Cooking spray
2/3 c dry unseasoned bread crumbs
1 t garlic powder
1 t onion powder
1 t dried oregano
1 t dried thyme
1/2 t paprika
1/2 t salt
1/2 t freshly ground black pepper
1 1/4 lb boneless, skinless chicken breasts cut into thin strips
2 ripe avocados, pitted and peeled
2 T low-fat sour cream
2 T minced pickled jalapenos
1 T fresh lime juice
1 T fresh chopped cilantro
1/2 t hot sauce, or more to taste (I like less, but I'm a wuss)
Preheat the oven to 400. Coat a large baking sheet with cooking spray.
In a shallow dish, combine the bread crumbs, garlic powder, onion powder, oregano, thyme, paprika, salt and pepper. Add the chicken strips and turn to coat evenly, tapping off any excess. Transfer to the prepared baking sheet and spray the top of them with cooking spray. Bake until golden brown and cooked through, about 20 minutes.
Meanwhile, using the back of a spoon, mash the avocados and sour cream together in a medium bowl. Fold in the jalapenos, lime juice, cilantro, and hot sauce, then season to taste with salt and pepper. Serve the chicken fingers with the avocado sauce on the side for dipping.
Monday, December 7, 2009
Potato Soup
1 small onion, diced
1 clove garlic, minced
3 T flour
1 t salt
1 t dried basil
1/2 t pepper
3 c chicken broth
2 large potatoes, peeled & cubed
1 c half & half
1/4 t hot sauce
shredded cheese
ham
Cook onions and garlic in 1 T oil until tender. Add flour, salt, basil, and pepper. Gradually add broth. Stir. Add potatoes, cook until tender. Add half & half, hot sauce. Heat thoroughly, but do not boil. Garnish with ham & cheese
1 clove garlic, minced
3 T flour
1 t salt
1 t dried basil
1/2 t pepper
3 c chicken broth
2 large potatoes, peeled & cubed
1 c half & half
1/4 t hot sauce
shredded cheese
ham
Cook onions and garlic in 1 T oil until tender. Add flour, salt, basil, and pepper. Gradually add broth. Stir. Add potatoes, cook until tender. Add half & half, hot sauce. Heat thoroughly, but do not boil. Garnish with ham & cheese
Lemon Bread
6 T butter or margarine
2 eggs
1 cup sugar
1 1/2 c flour
1 t salt
1 1/2 t baking powder
1/2 c milk
1/2 c chopped nuts (optional)
grated rind of 1 lemon
Cream butter and sugar. Add eggs & milk, beat until smooth. Add flour, salt, baking powder, nuts, and lemon rind. Grease one loaf pan.
Bake at 350 for one hour. Let cool for approximately 10 minutes then pour juice of one lemon and 1/3 cup sugar mixed over the top. Carefully remove from bread pan.
2 eggs
1 cup sugar
1 1/2 c flour
1 t salt
1 1/2 t baking powder
1/2 c milk
1/2 c chopped nuts (optional)
grated rind of 1 lemon
Cream butter and sugar. Add eggs & milk, beat until smooth. Add flour, salt, baking powder, nuts, and lemon rind. Grease one loaf pan.
Bake at 350 for one hour. Let cool for approximately 10 minutes then pour juice of one lemon and 1/3 cup sugar mixed over the top. Carefully remove from bread pan.
Monday, June 8, 2009
Orange Chicken
SAUCE
1 1/2 c water
2 T orange juice
1 c packed brown sugar
1/3 c rice vinegar
2 1/2 T soy sauce
1/4 c plus 1 t lemon juice
1/4 t minced garlic
1 rounded tsp chopped green onion
1/4 t crushed red pepper flakes
6 t cornstarch
3 T water
1 t minced water chestnuts
1/2 t minced fresh ginger
Combine all sauce ingredients except cornstarch and water in a small saucepan over high heat. Stir often while bringing mixture to boil. When sauce reaches a boil, remove it from heat and allow to cool uncovered. Slice 2 uncooked chicken breasts into bite size chunks. Remove 1 cup of sauce and pour over the chicken in a large resealable plastic bag. Let it marinate for several hours. Preheat 2" oil in a wok or skillet to 350 degrees. Combine the cornstarch with the water and pour into the remaining sauce. Place saucepan back on medium heat. When sauce begins to bubble and thicken, remove from heat. Beat together 1 cup of ice water and 1 egg. Add 1/4 t of baking soda and 1/4 t of salt. Add 3/4 c of flour and stir with a fork until just blended. Sprinkle another 1/4 c flour on top of the batter and mix with only one or two strokes. Put remaining flour (1/2 c) in a separate bowl. Remove chicken from marinade and discard the marinade. Dip chicken pieces in flour, then in the batter. Cook chicken in the oil. After chicken is cooked, pour sauce over and gently stir.
