Matt really loves making these. So I always look for deals on Torani's syrup, which can be very pricey. In town, I've found the best place to get the syrup is Harmon's. They have the best selection and if I look every time I go in, I can eventually find it on sale. We also look in other stores just to see. So on vacation we can come back with a couple bottles. Granado's in SLC has even more flavors. We got Blackberry there once, but it wasn't cheaper. Typically we can find Raspberry, cherry and peach at Harmon's. And they have sugar-free syrups for my parents. It's pretty nice.
So it's kind of one of those reicpes we just eyeball actually. It depends on how sweet you want it. Here are some basic directions though:
10 oz. club soda
4 oz. syrup
4 oz. half and half
ice
stirring sticks
Mix all the ingredients together. To make extra special you can use cream, but I think it makes it to thick for me.
I like to use the stirring sticks because it makes it look fancy and people like it. I once couldn't find the sticks and got the straws instead and it made me smile to see grown men using little coffee straws and sipping from them. lol
We've tried to make this a New Years tradition. :)
Friday, December 31, 2010
Wednesday, December 29, 2010
Tiramisu
So, I don't even like the smell of coffee. And I DON'T like Tiramisu. So why am I posting this recipe? Because I want to make a berry version. There is something so yummy to me about the thought of Tiramisu. I feel like the idea is fantastic. I even already have a individual cup version already on here. BUT I want a 9 x 13 version. And this is the best recipe I've found. It comes from Americas Test Kitchen. I got to watch them make it, and let me say, I think I can make this adaptation. And I think it will taste fantastic. So here we go..
2-1/2 cups strong brewed coffee, room temperature
1-1/2 Tablespoons instant espresso granules
9 tablespoons dark rum
(These first three ingredients are for the sauce you dip the cookie in and it presents my biggest problem. I need to find a way to dip the ladyfingers in a berry sauce. The juice off frozen berries works great, but I would need over three cups of it. That's a lot of berries.)
6 large egg yolks
2/3 cup sugar
1/4 teaspoon table salt
1-1/2 pounds mascarpone
3/4 cup cold heavy cream
14 ounces (42 to 60, depending on size) dried ladyfingers (savoiardi)
(This is the cream. And a very dreamy cream recipe it is. I would change nothing. It is meant to be in a 9 x 13 pan.)
3-1/2 Tablespoons cocoa, preferably Dutch-processed
1/4 cup grated semisweet or bittersweet chocolate (optional)
(These I would completely omit. I would need to put mixed berries in here instead. I think a big bag of Costco frozen berries would work well here. I would need more berries than they needed chocolate.)
1. Stir coffee, espresso, and 5 tablespoons rum [2-1/2 tablespoons Kahlua] in a wide bowl or baking dish until espresso dissolves; set aside.
2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1-1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 4 tablespoons rum [2 tablespoons Kahlua] and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.
3. In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1-1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1-1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
4. Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
5. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.
6. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1-1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.
2-1/2 cups strong brewed coffee, room temperature
1-1/2 Tablespoons instant espresso granules
9 tablespoons dark rum
(These first three ingredients are for the sauce you dip the cookie in and it presents my biggest problem. I need to find a way to dip the ladyfingers in a berry sauce. The juice off frozen berries works great, but I would need over three cups of it. That's a lot of berries.)
6 large egg yolks
2/3 cup sugar
1/4 teaspoon table salt
1-1/2 pounds mascarpone
3/4 cup cold heavy cream
14 ounces (42 to 60, depending on size) dried ladyfingers (savoiardi)
(This is the cream. And a very dreamy cream recipe it is. I would change nothing. It is meant to be in a 9 x 13 pan.)
3-1/2 Tablespoons cocoa, preferably Dutch-processed
1/4 cup grated semisweet or bittersweet chocolate (optional)
(These I would completely omit. I would need to put mixed berries in here instead. I think a big bag of Costco frozen berries would work well here. I would need more berries than they needed chocolate.)
1. Stir coffee, espresso, and 5 tablespoons rum [2-1/2 tablespoons Kahlua] in a wide bowl or baking dish until espresso dissolves; set aside.
