Brockville Recipes

Ingredients 2-6 Large Eggs 1/2 tsp salt 1/2 tsp vinegar Instructions Place Eggs in pan with with cold water that covers them plus an extra inch of water. Add 1/2 tsp salt and 1/2 tsp vinegar.  Bring water to a rapid boil. Turn off heat and let eggs sit in hot water, on the burner, for about 14-16 minutes. [See notes about timing.] Pour out hot water and fill with cold water to stop eggs from cooking further. Notes If you are making more eggs, make sure that there is enough room for them and enough water covering them so they will cook evenly.  Timing: These instructions should result in eggs with a lightly cooked yellow center when large eggs are boiled in a heavy bottomed pan at sea-level on a stove whose burner does not cool immediately after turning it off. There are many factors that affect the cooking of eggs, so you have to fine-tune to your own tastes and for your own situation. 

This is a non-traditional shortbread recipe. Cookies are a bit lighter and have a slightly more 'cookie-like' texture than traditional shortbread. I'm not a big fan of shortbread and this recipe is not a big favorite either. My family likes these and so the recipe is here for when I have to make them. Ingredients 1 cup soft butter 1/4 cup icing sugar 1/4 cup brown sugar 1/2 tsp vanilla 1/2 tsp baking powder 1 1/2 cups all purpose flour + 2 tbsp all purpose flour Directions Cream 1 cup butter with an electric mixer on medium for 3 minutes.  Add 1/4 cup icing sugar and continue mixing for 1-2 minutes until completely mixed. Add 1/4 cup brown sugar and continue mixing for 1-2 minutes Add 1/2 tsp vanilla and 1/2 tsp baking powder Continue mixing until thoroughly mixed Add 1 1/2 cups flour in 1/2 cup increments Add 2 tbsp flour and mix dough thoroughly Line a 20x15" cookie sheet with parchment paper Split dough into 12 equal size balls Place balls

This is a basic recipe for cookies similar to the base for a 'Toll House' chocolate chip cookie. Ingredients Moist Bowl Chocolate Chip Cookies 1/4 lb shortening 2 tbsp milk 1/4 cup brown sugar 1/2 cup white sugar 1 egg 1/2 tsp vanilla Dry Bowl 1 1/2 cup flour 1/2 tsp baking soda 1/2 tsp baking powder 1/2 tsp salt Directions Preheat oven to 375 degrees For the 'moist bowl', combine 1/4 lb shortening, 2 tbsp milk, 1/4 cup brown sugar and 1/2 cup white sugar in a mixing bowl and beat on high for 2 minutes. Add egg and vanilla to mixing bowl and beat until completely mixed (about 30 sec).  For the 'dry bowl', combine 1 1/2 cup flour, 1/2 tsp baking soda, 1/2 tsp baking powder and 1/2 tsp salt in another bowl and mix dry ingredients thoroughly.  Add flour mix to first bowl, about a half cup at a time and beat until all flour is mixed and mixture is consistent (same) all the way through.  Add flavorings or other ingredients and mix with a spoon until evenly distribute

An honest loaf This recipe produces delicious artisan-style bread. It has a thick, crisp, beautifully browned crust and a soft center with excellent cell structure and just the right chewy resistance to be deeply satisfying without being annoying. This recipe may not be for novices. See the notes before attempting. Ingredients Country White Bread Starter 1 cup lukewarm water 1/2 teaspoon active dry yeast 1 1/4 cups White Bread flour 1/4 cups Multi-grain Bread flour Dough Prepared Starter (from ingredients above) 1 cup warm water 3/4 teaspoon active dry yeast 1 tablespoon sugar 3 1/2 to 4 cups White Bread Flour 1 1/2 teaspoons salt Directions In a large bowl, mix starter ingredients together until completely mixed and sticky.  Cover with plastic wrap and leave it overnight or for about 10-16 hours.  Once starter is ready, stir the bubbles out with a spoon Starter rested overnight Stir in the 1 cup of water, 3/4 tsp yeast, 1 tbsp sugar, 3 1/4 cup

Ingredients Cake 1 cup flour 1/2 cup sugar 1 tbsp baking powder 1 tsp cinnamon 1/2 cup milk 1 egg 1/4 cup butter Topping 3 tbsp sugar 1 1/2 tsp cinnamon 3 tbsp flour 1 1/2 tbsp butter 1/4 cup chopped pecans (optional) Directions Preheat oven to 450 degrees Butter a 9x12 casserole dish Melt the 1/4 cup of butter and the 1 1/2 tbsp of butter Cake Batter Sift together 1 cup flour, 1/2 cup sugar, 1 tbsp baking powder, 1 tsp cinnamon (all the dry cake ingredients) into bowl, then sift again into a second bowl.  In the empty bowl, beat the egg Mix in the 1/2 cup milk Pour liquid into bowl with dry ingredients and mix Add 1/4 butter Gently mix batter until just smooth Pour batter into casserole dish Topping Mix all the topping ingredients together -- 3 tbsp sugar, 1 1/2 tsp cinnamon, 3 tbsp flour, 1 1/2 tbsp butter, 1/4 cup chopped pecans Sprinkle topping on top of cake batter Baking Bake at 450 degrees for about 10-18 minutes until a toothp

