Ingredient: salt

Thai Cucumber Salad

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 Thai Cucumber Salad
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Instructions
  1. To start, peel and slice your cucumbers long wise. Scoop out of the seeds and then slice the cucumbers. Place the cucumbers in a bowl.
  2. In a small bowl, make your dressing. The Sesame Oil adds so much flavor, even though you just need a little bit. Mix together vinegar, sugar, oil, red pepper flakes and salt.
  3. Pour the dressing over the cucumbers. Garnish with sliced green onions and peanuts.
  4. Toss everything together.
Recipe Notes

Serve your Thai Cucumber Salad immediately or I personally like to let it refrigerate for a bit.

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Soft Pretzel

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 Soft Pretzel
These are so good! I have an addiction to soft pretzels, and these are really simple to make and turn out so well. Have with some warm nacho cheese sauce, and you're in comfort food nirvana.
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Course Appetizer, Side Dish
Cuisine German
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
pretzels
Ingredients
Course Appetizer, Side Dish
Cuisine German
Prep Time 10 minutes
Cook Time 15 minutes
Passive Time 10 minutes
Servings
pretzels
Ingredients
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Instructions
  1. Whisk the yeast into warm water. Allow to sit for 1 minute. Whisk in salt, brown sugar, and melted butter. Slowly add 3 cups of flour, 1 cup at a time. Mix with a wooden spoon (or dough hook attached to stand mixer) until dough is thick. Add 3/4 cup more flour until the dough is no longer sticky. If it is still sticky, add 1/4 – 1/2 cup more, as needed. Poke the dough with your finger – if it bounces back, it is ready to knead.
  2. Turn the dough out onto a floured surface. Knead the dough for 3 minutes and shape into a ball. Cover lightly with a towel and allow to rest for 10 minutes. (Meanwhile, I like to get the water + baking soda boiling as instructed in step 6.)
  3. Preheat oven to 400°F (204°C). Line 2 baking sheets with parchment paper or silicone baking mats. Silicone baking mats are highly recommended over parchment paper. If using parchment paper, lightly spray with nonstick spray or grease with butter. Set aside.
  4. With a sharp knife or pizza cutter, cut dough into 1/3 cup sections.
  5. Roll the dough into a 20-22 inch rope. Form a circle with the dough by bringing the two ends together at the top of the circle. Twist the ends together. Bring the twisted ends back down towards yourself and press them down to form a pretzel shape.
  6. Bring baking soda and 9 cups of water to a boil in a large pot. Drop 1-2 pretzels into the boiling water for 20-30 seconds. Any more than that and your pretzels will have a metallic taste. Using a slotted spatula, lift the pretzel out of the water and allow as much of the excess water to drip off. Place pretzel onto prepared baking sheet. Sprinkle each with coarse sea salt. Repeat with remaining pretzels. If desired, you can cover and refrigerate the boiled/unbaked pretzels for up to 24 hours before baking in step 7.
  7. Bake for 12-15 minutes or until golden brown.
  8. Remove from the oven and serve warm with spicy nacho cheese sauce.
  9. Cover and store leftover pretzels at room temperature for up to 3 days. They lose a little softness over time. To reheat, microwave for a few seconds or bake in a 350°F (177°C) for 5 minutes.
Recipe Notes

