Blueberry Buckle

Hey everybody!  Sorry for the crazy posting schedule this summer & i know this post is a little late! Life has been pretty insane so I’m afraid my blogging has suffered a bit! – During this time away though, I did have a chance to go blueberry picking, and once i got home i was super excited to try this recipe that my friend gave me! It turned out pretty amazing; so i hope you all like it as much as i do! 🙂

Ingredients:

  • 1Tsp. Vanilla
  • 3/4 cup Sugar (i mixed half brown sugar with the regular)
  • 1 Egg
  • 1/2 cup Butter (room temp.)
  • 2 cups Flour
  • 2 Tsp. Baking Powder
  • 1/4 tsp. Salt
  • 1/2 cup Milk (use part buttermilk or cream if you have it!)
  • 1/2 cup Sour Cream
  • 2 Cups Blueberry’s (you can also use strawberry’s , raspberry’s etc…)

Crumb Topping:

  • 1/3 cup Flour
  • 1/2 cup Brown Sugar
  • 1/2 stick melted Butter

Directions: Cream together the vanilla, sugar, egg, and butter in a big bowl until smooth. Add the dry ingredients, then finally pour in the sour cream and milk. Now before you go adding the berries in, your going to want to toss them with just enough flour to lightly coat them. This will help to prevent them from sinking to the bottom of the pan. Next pour into your pan, this is the part where you’ll add the topping crumb mix, and then slip it into a pre-heated oven. The  approx. bake time for this recipe is 45-60 minuets. So just keep an eye on the oven once it has been in for 45 mins, then poke a knife into the pan and see if it comes out clean – when i does, the blueberry buckle is ready for you to take out and enjoy!  🙂

Tip: the Crumb Topping recipe is just what i used this time, but you could defiantly change it up however if you have a better idea then mine! lol  – Please leave me a comment below if you do! 🙂

...Happy Baking & Bon Appètit!

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Homemade Hamburger Buns

.... This is a really fun recipe to make if you want to change things up a bit at your summer grill-out or you can also serve these with your favorite soup, stew or chili during the winter!

Ingredients:

  • 1/2 cup warm Water
  • 1/3 cup Oil
  • 1/4 cup Sugar
  • 1& 1/2 tsp. Salt
  • 2 tbls. minced Onion ( or 1/2 an envelope of Onion Soup mix)
  • 2 Eggs ( room temp.)
  • 4 cups Flour (you may need up to a 1/2 cup extra just depending on the day)

Directions: Mix everything except the flour in a big bowl, then add 2 cups of the flour, beat for 2 minuets with beater, then gradually add the rest of the flour – knead – let rise until it has doubled in size –  knead into roll shapes – then let rise again (at least 10 minuets – bake at 375 degrees for 12-15 minuets.

,,,,

Happy Baking & Bon Appètit!

Italian Cheese Bread

Good afternoon~  This is a cheesy, flat bread that would go great alongside Spaghetti, or any Italian meal. Enjoy!
 
“If you concentrate on finding whatever is good in every situation, you will discover that your life will suddenly be filled with gratitude, a feeling that nurtures the soul.” ~ Rabbi Harold Kushner

“What sunshine is to flowers, smiles are to humanity. These are but trifles, to be sure; but, scattered along life’s pathway, the good they do is inconceivable.” ~Joseph Addison
Italian Cheese Bread Recipe

Italian Cheese Bread

  • 2 1/2 cups all purpose flour
  • 1 tsp. salt
  • 1 tsp. sugar
  • 1 TBSP. quick rise yeast
  • 1 cup warm water
  • 1 TBSP. vegetable oil

Topping:

  • 1/3 cup Italian salad dressing
  • 1/4 tsp. salt
  • 1/4 tsp. garlic powder
  • 1/4 tsp. dried oregano
  • 1/4 tsp. dried thyme
  • dash of pepper
  • 1 TBSP. grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese

In a bowl, combine the first four ingredients. Combine water and oil; add flour mixture/ Add additional flour if needed to form a soft dough. Knead 1-2 minutes or until smooth and elastic. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes. Punch the dough down; place on a greased 12″ pizza pan and pat into 12″ circle. brush with salad dressing. Combine the seasonings; sprinkle over top. Sprinkle with cheeses. Bake @ 450 degrees for 15 minutes or until golden brown. Serve warm.

