Corn Bread Dinner Rolls Recipe

What dinner table is and better for being grace graced with some fresh bread. These dinner rolls are tasty and allow your family and guests to help themselves. Additionally, they make an excellent side dish for holiday meals.

Corn Bread Dinner Roll Ingredients

  • 1 cups of milk
  • 2/3 cup yellow cornmeal
  • 1 tablespoon of instant yeast, dissolve in warm water
  • 1/4 cup of canola oil
  • 3 tablespoons of honey
  • 1/2 teaspoon of salt (optional)
  • 3 eggs
  • 4 cups all-purpose flour

Corn Bread Dinner Roll Directions

  • In a saucepan over medium-high heat simmer the milk for 2 minutes.
  • Add the cornmeal and continue cooking and mixing until the mixture is thickened. Remove from heat and let it cool.
  • Once cooled add the mixture into a bowl, add the yeast, the canola oil, and the honey.
  • Mix well to combine everything.
  • Add the salt and 2 eggs. Mix again.
  • Little by little add the flour until a soft dough forms.
  • Knead the dough for 5 minutes.
  • Transfer the dough to a greased bowl and cover.
  • Reserve for about 3 hours so that the dough will double in size.
  • Make 12 little balls and place each roll on a baking sheet cover with parchment paper.
  • Place the rolls in a warm place ( a closed oven with the light on for example )let them rise again for about 1 hour.      
  • Preheat the oven to 375 ˚F. 
  • In a small bowl add 1 egg and mix with a fork.
  • Brush the top of the rolls with egg and sprinkle cornmeal.
  • Place in the oven and bake for 20 minutes.

Prep time :

  • 20 minutes

Cook Time

  • 20 minutes

Waiting Time

  •  4 hours

Serving

  •  This recipe makes about 12 servings

Southern Style Icebox Strawberry Pie

With the hot weather of summer and early fall and icebox pie is always a nice way to put dessert.  When strawberries are in bountiful, this strawberry icebox pie is an easy way to put some fruit on the table, which will be appreciated by all.

Cook’s Note

  • You need to finish with two cups of filling.
  • Making your own whipped cream and pie crust at home is an excellent way to add variety to this pie.
  • However, in a pinch for time or simply for convenience, store-bought whipped cream and pie crust work just fine.
  • This recipe uses a 0.60-ounce package sugar-free strawberry flavored gelatin, which makes it a little firmer.  However, a 0.30-ounce package can be used, and regular sweetened gelatin works equally well.

Icebox Strawberry Pie Filling Ingredients

  • 1 (0.6-ounce) package sugar-free strawberry flavored gelatin
  • 1 (9-inch) pie shell, blind-baked and cooled
  • 1-1/2 cups cold water
  • 2 pints fresh strawberries, hulled and diced
  • 2 tablespoons cornstarch
  • 3 tablespoons sugar (optional)

Icebox Strawberry Pie Filling Directions

  • Blind-bake pie crust and cool.
  • Wash, hull and dice strawberries and set aside.
  • In a small bowl, mix gelatin in 1/2 cups cold water and allow to bloom
  •  In a large saucepan, combine 1 cup water and cornstarch until smooth.
  • Bring mixture to a boil stirring constantly on medium; continue cooking and stirring for 2 minutes or until thickened.
  • Remove mixture from the heat; stir in bloomed gelatin and sugar (if desired) until dissolved.
  • Transfer to a bowl and cool to room temperature, about 30 minutes.
  • Stir in diced strawberries.
  • Pour strawberry pie filling into blind-baked crust and level filling.
  • Put the filled pie in refrigerate and chill for 2 hours or until gelatin has set.
  • Slice pie and garnish each serving with whipped topping and, perhaps, a fresh strawberry half.

Related References

Using a square cake pan for round cake pan recipe

If you have a recipe for a round cake and want to bake it in a square tin, use a square tin which is 2.5 cm (1 in) smaller than the round tin size.

