KITTENCAL'S SWEET DOUGH
I have been using this recipe for over 30 years, it's a great dough to use for any recipe calling for sweet dough, and it makes the best cinnamon rolls, see my recipe#263265 --- since there is less gluten in American all-purpose flour, for U.S. members you might consider using half all purpose white flour mixed with white bread flour or use all bread flour.
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 2h
Yield 1 dough recipe
Number Of Ingredients 9
Steps:
- Prepare a heavy-duty stand mixer with dough hook.
- In a cup place the 1 egg and cover with warm water (not hot!) leave in water for about 6-7 minutes to bring to room temperature.
- In a Pyrex measuring cup or bowl place 1 cup milk, butter, salt and 1/2 cup sugar.
- Microwave on HIGH for about 1 minute and 22 seconds, remove and mix the ingredients to combine the sugar and salt until dissolved (the butter will have slightly melted, but does not have to be completely melted) if the milk feels warm enough, then it is okay, if not place back into the microwave to warm another couple seconds;cover with a cloth and set aside.
- In the stainless steel mixer bowl, add in 4 cups flour (to start) and the egg.
- In a small cup proof your yeast with 1/2 cup water and 1 teaspoon sugar for 8-10 minutes until foamy.
- After the yeast is proofed, pour milk mixture and yeast mixture into the bowl, and begin kneading process.
- Continue to knead adding more flour to create a soft semi-sticky dough that holds around the kneading blade (careful not to add in too much flour, as that creates a heavy-textured dough after baking, this is the trick to a light, airy dough!).
- Continue to knead the dough for about 6-8 minutes until smooth and elastic.
- Remove dough from the bowl, and place on a slightly floured counter or board.
- Cover dough with a clean tea towel, and let rest 5 minutes (the dough might feel very sticky, but will come together after 10 minutes resting time).
- After 5 minutes, knead gently for about 30 seconds (dough will come together nicely).
- Oil/grease large bowl (I just use the same stainless steel mixer bowl to rise in).
- Place the dough in bowl to rise until doubled (approximately 1-1/2 hours, or could take shorter or longer time).
- Remove the dough, and punch down.
- Shape into desired shapes, and let rise once again for approximately 40 minutes, or until double.
Nutrition Facts : Calories 3475.4, Fat 80.9, SaturatedFat 46, Cholesterol 398.4, Sodium 2949.3, Carbohydrate 597.1, Fiber 19.4, Sugar 119.1, Protein 83.9
KITTENCAL'S RAISIN STICKY BUNS
You may definately use your own favorite sweet dough recipe for these buns I use my recipe#121574 --- raisins may be replaced with nuts if desired --- you may use two 9 or 10-inch round metal cakes pans in place of the 13x9-inch but you will need to divide the syrup mixture between the two pans and place 6 rolls in each pan --- for pan greasing see my recipe #78579
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 1h5m
Yield 12 rolls
Number Of Ingredients 11
Steps:
- Lighty grease a metal 13 x 9-inch baking pan.
- Prepare sweet dough recipe as directed.
- In a small bowl mix together 1/2 cup white sugar, 1/2 cup brown sugar, cinnamon and ginger powder; set aside.
- While the dough is rising prepare the syrup by combining all syrup ingredients in a small saucepan; heat over medium heat stirring with wooden spoon until butter is melted and the sugar has dissolved; pour HALF of the syrup mixture into the bottom of the baking dish, spreading out with a spoon to cover evenly; set aside the remaining half to drizzle on top of buns later.
- When the dough has finished rising punch dough, remove from bowl onto lightly floured surface; cover dough and let rest 5 minutes before rolling out (this will allow for easier shaping and rolling).
- Roll out into a 12 x 8-inch rectangle (does not have to measure exactly).
- Spread 1/2 cup softened butter over the dough, then sprinkle with prepared sugar/cinnamon mixture evenly over the butter.
- Scatter the raisins over evenly.
- Roll up dough jell-roll style starting at the long side, then pinch dough together along the top to seal.
- Using a serrated knife cut into 12 even slices.
- Place the slices cut side down on top of the syrup (3 across the pan and 4 down).
- Drizzle the remaining syrup of the top of each slice of dough.
- Cover with a clean tea towel and let rise for 30-50 minutes or until doubled (the rising time will depend on what dough recipe you are using and the temperature of the room).
- Bake in a 375°F oven for about 25 minutes or until golden brown.
Nutrition Facts : Calories 373.1, Fat 12.9, SaturatedFat 8.1, Cholesterol 33.9, Sodium 142.3, Carbohydrate 69.1, Fiber 0.8, Sugar 52, Protein 0.6
KITTENCAL'S CHINESE CHICKEN BALLS WITH SWEET AND SOUR SAUCE
Don't bother ordering Chinese chicken balls make these at home they are just as good if not even better and the sweet and sour sauce is the same as what is served at your Chinese restaurant!-- these are a great weekend snack or can be served as appetizers, if you want some extra flavor to you chicken batter feel free to add in some garlic or onion powder or spices of choice --- this makes a large amount so you may want to reduce the chicken ball batter amount by half (using 4 chicken breasts) --- NOTE: the sauce recipe is one you may have to make a few times before you get the consistancy and sweetness to your liking, 1 cup white sugar and 1/2 cup lightly packed brown will give you a sweet sauce you may reduce the white sugar amount by a few tablespoons
Provided by Kittencalrecipezazz
Categories Lunch/Snacks
Time 30m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- To make the sweet and sour sauce sauce; in a saucepan combine the first 5 ingredients until combined.
