Quick and Easy Breadsticks

Recipe taken from Jamie Cooks it Up Blog.

1 1/2 C warm water

2 T sugar
1 T yeast
1/2 t salt
3 1/2- 4 C flour
1/4 C butter
3/4 C grated Parmesan or mozzarella cheese

1. Mix the water, sugar and yeast together in a measuring cup or in the bottom of your mixer. Let it sit for 5 minutes.
2. Add the salt and the flour, one cup at a time, until it is well incorporated. Mix on high for 5 minutes. Let the dough rest for 5 minutes.
3. Melt the butter and pour half of it into a jelly roll pan (large cookie sheet).
4. Place the dough in the center of the pan. Let it sit for 2 or 3 minutes. Letting the dough rest makes it MUCH easier to shape.
5. Spread the dough out flat onto the pan until it reaches all of the edges. Doing all of the spreading and cutting of these bread sticks, in the pan makes cleaning up your counter so much easier!
6. Pour the other half of the butter onto the dough. Spread it around with your hands. Sprinkle the Johnny's Garlic Seasoning all over the dough, and then the Parmesan cheese.
7. With a pizza cutter cut the dough into three rows lengthwise, and then into about 12 little height wise rows.
8. Put the pan into a 170 degree oven for about 7-10 minutes. The breadsticks should rise about 1 inch.
9. Turn you oven up to 350 and bake for about 12 minutes, or until golden brown.
10. When they come out of the oven let them sit and rest again for about 5 minutes. Then redefine your cutting lines with the pizza cutter.

**I copied and pasted this recipe....because I LOVE the step by step instructions. These are so easy and so Yummy!!

7 Up Biscuits

2 c Bisquick mix
1/2 c sour cream
1/2 c 7up
1/4 c melted butter
Preheat oven to 450º
Cut sour cream into your Bisquick mix, then add 7up - it will make a soft dough. Now sprinkle your counter with a little Bisquick mix then add dough and pat it out.
Melt butter and pour it into a 9" square baking pan. Cut your biscuits up and arrange them in pan on top of melted butter.
Bake 12-15 minutes or until golden brown.

**I first tried these at a friend's house and I LOVED them! So I looked on Pinterest for the recipe and found this one taken from THIS BLOG.  They are very easy to make! Try them out and let me know what you think!

Cheesy Garlic Twists

Pizza Crust Dough

       I used THIS recipe for the dough.

Garlic Butter

     (1/4-1/2 cup butter or margarine softened. Stir in 1/4 tsp garlic powder.) 

1-2 cups Mozzarella Cheese

Italian Seasoning

On a lightly floured surface, roll dough out in a rectangle shape.  Spread Garlic Butter over dough. Top with Mozzarella Cheese. Starting with long edge of dough, roll dough up like you would when you make cinnamon rolls. Slice rolls off end (about 1 1/2" thick). To make into stick/twist, grab a hold of opposite sides of the roll (not the edges that have been cut) and genlty pull to stretch it. When it's long enough to put a twist in it, then twist it once and place on a greased baking sheet. Sprinkle lightly with some Italian Seasoning. Let rise till almost doubled in size. Bake at 350 degrees for 20 minutes or until golden brown. Serve with warmed pizza sauce. 

*These are so yummy! And easy! A big hit with the kiddos too!

Soft Pretzels

Rhodes Roll Recipe

Rhodes Texas Rolls

Coarse Salt (or any other pretzel toppings you would like, ie. cinnamon)

Boiling water (approx. 4 cups or 6 inches in a pan)

1 1/2 tsp baking soda

Let your rolls thaw until they are soft but not starting to rise. Roll the dough into a long rope about 18" long. Twist dough rope into a pretzel shape. Place on a sprayed baking sheet, cover with sprayed plastic wrap. Let rise 30-45 minutes. Bring water to a boil and add baking soda to water. Place pretzels in the water for about 30 seconds. While they are in the water spoon some water over the top to help boil the top.  Don't leave in much longer than 30 seconds or it will leave a big mess. Remove pretzel from the water with a slotted metal spatula or spoon and let them cool and drain on a cooling rack. After cooling, place pretzels back on the baking sheet and add the toppings you prefer. Toppings will adhere better if the tops are a little moist. Bake at 350 degrees for 15-20 minutes or until golden brown. Let cool for a few minutes, and ENJOY!

Such an easy fun recipe that the whole family can participate in. My girls had a blast "creating" their own pretzel! These pretzels are chewy and yummy, just like they should be!

*For pictures of every step, click HERE to go to the Rhodes Roll Blog.

Pizza Crust

I know this picture is small, but it was blurry and giving me a headache when I enlarged it.

This recipe came from Allrecipes.com.

