Rhodes Roll Pizzas

Recipe from http://cookingoncloverlane.blogspot.com

A quick, easy dinner. 
You need:
Rhodes dinner rolls for individual pizzas
pizza sauce
mozzarella cheese
parmesan cheese
assorted toppings
olive oil

The Rhodes dinner rolls are in the frozen food section.  They only take about an hour to thaw and even quicker if you use the fast thaw method on the back of the package.Smash then down or roll them out, whatever is easier till you get the desired shape.  I use a generous amount of olive oil on the baking pan…that’s the secret to a good homemade pizza I think.  We top with sauce, cheeses and pepperonis.

I bake mine at 400 degrees, maybe 10 or so minutes, middle oven rack.

Cranberry Bread

Regular

3 cups flour

1 ½ teaspoon baking powder

¾ teaspoon soda

1 ½ teaspoons salt

1/3 cup + 3 T butter

1 cup + 2 T sugar

3 eggs

1 cup + 2 T orange juice

1 ½ Tablespoons grated orange peel

1 cup crasins chopped

¾ cup chopped pecans

Low Fat

3 cups flour

1 ½ teaspoon baking powder

¾ teaspoon soda

1 ½ teaspoons salt

1/4 cup butter

¼ cup non fat vanilla yogurt

1 cup + 2 T sugar

1 whole egg + 4 egg whites

1 cup + 2 T orange juice

1 ½ Tablespoons grated orange peel

1 cup crasins chopped

¾ cup chopped pecans

1.         Preheat oven to 350

2.         Grease and flour loaf pans (1 large & 1 medium or 6 small)

3.         In a bowl mix flour, soda, salt and baking powder.  

4.         In a mixer cream butter (yogurt), and sugar.  Beat until creamy.  Add eggs, orange juice and zest.  Beat until well mixed.  Scrape the sides.

5.         Add the dry ingredients.  Mix only until incorporated.  DON’T OVER MIX!!! 

            If using the mixer low speed only, or stir by hand.  Stir in cranberries and nuts by hand.

6.         Pour in pans, bake 20-30 minutes.

Biscuits & Gravy

I do not usually like biscuits and gravy because I hate that country gravy in a packet. But I love this recipe for the gravy!

Biscuits Ingredients:
2 c. flour
1/4 c. cooking oil
1 c. milk

Preheat oven to 425*.  Mix all ingredients together with a fork.  This will be too sticky to roll out, so sprinkle a couple tablespoons of flour over the mixture and stir again.  Continue doing this until dough is thick and workable.  Sprinkle some flour on your countertop.  Scrape the dough onto the flour, sprinkle with more flour on the top of the dough.  Pat out with hand and roll until 3/4" thickness.  Cut out with a biscuit cutter or drinking glass.  Bake 10-12 minutes.

Gravy Ingredients:
1/2 c. sausage (I used the whole lb since all you need is the drippings)
1 1/2 c. milk
1 1/2 tbsp flour
salt and pepper to taste

Cook sausage until browned.  Pull sausage out, leaving drippings behind.  Set sausage aside.  (I left a small amount of sausage in the pan to have in the gravy.)  Stir in flour with the fat drippings.  If there is not enough fat drippings to create a paste (roux) with the flour add some butter.  Slowly add half the milk and whisk until all the lumps are gone.  Then add the rest of the milk.  Add salt and pepper to taste.  Continue stirring gravy over medium heat until it comes to a boil.  Once it comes to a boil, turn off heat.  If gravy is not thick enough add a small amount of flour. If gravy is to thick add more milk.

Strawberry Bread

3 cup strawberries, chopped or puréed
4 eggs (slightly beaten)
1 cup oil
2 cups sugar
1 tsp salt
1 tsp baking soda
3 tsp cinnamon
3 cup flour
1 cup walnuts (opt)

Mix eggs, oil and berries.  (I did a chunky purée.)  Stir in sugar, salt, soda and cinnamon.  Add flour and nuts.  Bake in grease loaf pans on 350* for 50-60 minutes (Test after 50 mins - may need to place a piece of foil lightly on top if browning too much on top.)  Makes 2 large or 4 small loafs.
**I made them into muffins.  Cook for half the time, testing afterwards to make sure they are done.**

Pumpkin Zucchini Bread

*Recipe from Allrecipes.com

Ingredients

• 3 eggs, lightly beaten
• 2 cups sugar
• 1 cup canned pumpkin
• 1 cup butter or margarine, melted
• 1 tablespoon vanilla extract
• 3 cups all-purpose flour
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/2 teaspoon ground cloves
• 1 cup shredded zucchini
• 1 cup chopped walnuts (I used choco chips instead!)

