Monday, November 17, 2014

Golden Dinner Rolls

I'm still in search of the "Bulkie" roll recipe from Tops.  These were good, although not quite there yet, they were similar.

Original recipe makes 42 rolls (I made about 36)
Directions
  1. In a small bowl, dissolve yeast and 2 tablespoons sugar in warm water. Let stand until creamy, about 10 minutes. Warm the milk in a small saucepan until it bubbles, then remove from heat. Mix in the butter and remaining 1 cup sugar; stir until melted. Let cool until lukewarm.
  2. In a large bowl, combine the yeast mixture with the milk mixture, eggs, salt and 3 cups of flour; stir well to combine. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 hour.
  3. Punch down dough and divide into thirds; divide each portion in a 14 inch roll; divide each roll into 14 pieces. Roll the pieces into 9 inch ropes and tie into knots. Place the rolls 2 inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 45 minutes. Meanwhile, preheat oven to 350 degrees F (175 degrees C).
  4. Bake in preheated oven) for 15 minutes until lightly browned. Remove from oven and brush with melted butter.
From allrecipes.com
 

Potato Rolls

I've been wanting to try potato rolls for awhile.  These were good and easy to make.

Ingredients

  • 1 large russet potato (big enough to make ½ cup mashed potato), peeled and chopped
  • ⅓ cup unsalted butter, softened
  • 2 Tablespoons sugar
  • 1 Tablespoon honey
  • 1 teaspoon salt
  • 1 egg
  • ½ cup milk, warmed
  • 1⅛ teaspoon instant yeast
  • ¼ cup reserved potato water, luke warm with 1 teaspoon sugar added to it
  • 1½ cup all-purpose flour
  • 1½ cup bread flour
 Instructions
  1. Boil potato until tender. Drain cooking water, reserving ¼ cup for use in the rolls. Finely mash the potato and measure out ½ cup. Let cool to room temperature.
  2. In the bowl of a stand mixer, mix together mashed potato, butter, sugar, honey salt and egg with paddle attachment. Mix together on medium speed for about 2 minutes.
  3. Combine yeast, warm milk and potato water and pour into mixer bowl. Mix on low speed until incorporated.
  4. Gradually add flours, about a ½ cup at a time, until a soft dough forms. Switch to the dough hook attachment and knead on low speed for 5 minutes, adding more flour if necessary to achieve a soft dough that is slightly tacky but not sticky.
  5. Transfer the dough to a lightly oiled bowl, turning once to coat. Cover with plastic wrap and let rise in a warm place until doubled in bulk, about 60-90 minutes.
  6. Line a baking sheet with parchment paper. Turn the dough out onto a lightly floured surface and punch it down. Separate into 16 equal pieces and shape into rolls.
  7. Place rolls on prepared baking sheet, about 1½ inches apart. Sprinkle the rolls with a dusting of flour. Cover with a clean kitchen towel and let the dough rise again until the rolls have grown into each other, about 30-45 minutes.
  8. Preheat oven to 400 degrees F.
  9. Bake rolls for 12 minutes, or until golden brown. Serve warm.
 

Friday, October 17, 2014

Bossk Brownies

Jase is always asking to make the recipes from the star wars cookbook.  We tried the brownies last weekend and honestly, they were very good.  I think this would be my "go to" for brownies from scratch.  I followed the recipe exactly except I did need to bake a few minutes longer.

Bossk Brownies
  • 2/3 c. all purpose flour
  • 1/2 tsp. baking powder
  • 1/2 tsp. salt
  • 1/2 c. cocoa powder (used dark cocoa powder, went a little "light" on the measure)
  • 1/2 c. butter, room temperature
  • 1/2 c. packed brown sugar
  • 1/2 c. sugar
  • 2 large eggs
  • 1 tsp. vanilla
  • 1/2 c. white chocolate chips
Preheat oven to 350 and butter 8 in. square pan. Stir flour, cocoa, baking powder and salt together. Mix butter and both sugars until well blended and creamy (about 3 minutes). Add eggs and vanilla extract. On low, add flour mixture until just combined. Stir in chips. Pour batter into pan and smooth top. Bake about 25 minutes.

Tuesday, October 7, 2014

Blueberry Cornbread


I made the blueberry cornbread from the food network magazine this weekend and it came out really well. I used frozen blueberries and they worked well.

27. Vanilla Whisk 1 3/4 cups flour, 1 1/4 teaspoons baking powder and 1/2 teaspoon salt. Beat 1 stick softened butter and 3/4 cup sugar with a mixer until fluffy; beat in 2 eggs and 1 1/2 teaspoons vanilla, then 3/4 cup milk. Beat in the dry ingredients. Bake 55 to 65 minutes.

