Cheesy Dinner Rolls

#251985

Cheesy Dinner Rolls

These soft, homemade dinner rolls are a prefect addition to any dinner and they have an added bonus of gooey, cheesy center!

Prep Time30?mins

Cook Time20?mins

Time for dough to raise:1?hr?45?mins

Total Time2?hrs?35?mins

Course:?Side Dish

Cuisine:?American

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开云体育s:?

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Calories:?191kcal

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Author:?

Ingredients

4 1/2?cups?all purpose flour
2?tsp?sugar
1 1/2?tsp?salt?to taste
1/4?oz?rapid rise (instant) yeast?(1 envelope)
1 1/2?cups?warm whole milk?warmed to 110°-120°
1/4?cup?water?warmed to 110°-120°
6?tbsp?unsalted butter?melted
1?large egg
5-6?oz?Mozzarella cheese?block

Topping:

1?egg white?lightly beaten
1-2?tbsp?coarse or sea salt
1-2?tbsp?fresh minced rosemary?optional

Instructions

Prepare the dough:

Combine flour, sugar, salt, and instant yeast in the bowl if the stand up mixing bowl and whisk it together.
Heat up milk, water, and butter in the small sauce pot over medium heat until it reaches 110°-120°. Take off heat once temperature is reached.
Fit the dough hook attachment to the mixer and start mixing on stir. Slowly pour in the warm milk mixture into the bowl and then add the egg.
Keep slowly mixing until the dough comes together completely. Stop and scrape the dough hook and the sides when needed.
Sprinkle a large mixing bowl lightly with flour and transfer the dough into it. Cover it with plastic wrap and a clean towel and place into the warm place to raise for about an hour.
Note:?good temperature for the dough to rise is around 78° degrees. That is warmer than I like to keep my house so I usually find or create a warm place. I turn on the oven and place the bowl with the dough near it, that way it stays in the warmer ambient temperature.

Prepare the rolls:

Grease three 8 or 9 inch round baking pans. (Either size pan should work.)
Take out the dough and roll it in a long roll, about 3 inches thick. Cut it in about even 18 pieces.
Cut the cheese block into 18 cubes.
Gently press each dough piece into a circle and place the cheese cube in the center of the dough circle. Bring the edges together and seal it up. Place the roll in a greased baking pan, seam down. Repeat with the remaining dough and cheese.
Cover the baking pans with rolls with a clean paper towel and let them rise for about 45 minutes in a warm place.
Preheat the oven to 375°.
Whisk the egg white in a small bowl and brush the rolls with egg white and sprinkle with some coarse salt.
Bake rolls at 375° for 18-20 minutes, until golden brown.

Nutrition

Source: Will Cook For Smiles

~~~~~

Rhonda in MO

Lemon Honey Dinner Rolls

#251984

Honey Lemon Dinner Rolls

These soft and fluffy honey dinner rolls are made with lemon and honey inside and topped with warm, buttery lemon honey mixture.

Prep Time1?hr?30?mins

Cook Time20?mins

Total Time1?hr?50?mins

Course:?Side Dish

Cuisine:?American

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开云体育s:??rolls

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Calories:?251kcal

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Author:?

Ingredients

1 1/2?cups?whole milk
1?Tbsp?white granulated sugar
1/4?oz?packet of Rapid Rise yeast
4 to 4 1/4?cups?all purpose flour
3?Tbsp?salted butter?melted
1?egg
1?tsp?lemon extract
Zest of 1 lemon
2?Tbsp?honey
1?tsp?salt
Butter topping:
2?Tbsp?butter?melted
1 1/2?Tbsp?honey
1/4?tsp?lemon extract

Instructions

Combine sugar and yeast in a mixing bowl.
Warm up your milk to 120 degrees and add warm milk to the sugar and yeast. Stir and let the mixture bloom for 10 minutes.
Add 3 cups of flour and salt to the mixing bowl of the electric mixer. Start mixing on low and pour in the milk mixture.
Add egg, melted butter, honey, lemon extract and lemon zest to the mixing bowl as well.
Add remaining flour to the mixture, while it's stirring, 1/4 cup at a time. Mix until all flour is just combined. The dough will be thick and coming off the walls but still sticky.
Turn the dough onto a lightly floured surface and knead it a few times.
Shape it into a circle, cover with some saran wrap and a towel and let it rest and rise for 30-45 minutes. (I usually put my dough on a thick cutting board and I leave it on or near a warm stove. Make sure the stove-top is NOT on but the oven is on low temperature.)
Divide the dough into 12 equal pieces. (You can make smaller rolls and more rolls but dividing into 24 pieces but you will have to adjust baking temperature.)
Very lightly flour your hands and roll each dough piece into a ball.
I chose to do these dinner roll in 2 9-inch round pans because I wanted to achieve a flower look. You can choose to use a 9x13 pan and place all dough balls into one pan. Make sure to grease the pans you use.
Add rolled dough balls into greased pans. Divide the dough balls into 6 in each round pan (or place all 12 in a 9x13 pan). Cover with a towel and let them rise for 30-60 minutes, until doubled in size.
Preheat the oven to 375.
Bake dinner rolls for 18-20 minutes, until golden brown on top. (Remember to adjust time if making 24 smaller rolls.)
Melt butter in the microwave and mix it with honey and lemon extract. Brush all dinner rolls generously with the butter mixture.

Nutrition

Source: Will Cook For Smiles

~~~~~

Rhonda in MO

Strawberry Crescent Rolls

#251983

Strawberry Crescent Rolls Recipe

Strawberry Crescent Rolls are sweet and easy breakfast treats that are made flavorful with real strawberries! Big, flaky refrigerated crescent dough filled with easy to make strawberry filling. Perfect recipe for Mother's Day, brunch, and many other occasions.

Prep Time10?mins

Cook Time30?mins

Total Time40?mins

Course:?Breakfast, Brunch

Cuisine:?American

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开云体育s:?

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Calories:?201kcal

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Author:?

Ingredients

12?oz?package of Crescent Grands dough?the big and flaky kind

Filling:

10?oz?strawberries
2?tsp?lemon juice
2?tsp?vanilla extract
1?vanilla bean?or 1 tsp vanilla bean paste
1/3?cup?white granulated sugar

Topping:

2?tsp?white granulated sugar
1?tsp?cinnamon

Instructions

Chop strawberries and add them to a small sauce pot. Scrape vanilla seeds into the pot with strawberries. Add lemon juice, vanilla and sugar as well. Mix well until all incorporated. Simmer over medium heat for 13-15 minutes. A lot of the liquid will be cooked out (not all!), making it thicker and easy to spread without pouring out. Let cool to room temperature so you don't get burned.
Preheat oven to 350℉ and cover a large baking sheet with parchment paper. Lightly grease the parchment paper.
Open the crescent dough, unroll it and cut the predesignated triangles.
Spread about a tablespoon of vanilla strawberry mixture over each triangle. Carefully roll up the triangles, starting at the wide end. Lay all the rolled strawberry rolls on the prepared baking sheet.
Mix 2 tsp of sugar with 1 tsp of cinnamon and sprinkle each rolled pastry.
Bake for 15 minutes, until raised and golden brown.

Notes

To Add Glaze:?Use 1/4 cup of powdered sugar, about 1/4 cup of cinnamon (if you wish) and 1 Tbsp of heavy cream or half and half. Combine powder sugar and cinnamon and whisk in heavy whipping cream. Whisk until glaze is smooth and pour some glaze over the warm scones.
Storing and Reheating:?If you happen to have any crescent rolls leftover, it’s best to store them in the refrigerator. Use an air-tight food storage container and refrigerate. They should last 2-3 days. You can easily reheat them for a few seconds in a microwave or in the oven at 300°

Nutrition

Source: Will Cook For Smiles

~~~~~

Rhonda in MO

Caramelized Onion Dinner Rolls

#251982

Caramelized Onion Dinner Rolls

These scrumptious rolls are made out of easy yeast dough and filled with delicious caramelized onions.

Prep Time3?hrs

Cook Time23?mins

Total Time3?hrs?23?mins

Course:?Side Dish

Cuisine:?American

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开云体育s:??rolls

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Calories:?198kcal

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Author:?

Ingredients

Yeast Dough:
3 2/3?cups?all purpose flour
1/4?oz?rapid rise (instant) yeast
1/3?cup?white granulated sugar
1?tsp?salt
1?cup?low fat buttermilk
6?Tbsp?unsalted butter
3?large egg yolks
Caramelized onions:
3?large yellow onions?sliced thin
2?Tbsp?vegetable oil
1?tsp?sugar
Salt

Instructions

In a bowl of an electric mixer, combine flour, yeast, sugar and salt. Mix well. Use dough hook attachment.
In a sauce pot, over medium heat, heat up butter until almost melted and add buttermilk while stirring. Stir slowly while it's heather through. Use cooking thermometer to check that temperature is about 120 degrees.
Start mixer on low speed while pouring in buttermilk mixture.
Add egg yolks.
Once dry ingredients are mixed in with wet, rise speed to medium-high. Mix for about 5 minutes, until dough is smooth, elastic and is easily coming off the walls. Don't walk away because you will need to hold on to your mixer here.
Shape dough into a circle and place it in the bottom of the bowl. Cover with saran wrap and place in a warm, dry place for it to rise. Let it rise until doubled in size. It may take 45-60 minutes.
While dough is rising:
Preheat a large cooking pan with oil, over medium-low heat. Add sliced onions and sprinkle with a little bit of sugar and some salt. Stir well. Cook slowly (medium-low heat), stirring often, as the onions caramelize to nice brown color. It can take about 30-40 minutes. Set aside when done.
Grease a 9x13 baking dish.
When dough is ready, cut in half so it's easier to work with.
Roll out the dough to about 1/4 inch thick. Cut circles using a round cookie cutter (or another round cuter) that's about 4 inches in diameter.
Scoop about a tablespoon of caramelized onions in the center of each circle. Bring sides together, retaining round shape, and seal them well. Place dough rounds in a greased dish, seam down. Repeat with remaining dough. (You will have some scraps left over but most dough will be used.)
Lay out all the rolls evenly, in the pan. Cover with saran wrap and let them rise in a warm, dry place, to about a size and a half bigger.
Preheat oven to 375. Bake raised rolls for 18-23 minutes.
(Optional: top off with more caramelized onions before or after baking the rolls.)

Nutrition

Source: Will Cook For Smiles

~~~~~

Rhonda in MO

Soft and Fluffy Amish Potato Rolls

#251981

Amish Potato Rolls Recipe

These family favorite potato rolls are so soft, moist, and fluffy, they will compliment any weekend and holiday dinner.

