For those of us who love canning, this photo is like heaven on earth. Hopefully, my shelves will resemble these come Fall!
Tuesday, March 30, 2010
Decadent Buttermilk Cinnamon Rolls
I whipped up a batch of cinnamon rolls today that would make Cinnabon green with envy. This is an old recipe that I have had for many years. The rolls are soft, light as air and incredible! You can make these and bake them right away or put them in a pan, cover with plastic wrap, refrigerate overnight and pop them in the oven in the morning. Make these using the dough hook of your Kitchenaid mixer and they are a breeze. These would be wonderful for an Easter brunch.
Ingredients:
2 packages of dry yeast
1/4 cup warm water ( about 110 degrees F)
1 1/2 cups buttermilk
1/2 cup vegetable oil
4 1/2 cups AP flour
1 tsp salt
1/2 tsp baking soda
1/2 cup butter, melted
1 1/4 cups brown sugar
1 1/2 tsp ground cinnamon
Directions:
In a large mixing bowl, dissolve yeast in water. Let stand about 10 minutes or until thick. Heat buttermilk in a saucepan just until warm.
Pour the buttermilk and oil into the yeast mixture and mix well. Combine the flour, salt and baking soda in a seperate bowl. Stir the flour mixture into the yeast mixture, one cup at a time, until a soft dough forms. Turn dough onto a lightly floured surface and knead until smooth (about 20 times). Dough can also be kneaded in a stand mixer (using the dough hook ) until dough forms a smooth ball.
Place dough in a greased bowl. Cover and let rest about 15 minutes.
Meanwhile, combine butter, brown sugar and cinnamon in a medium bowl. Stir until smooth.
Turn dough onto a lightly floured surface and roll into a large rectangle. Spread brown sugar mixture over surface of dough and roll into a log, pinching seams to seal. Slice logs into 1 inch slices and place cut side up into a lightly greased 10x15 pan. (If you will be baking the rolls the next day, at this point, cover the pan tightly with plastic wrap and refrigerate overnight. They will slowly rise during the night) If baking today, Cover with a towel and let rise 30-45 minutes.
Bake in a preheated 350 degree oven until golden brown (about 20-25 minutes). Allow to cool slightly and top with a simple powdered sugar/milk icing.
DELICIOUS!
Saturday, March 6, 2010
Spam-Tastic Luau Fried Rice Recipe
This recipe was entered in the Spam Cook-Off at the Central Florida Fair this year. I am posting it here for those who were unable to get a copy at the fair.
Spam-Tastic Luau Fried Rice
3 tbsp vegetable oil
3 eggs, beaten
1 tsp mined fresh ginger
1 garlic clove, minced
1 cup diced Spam Classic
6 cups steamed rice, cooled completely (leftover rice is best)
1/4 cup diced red onion
1/4 cup grated carrot
1/4 cup diced orange (or yellow) bell pepper
1/4 cup diced green bell pepper
1/2 cup pineapple tidbits
1 tsp red pepper flakes
2 tbsp soy sauce
1 tsp sesame oil
1/4 cup toasted, sliced almonds
4 tbsp thinly sliced green onion
Heat 1 tbsp of oil in large skillet or wok. Add beaten eggs and keep moving while cooking so that eggs scramble into small pieces.
Remove from pan.
Add 1 tbsp oil to pan. Sauté spam for 30 seconds on high heat, until browned.
Remove from pan.
Reduce heat to medium. Add another tbsp oil ,add onion, carrot, bell peppers and pineapple to pan and cook approximately 2 minutes, stirring constantly. Add rice and stir constantly until rice is heated through, about 2 minutes. Add spam to rice.
Stir in red pepper flakes, soy sauce and sesame oil. Stir to combine well. Stir in cooked eggs and almonds. When mixture is heated through, remove from heat and sprinkle with green onion. Serve immediately.
