Gingerbread Houses And Cookies

Gingerbread houses are a tradition in my family.  I remember my mom making them each each with us and the neighborhood kids.  The kids eyes always get big as saucers looking at all the candy choices.  I just made 9 gingerbread houses with my daughters girl scout troop.  The girls loved making their own houses and decorating them.  This recipe is also good for gingerbread people.  Unfortunately, all the ginger people got eaten before I had a chance to snap a picture.  This dough is very gingery and delicious.  This recipe comes from Rebecca Rather's book "Pastry Queen.  Happy house building.

Gingerbread Cookies or Gingerbread house:

Pre-Heat Oven:  375 degrees
Makes:  4 dozen cookies/1 gingerbread house
1 cup sugar
1/2 cup dark molasses
1/2 cup water
1 tablespoon ground ginger
2 teaspoons ground cinnamon
1 teaspoon ground cloves
1 cup (2 sticks) butter
4 cups all-purpose flour
1 1/2 teaspoons baking soda
1/4 teaspoon salt

1.  In a small pan on medium heat, melt the sugar, molasses, water, ginger, cinnamon and cloves together about 5 minutes.

2.  Take the pan off the stove and add the butter.  Allow to cool for 10 minutes.

Cooking The Sugar, Spices, And Molasses

3. In a mixer with the paddle attachment, add the flour, salt, baking soda and molasses mixture.  Turn until all ingredients have been incorporated.

4.  Scoop the batter into a plastic zip lock bag.  Cool the dough in the refrigerator for 6 hours or overnight.

Gingerbread Dough

5.  Remove the dough from the plastic wrap.  Pre-heat your oven to 375 degrees.  Roll the dough out on a floured surface to 1/4 inch thick.

Rolling Out Gingerbread Dough

6. Cut the dough using a cookie cutter or house mold with a knife.  Place the cut out dough on a parchment lined cookie sheet.  Bake for 10-12 minutes.

House Dimensions:  Make a mold from cardboard:  put the house together first with cardboard and tape together.  Glue the house to the cardboard house with the frosting.  The cardboard gives the dough some structure.

3"x5":  sides: 2
61/2" x 51/2":  sides: 2  
6" x 4 /1/2": roof: 2

 House Cut Out:  Gingerbread

Royal Icing:

3 large egg whites (can use pasteurized egg whites)
4 cups sifted powdered sugar
1 teaspoon lemon juice

Royal Icing

In a mixer with the whisk attachment.  Whip the egg whites until frothy about 4 minutes then add the lemon juice and powder sugar.  Mix until all ingredients are incorporated.  Store in the refrigerator for up to 3 days.

Gingerbread Houses

Chocolate Maypole Cake

This chocolate maypole cake was a special present to my sister for her 44th birthday party.  My whole family goes to Florida for Thanksgiving so I wanted to make a special cake for my sister's birthday.  We were going to have 27 guests including 12 kids so I knew I needed to make something special that the adults and the kids would both enjoy.  This maypole cake design came from Martha Stewart's "Annual Recipes" cookbook from 2002.   I used Martha's creative design for the cake but used a chocolate cake recipe I love from Softasilk cake flour. I did make a few changes to the recipe by cutting the butter in half and adding canola oil.  I also add additional vanilla and removed the almond extract from the recipe.  Have fun decorating this cake with lots of different colored ribbons and sprinkles.  My kids loved decorating their own cupcake and ribbon and I know your kids will too.

Chocolate Maypole Cake:

Pre-heat Oven:350 degrees sea level and 375 degrees  at high altitude
Makes:  2 layer cake and 15 cupcakes

4 cups sugar
1 cup butter (2 sticks)
1 cup canola oil
2 teaspoons vanilla extract
4 large eggs
5 cups Softasilk Cake Flour
2 cups Dutch-processed cocoa powder
4 teaspoons baking soda
1 teaspoon salt
4 1/2 cups buttermilk, 1%

1.  In a mixer with the paddle attachment, cream the oil, butter and sugar together for 2 minutes.  Then slowly add the eggs one at a time beating well between each addition.  Add the vanilla, cocoa powder, baking soda and salt to the batter.  Alternate the buttermilk and the cake flour to the batter.  Mix for one minute until all the ingredients have been incorporated.

2.  Grease 16 cupcake liners  and two 9" cake pans with cooking spray with flour (like Pam with flour).   Fill the two cake tins 1/2 way up the side with batter.  Fill the cupcake tins or foil cups 3/4 of the way up with batter.  Bake the cakes for 24-27 minutes or until the tester comes out clean.  Bake the cupcakes for 12-15 minutes or until a tester comes out clean.  Allow the cakes and cupcakes to cool on a wire rake for 10 minutes.  Remove the cakes by using a knife and scraping around the edge of the cakes.  Invert the cake onto a plate lined with parchment paper or plastic wrap.  Allow the cake to fully cool before frosting it.

