One Perfect Bite: October 2013

Thursday, October 31, 2013

Apple-Oatmeal Muffins

From the kitchen of One Perfect Bite...These muffins remind me of the ones my father enjoyed. His favorites were made with oatmeal and bran and they were gnarly enough to scare any self-respecting germ away. His pronouncement as he ate them was always, "Now these will grow hair on your chest." Imagine the effect that had on a literal-minded girl child. I was scarred for life, and to this day I can't look at a bran muffin, much less eat one. At any rate, these apple-oatmeal muffins are nearly as gnarly and almost as good for you as the ones my father loved, save for the fact they taste better and do not encourage hair growth. Better still, they are very easy to make. If you are looking for a healthy, fully loaded muffin, I think you'll enjoy these. Here is how they are made.

Apple-Oatmeal Muffins...from the kitchen of One Perfect Bite courtesy of Good Housekeeping magazine

Ingredients:
2 cups old-fashioned or quick-cooking oats
1-1/4 cups all-purpose flour
1/2 cup packed brown sugar
2 teaspoons baking powder
3/4 teaspoon baking soda
3/4 teaspoon salt
1/2 teaspoon ground cinnamon
1 cup buttermilk
2 tablespoons vegetable oil
1 large egg, lightly beaten
1 cup (1 to 2 medium) shredded Golden Delicious or Granny Smith apples
1/2 cup walnuts, chopped

Directions:
1) Preheat oven to 400 degrees F. Grease 16 standard muffin-pan cups.
2) In a large bowl, combine oats, flour, sugar, baking powder, baking soda, salt, and ground cinnamon.
3) In a medium bowl, with fork, beat buttermilk, oil, and egg until well blended; stir in shredded apples. Add apple mixture to flour mixture, and stir just until flour mixture is moistened. Batter will be thick and lumpy. Stir in chopped walnuts.
4) Spoon batter into prepared muffin-pan cups. Bake 23 to 25 minutes or until muffins begin to brown and toothpick inserted in center of muffins comes out clean. Immediately remove muffins from pan. Serve warm, or cool on wire rack to serve later. Yield: 16 muffins.

If you have enjoyed your visit here, I hope you'll take a minute to...

One Year Ago Today: Pumpkin Sausage and Sage Rigatoni

Two Years Ago Today: Spiced Pumpkin Fudge

Three Years Ago Today: Clam Fritters

Four Years Ago Today: Cranberry Souffle

Wednesday, October 30, 2013

Bread of the Dead - More Halloween Lore

Traditions associated with Halloween and All Saint's Day seem to be country specific. Most of Europe views Halloween as a bother and further evidence that American culture and advertising is tainting their own. Prior to the 1950's, only English and Spanish speaking countries truly observed the day, though I'm told that in some areas of Germany knives were put away to thwart returning spirits who might wish to do the household harm. All Saint's Day is another matter. It is a religious holiday in most countries of the world, and while most traditions associated with the day are subdued, those observed in Peru and Mexico are especially interesting. I first wrote about pan de muerto in 2009 and I thought this would be a great time for it to make an encore performance.

From the kitchen of One Perfect Bite...The Day of the Dead, or Dia de Los Muertos, represents the melding of an old Aztec tradition with the religion of the Conquistadors. The celebration is actually a two day feast that coincides with the Catholic observance of All Saint's and All Soul's days. The first day of the celebration occurs on the 1st of November. It's called the Day of the Little Angels and it is set aside to remember children who have died. The second day is set aside to honor adults who have passed to the next life. It is important to understand that these are days of celebration rather than days of mourning. In homes that observe Dia de los Muertos, altars are built containing symbols of the four elements: fire, water, wind and earth. They are beautifully decorated and, because many believe that the deceased visit their homes during this celebration, food is placed on the altar to entice them to stay for the festivities. Feasting is an important part of both days of celebration. Good food, and clean homes are thought to entice the dead. Toy skeletons and skulls are welcome features and "dead" bread may even have a small skeleton, promising good luck, baked inside it. The second day of the celebration is usually spent outdoors with picnics in graveyards. It is a joyous time and seen as an opportunity for families to come together to honor the memories of those who have passed to the next life. It is hoped that the laughter and mention of the deceased will bring their spirits back to earth to visit with the assembled family members. To many, the Day of the Dead is a strange observance, but Mexican tradition views death as an important part of life, a natural consequence of living and one not to be feared. It's their belief that these celebrations connect families to each other and their deceased relatives, a proof, if you will, that the ties of love cannot be broken - even by the grave.

