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In on November 27, 2016 with No Comments

Mom’s Dinner Rolls

We stayed home this year for Thanksgiving. Our oldest son was recovering from surgery, and my parents were traveling to Kansas to have Thanksgiving dinner with my father’s sister and brothers, so I asked my family what they wanted for dinner. These rolls were the first thing they mentioned. “We have to have Grandma’s rolls” was the request. Of course it was. I hadn’t made these rolls since we lived in our old house — and that was over 18 years ago. I’ve never had to because we go to my parents for the holidays, and Mom makes the rolls. But what’s a Mom to do when her oldest son gives her those puppy dog eyes and says please??




I’ve been following a gluten-free Paleo-style diet, but I didn’t want to tweak this recipe this time. That will be for a future baking trial when I’ve got plenty of time to play with the different flour types. Mom also used this dough recipe to make delicious cinnamon rolls, and I’ll add those instructions at the end of the post. I didn’t make the prettiest rolls by any means. They’re larger than Mom’s, but again, I haven’t made these in close to 20 years, but I was pretty happy with how they tasted, and the boys were very happy with the results. The rolls definitely didn’t last long 🙂

 

moms-dinner-rolls

Mom’s Dinner Rolls

1 package dry yeast (or 2-1/4 teaspoons)

1 cup lukewarm water (115 degrees Fahrenheit)

1 cup milk, scalded

6 cups all-purpose or bread flour, divided

2/3 cup sugar

1/2 cup butter, melted

1 teaspoon salt

1 egg beaten

 

Mix together the yeast and the warm water. Let set until the yeast begins to proof, about 5 minutes. While the yeast is proofing, scald 1 cup of milk. Let cool to room temperature.

Combine the yeast mixture and the cooled milk in a large mixing bowl. Add 3 cups of flour to the bowl, and mix until thoroughly combined.

In a separate bowl, mix together the sugar, melted butter, salt, and beaten egg. Add to the flour mixture, and mix until combined. Gradually add the remaining 3 cups of flour 1/2 cup at a time (you may not need the entire 3 cups), and knead with the bread hook on your mixer until it pulls away from the bowl.

Place the dough in a large greased bowl. Cover and let rise until doubled in size. When doubled in size, punch down the dough, cover the bowl, and let the dough rise again. Form dough into dinner rolls or cinnamon rolls (instructions below), and place rolls on a greased baking sheet. Let the rolls rise again for approximately 30 to 40 minutes.

Bake rolls at 350 degrees Fahrenheit for 15 to 20 minutes depending on your oven. After removing the rolls from the oven, brush the tops of the rolls with butter while the rolls are still warm.

 

To Make Cinnamon Rolls:

Prepare dough as above. After the dough has risen the second time, roll out the dough in an oblong shape. On the dough, spread softened butter and sprinkle generously with a sugar/cinnamon mixture. Roll up the dough jelly-roll style, and slice into individual rolls. Place on a greased baking sheet and let rise again for 30 to 40 minutes. Bake as above. Glaze the rolls with your favorite frosting while they’re still warm.

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In on April 27, 2016 with No Comments

Garlic Parmesan Rolls

To get back into the baking groove, I decided to make up some rolls to accompany the meatball gnocchi casserole for dinner tonight. Since the casserole is Italian inspired, I wanted a dinner roll that would complement the flavors in the dish. I stumbled across a recipe for garlic Parmesan rolls on my Pinterest board, and this delicious recipe comes from Tastes Better From Scratch. It’s easy to pull together, and nothing smells or tastes better than freshly baked bread. Try this with your next Italian meal, and your family will definitely appreciate it!




