Wednesday, March 27, 2013

"sweet 16" recipe suggestions for healing (a.k.a. - syracuse orange is going down)

The "Sweet 16" is around the corner, so I thought I'd share some good game time recipe options from the site.  Whether it's a simple snack, a more filling main course, or a refreshing drink you're looking for, there should be something for just about everyone.

I lived in Indiana my whole childhood through high school, but we moved to major Hoosier Country when I was in eighth grade.  In Dubois Co., Big Red was the drink of choice, there was a basketball goal in practically every driveway, and Larry Byrd was a common household name. 

Friday nights at Memorial Gym were some of the best I remember... smelling the popcorn, playing in the pep band, circling the top while hanging out with my best friend, Ang'.  There were numerous heart-stopping, down-to-the-wire shoot-outs, and our Southridge Raiders made the trek to State more than once.  I loved my time there, and that is where I learned to love basketball as well. Little did I know just a handful of years later, I'd marry a coach and spend even more time in small and large gyms throughout Indiana and Tennessee cheering on the teams and my husband.  

It goes without saying, tomorrow night at 8:45 will be big-time exciting in our house.  IU will take on Syracuse in style, I assure you.  And, by the way.  If any of you are rooting for the Orange, make sure you have some good grub in hand.  

It'll make the loss a little easier to swallow...

Monday, March 25, 2013

spanish spaghetti bake

Can I just tell you how much I love it when things come together just right?  Especially when you're flying by the seat of your pants?

Saturday, I went on what felt like a marathon grocery shopping run.  We had been gone a week to visit family for Spring Break, so there was a lot of catching up to do in the fridge.  I promise there was a plan for supper when I returned from the store, but how many of you have experienced the following?  
  • You're gone shopping for what seems like forever.  
  • You unload like 15 bags of groceries.  
  • The 15 bags suddenly are staring back at you from the kitchen floor looking as though they've multiplied by three and still have to be put away.  
  • Oh, and it's nearing 6:00 PM. 
  • Did I mention everyone's starving? 
Ugh.  Are you with me here?

I just couldn't wrap my head around whipping up anything too involved.

And so I brainstormed this concoction.  Seriously, folks.  In a matter of 45 minutes, we had supper.  And I think a pretty good one.  John had three helpings.  Daniel gave great feedback, licking the bottom of the dish.  And what about Luke, you ask?  Well... in perfect Luke fashion, he was very happy with the PBJ he whipped up for himself.  

Hey, listen.  If I have approval from two of the three, the rest is gravy.

When you look at the ingredient list, you will find this is really a healthy and hearty dish.  I do need to say, though, I rarely, rarely use cheese "food."  

And what is that anyway?  Actually, never mind.  It's probably best we don't know.  

At any rate, this whole recipe came about as I was in a bit of a panic of what to do fast and remembered I had some left in the fridge that needed to be used.  I'm sure you could use the real deal when making this, if you'd like to feel better about the ingredients.  That's unless your grocery store is as fickle as ours about consistently carrying the real queso.  I couldn't get it for the life of me a couple of weeks ago when the boys were begging for the "Mexican restaurant cheese" to go with their nacho chips, so Velveeta was it.

I'm looking forward to doing this one again soon.  There was a ton of flavor and couldn't have been easier.  What a fantastic dish to prepare for company too!  I'm so glad my Saturday went the way it did.  No joke.  I have this flying-by-the-seat-of-my-pants thing down pat!

