buttery rolls

Upload: pipinaki

Post on 06-Apr-2018

229 views

Category:

Documents


0 download

TRANSCRIPT

  • 8/2/2019 Buttery Rolls

    1/25

    Buttery Rolls

    Rated:Submitted By: Debbie Leonard

    Photo By: 5THSISTER

    Prep Time: 30 Minutes

    Cook Time: 13 Minutes

    Ready In: 43 Minutes

    Servings: 24

    "Debbie Leonard of Roseburg, Oregon uses her bread machine to stir up the dough for these lovely golden

    dinner rolls. They're tender, fluffy and delicious when eaten warm from the oven."

    Ingredients:

    1 cup warm milk (70 to 80 degrees

    F)1/2 cup butter or margarine,

    softened

    1/4 cup sugar

    2 eggs

    1 1/2 teaspoons salt4 cups bread flour

    2 1/4 teaspoons active dry yeast

    Directions:

    1. In bread machine pan, place all ingredients in order suggested by manufacturer. Select dough setting

    (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed).

    2. When cycle is completed, turn dough onto a lightly floured surface. Divide into 24 portions; shape into

    balls. Place in a greased 13-in. x 9-in. x 2-in. baking pan. Cover and let rise in a warm place for 15 minutes.

    Bake at 375 degrees F for 13-16 minutes or until golden brown.

    I don't have a bread machine but I DO have a Kitchen Aid mixer, so I used that. I proofed the yeast in the

    mixer bowl with the sugar and the milk for ten minutes, then added the remaining liquid ingredients. After

    that, I then added the flour gradually. I kneaded the dough with the hook for about five minutes. I seperated

    the dough into 16 rolls and then put them into a greased 9x13 baking pan. I let them rise for about 45

    minutes, then baked for about 20. These turned out well for me. Better than the French Bread Rolls I made

    last month. (Whew. Those were a disaster.) This wasn't really all that difficult for me to make without a

    bread machine. It wasn't the type of roll I was looking for, more of a soft bread roll. This one has more of a

    crumbly texture. It DOES have a wonderful flavor, don't get me wrong. What I expected should have no

    bearing on how good a recipe is. I urge someone who is hesitant to make a recipe that lacks a bread machine

    to try these. You won't be disappointed. EDITED 08/06/08: Melted a couple tablespoons of butter and

    brushed the top of the rolls with it. Made the rolls even better.

    Yum yum!!! Perfect little dinner rolls with perfect texture and taste! The only alteration I had to make to the

    recipe was during the first knead in the machine the dough was too stiff so I added 1 tbs warm milk. That got

    it a tad too wet so I threw in a pinch of flour and it was perfecto!!! I cut the recipe in half and when the

    dough was ready I divided it into 12 pieces and each of those were divided into 3 pieces and rolled into balls.

    I greased 12 muffin tins and laid the 3 balls inside of them for cloverleaf rolls. Those only took 10 minutes to

    cook. The only disappointment I had was that I forgot to brush them with either melted butter or egg wash

    before baking. They still tasted wonderful but lacked a bit in presentation.

  • 8/2/2019 Buttery Rolls

    2/25

    Peanut Butter Cup Cookies

    Rated:Submitted By: BUCHKO

    Photo By: Jenna-Bean

    Prep Time: 25 Minutes

    Cook Time: 10 Minutes

    Ready In: 1 Hour 35 Minutes

    Servings: 40

    "These cookies have a sweet peanut butter cup center."

    Ingredients:

    1 3/4 cups all-purpose flour

    1/2 teaspoon salt

    1 teaspoon baking soda1/2 cup butter, softened

    1/2 cup white sugar

    1/2 cup peanut butter

    1/2 cup packed brown sugar

    1 egg, beaten

    1 teaspoon vanilla extract2 tablespoons milk

    40 miniature chocolate covered peanut

    butter cups, unwrapped

    Directions:

    1. Preheat oven to 375 degrees F (190 degrees C). Sift together the flour, salt and baking

    soda; set aside.

    2. Cream together the butter, sugar, peanut butter and brown sugar until fluffy. Beat in the

    egg, vanilla and milk. Add the flour mixture; mix well. Shape into 40 balls and place each

    into an ungreased mini muffin pan.3. Bake at 375 degrees for about 8 minutes. Remove from oven and immediately press a

    mini peanut butter cup into each ball. Cool and carefully remove from pan

  • 8/2/2019 Buttery Rolls

    3/25

    Peanut Butter Temptations II

    Rated:

    Submitted By: Sally

    Photo By: Christine

    Servings: 18

    "Peanut butter tarts with a chocolate covered peanut butter cup in the middle. You will need a mini muffin

    pan to make these."

    Ingredients:

    1/2 cup butter1/2 cup white sugar

    1/2 cup packed brown sugar

    1/2 cup peanut butter

    1 egg

    1/2 teaspoon vanilla extract1 1/4 cups all-purpose flour

    3/4 teaspoon baking soda

    1/2 teaspoon salt

    36 miniature chocolate covered peanut

    butter cups, unwrapped

    Directions:

    1. Preheat oven to 375 degrees F (190 degrees C).

    2. In a medium bowl, cream together the brown sugar, white sugar and butter. Stir in the

    peanut butter, then the egg and vanilla. Sift together the flour, baking soda and salt, stirinto the peanut butter mixture until the dough comes together. Shape into 1 inch balls

    and press them into the cups of an unprepared mini muffin pan.

    3. Bake for 8 to 10 minutes in the preheated oven. As soon as the cookies come out of the

    oven, press a mini chocolate covered peanut butter cup down into the center of each

    cookie until only the top is showing. Allow the cookies to cool completely before

    removing from their pans

    Black Magic Cake

    Rated:

    Submitted By: Marsha

    Photo By: TTV78

    Prep Time: 15 Minutes

    Cook Time: 35 Minutes

    Ready In: 1 Hour

    Servings: 24

    "Super spooky dark chocolate cake. Suitable for all your black magic get-togethers."

    Ingredients:

    1 3/4 cups all-purpose flour 2 eggs

  • 8/2/2019 Buttery Rolls

    4/25

    2 cups white sugar

    3/4 cup unsweetened cocoa powder

    2 teaspoons baking soda

    1 teaspoon baking powder

    1 teaspoon salt

    1 cup strong brewed coffee

    1 cup buttermilk

    1/2 cup vegetable oil

    1 teaspoon vanilla extract

    Directions:

    1. Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 9 inch round cake pans or one 9x13

    inch pan.

