French Bread Rolls

I love these Rolls!
They are so easy to make and always turn out.
I use the dough to make dinner rolls, hamburger buns, sub rolls, and pizza dough.
They are my 'go to' easy roll recipe.
Using the bread flour makes them a little more chewy and soft, however I have used all-purpose four and they turn out yummy as well.
My family LOVES when I make these yummy rolls,
they don't last long in our home.
Enjoy!

French Bread Rolls

Makes about 1 dozen rolls

What you need:
-1 1/2 cups warm water (110 degrees F/45 degrees C)
-1 tablespoon active dry yeast
-2 tablespoons white sugar
-2 tablespoons vegetable oil
-1 teaspoon salt
-4 cups of bread flour or all-purpose flour


How to make:

1. In a large bowl, stir together warm water, yeast, and sugar. Let stand until creamy, about 10 minutes.

2. To the yeast mixture, add the oil, salt, and 2 cups flour. Stir in the remaining flour, 1/2 cup at a time, until the dough has pulled away from the sides of the bowl.

3. Turn out onto a lightly floured surface, and knead until smooth and elastic, about 8 minutes.
(I use my Kitchen Aid mixer with the bread hook for 8 minutes to knead)

4. Lightly oil a large bowl, place the dough in the bowl, and turn to coat. Cover with a damp cloth, and let rise in a warm place until doubled in volume, about 1 hour.

5. Deflate the dough, and turn it out onto a lightly floured surface. Divide the dough into 12-14 equal pieces, and form into round balls. Place on lightly greased baking sheets at least 2 inches apart. (I like to brush on with a pastry brush an egg white and water mixture on the top of the dough, 1 egg white and 2 tablespoons of water mixed)
Cover the rolls with a damp cloth (or greased saran wrap), and let rise until doubled in volume, about 40 minutes. Meanwhile, preheat oven to 400 degrees F (200 degrees C).

6. Bake for 12-13 minutes in the preheated oven, or until golden brown.

Source: Adapted from allrecipes.com & My Kitchen Cafe

Best EVER Banana Bread

When are little family lived in Columbus, OH during our medical school years.
We made many life long friends.
We all made a Columbus Friends Cookbook.
Many of my favorite recipes are from this cook book, this Banana Bread recipe is one of them.
I have tried many other Banana Bread recipes none compare to this one.
It is by far the BEST EVER Banana Bread recipe.
And it also reminds me of my sweet friend Margo who is a great cook!

*Tip-the bread will be much sweeter if the Bananas you use are very ripe, like almost all brown ripe.*




Best EVER Banana Bread
Makes 2 loaves

What you Need:
-1 cup butter
-2 cups sugar
-4 large eggs
-2 tsp. vanilla
-2 tsp. lemon juice
-1 cup sour cream
-2 cups mashed bananas (about 4 really ripe bananas)
-3 1/2 cup all-purpose flour
-1 tsp. baking soda
-2 tsp. baking powder

Topping:
- 1/2 cup packed brown sugar
- 1 1/2 teaspoon cinnamon


How To Make:

1. Heat oven to 325 degrees. Grease two bread pans.

2. Mix butter and sugar together until creamy. Add eggs and vanilla until well combined. Blend in lemon juice, sour cream, and mashed bananas.

3. In a separate bowl sift together flour, baking soda, and baking powder. Mix in with other ingredients until just combined, do not over mix.

4. Pour batter into the two greased bread pans.

5. Mix together the brown sugar and cinnamon for the topping. Sprinkle on top of batter.

6. Bake for 50 - 60 minutes or until knife inserted come out with just a few wet crumbs.


Recipe Source: My good friend Margo :-)

Chicken Artichoke Pesto Calzones

These Calzones are Amazingly Good!

The pizza dough recipe that I used to make these Calzones made the meal as good as if we were eating at a pizzeria.
I served the Calzones with warm (pre-made) Alfredo sauce for dipping, and a green salad.
For my two little boys I made them their own mini cheese pizzas, they are not into Artichoke and Pesto yet.
Once you get your pizza dough made, they really do not take long at all to make. I do have to say though making your own pizza dough from scratch is well worth with effort.



Chicken Artichoke Pesto Calzones
Serves 8

2½ pounds pizza dough (you can use your favorite pizza dough OR the recipe I use I have at the bottom of this post)

1 cup pesto
1 cup frozen artichokes, defrosted and roughly chopped
2 cups shredded cooked chicken
2 cups (8 ounces) shredded mozzarella or fontina cheese
olive oil for brushing

1. Heat the oven to 500 degrees. Turn the risen dough out onto an unfloured work surface. Divide the dough into eight equal pieces. Gently reshape each piece of dough into a ball. Cover with plastic wrap or a damp kitchen towel, and let the dough rest at least 15 minutes but no more than 30 minutes.

