Garlic Cheese Drop Biscuits

I like to make bread. I also like to eat it. One of my favorite things about eating out is tasting the bread served prior to the meal. Think of the Olive Garden breadsticks or the Macaroni Grill rosemary bread with oil and vinegar. Yum! These biscuits are supposed to taste like Red Lobster biscuits. I haven't been there in such a long time, I can't say whether there is a true likeness or not. But what I can say is that these biscuits are quick and easy to make and are the perfect fix when you need rolls or breadsticks with your meal but don't have time to make them.

Ingredients:

1 3/4 cup bread flour

1/2 teaspoon salt

1/2 teaspoon baking powder

1/8 teaspoon pepper

1/4 teaspoon garlic powder

5 tablespoons cold butter

1 cup milk

1 cup shredded cheddar cheese

1/4 cup butter, melted

1 clove garlic, minced

Directions:

Preheat oven to 425 degrees. In a large mixing bowl, stir together flour, salt, baking powder, pepper and garlic powder. Cut in butter until mixture resembles course crumbs. Make a well in the center of flour mixture. Add the milk and cheese; stir just until combined. Drop batter by large spoonfuls onto an ungreased baking sheet.

Bake for about 18 minutes, until lightly browned. While biscuits are baking mix melted butter and minced garlic. Brush garlic butter over hot baked biscuits.

Orange Rolls

Here in Texas we are spoiled with sunshine. No inversions around here, no misty lingering fog, and very few overcast days. We've had a few of rainy, cloudy days this week and while I'm grateful for whatever rain we can get, the lack of morning sunshine is just about enough to make me want to stay in yoga pants and sit and read a book all hours of the day. (Can I hear a big "WAH" from all of you that are still in the never ending winter?) The only other activity that seems acceptable is making cinnamon rolls. So yesterday I found this alternative recipe and cooked up these nice sunshiny orange rolls. By the time they were done the sun was shining and it was hot and muggy outside. But at least they served their purpose to get me going and as a bonus, they tasted great.

adapted from Sophistimom

Ingredients:

1/2 cup warm milk

1 cup warm water

3 tablespoons unsalted butter, melted

3 egg yolks

1 egg

1 teaspoon salt

3 tablespoons sugar

4 1/2 - 5 cups bread flour

1 tablespoon yeast (scant)

5 tablespoons salted butter, at room temperature

zest of two oranges

2 cups powdered sugar

1 teaspoon ground cardamon (I used 1/2 teaspoon nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon cloves)

cream cheese frosting (recipe below)

Directions:

Put milk, water, melted butter, egg yolks, egg, salt, sugar, flour and yeast in a bread machine pan. (Or check out Sophistimom for directions using a mixer.) Set on dough setting. Mix and let rise once. Punch down dough and and let rest for 3 minutes. Roll out into a large rectangle (about 12x20 inches).

Mix room temperature butter with orange zest. Spread the mixture over the entire surface of the dough. Mix powdered sugar with cardamon or other spices in a small bowl. Use a sieve and sprinkle sugar mixture over the butter.

Starting on a 20 inch edge, roll the dough up loosely. Make slices 3 inches apart. Place rolls one inch apart, swirl side up, on a parchment lined baking sheet. Cover with tea towel and let rise in a warm place until double in size (about 30 minutes). Preheat the oven to 350 degrees and bake for 25 minutes until golden brown.

For the frosting:

4 ounces cream cheese, at room temperature

4 tablespoons unsalted butter, at room temperature

1 cup powdered sugar

1/2 teaspoon vanilla extract

zest of 2 oranges

juice of 1/2 an orange

Cream butter and cream cheese together. Stir in sugar, vanilla, orange zest, and juice. Mix until smooth. Spread over warm rolls.

Apple Rolls

I love old-fashioned recipes because all of the ingredients are so basic. You probably have everything you need in your pantry to make these right now. The recipe for these apple rolls is from my Great Grandma Hunter. I remember her coming over to visit when I was very young and she was in her last years of life. I don't remember too much about her, but I do remember that she was a hard worker and a good cook. She also had funny superstitions like "Spit on your hand when you see a white horse, and your wish will come true." And I remember my Mom saying that she used to put a little bit of lemon juice in everything she made. These apple rolls of hers taste so down-to-earth and real that eating them takes me back 50 years to her kitchen table.

