Italian Bread Bowl

I made potato soup when we had these and I will post that recipe very soon.  I have made Cheese and Broccoli soup also that goes very well with these bowls.  I bet a nice homemade stew or pot roast would be very tasty inside and wonderful on a cold winter day.  Food for thought will have to try that next winter.

Printable

Ingredients:

2 (.25 ounce) packages active dry yeast 2 1/2 cups warm water (110 degrees F/45 degrees C) 2 teaspoons salt 2 tablespoons vegetable oil

7 cups all-purpose flour 1 tablespoon cornmeal 1 egg white 1 tablespoon water

Directions:

In a large bowl, dissolve yeast in warm water. Let stand until creamy, about 10 minutes.  Add salt, oil and 4 cups flour to the yeast mixture; beat well. Stir in the remaining flour, 1/2 cup at a time, beating well with an electric mixer at medium speed after each addition.  When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 6 minutes. Lightly oil a large bowl, place the dough in the bowl and turn to coat with oil. Cover with a damp cloth and let rise in a warm place until doubled in volume, about 40 minutes.  Punch dough down, and divide into 8 equal portions. Shape each portion into a 4 inch round loaf. Place loaves on lightly greased baking sheets sprinkled with cornmeal. Cover and let rise in a warm place, free from drafts, until doubled in bulk, about 35 minutes.   Preheat oven to 400 degrees F (200 degrees C). In a small bowl, beat together egg white and 1 tablespoon water; lightly brush the loaves with half of this egg wash.   Bake in preheated oven for 15 minutes. Brush with remaining egg mixture, and bake 10 to 15 more minutes or until golden. Cool on wire racks.   To make bowls: Cut a 1/2 inch thick slice from top of each loaf; scoop out centers, leaving 3/4-inch-thick shells. Fill bread bowls with hot soup and serve immediately.

Thanks for taking time from you busy day and Remember to Find the Time to Do All the Things You Love. Donna

Potato Rolls with onion

This is a wonderful roll with lots of flavor but not much work.  There is only 1 rise so it makes up in a short time.  You can have fresh baked bread or rolls in about an hour, how great does that sound.  Since I have retired I don't buy bread anymore everything in the house is home made.  It's pretty scarey to buy bread in the store and a month later its still ok with no mold.  Yikes!!! My homemade bread and baked good if not refrigerated will get mold within 2 - 3 days.  Gives you something to think about and what do they put in the foods that give them that long a shelf life.  With making your own you know exactly what's in it and it tastes so much better.  Ok I'll get off my soap box for now.  Here's the recipe.  I will for sure be making these again, because they make a wonderful sandwich.
Printable:
Ingredients:
1/2 large  onion diced
1 TBL butter
1 3/4 cup warm water
2 TBL sugar
2 1/2 tsp salt
1 cup potato flour
3- 4 cups AP flour
2 pkg yeast
2 TBL vegetable oil
1 egg white mixed with a little water

Directions:
Saute the onions until they are translucent and set a side to cool.  In large mixer bowl mix 1 cup potato flour, 1 cup AP flour, salt, sugar and yeast.  With paddle attachment on add the water and oil and beat for 3 minutes.  Put dough hook on then add 1/2 cup flour at a time and continue to knead the dough for 3 1/2 minutes, then add the onions and knead for another 3 minutes until you get a nice soft dough (it should not be sticky).  Set on floured counter to rest for 10 minutes covered.  Divide dough into 12-14 round shaped balls and place on a lined parchment paper baking sheet   (these do rise quite a bit so don't make your balls too big and don't place too close together)  These will make wonderful small dinner rolls.
Cover and let rise for about 30 minutes.  Preheat oven to 375 °F    Brush tops of rolls with egg white and bake for 25 minutes until golden brown.  Cool a bit on wire rack then enjoy.  These also make wonderful sandwiches.

