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
cups of milk
cup yellow cornmeal
tablespoon of instant yeast, dissolve in warm water
cup of canola oil
tablespoons of honey
teaspoon of salt (optional)
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.
Ranch salad dressing is a popular salad dressing, which has been in the United States since before World War II. While this homemade recipe calls for buttermilk, this recipe can also be made with plain milk or a 50-50 mix of plain yogurt and plain milk.
Makes 2 1/2 cups
About 40, 1 tablespoon or 20, 2 tablespoons servings
Approximate Serving Calories
Ranch Dressing – 1 tablespoon 65 Calories
Ranch Dressing – 2 tablespoons 129 Calories
2 cups buttermilk
2 tablespoons all-purpose flour
2 tablespoons snipped chives
l teaspoon dried parsley flakes
1/2 teaspoon garlic salt
1/2 teaspoon onion salt
1/8 teaspoon of pepper
1/2 cup mayonnaise
Combine buttermilk and flour in a 1 quart mixing bowl
whisk or stir until smooth
Add chives, parsley, garlic salt, onion salt and pepper
Microwave on high until mixture boils and thickens stirring twice; about 4 minutes
Cool to room temperature and stir in mayonnaise
Store in tightly covered container in refrigerator.
The dressing should be safe to eat for at least a week
These jam-filled croissants are a nice addition to the holiday table as finger food treats or a nice weekend breakfast addition. Particularly if you happen to have a few jars of preserves which you’d like to use up. Also, if you happen to have some of those little gifts jars of preserves or more than one jar of preserves open,you can make them a croissant surprise by changing up which preserve flavor is in each croissant, just to make things interesting.
10 minutes preparation
plus 15-18 min baking time
Total: about 28 minutes
½ cup softened butter
2 egg yolks
2 cups flour
½ cup sugar
Your favorite preserve (Jam, fruit butter, conserve,
marmalade, Jelly or compote)
1 tablespoon warm milk
1 and egg, beat together)
First, preheat oven to 350°F, 180°C or gas mark 4.
In a mixing bowl,combine all ingredients (except the egg wash jam and filling) and gently combine until the dough just comes together.
Dust your work surface with flour and your rolling pin
Rolling the dough into a rectangle roughly two to three times as long as it is wide.
Cut into long-tipped triangles with a pizza cutter or sharp knife; cutting in a diagonal pattern from one end to the other.
Put 1½ teaspoons of your chosen filling into the wider end of each triangle
Roll dough triangle from the wide side towards the tip being careful not to let the filling leak out.
Line an ungreased cookie sheet, lined with non-stick parchment paper
Position rolled croissants on top with a gap to allow bread to rise and not touch one another.
Whisk egg and warm milk together and lightly brush each croissant with the egg wash
Put on the middle shelf of the oven and bake for 15-18 minutes, or until golden brown.
Black and white brownie is a chocolate dessert that comes in various form such as cakey or fudgy depending on its density. They include cream cheese, nuts, chocolate chips, and other ingredients. You can spice it up using vanilla for a better delicacy.
Additionally, it is a common lunch box food among the Americans, and you can also find it in most of the popular coffeehouses and restaurants. They are typically served warm with ice cream, and most folks usually accompany it with milk.
Origins Of The Black And White Brownie
Black and white brownie originated from the United States of America at the end of 19th century, and its popularity grew in Canada during the first of 20 the century.
It is associated with being a creation of Bertha Palmer; the owner of Palmer house hotel and a prominent Chicago socialite. She requested for the cake that could be included in lunch boxes.
The fame of black and white brownie grew after she attended world’s Columbian Exposition.The earliest known recipe appeared in service club cookbook,home cookery Boston globe and the 1906 edition of farmer cookbook.
Black And White Brownie Flavors And Characteristics
Black and white brownie come in many flavors depending on what you want. They are characterized by being:
Packed full of chocolate
You can flavor your brownies with:
What makes great brownie for home cooks to make?
Well, when it comes to brownies, its beauty lies in the fact that any recipe used results in a delicious brownie that is why it is suitable for most home cooks. Some prefer a cake like texture, while others prefer the fudgy and more dense texture.
Additionally, the ingredients are readily available, and you do not need professional skills to bake brownies. All you need to do is to understand the flavor that you want and follow the simple procedures given in recipe books .Eventually, you will have your yummy brownie!
Here is a quick recipe to get you started.
Flour – 133 gr (4,6 oz)
Baking powder – 1 tsp
Pinch of salt
Vanilla sugar – 2 tsp
Sugar – 150 gr ( 5 oz)
Eggs – 3 pieces
Milk chocolate -100 gr ( 3,5 oz ) + Butter – 83 gr ( 2,9 oz)
White chocolate – 100 gr ( 3,5 oz ) + Butter – 83 gr ( 2,9 oz)
Melt the chocolate and butter in a microwave and mix until homogeneous. Leave to cool to room temperature.
Egg with sugar and vanilla sugar and salt mix with a mixer until smooth white lush mass.
Add the well-sieved flour with baking powder and stir until smooth
Divide the dough into two equal parts. In one piece put the milk chocolate, in the second part put the white chocolate.
Prepare the mold, I used a shape 24 cm in diameter, covered with baking paper.
