EASYsoft and fluffy one hour rolls

Now that I am over my snit, I am making soft and fluffy rolls today.  They are rising as I write so I hope to get a picture for you because they are so pretty and tasty.  I can do without bread, usually.  I loved my mother's rolls but she never wrote down the recipe, and I was too flighty being young to ask for it or even to write it as she baked.  The picture of these rolls looks like her work but she always made things bigger and better yet always tasting the same...delicious.  Here is the recipe from The Little Red Hen's blog

1 1/2 cups warm water
1 tablespoon yeast (I used active dry yeast.)
2 tablespoons sugar
2 tablespoons butter, softened
1 teaspoon salt
4 cups flour, more or less as needed
3 tablespoons melted butter, for brushing on top
sea salt or Kosher salt for sprinkling on top

In a large mixing bowl of your stand mixer, dissolve the yeast and sugar in the warm water and let it stand for five minutes or until foamy.  Add the butter, salt and 3 cups of flour and mix until combined.  Add additional flour, 1/4 cup at a time, until the dough pulls away from the sides of the bowl and is only slightly sticky to the touch.  Don't add too much flour!  Knead 3-5 minutes, until smooth.  I used the dough hook to my giant mixer. Cover and let rise 20 minutes.

Preheat oven to 400 and line a 9x13 pan with parchment or spray with Pam.  Gently punch the dough down and divide into 20 equal sized pieces.  Roll each piece into a ball and space evenly in the prepared pan.  Brush with melted butter, sprinkle with the sea or Kosher salt, and let rise for an additional 20 minutes.  Bake 13-15 minutes or until golden brown.  Remove and brush with butter.
The Little Red Hen    


I am finding all sorts of goodies on the site of Little Red Hen.  I am trying this one next.  Thank you Little Red Hen.

CREAM CHEESE-SWIRLED CHERRY AND MIXED BERRIES CAKE

A mix of cherries and berries are baked into this soft, tender, and very moist cake. Cream cheese is swirled into the batter, adding tanginess and extra creaminess to the springy and lightly sweetened cake. No mixer is needed for this easy cake batter, which is as simple as making muffins. A mix of fresh or frozen fruit can be used, perfect for using up what's seasonal or what you have on hand.

YIELD: one 8x8 pan, 9 generous squares

 

PREP TIME: 10 minutes

 

COOK TIME: about 52 minutes

 

TOTAL TIME: 1 hour

INGREDIENTS:

1 cup all-purpose flour + 1 tablespoon for tossing with berries
3/4 cup granulated sugar + 1 tablespoon for mixing with cream cheese
2 teaspoons baking powder
1/2 teaspoon cinnamon
1/2 teaspoon ground nutmeg
pinch salt, optional and to taste
1 large egg
1/2 cup buttermilk
1/3 cup sour cream (thick, full-fat Greek yogurt may be substituted)
3 tablespoons canola or vegetable oil
1 teaspoon vanilla extract
2 cups frozen cherries and berries - blueberries, blackberries, raspberries (don't unthaw, add them to the batter frozen; see below in item 6 about using fresh)
1/4 cup cream cheese, softened (light is okay)
confectioners' sugar, optional for dusting or see glaze suggestions below

DIRECTIONS:

