Tag: Recipes

Handcrafted Pizza Rolls
Recipes

Handcrafted Pizza Rolls

Sarah

I saw a Reel the other day of a bakery pulling out savory pizza rolls, and I was obsessed with them and had to try making my own. The boys loved them, both piping hot and later chilled. It’s equally good either way.

Don’t be intimidated by yeast dough; this is nearly as fast and easy as a baking powder recipe, but the texture is much better than biscuit dough.

Handcrafted Pizza Rolls

Pizza Dough Ingredients:

  • 1½ cups warm water (115°)
  • 1 Tbsp honey
  • 2 Tbsp olive oil
  • 4 tsp instant yeast (bread machine yeast)
  • 1½ tsp fine sea salt
  • 3½ to 4 cups flour (I used half pizza (00) and all-purpose flour)

Filling Ingredients:

  • 15-ounce can of pizza sauce
  • 2 cups shredded mozzarella cheese
  • 1 cup uncured pepperoni, chopped
  • ¼ to ½ cup parmesan cheese

Directions:

Plug in a heating pad and set it on medium or high.

Line a large-rimmed baking sheet with parchment paper.

Add the water, honey, oil, yeast, salt, and 1 cup of flour to a stand mixer bowl. Using a kneading hook, process on low until mixed. Slowly add flour until a ball forms, and let it knead for 4 minutes. Knock out onto a lightly floured surface and knead until smooth and not sticky, adding in flour as needed.

Place in the bowl, cover with wrap, and place on the heating pad for 15 minutes.

Preheat oven to 425°.

Divide the dough into half. Lightly oil a work surface and roll the dough pieces each out to 10″ by 14″.

Spread about ½ cups of pizza sauce on each section, avoiding the edges. Sprinkle half the pepperoni on each section, then divide the mozzarella cheese between them.

Roll the dough up, long side, like how one rolls cinnamon rolls, using a bench scraper as needed. Pinch the ends and the seam.

Cut in half, then each section into thirds.

Place on the baking sheet carefully.

Sprinkle the parmesan cheese across the top.

Bake for 20 minutes, until golden and the cheese is browning.

Remove and serve.

Use the remaining pizza sauce as a dipping sauce, room temp, or warmed up.

Makes 12 pizza rolls.

~Sarah

Muffin Mix Buffet Bread
Recipes

Muffin Mix Buffet Bread

Sarah

I saw this recipe a while back and saved it. It’s a pantry staple recipe that uses items you might have on hand to produce an interesting take on bread. It makes two pans of bread, so I treated it as batch cooking and now have one tucked away in the freezer for dinner in the future.

It pairs well with a chowder or soup for a quick dinner.

Jiffy Corn Muffin mix is an affordable mix, often for under $1, and is sold at most grocery stores and Walmart.

Muffin Mix Buffet Bread

Ingredients:

Directions:

Oil two glass 8″x 8″ pans. Preheat a heating pad to high.

Set aside 2 Tablespoons of the dry corn muffin mix in a small bowl.

In a large mixing bowl, add the yeast and water. Whisk till dissolved.

Add ¼ cup of the melted butter, the cheese soup, the remaining corn muffin mix, and 2 cups of flour. Stir until well mixed.

Stir in the remaining flour, then knock out onto a lightly floured work surface.

Knead until the dough is smooth and not sticky, adding flour as needed.

Return to the mixing bowl, cover it, and let it sit on the heating pad for 15 minutes.

Divide the dough in half.

Press each half into a prepared pan. Score with 8 rows, and then cut into the dough.

Drizzle the remaining ¼ cup butter over the tops, then sprinkle the reserved dry corn mix on top.

Cover and let rise on the heating pad for 15 minutes.

Meanwhile, preheat oven to 375°.

Bake for 25 minutes or until golden brown.

Let cool on a rack. To store the second pan, once cool pop out gently with a thin spatula. Wrap in plastic wrap twice, then in a gallon freezer bag.

Makes two pans of bread.

~Sarah

Vintage Recipes: Old-Fashioned Coffee Cake
Recipes

Vintage Recipes: Old-Fashioned Coffee Cake

Sarah

I saw a mention of this vintage recipe the other week on a recipe page, and stashed it to try it out. With a drizzly cool fall-leaning morning, this seemed like a good day to bake.

I did lower the sugar by using my favorite substitute for the white sugar, but otherwise, I followed the recipe.

As for the “salad oil,” that would have been corn, soybean, or sunflower, most likely, back in the ’50s. Whatever was bland and cheap. I prefer to use avocado oil in recipes. Bakers’ flour is just all-purpose flour.

And? It turned out fabulous. It’s moist and soft, and there is just a thin layer of crumb topping. I wondered if I would miss the thick crumb topping, but I did not. It’s also far less messy to eat.

Do not be scared by the nutmeg either; it makes the cake. Maybe America needs to embrace Nutmeg more; it used to be so popular until after WWII.