    2. In large bowl combine flour, sugar, cocoa, baking soda, baking powder and salt. Make a well in the center.

    3. Add eggs, coffee, buttermilk, oil and vanilla. Beat for 2 minutes on medium speed. Batter will be thin.

    Pour into prepared pans.

    4. Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes, or until toothpick inserted into center of cake

    comes out clean. Cool for 10 minutes, then remove from pans and finish cooling on a wire rack. Fill and

    frost as desired

    Sweet Dinner Rolls

    Rated:

    Submitted By: Donna West

    Photo By: Dianne

    Prep Time: 20 MinutesCook Time: 20 Minutes

    Ready In: 2 Hours 20 MinutesServings: 16

    "This versatile dough makes wonderful soft, sweet dinner rolls, but can also be used for cinnamon rolls. "

    Ingredients:

    1/2 cup warm water (110

    degrees F/45 degrees C)

    1/2 cup warm milk

    1 egg

    1/3 cup butter, softened

    1/3 cup white sugar

    1 teaspoon salt

    3 3/4 cups all-purpose flour

    1 (.25 ounce) package active

    dry yeast

    1/4 cup butter, softened

    Directions:

    1. Place water, milk, egg, 1/3 cup butter, sugar, salt, flour and yeast in the pan of the bread machine in the

    order recommended by the manufacturer. Select Dough/Knead and First Rise Cycle; press Start.

    2. When cycle finishes, turn dough out onto a lightly floured surface. Divide dough in half. Roll each half into

    a 12 inch circle, spread 1/4 cup softened butter over entire round. Cut each circle into 8 wedges. Roll

    wedges starting at wide end; roll gently but tightly. Place point side down on ungreased cookie sheet.

    Cover with clean kitchen towel and put in a warm place, let rise 1 hour. Meanwhile, preheat oven to 400

    degrees F (200 degrees C).

    3. Bake in preheated oven for 10 to 15 minutes, until golden

  • 8/2/2019 Buttery Rolls

    5/25

    Wow, I can't believe I made such good rolls. I don't have a breadmaker, so here's what I did: I mixed the

    water and milk, nuked in in the microwave for 1 minute and 15 seconds, poured it into the bowl of my

    KitchenAid mixer, then stirred in the sugar until it dissolved, then stirred in the yeast. I use yeast from a jar

    instead of packets, and I used 2.5 teaspoons. After it got foamy (I only waited about 10 minutes...I'm

    impatient) I mixed in the salt, butter and egg, then I started mixing the flour a half cup at a time. I let it rise

    for about 45 minutes in the bowl, then punched it down, divided it into 16 balls (I didn't feel like making

    crescents) and let it rise for another hour, then baked for 10 minutes. They turned out like something from a

    bakery. I have never, ever baked bread this wonderful. I am so bummed that I am home alone right now and

    nobody can see what a wonderful thing I just did! I also want to add, pay attention to the temperature of

    your oven...My oven tends to be extremely hot, so I only set it for 350 to bake these...they turned out

    perfect. I know 400 degrees would have blackened them. ~K

    The batter for this easy-to-bake banana bread is enriched with the addition of sour cream.

    Amish White Bread

    Rated:

    Submitted By: Peg

    Photo By: chestnut

    Prep Time: 20 Minutes

    Cook Time: 40 Minutes

    Ready In: 2 Hours 30 Minutes

    Servings: 24

    "This recipe will give you two loaves of plain, sweet white bread that are quick and easy to make."

    Ingredients:

    2 cups warm water (110 degrees F

    /45 degrees C)

    2/3 cup white sugar

    1 1/2 tablespoons active dry yeast

    1 1/2 teaspoons salt

    1/4 cup vegetable oil

    6 cups bread flour

    Directions:

    1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast

    resembles a creamy foam.

    2. Mix salt and oil into the yeast. Mix in flour one cup at a time. Knead dough on a lightly floured surface

    until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise

    until doubled in bulk, about 1 hour.

    3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two

    well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.

    4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

    This is a foolproof recipe provided you just follow the steps, watch your measurements of flour, have

    good yeast, and keep the temp at least 65 degrees. For those who have had failures try weighing out your

    flour instead of measuring. NOTES FOR KITHEN AID MIXER USERS: Proof your yeast in the mixing bowl

    then add the oil/salt, the add the flour approx. 1 cup at a time with the dough hook on low speed. Once

  • 8/2/2019 Buttery Rolls

    6/25

    all the dry ingredients are in come up to medium speed for 5 minutes. Then take the dough out, fold it

    over on itself to redistribute the yeast, make a ball, and place it back in the same bowl after you drizzle a

    tablespoon of oil (veggie or olive) and turn the dough to coat evenly. Cover tightly with plastic wrap and

    then a kitchen towel. There are a number of tricks if you think your kitchen is too cool. Turn your over on

    for 20 seconds and then right off. Put the dough in to rise. I set mine about 4 feet from the woodstove

    and turn it once. However, get it over 115 degrees and you'll kill the yeast. Just kneading it in the KA will

    increase the temp of the dough. And by the way, I have cut the sugar down to 2 tablespoons and it is a

    classic farmhouse white bread. Hope this helps the few that are having trouble.

    Banana Crumb Muffins

    Rated:

    Submitted By: Lisa Kreft

    Photo By: Jessica

    Prep Time: 15 Minutes

    Cook Time: 20 Minutes

    Ready In: 35 Minutes

    Servings: 10

    "A basic banana muffin is made extraordinary with a cinnamon-and-brown-sugar streusel topping."

    Ingredients:

    1 1/2 cups all-purpose flour

    1 teaspoon baking soda

    1 teaspoon baking powder

    1/2 teaspoon salt3 bananas, mashed

    3/4 cup white sugar

    1 egg, lightly beaten

    1/3 cup butter, melted

    1/3 cup packed brown sugar

    2 tablespoons all-purpose flour1/8 teaspoon ground cinnamon

    1 tablespoon butter

    Directions:

    1. Preheat oven to 375 degrees F (190 degrees C). Lightly grease 10 muffin cups, or line with muffin papers.

    2. In a large bowl, mix together 1 1/2 cups flour, baking soda, baking powder and salt. In another bowl, beat

    together bananas, sugar, egg and melted butter. Stir the banana mixture into the flour mixture just until

    moistened. Spoon batter into prepared muffin cups.

    3. In a small bowl, mix together brown sugar, 2 tablespoons flour and cinnamon. Cut in 1 tablespoon butter

    until mixture resembles coarse cornmeal. Sprinkle topping over muffins.