Ingredients:

1 1/2 cup flour

4 teaspoons baking powder

1 teaspoon salt

4 tablespoons shortening

3/4 cup milk

1 1/2 cups applesauce

1/4 cup butter

1 cup water

1 1/2 cups sugar

1 teaspoon vanilla extract

Directions:

Mix flour, baking powder, and salt together. Cut in shortening. Add milk and gently mix. Generously flour countertop and pat or roll dough into a 6 x 12 rectangle. Spread applesauce over dough. (I sprinkle it with cinnamon.) Carefully roll into a jelly roll. Expect this to be messy and expect some of the applesauce to squish out. Cut jelly roll into 1 inch slices and place them in a 9 x 11 greased pan. Scoop up any lost applesauce and place it on top of roll slices. Boil butter, water, sugar, and vanilla together for 2 minutes. Pour over rolls. Bake in 450 degree oven for about 15 minutes or until golden brown on top.

Serve warm, upside down, with milk or plain.

Brittany's Pumpkin Muffins

One of my favorite things about going home to my parents' house is the smell of breakfast. My mom cooked breakfast all of the time while we were growing up. These muffins became a regular favorite in the morning when I would come home on the weekends from college. The original recipe is from a sweet girl in Bear Lake that I grew up with named Brittany. Despite her special needs, she still recognizes me and remembers my name from 15 years ago. I usually see her every couple of years and she always hugs me or holds my hand and sincerely asks me how I am doing. When I make these muffins, I can't help but think of her beaming smile and twinkling eyes.

Ingredients:

1 16 ounce can pumpkin puree

2 1/2 cups sugar

4 eggs

2/3 cup butter (original recipe uses margarine)

2 teaspoons baking soda

1/2 teaspoon baking powder

1 1/2 teaspoons salt

1 teaspoon cinnamon

1 teaspoon cloves

3 1/2 cups flour

2/3 cup water

1 8 ounce package chocolate chips

Directions:

Cream together pumpkin, sugar, eggs, and butter in mixer. Add soda, baking powder, salt, cinnamon, and cloves. Mix well. Add flour and water and mix just until combined. Fold in chocolate chips. Scoop into greased or lined muffin tins or loaf pans. Bake at 350 degrees for 18 minutes for mini muffins and 25 minutes for regular sized muffins. Makes 24 mini muffins plus 16 regular muffins. For loaves, cooking time varies depending on size. When toothpick inserted in center comes out clean, it is done.

Rosemary Bread

Yesterday I went out onto the back patio and did a spring assessment on my potted herb garden. I think it all finally died. My rosemary plant lasted all the way up until the snow week last month. I guess I should have brought it in and given it the special treatment it deserved. After all it is my most favorite herb. I love the way it smells and tastes when I cook with it. This rosemary bread is a delicious, flavorful bread to make. It tastes great served with soup or salad. I make the dough in my bread maker and then cook it in my oven and it turns out perfect every time. Of course, you can always make it by hand or in a mixer. Just thinking about it now makes me want to run down to the nursery and get some new little herb starts to plant right away.

Ingredients:

1 cup water

3 tablespoons olive oil

1 1/2 teaspoons white sugar

1 1/2 teaspoons salt

1/4 teaspoon Italian seasoning

1/4 teaspoon ground black pepper

2 1/2 tablespoons chopped fresh rosemary, or 3/4 tablespoon dried rosemary

2 3/4 cup to 3 cups bread flour

1/3 cup dry milk powder

1 1/2 teaspoons active dry yeast

egg yolk

coarse sea salt

Directions:

Place ingredients in the bread machine pan in the order recommended by the manufacturer. Select white bread cycle; press Start. Stop machine and take dough out before the baking cycle begins. Or use your mixer or mix it by hand. Cover dough in bowl and let rise until double. Punch down dough and shape into a round loaf; set on a greased cookie sheet sprinkled with corn meal. Cut three slits across the top of the loaf with a sharp knife. Cover with a tea towel and let raise for 30 minutes. Carefully brush with egg yolk and 1 teaspoon water whisked together. Sprinkle lightly with coarse sea salt and more rosemary. Bake in 360 degree oven for 30 minutes. Cool on a wire rack. Mix olive oil and balsamic vinegar for dipping.

