About the amish bread/rolls

I thought I'd give a quick update on the rolls and breads.

I've made this recipe (below) about 4-5 times now. I'm almost out of flour, from a 5lb bag. ;)

• First off, REAL bread flour made all the difference for me (and NOT bread machine flour). Yes its more expensive, but in the end, its worth it.
• Half and Half just does not cut it (pun intended).
• Whipping cream and 35% cream is awesome. I've a thingy of "light" cream (LOL) 18% waiting for the next batch, I'll keep you posted if it works, or not.
• A pan with a hole will pee caramel in your oven. I'll be burying one of my grandma's pans :(
• If you're gonna make this recipe a lot, buy a jar of yeast, and if you'll be REALLY making it a lot, I've seen (for the 1st time) 2lb yeast blocks, kinda neat!
• One of those huge sugar shakers (like a large parmesan shaker) works AWESOME for sprinkling all that cinnamon.
• A good whisk is your friend (even a dollar store once, so long as you treat it gently).
• Even if you're tired, after you've rolled your rolls, and put the loaves in the pans, clean your counter and get it ready for the cooling off of the baked goods.
• While you're at that dollar store, get a couple of cooling racks, these fold out of the way, and are indispensible for your culinary adventures! ^_^
• A good non-shedding brush works well for the melted butter ;)
• Be warned, once you start offering these to people, they will be thrilled! Oh, and be warned, if you tell people you make this very therapeutic recipe by HAND they'll look at you like you're nuts!
• Forgetting ingredients (like salt and oil like I did.) makes for a tough recipe, but still good. The bread loaves I made had a hard time standing on their own, so they were given with the instructions, stand on their heads. They were so soft and fluffy (and delicious omgosh!) but you could taste the missing salt (see? I screw up too!) you have to learn to laugh at yourself. ;)
• If you know someone who's just had surgery, or an elderly person (and maybe not so elderly ;) that does not get much visiting, or outing, why not bring them a pan of these, or even 3-4 rolls? Make someone's day, and share the goodness. And wish them a Merry Christmas (and if its on your heart, why not take the opportunity to INVITE them to your Christmas dinner (or your after Christmas dinner)? I can tell you, as a single bachlorette, how warming it is, when I'm asked to a friend's house for Christmas or Thanksgiving. :)

Merry Christmas, I'll be back, with more favorite recipes! Stay tuned! And, remember, if I can do this, SO CAN YOU!  God Bless!

Amish Bread and Caramel Rolls

Credits for this recipe go to my friend, Emily Blank. She'd told me about this AWESOME Amish bread and even better Caramel Rolls recipe, and of course, my ears twitched and I started drooling. (I'm a total sucker for homemade bread). Now before you say, ooh, I can't make bread... Listen, if I can do it, YOU can! ^_^

I will redo the recipe when I get more bread flour, and I will take pics like I normally do, to help along. For the time being, here's the recipe, as Emily gave it to me.

Amish white bread recipe:


Dissolve 1/2 cup sugar in 2 cups hot water

Add 1 packet of yeast and allow to proof (foam) (proofing takes 5-10 minutes, as per google. ;)

Stir in 1 1/2 tsp salt and 1/4 cup oil (veg, canola...whatever)

Then I stir in 6 cups (roughly) of premium white bread flour. I knead in about 1 cup at a time. Pour small amt of oil in a bowl, once the dough is ready roll it in oil , cover and let rise. AFter a few hours, punch it down, knead a bit more...divide into 2 loaves and put i bread pans, allow to rise a bit more, then bake at 350 for 30 mins.
(I placed my bowl, covered with a floured towel, next to the hot air vent. I normally keep my place VERY cool, so this was perfect). The rising took about 1 hour I think... I will re-check next time. You know its right when its doubled in size, and when you press it, GENTLY - NO POKING! your finger should leave an indent that pops back. If it pops back very slooooowly, then its not ready.

 I don't have a bread loaf pan, so I used mini-loaf pans... it made the most PERFECT mini bread slices! and just the right size when you're not that hungry :)

Caramel Rolls:

These are SO freaking GOOD!

