Breakfast cookies
sushipup1
14 years ago
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woodie
14 years ago
glenda_al
14 years agoRelated Discussions
RECIPE: Anyone have Breakfast Cookie Recipe?
Comments (4)A lot of Italian families have Biscotti with their breakfast coffee: Sobe Biscotti Makes 32 biscotti Source: Burt Wolf's Local Flavors, Miami, Florida The Miami Beach restaurant Nemo serves these biscotti with an assortment of fruit sorbets. Pastry chef Hedy Goldsmith suggests an easy way to line the loaf pan with foil. "Invert the loaf pan and mold the foil around the outside. Turn the pan over and place the molded foil right in the pan." 4 ounces (1 1/2 cups) thinly-sliced almonds Butter or Pam vegetable spray 4 eggs, separated 1 teaspoon fresh lemon juice 3/4 cup sugar 1 teaspoon vanilla extract 1/4 teaspoon salt Grated zest of 1 lemon, finely grated 2 cups sifted all-purpose flour 1/2 cup dried sour cherries 1/2 cup dried cranberries Preheat the oven to 350 degrees F. Spread the almonds out on a baking sheet and toast for 10 minutes, until golden brown. Set aside to cool. Line a 5 x 9 1/2-inch loaf pan with foil on all sides. Butter or spray Pam all over the inside of the pan and set aside. TO PREPARE THE BATTER: Place the egg whites in the bowl of an electric mixer with the whisk attachment. Beat the egg whites with the lemon juice until they just begin to hold stiff peaks. Gradually add 1/4 cup of the sugar to the whites and continue to beat on high until they hold firm, stiff peaks. Transfer the beaten whites to a large mixing bowl. In a small bowl, whisk the egg yolks, vanilla, and salt together until the mixture becomes thick and then add the lemon zest. With a wide blade rubber spatula, fold this egg yolk mixture into the beaten whites, once it is incorporated, gradually add the remaining 1/2 cup of sugar. Then fold in the sifted flour and then the toasted almonds, cherries and cranberries. Turn the batter out into the prepared loaf pan. Use the back of a spoon, dipped in water, to smooth out the top. Place the loaf pan into the oven and bake for 30 minutes. After 30 minutes, cover the loaf pan with a piece of foil. This will prevent the top of the loaf from becoming too brown. Return the loaf to the oven and continue to bake for 30 to 35 minutes, or until a cake tester or toothpick comes out clean when inserted in the center. Remove the loaf from the oven and allow to cool for 15 minutes. Invert the loaf onto a plate, remove the foil, and immediately wrap with a fresh piece of foil. Allow to cool to room temperature and then place into the refrigerator for at least 2 hours or overnight. FOR THE SECOND BAKING: Place the two oven racks on the top third and the bottom third of the oven to create two tiers and preheat the oven to 275 degrees F. Unwrap the loaf and using a serrated knife, cut the loaf into 1/4-inch thick slices. Place the slices on a baking sheet and bake two sheets at a time until the cookies are lightly golden: this should take about 30 minutes. You want the cookies to be dry and crisp, but not too dark in color. Halfway during the baking, reverse the baking sheets to ensure that they cook evenly. Once the cookies are dry and crisp, place them on a cooling rack to cool completely and then serve. Store in an airtight container. Recipe courtesy of Pastry chef Hedy Goldsmith, Nemo, Miami Beach, Florida...See MoreLOOKING for: breakfast cookies
Comments (8)Below is a link to an "energy bar" from Michael Chiarello. I made the bars, found them to be quite good and definately loaded with energy items. They would be great for backpacking. The only thing is, when I made them I substituted blackstrap molasses mixed with maple syrup for the golden molasses, that was NOT a good idea unless you're a huge blackstrap fan. Worst comes to worst better to use honey or karo golden syrup. Blackstrap does have iron in it though. These keep well. Michael's Energy Bars (from Michael Chiarello) 1 cup quick-cooking oats 1/2 cup sliced almonds 1/2 cup dark raisins 1/2 cup golden raisins 1/2 cup dried apricots 1/3 cup unsalted butter, room temperature 1/2 cup brown sugar 1/4 cup golden molasses 1 egg 1 cup unbleached all-purpose flour 1/4 cup whole-wheat flour 1/2 cup nonfat dry milk 1/4 cup toasted wheat germ 1 1/2 teaspoons baking powder 1/2 teaspoon baking soda 1/2 teaspoon vanilla Pinch gray salt 1/2 cup milk (2 percent is preferable) 1 tablespoon unsalted butter Preheat oven to 300 degrees F. Place oats and sliced almonds on a baking sheet. Toast in oven for 10 minutes. Set aside. Turn the oven to 325 degrees F. Place raisins, apricots, oats, and almonds in a food processor. Pulse about 10 times until coarsely chopped. Set aside. In the bowl of a heavy-duty mixer fitted with a paddle, beat the butter, brown sugar, molasses and egg until light and fluffy. In a separate bowl, combine both flours, dry milk, wheat germ, baking powder, baking soda, vanilla, and salt. Add to the creamed mixture. Add the milk and mix thoroughly. Add dried fruit mixture. Butter a 13 by 9 by 2-inch baking pan. Pour in the batter and spread evenly. Bake for about 30 minutes, until set. Cool in the pan. Cut into 18 (1 by 4-inch) bars. To store, wrap bars individually in plastic wrap. Will keep for about 1 week. For longer storage, freeze for up to 3 months. Here is a link that might be useful: Michael's Energy Bars...See MoreRECIPE: breakfast cookies
Comments (1)Thanks, Lizzy, these sound good - I've always wanted to try something like this - I bet they'd be good in the car and then we wouldn't have to stop for a Cinnabon or something when we leave early :)...See MoreDo you like belVita, those breakfast bars?
Comments (24)socks - Ground/milled - flaxseed made into a flour. I do my own using my coffee/spice *mill (hence the term "milled") like Bluebell66, while other appliances are called "grinders", but they essentially do the same thing - take the whole seed and break it apart into fine particles. I have other mills I can use to mill seeds - Porkert Seed Mill and Wonder Mill Deluxe, Jr., out of my bevy of mills. I teach classes about home milling - grains/seeds/beans/nuts. I would suggest milling/grinding any seeds fresh to get the optimal nutrients out of them. I use about 2-cups of ground/milled flax/chia seed each week and store it in the freezer. If I had to purchase commercially milled/ground seeds like flax or chia - I wouldn't use it at all because once the hard seed "coat" is broken, the natural oils are quickly oxidized (exposed to oxygen), which quickly turns those oils into a body-damaging free radical and the nutrients quickly degrade. The oil goes rancid - and rancid oils don't have to smell rancid to BE rancid. If they smell rancid, they have been so for quite some time. As always when it comes to milling - FRESH IS BEST!...See More
sushipup1
14 years agoglenda_al
14 years ago
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14 years agocaliloo
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Fori
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annie1992
14 years agostir_fryi SE Mich
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14 years agojessicavanderhoff
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woodie