Hoagie Rolls

The Old Goat is currently into making sub sandwiches...regular loaf bread will not handle all the extra "stuff" he likes to add to his "master piece".  This is my first attempt to make a Hoagie shaped roll.  I did use one cup of whole wheat flour.  I changed the recipe to 3 cups regular unbleached flour and 1 cup of whole wheat.

Hoagie Rolls Fleischmann's

Make your own hoagie rolls and create all kinds of delectable sandwiches.

Yield

8 rolls

Prep Time
30 minutes
Rise Time
2 hours

Bake Time
13 to 16 minutes

Ingredients
Rolls

2 envelopes Fleischmann's® Active Dry Yeast
1/2 cup warm water (100° to 110°F)
1 teaspoon sugar
3-1/2 to 4 cups all-purpose flour
2 teaspoons salt
3/4 cup milk
1/4 cup Mazola® Corn Oil
1/4 cup honey
1 egg

Egg Wash
1 egg white
2 teaspoons Spice Islands® Sesame Seeds

Directions
Combine yeast, 1/2 cup water and sugar in small bowl for about 5 minutes until foamy. Combine 2 cups flour and salt in a large mixer bowl. Heat milk, oil and honey until warm (100° to 110°F). Add to flour with yeast mixture and egg; beat for 2 minutes at medium speed. Continue adding flour, 1 cup at a time until soft dough forms.

Knead on a lightly floured surface until smooth and elastic (about 6 to 8 minutes). Place in a greased bowl, turning to coat. Cover and let rise in a warm, draft -free place about 1 hour, until doubled.

Punch dough down and divide into 8 balls. Lightly roll or pat each ball into an 8 x 3-inch rectangle. Place on greased baking sheets. Cover and let rise 1 hour until rolls are doubled. Brush rolls with beaten egg white, slash if desired and sprinkle with sesame seeds.

Bake in preheated 375°F oven for 13 to 16 minutes. Cool, slice and fill with your favorite sandwich toppings.

Julienne Cucumber Salad

I just couldn't help myself...a new kitchen tool... had to experiment.  This is the old fashioned Cucumber Salad Recipe, only change is how the Cucumber is sliced.  When I make it again, I think I will leave the skin on to add a little color. Of course you could add some fresh basil or fresh dill to add color.  I have neither one right now..so...here's the plain Jane version.  Also, there are NO seeds in this version.

1/2 cup Apple Cider Vinegar

1/4 cup Water

1/4 cup Salad Oil

1 tablespoon Sugar

Salt and Pepper to taste

1/4 cup finely chopped onion (purple would be perfect)

1 tablespoon of chopped basil

or 1+ teaspoon of fresh dill.

1 medium to large Cucumber Julienne (do not include the seeds)

Mix and put into the refrigerator for several hours for the flavors to blend

Garlic Zoodle Noodle

First off, I am not a gadget person, but this one I couldn't resist. I purchased a Veggetti .  The little thing really works!  I also purchased a julienne vegetable tool.  I tested both with first a carrot, then a zucchini.  Carrots are much nicer done with the Julienne tool.  Zucchini turned out beautiful using the Veggetti

So now I had to make something with all these "noodles".  Simple was the answer..

Melt 2 tablespoons butter in stir fry pan.

Add thinly sliced onion and Julienne carrots.  Saute carrots and onion start to soften.  Next add a large smashed and diced garlic clove.  Saute until you can smell the garlic releasing it's flavors.  Finally add the "zoodles" and saute to desired texture.  I seasoned with salt and Mrs. Dash for additional flavor.

Cheez It Tenders

Just a Taste Cheez It Tenders

I have been looking at this recipe for months and months!  Every time I went the cabinet to get the Cheez It's the box was gone or almost empty!  Finally I found a box with enough in it to try this out!

This is a fast and VERY tasty change to the normal tenders..and not fried.  Add a little Spicy Ranch Dressing for dipping and we're in heaven.

The only thing I did differently than Kelly's recipe is add 2 teaspoons each of onion and garlic powder to the flour.  Do not add salt as the Cheez It's have plenty.

Baked Cheddar Dijon Chicken Tenders

Yield: 4 servings
Prep Time: 15 min
Cook Time: 15 min
Ingredients:

2 Tablespoons olive oil
2 cups cheddar crackers, such as Cheez-Its or Cheese Nips
1/4 teaspoon paprika
1 1/4 pounds uncooked chicken tenders
3 large eggs
2 teaspoons Dijon mustard
1 cup all-purpose flour
Directions:
Preheat the oven to 475°F with the rack in the lower third of the oven. Line a baking sheet with foil and brush it with the olive oil.

Pulse the cheddar crackers in a food processor until finely ground, or alternately, place the crackers in a plastic bag, seal it and use a rolling pin to crush the crackers. Transfer the crackers to a wide, shallow bowl and stir in the paprika.

