Jean’s Basic Bread Dough

by penji1
Jean's Basic Bread Dough

Jean’s Basic Bread Dough

My neighbor Jean shared her bread recipe with me (and gave me permission to share it with you) so I decided to give it a go.  The recipe makes 5 loaves!  I decided to make 2 loaves and use the rest of the dough for donuts which Jean showed a group of us how to make and which I will share with you all tomorrow.  (PS  Cute bread box from Amazon.)

3 1/3 cups lukewarm water

3 tablespoons dry yeast

6 tablespoons sugar, divided

3 1/3 cups milk

1/2 cup shortening

3 scant tablespoons salt

13 – 14 cups flour

1  To proof the yeast, pour the warm water into the bowl of your mixer and sprinkle the yeast and 1 tablespoon of the sugar over the top of the water.  Let sit for about 10 minutes or until all the yeast is dissolved and foamy.

2  Heat milk and shortening together on stove top or in microwave until shortening is melted, stir to combine.

3  To the yeast mixture, add the remaining 5 tablespoons of sugar and the salt then start adding flour, with mixer on low and fitted with bread hook attachment, alternating with the milk/shortening, mixing until you have a soft dough.

4  Place dough in a large bowl coated with oil, brush oil over the top of the dough, cover with plastic wrap and let rise until double in size.  (Jean said probably no more than an hour, mine took about 30 – 40 minutes.)

5  Divide dough into 5 equal portions, shape into loaves, and place in greased loaf pans.  Brush oil on top of loaves, cover with plastic wrap, and allow to rise till slightly above loaf pans.  (This didn’t take long either, maybe 20 – 30 minutes.)

6  Remove plastic wrap and bake at 350 – 375 for 30 – 35 minutes or till golden brown.  Turn out of pans and cool on cooling racks.  Brush tops with butter.

Stuffed Mozzarella Garlic Bread

by penji1
Stuffed Mozzarella Garlic Bread

Stuffed Mozzarella Garlic Bread

Another quick and easy bread recipe for you, also delicious!

1 can refrigerated crusty French loaf

1 tablespoon butter, melted

1/4 teaspoon garlic salt

1/3 cup shredded mozzarella cheese

1  Heat oven to 350.  Line cookie sheet with foil.  Place dough seam side down on sheet.

2  Using a sharp knife, cut half inch deep slashes 1″ apart in top of dough.  In small bowl, mix melted butter and garlic salt.  Brush on top of dough.  Insert cheese into each slash.

3  Bake 25 – 27 minutes or until deep golden brown and cheese is bubbly.  Cool 5 minutes before slicing.

recipe from Pillsbury

Crockpot Cabbage Roll Soup

by penji1
Crockpot Cabbage Roll Soup

Crockpot Cabbage Roll Soup

This is the perfect hearty soup for a cold winter’s snow filled night like it was here last night, highly recommend!

1 pound bacon, diced (or a handful or two of bacon crumbles)

1 large onion, diced

3 cloves garlic, minced

1 pound hamburger or sausage

2/3 cup uncooked long grain rice

6 – 8 cups cabbage, chopped

1 (28 oz) can diced tomatoes

1 (10 oz) can tomato soup

2 tablespoons tomato paste

5 – 6 cups beef broth

1 1/2 cup V8 or other vegetable juice

1 teaspoon paprika

1 teaspoon thyme

1 tablespoon Worcestershire sauce

salt and pepper

1  Cook bacon in skillet until crisp, drain on paper towels leaving 1 tablespoon bacon grease in skillet.  (Or skip this step if using bacon crumbles.)

2  Add onion, garlic, and hamburger or sausage to skillet and cook until browned.  Drain off grease and add to crock pot.

