The Best Crescent Roll!

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Crescent RollI’ve worked with the Best Recipe’s Crescent Roll recipe several times, and besides from not having a plastic bag large enough to fit around my baking sheets (is this a normal kitchen item?), I just haven’t been that thrilled with the results. So, I tried Martha’s recipe from her New Classics Living Cookbook, and it is a winner! I love it. And, since everyone was counting out how many everyone else got at the dinner table (and coveting the remainders), I think others shared the sentiment. Definitely my new favorite Sunday (or Thanksgiving and Holiday) roll, and my kids love shaping them together, too.

Crescent Rolls

  • 3/4 c.(1 1/2 sticks) unsalted butter, softened, plus more for bowl and plastic wrap, plus 2 T. melted
  • 1 1/4 c. whole milk
  • 1/4 c. vegetable shortening
  • 1/4 c. plus 1 T. sugar
  • 2 1/2 t. salt
  • 2 1/4 t. active dry yeast
  • 1/4 c. water (105 degrees to 110 degrees)
  • 2 large eggs, lightly beaten
  • 5 1/2 c. all-purpose flour, plus more for work surface
  1.  Butter a large bowl; set aside. Put milk, shortening, sugar, softened butter, and salt in a medium saucepan. Cook over medium heat, stirring constantly, until sugar has dissolved. Let cool completely.
  2. Put yeast and water in the bowl of an electric mixer fitted with the dough hook. Let stand until foamy, about 5 minutes. Mix in milk mixture on medium speed until combined; mix in eggs. Reduce speed to low, and gradually mix in flour. Raise speed to medium-high; mix until a soft dough forms, about 12 minutes.
  3. Turn out dough onto a lightly floured work surface. Knead until smooth, about 5 minutes, then transfer to buttered bowl. Cover with a clean kitchen towel; let rise until doubled in bulk, about 1 hour.
  4. Line two baking sheets with parchment paper. Roll dough into a 13-by-20-inch rectangle. Trim edges to be straight. Cut dough in half lengthwise; cut both strips into 12 triangles (about 3 inches wide each base). Gently stretch each to 2 to inches long. Starting at widest end, gently roll up. Space 1 inch apart on prepared baking sheets, pointed ends down. Cover loosely with buttered plastic wrap; let rise until doubled in bulk, about 1 hour.
  5. Preheat oven to 350 degrees. Brush rolls with the melted butter. Bake until golden, about 20 minutes. Let cool on a wire rack 5 minutes. Serve warm. Makes 24.

Crescent Roll 1

Favorite Peanut Brittle

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Peanut BrittleNow that it’s Christmastime, and I’m feeling a little bit better from morning sickness, I’ve started a bit of holiday baking. I love this recipe of Martha’s for peanut brittle (she has several!). I like the lift that the baking soda gives, and I really like that it uses salted and roasted peanuts, since those are the easiest to find. Peanut brittle is such an easy candy to make–as long as you have a candy thermometer–but don’t be discouraged if a batch doesn’t work out–it just happens that way from time to time. This recipe comes from the December 2010 issue of Everyday Food.

Peanut Brittle

  • Nonstick cooking spray
  • 2 c. sugar
  • 1/2 c. light corn syrup
  • 1/2 t. coarse salt
  • 2 T. unsalted butter
  • 1/2 t. baking soda
  • 3 c. salted dry-roasted peanuts (about 1 pound)
  1. Line a rimmed baking sheet with parchment and lightly coat with cooking spray (I usually use a silpat–it makes cleanup super easy). In a medium saucepan, combine sugar, corn syrup, salt, and 1 cup water. Bring to a rapid simmer over medium-high and cook until deep golden, about 20 minutes (295 degrees on a candy thermometer at sea level. One degree less for every 500 feet above sea level you’re cooking at). Remove pan from heat. Stir in butter, baking soda, and peanuts (mixture will foam). Stir until mixture is no longer bubbling and caramel is smooth, 1 minute. Transfer to sheet and spread with a lightly greased spatula. Let cool until firm, 15 minutes. Break into pieces.

     

Broccoli Supreme

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Since Thanksgiving is next week, I thought I would post a couple of recipes that I’ll be making.  We’re hosting, but one guest has the turkey covered, so I’ll just be making a couple of casseroles and a pie.  Easy peasy!

