Wednesday, September 21, 2016

Light Fluffy Buttery Dinner Rolls

Texas Roadhouse Type Dinner Rolls

I haven't been to one of those restaurants in quite a few years so I can't say exactly how close these rolls are to theirs but I can tell you this recipe creates amazingly delicious rolls. In my opinion there's no need to compare. I will happily make my own at home.

Yields 18 (approximately 2.5" wide 3" long 2" thick) rolls.
This recipe changes slightly with each person who posts it, including myself. The version I made is below.
Many thanks to the long chain of lovely people
who have shared this recipe online. 
I am so grateful to have this in my collection of favorite family recipes that I plan to pass down throughout many generations.
  1. 2 1/4 teaspoons (1 envelope) active dry yeast, I used Red Star
  2. 1/4 cup lukewarm water
  3. 1/2 Tablespoon honey
  4. 1 cup lukewarm milk
  5. 3 1/2 tablespoons melted butter
  6. 1/4 cup granulated sugar
  7. 4 cups all-purpose flour, divided
  8. 1 large egg
  9. 1 teaspoon garlic salt
  10. 1 1/2 Tablespoons melted butter for basting rolls
  1. 1. Combine yeast, lukewarm water and honey into warmed bowl of your stand mixer (warm bowl with hot tap water)  and let stand for 10 minutes (until yeast starts to foam and bubble).

  2. 2. Add warm milk, melted butter, garlic salt and sugar to the yeast mixture. Give it a good stir (using the paddle attachment). Then add 1 1/2 cups of flour to make a medium batter. You're looking for a pancake-like consistency. Next, add the egg, incorporate well. Switch to the dough hook and with the mixer running on medium speed, add remaining flour. Continue mixing for 2-3 minutes or until dough is smooth.

  3. 3. Sprinkle some flour onto the counter and place dough on top. Let rest for 10 minutes. Meanwhile, grease another bowl with olive oil and place dough inside (tossing to coat with oil). Cover with a clean kitchen towel and place in a warm place until dough has doubled in size, about 1- 1 1/2 hours. I placed mine in the oven away from drafts.

  4. 4. Remove from oven and punch dough down. Place dough on floured surface and roll out into a square about 1/2 inch thick. Using a pizza cutter, cut dough into desired size and shape. Place dough squares onto a parchment-lined or lightly oiled aluminum foil lined baking sheet (or two, depending on the size of the cookie sheets). Cover with a towel and let rise again until doubled in size, about 40-45 minutes.

  5. 5. Preheat convection oven to 350 degrees F. Bake rolls for 15 minutes (turning pan halfway thru baking time) or until tops are golden brown. Remove from oven and immediately dip tops in melted butter or baste with melted butter. Serve warm with additional butter.

  1. Rolls are best when served on the same day, but will keep up to 3 days in an airtight container in the fridge or up to 4 weeks in the freezer.

Thursday, June 23, 2016

Italian S Cookies

For several years now I have wanted to make these cookies. I cannot wait to try this recipe, they look fantastic.
Italian Anisette S Cookies
Recipe type: cookie, dessert
Prep time:  
Cook time:  
Total time:  
Serves: 5 dozen
Old recipe for Italian Anisette Cookies, or "S" cookies, like my husband's grandma used to make. These will be a great addition to your holiday cookie tray.
  • 1½ sticks of unsalted butter
  • 1¼ cups granulated sugar
  • 6 large eggs, room temp
  • ½ cup milk, room temp
  • 5 cups unbleached all purpose flour
  • 6 generous teaspoons baking powder
  • ½ teaspoon salt
  • 2 teaspoons anise extract (can use lemon or almond extract)
  • 1 tablespoon of unsalted butter
  • ½ pound of confectioners’ sugar
  • 6 tablespoons milk
  1. Preheat oven to 400 degrees. In a large bowl sift together the flour, baking powder and salt, set aside. In a large mixing bowl, cream together the butter and sugar.
  2. Add the eggs, one at a time, mixing well. Mix in the anise. Add in the milk and flour, alternating portions of each until all combined.
  3. Turn dough onto a floured board and knead until dough is firm and not sticky, adding more flour if necessary.
  4. Break off a handful of dough at a time and roll into long pencil, cut into 5 or 6 inch pieces. Shape into ‘S’ shape on ungreased cookie sheet. These cookies will puff up. Bake approximately 8-10 minutes. Remove to cool on rack, then frost. Makes about 5 dozen depending on size of cookie.
  5. Frosting: In a large bowl, melt 1 tablespoon of butter. Add in ½ pound of confectioners’ sugar. Stir in milk, stirring to incorporate well, to a desired consistency for frosting the cookies. Brush on cookies or use a spoon, apply sprinkles right away and return to rack to set.
  6. Let cool completely and store in airtight containers.
Visit for the original recipe, photos and instructions.