3  Add all other ingredients to crock pot.  Cover and cook on low for 6 – 7 hours or on high for 3 – 4 hours.  Stir in bacon.

recipe from Spend with Pennies

Peachie-O’s Cupcakes

by penji1
Peachie-O's Cupcakes

Peachie-O’s Cupcakes

My cute neighbor Amber loves peach rings and it was her birthday so I decided to give peach ring cupcakes a whirl and I think they turned out pretty cute.

cupcakes

1 box yellow cake mix

replace amount of water called for on box with equal amount of milk

add 1 more egg than called for on box

replace oil with double the amount of melted butter

frosting

1 cup (2 sticks) butter, softened

2 teaspoons vanilla

1/2 – 1 cup heavy whipping cream

1 (2 pound) bag powdered sugar

Wilton Treatology Flavor System

decorations

1 bag peach rings

sprinkles

1  For the cupcakes, prepare batter as directed on box using above listed ingredients.  Bake and cool as directed on box.

2  For the frosting, beat together butter, vanilla, and whipping cream adding powdered sugar slowly until fully incorporated and smooth.  Follow directions on Wilton Treatology Flavor System package to make Peachsicle flavored frosting.

3  To decorate, fill large piping bag fitted with Wilton 1M tip and swirl frosting onto cupcakes.  Top with sprinkles and 1 peach ring candy.

 

Garlic Parmesan Loaf

by penji1
Garlic Parmesan Loaf

Garlic Parmesan Loaf

Super easy and tasty side dish for a good winter’s dinner!

1 can refrigerated crusty French loaf

1 tablespoon butter, melted

1/4 teaspoon garlic salt

2 tablespoons shredded Parmesan cheese

1  Heat oven to 350.  Spray cookie sheet with cooking spray.  Place dough seam side down on sheet.  Cut slits or slashes in dough as directed on can.

2  Mix melted butter and garlic salt together and brush over top of dough.

3  Bake 25 – 30 minutes or until deep golden brown, topping with cheese during last 5 minutes of baking.  Cool 5 minutes before slicing.

recipe from Pillsbury

Basic White Bread

by penji1
Basic White Bread

Basic White Bread

Working on that learn how to make bread goal.  Making bread is hard!  But this turned out pretty good even though I had my doubts.

1 cup warm milk

1 cup warm water

4 tablespoons butter, softened

4 tablespoons sugar

2 teaspoons salt

1 1/2 tablespoons instant yeast

4 1/2 – 6 cups unbleached white flour (I used bread flour)

1  With dough hook in place, add milk, water, butter, sugar, salt, half the flour, and the yeast to the mixing bowl.  Mix on low to incorporate.  Allow batter to sit for 15 – 30 minutes, until it becomes bubbly.

2  Turn on mixer to speed 1 then increase to speed 2 and continue adding remaining flour, a little at a time, until the dough pulls away from the sides of the bowl.  Continue kneading at speed 2 for 5 – 6 minutes until the dough is smooth and elastic.

3  Lightly flour your hands and counter.  Divide dough in two equal portions and shape into loaves.  Place in greased loaf pans and let rise until doubled in size, 30 – 60 minutes.

4  Bake at 350 for 30 – 40 minutes or until golden brown and internal temperature reaches 190 – 200 F.

Makes 2 loaves

recipe from Bosch

Cheese Stuffed Pull Apart

by penji1
Cheese Stuffed Pull Apart

Cheese Stuffed Pull Apart

Cheese + Bread = YUM!

1/2 cup Parmesan cheese

1/2 teaspoon Italian seasoning

2 cans (5 biscuits each) flaky layers refrigerated buttermilk biscuits

10 cubes (3/4″) Cheddar, Monterey Jack or Mozzarella cheese

3 tablespoons butter, melted

1  Heat oven to 375.  Spray 8″ round pan with cooking spray.  In small bowl, stir together Parmesan and Italian seasoning.

2  Separate dough into 10 biscuits, press each into 2″ round.  Place 1 cheese cube in center of each biscuit round.  Bring dough up around cheese cube, press edges to seal and shape into a ball.  Roll in butter then in Parmesan mixture.  Place balls 1/4″ apart in pan.

