Hawaiian Wedding Cake

Makes: About 20 (2-by-2-inch servings) / Preparation time: 15 minutes / Total time: 1 hour (plus cooling time)

CAKE
2 teaspoons baking soda
2 cups all-purpose flour
2 cups sugar
2 eggs
1 can (20 ounces) crushed pineapple with juice (reserve ¹⁄₃ cup drained pineapple for the frosting if desired)
2 teaspoons vanilla extract
2 cups walnuts
FROSTING
8 ounces cream cheese
½ cup confectioners’ sugar
½ stick butter or margarine
1 teaspoon vanilla extract

Lightly grease a 9-by-13-inch baking dish.

Preheat the oven to 350 degrees. In a large mixing bowl, combine the baking soda, flour and sugar. Add the eggs, pineapple (with its juice), vanilla and nuts; mix well.

Pour the batter into the prepared baking dish and bake 35 to 45 minutes. Remove from oven and cool.

To make the frosting: Beat softened cream cheese until fluffy. Add the confectioners’ sugar, softened butter and vanilla. Fold in the reserved¹⁄₃ cup pineapple if desired. Spread the whipped cream cheese mixture over the cooled cake. Cut into desired size squares.

From and tested by Susan Selasky for the Free Press Test Kitchen.

221 calories (28% from fat), 7 grams fat (4 grams sat. fat), 38 grams carbohydrates, 3 grams protein, 183 mg sodium, 37 mgcholesterol, 1 gram fiber.

Have a question? Contact Susan Selasky noon-3 p.m. Thursdays at 313-222-6432 or e-mail sselasky@freepress.com. Follow her @SusanMariecooks on Twitter.

Dutch Crunch Bread

Dutch Crunch Bread makes 2 large round loaves or 12 sandwich rolls

The recipe for the Dutch Crunch topping came from Rose Levy Beranbaum’s The Bread Bible. The recipe for the bread below came from The Bread Bible and an adaptation of a recipe found on bakingbites.com.

The recipe below is based on my experience. You can find the original pdf version here.

2 tablespoons active dry yeast
1/2 cup warm water
1 cup warm milk
3 tablespoons sugar
4 tablespoons oil (plus additional oil for greasing bowl during rising)
1 tablespoon salt
Up to 8 cups bread flour (or all purpose is ok too)

Directions:
1. In a large mixing bowl, combine yeast, water, milk and sugar. Stir to dissolve and let sit for about 5 minutes (The mixture should start to bubble or foam a bit and smell yeasty).
2. Add in oil, salt and 4 cups of flour. Using a wooden spoon, mix until the dough comes together.
3. Add remaining flour a quarter cup at time until the dough pulls away from the sides of the bowl and the dry flour is picked up from the bottom and sides. If it puddles and sticks all over the sides once the flour is picked up, continue adding flour in increments. At this point, I had added only 2 cups of flour after the original 4.
4. Turn out onto a generously floured surface and knead for several minutes. As you knead, sprinkle flour over the dough and knead it into the dough. Add flour to the counter as the sticky dough picks it up. As soon as the dough isn't sticking to the counter or your hands and it's smooth and springy, stop kneading. I used an additional 1 cup of flour for this step.
5. Place in a lightly greased bowl and cover with plastic wrap. Let rise for 1 hour, or until doubled in size.
6. Once the dough has risen, turn it out onto a lightly floured surface and divide it into desired portions. Shape each into a ball or loaf and place on a parchment-lined baking sheet (try not to handle the dough too much at this point). You won't be needing a bread pan. See below for tips on shaping round loaves and rolls.
7. Cover with a clean towel and let rise while you prepare the topping.
8. Coat the top of each roll or loaf with the topping as described below.
9. Once you’ve applied the topping, bake in a preheated 375ºF oven for 25-30 minutes, until well browned. Rotate pans half way through if you need to bake them on the top and bottom racks. Increase browning by baking closer to the top of the oven. Let cool on a wire rack before eating.

Dutch Crunch (Tiger Bread) Topping for 2 large loaves or 12 rolls (you won't use it all)

Can be used on any kneaded yeast bread dough.