1 1/2 c water
2 T orange juice
1 c packed brown sugar
1/3 c rice vinegar
2 1/2 T soy sauce
1/4 c plus 1 t lemon juice
1/4 t minced garlic
1 rounded tsp chopped green onion
1/4 t crushed red pepper flakes
6 t cornstarch
3 T water
1 t minced water chestnuts
1/2 t minced fresh ginger
Combine all sauce ingredients except cornstarch and water in a small saucepan over high heat. Stir often while bringing mixture to boil. When sauce reaches a boil, remove it from heat and allow to cool uncovered. Slice 2 uncooked chicken breasts into bite size chunks. Remove 1 cup of sauce and pour over the chicken in a large resealable plastic bag. Let it marinate for several hours. Preheat 2" oil in a wok or skillet to 350 degrees. Combine the cornstarch with the water and pour into the remaining sauce. Place saucepan back on medium heat. When sauce begins to bubble and thicken, remove from heat. Beat together 1 cup of ice water and 1 egg. Add 1/4 t of baking soda and 1/4 t of salt. Add 3/4 c of flour and stir with a fork until just blended. Sprinkle another 1/4 c flour on top of the batter and mix with only one or two strokes. Put remaining flour (1/2 c) in a separate bowl. Remove chicken from marinade and discard the marinade. Dip chicken pieces in flour, then in the batter. Cook chicken in the oil. After chicken is cooked, pour sauce over and gently stir.
Fried Rice
4 cups of cooked rice (day old is the best)
2 T oil
4 eggs, beaten well
2 cups frozen peas and carrots
1 pkg of extra firm tofu, diced into small cubes and drained
2 T soy sauce
1/4 c green onions
Heat a large wok or fry pan. Scramble eggs and remove when fully cooked. Heat oil in pan. Add rice and cook for about 10 minutes. Add frozen vegetables, tofu, and eggs. When vegetables and tofu are heated through, add soy sauce and green onions.
2 T oil
4 eggs, beaten well
2 cups frozen peas and carrots
1 pkg of extra firm tofu, diced into small cubes and drained
2 T soy sauce
1/4 c green onions
Heat a large wok or fry pan. Scramble eggs and remove when fully cooked. Heat oil in pan. Add rice and cook for about 10 minutes. Add frozen vegetables, tofu, and eggs. When vegetables and tofu are heated through, add soy sauce and green onions.
Chocolate Revel Bars
1 c butter
2 c packed brown sugar
2 eggs
2 t vanilla
3 c quick cooking oats
2 1/2 c flour
1 t baking soda
1 1/2 t salt
1 14 oz can sweetened condensed milk
1 12 oz pkg milk chocolate chips
2 T butter
1 c chopped nuts (optional)
2 t vanilla
In a large bowl, cream together butter and brown sugar until fluffy; beat in eggs and 2 t of vanilla. Stir together oats, flour, baking soda and 1 t of salt; stir in creamed mixture until blended. Set aside. In a heavy saucepan stir milk, chocolate chips, 2 T butter and remaining 1/2 t of salt over low heat until smooth. Remove from heat; stir in nuts and vanilla. Put 2/3 of oat mixture into ungreased baking pan. Spread chocolate mixture over layer. Sprinkle with remaining oat mixture. Bake at 350 for 25-30 min. Cool, cut into bars.
2 c packed brown sugar
2 eggs
2 t vanilla
3 c quick cooking oats
2 1/2 c flour
1 t baking soda
1 1/2 t salt
1 14 oz can sweetened condensed milk
1 12 oz pkg milk chocolate chips
2 T butter
1 c chopped nuts (optional)
2 t vanilla
In a large bowl, cream together butter and brown sugar until fluffy; beat in eggs and 2 t of vanilla. Stir together oats, flour, baking soda and 1 t of salt; stir in creamed mixture until blended. Set aside. In a heavy saucepan stir milk, chocolate chips, 2 T butter and remaining 1/2 t of salt over low heat until smooth. Remove from heat; stir in nuts and vanilla. Put 2/3 of oat mixture into ungreased baking pan. Spread chocolate mixture over layer. Sprinkle with remaining oat mixture. Bake at 350 for 25-30 min. Cool, cut into bars.