2. In bowl of standing mixer fitted with whisk attachment, beat yolks at low speed until just combined. Add sugar and salt and beat at medium-high speed until pale yellow, 1-1/2 to 2 minutes, scraping down bowl with rubber spatula once or twice. Add remaining 4 tablespoons rum [2 tablespoons Kahlua] and beat at medium speed until just combined, 20 to 30 seconds; scrape bowl. Add mascarpone and beat at medium speed until no lumps remain, 30 to 45 seconds, scraping down bowl once or twice. Transfer mixture to large bowl and set aside.
3. In now-empty mixer bowl (no need to clean bowl), beat cream at medium speed until frothy, 1 to 1-1/2 minutes. Increase speed to high and continue to beat until cream holds stiff peaks, 1 to 1-1/2 minutes longer. Using rubber spatula, fold one-third of whipped cream into mascarpone mixture to lighten, then gently fold in remaining whipped cream until no white streaks remain. Set mascarpone mixture aside.
4. Working one at a time, drop half of ladyfingers into coffee mixture, roll, remove and transfer to 13 by 9-inch glass or ceramic baking dish. (Do not submerge ladyfingers in coffee mixture; entire process should take no longer than 2 to 3 seconds for each cookie.) Arrange soaked cookies in single layer in baking dish, breaking or trimming ladyfingers as needed to fit neatly into dish.
5. Spread half of mascarpone mixture over ladyfingers; use rubber spatula to spread mixture to sides and into corners of dish and smooth surface. Place 2 tablespoons cocoa in fine-mesh strainer and dust cocoa over mascarpone.
6. Repeat dipping and arrangement of ladyfingers; spread remaining mascarpone mixture over ladyfingers and dust with remaining 1-1/2 tablespoons cocoa. Wipe edges of dish with dry paper towel. Cover with plastic wrap and refrigerate 6 to 24 hours. Sprinkle with grated chocolate, if using; cut into pieces and serve chilled.
S'mores Fondue
1/2 cup milk
1 2/3 cups (11-oz pkg) milk choc. and peanut butter morsels (the combined pkg)
1 jar (7 oz.) marshmallow creme
HEAT milk in medium, heavy-duty saucepan over medium-high heat just until hot (do not boil). Reduce heat to low. Add morsels; stir until smooth. Whisk in marshmallow creme until smooth. Remove from heat.POUR chocolate mixture into fondue pot or serving bowl.
Serve with dessert fondue staples... apples, marshmallows, pound cake, angel food cake, grapes, brownies, strawberries, bananas, etc.
1 2/3 cups (11-oz pkg) milk choc. and peanut butter morsels (the combined pkg)
1 jar (7 oz.) marshmallow creme
HEAT milk in medium, heavy-duty saucepan over medium-high heat just until hot (do not boil). Reduce heat to low. Add morsels; stir until smooth. Whisk in marshmallow creme until smooth. Remove from heat.POUR chocolate mixture into fondue pot or serving bowl.
Serve with dessert fondue staples... apples, marshmallows, pound cake, angel food cake, grapes, brownies, strawberries, bananas, etc.
Cheddar Cheese Fondue
2 c half and half
1 T Worcestershire sauce
2 tsp dry mustard
1 garlic clove, halved
1 1/2 lbs. shredded cheese
3 T flour
Salt
Heat half and half, Worcestershire sauce, mustard and garlic in fondue pot until hot, but not boiling. Discard garlic. Coat cheese with flour. Gradually add cheese to hot mixture, stirring constantly until smooth and bubbling. Add salt to taste
1 T Worcestershire sauce
2 tsp dry mustard
1 garlic clove, halved
1 1/2 lbs. shredded cheese
3 T flour
Salt
Heat half and half, Worcestershire sauce, mustard and garlic in fondue pot until hot, but not boiling. Discard garlic. Coat cheese with flour. Gradually add cheese to hot mixture, stirring constantly until smooth and bubbling. Add salt to taste
Cheese-Sour Cream Fondue
6 slices bacon
1/4 c. chopped onion
2 tsp. flour
1 lb. cheese (4 c. shredded)
2 c. sour cream
1 tsp. Worcestershire sauce
Fry bacon; drain, reserving 1 T of drippings. Crumble bacon and set aside. Cook onions in reserved drippings until tender, not brown. Stir in flour. Add remaining ingredients. Cook over low heat until cheese is melted. Top with bacon.
