开云体育

ield: 16 muffinsMocha Muffins Two times the chocolate makes these Chocolate Mocha Muffins the perfect breakfast choice to get you going in the morning. Grab a cup of coffee and a muffin before heading out the door. Prep Time15 minutes Cook Time16 minutes Total Time31 minutes Ingredients 1/2 cup unsalted butter, softened 1/3 cup brown sugar 1/3 cup granulated sugar 1 large egg 2 teaspoons vanilla extract 1 cup sour cream 1/3 cup milk 1/3 cup strong brewed coffee, cooled 2 teaspoons baking powder 1 teaspoon baking soda 1 teaspoon table salt 1/2 cup dark cocoa powder 2 cups all purpose flour (240g) 1 1/4 cups mini chocolate chips, divided Instructions Preheat the oven to 400°F. Place 16 cupcake liners in two cupcake pans. Beat the butter and sugar until fluffy. Add the egg, sour cream, and vanilla and beat until creamy. Sift the dry ingredients and add them alternately with the milk and coffee, beating slowly. Do not overmix. Stir in 1 cup mini chocolate chips by gently. Spoon the batter evenly into the cupcake liners. Sprinkle the tops of the batter with the remaining chocolate chips. Bake for 15-17 minutes or until a toothpick inserted in the center comes out mostly clean. Remove the muffins from the oven and let them cool in the pan for 2-3 minutes. Then, place the muffins on a wire rack to cool completely. Store in a sealed container. Notes Substitute other liquids. If you do not like coffee or do not want any caffeine in your baked goods, you can substitute milk or water for it. Do NOT over-mix your batter. Overmixing the batter can make your muffins tough. Skip the paper liners. Spray the muffin pan with nonstick baking spray, then use a paper towel to wipe out the excess before filling it with batter. Fill them neatly. Spoon the batter into the prepared pan using a large cookie or ice cream scoop. All ovens run differently. Before the timer goes off, check the muffins by inserting a toothpick in the center. They are done when the toothpick comes out with a few moist crumbs. Place a muffin in the microwave for 10 seconds for that fresh from the oven taste. Source: Inside BruCrew Life ~~~~~ Rhonda in MO

Yield: 5 cups pie fillingStrawberry Pie Filling In just 15 minutes you can make a delicious Strawberry Pie Filling that has a vibrant red color and is bursting with flavor. This pie filling recipe is easy to make using 5 simple ingredients and is great for pies, cakes, cheesecake, or breakfast pastries. Prep Time15 minutes Total Time15 minutes Ingredients 5 cups sliced fresh strawberries (24 ounces) 2 tablespoons lemon juice 3/4 cup granulated sugar 1/4 cup cornstarch 1 1/4 cup water 1 - 3 ounce box strawberry Jell-O powder Instructions Stir together the strawberries and lemon juice. Set aside. Whisk together the sugar and cornstarch. Stir it into the water in a large saucepan and heat over high heat until the mixture turns clear and starts to bubble. Remove the pan from the heat and stir in the Jello powder until dissolved. Add the sliced strawberries and stir until completely coated in the gel mixture. Let the mixture cool on the back of the stove or counter for 1-2 hours, then refrigerate until chilled all the way through. Keep refrigerated in a sealed container for 4-5 days. It can also be frozen if you want to keep it longer. Notes Avoid lumps. In order to avoid lumps in your glaze, whisk together the cornstarch and sugar ahead of time. This will ensure a smooth consistency when the filling is finished. Adjust the amount of sugar. If your berries taste extra sweet, use less sugar in the filling. Do not overcook the glaze. Cornstarch starts to break down with too much heat. If this happens, your filling will not be as thick or firm when it chills. Use ripe strawberries. The natural sweetness from the strawberries will shine through and give the filling a delicious flavor. Avoid berries that are mushy or moldy. Add other fresh fruit. Use any mixture of sliced strawberries, raspberries, blueberries, or blackberries to change it up. Prevent a skin from forming. Place a piece of plastic wrap right on top of the filling while it is hot. Cool before using. This allows the pie filling time to set up and thicken before adding it to other desserts. Want to can the filling? Use clear-jel instead of cornstarch, if you are going to can the filling. Source: Inside BruCrew Life ~~~~~ Rhonda in MO

Yield: 8Small Batch Cherry Preserves These homemade preserves are perfect for toast, bagels, and ice cream! Prep Time15 minutes Cook Time15 minutes Total Time30 minutes Ingredients 1 tablespoon Water 1 tablespoon Cornstarch 2 cups Dark Red Cherries, pitted and quartered 2 tablespoons Honey Instructions Whisk together the water and cornstarch in a pan. Stir in the cherries. Heat on medium heat for 10 minutes, stirring occasionally. Increase the heat to high and stir in the honey. Boil for 5 minutes, stirring often to keep the berries from sticking to the bottom of the pan. Remove from the heat and let cool. Spoon into a jar and refrigerate. Source: Inside BruCrew Life ~~~~~ Rhonda in MO

