Mom's Roll Recipe

Last week I taught a Bread making class for RS... and to my surprise this recipe was not in the blog yet.. and since it is such an unhealthy staple, I figured I should put it in!

1/2 C Butter
1 C Milk
2 T Yeast
1/2 C Warm Water
3 Eggs
1/2 C Sugar
1 t Salt
4 C Flour (more or less flour)

In large mixing bowl, add yeast and warm water.

Scald milk in saucepan and add butter to the milk to let it melt. Add the sugar and & salt to the butter/milk mixture, and the pour into the large bowl once cooled. Stir in the eggs. Stir in the flour, one cup at at a time, and knead to a soft dough texture that does not stick to the counter. Let rise until doubled (about an hour or so). Roll out into desired shapes, let rise again till doubled (10-30 min). If baking brioche, bake 8-12 min or until golden brown at 375 degrees F.

Zucchini/Apple Bread

The last time, at the end of September I stopped at Danny & Fred's house (super late after the RS broadcast) they gave me a zucchini that was the size of my thigh... no joke.. so I used some in a green curry, and the rest has gone to bread & the freezer for future usage ;-) I have made a couple of zucchini bread recipes, but this one always wins for the best tasting one... there is  is also a very ation to do it as apple bread which I have also used and had a lot of people like... it's super simple.. thank you better homes and gardens!

Zucchini Bread

Yield: 1 loaf (16 slices)

Prep 20 minsBake 350°F 50 mins

ingredients

• 1 1/2 cups  all-purpose flour
• 1 teaspoon  ground cinnamon
• 1/2 teaspoon  baking soda
• 1/2 teaspoon  salt
• 1/4 teaspoon  baking powder
• 1/4 teaspoon  ground nutmeg
• 1 egg, beaten
• 1 cup  sugar
• 1 cup  finely shredded, unpeeled zucchini
• 1/4 cup  cooking oil
• 1/2 cup  chopped walnuts or pecans, toasted

directions

1.Preheat oven to 350 degrees F. Grease the bottom and 1/2 inch up sides of an 8x4x2-inch loaf pan; set aside. In a medium bowl combine the flour, cinnamon, baking soda, salt, baking powder, and nutmeg. Make a well in center of flour mixture; set aside.

2.In another medium bowl combine egg, sugar, shredded zucchini, and oil. Add zucchini mixture all at once to flour mixture. Stir just until moistened (batter should be lumpy). Fold in nuts. Spoon batter into prepared pan.

3.Bake for 50 to 55 minutes or until a wooden toothpick inserted near center comes out clean. Cool in pan on a wire rack for 10 minutes. Remove from pan. Cool completely on a wire rack. Wrap and store overnight before slicing.

from the test kitchenApple Bread:

• Prepare as above, except substitute 1-1/2 cups finely shredded, peeled apple for the shredded zucchini.

nutrition facts (Zucchini Bread)

• cal. (kcal) 147,
 
• Fat, total (g) 6,
 
• chol. (mg) 13,
 
• sat. fat (g) 1,
 
• carb. (g) 21,
• Monosaturated fat (g) 2,
 
• Polyunsaturated fat (g) 3,
 
• fiber (g) 1,
 
• sugar (g) 12,
• pro. (g) 2,
 
• vit. A (IU) 49,
 
• vit. C (mg) 1,
 
• Thiamin (mg) 0,
 
• Riboflavin (mg) 0,
• Niacin (mg) 1,
 
• Pyridoxine (Vit. B6) (mg) 0,
 
• Folate (µg) 8,
 
• Cobalamin (Vit. B12) (µg) 0,
 
• sodium (mg) 123,
 
• Potassium (mg) 49,
 
• calcium (mg) 10,
 
• iron (mg) 1,
 
• Starch () 1,
 
• Other Carb () 1,
 
• Fat () 1,
 
• Percent Daily Values are based on a 2,000 calorie diet

http://www.bhg.com/recipe/quickbreads/zucchini-bread/

Easy Lemon Pudding and Cream Puffs

My roommates and I had an International Holiday Part on 12/7.. with the next week was finals I was a bit stressed, so I opted to make cream puffs, but wanted to try something different... I began by making homemade Lemon Pudding to fill them with. I loved the recipe, although I should have waited longer for the Pudding to set up more before filling them. Sorry no pics of the cream puffs, but they looked great on the Blue Platter, all sprinkled with sifted powdered sugar over them. See italics at the end of the recipes for the changes I made to it.

Lemon Pudding

• ¾ cup sugar
• ¼ cup cornstarch
• 2 ½ cups milk
• 3 egg yolks, beaten
• ¼ teaspoon salt
• ½ cup lemon juice
• 2 tablespoons butter

1. In a saucepan whisk together sugar and cornstarch.
2. Over medium heat, slowly whisk in milk. And cook for 2-3 minutes or until slightly thickened.
3. Place one cup of hot pudding mixture into a small bowl with the egg yolks. Whisk together. You are tempering the eggs.
4. Return egg/pudding mixture to the pan and continuing cooking over med heat until thickened. You need to stir this consistently.
5. Remove from heat and add lemon juice and butter. Stir until butter is melted and mixture is combined.
6. Strain pudding to remove any lumps.
7. Serve warm or cover with plastic wrap and store in the refrigerator.  
8. *Knowing there would not be a lot of lemon pudding per cream puff, I bumped up the flavor at the end, by adding two cap-fulls of lemon extract after removing it from the heat. 
9. *I also did not strain the pudding. 
10. *I did the the egg/hot pudding mixture earlier, rather then later so they would not get stringy, and it worked really well.) 

Pastry Shell

1/2 cup butter

1 cup water

1/4 teaspoon salt

1 cup all-purpose flour

4 eggs

1	Preheat oven to 425 degrees F (220 degrees C).
2.	In a large pot, bring water and butter to a rolling boil. Stir in flour and salt until the mixture forms a ball. Transfer the dough to a large mixing bowl. Using a wooden spoon or stand mixer, beat in the eggs one at a time, mixing well after each. Drop by tablespoonfuls onto an ungreased baking sheet.
3.	Bake for 20 to 25 minutes in the preheated oven, until golden brown. Centers should be dry.
4.	When the shells are cool, either split and fill them with the pudding mixture, or use a pastry bag to pipe the pudding into the shells. *I just used my kitchen aid, and it worked really well.*