It's teatime y'all and this is the perfect springtime recipe.  We don't make lemon curd in the South, but I do have a recipe for faux lemon curd made with cream cheese with lemon zest added to it.   It's a good dupe and really easy to make.  Heaven forbid making real clotted cream, the process is beyond hideous, it takes forever, so this is a good work around. But,  if you want to buy clotted cream, they sell it on Amazon 😏

Hello, my name is Jan and I'm a breadaholic, so of course I think everybody should be able to make a perfect loaf of bread with a minimal amount of effort.  My dream job is to work in a bread factory, and no, I'm not kidding, I would work there for free, okay, maybe not for free, but maybe minimum wage with benefits and with access to all the warm bread I want to eat  I would even bring my own butter, just to be in that environment and smell that bubbling, breathing yeast.  I know, I know, it's a dream, but I have many times driven by Lewis Bread Company when they were baking bread in the factory and pulled over just to sit there with my windows rolled down, looking like a complete dork, inhaling that wonderful smell. See what I mean, I really am a breadaholic.

 

Oh so easy for the holidays.  Just precook the bacon a bit, roll in the cinnamon rolls and bake for 12 minutes.  

Just had to share ~ Jan

How easy is this.  Just put the cinnamon rolls in a waffle iron, then spread with the frosting that comes in the can when they’re finished.  A little maple syrup on top, maybe some fresh strawberries or blueberries, and you’ve got a great breakfast with no work!

Watch them closely, they can burn quickly once they’ve cooked!

 

Who wouldn’t enjoy a collection of great kopy-kat Olive Garden Recipes.  Six Sisters Stuff has published all of the above.  You can grab their recipes here...

Recipes courtesy of Six Sisters’ Stuff

I've lived the low carb lifestyle since May of this year, May 23rd, 9:30 am to be exact, only veering away  for a few meals, mostly pizza. and never eating sugar.  And how's it working out for me? Oh, I did gangbusters at first, dropped eighteen pounds, then stalled, and have gained and lost the same pound since the beginning of September.

I keep telling myself that it's a lifestyle, but we all know I've lost and gained back a badzillion pounds over the years and have little hope for anything long term.  But that's not the point of this post to talk about my success or lack there of with what I put in my mouth, I merely wanted to some recipes because they're really good.

oa know, it's not all that bad.  I'm sitting here sipping a cup of that wonderful Trader Joe's Ruby Red Chai tea, liberally laced with cream. It's a perfect treat on a cool fall day.

And dinner tonight?  Sausage pumpkin soup, such a good recipe,  (I'm trying it tonight with Italian sausage) you really don't taste pumpkin at all, it just thickens it and gives it depth and richness.  Also Cheddar Bay Biscuits (leaving out the Old Bay Seasoning, I'm not a fan), they're almost a dead ringer when they're warm for Red Lobster's Biscuits, except made with almond flour.

And dessert?  Warm, Brownie in a mug with a scoop of Breyers Carb Smart Ice Cream.  It's pretty awesome, too.

I know, I know, you're saying to yourself, "no wonder she hasn't lost weight."  But this shouldn't affect any weight loss, it's the way you eat on low carb, it's normal to stall for a month or two, and at least I'm not gaining.

So, do you want a look at the recipes?  Just click on the following pictures.  I've made all of these, they're  "tried 'n true."  It's what I do, I cook, every.single.day and I'm always trying something different.   If anybody is interested in low carb links and more recipes, just email me.  ~ Jan

 

Soup Tweaks:  Simmer the soup uncovered so that it reduces and thickens.  Warm the cream in the microwave for 1 minute before you add it to the soup.  Cream curdles easily if you pour cold cream into hot soup, heating it prevents that.  I don't add the half cup of water at the end with the cream, I just stir in the half cup of cream and simmer it for a minute until it all blends.  If you add water, then you have to reduce it again.  Too much trouble.  I also added diced red pepper to this.  I prefer the Italian sausage to regular sausage, it gives it a really good flavor.

