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Tuesday, October 13, 2009

Soft White Rolls

Amazingly enough, it's holiday season again - time for family dinners and potlucks galore. I don't remember where I originally got this recipe. I've made it for various sit-downs at my family's house for years now. It's slightly work intensive (and super messy. messy) but well worth it.

Soft White Rolls
1 1/2 C water
1/2 C milk
1/4 C butter
4 C flour
1 pkg yeast
1 tsp sugar
1 tsp salt
flour for dusting

    Heat together water, milk, and butter over low heat until butter is melted. Cool to warmish hot. Mix together the flour, yeast, sugar, and salt. Make a well in the center of the dry ingredients. Pour in the milk mixture all at once. Using a wooden spoon, stir until a soft dough forms. Turn out onto a well-floured surface and knead until smooth and elastic, 5-10 minutes. The dough starts out rather gooey, so it's best not to wear rings for this step. Cover and let rise in a warm place for one hour. Grease two baking sheets. Punch down dough. Turn out onto a floured surface and knead 1-2 minutes. Divide dough in half. Shape each into a 10x4" loaf. Cut each crosswise into 10 equal pieces. Shape each into a roll. Place on baking sheets 3-4" apart. Cover and let rise 1 hour. Preheat oven to 350. Bake until lightly browned, 15 minutes. Adapted from Great American Baking

    These go well with turkey or roast beef (my family's Thanksgiving and Easter staples). Simply phenomenal with honey butter. Perfect slightly warm but keep well for several days.

    Happy upcoming holidays!

    Monday, October 5, 2009

    "Fried" Onion Rings

    Oh onion rings, how I love thee, let me count the ways ... I love them a whole bunch and can probably blame a couple trouble areas I have on this particular food vice. Weight Watchers to the rescue! I pulled this recipe from the magazine originally, but then the website published a new and improved version. These retain all of the flavor and a ton of the crunch. Win-win.
    "Fried" Onion Rings
    3 spray(s) olive oil cooking spray
    1/4 cup(s) all-purpose flour
    1/4 tsp garlic powder
    1/8 tsp dry mustard
    1/4 tsp table salt
    2 large onion(s), Spanish, sliced into 1/4-inch-thick rounds and separated into rings
    1/2 cup(s) buttermilk
    1 cup(s) seasoned bread crumbs

    Preheat oven to 400ºF. Coat a large baking sheet with cooking spray.
    In a large bowl, combine flour, garlic powder, dry mustard and salt. Add onions and toss to coat.  Pour buttermilk into another large bowl, add onions and toss to coat (use your hands for the best result). Place bread crumbs in another large bowl, add onions and toss to coat. Transfer onions to prepared baking sheet and spray with cooking spray. Bake until golden brown, about 35 minutes. Serve hot.  Yields about 1/2 an onion per serving.

    This is another goodie to have on hand now that we're in the heart of football season.  And they make an excellent burger topping, too, just saying.

    Friday, October 2, 2009

    Apple Brickle Dip

    It's apple season. I personally swoon for a Honeycrisp the size of my head, but I suppose that's my own issue. If you're like me, the perfect snack entails some sort of dip. I'm not sure I would ever consume fruits or vegetables if it weren't for dip. Again, my own issues, surely.

    This is a favorite, though it pretty much negates all healthy aspects of the apple itself.
    Apple Brickle Dip
    8 oz cream cheese, softened
    1/2 c brown sugar, packed
    1/4 c white sugar
    1 tsp vanilla
    10 oz english toffee bits

    Beat together cream cheese, sugars, and vanilla. Fold in toffee. Serve with apple slices.

    An apple a day right?