Yield: 1/2 cupSeedless Blackberry Preserves Recipe A jar of Homemade Seedless Blackberry Preserves only takes minutes to make. It's delicious on toast, yogurt parfaits, ice cream, or breakfast pastries. Prep Time10 minutes Cook Time5 minutes Total Time15 minutes Ingredients 12 ounces blackberries (fresh or frozen, see note below) 1 Tablespoon cornstarch 2 Tablespoons honey Instructions Place the berries in a saucepan over low heat. Stir and heat until they soften and release their juice. Mash the berries with a fork or potato masher. Remove the pan from the heat. Press the mixture one spoonful at a time through a fine mesh sieve to remove the seeds. Use the back of the spoon to press the berry mixture through. You should get about 3/4 cup juice. Mix 2 Tablespoons of the juice with the cornstarch. Place the rest of the blackberry juice in the pan with the honey. Slowly stir in the cornstarch mixture. Heat over medium heat until thickened. (about 4 minutes) Remove the pan from the heat and let cool before placing in a jar and refrigerating. Notes *If you use fresh blackberries, add 2 Tablespoons of water to the pan when you cook them down. **If you use frozen blackberries, thaw partially and drain the excess liquid before cooking. Do not add an additional water because the frozen berries will have some. Source: Inside BruCrew Life ~~~~~ Rhonda in MO

Yield: 1 1/2 cups jamStrawberry Chia Jam This sweet Strawberry Chia Jam is a delicious and healthy alternative to store bought jams and jellies. It is easy to make, tastes great, and uses all natural ingredients. Prep Time15 minutes Total Time15 minutes Ingredients 3 cups diced fresh strawberries 1 1/2 Tablespoons lemon juice 3 Tablespoons honey 1 1/2 Tablespoons chia seeds Instructions Heat strawberries and lemon juice in a pan over medium heat until berries release their juices. Crush berries with a fork. Bring mixture to a boil. Reduce heat and simmer 10 minutes. Remove from heat; stir in honey and chia seeds. Let cool before refrigerating. Source: Inside BruCrew Life ~~~~~ Rhonda in MO

German Buttercream Frosting This custard-based German Buttercream is perfect for those who prefer their frosting to be not-so-sweet. Silky and soft, it pipes beautifully and pairs well with any flavor cake. Recipe includes a how-to video! CourseFrosting CuisineGerman Prep Time40minutes minutes Cook Time15minutes minutes Cooling Time2hours hours Total Time2hours hours 55minutes minutes 开云体育s12 servings (frosting makes enough to generously cover 12 cupcakes or frost one 13x9” cake or a two-layer 8” or 9” round cake) Calories346kcal AuthorSam Merritt Equipment Medium-sized saucepan Fine Mesh Strainer Baking sheet Mixing bowls Ateco 848 piping tip (optional, but what I used to pipe the icing on the cupcakes in the photos) Ingredients For Pastry Cream 1 cup (236 ml) whole milk 1 cup (236 ml) heavy cream 5 large egg yolks discard whites or see note for ideas on how to use leftover egg whites ? cup (133 g) granulated sugar ? tsp table salt 3 Tablespoons cornstarch 4 Tablespoons (57 g) unsalted butter cut into 4 pieces 1 ? teaspoons vanilla extract For Frosting 1 cup (226 g) unsalted butter softened (but not so soft that it’s melty/oily) ? cup (63 g) powdered sugar optional Instructions For Pastry Cream In a medium-sized bowl, whisk together milk, cream, and egg yolks until thoroughly combined. 1 cup whole milk,1 cup heavy cream,5 large egg yolks In a medium-sized saucepan, whisk together sugar, cornstarch and salt. While still whisking, drizzle cream mixture into sugar mixture until thoroughly combined and no lumps. ? cup granulated sugar,? tsp table salt,3 Tablespoons cornstarch Cook over medium heat, stirring constantly, until mixture thickens to a pudding-like consistency and coats the back of a spoon. Remove from heat and pour through a fine-mesh strainer into a heatproof bowl. Whisk in butter, 1 Tablespoon at a time, and then stir in vanilla extract. 4 Tablespoons unsalted butter,1 ? teaspoons vanilla extract Place a piece of plastic wrap or parchment paper directly against the surface of the pastry cream and transfer to the refrigerator to cool completely. Once the cream has cooled and you are ready to prepare your frosting, you will need to remove the pastry cream and your butter from the refrigerator and allow them to warm nearly room temperature (not too warm so that the butter is becoming oily, though). For German Buttercream NOTE: (Pastry cream and softened butter must be the same temperature in order to proceed) Place softened butter in the bowl of a stand mixer (or you may use a large bowl and an electric mixer) and use a whisk attachment to beat butter on high speed until fluffy and lightened in color (about 3-5 minutes). 1 cup unsalted butter Reduce mixer speed to medium and begin to gradually add pastry cream, one spoonful (approximately 1-2 Tablespoons) at a time, allowing the first spoonful to be completely incorporated before adding the next. Once all pastry cream has been added, slowly increase mixer speed to medium-high and beat until you have a fluffy frosting. Taste frosting, stir in powdered sugar if desired, then pipe (I used an Ateco 848 piping tip) or spread over cake/cupcakes. ? cup powdered sugar Notes TroubleshootingPlease see the "troubleshooting" section above the recipe if you are having any problems with your buttercream splitting or curdling. Making in advance/storingGerman buttercream should be kept cold in the refrigerator. It will keep for up to one week. If not using right away, store in an airtight container. You will need to soften at room temperature and may need to whip again before piping/spreading. I have not personally frozen this buttercream and am not sure how it would hold up to being frozen, but pastry cream does not typically fare well in the freezer.Nutrition 开云体育: 1serving | Calories: 346kcal | Carbohydrates: 20g | Protein: 2g | Fat: 29g | Saturated Fat: 18g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 161mg | Sodium: 71mg | Potassium: 57mg | Fiber: 1g | Sugar: 17g | Vitamin A: 1022IU | Vitamin C: 1mg | Calcium: 51mg | Iron: 1mg Sou

