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Send a Meal Blog

Tuesday, January 22 2019

If you're craving a taste of the Mediterranean, there's no need to pack your bags. Just whip up a crispy flatbread topped with eggplant, cherry tomatoes, and fresh mint. One bite, and your taste buds will take you straight there.

INGREDIENTS
Cornmeal
1 - recipe Food Processor Flatbread Dough or 1 lb. purchased pizza dough
Olive oil
3/4 - cup Baba Ghanoush
1 - cup cherry tomatoes, halved
1/4 - cup chopped toasted hazelnuts*
1/4 - cup chopped fresh mint
Lemon zest
Flaked sea salt


DIRECTIONS
Preheat oven to 450 degrees F. Lightly grease a baking sheet; sprinkle with cornmeal. On a lightly floured surface roll and stretch dough into a 12x8-inch rectangle or oval. Lightly brush olive oil over dough. Transfer dough to baking sheet. Bake 10 minutes.
Spread crust with Baba Ganoush and top with tomatoes. Bake about 10 minutes more or until crust is golden brown and crisp. Top with hazelnuts and mint. Sprinkle with lemon zest and salt to taste.


FROM THE TEST KITCHEN
*TIP
To toast hazelnuts, spread them in a shallow pan. Bake in a 375 degrees oven 5 to 10 minutes or until toasted, shaking the pan once or twice. Rub the warm nuts with a kitchen towel to remove loose skins.

Baba Ganoush
INGREDIENTS
3 - medium eggplants (about 1 lb. each)
1/2 - cup tahini (sesame seed paste)
1/4 - cup fresh Italian parsley leaves
1/4 - cup lemon juice
2 - cloves garlic, peeled
1 - teaspoon kosher salt
1 - tablespoon olive oil
Crushed red pepper (optional)
Toasted baguette slices


DIRECTIONS
 Preheat oven to 425 degrees F. Line a 15x10-inch baking pan with foil. Prick eggplants all over with a fork. Place in the prepared pan. Bake 30 to 40 minutes or until very soft and skin is charred. Let cool until easy to handle.


 Remove and discard skins from eggplant. Place eggplant in a food processor or blender. Add the next five ingredients (through salt). Cover and pulse until nearly smooth, leaving some pieces of eggplant. Season to taste with additional salt. Transfer dip to a serving bowl. Drizzle with olive oil and, if desired, sprinkle with crushed red pepper. Serve with baguette slices.


FROM THE TEST KITCHEN
TO MAKE AHEAD
Transfer dip to an airtight storage container. Cover and chill up to 3 days. Let stand at room temperature before serving.

Posted by: AT 12:05 pm   |  Permalink   |  Email
Monday, May 14 2018

INGREDIENTS
Nonstick cooking spray
1 - cup white whole wheat flour
1/4 - cup yellow cornmeal
1 - 2 - teaspoons finely chopped fresh rosemary
2 - teaspoons lemon zest
1/2 - teaspoon baking soda
1/4 - teaspoon salt
1/2 - cup plain low-fat yogurt
1/4 - cup packed brown sugar
1/4 - cup refrigerated or frozen egg product, thawed
3 - tablespoons olive oil
1/2 - cup powdered sugar
1 - tablespoon lemon juice


DIRECTIONS
Preheat oven to 325 degrees F. Coat a mini (2-inch) doughnut pan with cooking spray. In a bowl combine the next six ingredients (through salt). In another bowl combine the next four ingredients (through oil); whisk until smooth. Add yogurt mixture to flour mixture; stir until well mixed and smooth.


Spoon batter into a large resealable plastic bag. Using scissors, cut off a small corner; squeeze batter into prepared pan, filling each cup about two-thirds full. Smooth tops.


Bake about 8 minutes or until doughnuts are nearly firm when lightly pressed. Cool in pan on a wire rack 3 minutes. Turn doughnuts out of pan onto wire rack; cool completely.


For icing, in a bowl stir together powdered sugar and lemon juice until smooth. Dip cooled doughnuts into icing, allowing excess icing to drip back into bowl. Transfer to a wire rack. Let stand until icing is set.
NUTRITION FACTS (Rosemary and Lemon Cornmeal Donuts)


Per serving: 181 kcal , 5 g fat (1 g sat. fat , 1 g polyunsaturated fat , 4 g monounsaturated fat ), 1 mg chol. , 179 mg sodium , 30 g carb. , 1 g fiber , 16 g sugar , 4 g pro.

Posted by: AT 09:55 am   |  Permalink   |  0 Comments  |  Email
Wednesday, May 09 2018

How do you make gooey banana bread better? Bake it with apple pie spice and fill it with cream cheese! Yep, we'd go bananas for a slice any day.

INGREDIENTS
5 - bananas (unpeeled)
1/2 - 8 ounce package cream cheese, softened
1 1/4 - cups sugar
1 - egg yolk
2 - cups all-purpose flour plus 1 tablespoon
1 - tablespoon milk
1 1/2 - teaspoons baking powder
1 1/2 - teaspoons apple pie spice
1/2 - teaspoon baking soda
1/4 - teaspoon salt
2 - eggs, lightly beaten
1/2 - cup vegetable oil


DIRECTIONS
Preheat oven to 350 degrees F. For roasted bananas, line a 15x10-inch baking pan with foil. Arrange bananas in the pan. Prick unpeeled bananas with a fork at 1-inch intervals. Bake 15 minutes. Cool bananas in baking pan. Using a small sharp knife, split the banana peels. Remove and lightly mash bananas. Measure 1 1/2 cups of the roasted bananas.


Meanwhile, in a medium bowl beat cream cheese and 1/4 cup of the sugar with a mixer on medium until combined. Beat in egg yolk, 1 tablespoon flour, and the milk; set aside. Grease bottom and 1/2 inch up sides of a 9x5-inch loaf pan; set aside. In a large bowl combine remaining 2 cups flour, baking powder, apple pie spice, baking soda, and salt. Make a well in center of flour mixture; set aside.


In a medium bowl stir together the remaining 1 cup sugar, the 2 eggs, and the oil. Stir in roasted bananas. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Spoon half of the batter into prepared pan. Top with cream cheese mixture, using the back of a spoon to spread evenly. Drop remaining batter in spoonfuls over cream cheese layer; spread gently.


Bake 55 to 60 minutes or until a toothpick comes out clean. If needed to prevent overbrowning, cover bread loosely with foil for the last 15 minutes of baking. Cool in pan for 10 minutes. Remove loaf from pan; cool on wire rack. Wrap and refrigerate overnight before slicing.

NUTRITION FACTS (Ribboned Banana Bread)
Per serving: 251 kcal , 10 g fat (2 g sat. fat , 5 g polyunsaturated fat , 2 g monounsaturated fat ), 43 mg chol. , 158 mg sodium , 37 g carb. , 1 g fiber , 21 g sugar , 3 g pro.

Posted by: AT 02:18 am   |  Permalink   |  0 Comments  |  Email
Monday, April 30 2018

This piping hot, flaky easy food can be ready in less than 30 minutes. Store the homemade baking powder in a sealed container for the next time you're in the mood for quick bread

INGREDIENTS
5 - cups sifted unbleached all-purpose flour (measured after sifting)
1 - tablespoon plus 1 1/2 tsp. Scott's Homemade Baking Powder (recipe follows)
1 - tablespoon kosher salt
1/2 - cup plus 2 Tbsp. packed lard or butter, chilled
2 - cups chilled buttermilk
3 - tablespoons unsalted butter, melted


DIRECTIONS
Heat oven to 500 degrees F. In large bowl whisk together flour, homemade baking powder, and kosher salt. Add lard, coating in flour. Working quickly, rub lard between fingertips until roughly half the lard is coarsely blended and half remains in large pieces, about 3/4 inch.


Make a well in center of flour mixture. Add buttermilk all at once. With a large spoon stir mixture quickly, just until it is blended and begins to mass and form a sticky dough. (If dough appears dry, add 1 to 2 tablespoons additional buttermilk.)


Immediately turn dough onto generously floured surface. Using floured hands, knead briskly 8 to 10 times until cohesive ball of dough forms. Gently flatten dough with hands to even thickness. Using floured rolling pin, lightly roll dough to a 3/4-inch thickness.


Using a dinner fork dipped in flour, pierce dough completely through at 1/2-inch intervals. Flour a 2 1/2- or 3-inch biscuit cutter. Stamp out rounds and arrange on heavy baking sheet. Add dough pieces, as-is, to baking sheet.


Place on rack in upper third of oven. Bake 8 to 12 minutes until crusty and golden brown. Remove. Brush with melted butter. Serve hot.
Homemade Baking Powder


INGREDIENTS
1/4 - cup cream of tartar
2 - tablespoons baking soda


DIRECTIONS
 In a small bowl combine cream of tartar and baking soda. Sift together 3 times. Transfer to a clean, tight-sealing jar. Store at room temperature, away from sunlight, for up to 6 weeks.


