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Taste of Wyoming: Favorite Recipes from the Cowboy State

Taste of Wyoming: Favorite Recipes from the Cowboy State

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Taste of Wyoming: Favorite Recipes from the Cowboy State

Panjangnya:
244 pages
1 hour
Dirilis:
Apr 18, 2015
ISBN:
9781560375333
Format:
Buku

Deskripsi

A Taste of Wyoming is a divine blend of Wyoming's rich culinary heritage and contemporary cuisine. This exquisite cookbook features sophisticated interpretations of Western dishes from Wyoming's finest restaurants, lodges, and bed-and-breakfasts--as well as classic Cowboy State favorites.
Dirilis:
Apr 18, 2015
ISBN:
9781560375333
Format:
Buku

Tentang penulis

Pamela Sinclair is a Wyoming resident with a passion for the culinary arts. Sinclair has a Master of Arts degree in communications, and she is an adjunct faculty member at Northwest College. Her hobbies include cooking, gardening, hiking, and reading. She resides in Worland with her husband and four dogs.

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Taste of Wyoming - Pamela Sinclair

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Blue Ribbon Caramel Cinnamon Rolls

RED ROCK RANCH, KELLY • PASTRY CHEF ADDIE HARE

2 cups warm water

2½ teaspoons yeast

1 teaspoon sugar

¼ cup honey

¼ cup vegetable oil

1 tablespoon salt

7 cups all-purpose flour

¼ cup melted butter (½ stick)

Brown sugar for sprinkling

Cinnamon for sprinkling

1 cup heavy cream

Makes 12 rolls

Ranch pastry chef Addie Hare won a first-place blue ribbon at the Teton County Fair with her mother’s wonderful recipe. Addie writes, On special Sunday mornings we would awaken to this treat coming out of the oven. We were so spoiled!

Pour the water into a large mixing bowl and sprinkle the yeast over the water, then sprinkle the sugar over the yeast and water. Allow bubbles to form, about 5 minutes. Stir in the honey, oil, and salt; mix well.

Using an electric mixer with a dough hook, slowly add the flour and mix until the dough does not stick to the sides of the bowl. Place the dough in a separate, lightly oiled bowl to rise until it doubles in size. On a lightly oiled work surface, roll the dough out into a ½-inch-thick rectangle. Brush the melted butter over the dough and sprinkle with brown sugar and cinnamon. Roll the dough loosely into a log shape and pinch the edges to seal.

Cut the dough into 2-inch-thick rolls using a serrated knife. Sprinkle a 13 x 9 x 2-inch baking pan with brown sugar and cinnamon; place the rolls in the pan and cover with a clean towel. Set aside to allow rolls to rise, about 20 to 25 minutes, or cover with plastic wrap and refrigerate until ready to bake.

Preheat the oven to 350 degrees. Sprinkle the tops of the rolls with brown sugar and cinnamon; pour the heavy cream over the rolls and bake for 20 to 25 minutes, until the tops are golden brown. Remove from the oven and invert onto a serving tray or sheet pan.

Blueberry Kuchen

1 cup all-purpose flour

1½ teaspoons baking powder

½ teaspoon ground nutmeg

¼ teaspoon salt

¾ cup sugar

½ cup butter at room temperature

2 eggs

1 teaspoon vanilla extract

1 to 2 teaspoons freshly grated lemon peel

1 cup fresh or frozen blueberries

Powdered sugar (optional)

Makes 6 to 8 servings

Germans form the largest immigrant group in Wyoming, and kuchen, the German word for cake, is a popular breakfast sweet and dessert. Our neighbors in South Dakota have designated kuchen their state dessert, and North Dakotans call it kugen. Topped with plump, juicy blueberries, this dense, moist shortcake is a family favorite. For variation, use cherries, raspberries, apricots, peaches, or plums.

Preheat the oven to 350 degrees. In a large mixing bowl, combine the flour, baking powder, nutmeg, and salt; set aside.

In a separate mixing bowl, beat the sugar and butter with an electric mixer until creamy. Beat in the eggs, vanilla extract, and lemon peel; add to the flour mixture and combine well.

Spread the mixture into a lightly oiled, round 9-inch (2 inches deep) baking pan and spread the blueberries evenly over the mixture, pressing them lightly into the batter.

Bake for 35 to 40 minutes, or until lightly browned. Remove from the oven and let rest for 5 minutes before serving. Sprinkle with powdered sugar if desired.

Buttermilk Pecan Coffee Cake

THE BUNNERY, JACKSON

1½ cups unbleached flour

⅓ cup sugar

½ cup brown sugar

½ teaspoon ground ginger

½ teaspoon salt

3 teaspoons cinnamon, divided

6 tablespoons softened butter

½ cup chopped pecans

1 egg

⅔ cup buttermilk

½ teaspoon baking soda

½ teaspoon baking powder

Makes 8 servings

For more than three decades, the Bunnery has been a favorite for breakfast and lunch among locals. This is my favorite coffee cake, but I must offer a few words of caution: this delicate cake will fall easily if disturbed during baking, so handle with care.

Preheat the oven to 350 degrees. In a large mixing bowl, combine the flour, sugars, ginger, salt, and 2 teaspoons of the cinnamon. Add the butter and cut into the dry mixture with a

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