2 tablespoons active dry yeast
1 cup warm water
2 tablespoons sugar
2 tablespoons oil
½ teaspoon salt
1½ cups rice flour (white or brown; NOT sweet or glutinous rice flour-increase by 1 cup or more for homemade rice flour)
Several drop of very toasty sesame oil (optional)
1/2 to 1 teaspoon Marmite (optional)

Directions:
1. Combine all ingredients in a large bowl and beat with a whisk; beat hard to combine. The consistency should be like stiff royal icing – spreadable, but not too runny. Mine was the consistency of a thin honey. Add more water or rice flour as necessary. Let stand 15 minutes.
2. Coat the top of each loaf or roll with a thick layer of topping. Spoon the topping onto the top of the dough and guide it around as it drips over the sides. You should err on the side of applying too much topping – a thin layer will not crack properly. Do not let too much topping pool up at the bottom of your dough, as it will create a hard dark foot and too much crunch on the bottom of your bread.
3. Place the rolls directly into the oven after applying the topping.
4. When baking, place pans on a rack in the center of the oven and bake your bread as you ordinarily would. The Dutch Crunch topping should crack and turn a nice golden-brown color.

Notes:
For my sandwich rolls, I used topping without the added sesame oil and Marmite first, then applied a cross shaped glaze of the darker topping. My large round loaf is glazed entirely with the darker topping. You can see this in my 3rd photo.

To create a nice round loaf or sandwich roll: With your dough on a lightly floured counter, cup your hands on the sides of the dough. Gently pull the dough underneath itself while rotating the dough clockwise. You will see the top of the loaf stretch smooth and it will create a nice rounded shape as you stretch and rotate. You don't want to tear the top and you don't want the folds to show on the sides. Keep any little folds under the loaf or roll, and stop pulling when the loaf has the height that you want and is round, smooth and tight.

Good luck with your own Dutch Crunch experience! It's a beautiful bread that I hope you try and love!

Enjoy!

Million Layer Bars

INGREDIENTS (CRUST)
1 1/2 cup pretzel crumbs
1 1/2 cup graham cracker crumbs
1/2 cup white sugar
9 ounces unsalted butter, softened

INGREDIENTS (LAYERS)
1 cup sweetened flaked coconut
1 cup finely chopped pecans
1 cups semi sweet chocolate chips
1 cups butterscotch chips
1 1/2 cups mini pretzels
1 1/2 cup roughly chopped salted potato chips
1 cup salted caramel sauce (recipe below)
1 1/2 cup crumbled shortbread
1 1/2 cup roughly chopped corn flakes
1 cup melted semi sweet chocolate
1 14-ounce can sweetened condensed milk

DIRECTIONS
Adjust an oven rack to the lower-middle position and preheat to 350 degrees F. Spray a 9x13-inch baking pan with non-stick spray. Line the pan with two overlapping pieces of parchment paper, leaving overhang to act as handles for lifting the bars out of the pan. Spray with non-stick spray.

To make crumbs for the crust, just pulse some pretzels in the food processor until fine. Remove, and pulse the graham crackers. Measure and combine crumbs, 1/2 cup sugar, and butter in the food processor until one event texture; press on bottom of a 9 x 13" baking dish.

Spread the coconut on a baking sheet and bake until the outer flakes just begin to brown, about 4 minutes. (Keep a close eye on it -- coconut can go from slightly browned to burnt in a matter of seconds.) Set aside.

In order, sprinkle the pecans, chocolate chips, butterscotch chips, pretzels, potato chips, salted caramel sauce, shortbread, cornflakes, melted chocolate, and coconut over the graham crumbs. Pour the condensed milk evenly over the entire dish.

Bake until the top is golden brown, about 25 minutes. Cool in the pan on a wire rack to room temperature, about 2 hours.

Remove the bars from the pan using the foil or parchment handles and transfer to a cutting board. Using a sharp knife or bench cutter, cut into 2 by 3-inch bars.

INGREDIENTS (SALTED CARAMEL SAUCE)
[NOTE] Makes 2 cups
1 cup white sugar
4 ounces unsalted butter
3/4 cup heavy cream
1 teaspoon vanilla extract
1/2 teaspoon kosher salt

DIRECTIONS
For the caramel sauce, heat the sugar in a saucepan over medium heat, until the sugar turns golden.  Stir until all of the sugar is dissolved and just starting to turn a lovely amber color.  

Turn heat to low, add the butter, and stir to combine.  Careful, it'll foam up. Then add the heavy cream, vanilla extract, and salt stirring to combine. You'll cook the sauce for about 5-10 minutes, until it comes together. It'll take quite a bit of stirring!