NUTRITION FACTS (Classic Buttermilk Biscuits)
Per serving: 231 kcal , 12 g fat (3 g sat. fat , 8 mg chol. , 200 mg sodium , 26 g carb. , 2 g fiber , 6 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Thursday, April 12 2018

INGREDIENTS
Nonstick cooking spray
1 - tablespoon yellow cornmeal
4 - cups all-purpose flour
2 1/2 - teaspoons salt
1 1/2 - teaspoons active dry yeast
2 - cups warm water (105 degrees F to 115 degrees F)


DIRECTIONS
Lightly coat a 6-qt. oval slow cooker with cooking spray. Line bottom of cooker with parchment paper; coat with cooking spray and sprinkle with cornmeal.


In a large bowl stir together flour, salt, and yeast. Stir in the warm water until moistened (dough will look shaggy). Transfer dough to prepared cooker. Cover loosely with plastic wrap coated with cooking spray (do not cover cooker). Let rise at room temperature 2 1/2 hours.


Remove plastic wrap. Sprinkle dough lightly with additional flour. Cover cooker; cook on high 2 1/4 to 2 1/2 hours or until a thermometer registers 200 degrees F to 210 degrees F, giving crockery liner a half-turn after 1 1/2 hours if possible. (When removing lid, carefully lift so condensation from lid does not drip onto bread.)


Preheat broiler. Using parchment paper, lift out bread. Peel off paper and place bread on a baking sheet. Broil 4 to 6 inches from heat 2 to 3 minutes or until golden. Transfer to a wire rack; cool.


FROM THE TEST KITCHEN
HERBED ARTISAN BREAD
Prepare as directed, except stir in 1 Tbsp. snipped fresh thyme, oregano, and/or rosemary with the yeast.

Nutrition analysis per serving: 118 calories, 3 g protein, 24 g carbohydrate, 0 g total fat (0 g sat. fat), 0 mg cholesterol, 1 g fiber, 0 g total sugar, 0% Vitamin A, 0% Vitamin C, 365 mg sodium, 1% calcium, 8% iron

OLIVE-GARLIC BREAD
Prepare as directed, except stir in 1/3 cup chopped pitted kalamata and/or green olives and 2 cloves garlic, minced, with the yeast.

Nutrition analysis per serving: 124 calories, 3 g protein, 25 g carbohydrate, 1 g total fat (0 g sat. fat), 0 mg cholesterol, 1 g fiber, 0 g total sugar, 0% Vitamin A, 0% Vitamin C, 430 mg sodium, 0% calcium, 8% iron

CINNAMON-RAISIN BREAD
Prepare as directed, except stir in 3/4 cup raisins and 1 tsp. ground cinnamon with the yeast and increase warm water to 2 1/4 cups.

Nutrition analysis per serving: 138 calories, 4 g protein, 30 g carbohydrate, 0 g total fat (0 g sat. fat), 0 mg cholesterol, 0% Vitamin A, 0% Vitamin C, 366 mg sodium, 1% calcium, 9% iron

NUTRITION FACTS (Rustic Country Bread)
Per serving: 117 kcal , 0 g fat (0 g sat. fat , 0 g polyunsaturated fat , 0 g monounsaturated fat ), 0 mg chol. , 365 mg sodium , 24 g carb. , 1 g fiber , 0 g sugar , 3 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Monday, March 26 2018

It's hardly breakfast without a hearty helping of fluffy eggs. Pair them with chunks of potato, fresh veggies, crispy bacon, and shredded cheese in these outstanding egg casserole meal.

INGREDIENTS
2 - 1 pounds Italian or French baguettes (unsliced) (14x4-inch)
8 - ounces sweet or mild Italian sausage
1 - medium red or yellow sweet pepper, chopped (3/4 cup)
1/2 - cup sliced green onions (4)
10 - eggs, lightly beaten
2/3 - cup whipping cream, half-and-half, or light cream
1/4 - cup snipped fresh basil
1/2 - teaspoon salt
1 1/2 - cups shredded fontina, mozzarella, or provolone cheese (6 ounces)


DIRECTIONS
Preheat oven to 350 degrees F. Line a 15x10x1-inch baking pan with parchment paper. Using a serrated knife, cut a wedge into the top of each loaf cutting to about 1 inch from each long side. Use a spoon or your fingers to carefully remove the inside of each loaf, leaving about 3/4-inch shell. Arrange bread shells on the prepared baking pan.


Remove casings from sausage, if present. In a large skillet crumble and cook sausage with sweet peppers about 8 minutes or until sausage is cooked and peppers are just tender, stirring in the green onions the last minute of cooking. Remove from heat; drain off fat.
In a large bowl combine eggs, whipping cream, basil, and salt. Stir in sausage mixture and 1 cup of the cheese.


Carefully pour egg mixture into bread shells. Sprinkle with the remaining 1/2 cup cheese. Bake, uncovered, for 35 to 40 minutes or until eggs are set (160 degrees F).


Let stand for 5 minutes. Using a serrated knife, carefully cut loaves into slices.


NUTRITION FACTS (Egg Baguette Bakes)
Per serving: 490 kcal , 23 g fat (11 g sat. fat , 2 g polyunsaturated fat , 8 g monounsaturated fat ), 245 mg chol. , 977 mg sodium , 45 g carb. , 0 g fiber , 1 g sugar , 20 g pro.

Posted by: AT 10:55 am   |  Permalink   |  0 Comments  |  Email
Wednesday, January 10 2018

Perfect meal with crisp sourdough bread is just the beginning of this hot ham-and-cheese upgrade. Tart, thinly sliced apples and cranberry sauce make sweet complements to savory Brie and ham.

INGREDIENTS
8 - 1/2 inch slices sourdough bread
2 - ounces low-fat, reduced-sodium sliced cooked ham, cut into bite-size strips
1 1/2 - ounces brie cheese, sliced
2 - medium tart apples, cored and thinly sliced
1/2 -cup whole cranberry sauce
2 - tablespoons olive oil


DIRECTIONS
On four of the bread slices layer ham, cheese, and apples. Spread the remaining four bread slices with cranberry sauce; place on sandwiches, cranberry sides down. Brush outsides of sandwiches with oil.


Preheat a covered indoor grill, panini press, grill pan, or large skillet. Place sandwiches, half at a time if necessary, in grill or panini press. Cover and cook about 6 minutes or until golden brown and cheese is melted. (If using a grill pan or skillet, place sandwiches on grill pan or skillet. Weight sandwiches down with a heavy skillet [add food cans for more weight] and cook for 2 minutes. Turn sandwiches over, weight down, and cook about 2 minutes more or until golden brown and cheese is melted.)


NUTRITION FACTS (Apple, Ham, and Brie Panini)
Per serving: 333 kcal , 11 g fat (3 g sat. fat , 1 g polyunsaturated fat , 6 g monounsaturated fat ), 18 mg chol. , 505 mg sodium , 49 g carb. , 3 g fiber , 16 g sugar , 10 g pro.

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Wednesday, September 13 2017

Sure, this meal starts with cream cheese and smoked salmon, but there are no bagels in sight here. Add fresh lettuce, radishes, and capers, then serve the whole mix on flatbread for a quick and easy lunch, or even a light dinner.

INGREDIENTS

1 - 8 ounce tub cream cheese spread with chive and onion
6 - multigrain flatbread or Greek pita flatbread
3 - cups torn lettuce
8 - ounces hot smoked salmon, broken into pieces
8 - small radishes, thinly sliced
2 - tablespoons capers, rinsed and drained
Ground black pepper


DIRECTIONS

Divide cream cheese evenly among six multigrain flatbread rounds, spreading it on one side of each flatbread. Top with torn lettuce. Add salmon, radishes, and capers to each flatbread; sprinkle with pepper. Fold in half to serve.
Nutrition Facts (Smoked Salmon Flatbread)


Per serving: 284 kcal cal., 16 g fat (9 g sat. fat, 0 g polyunsaturated fat, 1 g monounsatured fat), 45 mg chol., 824 mg sodium, 21 g carb., 9 g fiber, 4 g sugar, 18 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 12:02 pm   |  Permalink   |  0 Comments  |  Email
Thursday, February 09 2017

Mmmm, bacon. You love it for breakfast, so why not try these bacon recipes for appetizers, dinners, and desserts, too? From classic bacon breakfast recipes to bacon-spiked sweets and salads, you'll love these new ways to bring home the bacon.

Ingredients

4 - slices applewood smoked bacon
1 - cup packed brown sugar
1/3 - cup Maple Nut Butter
1/4 - cup whipping cream
1 - tablespoon vanilla
1/4 - teaspoon Chinese five-spice powder or ground allspice
1 - 16 ounce loaf frozen sweet roll dough, thawed
1 - cup chopped pecans
1 - cup golden raisins


Directions
In a large skillet cook bacon over medium heat until crisp. Drain, reserving 2 tablespoons of the drippings in skillet. Drain bacon on paper towels; crumble bacon. Add brown sugar, Maple Nut Butter, and whipping cream to the skillet; stir until melted. Stir in vanilla and spice.
Lightly grease a 10-inch fluted tube pan; set aside. Cut thawed bread dough into 1- to 1-1/2-inch pieces. Arrange one-third of the bread pieces, half of the crumbled bacon, half of the pecans, and half of the raisins in prepared tube pan. Drizzle one-third of the whipping cream mixture evenly over the bread pieces. Top with another one-third of the bread pieces and the remaining bacon, pecans, and raisins. Drizzle with another one-third of the whipping cream mixture. Top with the remaining bread pieces and the remaining whipping cream mixture.
Cover and let rise in a warm place until almost double in size (about 45 minutes).


