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Fluffy Dinner Rolls

Makes 12 good sized rolls
Ingredients:
4 cups of All Purpose Flour
¼ oz Package of Rapid Rise Yeast
1/3 cup of Sugar
1 tsp of Kosher Salt
1 cup of Milk,
1/3 cup of Unsalted Butter, Softened
3 Egg Yolks (save whites for marshmallows or meringue) 
1Tbsp of Unsalted Butter, melted for brushing on tops

1) In a small saucepan, add the milk and butter and warm it just enough until the butter melts - 120 degrees - no hotter

2) In the bowl of a stand mixer with a dough hook, add the warm butter and milk mixture and sprinkle the yeast over the top. Let it sit for 5 minutes.

3) To the yeast mixture, add the flour, sugar, egg yolks and salt and mix with the speed on low just until the flour is incorporated.

4) Increase the speed to medium high and kneed the dough for about 5 to 7 minutes or till nice and smooth and pulls away from the sides of the bowl.

5) Lightly grease a bowl and set aside.

6) Once the dough is smooth, form into a ball and place it seam side down in the oiled bowl and grease the top and sides of the dough with a little oil. Cover the bowl with plastic wrap and place it somewhere warm for about an hour or until it has almost doubled in size.

7) Place the dough onto your work surface, (flour if necessary) and deflate it. Cut the dough into 12 equal pieces.

8) Cover the dough pieces with a kitchen towel as you work with one piece at a time.

9) Lightly grease a 9X13” baking dish and set aside.

10) Take each piece of dough and roll it in a smooth ball, place the ball seam side down in the greased baking dish, cover the baking dish with a kitchen towel so that the formed buns won’t dry out.

11) Once you have all the rolls in the baking dish, cover them with plastic wrap and allow them to sit in a nice warm place for about an hour or until they are about one and half times bigger than the original size.

12) Meanwhile, preheat the oven to 375 degrees and position one of the oven racks into the center of the oven.

13) Once the rolls have risen, bake them for about 20 to 25 minutes or until golden brown. Brush them with melted butter immediately when they come out of the oven and enjoy!

Swedish Meatballs (Chicken) in sour cream sauce

(adapted from Cooking Light magazine and modified to serve 8. If you only need 4 servings, halve the recipe)

Jamie's note: These are moist and very delicious! Don't skip the rye bread - it really adds a nice flavor. Also, do not use purchased ground chicken. It just isn't as good as when you grind your own.

Meat mixture:
5 slices of deli rye bread - crusts removed
2 1/4 lb boneless, skinless chicken breasts or tenders
1/2 cup chopped onion
1 tsp kosher salt
1/2 tsp freshly grated nutmeg
1/2 tsp freshly ground pepper
2 egg whites or 1 extra large egg
2 T cream

For frying:
1 T veg oil
1 T butter

1. Place bread in food processor, pulse 10 times or till coarse crumbs. You want about 2 cups.
2. Place chicken into food processor, pulse till ground.
3. Add chicken to bread crumbs.
4. Add onion to food processor and pulse till fine dice. Add to breadcrumb and chicken mixture.
5. Add salt, nutmeg, pepper, egg and cream to breadcrumb-chicken mix. Using hands, mix well. Mixture will be soft and slightly sticky.
6. Shape into approximately 40 meatballs laying on a piece of parchment, or directly scoop into hot pan using small ice cookie scoop
7. Heat large, deep skillet over med-high heat. When oil butter mix is hot, add meatballs. Cook 6 mins or so, browning on all sides.
Remove balls from pan and set aside.

For sauce
In same pan add:
1 tsp kosher salt
4 cups low fat, low sodium chicken broth
2 T flour (combined with 2 T water to make a slurry)

Mix to combine and bring to boil. Cook a minute or till slightly thickened, stirring constantly

Add:
16 oz sour cream - stirring to combine
then return the meat balls, reduce heat to med-low and cook for 10 minutes.

Serve immediately over hot buttered poppy seed noodles with something green for a veg. Peas, broccoli or green beans.

OR

if made early in the day, this is where you can let it all cool, then pop into fridge.  Place all into a large crockpot, add 1/4 C cream, milk or water and heat on low heat for 1 hour 15 mins, gently mixing a few times during the heating process. Eat and enjoy! :-)


Poppy Seed Noodles:
Cook 16-22 oz wide egg noodles (about 9 mins), drain, then pour over 6 T melted butter, 1 tsp poppy seeds, 1 tsp kosher salt, 1/2 tsp pepper, 2 tsp poppy seeds and 4 T chopped parsley

Tip: oil hands so meat doesn't stick when rolling balls, or use a small cookie scoop.