Spanish Spaghetti Bake - makes one 9x13 dish
  • 1 1/2 pounds ground beef (or shredded chicken), cooked
  • 3 cups of your favorite prepared salsa
  • 2 tbsp. taco seasoning (my preferred recipe below)
  • 2 tbsp. chopped cilantro (plus more for garnish)
  • 1 pound spaghetti noodles, cooked (we mixed whole wheat and plain)
  • 12 ounces queso cheese
  • pickled jalapeño slices, optional
~ Preheat oven to 350 degrees.
~ Spray one 9x13 casserole dish with non-stick cooking spray.  Set aside.
~ Mix together cooked meat, salsa, taco seasoning, and cilantro.
~ Spread about 3/4 cup of sauce on the bottom of the dish.
~ Layer noodles, sauce, and cheese.  Repeat.  I save a little more than half of the cheese for 
    the top layer, so there's plenty to cover.
~ Cover the dish with foil, being careful to tent the foil to keep it from sticking to the 
    cheese as it heats.  Cook for 25-30 minutes.
~ Remove foil and turn oven to broil.  Watch closely for cheese to fully melt.  When it 
    begins to blister, remove and let cool for five minutes before serving. 
~ Garnish with snipped cilantro and jalapeño slices, if preferred.

Homemade Taco Seasoning
  • 1 tsp. sea salt
  • 1 tsp. pepper
  • 1 tbsp. chili powder
  • 1/4 tsp. garlic powder
  • 1/4 tsp. onion powder
  • 1/4 tsp. crushed red pepper
  • 1/4 tsp. oregano
  • 1/2 tsp. paprika
  • 1 1/2 tsp. ground cumin
~ Mix all ingredients.

Spaghetti recipe from The Lazy Daisy Kitchen.  Taco seasoning recipe from All Recipes.

Thursday, March 21, 2013

lemon rosemary spatchcock chicken - a lazy daisy favorite

Several years ago, I was watching Oprah when I learned of this dish.  I wasn't a regular viewer of her show, but I never wanted to miss an episode if she was featuring anything regarding food or cooking.  

That afternoon in 2006 I fell in love with Nigella Lawson.  

Nigella was beautiful to look at, listen to, and just... well... normal.  She had a flair for refined food done simply.  So simply, by the episode's end, she had me believing I could whip up a gourmet meal with no trouble.

And I did. 

I have no idea if what I do today with this chicken recipe is exactly what Nigella suggested then, but I remember she was very loose with her instructions and seemed to celebrate personal taste and judgment.  The following is what always works for me, but I too encourage you to try what you desire.

In my opinion, this combination can't get any better.  It is a blend of all of my favorites, roasted to perfection, leaving a juicy meat on the inside and crisp, rich, flavorful skin on the outside.  And have I mentioned how frugal this is as well?  Who said fancy food has to be expensive?  Look for whole chickens to go on sale, buy them, and freeze.  

Now that I've given you all the reasons to try this, I do want to level with you regarding the spatchcock method.  It's kind of icky.  When I first tried my hand at it, I have to admit it was a bit exciting.  I guess for me, in all my weird love of cooking adventures, I found it kind of fun.  But I totally understand if it might gross you out.  To save you from some of the goriness, I put the actual pictures on how to butterfly the bird in black-and-white.  I figured we didn't need all the details.  

To those of you who give this a go... I applaud you!  You'll love the outcome and will feel so accomplished once you deliver the dish to the table!  Expect some "o-o-o-h-s" and "a-h-h-h-s" from your guests or family.  It's a beauty! 

So, dear friends, here we go.  Get your paper towels handy, your antibacterial soap ready, and your kitchen shears sharpened - this is gonna be fun!  

How to Butterfly (or spatchcock) a Chicken 
1.) After removing all items from the cavity of the bird, rinsing, and drying it,  place chicken, breast-side down, on flat surface.  To the right of the backbone (just right of center), use kitchen shears to cut all the way through to the opposite end.

2.) Do the same to the left of the backbone to completely remove the bone.  Save for stock, if desired.

3.) Spread chicken, cut-side down, and flatten with palm of hand.  

Congratulations!  You just did the hardest part!  Pat yourself on the back... um... after washing your hands, of course. 