2. Working with one piece of dough at a time and keeping the other pieces covered, stretch and pull the dough into a 7- to 8-inch round. Set it aside while you stretch out the remaining rounds of dough. You’ll want to form and fill just four at a time, and then work on the other four while the first set bakes. (Cooks Illustrated stacks the rounds with squares of parchment paper)

3. Spread 2 tablespoons pesto onto each round of dough, leaving about a 1-inch border around the edge. Divide the toppings evenly between the eight dough rounds, forming a pile in the center of the bottom half of each dough round and leaving a 1-inch border uncovered.

4. Fold the top half of the dough over the filling-covered bottom half, leaving ½-inch border uncovered. With your fingertips, lightly press around the silhouette of the filling and out to the edge to lightly seal the dough shut.

5. Beginning at one end of the seam, place your index finger diagonally across the edge and gently pull the bottom layer of the dough over the tip of your index finger; press into the dough to seal. Repeat the process until the calzone is fully sealed.

6. With a pastry brush, brush the tops and sides of the calzones with olive oil. Carefully transfer the calzones to parchment paper; Bake on a cookie sheet or baking stone. Bake until the calzones are golden brown, about 11 minutes; Remove the calzones from the parchment, cool 5 minutes, and serve. While the first batch of calzones bakes, form the second batch and bake them after removing the first batch from the oven.

Basic Pizza Dough Recipe:

-4 cups of Bread flour

-2 1/4 teaspoons instant or rapid rise yeast

-1 1/2 teaspoons salt

-2 Tablespoons Olive Oil

-1 1/2 cups of warm water (110 degrees)

1.With a stand mixer combine flour, yeast, and salt together.

2. With the mixer running, pour the oil, then the water slowly into the flour mixture until a rough ball forms 30 to 40 seconds. Stop the mixer and let dough rest for 2 minutes. Turn back on the mixer for 30 seconds to 1 minute longer. The dough should be sticky and cling to the blade, add 1/4 cup more flour if needed to make a smooth dough. Form dough into a round ball place in a large oiled bowl (I spray it with Pam). Cover tightly with plastic wrap and let rise in a warm place until doubled in size (1 to 1 1/2 hours).

**Note** Using bread flour is what gives the crust a more Pizzeria taste, it is chewy once baked and spreads more thinly while forming it into a pizza round. You can substitute all-purpose flour or whole wheat four but it will not taste as good.

ENJOY!

Big Beautiful Blueberry Muffins

I found this recipe in a baking book my mother- in- law gave me called,
The America's Test Kitchen- Family Baking Book.
They turned out so good, my family loved them. A yummy addition to our dinner, and then the leftovers for the next morning's breakfast.
These muffins do turn out very BIG, moist, and really smooth and chewy texture.
You can also substitute the blueberries for poppy seeds for a lemon poppy seed muffin.
Enjoy!


Big Beautiful Blueberry Muffins

What You Need:

-3 cups of all-purpose flour
-1 cup sugar
-1 Tablespoon baking powder
-1/2 teaspoon baking soda
-1/2 teaspoon salt
-1 1/2 cups low-fat or fat-free plain yogurt (I used Stonyfield Organic)
-2 large eggs
-8 Tablespoons unsalted butter, melted and cooled
-1 1/2 cups of fresh or frozen blueberries
-1 tablespoon flour
-1 tablespoon grated fresh lemon zest (optional)

How to Make:

1. Heat oven to 375 degrees. Grease a 12-cup muffin tin(I use Pam non-stick spray).

2. Whisk flour, sugar, baking sugar, baking soda, and salt together in a large bowl. In another bowl whisk the yogurt,eggs, and fresh lemon zest together until smooth. Gently fold the yogurt mixture into the flour mixture, until just combined, then fold in the melted butter.

3. In a seperete bowl mix the 1 Tablespoon of flour with the blueberries. (if using frozen blueberries DO NOT thaw). Mix just until the blue berries are covered with the flour.
Gently stir in the blueberries into the batter.

4. Using a 1/3 cup measuring cup, portion the batter into each muffin cup. Bake until golden brown and a toothpick inserted into the center comes out with just a few crumbs attached, 25 to 30 minutes.