 

garlic and parmesan rolls 2

 

garlic and parmesan rolls

Garlic Parmesan Rolls

1 cup warm water (110 to 115 degrees Fahrenheit)

1 package active dry yeast

2 teaspoons sugar

1/2 teaspoon salt

1 tablespoon good extra-virgin olive oil

2 to 2 1/2 cups all-purpose flour

For the Garlic Parmesan Spread:

6 tablespoons unsalted butter, melted

2 to 3 teaspoons garlic powder

1 teaspoon dried parsley

Drizzle of good extra-virgin olive oil

1/2 cup freshly grated Parmesan cheese, divided

 

In a bowl of your stand mixer, stir together the warm water, sugar and yeast. Let sit for 10 minutes to allow the yeast to proof.

Add the flour, salt and olive oil, and knead (or mix with mixer with the dough hook attachment) for about 5 to 7 minutes, or until the dough is smooth and elastic. It will form a ball and pull away from the dough hook. Cover and let rise in a warm place until doubled in size, about 1 hour.

Pour the dough out onto a floured countertop. Roll out into a large rectangle, no more than 1/2-inch thick.

In a small bowl, combine the melted butter, garlic powder, parsley, and drizzle of olive oil. Use a pastry brush to spread about half of this mixture onto the dough. Sprinkle with 1/4 cup of the grated Parmesan cheese.

Roll the dough tightly long-ways into a log (as you would for cinnamon rolls). Using a sharp knife, cut the log into pieces about 1 1/2 inches thick. Place the rolls on a greased baking sheet.

Cover the rolls with plastic wrap that has been sprayed with cooking spray to prevent sticking. Allow the rolls to rest for about 30 minutes more.

Bake rolls in an oven that has been preheated to 400 degrees Fahrenheit for about 9 minutes. At this point, remove the rolls from the oven, and spread the remaining butter mixture over the tops of the rolls. Sprinkle the remaining Parmesan cheese on top. Return rolls to the oven, and finish baking for approximately 5 more minutes, or until nicely golden brown.

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In , on February 18, 2016 with No Comments

Caramel Apple Braid

Cody’s girlfriend asked if she could commandeer my kitchen over Valentine’s weekend to make her caramel apple braid. Since I love homemade bread in any way, shape and form, I certainly wasn’t about to say no to such a gift. I’ve always wanted to try making a braided bread recipe, and while I didn’t actually make this one, Katrina was kind enough to share the site where she found the recipe.

The original post can be found on Completely Delicious, and the blog post shows step-by-step instructions on how to make and assemble this delicious recipe. The type of apples you use really makes or breaks this recipe, so go for ones that are full of flavor. Katrina used Granny Smith apples, and their tart flavor works perfectly with the sweet, gooey caramel. Be sure to bake this braid on some parchment paper, as the caramel will ooze out during baking. If that happens, just spoon that caramel over the top of the slices to serve – heaven forbid you waste perfectly good caramel! I hope you enjoy this recipe as much as I did – and Katrina – you can commandeer my kitchen any time 🙂




 

apple caramel braid whole

apple caramel braid slice

For the bread:

  • ¼ cup (60 ml) water
  • ½ cup (120 ml) whole milk
  • ¼ cup (56 grams) unsalted butter
  • 3½ cups (420 grams) all-purpose flour
  • ½ cup (100 grams) sugar
  • ½ teaspoon ground cinnamon
  • ½ teaspoon salt
  • 2¼ teaspoon (1 envelope, 7 grams) active-dry yeast
  • 1 large egg
  • Egg wash (1 egg + 1 tablespoon water), for brushing
  • Powdered sugar, for dusting

For the filling:

  • ½ cup (105 grams) brown sugar
  • ½ cup (120 ml) heavy cream
  • 2 tablespoons (28 grams) unsalted butter
  • Pinch of salt
  • 1 teaspoon vanilla
  • 3 medium apples, peeled and sliced

To make the dough:

  1. Combine the water, milk, and butter in a small saucepan over medium heat. When butter is completely melted, remove from heat and cool for about 5 minutes (to 120-130 degrees F).
  2. In the bowl of a stand mixer fitted with a dough hook attachment (you may also use a large bowl and mix by hand with a wooden spoon), combine 1½ cups flour with the sugar, cinnamon, salt, and yeast. Add the liquids and mix until combined. Add the egg.
  3. Add the remaining flour ¼ cup (30 grams) at a time until dough clears the bowl and is still sticky to the touch without coming off on your hands. Continue kneading dough with either the dough hook or by hand until dough is smooth and elastic, about 7-10 minutes.
  4. Put dough in a greased bowl, cover with plastic wrap and place in a warm spot. Let rise until doubled, about 1-2 hours.