Old-Fashioned Coffee Cake

Ingredients:

  • 2½ cups all-purpose flour
  • 1 cup brown sugar, packed
  • ½ cup + 1 Tbsp granulated sugar or powdered sucralose or similar sugar substitute
  • 1 tsp fine sea salt
  • 1 tsp ground nutmeg
  • ¾ cup avocado oil
  • 1 tsp ground cinnamon
  • 1 tsp baking soda
  • 1 tsp baking powder
  • 1 large egg
  • 1 cup buttermilk or 1 cup milk + 1 Tbsp lemon juice

Directions:

Preheat oven to 350°, lightly oil a 9×13″ glass baking pan.

In a mixing bowl mix the flour, brown sugar, white sugar, salt, nutmeg, and oil, until crumbled.

Transfer ½ cup of it to a small bowl, and add the cinnamon.

Add the baking soda, baking powder, egg, and buttermilk to the mixing bowl and whisk until combined.

Scrape into the prepared baking pan and smooth out.

Sprinkle on the reserved dry mix over the top.

Bake for 30 minutes. Test the center to see if it is done; if not, bake another 5 minutes.

Let cool on a rack.

~Sarah

Back To School Egg Bites
Recipes

Back To School Egg Bites

Sarah

Last week, I posted a prepper version; this time, it’s using fresh ingredients. The boys like having these egg bites in the refrigerator to snack on and for breakfast if they last long enough. They told me they like the texture of tater tots over hashbrowns, and it makes sense since the tots are pre-cooked. Healthier versions of tots (even organic) exist, but I was fine with using a naughty ingredient occasionally.

It is less compacted, so the egg gets through the layers.

I used parchment paper cup liners this time, and it worked so much better. The egg bites pop out of the muffin tin, no messes are left behind, and the liners peel right off. They are compostable, so I don’t feel guilty using them.

Egg Bites

Ingredients:

  • 1 pound country or breakfast raw sausage
  • 24 frozen tater tots
  • 12 large eggs
  • ½ cup finely shredded cheddar cheese

Directions:

Cook the sausage over medium-low in a skillet, breaking it up into small pieces. Take off the heat.

Line a 12-count muffin tin with parchment paper liners and set aside. Preheat oven to 400°.

Place 2 tater tots in each cup, then the sausage over it, gently pushing down. You may have some leftover sausage.

Crack the eggs into a bowl, whisking smooth, then add in the cheese.

Pour the egg mixture over; a 2-cup measuring cup works well.

Bake for 20 to 25 minutes or until golden on top.

Enjoy warm, or pop out and chill for future breakfasts. Eat cold or reheat in the microwave.

Makes 12 muffins.

~Sarah

Vintage Recipes: Zucchini Bread
Recipes

Vintage Recipes: Zucchini Bread

Sarah

I came across this vintage Bisquick Zucchini Bread recipe and finally tried it out once the gardens started producing summer squash this month.

I have mentioned before that I keep Bisquick in the prepper pantry, so I use it periodically to keep the stock fresh. Vintage recipes are a great way to use them. Based on my memories of magazine ads, I’d place this recipe in the early 80s. You can see the edges, where one would cut it out and put it into their 3″x5″ cardholder, possibly even taping it onto card stock so it would be firm. I was expected to snip out recipes that sounded good as a child and give them to my Mom. Her church friends would often dump boxes of magazines on us, and being we had no TV, reading lady/home making magazines was a highlight. I am sure I saw this recipe in passing back then.

And yes…80s recipes are vintage now. That’ll age you quickly.

Zucchini Bread

Ingredients:

  • 2 cups Bisquick baking mix
  • 1½ cups shredded zucchini (used yellow and green)
  • ¾ cup granulated sugar (used sucralose)
  • ¼ cup avocado oil
  • 3 large eggs
  • 1 tsp pure vanilla extract
  • 2 tsp ground cinnamon
  • 1 tsp ground nutmeg
  • ½ cup semi-sweet chocolate chips

Directions:

Preheat oven to 350°—lightly oil a metal 9″x5″ bread pan.

Use a spatula, beat all the ingredients until mixed, or follow the directions above in the photo for a mixer.

Scrape into the pan and smooth out.

Bake for 50 to 55 minutes, till a knife comes out clean in the center. Cool for 10 minutes, and knock out of the pan onto a cooling rack.

Cool before slicing.

Makes 1 loaf.

Notes:

If I were to make it again, I would bake it in an 8″ x 4″ loaf pan. I had to replace my 9″ x 5″ metal bread pans last year, and I don’t know if it is just me or not, but the pans just seem wider and shallower than when I was younger. My Mom’s bread pans were deep! Yet, I have her ancient Fire King 8″ x 4″ bread pan, and the modern 9″ x 5″ seems giant next to it. The zucchini bread turned out was so flat and not high enough! That was a pan of the wrong size, for sure. However, the bread still tasted fine.

We used chocolate chips instead of nuts due to the nut allergy in our household. And honestly, I have never liked nuts in zuke bread. I much prefer chocolate.

~Sarah