Sweet Potato Crescent Rolls

Source: Simply in Season
Date tried: June 24, 2017
Yield: 2 dozen rolls
Time needed: 2 hours including rising time

Mmmm-mmmm! Flavored with sweet potato and seasoned with cinnamon, nutmeg, ginger and allspice, these rolls are a real treat.

Sweet Potato Crescent Rolls

Sweet Potato Crescent Rolls
1 1/2 cups/375 ml whole wheat flour
1/4 cup/60 ml sugar
1 Tbsp. active dry yeast
1 tsp. salt
1 tsp. ground cinnamon
1/2 tsp. ground nutmeg
1/4 tsp. ground ginger
1/4 tsp. ground allspice

1 cup/250 ml sweet potato, cooked and mashed
1 cup/250 ml milk
1/4 cup/60 ml butter
1 large egg, beaten

2-2 1/2 cups/500-625 ml bread flour
2Tbsp. butter, melted

Combine flour, sugar, yeast, salt and spices in a large bowl. Set aside.

Combine cooked sweet potato, milk and butter in a large saucepan.
Cook over medium heat until butter is melted and mixture is warm.
(Do not overheat. The mixture should be warm enough to activate the yeast but not so hot as to kill it.)
Add to the flour mixture.
Beat until mixture is all moistened. (1-2 minutes with an electric mixer.)
Add the egg and beat in. (about 3 minutes with electric miser.)

Stir additional flour in by hand, a little at a time, until the dough is easy to handle.
Turn it out onto a floured surface and knead until smooth and elastic (7-9 minutes)
Place in a greased bowl, turning to grease both sides.
Cover with a damp cloth and let rise until doubled in bulk.

Punch down dough and divide in half.
Rollout each half of the dough into a 12”/30 cm. circle.
Brush each circle with the melted butter.

Cut each circle into 12 wedges. Roll up each wedge tightly beginning at wide end.
Place rolls, point side down on a greased baking sheet.
Cover and let rise until doubled.

Preheat oven to 375oF/109oC.
Bake rolls until golden brown. (10-12 minutes).

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Baking Mix Cornbread

Source: More-with-Less Cookbook
Date tried: June 2, 2013
Yield: 8 servings
Time needed: 30 minutes

The base for this quick and easy cornbread is a recipe called  Master Baking Mix, but  feel free to use any baking mix, homemade or commercial. 

Today I used all the options: bran and hot chili pepper added to the mix, chopped pepper added to the liquid ingredients and a topping of shredded cheese and ground, roasted sesame seeds.

You might prefer to use a plainer version as a base for gravy, creamed chicken or mushroom sauce. Or use the cornbread in place of regular sliced bread or for cornbread stuffing.

Baking Mix Cornbread

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Creamed Asparagus or Spinach (with Popovers)

Source: Simply in Season
Date tried: January 4, 2017
Yield: Serves 2 as a main dish or 3-4 as a side dish
Time needed: 30-40 minutes for popover version. 20 minutes for omelet version

This is actually three recipes in one. First you make the creamed vegetable (asparagus or spinach) which you can serve as a side dish on its own, or on toast. Or you can try the omelet or popover versions below.

The quantities given for the cream sauce make a thin sauce. My preference is for a medium sauce. That would call for either 1/2 the milk or double the butter and flour.

Creamed Asparagus or Spinach
1 lb./500 g asparagus(cut in 3/4”/2 cm. pieces) or 3 cups/750 ml fresh spinach
1 Tbsp. butter
1 Tbsp flour
1 cup milk.

Cook the vegetable of your choice until tender. Drain and set aside.

Melt butter in frypan over medium heat.
Stir in flour until smooth and bubbly.
Gradually add milk, stirring constantly until smooth.
Cook over medium heat, stirring occasionally, until mixture thickens.
Stir in asparagus or spinach.
Season to taste and serve over buttered toast, in omelet or popovers.

Omelet version.(for one person)
Whisk together 2 eggs and 1 Tbsp. milk.
Place a non-stick frypan over medium heat.
Pour in beaten eggs.
As eggs set, lift edges to let uncooked portion flow underneath.
When eggs are set, cover one-half with creamed vegetable.
Fold and serve.

Popover version (6 popovers)
1/2 cup/125 ml whole wheat flour
1/2 cup/125 ml milk
2 eggs
1/2 tsp. sugar
1/4 tsp. dried thyme
1/4 tsp. salt.

Combine all ingredients and beat with an electric mixer or blender until smooth.
Set aside for 15 minutes.
Preheat oven to 400oF/200oC

While oven heats dab a little butter into six muffin cups.
Place in the oven to melt.
Brush melted butter over sides and bottoms of muffin cups.
Stir batter and divide among muffin cups.
Bake without opening oven door until puffed, firm and starting to brown. (about 25 minutes)
Immediately pierce with a knife to release steam.
Fill with creamed spinach or asparagus and serve.

Yorkshire Pudding

Source: Whole Foods for the Whole Family
Date tried: May 1, 2015
Yield: 1 8” x 8” pan or a dozen muffin tin size (6 servings)
Time needed: 2 hours chilling time + 1/2 hour in the oven

Would you believe it is the first time I ever made Yorkshire pudding myself? I can understand why they are so popular. I used the muffin tin technique for baking and they came out quite well.  Loved them!

Yorkshire Pudding with Beef Steak

Yorkshire Pudding with Beef Steak

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Croutons

Source: More-with-Less Cookbook
Date tried: March 26, 2014
Yield: as much as you have bread for
Time needed: about 10 minutes

Yes, croutons again. Croutons are not only easy and simple to make.  They are one way to make sure bread never goes to waste.  And by making your own you can create unique combinations of flavours.  Today I used garlic, seasoned salt and home-dried parsley.

Croutons

Croutons

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Date and Nut Bread

Source: Ecological Cooking
Date tried: April 25, 2012
Yield: 3 loaves
Time needed: 3 hours, but most of the time is for rising and baking, not prepping.

Most dessert breads are quick breads, but this is a yeast bread yet it does not call for any kneading. I think this is an oversight, even though the instructions say the batter will be sticky when put into the loaf pans. In any case, I did skip kneading and I was not pleased with the results. It tasted fine, but it really did not look good at all.

Date & Nut Bread

Date & Nut Bread

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