Homemade Cheesy Garlic Breadsticks

 

Sometimes my family just likes to eat fresh homemade breadsticks for supper. If you like garlic, then you'll love these breadsticks.  You can also use this same recipe to make pizza crust and add your favorite toppings.

Ingredients

2 1/4 tsp dry yeast
1 c. warm water
1 tsp. sugar
3 c. flour
1/2 c. dry milk
2 tsp. garlic salt
2 Tbs. olive oil
4 Tbs. butter, softened
4 cloves garlic, finely minced
1 tsp. Italian seasoning
2 c. shredded Italian cheese blend or  1/4 lb. mozzarella cheese and 1/4 c. Parmesan cheese
pizza sauce or marinara sauce for dipping

Directions

In a large bowl, mix yeast and sugar in the warm water.  Set aside in a warm location for 10 minutes and allow it to bloom. This shows that the yeast is alive and active. 

Add 1 cup flour, dry milk, garlic salt and olive oil.  Mix with a wooden spoon to combine. Continue to stir in the flour until it becomes too stiff to stir with a spoon. Turn the dough out onto a floured surface. Knead the dough for 8 to 10 minutes, adding more flour until you have a slightly sticky dough.  

Place the dough in an oiled or greased bowl and cover with a tea towel. Let rise 1 to 2 hours until doubled.

Roll the dough out on a lightly floured surface to fit a pizza pan or baking sheet.  Or press it to fit the pan with your fingers. 

In a small bowl, combine butter, garlic cloves and Italian seasoning.  Spread the garlic butter over the top of the dough.  Top with shredded cheese.

Let rise in a warm location for 15 to 30 minutes.

Bake in a 350° oven for 20 to 25 minutes, or until golden brown. Cut into breadsticks and serve with pizza sauce or marinara sauce.

 

 

• 1 cup warm water
• 2 1/4 teaspoons active dry yeast
• 1 tablespoon honey (or sugar)
• 2 teaspoons salt
• 2 tablespoons olive or canola oil
• 3 cups bread flour (give or take 1/2 cup)
• CHEESE GARLIC BREAD STICKS:
• 1/2 recipe Fail-Proof Pizza Dough from above
• 2 tablespoons softened salted butter
• 2 cloves garlic, finely minced
• 1/4 cup grated parmesan cheese
• 1/4 pound grated mozzarella cheese
• salt and pepper, to taste

 

Instructions

• In a medium sized bowl, whisk together flour, garlic salt, sugar, yeast and slowly add in water.
• Mix together until dough is created.
• Using your hands knead for one minute and form a ball.
• Spread 1 tablespoon of olive oil in a separate bowl and transfer pizza dough to that bowl. Cover with a paper towel for 1 hour or until dough has doubled.
• Preheat oven to 425 degrees.
• Roll out dough on your pizza stone or baking sheet.
• Add butter, garlic powder and Italian seasoning to a small bowl and microwave until melted. Whisk together then brush on dough.
• Next sprinkle dough with shredded cheese then parmesan cheese. Lastly, sprinkle with parsley.
• Bake for 15-17 minutes or until dough has browned and cheese is melted and golden.
• Cut bread into sticks and serve with warm pizza sauce if desired.

 

Quick and Easy Rhubarb Cake

This is another quick and easy way to make a Rhubarb Cake. It is super delicious and a great way to use up some of your fresh rhubarb you have growing in the garden.

Ingredients

5 c. finely chopped rhubarb
1 c. sugar
3 c. miniature marshmallows
3 ounce package strawberry gelatin
1 box yellow cake mix, plus ingredients to make the cake
1 container of whipped cream

Directions

Preheat oven to 350°.  Grease a 9 x 13-inch cake pan.

Spread the finely chopped rhubarb over the bottom of the cake pan.  Sprinkle sugar evenly over the top. 

Sprinkle the gelatin evenly over the sugar.

Next add a layer of marshmallows over the top of the gelatin.

Prepare the cake mix according to package directions. Pour over the marshmallows.