1. Preheat oven to 350F. Line an 8-inch square pan with aluminum foil and spray with cooking spray; set aside.
2. In a large bowl, whisk together 1 cup flour, 3/4 cup sugar, baking powder, cinnamon, nutmeg, optional salt; set aside.
3. In a separate small bowl, whisk together the next 5 wet ingredients (through vanilla).
4. Add the wet mixture to the dry, mixing lightly with a spoon or folding with a spatula until just combined. Lumps will be present and this is okay. Don't overmix or try to stir them smooth; set aside.
5. In a small bowl, toss the fruit with 1 tablespoon flour. The flour helps to prevent the fruit from sinking while baking.
6. Gently and briefly fold the fruit into batter. I used a frozen fruit blend with cherries, blueberries, blackberries, and raspberries. If using frozen, add the fruit frozen and do not thaw because frozen fruit runs and bleeds less than if  thawed. If using fresh fruit, baking time will be significantly (possibly drastically) less because the fruit is much warmer and won't chill down the batter overall, nor will it release any where near the water into the batter that frozen fruit does.
7. Turn batter out into prepared pan; set aside.
8. In a small bowl, whisk together the cream cheese with 1 tablespoon sugar until smooth.
9. Dollop the cream cheese mixture haphazardly over the cake batter. With a toothpick, gently and lightly swirl the cream cheese. I don't do much swirling because I like to see bigger, noticeable patches of cream cheese rather than thin streaks in my cake; personal preference.
10. Bake until done. I hesitate to give a baking range because you must watch your cake, not the clock. Bake until center is slightly domed and set, golden and rosy in color, and a toothpick inserted in the center comes out clean or with a few moist crumbs, but no batter. I estimate 50 to 55 minutes is a good range if using frozen fruit. At any time your cake is beginning to look a bit too golden brown before you suspect the center will set up, tent it with a sheet of foil laid across the top. I baked for 52 minutes total, and at the 45 minute mark, I tented with foil. Baking times will range dramatically based on if baking with fresh or frozen berries; ranging from 30 to 60 minutes depending on the temperature of the berries going into the batter and how much water they release.
11. Place pan on a wire rack and allow cake to cool for at least 30 minutes before slicing and serving. Optionally, dust with confectioners' sugar or a simple glaze. This vanilla cream cheese glaze, this buttery vanilla glaze, this browned butter glaze, or this lemon glaze are all excellent, quick, and easy options.
12. Cake will keep airtight at room temp. for a few days.

I made my favorite cake yesterday.  I've put the recipe on before, I think it is in the POKE cake posts. (Hawaiian pineapple coconut cake.)    

What fresh hell is this?

Well, this last week was a week of fresh hell.  Our accounts at the bank were hacked three times, but the bank caught the transactions thankfully.  They keep a good eye out for us, but that means spending hours at the bank changing everything that has been in place for decades.  Then we went to an attorney to work on a will. That's so much fun. I need to do that often. Then the plumbing started acting up and with as many bathrooms as we have, it is a major crisis.  The good thing is that we have a good man, now, who spent several days securing things. And, just as these events fell in to place I heard Andy on the phone giving out private information to a stranger and we were off, once again. (Oh, I'm sorry, Andy, I thought that was you I was sitting beside at the bank for four hours getting our information secured once again!) (As of April fourth we have been married 57 years, I can forgive almost anything, bless his heart.)

So, is that enough...NO.  The neighbor's four story pine tree fell across our driveway, hit the power line, in a wind storm and Cooke Road was shut down for two days. (Second pine tree (fell) from the same neighbor years ago just missing our house.) Only four more pine trees from the same neighbor still to go. Always a pleasant event. Then, today, I was getting to this site, Sundays with the Lechlers, and I could not get in.  I thought this is surely a sign to give up posting.  I've been at it for years and finding new and different things to tempt you is getting more difficult because everything is being covered all over the Internet. But.  I am stubborn and I got back in and I will end it when I get good and ready, not when some machine blocks my way. So now I am off to bake a cake.

Coconut in all its glory

French coconut pie:

Ingredients

• 3 whole Eggs, Beaten
• 1-½ cup Sugar
• 1 cup Flaked Coconut
• 1 stick Butter, Melted
• 1 Tablespoon White Vinegar
• 1 teaspoon Vanilla Extract
• 1 pinch Salt
• 1 whole 9" Uncooked Pie Shell

Seed cookies from Beth's mother in New Orleans.  Here yesterday, gone today.

Mix filling ingredients well and pour into the pie shell. Bake at 350F for 1 hour.

