Tag: round

It?s that time of year again?

by Pam on December 23, 2012

My kids are out of school for the holiday break so I will be taking the time off too. I am excited to spend quality time with them and hope to do some skiing, sledding, and ice skating as well as cook some old favorite recipes, spend time with family and friends, and enjoy the holiday season. Here is a round up of a few of my favorite recipes.

I want to wish everyone a happy holiday season from my family to yours.

Buttermilk Blueberry Breakfast Cake

Cinnamon Baked French Toast

Roasted Vegetable and Swiss Cheese Baked Frittata

Banana and Blueberry Pancakes with Cinnamon Vanilla Butter

Tomato Stack Salad with Corn, Bacon, and Avocado

Caramelized Onion and Swiss Cheese Twice Baked Potatoes

Garlicky Green Beans

Grilled Vegetable and Smoked Fontina Pizza

Garlic Crusted Roast Beef

Chicken Cordon Bleu

Pork Medallions Smothered in Mushroom Shallot Gravy

Iced Lemon Rounds

Mint Chocolate Pixies

Sugar Cookies

Buttery Dinner Rolls

by Pam on November 27, 2012

I brought these rolls to a friends house for dinner recently. I tried a recipe I found on The Baker Chick’s^[1] site that looked easy and delicious. Unfortunately, I ran out of time so I couldn’t let the rolls rise as much as I would have liked but they still turned out really delicious and everyone liked them.

Place all dough ingredients into the bread machine pan in the order listed making sure to only use 1 egg. Select the dough cycle and press start. Once the bread machine stops (it was one and a half hours on my machine). Grease a 9×13 glass baking dish or large round Dutch oven or baking pan. Divide dough into 12-15 pieces and shape each piece into a ball. Place 2 inches apart in the baking dish.

Cover with a clean dish cloth (don’t use plastic wrap). Let rise in a warm place 45 to 60 minutes or until doubled in size.

Preheat oven to 375 degrees. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 17-20 minutes, rotating pans back to front and top to bottom halfway through. Melt 1-2 tablespoons of butter in the microwave; add the minced garlic, stir until well combined. Brush the garlic butter over the top of the rolls; sprinkle with sea salt. Let rolls cool 10 minutes before serving.

Print^[2]

Save^[3]

Buttery Dinner Rolls

Yield: 12-15 rolls

Prep Time: 10 min.

Cook Time: 20 min.

Total Time: 2.5 hours

Ingredients:

2 tbsp warm water
3/4 cup warm milk
1/4 cup (1/2 stick) unsalted butter, melted, plus more for bowl and pans
2 tbsp sugar
1 1/8 tsp salt
2 eggs (divided)
3 to 3 1/4 cups all-purpose flour
1 packets (1/4 ounce each) active dry yeast (or 2 1/4 tsp)

Directions:

Place all dough ingredients in the bread machine in the order listed making sure to only use 1 egg. Select the dough cycle and press start. Once the bread machine stops (it was one and a half hours on my machine). Grease a 9×13 glass baking dish or large round Dutch oven or baking pan. Divide dough into 12-15 pieces and shape each piece into a ball. Place 2 inches apart in the baking dish.

Cover with a clean dish cloth (don’t use plastic wrap). Let rise in a warm place 45 to 60 minutes or until doubled in size.

Preheat oven to 375 degrees. In a small bowl, beat remaining egg until blended; brush onto rolls. Bake until golden brown, about 17-20 minutes, rotating pans back to front and top to bottom halfway through. Melt 1-2 tablespoons of butter in the microwave; add the minced garlic, stir until well combined. Brush the garlic butter over the top of the rolls; sprinkle with sea salt. Let rolls cool 10 minutes before serving.

Adapted recipe and photos by For the Love of Cooking.net
Original recipe by The Baker Chick

References

^{^} The Baker Chick’s (www.the-baker-chick.com)
^{^} Print Recipe (www.gordon-ramsay-recipe.com)
^{^} Save to ZipList Recipe Box (www.gordon-ramsay-recipe.com)

Pumpkin Scones with Toasted Pine Nuts & Maple Glaze – A Recipe for the Other 10 Months

I have no intention of giving up the best job in the world
anytime soon, but if I do, I’d try and get a job in the marketing department of
a pumpkin puree company.

I’m guessing that like 97% of the canned pumpkin in
this country is used during the time from Halloween until Thanksgiving. So if I
could figure out a way to get people to use this in recipes all year round, I’d
be a total superstar in pumpkin puree marketing circles.

Imagine that. It would be…awesome? Anyway, maybe I should rethink
this whole post-Foodwishes career path, but in the meantime, here’s just one
example of how I would convince the public that pumpkin is great for anytime of
the year. Ironically, I did this because I had leftover pumpkin from
Thanksgiving, but still.

I may have covered this in the last scones post, but I’ve
never been a huge fan of the scone. I’ve always considered it some sort of
effeminate biscuit, but I’m starting to come around in my old age. There’s
nothing like a freshly baked scone with a steaming hot cup of tea or coffee,
especially one tricked out with pumpkin, toasted pine nuts, and maple glaze. I
hope you give this a try soon…or anytime! Enjoy.

Ingredients for 12 Pumpkin Scones:

8 ounces by weight all-purpose flour (about 1 3/4 cups)

1/4 cup white sugar
1 tbsp baking powder

1/4 tsp baking soda
1/4 teaspoon salt
6 tablespoons unsalted butter
1/3 cup toasted pine nuts

1/2 cup pumpkin puree
1/3 cup buttermilk

additional flour as needed
1 egg beaten with a few drops of milk or water to brush scones before baking.

*Bake at 400 degrees F. for 15-20 minutes, or until golden
brown