Homemade King Hawaiian Rolls or Loaf

 Ingredients

6 c all-purpose flour, plus an additional 1/2 cup flour, divided

3 large eggs

2 c pineapple juice, room temperature

3/4 c sugar or splenda

1 tsp vanilla

(2) 1/4oz envelopes yeast

1/2 c (8 tablespoons) butter, melted

Instructions

In a small bowl beat your eggs. Add the pineapple juice,sugar,vanilla and melted butter. Put the flour into a large bowl. Stir in your egg mixture until well combined. Sprinkle in the yeast packets,one at a time. Mixing well.

Add the remaining 3 cups of flour and mix well. If it becomes to difficult to stir with a wooden spoon, just use your hands! Make sure all of the flour is well incorporated. The dough should be tacky to the touch but not overly sticky.

If it appears too wet,sprinkle in a bit of extra flour. Just a tablespoon or so at a time. Cover your bowl with a clean kitchen towel and set it in a warm place to rise for 1 hour.

Remove your dough from the bowl and knead in an additional ½ cup of flour. I kneaded mine 10 to 15 times,making sure the flour was well incorporated. Form the dough into rolls,or loaf.

Place in buttered pans. Cover and place in warm place to rise for an additional hour,or until the dough doubles in size. Bake at 350 degrees for 25 to 30 minutes,or until golden brown. Brush tops with melted butter,and serve warm.

Best French Dip Sliders

 

INGREDIENTS:

3 tbsp unsalted butter

1 medium onion

2 tsp fresh thyme

1/4 tsp salt

1/4 tsp black pepper

12 sweet rolls

10 slices provolone cheese

14 ounces sliced roast beef

1/2 cup unsalted butter

1 and 1/2 tbsp dried onion soup

1 packet au jus gravy mix

3 cups water

resh chopped parsley for garnish

PREPARATION:

Step 1

In a colossal skillet over medium force, break up the spread. Add the onions and coat in the spread. Cook, mixing intermittently, for around 12-15 minutes until the onions are sensitive and burned anyway not consumed. Add the thyme, salt, and pepper, blend to solidify, eliminate the power, and set aside. Preheat the oven to 350°F. Eliminate the rolls from the pack, leaving the rolls in salvageable shape.

Step 2

Take a colossal edge and cut the rolls across so you have the tops and base secluded. Place the base, cut side up into a 11×7 baking dish. Top with half of the cheddar. Add the dinner cheeseburger. Top with the onions, spreading them out. Add the overabundance cheddar, then, add the most noteworthy marks of the rolls on top. In a little bowl combine as one the mellowed spread and onion soup mix.

Step 3

I like to brush this mix on top of the rolls to guarantee it’s similarly conveyed anyway you can essentially pour the spread sauce on top. Cover openly with foil, you want to guarantee the foil isn’t reaching the most elevated marks of the rolls and plan for 25 minutes. Take the foil off and warm an additional 5 minutes to brown the rolls. While the rolls are warming up, set up the in its normal juices per the pack course with the water. Serve the rolls with an optional managing of parsley and in its regular juices as an idea in retrospect for plunging.

Enjoy !

BAKED SPAGHETTI AND MEATBALLS

 

Ingredients :

12 ounces spaghetti

3 cups marinara sauce, homemade or store-bought

2 cups shredded mozzarella cheese

2 tablespoons chopped fresh parsley leaves

FOR THE MEATBALLS

8 ounces ground beef

8 ounces ground pork

1 large egg, beaten

1/4 cup Panko

1/4 cup freshly grated Parmesan cheese

1/4 teaspoon garlic powder

1/4 teaspoon onion powder

1/4 teaspoon ground allspice

Pinch of nutmeg

Kosher salt and freshly ground black pepper, to taste

1 tablespoon olive oil

Preparation :

Preheat oven to 375 degrees F. Lightly oil a 9×9 baking dish or coat with nonstick spray.

In a large bowl, combine beef, pork, egg, Panko, Parmesan, garlic powder, onion powder, allspice and nutmeg; season with salt and pepper, to taste. Using a wooden spoon or clean hands, stir until well combined. Roll the mixture into 1 1/4-to-1 1/2-inch meatballs, forming about 18-20 meatballs.

Heat olive oil in a large stockpot or Dutch oven over medium heat. Add meatballs, in batches, and cook until all sides are browned, about 2-3 minutes. Transfer to a paper towel-lined plate; set aside.

In a large pot of boiling salted water, cook pasta according to package instructions; drain well and stir in marinara sauce.

Add pasta to the prepared baking dish and top with meatballs; sprinkle with mozzarella. Place into oven and bake until bubbly and heated through, about 15-20 minutes.

Serve immediately, garnished wi

th parsley, if desired.

French Toast Bake

 Ingredient

1/2 cup melted butter (1 stick)

1 cup brown sugar

1 loaf Texas toast

4 eggs

1 1/2 cup milk

1 teaspoon vanilla

Powdered sugar (for sprinkling)

Directions

1. Melt butter in microwave & add brown sugar….stir till mixed.

2. Pour butter/sugar mix into bottom of 9 x 13 pan….spread around

3. Beat eggs, milk, & vanilla

4. Lay single layer of Texas Toast in pan

5. Spoon 1/2 of egg mixture on bread layer

6. Add 2nd layer of Texas Toast

7. Spoon on remaining egg mixture

8. Cover & chill in fridge overnight

9. Bake at 350 for 45 minutes (covered for the first 30 minutes)

10. Sprinkle with powdered sugar

11. Serve wit

h warm maple syrup

HOW TO MAKE POTATO BREAD

 

Ingredients

1 1/2 cups warm water (110-115°F)

1 package (2 1/4 tsp) active dry yeast

1 cup mashed potatoes (cooled)

1/3 cup sugar

1/3 cup vegetable oil

2 tsp salt

6 cups bread flour

Directions

Dissolve the yeast in the warm water in a large bowl and let it sit for 5 minutes, or until it gets foamy.

