Cuban Baguette Bread

This recipe is similar to my Easy Cuban Bread loaves recipe, but baked and shaped differently.  It still provides a crunchy crust on the outside, but a soft texture inside. I mix the dough in my bread machine, shape, and finish in the oven.

This makes 3 baguettes or two french bread style loaves.  Whichever way you choose to shape and bake, the loaves freeze well.  

Note that this bread is very similar to classic French bread, with the main difference being the ratio of liquid to flour, rising time, and how the loaves are shaped for baking. Cuban bread is quicker to make and simply rolled or stretch into a "log," while French bread dough is flattened, then rolled up and pinched at seams as layers are formed to shape a loaf. 

This bread is perfect for serving with soups, salads, or pasta dishes.  It's handy to have on hand for slicing into thin rounds and topping with appetizers or cheese spreads.

I have baguette pans, but you can shape into loafs and bake on a sheet pan. My smaller baguette pan makes three 12-13 inches long loaves, and my larger pan, makes two larger 12-13 inches long loaves.  The non-stick perforated pans sell for around  $15 or less and make evenly shaped baked loaves, allowing for even heat circulation while baking.

Cuban Baguette Bread
3 cups bread flour
3 tsp. salt
1 1/2 teaspoon sugar
4 tsp. yeast
1 1/3 cups warm water
olive oil for brush afterwards optional

Place everything in a bread machine, according to instructions, and turn to the dough setting. Usually liquids go in first, then salt and sugar, then flour and lastly, yeast on top.

Once the cycle is complete, let dough rest in the warm machine for another 30-45 minutes. Remove to shape for a second rise.  (If using a mixer or mixing by hand, combine and mix all ingredients, knead shape into a mound and place in a greased bowl, cover and let rest for at least a half hour.)

Divide into 3 equal portions and roll out and stretch into log-like loaves, dust with a generous portion of flour and place in baguette pan.  Let the dough rest and rise again doubling in size in a warm place. (Or divide into two french bread style loaves.)

For a more professional look, make 3 or 4 angled slashes across the tops with a razor blade or sharp knife.  Lightly spray or brush tops of loaves with water.

Bake on middle rack of oven at 450 until golden brown, about 20-25 minutes, depending on loaf sizes. Check at 20 minutes and add more time if needed. I sometimes brush with olive oil afterwards to bring out the golden color and give the surface a glossy look.

Estimated cost: .60 cents or less for three baguettes; .20 cents or less per baguette

Shaped Dinner Rolls

I enjoy  making homemade rolls, biscuits, bread and buns. The bread machine I've had since the late 90's remains one of my best kitchen helpers not only for loaves of bread, but also for preparing dough for rolls, buns or pizza.  In an hour it mixes, kneads, and gives the first rise.

The white bread recipe below is the one I use for making bread and shaped dinner rolls or hamburger buns.  It has a perfect soft texture and crust.  If you don't have a bread machine, mix by hand or with the mixer and dough hook.

Bread machines are not that expensive now days and pay for themselves over time. Freshly made bread and rolls contain none of those "preservatives" now found so often in store bought bread or mixes, and save money.

Here's video link to shaping. 

https://studio5.ksl.com/dress-up-dinner-table-shaped-rolls-pre-made-dough.

Bread Machine White Bread 

1 cup milk warm milk

1 large egg, or 2 small at room temperature 

2 1/2 tablespoons butter, softened

1/4 cup sugar

3/4 teaspoon salt

3 cups bread flour, regular white flour will be okay, too.

2 1/2 teaspoons yeast

Put ingredients in according to machine instructions.  Mine calls for liquids first, then dry ingredients, with yeast last. I warm milk to about 90 degrees quickly in the microwave with the butter, then beat egg(s) and pour in. Next add sugar, salt, then flour.  Make an indent on top and spoon in yeast.  Set machine to basic cycle for a loaf, or  to dough cycle for rolls or buns,  which mixes and gives a first rise in about an hour.