The one thing I always, always make are my mom’s sweet potatoes, which I posted on here before.  The second dish I’ll be making is my Nana’s Broccoli Supreme, or my version of it at least.

A few years ago I decided I wanted to make Broccoli Supreme for Thanksgiving, so I got the recipe from my aunt and went on a hunt at the grocery store.  See, Nana grew up poor on a farm in Southeast Missouri during the Depression, then perfected her cooking skills in the 50’s.  While she did use fresher ingredients once they became available, some of her old standbys reflected her background.  You should have seen Jason’s face when he asked me what I was looking for as I wandered around the dairy section at the grocery store and I told him, Kraft garlic cheese in a roll.

He gently suggested that maybe I could use a nice sharp cheddar instead.  So I went from there and classed up the recipe a bit and it’s been a big hit every time I’ve made it.

Broccoli Supreme
1 small chopped onion
4 cloves garlic, minced
1/4 cup butter
2 packages frozen broccoli (or the equivalent amount fresh broccoli)
1 can cream of mushroom soup (I used the reduced fat, lower sodium kind)
1 8 oz package mushrooms, chopped small
1/2 cup sliced almonds

Cheese Sauce:
3 C. sharp cheddar cheese, grated
2 T. butter
1/8 C. flour
1 1/2 C. 1% milk
Salt and pepper to taste

In a large pan, saute onions and garlic in 1/4 cup butter, add broccoli and cook until thawed/tender.

Meanwhile, in a saucepan, melt 2 T. butter over medium-low heat. Add flour. Cook 1 minute, stirring constantly (do not allow to brown).  Gradually whisk in milk. Simmer until mixture thickens slightly, whisking occasionally, about 3 minutes. Reduce heat to low. Add grated cheddar cheese. Whisk until cheese melts, about 2 minutes. Season sauce to taste with salt and pepper.

Add soup, cheese sauce, mushrooms and almonds to broccoli. When mixture is blended, place in 9×13 casserole in preheated oven (350) and bake 30 – 40 minutes until slightly browned.

Note: the cheese sauce also makes a pretty good cheese fondue, which I found out because I was starving and dipped a bit of baguette in the leftovers in the saucepan.

Honeyed Rosemary Goat Cheese + Whole Grain Crackers

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In Lisbon this summer, we had this divine appetizer: bubbling goat cheese straight from the oven, with honey poured over the top and rosemary sprinkled over the honey. So divine. Since I’ve been home, it’s my new favorite appetizer. I’ve also found a cracker that I really like to make (yes, I have tried a few, and they are usually disappointing). The pairing of the cheese and these crackers is quite nice, but the cheese is by far the star. Great for holiday entertaining. I got the cracker recipe from Sally Pasley Vargas’ blog, and her pictures are gorgeous.

Honeyed Rosemary Goat Cheese

1 8 oz. log good-quality goat cheese
1/4 c. honey (this is really to taste, you might prefer more if placing under the broiler)
2-3 sprigs fresh rosemary, leaves removed from stem and chopped

You can make this appetizer two ways. 1) Place the goat cheese in an oven proof dish, pour the honey and top, and place 4″ away from the broiler for about five minutes (make sure your dish can handle the heat!). Remove from oven and sprinkle with rosemary and serve immediately.

Or, 2) you can heat the goat cheese (on the stove or microwave) until soft and melted, then stir in the honey and rosemary and serve more like a dip (this seemed like a better way for a larger group–the former seems better for small dinner parties).

