Saturday, September 24, 2011

It all Started With a Stick of Butter, Buttery Bread Machine Rolls

Well, I admit I am no Paula Deen, but I can use some butter.  This recipe makes the most buttery and delectable rolls you will ever eat.  This was one of the first recipes I ever made with my arsenal of bread machines.  It is from, I have adapted it to fit my needs.

It all started with this....

Buttery Bread Machine Rolls
adapted from

1 cup warm milk
1/2 cup butter or margarine, softened
1/4 cup sugar
2 eggs room temperature
1 1/2 teaspoons salt
4 teaspoons vital wheat gluten ( my addition )
4 cups bread flour
2 1/4 teaspoons active dry yeast

In bread machine pan put all ingredients in order suggested by manufacturer.  Select dough cycle.
When cycle is complete, turn dough out on lightly floured surface.  Divide dough in 24 portions.  Shape into balls.  Place in greased 9 by 13 baking pan.
Cover and let rise in a warm place about 35 to 45 minutes.
Bake at 375 degrees for about 16 minutes.  My oven took closer to 20 minutes.

Always remember not to be afraid to open the machine and check the doughs consistency.  I had to add about 4 more tablespoons of flour to get it to be a nice soft dough.

Now some pictures of the rolls in progress...

This recipe makes a huge amount, you might want to freeze half unless you have a big hungry crowd .  I myself could probably eat the whole pan.

So please don't shun butter, worship it, pray to it.  BUTTER IS ALL GOOD !!!

Thanks for stopping by and I really appreciate all my followers here and on face book.  I personally thank each and everyone of you.


Wednesday, September 21, 2011

Ok not Bread but Stuffed Pepper Soup Something to Eat with your Buns !!!

Alww autumn, nice cool days.  Days mean't for soup but not just any soup Stuffed Pepper Soup all the taste of the stuffed peppers but not all the work !!!  Even less if you make it in the crockpot .

I don't know where I found this recipe, it was long ago rewritten to be put in my files as the origanal got all splattered.

Stuffed Pepper Soup

1 1/2 pounds ground beef
1 28 oz can diced tomatoes
1 28 oz can tomato sauce
2 cups rice cooked
2 cups raw green pepper, chopped coarsely
1 large onion chopped
2 cloves of garlice minced ( my addition)
1 16 oz can beef broth ( 1 use 2 beef boullion cubes and 2 cups water)
1 teaspoon salt ( I don't ad because of the salt in the canned tomatos and sauce )
1/4 black pepper

Brown the ground beef , onion, garlic in a large skillet if making for crockpot or in a large dutch oven if making on stove top.  Add the rest of the ingredients and bring to a slow boil over low heat stirring freqently to prevent sticking.  Decrease heat to simmer and cover. Simmer slowly for 45 to 55 minutes stirring often.  The soup gets very thick so watch it carefully the last 15 to 20 minutes.

For crockpot dump everything in the crockpot stir and cook on high 4 to 6 hours or low 8 to 10.

I have done this soup both way and the crockpot its dump and go and stir if you are home.  This is very filling especially if you serve it with some homemade cornbread or even my latest Whole Wheat Cottage Cheese Rolls.

So I hope you enjoy this sometime for lunch or dinner.

Thanks so much for following  The Bread Fairy


Thursday, September 15, 2011

Whole Wheat Cottage Cheese Rolls

Here we go again more rolls, with cottage cheese in them.  This is an ingredient that I had never used in baking bread.  This recipe was on the back of a strip of Red Star Active Yeast  that was sent to me by the nice blogger friend A Latte with Ott A, for her September Iron Chef Challenge.

I followed the recipe just like stated so here it is

Whole Wheat Cottage Cheese Rolls
By Red Star Yeast

1/3 cup water
1 cup cottage cheese
2 tablespoons butter
1 egg
3 tablespoons brown sugar
1 1/2 teaspoons salt
1/2 teaspoon baking soda
1 1/2 cups bread flour
1 1/2 cups whole wheat flour
1 pkg yeast  Red Star Active Dry Yeast
Makes 12 rolls

Have all ingredients at room temperature . Place ingredients in pan in the order listed.  Select dough cycle.  When cycle is complete, remove dough and divide in 4 equal portions.  Divide each section into 3 equal parts, shape in balls.  Place in greased muffin cups.  Cover let rise 30 to 40 minutes (mine took 45 minutes to rise ).  Bake in preheated 375 degree oven for 12 to 15 minutes.