For rolls or buns, take dough out and place on a lightly floured board and divide rolls out and shape as needed.

Clover Shaped Rolls:  roll out about 1/2- inch thick, lightly brush dough with butter, and using a one inch cutter (doughnut hole shape) cut out small circles, and place 3 into sprayed muffin tin.  Set aside to rise until double in size.  Bake 350 for 30 minutes. (See video)

Rose Shaped Rolls:  roll out about 1/2 inch thick, and cut with 2 inch round cookie cutter.  Take two circles of dough and fold in half circle.  Take each half circle and over lap bottom ends slightly and pinch, then wrap one piece of dough forward and around, and the other back and around to form a "rose."  (See video)

Braided Roll:  Roll dough into rectangle 1/2 inch thick.  Cut in half length wise then cut strip approximately 1-1/2 inches wide.  A half inch down from each strips, make three small slices to the bottom, and braid the three strands of dough, pinching at the bottom. 

 

https://studio5.ksl.com/dress-up-dinner-table-shaped-rolls-pre-made-dough

Estimated cost: $1.00 or less for a dozen or more rolls.

Best White Bread

I began mastering my bread machine a few years ago, finding the most successful recipes.  I've owned it for over a decade, but used only occasionally.  Since finding great recipes, I haven't bought bread at the store in over 2 years.  For some breads I use the machine  just for mixing, kneading, and first rise then shape and bake in oven, and others I fully bake in the machine.  I've used "mixes" but  it's much more economical to enjoy bakery quality bread of all kinds when making from scratch.


A friend in Texas shared this recipe and it makes a huge, soft loaf equal to two loaves of bread.  Once cooled, I slice it in half vertically and freeze one half for later use. Dough can be made then taken out and shaped into buns or rolls.  Bread machines are great for making pizza dough, too.


You'll never find a better bread for toast!

Bread Machine White Bread 

1 cup milk warm milk

1 large egg, or 2 small at room temperature 

2 1/2 tablespoons butter, softened

1/4 cup sugar

3/4 teaspoon salt

3 cups bread flour, regular white flour will be okay, too.

2 1/2 teaspoons yeast

Put ingredients in according to machine instructions.  Mine calls for liquids first, then dry ingredients, with yeast last. I warm milk to about 90 degrees quickly in microwave with the butter, then beat egg(s) and pour in. Next add sugar, salt, then flour.  Make an indent on top and spoon in yeast.  I set the machine to basic white. During first knead, seeds such a poppy or sesame, or  dry spices may be added.

Canape Bread Molds

If you enjoy baking bread, these canape molds are a fun way to make unique appetizers or finger sandwiches for any occasion.  I mix the dough in my bread machine using the dough cycle, then divide in three pieces.

I found the molds several years ago at a thrift store, and HAD to have a new kitchen gadget to try!  The recipe was on the box. You can find molds at kitchenware shops or Amazon.com for around $15.

After spraying the interior with non-stick cooking spray, dough is put into the tube and allowed to rise. The lid is then added and the tubes baked in the oven.

Commercial frozen dough can be used. Molds can also be used for cake mixes, or quick breads by putting foil on bottom then capping, so batter does not leak, then filling 2/3 full with no top cap and baking upright. 

Be creative and adapt your own bread or cake recipes for parties or appetizer trays.  Wouldn't any "foodie" cook love receiving a set of these as a gift? Or bake a loaf for a gift basket or hostess gift!

Honey Canape Bread
2 Tabs. warm water
2 tsp. active yeast
1 -1/8 cups warm milk
1/3 cup honey
1/3 tsp. salt
3 cups flour

If using bread machine on dough cycle, add ingredients according to manual.  Otherwise, start by adding yeast to 2 tablespoons of warm water (105-115 degrees) stir and let set 5 minutes until foamy.

