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Baked & Cooled

Baked & Cooled

A food blog by Jordan Erickson

 

Recipes from the Christmas food meets global traditions article in the print version of the Talon

Indian Tacos

For the Frybread:
  • 2 cups all-purpose flour
  • 2 1/2 teaspoons baking powder
  • 1 teaspoon salt
  • 1 cup warm water
  • 3 cups oil, for frying

*add any toppings you want to the top of frybread*

1. In a large bowl, combine the flour, baking powder and salt. Add the warm water and mix using a fork until a dough forms.  Turn the dough out onto a lightly floured surface and knead for 5 minutes, then transfer to a clean bowl and cover tightly in plastic wrap.  Let the dough rest for 10 minutes.

2. Divide the dough into 8 equal sections by pinching off golf-ball sized balls of dough, then pat and roll out the dough balls into roughly 6-inch discs on a lightly floured surface.  Keep them covered with plastic wrap while you prepare to fry them.

3. Heat 3 cups of oil in a large skillet or frying pan over medium heat for about 5 minutes until the oil temperature reaches between 350 and 360 degrees F.  Working in batches, fry each disc in the hot oil until the dough is golden brown on one side, then carefully flip with tongs and fry on the other side. Set on a paper towel to drain oil and stick in a warm oven to stay hot while the other fry bread is cooked.

*recipe from House of Nash Eats*

Vanilkové rohlíčky (vanilla crescents):

  • 1 3/4 cup all-purpose flour
  • 1 cup margarine
  • 3/4 cup granulated sugar
  • 1 cup walnuts finely chopped
  • 2 egg yolks
  • 1 tsp vanilla
  1. Chop walnuts in a food processor, till fine.
  2. On a clean smooth surface, place flour( make a mount), create small hole in the middle.
  3. Cut cold margarine into tablespoons and add on the flour.
  4. Add sugar, vanilla, nuts, and egg yolks. Mix by hand and refrigerate for ½ hr.
  5. Chilled dough cut in half, and from one-piece roll thick snake about ½ inch in diameter.
  6. With butter knife cut equal pieces (1/4 inch thick.) Place one piece of the dough in the middle of your palm of your left hand, than with index and middle finger of your right hand roll back and forth about 5x.
  7. Place on a baking sheet and curve the edges in like a small crescent. Place them in rows with half an inch of space.
  8. Bake at 350°F for 7 minutes. Let cool for 5 minutes.
  9. In a medium bowl mix 3 cups of powdered sugar, and 1 cup of granulated sugar.
  10. With a metal spatula gently take four cookies at a time and place them in the sugar mixture and coat them in it.

*recipe from Little bit of Czech Republic*

Dodo (fried plantains):

  • 4 large ripe plantains (yellowish red color)
  • salt
  • olive oil
  1. Rinse the plantains in cold water. Peel them, and slice horizontally then vertically into half-moon shapes about 3/4-inch wide. Sprinkle with salt, to taste.
  2. Pour oil into the frying pan and heat on medium-high. When oil is hot enough, add the plantains in batches; don’t overcrowd.
  3. Fry plantains until golden brown. Drain on paper towels. Taste and season again with salt. Repeat with remaining plantains.

*recipe from Food Network*

 

BAKED & COOLED #2: PUMPKIN SUGAR COOKIES

There is nothing like pumpkin flavored anything during fall but, these pumpkin sugar cookies are sure to be winners! The runny icing dripping down your hand as you watch football with your family makes you feel so good. The warm cookies melts the icing right off the cookie.

These pumpkin sugar cookies are perfect for Thanksgiving and even Christmas. I love these cookies! I found this recipe on Pinterest but the blog is ‘Lauren’s Latest’. This would be perfect to make this weekend.

[Ingredient list and directions below]
Level: Easy
Total time: 28 minutes
Yield: 3 dozen cookies

Ingredients

For the dough:
  • 1/2 cup softened butter
  • 1/2 cup vegetable oil
  • 1/2 cup pumpkin puree {canned pumpkin}
  • 1 cup granulated sugar
  • 1/2 cup powdered sugar
  • 1/2 teaspoon vanilla
  • 2 large eggs
  • 4 cups all purpose flour
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon cream of tartar
  • 1/2 teaspoon salt
  • 1 teaspoon cinnamon
  • 1/2 teaspoon nutmeg
  • pinch of cloves
For the icing:
  • 3 cups powdered sugar
  • 4 tablespoons water
  • 1/4 teaspoon pumpkin pie spice

Instructions

    1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper or silicone baking mat and set aside. In a large bowl, stir butter, oil, pumpkin, sugars, vanilla and eggs together until incorporated and smooth. Slowly mix in all dry ingredients until completely incorporated. Scoop onto prepared baking sheet using 1 1/2 tablespoon scoop and flatten to 1/2 inch thick using the bottom of a glass. If the dough is sticking to the glass, press the bottom of the glass in granulated sugar before flattening. Bake 8-9 minutes.

