Tuesday, October 11, 2011

Sweet Roll Dough ~ Cinnamon Rolls

Sweet Roll Dough
1 package active dry yeast
1 cup warm water (105 to 115 degrees)
1/3 cup dry milk
1/3 cup sugar
1/3 cup shortening
1 tsp. salt
1 egg
3 1/2 cups flour
+ flour for kneading

Dissolve yeast in warm water in a large bowl.
Stir in milk, sugar, shortening, egg, salt and 2 cups of the flour.
Beat by hand until smooth.
Mix in enough remaining flour to make dough easy to handle.

Turn dough onto lightly floured surface.
Knead until smooth and elastic, minimum of 5 minutes.
Place in a greased bag and refrigerate overnight.

Cinnamon Rolls
The next day, remove dough from refrigerator and allow to return to room temperature.
Punch down and roll into a rectangle.
Spread dough with softened butter, leaving one long edge "naked".
Sprinkle with sugar and cinnamon mixture...be sure to leave the one long edge "naked".
Stretch and roll toward the "naked" edge, and seal.
With seam side down, cut into 16 rolls.
Place cut side down in a greased 9 x 13" baking pan.
Bake at 375 degrees for 18 to 20 minutes.

Drizzle with Powdered Sugar Glaze.

Submitted by,

Saturday, September 3, 2011

Harvest Zucchini

1 1/4 pound zucchini
1/3 cup chopped onion
1/4 cup butter
1/2 cup sour cream
2 tbsp. milk
2 tsp. paprika
2 tsp. poppy seed
1 tsp. salt

Wash zucchini, remove stem and blossom ends, but do not pare. 
Cut into slices. 
Heat butter in a 10 inch skillet,
Cover and cook zucchini and chopped onion, stirring occasionally, until the zucchini is tender.

Mix paprika, poppy seeds, and salt together.
Gently stir into cook zucchini and heat through.

This recipe makes 4 servings.

(Notice, I use fat-free sour cream
and next time I will use less butter than the original recipe.)

Take care,

Saturday, August 27, 2011

White Bread

I've tried many different white bread recipes over the years and this one has to be the BEST one yet!!!

Below is the recipe for the bread that Walter Sands made faithfully once a week for years. Walter was the father of Frank E. Sands, King Arthur Flour's current chairman of the board. Because of his arthritic hands, he used a bread bucket with a crank, which kneaded hundred of loaves of this fragrant bread with all its happy associations.
2 cups (16 ounces) warm water
2 tablespoons (7/8 ounce) sugar or honey (1 1/2 ounces)
1 scant tablespoon or packet active dry yeast
1/2 cup (2 ounces) dry milk powder or granules (1 1/4 ounces), optional
2 tablespoons (1 ounce) butter, softened, or vegetable oil (7/8 ounce)
6 cups (25 1/2 ounces) King Arthur Unbleached All-Purpose Flour
2 teaspoons salt
Pour the warm water into a mixing bowl. Add and let dissolve the sugar or honey and then the yeast. When the yeast is bubbling, add the dry milk, butter and 3 cups of flour and the salt. Mix together and then stir in a further 2 1/2 cups of flour. Sprinkle the remaining 1/2 cup on the surface you intend to use for kneading.

Knead the dough for 3 to 4 minutes, until it begins to behave as if it belonged together. Let it rest while you clean and grease the bowl. Continue kneading a further 3 to 4 minutes, until the dough feels smooth and springy.

Let the dough rise until doubled (1 to 2 hours). Knock it down, knead out any stray bubbles, cut it in half and form two loaves. Place them in two lightly greased 4 1/2 x 8 1/2-inch bread pans. Let rise until almost doubled (45 minutes to 1 hour).

Preheat the oven for 15 minutes to 350°F. Bake the loaves 35 to 40 minutes, or until nicely browned. Remove bread from oven and cool completely on a wire rack. Yield: 2 loaves.
This recipe reprinted from The Baking Sheet Newsletter, Vol. III, No. 6, July-August 1992 issue.

