Breadstick Dough

by Our Best Bites

1 1/2 c. warm (105-115 degrees) water
1 Tbsp. sugar
1 Tbsp. yeast
1/2 tsp. salt
3-4 1/2 c. flour

Directions: In a large bowl (the bowl of your mixer, if you have one), combine water,
sugar, and yeast. Let stand for 10 minutes or until yeast is bubbly. Add salt and stir. Add
1 1/2 c. flour and mix well. Gradually add more flour (usually between 1.5 - 2.5 cups,
depending on your elevation and your humidity) until dough starts to pull away from the
sides of the bowl and it barely sticks to your finger. Spray a glass or metal bowl with
cooking spray and place dough in the bowl. Cover and allow to rise for 45 minutes or until
doubled in bulk.

(This is where I stop and use the dough to make the stromboli but here’s the rest of the
recipe for the breadsticks.)

Remove from bowl and place on a lightly-floured surface. Spray a baking sheet with cooking
spray. Roll into a rectangle and cut into 12 strips with a pizza cutter. Roll out each piece
of dough into a snake and then drape over your forefinger and twist the dough. Place on
baking sheet and repeat with remaining 11 pieces of dough. Try to space them evenly, but
it’s okay if they’re close. Cover pan and allow dough to rise for another 30 minutes. When
there’s about 15 minutes to go, preheat your oven to 425. When done rising, bake for 10-
12 minutes or until golden brown. Rub some butter on top of the breadsticks and sprinkle
with the powdery Parmesan cheese in a can and garlic salt.

Garlic Cheese Soup Bowl

This recipe will make 6 soup bowls:

Place into a bowl and let proff (grow and get bubbly, about 10 min.)
2 TBS Yeast (or 2 packages)
1 TBS Sugar
2 Cups Warm Water

Add and knead 8-10 minutes (I do this with the dough hook on my kitchenaid)
5 Cups Flour
1 Cup Cheese (I used mexi blend)
2 tsp. Garlic Salt
2 TBS. Johny's Garlic Seasoning

You will know the dough is the right consistency when it is slightly sticky to the touch but pulls away from the edge of the bowl. (if kneading my hand, I do this directly in the bowl to keep my counters clean)

Set aside and let rise until double in size, about 1 hour. You can spead this up and warm your oven to 170 then turn off. Place bread inside with a small pan of boiling water. Your bread will rise in about 1/2 the time. Just don't forget to turn OFF your oven :-)

Once Risen remove dough from bowl, split in half then each half into thirds to give you six bread bowls. Lightly grease cookie sheet. Shape dough into balls and place onto cookie sheet. Set aside to rise until double in size. Again you can spead up this by rising in the oven as stated above.

Once doulbed glaze with:
2 egg whites
2 TBS. water

Bake at 375 for 13-14 minutes.
Remove from oven and glaze with the egg wash one more time. Sprinkle with cheese (I used italian blend) then bake for another 13-14 minutes.

cool on wire rack. Cut off top, scoop out insides and fill with your favorite soup!

Yummy butter for bread tops:
1/2 Cup butter at room temp.
1/2 TBS. Johny's Garlic Seasoning

Parmesan Rolls

12 Rhodes Frozen rolls
1 cube butter
1/2 c. parmesan

Melt butter in large bowl in microwave. Stir in parmesan. Throw all 12 Rhodes rolls (frozen) into mixture and mix. Spoon out frozen rolls (now covered in butter mixture) and place in 9x13 pan. Let rise 3-5 hours. Bake at 350 for 12-15 min. (I like mine to not turn brown). Serve hot.

Compliments of:Candy

Scones & Honey Butter

3 cups flour
1 tbsp baking powder
1 tsp salt
1/4 cup milk
1 1/8 cup warm water

~ Mix and let rise 15 minutes.
~ Roll to 1/2 inch thick.
~ Cut into squares and deep fry.

Honey Butter:
1 large marshmallow cream
1 1/2 cup honey
1 1/2 cup margarine or butter

Whip together and serve with scones.

Compliments of: Candy

Pic-Nic Bread

Dissolve:
1 pckg. yeast (2 1/4 tsp.)
1 TB. Sugar
1 C. warm water

Add:
3 C. flour
1 egg
1 Tb. Melted butter
1 tsp. Garlic Salt

Mix well then knead for 8 minutes (a kitchen aid with the dough hook works great for this). Add flour as needed. Let rise until double. Roll into rectangle and stuff center of bread. Slice edges crosswise then fold over center in braid like fashion. Cover with wet towel and let rise until double. Bake at 400 for 20-30 minutes.

Yeild: 2 loaves of bread, each loaf is the length of a cookie sheet. You can fit both loaves on the cookie shee together.

Stuffing Suggestions:
Ham and Cheese with Broccolli:
2 C. Chopped Ham, 3/4 - 1 C. chopped cooked Broccolli, 1 jar Ragu Cheddar Sauce
Cream Cheese with chopped jalapenos
Your favorite pizza Toppings
Marinara with meatballs, bell pepper and mozzarella cheese
Turkey, cream cheese, cranberry sauce
Chicken Salad
Sloppy Joes
Apple Pie Filling

Let your imagination run wild!

Peanut Butter and Jelly Muffins

2 C. Flour
½ C. Sugar
1 Tb. Baking Powder
½ tsp. Salt
½ C. Peanut Butter
2 Tb. Cold Margarine
2 Eggs
1 C. Milk
Jelly

In a large bowl combine flour, sugar, baking powder and salt. Cut in peanut butter and margarine. Beat eggs and milk and stir into dry ingredients just until moistened.
Fill muffin cups 1/3 full, place 1 Tbs. jelly in center of muffin dough. Cover to fill muffin tin to 2/3 full. Bake at 400 for 15 minutes.

Yeild: 18 muffins