Garlic Roasted Potatoes
2 lbs red potatoes
1 package Litpon Savory Herb with Garlic Soup Mix
2 T olive oil
Wash potatoes. Cut and dice into small cubes. Combine with the soup mix and olive oil. Bake at 375 for 45-60 minutes, until potatoes begin to turn crispy.
1 package Litpon Savory Herb with Garlic Soup Mix
2 T olive oil
Wash potatoes. Cut and dice into small cubes. Combine with the soup mix and olive oil. Bake at 375 for 45-60 minutes, until potatoes begin to turn crispy.
Au Gratin Potatoes
2 lbs potatoes (about 6 medium)
1 medium onion, chopped (about 1/2 cup)
1/4 c margarine or butter
1 T flour
1 t salt
1/4 t pepper
2 c milk
2 c shredded natural sharp Cheddar cheese (about 8 oz)
1/4 c fine dry bread crumbs
Paprika
Peel and dice potatoes. Cook and stir onion in margarine in 2-quart saucepan until onion is tender. Stir in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk and 1 1/2 cups of cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1 1/2 quart casserole dish. Pour cheese sauce over potatoes. Cook uncovered in 325 oven 1 hour 20 minutes or in 375 degree oven for 1 hour.
Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Cook uncovered until top is brown and bubbly, 15 to 20 minutes longer.
1 medium onion, chopped (about 1/2 cup)
1/4 c margarine or butter
1 T flour
1 t salt
1/4 t pepper
2 c milk
2 c shredded natural sharp Cheddar cheese (about 8 oz)
1/4 c fine dry bread crumbs
Paprika
Peel and dice potatoes. Cook and stir onion in margarine in 2-quart saucepan until onion is tender. Stir in flour, salt, and pepper. Cook over low heat, stirring constantly, until mixture is bubbly; remove from heat. Stir in milk and 1 1/2 cups of cheese. Heat to boiling, stirring constantly. Boil and stir 1 minute. Place potatoes in ungreased 1 1/2 quart casserole dish. Pour cheese sauce over potatoes. Cook uncovered in 325 oven 1 hour 20 minutes or in 375 degree oven for 1 hour.
Mix remaining cheese and the bread crumbs; sprinkle over potatoes. Sprinkle with paprika. Cook uncovered until top is brown and bubbly, 15 to 20 minutes longer.
Chicken Chimichangas
2 cups cooked shredded chicken
1 cup favorite salsa
1 1/2 t cumin
1 1/2 t oregano
1/2 salt
Monterrey Jack cheese
flour tortillas
Combine chicken, salsa, cumin, oregano, and salt in a saucepan. Cook until most of the liquid is absorbed. Roll chicken mixture and some cheese into flour tortillas, making sure to tuck in all the sides. Heat some oil in a saucepan and fry the filled tortillas until golden brown. Serve with salsa and sour cream.
1 cup favorite salsa
1 1/2 t cumin
1 1/2 t oregano
1/2 salt
Monterrey Jack cheese
flour tortillas
Combine chicken, salsa, cumin, oregano, and salt in a saucepan. Cook until most of the liquid is absorbed. Roll chicken mixture and some cheese into flour tortillas, making sure to tuck in all the sides. Heat some oil in a saucepan and fry the filled tortillas until golden brown. Serve with salsa and sour cream.
Enchiladas
1/2 lb lean ground beef
1/2 med onion, chopped
1/2 can diced green chilies
1 t cumin
1/2 t salt
1/2 pepper
1 package of Rice a Roni (whatever flavor you would like, I usually use Beef or Chicken)
10 flour tortillas
1 can of Rosarita enchilada sauce (I'm picky, and this is the best sauce I've found)
cheddar cheese
Brown beef. Add onion and chilies, cook until onion is tender. Add cumin, salt, and pepper. Meanwhile, cook the rice according to the package directions. Add 1/2 of the cooked rice to the beef mixture. Spoon the beef/rice mixture into the tortillas, roll up, and place seam side down in a greased 9x13 pan. Cover with enchilada sauce and then top with cheese. Place in a 400 degree oven and bake for 20-25 minutes.
