Category: Recipes

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Soft Breadsticks

bread sticks

My wise and all-knowing daughter April made the most amazing bread sticks the other day…almost exactly like the ones that are famous around these parts. They were incredible. So, I begged and pleaded and she finally, finally said I could share the recipe…but only here.

So baby…

…you’re getting the exclusive.

Directions:

2-1/2 cups warm water

2 Tablespoon yeast

1 Tablespoon sugar

more yeast

Dissolve yeast and sugar in warm water, let sit.

mixer hook

Pour into mixing bowl and then add the following:

2 Tablespoons butter

1 Tablespoon salt

3-4 cups flour

dough hook

Using dough hook attachment, beat until smooth. Add enough flour to make a stiff dough. Knead in machine 2-5 minutes until smooth and elastic.

dough resting

Place in greased bowl then turn to grease the top.

covered dough

Cover with a damp cloth and let rise 45 min. to 1 hour…

dough rising

…until double in size.

punched dough

Punch down and divide in half.

cutter

Roll out on floured surface and cut into strips for small bread sticks.

Or divide into 10-12 pieces for large bread sticks or rolls.

Combine 1 beaten egg with 1 T milk.

Brush on breadstick and sprinkle with sesame seeds.

spacing

Or, dip in melted butter and roll in…

topping

…Parmesan cheese with garlic herb seasoning.

Then let rise.

golden

Bake at 375 for 10-15 minutes until slightly brown.

Remove and cool on wire rack.

garlic rolls

Now go–impress your friends.

You’ll be famous!


5.0 from 1 reviews
Soft Breadsticks
 
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Ingredients
  • 2-1/2 cups warm water
  • 2 Tablespoon yeast
  • 1 Tablespoon sugar
  • 2 Tablespoons butter
  • 1 Tablespoon salt
  • 3-4 cups flour
  • 1 beaten egg'
  • 1 T milk.
  • or
  • melted butter
  • Parmesan cheese
  • garlic herb seasoning
Instructions
  1. Dissolve yeast and sugar in warm water, let sit.
  2. Pour into mixing bowl and then add butter, salt, and flour.
  3. Using dough hook attachment, beat until smooth.
  4. Add enough flour to make a stiff dough.
  5. Knead in machine 2-5 minutes until smooth and elastic.
  6. Place in greased bowl then turn to grease the top.
  7. Cover with a damp cloth and let rise 45 min. to 1 hour......until double in size.
  8. Punch down and divide in half.
  9. Roll out on floured surface and cut into strips for small bread sticks.
  10. Or divide into 10-12 pieces for large bread sticks or rolls.
  11. Combine 1 beaten egg with 1 T milk.
  12. Brush on breadstick and sprinkle with sesame seeds.
  13. Or, dip in melted butter and roll in......Parmesan cheese with garlic herb seasoning.
  14. Then let rise.
  15. Bake at 375 for 10-15 minutes until slightly brown.
  16. Remove and cool on wire rack.

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Canadian Maple Cookies

Ooooh—maple cookies…all the way from Canada!

Or your kitchen.

heh, heh.

Ingredients:

1 cup butter

1 cup packed brown sugar

1 egg

1 cup maple syrup

1 teaspoon vanilla

2 teaspoons baking soda

1/2 teaspoon salt

4 cups all-purpose flour

1/3 cup granulated sugar

DIRECTIONS

1. Preheat oven to 350 degrees F. Grease cookie sheets.

2. In a large bowl, cream the butter and brown sugar. Add the egg, syrup and vanilla. Mix until well blended. Sift together the flour, salt and baking soda. Stir into mixture until well blended. Shape into 1 inch balls and roll in sugar. Place on cookie sheets about 2 inches apart.

3. Bake 8 to 10 minutes in the preheated oven. Let cool on wire rack.

Canadian Maple Cookies
 
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Ingredients
  • 1 cup butter
  • 1 cup packed brown sugar
  • 1 egg
  • 1 cup maple syrup
  • 1 teaspoon vanilla
  • 2 teaspoons baking soda
  • ½ teaspoon salt
  • 4 cups all-purpose flour
  • ⅓ cup granulated sugar
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease cookie sheets.
  3. In a large bowl, cream the butter and brown sugar.
  4. Add the egg, syrup and vanilla. Mix until well blended.
  5. Sift together the flour, salt and baking soda.
  6. Stir into mixture until well blended.
  7. Shape into 1 inch balls and roll in sugar.
  8. Place on cookie sheets about 2 inches apart.
  9. Bake 8 to 10 minutes in the preheated oven.
  10. Let cool on wire rack.

 

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Caramels

We have a nursing mommy here at our place who is making a valiant effort to avoid chocolate–for Baby Chomp’s sake, and at Valentine’s season too–poor thing.
So in an effort to be supportive, we’ve been on the lookout for sweetheart treats that don’t use the dreaded cocoa bean.
 
 
This did the trick…
 

Creamy Caramels

Ingredients

1/2 C sugar

1/2 C packed brown sugar

6 TBSP butter

1/2 C heavy cream

1/2 C corn syrup

1/2 tsp salt

1 tsp vanilla

Instructions

Mix all ingredients except vanilla in a saucepan. On low heat, stir constantly until butter is completely melted and sugar is dissolved. Don’t get impatient and up the heat, or stop stirring or the cream could scorch.

