Buttermilk Dinner Rolls

I was cleaning out my refrigerator yesterday morning when I saw I had a quart of buttermilk stashed in the back. Thankfully it was not expired yet but I'd forgotten I bought it a few weeks back because I was determined to make buttermilk biscuits. Then I had a mommy-brain fart, as I do every once in a while, and totally forgot about it.

Anyway, yesterday I found the buttermilk and immediately I started checking my plethora of cookbooks. I browsed through the Joy of Cooking, The Bread Baker's Apprentice, a few of my Czech and German cookbooks and all had good bread recipes using buttermilk but I was looking for something easier, in roll form instead of bread or biscuit or dumplings, and that I didn't have to use a ton of butter in. So, I went to Google and, lo and behold, I found this buttermilk dinner roll recipe via Michael Ruhlman who got it via Saveur which is my favorite gourmet magazine at the moment!

In Ruhlman's recipe, you are advised to let the dough rise until doubled, which should take 2 to 3 hours. I put my covered dough in my turned-off oven and let it rise for just one hour. Then after I placed my rolls in the springform pan, I let it rise another hour, again inside my turned-off oven. I think that seemed to do the trick. Anyhoo, I just happen to have poppy seeds but if you don't have them available, I think you can omit, just make sure you egg wash your rolls before you bake them. Lastly, I don't have a scale so I went with the conventional amounts and my rolls came out A-OK!

INGREDIENTS (makes 12 rolls)

• 28 ounces/800 grams AP flour (5 1/2 cups)
• 20 ounces/570 grams buttermilk, room temp or microwaved for 40 to 60 seconds to take the chill off it
• 1/4 ounce/7 grams (1 package) active dry yeast
• 1/2 ounce/14 grams kosher salt (1 tablespoon)
• 1.5 ounces/40 grams honey (2 tablespoons)
• vegetable spray or butter for greasing a springform pan
• 1 egg
• 1 teaspoon poppy seeds (or as desired)

DIRECTIONS

Combine the flour, buttermilk, yeast, salt and honey in the bowl of a standing mixer. Mix on medium till the dough is smooth and elastic, about 10 minutes.

Cover and let rise till doubled in volume (dough shouldn’t bounce back when you press a finger into it). This will take at least two hours, maybe three or more depending on the temperature of your dough and the temperature of your kitchen.

Turn the dough out onto your counter and give it a good knead. Divide the dough into 12 equal portions (about 4 ounces each). Form each into a tight boule by rolling it on the counter. (Check out this video on how to shape a boule).

Spray or butter a springform pan. Fit the boules into it, cover it with a towel and let the dough rise for an hour.

Preheat your oven to 375 degrees F./190 degrees C. Whisk the egg till it’s uniformly yellow.

When the rolls have risen again, brush them with the egg wash, sprinkle them with poppy seeds and bake them for 40 minutes. Let them rest for about 10 minutes before serving.

Serve with soft butter.

Irish Soda Bread (with currants)

As you all know, I am not a baker let alone a bread maker. I leave that job for my husband. But since he is away and I was having a craving for soda bread, I had to make it myself. I was very close to buying a ready made bread mix at the store; all I had to do was add water, but when I saw Ina Garten make this bread on her show, I figured I would give it a try. I used butter instead of shortening in my recipe but the outcome was still good. What I really like about this recipe is that in less than an hour you can have freshly baked soda bread for your family.

INGREDIENTS (makes one loaf)

• 2 cups flour
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 1/2 teaspoon ground nutmeg
• 1 1/2 tablespoons sugar
• 6 tablespoons solid shortening such as Crisco (I used unsalted butter)
• 2/3 cup currants mixed with 1 tablespoon of flour
• 2 teaspoons caraway seeds
• 1 cup buttermilk

DIRECTIONS

Preheat oven to 375 degrees F.

In a large bowl sift together the flour, baking soda, salt, nutmeg, and sugar. Using a pastry blender or fingertips, work the shortening into the flour until the consistency is the same as that of small peas. Stir in the raisins and caraway and mix to distribute evenly. Gradually stir in the buttermilk, 1/4 cup at a time, using only enough to allow the dough to come together. Knead the dough for 1 to 2 minutes. Shape the dough into a round loaf and place on a greased baking sheet. Cut an X on the top and over the sides of the loaf. Bake for 45 minutes or until the bread sounds hollow when tapped. Cool on a rack.

Cinnamon Pecan Buns

This recipe is an ode to my husband, and Stella's daddy, Matt. He made these pecan buns before he was sent out to sea and they were spectacular. The pecan buns were so soft and gooey, and so very delicious. These are specially good with a hot cup of coffee. If you make these, make sure you have a lot of people around to help you eat them. The buns are so much better eaten warm, right after you bake them. We miss you and we love you, Matt. Come home soon!

