Polly’s Mocha Pistachio Biscotti Buttons

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To turn the biscotti dough into the small cookies or buttons that you see in the picture, all you do is just pre-heat your convection oven or regular oven to 350 degrees Fahrenheit, and then bake round, tablespoon size dough balls for a total of 20 minutes, checking after the first ten minutes to see how they’re doing.

I baked my cookies on parchment paper and it makes everything such a breeze. Nothing sticks to parchment paper and it has the advantage of being easy to clean.

To bake standard traditional barista style biscotti:

All you do is form into a couple of logs about 2 inches wide, and then bake them at 350 degrees Fahrenheit oven for about 20 minutes then you checking them.

You keep baking at 350 until the top feels dry. What you want is you don’t want them to be thoroughly cooked. You want the dough logs to be partially cooked so that you can still cut the biscotti with a super sharp knife, but not mash or break the biscotti to bits!
After you get the very carefully cut biscotti slices cut with a sharp knife, then you bake the slices turned on their side for 10 minutes at 350 and then you turn them over there with your hand or tongs for another 10 minutes on the other side.

You just keep baking until they’re the right texture you want.

Don’t let there be any fine rule when you bake them. The baking time varies depending on the way your oven is calibrated and how hot it truly is by an oven thermometer.

Yesterday August 21st, 2016 -Right now I have the dough in the fridge in a Trader Joe’s Greek Yogurt container, waiting for a time when I am not so tired to bake it.

Here’s the recipe:

1 tablespoon Taster’s Choice French roast instant coffee mixed with two teaspoons of hot water and a small bowl.
Stir well.

1/2 cup packed brown sugar
3 tablespoons olive oil or canola oil
1/2 teaspoon pure almond extract
One 1/4 cup egg substitute
1 and 3/4 cups Bisquick Heart Smart baking mix
1/2 cup roasted pistachios. You can add as much as 1 2.5 ounce package of wonderful brand roasted and salted pistachios if you like.
2 teaspoons Hershey’s cocoa
1 tbsp Torani sugar-free vanilla flavoring syrup

Heat oven to 350 degrees.

Mix the instant coffee in the hot water and beat the brown sugar, oil, vanilla or almond extract, egg or 1/4 tsp egg substitute and coffee and a large bowl of a KitchenAid mixer.

Beat on medium speed about 1 minute or until blended.

Stir in remaining ingredients.

I used to small rubber scraper and pushed the really thick dough down towards the middle by the bowl of the KitchenAid mixer. I stopped the KitchenAid mixer every time I did that by the way.

Stir in remaining ingredients and place the dough on the surface sprinkled with Bisquick mix, and gently roll in the Bisquick to coat. Divide the dough in half and then shape each half into a 10 by 3 rectangle on an ungreased cookie sheet.

Take 20 to 25 minutes, Rancho cracked and deep Brown around the edges. Cool on the cookie sheet about 10 minutes. Cut each log crosswise into 1/2 inch slices and carefully turn slices cut down side on the cookie sheet.

Bake 8 to 10 minutes more, or until crisp and brown around the edges.

Cool on the cookie sheet 5 more minutes and carefully remove from the cookie sheet to a wire rack and cool completely calm about 25 minutes.

I adapted this recipe greatly from one that was in a Bisquick baking book called Mocha Chip Biscotti.

After I got done with it it didn’t resemble the original whatsoever

Curried Chicken Salad Sandwiches ( courtesy of Thomas English Muffins)

6 ounces cooked chicken, diced about 1 Cup

1/4 cup chopped celery

1/4 cup real or light mayonnaise

2 tablespoons chopped toasted walnuts

2 tablespoons raisins

2 tablespoons chutney

1/2 tsp curry powder

4 Thomas cinnamon raisin English muffins, split and toasted

Baby spinach leaves

Combine the chicken, celery, mayonnaise, walnuts, raisins, Chutney and curry powder.

Line the bottom the English muffin halves with the spinach.

Top with the chicken mixture and cover with remaining muffin hats and enjoy!

Compiled and text adapted by Paulette Motzko
August 20th, 2016
8:26 a.m.

Easiest Yeast Rolls Ever (Shared by Pamela Marcum on Facebook)

EASIEST YEAST ROLLS EVER:

1 pack yeast (2-1/4 teaspoons)
3/4 cup warm water
2 1/2 cups Bisquick
1 Tbsp sugar
1/4 cup melted butter

Preheat oven to 400 degrees. Dissolve yeast in water.

Put Bisquick, sugar, and yeast in a large bowl mix well.

Flour your work surface.

Turn dough out and knead for 12-15 mijutes.

Shape into rolls.

Place in a greased pan and cover with damp towel and let rise 1 hour.

Brush with melted butter and bake for 12-15 minutes.

Add more butter after baked, and don’t forget the best part – enjoy! Mmmm!

Recipe by Bisquick text adapted by Paulette Motzko

http://facebook.com/groups/drpams

August 20th, 2016
7:21 a.m.

