King's Hawaiian Bread I've come across numerous copy cat recipes for King's Hawaiian Bread. Some had the additions of potato flakes and flaked coconut. While these versions sound interesting and delicious, I settled for the recipe that was the simplest and which I had all the ingredients in my pantry. The original recipe is written below, however I did substitute half of the all purpose flour with whole wheat flour. The rolls turned out light, buttery and sweet...just how they should be :) King's Hawaiian Bread makes 3 loaves or 24 large rolls from food.com 6-7 cups all-purpose flour 3 eggs 1 1/2 cups pineapple juice 3/4 cup sugar 2 teaspoons salt 1/2 teaspoon ground ginger 1 teaspoon vanilla 2 (1/4 ounce) envelopes yeast 1/2 cup butter (one stick) melted Directions: Beat the eggs. Punch dough down and either divide into three equal parts for bread loaves or 24 balls for dinner rolls. Cover and place in a warm place to rise until doubled in size. Bake at 350 degrees for 25-30 minutes or golden brown.
Ham and Cheese Sliders These Ham and Cheese sliders are simple and crowd pleasing sandwiches. Ham and melted cheese topped with a poppy seed butter sauce. I know what you are thinking…ham and cheese sliders; does that really require a recipe? The answer is YES it does. These have so much flavor. Sure you have your classic ham and cheese sandwich as the base of the recipe but then you top it with a flavorful poppyseed sauce. My son hates mustard but couldn’t taste the little bit of mustard in the sauce. I made these right after Easter and used my leftover ham…sorry I didn’t post it sooner so you could use your leftover ham too because I know we are all looking for ham recipes! Ham and Cheese Sliders Ingredients 24 white dinner rolls 24 pieces honey ham 24 small slices Swiss cheese ⅓ cup mayonnaise ⅓ cup miracle whip Poppy seed sauce: 1 Tablespoon poppyseeds 1½ Tablespoons yellow mustard ½ cup butter, melted 1 Tablespoon minced onion ½ teaspoon Worcestershire sauce Instructions
Coconut-Vanilla Bean Cake with Coconut Meringue Buttercream Frosting For the Cake: 2¼ cups cake flour 1¼ cups granulated sugar 2 teaspoons baking powder ½ teaspoon kosher salt ¾ cup unsalted butter, at room temperature, cut into 2-inch pieces 6 egg whites 1 cup coconut milk 1 cup sweetened shredded coconut 1 vanilla bean, split in half lengthwise For the Frosting: 1½ cups granulated sugar 6 egg whites 1½ cups unsalted butter, at room temperature, cut into 2-inch pieces 1 teaspoon vanilla extract ¼ teaspoon kosher salt ⅔ cup coconut milk For the Garnish: 1 cup sweetened shredded coconut 1. Make the Cake: Preheat oven to 350 degrees F. Grease and flour two 8-inch round cake pans; set aside. 2. 3. 4. 5. 6. 7. 8. Note: Use the frosting within 30 minutes, or transfer to an airtight container and store at room temperature for up to 1 day, then beat with a mixer (using the paddle attachment) until smooth before using. 9. 10. 11.
Crack Potatoes One of our favorite dips is Cheddar Bacon Ranch dip, or what I refer to as "Crack". I usually only make it during football season because it is HIGHLY addictive. I only made this once this football season and I forgot to take it to the tailgate. I took the dip back home and started thinking about what to do with it - other than eat it all by myself. Crack Potatoes or Loaded Potato Casserole 2 (16oz) containers sour cream 2 cups cheddar cheese, shredded 2 (3oz) bags real bacon bits 2 packages Ranch Dip mix 1 large (28 - 30oz) bag frozen hash brown potatoes - shredded kind
Foolproof Jelly Roll Cake | Simply Sifted Posted: October 6th, 2010 | Jessie | | Tags: cake, jelly, Red Ribbon | No Comments » Ages ago I read an article about Red Ribbon Bakery on Serious Eats and I finally made it there this weekend. Red Ribbon is Filipino bakery chain that opened it’s first location in New York last winter. I was intrigued by the description of the cakes as “soft and moist”. I’m a sucker for light and airy cakes like angel food, chiffon, and sponge. About half of the cakes at Red Ribbon were roll cakes. and guess what? Foolproof Jelly Roll Cake from The America’s Test Kitchen Family Baking Book 3/4 cup all purpose flour 1 tsp. baking powder 1/4 tsp. salt 5 large eggs, at room temperature 3/4 cup granulated sugar 1/2 tsp. vanilla extract 1 1/4 cup jam Confectioners’ sugar for dusting 1. 2. 3. After 2 minutes After 6 minutes 4. 5. 6. 7. 8. 9. 10.