Make Ahead & Freezing Instructions: Baked and cooled pretzels freeze well up to 2-3 months. To reheat, bake frozen pretzels at 350°F (177°C) for 20 minutes or until warmed through or microwave frozen pretzels until warm. The prepared pretzel dough can be refrigerated for up to one day or frozen in an airtight container for 2-3 months. Thaw frozen dough in the refrigerator overnight. Refrigerated dough can be shaped into pretzels while still cold, but allow some extra time, about 1 hour, for the pretzels to puff up before the baking soda bath and baking. Baking Soda Bath (Step 6): The baking soda bath is strongly recommended because it helps create that chewy texture and distinctive pretzel flavor. If skipping, brush the shaped and unbaked pretzels with a mixture of 1 beaten egg + 1 Tablespoon of dairy or nondairy milk. This is known as an egg wash. Sprinkle the brushed pretzels with salt. The egg wash will help the salt stick. If you don’t have an egg, simply brush with 2 Tablespoons of dairy or nondairy milk. Cinnamon Sugar Pretzels: Skip the coarse salt topping (and skip the egg wash, see note above, if you aren’t doing the baking soda bath step). Bake as directed in step 7. Meanwhile, melt 4 Tablespoons (60g) of unsalted or salted butter (your choice). Brush the baked and warm pretzels with melted butter then dip the tops into a mix of cinnamon and sugar. I usually use 3/4 cup (150g) of granulated sugar and 1 and 1/2 teaspoons cinnamon. Cinnamon sugar pretzels are best served that day because due to the melted butter topping, they become soggy after a few hours.

Original recipe:  Sally's Baking Addiction

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Nutrition Facts
Soft Pretzel
Amount Per Serving
Calories 276 Calories from Fat 9
% Daily Value*
Total Fat 1g 2%
Saturated Fat 1g 5%
Cholesterol 3mg 1%
Sodium 2630mg 110%
Potassium 105mg 3%
Total Carbohydrates 59g 20%
Dietary Fiber 3g 12%
Sugars 1g
Protein 8g 16%
Iron 16%
* Percent Daily Values are based on a 2000 calorie diet.

Brown Sugar Sweet Potato Pie

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 Brown Sugar Sweet Potato Pie
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servings
Ingredients
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Instructions
  1. Pie crust: I like to make sure my pie dough is prepared before I begin making this pie. Make pie dough the night before because it needs to chill in the refrigerator for at least 2 hours before rolling out (step 3).
  2. As the pie dough chills, start the sweet potatoes: Place sweet potatoes in a large saucepan. Cover them with water, then bring to a boil on the stovetop. Boil for 45-50 minutes, or until super soft. During this time, begin step 3.
  3. Roll out the chilled pie dough: On a floured work surface, roll out one of the disks of chilled dough (use the 2nd pie crust for another recipe or freeze). Turn the dough about a quarter turn after every few rolls until you have a circle 12 inches in diameter. Carefully place the dough into a 9-inch pie dish. Tuck it in with your fingers, making sure it is completely smooth. To make a lovely thick edge, I do not trim excess dough around the edges. Instead, fold the excess dough back over the edge and use your hands to mold the edge into a nice thick rim around the pie. Crimp the edges with a fork or use your fingers to flute the edges. Brush edges with egg wash. Chill the dough in the refrigerator or freezer for at least 15 minutes as you work on the filling– this helps prevent the crust from shrinking.
  4. Preheat oven to 350°F (177°C).
  5. Drain the boiling water and run the potatoes under very cold water. The skin should peel off easily at this point. Cool for a few minutes until easy to handle. Slice the potatoes into a couple large chunks, then place into a mixing bowl.
  6. For the filling: Using a handheld or stand mixer fitted with a paddle or whisk attachment (or you can use a blender for this), beat/blend the potatoes on medium-high speed until smooth. Add the remaining filling ingredients (down to and including the salt) and beat/blend on high speed until smooth and combined. Spread filling into prepared pie crust.
  7. Bake for 55-60 minutes or until the center of the pie is only slightly jiggly. A toothpick inserted into the center of the pie should come out *mostly* clean. During bake time, if you find the edges of the pie crust are browning too quickly, apply a pie crust shield or a ring of aluminum foil to protect it. Remove finished pie from the oven. Place on a wire rack to cool completely or for at least 2 hours. The pie filling will sink and set as it cools. Decorate with whipped cream or pie crust acorns.
  8. Cover leftovers tightly and store in the refrigerator for up to 5 days.
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Nutrition Facts
Brown Sugar Sweet Potato Pie
Amount Per Serving
Calories 362 Calories from Fat 189
% Daily Value*
Total Fat 21g 32%
Saturated Fat 13g 65%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 2g
Cholesterol 124mg 41%
Sodium 95mg 4%
Potassium 238mg 7%
Total Carbohydrates 45g 15%
Dietary Fiber 2g 8%
Sugars 32g
Protein 4g 8%
Vitamin A 167%
Vitamin C 2%
Calcium 4%
Iron 4%
* Percent Daily Values are based on a 2000 calorie diet.

