Golden Pull-Apart Dinner Rolls

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KAFs Photo!

KAFs Photo!

A new favorite roll recipe! This recipe appealed to me for Thanksgiving dinner, because it doesn’t have nearly as much butter as many other roll recipes, and since Thanksgiving is quite the heavy meal anyway, I thought it would be a good option. I loved it! It was such a good suggestion from the King Arthur Flour site, I’ve gone back many times since looking for other great recipes. I’ll be posting some of those soon!

Golden Pull Apart Dinner Rolls

  • 3 1/2 c. Unbleached All-Purpose Flour
  • 2 t. instant yeast
  • 2 T. potato flour or 1/4 cup instant potato flakes
  • 3 T.  nonfat dry milk
  • 2 T. sugar
  • 1 1/2 t. salt
  • 4 T. soft butter
  • 2/3 c. lukewarm water
  • 1/2 c. lukewarm milk
  • 2 T. melted butter, for topping

1) Combine all of the dough ingredients in a large bowl, and mix and knead — using your hands, a stand mixer, or a bread machine set on the dough cycle — to make a soft, smooth dough.

2) Place the dough in a lightly greased container — an 8-cup measure works well here. Cover the container, and allow the dough to rise for 60 to 90 minutes, until it’s just about doubled in bulk.

3) Gently deflate the dough, and transfer it to a lightly greased work surface.

4) Divide the dough into 16 equal pieces, by dividing in half, then in halves again, etc. Round each piece into a smooth ball.

5) Lightly grease two 8″ round cake pans. Space 8 buns in each pan. Can you use 9″ round cake pans, or a 9″ x 13″ pan? Sure; the buns just won’t nestle together as closely, so their sides will be a bit more baked.

6) Cover the pans, and allow the buns to rise till they’re crowded against one another and quite puffy, about 60 to 90 minutes. Towards the end of the rising time, preheat the oven to 350°F.

7) Uncover the buns, and bake them for 22 to 24 minutes, until they’re golden brown on top and the edges of the center bun spring back lightly when you touch it. An instant-read thermometer inserted into the middle of the center bun should register at least 190°F.

8) Remove the buns from the oven, and brush with the melted butter. After a couple of minutes, turn them out of the pan onto a cooling rack.

Yield: 16 buns.

Peppermint Patty Cookies

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Peppermint PattySo, I honestly don’t know why I hadn’t thought of this cookie before (I have made homemade oreos, a very similar recipe to this, many times), but this recipe is great, and I love it, and the cookbook, Farm Chicks in the Kitchen, has to go back tonight, so here’s a new favorite cookie! Right in time for holiday baking 🙂

Peppermint Patties

14 T unsalted butter, softened
1/4 c. granulated sugar
1/4 c. packed light-brown sugar
1 large egg yolk
1 t. vanilla extract
1 c. all-purpose flour, plus 2 tbs
1/4 c. Dutch-processed cocoa powder
1/4 t. salt
1 c. confectioner’s sugar
1  1/2 t. peppermint extract
1 t. milk or light cream
2 c. milk chocolate chips(or bittersweet bar, such as Scharffen-Berger)

Prepare the dough:
Cream 10 T. butter in large bowl with an electric mixer on medium speed. Add granulated and brown sugars and beat until fluffy.  Beat in egg yolk and vanilla. Add flour, cocoa powder, and salt with the mixer on low speed, beating until combined.  The mixture may seem dry at first, but it will come together after a few minutes. Roll the dough into a 10 x 2 inch log, wrap in plastic and refrigerate for 1 hour.

Bake the cookies:
Preheat 375 degrees.  Cut dough into 1/4 inch slices.  Place 1 inch apart on sheet (they will not spread).  Beat until just firm to the touch, 7-8 minutes. Transfer to wire rack to cool.

Fill the cookies:
Cream the remaining butter, confectioner’s sugar, peppermint extract, and milk in a small bowl with mixer until blended. Sandwich the cooled cookies with filling. Place the chocolate chips in a small microwave-safe bowl and microwave in 30-second intervals, stirring in between, until melted. Dip the cookies in the chocolate and then chill until chocolate is hardened. Serve.

