Pretzel Rolls *Updated*

Wednesday, June 27, 2012

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Update:
I've made these so much the last few weeks everyone is tired of them... And I am kinda glad since it gives me the chance to run something else into the ground... but aside all of that I will share what I have found to make these better...
I kept thinking in the back of my mind that if these were so so good then perhaps there is a even better recipe out there... there is another floating around that is a tad different.... more yeast... less flour... way more salt (inside the dough) sugar and less baking soda in the water to boil with... My dough rises wonderful so I didn't feel the need to add even more yeast... there is a perfect amount of salt inside the bread and so I just added 1 teaspoon of sugar with the yeast and water and cut the baking soda down from 4 tablespoons of baking soda to 3. Not sure which of those is the culprit,  the baking soda taste that I was having problems with was gone and the rolls  were still chewy and flavorful yet softer...

Make these…. Don’t think about it …. Just make these…

I could go into a long drawn out spiel how I will never buy these again and how much better they taste than store bought but I wont….

Just forget about washing those pile of dishes and folding that laundry…

You can do all of that while the dough is rising…



Whisk together your flour and salt



In a small pot add your milk and butter



In a small bowl add your water and yeast



Once your butter is melted set pot aside… it should only be lukewarm



After about 5 to 10 minutes your yeast should be bloomed



Add both to your flour





Mix well and knead for about 6 minutes till dough is smooth… oil bowl , cover and let raise till doubled.. about an hour



Once dough is risen remove from bowl and knead for about a minutes…




In a large pot add your salt and baking soda and turn on high



Divide into 8 to 16 equal portions… I say 8 for large sandwiches and 16 for sliders




Pull and stretch into  shapes of your choosing…  DH thinks the “hotdog” buns are better, I think the rolls are prettier..



Once your water is at a full boil add two rolls. Boil for about 1 to 2 minutes on each side



With a slotted spoon place rolls on a plate and score the tops, sprinkle with salt and then place on a well greased pan




Repeat with the rest of the rolls



And bake at 400 for 25 minutes.



I had left over pulled pork with mine today… 


  

Recipe:


Ingredients:

7 cups all purpose flour
1 teaspoon salt
1 teaspoon sugar
1 package instant yeast
1 1/2 cups warm milk
1 cup warm water
4 tablespoons melted butter
For the Water bath: 2 quarts water, 1 tablespoon salt, 3 tablespoons baking soda


Instructions:

Combine the flour and salt. Set aside.
Combine the warm water,sugar and yeast. Allow to rest for 5 to 10 minutes.
Add the butter and warm milk to the yeast mixture.
In the bowl of a stand mixer fitted with a dough hook, combine the wet and dry ingredients and knead until thoroughly combined and pulling away from the sides of the bowl. Knead by hand for 1-2 minutes. Spray the bowl and return the dough to the bowl. Cover and allow to rise until doubled in size.
Once raised, punch down and knead for 1 minute. Cut dough into 8 even pieces. Form into balls by pulling and tucking under the edges. Allow to rest 15 minutes.
Preheat oven to 400.
Bring the water, salt and baking soda to a rolling boil. Place 2 buns into the pot, and boil on each side for 1 minute. Remove from water with a slotted spoon and then score the tops in a cross with a sharp knife. Sprinkle with coarse salt, if desired. Place on a well greased baking sheet.
When all buns have been boiled, bake for 25-30 minutes until brown. Serve and enjoy!

King Ranch Casserole

Friday, June 22, 2012

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The first year I was married I had to learn my DH tastes… there was some dinners that he choked down and then there was some that he absolutely refused to eat…

Biscuits and gravy  

Pasta salad

Tuna noodle salad

Potato salad

Chip beef and gravy…

Food that a sorta southern girl grew up on… 

Then as the years go by I learn that there is some dinners that he will scarf down and ask for more… I still have that nasty habit of finding a meal that everyone loves and running it into the ground by making it too often…

I am working on that…

Every now and then I make chicken spaghetti, but shy away from it as it has a lot of process ingredients… and since I am not completely a process snob, I do make it…. And as far as he is concerned… not enough…
So when I found this recipe of King Ranch casserole I thought he would have enjoyed it…  

WRONG! It wasn’t swimming in process cheese…

But Layla really loves it. And she requested it for her birthday dinner…
That I ended up making several days later….  Poor thing… I think she needs to upgrade her Mama…..



The recipe calls for baking the corn tortillas to crisp them but since it is over 85 degrees outside I didn’t want to turn on my oven any sooner than I had to so I just went ahead and fried them.



I think it worked even better than baking them…



In large pot sauté your onions, chili’s, and cumin for about 8 minutes or until browned… it is kinda hard to tell since the cumin makes everything brown once you mix it in well… so look closely.