Thanks for taking time from your busy day.  Have a wonderful day and Remember to Find the Time to Do ALL the things You ♥ Love.
Donna

Ham and Swiss Rye Bread rings

The end of January we celebrated my "adopted"  son's birthday.  He's actual day is the 17th but he was in Vegas having a good time and some rest.  His job has been a bit crazy lately and it was great that he could get away for a couple of days.
For birthdays in our family we either go out to eat at a restaurant of their choice or we cook a meal of their choice.  Well this year this is what he wanted.  I also made the New Twist on Hot Dogs found here, those I made at Christmas time and they were a huge hit.  This time for these sandwich treats I made a rye bread and a regular white bread with the fillings.  For dessert I made him Apple Coffee cake found here.  This dessert is another favorite of the family.

Printable
Rye Bread:
2 pkg (4½ tsp) dry yeast
1½ cups warm water (110° to 115°)
2 Tbl sugar
6 Tbl butter, softened
1 egg, beaten
2 tsp salt
1 cup rye flour
3½ to 4 cups flour
2-3 Tbl caraway seeds
5-6 dill pickles slices cut in half (optional)

Filling:
1/2 lb of deli ham
4-5 slices swiss cheese
2 TBL mustard (I used a sweet mustard with herbs)

Directions: 
In large bowl of mixer, dissolve yeast in warm water.  Sprinkle sugar over yeast, let sit until foamy.  Add butter, egg, salt, rye flour, and 2 cups flour.  Beat on medium speed for 3 minutes. Stir in enough remaining flour to form soft dough (dough will be sticky).  Knead.  Place in greased bowl, turning to grease top, cover and let rise in a warm place until doubled, about 1 hour.
Roll out dough to a rectangle approx. 20″x12″.  Spread mustard on dough then,  layer your  filling ingredients  (save about 1/3 cup cheese for top if desired).  Roll up, starting with a long side, pinch seam to seal.
Place seam side down on a parchment lined baking sheet, pinch ends together to form a ring.  With kitchen scissors, cut from outside edge to two-thirds toward center of ring at about 1″ intervals. Separate strips slightly, twist to allow filling to show, stuff you pickle in the slot.  Cover and let rise until doubled, about 30 minutes.  Bake at 375° for 25-30 minutes or until golden brown and bread is done.  Sprinkle remaining cheese on top for last 5 minutes of baking if desired.

This would make a great party dish.  Thanks for taking time to stop by, have a wonderful day and Remember to Find the Time to Do all the Things you Love.
Donna

New Way with hotdog and a bun

At Christmas time I spend one year home and the next year I go to visit my son and his family.  This was my year to be home and on Christmas Eve we always have friends over and have a buffet of sorts with snack foods, cookies, cake and candies.  All of which are home made.  It's such a special time and wonderful to be with family and friends.  So I made these for our Christmas Eve snack buffet.  They were a big hit and I will for sure make them again.

I found these   here while searching for new snack ideas.  How great looking are these.  I wanted to try these and thought they would be a great idea for Christmas Eve and New Years snack  instead of the normal pigs in a blanket.  I used Nathans large hot dogs and also Nathans Knockwurst, both have excellent flavor.  They are a little more expensive than regular hotdogs but well worth the extra money.  Sure hope you give them a try.

Dough

2 cups all purpose flour
1/2 stick butter, melted
1 tbsp sugar
pinch of salt
1 tsp yeast
1 egg
2/3 cup water
6 large hot dogs
2 green onions
1/4 cup parsley, chopped
1/2 cup cheddar cheese, shredded
1 egg, for egg wash

Printable

Instructions:

