Ham & Asparagus Roll-Ups

Ham & Asparagus Roll-Ups
Ham (rectangular slices)
Pickled asparagus
1 block (8 oz) cream cheese, softened
1 Squirt or spoonful of mayo
2 tsp dried minced onion
2 tsp dried parsley
1 tsp dried dill
1 tsp Lawry's seasoning salt

Combine cream cheese, mayo and seasonings. Stir with a sturdy spatula until fully blended and smooth.

Pat-dry each slice of ham. I use paper towels. Otherwise it will be too slippery when you go to spread the cream cheese mixture on.

Spread a layer of the cream cheese mixture on each slice of ham. Pat dry each spear of pickled asparagus. Cut it to the exact length as the ham width. Lay one on the end of the ham slice and start rolling. Keep it tight and roll all the way.

Wrap each roll-up with plastic wrap (I prefer press N' seal) and freeze. This makes it so much easier for slicing. Just before serving unwrap each frozen roll-up. Slice and serve chilled.

Croissant Sourdough

Croissant Sourdough

I followed my traditional Sourdough recipe HERE with the following exceptions...

Stretch and Folds: After the dough has rested, you will perform a series of “stretch and folds” over the next 1 ½ hours. The goal is to strengthen the dough through a gentle kneading process. You will also add cold butter into the dough during this process which will be evenly dispersed throughout the dough through the folds.

To “stretch and fold,” wet your hand (so it doesn’t stick to the dough). Reach around the dough down to the bottom of the bowl, pull the dough up and over and place it on top of the dough. Turn the bowl a quarter turn and repeat the stretch and fold. Turn another quarter turn and repeat. Perform one more quarter turn, stretching and folding the dough. Cover and set aside. Take note of how the dough feels through this process. It will go from feeling a little shaggy to smooth and elastic. Cover the bowl and wait about 30 minutes in between stretch and folds.

Stretch and fold #1: After 30 minutes, perform your first set of stretch and folds. Cover the dough and let rest for 30 minutes.

Stretch and fold #2: After 30 minutes, grate the cold butter. Put half of the grated butter on top of the dough. The other half of the butter should be placed in the refrigerator to chill until the next set of folds. Stretch and fold the dough again, incorporating the flakes of butter into the dough. Cover and let rest for 30 minutes.

Stretch and fold #3: 30 minutes later, add the rest of the butter to the top of the dough. Stretch and fold again. The butter will continue dispersing throughout the dough. Cover and let rest for 30 minutes.

Stretch and fold #4: After 30 minutes do your final set of stretch and folds. You should notice the dough feeling more cohesive and strong. If your dough still feels loose, add in another couple stretch and folds to help strengthen and tighten the gluten strands.

Rest: Cover the dough and let rise for 6-7 more hours. You will know the dough is ready to shape when the dough has risen about 70%, jiggles when you shake the bowl and has scattered bubbles visible on the sides and top.

These stretches and folds are different because the wait time in between is 30 minutes, there are 4 stretch and folds and I usually proof my sourdough overnight in the oven but with this recipe it's important to keep the butter cold - you want your dough temperature to be between 68-70 degrees.

Pre-shape: Tip the bowl upside down, allowing the dough to fall onto a clean counter surface. Be gentle to avoid degassing the dough as much as possible. Wet your hands and the bench knife if needed and push the bench knife under the dough on one side and your free hand on the other side to tuck the dough under itself. The goal is to introduce some tension into the dough. Repeat this process, going around in a circle until you have a ball of dough.

Bench Rest: Let the dough rest uncovered for about 30 minutes at room temperature. The dough will flatten a little as it sits. This allows the gluten in the dough to relax and prepares the dough to be shaped.
Shaping: Prepare a bowl or banneton. Place a kitchen towel or hair net in the bowl and liberally flour as needed. Sprinkle a little flour on top of the dough. Using a bench knife, lift the dough up off the counter and place it on top of the countertop – floured side down. This ensures that the flour is staying mainly on the outside of the dough.

