Best Chocolate Crate And Hay Recipes

STRAW AND HAY PASTA

Steps:

• In a large stockpot, bring salted water to a rapid boil.
• In a large saute pan over medium heat, add the olive oil and butter. When the butter is melted, add the onions and saute until translucent, but not browned, about 1 minute. Add the prosciutto and cook 1 more minute, stirring. Add the cream and bring to a simmer. Simmer until the sauce is just thick enough to lightly coat the back of a spoon. Season, to taste, with salt and black pepper. Add the peas and remove from the heat.
• Cook the pasta to al dente. Return the sauce to the heat. Drain the pasta and add it to the sauce. Toss well and season with salt and pepper. Finish with parmesan and more cracked black pepper.

CHOCOLATE HAY STACKS

Steps:

• Mix margarine (or butter) with the sugar, milk, cocoa, and vanilla extract in a sauce pan.
• Bring to a boil for 30 seconds.
• Take off of heat and mix the oats in well.
• Drop in lumps using a tablespoon on cookie sheet and cool in fridge.

CHOCOLATE ALMOND HAY STACKS

Steps:

• Preheat oven to 180°C.
• Place almond slivers on your work surface and cover with a damp towel.
• Allow almonds to absorb moisture for a few minutes.
• Prepare a baking sheet with bakers parchment paper (or aluminum foil).
• In a mixing bowl, combine the almonds and the powdered sugar.
• Mix well.
• Spread mixture onto prepared baking sheet.
• Bake for 10 to 15 minutes, until golden brown.
• Remove from oven and allow to cool.
• Melt chocolate in a double boiler (or place a metal pot into a larger pot of hot water).
• Heat chocolate to a temperature of 37°C, then allow it to cool to 32°C.
• Mix the almond mixture into the chocolate.
• With a teaspoon, make about 55 portions and place on a cold, parchment paper lined, baking sheet.
• Allow almond mixture to cool.

EASY CHOCOLATE HAYSTACKS

Steps:

• Line a baking sheet with waxed paper.
• Stir oats, chocolate chips, coconut, and almonds together in a large bowl.
• Whisk sugar, milk, butter, and salt together in a saucepan; bring mixture to a boil, add vanilla, and remove from heat. Pour milk mixture over chocolate chips mixture; stir until well-combined. Drop spoonfuls of chocolate mixture onto prepared baking sheet. Chill in the refrigerator until haystacks are set, 15 to 20 minutes.

HAEFFEKRUNZ (HAY-FA-KRUNS)

Steps:

• Dissolve yeast in 1/2 cup warm water. Sprinkle a dash of sugar on top to feed it. Set aside to proof.
• Meanwhile, in a large bowl, add flour and make a well in the middle. On top of the flour, add sugar, salt, butter pieces and lemon zest.
• After yeast is bubbly, pour into the well and sprinkle a little flour on top. Add beaten eggs to yeast in center. Using a wooden spoon, start stirring in the eggs, adding/pulling in a little bit of flour from the sides. When you can't stir it anymore, begin to add the warm milk and keep stirring and adding milk until it's impossible to stir.
• Now, using your hands, keeping adding milk and blending in the flour until the dough is soft and barely tacky but not wet. You may or may not use all the milk (depends on the weather).
• Turn out the dough onto a very lightly floured surface. Knead for about 10 to 15 minutes to develop the gluten properly. Dough should spring back quickly from touch. Put into a lightly oiled bowl, turn once and cover with plastic wrap (touching the dough) and a towel. Place in a warm area to rise for at least one hour (should double in bulk).
• When fully risen, remove and divide dough in two. Set one aside under a warm towel. With the remaining piece, divide it into three equally-weighted pieces. Set two aside. Using a heavy rolling pin and your hands, begin to roll the dough into a rectangle. (Size doesn't matter, just so long as it isn't longer than a 1/2 sheet pan.) It should be very thin.
• Using a pastry brush, coat the whole piece in melted butter. Liberally sprinkle on the cinnamon/sugar mixture and spread some raisins (if you want) over the whole piece. Carefully roll up the dough lengthwise. Pinch the seam together and place on 1/2 sheet pan that is lined with parchment paper. Cover with a warm towel. Repeat the process with the other two pieces of dough.
• When all three are done, braid the "strands" loosely together. Cover with a clean towel and place in a warm place to rise again for at least 30 minutes.
• Repeat the whole process with the other half of your dough batch.
• Paint the braids with the egg wash and bake in a preheated 350 degree oven for approximately 25 to 35 minutes. Bread should be deep brown and slightly hollow when tapped.
• Slide the bread on the paper off the pan onto a cooling rack and allow to cool to the touch. Remove paper.
• If you want to pack it for a gift, allow it to cool completely. Then wrap tightly in good plastic wrap, then in foil. Cover with pretty cellophane and tie each end with curling ribbon.