Wednesday, July 23, 2014

Pillow-Soft Dinner Rolls

Pillow-Soft Dinner Rolls...yum!

Three years ago this month I started this blog. Wow, it is hard to believe that I have been doing this for that long. It has been a fun journey, but sometimes a frustrating one and sometimes you wonder how many people are really seeing what you blog about. Those of you that are reading this and are bloggers will understand. Over all I love blogging, I have met some wonderful people along the way and have made some great foods that I wouldn't have tried if not for this blog.

As a food blogger I am always looking for new recipes to inspire me. Some of the  recipes that I have found and tried were yummy and others fell flat and were really disappointing.

This past weekend I was looking for a bread recipe. One of my favorite things to share on my blog is bread. I am a very passionate about my bread making; I guess it could be said that it's in my blood, since for generations the women in my family have been making their own bread.

Normally when I come across a bread recipe I decide on what I want to change on it, but this pillow soft dinner rolls were perfect. I didn't change a thing on the recipe.

The rolls are exactly as the title states. They are light and fluffy and just about perfect. I used them as dinner rolls, but I don't see why not you could use them for sandwiches or even a bun for a burger. It makes a ton of dinner rolls, 24 to be exact, but you can cut in half if that is too many or better yet throw some in the freezer for a later date.

Pillow-Soft Dinner Rolls (Source: Taste Of Home)
4 1/2 teaspoons active dry yeast
1/2 cup warm water
2 cups warm milk
6 tablespoons shortening
2 eggs
1/4 cup sugar
1 1/2 teaspoon salt
7 to 7 1/2 cups all-purpose flour
1. In a large bowl, dissolve yeast in warm water. Add the milk, shortening, eggs, sugar, salt, and 3 cups flour. With a wooden spoon beat until smooth. Stir in enough remaining flour to form a soft dough.
2. As you add the additional flour knead the dough until smooth and elastic, about 6 to 8 minutes (I use a large enough bowl so I can knead the dough in the bowl). The dough will be just slightly sticky. Grease the bottom of the bowl and turn the bread over to grease the top. Cover and let rest in a warm place until doubled, about 1 hour.
3. Punch dough down. Divide the dough into 24 pieces. Shape each piece into a roll. Place 2 inches apart on a greased baking sheets. Cover and let rise until doubled, about 30 minutes.
4. Bake at 350 degrees F for about 15 minutes or until golden brown. Brush with butter and remove to wire racks.

Monday, July 21, 2014

Mixed Berry Buckle

A summer berry dessert... that will make your taste buds so happy!

Even though my heart belongs to chocolate and my taste buds too, I do have to say that I love to throw in a fruit dessert here and there. Actually I love to bake with the summer fruits.

When I was looking for a fruit dessert for Sunday dinner I had my heart set on trying a berry tart, but then I saw this recipe for raspberry buckle and the tart seemed to slip my mind. I have seen recipes for buckles, but I don't believe I have ever made one or even tasted one.

It is a darn right shame that I haven't tried one of these buckles before this weekend. The buttery soft cake and berries make for one heck of a yummy dessert.

Instead of the raspberries I substituted strawberries and blueberries. I love combining strawberries and blueberries, I think that they complement each other very nicely.

If you have any leftover... if that possibly could happen... this dessert gets just a little moister. I love it with a dollop of sweetened whip cream so simple, but so tasty.

If you haven't made a fruit buckle before I strongly encourage you to do so, you won't be sorry.

Mixed Berry Buckle (Source: adapted from
1/2 cup butter, plus more for baking dish
1 cup granulated sugar
3 large eggs
1 cup all-purpose flour,
1/2 teaspoon salt
1/2 teaspoon baking powder
1 1/ 2 cup thinly sliced strawberries
1 1/4 cup blueberries
Powder sugar for dusting (optional)
Sweetened whipped cream (optional)
1. Preheat oven to 350 degrees F. Butter a 2-quart baking dish.
2. In a large bowl, cream butter and sugar with an electric mixer until fluffy. Add eggs, one at a time, beating after each addition to combine.
3. In a large bowl, whisk together flour, salt, and baking powder; with mixer on low speed, gradually add flour mixture until blended.
4. Spread the batter in baking dish. Scatter berries on over the top of the dough. Bake until a toothpick inserted in center of cake comes out clean and top is golden brown, 45 to 50 minutes.
5. Let cool 20 minutes; dust with powder sugar, if desired.
6. Serve with a dollop of sweetened whipped cream is desired.

Friday, July 18, 2014

Cream Puff Cake

Cream puff cake... an easier way to enjoy cream puffs.

I love cream puffs; those delicate pastries filled with pudding or whipped cream and frosted with a chocolate glaze. I could probably eat a dozen in one setting, well maybe not a dozen, that may be a little of an exaggeration. But none the less I love them.

But let's face it they are a ton of work and take forever to make. So when I ran across this recipe quite a few years ago let just say, it caught my eye. The ingredients are the same as when making individual cream puffs, but the dessert is baked in a 9 by 13-inch pan and is so much easier.

I do have to admit this dessert is not as cute as the individual cream puff, but the result is just as tasty and it will definitely get you out of the kitchen sooner. So if you love cream puff and you don't want to put all the time and effort into making the individual pastries you really need to try this cream puff cake.

I have made this recipe for birthday parties and other gatherings and it is always a hit.

Cream Puff Cake (Source: adapted from
1 cup water
1/2 cup butter
1 cup all-purpose flour
4 eggs
1 (8 ounce) package cream cheese
4 cups milk
3 small boxes of instant vanilla pudding
1 (12 ounce) container cool whip
Chocolate syrup (I use like Hershey's chocolate syrup or you can make homemade)
1 Preheat oven to 400 degrees F
2. In a large heavy saucepan, butter and water and bring to a boil over medium heat. Add the flour and stir quickly until the mixture form a ball and pulls away from the pan. Remove from the heat and add eggs one at a time. The mixture is will be hot so when adding the eggs start beating right away with a wooden spoon to prevent egg from cooking. Beat well after adding each egg.
3. Spread in bottom and up the sides of an ungreased 9 by 13-inch pan. Bake in preheated oven for about 25 to 30 minutes or until pastry is lightly browned. Cool completely.
4. To make the filling bring the cream cheese to room temperature. Place the cream cheese in a large mixing bowl and beat for a minute or two. Slowly add the milk to the cream cheese (do not add all of the milk at one time, the mixture will end up lumpy) and beat until smooth (there may be some small lumps of cream cheese, but that will not affect the taste of the filling).
5. Once all the milk is add and this mixture is smooth add the pudding and beat until thick. I like to add about four ounces of cool whip to the pudding mixture to lighten up the pudding.
6. Spread the pudding mixture over the cooled pastry and top with your cool whip.
7. When serving drizzle with chocolate syrup.
(Cook's notes- If you are afraid of the lumps from the cream cheese you can make a pudding for the filling and omit the cream cheese. Also Cool Whip can be replaced with whipped cream).