PIZZA BUNS

PIZZA BUNS Food Recipes, I called this recipe "pizza buns" for lack of a better title. Actually, it can be any flavor filling that you like. The "magic" is in the dough; it is on the slightly sweet side but (as unlikely as it seems) it compliments a savory filling perfectly.
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Originally, this is a dough that my German Russian ancestors used for a hot and savory ham and sauerkraut sandwich. I decided to experiment with various fillings and they have been such a big hit with Hubby that I've made them twice this week. I've made calzones for years, but these are so much better...not bready or doughy at all and the dough raises just enough (as it bakes) to make the perfect sandwich...light, crispy and delicious.

This one was pizza flavored

DOUGH
¾ cup very warm water
½ cup sweetened condensed milk (not evaporated)
¼ cup vegetable oil
2 tablespoons sugar
1 large egg (room temperature)
3½ cups all purpose flour
2 tablespoons dry active yeast
1 teaspoon salt
Mix the warm water (hottest out of your tap) with the sweetened condensed milk, vegetable oil and sugar and salt. The hot tap water will cool down in temperature once it is mixed with the oil and milk (so it won't hurt the yeast). Next, whisk in the egg and the yeast. Let this sit for several minutes until the yeast looks well dissolved.

NOTE: When you first mix up this dough, it will seem stiff and dense. Don't let that freak you out...just follow the instructions and it will bake up beautifully.
Once it is well dissolved, mix in the flour (using a stand mixer is easiest) and mix with dough hook on medium speed until smooth (about 5 minutes or so). Place in a bowl sprayed with vegetable spray and cover with plastic wrap. Let this sit in a warm place for an hour or until it is double in size.
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Remove from the bowl and cut into 8 pieces (makes 8 sandwiches). Roll each piece out into an 8 inch circle. For pizza filling, put about ¼ cup of cheese in center of circle; top with a little pizza sauce and some toppings.
I found that these were easier to shape if you sit the 8" circle in a cereal bowl before you add the fillings (see above photo). Draw up the edges of the dough and pinch them together like this
This dough is a dream to work with...it stretches without tearing and sticks together beautifully when it comes time to "pinch it shut".

A word about pizza fillings:

I filled these with sweet Italian sausage and some thin strips of pepperoni. I fried this in a pan until it was very well done, then I drained it completely and blotted all of the grease I could get out of it...I highly recommend this step. Don't add any meat that has not had the fat rendered out of it (sausage, pepperoni etc.). If you do, the fat will make the sandwich greasy and leak out of the pinched seam. Once pinched shut (make sure you pinch it totally shut...place them pinched seam side down on a parchment paper lined baking sheet. They will look like this: Cover with plastic wrap and let them sit for 20 minutes. Bake in pre-heated 350F oven for 20 minutes. When they come out of the oven, brush them with butter. Aren't they pretty? Be careful when you first bite into them...they are SO hot inside.

I also made them the other day using a ham and cheese filling.
NOTE: These sandwiches stay super hot for an unbelievable length of time, so they would be excellent for a potluck or picnic (they are also excellent at room temperature). This dough recipe makes 8 big sandwiches, but you could easily make them smaller for a party snack.
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NOTE: I have plans on making these, using sloppy joe filling, barbecue beef filling, bacon and egg filling and much more. I can see many uses for this sammie.
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NOTE: The fully baked leftovers (full size) reheat, beautifully, in a preheated 350F oven in 20-23 minutes and taste exactly like they did the first time they came out of the oven.

PIZZA BUNS FOOD RECIPES
By Coleen Marie

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COFFEE-CHOCOLATE CAKE (AND AN UPDATE)

COFFEE-CHOCOLATE CAKE (AND AN UPDATE) Food Recipes, Before Christmas, I purchased the holiday issue of a magazine called Sweet Cakes, published by The Best of Fine Cooking. I've made several desserts from the magazine and all have been well received by Hubby and friends.
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Recently, Monica from Lick the Bowl Good told me she had the same magazine so we decided to try the magazines recipe for Coffee-Chocolate Cake together. I think she will be posting about it today, as well, so I hope you will visit her web site to see what she did with this great little recipe.

