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.
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.
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
1/2 cup fruit jam, divided
Preheat the oven to 325o F (165 o
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
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
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
Let the cookies rest on pan for 5 minutes, then
transfer the cookies to a wire rack to cool.
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.
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)
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
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
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.
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.
Lemon Meringue Pie seems to say summer because of Lemon
Meringue’s yellow sunshine color and white cloud meringue. Lemon Meringue is
easy to love.
Here’s a lemon meringue pie recipe which is quick and
easy. Starting with a lemon bar mix
simplifies the recipe and gives it the lemon flavor, while eggs and sugar make
the lemon meringue pie taste rich and fresh.
1 18 – 19.5 oz package Lemon Bar Mix with lemon filling mix and crust
1/3 cup water
3 whole eggs
1/4 cup sugar
1/4 teaspoon cream of tartar
3 egg whites
Preheat the oven to 350°F.
Press complete pouch of crust mix firmly into
bottom and sides of a lightly greased 9-inch pie or tart pan or 8×8-inch square
Bake 8 minutes, until crust is light brown.
In a medium mixing bowl, whisk full pouch lemon
filling mix, water, and eggs together until thoroughly mixed.
Pour over warm crust.
Bake 22-26 additional minutes or until center
does not jiggle when shaken and top begins to brown.
With an electric mixer whip cream of tartar and egg whites on medium until froth appears.
Then, gradually add sugar, about a teaspoon, at
a time while continuing whipping at high speed, until stiff glossy peaks start
to form –be careful not overbeat your meringue.
Spread over the baked pie. Be sure to carefully seal meringue to edge of the
pie crust. If desired, use the back of a spoon to make swirls and peaks in the meringue.
Return new topped pie to the oven
bake the pie an additional 10-15 minutes until
light golden brown.
Remove from oven and cool on a rack, until the
pie reaches room temperature
This recipe has been floating around in our family recipe box for an unknown number of years. This was a friend’s take on the classic relish style bean salad. The nice thing about the recipe it that is is fast and easy to make and uses common ingredients which most of have in our kitchen and pantry. This bean salad works great as a weeknight side dish. Especially, on hot days since no cooking is required.
This recipe is also very flexible and can be easily supplemented with other ingredients:
Canned or fresh corn
Fresh diced cucumber, or zucchini (or other summer squash)
Fresh herbs (in moderation): cilantro, chives or green onions
Bean Salad Ingredients
1 can cut green beans (14.5 oz / 411g)
1 can red kidney beans (15.25 oz / 432g)
1 can wax beans (14.5 oz / 411g)
1 small green pepper (1/2 cup diced)
1 small onion (1/2 cup diced)
1 can garbanzo beans (chickpeas) (15.5 oz / 439g)
3/4 cup sugar or your favorite sweetener equivalent
1 teaspoon of salt (Optional)
1/2 teaspoon of black pepper (Optional)
1/3 cup vinegar
Bean Salad Directions
Open, drain and rinse all canned beans and allow to drip dry a couple of minutes in a strainer.
Wash, clean and dice green pepper into small even pieces
Peel and dice onion into small even pieces
Combine ingredients n a large bowl and mix thoroughly
I usually skip the salt because canned beans are already high in sodium and, therefore, no additional salt is necessary.
I am not much of an onion lover, so, I normally only use half the quantity of onion called for in the recipe. I use only about a 1/4 cup of onion.
This salad can be chilled, covered, in the refrigerator until meal time.
I generally, use apple cider vinegar for the additional and milder flavor, but white vinegar works fine.
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