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Last night I decided to make breadsticks and pasta for dinner.  I doubled my normal breadstick recipe and made the second tray into dessert breadsticks covered in cinnamon, sugar, and glaze.  MAN, were they good! 

I’ve said for years that one of my goals in life (at least with cooking) is to make something so good that my husband stops in his tracks and says something equivalent to “Wow, this is GOOD.  Please make it again!”  He had a major operation when he was 12 and ever since he hasn’t had much of an appetite.  Food doesn’t taste that good to him or sound that appetizing most of the time.

So, last night he said “I guess I’d better try one of these” (amid much protesting from the kids of “no FAIR, Daddy!  You didn’t eat your dinner yet!  Those are supposed to be DESSERT!”).  We all watched as he took a bite of warm breadstick, chewed, swallowed.  His eyes widened a bit.  Then he said, “Someone deserves smooches!”  (Translation of John-speak: “YUM!”)

I guess that is pretty close to my goal for him.  For now, anyway. 🙂

This recipe came from my sister, Kaatia Larsen.  I’m not sure where she got it but I’ve used it for years.  I will put the recipe below and then my notes and comments.  Sorry I don’t have a picture! 

Breadsticks

Yield: one cookie sheet full of breadsticks

1.5 cups hot water (hot enough to make yeast work)

1 Tb. honey

1 Tb. yeast

1 tsp. salt

3-4 cups flour

1/2 stick soft butter

garlic powder

salt/pepper

3/4-1 cup parmesan cheese

Add yeast to water; pour honey on top of yeast.  Let yeast work 5-10 minutes till top of water is covered.  Add 1 cup flour.  Pour salt on flour.  Mix.  Add flour 1/4 cup as a time as needed and knead till dough is almost not sticky. 

Grease cookie sheet.  Roll out dough evenly on sheet.  Spread butter across dough. 

With a pizza cutter or sharp knife, cut down the middle of the dough lenghwise and then into 1-inch strips across the tray horizontally.  Sprinkle salt/pepper sparingly, then cover in garlic powder and parmesan cheese. 

Put in oven and turn oven to 350 degrees F.  Cook 25-30 minutes until done (golden-brown on top and middle is done).

 

Now, I know it says to turn the oven on when you put them in, but last night I used rapid-rising yeast and let the dessert breadsticks rise for a few minutes before baking.  The oven was also on from cooking the regular breadsticks.  They were equally good and maybe even a little better.  So use your judgment or what you have time for!  They’ll work either way.

Variation for Dessert Breadsticks:

Follow the recipe to the point of spreading the butter on.  Once the dough is covered in butter, sprinkle all over with sugar and cinnamon.  Bake as directed.  While the breadsticks are still warm, you can mix up a glaze if you want of 2 or 3 tablespoons of soft butter, 3/4 cup or so of powdered sugar, a splash of milk, and a bit of vanilla.  Mix till smooth and somewhat runny.  Taste and adjust if needed.  Pour over warm breadsticks. 

Enjoy!

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A few posts ago I talked about food blogs and included a picture of a recipe I wanted to try—Bluefly breakfast bread.  This morning I made it before church and we ate some when we got home.  It’s delicious!!!  Huge thanks to Cooking 4 Carnivores for the great recipe.

bluefly bread

Changes I made: I doubled the recipe, put it in a 13×9 pan and cooked at 350 degrees for about 40-45 minutes.  If you do this, I suggest checking after the half-hour point every five minutes for doneness with a toothpick.  I also (accidentally) forgot to double the amount of lemon.  I kind of like it this way, though—there’s a hint of lemon flavor but it’s not overpowering. 

The next time I make this I’m going to put in just a little more salt.  The recipe calls for a “pinch” but I think maybe 1/2 tsp. for the doubled batch would be fine.  Maybe even a tiny bit more.

This is a good, easy, quick recipe, though, and the end result is really delicious: high, light, fluffy, and tasting like those jumbo blueberry muffins at Costco, except better because it’s got streusel topping and a hint of lemon.

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