Whole Grain Buttermilk Crackers

1 1/2 c. whole wheat flour
1 c. all-purpose flour
1/2 c. brown  rice flour, plus more for rolling (I grind this in my blender)
1 1/2 T. cane sugar
1 t. baking powder
1/2 t. kosher salt
1/3 c. olive oil, plus more for brushing on the dough
1 c. buttermilk
6 T. seeds such as poppy seeds, sesame seeds, flax seeds, celery seeds, etc.
Sea salt
1. Whisk the 3  flours, sugar, baking powder, and kosher salt in a bowl until combined. Make a well in the center and add the olive oil and buttermilk. Stir, gradually incorporating the flour into the olive oil mixture, until it forms a dough. It should be soft but not too sticky. Add additional buttermilk if it is dry.
2. Turn the dough out onto the countertop. Knead for about 20 seconds, until it is well mixed. Shape into a flat rectangle and wrap in plastic. Refrigerate for 1 hour, or as long as overnight.
3. Heat the oven to 350 degrees. Line 3 half sheet pans (approx 18 X 13 inches) with parchment.
4. Divide the dough into thirds. Lightly flour the counter top with brown rice flour, and flour a rolling pin. Roll one piece of dough into a large sheet that is the same size as the sheet pan and approximately 1/16-inch thick (about the thickness of a quarter.) If necessary, lift the dough and sprinkle a sparing amount of flour underneath it to keep it from sticking. If the shape isn’t working, place the flat of your hands on top of the dough to stretch it into a rectangular shape. Transfer it to the paper. Slip both hands under the paper and lift it onto the baking sheet.
5. Brush the dough with about 2 tablespoons olive oil. Sprinkle it with 2 tablespoons of the seeds and a little flaky salt. Place a piece of plastic wrap on top, and roll over the seeds with a rolling pin to embed them into the dough.  Peel off the plastic.
6. With a pizza cutter or sharp knife, cut the dough into thirds the long way.  Rotate the baking sheet and cut into 4 equal pieces crossways to make 12 crackers.   Trim the uneven outside edges with the pizza cutter. Leave the edges on the baking sheet for tasting. (You can cut the crackers any size you want; this cut will make large squares.) Repeat with remaining dough.
7. Bake for 18 to 23 minutes, or until the crackers are golden brown and crisp all the way through. Let cool on the pan and store in an airtight tin.
Makes 3 dozen thin crackers

Curried Chicken with Coconut Rice

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This is Martha’s picture because mine was ugly.

I loved this Everyday Food recipe I tried recently. Definitely now part of the weeknight repertoire! The flavors are surprisingly bold and pleasing, and

the chicken was great, but so was the rice. So often, I’m done with the rice once the vegetables or meat are gone, but not so with this one. It’s nice that it’s so simple to–just what I need after the homework and practicing craze is over (or happening).

Curried Chicken with Coconut Rice

1 whole chicken (3 1/2 to 4 pounds), cut into 10 pieces (I just used skinless, boneless chicken thighs from Costco)
4 teaspoons curry powder (I like Garam Masala)
1/2 teaspoon cayenne pepper
Coarse salt
1 tablespoon vegetable oil
5 garlic cloves, minced
3 tablespoons minced peeled fresh ginger (from a 3-inch piece)
1 medium yellow onion, diced small
2 tablespoons tomato paste
2 cups basmati rice
1 can (13.5 ounces) unsweetened light coconut milk
Fresh cilantro leaves, for serving

1. Preheat oven to 350 degrees, with rack in lower third. Toss chicken with curry powder, cayenne, and 1/2 teaspoon salt. In a large Dutch oven or other heavy pot, heat 2 teaspoons oil over high. In batches, cook chicken until browned on all sides, about 12 minutes total. Transfer to a large plate.

2. Reduce heat to medium and add 1 teaspoon each salt and oil, garlic, ginger, and onion. Cook, stirring and scraping up browned bits with a wooden spoon, until onion is translucent, 6 minutes. Stir in tomato paste and cook 1 minute. Add rice, coconut milk, and 2 cups water; stir to combine and bring to a boil. Arrange chicken in pot, skin side up, cover, and transfer to oven. Bake until chicken is cooked through and liquid is absorbed, about 20 minutes. Sprinkle with cilantro and serve.

Peppery Stuffed Peppers (Crock Pot)

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Thanks to our garden, we have a lot of peppers to get through in the next couple of weeks.  I’m not a big pepper fan myself, but Jason loves them, so I wanted to make Jason something with the caballero peppers that he grew.  They’re a good size for stuffing and I figured I could knock some of those out of our supply with a good dinner recipe using lots of peppers.  After asking my Facebook friends (particularly those from Tucson) for a chile relleno recipe, I realized that, wow, chile rellenos are complicated and time-consuming!