In a small bowl mix the water, yeast and sugar together and let it sit for about 10 minutes until it starts bubbling.
In another larger bowl, mix the flour with the salt.
In a small bowl melt the butter and add the egg and whisk it well.
Add the wet ingredients to the flour, including the yeast mixture and mix. You can use your mixer here, but I just kneaded the dough by hand. Add more flour as needed, I used 2 cups of flour, but if you need more, just add some more. Place the dough in an oiled bowl.
Cover the bowl with a clean towel and let it rest until it doubles in size.
Preheat oven to 375 F degrees.
Cut the dough into 6 equal pieces and shape each piece into a ball. Roll out each piece into a small rectangle and place a hot dog in the middle of the dough, then just wrap the dough around the hot dog, covering it well.
Cut each covered hot dog, into 1/2 inch pieces, cut the hot dog all the way through, but stop as you reach the dough. Take each piece and roll it out and shape it into a flower as in the picture below.
Repeat with remaining hot dogs. Place rolls on a baking lined with parchment paper or a silpat. Brush each roll with egg wash and top with cheddar cheese, parsley and green onions. Bake for about 20 minutes or until golden brown.

Thanks for taking time to stop by,  have a wonderful day and Remember to Find the Time to Do ALL the Things You Love.
Donna

Portuguese Sweet Rolls

These were soooooooooooooooo good.  They are really not all that sweet but are so good right out of the oven or used for making a sandwich.  I will make these again for sure.  
 To make the knot affect on the roll you simply take a piece of dough roll it into a rope shape then tie it into a knot with one of the ends tuck it under and the other put it up and tuck into the middle.  Once you get the hang of it they go really quickly and look so nice when they are done.  May do this more often. 

Printable:
Ingredients:

4 tbsp butter
5 TBL  warm milk
3 eggs, slightly beaten
5 3/4 oz sweetened condensed milk
3 1/2 cups all purpose flour
zest from 1/2 lemon
2 tbsp brown sugar
1/2 tsp salt
1 package of yeast (2 1/4 tsp) 
1 egg for egg wash
sesame seeds or sugar (optional)  I didn't use any sugar, just used white and black sesame seeds.  You can find the black sesame seeds in the Asian section of your grocery store.

Instructions:

Warm up the 75 ml of milk in a bowl, just so that it’s warm to the touch, you don’t want to boil it. Add the yeast and brown sugar to it and stir it well with a fork. Let the yeast activate, if the yeast is good, the mixture will bubble and rise.
Add the flour to the bowl of the mixer and add the lemon zest and salt to it.
In another bowl, add the melted butter, eggs, condensed milk, yeast mixture and stir everything together.
Pour the wet ingredients over the dry ingredients and mix using the dough hook for about 3 minutes on medium. The dough will be pretty sticky and elastic.
Let the dough rise and double in size in a warm place.
Turn the dough over onto a clean surface, use flour if you need to, but I didn’t really need any extra. The more elastic and sticky the easier it is to work with. Knead the dough a bit and form it into a long roll which you have to cut into 12 pieces. Now you can make just plain round rolls, they will be just as good, but I wanted to get a little fancier so I rolled each piece into a long rope, about 15 inches long. Make a knot with the rope of dough, then take one end that comes from underneath and roll it over and press it in the middle, and the other end fold it under and pinch it in the middle. Repeat with remaining pieces.
Preheat oven to 350 F degrees.
Let them sit for a few more minutes, so they rise a bit more, then brush them with the egg wash and sprinkle with sesame seeds or sugar.
Bake at 350 F degrees for about 25 to 30 minutes.
Thanks for stopping by.  Have a great day and Remember to Find the Time to DO ALL the Things YOU Love.
Donna

Butterhorn Rolls

I made these for Thanksgiving this year.  I was searching and searching for a new recipe that was exceptional. Well these came very close and for sure I will make them again.  They are light, airy and have a wonderful flavor.  I only made 1/2 the recipe because I didn't need that many, but if you're making for a large crowd this would be the roll to make.  Of course you don't have to shape them into a crescent shape.  They do rise really well so I guess if you wanted to make like sandwich rolls these would be great.
adapted from here

                                                                                                    

                                                                                                                                                                                                               

