Buttery Herb Bread

Boy have I been in a cooking funk lately.  Mother Nature can't decide whether it is winter or summer.  So instead of Old Man Winter hanging around, its his naughty younger cousin, Cold Wet Spring.  I think Utah is the only place where you can experience all four seasons in one day!  What does that have to do with my "funk" you say?  Well, I'm sick to death of the comfort foods that warm you up on cold days (which we've had plenty of), but its to cold for the light, sweet delicious foods of summer.  Its impossible to grill anything when it rains 5 days a week and is windy the other 2!  Ugh!  Whats a cook to do?  Make bread!!

I've been experimenting with different bread recipes and their many variations.  There isn't much you can't do with bread dough.  That's one of the things I like best about it.  From the same recipe you can make different shapes and add different spices so it never gets old. 

I made this to go with a new Italian recipe I tried.  I won't be posting that recipe, BLECH, but the bread was fabulous!  The savory, buttery, garlicky slices that just peel off are so delicious I could have eaten the entire loaf myself.  My family was so impressed with the beautiful presentation.  It was ooh's and ahaa's  all around my table. (Picture me with a big smile on my face patting myself on the back.)  I've made this 3 times in the last few weeks.  Its perfect with Sunday pot roast, soup or chili or anything really!

**This recipe calls for frozen bread dough.  Since I make my own bread, I let the dough rise the first time, then shape it into loaves and partially freeze them.  Then just prepare the bread and let the loaves rise, and bake.**

Buttery Herb Bread
2 loaves

2 loaves frozen bread dough, partially thawed
1/2 cup butter, melted
2-4 tsp. dried parsley flakes
2-4 tsp. dried Italian seasoning
2 tsp. garlic salt
4-6 Tbs. grated Parmesan cheese

Cut partially thawed loaf into 12 slices, not quite cutting all the way through the bottom of the loaf.  In a small bowl, combine the butter, seasonings, salt and cheese.  Brush each slice, front and back with the butter mixture.

Place in a greased 8 x 4 inch loaf pan.  Pour any remaining butter mixture over the top, dividing equally between the 2 loaves.  Cover with greased plastic wrap and let rise until it is about 1 inch above the top of the pan.  Bake at 350° for 20-30 minutes.

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Gnocchi All'Italiana

Picture courtesy of Frieda Loves Bread

Anyone know what gnocchi (pronounced no-kee) is?  I didn't until just a few months ago.  I'd heard of it, but never really knew anything about it.  So, let me enlighten you.  Gnocchi is Italy's version of dumplings.  They are really versatile and can be made with a variety of ingredients and methods.  I've seen them made with mashed potatoes, as in this version, or with ricotta cheese or just flour (similar to the American dumplings). 

They can also be shaped a variety of ways.  Some are rolled on a fork to leave little grooves around the dumpling (I happen to think they look like little maggots :P), or piped out of a pastry bag.  The list goes on and on.  But regardless of how you make them, they are delicious!  I've used them in Italian soups as well as homemade turkey and chicken soups.  They can be used anywhere you would use noodles or dumplings.  I also think they would be delicious boiled then cooked in a little butter and nutmeg (similar to how the Germans cook spaetzle).

This is a really simple recipe.  I has only a few ingredients, and the most time consuming part is baking the potatoes (you can boil them too, but baking will give you a somewhat lighter dumpling).  There are still a few months left in "soup season", so give these a try before winter is over.  They also freeze well, so they can be made ahead!  Next time I'll share a great soup to plop these baby's in!

Gnocchi All'Italiana

3 medium potatoes
2 eggs, lightly beaten
1/2 t. salt
2 1/4 c. all purpose flour

Tomato sauce
Parmesan cheese

Wash potatoes and prick skins with a fork. Wrap in foil and bake in a 400 degree oven for 1 hour or until soft. Cool until able to handle. Cut potatoes in half and scoop out flesh. Mash with fork or use potato ricer until you have 2 1/2 cups of mashed potatoes.

Place potatoes, eggs, and salt in mixing bowl and mix thoroughly. Add 1 1/2 c. flour, mixing well. Place dough on floured surface and add rest of flour, a little bit at a time.

Knead dough for 3-4 minutes. If dough becomes too sticky, sprinkle surface with more flour. Cut dough into six pieces. Roll dough into long sausage-like strips and cut into pieces 1/2-3/4" long.

