Easy Peesy Artisan Rolls

My friend, Chef Valene, always makes Artisan bread but I never have.  I got the bug and found this recipe (Chris Scheuer- Pinterest)

I might never make real rolls again.  These are crisp on the outside, tender and chewy in the middle.  And they take about 2 minutes to stir up the night before, and then sit in a covered bowl overnight.  Wow!

I used:
5 1/2 cups of bread flour plus more for shaping
3 tsp. kosher salt
1 1/2 tsp. active dry yeast
3 cups room temp. water

In a medium-large bowl, whisk the flour, salt and yeast.  Make a well in the enter and add the water.  I did this in my Bosch so I just threw everything together.  Took about 40 seconds to incorporate it all together.  Otherwise, mix with a sturdy rubber spatula until you have a wet, sticky dough.  Mine wasn't so sticky but it turned out well. Cover the bowl with plastic wrap and leave to rise at room temperature overnight or for up to 12 hours. 

The following morning (or after 8-12 hours), the dough will have rise but it may still look shaggy and it's surface will be covered with bubbles.  Again, mine wasn't covered with bubbles (I may have shorted the water) but it was still lovely.)

Line a sheet pan with parchment paper and preheat the oven to 425.  Why does my oven only go to 400?  It still worked.....

Dust your counter with 1/4 cup of flour and dump the dough out and turn it several times to coat with flour.  Cut the dough into 16 pieces (or whatever number you would like-don't let any recipe boss you around...)  Pull each dough into a roll shape, pulling edges under and pinching together to make a smooth top.  Place on prepared pan.  If you have pinched side up, you have a craggy, rustic textured roll.  I didn't (because I didn't want to be bossed....)  It works both ways.

Let the rolls rise for 20 minutes. 

Bake 15 minutes.  Rotate pan.  Bake 5 minutes more or until nicely golden. 

If making in advance, cook about 4 minutes less.  Cool completely, then freeze on a baking sheet.  Once frozen, transfer rolls to a large ziplock bag and store in freezer.  To serve, allow rolls to thaw, then heat for 8-10 minutes at 350.

Oatmeal Dinner Rolls

We love homemade rolls so I was anxious to try this oatmeal roll to see how we liked them.  They are easy and tasty.  Lots of rolls don't taste as well the next day but these do.  I like their earthiness.  They would be good brushed with butter and herbs on top next time!

 

Oatmeal Dinner Rolls

• 2 cups water
• 1 cup quick-cooking oats
• 3 tablespoons butter
• 1 package (1/4 ounce) active dry yeast
• 1/3 cup warm water (110° to 115°)
• 1/3 cup packed brown sugar
• 1 tablespoon sugar
• 1-1/2 teaspoons salt
• 4-3/4 to 5-1/4 cups all-purpose flour

Directions

In a large saucepan, bring water to a boil; add oats and butter. Cook and stir for 1 minute. Remove from the heat; cool to lukewarm.

In a large bowl, dissolve yeast in warm water. Add the oat mixture, sugars, salt and 4 cups of flour; beat until smooth. Add enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.

Punch dough down; allow to rest for 10 minutes. Shape into 18 balls. Place in two greased 9-in. round baking pans. Cover and let rise until doubled, about 45 minutes.

Bake at 350° for 20-25 minutes or until golden brown. Remove from pan to wire racks. Yield: 1-1/2 dozen.

 

Recipe from Taste of Home/ Patricia Staudt
 

Utah Fried Scones

I just spent the week at my dad's in Washington and he really, really, really wanted something from his childhood- a treat his mother often made when making bread.  Fried scones.  Not having a mixer there, I googled a recipe from the Internet that was easy to make- to stir up- and they turned out okay- but I knew my good friend Patty made "super" scones for Christmas for her family and I knew that recipe called for buttermilk (which I didn't have on hand at my dads anyway...)  Here is the recipe for the quick and easy ones. (Actually the real easy recipe is getting Rhode's Frozen roll dough and letting it raise completely, then stretching each dough roll and frying them)  I like frying them in an electric fry pan to monitor the heat of the oil.  375 degrees.  If you cook them too quickly, they'll be brown on the outside and dough-ie in the middle.  Not good.  I like best with honey butter or jelly.

