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

Pretzel Rolls and Sticks YUM~

These are one of those things I crave now and again.  To me it's like being back on the East coast and going to the Mall.  These are not like Auntie Annie's all slathered in butter.  Nope just a nice crunch, with salt and a soft center.  Again YUM!  I remember as a kid being able to get them at one of the 5 n 10 cent stores...for the life I mean I can't remember the name of the one store in the mall that had them, think it started with a K (no not Kmart).  But you could also get them at one of places in the food court.  Many people dip them in mustard or cheese but me I like them plain.  The night I made these I made a burger and ate it on one of the rolls  Another YUM!  I've posted a picture of it in this post.   Wow doesn't it look just yummy, wish I had a tomato to put on it.  But it was good anyway.  It's at the end of the post.  Also would like to note that is you pop these in the toaster oven for about 5 minutes they come back to life.
Printable

Ingredients: 2 3/4 cups bread flour 2 1/4 teaspoons instant yeast 1 teaspoon salt 1 teaspoon sugar 1 cup plus 2 tablespoons hot water (about 125-130 F) Cornmeal8 cups water 1/4 cup baking soda 2 tablespoons sugar 1 egg white, beaten until foamy (for glaze) Coarse salt Add the bread flour, yeast, salt, and sugar to the bowl of your food processor.  Pulse a few times to combine. With the machine running, slowly add the hot water through the feed tube (you might not need all of the water - add enough to form a smooth cohesive dough). Knead the dough by allowing the food processor to run for 1 minute - the dough should be smooth and elastic. Spray a large bowl with nonstick cooking spray. Form the dough into a rough ball then add to the bowl. Cover the bowl with plastic wrap and let the dough rise for about 35 minutes, or until doubled in volume. Turn the dough out onto a lightly floured work surface. Press down and knead lightly into a ball. Divide the dough into 8 equal pieces. Shape each piece of dough into a ball and transfer to a parchment-lined baking sheet. Flatten the ball just slightly, then use a pair of scissors (a knife would probably work too) to cut an "x" shape into the top. Repeat with remaining pieces of dough. Cover the baking sheet with a towel and let the dough balls rise for 20 minutes, or until nearly doubled in volume. Meanwhile, preheat oven to 375 F. Spray a baking sheet with nonstick cooking spray and sprinkle generously with cornmeal. Add the water to a large saucepan and bring to a boil. Carefully add the baking soda and sugar (the mixture will bubble up). Place half of the rolls in the water and cook them for 30 seconds per side. Use a spider (or slotted spoon) to transfer them to the prepared baking sheet. Repeat withe the remaining 4 rolls. ***Will make more or less depending on the size you make them.****  You can also roll like a rope and then twist them so you have a fat stick. Brush the rolls with the egg white glaze then sprinkle them generously with coarse salt. Bake for about 25 minutes, or until deep golden brown. Transfer the baking sheet to a wire rack and let the rolls cool for at least 10 minutes before serving.  **if  you can wait*** Hopefully this will hold me for a bit.  I shared this recipe also when I made them filled with hot dogs and bratwurst...remember? Thanks for stopping 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

Cheddar Basil Whole Wheat Buns

I made these the other night for dinner.  My daughter likes to have most of her bread made with whole wheat (healthier you know!)  I didn't want to make the old usual plain ones so thought I'd add some cheddar and basil  Great combination in all sorts of foods.  These are light with a slight crust.  They are worth the time to make.  You and your family will love them.  So please give them a try.

printable
Ingredients:
2 Pkgs rapid rise or instant yeast
1 3/4 cup warm water 115-125
2 TBL sugar
2 1/2 tsp salt
2 1/2 cups AP flour
2 1/2 cups whole what flour
1 cup shredded cheddar cheese
2 TBL basil (fresh or dried) if fresh finely chopped
2 TBL vegetable oil
In the large bowl of mixer, place yeast, sugar, salt and two cups of flour. (I used 1 cup AP flour 1 cup bread flour) Mix to blend and add the 130 degree F water and oil. Mix on medium speed with regular beater for 3 minutes.  Add cheese and basil, insert dough hook and beat for another 6:30 minutes, adding flour as needed to keep dough from being sticky.
Place dough on a floured board, cover with a cloth, and let rest for 10 minutes. Punch down dough and form into rolls.  With a sharp serrated knife cut a slit on the top of each roll.  Place rolls  on a greased pan or parchment lined, cover and let rise in a warm place for 30-45 minutes.
Preheat oven to 375 degrees F.
Before placing rolls in oven, brush tops with egg whites  Place loaves in oven, with a spray mister mist oven and bake for approximately 25 minutes. Remove to a wire rack to cool.  Enjoy

