the emery cookbook

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A collection of Emery family recipes.

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  • EmeryCookbook

    The

  • Breakfast

    Sides & Salads

    Spreads, Sauces, etc.

    Entres

    Bread

    Desserts

    Cookies & Squares

    Table of Contents............1

    ........... 7

    .......... 13

    ........... 21

    ........... 41

    ........... 45

    ........... 67

  • BreakfastBread Machine Cinnamon Rolls ...........

    Crepes .............................................

    Frittata ..............................................

    Oatmeal Muffin ..................................

    Pancakes ..........................................

    Scones .............................................

    Ginger Scones ..................................

    Waffles .............................................

    2

    3

    3

    5

    4

    5

    6

    6

  • The Emery Cookbook2

    Cinnamon RollsSweet dough:

    cup milk, room temperature

    1 egg, beaten

    1 tbsp butter or margarine

    1 cups bread flour

    3 tbsp sugar

    tsp salt

    1 tsp bread machine yeast

    Select loaf size.

    Add ingredients to machine according to manufacturers

    directions.

    Select dough cycle.

    1 recipe sweet dough

    cup brown sugar

    2 tsp cinnamon

    3 tbsp soft butter or margarine

    Remove dough from pan. Cover and let rest 5 minutes.

    Combine brown sugar, cinnamon and butter.

    Roll out dough on lightly floured surface to a 12x9 inch rectangle

    Spread brown sugar mixture evenly over dough.

    Roll up tightly from long side.

    Pinch edges together to seal.

    Cut roll into 12 slices.

    Place in a large greased pan.

    Cover and let rise in a warm place for 40-50 minutes.

    Bake at 375F for 12 to 15 minutes, or until golden.

  • The Emery Cookbook 3

    Crepes6 tbsp sugar

    1 tsp vanilla

    1 tbsp baking powder

    3 cups of flour

    4 eggs

    4 cups of milk

    2 tbsp oil

    Pinch of salt

    2 tbsp rum

    A little butter

    To make the crepe batter:

    Put the flour, baking powder, and sugar in a mixing bowl.

    Make a well in the flour and break the eggs into it.

    Add the salt, the oil, the vanilla, and a little of the milk.

    Using a whisk, or in a food processor, beat the mixture well.

    When the batter is smooth, keep beating and add the rest of the

    milk little by little.

    Add the rum at the end.

    Refrigerate for one hour before cooking, or overnight (but then

    add the baking powder right before you cook).

    To make the crepes:

    Melt a small piece of butter in a hot skillet.

    Using a ladle, pour a small amount of batter on the pan while

    swirling it to distribute the batter evenly and make a thin crepe.

    Let it cook until golden brown (it will take only a few seconds),

    then turn the crepe and cook the other side the same way.

    Frittata1.5 marks on the butter stick wrapper

    4-5 large eggs

    1/2 cup milk

    2 handfuls of shredded cheese

    Break eggs into mixing bowl. Add milk and mix with fork or whisk

    until smooth.

    Add cheese and mix in until it looks like a batter.

    Melt butter in 6 fry-pan or other bake-able/fry-able pan on

    medium heat. Once butter starts to turn brown add egg mix.

    Cover with a lid to help cook the eggs through. Check

    occasionally to see when the egg is starting to pull away from the

    sides, it should be browning on the edges as well.

    Poke a knife or spatula along the sides and lift slightly to check.

    If cooking more eggs/larger batchesit works well to stir the mix a

    little at the bottom/center of the panotherwise just leave it alone.

    Remove the lid.

    Remove the pan fromstove and place in Oven on Broil/High/Hot.

    Checkoccasionally for the top to brown. Remove from the oven

    when the top is the desired brownness.

    Slide knife or spatula around the edge of the pan to loosen the

    mix. Flip out onto a plate and serve.

  • The Emery Cookbook4

    Pancakes1 cup whole wheat flour

    cup white flour

    cup bran

    tsp salt

    2 tsp baking powder

    2 eggs

    2 tbsp sugar

    1/3 cup oil

    2 cups milk

    Mix wet ingredients into one bowl.

    Mix dry ingredients into another.

    Just before cooking, make a well in the dry mixture, and pour in

    the wet mixture.

    Blend.

    Dont over beat!

  • The Emery Cookbook 5

    Oatmeal Muffins1 cup sour milk/buttermilk

    1 cup oatmeal

    cup margarine

    1 egg

    1 cup flour

    cup sugar

    1 tsp baking powder

    tsp baking soda

    tsp salt

    Chocolate chips OR blueberries OR cranberries OR bananas

    Mix sour milk and oatmeal and let sit for 5 minutes.

    Add margarine and egg.

    Mix in flour, sugar, baking powder, baking soda, and salt.

    Add chocolate chips.

    Bake at 375F until golden.

