Wednesday, February 10, 2010

Cooking the Three Dog Bakery Way

Being in the house for several days you get kind of stir crazy... Today I baked for the dogs. Wanted to share the recipe for our canine family members... its easy and fun to cook the Three Dog Bakery Way:

Biscotti Bites
2 1/2 cups of flour
2 tsp baking powder
3 TB canola oil
6 TB honey
2 large eggs
1 tsp pure vanilla
1/4 cup chopped unsalted peanuts or sunflower seeds

Preheat the over to 350 and grease a baking sheet with nonstick vege spray
Stir together the flour and baking powder in a large bowl and set aside

In a separate bowl whisk together the canola oil and honey until well blended. Add the eggs, one at a time, and then the vanilla, stirring to combine. Add the wet ingredients to the dry ingredients and stir to form a smooth dough. Mix in the nuts.

Divide the dough in half and form each half into a ball then roll to a log about 4"wide by 12"

Place logs on the baking sheet and bake 14-16 minutes or until golden brown.
Transfer logs to a cutting board and cool 5 minutes.
Slice each log at a 45 degree angle about 1/2 inch thick. Place the slices on the baking sheet and bake for an additional 10 minutes to dry out the biscotti. Transfer to cooling rack and cool completely.

Store in airtight container for up to 1 week (don't worry they won't last that long) or wrap well and freeze for up to 2 months.

Hunkered Down for the Snow

As you already know we have been hit with a ridiculous amount of snow and today was truly a blizzard. We have made a lot of homemade soup so I wanted to share one of my favorites that I put together for our annual family ski trip (which we are missing this year).

Turkey Vege Soup

1 lb ground turkey
1 can fire roasted tomatoes (do not drain)
1 quart of broth (beef or vege)
1 onion sliced thin
1 package sliced mushrooms
carrots (cut any way you like them)
1 zucchini cut into cubes
2 cloves garlic
small amount of olive oil
any other veges you might like to add
2 bay leaves
thyme to taste
salt and pepper

brown the ground turkey in a small amount of olive oil and in a large soup pot
when brown, add the tomatoes and some of the broth
add the onions and garlic; cook for a few minutes
add all the other ingredients
check to be sure you have enough liquid; if not add some water

cook slowly for about 2 hours


Sunday, February 7, 2010

Super Bowl Hoosier Pie

Go Colts! Hoosier Pie
Adapted from the heirloom recipe at Turkey Creek Lane

2 tbsp. flour
1/4 c. white sugar
1/4 c. dark brown sugar (or, if you ran out of brown sugar like me, sub the remaining with turbinado sugar)

1-2 tbsp. butter

1 egg yolk
1 1/2 c. whole milk
1 1/2 tsp. vanilla
1 tsp.-ish freshly grated nutmeg (or cinnamon, if preferred)

1 pre-made pie-shell (homemade or store-bought)

1 carton blueberries, for Colts horseshoe (optional)

1. Pre-heat oven to 410 degrees Farenheit. Mix together the first three ingredients and spread on the bottom of the pie crust.
2. Dot the flour & sugar mixture with the butter.
3. Mix together the next four ingredients in a bowl and then pour over the sugar/flour mixture and dotted butter. You may have more wet filling than you need. Fill it nearly to the top. Give the whole thing a few stirs, to incorporate.
4. If desired, use the left over egg white to glaze the crust edge for a pretty shine.
5. Put pie in the oven and bake for 10 minutes at 410 degrees, then turn the oven down and bake for an additional 45 minutes. The pie filling should be bubbly and jiggly, don't pull it out too late or it won't set. My wonky, cold oven added about 13 minutes to the baking time.
6. Let the pie fully set, then use the blueberries to create your decorative horseshoe.
7. Root for the Colts!