Butter-horn Recipe

2 cups milk, scalded
2 packages yeast -dissolved in 1/4 cup warm water (This would be for traditional yeast. Since I use instant yeast, I do not proof the yeast first.)
1 cup butter (oil and shortening are also options)
1 cup sugar
2 tsp salt
6 beaten eggs
9 cups flour

Directions:
Soften the active dry yeast in warm water.
Combine hot milk, butter, sugar and salt: cool to lukewarm.
Add 1 cup of the flour.
Add yeast mixture and eggs. Beat well.
Stir in remaining flour or enough to make a very soft dough.
Turn out on lightly floured surface, and knead lightly 5 to 8 minutes.
Place dough in bowl and let rise until double – about 1-2 hours (but will vary based on home temp).
Divide into 6 equal parts. Roll each part on lightly floured board to a 9 inch circle.  Personal note, don't make them too big or you will have a very large roll, because they rise great.  And after making these they are great as a sandwich spare roll.  So you could try making them in other shapes.
Brush with melted butter.
Cut each circle into 12 wedges (like a pizza): roll each wedge, starting with wide end and rolling to point.
Thanks for taking the time to stop by, have a wonderful day and Remember to Find the Time to DO ALL the things YOU Love.
Donna

1 hour Pineapple-cream cheese and almond rolls

 These are soooooooooooooooo yummy and you could make them with any filling you like.  I don't always like to do the traditional things so try different types of fruit.  I've also made this one with orange puree and it's also very good.
You could do just a plain cinnamon/sugar and nuts if you want.  I don't usually make the entire recipe because it makes 23 HUGE rolls, but if you have a crowd or Christmas morning want a nice warm treat this would be the thing to make.  Sure hope you give them a try you won't be disappointed,  trust me.

Directions and Ingredients:
Mix and let sit for 15 minutes:

3 1/2 cup warm water

3/4 cup sugar

1/2 cup oil

6 TBL. yeast (4 1/2 Saf-Instant)



Then add:

1 TBL salt

3 eggs

10 1/2 cup flour



Mix together for 10 minutes, then sit for 10 minutes. Oil cupboard, dump out dough. Divide in half. Roll one half out into rectangle. Spread with ¼ c. melted butter and then with cinnamon-sugar mixture. Roll up tight, but not too tight. Divide into 12 rolls and place on greased cookie sheet. Repeat with other half of dough. Let rise. Bake for 12-15 minutes at 400.

Filling
Fresh pineapple slices (about 3 ) cut up
1/3 cup brown sugar
5 oz soft cream cheese
1/4 cup melted butter
1/2 cup almonds (chopped)
Spread the melted butter over the rolled out dough, spread the cream cheese on top, then sprinkle brown sugar on top (don't use all ) then cover with the pineapple slices and then almonds.  Roll up tight.  Cut into 12 slices. and place in either a 9x13 pan or two 9 inch cake pans.  Butter the bottom of the pans and sides and then sprinkle brown sugar on the bottom before places rolls in.
Let rise in a warm place.

Hope you're having a stress free holiday season.  Thanks for taking time to stop by, have a wonderful day and Remember to Find the Time to Do All the Things you love.
Donna 

Pretzel Brats or Dogs

Ever have those times where you just crave certain foods.  Well the pretzel has been mine.  These are really good and a dish kids would love.  I will be making pretzel rolls very soon.  This is a time consuming recipe so be sure to give yourself time.  They are well worth the time and effort.

