Tuesday, April 26, 2011

Wheat Germ Breakfast Rolls

This is a great make ahead breakfast/brunch treat.  The rolls can be frozen after baking and frosted at the last minute.  Even with a confectioner's sugar frosting these are pretty low in total sugar.   Being bite-sized, people just can't resist one or two or three....

Wheat Germ Breakfast Rolls

1½ c. Unsifted flour
4 teaspoons baking powder
¼ teaspoon salt
½  cup wheat germ
½ teaspoon cream of tartar

Cut in 1/3 cup shortening

Add 2/3 cup milk

Stir till blended.  Turn out on floured surface.  Knead gently about 20 times.  Divide in half.  Roll out into 7x12 rectangle.  Brush with melted butter and sprinkle with cinnamon and sugar.  Roll up like cinnamon rolls and cut into 12 pieces.  Repeat with second half.  Place in well greased miniature muffin pans.  Bake at 450 degrees for 10 minutes. 

Drizzle with powdered sugar glaze when cool.

Makes 24 miniature rolls.

Recipe x 3= 6 doz.
4 ½ cups flour
4 tablespoons baking powder
¾ teaspoons salt
1 ½ cups wheat germ
1 ½ teaspoons cream of tartar
1 cup shortening
2 cup milk

Tuesday, April 12, 2011

French Silk Pie

Every year at Thanksgiving I make pies for family and friends. The past few years I have done between 60 and 65 pies on the Tuesday and Wednesday before Thanksgiving.... and then cook dinner.

I get my love of baking from my grandmother, I think.  She once owned a small bakery run from her home and even into her 70's  baked pounds and pounds of cookies at Christmas.  

French Silk Pie is a favorite around here for those who don't like or cannot eat the fruit pies; it is simply chocolate deliciousness.  It does contain raw eggs, so if you are one who will not eat them,  you may want to look for something like a chocolate mousse pie.

I pie                                    2 pies                                               
1 c. butter                    2 cups butter                                        
1 ¼ c. sugar                  2 ½ cups sugar                                     
4 sq. chocolate            8 squares chocolate                           
4 eggs                           8 eggs                                                    
2 t. vanilla                    4 t. vanilla                                             
9 “ pie shell                 2 pie shells                                            

I use store-bought graham cracker crusts for these pies.  It can be made with a pre-baked, traditional crust.

Melt chocolate.  Allow to cool.
In mixer bowl, cream butter; gradually add sugar, creaming until light.
Blend in chocolate and vanilla.
Add eggs, one at a time, beating 3 minutes after each addition, on medium speed of electric mixer. (1 minute on a Kitchen Aid) 
Turn into pie shell.
Chill several hours. Garnish with whipped cream and chocolate curls, if desired.

Chicken Cordon Bleu Casserole

This recipe is originally from Taste of Home, but I changed it up a bit, and drastically reduced the amount of cheese (it called for FIVE CUPS!)  It is a great meal to make and share since making two creates the same mess as making one.

Chicken Cordon Bleu Casserole
Makes 2 13x9 pans, each about 6 servings.
  • 2 packages (6 ounces each) reduced-sodium stuffing mix
  • 1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
  • 1 cup chicken broth
  • 8 cups cubed cooked chicken cut in ½  inch chunks
  • 1/2 teaspoon pepper
  • 1/2 teaspoon dill
  • 1/2 teaspoon thyme
  • 3/4 pound  ham, cut into ½ inch chunks
  • 2 cups  shredded Swiss cheese
  • 1-2 cups mixed vegetables (optional)


Prepare stuffing mixes according to package directions.
Mix all other ingredients in a large bowl.  Mix well., 
Divide into two pans.
Top with prepared stuffing mix.
Cover and freeze one casserole for up to 3 months. Cover and bake the remaining casserole at 350° for 30 minutes. Uncover; bake 10-15 minutes longer until stuffing is lightly browned.  
To use frozen casserole: Thaw in the refrigerator overnight. Remove from the refrigerator 30 minutes before baking. Cover and bake at 350° for 45 minutes. Uncover; bake 10-15 minutes longer or until heated through and stuffing is lightly browned.

Monday, April 11, 2011

Crispy Panko Chicken

 I love watching Iron Chef America, and while I don't think I would make most of the dishes they make I did learn about panko bread crumbs.  These Japanese bread crumbs give the nicest crunch to chicken or whatever they are used to coat. 

Crispy Panko Chicken
6 servings

  • 1 c panko bread crumbs (I use Italian style)
  • 1⁄2  c shredded Parmesan
  • (2 T olive oil
  • 1⁄2  t lemon pepper 
  • 1⁄4 c Dijon mustard
  • 2 T water)
  • 1 1⁄2 lbs chicken breasts, pounded to 1⁄4 inch 

 In a shallow dish, toss together panko, cheese, olive oil, salt & pepper.
In another dish, combine mustard, & water. 
Coat chicken breasts in mustard mixture & dredge in panko mix.
Bake on a sprayed baking sheet 25  30 min @ 400 or until golden brown.  

Tuesday, April 5, 2011

Mud Puddle Cake

This is an all-time family favorite.  My mom saw the recipe in the newspaper some time in the 70's and we've been making it ever since.  It is delicious frosted or unfrosted.  And best of all, it is actually better the day after it is made, so it is good for parties when you need to make something ahead of time!  I have shaped this and decorated this cake into dinosaur cakes, Lightning McQueen's race track, Hungry Caterpillar cupcakes and lion cupcakes with Crunch and Munch manes.  It works for ANY occasion.

Mud Puddle Cake

1 13x9 pan or 2 8x8 pans (make one, freeze one!)
Preheat oven to 350
  • 3 cups sifted flour (I never sift in real life though)
  • 2 cups sugar
  • ½ cup cocoa
  • 1 teaspoon salt 2 teaspoons baking soda.
  • ¾ cup oil
  • 1 Tablespoon vanilla
  • 1 Tablespoon vinegar
  • 2 cups cold water

Mix dry ingredients in mixing bowl.  Add wet ingredients and blend till smooth.  Bake for 35-40 minutes  (test for doneness.) 

This is a very moist cake that seldom fails.  It goes well with 100 Thousand Dollar frosting.