Haus JaJa

Instructions

1. Preheat oven to 350°F.
2. Butter a 9 x 5 in. loaf pan.
3. In a large bowl, sift together flour, baking powder, baking soda, salt, poppy seeds, and corn starch
4. In another bowl, whisk egg and egg yolks. Add applesauce, vegetable oil, vanilla extract, lemon and orange juice, lemon zest, and sour cream.
5. Add the dry ingredients gradually to the wet mixture.
6. Pour in baking dish and pour oats over top.
7. Bake for 45-60 min. After 15 minutes, slice down the middle to a depth of 1 inch.

Instructions

1. Preheat oven to 375F.
2. Mix flour, cinnamon, baking soda, salt, nutmeg, oats and carob chips.
3. Add applesauce, egg, oil, and vanilla.
4. Bake 12 minutes.

Instructions

Crust:

1. In a large mixing bowl, sift together flour and salt
2. Add the shortening and break it up with your hands
3. Add the cold butter cubes and work it into the flour until the mixture is crumbly
4. Add the ice water, a little at a time until the mixture comes together forming a dough
5. Bring the dough together into a ball (stop working it after it comes together so it doesn’t get tough).
6. Slightly flatten ball to form a disk
7. Wrap in plastic wrap and chill for 30 minutes
8. Preheat oven to 375°F, and butter and flour pie tin
9. On a floured surface, roll the disk out into a 10-11-inch circle to make a 9-inch pie and place in tin
10. Using fork, poke several holes in bottom of pie crust, line with parchment paper fill with some sort of weight like dried beans
11. Bake until crust is set (12-14 min)
12. Remove paper and weights and bake until golden brown (8-10 min)
13. Remove from oven and cool on a wire rack leaving oven on 375°F

Filling:

1. In a large bowl, beat eggs, yolks and half and half
2. Add the remaining ingredients and whisk to combine
3. Pour into the prepared crust and bake for 30-35 min until the custard is golden, puffed and set (but still slightly wiggly in center)
4. Cool on a wire rack for 15 minutes before serving

Instructions

1.  Remove the pastry sheets from packaging and lay flat allowing to thaw for 20 minutes 
2.  Preheat oven to 350°F
3. Place chicken breasts on baking sheet and rub with olive oil and sprinkle generously with salt and pepper 
4.  Bake for 35-40 min and set aside until cool enough to handle 
5.  Cube the chicken after removing skin and bones 
6.  In a small saucepan, heat the chicken stock and dissolve the buillon cube 
7.  In a larger pot, melt the butter and saute the onions, celery, and carrots for 10-15 minutes until the onions are translucent 
8.  Add the flour and cook with constant stirring for 2 minutes over low heat
9. Add the chicken stock to the sauce and simmer over low heat for 1 minute (or more) stirring until thick
10.  Add 1tbsp salt and 1/4 tsp pepper and heavy cream
11. Add the cubed chicken, peas, and parsley 
12.  Butter and flour a 9″ pie tin and preheat over to 375°F 
13.  Using a rolling pin, roll the puff pastry sheets until larger than baking tin 
14.  place one puff pastry sheet in the tin and poke holes with a fork 
15.  Add the filling (there may be extra) and cover with the other puff pastry sheet 
16.  Trim the puff pastry to 1/2 inch from the edge . Using cold water, join the 2 sheets and roll over the edges to be flush with the edge of the pan 
17. Brush the top with the beaten egg and add salt and pepper 
18. Make three slits 3″ in length radiating from the center towards the edges
19. Bake for 1 hour or until the top is golden brown

Instructions

1. Add whole oat groats and whole grain rye berries to cold water in a small saucepan and bring to a boil. Adjust heat to have gentle water ripples for 5 min. uncovered. Cover and let stand off of heat for 1 hour. Let the grains cool and sieve.
2. Preheat oven to 325ºF. Spread the sesame and flax seeds in a pie tin and toast in the oven for 10-12 min. until sesame seeds are pale tan. Mix in the sunflower seeds and set aside. Turn off oven.
3. Combine 2 cups lukewarm water and yeast and let stand for 10 minutes.
4. Combine sifted whole wheat and whole grain rye flours, yeast and water mixture, and salt. Beat for 1 min. with heavy-duty electric mixer fitted with the dough hook. This can also be done by hand.
5. Add the oats, seeds, and groats. Beat for 1 more min.
6. Let rise in oiled bowl covered with a dry cloth in a warm, dry place. Turn the dough once before placing towel over to grease both sides of dough. Let rise for 1 hour.
7. Punch dough down and kneed for 5 min. Place in oiled 9 x 5 x 3 inch loaf pan and let rise in warm, dry place for 2 hours.
8. Preheat oven to 400°F. Bake for 45-50 min with a large baking pan of water on the lower shelf.

Instructions

1. Stir 1 2/3 cups lukewarm water (105 to 115F) and 1 package yeast and let stand until creamy (10 minutes).
2. Add 5 cups sifted flour, 1/4 cup olive oil, and 2 1/2 tsp. table salt and beat with dough hook of a standing electric mixer. Knead at high speed for 3-4 min. until soft, smooth, and sticky.
3. Turn onto lightly floured surface and knead in 1/2 tbsp. more flour for 1 min.
4. Transfer to lightly oiled bowl and turn dough to coat with oil.
5. Let rise, covered with plastic wrap, at warm room temperature, until doubled in bulk (2 hours).
6. Press dough into generously oiled 15 x 10 x 1 inch baking pan. Let rise, cover with kitchen towel, until doubled in bulk (2 hours).
7. Preheat oven to 425F.
8. Combine rosemary and 3 Tbsp. oil.
9. Make shallow indentations all over dough with your fingertips. Then brush with rosemary oil. Sprinkle sea salt evenly over surface. 
10.  Bake for 20-25 min. until golden brown.

Instructions

1. Peel and grate potatoes (large grate). Place potato shards in a towel and squeeze to remove starch juice.
2. Mince onions.
3. Mix potatoes with onion, salt, pepper, vinegar, eggs, and Maggi.
4. Heat vegetable oil in a frying pan (1/4 inch thick). Fry hand-formed pancakes (squeezed to removed excess juice) until golden brown on each side. Smaller pancakes are perfect for hors d’oeuvres!
5. Mix sour cream with dill.
6. Peel lemon and cut into small wedges.
7. After pancakes have cooled on a paper towel, place a slice of salmon on each piece along with a dollop of dill-cream, capers, and a lemon wedge. Add coarsely ground pepper.