INGREDIENTS (makes about 15 buns)

• 4 tablespoons unsalted butter, melted and cooled
• 3/4 cup pecans
• 1/2 cup light brown sugar
• 1 teaspoon cinnamon
• 1/4 teaspoon kosher salt
• 1 cup cottage cheese
• 1/2 cup buttermilk
• 1 egg yolk
• 1/3 cup granulated sugar
• 1 teaspoon pure vanilla extract
• 2 teaspoons finely grated orange zest (optional)
• 2 1/4 cups all-purpose flour, plus more for dusting
• 1 tablespoon baking powder
• 1/4 teaspoon baking soda
• 1/2 teaspoon fine salt

DIRECTIONS

1. Preheat the oven to 350°. Brush the bottom and side of a 10-inch springform pan with half of the melted butter.
2. In a food processor, combine the pecans with the brown sugar, cinnamon and kosher salt; pulse until the nuts are almost finely ground. Transfer the mixture to a bowl and sprinkle a scant 3/4 cup over the bottom of the prepared pan. Wipe out the food processor.
3. Add the cottage cheese, buttermilk, egg yolk, granulated sugar, vanilla and orange zest to the processor and puree until smooth. In a medium bowl, combine the 2 1/4 cups of flour with the baking powder, baking soda and fine salt; whisk to mix. Add the flour mixture to the processor and pulse just until the dough comes together; it will be quite soft and sticky.
4. Turn the dough out onto a lightly floured work surface and gather it into a smooth ball. Roll out the dough to an 11-by-16-inch rectangle, flouring the work surface as necessary. Brush the dough with the remaining melted butter, leaving a 1/2-inch border all around. Sprinkle on the remaining pecan-sugar mixture.
5. Working from a long side, roll the dough into a tight cylinder and cut it into 1-inch slices. Arrange the slices cut side up in the prepared pan. Bake the buns in the middle of the oven for about 25 minutes, until lightly browned on top and slightly firm to the touch. Transfer the pan to a rack and let cool for 5 minutes. Run a knife around the inside of the pan to loosen the buns. Remove the springform ring. Invert the buns onto a plate and carefully remove the bottom of the pan. If any of the pecan mixture sticks to the pan, simply scrape it onto the buns. Serve warm.

Rosemary Focaccia Bread

I found this recipe in recipezaar.com and I know what you're thinking: how can I bake in this hot weather? Well, let me tell you something when a pregnant woman wants focaccia bread she's going to get focaccia bread. This is a very easy recipe and I used some of the fresh rosemary I'm growing in the backyard but you can totally make it your own by using your own variations. Instead of the rosemary, you might add fresh chopped sage to the dough with some fresh Parmesan on top; or you can add sliced olives, thinly sliced zucchini or thinly sliced onions and top the bread with such cheeses as grated Parmesan, Asiago, or even Fontina.

INGREDIENTS

• 1 (1/4 ounce) package active dry yeast
• 3/4 cup warm water (105 to 110 degrees)
• 3 cups unbleached all-purpose flour
• 1 teaspoon salt
• olive oil
• 2 tablespoons chopped fresh rosemary, divided
• coarse salt

DIRECTIONS

Dissolve the yeast in 1/2 cup of the warm water, and let sit 10 minutes until bubbly.

Meanwhile, in a large bowl, combine the flour, 1 tablespoon rosemary, one teaspoon of salt, yeast mixture and remaining water. Mix thoroughly with a wooden spoon and then your hands. (Note: if dough feels dry, add a bit more water a tablespoon at a time until it feels more elastic).

Transfer to a floured work surface and knead by hand for a few minutes or until smooth.

Place in a well oiled bowl, cover with plastic wrap, and let rise until doubled, about 1 1/2 hours.

Preheat oven to 425.

Punch down and place on an oiled baking sheet, forming into an oval or circle or rectangle. If you want, you can sprinkle corn meal on baking sheet instead of oil for a more rustic focaccia.

Dimple the top surface with your finger tips, then prick about 10 to 12 times with a fork and finally brush olive oil and sprinkle with coarse salt and remaining rosemary. Bake about 15 to 20 minutes or until golden. Serve warm or at room temperature.

I usually eat focaccia with slices of brie, but since I'm not supposed to eat fresh brie, I just cut myself a chunk of brie and baked it until it got all melty and paired it with the focaccia. It was heaven!

