Chicken Stir-Fry with Rice

1 cup rice

2 cups water

1 teaspoon salt

1 lb. chicken breasts, diced into cubes

1 tablespoon oil

1 package frozen stir-fry vegetables

Sauce of choice--teriyaki sauce, orange sauce, etc.

In a saucepan, combine rice, water and salt.  Bring to a boil; cover with lid and reduce heat to low.  Cook rice covered for about 20 minutes or until water has absorbed and rice is tender.

While rice is cooking, heat 1 tablespoon oil in a frying pan.  Add chicken pieces and stir and cook until chicken is no longer pink.  Add frozen vegetables and continue stirring to cook until they are warmed up.  Add some sauce of your choice to add flavor and "yummy"ness.

Serve stir-fry over cooked rice.

Coffeecake Muffins

The other day I had a sudden, intense craving for a baked treat with cinnamon. I couldn't decide what would fit the bill, so I went about my day. Meanwhile, Alyssa went through some of my cookbooks and found that I had marked this recipe. She prepared the muffins for me and I was able to meet my craving with these delicious muffins we served as dessert for dinner.

Coffeecake Muffins

½ cup toasted walnut pieces, coarsely ground
8 tablespoons (1 stick, 4 ounces) unsalted butter, melted and cooled (divided into 3 tablespoons + 5 tablespoons)
2 tablespoons packed light brown sugar
1 tablespoon maple syrup
½ teaspoon ground cinnamon
¾ teaspoon salt (divided into ¼ teaspoon + ½ teaspoon)
2 large eggs, separated, at room temperature
2 cups (8 ½ ounces) all-purpose flour
2/3 cup (4 5/8 ounces) granulated sugar
1 tablespoon baking powder
1 cup (8 ounces) buttermilk
1 teaspoon vanilla extract

Preheat the oven to 375°F. Prepare muffin tins by spraying with Baker’s Joy or lining with paper muffin cups.

To make the filling for the muffins, stir the ground walnuts, 3 tablespoons melted butter, brown sugar, maple syrup, cinnamon, and ¼ teaspoon of the salt in a small bowl until well blended. Set aside.

Beat the egg whites in a second medium bowl with an electric mixer at high speed until stiff but moist peaks form, about 2 minutes. Set aside.

In a small bowl, whisk the flour, granulated sugar, baking powder, and the remaining ½ teaspoon of salt until uniform. Set aside as well.

In a large bowl, whisk the egg yolks, buttermilk, the remaining melted butter, and vanilla until smooth. Stir in the flour mixture with a rubber spatula until moistened. Then gently fold in the beaten whites just until no streaks of white are visible.

Fill the prepared muffin tins halfway with batter, smoothing it out to meet the sides of the indentations. Top each with 1 tablespoon of the cinnamon and walnut mixture. Divide the remaining batter equally among the tins, filling them three-quarters full. Bake for 15 to 20 minutes, or until the muffins are well browned and a toothpick inserted in the center of one muffin comes out with a few mosit crumbs attached.

Set the pan on a wire rack to cool for 10 minutes. Gently rock each muffin back and forth to release it. Remove the muffins from the pan and cool for 5 minutes more on the rack before serving.

Variations:

- Add ½ cup semisweet chocolate chips to the batter before stirring in the flour mixture.

- Dip top of each baked muffin in Vanilla Dip. To make Vanilla Dip, stir together 2 tablespoons water, 2 teaspoons light corn syrup, and 1/8 teaspoon salt in a small saucepan until the salt dissolves. Place the pan over medium heat and bring to a simmer without stirring. Once it simmers, remove at once from the heat and stir in 1 teaspoon vanilla extract. Stir in 1 ¼ cups confectioners’ sugar in ¼ cup increments until the dip is smooth. Transfer to a medium bowl to cool slightly, about 5 minutes.

- Top the muffins with Nut Crunch Topping before baking. To make Nut Crunch Topping stir together ½ cup (3 ¾ ounces) light brown sugar with 3 tablespoons melted & cooled unsalted butter. Add 1/3 cup finely chopped nuts (pecans, walnuts or almonds) and 1 tablespoon plus 1 teaspoon flour. Stir until the mixture can be pressed together into clumps between your fingers. Before baking, sprinkle the topping evenly on the muffin tips by squeezing and crumbling the mixture between your fingers, using approximately 1 ½ tablespoons per muffin.

Recipe source: The Ultimate Muffin Book

Friendship Brownies

This recipe is designed to be a brownie in a jar gift mix.  You just layer the dry ingredients in a quart jar and attach the "To Prepare Brownies" directions.  And they are all ready to give to a friend.  But you can be like us and forgo the jar.  Just mix them up, bake them and enjoy them right now.

