COTW Hannah Henry and Maggie Braswell

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This week’s Cooks of the Week are cooking cousins, Hannah Henry and Maggie Braswell. Hannah is the daughter of Dave and Debra Henry of Twin City. She attends college in Warner Robbins, but finds time to spend with her cousin, Maggie. Maggie is the daughter of Clint and Nickole Braswell of Adrian and enjoys getting around in the kitchen. Pictured are Hannah and Maggie rolling out biscuit dough, practicing for some cookie cutting and baking. Here are three recipes they would like to share. Enjoy!

Crusty Top Bread

3 c. bread flour

1 3/4 tsp. salt

3/4 tsp. rapid rise yeast

1 1/2 c. warm water (not hot), about the temperature you would bathe a baby in.

Mix all ingredients in a glass bowl using a wooden spoon. Cover with plastic wrap and leave on counter 18-24 hours. Pour dough on parchment paper and lightly cover with more parchment paper for three hours.  In 2 1/2 hours, put a cast iron pot with lid in 400 ℉ oven and let heat. After 30 minutes, add bread using the parchment paper in pan. Just pick up bottom piece of paper and set dough in pot. Remove top paper and put lid on pot and return to oven.  Turn temperature down to 375 ℉ and cook 30 minutes.  After 30 minutes, remove lid and bake another 30 minutes or until golden brown. Brush with melted butter and enjoy!

Spiced Butter

4 oz. (1/2 c.) unsalted butter, completely softened at room temperature

1/4 c. confectioner's sugar, sifted

1/4 tsp. freshly grated nutmeg

1/4 tsp. ground cinnamon

1/8 tsp. ground cloves

With a wooden spoon, cream butter until smooth.  Sift confectioner's sugar over butter and add spices; mix just until blended. Transfer to a piece of plastic wrap. Use plastic wrap to shape butter, wrap and mold mixture into a log about 1 inch in diameter. Chill until firm and then slice. Goes good with pancakes and crusty top bread.

Sweet Potato Veggie Soup

1 large onion chopped

1/4 c. butter

3 medium sweet potatoes, peeled and chopped

3 medium zucchini, chopped

1 bunch broccoli, chopped

2 cartons (32 oz. each) chicken broth

2 medium potatoes, peeled and shredded

1 tsp. celery seed

1-2 tsp. ground cumin

2 tsp. salt

1 tsp. pepper

2 c. half and half cream

In a stockpot, sauté onion in butter until transparent but not browned. Add sweet potatoes, zucchini and broccoli; sauté lightly for 5 minutes or until crisp tender. Stir in broth; simmer for a few minutes. Add potatoes and seasonings; cook another 10 minutes or until vegetables are tender. Stir in cream and heat through.

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