Olive Garden Breadsticks

Quick, easy, and delicious!  Finishes off any meal.  Soup, pasta, pizza, etc...

Recipe is from Full Bellies, Happy Kids Blog

1 1/2 cups warm water (between 110 - 120 degrees F)
1 package active dry yeast (2 1/4 tsp)
4 1/4 cups all-purpose flour
2 tablespoons unsalted butter, melted
2 tablespoons sugar
1 tablespoon salt 

In a large bowl, dissolve sugar and yeast in warm water and allow to sit for 10 minutes, covered. Mixture should be frothy.

In separate bowl, combine flour and salt. 

Add to yeast mixture. Add melted butter. Mix with paddle attachment of stand mixer or wooden spoon until fully combined. 

Knead dough for a few minutes just until dough is smooth. Do not overknead!

Grease a cookie sheet. Pull off pieces of dough and roll out into strips.

Now, I tend to make pretty thick breadsticks so I normally end with around 10 or so, but I'm sure that if you rolled yours out more thinly you'd have at least a dozen.

Cover the dough and let sit in a warm place for 45 minutes to an hour.

Preheat your oven to 400 degrees F and once heated, pop in the bread sticks. In microwave, combine the following:

1 stick unsalted butter (or 1/2 cup margarine)
2 teaspoons garlic powder
2 teaspoons salt

After 6 or 7 minutes, brush the bread sticks with half the butter mixture. 

Then continue to bake. Honestly, I almost never leave them in there for an entire 15 minutes - normally it's closer to 12 because I like them softer and less crisp on the outside, but to each their own. Either way, immediately upon removal from the oven brush the other half of the butter on the sticks.

Allow them to cool for a minute or two, and enjoy! 

Breadsticks

I took a nap after church instead of starting rolls and woke up in a pinch needing to satisfy my carb desire.  I found this recipe on Sisters Cafe.  Husband, kids, and mother approved.  They are great, especially for the time and ingredients they take.  Sorry for my pathetic picture...

Our Favorite Breadsticks 

Submitted by Melanie~The Sisters Cafe

1 ½ cup warm water

1 Tablespoon yeast

2 Tablespoons sugar

3 ½ cup flour

½ tsp salt

4 Tablespoons butter  

Mix the yeast and sugar together then add it to warm water.  Let it sit and bubble for a few minutes.  Add the salt and flour.  Knead for 3 minutes then let the dough rest for 10 minutes.  Melt the butter and pour most of it onto a cookie sheet.  Roll out dough to fit the cookie sheet.  Then flip all the dough over to coat both sides in butter.  Cut the dough to desired width, then twist and lay on the cookie sheet. Brush remainder of butter on breadsticks and sprinkle with garlic salt, parmesan cheese, and parsley (or whatever seasonings you like). Raise for 10-20 minutes. Preheat your oven to 375 and bake for 15 minutes, or until golden.

Amazing Buttermilk Rolls

Buttermilk Refrigerator Rolls
by Melanie from Sisterscafe


Image by Sisterscafe

3 cups Buttermilk (room temperature)
3 cups flour
1 T. yeast dissolved in ¼ cup warm water (first let rise a few minutes)
½ cup sugar
3 eggs, beaten with a fork
2 tsp salt
5 cups flour (sometimes you need a cup more–it should not be too sticky)
½ cup oil
1 tsp baking soda

Dissolve yeast in ¼ c. warm water and let proof a few minutes. Mix the buttermilk, flour and yeast together thoroughly in a large mixing bowl. Cover and let this stand at room temperature until double in size, about 2 hours.
Add sugar, eggs, salt, flour, oil, and baking soda. Mix well and knead for 7-10 minutes. Roll out what you want and place the rest in the refrigerator, lightly covered so air can still circulate. The next time you want some fresh baked rolls, take from the bowl what you want and again put the rest back in the refrigerator. It will keep for 7 days. (This is perfect for Sunday meals because you don’t have a lot of mess to clean up and it’s quick.)
Let rolls rise on baking sheets until double in size. Time depends on the room temperature, usually 1½ – 2 hours. Dough from the refrigerator will take longer because the dough is cold.
Bake at 350° for 10-12 minutes. Brush with melted butter if you like. Makes about 24-32 rolls.