1/4 c. chopped onion
2 tsp. flour
1 lb. cheese (4 c. shredded)
2 c. sour cream
1 tsp. Worcestershire sauce
Fry bacon; drain, reserving 1 T of drippings. Crumble bacon and set aside. Cook onions in reserved drippings until tender, not brown. Stir in flour. Add remaining ingredients. Cook over low heat until cheese is melted. Top with bacon.
Mustard Sauce
2 shallots, finely chopped
1/4 c beef broth
1/4 c whipping cream
1 T Dijon mustard
Saute shallots in skillet until soft and golden, about 4 minutes.. Stir in beef broth and simmer until reduced by about half. Stir in cream and mustard. Bring to a simmer and season if necessary. Great served over steaks or with beef fondue
1/4 c beef broth
1/4 c whipping cream
1 T Dijon mustard
Saute shallots in skillet until soft and golden, about 4 minutes.. Stir in beef broth and simmer until reduced by about half. Stir in cream and mustard. Bring to a simmer and season if necessary. Great served over steaks or with beef fondue
Orange Fondue
3 T. cornstarch
3 T. honey
1/4 tsp salt
2 c. orange juice
2 whole cloves
1 t. butter
11/2 tsp lime juice
1 Tbsp. grated orange peel
Mix together cornstarch, sugar, and salt. Stir in OJ, and cloves and stir until mixture thickens--boil 1 minute. Add butter, lime juice, and rind. Makes 2 cups.
3 T. honey
1/4 tsp salt
2 c. orange juice
2 whole cloves
1 t. butter
11/2 tsp lime juice
1 Tbsp. grated orange peel
Mix together cornstarch, sugar, and salt. Stir in OJ, and cloves and stir until mixture thickens--boil 1 minute. Add butter, lime juice, and rind. Makes 2 cups.
Sweet and Sour Sauce
I am so stealing Emily's fondue. Because it is so yummy. That girl knows her fondue.
1/2 c brown sugar
1 T cornstarch
1 can crushed pineapple in juice, drained, with juices reserved
1/3 c white vinegar
1 T soy sauce
1/4 c chopped green pepper
Mix brown sugar and cornstarch in saucepan. Add enough water to reserved pineapple juice to measure 1/2 c. Stir into sugar mixture. Stir in vinegar and soy sauce. Heat to boiling, stirring constantly and boil 1 minute. Stir in pineapple and bell pepper. This is great with beef fondue, chicken, or rice
1/2 c brown sugar
1 T cornstarch
1 can crushed pineapple in juice, drained, with juices reserved
1/3 c white vinegar
1 T soy sauce
1/4 c chopped green pepper
Mix brown sugar and cornstarch in saucepan. Add enough water to reserved pineapple juice to measure 1/2 c. Stir into sugar mixture. Stir in vinegar and soy sauce. Heat to boiling, stirring constantly and boil 1 minute. Stir in pineapple and bell pepper. This is great with beef fondue, chicken, or rice
Tuesday, December 28, 2010
Fondue Party!
I've been really wanting to do fondue lately. I've come across more recipes and I wanted to share.
This is the menu plan from The American Homemaker. I thought it was excellent, but no recipes were provided so I'm just going to post the whole plan so I can play around with it.
This is the menu plan from The American Homemaker. I thought it was excellent, but no recipes were provided so I'm just going to post the whole plan so I can play around with it.
Fondue Menu:
~savory~
cheddar cheese (shredded cheese and half & half)
pizza (cream cheese, spaghetti sauce and cheddar)
beef broth
homemade bbq sauce
~savory dippers~
three different breads
bagels
meatballs
chicken nuggets
little smokies
marinated steak chunks (to cook in the broth)
zuchinni (broth)
~sweet~
chocolate (milk chocolate and half & half)
oil (for donut holes and bananas)
~sweet dippers~
apples
grapes
bananas
refrigerated biscuit dough (donut holes)
pineapple
7 Layer Greek Dip
This sounds wonderful to me. What a different and fun dip. Matt suggested leaving out the olives and onions, but it actually sounds great just the way it is to me.