Aunt Peg's Recipe Box I love, love, love this cake! It is easy to make, and is soooo delicious. It's not too rich, but still feels decadent, and truly satisfies a craving for chocolate and cheesecake. Enjoy! Cake: 1 (18.25 oz.) box devils food cake mix 1 (3.4 oz.) pkg. instant chocolate pudding mix 1 c. hot water 3/4 c. vegetable oil 1 tsp. vanilla 4 eggs Filling: 1 (8 oz.) pkg cream cheese, softened 1/2 c. sugar 1 egg 1/2 c. semisweet chocolate chips 1/2 c. chopped pecans, optional Frosting: 3 c. powdered sugar 1/4 c. butter, softened 1/4 c. powdered baking cocoa 4-5 Tbsp. milk Preheat oven to 350 degrees. Lightly coat a 9 x 13 baking pan with non-stick baking spray with flour (I didn't have any spray with the flour so I just used regular spray and the cake came out well). In a large bowl, bead the cake mix, pudding mix, hot water, oil, vanilla and eggs with a hand mixer, for 2 minutes. In medium size mixing bowl beat the cream cheese, sugar, and 1 egg until smooth and creamy. Store the cake in the fridge.
Seedless Raspberry Filling A not-too-sweet, tangy, flavorful filling that keeps several days at room temperature, making it ideal for weddings. Many brides choose the filling because it cuts the sweetness of traditional white wedding cake and frosting. Shown with CakeBoss White Velvet Cake. Ingredients 12 oz frozen unsweetened raspberries, thawed 1/2 cup sugar 1 tsp lemon juice 2 heaping tablespoons cornstarch 2 tbsp raspberry liqueur such as Razzmatazz by DeKuyper (optional but highly recommended) Method Thaw raspberries and strain juice from berries. In a small saucepan, combine raspberry juice/water, sugar, lemon juice, and cornstarch. With a fine wire strainer, use a spoon to press the raspberries so that the seedless pulp falls into a bowl below. To the cooled mixture in the saucepan, add 2 tablespoons raspberry liqueur and the raspberry pulp. Shown with CakeBoss White Velvet Cake.
Braided Spaghetti Bread » The official blog of America's favorite frozen dough We are carb lovers at our house, so when I saw the Braided Spaghetti Bread recipe in the Rhodes Home Baked Family Favorites with frozen dough cookbook I knew we would love it. This is a really simple recipe; it just takes a little planning for thawing the dough. It will take 2-3 hours for the bread loaf to thaw to room temperature or 1-2 hours for the rolls to thaw to room temperature. You will need: 1 Loaf Rhodes Bread Dough or 12 Rhodes Dinner Rolls, thawed to room temperature6 oz spaghetti, cooked 1 cup thick spaghetti sauce 8 oz mozzarella cheese, cut into 1/2 –inch cubes 1 egg white Parmesan cheese Parsley flakes Spray counter lightly with non-stick cooking spray (or use parchment paper). Roll loaf or combined dinner rolls into a 12x16-inch rectangle. Cook spaghetti according to package instructions. Remove wrap from dough. Make cuts 1 ½-inches apart on long sides of dough to within ½-inch of filling. Begin braid by folding top and bottom strips toward filling. This was fantastic!
Crusty Bread Jan. 1, 2015: Just released. Instructional video for the Crusty Bread recipe. Crusty Bread 3 cups unbleached all purpose flour 1 3/4 teaspoons Kosher salt 1/2 teaspoon Instant or Rapid-rise yeast 1 1/2 cups water In a large mixing bowl, whisk together flour, salt and yeast. I must begin by saying where the recipe originated, if in fact it originated anywhere...really. Remember before beginning to create, that this bread is highly forgiving. You do NOT have to have an enamel covered cast iron pot. You DO NOT need to oil the pot. In a large mixing bowl add 3 cups white unbleached flour. To the flour add 1 3/4 teaspoon salt (I use kosher I like it) and 1/2 teaspoon rapid rise or instant yeast. Whisk the flour, salt and yeast together. Add 1 1/2 cups water. Mix in the water. That's it! Cover the bowl with plastic wrap and let it set for 12 - 18 hours on the counter top. After 12 hours the dough will look like this. Meet my blue Le Creuset. Now, please disregard that this dough has stuff in it.