3  Bake 20 – 30 minutes or until golden brown.

recipe from Pillsbury

Bacon Cheeseburger Calzones

by penji1
Bacon Cheeseburger Calzones

Bacon Cheeseburger Calzones

I dismissed calzones as being too hard to make but then I found this Pillsbury recipe and it couldn’t have been any easier or any deliciouser!

Bacon Cheeseburger Calzones

Bacon Cheeseburger Calzones

4 slices bacon, chopped or about 1/4 cup bacon crumbles

1 pound hamburger

1/4 cup dried minced onion

1/4 cup chopped hamburger pickle slices

1/4 cup Ranch dressing

2 cans crescent rolls

2 Roma tomatoes, thinly sliced

4 slices cheddar cheese, cut in half

1 egg, beaten with a little water

1  Heat oven to 375.  Cook bacon over medium heat for about 2 minutes (if using bacon crumbles, skip this step and just add bacon to hamburger after it is cooked).  Add hamburger and onion and cook, stirring occasionally, until beef is cooked through, drain grease.  Stir in pickles and Ranch.

2  Unroll both cans of dough and separate into 8 rectangles.  Place on greased cookie sheet.  Press each into 7 x 4″ rectangle, firmly pressing perforations to seal.

3  On the short side of each rectangle, spoon about 1/3 cup of hamburger mixture.  Top with tomato slices and 1 piece of cheese.  Fold untopped dough over filling and press edges with fork to seal.  Brush tops with egg wash.

4  Bake 15 – 20 minutes or until deep golden brown.

recipe from Pillsbury

Margherita Pizza Bread

by penji1
Margherita Pizza Bread

Margherita Pizza Bread

I seriously could eat this all day every day.

1 can refrigerated classic pizza crust

3/4 cup chopped, seeded tomatoes

1 cup (4 oz) shredded mozzarella cheese

1 tablespoon chopped fresh basil leaves or 1 teaspoon dried basil

2 teaspoons pizza or Italian seasoning

1 egg yolk

1 tablespoon water

1  Heat oven to 375.  Spray cookie sheet with cooking spray.  Unroll dough on cookie sheet.  Starting at center press and/or roll dough into 14 x 11 x 1″ rectangle.

2  Pat tomatoes dry with a paper towel.  In a medium bowl, combine tomatoes, cheese, basil and 1 1/2 teaspoons of seasoning.  Sprinkle over dough.  Starting at long end, roll up.  Press seam to seal.  Place seam side down on cookie sheet.  Turn ends under to seal.

3  In small bowl, mix egg yolk and water with fork until well blended.  Brush over dough.  Sprinkle with remaining 1/2 teaspoon of seasoning.

4  Bake 25 – 27 minutes or until golden brown.  Cool 10 minutes.  Cut into slices and serve.

recipe from the Pillsbury cookbook, “Baking Hacks”

Chicken Bacon Caesar Bubble-Up Bake

by penji1
Chicken Bacon Caesar Bubble-Up Bake

Chicken Bacon Caesar Bubble-Up Bake

Delicious!  Easy!  Great dinner!  I could keep going but I’ll stop now.

1 (8 oz) container garlic and herbs spreadable cheese

1/2 cup Caesar dressing

1/4 cup water

1/4 teaspoon pepper

1 can flaky layers refrigerated buttermilk biscuits (8 biscuits)

2 cups chopped chicken or 1 large can chicken, drained and broken apart

3/4 cup chopped cooked bacon

2 cups coarsely chopped fresh spinach

2 cups (8 oz) shredded Italian cheese blend

1  Heat oven to 350.  Spray 9 x 13″ pan with cooking spray.

2  In a large bowl, whisk together spreadable cheese, dressing, water and pepper.  Separate dough into 8 biscuits and cut each into 6 pieces.  Add pieces to bowl and mix until incorporated.

3  Add chicken, half of the bacon, spinach, and 1 cup of cheese blend, fold into mixture until well blended.

4  Pour mixture into baking dish and top with remaining bacon and cheese.

5  Bake 33 – 37 minutes or until biscuits are deep golden brown and no longer doughy.

recipe from Pillsbury