 

  

Fried Scones (aka: Utah Scones)

 

Author: Tiffany-http://www.lecremedelacrumb.com

• 1 cup hot water
• 1 tablespoon active dry yeast
• ⅓ cup oil
• 1 teaspoon salt
• ¼ cup sugar
• 3½ cups flour
• 1 egg, beaten
• 2 quarts oil, for frying
• for serving: honey butter, syrup, honey, powdered sugar

Instructions

1. Mix 3 tablespoons of warm water with yeast adding a pinch of sugar. Set aside for 10 minutes (mixture will rise and foam).
2. While yeast is rising, combine hot water, oil, salt, and sugar in a large bowl.
3. Add egg to the yeast mixture and mix well.
4. Add the egg/yeast mixture to the oil/sugar mixture. Stir well.
5. Gradually add flour stirring well after each addition. Knead the dough as it stiffens until you get a doughy, elastic consistency ( about 5 minutes)
6. Place dough in a well-greased bowl, turning once to grease the top. Let dough rise for about 30 minutes or until double in size.

Frying Directions

1. Line cooling racks or plates with paper towels. Fill a large sauce pan with 2 inches of oil and heat to 350-375 degrees Fahrenheit over medium-high heat.
2. Meanwhile, punch down dough and divide into 12 balls. Roll out a piece of dough on a lightly floured surface into ¼-inch thick circles or squares. Use your fingers to stretch out the balls of dough.
3. Carefully place two or three balls of dough in the oil and fry until golden brown on each side (about 1-2 mins). Transfer to paper towels to drain. Repeat until the dough is all fried.
4. Serve hot with honey butter, butter, syrup, or powdered sugar. Our favorite is honey and powdered sugar!

Notes

Recipe makes about 12 large scones.

 

 

Patty's Super Scones (Overnight Recipe- perfect for holidays)

1 quart warm buttermilk- can use Saco powdered

2 pkg. active dry yeast

1/4 cup lukewarm water

2 Tb. sugar

2 beaten eggs

3 tsp. baking powder

1/2 tsp. baking soda

9 cups flour

 

Dissolve the yeast in the lukewarm water and sugar until foamy, then add the warm buttermilk and the beaten eggs.  Mix the dry ingredients together.  Add 1/2 of the dry ingredients to the yeast mixture and beat well.  Stir in the remaining flour.  Place in a large Tupperware type bowl, greased, and store in a cool place.  When doubled in size, punch down and then cover with lid and refrigerate overnight. The dough will be kind of sticky.  Roll out on floured surface about 1/2 inch thick and cut into rectangles or shapes with pizza cutter.  Let rise again 30-60 minutes.  Don't stretch.  Place carefully in deep frying oil and cook until golden on both sides.

 

Six Sister's Utah Scones- similar to Patty's but 1/2 quantity and not overnight.

Ingredients

• 1 tablespoon active dry yeast
• 1/2 cup warm water (110° to 115°)
• 1 cup warm buttermilk, (110° to 115°) (can use powdered buttermilk- Saco) 
• 1 large egg
• 3 tablespoons canola oil
• 1-1/2 teaspoons sugar
• 1/2 teaspoon salt
• 1/4 teaspoon baking soda
• 4 to 4-1/2 cups all-purpose flour
• Oil for deep-fat frying
• HONEY BUTTER:
• 1/2 cup butter, softened
• 1/4 cup honey
• 1/4 cup confectioners' sugar
• 1/4 teaspoon vanilla extract

Directions

• 1. In a large bowl, dissolve yeast in warm water. In another large bowl, combine the buttermilk, egg, oil, sugar, salt, baking soda, yeast mixture and 2 cups flour; beat on medium until smooth. Stir in enough remaining flour to form a stiff dough.
• 2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover with plastic wrap and let rise in a warm place until doubled, about 1 hour.
• 3. Punch dough down. Turn onto a lightly floured surface; roll dough into a 16x8-in. rectangle. Cut into 24 rectangles. Cover with a clean kitchen towel and let rest for 1 hour.
• 4. In an electric skillet or deep fryer, heat oil to 375°. Fry scones, a few at a time, until golden brown on both sides. Drain on paper towels.
• 5. For honey butter, in a large bowl, combine butter, honey, confectioners' sugar and vanilla; beat until smooth. Spread on scones. Yield: 2 dozen.