Brown Sugar Meatloaf This is the time of year I consider meatloaf season, and I’ll tell you why. According to the calendar, we have officially crossed over from winter into spring. And here in the Northeast, we’ve been treated to a whole run of days where it definitely feels like spring. The birds are chirping, the sun is shining, the flowers are coming out, and everyone is in a great springtime mood. You can’t help but bury your nose in the nearest bunch of pink cherry blossoms and breathe in. And then just like that, Mother Nature changes her mind and blows a blast of Arctic air across your back yard and you feel a little foolish for spending all that time moving your winter clothes out of your closet and your summer clothes in. And/or switching from your winter collar to your summer collar, as the case may be. Now THIS meatloaf is particularly wonderful, because it has a little brown sugar action going on. Now be very patient and let your meatloaf sit for about 10 minutes to compose itself. Ingredients 1.
Crock Pot Bread Baking (Fast Bread in a Slow Cooker) When I moved to the midwest I was introduced to Crock Pot cooking. I had never even seen a slow cooker before and had no idea the range of foods that could be created in a plug-in cooking pot. Since then I have had everything from No-Peek-Chicken, Swedish Meatballs and Peach cobbler, done in one of these magic devices. When my husband was an art director Aveda they had “crock pot parties,” which meant everyone plugged in their slow cookers at their desks and made a dish to share. Brilliant! But, bread in a crock pot? 1 pound dough (Click here for our No-Knead 5-Minute Bread Recipe. Form the dough into a ball and place it on a sheet of parchment paper. Update: I just mixed up a fresh batch of ABin5 Peasant Bread Dough, let it rise for the two hours in the bucket, then formed a 1-pound loaf and stuck it in the crock pot. Turn the temperature to high and put on the cover. Bake for 1 hour (this will depend on your crock pot, you may need to increase or decrease the time. Related Post:
Fettuccine Alfredo Without All The Guilt I do love a good heaping plate of fettuccine alfredo. Alfredo, for those of you who don’t already know, basically includes three ingredients. Parmesan cheese. Heavy cream. And butter. However, there is a price to pay for all this succulence, and that price will come back to haunt you when you try and button your favorite Levis if you have the classic fettuccine alfredo too often. Anyway. Does it taste like classic alfredo? Fetteccine Alfredo Without All The Guilt, adapted from Real Simple Fettuccine Alfredo Without All The Guilt Ingredients12 ounces fettuccine 1 head broccoli, cut into florets, stalk peeled and sliced 1 1/2 cups 1 percent milk 2 tablespoons unsalted butter 2 tablespoons flour 1 cup cup freshly grated Parmesan, plus more for servingkosher salt Directions1.
So You Know: Cookie Monster's Famous Sugar Cookie Dough Recipe We all know Cookie Monster loves to eat cookies, but it turns out he's quite the baker, too! Cookie Monster's famous cookie dough recipe first appeared in Big Bird's Busy Book, from the 1970's. If you like a bit of nostalgia mixed in with your sugar and eggs, this recipe is for you: If it's difficult to read the instructions above, here they are verbatim: Ingredients 3/4 cup unsalted butter or margarine, softened1 cup sugar2 eggs, slightly beaten1 teaspoon vanilla2 1/2 cups all-purpose flour1 teaspoon baking flour1 teaspoon salt Equipment Medium-sized mixing bowlMeasuring cup and spoonsA fork Instructions 1. Put 3/4 cup of butter or margarine (that's a stick and a half) into your mixing bowl. 2. There are no instructions for baking from this print, but a quick search for others' experiences with the recipe and recommendations say to roll out cookies 1/4 inch thick, sprinkle with sugar, and bake at 400 degrees. Have you ever made Cookie Monster's cookie dough recipe? (Images: 1.
Loaded Potato Soup Loaded Potato Soup November 2, 2010 by Kate 32 Comments So, I have to kick off this particular post by telling you about one of my new favorite blogs, which is the place I found this fast and fabulous soup. The blog is called Ezra Pound Cake, and the name alone had me at hello. Print Loaded Potato Soup Yield: 4 servings Ingredients 4 (6-ounce) potatoes (I used Yukon Gold) 2 teaspoons olive oil 1/2 cup chopped onion 1 1/4 cups chicken broth 3 tablespoons all-purpose flour 2 cups 1% low-fat milk, divided 1/4 cup reduced-fat sour cream 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 3 bacon slices, halved 1/3 cup shredded cheddar cheese 4 teaspoons thinly sliced green onions Directions 1. 2. 3. 4. 5. 6. 7. Recipe adapted from Ezra Pound Cake Filed Under: bacon, lunch, potato, soup Tagged With: bacon, lunch, soup You may also like The Best, Easiest, Quickest Chicken Noodle Soup Ever Italian Wedding Soup Bacon Lettuce and Tomato Potato Salad Chicken Francese Comments Want a photo beside your name?