Chocolate Zucchini Cake

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626-52_choco_zucchini_cake_300This cake has become a favorite this season, after Henry, my son, grew his first zucchini (in our neighbor’s garden, I should add. Our patch did not do so well). He wanted to eat the zucchini, but frankly hates the vegetable, so I made this for him instead. He loved the cake, but suggested we just call it “Chocolate Cake,” because calling it “Zucchini Chocolate Cake” freaks him out. This recipe comes from May 2004 Saveur. It’s not a difficult recipe, even though the first step is a bit unusual (but makes for a great cake), just make sure to allow for quite a long baking time. 

Chocolate Zucchini Cake

2 medium zucchini, trimmed and
grated on large holes of box grater
9 T. butter, at room temperature
2 3/4 c. flour
1/4 c. unsweetened cocoa
1 1/4 t. baking soda
1 t. salt
1 1/2 c. sugar
1/2 c. corn oil
2 eggs
1 t. vanilla extract
1/2 c. buttermilk
1/4 c. confectioners’ sugar

1. Working in batches, put a small mound of zucchini in center of large square of double-layer cheesecloth. Gather corners together and squeeze out as much water as possible. Transfer zucchini to a bowl and set aside.

2. Preheat oven to 325º. Butter a deep 9″ cake pan with 1 tbsp. of the butter. Sift flour, cocoa, baking soda, and salt together into a mixing bowl and set aside. Beat together remaining 8 tbsp. butter and sugar in a large bowl with an electric mixer on medium speed until fluffy, 3-4 minutes.

3. Add oil, beating well. Beat in one egg at a time, add vanilla, reduce speed to low, and beat in flour mixture and buttermilk in 3 alternate batches. Stir in reserved zucchini.

4. Pour batter into prepared pan and bake until toothpick inserted in center comes out clean, about 1 hour and 20 minutes. Remove from oven and set aside to let cool. Invert onto a plate and dust with sugar.

Two Potatoes Soup with Chicken Apple Sausage

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Two Potato SoupLast night, I riffed off a recipe from a darling cookbook I checked out from the library, and came up with this recipe, which my family loved. I was very surprised, and decided to write down what I did, before I forgot it!

Two Potatoes Soup with Chicken Apple Sausage

2 T. olive oil
2 onions, diced small
2 large sweet potatoes or yams, cubed into 1″ chunks
3 large russet potatoes, also cubed into 1″ chunks
6 c. chicken broth or stock
4 chicken apple sausages (I use Aidell’s from Costco), sliced into 1/2″ pieces
1/2 c. cream
a large handful of fresh parsley, chopped
10 or so stems of fresh thyme (dried can be used, if desired)
1/2 t. salt
1/2 t. pepper

Heat a large soup pot over medium-high heat. Once heated, add the olive oil, and then add the onions and saute for 5-7 minutes, until soft, but not browned. (If using dried herbs, add at this point, and saute for 1 minute.)

Add the sweet potatoes and broth; bring to a boil, and then simmer for 10 minutes. Add the potatoes, bring to a boil again, and then simmer for another 10 minutes, or until both the potatoes and sweet potatoes are soft (if you don’t want the sweet potatoes to break down a little, add them with the potatoes. If you don’t mind them breaking down, they give the soup a lovely color).

Add the sausage, fresh herbs, salt and pepper, and bring back to a simmer. Then, add the cream, but do not allow to boil before serving. Taste and adjust the seasonings if necessary.

Brazilian Passionfruit Mousse

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Passionfruit MousseI’ve had this dessert at several get-togethers with some Brazilian friends, and I think it is one of the most glorious desserts ever. And then I learned it was one of the simplest desserts ever. Love it! So, I am passing these divine instructions on, and the best part of this dessert is you really need no time to prepare it. Note: I have also used whipped cream instead of table cream, and it work great too, and it is a little easier to find. I don’t suppose you would have to, but I blended the passionfruit and sweetened condensed milk together, then I whipped the cream up (1 cup of it), and then I folded the two together. Just as great!

Brazilian Passionfruit Mousse

1 can sweetened condensed milk
1 can Table Cream (this product is commonly used in the U.S., but it looks like sweetened condensed milk a little, and is readily available in grocery stores with good Latin American food selections)
1/2 package of frozen Passionfruit puree (Again, not found in typical U.S. grocery stores, but easily found in Latin American markets in the frozen food section. In Utah, try Rancho Market)

Combine all three ingredients in a blender and mix on low speed until blended (20-30 seconds). Pour into a bowl and place in the fridge to thicken, or enjoy immediately!

