Before Christmas, I received an e-mail advertising different books. One of the books was Artisan Bread in Five Minutes a Day: The Discovery That Revolutionizes Home Baking. It's about no-knead yeast breads. After looking at it on Amazon, I searched for no-knead breads and found a recipe online to try. I started the bread last Saturday afternoon and baked it between church and Sunday dinner. It turned out really good. The outside was crusty and the inside was soft.
If you have a large, oven-safe, lidded pot, dutch oven, or casserole dish and you like homemade bread, you should give this a try. If you don't have the right cooking vessel, borrow one. I borrowed Mom's 5L Corningware baking dish. Yes, it's a little smaller than the 6-8 qt. size recommended, but different reviews of other recipes calling for a similar size cooking vessel had positive comments on even using a 4 qt. dish.
Click here for the recipe: http://www.nytimes.com/2006/11/08/dining/081mrex.html.
Click here for a related article: http://www.nytimes.com/2006/11/08/dining/08mini.html.
Thursday, January 12, 2012
Thursday, January 5, 2012
Brownie Cheesecake Pie
This recipe is courtesy of a box of brownie mix. Mom stumbled across it when I was a freshman in college. We made it a number of times. I took it up to college with me a couple of times. It doesn't take long for a full pan to disappear in a wing full of girls.
I decided to pull the recipe out for a family Christmas party. It had been too long since we've made this.
Brownie Cheesecake Pie
1 unbaked pie crust (We substitute an Oreo pie crust.)
8 oz cream cheese
3 T. sugar
1 t. vanilla
3 eggs
1 (15.1 oz) pkg Pillsbury Thick ‘n Fudgy Hot Fudge Swirl Deluxe Brownie Mix
1/4 c. oil
2 T. water
1/2 c. chopped pecans
Combine cream cheese, sugar, vanilla, 1 egg; beat until smooth. Set aside fudge packet. Combine brownie mix, oil, 1 T. water, and 2 eggs; beat 50 strokes with spoon. Spread 1/2 brownie mix on the bottom of the crust. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mix. Sprinkle with pecans. Bake at 350° for 40-50 min. Microwave hot fudge in a bowl for 30 seconds. Stir in 1 T. water. Drizzle fudge over pie. Cool completely (about 3 hrs). Store in refrigerator.
I decided to pull the recipe out for a family Christmas party. It had been too long since we've made this.
Brownie Cheesecake Pie
1 unbaked pie crust (We substitute an Oreo pie crust.)
8 oz cream cheese
3 T. sugar
1 t. vanilla
3 eggs
1 (15.1 oz) pkg Pillsbury Thick ‘n Fudgy Hot Fudge Swirl Deluxe Brownie Mix
1/4 c. oil
2 T. water
1/2 c. chopped pecans
Combine cream cheese, sugar, vanilla, 1 egg; beat until smooth. Set aside fudge packet. Combine brownie mix, oil, 1 T. water, and 2 eggs; beat 50 strokes with spoon. Spread 1/2 brownie mix on the bottom of the crust. Spoon and carefully spread cream cheese mixture over brownie layer. Top with remaining brownie mix. Sprinkle with pecans. Bake at 350° for 40-50 min. Microwave hot fudge in a bowl for 30 seconds. Stir in 1 T. water. Drizzle fudge over pie. Cool completely (about 3 hrs). Store in refrigerator.
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