Coffee Rolls Made With Pizza Dough

C O F F E E   R O L L S 

Coffee Rolls

Coffee Rolls

Coffee Rolls

Coffee Rolls

Coffee Rolls

Pizza  Dough Recipe 

Ingredients

1 package dry yeast

4 cups flour

Olive oil

2 teaspoons salt

2 cups Tomato Sauce 

2 cups grated Cheddar cheese

2 teaspoons oregano, crumbled

Method

1.                  Dissolve the yeast in ⅓ cup warm water.

2.                  Add the flour.

3.                  2 tablespoons oil.

4.                  1 cup warm water, and the salt.

5.                  Mix together.

6.                  Knead for 10 minutes.

7.                  Place in an oiled bowl to rise, covered with plastic wrap.

8.                  When the dough has doubled in bulk, about 2 hours, punch it down and divide in two.

9.                  Let rest 5 minutes.

10.              Preheat oven to 400°.

11.              Roll the dough with a rolling pin or stretch it over your fists until you have two 12 inch circles.

12.              Place on pizza pans or cookie sheets and prick all over.  On each circle, spoon 1 cup tomato sauce; sprinkle  with 1 cup mozzarella and 1 teaspoon oregano.  Drizzle with about 1 tablespoon olive oil. 

13.           Let rest another 10 minutes and then bake for 25 minutes,  until lightly brown.

14.           Cut into wedges and serve hot. 

Filling And Icing For Coffee Rolls

Filling

¼ cup melted butter

¼ cup brown sugar

⅓ cup chopped nuts (optional)

⅓ cup raisins (optional)

½ teaspoon cinnamon

¼ teaspoon nutmeg

Icing

¼ cup icing sugar

1 tablespoon milk

¼ teaspoon almond extract

1.              Roll out dough 9” x 16” rectangle.

2.              Brush with melted butter.

3.              Sprinkle with filling mixture.

4.              Roll up like jelly roll at longer side.

5.              Seal edges firmly.

6.              Damp and seal these ends carefully.

7.              Cut or slice about ½ inch to 1 inch and place in baking dish or pan.

8.              Cover and let rise.  Bake in a 375° oven for 25 minutes.

9.              Cover with icing sugar.

Coffee Rolls were prepared and baked by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

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Spritz Cookies

SPRITZ COOKIES 

Spritz Cookies

Spritz Cookies

Spritz Cookies

Spritz Cookies

Spritz Cookies

Spritz Cookies

Ingredients

¼ cup + 2 tablespoons shortening (Crisco Butter Flavor)

¼ cup sugar

1 egg

½ tablespoon milk

¼ teaspoon vanilla extract

⅛ teaspoon almond extract

1 cup flour

¼ teaspoon baking powder

Optional:  Sprinkles

Method

1.              Preheat oven to 350°.

2.              Thoroughly cream shortening and sugar.

3.              Add egg, milk, vanilla, and almond extract; beat well.

4.              Stir together flour and baking powder; gradually add to creamed mixture, mixing to make a smooth dough.  Do not chill.

5.              Shape Wilton triangle parchment paper into cone shape and insert tip Wilton 1E.  Place dough into cone and pipe onto slightly greased cookie sheet 2 inches apart.

6.              Bake at 400° 6 to 8 minutes; remove cookies from sheet; cool on rack.

7.              Makes about 3 – 4 dozen cookies.

Spritz Cookies was prepared and baked by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Other blog postings with similar recipe of Spritz Cookies.

Spritz Cookies With Cherries

Spritz Cookies

Spritz Cookies Recipe

Spritzgebäck

From Wikipedia, the free encyclopedia

Spritzgebäck is a type of German and Alsatian-Mosellan Christmas biscuit or Christmas cookie made of flour, butter, sugar and eggs. When made correctly, the cookies are crisp, fragile, somewhat dry, and buttery. The German verb spritzen means to squirt in English. As the name implies, these cookies are made by extruding, or "squirting," the dough with a press fitted with patterned holes (a cookie press) or with a cake decorator, or pastry bag, to which a variety of nozzles may be fitted. In the United States, the name Spritzgebäck is often shortened to spritzbecoming known as the spritz cookie.^[1]

Spritzgebäck is a common pastry in Germany and served often during Christmas season, when parents commonly spend afternoons baking with their children for one or two weeks. Traditionally, parents bake Spritzgebäck using their own special recipes, which they pass down to their children.