A recipe I saw on tv that I want to try

Farro Crespelle aka crepes

Crespelle are very versatile and can be either savory as in this recipe or sweet.

Serves 4 to 5


Crepe Batter

3/4 cup farro flour

3 large eggs

1 tablespoon minced thyme

1 cup whole milk

Butter for pan  


6 tablespoons melted butter

10-12 asparagus spears, ends trimmed  

1/2 pound mortadella, thinly sliced

Grated Grana Padano cheese


Mix the flour and eggs together with a whisk in a medium size bowl. I use one with a spout so I can pour the batter directly into the pan. Whisk in the milk until a smooth batter is obtained.

Melt 1 teaspoon of butter in a 7-inch non stick skillet over medium heat. Pour a scant 1/4 cup of the batter into the pan and swirl the pan to make sure the bottom is evenly coated with the batter with no holes appearing. Allow the crepe to cook until the edges begin to brown slightly and the top of the crepe is firm to the touch. Slide it out onto a piece of wax paper. Continue making crepes, using a little butter in the pan each time if needed to prevent sticking. Stack the crepes as you make them between sheets of wax paper. You should be able to get 10 crepes from the batter. Set them aside or cover them in aluminum foil and refrigerate them for up to 3 days before using.

Preheat the oven to 350°F.

Steam the asparagus until al dente. Drain.

Brush each crepe with melted butter; place a piece of mortadella over the top then add an asparagus spear and roll each crepe up to encase the filling. As you make them, place them in a lightly buttered casserole dish in a single layer.

Pour the remaining butter over the top and sprinkle with the cheese. Bake until nicely browned. Serve hot

Sweet version not made on camera but in the present

This recipe is featured on the Ciao Italia show 2317 - All About Farro.

Friday, April 15, 2016

Lemon Garlic Butter Broccoli

1 Bunch Fresh Broccoli
Enough water to cover broccoli
Salt, optional
Boil broccoli until desired trending tenderness. Drain well. Place in a large serving bowl.

Lemon Garlic Butter
1/2 stick Sweet Cream Butter
6-7 Cloves Garlic, grated
Juice from half a Lemon
Heat in microwave on high for 1 1/2 minutes. Pour over cooked broccoli.

Add 2 cups freshly grated parmesan cheese, toss well to fully coat.

Vegetable Rice Pilaf

Vegetable Rice Pilaf
1 Tablespoon EVOO
4-5 Tablespoons Sun Luck Pure Sesame Oil
1 cup Baby Carrots, cubed
3 stalks Celery, finely chopped 
1 Red Bell Pepper, diced 
1 Vidalia Onion, coarsely chopped
4 Tablespoons Sweet Cream Butter 
6-7 Cloves Garlic, minced 
1 pkg Goya Yellow Rice Spanish Style Arroz Amarillo 
1 cup Rice Select Orzo original pasta 100% semolina
29 ounces Low Sodium Chicken Stock
6 cups Boiling Water
1.5 Tablespoons Kikkomam Less Sodium Soy Sauce 
1.5 Tablespoons Worcestershire 
1 teaspoon Lemon Pepper 
Heaping Handful Freshly Chopped Parsley  
1/2 teaspoon ground Turmeric
Hardy Pinch Spanish Saffron
1 Tablespoon Ty Ling Naturals Five Spice seasoning
Pinch Ground Cumin 
Sea Salt & Cracked Black Pepper
1 cup Frozen Corn 
1 cup Frozen Peas 

Heat evoo & sesame oil in a large skillet (I used a Presto electric skillet) over medium-high heat; add carrots, celery, onion and red bell pepper; cook until the vegetables begin to soften, about 5 minutes. 
Add the butter & garlic.
Gently stir in rice & orzo into vegetables. Roast for 1-2 mins, then add the chicken broth, water, soy sauce & Worcestershire. 
Season with lemon pepper, Fresh parsley, saffron, turmeric, cumin, salt & black pepper. 
Cover, bring to a boil, then reduce heat to low. Stir well.
Re-cover, simmer until rice is tender, about 25-30 minutes.
Add corn & peas during the last 3 mins of boiling. 