Then in a bowl mix warm milk, honey, and salt.  Add yeast mixture then flour, one cup at a time mixing until smooth.  Knead dough 10 minutes and form a ball. Place in a greased bowl and turn dough to grease all sides; cover with plastic wrap and let rise until double in size (about an hour to an hour and a half.)

Punch down and divide into 3 parts.  Shape each into a roll almost the length of the mold (one or two inches shorter) and place into sprayed mold.  Dough should fill less than half the mold.  Let rise in a warm place until uncapped molds are filled or near filled, about 40-60 minutes.  Put on caps and bake on sides placing on middle rack of oven of 400 degree oven for 10 minutes, then lower temperature to 375 and bake 25 more minutes.

Remove from oven and let set about 5-10 minutes, remove caps and shake or tap out loaves.  Allow to cool completely or partially freeze before cutting into desired thickness for making canapes.

Estimated cost of  3 canape loaves: $1.00 or less; molds new cost about $15 or less for a set of three.

Easy Crusty Dutch Oven Bread

No knead breads seems popular lately so I'm "into them."  I discovered and posted about Ciabatta bread a few months ago, then a quicker and easier Cuban loaf, and just this week on a foodie message board, discovered this method which begins like Ciabatta but is cooked in a covered dutch oven.  

Intrigued by the method I had to try it, and am delighted with the result. One would pay $5 or $6 or more for such a loaf at the grocery store, and this can be had for about .50 cents or less! My local farmer's market sells them for $4 or $5.

We were posting about bread machines and recipes for them, when a poster mentioned she wanted a "crusty airy" bread.  We all agreed that type of crust and texture, an artisan type bread, is hard to achieve in a machine.  

Then a poster offered a recipe titled "Almost to Easy Crusty Bread." I sleuthed the Internet and found several variations, but it seems to have originally come from a New York Times article, and I found the video from 2007.   The chef used a 500 degree oven, I used 475, and his amounts of salt and yeast were slightly different.  The recipe here is a combination of the poster's recipe and method of what I saw in the video.

After 12 hours

I didn't have a cast iron dutch oven, but did have a smaller oval shaped, enamel chicken roasting pan with a lid. Several sites said Pyrex, cast iron or enamel would work, and all needed lids.

Note: some sites suggested adding herbs, or cheese, or onions if you are up for experimenting!  I see them in grocery stores and the farmer's market like that.  And wouldn't these be great for a bake sale fundraiser, or booth at a farmer's market!

Easy Crusty Dutch Oven Bread
3 cups all purpose flour
1-1/4 teaspoons salt
1/2 tsp. active/instant yeast
1-1/2 cups water
corn meal for dusting

Formed Ball on Towel
Folded Side Down

In a large mixing bowl, whisk together flour, salt and yeast. Add water and mix by hand or with a wooden spoon, until a shaggy mixture forms. Cover bowl with plastic wrap and set aside for 12 - 18 hours. Overnight works great. Dough will double or triple in size and be very bubbly and moist.

Pour dough onto a heavily floured surface pat down and fold dough over on itself  2 or 3 times, shaping into a ball and place on middle of towel sprinkled with corn meal, seam side down.  Sprinkle more corn meal on top, then bring ends of towel over top of dough.  

Let rest, 1 - 2 hours until double in size.  

Finished 475 Degrees

About 20 minutes before baking, place pan with lid in oven and heat oven to 475.   Carefully remove hot pot from the oven. Slide your hand under towel and flip dough and drop into pan, folded side up. Shake pan a bit to distribute dough, but don't worry if it's not even, it will even out and form while baking. 

Finished 450 Degrees

Put on lid and return pot to oven for 30 minutes. After 30 minutes remove lid and bake an additional 15 minutes. Remove pan from oven and place bread on a rack to cool. 
Note: can be bake at 450, at same times for lighter color.



Estimated cost: 50 cents or less.

Pita Bread

This Mediterranean style round pocket bread is handy  for sandwiches and easy for beginning bread makers.  They're also fun for kids to make.