5. Let the muffins cool for at least 5 minutes in the pan, before flip out. Let cool at least 10 more minutes then serve.

Monkey Bread Mini's

This recipe is a very Easy way to make the
all-famous Monkey Bread.
So easy that I usually have my two kiddos help me do it. They love to help and EAT these really tasty treats.
They are sweet, gooey, cinnamon-y, and a little crispy on the outside very
Yummy!



Monkey Bread Mini's
Makes 12 muffins OR 6 Jumbo Muffins

2 tubes of Pillsbury Refrigerated french bread dough
1/2 cup sugar
1 teaspoon cinnamon
6 tablespoons butter
1/3 cup brown sugar

1. Spray your muffin tin with non-stick spray. Cut in small cubes so in total you should have around 80 little pieces of dough. In a bowl, combine the sugar and cinnamon. Dip each piece of dough into the cinnamon-sugar mixture until totally covered. Divide evenly between the muffin cups. In a saucepan boil the butter and brown sugar. Spoon about a teaspoon of the brown sugar/butter mixture over each muffin cup. Bake in a 350 degree oven for about 20-25 minutes or until baked through.

Option: You can drizzle icing over the tops of the muffins after they get out of the oven. (mix 1 cup of powdered sugar with 1 tablespoon of milk)

These taste the best when hot and fresh out of the oven!

Enjoy!

Simple Corn Muffins

These corn muffins are a perfect addition to any meal!
They are very moist, light, and simply delicious.
Best served warm, with honey and butter. YUM!


Simple Corn Muffins
makes 12 muffins

What you need:
-2 cups all-purpose flour
-1 cup yellow cornmeal
-1 1/2 teaspoons baking powder
-1 teaspoon baking soda
-1/2 teaspoon salt
-3/4 cup sour cream
-3/4 cup sugar
-1/2 cup whole milk
-8 Tablespoons (1 stick) unsalted butter, melted and cooled
-2 large eggs

How To Make:

1. Heat oven to 400 degrees. Grease a 12 cup muffin tin.

2. In a large bowl whisk the flour, cornmeal, baking powder, baking soda, and salt together.

3. In a medium bowl whisk together the sour cream, sugar, milk, melted butter, and eggs until smooth.

4. Gently fold the sour cream mixture into the flour mixture until just combined. Do not overmix.

5. Portion the batter into each muffin tin. Bake until golden brown about 15 - 20 minutes. Let muffins cool for about 5 minutes, then transfer onto a wire rack to cool for 10 minutes before serving.

Enjoy!

Perfect Dinner Rolls

Since Thanksgiving, I have made these delicious rolls at least 5 times.
They are simply the BEST rolls I have ever tasted and made!
They are soft and chewy, and the potato flakes gives them such a yummy flavor.
My Husband and kids ask (beg) for them every Sunday.
This is my new Go-To Recipe for Rolls!
Thanks to Melanie over at My Kitchen Cafe for this Perfect Roll Recipe.

Perfect Dinner Rolls
Adapted from My Kitchen Cafe

1 1/2 cups warm water
2 tablespoons extra-virgin olive oil
1 tablespoon sugar
2 1/4 teaspoons instant yeast
3 cups all-purpose flour
1/2 cup instant potato flakes (no flavor added)
1 1/2 teaspoons salt
1 egg, lightly beaten

1. Whisk water, oil, sugar, and yeast together in a small bowl or liquid measuring cup until the yeast dissolves. In the bowl of a stand mixer fitted with a dough hook, mix flour, potato flakes, and 1 1/2 teaspoons salt until well combined. Add water mixture in a steady stream with the mixer on low (or stir in by hand) until the dough comes together, about one minute. Knead the dough until it is smooth and comes away from the sides of the bowl, about 6 minutes (add additional flour or warm water if absolutely necessary to make a soft dough that doesn't stick to the sides of the bowl while kneading). Knead the dough briefly until it forms a smooth ball.

2.Transfer dough to a lightly greased bowl and turn to coat. Cover with plastic wrap and let rise until doubled, about an hour and a half. (For a quicker rising method, before you start making the dough, preheat the oven to 200 degrees. When the oven has reached 200 degrees, turn the oven off. Place the covered bowl in the oven and let rise until doubled, about 45 minutes.)

3. Punch down the dough and divide it into 12 equal pieces (divide into quarters and cut each quarter into thirds). Form each piece of dough into a ball by lightly cupping the dough in the palm of your hand and rolling it on an unfloured or ungreased surface in a circular motion until it forms a smooth ball.

