Roll Dough Creation

I recently sorted through months -- if not years -- worth of recipes, discarding the ones that didn't sound as good as they originally did and filing the ones I wanted to cook for my family.  One, however, was kept out because I knew it would be perfect for Thanksgiving.

The recipe was from a flyer I'd received from Bridgford, a company that makes frozen bread dough.  I was familiar with Bridgford because I use their Parkerhouse rolls to make better than garlic bread pull apart rolls. This time, though, with just a few easy additions, the rolls are transformed into pumpkins.

The visual design of the rolls was inspired by Holly, food blogger behind Beyond Kimchee, using a homemade roll recipe.  I substituted the roll recipe my family has come to expect for the holidays, but you can use your favorite roll recipe, or save time and start with a package of frozen rolls from the grocery.

Shape the homemade bread dough or thawed rolls into balls.  I normally get 18 cloverleaf rolls from one batch of dough.  I made the balls a little bigger so I only ended up with 15.

Try to keep the balls close to the same size to ensure they bake evenly. Don't fret, though, if the balls aren't the same exact size because pumpkins aren't all the same size either! 

Put the dough balls on a greased cookie sheet, spacing them about 2-inches apart.

Flatten each ball slightly using the palm of your hand.

Using a pair of kitchen shears or a knife, make six cuts around the edge of the dough.

Make a hole in the center of the dough using your pinkie.

Cover the dough and let rise until double in size.  Insert a pecan piece in the hole in the center for the stem.

Bake for 15 to 20 minutes, or until golden brown.

Whether you make the rolls from scratch or use a package of frozen rolls, these pumpkin shaped rolls are a whimsical and delicious addition to a Thanksgiving meal.

© Margaret's Morsels

A Tribute to Mom

With Mother's Day right around the corner, I've been thinking about my mom and all the wonderful meals she cooked for her family.  I've shared many of her recipes over the years from entrees and side dishes to breakfast, desserts and foods she made only for holidays.

After she died, as I boxed up the contents of her kitchen -- the electric skillet she received as a wedding present; the measuring cups and spoons she taught me to use as a child; the white plastic mixing bowl she bought at a Tupperware party -- it hit me that I would never eat her cooking again.

It's been almost two decades and I still miss my mom and her cooking. Although there have been birthday cakes, there's never been another one of her made from scratch, three layer coconut cakes with a cooked white icing sprinkled with coconut.  While I'd love to have one more piece of her butterscotch pie, the food I miss the most, though, is her homemade rolls.

Growing up, I can't remember an Easter, Thanksgiving or Christmas that there wasn't a basket of icebox rolls on the table.  These rolls also showed up on birthdays, when we had company, or when there were leftover mashed potatoes that needed to be used.  Family and friends weren't the only recipients of these rolls.

A few months after we moved, a repairman was working in the house while a batch of these rolls were baking.  He raved so much about how wonderful they smelled, my mother buttered a couple of rolls while they were hot and gave them to him when he left.  He started eating one as he walked out of the house and said he would be glad to come back any time she was making rolls.

Mom always told me the secret to good rolls was not using too much flour when kneading and cutting out the rolls.  For years, she made the rolls with homemade mashed potatoes, but later on substituted instant mashed potatoes without any discernible difference.  I don't have any pictures to share because I've never made these rolls.  It's also why I didn't elaborate on the directions.  The recipe is exactly as it appears on my mom's recipe card.  

Thanks, mom, for all the wonderful memories, delicious dinners and the strawberry covered recipe box filled with the recipes of my childhood that I can cook for and with your grandchildren who never had the opportunity to know you.

Happy Mother's Day from my mother's kitchen to yours!