Spatchcock Chicken - makes one 3-4 lb. bird
  • 1 3-4 lb. chicken, cleaned and butterflied
  • 2-3 tbsp. Kosher salt
  • 6 tbsp. olive oil
  • 1 medium onion, sliced (I use sweet)
  • 3 sprigs fresh rosemary
  •  2 cloves garlic, smashed
  • 1 lemon, halved
  • 1 large Ziploc bag (gallon will usually work, but it's hard to squish the whole bird inside; extra-large ones work great)
~ On flat surface, spread out chicken and sprinkle all sides with salt evenly.
~ Place chicken in bag and add oil, onion, garlic.
~ Strip waxy leaves of rosemary from the stalks and add all to the bag.  
~ Squeeze juice of lemon halves into bag and put the halves in the bag as well.
~ Close the bag, squeezing out as much air as possible.  Thoroughly squish ingredients in
    bag around chicken and let marinate at least one day and up to two, squishing bag 
~ When ready to cook, remove bag from fridge and bring to room temperature.  
~ Heat oven to 425 degrees.
~ Place chicken cut-side down on foil-lined pan and cook at least 45 minutes or desired 

Recipe inspired by Nigella Lawson

For safety purposes, the USDA suggests poultry should reach an internal temperature of 165 degrees F. 

Tuesday, March 19, 2013

gadget love - the immersion blender

Lately, I'm beginning to find myself getting more excited about going to the kitchen section of stores rather than the clothes or shoe departments.  I do still love all the girl stuff, but with kitchen items, I don't have to worry about size issues, no trying to match accessories, and (my favorite) no fluorescent lighting in small quarters with full-length mirrors to reflect all of the "lovely" characteristics God has recently given this almost 40-year-old body (what what!).

Seriously.  There are several tools I can't imagine doing without in the kitchen.  They make my life easier, they improve results, and they provide me all kinds of entertainment in the process.  Maybe learning a little more about them will be of some help to you too. 

When it comes to gadgets, I think this one - for now - is not only the most helpful, but my favorite.  The immersion blender can get all kinds of things done.  Fast.

The first one of these we owned happened to be a wedding gift.  I didn't ask for it.  It just showed up.  And I'm so glad it did.  I don't think it would have been something I would have sought out on my own.  But because it was there, I used it and quickly became a fan.  

Sadly, a couple of years ago the wedding gift version conked out.  Enter the Hamilton Beach Turbo-Twister 2-Speed Hand Blender.  

Yes.  The name alone makes me feel like a serious cook.  

With interchangeable whisk and blending wands, there is even more I can do.  Looking at just my blog recipes alone, I've used it for Creamy Tomato Soup, Butternut Squash Soup, the whipped topping for Hot Cocoa Affogato, the World's Best Lasagna ricotta cheese mixture, and Simple Guacamole, to name a few.  It's also wonderful to froth up fun drinks for the kids or mix a quick milkshake.  And all it takes is a twist to remove the wand, a quick rinse under warm water, and you're done.  Super. easy. cleanup.  

So that's the gadget I'm loving today.  I have more to share in the coming weeks.  Until then, I'll be seeing you around in the kitchen aisle, 'cause, trust me.  The reflections in those stainless steel bowls are a whole lot more forgiving than those in the fitting rooms.  

Friday, March 15, 2013

corn pudding

I've been eyeing a couple of cookbooks on Amazon (like this one) highlighting journal entries of Lewis and Clark throughout their expedition. For whatever reason, I'm drawn to the wonder of what early nineteenth century frontier cooking was like. 

Back in the fall, I mentioned here about our trip covering part of the trail.  Maybe that's why I am intrigued.  I just know the amount of time, ingenuity, and true "from-scratch" nature of the meals from that time period is fascinating to me.

Some form of this dish probably dates just as far back and would have been a staple on many a table.  Its creamy and just-enough-sweet version is one of my favorites.  I love it as a side to a meat and veggie, but a scoop of this one is especially good in a bowl of chili.  

With all this talk of Colonial culture and mention of chili, I suppose this entry would have been more suited for posting going into November rather than mid-March. But hear me friends when I say I am THANKFUL for food every day of the year. And when corn pudding is as good as this, there's no need to be a respecter of seasons.  This one is a year-round treasure!

