Rosemary Potato Rolls with Herbed Garlic Butter

This bread is so good it’s bound to become a tradition this Thanksgiving. Baking bread can sometimes be intimidating, but these little rolls are actually quite straightforward to make.

Ingredients

3/4 cup unsalted butter

1 1/4 cups milk

3 tbsps white sugar

1 package (2 ¼ tsp) active dry yeast

3 1/2 cups flour, plus a bit more for dusting

1/2 cup instant potato flakes

1 egg

2 tbsps chopped rosemary

2 tsps salt

For the garlic butter:

3 tbsps unsalted butter

1 large garlic clove, minced

1 tbsp roughly chopped fresh thyme

Directions

Preheat oven to 350°F.

In a small saucepan gently warm the milk, butter and sugar until butter is melted; don’t get it too hot or it will kill the yeast. Sprinkle the yeast over the surface of the warmed buttery milk and allow the yeast to bloom for 5 minutes. If it doesn’t smell “yeasty” start over/find fresher yeast.

Add the bloomed yeast liquid to a bowl of a standing mixer with a dough hook attachment. Add in the flour and potato and knead on high until combined. Add the egg, rosemary and salt and continue kneading. The dough should be slightly tacky, but not sticky. Add more flour if it seems too wet.

On a lightly floured surface, turn the dough out and shape into a ball. Transfer the dough ball to a lightly greased bowl and cover with a damp tea towel or plastic wrap. Set in a warmer area of the kitchen and allow the dough to rise until doubled (about 1 ½ hours).

Transfer the dough to a lightly floured surface once again. Gently punch the dough down and cut into four equal portions. From those four portions continue cutting and forming small dough balls; you should have 12-18 balls in total.

Butter a baking dish or cast iron pan and transfer the shaped dough to the dish. Let the dough balls rise for an additional thirty minutes - preheat the oven to 350°F while they’re rising.

Bake for 25-30 minutes, or until golden brown.

While baking, make the garlic butter. In a small pan melt the butter with the garlic and thyme and allow the garlic to cook on low heat for 2-3 minutes.

Remove the rolls from the oven and brush with the garlic butter. Finish with a sprinkling of flakey salt. Serve warm.

Serves 16

 

Easy Yeast Rolls

Ingredients:

1 cup whole milk (you can use other milk but whole milk makes the rolls the yummiest)

1/2 cup butter (one stick)

1/4 cup sugar

2 eggs (large)

1 teaspoon salt

4 cup bread flour

2 1/4 teaspoon yeast

(1 or 2 T water if needed)

Note: save the butter wrapper in the fridge for later.

Instructions:

Warm the milk to between 90 and 110 degrees F.

Mix all of the ingredients together minus the optional water.
(If you have a mixer with a bread hook you can use that or just mix by hand)
Once all the ingredients are added if the dough seems very dry add 1 tablespoon of water.  A second tablespoon of water can be added if still needed.  I rarely need to add the water unless the air in my home is extremely dry.
See picture for how the dough should look.

Once all of the ingredients are fully incorporated knead the dough on a lightly floured surface.
Knead until the dough is smooth and elastic (approximately 6 to 9 minutes).

Place the dough in a very lightly oiled bowl, cover with a damp towel and place in a warm area.
Allow the dough to rise until it is about double in size (approximately 60 minutes.)
(My grandmother liked to let her bread rise in the laundry room while the dryer was running as the heat made the room warm or on top of the refrigerator.)

If you saved the butter wrapper use that to butter the 9 x 13 pan (I use a pyrex).
Just rub the empty butter wrapper all over the bottom and sides of the pan.
Your hands stay clean and you are using butter which would have been thrown away.

You will be making 24 rolls.
Split dough in half and then again so you have 4 even sections of dough.
Divide each of those in half again and then divide into 3 even balls.