Best Bakery-Style Blueberry muffins

In addition to our annual sausage strata that we would have on Christmas morning, we also always had Bakery Style Blueberry Muffins.  They were from a mix from Duncan Hines- which they don't make any more.  I was so excited to find this recipe.  They really are delicious!

We even like muffin tops better.  I would maybe quadruple the topping mixture and go to town!

Best Bakery Style Blueberry Muffins

Topping:
1/4 cup sugar
2 1/2 Tb. flour
1 Tbsp. butter, cubed
1/8 tsp. ground cinnamon (opt.)
(I would actually double this topping recipe.  I like lots of crumble.)

Muffins:
1 1/2 cups all-purpose flour
1/4 cup sugar
1/2 tsp. salt
2 tsp. baking powder
1/3 cup vegetable oil]
1 egg, beaten
1/3 cup plus 2 Tbsp. milk
1 cup fresh blueberries


Preheat oven to aa400 Degrees.  Line muffin pan with liners or grease muffin cups.  Make topping in small bowl by mixing all topping ingredients with fork until crumbly.  Set aside.

In medium bowl, combine flour, sugar, salt, and baking powder.  Add vegetable oil, beaten egg, and milk.  Mix together well by hand.  Add blueberries and gently fold into batter.  Fill muffin cups about 1/4 full.  Sprinkle top with crumble topping (about 1 tsp. per muffin.)

Bake 18-20 minutes until done.  Do not overbake.  Remove from muffin pan right away and let cool.  Makes 12 muffins.

40 Minute Hamburger Buns

I loved making these easy hamburger buns- and they were delicious but it was more like eating a hamburger on home made bread- which is wonderful, just different.  The recipe said it made 12 buns- but I got 6.  Twelve might be for sliders.
(the recipe was from Taste of Home.)

40-Minute Hamburger Buns           
 

• 2 tablespoons active dry yeast
• 1 cup plus 2 tablespoons warm water (110° to 115°)
• 1/3 cup vegetable oil
• 1/4 cup sugar
• 1 large egg
• 1 teaspoon salt
• 3 to 3-1/2 cups all-purpose flour

Directions

• 1. In a large bowl, dissolve yeast in warm water. Add oil and sugar; let stand for 5 minutes. Add the egg, salt and enough flour to form a soft dough.
• 2. Turn onto a floured surface; knead until smooth and elastic, about 3-5 minutes. Do not let rise. Divide into 12 pieces; shape each into a ball. Place 3 in. apart on greased baking sheets.
• 3. Cover and let rest for 10 minutes. Bake at 425° for 8-12 minutes or until golden brown. Remove from pans to wire racks to cool. Yield: 1 dozen.  (6!)

Pretzel Bites

The first time I had these babies my daughter was having her Girl's Night Out party in our cabin.  I watched her make these pretzel bites, then bit into one and fell in love!  (that's Brandi, second from the left- love her too- AND her friends!)

When I was going through my Pity Party (see my regular blog entry the other day) and having a cooking frenzy, these are one of the Rhodes dough variations I made.  The first one is the cheesy savory one Brandi did (a little garlic and Parmesan cheese and salt.)

This is the cinnamon and sugar one that had me going the other day.  So good.  So addictive!

Pretzel Bites

Rhodes dinner rolls, thawed & risen as directed on package
melted butter
 {cinnamon & sugar, Parmesan cheese,  asiago cheese, whatever you like on your pretzels!}



After your rolls have thawed & doubled in size cut into bite size pieces. (I use scissors)  Bring a pot of water to a boil with 1/2 cup baking soda.  Sounds weird but the baking soda is what gives your pretzel that outside pretzel crunch and shine.  Place a few dough pieces {do not crowd}  into boiling water for 30-45 seconds. Remove with slotted spoon and put on paper towel (I put a cloth towel under the paper towel to drain better) to drain. Repeat with remaining dough. Place dough pieces on parchment lined {or greased} cookie sheet and bake at 350 for 10-12 min. While still warm place in bowl and toss with melted butter or  sprinkle Kosher salt {or topping of choice} and serve warm.  If you are making asiago or salted pretzel bites, sprinkle with cheese or salt about 5 minutes before they are done.