Corn Pudding - makes one 2-quart casserole
  • 1 1/2 cup fresh corn (with knife, cut half-way through kernels, scraping the rest of the corn and milk from the husk with edge of spoon), or 1 can corn, drained
  • 1 can cream-style corn
  • 2 tbsp. finely chopped onion
  • 5 tbsp. sugar
  • 2/3 cup all-purpose flour
  • 1/2 cup yellow cornmeal
  • 1 tbsp. baking powder
  • 1/4 tsp. salt
  • 1 stick butter, melted
  • 3/4 cup sour cream
  • 3/4 cup shredded cheddar cheese
  • 1 egg, slightly beaten
~ Mix all ingredients together.  Mixture will be very thick.
~ Pour into a greased 2 quart casserole dish.  
~ Bake uncovered at 350 degrees for about 40 minutes or until top of corn mixture begins 
    to turn a golden brown.   

Recipe adapted from Santa Claus Museum Cookbook

Monday, March 11, 2013

love people; cook them tasty down-home poppy seed chicken casserole

"And if you give even a cup of cold water to one of the least of my followers, you will surely be rewarded."  Matthew 10:42
Yesterday was just a wonderful day of worship and digging deeper into finding out what it is God desires of us.  At Una, we've been spending Sundays in the book of James… so practical and real.  For me, it's always been the "when-the-rubber-meets-the-road" kind of book.  And I can't help but think about its author, James… the very brother of Jesus himself.  He had to have a really remarkable perspective!

But as wonderful as yesterday was, it was as much - and possibly even more - unsettling to me.  Because yesterday's sermon, and discussion following, centered around our riches… our attitude about them, how we attain them, how we spend them, and how we can choose to either store away for our idea of a perfect life later or give them away and bless others.  Big responsibility. 

Although anyone who is able to read this is more than likely richer than 90% of the rest of the world, I know there are many who would say their pockets are not always full enough to offer monetary handouts easily.  But for those in such situations, I urge you to remember that you too can bless others.  And if you've been reading this blog long enough, you know I'm passionate about doing so through food.  It speaks to the heart, offers relief, lifts the spirit!

This recipe is one of those down-home, no pretenses, let-me-help-you-feel-better kind of recipes.  It can make a little or a lot and pleases children and adults alike.  That alone, in my book, makes this a keeper!

To this whole idea of blessing others through food, I have a "big idea" spinning around in my head that I hope to solidify and share in weeks to come.  In the meantime, if you're so inclined, be sharing the blog with others.  It's an easy way to help me spread the word about the big idea when the time is right.

To a God-blessed week!  Cheers!

Down-Home Poppy Seed Chicken -  makes 6-8 servings
  • 3 lbs. chicken, cooked and cubed
  • 1 tsp. kosher salt, optional
  • 1 recipe of Cream of Whatever soup (I use a mixture of celery, mushroom, and chicken to make 1/2 cup of the main ingredient for this dish)
  • 3/4 cup sour cream
  • 1/2 cup milk
  • 1 1/2 sleeves Roasted Vegetable Ritz Crackers
  • 1/2 cup melted butter
  • 1 1/2 tbsp. poppy seed
~ Heat oven to 350 degrees.
~ While preparing cream soup, sprinkle cubed chicken evenly with salt, if desired.  Set 
~ Mix together soup, sour cream, and milk.  Add chicken and stir.
~ Place crackers in a plastic bag and crush using the bottom of a glass, hands, etc.  I find a 
    rolling pin works great!
~ Add poppy seed and melted butter to the crushed crackers.  Shake bag to mix until butter 
    is evenly distributed.  
~ Add HALF of the cracker mixture to the chicken mixture and stir.
~ Pour into greased 2 quart casserole dish and bake for 30 minutes.
~ Remove from the oven and add the last of the crackers on top.  Bake for another 15-20 
    minutes or until bubbling.

Recipe from The Lazy Daisy Kitchen



Friday, March 8, 2013

flashback friday - balogna and colby cheese sandwich on homemade classic white bread

Since beginning the blog, I've found I have a ton of food-related memories that constantly roll around in my head wanting a place to tell their story.  And when I think of certain meals, I can't separate from the experiences I had alongside them in years past.  They're all treasures, so I thought I'd start sharing them here and there.