7-Layer Greek Dip
Adapted by Our Best Bites from the Better Homes and Gardens New Cookbook
1 8-oz. package cream cheese, softened (I used low-fat)
1 tsp. dill weed or Greek seasoning (salt free--go for a mix that just has herbs)
3 cloves garlic, minced or pressed
2 tsp. lemon juice
1 1/2 c. hummus
1 c. seeded, diced cucumbers
1 c. seeded, diced tomatoes
1/2 c. chopped Kalamata olives
1/3 c. chopped green onions (about 3 green onions completely chopped)
1/2 c. crumbled Feta cheese
1/8-1/4 c. minced fresh parsley
With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread.
7-Layer Greek Dip
Adapted by Our Best Bites from the Better Homes and Gardens New Cookbook
1 8-oz. package cream cheese, softened (I used low-fat)
1 tsp. dill weed or Greek seasoning (salt free--go for a mix that just has herbs)
3 cloves garlic, minced or pressed
2 tsp. lemon juice
1 1/2 c. hummus
1 c. seeded, diced cucumbers
1 c. seeded, diced tomatoes
1/2 c. chopped Kalamata olives
1/3 c. chopped green onions (about 3 green onions completely chopped)
1/2 c. crumbled Feta cheese
1/8-1/4 c. minced fresh parsley
With an electric mixer, combine the cream cheese, seasoning, garlic, and lemon juice until light and fluffy. Spread in the bottom of a pie plate or a small, shallow baking dish. Then spread a layer of hummus. In order, create layers by sprinkling the cucumbers, tomatoes, olives, onions, Feta cheese, and parsley. Cover with plastic wrap and chill for at least 2 hours. Serve with pita chips, fresh vegetables, and/or flatbread.
**After trying this for real, it was wonderful. I loved this.
Sunday, December 26, 2010
Stuffed Mushrooms
Janice Baker gave me this recipe. It sounds really good. It reminds me of the stuffed mushrooms at Ottavio's. Matt, in his infinite pickiness, does not like them, but I think they are tasty.
Sausage Stuffed Mushrooms
Ingredients
* 12 to 15 large fresh mushrooms
* 2 tablespoons butter, divided
* 2 tablespoons chopped onion
* 1 tablespoon lemon juice
* 1/4 teaspoon dried basil
* Salt and pepper to taste
* 4 ounces bulk Italian sausage
* 1 tablespoon chopped fresh parsley
* 2 tablespoons dry bread crumbs
* 2 tablespoons grated Parmesan cheese
Directions
* Remove stems from the mushrooms. Chop stems finely; set mushroom caps aside. Place stems in paper towels and squeeze to remove any liquid.
* In a large skillet, heat 1-1/2 tablespoons butter. Cook stems and onion until tender. Add the lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated. Cool.
* In a large bowl, combine the mushroom mixture, sausage and parsley; stuff reserved mushroom caps. Combine crumbs and cheese; sprinkle over tops. Dot each with remaining butter.
* Place in a greased baking pan. Bake at 400° for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices. Serve hot. Yield: 12-15 servings.
Nutrition Facts: 1 serving (1 each) equals 52 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 92 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.
Kari, this is the complete recipe but I have tried it with JUST cooked sausage, mixed in with cream cheese and Parmesan cheese and then baked. Easier and tastes awesome.
Sausage Stuffed Mushrooms
Ingredients
* 12 to 15 large fresh mushrooms
* 2 tablespoons butter, divided
* 2 tablespoons chopped onion
* 1 tablespoon lemon juice
* 1/4 teaspoon dried basil
* Salt and pepper to taste
* 4 ounces bulk Italian sausage
* 1 tablespoon chopped fresh parsley
* 2 tablespoons dry bread crumbs
* 2 tablespoons grated Parmesan cheese
Directions
* Remove stems from the mushrooms. Chop stems finely; set mushroom caps aside. Place stems in paper towels and squeeze to remove any liquid.