I served it with poached tilapia (recipe's on blog) and Lemon Garlic Butter Broccoli topped with freshly grated parmesan cheese.

Saturday, March 12, 2016

Dinner Rolls

This dinner roll recipe was handed down to me around 1991 from a relative of General E Lee (my lovely former mother in laws mother) Lelia Lee.
I don't have photos to add at this time but I will take step by steps to add.

Yields 2 dozen rolls

Liquid Ingredients
Mix together
1 packet dry yeast
3 tablespoons sugar (honey works fantastic as well)
1 cup warm water
Set aside.

Dry ingredients
Sift together
4 cups all purpose flour
1/2 teaspoon salt
Cut in
1/3 cup Crisco
Until crumbly.

Add liquid ingredients to the dry ingredients to form a soft dough.

You may need to add a little more warm water if the dough is too dry.

Knead well, about 3-5 minutes. Adding only enough flour to keep the dough from sticking to your hands.

Place kneadeded dough in a greased bowl and lightly grease the top of the dough.

Cover. Let rise in a warm place 1 1/2 - 2 hours or until doubled in size.

Punch down and form into balls, place on a greased pan. 
Let rise again until doubled in size. 
Keep covered in a warm place.

Bake at 400° until golden brown.
Serve hot with fresh sweet cream butter, honey, honey butter, jam, any of your favorite toppings.

Stuffed Cabbage Rolls

Aim's Cabbage Rolls with Stewed Marinara
Yield: 30-32 rolls
1 medium head cabbage, par boiled & each leaf cut in half with the large white veins removed

Aim's Stewed Marinara Sauce
2 cans (14.5 oz) Del Monte Stewed Tomatoes, pureed
1 small can Hunts tomato paste
1 cup (Giant brand) V8 juice
2 Tbs Dominos Light Brown Sugar
2 tsp Spice Islands Sweet Basil 1/2 tsp Mc Cormicks Garlic Salt
1/4 tsp Mc Cormicks Gourmet Collection Ground Red Pepper
2 Tbs Freshly Grated Parmesan Cheese

24 Baby Carrots, par boiled then minced
2 Large Stalks Celery, par boiled then minced 

1/2 Tbs Butter 
1/2 Tbs EVOO
2 Large Garlic Cloves, minced 
1-1/2 cups Chopped Vidalia Sweet Onion, minced

1 pound 90% Lean Ground Beef
4 Links Sweet Italian Sausage
1 1/2 cups Cooked White Rice

2 large Eggs, Whisked
2 Tbs Milk

1/4 cup (Giant Brand) V8 Juice
2 Tbs Frenchs Worcestershire Sauce
1 Tbs Dominions Light Brown Sugar
1 tsp Mc Cormick Season-All Seasoned Salt
1/2 tsp Paprika
1/4 cup Freshly Minced Parsley
1 tsp Ground Cinnamon

In a large bowl, crumble beef and sausage. Add the rice. Mix together the V8, Worcestershire, sugar, season-all, paprika, cinnamon, red pepper and parsley. Pour over the meat mixture and mix well to incorporate all. In a skillet over medium/high heat, saute the garlic and onion in butter & evoo until tender, then add to the meat mixture.Whisk egg together with milk; pour over meat and rice mixture and mix well.

In a sauce pan add the pureed stewed tomatoes, tomato paste, V8 juice, Sugar, Basil, Garlic salt, Red Pepper and Grated Parmesan Cheese. Stir; simmer for 30 minutes, stirring occasionally.
Pre heat oven to 375* 

Cook cabbage, carrots and celery in boiling water for 10 minutes or until outer leaves are tender; drain. Rinse in cold water; Separate leaves, set aside. (remove thick veins) from cabbage leaves for easier rolling. Place about 1/4 cup of meat filling onto each leaf; fold in sides. Starting at an unfolded edge, roll up leaf to completely enclose filling. Place seam side down in a casserole dish. Repeat until all leaves are used. Roll any remaining filling into meatballs and add to dish with cabbage rolls. Top with the stewed marinara sauce. Cover with aluminum foil and bake for 45 mins.
To Plate:
Place a couple tablespoons of sauce on plate, place 3 cabbage rolls on top of sauce, sprinkle with freshly grated Parmesan cheese. Serve.