Pour the caramel into a glass jar, let it come to room temperature, and store in the fridge for up to two weeks. Pour over everything and anything!

THE Best Crusty Bread (Dutch Oven)

Pinch It!

Serves:	12 or depending on how the loaf is sliced
Prep Time:	10 Min
Cook Time:	45 Min
Cooking Method:	Bake

Ingredients

3 c	bread flour
1 tsp	active dry yeast
1 tsp	salt
1 1/2 c	water, warm

Directions  (make sure you read all the notes to this.....might want to incorporate some changes to the ingredients, timing, temp., etc)

1

 Whisk flour, yeast and salt in a 3-4 quart bowl with a tight fitting lid. I like to use my trusty Tupperware. If you don't have a bowl w/lid use plastic wrap on a bowl. Add the water and stir with a wooden spoon until the dough is mixed well. The dough will be quite sticky and shaggy looking, but that's OK. Cover the bowl and set aside for 12-18 hours,(up to 24) overnight is fine.

2

 Preheat oven to 425 degrees. Place a cast iron Dutch oven with the lid into the oven while preheating and heat the pot/lid for 30 minutes. Meanwhile, scrape the risen dough from the bowl onto a heavily floured surface. (Dough will still be very sticky.) With floured hands, gently shape the dough into a round loaf, making sure there's enough flour on the surface so dough doesn't stick. let the dough just sit there until you're pot is preheated.

3

 Take the hot pot from the oven and gently place the dough into the pot. Cover with the lid and return to the oven and bake for 30 minutes. Remove the lid at that time and return the pot to the oven for another 10-15 minutes. Gently shake the loaf onto a cooling rack and enjoy the beautiful aroma. Give it a chance to cool before cutting into the loaf.

Extra Notes:

This is super easy. I use a Tupperware bowl & lid to raise the dough and do it overnight. It just sits on the counter top for 12-24 hours, no need to refrigerate or keep a constant warm temp. It doesn't need sugar as the active dry yeast has so many hours to rise. The dough will have the consistency of a thick brownie batter. When you're ready to bake, preheat your Dutch oven in your stove oven for 30 minutes. I turn on my stove, pop in the dutch oven & lid and then dump the shaggy-looking dough onto my well-floured pizza peel. (Saves having to clean up the counter top.) Flour your hands and shape the dough into a round loaf and let it rise for the amount of time your pot is getting hot. I don't grease the pot and gently place the dough into the pot, cover it and put it in the hot oven. 
I've seen recipes on JAP and other sites where the bakers use other types of flour, like rye, and add-ins like rosemary or raisins. They also use enameled Dutch ovens or pots with lids that can withstand the 450 degree heat. My Dutch oven I bought from ABC Warehouse (an appliance and electronics store here in town)and is just your plain, no nonsense cast iron. I didn't want to spend $50 + on a pretty enameled pot like you see at Bed Bath & Beyond or like a Paula Deen product. I paid $20 for mine. If you look in the camping depts. in some stores you can probably find something that'll work for you. Have fun and let me know how your breads turn out :)

Extra Notes

Hi Lilian, I baked off a couple of loaves yesterday too. Made one with a cup of rye flour (& 2 c. bread flour) and added caraway seed and some minced dried onion. Then other I used 1 c. semolina flour for 1 c. of the bread flour and sprinkled sesame seed on top before baking. They both turned out well. I agree on the salt, I think another 1/2 tsp would do it.
I fell in love with this recipe because of the texture inside and out.

Claudia Green's Big Ma Ma Sweet Potato Pie

Makes: Two 9-inch pies, 8 generous servings each

Ingredients

■ 2 pounds sweet potatoes, cooked and mashed (about 2²⁄₃ cups)
■ 1¾ cups sugar
■ ½ cup brown sugar
■ ¼ cup melted butter, cooled
■ 1 teaspoon ground cinnamon
■ 1 teaspoon nutmeg
■ ¾ teaspoon mace, divided
■ 4 large eggs
■ ¾ cup evaporated milk
■ 2 teaspoons vanilla
■ Two unbaked deep-dish 9-inch pie shells

Directions

Preheat the oven to 350 degrees.

In a large bowl, combine all of the filling ingredients; mix well. Evenly divide the mixture between the pie shells.

