- 2 whole russet potatoes (medium size)
- 2 whole large red potatoes
- ¼ teaspoon onion powder
- ¼ teaspoon salt
- ¼ teaspoon garlic powder
- ¼ teaspoon dried oregano
- ¼ teaspoon dried thyme
- ¼ teaspoon pepper
- ¼ teaspoon dried parsley
- ¼ teaspoon dried rosemary
- 2 tablespoons olive oil
- 1 tablespoon grated parmesan cheese
- Preheat oven to 375 degrees F. Rinse the potatoes and dry them off with a paper towel. Slice the potatoes at a slight diagonal. Try to keep the slices at a similar width (1/4 of an inch would be on the thicker side; about 1/8 of an inch is a nice size or even smaller if you like them more crispy) so they cook evenly. Add the potato slices to a large bowl.
- Next add the herbs and spices. Then add the olive oil. Mix all of the ingredients together so the olive oil and herbs evenly coat both sides of the sliced potatoes. Lay the potatoes on to a cookie sheet and top with the parmesan cheese. Try to lay the potatoes as flat as possible on to the cookie sheet rather than stacking the potatoes on top of one another.
- Bake in a preheated oven for about 20 minutes or until the thinnest pieces are a golden color. Serve warm right out of the oven as a side dish.
Once Upon A Pedestal for the detailed baking instructions. Deborah also has a hidden butterfly cake you might want to check out while you’re there!
- 1/2 cup milk
- 1/2 cup water
- 3 Tbs vegetable oil
- 1/4 cup sugar
- 1beaten egg
- 1-1/2 tsp salt
- 2-1/4 tsp instant yeast
- 3-1/2 to 4 cups flour
- 1 egg
- 1 Tbs milk
- Heat water and milk in microwave to scalding (not quite boiling)
- Pour into mixing bowl, and allow to cool slightly so you don’t kill the yeast.
- Add oil, sugar, and salt. Mix until well blended.
- Add in beaten egg and 2 cups of the flour, mixing well.
- Add in instant yeast and mix well.
- Allow to sit about 10 minutes uncovered.
- Now, start to slowly add in more flour.
- When dough starts to clear the sides of the bowl, allow it to mix for about 8 minutes. (or knead by hand at this point)
- Add a tablespoon of oil to a clean bowl, tipping to coat bottom.
- Place dough into bowl, flipping to coat both sides with oil.
- Cover with plastic wrap and allow to rest till double in bulk – about 1 hour.
- Remove dough and knead a few times to release bubbles.
- Cut the dough into 8 – 12 pieces (depending on the size you desire)
- Allow to rest about 5 minutes.
- Take each portion and roll into a rope from 24 – 36” long (depending on the size of your tubes)
- Roll ropes around the greased cream horn tubes, starting at the bottom as shown.
- Place on a baking sheet lined with parchment (or silpat liner)
- Cover with plastic wrap and allow to rise for about 30 minutes.
- Brush with egg wash, and sprinkle with sesame seeds and/or poppy seeds if desired.
- Bake in a preheated 350° oven for between 18 to 22 minutes – watching closely for over browning.
- Place on wire racks to cool completely before removing tubes.
- Fill cooled bread cones with sandwich filling as desired.
- 2 1/2 cups all-purpose flour (bread flour may be substituted; rolls will be firmer and chewier rather than softer and fluffier; you may only need 2 1/4 cups bread flour) + extra flour if needed, see directions
- 1 cup buttermilk, warmed to manufacturer's directions, see directions
- 2 1/4 teaspoons instant dry yeast (one 1/4-ounce packet)
- 2 tablespoons canola or vegetable oil
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt, optional and to taste
- 1/2 cup unsalted butter (1 stick), very soft
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar, packed
- 3 tablespoons cinnamon
- 4 ounces cream cheese, very soft (light cream cheese may be substituted, but it's runnier and you may want to skip the cream)
- about 2 cups confectioners' sugar
- about 2 to 3 tablespoons cream, half-and-half, or milk (eggnog, maple syrup, orange juice, Baileys, or Kahlua may be substituted if desired)
- Preheat oven to 350F. Prepare a 9-inch pie dish (holds about 9 rolls) and a 9x5-inch loaf pan (holds about 5 rolls) OR prepare a 9x13 pan by spraying with cooking spray or grease and flour the pan(s); set aside. See blog post for explanation about pan sizes.
- Dough - To the bowl of a stand mixer fitted with the dough hook (or large mixing bowl and hand-knead), combine all dough ingredients and knead for about 7 minutes, or until dough is soft, smooth, and has come together in a firm mass. If hand-kneading, you may need to knead a few minutes longer. Note - Based brand of yeast used, buttermilk temperature will vary. Red Star Platinum yeast calls for a warmer temperature than most, 120 to 130F; other brands are much lower, about 95 to 105F. Warm buttermilk according to the yeast manufacturer's recommendations on the packaging. This takes about 1 minute in a glass measuring cup in my microwave. Taking the temperature with a digital thermometer is recommended, but if you're not, make sure the water is warm, not hot. Err on the cooler rather than hotter side so you don't kill the yeast. Note - Dough should be smooth, not overly sticky, and fairly easy to handle. If your dough is very wet, moist, sticky, or gloppy, add flour in 1 tablespoon increments until it comes together easily.
