Archive for July, 2009

Page 1 of 812345»...Last »

Featured Blog of the Day at Foodista!!!


I am honored!  Please click on the link above and peruse this very LOVELY foodie site!


I would have posted earlier but my internet has been out most of the day!!!

Tomorrow I will post July’s Friday Baking Winner!


Cinnamon Rolls

This recipe is for a crowd.  Maybe a holiday breakfast.  But, take heart, it is very easily halved. Though you could make the full recipe and surprise a friend with half.

  • 8-8 1/2 cups all purpose flour
  • 2 TBSP yeast
  • 2 cups milk
  • 2/3 cup sugar
  • 2/3 cup butter
  • 1 tsp salt
  • 4 eggs


  • 1 cup butter
  • 2 TBSP cinnamon
  • 1 1/2 cup brown sugar


  • 2 pound bag powdered sugar
  • 1 TBSP vanilla
  • 2 TBSP butter, softened
  • Enough milk for desired consistancy

Combine 3 cups of flour and the yeast and set aside.  In a saucepan, heat and stir the milk, sugar, salt and butter just until warm (120-130°).  Add to flour mixture.  Add eggs.  Beat with an electric mixer on low for 30 seconds.  Beat on high for 3 minutes.  Stir in as much of the remaining flour as you can.  On a floured surface, knead to make a moderately soft dough that is smooth and elastic.  This might also be accomplished in your mixer if you have a dough hook and it is capable of kneading dough – if so about 8-10 minutes. Shape into a ball.  Place in a greased bowl; turning once to coat the surface of the dough.  Cover and let rise until doubled – about 1 hour.  Punch down dough.  Turn out on a lightly floured surface.  Divide in half.  Cover and let rest for 10 minutes.  Roll each half into a rectangle about 18″ x 10″.  Spread 1/2 filling over first half of dough.  Starting at the 10″ side roll tightly.  Using heavy duty sewing thread, slice into 15-18 rolls.  Place in a greased 9 x 13 pan. Repeat with remaining dough in a second pan. Cover pans with waxed paper and then plastic wrap.  Refrigerate 2-24 hours.  Let stand 20-25 minutes before making in a preheated 375° for 20-25 minutes.  Cool slightly.  Glaze.


Friday Baking with NotQuiteJuneCleaver Recipes for July 31- August 7

Today is the last day of the month and closing of recipes for week ending today.  You have until 8 this morning to get your recipes posted.  Tomorrow morning I will draw for the July giveaway!

Here are your recipes for July 31-August 7.

unBELIEVABLE Chocolate Cookies

* 8 ounces semisweet chocolate, roughly chopped
* 4 tablespoons unsalted butter
* 2/3 cup all-purpose flour, spooned and leveled
* 1/2 teaspoon baking powder
* 1/2 teaspoon salt
* 2 large eggs
* 3/4 cup packed light-brown sugar
* 1 teaspoon vanilla extract
* 1 package (12 ounces) semisweet chocolate chunks

Preheat oven to 350 degrees. Heat chopped chocolate and butter in a microwave-safe bowl in 20-second increments, stirring in between, until almost melted; do not overheat. In another bowl, whisk together flour, baking powder, and salt.

In a mixing bowl, beat eggs, brown sugar, and vanilla on high speed until light and fluffy. Reduce speed to low; beat in melted chocolate. Mix in flour mixture until just combined. Stir in chocolate chunks.

Drop heaping tablespoons of dough 2 to 3 inches apart onto baking sheets. Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on sheets 10 minutes; with a thin metal spatula, transfer to racks to cool completely.

And now for something a little different…but still BAKING!

Meyer Lemon and Herb Baked Chicken

1 baking hen thawed
Salt and freshly ground black pepper
Fresh  (oregano, thyme, tarragon or rosemary)

1 Meyer lemon cut in half and then one half sliced

1 onion quartered

Preheat the oven to 350 degrees F.
Remove the giblets from the cavity if using a whole chicken. Rinse the chicken under cool water.
Pat it dry with paper towels. Separate the skin from the breast and push 4 slices of lemon under the skin, two on each side. Add one tarragon leave to each side and season the chicken (inside and out) with salt and freshly ground black pepper.  Put 1/2 the onion in the cavity of the chicken, followed by half a lemon, sprig of rosemary, other herbs to taste and the remaining half of the onion.  Tie the hen’s legs together with cook’s twine.   Place the chicken in a roasting pan or a large oven-proof skillet, breast up. Rub with butter. Add 1-2 cups water or chicken broth to the roasting pan. Bake, covered for 1 then uncover and bake another 30 or so minutes or until the skin is golden brown and the meat is cooked through. When the internal temperature reaches 170 degrees for breast meat, 180 for thighs (measured in the thickest part), the chicken is done. Let a whole chicken rest for 10 minutes before carving.

Page 1 of 812345»...Last »