1 cup warm water (110 degrees F/45 degrees C)

1 tablespoon white sugar

2 1/4 teaspoons active dry yeast

3 tablespoons olive oil

1 teaspoon salt

2 1/2 cups all-purpose flour

Directions

1. Stir water, sugar and yeast together until dissolved. Add the olive oil and the salt. Stir in the flour until well blended. Let dough rest for 10 minutes.
2. Pat dough into pan or on to a pizza stone using fingers dipped in olive oil. If desired sprinkle basil, thyme or other seasonings on crust. Top with your favorite pizza toppings and bake for 15 to 20 minutes in a preheated 425 degree oven.

**I loved working with this dough.  It was very quick and tasted great.  This is my new favorite pizza crust recipe.  I used this recipe to make calzones and garlic cheese breadsticks.

Orange Rolls

Want to try something different than the same Cinnamon Rolls?  These are fun so make and soo YUMMY!

Taken from:

Mel's Kitchen Cafe Orange Rolls

Dough:
¾ cup buttermilk, warm (I pour the buttermilk in a glass liquid measuring cup and microwave for 1 minute on 50% power)
6 tablespoons butter, melted and cooled
3 large eggs
4 ¼ cups (21 ¼ ounces) flour
¼ cup (1 ¾ ounces) sugar
2 ¼ teaspoons instant yeast
1 ¼ teaspoons salt
.
Orange Filling:
1/2 cup softened butter
1 cup sugar
2 tablespoons freshly squeezed orange juice
Grated orange rind/zest from two large oranges (reserving 1/2 teaspoon grated rind for the glaze below)
.
Orange Glaze:
1 1/2 cups powdered sugar
3 tablespoons freshly squeezed orange juice from about 1 orange
1/2 teaspoon grated orange rind/zest reserved from the filling above

.

For the dough, whisk the warmed buttermilk and butter together in a large liquid measuring cup. Combine 4 cups of flour, sugar, yeast and salt together in a standing mixer fitted with dough hook (or you can use a large bowl and mix with a wooden spoon or electric handheld mixer). With the mixer on low speed, add the buttermilk mixture and eggs and mix until the dough comes together, about 2 minutes. Increase the mixer to medium speed and knead the dough until it is smooth and elastic, about 10 minutes (knead for 15-18 minutes by hand). If after 5 minutes of kneading, the dough is still overly sticky, add 1/4 cup flour 1 tablespoon at a time until the dough clears the sides of the bowl but has a slight tacky feel when pressed between your fingertips. 

Place the dough in a large, lightly greased bowl and cover the top tightly with plastic wrap. Let the dough rise in a warm place until doubled, around 2 to 2 ½ hours, depending on the warmth of your kitchen.

For the filling, combine all the filling ingredients (reserving 1/2 teaspoon orange zest for the glaze) in a small bowl and mix well. Set aside.
When the dough is ready, turn it out onto a lightly floured counter (I use my trusty roul’pat for this step) and press it into about a 16 by 12-inch rectangle (if you have doubled the recipe, split the dough in half and roll out one half at a time). Gently brush the filling mixture over the rectangle, using an offset spatula or rubber spatula.
Lift the longest edge closest to you and begin rolling the dough into a tight log. Pinch the seam closed and roll the log so it is seam side down. Using a serrated knife, slice the log into 12 evenly sized rolls,more or less. You can slice them thinner or thicker as you like. For a traditional cinnamon-roll-look, arrange the rolls cut side down on a lined or lightly greased baking pan. If you want to try the twist method (see the pictures below), one at a time grab each sliced roll and holding on to either end simultaneously pull and twist the roll into a figure eight and place it on the prepared pan. Cover the rolls with lightly greased plastic wrap. Let the rolls rise in a warm place until doubled, 1 to 1 ½ hours.
Bake the rolls at 350 degrees for 22-25 minutes, until the rolls are lightly golden on top and cooked through. While the rolls are baking, mix together the glaze ingredients. Drizzle the glaze over the warm rolls.

Homemade White Bread

This recipe came from Allrecipes.com

3 cups warm water*

3 tablespoons active dry yeast

3 teaspoons salt

4 tablespoons vegetable oil

1/2 cup white sugar

8 cups bread flour

Directions

1. In a large bowl, combine warm water, yeast, salt, oil, sugar, and 4 cups flour. Mix thoroughly, and let sponge rise until doubled in size.
2. Gradually add about 4 cups flour, kneading until smooth. Place dough in a greased bowl, and turn several times to coat. Cover with a damp cloth. Allow to rise until doubled.
3. Punch down the dough, let it rest a few minutes. Divide dough into three equal parts. Shape into loaves, and place in three 8 1/2 x 4 1/2 inch greased bread pans. Let rise until almost doubled.
4. Bake at 350 degrees F (175 degrees C) for 35 to 45 minutes. The loaves may need to be covered for the last few minutes with foil to prevent excess browning.