Amazing Bread

This is the bread I made for institute the other day. I got several requests for the recipe! It makes two loaves and is really is easy to whip up. Plan ahead though, the entire process takes about 2.5 hours (most of the time spent waiting for the bread to rise and bake :)).


1/2 cup hot water
2 T. yeast
1 T. sugar

--Mix all 3 ingredients in a bowl and wait a few minutes (the mixture should get frothy--that's how you know the yeast is working).

--Then add:
2 cups warm water
2 T. sugar
1 T. salt
1/3 cup oil
approx. 7 cups flour (I actually did 6 1/2 cups the other day when i made it)

-- Mix all the ingredients together. I like to mix in as much flour as I can with a spoon and then knead in the last bit by hand. The dough should be soft and pliable. Roll in into a ball and let it rise in a bowl for about an hour or until double in size. Grease and cornmeal a cookie sheet.

--Divide the dough in half and shape into loaves. Use a sharp knife and gently slice 3 shallow slits across the top of the loaves (like you'd see on french bread--it makes it look pretty). Place the loaves on the cookie sheet and let them rise for an hour or until double in size.

--Bake for 25 minutes at 350 degrees or until golden brown. Take out of the oven and butter the tops. This bread tastes best the first day.

Pumpkin Chocolate Chip Bread

Sometimes I forget that this bread is especially good in the fall since I'm mildly addicted to it and therefore have to eat it year round. Happy Fall!

Ingredients:
1 cup oil
2 1/2 cups sugar
4 eggs
16 oz. can pumpkin
2/3 cup water
2 tsp. baking soda
1 1/2 tsp. salt
1 tsp. nutmeg
1 tsp. cinnamon
1 tsp. ground cloves
1 tsp. allspice
3 1/2 cups flour
1 1/2 tsp. baking powder
1 bag mini semi-sweet chocolate chips

Cream oil and sugar together. Add eggs one at a time while mixing. Add pumpkin and water, then mix. In a separate bowl, combine all of the dry ingredients. Add dry ingredients to mixture little by little, mixing until well blended. Fold in chocolate chips. Bake at 350 degrees:

2- 1 pound loaves for about an hour or
6 small loaves for about 40 minutes

(The timing really varies so check the bread with a toothpick once you think its done. I also sometimes like to make mini loaves and those only take about 20 minutes.)

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Chicken-Bacon Stuffed Pizza Rolls

This came from a friend of mine (who is a total foodie) and I haven't tried it yet but one day when I'm feeling ambitious I will!

Print Recipe Text Only

1 roll refrigerated pizza dough* (or make your own)
1 packet Hidden Valley Ranch Dressing mix
2 T grated Parmesan cheese
1 T olive oil or melted butter
sharp cheddar cheese (I used 75% sharp cheddar and 25% mozzarella)
8 slices bacon, cooked and crumbled
about 1 C shredded, cooked chicken.
3/4 C mayo
3/4 C milk

First take 1 teaspoon of your ranch dressing mix and combine it with 1 1/2 T parmesan cheese. Set aside. Combine the remaining ranch mix with 3/4 C mayo and 3/4 C milk and place in the fridge to chill.

Preheat oven to heat specified on pizza dough package. Usually it's 400-425 degrees.

Unroll your pizza dough onto a lightly floured surface. Pat or roll the dough so it's about 12" by 8". You're going to want to cut it into 24 squares, so just eyeball it if you need to. Use a pizza cutter to slice the dough into 24 squares.

Place cheese and desired toppings on each square.


When all of your dough squares have cheese and toppings on them, carefully lift up each square and wrap the dough around the toppings.


I grab the four corners first and then squeeze the seams shut. Then place them seam side down in a lightly sprayed pie pan (or similar sized dish). Brush with melted butter or olive oil and sprinkle with the parmesan-ranch mixture.


Time out for a sec. I tried a few new things this time around. One was to cook some of my rolls in a mini-muffin pan. This might work better for serving depending on the situation. They turned out great. You're making 24 rolls, so it fills up the pan perfectly. They cook quicker this way than in a pie pan so keep an eye on them. Mine only took about 8 minutes whereas the ones in the pan took about 13-15.


