Let's do brunch!

I've got to spend a glorious weekend at home this past weekend...mostly because the significant other and I have been very ill with some creepy crud the takes over your sense of smell/taste to play a horrible game of keep away.  Very awful! Saturday we were feeling well enough to have some real food so I started concocting us a very delicious brunch of bacon, eggs, mashed potato pancakes (A great recipe to use leftover mashed potatoes!), and English muffins.  Nothing special, but very good because we could smell and taste it. Brunch is so under rated!

Sunday morning, I woke up at a very ungodly hour and couldn't go back to sleep, so I started

planning our brunch in my head...because this is how my mind works at 4:00am on a Sunday morning.   We both like quiche, but a big one kind of goes to waste before we can finish it because it's just the two of us.  I devised the recipe that follows for a quiche for two.  I must say with delicious results. I served it with a mashed potato pancake, a chocolate chip pecan scones, and orange wedges for color.

 Also...I am sure you can fill this with any quiche filling you find yummy.  This is just what we had on hand. 

J.J.'s Quiche for Two

Ingredients

• 2 large eggs
• ¼ Swiss cheese, shredded
• 10 baby spinach leaves
• 2 slices Canadian bacon, chopped
• ½ pie crust
• Tablespoon milk
• 2 pats of butter
• Salt/pepper/seasoning of your choice

Directions

1. Cut pie crust in rounds to fit your cooking vessel. We have these cool mini pie pans I like to use.
2. Butter your cooking vessel.
3. Place pie crust in vessel...making sure it is in full contact with the pan.
4. Divide the Swiss equally between both pie shells...reserving a couple pinches to place on top.
5. In a bowl, scramble eggs with milk and seasoning.
6. Divide egg mixture between both pie shells.
7. Add 3 of the spinach leaves to EACH pan.
8. Add Canadian bacon to both pans.
9. Top with remaining spinach and cheese.
10. Bake in 350 oven for about 20 minutes...different ovens may vary. 

Grandma's Mashed Potato Cakes

Ingredients

• 2 cups mashed potatoes
• 1 large egg
• 3 tablespoons finely diced onion
• Black Pepper
• 2 tablespoons of flour
• splash of milk – this varies depending on how stiff the mixture is
• Cooking spray

Directions

1. Combine all ingredients till makes a batter the consistency of pudding...you may have to add more flour or milk depending on your mashed potatoes.
2. Cook on medium heat in a non stick pan, coated in cooking spray a heaping tablespoon at a time.
3. Once flipped, flatten into a cake.
4. Cook time varies depending on how crisp you want them.
5. Serve warm as a delicious side to a breakfast, brunch, or even dinner.

Rosy's Chocolate Chip Pecan Scones

Ingredients

• 1 ¼ cups all-purpose flour
• 1/8 -1/4 cup sugar depending on how sweet you want them
  
• 1 ½ teaspoons double-acting baking powder
• ¼ cup mini chocolate chips
• ¼ cup chopped pecans
• 4-ounces sour cream
• 2 ½ tablespoons stick margarine or butter
• Baking Sugar to garnish

Directions

1. Preheat the oven to 450 degrees F.
2. In a large mixing bowl, add in the flour, sugar and baking powder. Mix in the chocolate chips and walnuts.
3. Create a hole in the middle of the bowl, pushing the dry ingredients to the sides. Pour the sour cream into the hole and crumble the margarine in with your fingers as well. Mix everything together with a big spoon until the dry ingredients absorb all of the sour cream and margarine. Continue to knead the dough with your fingers until the consistency is uniform.
4. Sprinkle a small amount of flour on top of a baking sheet. 
5. Take the dough mixture out of the bowl and place it in a circular mound on top of the baking sheet. 
6. Cut the dough with a knife into 8 pieces by making a plus sign, and then a multiply sign. Make sure to separate all 8 wedges of dough to allow room for each piece to expand in the oven without touching. 
7. Sprinkle with Baking Sugar. Bake until very lightly browned, 10 to 15 minutes

Why is there a chip on your shoulder? Miss your mouth?