*picture from: http://www.tasteofhome.com/recipes/italian-cheese-bread

The Pioneer Woman~Cinnamon Pull-Apart Bread

Hi Everybody!  My family loves making this sweet bread for brunch or serving it with coffee or tea whenever we have company come over.  It really is a special treat!  I recommend visiting Ree Drummonds original Post of this recipe because she did an amazing tutorial to go with it!  Click> HERE <to go to the original recipe post.  Hope you all enjoy! 🙂

Ingredients: For the Dough

  • 2 cups Whole Milk
  • 1/2 cup Canola Oil
  • 1/2 cup Sugar
  • 2-1/4 teaspoons Active Dry Yeast
  • 4 cups All-purpose Flour
  • 1/2 cup (additional) All-purpose Flour
  • 1/2 teaspoon Baking Powder
  • 1/2 teaspoon Baking Soda
  • 2 teaspoons Salt
  • 1 stick Butter, Melted
  • 1-1/2 cup Sugar
  • 3 Tablespoons Ground Cinnamon

Icing:

  • 3 cups Powdered Sugar
  • 2 Tablespoons Butter, Melted
  • 1 Tablespoon Maple Extract
  • 1/3 cup Whole Milk
  • Dash Of Salt

Directions:

  • To make the dough, combine milk, canola oil, and 1/2 cup sugar in a large saucepan. Heat it until very hot but not boiling. Turn off heat and allow to cool to warm (not at all hot.)
  • Sprinkle in the yeast and add 4 cups of flour. Stir to combine, then put lid on the pot and allow to rise for 1 hour. After 1 hour, stir in additional 1/2 cup flour, along with the baking powder, baking soda, and salt. If dough is overly sticky, stir in another 1/2 cup flour.
  • Place dough in the fridge for at least 1 hour to make it easier to work with.
  • Roll out dough onto a floured surface. Drizzle on melted butter and smear so that it covers all the dough. Mix together the sugar with the cinnamon and sprinkle it all over the surface of the dough. (Dough should look very covered.)
  • Cut the dough into 6 to 8 strips, then stack all the strips into one stack. Cut the stack of strips into 6 slices. Place the stacks sideways into a buttered bread pan. Do not cram the slices into the pan. (You may have a few leftover.)
  • Cover with a dish towel and allow to rise for 20 minutes. Preheat oven to 350 degrees. Place the pan in the oven and bake for 30 minutes, checking at 20 minutes to make sure it’s not getting too brown on top. It’s important to bake the bread long enough to ensure that the middle won’t be too doughy, because if it is it won’t pull apart easily. If the top looks like it’s getting too brown, cover it lightly with aluminum foil for the rest of the baking time. REPEAT: IT’S IMPORTANT TO BAKE THE BREAD LONG ENOUGH FOR THE CENTER TO NO LONGER BE DOUGHY.
  • Remove the pan from the oven when it’s done. Run a knife along the edges and take the bread out of the pan. Mix together the icing ingredients and drizzle over the top, allowing it to sink into the crevices. Serve warm or room temperature!

(Note: You can do a cranberry-orange version with orange marmalade, brown sugar, and dried cranberries!Or you can also add cloves and more cinnamon if you prefer a stronger flavor with raisins! When we make this we also enjoy spreading a cream cheese frosting on top.)

Bon Appètit!

Photo & Recipe credit The Pioneer Woman.com

Yorkshire Teacakes

https://sweetsixteenscountrykitchen.files.wordpress.com/2013/03/teacakes01framed.jpg

 Happy Easter Everybody! 
Yorkshire Teacakes are on the list of my “favorite things” so i thought I’d let you in on the recipe, so you can enjoy them too!  These fruit-filled tea-time treats are thought to be a refinement of the original medieval Manchét or “handbread” – a hand-shaped loaf made without a pan.  Serve them split & buttered, either warm from the oven or toasted.

