Bridgeford Herbed Rolls

I know the holidays have past, but me and my family just can’t get enough of these browned bunned rolls.  Bridgeford rolls are found in the freezer section of most grocery stores.  Before you make these rolls, you need to thaw them out 1 day in the refrigerator.  My mom actually inspired me to make these rolls with herbs because she usually makes them for our holiday dinners.  I just use whatever herbs I have on hand to create these rolls.  I know these rolls take a lot of time to make, but they are so worth it.  You will never buy store bought rolls again.

Found in the freezer section.

Oregano (I purchased this from Lucci's deli), but any oregano brand will do.

 

Use a pretty baking dish to display these works of art.

All rose up and ready to get browned!

 Good things comes to those who wait with hungry tummy's!

 Recipe

1 package Bridgeford Rolls (thawed out)

6 TB melted butter

1 tsp dried parsley

1 tsp thyme

1 tsp oregano

½ tsp garlic salt

Place rolls in a baking dish sprayed with Pam and give each roll room enough to expand.  (They will double in size in a few hours so they need breathing room).  Mix butter with herbs and pour over the rolls.  Cover the rolls with a clean dishcloth and put covered rolls in a high area (try the top of your refrigerator) where it can be free from drafts. Check on rolls in about  2 ½ to 3 hours and they should be puffed up ready for the oven.  Preheat your oven to 375F and place rolls in.  Bake for 10 to 12 minutes until they are golden brown. 

DEVOUR!!

Blackberry Pecan Coconut Cobbler

A good friend of mine asked me to make her my blackberry coconut pecan cobbler today since Chinese New Year is just around the corner and she wants to enjoy this fabulous dessert with her family.  Of course I said “yes” and she purchased the ingredients for me and away I went.  Since blackberries are in season all year long for us and they are so affordable right now, it’s easy to get your hands on some.  She actually purchased some blackberries at sprouts for just .88 cents for one 6oz container.  You need about 8 containers for this recipe that feeds about 5 to 10 people…..depending on their sweet tooth.  Remember with all fruits and berries to make sure you rinse these little dark gems up so they are clean and ready to use. 

The star of the party! 

Remember to treat thems gems like newborn babies.  Very gently when mixing these berries, swaddle each stroke with tender loving care so you do not break berries too much. 

Remember.....all berries want to be borned! 

Tapioca pudding....who knew it's not just for pudding, this helps the cobbler create that caramalized juicy goodness when baked.

If you have a meyers lemon tree in your yard, for goodness sake.....use them. 

 These berries, were ready for their closeup!

I like to get whole nuts, and then do a rough chop....that way when your eating your cobbler you get big bites and little bites of nuts!

 

 

 I use this tool in the kitchen most of the time....The tool shown here is black, but their are white, cream and even tan tools just like it in your kitchen.  It's called a Hand mixer, literally your hand.

 Before the oven

 AFTER!!!!

Your house will smell like a professional bakers kitchen. 

RECIPE

8 cups Blackberries (fresh or frozen)

1 Cup Sugar

¼ cup Tapioca Pearl (instant)

½ Lemon (juice)

Pinch of salt

1 cup Flour

1 Cup shredded coconut – sweetened

¾ cup sugar

½ cup Pecans – chopped

¼ teaspoons salt

½ cup butter cold (cubed)

1 egg

Preheat oven to 375F.  Mix first 5 ingredients in a bowl.  Place into a 2 quart baking dish.  Combine the next 6 ingredients in a bowl.  Using your hands, knead in the butter until incorporated.  Blend in the egg, and then arrange topping over the berries in clumps, covering them evenly.  Bake the cobbler for 45-50 minutes or until topping is golden and crisp.  Cool at least for one hour or until you can help yourself. 

HEAVENLY!

Clam Chowder (the white one)

Now, I know your saying to yourself "Christy, it's not Friday yet.....why are you making clam chowder"?  Or maybe your not.....anywho, last night was sooooooooo cold and I wanted something that could warm us all up, so I thought....CLAM CHOWDER.  This recipe is so easy to make and it's definitely a winner with the kids, (usually anything with cream is).  You need to start off by browning your bacon and I believe that most of it's flavor comes from all the browned bits.  Make this one night and let me know how you and your family enjoys it! 

Browned Bacon.....so good.

Celery, onions, bay leaves and Thyme....What time is it?  Chowder Time!

 

Look at the velvety consistency of the soup....OMGoodness be prepared people!

 Finished soup with a crusty hot piece of sourdough!

 OH YEAH.....you need clams in the soup too.....Hence...Clam Chowder :0)

RECIPE

4 slices of bacon – cut into thin strips

2 TB unsalted butter

1 medium onion, finely chopped

3 celery stalks, chopped

3 TB all-purpose flour

2 Cups chicken stock

2 (10 oz) cans chopped clams in juice

1 cup heavy cream

2 bay leaves

1 TB fresh thyme

2 large potatoes cut into ½-inch cubes

Salt & Pepper to taste

Heat pan to medium high heat and brown your bacon until done.  Set bacon aside and in the same pan add your butter along with the onion and celery.  Sauté until softened (about 6 minutes).  Stir in the flour to distribute evenly.  Add the stock, juice from the cans of clams (reserve clams), cream, bay leaves, thyme and potatoes and stir to combine.  Bring to a simmer, stirring constantly then reduce the heat to medium-low and cook 20 minutes, stirring often, until the potatoes are nice and tender.  Add clams and bacon and season to taste with salt & pepper.  Cook until clams are just firm, another two minutes.

Mmmmmm, now that’s comfort.

Not so Jewish Apple Cake

Ok, so I LOVE anything with apples in it.  Apple pie, baked apples, apple turnovers, apple chutney and even pork chops and apple suace.  But this cake knocks them all out of the park.  This recipe is made with fresh orange juice, a hint of ginger, Grand Marnier and lots and lots of apples. I like to use granny smith apples, which is a GREAT baking apple that's not too sweet and it has a nice tartness to it. Now you can doll this cake up for a special dessert by adding a dolip of whip cream to it or eat it in the morning with a nice hot cup of Joe.

Large Granny Smith Apples

I gotta use my Pampered chef Mandoline slicer.  Just makes life easier.

Goodness in a bundt pan!

Ooooeeeeyyyyy Goooooeeeeyyy Goodness!

RECIPE

·         2 teaspoons ground cinnamon

·         5 teaspoons white sugar

·         4 apples - peeled, cored and sliced

·         3 cups all-purpose flour

·         1/2 teaspoon salt

·         2 1/2 teaspoons baking powder

·         1 teaspoon fresh grated ginger

·         2 cups white sugar

·         1 cup vegetable oil

·         4 eggs

·         1/4 cup orange juice

·         2 tablespoons Grand Marnier

·         2 teaspoons vanilla extract

·         Preheat oven to 350 degrees F (175 degrees C). Grease and flour one 10 inch tube pan. Combine the ground cinnamon and 5 teaspoons of the sugar together and mix with sliced apples and set aside. In a large mixing bowl, combine the flour, salt, baking powder, ginger and 2 cups of the sugar. Stir in the vegetable oil, beaten eggs, orange juice, Grand Marnier and vanilla. Mix well. Pour 1/2 of the batter into the prepared pan. Top with 1/2 of the sliced apples. Pour the remaining batter over the top and layer the remaining sliced apples. Bake at 350 degrees F (175 degrees C) for 70 to 90 minutes.