Author: paul

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Amish Dinner Rolls

8-11 8-10

Amish Dinner Rolls
Ingredients
  1. 2 eggs
  2. 1/3 cup (2 1/2 ounces) sugar
  3. 1 1/2 teaspoons salt
  4. 6 tablespoons (3 ounces) butter
  5. 1 cup (7 1/4 ounces) unseasoned mashed potatoes, lightly packed*
  6. 2 1/2 teaspoons instant yeast
  7. 3/4 cup water (potato water, if possible)
  8. 4 1/4 cups (18 ounces) King Arthur Unbleached All-Purpose Flour
  9. *1 medium-to-large baking potato will yield 8 ounces of mashed potato.
Instructions
  1. Manual/Mixer Method: In a medium-sized mixing bowl, combine all of the ingredients, and mix until the dough starts to leave the sides of the bowl. Transfer the dough to a lightly greased or floured surface, and knead it for 6 to 8 minutes, or until it's smooth and shiny. Or knead it in a mixer, using the dough hook. Place the dough in a lightly greased bowl or rising bucket, turn to coat, cover the container with plastic wrap, and let the dough rise till it's doubled in bulk, about 90 minutes.
  2. *note The dough should not be overly goopy. The last time I made them they were too we. They still cooked fine but were heard to shape into rolls and spread out and ended up a bit flat. Perhaps try kneading in a bit more flour.
  3. Bread Machine Method: Place all the ingredients into the pan of your bread machine in the order recommended by the manufacturer (usually, liquids first, yeast last). Program the machine for dough or manual, and press Start. Check the dough about 10 minutes before the end of the final kneading cycle and adjust its consistency as necessary by adding additional water or flour to form a soft, smooth ball. Allow the machine to complete its cycle, then allow the dough to remain in the machine till it's doubled in bulk, perhaps an additional 30 minutes or so.
  4. Shaping: To make stand-alone rolls, divide the dough into 16 equal pieces. If you want to make soft-sided, pull-apart rolls, divide the dough into 15 pieces. This isn't as challenging as it sounds: first, divide the dough into three equal pieces (about 375g, 14 ounces, each). Pinch off one piece, about the size of a racquetball or handball (75g, 2 3/4 ounces), off each of the three pieces, setting the pinched-off pieces aside; then simply divide what's left of the three pieces into four pieces each. Presto! Fifteen balls of dough. Gently roll the dough balls under your cupped fingers till they're nice and round.
  5. Place the 16 dough balls onto a parchment-lined or lightly greased baking sheet or sheets, leaving about 2 inches between them. Or place the 15 dough balls into a lightly greased 9 x 13-inch pan, spacing them evenly in five rolls of three balls each. Cover the pan(s) with a proof cover or lightly greased plastic wrap, and allow the rolls to rise for about 2 hours, till they're quite puffy; the rolls in the 9 x 13-inch pan should be touching (or almost touching) one another.
  6. Baking: Bake the rolls in a preheated 350 F oven for 20 to 25 minutes, till they're golden brown. Remove them from the oven, carefully turn them out of the pan -- the pull-apart rolls will come out all in one piece -- and brush them with melted butter, if desired.
Notes
  1. Serve warm or at room temperature.
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8-9 8-8 8-7 8-6 8-3 8-5

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Spinach Dip

Spinach Dip
Ingredients
  1. One 4-ounce package cream cheese, cubed
  2. 2 tablespoons heavy or whipping cream
  3. 3 tablespoons grated parmesan cheese
  4. 1 tablespoon diced pimento
  5. 1 teaspoon of finely chopped onion
  6. 1/2 teaspoon Worcestershire sauce
  7. pinch thyme
  8. pinch garlic salt
Instructions
  1. Combine cream cheese and whipping cream in greased stoneware.
  2. Cover with a paper towel.
  3. Cook for 1-2 minutes, until cheese is melted, stirring often.
  4. Add remaining ingredients.
  5. Replace paper towel and cook for an additional minute or until fully heated through.
  6. Serve with raw vegetables, crackers or toasted baguette rounds.
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Crusty Rolls

