Thursday, April 16, 2009

Honey Curry Rolls

I'm eating one of these right now and it is so amazing I had to share.

1 1/2 c. milk
1 1/3 c. vegetable oil
2 tbs. honey
1 tsp. salt
2 tsp. curry powder
2 c. whole wheat flour
2 c. bread flour
2 tsp. yeast

We mix the ingredients in our breadmaker, but you can do it by hand as well. Once the dough is mixed, let it rise for one hour, then punch it down. Divide the dough in half and let rest for 15 minutes. Divide the dough into rolls and bake in ungreased cupcake tins for 10 minutes at 400 degrees. Enjoy!

The curry gives it a little kick and a great yellow color, but the honey saves it from being too hot.
It goes great with soup as well.

Monday, April 13, 2009

Easter Turkey

I cooked my first turkey yesterday - yahoo! Here's what I did:

Reynold's turkey bag
2 tsp. flour
Half cube butter
Lemon, cut in half
Bunch fresh parsley

Put the flour in the bag and shake it around. Dab butter all over the turkey and put lemon and parsley in cavity. Put it in the oven til it's done (so technical, huh?)

And to go with it (aside from the obvious mashed yukon gold potatoes):

2 bags Mrs. Cubbison's seasoned stuffing mix
3 links sweet Italian sausage, cooked and drained
3/4 cup each diced yellow onion, celery, waterchestnuts and corn
1 cup butter
1 cup broth

Mix it all together and bake in a covered cassarole dish at 350 for 25 minutes.

2 lbs asparagus, washed & trimmed
2 tbsp butter
zest of 1 lemon
salt & pepper

Blanch asparagus and add butter and seasoning. Toss and serve.

Roasted Carrots
3 lbs carrots, peeled and cut on a diagonal into 1-inch pieces
1/2 cup olive oil
salt & pepper
fresh dill

Toss carrots in olive oil, salt and pepper. Roast on cookie sheet at 350 for 45 minutes. Add fresh dill just before serving.

Wednesday, April 1, 2009

Chocolate Pudding Pie

Simple. Fast. Good.

Pie Filling
I got this recipe here
  • 1-1/4 cups cold milk
  • 2 pkg. (4-serving size each) JELL-O Chocolate Instant Pudding
  • 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed, divided
  • 1 HONEY MAID Graham Pie Crust (6 oz.)
  • 2 Tbsp. multi-colored sprinkles
POUR milk into medium bowl. Add dry pudding mixes and half of the whipped topping. Beat with wire whisk 2 minutes. (Mixture will be thick.)
SPREAD into crust; cover with remaining whipped topping.
REFRIGERATE at least 1 hour or until ready to serve. Add sprinkles just before serving. Store leftover pie in refrigerator.

Amendment al a Annie:
* Skip the sprinkles and use crushed Symphony bar chunks
* I used the whole tub of Cool Whip (small size)--it lightened it up, then used another tub (I said GOOD, not HEALTHY, ok?) to frost the top.

Graham Cracker Crust
I got this recipe here
  • 1 1/2 cups finely ground graham cracker crumbs
  • 1/3 cup white sugar
  • 6 tablespoons butter, melted
  • 1/2 teaspoon ground cinnamon (optional)

Mix graham cracker crumbs, sugar, melted butter or margarine, and cinnamon until well blended . Press mixture into an 8 or 9 inch pie plate.
Bake at 375 degrees F (190 degrees C) for 7 minutes. Cool. If recipe calls for unbaked pie shell, just chill for about 1 hour.

Annie says: Keep the cinnamon. Yum.

I made this complete recipe in half an hour and everyone loved. It was awesome.