Savannah's Cake In A Mug Recipe

 Chocolate cake in a mug

Ingredients (Dry to wet)

1large coffee mug

4 TBS flour (Plain)

4 TBS sugar

2 TBS baking cocoa (Dark or milk)

3 TBS Chocolate chips

1 egg

3 TBS milk

3 TBS oil (Canola)

Small splash of vanilla

Steps

1) Add all dry ingredients to the mug

2) Add egg to the dry ingredients

3) Add Canola oil and vanilla mix till smooth

4) Add chocolate chips and stir.

5) Microwave for 3 minutes. Keep an eye on it so it doesn't explode in the microwave

6) Let cool and enjoy 

Note: This makes a fairly large one, so can be shared by two. Rich, moist and dense.

Hummus recipe

Dedemed's hummus

    1/4 Cup Yogurt or sour cream
    1 15oz or 16oz can Garbonzo Beans (chick peas)
    1/2 Cup Tahini (sesame seed paste)
    1/2 Cup Lemon Juice
    2-3 Cloves of Garlic
    1/2 Tsp of Salt
    1/4 Tsp citric acid (if you need more lemon taste)
    2 Tbs water (if to thick)
    3-4 Fresh Mint Leaves (for taste)
    2 Tbs of Fresh Parsley (for garnish)
    1 Tsp of Cayenne Pepper or Paprika (for garnish)
    1/4 Cup of Olive Oil (for garnish)

Directions
In a food processor, first add the garbonzo beans, garlic, lemon juice and salt, blend until smooth. Next add, yogurt, tahini, water and mint leaves.  Whiz

this for several minutes till it's totally smooth. Optional, if your consistency is the way you want, but you want more lemon flavor, add citric acid to

enhance the flavor. Spread the hummus in a nice plate and garnish with parsley, cayenne pepper and olive oil.
Note: I like to serve this with warmed naan or greek bread - not so much pita as it's just not as good, kalamata olives, cucumber slices and roma tomatoes sliced lengthwise. Don't forget the olive oil on top.

Blender Custard Pie (Impossible Custard Pie, Magic Crust Pie)

Blender Custard Pie
2 Cups milk
4 large eggs
1 stick butter (1/2 cup) - MELTED
1 Cup sugar
1/2 Cup flour
1 tsp vanilla extract
1/2 C coconut
Optional: A few sprinkles of nutmeg in, or on top of mixture, and or cinnamon.

Preheat oven 375 degrees.
Prepare 9" pie pan (use one with taller sides if possible) by buttering or pam spraying. Place on cookie sheet lined with foil to help with any fall-out clean up. It may not be necessary, but it's still a good idea.

Place all ingredients in a blender, and mix till combined, about 30 seconds.
Pour mixture into prepared pie pan (I had an extra 1/4 cup of mix that I was afraid to pour when I used my shorter pie pan).
Sprinkle nutmeg or cinnamon if desired.
Bake at 325 degrees for 45 minutes.

It will get golden brown, and will puff up like a souffle, but will settle down as it cools. It forms a slight crust on the bottom and one on top, with custard in the middle.

Note: You may be able to make 2 if using purchased foil pie pans.

Blueberry Buckle

Blueberry Buckle

 1/4 C butter, softened
 3/4 C sugar
1 egg
2 C flour, all purpose
2 tsp baking powder
1/4 tsp salt
1/2 C milk
 2 C fresh blueberries (I have used frozen with no problem)

Topping: 2/3 C sugar
 1/2 C flour
1/2 tsp ground cinnamon
 1/3 C COLD butter, cubed

 In a small bowl, cream the butter and the sugar until light and fluffy. Beat in the egg. Combine the flour, baking powder and salt. Add to the creamed mixture alternately with the milk. Beat well after each addition. Fold in the blueberries.
Pour into a greased 9" baking pan.

 For the topping, in a small bowl, combine the sugar, flour and the cinnamon. Cut in the butter until crumbly. Sprinkle over the blueberry mixture.

Bake at 375° for 40-45 minutes, or until a toothpick inserted near the center comes out clean. Cool on a wire rack. Makes 4-6 servings (I guess they are feeding giants. I cut into 9 even pieces and that works for me).