    2. While cookies bake, stir all ingredients together for glaze until smooth.

    3. Once cookies are finished baking, cool 3 minutes on baking sheet before transferring to cooling rack. Spread 1 1/2 teaspoons glaze over each warm cookie. Let glaze harden 2-3 hours before serving OR eat them warm with lots of runny glaze

Enjoy!

*Recipe credits to ‘Lauren’s Latest’ via Pinterest*

BAKED & COOLED #1: APPLE PIE

Apple pie, the warm melt in your mouth apples hit your tongue as you are cozy on the couch watching a christmas movie. The crumble topping creates cinnamon bursts in your mouth. 

I made this apple pie and it was delicious! I got the recipe from the Food Network magazine. Apple pie is a classic Thanksgiving and fall dessert. This recipe would be perfect to make this weekend or even for the upcoming holidays! I would definitely suggest making this for your family and friends.

[Ingredient list and directions below]
Level: Easy
Total time: 3 hrs (plus 2 hours chilling)
Yield: 6 to 8 servings

Ingredients

For the crust:
  • 1 1/4 cups of all-purpose flour, and more for flouring surface
  • 2 tsps. of granulated sugar
  • 1/2 tsp. of salt
  • 1 stick (8 Tbsps.) of unsalted butter, cut into 1/2-inch cubes
  • 1 Tbsp. of apple cider vinegar
  • 1/4 cup of cold water, and more if needed
For the crumb topping:
  • 1 cup of all-purpose flour
  • 1/3 cup of packed light brown sugar
  • 1/4 tsp. of ground cinnamon
  • 1/4 tsp. of salt
  • 1 stick (8 Tbsps.) of unsalted butter, cut into 1/2 inch pieces, at room temperature

For the filling:

  • 3 lbs. of mixed apples (like gala and granny smith), peeled and sliced 1/4 inch thick
  • 4 Tbsps. of unsalted butter, melted
  • 1/3 cup of granulated sugar
  • 1/4 of packed light brown sugar
  • 2 Tbsps. of all-purpose flour
  • 1 Tbsp. of fresh lemon juice
  • 1 tsp. of ground cinnamon
  • 1/8 tsp. of salt (a pinch)

Directions

  1. Make the crust: Whisk the flour, granulated sugar and salt in a large bowl. Rub the butter pieces into the flour using your fingers until pea-size pieces form. Drizzle in the vinegar and the cold water; stir gently with a fork to combine. If the dough doesn’t hold together when you squeeze it, add more cold water, 1 Tbsp at a time. Remove the dough from the bowl and form it into a disc. Wrap it in plastic wrap, tightly. Refrigerate until firm, at least 1 hour or overnight.
  2. Roll out the dough on a lightly floured surface into a 13-inch round. Carefully place into a 9-inch pie plate. Trim the edges, leaving a 1 inch overhang, then tuck the overhang under itself. Crimp the edges with a fork. Refrigerate until firm, at least 1 hour or overnight.
  3. Meanwhile, make the crumb topping: Mix the flour, brown sugar, cinnamon and salt in a medium bowl. Rub the butter into the mixture with your fingers until no longer floury floury and crumbs form. Freeze until ready to use.
  4. Make the filling: Place a foil-lined baking sheet on the lowest oven rack; preheat to 400°. Mix the sliced and peeled apples, melted butter, both sugars, flour, lemon juice, cinnamon and salt in a large bowl. Spoon the filling into the chilled pie crust. pat the crumb topping on top.
  5. Bake the pie on the hot baking sheet until lightly browned, about 30 minutes. Reduce the heat to 350° and bake until the apples are completely soft when pierced with a paring knife, 60 to 80 more minutes. (If the topping is getting too dark, cover loosely with foil.) Transfer the pie to a rack to cool completely.
Enjoy!

*Recipe credits to Food Network and the Food Network Magazine*

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