Dinner Rolls

 

4 -5 cups all purpose flour

2 tablespoons rapid rise, instant yeast

⅓ cup granulated sugar

1 tsp salt

1½ cups warm milk , 110 degrees

5 tablespoons butter, softened

1 egg , room temperature

2 tablespoons melted butter

1. Combine 3 cups of flour, yeast, sugar, salt, warm milk, butter, and egg in the bowl of a stand mixer.

2. Attach the dough hook and turn the mixer on to the lowest speed and mix until flour is incorporated, scraping down the sides of the bowl as necessary.

3. Increase speed to medium and beat for 2 minutes.

4. Add 1/2 cup flour and blend with the dough hook until incorporated. And another 1/2 cup flour and repeat, mixing at medium speed for another 2 minutes until a ball of dough is formed.

5. Add additional flour as necessary. The dough should be slightly sticky and soft and pulling away from the edge of the bowl. 

6. Transfer the dough to a lightly greased bowl and cover with a towel or plastic wrap. Let rise for 30 minutes at room temperature.

7. Remove the towel or plastic wrap and deflate the dough by punching down lightly. 

8. Pinch off pieces of the dough and form 24 rolls. You can weigh them to keep the rolls close to the same size. Mine were about 2 ounces each but this will vary depending on how much flour you added.

9. Transfer the rolls to a lightly greased quarter baking sheet or 9 x 13 baking dish. Cover with a towel or plastic wrap and let rise for an additional 30 minutes at room temperature.

10. Preheat oven to 375 degrees. Bake the rolls for 12 to 15 minutes or until golden brown and cooked through. 

11. Remove rolls and brush hot rolls with the melted butter. Serve immediately or store cooled rolls in a plastic bag for up to 3 days.

Storage Information

Leftover rolls should be stored in an airtight container at room temperature for up to 4 days. 

Rolls can be frozen for up to 3 months. Wrap tightly in plastic wrap and then foil or transfer cooled rolls to a freezer safe, airtight ziploc bag.

Make Ahead

Rolls can be prepared up to to the second rise, covered and refrigerated overnight. Remove from fridge an hour before you plan to bake and set out at room temperature. Bake as directed.

Tips

If rolls start to get too brown before they are finished baking, tent with foil to prevent additional browning.

Oil Cleansing Method, best oils to use

Choose the best oils for your skin type.  

Cheatsheet 
 

✅️ Pumpkin Bars with Cream Cheese Frosting

 

4 eggs

1⅔ cups granulated sugar

1 cup quality liquid oil of choice

2 teaspoons pure vanilla extract

15 ounce can pure pumpkin

2 cups sifted all-purpose flour (measure flour first then sift)

2 teaspoons baking powder

2 teaspoons ground cinnamon

1 teaspoon salt

1 teaspoon baking soda

Cream Cheese Frosting

16 ounces cream cheese (2 blocks), room temperature

1 stick (8 tablespoons) unsalted better, room temperature

2 1/2 cups powdered sugar

1 teaspoon pure vanilla extract

INSTRUCTIONS 

Preheat the oven to 350 degrees and spray a 9x13 inch baking pan with non-stick baking spray. You can also use parchment paper – this is helpful when taking the bars out of the pan to cut them. Simply spray the bottom of your pan, lay the parchment paper on top, some will be hanging over the edges. You use the edges to carefully remove the bars from the pan to easily slice them.

In a stand-alone mixer fitted with a paddle attachment (hand-held mixer works, too) combine the eggs, sugar, oil, pumpkin and vanilla until light and fluffy.

In a separate bowl, stir together the flour, baking powder, baking soda, cinnamon, and salt.

Add the dry ingredients to the wet pumpkin mixture and mix at low-speed until thoroughly combined. Spread the batter into a greased 9×13 inch baking pan. Bake for 30-40 minutes. Let cool completely before frosting.

