Orange Rolls

When I saw this post from Melanie I knew I would be making them ... Fabulous is all I can say. They will definitely be a keeper in our home. ENJOY!!

Orange Sweet Rolls from My Kitchen Cafe

(PRINTABLE VERSION)

makes 12-14 rolls/twists

 Dough:

¾ cup buttermilk, warm (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 flour

¼ cup 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  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.  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.

Pumpkin Whoopie Pies .... Oh My !!

 If you are feeling like baking something with PUMPKIN then you must try this fabulous cookie/cake.
It was a big hit with everyone it tastes great even without the creamcheese filling. Enjoy
Pumpkin and Cream Cheese Whoopie Pies as seen on Our Best Bites
(PRINTABLE VERSION)
Original recipe from Baked: New Frontiers in Baking

Cakes

3 c. all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. baking powder
2 Tbsp. cinnamon
1/2 tsp. nutmeg
1 tsp. ground ginger
1 c. oil
1 c. dark brown sugar
1 c. white sugar
3 c. pumpkin puree
1 tsp. vanilla
2 eggs

Cream Cheese Filling

1/2 c. (1 stick) butter
1 8-oz. package cream cheese (you could use light)
3 c. powdered sugar
3 tablespoons maple syrup of 1/2-1 tsp. maple extract
1 tsp. vanilla

Preheat oven to 350.

Lightly spoon the flour into the measuring cup and level with a knife. In a medium bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon, ginger, and nutmeg. Set aside. In a large bowl, beat together the brown sugar, white sugar, and oil. Add the pumpkin puree and mix well. Add the vanilla and eggs and mix well. Slowly add in the flour mixture and mix until combined.

Using a 1 tablespoon scoop or a 1/2 tablespoon measure, drop the batter onto a baking sheet (lined, if possible, but not necessary), leaving about 1" between the batter. Try to keep the batter as circular as possible. Bake for 10-14 minutes or until the tops are done and a toothpick inserted into the middle of one of the cakes comes out clean. Remove from oven and allow to cool for 5 minutes on the pan and then transfer to a cooling rack.

To prepare the filling, beat the butter on high for 1-2 minutes until smooth and fluffy. Add the cream cheese and beat until smooth. Add the powdered sugar, maple, and vanilla and beat until combined. Transfer to a large Ziploc bag and cut 1/2"-1" off the corner.

Flip the cakes over on a flat surface. Squeeze about 2-3 tablespoons of filling per large whoopie pie (less if you used a 1/2 tablespoon measure) onto every other cake. Top each pie with the remaining cakes. Serve immediately if possible; otherwise, these can be refrigerated in an airtight container. Makes about 30 large whoopie pies.

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Sweet And Sour Sauce for Canning

Okay so if you have an over abundance of tomatoes and you are not in the mood for salsa try this fabulous recipe out. Thanks to a friend "JEAN" for sharing this recipe. I used my food processor to chop the onions and tomatoes I left the green peppers in bigger chunks for all the great flavor but the ability for picky eaters to remove them .

MANDARIN SAUCE FOR CANNING
(printable Version)

MANDARIN SAUCE for canning  (A great sweet & sour sauce)
 
8C. blended tomatoes (wash blanch and peel them, throw in the blender
3 C. chopped tomatoes (peeled and chopped, added mostly for texture)
4 C. chopped onions 

4 C. green peppers 
2-20oz. cans pineapple tidbits (save the juice to mix with the thickener)
5 C. sugar
8 TB. soy sauce
3 C. vinegar
1 C. Clear jell or ultra-jell 
1 C. cold water (to mix with thickener)
 
Put all ingredients together except pineapple juice and water and 
cornstarch.  Heat in large pan to boiling, stirring frequently.  
Gradually add the juice, water and clear jell/ultra jell that you have mixed 
together in a separate bowl.  Cook until thickened, stirring 
continually.  Fill your sterile canning jars, leaving 1/2" headspace.  
Put on lids tightly.  Process 35 minutes in water-bath canner. 

For a quick meal heat up with some cut-up leftover meat and heat until nice and 
hot, serve over rice, and add some crunchy Chinese noodles if you want. It works well

with any sweet and sour dish. 

Creamed Potatoes and Peas

If your looking for a different potato dish to serve as a side this one is a good option. My oldest daughter shared this recipe on her blog. The good news is that it is also a very frugal recipe with no fancy ingredients.

