Pizza Rolls, making pizza not so boring!
Posted by admin in Baked Goods, Beef, Breads, Comfort Food, frugal
I bet I know what you are thinking… but no, it’s not a cinnamon roll. It’s pizza… Oh yes, that is cheese and herbed french bread you see before you, with hidden layers of pepperoni! Now I bet you are thinking, I want that recipe…. okay. If you insist…
2 cups warm water
2 Tbsp instant yeast
1 Tbsp dried herbs of your choice (oregano, basil, rosemary etc or cheat like I do and buy and italian herb blend seasoning )
2 tsp salt (can use garlic salt…)
2 Tbsp shortening or Extra Virgin Olive Oil
6 cups flour
Follow the directions for my french bread recipe throwing the herbs in with the yeast and don’t bake it. (This bread dough smells like heaven when its rising.)
Next you’re going to need about… 2-3 cups of mozzarella and a few handfuls of pepperoni. Divide your dough in half and roll in to one of those fancy rectangles like you would for cinnamon rolls. Put down a layer of pepperoni and then your shredded cheese. The cheese thing is pretty much by preference… roll it form the short side rather than the long. (this is the opposite form what you do with cinnamon rolls) and slice into 6-8 rolls and place them in a 13×9 inch baking dish.
Like that! 
Aren’t they pretty? So you’ll want to repeat with the remaining ingredients and the cover loosely with a kitchen towel to rise. 20 or so minutes. I took the time to preheat my oven cause these babies rose FAST! I mean maybe 10 minutes and they were ready to burst free of my pyrex! Pop in a preheated 350〫F oven for 25-30 minutes.
The kids and Hubs LOVED these! I served with a pizza dipping sauce. Also super easy to make with a can of tomato paste and water (or tomato sauce, we just like ours thicker) and a pizza seasoning and a little garlic salt. (I suggest the Oregon spice company)
Special Cinnamon Rolls
Posted by admin in Baked Goods, Breads, Breakfast, Comfort Food, Desserts, Family Recipes, spur of the moment
2 packages (1/4 ounce each) active dry yeast
1/2 cup warm water (110〫to 115〫F)
8 cups all purpose flour
1 package (3.4 ounces) instant vanilla pudding mix
2 cups warm milk (110〫to 115〫F)
2 eggs, lightly beaten
1/2 cup sugar
1/2 cup vegetable oil (don’t use olive oil!)
2 teaspoons salt
1/4 cup butter, melted
Filling
1 cup packed brown sugar
2 teaspoons ground cinnamon
1 cup raisins
1 cup chopped walnuts
Glaze
1 cup confectioners’ sugar
1 to 2 tablespoons milk
1/4 teaspoon vanilla extract
In a mixing bowl, dissolve yeast in water. Add the next seven ingredients; mix well (do not kneed). Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until double, about 1 hour. Punch dough down. Turn onto a floured surface; divide in half. Roll each half into a 12″x8″ rectangle; brush with butter. Combine filling ingredients; sprinkle over dough. Roll up from long side; pinch seems to seal. Slice into 12 rolls; place cut side down in two greased 13″x9″x2″ baking pans. Cover and let rise until nearly double, 45 minutes. Bake at 350〫F for 25-30 minutes or until golden brown. Combine glaze ingredients; drizzle over rolls. Cool in pans over wire racks, Yeild: 2 dozen.
Blueberry Bagels
Posted by admin in Baked Goods, Comfort Food, frugal
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I used a recipe from “Tammy’s Recipes” Blog and we loved it!! Only change I made was adding half a bag of thawed frozen blueberries.
2 tablespoons dry yeast
3 tablespoons sugar
1 tablespoon salt
4 1/4 cups bread flour
8 cups of water, for boiling
1 egg white, lightly beaten
1 tablespoon water
Additionally, you can add one of the following (or be creative and come up with your own delicious addition to the recipe!):
cinnamon and/or raisins
poppy seeds
onions or garlic
sesame seeds
1. In a small bowl, mix yeast, sugar and warm water together and let stand 3 minutes.
2. Mix 2 cups of flour with the salt in a large bowl; then add the yeast mixture. Stir until combined and slowly mix in the rest of the flour.
3. Knead dough on a floured surface for 5 minutes, adding additional flour if necessary. Dough should be fairly smooth and somewhat firm. Place dough in a greased bowl, cover and let rise until double.
4. Punch dough down (if making cinnamon raisin bagels, add the cinnamon and raisins now — knead just enough to swirl the cinnamon through the dough). Divide and shape into 12 balls. (For larger bagels, make only 8 balls.) Allow to rest for 5 minutes.
5. Bring 2 quarts of water to boil. Make a hole in each ball of dough and pull open about 2 inches, making a bagel shape. Place the shaped dough onto a cookie sheet and cover for 10 minutes.
6. Preheat oven to 350 degrees. Drop 2 or 3 bagels at a time into the boiling water for about 45 seconds, turning each once.
7. Drain cooked bagels on a wire rack. Mix egg white and water; brush tops with egg white mixture and top with optional toppings, if using. Place bagels on greased baking sheets.
8. Bake at 350 degrees for 35 minutes, turning once half-way through baking. (If making plain bagels, you can flip the bagels; otherwise, just rotate.) Bagels will be lightly browned and shiny.
Home-made French Bread
Posted by admin in Baked Goods, Breads, Comfort Food, Family Recipes, frugal
French Bread (Betty Crocker picture cookbook 1950) printable
1 c luke warm water
1 1/2 tsp salt
1 cake compressed yeast (I believe a cake of yeast was the equivalent of a packet of dry yeast, so that’s what I used.)
1 tbsp soft shortening
3 1/2 to 3 3/4 cups sifted flour
When dough is ready for shaping, after second rising, follow directions.
roll into 15×10 oblong. Roll up tightly toward you…. beginning with wide side. Seal edge by pinching together.
with a hand on each end, roll gently back and forth to lengthen loaf and taper ends. Place it diagonally on lightly greased corn meal sprinkled baking sheet.
make 1/4″ slashes in dough at 2″ intervals, or 1 slash lengthwise. Brush top with cold water. Let stand uncovered about 1 1/2 hr. Brush again, and bake.
Bake 10 minutes in hot oven (425 F). Remove from oven and brush again. Reduce temperature to 375 F and bake 10 minutes more. Remove from oven and brush again. Sprinkle with sesame or poppy seeds. Continue baking 15 to 20 minutes until golden brown.
Notes: This is a heavy dough so requires maximum rising time.
For more glaze, less crustiness, use egg white wash. (1 egg white slightly beaten with 1 tsp water
Now tips from me
when you grease your bowl use solid shortening. I keeps the dough from drying out without making it to greasy to handle
when dough is rising boil a kettle of water, put a 9×9 baking pan in the bottom of the oven and fill half full with boiled water. The steam from the water will warm the oven, helping the dough rise, as well as keeping the dough from drying out.
also instead of all that taking the bread out of the oven to brush with cold water, fill a spray bottle with cold water, open the oven door and spritz the bread. As well as keeping the pan of water in the oven while the bread bakes.
This recipe turned out soooooooooooo yummy!!!! The whole family loved it!!!