Pretzel Dogs
pretzels adapted from Alton Brown, method via Fake Ginger (originally from A Dash of Sass)
Printable
Dough
4 1/2 cups all-purpose flour
1 tablespoon sugar
2 teaspoons kosher salt
12 1/4 teaspoons instant yeast (1 packet)
1 1/2 cups warm water (about 110 F)
4 tablespoons unsalted butter, melted

10 cups water
2/3 cup baking soda
8 hot dogs, halved
1 large egg yolk beaten with 1 tablespoon water (for egg wash)
pretzel salt or coarse salt

 Directions:
Add the flour, sugar, salt, yeast, water, and butter to the bowl of a stand mixer fitted with the dough hook. Mix on low speed until the dough comes into a rough ball. Knead on low speed for about 5 minutes, or until the dough is smooth and elastic (it should pull away from the sides of the bowl). Transfer the dough to a large bowl that's been sprayed with nonstick cooking spray. Cover the bowl with plastic wrap and let the dough rise for about 50 minutes, or until the dough has doubled in size.

Preheat oven to 450 F. Line 2 baking sheets with parchment paper.

Combine the 10 cups of water and the baking soda in a large stockpot or roasting pan and bring to a boil.

Meanwhile, turn the dough out onto your work surface. Divide it into 16 equal pieces. Working with one piece at a time, roll the dough into approximately a 12-inch rope. Wrap the rope around one halved brat or hot dog - be sure to pinch the ends very well to seal (to reduce the likelihood that the dough unravels when you boil in the next step). Repeat with the remaining pieces of dough until you've wrapped all of the dogs.  Ok after making some of these I decided that if I pressed the dough out a bit then put the 1/2 brat in the middle and then pulled it up and wrapped it around it and pinched the ends it's worked really well and no fear of them unraveling. 

One at a time, boil the pretzel dogs in the baking soda/water mixture for 30 seconds, transferring them to a wire rack afterward using a slotted spoon or spider strainer. Repeat with all 16 pretzel dogs. Transfer the dogs to the parchment-lined baking sheets. Brush them with the egg wash and sprinkle with the pretzel salt.

Bake for about 15 minutes, or until the pretzels are golden brown. Transfer to a wire rack to cool for a few minutes before serving. Serve with mustard or your favorite dipping sauce.
Makes 16 pretzel dogs

These are wonderful and I will make the over and over.  Next time I will try them using hot dogs.  The family loved them too.
Thanks for taking time from your busy day to stop by.  Drop me a note and let me know what you think.  Have a great day and Remember to Find the Time To DO ALL the things YOU love.
Donna

Raspberry-swirl sweet rolls

I made these the other night for our dinner dessert.  The pork dish I made I will post soon.  Hope you try these, they would be wonderful in the morning I'm sure.  Sweets like these are just down right good anytime.  Don't ya think??  :)
Raspberry-swirl sweet rolls
Adapted from Food and Wine

Printable:
Dough:
1 cup  lukewarm whole milk
2/3 cup  granulated sugar
1 ½ tablespoons active dry yeast
½ cup  unsalted butter, softened
2 large eggs
1 teaspoon finely grated lemon zest
¼ teaspoon salt
4 ¼ cups  all-purpose flour, plus more for dusting

Filling:
One 10-ounce package  (Individually Quick Frozen) raspberries, not thawed
¼ cup + 2 tablespoons  granulated sugar
1 teaspoon cornstarch