Going around in a circle, pull the dough sideways towards you and then fold up to the top of the round. Move 90 degrees and repeat the same process pulling the dough sideways and then folding up to the top. As you continue this process around the dough, increase the tension as you pull. Gather the bread into a circle and place into a lined bowl.

Note: It is possible to shape the dough without any extra flour. The dough can stick to the kitchen towel but doesn't stick to the hair nets if cold proofed.

Cold Fermentation: Cover the dough with the tea towel and refrigerate overnight or up to 12-18 hours.

*If you want to bake the same day, you can let the dough rise for about 2-3 hours until puffed up and risen. Chill the loaf in the refrigerator for an hour or two – or stick in the freezer for 15-20 minutes to chill the butter in the dough before baking.

Preheat the oven: Put a dutch oven (top and all) into the oven and preheat to 450°F for 20 minutes. You are working with high temperatures, so make sure you have some good hot pads. Once preheated for 20 minutes, pull the loaf out of the refrigerator. Remove the covering. Place a piece of parchment paper on top of the dough. Flip the dough over so it is now sitting on the parchment paper. Take off the bowl/banneton and the kitchen towel.

Scoring: Score the dough. Take the bread lame and score on one side of the dough, at a shallow angle about 30º and 1 inch deep. Score straight from the refrigerator on the cold dough for best results.

Baking: Carefully remove the Dutch oven from the 450°F oven. Take the lid off and place your bread into the Dutch oven (including parchment paper – this helps with the transfer). Put the lid on and put back in the oven. Lower the temperature to 425°F and bake for 25 minutes. After 25 minutes, take the lid off the Dutch oven and continue baking for **10 minutes until the bread is baked through and reaches 195-200ºF temperature. Remove the Dutch oven and let the bread cool on a baking rack. Enjoy!

Note: Butter will leak out of the dough as it bakes at these high temperatures. It gives a buttery, crispy crust that is delicious – make sure you use parchment paper on the bottom of the pot so it doesn't make a mess everywhere.

**Next time I will try 5-10 uncovered

Brown Butter Chocolate Chip Cookies

Brown Butter Chocolate Chip Cookies

1 cup (2 sticks) butter
2 1/2 cups flour
1 teaspoon baking soda
1 teaspoon coarse sea salt
1 cup packed light brown sugar
1/2 cup sugar
2 large eggs, whisked
2 teaspoons vanilla extract
2 cups semisweet chocolate chips
flaked sea salt, for sprinkling

In a medium saucepan, melt the butter over medium heat, then bring to a boil. Once it starts boiling, swirl the pan constantly until the butter passes the foamy phase and becomes a deep amber color. Remove from the heat, pour into a separate bowl (this allows the butter to stop cooking) and allow the butter to cool for 20 minutes.

While the butter is cooling, preheat the oven to 350 degrees F and line a baking sheet with parchment paper.

In a large bowl, whisk together the flour, baking soda, and sea salt. Set aside.
Add the brown sugar, granulated sugar, eggs, and vanilla to the cooled butter and stir to combine. Pour this mixture into the bowl with the flour mixture. Stir using a wooden spoon until the dough comes together and the ingredients are evenly incorporated. Stir in the chocolate chips.

Using a medium (2-tablespoon) cookie scoop, drop the dough 2 inches apart on the baking sheet. I always add extra chocolate chips on top for that bakery look. Bake for 10 to 12 minutes, until edges are lightly golden (or 8-9 minutes for extra gooey).

Allow the cookies to cool for 5 minutes on the baking sheet, then transfer them to a wire rack to cool completely. If desired, sprinkle a small amount of flaked sea salt on top of the cookies as they are cooling.

Store airtight at room temperature for up to 3 days.

*I like to freeze my cookie dough balls at night because I like the way they bake up from frozen. Just add about two minutes to the bake time and the center will stay nice and soft.

