Orange Rolls

Dough:                                                         Zesty spread:

• 3 tbsp dry yeast                                14 tbsp (just under a cup) butter
• 2/3 c warm water                              1 c sugar
• 1 c butter                                           3 tbsp grated orange zest (peel)
• 1/2 c white sugar
• 2 tsp salt
• 2 c hot milk
• 2 eggs beaten (or flax)
• 6 c flour

-Dissolve the yeast in warm water for 10 min.
combine butter, sugar, & salt in a bowl. stir in hot milk..let stand.
-mix yeast, eggs, flour into milk mix to form dough. Oil a large bowl, place dough in bowl and coat. cover with a damp cloth to rise, in fridge for up to 8 hrs. (remove about 2 hours before baking)
-divide dough into 1/2 and roll onto floured surgace to 1/4 in thick rectangle.
-Mix the butter, sugar and orange zest spread over dough. Roll up dough and cut into 1 in slices.
-place in greased pan and rise until doubled.

Bake 400 degrees for 10-15 min

add glaze:
1 c powdered sugar
4 tsp butter
4 tsp milk
1/2 tsp lemon juice

Cheesy Garlic & Onion Chicken Puffs

We had these delicious chicken puffs at Relief Society Meeting this month.. had to have the recipe..thanks to Southern Estates Relief Society :)


*3 cups minced chicken

*3 tbsp chopped onion

*3 cloves garlic, minced

*8 oz cream cheese

*6 tbsp butter

*3 cans crescent roll dough

*Melt the butter and sauté onions and garlic. Add chicken, cook. Add cream cheese. let cool.

*Seperate crescent rolls (2 rolls each chicken puff) pinch together perforations to make one flat piece. place about 1/3-1/2 cup chicken mix on top of dough and wrap dough around; sealing edges.

*Sprinkle top with grated mozzarella and cheddar cheese

*Bake at 350 degrees for 17-20 min

*serve with asparagus..yum! sautéd with butter, onions, and garlic.

* top with chicken gravy: I just did a quick and simple gravy: chicken broth/stock, corn starch and chicken seasoning..boil on pan until thick.

(these can be easily frozen and reheated for later!!)

Pumpkin Cinnamon Rolls

This recipe thanks to Ami :)

1/3 cup milk

2 tablespoons butter

1/2 cup canned pumpkin or mashed cooked pumpkin

2 tablespoons sugar

1/4 teaspoon nutmeg

1/2 teaspoon salt

1 egg, beaten

1 (1/4 ounce) package dry yeast

1 cup unbleached all purpose flour

1 cup bread flour

1/3 cup brown sugar, packed (or more if you like)

1 1/2 teaspoons ground cinnamon (or more if you like)

2 tablespoons melted butter
CARAMEL FROSTING

1/4 cup butter

1/2 cup brown sugar, packed

2 tablespoons milk

1/4 teaspoon vanilla

1 dash salt

3/4 cup sifted confectioners' sugar
Directions

1. In small saucepan, heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.

2. In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.

3. Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy to handle. On lightly floured surface, roll dough into 12x10 inch rectangle.

4. In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. With sharp knife, cut roll into 12 1- inch slices. Place rolls, cut side up, in greased 9 inch square baking pan. Cover and let rise until nearly doubled, 30 to 45 minutes.

5. Bake rolls at 350 degrees about 20 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls.
Frosting:

In small saucepan, heat butter until melted. Stir in brown sugar and milk.

Stir in brown sugar and milk. Cook over medium low heat 1 minute.

Transfer to small mixer bowl and cool mixture. Stir in vanilla, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.

Pizza

have to say that I love pizza and I am pretty picky about my pizza (Therefore, I only like to eat pizza I make or from Barro's)


First:

start off with your favorite pizza dough recipe, if you don't have one: here's a simple one used for the bread/dough machine:

- 1 cup water

- 3 cups bread flour

-1 1/2 Tbsp dry milk

-2 tsp sugar

-1 1/4 tsp salt

- 2 tsp butter

- 1 tsp fast rise yeast

(this makes 1 large pizza)

put ingredients in machine in order. once finished, place in a greased bowl. cover with plastic and towel for 45 min.

roll out the dough to desired size and thickness onto pizza sheet.

sprinkle corn meal onto sheet before dough.

prick dough w/ a fork

Preheat oven 400 degrees and cook for 15-20 min.

TOPPINGS:

first, I made garlic butter and spread over entire dough:

(butter, garlic, parsley)

- pizza sauce

- cheese (mozzarella is best)

- sliced tomatoes

- sliced zuchinni

- pepperoni

- gorganzola cheese sprinkled on top

- olives (optional)

- pizza seasoning: oregano, basil, marjoram

Roast Beef Pita with Fried Zucchini

Ingredients: Roast Beef salad
Roast Beef
Avocado
Green onion
Tomato
Parsley
Garlic Salt
Tear up roast beef (deli sliced) in pieces, into a bowl. Slice avocado and tomato. Chop green onion (I like to use both green side and white side). Sprinkle parsley and garlic salt to taste, then store in a container in fridge..while you make the pita bread!
Ingredients: Whole Wheat Pita

2 (1/4 oz) pkg active dry yeast
2 c warm H20
1/2 tsp honey
1/4 c olive oil
1 tbsp salt
5 c wheat flour
cornmeal
In a bowl, dissolve yeast in 1/2 c warm H20. Add 1/2 of the honey, let stand for 5 min. Add olive oil, remaining H20 and honey; mix. Stir in wheat flour and salt; knead onto floured surface (I use wheat flour again). Let it rise in a greased bowl for 30 min covered. Flatten a ball about the size of your fist, dip one side with cornmeal, bake on a slightly greased pan @ 475 degrees for 8-10 min. Cut in half and split with a knife to make a pita pocket!

Ingredients: fried zucchini

Zucchini
Bread Crumbs
Eggs
Oil
Slice Zucchini to desired thickness. Coat in eggs, previously whisked; then coat in bread crumbs, and repeat again. Prepare hot oil in a pan or a deep fryer (I like using a deep fryer). Fry until golden brown (only fry a few at a time). serve with ranch dip!

Ingredients: Ranch Dip

mayonnaise
sour cream
onions
parsley
onion powder
salt
paprika
garlic
pepper
Mix 1 3/4c Mayo and 2c sour cream with herbs (other ingredients) about 1/1.

Ingredients: Ranch dressing


15 saltine crackers
2c dry minced parsley flakes
1/2 c dry minced onion
2 tbsp dry dill weed
1/4 c onion salt
1/4 c garlic salt
1/4 c onion powder
1/4 c garlic powder
Mix

1 tbsp mix
1c mayonnaise
1c buttermilk
Put crackers in blender on high speed until powder. Add parsley, onions, dill weed and blend. Stir in onion, salt, garlic salt, onion powder, and garlic powder. Put in a container and store in fridge to stand (best if you prepare in advance)

I love ranch dressing/dip, both are great..sorry I don't have exact specifications

Sprinkle grated cheese on roast beef salad and stuff into pita pocket. Serve with fried zucchini and ranch dip or dressing.

Enjoy!