 

 

 

Soup Tweaks:  Simmer the soup uncovered so that it reduces and thickens.  Warm the cream in the microwave for 1 minute before you add it to the soup.  Cream curdles easily if you pour cold cream into hot soup, heating it prevents that.  I don't add the half cup of water at the end with the cream, I just stir in the half cup of cream and simmer it for a minute until it all blends.  If you add water, then you have to reduce it again.  Too much trouble.  I also added diced red pepper to this.  I prefer the Italian sausage to regular sausage, it gives it a really good flavor.

This is the easiest, most amazing bread, anybody can make this.  The crust is so crisp, because you bake it in cast iron or a Le Creuset dutch oven.  I’ve tried for years to get a crackle crust at home, putting bowls of water in the oven to steam, throwing ice cubes on the oven floor, but I’ve never had results like this.  The only difference I make in the original recipe is that I use an entire package of rapid rise yeast, and I add 3 TABLESPOONS of sugar, because our family likes a sweet bread.  I always use warmer water from the tap, not room temperature or cold water.

This picture is my bread after it came out of the oven.  Doesn’t it look amazing?  It was just fantastic!

3 cups unbleached all purpose flour
1 3/4 teaspoons salt
1/2 teaspoon yeast – I just use a whole package of Rapid Rise Yeast
1 1/2 cups water
*I add 3 Tablespoons of sugar

In a large mixing bowl, whisk together flour, salt and yeast.  Add water and mix until a shaggy mixture forms.  Cover bowl with plastic wrap and set aside for 12 - 18 hours.  Overnight works great.  Heat oven to 450 degrees.  When the oven has reached 450 degrees place a cast iron pot with a lid in the oven and heat the pot for 30 minutes.  Meanwhile, pour dough onto a heavily floured surface and shape into a ball.  Cover with plastic wrap and let set while the pot is heating.  Remove hot pot from the oven and drop in the dough.  Cover and return to oven for 30 minutes.  After 30 minutes remove the lid and bake an additional 15 minutes.  Remove bread from oven and place on a cooling rack to cool.

Note:  There are two ways people shape the dough and let it rest.  Some recipes tell you to shape your dough, cover it and leave it for 2 hours before you bake it.  The recipe above jus has you let it rest and rise for 30 minutes – I couldn’t tell any difference in letting it rise for 2 hours, both ways gave great results.

I’m including two videos, the original video, and the second, upated one, that makes bread in just a few hours.  He bakes his at 500 degrees, I wouldn’t do that, as I  think his crust looks a little too brown.  I bake mine at 450 in my le creuset dutch oven with the lid on for 30 minutes, take it off and bake it an additional 15 minutes and it comes out perfectly.  Don’t oil your pan, this bread does NOT stick.

And now for his updated video that lets you bake bread the same day.

  Carlene gave me this recipe, she thinks it tastes like Juicy Fruit Gum.  I made it this weekend, it’s a winner,  ladies.  You won’t believe how moist this bread is, and there is only 4 tablespoons of butter in it!  It’s going into the Tried ‘n True Hall of fame it’s so good.  If you can let it sit for a couple of days, it gets so moist it’s soggy.  Oh, is this a yummy summer dessert bread!  Both of us tweaked the recipe, of course, changes follow the recipe… ~ jan

adapted by Our Best Bites from Cooking Light and further adapted by Jan and Carlene

2 C flour
3/4 tsp baking soda
1/2 tsp salt
1 C sugar
1/4 C (4 Tbs) real butter, softened
2 large eggs
1 1/2 C mashed ripe bananas (about 4 large bananas)
1/4 C sour cream or plain yogurt
3 Tbs apple juice or milk*
1 tsp vanilla extract
1/2 C coconut

Topping: 2 Tbs additional coconut

Glaze: 1/2 C powdered sugar whisked with 1 1/2 Tbs fresh lime juice
*as in: don't go buy apple juice just for this recipe.  If you don't already have some, just use milk!

Preheat oven to 350 degrees.