4. Transfer to a parchment-lined or lightly greased rimmed baking sheet. Cover lightly with greased plastic wrap and let rise until doubled (about an hour). (Again, you can return to the warm oven and let rise for 20 minutes for a quicker method.) If you are making them the night before, do not let them go through this rise, instead transfer to the refrigerator. Take the rolls out 2 hours before baking to allow them to come to room temperature and rise.

5. Heat oven to 400 degrees. Brush rolls with lightly beaten egg and bake until golden brown, about 15 minutes. Serve and enjoy! :-)

*Makes 12 rolls - if doubling the recipe, only increase the yeast to 1 tablespoon*

Perfect Cornbread & Honey Butter

I always like to make a Halloween home-made dinner before we go out
Trick-or-Treating with the kids.
I figure the kids will be getting enough junk food, so I want to make sure they get something healthy in their stomachs before they head out the door.
This year I made my all -time favorite Turkey Chili recipe found here.
To go with the chili I made this Perfect Cornbread and Honey butter.
My family loved this cornbread. I am picky about cornbread. I do not care for cornbread that is dry or crumbly. This cornbread is very moist and flavorful. This is my new go-to cornbread recipe.
And the honey butter is to die for! The best honey Butter I have ever made. We had a lot of the honey butter left over, and are now using it in place of butter on our toast. So good!
Thanks to Melanie over at My Kitchen Cafe for her delicious recipes.

Perfect Cornbread & Honey Butter
from My Kitchen Cafe

Cornbread:
½ cup cornmeal
1 ½ cup flour
2/3 cup sugar
1 tablespoon baking powder
½ teaspoon salt
1/3 cup oil
3 tablespoons butter, melted
2 eggs, beaten
1 ¼ cup milk

Add dry ingredients, make a well and add oil, butter, eggs, and milk into the center. Stir until just mixed (batter will be runny - don't be alarmed!). Bake in an 8” square pan at 350 degrees for 35 minutes.
(You can double in a 9 by 13 pan)

Honey Butter:
2 sticks butter, softened
1/2 cup honey
1/2 cup marshmallow fluff

Whip all together with an electric mixer and serve at room temperature (can be refrigerated and softened).

Mummy Hot Dogs

This is a Halloween family tradition in our house.
My kids love these Mummy Hot Dogs, and look forward to me making them.
They are so super easy to make and only have 3 ingredients!
This is a fun treat to make your Halloween a little it scarier.
Don't forget to dot the eyes with mustard and dip them in bloody ketchup!
Yummy.


Mummy Hot Dogs

-2 tubs of Pillsbury Refrigerated Bread sticks
-Jumbo Hot dogs

-Non-stick cooking spray (Pam spray)
-Mustard, Ketchup

To Make:
1. Preheat oven to 375 degrees. Grease a cookie sheet.

2. Pop open the cans of bread sticks. Unroll the bread stick dough. Cut each bread stick in half length ways.

3. Work one on one with each hot dog, wrap dough around hot dog to look like a mummy.

4. Place on greased pan. Cook for 20-30 minutes or until the dough is lightly browned.

5. Finish with dotting the eyes with two drops of mustard.

Enjoy!

Banana Cinnamon Chip Muffins

These delicious muffins are perfect way
to use up those overripe bananas you may have sitting in your kitchen.
I made them the other night to go with some soup for dinner,
my family loved them!
They also made for a perfect side for breakfast the next morning.
When these muffins are baking, they bring in a wonderful and yummy fall scent!

Banana Cinnamon Chip Muffins

adapted from Bake at 350

1/2 c unsalted butter
1 c sugar
1 egg
1/2 tsp ground allspice
1/4 tsp ground nutmeg
2 mashed, ripe bananas (about 4 bananas)
1/3 c milk
2 c flour (white-whole wheat, unbleached all-purpose, or a mix)
1 & 1/2 tsp baking powder
1 & 1/2 tsp baking soda
1 tsp salt
3/4 c. cinnamon chips (I used the Hershey's brand, found in the baking section with the chocolate chips)


Preheat the oven to 350.

Line muffin tins with 12 lightly greased baking cups/liners. (I use Pam spray)

Whisk together the flour, baking powder, baking soda and salt. Set aside.

Cream together the butter and sugar until smooth and fluffy. Scrape down the bowl. Add the egg, spices, banana and milk. Stir in the dry mixture, then the cinnamon chips (reserve a few TBSP of chips). Once all the cups are filled, sprinkle the reserved chips on top.

