Dinner Rolls Your Way
April 26, 2011
What You Need:
2 tsp sugar
2 1/4 tsp dry yeast
12 oz. milk warmed to 100 to 110 degrees
4 C of whole white-wheat flour, divided
1 large egg, slightly beaten
1 tsp salt
1/2 tsp cornmeal
2 tbsp butter, melted and cooled to room temperature
How to Make It:
Place the sugar and the yeast into the warm milk and stir until both are completely dissolved.
Let the mixture stand for 5 minutes.
Pour 3 C of the flour and the egg into the milk mixture and stir until the mixture is smooth.
Let the mixture stand for 15 minutes
Add 3/4 C of the remaining flour and the salt and mix until a soft dough forms.
Turn the dough out onto a lightly flour surface.
Knead the dough 8 minutes or until smooth and elastic, adding flour 1 tbsp at time so the dough doesn’t stick to your hands.
Coat a large bowl on the inside from top to bottom with a non stick cooking spray.
Place the dough into the bowl and turn to coat with the spray.
Cover and place in a warm area free from drafts and let rise for 30 minutes or until doubled.
Punch the dough down, recover and let the dough rest for 5 minutes.
Remove the dough and divide it into 16 pieces.
Work with 1 piece at a time returning the remaining pieces to bowl, covered to keep them from drying out.
Form the piece into the shape you prefer, such as a ball for a roll, twisted for a twist, a knot or a cloverleaf.
Continue with each piece until all the pieces have been shaped.
Sprinkle a baking sheet with the cornmeal and place the dough shapes onto the sheet.
Lightly spray each dough piece with the cooking spray then cover with plastic wrap.
Let the dough rise again until doubled in size.
Allow the oven to preheat to 400 degrees.
Brush the top of each roll with the melted butter.
Bake the rolls 20 minutes or until they sound hollow when slightly tapped on top and the tops are a golden brown.
Place on wire racks to cool.
Makes 16 rolls
To make plain rolls just form the dough pieces into balls. To make twists, shape the dough into an 18 inch rope; fold in the middle so the ends meet and holding both ends gently twist. To make knots, shape each dough portion into an 8 inch rope, tie the rope into a single knot and tuck the top end of the rope under the bottom of the knot. To make a cloverleaf, cut each dough piece into 3 equal size pieces and from them into balls. Place the 3 balls in a triangle on the baking being sure they touch each other so they can bake together. All purpose flour may be used in place of the whole white-wheat flour if you prefer.
Nutritional Information: (approximate values per roll)
Calories 151; Fat 2g; Saturated Fat 1g; Carbohydrates 27g; Protein 5g; Fiber 1g;
Cholesterol 18 mg; Sodium 187 mg
Cranberry Orange Fruit Salad
April 26, 2011
[#2: Edit Options>MightyAdsense>Adsense Code]
What You Need:
2 (.6 oz.) pkgs. Sugar fee cherry gelatin
2 C boiling water
1 (12 oz.) pkg. fresh cranberries
1 apple, peeled, cored and chopped
1 orange, peeled, seeded and chopped
1 (1 in.) piece of orange peel
1 (20 oz.) can crushed unsweetened pineapple with juice
How to Make It:
Place the gelatin into a mixing bowl.
Add the boiling water and stir until the gelatin is dissolved.
Add the cranberries, apple, orange, orange peel and pineapple with the juice.
Stir until all the ingredients are blended together well and allow the mixture to cool slightly.
Place the gelatin mixture in batches into the blender and blend until coarsely chopped.
Transfer the mixture to a 13X9 pan.
Refrigerate 3 hours or until firm.
Makes 16 servings
This cool colorful gelatin salad is appealing to look at and it heaven to the taste buds. Fruit is a necessary part of a healthy diet and this salad has it all. Frozen cranberries may be used in place of the fresh cranberries if you wish. Turn this delightful dish into a dessert by topping it with your favorite light whipped topping.
Preparation Time: approximately 15 minutes
Chilling Time: approximately 3 hours
Total Time: approximately 3 hours 15 minutes
Nutritional Information: (approximate values per serving)
Calories 47; Fat 1g; Saturated Fat 0g; Carbohydrates 11g; Protein 2g; Fiber 0g;
Cholesterol 0 mg; Sodium 46 mg
Orange Honey Butter Claws
September 27, 2010
[#3: Edit Options>MightyAdsense>Adsense Code]
Orange Honey Butter Claws
What You Need:
1 C milk at room temperature
1 egg
1/3 C + 1 tbsp butter at room temperature
3/4 tsp salt
3 tbsp sugar
3 1/2 C of bread flour
3/4 tsp yeast
2 tbsp honey
1 tsp orange zest, grated
How to Make It:
Place the milk, egg, 1 tbsp of butter, salt, sugar, bread flour and yeast into the baking pan.
Lock the pan into the bread machine and select the dough cycle.
When the cycle is complete remove the dough and place on a lightly floured surface.
Cover the dough with a bowl and let the dough rest for 15 minutes.
Fill a deep fryer with oil and heat to 350 degrees.
Divide the dough into 10 equal size pieces.
Gently stretch the dough over your fingertips to form a 6 by 8 inch oval.
Deep fry each oval of dough for 35 seconds, holding the dough under the oil and turning once, until the dough is a light golden brown.
Remove the dough and drain on paper towel well.
In a small bowl cream the remaining butter, honey and orange zest together well.
Spread the butter on top of each warm claw before serving.
Makes 10 claws
By stretching the dough over your fingertips the edges will remain slightly thicker giving your finished product that bear claw look. Use any of your favorite topping such as flavored cream cheese, cinnamon sugar, jellies or jams.
