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Dinner Rolls Made Your Way

June 17, 2010 By The Recipe Mom Leave a Comment
rolls

What You Need:

2 tsp sugar
2 1/4 tsp dry yeast
1 (12 oz.) can fat free evaporated milk, warmed to 100 to 110 degrees
4 C of whole white-wheat flour, divided
1 large egg, slightly beaten
1 tsp salt
1/2 tsp cornmeal
2 tbsp butter, melted and cooled to room temperature

How to Make It:

Dissolve the sugar and yeast in the warm milk then allow it to stand for 5 minutes.
Stir 3 C of flour and egg into the milk mixture until smooth then let stand for 15 minutes.
Add in 3/4 C of the remaining dough and the salt to the mixture and work until a soft dough forms.
Lightly flour a flat surface, turn the dough out onto the flour and kneed for 8 minutes or until smooth and elastic.
You can add 1 tbsp of flour to the dough if necessary to keep it from sticking to your hands.
Spray a non metal bowl with a non stick cooking spray.
Add the dough turning it over to coat it with the cooking spray.
Cover and place in a warm draft free area to rise for 30 minutes or until doubled.
Punch the dough down with your fists, recover and let it rest for 5 minutes.
Divide the dough into 16 pieces.
Work with 1 piece of dough at a time leaving the remaining dough cover in the bowl.
Form the piece of dough in the desired shape (see tips below.)
Continue with each piece of dough until all the dough has been shaped.
Spread the cornmeal over a baking sheet.
Place the dough pieces onto the prepared baking sheet and spray lightly with the cooking spray.
Cover the baking sheet with plastic wrap and let the dough rise until it is doubled in size.
Preset the oven to 400 degrees allowing it to preheat.
Brush the tops of the rolls with the melted butter.
Bake for 20 minutes or until golden brown then remove to wire racks to cool.

Makes 16 rolls

To make plain rolls just form the dough pieces into balls. To make twists, shape the dough into an 18 inch rope; fold in the middle so the ends meet and holding both ends gently twist. To make knots, shape each dough portion into an 8 inch rope, tie the rope into a single knot and tuck the top end of the rope under the bottom of the knot. To make a cloverleaf, cut each dough piece into 3 equal size pieces and from them into balls. Place the 3 balls in a triangle on the baking being sure they touch each other so they can bake together. All purpose flour may be used in place of the whole white-wheat flour if you prefer.

Nutritional Information: (approximate values per roll)
Calories 151; Fat 2g; Saturated Fat 1g; Carbohydrates 27g; Protein 5g; Fiber 1g; Cholesterol 18 mg; Sodium 187 mg

Filed Under: Breads and Muffins, Health Concious, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , ,

Slow Baked Cherry Pecan Bread

May 25, 2010 By The Recipe Mom Leave a Comment
bread

What You Need:

1 (6 oz.) jar maraschino cherries
1 1/2 C of flour
1 1/2 tsp baking powder
1/4 tsp salt
2 eggs
3/4 C of sugar
3/4 C of pecans, coarsely chopped

How to Make It:

Drain the cherries reserving 1/3 C of the juice and finely chop the cherries.
Mix together the flour, baking powder and salt.
Beat the eggs and sugar together in a separate bowl until thick.
Add the cherry juice and flour to the egg mixture, alternating between the two and stir after each addition.
Stir in the pecans and cherries.
Spray a crock pot insert with a non stick cooking spray.
Lightly flour the insert knocking off any extra flour.
Spread the batter evenly into the insert and cover.
Place the insert into the slow cooker.
Cover and cook on high for 3 hours.
Remove the bread and allow it to stand 10 minutes before slicing.

Makes 6 servings

Making bread is a snap in the slow cooker. If you don’t have a baking insert for your slow cooker substitute a clean 2 lb. coffee can instead. When using a coffee can the cooking time does not change. Be sure to cover the can with 6 layers of paper towel after you have placed in it in the slow cooker.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 3 hours
Total Time: approximately 3 hours 15 minutes

Filed Under: Breads and Muffins, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , ,

Maple Topped Cinnamon Rolls

May 11, 2010 By The Recipe Mom 1 Comment
cinnamonrolls

What You Need:

1/3 C + 1 tsp sugar, divided
1 pkg. dry yeast
3/4 C warm water, 100 to 110 degrees
5 tbsp butter, melted and divided
1/2 tsp salt
1 large egg
3 1/2 C of flour
2/3 C of brown sugar
1 tsp ground cinnamon
1 tsp orange peel, grated
1/4 C pecans, chopped
1 C powdered sugar
2 tbsp maple syrup
1 tbsp fat free milk