Creamed Peas and New Potatoes   ( courtesy of Budget Bites)

 

(Printable Version)

1-1/2 pounds (about 15) tiny new potatoes (we used yukon gold, just peel and dice them any potato would work)

1 to 1-1/2 cups fresh peas (we used frozen peas; this would also equate to about 1 or 1-1/2 pounds shelled peas)

3 Tbl sliced green onion

4 tsp butter or margarine (we prefer butter)

4 tsp flour

1 cup milk

(salt and pepper to taste)

Scrub potatoes; pare off narrow strip of peel around center of each. Cook in boiling salted water 15 to 20 minutes; drain. Meanwhile, cook peas and onion (I Preferred to saute my onion and add in with the peas after they were cooked )in small amount of boiling salted water 8 to 15 minutes; drain. Make a white sauce of butter, flour, dash salt, and milk.(Simply melt the butter and stir in the flour and cook for a minute or 2. Slowly stir in the milk wisk as you go and heat until thickened). Combine vegtetabes and sauce (and season with salt and pepper to taste). Serves 4 to 6.

German Pancakes

 This is a great version of German Pancakes. Enjoy we sure did!!


German Pancakes
(printable version)

Yield 2  9-inch pancakes.
4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk
2 tablespoons soft butter
Heat oven to 400°F. Butter two 9-inch cake pans well. Put eggs in blender container, cover and process at “stir” until light yellow in color. Push “mix” button, remove cover and add remaining ingredients; process until smooth. Pour into prepared pans and bake 20 minutes; then reduce heat to 350°F and bake 10 minutes.

Crunchy Parmesan Chicken

Looking for a great chicken dish and short on time. This dish is for you!!! Pair it with rice, pasta or fresh garden veggies and your family will love it. Check out the Food Nanny on Byu TV. She has some great recipes and ideas. Thanks to my friend Mary for sharing this with me.

Food Nanny's Crunchy Parmesan Baked Chicken

(Printable Version )

2/3 Cup Buttermilk or Buttermilk Ranch Dressing
2 Cups Plain Panko Crumbs
1/2 Cup grated Parmesan Cheese
2 Teaspoons garlic Salt
2 Pounds of boneless Skinless Chicken Breast Tenders
1/3 Cup butter
.

1. Preheat Oven to 400* Grease an oblong baking pan (I used a Pampered Chef stoneware Bar Pan)
2. Pour the buttermilk or ranch dressing into a wide, shallow dish or pie plate. Mix the Panko, parmesan cheese, and garlic salt in another shallow dish. Roll each piece of chicken in the buttermilk and then the panko mixture to coat.
3. Arrange the chicken pieces in the prepared pan. Melt the butter in a glass measuring cup in the microwave and drizzle over all the chicken pieces. Bake for about 30 minutes or until the chicken is tender and no longer pink. Sprinkle with Salt and Pepper to taste

Amish White Bread

 I went  looking for a great 2 loaf white bread recipe and found this one . It was great addition to our Sunday meal.  It is easy to make and has a slightly sweet taste.

Amish White Bread  (printable version)

Ingredients

• 2 cups warm water (110 degrees F/45 degrees C)
• 2/3 cup white sugar
• 1 1/2 tablespoons active dry yeast
• 1 1/2 teaspoons salt
• 1/4 cup vegetable oil
• 6 cups bread flour ( I used 5 )

Directions

1. In a large bowl, dissolve the sugar in warm water, and then stir in yeast. Allow to proof until yeast resembles a creamy foam.
2. Mix salt and oil into the yeast. Mix in flour one cup at a time.( This is important as the recipe called for 6 cups but I only ended up using 5 ). Knead dough on a lightly floured surface until smooth. Place in a well oiled bowl, and turn dough to coat. Cover with a damp cloth. Allow to rise until doubled in bulk, about 1 hour.
3. Punch dough down. Knead for a few minutes, and divide in half. Shape into loaves, and place into two well oiled 9x5 inch loaf pans. Allow to rise for 30 minutes, or until dough has risen 1 inch above pans.
4. Bake at 350 degrees F (175 degrees C) for 30 minutes.

Swiss Steak

We have been eating lots of garden veggies at our house the last two weeks. My son requested requested something with MEAT. This recipe was a compromise ,we used garden peppers and onions, I also added some fresh corn. This recipe fit the requests perfectly. 