To make filling:

  1. While the bread is rising, combine the brown sugar, heavy cream, butter, and salt in a saucepan over medium heat. Stir until butter is melted and mixture is smooth. Bring to a boil and let simmer until thickened, stirring frequently, about 5-7 minutes. Remove from heat and add the vanilla.
  2. Let cool to a spreadable consistency. If the caramel becomes too hard, return it to medium low heat to melt it a little before spreading it on the dough.

To prepare the braided loaf:

  1. Gently punch down dough to release gases and knead by hand a few times. Let sit for a few minutes.
  2. Roll dough out on a clean surface to about 15 x 10-inch rectangle. Transfer to a sheet pan lined with parchment paper. Divide dough in thirds lengthwise and cut 1-inch strips crosswise down the length of the outer thirds.
  3. Spread the cooled caramel in the center third. Top with the sliced apples. Fold the cut strips over the filling at a diagonal, alternating side to side.
  4. Brush the loaf with the egg wash. Cover with plastic wrap and let rise while oven preheats to 350 degrees F. Bake until golden brown, about 25-30 minutes. Some of the caramel may ooze out during baking. Let cool on pan for about 5 minutes, then transfer to a cooling rack or serving plate. Dust with powdered sugar.

 

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In , , , on January 26, 2016 with No Comments

Pumpernickel Bread and Chicken & Gnocchi Soup

On a winter’s day, I absolutely love having soup for dinner. You only have to dirty one pot, and the possibilities are endless. Pair up a steaming bowl of soup or stew with freshly baked bread, and I’m in heaven.

I love baking all types of breads, but pumpernickel has to be one of my favorites. While I do bake traditional bread recipes, I’ve found that if I use my bread machine, I make bread more often. All I have to do is dump in the ingredients and let the machine do the rest. It’s a time saver, especially when work is busy but I still want fresh bread for dinner.

I usually bake a 2-pound loaf of bread in my machine, but I’ve included the amounts for 1-pound and 1 1/2-pound machines, and I’ve also included the steps to bake the loaves in the oven. This recipe comes from Red Star Yeast, and it’s a good one.

pumpernickel bread loaf

pumpernickel sliced

Dark Pumpernickel Bread

Small (1-pound bread machine)

1/2 cup, plus 1 tablespoon brewed coffee (room temperature)

1 tablespoon vegetable oil

1 tablespoon dark molasses

1 1/4 cups bread flour

2/3 cup medium rye flour 

4 teaspoons cocoa powder

1 teaspoon sugar

1 teaspoon salt

1/2 teaspoon onion powder

1 1/2 teaspoons (2/3 package) yeast

Medium (1 1/2-pound bread machine)

3/4 cup plus 2 tablespoons brewed coffee (room temperature)

2 tablespoons vegetable oil

2 tablespoons dark molasses

2 cups bread flour

1 cup medium rye flour 

5 teaspoons cocoa powder

1 1/2 teaspoons sugar

1 1/2 teaspoons salt

3/4 teaspoon onion powder

2 1/4 teaspoons (one package) yeast

Large (2-pound bread machine)

1 cup plus 1 tablespoon brewed coffee (room temperature)

3 tablespoons vegetable oil

3 tablespoons dark molasses

2 2/3 cups bread flour

1 1/3 cups medium rye flour 

2 tablespoons cocoa powder

2 teaspoons sugar

2 teaspoons salt

1 teaspoon onion powder

1 tablespoon (1⅓ package) yeast

Instructions

Bread Machine Method

Have all ingredients at room temperature. Place ingredients in a pan in the order listed. Select basic or white bread cycle and medium or normal crust. Check dough consistency after 5 minutes of kneading. The dough should be in a soft, tacky ball. If it is dry and stiff, add water, 1/2 to 1 tablespoon at a time. If it is too wet and sticky, add 1 tablespoon of flour at a time.