    4. Bake in preheated oven for 18 to 20 minutes, until a toothpick inserted into center of a muffin comes out

    clean.

    Superb! Following other reviewers' suggestions, I added 1 tsp. vanilla, 1/2 tsp. nutmeg, and 3/4 tsp.

    cinnamon to the muffin batter. I also used canola oil in place of the melted butter and 1/2 c. white sugar and

    1/4 c. brown. In the crumb topping I increased the cinnamon to 1/4 tsp. These are very good and will go in

    my 'keepers' file!

  • 8/2/2019 Buttery Rolls

    7/25

    World's Best Lasagna

    Rated:

    Submitted By: Johnchandler

    Photo By: Heather

    Prep Time: 30 Minutes

    Cook Time: 2 Hours 30 Minutes

    Ready In: 3 Hours 15 Minutes

    Servings: 12

    "Filling and satisfying lasagna with sausage, ground beef and three types of cheese."

    Ingredients:

    pound sweet Italian sausage

    /4 pound lean ground beef/2 cup minced onion

    cloves garlic, crushed

    (28 ounce) can crushed

    omatoes

    (6 ounce) cans tomato paste

    (6.5 ounce) cans canned tomato

    auce

    /2 cup water

    tablespoons white sugar

    1/2 teaspoons dried basil leaves

    /2 teaspoon fennel seeds

    1 teaspoon Italian seasoning

    1 tablespoon salt1/4 teaspoon ground black pepper

    4 tablespoons chopped fresh

    parsley

    12 lasagna noodles

    16 ounces ricotta cheese

    1 egg

    1/2 teaspoon salt

    3/4 pound mozzarella cheese,

    sliced

    3/4 cup grated Parmesan cheese

    Directions:

    1. In a Dutch oven, cook sausage, ground beef, onion, and garlic over medium heat until well browned. Stir in

    crushed tomatoes, tomato paste, tomato sauce, and water. Season with sugar, basil, fennel seeds, Italian

    seasoning, 1 tablespoon salt, pepper, and 2 tablespoons parsley. Simmer, covered, for about 1 1/2 hours,

    stirring occasionally.

    2. Bring a large pot of lightly salted water to a boil. Cook lasagna noodles in boiling water for 8 to 10 minutes.

    Drain noodles, and rinse with cold water. In a mixing bowl, combine ricotta cheese with egg, remainingparsley, and 1/2 teaspoon salt.

    3. Preheat oven to 375 degrees F (190 degrees C).

    4. To assemble, spread 1 1/2 cups of meat sauce in the bottom of a 9x13 inch baking dish. Arrange 6 noodles

    lengthwise over meat sauce. Spread with one half of the ricotta cheese mixture. Top with a third of

    mozzarella cheese slices. Spoon 1 1/2 cups meat sauce over mozzarella, and sprinkle with 1/4 cup Parmesan

    cheese. Repeat layers, and top with remaining mozzarella and Parmesan cheese. Cover with foil: to prevent

    sticking, either spray foil with cooking spray, or make sure the foil does not touch the cheese. Bake in

    preheated oven for 25 minutes. Remove foil, and bake an additional 25 minutes. Cool for 15 minutes before

    serving.

    Excellent and Authentic recipe! A little more work and ingredients, but well worth it. Use FRESH basil formore flavor - I use about 1/2 - 2/3 cup fresh chopped basil. It cooks down and is sooo aromatic. The mix of

  • 8/2/2019 Buttery Rolls

    8/25

    sausage and beef is sublime, so no need for more salt. I always add a dash of nutmeg to the ricotta mixture

    (an old italian secret!). I usually make this a day ahead for the flavors and herbs to meld in the fridge then let

    it sit at room temperature for about 1 hour before baking. Have made for company too, and always get

    RAVES on it's authenticity. Great, winter comfort food and feeds a lot of people. Another tip for lasagna

    makers - no need to wash another pot to boil noodles. Soak raw, hard noodles in a large bowl of very hot tap

    water for 20-30 min. Noodles won't be cooked but soft, and can complete it's cooking in the oven. I learned

    this from a caterer - try it!

    Delicious Ham and Potato Soup

    Rated:

    Submitted By: ELLIE11Photo By: CC's2bake

    Prep Time: 20 Minutes

    Cook Time: 25 Minutes

    Ready In: 45 Minutes

    Servings: 8

    "This is a delicious recipe for ham and potato soup that a friend gave to me. It is very easy and the great

    thing about it is that you can add additional ingredients, more ham, potatoes, etc and it still turns out great."

    Ingredients:

    3 1/2 cups peeled and diced potatoes

    1/3 cup diced celery

    1/3 cup finely chopped onion

    3/4 cup diced cooked ham

    3 1/4 cups water

    2 tablespoons chicken bouillon granules

    1/2 teaspoon salt, or to taste

    1 teaspoon ground white or black pepper

    , or to taste

    5 tablespoons butter

    5 tablespoons all-purpose flour

    2 cups milk

    Directions:

    1. Combine the potatoes, celery, onion, ham and water in a stockpot. Bring to a boil, then

    cook over medium heat until potatoes are tender, about 10 to 15 minutes. Stir in the

    chicken bouillon, salt and pepper.

    2. In a separate saucepan, melt butter over medium-low heat. Whisk in flour with a fork,

    and cook, stirring constantly until thick, about 1 minute. Slowly stir in milk as not to allowlumps to form until all of the milk has been added. Continue stirring over medium-low

    heat until thick, 4 to 5 minutes.

    3. Stir the milk mixture into the stockpot, and cook soup until heated through. Serve

    immediately

  • 8/2/2019 Buttery Rolls

    9/25

    Chicken Pot Pie IX

    Rated:Submitted By: Robbie Rice

    Photo By: tahoegirl

    Prep Time: 20 Minutes

    Cook Time: 50 Minutes

    Ready In: 1 Hour 10 Minutes

    Servings: 8

    "A delicious chicken pie made from scratch with carrots, peas and celery. A delicious and heartwarming

    meal."

    Ingredients:

    1 pound skinless, boneless chicken

    breast halves - cubed1 cup sliced carrots

    1 cup frozen green peas

    1/2 cup sliced celery

    1/3 cup butter

    1/3 cup chopped onion

    1/3 cup all-purpose flour

    1/2 teaspoon salt

    1/4 teaspoon black pepper1/4 teaspoon celery seed

    1 3/4 cups chicken broth

    2/3 cup milk

    2 (9 inch) unbaked pie crusts

    Directions:

    1. Preheat oven to 425 degrees F (220 degrees C.)

    2. In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for15 minutes. Remove from heat, drain and set aside.

    3. In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in

    flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over

    medium-low heat until thick. Remove from heat and set aside.