- In a cup or bowl whisk the cold water or pineapple juice with cornstarch until smooth and well blended, then whisk vigorously into the ketchup mixture; bring to a boil stirring or whisking constantly over medium-high heat until bubbly.
- Reduce the heat to medium-low and continue simmering and mixing until thickened (be patient the sauce takes a few minutes to thicken up) remove from heat and allow to sit at room temperature while making the chicken balls or you may cool to room temperature then refrigerate until ready to use (I prefer the sauce at room temperature).
- To make the chicken balls: in a large bowl combine flour, cornstarch, baking powder, baking soda, garlic powder; add in water and sesame oil; whisk vigorously until smooth.
- Add in chicken pieces; using clean handsand mix until well coated.
- Heat oil in a deep-fryer or Dutch oven to 375 degrees.
- Carefully dip the battered chicken pieces in hot oil and fry until golden brown (about 3-4 minutes).
- Remove to a paper towel.
- Sprinkle with seasoning salt immediately after frying if desired.
- Serve immediately with sweet and sour sauce.
- Delicious!
Nutrition Facts : Calories 555, Fat 14.2, SaturatedFat 4, Cholesterol 92.8, Sodium 714.4, Carbohydrate 73.1, Fiber 0.7, Sugar 42.9, Protein 32.3
KITTENCAL'S BUTTERY CUT-OUT SUGAR COOKIES W/ ICING THAT HARDENS
You will not find a better sugar cookie anywhere you search, this will most likely be the only sugar cookie you will use, not only are these cookies buttery delicious, the dough is an absolute dream to work with, it rolls out easily and is easy to handle, also the cookies hold their shape when baked something many sugar cookies do not do --- make as many different colors as desired in separate bowls with the icing, the cookies must be completely cooled before icing --- plan ahead the dough must be chilled for at least 2 hours before rolling -- since these are topped with icing they are not a sweet cookie if you want a sweeter taste then increase the sugar amount
Provided by Kittencalrecipezazz
Categories Dessert
Time 2h4m
Yield 35-40 serving(s)
Number Of Ingredients 14
Steps:
- For cookies; in a large bowl combine butter with sugar, eggs, vanilla and almond extract; beat using an electric mixer on high speed until light and fluffy.
- In another bowl combine the flour with baking powder, baking soda and salt; gradually stir into the butter mixture until well blended.
- Cover bowl with plastic wrap and chill for 2 hours.
- Set oven to 400°F.
- Line cookie sheets with parchment paper (do not grease cookie sheets use parchment paper only).
- On a very lightly floured surface roll out the dough into about 1/4-inch thickness.
- Cut into desired shapes using cookie cutters.
- Place cookies 2-inches apart on cookie sheet.
- Bake 4-6 minutes.
- Remove cookies to wire racks to cool completely before icing.
- For the frosting; in a small bowl mix the confectioners sugar with milk (start with 1-2 tablespoons, you will likely need more milk for the perfect spreading consistency).
- Beat in corn syrup and almond extract until the icing is smooth and glossy (if the icing is too thick add in a small amount more of corn syrup).
- Divide into as many separate bowls as you wish for different colours.
- Add in food colouring until desired intensity is achieved.
- Paint the icing over the cookies using a brush, or dip edges of cookies into icing.
- Allow to set on waxed paper.
KITTENCAL'S PIZZA DOUGH
This recipe is written to be prepared on a heavy-duty stand mixer although it may also be made by hand successfully. This is one of my favorite pizza dough recipes it produces a tender crust with lots of flavor. I have tryed many over the years, but this recipe is the one that comes close to a pizza restaurant-style crust, well for me anyway! The Italian seasoning and Parmesan cheese are only optional I like to add in both for flavor, the prepared dough may be covered and refrigerated for 24 hours *after* punching down or may be frozen to be used later --- see my recipe#65641 *or* recipe#232188
Provided by Kittencalrecipezazz
Categories Yeast Breads
Time 1h55m
Yield 1 large pizza
Number Of Ingredients 9
Steps:
- Proof the yeast with 1 cup warm water and 2 teaspoons sugar for 10 minutes until foamy.
- Meanwhile in the stainless steel mixing bowl, add in all-purpose and bread flour flour 2-3 tablespoons olive oil, salt, grated Parmesan cheese and Italian seasoning (if using).
- When the yeast is proofed add to the mixing bowl along with 1/2 cup warm water.