Zesty Lemon Rolls

Even though these delicious rolls have lemon zest in them, they really aren't that tart or strong...but totally delicious.  Next time you need a good roll, try these:

Zesty Lemon Rolls

Rhodes frozen bread rolls, thawed
sugar
zest from 1-2 lemons, depending on how many rolls you are making
sugar (maybe 1/2 cup for 12 rolls)
butter, melted
Lemon juice/powdered sugar glaze

Dip the rolls in butter, then top with a mixture of sugar and lemon zest.  Save some of the sugar mixture.  Let the rolls raise, then sprinkled the tops again with the mixture.  The first mixture kind of sinks in while rising.  Bake at 350 for about 20-25 minutes.  Serve warm with/or without a powdered sugar/lemon juice glaze.

Cheesy Feta Breadsticks

I love a good break stick and actually make a variety of them with Rhode's frozen dough...but this one had a twist that I couldn't wait to try.  Totally a winner especially with Italian food or a good Olive Garden salad!

Melt butter and pour in the bottom of your pan.  If you are using a cookie sheet, about a whole stick melted. (Okay, I didn't say this was low-cal....or low fat....)  Then cover the butter in Parmesan cheese.  Even the stuff in the green can works just fine.  Roll your thawed Rhode's dough into what size bread stick you would like.  Let raise awhile. You know the drill.   Drizzle with left over butter (I know, quit rolling your eyes), sprinkled with crumbled Feta cheese (yumo!) and a few sprinkles of Salad Supreme.

Bake for about 25 minutes at 350 degrees.  These are so good I think Italian  just rolled off my tongue.  (Oh wait, that was cheesy feta breadsticks....)

Rosemary Flatbread

Valene made this delicious herbed flatbread (more like a cracker) for our Bon Appetit dinner....I loved it!  It looks so easy to do and I'm already dreaming of making it with homemade tomato basil soup.  And as an accompaniment to any salad.  And as an accompaniment to any meal......

Crisp Rosemary Flatbread
Adapted from Gourmet, July 2008

Nothing could be easier than making this cracker

1 3/4 cups unbleached all-purpose flour
1 tablespoon chopped rosemary plus 2 (6-inch) sprigs
1 teaspoon baking powder
3/4 teaspoon salt
1/2 cup water
1/3 cup olive oil plus more for brushing
Flaky sea salt such as Maldon

Preheat oven to 450°F with a heavy baking sheet on rack in middle.

Stir together flour, chopped rosemary, baking powder, and salt in a medium bowl. Make a well in center, then add water and oil and gradually stir into flour with a wooden spoon until a dough forms. Knead dough gently on a work surface 4 or 5 times.

Divide dough into 3 pieces and roll out 1 piece (keep remaining pieces covered with plastic wrap) on a sheet of parchment paper into a 10-inch round (shape can be rustic; dough should be thin).

Lightly brush top with additional oil and scatter small clusters of rosemary leaves on top, pressing in slightly. Sprinkle with sea salt. Slide round (still on parchment) onto preheated baking sheet and bake until pale golden and browned in spots, 8 to 10 minutes. Transfer flatbread (discard parchment) to a rack to cool, then make 2 more rounds (1 at a time) on fresh parchment (do not oil or salt until just before baking). Break into pieces.

Flatbread can be made 2 days ahead and cooled completely, then kept in an airtight container at room temperature.


recipe and bottom picture by smittenkitchen.com  

Pizza Factory Twisted Breadsticks

 I love new years, new starts, resolutions....and January since it is my birth month.  My last few months have been crazy with the holidays, some trips, a wedding, packing and moving houses, then unpacking and moving in a home...and some of my kiddos have been off-track (year-round school) since Christmas. So, besides having wonderful, quality time with the 3 girls, I have also been coloring and picking up banana peels from odd places, and Starburst wrappers from every corner of my house and playing Skipbo (and getting whooped by Gracie) and Aggravation and watching Wizards of Waverly and Shake It Up until my brain is smooshed and shaken up....  So when my friend, that I call Funny Kathy (with a K) sent out a girlfriend email last week, inviting the girlfriends on a girl trip to her house in St. George, this was my reply:

Happy dance! Happy dance! Can you feel the earth shaking???? Yes, yes and more yes.  I'm SOOOOOOO GLAD you are home!!!!!! I'm so in need of girlfriend wisdom and inspiration and truly, some of those breadsticks from that pizza place. I'm not sure which I need the most. 

Well, of course the email was a LOT longer than that, since you know how I tend to ramble....but here is the eerie thing.  Pizza Factory is "that" pizza place... that we always go to in St.George...and they have these magnificent cooked-on-a-dowel breadsticks that are their speciality.  I think there are several Pizza Factories closer but I limited myself to the one in St. George so it's special.