On a floured surface, place the gnocchi cut side down and sprinkle lightly with flour.  With a floured finger, press down on each dumpling.  Remember to place them cut side down otherwise they'll look weird.

Place the gnocchi in a large pan with boiling water to which 2 T. of salt have been added. Place 1/3 of dumplings in boiling water and remove with strainer when they rise to top.  It only takes a few minutes.  Place in hot serving dish and repeat operation until all dumplings are cooked. Keep water boiling. Add sauce to dumplings and 2/3 of cheese, mixing well. Sprinkle rest of cheese on top. Serves 4-6.

If you are using them in soup, skip the Pot of boiling water and add them right to the simmering soup.

Source:  Frieda Loves Bread

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Everything But the Kitchen Sink Cheese Bread

This is an awesome recipe!  I love it for two reasons.  First, it is easy and delish!!  When my kids find out this is on the menu they start salivating.  It is so different from everyday breads and rolls that its a real treat.  It is cheesy and gooey thanks to the smooth melting Monterrey jack cheese.  Second, it is really versatile.  You could substitute or add just about anything you'd like.  Try a little pesto and some frest tomatoes.  Use whatever you have in the cupboard or fridge.  I've played around with a lot of different veggie combinations, and this is what we like best.  I'm serving slices of this at our Superbowl party.

One tip for making this bread.  Don't skip toasting the bread, it will really effect the quality of the finished bread.  It only takes a minute and it keeps the finished product from being soggy and adds a nice little crunch.

Everything But the Kitchen Sink Cheese Bread
2 loaves, serves about 12

1/3 Cup mayo
1/2 Cup softened butter, divided
1 Small can sliced black olives
6-8 Artichoke hearts
1 Roasted red pepper (I found these packed in oil near the olives in my local market, but you can also roast your own)
2-3 Green onions, sliced
~ 2 Cups shredded Monterrey jack cheese
1 Loaf French bread

Preheat oven to 325°.  Cut the French bread in half lengthwise and lightly spread with softened butter, about 2-3 Tbs.  Place on a foil lined baking sheet and toast until golden brown.  Meanwhile, combine remaining ingredients and mix well.  Spread on top of the toasted bread.  Return to the oven and bake until the cheese is melted, about 10-15 minutes.  Let stand for about 5 minutes before slicing and serving.

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Butterflake Dinner Rolls

I have to admit, I can't make rolls.  I can make great bread, bread bowls, bread sticks, focaccia, french bread, but I can't make rolls.  I try, but they always turn out heavy and weird looking.  So the fact that these rolls turned out so great is a miracle.  This seems to be the only roll recipe I'm capable of not screwing up, so by default they are my favorite.  These rolls grace every holiday and Sunday table.  If I make rolls to take to the neighbors, they get these.  Its a good thing they're delicious!  The eggs give them a rich flavor, but the texture is so light and fluffy.  I could eat them all day long.

Butterflake Dinner Rolls

Makes about 24 rolls

3 eggs

1 cup warm milk

1/2 cup warm water

1 tsp. salt

1/2 cup sugar

1/2 cup butter, softened

1 Tbs. yeast

4-5 cups flour

4-8 Tbs. additional melted butter for brushing the tops

In a bowl, mix the sugar and yeast in the warm water.  Let stand for about 10 minutes.  Add the warm milk, eggs, salt and butter.  Mix well.  Add the flour 1 cup at a time and mix well.  Use enough flour to form a soft dough that pulls away from the side of the mixing bowl.  Place in a greased bowl, turning once to grease the top.  Cover and let rise until doubled, about 1 hour. 

Punch the dough down and divide in half.  On a greased board, roll half of the dough into a circle about 1/2 inch thick.  With a pastry brush, brush the dough with melted butter.  Using a pizza cutter, cut the dough into triangles as you would cut a pizza.  Roll each triangle up crescent roll style and place on a greased baking sheet.  Repeat with the remaining dough.  Cover and allow to rise until doubled in size, about 45 minutes. 

Bake at 375° for 15-20 minutes or until golden brown.  Brush hot rolls with melted butter.

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Breakfast Blueberry Muffins

We call these Breakfast Blueberry Muffins, but they are great anytime.  I make a big batch of these little wonders and freeze them for breakfast.  A few seconds in the microwave and they are hot and ready to eat.  They are great on busy mornings or when we're running late.  I serve them with some fruit or scrambled eggs and they make a nice addition to the morning meal.  They are also great at Sunday dinner, or as an afternoon snack. And I love the bright flavor the orange zest gives them.

