butter cream cake decoration
#shorts #short #shortvideo
Valerie Bertinelli's Homemade Pretzel Buns with Butter & Ham | Valerie's Home Cooking | Food Network
Valerie uses some French inspiration to upgrade the traditional ham and cheese sandwich!
Subscribe to #discoveryplus to stream more episodes of #ValeriesHomeCooking:
Get the recipe ▶
Subscribe to Food Network ▶
Valerie Bertinelli is more than a successful actress. She's a homegrown whiz in the kitchen. Influenced by family recipes, her cooking is easy and delectable. Join Valerie as she shares her passion for cooking delicious meals!
Welcome to Food Network, where learning to cook is as simple as clicking play! Grab your apron and get ready to get cookin' with some of the best chefs around the world. We'll give you a behind-the-scenes look at our best shows, take you inside our favorite restaurant and be your resource in the kitchen to make sure every meal is a 10/10!
Homemade Pretzel Buns with Butter and Ham
RECIPE COURTESY OF VALERIE BERTINELLI
Level: Intermediate
Total: 3 hr
Active: 45 min
Yield: 8 servings
Ingredients
1 1/4-ounce (2 1/4 teaspoons) packet active dry yeast
Kosher salt
4 tablespoons unsalted butter, melted plus 8 tablespoons unsalted butter, room temperature
3 1/4 cups unbleached all-purpose flour plus more for dusting
Coarse sea salt for sprinkling
1/2 cup baking soda
1 1/2 pounds thinly sliced French ham
2 cups arugula
6 ounces brie cheese, sliced
Directions
Add 1 1/2 cups of lukewarm water and the yeast to a large bowl and allow the yeast to sit until foamy, about 5 minutes. Whisk in 1 teaspoon of salt and 1 tablespoon of the melted butter. Add the flour and stir with a wooden spoon to combine. Once the dough is shaggy, but mostly holding together, turn it out onto a lightly floured surface. Dust your hands with flour and knead the dough for about 3 minutes, adding more flour as needed to prevent sticking. Form the dough into a ball and place back inside the mixing bowl. Cover with plastic wrap or a clean kitchen towel and leave in a warm, dry place to rise until the dough has doubled in size, about 1 hour. Punch the dough down once to release some of the air bubbles. Turn the dough out onto a very lightly floured surface and divide the dough into 8 equal pieces with a pizza cutter or a sharp knife. Form each piece into a ball, and place seam side down. Let rise, uncovered, for 10 minutes.
Meanwhile, line a rimmed baking sheet with parchment paper. Preheat the oven to 400 degrees F. Bring 12 cups of water and the baking soda to a light simmer in a large pot.
Submerge 2 to 3 dough balls at a time into the simmering water using a slotted spoon. Let them sit in the water for 10 seconds per side. Carefully remove each roll, making sure to drain off as much liquid as possible and place on the prepared baking sheet. Using a sharp knife, make an X on the top of each roll. Brush the remaining melted butter on the rolls and sprinkle with a generous pinch of sea salt. Bake until golden brown, about 25 minutes. Remove from the oven and let rest for 10 to 15 minutes before slicing.
To assemble the sandwiches: Slice each roll in half. Spread softened butter on each of the cut sides of the roll, using about 1 tablespoon of butter per roll. Delicately fold and layer ham on the bottom half of each roll. Top with brie and place about a 1/4 cup of arugula on top of the ham. Sandwich with the top buns.
Subscribe to our channel to fill up on the latest must-eat recipes, brilliant kitchen hacks and content from your favorite Food Network shows.
▶ FOOD NETWORK KITCHEN APP:
▶ WEBSITE:
▶ FULL EPISODES:
▶ FACEBOOK:
▶ INSTAGRAM:
▶ TWITTER:
#ValerieBertinelli #ValeriesHomeCooking #HomemadePretzelBunsWithButterAndHam
Valerie Bertinelli's Homemade Pretzel Buns with Butter & Ham | Valerie's Home Cooking | Food Network
Christmas Cookies - Cut Out Butter Cookies - Frosted Cookies - Sugar Cookies - The Hillbilly Kitchen
Christmas Cookies - Butter Cookies - Frosted Cookies - Sugar Cookies. These are the world's best Christmas cookies! They're soft and delicious and the cookie dough will keep in your refrigerator for weeks.
I've been making these for years and they've become a part of our Christmas. They're good with or without frosting. I use butter cream frosting because it's taste compatible and butter cream is a healthier choice than store bought frosting.
Ingredients:
4 cups - All purpose flour (Don't use Gold Medal flour, it's too coarse)
2 teaspoons - Baking soda
1/2 teaspoon - Salt
1 1/2 cup - Sugar
1 1/2 cup - Real butter
1/2 cup - Heavy cream
2 - Eggs
1 to 2 teaspoons - Real vanilla
Please stop by our Facebook page and watch a video or two. Thank you! The Hillbilly Kitchen on Facebook -
The Hillbilly Kitchen Teespring Store – Tees, Hoodies, Mugs, Bags and more -
The Hillbilly Kitchen Verses and Vittles: Down Home Country Cooking -
Business inquires:
The Hillbilly Kitchen
P.O. Box 243
New Tazewell, TN 37824
thehillbillykitchen@yahoo.com
#PutGodFirst #TheHillbillyKitchen #CountryCooking #VersesAndVittles #HomeCooking #SouthernCooking #Recipe #VideoCookingTutorial #Cooking #Food #Foodie #HowToCook #HowToMake #MomsCooking #GrandmasCooking #GrannysRecipes #OldFashionedCooking #OldTimeCooking #ComfortFood #StruggleFood #BestRecipe #Yummy #DeliciousRecipe #Tasty #BudgetRecipe #EasyRecipe #SimpleCooking #NoFailRecipe #BeginnerCookTutorial #RealFood #SimpleRecipe #QuarantineCooking #HeirloomRecipe #100YearOldRecipe #Frying #Baking #SundayDinner #PotLuck #ChurchDinners #CookingTipsAndTricks #DepressionCooking #buttermilk #Cookies
How to Can Grape Butter
Grape butter is a great way to use up Concord grapes from a farmer's market or your own yard. Mixed with equal parts sugar and placed in a quick water bath, this butter will be perfect all year!