In turn, put the dough, first the dark then put the white, then again the dark and so on to the end.
Bake about 25-30 minutes at 180C\350F\4 gas mark
If you serve hot brownies, put a small scoop of ice cream on top. Bon Appetit
Hand pies are usually a great addition to your holiday. It ensures your appetite is alright and keeps you excited about meals. An Empanadas is a good example of a hand pie and is really a delicious treat. You can eat as an appetizer before a major meal especially when you are on holiday. Really, in terms of how you eat them, your options are limitless. When it comes to preparing them yourself, you can get even more creative. Once you get the basics down, you’ll be making empanadas all the time. To make them even healthier, experiment with fish and shellfish options for more nutritious benefits.
The Simplicity Of Empanadas
Making empanadas is quite simple. Basically, you must make the dough, prepare the filling, and decide whether you will fry or bake them.
The Empanada Dough
The type of dough you prepare varies. Some recipes are little more than a basic bread dough recipe, while the more authentic varieties include either lard of butter for a more pastry-like effect. For these latter varieties, you typically need to wait a few hours to let the dough rest before cutting it into circles and preparing the actual empanadas.
The Empanada Filling
The second part in making empanadas requires that you select the fillings and prepare this filling to be wrapped in the dough. Whether using fish, shellfish, or any other type of meat or poultry, you should first cook the chosen filling, adding your selected seasonings as well. Once this is prepared, you might want to add cheese to the mixture as well for extra flavor. With the filling ready, you’ll need to start forming the empanadas.
Forming The Empanada
To make the empanadas you’ll need to form circles with the dough. The larger the circle, the larger the empanada. From there you need to put a few spoonfuls of filling in each circle, then fold the circle in half and seal by either folding the dough or using a fork to press the two edges together. With your oil or oven heated, within 10 to 12 minutes your tasty empanadas will be ready to be enjoyed.
Jelly, Jam, Compote, Fruit Preserves, Or Fruit Butter Empanadas
Although this recipe is easy, you must consider some time before you start, because for them to taste best requires preparation beforehand.
First, a day before, mix the butter and cream cheese until they reach a smooth point
1 (8-ounce) package cream cheese, at room temperature
1 cup (2 sticks) unsalted butter, at room temperature
Add the dry ingredients and neat the dough, but do not over work
3 1/2 cups all-purpose flour
2 tablespoons sugar
1 teaspoon baking powder
Shape the dough mix into small round balls and have them wrap in cling wrap, refrigerate them overnight or for as long as you want to, a week at the most.
Once you are ready to bake the empanadas, take the dough out from the refrigerator and preheat your oven at 375ºF or 190ºC degrees.
Take the dough balls and roll them out until about 1/8″ thick,
Your dough rounds should be twice you desired empanada size,
Put a spoonful of jelly, jam, compote, fruit preserves, or fruit butter in the center of each dough round, fold in half, and press the edges together,
Put the empanadas on an ungreased cookie sheet, lined with non-stick parchment paper, and bake for 20 minutes, until the dough is a medium golden brown,
Immediately after finish baking sprinkle with sugar or cinnamon sugar, let cool, and share them with anyone.
While you can eat this cheesecake anytime, it is most like to appear during the fall and holiday season. A pumpkin cheesecake eats well ‘Naked’ (without toppings), which is my favorite way to enjoy it with a side of coffee. however, many folks like it with a topping.
Vanilla-flavored wafer-style cookie or favorite toasted wafer cookie flavor
Cream cheese – room temperature
1 ½ cup
Pumpkin or winter squash puree
Greek yogurt, plain
Pumpkin pie spice
1 ½ teaspoon
9 x 3 inches
23 x 8 cm
Preheat the oven to 325 F(163 C)
Prepare a greased springform pan. Use baking paper for the base and sides of the pan. Then, lightly butter the inside of the baking paper.
Using a food processor, pulse crush wafers. Add butter and process.
Press the mixture into the base and sides of the baking pan. Shake and tap firmly as you go.
Place the crust in a fridge for 20 minutes to chill while you make the filling.
Combine cheese, yogurt, and sugar in food processor until smooth. Then add pumpkin, eggs, vanilla, pie spice and salt. Continue mixing until combined – do not overwork it.
Pour cheesecake filling into prepared springform pan and bake until firm around the edges, but the center still displays motion when shaken gently. About 1 hour 30 minutes to 1 hour and 45 minutes.
Remove from oven and cool on a rack to room temperature.
Then thin bladed knife (plastic recommend to protect your pan)around the edge to free the cheesecake. Remove springform ring.
Refrigerate until cool and set; about 8 hours.
Use a chef’s knife to slice into 12 servings.
How best to serve the dish?
Serve cool or at room temperature.
Many folks like cheesecake with a topping and there are numerous ways to dress up your pumpkin cheesecake. Perhaps, the easiest way, if you’re pressed for time, would be to use some pie filling as a topper. Something seasonally appropriate, like apple pie filling or something more daring like peach, cherry, or mixed berry.
How to store
Allow to cool off completely, put in a well-sealed container or use a plastic wrap and keep in the refrigerator.
How long can it be stored?
It can be last for three days in the refrigerator.