1/2 med onion, chopped
1/2 can diced green chilies
1 t cumin
1/2 t salt
1/2 pepper
1 package of Rice a Roni (whatever flavor you would like, I usually use Beef or Chicken)
10 flour tortillas
1 can of Rosarita enchilada sauce (I'm picky, and this is the best sauce I've found)
cheddar cheese
Brown beef. Add onion and chilies, cook until onion is tender. Add cumin, salt, and pepper. Meanwhile, cook the rice according to the package directions. Add 1/2 of the cooked rice to the beef mixture. Spoon the beef/rice mixture into the tortillas, roll up, and place seam side down in a greased 9x13 pan. Cover with enchilada sauce and then top with cheese. Place in a 400 degree oven and bake for 20-25 minutes.
Mexican Casserole
1 lb lean ground beef
1 med onion, chopped
1 can diced green chilies
1 t cumin
1/2 t pepper
1/2 t salt
1 can golden mushroom soup
1 can milk (take the empty soup can and fill it with milk)
15-20 small corn tortillas, broken into small pieces
1 1/2 c cheddar cheese
Brown beef. Add onion and green chilies, cook until onion is tender. Add cumin, pepper, and salt. Add golden mushroom soup and the one can of milk. Stir until combined. Pour soup over shredded tortillas in a greased 9x13 pan. Top with the cheese. Bake at 350 for 30-45 minutes, until bubbly.
1 med onion, chopped
1 can diced green chilies
1 t cumin
1/2 t pepper
1/2 t salt
1 can golden mushroom soup
1 can milk (take the empty soup can and fill it with milk)
15-20 small corn tortillas, broken into small pieces
1 1/2 c cheddar cheese
Brown beef. Add onion and green chilies, cook until onion is tender. Add cumin, pepper, and salt. Add golden mushroom soup and the one can of milk. Stir until combined. Pour soup over shredded tortillas in a greased 9x13 pan. Top with the cheese. Bake at 350 for 30-45 minutes, until bubbly.
Pretzel Salad
1st LAYER
1 small package pretzels (crushed)
1/2 c butter (melted)
3 T sugar
Spread into bottom of baking pan. Bake at 400 degrees for 10 minutes
2nd LAYER
8 oz cream cheese
1 c sugar
4 1/2 oz container of Cool Whip
Mix thoroughly and spread on crust
3rd LAYER
1 large can of crushed pineapple (drained)
OR
1 large packed of frozen raspberries
4th LAYER
6 oz package of raspberry jello
2 c hot water
1 1/4 c of cold water and juice from crushed pineapple (water & pineapple combined equals 1 1/4 cup)
Partially set the jello and pour over the pineapple or raspberries. Before serving, cover with Cool Whip.
1 small package pretzels (crushed)
1/2 c butter (melted)
3 T sugar
Spread into bottom of baking pan. Bake at 400 degrees for 10 minutes
2nd LAYER
8 oz cream cheese
1 c sugar
4 1/2 oz container of Cool Whip
Mix thoroughly and spread on crust
3rd LAYER
1 large can of crushed pineapple (drained)
OR
1 large packed of frozen raspberries
4th LAYER
6 oz package of raspberry jello
2 c hot water
1 1/4 c of cold water and juice from crushed pineapple (water & pineapple combined equals 1 1/4 cup)
Partially set the jello and pour over the pineapple or raspberries. Before serving, cover with Cool Whip.
Gooey Carmel Corn
1 c butter
2 c brown sugar
1 1/2 c Karo syrup
1 t salt
Bring to a boil. Cook for 5 minutes, NO LONGER.
Add 1 1/2 t baking soda and 1 t vanilla. Pour over 6 qts of popped popcorn.
Note: Make sure you remove as many unpopped kernels as possible before pouring the carmel syrup over the popcorn. It will make your teeth much happier if you do.
2 c brown sugar
1 1/2 c Karo syrup
1 t salt
Bring to a boil. Cook for 5 minutes, NO LONGER.
Add 1 1/2 t baking soda and 1 t vanilla. Pour over 6 qts of popped popcorn.
Note: Make sure you remove as many unpopped kernels as possible before pouring the carmel syrup over the popcorn. It will make your teeth much happier if you do.
