Sweet Dinner Rolls! (UMMMMMMM)

SWEET DINNER ROLLS

First & Foremost I want to say that making Bread is my latest most favorite thing to do. I cannot believe how easy I have found it and what amazing bread I have created right in my own kitchen with my fancy KitchenAid mixer. I have been making FRESH, HOT out of the oven rolls for the last few weeks for dinner - Most nights - Yes, I can be obsessive!

After trying many different types and ingredients I have found this one works the best.

1. Warm 1/2 Cup of 1% milk in the microwave and add 1 pkg of fast acting yeast (1 TBSP) and a pinch of sugar - Let sit for about 10 minutes. It should start to froth. If no frothing - try again at this point. MILK should not be boiling JUST WARM.
   
2. In the meantime - in your KitchenAid bowl - mix: 1/2 Cup of hot water, 1/3 cup softened butter (yes real butter), 1/3 cup White Sugar, Pinch of Salt, Beat an egg and mix (make sure water is not so hot that it cooks the egg!)
3. Measure out 3 & 3/4 cups of white flour (You may need a little more but start with this)
4. Add Flour to KitchenAid Bowl and mix a few times to incorporate all
5. ADD the YEAST / MILK mixture
6. USE THE DOUGH Beater and place the bowl in the KitchenAid Stand. On setting 1 or 2 mix for up to 10 minutes. You will know when ready as dough gets a shine on it.
7. GREASE a bowl with butter. Take out dough and form a ball. Roll Dough in butter in bowl so not to stick.
8. LET SIT in a warm place covered for 1 to 1& 1/2 hours. It should double in size.
9. When ready - turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into a 12 inch circle, spread with melted butter. Cut each circle into 8 wedges. Roll Wedges from SMALL end to large end and turn under edges. Place on ungreased cookie sheet. Cover & let rise for another 45 minutes.
10. PRE-HEAT over to 400.
11. BRUSH rolls very carefully with melted butter. (at this point you can sprinkle parmason cheese overtop too)
12. BAKE in pre-heated over for 10 to 15 minutes until golden.

ENJOY - Serve Warm with lots of Butter!!!!!


Thank you for stopping in.

Let me know if you tried them....

Any questions you may reach me at:
vjreynolds@shaw.ca

ONION SALAD (Great for a Potluck Event) {Make the Night Before}

1) - Slice Very thinly - Regular or Sweet Onions - Enough to fill up a casserole dish

2) - COMBINE - 1 CUP White Vinegar and 1 CUP White Sugar. Place in pot and heat to Di solve Sugar - DO NOT BRING TO BOIL.
3) - POUR OVER ONIONS. COVER WITH SARAN WRAP and place in Fridge. Place something Heavy on top of saran wrap to keep the onions under the liquid. Onions will absorb the liquid over night.
4) NEXT DAY - Drain off the liquid (DO NOT RINSE)

5) MIX 1/2 CUP of Light Mayonnaise & 1/2 CUP of Light Sour Cream

6) TOSS onions in Mixture

7) Sprinkle Celery Seeds on top

8) Put back in Fridge for a few hours.

9) Serve at room Temperature

UMMMMMM Delicious

THIS is my moms secret recipe she takes to church lunches or potluck dinners. She NEVER gives out the recipe as it is so easy to make and everyone goes crazy over it.

I made it for our guests and they all enjoyed it too.


Thank you for stopping in.
Enjoy!

EASY RASPBERRY YOGURT CAKE

EASY RASPBERRY YOGURT CAKE:

Makes one 9x5 loaf

3/4 cup Butter (Softened)
1 & 1/4 cups sugar (brown or white)
3 Eggs
1 tsp Almond Extract
1/2 cup Raspberry Yogurt
1/2 cup milk
1 cup fresh or frozen raspberries
2 cups flour
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt (optional - if salted butter omit extra salt)

Top with vanilla ice-cream and additional raspberries

1. Heat Oven to 350 Degrees
2. Place Butter and Sugar in a large bowl and use an electric mixer to cream until light & fluffy, 1 to 2 minutes. (I also do this by hand if the butter is extremely soft - lots of arm muscle power)
3. Add Eggs, Yogurt, Milk, Almond Extract and beat 1 minute
4. Add Flour, Baking Powder, Baking Soda, and Salt and mix well
5. Pour batter into a greased 9" x 5" loaf pan and place on a cookie sheet in case over spill.
6. Bake for 50 to 60 minutes or until a toothpick inserted near the center comes out clean.
7. Let cool on a wire rack for 10 to 15 minutes and then carefully remove cake from pan
8. Serve warm and top with Vanilla Ice-cream and additional Raspberries.
9. ENJOY!
10. IF you have any left - Cake will keep at room temperature for 3 days or can be Frozen.
    

Thank you for stopping in and Enjoy!