BROWNIE MIX

1 cup plus 2 tablespoons all-purpose flour
2/3 cup packed brown sugar
3/4 teaspoon salt
2/3 cup sugar
1 teaspoon baking powder
1/3 cup baking cocoa
1/2 cup semisweet chocolate chips
1/2 cup chopped walnuts

ADDITIONAL INGREDIENTS:
3 eggs
2/3 cup vegetable oil
1 teaspoon vanilla

Pour the flour into a 1-qt. glass canning jar.  On top of the flour, layer the brown sugar, salt, sugar, baking powder, cocoa, chocolate chips and nuts (do not mix--you are layering them).  Cover with a tight fitting lid and store in a cool dry place for up to 6 months.

TO PREPARE BROWNIES:
in a bowl, beat the eggs, oil and vanilla.  Add the brownie mix; stir well.  Spread into a greased 9-inch square baking pan.  Bake at 350 degrees for 34-38 minutes or until a toothpick inserted near the center comes out clean.  Cool.  Yield:  16 brownies.

Peanut Butter Cups

A classic recipe from our childhood.


2 sticks butter
1 cup peanut butter
1 3/4 cup graham cracker crumbs
2 1/2 cups powdered sugar
12 oz. (or 2 cups) chocolate chips

Melt butter; remove from heat and add peanut butter.  Stir until peanut butter is melted in and mixed with the butter.  Pour liquid into bowl containing powdered sugar and crumbs (mixed together).  Stir ingredients together.  Press peanut butter mixture into a 13" x 9" pan.  Melt chocolate chips (in microwave or in double boiler on stove top).  Spread over top of peanut butter mixture.  Cool until chocolate hardens.  Cut into small squares and enjoy!

Broccoli Cranberry Slaw

A simple, yummy healthy side dish and oh-so-colorful.


1 package (12 ounces) broccoli coleslaw mix
1 package (3 ounces) dried cranberries
6 green onions, sliced
1/4 cup coleslaw salad dressing

In a large bowl, combine the coleslaw mix, cranberries and onions.  Add dressing and toss to coat.  Refrigerate until serving.  Yield:  8 servings

Creamy Fruit Salad

1 can (15 ounces) fruit cocktail, drained
2 medium firm bananas, sliced
1 medium apple, diced
1 medium navel orange, peeled and sectioned (we substituted 1 drained can mandarin oranges)
2 tablespoons instant vanilla pudding mix
1 cup (8 ounces) vanilla yogurt

In a serving bowl, combine the fruit cocktail, bananas, apple and orange.  Combine the pudding mix and yogurt until smooth.  Add to fruit mixture; stir to coat.  Refrigerate leftovers.  Yield:  4-6 servings

Bruschetta Chicken

My goal for Devyn this month is to have him cook something every day before he heads off to college.  He has made some delicious food. This chicken dish from Taste of Home was wonderful.  We decided it would be a great "date night" dinner--fancy but simple and very tasty.


1/2 cup all-purpose flour
2 eggs, lightly beaten
1/4 cup dry bread crumbs
1/4 cup grated Parmesan cheese
4 boneless skinless chicken breast halves (6 ounces each)
1 tablespoon butter, melted
2 large tomatoes, seeded and chopped
3 tablespoons minced fresh basil
1 tablespoon olive oil
2 garlic cloves, minced
1/2 teaspoon salt
1/4 teaspoon pepper

Place flour and eggs in separate shallow bowls.  In a third bowl, combine bread crumbs and parmesan cheese.  Dip chicken in flour, then eggs; coat with bread crumb mixture.

Place chicken in a greased 13" x 9" baking dish.  Drizzle with butter.  Bake, uncovered, at 375 degrees for 25-30 minutes or until a meat thermometer reads 170 degrees.

In a small bowl, combine the remaining ingredients.  Spoon tomato mixture over the chicken.  Return to the oven for 3-5 minutes or until tomato mixture is heated through.

Peanut Butter Banana Cream Pie

I love the combination of peanut butter, bananas, and chocolate. Alyssa loves the FLAVOR combination, but she does not like the texture of bananas. So she was a little less enthusiastic about this dessert than the rest of us. However, I loved the topping so much that I think you could just leave out the bananas & it would still be good. Or you could pour some ganache on the bottom crust (instead of bananas), and top it with the vanilla pudding and peanut butter topping. Really--there are a ton of ways you can vary this recipe.