How to Make It:

Stir 1 tsp of the sugar and the yeast into the warm water until dissolved.
Allow to stand undisturbed for 5 minutes.
Whisk together the remaining sugar, 3 tbsp of butter, the salt and the egg together.
Add the yeast mixture and beat with an electric mixer on medium until well blended.
Add the flour slowly, beating as you add on low until the mixture forms a soft dough.
Lightly flour a flat surface and turn the dough out onto the flour.
Knead the dough for 5 minutes, adding 1 tbsp of flour if necessary, until the dough is smooth and elastic.
Spray a non metal bowl with cooking spray and add the dough ball, turning to coat.
Cover and allow to rest 1 hour or until doubled in size.
Turn the dough out onto a lightly floured surface and punch it down using your knuckles.
Roll the dough into a rectangle and brush the top side with the remaining butter.
Toss together in a mixing bowl the brown sugar, cinnamon and orange peel.
Scatter the mixture over the dough to within 1/2 inch of all the edges.
Roll the dough, beginning with a long side into a tight jelly roll.
Slice the rolls into 18 pieces and place cut side up into a baking pan.
Cover and allow rising for 1 hour or until doubled in size.
Set the oven temperature to 375 allowing it to preheat.
Bake the rolls 20 minutes or until the tops are a golden brown.
Place the powdered sugar, syrup and milk into a bowl and whisk until smooth.
Top the warm rolls with the glaze and serve.

Makes 18 rolls

Try these rolls for breakfast or a brunch and see how fast they go. A regular glaze of powdered sugar and milk may used if you wish. Waiting on the dough to rise before you baking them is the only hard part when it comes to making these tasty breakfast treats.

Filed Under: Breads and Muffins, Breakfast Foods, Breakfast Ideas, Brunch Ideas, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , , , , , , , , ,

Top of the Morning Breakfast Scones

May 2, 2010 By The Recipe Mom 1 Comment
biscuits

What You Need:

4 C of flour
2 tsp baking powder
1/4 C of cold butter, diced
1 Tbsp lemon juice
1 2/3 C of milk

How to Make It:

Flour a baking sheet well and shake off any excess.
Heat the oven to 450 degrees.
Sift the flour and baking powder together in a mixing bowl.
Add the butter and using your fingers rub it into the flour until it forms fine crumbs.
Whisk together the lemon juice and milk and allow it to stand 1 minute or until thick.
Work the flour into the lemon mixture until it forms soft dough.
Knead the dough until it forms into a ball.
Roll the dough out on a floured surface to a 1 inch thickness.
Flour a cookie cutter and cut rounds out of the prepared dough.
Place the rounds onto the prepared baking sheet.
Brush the tops of each biscuit with milk.
Bake the scones for 20 minutes or until the tops are nice golden brown.

Makes 4 servings

These scones or biscuits as we know them are a great addition to any breakfast, lunch or dinner. Serve them with a little extra butter and jam on the side for budget friendly quick anytime bread.

Preparation Time: approximately 25 minutes
Cooking Time: approximately 20 minutes
Total Time: approximately 45 minutes

Nutritional Information: (approximate values per serving)
Calories 170; Fat 5g; Saturated Fat 3g; Carbohydrates 30g; Fiber 1g; Protein 6g; Sugar 2g; Cholesterol 11 mg; Sodium 338 mg

Filed Under: Breads and Muffins, Breakfast Foods, Breakfast Ideas, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , , ,

Broiled French Cheese Bread

April 17, 2010 By The Recipe Mom Leave a Comment
cheesebread

What You Need:

1 lb. day old French bread, halved horizontally
2 Tbsp margarine, room temperature
3/4 C mozzarella cheese, shredded

How to Make It:

Spread the cuts side of the bread with the margarine.
Place the prepared bread slices on a cookie sheet, cut side up.
Broil in a preheated broiler, 4 inches from the heat for 1 minute or until just starting to brown.
Sprinkle each slice of bread evenly with the cheese.
Broil the bread for 1 minute longer or until the cheese is just beginning to melt.

Makes 4 servings

Day old bread is much cheaper than buying the fresh stuff. For recipes such as this it works perfectly. Homemade cheese bread is also much cheaper than the prepackaged bread and it takes just a little time to prepare. To make this garlic cheese bread, spread on garlic butter instead of plain margarine.