Whisk flour, baking soda, and salt together and set aside.
In a large mixing bowl, beat butter and sugar until blended.  Add eggs and beat to combine.  Add banana, sour cream or yogurt, apple juice (or milk), and vanilla.  Beat until blended.

Add flour mixture and beat at a low speed until just combined.  Stir in 1/2 C coconut.
Pour batter into a 9x5" loaf pan that has been sprayed with non-stick spray.  Sprinkle additional 2 Tbs coconut on top. 

Bake in the oven for about 1 hour or until a knife or skewer inserted in center comes out clean. Note: Check bread after about 40 minutes.  If the top has browned and the coconut pieces are looking toasty, cover top of bread lightly with a piece of foil.  Continue baking until done.

When done, remove pan from oven.  Let cool on a cooling rack for about 10 minutes and then carefully remove from pan.  Whisk powdered sugar and lime juice together for the glaze and then drizzle over top.    Cool for another 15 minutes before slicing.
Carlene’s tweaks:  If you use a glass pan, add 10-15 miutes to baking time.  She also used greek style pineapple yogurt instead of the sour cream or plain yogurt, and she added coconut flavoring extract and vanilla.  She also used 3 tablespoons of coconut milk and 1 tablespoon of fat free half and half.  She added lost of lime zest along with the juice in the icing….
Jan’s tweaks:  I baked this in an insulated metal pan, and it took quite a bit longer than an hour to bake.  I still underbaked a bit, I like my breads that way.  I tented the bread with foil with holes poked in it after an hour, as the coconut on top was starting to get golden and I didn’t want it to burn.  I used light sour cream instead of the pineapple or greek yogurt.  I used 3 heaping Tablespoons of Thai unsweetened coconut milk (in the Asian section of the supermarket, this is really thick like condensed milk. Make sure you buy the unsweetened, and I used the full fat, not the light version).  Oh, and the most important change, I added a small can of crushed pineapple to the batter, well drained and blotted with paper towel.  I love anything banana/pineapple, and this was a great addition to the original recipe.
I used RealLime concentrate in the glaze.  Omg, I bet Carlene is rolling her eyes, ;o).  It worked great, though…  Fresh lime and zest would have been better I’m sure, but I used all my limes in the ginger beer and didn’t want to go back to the store.
My bananas were extremely ripe.  So ripe that they were black on the outside, but it helped give this such a moist texture, I think.

Ingredients:

3/4 cup whole milk Tablespoon plus 1/2 teaspoon active dry yeast

1/2 cup granulated sugar

1 stick unsalted butter (6 Tablespoons softened, 2 Tablespoons melted)

2 large eggs

4 cups flour, plus more for dusting

1 teaspoon Kosher salt

1 cup light brown sugar

2 teaspoons cinnamon

1 cup pecan halves

Glaze:

1/2 cup packed dark brown sugar

6 Tablespoons unsalted butter

3 Tablespoons Scotch whiskey

2 1/2 teaspoons condensed milk

2 Tablespoons water

2 Tablespoons creme fraiche

1 1/2 teaspoons corn syrup

1/4 teaspoon salt

1/8 teaspoon vanilla extract

1/8 teaspoon baking powder

***

Directions:

1. Make the dough: In a glass measuring cup, heat the milk in a microwave until warm, 1 minute. In the bowl of a standing electric mixer fitted with a paddle, combine the warm milk with the yeast. Add the granulated sugar and the 6 Tablespoons softened butter and mix at medium speed until the butter is broken up, 1 minute. Beat in the eggs one at a time, Add the flour and salt and mix at low speed until incorporated, about 2 minutes longer. Scrape the dough into a lightly oiled bowl, cover with plastic wrap and let stand at room temperature

for 30 minutes.

***

Preheat the oven to 325. Spray a standard 12 cup muffin tin with non-stick cooking spray.

***

On a lightly floured work surface, roll the dough out to a 9 by 24 inch rectangle. In a small bowl, mix the light brown sugar with the cinnamon. Brush the 2 Tablespoons melted butter over the dough and sprinkle with the cinnamon sugar. Beginning at a long edge, roll up the dough as tightly as possible and pinch the seam. Cut the log into twelve 2-inch pieces and set them in the muffin cups, cut side up. Cover and let stand in a warm place for 30 minutes.

