RECIPES – BAKING COOKIES / For Oven Baking Feature (cont.)
BACON BREAD TWISTS
Makes 12
4 Cups All-purpose flour
1 envelope Active dry yeast
Pinch Salt
1 2/3 cups Hot water
12 Bacon strips
1 Egg, well beaten
-
Mix the flour, yeast and salt in a bowl and blend together. Add a little water to the mixture
and mix with a knife. Add the remaining water and use hands to pull the mixture together to
make a sticky dough.
-
Turn the dough into a slightly floured surface and knead for 5 minutes until the dough is
smooth and elastic.
-
Divide the dough into 12 even sections and roll into sausage shapes. Lightly grease a baking
sheet. (Make sure the baking sheet is the right size to fit into the oven.) Wind each bacon
strip around each “sausage” dough. Brush the dough with beaten egg and arrange them
onto baking sheet.
-
Preheat the oven to 400
°
F. Set the aside for about 30 minutes until the dough has risen to
twice its size. Bake for 20-25 minutes until cooked and gold brown.
(You may need to repeat the baking process for the remaining dough.)
DILL AND POTATO BISCUIT CAKES
Makes 10
2 Cups Self-rising flour
3 Tbsp Butter
Pinch Salt
1 Tablespoon Finely chopped fresh dill
1 Cup Freshly made mashed potatoes
2-3 Tbsp Milk
-
Preheat oven to 450
°
F. Sift flour into a bowl and add the butter, salt and dill. Mix in the
mashed potatoes and enough milk to make a soft dough.
-
Roll out the dough until fairly thin. Cut into neat rounds. Place cakes onto greased baking
sheet. (Make sure the baking sheet is the right size to fit into the oven.)
-
Bake fore 20-25 minutes until golden brown. Serve warm.
(You may need to repeat the baking process for the remaining dough.)
ITSY BITSY CHEESIE PUFFS
Makes 45
1 Cup All-purpose flour
Pinch Salt
1 Tsp Dry mustard
Pinch Cayenne pepper
1 Cup Water
½ Cup Chopped butter
4 Eggs
1 Tbsp Finely chopped chives
3 oz. Gruyére or Swiss cheese, finely diced
-
Preheat the oven to 400
°
F. Lightly grease a baking sheet. (Make sure the baking sheet is the
right size to fit into the oven.) Sift together the flour, salt, dry mustard and cayenne pepper.
-
In a saucepan, bring water and butter to a boil. Remove from heat and add flour mixture all
at once, beating until the dough forms a ball. Return to the heat and beat constantly for 1-2
minutes to dry out. Remove from heat and let cool for 5 minutes.
-
Beat three of the eggs into the dough. Beat the fourth egg in a bowl and add a teaspoon at a
time to the dough until it is smooth and shiny and drops slowly from the spoon.
-
The fourth egg does not need to be used entirely. It can be reserved for later use as a glaze.
-
Using two small spoons, drop small mounds of dough 2 inches apart onto the baking sheet.
Beat the reserved egg with 1 teaspoon water and brush the tops of the dough balls.
-
Bake for 8 minutes, then reduce the oven temperature to 350
°
F and bake for 7 minutes more,
until puffy and golden. Transfer to a wire rack and let cool slightly.
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