Bacon Cheddar Monkey Bread

Ingredients

1-1/4 cups (7 ounces) shredded sharp Cheddar cheese
12 ounces bacon, cooked and chopped (about 1 cup)
1/4 cup finely chopped green onions
2-1/4 to 3 cups all-purpose flour, divided
1 package (1/4 ounce) rapid-rise active dry yeast
1 teaspoon salt
1 cup warm water (120°F)
2 tablespoons olive oil
1/3 cup butter, melted
1 egg

Method

1. Combine cheese, bacon and green onions in medium bowl; mix well.
2. Combine 1-1/2cups flour, yeast, and salt in large bowl of stand mixer; stir to combine. Add water and oil, beat with paddle attachment at medium speed 3 minutes.
3. Replace paddle attachment with dough hook. Beat in 1-1/4cups flour until dough comes together. Add 1 cup cheese mixture. Knead at medium-low speed 6 to 8 minutes or until dough is smooth and elastic, adding remaining 1/4 cup flour if necessary to clean side of bowl. Place dough in greased bowl and turn to grease top. Cover and let rise in warm place about 30 minutes or until doubled in size.
4. Generously spray 12-cup (10-inch) bundt pan with nonstick cooking spray. Whisk butter and egg in shallow bowl until blended. Punch down dough. Roll 1-inch pieces of dough into balls. Dip balls in butter mixture; roll in remaining cheese mixture to coat. Layer in prepared pan. Cover and let rise in warm place about 40 minutes or until almost doubled in size.
5. Preheat oven to 375°F.
6. Bake about 35 minutes or until golden brown. Loosen edges of bread with knife; invert onto wire rack. Cool 5 minutes; serve warm.

Makes 12 servings.

Source: Monkey Breads and More

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Corn and Pea Samosas

Ingredients

1-1/2 cups plain flour
30 g ghee
1 tablespoon cumin seeds
1/2 cup warm water, approximately
vegetable oil, for deep-frying

Filling

10 g ghee
1/2 small brown onion (40 g), chopped finely
1 clove garlic, crushed
1 teaspoon grated fresh ginger
1 teaspoon cumin seeds
1 teaspoon coriander seeds
2 teaspoons garam masala
1/4 teaspoon ground turmeric
1/4 teaspoon chili powder
2/3 cup drained canned corn kernels
2/3 cup frozen peas, thawed
1/4 cup coconut cream

Method

1. Place flour in medium bowl. Rub in ghee. Add seeds and gradually stir in enough of the water to mix to a firm dough. Knead on lightly floured surface about 5 minutes or until smooth. Cover and refrigerate 30 minutes.
2. While pastry is chilling, prepare filling.
3. Heat ghee in medium saucepan. Cook onion, garlic, ginger, seeds and spices. Stir over low heat until onion is soft. Add corn, peas and coconut cream and bring to a boil. Remove from heat. Cool to room temperature.
4. Roll pastry on lightly floured surface until 2 mm thick. Cut pastry into 8 cm rounds.
5. Place level teaspoons of the filling into centre of each round. Brush edges of pastry with water. Press edges together using thumb and finger. Repeat with remaining pastry and filling. [Can be made 1 day ahead to this stage and refrigerated, covered.]
6. Heat oil in medium frying pan. Deep-fry samosas, in batches, until browned lightly and cooked through.

Makes 30 pieces.

Source: Great Vegetarian Food

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Strawberry and Cream Layer Cakes

Ingredients

1/2 cup plus 1 tablespoon caster/granulated sugar
1 stick butter, softened
2 eggs
2/3 cup self-raising flour
1/3 cup ground almonds
1 teaspoon vanilla extract
1-1/4 cups double/heavy cream, whipped
1-1/2 cups strawberries, thinly sliced
3 generous tablespoons strawberry jam/jelly

To Decorate

30 g ready-to-roll fondant icing
red and green food colouring pastes
1-2/3 cups powdered fondant icing sugar
1 tablespoon rosewater

Method

1. Preheat the oven to 180°C (350°F). Grease 10 (6 cm diameter) cake pans.
2. In a mixing bowl, whisk together the sugar and butter until light and creamy. Whisk in the eggs then sift in the flour. Fold in along with the almonds and vanilla extract. Spoon the mixture into the prepared cake pans and bake in the preheated oven for 15-20 minutes, until the cakes spring back to the touch. Leave to cool in the pans, then slide a knife around the edge of each one to release the cakes.
3. Make the fondant strawberries. Colour three quarters of the ready-to-roll icing red with a small amount of red food colouring paste. Colour the remainder with the green food colouring paste. Make at least 40 tiny strawberry shapes with the red icing and use a clean pin to prick holes in them to look like the seeds. Top each with a tiny blob of green icing to represent the stalks. Set aside to dry.
4. Prepare the icing. Mix together the fondant icing sugar, rosewater and about 1 tablespoon cold water until you have a smooth, thick icing. Cut each cake into 3 layers and cover the top layer of each cake with icing. Allow the icing to set for about 5 minutes, then gently press 4 fondant strawberries on to the top of each one to decorate.
5. Once the icing has set completely, assemble the cakes. Spoon a little whipped cream and preserve between each layer, topping with strawberry slices. Finish each one with an iced and decorated top.
6. Serve immediately or store in the refrigerator until needed.

