Recipes | Pamela Toman

Wool Roll

I keep making this one. It's so pretty...

It takes 4-5 hours start-to-finish.

Sometimes the bread filling gets a chemical flavor, and I suspect it's the cream cheese. Next time I make this bread, I want to try a savory filling that I know will bake well to check this flavor source hypothesis. Getting a higher end cream cheese that isn't stretched with filler might also help.

Other filling ideas: use jam instead of freeze-dried fruit; cinnamon/sugar/butter/raisin; coconut/cream cheese/chocolate chip; Nutella/cream cheese; garlic butter; onion/garlic/sundried tomato; basil/garlic/parmesan; hatch chilis/Colby Jack

Ingredients	Step
3 T. water 3 T. milk, whole preferred 2 T. bread flour	Combine in a small saucepan. Whisk until lump-free. Then cook over medium heat, stirring, until thickened and paste-like (~2-4 minutes).
tangzhong ½ c. milk	Transfer tangzhong to the bowl of the stand mixer. Stir milk on top to help cool it.
2½ c. (300 g) bread flour (often I need to add more) 1 egg 4 T. butter, softened 1 T. (9 g) yeast ¼ c. (50 g) sugar 1 t. (6 g) salt	Mix to combine, then knead until soft & smooth (tackier than a post-it, sticking somewhat to the walls of the mixing bowl, but not a batter and not sticking to oiled hands).
lightly greased bowl	Shape the dough into a ball. Let it rest in a lightly greased bowl, covered, for 1-1½ hours, until puffy. It won't necessarily double.
4 oz. cream cheese (half package), at warm room temperature 2 T. sugar zest of 2 lemons pinch of salt	Mix until smooth.
2 T. freeze-dried fruit 2 T. flour	Mix until berries are completely crushed and evenly distributed.
	On a lightly floured surface, gently deflate the dough. Divide it into 4 pieces (~170 g. each). Shape each into a ball. Cover and let rest 10 minutes.
9" springform or round pan	Line with parchment. Lightly grease the parchment and sides of pan.
	Working with one piece of dough at a time, roll it into a 6"x12" rectangle. Portion ¼ of the filling (2 heaping tablespoons) onto the top half of the rectangle. Spread it down, leaving the last 5"-6" bare. Cut the uncovered dough into very thin strips. Fold the long edges in so the filling can't seep out; pat gently to flatten. Roll toward the uncovered strips, lightly press the strips into the log, then place the log (seam-side down) into the pan along the outside edge. Repeat.
	Cover and let rise 60-75 minutes.
	Preheat oven to 350 degrees.
milk	Brush the roll with milk (be careful not to deflate it). Bake 28-32 minutes, rotating partway through, until 190 degrees and golden. Remove and cool on rack.

Source: Molly Marzalek-Kelly from King Arthur Flour

Black Bean Chili

I've cut this recipe down to a quarter of the original. It makes a high quality canned equivalent chili, not too spicy.

Ingredients	Step
1 c. black beans, rinsed	Soak overnight. (Alternatively, boil 2 minutes and then set aside, covered, to soak 2 hours.)
soaked beans from above, rinsed again ¼ onion, finely chopped 1½ t. fresh garlic, minced 2¼ t. dark chili powder ½ t. cumin ½ t. dried oregano ¼ t. cayenne bit of black pepper	Combine in a pot. Add water to cover by 1.5 inches. Bring to a simmer, stirring occasionally, until beans are very tender (~1+ hour). Add water as necessary and maintain a simmer.
2 stalks celery, finely chopped ¼ onion, finely chopped oil	While the beans cook, saute until translucent. Cook until celery is tender.
¼ c. corn (fresh or frozen) ¼ c. carrot, shredded 14 oz. can crushed tomato ⅛ c. #3 bulgur wheat or wheat germ salt to taste	When the beans are ready, add the sauted vegetables and the fresh vegetables. Keep on heat until the carrots are cooked through.
	Allow flavors to marry for at least 1 hour before serving.

Source: The Grit

Tapioca Pudding

A decent amount of hands-on work, but delightful warm or cold. The milk can be replaced with dairy-free alternatives (up to ⅔ coconut milk). Makes 3½ cups.

Ingredients	Step
⅓ c. small pearl tapioca ¾ c. water	Soak in a saucepan for 30 minutes. Do not drain if there is remaining water.
2¼ c. milk ¼ c. sugar 2 egg yolks ¼ t. salt	Add to saucepan. Stir over medium heat until boiling, then simmer uncovered for 10-15, stirring often.
2 egg whites ¼ c. sugar	Beat together until soft peaks form, maybe 5 minutes. (The egg whites should quickly curl and fall into themselves, not holding their shape.)
OPTIONAL ADD-INS 2 T. unsweetened cocoa powder PLUS 2 T. sugar 1 oz. dark chocolate pieces ⅔ c. finely chopped fruit (dry or fresh)	Stir in to hot tapioca mixture. Let cook ~1 minute.
	Temper the egg whites with the hot tapioca (transfer at least ¾ c. tapioca). Then gently fold the warmed egg whites into the hot tapioca mixture in the saucepan.
	Stir and cook pudding over low heat for another ~3 minutes.
½ t. vanilla	Cool 15 minutes, then add vanilla.

Source: Bob's Red Mill

Hamentaschen

A nice hamentaschen dough recipe. Each batch makes 36 circles.

Ingredients	Step
	Preheat oven to 350 degrees.
½ c. butter 1 c. sugar	Cream together. Beat until fluffy.
1 t. milk 1 t. vanilla	Add. Beat well.
1 egg	Add. Beat well.
2 c. flour 2 t. baking powder pinch salt	Sift together. Stir to make a soft dough. Chill in fridge for 20 minutes.
⅓ c. filling (e.g., cherry, apricot, prune, poppy seed, mini chocolate chips, raspberry)	Roll out dough on a lightly floured board to ⅛" thick. Cut out circles. Add jelly to center and then pinch or fold three corners.
	Bake on an ungreased cookie sheet at 350 degrees for 10-12 minutes.

Source: Barb

Morning Glory Oatmeal

Ingredients	Step
	Preheat oven to 375 degrees. Grease an 8" square dish.
2 c. milk ⅓ c. maple syrup 1 egg 2 T. oil 1.5 t. vanilla	Whisk together the wet ingredients.
2 c. old fashioned oats (must be old fashioned) 1 t. baking powder ¾ t. cinnamon ½ t. salt	Combine dry ingredients in a large bowl (this will be the primary bowl). Pour the wet ingredients on top and stir together.
½ c. raisins ½ c. pecans 2 T. coconut flakes 1 diced apple (~1½ c.) 1-2 shredded carrots (~½ c.)	Add to the wet ingredients. Stir to mix. Then pour into the greased dish.
½ c. pecans 2 T. coconut flakes ¼ t. cinnamon 1 T. brown sugar pinch of salt	Combine in a small bowl. Top the oatmeal with this mixture.
	Bake 40-45 minutes, until the edges are golden and the center is just set.

Source: WaPo

Pamela Toman

Wool Roll

Black Bean Chili

Tapioca Pudding

Hamentaschen

Morning Glory Oatmeal

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