To Shape Rolls: (see link below for a video how to)
Take a section of the roll in your hand.
Make a circle with your thumb and fingers that is smaller than the dough.
Hold the dough in the circle your hand creates.
Using your other hand push gently on the backside of the roll (inside your hand.)
Keep pushing gently while your other hand stays in a circle and smooths the outside of the roll.
Continue until the roll is smooth and shaped into a ball.

I make 6 rows of 4 rolls and place them in the greased pan.

Cover the rolls with a damp towel and let rise in a warm area for 15 to 20 minutes.
(You can let the rolls rise for longer, sometimes if the oven is not free I have let them rise for almost an hour and they were still perfect.)
The rolls should increase in size by about 50%.

Remove the damp towel and bake at 375 degrees F for 14 to 17 minutes or until the rolls are slightly golden brown.  The color will be very subtle so make sure you do not over cook.

Serve warm with butter.
Very yummy!!!

Video link

Source: Instructables

Trisha Yearwood's Hush Puppies

2 cups self-rising white cornmeal

3/4 cup finely chopped onion

1 large jalapeño, chopped fine

2 cups buttermilk

kosher salt

8 cups peanut oil, for frying

In a large bowl, mix the cornmeal, onions, jalapeno and a pinch of salt. Add enough of the buttermilk to make a stiff batter. You may not need the whole 2 cups.
Heat the peanut oil in a deep fryer or a large heavy bottomed pot to 250 degrees F.
Drop the batter into the hot oil by teaspoonfuls. The hushpuppies will turn over in the oil as they cook. They are done when they are brown all over, 6 to 8 minutes. Remove them from the oil with a slotted spoon, drain on paper towels and season with salt. Keep the hushpuppies warm while you fry the remaining batter. Serve hot.

Cook's Note: If you can't find self-rising cornmeal, substitute 2 cups cornmeal plus 3 teaspoons baking powder and 1/4 teaspoon salt.

Cinnamon & Sugar Pull Apart Bread

 

Ingredients

•  1 Loaf Bread Dough, barely thawed or 12 Rhodes Dinner Rolls , thawed but still cold * I used Rhodes bread dough
• ½ cup butter, melted (1 stick)
• ¾ cup sugar
• 3 teaspoons cinnamon

Glaze:

• 1 cup powdered sugar
• 2 tablespoons milk
• 2 tablespoons butter, melted
• ½ teaspoon vanilla

Homemade Naan

Ingredients

4 cups all-purpose flour or 1/2 all-purpose and 1/2 whole wheat pastry flour

1 1/2 teaspoons baking powder

1 teaspoon baking soda

1 tablespoon sugar

1/4 cup hot water (but not boiling, just hot tap water)

3/4 teaspoonactive dry yeast

3/4 cup warm milk

1 cup greek yogurt

melted butter for brushing (may use olive oil)

fresh cilantro or other herbs for topping

 

Instructions

1. In a medium size bowl, or 4 cup glass measuring cup, dissolve the sugar in the warm water (about 105 degree F). Add the dry yeast to the warm water and stir until the yeast is dissolved. Let it sit for 10 minutes or until the mixture begins to froth and rise.
2. Add the four, baking soda and baking powder to a large mixing bowl.
3. When the yeast is foamy and smells like bread add the warm milk and yogurt. Pour the wet ingredients right into the middle of the dry and begin mixing the wet with dry using a wooden spatula. When the dough is about to come together, use your hands to finish mixing. As soon as it comes together, stop kneading. It should be sticky, but should form a ball and be soft. Cover the bowl with a damp towel or plastic wrap and let sit in a warm place 1 hour or if not using right away overnight in the fridge.
4. When ready to cook divide the dough into 8 equal balls and using a rolling pin, roll each piece of dough into an oval shape. It should be about 6-8 inches long and about 1/4-inch thick, but no thinner. Repeat this method with the rest of the dough.
5. Warm a cast iron skillet over medium-high heat (you want a hot pan). Brush both sides of the naan with melted butter and if desired sprinkle on any spices you like such as cumin and garlic. Place the naan on the hot skillet, cover with a lid and bake for 1 minute, until you see bubbles starting to form. Flip and cook for 1-2 minutes on the other side, until large toasted spots appear on the underside. Brush with a bit more butter if desired, then sprinkle with a little kosher salt, fresh cilantro (I used cilantro) or other herbs. Place the naan in a tea towel-lined dish. Repeat with the rest of the naans and serve. These are best eaten fresh, but will keep in a ziplock bag for a few days or in the freezer.

