Sunday, October 30, 2011

Creamy Rice Pudding

I was going through the cabinets today moving stuff around and came across an extra bag of rice.  It is cold here so I figured I would make some Rice Pudding.

I honestly do not know where I found this recipe, it is hand written in a journal of recipes I kept when I was a teenager.  All I do remember that this Rice Pudding was my Dad's favorite

So here is the recipe, it is cooked on top of the stove in a double boiler.  I don't own one of these so I used a Pyrex bowl and a 2 quart sauce pan and a lid that fit over the bowl.

Creamy Rice Pudding

1 cup water
1/2 cup rice
2 1/2 cups 2 percent or whole milk
1/4 of raisins or dried cranberries (optional)
2 eggs
1/4 cup sugar
1 teaspoon cinnamon

In the top of a double boiler, ( I did this in the pot first then washed the pot and added more water and bought it back to a simmer and placed bowl on top with lid) Bring water to a boil, stir in rice cover and simmer 15 minutes or until water i absorbed.  Stir in milk. Set over simmering water, cover and stirring occasionally, cook 45 minutes.  Stir in raisins, cook 10 minutes or until rice is very soft.

Meanwhile in a medium bowl beat eggs lightly with sugar.  Stir a large spoonful or two of hot rice into egg mixture, blend well. Stir egg mixture into rice stirring constantly.  Cook about 8 to 12 more minutes covered until mixture thickens.  Add cinnamon.

You can either serve this warm or cold.  We ate some warm and I put the rest into my little Fire king Peach Lustre custard cups for later.

This recipe just reminds me of home and my Dad.

So I hope you will give this a try and warm up your families day with some homemade puddin.

Thanks for stopping by


Saturday, October 22, 2011

Sweet Potato Rolls

I had a few sweet potatoes sitting around, so what else does the Bread Fairy do, but see what she can bake with them.

I first peeled and boiled my sweet potato, then mashed it so it would be cool and ready to add to my rolls.

I went a search in, like I normally do and came across a recipe on All Sweet Potato Rolls.  Please click on the link for the recipe.  Below are the changes I made to the recipe.

I used 4 tablespoons of honey instead of sugar.
Bread Flour instead of all purpose flour.
I added 4 teaspoons of vital wheat gluten,
3 tablespoons of butter instead of margarine.

Oh and I made it in the bread machine on the dough cycle.

Here are the finished rolls, look at that nice orangey inside.  They are super duper delicious and sweet.

Now for the rest of the story (oops that should be pictures.)

An action shot from inside the bread machine and then the dough resting for a few minutes after the dough cycle was complete.  Don't ya love my green cutting board so autumny with the orange dough !!

I made two different shapes with this dough.  Bow ties and quick cloverleafs. To make the cloverleafs make into a smooth ball and take a pair of kitchen shears and cut through the dough both ways and you will get the look without all the rolling of little balls of dough. 

These rolls would be great for Thanksgiving or Christmas dinner.  This recipe makes 16 rolls, so there's enough for a crowd.  I think you could substitute some canned pumpkin for the sweet potatoes if you wanted too and the recipe would still come out great.

I hope everyone will give these a try for the holidays.

Thanks for stopping by !!

I appreciate each and everyone of my friends and followers.


The Bread Fairy

Sunday, October 16, 2011

Peanut Butter Cupcakes with Fluffy Chocolate Frosting

I made these today for hubby and me and to take to a potluck tomorrow.  These recipes are from The Cake Mix Doctor Chocolate Cookbook by Anne Byrn.  I own several, at least 4 of her cookbooks.  She can take a box mix and add some extra goodies and you will never be able to tell it came from a box.

Peanut Butter Cake
From The Cake Mix Doctor

1 package plain yellow cake mix
1 1/3 cups water
1/3 cup smooth peanut butter
1/3 cup vegetable oil
3 large eggs
1 teaspoon pure vanilla extract

Preheat oven to  350 degrees. Grease and flour 2 9 inch cake pans ( I used 24 cupcake and used paper liners)
Place cake mix, water, peanut butter, oil, eggs, and vanilla in a large mixing bowl.  Blend with an electric mixer on low speed for 30 seconds. Increase the mixer speed to medium and beat 2 minutes more, scraping the sides down  if needed.