Prep Time25?mins

Cook Time20?mins

Time for dough to raise:2?hrs?30?mins

Total Time3?hrs?15?mins

Course:?Side Dish

Cuisine:?American

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开云体育s:??(can make from 16-24)

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Calories:?204kcal

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Author:?

Ingredients

4 - 4 1/2?cups?all purpose flour
1?packet of rapid rise (instant) yeast
1?cup?whole milk
1/4?cup?water
1/4?cup?white granulated sugar
1/4?cup?unsalted butter
1 1/2?tsp?coarse salt
1?egg?room temperature
1?cup?mashed potatoes?warm

Instructions

In a small sauce pot, combine milk, water, and butter. Heat through on medium-low heat, until butter starts to melt (milk temperature reaches about 120°F). Take off heat.
In a bowl of your electric mixer, combine flour, sugar, salt, and yeast. Turn the mixer or low and mix to combine. Add mashed potatoes and mix until it starts to incorporate.
Quickly whisk the egg into the warmed milk mixture and slowly pour the milk mixture into the flour mixture while it's mixing on "stir" setting. Add the mashed potatoes. Keep mixing on low until all combined.
Raise the speed a little and beat a few seconds until smooth.
Take out the dough and place it onto a lightly floured surface. Knead the dough, adding a little bit more flour if necessary (if the dough feels very sticky), until it's elastic and smooth.
Place the dough into a lightly greased bowl and roll it so the dough gets a little greased as well.
Cover it with a towel and keep it in a warm and dry place. Let it rise for an hour to an hour and a half, until doubled in size.
Deflate the dough, take it out, and split in two even halves. Cover and let it rest for about 10 minutes.
Roll each piece into a long roll and divide each roll into 12 pieces. Roll them into smooth balls and place them onto a lightly greased baking pan. (I used 2 13x9 baking pans with 12 rolls in each pan.)
Notes:
- you can also divide them into 16-18 pieces if you want larger rolls.
- if you want the rolls that sit tight together that you have to pull apart, place more rolls into the baking dish, closer together. If you want rolls that are more individual and bakes on all sides, place them into a larger baking dish and spaced apart about 2 inches.
Cover and let them raise for about 30-45 minutes, until doubled in size.
Preheat the oven to 375°F and bake the rolls for about 18-20 minutes, until golden brown and feel set.
Note:?you can also take internal temperature of the center roll, in the middle. Dinner rolls are done when they reach 190°F internal temperature.

Notes

Storing:?You can store the rolls for a?few of days at room temperature.?Make sure to keep the rolls an?airtight?plastic bag or in an?airtight?food storage container.?How long the rolls last?highly depends on the conditions, like temperature and humidity. If you live in a humid environment, they will only last a couple of days.?You can also keep the in the?refrigerator?for a few days longer and simply?reheat?then for a few seconds in the microwave when needed. Store them in an?air-tight?container in the refrigerator as well.

Nutrition

Source: Will Cook For Smiles

~~~~~

Rhonda in MO

Irish Soda Bread

#251980

World's Best No Yeast Bread - Irish Soda Bread!

RECIPE VIDEO ABOVE.?The world's best bread made without yeast! Rustic, hearty bread made using baking soda for rise instead of yeast but still has an aerated, chewy crumb like normal bread. No rise time! Traditional Irish recipe - no egg or butter, it's better without (read in post). use a combination of white and whole wheat flour for best flavour.

Prep Time5?mins

Cook Time40?mins

Total Time45?mins

Course:?Bread, Sides

Cuisine:?Irish

Keyword:?Bread without yeast, Irish Soda Bread, No yeast bread

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开云体育s:?

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Calories:?160cal

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Author:?Nagi

Ingredients

2?cups?white flour?(plain / all purpose)
1 3/4?cups?wholemeal flour?(wholewheat, Note 1)
2 - 3?tbsp?Extra Flour?(either flour, for dusting)
1 1/2?tsp?baking soda?(bi-carb, Note 2)
1 1/2?tsp?salt
2?cups?buttermilk?, fridge cold (Note 3)

Instructions

Preheat oven to 220°C/430°F (200°C fan).
Line tray with baking paper.
Whisk both flours (not Extra Flour), baking soda and salt in a bowl.
Add buttermilk, stir until it's too hard to stir anymore.
Sprinkle 2 tbsp Extra Flour onto work surface, scrape out dough, sprinkle with more flour.
Gently knead no more than 8 times, bring together into a ball. (Note 4)
Transfer to tray, pat into 2.5cm/1" thick disc.
Cut cross on surface 1cm / 0.3" deep using serrated knife.
Bake 20 minutes.?Turn oven down?to 200°C/390°F (180°C fan).
Bake further 20 minutes, or until the base sounds hollow when tapped in the middle.
Transfer to rack and cool for at least 30 minutes before slicing.?

Notes

1. Flour?- wholemeal flour gives this bread a slightly nutty flavour which is lovely. Coarse or fine ground. Can be made with just plain/all purpose flour but flavour is more plain. Don't bother using bread flour - it's wasted on this no yeast bread.

2. Baking soda?- also known as bicarbonate soda (bi-carb), 3x more powerful than baking powder. Stronger rise power required for this no-yeast bread.?

3. Buttermilk substitute:

1.75 cups (435ml) + 1 tbsp of full fat milk
1 tbsp white vinegar or lemon juice (or other clear vinegar)
Mix the milk and lemon juice together, set aside for 15 minutes. It will congeal on surface. Then use in place of buttermilk in recipe.
Volume is just shy of 2 cups of buttermilk (per recipe) because this substitute is thinner so you need to use a touch less otherwise dough gets too wet.

4. Dough stickiness?- use more flour as required. The trick is to use just enough flour to make the dough manageable because stickier dough = more moist bread.

5. Variations -?This bread is terrific as is, it's a classic traditional Irish Soda Bread. Some popular flavoured versions (stir in with dry ingredients):

Oats?- brush surface with extra buttermilk and sprinkle with oats. Can also mix in oats (up to 1 cup), but reduce flour in dough by 1/2 cup;
Raisins!?Stir in 1 cup
Seeds!?Pumpkin, linseeds, sesame seeds, sunflower seeds, poppyseed. Stir through and sprinkle on top, about 1/2 cup.?

6. 开云体育 -?Especially great served warm! Use like normal bread - sandwiches, dunking, mopping plates clean, toasting, grilled cheese.

7. Storage?- keeps well for 3 days in an airtight container, 4 to 5 days in the fridge. Or freeze it for months!

8. Nutrition?per slice.

Nutrition

Source: RecipeTin Eats

~~~~~

Rhonda in MO

Cheese bread (no knead!)

#251979

Cheese bread (no knead!)

Recipe video above.

Prep Time5?mins

Cook Time45?mins

Dough rising2?hrs

Course:?Bread

Cuisine:?Western

Keyword:?Cheese Bread, easy yeast bread, no knead bread

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开云体育s:??- 12

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Calories:?273cal

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Author:?Nagi

Ingredients

3?cups?bread flour?(Note 1 re: plain/all-purpose flour)
2?tsp?instant yeast?aka rapid rise (Note 2)
1 1/2?tsp?cooking/kosher salt
1 1/2?cups?very warm tap water?(Note 3)
2 1/2?cups (tightly packed)?Colby cheese?, freshly shredded (or other cheese of choice - Note 4)

Instructions

SHORTHAND RECIPE - for experts

Mix dry ingredients, mix in water. Rise 2 - 3 hrs until doubled.
Preheat pot 240°C/450°F (220°C fan). Turn dough out. Reserve 1/3 cheese for topping. Fold inwards 4 times, stuffed/layered with remaining cheese. Flip onto parchment paper. Pile reserved cheese on top.
Bake 35 minutes covered, 10 minutes uncovered. Rest 10 minutes. Eat!

FULL RECIPE

Magic no-knead dough:

Shaggy dough -?Using a rubber spatula, mix flour, salt and yeast in a large bowl. Add water, then mix using the handle of the spatula until you can no longer see flour. The dough should be too sticky to knead by hand, but not pourable like cake batter (see video at X seconds).
Rise -?Cover with cling wrap and leave to rise in a warm place for 2 to 3 hours until the dough doubles in volume (Note 5). The surface should be bubbly, and the mixture should jiggle when you shake the bowl.
Preheat pot -?Half an hour before the dough is ready, put a 24-28cm / 4.5-8 quart heavy based pot with a lid in the oven to preheat to 240°C/450°F (220°C fan-forced).?Note 7 for no dutch oven method.

