all-purpose flour – Page 14 – Simply Delicious: The Cookbook Project

17-27: Nut Cookies

Adam Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods June 30, 2016November 8, 2020all-purpose flour, baked goods, brown sugar, butter, cookies, creamed, creamy, easy, eggs, fairly inexpensive, gift ideas, hazelnuts, parchment paper, party food, rye flour, snacks, untested, vegetarian

17-27: Nut Cookies are tremendous. My mother certainly never baked cookies like this. She is into the traditional chocolate chip variety only. 🍪

This was my first time baking with rye flour, which we had left over from when Jamie made 17-37: Holiday Cookies. 🌰

17-26: Breakfast Crescents

Adam Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods June 28, 2016November 8, 2020all-purpose flour, baked goods, breads, breakfast, brunch, crescents, dairy-free, dough, egg-free, gift ideas, granulated sugar, kneaded, lunch, party food, proofed, salt, snacks, vegan, vegetarian, yeast

Baking is still new to me, so I took this recipe, 17-26: Breakfast Crescents as another chance to experiment with yeast again. These crescents taste very much like a loaf of bread, just in crescent roll form.

This is just a simple bread recipe where you roll the dough into crescents.

11-25: Best Ever Sole Au Gratin

Jamie Martin Group 11: Fish & Seafood, Section 2: Main Courses June 27, 2016July 7, 2020all-purpose flour, au gratin, black pepper, butter, cheese, chicken bouillon, chicken broth, chopped, cooked shrimp, creamy, dinner, egg yolks, eggs, fairly easy, fairly expensive, fish, fish bouillon, fish stock, grated, lunch, mashed potatoes, melted, mushrooms, pared, Parmesan, revisited, roux, Rozie house, salt, sautéed, seafood, shrimp, sole, stuffed, twice-baked, vegetables, whipping cream, white wine, yellow onions

This recipe is already setting high expectations with the title 11-25: Best Ever Sole Au Gratin, and I’m not here to completely dash those hopes. This is a pretty decent fish recipe, as those go (I’m usually wary of home-cooked fish recipes), but it’s nothing spectacular, despite Simply Delicious’ assertions. 🐟

This one gets fancy with the piping bag and tips for the potatoes. I still haven’t replaced my piping/pastry bag set-up since it all failed during the making of 17-52: Apricot Macaroons for the holidays last year (2015). Since I’ve yet to replace it, I’ll have to get creative again.

13-5: Onion Focaccia

Adam Martin Group 13: Vegetarian Dishes, Section 2: Main Courses June 26, 2016October 28, 2020all-purpose flour, appetizers, baked goods, breads, dairy-free, dough, egg wash, eggs, fairly easy, fairly inexpensive, focaccia, garlic, granulated sugar, green onions, Italian, kneaded, lunch, minced, olive oil, party food, proofed, red onions, revisited, salt, sautéed, side dish, snacks, vegetables, vegetarian, yeast

Jamie made this dish previously, without documenting the process, and I really enjoyed the bread. I took a shot at making this dish to practice using yeast to make a dough.

My final dish was not circular like a pizza, it was easier to flatten the dough into a square like a flatbread.

17-33: Coconut Coffee Rolls

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods June 24, 2016September 13, 2020all-purpose flour, baked goods, breakfast, butter, coconut, coffee, creamy, dessert, dough, egg-free, fairly hard, fairly inexpensive, favorites, gift ideas, granulated sugar, grated, icing, kneaded, melted, milk, muffins, party food, proofed, salt, snacks, untested, vegetarian, yeast

Here’s some easy breakfast or snack rolls to make that can get super addictive. 17-33: Coconut Coffee Rolls don’t necessarily need to be consumed with coffee if that’s not your bag, but they do pair nicely for a morning pick-me-up. 🌴☕️

I’ve made coconut rolls before, but they were somewhat different (17-67: Coconut Crescents) and I used those as part of my 2015 holiday gifts. Most of these rolls didn’t even make it out of the house–usually I try to distribute the majority of the baked good products of this project to my friends and family to avoid eating all of it ourselves.

13-11: Vegetarian Pizza

Adam Martin Group 13: Vegetarian Dishes, Section 2: Main Courses June 11, 2016October 28, 2020all-purpose flour, appetizers, canola oil, cheese, cottage cheese, dinner, dough, dried herbs, egg-free, fairly easy, fairly inexpensive, garlic, grated, green onions, herb salt, herbs and spices, Italian, Italian seasoning, kneaded, leeks, lunch, melted, minced, mushrooms, olive oil, Parmesan, party food, pizza, proofed, salt, sautéed, soy sauce, Swiss, tomato sauce, tomatoes, untested, vegetables, vegetarian, yeast

Just like the Teenage Mutant Ninja Turtles, I appreciate a good slice of pizza. 🍕 I wouldn’t normally order a vegetarian pizza. Does the Meat Lovers’ special come with 4 or 5 different meats on it?