Ingredients:

  • 1 & 1/4  cups Milk (plus extra for glazing)
  • 4 cups Flour
  • 1 teaspoon Salt
  • 3 tablespoons Sugar
  • 3 tablespoons Butter
  • 1 teaspoon rapid-rise Yeast
  • 1/4 cup Currants
  • 1/3 cup Raisins

Directions:

  1. Pour the milk into the bread machine pan. If the instructions for your machine specify that the yeast is to be placed in the pan first, then simply reverse the order in which you add the liquid and dry ingredients.
  2. Sprinkle the flour over, ensuring that it covers the milk completely. Add the salt, sugar and butter, placing them in separate corners of the bread machine pan. Make a shallow indention in the center of the flour (but do not go down as far as the liquid) and add the yeast.
  3. Set the bread Machine to the dough setting; use basic raisin dough setting (if available). Press Start. Add the currents and golden raisins when the machine beeps. If your machine does not have this facility, simply add the dried fruits 5 minutes before the end of the kneading period ends.
  4. Lightly grease two baking sheets. When the dough cycle has finished, remove the dough from the machine & place it on a lightly floured surface. Punch it down gently.
  5. Divide the dough into eight or ten portions, (depending on how large you like your Yorkshire Teacakes) and shape into balls. Flatten out each ball into a disk about 1/2 inch thick.
  6. Place the disks on the prepared baking sheets, about 1 inch apart. Cover them with oiled plastic wrap & set aside in a warm place for 30-45 minutes, or until they are almost doubled in size. Meanwhile, preheat your oven to 400 degrees(F)
  7. Bush the tops of each teacake with milk, then bake for 15-18 minutes, or until golden. Place onto a wire rack to cool slightly.
  8. To serve, split open while still warm & spread with butter, or let the teacakes cool, then split and toast them before adding butter. 

Cooks Tip: If you forget to add the fruit when making the dough, don’t worry. Just knead it in when you punch down the dough before shaping it.

Happy Baking & Bon Appétit!

Recipe from the book: Bread Machine: How to prepare and bake the perfect loaf by Jennie Shapter

Hot Cross Buns

These are delicious rolls, especially with a little butter melted inside. 🙂 For as long as I can remember, my family has made these every year near Easter time. While we would sit down together at the table to enjoy these tasty delights, my mom and dad would explain the symbolic meaning of the ingredients in the bun: The raisins represent, the nail piercing of Jesus hands and feet, the cross represents His crucifixion, the spices in the bun represent the spices that Jesus’ body was wrapped in after his death on the cross. And lastly, the raised bread represents Jesus’ raising from the dead on the third day. What an incredible sacrifice He made for us, how great and big is our God!

“For God so loved the world that He gave His only begotten Son, that whoever believes in Him shall not perish but have eternal life.” ~John 3:16

“Though we are incomplete, God loves us completely. Though we are imperfect, He loves us perfectly. Though we may feel lost and without compass, God’s love encompasses us completely. … He loves every one of us, even those who are flawed, rejected, awkward, sorrowful, or broken.”
-Dieter F. Uchtdorf

“Therefore, if anyone is in Christ, he is a new creation; the old has gone, the new has come!” ~ 2 Corinthians 5:17

Hot Cross Buns (photo)

Hot Cross Buns

  • 1 1/4 cup lukewarm, milk
  • 2 1/4 tsp. active dry yeast
  • 3 1/2-4 cups flour
  • 1 tsp. salt
  • 3 TBSP. brown sugar
  • 1/2 tsp. ground nutmeg
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground cloves
  • 1/4 tsp. ground allspice
  • 2 eggs
  • 3 TBSP. unsalted butter, at room temperature, cut into small pieces.
  • 1 cup raisins

Glaze:

  • 1/4 cup milk
  • 1/2 cup sugar heated to bubbling, for glaze

Frosting:

  • 1/2 cup confectioners sugar
  • 1-2 TBSP. milk

Pour the milk into a small bowl and whisk in the yeast and 1/2 cup of the flour. Let stand until bubbly, about 10 minutes. In a large bowl or the bowl of an electric stand mixer, combine 3 cups of the flour, the salt, brown sugar, nutmeg, cinnamon, cloves and allspice. Stir in the yeast mixture. Beat in the eggs, one at a time, then beat in the butter.

