In a Hurry Dinner Rolls

I whip up these rolls when we've decided we want bread with our dinner- but the time for kneading and long rises has passed.

You will need:

• 1 1/4 C flour
• 2 TBS sugar
• 1 tsp salt
• 2 1/4 tsp (one package) yeast. I use the "quick-rise" for this recipe, but if you use regular it'll still rise pretty fast.
• 1 C very warm water
• 2 TBS shortening
• 1 egg

In a mixing bowl, whisk together the flour, sugar, salt and yeast.

 

Add the water, shortening and egg. With a wooden spoon, beat until smooth. 

Scrape down the sides, you'll be letting it rise first in this bowl.

 Cover and let rise for 20-30 minutes until doubled in size.

Beat down about 20 turns of the spoon, and divide into a lightly greased muffin pan.
Let rise again for about 20-30 minutes. There is no point in trying to cover them- it will just cling to the plastic wrap and deflate when you try to remove it ;-)

Preheat oven to 400 during the last few moments of the second rise.

Bake the rolls 15-20 minutes, or until golden on the tops. If you had a helper grease your pan for you like I did- make sure you check the finished job before plopping in batter...or your sides will be super brown like the ones above! (They were still delicious though!)

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Healthier Chocolate Chip Muffins

My family cannot get enough of these muffins. Made with whole wheat flour, flax and wheat germ, I feel good letting them have them.

You will need:

• 1 C whole wheat flour
• 1/2 C soy flour. You can use another 1/2 cup of the wheat, but I think the soy flour adds a little bit of softness to the texture. 
• 2 TBS ground flax seed
• 2 TBS wheat germ
• 1/2 sugar
• 2 1/2 tsp baking powder
• 1/2 tsp salt
• 1 egg, beaten
• 3/4 C milk 
• 1/3 cup oil
• 1 tsp vanilla
• 1/2 C chocolate chips (dark, semi-sweet, and milk are all delicious)
• (Optional) 1 tsp orange extract 
• (Optional) 1/4 slivered almonds

Preheat oven to 375.

Combine the first seven ingredients (up until the salt) in a bowl. Whisk thoroughly. To the center, add the egg, milk, extract(s) and oil. Fold until just combined and moistened. Fold in the chips and nuts.

Fill your muffin pan and bake 18-20 minutes. Makes 12.

 To really make them look special:When done, let cool slightly until you can handle them. Dip each top in melted butter, then in sugar. Let dry. I like to use "Sugar in the Raw" for a really gorgeous, sparkly crunch.

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The Easiest Bread- No Knead

This bread is tasty, requires minimal effort, and is so easy my kids can do it. Seriously. All you need is a little planning because it takes time to slowly rise into delicious perfection.

It goes so quick and easily I didn't even get to take any pictures of the process...but you don't need them!

Non-ingredients you will need:

• mixing bowl
• a dutch oven or heavy casserole with a lid. (I use my camping cast iron dutch oven)
• a bit of parchment paper

About 18-24 hours before you want to serve your bread, dump into a mixing bowl:

• 3 cups of flour (most recipes call for bread flour, but I find a nice, fluffy AP flour works just as well. I prefer Blue Bird.)
• 1/2 tsp salt
• 1/2 tsp yeast (most recipes call for 1/4...but I like it with 1/2, and it's my bread, so nah nah nah nah.)
• 1 1/2 c water

Mix...it will look like a shaggy, horrible mess. It will! It is SO-ooooo OK! cover with plastic wrap and let rise for 18-24 hours.

When you go back, it will look spongy, light and wet. Lightly flour your hands and surface, and gently form your mess of dough into a round loaf-ish shape. Set on some parchment paper and let rise for 30-45 minutes.
While your dough is rising, preheat your oven to 450, with your dutch oven inside. Let it heat the whole 2nd rising time so it gets piping hot.
Grab your dough filled parchment by the corners, and pop into your dutch oven. It doesn't have to look perfect- this is a very rustic loaf.
Bake for about 45-50 minutes with the lid on, then 15-20 with it off. Let cool on a rack.
Enjoy your super crusty outside, tender lovely inside. This bread is perfect for bruschetta and soup. And also for munching on way too much of it while you make dinner. Seriously. I may die of bread over-dose.

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How to Mix Pizza Crust in a Food Processor

Mixing doughs in a food processor can be a great time-saver, if you know the correct order to add the ingredients.(The amount for the recipe that I use will be in parentheses.)

Begin by pouring in your warm water. (1 cup)

Add your honey, or sugar depending on recipe, and salt. (2Tablespoons honey, 1/2 teaspoon salt) & run on low for about 5-15 seconds depending on the motor of your processor.

Add your yeast. (2 Tablespoons) Blend for another 10 second or so until dissolved.

Add 1 cup of your flour. (my recipe uses 3 1/2 c TOTAL) and blend for 10-20 second until thoroughly combined.

Add your (olive) oil, (1/4 cup of olive oil in mine), and process for about 10 more seconds until no more oil can be seen.

Add the rest of your flour. (The other 2 1/2 cups if using mine) Pulse until the dough just comes together in a ball. DO NOT over-process, your machine cannot handle kneading dough this thick. I don't care what the box says, I don't care if it came with a DOUGH BLADE. It is a BIG-FAT-LIAR. I promise. Your machine will hate you.