Meanwhile, preheat oven to 350 degrees F. Bake for 35 to 40 minutes or until bread springs back when lightly touched. Cool in pan on a wire rack for 10 minutes. Invert onto a serving platter; remove pan. Serve warm.


Maple Nut Butter
Ingredients
1 - cup butter, softened
1/2 - cup pecan halves, toasted
1/4 - cup pure maple syrup


Directions
 In a food processor combine butter, pecan halves, and maple syrup. Cover and process until nuts are finely chopped. Store leftover mixture in refrigerator and serve with pancakes, waffles, or French toast. Makes about 1-1/2 cups.
Nutrition Facts (Brown Sugar-Bacon Monkey Bread)


Per serving: 430 kcal cal., 20 g fat (7 g sat. fat, 3 g polyunsaturated fat, 8 g monounsatured fat), 48 mg chol., 170 mg sodium, 60 g carb., 3 g fiber, 37 g sugar, 6 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Friday, October 21 2016

Ingredients

1/2 - cup almond flour
1/4 - teaspoon aluminum-free baking powder
1/8 - teaspoon sea salt
2 - medium ripe bananas*
2 - eggs, lightly beaten
2 - tablespoons unsweetened almond milk
1 - tablespoon coconut oil, melted
1 - teaspoon vanilla
1 - ounce unsweetened chocolate, grated or finely chopped (optional)
1/4 - cup honey (optional)

Directions

In a small bowl stir together flour, baking powder, and salt. In a medium bowl mash bananas with a potato masher until nearly smooth. Stir in eggs, milk, oil, and vanilla. Stir in flour mixture just until combined. If desired, fold in chocolate.

Grease a griddle or heavy skillet with additional coconut oil; heat over medium heat. Pour batter onto hot griddle, using 2 Tbsp. for each pancake. If necessary, spread slightly. Cook 3 to 4 minutes on each side or until golden; turn over when edges are slightly dry. Grease griddle with additional coconut oil as needed.

If desired, top warm pancakes with additional banana and drizzle with honey.

From the Chef Meals Kitchen
*TIP:

Choose bananas that have a few brown spots but are not overripe.

Nutrition Facts (Paleo Banana Pancakes)
Per serving: 231 kcal cal., 16 g fat (7 g sat. fat, 1 g polyunsaturated fat, 1 g monounsatured fat), 93 mg chol., 141 mg sodium, 17 g carb., 3 g fiber, 8 g sugar, 7 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:16 am   |  Permalink   |  0 Comments  |  Email
Saturday, August 27 2016

Seeking a healthy doughnut recipe? Each of these baked doughnuts eliminates the excessive oils of traditional meals of doughnuts so you can enjoy a sweet indulgence that fits your healthy meal plan. You can feel extra proud of your dessert recipe choice because many of the doughnut recipes include nutrient-rich ingredients such as flaxseed, oats, and whole wheat flour.

Ingredients

Nonstick cooking spray
1 - cup white whole wheat flour
1/4 - cup yellow cornmeal
1 - teaspoons finely chopped fresh rosemary
2 - teaspoons lemon zest
1/2 - teaspoon baking soda
1/4 - teaspoon salt
1/2 - cup plain low-fat yogurt
1/4 - cup packed brown sugar
1/4 - cup refrigerated or frozen egg product, thawed
3 - tablespoons olive oil
1/2 - cup powdered sugar
1 - tablespoon lemon juice


Directions
Preheat oven to 325 degrees F. Coat a mini (2-inch) doughnut pan with cooking spray. In a bowl combine the next six ingredients (through salt). In another bowl combine the next four ingredients (through oil); whisk until smooth. Add yogurt mixture to flour mixture; stir until well mixed and smooth.
Spoon batter into a large resealable plastic bag. Using scissors, cut off a small corner; squeeze batter into prepared pan, filling each cup about two-thirds full. Smooth tops.
Bake about 8 minutes or until doughnuts are nearly firm when lightly pressed. Cool in pan on a wire rack 3 minutes. Turn doughnuts out of pan onto wire rack; cool completely.
For icing, in a bowl stir together powdered sugar and lemon juice until smooth. Dip cooled doughnuts into icing, allowing excess icing to drip back into bowl. Transfer to a wire rack. Let stand until icing is set.
Nutrition Facts (Rosemary and Lemon Cornmeal Doughnuts)
Per serving: 181 kcal cal., 5 g fat (1 g sat. fat, 1 g polyunsaturated fat, 4 g monounsatured fat), 1 mg chol., 179 mg sodium, 30 g carb., 1 g fiber, 16 g sugar, 4 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:06 am   |  Permalink   |  0 Comments  |  Email
Monday, July 11 2016

Ingredients

1 1/2
teaspoons coriander seeds
4
peaches, peeled, halved, and pitted or 4 nectarines, halved and pitted
1/2
medium onion, peeled
2
fresh serrano peppers, stemmed and seeded, if desired*
2
fresh Fresno peppers, stemmed and seeded, if desired*
8
roma tomatoes
2
oranges
3
tablespoons fresh lime juice
1/2
teaspoon kosher salt
Directions
Toast coriander seeds in a small dry skillet over medium heat for 2 minutes or until fragrant. Grind in a mortar and pestle or a clean coffee or spice grinder; set aside.
For a charcoal or gas grill, grill the peaches, onion, serrano and Fresno peppers, and 4 of the roma tomatoes on the rack of a covered grill directly over medium-high heat for 2 to 4 minutes or until they have grill marks, turning occasionally. Remove and cool. Chop and place in a medium bowl.
Halve the remaining 4 tomatoes. Coarsely shred the tomatoes using a box grater; discard tomato skin. Add tomato to mixture in bowl.
Finely shred 1 1/2 teaspoons peel from the oranges. Juice the oranges (1/3 cup). Add orange juice, orange peel, lime juice, coriander, and salt to mixture in bowl; toss to combine. Season with additional salt, if desired.
From the Test Kitchen
*

Because hot chile peppers contain volatile oils that can burn your skin and eyes, avoid contact with chiles as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the chile peppers, wash your hands well with soap and water.

Nutrition Facts (Grilled Tomato and Stonefruit Salsa)
Per serving: 25 kcal cal., 0 g fat (0 g sat. fat, 0 g polyunsaturated fat, 0 g monounsatured fat), 0 mg chol., 52 mg sodium, 6 g carb., 1 g fiber, 4 g sugar, 1 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:36 am   |  Permalink   |  0 Comments  |  Email
Wednesday, June 08 2016

Between the spelt flour, antioxidant blueberries, and almonds, this coffee bread is practically health food. Spelt is a high-protein cereal grain with a mellow, nutty flavor. Look for it at health food stores.


Ingredients

2 1/2 - cups all-purpose flour
2 - teaspoons baking powder
1/2 - teaspoon baking soda
1/2 - teaspoon salt
1/2 - teaspoon ground nutmeg or cinnamon
1/2 - cup butter, softened
1 - cup granulated sugar
2 - eggs
1 - 8 ounce carton sour cream
1 3/4 - cups coarsely chopped fresh cranberries
1 - tablespoon finely shredded orange peel
1/4 - cup orange juice or milk
1 - tablespoon finely shredded lemon peel
1/2 - cup packed brown sugar
1/2 - cup coarsely chopped slivered almonds
1 - teaspoon ground cinnamon
3 - tablespoons butter


Directions
Grease and lightly flour a 13x9x2-inch baking pan. In a medium bowl stir together 2 cups of the flour, the baking powder, baking soda, salt, and nutmeg. Set aside.
In a large mixing bowl beat 1/2 cup butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar. Beat until combined, scraping sides of bowl occasionally. Beat in eggs and sour cream until combined. Add flour mixture, beating on low speed just until combined. Stir in 1 cup of the cranberries, the orange peel, orange juice, and lemon peel (batter will be thick). Spread batter in the prepared baking pan. Cover and chill for 2 to 24 hours.
For topping, in a small bowl stir together the remaining 1/2 cup flour, the brown sugar, almonds, and cinnamon. Using a pastry blender, cut in 3 tablespoons butter until mixture resembles coarse crumbs. Cover and refrigerate topping and the remaining 3/4 cup cranberries separately until needed.
Preheat oven to 350 degrees F. About 15 minutes before baking, remove coffee cake, topping, and the remaining cranberries from refrigerator. Sprinkle coffee cake with cranberries; sprinkle with topping.
Bake for 35 minutes. Cover loosely with foil. Bake for 15 to 20 minutes more or until a wooden toothpick inserted near the center comes out clean. Cool on a wire rack for 35 minutes. Serve warm.
From the Test Kitchen
TIP:

Avoid using light sour cream. This coffee cake needs the extra fat to keep it moist.