Knead by hand or with a dough hook, adding flour as necessary. Knead by hand until smooth and elastic, about 10 minutes; knead by hook until dough is not sticky and pulls cleanly from the bowl sides, 6-7 minutes. The dough will be soft.Form the dough into a ball and place in a clean, greased bowl, turning to grease all sides. Cover with a kitchen towel and let rise in a warm place until doubled, 1 1/2- 2 hours.

Turn out the dough onto a lightly floured work surface and press flat. Scatter with raisins over the dough. Fold in half, then knead to distribute the fruits. Dust lightly with flour and let rest for 10 minutes.

Grease and flour a baking sheet. On the work surface, roll the dough into a log 9 inches long. Cut into 18 equal pieces. Knead each piece into a ball. Arrange the balls, well spaced, on the prepared sheet. Cover with a kitchen towel and let rise until doubled, about 40 minutes. Preheat an oven to 400 degrees.

Place a shallow pan of boiling water on the floor. Using a sharp knife, slash a cross 1/2 inch deep on each bun. Bake until golden brown, 15-20 minutes. Transfer the buns to a wire rack and immediately brush with the hot glaze. Let cool and then drizzle the frosting in a cross on each bun. Serve slightly warm.

Yield: 18 buns

*picture from: http://www.simplyrecipes.com/recipes/hot_cross_buns/

Banana Bread/Cake

This is a tasty, cake-like, bread recipe. A wonderful way to use up bananas that have gone-by, actually old bananas are the best for this recipe. Enjoy!

“When I started counting my blessings, my whole life turned around.” ~Willie Nelson

“Gratitude unlocks the fullness of life. It turns what we have into enough, and more. It turns denial into acceptance, chaos into order, confusion into clarity…Gratitude makes sense of our past, brings peace for today and creates a vision for tomorrow.”~Melodie Beattie

Rye bread with banana and honey  Stock Photo - 8946235

Banana Bread/Cake

-Preheat oven 350 degrees

-Grease and flour pan

  • 2/3 cup shortening
  • 2 1/2 cups flour
  • 1 2/3 cup sugar
  • 1 1/4 tsp. Baking Powder
  • 1 tsp. salt
  • 1 tsp. Baking Soda
  • 1 1/4 cups Bananas mashed (3 bananas)
  • 2/3 cup Buttermilk (add 1 scant Tablespoon vinegar to 2/3 cup regular milk if you don have buttermilk)
  • 2 Eggs
  • 1 tsp. Vanilla

-Mix wet and dry ingredients separately then mix together add mashed bananas last

-Makes 2 loaves

Other ideas…

-Bake Muffins- 20 minutes

-9×13 cake- 30 minutes (can be frosted and served as cake)

– Bread 30-35 minutes

– Bunt pan 45 minutes this is a good way to do it, it still cuts like bread but you only have 1 pan to wash!) 🙂

*picture from: http://www.123rf.com/photo_8946235_rye-bread-with-banana-and-honey.html

Bread Bowls (how to make them!)

My goodness, it has been a quite a while since I lasted posted anything, due to the fact that I was having some difficulties with my account. Thanks to my good friend, “Cookin’ Cowgirl” I am back up and running again! 🙂

I found this recipe while browsing the internet for a good bread to make “soup bowls”. I  tried this recipe and really liked it. If your in a hurry this is probably not the day to make “bread bowls”,  they take a while to make. Once I tried to cut the rising time of the bread and it didn’t turn out very good. Make sure when you make this recipe that you allow yourself plenty of time so that you don’t feel rushed.

