It'S a BaKiNg FrEnZy...

Are you ready for a carb OVERLOAD? 

I went to a great cooking class last night and brought home some fabulous recipes. I've decided to bake, bake, bake in the kitchen today because I have sick kids, yet again,  and nothing better to do.

 So, here's what's on the agenda for today.

BBQ Chicken Pizza

Crust:

2 T. yeast

3 C. warm water

2 T. honey

2 t. salt

2 T. malt

7 ½ C. flour

 Soften yeast in warm water. Mix in salt, malt and honey. Add 4 cups flour and mix until smooth. Knead in remaining flour one cup at a time.

Divide dough in half. Use half for pizza and half for breadsticks.

BBQ chicken Pizza:

Barbeque 3 chicken breasts. Cut into bite size pieces. Spray a large jellyroll pan with pam. Sprinkle with corn meal. Fit dough to pan (if this is difficult, let dough rest for 5 minutes).  Spread dough with BBQ sauce. Top with 1 lb. grated parmesan cheese. Top with chicken. Bake at 400 for 20 minutes.

Potato Rolls 

1 ½ C. warm water

1 pkg. or 1 ½ t. instant yeast

2/3 C. sugar

1 ½ t. salt

2/3 C. shortening

2 eggs

1 C. lukewarm mashed potatoes

7 -7 ½ C. flour

 Add wet ingredients, mix yeast with flour add 3 cups and then 1 cup at a time. Always add flour gradually, and keep dough as soft as you can handle it. Don’t use all the flour unless you need it.

Roll into balls and place on a jellyroll pan. Let rise until a little under double in size.

Bake at 400 degrees for 8-10 minutes or until browned to your satisfaction.

Baste melted butter on top of hot rolls. 

Coconut-Lemon Loaf

I found this picture and scrumptious recipe here with step by step instructions. I love this blog.

 1 cup granulated sugar

3 Tablespoons unsalted butter, melted

3 Tablespoons canola or vegetable oil

1-1/2 Tablespoons finely grated lemon zest

1 teaspoon lemon extract

1 teaspoon vanilla extract

1/4 cup milk

2 large eggs

3/4 cup buttermilk

2-1/2 cups all-purpose flour

2-1/2 teaspoons baking powder

1 teaspoon salt

1/2 cup (2 ounces) sweetened flaked coconut

 Coconut-Lemon Glaze

 1/2 cup confectioner's sugar

1 Tablespoon lemon juice

1 teaspoon melted butter

1/4 teaspoon lemon extract

1/4 cup sweetened flaked coconut

In a medium bowl, whisk together flour, baking powder and salt.  Set aside.

 In a large bowl, whisk together granulated sugar, butter, oil, lemon zest, lemon extract, vanilla extract and milk.

 In a small bowl, whisk eggs and buttermilk until evenly blended.

 With a wooden spoon, stir about a third of the flour mixture into the sugar mixture, then alternately add half of the egg mixture and half of the flour mixture, stirring after each addition just enough to blend.  Stir in coconut.

 Pour batter into a 9 x 5 loaf pan lined with parchment paper (or greased and floured).  Place in a 350 degree oven on the center rack for about 45 to 50 minutes or until a toothpick inserted in the middle comes out clean.

 When it comes out of the oven place pan on a cooling rack for about 15 minutes before removing the loaf from the pan.

 While it's cooling, make the glaze.

 For the glaze, combine confectioner's sugar, lemon juice, butter and lemon extract.  Whisk to blend.  The glaze should have the consistency of heavy cream.  If needed, add more sugar to thicken it or more lemon juice to thin it.

 When the bread has cooled, spoon the glaze evenly over the bread and immediately sprinkle the coconut over the top.

Enjoy!