The Aztecs believed that death was a portal to another existence. Oral tradition tells us that the request of the dead before burial is, "Give me bread and sugar to help me on my journey." The bread of the dead, pan de muerto, is made only for the Dia de los Muertos celebration. It is a sweet, egg-rich bread and it can be found throughout Mexico, though its form differs vastly from one region to the next. The bread is supposed to resemble a skull and it is adorned with bones and sometimes tear drops.

I've chosen a very simple recipe for the bread and have opted for bare bones - forgive the pun - adornment. While this recipe appears in many places, I believe that its original source is "Look What We Brought You from Mexico." I actually had trouble with the first loaf I tried to make. I found 3 cups of flour produced a loaf that was heavy enough to be a door stop. The loaf you see in the photo was made with 2-1/2 cups flour. I've changed the flour measurement to reflect a range, but I strongly advise you mix with the lesser amount and use the last 1/2 cup for kneading. Here's the recipe, just in time for Dia de Los Muertos.

Pan de Muerto (Bread of the Dead)...from the kitchen of One Perfect Bite
Ingredients:
1/4 cup milk
1/4 cup (half a stick) butter, cut into 8 pieces
1/4 cup sugar
1/2 teaspoon salt
2-1/4 teaspoons active dry yeast
1/4 cup very warm water
2 eggs, divided use
2-1/2 to 3 cups all-purpose flour, unsifted
1/2 teaspoon anise seed
1/4 teaspoon ground cinnamon
2 teaspoons sugar

Directions:
1) Bring milk to boil in a small saucepan; remove from heat. Stir in butter, 1/4 cup sugar and salt.
2) In large bowl, mix yeast with warm water until dissolved and let stand 5 minutes. Add the milk mixture.
3) Separate yolk and white of one egg, reserving white for glaze. Add yolk and 1 whole egg to yeast mixture. Stir in flour, blend until a dough ball is formed.
4) Flour a pastry board or work surface. Knead dough until smooth. Return to large bowl and cover with plastic wrap. Let rise in warm place for 90 minutes.
5) Grease a baking sheet. Punch dough down. Knead again on floured surface. Divide it into fourths and set one piece aside. Roll remaining 3 pieces into "ropes."
On greased baking sheet, pinch 3 rope ends together and braid. Finish by pinching ends together on opposite side to form a circle. Use remaining dough to form bones. Place them on the baking sheet.
6) Preheat oven to 350 degrees F. Cover bread with plastic wrap and let rise for 30 minutes. Meanwhile, in a bowl, mix anise seed, cinnamon and 2 teaspoons sugar together. In another bowl, beat egg white lightly.
7) Brush top of bread and bones with egg white, sprinkling only the loaf with sugar mixture. Bake at 350 degrees for 35 minutes. Cool. Yield: 1 loaf.

If you have enjoyed your visit here, I hope you'll take a minute to...

One Year Ago Today: Crock-Pot Chinese Hacked Pork

Two Years Ago Today: Pumpkin-Pecan Squares with Cinnamon Chips

Three Years Ago Today: Roasted Red Pepper and Tomato Soup

Four Years Ago Today: Patatas Bravas

Tuesday, October 29, 2013

Fresh Apple Bread with Caramel Glaze

From the kitchen of One Perfect Bite...I've been working my way through the last of the apples we picked a couple of weeks ago. It's become a near mission-like endeavor, as the apples are starting to soften because I didn't have time to store them properly. Do you remember Buba Gump's summary of shrimp dishes? I swear I could do that with the apple creations that have come from my kitchen recently. Unfortunately, I'd be just as boring but less humorous, so I won't subject you to that. I do, however, want to share the recipe for this flavor-packed apple bread with you. The recipe is simple and this seasonal treat is delicious, but you will find the bread at its most flavorful the day after it is baked. If you enjoy moist spice breads, I think you'll love this one. Here is how it is made.