Shape loaf:

Pat into disc?- Sprinkle work surface with 1 tbsp flour. Scrape dough out, sprinkle surface with flour, pat into a ~20cm/8" disc.
Cheese it?- Set aside 1/3 of the cheese for topping. Cover surface with half the remaining cheese.
Fold inwards stuffed with cheese?- Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards 4 times to roughly form a roundish shape, topping each layer of with the remaining cheese (but keep the final layer cheese free, it will be the base of the bread). (Note 6 for tips)
Paper transfer?- Flip the dough onto a sheet of parchment/baking paper so the seamside is (mostly) facedown. Tidy the shape if desired. (Note 6)
Cheese crown?- Pile the reserved cheese on.

Bake

Hot pot transfer?- Remove hot pot from the oven. Use paper to transfer dough into the pot, keeping it on the paper. Put lid on.
Bake?35 minutes. Remove lid. Bake 10 minutes to colour the surface.
Cool?- Remove pot from oven. Use paper to transfer bread onto a cooling rack. Remove paper. Cool at least 10 minutes before slicing! (Note 8)

Notes

Read in post?for more details on each point below.

1. Bread flour?- more chewy result like your favourite (expensive!) artisan bakery bread. Plain/all-purpose flour works fine but not quite as chewy.?

2. Instant yeast?- Doesn't need to be frothed in warm water, just mix straight into dry ingredients. Comes in canisters, labelled as "instant yeast".?Active dry yeast?(ie normal yeast) - Dissolve yeast in 1/4 cup of the warm water first (no need to let it foam). then mix in remaining water. Immediately add flour and salt, then mix. Proceed with recipe as written.

3. Water?- Not boiling (kills yeast), not lukewarm (inhibits dough rising). Stick your finger in. Happy to bathe in it? Perfect temp! (If you want to be accurate, 35C/95F is a good target, but the acceptable range is fairly broad. This bread is forgiving!)

4. Cheese?- Freshly grated is best because it melts better (store bought shredded = anti-caking agents = inhibits melting) and the strands are finer so it doesn't weigh the bread down. However, in the event of an emergency, pre-shredded will work just fine, your bread will be springy and soft and have the same wicked crust. It just won't rise quite as well as pictured.

Other cheeses?- Any cheese (other than mozzarella) that melts well will work great here, like cheddar, tasty, Monterey Jack, gruyere. I like Colby for it's melting qualities and it doesn't weigh the bread down as it rises in the oven, and it's not greasy (like Tasty cheese).?Re: mozzarella?- it will work fine but it doesn't have enough flavour in it compared to other cheeses.

5. Warm place?= ~25°C/77°F+. Warmer = faster rise. Avoid direct sunlight. Neat trick - your dryer! Run it (empty) for a few minutes. Put bowl in, shut door. Nice and warm inside = perfect draught free dough rising location!

6. Folding inwards?- Dust the dough scraper with flour as needed. No need to worry about being meticulous here, we can reshape it later, this is more about deflating the dough and enclosing the cheese inside the dough.

Shaping dough?- The dough expands so much in the oven and the pot defines the shape so there's not much point shaping it. You don't even need to tidy it that much. Just roughly shape it into a uniform round or oval.

7. No dutch oven method –?use 20cm/8” square metal pan (NOT glass, may shatter). Place in oven on middle shelf where bread will bake (or shelf under if tray won’t fit on same shelf), preheat oven. Boil kettle. Place paper with shaped dough on a baking tray. When you put the bread in, work fast as follows – place bread in oven next to (or on the shelf above) the pan, fill pan with about 2cm/1" boiling water, shut oven door = makeshift dutch oven steamer effect! Bake for 40 minutes until it’s a deep golden brown (if it gets too brown because of the cheese, cover loosely with foil).

8. Resting bread?for at least 10 minutes before cutting is essential as it will finish cooking and dry the crumb out. If you slice before then, the dough will look raw (it's not, but it will seem like it is).

9. Make-ahead -?Overnight refrigeration of the?Crusty Artisan Bread?on which the Cheese Bread dough is based not only works 100% (re: rising) but the bread develops more flavour. As yet untested for cheese bread! Concerned the amount of cheese in this might affect the rising ability.?Will?update once tested.

10. Storage?- The bread is at its prime freshly made, still great for 24 - 36 hours. After this, toast and slather with butter. So good, you will forever hope for leftover cheese bread!

Nutrition per slice, assuming 10 slices.

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Nutrition

Source: RecipeTin Eats

~~~~~

Rhonda in MO

Naan recipe

#251978

Naan recipe – fluffy, bubbly, chewy!

Recipe video above.?This is a recipe for naan bread that's fluffy, bubbly and chewy, just as it should be. Nobody will ever mistake this for just another basic flatbread! Perfect for slopping up your favourite Indian curries – yet so good that you'll happily devour it plain, straight out of the skillet.

Bearing in mind that we aren't cooking in nuclear-level 480°C hot tandoors, see in post for background notes on how I find this recipe to most closely replicates restaurant naan.

Makes:?6 naans, ~15-16cm / 6 - 7" diameter. For more Indian recipes, browse the?Indian collection.

Prep Time20?mins

Cook Time10?mins

Dough rising:2?hrs

Course:?Breads, Sides

Cuisine:?Indian

Keyword:?Naan recipe

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开云体育s:?

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Calories:?223cal

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Author:?Nagi

Ingredients

1?tsp?instant / rapid rise yeast?(Note 1)
1/2?cup?warm tap water?(~40°C/105°F in temperature)
1?tbsp?white sugar
2?tbsp?milk?, full fat (low fat ok too)
1 1/2?tbsp?whisked egg?, at room temp (around 1/2 an egg, Note 2)
1/2?tsp?salt?, cooking / kosher
1 3/4?cups?bread flour?, or all-purpose/plain (Note 3)
30g / 2 tbsp?ghee or unsalted butter?, melted (Note 4)

Finishes:

30g / 2 tbsp?tbsp?ghee or butter?, melted (Note 4)
1?small garlic clove?, for Garlic Butter option (Note 5)
Nigella seeds
Coriander/cilantro?, finely chopped

Cheese Naan:

Shredded cheese?(for cheese naan) – Monterey Jack, cheddar, tasty, colby, anything that melts (shred yourself) (Note 6)

Instructions

Bloom yeast:?Mix yeast with warm water and sugar in a small bowl. Cover with cling wrap, leave for 10 minutes until foamy.
Egg and milk:?Whisk milk and egg together.
Flour:?Sift flour and salt into a separate bowl.
Add wet ingredients:?Make a well in the flour, add yeast mixture, and butter and egg mixture. Mix together with a spatula. Once the flour is mostly incorporated, switch to your hands and bring it together into a ball. No kneading is required.
Proof 1:?Cover the bowl with cling-wrap, then leave in a warm place for 1 - 1.5 hrs until it doubles in size. (Note 7)
Cut into 6 pieces:?Place the dough on a lightly floured surface. Cut into 6 equal pieces, then shape into balls into spheres with a smooth surface by stretching the surface and tucking it under (see video).
Proof 2:?Place balls on a lightly-floured tray or plate. Sprinkle lightly with flour, cover loosely with a lightweight tea towel. Put in a warm place to rise for 15 minutes until it increases in size by about 50%.
Roll out:?Place a round on a lightly-floured work surface, flatten with your hand. Roll out into 3 - 4mm / 0.12 - 0.16" thick rounds (about 16cm / 6.5" wide).
Heat skillet:?Rub a cast iron skillet with a very light coat of oil using 1/2 tsp oil on a paper towl (unless already well seasoned). Set over high heat until you see wisps of smoke. (Note 8 for other pans)
Cook naan:?Place a naan dough in the skillet and cook for 1 to 1 1/2 minutes until the underside is deep golden / slightly charred – the surface should get bubbly. Flip then cook the other side for 1 minute until the bubbles become deep golden brown.
Cook remaining naan:?Remove, set aside, and repeat with remaining naan, taking care to regulate the heat of the skillet so it doesn't get too hot.
Finishing:?Brush freshly cooked naan with melted butter or ghee (or garlic butter, Note 5). Sprinkle with nigella seeds and coriander. Serve hot!

Cheese Naan:

Roll out a naan per above directions. Brush with plain butter or garlic butter. (Note 5) Place a mound of cheese in the middle - about 1/4 cup, lightly-packed. Bundle it up, money bag-style, then twist to seal.
Turn upside down so the smooth side is up. Roll out to 6-7mm / 1/4" thick rounds.
Heat a well-seasoned cast iron skillet preheated over high heat, but not until the skillet is smoking. Cook naan for around 1 1/2 minutes on the first side until golden – it will puff up! Turn and cook the other side for around 45 seconds.

Notes

1. Yeast?– This recipe works with dry active yeast too, but the naan is not quite as soft. Follow recipe as written, including yeast quantity. Also note, rapid-rise/instant yeast normally does not need to activated in warm water but it's a very specific step for this recipe because it yields a softer naan than adding the instant yeast directly into the dough. (Yes, we made a LOT of naan to try out all the various combinations to figure out the best one!).

2. Egg?– I know this sounds strange, but we need 1/2 a large egg for one batch of this naan! Any more and it dries out the inside too much.

Just crack an egg in a bowl, whisk, then measure out 1 1/2 tbsp. OR just make a double batch of this naan so you can use one whole egg!

3. Flour?– Bread flour makes the softest, fluffiest naan. But all-purpose/plain flour is very nearly as good. I wouldn't make a special trip to the supermarket just to get bread flour. But if you've got it, use it!

4. Ghee?is clarified butter, one of the traditional fats used in Indian cooking. It is simply butter without the water and milk solids, so you have pure butter fat. It has a more intense flavour than butter. Either buy it,?make it?(it’s easy and keeps for months) or just use normal butter!

5. Garlic butter:?Place 2 tbsp/30g salted butter or?ghee?and 1/2 tsp crushed garlic* in a small bowl. Microwave until butter has melted (do it in bursts so it doesn't explode!!). Stand for a couple of minutes to let the garlic flavour infuse before using.

* Garlic crushed using a garlic crusher or microplane

6. Cheese?– Any melting cheese works fine here, though bear in mind if you use mozzarella it doesn't have much flavour. Monterey Jack is a good option that has flavour and stretches nicely!

7. How to promote dough rising?– One of my favourite places to proof dough is in my dryer!!! Draught proof, easy to heat up a small space. Just run it for a couple of minutes, put the bowl in, close the door and leave it. Just don't turn it on!

8. Cooking pan?– If you don't have a cast iron pan, you can use another type of skillet. Pour 1/2 tsp oil on a paper towel then lightly rub the base. DO NOT use a non-stick pan – the high heat required to properly cook naan will destroy the non-stick coating!

Here is the cast iron skillet I use?- it's a Lodge (excellent value, indestructible!)

9. Make ahead naan?– A last-minute discovery was that naan is great for making ahead! In fact, the bread flavour improves overnight, which is typical of most breads.

Make the dough up to the end of Step 5 - Proof 1. Then after the dough has doubled in size, put the bowl with the dough it in the fridge overnight (I've done 24 hours). Do not punch dough down or touch it – just put it in as is. The fridge stops the dough from rising any further.

Take the bowl out of the fridge at least a couple of hours before cooking. We need to take the fridge chill out of it completely otherwise the dough won't rise for Proof #2 (Step 6). Cut into 6 pieces, then proceed with recipe from Step 6 onwards.?

10. Nutrition per naan?– Excludes extra ghee or butter brushed on top (and certainly excluding the cheese –? I have not control over how much you choose to stuff it with!)

Nutrition

Source: RecipeTin Eats

