1packageregular active or fast-acting dry yeast2¼ teaspoons
¼cupsugar
1teaspoonsalt
2teaspoonschopped fresh basil leaves
1teaspoonchopped fresh thyme leaves
½teaspoonchopped fresh rosemary leaves
¼teaspoongarlic powder
1cupmilk
¼cupwater
3tablespoonsbutter
2tablespoonshoney
1egg
1tablespoonbuttermelted
GARLIC-HERB BUTTER
½cupbuttersoftened
½teaspoonchopped fresh basil leaves
½teaspoonchopped fresh thyme leaves
¼teaspoonchopped fresh rosemary leaves
¼teaspoongarlic powder
Instructies
In large bowl, mix 1½ cups of the flour, the yeast, sugar, salt, 2 teaspoons basil, 1 teaspoon thyme, ½ teaspoon rosemary and ¼ teaspoon garlic powder.
In 1-quart saucepan, heat milk, water, 3 tablespoons butter and the honey over medium heat until very warm (120°F to 130°F).
Pour over flour mixture.
Add egg; beat with electric mixer on low speed 1 minute, scraping bowl frequently.
Add enough of the remaining 2 to 2½ cups flour, beating on medium speed 5 minutes, until dough is smooth.
(Dough will be slightly sticky. )
Grease large bowl with shortening or cooking spray.
Place dough in bowl, turning dough to grease all sides.
Cover loosely with plastic wrap and cloth towel; let rise in warm place 1 hour or until doubled in size.
Line cookie sheets with cooking parchment paper.
Gently push fist into dough to deflate.
On floured surface, roll dough into 12×9-inch rectangle about ½ inch thick.
Using pizza cutter, cut dough into 12 (3-inch) squares.
On cookie sheets, place dough squares 2 inches apart.
Cover loosely with plastic wrap; let rise in warm place 30 to 40 minutes or until doubled in size.
Heat oven to 350°F.
Uncover rolls; bake 15 to 20 minutes or until golden brown.
Brush with melted butter.
Remove from cookie sheets to cooling racks.
In small bowl, beat garlic-herb butter ingredients with electric mixer until well blended.
Serve warm rolls with butter.
Notes / Tips / Wine Advice:
Make-Ahead Magic Make these rolls 2 to 3 months in advance. For that just-baked aroma and texture, store baked cooled rolls in the freezer in resealable freezer plastic bags. To reheat, remove rolls from bag; wrap together in foil. Bake at 350°F for 15 to 20 minutes or until warm.Festive Touch These rolls paired with a small jar of the herb butter would be a great hostess gift. Place rolls in a basket lined with a colorful napkin, and add the jar to the basket. Wrap in cellophane or holiday-themed plastic wrap.
Generously grease 6-cup popover pan with shortening.
Heat popover pan in oven 5 minutes.
Meanwhile, in medium bowl, beat eggs slightly with fork or whisk.
Beat in flour, milk and salt just until smooth (do not overbeat or popovers may not puff as high).
Divide batter evenly among cups, filling each about half full.
Bake 20 minutes.
Reduce oven temperature to 325°F.
Bake 10 to 15 minutes longer or until deep golden brown.
Immediately remove from cups.
Serve hot.
Notes / Tips / Wine Advice:
Festive Touch
Popover batter can be used to make Yorkshire Pudding—a traditional side dish often served with roast beef. Heat oven to 350°F. Place ¼ cup vegetable oil or beef drippings in 9-inch square pan; place pan in oven, and heat until hot. Increase oven temperature to 450°F. Prepare popover batter as directed; carefully pour into hot oil. Bake 18 to 23 minutes or until puffy and golden brown (pudding will puff during baking but will deflate shortly after being removed from oven). Cut pudding into squares; serve immediately.
Kitchen Secrets
Popovers seem fancy but are easy and quick to make. Serve them with Butter Trio (see recipe) to really wow your guests.
In small bowl, mix ½ cup butter, the chile, vinegar and red pepper until well blended.
Fold in raspberries.
In two separate small bowls, mix Apricot-Curry Butter ingredients and Chocolate-Hazelnut Butter ingredients until well blended.
Spoon butters into serving dishes; cover with plastic wrap.
Refrigerate at least 2 hours to blend flavors.
Remove from refrigerator about 30 minutes before serving to soften.
Notes / Tips / Wine Advice:
Make-Ahead Magic
These elegant butters can be prepared and refrigerated up to 2 days before serving.
Festive Touch
Make logs of butter to slice and serve or to give as gifts. Form small log shape of butter on plastic wrap. Tuck plastic wrap tightly around log and roll gently to make a smooth shape. Refrigerate as directed. To serve, unwrap and slice while cold; arrange slices on serving plate.For a special added touch, roll each log in a coating before wrapping. For Raspberry-Jalapeño Butter, use 2 tablespoons chopped fresh cilantro. For Apricot-Curry Butter, use 2 tablespoons chopped fresh parsley. For Chocolate-Hazelnut Butter, use an additional 2 tablespoons finely chopped hazelnuts or chocolate chips.
Kitchen Secrets
To toast hazelnuts, sprinkle in ungreased skillet. Cook over medium heat 5 to 7 minutes, stirring occasionally until nuts begin to brown, then stirring constantly until nuts are light brown.
1½teaspoonsdried herb leavesrosemary, basil or thyme or Italian seasoning
½teaspoonsalt
½teaspoonbaking soda
⅓cupshortening
1cupbuttermilk
1tablespoonbuttermelted
Instructies
Heat oven to 400°F.