Cherry Chocolate Bread

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 Cherry Chocolate Bread
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Course Side Dish
Cuisine English
Servings
loaf
Ingredients
Course Side Dish
Cuisine English
Servings
loaf
Ingredients
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Instructions
  1. Mix together flour, yeast, salt, olive oil, and about 250mL water using paddle attachment. Once well mixed, add remaining water and continue to mix. Dough will be soft.
  2. Add cherries and chocolate chips, mix slowly. Add another 40-50g flour, as the cherries will add moisture. Mix until well combined.
  3. Lightly flour surface and form a ball. Place in lightly greased bowl and cover. Allow to rise at room temperature until double in size, around 1 1/2 hours.
  4. Tip risen dough out on lightly floured surface shape or plait the dough.
  5. Place on baking sheet, cover, and let rise at room temperature until double in size, around 1 1/2 hours.
  6. Bake at 22C fan (392F convection) for 20 minutes, the lower temperature to 180C (356F) and bake for another 20-25 minutes, until baked completely. Loaf should sound hollow when the bottom is tapped with knuckles. (I think it should also be 190F internal temperature, but with the fruit inside it might be harder to check, so maybe check temp in several places?)
Recipe Notes

This is one of Paul Hollywood's recipes, as seen on The Great British Baking Show: Masterclass.  Well, assuming I have the instructions correct.  I'm looking forward to trying this, and will try to get pictures and make notes of the (hopefully) wonderful results!

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Nutrition Facts
Cherry Chocolate Bread
Amount Per Serving
Calories 3393 Calories from Fat 837
% Daily Value*
Total Fat 93g 143%
Saturated Fat 50g 250%
Polyunsaturated Fat 0.001g
Monounsaturated Fat 0.3g
Sodium 4043mg 168%
Potassium 200mg 6%
Total Carbohydrates 549g 183%
Dietary Fiber 32g 128%
Sugars 152g
Protein 82g 164%
Calcium 1%
Iron 36%
* Percent Daily Values are based on a 2000 calorie diet.

Buttery Flaky Pie Crust

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 Buttery Flaky Pie Crust
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Course Dessert
Cuisine American
Servings
servings
Ingredients
Course Dessert
Cuisine American
Servings
servings
Ingredients
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Instructions
  1. Mix the flour and salt together in a large bowl. Add the shortening.
  2. Using a pastry cutter or two forks, cut the shortening into the mixture until it resembles coarse meal. A pastry cutter makes this step very easy and quick. Grate the frozen butter in and use the pastry cutter to bland it all together. (pea-sized bits with a few larger bits of fat is OK).
  3. Measure 1/2 cup (120ml) of water in a cup. Add ice. Stir it around. From that, measure 1/2 cup (120ml) of water– since the ice has melted a bit. Drizzle the cold water in, 1 Tablespoon (15ml) at a time, and stir with a rubber spatula or wooden spoon after every Tablespoon (15ml) added. Do not add any more water than you need to. Stop adding water when the dough begins to form large clumps. I always use about 1/2 cup (120ml) of water and a little more in dry winter months (up to 3/4 cup).
  4. Transfer the pie dough to a floured work surface. The dough should come together easily and should not feel overly sticky. Using floured hands, fold the dough into itself until the flour is fully incorporated into the fats. Form it into a ball. Divide dough in half. Flatten each half into 1-inch thick discs using your hands.
  5. Wrap each tightly in plastic wrap. Refrigerate for at least 2 hours (and up to 5 days).
  6. When rolling out the chilled pie dough discs to use in your pie, always use gentle force with your rolling pin. Start from the center of the disc and work your way out in all directions, turning the dough with your hands as you go. Visible specks of butter and fat in the dough are perfectly normal and expected!
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Nutrition Facts
Buttery Flaky Pie Crust
Amount Per Serving
Calories 525 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 11g 55%
Cholesterol 23mg 8%
Sodium 242mg 10%
Potassium 99mg 3%
Total Carbohydrates 54g 18%
Dietary Fiber 2g 8%
Protein 7g 14%
Vitamin A 6%
Iron 15%
* Percent Daily Values are based on a 2000 calorie diet.

