Monday, January 17, 2011
Oh my, this is delicious! I found this recipe on the blog homejoys. She always has fantastic looking bread recipes and I decided I must try this one! The dough was so easy to work with and rose beautifully! The egg wash on the top gave it a great color and the best part was that it tasted as good as it looked!-Sarah
1/2 cup warm water
2 tablespoons yeast
2 tablespoons sugar or honey
- Mix together and let yeast dissolve for a few minutes.
2 cups warm water
2 tablespoons melted butter or oil
2 teaspoons salt
- Add to yeast water mixture.
6-7 cups flour
2 T. milk
sesame seeds or poppy seeds
- Stir in as much of the 6 cups of flour as you can. Knead in remaining flour by hand or with a dough hook on mixer. Using additional flour as needed.
- Roll dough into ball and place in a greased bowl, turning over to grease top of ball.
- Let rise, at room temperature, 30-60 minutes, until doubled in size.
- Divide dough in half, using a rolling pin ,roll dough out to a large oval. Roll up lengthwise and place on greased cookie sheet.
- With a sharp knife make diagonal slits in top of bread. Let rise about 1 hour, until doubled in size.
- In a small bowl beat together the egg and milk. Brush over loaves and sprinkle with seeds.
- Bake in a 425 degree oven for 10-15 minutes. (the original recipe calls for a 15-20 minute baking time but that was too much for me, depends on how fat your loaves are too)
I love this recipe! I have tried many different red rice recipes and this is the best one. It's a great side dish and compliment to any meal.-Sarah
1 T. oil
1/2 cup chopped onions
2 garlic cloves, minced
1 t. chili powder
1/2 t. salt
1 cup uncooked rice
14 oz. chicken broth
3/4 cup salsa
1/4 cup water
1/2 cup minced fresh cilantro
- Heat oil in a medium sized pan. Add onion, garlic, chili powder and salt. Cook for 2 minutes.
- Add rice, cook and stir for 1 minute.
- Add broth, salsa and water and bring to a boil. Reduce heat, simmer covered for 20 minutes.
- Remove from heat and stir in cilantro, fluffing with a fork.
Recipes side dishes-hot
Sunday, January 16, 2011
1 cup warm milk (110 degrees F/45 degrees C)
2 eggs, room temperature
1/3 cup butter or margarine, melted
4 1/2 cups bread flour
1 teaspoon salt
1/2 cup white sugar
2 1/2 teaspoons bread machine yeast
1 cup brown sugar, packed
2 1/2 tablespoons ground cinnamon
1/3 cup butter, softened
1 (3 ounce) package cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioners' sugar
1/2 teaspoon vanilla extract
1/8 teaspoon salt
- Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select dough cycle; press Start.
- When the dough cycle is done turn it out onto a lightly floured surface, cover and let rest for 10 minutes.
- In a small bowl, combine brown sugar and cinnamon.
- Roll dough into a 16x21 inch rectangle.
- Spread dough with 1/3 cup butter and sprinkle evenly with sugar/cinnamon mixture.
- Roll up dough and cut into 12 rolls.
- Place rolls in a lightly greased 9x13 inch baking pan.
- Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400 degrees.
- Bake rolls in preheated oven until golden brown, about 18-22 minutes.
- While rolls are baking, beat together cream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt.
- Spread frosting on warm rolls before serving.
1 teaspoon vanilla
1 1/2 cups whole wheat pastry or white flour (or a mixture of both)
1 teaspoon baking soda
1/2 teaspoon salt
3 cups oatmeal
12 ounces (2 cups) semi-sweet chocolate chips
- Cream butter, sugars, egg, and vanilla.
- Beat in flour, salt, and baking soda.
- Stir in oatmeal and chocolate chips. The dough is pretty thick you may need to use your hands to kind of knead it all together.
- Press cookie dough evenly into a greased 9x13-inch baking dish.
- Bake at 350 degrees for 30-35 minutes, or until lightly golden and cookies are set in the middle.
- Cool for 20 minutes before cutting into.
Recipes cookies and bars
Thursday, January 13, 2011
4 1/2 t. yeast
1 cup water
1 cup milk
1/4 cup oil
- In a mixer bowl combine 2 cups flour with sugar, salt and yeast.
- In a small saucepan heat water, milk and oil until warm to the touch. Remove from heat and stir in egg.
- Add liquid mixture to mixing bowl. Mix on low to combine everything, then mix on medium for 3 minutes.
- By hand stir in the remaining 2 1/2 cups flour. Cover and let rise about 1 hour until doubled in size.
- Stir down the dough and place in 2 greased bread pans.
- Bake at 350 degrees for 30-35 minutes.
Wednesday, January 12, 2011
This is a yummy quick and easy casserole to throw together any night of the week. It does take an hour in the oven but it only takes a few minutes to make.-Sarah
1 1/2 cups uncooked elbow macaroni noodles
1 cup shredded cheddar
2 cups cooked, diced chicken
4 oz. sliced mushrooms, drained
1 can cream of chicken soup
1 1/2 cups milk
1/2 t. salt
1/2 t. curry powder
- Stir all together and place in a lightly greased casserole dish.
- Cover and bake at 350 degrees for 1 hour.
Sunday, January 9, 2011
I adapted this recipe from a Taste of Home magazine. These were a huge hit at the party I brought them too. I like to dip them in melted chocolate chips but candy coat would work well too, or a mixture of half of each.-Sarah
1 stick butter, softened
3/4 cup packed brown sugar
1 cup flour
1 t. salt
14 oz. sweetened condensed milk
1/2 cup mini chocolate chips
1/2 cup chopped pecans or walnuts
2 cups chocolate chips
1 T. shortening
- Cream butter and brown sugar until light and fluffy. Beat in vanilla and salt. Gradually add flour, alternating with sweetened condensed milk, beating well after each addition. Stir in the chocolate chips and nuts.
- Shape into balls and on waxed paper covered baking sheets. Refrigerate 1-2 hours until firm.
- In microwave melt chocolate chips with shortening, stirring until smooth.
- Dip balls and refrigerate until set, about 15 minutes.