Preparation Time: approximately 10 minutes
Cooking Time: approximately 2 minutes
Total Time: approximately 12 minutes

Nutritional Information: (approximate values per serving)
Calories 281; Fat 13g; Saturated Fat 8g; Carbohydrates 30g; Fiber 2g; Protein 10g; Cholesterol 30 mg; Sodium 572 mg

Filed Under: Breads and Muffins, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , ,

Garlic Butter Parmesan Rolls

April 9, 2010 By The Recipe Mom Leave a Comment
rolls

What You Need:

1 (11 oz.) pkg. refrigerated breadsticks
2 Tbsp garlic butter, melted
1/2 C Parmesan cheese, grated
1 tsp dried parsley
1/8 tsp cayenne pepper

How to Make It:

Line a baking sheet with foil and preheat the oven to 350 degrees.
Flour a flat surface, separate the breadsticks and place them on the floured surface.
Cut the breadstick lengthwise into 3 strips leaving 3/4 inch uncut ends.
Roll the outside strips in opposite directions around the uncut portion at the end.
Roll the center strip in either direction around the uncut end and pinch to help hold its shape.
Lay the rolls on the prepared baking sheet and brush the tops with the garlic butter.
Whisk the cheese, parsley and cayenne pepper together in a small bowl.
Sprinkle the tops of each roll with the cheese mixture.
Bake the rolls for 13 minutes or until they are just turning a golden brown.

Makes 6 servings

If you have grated Romano cheese instead of Parmesan cheese feel free to use it instead. The cayenne pepper is optional. Make an extra batch and freeze them for later. Don’t have time to create the rolls? Leave the breadsticks as they are and proceed as directed above.

Preparation Time: approximately 15 minutes
Cooking Time: approximately 13 minutes
Total Time: approximately 28 minutes

Nutritional Information: (approximate values per serving)
Calories 112; Fat 5g; Saturated Fat 2g; Carbohydrates 12g; Fiber 0g; Protein 3g; Cholesterol 8 mg; Sodium 263 mg

Filed Under: Breads and Muffins, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , ,

Moist Chocolate Cherry Bread

February 17, 2010 By The Recipe Mom Leave a Comment
choccherry

choccherryWhat You Need:

1/4 C of orange juice
1/3 C of dried cherries
1 1/4 C of warm water
1 T of active dry yeast
3/4 C of bread flour
1/2 C + 2 T of cocoa powder
2 t of salt
1/4 C of semi sweet chocolate chips

How to Make It:

Pour the orange juice into a saucepan and place the pan over medium high heat.
Bring the orange juice to a brisk boil then remove the pan from the heat.
Stir in the dried cherries and cover the pan.
Allow the cherries to steep in the orange juice for 30 minutes.
Pour the water into a mixing bowl.
Sprinkle the yeast over the water and allow it to stand 10 minutes or until it foams. Sprinkle in the flour and cocoa powder.
Mix on low speed for 3 minutes or until the dough begins to come together.
Add the salt, adjust the mixer speed to medium and beat for 2 minutes.
Add the cherries along with the steeping juice,
Reduce the mixer speed to low and mix until the ingredients are just blended in.
Dampen a clean kitchen towel with water and place over the bowl.
Let the dough rise in a warm dry place for about 1 hour or until it doubles in size.
Spray a baking sheet with a non stick cooking spray.
Punch the dough down with your fists then divide the dough into 2 equal sizes pieces.
Using your hands work both pieces of dough to form two tight balls.
Place on the baking sheet, recover with a damp towel and let rest for 30 minutes.
Spray two loaf pans well with cooking spray.
Work both of the dough balls into a loaf form and place into the prepared pans.
Sprinkle the tops of both breads evenly with the chocolate chips.
Cover the pans again with a damp towel.
Let the dough rise for 1 hour or until it fills three quarters of the pan.
Set the oven temperature to 400 degrees and allow the oven to preheat.
Bake 40 minutes or until a toothpick inserted in the center comes out clean.

Makes 2 loaves

Add your favorite type of dried fruit in place of the cherries. Change the type of juice you use to compliment the fruit.

Filed Under: Breads and Muffins, Chocolate, Kid Friendly, Recipe Cards, Recipes Tagged With: , , , , , , ,

Potato Oatmeal Wheat Yeast Rolls

November 24, 2009 By The Recipe Mom Leave a Comment
potato-rolls

potato-rollsWhat You Need:

1/2 C potatoes, peeled and cubed
1/2 C quick cooking oats
1/2 C of butter, room temperature and divided
2 (1/4 oz.) pkgs. active dry yeast
1 C of warm water (115 degrees)
2 eggs
2/3 C of sugar
1 t salt
4 C of bread flour, divided
1 C of whole wheat flour

How to Make It:

In a saucepan put the potatoes and just cover with water.
Over high heat bring the water is brought to a brisk boil.
Boil the potatoes until very tender about 8 minutes.
Drain the potatoes saving 3 TBSP of the cooking water.
In a mixing bowl put the oats and add the 3 TBSP of potato water stirring until the mixture is crumbly.
Mash the potatoes in a mixing bowl and add 6 TBSP of the butter
Stir in the oat mixture until blended together.
In a mixing bowl put the yeast and stir in the water until the yeast is dissolved.
Add the eggs, sugar, salt, 2 C of the bread four and the potatoes to the yeast, stirring to mix in well.
The remaining bread flour is added with just enough wheat flour to form stiff dough.
Lightly flour a flat surface and lay the bread dough onto the flour.
The dough is kneaded 6 minutes or until smooth and elastic.
Place the dough into a non metallic bowl that has been well greased.
Coat all sides of the dough with the oil by turning it over once.
Cover with plastic wrap and chill overnight.
The oven is set to preheat to 350 degrees F
Grease two 9 inch round pans.
Put the chilled dough on a lightly floured surface.
Separate the dough into 32 equal size balls.
Place the balls into the round pans with the sides touching.
Bake in the preheated oven 25 minutes or until golden brown.
Put the rolls on wire racks to cool then brush with the remaining butter.

Makes 32 rolls

The tops of these rolls can be sprinkled with garlic butter or cinnamon sugar.

Filed Under: Breads and Muffins, Christmas, Recipe Cards Tagged With: , , , , , , , , , ,

Sweet Swiss Cheese Bread

November 18, 2009 By The Recipe Mom Leave a Comment
cheesebread

cheesebreadWhat You Need:

1 (1 lb.) loaf Hawaiian sweet bread
1 (8 oz.) block of Swiss cheese
1/2 C of unsalted butter, melted
1 T of garlic, minced
1 t of salt
3 slices of red onion, chopped

How to Make It:

The oven temperature is set to preheat to 350 degrees.
Cut the bread at 1 inch intervals to within 2 inches from the bottom.
Cut the Swiss cheese into 1/2 inch slices and put into the cuts of the bread loaf.
Place the butter, garlic and salt into a small mixing bowl and stir to combine.
Add the onion and turn to coat well with the butter mixture.
Carefully spoon the butter mixture over the bread allowing it to run down all sides.
Wrap the bread completely in heavy duty aluminum foil.
Put in oven and bake until the cheese is completely melted about 25 minutes.

Makes 12 servings

Preparation Time: approximately 10 minutes
Baking Time: approximately 25 minutes
Total Time: approximately 35 minutes

This bread is simple and easy to make and everyone will like the taste. It’s sure to be a hit at your Christmas buffet. You may leave the onion out if you prefer. Decrease the salt by 1/4 tsp if you use salted butter.

Filed Under: Breads and Muffins, Christmas, Recipe Cards Tagged With: , , , , , ,

Mashed Potato and Bacon Bread

November 13, 2009 By The Recipe Mom Leave a Comment
potatibread

potatibreadWhat You Need:

2 (1/4 oz.) pkgs. active dry yeast
1/2 C of warm water (115 degrees)
1 (12 oz.) can evaporated milk
2 C mashed potatoes with no butter or milk added
8 bacon strips, cooked and crumbled
1/4 C of butter, room temperature
2 eggs
3 T of sugar
2 T of dried minced onion
1 T caraway seeds
1 t of garlic salt
1 t regular salt
3 C of all purpose flour

How to Make It:

In a mixing bowl put the yeast and warm water and stir together until the yeast is dissolved.
Stir in the milk, potatoes, bacon, butter, eggs and sugar.
Blend in well the onion, caraway seeds, garlic salt and regular salt.
Beat in 3 C of the flour until completely combined and a soft dough forms.
Turn the dough on a lightly floured surface and knead for 8 minutes or until smooth and elastic.
Place the dough in a greased non metallic bowl and turn to coat.
Place in a warm dry place covered for 1 hour or until doubled in size.
Punch down the dough and put on a lightly floured surface.
Separate the dough into 2 equal size pieces.
Place the dough into two greased 2 qt casserole dishes.
Cover and let the dough rise for 45 minutes or until doubled in size.
Bake in a preheated 350 degree oven for 45 minutes or until golden brown.
Remove and cool on wire racks.

Makes 2 loaves

Preparation Time: approximately 20 minutes
Rising Time: approximately 1 hour 40 minutes
Baking Time: approximately 45 minutes
Total Time: approximately 2 hours 45 minutes

This bread is tender and moist because of the potatoes. This bread will go fast. Don’t forget the butter and jam to top it off.

Filed Under: Breads and Muffins, Christmas, Recipe Cards Tagged With: , , , , , ,
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