Buttercream Frosting:
2 cups butter (4 sticks), softened
1/2 cup crisco
4 teaspoons vanilla extract
1 cup unsweetened cocoa powder
16-18 tablespoons milk (about 1 cup)
15 cups powder sugar

In a mixer with the whip attachment, add the softened butter and crisco and mix for 1 minute on high.  Turn the mixer to low and add the vanilla and the unsweetened cocoa powder to the butter.  Alternate adding the powder sugar and milk a little at a time to the frosting.  Mix all the ingredients together on high for 3 minutes until the frosting is light and fluffy.

Assembling the Maypole Cake:

Sprinkles in different colors for decorating:  red, yellow, orange, pink

12 colored ribbons for the cake:  pink, yellow and green

1 large 12" high, 1/4" thick, wood dowel, painted green

1 tack or pin

1 sour patch green candy or gumdrop

1.  Find a large clear platter(about 24" wide) for the cake and cupcakes to be displayed on.
2.  Frost the bottom layer of the cake with a thick coat of frosting.  Add the 2nd cake on top of the 1st cake and continue frosting the entire cake.  Decorate with colored sprinkles.
3.  Frost all the cupcakes with frosting and decorate with colored sprinkles (red, orange, pink, yellow)

4.  Poke a whole in the center of the cakes with the painted dowel.
5.  Cut 12 ribbons, 12" long.  Gather the ribbons together and pin/tack them through their center to one end of the dowel.  Gently press the sour patch candy or gumdrop around the tack/pin. Fan the ribbons out around the cake stand.

Chocolate Maypole Cake

Mile-High Angel Food Cake With Strawberries

Mile-High angel food cake with strawberries was a baking success.  Angel food cake was the only desserts my mom would bake my my birthdays in Florida.  Today, living in Colorado there are a lot of cake recipes that just don't work out like they do at sea level.  Angel Food cake is one of those special cakes that I just could not bake off successfully.  After trying 4 different recipes my husband took pity on me and researched this cake recipe for me.  This recipe comes from allrecipes.com  from AMYK and works well with all of us who live in the mile high city.  I think the difference of this cake is that you only beat the egg whites until they form soft peaks.  Do not beat the egg whites until they are stiff like you would at sea level.  This cake is a great birthday cake that is light and airy and not to sweet.

Mile-High Angel Food Cake:

Pre-heat Oven:  330 degrees
Makes:  Servings:  12

1 1/3 cups sifted cake flour
1 1/8 cups white sugar
1 1/2 cups egg whites
1 1/4 teaspoons cream of tartar
3/4 teaspoon salt
1 teaspoon vanilla extract
1/2 teaspoon lemon extract

1.  In a mixer with the whip attachment, add the cream of tartar, salt and egg whites.  Mix the egg whites on medium until they reach soft peaks.  Then add the sugar slowly until you have reached medium peaks that fold over (Don't beat the peaks until stiff for a high altitude cake)!!!  Remove the bowl from the mixer and fold in the vanilla extract, lemon extract and the cake flour with a rubber spatula (Don't over mix the cake).  Spoon the batter into a un-greased tube pan.

Egg Whites Reaching Medium Peaks That Fold Over

2.  Bake the cake for 25 minutes at 330 degrees then increase the temperature to 375 for 3 more minutes.  Invert the tube pan and cool on a wire rake for 15 minutes.  When the cake is cool run a thin spatula around the outer edge of the angel food cake to release it.

Whip Cream Icing:
1 pint whipping cream
1/4 cup powder sugar
2 teaspoons vanilla extract
2 cups fresh strawberries, washed, cored, sliced
1 tablespoon sugar
6 whole strawberries for decoration

1.  In a mixer with the whip attachment, add the whip cream.  Mix the cream on high until soft peaks appear.  Turn the mixer to low and add the powder sugar and vanilla extract.  Continue to beat on high until the cream is stiff.

2.  Cut the angel food cake in half.  Frost the 1st half with the whip cream frosting.  Add the top layer of the cake and continue frosting the top and all the sides of the cake with frosting.  Place the cut up strawberries into the center well of the cake and on top of the cake.  Place 6 whole strawberries on top of the cake for decoration.