Swiss Steak  (Printable Version)

Recipe courtesy Paula Deen

Ingredients

• 1 round steak (approximately 1 1/2 pounds), see note
• 1 teaspoon garlic powder
• Salt and pepper
• All-purpose flour, for dusting
• 1/3 cup vegetable oil
• 2 cloves garlic, crushed
• 1 (14-1/2 ounce) can diced tomatoes
• 1 medium onion, cut into strips
• 1 medium bell pepper, cut into strips

Directions

Cut steak into serving-size pieces. Season, to taste, with garlic powder and salt and pepper. Dust meat with flour. In heavy skillet, brown both sides of meat in vegetable oil. Transfer to Dutch oven. Combine garlic, tomatoes, onion, bell pepper, and 1 tomato-can measure of water. Pour over steak and simmer over low heat until meat is tender, about 1 1/2 hours adding water, if necessary to keep meat partially covered. Season, to taste, with additional salt and pepper.

Hint: Cook this in a slow-cooker, according to manufacturers instructions, on low for a most fabulous dinner. Low heat on a slow cooker is about 200 degrees F and high heat on a slow cooker is about 300 degrees F.


Note: to ensure tenderness, it is necessary to have the butcher run the round steak through a cuber.

Cucumber Salad

Another garden fresh recipe for you to enjoy.

Cucumbers can vary in their level of bitterness. Usually the older the more bitter, and the seeds are often more bitter than the flesh. Once you cut into a cucumber, taste it. If bitter, scrape or cut away the seeds. You might also want to soak the chopped cucumber in salt water to help offset the bitterness. The cucumbers we get are usually fine as is, but I have had some bitter ones. With regards to peeling, we almost always peel our cucumbers, but there are some varieties with thin, mild peels that you don't need to peel. Taste first if there is a question.

Cucumber Salad

From Simply Recipes

(Printable Version)

Ingredients

• 1-2 large cucumbers (or 4-5 lemon cucumbers), peeled, quartered lengthwise, then sliced crosswise
• 1-2 Tbsp chopped fresh dill, basil, or Thai basil*( I used fresh basil)
• 2-3 Tbsp seasoned rice vinegar
• Salt and pepper to taste

*To chop the basil, chiffonade it by stacking the leaves on top of each other, rolling them up like a cigar, and taking thin slices from one end to the other.

Method

Combine all ingredients in a bowl, toss to coat. Serve immediately, or make ahead (up to a couple of hours) and chill.
Serves 2-4

Ratatouille

Are you experiencing vegetable overload ? I am gratefully getting an ample supply of summer veggies from our garden. I sought out this recipe and substituted with the veggies I had on hand . The result was perfect. The kids thought it was great and then requested to watch the Disney movie "Ratatouille" before bed. This is a flavorful side or maindish. Enjoy!!

Ratatouille

(printable version)

John Ratzenberger's Ratatouille:

    ¼ cup extra-virgin olive oil
    1 large onion, chopped into chunks
    3 garlic cloves, minced
    1 small red bell pepper, cut into 1-inch squares
    1 small yellow bell pepper, cut into 1-inch squares
    1 small green bell pepper, cut into 1-inch squares ( I only had green today so I used 2)
   1½ pounds fresh tomatoes coarsely chopped (leave in skins and seeds or you can substitute 15 oz can of diced tomatoes)
   1 small can tomato paste
   ½ teaspoon dried thyme
   ½ teaspoon dried rosemary
   1 teaspoon dried basil
   1 dried bay leaf
   1 teaspoon salt
   ½ teaspoon pepper
   1 medium eggplant, unpeeled, cut into chunks (didn't have an eggplant so I used some Patty Pan squash)
   2 average zucchini, unpeeled, cut into chunks

Heat oil in a large pot with a heavy bottom over medium heat. Add onions and sauté until translucent, then add garlic and cook for an additional minute. Once onions are a light golden color, add peppers and cook for five minutes. Mix in tomatoes, tomato paste, thyme, rosemary, basil, bay leaves, salt and pepper. Then add eggplant and zucchini and cook for about 5 minutes.

Reduce heat to low, cover and simmer until vegetables are tender -- about 30 minutes. Remove bay leaf and enjoy!
Cook's note: This dish is even better the next day!!