Last Friday was National Potato Chip Day! Yum!  In honor of that, today's post is all about...you guessed it! Potato Chips!!!

I grew up in a small town in Southeastern Indiana about thirty minutes from Cincinnati Ohio.  When I was a kid, I had no clue so well loved brands were regional.  I grew up with bands like Mike-Sells,
Grippo's, and Husman's.

My Grandmother was a huge fan of Mike-Sells.   When I was very young, I always remember having that familiar red and silver foil bag in the house.   I am not a huge fan of their plain chips...the rippled or as they call them "groovy"ones are so good for dips.  I have shared many a bag of Mike-Sells groovy chips and some sort of onion dip with my Mom over the years. 

As I got older and developed my own tastes...I fell in love with BBQ chips.  There are so many kinds, but there is still only one today that I crave, beg people to mail me, and will order on-line despite ridiculous shipping charges: Grippo's BBQ.  They are sweet and smokey, yet after you swallow them, it hits you with a bit of heat that I find delightful.  I have requested these chips for birthday presents, holiday's, and just because.  I look forward to having them as a snack almost as I look forward to my visit to Skyline Chili when I go back home to visit. Grippo's also has this flavor that is my second favorite called Sweet Bermuda Onion. 

I personally never cared much for Husman's.   They always seemed to leave a coating in my mouth.  A few years back long before I moved to the East Coast, Husman's had out Montgomery Inn and Cincinnati Chili flavor's that were pretty good. 

I have lived in a couple places on the East Coast the last few years and the brand here seems to be Utz.  There is also Cape Cod up in Massachusetts, but they seem to be getting more and more national.  As for the Utz chips...my favorite is the Carolina BBQ flavor.  The are kinda acidic like a salt and vinegar chip, but have a hint of spice.  That is something very tasty with a sandwich. 

Now that I am done babbling about potato chips...how about a recipe to use some!

J.J.'s Potato Chip Chicken

 

Ingredients

• 4 cups favorite flavor of potato chips, crushed (1 cup)
• 1 large egg
• 1/2 teaspoon black pepper
• 1 teaspoon of Complete Seasoning or favrite seasonal of your choice
• 1 teaspoons Worcestershire sauce
• 1 tablespoons vegetable oil
• 1 tablespoons of olive oil
• 4 boneless skinless chicken breasts (about 1 1/4 lb)

Directions 

1. In shallow bowl, mix crushed potato chips and seasonings. 
2. In another shallow bowl, beat egg and Worcestershire sauce.
3. In 10-inch nonstick skillet, heat oil over medium-low heat. 
4. Dip chicken into egg mixture.
5. Coat with potato chip mixture.
6. Cook chicken in oil 10 to 12 minutes, turning once, until deep golden brown and juice of chicken is clear when center of thickest part is cut (170°F).

Yeild: 4 Servings

When Irish Eyes Are Smiling

Happy St. Patrick's Day!  Fitting for today...it is also Corned Beef and Cabbage Day!

 Slow Cooker Corned Beef and Cabbage

Ingredients

•     1 (4 - 5 pound) corned beef, soaked in water at least an hour and rinsed
•     1 medium head of cabbage, cut into 2-inch wedges
•     6 red potatoes, halved
•     4 carrots, cut into ½-inch chunks
•     1 teaspoon pickling spice
•     2 cups low sodium chicken stock or water
•     8 ounces beer (any unflavored kind will do; you can substitute water here, as well)
•     3 large bay leaves
•     1 tablespoon Dijon mustard
•     1 teaspoon black pepper corns

Directions

1.     Place carrots, and potatoes in the bottom of a large slow cooker pot.
2.     Rinse the corned beef and lay it over the vegetables. 
3.     Add in bay leaves, pepper corns, pickling spice, and Dijon mustard.
4.     Pour beer and stock over everything. Make sure liquid covers most of the corned beef; if not, add more water or stock. 
5.     Cover and cook on low setting for 8 hours.
6.     Add the cabbage to the slow cooker and cook until cabbage is just tender (about 30 minutes).
7.     Plate beef and veggies.
8.     Slice beef against the grain and serve with extra mustard.