~~~~~

Rhonda in MO

Cornbread Muffins

#251977

Cornbread Muffins

Recipe video above.?These muffins are so tasty and moist that you don't even need butter for them, just eat them plain! I especially like to serve these as a side to?Chili Con Carne, and of course they make an appearance for any Southern meals I make! Can also be made in?a skillet.

Prep Time10?mins

Cook Time20?mins

Total Time30?mins

Course:?Bread, Muffin, Side

Cuisine:?Southern

Keyword:?Cornbread Muffins, Creamed Corn

?

开云体育s:?

?

Calories:?231cal

?

Author:?Nagi | RecipeTin Eats

Ingredients

Wet Ingredients

1/2 cup / 125 ml / 115 g?butter?, melted unsalted
2?eggs
3/4 cup / 185 ml?milk?, any fat %
1?CUP?canned creamed corn?(NOT 1 CAN!!!)

Dry Ingredients

3/4 cup?yellow cornmeal?(sold in packets labelled "polenta" in Australia) (Note 1)
1 1/2 cups (225g)?flour?(plain/all purpose)
1?tbsp?baking powder
1/2 cup (110g)?white sugar?(can reduce to 1/4 cup)
1/4?tsp?salt

Baking:

Extra melted butter?for greasing and brushing

Instructions

Preheat oven to 180C/350F.?Brush a 12 hole standard muffin tin with melted butter.
Combine Dry ingredients in a bowl and give them a quick stir to combine.
Whisk Wet ingredients in a bowl until combined.
Pour Wet into Dry ingredients. Mix until combined.
Spoon the batter into the greased muffin tray - use it all up, fill the holes right up!
Bake in the oven for 20 minutes or until the top is golden brown.
Remove muffin tray from the oven. Optional: Brush tops with melted butter. Cool for 5 minutes then remove muffins onto a rack.

Notes

1. Cornmeal (polenta):?In Australia, cornmeal is labelled as "polenta" in most supermarkets.?Polenta is a porridge-like side dish that has a consistency like a very loose creamy mashed potato. It is to Italians what Mashed Potato is to other countries. Polenta is made from cornmeal which is ground corn.

I get the?Marco Polo?and?Il Molino?brands (both sold at Woolworths). Do not get instant polenta.

2. Flour?- Can sub flour + baking powder with?self?raising flour.

3. STORING:?These keep well for a 3 to 4 days in an airtight container. They are always best served warm with butter and honey, or something for dunking!

4. CREAMED CORN SUB:?If you can't get canned creamed corn, use this as a sub (we tried it and it's near perfect) - use 1 can of corn kernels. Put all the corn + 1/3 of the liquid in the can ?+ 1 tbsp flour into a bowl. Then blitz with hand blender (or use blender) until you can't see whole corn kernels anymore but there are still corn chunks (don't to puree). See video for what creamed corn looks like. Use in place of canned creamed corn in this recipe.

5. WHAT THEY TASTE LIKE:?Moist with a muffin like texture with a lovely corn flavour. A bit sweet (2 tsp sugar in each muffin) but not overly sweet (can reduce sugar) with a bit of gritty texture from the cornmeal which is a nice reminder that it's there. I am utterly in love with these Cornbread Muffins!

6. Leftover creamed corn:?This is what I do (don't judge me!) - toast bread, heat corn, spread on toast, top with cheese, grill. Eat and be happy...

7. Nutrition?per muffin.

?

