Dinner Rolls....

This is an absolute favorite of mine, rools that I have been making for years--this recipe was passed to me from my grandma Dawn who got it from Margaret Ann Heiselbetz.  You can make the rools any shape you want, dipped in butter or not, rolled out and cut out or pinched off and balled up, they turn out fabulous no matter what!!

Mix Together:

1 Qt. Warm Water

1/2 C. Sugar

1/2 C. Oil

1 Tbsp. Salt

Mix 2 Tbsp Instant Yeast with 2 C. Flour and add to above.

Add at least 8 more C. Flour

Knead REALLY well!

Rise until doubled (about 45 minutes)

Shape in to rolls of your choice

Rise another 45 minutes

Bake at 350

for 20-25 minutes

Brush with Butter

Mmmm, would somebody bake me up a fresh batch right now? ;)

Caramel Apple Bread.....

This takes a bit of time and effort, it was really yummy, I made it a second time and cut out a few of the waiting periods and didn't see a big difference, so that is good, but the second time I used dulche de leche instead of homemade caramel and it just wasn't quite as yummy as the homemade caramel in it.  Also, I didn't seal them as well, because I put too much and it was leaking out everywhere, so not as much stayed in the 2nd time.  My advice, use caramel, seal the edges well.

CARAMEL APPLE BREAD

Ingredients

• 1 cup apple cider
• 2 teaspoons instant yeast
• 13 1/2 ounces (about 2 1/2 cups) bread flour, divided, plus more as needed
• 2 tablespoons sugar
• 1 1/2 teaspoons salt
• 1/2 pound Jonathan apples (about 2 medium)
• 2 tablespoons olive oil
• About 7 ounces dulce de leche
• 1/2 cup peanuts, chopped
• 1 tablespoon butter, softened (optional)

Procedures

1.      In the bowl of your stand mixer, combine the apple cider and instant yeast. Set aside until foamy, about 10 minutes. Add about 2/3 of the bread flour and stir to combine. Cover the bowl with plastic wrap and set aside for 1 hour.

2.      Add the remaining bread flour, sugar, and salt. Knead with the dough hook on low speed until the dough starts to become elastic, about 5 minutes.

3.      Peel one apple, and working quickly so the apple doesn't go brown, grate it directly into the bowl, stopping at the core. Continue kneading dough on low speed until the apple is completely incorporated. Add flour as needed, until dough is supple and elastic, but no longer sticky (about 1/4 cup). Add olive oil and continue kneading until the oil is completely incorporated. Form the dough into a ball, drizzle with a bit of olive oil, and return to bowl. Cover bowl with plastic wrap and set aside until doubled in volume, about one hour.

4.      Preheat oven to 325 degrees. Spray 9-inch by 5-inch loaf pan with nonstick cooking spray or line with parchment paper.

5.      Add dulce de leche and peanuts to small nonstick pan and heat slowly on medium-low heat. As the caramel begins to melt, peel remaining apple, core, and cut into 1/4-inch dice. Add to caramel immediately before apple begins to brown. Cook on low for one more minute and remove from heat.

6.      Turn dough out onto floured work surface. Knead it briefly and form into rough square. Using rolling pin, roll dough into approximate 9-inch by 16-inch rectangle. Spread the caramel mixture onto the dough leaving 1/2-inch border along long edges and 2-inch border along short edges (rewarm caramel sauce as necessary if it is not spreadable)

7.      Starting with one of the shorter ends, roll up dough jellyroll style, tucking in sides as you go and ending at the short end hat was left uncovered. Seal seam and the ends, and place in the prepared loaf pan. Cover loaf with plastic wrap and set aside to rise until doubled, about 40 minutes.

8.      Uncover loaf, slash as desired (see note), and bake at 325 degrees until golden brown, about 45 minutes. For a soft brown crust, take the loaf out of the oven about five minutes before it is finished baking, and spread butter over top of loaf. Return loaf to oven and bake for the final five minutes. Cool loaf for five minutes in the pan, turn it out, transfer to a wire cooling rack, and let it cool completely before slicing.