What better to go with corned beef...Irish Soda Bread!  A good sour dough bread goes well with this dish as well.

Irish Soda Bread

Ingredients

•     4 to 4 1/2 cups flour
•     2 Tbsp sugar
•     1 teaspoon salt
•     1 teaspoon baking soda
•     4 Tbsp butter
•     1 cup raisins - I personlly leave the rasins out
•     1 large egg, lightly beaten
•     1 3/4 cups buttermilk

Directions

1.  Preheat oven to 425°. 
2. Whisk together 4 cups of flour, the sugar, salt, and baking soda into a large mixing bowl.
3.  Using your (clean) fingers (or two knives or a pastry cutter), work the butter into the flour mixture until it resembles coarse meal, then add in the raisins if you desire.
4.  Make a well in the center of the flour mixture. 
   
5. Add beaten egg and buttermilk to well and mix in with a wooden spoon until dough is too stiff to stir. 
6. Dust hands with a little flour, then gently knead dough in the bowl just long enough to form a rough ball. If the dough is too sticky to work with, add in a little more flour. Do not over-knead! 
7. Transfer dough to a lightly floured surface and shape into a round loaf. Note: The dough will be a little sticky, and quite shaggy. You want to work it just enough so that the flour is just moistened and the dough just barely comes together. Shaggy is good. If you over-knead, the bread will end up tough.
    
8. Transfer dough to a large, lightly greased cast-iron skillet or a baking sheet (it will flatten out a bit in the pan or on the baking sheet). 
9. Using a serrated knife, score top of dough about an inch and a half deep in an "X" shape. The purpose of the scoring is to help heat get into the center of the dough while it cooks. 
10. Transfer to oven and bake until bread is golden and bottom sounds hollow when tapped, about 35-45 minutes. (If you use a cast iron pan, it may take a little longer as it takes longer for the pan to heat up than a baking sheet.) Check for doneness also by inserting a long, thin skewer into the center. If it comes out clean, it's done.   
11. Remove pan or sheet from oven, let bread sit in the pan or on the sheet for 5-10 minutes, then remove to a rack to cool briefly. 
12. Serve bread warm, at room temperature, or sliced and toasted. Best when eaten warm and just baked.

Hint 1: If the top is getting too dark while baking, tent the bread with some aluminum foil.

Hint 2: If you use a cast iron skillet to cook the bread in the oven, be very careful when you take the pan out. It's easy to forget that the handle is extremely hot. Cool the handle with an ice cube, or put a pot holder over it.

3.14159265359 2014 Edition

Happy Pi Day! My favorite is to celebrate with an actual pie! I started celebrating Pi Day last year.  Enjoy this years pie winners for Pi!

Pi Day is an annual celebration commemorating the mathematical constant π (pi). Pi Day is observed on March 14 (or 3/14 in month/day date format), since 3, 1 and 4 are the three most significant digits of π in the decimal form. In 2009, the United States House of Representatives supported the designation of Pi Day.

J.J.'s Never Fail Freezable Pie Crust

 Ingredients

•     1-1/2 cup vegetable Shortening
•     3 cups All-purpose Flour
•     1 whole Egg
•     5 Tablespoons Cold Water
•     1 Tablespoon White Vinegar
•     1 teaspoon Salt

Directions

1. In a large bowl, with a pastry cutter, gradually work the shortening into the flour for about 3 or

   

   A pastry cutter looks something like this.