Once sugar is dissolved, increase heat to medium. Heat to boiling–keep stirring! Once it’s boiling, you can lay off on the stirring, just occasionally should do the trick. Let it boil (gently–again, don’t turn up the heat) until you can drip some in a cup of ice cold water and it firms up just a bit–not enough to pull your teeth out, just enough that you can eat it, and it stays intact and chewy. If it just dissolves in the water–it’s not ready.

It should take about 8-10 minutes. (I have used half-and-half when I didn’t have heavy cream, and it took more like 20 minutes cause of the extra water…they also weren’t as rich.) Remove from heat.

Update! Add the vanilla after the caramel has stopped bubbling and boiling. Just stir it in with a spoon. (Thanks Sue!)

When it’s ready, pour into a greased 8×8 pan or pie tin.

Let cool completely, then cut with a metal spatula. It works much better than a knife, trust me. Then, if you want, you can wrap individual pieces in wax paper or decorative cellophane.

Caramels
 
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Ingredients
  • ½ C sugar
  • ½ C packed brown sugar
  • 6 Tbsp butter
  • ½ C heavy cream
  • ½ C corn syrup
  • ½ tsp salt
  • 1 tsp vanilla.
Instructions
  1. Mix all ingredients except vanilla in a saucepan.
  2. On low heat, stir constantly until butter is completely melted and sugar is dissolved.
  3. Once sugar is dissolved, increase heat to medium.
  4. Heat to boiling--keep stirring! Once it's boiling, you can lay off on the stirring, just occasionally should do the trick. Let it boil (gently--again, don't turn up the heat) until you can drip some in a cup of ice cold water and it firms up just a bit.
  5. It should take about 8-10 minutes.
  6. Remove from heat.
  7. Add the vanilla after the caramel has stopped bubbling and boiling. Just stir it in with a spoon.
  8. When it's ready, pour into a greased 8x8 pan or pie tin.
  9. Let cool completely, then cut with a metal spatula.
  10. Then, if you want, you can wrap individual pieces in wax paper or decorative cellophane.

 

 

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Valentine Pancakes-

My cute niece Tracy—

lyndipictures2-134

–did a post last week about making pancakes into shapes for her girls. They were the cutest things I’ve ever seen.  Anyway–I was so impressed that I decided to try it.

First–we got a mustard and ketchup squirter bottle from the dollar aisle at Target. We washed them out with warm soapy water first. You can fill them with your favorite pancake mix–well, unless it’s blueberry or some other chunky fruit thing–your favorite SMOOTH pancake mix.

Don’t be afraid. It was really fun. Just squirt the batter onto the hot pan–make the “picture” first and then fill it in. To be honest, I was terrible at it, but laughing through breakfast prep isn’t so bad, and they were still edible. The one above looks like it has a spooky little man in the middle. It was suppose to be a heart!

So then, I tried to make a happy face and ended up with some dude with dreadlocks! I told Rhen that I made him a Bob Marley pancake and he thought I was so incredibly cool! Heh, heh…

This heart looks more like a slingshot. Tracy–I need art lessons!

And here was my attempt to make a lacy heart. Can anyone else see a squirrel in there—or is it just me? :]

Perhaps this is more a self portrait than I’d like to think. Ha ha.

To tell you the truth–I’m sure your pancakes will be fabulous if you have the least bit of artistic talent. And if not, and you’re like me, you’ll just laugh your head off and your kids will think you’re the best–or nuts.

Either way, you get breakfast and everybody’s smiling.

Beat that.

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Tiny Cookie Valentines

Here’s proof that I really can cook after all…

These little cuties are basically a sugar cookie dough colored pink–and cut into tiny hearts. I poked some of them with a sucker stick for decoration before baking, then sprinkled powdered sugar and granulated sugar on them when they cooled. This makes a ridiculously small batch–so at least double it if you want more than a handful.

Tiny Cookie Valentines

Ingredients

4 Tbsp softened butter

1/4 cup powdered sugar

8 drops red food coloring

2-1/2 tsp milk

1/4 tsp vanilla

3/4 cup flour

Mix butter and sugar together. Add food coloring, vanilla and milk. Stir in flour. Roll out onto floured surface. Cut out tiny heart shapes. Poke tiny holes with a toothpick if you want. Bake at 350 degrees for 6 minutes. Leave on pan until cool. Sprinkle with sugar.

These make wonderful little additions to a Valentine treat bag or surprise for the kids. They’re just so cute!

 

Tiny Cookie Valentines
 
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:
Ingredients
  • 4 Tbsp softened butter
  • ¼ cup powdered sugar
  • 8 drops red food coloring
  • 2-1/2 tsp milk
  • ¼ tsp vanilla
  • ¾ cup flour
Instructions
  1. Mix butter and sugar together. Add food coloring, vanilla and milk. Stir in flour. Roll out onto floured surface. Cut out tiny heart shapes. Poke tiny holes with a toothpick if you want. Bake at 350 degrees for 6 minutes. Leave on pan until cool. Sprinkle with sugar.