• Recipe for Spritzgebäck in Wikibooks Cookbook

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Cheese Pizza

CHEESE PIZZA

BETTY CROCKER PIZZA CRUST MIX

Cheese Pizza

Cheese Pizza

Cheese Pizza

Cheese Pizza

Recipe for pizza crust (Betty Crocker) is on the package. (One package)

Toppings can be done in your own discretion.  However, for this particular one, I chopped one onion and sauteed it in butter.  Added slices of one tomato and seasonings such as garlic salt, pepper and a little of sugar, continue sauteing.  Added some ketchup and a little water.  Simmered for a little while longer.   Once completed simmering.  Spread the tomato sauce on pizza crust that has been prepared according to package instructions.  Add the cheddar cheese, bacon bits (bacon cooked and chopped) and pineapple bits.

Bake according to instructions on the package.

Optional:  I used my baking pan of a toaster oven size which came with the toaster oven to bake this particular pizza.

For all photos on Cheese Pizza, please click on photos to this post here at Facebook.  For all other photos, please click on “Album Meals”.

All Meals are prepared, cooked and plated by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

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Oven Fried Chicken Wings Dinner

OVEN FRIED CHICKEN WINGS DINNER

Oven Fried Chicken Wings Dinner

Oven Fried Chicken Wings Dinner

Oven Fried Chicken Wings Dinner 

Oven Fried Chicken Wings Dinner

Oven Fry Chicken

Oven Fried Chicken Wings

Ingredients


2 1/2 lb bone in chicken (6 to 8 pieces) or 2 lb boneless skinless chicken breasts) and 1 egg.

Method

Preheat oven 400 degrees.  Coat metal baking sheet with cooking spray. 1 egg to moisten.

Moisten chicken with beaten egg:  shake off excess.  Empty coating mix onto plate.

Coat chicken on all sides by pressing firmly into coating mix.  Discard any remaining coating mix.

Bake on baking sheet sprayed with cooking spray until done (165 degrees F).

Bone - In
40 min, turning
after 20 min.

--------

Boneless
20 min.  (Do not turn.)

All instructions are on the back of the package of Oven Fry Chicken.

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All Meals are prepared, cooked and plated by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

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Fish Cakes And Macaroni Dinner

FISH CAKES AND MACARONI DINNER

Fish Cakes And Macaroni Dinner

Fish Cakes And Macaroni Dinner 

Fish Cakes And Macaroni Dinner

Fish Cakes 

Ingredients

4 – 5 large size potatoes

1 package boneless cod fish

1 medium size onion (chopped)

Parsley

Seasonings

Method

In a large pot, soak cod fish and peeled potatoes in water for a couple of hours.   When cod fish and potatoes have been soaked for a couple of hours, drain water and add more water.  Place on a stove top at medium temperature and cook until potatoes are tender.   When cooked drain water and smash with a potato smasher.   In a sauce pan sauté onions in vegetable oil until tender, include chopped parsley and seasonings.  Add to smashed potatoes and combine.  Spoon a quarter cup of mixture and form into cake patties.   Once all have been formed into cake patties.  In a sauce pan add a couple tablespoons of vegetable oil and warm.  Take patties and coat with a little of flour, place in warmed frying pan.  Fry until golden brown on each side.  Serve either warm or cold.

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All Meals are prepared, cooked and plated by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

Cod

From Wikipedia, the free encyclopedia

Cod is the common name for the demersal fish genus Gadus, belonging to the family Gadidae.^[1] Cod is also used as part of the common name for a number of other fish species, and some species suggested to belong to genus Gadus are not called cod (the Alaska pollock).