Icing:
¾ cup  confectioners' sugar, sifted
6 oz cream cheese, soft

1 ½ - 2 tablespoons milk
2 TBL raspberries

Dough: pour the warm milk into the bowl of a standing electric mixer fitted with the dough hook and stir in the sugar and yeast. Let stand until the yeast is foamy, about 5 minutes. Add the softened butter, eggs, lemon zest and salt. Add the flour and beat at medium speed until a soft dough forms, about 3 minutes, then continue beating until the dough is soft and supple, about 10 minutes longer.
Scrape the dough out onto a lightly floured surface and knead it with your hands 2 or 3 times. Form the dough into a ball and transfer it to a lightly buttered bowl. Cover the dough with plastic wrap and let stand in a warm place until doubled in bulk, 1 to 2 hours.
Line the bottom of a 13x9in baking pan with parchment paper, allowing the paper to extend up the short sides. Butter the paper and sides of the pan. Turn the dough out onto a lightly floured work surface and, using a rolling pin, roll it into a 10x24in rectangle.
In a medium bowl, toss the frozen raspberries with the sugar and cornstarch. Spread the raspberry filling evenly over the dough. Tightly roll up the dough to form a 24in long log. Working quickly, cut the log into quarters. Cut each quarter into 4 slices and arrange them in the baking pan, cut sides up. Scrape any berries and juice from the work surface into the baking pan between the rolls. Cover the rolls and let them rise in a warm place until they are puffy and have filled the baking pan, about 2 hours.
Preheat the oven to 425°F. Bake the rolls for about 25 minutes, until they are golden and the berries are bubbling. Transfer the pan to a rack to cool for 30 minutes.

 Above not iced yet!
In a small bowl, whisk the confectioners' sugar, cream cheese and milk until the glaze is thick and spreadable.  I used my electric mixer.
Invert the rolls onto the rack and peel off the parchment paper. Invert the rolls onto a platter. Dollop icinge over each roll and spread with an offset spatula. Serve warm or at room temperature.  YUM YUM YUM

If rolls seem to be getting dark to soon turn temperature down a bit.
Makes  approximately 16

These are really delicious.  So many options by just changing the fruit.
May try blueberry next.  Sounds good huh?

Thanks for stopping by, have a great day and Remember to Find the Time to Do all the things YOU love.
Donna

Orange Yeast Bread

 

 

One of my friends is able to get fresh eggs often and so he calls or texts me to see if I would like some. We have decided to do a barter system, he brings me eggs and I make him food. Good trade I'd say. So this week he wanted a yeast bread with the flavor of orange. Now I've made orange bread (like banana bread ) but never a yeast bread. So searching I went and I found a decent recipe. So of course I had to change some things. This is what I came up with. Sure hope you try this one because it sure is good toasted with some butter and orange marmalade. Oh I also made him some Italian loaves, because he brought me 4 doz. Eggs.

Orange Yeast Bread

This recipe results in a wonderful loaf full of the flavor and scent of oranges, which comes from the whole orange. I adapted this from this recipe from King’s Daughters Society of Duluth, Minnesota

In: King’s Daughters Cook Book, 1916—USA

Ingredients:

4 cups AP flour

1-1/4 tsp active dry yeast

1/4 cup of warm water

2 large oranges (whole) pureed in blender

1 tsp salt

2 TBL sugar

1 large egg yolk

2 tbsp butter, softened

1 large egg white (to glaze)

Mix the yeast in the warm water and set aside for about 10 minutes.

In a blender put some water and the cut up oranges (peel and all)mixer bowl pour 1 cup of orange puree, egg yolk, sugar and flour, mixing on low speed for about 1-2 minutes. Add the yeast and mix for a few more minutes, then add the salt. Mix a little longer, at low speed, and then add the butter. Mix until the butter is well incorporated and the dough is smooth and well developed. You might need extra orange puree, depending on how your flour absorbs liquids. I needed 1/4 cup extra juice.

Let the dough rest in a lightly greased covered bowl, until double in bulk. Then shape and baked in two bread pans (9 x 5-inch pans). You could also make this into a braid or the shape of Italian loaves.

Cover the loaves with a kitchen towel and let rise until double. Brush gently with the egg white lightly beaten with 1 tbsp water.