For example, the recipe for a 23 cm (9 in) round cake could also be used to make a 20 cm (8 in) square cake. Halving the quantities given for the 23 cm (9 in) round recipe will make a 12.5 cm (5 in) square cake or doubling the quantities will be sufficient for a 28 cm (11 in) square cake

Sugarless Cream Cheese Vanilla Frosting Recipe

Enjoying cream cheese frosting recipe that is low carb and sugar-free is a good idea. Apart from being tasty, it also is a healthy food choice. It can be perfect for cakes that are made from carrots apart from being the ideal solution for layer cakes, cupcakes, and red velvet cakes. It is silkily, easy and according to health experts, it also can be considered a good ketogenic option. Hence, it would be interesting to understand the ingredients needed for making this recipe. We also will have a look at the instructions that could help in making the same. We are sure it will be a very good sugarless cream cheese vanilla frosting recipe.

Are You New To Low Carb?

If you are not very used to low carb preparations, it is quite possible that you could have some doubts. You might wonder how is it possible to make cream cheese, frosted and that too without using sugar. However, the process is very easy and it is all about replacing sugar with something that has low carb content. There are quite a few alternatives available. You could use either erythritol or stevia blend instead of sugar. There are many who use Sukrin Icing Sugar. Swerve Confectioners is also a popular brand of Sukrin icing sugar.

The preparation time is around 10 minutes and the total time taken should also not be more than 10 minutes. It can accommodate 12 servings and has a total calorie count of 169.

Ingredients Needed

  • 1.1/2 packages or 12 ounces of Cream Cheese (Ensure that the cream cheese is soft and cool).
  • Softened unsalted butter 4 ounces, equivalent to 8 tablespoons or 1 stick.
  • Sukrin icing sugar or Swerve Confectioners – 1/2 cup.
  • Vanilla 2 teaspoons.
  • Stevia drops or stevia glycerite (just for taste)

How To Make It – Instructions

  • To begin with, the cool cream cheese has to be beaten until it becomes smooth. You could use a mixer that is convenient for you. But we feel a hand mixer could be the best option.
  • Next, the sweetener should be added. Beat the sweetener until the texture becomes light. The vanilla should also be thoroughly beaten until it becomes incorporated completely. Ensure that there are no lumps in it.
  • Once this has been done, butter should be added. Beat the butter again and ensure that the entire mixture is whipped together, and it has a light and nice look, touch, and feel. The sweetness can be adjusted by adding powdered sweetener or stevia. You could add as much as you want depending on your specific taste bud.

This completes the process of making a tasty, healthy and nutritious frosting recipe that is sugarless and made from cream cheese, vanilla amongst other ingredients. As mentioned above, apart from being completely free from carbohydrates and artificial sugar, it could be used for making different types of cakes.

It also is not very calorie-rich and could make a good breakfast or evening munching option. The best thing is that the whole thing can be done quite easily and should not take more than ten minutes. If it is kept refrigerated, the frosting should be good enough for a day or two. It is a different matter that children will find it too irresistible and might get over with it within a few minutes.

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Cooking and Baking – Common Substitutes for Ground Ginger

Ginger is a popular spice and a favored ingredient, especially in Indian and Asian cuisine. It is used to add flavor and fragrance to many recipes. For centuries now, ginger has also been used for its medicinal value. Though it is sold in many forms, the most popular types are ground ginger and dried ginger. Ginger is considered a root solution for numerous health conditions. Whether you have a terrible cough and are suffering from digestive distress, ginger can cure many ailments. However, there are certain health conditions which demand a complete ginger ban. In such a case, finding a dried or ground ginger substitute becomes essential.

What Are Some Good Ground Ginger Substitutes?

If you are looking for an emergency substitute for ground ginger, here are a few ground ginger substitutes that work well during cooking and baking.

Allspice

The taste of allspice resembles that of nutmeg, cinnamon, and a variety of other spices. Allspice is a dried unripe berry that has a mildly sweet flavor. It is often used in meat and vegetable recipes as a replacement for ginger. If your recipe required you to add a teaspoon of ground ginger to it, you could replace it with a teaspoon of ground allspice instead.

Pumpkin Pie Spice

Pumpkin Pie Spice is a famous American spice mix. It consists of a blend of ground cinnamon, cloves, nutmeg, ginger, and allspice. It is often used as a seasoning or an ingredient in a variety of recipes, including pumpkin pie. Unfortunately, while pumpkin pie spice can be used to replace ground ginger, it will also give it a slightly different taste and color.

Mace

Mace is a particularly good substitute for ground ginger in baking recipes. Mace is essentially the thin exterior coating on nutmeg. It is warm and aromatic, which is why it is often used as a replacement for ground ginger in a variety of recipes. Replace a teaspoon of ground ginger with a teaspoon of ground mace and the taste will remain more or less the same.