Nutrition

Source: RecipeTin Eats

~~~~~

Rhonda in MO

World’s Easiest Yeast Bread

#251976

World's Easiest Yeast Bread recipe - Artisan, NO KNEAD

Recipe video above.?This super crusty homemade bread recipe is going to blow your mind! The world’s easiest yeast bread that’s just like the very best artisan bread you pay top dollar for, with an incredible crispy, chewy crust, and big fat holes like sourdough. Recipe is forgiving so don’t fret if things don’t go perfectly, it will be salvageable.

SEE NOTES?for options like no dutch oven, different yeast, MAKE AHEAD up to 3 days! And tomorrow, make the?Cheese Bread?version!

Prep Time5?mins

Cook Time40?mins

Rising2?hrs

Course:?Bread, Sides

Cuisine:?Western

Keyword:?artisan bread, crusty bread, easy homemade bread, no knead bread, No yeast bread

?

开云体育s:??- 12 slices

?

Calories:?155cal

?

Author:?Nagi

Ingredients

3 cups (450g)?flour?, bread or plain/all purpose (Note 1)
2?tsp?instant or rapid rise yeast?(Note 2 for normal / active dry yeast)
2?tsp?cooking / kosher salt?, NOT table salt (Note 3)
1 1/2 cups (375 ml)?very warm tap water?, NOT boiling or super hot (ie up to 55°C/130°F) (Note 4)

Dough shaping

1 1/2?tbsp?flour?, for dusting

Instructions

Mix Dough:?Mix flour, yeast and salt in a large bowl. Add water, then use the handle of a wooden spoon to mix until all the flour is incorporated. Dough will be wet and sloppy – not kneadable, but not runny like cake batter. Adjust with more water or flour if needed for right consistency (see video at 17 sec, Note 5).
Rise:?Cover with cling wrap or plate, leave on counter for 2 - 3 hours until it doubles in volume, it’s wobbly like jelly and the top is bubbly (see video at 24 seconds). If after 1 hour it doesn’t seem to be rising, move it somewhere warmer (Note 6).
Optional – refrigerate for flavour development (Note 9):?At this stage, you can either bake immediately (move onto Step 5) or refrigerate for up to 3 days.
Take chill out of refrigerated dough?– if you refrigerated dough per above, leave the bowl on the counter for 45 - 60 minutes while the oven is preheating. Cold dough does not rise as well.
Preheat oven?(Note 7) - Put dutch oven in oven with lid on (26cm/10" or larger). Preheat to 230°C/450°F (220° fan) 30 minutes prior to baking. (Note 8 for no dutch oven)
Shape dough:?Sprinkle work surface with 1 tbsp flour, scrape dough out of bowl. Sprinkle top with 1/2 tbsp flour.
Using a dough scraper or anything of similar shape (cake server, large knife, spatula), fold the sides inwards (about 6 folds) to roughly form a roundish shape. Don’t be too meticulous here – you’re about to deform it, it’s more about deflating the bubbles in the dough and forming a shape you can move.
Transfer to paper:?Slide a large piece of parchment/baking paper (not wax paper) next to the dough, then flip the dough upside down onto the paper (ie seam side down, smooth side up). Slide/push it towards the middle, then reshape it into a round(ish) shape.?Don't get too hung up about shape. In fact, lopsided = more ridges = more crunchy bits!
Dough in pot:?Remove piping hot dutch oven from oven. Use paper to place dough into pot, place lid on.
Bake?30 minutes covered, then 12 minutes uncovered or until deep golden and crispy.
Cool?on rack for 10 minutes before slicing.

Notes

MAKE AHEAD/Storage:

Fridge up to 3 days -?Rise dough per recipe, then leave in bowl and refrigerate up to 3 days. Flavour gets better with time. Dough will stay bubbly for a day or two, then will deflate – that’s fine.?Shape into round and place on paper per recipe, then leave for 45 - 60 minutes to take the chill out of it, then bake per recipe. Cold dough won't rise as well.
Bread in photos & video?is 2 hr rise, immediate bake.
Cooked bread?- great fresh for 2 days, then after that, better warmed or toasted. ?Keep in an airtight container or ziplock bag.?This stays more fresh than usual homemade bread, especially if you use bread flour.
Freeze cooked bread?for up to 3 months.

1. Flour?– bread flour will give a more the crumb a more chewy, fluffy texture like bakery Artisan bread because it has higher protein, and bread stays fresher for longer. Plain / all purpose flour still works 100% perfectly, texture is just not quite the same.

Wholemeal/wholewheat flour?- start with 30g/ 1/4 cup less flour and just add more as needed to get the consistency shown in the video (because wholemeal flour is a bit more absorbent than white, I find).

2. Yeast?– use yeast labelled “instant” or “rapid rise”. If you can only find normal yeast (can be labelled “active dry yeast”) then dissolve yeast in water first (no need to let it foam), then immediately add flour and salt and mix. Proceed with recipe as written.

3. Salt?– reduce to 1 ? tsp if using table salt (finer grains = less volume for same amount of salt) otherwise it will be too salty.

4. Water temperature?– if it’s so scorching hot you wouldn’t bathe in it, it will kill the yeast. If it’s a lovely temp you could sit in for hours in a bubble bath, it’s the perfect temp.

5. Dough consistency?can be affected by factors like different brands of flour, humidity in air. If dough is too dry, add touch of water. Too wet, add a touch of flour. Compare to video at 17 seconds and photos above.

6. Dough rising?– time will vary depending on room temperature, humidity, flour you use etc. It's fine if it rises faster or slower - you just need to achieve the dough rise as specified (double volume, bubbly surface, wobbly consistency, per video at 24 seconds). I told you - this recipe is forgiving!

If it’s coldish in your kitchen (22°C/70°F or less) OR it’s just not rising (check at 1 hour), then tuck the bowl somewhere warmer. Yeast loves warmth!

Simple method I use:?in sink with warm (not hot) water, with ramekin to elevate bowl above water level. Or run dryer for a few minutes then place bowl in there. Do not put bowl in direct sunlight indoors – too hot. But in shade near sunlight is good!

If dough rises faster than 2 hours?(eg super hot day), then put bowl in fridge to stop the rise while you preheat the oven. On super hot summer days, it can rise in 45 minutes!

7. Oven preheating?- If baking immediately, start preheating oven when you can see dough is rising (at 1.5 hours) or if you refrigerated, while dough is resting to take chill out of it.

It’s also fine to shape the dough into a round, place it on parchment paper and leave for 30 minutes while oven preheats (I told you this is a flexible recipe!!)

8. Dutch oven?(cast iron pot) creates a steamer effect, a home version of professional steamer ovens used by bakeries to make bread.?

Pot size does not matter?as long as it's about 26cm/10" or larger. Pot does not shape the bread, it's to act as a steamer. Just need one large enough to give bread steaming space.

No dutch oven method?- use 20cm/8” square metal pan (or similar but NOT glass, may shatter). Place in oven on middle shelf where bread will bake (or shelf under if tray won’t fit on same shelf), preheat oven. Boil kettle. Place paper with shaped dough on a baking tray. When you put the bread in,?work fast?as follows – place bread in oven, fill pan with boiling water, shut oven door = makeshift dutch oven steamer effect! Bake for full 40 minutes until it's a deep golden brown.

Heavy roasting pan with high lid?should also work - preheat per recipe. Bread is about 8-10cm/3.2-4" tall.?

9. Fridge?= slows down yeast rising = time to let enzymes in the yeast to do their work, transforming starch into sugar which creates a more flavourful bread. See notes in post for more info.

10. Different measures in different countries?– cup sizes differ slightly between countries. The difference is not enough to affect the outcome of most recipes, but for baking recipes, it does matter. For this bread, as long as you use EITHER cups OR weights & mls for the flour and water, this recipe will work fine (I tested with US and Aus cups which have the greatest variance in size).

12. Source:?Adapted from?this recipe?from New York Times (halved the recipe to make one batch, and added useful tips and tricks after much trial and error over the years).

12. Nutrition?per slice

Nutrition

Source: RecipeTin Eats

~~~~~

Rhonda in MO

Crantini Cocktail

#251975

CRANTINI COCKTAIL

By Colleen Graham

Writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.

Updated on 05/13/21

Prep: 3 mins

Cook: 0 mins

Total: 3 mins

Yield: 1 cocktail

Call it a crantini or a cranberry martini, either way, this easy cocktail recipe is a pure delight. It's a simplified version of the famous cosmopolitan and it's a lovely complement to any meal, including a Thanksgiving feast.

The crantini requires just two ingredients. You'll begin by choosing your favorite premium vodka, then shake that with the cranberry liqueur of your choice. To finish off the drink in perfect style, use a few cranberries for the garnish. Dried cranberries can be used year-round and when the fruits are fresh you will have a wonderful little drink for the autumn season.

2 1/2 ounces vodka

1 ounce cranberry liqueur

Dried or fresh cranberries, for garnish

Gather the ingredients.

In a cocktail shaker or mixing glass, pour the vodka and cranberry liqueur. Fill it with ice.

Stir well.

Strain into a chilled cocktail glass.

Garnish by dropping cranberries into the glass. Serve and enjoy.

Tips

Since this recipe is so simple, it will really show off the vodka. That's why you'll want to select a top-shelf vodka that is nice and smooth with a clean taste. Luckily, there are a ton of worthy options on the market today, so you have plenty of bottles to choose from.

There are a few companies that make delicious cranberry liqueurs. Look for brands like Clear Creek, Leopold Brothers, and Wild Moon to get the best-tasting crantini.

Cranberries come into season during the fall months and you can usually find them through the winter holidays. It's a perfect time to use them for garnishing or dry them for future use. You can also put the sweet little fruits to use and make your own cranberry liqueur.

Dried cranberries are readily available at grocery stores and you might recognize them under the brand name "Craisins." They work as a substitute garnish but do not expect them to float like fresh cranberries.

Recipe Variations

Since cranberry is not one of the most common liqueurs and can be hard to find at times, you can also use cranberry juice as a substitute.

If you go the juice route, you may want to add a little simple syrup to this cocktail. Begin with 1/4 ounce and give the drink a taste to see what you think. You can always add more next time you mix it up.

How Strong Is a Crantini?

The crantini is going to be a potent little cocktail. With the average vodka and Leopold Bros. New England Cranberry, it mixes up to 30 percent ABV (60 proof), one of the strongest vodka martinis you'll find. With the juice option, the strength is knocked down to 25 percent ABV (50 proof), which is as strong as the average cosmo. Either way, it's probably best to limit yourself to just one crantini.

Nutrition Facts (per serving)

284 Calories

0g Fat

18g Carbs

0g Protein

https://www.thespruceeats.com/crantini-recipe-761036

Mini Bourbon Fudge Pies

#251974

Mini Bourbon Fudge Pies

This recipe makes 32-36 mini muffin-sized pies or about 10 standard muffin-sized pies. If you want to make a full size pie instead, make 1x the crust and 2x the filling, and bake at 325 degrees for about an hour.

Yield:?32?mini pies

?

Cook Time:?30?minutes

Total Time:?2?hours

Ingredients

For Crust:

?1 ??cups?/?188?g?all-purpose flour
???cup?/?40?g?powdered sugar
???teaspoon?fine sea salt
???cup?/?113?g?(1 stick) cold unsalted butter,?cut into cubes
?1?large egg,?50g, lightly beaten

For Filling:

?3?oz?/?85?g?good quality bittersweet chocolate (60-80%)?,?chopped
?6?tablespoons?/?85?g?(3/4 stick) unsalted butter,?cut into cubes
???cup?/?110?g?packed light brown sugar
???cup?/?50?g?granulated sugar
?1?tablespoon?Dutch-process cocoa powder
???teaspoon?fine sea salt
?2?large eggs,?at room temperature
?3?tablespoons?/?45?g?bourbon*

Instructions

To prepare crust, combine flour, sugar, and salt in the bowl of a food processor. Add butter and pulse until butter is broken up into lentil-sized pieces. Add lightly beaten egg and pulse a few times until evenly incorporated. The dough will be very crumbly looking, but should stick together if you pinch some between your fingers.
Dump the dough out on a piece of plastic wrap and gather it together until it forms a rough ball. Wrap it very tightly, and refrigerate for at least 30 minutes or more to allow the flour to fully absorb the water molecules. You can also make the dough a day ahead of time and refrigerate overnight.
Preheat oven to 350 degrees F.
Roll out dough on a lightly floured surface or pastry cloth. Cut out rounds of dough (3.25-inch for minis, 4.25-inch for standard muffin size). You can reroll the scraps and cut out more rounds again. You can either ease the rounds into your muffin tin, accepting the rustic folds as is, you can also crimp the edges to make the crust fit inside the cup (not unlike a dumpling). Alternatively, cut out three wedges from the round (printable template here) and ease the crust down into the cup, overlapping the edges and pressing slightly to seal. Place the entire pan in the freezer for at least 15 minutes to firm up.
Line the frozen crusts with small pieces of parchment paper or small paper candy cups (slightly smaller than mini muffin size, ideally). Fill with rice or pie weights. Bake for 10 to 15 minutes or until puffed and edges are just starting to brown. Remove from oven and let cool slightly, until cool enough to remove the paper and weights from the crusts.
To make filling, gently melt chocolate and butter together in a double boiler or in the microwave, heating in 30 second intervals at 50% power, stirring after each interval, until melted and smooth.
In a bowl, whisk together sugars, cocoa powder and salt. Whisk in eggs, one at a time, until smooth. Whisk in bourbon, followed by chocolate mixture, until smooth.
Pour or spoon into baked crusts, filling not quite to the top as the filling will puff as it bakes. For minis that's about a scant tablespoon or 1 small cookie scoop, for standard size muffins it's a generous 3 tablespoons or 1 large cookie scoop.
Bake for 10 to 14 minutes for minis, or 16 to 20 minutes for standard size pies, or until crust is golden and pie is puffed around the edges and the center is a bit less so but not raw looking. If you prefer a firmer pie (more like a fudgy brownie) you can bake the pie slightly longer.
Transfer to a wire rack and let cool before removing from the muffin tin. Serve at room temperature topped with a dollop of whipped cream.
Pies (sans whipped cream) will keep in an airtight container in the fridge for up to 5 days (though the crust will lose some of its crispness). Let come to room temperature before serving. Pies can also be frozen for up to 1 month, thaw overnight in the fridge, then pop in a 350 degree oven for a few minutes to refresh the crust a bit before serving.