* In a large skillet, heat 1-1/2 tablespoons butter. Cook stems and onion until tender. Add the lemon juice, basil, salt and pepper; cook until almost all the liquid has evaporated. Cool.
* In a large bowl, combine the mushroom mixture, sausage and parsley; stuff reserved mushroom caps. Combine crumbs and cheese; sprinkle over tops. Dot each with remaining butter.
* Place in a greased baking pan. Bake at 400° for 20 minutes or until sausage is no longer pink, basting occasionally with pan juices. Serve hot. Yield: 12-15 servings.
Nutrition Facts: 1 serving (1 each) equals 52 calories, 4 g fat (2 g saturated fat), 10 mg cholesterol, 92 mg sodium, 2 g carbohydrate, trace fiber, 2 g protein.
Kari, this is the complete recipe but I have tried it with JUST cooked sausage, mixed in with cream cheese and Parmesan cheese and then baked. Easier and tastes awesome.
Monday, December 20, 2010
Butterbeer
Elijah has been reading Harry Potter recently. I've been toying around with a Harry Potter party. I came across a recipe for Butterbeer. It sounds good, just VERY sweet. I'm very curious how it tastes.
Ingredients
1 | pint real vanilla ice cream |
¼ | cup real butter , at room temperature |
½ | teaspoon butterscotch extract |
¼ | cup brown sugar |
1 | teaspoon ground cinnamon |
½ | teaspoon freshly grated nutmeg |
1 | |
Apple slices for garnish, optional |
Preparation
Step 1 | Using a mixer on medium speed, beat together the ice cream, butter, butterscotch extract, brown sugar, cinnamon, and nutmeg until well-combined. Pour into a container and freeze. |
Step 2 | When ice cream mixture has re-frozen, heat apple cider in a saucepan until steaming hot. |
Step 3 | Put one scoop of ice cream into a soda glass, or large mug, and top with warm apple cider. |
Step 4 | Garnish with apple slices, if desired. |
Sunday, December 19, 2010
Cranberry Salsa
My neighbor, Cliss, dropped by a neighborhood gift to us. We got a bag of chips and a container of something I couldn't identify. Upon opening the card I found a recipe for Cranberry Salsa. Thus discovering what was in the container. So we tried it and it is pretty tasty. Reminds me of a tangy Mango Salsa (I'm thinking of Costco here.) I think we are going to use it for Christmas Eve.
1 bag cranberries
3/4 cup sugar
1/4 teaspoon cumin
1-2 Tablespoons cilantro
1 medium sized jalapeno 3" (remove seeds)
2 Green onion with whites
juice of 1 lime
Blend.
That's it. Pretty simple. Matt had some major objections to the removal of the jalpeno seeds. (He didn't say anything about the onion interestingly enough.) But for sure he wanted it spicier. :)
1 bag cranberries
3/4 cup sugar
1/4 teaspoon cumin
1-2 Tablespoons cilantro
1 medium sized jalapeno 3" (remove seeds)
2 Green onion with whites
juice of 1 lime
Blend.
That's it. Pretty simple. Matt had some major objections to the removal of the jalpeno seeds. (He didn't say anything about the onion interestingly enough.) But for sure he wanted it spicier. :)
Saturday, December 11, 2010
Orange Rolls
I got these from my friend Heidi's food blog, Food Glorious Food. They are pretty tasty.
2 large oranges
1 1/2 cups warm water
1 TBSP yeast
2 large eggs
1/3 cup sugar
1 tsp salt
5 cups flour
Frosting:
Juice from 1 orange
2 TBSP butter
2-3 cups powdered sugar
Put warm water in mixer and add the yeast. Add the zest from one of the orange rinds (I took Heidi's suggestion and zested both rinds. This turned out well.) and 1/4 cup of juice from the orange. Add eggs, sugar, salt, and flour. Knead well. Let stand 10 min. Knead again. Let rise for 2 hours. Make dough into ropes (from 6-8 inches long and 1/2 to 1 inch thick) and TIE INTO A KNOT. Let rise until double in size. Bake at 350 for 8-10 minutes or until slightly golden on top.