Pumpkin Roll
3 eggs
1 c sugar
3/4 c flour
2 t cinnamon
1/2 t salt
2/3 c pumpkin
1 t lemon juice
1 t baking powder
1 t ginger
1/2 t nutmeg
Beat eggs 5 min, gradually add sugar. Stir in pumpkin and lemon juice. Mix all dry ingredients and stir into pumpkin mixture. Pour into greased and flour 15x10x1 sheet pan. Bake 375 for 15 min. cool for 10 min. Carefully turn out onto a dish towel sprinkled with powdered sugar, roll towel and cake together and leave until cool. Unroll and spread with filling. Roll up again. Wrap in plastic and refrigerate or freeze.
FILLING
1 c powdered sugar
4 T butter
6 oz cream cheese
1/2 t vanilla
Beat cream cheese until smooth. Add butter and beat until creamy. Add remaining ingredients.
Note: I use parchment paper on the baking pan and spray it with cooking spray, then pour the batter onto the parchment paper. It makes it much easier to remove the cake without it tearing. Also, partially freezing the pumpkin roll makes it easier to cut.
1 c sugar
3/4 c flour
2 t cinnamon
1/2 t salt
2/3 c pumpkin
1 t lemon juice
1 t baking powder
1 t ginger
1/2 t nutmeg
Beat eggs 5 min, gradually add sugar. Stir in pumpkin and lemon juice. Mix all dry ingredients and stir into pumpkin mixture. Pour into greased and flour 15x10x1 sheet pan. Bake 375 for 15 min. cool for 10 min. Carefully turn out onto a dish towel sprinkled with powdered sugar, roll towel and cake together and leave until cool. Unroll and spread with filling. Roll up again. Wrap in plastic and refrigerate or freeze.
FILLING
1 c powdered sugar
4 T butter
6 oz cream cheese
1/2 t vanilla
Beat cream cheese until smooth. Add butter and beat until creamy. Add remaining ingredients.
Note: I use parchment paper on the baking pan and spray it with cooking spray, then pour the batter onto the parchment paper. It makes it much easier to remove the cake without it tearing. Also, partially freezing the pumpkin roll makes it easier to cut.
Danish Dessert
CRUST
2 c flour
1/2 c packed brown sugar
1 c butter
1/2 c chopped nuts
Cut butter into flour and brown sugar. Add nuts. Press mixture in 9x13 pan. Bake at 350 for 15-20 min. Let cool. Crumble into large crumbs and leave in pan.
FILLING
12 oz cream cheese
1 1/2 t vanilla
1 1/2 c powdered sugar
1 1/2 c whipping cream
Beat cream cheese until smooth. Add whipping cream. Beat until creamy and fluffy. Add remaining ingredients. Spread carefully over crumbs in pan. Refrigerate several hours. For topping, mix one box of raspberry Danish Dessert. Add additional raspberries if desired. Spread over filling.
2 c flour
1/2 c packed brown sugar
1 c butter
1/2 c chopped nuts
Cut butter into flour and brown sugar. Add nuts. Press mixture in 9x13 pan. Bake at 350 for 15-20 min. Let cool. Crumble into large crumbs and leave in pan.
FILLING
12 oz cream cheese
1 1/2 t vanilla
1 1/2 c powdered sugar
1 1/2 c whipping cream
Beat cream cheese until smooth. Add whipping cream. Beat until creamy and fluffy. Add remaining ingredients. Spread carefully over crumbs in pan. Refrigerate several hours. For topping, mix one box of raspberry Danish Dessert. Add additional raspberries if desired. Spread over filling.
Carrot Cake
2 c sugar
1 1/2 c oil
4 eggs
1 t vanilla
2 c flour
2 t baking powder
1 t baking soda
1 1/2 t cinnamon
1 c walnuts (optional)
3 c shredded carrots
Cream sugar and oil. Add eggs and vanilla. Sift together dry ingredients. Add to sugar mixture. Add carrots and walnuts. Bake at 350 for 40-60 min in greased 9x13 pan.