White Bread

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 White Bread
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Course Side Dish
Cuisine American
Servings
loaves
Ingredients
Course Side Dish
Cuisine American
Servings
loaves
Ingredients
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Instructions
  1. In the bowl of a mixer, stir to dissolve the yeast in 3/4 (3/8) cup of the warm water, and let sit for 5 minutes. Add the remaining cups water, sugar, salt, room temperature butter, and half of the flour and stir to combine.
  2. Using a dough hook, mix on low speed and gradually add the remaining flour until the dough is soft and tacky, but not sticky (you may not need to use all of the flour). Continue to knead until a soft ball of dough forms and clears the sides of the bowl, about 7 to 10 minutes.
  3. Place the dough in a lightly greased bowl and turn it over so it is completely coated. Cover with plastic wrap and set in a draft-free place to rise until doubled in size, about 45 minutes to 1 hour.
  4. Turn the dough out onto a clean, lightly floured surface. Gently press it all over to remove any air pockets. Divide the dough in two and, working with one piece at a time, gently pat it into a 9x12-inch rectangle. Roll up the rectangle, starting on the short end, into a very tight cylinder. Pinch to seal the seams and the ends, tuck the ends of the roll until the bread, and place into greased 9-inch loaf pans. Cover the loaves loosely and place in a draft-free area until doubled in size, 30 to 45 minutes.
  5. Position an oven rack on the lowest setting and preheat the oven to 400 degrees F.
  6. Brush the loaves with some of the melted butter. Bake the loaves for 30 to 35 minutes, rotating halfway through, until golden brown (an instant-read thermometer inserted into the center should read 195 degrees F).
  7. Remove from the oven and immediately brush with more of the melted butter. Allow to cool for 10 minutes, then remove from the pans and cool completely before slicing. The bread can be stored in an airtight bread bag or wrapped tightly in plastic wrap at room temperature for up to 4 days. It can also be frozen for up to 1 month.
Recipe Notes

Original recipe: https://www.browneyedbaker.com/white-bread-recipe/

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Nutrition Facts
White Bread
Amount Per Serving
Calories 3960 Calories from Fat 297
% Daily Value*
Total Fat 33g 51%
Saturated Fat 21g 105%
Cholesterol 90mg 30%
Sodium 2917mg 122%
Potassium 1420mg 41%
Total Carbohydrates 810g 270%
Dietary Fiber 35g 140%
Sugars 30g
Protein 106g 212%
Vitamin A 24%
Iron 213%
* Percent Daily Values are based on a 2000 calorie diet.

Cherry Frangipane Tart

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 Cherry Frangipane Tart
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Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 45 minutes
Cook Time 1 hour
Servings
servings
Ingredients
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Instructions
  1. Make the tart dough: Combine flour, sugar and salt in a mixing bowl. Work in butter thoroughly. Stir in egg yolk mixture and knead briefly until dough is smooth, then form into a flat disk.
  2. Roll dough to a large circle and lay it in a 10-inch/23-centimeter fluted tart pan with a removable bottom. Press in well (patch any cracks with extra dough). Refrigerate or freeze for 1 hour.
  3. Heat oven to 425 degrees. Blind bake tart shell until lightly browned, about 15 minutes. (You do not need to cover the shell or use pie weights.)
  4. Meanwhile, make the filling: Put almonds, flour and sugar in work bowl of food processor and grind to a rough powder. Add butter and pulse until well incorporated. Add eggs and almond extract and process until smooth and creamy, about 2 minutes. (Alternatively, use ground almonds and make batter with a mixer instead.)
  5. Pour almond batter into prebaked shell and smooth with a spatula. Press cherries into batter in a single layer. Sprinkle with a handful of sliced almonds. Lower oven temperature to 375 degrees and bake until golden, 30 to 40 minutes. (An inserted skewer should come out clean.) Cool on a rack and remove outer rim of tart pan. Place tart on a serving dish and dust with confectioners’ sugar.
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Coconut Cake