So I came up with my own spicy stuffed peppers recipe with meatballs and more peppers!  In the crock pot!

Peppery Stuffed Peppers

  • 6-7 caballero peppers (can also use bell pepper or any other pepper that is stuffable.  The caballero peppers are kind of small (3 inches long by 2 inches wide) so if you’re using big bell peppers, 1-3 should suffice for this recipe)
  • 1 1/2 pounds ground beef
  • 1/2 C bread crumbs
  • 1 sweet onion, chopped small
  • 5-6 banana peppers and/or parker peppers, seeds removed and chopped small
  • 2 T cumin
  • 4 T chili powder
  • 2 t salt
  • 2 eggs
  • 1 15 oz can no salt added diced tomatoes (can also use fresh tomatoes, but I’m saving ours for caprese salad and homemade tomato sauce)
  • 1 15 oz can tomato sauce

Cut off the tops and bottoms of the caballero peppers and remove all seeds.  The bottoms are cut off so that the peppers can stand up in the crock pot.

Mix together ground beef, bread crumbs, onion, about 2/3 of your chopped peppers, 1 1/2 T cumin, 2 T chili powder, 1 t salt, and eggs.  Probably easiest to mix with your hands.

Stuff the caballero peppers with beef mixture.  Roll the rest of the beef mixture into meatballs, about 2 inches in diameter.

In a separate bowl mix together diced tomatoes, tomato sauce, rest of the chopped peppers, 1/2 T cumin, 2 T chili powder and 1 t salt.  Taste and/or smell to make sure that the strongest flavors are the cumin and chili powder, not the tomatoes, otherwise you’re just making slightly Mexican spaghetti sauce.  Add more cumin and chili powder as needed.

Pour tomato mixture into the crock pot and spread evenly.  Place the stuffed peppers on end in the crock pot, then fill in the rest of the space with a layer of meatballs.  Cook on low for 8 hours.

Dad’s Best Peach Cobbler

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I know it’s hard to be discerning about foods you grew up with, but I’ve always loved my dad’s peach cobbler. I’ve never seen anything like it in recipe books until recently in a Cook’s Country they had a similar cobbler that they described as a “pancake-like” batter from Texas. Well, I don’t know how our family came upon this recipe, because we have no ancestral ties to Texas, but  it’s a winner, and it really makes a plethora of peaches much more fun.  Another reason to love September.

Dad’s Best Peach Cobbler

1/2 c. butter
1 c. milk
1 c. flour
1 t. baking powder
1/2 t. salt
1/4 t. baking soda
1 c. sugar
sprinkle of cinnamon or nutmeg
1 quart canned peaches with juice (we always had these growing up)
or 4 c. fresh peaches, with juices, peeled, sliced and macerated in 1/2 c. sugar for 20 minutes
[I actually use frozen peaches with their juices, defrosted a bit)

1. Heat oven to 350. Place butter in a glass 9×13 baking dish, and place in the oven for the butter to melt (this happens quicker if you slice the butter into eight pieces first). Pull the pan out of the oven before the butter has a chance to brown (about 5 minutes).

2. Combine the soda, powder, salt, flour, and sugar in a medium bowl. Then, whisking, add the milk.

3. Once the butter has melted, remove the pan from the oven and pour the peaches over the butter. Then, pour the batter over the peaches. Sprinkle with cinnamon and a pinch of nutmeg, if desired. Place into the preheated oven and bake for 40 minutes.

4. Serve with whipped cream or ice cream hot from the oven. Or cold the next morning for breakfast.

peach-cobbler-1

Coconut Tres Leches Cake

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Two Tres Leches Cakes on one blog? Yes! This one is quite different from the other. I’ll explain. I was browsing the internet for some Brazilian desserts, and came across one entitled, “Brazilian-style Moist Coconut Cake” from

Allrecipes. Well, I didn’t know this was a Brazilian Cake, but it sure sounded like a great idea. Now, I’ve made it several times, both like the original recipe instructs, and also with some of my own variations. I’ve come to prefer my own variations, I have to admit 🙂 Here’s my version of a Tres Leches, coconut added. Deee-licious. So when you’ve made the other one enough, and need a little variety, I suggest this one.

