Cindy's Recipes and Writings

Foodie Friends Friday Linky Party #121

Posted on November 13, 2014 by Cindy Kerschner

Welcome to another fun Foodie Friends Friday Linky Party!

Before we get started let’s say, “Congratulations” to last week’s winners!

You can find the links to our Host Favorite Picks here at Daily Dish Magazine!

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Posted in What's For Dinner? | 3 Comments

Sweet Potato Rolls #BreadBakers

Posted on November 11, 2014 by Cindy Kerschner

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme.

Our November Theme: Thanksgiving Breads

“Make a bread that you would enjoy for Thanksgiving– whether it is pumpkin cinnamon rolls for breakfast, potato rolls for dinner or sandwich rolls for leftovers– the possibilities are endless! Enjoy baking!”

Something we always had on our Thanksgiving table was sweet potatoes. I made Mustard Baked Sweet Potatoes for years. That dish still is a family favorite.
Since we all love sweet potatoes, why not sweet potato rolls?

Making a puree from the sweets, oil and yeast mix blends well with the dry ingredients.

Knead it smooth, put it in a well-oiled bowl and let it do its thing!

Make some clover rolls…

…and hard rolls!

ENJOY!

Sweet Potato Rolls #BreadBakers

Prep time

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Cook time

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Total time

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Ingredients

1 medium-sized Sweet potato, peeled and cut into 1-inch pieces (enough to yield 1 cup when mashed)
2½ teaspoons dry active yeast
¼ cup warm water between 100 to 110 degrees)
2 Tablespoons plus 1 teaspoon sugar
2 cups bread flour
4 cups all-purpose flour plus ½ cup for dusting board
¼ cup vegetable oil
1 Tablespoon salt
2 teaspoon cinnamon
1½ cups reserved sweet potato water

Instructions

In a medium-sized saucepan, add enough water to cover sweet potatoes and cook gently over medium-heat until tender, about 15 minutes. Remove from heat and drain, reserving the cooking water. Mash drained sweet potatoes by hand or with a ricer.
While sweet potatoes cook, stir together ¼ cup warm water, yeast and 1 teaspoon sugar to a small bowl and set aside in a warm place until frothy and doubled in size (about 10 minutes).
In a large bowl, mix together flours, 2 Tablespoons sugar, salt and cinnamon.
Add oil, yeast mixture and mashed sweet potatoes.
Add enough of the reserved water, about 1½ cups to make a soft dough.
Knead dough on a floured surface for about 7 minutes until it becomes smooth and elastic.
Place dough in a well greased bowl large enough to allow it to double in size. Cover, set in a warm place for about an hour until it doubles.
Punch dough down to let excess gas escape. Divide dough into rolls.
Arrange rolls in greased muffin tins, cover and allow to rise until doubled in size, about 30 minutes.
Bake at 375 degrees for about 20 minutes. Internal temperature of bread should be 200 degrees and sound hollow when you tap the bottom.
Allow to cool completely before cutting.
These rolls freeze well.

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Enjoy these great bread recipes for Thanksgiving and throughout fall and the Holidays from The Bread Bakers Group!

Brown Butter Sage Biscuits by Sophia at Sweet Cinnamon & Honey
Butterflake Rolls by Anshie at Spice Roots
Buttermilk Rolls by Renee at Magnolia Days
Cast Iron Parker House Rolls by Veronica at My Catholic Kitchen
Cheese & Mustard Pull Apart Bread by Laura at Baking in Pyjamas
Classic Anise Dinner Rolls by Kathya at Basic N Delicious
Crusty French Bread Rolls by Robin at A Shaggy Dough Story
Gruyère Gougères by Nicole at The 2nd 35 Years
No Knead Dinner Rolls by Heather at Hezzi-D’s Books and Cooks
Parker House Rolls by Tara at Noshing With The Nolands
Parmesan Garlic Knots by Lauren at From Gate to Plate
Pumpkin and Rosemary Bread by Rocío at kids&chic
Pumpkin Pani Popo by Kelly at Passion Kneaded
Pumpkin, Sage & Cheddar Pull Apart Rolls by Mireille at Chef Mireille’s East West Realm
Overnight Rosemary Rolls by Holly at A Baker’s House
Soft and Tender Dinner Rolls by Stacy at Food Lust People Love
Sourdough Cornbread Rolls with Sage by Karen at Karen’s Kitchen Stories
Sweet Potato Rolls by Cindy at Cindy’s Recipes and Writings
Tomato Herb Loaves by Camilla at Culinary Adventures with Camilla
Zopf – Braided Swiss Milk Bread by Carola at En la Cocina de Caro

How to join:

#BreadBakers is a group of bread loving bakers who get together once a month to bake bread with a common ingredient or theme. Follow our Pinterest board right here. Links are also updated each month on this home page.

