Oh my goodness – found this recipe – modified it a bit – and, VOILA! New one for my family recipe book. What an absolutely awesome use of all that frozen winter squash in my freezer. Pumpkins, Jarradahls, Acorn squash, butternut, and probably Queensland Blues.
WINTER SQUASH ROLLS
Makes 12-24 rolls
1 ½ cups cooked, smashed, cooled winter squash 1 cup scalded milk 2 scant tablespoons active dry yeast ½ cup warm water 6 cups Sunrise Mills flour ½ cup sugar 2 teaspoons salt ½ cup butter
In a large bowl, dissolve yeast in warm water. After bloom (about 10 minutes), add 5 cups of flour (I use a combo of whole wheat, bread, and white), sugar, butter, squash, and milk. Stir with dough hook as you are slowly adding each item. Add the remaining cup of flour as needed for nonsticky dough.
Lightly oil the bowl and turn dough to coat with oil, cover bowl with a damp towel. Rise 1 hour (maybe a bit more) in a warm spot.
Divide the dough into 12 or 24 pieces (I go with 24 because we simply don’t need a huge roll). Form the pieces into rounds, then place on a lightly greased 12 x 15 baking. (I used a stone). Cover with a damp cloth and let rise until double. 45 minutes or so.
Bake at 400° F (200°) for 12 minutes or until golden brown.
Butter a small baking sheet. Spread pecans in a single layer. Heat butter and brown sugar to boiling in a heavy saucepan, stirring constantly for 7 minutes (note – you MUST stir quickly and constantly or it will easily burn and don’t shorten the amount of boiling time). Immediately spread mixture over pecans on baking sheet. It cools quickly, so get is spread – you might have time to help it cover, but use the back of spoon – it’s too hot to handle. Sprinkle chocolate chips over hot mixture and quickly cover with a plate or tin foil. Let melt, then using that spoon, spread melted chips in an even layer. Refrigerate until firm. Break toffee into pieces.
Tip – clean up your pot as soon as possible or the toffee really sticks.
Experience the Holidays: Traditional English Toffee! So often we have those cherished childhood memories of homemade candy and cookies that accompanied holiday celebrations. They stick with us for life. I can remember being in eighth grade and determined to replicate a batch of my mother’s English Toffee. I waited for her to go into town and then pulled out her secret recipe. You know, the ones scratched on a 3.5”x5” card. More often than not, they showed a list of ingredients with instructions that simply said, “Bake at 350° for 30 minutes”. Let’s face it, that’s pretty vague compared to what we explain nowadays. As you can imagine, I melted the butter along with the brown sugar and stirred. And stirred. And stirred. So how come it wasn’t turning into this crisp crunchy texture of rich golden butter that fueled my addiction? What could I possibly be doing wrong? There…
Here’s my throw together recipe – adjust yours to taste and preference.
3 cups spiralized or sliced zucchini
1/4 cup thinly sliced onion
1/4 cup flour
1/4 cup shredded mozzarella
1/4 cup shredded sharp cheddar
1/4 cup shredded Parmesan
butter or olive oil
On low to medium heat saute onions and zucchini in butter or olive oil until desired softness, sprinkle in flour and stir to thicken, then add eggs and stir to mix. Add salt and mozzarella and cheddar. Stir until blended, then top with Parmesan – turn off heat and cover. Once the Parmesan is slightly melted, serve it up.
Now, to jazz this up by adding protein and calories, i would cook up some sliced beef sausage or home made beef sausage, then in the same pan, continue with this recipe.
Sausage can be expensive to buy, but it’s easy to make at home with a bit of effort and time. However, you may find that if you have lean sausage, it will be more difficult to break into small pieces. I usually cook it, then chop it in a food mill if i want small pieces like i use as pizza toppings.
1 lb ground beef or lamb
2 teaspoons salt
2 teaspoons ground or leaf sage
1 teaspoon ground black pepper
Thaw out the ground beef or lamb, then thoroughly mix in the spices. It is best to allow this to meld at least 24 hours. Typically, i make a couple pounds at a time, then freeze it back up in 1/2 lb packages. Then just thaw out as much as needed.
With mostly freshly picked home grown vegetables, I assembled Israeli Salad sans the peppers (my plants were started too late), then spruced it up a bit with sliced hard cooked eggs from my dear Welsummer ladies. Had some mushrooms that needed using, so sliced a couple of those as well to add.
Have at last found a milk producer from whom i can get real milk again. However, they don’t do butter, so skim off the cream from the jugs i purchase and shake it for butter. Shaking separates the butter from the buttermilk. Perfect for buttermilk biscuits.
2 cups Sunrise Mills Flour (or other all purpose)
1 tablespoon baking powder
¾ tsp salt
½ tsp baking soda
5 tablespoons chilled butter
1 cup buttermilk
Preheat oven to 425˚F. In a large bowl, sift together flour, baking powder, salt, and baking soda. Using a pastry blender or I just use my fingers, cut the butter into the flour mixture until coarse crumbs form.
Add the buttermilk, tossing with a fork until a dough forms.
Turn dough out onto a lightly floured surface. Gather into a disk. Knead lightly a few times just until smooth.
Pat the dough to ¾ inch thick. Using a biscuit cutter or a glass dipped in flour, cut out biscuits. Place the biscuits 2 inches apart on a pan or cast iron skillet. Gather dough trimmings and pat to ¾ inch and cut out more biscuits.
Bake the biscuits until golden 12-15 minutes. Serve hot.
NOTE: to produce flaky biscuits, take care not to over handle the dough.