Saturday, March 19, 2011

Rainbow Cupcakes

Rainbow Cupcakes
2 cup all purpose flour
1 T. baking powder
1/2 tsp salt
1 cup sugar
4 large eggs
1 cup vegetable oil
1 cup buttermilk
2 tsp vanilla extract
red, yellow, green and blue food colorings
Preheat oven to 350F. Grease 20 cups from a muffin tin (or line with paper cups).
In a medium bowl, whisk together flour, baking powder and salt.
In a large bowl, whisk together sugar, eggs, vegetable oil, buttermilk and vanilla extract. Pour in dry ingredients and stir until just combined.
Divide batter evenly into 5 small bowls; each should have a little more than 2/3 cup batter 
Add about 1/2 tsp food coloring to each bowl to make red, orange, yellow, green and blue batters. Stir well, so no streaks of plain batter remain. Add additional food coloring if necessary.
Starting with the blue batter, add a small spoonful to each of the 20 greased muffin cups (just over 1/2 tbsp in each). Repeat with all remaining colors, working from green to yellow to orange to red, adding each subsequent spoonful on top of the previous color. Do not attempt to spread the layers of color out (as it can cause layers to combined), but allow them to spread on their own.
Bake for about 15 minutes, until a toothpick inserted into the center comes out clean.
Cool cupcakes on a wire rack before frosting.
Makes 20

Wednesday, March 16, 2011

Pioneer Potato Candy..........aka: Potato BonBons

Tonight for mutual we are having a "potato pigout".  Everyone is supposed to bring something made with potatoes.  I decided to make dessert.....I think I will call these "Potato BonBons"!!  It was interesting to make them....and I don't think anyone would ever guess that they are made with potatoes.


These Potato Kisses are a wonderful St. Patrick's Day candy! Use leftover (unseasoned) mashed potatoes to make this coconut-flavored candy.  It was the same recipe only shaped like a kiss.....but I couldn't get them to stay in the shape of a kiss so I called them bonbons....there was fudge and pinwheels....then there was fondant....once again the same recipe but you could mix it up with different flavored extract, chopped nuts, rolled in powdered sugar or cocoa or dipped in chocolate.....4 different recipes online.....but they all have exactly the same ingredients....and my version......Potato BonBons


Pioneer Potato Candy..........aka: Potato BonBons...
3/4 c. warm mashed potatoes
1 tbsp. butter
pinch of salt
1 tsp. vanilla extract
1 lb. powdered sugar (4 1/2 c.)
12 oz. shredded coconut
12 oz. chocolate candy coating
Prepare a cookie sheet by lining it with waxed paper.
In a large mixing bowl, beat together the potatoes, butter, salt, and vanilla.
Slowly beat in the powdered sugar  1 cup at a time. Stir in the coconut until well-combined.
Form into 40 balls using small cookie scoop and place on waxed paper on a cookie sheet. Chill until set (in freezer), about 1 hour. (the Pioneer version was put into a pan & then cut into pieces and dipped in choc.)
Microwave the candy coating until completely melted and smooth, stirring after every 30 seconds to prevent overheating. (I used my little double boiler)
Dip the balls in the melted coating using a fork or dipping tools, and place them back on the waxed paper covered cookie sheet until set.
Store Coconut Potato Kisses in an airtight container in the refrigerator for up to one week. 


These were a hit!!!  and they are all gone!!!!!  We had quite a feast......homemade french fries with fry sauce, potato soup, fried potatoes, spanish potato tortilla, scalloped potatoes and ham, garlic potatoes, mashed potatoes.......and potato BONBONS for dessert!!!  





Main Dish Ideas for Cool Rise Dough.....

Here are some new recipes from Rhodes Dough that can also be used with the Cool Rise Dough...

Zesty Sausage Bundt
18 Rhodes™ Dinner Rolls, thawed but still cold
1/2 cup butter or margarine, melted
1/4 cup fresh thyme, finely chopped
1/4 cup fresh rosemary, finely chopped
1/4 cup fresh parsley, finely chopped
1 cup grated Parmesan cheese
1 pound sausage, cooked, crumbled and drained
Flatten each roll into a 4-inch circle. Place butter in a shallow bowl. Combine herbs and cheese and place in another shallow bowl. Coat both sides of each dough circle with butter and then with cheese mixture. Arrange 6 dough circles evenly in a large sprayed bundt pan, to cover the bottom. Circles will overlap. Sprinkle half the cooked sausage over dough. Repeat with 6 more dough circles and the remaining sausage. Add last 6 dough circles to the top to cover sausage.
Cover with plastic wrap and let rise until almost double.
Remove wrap and bake at 350°F for 35-40 minutes. Cover with foil last 10 minutes of baking. Remove from oven and invert onto serving platter.