Notes

*Feel free to swap for another liquor instead, such as rum, amaretto, or even Bailey's or Kahlúa. Or, if you'd rather leave it out entirely, simply replace with 1 tablespoon vanilla extract.

Source: Love and Olive Oil

~~~~~

Rhonda in MO

Chocolate Raspberry S’mores Tart

#251973

Chocolate Raspberry S'mores Tart

This stunning tart is basically a giant raspberry-flavored s'more with a silky chocolate ganache and fluffy marshmallow meringue topping flavored with freeze-dried raspberries. This recipe makes one 6-inch tart; double the recipe for a standard 9-inch tart pan.

Yield:?1?6-inch tart (6-8?servings)

?

Total Time:?3?hours

Ingredients

For Crust:

???cup?/?100?g?graham cracker crumbs,?from about 4 oz, or 8 double cookies
?3?tablespoons?/?42?g?unsalted butter,?cut into chunks
?1?teaspoon?/?10?g?corn syrup,?optional, but it helps to keep the crust together
?pinch?fine sea salt
?3?tablespoons?/?60?g?raspberry jam

For Ganache Filling:

?3?ounces?/?85?g?good quality dark chocolate,?60-70%, finely chopped
?3?ounces?/?85?g?good quality milk chocolate,?finely chopped
???cup?/?120?g?heavy whipping cream
?1?tablespoon?unsalted butter,?at room temperature, cut into small pieces

For Raspberry Meringue Topping:

?2?/?2?large egg whites
???cup?/?100?g?granulated sugar
???teaspoon?cream of tartar
?1?teaspoon?vanilla
???cup?/?18?g?finely ground freeze-dried raspberry powder
?fresh raspberries,?for decoration (optional)

Instructions

To prepare crust, preheat oven to 350 degrees F.
Finely chop graham crackers in a food processor. In a microwave-safe bowl, microwave butter and corn syrup for about 45 seconds or until melted. Pour into crumb mixture along with salt and fold until incorporated and crumbs are evenly moistened.
Dump into a?6-inch round tart pan?(or equivalent, such as three 4-inch mini tart pans) with a removable bottom. Press firmly onto bottom and up the sides (use a tamper or a small flat-bottomed glass to help if necessary). Bake for 5 to 7 minutes or until set. If the crust has puffed up at all, use a lightly greased flat-bottomed glass to gently press it back into place.
While crust is still warm, spread a thin layer of jam into the bottom of the crust using an offset spatula. Be careful to spread the jam without lifting the crumbs from the crust; it'll be easier to spread if you to put a few smaller dollops around the whole crust as opposed to one large blob in the middle. Set aside while you prepare the ganache.
For ganache, place chopped chocolate in a heat-proof bowl. The finer you can chop this chocolate the better.
Heat cream in a small saucepan until it just begins to bubble (do not let it fully boil). Pour over chopped chocolate. Let sit for 30 seconds, then begin to gently whisk, making small concentric circles in the center of the bowl, until chocolate is fully melted and smooth. Add butter, 1 small chunk at a time, whisking slowly until fully incorporated.
Immediately pour ganache into crust on top of jam. Gently tap the pan a few times on the counter to help it settle and remove air bubbles. Let sit for 1 to 2 hours at cool room temperature or refrigerate for 30 to 60 minutes just set.
Meanwhile, to make the meringue,?combine egg whites, sugar, and cream of tartar in a medium-sized heat proof bowl. Set bowl over a pan of gently simmering water. If you have an appropriately sized sauce pan, you can also use the bowl of your stand mixer. Just make sure the bottom of the bowl is not touching the water below.
Gently whisk over the simmering water until mixture is hot to the touch and sugar is fully dissolved. It should read 170 degrees F on an instant read thermometer, and if you rub a bit between your fingertips (careful, it's hot!) you should not feel any grainy sugar. Remove from heat.
With an electric mixer fitted with the whisk attachment, beat on high speed until meringue is thick and glossy and holds stiff peaks. It should also no longer feel warm to the touch. Add vanilla and freeze-dried raspberry and mix until evenly distributed.
Transfer meringue to a piping bag fitted with a 1/2-inch round piping tip. Pipe on top of set ganache in a decorative pattern. Alternatively, you can dump the meringue onto the tart and spread with a large offset spatula into a swoopy mound.
Refrigerate for 30 to 60 minutes to allow meringue to set, then lightly brown using a kitchen torch (this step is optional, just don't use a broiler or anything to try to toast the meringue as it will melt the ganache too much). Return to the refrigerator to set up again, at least 30 minutes or overnight, until ready to serve. Top with fresh raspberries for garnish, as desired.
Lift out of tart pan using removable bottom and slice using a lightly greased knife that has been slightly warmed under hot water. Clean blade completely between each cut; re-warm and re-grease as necessary.
Tart will keep in the refrigerator for up to 5 days.

Source: Love and Olive Oil

~~~~~

Rhonda in MO

Caramel Apple & Almond Cream Tart

#251972

Caramel Apple & Almond Cream Entremet Tart

This recipe makes 1 9-inch tart, two 6-inch tarts, or eight 3.5-inch tartlets (the photos in this post show one 6-inch and four 3.5-inch tartlets).

Yield:?one 9-inch tart (about 12 servings)

?

Prep Time:?2?hours

Cook Time:?20?minutes

Total Time:?12?hours

Ingredients

For Crust:

?1??cups?/?190?g?all-purpose flour
???cup?/?50?g?almond meal or almond flour
?2?tablespoons?/?12?g?powdered sugar
???teaspoon?fine sea salt
???cup?/?113?g?unsalted butter (1 stick),?cold and cut into cubes
?1?large?egg,?cold
?2-3?teaspoons?water,?as needed

For Caramel Apple layer:

?2?large?apples (about 12oz or 340g),?peeled, cored, and cut into small 3/8-inch cubes (I recommend one granny smith and one softer, sweeter variety like Gala)
?2?teaspoons?lemon juice
?1?sheet?leaf gelatin* (gold strength),?cut into strips and softened in cold water for at least 5 minutes
???cup?/?100?g?granulated sugar
?2?tablespoons?/?42?g?corn syrup
?2?tablespoons?water
???cup?/?60?g?heavy cream,?at room temperature
?2?tablespoons?butter,?at room temperature
???teaspoon?fleur de sel
???teaspoon?ground cinnamon
???teaspoon?ground cardamom

For Vanilla-Almond Crémeux:

?2?sheets?leaf gelatin* (gold strength),?cut into strips and softened in cold water for at least 5 minutes
???cup?/?120?g?heavy cream
???cup?/?120?g?whole milk
?1?vanilla bean,?split and seeds scraped out (or substitute 1 teaspoon vanilla bean paste or extract—add at the end with the almond)
?3?large?egg yolks,?at room temperature
?3.5?oz?/?100?g?good quality white chocolate,?finely chopped
???teaspoon?almond extract

For Mascarpone Whipped Cream:

???cup?heavy whipping cream
?2?tablespoons?/?12?g?powdered sugar
?2?tablespoons?mascarpone,?let sit at room temperature for no longer than 15 minutes

For Apple Garnish:

?1?apple,?I recommend a softer red variety like Gala, very thinly sliced
?1?cup?water
?1?tablespoon?sugar
???teaspoon?salt
???teaspoon?citric acid,?or use 2 teaspoons lemon juice

Instructions

For Crust:

Combine flour, almond meal, sugar, and salt in the bowl of a food processor; pulse once or twice to combine. Sprinkle over cubed butter and pulse a few more times until butter is broken up into pea-sized pieces. Add egg and pulse a few more times until evenly moistened and dough sticks together when pinched between your fingers. If necessary, add 2-3 teaspoons of water and pulse to combine.
Dump crumbly dough out onto a clean tea towel; gather up the edges and twist to tighten. This should bring the dough together into a cohesive ball. If making 6-inch tarts or tartlets, split into two balls, then flatten slightly into a disk, then wrap tightly in plastic wrap and refrigerate for at least an hour.
On a lightly floured surface or pastry cloth, roll out dough to an even 3-4mm thickness (2-3mm for tartlets). Gently drape into a tart pan with removable bottom. Take care not to stretch the dough, rather easing the sides into the pan. Trim off edges. Freeze for 15 to 30 minutes until firm (shaped crust can also be frozen for up to a month).
While shell is chilling, preheat oven to 400 degrees F.
Crumple up a piece of parchment paper and place into frozen crust; fill with granulated sugar or another weight like rice or beans.
Bake for about 15 to 18 minutes (smaller tartlets will need less time), or until edges are just starting to color. Carefully lift out the parchment and weights and set aside to cool. Return unlined tart shell to oven for 3 to 5 minutes more or until edges and bottoms are lightly browned. Set on a wire rack to cool completely while you prepare the other layers.