*I added 1 cup powdered milk to the warm water.
**So no, this is not as good as Grandma Opal's, but I am quite pleased with how this bread turned out.  I love when a dough is a "good dough" which gets there by lots of kneading.  I allow my mixer to do the kneading, and it still takes about 10 minutes.  If you do it by hand I would suggest kneading it for 15 minutes.
 

Homemade Wheat Bread

A few months ago we had a Relief Society meeting and was shown how to make this yummy bread.  With permission from my friend, I am sharing her Homemade Wheat Bread with you!

3 cups hot water

2 cups applesauce

1/2 cup sugar

3 rounded Tbsp SAF instant yeast

1 Tbsp salt

1/2 cup heaping vital wheat gluten

5 Tbsp liquid lecithin (1 Tbsp=Quarter sized amount)

11 cups wheat/oat flour (about 8 cups wheat and 1 cup oats ground)

Place water, applesauce, sugar and yeast in mixer.  Mix a little to allow yeast to mix and grow.  It will start to foam a little after it sits for just a few minutes.  Add salt, gluten, and lecithin.  Begin adding flour one cup at a time.  Allow each cup of flour to mix in thoroughly before adding another.  Let dough mix till it doesn't cling to sides of mixing bowl.  Dough will be slightly sticky to the touch.  Let rise in mixing bowl until double in size.  Preheat oven to 350 degrees.  Spray pans with cooking spray.  Punch dough down and divide into 4 equal parts.  Shape dough into loaves and place in pans.  Cover with a towel and allow to rise until slightly above the pan.  Bake at 350 degrees for 25 minutes.  Remove from pans, butter top and enjoy!

*I found the Vital Wheat Gluten at Winco in Reno.  Alison's Pantry also sells it (http://www.alisonspantry.com/).

I found Liquid Lecithin at a health food store here in Carson City.  It can also be found at http://www.pantrysecrets.com/.

** This Bread is So Yummy!  It is good fresh and stays good for several days.  I love having it as toast with honey.  I don't have a wheat grinder, but wanted to try this bread.  A friend ground the wheat for me.  I decided if the family liked the bread and would eat it, I would look into getting a grinder.  Well, my grinder should be coming in the next couple of weeks!  I am so excited.  Thanks Danielle for sharing this recipe!

Sour Cream Banana Bread

Bread in Picture was made by my Mom!

1/2 c. crisco

1 c. sugar

2 eggs

3 ripe bananas mashed

1/2 tsp vanilla

1/2 c. sour cream

1 tsp baking powder

1 tsp soda

1/4 tsp salt

2 c. flour

1 c chopped nuts (I prefer walnuts for this recipe)

1/4 c sugar

1/2 tsp cinnamon

  Cream Crisco and sugar.  Beat in eggs, bananas and vanilla.  Add sour cream.  Gradually add dry ingredients.  Mix nuts, sugar and cinnamon and set aside.  Grease bundt pan or loaf pans.  Spread 1/2 nut mixture on the bottom of pan.  Add 1/2 of the batter.  Add remaining nut mixture and then the rest of the batter.  Bake at 350 degrees for 45 minutes.  Cool 5 minutes and remove from pan.

Makes 1 bundt pan, or 2 loaves, or about 5 small loaf pans.

**This is my Mom's Recipe.  This bread is moist and tender.  Mom always makes it for Christmas.  I Love the cinnamon/sugar/nut mixture on the bottom.  

Lion House Dinner Rolls

2 c. warm water

2/3 c. nonfat dry milk (instant or non-instant)

2 Tb yeast

¼ c. sugar

2 tsp salt

1/3 c. butter or shortening

1 egg

5 to 5 ½ c. all purpose or bread flour

Combine water and milk powder; stir until milk dissolves.  Add yeast, then sugar, salt, butter, egg and 2 cups flour.  Mix on low speed until ingredients are wet, then on medium speed for 2 minutes. Add 2 cups flour; mix on low speed until ingredients are wet, then on medium speed for 2 minutes.  (Dough will be getting stiff and remaining flour may need to be mixed in by hand.)  Add about ½ c. flour and mix again, by hand or mixer.  Dough should be soft, not overly sticky, and not stiff.  (A soft dough will produce a lighter roll. Add only enough flour to make a manageable dough.)  Place dough in a greased bowl; turn to coat.  Cover and let rise until double in size.  Turn dough over on floured surface so that it is floured on both sides.  Gently flatten to 1 inch thick, then roll into a 18x8 inch rectangle, ¼ inch thick.  Cut dough in half the long way, to make two 4 inch strips.  Cut dough every two inches to make 18 rectangles of dough, about 2 inches x 4 inches each. (Sometimes when I roll out the dough it turns out larger than 18x8, in which case I just add another column when cutting the rolls; the point is, you should cut the dough into rectangles roughly 2x4 inches.) Starting with the short (2 inch) end, roll the dough up and place on greased baking pans with the short end down.  Let rise until doubled in size, about 1 to 1 ½ hours. Bake at 375° for 15 to 18 minutes or until browned.  Brush with melted butter while hot.  Makes 1 to 1 ½ dozen rolls.  (Dough may be used for breadsticks as well – 375° for ~10 minutes.)