Icebox Rolls

2/3 cup butter

3/4 cup scalded milk

1/2 cup sugar
1 tsp. salt
2 eggs, well beaten
1 cup cold mashed potatoes 
1 (1/4 oz.) pkg. yeast, dissolved in 1/4 cup warm water

4 cups or more all-purpose flour

Melt butter; add to scalded milk.  Add the sugar and salt; let cool to lukewarm.  Add beaten eggs, potatoes, yeast and flour.  You've added almost enough flour when the dough is hard to stir and you have to turn it out on a board and knead it with your hands.  Add flour until the dough will not stick to the board; knead until smooth and elastic.  Put dough into a bowl and let rise until double in bulk.  Roll out and shape rolls.  Place on a greased baking sheet; let rise about 1 hour.  Bake at 400° until nicely brown.

© Margaret's Morsels

12 Days of Christmas Gifts from the Kitchen: Day 9

Coffee Cake Muffins taste just like coffee cake, but with the ease of mixing up a batch of muffins.  Give someone a dozen, or bake them as mini muffins, put them in pretty Christmas tins and give them to several people.

© Margaret's Morsels

Thanksgiving Recipe Roundup

It's hard to believe Thanksgiving is only eight days away!  If you're planning your menu or looking for something new to serve, here's some Thanksgiving recipes I've shared in the past.  I'm putting the finishing touches on two recipes -- one vegetable, one dessert -- I plan to post before Thanksgiving.  

Cranberry Delight Spread

 

Cornbread Dressing

Cranberry Orange Relish

 Sweet Potato Souffle

Potato Salad

Carrot Souffle

Southern Cranberry Salad

Quick and Easy Candied Sweet Potatoes

One Hour Buttermilk Rolls

Fruit Tea

Pecan Streusel Pumpkin Pie

No Bake Turkey Cookies

© Margaret's Morsels

No Spoon Needed

For many people, the start of the New Year is about making resolutions or implementing changes.  With that in mind, the last two Januaries, I've posted recipes that use healthier cooking methods than their traditional counterparts:  baked -- not fried -- salmon patties; steamed broccoli with -- not cheese sauce -- lemon; sauteed -- not fried -- pork chops; baked -- not fried -- Mozzarella cheese sticks.  This year, I thought I'd do something different and share a recipe that's a tasty way to add fiber to your diet.

According to newspaper and magazine articles, most people don't eat enough fiber.  Fiber can be found in a variety of foods including beans, whole grains, nuts, berries, bran and oatmeal to name a few.  If you like to get your fiber from oatmeal, break the monotony by putting down the spoon and picking up an oatmeal muffin instead!  The recipe I'm sharing uses oats in both the batter and the topping.  With some prep work the night before, the muffins can easily be mixed up in just a few minutes the next morning.

Combine the dry ingredients -- flour, oats, brown sugar, baking powder, cinnamon, salt -- in a mixing bowl.  You can use either old fashioned or quick cooking oats, but not instant.  Instant oatmeal has been precooked and, as such, won't work in baked goods.

Combine the topping ingredients -- oats, sugar, cinnamon -- in a small bowl or resealable plastic bag. 

The next morning, combine the wet ingredients -- egg, milk, oil -- in a small bowl.

Add the wet ingredients to the dry ingredients, stirring only until combined; it's ok if the batter looks lumpy.  You don't want to overmix the batter or the muffins will be tough.

Put the batter into greased muffin cups, filling each cup 3/4 full.

Sprinkle the topping evenly over the batter.

Bake the muffins for 15 to 20 minutes.  Remove the pan from the oven and let the muffins cool five minutes.  Run a knife around the edge of the muffins to loosen them from the pan.  Lift the muffins out and place them on a cooling rack.  Don't turn the muffin pan over or the topping will fall off!

The muffins are a nice change of pace for breakfast and they can easily be packed in a bookbag, purse or briefcase for a snack later in the day.  Not only does fiber make you feel full, it also helps lower cholesterol.  The muffins are so tasty, your kids won't even realize they're also good for them!

