Pepperoni Rolls

This has been a tailgate staple for years. These make me laugh as - when we would leave a tailgate to head into the Steeler game I'd see people loading up their pockets with these for a gametime snack! It works! With the Super Bowl looming it was time to pull out this recipe!

Pepperoni Rolls

Ingredients

1/2 stick better

1 1/2 cup, scolded milk

1/3 cup lukewarm water

1 egg

1 TBSP salt

5 cups flour

1/3 cup sugar, 1 tsp sugar

1 TBSP yeast - 2 packets

1 large pepperoni stick

1 egg beaten

Directions

Add butter & sugar to hot milk.

Stir and allow to cool.

Mix yeast with lukewarm water & tsp. sugar. It should puff up in 5 minutes

Mix the egg, salt and all but 1 cup of flour with the yeast mixture until a soft dough forms. Gradually add the rest of the flour and knead for 8-10 minutes or until elastics.

Cover and let rise 1-2 hours

Peel the casing from the pepperoni and cut into 1/2 in. X 2 in. logs. Place a log on a piece of dough. Fold the sides into the center & roll to completely covered.

Place on a greased cookie sheet and allow to rise an hour. (I don't always do this & they turn out fine)

Brush with a beaten egg.

Bake at 350 for 15-20 minutes until golden brown.

Bay View Cream Biscuits

A girls trip to a lovely bed & breakfast in Portsmouth, NH led me to this great versatile recipe. And it's SO easy to make... I've used it for breakfast with jelly, strawberry shortcakes or dinner rolls. Each time it fit the bill. And everytime I've made it I have great memories of a great weekend with the girls!

Bay View Cream Biscuits
Source: Portsmouth Harbor Inn & Spa

Ingredients
2C flour
1 Tbs baking powder
2 tsp sugar
1 tsp salt
1.5 C heavy cream

Directions
Preheat the oven to 425F
Combine the dry ingredients with a fork. Slowly add the cream stirring constanly. Gather the dough together – if it seems dry add a little more cream.

Place the dough on a lightly floured board and knead 4-5 times. Pat the dough into rectangle that is about 1 inch thick. Cut into 12 pieces and place on baking sheet.
Bake for 12 minutes until the tops are lightly browned.
ENJOY

PIzza Dough

mmmmmm ~~ on a snowy night.... fresh, hot, homemade pizza coming out of the oven. What could be better?! Ben prides himself in his pizza making skills. This is an example. He likes making his own dough - he wanted me to blog this recipe because it's his favorite so far. We are on the search for a good homemade sauce recipe - if anyone has one, let us know!!

Pizza Dough

Ingredients
6 1/2 cups bread flour (we used all-purpose)
2 cups warm water
2 1/2 tsp. salt
100 milliliters olive oil
2 tsp. active dry yeast (1 packet)
1 pinch sugar

Direction
Begin by activating yeast by mixing together the water, yeast and sugar and letting sit for about 10 minutes.

Combine flour, salt, olive oil and yeast mixture and stir until a dough begins to form.

Knead dough on a lightly floured board for about 10 - 15 minutes ~ we used our kitchenaide mixer with the dough hook. For about 10 minutes. It will form a dough ball.

Put dough ball into an oiled bowl and let rise for about 2-3 hours or until double in size.

Cut in half (we cut in thirds), form desired shape & top with your favorite pizza toppings! Bake! Enjoy!

Basic Whole Wheat Dough

We had some stromboli making going on at our house today. This was a good basic pizza dough. I like that it uses a wheat crust.

Basic Whole Wheat Pizza

Ingredients
1 cup warm water
1 package yeast (I TBSP)
1 TBSP sugar
1 1/2 tsp. salt
2 TBSP extra virgin olive oil
1 1/2 cups whole wheat flour
1 1/2 cups all purpose flour

Directions
Start by combining the water and the yeast in a large mixing bowl (if you are using the electric mixer, use the mixer bowl). Add the sugar and stir to combine, dissolving the sugar and the yeast in the water. Add the salt, olive oil, and 1 cup of the whole wheat flour. Beat the mixture until smooth.

Add the remaining 1/2 cup of whole wheat flour and the all purpose flour. Knead for about 5 minute, until the mixture forms a dough (or use the dough hook on the mixer on low speed for approximately 2 minutes until the mixture forms a ball).

Transfer the dough to a large greased bowl. Cover with plastic wrap and let rise until the dough doubles in size.

Lightly grease a 15 inch pizza pan or a large baking sheet. Spread the dough on the pan and allow to rise for an additional 15 minutes.