Refrigerator Pickles A sweet and tangy refrigerator pickles recipe! This old-fashioned favorite is perfect for using up a surplus of fresh cucumbers from the garden. Only 15 minutes to make! Recipe includes a how-to video. CourseAppetizer, Side Dish CuisineAmerican Prep Time10minutes minutes Cook Time5minutes minutes Chilling Time4hours hours Total Time4hours hours 15minutes minutes 开云体育s12 ? cup servings Calories106kcal AuthorSam Merritt Equipment Mandolin Small saucepan Amazon.com Ingredients 3 cups (300 g) thinly sliced? cucumbers this was about 2 cucumbers for me 1 cup (80 g) thinly sliced white or yellow onion this was about 1 small onion for me 1 ? cups (355 ml) white vinegar 1 ? cups (300 g) granulated sugar ? teaspoon salt ? teaspoon celery seed ? teaspoon mustard seed ? teaspoon ground turmeric Instructions Place cucumber and onion slices in a medium-sized heat-proof bowl and set aside. 3 cups thinly sliced? cucumbers,1 cup thinly sliced white or yellow onion Combine all remaining ingredients in a small saucepan and stir well. 1 ? cups white vinegar,1 ? cups granulated sugar,? teaspoon salt,? teaspoon celery seed,? teaspoon mustard seed,? teaspoon ground turmeric Cook over medium heat, stirring frequently, until sugar is dissolved. Bring to a boil then remove from heat. Pour vinegar mixture over cucumbers and onions, stir so that all cucumbers and onions are coated with brine. Allow to cool at room temperature for about 10 minutes, then cover and transfer to refrigerator. Allow to chill overnight (or at least for 4-6 hours, so the flavor can fully develop) before enjoying. Notes ?SlicingThe thinner the better! A mandolin makes this quick and easy (and all of your slices will be consistent thickness), I link to my favorite mandolin in the "equipment" section above. StoringRefrigerator pickles will keep for up to several weeks in the refrigerator in an airtight container.Nutrition 开云体育: 1serving (? cup) | Calories: 106kcal | Carbohydrates: 28g | Sodium: 50mg | Potassium: 41mg | Sugar: 27g | Vitamin A: 50IU | Vitamin C: 2.5mg | Iron: 0.2mg Source: Sugar Spun Rum ~~~~~ Rhonda in MO

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r Vintage Recipe Cards Arroz con Leche (Rice Milk Pudding) By iamsurly on May 5, 2025 You will need: 1 cup rice (uncooked) 3 cups water 3? cups milk ? teaspoon salt 1 stick cinnamon 2 egg yolks, slightly beaten ? cup sugar ? cup raisins ? teaspoon grated lemon rind 1 teaspoon vanilla powdered cinnamon Wash rice and slowly bring it to a boil in 3 cups of water. Add salt and lemon rind. Cook until soft and fluffy. Add milk, sugar and cinnamon stick. Simmer over low heat until it begins to thicken. Remove from heat and stir in raisins and egg yolks. Simmer over low heat 20 to 30 minutes until creamy, stirring occasionally. Remove from heat and vanilla [sic]. Pour into a serving dish. Serve warm or cold sprinkled with cinnamon. -- Ginny Butterfield Cranberry Twp, Pa

MINI PINEAPPLE UPSIDE DOWN CAKES from MarketGrow.com For the topping: 1/4 cup unsalted butter, melted 1/2 cup brown sugar, packed 6 pineapple rings (canned or fresh), cut to fit the muffin tin 6 maraschino cherries (optional) For the cake: 1 cup all-purpose flour 1 teaspoon baking powder 1/4 teaspoon salt 1/2 cup granulated sugar 1/4 cup unsalted butter, softened 1 large egg 1 teaspoon vanilla extract 1/2 cup pineapple juice (from the canned pineapple or fresh) INSTRUCTIONS: 1. Preheat your oven to 350°F (175°C). Grease a 6-cup jumbo muffin tin or a 12-cup regular muffin tin. 2. Prepare the topping: In a small bowl, mix the melted butter and brown sugar. Spoon about 1 tablespoon of this mixture into the bottom of each muffin cup. Place a pineapple ring (or a portion of one that fits) on top of the brown sugar mixture in each cup. If using, place a maraschino cherry in the center of each pineapple ring. 3. Make the cake batter: In a medium bowl, whisk together the flour, baking powder, and salt. In a separate large bowl, cream together the softened butter and granulated sugar until light and fluffy. Add the egg and vanilla extract and mix until well combined. Gradually add the dry ingredients to the wet ingredients, alternating with the pineapple juice, mixing until smooth. 4. Assemble the mini cakes: Spoon the cake batter evenly into the muffin cups, filling each about 3/4 full over the pineapple and sugar topping. 5. Bake in the preheated oven for 20-25 minutes (for regular-sized muffins) or 25-30 minutes (for jumbo muffins), or until a toothpick inserted into the center comes out clean. 6. Allow the cakes to cool in the tin for 5 minutes. Run a knife around the edges to loosen, then carefully invert the muffin tin onto a baking sheet or serving platter. Gently tap the bottom of each muffin cup to release the cakes. 7. Serve warm, with the caramelized pineapple topping on display. These mini pineapple upside down cakes are perfect as-is, or with a dollop of whipped cream for extra indulgence! Enjoy these moist, delicious Mini Pineapple Upside Down Cakes for a perfect tropical treat that’s sure to impress!