Spam-Tastic Luau Fried Rice
3 tbsp vegetable oil
3 eggs, beaten
1 tsp mined fresh ginger
1 garlic clove, minced
1 cup diced Spam Classic
6 cups steamed rice, cooled completely (leftover rice is best)
1/4 cup diced red onion
1/4 cup grated carrot
1/4 cup diced orange (or yellow) bell pepper
1/4 cup diced green bell pepper
1/2 cup pineapple tidbits
1 tsp red pepper flakes
2 tbsp soy sauce
1 tsp sesame oil
1/4 cup toasted, sliced almonds
4 tbsp thinly sliced green onion
Heat 1 tbsp of oil in large skillet or wok. Add beaten eggs and keep moving while cooking so that eggs scramble into small pieces.
Remove from pan.
Add 1 tbsp oil to pan. Sauté spam for 30 seconds on high heat, until browned.
Remove from pan.
Reduce heat to medium. Add another tbsp oil ,add onion, carrot, bell peppers and pineapple to pan and cook approximately 2 minutes, stirring constantly. Add rice and stir constantly until rice is heated through, about 2 minutes. Add spam to rice.
Stir in red pepper flakes, soy sauce and sesame oil. Stir to combine well. Stir in cooked eggs and almonds. When mixture is heated through, remove from heat and sprinkle with green onion. Serve immediately.
Greek Style Shrimp And Pasta Salad Recipe
This recipe won second place in the Lindsay Olive Salad Competition at the Florida State Fair this year. I am posting it here for anyone who was unable to get a copy at the fair.
GREEK STYLE SHRIMP AND PASTA SALAD
Ingredients:
12-ounce box of bowtie, rotini, or penne pasta, cooked according to package directions
1 pound shrimp, peeled, deveined and cooked
8 ounces feta cheese, drained and cut into small cubes
1 large cucumber, peel, seeded, and diced large
1 pint grape tomatoes, quartered
1 medium orange bell pepper, seeded and diced
3/4 cup Lindsay Sicilian Style Pitted Olives, quartered
3/4 cup Lindsay Kalamata Pitted Olives, halved
1 (11.5 ounce) bottle prepared, refrigerated Greek Vinegarette Dressing *
1 tbsp. italian seasoning
Combine first 8 ingredients in a large bowl. Toss with Greek dressing. Sprinkle with italian seasoning.
* I used Marie's refrigerated dressing.
Salad my be served immediately after preparation, but it is even better if prepared a day in advance and refrigerated to allow the flavors to mingle. It stores very well. And is great packed the next day for lunch.
Shrimp may be omitted for an economical version of the salad, but it does make it extra special.
GREEK STYLE SHRIMP AND PASTA SALAD
Ingredients:
12-ounce box of bowtie, rotini, or penne pasta, cooked according to package directions
1 pound shrimp, peeled, deveined and cooked
8 ounces feta cheese, drained and cut into small cubes
1 large cucumber, peel, seeded, and diced large
1 pint grape tomatoes, quartered
1 medium orange bell pepper, seeded and diced
3/4 cup Lindsay Sicilian Style Pitted Olives, quartered
3/4 cup Lindsay Kalamata Pitted Olives, halved
1 (11.5 ounce) bottle prepared, refrigerated Greek Vinegarette Dressing *
1 tbsp. italian seasoning
Combine first 8 ingredients in a large bowl. Toss with Greek dressing. Sprinkle with italian seasoning.
* I used Marie's refrigerated dressing.
Salad my be served immediately after preparation, but it is even better if prepared a day in advance and refrigerated to allow the flavors to mingle. It stores very well. And is great packed the next day for lunch.
Shrimp may be omitted for an economical version of the salad, but it does make it extra special.
Bacon Wrapped Jalapeno Shrimp Poppers Recipe
This recipe was entered in the Central Florida Fair Hot/Cold Appetizer Competition this year. I am posting here for those who were unable to get a copy at the fair.