“He that can have Patience, can have what he will.” – Benjamin Franklin

 

Bread as a Bowl

Bread (How to make  homemade bread bowls)

  • Add 2 1/2 cups of warm water to a large mixing bowl, sprinkle 4 1/2 tsp. yeast into the water, stir until thoroughly dissolved.
  • Add 1 TBSP. salt,1 TBSP. sugar, and 2 TBSP. vegetable oil ti the yeast mixture. Stir well to combine, and then add 3 cups of all-purpose flour. Beat with an electric mixer until the mixture is smooth.
  • Stir in up to 4 more cups of flour, until a stiff dough is formed. Transfer the dough to a lightly floured working surface. Knead for 10-12 minutes, or until a smooth, elastic consistency is achieved.
  • Lightly coat a large,  clean mixing bowl with nonstick cooking spray, and then place the dough inside. Roll it around to coat all the sides with the spray, and then cover the bowl with a kitchen towel. Place in a warm area of the kitchen, and allow the dough to rise for one hour, or until doubled in size.
  • Place the dough back onto the floured surface and punch it down to release any air. Divide into 6 equally sized portions and place them on two 9×13 greased cookie sheets and cover with a towel (allow each roll to have plenty of space to rise and expand) Let them rise for 45 minutes.
  • Combine one egg and 1 TBSP. of milk in a small mixing bowl. Whisk until thoroughly mixed. Remove the towels from the bread rolls, and use a basting brush to brush each with the milk and egg mixture. This will ensure a golden, crispy texture is achieved. (be careful not to overdo the glaze so that it flows down on the pan, if this happens it will burn on the bottom of the bread bowls) Place cookie sheets in the oven and bake at 400 degrees for 15-18 minutes.
  • Remove the cookie sheets from the oven when the bread bowls are golden brown and done. Immediately cut the top about an 1 1/2 inches from the diameter in a full circle of the bread bowl, dig out the inside of the bread bowl until just the outer layer of the bread is left, (be careful not to break the sides of the bowl that will hold the soup in.) I put the bits of bread from each bowl into separate little glass bowls and place it next to each persons soup to eat and add to there soup. To serve ladle soup into each bowl, filling about 3/4 of the way full.

*picture from: http://www.craftpassion.com/2012/04/recipe-bread-bowl.html/2

Hey Everybody! This was one of the first recipes posted here when we started blogging so I’ve decided to Re-blog it simply because it has become the most popular and most searched-for recipe here on Sweet 16’s Country Kitchen! ~ You all make our blogging experience so enjoyably fun, so thanks for the love! 🙂 🙂 🙂

Sweet 16's Country Kitchen

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Pita’s have been all the rage at our house since i was a little girl… the best part is to watch them rising in the oven…everyone has  always  thought it just the best thing since, since….well, just since!-  when the pita’s rise from a very flat rolled-out-round shape, to a  puffed-up tasty bread that they can fill with veggies and dip, or just eat plain.   Even the simple everyday things in life can be enjoyed by making them seem special. 😉

  Ingredients:

  • 1 cup Water
  • 1 tablespoon Olive Oil
  • 3 cups unbleached white bread Flour, – plus extra for sprinkling
  • 1  1/2 tsp. Salt
  • 1 tsp. Sugar (or you can use a small spoonful of honey)
  • 1 tsp.  rapid-rise active dry Yeast

Directions:  Start by pouring the water and oil in the bread-machine  [or if not using a machine- place in a bowl large enough…

View original post 292 more words

Baked Brie & Preserves

Delicious I tell you! This decedent and almost sinful little thing consists of brie & fruit preserves folded together into a crescent pastry dough and baked.  It’s quick, it’s easy (great for when you need something to serve for company!) and it’s perfect with fruit, french bread or crackers! 🙂

Ingredients:
  1. 1 Jar Apricot Preserves (or favorite preserve)
  2. 1 can Crescent Roll Dough
  3. 4-6 ounces (in weight) Brie Cheese
Directions:
  • Preheat oven according to crescent roll directions. (usually 350-375°)
  • On a baking sheet or baking stone, roll out the crescent dough to create one large piece, overlapping and gently crimping sections together where needed.
  • Spread a thin (or not so thin if you want to use more) layer of the preserves all over the dough.
  • Place the brie in the middle of the dough. (You don’t have to remove the casing, but if you’re like me, go for it. Or you could just remove the top of the casing.)
  • Carefully wrap the brie with the dough delicately crimping the edges to keep in place.
  • Bake in preheated oven according to crescent roll directions (about 15 minutes) or until crescent dough begins looking golden brown.
  • When finished baking, transfer baked brie with a spatula to a serving dish.

Serve right out of the oven with fresh fruit, french bread or crackers. If you wish, let it cool in the refrigerator for several hours & than warm it and serve.