This recipe is usually done as ' Fettuccine Alfredo ', but I prefer linguine when I have a choice. In the picture here, it is done with De Cecco spaghetti. This recipe makes four appetizer/first course sized portions. To make a meal of it, add Caesar Salad and garlic bread. Ingredients 1/2 lb noodles (best with linguine) 1/4 lb salted butter 1 cup heavy (35%) cream 2 cups freshly grated Parmigiano-Reggiano 1/4 tsp freshly ground black pepper Directions Fill a 2 quart bowl with very hot water and set aside Cook noodles according to directions (see notes) While noodles are cooking, melt the butter and warm the cream Empty bowl, drain the noodles and place in the warm bowl. Add cream, butter, pepper and 1 1/2 cups of the parmesan and toss to coat the noodles.  Serve quickly Use remaining half-cup of parmesan to top the served noodles. Add freshly ground black pepper to taste. Notes This is a simple dish, so the quality of the ingredients make a big difference. In particular, use h

A classic. It is surprising how often this dead simple recipe is not properly followed. I am afraid to order it in restaurants because they almost always mess it up. Once you get the hang of it, this takes only about ten minutes. Ingredients One egg 1/3 cup of milk 1/4 tsp cinnamon 1/2 tsp sugar 1/2 tsp vanilla Pinch of salt.   2 slices day old bread butter to taste icing sugar to taste Maple syrup to taste Directions In a small mixing bowl, beat the egg and mix in 1/4 tsp cinnamon, 1/2 tsp sugar, 1/2 tsp vanilla and pinch of salt.  Mix in 1/3 cup milk.  Cut each slice of bread in two Soak pieces of bread in mixture. Place pieces in bowl one at a time and flip to completely cover the bread. Repeat by re-soaking each piece until all liquid is absorbed. It is usually absorbed after 2-3 soakings.  Cook in pan on medium heat until golden brown.  Cover liberally with butter. Sprinkle icing sugar to taste and add maple syrup to taste. Enjoy! Notes This does not magically create bacon. You wi

This is my version of the classic banana bread recipe. Ingredients 1 large egg 3 over-ripe bananas 1/4 cup melted butter 1 teaspoon baking soda 1 teaspoon baking powder Pinch of salt 3/4 cup sugar 2 tsp vanilla extract 1 3/4 cups of all-purpose flour Instructions Preheat oven to 350°F Grease 4x8-inch loaf pan with butter. Beat egg in medium size bowl. Peel and add the 3 bananas, mash until smooth.  Stir in the 1/4 cup melted butter. Add 1 tsp baking soda, 1 tsp baking powder and pinch of salt and stir until mixed. Stir in the 3/4 cup sugar, and 2 tsp vanilla.  Add 1 3/4 cup flour and stir just until mixed.  Pour into loaf pan and bake for 50-60 minutes until a toothpick inserted into the center comes out clean. Cool loaf on wire rack -- about 20 minutes.  Slice loaf and enjoy! Notes You can omit the baking powder if you like. It will make a slightly denser loaf.  Original recipe this is derived from only calls for 1 tsp of vanilla. You ca

Brockville Bagels Ingredients 1 1/2 cups warm water 3 tbsp granulated sugar 2 tbsp liquid honey 1 tbsp maple syrup 3 tsp traditional yeast (Fleischmann's) 2 large eggs separated: 2 yolks for the dough, 2 whites for egg wash 3 tablespoons grapeseed oil 4 1/2 cups white bread flour 1 teaspoon salt 1 cup sesame seeds (or poppy seeds) 16 cups of water 1/3 cup honey Directions Separate egg yolks into a large mixing bowl and the egg whites in a smaller bowl large enough to dip the bagels one at a time. Whisk the egg whites slightly and set aside. Whisk the 2 egg yolks together 1/4 cup of the warm water, 3 tbsp sugar, 2 tbsp honey, 1 tbsp maple syrup and 3 tbsp grapeseed oil. Add the remaining 1 1/4 cup of warm water and sprinkle the 3 tsp of yeast into mixture. Let mixture stand for about 7-9 minutes (yeast should float to the top).  Once yeast has floated up, sprinkle 1 tsp salt into the mixture and stir. Add flour in batches so: Add 1 1/2 cups of the flour and mix. Add another 1 1/2 an