Archive for December, 2015

Dog Biscuits

dog biscuits.jpg

Recipe #1
1 teaspoon bouillon granules
2 cups wheat flour
3/4 cups warm water
1 teaspoon yeast
1 tablespoon granulated garlic
1 tablespoon parsley
1 1/2 tablespoons honey
1 egg

Recipe  #2
2 cups wheat flour
1/2 cup bacon grease, melted
1 egg
1/2 cup water

Recipe #3
1 cup water
1 teaspoon granulated bouillon
2 cups wheat flour
2 tablespoons brown sugar
1 tablespoon turmeric
1/2 cup peanut butter
1 egg

For each individual recipe combine the ingredients and mix until it forms a dough
place the dough on a piece of plastic wrap and wrap tight
allow to rest in the refrigerator

Preheat oven to 350℉

Roll the dough out, on a well floured surface, like any other dough
cut out your favorite shapes (I used a different shape for each flavor)
place the biscuits on an ungreased cookie sheet
bake for 30 minutes


December 17, 2015 at 9:01 pm Leave a comment

Baked Char Siu Bao – A small batch

baked char siu

aka Baked pork buns

This baked version is a bit bigger than their steamed cousin. But, if you’d prefer the steamed version, check out this recipe.

I had leftover Char Siu in the freezer, so I diced it up one chop and added a diced scallion or two. If you don’t have any leftover Char Siu, check out this recipe.

1 teaspoon yeast
1/2 cup warm water
1 tablespoon granulated sugar
1 cup AP flour
1/2 cup self-rising flour
1 tablespoon butter, melted

Combine flours, sugar, yeast, warm water, and melted butter
mix until well combined
(the dough will be a shaggy mess at this point)

Turn the dough out onto a floured surface
kneading until smooth and elastic, about 10 minutes

Allow dough to rise in an oiled bowl, covered, for 1 hour or until doubled

Preheat the oven to 400℉

Punch down dough and knead briefly (about 5 minutes)
roll the dough into a log
divide the dough into 4 portions
flatten and shape each portion into circles
spoon about a tablespoon of prepared pork filling into the middle of the flattened dough
gathering the edges together and gently twist to seal
place the bun, sealed-side down onto baking sheet
brush buns with egg wash

Immediately after putting baking sheet in the oven, reduce the heat to 350℉ for 25 minutes, or until buns are golden brown

December 11, 2015 at 5:15 pm Leave a comment

Sweet Potato Pecan Tart

sweet potato tart

This recipe is based on a pumpkin tart shown on the PBS TV show Martha Bakes. Not a big fan of pumpkin so I made an ingredient swap, but feel free to use the original, I didn’t change much.

1 tart pan
1 pie crust
2 cups sweet potato puree
1  14-ounce can sweetened condensed milk
2 eggs
1/2 teaspoon ground cinnamon
pinch of salt

Preheat oven to 375℉ degrees.

Roll the pie crust large enough to fill the tart pan
gently place crust in tart pan
line crust with parchment and fill with pie weights or dried beans

Bake for 30 to 35 minute
remove parchment and weights
continue baking about 10 more minutes, or until bottom of crust is lightly browned
remove from oven

Increase oven temperature to 425℉ degrees.

Combine sweet potato puree, condensed milk, eggs, cinnamon, and salt
pour filling into pre-baked tart shell
bake for about 15 minutes, or until slightly set

Streusel topping
3/4 cup light-brown sugar
3 tablespoons flour
1/2 teaspoon cinnamon
pinch of salt
4 tablespoon unsalted butter, cut into small cubes and chilled
1 1/2 cups pecan, halves or pieces

Combine brown sugar, flour, cinnamon, and salt
using your hands, mix in butter until mixture is crumbly
add pecans and mix to combine

Remove tart from oven and reduce oven temperature to 350 ℉ degrees
sprinkle topping over sweet potato filling and return tart to oven
bake 35 to 40 minutes, or until the top is golden brown

Let cool completely before serving

December 8, 2015 at 3:38 am Leave a comment

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