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 Coconut Cake
This thing is amazing! Incredibly moist and tender! Thanks so much to Sally's Baking Addiction for this amazing recipe! I haven't change a thing - there's no need! Original recipe: https://sallysbakingaddiction.com/coconut-cake/#tasty-recipes-68731
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Course Dessert
Cuisine American
Prep Time 35 miinutes
Cook Time 25 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 35 miinutes
Cook Time 25 minutes
Servings
servings
Ingredients
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Instructions
  1. Preheat oven to 350°F (177°C). Grease three 9-inch cake pans, line with parchment paper, then grease the parchment paper. Parchment paper helps the cakes seamlessly release from the pans.
  2. Make the cake: Whisk the cake flour, baking powder, baking soda, and salt together. Set aside.
  3. Using a handheld or stand mixer fitted with a paddle or whisk attachment, beat the butter and sugar together on medium-high speed until smooth and creamy, about 2 minutes. Scrape down the sides and up the bottom of the bowl with a rubber spatula as needed. Beat in the egg whites until combined, then add the sour cream, vanilla extract, and coconut extract. Beat until combined. Mixture will look curdled as a result of the varying textures and solid butter combining. Scrape down the sides and up the bottom of the bowl as needed. With the mixer on low speed, slowly add the dry ingredients and coconut milk. Beat on low speed until combined, then add the shredded coconut. Whisk it all by hand to make sure there are no butter lumps at the bottom of the bowl. The batter will be slightly thick.
  4. Pour batter evenly into cake pans. Weigh them to ensure accuracy, if desired. Bake for around 21-23 minutes or until the cakes are baked through. To test for doneness, insert a toothpick into the center of the cake. If it comes out clean, it’s done. Allow cakes to cool completely in the pans set on a wire rack. The cakes must be completely cool before frosting and assembling.
  5. Make the frosting: In a large bowl using a hand-held mixer or stand mixer fitted with a whisk or paddle attachment, beat the butter and cream cheese together on medium speed until creamy and smooth, about 2 minutes. Add confectioners’ sugar, coconut milk, vanilla extract, coconut extract, and salt with the mixer running on low. Increase to high speed and beat for 3 minutes. Add more confectioners’ sugar if frosting is too thin, more coconut milk if frosting is too thick, or an extra pinch of salt if frosting is too sweet.
  6. Assemble and decorate: Using a large serrated knife, slice a thin layer off the tops of the cakes to create a flat surface. Discard (or crumble over ice cream!). Place 1 cake layer on your cake stand, cake turntable, or serving plate. Evenly cover the top with about 1 and 1/2 cups of frosting. Top with 2nd cake layer and evenly cover the top with about 1 and 1/2 cups of frosting. Top with the third cake layer. Spread the remaining frosting all over the top and sides. I use and recommend an icing spatula to apply the frosting and bench scraper to smooth the sides. Sprinkle coconut on top of the cake and apply it to the sides. This can get a little messy and you can watch me do it in the video tutorial above. See blog post above about buttercream rose decoration.
  7. Refrigerate cake for at least 20 minutes before slicing. This helps the cake hold its shape when cutting, though it’s still a pretty fluffy cake!
  8. Cover leftover cake tightly and store in the refrigerator for up to 5 days.
Recipe Notes