FROSTING
8 oz cream cheese
4 c powdered sugar
1/4 c butter
1 t vanilla
4 T milk
1 1/2 c oil
4 eggs
1 t vanilla
2 c flour
2 t baking powder
1 t baking soda
1 1/2 t cinnamon
1 c walnuts (optional)
3 c shredded carrots
Cream sugar and oil. Add eggs and vanilla. Sift together dry ingredients. Add to sugar mixture. Add carrots and walnuts. Bake at 350 for 40-60 min in greased 9x13 pan.
FROSTING
8 oz cream cheese
4 c powdered sugar
1/4 c butter
1 t vanilla
4 T milk
Poppyseed Bread
BREAD
3 c flour
1 1/2 t salt
1 1/2 t baking powder
2 1/2 c sugar
1 1/2 c milk
1 1/8 c oil
1 1/2 T poppy seeds
3 eggs
1 1/2 t vanilla
1 1/2 t almond extract
Blend all ingredients and beat 2 minutes. Grease and flour 3 medium loaf pans. Bake at 350 for 50 minutes. While still hot, pour on glaze.
GLAZE
3/4 c sugar
1/4 c orange juice
1/2 t vanilla
1/2 t almond extract
2 T melted butter
3 c flour
1 1/2 t salt
1 1/2 t baking powder
2 1/2 c sugar
1 1/2 c milk
1 1/8 c oil
1 1/2 T poppy seeds
3 eggs
1 1/2 t vanilla
1 1/2 t almond extract
Blend all ingredients and beat 2 minutes. Grease and flour 3 medium loaf pans. Bake at 350 for 50 minutes. While still hot, pour on glaze.
GLAZE
3/4 c sugar
1/4 c orange juice
1/2 t vanilla
1/2 t almond extract
2 T melted butter
Pizza Crust
1 c warm water
1 T yeast
1 t sugar
1/3 c canola oil
1 t salt
2 to 2 1/2 cups flour
Italian seasonings (optional)
Red pepper flakes (optional)
Combine water, yeast, and sugar. Let it sit about 5 minutes, until yeast is bubbly. Add oil, salt, and 2 cups of flour. Mix until dough is smooth and elastic, adding additional flour if needed, as well as the seasonings and red pepper if desired. Let it raise until double in size. Punch down and shape onto greased 9x13 sheet. Let it raise again for about 30 minutes. Bake at 425 for 10 minutes. Top with desired toppings. Bake again at 425 for an additional 15-20 minutes, until cheese is lightly browned.
Note: I like to mix my seasonings into the dough, rather than sprinkle them on top. I feel like it gets more evenly spread around that way and makes the crust more enjoyable to eat.
1 T yeast
1 t sugar
1/3 c canola oil
1 t salt
2 to 2 1/2 cups flour
Italian seasonings (optional)
Red pepper flakes (optional)
Combine water, yeast, and sugar. Let it sit about 5 minutes, until yeast is bubbly. Add oil, salt, and 2 cups of flour. Mix until dough is smooth and elastic, adding additional flour if needed, as well as the seasonings and red pepper if desired. Let it raise until double in size. Punch down and shape onto greased 9x13 sheet. Let it raise again for about 30 minutes. Bake at 425 for 10 minutes. Top with desired toppings. Bake again at 425 for an additional 15-20 minutes, until cheese is lightly browned.
Note: I like to mix my seasonings into the dough, rather than sprinkle them on top. I feel like it gets more evenly spread around that way and makes the crust more enjoyable to eat.