Macaroni salad with egg is a classic, creamy side dish that’s perfect for barbecues, picnics or family gatherings. The combination of tender pasta, hard-boiled egg and rich, tangy dressing creates a dish that is both comforting and refreshing. The eggs add extra creaminess and protein, while crisp vegetables, like celery and onion, provide satisfying crunch. With a hint of mustard and sweetness from relish, this macaroni salad is flavorful, easy to make and sure to be a hit at any meal. INGREDIENTS: list of 12 items ? 2 cups elbow macaroni, cooked and cooled ? 4 hard-boiled eggs, chopped ? 1/2 cup mayonnaise ? 1 tablespoon Dijon mustard ? 1 tablespoon sweet pickle relish ? 1/4 cup finely chopped red onion ? 1/4 cup finely chopped celery ? 1 tablespoon apple cider vinegar ? 1 teaspoon sugar ? Salt and pepper to taste ? Paprika for garnish (optional) ? Fresh parsley for garnish (optional) list end INSTRUCTIONS: list of 6 items 1. Cook the macaroni: Cook the elbow macaroni according to package instructions. Drain and rinse under cold water to cool it down. Set aside. 2. Make the dressing: In a large mixing bowl, whisk together the mayonnaise, Dijon mustard, sweet pickle relish, apple cider vinegar, sugar, salt, and pepper until smooth and well combined. 3. Add the vegetables and eggs: Fold in the chopped red onion, celery, and hard-boiled eggs into the dressing. 4. Combine with macaroni: Add the cooked and cooled macaroni to the bowl, tossing gently to ensure everything is evenly coated in the dressing. 5. Chill: Cover the macaroni salad and refrigerate for at least 1 hour to allow the flavors to meld. 6. Serve: Before serving, garnish with paprika and fresh parsley if desired. list end This Macaroni Salad with Egg is a creamy, flavorful side dish that complements a wide range of meals, from grilled meats to sandwiches, and is a staple for summer gatherings.

Five-spice chicken is a flavorful dish that brings the bold, aromatic essence of Chinese five-spice powder to a simple yet delicious chicken recipe. The unique blend of star anise, clove, cinnamon, Sichuan peppercorn and fennel seeds infuses the chicken with irresistible depth, balancing sweet, savory and spicy notes. This dish is perfect for those who enjoy Asian-inspired cuisine and is versatile enough to be served with rice, stir-fried vegetables or a fresh salad. Whether grilled, baked or pan-fried, five-spice chicken will quickly become a family favorite for its fragrant, slightly smoky and tender qualities. INGREDIENTS: list of 11 items ? 4 boneless, skinless chicken breasts (or thighs) ? 1 tablespoon Chinese five-spice powder ? 2 tablespoons soy sauce ? 1 tablespoon hoisin sauce ? 1 tablespoon honey ? 1 tablespoon rice vinegar ? 1 tablespoon sesame oil ? 3 garlic cloves, minced ? 1 tablespoon ginger, grated ? 2 green onions, sliced (optional, for garnish) ? Sesame seeds (optional, for garnish) list end INSTRUCTIONS: list of 3 items 1. Marinate the Chicken: In a medium bowl, whisk together the Chinese five-spice powder, soy sauce, hoisin sauce, honey, rice vinegar, sesame oil, garlic, and ginger. Place the chicken breasts in the bowl, ensuring they are well-coated in the marinade. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more intense flavor. 2. Cook the Chicken: list of 3 items nesting level 1 ? Grilling: Preheat the grill to medium-high heat. Grill the chicken for 6-7 minutes per side, or until the internal temperature reaches 165°F (75°C). ? Baking: Preheat the oven to 400°F (200°C). Place the marinated chicken in a baking dish and bake for 25-30 minutes, or until fully cooked. ? Pan-frying: Heat a large skillet over medium heat with a drizzle of oil. Cook the chicken for about 5-7 minutes per side, or until cooked through. list end nesting level 1 3. Garnish and Serve: Once cooked, let the chicken rest for a few minutes before slicing. Garnish with sliced green onions and sesame seeds if desired. Serve with steamed rice, stir-fried vegetables, or a side salad. list end Enjoy the fragrant and savory delight of Five Spice Chicken, perfect for weeknight dinners or special occasions!