Stuff or fill with just about any combination of sandwich ingredients you like.  I like to  spread the inside with cream cheese or mayo, then stuff with sprouts or shredded lettuce, diced onion and finally with lunch meat of choice.

This link has good ideas for warm or cold pita bread fillings:
http://www.squidoo.com/pitta_bread_fillings

Pita Bread

3 cups flour

1 -1/2 teaspoons salt

1 Tab. sugar or honey

1 packet yeast (or, if using active instant bulk, 2 tsps.)

1-1/4 to 1-1/2 cups water, at room temperature

2 Tabs. olive oil
baking sheet or stone

Dissolve yeast in 1/2 cup of warm water. Add sugar or honey stirring until dissolved. Let sit until frothy.  Combine flour and salt in large bowl. (If using active instant yeast  just mix all ingredients together and knead by hand or with mixer)

Make a small depression in flour and pour in yeast mixture. Slowly add 1 cup of warm water, stirring with spatula until elastic. Form into a ball on floured surface and knead for 10-15 minutes.  Oil a bowl and place dough in and cover with plastic wrap to rise until double in size, about 90 minutes. If using an electric mixer knead about 8-10 minutes before setting aside to rise.

Turn out dough gently and divide into 8-10 pieces rolling into balls. Let set covered for 20 minutes. Preheat oven with baking sheet or stone to 500 degrees with rack at bottom of oven. 

With a rolling pin, roll out balls of dough into circles about 6 - 8 inches wide and 1/4 inch thick.  Place circles of dough on hot baking sheet or stone in batches of three or four at a time, for 3 - 4 minutes until bread puffs up. Turn over and bake for 2 minutes more. 

Allow to cool, then place in storage bags for use, or freeze between wax paper sheets.  I cut in half which allows for 16 to 20 "half" stuffed sandwiches. Occasionally some won't puff up, but they can be used for wraps, small pizzas, or cut up and used for dipping in humus, dipping oils or other veggie dips.

Estimated cost $1.60 or less; .10 cents or less per half sandwich.

Cuban Bread, So Easy

The fastest, easiest, attractive artisan type bread I've ever discovered!  Saw this recipe online at Cathy's Blog: Bread Experience.Com and had to try.  From start to a "ta-dah" finish takes no more than a mere hour-and-a-half.

Mixing and kneading with mixer takes 15 minutes; the rise 15 to 20 minutes; shaping 5 minutes, then it goes directly into a cold oven with a pan of hot water on bottom shelf; set oven to 400 degrees and bake 50 minutes.  As the oven heats, bread continues to rise and bake.  It couldn't be more simple!

I use active bulk dry instant yeast for about $6 a pound and store in refrigerator.  Jars or packets of yeast can add 50 cents to a dollar per loaf, but bulk yeast costs a mere 4 to 8 cents a loaf. That's quite a savings if making bread often, as I do. Red Star or SAF Instant brands are available on line if your store doesn't carry them, as mine does.

Cuban Bread, So Easy
5-6 cups of bread or all-purpose flour
2 packages or 1 1/2 Tabs. dry yeast, I use SAF Instant
1 Tab. salt
2 Tabs. sugar
2 cups hot water
Sesame or poppy seeds for sprinkling (optional)
Pan filled with about 4 cups of hot water, I used a stir fry pan

Place 4 cups of flour in a mixing bowl with yeast, salt and sugar. Stir until blended. Pour in hot water and beat 100 strong strokes by hand, or three minutes with a mixer flat beater. Gradually work in remaining flour, 1/2 cup at a time until the dough takes shape and is no longer sticky. 

Knead 8 minutes by hand or with a dough hook until dough is smooth, elastic. Place dough in a greased bowl, cover with plastic wrap, and put in a warm (80-100°F) place until double in size, about 15-20 minutes.