Macaroni Grill Bread
1 T yeast
1 T sugar
1 c warm water
2 1/2 c flour
1 t salt
1 T rosemary
2 T butter
coarse salt
Place yeast, sugar, and water in a large bowl and allow mixture to become bubbly. Mix 2 cups of flour and the salt. Add the rosemary. Knead until smooth and elastic. Add more flour if necessary. Place dough in a greased bowl and cover with a towel. Let dough rise in a warm place for 1 hour until doubled. Punch down dough and divide in half. Let dough rest about 5-10 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into small rounded oval loaves. Melt butter and brush over the top of the loaves. Let loaves rise again until doubled, about 45 min. Preheat oven to 375. Lightly sprinkle coarse salt over the loaves and bake until lightly browned 20-25 minutes. Good dipped in olive oil and balsamic vinegar
1 T sugar
1 c warm water
2 1/2 c flour
1 t salt
1 T rosemary
2 T butter
coarse salt
Place yeast, sugar, and water in a large bowl and allow mixture to become bubbly. Mix 2 cups of flour and the salt. Add the rosemary. Knead until smooth and elastic. Add more flour if necessary. Place dough in a greased bowl and cover with a towel. Let dough rise in a warm place for 1 hour until doubled. Punch down dough and divide in half. Let dough rest about 5-10 minutes. Spray baking pan or cookie sheet with cooking spray. Shape the dough into small rounded oval loaves. Melt butter and brush over the top of the loaves. Let loaves rise again until doubled, about 45 min. Preheat oven to 375. Lightly sprinkle coarse salt over the loaves and bake until lightly browned 20-25 minutes. Good dipped in olive oil and balsamic vinegar
Cinnamon Rolls
SWEET ROLL DOUGH---may be used for any sweet roll recipe (orange rolls for example)
3/4 c milk
1/2 c sugar
1 1/4 t salt
1/2 c butter
2 T yeast
1/3 c warm water
3 eggs (room temp)
5 1/2 to 6 1/2 c flour
Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Dissolve yeast in warm water. Add lukewarm milk mixture, eggs, and 5 cups flour. Mix well (I use my KitchenAid mixer). Continue adding flour until dough is sticky but manageable. Knead about 6 minutes. Place in greased bowl and let it raise about 1 hour. Punch down and shape as desired.
Note: Any time you are making bread, rolls, or cinnamon rolls, the less flour the better. Good dough should be sticky. Also, to know if you have kneaded long enough, roll a small piece of dough into a ball. Slowly working it with your fingers, begin to pull the dough into a larger circle. If you can get the middle of the dough to allow light through it without breaking, you've kneaded it long enough.
CINNAMON FILLING
1 c brown sugar
1 c sugar
1/2 c butter
1/4 c flour
1 1/2 T cinnamon
1/2 c chopped nuts (optional)
Mix all ingredients together except nuts until well combined. Add nuts if desired. Roll 1/2 of dough into 12x15" rectangle. Spread 1/2 of cinnamon mixture evenly on dough. Roll dough tightly from long side. Cut in 12 1" slices. Place in greased baking pan. Repeat with remaining dough and cinnamon mixture. Cover and let raise 1 hour. Bake at 350 for about 20-25 minutes. Spread frosting over warm rolls (I prefer cream cheese frosting)
CREAM CHEESE FROSTING
8 oz cream cheese
4 c powdered sugar
1/4 c butter
1 t vanilla
4 T milk
Combine butter and cream cheese until creamy. Add milk and vanilla. Beat until smooth. Add powdered sugar
3/4 c milk
1/2 c sugar
1 1/4 t salt
1/2 c butter
2 T yeast
1/3 c warm water
3 eggs (room temp)
5 1/2 to 6 1/2 c flour
Combine milk, sugar, salt, and butter in small saucepan. Heat over low heat until butter melts and sugar dissolves. Cool to lukewarm. Dissolve yeast in warm water. Add lukewarm milk mixture, eggs, and 5 cups flour. Mix well (I use my KitchenAid mixer). Continue adding flour until dough is sticky but manageable. Knead about 6 minutes. Place in greased bowl and let it raise about 1 hour. Punch down and shape as desired.
Note: Any time you are making bread, rolls, or cinnamon rolls, the less flour the better. Good dough should be sticky. Also, to know if you have kneaded long enough, roll a small piece of dough into a ball. Slowly working it with your fingers, begin to pull the dough into a larger circle. If you can get the middle of the dough to allow light through it without breaking, you've kneaded it long enough.
CINNAMON FILLING
1 c brown sugar
1 c sugar
1/2 c butter
1/4 c flour
1 1/2 T cinnamon
1/2 c chopped nuts (optional)
Mix all ingredients together except nuts until well combined. Add nuts if desired. Roll 1/2 of dough into 12x15" rectangle. Spread 1/2 of cinnamon mixture evenly on dough. Roll dough tightly from long side. Cut in 12 1" slices. Place in greased baking pan. Repeat with remaining dough and cinnamon mixture. Cover and let raise 1 hour. Bake at 350 for about 20-25 minutes. Spread frosting over warm rolls (I prefer cream cheese frosting)
CREAM CHEESE FROSTING
8 oz cream cheese
4 c powdered sugar
1/4 c butter
1 t vanilla
4 T milk
Combine butter and cream cheese until creamy. Add milk and vanilla. Beat until smooth. Add powdered sugar
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