- Turn dough out onto a Silpat-lined or cooking sprayed work surface.
- Using a rolling pin, roll dough into a rectangle that's approximately 9x14 inches. Use a 9x13 pan and just eyeball it so the dough is a little longer than the pan.
- Filling - Spread butter in an even layer over the surface of the dough, leaving about 1/4-inch margins around edges; set aside.
- In a small bowl, add sugars, cinnamon, and stir to combine. Evenly sprinkle mixture over the buttered dough.
- Starting with the 14-inch side, roll dough up into a tight log.
- Make approximately 1-inch slices using plain (not mint) waxed or unwaxed dental floss. It's the best way to slice rolls so they don't get squished and lopsided.
- Place rolls into prepared pan(s).
- Bake for about 20 minutes, or until cooked through and set. I baked for exactly 20 minutes. Watch rolls closely so you don't burn them. The dough is so white and will fool you into thinking it's still raw when it's not. Rolls continue to firm up as they cool. While rolls bake, make the frosting.
- Frosting -Combine all frosting ingredients in a medium mixing bowl, and beat with an electric mixer or by hand with a whisk until smooth and combined. Based on desired frosting consistency, you may need to play with the sugar and cream ratios slightly.
- Apply frosting to rolls as desired. I placed some frosting in a small sandwich bag, cut the corner, and made swirls. Smearing it on fast and thick with a spatula is what I prefer to do when not photographing them. Extra frosting will keep airtight for many weeks. Rolls are best eaten warm and fresh but will keep airtight for up to 2 days. Reheat gently in microwave before serving if desired. I'm comfortable storing frosted rolls at room temperature, but if you're not, frost only the portion you plan to consume immediately. Rolls may be made, cooled completely, put in a Ziplock (don't frost them) and frozen for up to 4 months. Thaw at room temp, frost, and serve.
Autumn Leaves Fall Sunlight
Colors of Autumn
Villa in Autumn, Bagnoregio, Italy
Moorea, French Polynesia
Catalina Beach, La Romanas Isla
Perfect Rest Place
Bora Bora,French Polynesia
A Sea of Tulips at Longwood Gardens in Kennett Square, Pennsylvania
White Roses with Pink Hearts
3 large chicken breasts
5 C corn flakes
3/4 C flour
1/2 t salt
1/2 C milk
6 T olive oil
1 12 oz package bowtie noodles (farfalle)
1 10 oz container Philadelphia Cooking Cream
2 cans cream of chicken soup
1 C chicken broth
1/2 C milk
See full instructions on: jamiecooksitup.net
1 – 20 ounce bag of frozen unsweetened strawberries
1/4 – 1/3 cup granulated white sugar
Freshly squeezed lemon juice
20 whole graham cracker
3/4 cup (1 1/2 sticks) chilled unsalted butter
1/2 cup packed golden brown sugar
See full instructions on: fullforkahead.com
For the Spring Rolls
12 Spring Roll Wrappers
2 cups cooked Bean Thread Noodles
1 bunch Bronze Leaf Lettuce
2 cups Fresh Bean Sprouts
1 bunch Cilantro
1 cup of small Broccoli Florets
3 Green Onions
2 to 3 Carrots
See full instructions on: couponclippingcook.com
1 Sun Dried Tomato Tortilla Wrap
1-2 Tbl Whipped Cream Cheese
1 Tbl Diced Red Bell Pepper
1-2 Tbl of Crumbled Bacon
A couple of shakes of Italian seasoning
5 Slices of Roma Tomato
Baby Spinach Leaves
Iceberg or Romaine lettuce leaves
2 Thin Slices of Baby Swiss Cheese
Thinly Sliced Turkey Breast to Cover Filling
Full Recipe and Photo credit: winterwheat1.com
The Novice Chef for this cute poptart recipe! I love how she made little heart shaped strawberries by cutting them lengthwise. She used Nutella as her filler; now I’ve seriously got to try this. Check out her other amazing recipes while you’re there–sweet potato s’mores, goat cheese stuffed dates, chocolate covered potato chips. It’s like food heaven!
Life Is Wonderful came up with these cute fruit ideas for her son’s classroom Valentine’s Day party. I’m sure they were a hit! I like the idea of using a cookie cutter to cut out a heart shape in a watermelon and then replacing it with a heart shape cut out of another type of fruit. So easy yet adorable! And the little fruit Kabobs! Who could resist those? With of the sugar filled treats that go around on V-day, this one is quite refreshing.
Menu Musings to read more, and check out Julie’s entire recipe index while you’re there. She has a ton of easy-to-follow photos and creative recipe ideas.
recipe and baking instructions, just hop on over to Rhodes Bread where Jonna from Get Off Your Butt and Bake will show you how!