I haven’t made pizza dough before. I briefly made bread when we scored a bread machine from a thrift store. After using the bread machine 2 or 3 times, I got to see why all of those bread machines are abandoned at the thrift store. Either my process was not good or the machine stopped working correctly after about 2 loaves of bread.

17-4: Cinnamon Rolls

Jamie Martin Group 17: Baked Goods, Section 3: Desserts & Baked Goods June 9, 2016August 23, 2020all-purpose flour, American, baked goods, breakfast, brown sugar, butter, cinnamon, dessert, dried spices, egg wash, eggs, filling, gift ideas, glazed, granulated sugar, grated, kneaded, melted, milk, Mother's Day, parchment paper, party food, pastry, proofed, rolls, salt, Silpat, snacks, untested, vegetarian, whole wheat flour, yeast

I realize it’s now June, but here’s a recipe I made for Mother’s Day this year, at the request of my very own mother. What can I say…it takes a while to actually sit down and write these things sometimes. We were doing brunch at their house this year, and she wanted us to bring cinnamon rolls, so I solved two problems at once by making 17-4: Cinnamon Rolls.

This particular recipe doesn’t include an icing/glaze with it, but if you want one (as I knew my mom would), I used this recipe from food.com and it works just fine. Let’s be honest–the ones in their picture are probably NOT what you pictured when you thought of cinnamon rolls. Whether you’re thinking of their picture or mine, this recipe (with a few tweaks) will probably suit your needs.

14-25: Crêpes with Fruity Filling

Jamie Martin Group 14: Hot Desserts, Section 3: Desserts & Baked Goods May 30, 2016July 30, 2020all-purpose flour, bananas, boysenberries, breakfast, brown sugar, butter, cherries, crème fraîche, crêpes, dessert, eggs, fairly easy, French, fruit, granulated sugar, half-and-half, hot desserts, inexpensive, lukewarm, lunch, melted, milk, omelette, pineapple, powdered sugar, raspberries, salt, sour cream, strawberries, stuffed, untested, whipped

14-25: Crêpes with Fruity Filling is only the second recipe I’ve covered for Group 14: Hot Desserts, but it’s the third total crêpe recipe that I’ve tried from the book (the others being 5-22: Crêpes with Chicken and 5-24: Meat-Filled Crêpes) so far. Those two previous recipes were savory–this one is sweet.

This recipe is suggested for dessert, but I think you could have it for breakfast (or even lunch) if you wanted. If you don’t like the fruit they suggest, you can substitute your own or whatever is local/in season. 🍒🍍🍓

5-6: Cheese Soufflé

Jamie Martin Group 05: Eggs & Cheese, Section 1: Appetizers & Starters May 28, 2016April 29, 2020all-purpose flour, appetizers, Béchamel sauce, black pepper, breakfast, butter, Cheddar, cheese, cornstarch, creamy, dinner, egg whites, egg yolks, eggs, fairly easy, French, Gouda, grated, Gruyère, inexpensive, Jarlsberg, lunch, melted, milk, Monterey Jack, party food, salt, shredded, side dish, soufflés, stand mixer, untested, vegetarian, whipped

Soufflés are one of the stereotypical fancy foods–a harried chef attempting to keep one from falling due to its delicate, temperamental nature used to be a common comedy trope.

The two most common variations are the dessert version (like a chocolate one) and the savory version (like this recipe, 5-6: Cheese Soufflé). I’ve covered one savory soufflé dish already from this book: 4-11: Potato Soufflé with Onions.

This would be a good recipe to add some green onions or chives to–I think it would add some nice color to the soufflé without weighing it down. Simply Delicious shows this recipe in individual ramekins, but I’m going to make it all in one big soufflé dish–I have to justify its existence in my cabinet.

3-5: Creamy Cheese Soup

Jamie Martin Group 03: Soups, Section 1: Appetizers & Starters May 26, 2016March 14, 2020all-purpose flour, appetizers, bacon, black pepper, butter, Cheddar, cheese, chopped, crab, creamy, croutons, dinner, easy, egg yolks, eggs, grated, green onions, half-and-half, inexpensive, Jarlsberg, leeks, lunch, melted, milk, parsley, roux, salt, sautéed, shredded, shrimp, side dish, soups, Swiss, untested, vegetable bouillon, vegetable broth, vegetables, vegetarian, whipping cream

Here’s a question for you: is cheese soup really soup? To me, it’s essentially the sauce from macaroni and cheese, thinned down and maybe dressed up with some onions or bacon. Often potato or broccoli gets added as well, in an attempt to “healthify” it. No matter what, it just seems…indulgent. I was on my own to make and eat 3-5: Creamy Cheese Soup, so I kept this one simple.

Don’t get me wrong–I do enjoy broccoli cheese soup (and make one every few months or so for work), but leek & cheese (which this one is) doesn’t excite me as much. This one was a bit leek-y for me, but maybe I just lack appreciation for the leek.