Knead your dough, with your hands...for about a minute or two, it will be stretchy, soft and smooth. Put your dough ball into a lightly greased bowl (olive oil) to rise for 45 minutes, covered with greased plastic wrap. (non-stick spray)

Dough hiney...45 minute rise

In about 45 minutes your dough will be about doubled in size, punch it down- then let rise for 1- 1 1/2 hours more. I usually make two batches. (One at a time...)

Dough abuse...

Ready to go 1 1/2 hours later

Two-year-olds make beautiful pizzas!

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Homemade Convenience: Make Your Own Cornbread Mix

Convenience foods are a great modern marvel for busy moms. A great convenience with a price to match. With barely a bit more time in the beginning of the month, you can make a batch of 4 dinners worth of cornbread mix to last you the month (if you use it once-a-week) or so.

My mix is like a lot of recipes all over the internet- I mean really, the proportions of the same ingredients is what makes it cornbread, right? But, I mix mine a bit differently to get the texture I like.

Begin by shifting together 4 C of flour, 1 TBS of salt, (woah, sounds like a lot until you remember it's for 4 pans!) and 1/4 C of baking powder.

Mix in 1 C of sugar.

Then, cut or "rub in" 1 C of shortening. You can use a pastry cutter, two forks, or your fingers. I prefer to use my fingers because you want this mixture to get MUCH finer than biscuits or such... more like sand texture than pea-sized bits of shortening.

Click photo so see larger & see texture

Now, THOROUGHLY mix in 4 C of cornmeal. Now it looks kinda like yellow Moon Sand. Too bad it doesn't behave like it though...that'd be a spiffy money-saving recipe! 

Ditto...

You can keep the mix in an airtight container in the fridge, or separate your batch into four portions. (2 1/2 C each.) I like to use quart-sized bags.

There's 3 because the 4th is in a bowl getting made. Yum.

To use, take 2 1/2 C mix (or your portion), and mix with one egg and 1 1/4 C milk.

Bake at 425 until a toothpick in the center comes out clean.

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Dinner Doughnuts!?

Tasty, comforting yummy goodness! Well, they're not really doughnuts, but they are based on my No Time Doughnuts.

Begin by taking a can of cheapy refrigerator biscuits. (They were on sale for like .30 a pop...) Slice them in half. I like to zip through them with a pizza cutter...

Then, while heating up your oil, (I like to use a cast iron pan...), mix together in a paper lunch sack your coating. I used 1/2 tsp each onion & garlic powder, a pinch each of salt & pepper, and a generous pinch each of dried parsley & dried oregano. I think some canned Parmesan cheese, or that fakey-powdered butter would be delicious with some pasta!

Fry, watch them, they go QUICK. Then let drain briefly on some paper towels.

 Toss half of the batch into your paper sack & shake to cover. Repeat with the rest.

Not the healthiest of side choices, but for sure a kid-friendly, crowd-pleasing treat!

Also, don't forget about our Facebook fan giveaway & the Little Diva Tutus giveaway!

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Basic Biscuits

Biscuits are a staple in our home. Very versatile, biscuits can be a delicious addition to any breakfast, lunch or dinner. You simply start with the basic dough, then add any variety of herbs, seasonings, or toppings to create the perfect side.

Basic Biscuits:
Preheat oven to 450
Stir 2 cups flour with 1 Tablespoon baking powder and 1/2 teaspoon salt in a bowl. (Or, if you wish you can just dump 2 cups of self-rising flour into a bowl.)
Cut in 1/3 cup shortening with your fingers until the mixture looks like coarse crumbs. You must use shortening, butter in this instance will not do.
Dump in 3/4 cup milk and mix until moist. 

You can lightly knead on a floured surface (about 10 times), or use a large bowl & knead up against the sides of the bowl. That's what I do...I'm a bit lazy. Also, instead of adding a 3/4 cup of milk you can add 1 whole cup & make drop biscuits, and not knead at all.
Pat dough out to 1/2 inch thick and cut with a biscuit cutter, a glass, or even make squared biscuits with a pizza cutter. (Again...I'm a bit lazy...)
Place slightly touching (to help rise) on an un-greased sheet-pan until golden and lovely. (About 10-12 minutes.)

In addition to making drop biscuits, you can also use this dough to add things such at a teaspoon or garlic powder & some shredded cheese for delicious cheddar-biscuits. Or sprinkle in some herbs for a savory treat. Or rock them for dessert by brushing with some melted butter when almost done & topping with cinnamon sugar! The sky is the limit- you can get pretty creative with this forgiving dough.

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Easy Cheesy Corndog Cups

These corndog muffins are tasty and simple, with very few ingredients.

Here are the ingredients and the process:
- Start with your favorite store bought, homemade, or recipe for corn bread/muffins
I make my own mix, found HERE
- Add an extra egg to the batter when mixing
- Mix in a handful or 2 of shredded cheddar or cheddar-jack cheese (1/2 to 1 cup or so)
- Generously grease you muffin pan with non-stick spray
- fill your cups just shy of 2/3 full
- Take about an inch wide slice of Velveeta, or other processed cheese product, and cut into 12 chunks
- Cut 3 or 4 hot dogs into chunks, the amount will vary depending on your preference
The pieces should be about 1 to 1 1/4 inches long, and no more than 3 will fit in each cup
- Place cheese chunks in the middle of each cup
They will be sticking out slightly, but the batter will rise over them as it bakes
- Then plunk the hot dog pieces in around the cheesy centers
- Bake in a 425 degree oven until slightly golden brown on the tops
- Let cool for 5-8 minutes then remove from muffin pan so that they don't stick inside it

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