Cooking is easy if you know some simple kitchen hacks. We hope we have been able to teach you some new ones today.

Cooking – Defining Powdered Erythritol

Have you ever heard about powdered erythritol or erythritol and wondered what it is? If so, then here is everything you need to know about it, and why it has become such a popular mention in recent time.

What Is Powdered Erythritol?

Powdered erythritol typically represents a zero-calorie sugar substitute that is used in sweetening just about anything! Usually, it is a distinctly fine powder boasting similar texture qualities to icing sugar and therefore dissolves quite easily. Powdered erythritol is ideal for numerous recipes that requite fine and faster dissolving sugar. Also, it is perfect for ice cream, meringues, icing sugar, and may also be utilized for any recipes like with granulated erythritol.

It is derived from the compound erythritol, which is a naturally derived extract from plants and fruits. It moves around your body undigested. As such, erythritol has no effect on the levels of blood glucose in most individuals and boasts zero net carbohydrates, subsequently making it an ideal sugar alternative for ‘keto’ (low carb) dieters, diabetics, or anyone looking to curb calories. Erythritol is used in various products like gum, candy, beverages, chocolate, jam, bars, and jellies.

This sweetener can also be found in granulated form for cooking and baking at home. The unique qualities of this compound render it an ideal sugar substitute, although there are various advantages and disadvantages before deciding to use in your diet. 

How is it Made?

Powdered erythritol is typically made through the fermentation of plant sugars, often from corn. The sugar is usually mixed with water, after which it is filtered, and finally fermented with a natural culture and subsequently dried. A distinct crystallized substance is the final product-usually either in powder form or in granule form-which tastes and resembles table sugar.

How Is It Used In Cooking And Baking?

Powdered erythritol is used just like table sugar in virtually anything. It has an almost equivalent sweetness of table sugar (about 70 %) hence 100g of sugar = 130g powdered erythritol.

Its granulated form usually remains grainy unless it is dissolved in water. Typically, it is used for cooking and baking, although there are several factors to consider before using it.

When it comes to baking and cooking, you can use a series of simple steps when using this sweetener.

• First, start by choosing your recipe. An excellent option is muffins and quick bread; although powdered erythritol also substitutes effectively in cooked fruit desserts like cobblers and pies. Some other possibilities include cakes, brownies, and cookies. 

• Decide whether you would like to substitute all the erythritol, or subsequently use a combination of the powdered erythritol with other sweeteners. Generally, powdered erythritol mixes with refined and natural sugars, and usually produces a more satisfactory result when it is combined with sugar. 

• Calculate the amount of erythritol to be used: as earlier mentioned, ‘erythritol’ is about 70% as sweet as regular sugar. Use between a quarter to a third more than the amount of sugar you would otherwise use, to taste.

What is it commonly substituted for when cooking or baking? 

Since erythritol generally boasts sweetness level, which is almost equivalent to regular sugar, it is used in baking and cooking. Powdered erythritol can partially substitute sugar or various artificial sweeteners for numerous uses. Nonetheless, some few considerations to remember when using the sweetener include:

• When powdered erythritol is used plain, the sweetener usually produces a cooling effect in the mouth.

• What’s more, despite having the tenderizing effects common with sugar, the results will not be precisely similar. 

Benefits of powdered erythritol

Unlike other ‘sugar alcohols,’ Erythritol functions quite differently when in the body. Its unique qualities offer certain benefits in comparison to using either table sugar or other sweeteners. 

In comparison to other ‘sugar alcohols,’ erythritol features a relatively smaller molecule. A substantial amount of this compound is absorbed into the bloodstream-between 60%-90%-although it is then exerted in your urine. As such, it results in significantly lesser intestinal distress compared to other common sugar alcohols. 

Powdered erythritol might also be much better for your teeth compared to other sweeteners. In fact, a 2016 study as outlined on Caries Research suggested that it might even aid in the prevention of cavities.
Powdered erythritol also provides several other benefits, including:

  • Dissolving fast
  • It is extremely fine 
  • Zero calories
  • No active carbohydrates
  • No aspartame
  • No tooth decay
  • Stomach friendly
  • Ideal for diabetics and ketone diets
  • Has no effect on levels of insulin or blood sugar

Safety: does powdered erythritol have any side effects?