    4. Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with

    top crust, seal edges, and cut away excess dough. Make several small slits in the top to

    allow steam to escape.

    5. Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and

    filling is bubbly. Cool for 10 minutes before serving

  • 8/2/2019 Buttery Rolls

    10/25

    Apple Pie by Grandma Ople

    Rated:

    Submitted By: MOSHASMAMA

    Photo By: C.C.

    Prep Time: 30 Minutes

    Cook Time: 1 Hour

    Ready In: 1 Hour 30 Minutes

    Servings: 8

    "Grandmas from all around can be proud of this unique recipe that brings fabulous results. Sliced apples are

    mounded in a prepared pie shell, covered with a latticed crust, and just before slipping into the oven, doused

    with a sugary butter syrup."

    Ingredients:1 recipe pastry for a 9 inch double crust

    pie

    1/2 cup unsalted butter

    3 tablespoons all-purpose flour

    1/4 cup water

    1/2 cup white sugar

    1/2 cup packed brown sugar

    8 Granny Smith apples - peeled, cored

    and sliced

    Directions:

    1. Preheat oven to 425 degrees F (220 degrees C). Melt the butter in a saucepan. Stir in flour to form a paste.

    Add water, white sugar and brown sugar, and bring to a boil. Reduce temperature and let simmer.

    2. Place the bottom crust in your pan. Fill with apples, mounded slightly. Cover with a lattice work crust.Gently pour the sugar and butter liquid over the crust. Pour slowly so that it does not run off.

    3. Bake 15 minutes in the preheated oven. Reduce the temperature to 350 degrees F (175 degrees C).

    Continue baking for 35 to 45 minutes, until apples are soft.

    A++ Decadently Delicious! Ive tried many recipes from this site, all of them pleasing. But this is the first time

    I've ever been so inspired by one to write a review! You wont find a better recipe for apple pie. I read every

    review for people's advice before starting, and did make a few adjustments to the original. Some mentioned

    granny smith apples were too tart. Stick with the recipe on that one. I added a teaspoon of cinnamon, a good

    dash of nutmeg and a tablespoon of vanilla to the syrup prior to simmering (compensate for adding the

    vanilla by omiting a tablespoon of that 1/4 cup of water). Next, definately mix the syrup with the applesrather than trying to pour into the pie (save enough to glaze top crust). Do use a 9" glass pie pan to avoid

    spillage. Use the middle shelf in the oven (so top crust doesnt brown too fast). And last but not least, I did

    the lattice top crust, and it turned out picture perfect, but im convinced that using a complete top crust with

    designer slits cut into it would turn out just as beautifully. Whatever you decide to do with the top crust, just

    remember the syrup you saved to glaze the top with needs to still be HOT or it will thicken up on you, so

    have your plan together and move quickly. In all, this recipe is amazing. I will make this for anyone I am

    trying to impress! Three cheers for Grandma Opal and family.

  • 8/2/2019 Buttery Rolls

    11/25

    Chicken Cordon Bleu II

    Rated:Submitted By: Behr

    Photo By: DarleneW

    Prep Time: 15 Minutes

    Cook Time: 45 Minutes

    Ready In: 1 Hour

    Servings: 6

    "The standard Cordon Bleu swimming in a creamy wine sauce."

    Ingredients:

    6 skinless, boneless chicken breast

    halves

    6 slices Swiss cheese6 slices ham

    3 tablespoons all-purpose flour

    1 teaspoon paprika

    6 tablespoons butter

    1/2 cup dry white wine

    1 teaspoon chicken bouillon granules1 tablespoon cornstarch

    1 cup heavy whipping cream

    Directions:

    1. Pound chicken breasts if they are too thick. Place a cheese and ham slice on each breast within 1/2 inch of

    the edges. Fold the edges of the chicken over the filling, and secure with toothpicks. Mix the flour and

    paprika in a small bowl, and coat the chicken pieces.

    2. Heat the butter in a large skillet over medium-high heat, and cook the chicken until browned on all sides.

    Add the wine and bouillon. Reduce heat to low, cover, and simmer for 30 minutes, until chicken is nolonger pink and juices run clear.

    3. Remove the toothpicks, and transfer the breasts to a warm platter. Blend the cornstarch with the cream

    in a small bowl, and whisk slowly into the skillet. Cook, stirring until thickened, and pour over the chicken.

    Serve warm

    This is very good -- but I'd recommend a few changes. First, pound the breasts to half-inch thickness at least

    (this will let you reduce the 30 min cook time to about 15, max). Then, reduce fat a little by using half butter

    and half olive oil when you brown (3 tbsp. of each). Oil will keep the butter from burning, too. Third, if you

    want to eliminate wine, just use 1/2 cup chicken broth (from a can, if needed) -- or just use salted water. No

    big deal. Last, when I blend the cream at the last stage, I like to add about 1/4 cup fresh chopped basil to themix -- serve with chopped fresh basil on top, too - or substitute whatever herb you like (fresh is best, but

    only add it last).I made a few changes to this recipe. First, I brushed the chicken with egg and rolled in

    breadcrumbs instead of flour. Second, I fried the chicken in butter for about 10 minutes until it was nicely

    browned, then I put it in the oven at 350 for another 20 minutes. Instead of simmering the chicken in the

    sauce, I whisked the cream,wine, bouillon and cornstarch in a bowl, then simmered it for about 10 min.

    alone, and spooned it over the chicken. It turned out fantastic. My fiancee` said this was the best dish I ever

    made, and he's more of a beef man. Thank you!

  • 8/2/2019 Buttery Rolls

    12/25

    Annie's Fruit Salsa and Cinnamon

    Chips

    Rated:

    Submitted By: Ann Page

    Photo By: GodivaGirl

    Prep Time: 15 Minutes

    Cook Time: 10 Minutes

    Ready In: 45 Minutes

    Servings: 10

    "This delicious salsa made with fresh kiwis, apples and berries is a sweet, succulent treat when served on

    homemade cinnamon tortilla chips. Enjoy it as a summer appetizer or an easy dessert."