Bake 55 to 60 minutes or until a wooden pick inserted in the centers comes out clean. Remove and cool.

Variations: Place 1 cup of apple pie filling on the bottom of the pie crust, then top with the sweet potato filling.

■ Make a meringue and place it on top of the pie the last 10 minutes of baking.

■ Add ½ cup crushed and well-drained pineapple to the filling.

■ Add ½ cup coconut to the filling.

■ Place a layer of marshmallows on the bottom of the crust, then top with the filling.

From Claudia Green of Detroit. Tested by Cassandra Spratling for the Free Press Test Kitchen

362 calories (34% from fat), 14 grams fat (5 grams sat. fat), 55 grams carbohydrate, 6 grams protein, 197 mg sodium, 91 mg cholesterol, 63 mg calcium, 2 grams fiber

Penne with Vodka Sauce

Serves: 6 / Preparation time: 15 minutes / Total time: 40 minutes

Using crushed tomatoes will yield more sauce.

Ingredients

■ 1 tablespoon olive oil
■ 1 tablespoon butter
■ 2 cloves garlic, peeled, minced
■ 2 shallots, minced
■ ¼ to ½ teaspoon crushed red pepper flakes, or to taste
■ ½ cup vodka
■ 1 can (28 ounces) diced or crushed tomatoes
■ Sea salt and freshly ground black pepper
■ 16 ounces penne pasta
■ 1 cup heavy whipping cream or half-and-half, warmed
■ ½ cup shredded Parmesan cheese, divided
■ 2 tablespoons fresh chopped flat-leaf parsley or fresh basil

Directions

In a large skillet, heat the oil and butter over medium heat. Add the garlic and sauté about 1 minute or until it takes on just a smidge of color. Add the shallots and crushed red pepper and sauté for 3 to 5 minutes. Add the vodka to the skillet and continue to cook a few minutes or until the vodka is reduced by about half. Add the tomatoes, and bring the sauce just to a boil, reduce the heat and simmer for 10 minutes. Season the sauce with salt and pepper.

Meanwhile, cook the 1pasta according to package directions. Drain the pasta and reserve about ½ cup pasta cooking water in case you need to thin out the sauce.

Stir the cream into the sauce and increase heat slightly. When sauce returns to a bubble, remove it from the heat and stir in ¼cup of the cheese and the drained pasta, stirring to coat the pasta. If the sauce seems too thick, add some of the cooking water.

Serve in individual bowls, sprinkle with more cheese and garnish with parsley.

From and tested by Susan M. Selasky for the Free Press Test Kitchen.

494 calories (30% from fat), 16 grams fat (8 grams sat. fat), 70 grams carbohydrates, 11 grams protein, 530 mg sodium, 40 mgcholesterol, 6 grams fiber.

Rigatoni Pasta Pie:

From Karen Barnes......

Rigatoni Pasta Pie:
1 lb rigatoni pasta
1 lb ground beef (I used ground sirloin)
2 garlic cloves (minced)
1/4 teaspoon fresh ground pepper
1 small jar of spaghetti sauce
cooking spray
salt
1 cup finely grated Parmesan cheese
2 cups grated mozzarella cheese
4oz cream cheese
15oz ricotta cheese
2 eggs
1 tsp basil
1 tsp oregano
1 cup onion
spring form pan

DIRECTIONS:
Boil the noodles according to the directions on the box. Stop cooking when they're still very firm and avoid stirring so they do not fall apart. Once done, drain and run cold water over so they are cool enough to handle. You can add a little bit of oil if they start to stick.

Brown the ground beef and drain excess grease. Add chopped onion and garlic. After about 5 minutes add cream cheese and stir until melted. Add spaghetti sauce next. 

Use a small mixing bowl to mix the ricotta, Parmesan, basil, oregano and 2 eggs until smooth. Set aside.
Tightly pack pasta into pan, standing each piece on end. Use cooking spray on the bottom of the spring form pan first to avoid sticking. Put a zip lock bag inside a tall glass and fill the bag with the cheese mixture. Close the bag and snip the corner of the bag and pipe a small amount into each noodle. After piping, pour the red sauce over the whole top and push down as much as possible.

Top with 2 cups of mozzarella cheese. (Recipe calls for 2 cups but you could use low fat or skim to cut calories.)

Bake at 350 for 20 minutes and then broil until the cheese turns bubbly.