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Hawaiian Sweet Rolls

Published by: Sarah

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⅓ cup milk (warmed to 110° F) 1 tablespoon of active dry yeast (see note*) ½ cup brown sugar, packed ½ cup granulated sugar ¼ cup extra virgin olive oil (or canola oil) ¼ cup (1/2 stick) salted butter, melted and slightly cooled 2 large eggs, room temperature & lightly beaten One 8 oz. can […]

⅓ cup milk (warmed to 110° F)
1 tablespoon of active dry yeast (see note*)
½ cup brown sugar, packed
½ cup granulated sugar
¼ cup extra virgin olive oil (or canola oil)
¼ cup (1/2 stick) salted butter, melted and slightly cooled
2 large eggs, room temperature & lightly beaten
One 8 oz. can crushed pineapple, NOT drained (about ⅔ cup)
4 – 5 cups bread flour
1 teaspoon salt

For the tops:
1 egg
¼ cup water

In the bowl of a stand mixer fitted with the dough hook attachment: Mix together the milk and yeast.
Let it sit for about 10 minutes.
Add the oil, butter, sugars, eggs, and pineapple and mix to combine. Add 4 cups of flour, ½ cup at a time.
Add the salt.
Add enough of the last cup of flour slowly until the dough comes together (you may or may not need all of it).
Your dough should be sticky to the touch, and it should hold for a few seconds on the dough hook.
Knead for about 10 minutes, in the machine.
Oil another bowl & place kneaded dough in it.
Turn to coat.
Cover with a damp cloth and let the rise in a warm place for 1 hour or until doubled.
NOTE: If your oven has a warming drawer, set it to #1 and set the dough to rise in there.
Butter a 9x 13 inch baking dish.
Punch the dough down and divide into twelve equal balls for jumbo rolls or 24 balls for dinner sized rolls.
Place in prepared dish, cover and let rise again until doubled, about 45 minutes

Preheat oven to 350º F.
Beat together the egg and water for the top and brush the tops of the risen rolls with the egg wash.
Bake for about 25 minutes or until the tops are nicely browned. Serve warm with additional butter.

NOTE: If you purchase your yeast in small envelopes, you’ll need more than 1 packet. Each packet contains 2¼ teaspoons. So you’ll need an additional ¾ teaspoon to make the 1 tablespoon. (1 T = 3 tsp.)

Categories: Recipes

7-UP Biscuits

Published by: Sarah

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I got this recipe from one of the members of the Alpha Course Last fall. They are light & fluffy when the dough is not over worked. 2 c. Bisquick or Jiffy Baking Mix ½ c. Sour Cream ½ c. 7-Up or Ginger Ale ¼ c. melted butter Preheat oven to 450°. Cut sour cream […]

I got this recipe from one of the members of the Alpha Course Last fall. They are light & fluffy when the dough is not over worked.

2 c. Bisquick or Jiffy Baking Mix
½ c. Sour Cream
½ c. 7-Up or Ginger Ale
¼ c. melted butter

Preheat oven to 450°.
Cut sour cream into bisquick mix and add 7-Up.
This makes a soft dough.
Sprinkle more bisquick on board and pat dough out.
Cut into 9 biscuits (makes a little more)
Melt butter in 9″ square pan
Place cut biscuits in pan and bake 12 – 15 minutes.

Categories: Recipes

Gorgonzola Garlic Bread

Published by: Sarah

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New years eve, my husband & I had dinner at La Cucina in Hamden MA. The food was PHENOMINAL!!! Here is my recreation of one of the appetizers we had. 1 c. Whole Peeled Garlic Extra Virgin Olive Oil Salt & Pepper ½ loaf French Bread […]

New years eve, my husband & I had dinner at La Cucina in Hamden MA. The food was PHENOMINAL!!! Here is my recreation of one of the appetizers we had.

1 c. Whole Peeled Garlic
Extra Virgin Olive Oil
Salt & Pepper
½ loaf French Bread
Good Gorgonzola Cheese

Preheat oven to 350°.
Place garlic cloves on a piece of tin foil.
Drizzle with oil & season with salt & pepper.
Bake 30-45 minutes or until soft.
Cut the bread in half lengthwise.
Drizzle cut sides of the bread with olive oil.
Place on a baking sheet.
Smoosh the garlic onto the bread using the back of a fork.
Bake 8 minutes.
Remove & crumble the cheese on top of the bread.
Return to the oven & bake another 8 minutes or until cheese is bubbly.