Bon Appétit!

Original Source: http://shewearsmanyhats.com

Creamy Corn & Cheese Chowder

Morning Everybody!

This particular chowder has become our family’s “go-to” recipe for a good hearty lunch or supper. – It is pretty easy to whip-up, and it is a total people pleaser!  🙂

If you’d like to see the step-by-step tutorial for this recipe, go to the original post by Ree Drummond found >Here<

Prep Time: 15 Minutes  |  Cook Time: 20 Minutes |  Servings: 12

Ingredients:

  • 4 Tablespoons 1/2 Stick Butter
  • 1 whole Onion, Chopped
  • 3 slices Bacon, Cut Into Pieces
  • 3 whole Bell Peppers, Finely Diced (red, Yellow, Orange)
  • 5 ears Corn, Kernels Sliced Off
  • 1/4 cup All-purpose Flour
  • 3 cups Chicken Stock Or Broth
  • 2 cups Half-and-half
  • 1 cup (heaping) Grated Monterey Jack
  • 1 cup (heaping) Pepper Jack
  • 1/3 cup Sliced Green Onions
  • Bread Bowls

Directions:  In a large pot, melt butter over medium-high heat. Cook onions for a couple of minutes. Add bacon and cook for another minute or so, then add diced bell peppers and cook for a couple of minutes. Finally, add corn and cook for a minute.

Sprinkle flour evenly over the top and stir to combine. Pour in broth and stir well. Allow this to thicken for 3 or 4 minutes, then reduce heat to low. Stir in half-and-half, then cover and allow to simmer/thicken for 15 minutes or so.

Stir in cheeses and green onions. When cheese is melted and the soup is hot, check seasonings. Add salt and pepper as needed.  Ladle into hollowed out (bread) boules and serve immediately.

 Bon Appétit!

-Oh, One last thing! I  will be posting the recipe that i used for the bread boules, and also a crock-pot (revised) version of this recipe in the near future – so keep an eye out! 😉

Photo & Recipe Shared from: The Pioneer Woman.com

Chelsea Buns

The Chelsea bun was first created in the eighteenth century at the Bun House in Chelsea, an establishment favored by Hanoverian royalty and demolished in 1839. The bun is made of a rich yeast dough flavored with lemon peel, cinnamon or a sweet spice mixture. Prior to being rolled into a square spiral shape the dough is spread with a mixture of currants, brown sugar and butter. A sweet glaze covering is added before the rolled-up dough is sliced into individual buns and baked. The process of making this bun is very similar to that involved in producing the cinnamon roll.   (Source: Wiki)

Ingredients:

For the Dough:

  • 1 cup Milk
  • 1 Egg
  • 4-1/2 cups Flour
  • 1/2 teaspoon Salt
  • 6 tablespoons Sugar
  • 1/4 cup Butter, Softened
  • 1 teaspoon rapid-rise dry Yeast

For the Filling:

  • 2 tablespoons Butter, melted
  • 2/3 cups golden Raisins
  • 3 tablespoons Orange Peel, finely chopped or shredded
  • 2 tablespoons Currants
  • 2 tablespoons Brown Sugar
  • 1 teaspoon Apple Pie Spice
  • 1/2 teaspoon Cinnamon
  • 1/2 teaspoon Cloves

For the Glaze:

  • 1/4 cup Sugar
  • 4 tablespoons Water
  • 1 teaspoon Orange juice (or any flavor really)