Fresh Apple Bread with Caramel Glaze...from the kitchen of One Perfect Bite inspired by Betty Crocker

Ingredients:
Bread
2 medium-sized apples, peeled and cored
1-1/2 cups packed brown sugar
1/2 cup buttermilk
1/2 cup vegetable oil
4 eggs
3 cups flour
2 teaspoons baking soda
2 teaspoons cinnamon
1 teaspoon salt
1 teaspoon nutmeg
Caramel Glaze
2 tablespoons dulce de leche or caramel sauce
1 tablespoons leftover apple liquid
1/3 cup powdered sugar, sifted

Directions:
1) Preheat oven to 350 degrees F. Spray a 9 x 4 x 3-inchloaf pan with baking spray and set aside.
2) With a food processor fitted with a shredding attachment, grate apples. They may also be grated using the large holes of a box grater. Place a colander or mesh sieve over a bowl and dump shredded apples into colander or sieve. Press down hard to squeeze out as much juice as possible. Reserve juice for glaze.
3) Whisk brown sugar, buttermilk, oil, eggs, and apples together until well-combined. Mix in dry ingredients, stirring just until combined.
4) Scrape batter into pan and bake until a toothpick comes out dry, 50-60 minutes. Let sit in pan for 15 minutes, then turn onto a wire rack to cool completely.
5) Meanwhile, whisk together caramel sauce, apple liquid, and powdered sugar until smooth. Drizzle over bread. Yield: 1 loaf (8 to 10 slices)

If you have enjoyed your visit here, I hope you'll take a minute to...

One Year Ago Today: Pumpkin Bread Pudding

Two Years Ago Today: Soul Cakes

Three Years Ago Today: Chocolate Peanut Crinkles

Four Years Ago Today: Bread of the Dead

Monday, October 28, 2013

Chocolate-Pecan Coffeecake

From the kitchen of One Perfect Bite...If you've been searching for a new coffeecake to serve for breakfast on Thanksgiving or Christmas morning, this cake just might fill the bill. It's a bit more involved than some, but the cake, every crumb of it, is worth the effort. It has been a while since I featured a "makes my socks go up and down" recipe, but this definitely belongs in that category. This is special and the only problem I've encountered when I make it, is determining when it is fully baked. The cake has so much in it, that it is hard to determine when the batter in the center of the cake is actually done. I probably baked this longer than I should, but in order to assure a cake with a cooked center, I added extra time to the recommendation in the recipe below. The next time I make this I'm going to use a tube pan, which I think will eliminate any chance of over-baking the cake. Those of you who try this recipe will be pleased. I've moved the one I made for this post to the freezer for Thanksgiving weekend and I do hope you'll follow suit. Here's the recipe for a cake that is a perfect way to start a holiday breakfast.

Surgery Update:

“The real voyage of discovery consists not in seeking new landscapes but in having new eyes.”
Marcel Proust

Things have gone very well thus far. Thank you so much for your prayers, good wishes and support. I will forever be in the debt of the organ donor whose cornea has given me the chance of second sight. .

Chocolate-Pecan Coffeecake...from thekitchen of One Perfect Bite courtesy of Midwest Living magazine

Ingredients:
Coconut Pecan Topping
1 cup all-purpose flour
1 cup packed brown sugar
1 teaspoon ground cinnamon
1/2 cup cold butter
3/4 cup semisweet chocolate pieces
1/2 cup flaked coconut
1/2 cup chopped pecans
Cake
1/2 cup butter, softened
1 cup granulated sugar
2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon kosher salt or 1/4 teaspoon table salt
2 eggs
1 teaspoon vanilla
2-1/4 cups all-purpose flour
1 (8-oz.) carton dairy sour cream