Peanut Butter Banana Cream Pie

Vanilla Wafer Crust:

6 ounces vanilla wafer cookies
6 tablespoons (3/4 stick, 3 ounces) cold unsalted butter, cut into ½-inch cubes
2 tablespoons sugar

Banana Pudding Filling:

1/3 cup sugar
1 ½ tablespoons cornstarch
1/8 teaspoon salt
1 cup heavy cream
½ cup whole milk
2 large egg yolks
1 vanilla bean (or 1 teaspoon vanilla extract)
1 tablespoon unsalted butter
3 ripe bananas, peeled
2 tablespoons orange juice

Peanut Butter Topping:

3 ounces cream cheese, softened
½ cup confectioners’ sugar
1 teaspoon pure vanilla extract
1/3 cup creamy peanut butter (do not use old-fashioned or freshly ground)
2/3 cup heavy cream, chilled

Assembly (optional):

1 ripe banana, peeled
1 tablespoon orange juice
Chocolate covered peanuts

Preheat the oven to 350 degrees F.

Place the vanilla wafer cookies, butter, and sugar in a food processor. Pulse in short bursts until the mixture resembles a moist crumb. Turn the mixture out into your pie plate and press it into the bottom and up the sides. Using the back of a large spoon will help you to create an even crust.

Bake the crust until it is golden brown, 10 to 12 minutes. If it begins to puff while baking, use the back of the spoon to press it gently down. Allow the baked crust to cool completely.

In a medium saucepan, whisk together the sugar, cornstarch, and salt. Slowly, while whisking continuously, stream in the cream, then the milk. Add the egg yolks. Cut the vanilla bean in half lengthwise and, using the tip of the knife or a small teaspoon, scrape the seeds into the saucepan. Whisk until the mixture is combined. Discard the bean.

Turn the heat to medium-high and, whisking occasionally, bring the mixture to a boil, about 5 minutes. Remove the pan from the heat, add the butter, and stir vigorously for about 2 minutes to release excess heat. Spread the warm pudding over the cooled crust and chill the pie until the filling is completely cool, about 1 hour.

After the filling has chilled, thinly slice the bananas on a diagonal. Toss the slices in the orange juice,. Transfer the banana slices to a paper towel and pat them dry. Arrange them in a single layer over the pudding to cover it completely. Return the pie to the refrigerator while making the peanut butter topping.

In the bowl of a standing mixer fitted with the paddle attachment, beat the cream cheese and confectioners’ sugar until smooth. Add the vanilla and peanut butter, and beat until just combined.

In a clean bowl of a standing mixer, use the mixer fitted with the whisk attachment and whip the cream until soft peaks form. Remove the bowl from the mixer and, with a rubber spatula, gently fold the whipped cream into the peanut butter mixture until the topping is uniform in color.

Spread the peanut butter layer evenly over the bananas on the pie. Chill for at least 3 hours or as long as 8 hours.

Just before serving, thinly slice the banana on a diagonal and toss it with the orange juice. Arrange the banana slices around the top edge of the pie, then arrange chocolate-covered peanuts around the edges of the banana slices, if desired. (I used chocolate shavings to garnish the pie instead.) Serve immediately.

The pie tastes best if eaten within 24 hours. On the rare occasion that you have leftovers, wrap the pie in plastic wrap and refrigerate it for up to 3 days.

Recipe source: Baked Explorations

Berry Cheesecake Ice Cream

I got the original recipe from a Taste of Home magazine. I tried it the first time with blueberries. My family thought it was to die for. I next tried raspberries and fat-free half-and-half because I was out of blueberries and didn’t have whipping cream on hand. It turned out well, too. I've also used strawberries with yummy results. Bryn really wants me to try huckleberries, but I haven't figured out where to get them.

Berry Sauce:
1/2 cup sugar
1 tablespoon cornstarch
1/2 cup water
1-1/4 cups fresh or frozen berries
1 tablespoon lemon juice

Graham Cracker Mixture:
2-1/4 cups graham cracker crumbs (about 36 squares)
2 tablespoons sugar
1/2 teaspoon ground cinnamon
1/2 cup butter or margarine, melted

Ice Cream:
1-1/2 cups sugar
1 package (3.4 ounces) instant cheesecake pudding mix
1 quart whipping cream
2 cups milk (I almost always use skim milk)
2 teaspoons vanilla extract

In a small saucepan, combine sugar and cornstarch. Gradually stir in water until smooth. Stir in berries and lemon juice. Bring to boil. Reduce heat; simmer, uncovered, for 5 minutes or until slightly thickened, stirring occasionally. (At this point you can puree the berry mixture and/or strain out the seeds if you are like my family and do not like lumps of fruit and seeds.) Cover and refrigerate until chilled.

In a bowl, combine cracker crumbs, sugar and cinnamon. Stir in butter. Pat into an ungreased 15-in. x 10-in. x 1-in. baking pan. Bake at 350 degrees for 10-15 minutes or until lightly browned. Cool completely on a wire rack; crumble.

In a large bowl, whisk the ice cream ingredients. Fill ice cream freezer cylinder two-thirds full; freeze according to manufacturer s directions. (If you need to refrigerate any remaining mixture until ready to freeze, whisk before adding to ice cream freezer because it will have some lumps.)

