Skillet Rolls

Ingredients for 12 rolls
2 1/2 cups all-purpose flour, or more as needed  Shopping List
2 (.25 ounce) envelopes Fleischmann's® RapidRise Yeast
Add to Shopping List3 tablespoons sugar
Add to Shopping List3/4 teaspoon salt
Add to Shopping List1 cup water
Add to Shopping List2 tablespoons Vegetable Oil
Add to Shopping List4 tablespoons butter, divided

Directions

Combine 1 cup flour, undissolved yeast, sugar and salt in a large mixer bowl. Heat water, oil and 2 tablespoons butter until very warm (120 to 130 degrees F). Add to flour mixture. Beat 2 minutes at medium speed of electric mixer, scraping bowl occasionally. Add 1/2 cup flour; beat 2 minutes at high speed. Stir in enough remaining flour to make soft dough. Knead on lightly floured surface until smooth and elastic, about 5 to 7 minutes. Cover; let rest 10 minutes.

Divide dough into 12 equal pieces; shape into balls. Place in a greased 10-inch iron skillet. Cover; let rise in warm, draft-free place until doubled in size, about 30 to 45 minutes. Melt remaining 2 tablespoons of butter and brush over rolls.

Bake in preheated 375 degrees F oven for 18 to 20 minutes or until lightly browned. Remove from pan; brush with any remaining butter, if desired. Serve warm.

Half Recipe…

1-1/4 cups all-purpose flour, or more as needed
Add to Shopping List1 (.25 ounce) envelope Fleischmann's(R) RapidRise Yeast
Add to Shopping List1 tablespoon and 1-1/2 teaspoons sugar
Add to Shopping 1/4 teaspoon salt  to Shopping List
1/2 cup water dd to Shopping List
1 tablespoon Vegetable Oil
Add to Shopping List2 tablespoons butter, divided

 

Ginger Ale Biscuits

Preheat oven to 425 degrees

Melt in a 9x13 casserole dish:
1/2 c butter  (1 stick)

Mix together:
4 c Bisquick
1 c sour cream
1 c ginger ale

Pat out the dough and make 12 rounds.
(dough will be sticky)
Place dough in the melted butter and bake 12-15 min.

I usually make half a recipe for 4-6 people.

Chilled Avocado and Melon Soup

 

For the soup:

3 c peeled and diced ripe honeydew melon (about 1/2 melon)

3 c cold water (or more as needed)

2 ripe avocados (about 2 cups pulp)

1/2 c heavy cream

1 tsp ground cumin

3 TBS fresh lemon juice

1 1/2 tsp kosher salt

1/2 tsp ground pepper

2 scallions, trimmed and thinly sliced

2 TBS chopped fresh mint

Combine the melon, water, avocados, heavy cream, lemon juice, cumin, salt and pepper in a blender and puree until smooth; thin the mixture with more water as needed. Stir in the scallions and mint, and set in the refrigerator to chill for at least 1 hour and up to 1 day; taste for salt, pepper and lemon juice after refrigerating (and before serving).

 

For the salad:
 

6 ounces lump crabmeat, shredded (about 1 cup)

3/4 c fresh sweet corn kernels (from 1 ear)

1 Scotch bonnet or habanero pepper, seeded and finely diced

2 TBS fresh lime juice (about 1 lime), or more as needed

1/2 tsp sugar

1/2 tsp kosher salt

1/2 tsp freshly ground black pepper

1/2 c cilantro leaves, washed and patted dry

2 TBS extra-virgin olive oil

Combine the crab, corn, Scotch bonnet or habanero pepper, lime juice, sugar, salt and pepper in a mixing bowl; let the mixture sit for 10 minutes, giving it a gentle toss or two during that time. Stir in the cilantro and oil; taste, and adjust the seasoning as needed.

Divide the soup among individual bowls. Spoon equal portions of the crab-corn mixture onto the center of each bowl. Serve right away

Israeli Couscous Salad

Make the couscous:
2 c Israeli (pearl) couscous
2 TBS olive oil
2 1/2 c boiling water

Saute couscous in oil for 3-4 minutes until lightly toasted.
Carefully add boiling water.
Cover and let simmer 8-10 minutes, stirring occasionally.
Allow to cool.