Nutrition Facts (Overnight Cranberry Coffee Cake)
Per serving: 374 kcal cal., 18 g fat (9 g sat. fat, 1 g polyunsaturated fat, 5 g monounsatured fat), 69 mg chol., 334 mg sodium, 50 g carb., 2 g fiber, 28 g sugar, 5 g pro. Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:03 am   |  Permalink   |  0 Comments  |  Email
Friday, March 04 2016

ingredients
3/4   cup   milk
1    package  active dry yeast
1/4   cup   butter, melted
2    tablespoons   granulated sugar
1      egg, lightly beaten
1/2   teaspoon   salt
3    cups   all-purpose flour
1/4   cup   butter, melted
3/4   cup   granulated sugar
2    teaspoons   ground cinnamon
    Chopped pistaschio nuts (optional)
QUICK GLAZE
1    cup   powdered sugar
1/2   teaspoon   vanilla
1 - 2    tablespoons   milk
directions
In a small saucepan heat the milk until just warm (105 degrees F to 115 degrees F). Pour into a large mixing bowl, then add the yeast. Stir until yeast is dissolved. Let stand 5 minutes or until foamy.
With a mixer, beat 1/4 cup melted butter, 2 tablespoons sugar, egg, and salt into the yeast mixture until combined. Add half the flour, then beat on low for 30 seconds, scraping bowl as needed. Increase speed to medium and beat 3 minutes more. Stir in remaining flour. Shape in a ball (dough will not be smooth). Transfer dough to an oiled bowl. Cover and refrigerate overnight or up to 2 days. (Or, to make right away, cover and set in a warm place to rise for 45 to 60 minutes or until nearly double).
Butter a 9x5x3-inch loaf pan; set aside. Remove dough from the refrigerator. On a lightly floured surface roll dough to 20x12-inch rectangle. Brush dough with 1/4 cup melted butter, then sprinkle with a mixture of 3/4 cup sugar and cinnamon. Cut dough rectangle crosswise in five 12x4-inch strips. Stack strips, then cut six 4x2-inch pieces, leaving stacks intact. Loosely stagger pieces in pan, cut sides up.
Let rise in a warm place for 45 minutes or until nearly double in size. Preheat oven to 350 degrees F. Bake loaf about 30 minutes or until golden brown. Cool in pan on wire rack for 10 minutes. Transfer from pan to serving plate. Drizzle with Quick Glaze, then sprinkle with nuts. Cool 20 minutes more. Pull apart or slice to serve.
QUICK GLAZE
In a small bowl stir together powdered sugar, vanilla, and enough milk to make a glaze of drizzling consistency.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 296, Fat, total (g) 9, chol. (mg) 37, sat. fat (g) 5, carb. (g) 50, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 25, pro. (g) 5, vit. A (IU) 291.54, vit. C (mg) 0, Thiamin (mg) 0.33, Riboflavin (mg) 0.24, Niacin (mg) 2.17, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 76.6, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 180, Potassium (mg) 74, calcium (mg) 30.29, iron (mg) 1.62, Percent Daily Values are based on a 2,000 calorie diet
 

Posted by: AT 02:14 am   |  Permalink   |  0 Comments  |  Email
Tuesday, February 23 2016

ingredients
2    cups   all-purpose flour
2    teaspoons   baking powder
1/2   teaspoon   ground cinnamon
1/2   teaspoon   salt
2      eggs
3/4   cup   light-brown sugar
1/2   cup (1 stick)  unsalted butter, melted
2      large ripe bananas, mashed (1 cup)
1    teaspoon   vanilla extract
1/2   cup   chopped walnuts
3/4   cup   low-fat granola (without raisins), lightly crushed
directions
Heat oven to 350 degrees F. Coat 3, 5-3/4 x 3 x 2-1/8-inch loaf pans with nonstick cooking spray.
In a large bowl, whisk together the flour, baking powder, cinnamon and salt. Make a well in the center of the dry ingredients; set aside. In a medium-size bowl, combine the eggs, light-brown sugar and melted butter. Whisk until smooth. Add mashed banana and vanilla. Pour banana mixture into well in dry ingredients; stir just until moist. Stir in chopped walnuts.
Divide batter evenly among the prepared pans. Sprinkle crushed granola over all pans, dividing evenly.
Bake the loaves at 350 degrees F for 30 to 33 minutes or until set, and golden around the edges. Let the loaves cool in the pan on a wire rack for 5 minutes. Transfer directly to rack; serve warm, if desired.
Note
This batter may also be prepared as 12 standard-size muffins. Reduce baking time to 25 minutes.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 188, Fat, total (g) 8, chol. (mg) 37, sat. fat (g) 4, carb. (g) 26, fiber (g) 1, pro. (g) 3, sodium (mg) 158, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:02 am   |  Permalink   |  0 Comments  |  Email
Monday, February 15 2016

ingredients
1    package  active dry yeast
3    tablespoons   sugar
1/2   cup   warm water (105 degrees F to 115 degrees F)
3 1/2   cups   all-purpose flour
1/2   cup   warm milk or water (105 degrees F to 115 degrees F)
1      egg
1      egg yolk
1/4   teaspoon   salt
3    tablespoons   butter or pareve margarine, cut up and softened
    Cooking oil for deep-frying
1/3   cup   sugar
3/4   cup   chocolate-hazelnut spread
directions
In a small bowl, whisk together yeast, 1 tablespoon of the sugar, and 12 cup warm water until yeast is dissolved. Let stand for 10 minutes.
In a large food processor, combine flour, milk, egg, egg yolk, salt, yeast mixture, and remaining 2 tablespoons sugar. Cover and process until combined. Add butter; cover and process until combined (dough will be sticky).*
Place dough in lightly greased bowl; cover and chill in refrigerator overnight (8 to 12 hours).
On a well-floured surface, roll dough to 12-inch thickness. Using a 2-1/2-inch round cutter, cut dough. Reroll as necessary. Arrange dough rounds on a baking sheet dusted with all-purpose flour. Cover and let rise about 30 minutes or until nearly double in size.
Heat 2 inches of oil in a deep saucepan to 365 degrees F. In a bowl, place 1/3 cup sugar; set aside. Place chocolate-hazelnut spread in a decorating bag fitted with a large round tip; set aside.
Fry doughnuts, three at a time, in deep hot oil about 2 minutes on each side or until golden brown. Remove doughnuts using a slotted spoon; drain on paper towels. While warm, use tongs to dip each doughnut in sugar to coat. Holding each doughnut (use tongs if necessary), use a dowel, chopstick, or prong of an instant-read thermometer to poke a hole in one side of doughnut. Pipe chocolate-hazelnut spread through opening. Repeat on opposite side of doughnut. Serve warm. Makes about 16 doughnuts.
Tip
*TEST KITCHEN TIP:
If you dont have a food processor, in a large mixing bowl, combine flour, milk, egg, egg yolk, salt, yeast mixture, and 2 tablespoons sugar. Beat with an electric mixer until combined. Add butter and beat until combined

NUTRITION INFORMATION

Per Serving: cal. (kcal) 298, Fat, total (g) 17, chol. (mg) 33, sat. fat (g) 3, carb. (g) 33, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 4, fiber (g) 1, sugar (g) 7, pro. (g) 4, vit. A (IU) 97, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 2, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 60, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 72, Potassium (mg) 53, calcium (mg) 20, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:19 am   |  Permalink   |  0 Comments  |  Email
Wednesday, January 27 2016

ingredients
    Dry bread crumbs, for dusting
1 1/2   cups   granulated sugar
3      large eggs
1    stick  unsalted butter, melted
3      limes
1 1/2   cups   all-purpose flour
    Finely grated zest of 3 limes
1/2   pint   raspberries
4      figs, cut into eighths, or additional 1/2 pint raspberries
    Confectioners' sugar, for dusting
directions
Preheat the oven to 350 degrees. Butter a 9-inch springform pan and coat with bread crumbs. In a bowl, using a handheld mixer, beat the granulated sugar and eggs at high speed until fluffy, 2 minutes. Beat in the butter and two-thirds of the zest. At low speed, alternately beat in the flour and lime juice until almost incorporated. Using a rubber spatula, gently fold the batter until smooth.
Scrape the batter into the prepared pan and smooth the surface. Gently press in the raspberries and figs. Bake the cake on the bottom third of the oven for 40 minutes. Transfer to the upper third of the oven and continue baking for 35 minutes longer, until a cake tester inserted in the center comes out clean with a few crumbs attached.
Transfer the cake to a rack to cool. Run a thin knife around the edge and release the springform. Dust the cake with confectioners' sugar. Sprinkle with the remaining lime zest, cut into wedges and serve.