Punch down dough, turn out on work surface, and cut into two pieces. Shape each into a round. Place on baking sheet. I used a silicone baking pan, but a lightly greased pan, or parchment paper can be used.  With a sharp knife or razor, slash an  X on each of the loaves about a half inch deep.  Brush or spray with water, and sprinkle with sesame or poppy seeds.  I put sesame on one and poppy seeds on the other.

Place baking sheet on middle shelf of a cold oven. Place a large pan of hot water from kitchen tap on shelf below, (or bottom of oven) and turn oven on to 400°F. Loaves will continue to rise while oven is heating and water steams.  Bake about 50 minutes, or until the loaves are a deep golden brown. Thump on bottom crusts to test doneness.  Loaves should sound hollow.  If using a digital thermometer, it should be done at 200 degrees.

You'll love the look, texture and taste of these beauties!  
Cool  loaves on a wire rack for about an hour before slicing. Makes 2, (slightly over) 1 pound loaves. Freezes well. 


Estimated cost: $1.25 for two loaves.

Focaccia Bread

The first time I tasted Focaccia Bread was at an Italian Panini sandwich shop which served a variety of flat bread sandwiches, or offered the bread in strips with flavored dipping oils. 

Determined to make it, I tried several recipes, some quicker and denser than others, and some for a bread machine, but finally discovered this recipe comes closest to the airy, dimpled oily texture sought while making a large batch. 

Most often, a sprinkled mixture of Italian dried seasonings or rosemary and coarse sea salt works well. This bread also freezes well. I make a batch then cut and freeze in different sizes to have on hand for Italian meals, or to make Panini sandwiches.  A BLT or a Club Sandwich on Focaccia is simply delightful.


I use a large cookie sheet with 1/2-inch deep sides to spread the dough which keeps the dough in a nice rectangular shape as it bakes, but the dough can be spread in any flat baking dish or pan - round, rectangular or square. The dough can be divided into two smaller pans as well.

Risen Dough

Focaccia Bread
1 3/4 cups warm water
1 package dry yeast, ( 2 1/4 tsps.)
1 Tab. sugar
5 cups flour
1 Tab. kosher salt, plus coarse sea salt, for sprinkling
3/4 cup olive oil, divided
Optional topping choices: Italian spice mixtures, herbs, cheese, olives, caramelized onions, minced garlic

Dimpled Dough

Combine water, yeast and sugar in a small bowl and let set until bubbling. In mixer bowl with a dough hook, combine flour, kosher salt, 1/2 cup olive oil and yeast mixture on low speed. When dough has come together, continue 5 to 6 minutes on medium speed until it's smooth and soft. Sprinkle with flour if dough is too sticky.

Transfer dough to lightly floured surface, then knead by hand 1 or 2 times. Sprinkle flour if dough is really sticky. Coat bowl lightly with olive oil and return dough to bowl. Cover with plastic wrap and set in warm place to rise doubled in size, at least an hour, but 2 hours is better.

Baked Golden Brown

Coat sheet pan with 1/4 cup olive oil.  Place dough onto pan and press out to fit size of pan. Turn dough over to coat other side with oil. 

Continue stretching to fit pan. Spread fingers and make deep finger holes all the way through the dough. This will give it a dimpled look.

Put in warm place until doubled in size, about 1 hour. While rising a second time, preheat oven to 425.

Sprinkle top with some sea salt and optional topping/s then lightly drizzle oil on top. Bake on bottom rack until the top is golden brown, about 25 to 30 minutes. Remove from oven and cool before cutting and serving. 

Cut into 3 to 4-inch squares for making sandwiches, grilled Panini sandwiches, or serve with Italian dishes and salads. Slices are 3/4 to 1-inch thick, so for sandwiches, I slice horizontally in half with dimpled side used as the top.  This recipe makes approximately 24 square, 1-inch thick slices.  It freezes well.

Estimated cost: $1.50 or less.