We take turns hosting each month and choosing the theme/ingredient.

If you are a food blogger and would like to join us, just send Stacy an email with your blog URL to foodlustpeoplelove@gmail.com.

Posted in #breadbakers, bread, sweet potato, sweetpotato, Thanksgiving, What's For Dinner? | Tagged #breadbakers, bread, rolls, sweet potatoes, Thanksgiving | 41 Comments

Corn Pie Bites #RecipeReDux #ad

Posted on November 7, 2014 by Cindy Kerschner

“I received free samples of Libby’s new Vegetable Pouches mentioned in this post. By posting this recipe I am entering a recipe contest sponsored by Libby’s and am eligible to win prizes associated with the contest. I was not compensated for my time.”

“Speedy Starters & Sides” Recipe ReDux Challenge ~Sponsored by: Libby’s Fruits & Vegetables

Unexpected guests feel welcome at my house. I always offer them a snack made from staples I keep on hand.
Corn is something I always stock up on. Its quick for soups, sides and in this case, appetizers.
Corn pie is a regional favorite. Around here, everyone seems to have their own version. Hard boiled eggs, no eggs, carrots and celery, milk, no milk, the list goes on.
The one ingredient we all agree on is corn!
I discovered that Libby’s Vegetable Pouches are a great time saver. These easy to open microwavable pouches cook in less than a minute. No fumbling with a can opener and dealing with sharp edges. If you ever struggled with the ninja packaging some companies choose to house their product you understand.
I love the fact that these pouches are environmentally friendly too. It takes 75 percent less energy to produce these BPA non-intent material lined pouches. The sleek design takes up less space in my cupboard and the empty pouches fold flat. The flattened pouches aren’t bulky and easy to dispose.
Appetizers don’t need to be elegant. Serving comfort food relaxes your guests. You may love to cook like a gourmet, but if your guest don’t recognize what’s in there they probably won’t eat it.
Start to finish, this dish took less than 10 minutes!
These pouches fit easily into the microwave.

Chop the egg. Mix in a few drops of milk to moisten. Add corn, salt and pepper.

Stuff the phyllo cups with filling. Top with cracker crumbs.

Brown the cracker crumbs under the broiler for 15 to 20 seconds. Sprinkle with smoked paprika.

Corn Pie Bites

Prep time

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Cook time

0 min

Total time

0 min

Serves: 12 to 15 phyllo cups.

Ingredients

½ cup Libby's Corn (Vegetable Pouches) drained
1 hard boiled egg, chopped
2 teaspoons milk
salt and pepper to taste
1 package pre-baked phyllo cups
4 saltines, crumbled
smoked paprika for garnish

Instructions

Heat corn and add to chopped egg.
Mix in milk one teaspoon at a time, just enough to moisten. salt and pepper to taste.
Fill phyllo cups.
Sprinkle with saltines.
Broil on low for 15 to 20 seconds to brown crumbs and thoroughly heat.
Garnish with paprika. Serve.

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Libby’s Vegetable Pouches are rolling out in select Walmart stores this fall, but will be available nationally in January 2015. Choose from these family favorites for your next meal: sliced carrots, sweet peas, cut green beans, mixed vegetables and sweet corn.

Connect with Libby’s for the latest news and promotions.
Facebook: www.facebook.com/libbystable
Twitter: http://www.twitter.com/libbystable
Pinterest: http://www.pinterest.com/libbystable
Website: http://www.getbacktothetable.com

What is The Recipe ReDux?

As the first and only recipe challenge founded by registered dietitians,The Recipe ReDux is focused on taking delicious dishes, keeping them delicious, but making them better for you. Dietitians Regan Jones (of ReganMillerJones, Inc.), Serena Ball and Deanna Segrave-Daly (both of Teaspoon Communications) founded the group on the belief that healthier eating should always taste delicious. As the Latin term “redux” means to revisit or reinvent, we are reinventing the idea of healthy eating with a taste-first approach. We aim to inspire the food lover in every healthy eater and inspire the healthy eater in every food lover.
Would you like to be a part of The Recipe ReDux? Apply here.