In a large container, layer the ice cream, graham cracker mixture and berry sauce three times; swirl. Freeze. Yield: 2 quarts

Fluffernutter Sundae Cake

Chocolate, peanut butter, and marshmallow--can you go wrong? This is a fabulous flavor combination! The cake is easy to mix together and results in a tender, chocolatey cake. I don't have Double Dutch dark cocoa, so I used mostly dutch-processed cocoa with a little black cocoa mixed in. I had a little trouble with the marshmallow frosting. Mine REALLY deflated when I added the butter. The frosting tasted incredible, but it was pretty loose. I would recommend using a 7-minute frosting if making a layer cake. The frosting recipe here would be perfect for a 9x13 cake, though. It was very tender, stayed soft, and tasted just like fresh marshmallows.

Fluffernutter Sundae Cake

Dark Chocolate Cake

2 cups (14 ounces) sugar
2 cups (8 ½ ounces) unbleached all-purpose flour
2 tablespoons (1/2 ounce) cornstarch
¾ cup (2 ¼ ounces) Double Dutch dark cocoa, strained to remove lumps
2 teaspoons baking powder
½ teaspoon baking soda
1 teaspoon salt
4 large eggs
¾ cup (5 ¼ ounces) vegetable oil
2 teaspoons vanilla extract
1 ¼ cups (10 ounces) water

Preheat the oven to 350°F. Grease and flour a 9x13-inch pan OR line pan with parchment, and spray the parchment and the pan. Clip the paper to the sides of the pan with paper clips or spring clips to keep the paper from flopping over on the cake. (I used 2 x 9-inch round pans.)

In a medium bowl, mix together the dry ingredients. Add the eggs, oil, and vanilla; beat on medium speed for 2 minutes, then scrape the bottom and sides of the bowl. Stir in the water; the batter will be thin. Pour the batter into the prepared pan.

Bake the cake for 30 to 35 minutes, or until a cake tester inserted into the center comes out clean. Cool for 15 minutes, then turn out of the pan (if desired), remove the parchment, and allow the cake to cool completely on a rack.

Peanut Butter Filling

¾ cup (7 1/8 ounces) creamy peanut butter
1 teaspoon vanilla extract
2 cups (8 ounces) confectioners’ sugar
6 to 8 tablespoons (3 to 4 ounces) milk

Place the peanut butter in a mixing bowl with the vanilla. Stir the confectioners’ sugar through a strainer (to eliminate lumps) into the bowl, and mix at low speed until the mixture is crumbly. Add 4 tablespoons of the milk and mix at low speed. You’ll see the mixture’s texture go from crumbly to smooth, but stiff. Stop the mixer and scrape the sides and bottom of the bowl. After that, add the milk, 1 tablespoon at a time, until the filling is smooth and spreadable.

Marshmallow Icing

1 packet (2 teaspoons) unflavored gelatin
1 cup (8 ounces) water, divided
2 teaspoons vanilla extract
1 cup (7 ounces) granulated sugar
½ cup (5 ½ ounces) light corn syrup
¼ cup (1 ½ ounces) meringue powder
¼ cup (1/2 stick, 2 ounces) unsalted butter, softened

Sprinkle the gelatin over the ¼ cup of the water and add the vanilla. Set the mixture side to let the gelatin soften. In a saucepan set over low heat, stir together the sugar, light corn syrup, and ¼ cup water, cooking and stirring until all of the sugar is dissolved. Bring the mixture to a boil, cover the pan, and cook for 3 minutes, washing down any sugar crystals that may cling to the sides of the pan. Remove the pan from the heat.

While the sugar syrup is cooking, combine the meringue powder and the remaining ½ cup of cold water in a medium bowl. Beat until peaks form. Carefully add the hot sugar syrup to the beaten egg whites, then continue to beat until the mixture is stiff and glossy.

Melt the softened gelatin in a saucepan set over low heat, or in a microwave. Add ist to the beaten egg whites, and beat until the icing feels cool, about 10 minutes. Beat in the osft butter quickly. Don’t over-beat at this point; if the mixture is too warm, or you beat it too much, you’ll lose volume (though the icing will still taste good).

The icing is easy to spread and will have a smooth appearance at this point. Use it right away before it begins to set up. As the icing sets it will develop the texture of soft marshmallows.

To assemble the cake: Spread the peanut butter filling over the top of the cake (or between the layers if making a layer cake). Reserve a few tablespoons filling for decorating the top. Spread the marshmallow icing over the entire top (and sides if desired) of the cake. Quickly pipe peanut butter lines (using reserved peanut butter filling) across the cake from side to side and drag a toothpick through perpendicular to the lines for a pretty effect.