In a separate wide, shallow bowl, whisk together the eggs with the Dijon mustard. Place the flour in a third wide, shallow bowl.

Bread each tender by coating it in the flour, shaking off any excess, and then dipping it in the eggs. Transfer the tender from the eggs to the crackers, pressing the crumbs into the chicken to ensure an even coating, and then placing the tender on the prepared baking sheet. Repeat the breading process with the remaining tenders, arranging them in a single layer about 2 inches apart.

Bake the tenders, turning them over once, until they're golden brown, about 15 minutes total.

Recipe by Kelly Senyei of Just a Taste.

Malted Butter Bundt Cake

2/3     cup butter or margarine, softened
1-3/4  cup sugar
2         eggs
1-1/2   teaspoons vanilla
3          cups Softasilk Cake Flour or 2-1/2 cups Gold Medal Flour
1          cup malted milk powder
2-1/2    teaspoons baking powder
1          teaspoon salt
1-1/4    cups milk

Heat oven to 350 degrees.
Grease and flour bundt pan.

In large mixer bowl, mix butter, sugar, eggs and vanilla until fluffy.  Beat 5 minutes on high speed, scraping bowl occasionally.  On low speed, mix in flour, baking powder and salt alternately with milk.  Pour into pan.

Bake for 50 minutes or until tooth pick comes out clean.

Let cake sit for 5 to 10 minutes before removing from pan.

Top with a malted chocolate glaze.

Vanilla Sugar Cookies

McCormick Recipe Site

Ingredients
Serves: Makes 4 1/2 dozen or 27 (2 cookie) servings.


2 3/4 cups flour
2 teaspoons McCormick® Cream of Tartar
1 teaspoon baking soda
1/2 teaspoon salt
1 1/2 cups sugar
1 cup (2 sticks) butter, softened
2 eggs
2 teaspoons McCormick® Pure Vanilla Extract

Additional sugar, for rolling

Directions
20 mins Prep time

6 mins Cook time

Mix flour, cream of tartar, baking soda and salt in large bowl. Set aside. Beat sugar and butter in large bowl with electric mixer on medium speed until light and fluffy. Add eggs and vanilla; mix well. Gradually beat in flour mixture on low speed until well mixed.

Refrigerate dough 2 hours or until firm.

Preheat oven to 400°F. Shape dough into 1-inch balls. Roll in additional sugar or Colored Sugar. Place 2 inches apart on baking sheets.

Bake 6 to 8 minutes or until lightly browned. Cool on baking sheets 1 minute. Remove to wire racks; cool completely.

Cooking tip

Colored Sugar: Place 1/2 cup granulated or sanding sugar in resealable plastic bag. Add 5 drops of McCormick® Assorted Food Colors and Egg Dye or McCormick® Assorted NEON! Food Colors and Egg Dye. Add additional food color, a drop or two at a time, if more intense color is desired. Seal bag and knead sugar until the color is evenly distributed. Spread in a thin layer on a baking sheet and break up any large lumps. Allow to dry thoroughly, about 15 to 20 minutes. Sift or press through sieve to return sugar to its original texture, if needed.

Cod and Kale Veggie Soup

Makes 4 servings

4 slices bacon (about ¼ pound), chopped (if you do not have the bacon you can use 1-2 tablespoons bacon grease)
1 medium onion, chopped
1 teaspoon Old Bay Seasoning
3 New potatoes diced (about 2 cups diced)
1 Carrot pealed and thinly sliced
1 cup Button Mushrooms chopped
1/2 cup frozen corn
4 cloves of garlic minced
4 tablespoons flour
1 or 2 8-ounce bottles clam juice
½ cup water
4-6 drops of hot sauce
1 tablespoon dried parsley
¾ cup whipping cream
Coarse kosher salt and freshly ground pepper
½ pound Pacific cod, cut into 1-inch pieces
Finely chopped Kale (about 2 cups)
Cook the bacon in a heavy large pot over medium heat until brown and crisp, stirring occasionally, about 5 minutes. Using a slotted spoon, transfer the bacon to a paper towel and drain. Add the onion and mushroom. Saute until the onion is tender, about 5 minutes, add diced new potatoes and saute for a couple minutes. When potatoes, carrots and frozen corn start to soften stir in the Old Bay Seasoning and minced garlic. When you an smell the garlic add 4 tablespoons of flour, coating vegetables. Add the clam juice, ½ cup water. Bring the mixture to a boil. Reduce the heat to medium, cover and simmer until the potatoes are just tender about 8 minutes.
Add the cream and drained bacon to the chowder. Add hot sauce and dried parsley. Sprinkle the cod with salt and pepper. Add the cod and kale to the soup. Simmer until the fish is opaque in the center (to check, cut into a piece of fish with a small knife or break apart with a spoon), stirring occasionally, about 5 minutes. Taste and adjust the seasonings. Ladle the chowder into warmed bowls and serve.