Mile-High Angel Food Cake With Strawberries

Rocket Rolls

Rocket Rolls are deliciously light and airy and will take you to the moon.  My kids decided these rolls needed all three toppings, so they went to work sprinkling the poppy seeds, kosher salt and fresh rosemary leaves on top of the dough balls. These rolls have a touch of sweetness and a hint of cinnamon to them.  This recipe comes from Rebecca Rather's cook book "Pastry Queen".  Rebecca  uses the rolls for sandwiches and her bakery and I used them for a dinner roll.  Either way these rolls are fun to eat and make with the family. My son Alex decided that we needed to make a second batch of these rolls.  He said "mom we have to get started making those delicious rocket rolls" this was at 6:00 am Monday morning after a dinner party the night before.  I guess it is never to early to get cooking!

Rocket Rolls:
Pre-Heat Oven:  350 degrees
Makes:  32 dinner rolls or 16 sandwich rolls

3 (1/4-ounces) packages active dry yeast, about 1 tablespoon
1 cup warm water (105-115 degrees)
1/4 cup canola oil
1 large egg
3/4 cup sugar
1 1/2 cups water (more as needed)
6 1/2 cups bread flour
1 tablespoon sea salt
pinch of cinnamon
egg wash (recipe follows)

Egg Wash:

1 egg yolk

2 tablespoons milk

2 tablespoons rosemary, washed, leaves removed and finely chopped

1 tablespoon Kosher salt

1 tablespoon poppy seeds

1.  In a small bowl, dissolve the yeast in the warm water and 1 tablespoon sugar.  Allowing the yeast to become foamy about 5 minutes.

2.  In a mixer with a dough hook attachment, add the oil, egg, sugar, 1 1/2 cups water, salt, pinch of cinnamon and yeast mixture.  Slowly add the flour one cup at a time until the dough forms a ball.  (If the dough is too sticky add more flour one tablespoon at a time.  If the dough is too dry add 1 tablespoon of water at a time until the dough comes together in a ball).  Allow the dough to mix on low for 5 minutes. Lightly grease a large bowl with canola oil. Then place the dough into the bowl and cover it with a towel or plastic wrap.  Allow the dough to rise for 1  1/2 hours in a warm place or until the dough has doubled in bulk.

Rocket Roll Dough Ball

3.  Punch down the dough and remove it from the bowl.  On a floured work surface divide the dough into golf ball size dough balls for dinner rolls or tennis size balls for sandwich rolls.  Place on a parchment lined baking sheet spacing them 2 inches apart.  Cover the roll with plastic wrap and allow to rise in a warm place for 20 minutes or until lighter and fluffier.

4.  Mix the egg yolk and milk into a small bowl making an egg wash.  Using a pastry brush, brush each roll with the egg wash.  Then sprinkle your favorite topping:  poppy seeds, fresh rosemary or kosher salt to the top of the rolls.  You can try all three if you like.

5.  Remove the plastic wrap or towel from the dough.  Bake the rolls at 350 degrees for 20- 30 minutes or until golden brown.  Allow the rolls to cool on a wire rake for 5 minutes.  Eat the rolls warm with cold butter.  You can warm the rolls up by placing them in a 300 degree oven for 5 minutes just before serving them.

Rocket Rolls With Rosemary, Poppy Seeds and Kosher Salt

Lemon Poppy Seed Muffins

This lemon poppy seed muffin recipe is terrific.  This recipe has an entire lemon ground up to give these muffins a tart and sweet flavor combination.  I brought these muffins to my twin boys third grade teacher after school on Friday.  She said "these muffins are just the thing I need today"!  This recipe comes from the Pastry Queen Cookbook by Rebecca Rather.  I tried to make these muffins healthier by cutting out half the butter and replacing it with canola oil, using 1% yogurt instead of whole milk, using whole wheat pastry flour for all purpose flour.  I also added the poppy seeds to this recipe.  These muffins are still light as a feather and are delicious for a morning snack or coffee break.

Lemon Poppy Seed Muffins:

Pre-Heat Oven:  350 degrees
Makes:  25 muffins or 50 mini muffins

Lemon Poppyseed Muffins:
1 medium lemon
1/2 cup butter (1 stick)
1/2 cup canola oil
1 1/2 cups organic cane sugar
3 large eggs
2 teaspoons vanilla extract
2 cups whole wheat pastry flour
3/4 cup bread flour
1 teaspoon baking soda
1 tablespoon baking powder
1 teaspoon salt
1 2/3 cups(16 oz.) plain yogurt (1%)
2 teaspoons poppy seeds

1.  Spray 25 muffin cups with cooking spray or line them with muffin wrappers.

2.  Cut the lemon in quarters and remove the seeds.  Place the quartered lemon into a food processor with a metal blade for 1 minute or until it is fully ground up.  Scrape out all the lemon parts into a small bowl.