Mixer Methods

Using ingredient amounts listed for medium loaf, combine 1 cup bread flour, cocoa powder, sugar, salt, onion powder, and yeast. (Reserve I cup bread flour and all of the rye four.) Combine liquid ingredients and heat to 120 to 130 degrees Fahrenheit.

Hand-Held Mixer Method

Combine dry mixture and liquid ingredients in mixing bowl on low speed. Beat 2 to 3 minutes on medium speed. By hand, stir in rye flour and enough of the remaining bread flour to make a firm dough. Knead on floured surface 5 to 7 minutes or until smooth and elastic. Use additional bread flour if necessary.

Stand Mixer Method

Combine dry mixture and liquid ingredients in mixing bowl with paddle or beaters for 4 minutes on medium speed. Gradually add rye flour and enough of the remaining bread flour to form a firm dough. Knead with dough hook(s) 5 to 7 minutes until smooth and elastic.

Food Processor Method

Put dry mixture in processing bowl with steel blade. While the motor is running, add liquid ingredients. Process until mixed. Continue processing, gradually adding rye flour and enough of the remaining bread flour until dough forms a ball.

Rising, Shaping and Baking

Place dough in lightly oiled bowl and turn to grease top. Cover; let rise until dough tests ripe, about 1 hour. Turn dough onto lightly floured surface; punch down to remove air bubbles. On lightly floured surface, shape dough into a round loaf. Place on lightly greased cookie sheet or in 8-inch layer cake pan. Cover; let rise in warm place until indentation remains after touching (about 30 minutes). Bake in preheated 400 degrees Fahrenheit oven for 30 to 35 minutes. Optional: Combine 1/4 cup water and 1/2 teaspoon cornstarch; heat to boiling. Five minutes before the loaf is finished baking, remove from oven and brush top with cornstarch glaze. Sprinkle with caraway seeds, if desired. Return to oven and bake approximately five more minutes until glaze is glossy and loaf sounds hollow when tapped. Remove from pan; cool before slicing.

 

Food52 copper cookware image

Shop Cookware at Food52

 

 

We love to eat at Olive Garden, and one of my oldest son’s favorite things on the menu is the Chicken and Gnocchi Soup. He’s been after me for quite a while now to try to duplicate the recipe, and I think maybe I’ve done it with this recipe. This soup comes together fast. If you have leftover roast chicken, it works perfectly in this recipe.

chicken gnocchi soup in bowl

 

Chicken & Gnocchi Soup

1 cup chicken breasts, cooked and diced

4 cups chicken broth

2 cups cream

1/2 cup celery, finely diced

1 garlic clove, minced

1/2 cup carrots, finely shredded

1/2 cup onion, finely diced

1 cup fresh spinach, coarsely chopped

1 tablespoon extra-virgin olive oil

1 teaspoon herbs de Provence

1 teaspoon parsley

Freshly grated Parmesan cheese

1 pound potato gnocchi (either homemade or store bought)

 

If using fresh chicken, dice into bite-sized pieces. In a large stockpot, heat about 2 tablespoons good olive oil over medium heat, and add the diced chicken. Cook until nicely browned, about 10 minutes. Remove cooked chicken from the pot; set aside.

