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Karin's Favorite Recipe's

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Side Dishes

Main Entrées

Desserts

Instructions

  1. Preheat oven to 350°F (175°C).
  2. In a mixer, beat the eggs and olive oil until well combined.
  3. Add the brown sugar and continue mixing.
  4. Gradually add the honey, then stir in the cinnamon, salt, baking powder, baking soda, and flour.
  5. Slowly pour in the boiling water and mix until smooth.
  6. Pour the batter into a greased bundt or loaf pan.
  7. Bake for 1 hour, or until a toothpick inserted in the center comes out clean.
  8. Let cool before serving.

Instructions

  1. Prepare the dough the day before: In a stand mixer fitted with a dough hook, combine the flour, dry yeast, butter, and sugar. Mix for 30 seconds. Add the egg yolk and mix for another minute. Slowly pour in the milk and salt while mixing on high speed for 8–9 minutes. (The dough may feel soft—that’s perfectly fine; it will firm up later.)
  2. Transfer the dough to a well-oiled bowl, making sure it’s lightly coated on all sides. Cover and let rise at room temperature for 1.5 hours.
  3. Gently punch down the dough, knead briefly, return it to the oiled bowl, cover tightly with plastic wrap, and refrigerate overnight.
  4. The next morning: Prepare the filling by mixing all the ingredients until smooth and spreadable.
  5. On a lightly floured surface, roll out the dough into a thin rectangle, about 1/5 inch thick.
  6. Spread the filling evenly over the dough.
  7. Slice the dough widthwise into 7 equal strips, each approximately 2 inches wide.
  8. Roll each strip tightly into a swirl.
  9. Place the rolls in a greased Gugelhupf pan (recommended) or a loaf pan.
  10. Cover the pan loosely with plastic wrap and let the rolls rise at room temperature for about 30 minutes.
  11. Brush the tops with a beaten egg for a golden finish.
  12. Bake in a preheated oven at 350°F (175°C) for 35–40 minutes, until beautifully golden brown.
  13. While baking, prepare the glaze: heat sugar and water until fully dissolved, then let it cool.
  14. Once the cake is out of the oven, brush the warm glaze gently over the top for a glossy finish.

Instructions

  1. Mix the Dough (Morning or Night Before): In a large bowl, mix the starter and water until mostly dissolved. Add flour and mix until no dry bits remain. Let rest (autolyse) for 30 minutes.
  2. Add Salt: Sprinkle salt over the dough. Mix and knead gently by hand or with a wet hand for about 2–3 minutes until incorporated.
  3. Bulk Fermentation (4–6 hours): Cover the bowl with a damp towel. Let sit at room temp. Every 30–45 minutes for the first 2–3 hours, perform a set of stretch and folds (grab the dough, stretch it up, fold it over itself in 4 directions). Then let it rest until it’s doubled in size and puffy.
  4. Shape the Dough: Lightly flour your counter. Gently shape the dough into a round or oval loaf. Let rest 15 minutes, then tighten the shape and place it seam-side up in a well-floured proofing basket or bowl.
  5. Second Rise (Cold Proof – Overnight): Cover and place in the refrigerator for 8–12 hours.
  6. Bake (Next Morning): Preheat the oven to 450°F with a Dutch oven inside for 30 minutes. Take the dough out of the fridge, turn it onto parchment paper, and score the top.
  7. Bake: Bake covered for 30 minutes. Bake uncovered for 30 more minutes until deep golden and crisp.
  8. Cool: Let cool completely on a wire rack before slicing—this helps the inside finish setting.
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Instructions

  1.  Add all ingredients to a mixing bowl and knead for 10 minutes.
  2. Cover and let rise for 1 hour.
  3. Punch down the dough, then let it rise again for another hour.
  4. Divide into balls.
  5. Cover with a towel and let proof for 30 minutes.
  6. Shape and bake at 450°F.

    For focaccia: Drizzle with olive oil, sprinkle sea salt and dried rosemary before baking.

Instructions

  1. In a large bowl, combine fennel, cucumber, celery, and arugula.
  2. Drizzle with olive oil and lemon juice.
  3. Season generously with salt and freshly ground black pepper.
  4. Toss gently until well mixed.
  5. Sprinkle pomegranate seeds over the top.
  6. Serve immediately and enjoy fresh!

Instructions

  1. Preheat oven to 375°F (190°C).
  2. Season chicken with olive oil, paprika, garlic powder, cumin, salt, and pepper.
  3. In a baking dish, spread rice, carrots, celery, and onion evenly.
  4. Pour in the chicken broth and lightly stir to combine.
  5. Place the seasoned chicken on top of the rice and vegetables.
  6. Cover with foil and bake for 40 minutes.
  7. Remove foil, baste chicken with the juices, and bake uncovered for another 20–25 minutes, until chicken is golden and cooked through.
  8. Garnish with fresh parsley and dill before serving.

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Karin Freiman | CA DRE# 02201784

Phone

(408) 900-6943

Email

[email protected]

Address

900 E Hamilton Ave Campbell, CA 95008

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