Divide the batter evenly between the prepared pans ( I filled cupcake pans about 1/2 to 2/3's full) I got 24 cupcakes.

Place the pans in oven side by side and bake for 23 to 28 minutes ( My cupcakes took about 25 minutes in my oven )
Remove from oven and place on wire racks to cool 10 minutes. ( I let the cupcakes cool 5 minutes then moved them to racks to cool all the way )

Fluffy Chocolate Frosting
by The Cake Mix Doctor

2/3 cup unsweetened cocoa powder
6 tablespoons boiling water
8 tablespoons ( 1 stick) butter at room temperature ( I used unsalted)
3 cups confectioners sugar sifted ( this means measure first then sift )
1 teaspoon pure vanilla extract

Place the cocoa power in a large mixing bowl and pour the boiling water over it.  Stir with a wooden spoon until the cocoa comes together into a soft mass.  Add the butter and blend with an electric mixer on low speed until the mixture is soft and well combined about 30 seconds.  Stop the machine .  Place the confectioners sugar and vanilla in the bowl, and beat with the mixer on low speed until the sugar is incorporated.  Increase the mixer speed to medium and beat until the frosting lightens and is fluffy,  about 2 minutes. 
This will ice 24 cup cakes or a two layer cake.

I hope you enjoy these as much as we did, what could be better than chocolate and peanut butter.  NUTTIN !!


Thursday, October 13, 2011

Bread Machine BreadSticks

I decided to make some breadsticks to go along with the Baked Spaghetti I made for dinner.

I found this recipe on Bread Machine Breadsticks.  I changed up a few things.  One I used olive oil instead of butter or margarine and I added 4 teaspoons of vital wheat gluten, just because thats what I do.  You do not have to add this, it is my personal preference.  Please click on the link above for the recipe.

Now for the best part pictures !!!

These are the finished breadsticks ready to eat.  I sprinkled mine with garlic salt and italian seasonings before they went in the oven.  This recipe makes 16 good sized bread sticks.

Heres the dough divided into 16 pieces, I recommend that you do this so they all come out about even.

Now here they are all shaped up and ready to let rise.

The oven view..........

These breadsticks taste just like our pizza parlors, but I think mine taste better !!!

A salad and these breadsticks or maybe some soup would make a great dinner or lunch.

Thanks for stopping by.


Tuesday, October 11, 2011

I Won an Award *Liebster Blog* From My Very Special Bloggy Friend

Oh my all I can say that I felt very honored to receive this award from Katrin who has the great blog Running with the devil-eggs that is.

I have made many friends out there in bloggy land but I have to say that Katrin is one of the best buds you can have.  She will help or answer a question or lead your to a source that can.

As with all awards they come with some rules, ok I know I usually don't follow rules or recipes to the letter, but this one I will.

1. First you must link back to the bloggy friend that gave you the award.

2. You have to pick 5 and let them know you have beloved them too by posting a comment on there most recent post.
So in no particular order here are my 5:

There are many, many more that I could give this to, but everyone knows that we all here in the foodie blog world are all special !!!

It still really surprises me that I have followers who come and read my blog.  I would like to thank everyone !!! Sometimes you all make a bad day good.

Thanks again

The Bread Fairy

Sunday, October 9, 2011

Pumpkin Cinnamon Swirl Pancakes, Update I found My Picture

There have been quite a few Cinnamon Swirl Pancake recipes and Pumpkin Pancake recipes out there in bloggy land lately.  So I decided to put my favorite two together and make Pumpkin Cinnamon Swirl Pancakes. 

Well while I was editing my pictures for this post I accidentally deleted the finished product picture.  I tried to restore it but it disappeared into recycle bin heaven.  So I will be making more of these pancakes and I will update post with a finished product !!

Update I found my picture !!!! Here is the finished product !! I also forgot to mention, we ate these with out syrup or icing, they were good right off the griddle, sweet and rich .  They taste like a pumpkin pie and thats good and Yummy !!!

My most favorite pumpkin pancake recipe is from the blog Making Life Delicious Pumpkin Buttermilk Pancakes , please click on the link for the recipe.

Here is a picture of the batter all mixed up and ready to go ...

The filling recipe is from Moms Crazy Cooking, please click on the link for her recipe.  Below is a picture of my filling ready to go...

Here are mine on the griddle......

