bothered with turning them. let cool for about 30 minutes. this bread is amazing for steak sandwiches. delicious, recipe was adapted from america s test kitchen baking cookbook .

all-purpose flour, baking powder, baking soda, salt, butter, softened, white sugar, brown sugar, eggs, quick-cooking rolled oats, butterscotch chips, divided

all-purpose flour, baking soda, salt, ground cinnamon, butter or margarine, softened, granulated sugar, brown sugar, eggs, vanilla extract, quick or old-fashioned oats, nestle toll house butterscotch flavored morsels

butter, softened, light brown sugar, white sugar, eggs, vanilla extract, all-purpose flour, baking soda, ground cinnamon, salt, rolled oats , or as needed, butterscotch chips , or to taste

flour, baking soda, salt, cinnamon, butter, softened, brown sugar , firmly packed, granulated sugar, eggs, vanilla extract, old-fashioned quaker oats, nestle toll house butterscotch flavored morsels (about 2 cups)

butter, softened, sugar, light brown sugar, eggs, vanilla, all-purpose flour, baking soda, cinnamon, salt, quick oats or 3 cups oats, butterscotch chips

bananas (ripe , and previously frozen), flour, salt, baking soda, butter, melted, vanilla extract, eggs, brown sugar

flour, baking soda, salt, cinnamon, softened butter, sugar, brown sugar, eggs, vanilla, quick oats, butterscotch chips

chocolate cake mix, brown sugar, butter, melted, eggs, vanilla, lightly salted cashew pieces, raspberry chocolate chips

chocolate chips, butterscotch chips, peanut butter, chopped pecans

shortening (or 3/8 cup butter & 3/8 cup ), peanut butter, brown sugar , packed, salt, vanilla extract, baking powder, flour, sugar, light corn syrup, butterscotch chips, peanut butter, chow mein noodles, coarsely crushed or 1 cup crispy rice cereal, chocolate chips (6 oz)

ten count can of biscuits, margarine, sugar, cinnamon, instant butterscotch pudding mix, chopped nuts

deep dish pie shells, unbaked and chilled, eggs, at room temperature, grated cheddar cheese (or the lesser known emmenthal or cantal cheese) or 2 cups gruyere cheese (or the lesser known emmenthal or cantal cheese), heavy cream or 2 cups half-and-half or 2 cups whole milk, gently heated just until warm, salt, cayenne

shredded farmer s cheese or 4 1/2 cups monterey jack cheese, tapioca starch (also known as yuca harina or tapioca flour), tapioca starch (also known as yuca harina or tapioca flour), butter, room temperature, eggs, salt (optional)

onion, garlic, pure wesson canola oil, orange juice, bulgur, frozen green soybeans (also known as sweet beans or soybean kernels) or 1 cup baby lima beans, water, canned soybeans or 1/2 cup red beans, rinsed and drained, carrot, washed and cut into thin bite-size strips, stalk celery, washed and sliced, dried tart cherries or 1/3 cup raisins, toasted wheat germ, oranges, washed,peeled and sectioned

flour, cocoa powder, eggs, sugar, butter, melted, chocolate buttercream, sugar, egg yolks, butter, cut in cubes, chocolate, melted and cooled, simple syrup, kirsch, chocolate, chopped, chocolate genoise cake (previous recipe), chocolate buttercream frosting (previous recipe)

chicken livers (fresh , not previously frozen), chopped onions, hard-boiled eggs, tblsp. schmaltz, salt and black pepper to taste, a few gribenes (optional)