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

Thumbprint Cookies

Thumbprint cookies are a nice and decorative way to add color and flavor to any table.  Not only are they tasty and relatively easy to prepare, but I find them a handy way to use up the mini jam and jelly jars, which tend to arrive in the holiday food gift packages.  Using the mini jars of jams and jellies as filling in these cookies will create a variety of colors in each batch and put the mini jars of jams and jellies to immediate use. 

Of course, if you just want to make a batch of the cookies, there is nothing wrong with just using your favorite jam, which is likely setting in your refrigerator.

Thumbprint CookieIngredients      

Cookie Dough

  • 1 1/4 cups all-purpose flour
  • 1 large egg yolk
  • 1 stick unsalted butter, at room temperature
  • 1 teaspoon vanilla extract
  • 1/3 cup unshifted powdered sugar
  • 1/3 cup white sugar
  • 1/4 teaspoon fine salt
  • 1/8 teaspoon almond extract

Cookie Filling

  • 1/2 cup fruit jam, divided

Thumbprint CookieDirections

  • Preheat the oven to 325o F (165 o C).
  • Combine butter and powdered sugar together with a spatula until creamy.
  • Add and combine with a spatula, vanilla extract, almond extract, salt, and egg yolk.
  • Add flour and combine with a spatula until just combined.
  • Using a small scoop, portion dough into 1/2-ounce (I-tablespoon size) balls.
  • Roll balls in a plate of white sugar to coat; roll again between your palms.
  • Place cookie dough balls several inches apart on a silicone-lined baking sheet.
  • Flatten balls slightly with a small plate or smooth spatula.

To Make Jam Promament Cookies

  • For more jam-faced cookies, press your thumb into each cookie to make a wider, shallow, indentation in each cookie.
  • Fill the indentation with jam.
  • Gently Tap baking sheet against the counter to settle the let jam.
  • Bake on the center rack of the oven (about 15 minutes ) until the cookie tops are barely blonde and bottoms are slightly golden.
  • Let the cookies rest on pan for 5 minutes, then transfer the cookies to a wire rack to cool.

Bread Pudding For Two

Bread pudding has been around a very long time.  I have cooks books going back to 1901 with some variation of the recipe.  And no wonder, this is a really simple and tasty dessert for the cooler months of the year and makes a nice holiday side dish or dessert, as well.

Ingredients

  • 1-1/2 cups day-old or toasted white bread cubes (2 slices)
  • 2 eggs (Large or Jumbo)
  • 1 cup whole milk
  • 1/4 cup golden raisins (optional)
  • 1/4 cup sugar
  • 1/4 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 1/2 teaspoon unsalted butter (cut in small cubes)

Directions

  • Divide bread, raisins, and butter between two greased 8 or 10 oz. Ramekins and set aside.
  • In a small mixing bowl, whip together eggs, milk, sugar, cinnamon, and nutmeg.
  • Pour in equal amounts over filling in both ramekins.
  • Bake, uncovered, at 350o F for 40-45 minutes or until a knife inserted in the center comes out clean.
  • Allow bread puddings to cool and serve warm or room temperature.

Making Your Own Pumpkin Pie Spice

Pumpkin pie spice is always a useful thing to have around the house, especially in the fall when pumpkin and winter squash are cheat and abundant.  Or if you are like me and simply like to eat a pumpkin pie or pumpkin custard most any time of the year.  However, I find making your Pumpkin spice is best because you can adjust your spice volume to meet your taste and dietary needs.  Ginger something gives people trouble with heartburn and I find that orange zest gives the spice blend and nice citrus edge which appeals to many.  Here is a basic Pumpkin spice recipe, but feel free to experiment with it to best accommodate your family’s tastes.  

Pumpkin Pie Spice Ingredients

  • 1 teaspoon ground allspice
  • 1 teaspoon ground clove
  • 2 teaspoon ground ginger or ground dehydrated orange zest
  • 2 teaspoon nutmeg
  • 3 Tbsp ground cinnamon

Pumpkin Pie Spice Directions

  • Combine all ingredients in a small mixing bowl whisk together thoroughly.
  • Pour the pumpkin pie spice into an airtight container
  • store the sealed pumpkin pie spice container in a cool dry place.
  • The pumpkin pie spice should be used within 6 months for best results.

Cook’s Note

  • I use my coffee bean grinder to make the ground orange zest, which works fine if you start with either purchased or home make dried orange zest. however, you do want to make sure that all the orange zest is finely ground without large bits, so, it will distru=bute evenly in your recipe.

Lime Yogurt Gelatin Dessert

This I an easy dessert which will actually give your dessert some health benefits. So, who said dessert is bad for you,–not always true.

