Cinnamon Star Bread

Kaylin has made this for the county and state fair.

Here is the link to the original https://www.kingarthurbaking.com/recipes/cinnamon-star-bread-recipe

Ingredients

Dough

2c (240g) flour

1/2c (46g) potato flakes

1/4c (28g) dry milk

3/4c + 2-4T (198g-227g) water (enough to make a smooth soft dough)

4T (57g) butter

1t vanilla

2t instant yeast

2T sugar

1t salt

Filling

1 egg beaten

1/2c sugar

1T cinnamon

Instructions

-Combine all dough ingredients and mix and knead to make a soft smooth dough.

-Place dough in lightly greased bowl and cover, let ride for 60min, till doubled.

-Divide dough into 4 equal pieces, shape into a ball, and allow to rest for 15 min.

-On lightly floured surface, roll out one piece of dough to a 10" circle. Place on parchment paper, brush with beaten egg and sprinkle 1/3 of sugar mixture. Leave 1/4" perimeter bare.

-Roll out remaining dough balls to circles to same size and place on top of first. Repeat layering egg and sugar mixture. Leave top circle bare.

-Cut 16 pie shapes but leave the center 2-3" uncut

-Using 2 hands, pick up two adjacent strips and twist away fro each other twice so the top is facing up again. Repeat with remaining so that you end up with 8 pairs.

-Pinch the pairs of strips together to create a star-like shape with eight points.

-Transfer the star on the parchment paper to a baking sheet. Cover star and let rise until it becomes puffy, about 45min.

-Preheat oven to 400F

-Brush star with a thin coat of beaten egg. Bake for 12-15min until it is golden brown. Center should register at 200F.

-Remove from oven and allow to cool for ~10min before serving. Dust with powdered sugar and serve warm or at room temp.

Indian Keema Matar-ground meat and vegetable

Kaylin made this the other day and it was very good. 

Here is the source recipe https://www.cookwell.com/recipe/keema-matar

Ingredients (I think a spoon should equal teaspoon)

-spoon of mustard seed (whole or ground)

-spoon of cumin (whole or ground)

-1/2 spoon black peppercorn (whole or ground)

Crush whole mustard, cumin, and pepper with a mortar and pestle.

-1/2 stick cinnamon

-2-3 whole clove

-1 bay leaf

Heat pan with oil, add above to bloom for 10-20sec. Don't burn.

Add and saute

1/2 onion diced

2 cloves garlic

1" grated ginger (1T of grated ginger)

2-3 green chilies minced

Stir in and cook for 30sec

-spoon of turmeric powder

-spoon of chili powder (this might be too much??)

-sprinkle garam masala

-salt to taste

Add

1lb ground beef and cook down

add vegetables some combo of potatoes, cauliflower, carrots, or spinach (Orginal recipe called for 1.5c of frozen peas)

add 2-3 diced tomatoes and cook down. 

Turn off heat and remove cinnamon, clove, and bay leaf

add 

-splash of lemon juice

-salt to taste

-sprinkle of garam masala

Serve with rice, garnish with cilantro

White Chili

 I make this by throwing things in a pot.  Here are the loose instructions.

Ingredients

-onion

-carrots

-celery

-deboned chicken

-chicken stock

-beans (navy, northern white, pinto, or cannellini) I often use pinto because that is what I have. But I like navy.

-cumin, garlic powder, onion powder, chili powder, smoked paprika, chicken bullion and pepper.

-sm can of green chiles

-sour cream or greek yogurt and/or cream cheese

Instructions.

-Cook chicken, and debone. Make stock.

-Pressure cook the dry beans https://www.hippressurecooking.com/pressure-cooking-times/#beans

-In the soup pot, saute onion, carrots, and celery in a little oil.

-Add deboned chicken, stock or water, beans, seasons, and green chiles. Let simmer for a little while.

-Shut off fire and add sour cream or greek yogurt.

Pie Crust

Single Pie Crust from the Better Homes and Garden Cookbook 1990's era. p293

Also located at https://www.bhg.com/recipe/pies/pastry-for-single-crust-pie/ for current recipe.

Makes 1 9" pie crust

1.5c flour

1/2 t salt

1/4c shorting

1/4c butter

4 to 5+ T cold water

In a mixing bowl, stir together flour and salt. Cut in shortening till pieces are the size of small peas.

Sprinkle 1 T of water over part of the mixture, and gently toss with a fork. Push to the side of the bowl. Repeat till all is moistened. Form dough into a ball.

On a lightly floured surface, flatten the dough with hands. Roll dough from center to edges, forming a circle about 12" in diameter. Wrap pastry around rolling pin. Unroll onto a 9" pie plate. Ease pastry into pie plate being careful not to stretch pastry.

Trim to 1/2" beyond edge of pie plate, and fold under extra pastry. Make a fluted, rope-shape, or scalloped edge. Do not prick pastry. Bake as directed in individual recipes.