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Archive for the ‘Bread’ Category

Rosemary Scones

I love rosemary and my favorite way to use rosemary is in bread but it can be pretty time consuming. These scones were my answer to a quick rosemary fix, they are tender and go great by itself or accompanied with a meal.

Enjoy!

Rosemary Scones
Adapted from: Recipiezaar

2 cups all purpose flour
4 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon sugar
1 tablespoon butter
1 tablespoon freshly chopped rosemary
1 cup milk
handful of Cheddar Cheese (about ¾ to 1 cup)

Pre-heat oven to 425F.

Sift dry ingredients in a bowl and cut in butter. Add rosemary, milk, and cheese. Combine to form a soft dough.

Form dough into a flat disc and cut into eight wedges.

Place on a greased baking tray or onto a pre-heated pizza stone (my personal favorite) bake in an oven  for 12 minutes or until slightly brown.

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Modifying Cresent Rolls

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So I can’t seem to serve plain old crescents from a can, they are too boring for me, I love flavor. I tend to always twist them up and it makes for a quick easy side for any dinner. I’ll grab a can of crescents and some string cheese sticks. I cut the cheese sticks in thirds and roll them up in the crescent roll like you would a hot dog if you were making pigs in a blanket. So all that bubby goodness doesn’t come spilling out during baking, I pinch the ends to seal the cheese in. Sometime for an added twist I’ll also lay down two pieces of pepperoni and then the cheese stick and roll them up for pepperoni rolls. Next I’ll throw some seasonings on top such as garlic powder and Italian seasoning. I bake them according to the package and maybe a little longer until they look done. Once the rolls are done take them out of the oven and if you are feeling daring brush some melted butter (or garlic butter) over the tops and sprinkle with parmesan cheese.

Enjoy!

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Auntie Ann’s Soft Pretzel

pretzel

So I really couldn’t tell you when the last time I had a soft pretzel was. My only recollection of eating pretzels was when I was little, and my brothers and I eating them as after school or weekend snacks. My parents would buy a bulk bag of them and we’d just heat them up in the microwave and it was very important to make sure we had the right salt to pretzel ratio. I love a lot of salt on my pretzels. Now when it comes to Autie Ann’s pretzel I may have had tried it once in my life at our county fair I think I tried a piece of someones once but I can barely remember it. So does this recipe I found compare to the Auntie? I don’t know but I thought they were very tasty and for the most part very easy to make.

Enjoy!

 Auntie Ann’s Pretzels
Source: Insider’s Recipes Master Edition

1 1/2 cup warm water
1 1/8 tsp. active yeast (1 1/2 pkg)
2 Tbs. brown sugar
1 1/8 tsp. salt
1 cup bread flour (I ended up using ½ cup bread flour and ½ cup wheat flour because I ran out of bread flour.)  
3 cups regular flour
2 cups warm water
2 Tbs. baking soda
To taste coarse salt
2-4 Tbs. butter (melted)

Sprinkle yeast on lukewarm water in mixing bowl; stir to dissolve. Add
sugar, salt, and stir to dissolve; add flour and knead dough until smooth
and elastic. Let rise at least 1/2 hour.
While dough is rising, prepare a baking soda water bath with 2 cups warm
water and 2 Tbs. baking soda. Be certain to stir often.
After dough has risen, pinch off bits of dough and roll into a long rope
(about 1/2 inch or less thick) and shape. Dip pretzel into soda solution
and place on greased baking sheet. Allow pretzel to rise again. Bake in a
450 degree oven for about 10 minutes or until golden. Brush with melted
butter and enjoy!

Toppings:
After you brush with butter try sprinkling with coarse salt.
Or for Auntie Anne’s famous cinnamon sugar, try melting a stick of butter
in a shallow bowl( big enough to fit the entire pretzel) and in another
bowl, make a mixture of cinnamon and sugar. dip the pretzel into the
butter, coating both sides generously. then dip again into the cinnamon
mixture.

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dinner-plate

Take a look at that plate…mmmm….while I was going through my South Beach Cookbook and found this recipe and I knew it was going to be a must bake for this week. I was trying to find something to go with it so I whipped up a batch of biscuits that had a little surprise in the middle.

Enjoy!