Categories: Recipes

Poppy Seed Bread Ring

Published by: Sarah

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This is an oldie but a goody. Make sure to leave enough of a gap between the biscuits so that the center cooks through the same time the outside does. If your pan is too crowded, plan on having biscuits for supper 😉 2 Cans Pillsbury Refrigerated Buttermilk Biscuits 5 T Butter, melted 1 tsp Poppy Seeds […]

2 Cans Pillsbury Refrigerated Buttermilk Biscuits
5 T Butter, melted
1 tsp Poppy Seeds
1 tsp Dried Minced Onion
½ tsp Dried Minced Garlic
Cooking Spray

Preheat oven to 375°.
Spray a bundt pan with cooking spray.
Set aside.
Combine melted butter, and dried seasonings.
Separate biscuits.
Dip each biscuit in butter mixture and stand on end in bundt pan.
Bake 20 minutes or until center is no longer “gooey.”
If you find the top getting to brown, cover with foil.

Categories: Recipes

Grandpa’s Bonatta

Published by: Sarah

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My Italian hubby loved this bread his grandfather used to make. While he never did write the recipe down, this is what I came up with from his description of the dish. 1 can Refrigerated French Bread Dough 1 Pkg. Fresh Baby Spinach, washed & patted dry 2 T Garlic, minced or put through a […]

My Italian hubby loved this bread his grandfather used to make. While he never did write the recipe down, this is what I came up with from his description of the dish.

1 can Refrigerated French Bread Dough
1 Pkg. Fresh Baby Spinach, washed & patted dry
2 T Garlic, minced or put through a garlic press
1 stick Butter
¼ c. Olive Oil
Salt & Pepper to taste
1/2 tsp. Ground Nutmeg

Preheat oven to 375 degrees.

Unroll dough a flatten somewhat.
Combine spinach & garlic in a mixing bowl.
Add salt & pepper to taste.
Drizzle with olive oil & sprinkle with nutmeg.
Stir to blend.
Place spinach mixture on one half of dough.
Be careful NOT to get oil on the edges of the dough.
Separate butter into tablespoons & place on top of spinach.
Fold over the extra dough and press with fork to seal closed.
Slice two 1/2” slits it top of dough to vent.
Bake 28 minutes or until golden brown.
Let stand 5 minutes.
Cut into 1 1/2” wide strips and serve

Categories: Recipes

Herb Tomato Cheese Bread

Published by: Sarah

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When native tomatoes are in season my best friend & I make this delicious bread. The topping can be made ahead & stored for up to 3 days. We can guarantee, this won’t last long on the table. Sour Cream Topping 1 med. Sweet Onion, chopped 2 T. Butter ¾ c. Sour Cream 1/3 c. Mayonnaise […]

When native tomatoes are in season my best friend & I make this delicious bread. The topping can be made ahead & stored for up to 3 days. We can guarantee, this won’t last long on the table.

Sour Cream Topping
1 med. Sweet Onion, chopped
2 T. Butter
¾ c. Sour Cream
1/3 c. Mayonnaise
(4 oz.) Cheddar Cheese, grated
¾ tsp. Salt
¼ tsp. Fresh Ground Black Pepper
¼ tsp. Dried Oregano
Pinch Fresh Chopped Sage

For the Dough & Filling
2/3 c. Milk
2 c. Baking Mix (such as Bisquick)
3 med. Native Tomatoes, peeled & sliced
½ tsp. Paprika
Sour Cream Topping (above)

Preheat oven to 400°.
Butter the bottom & sides of a 9 X 13 baking dish.
Sauté onion in butter until soft.
Blend with remaining “topping” ingredients & set aside.
Stir milk into baking mix.
Blend until a soft dough forms.
Turn out onto a floured surface & kneed lightly 10 – 12 strokes.
Press dough into the bottom & up the sides of prepared dish (forming a shallow rim).
Arrange tomato slices on dough & top with sour cream topping.
Sprinkle with paprika & bake 20 – 25 minutes.
Let stand 10 minutes before cutting.

NOTE: To easily peel tomatoes, cut an “X” in the bottom, immerse in boiling water for 1 minute. Then set in an ice bath. The skins peel off easily after this process.

Categories: Recipes

Michelle’s Banana Bread

Published by: Sarah

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This flavorful bread makes a great gift or bake sale item (not to mention just good for munching). The recipe is written in, what I call, “method mode” – so please make sure you read the whole thing before beginning to make sure you have all the ingredients. Preheat oven to 350°. Mix together in […]

Preheat oven to 350°.

Mix together in a bowl & set aside:
2 c. Flour
1 tsp Baking Soda
¼ tsp. Salt

Mix together well:
3 – 4 Ripe Mashed Bananas
1 stick Melted Butter
2 Beaten Eggs

Blend in:
1 c. Sugar

Stir in flour mixture until well incorporated.