Until now.  Until the eerie thing.  (music from some scary show- Twilight Zone for the elders, Vampire Diaries for the youngins')  Minutes after I posted my trip acceptance, I turned on the television to a local show- Studio 5- and their guest blogger was showing how to make....(more music!!!!)  Pizza Factory Twisted Breadsticks!!!!!  It was beyond out-of-body.  It was "other-worldish."   It was JUST what I need in the middle of freezing weather and near death experiences and did I mention our septic drains are frozen shut...forcing all those wonderful smelling gases back into our home....

I really shouldn't mention THAT smell since I want you to envision the aroma of homemade bread. These are so, so, so killer and the perfect winter comfort food.   (recipe from the blog Purplechocolathome.blogspot.com)


Pizza Factory Twisted Breadsticks


1 T. yeast

2 T. sugar

1 1/2 C. warm water

1 T. oil

1 tsp. salt

3 1/2 C. flour

3/4 C. melted butter - divided

3/8 tsp. granulated garlic

1/2 tsp. dried rosemary leaves

1/4 tsp. Season All

1 T. Parmesan cheese

8 - 1/4 inch wooden dowels

cut into 18 inch lengths (craft store)

or 8 - 12 inch skewers

I tried them both ways and decided

I wanted the long wooden dowels like

Pizza Factory uses, but the skewers worked too.



Mix the yeast, sugar and water and

let sit for a couple of minutes to dissolve

the yeast. Add the oil, salt and flour and

knead by hand or with your mixer with a

dough hook for about 5 minutes.


Cover and let rise until double.


Divide dough into 8 equal parts,

about 4 oz. each if you want to use

a kitchen scale.


Lightly flour your hands and roll

the dough into about an 16-18 inch

long "snake". Moisten the top of your

dowel or skewer and begin wrapping

the dough around loosely. Moisten a little where

the breadstick will end too. Pinch to secure

the dough at the top and bottom. Leave about

5 inches at the end of the dowel, if you are using

the longer dowels.

　

Hang over the edge of a 9x13 inch cake

pan with all of the dough inside the pan. (the dough on the top end keeps the dowel anchored on the pan.)

Let them rise until doubled.


Brush with 1/4 C. melted butter.


Heat oven to 375. Bake at 375 for

about 15- 20 minutes or until just golden.


Meanwhile mix the remaining 1/2 C. melted butter,

seasonings and Parmesan cheese.  (We like just butter and fresh grated Parmesan, a titch of garlic)


When the breadsticks come out of the

oven, brush them with the seasoned melted

butter mixture.

　

　

Cheese Crackers

Cheese Crackers

INGREDIENTS:

1/4 pound butter

1/4 pound cheddar cheese, grated

1 cup flour

1 teaspoon salt

1 dash red pepper

PREPARATION:

Cream together the butter and cheese. Stir in the salt and red pepper. Slowly add the flour, 1/4 cup at a time, until well blended. Knead dough until smooth. Roll into a long log and chill in the refrigerator.

Slice thin ( or in my case, slice, then cut out with heart cookie cutter....remold excess) and place crackers on a cookie sheet. Bake at 350F for 8-10 minutes or until just beginning to turn golden.

Cheesy Baked Rolls

I am a roll maker but Rhode's rolls work just fine with this recipe (and I like to squish them to make more of a bread stick shape.) I butter my pan and coat each roll gingerly (so they don't dry out) while raising. When ready to go into the oven, I spread the cheese mixture on top, almost like icing. Friend Sophia dredges hers but I like frosting mine. She also uses a little more butter.



Cheesy Baked Rolls


Rhode's rolls


Let rolls defrost, then raise on a butter baking pan.

Before baking, mix 1 1/2 cubes butter (melted), 1/2 cup mayonnaise and 1/2 cup fresh grated Parmesan cheese together and frost the entire top of each roll or bread stick. Bake at 350 degrees for 12-14 minutes until rolls are nicely browned. These are so delicious you don't need additional butter. But I'm warning you...they will be gone in an instant! Bake plenty!