Bake in a preheated oven (350°F) for about 45 minutes or 1 hour, depending on the size, until the crust is a deep golden brown. Cool the bread(s) on a rack.
Let complete cool, if you can. Slice and enjoy.
Thanks for taking time to stop by, have a wonderful weekend and Remember to Find the Time to Do ALL the things you love.
Donna

Cinnamon Rolls (overnight)

My oldest grandson came home this past weekend with three of his friends. He is a Marine and stationed currently in MO. about 4 hours from home. This was a long weekend for them so they were permitted to leave base. I made these cinnamon rolls for Sunday Morning so they could have a yummy treat, and BOY were they awesome. I made two different types, one tray with just the cinnamon and brown sugar inside and then made some with cinnamon, brown sugar, raisins and walnuts. The ones posted are the one with the raisin and the nuts. I also made a cream cheese glaze to put on top. These were Just HEAVENLY. I really like this recipe because you can make them and put them in the refrigerator until the next day and have wonderful warm yummies in the morning. I had made these while I was at my son's for Christmas.
This recipe is from www.Allrecipes.com
Printable
Ingredients:

Ingredients

1 cup milk
1/3 cup butter
1 (.25 ounce) package active dry yeast
1/2 cup white sugar
4 1/2 cups all-purpose flour
1 teaspoon salt
3 eggs

FILLING:
3/4 cup brown sugar
1 tablespoon ground cinnamon
1/2 cup raisins
1/4 + cup walnuts or pecans (put on as much as you want)\

Glaze:
4 oz. soft cream cheese
1 cup confectionery sugar
1/2 tsp. vanilla

Directions

Heat the milk in a small saucepan or microwave until it bubbles . Add the butter and stir until melted; let cool until lukewarm.

In a large mixing bowl, dissolve the yeast in the milk mixture. Add the sugar, 3 cups of flour, salt and eggs; stir well to combine. Add the remaining flour, 1/2 cup at a time, stirring well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 8 minutes or just finish it in your Mixer with dough hook. ( I hardly ever knead anything by hand anymore.....love, love, love my KA.

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

Deflate the dough and turn it out onto a lightly floured surface and roll into a 10x 14 inch rectangle. Lightly brush the far edge with water or melted butter. In a small bowl combine the cinnamon and 3/4 cup brown sugar and sprinkle over the rectangles. Then sprinkle the raisins and chopped nuts over the dough. Roll up the dough into a log and seal the seam.

Cut the dough into 12 equal pieces; place the pieces in a greased 9x13 inch baking pan, or 12 inch deep dish pizza pan. Cover with plastic wrap and place in the refrigerator to rise overnight.

The next morning, preheat oven to 375 degrees F

(190 degrees C). Take the rolls out of the refrigerator and let stand at room temperature for 30 minutes.

Bake the rolls for 25 to 30 minutes or until golden. Meanwhile, combine the cream cheese, butter and vanilla, mix until creamy with electric mixer. Spread on warm rolls. Enjoy

This is them just out of the oven and unglazed.

And one more shot.

Thanks for stopping by. Have a wonderful day and Remember to find the time to DO all the things you love.
Donna

Spudnut Doughnuts

I saw this recipe last year sometime when I first started to blog.  It's from Coleen's site, again if you have not visited her site try to take the time to she has some wonderful recipes.
It was a beautiful day here in Kansas,  just maybe Spring is on the way.  I prepared the dough and then went outside to rake leaves.  Oh how I hate doing that chore.  Hate it, hate it....but I wanted to get some of the flowerbeds ready.  *sigh*  I spent about an hour and a half  outside so when I came in the dough was ready to roll and cut and then leave to rise again.  NO I didn't go back outside.  I think the next time I make these I will leave out the lemon extract, to me it was not the flavor I wanted.
Also the glaze I used was a bit sweet so will try something else for that too.  I put plain white sugar on some, powdered sugar on some and some with chocolate ganache.  The doughnut holes I filled with raspberry jam and then topped them with all the same toppings.

2 pkgs. Dry yeast
1/2 cup warm water
1 cup sugar
3/4 cup shortening (do not use butter)
1 - 1/2 cups cold instant mashed potatoes (I used leftover real mashed potatoes)
3 eggs well beaten
2 cups scalded milk (cooled to Luke warm)
1 tablespoon salt
1 tablespoon lemon extract
6 to 8 cups all purpose flour

Dissolve the yeast in the warm water and set aside. Cream the sugar and shortening and beat in the cold potatoes, eggs, cooled milk, yeast water, salt and lemon extract. Gradually add the flour to make a soft dough, knead well. The dough will be quite sticky.