**The Girl Who Ate Everything!!

Bowtie Pasta Chicken Salad

Bowtie Pasta Chicken Salad

1 pkg (16 oz) bow tie pasta
Swiss cheese, shredded
Pineapple tidbits, drained
Green onion, chopped
Red grapes, halved
2-4 chicken breasts (or 8-10 tenderloins) grilled, then chopped

Measure cheese, grapes, onions, & pineapple ingredients with your heart and to your liking♥️😊

Brown Butter and Sage Pull-Apart Bread

I saw this recipe from The Pioneer Woman and thought it sounded delicious! It was OKAY. It was very high maintenance for a simple dinner roll - because of that, I didn't think I'd make it again. My husband's comment was "I can feel myself getting fatter with every bite - like a heart attack waiting to happen" For that reason I definitely WON'T make it again!! LOL

Brown Butter and Sage Pull-Apart Bread

Nonstick cooking spray, for the pan
1 stick (8 tablespoons) salted butter
4 cloves garlic, minced
2 tablespoons minced fresh sage
1 1/2 cups grated Havarti cheese
12 frozen dinner rolls, thawed

Coat a loaf pan with baking spray.
Add the butter to a skillet over medium heat. Let the butter melt and foam, swirling the pan to keep the butter moving, until browned, 3 to 4 minutes. Add the garlic and 1 tablespoon of the sage, then set aside off heat.

Put the grated Havarti on a plate.

Flatten 1 dinner roll into a 5-inch round with a rolling pin. Brush both sides with the butter mixture, then press the round into the grated cheese, covering both sides. Cut the round in half, stack together and place side by side in the loaf pan. Repeat with the remaining rolls. Top with the remaining butter mixture, cheese and 1 tablespoon sage. Cover and let rise in a warm spot until doubled in size, 30 to 45 minutes.

Preheat the oven to 375 degrees F.

Bake until golden and cooked through, 40 to 45 minutes. Best served warm.

Oven Baked Ribs

Oven Baked Ribs

Buy as many racks of pork baby back ribs as you’d like to serve. Plan on about 5-6 ribs per person, more for big eaters. ⁣

Heat the oven to 400*. Cover a large cookie sheet with foil. Lay the ribs on top and generously salt on both sides. Bake for 30 minutes.⁣
⁣
After 30 minutes, bring them out of the oven. Reduce the oven temperature to 250*. Lift the ribs onto a cutting board, meaty side down. Using a sharp knife, cut the ribs into small sections, looking to cut between the bones. Place in a casserole baking dish. Generously cover with barbecue sauce. Cover the dish first with plastic wrap and then with foil. This ensures all the steam stays in to keep the meat moist. Bake at 250* for up to five hours. (I usually go 3-4 hours)⁣
⁣
Once you take the pans out again, carefully take the foil and plastic off. Using tongs, gently turn the ribs to baste in the sauce in the pan. You can add water if sauce is too thick. Increase the oven temp to 350* and put the ribs back in the oven, uncovered, and turn and baste every 10-15 minutes for up to 45 minutes. Serve hot! ⁣
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You can use any barbecue sauce you want, but my mom’s “famous” sauce is both unique and delicious. I think comes from an old Lion House Cookbook (?). It makes enough for 5 lbs. of baby back ribs:. Double if needed.
⁣
1 c. firmly packed brown sugar⁣
1/4 c. worcestershire sauce⁣
1/3 c. soy sauce⁣
1/4 c. cider vinegar⁣
3/4 c. ketchup⁣
2 Tbsp yellow mustard (out of the bottle)⁣
2 cloves of garlic⁣
1/8 tsp. pepper⁣

*Betsy's Best Bets!

Sourdough Cinnamon Chip Scones

Sourdough Cinnamon Chip Scones

3 ½ cups (497 g) all-purpose flour

⅓ cup (71 g) sugar
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
¾ cup (170 g) salted butter, cut into tablespoon-sized chunks
1 cup buttermilk (or 1/2 c buttermilk + 1/2 c sourdough)
1 teaspoon cinnamon-infused vanilla extract 
¾ cup (128 g) cinnamon chips 

Brush on top and sprinkle:

2 tablespoons butter, melted
Granulated sugar

Directions:

Night before you want to serve,

In a food processor: combine flour, sugar, baking powder, baking soda, and salt.

