Recipe: Olive Cheese Bread
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Ingredients
- 1 loaf French Bread
- 6 ounces, weight Pimiento-stuffed Green Olives
- 6 ounces, weight Black Olives
- 2 stalks Green Onions (scallions)
- 1 stick Butter, Room Temperature
- ½ cups Mayonnaise
- ¾ pounds Monterey Jack Cheese, Grated
Preparation Instructions
Roughly chop both black olives and pimiento-stuffed green olives. Slice green onions into thin pieces.
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.
Next up was another recipe from the Pioneer Woman's cookbook. This actually bridged both week 16 and 17 because in total they took me 3 days to make. It could be done in one day, I just thought with all the steps required it would be easier to break up. For a while now I have had a fear of working with yeast. It just seemed like such a long process having to let dough rise and rolling it out etc. When I saw this recipe for cinnamon rolls though it seemed like something I could probably handle. This recipe makes 50 cinnamon rolls and I knew that we did not need that many so I halved the recipe. I also did not make maple glaze. I substituted vanilla for maple in the glaze recipe. I have to say I think they turned out pretty good! It is a long process but I would make them as a special breakfast again. We had these Easter morning. Now that I have conquered my fear of yeast I might try making homemade pizza dough!
Combine butter, mayonnaise, cheese, olives and green onions in a mixing bowl. Stir together until thoroughly combined. Spread mixture onto French bread that has been sliced lengthwise. Bake at 325ºF for 25 to 30 minutes or until cheese is melted and browning.
Mixture can also be refrigerated (up to two days) and used as a dip. Great with crackers.
Next up was another recipe from the Pioneer Woman's cookbook. This actually bridged both week 16 and 17 because in total they took me 3 days to make. It could be done in one day, I just thought with all the steps required it would be easier to break up. For a while now I have had a fear of working with yeast. It just seemed like such a long process having to let dough rise and rolling it out etc. When I saw this recipe for cinnamon rolls though it seemed like something I could probably handle. This recipe makes 50 cinnamon rolls and I knew that we did not need that many so I halved the recipe. I also did not make maple glaze. I substituted vanilla for maple in the glaze recipe. I have to say I think they turned out pretty good! It is a long process but I would make them as a special breakfast again. We had these Easter morning. Now that I have conquered my fear of yeast I might try making homemade pizza dough!
Recipe: Pioneer Woman’s Cinnamon Rolls
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Ingredients
- 1 quart Whole Milk
- 1 cup Vegetable Oil
- 1 cup Sugar
- 2 packages Active Dry Yeast, 0.25 Ounce Packets
- 8 cups (Plus 1 Cup Extra, Separated) All-purpose Flour
- 1 teaspoon (heaping) Baking Powder
- 1 teaspoon (scant) Baking Soda
- 1 Tablespoon (heaping) Salt
- Plenty Of Melted Butter
- 2 cups Sugar
- Generous Sprinkling Of Cinnamon
- _____
- MAPLE FROSTING:
- 1 bag Powdered Sugar
- 2 teaspoons Maple Flavoring
- ½ cups Milk
- ¼ cups Melted Butter
- ¼ cups Brewed Coffee
- ⅛ teaspoons Salt
Preparation Instructions
Mix the milk, vegetable oil and sugar in a pan. Scald the mixture (heat until just before the boiling point). Turn off heat and leave to cool 45 minutes to 1 hour. When the mixture is lukewarm to warm, but NOT hot, sprinkle in both packages of Active Dry Yeast. Let this sit for a minute. Then add 8 cups of all-purpose flour. Stir mixture together. Cover and let rise for at least an hour.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.
Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees
Finally week 18. I made chicken with caper sauce. I love capers and recently bought some when they were on sale. I had planned on making chicken picatta but saw this recipe which seemed so easy.
Pound out chicken breasts
brush with dijon mustard
dip in bread crumbs
Pan fry the chicken in olive oil until done. Remove chicken to a plate. Add juice of 1 lemon to the pan and about 1T capers. Heat and pour over the chicken.
This really didn't make much sauce, but it was a nice light meal.
After rising for at least an hour, add 1 more cup of flour, the baking powder, baking soda and salt. Stir mixture together. (At this point, you could cover the dough and put it in the fridge until you need it – overnight or even a day or two, if necessary. Just keep your eye on it and if it starts to overflow out of the pan, just punch it down).
When ready to prepare rolls: Sprinkle rolling surface generously with flour. Take half the dough and form a rough rectangle. Then roll the dough thin, maintaining a general rectangular shape. Drizzle 1/2 to 1 cup melted butter over the dough. Now sprinkle 1 cup of sugar over the butter followed by a generous sprinkling of cinnamon.
Now, starting at the opposite end, begin rolling the dough in a neat line toward you. Keep the roll relatively tight as you go. Next, pinch the seam of the roll to seal it.
Spread 1 tablespoon of melted butter in a seven inch round foil cake or pie pan. Then begin cutting the rolls approximately ¾ to 1 inch thick and laying them in the buttered pans.
Repeat this process with the other half of the dough. Let the rolls rise for 20 to 30 minutes, then bake at 400 degrees (see note below) until light golden brown, about 15 to 18 minutes.
For the frosting, mix together all ingredients listed and stir well until smooth. It should be thick but pourable. Taste and adjust as needed. Generously drizzle over the warm rolls. Go crazy and don’t skimp on the frosting.
Note: My rolls don’t work for me at 400 degrees anymore. I now bake them at 375 degrees
Finally week 18. I made chicken with caper sauce. I love capers and recently bought some when they were on sale. I had planned on making chicken picatta but saw this recipe which seemed so easy.
Pound out chicken breasts
brush with dijon mustard
dip in bread crumbs
Pan fry the chicken in olive oil until done. Remove chicken to a plate. Add juice of 1 lemon to the pan and about 1T capers. Heat and pour over the chicken.
This really didn't make much sauce, but it was a nice light meal.