Directions: Starting with the milk, add together the ingredients to make the dough.  -Personally i use a bread machine to kneed the dough, but if you don’t have one, just kneed the dough until it is elastic-like and smooth. –   Once the dough is done, Place on a floured surface and roll out into a square,  keeping the dough thick enough so that it won’t tare.  Next, brush the dough with the melted butter,  and then sprinkle on top of  it the filling ingredients. -Leave a 1/2 inch space along the edges free from the filling, so that it won’t leak-out when you roll it. –    When the dough is covered with the filling,  roll it into a log, and then slice it 1 inch thick with a sharp knife or if you know how  – do the cinnamon-flavored-floss cross-over slice. (I’ll post a tutorial on the in the future!)
 Ok, so now that the dough is sliced and placed into a greased pan, cover and let it rise for an hour. Meanwhile,  heat your oven to 400 degree’s.  Bake the buns for 15-20 minutes, or until they have risen well and are evenly golden all over. Once they are baked, let them cool slightly in the pan before turning them out onto a wire rack to cool further.  – if you don’t want to take them out of the pan you can just let them cool until they are not so hot that the glaze will run off.  – To make the glaze just mix the sugar and water in a small saucepan on low heat. Stirring occasionally, until the sugar is completely dissolved. Then add the rest of the ingredients, boil the mixture rapidly for 1-2 minutes without stirring, until mixture is syrupy.

Happy Baking And Bon Appètit!

*Picture via Google Image. Original Recipe found in the book – Bread Machine- How to prepare and bake the perfect loaf- *

Dinner Rolls

Welcome to Sweet 16’s Country Kitchen!

It has been quite a while since I have posted anything, summer always seems to get so busy so fast! I hope you enjoy this recipe!
Now for the quote of the day~

“Restlessness and impatience change nothing except our peace and joy. Peace does not dwell in outward things, but in the heart prepared to wait trustfully and quietly on Him who has all things safely in His hands.” ~Elisabeth Elliot

This is a great, dinner roll recipe from the cookbook (“Breads” by: Williams-Sonoma).

Enjoy!

Dinner Rolls

  • 4 1/2-5 cups unbleached bread flour
  • 2 tsp. salt
  • 2 1/4 tsp. quick-rise yeast
  • 1 1/2 cups warm water
  • 1/4 cup unsalted butter, at room temperature
  • cornmeal for pan
  • 1 egg white beaten with 2 tsp. cold water, for glaze
  • poppy seeds for tops of rolls

In a large bowl or the bowl of an electric stand mixer, combine 1 cup of the flour, the salt and yeast. Using a wooden spoon or the paddle attachment of the mixer set on medium speed, beat in the warm water and butter until smooth. Add 1 cup more flour and continue beating until smooth. Gradually beat in enough of the remaining flour to make a soft dough that holds its shape. Kneed by hand or with a dough hook, adding flour as necessary. Kneed by hand until smooth and elastic, about 10 minutes; knead by hook until dough is not sticky and pulls cleanly from the bowl sides, 6-7 minutes. Form the dough into a ball and place in a clean, greased bowl, turning to grease all sides. Cover with plastic wrap and let rise in a warm place until doubled, 45-60 minutes. Turn out the dough onto a lightly floured work surface and press flat. Form into a ball and let rest for 5 minutes. Cut the dough in half. Roll each half into a log 9 inches long. Cut crosswise into 9 equal pieces. Knead each piece into a ball. Sprinkle 2 baking sheets with the cornmeal and place the rolls on them, spaced well apart. Cover loosely with greased plastic wrap and let rise until doubled, about 35 minutes. Preheat an oven to 425 degrees. Brush the rolls with the glaze and sprinkle with poppy seeds.  Bake until golden, 15-20 minutes; switch pan positions half-way through baking. Transfer the rolls to wire rack to cool. Serve warm.
Yield: 18 rolls

S.O.S Soft Pretzels

http://celebrationgoddess.files.wordpress.com/2011/02/pretzels1.jpg  Certain recipes bring back sweet memories from my childhood, and this  soft pretzels recipe is one of them. 

– The first time i ever made these was when i was about 9 or 10yrs. old and  visiting a friends house for the day.  – My friend was older than I by about 5yrs, and so when we went to the kitchen, she made sure she wrapped my up in one of her pretty aprons and got me started making the dough while she set the oven temp. – I’ll always remember the best part… after the pretzels were done and we had finished the dishes… we each took a pretzel (or two) & milk  and went to watch Little House on the Prairie.
This is a memory that has stayed with me for years, and that is probably why i love these pretzels so much! They have good memories behind them! 😉

Ingredients:

  • 4 cups. All Purpose Flour
  • 1 heaping Tbsp. Yeast
  • 1 & 1/2 cups Warm Water
  • 1 Tbsp. Brown Sugar
  • 1 Tbsp. Honey
  • 1 Tsp. Salt
  • Raisins (optional)