3.  In a mixer with the paddle attachment, add the butter, oil and sugar.  Blend together for 1 minute.  Add the eggs one at a time and mix well between each addition.  Add the vanilla, soda, baking powder, salt, yogurt and poppy seeds to the batter.  Add the whole wheat and bread flour slowly to the muffin batter until all the ingredients are fully incorporated.

4.  Spoon the muffin batter into the muffin tins up to the top. (this batter is thick so it will not run over the edge of the muffin pan).  Bake for 18 minutes for the regular muffins and 12 minutes for the mini muffins or until a tooth pick comes out clean. Let the muffins cool on a wire rack for 5 minutes. You can also freeze the muffins for up to 2 weeks in a ziplock freezer bag.

Mini Muffin Tin

Regular Muffin Tins

Lemon Poppy Seed Muffins

Mini Fall Pumpkin Muffins

Mini fall pumpkin muffins are a wonderful treat this time of year.  I baked these muffins for my daughters 5 grade classes fall party.  The 5th graders loved the moist pumpkin muffins and I loved giving them a healthy snack for a party.   These muffins make great lunch box extras as well so make a double batch and freeze some to brighten up your kids next school lunch bag.  If you are feeling inspirational bake off some pie pumpkins and scoop out the filling with a spoon.  This way you get the best tasting pumpkin muffins you can find.

Fall Pumpkin Muffins:
Pre-Heat Oven:  350 degrees
Makes:  1 1/2 dozen mini muffins

2 1/4 cups King Arthur Whole Wheat White Flour
2 teaspoons cinnamon
1/2 teaspoon allspice
1 teaspoon baking soda
1/4 teaspoon baking powder
1/2 teaspoon salt
1 1/4 cups organic cane sugar
3/4 cups canola oil
3 large eggs
1 teaspoon vanilla extract
3 cups pureed pumpkin fresh or canned **

1.  In a mixer with a paddle attachment, cream the oil and sugar together for 1 minute.  Add the eggs one at a time and mix together for 2 minutes.  Add the cinnamon, allspice, baking soda, baking powder, salt, vanilla, pumpkin and flour together until all ingredients have been incorporated.

Fresh Pumpkin Puree

Fall Pumpkin Batter

2.  Grease mini muffin tins and paper liners with cooking spray and fill the tins 3/4 of the way up the side.  Bake at 350 degrees for 20 minutes or until a tester comes out clean.  Allow the muffins to cool on a wire rack for 5 minutes.  If you want to make larger muffins cook them for 30 minutes or until a tester comes out clean.

Scooping The Batter Into The Muffin Tins

Mini Fall Pumpkin Muffins

 *If you want to freeze the muffins just place them in a freezer zip lock bag and freeze for up to 1 month.  Allow the muffins to thaw for 2 hours at room temperature.

** If you want to use fresh pumpkin in this recipe.  Cut 2 pie pumpkins in half and remove the seeds.  Place the pumpkins face down on a foil lined cookie sheet.  Bake the pumpkins for 1 hour at 400 degrees.  Allow the pumpkins to cool for 20 minutes then scoop out the pumpkin flesh with a spoon.  Puree the pumpkin for 3 minutes or until all the pumpkin has been pureed.

Farmers Market Apple Pecan Cake

Farmers market apple cake is a great fall dessert.  This cake uses 3 cups of delicious sweet golden delicious apples so it is extremely moist.  Apples this time of year are sweet and delicious so try to find some golden delicious apples or Pink Lady apples at your local farmers market or family apple tree.  My mother-in-law brought me a bushel of golden delicious apples this week so I prepared this apple cake.  The toasted pecans and King Arthur White Whole Wheat flour packs this cake with protein and fiber.  Try this cake for your next family movie night or school bake sale.

Farmers Market Apple Pecan Cake
Pre-Heat Oven:  325 degrees
Makes:  12 servings

Apple Cake:
3 cups golden delicious or pink lady apples, peeled and shredded
1 cup lightly toasted peans, chopped
2 teaspoons vanilla extract
2 teaspoons cinnamon
3 cups King Arthur Whole Wheat White Flour or all purpose flour
1 teaspoon baking soda
1 teaspoon salt
1 1/2 cups organic cane sugar
1 1/4 cups canola oil
3 eggs

1.  In a mixer with the paddle attachment, add the oil and sugar together and beat until combined.  Add the eggs one at a time and beat well between each addition.  Add the cinnamon, vanilla, baking soda, salt, chopped pecans, shredded apples and flour and mix until all the ingredients have been incorporated.

2.  Bake at 325 degrees for 1 hour or until tester comes out clean.  Allow the cake to cool on a wire rack for 20 minutes.  Then turn the cake out on a plate and allow to finish cooling.