I mentioned to John the other night that I was kicking around the idea.  I even told him my first post was going to be this one, "Balogna and Colby Cheese Sandwich."  He looked at me as sincerely as ever and said, "You're going to tell someone how to make a balogna and colby cheese sandwich?"  I emphatically answered, "Yes!," like it made absolutely perfect sense to me and should to him.

But that's because I don't like to be questioned.

And because I really thought about his query (after I calmed down a bit), I, too, had to wonder if it would be kind of silly.  So, I decided to actually add a "real" recipe with it, and hence, you are also getting a fantastic, traditional, white sandwich bread recipe.  

Think of it as a bonus.

I've mentioned before how my grandparents lived in a duplex with us for 13 years.  I probably hung out more time upstairs with them than I did in our place.  Summer nights, Popie and I would spend many evenings out on their screened porch listening to the Cardinals play and eating these sandwiches.  Chips and a couple of pickles would round out the meal nicely.  I do remember every once in a while, Popie would go down the Braunschweiger road, but I probably don't have to tell you that I stuck with the balogna.

I love this sandwich.  Not because of what's on it, but because of who I ate it with for so many years.  Because eating it immediately takes me back to those sometimes cool and sometimes balmy nights that would envelop me as I'd try to picture what Ozzie Smith was thinking and feeling at that very moment, hundreds of miles away, in Busch Stadium surrounded by roaring fans.  I can still hear the static of the old radio melding with the voice of the Cardinals calling the play-by-play.  I always got to stay with Popie and listen to the game as long as I wanted, and by the time it was over, the stars lining the sky in our backyard were many.  

Can't you see why I love this sandwich?

The absolute key to this recipe is a nice, thick layer of Helman's mayonnaise.  And a soft, basic, white bread isn't bad either.  Seriously.  This bread recipe is fab. u. lous.  But back then, so was a good loaf of Colonial.

I'm excited about this series of posts.  It's going to be a fun way to document some of my favorite foods because of some of my favorite memories.  What a fun journey!  Glad you're on it with me.    
Happy (Flashback) Friday!

Balogna and Colby Cheese Sandwich on Homemade Classic White Bread - bread makes one loaf

For the bread
  • 1 1/3 to 1 1/2 cups lukewarm water*
  • 1 heaping tablespoon honey
  • 2 1/4 teaspoons instant yeast
  • 1 3/4 teaspoons salt
  • 2 tablespoons soft butter
  • 4 cups King Arthur Unbleached All-Purpose Flour
  • 1/3 cup Baker's Special Dry Milk or 1/2 cup nonfat dry milk granules
  • *Use the lesser amount in summer or humid climates; the greater amount in winter or drier climates.
~ Mix all of the ingredients in the order listed, and mix and knead — by hand, or using a  
   stand mixer — to make a smooth dough. It won't be particularly soft nor stiff; it should be 
   smooth and feel bouncy and elastic under your hands.
~ Place the dough in a lightly greased bowl, or large (8-cup) measuring cup. Cover it, and 
    let it rise for 60 to 90 minutes, till it's become quite puffy, though not necessarily 
    doubled in size (remember the "not necessarily doubled" part; I thought there was 
    something wrong with my yeast, at first).
~ Gently deflate the dough, and shape it into a fat 9" log. Place it in a lightly greased 9" x 5" 
    loaf pan.
~ Cover the pan, and let the dough rise for 60 to 90 minutes, till it's crowned 1" to 1 1/2" 
    over the rim of the pan. Towards the end of the rising time, preheat the oven to 350°F.
~ Bake the bread for 20 minutes. Tent it lightly with aluminum foil, and bake for an 
    additional 15 to 20 minutes, till it's golden brown. An instant-read thermometer inserted 
    into the center will read 195°F to 200°F.
~ Remove the bread from the oven, and turn it out onto a rack to cool. When completely
    cool, wrap in plastic, and store at room temperature.