Posted by: AT 02:06 am   |  Permalink   |  0 Comments  |  Email
Friday, January 22 2016

ingredients
2 1/4   cups   all-purpose flour
2    tablespoons   sugar
1    package  active dry yeast
1    teaspoon   vanilla (optional)
1/2   teaspoon   salt
1 3/4   cups   milk
2      eggs
1/3   cup   cooking oil or butter, melted
directions
In a large bowl stir together flour, sugar, yeast, vanilla (if desired), and salt; add milk, eggs, and oil. Beat with an electric mixer until thoroughly combined. Cover batter loosely and chill overnight or up to 24 hours.
Stir batter. Pour about 3/4 cup batter onto grids of a preheated, lightly greased waffle baker. Close lid quickly; do not open until done. Bake according to manufacturers directions. When done, use a fork to lift waffle off grid. Repeat with remaining batter. Serve warm. Discard any remaining batter. Makes about 16 (4-inch) waffles.
Variation
Overnight Cornmeal Waffles:
Prepare as above, except reduce flour to 1-1/2 cups and add 3/4 cup cornmeal.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 133, Fat, total (g) 6, chol. (mg) 29, sat. fat (g) 1, carb. (g) 16, fiber (g) 1, sugar (g) 3, pro. (g) 4, vit. A (IU) 97, vit. C (mg) 1, Thiamin (mg) 0, Riboflavin (mg) 0, Niacin (mg) 1, Pyridoxine (Vit. B6) (mg) 0, Folate (µg) 20, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 94, Potassium (mg) 76, calcium (mg) 40, iron (mg) 1, Starch () 1, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:07 am   |  Permalink   |  0 Comments  |  Email
Thursday, December 24 2015

ingredients
    Nonstick cooking spray
1/2   cup   finely chopped almonds
1/3   cup   all-purpose flour
2    tablespoons   packed brown sugar
2    tablespoons   butter, melted
1 1/4   cups   all-purpose flour
1    cup   spelt flour, whole wheat flour or white whole wheat flour
1/3   cup   toasted wheat germ
1/4   cup   packed brown sugar
1 1/2   teaspoons   baking powder
1    teaspoon   ground cinnamon
1/2   teaspoon   baking soda
1/4   teaspoon   salt
2      eggs, lightly beaten
3/4   cup   applesauce
3/4   cup   buttermilk or sour milk*
2    tablespoons   butter, melted, or vegetable oil
3/4   cup   coarsely shredded or finely chopped, peeled tender-sweet apple (such as, Red Delicious, Fuji or Gala)
directions
Lightly coat sixteen 2 1/2-inch muffin cups with nonstick cooking spray or line with paper bake cups and coat insides of paper cups with cooking spray; set aside.
For streusel topping: In a small bowl, stir together almonds, the 1/3 cup flour, the 2 tablespoons brown sugar and the 2 tablespoons melted butter. Set aside.
For muffins: In a large bowl, stir together the 1 1/4 cups all-purpose flour, the spelt flour, wheat germ, the 1/4 cup brown sugar, baking powder, cinnamon, baking soda and salt. Make a well in the center of the flour mixture; set aside.
In a small bowl, combine eggs, applesauce, buttermilk and the 2 tablespoons melted butter. Add egg mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in apple.
Spoon batter into prepared muffin cups, filling each three-fourths full. Sprinkle each with streusel topping.
Bake in a 400 degrees oven for 20 to 25 minutes or until light brown and a toothpick inserted near the centers comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm.
Tip
*To make 3/4 cup sour milk, place 1 tablespoon lemon juice or vinegar in a glass measuring cup. Add enough milk to make 3/4 cup total liquid; stir. Let stand for 5 minutes before using.

Tip
Cover and refrigerate any leftover muffins. To reheat, place desired amount of muffins in a 350 degrees oven for 10 to 15 minutes or until heated through. Or, place 1 or 2 muffins at a time in a microwave oven and cook on 100% (high) for 20 to 30 seconds or until heated through.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 161, Fat, total (g) 6, chol. (mg) 32, sat. fat (g) 2, carb. (g) 23, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 7, pro. (g) 5, vit. A (IU) 145.77, vit. C (mg) 0.59, Thiamin (mg) 0.16, Riboflavin (mg) 0.17, Niacin (mg) 1.18, Pyridoxine (Vit. B6) (mg) 0.06, Folate (µg) 36.29, Cobalamin (Vit. B12) (µg) 0.12, sodium (mg) 155, Potassium (mg) 135, calcium (mg) 70.68, iron (mg) 1.26, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 09:55 am   |  Permalink   |  0 Comments  |  Email
Saturday, November 21 2015

There's something essential about bread-especially, warm, spread with butter-that most of us are powerless to resist.

ingredients
1 1/2   cups   all-purpose flour
1 1/2   teaspoons   baking powder
1/2   teaspoon   salt
1/4   teaspoon   baking soda
1/4   teaspoon   apple pie spice, ground cinnamon, ground nutmeg or ground cardamom
1/2   cup   packed brown sugar
1    cup   whole bran cereal (not flakes)
1/3   cup   dried cranberries, mixed dried fruit bits or raisins
1/3   cup   chopped pecans or sliced almonds
1/3   cup   packed brown sugar
1/4   cup   all-purpose flour
1/4   teaspoon   apple pie spice, ground cinnamon, ground nutmeg or ground cardamom
directions
Layer in a 1-quart glass jar or a 32-ounce canister or container with a tight-fitting lid the following ingredients, adding each ingredient at a time in this order: the 1-1/2 cups flour, baking powder, salt, soda, 1/4 teaspoon spice, 1/2 cup brown sugar, whole bran cereal, cranberries, and pecans or almonds. Tap jar gently on the counter to settle each layer before adding the next.
For streusel topping, in a small bowl, stir together the 1/3 cup packed brown sugar, the 1/4 cup all-purpose flour, and the 1/4 teaspoon ground spice. Place streusel topping in a small plastic bag; seal with a small twist tie. Place streusel topping in jar. Cover the jar.
Give as a gift (or store the layered jar of muffin ingredients at room temperature up to 1 month) and attach a recipe card with the following instructions:
1. Before using, remove streusel mixture; set aside. Shake remaining ingredients in jar to mix.
2. Line twelve 2-1/2-inch muffin cups with paper bake cups or grease.
3. For muffins: In a large bowl, combine 1 egg, lightly beaten; 1 cup milk; and 1/4 cup vegetable oil. Using a wooden spoon, stir in jar contents until just combined. Spoon batter into cups, filling each two-thirds full.
4. For streusel topping: In a small bowl, cut 2 tablespoons butter into streusel mixture until mixture resembles coarse crumbs. Sprinkle each with streusel mixture.
5. Bake, uncovered, in a 400 degree f oven for 15 to 18 minutes or until a wooden toothpick inserted in center of muffin comes out clean. Cool in muffin cups on a wire rack for 5 minutes. Remove from muffin cups. Serve warm. Makes 12 muffins.
Tip
To reheat muffin:
Place one muffin on a microwave safe plate. Heat, uncovered, on 100 percent (high) for about 15 seconds.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 236, Fat, total (g) 9, chol. (mg) 24, sat. fat (g) 2, carb. (g) 37, Monounsaturated fat (g) 2, Polyunsaturated fat (g) 4, Trans fatty acid (g) 0, fiber (g) 3, sugar (g) 19, pro. (g) 4, vit. A (IU) 194.36, vit. C (mg) 1.18, Thiamin (mg) 0.27, Riboflavin (mg) 0.33, Niacin (mg) 1.97, Pyridoxine (Vit. B6) (mg) 0.68, Folate (µg) 104.83, Cobalamin (Vit. B12) (µg) 1.16, sodium (mg) 198, Potassium (mg) 149, calcium (mg) 80.77, iron (mg) 2.16, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:50 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 22 2015

ingredients
3 1/4 - 3 3/4   cups   all-purpose flour
2    packages  active dry yeast
1    teaspoon   apple pie spice
1/2   cup   sugar
1/2   cup   apple cider
1/4   cup   milk
1/4   cup   butter
1    teaspoon   salt
2      eggs
    Vegetable oil for deep-fat frying
1    recipe  Spiced Glaze (see recipe below)
Spiced Glaze
2    cups   sifted powdered sugar
1/4   teaspoon   apple pie spice
2 - 3    tablespoons   milk

directions
In a large bowl, combine 1-1/2 cups of the flour, the yeast, and apple pie spice; set aside. In a medium saucepan, heat and stir sugar, cider, milk, butter, and salt just until warm (120 degrees F to 130 degrees F) and butter almost melts. Add to flour mixture along with eggs. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface; cover. Let rise in a warm place until double in size (about 1-1/2 hours).
Punch dough down. Turn out onto a lightly floured surface. Divide in half. Cover; let rest for 10 minutes. Line a large baking sheet with waxed paper. Lightly flour waxed paper; set aside.
Roll each dough half to 1/2-inch thickness. Cut with floured 2-1/2-inch doughnut cutter, dipping cutter into flour between cuts. Reroll as necessary. Place on prepared baking sheet. Cover and let rise in a warm place until very light (45 to 60 minutes). Fry doughnuts, 2 or 3 at a time, in deep, hot fat (365 degrees F) about 1 minute on each side or until golden, turning once with a slotted spoon. Drain on paper towels. Repeat with remaining doughnuts and doughnut holes.
Dip tops of cooled doughnuts in the Spice Glaze and let stand until set. Makes 16 to 18 doughnuts plus holes.
Spiced Glaze
In a small bowl, combine powdered sugar and apple pie spice. Stir in enough milk to make a thin icing consistency.