Recipe Source: King Arthur Flour's The Baking Sheet Winter 2010

Creamy Parmesan Peas and Potatoes

We recently tried the Chicken Pillows recipe from Mel's Kitchen Cafe, which we didn't like so much.  But I did love the sauce and had a great idea for it.  I tried it on fresh-from-the-garden cooked peas and LOVED it!  The only thing missing was the new red potatoes, which I could have dug in the garden, but I want to wait until they get bigger.

Creamy Parmesan Peas and Potatoes

1 cup cooked peas

2 lb. boiled new red potatoes
3 tablespoons butter
3 tablespoons flour
1 chicken bouillon cube or 1 teaspoon chicken bouillon granules
1/2 teaspoon salt
1/4 teaspoon black pepper
2 cups milk
3/4 cup freshly grated Parmesan cheese
1 cup sour cream, light or regular


In a medium saucepan, melt the butter. Whisk in the flour, cooking over medium heat for 1-2 minutes, stirring constantly, until the mixture is golden and bubbly. Slowly whisk in the milk, stirring in the chicken bouillon, salt and pepper once the milk has been completely added. Stir constantly over medium heat until the sauce thickens and bubbles, about 5-10 minutes, taking care to adjust the heat accordingly so the sauce doesn’t burn on the bottom. Stir in the Parmesan cheese and cook, stirring, until the cheese is melted. Remove the sauce from the heat and stir in the sour cream. Thin the sauce with a little milk if needed.  Add cooked peas and potatoes and toss lightly to coat.  Serve immediately.


ps - I just guessed on the peas and potatoes amounts; if you try the recipe, please comment and let me know if that is just right, too much, or not enough.

Black Beans and Rice

So many people here in South Florida make wonderful black beans and rice and it is a staple at most get-togethers.  I found this recipe on www.allrecipes.com and the boys said mine tasted just like the dish made by our friend's Portuguese grandmother.

1 pound black beans, washed
7 cups water
1 cup diced fully cooked lean ham
5 cloves garlic, minced
1 1/4 teaspoons pepper
1 1/4 teaspoons ground cumin
1 teaspoon salt
1 bay leaf
1/2 teaspoon liquid smoke (optional)
4 cups chicken broth
2 cups uncooked long grain rice
1 tablespoon red wine vinegar or cider vinegar
2 teaspoons olive or canola oil
3/4 cup shredded cheddar cheese
3/4 cup chopped sweet red pepper
1/4 cup chopped onion
2 tablespoons chopped jalapeno peppers

Place beans in a Dutch oven or soup kettle; add water to cover by 2 inches.  Bring to a boil for 2 minutes.  Remove from the heat; cover and let stand for 1 hour.  Drain and rinse beans, discarding liquid.

Return beans to pan.  Add 7 cups water, ham, garlic, pepper, cumin, salt, bay leaf and liquid smoke (if desired).  Bring to a boil.  Reduce heat; cover and simmer for 1 1/2 hours or until beans are tender (mine took 2 1/2 hours).

Meanwhile, in a saucepan, bring broth and rice to a boil.  Reduce heat; cover and simmer for 20 minutes or until rice is tender.

Just before serving, discard bay leaf from bean mixture.  Take 1 cup of cooked beans and process them in blender or food processor.  Add the mashed up beans back to the soup and stir to thicken it a bit.  Add vinegar and oil.  Serve over rice.

Sprinkle each serving with a little cheese, some red pepper, onions and/or some jalapenos.  You could also add some chopped fresh cilantro or parsley.

Pina Colada Muffins

These muffins have a tender texture and a mild, pleasing flavor. Yummy!

Pina Colada Muffins

2 1/3 cups (10 ounces) flour
2 teaspoons baking soda
1 teaspoon baking powder
½ teaspoon salt
One 15 ounce can cream of coconut (you'll find it by the drink mixers in the grocery store--don't confuse it with canned coconut milk)
One 8-ounce can crushed pineapple in juice, drained
1 teaspoon rum extract
1 large egg, at room temperature
1 teaspoon coconut extract (optional)

Preheat the oven to 400°F. Spray muffin tins with Baker’s Joy.

Whisk the flour, baking soda, baking powder, and salt in a medium bowl until uniform. Set aside.

In a large bowl, whisk the cream of coconut, pineapple, rum extract, egg and coconut extract (if desired) until well-blended. Stir in the flour mixture until moistened.

Fill the prepared muffin tins three-quarters full. Bake for 15 to 20 minutes, or until the muffins are well-browned and a toothpick inserted in the center of one muffin comes out with a few moist crumbs attached.

Set the pan on a wire rack to cool for 10 minutes. Gently tip each muffin to one side to make sure it isn’t stuck. If it is, gently rock it back and forth to release it from the tin. Remove the muffins and cool for 5 minutes more on the rack before serving. If storing or freezing the muffins, cool them completely before sealing in an airtight container or in freezer-safe plastic bags.

