Category Archives: Baking

Sharing a taste of home: Olga Bread

Photo credit: Olga's Kitchen

Photo credit: Olga’s Kitchen

A secret-recipe bread used in side dishes, desserts and an assortment of delectable sandwiches, “Olga Bread” made its debut in 1970 when the doors to Olga’s Kitchen first opened in Birmingham, Mich.

Sweet, soft and delicious can only begin to describe it. And although this recipe still doesn’t do the real thing justice, it does help tide me over between trips home.

The one and only 'Olga' of Olga's Kitchen, posing with my sister and mom

The one and only Olga, posing with my sister and mom

Olga’s Kitchen “Olga Bread”

Ingredients: 

  • 1 cup milk
  • 1/4 cup honey
  • 1/4 cup margarine
  • 1 teaspoon salt
  • 2 1/4 teaspoons active dry yeast (1 pkg.)
  • 1/4 cup warm water
  • 1 teaspoon sugar
  • 4 cups flour, divided
  • 1 egg

Directions: 

  1. Scald milk, remove to large bowl.
  2. Add honey, margarine and salt to milk. Stir until margarine is melted, then set aside to cool until lukewarm.
  3. Combine yeast, warm water and sugar. Stir until sugar is dissolved, and set aside.
  4. Add 1 1/2 cups of the flour to lukewarm milk mixture, and beat well.
  5. Mix in egg and yeast mixture.
  6. Add remaining flour, a little at a time, until sticky dough is formed.
  7. Turn out on a floured surface, knead for about two minutes (dough will be sticky; don’t add more flour).
  8. Place dough in oiled bowl, turning once to oil whole surface of dough.
  9. Cover with plastic wrap and let stand in warm place until doubled in size.
  10. Punch down dough; divide into 16 equal pieces.
  11. Roll each piece to a thin rough circle about 8-10 inches in diameter.
  12. Heat a large dry skillet over medium-high heat; do not use any oil.
  13. Bake 30 seconds, flip and bake about 30 seconds on other side, or until mottled brown spots appear.
  14. Cool and store in a plastic bag.

Here’s a step-by-step look at the process:

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Combine all ingredients according to the directions, and you’ll have a super-sticky dough.

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Cover with plastic wrap, and set in a warm place to allow the dough to rise for about 20 minutes.

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Once it’s doubled in size, punch it down and portion into 16 pieces.

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Using an ample amount of flour, roll each portion out while the skillet is heating.

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Toss it in the pan, and watch as it begins to bubble and crisp. Flip as soon as mottled brown marks appear.

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Our favorite way to eat it is with shredded chicken, mozzarella cheese, roasted tomatoes, romaine lettuce and balsamic dressing. Delicious!

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For more of the history on Olga’s Kitchen restaurants (or to find one near you), visit Olgas.com.

Satisfy your sweet tooth: Peanut butter chocolate chip bars

Peanut butter + chocolate = perfection

Peanut butter + chocolate = perfection

To say we’re ‘peanut butter obsessed‘ in our house is putting it mildly.

Between smoothies, baked goods, spreads and spoonfuls straight from the jar, we go through Costco-sized tubs of the stuff like there’s no tomorrow.

Another one bites the dust

Yup, another one bites the dust

So when I ran across this recipe from Jen of Peanut Butter Runner, I knew it’d be an instant hit.

Try to restrain yourself from eating straight out of the bowl

Not only does it have a fairly simple ingredient list, but these bars have a perfect balance of crispy outside and chewy inside that just hits the spot.

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The only problem is that they seem to disappear the moment you set them out on the counter…

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Peanut Butter Chocolate Chip Bars 

(Recipe source: Peanut Butter Runner)

Ingredients:

  • 6 tablespoons unsalted butter, softened
  • 1/2 cup peanut butter
  • 1 cup sugar
  • 1/4 cup light brown sugar, packed
  • 2 large eggs
  • 1 teaspoon vanilla
  • 1 cup all-purpose flour
  • 1/4-1/2 teaspoon sea salt (I used coarse Kosher salt and upped the amount to ~3/4 tsp)
  • 1 teaspoon baking powder
  • 1 cup semi-sweet chocolate chips

Directions:

  1. Preheat oven to 350 degrees, and lightly grease an 8 x 8 pan. (I used a round cake pan for thicker bars)
  2. Mix together flour, salt and baking powder. Set aside.
  3. Using mixer, cream butter and peanut butter together on medium speed until smooth.
  4. Beat in the sugars until mixture is lightened in color and fluffy.
  5. Add the eggs, one at a time, and then the vanilla, scraping down the bowl after each addition.
  6. Reduce mixer to low speed and slowly add in the flour mixture. Add the chocolate chips, stirring until combined.
  7. Spread batter into pan, and bake for about 30-35 minutes or until done. (Center sets and edges begin to brown)
  8. Cool completely before cutting.