Oatmeal Muffins

12 Servings

Batter:

1 1/2 cups all-purpose flour

1 cup oats

1/2 cup brown sugar, packed

1 Tbsp. baking powder

1 tsp. cinnamon

1/4 tsp. salt

1 egg

1 cup milk

1/4 cup oil (I use canola)

Topping:

2 Tbsp. oats

1 Tbsp. sugar

1/4 tsp. cinnamon

Combine the flour, oats, brown sugar, baking powder, cinnamon and salt in a large mixing bowl.  In a small bowl, whisk together the egg, milk and oil.  Add the egg mixture to the dry ingredients; stir just until combined (batter will be lumpy).  Spoon batter into greased muffin cups, filling each 3/4 full.  Combine the topping ingredients in a small bowl; sprinkle evenly over batter.  Bake at 400° for 15 to 20 minutes or until done.  Let muffins cool five minutes before removing from the pan.

© Margaret's Morsels

Going Bananas

As the dog days of summer give way to crisp fall mornings, I like to serve something hot for breakfast.  A quick bread, like banana muffins, is a great way to get the family out of bed on a cool morning.  Quick breads can easily be mixed up right before baking, making it easy to get breakfast on the table and everyone out the door on time.

Not only are banana muffins quick and easy to make, they're a great way to use overripe bananas.  The bananas add moisture to the muffins as do the sour cream and brown sugar used in this recipe.  If you use low-fat sour cream like I do, the muffins will still be moist, but they won't be as firm as when you use regular sour cream.

Brown sugar, the combination of white sugar and molasses, is moister than granulated sugar.  The darker the brown sugar, the more molasses it contains.  Unless a recipe specifies otherwise, you can use either light or dark brown sugar.  I prefer the subtle flavor of light brown sugar over the more robust molasses taste of dark brown sugar.

The addition of molasses makes brown sugar moist, but it also makes it clump together which means it isn't pourable like its granulated counterpart. To ensure you're using the right amount of sugar, most directions call for brown sugar to be packed.  This is easy to do.  Put some brown sugar in the appropriate size measuring cup.

Use a spoon to firmly press the brown sugar into the cup.

Repeat the steps until you end up with this.

When the brown sugar is removed, it will retain the shape of the cup.

Although it only takes a few minutes to mix up the batter, it takes 20 to 30 minutes for the muffins to bake.  If you're pressed for time, combine the dry ingredients the night before and store them in a covered container or resealable plastic bag.

The recipe makes 18 muffins so I always have some left over.  It seems to me the muffins get moister with each passing day.  Of course, I don't know how many days that holds true.  With a teenager in the house, the muffins don't stick around long enough to find out!

Banana Muffins

18 Servings

1/2 cup butter, softened

1 cup brown sugar, packed

1/4 cup sour cream

2 eggs

3 large ripe bananas, mashed

1 tsp. vanilla

1 1/2 cups all-purpose flour

1 tsp. baking soda

1 1/2 tsp. baking powder

1/4 tsp. salt

Cream together butter and brown sugar.  Add sour cream, eggs, bananas and vanilla; mix well.  Combine dry ingredients and add to mixture; mix well. Pour batter into greased muffin cups.  Bake at 350° for 20 to 30 minutes until muffins are golden brown and spring back to the touch.

© Margaret's Morsels

Say Cheese!

When I make cheese toast, I cover a slice of unbuttered wheat bread with cheese -- either American or Cheddar -- and toast it in the oven until the cheese melts.  Sometimes, though, I want to serve cheese toast that's not so plain.  When I do, I use a recipe I found in the newspaper almost 20 years ago.  The recipe only uses four ingredients, but it elevates cheese toast from ordinary to extraordinary.

To keep from making a mess on the cookie sheet when the toast bakes, I assemble the pieces on a cutting board or piece of wax paper.  It's much easier to transfer the pieces than it is to scrub melted cheese off the cookie sheet!

Rather than wheat bread, this cheese toast uses hoagie rolls.  When I can't find these in the store, I substitute white deli rolls which are softer than hoagie rolls.  Whichever you use, start by slicing the rolls in half lengthwise.