Recipe adapted from The Ultimate Muffin Book.

Mel's Buttery Cornmeal Crescent Rolls

I never though cornmeal in a yeast roll would taste very good.  I thought it would be grainy and "corny."  Not so in these delicious rolls, from Mel's Kitchen Cafe.  You must try the recipe.  The rolls are SO delicious!  I'll be making these again for sure!

Chicken Confetti Spaghetti

I discovered this yummy casserole recipe on one of those recipe cards from the grocery store.  We really enjoyed the combination of flavors (plus the name of the dish is fun to say!).

2 tablespoons unsalted butter
8 oz spaghetti pasta
10 oz cooked, diced chicken (about 2 1/2 cups)
1 (4-oz) jar diced pimentos (drained)
8 oz trinity mix (fresh diced onions, bell peppers, celery)
1 (10.5-oz) can condensed cream of mushroom soup
1/4 teaspoon kosher salt
1/8 teaspoon pepper
1 (14.5-oz) can reduced-sodium chicken broth
1 1/4 cups shredded sharp Cheddar cheese
1 cup panko bread crumbs

Preheat oven to 425 degrees. Bring water to boil for pasta.  Cut butter into small pieces and set aside in a medium bowl to soften.

Break pasta into 2 inch pieces before putting into boiling water to cook.  Cook and stir for 5 minutes or until partially tender.

Combine in microwave safe bowl:  chicken, pimentos, trinity mix, mushroom soup, salt, pepper and broth.  Cover and microwave on high for 2 to 3 minutes or until hot and vegetables begin to soften.

Drain pasta and stir into veggie mixture; transfer to 2-quart baking dish.  

Stir cheese and bread crumbs into softened butter.  Mix with fingertips until crumbly; sprinkle mixture over pasta mixture.  

Bake 15 to 20 minutes or until bubbly around the edges.  Let stand 5 minutes before serving.

NOTES:  I just used 1/3 cup chopped onion, 1/3 cup peppers, and 1/3 cup celery in place of the trinity mix.

Yeast Bread Mixes

Mom tweaked and perfected these recipes for the yeast bread class she recently taught. These would make great gifts! Mom used heavy-duty wrapping paper to make custom bags for each mix. You can print off labels and directions on sticker paper to easily attach to the bag for a professional finish.

CLOVERLEAF DINNER ROLLS

Mix
2 tablespoons sugar
3 tablespoons powdered milk
9 ½ ounces unbleached all-purpose flour
(Include 1 package dry yeast or 2 ¼ teaspoons of dry yeast in a snack baggie)

For the Dough
1 package dough mix (included)
1 package instant yeast (included)
2 tablespoons butter, melted
1 egg, beaten
2/3 cup warm water
¾ teaspoon salt

Lightly grease a 12-cup muffin pan
To make the dough: Combine the yeast with the dough mix. In a saucepan, combine the water and the butter, cut up into small pieces. Heat until the butter starts to melt. Remove from heat and stir until the butter is completely melted. Pour the water/butter mixture and egg into the dry ingredients. Mix by hand, stand mixer, or bread machine. Sprinkle the salt over the dough and mix in thoroughly. If you need more flour, you can knead it on a lightly floured surface, adding more flour as necessary until a smooth and elastic and very soft ball is formed. Cover and let the dough rise until doubled in bulk about 1 hour.
TURN the dough out onto a lightly floured surface and divide it into 36 pieces. Shape each piece into a ball, pulling edges under to make a smooth surface. Arrange three balls, smooth side up, in each muffin cup. Cover and let rise until almost doubled, about 30 to 45 minutes. Bake at 350° for 15 to 20 minutes or until golden brown.

Yield: 1 dozen

QUICKIE STICKIE BUNS

Mix
8.5 ounces unbleached all-purpose flour
2 tablespoons powdered milk
2 tablespoons sugar
Include 1 package dry yeast or 2 ¼ teaspoons of dry yeast in a snack baggie

For the dough
1 package dough mix (included)
1 packet instant yeast (included)
1 cup warm water
2 tablespoons butter
1 egg, beaten
½ teaspoon salt

Topping Mix
½ cup brown sugar
1 tablespoon sugar
½ teaspoon cinnamon
For the topping:
Sugar mixture (included)
3 tablespoons butter
1 ½ teaspoons light corn syrup
1 ½ teaspoons hot water
1/3 cup chopped nuts (optional)