Ideas for Focaccia Sandwiches:  
http://www.tasteofhome.com/Recipes/Baked-Deli-Focaccia-Sandwich

Gram's Beer Bread

This handy bread recipe makes fresh bread quickly, so you can have it more often without the fuss.  I don't always have self-rising flour on hand, so included ingredients to substitute if you don't have it on hand.  

If you come across other recipes calling for self-rising flour, I've also included a recipe for making it at home.

Since childhood, my grandmother always sent me a birthday card, and when an adult with children continued to do, often including a recipe. She sent this recipe back in the late 1970s when she was in her 80s.  Her recipe called for self-rising flour.

If you use the search box on my blog (upper left hand corner) or browse the archive you'll find many other bread recipes I use.  This one is the easiest and quickest!

Gram's Beer Bread
3 cups sifted flour
4-1/2  tsps. baking powder
3/4 tsp. salt
   or (3 cups self-rising flour)
1, 12-ounce can of beer
3 Tabs. of sugar
1/4 cup melted butter

In a large bowl, sift  together dry ingredients. Pour in beer and blend mixture well.  Dough will be sticky. Spread dough into a sprayed or greased loaf pan.  Drizzle butter over the top.

Bake in a 350 oven 50 to 60 minutes or until done.  Insert a tooth pick into middle to see if comes out clean. Loaf will have a crunchy outside and soft inside. For a softer crust, mix the butter into the dough batter before baking, and brush with butter when done.

Estimated cost: Under $1.00.

Homemade Self-rising Flour
1 cup of flour
1-1/2 tsp. baking powder
1/4 tsp. salt

Sift to combine all ingredients and store in a jar or canister.  Recipe may be doubled, tripled or made even larger if wanting to have a larger quantity on hand.

Skillet Corn Bread

Corn bread is a must when making chili and I either bake it in my trusty black cast iron skillet, or in small mini-loaf pans. Leftovers go in the freezer to have on hand for future meals - soups, or chili again.

This recipe is at least 11-years-old, as I recall making and bring it, with several ready made meals to help my daughter when she had her first child (our first grandchild).

Ever since, when the family gathers for a few days, I make a double batch corn bread and chili to handle a supper and several lunches for 8-10 people.

The taste of warm buttered corn bread drizzled with honey always delights family or guests.

Skillet Corn Bread
1/4 cup vegetable shortening
1 cup flour
1 cup cornmeal
1 Tab. Sugar
2 tsps. salt
2 tsps. baking power
1 cup milk
2 eggs

Preheat oven to 425 with rack in center.  Place shortening in 8-10 inch cast iron skillet, then place skillet in oven.

In a 2 - quart bowl, whisk flour, cornmeal, sugar, salt and baking powder.

In smaller bowl, whisk milk and eggs until well blended.  Pour into dry ingredients until blended and a little lumpy. Carefully pour batter into hot skillet.  Cook until top is golden and toothpick comes out clean.  About 25 to 30 minutes.

I sometimes add 1/2 cup diced peppers (green, red etc.)  Or canned diced chili peppers. Can also spray or grease pans to make muffins, or mini-loaves, which bake in less time.  Makes 10 -12 servings.

Estimated cost: $1.50 or less; .15 cents a serving or less.

Herbed Burger Buns and More

After receiving a bread machine for Christmas over a decade ago, I entered the world of homemade bread.  I used it occasionally for many years, but not routinely until a few years ago.  The machine pays for itself in no time, and I've seen them lately for around $50 or less.

Now I'm hooked trying new bread and roll recipes: from white, to dark Russian rye, artisan loaves, cuban bread, pizza dough, focaccia, or muffins and buns.  I find the whole process creative and rewarding.

It saves so much money using only 2 or 3 cups of flour and a few other basic ingredients, costing $1 or less for bakery quality goodness usually costing $4 to $6 or more.