Date Nut Spice Bread

I was all Ina'd out this Mother's Day. Not only did I host a brunch at Chateau Blaha, but I also made all the food...and three of my recipes were directly from the Barefoot Contessa herself. I find that Ina Garten's recipes are quite exact and they usually turn out very good. On the menu I had scrabbled eggs with roasted asparagus, turkey breakfast patties, a lovely platter of bagels and lox, fruit salad that my sister-in-law made, and this date nut bread with orange zest cream cheese. I'll post the rest of the recipes throughout the week, but below is Ina's date nut bread, which was delish, indulgent and I only have a small slice left at the house.

INGREDIENTS (makes 1 loaf)

• 2 cups coarsely chopped dates (10 ounces pitted)
• 1/3 cup orange liqueur (recommended: Cointreau or Triple Sec)
• 4 tablespoons (1/2 stick) unsalted butter, at room temperature
• 3/4 cup light brown sugar, lightly packed
• 1 extra-large egg
• 1 teaspoon pure vanilla extract
• 1 tablespoon grated orange zest (2 oranges)
• 2 cups all-purpose flour
• 2 teaspoons baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves (I forgot to buy ground cloves, so I used Allspice instead)
• 1 teaspoon kosher salt
• 3/4 cup freshly squeezed orange juice (3 oranges)
• 3/4 cup coarsely chopped pecans (3 ounces)

For the cream cheese spread:

• 6 ounces cream cheese, at room temperature
• 1/3 cup granulated sugar
• 1 tablespoon grated orange zest

DIRECTIONS

Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.

Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans. Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined.

Slice the bread and serve with the orange cream cheese on the side for spreading. Yummers!

Hermit Bars

I made these hermit bars for Matthew. I sent them to him in a care package because apparently these bars hold up pretty well when mailing them to far away places. I had never heard of these bars until one day Matt told me about them. I guess these are very popular in care packages sent to the military. These bars are very easy to make and quite flavorful, too. They are a combination of a soft cookie, a fig newton and gingerbread. Usually packages that I send out to Matt tend to get there in a month, so once he gets them we'll see how they hold up and I hope he likes them!

INGREDIENTS (makes 16 bars)

• 1 cup all-purpose flour
• 1/3 cup packed dark brown sugar
• 1/2 teaspoon baking powder
• 1/2 teaspoon ginger
• 1/2 teaspoon cinnamon
• 1/4 teaspoon salt
• 1/4 cup mild molasses
• 3 tablespoons melted unsalted butter
• 1 teaspoon vanilla
• 1 egg white (large)
• 1/3 cup pecans, toasted and chopped
• 1/3 cup raisins, plumped and dried (I used 50% raising and 50% currants)

DIRECTIONS

Preheat oven to 350 degrees F. Line cookie sheet with parchment (I used foil and greased it with butter).

Thoroughly stir flour, brown sugar, baking powder, ginger, cinnamon and salt together in a medium size mixing bowl. Make a well in center of flour mixture.

In a small bowl, stir together molasses, butter, vanilla and egg white. Pour mixture into well; stir until well mixed. Stir in toasted pecans and raisins.

Divide mixture in half and shape each half into a 10×2 inch rectangle (approximately). Make sure the rectangles are spaced about 4 inches apart or more on cookie sheet.

Bake for 15-20 minutes or until edges seem browned and bars appear set and aromatic. Remove from oven and slide parchment onto a large cutting board. Slice each rectangle cross-wise into 1 ½ inch bars. Let cool completely. Recipe from CookieMadness.net

French Bread

I do not know what it is, but I'm in a homemade kick right now. Perhaps it's the pregnancy hormones; maybe it's my motherly love coming out; or I'm just bored. What ever it is, I've decided to start making more homemade foods, such as bread. I even made homemade sausage last week. So, depending on how my experiments come out, I may just start doing more "from scratch" cooking.

I found the French bread recipe in Suite101.com and basically, it's simple, it's easy and you only need 5 ingredients. The only hard part (if you want to call it hard) is the waiting and the kneading. This recipe is for 2 large loaves, but I made three medium loaves instead. This recipe makes a lot of bread, so just be warned. Next time, I may just make a lot of demi breads and give out as gifts.

INGREDIENTS (makes 2 large loaves)

• 2 packages dry yeast
• 2-1/2 cups warm water
• 1 tsp. sugar
• 6 cups all purpose flour
• 1-1/2 tsp. kosher salt + more for sprinkling

DIRECTIONS

Make sure water temperature is 110 to 115 degrees F. Place water in a large bowl and sprinkle with yeast and sugar. Let stand for 5 minutes until yeast dissolves and starts to bubble. Stir in 2 cups flour and salt. Cover and let rise for 1/2 hour.

Then gradually stir in enough of the remaining flour to make a soft dough. Turn the dough out onto a floured surface and knead for 10 minutes. (Knead by pressing on the dough, then folding over and pressing with the heel of your hand.) Then clean the large mixing bowl, spray with oil (I used olive oil), and place the dough in the bowl. Turn it in the bowl so the dough is greased (this prevents the top from cracking as it rises).