Prepare a 12-cup muffin tin by greasing well.
To make the dough: Combine the yeast and the dough mix. In a saucepan, combine the water and the butter. Heat until the butter begins to melt. Remove from heat and allow the butter to completely melt. Pour into the dry ingredients with the beaten egg. Mix together—by hand, stand mixer, or bread machine—forming a stiff batter. Sprinkle the salt over the dough and mix thoroughly. Cover; let rise in warm place until light and doubled in size, about 30 to 45 minutes.
While dough is rising prepare the TOPPING: Combine all ingredients—except the nuts—in a small saucepan. Heat over low heat, stirring until combined. Spoon a scant tablespoon into prepared muffin cups, using up all the filling. Sprinkle a few nuts, if desired, over the filling.
Stir down yeast batter. Drop by scant tablespoons into prepared muffin cups, (use up all the dough). Cover; let rise in a warm place until light and doubled in size, about 30 minutes. (I cover with lightly greased plastic wrap until the dough has risen to the top of the tins. Carefully remove the plastic wrap and allow dough to continue to rise until it is rounded above the tins.)
Place pan on foil or cookie sheets to guard against spillovers in oven. Bake at 350° for 22 to 25 minutes until golden brown. Let cool 1 minute; then invert onto wire rack covered with parchment paper or waxed paper.

Yield 12 buns

HONEY WHEAT ROLLS
For the mix:
7 ounces White Whole Wheat Flour
4 ounces unbleached all-purpose flour
1.5 ounces instant mashed potato flakes
1.2 ounces nonfat dry milk
Include 1 package dry yeast or 2 ¼ teaspoons dry yeast in a snack baggie
For the dough:
1 package dough mix (included)
1 package instant yeast (included)
1 ½ cups lukewarm water
¼ cup unsalted butter, cut into small pieces
3 tablespoons honey (2.25 ounces)
1¼ teaspoons salt

Combine the yeast and dough mix together. Place water in a saucepan, add the cut-up butter and heat until butter starts to melt. Remove from heat, stir in the honey until the butter is melted and the honey combined. Check temperature of solution to 100°, then pour into the dry ingredients and mix together—by hand, stand mixer, or bread machine until a cohesive ball of dough forms. Sprinkle the salt over the dough and mix in thoroughly. Remove the dough to a floured surface. Knead until it is smooth and elastic (this is a very soft dough). Place in a greased bowl, cover with lightly sprayed plastic wrap and allow to rise until almost doubled in size. Gently deflate the dough by folding it over on itself, and cover and let rise 30 minutes longer.
Turn the dough out onto a lightly floured surface and divide into 12 pieces. Grease one 8-inch round pan. Shape each piece of dough into a ball by pulling the dough into a very small knot at the bottom, then rolling it under the palm of your hand into a smooth ball. Place 9 balls around the edges with 3 in the middle of the pan. Cover with lightly greased plastic wrap and let rise until almost doubled, about 30 to 45 minutes.
Bake in a 350°F oven for 20 to 25 minutes until the top is mahogany brown but the sides are lighter colored.
Tip: I used this recipe to make hamburger buns by weighing out 3 ounces of dough, shaping into a ball, placing upon a greased cookie sheet, and pressing down to about ½” height. Cover with lightly greased plastic wrap and let rise until almost doubled. Bake for about 20 to 25 minutes until nicely browned. You will get about 8 buns.

Yield: 12 buns

HERBED MONKEY BREAD
Mix:
2 cups unbleached all-purpose flour (8.50 ounces)
1 tablespoon sugar
Include 1 package dry yeast or 2 ¼ teaspoons dry yeast in a snack baggie
For the Dough:
1 package dough mix (included)
1 package instant yeast (included)
¾ cup lukewarm water
1 tablespoon vegetable oil
1 large egg, beaten, room temperature
1 teaspoon salt
TOPPING
Mix: 1/8 teaspoon powdered garlic
1 teaspoon dried parsley flakes
½ teaspoon dried chives
¼ teaspoon dried basil
¼ teaspoon dried oregano
For the topping:
1 package herbs (included)
¼ cup butter, melted

Lightly grease an 8-inch round cake pan.
TO MAKE THE DOUGH: Combine the yeast with the dough mix. In a saucepan combine the water and the vegetable oil. Heat to 100°. Pour into the dry ingredients with the egg and mix together—by hand, stand mixer, or bread machine—forming a cohesive ball of dough. Sprinkle the salt over the dough and mix in thoroughly. Knead on a lightly floured surface until it is soft and smooth. Place the dough in a greased bowl, cover, and let rise in a warm place until the dough is noticeably puffy, about 45 minutes to 1 hour.
TURN the dough out onto a lightly floured surface, and divide it into 16 to 18 pieces. Roll into balls by pulling the dough under and toward the center bottom and rolling in the palm of your hand.
Make the TOPPING: Combine the herb packet in the melted butter. Dip rolls in the butter mixture; arrange in a greased 8” round pan. Pour any remaining butter mixture over the top. Cover the pan, and let the bread rise for 30 to 60 minutes, till it’s visibly puffy. Towards the end of the rising time, preheat the oven to 350°F.
TO BAKE THE BREAD: Uncover the pan and bake the bread for 25 to 30 minutes until it’s golden brown. Cover the pan with foil during the last 20 minutes of baking, if it seems to be browning too quickly.
Transfer the pan to a rack and let cool for 5 minutes, before removing to a wire rack.

