Dinner rolls

This is a no fail recipe!!!! Very soft and delicious rolls.
Can be made bigger for sandwich  buns
They hold well for 2-3 days, if they stay for so long ;),  and can be taken on a road trip, picnic, or any other place ;)
Kids can eat them for breakfast, with little butter and jam, lunch or dinner.

Ingredients:
1 pkg yeast
1/4 cup warm water
1 cup buttermilk, room temperature
1/4 cup butter
2 table spoons sugar
1 teaspoon salt
1/4 teaspoon baking soda
1 egg
4 cups all purpose flour
2 teaspoon cornmeal
1 table spoon oil or butter to brush the rolls before baking

Method:

Devolve the yeast in 1/4 cup warm water with 1 teaspoon flour, sugar and little salt. Keep aside for 5 mins.
Mix room temperature buttermilk, butter, remaining sugar, salt, baking coda, egg and yeast. Beat well until well blended. Add flour to form soft dough. Knead for 10 minutes and place in a greased bowl in a dark warm place to rise for about 1 hour.
Punch down the dough and knead for about 5 minutes on a lightly floured surface.
divide into 24 small or 12 big pieces. Shape each one as a ball. Grease a skillet or a baking dish and place the rolls in it. Cover with cloth and let rise until doubled. Brush the top with oil or warm butter and bake for  18-20 mins or until golden brown in a preheated oven at 375F.
Let the rolls cool down and remove them from the skillet or the pan.

Enjoy!!!

Hummingbird Cake

This cake is a wonderful combination of nuts, pineapple, bananas and cinnamon. The cream cheese butter frosting compliment the cake perfectly! Favorite to kids and adults! Easily made as cupcakes as well.
I would encourage everyone to make this cake and enjoy it with family and friends!

Ingredients:
31/2 cups flour
1 1/2 cups sugar
1 teaspoon cinnamon
1 teaspoon baking soda
1 cup mashed bananas
1 cup chopped walnuts
1 1/4 cup chopped pineapple
4 table spoon of the pineapple juice
1 cup oil

Frosting:
1/4 cup butter
2/3 cups cream cheese

3 cups confectioner sugar
1 teaspoon vanilla

Method:
Preheat oven to 350F. Grease three 9'' round pans.
In a large bowl stir to combine flour, sugar, baking soda, cinnamon. Add bananas, pineapple, nuts, eggs, oil and pineapple juice. Mix well with wooden spatula.



Pour the batter into the 3 round baking pans and bake for 20-25 mins until golden on top.
Let them cool down.



To make the frosting, beat together butter and cream cheese well. Mix in sugar and vanilla.
Spread frosting on top of the first layer, place the second layer on top and spread more frosting. Use the remaining frosting on top of the third layer and around the cake if you have some extra.
You can decorate the cake with whole pieces walnuts or chopped nuts as per your taste.





Enjoy!!!

Focaccia

Who doesn't like this flat Italian bread? Coated with sea salt and herbs....yum yum yum...You can dip it in seasoned olive oil, eat it with herbal butter or any spread you like! You just cant get enough of it! Am I not right?

It's so simple to make and the aroma coming out while baking it will make you want to eat it right out of the oven still warm and burning your tongue. Its wort trying it again and again topped with your own herbal combination, caramelized onions, olive olives or just pesto :).

Ingredients:
3 1/2 cup all purpose flour
1pkg yeast (7g)
5 table spoons olive oil
1 table spoon salt
water to make the dough , I think it comes to 1 1/2 cup, still start with 1 and go on as much as needed.

Seasoning
2 teaspoons coarse sea salt

Optional:
oregano, basil, or any other herb you like to add here.
caramelized red onions, olives or cherry tomatoes...

Method:

Preheat the oven to 400F.
Dissolve yeast in a half cup warm water. Keep it in a warm and dark place for 10 mins for the yeast to ferment well.
Meanwhile mix flour and salt. Add 2 table spoon olive oil, yeast, and water to make a dough. Start kneading for about 10 min until dough is smooth and elastic. Leave the dough to rest in a warm, dark place until doubles its size. Make sure to oil the bowl in which you will keep the dough and cover it with dump cloth while resting. To speed up the process, you can preheat the oven little bit and leave the dough in it to
rest.
Grease 9 or 10 '' round baking pan.
Next, take the dough out and knead for a few minutes. Press it down to form a circle to fit in your baking pan.
Leave it to rise for 30 mins. 

Right before baking make wells all over the focaccia while poking the dough with a finger.
Coat the bread with the remaining olive oil using pastry brush. Sprinkle sea salt and any herbs you are using.
Bake for 20-25 mins until the bread is pale gold.
Let the focaccia cool down little bit and its ready to eat!!!



Enjoy!!!!

Orange Bundt Cake

Almost everybody has leftover orange juice in the fridge and, or oranges  hiding somewhere in there too ;)
Here is a recipe I have for years and don't remember if I tried or not. I decided to give it a try before kids finish the few oranges left in the fridge, and to be hones I just feel like eating a bundt cake :) ..

Ingrediants:
1 cup butter
1 cup sugar
3 eggs
2 1/4 cups flour
2 teaspoons baking powder
finely grated zest of 1 orange
2/3 milk
1/2 cup orange juice
strips of orange zest for decoration

Syrup:
3/4 cup sugar
2/3 cup orange juice

Method:
Preheat the oven to 325F.
Grease and lightly flour a bundt ring pan.

Combine flour, baking powder and grated orange zest. Keep aside.
In a separate bowl beat the butter and sugar together until pale and fluffy. Add one egg at the time and beat thorough after each one. Fold in the flour mix and mix well. Add milk and orange juice , stirring to mix evenly.
Pour the batter into the baking pan and bake for about 45-50 mins..
Let cool down in a pan for 5-10 mins and turn out on a wire rack to cool completely.

Meanwhile make the syrup, mix both sugar and juice in a pan and bring to a boil. Simmer for about 5 mins until reduced and syrupy.
Spoon the syrup over the cake until still warm and top with orange zest.
Enjoy!!!