    Scones2 cups flour

    2 tbsp granulated sugar

    1 tbsp baking powder

    tsp salt

    5 tbsp soft margarine

    cup milk

    fruit (optional)

    In bowl, combine flour, sugar, baking powder, and salt.

    Using 2 knives cut in margarine until mixture resembles coarse

    crumbs.

    Stir in milk, mixing just until moistened.

    Gather mixture into a ball.

    Knead for approx. 30 seconds and pat onto lightly floured

    surface to about 3/4 inch thick.

    Add fruit (optional).

    Using 3 inch round cookie cutter, cut out 10 rounds and place on

    baking sheet.

    Bake in 450F oven for 1215 minutes or until golden.

  • The Emery Cookbook6

    Ginger Scones2 cups flour

    1 tsp baking powder

    tsp salt

    3 tbsp sugar

    6 tbsp butter

    3-4 tbsp chopped candied ginger (or some other dried fruit)

    1 egg

    1/3 cup milk

    Sift flour with baking powder, salt, and sugar. Cut in butter finely.

    Mix in ginger.

    Beat egg and add 1/3 cup milk.

    Add gradually to dry ingredients till dough is soft but not sticky.

    Knead 15 seconds on a floured board and divide in half.

    Make each into a 5 round, score in quarters (or cut into shapes

    Brush with leftover milk/egg mix.

    Bake at 425F for 15-18 minutes.

    Waffles2 cups flour

    4 tsp baking powder

    1 tsp salt

    1 tbsp sugar

    1 cups milk

    2 eggs, separated

    2 tbsp butter or margarine, melted

    Preheat waffle maker.

    In a small bowl, beat egg white until stiff but not dry. Set aside.

    In a medium sized bowl, beat egg yolks until thick and creamy.

    Continue beating while adding milk.

    Mix dry ingredients together and gradually add to milk and egg

    mixture. Beat until smooth.

    Fold in stiffly beaten egg whites and melted butter.

    Add cup batter to preheated waffle maker.

    Close waffle maker.

    Bake until golden, about 3 minutes.

    Repeat with remaining batter.

  • Baked Goat Cheese Salad .................

    Carrot Soup ......................................

    Granny Francies Salad Dressing .........

    Greek Salad .......................................

    Meatball Hors Douvres .......................

    8

    10

    9

    11

    11

  • The Emery Cookbook8

    Baked Goat Cheese Salad cup milk

    1 egg

    4 disks (rounds) goat cheese (each about 3 oz)

    1/3 cup all purpose flour

    1 cup white bread crumbs

    2 tbsp unsalted butter

    Preheat oven to 375F.

    Beat together the milk and the eggs in a small bowl.

    Coat each disk (round) of goat cheese by rolling first in the flour,

    then dipping in the egg mixture and then coating with the bread

    crumbs.

    Melt the butter in a nonstick frying pan over medium heat.

    Cook the goat cheese disks for 2-3 minutes or until lightly

    browned on both sides.

    Remove from heat and place the rounds on a baking sheet.

    Bake in preheated oven for 5 minutes, until the cheese is warmed

    through.

    Remove the goat cheese from the oven and place one round in

    the centre of each salad. Drizzle with the dressing.

  • The Emery Cookbook 9

    Salad Dressing3 tbsp oil

    2 cloves garlic

    raspberry vinegar

    1/3 cup soda water

    1 tsp salt

    1 tsp Keens dry mustard

  • The Emery Cookbook10

    Carrot Soup2-3 cooking onions

    1 tbsp olive or canola oil

    1.5 lb carrots (about 10 small/med or 5 large)

    butternut squash

    1 can (28 oz) tomatoes (pureed, chopped, or whole)

    8 cups water

    1 tsp salt or less, to taste

    2 tbsp up to cup fresh rosemary, chopped (if dried, a pinch

    or to taste)

    Saut onions in oil until caramelized.

    Meanwhile, peel and chop carrots into about 1-inch pieces;

    peel squash and cut into similar pieces (microwaving the whole

    squash for a minute or two makes it much easier to peel and

    chop).

    Add carrots, squash, tomatoes, water, salt, and rosemary to the

    onions.

    Cover and simmer until vegetables are very soft, about an hour.

    Let cool till easy to handle safely.

    Puree in a blender in batches till smooth, using enough of the

    soup liquid each time to keep the blades spinning easily.

  • The Emery Cookbook 11

    Greek SaladDressing:

    cup olive oil

    cup red wine vinegar

    1 clove garlic (crushed)

    1 tsp dried oregano

    lemon, juiced

    Fresh ground pepper to taste

    Salad:

    1 romaine lettuce

    1 cucumber (diced)

    1 onion cut into rings

    1 cup of diced tomatoes or grape tomatoes

    cup feta cheese (or more)

    1 cup shredded red cabbage

    Hors D ouvresMeatba