Oh YUM these are moist and good and filling...............

I spread the tops with butter oh that made them even softer and yummier, if that's even a word.

Here are a few pictures of the buns in process....

So there you have it moist chewy and delicious rolls good for breakfast, lunch or dinner.

Thanks again for stopping by and visiting

The Bread Fairy

Photobucket gcc-recipe-swap

Sunday, September 11, 2011

Waffles Like Dad Made

I went to a garage sale this weekend and saw a waffle maker I just had to have even though I have one already.  The garage sale was at our local senior center and I volunteered to work at it yesterday.  Ok, back to the waffle maker.  It was just like the one my dad used to use to make our Sunday breakfasts.

Yes that was Dads Sunday job, and he did it very well.  I mainly learned to cook from my Dad.  So I made an offer and got the waffle maker. 

I am going to share my favorite Buttermilk Waffle Recipe with you today.  It is from the 1979 Pillsbury's Kitchens Family Cookbook, my favorite all purpose cookbook, that my parent bought me one holiday long ago.

2 eggs separated
2 cups buttermilk
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon soda
1 teaspoon salt
1/2 cup butter or margarine melted or vegetable oil

Heat waffle iron.  Place egg yolks in large bowl, whites in a small bowl.  To yolks add buttermilk, beat well.  Add flour, baking powder, soda and salt, beat until smooth.  Stir in melted butter or oil.  Beat egg whites until soft peaks form, fold into batter.  Bake in hot waffle iron until steaming stops and waffle is golden.

Oh here they are the finished product, this waffle iron is not non stick so each and every batch was crispy and brown.  YUM.

Here are a couple of pictures of the whole process and my favorite old waffle iron, just like Dads.

So there you have it homemade waffles like Dad used to make.

I hope everyone had a great week and I will be posting a great Whole Wheat Roll Recipe later on this week.

Please take care and thanks for following here and on Face Book.


Wednesday, September 7, 2011

Moms Crazy Kitchen Macaroni and Cheese Challenge !!!

Ok,  I am The Bread Fairy so I just LOVE LOVE LOVE LOVE Carbs.  So when invited to do this blog party challenge I was in instantly.

I already knew who's recipe I wanted to make my favorist bloggy friend Lark of Larks Country Heart.
Here is the link to the recipe on her blog I made Larks Country Heart Crock pot Mac and Cheese.  Beware this is not for anyone on a diet !!! But it is the best mac and cheese I have ever made because I am mac and cheese challenged.

Oh now the pictures OH YUM, your mouth will water..... I PROMISE !!!

Oh my the cheese and cream cheese too.
Vote for Lark !!!!!

Have Fun !!!


The Carb Fairy or The Bread Fairy


Sunday, September 4, 2011

Guess Who is Featured on Make a Food 'e' Friend Monday at The Saturday Evening Pot ME !!

I would like to invite everyone to please go visit .......

I feel so honored to be featured,( insert blushing face ) .  I have had alot of help along the way from some great bloggy friends.  I hope everyone enjoys the post and will link up a recipe or two.

I would personally like to thank Anne- The Lucky Wife for featuring my little old blog.So please go visit The Saturday Evening Pot for a little visit and stay a while.



The Bread Fairy

Mmmm The Smell of Pumpkin Zucchini Bread

This week I would like to share a recipe that we enjoy alot.  I am baking up all kinds of goodies this week for a bake sale at our local senior center.  So I thought this would be great because I have those small loaf pans, bake some to share and one to keep to eat.

This recipe came from my favorite recipe site. Please click on the link for the recipe as the only thing different I did was to bake it in mini loaf pans for 45 minutes, Pumpkin Zucchini Bread.

Ok now on to the fun part for me, besides eating PICTURES !!!

First the finished product, you can see the pieces of zucchini, but you will not taste it.  Its a good way to get veggies into those who do not care for them.

Next are the pictures in the process of making it.  I think everyone can follow along.

Next our my favorite pictures, all ready to be baked and an oven view. YUMMY.

This will bring the smell of fall into your kitchen.  I really hope you give this bread a try and savor each slice.

Oh and a big thank you to everyone following on Face Book.  I will have a link on the blog by the end of the week.

So just remember when one door closes another opens and please think good thoughts for me on my job hunt.  There is a particular job I really want just waiting for the call.

Have a great week and thanks for stopping by

The Bread Fairy