Add your rotel tomatoes… and cook till most of the juice is evaporated



Add flour and still well and cook for a minute



Add the cream to the broth



Add that to your pot and stir well… scraping the bottom of the pot well to gather up all the goodies that might have stuck there…. Cook till starting to thicken… 4 to 5 minutes



Add your chicken that you’ve diced like so and cook till chicken is no longer pink about 4 minutes.. it is going to bake in the oven for about 20 more minutes so don’t think you have to completely cook the chicken here… we want to just blanch it… other wise it will come out as tough rubber if we over cook it..



Add your cheese and some salt and stir until cheese is melted



Remove from heat and add a layer of chips to your baking dish..



Spoon half of the mixture over chips




Add the rest of the chips and sauce
Bake 15 minutes





Then add the corn chips that you have crushed lightly…

Bake 10 minutes more

Recipe:
King Ranch Casserole

12 (6-inch) corn tortillas ***
1 Tbsp unsalted butter
2 medium onions, chopped fine
2 jalapeno peppers, minced
2 tsp ground cumin
2 (10 oz) cans Rotel tomatoes
5 Tbsp all purpose flour
1 cup heavy cream
3 cups canned chicken stock
1 ½ lbs boneless, skinless chicken breasts, cut into bite-sized pieces (1/2 inch in size)
2 Tbsp fresh cilantro (or 2 tsp dried cilantro)
4 cups shredded Colby-Jack cheese
2 ¼ cups Fritos corn chips, crushed

1. Adjust oven rack to upper-middle and lower-middle positions and heat oven to 450 degrees. Lay tortillas on 2 baking sheets, lightly coat both sides with cooking spray, and bake until slightly crisp and browned, about 12 minutes. Cool slightly and break into bite-sized pieces. Using pot holders, adjust top oven rack to middle position.
2. Heat butter in Dutch oven over medium-high heat. Cook onions, chiles, and cumin until lightly browned, about 8 minutes. Add tomatoes and cook until most of the liquid has evaporated, about 10 minutes. Stir in flour and cook about 1 minute. Add cream and broth, bring to a simmer, and cook until thickened, 2 or 3 minutes. Stir in chicken and cook until no longer pink, about 5 minutes. Remove from heat, add cilantro and cheese and stir until cheese is melted. Season with salt and pepper.
3. Scatter half of tortilla pieces in 9x13 inch baking dish, set over rimmed baking sheet. Spoon half of filling evenly over tortillas. Scatter remaining tortilla pieces over filling then top with remaining filling.
4. Bake until filling is bubbling, about 15 minutes (at 450 degrees). Sprinkle Fritos evenly over top and bake until lightly browned, about 10 minutes. Cool casserole about 10 minutes before serving.

Make Ahead: The casserole can be assembled through step 3 and refrigerated for up to 24 hrs. When ready to serve, cover casserole with foil and bake until filling is bubbling, about 30 minutes. Remove foil, top with Fritos and proceed with rest of step 4 as directed.

Berries and Cream Pie

Thursday, June 21, 2012

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I am picky….


SURPRISE!!! I bet you didn’t see that one coming…


No really, I am picky…  and I am pretty sure you have gathered that by now… and the one of the many things I don’t care for is peach pie… and sometimes apple pie if it looks like cat hair was baked in….


So when I came across this recipe for a peaches and cream pie I paused…. It was a peach theme at Sunday dinner, and I figured this would be a good change up.


It was good… but had peaches in it… and something about baked peaches set my teeth on edge and I might as well chew on a chalk board.


But I loved the idea of this pie… and didn’t see any reason why I couldn’t use berries instead.


So that is what I did today…



Unbaked pie shell and 3 cups of berries…





Have the youngest larva spread the berries out



In small bowl add flour, sugar and salt



Mix well



Add sour cream and eggs





Mix well and pour over  berries.
Sorry…. I was imagining myself bathing in this



Cream mixture all over berries…



Crumb topping…
Bake for 60 minutes  @ 350



Mmmmmm warm pie smells so good…



See the layer of “cream” and the berries?


This pie actually tastes as good as it smells…


Recipe:
3 cups fresh or frozen berries or peaches
1 unbaked 9-inch deep dish pie pastry
1 cup sugar
1/3 cup all-purpose flour
1/8 teaspoon salt
 2 eggs, beaten
1/2 cup sour cream
1/2 cup sugar
1/2 cup all-purpose flour
1/4 cup butter

Preheat oven to 350F degrees.
Place 3 cups fresh peaches into pie pastry.

In a medium bowl, mix 1 cup sugar, 1/3 cup flour, and salt.

Add eggs and sour cream.

Blend well.

Spoon mixture over berries.

In a separate bowl, combine 1/2 cup sugar, 1/2 cup flour, and 1/4 cup butter until mixture resembles coarse meal.

A pastry blender works well, but two forks or two knives will also work.

Sprinkle meal mixture evenly over pie.

Bake 60 minutes or until golden.

Refrigerate leftovers.



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