Liege Belgian Waffles with Pearl Sugar

Liege Belgian Waffles with Pearl Sugar

1 (.25 ounce) package active dry yeast
1 1/2 tablespoons white sugar
3/4 cup lukewarm milk
3 eggs
1 cup melted butter
2 teaspoons vanilla extract
3 cups flour
1/2 teaspoon salt
1 1/2 cups pearl sugar (such as Lars' Own®)



Directions

Sprinkle the yeast and white sugar over warm milk in a small bowl. The milk should be no more than 100 degrees F (40 degrees C). Let stand for 15 minutes until the yeast softens and begins to form a creamy foam.


Whisk the eggs, melted butter, and vanilla extract into the yeast mixture until evenly blended; set aside. Stir together the flour and salt in a separate large bowl, and make a well in the center. Pour the egg mixture into the well, then stir in the flour mixture until a soft dough forms. Cover with a light cloth and let rise in a warm place (80 to 95 degrees F (27 to 35 degrees C)) until doubled in volume, about 30 minutes. Gently mix in the pearl sugar.


Preheat a waffle iron according to manufacturer's instructions.


Place a baseball-size ball of dough on the preheated waffle iron. Cook waffles until golden and crisp, about 2 minutes. Repeat with remaining dough. Allow waffles to cool for 2 to 3 minutes before serving.


Note about pearl sugar:

You can order pearl sugar online. I am checking out Ikea because I have heard people have found it there. Oh happy day! I just called Pirate O's in Draper and they have it.

Dough balls may be wrapped in plastic wrap or wax paper and refrigerated overnight.
At the Bruges, they have the dough balls rising individually. Give them a try! Serve them with Nutella, vanilla bean ice cream, fresh fruit. You don't want to kill these with syrup but if you insist (I love syrup but I don't think you'd get the right "feel" of these European waffles with syrup.) Enjoy!!!

Red Lobster Cheese Biscuits

Red Lobster Cheese Biscuit

2 cups Bisquick

3/4 buttermilk (I reconstitute buttermilk powder)

1 cup grated cheese

2 T. butter

1/4 tsp. garlic powder

1/4 tsp. parsley flakes, crushed fine

Mix Bisquick, buttermilk (see note below) and cheese together and spoon flattened 12 spoonfuls on a greased cookie sheet. Bake at 400 degrees until golden brown, about 18-20 minutes.

In a small bowl, mix the butter and garlic. Brush each biscuit immediately after removing from oven and sprinkle a dash of parsley over the top of each biscuit. (I crush the parsley flakes between thumb and forefinger.)

Note: one of my cooking staples is a powdered buttermilk product made by Saco. I just get mine in the the baking section of the grocery store. It is in a round 16 oz. container.)

Quick Sticky Orange Rolls

This recipe is an old-time favorite. We had been invited to dinner at my writer friend Carolyn's house. (We weren't friends then.) She edited our Ward newsletter and ran a contest to name the newspaper. (I won. Our Ward was a Crescent Ward...so I suggested The Crescent Roll. So clever....lol.......but hey! It won dinner at Carolyn's house and we were newbies in the neighborhood and it was friendship at first sight and first bite. She made these yummy sticky orange rolls...you remember how I remember every event by what I ate....and I've loved them ever since.)

Quick Sticky Orange Rolls

1-1/4 cups sugar
1 orange, zest and juice and add to orange juice to make 1/3

OR- I just put in 2 heaping T. of orange juice concentrate
1/4 cup butter

2- 10 ounce packages refrigerated biscuits

Preheat oven to 375 degrees F.

Pam 2 small pie plates or grease 10-inch tube pan. Combine sugar and orange of choice and butter in a saucepan and heat to bowling, stirring until sugar is dissolved. Arrange the biscuits in the pie plates or lap them against each other in the tube pan. Bake for 20 minutes (the tube pan might take a little longer.) Cool in pan on wire rack for 1 minute. Invert onto serving place. Serve warm.

Morning Glory Muffins

Friend Sheron served these when she hosted Bucket at her house this past week. I couldn't be there for brunch but met up with them at the art studio later. Sheron forwarded this recipe I can't wait to try!