Italian-style meat loaf is a savory twist on the classic comfort food, combining the rich flavor of seasoned ground beef with the deliciousness of Italian herbs, garlic and parmesan cheese. This version of meat loaf is enriched by marinara sauce, giving it moist and flavorful texture, while the addition of bread crumbs and eggs ensures a light, tender result. Topped with a generous layer of melted mozzarella cheese and served with a side of pasta or a green salad, this hearty meal is perfect for family dinner or a special occasion. It’s an easy-to-make dish that’s sure to impress with its bold flavor and satisfying appeal. INGREDIENTS list of 15 items 1 lb ground beef (preferably 80/20 for the best texture) 1/2 lb ground pork (optional, for added flavor and moisture) 1 cup breadcrumbs (preferably Italian-style) 1/4 cup grated parmesan cheese 1/4 cup fresh parsley, chopped 2 cloves garlic, minced 1 large egg 1/2 cup milk 1 cup marinara sauce, divided (plus extra for serving) 1 teaspoon dried oregano 1 teaspoon dried basil 1/2 teaspoon salt 1/4 teaspoon freshly ground black pepper 1/2 cup shredded mozzarella cheese Olive oil for greasing list end INSTRUCTIONS list of 6 items 1. Preheat the oven Preheat your oven to 375°F (190°C) and lightly grease a loaf pan with olive oil or line it with parchment paper. 2. Prepare the meat mixture In a large bowl, combine the ground beef, ground pork, bread crumbs, grated parmesan, chopped parsley, minced garlic, egg and milk. Stir in 1/2 cup marinara sauce, dried oregano, dried basil, salt and pepper. Mix everything together until well combined, but be careful not to overwork the meat to keep it tender. 3. Form the meat loaf Transfer the meat mixture in the prepared loaf pan, pressing it gently in the corners to form an even loaf. Spread a thin layer of marinara sauce (about 1/4 cup) over the top of the meat loaf for extra moisture and flavor. 4. Bake the meat loaf Place the loaf pan in the preheated oven, and bake for about 45 to 50 minutes or until the meatloaf is cooked through (an internal temperature of 160°F or 71°C). If the top starts to brown too much, you can loosely cover the meat loaf with aluminum foil. 5. Add the cheese About 5 minutes before the meat loaf is finished, sprinkle the shredded mozzarella cheese over the top of the meat loaf. Return the pan to the oven, and bake until the cheese is melted and bubbly. 6. Rest, and serve Remove the meat loaf from the oven, and let it rest for about 5 to 10 minutes before slicing. Serve with additional marinara sauce on the side, and enjoy with pasta, a fresh salad or roasted vegetables. list end

Honey Wheat Rolls These slightly sweetened honey wheat rolls are made with wholesome ingredients like real honey, rolled oats, and whole wheat flour. They would make a great addition to your Thanksgiving dinner table! CourseAppetizer, Bread CuisineAmerican Prep Time25minutes minutes Cook Time30minutes minutes Rising Time1hour hour 20minutes minutes Total Time2hours hours 15minutes minutes 开云体育s15 rolls Calories209kcal AuthorSam Merritt Equipment Baking sheet Mixing bowls Glass or ceramic baking dish Ingredients For the rolls ? cup (180 ml) whole milk ? cup (60 ml) water 2 ? teaspoons active dry yeast 1 teaspoon granulated sugar ? cup (75 g) unsalted butter melted ? cup (80 g) honey 2 eggs lightly beaten 1 teaspoon table salt 1 cup whole wheat flour 3 - 3 ? cups (375-438 g) bread or all-purpose flour Honey Glaze 1 Tablespoon (20 g) honey 1 teaspoon warm water Old fashioned oats for sprinkling Instructions In a small microwave safe bowl or measuring cup, combine milk and water and heat until warmed to 115F (45C). ? cup whole milk,? cup water Pour milk/water mixture into a large bowl, sprinkle yeast and sugar overtop and stir until combined. Let sit undisturbed until foamy, about 5-10 minutes. 2 ? teaspoons active dry yeast,1 teaspoon granulated sugar Once yeast is foamy, add butter, honey, eggs, salt, wheat flour, and 1 cup (125g) of bread flour and stir until well combined. ? cup unsalted butter,? cup honey,2 eggs,1 teaspoon table salt,1 cup whole wheat flour,3 - 3 ? cups bread or all-purpose flour Gradually add remaining flour as needed, until dough begins to cling to itself in a ball and pulls away from the side of the bowl. Knead dough either by hand or with a dough hook on your stand mixer until smooth and elastic (this should take 5-10 minutes). Lightly grease a large bowl with oil and transfer dough to oiled bowl, turn dough to coat surface entirely with oil, cover bowl with plastic wrap or a warm, damp kitchen towel and allow to rise in a warm place until doubled in size, about 1-2 hours. After rising Once dough has finished rising, generously grease the sides and bottom of a 9”x13” glass dish with butter, set aside. Punch down dough and transfer to a lightly floured surface. Divide dough into 15 equal portions (about 65-70g each) and roll each portion into a ball. Arrange rolls in prepared baking dish, cover, and allow to rise in a warm place until balls are puffed and almost touching, about 20-30 minutes. Tip: to tell that the dough is properly proofed, lightly flour your index finger and gently poke one of the rolls. If it springs back completely, it needs more time. If it springs back about halfway, the dough is properly proofed and is ready to be baked. If the dough doesn’t spring back at all, unfortunately it is over-proofed, but bake it anyway. While dough is proofing, preheat oven to 350F (175C) and prepare honey topping by combining honey and warm water in a small dish and whisking until thoroughly combined. 1 Tablespoon honey,1 teaspoon warm water Once dough is finished proofing, uncover and use a pastry brush to brush tops of dough balls thoroughly with mixture, then sprinkle lightly with oats and transfer to preheated 350F (177C) oven. Bake for 30 minutes, until rolls are a light golden brown and their internal temperature is 185-190F (88C) (if you are using a metal baking dish, check the rolls earlier, at 24 minutes). Old fashioned oats Notes Can I make the dinner rolls larger?If you want larger rolls you can divide into 12 rolls, each 85-90g, and bake for 30 minutes, until inside temperature reaches 185-190F (88C). StoringStore in an airtight container at room temperature. Reheating rollsIf you made the rolls in advance and wish to reheat them before serving with dinner, preheat your oven to 300F (150C) place the rolls in a baking dish, lightly spray with a mist of water (or sprinkle a few drops of water on top or brush with melted butter), cover with foil, and heat for 10 minutes or until warmed through. Don’t over-cook or they’ll be dry! Original recipeFor anyone looking for my original 60-minute