Cover the dough and let rise at room temperature for about 2-1/2 hours, until doubled in bulk. With your fist, punch down the dough. Divide in half and place one half on a lightly floured surface.

Using a rolling pin, roll dough to a 12x6" rectangle. Starting with the 12" side, roll up tightly. Seal seams and edges by pinching. Repeat with remaining dough.

Grease a cookie sheet and sprinkle with cornmeal. Place loaves on prepared sheet. Cover and let rise at room temperature until doubled, about 1 hour.

Preheat oven to 425 degrees F. Spray the loaves with a bit of water, then using a blade, made a few slashes across the top of each loaf. Sprinkle a little bit of salt over each loaf. Bake at 425 degrees F for 25-30 minutes until loaves are golden brown. Remove from cookie sheet and let cool on wire rack.

Red Beans and Rice and Cornbread Pudding

For some reason, I'm getting some weird cravings, and I was craving red beans and rice the other day. When I was in boarding school in Florida we used to have black beans and rice or red beans and rice A LOT! It was probably a cheap way to feed hungry students.

I got this recipe from "Down Home With the Neely's" which is a semi-new cooking show on Food Network. I'm still not sure if I like it, only because the couple (the Neely's) are so freakin' lovey-dovey...Oh, and if you're a bread pudding aficionado, I think you'll like this cornbread recipe. Bon appetit!

INGREDIENTS (serves 4 to 6)

Red Beans

• 1 tablespoon vegetable oil
• 1 medium onion, chopped
• 2 ribs celery, chopped
• 1 green bell pepper, chopped
• 2 cloves garlic, minced
• 1/2 pound smoked sausage, cut into 1/4-inch slices (I used Kielbasa)
• 1 tablespoon your favorite dry rub or seasoning salt
• 1 teaspoon dried thyme
• Salt and freshly ground black pepper
• 2 (12-ounce) cans red beans, drained and rinsed
• 3 cups chicken stock
• 2 bay leaves

Rice

• 4 cups chicken stock
• 2 cups long-grain rice
• 1 tablespoon vegetable oil
• Pinch salt

DIRECTIONS

In a large skillet heat the vegetable oil over medium-high heat. Saute the onion, celery, green bell pepper, and garlic until tender. Add the smoked sausage, dry rub, thyme, salt and pepper. Saute for about 5 minutes then add the red beans, chicken stock and bay leaves. Let simmer uncovered on low for 1 1/2 hours. Stirring occasionally and adding water, if necessary.

While the beans are cooking add all the ingredients for the rice to a small saucepan over medium heat. Cover and let cook for 15 minutes. Once the rice is cooked, let stand for 5 minutes. Serve with the red beans.

Cornbread Pudding

• 1 (17 oz.) can whole kernel corn
• 1 (17 oz.) can cream style corn
• 1 stick butter, melted and cooled
• 1 (8 oz.) pkg. sour cream
• 2 eggs, beaten
• 1 pkg. Jiffy corn muffin mix

DIRECTIONS

Beat eggs. Add melted, cooled butter, sour cream, whole and creamed corn, and Jiffy mix and mix well to combine. Put into 2 1/2 quart casserole. Bake about 1 hour at 350 degrees.

Banana Cake

I found that we had two overly ripe bananas in the house the other day and, of course, the first thing that came to mind was banana bread. I checked my cookbooks for recipes and I also checked online, and the recipes were all pretty much the same. I had remember a long time ago that my mom used to make a banana bread with sour cream. So finally, I found the recipe below (it is for banana muffins, but I adapted to a cake) and the cake was moist and delicious and it goes so well with a hot cup of coffee. I called this banana cake because I didn't have a loaf pan, so I baked it in a 9" round cake pan. Next time, I might make a strudel and put it on top. Umm..that would be yummy.

INGREDIENTS

• 1 1/2 cups all-purpose flour
• 1 teaspoon baking soda
• 1/4 teaspoon salt
• 1 stick (4 ounces) unsalted butter, at room temperature
• 1 cup sugar
• 1 teaspoon pure vanilla extract
• 1 large egg, at room temperature
• 2 very ripe bananas, mashed (about 3/4 cup)
• 1/2 cup sour cream
• 3 ounces chopped walnuts, optional

DIRECTIONS

Preheat the oven to 350°F. Generously butter 9" cake pan.

Sift the flour, baking soda and salt together.

Working with a stand mixer fitted with a paddle attachment, or with a hand mixer in a large bowl beat the butter until creamy. Add the sugar and beat at medium speed until pale and fluffy.