Chocaroon pudding cake

Pledging not to cook again, the Cook's Corner arrived this morning and Lisa, the editor, lured me into reading this recipe because it contains coconut.  Love it. I always swear off cooking after hosting big family and friends holiday events.  But it is Wednesday and I am ready to enter the kitchen once again. What is good is that the family always carries away the left overs so I do not have to put up with trying to remember what each container contains and what to do with it once it is identified. I need to make smaller dishes because when you have over twenty dishes (two meals),  it is difficult to clear a dish.  I like having the beef and ham left over, but the sides, not so much.  We had lamb chops, those tiny Frenched ones for starters, and a leg of lamb for the first time in my kitchen this year. Both were well received.

I have a break now until Memorial Day which ushers in the graduates: Brooks from the Citadel and JD from high school.  JD won the free college tuition lottery for any University in Florida.  He was one of thirty-five lucky enough to win free tuition for all four years. That's a lot to celebrate.  They will fly up here and hopefully the family and friends will meet here to celebrate.  Brooks has his orders and will have only one month of freedom.  Brooks was the top Cadet at the Citadel and we are proud of his hard work and dedication to serve. Well, that's enough...here is a recipe I intend to put in the oven in a few days.  (The plumber will keep me busy tomorrow...there is no end to it if you own a home.)

Chocaroon Pudding Cake

For the filling:
2 egg whites
dash of slat
1/3 cup sugar
2 tablespoons flour
1  1/2  cups Bakers Angel Flake coconut (it's the best)

For the cake:
1 chocolate cake mix (2 layer size)
1 package chocolate instant pudding and pie filling (4 ounce size)
2 egg yolks
1  1/2 cups water
1/3 cup oil

For the filling: Beat egg whites with salt until foamy.  Gradually beat in sugar, continue beating until mixture will form stiff peaks.
Blend in flour and coconut and set aside

For the cake: Heat oven to 350 degrees.  grease and flour a 10-inch fluted (I don't know why it has to be fluted???) tube pan.
Combine remaining ingredients in large mixer bowl. Blend then beat at medium speed for 4 minutes.
Pour 1/3 of the batter into the prepared pan.  Spoon in coconut mixture.  Top with remaining batter.
Bake for 50-55 minutes, or until cake springs back with touched
Do not under bake.
Cool in pan 15 minutes.  Remove from pan and finish cooling on a rack.

Dip crazy this Easter

Paula Deen has the most decadent recipes and this is no exception.  I serve this every time to the family when they come for an event such as Easter. I have been known to hand- feed this to George as he slaves over carving the hams and roasts.  This year he has his work cut out for him: ham, lamb and rib roast.


Three Cheese Hot Artichoke Dip
Total Time:
40 min
Prep:
10 min
Cook:
30 min
Yield:3 to 4 servings
Level:Easy
Ingredients
1 (8 ounces) block cream cheese, softened
2 cups mayonnaise
1 (14 ounces) can artichoke hearts, drained and chopped
2 green onions, sliced thin
1/2 cup grated Parmesan
1 cup shredded mozzarella
Dash hot sauce
Dash Worcestershire sauce
Salt and pepper
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Directions
Preheat oven to 350 degrees F.

In a large mixing bowl, beat the cream cheese with a hand held electric mixer until smooth. Then beat in the mayonnaise until smooth. Add remaining ingredients and stir together until combined. Transfer the dip to a pie plate or shallow gratin dish. Bake in a preheated oven for 30 to 40 minutes until the top is golden brown and the dip is bubbling. Serve hot with crackers, tortilla chips, crostini or veggies.

Recipes courtesy Paula Deen (Today I put slivers of corned beef that I had left over in this artichoke dip. (DL) Twoi more dishes ready to go.  


Pasta salad...dress it while the pasta is hot from the pot.

Easter prep

Note: Keep watching, I will be adding pictures and recipes
as preparations are made.