In medium bowl, mix flour, baking powder, herb, salt and baking soda.
Cut in shortening, using pastry blender or fork, until mixture looks like fine crumbs.
Stir in buttermilk until dough leaves side of bowl (dough will be soft and sticky).
On lightly floured surface, lightly knead dough 10 times.
Roll or pat dough about 1 inch thick.
Cut with floured 2-inch biscuit cutter.
On ungreased cookie sheet, place biscuits about 1 inch apart.
Brush with melted butter.
Bake 14 to 16 minutes or until golden brown.
Immediately remove from cookie sheet.
Serve warm.
Notes / Tips / Wine Advice:
Kitchen Secrets Push the biscuit cutter straight down into the dough, trying not to twist as you cut, and cut biscuits as close together as possible. You can lightly press—but don’t knead—leftover dough scraps together to cut out a few more biscuits. They may be slightly uneven, but they’ll taste just as good!
Grease cookie sheet with shortening or cooking spray.
In large bowl, mix flour, cornmeal, sugar, baking powder and salt.
Cut in butter, using pastry blender or fork, until mixture looks like coarse crumbs.
Stir in milk, egg, cheese, chiles and bacon.
On lightly floured surface, knead dough lightly 10 times.
On cookie sheet, roll or pat dough into 8-inch round.
Cut into 8 wedges, but do not separate.
Bake 18 to 23 minutes or until golden brown.
Immediately remove from cookie sheet to cooling rack; carefully separate wedges.
Serve warm with honey.
Notes / Tips / Wine Advice:
Festive Touch These south-of-the-border scones are a perfect choice when you are looking to break free from traditional rolls at your holiday table. They would also be a big hit as part of a breakfast buffet.
Spray 18 regular-size muffin cups with cooking spray.
In large bowl, beat ½ cup butter, ½ cup sugar, ½ cup caramel topping, the eggs and milk with electric mixer on low speed (mixture will appear curdled).
Stir in flour, baking powder, salt, cinnamon and nutmeg just until moistened.
Divide batter evenly among muffin cups, filling each two-thirds full.
Bake 20 to 25 minutes or until toothpick inserted in center comes out clean.
Cool 5 minutes.
Meanwhile, in medium microwavable bowl, microwave ¾ cup butter on High until melted.
In small bowl, mix ¾ cup sugar and the pumpkin pie spice.
Place paper baking cup in each of 12 regular-size muffin cups.
In large bowl, mix all ingredients except blueberries.
Gently fold in blueberries.
Divide batter evenly among muffin cups, using slightly less than ¼ cup for each.
Bake 17 to 20 minutes or until golden brown and toothpick inserted in center comes out clean.
Immediately remove from pan to cooling rack.
Serve warm or cool.
Notes / Tips / Wine Advice:
Make-Ahead Magic
Muffins can be baked up to a month in advance. Freeze cooled muffins in resealable freezer plastic bags. To reheat, remove muffins from bag and wrap in foil. Bake at 350°F for 15 to 20 minutes or until warm.
Spray bottom only of 9-inch springform pan with cooking spray.
In large bowl, beat butter and granulated sugar with electric mixer on high speed 1 minute or until smooth and creamy.
Add eggs and vanilla; beat on medium speed about 10 seconds or until well blended.
Add Bisquick mix; beat on medium speed about 30 seconds or until mixed.
Spread batter evenly in bottom of pan.
Arrange mandarin oranges and cherries on batter.
Sprinkle with pecans.
Bake 35 to 40 minutes or until golden brown and toothpick inserted in center comes out clean.
Cool 20 minutes in pan on cooling rack.
Remove side of pan.
In small bowl, beat cream cheese, powdered sugar and 1 tablespoon milk with electric mixer on medium speed until smooth.
Beat in remaining milk, 1 teaspoon at a time, if needed for desired consistency.
Drizzle icing over warm cake.
Sprinkle with orange peel.
Store in refrigerator.
Notes / Tips / Wine Advice:
Make-Ahead Magic
Bake and cool cake, but do not top with icing; wrap in plastic wrap and foil. Freeze up to 2 weeks. Remove plastic wrap and foil; rewrap in foil and place on ungreased cookie sheet. Bake at 350°F for 20 to 25 minutes or until heated through. Unwrap cake; drizzle with icing.
Festive Touch
This delicious cake would be a perfect hostess gift. Wrap in plastic wrap and tie with a festive ribbon.
In medium bowl, mix 1⅓ cups flour and brown sugar.
Cut in butter until crumbly.
Stir in pecans; set aside.
In separate medium bowl, beat cream cheese with electric mixer on medium speed until smooth.
Add granulated sugar and 1 tablespoon flour; beat until blended.
Add 1 egg and ½ teaspoon of the vanilla; beat until blended.
Make cake mix as directed on box, using water, oil and 2 eggs.
Spoon batter into pan.
Dollop cream cheese mixture over batter and swirl with knife.
Sprinkle reserved pecan mixture over top.
Bake 45 minutes or until set.
Cool completely on cooling rack, about 1 hour.
In small bowl, mix powdered sugar, milk and remaining ½ teaspoon vanilla with whisk.
Drizzle over coffee cake.
Notes / Tips / Wine Advice:
Make-Ahead Magic Bake and cool as directed. Wrap coffee cake tightly in heavy-duty foil; freeze up to 1 month. Thaw partially at room temperature; continue as directed