Beat in the vanilla, then the egg, beating for about 1 minute. Reduce the mixer speed to low and mix in the bananas. Finally, mix in half the dry ingredients (don't be disturbed if the batter curdles), all the sour cream and then the rest of the flour mixture. Stir in the chopped walnuts by hand.

Pour cake batter into cake pan.

Bake for about 28 to 32 minutes, or until a knife inserted into the center of the cake comes out clean.

Transfer cake to a rack, cool for 15 minutes, then gently turn the cake out of the pan. Cool to room temperature on a rack and cut into wedges and serve. YUM!

Rosca de Reyes

Dearest readers (or should I say reader?):

I apologize I have not updated my blog in a while but I'm still under the weather, although I'm feeling much better. Unfortunately my appetite has not come back full force yet, so I haven't had the urge to cook anything.

I've been surviving on food my mom was bringing me (yes, sometimes even the grown up adults need a little mommy time) and leftovers tamales I froze. I'm happy to announce, though, that last night I was feeling good enough to go grocery shopping and it was the first time in years that I spent over $100!!!

So for the coming week I have some braised beef short ribs in mind; homemade Bolognese sauce; filet mignon wrapped in bacon, and a great spicy shredded beef recipe you will not believe how easy and good it is...but you'll just have to wait.

During my shopping excursion last night I stopped at Panchitas, our local Mexican bakery and I was happy to run into a plethora of Rosca de Reyes or Kings Cakes, they had for sale. I didn't buy one because they were quite big, but basically this is the history about the Rosca de Reyes (I'm going by what my grandparents told me): every year on January 6th (this is the date when the Three Kings arrived at the manger where Jesus was born) families get together to eat the Rosca de Reyes. Each person gets a piece of cake, but the catch is that there is a little baby Jesus hidden in the cake. So, the lucky person who gets the baby Jesus has to have a get together on Fat Tuesday (the day before Ash Wednesday). It's basically just an excuse to have a party and drink and eat...which is fine by me!

INGREDIENTS

• 1 packet yeast
• ¼ cup of lukewarm milk
• 3 1/2 cups flour
• 3/4 cups of sugar
• 7 eggs
• 125 grams butter, melted
• 1/4 tsp. aniseed
• 100 grams raisins
• 1 tsp vanilla
• 2 teaspoons of cinnamon
• Pinch of salt
• 50 grams candied figs
• 50 grams candied orange
• 50 grams candied lemon
• 50 grams candied cherries
• 50 grams candied citron
• 1 beaten egg
• sugar
• flour, for dusting

DIRECTIONS

Dissolve the yeast in the lukewarm milk.

Mix the flour, dissolved yeast, sugar, eggs, melted butter, cinnamon, aniseed, raisins, vanilla and salt. Knead for five to ten minutes until pliable. Place in a bowl, cover with a tea towel and place somewhere warm to rise (1-2 hours). Meanwhile cut the candied fruits into strips.

Form the dough into a ring or rosca. Add the baby Jesus figurine.

Place the ring on a baking tray decorating the top with the candied fruit. Leave to rise again for 20-30 minutes.

Preheat oven to 360° F ( 180°C)

Brush the rosca with beaten egg and sprinkle over with sugar. Bake for 40-45 minutes.

Remove from the oven and serve to celebrate Christmas the Mexican way. Remember, tradition says that whoever finds the figurine of the baby Jesus has to host the next party!

Cottage Cheese Bread

I made Kay's famous Dill Seed Bread for Christmas and it came out fantastic. So, I wanted to try to make a similar bread, but without the dill seed. This recipe is as simple as they get. I love it because the cottage cheese gives the bread a very soft texture and feel and you can use it for sandwiches or toast it and slather some honey-butter on it. Yum! I think my husband and I might have a bread bake-off when he comes home because I'm getting pretty good a baking. Next time: sourdough bread...oooh!

INGREDIENTS

• 1 package dry yeast
• 1/4 cup warm water
• 1 tablespoon butter
• 1 cup cottage cheese
• 2 tablespoons sugar
• 1 teaspoon kosher salt
• 1/4 teaspoon baking soda
• 1 egg, beaten
• 2 1/2 cups sifted flour, plus more for dusting
• Artisan Bread Topping (optional)

DIRECTIONS

Dissolve yeast in warm water.

In a small sauce pan, heat butter and cottage cheese until warm and butter is melted; add sugar, salt, soda and egg. Mix well and blend in yeast mixture.

In a large bowl add the flour and the cottage cheese mixture and mix well. Turn out onto a floured board or surface and knead until smooth and not very sticky, about 10 minutes (you may need to add a little more flour, if needed).

Place dough into a lightly oiled bowl, cover with a cloth or loosely plastic wrap and put it in a warm, draft free place and let rise until doubled, about an hour.