Bake 40 to 50 minutes until done or when a toothpick inserted in the center comes out clean.

Allow the cake to cool. Cut and serve with whipped cream.

 Potato Salad

This is the time for potato salad. When you are boiling potatoes, add extra to the pot for potato salad. You can add dill pickles if desired.  Tender potatoes in a delicious sauce. Potato salad goes well with almost any dish, or it is a great meal on its own. 

Ingredients

6 potatoes, peeled cubed
5 or 6 hard-boiled eggs, peeled and chopped
1 onion, chopped
2 stalks celery, chopped (optional)
3 slices of bacon, cooked and crumbled
1 1/2 c. Spin Blend or your favorite mayonnaise
1 Tbs. mustard
3 Tbs. vinegar
1 1/2 tsp. celery seed (optional)
3/4 tsp. salt
3/4 tsp. pepper
1/2 tsp. garlic powder

Directions

Fill a large pot with water and add about a teaspoon of salt. Bring the water to a boil. Carefully add the potatoes. Cook until the potatoes are tender but still firm, about 15 minutes. Drain.

Cool until you can handle them without getting burned. Remove the skins and cut into 1/2 inch cubes.  The potatoes peel easier when the potatoes are still very warm. Put the potato cubes in a large bowl.

Add hard-boiled eggs, onion, celery and bacon. Mix lightly to combine.

In a small bowl, combine mayonnaise, mustard, vinegar, celery seed, salt and pepper. Taste the sauce and adjust seasoning.  I like to take a piece of potato, dip it in the sauce for a taste test. 

While the potatoes are still warm, pour the mayonnaise sauce over the potatoes, eggs and celery. By pouring the sauce over warm potatoes, the potatoes will absorb the flavor better.  

Rhubarb Cake

 

This rhubarb cake is one of our favorites.  I admit that I really do not care for the taste of rhubarb. It is bitter and sour. That being said, rhubarb is very healthy for you. I have found that if the rhubarb is cut in really thin, small pieces, we like it a lot better.

Ingredients

1 tsp baking soda
1/4 tsp salt
1 1/4 c. brown sugar
1/2 cup softened butter
1 egg
1 tsp. baking soda
1/4 tsp. salt
1 tsp vanilla
1 cup milk
2 c. all purpose flour
2 1/2 c. finely diced or chopped rhubarb. (3 large stalks or 6 small-med stalks rhubarb)
 

Topping

1/3 c. white sugar
1 tsp. cinnamon

Directions

Preheat oven to 350°. Grease and flour, or spray a 9 x 13-inch cake pan.

Cream together brown sugar and butter until light and fluffy.

Add egg and beat well until thoroughly blended.

Stir in vanilla, baking soda, and salt.

Mix in 1/4 of the milk. Then add in 1/4 of the flour mixture and stir well. Continue to alternate between the milk and the flour, stirring well, after each addition.

Stir in the thinly chopped rhubarb.

Spoon batter in prepared cake pan.

In a small bowl, combine the sugar and cinnamon together to make the topping. Sprinkle this mixture evenly over the cake batter.

Bake 40 minutes at 350º F. (or until knife comes out clean)

Serve warm with a scoop of ice cream or whipped cream.

Herb Butter Braid

Fresh baked herb butter braid bread is so good. It makes your house smell so inviting.  Slice and slather some garlic butter over the warm bread for a wonderful treat.

Ingredients

1 pkg yeast
1 tsp. sugar
4 c. warm water
1 c. butter
1/4 c. sugar
1 Tbs. caraway seed
1 Tbs. parsley flakes
1 1/2 tsp. salt
1 tsp. dry mustard
1/2 tsp. onion powder
1 Tbs. garlic powder
3 eggs
1 c. warm milk
4 1/2 c. flour

Directions

In a small bowl, dissolve yeast and 1 teaspoon sugar in warm water.  Set aside in a warm location for 10 minutes to allow the yeast to bloom.