PRINT the recipe:
SUBSCRIBE for more great videos!
Like my page on Facebook:
Visit my website:
Check me out on Instagram:
----------
INGREDIENTS
- 6 cups Concord grapes, picked from the stem and washed
- 6 cups sugar
INSTRUCTIONS
Combine grapes and sugar in a heavy-bottom kettle and bring to a boil, stirring occasionally.
Continue boiling until the mixture is at a rolling boil (a boil that cannot be stirred down) and boil for 20 minutes.
After 20 minutes, remove from heat and push through a cone strainer with a paddle. Work through strainer leaving pulp and seeds behind.
Fill prepared jars, wipe off, and place on lids and rings.
Place in the waiting water bath for 10 minutes.
Remove from water bath and let cool for 24 hours before removing rings and storing.
#grape #grapebutter #grapejam #jam #jelly #canning #preserving
12 Days of Christmas COOKIES- Day 5 ~ Orange Butter Cookies with Ganache~
Today's cookie is an Orange Butter cookie with ganache. Trust me they are good! I actually liked them even better the next day. Don't skimp on the filling... I should have put more in mine :)
Chocolate Orange Butter Cookies:
The Joseph Joseph rolling pin:
Microplane:
Happy Heavenly Birthday Mom ❤️ - Koulourakia - Greek Egg & Butter Cookies / Dirt and Dish
These are a traditional Greek egg and butter based cookie flavored with vanilla and orange. They are typically served on Greek Easter but because of their popularity they are made year round. There are so many variations of the recipe. I've seen cream or half and half substituted for the milk, some melt the butter first or substitute olive oil, some add lemon instead of orange flavors, some omit both and just use the vanilla as the flavor. Some add sesame seeds on top of the egg wash just before baking. Try all variations and see which you prefer the most. Let me know how you do it so I can try it too. I love learning new ways to try.
Koulourakia
Ingredients:
2 sticks unsalted butter, room temperature
1 ½ cups sugar
4 eggs
1 Tbsp. vanilla
Zest of 2 oranges
1 Tbsp. orange blossom water (optional - if using lemon instead of orange omit this)
1 ½ Tbsps. baking powder
½ cup milk
4-6 cups all-purpose flour
Sesame seeds (optional)
Egg wash:
2 egg yolks
1 Tbsp. water
Directions:
Preheat oven to 400 degrees and place rack in the center of the oven. In the bowl of a stand mixer combine the butter and sugar and beat on medium speed until creamy and the sugar has dissolved, about 10 minutes. Scrape down the sides of the bowl a few times to ensure everything is mixed.
Add the eggs, one at a time allowing each egg to be incorporated before adding the next one. Scrape down the sides of the bowl to ensure everything is mixed. Then one at a time, add the vanilla, orange zest and orange blossom water allowing time for each to be well blended before adding the next ingredient. Warm the milk to a lukewarm temperature (15-30 seconds in the microwave works for me) then add the baking soda and stir until frothy. (My mom would add these 2 together sometimes and other times she added them separately into the dough. I showed the combined method but either way works). Add to the dough and combine until evenly blended. (If the dough looks a little curdled or lumpy don't worry, it will tighten up with the addition of the flour).
Put the mixer on low speed add the flour a cup at a time until its combined and the dough doesn’t stick to your fingertips. This all depends on the humidity level of your kitchen. (Sometimes I’ve used 4 ½ cups flour, other times it’s been 5 ½ cups). Place the dough in the refrigerator to chill for 20-30 minutes.
To form the cookies, take a piece of dough and roll it in your hand to form the shape and size of a golf ball then roll it out to a 6-7 inch long strip. Form any desired shape you like such as the traditional twist and S shape or into braids or rings. Place on a parchment paper lined baking sheet about 1 ½ inches apart.
Mix the egg yolks and water in a small bowl and brush the tops of the cookies with the egg wash just before baking. Bake in the center rack position about 15-18 minutes or until the cookies turn a golden color and begin to brown slightly underneath. (A good rule is check the first batch of cookies after 15 minutes and then again every couple minutes until they reach that golden color, that way you know how long to bake the remaining batches. Remove from the oven and transfer to a wire rack to cool. Store in an airtight container for a week or two. You can freeze the cookies just make sure they are completely cooled and in a freezer proof container/bag. Makes about 4 dozen cookies.
Follow me:
Facebook:
Instagram:
YouTube: youtube.com/@dirtanddish
TikTok: tiktok.com/@Dirt and Dish
Twitter:
Email - dirtanddish@gmail.com