Mix in the mashed potatoes, salt, sugar, and vegetable oil. Mix until everything is well blended.

Mix in the bread flour gradually, one cup at a time, until the dough is smooth and stretchy.

Knead the dough on a floured surface for about five minutes, or until it is smooth and elastic.

Put the dough in a greased bowl, cover it with a cloth, and let it rise in a warm place for about an hour, or until it’s doubled in size.

Press the dough down and form it into loaves. Put the loaves in bread pans that have been greased, and give them another 30 minutes to rise.

Set the oven temperature to 375°F. Bake the bread for 30–35 minutes, or until the bottom sounds hollow when tapped and the crust is golden brown.

Let the bread cool on a wire rack before you cut it and serve it.

Before you mix the mashed potatoes with the yeast, make sure they are warm. If the mashedpotatoes are cold, they can stop the dough from rising right.

Salted Caramel Pretzel Blondies

 

Ingredients

Salted Caramel Sauce

1 cup granulated sugar

6 tablespoons unsalted butter room temperature or slightly softer

½ cup heavy whipping cream slightly warmed up

½ teaspoon fine sea salt

Blondies

1 cup unsalted butter

1 cup all purpose flour

¼ teaspoon baking powder

¼ teaspoon fine sea salt

¾ cup light brown sugar

1 large egg room temperature

2 teaspoons vanilla bean paste or vanilla extract

1 cup mini pretzel twists roughly chopped (optional)

1 cup chocolate chips plus more for garnish

Garnish

16 mini pretzel twists for topping

chocolate chips optional

sea salt for garnish (optional)

salted caramel sauce recipe below or store bought

Instructions

Salted Caramel Sauce

In a medium sauce pan, preferably not non-stick, heat the granulated sugar over medium heat. While the sugar is heating, make sure you are continuously stirring with a rubber spatula so that the sugar is moving and not sticking to the pan.

1 cup granulated sugar

The sugar will begin to clump up after a bit, continue stirring and it will begin to melt. The sugar should slowly start to turn to a light golden color.

Grab your whisk and once all of the sugar has melted and turned a golden amber color, turn the heat to low and add the butter while whisking quickly. Whisking quickly will help to calm the bubbles and achieve a smooth consistency.

6 tablespoons unsalted butter

After the butter is whisked in, slowly stream in the slightly warm heavy whipping cream while continuing to whisk.

½ cup heavy whipping cream

Whisk in the sea salt and turn the heat up to medium once more while whisking to smooth out the sauce until it starts to bubble.

½ teaspoon fine sea salt

Once the sauce begins to bubble remove the pan from the heat and let it cool for about 1 minute. You can then pour the sauce into a heat proof container and allow it to cool.

Blondies

Preheat your oven to 350°F.

Spray an 8×8 baking pan with nonstick cooking spray and then line the pan with parchment paper. This will allow you to easily remove the blondies from the pan.

In a small sauce pan, melt your butter over medium heat. Once the butter has melted, set the pan aside and allow the butter to cool slightly.

1 cup unsalted butter

In a medium mixing bowl, whisk together your dry ingredients of flour, baking powder and salt and set the bowl aside.

1 cup all purpose flour,¼ teaspoon baking powder,¼ teaspoon fine sea salt

In a large sized mixing bowl, whisk together your melted butter, brown sugar, egg, and vanilla bean paste until well combined.

¾ cup light brown sugar,1 large egg,2 teaspoons vanilla bean paste

Add in your dry ingredients into your wet ingredients and stir until combined.

Using a rubber spatula, fold in your roughly chopped mini pretzels and chocolate chips.

1 cup mini pretzel twists,1 cup chocolate chips

Pour the batter into the prepared pan and spread it out evenly with your spatula.

Bake for approximately 35 to 45 minutes. Oven times do vary so check the blondies at 25 minutes to make sure they aren’t browning too fast on top. If they are, cover loosely with a foil tent and continue baking. You should be able to insert a toothpick or knife in the center and it should come out clean or with a few moist crumbs.

To Serve

Drizzle the caramel sauce over your cooled blondies.

salted caramel sauce

Top the blondies with 16 whole mini pretzel twists and sprinkle with additional chocolate chips and sea salt.

16 mini pretzel twists,sea salt,chocolate chips

Using the parchment paper, lift the blondies from the pan and cut evenly into 16 pieces.

Perfect Lemon Bars

 Ingredients

For the Crust

2 sticks butter, softened

1/2 cup granulated sugar

2 cups flour

1/8 teaspoon salt

For the filling:

6 extra-large eggs

3 cups granulated sugar

2 tablespoons grated lemon zest

1 cup lemon juice

1 cup flour

Powdered Sugar, for dusting

Instructions

Preheat oven to 350ºF.

Line a 9×13 pan with foil or parchment, and lightly spray with non-stick cooking spray.

Cream together the butter and sugar. Mix in the flour and salt until dough forms.

Press the dough into the pan, building up 1/2 inch crust on all sides.

Bake the crust for 15-20 minutes or until lightly golden brown. Chill.

Whisk together all of the remaining ingredients (except the powdered sugar), and pour into the cooled crust. Bake for 30-35 minutes until filling is set. Let cool to room temperature or chill overnight.

Dust with powdered sugar before cutting and serving.