Fluffy Dinner Rolls

November 9, 2010 by
These rolls. They are the BEST. EVER. And I take my “evers” seriousely people. Well…. kinda. But still, they really are amazing.  They are now going to be the standby at all holiday meals.  They are sooo soft, fluffy, delicious, perfect… you get the idea.  And they have a BONUS! They freeze like a dream. Like no other bread I’ve ever tried. I seperated some and threw in a ziplock and put in the freezer. Even a month later, I could take one or two out, microwave briefly, and they were like fresh baked.  I’m going to be making mine the day before Thanksgiving, so I’ll have one les thing to do the day of.  Just before dinner I plan on brushing with a little butter and rewarming in the oven.

FLUFFY DINNER ROLLS
Recipe very slightly adapted from The Cook’s Country Cookbook

1 1/2 cups milk
1/3 cup honey
4 T vegetable shortening
3 T unsalted butter
1 large egg, plus 1 egg for egg wash
5 to 5 1/2 cups flour
1 envelope (2 1/4 tsp) rapid-rise or instant yeast
2 tsp salt

Microwave the milk, honey, shortening, and butter in a large measuring cup or bowl for about 2 minutes, until butter and shortening are mostly melted.
Whisk to melt completely.  Set aside to cool slightly. (To about 110 degrees.)
Combine 5 cups of the flour, yeast, and salt in a mixer bowl fitted with a dough hook.
With the mixer on low speed, add the milk mixture and mix for about 2 minutes, until the dough comes together. Increase speed to medium and knead until the dough is smooth and elastic, about 8 minutes.
(If the dough seems to sticky after 4 minutes of mixing, add the remaining 1/2 cup flour, 2 T at a time)
Dough should ball around the hook, leaving the sides, but will still stick to the bottom.
Turn onto a lightly floured counter and knead to form a smooth ball. Place in a large, lightly oiled bowl and cover with greased plastic wrap.
Let rise in a warm place until doubled in size, 1 to 1 1/2 hours.
Form dough into a log and cut into 15 equal pieces. Cover with greased plastic wrap.
Working one piece of dough at a time, form into smooth rolls and place in a greased 9 by 13 inch pan. (3 rows of 5). Lightly press the rolls so they just touch each other.
Lightly spray with cooking spray, cover with plastic wrap, and let rise until nearly doubled in size and the dough barely springs back when touched by a knuckle, 45 to 75 minutes.
Beat the remaining egg with 1 T water, and brush on the rolls gently.
Bake at 350 degrees until deep golden brown, about 25 to 30 minutes. Let cool in the pan 10 minutes before serving.
*NOTE: In the original recipe, the pan is lined with foil and greased, then filled with the rolls.  I didn’t find this neccesary, I tried it both ways.  But if you want to freeze a whole tray for a later date, this might be a good idea.

Filed Under: Bread, Yeast, Holiday Recipes

Homemade Gummy Candy

November 8, 2010 by
 
This is a super fun and quick, easy treat to make.  I especially like making the double flavor gummies (instructions at end of post).  You can use candy molds, or even silicone ice cube trays, whatever you fancy! Ikea carries some cute ice cube trays that work well, they’re inexpensive, flexible, and come in some really cute shapes.  We especially like the fish and a safari animal mold I had gotten at Sur La Table.
If you want a fimer, chewier gummy, just add another pkg of gelatin.  This is our favorite way though. Hope you enjoy them too!
 
HOMEMADE GUMMY CANDY
Recipe by My Stained Apron
 
1/3 cup cold water
1 pkg (3 oz) Jello
1 pkg unflavored gelatin
 
Put cold water in a small saucepan.
Sprinkle gelatin over water and let sit for 5-10 minutes to soften.
Add Jello and simmer for a couple minutes to dissolve everything.
Pour into candy molds. (number you’ll get depends on how big your molds are. I used two.)
 Let sit until firm.  You can put them in the fridge or freezer to speed it up (about 10 minutes in freezer or 30 minutes in the fridge.)  Peel out and enjoy!
FOR 2 FLAVOR GUMMIES:
Make 1 batch with one flavor and fill molds half way. Let set up, then make another batch with a different flavor of Jello and fill to top of molds. Let set up and peel out as usual.
 
 
Filed Under: Candy / Confections

Caraway Seed Rolls (Kummelbrot-seele)