***

Set the muffin pan on a baking sheet and bake 25 to 30 minutes, until the buns are golden brown. Spread the pecans in a pie plate and toast 10 minutes until fragrant. Let cool and coarsely chop the nuts.

***

MEANWHILE MAKE THE GLAZE: In a small saucepan, bring the brown sugar, butter, Scotch, condensed milk, water, creme fraiche and corn syrup to a boil. Simmer over moderate heat until thickened slightly, about 2 minutes. remove from the heat and stir in the salt, vanilla, and baking powder.

***

Unmold the buns. Pour the glaze over the hot buns and sprinkle with the pecans. Let stand until the buns have soaked up some of the glaze and are cool enough to eat, about twenty minutes. Serve warm.

Yield 12 Buns.

This recipe got great reviews. I like the addition of nutmeg to the dough. This one is a must try, ladies.  ~ jan
Almost-Famous Cinnamon Rolls
Adapted from the recipe at Food Network
Makes 6 enormous rolls, or 8 huge rolls
For the Dough:
1 cup whole milk
1 1/4-ounce packet active dry yeast
1/4 cup plus 1/4 teaspoon granulated sugar
4 tablespoons unsalted butter, melted, plus more for the bowl
1 large egg yolk
1 1/2 teaspoons vanilla extract
2 3/4 cups all-purpose flour, plus more if needed
3/4 teaspoon salt
1/2 teaspoon freshly grated nutmeg
For the Filling:
All-purpose flour, for dusting
12 tablespoons unsalted butter, softened, plus more for the pan
1/2 cup granulated sugar
3 tablespoons ground cinnamon
For the Glaze:
2 cups confectioners’ sugar
1/3 cup heavy cream
4 tablespoons unsalted butter, melted
Make the dough: Warm the milk in a medium saucepan over low heat until it reaches about 100. Remove from the heat and sprinkle in the yeast and 1/4 teaspoon sugar (don’t stir). Set aside until foamy, 5 minutes. Whisk in the melted butter, egg yolk and vanilla.
Whisk the flour, the remaining 1/4 cup sugar, the salt and nutmeg in the bowl of a stand mixer. Make a well in the center and pour in the yeast mixture. Mix on low speed with the dough hook until thick and slightly sticky. Knead on medium speed until the dough gathers around the hook, 6 minutes. (Add up to 2 more tablespoons flour if necessary).
Remove the dough and shape into a ball. Butter the mixer bowl and return the dough to the bowl, turning to coat with butter. Cover with plastic wrap and let rise until doubled, 1 hour 15 minutes.
Roll out the dough, fill and cut into buns (*see instructions below*). Butter a 9-by-13-inch baking pan; place the buns cut-side down in the pan, leaving space between each. Cover with plastic wrap and let rise until doubled, 40 minutes. Preheat the oven to 325.
Bake the buns until golden brown, about 35 minutes. Cool in the pan 15 minutes. Meanwhile, make the glaze: Sift the confectioners’ sugar into a bowl, then whisk in the cream and melted butter. Transfer the buns to a rack and spoon the glaze on top while still warm.
*How to Form Cinnamon Buns*
On a lightly floured surface, roll the dough into a 12-by-14-inch rectangle with the longer side facing you.
Spread with the softened butter, leaving a 1/2-inch border on the far long edge. Mix the sugar and cinnamon; sprinkle over the butter.
Brush the unbuttered far edge with water. Roll the dough away from you into a tight cylinder and press on the long edge to seal.
Cut the cylinder with a sharp knife to make 6 or 8equal-size buns. 

Even easier, take a piece of thread, doubled, slip it under the bun where you want to cut it, bring it up, crisscross the thread and pull.  You have a perfectly cut bun.  Pinky swear.  ~ jan
Source:   Food Network

This recipe is from my Food Network Magazine, they duplicated Olive Garden’s Breadsticks….