Directions: Pour warm Water into a large mixing bowl, then sprinkle in the Yeast. Sift the Flour on top next, and then add the rest of the ingredients and stir until combined.  Once the dough is of a consistency that it can be handled, place it on a clean flat surface and kneed it until smooth (a few minuets or about 20 turns of the dough, then let it rest for a few minuets).  Next break off balls of dough and roll into 12 inch lengths.  Shape them  into a pretzel, or just fold them into a design that floats your boat ( brush with butter & sprinkle with salt or cinnamon sugar-  or whatever else you think might be good!. 🙂  Bake @ 350 degrees, on a lightly greased cookie sheet for 10-12 minuets. 

Happy Baking & Bon Appètit!

[Image via Google Image]

Cinnamon Rolls (recipe without yeast)

Welcome to Sweet 16’s Country Kitchen!

“To be free is to put justice, truth and service to others over and above our personal gain or our need for recognition, power, honor and success. When we cling to personal power and success, when we are afraid of loosing social status, then we are in some way denying our humanity; we become slaves to our own needs, we are not free.” ~Jean Vanier
 
“The greatest of all miracles is that we need not be tomorrow what we are today, but we can improve if we make use of the potential implanted in us by God.” ~Rabbi Samuel M. Silver

On this cool and misty day, I was in the mood to make something warm and special for a mid-morning delight. I wasn’t sure what to make until the  thought of cinnamon buns came to mind, so I found this recipe online and quickly decided to make it!: http://www.momswhothink.com/bread-recipes/cinnamon-roll-recipe.html   It is really a delicious recipe and became a new favorite, especially of my younger siblings! 🙂

Enjoy!

Cinnamon Rolls

Ingredients:

Rolls:

  • 2 1/2 cups all purpose flour, plus extra for the counter
  • 2 TBSP white granulated sugar
  • 1 1/4 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 1/4 cups buttermilk
  • 6 TBSP. unsalted butter, melted

Cinnamon Filling:

  • 3/4 cup packed dark brown sugar
  • 1/4 cup white granulated sugar
  • 3 tsp. cinnamon
  • 1/8 tsp. salt
  • 1 TBSP. unsalted butter, melted

Cream Cheese Frosting:

  • 8 oz. cream cheese
  • 1/2 cup butter
  • 1 tsp. vanilla
  • 3 cups confectioner’s sugar
  • 1 TBSP. milk

*To make frosting, mix all ingredients until smooth.

Directions:

  1. Preheat the oven to 425 degrees. Generously coat a 9×13″ cake pan and a wire cooling rack with vegetable oil spray.
  2. Make the filling: Combine together the brown sugar, granulated white sugar, cinnamon, salt and the 1 TBSP. melted butter until the mixture resembles wet sand.
  3. Make the dough: In a large bowl, whisk together the flour; 2 TBSP. white granulated sugar, baking powder, baking soda, and salt.
  4. In a separate bowl, whisk the buttermilk and 2 TBSP. of the melted butter together.
  5. Stir the buttermilk mixture into the flour mixture with a wooden spoon until absorbed, about 30 seconds. The dough will look shaggy.
  6. Turn the dough out onto a generously floured counter and kneed until smooth, about 1 minute.
  7. Press the dough out into a 9 by 12 inch rectangle using your hands (or a rolling pin).
  8. Brush the dough with 2 TBSP. melted butter. Sprinkle the dough evenly with the filling, leaving a 1/2-inch border. press the filling firmly into the dough.
  9. Loosen the dough from the counter using a bench scraper or metal spatula.
  10. Starting at a long side, roll the dough, pressing lightly, to form  tight log.
  11. Pinch the seam to seal. Slice the dough into 8 even pieces.
  12. Place the slices in the greased pan.
  13. Brush with the remaining 2 TBSP. melted butter. Bake until the edges are golden brown, 20-25 minutes.
  14. Use a knife to loosen the buns from the pan. Flip the buns out onto the prepared wire rack, then turn buns upright and let cool for 10 minutes before frosting with cream cheese frosting. Prepare the frosting while rolls are cooling.