Chicken Salad Stuffed Breadsticks
Breadsticks
16 Rhodes™ Dinner Rolls or 8 Rhodes Texas™ Rolls thawed, but still cold
1/4 cup butter or margarine, melted
Parmesan cheese
garlic salt
Chicken Salad
1/2 cup mayonnaise
1 tablespoon lemon juice
2 cups cooked & diced chicken
1 cup crushed pineapple, well-drained
1 cup green grapes
1/2 cup chopped celery
1/4 teaspoon tarragon
1 cup cashew halves
salt
pepper
lettuce
Bread Sticks
Roll each Texas roll or 2 dinner rolls combined into a 6 inch rope. Place on a large sprayed baking sheet. Brush each one liberally with butter. Sprinkle lightly with Parmesan cheese and garlic salt. Cover with plastic wrap and let rise until double in size. Remove wrap and bake at 350ยบ for 15-20 minutes.
Chicken Salad
Combine mayonnaise and lemon juice. In a separate bowl, mix remaining ingredients, except cashews and lettuce. Pour mayonnaise mixture over chicken mixture and fold together. Salt and Pepper to taste. Allow to chill in refrigerator 1-2 hours. Just before serving, add cashews. Slice breadsticks and fill with lettuce and chicken salad.

Calzones
12 Rhodes Texas™ Rolls, thawed but still cold
flour
2 ounces sliced pepperoni
8 ounces sausage, browned and drained well
2 1/2-ounce can sliced olives, drained well
1/2 cup sliced fresh mushrooms
1/2 cup chopped green peppers
1 cup grated mozzarella cheese
1 teaspoon Italian seasoning
1 cup pizza sauce, heated
Press 3 rolls together and, using a little flour, roll them into a 12-inch circle.Make 3 more circles with the other rolls. Combine pepperoni, sausage, olives, mushrooms, green peppers, cheese and Italian seasoning. Divide mixture equally and spoon onto one half of each circle. Fold dough over (like a turnover) and pinch edges together to seal. Place on a large sprayed baking sheet. Bake at 350° for 20-25 minutes or until golden brown. To serve, dip in heated pizza sauce.

Tuesday, March 15, 2011

Soda Pop Cupcakes/Muffins....

When you want fast and easy and of course delicious.....

Soda Pop Cupcakes/Muffins
1 cake mix - Chocolate Fudge or flavor of choice
12 oz. can of pop - Root Beer or flavor of choice
1/2 c. chocolate chips
Mix together the cake mix and pop.  Stir in the chocolate chips.  Pour batter into sprayed cupcake liners in a muffin pan.  Bake at 375 for 20 minutes.  Frost as desired.

Italian Cheesecake

I ran across this recipe online and think I need to try it.....


Italian Cheesecake
1 cup graham cracker crumbs
1/4 cup finely chopped blanched almonds
3 Tbs. sugar
2 Tbs. margarine or butter
1 1/2 cups silken tofu (12 oz.)
8 oz. soy cream cheese
3/4 cup soy sour cream
3 large eggs
1/3 cup sugar
2 tsp. grated lemon peel
Fresh fruit for topping (optional)
Preheat oven to 350. Grease an 8-inch springform pan with cooking spray.
Make crust: In medium bowl, combine cracker crumbs, almonds, sugar and margarine. Mix with fork until blended. Sprinkle mixture over bottom of prepared pan and press evenly over bottom and partially up sides of pan.
In food processor, combine tofu, cream cheese, sour cream, eggs, sugar and lemon peel. Process until just blended. Pour filling into prepared pan.
Bake 20 minutes. Reduce heat to 325 and bake 20 to 25 minutes more, until cake is almost set in center. Turn off oven. Leave cake in oven, with door open, 20 minutes. Let cool completely on wire rack.
Cover cake and chill until set, at least 8 hours or overnight. Serve with fresh fruit topping if desired.

Alfredo Sauce

The recipe I always use has flour in it. I think I will like this one better....

