Sunday, November 20, 2011

Sweet Potato Rolls

Sweet Potato Rolls

Makes 24 (2.5 oz) Rolls, so you may want to half the recipe!

Sweet Potato Rolls

2 TBSP instant yeast
1/2 c. sugar
6 to 8 cups all-purpose flour
1 c. mashed sweet potato
1 c. warm water
6 tbsp melted butter
2 tsp salt
4 eggs, slightly beaten

I use a stand mixer, but I suppose you can do this by hand or in your bread machine on the dough cycle. Place all ingredients in the bowl of the mixer (use only 6 cups flour to begin). Mix well. add more flour as needed until it pulls away from the side of the bowl.
Turn out onto a floured surface and knead a bit more flour in if you need to. Until it's smooth. Shape into a ball and place in a big bowl that's been sprayed with Pam.  Turn dough ball to coat. Cover and Let rise until double (about an hour).
Punch down and divide into 24 rolls. Place on a greased cookie sheet. Allow to rise until double.
Bake at 375 for 15 to 20 min. or until golden brown.

Kae's Naughty Cranberry Sauce

Well, After searching the internet for a great cranberry sauce recipe and much study, this is what I came up with.
Homemade Cranberry Sauce
Homemade Cranberry Sauce

Kae's Naughty Cranberry Sauce

1 (12oz) bag fresh cranberries
3/4 c. brown sugar
1/4 c. sugar
2 pieces candied ginger, minced (1 Tbsp. of fresh grated ginger would be good, too)
1 pear, peeled and chopped
1 apple, peeled and chopped
2 oz. rum ;)  <--that's the naughty part!
Just enough water to cover (I used about 3/4 cup)

I put everything in a large sauce pot and cooked until the cranberries started popping. Then, I took out a little bit of the fruit. Used a stick blender to puree the rest. I left it kind of chunky, cuz that's what I like. I added the reserved fruit back in for more texture. Taste it. You may want to add another 1/4 c. or so of white sugar. Simmer until it's a bit thicker. Remember it will thicken as it cools.
This made about 3 cups.

Sunday, October 23, 2011

Jack's Birthday Cake

It's official. I'm "one of those people"! Either 1) I have too much time on my hands or 2) I don't have a life...

Jack is 1 yr old today! 

Anyway, I made Jack a birthday cake. He said it was good. I'll take his word for it LOL.
It's Good!
I looked on a few websites for guidance on making "dog cake" and this is the recipe I came up with. Next year I think I will make half because it was too much for one little doggy!

I baked it in 2 (4 in.) pans at 350 for about 20 min.

Jack's Birthday Cake

1 c. Flour (All-purpose or Whole Wheat)
1 tsp. baking soda
1/4 c. peanut butter
1/4 c. canola oil
1 mashed banana
1/4 tsp. of cinnamon
1/3 c. of honey
1 egg

Mix all ingredients well. Bake at 350 until set and golden brown.
To make the frosting: mix together a bit of cream cheese and peanut butter.

P.S. Don't let your dog get the candle. No doggy brulĂ©e!!

Happy Birthday, Jack! 

Tuesday, September 20, 2011

Ice Cream for Your Diet

Ok, I don't remember which website I got this idea from... I jotted it down some time ago, and it's taken me this long to try it... I don't know why I didn't know about this sooner... YOU MUST TRY IT!!!

And yes, I know it's not really ice cream. But it's a cool, creamy, yummy dessert.

There's not an exact recipe, so even better if you aren't  a cook.
1) Take some bananas. Peel them and slice them thinly.
2) Line a cookie sheet or platter with plastic wrap and lay the banana slices on it in a single layer.
3) Freeze it.
4) dump frozen bananas into food processor. Pulse until it resembles ice cream.
5) Eat it and enjoy.
(The website said to eat immediately, but I saved some for JF to enjoy at luncheon so I will let you know how that turns out.)

It is very creamy and you won't miss the dairy, but why stop there?

There is no chocolate! 

I threw in a spoonful of nutella. You could add strawberries, peanut butter, hershey's syrup, some nuts, what ever you like that your diet allows you....Let your imagination go wild!

I hope you try it! Let me know if you do....

Banana Nutella "Ice Cream"

Wednesday, July 13, 2011

Italian Cream Cake

A great go-to cake! I've had this recipe for many years. Everyone loves it. 

Italian Cream Cake:
2 c . sugar
1 stick unsalted butter
1/2 c. Crisco
5 eggs, Separated
2 c. flour
1 c. buttermilk
1 tsp. baking soda
2 c. coconut
1/2 c. chopped pecans (Optional)

Cream butter, sugar, Crisco. Add egg yolks one at a time. Add soda. Add buttermilk alternately with flour. Beat egg whites to stiff peak. Gently fold egg whites into cake batter. Fold in coconut. Place immediately into prepared pans and bake 20-30 min at 350 degrees F.
Yield two 8" or 9" layers.

Frost with Cream Cheese Icing:
8 oz cream cheese
1/2 stick unsalted butter
1 pound powdered sugar 
1 tsp. vanilla
Cream together cream cheese and butter. add in vanilla. Slowly add in powdered sugar.