Breads: Broiche

This time I wanted to make something different, so I decided to make broiche. I hadn't made a French bread before. I was really enjoying baking breads.  So this time I went to Better Homes and Gardens Complete Step-By-Step Cook Book again to see if they had a recipe. Here is what I found.

So I began making the broiche. This recipe was different then the other breads I had made. It sat in the refrigerator overnight, then it was suppose to rise again, and so it was baked the next day. The other breads I made all were made and rose the same day.
Here is what the bread looked like as it came out of the oven.

They were very tasty, if fact I shared some with my parents when I went for a visit. They were absolutely delighted. The bread is a buttery goodness, just as you would expect from French cooking.

Related Recipes
The Italian Loaf
English Muffin Toasting Bread
Homemade Cinnamon Bread

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Cream of Wisconsin Cheese Soup

Growing up my mother made us Welsh Rabbit. Our welsh rabbit contained no beer but was rather just a cheddar cheese sauce she had made, which she served on toast with a fresh slice of tomato. It was a very simple dish.  Since I had enjoyed this dish growing up, I decided to try something new, Cream of Wisconsin Cheese Soup I found in the recipe book, Dining By Rail by James D. Porterfield.

I had made a recipe previously from this cookbook. A Cuban Sandwich. The soup I am sharing with you today was a menu served by The Fred Harvey Company. It was also a favorite of President Harry S. Truman.

This was my first time making a cheese dish before. I have made items with cheese in them, but not an actual cheese dish, so it was definitely an experience. After I added the roux, I thought perhaps I made made a mistake, then a added the cream, but the soup was wonderful. The only thing I did different was I used black pepper instead of white.

The one thing I can say is that I will be better when it comes to my next cheese dish. I don't cook with dairy that often, so making a cheese soup was new for me.

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Homemade Cinnamon Bread

Here is the bread I made. I made this bread eight times now. I have gotten a lot of practice. I followed the Pioneer Woman's recipe for Homemade Cinnamon Bread. I have never made bread using a mixer, with a paddle and mixer. 

A long time ago I had made dough by hand with a regular mixer, then kneaded the dough by hand. 

I feel bad because I messed up on the most important part - when I mixed in the yeast with the milk and the butter the mixer wasn't between 120-130 F. When I made the dough before, the yeast, was either almost there, not quite, or almost dead, although I had one loaf that I was johnny on the spot without a thermometer. This loaf I was much smarter because I pulled out a thermometer a tested the temperature of the milk and butter before adding the yeast because it was so important. 

You know, this bread is twice as good as Pepperidge Farm's Homemade Cinnamon Bread, as well as twice as big, and I am sure less then half the price. I can feel proud because I put hours of labor and made it by hand. 

My Boyfriend was thrilled and the next day we had French toast. 

And it was something to do on a cold and snowy day.

Snow in Clinton, Ct. #clintonct via caseygoduti

Cassandra

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Here is the Acorn Squash I Made....

I recently came upon a stuffed acorn squash recipe that I just had to try. I collect so many recipes and the recipe is so old, I don't even know where it came from. It was such a very easy recipe.  Last year all I had was butternut squash, and pumpkin, can't forget to try some acorn squash to cook on its own. My Mother would could a filled acorn squash for me when I lived at home.


AUTUMN SQUASH BAKE 4 Servings
Cut 2 Acorn squash (about ¾ pound each) in half. Remove seeds and fiber.
Place cut side down in baking pan with 1/4 inch of water in bottom. Bake in a 350°F oven 45 to 50 minutes, or until squash is tender and can  be pierced with a fork.
Meanwhile, combine ¼ cup Butter or margarine, ½ cup Dried tart cherries, 3 tablespoons brown sugar and ½ teaspoon Ground cinnamon. Heat on top of stove or in microwave oven until butter melts.
Fill center of each squash half with equal amount of cherry mixture. Mix some of the cooked squash with the cherry filling.
Serve immediately or eat one and put the rest in the refrigerator for later.

I found it quite a treat. A dinner in itself.

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The Original Soupman Crab and Corn Chowder

I brought home two boxes of soup and showed them to my boyfriend. Here is one of the boxes. On the back of the box it mentions the Seinfeld show and the Soup line at the Soup Kitchen. Would you believe, I am not a big fan of Seinfeld, even though I do appreciate some of the actors who came from the show. Here is the back of the box.

Here is a link to the website. If you look at their website you will see they make a bunch of different soups, and if you happen to be in NYC you can stop by the Soup Kitchen and try some. The grocery store I went to only had three available. 

The Original Soup Man logo (Photo credit: Wikipedia)

According to their website their credo is "To make the best soup in the world!"

Here is the soup, hot out of the microwave. It is not the most glamorous of photos. It tasted good for a box chowder. The best are always homemade but if you don't have time to make a batch yourself maybe you might try  The Original Soupman. 

I checked the box with Buycott and it rated GMO free for anyone who is watching GMOs. 

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