Texas Roadhouse Rolls

Yields 18

Texas Roadhouse Rolls! This copycat recipe is as close to the real thing as you can get. SO soft, buttery, and perfectly light!

Ingredients

1. 2 1/4 teaspoons (1 envelope) active dry yeast
2. 1/4 cup lukewarm water
3. 1 cup lukewarm milk
4. 3 tablespoons melted butter, slightly cooled
5. 1/4 c. sugar
6. 4 cups all-purpose flour
7. 1 large egg
8. 1 teaspoon salt
9. melted butter for basting rolls

Instructions

1. 1. Combine yeast and lukewarm water in the bowl of your stand mixer and let stand for 10 minutes (until yeast starts to foam and bubble).
2. 2. Add milk, melted butter and sugar to the yeast mixture and give it a good stir (using the paddle attachment). Add 1 cup to 1 1/2 cups of flour to make a medium batter. You're looking for a pancake-like consistency. Next, add egg and salt and incorporate well. Switch to the dough hook and with the mixer running on medium speed, add remaining flour. Continue mixing for 5 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 oil and place dough inside. Cover with a clean kitchen towel and place in a warm place until dough has doubled in size, about 1 hour.
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 shapes. Place dough squares onto a parchment-lined baking sheet (or two, depending on how many rolls you end up with). Cover with a towel and let rise again until doubled in size, about 45-60 minutes.
5. 5. Preheat oven to 350 degrees and bake for 10-15 minutes or until tops are golden brown. Remove from oven and immediately baste with melted butter. Serve dinner rolls warm with additional butter.

Notes

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.

Adapted from goodstuffmaynard

Glaze Icing Recipe

Ingredients

• 4 cups powdered sugar
• 1 tablespoon corn syrup
• 2 tablespoons water (start with this but add more to thin to desired consistency)
• 1 teaspoon vanilla extract (I use 3/4 tsp vanilla with 1/4 tsp almond)
• a few drops of food coloring (gel colors work well to not add extra liquid)

Instructions

1. Mix the powdered sugar along with corn syrup and water and extract until it's smooth and creamy.
2. The glaze worked best when it's was not runny. I ran my spatula through the icing and drew a line, it took about 5 seconds for it to fill back in where I drew the line. Adjust the water so it's fluid, but not runny.
3. Extract and food coloring are both in liquid/gel form, so adjust accordingly if you add more, you may need more powdered sugar.

Potato Salad

Ingredients

• 2 lbs. red potatoes (5 to 6 medium), peeled and cut into 3/4-inch chunks
• 1 cup mayonnaise
  
• 2 Tbsp. vinegar
• 1 1/2 tsp. salt
• 1 tsp. sugar
• 1/4 tsp. ground black pepper
• 1 cup thinly sliced celery
• 1/2 cup chopped onion
• 2 hard-cooked eggs, chopped (optional)
• 2 tsp mustard
• 1/2 tsp garlic minced

Directions

1. Cover potatoes with water in 4-quart saucepot; bring to a boil over medium-high heat. Reduce heat to low and simmer until potatoes are tender, about 10 to 15 minutes. Drain and cool.
2. Combine mayonnaise, vinegar, salt, garlic, mustard, sugar and pepper in large bowl. Add potatoes, celery, onion and eggs and toss gently. Serve chilled or at room temperature. Tastes better if made the day before.

Glazed Lemon Zucchini Bread

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Ingredients

• 2 cups cake flour
• ½ tsp. salt
• 2 tsp. baking powder
• 2 eggs
• ½ cup canola oil
• 1⅓ cups sugar
• 2 TB lemon juice
• ½ cup buttermilk
• zest of 1 lemon
• 1 cup grated zucchini

Glaze ingredients:

• 1 cup powdered sugar
• 2 TB lemon juice
• 1 TB milk

Instructions

1. Mix flour, salt and baking powder in a medium bowl and set aside.
2. In a large bowl, beat eggs. Then add oil and sugar until well blended. Add lemon juice, buttermilk, lemon zest to this mixture and blend all together.
3. Fold in zucchini until it is mixed well.
4. Add dry mixture to the wet mixture and blend all together until well combined.
5. Pour batter into greased 9x5 loaf pan.
6. Bake at 350 for 40-45 minutes.
7. While still warm, make glaze and spoon over the bread. Let the glaze set up before cutting and serving.

Thyme and Gingered Salmon, Asparagus and potatoes 

          Step 1: Line and drizzle olive oil on a jelly roll pan
       
          Step 2: Wash and quarter red potatoes

          6 to 10 red potatoes quartered.                                                             Lay evenly on jelly roll pan lined with foil.

          Step 3:
             drizzle of olive oil                                          
             salt and pepper to season                              
             lemon juice spritz                        
             thyme                                                                                                    minced garlic              

Step 4: Bake potatoes at 400 degrees for 25 min in oven (or microwave til soft then bake 10 min)
            turn half way through bake time.