Mix frosting ingredients and brush onto warm rolls. (I like my frosting really gooey. I think I would do the frosting differently. I would making it thicker or brush more on after it is cooled down. But otherwise, these were a huge hit. Well, Ally didn't like them. But she's crazy.)
2 large oranges
1 1/2 cups warm water
1 TBSP yeast
2 large eggs
1/3 cup sugar
1 tsp salt
5 cups flour
Frosting:
Juice from 1 orange
2 TBSP butter
2-3 cups powdered sugar
Put warm water in mixer and add the yeast. Add the zest from one of the orange rinds (I took Heidi's suggestion and zested both rinds. This turned out well.) and 1/4 cup of juice from the orange. Add eggs, sugar, salt, and flour. Knead well. Let stand 10 min. Knead again. Let rise for 2 hours. Make dough into ropes (from 6-8 inches long and 1/2 to 1 inch thick) and TIE INTO A KNOT. Let rise until double in size. Bake at 350 for 8-10 minutes or until slightly golden on top.
Mix frosting ingredients and brush onto warm rolls. (I like my frosting really gooey. I think I would do the frosting differently. I would making it thicker or brush more on after it is cooled down. But otherwise, these were a huge hit. Well, Ally didn't like them. But she's crazy.)
Sunday, December 5, 2010
Dill Rolls
As long as I'm sitting here typing in recipes, I should put this one in. It's great on it's own or with hamburgers or sandwiches. This has to be to most requested roll recipe I have from my family. It's very tasty.
5 cups flour
4 tsp. sugar
2 Tbsp. minced onion
4 tsp. dill weed
2 1/2 tsp. salt scant (meaning not quite 2 1/2 tsp, slightly less)
1/2 tsp. soda
2 Tbsp. (Or packages) of yeast
1/2 cup warm water
2 cups cottage cheese
2 Tbsp. butter
2/3 cup water
2 eggs
--Dissolve yeast in the first 1/2 cup warm water. Add the other ingredients. Mix well, using dough hook on mixer. Let rise until double in bulk. Knead and roll to about 1/2 or 2/3-inch, cut with a 2 1/2-inch cutter. Place on buttered cookie sheet, with at least 1 1/2 inches between rolls on all sides. Let rise 1 hour. Bake @ 350 degrees for 20 minutes or until golden.
Note: Cu with a tuna fish can and use rolls for hamburger buns.
5 cups flour
4 tsp. sugar
2 Tbsp. minced onion
4 tsp. dill weed
2 1/2 tsp. salt scant (meaning not quite 2 1/2 tsp, slightly less)
1/2 tsp. soda
2 Tbsp. (Or packages) of yeast
1/2 cup warm water
2 cups cottage cheese
2 Tbsp. butter
2/3 cup water
2 eggs
--Dissolve yeast in the first 1/2 cup warm water. Add the other ingredients. Mix well, using dough hook on mixer. Let rise until double in bulk. Knead and roll to about 1/2 or 2/3-inch, cut with a 2 1/2-inch cutter. Place on buttered cookie sheet, with at least 1 1/2 inches between rolls on all sides. Let rise 1 hour. Bake @ 350 degrees for 20 minutes or until golden.
Note: Cu with a tuna fish can and use rolls for hamburger buns.
Mari's Dinner Rolls
I actually love eating baked goods. I just have one problem. I always have trouble baking because I hate allowing for rise time. I'm lame, I know. But I have been determined to make some baked goods, if for nothing else than to use up the mega pack of yeast I've had in my fridge FOREVER. I started with these. I made them to go with Ellee's Cheesy Potato Soup Recipe that is also on this blog. And they went together well. I enjoyed making these rolls.
2 1/2 cups warm water
2 Tbsp. yeast
1/2 cup oil
1/2 cup sugar
2 tsp. salt
5 cups flour
--Note: You can apparently shorten the rise time the second time to less than 10 minutes. I tried it and it was true. A shorter rise time didn't hurt anything.