November 5, 2010 by
These were a big hit at the German dinner party we had recently, and our guest who is from Germany requested the recipe, so I’ll take that as a good sign!  They had a great crust, and went really well with the Sausages and Red Cabbage.  I love the flavor of caraway seeds.  They almost have an herbal flavor, but a little more hearty than that.  If you haven’t used them much I would definitely encourage you to try.  This is a really easy bread recipe, with few ingredients.  It may have 3 raise times instead of the usual 2, and you could omit one, but giving bread an extra raise time will really enhance the yeasty flavor and texture of your bread. So Auf Wiedersehen my friends!
CARAWAY SEED ROLLS
Recipe slightly adapted from The Food and Cooking of Germany, by Mirko Trenkner
9 cups white bread flour
1 T salt
1 tsp caraway seeds
1 pkg active dry yeast
coarse sea salt
Mix the flour, salt, and caraway seeds together in large bowl or mixer bowl.
Dissolve the yeast in 2 1/2 cups warm water and then stir into the flour.
Knead for 5 minutes, then cover and rest in a warm spot for 1 hour.
Knead the dough again and rest for 20 minutes.
Turn onto a floured surface and shape into a log.
Cut into 10 even pieces.
Roll each piece with your hands to form rolls about 6 inches long.
Line a baking tray with parchment and arrange rolls on the tray.
Rest for 20-30 minutes. Brush rolls with water and sprinkle with coarse sea salt.
Bake at 475 degrees for 10 minutes, then reduce heat to 325 degrees and bake for 15-20 more minutes or until the rolls are golden brown and sound hollow when tapped on the base.
*For a better crust, place a metal container full of water in the oven with the bread.  The steam will create a great crust.
Filed Under: Bread, Yeast, German

Black Forest Cherry Cake (Schwarzaelder Kirsch Torte)

November 4, 2010 by
I feel quite honored to be able to share this recipe with all of you. This is from my Mom’s friend, Ute, whom was kind enough to share her family’s recipe with me. I made it when she and her husband came over for dinner and I got the approval of making the cake properly. Phew!

The only change I made to it was omitting 2 T of cherry liquor and 2 T water. Instead, I used liquid from the cans of cherries, since that water had some cherry flavor in it. It was really fun to try my hand at such a special family recipe and I hope you all will give it a try as well. One of my favorite things about German cuisine is the combination of sweet and sour flavors. The sour cherries pare so well with the sweet chocolate and whipped cream. Yum!

Black Forest Cherry Cake (Schwarzaelder Kirsch Torte)
Recipe adapted slightly from Ute G.
1/2 cup sugar
1/2 cup butter, softened
6 egg yolks, separated
4 T liquid from cherries
4 oz (about 1 cup) almonds, peeled and ground (I ground slivered almonds since they’re peeled)
4 oz sweet bakers chocolate, ground (save aside a small amount to decorate)*
1 T vanilla extract
1/2 cup flour
1 tsp baking powder
1 quart heavy whipping cream
1 cup powdered sugar
4 tsp instant clearjel, optional*
2 cans sour cherries in water
Cream butter and sugar together in a large bowl until well combined.
Add egg yolks (saving egg whites), water from cherries, almonds, chocolate, vanilla, flour, and baking powder.  Mix well.
In a separate bowl, whip the egg whites (and a spoon of sugar or two so it gets nice and stiff).
It should come out of your bowl clean and not stick to the sides or be runny when done.
Gently fold into your cake batter.
Grease and flour a nine inch cake pan.  Fill with batter.
Bake at 350 degrees for about 35 minutes or until toothpick comes out clean.
Let cool 10-15 minutes in pan and then remove out of pan and cool completely on a wire rack.
Cut into three layers.
Whip cream with powdered sugar and instant clear jel.
Spread a liberal amount on first cake round.
Drain cherries and evenly distribute almost a whole can on first layer, saving just a few aside.
These are the cherries I used, if you live near a German market you may be able to buy a large jar there, then you’ll only need one jar.
Top with another cake round, spread more whipped cream, and add the next can of drained cherries, saving just a few aside again.
Top with last cake round and spread whipped cream on top and sides.
Dust with grated chocolate, or use a vegetable peeler to shave off larger pieces of chocolate and top with those.  If desired, pipe some rosettes with whipped cream around edge of top of cake, and top each with a cherry that was saved aside from earlier.
*NOTE: You could probably melt the chocolate and cool slightly instead of grating it as well.
You don’t have to use the instant clear jel, it just stabilizes the whipped cream.
Filed Under: Cake / Cake Pops, German

Sausages and Red Cabbage

November 1, 2010 by
I’ve been on a German kick lately.  My grandfather was German and while he passed away before I was born, I always feel more connected to that part of my family when I cook German food.  My husband, being an air force “brat”, was born in Germany and is part German as well.  So recently when I bumped into some old friends of my parents, I jumped at the chance to have them over for a German dinner (since she is from Germany I thought she’d be a good judge of how my “German” cooking is).
She shared a fabulous recipe I’ll be sharing this week as well.  This is one I made myself, and it got great reviews.  I have to give credit to the Butcher Boys (our local butcher shop), who sell the most AMAZING sausages.  German Garlic.  Heaven.  In a sausage casing.  And I don’t like sausages! Especially hot dogs. Yech!  But these?  They changed my mind.
This is a super quick dish, and would be nice served with some crusty bread, maybe some potatoes too. And don’t forget some German mustard too.  They real key is to simmer gently without breaking the sausage casing.  So don’t overcook if you can help it.
Check back all week for more German recipes!
SAUSAGES AND RED CABBAGE
Recipe by My Stained Apron 
1/2 head cabbage, shredded
1 white onion, sliced thin
drizzle oil
German sausages (We love the German Garlic Sausages from Butcher Boys)
1/4 cup vinegar
1/2 cup apple juice
salt and pepper, to taste
Sear the cabbage and onion in a large skillet over medium high heat.  Add sausages, vinegar, and apple juice.
Cover and turn down to a simmer.  Simmer gently until sausages are warmed through.
Season with salt and pepper, serve warm.
Filed Under: German, Pork, Side Dishes

