Challah: Apple Cinnamon Pull-Apart Recipe

I was watching The Chew and Challywood Jewish Bakery in California was featured on the show. Some of the Challah’s were the traditional braided variety; however, the one that caught my eye was the Apple Cinnamon pull-apart Challah.

I went on the search for the recipe to make a Challah. Most of the dough recipes were very similar, it was the way they were assembled or topped, that made the difference.

Some of the apple cinnamon Challah recipes seem a tad complicated; therefore, I used the recipe in my bread machine book and tried mimicking what I remembered Challywood saying about their apple cinnamon pull-apart recipe. Of course, Challywood did not give out their recipe so this is just a simulation of the real thing.

Ingredients for making an Apple Cinnamon Pull-Apart Challah:

• 2 Eggs at room temperature; plus enough water at 80 degrees F to make 1 ½ cups
• 2 tsp yeast
• ¼-Cup oil
• 2 Tbsp sugar
• 2 tsp salt
• 4 ½ Cups bread flour 

Topping:

• Apples; diced
• Cinnamon and sugar

Glaze:

• 2 Egg yolks
• 1 Tbsp water

Instructions for making an Apple Cinnamon Pull-Apart Challah:

1)    Using a bread maker, add the ingredients in the order listed. Set it to dough and let it go. It will take over an hour to mix and rise.

2)    Punch it down and transfer to a flour or oiled surface. I could not remember how many balls they had so I divided mine into 12 balls. Attempt to make the balls the same size, however, if they are not; do not fret.

3)    Liberally place apple chunks between each ball and even a few under and on top of them. Sprinkle with sugar and cinnamon, the amount you use is up to you.

4)    Place the pan in a warm humid place and allow the balls to double in size. Dab with the egg yolk glaze and place in a preheated oven set at 350 degrees.

5)    Bake for 25-30 minutes.

                            

The Chew: Mock Velveeta Cheese Recipe

I do not always get to watch The Chew, however, I do like the ideas they come up with. While watching this The Chew episode, the talk was the shortage of Kraft’s Velveeta Cheese on the east coast. The question that I had, Carla Hall also had; why the east coast? Does that mean the rest of the states do not eat Kraft’s Velveeta Cheese?

I have to admit, I have not purchased Velveeta for years; however, at Rentown, one of the local Amish stores, we noticed they had bulk Velveeta. It was approximately a 10 lb chunk. We laughed at the thought of such a big chuck. I am thinking now, I should have bought one as it does make great Mac and Cheese.

The ingredients for making Mock Velveeta Cheese:

·       1 cup boiling water

·       6 tbsp powdered milk

·       1/4 oz powdered, unflavored gelatin

·       1 lb shredded Cheese; equal parts of Colby Jack/Cheddar/Swiss

    Instructions on making The Chews Mock Velveeta Recipe:

1.  Michael Symon took 1-cup boiled water and poured it into a blender. He then dissolved the powder milk and clear gelatin in it and whipped it up.

2.   Add the shredded cheese to the hot mix; blend it until smooth and immediately pour it in your mold.

3.   Michael discovered the crew at The Chew made a batch and allowed it to cool and it set up in the blender. Oops, even professionals have malfunctions.

I am going to try this Mock Velveeta Recipe soon as I do love homemade Macaroni and Cheese.                            

Chicken and Cauliflower Poppers

I love getting recipe ideas from Facebook, family and by watching The Chew. Last week Daphne Oz made Chicken and Cauliflower poppers. I did modify the recipe a touch to fit our family Daphne used fresh parsley where as I have an abundance of oregano from the garden and I like it so much better than parsley. The second substitution was a sweet onion from the garden replacing the scallions she used. Last but not least, instead of grinding chicken I used already ground turkey I had in the freezer.

 

I wanted to make the chicken and cauliflower poppers Friday night for supper without telling my husband what they were as I wanted an honest reaction for the new recipe. Well, it was well received and he almost did not leave me any. 

 

Not frying all the poppers I refrigerated the remaining mixture thinking it would make an easy meal Sunday after church or even Monday evening. The hubby liked the poppers so much; he requested I fry up the rest tonight. With the chicken cauliflower poppers we had Kale chips for a delicious supper.

 

Ingredients to make chicken and cauliflower poppers:

 

• 1 small head cauliflower; cut into florets
• 1 small sweet onion; chopped
• 3 tablespoons oregano; dried
• 1 clove garlic
• 2 teaspoons soy sauce
• 1 pound ground chicken or ground turkey
• salt and black pepper
• oil; for frying

Instructions to make chicken and cauliflower poppers:

 

1.     Using a food processor, combine cauliflower florets, onions, oregano, garlic and soy sauce; puree until a chunky paste forms.  Add the ground chicken or ground turkey, salt and pepper and pulse until the mixture has evenly combined.

2.     Heat enough vegetable oil to cover a medium sauté pan over medium high heat.  Using a tablespoon, scoop the meatballs into the pan being sure not to crowd the pan.  Cook on each side for 4-5 minutes.

3.     Serve with your favorite dipping sauce.

 

http://abc.go.com/shows/the-chew/recipes/chicken-and-cauliflower-poppers-daphne-oz

We loved the chicken and cauliflower poppers, serve them up for your family, it's even a great super bowl party recipe, they will love them.

                                   

Cinnamon Raisin Bread

 I have been baking for Christmas and wanted bread or something easy to grab for breakfast. I had originally thought I would make Challah bread either in a round pan or the braided version.

 As I was searching for that recipe I found the recipe for Cinnamon Raisin Bread. It smelled so good and I wanted to cut into it but I haven't. Instead I froze it so break out next week. My husband mentioned icing for the bread so I may do that too.  Either way this bread will definitely be good with apple or peach honey.

Ingredients to make Cinnamon Raisin Bread:

• 2 eggs at room temperature and enough warm water to equal 1 cup
• 2 ½ tsp yeast
• 2 tbsp Oil
• ¾ tsp cinnamon
• 1 tbsp brown sugar
• 1 ½ tsp salt
• 3 to 3 ½ cups bread flour
• ½ cup raisins
• ½ cup nuts; optional

Instructions to make Cinnamon Raisin Bread:

1. I use a bread maker to mix; as it is mixing, you can see if the 3 cups of flour is enough or if you need to add a tad more. Let the bread rise, it will be double the size.
2. Spray one loaf pan with a vegetable spray, and let the bread rise again.
3. In a preheated oven, bake the cinnamon raisin bread at 350 degrees Fahrenheit for 35 minutes.

Technically it is not even winter, however, the weather has been so cold, trying a new bread recipe and heating the oven sounds good. Keeping out of it while hot will be the toughest part.

I love watching The Chew, they have such good recipes. The whole Chew crew is fun to watch while they show the world how to make fantastic recipes.

         

Kraft Velveeta Cheese Shortage

An Amish family headed to the same store we are headed to.

Do you like Kraft’s Velveeta cheese? Are you concerned about the so-called shortage? I like it but personally have not purchased it in a long time. We tend to purchase Co-Jack, Muenster, Colby, Mozzarella cheeses at the local Amish stores.

On occasion, we will splurge and buy Cheddar, smoked cheddar/Swiss and even baby Swiss cheese. If you are like us, you will not have to worry about the Kraft Velveeta shortage; simply try The Chew’s Mock Velveeta Cheese Recipe.