--Dissolve yeast in water. Add all ingredients except flour and mix. Add 1/2 of the flour and beat until smooth. Add rest of flour until soften or cleans sides of bowl. Knead 5 minutes. Raise one hour, shape, put on greased pan and raise again (about 1/2 hour). Bake @ 350 degrees for 15-20 minutes or until golden brown. Makes 2 dozen.
2 1/2 cups warm water
2 Tbsp. yeast
1/2 cup oil
1/2 cup sugar
2 tsp. salt
5 cups flour
--Note: You can apparently shorten the rise time the second time to less than 10 minutes. I tried it and it was true. A shorter rise time didn't hurt anything.
--Dissolve yeast in water. Add all ingredients except flour and mix. Add 1/2 of the flour and beat until smooth. Add rest of flour until soften or cleans sides of bowl. Knead 5 minutes. Raise one hour, shape, put on greased pan and raise again (about 1/2 hour). Bake @ 350 degrees for 15-20 minutes or until golden brown. Makes 2 dozen.
Saturday, December 4, 2010
Low-Carb Breakfast Casserole
Another recipe from Jamie Duncan. This time it's her breakfast casserole.
- 12 large eggs
- 1/2-1 yellow onion
- 1 lb ground sausage or beef
- 1 cup heavy cream
- 2-4 cups shredded cheddar cheese
- 1 cup diced ham
- Green Onions/Mushrooms (optional) (just to visible preference)
- salt and pepper to desired amount (1/2 t salt & just shook the pepper in..)
Preheat oven to 350 degrees. Brown your ground sausage, yellow onions, mushrooms in a saute pan.
Spray a 9x13 glass casserole dish with nonstick spray. Beat eggs and heavy cream together, add in browned sausage, diced ham, green onions and mushrooms(opt). Add 1-2 cups of cheese. Mix together well.
Pour mixture into casserole dish and cover the top with 1-2 cups of cheese.
Bake at 350 degrees for aprox. 20 -25 minutes. Check when mixture is set and glossy. Do not overcook.
Allow to cool slightly after cooking is complete. You can eat it now, or cut into squares and freeze or refrigerate for the week ahead. ENJOY!
Feel free to add anything else that suits your fancy, tomatoes, jalapenos, green chilis, garlic, etc.
I don't think you can mess this one up! It's really amazingly good!
German Apple Cake
Jamie Duncan posted this recipe on facebook. Looks delicious.
Ingredients
- 2 eggs
- 1 cup vegetable oil
- 2 cups white sugar
- 2 teaspoons ground cinnamon
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 4 cups apples - peeled, cored and diced
Directions
- Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 9x13 inch cake pan.
- In a mixing bowl; beat oil and eggs with an electric mixer until creamy. Add the sugar and vanilla and beat well.
- Combine the flour salt, baking soda, and ground cinnamon together in a bowl. Slowly add this mixture to the egg mixture and mix until combined. The batter will be very thick. Fold in the apples by hand using a wooden spoon. Spread batter into the prepared pan.
- Bake at 350 degrees F (175 degrees C) for 45 minutes or until cake tests done. Let cake cool on a wire rack. Once cake is cool serve with a dusting of confectioners' sugar or with a Cream Cheese Frosting.
Honey Pancake Puff
Kerri Stoddard made this for the ward breakfast. It was yummy. It was the best thing there!
3T butter or margarine
1 cup milk
6 eggs
3T honey
1 pkg. (3oz.) cream cheese, softened
1 cup all-purpose flour
1/2 tsp. salt
1/2 tsp. baking powder
Preheat oven to 400 degrees. Grease the Deep Dish Baker with 1 tablespoon butter. Add remaining butter and place in oven until butter sizzles. While Deep Dish Baker is in oven, place remaining ingredients in blender. Blend at high speed for 1 minute. Scrape down sides and blend at high speed 1 additional minute. Remove Deep Dish Baker from oven and immediately pour in batter. Bake for 20-25 minutes or until puffed and dark golden brown. Remove from the oven and sprinkle with fresh lemon juice if desired. Serve immediately with powdered sugar, syrup or fresh fruit. (I used some strawberry jam that didn't set well for the topping on mine today.)
Yield: 6-8 servings
Subscribe to:
Posts (Atom)