Directions

1. In a mixing bowl, combine eggs and sugar. Add pumpkin, butter and vanilla. Combine dry ingredients; gradually add to pumpkin mixture and mix well. Stir in zucchini and nuts. Pour into two greased and floured 9-in. x 5-in. x 3-in. loaf pans (or 6 mini loaf pans). Bake at 350 degrees F for 45-50 minutes or until breads test done. Cool in pans 10 minutes. Remove to a wire rack.

Homemade Soft Pretzels

1 1/2 cups warm (110 to 115 degrees F) water
1 Tablespoon sugar
2 teaspoons kosher salt
1 package yeast
4 1/2 cups flour
4 Tablespoons butter, melted
10 cups water
2/3 cups baking soda
1 large egg yolk beaten with 1 Tablespoon water

Directions
Combine the water, sugar and kosher salt in the bowl of a stand mixer and sprinkle the yeast on top. Allow to sit for 5 minutes or until the mixture begins to foam. Add the flour and butter and, using the dough hook attachment, mix on low speed until well combined. Change to medium speed and knead until the dough is smooth and pulls away from the side of the bowl, approximately 4 to 5 minutes. Remove the dough from the bowl, clean the bowl and then oil it well with vegetable oil. Return the dough to the bowl, cover with plastic wrap and sit in a warm place for approximately 50 to 55 minutes or until the dough has doubled in size.

Preheat the oven to 450 degrees F. Line 2 half-sheet pans with parchment paper and lightly brush with the vegetable oil. Set aside. (We just sprayed each pan with cooking spray and it worked great)

Bring the 10 cups of water and the baking soda to a rolling boil in an 8-quart saucepan or roasting pan.

In the meantime, turn the dough out onto a slightly oiled work surface and divide into 8 equal pieces. Roll out each piece of dough into a 24-inch rope. Make a U-shape with the rope, holding the ends of the rope, cross them over each other and press onto the bottom of the U in order to form the shape of a pretzel. Place onto the parchment-lined half sheet pan.

Place the pretzels into the boiling water, 1 by 1, for 30 seconds. Remove them from the water using a large flat spatula. Return to the half sheet pan, brush the top of each pretzel with the beaten egg yolk and water mixture and sprinkle with the pretzel salt. Bake until dark golden brown in color, approximately 12 to 14 minutes. Transfer to a cooling rack for at least 5 minutes before serving.

We melted some butter and brushed some over the top and added some more kosher salt.
Enjoy with some cheese sauce, cream cheese, or dipping sauce of choice (I love mine with cream cheese, it is what I remember getting at the mall growing up on rare occasions)

Cheesy Bread

I made this with our pizza tonight and everyone loved it!  

 

Dough:

2-1/2 c. flour

1 t. salt

1 t. sugar

1 T. yeast

1 c. warm water

1 T. oil

Topping:

1/4 c. prepared Italian salad dressing

1/2 t. sugar

1/8 t. salt

1/4 t. garlic powder

1/4 t. ground oregano

1/4 t. dried thyme

dash pepper

1-2 T. grated Parmesan cheese

1 c. shredded mozzarella cheese

1.  Preheat oven to 450 degrees.  In a bowl combine water and yeast.  When frothy add sugar, oil, and salt.  Add enough flour to form a soft dough. Turn onto a floured surface; knead for 1-2 minutes or until smooth and elastic.  Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place for 20 minutes.

2.  Punch the dough down; place on a greased 16″ pizza pan and pat into a 16″ circle. Combine salad dressing and seasonings, brush evenly over dough, all the way to the edges. Sprinkle with cheeses.

3.  For a fluffier cheese bread, at this point, allow the bread to rest for 15 minutes or so. If you’re in a hurry, just skip this rise. (The bread will rise while it bakes, too.)  Bake for 11 minutes or until golden brown. Slice. Serve warm.