Orange Coffee Cake

ORANGE COFFEE CAKE

INGREDIENTS:
2 Cups All-Purpose flour
1/2 Cup sugar
2 tsp baking powder
1 tsp salt
1 egg
3/4 cup orange juice
1/3 cup vegetable oil
1/4 cup milk
1 TBSP grated orange peel

STREUSEL TOPPING:
1/4 cup brown sugar
1/4 cup all-purpose flour
2 TBSP cold butter or margarine
Cinnamon, nutmeg, mace (if wanted) - to taste

DIRECTIONS:
In a bowl, combine the dry ingredients. combine egg, orange juice, oil, milk and orange peel; add to the dry ingredients just until combined. pour into a greased 10-in pie plate. For topping, combine brown sugar, flour & spices in a bowl; cut in butter until crumbly. Sprinkle over batter. Bake at 350' degrees F for 30-35 minutes or until a toothpick inserted near the center comes out clean.

" I love to make this extremely quick breakfast treat because I don't have to do it in my big mix master - I can do it by hand with a whisk. The cake's mild orange flavor is complemented by the tasty streusel topping".

Thank you for stopping in.
Enjoy!

Raspberry Cream Muffins

Raspberry Cream Muffins

These versatile muffins make for great breakfast fare, but also work for luncheons,
snacks and afternoon teas. Keep plenty on hand for all your holiday visitors. One of The Guest House's Favorite All around Muffin. We make them all year round and use both Fresh or Frozen Fruit (mixed or just 1 variety - Your choice)

All-purpose flour 2 cups 500 mL
Baking powder 1 tsp. 5 mL
Baking soda 1/2 tsp. 2 mL
Salt 1/2 tsp. 2 mL
Ground cinnamon 1/4 tsp. 1 mL

Butter (or hard margarine), softened 1/2 cup 125 mL
Granulated sugar 2/3 cup 150 mL
Large eggs 2 2
Sour cream 1/2 cup 125 mL
Vanilla extract 1 tsp. 5 mL
Coarsely chopped frozen whole raspberries 1 cup 250 mL

Measure first 5 ingredients into large bowl. Stir.
Make a well in centre.
Cream butter and sugar in medium bowl. Add eggs, 1 at a time, beating
well after each addition.
Add sour cream and vanilla. Beat until smooth.
Add to well in flour mixture.
Add raspberries. Stir until just moistened. Fill 12 greased muffin cups 3/4 full.
Bake in 350°F (175°C) oven for 30 to 35 minutes until wooden pick inserted
in centre of muffin comes out clean. Let stand in pan for 5 minutes. Remove
muffins from pan and place on wire rack to cool. Makes 12 muffins.

Thank you for stopping in.
Enjoy!

Sour Cream Coffee Cake

INGREDIENTS:
1/2 cup butter, softened
1 cup sugar
2 eggs
1 cup sour cream
1 tsp vanilla extract
2 cups all-purpose flour
1 tsp baking powder
1 tsp baking soda
1/4 tsp salt

TOPPING:
1/4 cup sugar
1/3 cup brown sugar
2 tsp ground cinnamon
1/2 cup chopped pecans (optional)

DIRECTIONS:
1. In a mixing bowl, cream butter & sugar. Add Eggs, Sour Cream and Vanilla; mix well. combine flour, baking powder, baking soda & salt; add to creamed mixture & beat until combined.
Pour half the batter into a greased 13-in. x 9-in baking pan (Or bundt cake pan). combine topping ingredients; sprinkle half of topping over batter. Add remaining batter and topping. Bake at 325 degrees F for 40 minutes or until done!

Serve warm with whipping cream or cool on a hot summer day with an iced coffee - enjoy.

Thank you for stopping in.
Enjoy!

Strawberry / Rhubarb Butter Crunch - ummmm!

STRAWBERRY / RHUBARB BUTTER CRUNCH!

Spring has arrived - Fresh Rhubarb is available from the farmer's market. Strawberries seem to be available all year now (sometimes that is a shame). I took a recipe already done and I added a few things of my own. My husband went crazy. Enjoy & let me know what you think!

SERVES 8:

1 & 1/4 hours / 30 min. prep

4 CUPS diced FRESH rhubarb

1 pound container of FRESH Strawberries

1 Fresh Lemon (to be Zested & juice used)

1 to 2 TBSP of Orange Brandy (Optional)

1 Cup White SUGAR

1/4 Cup Flour

TOPPING:

1 Cup Brown Sugar

1 Cup Instant Oats

1 & 1/2 cups Flour

1/2 cup Butter & 4 or 5 Table spoons for final dobbing

1/2 cup Crisco Shortening

1. Cut up Rhubarb & Strawberries

2. Zest Lemon

3. Squeeze Lemon for juice

4. Place above in GREASED 6x10 inch baking dish - ADD Orange Brandy if wanted

5. Combine White Sugar & 1/4 cup flour - Mix into Rhubarb mixture

6. Mix remaining ingredients (except last bit of butter)

7. Spoon over Rhubarb / Strawberry Mixture

8. Dollop the remaining butter on top

9. BAKE at 350' for 40 minutes or until top is golden brown and mixture bubbling

6. Serve Warm (with Ice cream or whipping cream) or cold

ENJOY!