Sourdough Cheddar Jalape?o Bread Sourdough cheddar jalape?o bread is the ultimate bread for sandwiches or snacking. This recipe is perfect for sourdough bakers who want to take their bread to the next level! CourseBread CuisineAmerican Prep Time2hours hours Cook Time55minutes minutes Rising Time17hours hours Total Time19hours hours 55minutes minutes 开云体育s12 servings Calories221kcal AuthorSam Merritt Equipment Baking sheet Mixing bowls Ingredients ? cup (150 g) active bubbly sourdough starter 150g 1 ? cup (295 g) warm water 95F (295g) 2 Tablespoons (24 g) olive oil 24g 2 Tablespoons (42 g) honey 42g 3 ? cups (450 g) bread flour 450g 2 teaspoons (13 g) table salt 13g 4 oz (113 g) shredded cheddar cheese 113g ? cup jalapenos finely sliced and/or diced Instructions Before beginning, please note that the dough will need to rise at room temperature until increased 80% in volume – for me this is typically 5-7 hours. After that it will need to ferment overnight in the refrigerator before being baked. In a large mixing bowl combine starter, water, oil, and honey and stir well until completely combined. ? cup active bubbly sourdough starter,1 ? cup warm water,2 Tablespoons olive oil,2 Tablespoons honey Add flour, sprinkle salt overtop, and work dough together with your hands or a wooden spoon until it is mostly combined. Dough will be shaggy but should not have any dry patches of flour remaining. 3 ? cups bread flour,2 teaspoons table salt Cover bowl with plastic wrap and let sit for an hour undisturbed (autolyse). Once the hour has passed, sprinkle the top of the dough with shredded cheese and jalapenos. 4 oz shredded cheddar cheese,? cup jalapenos Stretch and fold: Grasp one side of the dough and stretch it up and then fold it over the opposite side of the dough. Turn your dough 90 degrees and repeat this again three more times, for a total of four stretch and folds. (It’s okay if the jalapenos and cheese are not well distributed at this point, they will become more evenly distributed as we do more stretch and folds.) Cover the dough tightly with plastic wrap and let sit for 30 minutes. Stretch and fold your dough again as described above. Repeat every 30 minutes until you have done a total of four stretch and folds. After the final stretch and fold, cover dough and let it rise in a warm, draft-free place until it has increased about 80% in size (this will likely take 5-7 hours). Once dough has risen, lightly oil a medium-sized bowl and place dough into bowl, tucking the ends under to create surface tension on the dough. Cover tightly and refrigerate overnight (up to 24 hours). The next day, preheat your oven to 450F (230C). Remove dough from refrigerator, turn it out onto a large piece of parchment paper (you’ll want the parchment to be large enough that when placed in the dutch oven you have enough going up the sides to pull the bread out), and lower dough into 4 quart Dutch oven. Score the top of the bread (see note if you want to add jalapenos and cheese on top – don’t add them here). Allow the dough to rest in the Dutch oven while the oven preheats. Once oven is preheated to 450F (230C), cover the dough with the lid and place in oven for 30 minutes. After 30 minutes, remove the lid and bake for another 23 minutes longer (the internal temperature should reach 205F/96C). Remove from oven and allow bread to sit in the dutch oven for 10-15 minutes before carefully using the parchment paper to lift it out of the Dutch oven and remove to a cooling rack to cool completely before slicing and enjoying. Notes Adding cheese and jalape?o on topIf you’d like to add cheese and jalapeno on top, add them after the first 30 minutes in the oven. Just be quick about it and have the toppings ready to go, the less time the bread is out of the oven the better. Preventing over-browning on the bottomPlace a baking sheet in your oven and place the Dutch oven on top of the baking sheet when baking to help minimize the chance of the bottom of your bread burning. Baking in a loaf panThis bread could alternatively be baked in a loaf pan. You can fol