10 tablespoons unsalted butter (soft)
1+2/3 cups granulated sugar
2 large eggs, room temperature
1 teaspoon vanilla extract
½ teaspoon table salt
1½ cups + 2 tablespoons all purpose flour
½ cup + 1/3 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon baking powder
1½ cups quality coffee (brewed and cooled)
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Preheat oven to 350F and generously butter a 9" square baking pan. Line the bottom of the pan with parchment paper and butter the paper, then flour the bottom and sides of the pan (tap out excess flour). See note below.
With an electric mixer, cream butter, sugar & vanilla until smooth (about 1 minute). Blend in eggs, one at a time, mixing just until incorporated (about 20 seconds). With a whisk, mix in the rest of the ingredients by hand, until batter is smooth and mostly free of lumps.
Pour into prepared pan. Tap pan on counter a couple of times to remove any potential air bubbles. Bake on center rack of a 350F oven for 40 to 43 minutes.
Remove from oven and set pan on a cooling rack for 20 minutes. Carefully run a knife around the edges of the pan, invert onto cake rack and remove pan. Serve immediately or store in an air tight container (at room temperature) for up to 5 days...but it won't last that long.

NOTE: Recipe says do not used Dutch-processed cocoa powder
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NOTE: Although the directions say to bake in a 9" square pan and take extra precautions with parchment paper, extra greasing and flouring, I did not do ANY of that. I baked mine in a little half-bundt pan I have and I just sprayed it with a cooking spray that has flour in it (no parchment paper). It came out of the pan extremely easy.
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NOTE: Hubby hates the taste of coffee, so I made this cake using Earl Grey tea and it tasted great.
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NOTE: Wrap this cake with plastic wrap (directly on the surface of the cake) while it is still very hot. Let it cool completely like that and you will have a wonderfully moist cake that will last for several days. I do this with ALL of my cakes and it never fails.
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NOTE: This is such a great little one bowl chocolate cake, with excellent flavor and moistness. It would make great cupcakes and I'm sure you could double the recipe and bake it in a 9x13. ONE WARNING: If you eat this cake while it is still warm, you will not be able to restrain yourself...it is really tasty!!

NOTE: Our family members are safe at the Alaska Iron Dog finish line in Nome, Alaska, although hubbies twin brother and snowmachine had to be towed the last 170 miles (by his son) and hubbies youngest brother and snowmachine had to be towed the last 53 miles (by a buddy). Both of their engines blew up (they were brand new snowmachines). At least they are all safe and off of the trail. Thanks for your well wishes.
COFFEE-CHOCOLATE CAKE (AND AN UPDATE) FOOD RECIPES
By Coleen Marie

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BANANA-CHERRY BREAD

BANANA-CHERRY BREAD Food Recipes, I found this recipe on http://www.mixingbowl.com/ and it is a keeper for sure. Super moist banana bread, mixed with maraschino cherries and pecans. Hubby loves this toasted with butter!!

3 large overripe bananas
2 teaspoons lemon juice
6 tablespoons unsalted butter (soft)
¾ cup white sugar
1 teaspoon vanilla extract
2 eggs
1½ cups self rising flour
4 tablespoons milk
1/3 cup chopped pecans (I used ½ cup)
½ cup chopped maraschino cherries
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Preheat oven to 350F and lightly grease and flour a 9" x 5" loaf pan. Mash bananas and stir in lemon juice. Set aside.

Beat butter and sugar with electric mixer until creamy. Beat in banana mixture and vanilla extract. Add eggs, one at a time, beating well after each egg. Sift dry ingredients together and add to the banana mixture, alternately with milk. Mix only until incorporated. Fold in nuts and chopped cherries.

Pour batter into prepared loaf pan. Bake about one hour (my oven took 70 minutes) or until toothpick tests clean. Cool in pan for 15 minutes then turn out onto rack.

BANANA-CHERRY BREAD FOOD RECIPES
By Coleen Marie

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HEIDI's MEXICAN PORK CHOPS

HEIDI's MEXICAN PORK CHOPS Food Recipes, Recently, Heidi, from Tried-and-True Cooking With Heidi, posted a recipe for Mexican Pork Chops. I'm always searching for simple pork recipes and this one caught my eye. It was a snap to make and tasted great, thank you Heidi!!