Ingredients

For the Dough:

• 1 package active dry yeast
• 4 1/4 cups all-purpose flour,plus more for dusting
• 2 tablespoons unsalted butter,softened
• 2 tablespoons sugar
• 1 tablespoon fine salt

For the Topping:

• 3 tablespoons unsalted butter,melted
• 1/2 teaspoon kosher salt
• 1/8 to 1/4 teaspoon garlic powder
• Pinch of dried oregano

Directions

Make the dough: Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tablespoons warm water; mix with the paddle attachment until a slightly sticky dough forms, 5 minutes.

Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2-inch-long pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.

Preheat the oven to 400 degrees. Make the topping: Brush the breadsticks with 1 1/2 tablespoons of the butter and sprinkle with 1/4 teaspoon kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 teaspoon salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tablespoons melted butter and sprinkle with the flavored salt.

Yield – 16 Breadsticks

I've spent countless Sunday mornings in a flour-covered kitchen trying to perfect this elusive delicacy. Like most of you, I'm always careful to use a light hand when working the dough, but Test Kitchens Professional Vanessa McNeil Rocchio and I discovered a secret that makes these biscuits our best ever.

The trick is in the unique dough-folding method, the same one used to make puff pastries and croissants. Folding creates multiple layers of dough and fat, giving rise to a tender, puffy biscuit. Combine the dry ingredients the night before, and refrigerate for an easy, hot breakfast in the morning.

Yield

Makes 2 dozen

Ingredients

• 1/2  cup  cold butter
• 2 1/4  cups  self-rising soft-wheat flour
• 1 1/4  cups  buttermilk
• Self-rising soft-wheat flour
• 2  tablespoons  melted butter

Preparation

1. Cut butter with a sharp knife or pastry blender into 1/4-inch-thick slices. Sprinkle butter slices over flour in a large bowl. Toss butter with flour. Cut butter into flour with a pastry blender until crumbly and mixture resembles small peas. Cover and chill 10 minutes. Add buttermilk, stirring just until dry ingredients are moistened.

2. Turn dough out onto a lightly floured surface; knead 3 or 4 times, gradually adding additional flour as needed. With floured hands, press or pat dough into a 3/4-inch-thick rectangle (about 9 x 5 inches). Sprinkle top of dough with additional flour. Fold dough over onto itself in 3 sections, starting with 1 short end. (Fold dough rectangle as if folding a letter-size piece of paper.) Repeat entire process 2 more times, beginning with pressing into a 3/4-inch-thick dough rectangle (about 9 x 5 inches).

3. Press or pat dough to 1/2-inch thickness on a lightly floured surface; cut with a 2-inch round cutter, and place, side by side, on a parchment paper-lined or lightly greased jelly-roll pan. (Dough rounds should touch.)

4. Bake at 450° for 13 to 15 minutes or until lightly browned. Remove from oven; brush with 2 Tbsp. melted butter.

Note: For testing purposes only, we used White Lily Self-Rising Soft Wheat Flour.

Cinnamon-Raisin Biscuits: Omit 2 Tbsp. melted butter. Combine 1/2 cup golden raisins, 1/2 tsp. ground cinnamon, and 1/3 cup chopped pecans with flour in a large bowl. Proceed with recipe as directed. Stir together 1/2 cup powdered sugar and 2 Tbsp. buttermilk until smooth. Drizzle over warm biscuits. Makes 2 1/2 dozen.

Black Pepper-Bacon Biscuits: Combine 1/3 cup cooked and crumbled bacon slices (about 5 slices) and 1 tsp. black pepper with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.

Feta-Oregano Biscuits: Combine 1 (4-oz.) package crumbled feta cheese and 1/2 tsp. dried oregano with flour in a large bowl. Proceed with recipe as directed. Makes 2 1/2 dozen.

Pimiento Cheese Biscuits: Combine 1 cup (4 oz.) shredded sharp Cheddar cheese with flour in a large bowl. Reduce buttermilk to 1 cup. Stir together buttermilk and 1 (4-oz.) jar diced pimiento, undrained. Proceed with recipe as directed. Makes 2 1/2 dozen.