Posted by: AT 02:49 am   |  Permalink   |  0 Comments  |  Email
Wednesday, October 21 2015

This yeast bread recipe, also called a brioche, has a lightly sweet and rich flavor. Braided and shaped, it encircles fruit or a container of spread when served.

ingredients
2 3/4 - 3 1/4   cups   all-purpose flour
1    package  active dry yeast
1/2   cup   butter
1/4   cup   milk
1/4   cup   water
2    tablespoons   sugar
1/2   teaspoon   salt
2      eggs
1    tablespoon   finely shredded orange peel
3/4   cup   golden raisins
    Milk
    Apricot Jam
directions
In large mixing bowl combine 1-1/2 cups flour and yeast; set aside.
In medium saucepan heat butter, the 1/4 cup milk, water, sugar, and salt over medium heat until very warm (120 degrees F to 130 degrees F) and butter is almost melted. Add butter mixture, eggs, and orange peel to flour mixture. Beat on low until combined; beat on high 3 minutes. With wooden spoon stir in raisins and as much remaining flour as you can.
Turn out dough on lightly floured surface. Knead in enough remaining flour for moderately soft dough that is smooth and elastic (3 to 5 minutes). Place in greased bowl; turn to grease surface. Cover; let rise in warm place 1 hour or until nearly doubled in size.
Punch down dough; turn onto work surface. Cover; let rest 5 minutes. Equally divide dough in three; roll each to a 26-inch length. Lay side by side 1 inch apart; braid. Pinch each end of braid together. Transfer to large greased baking sheet. Shape in ring and pinch both ends together. Cover with plastic wrap; let rise 40 minutes, dough will rise slightly.
Meanwhile, preheat oven to 350 degrees F. Lightly brush bread ring with milk. Place a foil ball or oven-safe glass measure or jar in center to preserve shape. Bake 25 to 30 minutes or until golden and bread sounds hollow when tapped. Remove from oven; cool. Place on platter; cut into slices. Serve with apricot jam. Makes 8 to 10 servings.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 343, Fat, total (g) 13, chol. (mg) 84, sat. fat (g) 8, carb. (g) 49, Monounsaturated fat (g) 4, Polyunsaturated fat (g) 1, fiber (g) 2, sugar (g) 13, pro. (g) 4, vit. A (IU) 437.31, vit. C (mg) 1.77, Thiamin (mg) 0.37, Riboflavin (mg) 0.38, Niacin (mg) 2.96, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 108.86, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 252, Potassium (mg) 215, calcium (mg) 40.39, iron (mg) 2.7, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:45 am   |  Permalink   |  0 Comments  |  Email
Sunday, September 13 2015

A miniature peanut butter cup is tucked into each ball of dough that makes up this pull-apart sweet bread recipe.

ingredients
Dough:
    Dough:
3/4   cup   warm water (105 degrees F to 115 degrees F)
2    teaspoons   plus 1/3 cup sugar
2      envelopes active dry yeast
2    tablespoons   butter, at room temperature
1/4   cup   smooth peanut butter
1      egg
3    cups   bread flour
1    teaspoon   salt
Filling:
    Filling:
18      mini chocolatepeanut butter cups
Glaze:
    Glaze:
8      mini chocolatepeanut butter cups
1    tablespoon   milk
directions
Dough:
Mix together warm water and the 2 teaspoons sugar in small bowl to dissolve sugar. Sprinkle with yeast. Let stand until foamy, 5 to 10 minutes.
Mix together butter, peanut butter, egg, 2 cups bread flour, the salt and remaining sugar in large bowl. Add yeast mixture. Beat with mixer on medium speed for 3 minutes or until well combined. Stir in 1 cup flour or more as needed for dough to come together.
Transfer dough to work surface. Knead until smooth and elastic, about 8 minutes, adding more flour as needed to prevent the dough from sticking. Transfer dough to greased bowl, turning to coat. Cover with clean kitchen towel or plastic wrap. Let rise in warm place until doubled in volume, about 1-3/4 hours.
Punch dough down. Let rest for 5 minutes. Gently pat, or roll dough into 9-inch square. With sharp knife or pizza cutter, cut square into 36 equal squares (6 pieces across each side).
Filling:
Unwrap and cut chocolatepeanut butter cups in half. Taking 1 piece of dough, wrap around a peanut-butter cup half. Pinch together, forming ball that covers cup. Repeat with remaining dough and cup halves. Place balls, smooth sides down, in bottom of greased 6-cup Bundt pan or 9-inch round layer-cake pan. Continue lining pan with balls of dough until all pieces are used up and the pan is full.
Place pan in COLD oven. Turn oven on to 375 degrees F. Bake for 30 to 35 minutes or until top is golden and puffed. Immediately remove bread from pan to wire rack to cool.
Glaze:
Meanwhile, melt 8 mini peanut butter cups in small saucepan over very low heat. Stir in milk until smooth. Drizzle over the bread. To serve, either cut into slices or pull the pieces apart.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 137, Fat, total (g) 5, chol. (mg) 12, sat. fat (g) 2, carb. (g) 20, fiber (g) 1, pro. (g) 4, sodium (mg) 130, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 02:05 am   |  Permalink   |  0 Comments  |  Email
Friday, April 24 2015

ingredients
1    tablespoon   olive oil orcanola oil
1    medium  red onion, thinly sliced
2    cloves  garlic, minced
1    12-inch  Italian bread shell, such as Boboli brand
1 1/2   cups   shredded fontina or Swiss cheese (6 ounces)
1/2   9 ounce package  frozen artichoke hearts, thawed and cut up
1/2   cup   pitted kalamata olives, halved or quartered
    Coarse ground black pepper
    Alfredo pasta sauce, warmed (optional)
directions
Preheat oven to 450 degrees F. In a medium skillet heat oil over medium heat. Add onion and garlic to skillet; cook until onion is tender and golden brown, stirring occasionally
Place bread shell on a lightly greased or parchment-lined baking sheet. Bake for 5 minutes. Sprinkle with 1/2 cup of the cheese. Top with artichokes, olives, and onion mixture. Sprinkle with the remaining 1 cup cheese. Sprinkle lightly with pepper.
Bake for 8 to 10 minutes or until heated through and cheese is melted. If desired, serve pizza with warm Alfredo sauce.
Tip
Icons
Vegetarian

NUTRITION INFORMATION

Per Serving: cal. (kcal) 368, Fat, total (g) 18, chol. (mg) 38, sat. fat (g) 6, carb. (g) 38, Monounsaturated fat (g) 4, fiber (g) 2, sugar (g) 2, pro. (g) 16, sodium (mg) 780, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:02 am   |  Permalink   |  0 Comments  |  Email
Thursday, April 23 2015

ingredients
1/2   34 1/2ounce package  frozen cinnamon sweet roll dough or frozen orange sweet roll dough (6 rolls)
1/3   cup   chopped pecans
1/4   cup   butter or margarine, melted
1/2   cup   sugar
1/4   cup   caramel-flavored ice cream topping
1    tablespoon   maple-flavored syrup
   
directions
Place frozen rolls about 2 inches apart on a large greased or parchment-lined baking sheet. (Discard frosting packets or reserve for another use.) Cover rolls with plastic wrap. Refrigerate overnight to let dough thaw and begin to rise.
Preheat oven to 350F. Generously grease twelve 2-1/2-inch muffin cups. Divide pecans evenly among muffin cups; set aside.
Cut each roll into four pieces. Dip each roll piece in melted butter, then roll in sugar. Place two dough pieces into each prepared muffin cup. Drizzle rolls with any remaining melted butter; sprinkle with remaining sugar. In a small bowl stir together ice cream topping and syrup; drizzle over rolls.
Bake in the preheated oven about 20 minutes or until rolls are golden brown. Cool in muffin cups on a wire rack for 1 minute. Invert onto a larger platter. Cool slightly. Serve warm. Makes 12 rolls.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 252, Fat, total (g) 12, chol. (mg) 11, sat. fat (g) 4, carb. (g) 36, Monounsaturated fat (g) 5, Polyunsaturated fat (g) 2, fiber (g) 0, sugar (g) 8, pro. (g) 2, vit. A (IU) 145.77, vit. C (mg) 0, Thiamin (mg) 0.21, Riboflavin (mg) 0.1, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.02, Folate (µg) 20.16, Cobalamin (Vit. B12) (µg) 0, sodium (mg) 373, Potassium (mg) 37, calcium (mg) 20.19, iron (mg) 1.08, Starch () 2, Other Carb () 0.5, Fat () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:31 am   |  Permalink   |  0 Comments  |  Email
Sunday, March 22 2015

ingredients
2 1/4   cups   all-purpose flour
1/2   cup   whole wheat pastry flour
1/4   cup   packed brown sugar*
1    tablespoon   baking powder
1/4   teaspoon   salt
1/3   cup   creamy peanut butter
3    tablespoons   butter
3/4   cup   fat-free milk
1/2   cup   refrigerated or frozen egg product, thawed
1/2   cup   semisweet chocolate pieces
directions
Preheat oven to 400 degrees F. Lightly grease a large baking sheet; set aside. In a large bowl combine flours, brown sugar, baking powder, and salt. Using a pastry blender, cut in peanut butter and butter until mixture resembles coarse crumbs. Make a well in the center of the flour mixture; set aside.
In a small bowl whisk together milk and eggs. Add all at once to flour mixture along with chocolate pieces. Stir until moistened (dough will be sticky).
Turn dough out onto a well-floured surface. Knead gently for 10 to 12 strokes or until dough holds together and is smooth. Divide dough in half. Pat each portion into a 6-inch circle. Cut each circle into eight wedges, dipping knife into flour between cuts if necessary. Place wedges 2 inches apart on prepared baking sheet.
Bake about 12 minutes or until tops are lightly browned. Transfer scones to a wire rack. Serve while warm.
Tip
*Sugar Substitute:
Choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to 1/4 cup brown sugar.