Refrigerate the bars in a sealed container for up to 5 days. Cream cheese frosting should not be left out overnight, however it’s ok for serving at room temperature after bringing to room temperature

How To Make Horns

 Pictorial Only 

✅️ Shepherd’s Pie

      Potatoes 

6 medium potatoes, peeled and diced 

1 teaspoon Salt 

1/2 Stick of Butter

1/3 Block Cream Cheese 

Salt and Pepper, To Taste 

      Meat Mixture:

Splash Of Avocado Oil, or oil of choice

1 onion chopped 

1 pound Ground Beef

1 clove garlic minced

1 Tbs Dry Thyme

1 pkg Frozen Mixed Veggies  

      Gravy 

1.5 to 2 cups Water

4 tbs Wondra Flour 

Beef Better Than Bullion, To Taste 

Salt and Pepper, To Taste

Pre-heat Oven To 350'

Place peeled potatoes in a pot filled with water and add 1 teaspoon of salt.   

When potatoes are fork tender, drain water and mash or whip using your prefered method. Adding in the butter and cream cheese. Add salt and pepper to taste. For this particular recipie I dont add milk to my potatoes as I want them thick. 

While potatoes are boiling, add the splash of avocado oil to a fry pan and add your chopped onion. Cook till translucent.  

Add ground beef to skillet and brown until cooked thoroughly.   

Add minced garlic and 1 tbs dry thyme to pan and let it cook for a few minutes. 

Add package of frozen mixed veggies, and stir until its the veggies are warmed up.

In a seperate bowl add the water, and wondra flour and about 2-3 teaspoons beef better than bullion. Stir well to dissolve. Once combined add mixture to your pan with meat and veggies. Still under low heat till thickened. Adding more bullion if needed and salt and pepper to taste.  

Grease or line with foil and spray with non-stick cooking spray liberally a 9x9 inch baking pan.

Pour meat mixture into prepared pan, and top with your mashed potatoes.   

Bake at 350 for about 30 minutes. 

How To Use Flood Frosting on Sugar Cookies

 

Pictorial 

How To Sew Raw Edges For Sewing Fabric To Pre-Wash

I'm am one who believes in pre-washing fabric.  Regardless.  I only buy yardage off the bolt and fat quarters.  

Yes, i do wash fat quarters.   I do them much the same, and safety pins are important for fat quarters to keep your raw edges to the inside and makes it easier to cut them back open to iron and use.

 This is a great way to use bobbins or spools nearly empty but you dont want to start and have to change mid seam.   

Here is how I prepare yardage off the bolt.  

This happens to be a one yard cut from walmart.  All i did was unwrap it from the cardboard center thingy.   But just fold your fabric regardless of how long your fabric is into a long length, but not very wide. 

You do not need to trim the raw edges instead go by the shortest one.

Photo #1: I sew a seam a good 1/2 inch from that shortest length.   

Photo #2: Then I go back and zig zag to the right of that seam using my shortest length.   I do increase my zig zag stitches by 2 clicks to enlarge.  

I do the two different seams because the zig zag keeps the fraying to a minimum.   Perfect is not needed.  I like the second straight seam as it makes it easier to trim this but you ensure that your ends are contained to that shape.   

Photo #3:  You can see my raw edges finished being sewn. 

ALSO NOT Shown in Photo #3, but shown in 4.1, i add safety pins along the side that comes together along the long strip. You dont need to pin the folded side, just the one that opens. This keeps your fabric together as you will see in my next photos. 

I had two lengths of fabric that needed laundering.   Each 1 yard long.   

As you can see in photo 4.1 has been pinned along that long side so you can see its neat and tight, easy to deal with post washing. But this is also easy to trim off the sewn area. 

As you can see in photo 4.2 that was not pinned along that long side.  Its all opened up during the washing and drying phase.  Doable yes, but not near as nice to trim off the sewn raw edges. 