Cinnamon Brown Sugar Multigrain Muffins

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1/4 cup egg substitute
1 cup low-fat milk
3 tablespoons canola oil
1 or 2 teaspoons ground cinnamon
2-1/2 cups Trader Joe’s Multigrain Baking Mix
2 tablespoons Trader Joe’s organic chia seed
1/2 cup granulated sugar

Topping:
1/2 tablespoon of brown sugar to top each muffin with before baking.

*Optional:
1-1/2 cups fresh fruit such as blueberries, strawberries, apples, or pineapple.

Mix all dry ingredients together and then add in the milk and oil stir until combined.

Take a stainless steel ice cream scoop and use it to portion out the muffin better. You can use muffin cups or you can just Grease the inside of some muffin Pandora ceramic ramekins if you like. And use the stainless steel ice cream scoop to add about one-half cup each a batter into each 9 muffin cups. Bake at 350 degrees until muffins are cooked through and test with a toothpick in the center. That’s about 35 to 40 minutes. I would say to be safe check at 20 minutes, does everybody’s oven can vary in temperature.

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Call images were photographed & created by Paulette Motzko, PLM Studios, Las Vegas, Nevada.

Recipe was greatly adapted from the “Blueberry Coffee cake” recipe on the side of the Multigrain Baking and Pancake Mix box.
Copyright August 2016

Knott’s Berry Farm’s Masa Harina Bread

Many years ago when I was married, I found in Victoria’s gift shop I a cool cookbook called “Knott’s Berry Farm Cookbook.”

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One of the recipes in it that I got it for was unique Masa Harina Bread.

It’s a combination between a yeast bread but it tastes like tamales or like corn tortillas.

This unique bread has two cups of Masa Harina and two and a half cups of flour in it.

The bottom of each greased pan has one tablespoon of cornmeal sprinkled on it to give the bottoms of the bread kind of a crusty bottom like on French bread.

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I hope you like this unique brand as much as I do. Make one for yourself and give another way to surprise your friend or family.

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2-1/2 cups flour
1 package dry yeast = (2-1/4 teaspoons active dry yeast)
1 tbsp sugar
1 teaspoon salt
2 cups warm water
2 cups masa harina
2 tablespoons cornmeal

In a large mixer combine the flour, yeast, sugar and salt. Add the water and beat at low speed of an electric mixer with a paddle attachment for one minute.

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Beat at level 2 in your Kitchen Aid mixer or by hand for 3 minutes.

Add the masa harina and mix thoroughly. Turn out onto a floured pastry board, and knead only for five minutes, or you can let the mixer do that if you have a KitchenAid mixer.

Shape into a ball and let it rise in a greased bowl with a clean kitchen towel covering the loaves for about 1-1/2 hours, or until doubled in bulk.

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Punch down and divide the dough ball and half. Cover and let it rise another 10 minutes. Shape and it to Lowe’s and place on two round pans or in a large cookie sheet that’s been oiled and sprinkled with 1 tablespoon cornmeal on each pan.

Move the cornmeal around in the two greased round pans that you’re using to bake the bread in. Coat the bottom of the pans evenly with cornmeal, as though you were greasing and flouring a pan.

Cover with a kitchen towel and let rise in warm place until doubled in size about 45 minutes.

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Brush the tops with milk and bake in a preheated 375 degree oven for 25 to 30 minutes. Remove the loaves and cool on a rack.

Enjoy!

Recipe adapted by Paulette Motzko
Photographs by Paulette Motzko
August 10th, 2016
8:15 p.m.

Turkey Loaf with Pesto, Spinach and Rice topped with Tomato Pesto Sauce

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Meat Mixture

20 ounces ground turkey I used to Jennie-O brand
3 teaspoons minced garlic
2 tablespoons Rana Pesto
1/2 teaspoon oregano

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Tomato Pesto Sauce
8 Oz can Hunts Tomato Sauce
1 tablespoon of Rana Basil Pesto

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About 3 cups from a bag of baby spinach leaves and kale leaves combination

1 cup Cooked Converted

(parboiled) Rice

(1 cup uncooked Rice to 2 cups water, brought to a boil and cooked to a simmer 20 minutes until water is absorbed. )
Stir 1 cup cooked rice into the turkey garlic pesto mixture.
You can also use up leftover rice in place of it too! Mix all ingredients well until well blended.

Top rice with remaining tomato pesto sauce.

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Grease 3 small loaf pans or casserole dishes with non-stick canola oil spray and set aside.

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Assembling

1. Put a small amount did the turkey mixture in each of the small loaf pans, and pat down evenly so it’s flat.

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2. Top with a couple handfuls of spinach and kale mixture or you can just use finish alone.

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3. Put a small little full of the tomato pesto sauce on top of each of them spinach kale leaves just enough to cover.

4. Cover with remaining turkey pesto rice mixture and then top with a small amount of tomato pesto sauce.

Taking a 400 degree oven for about 50 minutes until meat is cooked through.

Enjoy with sautéed or grilled zucchini and a dinner salad and remaining cooked rice.

Recipe created by Paulette Motzko
August 10th , 2016 at 3:41 p.m.

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Mix thoroughly in medium size bowl.

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All images photographed and edited by Paulette L Motzko Copyright August 2016