Look what is blooming.  I just hope the many patches of these delights last until Easter.  But here are a few to cheer me along during the Easter prep leading up to the big day. I've added banana bread to the line up of quick breads that I will offer for Easter.  I have four breads done so far. (I think we will have twenty-four people this Easter.)

Also cherry loaf ready for the oven.  

Taste of Home recipe for Cherry nut bread

1 jar (10 ounces) maraschino cherries (pour juice to equal 1/2 cup, add water if it does not make a cup of juice); dry cherries and dice them and set them aside on a paper towel to dry a bit.
1/2 cup butter, softened
3/4 cup sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1 tsp. baking powder
1/2 teaspoons salt
1/2 cup slivered almonds (I used pecans because that is what I had.)  

In a mixer bowl cream butter and sugar until light and fluffy.  Add eggs, one at a time, beating well after each addition.  Beat in vanilla. Combine the flour, baking power and salt; gradually add to creamed mixture alternately with reserved 1/2 cup juice from cherries.  Fold in the cherries and almonds/ Pour into 9 inch x5 inch  loaf pan and bake at 350 for 50-60 minutes.  Cool ten minutes and turn out. 
Almond butter:
1/2 cup butter, softened
1 tablespoon slivered almonds, finely chopped
1/2 teaspoon almond extract

Spread this on the slice of bread before eating if you wish.  (I did not use the almond butter this time.)   I think next time I will add a bit of sour cream to the batter.
                         

Reporting for duty.

Corn dip ready for the oven.  Should be hot and bubbly.

I made this hot bread dip from Mennonite Girls Can Cook (blog) today.  I made the filling and just have to get the round of bread, fill it and bake it for an hour.  Hollow out a sturdy round of bread and mix the following to put in the bread, top with it's lid, wrap in foil and bake for an hour or until bubbly.: Mix 2   8-ounce pkgs cream cheese, 1 cup mayo, 1 can crab meat or shrimp
1/2 cup bacon bits
1/4 cup of green onion, 1 cup cheddar cheese,grated and 2 tsp. dill weed.
.

Cheesecake ready for the oven with a very old, old recipe that I have used for years. Top with fresh fruit.

Corn dips...yummy

Slow Cooker Corn and Jalapeno Dip (I am making this as a starter for Easter.)

Prep Time 10 minutes

Cook Time 2 hours, 15 minutes

Total Time 2 hours, 25 minutes

Yield 6 servings

Simply throw everything in the crock pot for the easiest, most creamiest dip ever. It's so good, you'll want to eat it with a spoon!

Ingredients

• 4 slices bacon, diced
• 3 (15.25-ounces) cans whole kernel corn, drained
• 2 jalapenos, seeded and diced
• 1/2 cup sour cream
• 1 cup shredded Pepper Jack cheese
• 1/4 cup grated Parmesan cheese
• Kosher salt and freshly ground black pepper, to taste
• 8 ounces cream cheese, cubed
• 2 tablespoons chopped chives

Instructions

• Heat a large skillet over medium high heat. Add bacon and cook until brown and crispy, about 6-8 minutes. Transfer to a paper towel-lined plate; set aside.
• Place corn, jalapenos, sour cream, Pepper Jack cheese and Parmesan into a slow cooker; season with salt and pepper, to taste. Stir until well combined. Top with cream cheese.
• Cover and cook on low heat for 2 hours.
• Uncover and stir until cream cheese is well combined. Cover and cook on high heat for an additional 15 minutes.
• Serve immediately, garnished with bacon and chives, if desired.

Picture and recipe from Pinterest.

There are several corn dip recipes and I want to try them all. Love corn in any form.

PRINT

Prep time

5 mins

Cook time

25 mins

Total time

30 mins

Author: Sara @ Mom Endeavors

Recipe type: Appetiser

Serves: 10-12

Ingredients

• approx 3 cups corn kernels (2 cans of corn, drained)
• 1 small can green chiles
• ¼ cup diced sweet onion
• ½ tsp garlic powder
• 4 oz cream cheese, softened
• ½ cup sour cream (can sub with greek yogurt)
• ½ cup shredded pepper jack cheese
• ¾ cup shredded monterey jack cheese (or jack & cheddar cheese blend)

Instructions (can be baked, like  the picture, in cupcake pans.)