Makes: 8 Naans

Source: http://www.halfbakedharvest.com/homemade-naan-step-step-photos/

Gluten Free Jalapeño Cornbread Muffins

 

Ingredients

• 3 Tbsp melted butter
• 1/3 c pumpkin puree or unsweetened applesauce
• 1/4 cup honey
• 1/4 cup raw or granulated sugar
• 1 large egg
• 1 cup low-fat buttermilk OR almond milk + 1 Tbsp vinegar or lemon juice
• 1 cup cornmeal
• 1 cup GF flour blend*
• 1/2 tsp salt
• 1/2 tsp baking soda
• 2 jalapeños, divided

 

 

 

 

Instructions

1. Preheat oven to 350 degrees F, and line a muffin tin with 12 paper liners OR lightly grease them with non-stick spray or butter.
2. Melt butter in a large mixing bowl.
3. Add pumpkin puree (or applesauce), sugar, honey, eggs and whisk to combine.
4. Next add salt, baking soda, 1 of the jalapenos (diced, seeds removed) and stir.
5. Add buttermilk or almond milk and stir again until combined.
6. Last, add cornmeal and gluten free flour blend and stir until combined. If it looks too thin, add a touch more flour. If it looks to thick, add more buttermilk.
7. Pour evenly into 12 muffin tins and top each with a slice of jalapeño (optional), seeds removed.
8. Bake for 18-22 minutes, or until golden brown on top and a toothpick inserted into the center comes out clean.Remove from oven and let rest in the pan for a few minutes. Then transfer to a plate or bowl for serving. Cover to keep warm.
9. I highly recommend serving these with just a touch of butter and honey.
10. Will keep in an airtight container for up to a couple days. Store in the freezer to keep longer.

Nutrition Information

Serving size: 1 muffin Calories: 199 Fat: 4 g Saturated fat: 2 g Carbohydrates: 37 g Sugar: 11 g Sodium: 202 mg Fiber: 2 g Protein: 3 g

3.2.1753

Notes:
* Gluten free flour blend: 3/4 cup brown rice flour, 1/4 cup potato starch, 2 Tbsp tapioca flour, 2 Tbsp white rice flour.
* Nutrition information is a rough estimate for 1 muffin.
* Recipe heavily adapted from Iowa Girl Eats.

Source: http://minimalistbaker.com/gluten-free-jalapeno-cornbread-muffins/

Amazing Homemade Raspberry Rolls

You’ll start with my soft breadstick recipe. Mix up the ingredients (disregarding the garlic butter) and knead as directed in that post. Let the dough rise once for about an hour until nearly doubled in size. Then you’ll start shaping as raspberry rolls instead of breadsticks:

1. On a floured surface, roll out dough to a 12×18 rectangle. 2. Mix raspberry preserves and softened butter and spread evenly over dough, leaving 1 inch uncovered along top edge as shown. 3. Carefully roll up dough from the bottom, pinching to seal seam. 4. Use a sharp knife to mark 16 equal pieces. 5. Gently slide a 12 inch length of thread under roll until it’s even with the first mark. Criss cross thread across top of roll and pull ends gently to slice through. 6. Place rolls in a greased 9×13 pan.
NOTE: I put 12 rolls in a 9×13 pan and 4 more rolls in another small casserole dish – I think this keeps the rolls from getting too squished and helps them cook more evenly. If you want to cook the entire recipe in one 9×13 pan, divide into 12 rolls, not 16.

