ONION BIALYS

This is totally unknown to me until I saw them on the net. Originated from Poland, this bialys  uses less ingredients compared with other rolls and no added fat. It is similar to bagel but without the hole and not boiled.

They are soft and had chewy crust. Though my onion turned extra brown but they remained delicious and sweet, came  from the fried onion. At the time of baking, nice aroma filled the entire kitchen.. It is best eaten right after it has been baked.

ONION BIALYS
Adapted and modified from The Bread Bible
Yield     :      6 bialys

2  C  high gluten bread flour
1/2 tsp instant yeast
1 tsp salt
3/4  C plus 2 TB warm water

ONION FILLING
2 and 1/4 tsp oil
6 TB  chopped onion
1/4  tsp salt
black pepper to taste

METHOD

Mix together flour, instant yeast and salt. Gradually add the water and forms into a dough.

Knead the dough by hand for 10 minutes and place it onto greased and covered bowl.

Let rise for 1 1/2-2 hours until doubled. Punch the dough down, let sit for another 45 minutes.

Prepare the filling by heating the oil, saute the onion until translucent. Remove,  add salt and black pepper. Cool.

Punch the dough down, divide into 6 balls. Shape each ball into 2 1/2 in-4 in  round and make a deep indentation in the center leaving 1 in rim.  Spoon the filling in the center..

Let sit for 15 minutes. Preheat oven @ 180 C.

Bake the bialys for 15-20 minutes until golden brown. Cool on rack.

Serve warm.

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DAISY COOKIES / BISKUT DAHLIA

One of popular cookies served during  festive occasions. Made with regular ingredients available from your pantry.

It requires a bit of time, since you have to press the cookies one by one but it's worth your effort. Turned out tasty and handsome too.  One thing I love about this cookies is that you need not use any  frosting /icing since they're pretty once you had pressed them out of the mold. Pearl sugar, dragees and sprinkles can be placed on top of this cookies to dress it up a bit and give it more festive appearance.

DAISY COOKIES / BISKUT DAHLIA
Yield        :       50 cookies

180 g  corn flour
  50 g  all purpose flour
110 g  condensed milk
125 g  softened butter
1/2 tsp vanilla extract
glace cherries for decoration

METHOD

Combine all purpose flour and corn flour in a mixing bowl.

Using a whisk, beat butter, vanilla and condensed milk until just combined. Don't overbeat.

Now mix milk mixture with the flour and forms into soft dough. If it is still very soft, add 1-2 tablespoons of cornflour. You must be able to shape the dough into a ball.

Using  daisy mold,  press the dough onto baking sheet. Complete the rest of the dough. Preheat oven @ 160 C. Dot each cookies with cherries.

Bake for  15 -20 minutes. Transfer gently and let cool.

When completely cool, store in an airtight container.

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PORTUGUESE SWEET BREAD ROLLS

There are so many version of Portuguese Sweet Bread found on the net. Some used a starter but now I had baked them using straight forward method from King Arthur Flour. Originally a bread machine recipe but made slight changes to suit my taste.

This  dough is easy to work with and not so wet. You can easily shape them into a loaf or as a roll. They turned so  fluffy and smell so good while baking. Even my son can't resist to taste them. Incredibly delicious!

OATMEAL ALMOND COOKIES

Oatmeal cookies is always a favorite with both kids and adults. This cookies is so easy to make and  a delicious treat for everyone.  In fact you can add chopped nuts, chocolate chip, sesame seed or cranberries to the basic recipe and it always turned out great.

For this recipe, chopped almond and raisin are added along with rolled oat. These have a  wonderfully chewy and flavorful cookies you enjoy biting into them.

OATMEAL ALMOND COOKIES
Yield    :    40 cookies

1/3  C  fine sugar
1/3  C  brown sugar
1/2  C  softened butter
1 tsp vanilla extract
3/4  C  all purpose flour
1  C  rolled oat
1/4 tsp salt
2/3 C  raisin
1/4  C  toasted chopped almond/nuts
1-2 TB  milk if needed

METHOD

Beat butter,  fine sugar, brown sugar and vanilla until well blended using mixer or by hand..

Mix in flour and oat, beat well.

Hand stir in raisin and walnut,  Preheat oven @ 160 C.

Shape into 1 in ball, flatten slightly and place onto baking sheet. If still crumbly add 1-2 tablespoons of milk.

Bake for 20 minutes, let sit in the pan for 5 minutes.

Cool on rack, when completely cool, store in an airtight container.

SEMOLINA COOKIES / BISKUT SUJI

Since Eid is just around the corner, most of my neighbors have started baking for this special occasion. It is so intoxicating with pleasant aroma  of baked goodies came from their oven.

One of my favorite cookies or biscuit is Semolina Cookies. These cookies can be done with or without semolina, both are additive and delightful.  In fact I had shared this suji cookies  earlier which is done without semolina. Both have the same shape, soft  and buttery but this one is a bit sandy since semolina is added to the dough.

The dough is so easy to work with and mixing is done manually. These are  not so sweet yet delicious. Prefer to make my cookies in small batches but you can double or triple the recipe according to your need. Semolina Cookies is really easy to prepare so there is no excuse for not making them.

SEMOLINA COOKIES / BISKUT SUJI
Yield     :   50 cookies

200 g  butter melted
200 g  self raising flour
200 g  semolina
100 g  fine sugar
Glace cherries for decoration

METHOD

Combine butter and sugar, beat well.

Now add the flour and semolina to the butter mixture.

Forms into soft dough, shape into small balls and place an inch apart on baking sheet. Preheat oven @ 160 C.

Bake for 15-20 minutes and transfer onto rack to cool.

When completely cool, store in an airtight container.