Cover dough with plastic and let it raise in a warm place until doubled in size  about an hour to hour and a half). After an hour or so, pull dough out of bowl and onto the counter.  (dust hands with flour)  Sprinkle with flour and knead it a little to get most of the air out of it.  If dough seems really sticky,  just flour your work surface.   Roll the dough out to a half inch thickness.  Cut with well-floured cutter. 

Spray a piece of parchment paper (or waxed paper) with a little vegetable spray and then wipe it down with a paper towel.  Cut the paper into squares and put a cut out doughnut on each square.  This will help you when it is time to transfer the raised donuts from the counter to the hot oil.  Let the doughnuts raise until they get nice and puffy, then  Deep fry the donuts in 375 degree vegetable oil until they are deep golden . Only fry two or three donuts at a time.  Drain on paper towels. Glaze while still warm 

SIMPLE SUGAR GLAZE

1/3 cup melted butter

2 cups powdered sugar

1 teaspoon vanilla extract

¼ teaspoon almond extract

4 tablespoons hot water 

Mix everything together (starting with 3 tablespoons hot water, then adding the last tablespoon if you need it).

Doughnuts ready to rise:

The different types and the filled doughnut hole

And one almost devoured.  :)

Thanks for taking the time to stop by.  Have a wonderful day and Remember to Find the Time to do ALL the things YOU love.
Donna

Apple coffee cake

This is another recipe I made from Coleen's site.  It sure is good and not very difficult.  Give it a try.  I didn't follow her recipe for the apples I just kind of winged my own.

 Make the apple filling first so it can cool. In a large frying pan, melt 1/3 cup of butter and saute five apples (peeled, cored and sliced) apples over medium heat  almost tender. Stir in 3/4 cup white sugar 1 tsp of cinnamon.  I also added some white wine about 1/4 cup and cooked until it reduced and sauce had thickened a bit.  Set aside to cool.

For the dough, put the following in your stand mixer:

2 1/2 cups all purpose flour4 tablespoons sugar
1/2 teaspoon salt
1 heaping tablespoon yeast

Whisk the above ingredients together to mix well.

In a small bowl, whisk the following ingredients together and then add them to the dry mixture.
1/3 cup melted (but not hot) butter1 egg
3/4 cup hot tap water
Knead the dough with your machine, on medium speed, for three minutes. If it seems too dry, add an extra tablespoon of water. After three minutes, scrape down the sides of the bowl (dough will be very soft and sticky), cover and let it sit for 20 minutes.
After 20 minutes, divide dough in half (makes 2 coffee cakes) and roll each half out on floured surface to a 12x14 rectangle. Place each rectangle on its own parchment lined cookie sheet. Put apple filling down the center and then cut the sides with strips to make a crisscross.

Fold the little strips back over the apple filling (no need to pinch it, just lay them over). Cover each coffee cake with plastic wrap and refrigerate for two hours. After two hours, take out of fridge and let it sit at room temperature for 30 minutes. After 30 minutes, top each coffee cake with
 struesel topping (which is made with 3/4 cup sliced almonds + 6 tablespoons all purpose flour + 1/4 cup powdered sugar + 3 tablespoons butter + 1/4 teaspoon cinnamon - cut butter into dry ingredients until fine crumbs).

Bake at 375 for 15 minutes, then turn heat down to 350 for another 15 minutes. Remove from oven and place on cooling rack. Drizzle simple vanilla glaze over the top and decorate with more sliced almonds.

Printable Recipe

My daughter also made this recipe and made one with apples and one with Peach (for me)  I love peach desserts.

 

Thanks for stopping by, have a wonderful day and Remember to Find the Time to do all the Things YOU love.

Donna