Wednesday, February 19, 2014

Too much Jerk will make a turkey twerk!

This is what happens when you use too much jerk seasoning on a turkey!!!
boo-ya-ka boo-ya-ka....

Tuesday, February 18, 2014

Sweet yeast roll recipe

Something I do to relax and get in the zone is baking. Challah bread, yeast rolls, loaves etc.

This recipe can be used for dinner rolls, fruit and/or cinnamon tea rings, stollen, cinnamon and pecan rolls, coffee cakes, cinnamon twists, monkey bread, filled coffee braids, kolacky, cinnamon frosted soft pretzels, and more. You can form this dough into any shape and add any filling. Be creative!

1/2 c milk
1/2 c sugar
1 1/2 tsp salt (can use less)
1/4 c butter,
1/2 c warm water (105-115 degrees)
2 pkg fleischmann's active dry yeast
2 large eggs, beaten
4 1/2 c all purpose flour, may need a bit more or less

see directions additional butter for coating bowls used and brushing on tops of baked rolls 


Scald milk (bring just to a boil and remove from heat immediately. Stir in sugar, salt, and butter. Set aside and allow to cool to lukewarm. In a large bowl mix warm water and yeast. Stir until dissolved. Stir in lukewarm milk mixture, beaten eggs, and half the flour. Beat until smooth. Add remaining flour gradually, mixing as you go. You may need a bit more or less than the total 4 1/2 cups called for in the recipe, depending on the humidity and other factors. Your dough should be elastic and slightly stiff but not dry.Turn dough out onto a floured board and knead until smooth and very elastic. This usually takes 8-10 minutes. Butter the inside of a large mixing bowl. Put dough in bowl and turn dough over a couple of times to coat it all with the butter. Cover bowl and place in a warm place so it can rise. It will take about 1 hour to double in bulk. At that time punch dough down and turn out onto a lightly floured board to shape.At this point you can shape and fill as desired. 

TO MAKE DINNER ROLLS: Pinch off about 2-3 tablespoons of dough and shape into a ball. Place each one in a buttered muffin tin or baking pan, barely touching each other, do not crowd rolls. Cover prepared rolls and allow to rise in a warm place until doubled in bulk, again about 1 hour. Rolls should now touch each other. (A little more rising will occur during baking.)Preheat oven to 375 degrees when rolls are about 10 minutes from being ready for baking. When ready to bake place rolls in oven and bake for 20-25 minutes. They should be browned nicely and smell so good and yeasty! Brush tops of rolls with melted butter immediately when removed from oven. Allow rolls to set for at least 10-15 minutes before eating.

Sunday, February 16, 2014

My Italian Pie

My Italian Pie is better than a deep dish pizza. It consists of 2 lbs of ground beef, 1 lb of sweet Italian sausage, diced tomatoes, sliced baby belladonna mushrooms and gravy/sauce. Ooh and I forgot seven cups of mozzarella cheese.

Friday, February 14, 2014

Perfect Turkey

Believe it or not this Turkey is cooked and so moist and tender that it can be sliced with a butter knife.

The trick to this is don't let your eyes
deceive you!

I think I need a gravy boat filled with ice cold milk! What do you think?

Wednesday, February 12, 2014

My All Butter Pound Cake

Butter Pound Cake
This is simply the best butter pound cake recipe. 

2 sticks of softened butter
1- 2/3 cup of sugar
5 eggs
2 cups of flour
3/4 teaspoon of salt
teaspoon of vanilla extract

Preheat the oven to 325
The recipe is for a 9x5 loaf pan. (Pictured is bundt pan with the recipe doubled.) Which ever way you make this generously butter the pan and lightly flour it.

In a mixing bowl start whipping the butter. As the butter gets creamy add the sugar and whip for 3 minutes until well blended. Crack each egg open and put in a cup. (This way you can discard any small pieces of egg shell before it gets in the batter.)

Now add the eggs 1 at a time to the butter and sugar while it is blending. Add the vanilla and the salt with this as well then add the flour and blend until mixed well. The batter will need to be spooned into the baking pan. Do not fill the pan to the top because it's going to rise quite a bit. I recommend leave an inch from being full. 

Then bake for 1 hour and 15 minutes or until you stick a toothpick in it and it comes out clean.

Now if you have batter left make a cupcake or
do like I do, give it to the whoever in hanging around in the kitchen waiting to eat the batter! Yeah I said it!

After the cake is ready. Let it rest and cool for 10 minutes. For some odd reason in my home it is always cut before then.......uhhh let's say for quality control!

After that gently turn on to a rack and remove the pan slowly and cool for another 10 minutes before you move it to your serving dish.

Would go great with some coffee from