(Note that recipe can easily be doubled for a 13×9, but be sure to increase baking time.)

Delectable dessert: Individual Chocolate Soufflé Cakes

End your meal on a lighter note with individual chocolate souffle cakes

End your meal on a lighter note with individual chocolate souffle cakes

Deliciously decadent-sounding, these soufflés are made with unsweetened cocoa for an intense flavor without the usual higher fat content from chocolate.

And since they’re conveniently sized into single servings, it’s easier to practice portion control with sweets when willpower has a tendency to go out the window.

Cooking Light’s Individual Chocolate Soufflé Cakes

Yield: 2 servings (serving size: 1 soufflé)

Ingredients:

  • Cooking spray
  • 4 1/2 tablespoons granulated sugar, divided
  • 1 tablespoon all-purpose flour
  • 1 1/2 tablespoons Dutch process cocoa
  • 2 tablespoons fat-free milk
  • 1/4 teaspoon vanilla extract
  • 1 large egg white
  • 1 teaspoon powdered sugar

Directions:

  1. Preheat oven to 350°
  2. Coat 2 (6-ounce) ramekins with cooking spray; sprinkle each with 3/4 teaspoon granulated sugar
  3. Combine 2 tablespoons granulated sugar, flour, cocoa, and milk in a small saucepan over medium heat. Cook 2 minutes, stirring until smooth. Spoon chocolate mixture into a medium bowl; cool 4 minutes. Stir in vanilla
  4. Place egg white in a medium bowl; beat with a mixer at high speed until soft peaks form. Add remaining 2 tablespoons granulated sugar, 1 teaspoon at a time, beating until stiff peaks form (do not over-beat . Gently stir 1/4 of egg white mixture into chocolate mixture; gently fold in remaining egg white mixture
  5. Spoon mixture into prepared dishes. Sharply tap dishes 2 or 3 times to level. Place dishes on a baking sheet; bake at 350° for 15 minutes or until puffy and set
  6. Sprinkle each soufflé with 1/2 teaspoon powdered sugar. Serve immediately

Nutritional Information:

  • Calories: 152 (4% from fat)
  • Fat: 0.6g (sat 0.3g, mono 0.2g, poly 0.0g)
  • Protein: 3.5g
  • Carbohydrate: 35.3g
  • Fiber: 1.4g
  • Cholesterol: 0.31mg
  • Iron: 0.8mg
  • Sodium: 35mg
  • Calcium: 26mg

Source: Marcia Whyte Smart, Cooking Light, April 2007

The lighter side of spring meals: Popovers

At around 100 calories each, popovers are a great alternative to heavy biscuits in spring meals

At around 100 calories each, popovers are a great alternative to heavy biscuits in spring meals.
Photo credit: Sunset Magazine

Ditch heavy biscuits in favor of delightfully fluffy puffs this spring; you’ll not only save calories, but also impress holiday guests with this simple – yet elegant – recipe.

Not yet a popover pro? Here are a few tips for foolproof poufs, thanks to Sunset magazine:

  • Beat the batter just until smooth; over-beating can break up the egg’s protein structure
  • To allow for expansion, pour batter into every other cup if your muffin tins have less than one inch between cups
  • Fill cups 3/4 to almost full, so batter can pop up over the edges
  • Puncture popovers once they have puffed and the shell has set to release the steam before returning them to the oven to firm up
  • Oven temperature is critical – hot enough to allow puffs to expand quickly, but not so hot that they set before ballooning

Popovers (Serves 6)

Ingredients:

  • 1 cup fat-free milk
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 4 egg whites

Directions:

  1. Preheat the oven to 425 F
  2. Generously coat six large metal or glass muffin molds with cooking spray before heating them in the oven for two minutes
  3. In a large bowl, add the milk, flour, salt and egg whites; using an electric mixer, beat until smooth
  4. Fill the heated muffin molds 2/3 full, and bake in the top part of the oven until golden brown and puffy, about 30 minutes
  5. Serve immediately

Note: Popovers pair well with both savory and sweet fillings: For a breakfast treat, split them open and spoon in scrambled eggs; top with cheese and salsa. And for a decadent dessert, slit popover tops open and fill with a scoop of  low-fat ice cream; top with fresh fruit.

Damage:

Serving size: 1 popover

  • Calories 101
  • Cholesterol 1 mg
  • Protein 6 g
  • Sodium 152 mg
  • Carbohydrate 18 g
  • Fiber 0.5 g
  • Total fat trace
  • Potassium 98 mg
  • Saturated fat trace
  • Calcium 42 mg
  • Monounsaturated fat trace

For more nutritious takes on traditional recipes, go to the Mayo Clinic’s website here.