Combine: **
¾ c. Milk
1 T. (scant) White Vinegar

Immediately add to batter & mix until well blended.
Pour into a 9 x 13 baking dish sprayed with cooking spray.
Bake 1 hour or until a toothpick inserted in center comes out clean.

**NOTE: This combination is a homemade buttermilk. If you have buttermilk, use it instead.

Categories: Recipes

Traditional Bread Stuffing

Published by: Sarah

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I love “Pepperidge Farm” stuffing, but not all the sodium that comes with it. So, I looked at the ingredients & came up with this recipe. I tasted them side by side & could NOT tell the difference! This is also a great make ahead recipe as well as freezer friendly. It is written in, what I call, “easy preparation mode.” Just be […]

Preheat oven to 400 degrees.

In a small bowl combine & set aside:
½ tsp Onion Powder
2 tsp Dried Thyme
1 tsp Dried Rosemary
1 tsp Dried Marjoram
2 tsp Dried Parsley
3 T Dried Minced Onion
2 Dash Celery Salt
½ tsp Salt
1½ tsp Fresh Ground Black Pepper

Chop & set aside:
1½ T Fresh Sage
½ – ¾ c. Flat Leaf Parsley

Cube:
2 loaves Stuffing Bread (or thick sliced bread)

Place bread on a sheet pan & bake until golden brown.
Remove & let cool.
Place in a large mixing bowl.

Melt:
1 stick Butter

Sauté in until softened:
1 Lg. Onion, diced
2 Stalk Celery, diced
2 Clove Garlic, minced

Remove from heat, add fresh herbs & seasonings.
Stir well to combine.
Add to bread cubes & mix well.
Allow to cool before stuffing bird. **
Place extra in a buttered baking dish & bake @ 350 for 30 minutes.

** NOTE: If not stuffing a bird, add a little chicken stock to your stuffing. And, PLEASE, make your own. Just search “stock.” Or, if you must use store bought, use a low sodium brand 🙂

Categories: Recipes

Zucchini Bread with Orange Cream Cheese

Published by: Sarah

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This delicious bread will tempt anyone. It’s easy to make & freezes beautifully. But it may not last that long to make to there 🙂 For the Bread 1½ c. Sugar 3 c. Flour 4½ tsp. Baking Powder 1 tsp. Salt 4 Eggs 2/3 c. Salad Oil 2 c. Zucchini, shredded 2 tsp. Lemon Zest Preheat […]

This delicious bread will tempt anyone. It’s easy to make & freezes beautifully. But it may not last that long to make to there 🙂

For the Bread
1½ c. Sugar
3 c. Flour
4½ tsp. Baking Powder
1 tsp. Salt
4 Eggs
2/3 c. Salad Oil
2 c. Zucchini, shredded
2 tsp. Lemon Zest

Preheat oven to 350°.
Spray two glass 8½” X 4½” loaf pans with non stick cooking spray.
Set aside.
In a bowl, mix together sugar, flour, baking powder & salt.
In a separate bowl, beat together eggs & salad oil .
Mix in zucchini & lemon zest.
Mix flour mixture into egg mixture and incorporate completely.
Divide batter equally between the 2 pans and bake 1 hour or until a knife inserted in the center comes out clean.
Cool 10 minutes & remove from pan.
Serve with “Orange Cream Cheese” below.

For the Cream Cheese
6 oz. Cream Cheese, room temp.
1 T Orange Zest
1 T Orange Juice
1/3 c. Super Fine Sugar**

Beat together all ingredients.

**If you don’t wish to purchase fine sugar, just zap regular sugar in a food processor.

Categories: Recipes

Bread Heels Equals Bread Crumbs or Croutons

Published by: Sarah

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Save your bread heels for fresh bread crumbs or croutons. For the bread crumbs zap & store in the freezer. For croutons, cube and season with olive oil, salt, pepper, fresh chopped garlic & dried thyme. Bake in a single layer at 400 degrees for 20-30 minutes. Stir once during cooking.

Save your bread heels for fresh bread crumbs or croutons. For the bread crumbs zap & store in the freezer.

For croutons, cube and season with olive oil, salt, pepper, fresh chopped garlic & dried thyme. Bake in a single layer at 400 degrees for 20-30 minutes. Stir once during cooking.

Categories: Tips

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"A passion for cooking is what I have...Sharing that passion is what I love to do." -Sarah Vasques, The Home Chef

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Hawaiian Sweet Rolls

7-UP Biscuits

Gorgonzola Garlic Bread

Poppy Seed Bread Ring

Grandpa’s Bonatta

Herb Tomato Cheese Bread

Michelle’s Banana Bread

Traditional Bread Stuffing

Zucchini Bread with Orange Cream Cheese

Bread Heels Equals Bread Crumbs or Croutons

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