Thank you for stopping in.

My Best Applesauce Muffins (YUMMY)

My BEST APPLESAUCE MUFFINS (YUMMY)

Serves 12-16:

MUFFIN MIX:
1/2 cup butter, softened
1 cup sugar
1 egg, beaten
1 cup applesauce
1 tsp cinnamom
1/2 tsp ground cloves
*** I used 1 & 1/2 tsp pumpkin pie spice ***
1 tsp baking soda
1/4 tsp salt (I omit if using salted butter)
2 cups all-purpose flour
1 cup raisins ( I put in 1/2 cut of ground flax & wheat germ mix instead)

CRUMBLE TOPPING:
1/2 cup butter, softened
3/4 cup all-purpose flour
3/4 cup quick-cooking oat, uncooked
1/2 cup brown sugar, packed
2 tsp cinnamon,

1. Combine all Muffin ingredients; stir until moistened.
2. In a separate bowl mix all ingredients for crumble topping until crumbly.
3. Fill lightly greased muffin cups (I use silicone cups) 3/4 full; sprinkle with Crumb Topping.
4. Bake at 350 degrees for 25 to 30 minutes.
5. Serve WARM

ENJOY

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Lemon Poppy Seed Muffins with Wheatgerm & Flax Seed

READY TO GO INTO THE OVEN!

BAKED TO PERFECTION - COOL & EAT!

LEMON POPPY SEED MUFFINS!

A nice, lemony version of a classic muffin that has a great texture. Try these with some artisan butter and lemon curd.

35 min | 15 min prep

12 muffins

• 1 cup all-purpose flour
• 3/4 cup whole wheat pastry flour
• 1/4 cup wheat germ *
• 3 tablespoons poppy seeds
• 1/2 teaspoon salt
• 1/2 teaspoon baking soda
• 1 teaspoon baking powder
• 1/2 cup Splenda Sugar Blend for Baking
• 1-2 lemons, zest of
• 2 eggs
• 1/3 cup vegetable oil
• 1/2 cup buttermilk
• 1/4 cup lemon juice (approx 1 lemon)
• 1 teaspoon lemon extract

1. Heat oven to 375 degrees F.
2. line muffin tin with silicone muffin cups or with paper liners.
3. Mix together the flours, wheat germ, poppy seeds, salt, baking soda, baking powder, sugar blend, and zest in a large bowl.
4. In another bowl, beat together the eggs, oil, buttermilk, lemon juice and extract.
5. Make a well in the center of the dry ingredients, pour in the liquid ingredients and mix well.
6. Spoon batter into muffin cups.
7. Bake 20 minutes or until a toothpick inserted in the middle comes out clean.
8. Cool in pan for 5 minutes and serve warm.

• I use a mixture of crushed flax seeds & wheat germ - healthy & taste great!

Thank you for stopping in.
Enjoy!

Kickin' Sweet & Sour Chicken!

Super easy Sweet & sour chicken recipe that tastes like it's from a restaurant!

Serves 4

Ingredients

1 lb Boneless Chicken Breasts, cut into 1-inch cubes
1 Egg White
2 Tbsp Each Cornstarch and Flour
1/4 tsp each Salt and Pepper
1/3 C Vegetable Oil
1/3 C Chicken Broth
3 Tbsp Ketchup
1 Tbsp each Dry Sherry (optional), Soy Sauce & Rice Vinegar
2 tsp Minced Gingerroot
1 tsp White Sugar
1 each Onion & Sweet Red & Green Pepper, cut into 3/4 inch cubes
1 C Drained Canned Pineapple Chunks (optional)

Method

1. In Bowl, combine chicken, egg white, corn starch, flour, salt and pepper; let stand for 10 minutes.

2. In a wok or large skillet, heat oil over medium-high heat; stir fry chicken, in batches and reserving cornstarch mixture in bowl, for 3 minutes or until golden-brown. Transfer to oven proof dish.

3. Add broth, 1/3 C water, ketchup, sherry (if using), soy sauce, vinegar, ginger and sugar to reserved cornstarch; whisk to combine. Set aside.

4. Discard all but 1 Tbsp oil from wok/skillet. Stir-fry onion and red and green peppers for about 3 minutes or until tender and crisp.

5. Add chicken, pineapple (if using) and stock mixture to wok/skillet; stir-fry for 2-3 minutes or until thickened and chicken is coated.

6. Enjoy!