Naan Soft and chewy with a charred, bubbly exterior, this homemade naan recipe rivals that of your local Indian restaurant! A hot cast iron pan is key for replicating the traditional tandoor cooking method at home. CourseAppetizer, Bread, Side Dish CuisineIndian Prep Time30minutes minutes Cook Time2minutes minutes Rising Time1hour hour 15minutes minutes Total Time1hour hour 47minutes minutes 开云体育s8 servings Calories239kcal AuthorSam Merritt Equipment Mixing bowls Cast iron skillet (I love this skillet - reasonably priced and will last forever) Ingredients ? cup (120 ml) water 3 Tablespoons milk 2 teaspoons active dry yeast* see note on for instant yeast 2 ? cups (312 g) all-purpose or bread flour divided 2 teaspoons granulated sugar ? teaspoon baking powder ? teaspoon table salt ? cup (60 g) full fat Greek yogurt 2 Tablespoons olive oil 2 teaspoons minced garlic optional, for garlic naan For topping (optional but so good!) 4 Tablespoons (57 g) salted butter 1 Tablespoon chopped fresh parsley 2 teaspoons minced garlic for garlic naan Instructions Make the dough In a microwave safe dish, warm water and milk until it reaches 100F (38C) (always stir before checking temperature). ? cup water,3 Tablespoons milk Pour warmed liquid into the bowl of a stand mixer (or a large mixing bowl), add yeast and a pinch of sugar and stir to combine. Let sit for 5-10 minutes until mixture becomes foamy (if it never foams, you’ll need to start over with fresh yeast). 2 teaspoons active dry yeast* Once foamy, add about 1 ? cups (188g) bread flour, sugar, baking powder, salt, Greek yogurt, olive oil, and garlic (if making garlic naan) and stir until well-combined. 2 teaspoons granulated sugar,? teaspoon baking powder,? teaspoon table salt,? cup full fat Greek yogurt,2 Tablespoons olive oil,2 teaspoons minced garlic Gradually stir in the remaining 1 cup (125g) flour until dough begins to cling to itself and pull away from the sides of the bowl. Place bowl on your stand mixer and, using dough hook attachment, knead on low-speed for 4 minutes (alternatively turn the dough out onto a lightly floured surface and knead by hand for about 5 minutes). Knead until dough is cohesive and no longer shaggy (it still may be slightly sticky/tacky, especially if you used the stand mixer – this is good!). Note that this dough does not become completely smooth and elastic like many yeast breads nor will it pass the “windowpane test”. Transfer dough to a large, lightly oiled bowl and turn to coat all sides with oil. Cover with plastic wrap and allow to rise in a warm space until doubled in size, about 1-2 hours. Roll & bake Once dough has risen, turn out onto a lightly floured surface and divide into 8 equal pieces. Roll each piece into a ball, stretching and tucking the edges underneath if necessary to create a ball shape. Cover with plastic wrap and let rise for 10-15 minutes until slightly puffed. Heat your cast iron skillet over medium/high heat for at least 5 minutes (you should be able to feel the heat radiating from it if you hover your hand a few inches above it). Once skillet is heated and dough has risen, working with one ball at a time, roll dough out into a 6-8” (15-20cm) circle. Carefully place circle (just one or two at a time, depending on the space in your skillet) into your heated skillet and heat on one side for about 45-60 seconds, until bubbles start to form. Flip over and cook until naan is cooked through, this will usually take another 30-60 seconds. Remove naan to a plate, and repeat until all naan is cooked. Prepare the topping Garlic butter topping In a small saucepan, melt butter over low heat. 4 Tablespoons salted butter Add parsley and garlic (if making garlic naan) and stir to combine. Cook several minutes, until fragrant. 1 Tablespoon chopped fresh parsley,2 teaspoons minced garlic Use a pastry brush to brush topping over warm, cooked naan. Enjoy! Notes Instant yeastTo use instant yeast, substitute 1 ? teaspoons instant yeast and follow the recipe as written. Rise time will be the same or very similar as when using active yeast. F

Cheesy Cabbage Beef Casserole Serves: 6 A comforting and hearty dish featuring tender cabbage, savory ground beef, and gooey cheddar cheese. Author: by Shawn; by Shawn Recipe Type: American Total Time: 45 minutes Prep Time: 15 minutes Cook Time: 30 minutes Ingredients: 1 medium cabbage, chopped 1 lb ground beef 1 medium onion, chopped 2 cloves garlic, minced 1 can (14.5 oz) Diced tomatoes with juice 1 cup cooked rice 1 teaspoon Italian seasoning Salt and pepper, to taste 2 cups Cheddar cheese, shredded 1 cup beef broth Directions: Preheat your oven to 375°F (190°C) to get started while you prep the ingredients. Chop the cabbage into bite-sized pieces and set aside. In a large skillet over medium heat, cook the ground beef until browned. Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent and fragrant, about 3-5 minutes. Stir in the diced tomatoes with juice, cooked rice, Italian seasoning, salt, and pepper. Mix well to combine all flavors. Add the chopped cabbage and beef broth to the skillet, stirring gently. Let this mixture simmer for about 5 minutes until the cabbage starts to soften but still has some texture. Transfer the entire mixture to a greased casserole dish, spreading it out evenly. Sprinkle the shredded cheddar cheese evenly over the top. Bake uncovered for 20-25 minutes, or until the cheese is melted and slightly browned. Remove from the oven and let it cool for a few minutes before serving. Enjoy! Notes: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat covered in the oven at 350°F (175°C) for 15-20 minutes. Source: recipesfiber.com -- Ginny Butterfield Cranberry Twp, Pa

