Cooking Magazine Cooking Magazine Cooking Magazine
Cooking Magazine

Google+

October 2018

Cookie Recipes

Cookie Bouquet Recipes

Chocolate Oatmeal cookie bouquet 3

Chocolate Oatmeal cookie bouquet 3 Recipe
1 c Brown sugar 1 c Butter 2 Eggs 1 ts Vanilla 1 ts Baking soda 1 1/2 c Flour 4 c Oatmeal...

read more

Lavosh Recipe

Lavosh recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Lavosh recipe  PDF



1 pk Yeast, active, dry 1/4 oz
1 1/2 ts Sugar
1 c Water, warm 115 F
2 tb Water, warm 115 F
3 c Flour, all purpose
2 oz Butter, melted (1/2 stick)
1 tb Seeds, sesame, white, OR
Onions, chopped Seeds, poppy
Pour the yeast into a clean, small, shallow bowl. Add 1 teaspoon of the sugar and 1/4 cup of the warm water. Let the mi ture stand for 2 to 3 minutes, then stir to dissolve the yeast completely. Place the bowl in a warm, draft free place for 5 to 10 minutes or until the mi ture looks foamy and has almost doubled in volume. Measure your flour into a mi ing bowl, and make a well in the center of the flour. Pour the yeast mi ture into this center depression, and then add the remaining water, sugar, and melted butter to the yeast. Mi the ingredients well with a spoon until a soft, spongy dough is formed. Cover the bowl loosely with a warm, damp cloth, and return it to the warm, draft free spot until the dough again doubles in volume, about 45 minutes. Preheat your oven to 350 F. When the dough has risen, place it on a lightly floured surface and divide it into si equal parts. With a lightly floured rolling pin, roll each part into a flat round about 1/4 inch thick. Place 2 or 3 rounds on each of two or three cookie sheets. Rub the surface of the rounds lightly with cool water, and sprinkle each with 1/2 teaspoon sesame seeds, or other topping. The water will basically help the toppings to adhere to the rounds when baked. Bake the rounds in the oven on the bottom rack for about 20 minutes or until the breads are a pale golden brown. (Bake breads in shifts if oven size does not allow entire recipe to be baked at once.) With a spatula, transfer the breads to a wire rack to cool. Breads will keep several days if stored in a dry, air tight place. Source: Great Chefs of New Orleans, Tele record Productions : Bo 71112, New Orleans, Louisiana 1983 : Chef Willy Coln, Willy Coln's Restaurant, New Orleans

Lavosh recipe and other cookie recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 5.0 Rating 5.0
216 people have voted
Last Reviewed on 2018-10-17



Wednesday, Oct 17 2018 Download & Print Lavosh recipe  PDF   Cookie recipes RSS   Thumsb up

2018 Best Cooking Recipes

New Recipes

Elegant Southern Seafood Cake

New Cooking Recipes

Cinnamon Oatmeal Muffins
Cinnamon Oatmeal Muffins Recipe


3/4 c Skim or 2% milk 1 c Oatmeal, uncooked 1/2 c Vegetable oil 2 Egg whites 1/2 c Brown sugar 1/2 ts Cinnamon 3 ts Baking powder 1 c Flour 1 tb Grated orange zest Peeled and chopped bits of apple, optional Preheat oven to 400 F. Line 12 muffin cups with paper liners. Combine and mi milk and oatmeal. Add oil and egg whites, sugar and spice and zest. Stir until blended. Combine flour and baking powder, add to mi ture, along with apple bits and stir just until blended. Bake 15 18 minutes. Makes 12 muffins. ...

Cooking Magazines: Apple Recipes » October 2018   Apple recipes RSS   New

Dish Of The Day

Quinoa Salad

Quinoa Salad Recipe
1 1/2 c Quinoa 3 c Water 1 Green bell pepper chopped 1 Red bell pepper chopped 1/4 c Scallion...
read more

Category: » Quinoa Recipes

View more dishes

>