Spoon batter into the prepared cups. Bake for 20 minutes or until a toothpick inserted in the middle come out clean. Let cool for 10 minutes on a cooling rack, then invert out of the pan to cool completely or serve warm.

Enjoy!

Whole Wheat Sandwich Bread

I LOVE the
smell and taste
of homemade bread.
This recipe is one of the BEST bread recipe's that I have ever made.
It was very easy to make.
Turned out very light and soft. But yet also has a really great whole wheat taste.
We did use this bread for our sandwiches for the week, and my whole family really loved it.
This recipe makes me think, why don't I make homemake bread more often?
Cheaper, Healthier, and just tastes so much better then store bought.
Yummy!

Whole Wheat Sandwich Bread

adapted from Food For Thought

2 ¾ cup warm water
4 t. dry active yeast (I use Fleischmann’s Instant yeast)
1/3 cup oil
1/3 cup honey
¼ cup molasses
1 ½ t. salt
2 cups all purpose unbleached flour
6-6 1/2 cups whole wheat flour
(I have used King Arthur brand Whole wheat flour and freshly ground whole wheat flour)

1. Dissolve the yeast in the warm water. In a mixer, mix on low speed the oil, honey, molasses, salt and 5 cups of the flour until well combined. Allow to rest 10 -15 minutes.

2. (If you are using a mixer with a kneading hook attach it on) knead in enough flour 1/2 cup at a time to make a moderately stiff dough that is just barely not sticky, and knead for about 4 minutes. Put in a lightly oiled bowl, turn once to coat, and cover with a towel to let it rise until double (30-60 minutes).

3. Turn on the oven to 375, punch down and form into two loaves and place into well-greased bread pans. Allow to rise for ONLY 9-10 minutes, then bake for 32-35 minutes. These loaves have a lot of oven spring, so don't fret if they haven't risen very high before you bake them.

4. Let cool, then enjoy!

Rich Zucchini Bread

Yes, I know. . .
everyone has a Zucchini bread recipe.
However, I am going to post mine anyways.
Zucchini season is upon us. If you have a garden and you are growing Zucchini, then you probably have many zucchini about right now.
This is great recipe to use up a couple of them.
This is a tried and true recipe that I got from my mom. I love it, and I have not tasted a better one out there.

Rich Zucchini Bread

-3 eggs
-1 cup oil
-2 1/2 cups sugar
-3 tsp. vanilla
-1 tsp. salt
-1 tsp. baking soda
-1/4 tsp baking powder
-1 1/2 tsp. cinnamon
-3 cups flour
-2 cups grated unpeeled raw zucchini

Make:
1. Combine eggs, oil, sugar and vanilla. Beat throughly.
2. Add all dry ingredients, sifted. Beat until all mixed in.
3. Stir in Zucchini.
4. Bake in 2 loaf pans or a 10 cup Bundt cake pan (grease the pan you choose to use).
5. Bake at 325 degrees for 60-70 minutes.

Enjoy!

Shirley J Blueberry Muffins

Shirley J Blueberry Muffins

For 1 Dozen Muffins you will need:

-1 1/2 cups of Cold Water
-3 cups of Shirley J Blueberry Muffin Mix

Make:
Mix for 2 minutes, pour into a greased muffin tin.
Sprinkle with Cinnamon and Sugar.
Bake in a preheated oven at 375 degrees for 14-16 minutes.

(This mix is sold in a 5 lb bag and will make 6 doz muffins cost is $19.95)

Honey Wheat Rolls

Honey Wheat Rolls
Shirley J Mix

- 2 1/4 cups Warm Water
-2 TBSP instant dry Yeast
-6 cups of Honey Wheat bread Shirley J mix

-Place warm water and yeast in an electric mixing bowl (I use a Kitchen Aid) let sit for a couple of minutes, until the yeast is dissolved.
-Pour the 6 cups of bread mix in the yeast mixture.
-Mix until sticky, you might need to add more water just make sure it is sticky.
-Knead with a dough hook for 10-15 minutes on level 2.
-let sit for 10 minutes
DO NOT USE ANY EXTRA FLOUR OR MIX
USE PAM SPRAY
(on the counter, your hands anything that will touch the dough)
-For shaped rolls, divide the dough into two.
-Roll out into a round shape, cut dough like a pizza.
-roll each piece from the widest end to the thinnest
-let the rolls rise until double in size, 20-40 minutes
-bake on a greased cookie sheet pan for 12-15 minutes at 400 degrees

Yummy!