Thanks for stopping by, have a great week and Remember to Find the Time to Do All the Things YOU Love.
Donna

German Chocolate cake with Coconut Pecan frosting

I made this cake back in September for my daughter.  Every year on birthdays we celebrate either by going out to eat or cooking favorite meals.  Usually my daughter wants me to make her Corned Beef and Cabbage and some sort of cake.  Well this year this is what she wanted.  I had never made one before but I must say it came out really good.  So if you like German Chocolate Cake you must give this a try.  I found it here,   I made the little happy birthday sign on my Eclips cutting machine.
Ingredients

 Cake

1 (4 ounce) packages sweet dark chocolate
1/2 cup water
2 cups flour
1 teaspoon baking soda
1/4 teaspoon salt
1 cup butter, softened
2 cups sugar
4 eggs, separated
1 cup buttermilk

 Frosting

1 (12 ounce) cans evaporated milk
1 1/2 cups sugar
3/4 cup butter
4 egg yolks, slightly beaten
1 1/2 teaspoons vanilla extract
1 (7 ounce) packages shredded coconut ( about 2-2/3 cups)
1 1/2 cups chopped pecans
1 teaspoon vanilla extract

Directions

Grease and flour the bottoms of 3 (9") round cake pans, and line with wax paper.
Melt the chocolate and water in bowl over simmering water. (I don't have a double boiler!).
Stir until chocolate is completely melted.
Sift flour, baking soda and salt; set aside.
Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy.
Add egg yolks, 1 at a time, beating well after each addition.
Stir in chocolate and vanilla.

Add flour mixture alternately with buttermilk, beating well after each addition.
Beat egg whites with electric mixer on high speed until stiff peaks form.
Fold into your batter.
Pour evenly into prepared pans.
Bake at 350°F for 30 minutes (or until toothpick inserted in centers comes out clean).
Immediately run spatula between cakes and sides of pans.
Cool 15 minutes; remove from pans.
Remove wax paper and cool completely on wire racks.
For the frosting:.
Place milk, sugar, butter, egg yolks and vanilla in large saucepan.
Stirring constantly, cook on medium heat 12 minutes or until thickened and golden brown.
Remove from heat.
Stir in coconut and pecans.
Cool to room temperature and of spreading consistency.
Spread the coconut-pecan between each of the layers, and then over top and sides of whole cake.

Thanks for taking time from your day to stop by.  Have a great day and Remember to Find the Time to Do all the Things YOU love.
Donna

Cornbread Stuffed Pork Roast

Wow is this YUMMY,  Not a difficult recipe and a great twist on the usual Pork Roast (boneless).  I always buy the boneless pork roast when they are on sale and right now I have so many in the freezer I need to start cooking them.  The other day I used part of one for making pork fried rice and also pork spring rolls.  You could also cut them into boneless chops.  This is a very inexpensive way to get those great boneless chops but much cheaper.  Ok on to the recipe.

Stuffing:
1 small package of corn bread stuffing mix
1 medium carrot, shredded
1 stalk celery, chopped
1/2 medium onion, diced
1 clove garlic, minced
2 TBL butter
1 egg
1/2 can of chicken broth (or water)
1-2 TBL fresh chopped sage
1 1/2 tsp thyme
salt and pepper

3-5 lb boneless pork roast

Directions:  Preheat oven 350
In a large skillet, melt the butter, add the onion let cook for about 1 minute, add the garlic stir a couple of time, add the celery cook a minute or so.  Add the cornbread mix, carrots, egg, sage and thyme.  Salt and pepper.  Cook until mixture all comes together.  About 10 minutes.
Take roast and butterfly open, fill with stuffing and then roll back up and tie with butchers twine,  Salt and pepper outside.  Place in roasting pan and cook for about 1 1/2 hours.  Internal temperature should be 160 , let rest (covered) for 10 minutes before carving so juices can redistribute meat.  Slice and enjoy.

Thanks for stopping by,  hope you try this it's worth the work.  Have a great day and Remember to Find the Time to Do all the Things YOU Love.
Donna