6-3 6-2

Crusty Rolls
starter
  1. 1/2 cup cool water
  2. 1 cup King Arthur Unbleached All-Purpose Flour
  3. 1/8 teaspoon instant yeast
dough
  1. all of the starter
  2. 3 1/2 cups King Arthur Unbleached All-Purpose Flour
  3. 1 cup lukewarm water
  4. 1 1/2 teaspoons salt
  5. 1/4 teaspoon instant yeast
  6. egg wash
  7. 1 large egg white mixed with 1/2 cup cool water
Instructions
  1. To make the starter: Mix the starter ingredients together until smooth, cover, and let rest at room temperature overnight.
  2. Combine all of the dough ingredients and mix and knead them together — by hand, mixer or bread machine — until you've made a soft, somewhat smooth dough; it should be cohesive, but the surface may still be a bit rough. It may also stick to the bowl just the tiniest bit.
  3. Allow the dough to rise, covered, for 3 hours, gently deflating it and turning it over at 1 hour, and again at 2 hours.
  4. Turn the dough out onto a lightly greased work surface. Divide it into 12 pieces, shape the pieces into balls, and firm them up by rolling them under your lightly cupped fingers.
  5. Place the rolls on a parchment-lined baking sheet, cover them, and let them rise for 1 to 2 hours, until they're puffy, though not doubled in size. They'll flatten out a bit as they rise; that's OK.
  6. Cover the rolls, and refrigerate them for 1 to 2 hours. Towards the end of the rolls' chill, preheat the oven to 425°F. Do not over do the refridgeration or the rolls will be hard as a rock. Cook the rolls immediately.
  7. Whisk together the egg white and water until frothy. Remove the rolls from the refrigerator, and brush them with the wash; you won't use it all up. Again, don't be discouraged if the rolls seem a bit flat; they'll pick up when the hit the oven's heat.
  8. Slash a 1/4" deep cut across the top of each roll. Immediately put the rolls into the oven.
  9. Bake the rolls for 20 to 25 minutes, until they're a deep golden brown. Remove them from the oven, and cool on a rack. Or, for best crunch, open the oven door, and allow the rolls to cool in the turned-off, open-door oven.
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6-1

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Stuffed Peppers

Stuffed Pappers
Ingredients
  1. 12 medium green peppers
  2. 2 lbs ground beef
  3. 4 cups white rice
  4. 5 medium tomatoes or 2 large cans whole tomatoes
Instructions
  1. Cook the rice.
  2. Simmer the tomatoes over low heat for about 30 minutes. When finished mash them with a potato masher.
  3. Brown the ground beef.
  4. Allow all ingredients to cool.
  5. Cut the tops off of the green peppers. Remove the seeds and groom the tops.
  6. Fold the ground beef, rice, and 2/3 of the tomatoes together.
  7. Stuff the green peppers with the mixture, sprinkle with tomatoes. Place the top of the pepper back on top.
  8. Place in a tin baking pan. Cover with tin foil.
  9. Bake for 45 minutes at 350 degrees. Serve hot.
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Grilled Leg of Lamb

Grilled Leg of Lamb
Rub
  1. 1 1/2 garlic bulbs
  2. 1 tsp salt
  3. 1 tsp black pepper
  4. 1 Tbs safflower oil
  5. 1 large orange
  6. 1/8 cup fresh thyme
  7. 1/4 cup fresh rosemary
Lamb
  1. 1 (6 1/2- to 7-lb) bone-in leg of lamb, trimmed of all but a layer of fat
Instructions
  1. Peerl orange. Save orange peels. Add orange plus all rub ingredients to food processor a blend. Rub rub all over the lamb. Put lamb and orange peels in a plasic bag at room temberature for 4 hours.
  2. Prepare grill for indirect-heat cooking over medium-hot charcoal.
  3. Grill lamb over area with no coals without turning, until thermometer inserted into thickest part of roast (almost to the bone but not touching it) registers 125u00b0F for medium-rare, 1 to 1 1/2 hours (temperatures in thinner parts of leg may register up to 160u00b0F). To maintain medium-hot charcoal, add more charcoal (about 2 cups) every 20 minutes. Optional: add cherry smoking wood chips while grilling.
  4. Let lamb stand on a cutting board, uncovered, 10 minutes.
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Stuffed Cabbage

P1090224

Stuffed Cabbage
Ingredients
  1. 1 medium head of cabbage
  2. 2 lbs ground beef
  3. 4 cups white rice
  4. 5 medium tomatoes or 2 large cans whole tomatoes
Instructions
  1. Cook the rice.
  2. Simmer the tomatoes over low heat for about 30 minutes. When finished mash them with a potato masher.
  3. Using a large pot, boil the cabbage head in 2 inches of water for about 5 minutes. Let cool, then separate the leaves carefully trying not to rip them.
  4. Brown the ground beef.
  5. Allow all ingredients to cool.
  6. Fold the ground beef, rice, and 1/2 the tomatoes together.
  7. Use about 1/4 cup of mixture in each cabbage leaf, wrap the leaf around the mixture. Place in a tin baking pan. Sprinkle remaining tomatoes over the cabbage rolls.
  8. Will make about 4 small baking pans of stuffed cabbage rolls, can be frozen.
  9. Bake thawed cabbage rolls for 45 minutes at 350 degrees. Serve hot.
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P1090223 P1090222