Okay, back to our regularly scheduled programming. Place your rolls in the oven. I've noticed baking time really depends on the type of dough I'm using. Whether it's different brands from the store, or homemade dough, they all take different amounts of time. Set your timer for 10 minutes and check on them after that. They may take up to 15 or 20 to be done. Take them out when they're lightly golden on top.

Serve them warm with a side of freshly made ranch dressing for dipping.



I'm serious when I tell you these are amazing. They were actually way better than I had imagined them. Although how could you possibly go wrong with warm dough, gooey cheese, and crispy bacon, dipped in ranch. You can't. You just can't.



The other great thing is that these are freezable! Before baking, flash freeze individually, or together right in a disposable foil pan. Bake from frozen until golden brown.

To Die For Blueberry Muffins

Carolyn made these at institute this week and I asked her for the recipe. They are awesome! I can't wait to make them! She said she put about 1/4 cup extra blueberries and they baked in about 18 minutes for her.

Ingredients

• 1 1/2 cups all-purpose flour
• 3/4 cup white sugar
• 1/2 teaspoon salt
• 2 teaspoons baking powder
• 1/3 cup vegetable oil
• 1 egg
• 1/3 cup milk
• 1 cup fresh blueberries
• 1/2 cup white sugar
• 1/3 cup all-purpose flour
• 1/4 cup butter, cubed
• 1 1/2 teaspoons ground cinnamon

Directions

1. Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
2. Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and enough milk to fill the cup. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
3. To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
4. Bake for 20 to 25 minutes in the preheated oven, or until done.

Baguette

I also got this recipe from The Sisters Cafe. If you don't know about this blog, do yourself a favor and go here.

I made this bread 2 nights ago and it was really simple, fast, and delicious. I think next time, I might try adding some herbs to it.

1 1/2 cups warm water
1 1/2 Tbs. (2 packages) dry yeast
2 tsp. sugar
3 1/4 cups flour
2 tsp. salt

In a small bowl mix the warm water with the yeast and sugar. Let it sit for about 5 minutes - foam should form on the top.

In a large mixing bowl combine the flour and salt. Gradually add the yeast mixture. Mix until the dough becomes a smooth ball and knead for 5 minutes. (I use my Kitchen Aid with the dough hook)

Cut in half and then shape into 2 baguettes. To make them smooth and pretty, roll each half of dough into rectangle and roll up lengthwise. Pinch the edges to seal and place on lightly greased cookie sheet (or silpat) with seam down. Cover and let it rise for 30 minutes.

Preheat oven to 450 degrees. With a very sharp knife (I like to use a serrated blade) gently make a slash down the length of each baguette. This will give it that authentic look. Pour water in a cookie sheet and place it on the bottom rack of the oven. Bake the bread for 15 minutes. Half way through, brush the bread with melted butter.

Poppy Seed Bread

Make this at your own risk. I'm warning you, it's addicting. I like to make this around Christmas. And the 4th of July. And Thanksgiving. And any day that ends in 'y'.

This is one of the few breads that I like better after it's cooled. Weird, I know. But if you're not a fan of it right out of the oven, wait until it's cooled or even better, the next day. When the glaze sets, it makes this sugar-y goodness. This stuff is dangerous.

*image uploaded from flickr

Bread batter

3 c. flour

1 1/2 tsp. salt

1 1/2 tsp. baking powder

3 eggs

1 1/2 c. milk

1 1/8 c. cooking oil

2 1/4 c. sugar

1 1/2 T. poppy seeds

1 1/2 tsp. vanilla

1 tsp. almond flavoring

1 tsp. butter flavoring

Mix for 1 to 2 minutes. Pour into 2 large or 5 very small greased loaf pans. Bake for 30-40 minutes at 350 degrees (My oven cooks it in 30 minutes. Stick knife in it and if it comes out clean, it’s done). Top with glaze.

Glaze

1/4 c. orange juice

3/4 c. sugar

1/2 tsp. vanilla

1 tsp. almond extract

1/2 tsp. butter flavoring