Mitzi’s Chicken Fingers

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Mitzi Chicken 1I like dinners that cook relatively quickly, and I like using chicken breasts, because it seems like all stores really just want to sell boneless chicken breasts, so it’s great to have many uses for them. This recipe is a great one for both those reasons, and because it really is terrific tasting. I don’t know that I will want to buy chicken fingers again, because I can’t imagine them being better than these! I also love the simple instructions, and the fact that they work! Incidentally, don’t double the seasoning–it turns out to be way too strong. From Saveur Magazine, September 2011 (there’s a dipping sauce on the original recipe, too, but we just make a honey mustard, use ketchup or barbecue sauce).

Mitzi’s Chicken Fingers

2 lb. boneless, skinless chicken breasts, cut into 3″-long-by-1″-wide strips
1 T. sugar
1 T. kosher salt
1 T. freshly ground black pepper
1½ t. garlic powder
1 t. paprika
1 t. dry mustard powder
1 c. flour
4 eggs, lightly beaten
3 c. finely ground fresh breadcrumbs or panko
Canola oil, for frying

In a medium bowl, toss together chicken, sugar, salt, pepper, garlic powder, paprika, and mustard; set aside. Place flour, eggs, and breadcrumbs in 3 separate shallow dishes; set aside. Pour oil to a depth of 2″ into a 6-qt. Dutch oven; heat over medium-high heat until deep-fry thermometer reads 325°. Working in batches, coat chicken in flour, shake off excess, and dip in eggs; coat in breadcrumbs. Fry chicken until golden brown and crisp, about 3 minutes. Transfer to paper towels to drain. Repeat with remaining chicken. Serve with dipping sauce.

Sweet and Sour Meatballs

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Saveur’s Great Image

I don’t know that I’ve ever heard my son Henry say, “Mom, will you make this again sometime?” because I don’t know that he’s ever enjoyed a dinner meal enough to say this. So, I was shocked at this declaration last week when I made these meatballs. He, and all my other kids, really loved them. Loved them as in ate-them-all-and-asked-for-more loved them. I couldn’t believe it. Happily, my hubby and I loved them, too. This recipe comes from Saveur magazine, November 2012.

Sweet and Sour Meatballs

Sweet and Sour Sauce
2 tbsp. canola oil
1 medium yellow onion, minced
1 15-oz. can tomato sauce
½ tsp. sour salt (available at Amazon.com), or the juice of 1 lemon (about 2 tbsp.)
¼ cup firmly packed dark brown sugar
Kosher salt and freshly ground black pepper, to taste

Meatballs
2 lb. ground beef chuck
2 eggs, beaten
⅓ cup long-grain white rice, parboiled for 3 minutes
1 cup bread crumbs
1 medium yellow onion, grated on the coarse side of a box grater
2¼ tsp. kosher salt
½ tsp. freshly ground black pepper

1. Prepare the sauce: In a large Dutch oven, heat the oil, then sauté the minced onion over medium heat until tender and golden, 8 to 10 minutes. Add the tomato sauce, and rinse out the can with ½ cup water to loosen any sauce that remains, adding that liquid to the pan. Stir in the sour salt or lemon juice and brown sugar. Bring to a simmer, uncovered, over medium heat. Remove from the heat and set aside.
2. Make the meatballs: Put the ground meat in a large bowl and push it to one side. Add the eggs, rice, bread crumbs, onion, salt, and pepper to the other side of the bowl and combine with a large fork. Work in the meat, handful by handful, until everything is thoroughly blended. Return the sauce to a gentle simmer over medium heat. Using a ½-cup measuring cup, shape meatballs measuring about 2½” and drop them gently into the sauce. You should have 10 to 12. Cover and simmer slowly for 30 minutes, gently rotating and pushing the meatballs around halfway through the cooking so that they are thoroughly coated in sauce after about 15 minutes. Correct seasoning with salt and pepper if necessary. Serve very hot.