For the sandwich
  • 4 pieces white sandwich bread
  • 2 tbsp. Helman's mayonnaise
  • 2 slices balogna (or more if you're Popie)
  • 2 thick slices Colby cheese
~ Divide mayonnaise between two pieces of bread.
~ Layer balogna and cheese on mayo.
~ Top with remaining bread slices.  
~ Serve with chips, pickles, and a bubbling cold Coke.

Bread recipe from King Arthur

Wednesday, March 6, 2013

homemade "cream of whatever" soup

I mentioned in my Chicken Pot Pie post that I would share the recipe for homemade "cream ofs..."  Today is the day, and this couldn't be easier!  It's one of those recipes that is great to take advantage of on a free Saturday or Sunday afternoon to freeze for later use.  

I don't know about you, but reading the back of the Campbell's labels can make me question a few things.  When I can't pronounce the majority of ingredients in the list, I do have to wonder how good it is for consumption.  Please don't misunderstand me... I've used them my fair share. They're so convenient!  But we don't eat many dishes that call for cream ofs on a regular basis, mainly because of what I just said about the ingredients.  Now that I have this great recipe base, things will change.  In fact, I made what's pictured here to add to my Poppy Seed Chicken prepared for a recent gathering.  I'll be sure to share that one soon! 

The website I found for this had a wonderful table with all kinds of dietary variations... gluten-free, dairy-free, vegan... you name it!  What a great resource!  And depending on the flavor of soup needed, it's just a matter of swapping out 1/2 cup of the main ingredient and you have your Cream of Whatever in no time flat!  

Enjoy the ease and satisfaction of knowing you're using the best of ingredients to feed your family.  The flavor can't be beat!

Homemade Cream of Whatever - 
makes the equivalent of one "can"
  • 2 cloves garlic, minced
  • 1/2 small onion, diced
  • 1/2 cup main ingredient, diced (I used cooked chicken here)
  • 1/4 cup butter
  • 1/4 cup flour
  • 1 cup milk
  • 3/4 cup broth
~ Saute' garlic, onion, and main ingredient (celery, chicken, onion, etc.) until softened.  Set
~ Melt butter in pan and whisk in flour.
~ Add milk and broth, bringing to a boil.  
~ Add sautéed ingredients, lower temperature, and cook until desired consistency is 
   reached, stirring regularly (about 10-15 minutes).
~ Refrigerate for up to four days.

Recipe from Once a Month Mom

Saturday, March 2, 2013

SOUPer saturdays - crockpot four bean soup

Daniel had a project at school a couple of weeks ago.  He was asked to show in a creative way the layers of the earth.  He decided to use different varieties of beans to get the job done.  And as we stood in the aisle of the grocery store, I have to admit I was making suggestions based on what I thought would make a great recipe for the after-project party (a.k.a. supper).

So what used to be in this...

...ended up like this.  Aren't they beautiful?

I've always liked beans in any number of forms.  They're extremely versatile, filling, economical, and healthy.  But in a more traditional dry bean recipe, they can also be time-consuming.  The whole soaking process and simmering-for-hours thing...  well, I love it on a day when I can just hang around the house for a while, but it's not very practical during the week.  So, I decided to give a try with the crockpot and see what kind of time and effort it would save, hoping it would also result in an acceptable dish.  I was not disappointed.

This recipe makes a rich, thick bowl of beans, that topped with Ma's Cornbread (recipe coming) and accompanied by a glass of sweet tea, could make any true southerner swoon. 

Today, in Nashville, there's a beautiful smattering of snowflakes floating, and in our home, a fire burning.  It's the kind of day that calls for a recipe such as this.  Be warm and filled!

Happy Saturday!