 

Baked Pesto Chicken

Source: South Beach Quick and Easy Cookbook

½ cup pesto
2 chicken breasts
Salt & Pepper to taste
1 cup Mozzarella cheese

Pre-heat oven to 375 degrees. Spoon ¼ cup of  pesto in the bottom of a 9×13 dish. Salt and pepper chicken and place in the casserole dish. Spread remaining pesto on the chicken. Cover with foil and bake the chicken until cooked through, 25 minutes. (I found I had to cook the chicken much longer.) Once the chicken is cooked remove the foil and sprinkle the cheese on top of the chicken. Place back in oven until the cheese has melted.

chicken-in-pan

Three Cheese Garlic Biscuits

(Sorry for my measurements, I kind of just tossed in a little bit of this and a little of that)

2 ¼ cups Bisquick
2/3 cup milk
1 handful (about 1 cup) of Cheddar cheese
Italian seasonings, to taste
Garlic Powder, to taste
3 Mozzarella cheese sticks
2 tablespoons butter, melted
Additional garlic powder
Parmesan cheese

Pre-heat oven to 375 degrees. Mix bisquick, milk, cheddar cheese, seasonings, and garlic powder together. Spoon dough onto greased baking sheet. Cut each cheese stick into three equal parts. Place each stick in the middle of the biscuits and cover it with dough so you can’t see it. Pop the biscuits in the oven and bake until golden brown. 15-25 minutes. Once the biscuits look done pull them out of the oven and immediately brush the biscuits with butter then sprinkle with garlic power and Parmesan cheese.

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Buttermilk Cinnamon Bread

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I have never cooked with buttermilk before and I’ve seen plenty of recipes that I brushed off because it had buttermilk in it. Well I finally decided enough is enough and bought some and the first thing I baked was buttermilk cinnamon bread I had starred in my Google reader for some time now. This was defiantly a hit between my husband and I. We had the first loaf finished off within hours of coming out of the oven. This is more of a cakey dense bread. I added a dash or so of additional cinnamon in the bread batter because I didn’t think the “cinnamon swirl” would be enough cinnamon for our tastes. This is definitely a bread to try if you are looking for something sweet.

 Enjoy!

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Buttermilk Cinnamon Bread
Source: As seen on Macaroni and Cheesecake originally from Joy in the Journey

4 cups All Purpose Flour
2 tsp. baking soda
1 tsp. salt
1/2 cup vegetable oil
2 1/2 cups sugar, divided
2 cups buttermilk
2 eggs
1 tbsp. ground cinnamon

In a large mixing bowl whisk together flour, baking soda and salt.
In a small bowl, combine oil and 1 1/2 cups sugar.
Add buttermilk and eggs to sugar mixture, mix well.
Stir into dry ingredients just until moistened.
Fill two greased 8×4 loaf pans about 1/3 full.
Combine cinnamon and remaining sugar and sprinkle half over the batter.
Top with remaining batter and cinnamon sugar.
Swirl batter with a knife.
Bake at 350 degrees for 45-55 minutes until a toothpick inserted in the center comes out clean.
Cool in pans for 10 minutes before moving to a wire rack.

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So I love all the different foods people bring to their blogs. One of my favorite blogs to read is Katie’s from Good Things Catered. I needed to use up some strawberries and never made scones before so I thought I would give it a try. Mine came out a little different because I am sort o

f on the South Beach Diet. So I made some mods to the recipe. They were ok but next time I’m going to make them the regular way.

Juicy Strawberry Scones
from Good Things Catered

2 1/4 – 2 1/2 c. all purpose flour (depends on how ripe your strawberries are) (I used Wheat flour)
1/4 c. granulated sugar, plus extra for sprinkling ( I used Splenda)
1 Tbsp baking powder
1/4 tsp salt 1 stick (8 Tbsp) butter, chilled and cut into small pieces
1 egg
1/4 c. yogurt 1/4 c. milk

2 tsp orange zest (I didn’t have any so I didn’t use it)
1 c. fresh strawberries, diced

Preheat oven to 350 degrees and line baking sheet with parchment. In small bowl, combine egg, yogurt, milk, zest, whisk to combine thoroughly and set aside. In large bowl combine flour, sugar, powder, salt, and whisk to combine. Using pastry cutter or two knives, cut butter into flour until all pieces are smaller than pea-sized. -Add strawberries, and toss to coat. Add wet ingredients to dry and mix in lightly with fork until dough just comes together. Turn dough out onto well floured work surface and pat into large ball. Cut dough in half. Shape half of dough into flat disk shape and cut into 8 slices. Place on baking sheet and repeat with other half of dough. Sprinkle tops of scones with sugar and place in the oven. Bake until turn slightly brown, about 25 minutes. Remove from oven and let cool on baking sheet for 10 minutes. Transfer to a wire rack and let cool (or eat right away!)

 

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