I use 1 loaf worth of the above dough. Then in a small saucepan I melt 1 stick of butter and 1 cup of brown sugar. Then remove from burner and stir in 1 cup of whipping cream until stirred in completely. Pour into 9X13 pan. (I used an 8X8. giggle. they popped out. LOL!)


Take the dough and flatten in rectangular shape. Then (I just use my fingers) spread butter over dough and sprinkle cinnamon over dough. Roll the dough lengthwise so that it looks like a footlong sub Seal the ends and creases. I use dental floss to cut into rolls. Slide floss underneath the dough, criss cross and pull until it separates, leaving a roll. Do that all the way down and place on top of caramel mixture. Then cover and let raise. When ready, bake at 350 for 30 minutes. After you take it out of the oven let it sit for 5-10 minutes. Then I cover with tin foil and flip over. And Voila! Mine still don't look all that pretty but they are DELISH!
 

Mini-Loaf. See how much they POOFED up? AWESOMER! :)



My 8X8 messy pan :| I'll know next time. I use a convection toaster oven (I didn't use the convection part), which may explain why my buns are so toasted. ;) and they really POOFED! See all the caramel on the side? yum.



After flipping the pan into my serving plate. The caramel is not this color, its just the camera. lol! but its sooooo good!

Cinnamon-onum-numnum! :) I wanted to see if the rolls were done inside. And then well, you just CANNOT give away the imperfect ones right? :)

MY way of cutting, I used a sharp knife, and sliced in one motion without squishing. Also, make your slices about 3/4 -1" wide as these will go POOF and like expand, a LOT! (which is kinda neat). If you want to be mean, make sure to invite people over, just after taking these out of the oven. DROOL! :)
 
ALSO, I used a foil pan. BIG mistake. It was not solid enough when I pulled the pan out, and I had caramel sauce ALL over the place :( what a waste, all that yummy caramel - oh hi! sorry... Use a solid pan, and I would suggest you NOT pouring ALL the sauce in the pan at once, pour some in, add the fluffy things, then add some as needed. I had an excess amount too, plus 4 fluffies, so I used 2 mini-loaf foil pans, and oh they were YUMMMMMYYYYY!  I used a long/wide serving plate (instead of foil) due to the silliness of the foil pan... and flipped it. Please be careful, its HOT!  now, GO. bake! you CAN do this! :)

TWEETS NEEDED! NOW! free for you! a chance to win for an awesome rescue!

Hi everyone! I support a cocker spaniel rescue called camp cocker rescue. There is a contest on twitter right now, that could win them 7K (as in seven THOUSAND dollars). All they need is a tweet for their rescue, and its FREE for you! They need all the support they can get, so please won't you tweet? Here's the link to their page that tells you exactly what to do. you don't need to buy anything, just tweet. :) (if you DO want to donate to their awesome cause, that's welcome too!)




http://campcockerrescue.squarespace.com/tweet-for-camp-cocker-rescue/



Thanks SO much, please share this, far and wide!

Cynthia

Mother's day challenge!

Mother's day challenge! OK folks, listen up. Mother's day is coming. Well, my mom grew wings and flew to heaven. I challenge each and every single one of you, to spend some time with a senior or a mom who lost their kid this mother's day. Bring flowers, or a card, or even just YOU. Lets see if maybe we can brighten things up a bit. Share the Lord's blessings! :)

SuzyQ Quinoa or End-of-month Quinoa... both veggie and meaty recipe.

Its the end of the month. Looks in fridge. Hmmm... what do we have to work with. My friend Lorna will be thrilled, NO mushrooms (sobs madly). Ah well... This recipe is interchangeable in its veggies. Use what you have, just try and make it fairly even amounts of each. I used literally what I had left. And this is what happened :)

Also, this can be a vegetarian dish, or, a with meat dish. I kept the meat separate, so that if I want some of this yummy stuff for breakfast tomorrow, I won't overdose on protein. The name? For some reason, my friend Suzy (who is Vegan) kept coming to mind, Ashley too... :) Q is for Quinoa... So, its a friendly dish, all around. A lot of steps I know, BUT, its one of those COEMT! :) Makes a HUGE batch. YUM!