Farmers Market Apple Pecan Cake Cooling

Honey Glaze:

1 cup confectionary sugar

3 tablespoons honey

1 teaspoon vanilla

2 tablespoons none fat milk

In a medium size bowl, mix the powder sugar honey, vanilla and fat free milk together with a wire whisk until glaze is smooth.  Pour the glaze over the cake after the cake has cooled.

Whisking the Honey Glaze

Farmers Market Apple Pecan Cake

Garlic Croutons

This garlic croutons will be the hit to your next caesar salad.  Croutons will never taste the same after you make your own.  These garlic croutons are easy to prepare and taste fantastic.  These are also fun to make with young children since they can cut or tare the bread pieces and toss the bread into the oil and garlic mixture.

Garlic Croutons:
Pre-Heat broiler:  High
Makes:  3 cups croutons

1 baguette loaf, either white or wheat
5 garlic cloves, peeled and crushed
1/2 cup good olive oil
1 teaspoon salt
1/4 teaspoon fresh black pepper


1.  Cut the baguette into small cube size pieces.

Cubed Baguette Bread

2.  In a small bowl, mix the olive oil, salt, pepper and crushed garlic together.

Garlic, Olive Oil And Salt And Pepper 

3.  In a large bowl, toss the cubed bread pieces in the olive oil mixture until all the bread has been coated with the olive oil mixture.

Placing The Croutons On The Cookie Sheet To Be Broiled

4.  Broil the croutons on a foil lined cookie sheet for 2 minutes then stir.  Broil croutons for an additional 2 minutes until toasted.  Be very careful because the croutons will burn very easily. Cool croutons for 5 minutes on a wire rack.  Eat immediately with your favorite caesar salad.  If you have extra croutons just save them in a zip lock back and reheat them under the broiler for 1-2 minutes on a foiled lined cookie sheet.

Garlic Croutons

Cranberry Almond Muffins

Cranberry Almond Muffins are sweet and juicy.  These muffins have a wonderful crimson color that will make any lunch or snack a treat for kids and adults.  These muffins freeze well so make a double batch so you are always prepared for those special friends who just stop by during the holiday season.  I use King Arthur White Whole Wheat flour so you still get all the taste you love and the fiber you need to keep your stomach full all day.

Cranberry Almond Muffins:
Pre-Heat Oven:  350 degrees
Makes:  12 regular muffins or 24 small muffins

2 cups King Arthur White Whole Wheat Flour
1 cup organic cane sugar
1 1/2 teaspoons baking powder
1 teaspoon salt
1/2 teaspoon baking soda
3/4 cup orange juice
2 tablespoons vegetable oil
1 tablespoon lemon rind, diced
1 egg
1 1/2 cups fresh cranberries, coarsely chopped
1/2 cup toasted almonds, chopped


1.  In a mixer with the paddle attachment, cream the vegetable oil and sugar together.  Add the egg and continue to mix for 2 minutes.  Add the lemon rind, orange juice, baking soda, baking powder, salt and flour to the batter.  Stir in the almonds and chopped cranberries to the batter.

Coarsely Chopped Cranberries

Folding In The Cranberries And Almonds To The Batter

2.  Grease the muffin tins  or baking cups with cooking spray.  Fill the muffin tins or cups 3/4 of the way with batter.

3.  Bake the muffins in a 350 degree oven for 12 minutes for the small muffins and 20 minutes for the regular size muffins or until a toothpick comes out clean.

4.  Allow the muffins to cool on a wire rack for 10 minutes.  If you want to freeze the muffins just place them in a freezer in a zip lock bag and freeze them up to 1 month.  Allow muffins to thaw for 2 hours before serving.

Orchard Apple Pie

Orchard apple pie is pilled high with fresh apples from the tree and warm cinnamon.  My family had the opportunity to go pick fresh apples from my in-laws apple tree this fall.  The kids had so much fun climbing the 50 year old apple tree and finding the perfect apple to eat on the spot.  We picked about 2 bushels of apples and came home to make buckets of home made applesauce and apple pie.  Serve this apple pie warm with a cool scoop of vanilla ice cream.

Orchard Apple Pie:
Pre-heat Oven:  400 degrees
Serves:  8


3 pounds apples (Granny Smith, Jonagold, Empire, or Pink Landy),
peeled, cored and cut into 1/4" thick slices.
3 tables King Arthur's White Whole Wheat flour or all purpose flour
2 tablespoons fresh lemon juice
1/4 cup organic cane sugar or white sugar
1 teaspoon ground cinnamon
1/8 teaspoon salt
1 tablespoon butter, pieces
1 egg yolk
1 tablespoon heavy cream or whole milk
2 9" deep dish pie crust (like: Marie Callender's)
















1.  Blind bake one of the 9" pie crusts (blind baking:  cover the bottom crust with parchment paper and fill it with dry beans or you can fork the bottom of the crust with a fork several times).  Bake the crust at 400 degree for 10 minutes then remove the parchment liner and dry beans and bake the crust for another 8 minutes or until lightly browned.  Allow the crust to cool on a wire rack for 10 minutes.
















