Our Easter Lunch was amazing. Not only did I get to spend most of the day with Chad, Nicole and Addie but the food turned out great.
The Jalapeno Raspberry Chicken was maybe one of the best dishes I've ever made. When I made the sauce yesterday, I made about 1-1/2 x the sauce recipe, put jalapenos in half and didn't in the other half. Vince and I ate the batch with the jalapenos. We had two thighs leftover. Can't wait to have that for leftovers. The chicken was so quick and so easy. I seasoned it last night and left it in a zipper bags in the fridge so seriously, all I did today was brown the meat, cook til the temp was 165 degrees, pour the sauce over it, simmer it for a few minutes, add the fresh raspberries and it was done.
The Dinner Rolls were good - also very easy, but not the yeasty, pillowy type rolls I'm looking for. I will make them again when I need an easy roll recipe. I made these 60 grams each. I'll probably bump it up to 70 grams next time.
The Mac & Cheese is the recipe I use most all the time and I'm always happy with it.
The Lemon Blueberry Cake was equally as good as the chicken. I am NOT a dessert baker. I can make bread all day but I love eating bread more than I love eating dessert so maybe that explains it. But . . this cake . . so delicious.
It was a three layer cake! That was quite an accomplishment for me.
Thank you for sharing the recipes and the outcome. My favorite soft dinner rolls are made partly with cornmeal. You don’t notice it in the finished roll. I think my mom had a roll recipe that used cooked potato that was very soft and fluffy too.
ReplyDeleteCornmeal Rolls from the Farm Journal’s Homemade Breads book
1 Cup yellow cornmeal
2 cups water
½ cup shortening or butter
1 ½ tsp salt
1/3 cup sugar
2 pkg active dry yeast
¼ tsp sugar
½ cup warm water
5 to 5 ½ cups flour I used bread flour
2 eggs
In 2 qt saucepan over high heat, bring water and cornmeal to boil, stirring constantly. Reduce heat to medium and stir until mixture is thick, may take a couple minutes. It will form a ball and follow the spoon around the pan. Remove from heat and stir in shortening, salt and 1/3 cup sugar and let cool.
In a large bowl sprinkle yeast and ¼ tsp sugar over ½ cup warm water, stir until dissolved. Add 2 cups flour and cornmeal mixture. Mix at low speed until blended, then increase to medium and beat for 2 minutes.
Add eggs and 1 cup flour and beat 2 minutes more. Add enough additional flour to make a soft dough. Mix until it holds together in a ball. Turn out onto a floured surface and knead until smooth, a couple turns if you are using the kitchen aid.
Place in a greased bowl and let rise in a warm place for an hour. Punch dough down, divide in half, cover and let rest for 10 minutes. Divide each half into 16 pieces, size of a ping pong ball or so. Place balls into 2 greased pans, 9X9, or round cake pans. (At this point, I cover with plastic wrap and refrigerate overnight) Cover and let rise till doubled, 40 minutes to an hour. (I take them out of the frig when I am leaving for church and set them on the counter to raise at room temperature, then bake when I get home and am ready for Sunday dinner)
Bake in a 375 degree oven for 15-20 minutes, (mine took 25 ) or until golden brown and sound hollow when tapped. Serve warm. Makes good little sandwiches with a piece of leftover ham.
Thank you for the recipe. I'm going to try that!
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