Directions:
1) Grease and flour a 9-inch springform pan. Set aside.
2) To make Coconut Pecan Topping: In a large bowl combine flour, brown sugar and cinnamon. Cut in cold butter until mixture resembles coarse crumbs; stir in semisweet chocolate pieces, coconut, and pecans. Set aside.
3) To make cake: In a large mixing bowl, beat butter with an electric mixer on medium to high speed for 30 seconds. Add sugar, baking powder, baking soda, and salt. Beat until well combined, scraping sides of bowl occasionally. Add eggs, 1 at a time, beating well after each addition. Beat in vanilla. Alternately add flour and sour cream to butter mixture, beating on low speed after each addition just until combined.
4) Spread half of cake batter into prepared pan. Sprinkle with half of Coconut Pecan Topping. Spoon remaining cake batter in mounds over coconut mixture. Carefully spread to an even layer. Sprinkle with remaining Coconut Pecan Topping.
%) Bake in a 350 degree F oven about 65 minutes or until a long wooden skewer inserted near the center comes out clean. If necessary, cover cake with foil for the last 15 to 20 minutes of baking to prevent overbrowning. Cool on a wire rack for 20 minutes. Run a thin metal spatula around edge of cake. Remove sides of the pan. Cool about 30 minutes more. Serve warm. Yield: 12 servings.

If you have enjoyed your visit here, I hope you'll take a minute to...

One Year Ago Today: Pumpkin Sausage and Sage Rigatoni

Two Years Ago Today: Creamed Spinach

Three Years Ago Today: Fusilli with Ricotta and Spinach

Four Years Ago Today: Wasabi Glazed Salmon

Sunday, October 27, 2013

Cranberry and Almond Quick Bread with White Chocolate Glaze

From the kitchen of One Perfect Bite...This is one of those breads that fall into the simply delicious category. It is easy to prepare and all the ingredients needed to make it, including the flavored coffee creamer, can be found in any large supermarket. It is hard to go wrong with this recipe, but you can make your bread even better, by toasting the almonds and using the full compliment of almond extract that's called for in the recipe. The bread is a great keeper and it ages really well. The white chocolate glaze is unexpected, but it is a wonderful compliment to the cranberries and nuts used in the bread. The loaf would make a wonderful addition to a tea table and I know it will be welcomed by those of you who are tired of the old cranberry and orange combination. Here is how this more upscale version is made.

Cranberry and Almond Quick Bread with White Chocolate Glaze...from the kitchen of One Perfect Bite courtesy of Midwest Living magazine

Ingredients:
1-1/2 cups fresh or frozen cranberries
2-1/2 cups all-purpose flour
1 cup sugar
1 tablespoon baking powder
1/2 teaspoon salt
2 eggs
1 cup buttermilk
1/3 cup butter, melted
1 to 1-1/2 teaspoons almond extract
2/3 cup chopped almonds, toasted if you like
White Chocolate Glaze (see recipe below)

Directions:
1) Rinse cranberries in cold water; drain. Grease bottom and 1/2 inch up the sides of one 9x5x3-inch loaf pan. Line bottom of pan with waxed paper; grease. Set aside.
2) In a large bowl, combine flour, sugar, baking powder and salt. Make a well in center of flour mixture; set aside.
3) In a medium bowl, combine eggs, buttermilk, melted butter and almond extract. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in cranberries and the chopped almonds. Spoon batter into prepared pan, spreading evenly.
4) Bake in a 325 degree F oven about 75 minutes or until a wooden skewer inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on wire rack. Wrap and store overnight before slicing.
Before serving, unwrap bread. Drizzle with White Chocolate Glaze and sprinkle with additional toasted almonds. Makes 1 loaf (12 slices).

White Chocolate Glaze

Ingredients:
1/4 cup white baking pieces
3 tablespoons powdered sugar
1 tablespoon French vanilla liquid coffee creamer

Directions:
In a small, microwave-safe bowl, microwave white baking pieces on 50 percent power (medium) for 1-1/2 to 2 minutes or until melted and smooth, stirring once or twice. Stir in powdered sugar and French vanilla liquid coffee creamer. If necessary, stir in additional coffee creamer, 1 teaspoon at a time, until glaze reaches drizzling consistency. Makes 1/4 cup.

If you have enjoyed your visit here, I hope you'll take a minute to...