The two most common species of cod are the Atlantic cod (Gadus morhua), which lives in the colder waters and deeper sea regions throughout the North Atlantic, and the Pacific cod (Gadus macrocephalus), found in both eastern and western regions of the northern Pacific. Gadus morhua was named by Linnaeus in 1758. (However, G. morhua callarias, a low-salinity, nonmigratory race restricted to parts of the Baltic, was originally described as Gadus callarias by Linnaeus.)

Cod is popular as a food with a mild flavour and a dense, flaky, white flesh. Cod livers are processed to make cod liver oil, an important source of vitamin A, vitamin D, vitamin E, and omega-3 fatty acids (EPA and DHA). Young Atlantic cod or haddock prepared in strips for cooking is called scrod. In the United Kingdom, Atlantic cod is one of the most common ingredients in fish and chips, along with haddock and plaice.

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Banana Pancakes

B A N A N A   P A N C A K E S

Banana Pancakes

Ingredients

1 cup flour

2 teaspoons baking powder

¼ cup sugar

¼ - ½ cup milk

1 banana smashed

1 egg (slightly beaten)

½ teaspoon vanilla

¼ cup melted butter

Method

Combine together the first three ingredients and then make a well look effect in the center.  Add in the well all other ingredients and fold until smooth consistency.  Optional:  depending on how thick of texture you like your pancakes you will either use the ¼ cup or ½ cup or start with the ¼ cup and gradually continue adding until you reach the consistency of your liking.

Banana Pancakes were prepared and made by ShirleyAnn Pearman

Photography by ShirleyAnn Pearman

BENEFITS

Vitamin C - 20%

Potassium - 450 mg

Vitamin B6 - 25%

• Excellent source of vitamin B6, which supports energy metabolism.
• Excellent source of vitamin C, which supports a healthy immune system.
• Good source of potassium, which helps maintain healthy blood pressure.
• Good source of fiber, which supports heart health.
• Good source of manganese, which supports energy metabolism.

Yesterday's blog posting "Fruit Times".  Please click here for posting.

Banana

From Wikipedia, the free encyclopedia

A banana is an edible fruit – botanically a berry^[1][2] – produced by several kinds of large herbaceous flowering plants in the genus Musa.^[3] In some countries, bananas used for cooking may be called "plantains", distinguishing them from dessert bananas. The fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. The fruits grow in clusters hanging from the top of the plant. Almost all modern edible seedless (parthenocarp) bananas come from two wild species – Musa acuminata and Musa balbisiana. The scientific names of most cultivated bananas are Musa acuminata, Musa balbisiana, and Musa × paradisiaca for the hybrid Musa acuminata × M. balbisiana, depending on their genomic constitution. The old scientific name Musa sapientum is no longer used.

Musa species are native to tropical Indomalaya and Australia, and are likely to have been first domesticated in Papua New Guinea.^[4][5] They are grown in 135 countries,^[6] primarily for their fruit, and to a lesser extent to make fiber, banana wine, and banana beer and as ornamental plants. The world's largest producers of bananas in 2016 were India and China, which together accounted for 28% of total production.

Worldwide, there is no sharp distinction between "bananas" and "plantains". Especially in the Americas and Europe, "banana" usually refers to soft, sweet, dessert bananas, particularly those of the Cavendish group, which are the main exports from banana-growing countries. By contrast, Musa cultivars with firmer, starchier fruit are called "plantains". In other regions, such as Southeast Asia, many more kinds of banana are grown and eaten, so the binary distinction is not useful and is not made in local languages.

The term "banana" is also used as the common name for the plants that produce the fruit.^[3] This can extend to other members of the genus Musa, such as the scarlet banana (Musa coccinea), the pink banana (Musa velutina), and the Fe'i bananas. It can also refer to members of the genus Ensete, such as the snow banana (Ensete glaucum) and the economically important false banana (Ensete ventricosum). Both genera are in the banana family, Musaceae.

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