Although powdered erythritol works well for some individuals, it has several drawbacks, side effects, and safety concerns. 

First, while powdered erythritol can aid some individuals in minimizing sugar intake or calorie consumption; it may not offer that much of an effect, with some studies even suggesting that it might not even reduce sugar intake or satiety

Also, while powdered erythritol is considered to lead to fewer gastrointestinal issues for numerous individuals, it might, however, result in some discomfort for various consumers.

Also, powdered erythritol has been proven to cause various side effects like stomachache, headache, digestive upset, diarrhea, and bloating.

Nonetheless, for safety precautions, you must consult your physician before incorporating this sweetener into your diet, especially if you have any medical conditions.

Conclusion

Powdered erythritol is an ideal natural sugar alternative. With about 70% of the sweetness of regular sugar, this sweetener has virtually all the distinct taste, with no guilt whatsoever. In fact, you can finally substitute ordinary sugar in baking and cooking without ruining your recipes! Boasting no sour aftertaste, no tooth decay risk, or any artificial flavors, this unique stomach-friendly sweetener is the ideal sugar substitute

How to make stabilized whipped cream with cream cheese

Whatever you may be serving, a cake, pie sky-high ice cream sundae or pudding, all these deserts have a certain characteristic in common. All the desserts are made better a few dollops of low sugar homemade whipped cream. Or you prefer perhaps an easy trifle or no-bake icebox cake, one ingredient, the whipped cream here holds as a basic preparation ingredient.

Whichever the way, understanding how to prepare a sturdy, good whipped cream needs a lot of skills. It is important to understand all the essentials right from the required ingredients to use in preparing a whip that never deflates and what should be done with the leftovers before you embark on preparing your next dessert.

 Most of us often like pumping up prepared whipped cream together with some amount of cream cheese when we need to pipe out much of whipped topping to cover a cake, or just for mini-tarts or cupcakes. The whipped cream gets some extra flavor and body after adding some tangy of this workhorse. This is among the means we have in place to stabilize whipped cream for great big events where it will sometimes be required to stay in a warm room for a while. Probably you will have the body of a sweeter icing, heavier, but some whipped cream lightness.

The cream cheese is what brings about the stability and stiffness; therefore, there is no need of adding any sugar that will at times make some kind of refreshing change in a topping right for a sweetly filled tart or an intense cake. 

What Are The Ingredients Needed?

Like any other project you need to undertake, having all the required tools to complete it successfully is what to start with for the entire process to run smoothly. This is not different from preparing a stabilized whipped cream with cream cheese. Below are the required ingredients to yield around five cups

  • 2 cups of whipping cream
  • 2 teaspoons vanilla extract
  • Cream cheese 1 8-ounce package that has been softened for about an hour at room temperature
  • Powdered sugar, 4 tablespoons quantity

How To Get Started With The Actual Making

  • Begin your preparations by whipping together the sugar and cream cheese. This will soften the cream cheese and also breaks it a bit to come up with some little globules of the cream cheese in your whipped choice cream.
  • Follow up to add a flavor in your whipped cream, for this case; you can consider either a heavy whipping cream that has more of fat or just your whipping cream. The end results of both will not show any difference but using a heavy whipping cream will make the entire whipping process short.
  • Now it comes in a whip attachment with your stand-type mixer. Begin the process at a medium speed to avoid splashing out as badly as you turn to high speeds gradually. Ensure it doesn’t over whip by watching it keenly once it starts getting fluffy. Your product should look almost dry and get quite stiff. Once at this point, consider stopping there as continuous beating will make it separate into butter and buttermilk.
  • Most people who try to prepare their whipped cream have reported that theirs doesn’t get as stiff as it is required. The reason for this might be that they are not whipping fast and hard as possible. This is actually what you expect to get if you use a hand-held electric mixer. For the whipping cream to be stiff as required, you should do it at least two cups at ago. It sometimes may be harder keeping the whip attachment fully immersed with lesser amounts making the entire whipping process sometimes not such easy.
  • Other people prefer using an ounce per cup of whipping cream of cream cheese. The whipped cream is fully stabilized by the cream cheese and thereby providing it a little flavor and also holding its shape. There are more other people out there that use twice that cream in the preparations, and the results get yet stiffer as required. You can store this in a refrigerator, but it might sometimes get somehow a little soft, so when it is required, you should simply whip it for few minutes again to return to its state.

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