Bread or Rolls in Half the Time

QUICK 60 MINUTE BREAD OR ROLLS

Read more about it at www.cooks.com/rec/view/0,1941,154168-241206,00.html Content Copyright © 2010 Cooks.com - All rights reserved. This recipe is so fast you can make it on the spur of the moment. Variation: You can make Herb Bread or Rolls with this recipe, add 2 tablespoons dill weed and 1 tablespoon dried minced onion before adding flour, or add diced sundried tomatoes, fresh grated cheese and basil for pizza rolls! Makes 1 loaf or 1 dozen rolls. 2 loaves or 2 dozen rolls in (). 2 pkg. active dry yeast (4 pkg.) 1/4 c. lukewarm water (1/2 c.) 1 tsp. sugar (2 tsp.) 1 1/4 c. lukewarm water (2 1/2 c.) 1 egg (2) 1/2 c. non-fat dry milk (1 c.) 2 tbsp. butter (4 tbsp.) 3 tbsp. sugar (6 tbsp.) 1 tsp. salt (2 tsp.) 4-5 c. flour (8-10 c.) Use white or 1/2 whole wheat and 1/2 white flour. Dissolve yeast in 1/4 cup very warm water with 1 teaspoon sugar. Allow to stand 10 minutes. Lightly beat egg. Add water, nonfat dry milk, butter, sugar and salt; mix together. Add yeast mixture. Stir in flour, 1 cup at a time until dough begins to leave side of bowl. Place dough in a greased bowl. Cover. Set aside 15 minutes. For Bread: Punch down after rest shape into loaf place in greased bread pan. Allow to rise until double. Bake at 350 degrees for 40 minutes. For Rolls: Shape into 12 round balls. Place in thoroughly greased muffin cups or place shape rolls in greased 9 inch pie plate or 9 inch square pan. Cover, allow to rise until double in warm draft free location. Bake at 350 degrees for 15 minutes for muffin cup rolls 25-30 minutes for pan or pie plate rolls until golden brown.

Snickerdoodles

Snickerdoodles:

2 3/4 cups (360 grams) all purpose flour
1/2 teaspoon salt
2 teaspoons baking powder
1 cup (227 grams) unsalted butter, room temperature
1 1/2 cups (300 grams) granulated white sugar
2 large eggs
1 teaspoon pure vanilla extract

Coating:
1/3 cup (66 grams) granulated white sugar
2 teaspoons ground cinnamon

Directions:
In a large bowl whisk together the flour, salt, and baking powder.

In the bowl of your electric mixer (or with a hand mixer), beat the butter and sugar until smooth (about 2 to 3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl. Beat in the vanilla extract. Add the flour mixture and beat until you have a smooth dough. If the dough is soft, cover and refrigerate until firm enough to roll into balls (one to two hours).

Preheat oven to 400 degrees F (190 degrees C) and place rack in the center of the oven. Line two baking sheets with parchment paper.

Shape the dough into 1 inch (2.5 cm) round balls.

Coating: In a large shallow bowl mix together the sugar and cinnamon.

Roll the balls of dough in the cinnamon sugar and place on the prepared pan, spacing about 2 inches (5 cm) apart. Then, using the bottom of a glass, gently flatten each cookie to about 1/2 inch (1.5 cm) thick.

Bake the cookies for about 8 - 10 minutes, or until they are light golden brown around the edges. Remove from oven and place on a wire rack to cool.

Can store in an airtight container, at room temperature, for about 10 - 14 days.

Makes about 6 dozen cookies.

Nanaimo Bars

Nanaimo Bar Recipe

Bottom Layer
½ cup unsalted butter (European style cultured)
¼ cup sugar
5 tbsp. cocoa
1 egg beaten
1 ¼ cups graham wafer crumbs
½ c. finely chopped almonds
1 cup coconut

Melt first 3 ingredients in top of double boiler. Add egg and stir to cook and thicken. Remove from heat. Stir in crumbs, coconut, and nuts. Press firmly into an ungreased 8" x 8" pan.

Second Layer
½ cup unsalted butter
2 Tbsp. and 2 Tsp. cream
2 Tbsp. vanilla custard powder
2 cups icing sugar

Cream butter, cream, custard powder, and icing sugar together well. Beat until light. Spread over bottom layer.

Third Layer
4 squares semi-sweet chocolate (1 oz. each)
2 Tbsp. unsalted butter

Melt chocolate and butter overlow heat. Cool. Once cool, but still liquid, pour over second layer and chill in refrigerator.

Toblerone Fudge!!!

Toblerone fudge.

½ cup sugar

½ cup butter

¾ cup evaporated milk

1 bar (400 g) Toblerone Swiss Milk Chocolate, broken into pieces

Line 8-inch square pan with parchment paper, with ends of paper extending over sides of pan; set aside. Place sugar, butter and evaporated milk in large heavy saucepan.

Bring to full rolling boil on medium heat, stirring constantly. Boil 5 minutes, stirring constantly. Remove from heat.

Add chocolate; stir until completely melted. Pour into prepared pan. Refrigerate 3 hours or until firm. Remove fudge from pan, using wax paper handles. Cut into 25 squares. Store in tightly covered container in the refrigerator.

Spritz Cookies with a Twist!

Orange Cinnamon Snowflakes for a Cookie Press

Ingredients

• 2 1/4 cups all-purpose flour
• 1/4 teaspoon salt
• 1/4 teaspoon ground cinnamon
• 1 cup butter
• 1 (3 ounce) package cream cheese, softened
• 1 cup white sugar
• 1 egg yolk
• 1 teaspoon vanilla extract
• 1 teaspoon orange zest

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Sift together the flour, salt, and cinnamon; set aside.
2. In a medium bowl, cream together butter and cream cheese. Add sugar and egg yolk; beat until light and fluffy. Stir in the vanilla and orange zest. Gradually blend in the dry ingredients. Fill a cookie press or pastry bag with dough, and form cookies on an ungreased cookie sheet.
3. Bake for 12 to 15 minutes in the preheated oven, or until the cookies are golden brown on the peaks and on the bottoms. Remove from cookie sheets at once to cool on wire racks.

These freeze well!