 

chicken gnocchi soup - cooking chicken

 

In the same stockpot, saute the onion, celery, garlic, spinach and carrots in the olive oil until the onion is nearly translucent.

chicken gnocchi soup - cooking veggies 2

 

Add the cooked chicken, chicken broth and spices. Bring to a boil. Slowly add the gnocchi into the boiling broth. Turn down the heat, and let simmer for about 10 minutes. Add the cream. Slowly allow the mixture to come to a boil, and then turn off the heat. Garnish each serving with freshly grated Parmesan cheese.

 

chicken gnocchi soup in pot 2

 

**To make a slightly thicker soup, add 1 tablespoon of cornstarch to the cream, and mix well before adding the cream to the soup.

 

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In , , , , on April 4, 2015 with No Comments

Days of Casseroles-Day 1: Baked Spaghetti…Plus Basic Honey White Bread

I talked to Kevin about trying to do a casserole a day for a year, and I think he’s up for the challenge. I have so many different casserole recipes, both in my personal cookbooks and notebooks of recipes I’ve found over the years and from ones I’ve found on Pinterest and the Internet. I told him I’d mix it up, and not every casserole recipe will be a main dish for dinner. There will be side dishes and breakfast casseroles too. Either way, we’ll get to try a bunch of new recipes and find some new favorites along the way. 🙂

For today’s casserole recipe, I found this tasty one on Six Sisters’ Stuff….lots of great recipes on this blog!

 

 

 

Baked Spaghetti

1 16-ounce package spaghetti
1 pound ground beef
1 medium onion, chopped
1 26-ounce jar meatless spaghetti sauce (I used homemade canned sauce)
1/2 teaspoon seasoned salt, optional
2 eggs
1/3 cup grated Parmesan cheese
5 tablespoons butter, melted
2 cups small-curd cottage cheese
4 cups shredded mozzarella cheese

Cook spaghetti according to package directions. Meanwhile, in a large skillet, cook ground beef and onion over medium heat until the meat is no longer pink. Drain. Stir in the spaghetti sauce and seasoned salt, if using. Set aside.

In a large bowl, whisk the eggs, Parmesan cheese and butter. Drain the spaghetti noodles. Add noodles to the egg mixture, and toss to coat.

Place half the spaghetti mixture in a greased 13 x 9 x 2-inch baking dish. Top with half the cottage cheese, meat sauce, and mozzarella cheese. Repeat the layers. Cover with foil, and bake at 350 degrees Fahrenheit for 40 minutes. Uncover and bake for 20 to 25 minutes longer, or until the cheese is melted.

I haven’t made homemade bread in a while, and since the loaf on the table was pretty low, I figured it was time. Travis likes plain white bread the best, despite my attempts to convert him to whole wheat, but this recipe is a tasty one, even if it is white bread! I did use my bread machine, but I’ve included instructions if you want to make it the traditional way 🙂 P.S. The top looks “wet” as I always rub a stick of butter over the bread right when it comes out of the bread machine or oven.

 

 

Basic Honey White Bread

Ingredients:

3 1/2 cups bread flour**
2 1/2 teaspoons dry yeast
1 1/2 teaspoons sugar
1 teaspoon salt
1 1/2 tablespoons olive oil
1 1/2 tablespoons honey (I used local honey, unpasteurized)
1 1/4 cups warm water

If using a bread machine, add ingredients as directed by the machine manual. Select the basic/white setting, 2-pound setting. **When the bread is mixing, watch to make sure you don’t need to add more flour. I did, as the dough was really wanting to stick to the sides of the machine. Add flour by tablespoons until it pulls away from the sides and kneads as it should.

Conventional Instructions:

Add all ingredients to the bowl of a large stand mixer. Using a dough hook, mix and knead dough for 5 to 8 minutes.

Put a little olive oil in a large bowl, and add the dough, turning once to coat the dough with oil. Cover the bowl and place it in a warm place to double in size for about one hour.

Punch down the dough, and shape into a loaf. Place dough in a well-greased 9 x 5 x 4-inch loaf pan. Cover the pan, and place it in a warm place to allow the dough to double, which should take about 30 minutes.