Soft Buttery Breadsticks

Most of my family doesn't like most soups. Don't ask me why. It doesn't make sense to me. They could eat Mexican food every day and I could eat soup everyday. So we had some negotiations during dinner the other day and we decided that I would make soup once a week and Mexican once a week. Done deal! I do have pity on them a little bit as I try to make my own noodles, use random vegetables, and try a bunch of strange recipes. Some good, some not so good. I make these breadsticks to make up for the soup. It keeps everyone happy.

Ingredients:

1 1/4 cups warm water

2 tablespoons sugar

1/2 teaspoon salt

3 cups flour

1 tablespoon active dry yeast

1 stick butter

Directions:

Mix all ingredients (except butter) in bread maker on dough cycle. (Or make by hand or with a mixer and let raise until double). When cycle ends, roll out on a lightly floured surface to 1/2 inch thickness. Use a pizza cutter and cut into 1 1/2 inch strips. Melt butter and pour on large cookie sheet. Dip a strip in butter, fold in half length-wise and twist holding both ends. Place on cookie sheet and turn to cover in butter. Continue with all dough strips and then sprinkle with Parmesan cheese, garlic powder, herbs, or whatever else you would like. Cover and let rise for 20 to 30 minutes. Bake at 375 degrees for 20 to 25 minutes until golden brown.

Homemade Refrigerator Rolls

My Mom makes some of the best rolls ever. I'm pretty sure that multiple people have participated in roll-eating contests at the dinner table to see who can eat the most rolls in one meal. When I would come home from college, I always looked forward to smelling and eating these rolls during our Sunday dinner. I adapted my Mom's recipe for my bread machine. Mom has an awesome bread mixer from "Tradio on the Radio" that can make at least eight loaves of bread at a time. My Bausch doesn't cut it. So I split the recipe in half and make it in the bread maker. I love to make these rolls and then put them in the fridge until I'm ready to cook them. Olivia, always the decorator, put Italian parsley on these ones and smeared them with melted butter prior to cooking.

Ingredients:

1 cup lukewarm milk

1/4 cup sugar

1 teaspoon salt

1 egg

1/4 cup plus 2 tablespoons shortening

3 cups bread flour

1 tablespoon yeast

Directions:

Put ingredients in bread maker according to manufacturer directions. Set to dough cycle. Grease 9 x 13 inch pan. When cycle ends, cut dough into 12 equal pieces and shape into round balls. Place in pan. Cover with tea towel and place in fridge until ready to cook. Take out of fridge and let rise for about 30 minutes. Or skip the fridge and cover and let rise for about 20 minutes. Bake at 400 degrees for 10 to 15 minutes.

Hamburger Buns

So you might wonder why I make hamburger buns when I can probably buy a package of eight for less than one dollar at almost any grocery store this time of year. Well, make these and then you'll never buy hamburger buns again -- unless you like the taste of preservatives or you are in a major time crunch. Then it will be okay to buy them, but only then.

Ingredients:

1 cup warm water

2 tablespoons sugar

1 teaspoon salt

1 egg

2 tablespoons shortening

2 3/4 - 3 cups bread flour

2 1/4 teaspoons active dry yeast

1 egg yolk whisked with 1 tablespoon water

Directions:

Dissolve yeast in warm water in a large mixing bowl. Add sugar, salt, egg, shortening, and one cup of flour. Beat until smooth. Stir in remaining flour; continue mixing until smooth. Cover bowl with tea towel or plastic wrap. Let dough raise in a warm place until double in size, about 30 minutes. Punch down dough. Turn onto floured surface. Divide into 8 to 10 equal parts. Shape each part into a smooth ball with lightly greased fingers. Smash down with palm of hand until shaped like a flat hamburger bun. Place about 2 inches apart on greased baking sheet. Loosely cover and let raise until double, 20 to 30 minutes. Brush egg and water over top of buns. Sprinkle with chives, sesame seed, or poppy seed if desired. Bake for 15 minutes in 400 degree oven.