   4 minutes until it resembles a coarse meal. In a small bowl, beat an egg with a fork and then pour it into the flour/shortening mixture. Add 5 tablespoons of cold water, 1 tablespoon of white vinegar and 1 teaspoon of salt. Stir together gently until all of the ingredients are incorporated.
2. Separate the dough into thirds. Note: Separating it into thirds will result in three thin crusts. If you prefer a more substantial crust, separate it in half. 
3. Form 3 evenly sized balls of dough and place each dough into a large Ziploc bag. 
4. Using a rolling pin, slightly flatten each ball of dough (about ½ inch thick) to make rolling easier later. Seal the bags and place them in the freezer until you need them. (If you will be using it immediately it’s still a good idea to put in the freezer for about 15 to 20 minutes to chill.)
5. When you are ready to use the dough to make a crust, remove from the freezer and allow to thaw for 15 minutes. 
6. On a floured surface roll the dough, starting at the center and working your way out. (Sprinkle some flour over top of the dough if it’s a bit too moist.) If the dough is sticking to the countertop use a metal spatula and carefully scrape it up and flip it over and continue rolling until it’s about ½ inch larger in diameter than your pie pan.
7. With a spatula, lift the dough carefully from the surface of the counter into the pie pan. Gently press the dough against the corner of the pan. 
8. Go around the pie pan pinching and tucking the dough to make a clean edge.

Rosy's Family Pie Crust

Ingredients

• 1 cup flour
• 5 1/3 tablespoon salted butter or margerine 
• pinch of salt
• cold water

Directions

1. Mix flour and salt
2. Cut in butter until it's about cornmeal consistency
3. Add 3 tablespoons of water and cut in
4. Then add water by the teaspoon until dough consistency
5. Chill slightly before rolling out and using

Derby Pie

 

Ingredients

• 4 large eggs, lightly beaten
• 2 cups sugar
• 1 (12-ounce) package semisweet chocolate morsels
• 1 cup self-rising flour
• 1 cup (2 sticks) butter, melted
• 2 teaspoons vanilla extract
• 2 cups chopped pecans
• 2 (9-inch) deep dish unbaked pie shells or 3 (9-inch) unbaked regular pie shells
• Ice cream, optional

Directions

1. Preheat oven to 350 degrees F.
2. Combine eggs and  sugar in large bowl. 
3. Add flour and mix well, 
4. Stir in remaining ingredients 
5. Pour into pie shells
6. Bake 50 to 60 minutes.
7. Serve warm with ice cream. Freezes well!!

Yeild: 2/3 pies

Pumpkin Pie

 

Ingredients

• 3/4 cup granulated sugar
• 1 teaspoon ground cinnamon
• 1/2 teaspoon salt
• 1/2 teaspoon ground ginger
• 1/4 teaspoon ground cloves
• (or 1 1/2  teaspoon pumpkin pie spice)
• 2 large eggs
• 1 can (15 oz.) Pumpkin
• 1 can (12 fl. oz.) Evaporated Milk
• 1 unbaked 9-inch (4-cup volume) deep-dish pie shell or Rosy's Pie Crust
• Whipped cream (optional)

Directions

1. MIX sugar, cinnamon, salt, ginger and cloves in small bowl. Beat eggs in large bowl. Stir in pumpkin and sugar-spice mixture. Gradually stir in evaporated milk.
2.  POUR into pie shell.
3.  BAKE in preheated 425° F oven for 15 minutes. Reduce temperature to 350° F; bake for 40 to 50 minutes or until knife inserted near center comes out clean. Cool on wire rack for 2 hours. Serve immediately or refrigerate. Top with whipped cream before serving.

Have a cupcake and drink it too!

Today is National Blueberry Popover Day!

In today's issue...

• Blueberry Popovers
• Vodka!

 Blueberry Popovers

In honor of today being national blueberry popover day!