For Caramel Apple layer:

Peel and core apples and cut into a fine (1/4 to 3/8-inch) dice. Toss cut apple in a bowl with lemon juice as you go, this will prevent browning. You should have 2 cups of diced apple. Set aside.
Cut gelatin sheet into 1-inch strips and place in a bowl of cool water to soften. If using powdered gelatin, sprinkle over a tablespoon or so of cool water and let it bloom for at least 5 minutes.
In a small, heavy-bottomed saucepan, add sugar, corn syrup, and water. Set over medium/medium-high heat and gently stir until sugar is dissolved. Once the sugar mixture starts to boil, do not stir it again. Brush down any stray sugar crystals on the side of pan with a pastry brush dipped in water. Continue to cook, swirling the pan here and there (no stirring!) until it caramelizes and turns a light amber brown. Watch it carefully as once it starts to caramelize it will go from perfect to burnt in seconds.
Remove from heat and immediately add butter, whisking until melted. Add cream and continue to whisk (careful as it will sputter and steam quite a bit) until smooth.
Return to medium-high heat and add in apple cubes. Bring back to a simmer. If you have a candy thermometer, position it on the side of the pan now, ensuring the tip doesn't touch the bottom. Continue to cook, stirring occasionally, until it reaches 250-235 degrees F.
Remove from heat and let it cool until it goes below 200 degrees F. Pick softened gelatin up out of the water, squeezing out as much excess water as you can, and stir into caramel apple mixture. (If using powdered gelatin, microwave the bloomed gelatin for 5 to 10 seconds until fully melted, then add to saucepan.) Stir until gelatin is fully melted and incorporated, then pour into tart shell. Refrigerate for at least 1 hour or until fully set.

For Vanilla-Almond Crémeux:

Cut gelatin sheet into 1-inch strips and place in a bowl of cool water to soften. If using powdered gelatin, sprinkle over a two tablespoons of cool water and let it bloom for at least 5 minutes.
Place chopped white chocolate in a heat proof bowl or 2-cup-capacity glass measuring cup and set aside.
Combine milk and cream in a medium saucepan set over medium heat. Add scrapped vanilla bean seeds. Let it warm until the mixture starts to steam and barely bubble around the edges (do not let it boil).
Whisk egg yolks in a bowl until just lightened in color. Ladle in about half of the warm milk mixture, 1/4 cup at a time, whisking constantly, until egg mixture is warm to the touch. Pour back into to saucepan and set over medium heat, stirring regularly, until the custard thickens slightly and coats the back of a spoon (it should measure 175 degrees F).
Squeeze water out of softened gelatin (or microwave 5-10 seconds if using powdered), then add to warm custard, stirring until gelatin is fully melted and incorporated.
Pour still-warm mixture through a fine mesh sieve set over bowl of white chocolate (this will remove any stray solids or bits of egg that may have gotten over cooked). Gently stir until white chocolate is completely melted and mixture is smooth. Stir in almond extract.
Pour into tart shell on top of the set caramel layer, filling it as full as you can make it without overflowing. It may be hard to move when it is this full, so I recommend letting it sit for 30 minutes or so (it will start to set up), then transfer to the fridge to set completely, at least 2 hours or overnight.

For Mascarpone Whipped Cream:

Place cold cream in the bowl of a stand mixer (chilled if you want) fitted with the whisk attachment. Add powdered sugar and whip until it starts to thicken and hold soft folds.
Add mascarpone, then increase speed to medium high and continue to whip until it holds medium soft peaks. Take care not to overwhip or you'll end up with butter!
You can spoon the whipped cream on top of the tart, swirling with the back of a spoon for a more rustic appearance, or transfer it to a piping bag fitted with a 1/2-inch-round tip. Pipe circles of cream around the circumference of the tart, then using the back of a small spoon (dip in hot water and pat dry), swipe the cream towards the center of the tart. Wipe spoon between each swipe and rewarm in water as needed. Repeat with a second row, or a third for larger tarts as needed, leaving the center open for the garnish (if desired).

For Apple Roses:

Combine water, sugar, salt and citric acid in a small saucepan. Bring to a simmer over medium heat.
Cut off two 'cheeks' from the apple, then slice as thin as possible (use a super sharp knife, or a mandoline if you are comfortable using one). Place apple slices in hot brine and let soak for a minute or two. Take out a slice and test its 'bendiness'... if it breaks when you try to roll it up, give it a few more minutes.
When soft, drain slices and place on a paper towel-lined plate to drain. I find it's easiest to work with the slices when they are still warm, so if you want to keep the brine over low heat, you can re-warm the apples as needed as you go, or work in batches.
Place one softened apple slice down on your work surface. Add another slice on top, lining up the cut edges and overlapping about half of the slice with the one underneath. Repeat with about 6 to 8 slices of apple per flower (more slices will make a bigger flower). I also like to match up the sizes of the slices, using the smaller slices from the ends for smaller roses, and the bigger middle slices for the bigger ones. If you are making smaller tartlets you may opt for more smaller flowers and vice versa.
Starting with the first slice you laid down, roll up the entire row as tightly as you can without breaking them. If the apples were sufficiently soft they should hold their shape, but you can also use a toothpick to secure the slices in place (just remember to remove it before eating). Trim off the uneven bottoms as needed, then arrange on top of the tart as desired.

开云体育 & Storage:

Slice and serve chilled or at cool room temperature. Leftover tart will keep in an airtight container in the fridge for a few days (the tart itself will keep longer, but the whipped cream and apple roses may start to get a bit weepy after some time).

Notes

*To substitute powdered gelatin, 1 teaspoon powdered gelatin=1 sheet. To bloom, sprinkle over cool water (1 tablespoon for every teaspoon powder), let soften for at least 5 minutes. Then melt in the microwave for 5-10 seconds before incorporating into the recipe as specified.

Source: Love and Olive Oil

~~~~~

Rhonda in MO

Persimmon Pie

#251971

Persimmon Pie

Persimmon pie is smooth and creamy, lightly spiced with flavor notes of honey, pumpkin, and apricot. Serve with a dollop of freshly whipped cream for the perfect bite!

Yield:?1 9-inch pie (about 12 servings)

?

Cook Time:?1?hour?15?minutes

Total Time:?2?hours

Ingredients

For Crust:

?1??cups?/?187?g?all-purpose flour
???teaspoon?fine sea salt
???teaspoon?baking powder
???cup?/?113?g?(1 stick) very cold unsalted butter,?cut into cubes
?1?teaspoon?apple cider vinegar
?3 to 5?tablespoons?ice water,?as needed

For Pie Filling:

?8?large ripe Fuyu* persimmons,?enough to make 2 cups of puree
???cup?/?192?g?evaporated milk
???cup?/?105?g?packed light brown sugar
?1?tablespoon?all-purpose flour
?1??teaspoons?ground cinnamon
???teaspoon?ground ginger
???teaspoon?fine sea salt
???teaspoon?ground allspice
?2?large eggs
?1?large egg yolk
?1?teaspoon?vanilla extract

Instructions

To prepare crust:

Place the flour, salt, and baking powder in the bowl of a stand mixer fitted with the paddle attachment. The colder the better for all the ingredients and tools.
With the mixer on low speed, slowly add the cold butter a few cubes at a time, until the butter breaks up into pea-sized crumbs (any larger chunks you can break up with your fingers).
Add the apple cider vinegar and one tablespoon of ice water at a time, mixing on low speed until it just barely comes together into a crumbly dough (you should be able to pinch a piece of dough and have it hold together). Knead the dough once or twice to form a ball, then form into a disc.?Wrap tightly in plastic wrap and?refrigerate for?at least?1 hour or overnight.
Preheat your oven to 400 degrees F. Let the crust come to room temperature for 20 to 30 minutes (it should be still cool but pliable).
Roll out crust into a round large enough to fit into your pie pan with a 1-inch overhang. Gently transfer rolled out crust to pie pan, easing it into the pan so as not to stretch the dough. Trim any uneven edges so there is a nice even overhang around the entire pie.
Fold the overhang under itself, then crimp as desired. Refrigerate for at least 30 minutes or freeze for 15.
Line pie with a piece of crumpled parchment paper or foil, lightly draping over the crimped edges. Fill with granulated sugar to weight it down (pie weights work too, also dried rice or beans).
Bake crust for 15 minutes, then remove from oven and carefully lift out parchment with weights. Pop it back in the oven for another 5 to 10 minutes until the bottom dries out a bit and the edges just barely start to brown. Place on a wire rack and let cool while you prepare the filling.

For the Filling:

Reduce oven temperature to 350 degrees F.
Peel and core persimmons (or, if very ripe, scoop out the jelly-like flesh with a spoon). Discard seeds, if any, then place in a blender and pulse until smooth.
Transfer to a saucepan set over medium heat, bring to a gentle simmer and cook, stirring consistently (be careful as it will bubble and sputter), until puree has reduced to 1? cups, about 15 minutes. This step can be done ahead of time, refrigerate reduced puree in an airtight container for up to 5 days, or freeze for up to a month.
Add evaporated milk, brown sugar, flour, salt and spices. Return to heat and warm until it just starts to bubble.
Whisk eggs and egg yolk in a bowl until smooth and uniform. Ladle in hot persimmon mixture, 1/4 cup or so at a time, whisking constantly to incorporate. Continue to ladle in hot persimmon mixture until about half has been incorporated and egg mixture is hot to the touch. Return entire mixture to saucepan and whisk until smooth. Whisk in vanilla, then pour into prepared crust.
Bake for 50 to 60 minutes or until edges are set and center is just slightly jiggly (if you want to be precise about it, the interior temperature will read 180-190 degrees F when the pie is done.
Remove from heat and let cool completely on a wire rack, then lightly cover and refrigerate until ready to serve, up to a day ahead of time (technically it can be made further ahead of time but the crust may get a little soft after a day or two).

Notes

*For this recipe I recommend using Fuyu persimmons. While fully-ripe Hachiyas should work in theory, they can sometimes have unexpected (and undesirable) results when cooked. I'm still trying to figure out a workaround for this variety, and will certainly update the recipe here when/if I do so.

Source: Love and Olive Oil

~~~~~

Rhonda in MO

Mango Lime Tart

#251970

Mango Lime Tart

This tart and tangy mango lime tart features an ultra creamy mango lime custard filling nestled in a sweet and salty graham cracker crust with a pinch of cayenne.