1. All 12 rolls are in the pan. 2. Let rise for 20-30 minutes or until rolls are puffed and just touching. 3. Bake at 350 degrees for 20-25 minutes until tops are golden brown. (I like to gently pull two of the center rolls apart from each other to be sure the dough is fully cooked in the middle before I take them out of the oven – last time mine cooked for exactly 22 minutes). 4. Let rolls cool for at least 15 minutes before topping with frosting.
The rolls really are best warm, but they taste great cooled as well. I like to get up and start them by about 7 in the morning, so they’re ready at 10 for a lazy Saturday morning breakfast or a weekday brunch.

 

 

Source: ItsAlwaysAutumn

Parmesan Rolls

 

INGREDIENTS

3/4 cup milk
2 tablespoons olive oil
3 cups tapioca starch (or flour, such as Goya or Bob's Redmill, found at health food stores), plus more for dusting
1/2 teaspoon salt
1 egg
1 cup freshly grated Parmesan
1 teaspoon black pepper or cayenne pepper (optional)
1 tablespoon chopped scallions, sesame seeds or poppy seeds (optional)

PREPARATION

Preheat oven to 400°. Bring 3/4 cup water, milk and oil to a boil in a small saucepan. Combine tapioca starch and salt in a bowl. Add liquid and stir quickly with a rubber spatula until mixture resembles a thick paste. When dough is cool enough to touch, add egg and knead with hands until fully absorbed. Add Parmesan and pepper, scallions or seeds, if desired, and knead to combine.

Dust work surface and hands with tapioca starch and roll dough into a log 1 inch thick. Slice into 1 1/2-inch pieces (about the size of a golf ball) and stand each piece vertically on a cookie sheet lined with parchment paper. Bake until golden brown, about 20 minutes.

Nutrition per serving

Nutrition per serving

143 calories per 2 rolls
4.9 g fat (1.8 g saturated)
21.1 g carbs
0 g fiber
3.4 g protein

Source: Self Recipes

Garlic and Herb Pull Apart Bread

 

Yield: 1: 10-inch loaf
Prep Time: 2 hours
Cook Time: 35 minutes

Garlic and Herb Pull Apart Bread

Soft and airy homemade garlic pull apart bread with Parmesan and herbs.

Ingredients:

3 1/2C bread flour
1 Tbsp granulated sugar
1 pkg or 2 1/4 tsp instant/rapid rise yeast
1 1/4 tsp salt
1/4 tsp thyme
1 1/2 tsp basil, divided
8 cloves garlic, divided
2 Tbsp olive oil
1/4C milk
1C plus 2 Tbsp warm water
4 Tbsp unsalted butter, melted and divided
6-8 Tbsp Parmesan cheese

Directions:

Add first 5 dry ingredients to the bowl of a stand mixer, plus 2 cloves of garlic, minced and 1/2 tsp basil.
With mixer on low, add olive oil, milk and warm water. Increase speed as needed, mixing until dough pulls away from the bowl, shape into a smooth ball.
Transfer dough to a large greased bowl. Cover and place in a warm location until double in size.
Roll out dough to a 12x20-inch rectangle. Generously brush with 3 Tbsp melted butter. Sprinkle with remaining 1 tsp basil, Parmesan cheese and remaining 6 cloves of garlic, minced.
Carefully cut into 6 equal strips, layering on top of each other. Cut into 6 equal stacks. Transfer dough squares to a lightly greased 10-inch loaf pan. Cover loosely and allow to rise for 30-60 minutes.
Preheat oven to 350 degrees. Prior to baking, drizzle with remaining 1 Tbsp melted butter. Bake for 35 minutes, covering with foil if necessary to prevent over browning.
Enjoy warm.

Source: bakedbyrachel

Easy Mini Pumpkin Cinnamon Rolls

 

Cook Time: 20 minutes

Total Time: 25 minutes

Mini cinnamon rolls made with pumpkin butter and cream cheese frosting! The best part? They take less than 30 minutes to make!

