1776 temps Recipes

graham cracker crumbs, melted butter, cream cheese (room temp ), sugar, eggs (room temp ), rum (or mango ), vanilla, diced mango

cream cheese (room temp ), butter (room temp ), sugar, eggs, vanilla, baking powder, flour, maraschino cherries (rinsed and drained ), chopped walnuts, milk chocolate chips

room temp cream cheese, room temp roquefort cheese, fresh spinach leaves, rinsed well and dried, fresh parsley, basil leaves, minced garlic, vegetable oil, freshly grated parmesan cheese, sun-dried tomato, patted dry, chopped walnuts

flour, margarine, room temp (don tsp substitute butter), egg yolks, yeast, sour cream, room temp, jam, powdered sugar

flour, baking soda, butter (room temp ), sugar , plus, sugar, eggs, water, chocolate chips, melted, butter (room temp ), sugar, light cream , plus, light cream

butter, at room temp, granulated sugar, shredded coconut, egg yolks , reserve whites, baking powder, flour, milk, freshly squeezed lemon juice, granulated sugar, cornstarch, eggs, beaten, butter, at room temp, shredded coconut, divided, egg whites, granulated sugar

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 .

eggs (room temp , if possible), white sugar, shortening (i use non-hydrogenated , organic shortening), butter (room temp ), buttermilk, vanilla, almond extract (optional), all purpose white flour, baking soda, salt, frosting of your choice or colored sugars for decorating, any cookie cutter shapes you want to use

eggs, oil, sugar, flour, baking soda, cinnamon, salt, grated carrots (don tsp skimp), chopped walnuts, cream cheese (room temp .), powdered sugar, butter (room temp .), vanilla

all-purpose flour, white sugar or 2 tbsp brown sugar, baking powder, salt, eggs, room temp, buttermilk, at room temp, butter flavor shortening or 1/2 cup butter or 1/2 cup oil, melted, whole milk or 1/2-1 cup additional buttermilk

cake, sugar, flour, baking powder, wesson oil, eggs, grated carrots, cinnamon, cream cheese, room temp, butter, room temp, powdered sugar, vanilla, chopped walnuts/pecans (optional)

mixed candied fruit , chopped course, candied cherry, halved, raisins, currants, bourbon, butter, room temp, brown sugar , firmly packed, eggs, room temp, unsweetened chocolate, melted, walnuts, coarsely chopped, flour, nutmeg, baking soda, salt, brandy

room temp. butter, brick cream cheese room temp, spoons horse radish, spoons chives, spoons green onion, minced garlic, paprika, crumbled smoked salmon, sliced tomato, fresh dill garnish

flour, chopped pecans, brown sugar, sq. bittersweet chocolate, finely chopped, butter, room temp ., vanilla, cold water, sq. bittersweet chocolate, instant coffee powder, unsalted butter, room temp ., granulated sugar, eggs, instant coffee powder, whipping cream, vanilla, coffee liqueur (kahlua or tia maria), icing sugar

butter (room temp .), eggs, flour, sour cream, baking soda, ripe bananas (or 2 large jars banana baby food: trust me they don tsp know the difference ;), sugar, vanilla, salt, icing, powdered sugar, butter (room temp .), vanilla, milk (this never got measured, just pour until it s the consistency you like.)

cream cheese at room temp ., blue cheese room temp ., mayo, worchestershire, minced garlic (or more ), fresh chopped parsley, drops tobasco

active dry yeast, warm water temp .( 110 to 115 ), warm milk temp . ( 110 to 115 ), sugar, egg, beaten, salt, all-purpose flour, butter or margarine, melted, melted butter

graham cracker crumbs (11-12 pieces), sugar, ground cinnamon, butter unsalted, softened, cream cheese room temp, (8 oz ea ), all-purpose flour, salt, sugar, sour cream, vanilla extract, eggs at room temp