Punch down dough, knead briefly and shape into two loaves. Place loaves in greased 9x5x3 inch pans, cover and let double again--I placed my loaves on bread couches.

Just before baking, score the tops of bread and lightly spritz with water. At this point you can top with a little kosher salt or an artisan bread topping mix (I used King Arthur's).

Bake at 350 degrees Fahrenheit for 30 minutes...but check after 25 minutes. Let bread cool completely before serving.

Kolaches

What exactly is a kolache (or kolachky)? It is a slightly sweet, yeasted roll with filling. It has Czech/Croatian roots, and if it wasn't for my in-laws (and my husband), I would have never known these sweet treats existed. The most popular filling (I'm told) is poppyseed filling, but other favorite fillings are apricot and cottage-cheese filling. I did try to make "faux-laches" last year, but they do not compare to these delightful breads. The poppy seed filling was purchased from the bakery in Lonsdale, Minnesota, but I've seen poppy seed filling cans available at specialty stores, like Sur la Table and I think you may find it at Michael's, too. Anyhoo, my mother-in-law made these kolaches and all I did was take pictures. Your house will smell wonderful once you get these gems baking. Oh, and this recipe makes about a gazillion, so I recommend you try different fillings.

INGREDIENTS

• 1 Tablespoon sugar
• 2 Packages of yeast
• 1/2 Cup warm water (105 - 115 degrees)
• 2 Cups milk
• 1/2 Cup plus 2 tablespoons shortening
• 2 Teaspoons salt
• 2 Egg yolks
• 1/2 Cup sugar
• 6 1/4 Cups flour, sifted (preferable bread flour)
• 1 1/2 Sticks of melted butter
• Poppy seed, apricot or cottage cheese filling (or all three!)

DIRECTIONS

Sprinkle 1 tablespoon sugar over the yeast and dissolve in lukewarm water. Set aside to rise.

Heat the milk in a small saucepan; add the shortening to dissolve. Allow to cool to lukewarm; then add salt, slightly-beaten egg yolks, and sugar. It is only necessary to heat the milk until the shortening melts.

Combine milk-egg mixture and yeast mixture. Add flour gradually and work dough by hand or with a mixer until glossy. Keep it a little sticky, if at all possible.

About the first three cups of flour can be added in the beginning. Stir with a wooden spoon until too heavy to handle. Gather dough together with clean, floured hands, and knead. If the dough sticks to your hands or the surface, a little more flour is needed. Add flour by putting a slightly thicker coat on hands and surface. Continue to knead until the dough acquires a sheen.

Cover, place in a warm, draft-free place, and let rise until double in bulk, about 45 minutes to an hour.

After the dough has risen, punch down the dough, and lightly knead. Divide into 4 parts. Roll out one part to about 12"x6" rectangle and cut into 3"x3" pieces. Place about a heaping tablespoon of filling into each square and gather each corner in the middle, pinching well (see picture below).

Place kolaches in buttered pans, then place pans of kolache in a warm, draft free place, and allow to double in bulk again, about 45 minutes to one hour.

Place in an oven preheated to 375 degrees. Bake until golden brown, about 20 to 30 minutes.

Remove the kolaches from the oven and slather with melted butter (optional). Cool slightly, remove from pans, and cool on wire racks. Recipe makes 3 to 4 dozen.

Roasted Asparagus with Scrambled Eggs

I came home a little early yesterday and caught and episode of Barefoot Contessa on the Food Network. She made this dish for Jeffrey, her husband, who is always conveniently away during the week. Anyhoo, I halved the recipe because I'm cooking for one right now, and I used smoked Gouda instead of Parmesan, but that's just my preference. This was perfect for me and the eggs came out perfect. I forgot how delish it is to eat eggs for dinner. Yum.

INGREDIENTS (serves 1)

• 8 spears fresh asparagus
• 1 teaspoon olive oil
• Kosher salt and freshly ground black pepper
• 1 tablespoon freshly grated Parmesan or smoked Gouda
• 2 extra-large eggs
• 1 tablespoon half-and-half
• 1/2 tablespoon chopped parsley
• 1/2 tablespoon unsalted butter, divided
• 1 slice of 7-grain bread or 1 bagel slice

DIRECTIONS

Preheat the oven to 400 degrees F.

Break off the tough ends of the asparagus. Place the asparagus on a baking sheet, drizzle with olive oil, then toss to coat the asparagus completely. Spread the asparagus in a single layer and sprinkle with salt and pepper. Roast the asparagus for 10 minutes, until tender but still crisp. Sprinkle with the Parmesan or smoked Gouda and return to the oven for 5 minutes, or until the cheese melts.