2.  In a large bowl, place the sliced apples, flour, lemon juice, cinnamon and sugar and mix together. Slide the apple mixture into a cooled pie crust.  Dot the top of the apples with the butter pieces.  Place the second pie crust evenly over the top of the apples and seal the sides of the crust together using your finger tips and squeezing the sides together.


















3.  Mix the egg yolk and cream together in a small bowl.  Brush the pie crust with the egg wash.  Cut 4 air wholes about 1 inch long into the top of the pie so the steam can escape.  Bake at 350 degrees for 40-50 minutes or until golden brown and bubbling.  Allow to cool on a wire rack for 10 minutes.

Veal Chops with Fresh Rosemary

Veal chops with fresh rosemary are a special treat to serve your family and friends.  Veal chops are welcomed at special occasions because they are uniquely tender and absorb most flavors that accompany them.  These chops I infused with fresh rosemary, garlic and salt and pepper. Since these chops are so tender don't over cook them on the grill or in the pan.

Veal Chops With Fresh Rosemary:
Pre-Heat Grill:  400 degrees and up
Makes:  4 Veal chops

4 veal chops (Costco)
2 cloves garlic, peeled and crushed
2 Tablespoons fresh rosemary, cleaned, trimmed and chopped
Kosher salt
Fresh black pepper
2 tablespoons olive oil

1.  Pre-Heat the grill so it is hot (400-500 degrees).

2.  In a small bowl place the chopped garlic, chopped rosemary and olive oil and mix together to form a paste.

3.  Salt and pepper both sides of the veal chop.  Add the chopped garlic paste all over the veal chops.

4.  Grill the veal chops for a total of 10 minutes, turning them after 5 minutes.    Veal is cooked when it reaches an internal temperature of:  120 degrees is rare, 130 degrees medium and 140 degrees well done.

Parker House Rolls

Parker house rolls are a delicious yeast roll.  My daughter Meg Anne and I made the rolls together for Sunday supper.  Try making these rolls for your next Sunday supper with your kids and see how much fun it is to punch down the dough and then roll the dough into small round balls.  Serve these parker house rolls with warm butter for your next dinner and watch the kids come running to the dinner table.  This recipe comes from Martha Stewart's book, Martha Stewart Living 2002 Annual Recipes.  The only changes I made was using King Arthur bread flour instead of all purpose flour.  Using bread flour instead of all purpose flour allows your rolls to become lighter and fluffier.

Parker House Rolls:
Pre-Heat Oven:  350 degrees
Makes:  2 dozen rolls

1 package (2 1/2 teaspoons) active dry yeast
1/4 cup warm water (100-110 degrees)
3 tablespoons plus a pinch of sugar
13 tablespoons unsalted butter, melted and cooled to room temperature, divided
1 cup milk, room temperature
1 tablespoon kosher salt
3 large eggs, lightly beaten
4 1/2 to 5 cups King Arthur bread flour

1.  In a small bowl, place the yeast, pinch of sugar, and warm water (100-110 degrees).  Mix together and allow to rest for 5 minutes.  The yeast mixture should grow and become foamy (if your yeast mixture does not grow throw it out and start over).

2.  In a mixer with a dough hook attachment, add 7 tablespoons melted butter, salt, sugar, milk, eggs, yeast mixture and 4 cups of flour and mix together.  Slowly add that last 1/2 -1 cup of flour to the mixture  and allow the dough to mix for 6 minutes (if the dough is too wet and sticks to the sides of the mixer add more flour one tablespoon at a time.  If the dough is to dry add 1 tablespoon of water at a time until the dough comes together and forms a nice ball). Place the dough into a greased buttered bowl and cover it with plastic wrap . Allow the dough to rise in a warm draft free place for 2 1/2 hours or until it has doubled in size.

3. Punch the dough down, then divide the dough into 24 small round balls on a floured surface.  Place the rolls into a buttered greased pan and allow to rise again for 30 minutes or until doubled in size. Cover the pans with buttered plastic wrap.

4.  Remove the plastic wrap from the rolls and bake the rolls at 350 degrees for 20- 30 minutes or until golden brown on top. Remove the rolls from the oven and allow to rest on a wire rack for 5 minutes.  Serve rolls hot with butter.