A note about the Kabuto or whatever they are called tomatoes. These are weird in color, brownish/red. Weird ugly, but oh SOOOOOO tasty! They are I think kind of like heirloom tomatoes, sure taste like them! If you can't get these, (they can be pricey, these were 50% off :) get regular tomatoes, preferably fresh off the vine (hard in winter, I know :|)

Oh, and if you value your sanity, do NOT eat Quinoa with chopsticks. Seriously!


Ingredients:




1 large head of broccoli (about 1.5 lbs), chopped small, and evenly.

1 cup of baby carrots, sliced lenghtwise

1 med onion, sliced

2 cups of sliced almonds

garlic puree, divided

Kabuto Tomatoes (or any heirloom tomatoes) 3 sm-med, sliced in thin quarters.

Mirrin sauce (about 2 tsp)

salt and pepper

soy sauce

olive oil

butter (or olive oil if you prefer)

Cooked plain Quinoa (about 4 cups cooked)



If adding meat, prep the following

1 lb steak

1 lb shrimp, raw and shelled.



Steak Marinade:

2 tbsp olive oil

2 tbsp sodium reduced soy sauce

salt and pepper (about 1/8 tsp)

2 tbsp sesame seeds

1 tsp fine sugar

2 tbsp cornstarch

3 tbsp cold water

1 tbsp garlic



mix well.



Cut steak in small bitesize pieces, try to cut evenly.

Add marinade, and mix well. Put aside. (while you are cooking, you will mix it every once in a while).



Shimp Prep:



I used raw, shelled shrimp.

In bowl, add shrimp, 1-2 tbsp garlic, to taste, salt and pepper (about 1/8 tsp), 1 tbsp olive oil

mix well. set aside. you'll stir every once in a while, just like the beef.

~~~~ COOKING ~~~~ I cooked everything on high



In large teflon pan, put 2 tbsp butter OR olive oil, 1/8 tsp of salt and pepper each.

Add 1/2 sliced onion, brown well.

Add quinoa, break up any lumps, and stir-fry for about 8 minutes or so, until heated through, and you see some of the quinoa get toasty.

Put aside in large bowl.

Add 2 tbsp olive oil, heat.

add 1/4 sliced onion, and brown well.

add both broccoli and carrots, and stir fry for about 7 minutes, veggies will become bright green and orange. Salt, garlic (1 tbsp or to taste) and pepper to taste.

Add almonds, mix well, stir fry, stiring constantly, for another 3 minutes or so.

add 2 tbsp soy sauce, and mix well. (the soy sauce adds flavor, and being liquid, will help "steam" the veggies.

At this point, if you are doing the veggie Quinoa, skip the steps below, and go to Final step.



Remove veggies in a separate bowl.



Add steak in hot pan (do not drain), stir fry until evenly brown. The cornstarch makes a kind of pasty coating, this is normal, just tap your spatula on the side, and mix it back in. When the meat is dry, and there is no more "pastiness", its ready. Remove.

is ready :)

Add 1 tsp olive oil, heat. Add last 1/4 sliced onion, brown well.

Add shrimp (and all bowl content), stir fry for abour 2-3 minutes on each side (depending on size of shrimp. do NOT overcook!)

do NOT overcook shrimp! these are just about done, as we'll be frying them a bit more in a minute!

Add beef, ad stir-fry vigorously for another 3 minutes max!

Remove from heat in a bowl.



FINAL STEP:



Add Quinoa back into pan, and add veggies. Stir-fry until fully warmed through, then add tomatoes, salt and pepper to taste. Stir fry very briefly, to not overcook tomatoes. Serve immediately, with sesame seeds sprinkled on top if desired.

IF using the meat recipe, serve Quinoa mix in bowl, and add 4-6 tbsp of the meat mixture on top, sprinkle with sesame seeds and enjoy!

With meat

Without meat

I hope you've enjoyed this recipe, I'd love to hear your comments... You can email me at ladybug(@)mail2freedom.com (remove the brackets () to send) :)

Cyncerly, Cyn