This recipe makes 6 very large buns. They could easily be shaped smaller for a dozen dinner rolls or 24 slider buns.  If making without a bread machine, use a mixer or make by hand. I use them mostly for burgers, Italian beef sandwiches, or BBQ beef or pork sandwiches.

With those methods: yeast, liquid and sugar are usually combined to foam, added to other combined dry ingredients and kneaded, then left to rise in oiled bowl for an hour until doubled in size before shaping. A machine does all the kneading and first rise, then you take it out and shape for baking.

Herbed Burger Buns
1/3 cup warm water
1/3 cup warm milk
1 egg
1 Tab. butter or margarine
1/2 tsp. salt
2-1/4 cups bread flour, white will work just fine
4 tsps. sugar
1-1/2 tsp. active yeast
2 tsp. Italian herb seasoning
1 egg white, 1 Tab. water
sesame or poppy seeds

Add water, milk, egg, butter, salt, flour, sugar, herbs and yeast to machine according to instructions, and set to dough cycle.  Remove to floured surface. Take out and knead until dough feels elastic, cover and rest 10 minutes before shaping.

Burger with Caramelized
Onions and Blue Cheese

Divide into 6 parts forming into smooth balls. Place on greased baking sheet. Flatten into 4-inch rounds, cover, and let rise until doubled, about 30 minutes. Lightly beat egg white with tablespoon of water and brush on buns.  Sprinkle with sesame or poppy seeds.

Bake 375 for 12-15 min.

Can also be used for hot dog buns by shaping into rolls about 6 -1/2  inches long and tapered ends; or made into smaller buns for sliders; or shaped for hoagie rolls.

Estimated cost $1.00 or less; .16 cents or less per bun.

It's Zucchini Time!

It's zucchini time, so thought I'd re-post links to my three tried and true zucchini recipes. I grow just two plants each year and have more zucchini than I know what to do with, so share with family and friends.

The relish is good on hot dogs, burgers or sandwiches.

The bread is nice for a quick dessert or snack.

The fries are a healthier substitution for french fried potatoes, and make a nice side dish.

Of course zucchini can be used in soups, stews or sauteed -- and served raw in salads or on vegetable trays, but if looking for other uses, try these.  The relish and bread can be frozen for later use throughout the year.


Zucchini Relish
http://gooddealmeals.blogspot.com/2012/05/zucchini-relish.html

Zucchini Bread

http://gooddealmeals.blogspot.com/2013/01/zucchini-bread.html

Zucchini Fries

http://gooddealmeals.blogspot.com/2012/10/parmesan-zucchini-fries.html

Ham Croquettes with Cheese Sauce

My mom made ham croquettes whenever she had leftover ham, including scraps and pieces. They're worth the time and effort for taste and an economical attractive meal, as a little ham goes a long way.

They can be made in varied sizes and shapes for a dinner or an appetizer table.  It took me a few tries over the years to achieve the firm consistency needed to hold them together for frying, but discovered chilling the mixture does the trick, or making ahead and freezing until ready to fry.

With more leftover ham coming up after Easter, these will be on my menu plans several times in coming months.  I plan on making a big batch, or doubling the recipe, then freezing croquettes ready for future frying, a real time saver.

Mixture Ready to Shape

Ham Coquettes with Cheese Sauce
2 Tabs. butter
4 Tabs. flour
1 cup milk
1/4 cup minced onions
1 tsps. parsley
1/4 tsp. of nutmeg
1-1/2 cups seasoned bread crumbs
salt and pepper to taste
2 cups minced ham, cooked
1 beaten egg with 1 shell of water, about a Tab.
oil for cooking

Melt butter and blend in flour and onions, cook for a minute or two to make a roux, then slowly stir in milk.  Cook until very thickened, almost like paste. Stir in finely chopped/minced ham, parsley, nutmeg and 1/2 cup of bread crumbs, cooking a few more minutes until all is blended.  Cool mixture in refrigerator at least an hour.  Shape into small balls (an inch to inch-and-a half ) or small logs ( 3/4-inch thick and 2-3 inches long). If mixture seems too thin to shape, add more bread crumbs.

