Bread Machine Buns

The original recipe was cooked from https://happyhooligans.ca/homemade-dinner-rolls-bread-machine/ on December 23,2020

I love fresh bread. I was raised in a home where my mom baked dreaded whole wheat bread for us …. I didn’t realize until later how lucky I was…even if they made me eat the crust.

The secret to anything breadmachine is to put the ingrideients into the machine in the exact order of the recipe….the pattern is wet ingredients first…then dry…then yeast.

These buns work exactly like the recipe promises..

Ingredients needed.

1 cup warm water
2 tbsps margarine or butter
1 tsp salt
1 egg beaten (I find room temperature works best)
1/4 cup sugar
3 cups flour
3 tsps quick rise yeast

Put the ingredients into your breadmachine following the order above

Select the dough setting on your bread machine and press start

*Preheat your oven to 200 degrees ferenheit

When the dough is done (mine takes an hour and 50 minutes) remove from the machine.On a lighly floured surface make a ball. Cut the dough in half. Continue cutting each segment in half until you have 16 equal pieces.

shape into balls and place in a 9×13 inch pan. Cover with plastic wrap and stick in the oven with the door slightly open until balls double in size (about half an hour).

*Turn off the oven while the buns are in there rising…

Remove plastic wrap and bake at 350 degrees for 15 minutes. (Oven times may vary)

Brush with melted butter and serve

Christmas Sunshine Muffins

In my home, we have to eat breakfast before we can open our gifts….with a rule like that, breakfast had better be pretty special – or fast to eat.

This recipe makes about 3 dozen muffins

Ingredients:

2 cups grated, peeled apple (Spartan, Gala or McIntosh)
2 cups grated, peeled carrots
1 cup grated zucchini (what you need is 5 cups of fruit and veggies…so if you don’t have zucchini just add more carrot or apple)
6 eggs, well beaten
1 ½ cups extra-virgin olive oil, avocado oil or vegetable oil
2 tsp pure vanilla extract
4 ½ cups all-purpose flour
1 ½ cups sugar
4 tsp baking powder
2 tsp baking soda
1 tsp salt
1 tsp cinnamon
1 tsp ground allspice
¼ tsp nutmeg
2 cups raisins (could also add nuts)

Instructions:

Preheat oven to 350 degrees
In a large bowl, mix wet ingredients and sugar together.
In another bowl mix dry ingredients together
Combine the dry ingredients with the wet ingredients gradually. Mix just to moisten.
fill lined or greased muffin tins ⅔ full with batter
Cook for 20-25 minutes or until a toothpick inserted in the centre comes out clean.

These muffins freeze and reheat well.

Enjoy

Cowboy Candy

Have you really lived if you haven’t tried Candied Jalapenos…..even if you arent a spicy food person these are amazing…you can modify the heat a bit by mixing your jalapenos with sweet peppers (also adds colour) and adjusting the spice safely in this recipe.

The vinegar provides the acidity so unlike other Jalapeno recipes it is safe for waterbath canning. If you don’t can, this recipe is fine in the fridge for a month or so,…not that it will last that long.

Recipe:

Ingredients

3 pounds fresh firm, jalapeno peppers, washed (I mixed half sweet hald jalapeno)
2 cups cider vinegar
6 cups white granulated sugar
1/2 teaspoon turmeric
1/2 teaspoon celery seed
3 teaspoons granulated garlic
1 teaspoon ground cayenne pepper (I omit this for a more mild heat…but some like it hot!)

Step One – Prep work…a food processor and rubber gloves are a MUST…you can cut by hand..but don’t touch anything else lol…and really clean your counters after….jalapenos heat is a sneaky thing..

Cut your peppers into uniform slices.

In this picture I was making a really large batch…this is what 4 times the recipe looks like

Step 2 – In a large stock pot bring to a boil the remainder of the ingredients. Stir often. This is NOT a recipe you want to boil over on your stove…this is sticky sticky stuff.

You do not want this to boil over….stir and stay close!

Step 3 – add the peppers. Bring back to a boil for one minute then reduce to simmer for 3-4 minutes longer.

Step 4 – Fill jars (jars need to be clean and hot. I keep a countertop roaster of hot water and the jars hang out in there until I need them. You can also heat them with the water in your canner and remove them right before you fill them)

Using a slotted spoon place the peppers into the jars. A funnel makes this so much easier.

Step 5 – add the brine. Leave 1/4 inch -1/2 inch head space. (Do not throw away your leftover brine. You can waterbath can it, or freeze it and use it to marinade steaks, ribs, roasts, chicken…..)

Step 6 – Into the waterbath canner for 10 minutes

And then let them sit for 24 hours to cool and make sure they seal…..