    Ingredients:2 kiwis, peeled and diced

    2 Golden Delicious apples - peeled, cored

    and diced

    8 ounces raspberries

    1 pound strawberries

    2 tablespoons white sugar

    1 tablespoon brown sugar

    3 tablespoons fruit preserves, any flavor

    10 (10 inch) flour tortillas

    butter flavored cooking spray

    2 tablespoons cinnamon sugar

    Directions:

    1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries,

    white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15

    minutes.

    2. Preheat oven to 350 degrees F (175 degrees C).

    3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges

    and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired

    amount of cinnamon sugar. Spray again with cooking spray.

    4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges.

    Allow to cool approximately 15 minutes. Serve with chilled fruit mixture

  • 8/2/2019 Buttery Rolls

    13/25

    Fluffy Pancakes

    Rated:Submitted By: kris

    Photo By: momto2lilbugs

    Prep Time: 10 Minutes

    Cook Time: 10 Minutes

    Ready In: 25 Minutes

    Servings: 4

    "Tall, fluffy pancakes are delicious served with butter and syrup or top with strawberries and whipped cream

    for a real treat. "

    Ingredients:

    3/4 cup milk

    2 tablespoons white vinegar1 cup all-purpose flour

    2 tablespoons white sugar

    1 teaspoon baking powder

    1/2 teaspoon baking soda

    1/2 teaspoon salt1 egg

    2 tablespoons butter, melted

    cooking spray

    Directions:

    1. Combine milk with vinegar in a medium bowl and set aside for 5 minutes to "sour".

    2. Combine flour, sugar, baking powder, baking soda, and salt in a large mixing bowl. Whisk

    egg and butter into "soured" milk. Pour the flour mixture into the wet ingredients and

    whisk until lumps are gone.

    3. Heat a large skillet over medium heat, and coat with cooking spray. Pour 1/4 cupfuls ofbatter onto the skillet, and cook until bubbles appear on the surface. Flip with a spatula,

    and cook until browned on the other side

  • 8/2/2019 Buttery Rolls

    14/25

    Grandmother's Buttermilk

    Cornbread

    Rated:

    Submitted By: BETHANYWEATHERSBY

    Photo By: Jessica

    Prep Time: 15 Minutes

    Cook Time: 40 Minutes

    Ready In: 55 Minutes

    Servings: 9

    "Grandma's recipe for a sweet, moist cornbread likely to become your favorite!"

    Ingredients:1/2 cup butter

    2/3 cup white sugar

    2 eggs

    1 cup buttermilk

    1/2 teaspoon baking soda

    1 cup cornmeal

    1 cup all-purpose flour

    1/2 teaspoon salt

    Directions:

    1. Preheat oven to 375 degrees F (175 degrees C). Grease an 8 inch square pan.

    2. Melt butter in large skillet. Remove from heat and stir in sugar. Quickly add eggs and beat until well

    blended. Combine buttermilk with baking soda and stir into mixture in pan. Stir in cornmeal, flour, and

    salt until well blended and few lumps remain. Pour batter into the prepared pan.3. Bake in the preheated oven for 30 to 40 minutes, or until a toothpick inserted in the center comes out

    clean.

    Glad you are all enjoying this recipe. Just wanted to mention a few things in response to some reviews. First,

    I mix all ingredients in the pan I melt the butter in. Less dishes. Second, I often use whole wheat flour to cut

    sweetness and make it a tad more healthy. Third, it freezes fabulously. I always make a double batch,

    remove one from the pan after cooling, wrap it up and pop it in the freezer. Thanks for all the rave reviews!

    3/20 Based on some reviews I've read, I want to clarify something. I use a regular pot to melt my butter in.

    After the butter has melted I proceed with adding the rest of the ingredients in that same pot. I do NOT get a

    separate bowl for mixing in. After all the ingredients are mixed in the pot I pour the batter into a baking pan.I do NOT mix everything in the pan I'm baking it in. I do NOT keep the butter and sugar mixture out when

    mixing the rest of the ingredients. Hope that helps. 7/24/10 I'd change the recipe if I could, but I can't figure

    out how, so I'll mention here that the normal baking time is 30 minutes. I put 30-40 minutes in the directions

    because it takes longer when you use whole wheat flour, which I often do. I'm guessing those who complain

    about it being dry are just seeing the "cook time - 40 minutes" at the top and overbaking it. 3/16/11 I never

    claimed this was a Southern recipe & couldn't figure out why some reviews pointed out that it wasn't.

    Evidently Allrecipes put it in that category. Sorry!

  • 8/2/2019 Buttery Rolls

    15/25

    BBQ Pork for Sandwiches

    Rated:Submitted By: KMB233

    Photo By: cookin'mama

    Prep Time: 15 Minutes

    Cook Time: 4 Hours 30 Minutes

    Ready In: 4 Hours 45 Minutes

    Servings: 12

    "Mouth-watering pork cooked in a slow cooker with beef broth served with barbecue sauce."

    Ingredients:

    1 (14 ounce) can beef broth

    3 pounds boneless pork ribs

    1 (18 ounce) bottle barbeque sauce

    Directions:1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or

    until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right

    away, but it will.

    2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet,

    and stir in barbeque sauce.

    3. Bake in the preheated oven for 30 minutes, or until heated through

    After reading the reviews I did the following - I bought 4 lb pork butt - a less expensive cut of meat. I put the

    meat and broth in the slow cooker for 10 hours, shredded it right away (it shredded very easily) added 1 1/2

    bottles of barbecue sauce and refrigerated it overnight. The next day I put it back in the slow cooker for a

    couple of hours to reheat. It was delicious, easy and inexpensive.This is how I cook my bbq pork.

    Recommendation for those who have used pork tenderloin, boneless pork chops, etc., - you're using an

    expensive cut of meat when the cheap cuts work as well. Honestly, the pork will be very tender and the

    flavor rich. It only takes a small amount of work to remove the bones & fat. The meat itself remains

    reasonably lean. You will save much money by trying the pork butt, pork roast, etc.

  • 8/2/2019 Buttery Rolls

    16/25

    Jamie's Cranberry Spinach Salad

    Rated:Submitted By: Jamie Hensley

    Photo By: Dianne

    Prep Time: 10 Minutes

    Cook Time: 10 Minutes

    Ready In: 20 Minutes

    Servings: 8

    "Spinach, toasted almonds and bits of dried cranberries are tossed together in a bowl and dressed with a

    sweet and tangy vinegar and oil dressing full of sesame and poppy seeds."