Coating:  Roll shaped croquettes in bread crumbs, dip in beaten eggs, then roll in bread crumbs again.  Refrigerate again for 2 hours or chill more quickly in freezer before frying.

Fry several at a time in hot oil (350 degrees) 2 or 3 minutes turning until golden brown on sides or deep fry at 375 degrees, for 1or 2 minutes.  Drain on paper towels.

Croquettes may be frozen after shaping and coating for future use as appetizers or quick dinner. Makes 12-24 depending on size made.  Serves 4-8.

Cheese Sauce
1 Tab. butter
2 Tabs flour
1 cup of milk
1 to 2 tsps. prepared mustard, according to taste
salt and pepper to taste
3/4 a cup of shredded cheese of choice: Swiss or Cheddar

Make a roux with butter and flour, adding milk, stirring and cooking for a thick white sauce, then stir in mustard and cheese until melted.  Serve over croquettes or use for dipping sauce.

Variations: Ground chicken, salmon or tuna can be used instead of ham for Chicken Croquettes, or Salmon Croquettes, Tuna Croquettes

Estimated cost: $3.00 or less; .75 cents or less per serving of allowing 3 or 4 per person.

Turkey Ruben Sandwich

There's nothing like a good corned beef Ruben sandwich, which is the one I most often order when eating out or have after St. Patrick's Day.  But I stopped at deli several years ago which offered a Turkey Ruben, and it was delightfully tasty!  

Like I often do when eating out and discovering something new, I began making them at home.

 I seldom have corn beef on hand, so when craving a Ruben, this satisfies for the taste. Chicken works well, too.  Try it, you'll like it.  And less calories than beef!

I make Black Russian Rye in my bread machine. We often have a half sandwich with soup for dinner or lunch.  Sometimes I serve with a side salad, cole slaw or homemade potato chips.

I'm always stocked up on jars or cans of sauerkraut for making pork chops once or twice a month, or we like it on hot dog nights.

Turkey Ruben Sandwich

Rye Bread: Dark Russian, or Deli Rye 

Thousand Island dressing (ketchup mixed with mayo)

Drained sauerkraut
3 or 4 oz. of turkey or cooked chicken meat per sandwich

Swiss, Provolone or cheese of choice

Horseradish (optional) added to the dressing

Butter both sides of bread.  Spread dressing on each inside slice of bread.
Layer cheese, sauerkraut, turkey or chicken and more cheese.
Grill on medium heat in a pan, turning once to crisp bread on each side, press down while grilling; or use a Panini type grill until crisp, heated through and cheese melts.

Estimated cost of a whole sandwich: $1.00 or less.

Braiding and Shaping Fancy Breads, Buns, and Rolls

I love making fresh bread and rolls, and have posted many kinds made over the years. A bread machine makes it extra easy for preparing dough.

I recently came across some Mideastern videos (posted below) showing bakers magically shaping, braiding, and rolling out gorgeous buns and dinner rolls.  Of course I had to try some of the methods. 

My basic white bread recipe was used on the dough cycle for the first rise, then I took out the dough, shaped creations and let them rise a second time before baking at 350 for 20 to 30 minutes, depending on sizes.

I was experimenting, and had so much fun! I plan to perfect some of my creations for holiday meals and also make a gift basket of goodies for family and friends at Christmas time.  Some I brushed with beaten egg, some with butter when done, and for others, I also sprinkled with poppy or sesame seeds.  Extras freeze well.

Here's link to most of the bread and rolls or bun recipes I've posted:
http://gooddealmeals.blogspot.com/search?q=bread

Watch the videos and I bet you'll be inspired to experiment and try some of these shapes on your own.

If you have Facebook, here's a link to another video showing various ways to roll and shape dough: https://www.facebook.com/video.php?v=866443860034223