MORNING GLORY MUFFINS

3 eggs

1/2 cup canola oil

1 teaspoon vanilla

2 1/4 cup flour

1 1/4 cup sugar

1 Tablespoon cinnamon

2 teaspoons soda

2 cups grated carrots

1 cup shredded apple

1/2 cup shredded coconut

1/2 cup raisins

1/2 cup pecans, coarse chop

1 8 oz. can crushed pineapple

Mix together all ingredients. Bake in about 16 greased muffin tins at 350 degrees for about 30 minutes.(Sheron used the tall, narrow muffin pan from IKEA--it's red--with their muffin cups. They make smaller and taller muffins that look fun. The picture above is from the Internet...and although cute in red papers, NOT as cute as Sheron's would be tall. Thanks, Sheron....now I'm going to have to go and get one of these cute pans!)

Outback's Honey Wheat Bushman's Bread

This is a bread that I enjoy at Outback Steakhouse and plan to make for our next Creative Cooking (in two weeks.) (I suggest if you are a serious cooker...I love making you words....you need to invest in some good food coloring. Not just your basic 4 colors. I like my Wilton 8 colors gel. And of course, it doesn't have caramel color but I'll get pretty close.) I usually don't post recipes I haven't actually made yet but I'll let you know how this turns out. How true of a "clone" is actually is.

Outback's Honey Wheat Bushman's Bread

1 1/4 cup water -- warmed

2 teaspoons granulated sugar

2 1/4 teaspoons yeast (1 pkg.)

1/4 cup honey

2 Tablespoons molasses

2 cups bread flour

1 3/4 cups wheat flour

1 tablespoon cocoa

1 teaspoon salt

2 tablespoons butter

-- softened coloring: the real recipe calls for caramel coloring. You probably don't have that, so just mix 1 1/4 tsp. red food coloring, 1 tsp. blue food coloring and 1 tsp. yellow food coloring

Cornmeal for dusting

1. Mix sugar with warm water, then dissolve the yeast in the solution. Wait 5 minutes.

2. While the yeast is dissolving, mix the flours, cocoa, and salt in a large bowl. Mix butter into the dry mixture with your hands. Make an impression in the middle of the dry mixture. Add the honey and molasses into the well. Mix the food coloring with the yeast solution, then pour the solution into the well. Stir from the middle bringing the dry mixture into the wet stuff, slowly at first, then quickly as you incorporate all the ingredients. You will eventually have to use your hands to combine everything. Knead the dough for 10 minutes on a lightly floured surface, then roll the dough into a ball and place it into a covered bowl in a warm place for 1 to 1 1/2 hours or until it has doubled in size.

3. When the dough has doubled, separate it into 6 even portions. Roll each dough portion into logs that re 6 inches long and 2 inches wide. Pour cornmeal onto your rolling surface. Moisten your hands then rub water onto each dough log and roll it in the cornmeal. Arrange the rolled dough on a baking sheet and cover it with plastic wrap. Set the dough in a warm spot to rise for another hour or so until the loaves have doubled in size.

4. Preheat the oven to 350 degrees. Uncover the dough and bake it for 35 to 40 minutes in the hot oven. When the bread is done, take it out of the oven and let it cool for 10 -15 minutes. Serve the bread with a sharp bread knife and whipped butter on the side.

Directions:

Place all of the ingredients in the bread machine and process on dough setting. The dough will be a little on the wet side and sticky, but if it seems too wet add more flour. When dough is done let it rise for 1 hour. Remove from pan, punch down and divide into 8 portions. Form portions into tubular shaped loaves about 6-8 inches long and 2 inches wide. Sprinkle the entire surface of the loaves with cornmeal and place them on 2 cookie sheets. Cover and let rise for 1 hour. Bake at 350 for 20-25 minutes. Serve warm with whipped butter.

Note: If you use a bread machine to knead the dough, just add the ingredients in the following order: Mix the food coloring with the water, then add the colored water to the bread pan followed by the flours, sugar, salt, butter, cocoa, honey molasses and yeast. Set the machine to knead. When the dough's done kneading and rising, go to step #3 of this recipe and take it from there.

Makes 6 small loaves.

Glazed Cornbread

Glazed Cornbread

1 cup flour

1 cup yellow corn meal

2/3 cup sugar

2/3 cup brown sugar

1 tsp salt

3 1/2 tsp baking powder

1 egg

1 cup milk

1/3 cup oil

Mix all of the ingredients and pour into an 8x8 sprayed (Pam) pan.

Bake @ 400 degrees for 20 - 25 minutes (mine took 25 min.)

I then mix 1/4 cup brown sugar with about 3 T. of melted butter and brush this over the hot cornbread when it comes out of the oven. Delish!