1/3 cup brown sugar
1/4 cup plus 1 TBSP dark corn syrup (2.5 fluid ounces)
Pinch of kosher salt
A few drops of lemon juice
1/2 cup flour
To make the filling, combine all the cheeses together with the parsley, nutmeg, pepper, and egg. Mix well. Pull phyllo from the refrigerator and unroll. Be sure to keep it covered so it doesn't dry out while you prepare the pies. I use the plastic that it comes packaged in, covered by a damp towel. Don't be swayed by recipes that tell you to just go ahead and cover it up with a damp towel. If you do this, all your dough will stick together. And you will curse. I promise. Anyway, brush each piece of phyllo with melted butter before cutting. (The silicone brushes work fine, but I'm sure the bristle brushes probably work better.)Then cut each piece lengthwise into 3 equal strips.
Place a small dollop of the cheese mix in the middle of the top of each strip.
Now you fold. Folding the phyllo is like folding a flag...fold the right corner to the left to form a right angle and then upward. Continue folding at right angles until you reach the top and have a triangle. Place the triangles on an ungreased baking sheet in absolutely no particular order.Bake for about 20 minutes or until golden brown on each side.
I had a day last week where I decided to bake bread and make strawberry freezer jam. I felt like such a 'Suzie Homemaker."
I found this recipe on 'allrecipes.com' and decided to try it out. It's super easy and it tastes really good. I add whole wheat flour and reduced the sugar the second time I made it, it wasn't nearly as good as the stated recipe!
The freezer jam turned out yummy too (just followed the pectin instructions.) I'm still aspiring to be a pro-baker baking department. I'm not there yet so I'm glad I can learn from all of you!
Amish White Bread
Photo By: chestnut
2 cups warm water (110 degrees F/45
2/3 cup white sugar
1 1/2 tablespoons active dry yeast
1 1/2 teaspoons salt
1/4 cup vegetable oil
6 cups bread flour
|1.||In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.|
|2.||Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.|
|3.||Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.|
Bake at 350 degrees F (175 degrees C) for 30 minutes.