Browned pork chops are baked on top of a taco seasoned rice. The flavor of the pork bakes down into the rice and just before serving, it's all topped with cheese. Oh so good!!.
6 pork chops (I used 3 thick ones)
2 tablespoons vegetable oil (for frying)
1½ cups water
¾ cup long grain rice
8 ounce can of tomato sauce
2½ tablespoons taco seasoning
1 medium green bell pepper chopped (I used red)
1 cup shredded cheese (I used cheddar)
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Brown the pork chops well, and set aside. Mix the water, rice, tomato sauce and seasoning and put it into a greased 9x13 baking dish. Top with browned pork chops and the chopped bell pepper.
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Cover tightly and bake in pre-heated 350F oven for 1 hour. Uncover and top with cheese. Return to the oven for 15 minutes.
NOTE: I seasoned the pork chops with the seasoning mix from my last post, (before I browned them). I used this same "taco seasoning" in the rice.
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NOTE: I used chopped red bell pepper (instead of green pepper) because we like it better. I also mixed it into the rice (instead of putting it on top of the meat and rice). I also added a 15 ounce can of (rinsed and drained) black beans to the rice.
NOTE: Just before I serve this, next time, I'm going to sprinkle it with a little chopped avocado and cherry tomatoes.

HEIDI's MEXICAN PORK CHOPS FOOD RECIPES
By Coleen Marie

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TACO SEASONING

TACO SEASONING Food Recipes, Make your own taco seasoning!! It is simple, quick, cheap and useful for almost anything. I use it on steak fajitas, tacos, Spanish rice, chicken and much more. It is so much more convenient (and tasty) than the commercial packets.

In a bowl, mix together:
12 teaspoons chili powder
8 teaspoons paprika (not the spicy kind)
8 teaspoons ground cumin
6 teaspoons onion powder
2 teaspoons garlic powder (not salt)
¼ teaspoon cayenne powder
2 teaspoons oregano
1 tablespoon beef bullion granules

Mix well and store in a tightly covered jar. Can be used as a dry rub or if you are making taco's, brown the meat and drain well. Add 7 teaspoons of this mix and ½ cup water to a pound of ground beef. Stir well and simmer until liquid evaporates.

NOTE: This is not super spicy, but it is very full flavored. If you like more heat, you can always add more cayenne. Approximately 7 teaspoons of this mixture will season a pound of ground beef.
NOTE: If you don't want to make a whole jar of seasoning...just divide this recipe by 4.
TACO SEASONING FOOD RECIPES
By Coleen Marie

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ALMOND CHEESECAKE APPLE BARS

ALMOND CHEESECAKE APPLE BARS Food Recipes, Before Christmas, I bought a "Best of Fine Cooking" magazine called SweetCakes. It is an excellent issue and I keep it next to my recliner so I can browse at will. Today's recipe comes from that magazine. No matter how hard I tried, I couldn't get a very good photo of it, so let me describe it for you. It has a thin, cream cheese & nut cookie crust, then a layer of very thinly sliced apples, covered with a cheesecake filling, then more of the crust ingredients (with added nuts) sprinkled over the top before baking. It really is delicious.
CRUST AND TOPPING
1¼ cups flour + 2 tablespoons (divided)
¼ teaspoon table salt
4 tablespoons unsalted butter, softened
2 ounces (4 tablespoons) cream cheese
¼ teaspoon almond extract
¼ cup white sugar + 2 tablespoons (divided)
¼ cup brown sugar +2 tablespoons (divided)
¾ cup slivered almonds chopped
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FILLING
4 ounces cream cheese
½ cup white sugar
1 large egg
2 teaspoon fresh lemon zest
1 tablespoon fresh lemon juice
pinch table salt
2 medium apples (see note) 1 pound
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Heat oven to 350F and cut a 9" x 14" piece of parchment paper to line a 9" square baking pan (it will extend over the ends, like handles, so you can lift the baked bars out of the pan). Butter the parchment paper and sides of the pan.
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MAKE THE CRUST AND TOPPING
Mix 1¼ cups of flour with salt (set the other 2 tablespoons aside). Beat the room temperature butter until smooth, beat in softened cream cheese and almond extract. Scrape down sides of bowl, when necessary and beat everything for about a minute. Add ¼ cup of the white sugar and ¼ cup of the brown sugar and beat till smooth. Add the flour-salt mixture and 1/3 cup of the chopped nuts. Beat only until the flour is absorbed and the mixture starts to come together in clumps. Set aside 2/3 cup of this dough and press the rest of the dough into the prepared pan, in a thin, even layer. Prick all over with fork. Bake in 350F oven for 18 to 20 minutes or until golden.