Ingredients:

For the pumpkin cinnamon rolls:
1 can Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet
1/4 cup pumpkin butter (I use Trader Joe's brand)
3 tablespoons brown sugar
1 teaspoon ground cinnamon
For the cream cheese frosting:
3 ounces cream cheese, softened
1/4 cup butter, softened
1 1/2 cups confectioner’s sugar
1/2 teaspoon vanilla extract
1 tablespoon milk (more if you like a thin frosting)

Directions:

1. Preheat oven to 375 degrees F.
2. Unroll sheet dough into one large rectangle. Spread pumpkin butter evenly over the dough. Evenly sprinkle brown sugar and cinnamon over the pumpkin butter.
3. Starting with short side of the rectangle, roll up into a log. Using string, dental floss, or a serrated knife, cut the roll into 10 slices. Place slices, cut side down, in a greased 8 x 8 baking dish.
4. Bake 18 to 20 minutes or until golden brown. Let cinnamon rolls cool in pan for 5 minutes.
5. While the cinnamon rolls are cooling, make the cream cheese frosting. In a medium bowl, stir together cream cheese and butter until smooth. Whisk in the confectioner's sugar, vanilla, and milk. If the frosting is still too thick, add a little more milk and whisk until smooth.
6. Spread frosting over cinnamon rolls and serve! I always have leftover frosting, but use as much as you like:)
Note-if you can't find the Pillsbury Crescent Recipe Creations refrigerated seamless dough sheet you can use regular Pillsbury crescent rolls. Just press the dough together to form a large rectangular sheet. I use Trader Joe's pumpkin butter, but you can use any brand or make your own.

Source: http://www.twopeasandtheirpod.com/easy-mini-pumpkin-cinnamon-rolls/

Almond Flour “Corn” Muffins

1 1/2 cups refined almond flour
1/2 tsp. baking soda
1/2 tsp. salt
1/3 cup raw honey
4 eggs

Combine all ingredients with a stand mixer until no lumps remain. Pour into greased muffin cups or loaf pan and cook in a 320 degree oven for 15 minutes.

Source:http://www.preppypaleo.com/2013/01/paleo-bison-chili-recipe-revisit.html

Paleo English Muffins

YEAST MIXTURE
1/3 C Warm Water
2 tsp Honey
2 Tsp active dry yeast

 Dry Ingredients
3/4 C Almond Flour
3 TBSP Coconut flour, sifted
1/3 C arrowroot starch
1/3 C tapioca starch
pinch of sea salt

 Wet Ingredients
2 eggs
1 TBSP olive oil
1 tsp apple cider vinegar

 Makes 8 waffles

 Prep Day:
1. Preheat your oven to its lowest setting (around 150 deg F)
2. Line a large baking sheet with parchment paper, and place 8 english muffin rings on the paper.
3. In a small bolw, mix together the water, honey and yeast. Set the mixture and the aside for 5 minutes until frothy.
4. In a medium sized bowl, combine the dry ingredients.
5. Add the yeast mixture and the wet ingredients to the dry mixture. Mix well with a hand mixer. If using almond flout let the dough rest for a couple of minutes to thicken. Stir before scooping.
6. Lightly spray the english ,uffin rings with cooking spray. You can grease them as well, but if you do the muffins will stick a little and will need to be loosened with a knife.
7. Scoop about 1/2 cup of batter into each muffin ring (fill to within 1/4" of the top). Smooth the tops with a spoon if needed.
8. Place the muffin tray in the oven, close the door and turn off the oven. Let the muffins sit in the oven for 10 minutes to rise slightly.
9. Leaving the tray in the oven, set the temperature 350 deg F. Bake the muffins for 20-22 minutes from the point you turn the oven on or until they are golden brown and the tops are firm but spring back to the touch.
10. Let the muffins cool completely on wire racks. Once cool, remove from the rings. UIse a fork to pierce around the entire edge of each muffin and pull the tops and bottoms apart gently.
11. Place a small square of wax paper between each split english muffin. Place the muffins in a 1-gallon freezer bag and freeze until needed.