Breakfast Blueberry Muffins
Makes 24 muffins

4 cups flour
4 tsp. baking powder
1/2 tsp. salt
1 cup butter or margarine, softened
2 cups sugar
4 eggs
1 cup milk
2 tsp. vanilla extract
2 tsp. orange zest (optional)
2 cups frozen blueberries (do not thaw)

Topping:

2 Tbs. sugar
1/2 tsp. ground nutmeg

In a large bowl, combine the flour, baking powder and salt.  In a mixing bowl, cream the butter and sugar.  Add the eggs, one at a time, beating well after each addition.  Add the milk, orange zest and vanilla and mix well.  Stir in the dry ingredients just until moistened.  Fold in the frozen blueberries.  Fill greased or paper lined muffin cups 2/3 full.  Combine the sugar and nutmeg and sprinkle over the muffins.  Bake at 375° for 20-25 minutes or until muffins test done.  Cool in the pan for 10 minutes before removing to a wire rack to cool completely. 

**Feel free to substitute fresh berries for the frozen!**

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Cheesy Chipotle Garlic Bread

Holy cow this is good!  It is crispy and crunchy and cheesy and just a little spicy.  The chipotle peppers (a.k.a.  food of the Gods) are perfect with the garlic and pepper jack cheese.  They add a smokey goodness that you can't find anywhere else.  Don't worry, this bread isn't uber spicy.  There is a definite kick, but whether it kicks like a kitten or a mule is up to you.  If you like spice, add more chipotles.  I tasted the butter before I spread it on the bread to make sure it was just right.

There are a few hints to help this turn out nice and crispy.  First, preheat your baking sheet.  That blast of heat you get from the pan really helps get it cooking.  Second, start with a nice soft Italian bread.  Finally, be sure to slice all the way through the bread.  I've always cut my bread like an accordion leaving it attached at the bottom, wrapped it in foil and heated it.  And that's really good, but when you slice clear through the bread and let it get crispy it adds really nice texture to any meal. 

Cheesy Chipotle Garlic Bread

Serves 6



12	tablespoons (1 1/2 sticks)  unsalted butter , softened
4	garlic cloves , minced
1/4	teaspoon  sugar
1/4	teaspoon  salt
1/4	teaspoon  pepper
2	teaspoons  minced chipotle chile in adobo sauce
12	(1-inch) slices  Italian bread
1 1/2	cups  grated pepper Jack cheese

Adjust oven rack to middle position, place rimmed baking sheet on rack, and heat oven to 425 degrees. Using fork, beat butter, garlic, sugar, salt, pepper, and chipotle chiles in small bowl until combined. Spread butter mixture evenly over both sides of bread.

Arrange buttered bread on heated baking sheet and bake until golden brown on fist side, 8 to 10 minutes. Flip and bake until golden brown on second side, about 5 minutes. Sprinkle bread with cheese in last minute of baking. Serve warm.

Source:  cookscountry.com

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Italian Bread Bowls

Aren't those beautiful?  Can't you taste them filled with a delicious broccoli and cheddar soup, or maybe some chunky chicken noodle soup?  These bread bowls are soft and yummy but still sturdy enough to hold just about any soup you want.  My kiddos love eating them and I love that there are fewer dishes to wash!  :)

Italian Bread Bowls
Serves 8

1 1/2 Tbs. yeast
2 1/2 cups warm water
2 tsp. salt
2 Tbs. vegetable oil
7 cups flour
1 Tbs. corn meal
1 egg white
1 Tbs. water

Dissolve the yeast in warm water.  Let stand for about 10 minutes.  Add the salt, oil and 4 cups of flour and mix well.  Add the remaining flour, 1/2 cup at a time, beating well after each addition, until a soft but not sticky dough is formed.  (I didn't use all the flour.)  Turn out onto a lightly floured surface and knead for about 5 minutes, or until the dough is smooth and elastic.  Place dough in an oiled bowl and turn to oil the top.  Cover and rise until doubled. 

Punch the dough down and divide into 8 equal portions.  Shape into a ball and place on a lightly greased baking sheet that has been sprinkled with cornmeal.  Cover and allow to rise until doubled.