Coconut Tres Leches Cake

3 c. all-purpose flour
2 t. baking powder
1/2 t. salt
1/2 c. coconut oil (optional–but I love the flavor it gives the cake. Surprisingly, the cake works fine without any fat added, though)
2 c. white sugar, divided
3 eggs, yolks and whites divided
1 cup milk
Tres Leches:
1 can evaporated milk (1 c. milk works fine, too)
14 oz. coconut milk
14 oz. sweetened condensed milk
Topping:
1 c. flaked coconut
1 c. whipping cream
1/2 c. powdered sugar
1 t. vanilla

Preheat oven to 350 degrees F. Grease and flour a 9×13-inch pan. Whisk together flour, baking powder, and salt.

In a medium bowl, beat the egg whites to soft peaks, then continue beating while slowly adding 1 cup of the sugar until stiff peaks have formed.

In the bowl of a standing mixer, beat coconut oil and the remaining cup of sugar together until blended. Beat in egg yolks until evenly mixed, then incorporate the flour mixture in 3 additions, alternating with the 1 cup milk. Gently fold the egg whites into the batter (it will be a little stiff). Pour batter into the prepared pan.

Bake cake in preheated oven until the top has turned golden brown, and a toothpick inserted into the center comes out clean, about 40 minutes.

Meanwhile, in a small bowl, whisk together the evaporated milk, coconut milk, and sweetened condensed milk. Set aside.

When the cake is done, remove from the oven, and use a the back of a skewer to poke all over the top of the cake, in 1 inch intervals. Evenly pour the milk mixture over the cake, and let it sit at room temperature for one hour. Meanwhile, spread coconut onto a baking sheet, and toast it in the 350 degree oven for 10-12 minutes, or until fragrant and browned. Remove and set on a rack to cool. Once the cake has cooled for an hour (the milk mixture should all be absorbed), cover the cake and refrigerate for at least three more hours.

Right before serving, whip cream until soft peaks form, adding the powdered sugar and vanilla. Spread the whipped cream onto the cooled cake, and sprinkle with the toasted coconut. I’m sure you will enjoy it!

Summer Avocado Dressing

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I was trying to remember a Jamie Oliver Green God Dressing the other day, and this is what I came up with. We have liked it so much, I think we’ve made it 5 times in the last couple weeks. Forgive my a-little-bit-inaccurate measurements; I have mostly eye-balled the amounts, and when I’ve gone back to measure, it hasn’t quite been the same. I also took a picture of this, but I can’t seem to make it look appealing. I’ll keep trying.

Summer Avocado Dressing

Place in a blender:

1 avocado, pitted and skinned
1/4 c. olive oil
1/2 lemon, juiced
1 clove garlic, smashed (or 2, if you like:)
3 sprigs fresh oregano, leaves removed from stems
3 sprigs fresh mint, stems removed
1 jalapeno pepper, stemmed and de-seeded (or a dash of cayenne pepper)
1 t. salt (approximately)

Blend all ingredients together until smooth. If desired, you can thin with water. Terrific on lettuce and tomatoes and cucumbers! We’ve been known to eat it by the spoonful, too.

Amy’s Granola Bars

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Another great recipe from my friend Amy. I love how quickly these bars come together, and they work perfectly for after-school snacks or lunch sacks or camping (they were all three last week for us!).

Amy’s Granola Bars

 2 1/2 c. rolled or quick oats
1  c. dry roasted peanuts, salted (if using unsalted peanuts, add a bit of salt to the recipe)
1 c. raisins (I substitute sweetened flaked coconut)
1 c. sunflower seeds (I have done this–tastes great–and also sliced almonds–also great)
1 1/2 t. cinnamon
1 can sweetened condensed milk
1 stick butter, melted
Preheat an oven to 325. Line a 15×10 baking sheet (jelly roll pan) with foil and spray (or use a silpat).
Mix all the ingredients together in a bowl (oats, peanuts, raisins, seeds, cinnamon, milk, butter). Spread evenly onto the prepared pan and bake for about 45 min., until the edges are a golden brown and look crispy. Remove the baking sheet onto a rack. If you want them cut into bars, use a butter knife to score the bars right out of the oven. Otherwise, wait until they cool, and break into pieces. Enjoy!