Bacon Wrapped Jalapeno Shrimp Poppers
20 whole fresh jalapenos
2 cubes cream cheese, softened
8 ounces shredded cheddar cheese
40 medium shrimp, deveined
1 pound thin-sliced bacon, each slice cut into thirds
Wearing latex gloves, cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like spicier foods). Mix cream cheese and shredded cheddar cheese well. Put cream cheese mixture into a pastry bag or a homemade Ziploc pastry bag. Pipe cream cheese mixture onto jalapeno halves until the jalapeno is just filled. Place one shrimp on each jalapeno half. Wrap each jalapeno half with one 1/3 slice of bacon. Secure with a toothpick.
Cook the stuffed jalapenos in a 400-degree oven, stuffed side up, checking every 5 minutes for doneness.
Serve immediately. They're also great at room temperature.
Bacon Wrapped Jalapeno Shrimp Poppers
20 whole fresh jalapenos
2 cubes cream cheese, softened
8 ounces shredded cheddar cheese
40 medium shrimp, deveined
1 pound thin-sliced bacon, each slice cut into thirds
Wearing latex gloves, cut jalapenos in half, length-wise. With a spoon, remove the seeds and white membrane (the source of the heat; leave a little if you like spicier foods). Mix cream cheese and shredded cheddar cheese well. Put cream cheese mixture into a pastry bag or a homemade Ziploc pastry bag. Pipe cream cheese mixture onto jalapeno halves until the jalapeno is just filled. Place one shrimp on each jalapeno half. Wrap each jalapeno half with one 1/3 slice of bacon. Secure with a toothpick.
Cook the stuffed jalapenos in a 400-degree oven, stuffed side up, checking every 5 minutes for doneness.
Serve immediately. They're also great at room temperature.
Forgotten Jambalya Recipe
This recipe won first place and People's Choice at the Central Florida Fair Slow Cooker Competition this year. I am posting the recipe here for those who were unable to get a copy at the fair.
Forgotten Jambalaya
* 1 can (14-1/2 ounces) diced tomatoes, undrained
* 1 can (14-1/2 ounces) beef or chicken broth
* 1 can (6 ounces) tomato paste
* 2 medium green peppers, chopped
* 1 medium onion, chopped
* 3 celery ribs, chopped
* 5 garlic cloves, minced
* 3 teaspoons dried parsley flakes
* 2 teaspoons dried basil
* 1-1/2 teaspoons dried oregano
* 1-1/4 teaspoons salt
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon hot pepper sauce
* 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
* 1 pound smoked sausage, halved and cut into 1/4-inch slices
* 1/2 pound uncooked medium shrimp, peeled and deveined
* Hot cooked rice
Directions
* In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
* Cover and cook on high for 2 1/2 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.
Forgotten Jambalaya
* 1 can (14-1/2 ounces) diced tomatoes, undrained
* 1 can (14-1/2 ounces) beef or chicken broth
* 1 can (6 ounces) tomato paste
* 2 medium green peppers, chopped
* 1 medium onion, chopped
* 3 celery ribs, chopped
* 5 garlic cloves, minced
* 3 teaspoons dried parsley flakes
* 2 teaspoons dried basil
* 1-1/2 teaspoons dried oregano
* 1-1/4 teaspoons salt
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon hot pepper sauce
* 1 pound boneless skinless chicken breasts, cut into 1-inch cubes
* 1 pound smoked sausage, halved and cut into 1/4-inch slices
* 1/2 pound uncooked medium shrimp, peeled and deveined
* Hot cooked rice
Directions
* In a 5-qt. slow cooker, combine the tomatoes, broth and tomato paste. Stir in the green peppers, onion, celery, garlic and seasonings. Stir in chicken and sausage.
* Cover and cook on high for 2 1/2 hours or until chicken is tender. Stir in shrimp. Cover and cook 15-30 minutes longer or until shrimp turn pink. Serve with rice.
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