Leftover Pumpernickle Bread
9 years ago
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9 years agoRelated Discussions
New bread recipe - Fruit and Nut Breakfast Bread
Comments (49)Teresa, this bread is so good even after making major screw ups. Decided to try it in the bread machine on dough cycle with baking in the oven. Just as I was preparing to drain the fruit and add it, I found out a person I'd contacted about getting some fertile chicken eggs from to set under my broody hen had six for me. Out of show quality roosters and for free. And he said come and get them now. The bell rang for the addition of the drained fruit and nuts. I knew I hadn't drained the fruit enough, but I was in a hurry. Took off and halfway to my destination realized the dough cycle would be over a good while before I'd get back home. Sorry, but I really wanted those special eggs. The guy showed me all his show birds and got a lot of info from him. By the time I got back home I think the dough cycle had been done for two hours. I had a very wet dough that had risen in the pan then collapsed. Oh well, try to save it. Dumped it out on a liberally floured surface and kneaded in more flour, put it in the pans and let it rise. It did rise a little over the top of the pans.Tried my best and stuck it in the oven. It came out at 25 minutes completely done and beautiful except I didn't get the fruit and nuts distributed well. I've already eaten nearly half a loaf. Love it! Next time I think I'll add more cinnamon, follow the recipe on draining the fruit and not running out in the middle of it to get fertile eggs. Madonna...See MoreAny one have a good recipe for pumpernickle
Comments (1)Try posting on the Cooking Forum. There are some fantastic cooks there, with wonderful recipes. I tried to do a search, but the search feature isn't working very well maybe. Here is a link that might be useful: Cooking forum...See MoreLOOKING for: turkey leftovers
Comments (7)Here's the tetrazzini version that we make: TURKEY TETRAZZINI WITH SPAGHETTI SQUASH 1- 3 1/2 pound spaghetti squash salt and pepper to taste 3 tablespoons unsalted butter 3 tablespoons flour 3 cups canned chicken broth or chicken stock 1 bay leaf 3 cups diced cooked turkey 1/2 cup heavy cream or half and half 1 tablespoon Madeira or dry sherry 1/2 cup freshly grated Parmesan fresh lemon juice to taste freshly ground nutmeg to taste 2 tablespoons buttered bread crumbs Bake the spaghetti squash, pierced with a knife, on a baking sheet in a preheated 400* oven for 45 to 50 minutes, or until tender and let cool. Halve the squash lengthwise, remove seeds and strings and scrape the flesh into a buttered 9 x 13 buttered baking dish. Season with salt and pepper. In a saucepan, melt the butter, stir in the flour and cook over moderately low heat, stirring, for 3 minutes. Add the broth, whisking vigorously until the mixture is smooth. Add the bay leaf and salt and pepper to taste and simmer for 20 minutes. Stir in the turkey, cream and Madeira, bring to a boil and simmer for 5 minutes. Add 1/3 cup of the Parmesan, lemon juice and nutmeg and salt and pepper to taste. Discard the bay leaf. Spoon the turkey mixture over the squash and sprinkle with remaining Parmesan and buttered bread crumbs. Bake at 350* for 25-30 minutes until bubbling and golden brown. Serves 4 Best of Gourmet, 1990 This is Ken's contribution, he got this recipe from a newspaper article a couple of years ago and he makes this for us: TURKEY CHOWDER 5 tablespoons butter 2 cups chopped onions 5 tablespoons all-purpose flour 5 cups turkey stock (or chicken broth) 1-28 ounce can whole tomatoes 2 cups diced raw potatoes 1 cup diced red bell pepper 2 bay leaves 3/4 teaspoon paprika 1 teaspoon salt 1/4 teaspoon cayenne pepper 2 cups diced, cooked turkey 1-10 ounce package frozen corn, thawed In large pot, melt butter. Sauté onions until softened, all flour and cook for 2 minutes, stirring. Add turkey stock, stir until smooth and thick. Add remaining ingredients, except turkey and corn. Cover and simmer 15 minutes or until potatoes are tender. Add turkey and corn and bring to a boil and serve. 6 servings...See MoreEaster lamb leftover recipes
Comments (9)I make a yoghurt based naan in my cast iron skillet. No yeast involved - just baking powder - & it comes out very yummy. & shepherd's pie is a classic, if you're into that sort of thing. Here's the recipe, in case anyone's interested - I usually make 1/2 the recipe & smaller sized naan... Easy Yoghurt Naan Ingredients: Servings: 10 4 cups flour 1 teaspoon baking powder 1 teaspoon salt 2 cups plain low-fat yogurt Melted butter for brushing Directions: 1. Mix together flour, baking powder and salt. 2. Stir in the yogurt till the dough is too stiff for a spoon, then knead it in the bowl till it holds together well, adding more flour if necessary. 3. Turn it out on a floured surface and continue kneading for a few minutes till the dough feels smooth and elastic. 4. Form the dough into a ball and put it in an oiled bowl, covered with a towel, to rest for an hour or longer. 5. Take the dough out and cut it into 10 equal pieces. Form each into a ball and press the balls flat into round discs 6. Heat a large frying pan or griddle, either seasoned cast iron or a good non-stick finish. 7. Take 1 piece of dough at a time and roll it out on a floured surface till it is about 8-10 inches across and less than 1/4 inch thick. 8. Lay it on the hot griddle and cook it over a medium heat for a minute or 2. 9. It will puff up in places or all over, and there will be some blackish-brown spots on the bottom. 10. Slide a spatula under the naan and flip. Cook for a minute or two, just till it finishes puffing up into a balloon . 11. Remove naan from the skillet and brush it lightly with melted butter if you like. 12. Continue this way with all the dough, stacking the breads into a napkin-lined basket. note: I use a plate. 13. Serve the breads hot, or let them cool and wrap them up 14. To reheat, wrap them in aluminum foil, in packets of 4 or 5 breads and put them in a 400 degree oven for 10-15 minutes....See More- 9 years ago
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