dough mixing
Italian Breadsticks
Honey Crepes
Margherita Flatbread
Queensland
Banana Bread
Blueberry Lemon Muffins
Ingredients:
¼
cup butter
1 egg
¾
cup sugar
2 bananas, peeled and cut in half
3 tbsp. milk
½
tsp. baking soda
½
tsp. baking powder
2 cups all-purpose flour
½
cup macadamia nuts, chopped
Preheat the oven to 350*F. Fit the dough paddle into the Processor Bowl. Place
the butter, egg, sugar, bananas and milk inside and pulse until combined. Add
the powder, soda, flour and macadamias and pulse again briefly. Lightly coat a
loaf pan with cooking spray and spoon the bread into the pan. Bake for 30 to 40
minutes, or until a toothpick comes out clean in the middle. Makes 1 loaf.
Orange Ginger Muffins
Ingredients:
1 seedless orange, cut in wedges
¼ cup orange juice
½ cup dates, chopped
1 egg
½ cup butter
½ cup raw unfiltered honey
¾ cup whole wheat flour
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. baking powder
1 tsp. baking soda
Preheat oven to 400*F degrees. Place the orange wedges in the Processor Bowl.
Pulse until completely smooth. Add the orange juice, dates, egg, butter and honey.
Pulse again to mix. In a mixing bowl, whisk together the dry ingredients. Pour the
blender mixture into the dry ingredients and mix until just moistened. Pour into
prepared muffin tins. Bake for 18- 20 minutes. Makes 12 muffins.
Ingredients:
1 cup whole wheat flour
1
2/3
cup unbleached all-purpose flour
1 tbsp. baking soda
½
cup raw, unfiltered honey
2 eggs
¾
cup whole milk
2/3
cup melted butter
1
½
cups fresh blueberries
3 tsp. lemon zest
Preheat oven to 400*F. Fit the cookie paddle into the Processor Bowl. Place
the honey, eggs, milk, and melted butter in the Processor Bowl and pulse until
smooth. Pour the liquid mixture into the dry ingredients and mix until just
moistened. Fold in the blueberries and lemon zest just until mixed. Pour into
prepared muffin tins. Bake for 18-20 minutes. Makes 12 muffins.
Ingredients:
2 large eggs
¾
cup milk
½
cup water
1 cup unbleached, all-purpose flour
3 tbsp. melted butter
1 tsp. vanilla extract
1 tbsp. honey (for drizzling powdered sugar)
Place the dough blade in the Processor Bowl. Place the eggs, milk, water, flour,
butter, vanilla, and 1 tablespoon honey in the Processor Bowl and pulse until
smooth. In a nonstick sauté pan, heat a little oil over medium-high heat. Pour a
small amount of batter into the pan and swirl around evenly to form a thin circle.
Cook for 30 seconds. Flip and cook for an additional 10 seconds. Remove from
the pan and keep warm on a plate. Continue with the remaining batter, stacking
the crepes between layers of parchment paper. To serve, roll the crepes to form
cigar shapes, place on a serving platter, and drizzle with honey. Sift with
powdered sugar just before serving. Makes about 8 crepes.
Ingredients:
1 Whole Wheat Pizza Dough (see p. 9)
1 tsp. dried oregano
1 tsp. dried rosemary
¼ cup grated Parmesan cheese
2 tbsp. extra virgin olive oil
Preheat the oven to 375*F. Roll the dough into a 6 x 8-inch rectangle. Cut
the dough into ¾-inch strips. Twist each strip and place on a greased baking
sheet. Cover and let rise in a dark, warm place for 30 minutes. Sprinkle with the
oregano, rosemary, and cheese. Brush with the olive oil and bake for 12 to 15
minutes until golden brown. Makes 10 to 12 breadsticks.
Ingredients:
1 Whole Wheat Pizza Dough (see p. 9)
3 tbsp. tomato sauce
1 medium beefsteak tomato, thinly sliced
4 oz. fresh mozzarella ball, thinly sliced
10 fresh basil leaves, divided
extra virgin olive oil
Preheat the oven to 450*F. Roll out the pizza dough to form an oblong shape.
It should be very thin. Place the pizza dough on a baking sheet sprinkled with
cornmeal. Brush with the tomato sauce. Top with the tomato slices, mozzarella
slices, and half of the basil leaves. Place in the preheated oven and bake for 10
to 15 minutes, until the cheese has melted and the crust is golden brown. (For a
crisper crust, transfer the flatbread to a pizza stone after topping.) Top with the
remaining basil leaves and a drizzle of olive oil before serving. Serves 4.
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