Yield: one 8” round pan.

CINNAMON-SUGAR BREAD
Mix:
2 cups all-purpose flour (8.50 ounces)
1 tablespoon sugar
Include 1 package dry yeast or 2 ¼ teaspoons dry yeast in a snack baggie
For the dough:
1 package dough mix (included)
1 package instant yeast (included)
¾ cup lukewarm water
1 tablespoon vegetable oil
1 large egg, beaten, room temperature
1 teaspoon salt
Sugar Coating Mix:
½ cup granulated sugar
1 ½ teaspoons cinnamon
For the sugar coating:
1 package sugar mixture (included)
3 tablespoons melted butter

Lightly grease an 8-inch round cake pan.
TO MAKE THE DOUGH: Combine the yeast with the dough mix. In a saucepan combine the water and vegetable oil and heat to 100°. Pour into the dry ingredients with the egg, and mix together—by hand, stand mixer, or bread machine—forming a cohesive ball of dough. Sprinkle the salt over the dough and mix in thoroughly. Knead on a lightly floured surface, adding flour as needed, to make a soft smooth ball. Place the dough in a greased bowl, cover, and let rise in a warm place until the dough is noticeably puffy, about 45 minutes to 1 hour.
Place the sugar mixture packet in a small bowl. In another small bowl melt the butter.
TURN the dough out onto a lightly floured surface and divide it into 16 to 18 pieces. Roll into balls by pulling the dough to the underside and rolling in the palms of your hands. Dip rolls in the melted butter, then into the cinnamon-sugar mixture to coat. Place the coated balls in a single layer in the prepared pan. Pour any remaining butter over the balls, and sprinkle any remaining cinnamon-sugar over the top. Cover and let rise in a warm place until puffy, 45 minutes to an hour.
TO BAKE THE BREAD: Preheat the oven to 350°F while the dough is rising. Bake the bread in the lower third of the oven until it’s golden brown and the top feels firm when tapped, 25 to 30 minutes. Cover the pan loosely with foil during the last 20 minutes of baking, if it seems to be browning too quickly.
TRANSFER the pan to a rack and let cool for 5 minutes. Place a plate that is at least 1” wider than the pan on top of the pan. Using oven mitts, carefully invert the bread onto the plate. Serve warm or at room temperature.

YIELD: one 8-inch round pan




PULL-APART CHEESE BREAD
Mix
2 cups unbleached all-purpose flour (8.50 ounces)
.75 ounces instant potato flakes
.75 ounces nonfat dry milk
1 tablespoon sugar (7/8 ounce)
Include 1 package dry yeast or 2 ¼ teaspoons dry yeast in a snack baggie
For the dough:
1 package dough mix (included)
1 package instant yeast (included)
¾ cup lukewarm water
1 tablespoon butter, cut into small pieces or 1 tablespoon vegetable oil
1 large egg, beaten, room temperature
1 teaspoon salt
COATING:
Mix:
1/3 cup dry cheese powder sauce mix
2 teaspoons pizza seasoning
OR
3 tablespoons grated Romano cheese
3 tablespoons grated Parmesan cheese
¼ teaspoon garlic powder
Cheese coating:
1 package coating mix (included)
4 tablespoons melted butter

Combine the yeast with the dough mix. In a saucepan combine the water and butter and heat until the butter starts to melt. Remove from heat and continue stirring to melt the butter. Check the temperature at 100°. Mix into the dry ingredients with the egg, and mix—by hand, a stand mixer, or a bread machine set on the dough cycle—to make a soft dough. Sprinkle the salt over the dough and mix in thoroughly. On a floured surface, knead to a soft, smooth dough. Place in a lightly greased container and allow it to rise for 60 to 90 minutes, until it’s just about doubled in bulk.
Gently transfer the dough to a lightly floured work surface. Divide the dough into 16 to 18 pieces. Lightly grease an 8-inch round pan. Pour a generous layer of olive oil in the bottom of the pan, to coat.
Make the coating: put the cheese mixture in a small bowl. Put the melted butter in another small bowl. Dip each ball in the butter, then the coating, then place in the pan in a single layer; you’ll need to squeeze them in. Pour any left over butter and cheese over the balls. Cover with lightly greased plastic wrap and allow to rise to be quite puffy, about 30 to 45 minutes. Towards the end of the rising time, preheat the oven to 350°F.
Uncover the pan. Bake the bread for 25 to 30 minutes, until it’s golden brown. Remove from the oven, and turn it out of the pan onto a rack. Serve warm.

Yield: one 8-inch round pull-apart loaf