- With kneader blade attached to the stand mixer, begin mixing ingredients for about 1 minute, adding in more all purpose flour as needed (1 tablespoon at a time).
- Continue to knead dough (for about 8-10 minutes) to create a smooth, semi-stcky dough that holds around the kneader blade (adding in more all-purpose flour as needed, but don't add in too much flour!).
- Stop machine, cover bowl with a clean tea towel, and let rest for 10 minutes, (this is important!).
- Remove dough to a lightly-floured surface, and knead gently for about 20 seconds, the dough will come together nicely.
- Place the dough into a well-oiled bowl (I just use the same bowl).
- Cover with plastic wrap or a clean tea towel in a warm place for 60 minutes until dough has doubled in size.
- At this point, you can cover the bowl tightly with plastic wrap and rise the dough overnight in the fridge.
- Punch down and remove from bowl, separate the dough in half for two smaller pizzas or leave in one piece for an extra large pizza.
- Cover the dough and let rest for 5-8 minutes (this will allow for easier shaping).
- Roll the dough out with a rolling pin on a floured surface into a circle, and place on a pizza pan coated with non-stick spray.
- Trim the dough that is hanging around the edges (I use a pizza cutter for this).
- Spread with pizza sauce and then shredded cheese, then top with favorite toppings.
- Bake as desired.
Nutrition Facts : Calories 2280.2, Fat 48.7, SaturatedFat 8.2, Cholesterol 8.8, Sodium 4826.3, Carbohydrate 393.8, Fiber 15.4, Sugar 9.8, Protein 58.9
KITTENCAL'S SOFT SUB ROLLS RECIPE - (4/5)
Provided by Addie
Number Of Ingredients 9
Steps:
- 1. Prepare a heavy-duty stand mixer fitted with a kneader attachment. Place about 3-1/2 cups flour in the bowl. Melt the shortening in the microwave; add to the bowl with the flour. 2. In a measuring cup, measure out 1 cup milk, then add in 4 tablespoons sugar and the salt; heat until quite warm in the microwave, stirring to dissolve the sugar and salt. Pour the milk into the bowl with the melted shortening and flour; cover the bowl with a towel to keep ingredients warm. 3. Proof the yeast in a 3/4 cup warm water with 1 teaspoon sugar for about 8-10 minutes or until foamy. After proofing, add to the bowl and start kneading for about 3-4 minutes, then add in more flour as needed to create a soft semi-sticky dough, knead about 8 more minutes until smooth. 4. Place the dough on a very lightly floured counter or board; let rest for 5-10 minutes, covered with a clean tea towel. Grease a large bowl, then place the dough into bowl to rise in a warm place for about 50-60 minutes (because of the amount of yeast, the dough should take a shorter rising time in a warm place). Punch down dough. 5. Cut into pieces (I usually cut into 6 pieces), and shape large balls. Let dough balls rest for about 4 minutes (or just enough time to make shaping easier). Shape the dough into desired length for buns. 6. Sprinkle a large cookie/baking sheet with cornmeal, or lightly grease with cooking spray. Place the long pieces of dough on a baking sheet (shape once again if you need to). 7. Cover and let rise for about 25 minutes, or until doubled. Set oven to 375 degrees. Bake for about 22-25 minutes, or until dark golden brown. Note: If desired after the second rising and just before baking, beat one egg white with 1 teaspoon cold water, then brush on buns and sprinkle with sesame seeds. ~*~*~*~*~*~*~ REVIEWS: Great sub/sandwich roll recipe! I used our leftover bun for garlic cheese bread, and it was fabulous! The dough is so supple, and the finished product is slightly sweet - delish! There were great! I used them to make roast beef dip sandwiches and they were just perfect served fresh and hot. Easy to slice too! Thanks, Kittencal. This recipe was easy to work with and the buns tasted great. I made into 8 instead of 6. Have been wanting to make sub rolls, and this recipe was a success. Thanks so much. My son had his bologna and cheese with mayo (I know, I know but it's the only thing he will take for lunch right now) sandwich on these every day this week. I sliced and froze them after baking and made his sandwich each morning with the frozen bread. Thawed by lunch, but stayed cold and didn't get soggy. Thanks so much! For someone such as myself that is not experienced with working with yeast, I would say that this is a wonderful bun recipe, with easy to follow directions. I made this by hand, and the buns turned out so light and airy, I do believe I will keep making this recipe for a long time to come. Thanks! EXCELLENT!!!!!I don't know what else to say! These were so easy. The dough is like a dream, so soft and supple. They baked up beautifully. I put some poppy seeds on a couple, sesame on a few, and I am so happy with this recipe! Thanks, Kittencal! My DH was wanting his sandwiches on BIG buns and I have been looking for the perfect bun recipe so I tried these...WOW. I've found that recipe. They came out so soft, BIG, and chewy, with that lite and slightly crispy crust. I made 6 but let them rise an extra 1/2 hour(I think the room they rose in was a little too cold for them.). They were so light. Just the way we all like them.
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