Monday, September 26, 2016
Tuesday, September 13, 2016
So I decided to tray a new recipe for dinner tonight. It's a Peach Chicken Wrap. Thinly slice chicken and use pepper, salt, and ginger to taste cooking until done. Use peach yogurt as the sauce. Thinly slice peaches, Add lettuce. And enjoy. Peaches are yummy, and this is the best time of year for fresh peaches.
Sunday, January 11, 2015
Hawaiian Dinner Rolls
Soft sweet Hawaiian Dinner Rolls. Delicious and easy to make with step by step directions with photos.Yield: 16 Rolls
Calories per serving: 175Ingredients
Fat per serving: 6
Fat per serving: 6
- 1/4 cup Milk, Warmed Under 110 degrees.
- 1/4 cup Butter, Melted
- 1/3 cup Brown Sugar
- 2 1/4 teaspoons Active Dry Yeast Or 1 Packet
- 20 ounce Canned Crushed Pineapple
- 2 whole Eggs, Beaten
- 4 cups All-Purpose Flour or Whole Wheat Pastry Plus up to additional 1/4 cup
- 1 teaspoon Sea Salt
- Additional Butter For Greasing Bowl, Pans and Buttering Tops Of Rolls
- Butter a medium sized bowl and set aside.
- Place milk, melted butter, brown sugar and yeast in a mixer fitted with a dough hook. Mix ingredients until well combined. Allow mixture to sit for about 5-7 minutes until bubbly.
- Mean while stain crushed pineapple reserving 2/3 cup pineapple juice and 1/3 cup crushed pineapple.
- Add the 2/3 cup pineapple juice and 1/3 cup drained crushed pineapple and egg to yeast mixture. Mix until well combined.
- Add 4 cups flour and sprinkle salt evenly over the top of dough. Knead dough on medium-low until most of the flour has been absorbed.
- Turn mixer to medium speed and mix until dough is soft but no longer sticky about 5 minutes. If dough is sticky add an additional 1 tablespoon of flour at a time up to 1/4 cup until dough is soft and smooth.
- Place dough in a buttered bowl and cover with plastic wrap or a damp towel and place in a warm draft free area. Allow to double in size about 1-1 1/2 hours.
- Butter a 9"x13" pan and a 8" round cake pan, set aside.
- Gently remove risen dough from bowl and divide in half. Divide each half into 8 pieces.
- Gently form each piece of dough into a smooth ball by pulling edges under and pinching. Place 12 rolls evenly spaced in 9"x13" pan and 4 rolls in cake pan. Cover rolls with plastic wrap or a damp towel.
- At this point rolls can be stored in the refrigerator for up to 2 days. Remove from refrigerator 1-1 1/2 hours before baking and allow to double in size.
- If cooking immediately allow rolls to double in size in a warm draft free area about 45 minutes-1 hour.
- Preheat oven to 350 degrees.
- Bake rolls for 25-30 minutes until golden brown.
- Brush hot rolls with butter and allow to cool.
- Store rolls in an airtight container.
Saturday, November 22, 2014
Apple Cider Cupcakes by Betty Crocker
- box Betty Crocker™ SuperMoist™ yellow cake mix
- cup water
- cup vegetable oil
- cup grated peeled apple
- teaspoon apple pie spice
- oz (half of 8-oz package) cream cheese, softened
- cup butter, softened
- cups powdered sugar
- teaspoon vanilla
- cup apple cider
- red apple chips (from 2.5-oz bag)
- 1Heat oven to 350°F (325°F for dark or nonstick pans). Place paper baking cup in each of 24 regular-size muffin cups.
- 2In large bowl, beat cake mix, water, oil and eggs with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Gently stir in apple and apple pie spice. Divide batter evenly among muffin cups.
- 3Bake 20 to 22 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
- 4In large bowl, beat cream cheese and butter with electric mixer on medium speed until creamy. On low speed, gradually beat in powdered sugar until smooth. Stir in vanilla. Frost cupcakes.
- 5In small saucepan, heat cider to boiling over medium-high heat. Boil uncovered 20 minutes or until reduced to 1/4 cup. Drizzle cider over cupcakes. Cool 10 minutes. Top each cupcake with 1 apple chip.