✅️ Strawberry Cheesecake Mousse

 

1 cup Strawberries already pureed

4 oz Cream Cheese, room temp

1 1/2 cups Heavy Whipping Cream

1/2 cup Milk, I used whole

1 box (3.4 oz) Cheesecake Pudding 

1 cup Whole Milk Greek Yogurt, I used Greek God's Strawberry. 

In a medium bowl, beat your strawberry puree and cream cheese. Use a fine strainer and push through and strain mixture. Set aside. 

In a larger bowl, add the whipping cream and beat until you have soft peaks. Add milk, pudding mix, and yogurt and beat until smooth.   

Mix the two mixtures together until well blended. Place in a bowl and refrigerate. 

To serve, place in bowl and top with whipped cream and diced strawberries.

✅️ Homemade Strawberry Ice Cream

 

1 1/2 cups strawberries, hulled and diced

2 Tbsp honey

1/2 cup granulated sugar

1 tsp lemon juice

1 cup heavy whipping cream

1/2 cup half and half

1 tsp vanilla extract

In a large bowl, mix strawberries, honey, sugar, and lemon juice. Allow to sit 15-20 minutes, or until the strawberries have released their juices.

Mash the mixture with a potato masher, fork, or pastry cutter until there are no longer any large strawberry pieces (if you prefer a smooth ice cream, use a blender or food processor instead*).

To the strawberries, mix heavy cream, half and half, and vanilla extract. Stir just until combined.

Pour the mixture into your ice cream maker, and follow your manufacturer's instructions (mine took about 15-20 minutes to churn). 

You can eat the ice cream soft-serve, or freeze it in an airtight container for 3-4 hours to thicken it up slightly. For best results, allow the ice cream to sit at room temperature for about 5-10 minutes to soften before serving.

Enjoy!

** I used Frozen peaches and diced them up and added them to the ice cream mixture with the rest of the ingredients.    I used whole milk instead of half and half.  When i added the ingredients to my 1 quart ice cream maker, I topped it with additional cream and whole milk. 

✅️ Hamburger Steaks in Creamy Dill Sauce

 

Hamburger Steaks in Creamy Dill Sauce

This was super easy, and absolutely delicious. The hamburger steak is just a fancy hamburger without a bun. I used 90% lean hamburger and the cream made them juicy. The creamy dill sauce is simple to whip up.  

I served this with homemade whipped potatoes, tender buttered peas and a homemade cheesy bun. 

I would say this is easy enough for a weeknight and elegant enough to serve for a special occasion.  

 Hamburger Steaks

1 pounds ground beef

4 tbsp breadcrumbs

1 yellow onion - grated

1 tsp salt

1 tsp black pepper

2 tbsp heavy cream

1 egg

Creamy Dill Sauce

1 tbsp olive oil

1 tbsp unsalted butter

1 yellow onion - diced

2 garlic cloves - minced

1 tsp salt

1 tsp black pepper

2 tbsp all-purpose flour

½ cup low sodium chicken broth

1 cup heavy cream

2 tbsp chopped dill - more for serving

Start with making the hamburger steaks. Into a large bowl, grate the onion. Add ground beef, breadcrumbs, salt, pepper, cream and egg. Mix with your hands until just combined. Divide beef mixture into 4 portions, and shape each portion into a ball. Press the balls down by using the palm of your hand or a spatula until ¾ inch/2 cm thick. Set aside.

Finely chop the onion, mince the garlic and chop the dill.

Heat oil and butter over medium in a large nonstick skillet. Add hamburger steaks and cook 4-5 minutes per side. Transfer onto a clean plate.

Add garlic and onion, reduce heat to low and cook until fragrant about 2 minutes. Add salt, pepper and flour, stir until incorporated. Pour in broth and simmer for 2 minutes while scraping up the brown bits on the bottom of your skillet with a wooden spoon.

Add cream and dill, bring to a boil and simmer for 1-2 minutes until the sauce starts to thicken. Return hamburger steaks to the skillet and simmer for 5-6 minutes until heated through and no longer raw in the center. Finish off with chopped dill and freshly grated black pepper. Serve!