Step 5:  While potatoes are baking prepare glaze in small prep bowl

2 Tbsp Honey
2 Tbsp Lemon Juice
2 tsp Ground Ginger
2 Cloves Minced Garlic
1 T Thyme
                                                   
  Step 6: Move potatoes together. Align salmon pieces on pan. Place                                                             asparagus on opposite edge of pan. Season salmon and                                                                           asparagus with salt an pepper.

Step 7: Brush glaze on each side of salmon.

Step 8: Drizzle asparagus with olive oil, sprinkle with thyme and minced garlic.

Bake at 400 for 8 minutes. (for 5 pieces of salmon I baked for 12 min asparagus should only go 8-10 min).

Decorator Glaze/Icing for Sugar Cookies

4 Cups Powdered Sugar
1 Tbsp Corn Syrup
2 Tbsp Water (start with 2 Tbsp then add as needed to get to desired consistency)
1 tsp Vanilla (or 3/4 tsp vanilla with 1/4 tsp almond)

Mix together until smooth.  Pour into a shallow bowl and attach 2 elastics under the bowl so that they span the opening of the bowl. Dip the cookie face side down making sure the entire surface is contacting the frosting. Pull up on the cookie at an angle, letting excess frosting drip off. To smooth the remaining frosting and remove excess, run the cookie up against the rubber band in a forward motion.

Oat bars with Chocolate

Mix   ingredients in a medium bowl

1 C Butter
2 C brown Sugar
2 Eggs
2 tsp Vanilla
2 1/2 C Flour
1 tsp Baking Soda
1 tsp Salt
1 C Oatmeal

When well mixed press 1/2 to 2/3 of the mixture into the bottom of the greased 9 x 13 dish.

In Heavy saucepan melt while stirring

12 Oz Milk Chocolate Chips

1/4 C Tbsp Butter

1 Can 14 oz of Sweetened Condensed Milk

Place over medium to low heat stirring constantly to prevent scorching. Once melted and creamy smooth pour over dough mixture in 9 x 13 dish. Top with remaining oatmeal dough mix as evenly.

Pre-heat overn to 350 degrees and grease a 9 x 13 glass baking dish.

Bake for 15 to 20 minutes

Homemade Krispy Kremes Doughnuts
( May be actual recipe)

Ingredients:
3 tbsp milk
3 tbsp boiling water
1 tsp dry active yeast
8 oz all purpose flour (a little under 2 cups - I recommend you measure and weigh. See my note above)
1 1/2 oz sugar (about 3 tablespoons)
1 egg
1 oz butter, cold to room temperature (just don't melt it, okay?)
dash of salt

Enough oil to cover the bottom few inches of a wok, or a deep fryer.

Directions:
In a large measuring jug, combine the milk and boiling water. Add a teaspoon of the sugar and the yeast. Stir it gently, then leave it in a warm place for the yeast to activate (aka foam).
In a large mixing bowl, combine the flour, the rest of the sugar, and the salt. Cut in the butter using your fingers or a pastry blender, until it resembles crumbs.
Add the egg (give it a quick beat) and yeast mixture to the flour mix, and mix into a smooth dough. This usually takes about 5 minutes of mixing.
Turn the dough out onto a lightly-floured counter and knead for about 5 to 10 minutes—it should feel springy and little bubbles should form under the surface. Place it back in the bowl, cover with a cloth or plastic wrap, and let rise for about an hour until double in size.
Once risen, place the dough onto the counter and cut it into 4 pieces. One piece at a time, stretch it into a long rope about an inch to an inch and a half wide. Cut strips about an inch long, ball em up with your hands, and place them on a baking tray or wire rack to wait.
Cover the doughnuts holes with a cloth to rise while you heat the oil to 375F.
Place the doughnuts into the oil and fry until golden brown on each side, about 2 minutes. Be sure to fry only a few at a time so they don’t overcrowd and stick together.
Drain on a paper towel or wire rack over a cloth, before glazing them. Be sure to glaze them warm, or else they won’t get that delicious coverage!

Glaze:
1/3 cup butter
2 cups confectioners' sugar
1 1/2 teaspoons vanilla
4 tablespoons hot water or as needed

A brief note: I recommend a scale, as not all flours (and cup measurements) are made equal.
2 cups of my Canadian flour in my Canadian cups on my scale might be more or less than yours.
If you don't have a scale, start at 1 1/2 cups and work your way up from there.

Recipe via "Now You're Cook'in"

Sweet and Sour Sauce

3/4 cup pineapple juice
1/3 cup brown sugar
1/3 cup ketchup
2 tsp soy sauce
3 tbsp cornstarch
3 tbsp water (use to add more liquid as needed, as it cooks it will simmer down and thicken)

Use on pork, chicken, meatballs served over rice.