Bake in a 350 degrees Fahrenheit oven for 35 to 45 minutes, or until golden brown in color.

Yield:  One loaf

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In , on May 16, 2014 with No Comments

Rainy Days Are Baking Days

Today was a dreary, rainy day, so what better thing to do but do some baking! I’ve been working with sourdough for about a month now, and instead of using my bread machine today, which I almost always do because I never have the time to do otherwise, I decided to break out my baking stone for a round loaf of sourdough bread.

I have a ton of recipes for different types of bread but not too many for sourdough, so I did an Internet search and found a terrific recipe at anoregoncottage.com.

 

easy sourdough artisan bread

Here’s the recipe:

Easy Sourdough Artisan Bread

 

3 cups flour (white whole wheat, whole wheat, unbleached, or a combo)

1 1/4 cup water (may need less if your starter is “wetter”- mine is a 100% hydration starter, fed an equal ratio of flour to water)

3/4 cup active sourdough starter

1 tablespoon honey

1 1/2 teaspoon salt

Mix all ingredients together in the bowl of a stand mixer just until combined and then let sit for 15 minutes.

Using a dough hook, knead for 5 minutes.

Transfer to a medium-sized bowl, lightly coated with oil. Cover with plastic and let rise for 3 hours, turning and folding the dough once or twice.

Remove dough, turn and fold again, and place it back in the bowl, seam-side up. Let rise for another 2 hours.

After the second rise, place a square of parchment on a cookie sheet and gently shape the dough into a ball or oval (using lots of flour, as the dough is moist) and set on the parchment. Make sure there’s a good coating of flour on the top, as this will make slicing the top later easier.

Set an enameled, cast iron dutch oven into a cold oven and turn heat to 450 degrees Fahrenheit (alternately, use a baking stone), and set the timer for 40 minutes.

When the timer goes off, slash the top of the loaf with a serrated knife (in 2 to 3 places), and transfer it to the hot pot by holding the edges of the parchment (or stone).

Replace the hot lid and bake for 12 to 13 minutes. Remove the lid and continue baking for another 13 to 14 minutes, until golden brown (if using a stone, Gina at Homejoys uses an old roaster lid to cover her loaves to get a similar result!).

Remove to a wire rack to cool at least 30 minutes before cutting.

Makes 1 loaf

After I got the bread going, I was looking for something else to bake, so I decided to pull out my trusty, go-to New York-Style Cheesecake recipe. I first made this cheesecake recipe when Kevin and I first were married over 20 years ago. I had borrowed a bunch of cookbooks from the local library, and I came across this recipe. While I’ve since made hundreds of cheesecakes in lots of different flavors, this one is still one of my most favorites.
ricotta cheesecake
Ricotta Cheesecake

2 (8-ounce) packages of cream cheese, softened

1 (16-ounce) container ricotta cheese

1 1/2 cups white sugar

4 eggs, room temperature

1 tablespoon lemon juice

1 teaspoon good vanilla extract

3 tablespoons cornstarch

3 tablespoons all-purpose flour

1/2 cup butter (not margarine), melted and cooled

1 pint sour cream

 

Preheat oven to 350 degrees Fahrenheit. Lightly grease a 9- or 10-inch springform pan.

Mix the cream cheese and ricotta cheese together in a mixing bowl until well combined. Stir in the sugar, eggs, lemon juice, vanilla, cornstarch, and butter. Add the sour cream last and stir. Pour the mixture into the prepared springform pan.

Place springform pan in larger cake pan (I use my extra-large lasagna pan). Fill pan with boiling water so that it reaches halfway up the sides of the springform pan.

Bake in the preheated for 1 hour. Turn the oven off, and leave in the over for 1 hour more. (This helps prevent the top from cracking.) Allow cheesecake to cool completely in the refrigerator before serving. Top with your choice of fruit toppings, or enjoy as is!

 
Serves 8.
 
 
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