Crockpot Four Bean Soup - makes a ton
  • four cups of dried beans of choice, rinsed (used here are red kidneys, lentils, split peas, and black beans)
  • 1 medium onion, diced
  • 2 cloves of garlic, minced
  • 1 can (28 oz.) diced tomatoes (San Marzano fire-roasted are fabulous for this)
  • 2-3 tbsp. steak seasoning of choice (adjust to your taste)
  • 2 sprigs of thyme
  • 2 sprigs of oregano
  • 1/4 tsp. crushed red pepper (optional)
  • water to cover the beans and fill crock to about two inches from top
  • salt and pepper to taste
~ Stir all ingredients together, minus salt and pepper, and cook on low all day. 
~ Add salt and pepper to taste at the end until desired taste is achieved.

Recipe adapted from Stephanie O'Dea

Friday, March 1, 2013

orange glazed cinnamon rolls

If you read my Facebook post a few days ago, you would know I had planned to post a side item this week.  But I was so excited about this particular recipe discovery, the side item got pushed... to the side.

(Sorry.  I couldn't resist.)

You might remember my earlier discussion about Pillsbury cinnamon rolls and Luke's preference for those.  I decided to try my hand again at a homemade version, tweaking the Amish bread dough a bit to shoot for a more sweeter, "Luke-approved" version. 

The results?  

A three-pointer.  All net.  Major score.  In other words, Luke asked for seconds!

This was not rocket science at all, folks.  I just added more sugar; a third of a cup, to be exact.  I also allowed for more room around the rolls as they rose.  

Oh.  And I doused them with an orange glaze.  


The final product was richer, softer, and - dare I say - better than Pillsbury.  

So, I couldn't wait any longer to share the newest version.  I hope you love them as much as we do. We'll certainly keep the originals in the Sunday morning rotation as well, but these will satisfy all four of us, which is a miracle in and of itself.  Cause we all know when Luke is happy, everyone is happy.      

Orange Glazed Cinnamon Rolls - 
makes about 12 large rolls

For the dough
  • One half of Amish Sandwich Bread dough Amish Sandwich Bread dough (made with 2/3 cups of sugar rather than the original 1/3 called for)
  • 1 cup brown sugar
  • 1 tbsp. cinnamon
  • 1/4 cup butter, melted
For the icing
  • 4 clementines, zested and juiced (we use Little Cuties, but two regular oranges could be used)
  • 1 tbsp. butter, melted
  • dash of salt
  • 2/3 cup confectioners' sugar
~ Preheat oven to 350 degrees.  Grease 9x13 pan.
~ Follow directions for Amish Sandwich Bread through the first rise.  
~ After punching down dough and kneading, take half of dough and roll out into rectangle. 
~ Spread the melted butter over the dough with a pastry brush, leaving about an inch 
    around the edge.
~ Mix together brown sugar and cinnamon, and spread generously over buttered surface.  
    Press mixture lightly into dough. 
~ Starting with the long side away from you, tightly roll the dough towards you.
~ Once rolled, use a sharp serrated knife to slice log into rolls.  If your dough is too soft, 
    you can pop in the fridge for a few minutes to harden.  
~ To ensure uniform thickness, I start in the middle of the log and slice.  I then find the 
    middle of each of the two logs I cut, and cut again.  I continue to slice in the middle of 
    each section until complete.
~ Place cut rolls in pan (pans with sides will produce softer rolls, but for 
    crisper edges, you can use a baking sheet), leaving a little room for dough to rise and 
~ Place in warm spot to rise, covered loosely in lightly greased plastic wrap.  
~ Bake in 350 degree oven for 12-15 minutes, or until tops are golden and dough is cooked 
   through.  If needed, tent pan with aluminum foil to prevent over-browning while dough 
   finishes cooking.
~ While rolls are cooking, mix the orange juice, zest, butter and salt together.  Whisk in the 
    sugar and stir until smooth.  Spoon over cooked rolls.

Tips and Tricks
  • If you don't want to cook your rolls immediately, you can loosely cover the pan with greased plastic wrap and place in the fridge after placing cut rolls in pan. When ready to cook, take the rolls out and let them come to room temperature, allowing to rise as normal.

Recipe from The Lazy Daisy Kitchen