These were the best pancakes ever, and I promise not to have any more  blond moments and delete the most important picture !!!

Thanks for stopping by and supporting my blog and my passion for baking !!


Friday, October 7, 2011

Moms Crazy Cooking Challenge Chocolate Chip Cookies !!!

This months challenge was to find a chocolate chip cookie recipe that you have never made so I went a searching .  I searched several of my favorite blogs and finally found the one I wanted to make on Cooking with Libby her Homemade Chocolate Chip Cookie Recipe.

So I gathered up my ingredients and got a baking !!! You know me I have to show you the finished product first!!

Here is the recipe below or you can click on the link above .

Homemade Chocolate Chip Cookies

1/2 cup shortening
1/2 cup butter softened
1 cup packed brown sugar
1/2 cup granulated sugar
1/2 teaspoon baking soda
2 eggs
1 teaspoon vanilla
2 1/2 cups all purpose flour
1 12 oz bag semi sweet chocolate chips
1 1/2 cups chopped walnuts (optional)

In a large mixing bowl, beat shortening and butter with an electric mixer on medium to high for 30 seconds.  Add brown sugar, granulated sugar, and baking soda.  Bea until mixture is combined, scraping sides of bow occasionally.  Beat in eggs and vanilla until combined.  Beat in as much of the flour as you can with the mixer.  Stir in any remaining flour.  Stir in chocolate chips and if desired nuts.

Drop by Rounded teaspoons, 2 inches apart onto an ungreased cookie sheet or one lined with parchment paper.  Bake at 375 for 8 to 10 minutes.  Transfer to wire rack and and let cool.

Ingredients all lined up

Here's everything mixed up and the chips added.  I used butterscotch and semi sweet, because I had two bags open. Yum.

All mixed up and on sheet ready to put in oven.

Right out of the oven . YUMMIER !

All finished and being snatched up and eatin as I was trying to take pictures !!!

It was the most chewy and delectable, moist cookie ever.  They did not last long in my house.

So please go visit Cooking with Libby and try her recipe. I think its a true winner !!!


Saturday, October 1, 2011

The Last of the Garden Tomatos, Spicy Green Tomato Bread

Fall is here and our little garden is done, except for some green tomatoes.  Well while searching the library for a cookbook that I have not ever read before I came across this one  The Wooden Spoon Bread Book by Marilyn M. Moore, it is dated 1987. 

I enjoy cookbooks just to read like novels, so while enjoying this one I came across this recipe.  This intrigued me to go out and get some of those last tomatoes out of the garden and use them up in something tasty.  So here is the recipe....

Spicy Green-Tomato Bread
From The Wooden Spoon Cookbook

Preheat oven to 350 degrees. Grease and flour a 9 x 5 baking pan. Sift together and set aside

2 cups all purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1 teaspoon cinnamon
1/4 teaspoon cloves
1/4 teaspoon allspice
1/4 teaspoon nutmeg

In a medium sized bowl, beat

2 eggs

Beat into eggs

1 cup brown sugar
1/2 cup oil
1 teaspoon vanilla extract

Stir into egg mixture in this order

1  1/2 cups shredded and drained green tomatoes ( I chopped mine up in the food processor and set in a colander to drain.)
1/2 cup of chopped walnut if desired
1/2 cup raisins if desired

Turn into prepared pan.  Bake in a preheated 350 degree oven for 65 minutes or until a wooden pick inserted in the center comes out clean.  Cool in pan 5 minutes, then turn out on a wire rack to cool completely.  Makes 1 loaf.

Aww the finished product.  It comes out moist and yummy leaving your kitchen smelling of cinnamon and cloves.  It taste very similar to zucchini bread, I chose not to add the raisins or nuts this time, but next time I will add the raisins to give it a little variety, gosh even chocolate chips would be good in it.

It all started with these 2 tomatoes......

Here they are chopped up in the food processor, do not puree, make sure you leave some pieces of tomato.

I drained my in a strainer over a bowl, I did not press down just let them drain by themselves.

Now the dry ingredients and the wet..

All together now.

In the pan and ready to bake.

So there you have it another way to use up your last garden veggies, if not canning you can always MAKE BREAD.

Thanks so much for taking time to visit and read my little blog here.
I hope everyone will give this bread a try, its YUMMY !!


The Bread Fairy