Free Recipe Classic Quick Sticks with Variations
Recipe Type: M Recipes
Recipe Preparation: bake
Cooking Ingredients for Classic Quick Sticks with Variations Recipe
2 c All-purpose flour
1/2 ts Coarse salt
1-1/2 ts Baking powder
3 tb Solid vegetable shortening
2 tb Olive oil; (optional)
1/2 c Sea salt or coarse salt;
-(optional)
Classic Quick Sticks with Variations Preparation
Heat the oven to 350 degrees. In the bowl of a food processor, pulse the flour, the salt, and the baking powder to combine. Add the shortening, and pulse until the mixture resembles coarse meal. With the machine running, gradually add between 1/2 and 3/4 cup ice water until the dough comes together, about 1 minute. Transfer the dough to a lightly floured surface. Form the dough into a smooth rectangle, about 4 by 6 inches, with your fingers. Then roll out the dough into an 8- by 10-inch sheet, 1/4-inch thick. Cut the dough lengthwise into 1/4-inch-wide strips. Using your hands, gently roll each strip back and forth into 16-inch-long sticks. For the twisted version, grab each end of the dough strip with your fingers, and carefully stretch and twist the strip in opposite directions. Arrange the sticks on 2 baking sheets, side by side but not touching. If salting, brush each stick lightly with olive oil, and sprinkle with 1/2 cup sea or coarse salt, if using. Press the ends onto the baking sheet to keep the sticks straight while they cook. Bake until firm and cooked through, 14 to 18 minutes. Transfer the sticks to a wire rack to cool. Store in an airtight container at room temperature for 2 to 3 days. Makes 3 dozen. VARIATIONS: Curry-Turmeric Quick Sticks: Pulse 1 teaspoon curry powder and 1/2 teaspoon ground turmeric with the flour, salt, and baking powder. Add 1/2 cup plus 1 tablespoon water for the liquid in the same step. Before rolling out the dough, sprinkle the work surface with 1/2 cup black onion seeds. Cumin Quick Sticks: Pulse 2 teaspoons ground cumin with the flour, salt, and baking powder. Add 1/2 cup plus 1 tablespoon of water for the liquid in the same step. Cumin-Parmesan Quick Sticks: Pulse 2 teaspoons ground cumin with the flour, salt, and baking powder. Add 1/2 cup plus 1 tablespoon water for the liquid in the same step. Sprinkle the sticks with 1/2 cup finely grated Parmesan cheese just after brushing them with olive oil. VEGETABLE QUICK STICKS: To make any of these flavored quick sticks, simply add the juice and the listed amount of water in place of the 1/2 to 3/4 cup of water in the original recipe and proceed with the recipe. Beet Quick Sticks: Combine 2 tablespoons beet juice from 1 small beet with 1/2 cup cold water. Carrot Quick Sticks: Combine 1/4 cup carrot juice with 1/4 cup cold water. Parsley Quick Sticks: Strain 1/2 cup parsley juice through a fine mesh sieve. The resulting liquid should equal 1/4 cup. Combine the 1/4 cup parsley juice with 1/4 cup plus 1 tablespoon water. Tomato Quick Sticks: Dissolve 1 1/2 tablespoons tomato paste in 1/2 cup plus 2 tablespoons water. Source: Martha Stewart Living – <www.marthastewart.com> S(Formatted for MC5): by Lynn Thomas – Lynn_Thomas@prodigy.net Yield: 36 breadsticks Per serving: 1152 Calories (kcal); 29g Total Fat; (23% calories from fat); 26g Protein; 192g Carbohydrate; 0mg Cholesterol; 1676mg Sodium Food Exchanges: 12 1/2 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 5 1/2 Fat; 0 Other Carbohydrates Recipe by: Martha Stewart Converted by MM_Buster v2.0n.
Cooking Temperature:
Recipe Serves: 1
How Do You Cook Classic Quick Sticks with Variations?
If you know a better Classic Quick Sticks with Variations Recipe please comment below.