Strawberry cake pops

Prime Rib- Short style

We love Prime Rib in our house (I know right, how pathetic) I love it smeared with creamy horseradish dressing and mashed potatoes, with rolls, and ewey goodness. (I am on a diet right now so typing this may just kill me) Anyways... back to the prime rib. Brandon Short, the BF and best man at our wedding is KNOWN for his prime rib, so I called him to get the secret. I hope he is ok with me sharing:)



any size prime rib

Rub with lots, and I mean LOTS of garlic, rosemary, butter, salt and pepper. Place into deep roasting pan.

cover, and I mean COVER with rock salt (yes, the same stuff you use to make ice cream) now, it says all over those packages, that it's not for cooking purposes, yada, yada, but we are just fine. so do what you will.

Once COMPLETELY covered (yes, I said it again, so you know I am serious) place into a 500 degree oven for 5-7 minutes per pound. When it comes out you pretty much have to dig it out of the salt, but let me tell you it. is. worth. it.

Recipe from Brandon Short

Christmas Eve party

Chocolate Gnosh cake

Pumpkin Pie with Pecan Streusel

Pumpkin Pie with Pecan Streusel, adapted from Bon Appetit
1 pie crust, partially baked (click here for my recipe and tutorial)
Filling:
1 16-ounce can solid pack pumpkin
1 1/2 cups half and half
3 large eggs
1/2 cup sugar
1/4 cup packed golden brown sugar
1 1/2 teaspoons ground cinnamon
1/4 teaspoons ground allspice
1/4 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon salt
Topping:
1 cup all purpose flour
1/2 cup packed golden brown sugar
1/2 cup coarsely chopped pecans (about 2 1/2 ounces)
1 tablespoon finely minced crystallized ginger, optional
1 1/2 teaspoons ground ginger
1/2 cup (1 stick) unsalted butter, cut into small pieces, room temperature
Preheat oven to 350 degrees.For filling:Whisk all ingredients in large bowl until combined. Pour into partially baked, cooled pie crust. Bake until skin begins to form on filling and filling begins to set, about 50 minutes. Remove from oven. Let pie stand 10 minutes to set slightly. Maintain oven temperature.
Meanwhile, prepare topping:Mix first 5 ingredients in medium bowl. Rub in butter with fingertips until mixture begins to form small clumps. Sprinkle topping over pie. Bake until pie is set and streusel is golden brown, about 25 minutes. Transfer to rack and cool completely. Serve with whipped cream.

adapted from Bon Appetit

Grandma's Buttery Holiday Rolls

I wanted to try a different roll for the holidays this year, so I found this recipe on Prudence Pennywise's blog. Loved them, they were light and fluffy, perfect for Thanksgiving. (I am typing this and it's in the middle of June in Phoenix, We have a long wait until the next Thanksgiving, but I think I could put these rolls outside on our sidewalk right now and they would bake :) It's so hot here. blah!



Grandma's Buttery Holiday Rolls
Estimated Cost: $2.50 for 32 rolls
5 teaspoons active dry yeast
1/2 cup warm water (baby bottle warm)
1 teaspoon sugar
1/2 cup softened butter (or heat it with milk in microwave)
1 and 1/2 cups warm milk (baby bottle warm)
3 eggs
1/2 cup sugar
1 and 1/2 teaspoon salt
5 and 1/2 cups flour, plus more for rolling
4-8 tablespoons softened butter, for spreading
In a large bowl (or freestand mixer) combine yeast, water, and 1 teaspoon sugar. Let stand for 10 minutes to "proof" the yeast. If the yeast rises, continue. If it does not, discard the yeast and begin again. Add butter, milk, eggs, 1/2 cup sugar, and salt. Stir in 2 and 1/2 cups flour with a wooden spoon. Dough will be extremely sticky. Let stand, covered in a warm place for one hour. Add remaining flour, stirring with a wooden spoon for two minutes. Dough will be sticky and ragged. Place dough in refrigerator or cold place (basement or garage?) overnight. About 90 minutes before serving time, divide dough into two balls. On a floured surface, roll one ball out into 12 inch circle. Generously butter top of circle. Cut circle into 16 equal wedges. Roll up, beginning with wide edge. Tuck raggedy edge under and place on greased cookie sheet. Allow to rise, covered in a warm spot for 45 minutes to 1 hour, or until almost doubled. Bake at 350 degrees for about 12 minutes. (Rolls can be frozen at this point, tightly wrapped. Bring to room temperature before warming in oven for five minutes.)

Recipe from Prudence Pennywise.

Easy Breadsticks

The last few months in Kingman I made a new friend, Toni Taylor. (yes Toni, I am calling you out :) We had so many things in common, from sewing to cooking, crafting, we were destined to be friends. She is the most amazing baker, trying all sorts of things that just down right scare me. I got this next recipe from her (I really hope she doesn't mind me sharing). She made these breadsticks for our daughters piano recital potluck, it was around Halloween, so she shaped the dough to look like bones. So cute! Anyways, these are easy, SUPER yummy and worth the 20 minutes to make.



1 1/2 cups warm water
1 Tb yeast
2 Tb sugar
1/2 tsp salt
3 cups flour + some
1/4 cups butter, melted to spread on top

Mix dough, roll out ON BAKING SHEET, spread with butter, sprinkle sea salt, parm. and parsley. cut with pizza cuter, then scoot (technical term :) them apart so they can rise and spread during baking.

Bake at 375 for 10-15 minutes.

Recipe from THE Toni Taylor. (love ya girl!)

Ebleskivers

Growing up my Mother used to make 'breakfast' for dinner. I loved those nights! Waffles or Ebleskivers, didn't matter, they both were delicious. Now that I am grown up (or try to be) I love making my kids 'breakfast for dinner'. They loved these little round pancake balls. You need a certain pan to cook them, I got mine from my Mother, who got it from William-Sonoma.



2 cups flour
1 tsp baking powder
1 tsp baking soda
1/2 tsp salt
2 tsp sugar

3 eggs, separated
2 cups buttermilk

Sift dry ingredients, beat egg yokes and then add buttermilk. Mix with dry ingredients. Beat egg whites until stiff and fluffy, fold into mixture.

Heat pan until hot, fill middle circle with water. add 1/2 tsp of crisco in every compartment, cook over medium heat rotating batter so all sides cook evenly. Top with butter and syrup or fruits and powdered sugar.

Recipe from my Mom (David's sister Staci also uses the same recipe)

Give me a BREAK!

Well, I took a break, I am sure you noticed, haven't posted ANYTHING since last November, geesh, what a slacker! I just needed a break. So I took one, sorry for those of you who read often, please know that I have 15 recipes that are set to publish every 5th day, so you will be feed (literally speaking) for a month or so :)

Thanks for understanding, I missed blogging the food I have continued to make. Hope you enjoy these new recipes!

Barb