    Ingredients:

    1 tablespoon butter

    3/4 cup almonds, blanched and slivered1 pound spinach, rinsed and torn into bite

    -size pieces

    1 cup dried cranberries

    2 tablespoons toasted sesame seeds

    1 tablespoon poppy seeds

    1/2 cup white sugar

    2 teaspoons minced onion1/4 teaspoon paprika

    1/4 cup white wine vinegar

    1/4 cup cider vinegar

    1/2 cup vegetable oil

    Directions:

    1. In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly

    toasted. Remove from heat, and let cool.

    2. In a large bowl, combine the spinach with the toasted almonds and cranberries.3. In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine

    vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

    When I saw this recipe's ingredients, I wondered what the fuss was about. Today, as I eat yesterday's wilted

    leftovers from a Tupperware container at 9am in the morning, I thought I'd write a review! I make this salad

    all the time now. I use spinach and other greens. I use toasted (10 minutes in 350 oven - no butter) pine nuts

    now insead of the almonds and will never go back - they are perfect for this salad. I add one container of

    blue cheese (a must for us - perfect blend of flavors). I use one 6 oz package Craisins. I've never used the

    poppy seeds - but the toasted sesame seeds (also at 350 for 10 minutes) are a must. I may or may not use

    dried minced onion. Toss all dressing ingredients in a container with a lid - and shake! This salad has been ahit with everyone I've served it to - dinner party, Easter lunch, dinner at home. It is so easy and easy to

    transport, too - just add the dressing once you get to where you're going. Try it - I bet you'll love it!!

  • 8/2/2019 Buttery Rolls

    17/25

    Premium Pizza Crust

    Rated:Submitted By: NANDITA

    Photo By: Descolada

    Prep Time: 30 Minutes

    Cook Time: 10 Minutes

    Ready In: 15 Hours

    Servings: 8

    "This is a very simple crust that will take some practice to perfect, unless you already know how to toss a

    pizza. Two preparation methods are given to choose from: an overnight rise in the refrigerator and the more

    conventional sponge-rise approach."

    Ingredients:

    1 1/2 teaspoons active dry yeast1 1/2 cups water

    3 cups all-purpose flour1 teaspoon sea salt

    Directions:

    1. OVERNIGHT COLD RISE METHOD: In a large bowl, dissolve yeast in water. Stir in 2 cups of flour and salt;

    mix well. Stir in the remaining flour, 1/2 cup at a time, beating well after each addition. When the dough

    has pulled together, turn it out onto a lightly floured surface and knead until smooth and supple, about 15

    minutes. Place dough in bowl dusted with flour cover with plastic wrap and refrigerate overnight.

    2. SPONGE RISE METHOD: In a large bowl, dissolve yeast in 1/2 cup water. Stir in 1/2 cup of flour; mix well.

    Cover bowl with plastic wrap and let rise until foamy, about 1 hour. Blend in remaining water, flour and

    salt; beat well. When the dough has pulled together, turn it out onto a lightly floured surface and kneaduntil smooth and supple, about 15 minutes. Place dough in bowl dusted with flour and cover with plastic

    wrap. Let rise until doubled, about 2 to 3 hours.

    3. Deflate the dough and turn it out onto a lightly floured surface. Divide the dough into two equal pieces.

    Roll dough out to half of its final size. Let rest for 10 to 15 minutes (while you prepare desired pizza

    toppings). Preheat oven to 450 degrees F (230 degrees C).

    4. Stretch out dough over your floured knuckles and spin/toss 2 to 3 times until desired size is achieved.

    Place dough on a baker's peel sprinkled with cornmeal or a lightly greased pizza pan. Spread with desired

    toppings and bake on a pizza stone in preheated oven for 8 to 10 minutes, or until golden brown. Let

    baked pizza cool for 5 minutes before serving

    Had to add about a cup more flour but this is the bomb! I haven't had pizza like this since I left my

    hometown pizza place owned by an Italian family. I used the sponge version that took a little over an hour. I

    did use 110degree water and did add just a pinch of sugar. I let it 'grow' in its sponge form for about 2 hours.

    This dough was a beautiful consistency when it came together; incredibly easy to work with. I let it rise in a

    warmed oven so it didn't take 2 hours to double in bulk, only 1 hour. The crust was crispy on the edges with

    a chewy consistency. It made 2 large pizzas. The taste was great; it had a slight sourdough tang I think

    because I let the sponge ferment longer. The edges don't get browned but didn't matter==superb crust

    consistency.

  • 8/2/2019 Buttery Rolls

    18/25

    Clone of a Cinnabon

    Rated:Submitted By: Marsha Fernandez

    Photo By: abapplez

    Prep Time: 20 Minutes

    Cook Time: 15 Minutes

    Ready In: 3 Hours

    Servings: 12

    "Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the

    bread machine and everything else is done by hand."

    Ingredients:

    1 cup warm milk (110 degrees F/45

    degrees C)2 eggs, room temperature

    1/3 cup margarine, melted

    4 1/2 cups bread flour

    1 teaspoon salt

    1/2 cup white sugar

    2 1/2 teaspoons bread machine yeast

    1 cup brown sugar, packed

    2 1/2 tablespoons ground cinnamon

    1/3 cup butter, softened

    1 (3 ounce) package cream cheese,

    softened

    1/4 cup butter, softened

    1 1/2 cups confectioners' sugar

    1/2 teaspoon vanilla extract

    1/8 teaspoon salt

    Directions:

    1. Place ingredients in the pan of the bread machine in the order recommended by the manufacturer. Select

    dough cycle; press Start.

    2. After the dough has doubled in size turn it out onto a lightly floured surface, cover and let rest for 10

    minutes. In a small bowl, combine brown sugar and cinnamon.

    3. Roll dough into a 16x21 inch rectangle. Spread dough with 1/3 cup butter and sprinkle evenly with

    sugar/cinnamon mixture. Roll up dough and cut into 12 rolls. Place rolls in a lightly greased 9x13 inch

    baking pan. Cover and let rise until nearly doubled, about 30 minutes. Meanwhile, preheat oven to 400

    degrees F (200 degrees C).

    4. Bake rolls in preheated oven until golden brown, about 15 minutes. While rolls are baking, beat togethercream cheese, 1/4 cup butter, confectioners' sugar, vanilla extract and salt. Spread frosting on warm rolls

    before serving

    Someone wanted to know how to make this without a bread machine, here is how. Dissolve the yeast in the

    warm milk in a large bowl. Mix in the sugar, margarine, salt, and eggs. Add flour and mix well. Knead the

    dough into a large ball, using your hands dusted lightly with flour. Put in a bowl, cover and let rise in a warm

    place about 1 hour, or until doubled in size. Then pick up with rolling out the dough. Hope this helped!These

    are fantastic cinnamon rolls but I have yet to see people suggest the key part to these rolls! As soon as you

    take them out of the oven you need to flip the pan over which allows all of the yummy cinnamon drippings

    to recoat the rolls. I have heard a lot of you state that the filling has simply run out of the rolls. This alleviates

    that and makes them to die for. Good luck!