Yield:?one 9-inch tart (about 12 servings)

?

Prep Time:?20?minutes

Cook Time:?18?minutes

Total Time:?4?hours

Ingredients

For Crust:

?7?oz?graham crackers,?about 13 full size crackers
?pinch?fine sea salt
???teaspoon?ground cayenne pepper,?optional
?5?tablespoons?unsalted butter,?melted

For Mango Lime Filling:

?1?pound?mango (about 3 medium),?peeled and cored
?6?tablespoons?freshly squeezed lime juice
?4?egg yolks,?at room temperature
?1?14oz can?sweetened condensed milk
???teaspoon?fine sea salt
?2?tablespoons?Amoretti Natural Mango Artisan Flavor

For Topping:

?1?cup?heavy whipping cream
?2?tablespoons?powdered sugar
???teaspoon?vanilla extract
?lime zest,?for garnish
?mango or other edible flowers flowers,?optional, for decoration

Instructions

Preheat oven to 350 degrees F.
In a food processor, pulse graham crackers until very finely ground. Add salt and cayenne and pulse to combine. Drizzle in melted butter, then pulse a few times until crumbs are evenly moistened.
Dump crumb mixture into a 9-inch tart pan with removable bottom (you can also use a standard 9-inch pie pan). Use a flat bottomed glass or measuring cup to firmly press the crumb mixture evenly over the bottom and up the sides of the pan.
Bake for 8 to 10 minutes or until lightly browned. Remove from oven and set aside to cool slightly.
To make filling, peel and core mango, slicing off as much of the flesh from the fibrous core as you can.
Place mango in the bowl of a food processor or blender and process until very smooth. Press puree through a fine mesh sieve to remove any chunks or fibrous bits. You should have 1 cup (about 240g) of puree.
In a mixing bowl, whisk egg yolks with lime juice. Whisk in sweetened condensed milk, followed by strained mango puree. Finally, whisk in mango flavoring (if using). Pour filling into baked crust.
Bake for 15 to 18 minutes or until edges are set and center is still pretty jiggly, but not liquidy (think jello). It will set up further as it cools.
Set on a wire rack and let cool completely to room temperature, then transfer to the refrigerator and chill for at least 3 hours or overnight (lightly cover if you're storing it longer).
For whipped cream topping, beat cream with an electric mixer fitted with the whisk attachment until it starts to thicken. Sift in powdered sugar and continue to whip until it forms medium-soft peaks. Fold in vanilla. You can either dollop the whipped cream onto the tart, swirling it rustically with a spoon, or transfer to a piping bag and pipe a decorative design around the circumference of the tart. Garnish with a bit of lime zest and mango and/or edible flowers as desired.

Source: Love and Olive Oil

~~~~~

Rhonda in MO

Easy Strawberry Pie Recipe

#251969

Easy No-Bake Strawberry Pie Recipe

EASY STRAWBERRY PIE topped with whipped cream

Summer picnics aren't complete without this EASY NO-BAKE STRAWBERRY PIE recipe.

Prep Time30 minutes

Additional Time4 hours?30 minutes

Total Time5 hours

Ingredients

1 1/2 cups graham cracker crumbs (~10 full sheet graham crackers)
6 tbls butter, melted
1/3 cup granulated sugar
1 cup water
1/2 cup sugar
2 tbls cornstarch
1/2 package (4-serving size) strawberry-flavored gelatin (~3 tbls)
4 cups sliced strawberries
1 package (6 ounces) ready-to-use shortbread pie crust
Whipped cream, if desired

Instructions

Mix the graham cracker crumbs, melted butter, and 1/3 cup sugar together in a medium bowl until combined. The mixture will be coarse and sandy. Press the mixture into the bottom of 9 inch pie pan and slightly up the sides. Use the bottom of a flat cup to really press the crumbs into the pan. The crust should be really thick.
Chill the crust for at least 2 hours before using.
Mix water, 1/2 cup sugar, and cornstarch in medium saucepan. Bring to a boil over medium heat, stirring constantly. Boil and stir 1 minute then remove from heat. Stir in gelatin until dissolved. Refrigerate about 15-20 minutes, stirring occasionally, until mixture thickens, but isn't set.
Fold strawberries gently into gelatin mixture. Pour into crust and refrigerate at least 2 hours or until set. Serve with whipped cream. Store leftovers covered in the refrigerator.

Notes

Plan ahead!?This pie needs lots of chill time.

Source: Around My Family Table

~~~~~

Rhonda in MO

Birthday Ice Cream Pie

#251968

Birthday Ice Cream Pie

Ice Cream Pie on a white plate and pink cloth

Prep Time20 minutes

Additional Time5 hours

Total Time5 hours?20 minutes

Ingredients

2 pints Open Nature Scandal-less Cookies & Cream Ice Cream, slightly thawed
1 chocolate cookie crust (store bought or?
1 8 ounce container frozen fat-free whipped topping, thawed in refrigerator
1 small can whipped cream
8 chocolate sandwich cookies
rainbow sprinkles & candles, optional

Instructions

Scoop partially thawed (but not melted) ice cream into prepared cookie crust. Gently smooth ice cream in the pie pan and place in the freezer for 2-3 hours.
Once frozen, remove pie from freezer and spread thawed whipped topping over the ice cream. Return to freezer for 2-3 more hours.
Remove from freezer 5-10 minutes before serving and top with whipped cream dollops, chocolate sandwich cookies, sprinkles and candles.
Heat a knife in hot water, dry with a towel, and cut slices of pie to serve. Heat knife in hot water and dry with towel in between each slice.

Source: Around My Family Table

~~~~~

Rhonda in MO

Zucchini and Green Chile Quiche

#251967

Zucchini & Green Chile Quiche

Zucchinis and green chiles combine for amazing flavor in this?delicious quiche recipe!

?CourseAppetizer

?CuisineAmerican

?Keywordquiche, zucchini and green chile quiche

?Prep Time10?minutes

?Cook Time45?minutes

?Total Time55?minutes

?开云体育s

?Calories435kcal

?AuthorTrish - Mom On Timeout

Ingredients

1 to 2?pie crusts?1 for a standard size quiche, 2 if making mini quiches
1?zucchini?medium size
1?tbsp?vegetable oil
1/2?cup?shallots?diced
1/4?cup?all-purpose flour
1/4?tsp?Kosher salt
1/2?tsp?baking powder
3?eggs
2 1/2 to 3?cups?cheese?two or more kinds
1?cup?cottage cheese
4?oz?green chiles?1 can - drained, chopped

Instructions

Preheat the oven to 375 degrees. Press the crust into the bottom and up the side of the pan. Use a fork to poke holds into the bottom of the crust.
Bake the crust in the center of the preheated oven until golden brown. If making mini quiches - the crust will only take 2-3 minutes, for a full-size quiche, about 7 minutes. Remove the crust from the oven and reduce the temperature to 350 degrees.

While the crusts are baking, grate the zucchini onto a clean kitchen towel and squeeze dry. Add the oil to a skillet and heat over medium heat until hot. Add in the shallots and cook until nice and soft. Add in the zucchini and turn up the heat to high. Cook the zucchini and shallots for an additional 3-5 minutes.
Combine the flour, baking powder, and salt in a small bowl. In a separate bowl, beat the eggs until nice and fluffy (2-3 minutes). Grate the cheese - I used a sharp cheddar and Dubliner cheese mix for this quiche. I've had it with Monterey Jack, pepper jack, white cheddar - ALL are good so use your favorite combination. Add in the grated cheese, cottage, zucchini mixture, green chiles, and flour mixture and beat until combined.
Pour the mixture into the crust(s). Bake the quiche until the top is puffed and golden brown and a toothpick inserted into the center comes out clean. For the mini quiches, around 25 minutes, for a full-sized quiche, 35 -40 minutes. Let stand for several minutes before removing from pan and serving. Enjoy!

Nutrition

Source: Around My Family Table

~~~~~

Rhonda in MO

Re: Sort of OT: Where I get my Recipes from

#251966

开云体育

I subscribed yesterday and it worked fine.? I hope you are able to resubscribe.

Liz

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From: [email protected] <[email protected]> on behalf of Jen <spiderweb1@...>
Sent: Sunday, May 25, 2025 12:23 PM
To: [email protected] <[email protected]>
Subject: Re: [DailyRecipes] Sort of OT: Where I get my Recipes from

?

Has anyone subscribed yet, and are you having any problems subscribing? I unsubscribed by accident, and I can't resubscribe.