Southern Living, NOVEMBER 2007

Nisha says these are amazing, and Nish is a great cook, Im sure this one is a keeper, gang. ~ jan

1/2 cup granulated sugar
1/2 cup firmly packed light brown sugar
1/4 cup margarine or butter
1/4 cup Frozen Lemon Juice from Concentrate, or RealLemon
1/2 teaspoon ground cinnamon
1/2 cup chopped pecans
2 (8-ounce) packages refrigerated crescent rolls
Preheat oven to 375. In small saucepan, combine sugars, margarine, lemon juice, and cinnamon. Bring to a boil; boil 1 minute.
Reserving 1/4 cup, pour remaining lemon mixture into 9-inch round layer cake pan. Sprinkle with nuts. Separate rolls into 8 rectangles; spread with reserved lemon mixture. Roll up jellyroll-fashion, beginning with short side; seal edges. Cut in half. Place rolls, cut-side down in prepared pan. Bake 30 to 35 minutes or until dark golden brown. Loosen sides. Immediately turn onto serving plate; do not remove pan. Let stand 5 minutes; remove pan. Serve warm.

These can be made and refrigerated overnight and then baked the next morning...

Five-Minute Artisan Bread

December 15, 2007


From Artisan Bread in Five Minutes a Day: The Discovery that Revolutionizes Home Baking by Jeff Hertzberg and Zoe Francois (Thomas Dunne Books, 2007). Copyright 2007 by Jeff Hertzberg and Zoe Francois.


Serves 4

Note: This recipe must be prepared in advance.

* 1-1/2 tablespoons granulated yeast (about 1-1/2 packets)
* 1-1/2 tablespoons kosher salt
* 6-1/2 cups unbleached flour, plus extra for dusting dough
* Cornmeal

NOTE: I would add sugar to this recipe, as our family always likes bread that has a bit of a sweet taste to it, I would probably add 1/4 cup or maybe even 1/3 cup of sugar to this recipe. ~ jan

In a large plastic resealable container, mix yeast and salt into 3 cups lukewarm (about 100 degrees) water. Using a large spoon, stir in flour, mixing until mixture is uniformly moist with no dry patches. Do not knead. Dough will be wet and loose enough to conform to shape of plastic container. Cover, but not with an airtight lid.

Let dough rise at room temperature, until dough begins to flatten on top or collapse, at least 2 hours and up to 5 hours. (At this point, dough can be refrigerated up to 2 weeks; refrigerated dough is easier to work with than room-temperature dough, so the authors recommend that first-time bakers refrigerate dough overnight or at least 3 hours.)

When ready to bake, sprinkle cornmeal on a pizza peel. Place a broiler pan on bottom rack of oven. Place baking stone on middle rack and repeat oven to 450 degrees, preheating baking stone for at least 20 minutes.

Sprinkle a little flour on dough and on your hands. Pull dough up and, using a serrated knife, cut off a grapefruit-size piece (about 1 pound). Working for 30 to 60 seconds (and adding flour as needed to prevent dough from sticking to hands; most dusting flour will fall off, it's not intended to be incorporated into dough), turn dough in hands, gently stretching surface of dough, rotating ball a quarter-turn as you go, creating a rounded top and a bunched bottom.

Place shaped dough on prepared pizza peel and let rest, uncovered, for 40 minutes. Repeat with remaining dough or refrigerate it in lidded container. (Even one day's storage improves flavor and texture of bread. Dough can also be frozen in 1-pound portions in airtight containers and defrosted overnight in refrigerator prior to baking day.) Dust dough with flour.

Using a serrated knife, slash top of dough in three parallel, ¼-inch deep cuts (or in a tic-tac-toe pattern). Slide dough onto preheated baking stone. Pour 1 cup hot tap water into broiler pan and quickly close oven door to trap steam. Bake until crust is well-browned and firm to the touch, about 30 minutes. Remove from oven to a wire rack and cool completely.