Ingredients

• 3 tablespoons butter, cut into 6 equal-sized pieces
• 1 cup whole milk
• 3 eggs, beaten
• 1/4 cup white sugar
• 1 teaspoon vanilla extract or you could use blueberry vodka!
• 1 cup all-purpose flour
• 1/2 cup fresh blueberries
• 1 tablespoon white sugar
• 1 teaspoon ground cinnamon
• 1/4 cup confectioners' sugar, or to taste
• 1 lemon, halved

Directions

1.     Preheat oven to 375 degrees F (190 degrees C).
2.    Put a piece of butter into each of 6 large muffin cups.
3.      Put muffin tin in preheated oven until butter melts, about 5 minutes. Set aside.
4.      Beat milk, eggs, 1/4 cup sugar, and vanilla together in a large bowl. Whisk flour into the milk mixture until you have a batter. Divide batter between muffin cups. Drop even amounts of blueberries into each batter portion. Stir 1 tablespoon sugar and cinnamon together in a small bowl; sprinkle evenly over the batter portions.
5.   Bake in preheated oven for 5 minutes. Reduce heat to 350 degrees F (175 degrees C) and continue baking until popovers are no longer moist in the center, about 25 minutes. Dust tops of popovers with confectioners' sugar. Squeeze lemon juice over popovers. Serve warm.

 Yield: 6

I remember ages (and I do mean ages) ago when I turned 21 there was one type of vodka or one type I knew about...the plain old kind.   Then around 1999 Absolut came out with Mandrin and it just exploded from there. I wasn't much interested in flavored vodkas until I was introduced the the adult cherry Coke made with cherry flavored vodka or the delicious cotton candy vodka by Pinnacle.  

Cupcake Martini

Ingredients

• 1 1/2oz Cake Vodka
• 1 1/2oz Whipped Cream Vodka
• 1 1/2oz White Creme de Cacao
• 1/2oz Amaretto 
• 1/2oz White Chocolate Liqueur
• 1oz Heavy Whipping Cream
• Ice
• White Icing
• Sprinkles

Directions

1. Place ice in martini glasses to chill the glass.
   
2. Place sprinkles on a shallow plate that is a little larger than the mouth of your martini glass.
3. In another shallow plate, cover bottom with white icing.
4. Dump ice out of glass.
5. Dip the rim of the martini glass in icing.
6. Dip glass into sprinkles to rim the edges.
7. Combine remaining ingredients in a cocktail shaker with ice and shake for about 30 seconds.
8. Strain into martini glasses and drink!

Make ahead: For a big party, mix up a big batch of these and store in a large pitcher in the fridge. Shake a glass at a time over ice whenever ready to serve!

Adult Cherry Coke 

  Ingredients

• 1 1/2oz  Cherry Vodka
• 3 floz Cola
• 1/2oz Grenadine 
• Maraschino Cherries

Directions

1.   Fill glass with ice. 
2. Add Cherry Vodka, cola, and grenadine. 
3. Stir well. 
4. Garnish with cherry.

The Assault on Salt

Do you ever stop and think about something before you put it in your mouth to eat it? I never used to, but since I started keeping track of everything I eat and drink on My Fitness Pal, I think about it all the time.  I especially think about sodium.

I've never been much of a salt eater...so I thought.  (I grew up in a house with a diabetic, heart patient and salt was the enemy.) After I developed some health issues that are highly affected by sodium...I started eating even less sodium...so I thought.  If you aren't a label reader you should try it sometime when you are shopping.  It is amazing at all the hidden sodium and even sugar in products.  I am not going to be preachy or even shame anyone for indulging in sodium. I, myself, love a bag of Doritos or a stick of beef jerky: BACON.   I've just developed an interest in salt and thought I would share it with you guys.

Speaking of delicious, delicious BACON...many companies now make a low sodium version.  It's very good and its real bacon...not the turkey stuff. 

Source:Journal of the American College
of Nutrition*

Remember, everything in moderation! Salt has many health benefits, but you when used excessively, it can also have many health dangers. I personally stopped using traditional table salt, and switched to Himalayan, sea, or kosher varieties.  Moving away from salt has encouraged me to experiment flavoring and seasoning my food with herbs, garlic, ginger, natural spices, and cold pressed oils. Much tastier than salt and better for you!  The vast majority of  salt is consumed from processed and restaurant foods; only a small portion is used in cooking or added at the table.