Goodbye summer

October 29, 2010 by
Goodbye Summer….
I know, it seems a bit late to say…. but we’ve just finished cleaning up the garden beds for winter, and I wanted to share photos of our little garden spot. 
I rearranged them this year (I didn’t like the rows we had origianally put them in)
I made two U shapes, with one in the center. 
I added 2 by 4’s on the ends of some to train up plants on.
We planted seeds… and then this happened…
Heaven.  There is nothing like having your own garden.
See this beauty? Unfortunately our weather didn’t allow most of the green tomatoes to ripen this year…
These metal barrels (scored for about $15 in the Lowe’s paint dept) made wonderful spots for spinach, lettuce, and arugala.
So, the garden is done.  Farewell, my friend… until the spring.
Filed Under: Ramblings

Roasted Cauliflower

October 27, 2010 by
I heart cauliflower.  And I know, you’re all probably tired of my roasting recipes, but this is absolutely one of my favorite things to eat.  Especially if I can get my hands on “Cheddar” Cauliflower, which is the orangey variety pictured.  But if all I have is the standard white variety I add the paprika and all is right with the world.  So no more goopy cheese sauce on your cauliflower please, try roasting it and you’ll go mad for it too.
ROASTED CAULIFLOWER
Recipe by My Stained Apron
Cauliflower
olive oil (I usually only use 1-2 tsp for a head of cauliflower)
salt and pepper, to taste
Cut cauliflower head into florets.  Wash and spread in a single layer on baking sheet.
Drizzle with olive oil and salt and pepper.
Roast at 450 degrees for 15-20 minutes, until done to liking.
PAPRIKA ROASTED CAULIFLOWER 
Follow above directions, but add about 1 tsp of smoked paprika with the salt and pepper.
Filed Under: Side Dishes Tagged With: ,

Cake Pops

October 25, 2010 by
I made Bakerella’s cake pops recently for the first time.
It was fun, but I have to say, it was a little trickier than I had thought!
I’m not going to get into details about how to make them, she has great instructions on her site and in her book.  But here’s some tips if you try your hand at them:
– Be patient!
– Keep your cake pops cold until your ready to dip them
– If your candy coating is too thick to coat right, thin with a little shortening
– If you just can’t get the coating thin enough to coat right, just smooth over “bald spots” with a small spatula or knife
– Have fun!
Filed Under: Cake / Cake Pops, Halloween / Fall

Homestyle Applesauce

October 22, 2010 by
 
Nothing says fall like a bowl of warm homemade applesauce.  The flavor of your applesauce will change according to what variety of apples you use, so keep that in mind.  You can even mix up and do half sweet apples and half tart.  I just use whatever I have on hand and adjust the sugar accordingly.  Sometimes I even use pears.  Happy harvest! : )
 
HOMESTYLE APPLESAUCE
5 apples
1 cup water
1/2 cup brown sugar
1/2 tsp cinnamon (optional)
1/8 tsp nutmeg (optional
 
Peel, core, and chop apples.
Combine with remaining ingredients in a pot and simmer, covered, about 20 minutes.
Filed Under: Breakfast

Monster Munch

October 20, 2010 by
I made some cake pops for our “pumpkin potluck” and was left with a bowl of white candy coating from the ghosts, and a bowl of orange from the pumpkins.  What to do? I saw a box of chex and a bag of reeses pieces on the counter and decided to have a little experiment.  I added some peanuts and pretzels for a little salty counterpart and presto! It’s Monster Munch!  (I’m not sure on the name, but it was super yummy anyway!)  I did it in two batches, half with the white and half with the orange, then mixed together after set.  The powdered sugar helped them stay seperate more.  I served it in a big pumpkin bucket with a little shovel and some bags.  Let’s just say it was a HIT! With both kids and adults, so make this for your little monsters… or big.  Either way, they’ll enjoy it!
MONSTER MUNCH
Recipe by My Stained Apron
14 oz candy coating or almond bark*
5 cups Chex (corn or rice)
1 cup peanuts
2 cups pretzels
1 cup reeses pieces
1/2 cup powdered sugar
Mix together chex, peanuts, pretzels, and reeses pieces in a large bowl.
Melt candy coating and pour over chex.
Stir quickly with a large spoon.
Sprinkle powdered sugar over chex and stir together.
Lay out on a large cookie sheet lined with wax paper to dry.
*You can do this in 2 batches if desired, using different colors for each batch.  Then mix together after candy coating is set.



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Filed Under: Halloween / Fall