Caramel Pull Aparts

24 Rhodes dinner rolls, thawed but still cold
3/4 cup sugar
1 tsp. cinnamon
1/3 c. butter, melted
1/2 c. caramel ice cream topping

Directions:
Cut rolls in half.  In a bowl, combine sugar and cinnamon (I had to make more!).  Dip roll halves in melted butter and then sugar mixture.  Place in a sprayed bundt pan.  Sprinkle any remaining sugar mixture over rolls.  Drizzle caramel topping over rolls.  Cover with plastic wrap and let rise until 1-inch below the top of the pan.  Remove wrap and bake at 350*F 30-35 minutes.  Cover with foil last 10 minutes if necessary to prevent over browning. Remove from oven and invert onto a serving platter.  Be careful it comes out WAY fast!

Homemade Bagels

My CTE aid at the school did a demo for my class. She made these bagels and they were delicious! She gave me a batch of the dough to take home. http://www.kingarthurflour.com This is the website she got the recipe from. They have wonderful recipes! I have pulled a few to make....Enjoy!

Dough
1 tablespoon instant yeast
4 cups (17 ounces) King Arthur Unbleached Bread Flour

2 teaspoons salt
1 tablespoon non-diastatic malt powder, brown sugar or barley malt syrup
1 1/2 cups (12 ounces) water, lukewarm

Water Bath
2 quarts (64 ounces) water
2 tablespoons non-diastatic malt powder, brown sugar or barley malt syrup
1 tablespoon granulated sugar

Manual/Mixer Method: To make this dough by hand or in a

mixer, combine all of the dough ingredients and knead vigorously, by ha

nd for 10 to 15 minutes, or by machine on medium-low speed for about 10 minutes. Since we're using a high-protein bread flour here, it takes a bit more effort and time to develop the gluten. The dough will be quite stiff; if you're using an electric mixer it will "thwap" the sides of the bowl, and hold its shape (without spreading at all) when you stop the mixer. Place the dough in a lightly greased bo

wl, and set it aside to rise till noticeably puffy though not necessarily doubled in bulk, 1 to 1 1/2 hours.

Bread Machine Method: Place all of the dough ingredients in the pan of the machine, program the machine for Dough or Manual, and press Start. Check the dough after 10 minutes; it should be quite stiff, and won't have formed a smooth ball. The dough will feel quite firm when you poke your finge

r into it. Allow the machine to complete its cycle, then complete bagels as instructed below.

Transfer the dough to a work surface, and divide it into eight pieces. Working with one piece at a time, roll it into a smooth, round ball. Cover the balls with plastic wrap, and let them rest for 30 minutes. They'll puff up very slightly.
While the dough is resting, prepare the water bath by heating the water, malt and sugar to a very gentle boil in a large, wide-diameter pan. Preheat your oven to 425°F.

Use your index finger to poke a hole through the center of each ball, then twirl the dough on your finger to stretch the hole till it's about 2 inches in diameter (the entire bagel will be about 4 inches across). Place each bagel on a lightly greased or parchment-lined baking sheet, and repeat with the remaining pieces of dough.
Transfer the bagels, four at a time if possible, to the simmering water. Increase the heat under the pan to bring the water back up to a gently simmering boil, if necessary. Cook the bagels for 2 minutes, flip them over, and cook 1 minute more. Using a skimmer or strainer, remove the bagels from the water and place them back on the baking sheet. Repeat with the remaining bagels.

Bake the bagels for 20 to 25 minutes, or until they're as deep brown as you like, turning them over about 15 minutes into the baking time (this will help them remain tall and round). Remove the bagels from the oven, and cool completely on a wire rack.Yield: 8 bagels.

Baking Powder Biscuits

2 cups flour
1 tablespoon baking powder
1/4 teaspoon salt
1/3 cup shortening
3/4 cup milk

Stir together flour, baking powder and salt. Using a pastry blender cut in shortening. (This should look like coarse crumbs.) Add the milk all at once. Using a fork stir just until moist. Turn on a lightly floured surface. Quickly knead the dough 10-12 times until smooth. Roll 1/2 inch thick. Cut into circles. Place 1 inch apart on an ungreased baking sheet. Bake 450 for 10-12 minutes. Remove from baking sheet and serve

Zucchini Bread

3 eggs
1 c. veggie oil
1 c. brown sugar
1 c. sugar
2 c. grated zucchini
3 tsp. vanilla
3 c. flour
1 tsp. salt
1 tsp. baking soda
3 tsp. cinnamon
1/4 tsp. baking powder
1/2 c. chopped nuts or chocolate chips (opt)

Mix all ingredients together until well blended.  Grease and flour bread pans and fill 1/2 full.  Cook 350* for 1 hour
**mini loafs: 45 minutes (test after and cook longer if needed.)