My good friend is one of the best bakers I know. Everything she does is fabulous. I haven’t made these yet because I’m scared but I’ve had them a few times and they are to die for. Here’s the recipe. Enjoy eating heaven!
½ cup warm water
2 pkgs. yeast
1 tsp. sugar
1 stick margarine
1 tsp. salt
½ cup sugar
1 cup whole milk
½ cup orange juice (fresh is best)
grated orange rind
6-7 cups flour
¼ cup margarine
orange juice (fresh is best)
grated orange rind
Dough: Combine yeast, warm water, and tsp. sugar and set aside. Let yeast rise about 10 min. Scald the 1 cup of whole milk in a medium size saucepan. In large bowl, combine margarine, sugar, and salt. Once milk has been scalded, add it to the mixture. (The milk will help melt the butter.) Add orange juice and grated orange rind. Add the eggs to cool down mixture before adding yeast. (If the mixture is too hot it will kill the yeast.) Once mixture has cooled down a little, add yeast and flour. The last cup of flour you may have to knead in by hand. Place dough on floured surface and knead for about 5 min. Place back in bowl, cover with towel and let raise for 1 hour. (I put a little bit of oil in the bowl so the dough doesn’t stick to the bowl.) Punch down dough. Pinch off a handful of dough and roll out on a floured surface. I cut the dough into strips and tie each strip in a knot, but you can really make them into any shape you’d like. Let raise on cookie sheet another 10 min., bake for 8-10 min. at 350.
Frosting: Combine all ingredients and frost while rolls are still warm. One tip, cream the margarine and a little powdered sugar together until creamy, before adding any liquid. I find that if I don’t do this, the frosting is lumpy.
Okay okay, this doesn’t sound good but let me tell you…IT IS AMAZING!!! My good friend made this for Easter and I was a little hesitant at first but it seriously is so yummy!!
One box Jiffy cornbread mix
One can corn
One can creamed corn
One stick of butter
One cup cream (half cup sour cream will do in a pinch)
Bake at 350 for about 25 mins. You can bake till firm or cook less for a more pudding consistency. Either way it’s tasty!
This was another family favorite. ALL family members gobbled these up. Both my children, myself and hubby thought they were fabulous. I used ranch and peppercorn ranch to dip them in. The original recipe used honey dijon ranch so you can mix it up and dip them in whatever you like.
Cheesy Quinoa Bites
Makes ~28 bites (small muffins)
- 2 cups cooked quinoa
- 2 large eggs
- 1 cup shredded carrot (I did about 1/2 cup and 1/2 cup mushrooms)
- 2 stalks green onion, diced (I did about half this)
- 2 cloves garlic, minced
- 1/4 cup chopped fresh cilantro
- 1/2 cup grated Parmesan cheese
- 2 Tbs all-purpose flour
- 1/2 tsp seasoning salt
- 1/4 tsp freshly ground pepper
1. Preheat oven to 350 degrees.
2. Mix together quinoa, carrot, egg, green onion, garlic, cilantro, cheese, flour, salt and pepper.
3. Distribute mixture into a greased mini muffin tin, filling each cup to the top (1 heaping Tbs each).
4. Bake for 15-20 minutes.
I love me some fish…and so did my 1 year old. This was SOOO delicious. So easy and yummy. A definite re-make. My little girl LOVED this so much. I made 6 fillets and they were all eaten up!
Ginger and Cilantro Baked Tilapia
serves 2, or 1 with lunch leftovers
2 large tilapia fillets (or similar thin white fish) – about 3/4 pound
1 jalapeno pepper (optional, I omitted this)
3 garlic cloves ( I put one clove)
1 inch grated ginger (1 tablespoon)
2 tablespoons soy sauce
1/4 cup white wine (I actually didn’t have white wine so I used a little rice/white vinegar and prob used an 1/8 cup)
1 teaspoon sesame oil
1/3 cup chopped cilantro
Scallions, chopped for garnish
Extra cilantro, to garnish
Heat the oven to 475ºF. Pat the fish dry and season lightly with salt and pepper. Place in a glass baking dish.
Chop the pepper and garlic, and grate the ginger. Put in a small food processor with the soy sauce, white wine, sesame oil, and cilantro. Whir until blended. Pour the sauce over the fish, rubbing it in a little. Bake for about 8 minutes, or until the fish flakes easily and is cooked through. It will be very moist and gelatinous, still.
Serve immediately over brown rice, garnished with scallions and cilantro.