Butter Rolls

I got the recipe for these rolls out of a church or school cookbook, I can't remember which, but they are simply delicious.

Butter Rolls

3/4 cup milk
1/4 cup water
1/2 stick butter - melted
1 egg
3 cup bread flour
2 T sugar
1 tsp salt
2 tsp yeast

Pour milk and water into bread pan. Add butter, egg, sugar, and salt. Add bread flour, then make a well in the bread flour with your finger, and measure the yeast into the well. Place the pan in the breadmaker, put on dough setting, and press start. After the machine is done making the dough, divide into 12 greased muffin tins and bake at 325° for 25-30 minutes.  Can also be used for 10 hamburger buns.  For extra goodness, brush tops with butter after 25 minutes in the oven.

Doubled recipe:

1 1/2 cup milk
1/2 cup water
1 stick butter - melted
2 egg
6 cup bread flour
4 T sugar
2 tsp salt
4 tsp yeast

When I doubled it, I premixed it before putting it into my breadmaker - it was close to filling the pan and I wanted to make sure it got mixed well.

Honey Glazed Chicken

I found the recipe probably 7 years ago when I was first collecting recipes for my own recipe book.  It was from the Crazy Horse cookbook, and I finally got around to making it.  This makes a TON of sauce, so if you are not pairing it with rice or anything, you could probably cut the sauce ingredients in half.  However it pairs nicely with rice, so leave it alone if you plan to put it together.

Honey Glazed Chicken

1 cup honey
1/2 cup ketchup
1/2 cup soy sauce
1 clove garlic - minced
4-6 chicken breasts

Place chicken in a glass 9x13" baking dish.  Whisk together honey, ketchup, soy sauce, and garlic.  Pour over chicken and bake at 350° for 1 hour.

Play Dough

While Play Dough is not technically food, it does have a recipe, and since it is usually made from flour, I thought I had better save the recipe so that when Henry is a bit older we can make him some allergy free play dough, since wheat is his most sensitive allergy.  I got the recipe from Leila's teacher, we needed to make pink play dough for February for her class.

Play Dough

2 cup flour (rice flour - wheat free)
1 cup salt
2 cup water
4 T cream of tartar
2 T vegetable oil
food coloring

In a large bowl, mix together all of the ingredients (break into smaller batches for multiple colors).  Microwave for 5 minutes, stirring every 1-1.5 minutes.

Sweet Potato Wedges

We bought some sweet potatoes at the store, so I googled sweet potato recipes and went to the Food Network website and found this recipe by Ina Garten.  They were delicious, and I don't really like sweet potatoes that much, so that is saying something.  This picture is of the last 6 slices that did not get eaten, I forgot to take a nice picture.  I am rereading the recipe now, and realize that I did not follow her directions, she peeled the sweet potatoes, but really, I thought that the crisp skin was a plus, so I recommend not doing that.

Sweet Potato Wedges

4-5 medium sweet potatoes
2 T olive oil
1 T brown sugar
1/2 tsp salt
1/2 tsp pepper

Cut sweet potatoes into wedges (a medium potato should yield 6-8 wedges).  Pour oil into a sheet pan with edges and toss with potato wedges.  In a small prep bowl, whisk together brown sugar, salt, and pepper.  Sprinkle over potatoes.  Bake at 450° for 15 minutes, flip potatoes, then bake an additional 5-10 minutes.

Oatmeal Raisin Cookies - Allergy Free

I was in the mood for cookies, and had an allergy free recipe to try out.  I halved the batter and made some with raisins and some with dried cherries, but the raisin cookies were much better.  This is what not to do - I checked the cookies half way and noticed that they were not flattening on their own, so I took them out to mash them down, and managed to dump a couple into the oven.  Ugh.  So the rest of the cookies took on a bit of a burned flavor.

Oatmeal Raisin Cookies - Allergy Free

3/4 cup gluten free all purpose blend (bob's red mill - garbanzo bean flour main ingredient)
1 1/2 cup oatmeal
1/2 tsp salt
1 tsp baking powder
1/2 tsp cinnamon
1 stick butter (earth balance buttery stick - milk free)
1/2 cup sugar - raw (granulated works too)
1/2 cup flaxseed gel (equal to 2 eggs, recipe below)
2 T water
1 cup raisins

Whisk together flour, oatmeal, salt, baking powder, and cinnamon, set aside.  In a stand mixer, cream together softened butter and sugar on medium for 5 minutes, scraping down the sides occasionally.  Add in flaxseed gel and water, blend on medium-low for 1 minute.  Gradually add the flour mixture and blend on medium for 2 minutes.  Remove from stand and stir in raisins by hand.  Drop by spoonfuls onto cookie sheet, flattening the cookie.  Bake at 350° for 12-15 minutes.



Flaxseed Gel
(replaces 1 egg = 1/4 cup prepared)

1 T ground flaxseed meal
3 T water - warm, not hot

In a small prep bowl, whisk together ground flaxseed meal and water, let sit 8-10 minutes to thicken, then whisk again before adding to your recipe.

Pancakes - Allergy Free

My friend who's son is also allergic to many of the same things as Henry passed this pancake recipe along.

Pancakes - Allergy Free

1 cup bisquick (gluten free)

1 cup milk (almond milk - milk free)
2 T vegetable oil
2 T applesauce

In a mixing bowl, whisk together bisquick, milk, oil, and applesauce.  Spoon onto hot griddle and cook until golden.

White Bread

Now that I am done being allergy free along with Henry, I decided to make regular white bread.  I have made this recipe many times before (the recipe came with my breadmaker), it always turns out delicious.  The biggest flaw is that it does get stale quickly, so I tend to eat too much when it is fresh. 

White Bread

1 3/8 cup water - room temperature
2 T butter - softened
4 cup bread flour
2 T sugar
2 T dry milk
1 3/4 tsp salt
2 1/4 tsp yeast


Pour water into bread pan with the butter. Add bread flour. Add sugar, dry milk, and salt. Make a well in the bread flour with your finger, and measure the yeast into the well. Place the pan in the breadmaker, put on basic setting, choose crust color, and press start.