  • 8/2/2019 Buttery Rolls

    19/25

    Sarah's Applesauce

    Rated:Submitted By: PHATCAT

    Photo By: cookin'mama

    Prep Time: 10 Minutes

    Cook Time: 20 Minutes

    Ready In: 30 Minutes

    Servings: 4

    "This applesauce is delicious! I make it for my younger brother all the time. He loves it, and he hates canned

    applesauce!"

    Ingredients:

    4 apples - peeled, cored and chopped

    3/4 cup water

    1/4 cup white sugar

    1/2 teaspoon ground cinnamonDirections:

    1. In a saucepan, combine apples, water, sugar, and cinnamon. Cover, and cook over

    medium heat for 15 to 20 minutes, or until apples are soft. Allow to cool, then mash with

    a fork or potato masher

    Turkey Brine

    Rated:Submitted By: SHERI GAILEY

    Photo By: lzeledn

    Prep Time: 5 Minutes

    Cook Time: 15 Minutes

    Ready In: 8 Hours 20 Minutes

    Servings: 15

    "This is a tasty brine for any poultry. It will make your bird very juicy, and gravy to die for!!"

    Ingredients:

    1 gallon vegetable broth

    1 cup sea salt

    1 tablespoon crushed dried rosemary

    1 tablespoon dried sage

    1 tablespoon dried thyme

    1 tablespoon dried savory

    1 gallon ice water

    Directions:

    1. In a large stock pot, combine the vegetable broth, sea salt, rosemary, sage, thyme, and

    savory. Bring to a boil, stirring frequently to be sure salt is dissolved. Remove from heat,

    and let cool to room temperature.

    2. When the broth mixture is cool, pour it into a clean 5 gallon bucket. Stir in the ice water.

    3. Wash and dry your turkey. Make sure you have removed the innards. Place the turkey,

    breast down, into the brine. Make sure that the cavity gets filled. Place the bucket in the

    refrigerator overnight.

  • 8/2/2019 Buttery Rolls

    20/25

    4. Remove the turkey carefully draining off the excess brine and pat dry. Discard excess

    brine.

    5. Cook the turkey as desired reserving the drippings for gravy. Keep in mind that brined

    turkeys cook 20 to 30 minutes faster so watch the temperature gauge

    Bill's Sausage Gravy

    Rated:

    Submitted By: VLLYBY1

    Photo By: J-Shep

    Prep Time: 5 Minutes

    Cook Time: 25 Minutes

    Ready In: 30 Minutes

    Servings: 6

    "Browned maple sausage is stirred into a creamy white gravy made with the sausage drippings. Pour over

    hot biscuits for a rich and hearty breakfast."

    Ingredients:

    1 (12 ounce) package maple flavored

    sausage

    3 tablespoons butter

    1/4 cup all-purpose flour

    3 cups whole milk

    salt and pepper to taste

    Directions:

    1. Place sausage in a large, deep skillet. Cook over medium-high heat until evenly brown. Remove sausage

    with a slotted spoon, leaving the drippings in the pan. Stir in the butter until melted. Add flour, and stiruntil smooth. Reduce heat to medium, and cook until light brown. Gradually whisk in milk, and cook until

    thickened. Season with salt and pepper, and stir in cooked sausage. Reduce heat, and simmer for 12 to 15

    minutes. If gravy becomes too thick, stir in a little more milk

    This is a great sausage gravy with any type of sausage. Maple tastes great & I normally wouldn't have chosen

    it, but have used it several times for this gravy. I end up having to use a little extra flour because I make this

    with 1% milk, which is what I normally buy. OH - ONE OTHER THING: The most popular review states that he

    whisks the milk & flour together & adds it to the sausage directly. The reason the recipe is written the way it

    is - is because you need to cook the flour in the drippings & butter to get rid of the "floury" taste. All

    successful white sauces are made this way. Following the original recipe as written makes the best tastinggravy!

  • 8/2/2019 Buttery Rolls

    21/25

    Megan's Granola

    Rated:Submitted By: annie9

    Photo By: CC's2bake

    Prep Time: 20 Minutes

    Cook Time: 20 Minutes

    Ready In: 40 Minutes

    Servings: 30

    "My daughter and I came up with this recipe and it is absolutely wonderful. I've tried many granola recipes

    and this tops them all. Enjoy!"

    Ingredients:

    8 cups rolled oats

    1 1/2 cups wheat germ1 1/2 cups oat bran

    1 cup sunflower seeds

    1 cup finely chopped almonds

    1 cup finely chopped pecans

    1 cup finely chopped walnuts

    1 1/2 teaspoons salt

    1/2 cup brown sugar

    1/4 cup maple syrup3/4 cup honey

    1 cup vegetable oil

    1 tablespoon ground cinnamon

    1 tablespoon vanilla extract

    2 cups raisins or sweetened dried

    cranberries

    Directions:

    1. Preheat the oven to 325 degrees F (165 degrees C). Line two large baking sheets with parchment or

    aluminum foil.

    2. Combine the oats, wheat germ, oat bran, sunflower seeds, almonds, pecans, and walnuts in a large bowl.

    Stir together the salt, brown sugar, maple syrup, honey, oil, cinnamon, and vanilla in a saucepan. Bring to

    a boil over medium heat, then pour over the dry ingredients, and stir to coat. Spread the mixture out

    evenly on the baking sheets.

    3. Bake in the preheated oven until crispy and toasted, about 20 minutes. Stir once halfway through. Cool,

    then stir in the raisins or cranberries before storing in an airtight container

    I have been making this granola recipe for over a year now and am finally getting to writing a

    review...WONDERFUL!!! I find it too sweet if I use the honey, brown ugar and maple syrup. I omit the brown

    sugar entirely and use cup maple syrup and a tablespoon of honey. The nice thing about granola is that it'sso easy to modify...I never use the same nuts or seed twice!! Hazelnuts, pumpkin seeds (added later becuase

    they "pop"!), cashews are among my favorites. Of course, the good ol standby peanuts and almonds never

    fail! I bake about 200 for 40-45 mins, gives you more control over the level of toastiness (or burntness!) you

    desire. I often will add in some flax seed meal, excellent health benefits. I will try the coconut oil for health

    benefits (and flavor!) Thank YOU!