In a small bowl, combine water and egg whites.  Carefully spread the egg combination over the top of the bread bowls.  Bake at 400° for 15 minutes.  Brush each bread bowl with egg again and bake another 10-15 minutes or until golden brown.  Serves 8.

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Cheesy Ranch Bread Sticks

This recipe is a fun twist on my favorite bread sticks.  Most of the time I just sprinkle some spices or seasonings on top of the bread sticks, but this time I thought it would be fun to try and fill them.  It was really easy, and you could use any kind of spices you want.  My kiddos love ranch dressing, so I knew it would be a hit.  I also love that these have a very short rise time.  I can make them at almost the last minute and they still turn out great! These are great with any kind of meal and we dipped them in marinara sauce for lunch the next day.

Cheesy Ranch Bread Sticks

1 ½ cups warm water
1 tablespoon instant yeast
2 tablespoons sugar
3 ½ cups flour
½ teaspoon salt
5 tablespoons melted butter, divided
1 pkg. dry ranch dressing mix
1/2-1 cup shredded cheese

Mix all ingredients (except melted butter) in a large bowl or electric mixer and knead for three minutes. Let the dough rest for 10 minutes.  Roll out the bread stick dough about 1/4 to 1/2-inch thick.   Spread half of the dough with 2 Tbs. melted butter.  Sprinkle with ranch dressing mix and grated cheese.

Fold the dough in half, covering the dressing/cheese.  Press down on the dough to remove any air pockets.  Cut into strips with a pizza cutter.  Twist the bread sticks slightly and place about 1/2-inch apart on a baking sheet that has been spread with melted butter.  Cover and let rise 30 minutes. Bake at 375° for 15-20 minutes or until golden brown. 

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Cantaloupe Bread

You'd never know that cantaloupe was the star of this unique little bread.  For that matter, who would even think up a recipe for Cantaloupe Bread?  I'll tell you who--an absolute genius!  I can only wish it was me!   This bread is so soft and moist!  And it has just the slightest cantaloupe flavor.  If you didn't know what it was you'd never guess in a million years.  It is fabulous!  Even though winter is just beginning I can't wait for summer because this will make regular appearances at our house.

Cantaloupe Bread
2 loaves

2 cups cantaloupe, seeded and pureed (about half a large cantaloupe)
3 eggs
1 cup vegetable oil
2 cups white sugar
1 tablespoon vanilla
3 cups all-purpose flour
1 teaspoon baking soda
3/4 teaspoon baking powder
1 teaspoon salt
2 teaspoons ground cinnamon
1/2 teaspoon ground ginger

Brown Sugar Praline Glaze:

1/2 cup butter
1 2/3 cups brown sugar
1/2 cup chopped pecans (optional)

In a large bowl, beat together eggs, oil, sugar, vanilla, and cantaloupe. In a separate bowl, sift together flour, salt, baking soda, baking powder, cinnamon, and ginger. Stir flour mixture into cantaloupe mixture; stir to combine. Pour batter into 2 greased 9 x 5 inch bread pans.  Bake at 325° for 45 minutes to an hour, until a toothpick inserted into center of loaf comes out clean.

Meanwhile combine butter and brown sugar in a saucepan over medium heat.  Mix in pecans if desired. Pour sauce over warm bread. Let cool for 1 hour before serving.

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Pumpkin Cinnamon Rolls

I absolutely love cooking with pumpkin!  It is the consummate flavor of fall and is so versatile you can use it for just about anything.  These cinnamon rolls are a perfect way to showcase pumpkin.  They have such a nice pumpkin color and are soft and delicious.  We had a hard time saving any for Mr. Mommy.  None of us could stay away from these rolls.  I really wish I could take credit for this recipe, but alas, I found it on the Internet, though I can't remember where.

Pumpkin Cinnamon Rolls

Serves 12

1/3 cup milk
2 tablespoons butter
1/2 cup canned pumpkin
2 tablespoons sugar
1/4 teaspoon nutmeg
1 tablespoon pumpkin pie spice
1/2 teaspoon salt
1 egg, beaten
1 (1/4 ounce) package dry yeast
2 cups bread flour (you can use regular all purpose flour but bread flour makes them lighter)
1/2 cup brown sugar, packed
2 teaspoons ground cinnamon
2 tablespoons melted butter

CARAMEL FROSTING

1/4 cup butter
1/2 cup brown sugar, packed
2 tablespoons milk
1/4 teaspoon vanilla
1/4 teaspoon pumpkin pie spice
1 dash salt
3/4 cup sifted confectioners' sugar

In small saucepan over medium heat, heat milk and 2 tablespoons butter just until warm and butter is almost melted, stirring constantly. In large mixer bowl, combine pumpkin, sugar, nutmeg, pumpkin pie spice, and salt. Add milk mixture and beat with electric mixer until well mixed. Beat in egg and yeast.