Raspberry Almond Muffins

Ingredients

• 1 cup almond flour
• ½ teaspoon baking soda
• ½ teaspoon baking powder
• ¼ teaspoon sea salt
• 1/2 tsp pure almond extract
• 3 eggs, whisked
• 1 cup almond butter
• ⅓ cup raw honey
• ⅓ cup slivered almonds
• ⅓ cup coconut oil, melted
• 1 cup fresh raspberries

Instructions

1. Preheat your oven to 350 degrees F.
2. Mix all dry ingredients together in a large bowl. Set aside.
3. Mix eggs, almond butter, honey, almonds, almond extract and coconut oil together in another medium bowl. Combine with dry ingredients and mix together.
4. Fold in fresh raspberries.
5. Scoop batter evenly into 8-10 muffins cups (lightly greased with coconut oil, or lined with paper muffin liners).
6. Bake for 15-20 minutes. Watch muffins to be sure they do not overcook.

Better Than Starbucks Lemon Loaf

1½ cups flour

½ teaspoon baking powder

½ teaspoon baking soda

½ teaspoon salt

3 eggs, room temp

1 cup sugar

2 tablespoons butter, softened

1 teaspoon vanilla extract

2 teaspoon lemon extract

⅓ cup lemon juice

½ cup oil

zest of one lemon

Glaze:

1 cup powdered sugar

2 tablespoons whole milk

½ teaspoon lemon extract

 

Preheat oven to 350. Grease and flour a 9 × 5 loaf pan. In a large bowl, combine flour, baking soda, baking powder and salt.

In a medium bowl, combine eggs, sugar, butter, vanilla extract, lemon extract and lemon juice with a mixer until blended.

Pour wet ingredients into the dry ingredients and blend until smooth. Add oil and lemon zest and mix well. Pour into loaf pan and bake for 45 minutes until toothpick comes out clean. (It took an hour in my oven). Remove from oven and pour glaze over it, then cool in pan on a rack. Glaze – whisk to combine

Source:

http://jennsrandomscraps.blogspot.ca/2012/02/starbucks-lemon-loaf.html

Raspberry Bread Pudding

12 Rhodes Warm-N-Serve frozen Soft White Dinner Rolls, previously baked and at least a day old.

1 quart heavy cream

2 cups sugar

1 egg, beaten

1 teaspoon vanilla

Fruit Filling:

12 ounces frozen raspberries, thawed (I use strawberries)

1 cup sugar

1/2 cup apple juice

Vanilla Sauce:

2/3 cup butter

2 teaspoons flour

1 1/2 cups heavy cream

3 tablespoons sugar

1 teaspoon vanilla

Cut rolls into 1-inch cubes and place in a large bowl. Combine cream, sugar, egg and vanilla. Mix well and pour over roll cubes. Let roll mixture stand 30 minutes, stirring every 5 minutes, to allow cream mixture to absorb completely.

Combine fruit filling ingredients and mix well. Pour 1/2 of the roll mixture into a sprayed 9 x 13-inch pan. Top with fruit filling and remaining roll mixture. Bake at 350°F 60-70 minutes. Cover with foil last 30 minutes to prevent over browning.

Vanilla Sauce:

Over medium heat melt butter and add flour. Cook about 10 minutes, but do not brown. Add cream and sugar and boil until mixture starts to thicken. Remove from heat and add vanilla. Serve warm over pudding.

Source: http://www.rhodesbread.com/recipes/view/2202

Peppery Cheese Bread

2-1/2 cups all-purpose flour
1 tablespoon sugar
1-1/2 teaspoons coarsely ground pepper
1 teaspoon baking powder
¾ teaspoon salt
1/2 teaspoon baking soda
2 eggs
1 cup (8 ounces) reduced-fat plain yogurt
½ cup canola oil
1/4 cup 2% milk
1 tablespoon spicy brown mustard
1 cup (4 ounces) shredded cheddar cheese
2 green onions, thinly sliced

In a large bowl, combine the first six ingredients. In a small bowl, whisk the eggs, yogurt, oil, milk and mustard. Stir into dry ingredients just until moistened. Fold in cheese and onions.