We all need a small amount (e.g., between about 180 mg and 500 mg per day) of sodium to keep our bodies working properly. The Institute of Medicine recommends 1500 mg of sodium per day as the Adequate Intake level for most Americans and advises everyone to limit sodium intake to less than 2300 mg per day, the Tolerable Upper Limit. Current dietary guidelines for Americans recommend that adults in general should consume no more than 2,300 mg of sodium per day. At the same time, consume potassium-rich foods, such as fruits and vegetables. However, if you are in the following population groups, you should consume no more than 1,500 mg of sodium per day and meet the potassium recommendation (4,700 mg/day) with food:

• You are 51 years of age or older.
• You are African American.
• You have high blood pressure.
• You have diabetes.
• You have chronic kidney disease.*

 These are my own thoughts and opinions on salt.   Do your own research or talk to your medical professional. I am not qualified or trained to give medical facts.  

A Basic and Quick Salt Index

• Table salt: This is the common salt normally found on every table. It is a fine-ground, refined rock salt with some additives to keep it free-flowing. Smaller particles mean more particles per measure and more surface area than coarser grinds. As such, use about half the amount if you are substituting for coarse salt. Most packaged and processed foods contain astronomical amounts of the stuff.
•  Iodized salt: Salt which has iodine (sodium iodide) added. Iodine is a mineral necessary to the body to prevent hypothyroidism and some countries actually require iodine added by law. For those who live in areas away from oceans, iodized salt is an easy way to get this necessary nutrient into the diet. Surprisingly, iodized salt contains a small amount of sugar (usually indicated as dextrose in the ingredients listing), without which the salt would turn yellow due to oxidation of the iodine. 
• Coarse salt: Coarse refers to the grind. The jagged edges and large crystals make this a good choice for sprinkling on pretzels or corn on the cob because the edges tend to cling and the salt does not readily melt.
•  Kosher salt: This is a coarser grind of salt with large, irregular crystals. It contains no additives. Kosher dietary laws strictly require as much blood as possible be removed from meat before cooking. This coarse grind performs the job admirably. It is a favorite with not only Jewish cooks, but also professional/gourmet cooks who prefer its texture and brighter flavor. When substituting for table salt, you may need more to taste since it seems less salty. The size and shape of the crystals cannot permeate the food as easily as fine grades. Coarse pickling salt can be substituted.
• Pink salt: (Himalayan)- Pink salt is prized for it's unique color and flavor. The pink color is due to iron oxide. Pink salts are mined, rather than evaporated, at inland locations in Peru and all along the Himalayas. Pink salt is highly flavored and is usually kept in large grains that provide as much texture as flavor to food. 
• Sea salt: Distilled from sea waters, this form can be fine or coarsely ground. Some consider sea salt nutritionally better than rock salt because it naturally contains trace minerals, but the difference is too minute to note. It does, however, have a stronger and more interesting flavor. Grey or gray salt is a sea salt. 
• Seasoned salt: Single or multiple herbs and spices are added to salt to make garlic salt, onion salt, and other mixes. If you are watching your salt intake, you are better off using the unsalted powdered or dried herbs and spices and controlling the salt as a separate ingredient. The main ingredient in seasoned salt is, after all, salt.
  
•  Popcorn salt: This super-fine grind (think of the texture of confectioners' sugar) of salt is generally colored yellowish-orange and is used on popcorn for both color and flavoring.
• Pickling salt: This fine-grained salt has no additives and is generally used in brines to pickle foods. Unlike table salt, the lack of additives will help keep the pickling liquid from clouding.  It is also used to pull moisture from cheeses to cure them. 

*References
Gourmet Salt Guide
CDC
Table Salt vs Kosher

Coldcock? No, I asked for Cold Cuts!