CeCe's Banana Bread

Ben has been talking about his Grandma's Banana Bread - She was nice enough to share it with him. The family said my execution tasted like here - a HUGE compliment!! Without further ado - Grandma's Nana Bread!

Banana Bread
Source: CeCe Dougherty
As typed by Cece.


FIRST THING - MASH 2 BANANAS.
LEAVE THEM IN THE MIXER.
ADD 1 1/2 CUPS SUGAR
1/2 C BUTTER (1STICK AND i ALWAYS USE BUTTER)
BLEND TOGETHER IN MIXER
ADD 2 EGGS, 1/4 TEASPOON SALT, 1 TEASPOON VANILLA
MIX ALTERNATELY 1 1/2 CUPS ALL PURPOSE FLOUR
WITH 4 TABLESPOONS OF SOUR CREAM THAT HAS BEEN STIRRED TOGETHER WITH
1 TEASPOON OF BAKING SODA.
ADD CHOPPED WALNUTS IF YOU LIKE ( i LOVE WALNUTS SO 1 USE A WHOLE
CUP)(SOMETIMES i DON'T CHOP THEM, IT KIND OF LOOKS GOOD TO ME TO SEE
BIG CHUNKS OF WALNUTS.)
USE A LOAF PAN AND i GREASE IT AND LINE IT WITH SILVER FOIL 375
OVEN FOR 1 HOUR++.
THE TOP SHOULD BE FIRM.
STICK A TOOTHPICK INTO IT IF YOU ARE IN DOUBT. SHOULD COME OUT DRY.
IF YOU ARE USING A KITCHENAID THE BOWL HOLDS 2 RECIPES AT A TIME. i
NEVER MAKE ONE.
EXTRA RIPE BANANAS ARE BEST. tHE SUPER MARKET SOMETIMES HAS BAGS OF
OVERRIPE BANANAS AVAILABLE. SHOULD HAVE A LOT OF BROWN SPOTS ON THEM
(i GUESS THE SUGAR IS FERMENTING AND THEY'RE BECOMING ALCOHOLIC)
ANYWAY THAT'S WHEN THEY MAKE THE BEST BANANA BREAD.
THEY FREEZE BEAUTIFULLY. i

Petite Cinnamon Swirls

Just a quick little treat for breakfast. Not Cinnabon, but a pretty good healthier alternative. I'll definitely make this more often.

8 ounce tube refrigerated low-fat crescent dinner roll dough
1 tsp. ground cinnamon
2 tsp. grated orange zest
1/3 cup raisins
1/2 cup confectioners' sugar
1 TBSP fat-free milk

Preheat oven to 375.

Unwrap the dough but don't separate it. Place the dough in one piece on a flat surface. In order, sprinkle with the cinnamon, orange zest, and raisins. Press gently into the dough.

Starting with one long end, roll up the dough jelly-roll style, making a log about 12 inches long. Using a serrated knife, cut crosswise into 12 slices. Place the dough slices about 1 inch apart on a nonstick baking sheet. Using the palm of your hand, gently press down on each roll to slightly flatten.

Bake for 10 to 11 minutes, or until just beginning to turn golden.

Meanwhile, in a small bowl, stir together the confectioners' sugar and milk until well blended. Spoon over the rolls as soon as they are removed from the oven.

Stromboli

This is one of my favorite thing~ I've used this recipe for tailgates and gatherings. It always gets good reviews. Plus, I always feel proud I made my own bread. So many ways to play with the recipes with the add-ins.

Dough
3 Cups Flour
1 package dry yeast
2 TBSP sugar
2 TBSP oil
1/2 tsp salt
1/2 cup water
1/2 cup milk
1 egg

Heat milk, water and oil until warm. Mix 1 1/4 cup flour, dry yeast, sugar, salt and egg. Add to warm mixture. Stir. Add remaining flour. Turn onto floured surface and knead for minutes a couple minutes. Put in a warm greased bowl and cover. Let rise for 1 hour.

After an hour roll into a rectangular shape.

Filling
1/4 lb. baked chipped ham
1/4 lb. hot pepper cheese (if you don't like hot, use mozzarella)
1/4 lb. hard salami
1/2 cup chopped green peppers and onions
1/4 lb. pepperoni
1/4 lb. provolone cheese

Layer down the middle of the dough. Sometimes I cut the meat and cheese in strips, other times I've just layered them - both seem to work well. Pull sides together so there is no opening. Flip onto a cookie sheet. Cut a couple slits in the top of the stromboli.

Bake at 350 for 45 minutes.
Cut in pieces. Serve with marinara.