While crust bakes, add the 2 tablespoons of reserved four and the remaining 2 tablespoons of white sugar and 2 tablespoons of brown sugar into the reserved dough. Mix it in with your fingers, then squeeze the dough all together in a ball.

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Peel, core and slice two Braeburn, Gala or Rome apples into 1/8" slices, set aside.

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MAKE THE CHEESECAKE FILLING

Beat the (room temperature) cream cheese with electric mixer on medium speed until smooth; add sugars and beat well, scraping down the sides of the bowl. Add egg and beat until well combined. Beat in lemon zest, lemon juice and salt.

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ASSEMBLE

Spread the apple slices over the baked crust. Pour the cheesecake filling over the apples, spreading gently and evenly. Crumble the topping ingredients and scatter over the cheesecake filling (pieces can be as big as a cherry). Sprinkle with remaining nuts. Bake in preheated 350F for 45 to 50 minutes or until topping is light golden brown.

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Remove from oven and keep in pan for 30 minutes (cool on wire rack). After 30 minutes, use the long ends of the parchment paper to lift the bars out onto a cutting board (don't remove paper yet). Let cool completely, then slide a long metal spatula under the bars, lifting, and sliding the paper out. Cut into squares.

NOTE: I used pecans instead of almonds and I used two Braeburn apples sliced very thin.
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NOTE: Next time I make this recipe (which will be soon) I am going to sprinkle the apples with a little cinnamon.

ALMOND CHEESECAKE APPLE BARS FOOD RECIPES
By Coleen Marie

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DOUGHNUT MUFFINS

DOUGHNUT MUFFINS Food Recipes, Last week, I was watching the cooking channel, and someone was raving about a bakery that sold donut muffins (a new one for me). A few days later, I bought a baking magazine and sure enough, there was a recipe for...doughnut muffins!! I don't need to be hit over the head THREE times in order to get the message...I needed to make doughnut muffins!! I'm very glad I did, they are delicious.

Light and tender, buttery and sweet, these muffins are more like a delicious cake doughnut than a heavy dense muffin. Another delightful thing about this recipe is that it makes four dozen muffins, AND you can keep this uncooked batter in the fridge for up to three days, which gives you plenty of time to bake them all off!!

1½ cups unsalted butter, room temperature
1¾ cups white sugar
4 large eggs
6 cups all purpose flour
1 tablespoon +2 teaspoons baking powder
½ teaspoon baking soda
1¾ teaspoon salt
1 teaspoon ground nutmeg
1 + 2/3 cups milk
¼ cup buttermilk

Cream the butter and sugar in a large mixing bowl (stand mixer works best because it's a lot of batter). Beat in eggs, one at a time until well mixed.
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Sift the dry ingredients together and set aside. Mix the milk and buttermilk together and set aside.
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Mix the dry ingredients, into the butter-sugar mixture, alternatively with the milk mixture (add in thirds), mixing only until it is well mixed after each addition. Don't over mix.
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Grease and flour standard size cupcake pans and fill them 2/3 full. Bake in a preheated 350F oven for 30 to 35 minutes or until they feel firm to the touch.
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Remove the baked doughnut muffins from the pan and dip them (on all sides) in melted butter, then roll them in cinnamon sugar.

To make cinnamon sugar, just mix 2 cups of white granulated sugar with a tablespoon of ground cinnamon. If you are a BIG cinnamon fan, use two tablespoons. These muffins are extremely light and tender and taste like a very good cake doughnut.

DOUGHNUT MUFFINS FOOD RECIPES
By Coleen Marie

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