The cream cheese dough cannot be overworked, it never gets tough, and it always tastes good.
Cream Cheese Dough...4 ounces cold cream cheese, quartered...1/2 cup cold unsalted butter, cut into 8 pieces...1 cup all-purpose flour
Let cold cream cheese and butter stand at room temperature for 10 minutes. Put the flour into a food processor. Scatter the cream cheese and butter pieces over the flour and pulse on and off 6 to 8 times. Let the machine run, stopping to scrape the sides of the bowl frequently, until the dough forms large curds. Don't process so long that the dough forms a ball on the blade. Turn the dough out onto a work surface and gather it into a ball. Divide the dough in half and shape each half into a square. Wrap the dough tightly in plastic wrap and chill for at least 2 hours before using. (The dough can be refrigerated for up to 3 days.)
Filling...2/3 cup seedless raspberry jam...2 tablespoons granulated sugar...1/4 cup plump, moist currants...
Basic Ingredients...1 cup packed brown sugar...2 eggs...1/2 teaspoon baking soda
Variations
Oatmeal Fruit Rounds...Prepare dough as directed below, but add 1/2 cup peanut butter along with the eggs and vanilla. Also, stir a 12 ounce package of peanut butter chips into the dough. Bake as directed.
Malted Milk Treats...Prepare dough as directed below, but substitute 1/4 cup instant malted milk powder for 1/4 cup of the flour. Stir in 1 1/2 cups chopped-up malted milk balls into the dough. Bake as directed.
Macadamia Mania...Prepare dough as directed below, but stir 2 cups of M&Ms into the dough. Bake as directed.
2 loaves frozen bread dough, thawed...1 teaspoon ground cumin...1/2 teaspoon red pepper flakes...1/2 teaspoon Mexican oregano...1 large tomatoes, diced and drained or...1/2 yellow or green bell pepper, thinly sliced...1/2 to 1 cup ripe olives, pitted and drained...
Source: Pastry chef Bill Gormley of The Greenbrier
2 cups water, at 70 degrees F...2 teaspoons RapidRise yeast...4 to 4 1/2 cups bread or all-purpose flour...1/4 cup olive oil, plus additional for coating dough
Place water and dry yeast in a 5-quart Kitchen Aid mixer bowl. Let sit 5 minutes.
Scoop in bread flour, and add salt and 1/4 cup olive oil. Mix 6-7 minutes. Dough will be sticky but manageable. Cover dough well with olive oil and a damp cloth.
When the dough has risen, take it out of the bowl and place on a 15-inch-by-10-inch baking sheet that has been coated with olive oil. Push the dough outward with your hands. Let the dough rest and repeat until the dough totally covers the baking sheet and doesn't spring back.
Let the dough rest on the baking sheet until it reaches double its size. While waiting, gather the following ingredients:
2 onions, sliced and caramelized (see note)...3/4 cup shredded Asiago cheese...3/4 cup shredded sharp Cheddar cheese...3/4 cup shredded Gruyère cheese...
Pizza Dough
Set the timer on your bread machine before you go to work in the morning to have fresh dough ready to bake when you get home.
1 cup water ...1 tablespoon olive oil ...1/2 teaspoon salt ...1 1/2 cups whole wheat flour ...1 1/2 cups bread flour ...
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California Pizza Kitchen Basic Pizza Dough
Makes dough for two 9-inch pizzas.
1 teaspoon yeast...1/2 cup plus 1 tablespoon warm water (105 to 110 degrees F) ...1 1/2 cups bread flour or all-purpose flour...2 teaspoons granulated sugar...1 teaspoon salt...
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Raspberry Rugelach
The cream cheese dough cannot be overworked, it never gets tough, and it always tastes good.
Cream Cheese Dough...4 ounces cold cream cheese, quartered...1/2 cup cold unsalted butter, cut into 8 pieces...1 cup all-purpose flour
Let cold cream cheese and butter stand at room temperature for 10 minutes. Put the flour into a food processor. Scatter the cream cheese and butter pieces over the flour and pulse on and off 6 to 8 times. Let the machine run, stopping to scrape the sides of the bowl frequently, until the dough forms large curds. Don't process so long that the dough forms a ball on the blade. Turn the dough out onto a work surface and gather it into a ball. Divide the dough in half and shape each half into a square. Wrap the dough tightly in plastic wrap and chill for at least 2 hours before using. (The dough can be refrigerated for up to 3 days.)
Filling...2/3 cup seedless raspberry jam...2 tablespoons granulated sugar...1/4 cup plump, moist currants...
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You-Choose-It Cookies
Basic Ingredients...1 cup packed brown sugar...2 eggs...1/2 teaspoon baking soda
Variations
Oatmeal Fruit Rounds...Prepare dough as directed below, but add 1/2 cup peanut butter along with the eggs and vanilla. Also, stir a 12 ounce package of peanut butter chips into the dough. Bake as directed.
Malted Milk Treats...Prepare dough as directed below, but substitute 1/4 cup instant malted milk powder for 1/4 cup of the flour. Stir in 1 1/2 cups chopped-up malted milk balls into the dough. Bake as directed.
Macadamia Mania...Prepare dough as directed below, but stir 2 cups of M&Ms into the dough. Bake as directed.
Super-Chunk Chippers...
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Fiesta Focaccia
2 loaves frozen bread dough, thawed...1 teaspoon ground cumin...1/2 teaspoon red pepper flakes...1/2 teaspoon Mexican oregano...1 large tomatoes, diced and drained or...1/2 yellow or green bell pepper, thinly sliced...1/2 to 1 cup ripe olives, pitted and drained...
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Homemade Filo Dough
Source: Lior's Kitchen Talk
5 cups plain white flour ...5 spoonsful oil ...2 1/2 cups water...A little salt ...
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Italian Herb Focaccia with Three Cheeses and Caramelized Onions
Source: Pastry chef Bill Gormley of The Greenbrier
2 cups water, at 70 degrees F...2 teaspoons RapidRise yeast...4 to 4 1/2 cups bread or all-purpose flour...1/4 cup olive oil, plus additional for coating dough
Place water and dry yeast in a 5-quart Kitchen Aid mixer bowl. Let sit 5 minutes.
Scoop in bread flour, and add salt and 1/4 cup olive oil. Mix 6-7 minutes. Dough will be sticky but manageable. Cover dough well with olive oil and a damp cloth.
When the dough has risen, take it out of the bowl and place on a 15-inch-by-10-inch baking sheet that has been coated with olive oil. Push the dough outward with your hands. Let the dough rest and repeat until the dough totally covers the baking sheet and doesn't spring back.
Let the dough rest on the baking sheet until it reaches double its size. While waiting, gather the following ingredients:
2 onions, sliced and caramelized (see note)...3/4 cup shredded Asiago cheese...3/4 cup shredded sharp Cheddar cheese...3/4 cup shredded Gruyère cheese...
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Mini Snickers Cookies
1 recipe chocolate chip cookie dough...
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