In a large mixing bowl, combine butter and 1/4 cup sugar, caraway seed, parsley flakes, salt, dry mustard, onion powder and garlic powder until light and fluffy.

Mix in eggs and warm milk. Beat well.

Stir in yeast mixture. 

Using a dough hook or by hand with a wooden spoon, add the flour, mixing until everything is well blended. The dough will be very soft, so don't worry. 

Cover and refrigerate overnight or at least 6 to 8 hours. 

Remove the dough from the bowl and place on a well floured surface. divide the dough in half.  Divide each half into 3 pieces.  With floured hands, roll each piece into a 15 to 18-inch rope or strip. Braid 3 strips into a loaf. Tuck ends under to secure.  Repeat process with the other 3 strips of bread dough.

Place the braided dough on an ungreased baking sheet.  Cover and let rise for 2 to3 hours or until doubled in size. 

With the baking rake near the center of the oven, bake for 25 to 35 minutes or until golden brown.  Brush with melted butter.

 Cherry Squares

This is a recipe from my mother's recipe box. It is to good. You can use any kind of fruit that you like. Mix peaches, apples, strawberries or even blueberry pie filing. The dough does not need to be kneaded, making this a quick and easy dessert to make.

Ingredients

1 pkg. yeast
1/4 c. very warm water
4 c. flour
2 sticks butter or margarine
2/3 c. milk
1 Tbs. sugar
2 cans cherry pie filling
2 eggs

Glaze

1/2 c. powdered sugar
1/4 tsp. vanilla or almond extract
3 to 4 tsp. milk

Directions

Scald milk to a temperature of 120° to 130°. Set aside to cool to lukewarm.

Dissolve yeast and sugar in very warm water.  Do not make the water too hot or it will kill the yeast. Set  the yeast mixture in a warm place for about 10 minutes to bloom. 

Measure the flour into a large bowl. Cut in the butter or margarine until it resembles coarse crumbs using a pastry blender or two dull kitchen knives held together in your hand.

Stir in yeast mixture, milk and eggs. Mix thoroughly.  The dough will be soft and moist. 

Divide the dough in half leaving one piece slightly bigger then the other. On a floured surface, roll the larger dough half into a 10 x 16-inch rectangle. You will want to make it the size so it fits in the bottom of a jelly roll pan and come up the edges of the pan.

Spread out the cherry pie filling onto the dough.

On a floured surface, roll out the remaining dough so it is large enough to cover the top of the pan and seal the edges.

Cut slits in the top of the dough with scissors or a sharp knife to allow the steam to escape. 

Cover and place in a warm location until doubled in size.

Bake at 350° for 35 to 40 minutes or until done.

Mix up the glaze by combining powdered sugar, vanilla extract and milk. Beat until it is smooth. It should be a drizzling consistency.  

Drizzle the glaze over the top of the warm cherry dessert.

Stuffed Pork Chops

This is an easy version of stuffed pork chops. You don't even have to cut a pocket in the meat to hold the stuffing. 

If you want an even easier way to make this recipe, substitute the bread cubes with a box of stuffing  and follow the directions on the box to prepare the stuffing.

Ingredients

6 thick cut pork chops
salt and pepper to taste
3 c.bread cubes, from 2 day old bread
1/4 c. melted butter
1/4 c. chicken broth
1 onion, finely chopped
1 rib celery, chopped fine
1/2 tsp sage
3/4 tsp. salt
2 c. whole kernel corn, drained (optional)
1 (10.7 oz.) can cream of mushroom soup
1/3 c. milk

Directions

Preheat oven to 350°.  

Place the pork chops in a single layer in a baking dish. Season both sides with salt and pepper to taste.

Mix bread cubes, evaporated milk, onion, celery, sage, salt and whole kernel corn. 

Place a mound of stuffing on top of the 6 pork chops.

In a small bowl, combine cream of mushroom soup and milk together until smooth. Pour over the stuffing and pork chops. 

Cover and bake for 30 minutes. Remove the cover and bake another 10 minutes, or until the juices in the pork chops run clear or the internal temperature registers 145° F.