The Sisters Cafe was kind enough to share the LION HOUSE ROLL RECIPE on their blog.

**These rolls are sooo good.  This is the first time I have made LION HOUSE ROLLS.  The rolls turned out so well.  Infact they were still moist after 4 days.  The key is to not add too much flour.  I will definately be making these again SOON!

Cinnamon Rolls

This recipe came from Jim's mom...Connie.

1/2 cup shortening
1/2 cup sugar
3 eggs
2 1/2 cups of very warm tap water
1 tsp salt
2 tbls yeast (I use SAF yeast)
7 + cups flour

In kitchen mixer, mix together shortening, sugar, and eggs.  While they are mixing add water, salt and yeast.  Then add flour starting with the first 4 cups then adding 1 cup at a time while it mixes.  After all flour is added let the dough mix for 5 minutes.  If still really sticky add more flour just a little at a time til the dough doesn't stick to the bowl.  Then stop the mixer and let the dough rise til it is double in size.  Remove dough and roll out on a floured surface.  Roll dough about 1" thick.  I roll it more in a rectangle shape shape.  When done rolling generously spread some very softened margarine/butter over dough.  Then very generously sprinkle brown sugar over the dough followed by a dusting of cinnamon.  You can also add raisins, nuts, chocolate chips, or whatever you like at this time...just sprinkle them on!  Starting with a long edge of the "rectangle" shape dough, roll it into a log.  Pinch the seam closed.  Using thread or waxed floss cut the rolls by placing thread under the end of the log about 1 1/2".  Bring thread up around the top crossing over and pull...slicing a roll off the end.  Place rolls on a well greased baking sheet.  (I end up with a different amount every time.  It is usually 1 and 1/2 of another cookie sheet.)  Let rolls rise until almost double....they rise alot more in the oven.  Bake at 375 degrees for 20 minutes or until light golden brown on top.  Frost with powder sugar frosting or cream cheese frosting.  I prefer Cream Cheese Frosting but I am usually making these for the family and Jim likes the Powder Sugar Frosting.

*Powder Sugar Frosting
I never measure.  I really need to start so I can share what I do.  So, here is a description of what I do to make powder sugar frosting.
I start with about 2 tbls margarine.  I add 1/8 to 1/4 cup milk.  I put them in the microwave til the margarine is melted.  Then I add a tsp of vanilla and a couple shakes of the salt shaker.  Then I start adding powder sugar.  I mix with the electric mixer and keep adding powder sugar til it is the consistency that I want.  If I get it too thick then I just add more milk...a few drops at a time.

*Cream Cheese Frosting

2 (8 ounce) packages cream cheese, softened

1/2 cup butter, softened

2 cups sifted powdered sugar

1 teaspoon vanilla extract

In a medium bowl, cream together the cream cheese and butter until creamy.  Mix in the vanilla, then gradually stir in the powdered sugar.  Mix til smooth.

 

Italian Pull-Aparts

"Rhodes" Buttery Herb Pull-Aparts

So many wonderful things you can do with Rhodes Rolls.  Here is one we recently did.

1 package Rhodes Anytime Dinner Rolls

1/4 cup butter or margarine, melted

1 teaspoon dried parsley flakes

2 tablespoons garlic bread sprinkle OR

     1/2 teaspoon garlic salt and 2 tablespoons Parmesan cheese

1/4 cup grated mozzarella cheese

Let covered rolls sit until thawed, about 45 minutes.  Cut each roll in half and drop back in pan.  Drizzle butter over rolls and sprinkle with parsley, garlic mixture and mozzarella cheese.  Bake at 350 degrees for 20 minutes or until golden brown.

*I wasn't able to find the Anytime Dinner Rolls so I just got the regular frozen dinner rolls. (I just looked at their site too and didn't find them in their list of products.  I've had this recipe for awhile, so maybe they don't make them anymore.)  I sprayed a 9" cake pan then put 12 frozen balls in it.  When they had thawed, but not risen I cut them in half and dropped them back in the pan.  Then I let them rise until they were all squished together but not rising over the pan.  Next, drizzle the butter over them, sprinkle the parsley and garlice mixture and top with the mozzarella cheese.  Bake at 350 degrees for 20 minutes or until golden brown.

These are great with soup or with pasta dishes.  The kids loved them too!