Sesame Crusted Chicken Wings

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Sesame Crusted WingsI’ve checked the book Mad Hungry by Lucinda Scala Quinn out from the library four times, just for this recipe! Although the wings take some time to bake, this recipe is simple and really delicious. I’ve started buying the enormous bag of wings at Costco just because I want to make this dish so often. It’s great for parties or for family dinner–we’ve served them at both!

Sesame Crusted Chicken Wings

20 chicken wings
3 large eggs, beaten
2 t. vegetable oil
1/2 c. sesame seeds
1/2 c. all-purpose flour
2 t. coarse salt
1/4 t. cayenne pepper
1/2 c. fresh bread crumbs
2 to 3 garlic cloves, minced
Hot sauce, for serving [We are preferring Frank’s Hot Sauce these days–it’s great!]

1.Preheat the oven to 375 degrees. Place the chicken wings in a large bowl. Add the eggs and toss to coat. Line a large rimmed baking sheet with baking parchment or coat the pan with oil.

2. In a small bowl, combine the sesame seeds, flour, salt, cayenne, bread crumbs, and garlic. Dip each wing into the sesame mixture to fully coat. Place the coated wings side by side on the prepared baking sheet.

3. Bake for 30 minutes and increase the temperature to 400 degrees. Cook until the wings are golden brown and sizzling, 20 to 30 more minutes. Immediately remove the wings from the baking sheet while hot. Serve with hot sauce.

Sweet Watermelon and Mint Salad

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I wanted to add a little more interest to a bowl of balled watermelon this weekend, so I came up with this recipe, and my brother-in-law asked me to make sure to write it down, so here it is! The juice from the salad was also great, if there are any takers. This is a simple but nice way to add a twist to all the great watermelon this summer.

Sweet Watermelon and Mint Salad

1/2 large watermelon
3 grapefruit (optional)
1/3 c. sugar (can increase or decrease depending on the ripeness and sweetness of the watermelon)
4-5 sprigs fresh mint, stems removed and leaves chopped
zest of one lemon (optional)

1. Cube (or cut) the watermelon into bite-size pieces and place into a large bowl.

2. With a paring knife, cut the navel and the opposite end of the grapefruit off (so the grapefruit can sit on a flat surface), and then working around the grapefruit, remove the peel and the pith with the knife.

3. Working over the watermelon so the juices  fall into the bowl, section the grapefruit with the paring knife in between the grapefruit skins, so only the flesh falls into the bowl. Continue with the other two grapefruits, then toss the watermelon and grapefruit together. Refrigerate, if not serving immediately.

Sichuan Green Beans

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Sichuan Green BeansThis recipe is part of my arsenal of great, fast recipes that I really like. I frequently get a Bountiful Basket, and when there’s green beans in it, this is most likely the recipe I turn to. I also love that it’s a one-dish meal. I usually just make some rice and serve some cut fruit with it for dinner. It comes from The Best International Recipe (America’s Test Kitchen).

Sichuan Green Beans

2 T. soy sauce
2 T. water
1 T. dry sherry or rice cooking wine
1 t. sugar
1/2 t. corn starch
1/4 t. ground white pepper
1/4 t. red pepper flakes
1/4 t. dry mustard
2 T. vegetable oil
1 lb. green beans, stem ends snapped off and cut into 2-inch pieces
1/4 lb. ground pork (I usually double this, because this is what my kids will eat)
3 garlic cloves, minced
1 T. minced fresh ginger
3 scallions, sliced thinly
1 t. toasted sesame oil

Stir together all the ingredients from the soy sauce to dry mustard.  Set aside.

In a wok or large skillet, heat oil over high heat until just smoking.  Add the green beans and stir-fry for a few minutes until you they are crisp-tender, and are shriveled and blackened in some spots, about 5-8 minutes (reduce the heat if the beans darken too quickly).  Transfer the beans to a large plate.

Reduce your heat to medium-high and add ground meat to the pan, breaking the meat into pieces until no pink remains. about 2 minutes.  Add the garlic and ginger and cook until fragrant, about 30 seconds.  Whisk the sauce to recombine, then add the sauce to the skillet and cook, tossing constantly, until the sauce has thickened, about 30 seconds. Remove the pan from heat, and stir in the scallions and sesame oil, then spoon over the beans and serve with rice.