Make Dressing:
Wisk together--
1/2 c olive oil
juice of 2 lemons
2 tsp ground cumin
1 1/2 tsp cinnamon
salt and pepper

Assemble salad:
1 15-oz can drained and rinsed chickpeas
3/4 c chopped dried apricots
1/2 c currants or craisins
1/2 c chopped mint, parsley, and/or cilantro
Add in the cooked couscous & dressing and mix well.

Just before serving toss in
3/4 c toasted slivered almonds.

I like to add a little garlic oil and touch of cayenne.
I also like to add crumbled feta cheese.  These give it a bit more zip.

Homemade Granola

In a large bowl mix together:
4 c old fashioned oats
1 1/2 c sliced almonds
1/2 c packed lt brown sugar (or 1/4 Splenda Brown sugar blend)
1/2 tsp salt
1/2 tsp ground cinnamon

In a saucepan  warm (or microwave for 30 seconds)
1/4 c vegetable oil
1/4 c honey
Stir in 1 tsp vanilla.

Add liquid to oat mixture and stir.
Spread granola in a 15 x 10 inch pan and bake at 300 degrees for 40 minutes.
Stir on baking pan every 10 minutes while in oven.
Transfer pan to cooling rack and let cool completely.

Add:
1 1/2 c craisins

Store in airtight container or self-sealing plastic bag. 
Store at room temperature for a week or freeze up to 3 months.

Serve with yogurt, on ice cream, or use as a topping for a fruit pie.
I like it best for breakfast with Greek Gods Honey yogurt.

Molten Chocolate Cake

4 oz bittersweet chocolate, chopped (~1 cup)
4 Tbs unsalted butter
4 Tbs sugar (divided)
2 large eggs, separated
1/2 tsp vanilla extract
1/4 tsp salt
Butter and granulated sugar for ramekins

1. Preheat oven to 375 degrees. Rub four 4-6 oz ramekins with butter then pour sugar & shake around to coat inside. Pour remainder of sugar out. Place on baking sheet and set aside.

2. Boil a pot of water then turn off heat.  Place chocolate and butter in heatproof bowl over pot and allow to melt, stirring occasionally.  Once melted, remove from heat and stir in  2 Tbs sugar & vanilla then egg yolks. Set aside.

3. In medium bowl with electric mixer, beat egg whites & salt until a soft peak forms.  Still beating, add remaining 2 Tbs sugar and beat until mixture is stiff and glossy.

4.  Using rubber spatula, mix 1/3 egg white mixture into chocolate.  Gently fold in additional egg white mixture just until combined.  Divide among ramekins. (Can be made ahead up to this point, covered and refrigerated for 1 day.)

5.  Bake until tops are puffed and cracked but insides are still quite soft (15-30 minutes depending on ramekin size and if pots were refrigerated.)

Serve with Mascarpone Cream or whipped cream.

Mascarpone Cream

4 oz Mascarpone cheese
1-3 oz heavy cream
dash powdered sugar

1. Using electric mixer, combine Mascarpone cheese with 1 oz cream and a dash of powdered sugar.

2. Add additional cream as needed until desired consistency is reached.

Tavuk Yahnisi (Chicken Stew)

2 lbs chicken thighs

4 Tbs olive oil

2 or 3 cloves of garlic

2 large onions

1/2 jalapeno pepper seeded and minced

1 15 oz can diced tomatoes with juice

1/2 tsp salt

2 Tbs ground sumac

1/2 tsp pepper

 

 

Leave skin and bone on thighs, it is more authentic, or use skinless.

Cut chicken into thirds or quarters. 

Sauté chicken in oil for about 8 minutes.

Add garlic, jalapeno pepper and onions (cut into lenghthwise slices).

Brown until translucent.

Add tomatoes and sumac and cook on low heat for about an hour

or until the chicken is tender.

Salt and pepper to taste.

 

 

Serve with Basmati or yellow rice.