Sweet Potatoes With Fresh Rosemary

Sweet potatoes with fresh rosemary is a colorful and nutritious side dish packed with vitamin A. The fresh rosemary and kosher salt bring out a wonderful aroma that will get your kids taste buds going.  Once you get started eating these sweet treasures you will not be able to put down your fork.

Sweet Potatoes With Fresh Rosemary:
Serves:  6

3 large sweet potatoes, peeled and cubed
2 teaspoons fresh rosemary, trimmed and chopped
Kosher salt
1/8 cup Canola oil

1.  Peel and cube the sweet potatoes.  Place the sweet potatoes in a pot of salted water and bring to a boil.  Turn the heat down and allow the potatoes to simmer in the hot water for 6 minutes or until fork tender but still are firm in the middle. (Hint:  don't over cook the potatoes or they will fall apart when you pan saute them).  Drain all the water off the potatoes.

Preparing Fresh Rosemary

Cooking The Sweet Potatoes In The Iron Skillet

2.  In a hot iron skilled add 1/8 cup canola oil.  Allow the oil to heat up then add the drained potatoes to the hot oil.  Brown the sweet potatoes on all sides turning after 3 minutes then turning them again after another 3 minutes.
3.  Drain the potatoes on a paper towel then sprinkle with the fresh rosemary and kosher salt.  Serve hot or warm.

Sweet Potatoes With Fresh Rosemary

Pickling Cucumbers With Cherry Tomatoes And Fresh Herbs

Cucumber salad with fresh tomatoes and herbs is the perfect side dish or salad during the summer months.  This recipe can be made up ahead of time or made at the last minute.  Using the pickling cucumbers makes this salad crisper then a normal cucumber salad because you can leave on that nice green skin.  If you can't find these types of cucumbers at your local store you can substitute regular cucumbers.  Regular cucumbers have a wax on them so make sure you peel the regular cucumbers.

Pickling Cucumbers With Cherry Tomatoes And Fresh Herbs:
Serves:  6

4 pickling cucumbers or 2 regular size cucumbers (peeled), cut length ways and sliced
15 cherry tomatoes, cut in halve
2 tablespoons fresh chives, chopped
1 tablespoon fresh dill, chopped fine
2 tablespoons extra virgin olive oil
Kosher salt
fresh ground pepper

In a bowl, mix the sliced cucumbers, cherry tomatoes, chives, dill, salt, pepper and olive oil together. Serve immediately or store in the refrigerator.

Pickling Cucumbers With Cherry Tomatoes And Fresh Herbs

Buffalo Meatballs

Buffalo meatballs are tasty and delicious.  I was looking in a cooking magazine this month and found a recipe for traditional meatballs.  I had some ground buffalo meat in the refrigerator and decided to take a chance and made up this new recipe.  I made the meatballs for dinner with spaghetti but my twins immediately took the small meatballs and ran to the counter and placed them in a hot dog bun.  They said they were mini-hamburgers and my husband said "no you just made a meatball sub."  Try these buffalo meatballs tonight and see how you like them?

Buffalo Meatballs:
Makes:  20 meatballs

2 pieces of wheat sandwich bread, crust removed and cut into small pieces
1/8 cup milk
1 egg
2 teaspoons dried basil or 1 teaspoon fresh chopped basil
2 garlic cloves, peeled and pressed
1# ground sausage
1/2# ground buffalo meat
1/2 teaspoon salt
fresh pepper
1 1/2 cups Italian bread crumbs

1.  In a large bowl, place the milk and cut up pieces of bread. Allow the bread to soak up the milk.  Add the egg, basil, garlic, sausage meat, buffalo meat, salt and pepper to the bread mixture and mix together.  Place the bread crumbs in a small bowl.  Use your hands to make small quarter size meatballs, roll the meatball in the bread crumbs.  Repeat until all the meatballs have been made.

Rolling The Meatballs In The Bread Crumbs

2.  Working in batches, add the meatballs to a hot greased skilled.  Don't over crowd the pan or the meatballs will not brown evenly.  Brown the meatballs for 4 minutes on one side then turn to brown on the other side.  Serve buffalo meatballs with hot tomato sauce over spaghetti or a meatball sub.

Southern Buttermilk Biscuits

Southern buttermilk biscuits are heavenly to eat for dinner or breakfast.  The southern trick to making really great biscuits is good soft wheat, cold lard and a very hot oven.  I have made this recipe several times this month and I have been pleasantly pleased with these mouth watering biscuits.  Spread some homemade strawberry jam on these biscuits or make a bacon, egg and cheese biscuit.  My twin 8 year old boys love these southern biscuits for dinner with lots of honey dripping from them.  This recipe comes from The Gift Of Southern Cooking by Scott Peacock.  The only change I made was regular baking soda instead of using Scott's homemade baking soda.  I also found making this recipe that you needed to increase the amount of buttermilk then the book called for.  Poor the buttermilk slowly into the recipe that way you can adjust the amount you need.

