Cooking With Steve And Kim: Baking powder

Friday, April 16, 2010

Old Fashion Fig Newton Bars

I love figs. They're full of nutrients that are difficult to get anywhere else and most of all they are delicious. Try this easy recipe for making your own fig-newton bars. I think you love them.

Ingredients
FOR DOUGH:
3 cups all-purpose flour
1/2 cup sugar
1/2 tsp. salt
3/4 tsp. baking powder
3/8 tsp. baking soda
1/2 tsp. cinnamon
12 tbsp. (1 1/2 sticks) unsalted butter at room temperature, cut into pieces
4 eggs, divided
FOR FILLING:
2 cups figs, chopped (can use dried)
1 cup orange juice
1 cup apple juice
1/2 tsp. ground cinnamon
4 tbsp. sugar
1 tsp. orange peel, or zest of 1 orange

Directions
FOR DOUGH:
Combine the dry ingredients in a lg. bowl. Using a pastry blender, cut in butter pieces until the dough is sandy loooking.
Whisk 3 eggs together and add to the dough. Mix to combine. Form the dough into a ball, wrap in plastic and refrigerate for 2 hours.
FOR FILLING:
Combine all the filling ingredients in a saucepan or skillet and cook over medium heat until all the liquid is absorbed by the figs and the mixture is thick. Stir during cooking.
Let the filling cool slightly, then puree in a food processor until smooth. Refrigerate until ready to bake.
Note* : for an easier version, sub the filling with 2 cups of fig preserves.
When ready to bake, heat the oven to 375F. Make an egg wash by whisking the remaining egg with 2 tsp. of water.
Divide the dough into 3 equal parts. On a lightly floured surface roll out each portion of dough into a rectangle, about 1/8 inch thick. Work with 1 portion of dough at a time. Cut the dough lengthwise into strips, at least 2 1/2 inches wide.
Paint around the edges of each strip with egg wash. Spoon the fig filling down the center of the strip and then fold the dough over to enclose the filling.
Place the tubes, seam side down, on the greased (or lined with parchment paper) cookie sheet. Press down lightly to flatten. Repeat with remaining dough and filling.
Brush the newtons with the egg wash and bake until light golden brown, about 15 minutes.
Let cool, then cut with a sharp knife into 1-inch pieces.

Wednesday, April 14, 2010

Bacon and Cheese Cornbread

Image via Wikipedia

This cornbread is very rich and moist. Serve it with fruit for breakfast or with soup for a delicious lunch.

Okay, I know I'm pushing bacon lately. I love it and thought perhaps if you haven't given bacon a try for a while you might just enjoy a few recipes that include it. Besides, you have to have a little excitement in your life sometimes, right. A little hardening of the arteries can't be all bad if you've enjoyed the process.

INGREDIENTS:
1/2 cup yellow cornmeal
1 1/2 cups milk
2 eggs, beaten
1/4 cup butter or margarine, softened (I don't recommend margarine. It's artificial and if you're going to eat this Cornbread you might as well go all the way.)
3 teaspoons of baking powder
1/4 teaspoon of crushed red chilies, optional
1 cup (6 to 7 ounces) of shredded sharp Cheddar cheese
5 slices of bacon, cooked

PREPARATION:
Heat cornmeal and 1 1/4 cups of milk over medium heat until thick and dry, stirring frequently, about 3 minutes.
Spoon cornmeal mixture into a bowl.
Add remaining milk, butter and eggs. Beat until smooth.
Stir in salt, baking powder and red chilies, if used.
Stir in cheese and bacon.
Pour into a casserole dish or cake pan.
Bake at 325 degrees for 35 minutes or until cooked through.

Now, sit back and enjoy this scrumptious meal with your family and friends. I guarantee they'll be back for breakfast again and again. They know where the good stuff lives now. You've created a monster.

Steve and Kim