Add the cold butter and pulse until butter is in smaller pieces but no smaller than pea sized. DO NOT OVER-MIX.

Next add the buttermilk, vanilla, and sourdough. Pulse a few times to combine.

Remove from food processor and add the cinnamon chips by hand and knead the dough a few times.

At this point you can cover the dough in plastic wrap and place in the fridge over night. Or shape and bake immediately.

In the morning, line a baking sheet with parchment paper. Pat or roll out to a long 3X15” rectangle. Brush with melted butter and sprinkle with sugar (if desired). Cut into 8-10 triangular pieces, (I made mine thicker today) and place on the cookie sheet.

Bake at 400°F for 15 minutes or until crust is golden and middle is not doughy.

Enjoy!

Sourdough Bread

My daughter, Maisie and I went to a "how to make sourdough" class a couple months ago and we are obsessed. She's a little more obsessed than I am! It was so fun - I really wish I would've taken all 3 of my daughters with me!

We've made sourdough several times since then and we keep getting our little sheet of paper out to remind us how the steps and the recipe go - so I decided just to type it up so we can see it here for convenience!

NIGHT routine before you want delicious bread the next evening.

An hour or so before you want to use your starter, set it out on the counter to bring it to room temperature. You would've fed it recently in the week, so it should be bubbly through the glass on the sides.

Get out your food scale. Place your bowl on top and zero out in grams. Add the first ingredient and zero out each time for precise measurements.

ADD:

53 g of starter
9 g of salt (approx 1/2 TBSP)
375 g of warm water (approx 1 1/2 cups)
Next, mix these first three ingredients together with a fork until well combined - don't over do it with the mixing.
Then add 500 g bread flour (approx 3 cups)

Mix everything together with your fork until all the loose flour is off the sides of the bowl. It's going to be extremely sticky and not look like very smooth manageable dough. Get your fingers wet and mix just a little bit, but don't overdo it because you're going to get your hands covered in dough. Let it just sit as is for 10 minutes covered.

Come back to it after the 10 minutes with some water on your fingertips and work it into a ball inside the bowl, but only until your hands start to get sticky again, which will only be a few seconds later. Cover it again.

Leave it alone again for another 20 minutes.

When you come back to it, do more of a stretch and fold type of maneuvering with your dough for about 15 seconds. Cover the bowl & wait another 20 minutes and do another stretch and fold for 15 seconds. This is helping get the air pockets inside & rise higher. I found when I do at least 3 rounds of the above with 20 minutes in between, it rises larger.

So, basically from the time you made the dough until the end of all the stretch and fold rounds, it's been like an hour and a half.

Keep it covered and leave it on the counter overnight for 10 - 12 hours.

MORNING:

Flour the counter and take your dough out of the bowl from rising. Gently shape into a ball and dust your proofing basket with flour. Tighten the shape of the dough and make it into a soft round circle. Place the dough smooth side down into the proofing basket so the seam side that you created when tightening it is facing up.

Cover with your towel and put it in your fridge for up to 8 hours or leave out on the counter if your going to cook between 4-6 hours later.

Once you're ready to bake, take the bread out of the fridge while you are warming up your oven to bring it more to room temperature. Pre heat to 500 degrees.

Once the oven is up to temperature, you need to score the top of your bread. Put a piece of square parchment paper or silicone baking slind over your proofing basket and flip the bread over softly so now your smooth side is up and you can get it ready to put it in the Dutch oven. Go ahead and score it with a razor. Score from the bottom up when doing designs. Your first score needs to be deep.

Place your dough in the Dutch oven with the lid on and then immediately turn the temperature down to 450 degrees. Bake 20 minutes covered.

Now, after it's been covered for 20 minutes, you're going to want to take the lid off and continue baking for about 20 minutes more.

When i take the Dutch oven out of the oven, I immediately take my bread out to cool on a rack.

22 hour process:
10-12 hours rise
4-5 counter or up to 6-7 in fridge proofing
1 bake
2 hour rest