Alfredo Sauce
1/4 cup butter
1/2 cup heavy cream
1 cup fresh grated Parmesan cheese
Melt butter in a saucepan over medium heat. Add cream, slowly, and stir constantly until heated through. Add cheese a little at a time and stir constantly until completely melted. Remove from heat. Sauce will thicken as it cools.

Monday, March 14, 2011

CARAMEL SNICKERDOODLE CAKE

Caramel Snickerdoodle Cake by Gold Medal Flour

1 3/4
cups plus 2 tablespoons sugar
2
teaspoons ground cinnamon
2 1/2
cups Gold Medal® all-purpose flour
2
teaspoons baking soda
1
teaspoon salt
1
can (5 oz) evaporated milk
1
cup sour cream
1/2
cup butter or margarine, melted
1
teaspoon vanilla
2
eggs, beaten
10
caramels, unwrapped

Heat oven to 350°F. Grease 12-cup fluted tube cake pan with shortening. In small bowl, mix 2 tablespoons of the sugar and 1 teaspoon of the cinnamon. Sprinkle mixture over inside of pan, turning to evenly coat. Shake out any excess.
In large bowl, mix remaining 1 3/4 cups sugar, remaining 1 teaspoon cinnamon, the flour, baking soda and salt. Reserve 1 tablespoon of the evaporated milk for the topping. Stir remaining evaporated milk, sour cream, melted butter, vanilla and eggs into dry ingredients until well blended. Pour batter in pan.
Bake 40 to 50 minutes or until toothpick inserted in center comes out clean. Let stand 30 minutes; remove from pan. Cool completely, about 1 hour.
In small microwavable bowl, melt caramels with reserved evaporated milk uncovered on High 1 to 2 minutes, stirring every 30 seconds, until caramels are melted and mixture is smooth. Drizzle over cooled cake.

TRIPLE THREAT COCONUT CREAM PIE

Triple Threat Coconut Cream Pie  by Pillsbury
1 Pillsbury® refrigerated pie crust, softened as directed on box
1 can (13 1/2 oz) coconut milk, shaken well
1/2 cup plus 1 tablespoon sweetened shredded or flaked coconut, toasted
1 cup whole milk
1/2 vanilla bean, split (or 1 teaspoon vanilla)
2/3 cup sugar
1/4 teaspoon salt
5 large egg yolks
1/4 cup cornstarch
1/2 teaspoon coconut extract
2 tablespoons unsalted butter, cut into four pieces
Topping
1 1/2 cups heavy whipping cream, well chilled
1 1/2 tablespoons sugar
1 teaspoon vanilla
1/4 cup sweetened shredded or flaked coconut, toasted
1oz white chocolate, shaved
Heat oven to 450°F.  Unroll pie crust onto cooking parchment or wax paper. Brush a small amount of coconut milk onto dough (just enough to moisten it). Sprinkle 1/2 tablespoon of the toasted coconut evenly on dough, then press it lightly into dough, just enough to make it stick.  Sprinkle 1/2 tablespoon toasted coconut onto bottom of 9-inch pie plate, then form dough into plate. Prick bottom and side with fork. Bake 10 to 12 minutes or until light brown. Cool.  
Heat the remaining coconut milk, the whole milk, 1/2 cup toasted coconut, vanilla bean, 1/3 cup of the sugar and the salt to a simmer in 2-quart saucepan over medium heat, stirring occasionally with a wooden spoon, about 5 minutes to dissolve sugar.  In a separate large bowl, with whisk, beat the egg yolks, remaining 1/3 cup sugar and the cornstarch until well combined. Gradually beat the simmering liquid into the yolk mixture to temper it, then return the entire mixture to saucepan, scraping the bowl with a rubber spatula. Discard vanilla bean.  Heat the mixture to a simmer over medium heat, beating constantly with whisk, 5 to 6 minutes or until mixture is thickened.  Remove from heat; beat in the coconut extract and butter. Pour into the cooled crust; press a sheet of plastic wrap directly on the surface of the filling and refrigerate until the filling is cold and firm, at least 3 hours or overnight.  
Just before serving, beat the cream and sugar in a chilled bowl using electric mixer at medium speed until soft peaks form. Add the vanilla and continue to beat until slightly stiff peaks are formed. Spread or pipe the whipped cream over the chilled filling. Sprinkle 1/4 cup toasted coconut and shaved chocolate over the top. Store in refrigerator.

Lacey Making Teddy Bear Cookies