Lime Yogurt Gelatin Ingredients

Gelatin

  • 1 package unflavored gelatin (1 tablespoon / 0.3 oz)
  • 1 package sugar-free lime gelatin (0.6 oz / 17g)
  • ½ cup (120 ml) cold water  
  • 3 ½ cups boiling water
  • 3/4 cup (180 ml) plain, full-fat or Greek yogurt
  • 3/4 cup (180 ml) heavy cream

Garnish

  • Whipped cream (optional)
  • Slice of Lime per serving (optional)

Lime Yogurt Gelatin Directions

  • Measure, cover, and let the yogurt warm to about room temperature.
  • Bloom your gelatin by putting spreading both packets evenly over the cold water and letting the gelatin soften. I usually do this in the mixing bowl where I intend to dissolve the gelatin with hot water.
  • Heat the remaining water.  To speed up preparation and reduce the supervision required, I usually heat my water in the microwave in a large microwave-safe glass measuring cup.
  • Combine the boiling water with the bloomed gelatin and stir until completely dissolved.
  • Set aside the dissolved gelatin let the gelatin to cool down to warm room temperature; about 30 minutes. Do not refrigerate the gelatin or the gelatin may set; especially, you get distracted by life for a few more minutes than planned.
  • When the gelatin mixture cold to room temperature, whisk in the yogurt until evenly combined.
  • Divide the mixture into serving contains or an appropriately sized serving dish if serving the gelatin family-style.
  • Refrigerate the gelatin until set, about 3 hours or more.
  • When serving, If desired, garnish with whipping cream and a slice of lime.

Serve

  • The gelatin is best served cold.

Servings:

  • Makes 11-12 half-cup servings

Alternatives

  • For richer gelatin replace yogurt with 3/4 cup (180 ml) plain, full-fat or Greek yogurt and 3/4 cup (180 ml) heavy cream, mixed together.
  • You make this work with any flavor gelatin, which your family likes, but you may also want to change the garnish, as well.

Cook’s Notes

  1. We make our own yogurt and the way I make yogurt, the yogurt is nearly as thick as Greek yogurt.
  2. If you want to skip the unflavored gelatin, then reduce the hot water from 3 ½ cups to 2 ¾ cups and you should be fine.  I use the because I want the full batch and the unflavored gelatin also adds a measure of safety, ensuring the gelatin will set and be firm.
  3. It is important to let the dissolved gelatin cool, so don’t run it.  If the gelatin is too heat it will kill the living yogurt culture, which gives this dessert some health benefits.
  4. We always leave plenty of space at the top of the dish to have room for lots of whipped cream.

Recipe – Pumpkin Pie

This pumpkin pie is made using egg whites and evaporated skim milk to reduce the fat and a few calories from this holiday favorite to make the pumpkin pie at little liter.

Pumpkin Pie Ingredients

• 1 (9 inch) prepared, unbaked, pie crust
• 1 16-ounce can pumpkin or cooked mash pumpkin or winter squash
• 2/2 cup sugar
• 1 ½ teaspoon ground cinnamon
• 1/2 teaspoon ground ginger
• 1/8 teaspoon ground clóves or allspice
• 4 egg whites (1/2 cup)
• 1 ¼ cup evaporated skim milk
• 8 tablespoons frozen whipped dessert topping, thawed (optional)

Pumpkin Pie Directions

  • Preheat oven to 375 F.
  • Put the pumpkin, sugar, cinnamon, ginger, and cloves or allspice in a large mixing bowl.
  • Add the egg whites.
  • Beat the mixture with a fork till combined.
  • Stir in the evaporated skim milk.
  • Pour the púmpkin mixture into the pie plate.
  • Cover the edge of pie crust with foil or pie crust shield.
  • Place the filled pie pan on the bottom oven rack on a heated baking stone or cookie sheet.
  • Bake for 25 minutes in a 375 F oven.
  • Remove the foil or pie crust shield.
  • Bake for additional 25 to 30 minutes more or till a table knife inserted near the center comes out clean.
  • Cool on a wire rack.
  • Cover the pie with a cellophane wrap and store the pie in the refrigerator,
  • If desired, cut into serving wedges, serve chilled or at room temperature with whipped topping.

Servings

  • Makes about 8 servings.

STRAWBERRY BLONDE (SHAKE)

Easy Protein Strawberry Blonde (shake)

Here is the 1960 strawberry blonde recipe, which is a quick any easy way to use some fresh strawberries.

Servings

  • Makes 2 servings

Equipment

  • one blender
  • one measuring cup
  • one paring knife

Ingredients

  • 1 cup milk
  • 1 cup fresh strawberries washed, hulled, and diced
  • 1 cup crushed ice
  • 1 tablespoon raspberry, red grape, pomegranate juice cranberry, or red jamaica tea (optional)
  • 1 tablespoon sugar or the equivalent of your favorite sweetener.

Directions

  • wash, hull, and diced fresh ripe strawberries
  • put strawberries in blender container
  • get crushed ice from your refrigerator or other source and add ice to the blender container
  • poor in milk
  • cover blender container
  • pulse blender until desired texture is achieved, normally a few pulses
  • pour into serving glasses and garnish, if desired

Cook’s note

  • If working with frozen strawberries, use 2 cups diced frozen strawberries and skip the crushed ice in a recipe. This will make a little richer, a little colder, and denser.
  • Whole milk works best, but other types work fine, as well
  • For a thick and extra rich drink try half mil and half yogurt (or greek yogurt)

Related References