Pizza and Breadsticks, Our Favorite--OH YUM!

Okay, this is an at least once a month staplein our home--and a request by family when they come to visit .  I love to make pizza and breadsticks, almost as much as I love to eat it and am pretty prejudice about my pizza versus most other kinds whether from a restaraunt or store.

Here's the breadstick recipe:

Breadsticks

3 C Warm Water

2 Tbsp Yeast

4 Tbsp Sugar

1 tsp Salt

6 C Flour

　

Mix and rest 10 minutes.

Melt ½ cube of butter. Now you can either pour the butter onto two jelly roll pans, or save it to brush on. Sometimes (this is the quickest method) I divide dough into tow halves and roll each half the size of the pan, put it on the pan in the butter, flip it over, so it gets butter on the top, then sprinkle with garlic salt and parmesan cheese from the shaker. After that I take a pizza cutter and cut down the middle length-wise and in one-two in strips width-wise. When I am ambitious, I cut into strips, twist, put on the pan, brush with butter, and sprinkle with salt and cheese. These kind are better spaced apart from each other. They then rise for 19 minutes in an oven that was warmed to 200 degrees and then shut off. At the end of the 19 minutes turn the oven on to 375 and bake for 20 minutes.

Now, onto the pizza!!  For the pizza I follow the same recipe for the dough as the breadsticks.  I can get two deep dish pizzas on cookie sheets, or one deep dish and a pan of breadsticks and a small (round) thinner crust pizza out of one batch., or two large rounds and one smaller.
Barbeque Chicken Pizza

I fry sliced onion and green pepper on the stove first, then use my favorite BBQ sauce for the pizza sauce.  After that comes the onions and peppers and diced or shredded chicken and mozzarella.

Hawaiian and Sausage Pizza's

Hawaiian is of course done with canadian bacon and tidbit pineapple, so that takes up one half  and our kids love country-style sausage browned and put on their half.

'Cowboy' Pizza

Stealing the name from Papa Murphy's my parents were coming out one time and my mom said that my dad liked the 'cowboy' kind, so I did what I could with what I had and now it is a favorite.  It has pepperoni, sausage, diced olives and canned mushrooms.  Even for people who might not like olives or mushrooms, it is wirth a try!!

 More favorites are:

Chicken Alfredo:

Alfredo as the sauce, shredded chicken and mozzarella, sprinkled with parmesan and diced green onion.

Pepperoni:

Lots of pepperoni, lots of cheese!

Taco:

Refried beans are used instead of sauce, ground beef or chicken, and cheese, you can use onions, tomatos, peppers, whatever floats your boat.  Top with sour cream, salsa and shredded lettuce, too!

Valentine's Day Dinner



Multi-Grain Whole Wheat Bread

I have had a lot of people ask me for this recipe, so I put it on my personal blog recently, which made it easy to add to this one.  I make bread about every two weeks, usually 3-4 batches minnumum. We go through a lot, but it's also one of my favorite ways to to let someone know I am thinking of them, or a good excuse to drop by and say hi to someone--kind of a Relief Society staple. 

Multi-Grain Whole Wheat Bread:

6 C. Hot Water

1 C. 9 Grain Ground Mix

1 C. 6 Grain Rolled Mix

1 C. Wheat Bran (I happen to have a 50 lb bag, when it runs out, it won't be on the recipe anymore)

1/4 C. Sunflower Seeds

1/4 C. Flax Seeds

1 Tbsp. Poppy Seeds

1/2 C. Sugar (You can use honey)

1/3 C. Oil   (You can replace with 1/2 C. Applesauce)

2 Tbsp. Salt

3/4 C. Gluten

Up to 12 C. Wheat Flour

2 Tbsp. Instant Yeast

Add everything, but the flour, then add about two cups of flour and the yeast and start to mix, add remainig flour until the dough reaches the right consistency and isn't sticking to the sides of the bowl.  I let in knead in my bosch for about 10 minutes, then divide into four pans and raise for 30 minutes before putting in the oven at 350 for 27 minutes.

The basis for the recipe began with my mom, Tammy!