While the asparagus is roasting, whisk the eggs in a bowl with the half-and-half, parsley, and salt and pepper, to taste. Melt 1/4 tablespoon of butter in a large non-stick skillet. Cook the eggs on the lowest heat, stirring constantly with a wooden spoon, to the desired doneness. Remove from the heat and add the remaining 1/4 tablespoon of butter, and stir until it melts (you can omit this if you're watching your fat intake).

Meanwhile, toast your bread. Serve scrambled eggs with the roasted asparagus and 7-grain bread (I placed the egg on top of my toasted bagel).

No Knead Bread

My hubby, Matt, is the baker of the family and he loves to make rustic breads or likes to try unusual bread recipes. The no knead bread recipe below is definitely different, but Oh So Good! This recipe is an adaptation of an adaptation from Sullivan Street Bakery in New York City. Matt's dad gave him the recipe [link] last Thanksgiving, and Matthew made it for the first time yesterday--we ate it today as this bread does require at least 24 hours--so make sure you prepare.

INGREDIENTS (makes one 1½ lb loaf)

• 3 cups bread flour (use Harvest King bread flour, if possible)
• 1/4 teaspoon instant yeast
• 3/4 tablespoon kosher salt (or 1 teaspoon table salt)
• 1 1/2 cups warm water
• Covered pot (five-quart or larger cast iron, Pyrex, ceramic, enamel...something that can go into a 450F oven.)

DIRECTIONS

1. Mix dough: The night before, combine all ingredients in a big bowl with a wooden spoon until the dough just comes together. It will be a shaggy, doughy mess. Cover with plastic wrap and let sit 12-20 hours on countertop.
2. Shape & preheat: The dough will now be wet, sticky and bubbly. With a wet spatula, dump the dough on a floured surface. Fold ends of dough over a few times with the spatula and nudge it into a ball shape. You can use your hands if you like, just keep your hands wet so that the dough does not stick. Generously dust a cotton towel (not terrycloth) with flour. Set dough seam side down on top of towel. Fold towel over the dough. Let it nap for 2 hours. When you've got about a half hour left, slip your covered pot into the oven and preheat to 450F.
3. Bake: Your dough should have doubled in size. Remove pot from oven, being careful as pot will be super hot. Holding towel, dump wobbly dough into pot. Doesn't matter which way it lands. Shake to even dough out. Cover. Bake 30 minutes. Uncover, bake another 15-20 minutes or until the crust is beautifully golden and middle of loaf is 210F. Remove and let cool on wired rack. If not eating right away, you can re-crisp crust in 350F oven for 10 minutes.

The best way to eat it this super delicious bread is to smear a warm slice with some good butter (Kerrygold or whipped Land'O Lakes), or with a slice of good French brie.

Lussekatter (Swedish St. Lucia Buns)

Matthew has been on a baking kick lately. Yesterday he made (by accident) a brioche loaf, which was excellent after he sliced it and made it into French toast (recipe coming soon). So we have been looking for new bread recipes that are not very common for us, and this one caught my eye: Lussekatter, or St. Lucia Buns, which are traditional breads served in most Swedish homes on December 13th. These are moist, tasty and very yellow buns. I have no idea who St. Lucia was, or why Sweden celebrates this day--because I think St. Lucia is Italian--but I figured since Matt's family is part Scandinavian we'd give it a try. By the way, "lussekatter" translates to "Lucia cats." Meow!

INGREDIENTS (makes 12 buns)

• 1/3 cup milk
• 1/4 cup butter
• 1/4 cup warm water
• 1 package yeast
• 1/4 cup sugar
• 1 egg
• 1/2 teaspoon salt
• 1/4 teaspoon saffron
• 2 and 3/4 cups flour
• vegetable oil
• 1 egg
• 1 tablespoon water
• Raisins

DIRECTIONS

Place milk and butter in a small saucepan. Heat on medium until the butter melts.

In a large bowl mix the warm water and yeast and let stand 60 seconds. Add the warm milk and butter mixture. Then add the egg, sugar, salt, and saffron.

Add 1-1/2 cups of flour. Mix well. Add more flour gradually until the dough is stiff. Knead the dough on a floured surface for 5 to 10 minutes. Coat the bowl with a little vegetable oil and put in your dough ball. Cover with a towel and let the dough rise until it is doubled in size.

Preheat oven to 350 degrees.

Punch down the dough and divide it into 12 sections. Roll each section into a rope. Cross two ropes in the middle and curl the ends into circles (see diagram). Carefully place the buns on a greased cookie sheet, cover, and let rise until they are doubled in size. Mix and egg and water and brush the tops of the buns. Decorate with raisins on each end (see diagram) and bake at 350°F for 15 to 20 minutes or until golden brown.