1. Preheat oven to 350 degrees.
2. In a mixing bowl, stir together sour cream, cream cheese, spices, and shredded cheese (saving out at least ¼ cup of shredded cheese for topping).
3. Gently add in the corn kernels (drained if using canned), green chiles, and onions.
4. Spread mixture into a 2 quart baking dish. Top with remaining shredded cheese.
5. Bake for approximately 25 minutes, until heated through & cheese is bubbly.
6. Remove from oven & serve hot with tortilla chips

These little bite-sized broccoli tots would be great served as a size dish alongside Homemade Crunchy Baked Fish Sticks or Oven Fried Panko Crusted Chicken Drumsticks.  It think they'd even be great as an appetizer!

If you're a broccoli lover like me, or if you've been looking for more ways to prepare this good for you vegetable, you've got to try these!

Broccoli Tots picture and recipe from Pinterest
   
Yield: 22-24 mini tots
Ingredients

• 1 bunch of broccoli, cut into equal sized florets (around 3-4 cups)
• 1 cup sharp cheddar cheese, shredded (I used Cabot Vermont Sharp White Cheddar)
• 1/3 cup onion, finely chopped
• 1/2 cup breadcrumbs
• 2 eggs
• salt and pepper

Instructions

1. Preheat your oven to 400 degrees.
2. Pour 1 inch of water into a saucepan; bring to a boil.  Place the broccoli into the boiling water, cover, and reduce the heat to medium.  Cook the broccoli for 5-6 minutes, or until it can easily be pierced by a fork.  Drain the broccoli and set aside to cool slightly.
3. Lay the broccoli out onto paper towels and cover with more paper towels,  Press down firmly on the broccoli to absorb as much moisture as you can.  Another method is to put the broccoli in the center of a dish towel and ring out the water as seen here. Finely chop the broccoli.
4. In a large bowl, combine combine all of the ingredients and season with salt and pepper.  Stir everything together until well mixed.  Fill each muffin cup in a mini muffin tin to the top, pushing down on the filling with your spoon so it's nice and compacted.
5. Bake for 18-20 minutes in preheated oven. The top will be starting to golden. To easily remove from the pan (without scratching it to death), run a plastic knife around the edges of each tot and they should come out easier. (Or bake this mixture in casserole dish.)

Notes

• If they seem to be falling apart when you take them out of the pan you can (1) put them back into the oven to cook for a few minutes longer so they are a bit crisper or (2) let them sit in the pan for a few minutes to let the insides firm up a bit before removing them from the pan.  You have to be careful with them if they're sticking a little to the pan!
• The sharp cheddar can be substituted with whatever cheese you have on hand.

A winner from Mennonite Girls Can Cook (blog)

• enough pizza dough for 2 12" pizzas, divide all of this dough into 8 pieces.
• 3 baked chicken breasts, cut into small bite size pieces
• 2 cups grated mozzarella cheese
• 8 tbsp pesto sauce, from a jar
• 8 tbsp Alfredo sauce, from a jar
• 1 egg, whisked to brush over pockets before going into oven.

1. Using your favorite pizza dough or purchased dough divide into 8 equal pieces.
2. Roll each into a ball and then roll out onto 6" rounds.
3. Leaving at least an each around the edges free of filling spread each dough round with 1 tbsp of each the pesto and Alfredo sauce. 
4. Divide the chicken pieces between the rounds and top with cheese.
5. Pull up on dough and crimp edges together and place filled pockets onto a parchment lined baking sheet. 
6. Brush tops with whisked egg, and slit tops several times with small pairing knife. 
7. Bake at 375ºF for 20-25 minutes until browned nicely and filling is bubbly...and may be 'oozing' out a bit.