  • 8/2/2019 Buttery Rolls

    22/25

    Beth's Spicy Oatmeal Raisin

    Cookies

    Rated:

    Submitted By: Beth Sigworth

    Photo By: Lynne64

    Prep Time: 15 Minutes

    Cook Time: 12 Minutes

    Ready In: 50 Minutes

    Servings: 36

    "With a little experimenting, I came up with these chewy, spicy, oatmeal raisin cookies. They make your

    kitchen smell wonderful while they are baking. They almost remind me of Christmas because the spices

    smell so good."Ingredients:

    1/2 cup butter, softened

    1/2 cup butter flavored shortening

    1 cup packed light brown sugar

    1/2 cup white sugar

    2 eggs

    1 teaspoon vanilla extract

    1 1/2 cups all-purpose flour

    1 teaspoon baking soda

    1 teaspoon ground cinnamon

    1/2 teaspoon ground cloves

    1/2 teaspoon salt

    3 cups rolled oats

    1 cup raisins

    Directions:

    1. Preheat oven to 350 degrees F (175 degrees C).

    2. In a large bowl, cream together the butter, butter flavored shortening, brown sugar,

    white sugar, eggs, and vanilla until smooth. Combine the flour, baking soda, cinnamon,

    cloves, and salt; stir into the sugar mixture. Stir in the oats and raisins. Drop by rounded

    teaspoonfuls onto ungreased cookie sheets.

    3. Bake 10 to 12 minutes until light and golden. Do not overbake. Let them cool for 2

    minutes before removing from cookie sheets to cool completely. Store in airtight

    container. Make sure you get some, because they don't last long

  • 8/2/2019 Buttery Rolls

    23/25

    Double Tomato Bruschetta

    Rated:

    Submitted By: Laurie Thompson

    Photo By: COOKIEMONSTER803

    Prep Time: 15 Minutes

    Cook Time: 7 Minutes

    Ready In: 35 Minutes

    Servings: 12

    "A delicious and easy appetizer. The balsamic vinegar gives it a little bite. Dried basil can be substituted but it

    is best with fresh."

    Ingredients:

    6 roma (plum) tomatoes, chopped1/2 cup sun-dried tomatoes, packed in oil

    3 cloves minced garlic

    1/4 cup olive oil

    2 tablespoons balsamic vinegar

    1/4 cup fresh basil, stems removed1/4 teaspoon salt

    1/4 teaspoon ground black pepper

    1 French baguette

    2 cups shredded mozzarella cheese

    Directions:

    1. Preheat the oven on broiler setting.

    2. In a large bowl, combine the roma tomatoes, sun-dried tomatoes, garlic, olive oil, vinegar, basil, salt, and

    pepper. Allow the mixture to sit for 10 minutes.

    3. Cut the baguette into 3/4-inch slices. On a baking sheet, arrange the baguette slices in a single layer. Broilfor 1 to 2 minutes, until slightly brown.

    4. Divide the tomato mixture evenly over the baguette slices. Top the slices with mozzarella cheese.

    5. Broil for 5 minutes, or until the cheese is melted

    This is the BEST bruschetta recipe I've ever tried, and I've tried a bunch of them! Here are a few tips from

    someone who has made this recipe at least a dozen times: 1) Once, I couldn't find sun-dried tomatoes

    packed in oil and used the dry kind. Perhaps it was my imagination, but I think I lost some of that distinctive

    sun-dried tomato flavor. 2) The recipe suggests that you could use dried basil if you're in a pinch. That's true,

    but use it ONLY if you're in pinch! Fresh basil (I chiffonade mine) is part of what makes this recipe so

    absolutely delicious. 3) The recipe calls for shredded cheese, but I like to buy bulk mozzarella and slice it into

    pieces that are about 1/8" thick, and that are sized to fit onto the bruschetta. That keeps your cheese from

    falling off the sides, and it creates a nice "blanketing" effect over your tomato mixture that keeps it from

    falling off when you're eating it. Enjoy!

  • 8/2/2019 Buttery Rolls

    24/25

    Sauteed Apples

    Rated:Submitted By: 356

    Photo By: Tricia Jaeger

    Prep Time: 5 Minutes

    Cook Time: 15 Minutes

    Ready In: 20 Minutes

    Servings: 8

    "Sweet, sauteed apples are great for breakfast, but you can serve them at any meal. The syrup from the

    apples is delicious on homemade pancakes or waffles. "

    Ingredients:

    1/4 cup butter

    4 large tart apples - peeled, cored andsliced 1/4 inch thick

    2 teaspoons cornstarch

    1/2 cup cold water

    1/2 cup brown sugar1/2 teaspoon ground cinnamon

    Directions:

    1. In a large skillet or saucepan, melt butter over medium heat; add apples. Cook, stirring constantly, until

    apples are almost tender, about 6 to 7 minutes.

    2. Dissolve cornstarch in water; add to skillet. Stir in brown sugar and cinnamon. Boil for 2 minutes, stirring

    occasionally. Remove from heat and serve warm.

    Great recipe, so simple and great on ice cream or alone. I took other people's suggestions and added 1 t.

    vanilla, only 1 t. cornstarch and nutmeg.

  • 8/2/2019 Buttery Rolls

    25/25

    Banana Bread Martha Stewart

    Yield Makes 1 loafIngredients

    1/2 cup (1 stick) butter, at room temperature, plus more for pan 1 cup granulated sugar 2 large eggs 1 1/2 cups unbleached flour 1 teaspoon baking soda 1 teaspoon salt 1 cup mashed very ripe bananas 1/2 cup sour cream 1 teaspoon vanilla 1/2 cup chopped walnuts or pecans

    Directions

    1. Preheat oven to 350 degrees. Butter a 9-by-5-by-3-inch loaf pan; set aside. In an electric mixer fitted with thepaddle attachment, cream butter and sugar until light and fluffy. Add eggs, and beat to incorporate.

    2. In a medium bowl, whisk together flour, baking soda, and salt. Add to the butter mixture, and mix until justcombined. Add bananas, sour cream, and vanilla; mix to combine. Stir in nuts, and pour into prepared pan.

    3. Bake until a cake tester inserted into the center of the cake comes out clean, about 1 hour 10 minutes. Letrest in pan for 10 minutes, then turn out onto a rack to cool.