Cherry Berry Crescent Rolls: Breakfast Is Served
Basic Roll Dough Remix
Hi everybody :)
"Welcome to another Breakfast Is Served Sunday!" If you're just tuning in to my post, every Sunday I post a Breakfast Is Served. Last week breakfast, Lemon-Streusel Oatmeal Muffins
was another tribute to my love for oatmeal.
Today, I wanted to play around with the Basic Roll Dough recipe I use to make the Mini Herbal "Hoagie" Rolls, so I repeated the recipe below:
Basic Roll Dough
1 package dry yeast
1 cup warm water (105° to 115°)
3 tablespoons sugar (for a sweeter dough you can add up to 1/4 cup; 4 tablespoons)
2 tablespoons shortening
1 egg
3/4 teaspoon salt
3 to 3 1/2 cups all-purpose flour, divided
Dissolve yeast in warm water in a large bowl. Add sugar, shortening, egg, salt, and half the flour; beat at low speed of electric mixer until smooth. Stir in enough of remaining flour to make a soft dough.
Place dough in a greased bowl, turning to grease top. Cover and let rise in a warm place (85°). free from drafts, 1 hour or until doubled in bulk or cover and refrigerate up to 5 days. (freeze up to 1 month)
Punch dough down; turn out onto a lightly floured surface, and knead 4 or 5 times. Shape and bake as directed.
Cherry Berry Crescent Rolls
I refrigerated the dough, 4 days later I made this:
Ingredients
1 Basic Roll Dough or Prepared Yeast Dough
2 tablespoons Sugar
3 -4 tablespoons Butter, melted (not shown)
3/4 cup Cherry Preservers
1/2 cup Cherry Berry Blend (a mixture of dried cherries, blueberries, and cranberries)
1 teaspoon cornstarch
1 teaspoon lemon juice
1/4 teaspoon Cinnamon
1 egg white
1 teaspoon water
Almond Slices, for sprinkling
Roll dough into a 12-inch circ1e on a lightly floured surface.
Cut into 8 wedges Brush with melted butter, sprinkle with sugar/cinnamon mixture.
In a small bowl, combine preserves, cornstarch, berry blend, and juice. Spoon 1 heaping teaspoonful onto each wedge over sugar/cinnamon mixture.
Roll each wedge tightly, beginning at the wide end. Seal points, and place rolls on a greased baking sheet. Cover rolls, and let rise in a warm place (85°). free from drafts, about 30 minutes or until doubled in bulk. In a small bowl, mix the egg white and water together; brush over rolls. Sprinkle with almond slices
Bake at 375° for 20 to 25 minutes or until golden brown. Transfer to a wire rack.
Drizzle with glaze or dust with Powdered sugar, if desired.
What I Think:
I love the sweet tartness of the rolls. The filling can be change out by using another preserve or jam, (be sure to use one with pieces of fruit in it or add your own.) It taste like a pie in a roll! Delicious!! REPEAT!
ENJOY! Come again...
Linked to:
YeastSpotting! @ wildyeast
BYOB @ girlichef: BYOB - Bake Your Own Bread
Scrumptious Sunday Recipe Link Party @ Addicted Recipes
Sweets for Saturday @ Sweet As Sugar CookiesNifty Thrifty Sunday
Everyday Moms Meals
Sweet 2 eat Baking: Sugar Slice Sunday Link Party
Hearty Vegetable Barley Soup: Back of the Box Recipe
Hi everybody :)
Do you love to used recipes found on the back of the box? I do. Every once in a while I find interesting recipes from boxes of cereals, dry mixes, can goods, etc... Being a recipe fanatic, I collect them all in notebooks, tablets, and binders. This recipe I'm sharing today is from the back of a QUAKER Medium Barley's
box. Let's get it started...
Hearty Vegetable Barley Soup
Ingredients:
1/2 lb. Lean ground beef
1/2 cup Chopped onion
1 clove Garlic minced
7 cups water
1 (14 1/2 oz.) can Unsalted whole tomatoes. undrained, cut into pieces
1/2 cup QUAKER Medium Barley, uncooked
1/2 cup Sliced celery
1/2 cup Sliced carrots
2 Beef bouillon cubes
1/2 teaspoon Dried basil, crushed
1 Bay leaf
1 (9 oz) pkg. Frozen mixed vegetables
Directions :
In a 4-quart saucepan or Dutch oven. brown meat Add onion and garlic: cook until onion is tender Drain.