In separate mixing bowl, combine flours. Add half of flour mixture to pumpkin mixture. Beat mixture on low speed 5 minutes, scraping sides of bowl frequently. Add remaining flour and mix thoroughly (dough will be very soft). Turn into lightly greased bowl, then grease surface of dough lightly.

Cover and let rise in warm place until doubled, about 1 hour. Punch dough down. Spray a surface with cooking spray or turn onto floured surface. Knead a few turns to form a smooth dough, sprinkling with enough additional flour to make dough easy enough to handle. Roll dough into 12x10 inch rectangle.

In small bowl, combine brown sugar and cinnamon. Brush surface of dough with melted butter. Sprinkle with brown sugar mixture. Beginning with long side of dough, roll up jellyroll style. Pinch seam to seal. Cut roll into 12 1- inch slices using dental floss. Place rolls cut side up in a well greased 10" dutch oven. Cover and let rise until nearly doubled, 30 to 45 minutes.

Bake rolls at 350 degrees about 20-25 minutes or until golden. Remove from pan to waxed paper-lined wire rack. Cool 10 to 15 minutes. Drizzle with Caramel frosting. Makes 12 rolls.

Caramel Frosting:

In small saucepan, heat butter until melted. Stir in brown sugar and milk. Cook over medium low heat 1 minute.

Transfer to small mixer bowl and cool mixture. Stir in vanilla, pumpkin pie spice, salt, and confectioners' sugar. Beat with electric mixer until well blended. If necessary, add more confectioners' sugar for desired consistency.

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Fresh Peach Muffins

I know these aren't the prettiest muffins you've ever seen, but I'm awfully proud of them.  My son made these in one of his first attempts at learning to cook.  I'd probably blog these even if they weren't good, but since they were absolutely delicious, I'll definitely blog them!  I found this recipe in a church cookbook. The recipe calls for fresh peaches, and though you can certainly used canned fruit, you'll really be missing out if you do.  The fresh peaches add such a wonderful flavor that I can't imagine using anything else. 

Fresh Peach Muffins
Makes 12 muffins

2 cups flour
2/3 cup sugar
1 Tbs. baking powder
3/4 cup milk
1/4 cup melted butter
1 beaten egg
1 1/2 cups ripe peaches, peeled and chopped
1/2 tsp. each salt and cinnamon
1/4 tsp. nutmeg

Mix the dry ingredients.  Combine the milk, butter, egg and peaches.  Stir into dry ingredients just until moistened.  Spoon into a greased muffin pan and bake at 425° for 20-25 minutes. 

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Homemade Tortillas

This is my first time making homemade tortillas.  We had a Relief Society meeting last week where we learned to make homemade tortillas and quick and easy fajitas.  (The Relief Society is the women's organization of the Church of Jesus Christ of Latter-day Saints.)  We had a great time getting together and learning something new.  Its always so nice to spend time with such wonderful women who love, accept and lift up everyone.

I really expected tortillas to be hard, or at least a pain to make.  Mine didn't turn out very round, but with practice I'll get better at that.  They are really very simple to do.  We served these with Chorizo with Black Beans and Rice (I'll share that recipe soon), and they were yummy!  I also love that they are only pennies to make.    On the down side, homemade tortillas can't be stored and they can be a little dry.  One trick to keep them moist is to put them into a plastic bag when they're warm.  The condensation in the bag keeps them moist until its time to eat.

Homemade Tortillas

3 cups flour
1 1/2 tsp. baking powder
1 tsp. salt
5-6 Tbs. vegetable oil
3/4 cup hot water

Mix the dry ingredients together. Then cut in the oil until the mixture resembles crumbs. Add the water and stir until it is crumbly. If it is still too dry, add more water. Turn out onto a floured surface and knead for 5 minutes. Cut the dough into 16 pieces, cover and let rest 15 minutes. Roll out thin (you should be able to see through them). Cook on a hot skillet until lightly browned on both sides. Don't use any to cook these. 16 tortillas.

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