Monday, June 20, 2011

German Sweet Chocolate Cheesecake

German Sweet Chocolate Cheesecake
2 4 oz. packages German Sweet Chocolate
2/3 cup milk
1/3 cup sugar
2 8 oz. packages softened cream cheese
7 cups whipped topping
Graham Cracker Crust

(google image)

Measure the 2/3 cup milk in a liquid measuring cup.
Take out 1/4 cup milk and place in a saucepan with the squares of chocolate.
Using low heat, melt the chocolate, stirring constantly.
Allow to cool slightly.
google image
Prepare graham cracker crust following the instructions on the box.
Press in the bottom and slightly up the sides of your spring-form pan.

Beat sugar into cream cheese. 
Add remaining milk and chocolate mixture and beat until smooth.
Fold into whipped topping, blending until smooth.
Spoon into crust. Spread until smooth.
Freeze until firm.

If you do not have a spring-form pan, you may half the recipe and prepare in a pie pan.

Scroll down to find a link to a printer friendly version of the recipe.
Click on 'no images' to remove my photos, then print.

Take care,

Friday, June 10, 2011

Chickpea Pasta with Almonds and Parmesan

Chickpea Pasta with Almonds and Parmesan
  • 1 tablespoon olive oil
  • 3 cloves garlic, minced
  • 7 cups low-sodium chicken broth
  • 1/2 teaspoon crushed red pepper
  • kosher salt (optional)
  • 1 pound whole wheat pasta
  • 1 15.5-ounce can garbanzo beans, drained and rinsed
  • 1 cup flat-leaf parsley, chopped
  • 1/4 cup unsalted roasted almonds, sliced
  • 1/2 cup grated Parmesan cheese

 Heat the oil in a large saucepan over medium-high heat.
Stir in the garlic and cook for 1 minute.
 Add the broth, crushed red pepper, and optional salt. 
Bring to a boil.
  • Add the pasta and cook, stirring occasionally, until the broth is nearly absorbed and the pasta is al dente, about 9 to 11 minutes. 
Stir in the chickpeas or garbanzo beans and parsley.
Heat through.
Top with the sliced almonds and Parmesan cheese.

This is delicious by itself, as an entree...
or as a side-dish with chicken, beef, fish or pork on the grill.

The original recipe was found on Real Simple and has been adapted for our tastes.
Scroll down for a 'printer friendly' version...
click on 'no images'.

Thursday, May 26, 2011

Elegant Salad

Elegant Salad
1 bunch broccoli
2 stalks celery, chopped
Small bunch green onions, chopped
1/2 pound bacon, crisp and crumbled
1 cup sliced almonds
1 cup yellow raisins
1 cup red seedless grapes
1 cup shredded cheddar cheese

1 cup mayonnaise
1/3 cup sugar
1 tbsp. vinegar

Wash broccoli and cut into bite size flowerettes.

Chop celery and green onion.
Add to broccoli.

Wash grapes.
If they are large I cut them in half.

Add yellow raisins and shredded cheddar...
Crumbled bacon and sliced almonds...

Make dressing and toss before serving.

This is a family favorite. I make it for every holiday.
It is also a perfect accompaniment for summer grilling.

p.s. Click the 'Printer Friendly' bar below...then check the 'no images' box...
Print a copy of this recipe for your Weekend Family Get Together!

Tuesday, May 24, 2011

Beer Butt Chicken

Thank you, Lucy, for the great grilling tips.
We are all anxious to get outside and taste the outdoor goodness of cooking on the grill.
One of our favorites is the Beer Butt Chicken
You can purchase a kitchen gadget that fits up into the cavity of the bird...
or you can use the actual can of beer.
I have an old 8"x8" cake pan that is reserved just for grilling.
Start with a 3.5 to 4 pound whole chicken.
Brush generously with olive oil...
as if you were applying sunscreen!
Coat with your favorite poultry seasoning.
I think it all depends on my hubby's mood!
We are lucky enough to have my hubby's home brew.
But any beer will do.
(Remember the alcohol evaporates away)
If you don't want to use beer, you can use apple juice or chicken broth.
What ever liquid you use, pour in enough to have some moisture in the pan.
Cook the chicken over medium-high, indirect heat, with the grill cover on, for approximately 1 1/4 to 1 1/2 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. 
Remove from grill and let rest for 10 minutes before carving.
While the skin looks dark,
the inside is tender and moist.
It is mouth watering delicious!