Great Harvest Fruit Bars 1 cup butter, softened 1 cup brown sugar 1 egg 1 cup white flour 3/4 cup whole wheat flour 1 1/2 cup oats 3/4 cup coconut 1/2 tsp cinnamon 1/2 tsp salt 1/2 tsp baking soda 3 T can milk 2 Tbsp Molasses about 1 cup fruit- fresh or frozen (whatever is in season or whatever you prefer- peaches, berries, cherries...) Cream together butter and sugar. Add egg and mix well. Add dry ingredients. Spread most of the batter into a greased 9x13 pan, sprinkle on the fruit and drop remaining batter on top randomly. Cook at 350 for 28-30 minutes- the center will be a little spongy, but not runny. If you use frozen fruit, it will take a little longer.

Buttercream Frosting (from My Baking Addiction)

Yield: enough buttercream to frost 24 cupcakes or one 9 inch layer cake
Ingredients:

4 sticks unsalted butter, softened
pinch of fine grain sea salt
1 tablespoon clear vanilla extract
2 pounds confectioners’ sugar, sifted
4-6 tablespoons heavy cream or milk
Directions:

1. In a large mixing bowl, cream butter until fluffy add in salt. Slowly add in confectioners' sugar, and continue creaming until well blended.

2. Add salt, vanilla, and 3 tablespoons of heavy cream or milk. Blend on low speed until moistened. Add an additional 1 to 3 tablespoons of heavy cream or milk until you reach the desired consistency. Beat at high speed until frosting is smooth and fluffy.
Notes:

- This recipe will make enough frosting to generously frost 24 cupcakes or one 9 inch layer cake.
- You can easily adjust the consistency of this recipe by simply adding in more heavy cream or milk.
- If you are a fan of shortening in your buttercream. simply omit one stick of butter and replace with 1/2 cup shortening.
- Clear vanilla extract is used in this recipe to keep the frosting nice and white. If you don’t mind a slight color change, feel free to use pure vanilla extract.
- Covered and refrigerated frosting can be stored for up to three days. Simply bring it to room temperature and beat with an electric mixer until smooth. You may need to add a couple of teaspoons of heavy cream or milk to revive the consistency.
- If you choose to dye your frosting, go easy with the dye. Remember, you can always add more color, but you can’t remove it.

Fresh Mozarerlla Cheese

"American mozzarella" is made using citric acid for acidification instead of bacterial fermentation as in other cheeses. It is very elastic, melts well and strings when hot.

Equipment
5 quart covered stainless pot with heavy bottom (or 5 quart covered enamel pot over boiling water in a small skillet as a double boiler)
1 cup pyrex measuring cup
2 cup pyrex measuring cup or glass bowl
Thermometer 20 degree C to 110 degree C (20 degree F to 220 degree F)
Long bladed knife
Sterile handkerchief or non-terrycloth dish towel
8 inch strainer
Receiving container to catch draining whey
1000 watt microwave oven

INGREDIENTS
1 gallon milk (whole milk for a richer flavor or skimmed milk for low calorie cheese)
1 1/4 tsp citric acid powder (from local pharmacy or baking specialty store ex Gygi's) dissolved in 1/2 cup cool water
1/2 tablet Junket Rennet Tablet suspended in 1/4 cup cool water

1. Warm milk over gentle heat to 88 degrees F (31 degrees C), take care not to scorch.

2. Dissolve 1 1/4 tsp citric acid powder in 1/2 cup cool water. Add to 88 degree F milk, stir well.






3. Dissolve 1/2 tablet Junket Rennet into 1/4 cup cool water. Stir thoroughly into warmed milk mixture. Let set undisturbed for 1 - 2 hours , until a clean break is achieved.
Clean Break Defined - carefully insert clean dry finger into milk mixture slowly remove finger. If a lot milk product clings to finger it is not ready. The finger needs to be dipped and removed clean for a true clean break.

4. While in large pot cut curd into 1/2 inch cubes by running the long knife vertically across the curd in sections one direction then cross it through the curd from the other direction and angle your knife to cut cross sections horizontally (this is basically breaking up the solid curd into equal pieces).

5. Warm the curds and whey over low heat, stirring gently to warm evenly and keep the curds separated until temperature reaches 42 degrees C (108 degrees F). Hold at this temperature for 35 minutes, stirring every five minutes to keep curds separated and off the bottom.

6. Collect curds by pouring curds and whey through a fine cloth held in an 8 inch sieve over a 1 gallon container. Let drain for 15 minutes. Save whey to make ricotta if you wish.





7. Break up curd, mix in 1 tsp salt thoroughly (3/4 tsp for milder flavor or more for a saltier taste).


 Steps 8 through 10 are repeated since you are splitting cheese in half during this stage
8. Place 1 cup (or half) of salted curd into 2 cup measure glass container or a glass bowl.
9. Microwave on high (1000 watts) for 45 seconds (or adjust to your microwave) to get desired elasticity.
10. Separate hot curd from container with the back of a fork, knead with hands to distribute heat evenly. Heat again for 20 more seconds. Stretch and fold to make smooth and elastic, shape into a soft ball. (Do this step to create a more firm cheese than with the original 45 seconds)


11. Drop into cold, salted water (1/3rd cup salt per quart) (or to your taste preference) let sit in refrigerator for at least an hour, but up to a day.
12. Store in an air tight container. Use within a week to a week and a half.