The recipe calls for the rolls to be buttered.  If you want to save calories or make it a little healthier, do what I do and substitute margarine.  Once the butter or margarine has been added, slice the rolls in half -- diagonally or horizontally -- or leave them whole.

Next comes the secret ingredient:  Parmesan cheese.  It gives the toast a pleasantly sharp taste.  I don't have many recipes that call for Parmesan cheese so, rather than buy it fresh and not use it, I use canned Parmesan. However, freshly grated Parmesan cheese would make the toast even better!  Cover each roll with a layer of Parmesan.

Generously sprinkle finely shredded Colby Monterey Jack cheese over each roll.  CoJack, as it's sometimes known, has a smooth mellow flavor that doesn't overpower the Parmesan.  It melts easily and the combination of yellow and white cheese gives the toast a marbled effect. 

Transfer the rolls to a cookie sheet and bake or broil until the cheese is melted.

This cheese toast is delicious with entrees such as Chicken Tender Salad, vegetable soup and pasta, but it's also good for breakfast.

Notice the marbled effect

The next time someone asks what kind of toast you want, say cheese!

Cheese Toast

hoagie rolls, sliced lengthwise

butter or margarine, softened

grated Parmesan cheese (to taste)

finely shredded Colby Monterey Jack cheese (to taste)

Lightly spread butter on the cut sides of the rolls.  Cut the rolls diagonally or horizontally, if desired.  Sprinkle grated Parmesan cheese over the butter. Top with Colby Monterey Jack cheese.  Bake or broil until the cheese is melted.

© Margaret's Morsels

Brunch: Part 3

This is the third of a three part series on brunch.

Brunch is such a versatile meal.  You can serve breakfast, lunch or a combination of the two.  When restaurants serve a brunch buffet, they usually offer a selection of sweet items.  When I serve a brunch that's more breakfast than lunch, I prefer to offer something with just a hint of sweetness that also doubles as the bread.  Fruit bread, scones or muffins are all good choices.

Muffins are quick and easy to prepare.  They're usually mixed in a bowl with a spoon.  Muffins run the gamut; they can be sweet or savory, fruit or vegetable, plain or fancy.  When you make muffins, there's one important rule:  don't overmix the batter.  If you do, the muffins will be tough.  Mix the batter only until the ingredients are moistened.  It's ok if there are lumps in the batter; they'll disappear during baking.

One of my favorite muffins, Coffee Cake Muffins, taste like coffee cake, but with the ease of preparing muffins.  Unlike most breads that are best served hot from the oven, these muffins are best made a day ahead. Since the muffins are already baked, there's one less thing to do the day of the brunch.

Coffee Cake Muffins have a brown sugar mixture similar to a streusel that goes in the middle and on top of the muffins.

Line the muffin cups with paper baking cups and lightly spray each one with nonstick cooking spray.  Put one tablespoon of batter in each cup.

Sprinkle half the brown sugar mixture evenly among the 12 cups.

Put the remaining batter on top of the brown sugar mixture, using about 3 tablespoons in each cup.

Sprinkle the remaining brown sugar mixture on top of the batter.

Bake the muffins and remove them to a wire rack to cool.  The muffins can be served as is or with a powdered sugar glaze.  Drizzle the glaze on the muffins while they're still warm.  Once the muffins are completely cool, store them in a single layer in an airtight container until ready to serve.

Without the glaze.

With the glaze.

If you're serving Baked Omelet Roll and Potatoes O'Brien, add a breakfast meat -- bacon, ham, sausage -- and some fresh fruit or a fruit salad.  A batch of Coffee Cake Muffins will round out the meal and make a sweet ending to brunch.