Or, add all ingredients but egg wash to bread maker. Set to dough cycle. Make sure dough is not to dry or wet. It should feel sticky but not stick to your finger while mixing. When cycle has mixed and raised at least one time, follow the above directions for dividing, shaping, raising, and cooking the buns.

Blueberry French Toast Bake

Almost every day I teach piano lessons right before dinner time so these kinds of recipes are my favorite. I make this early in the morning and let it sit in the fridge all day. Pop it in the oven while I teach and Wa Lah, a nice warm dinner -- maybe I should say breakfast -- is served within ten minutes after my students leave. I use my own French bread recipe which is a bit more dense than bread you buy at the store. Works great!

Ingredients:

1 loaf French bread, sliced in thick pieces

5 eggs

1 cup of half and half

1 cup milk

1 1/4 cups brown sugar, divided

1 teaspoon vanilla extract

1 teaspoon cinnamon

1/2 teaspoon nutmeg

1 cup chopped pecans

1/4 cup butter, melted

2 cups fresh or frozen blueberries

Directions:

Arrange bread in a greased (be sure to grease) 13 X 9 inch pan. In a bowl, combine the eggs, half and half, milk, 3/4 cup brown sugar, vanilla, cinnamon, and nutmeg; pour over bread. Cover and refrigerate a minimum of 5 hours.

Remove from the refrigerator 30 minutes before baking. Turn bread slices over. Sprinkle pecans over bread. Combine butter and 1/2 cup brown sugar; drizzle over top. Bake, uncovered at 400 degrees for 40 minutes. Sprinkle with blueberries. Bake 10 minutes longer or until a knife inserted near the center comes out clean.

French Bread Sandwich Buns

I love to cook a hearty sandwich filling in my crock pot all day and then make these buns for an easy evening meal. These buns work perfect for French dip and meatball sandwiches. They're also great deli sandwich buns, but I especially like them for hot sandwiches. I use this same recipe when I make a loaf of French bread only I make one loaf instead of six.

Ingredients:

1 1/2 cups warm water

1 tablespoon sugar

1/2 tablespoon salt

1 tablespoon oil

4 cups of flour (more or less)

1 tablespoon active dry yeast (I prefer the SAF brand)

egg white, whisked

Combine yeast and warm water and let it set for about 3 minutes. Add remaining ingredients. Mix well then knead 7 - 8 minutes. Put in bowl, cover with tea towel, and let raise about 50 minutes. Punch down dough, then divide into six pieces. Shape into narrow loaves and place on greased cookie sheets. Cut slits on top with sharp knife. Cover and raise for 30 minutes. Carefully brush with egg white. Bake at 375 degrees for 15 minutes. Brush with egg white again and bake an additional 15 minutes.

* I love my bread maker and actually do all of the mixing, kneading, and raising on the dough cycle and then take it out to shape into loaves, raise again and bake.

Naughty Cornbread

I tried a new cornbread recipe and I love it because it's on the sweet side and it isn't crumbly. This recipe is super fast and easy and it makes a lot so you have some left over to freeze. It made 12 regular sized muffins and a 9 X 13 pan -- baked at the same time in my oven. While eating these muffins, I couldn't help but envision soft honey butter swirled on top like the frosting on a cupcake. Oh so yummy!

From Our Best Bites

Ingredients:

1 yellow cake mix

2 Jiffy cornbread mixes

Oil, milk and eggs according to package directions

Directions:

Preheat oven according to directions on the cake mix box. Combine all three mixes in a large bowl. Add eggs, oil, and milk according to package directions (replace all water with milk). Mix together according to cake mix directions. Bake according to cake mix directions (about 20 minutes for muffins or 30 minutes for a 9 X 13 pan).