Today is National Cold Cut's Day!  These are also known as lunch meats/luncheon meats/sandwich meats/cooked meats/sliced meats/cold meats/deli meats...depending on where you hail from.  Enjoy the day and have a ham or turkey sandwich! I personally want roast beef and Swiss, on a good potato bread. 

It was a weekend of cooking. I made bread for the week. Those of you that have been around awhile know, I am not of and do not like baking.  I have found this great, egg bread recipe and changed it to my own liking.  It is fairly simple, can be made by hand or in the bread machine.  At our house we mix and let it have its first rise in the bread machine, knead, shape, then let rise again before baking.  If you have a Kitchen Aid Mixer or similar and dough attachment, use it!  The mixer will do the work for you. If you don't, it's ok, you can mix everything by hand and it will turn just fine.

Golden Egg Bread

Ingredients

•     3/4 cup milk or buttermilk - originally called for water (70° to 80°)
•     3 tablespoons honey - originally called for 3 tablespoons of sugar
•     3 tablespoons butter, melted - originally called for 3 tablespoons of olive oil
•     2 eggs
•     1-1/2 teaspoons salt
•     3-1/2 cups bread flour
•     2-1/4 teaspoons active dry yeast

Directions

Bread Machine

1.     In bread machine pan, place all ingredients in order suggested by manufacturer. Select basic bread setting. Choose crust color and loaf size if available.
   
2.     Bake according to bread machine directions (check dough after 5 minutes of mixing; add 1 to 2 tablespoons of water or flour if needed.)
3.     When it's done, take it out and let it cool at least 15 mintes before cutting into it. If you cut too early, the inside will be kind of gummy.

Manual

1.     In bowl add the flour, yeast, and salt and start mixing.  Add honey then, Add the warm water or as much as you need, until you make a nice consistent dough. You don't want the dough to be too soft, but if you by mistake end up pouring too much water, don't worry, it happens all the time. Just add some more flour. At the end, add the butter to the dough.
2.     When you're done mixing and the dough is a bit sticky but not significantly sticking to your hands, start kneading it with a bit of  flour and form it into a ball. 
3. After that, put the dough  in a bowl or on a cutting board and let it rest for up to 30 minutes, covered.  (Tip from significant other: spray dough with olive oil to keep it from drying out.)
4.     After about 10 minutes, you take the dough and roll it. Divide if desired and shape or place in well greased bread pan.  Cover and let rise an additional 30 minutes.
5.     Bake at 350 degree, for 30 to 40 minutes.  When it's done, take it out and let it cool at least 15 minutes before cutting into it. If you cut too early, the inside will be kind of gummy.

    Yield: 1 loaf (16 slices.)

The dough has so many other uses as well.  This is what I have played with and is my favorite so far: Garlic Knots.  So buttery...so garlicky...so delicious. They go great with pasta, the Warm Maple Bacon Spinach Salad, or anything! 

J.J.'s  Delicious Garlic Knots

Ingredients

• Golden Egg Bread Dough (recipe above)

Seriously the best seasoning ever!

• 1 stick unsalted butter
• 1 tablespoon grated Parmigiano-Reggiano/Parmesan cheese or more to taste
• 1/2 tablespoon of garlic powder or more to taste
• 1/2 teaspoon of Badia Complete Seasoning or more to taste (optional...find it in the Spanish section of your store.)

Directions 

1.  Divide bread dough after first rise into equal portions...I got about 8 from one batch of dough...could get more if you want smaller knots.
2. Stretch dough into ropes about 6-7 inches long and tie in knot.
3. Place knots on well greased baking tray.  
4. Cover and let rise 15 minutes.
5. Bake at 350 for 30/40 minutes until golden brown.
6. While knots are baking, melt butter in microwave safe dish in 30 second intervals till fully melted.
7. Mix in spices and cheese.
8. Generously brush mixture on knots as soon as they come out of oven.
9. Serve and Enjoy! 

Yeild: 8 Knots

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