Transfer to a greased 9-in. x 5-in. loaf pan. Bake at 350° for 45-55 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pan to a wire rack.

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https://www.facebook.com/JoshuaTrentPage via Welcome Home

Crawfish or Shrimp Pistolettes aka Stuffed Beignets

Ingredients

2 1/2 pound crawfish tails or shrimp

2 1/2 stick butter or margarine

2 ounces margarine for brushing

3 medium onions

1 small stalk of celery or 6 ribs chopped fine

1 cup bell pepper chopped fine

1 tbsp garlic cloves minced

3/4 cup chopped parsley

3/4 cup chopped green onions (scallions)

2 cans mushroom soup or 1 cream of mushroom and 1 cream of shrimp
8 ounces Velveeta cheese
1 small can or jar of pimentos (optional)
1 tsp black pepper 1/2 tsp cayenne or more (optional)
1/2 tsp Season All or Cajun Seasonings
hot sauce to taste
1 tsp Accent (optional)
2 bags Pistolette Rolls (24) or dinner rolls that are large enough to be stuffed
enough flour and water to make a paste

Directions
First prepare the pistolettes rolls; cut off one end, about 11/2-inch thick, and set aside. Take a knife and cut a pyramid shape opening into the heart of the roll and remove the middle of the roll. (Save this bread to make bread pudding.) Keep the two pieces of roll together for an easier fit. Set aside. Make a glue with 1 part flour and 3 parts water - Set aside.

In medium saucepan over medium heat melt the butter and sauté the onion, bell pepper, celery and garlic until onions have wilted.

Add the seasonings along with the cans of cream of mushroom and/or cream of shrimp. Add the Velveeta cheese and stir until completely melted. Add the crawfish/shrimp to the mixture. Note - you could chop the crawfish/shrimp into smaller pieces as in a dip. Bring to a boil then simmer about 10 minutes. Do not forget to stir to prevent scorching. You could choose to add more or less cheese to achieve your desired "pudding" consistency. Add the parsley and green onions to mixture combining well. Once cooked set aside to cool some.

Once cooled, fill the pocket of the bun with 1/4 cup of the filling. Dip the nose of the bun in the "glue" of flour and water and attach it to the same bun. Push the roll to the side of the tray to secure.

Stuffed Pistolettes may now be baked at 375 degrees F until golden brown about 20 minutes. If frying, drop into heated cooking oil until browned. Make sure there is enough oil to cover the pistolettes. Drain fried pistolettes on paper towels; serve hot.

The pistolettes can be frozen until needed. Remove from freezer one hour before baking or frying. These are the best!

/source: http://www.realcajunrecipes.com/recipes/cajun/crawfish-shrimp-pistolettes/762.rcr

Hope these are as good as the ones I had at the Port Arthur Mardi Gras a week or so ago! Can't wait to find out.

Cinnamon French Toast Bake

1/4 cup butter, melted
2 (12.4 ounce) cans Pillsbury refrigerated cinnamon rolls with icing
6 eggs
1/2 cup heavy whipping cream
2 tsp ground cinnamon
2 tsp vanilla
1 cup chopped pecans
1-1/2 cup maple syrup
icing from cinnamon rolls package
powdered sugar for dusting

Heat the oven to 375 degrees F. Pour the melted butter into an ungreased 13 by 9-inch (3-quart) glass baking dish.
Separate both cans of dough into 16 rolls and set the icing aside. Cut each roll into 8 pieces and place the pieces over the butter in the dish.
In medium bowl, beat eggs. Beat in the heavy cream, cinnamon, and vanilla until well blended. Gently pour the mixture over the roll pieces. Sprinkle with pecans and drizzle with 1 cup maple syrup.
Bake 20 to 28 minutes or until golden brown. Cool 15 minutes.
Meanwhile, remove covers from cinnamon bun icing and microwave on Medium (50-percent), 10 to 15 seconds or until thin enough to drizzle.
Drizzle the icing over top and sprinkle with powdered sugar. If desired, spoon the syrup from the dish over the individual servings. Serve with the remaining 1/2 cup maple syrup, if desired

