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Post Info TOPIC: Recipe post for those who love food


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Date: Sep 25, 2011
Recipe post for those who love food
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Ricotta and Sausage Calzone Recipe


Try other calzones with mushrooms, pepperoni, spinach, or more. If you use onions or green peppers, partially cook the veggies before adding them to the filling. Meats should always be cooked first.

For the crust

2 2/3 cups bread flour
1 cup water at 110 degrees
1 7 gram packet instant yeast
1/4 cup stone ground whole wheat or rye flour
2 tablesthingys olive oil
2 teasthingys granulated sugar
1/2 teasthingys salt
1 tablesthingy baker’s dry milk
1/2 teasthingy dough conditioner

olive oil

For the filling

3/4 pound mild Italian sausage
1 small onion, diced
1/4 cup chopped fresh basil or 1 tablesthingy dried
1 1/4 to 1 1/2 cups grated mozzarella cheese
1 1/2 to 2 cups whole milk ricotta
2 tablesthingys grated parmesan cheese
salt and pepper (optional)

Directions for the crust

1. Place about 2/3’s of the bread flour in the bowl of your stand-type mixer. Add the water and yeast. Mix with the dough hook for about one minute to hydrate the instant yeast.
2. Add the rest of the bread flour, the whole grain flour, olive oil, the sugar, salt, dry milk, and dough conditioner. Mix for about four minutes at medium speed or until the gluten is formed.
3. Remove the dough to a large greased bowl. Cover and let the dough rise until doubled.

For the filling

1. Sauté the sausage and onion together until cooked but not over-cooked. (The meat will cook just a bit more in the heat of the oven.) Stir in the basil. Crumble the meat into smaller pieces.

Putting the calzone together

Preheat the oven to 400 degrees.

1. Once the dough has risen, divide it into three equal parts with a sharp knife. Roll out each into a nine-inch round. Avoid any thin spots that might leak.
2. Place 1/3 of the mozzarella on the lower half of each circle. On top of the cheese, place 1/3 of the meat and onion filling. On top of the filling, add 1/3 of the ricotta. Sprinkle each with a portion of the parmesan. Salt and pepper if desired.
3. Fold the top of the calzone crust over the bottom into the traditional half-moon shape. Seal the edges by crimping them with a fork. Use a sharp knife or pizza wheel to trim the crimped edges smoothly.
4. Grease a large baking sheet and dust it with cornmeal or semolina flour. With a pastry brush, brush the crust of each of the calzones with olive oil. Bake the calzones for 15 to 20 minutes or until browned. Remove from the oven and turn to a wire rack. Brush the crust again with olive oil. Serve hot.

filling the calzones, you don’t need to measure the ingredients; just use what looks right. Unless your sausage is well-seasoned, you will probably want to sprinkle the fillings with salt and pepper.





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Date: Sep 25, 2011
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Tony`s LEMON ITALIAN ICE

i make it a few different ways in the summer
4 cups. water
2 cups. light corn syrup
2/3 cups. sugar
3/4 cups. lemon juice(use juice of 3 to 4 lemons plus enough reconstituted juice to yield 3 cups.)
Zest of 2 lemons, cut very fine some times i use the pulp also

if you like it sweeter add more sugar
In heavy, medium sized saucepan, stir together water, corn syrup and sugar. Heat to boiling over medium high heat. Reduce heat to low and simmer, uncovered, 5 minutes. Remove from heat; cool for 30 minutes. Stir in lemon juice , stir in lemon pulp and / or zest. Pour into 9 inch square baking pan. Cover surface with plastic wrap. Freeze 3 to 4 hours, or until frozen but still soft in center. Sthingy into blender container; cover. Blend on high speed until mixture becomes white and creamy. Turn back into 9 inch square pan. Cover with plastic wrap. Freeze mixture about 3 hours or until firm.Shave; scoop into small cups and serve



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Date: Sep 26, 2011
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Nice Tony!! good idea.

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~Angela~







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Date: Dec 9, 2012
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I got something yummy for the season :)

Baked Apples with Peanutbutter & Caramel

Its a little treat I've been working on for the past few months<3

makes 8 servings

What you need:

  • 4 Apples, preferably red. Gala & empire are sweeter when cooked.
  • Bagged Caramel cubes (or make your own caramel)
  • Peanut butter (can be chunky or smooth, chunky is better)
  • Sugar or colored sugar crystals
  • whipped cream
  • a 12in by 9in , 2inch deep baking pan
  • aluminum foil

Pre-heat oven to 400-425 degrees

1. Cut each apple in half(horizontally or vertically) and spoon out core to create a bowl shape

2. Inside the bowl of the apple halves, spoon in a glob of peanut butter. Spread even over the surface of the apple 

3. Sprinkle sugar or colored sugar crystals over the top until evenly coated(better with more than less!)

4. Place a caramel cube on top of the peanutbutter. Do the rest for the last 6 apple halves

5. Spread evenly in pan, leave at least 1/2 to 3/4 of an inch room for each apple half, and don't forget to line the pan with foil. The syrup they produce is hard to remove.

6. Bake for 25 minutes. Remove pan & cover with foil. Place back in oven at 350 degrees & cook for a additional 10-20 minutes, or until the apple skins 'burst' & when poked it has the consistency of apple sauce.

7. Let cool for 5-10 minutes. & add whipped cream blobs on top (optional)

 

A good trick to keep the apples together, with foil cover the bottom of the apple & form into a bowl.



-- Edited by RedNightmare on Sunday 9th of December 2012 04:24:15 PM

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