Stir in remaining ingredients except frozen vegetables.
Cover: bring to a boil. Reduce heat; simmer 50-60 minutes, stirring occasionally. Remove bay leaf. Add frozen vegetables: cook about 10 minutes or until vegetables are tender.
Additional water may be added if soup becomes too thick upon standing. MAKES 12 (1 CUP) SERVINGS
What I Did and/or Think:
I love homemade soup, this one was really great. It's also was another first for me. I never tasted barley before! I know, shocking isn't it :) It kind of remind me of oatmeal, look and taste. It's small before cooking and swell up afterward, and have a chewy oatmeal taste. This is another great REPEAT especially on the cold Winter days ahead.
BTW, it's also a Chicken Barley Chili recipe on that same box, I'll be trying very soon, so stay tune :)
Chicken Barley Chili
ENJOY! Come again...
Linked to:
Farm Girl Friday Blog Fest: Fresh Eggs Daily
The Better Baker Weekend Potluck
Foodie Fridays @ Designs By Gollum
Foodie Friday @ Simple Living
Friday Flair Party: Whipper Berry
Foodie Friends Friday @ Foodie Friends Friday
It's a Hodgepodge Friday
Shaken Together Life: {what's shakin' link party}
Miss Information: I Freakin' Did It Friday
Carole's Chatter Rice& Grain Recipe Links Food Friday
Chicken Salad Sandwich with Mini Hoagie Roll
Hi everybody :)
Going by what I already had on hand, I search for the perfect recipe. It was a hard search but I manage to come up with something, I really need to go shopping soon :) When I saw the chicken salad recipe I made some changes to it according to my likes.
Here's What I Did...
Chicken Salad slightly adapted Taste of Home Quick Cooking Annual Cookbook (2010)
Ingredients
About 6 Mini Herbal "Hoagie" Rolls or whatever rolls you like
3 cups cooked chicken, rotisserie or canned (well drained, if using canned) (I love using the breast meat)
1/4 cup chopped celery (I also added 1/4 teaspoon celery seeds)
1/4 cup sliced almond
1/2 cup dried cranberries or raisins
1/4 cup mayonnaise
1/4 cup sour cream
1/2 teaspoon lemon juice (not shown)
1 teaspoon Salad Supreme
1 teaspoon dried ranch dressing mix (not shown)
Tomato Slices, optional
Fresh Spinach Leaves, optional
Cheese Slices, optional
Split rolls in half horizontally, butter and toast each halves lightly; if desired.
Combine the first 4 ingredients in a medium bowl.
In a smaller bowl combine the mayonnaise, sour cream, lemon juice, Salad Supreme and dressing mix.
Pour over chicken mixture; toss to coat.
Place salad mixture on top of the bottoms. Top with Spinach Leaves, Tomato Slices, and Cheese Slices. Replace the tops.
What I Think:
Although, my first choice would have been a roast beef sandwich, like Heather suggested :) The chicken salad turn out to be very tasty. I love the sweet tartness the craisins (dried cranberries) added. The rolls were still delicious. So... great combination right? Wrong.
I think these two different flavors were definitely GREAT, BUT NOT TOGETHER, so they will be REPEATED, BUT SEPARATELY, next time :)
****Update: I made this sandwich again left out the tomato slice and cheese, added 2 tablespoon guacamole dip on it, DELICIOUS!!!
Now, I'm craving that roast beef sandwich :)
ENJOY! Come again...
Linked to:
Full Plate Thursday @ Miz Helen's Country Cottage
Fantastic Thursday @ Three Little Chiefs
Creative Thursday @ Michelle's Tasty Creations
Link it Up Thursday @ Seven
Creative Juice Thursday @ Momnivore's DilemmaShow Case Your Talent @What's Cooking Love
Think Tank Thursday: Saving 4 Six
1 Basic Roll Dough or Prepared Yeast Dough 