Pan de Muerto - Day of the Dead Bread

The Day of the Dead is a Mexican tradition inherited from the rituals that were once practiced by the Aztecs, Toltecas, Chichimecas and Mayan people. According to tradition, during the 1st and 2nd day of November, souls of the dead return to their homes on Earth to share with their living relatives the foods that were placed in their altars. The most common food placed in altars, or tombs, is the Pan de Muerto or Day of the Dead bread.

The Pan de Muerto is sweet bread flavored with anise seeds, orange peel and sugar. The bread is often shaped into a large round, to symbolize the tomb or grave, with a smaller round on top, which symbolizes the head of the dead relative, and the lateral decorations, symbolizes the bones. I'm not entirely sure why the breads are shaped like this, but lately some fancy bakeries have been shaping them into skulls and even animal shapes, for the dead family pets. You can decorate the breads with colored sugars or gel food coloring, if you want. The best part is that you get to eat the bread, and believe me it's surprisingly good, although I'm not a big anise fan.

My husband, Matt, made these lovely breads and we're putting them in the altar of my brother, Robert, and my uncle Manuel, my abuelito, Tomas, and Lindsey's mom, Barbara.

INGREDIENTS (makes 4 to 6 loaves)

Dough

• 1/4 cup butter
• 1/4 cup milk
• 1/4 cup warm water (110 degrees F/45 degrees C)
• 3 cups all-purpose flour
• 1 1/4 teaspoons active dry yeast
• 1/2 teaspoon salt
• 2 teaspoons anise seed
• 1/4 cup white sugar
• 2 eggs, beaten
• 2 teaspoons orange zest

Glaze

• 1/4 cup white sugar
• 1/4 cup orange juice
• 1 tablespoon orange zest
• 2 tablespoons white sugar, for sprinkling

DIRECTIONS

Heat the milk and the butter together in a medium saucepan, until the butter melts. Remove from the heat and add them warm water. The mixture should be around 110 degrees F.

In a large bowl combine 1 cup of the flour, yeast, salt, anise seed and 1/4 cup of the sugar. Beat in the warm milk mixture then add the eggs and orange zest and beat until well combined. Stir in 1/2 cup of flour and continue adding more flour until the dough is soft.

Turn the dough out onto a lightly floured surface and knead until smooth and elastic. Place the dough into a lightly greased bowl cover with plastic wrap and let rise in a warm place until doubled in size. This will take about 1 to 2 hours. Punch the dough down and shape it into 4 to 6 round loaves with a round knob on top and smaller ropes going down laterally (see picture). Place dough onto a baking sheet, loosely cover with plastic wrap and let rise in a warm place for about 30 minutes or until just about doubled in size.

Bake in a preheated 350 degrees F oven for about 30 to 40 minutes. Remove from oven let cool slightly then brush with glaze.

To make glaze: In a small saucepan combine the 1/4 cup sugar, orange juice and orange zest. Bring to a boil over medium heat and boil for 2 minutes. Brush over top of bread while still warm. Sprinkle glazed bread with white sugar.

Lee's Banana Bread

My little sister, Nathalie, is finally learning how to cook. Not that she is completely clueless--she does make a great breakfast--but she's beginning to look up recipes, and baking. She made this completely insane banana bread with real shortening, for crissakes! It's very moist and delicious and it's sure to become a family favorite. Also note, the chocolate chips are totally optional except for you chocoholics...and you know who you are!!!

INGREDIENTS (makes 3 loaves)

• 1 cup vegetable shortening, plus extra for greasing
• 2 1/2 cup cake flour or all-purpose flour, plus extra for flouring
• 2 cups sugar
• 4 eggs
• 6 ripe bananas
• 1 tsp. baking powder
• 1 tsp. salt
• 1 cup chopped walnuts, optional
• 1/2 cup chocolate chips, optional

DIRECTIONS

Preheat oven to 350F.

Grease 3 loaf pans with shortening, then add about 1 tablespoon flour into each pan and tilt pan to coat. Shake off any extra flour.

In a large bowl, combine flour, baking soda and salt; stir to mix well.

In the bowl of an electric mixer, beat together shortening, sugar, mashed bananas, and eggs. When well beaten, gradually add the flour mixture while mixture is at lowest speed. Mix only until combined.

Stir in any chopped walnuts, pecans, hazelnuts or macadamia nuts, and/or chocolate chips, if using.

Pour batter into the 3 loaf pans.

Bake for 65-70 minutes or until cake tests done (toothpick inserted in center comes out clean).

Remove from oven and allow to sit for several minutes. Run a bread knife around edges of loaf pan to free it from sides and remove from pan.

Serve with whipped cream cheese spread on each slice, just to add a bit more fat if there isn't enough in the bread already!