Cake Flour: For the best results, I strongly recommend sifted cake flour. Sift before measuring. You can find cake flour in the baking aisle and I have many more recipes using it. If you can’t get your hands on cake flour, you can make a DIY cake flour substitute. I suggest doing this 3x, then remove 1/2 cup since you need 2 and 1/2 cups in this recipe. 9×13 Inch Cake: Simply pour the batter into a greased and lightly floured 9×13 inch pan and bake for 40 minutes or until a toothpick inserted in the center comes out clean. 2 Layer Cake: Prepare two 9-inch cake pans in step 1. Divide batter between pans and bake for 24-26 minutes or until cooked through. Bundt Cake: This cake batter will fit into a greased 10-cup or larger bundt pan. I’m unsure of the exact bake time (likely around an hour), but use a toothpick to test for doneness. Same oven temperature. Cupcakes: Fill cupcake liners 2/3 full. Bake at 350°F (177°C) for 19-21 minutes. Yields about 2-3 dozen. Or try my vanilla cupcakes recipe and substitute canned coconut milk for whole milk, 1/2 teaspoon coconut extract for the vanilla bean, and add 3/4 cup (60g) of sweetened shredded coconut.

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The Most Amazing White Cake

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 The Most Amazing White Cake
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Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 35 minutes
Servings
servings
Ingredients
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Instructions
  1. Grease three 9-inch pans. Line the bottom with parchment paper. Preheat an oven to 350 degrees F.
  2. In a large mixing bowl, use a hand mixer to cream the butter and sugar together. Beat in almond extract.
  3. Use a fork to combine the eggs and milk together in a bowl or 2 cup liquid measuring cup. Set aside.
  4. In another mixing bowl stir together cake flour, baking powder, and salt.
  5. Add 1/3 of the dry ingredients to the butter mixture and mix in until just combined. Add in half of the milk mixture and combine. Add in another 1/3 of the dry ingredients until combined followed by the remainder of the milk mixture. Add in the remainder of the dry ingredients and mix with the hand mixer until just combined, using a rubber spatula to scrape the sides and bottom to make sure everything is mixed in.
  6. Divide the batter among the three prepared pans. Bake at 350 for 25 to 30 minutes. Let sit in pans for 5 minutes and then transfer to a wire rack to cool completely before layering and frosting.
Recipe Notes

This recipe can be made into two thicker 9-inch layers or three thinner layers. The photos and video tutorial included with this recipe show three thinner layers.

 

Original recipe:  https://thestayathomechef.com/most-amazing-white-cake/

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Nutrition Facts
The Most Amazing White Cake
Amount Per Serving
Calories 529 Calories from Fat 153
% Daily Value*
Total Fat 17g 26%
Saturated Fat 11g 55%
Polyunsaturated Fat 1g
Monounsaturated Fat 4g
Cholesterol 46mg 15%
Sodium 397mg 17%
Potassium 74mg 2%
Total Carbohydrates 86g 29%
Sugars 31g
Protein 8g 16%
Vitamin A 10%
Calcium 12%
Iron 21%
* Percent Daily Values are based on a 2000 calorie diet.

Egg Noodles

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 Egg Noodles
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Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 3 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
Course Main Dish
Cuisine American
Prep Time 15 minutes
Cook Time 3 minutes
Passive Time 15 minutes
Servings
servings
Ingredients
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Instructions
  1. In a large bowl, stir together the flour and salt. Add the beaten egg, milk, and butter. Knead dough until smooth, about 5 minutes. Let rest in a covered bowl for 10 minutes.
  2. On a floured surface, roll out to 1/8 or 1/4 inch thickness. Cut into desired lengths and shapes.
  3. Allow to air dry before cooking.
  4. To cook fresh pasta, in a large pot with boiling salted water cook until al dente.
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Nutrition Facts
Egg Noodles
Amount Per Serving
Calories 324 Calories from Fat 27
% Daily Value*
Total Fat 3g 5%
Saturated Fat 2g 10%
Polyunsaturated Fat 0.2g
Monounsaturated Fat 1g
Cholesterol 66mg 22%
Sodium 84mg 4%
Potassium 157mg 4%
Total Carbohydrates 63g 21%
Dietary Fiber 3g 12%
Sugars 1g
Protein 11g 22%
Vitamin A 3%
Calcium 3%
Iron 18%
* Percent Daily Values are based on a 2000 calorie diet.