Southern Buttermilk Biscuits:
Pre-heat oven:  500 degrees
Makes:  15-20 2 1/2 inch biscuits

5 cups sifted White Lily flour or bread flour
1 tablespoon baking soda
1 tablespoon kosher salt
1/2 cup  (1/2 pound) packed lard, chilled
2 1/2 cups buttermilk
3 tablespoons unsalted butter, melted

1.  In a large bowl, mix the flour, baking powder and salt together.  Add the cold lard in small pieces into the flour mixture. (Hint: cut the lard into small pieces and place on a plate.  Cool in the freezer for 5 minutes or until cold.)   Using a pastry knife or your fingers blend the lard with the flour until it resembles small pieces.  Pour in the buttermilk slowly until the dough just comes together, don't over mix.  Adjust the amount of buttermilk you will need (if the dough is dry and will not come together add more buttermilk 1 tablespoon at a time.  If the dough is to wet and will not come together add a little more flour 1 tablespoon at a time).

Cutting The Lard Into the Flour Mixture With A Pastry Knife

2.  Flour a work surface, then place the dough on the floured surface and knead the dough 8 times.  Flatten the dough with your hands or rolling pin until it reaches 1/2" thickness.  Using a biscuit cutter cut the biscuits out but don't twist the cutter.  Place the biscuits on a parchment lined cookie sheet.  Bake in a 500 degree oven for 10-12 minutes or until golden brown.  Remove the biscuits from the oven and brush with melted butter.

Bringing The Biscuit Dough Together To Form A Ball

Southern Buttermilk Biscuits

Summer Peach Crostata

This summer time peach crostata is a fast and easy dessert to throw together when those unexpected guests show up for a last minute dinner.    Crostatas are rustic free form tarts filled with summer fruit.  The dough is buttery and delicious.  Remember to use fresh seasonal fruit and chill the dough thoroughly.  This recipe comes from Frank Stitt's book, Southern Table. The only thing I changed was exchanging the all purpose flour for the King Arthur's Whole Wheat White Flour.  This not only make this dessert healthier for you I think it gives the crust a nuttier flavor.

Summer Peach Crostata:
Pre-Heat Oven:  450 degrees
Serves:  6

Crust:
2 cup King Arthur's Whole Wheat White Flour
1/4 cup sugar or organic cane sugar
1 teaspoon Kosher salt
1 1/4 sticks cold butter, cut into 1/2 inch cubes
1/4 cup ice water

In a bowl, combine the flour, salt, and sugar and mix together.  Cut the cold butter into small pieces. Using a pastry knife cut the butter into the flour mixture until it looks like small pea size pieces.  Add the cold water and mix the dough until it comes together(I ended up needing about an additional 1/4 cup cold water to make this dough come together).  Place the dough ball in plastic wrap and allow to cool in the refrigerator for 1 hour.

Cutting The Flour And Butter With The Pastry Knife

Filling:
1/4 cup King Arthur's Whole Wheat White Flour
1/4 cup sugar or organic cane sugar
4 tablespoons cold butter
2 pounds ripe peaches, pitted, peeled and sliced into 3/4" thick wedges
1 large egg yolk, beaten with 1 teaspoon cream for egg wash
1 tablespoon coarse sugar for topping

1.  In a large bowl, mix the flour and sugar together.  Then add the cold butter pieces to the flour mixture.  Using a pastry knife cut the butter into the flour until you have small pea like pieces.  Add the peach wedges and mix together.

Summer Peaches

Mixing The Summer Peaches With Flour And Butter Mixture

2.  Cut the cold dough in half (save the other half for another crostata).  Roll out 1 dough ball with a rolling pin between two pieces of parchment paper until it reaches 13" across.  Peel off one piece of the parchment paper throw it away.  Place the remaining parchment paper down on a cookie sheet with the dough facing up.
3.  Place the peaches in the middle of the dough.  Making 4 pleats in the dough bring the dough up and over and sealing the dough so no peaches or juice can run out.

Pleating The Crust And Brushing The Dough With Egg Wash

4. Brush the dough with the egg wash and then sprinkle with sugar
5.  Bake at 450 degrees for 25 minutes or until browned all over. Allow the crostata to cool on a wire rack. Serve warm or at room temperature.

Summer Peach Crostata