Per Serving with Substitute: Same as above, except 174 cal., 23 g carb. (7 g sugars), 191 mg sodium.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 180, Fat, total (g) 7, chol. (mg) 6, sat. fat (g) 3, carb. (g) 25, Monosaturated fat (g) 2, Polyunsaturated fat (g) 1, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 9, pro. (g) 5, vit. A (IU) 106.84, vit. C (mg) 0.04, Thiamin (mg) 0.17, Riboflavin (mg) 0.15, Niacin (mg) 1.79, Pyridoxine (Vit. B6) (mg) 0.05, Folate (µg) 38.01, Cobalamin (Vit. B12) (µg) 0.09, sodium (mg) 192, Potassium (mg) 104, calcium (mg) 82, iron (mg) 1.27, Starch () 1, Other Carb () 0.5, Fat () 1.5, Carb Choice () 1.5, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 05:28 pm   |  Permalink   |  0 Comments  |  Email
Saturday, March 21 2015

ingredients
    Nonstick cooking spray
1 1/2   cups   all-purpose flour
1/2   cup   whole wheat flour
2    teaspoons   baking powder
1/2   teaspoon   ground ginger
1/4   teaspoon   baking soda
1/4   teaspoon   salt
1    cup   mashed ripe bananas (2 to 3 medium)
1/2   cup   fat-free milk
1/3   cup   packed brown sugar*
1/4   cup   refrigerated or frozen egg product, thawed, or 1 egg, lightly beaten
1/4   cup   canola oil
1/3   cup   finely chopped, stemmed dried mission figs
1    tablespoon   finely chopped crystallized ginger
1    tablespoon   chia seeds or poppy seeds
directions
Preheat oven to 375 degrees F. Coat twelve 2 1/2-inch muffin cups with cooking spray; set aside. In a large bowl stir together flours, baking powder, ground ginger, baking soda, and salt. Make a well in the center of the flour mixture; set aside.
In a medium bowl stir together the mashed bananas, milk, brown sugar, egg, and oil. Add banana mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in figs. Spoon batter evenly into prepared muffin cups, filling about three-fourths full.
In a small bowl combine crystallized ginger and chia seeds. Sprinkle evenly over muffins.
Bake for 18 to 20 minutes or until a toothpick inserted in the centers of muffins comes out clean. Cool muffins in pans on a wire rack for 5 minutes. Remove muffins from pans. Cool slightly and serve while warm.
Tip
*Sugar Substitute:
Choose Splenda Brown Sugar Blend. Follow package directions to use product amount equivalent to 1/3 cup brown sugar.

Per Serving with Substitute: Same as above, except 167 cal., 26 g carb. (7 g sugars), 171 mg sodium.

NUTRITION INFORMATION

Per Serving: cal. (kcal) 177, Fat, total (g) 5, chol. (mg) 0, sat. fat (g) 0, carb. (g) 30, Monosaturated fat (g) 3, Polyunsaturated fat (g) 2, Trans fatty acid (g) 0, fiber (g) 2, sugar (g) 11, pro. (g) 4, vit. A (IU) 41.09, vit. C (mg) 1.21, Thiamin (mg) 0.17, Riboflavin (mg) 0.14, Niacin (mg) 1.43, Pyridoxine (Vit. B6) (mg) 0.1, Folate (µg) 35.61, Cobalamin (Vit. B12) (µg) 0.07, sodium (mg) 173, Potassium (mg) 163, calcium (mg) 85, iron (mg) 1.55, Fruit () 0.5, Starch () 1, Other Carb () 0.5, Fat () 1, Carb Choice () 2, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Sunday, March 15 2015

ingredients
Doughnuts
    Baking spray with flour (such as Bakers Joy)
2    cups   all-purpose flour
1 1/2   cups   sugar
2    teaspoons   baking powder
1    teaspoon   ground cinnamon
1/2   teaspoon   ground nutmeg
1/2   teaspoon   kosher salt
1      extra-large egg, lightly beaten
1 1/4   cups   whole milk
2    tablespoons   unsalted butter, melted
2    teaspoons   pure vanilla extract
Topping
8    tablespoon (1 stick)  unsalted butter
1/2   cup   sugar
1/2   teaspoon   ground cinnamon
directions
Doughnut
Heat oven to 350 degrees . Spray 2 doughnut pans well with baking spray. Into a large bowl, sift together flour, sugar, baking powder, cinnamon, nutmeg and salt. In a small bowl, whisk together egg, milk, melted butter and vanilla. Stir wet mixture into dry ingredients until just combined.
Spoon batter into prepared baking pans, filling each one a little more than three-quarters full. Bake at 350 degrees for 17 minutes, until a toothpick comes out clean. Allow to cool for 5 minutes, then tap doughnuts out onto a sheet pan.
Topping
Melt butter in an 8-inch saute pan. Combine sugar and cinnamon in a small bowl. Dip each doughnut first in butter and then in cinnamon sugar, either on one side or both sides.

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Saturday, January 24 2015

ingredients
1    tablespoon   whipped or regular butter, slightly softened
3    teaspoons   extra-virgin olive oil, divided
1    tablespoon   minced fresh chives, or shallot
1    tablespoon   capers, rinsed and chopped
3    teaspoons   minced fresh marjoram, or oregano, divided
1    teaspoon   freshly grated lemon zest, divided
1    teaspoon   lemon juice
3/4   teaspoon   kosher salt, divided
1/2   teaspoon   freshly ground pepper, divided
1    tablespoon   minced fresh rosemary
2      cloves garlic, (1 minced, 1 peeled and halved)
1    pound   filet mignon, about 1 1/2 inches thick, trimmed and cut into 4 portions
4    slices  whole-grain bread
4    cups   watercress, trimmed and chopped
directions
Preheat grill to high.
Mash butter in a small bowl with the back of a spoon until soft and creamy. Stir in 2 teaspoons oil until combined. Add chives (or shallot), capers, 1 teaspoon marjoram (or oregano), 1/2 teaspoon lemon zest, lemon juice, 1/2 teaspoon salt and 1/4 teaspoon pepper. Cover and place in the freezer to chill.
Combine the remaining 1 teaspoon oil, 2 teaspoons marjoram (or oregano), 1/2 teaspoon lemon zest, 1/4 teaspoon salt and pepper, rosemary and minced garlic in a small bowl. Rub on both sides of steak. Rub both sides of bread with the halved garlic clove; discard the garlic.
Grill the steak 3 to 5 minutes per side for medium-rare. Grill the bread until toasted, 30 seconds to 1 minute per side. Divide watercress among 4 plates. Place 1 toast on each serving of watercress and top with steak. Spread the herb butter on top of the steaks and let rest for 5 minutes before serving.
Tip:
MAKE AHEAD TIP: Prepare herb butter (Step 2), wrap in plastic wrap and freeze for up to 1 month.
NUTRITION INFORMATION

Per Serving: cal. (kcal) 303, Fat, total (g) 14, chol. (mg) 80, sat. fat (g) 5, carb. (g) 15, Monosaturated fat (g) 6, fiber (g) 5, pro. (g) 29, vit. C (mg) 16.53, sodium (mg) 438, Potassium (mg) 462, iron (mg) 3.06, Starch () 1, Lean Meat () 3.5, Fat () 1, Percent Daily Values are based on a 2,000 calorie diet

Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Monday, January 12 2015
ingredients
3/4   cup   milk (not fat-free milk)
1/4   cup   water
1 1/2   tablespoons   sugar
1    package  active dry yeast
2 1/2 - 2 1/3   cups   all-purpose flour
2    tablespoons   butter, softened
1 1/4   teaspoons   fine sea salt or 1 tsp. table salt
3    cups   hot water
1/2   cup   baking soda
1      egg yolk, lightly beaten
    Coarse salt or poppy seeds (optional)
directions
In a small saucepan heat and stir milk, 1/4 cup water, and sugar over low heat until warm (110 degrees F to 115 degrees F). Pour into the large bowl of an electric mixer. Sprinkle with yeast; let stand about 5 minutes or until foamy. Add 2 1/3 cups of the flour, the butter, and 1 1/4 teaspoons salt. Using the hook attachment, beat on low speed for 2 to 3 minutes or until combined, scraping sides of bowl occasionally. Beat on medium-low speed for 8 to 10 minutes or until a soft dough forms. (The dough should pull away from sides of bowl but still be slightly sticky. If it is too sticky, beat in the additional flour.)
Turn dough out onto a clean, dry work surface. Knead a few times, then shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).
Preheat oven to 450 degrees F. Grease a large baking sheet; set aside.
Punch dough down. Turn out onto a clean, dry work surface. Divide dough into eight portions. Roll and stretch each portion into a 30-inch rope. If the dough seems tight and does not want to stretch, cover and let rest about 10 minutes or until it relaxes.
To shape each pretzel, hold one end of a rope in each hand and form a U-shape. Cross the ends over each other twice. Then lift the ends across to the bottom of the U-shape; press to seal.
In a deep dish or pot slightly larger than each pretzel stir together 3 cups hot water and baking soda. Using a slotted spoon, lower pretzels, one at a time, into baking soda mixture for 10 seconds. Remove pretzels and place on paper towels to blot the bottoms dry. Arrange 2 inches apart on the prepared baking sheet.
In a small bowl combine egg yolk and the 1 Tbsp. water. Brush pretzels with egg yolk mixture. If desired, sprinkle with coarse salt. Bake for 10 to 12 minutes or until deep golden brown. Cool slightly on a wire rack; serve warm.
Tip
*Electric Hand Mixer Method
Using an electric hand mixer, beat the dough mixture on low speed just until combined. Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a soft dough, about 10 minutes. The dough should still be slightly sticky. If it is too sticky, knead in the additional flour. Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size, about 1 hour. Proceed as directed in step 3.
 
NUTRITION INFORMATION
 
Per Serving: cal. (kcal) 188, Fat, total (g) 4, chol. (mg) 33, sat. fat (g) 2, carb. (g) 32, Monosaturated fat (g) 1, Polyunsaturated fat (g) 0, Trans fatty acid (g) 0, fiber (g) 1, sugar (g) 4, pro. (g) 5, vit. A (IU) 166.24, vit. C (mg) 0.05, Thiamin (mg) 0.4, Riboflavin (mg) 0.27, Niacin (mg) 2.53, Pyridoxine (Vit. B6) (mg) 0.04, Folate (µg) 91.56, Cobalamin (Vit. B12) (µg) 0.17, sodium (mg) 854, Potassium (mg) 83, calcium (mg) 38, iron (mg) 1.78, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:01 am   |  Permalink   |  0 Comments  |  Email
Thursday, October 23 2014
Tropical Banana Bread Recipe
ingredients
 
  • 2    cups   all-purpose flour
  • 1    teaspoon   baking powder
  • 1/2   teaspoon   baking soda
  • 1/4   teaspoon   salt
  • 1 1/2   teaspoons   ground cinnamon
  • 1/2   cup   butter, softened
  • 3/4   cup   packed brown sugar
  • 2      slightly beaten eggs
  • 1    teaspoon   vanilla
  • 1    cup   mashed ripe banana (about 3 bananas)
  • 1/2   cup   chopped pecans
  • 1    8 ounce package  reduced-fat cream cheese (Neufchatel)
  • 1      egg
  • 1/2   cup   coconut
 
directions
Grease bottom and 1/2 inch up sides of two 7-1/2x3-1/2x2-inch loaf pans; set aside. Combine flour, baking powder, baking soda, salt, and cinnamon; set aside. In a large bowl beat butter with an electric mixer on high speed for 30 seconds. Add 1/2 cup of the brown sugar, the 2 eggs, and vanilla; beat until combined. Add dry mixture and mashed banana alternately to beaten mixture, beating on low speed after each addition until combined. Stir in pecans. In a medium bowl beat cream cheese, remaining egg, and remaining 1/4 cup brown sugar on medium speed until almost smooth. Stir in coconut.
 
 
Pour one-fourth of the banana batter into each loaf pan. Spoon one-fourth of the cream cheese mixture over each loaf. Using a spatula, cut through the batter to marble. Repeat the two layers as above, but do not marble. Bake in a 350 degree F oven about 50 minutes or until a wooden toothpick inserted in center comes out clean. Cool in pans on wire rack for 10 minutes. Remove loaves from pans. Cool completely. Makes 2 loaves (20 slices).
 
 

 
nutrition information
Per Serving: cal. (kcal) 191, Fat, total (g) 11, chol. (mg) 53, sat. fat (g) 5, carb. (g) 21, fiber (g) 1, pro. (g) 4, vit. A (RE) 93, vit. C (mg) 1, sodium (mg) 180, calcium (mg) 30, iron (mg) 1, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 02:49 am   |  Permalink   |  0 Comments  |  Email
Sunday, September 21 2014
Overnight Coffee Cake Recipe
ingredients
 
  • 3    cups   all-purpose flour
  • 1 1/2   teaspoons   baking powder
  • 1 1/2   teaspoons   baking soda
  • 1    teaspoon   salt
  • 1    cup   butter, softened
  • 1 1/4   cups   granulated sugar
  • 3      eggs
  • 1    15 ounce carton  ricotta cheese
  • 3/4   cup   chopped nuts
  • 1/2   cup   packed dark brown sugar
  • 2    tablespoons   toasted wheat germ
  • 1    tablespoon   ground cinnamon
  • 1    teaspoon   ground nutmeg
 
directions
Grease bottom and 1/2 inch up sides of a 13x9x2-inch baking pan; set aside. In a 3-quart bowl combine flour, baking powder, baking soda, and 1 teaspoon salt; set aside. In a 4-quart mixing bowl beat butter on medium speed for 30 seconds. Add granulated sugar; beat until combined. Add eggs, one at a time, beating well after each. Beat in cheese. Beat in as much of the flour mixture as you can. Stir in any remaining flour mixture with a spoon. Spread batter in prepared pan. In a bowl combine nuts, brown sugar, wheat germ, cinnamon, and nutmeg. Sprinkle evenly over batter in pan. Cover and refrigerate up to 24 hours.
 
 
Preheat oven to 350 degree F. Uncover coffee cake and bake for 35 to 40 minutes or until a wooden toothpick inserted near center comes out clean. Cool slightly in pan on a wire rack. Serve warm. Makes 15 servings.
 
 

 
nutrition information
Per Serving: cal. (kcal) 397, Fat, total (g) 22, chol. (mg) 91, sat. fat (g) 10, carb. (g) 43, Monosaturated fat (g) 7, Polyunsaturated fat (g) 4, fiber (g) 1, sugar (g) 24, pro. (g) 8, vit. A (IU) 583.08, vit. C (mg) 0, Thiamin (mg) 0.22, Riboflavin (mg) 0.24, Niacin (mg) 1.58, Pyridoxine (Vit. B6) (mg) 0.08, Folate (µg) 60.48, Cobalamin (Vit. B12) (µg) 0.24, sodium (mg) 438, Potassium (mg) 136, calcium (mg) 100.97, iron (mg) 1.98, Percent Daily Values are based on a 2,000 calorie diet
Posted by: AT 03:57 am   |  Permalink   |  0 Comments  |  Email
Tuesday, April 08 2014
 
Feather Rolls
Recipe from 
Yield: 15 rolls
Prep Time: 30 mins
 
 
 
 
 
ingredients
 
  • 4 1/4 - 4 3/4   cups   all-purpose flour
  • 1    package  active dry yeast
  • 1 1/2   cups   warm water (120 degrees F to 130 degrees F)
  • 1/2   cup   mashed cooked potato
  • 1/3   cup   butter, melted
  • 1/4   cup   sugar
  • 1 1/4   teaspoons   salt
  • 2    tablespoons   butter, melted
 
directions
In a large bowl, combine 2 cups of the flour and the yeast. In a medium mixing bowl, combine the warm water, mashed potato, the 1/3 cup melted butter, the sugar, and salt. Add potato mixture to flour mixture. Beat with an electric mixer on low speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes, scraping sides of bowl occasionally. Using a wooden spoon, stir in as much of the remaining flour as you can.
 
 
Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately soft dough that is smooth and elastic (3 to 5 minutes total). Place dough in a greased bowl, turning once to grease the surface. Cover; chill for at least 2 hours or up to 24 hours.
 
 
Punch down dough. Turn out onto a lightly floured surface. Cover; let rest for 10 minutes. Meanwhile, grease a 13x9x2-inch baking pan. With lightly floured hands, shape dough into 15 rolls. Arrange rolls in prepared pan. Cover; let rise in warm place until nearly double in size (about 40 minutes).
 
 
Preheat oven to 400 degrees F. Bake about 25 minutes or until rolls are golden and sound hollow when lightly tapped. Immediately remove from pan. Invert so tops are up. Brush tops with the 2 tablespoons melted butter. Serve warm.
 
 

 
nutrition information
Per Serving: cal. (kcal) 188, Fat, total (g) 6, chol. (mg) 15, sat. fat (g) 4, carb. (g) 29, fiber (g) 1, pro. (g) 4, sodium (mg) 256, Percent Daily Values are based on a 2,000 calorie diet
Posted by: Send a Meal AT 09:03 am   |  Permalink   |  0 Comments  |  Email
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