New Castle News
NEW CASTLE —
Wanted: your recipes.
We know you’re out there.
The accomplished cook, the neighbor who is known for his or her baking, the experimenter who has more success stories than failures — Culinary Conversation is looking for all of you because this column is for and about you.
That means your contributions are needed and welcomed.
Residents of Lawrence County have acquired beloved recipes that have been passed down from generation to generation.
But people also love trying out new recipes.
What are your favorites? By sharing them here, you’ve caught the attention of family members, friends and maybe that person down the street who never knew you were keeping that cherished recipe to yourself.
Culinary Conversation hopes you will be the next guest contributor.
Meanwhile, a blurb in a magazine caught my attention.
According to what I read, there’s more sodium in a slice of multi-grain bread than a small bag of potato chips.
I immediately checked the label on the loaf and sure enough, the facts were correct. There it was — 220 milligrams.
We know that most processed foods such as canned soups are loaded with sodium, but it’s difficult and time consuming to constantly make food from scratch.
You may not be able to bake homemade bread every week, but it’s fun to occasionally whip up some quick breads, a few of which, are included here today.
As for cinnamon rolls — who doesn’t love those?
And they’re not just for breakfast anymore.
Strawberry Cheesecake Muffins
Grease large muffin tins or line with paper baking cups. Blend cream cheese and icing sugar until smooth; set aside.
Combine flour, baking powder and salt in large bowl.
Melt egg, milk, brown sugar, melted butter and almond extract.
Stir liquid mixture into dry ingredients, stirring until just moistened. Spoon half of batter into muffin cups. Top with 1 tbsp. cheese mixture and 1 tsp. jam. Spoon remaining muffin batter on top.
Bake at 375 for about 20 minutes or until light golden brown. Cool in pan 5 minutes, remove muffins and cool on rack.
Store in airtight container.
In cup, dissolve yeast in water with 1/2 tsp. sugar. Let stand for 5 minutes.
In mixer bowl, combine 3 cups flour, remaining 1/3 cup sugar and salt. At low speed, gradually beat in milk, oil, eggs and yeast mixture; beat until well blended.
Beat in additional flour (about 1 to 1 1/2 cups) until dough pulls away from the sides of the bowl.
On floured surface, knead dough until smooth and elastic, 8 to 10 minutes. Place in a greased bowl, turning to grease top. Cover and let rise in a warm, draft-free place until doubled in size, about 1 hour.
For filling, in mixing bowl, beat all ingredients until smooth; set aside. Grease two 9-inch round cake plans. On lightly floured surface, roll dough into an 18x10-inch rectangle. Spread with filling. Roll tightly from long side. Cut into 14 1 1/4-inch slices. Place one roll, cut side up in center of each pan. Arrange remaining rolls in a circle of 6 around the center roll. Cover and let rise until doubled in bulk, 30 to 40 minutes.
Preheat oven to 350. Bake 25 to 30 minutes until golden brown. Cool in pans 10 minutes. Invert onto wire racks, then invert again to cool.
For icing, in medium bowl, whisk all ingredients until smooth. Drizzle over cooled rolls.
Grease 9x5x3-inch loaf pan.
Mix flour, salt, baking powder; combine with beer and honey in large bowl. Stir together until well mixed.
Spread batter in prepared pan.
Bake at 350 for 45 minutes or until browned and a wooden pick comes out clean.
Turn out on cooling rack. Cool completely before slicing.
Mix dry ingredients together; add eggs, milk or corn, and oil. Beat just until smooth, about 1 minute. Do not overmix.
Pour batter into a greased 8-inch pan or greased muffin pan.
Bake at 350 for 23 to 28 minutes.