Blueberry Cottage Cheese Breakfast Bake February 5, 2025 by Chef Clara Juicy blueberries and creamy cottage cheese come together in this tender breakfast bake—high in protein, naturally sweet, and oven-fresh delicious. Why You’ll Love This Recipe High in protein and fiber – Keeps you full longer. Naturally sweetened – Uses honey or maple syrup instead of refined sugar. Quick and easy – Just mix and bake! Perfect for meal prep – A great option for busy mornings. Ingredients 1 cup cottage cheese 1 cup rolled oats 1 cup fresh blueberries 2 large eggs 1/4 cup honey or maple syrup 1 teaspoon cinnamon 1 teaspoon vanilla extract 1 teaspoon baking powder (optional) Directions Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or individual ramekins. For a smooth texture, blend the cottage cheese, oats, eggs, honey or maple syrup, vanilla extract, and cinnamon in a blender or food processor until creamy. For a chunkier texture, whisk all ingredients together in a bowl without blending. Gently fold in the fresh blueberries. Pour the mixture into the prepared baking dish. Bake for 25–30 minutes, or until the top is set and golden brown. Let it cool for 5 minutes before serving. Enjoy warm, as-is, or topped with yogurt, nuts, or extra honey. 开云体育s and Timing Prep Time: 10 minutes Cooking Time: 30 minutes Total Time: 40 minutes 开云体育s: 4 servings Calories per serving: Approximately 200 kcal Storage/Reheating Refrigeration: Store in an airtight container in the refrigerator for up to 3 days. Freezing: Freeze in portions and reheat as needed. Reheating: Warm in the oven at 300°F (150°C) or microwave for 30 seconds. FAQs Can I use frozen blueberries? Yes! Add them directly to the mixture without thawing to prevent excess moisture. Can I make this dairy-free? You can substitute cottage cheese with a dairy-free alternative like almond, soy, or coconut yogurt. What can I use instead of oats? Try almond flour, coconut flour, or quinoa flakes for a different texture and dietary preference. Can I add nuts or seeds? Absolutely! Chopped walnuts, almonds, or chia seeds add extra crunch and nutrition. Can I use a different sweetener? Yes, swap honey for maple syrup, stevia, monk fruit sweetener, or coconut sugar based on your preference. Is this bake gluten-free? Yes, as long as you use certified gluten-free oats or substitute with almond or coconut flour. How do I make it more filling? Serve with Greek yogurt, nut butter, or a sprinkle of granola for extra protein and texture. Can I make it ahead of time? Yes, bake it the night before and store it in the fridge. Reheat for a quick breakfast. Can I use a muffin tin instead? Yes! Bake in a muffin tin at 350°F for 15-20 minutes for convenient individual portions. What can I serve this with? Enjoy it with fresh fruit, yogurt, or a drizzle of extra honey for added sweetness. Can I freeze this bake? Yes! Let it cool completely, then wrap individual portions tightly in plastic wrap and store them in an airtight container in the freezer for up to 3 months. Reheat in the oven or microwave before serving. How long does it last in the fridge? Stored in an airtight container, this bake will stay fresh in the fridge for up to 4 days. Conclusion The Blueberry Cottage Cheese Breakfast Bake is a delicious and wholesome breakfast option that is easy to prepare and packed with nutrients. Whether you enjoy it fresh out of the oven or as a grab-and-go meal, this bake is sure to keep you satisfied and energized throughout the day. Try it today and start your morning on a healthy note! Additional Recipes to Try If you enjoyed this Blueberry Cottage Cheese Breakfast Bake, here are some other delicious and healthy recipes you might love: Try these Cottage Cheese Blueberry Muffins for a protein-packed, grab-and-go breakfast. If you love blueberries, don’t miss this Blueberry Banana Bread—a moist and flavorful classic. For a light and airy treat, check out this Blueberry Fluffy Cottage Cheese Cloud Bread, perfect for a guilt-free snack. Craving a rich and creamy dessert? Indulge in this Berry Cottage

Shredded Beef Wraps 1 lean beef flank steak or beef skirt steak (1 to 1 1/2 pounds), cut into 4 equal pieces 1 cup beef broth 1/2 cup sun-dried tomatoes (not packed in oil), chopped 3 to 4 cloves garlic, minced 1/4 teaspoon ground cumin 4 (8 inch) flour tortillas Shredded lettuce, diced tomatoes and shredded Monterey Jack cheese, for topping Combine beef, broth, tomatoes, garlic and cumin in Crock-Pot. Cover; cook on low 7 to 8 hours, or until meat is very tender. Remove beef from Crock-Pot; shred with two forks or cut into thin strips. Place remaining contents from Crock-Pot in blender or food processor; blend until smooth. Spoon beef and small amount of sauce onto tortillas. Top with desired toppings; roll up and serve. Makes 4 servings.