Coffee Cake Muffins

12 Servings

1/4 cup light brown sugar, packed

1 tsp. cinnamon

1/4 cup chopped pecans (optional)

1 1/2 cups all-purpose flour

2 tsp. baking powder

1/4 tsp. baking soda

1/2 cup sugar

1/4 tsp. salt

1 egg

3/4 cup milk

1/3 cup vegetable oil

glaze (optional)

Combine brown sugar, cinnamon and, if desired, pecans.  Stir together flour and next 4 ingredients in a large bowl; make a well in the center of the mixture.  Stir together egg, milk and oil; add to flour mixture, stirring just until moistened.

Place paper baking cups in muffin pans and lightly coat with nonstick cooking spray.  Spoon 1 tablespoon batter into each of 12 cups; sprinkle evenly with half of brown sugar mixture.  Top evenly with remaining batter and sprinkle with remaining brown sugar mixture.  Bake at 400° for 22 to 24 minutes or until lightly browned.  Remove muffins to wire rack to cool.

Glaze:

1/2 cup powdered sugar, sifted

1 Tbsp. milk

1 tsp. vanilla

Combine in small bowl, stirring until smooth.  Drizzle over warm muffins.

© Margaret's Morsels

Muffins for Mom

Mother's Day is Sunday.  What a great time to pamper mom and cook her breakfast.  If cooking's not your specialty, I've got the perfect recipe. Cinnamon Muffins are easy to make; there's more mixing than measuring!


The recipe starts with a box of yellow or white cake mix plus the ingredients to prepare the mix.  Once the cake mix is prepared according to the package directions, stir a tablespoon of cinnamon into the batter. Before you get busy baking, combine the cinnamon and sugar in a small bowl and set aside for later.


You can bake the muffins in mini muffin pans or regular muffin pans.  No matter which size you use, be sure to grease and flour the pans before each batch.  To save time, I use Baker's Joy, a nonstick baking spray with flour.  


I make the muffins in mini muffin pans, using one tablespoon of batter in each muffin cup.  This yields approximately 8 1/2 dozen muffins.  If you use regular muffin pans, you'll get 24 muffins.

Mini muffin pans with 1 tablespoon batter in each cup.

The pans go in the oven until the muffins are lightly browned, 10 to 12 minutes for mini muffin pans, 15 to 20 minutes for regular muffin pans.

Remove the muffins from the pan and put them on a wire rack.  The mini muffins are delicate so don't dump them out of the pan.  Cool the muffins a minute or two until they can be easily handled.  Remove the muffins individually from the pan -- use a butter knife to loosen the edge and lift up the muffin -- and place on a wire rack.  

While the muffins are warm, put them in the bowl with the cinnamon sugar mixture, coating the muffins on all sides.  The easiest way to do this is with a spoon.  After the muffins are thoroughly coated, put them back on a wire rack.

For a pretty presentation, put the muffins in a basket or on a platter or cake stand.  Serve the muffins with some bacon or fruit for a complete meal.

Moms deserve to be pampered on Mother's Day.  What better way to start the royal treatment than muffins for mom.  If you want to earn more accolades from mom, be sure to clean up the kitchen when you're done making muffins.

Cinnamon Muffins

8 1/2 dozen mini muffins
or 24 regular muffins

1 (18.25 oz.) pkg. yellow or white cake mix (plus ingredients to prepare mix)

1 Tbsp. ground cinnamon

1 cup sugar

1 1/2 tsp. ground cinnamon

Preheat oven to 350°.  Grease and flour muffin cups.  

Prepare cake mix according to package directions; stir in 1 tablespoon cinnamon.  Spoon batter into prepared muffin cups, filling regular muffin cups 2/3 full.  Use 1 tablespoon batter for mini muffin cups.  Bake 10 to 12 minutes for mini muffins or 15 to 20 minutes for regular muffins, until lightly browned and toothpick inserted into centers comes out clean.

Remove muffins from pans.  Combine sugar and cinnamon in a small bowl.  Cover muffins in sugar mixture until completely coated.  Cool muffins on a wire rack.

© Margaret's Morsels