Makes 10 mini-cakes.

Source: French Fancies

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Multigrain Nectarine Kuchen

Ingredients

2/3 cup warm 1% low-fat milk (100° to 110°F)
1/3 cup sugar
1 package dry yeast (about 2-1/4teaspoons)
1/4 cup butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
4.75 ounces spelt flour (about 1-1/4 cups)
6 ounces Kamut flour (about 1-1/4 CUPS)
2 tablespoons vital wheat gluten
1/2 teaspoon salt
cooking spray
2 nectarines, pitted and thinly sliced

Streusel

1.625 ounces Kamut flour (about 1/3 cup)
1/3 cup sugar
1/2 teaspoon ground cinnamon
1/4 teaspoon salt
1/4 teaspoon ground ginger
1 tablespoon butter, melted
1 tablespoon canola oil
1/8 teaspoon vanilla extract

Method

1. To prepare cake, combine milk, 1/3 cup sugar, and yeast in the bowl of a stand mixer. Let stand 10 minutes.
2. Stir in 1/4 cup butter, 1 teaspoon vanilla, and egg.
3. Weigh or lightly spoon spelt flour and 6 ounces Kamut flour into dry measuring cups; level with a knife. Combine flours, gluten, and salt. Add to milk mixture; beat on low speed with dough hook just until combined.
4. Beat on medium-low speed 5 minutes (dough will be quite wet and sticky, but do not add additional flour). Scrape dough into a large bowl coated with cooking spray. Coat top of dough with cooking spray. Cover and let rise in a warm place (85°F), free from drafts, 1 hour or until almost doubled in size.
5. Turn dough out into an 11 x 7—inch glass or ceramic baking dish coated with cooking spray (do not punch dough down). Pat dough evenly into bottom of dish. Top with nectarines. Cover and let rise 1 hour or until doubled in size.
6. Preheat oven to 350°F.
7. Prepare streusel. Weigh or lightly spoon 1.625 ounces Kamut flour into a dry measuring cup; level with a knife.
8. Combine flour, 1/3 cup sugar, cinnamon, 1/4 teaspoon salt, and ginger in a small bowl. Drizzle with 1 tablespoon butter, oil, and 1/8 teaspoon vanilla. Toss well to combine.
9. Uncover dough; sprinkle evenly with streusel. Bake at 350°F for 30 to 35 minutes or until golden brown and a wooden pick inserted in center comes out clean.

Makes 10 servings.

Source: Everyday Whole Grains

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Very Berry Chocolate Brownies

Ingredients

Brownie Base

7 oz dark/bittersweet chocolate, chopped
1-1/4 sticks unsalted butter, chilled and cubed
3 eggs
1/4 cup golden caster/ granulated sugar
1/2 cup fine rice flour
1/3 cup ground almonds

Cheesecake Topping

10 oz full-fat cream cheese, at room temperature
1/2 cup golden caster/granulated sugar
2 eggs, beaten
1/2 teaspoon vanilla extract
1 cup mixed fresh berries, such as raspberries, blueberries and blackberries

Method

1. Preheat the oven to 170°C (325°F). Lie the base and sides of a 9-inch square baking pan with a single piece of foil.
2. Make the brownie base. Put the chocolate and butter in a heatproof bowl set over a saucepan of barely simmering water. Stir until both are melted and the mixture is smooth. Leave to cool slightly.
3. Beat the eggs and sugar together in a separate bowl. Fold in the rice flour and ground almonds. Add the melted chocolate mixture and gently fold it all together.
4. Pour the mixture into the prepared brownie pan and tap it on the work surface to ensure it is level.
5. Make the cheesecake topping. Beat the cream cheese and sugar together in a bowl using a wooden spoon. Add the eggs and vanilla extract and mix in. (You may find it easier to use an electric hand whisk to beat the mixture to a smooth and quite runny consistency.
6. Pour the cheesecake mixture over the brownie base and push it into the corners with a palette knife or the back of a metal spoon.
7. Push the berries into the cheesecake, covering as much or as little of the surface as you wish.
8. Bake in the preheated oven for about 40-45 minutes, until risen, golden and firm around the edges, but still pale in the middle and with a slight wobble.
9. Leave to cool in the pan for at least 2 hours, then transfer the pan to the refrigerator to chill.
10. Use the foil lining to lift the chilled brownies out onto a chopping board and cut into squares with a hot knife.
11. You may want to wipe the knife clean between each cut as it will be messy and doing so will keep each brownie square looking neat.
12. The brownies will keep stored in an airtight container in the refrigerator for up to 4 days, but do bring them back to room temperature before eating.

Makes 16 large squares or 30 mini bites.

Source: French Fancies

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