34. Blueberry-Corn Make Vanilla Bread (No. 27), replacing 1/2 cup flour with fine yellow cornmeal. Add the zest of 1 lemon to the wet ingredients. Add 1 1/4 cups blueberries tossed with 1 tablespoon flour to the batter.

Monday, September 29, 2014

Butterfinger Apple Bars

Jeff really liked these but I didn't like the butterfingers in them.  I think they would have been ok without the butterfingers.

Caramel Apple Butterfinger Bars
Ingredients
  • 2 cups all-purpose flour
  • 2 cups quick cooking oats
  • 1 1/2 cups packed brown sugar
  • 1 teaspoon baking soda
  • 1 1/4 cups butter, melted
  • 2 cups Granny Smith apples - peeled, cored and sliced VERY thin
  • 1 jar caramel ice cream topping
  • 1/2 cup all-purpose flour
  • 5 regular size Butterfinger Bars, roughly chopped
 
Instructions
  1. Preheat oven to 350. Line a 9x13 pan with foil and spray well with nonstick spray.
  2. In a large bowl, combine flour, brown sugar, quick oats, and baking soda. Stir in melted butter until completely mixed in. Press 3/4 of mixture into pan and bake for 9 minutes.
  3. Spread apple slices evenly over crust.
  4. In a small pan, heat caramel and flour over medium heat until it starts to bubble. Remove from heat and pour over apple slices. Sprinkle Butterfinger pieces over the top, and top with remaining crust mixture, crumbling evenly over bars.
  5. Bake for 20 minutes or until golden brown. Remove and let cool to room temperature before covering with foil and chilling completely.

Wednesday, September 24, 2014

Green Chile Stew

I made this green chile stew this weekend with the recipe from Guy's Diners, Drive-In's and Dives cookbook.  We really enjoyed it.  The only change I made was that I used regular chile powder.  I used about 5 peppers.

  • 2 potatoes
  • 8 ounces fresh ground beef
  • Kosher salt and freshly ground black pepper
  • 1/3 cup flour
  • 3/4 cup mild green chiles (prefer fresh, but can substitute with frozen or canned)
  • 1/2 cup hot green chiles (prefer fresh, but can substitute with frozen or canned)
  • 1 1/2 cups corn (prefer cut off cob, but can substitute frozen or canned)
  • 2 teaspoons green chili powder
  • Optional serving suggestions: grated cheese, sour cream
  • Directions
    Start by peeling and cubing the potato into 1/2-inch diameter pieces and set aside.
    Next, in a saute pan on medium heat, cook the ground beef and lightly sprinkle with salt and pepper.
    While the beef is cooking, place 4 cups water in a stock pot with the potatoes and bring to a boil. Cook the potatoes until fork tender; do not cook until the potatoes mash.
    When all the rawness is cooked out of the beef, turn off the heat. Slowly add the flour while mixing into the beef in order to make a roux. Mix the flour into the beef completely until no dry flour remains. (Depending on the fat ratio of the beef, you may need to add more or less flour. This all depends on how thick you want your stew in texture.)
    Once your roux is complete, add to the stockpot with the cooked potatoes. The meat may be in large pieces, so with a large spoon, break up into desired size. Once the meat is fully broken down, add the green chiles, corn, green chili powder, 2 teaspoons salt and 2 teaspoons black pepper. Fully mix all the ingredients and place the stockpot back on the stove top. Bring up to temperature on medium heat. Once the soup is at proper serving temperature, serve in medium bowls and enjoy. Feel free to add cheese or sour cream if desired.

    Wednesday, September 17, 2014

    Country Style Steak

    I made this on Monday, I thought it would be perfect to put in the oven before going to gymnastics and then it would be ready when we got home.  It was good.  I took one viewers change and added an envelope of gravy.  It made the sauce too think.  I think I should have added additional water.  Other than that it was good.

    Ingredients:
    1 cup all-purpose flour
    1 teaspoon cracked black pepper
    1 teaspoon seasoned salt
    1/4 teaspoon garlic powder (optional)
    1 pound beef cube steaks
    1/2 cup olive oil
    2 cups beef broth
    Directions:
    1.Preheat oven to 350 degrees F (175 degrees C).
    2.Mix the flour, black pepper, seasoned salt, and garlic powder together in a shallow bowl, and coat the cube steaks thoroughly with the flour mixture, patting the flour onto the steaks to get a good coating. Retain 3 tablespoons of seasoned flour.
    3.Heat the olive oil in a skillet over medium heat, and pan-fry the cube steaks until golden brown on both sides, about 5 minutes per side. Place the steaks into a 9x12-inch baking dish. Whisk the retained seasoned flour into the beef broth until smooth, and pour the broth over the steaks. Cover the dish with aluminum foil.
    4.Bake in the preheated oven until the meat is tender and the gravy has thickened, about 1.5 hours.