Source: cookingchanneltv.com (PIllsbury)

Cinnamon Wreath Bread

2 Packages ( ¼ oz each ) Active dry yeast
1 ½ cups warm water (110-115 degrees)
6 TBS butter
1/3 cup nonfat dry milk
¼ cup sugar
1 egg
¾ tsp salt
4 1/2-5 ½ cups all-purpose flour
2 TBS butter melted
½ cup chopped almonds
1 ½ tsp cinnamon
1 cup confectioners sugar
1 TBS water
¼ tsp almond extract


In a large bowl dissolve the yeast in the warm water. Add the butter, milk powder, sugar, egg, salt, and 3 cups of flour. Beat on medium speed for 3 minutes. Stir in enough flour to form a soft dough. ( The dough will be sticky )

Turn out onto a floured surface and knead until smooth and elastic, about 6-8 minutes. Place in a greased bowl, turning once to grease the top. Cover and let rise in a warm place until doubled, about 1 to 1 ½ hours.

Punch dough down. On a lightly floured surface, roll the dough into an 18 in x 12 in rectangle. Brush with melted butter. Sprinkle with the cinnamon and chipped almonds to within ½ inch of the edges. Roll up jelly-roll style starting with the long side and pinch the seam to seal.

Place seam down on a greased baking sheet and pinch the ends together to form a ring. With kitchen scissors, cut from the outside edge to 2/3’s of the way towards the center of the ring at 1 inch intervals. Separate the strips slightly and twist to allow the filling to show. Cover and let rise again until doubled. (About 45 minutes to an hour)

Bake at 375 degrees for 20-25 minutes or until golden brown, Combine the confectioners sugar, water, and extract and drizzle over the warm bread.
Source: http://www.camp-cook.com/forum/viewtopic.php?t=2407&sid=ddf3eb9c39bc385af91a88d1428e0315

Blueberry Cream Cheese Mini Pies

INGREDIENTS 


Streusel
6 tablespoons all-purpose flour
1/4 cup sugar
1 tablespoon grated lemon peel
1/4 cup cold butter or margarine Blueberry Filling
3/4 cup sugar
3 tablespoons cornstarch
1 cup water
4 cups fresh or frozen blueberries
1 teaspoon grated lemon peel 1 tablespoon fresh lemon juice
Cream Cheese Filling
1 package (8 oz) cream cheese, softened
1/4 cup sugar 1 egg
Crust
1 can (16.3 oz) Pillsbury® Grands!® Flaky Layers refrigerated biscuits

DIRECTIONS
1 Heat oven to 350°F. In medium bowl, mix flour, 1/4 cup sugar and 1 tablespoon lemon peel. Cut in butter, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until mixture looks like coarse crumbs. Set aside.

2 In 2-quart saucepan, mix 3/4 cup sugar and the cornstarch. Gradually stir in water. Cook and stir over medium heat about 10 minutes or until thickened. Add 1 1/2 cups of the blueberries. Reduce heat to low. Cover; cook about 10 minutes or until mixture returns to a boil. Stir in 1 teaspoon lemon peel and 1 tablespoon lemon juice. Add remaining blueberries; stir gently. Set aside.

3 In small bowl, beat cream cheese filling ingredients until smooth; set aside.

4 Separate dough into 8 biscuits. Split each biscuit in half to make 16 rounds. With floured fingers, flatten each to form 4-inch round. Press 1 biscuit round into each of 16 ungreased regular-size muffin cups. Spoon 1 tablespoon cream cheese filling and 2 tablespoons blueberry filling into each biscuit-lined cup. Sprinkle each with about 1 tablespoon streusel (cups will be full).

5 Bake 18 to 22 minutes or until golden brown. Cool 5 minutes. Remove from muffin cups to cooling rack. Cool 10 minutes before serving.

Source: Pillsbury.com