Blackberry Mountain
 
Crescent rolls are one of those breads that, if prepared the correct way, seem to melt in your mouth because they are so good.  I have toyed with a few recipes but this one seems to be the best so far.  Rising times are very important and using the correct amount of flour (sifted before measuring) is vital or you will have rock-like rolls. 


Crescent Rolls (yields 12 rolls—doubling is a good option)

2 ¼ tsp active dry yeast
¼ cup warm water (100-110 degrees)
½ cup warm milk (100-110 degrees)
1 TBSP sugar
2 cups bread flour
½ tsp salt
4 TBSP butter, room temperature

Mix yeast, water, milk, and sugar in a bowl (use the mixer bowl if you prefer to mix with a mixer).  Let stand for 5 minutes or until foamy.  Add the bread flour and salt and mix with your hands or a dough hook.  Cut the butter into three or four pieces and drop them into the dough and then continue to mix.

Knead for about two minutes using hands or a mixer.  Cover the bowl and let rise for 45 minutes in a warm place.

Preheat over to 400 degrees.

Turn risen dough onto a floured surface.  Press it out with your hands first and then a rolling pin creating an even 10 inch circle.  Cut into twelve triangles.  (Note: If you want to make a Taco Ring, skip the rest of these steps and move on to the next recipe).

Start with the outside edge of the triangles—roll the edge towards the thinner part of the triangle into a crescent roll shape.  Repeat with all rolls, cover and let rise for 20 minutes.

Melt additional butter (1 TBSP) in a small bowl.  Brush tops of rolls with butter.  Bake for 15 or so minutes or until golden brown.  Allow to cool slightly before serving.

 



Taco Ring

I borrowed this recipe for one of my best friends.  Throughout college we shared many dinners with tacos as the menu.  We both married and ended up living only eight miles apart and started out with the same trend of hosting dinner with tacos as the main course.  We expanded our cooking skills a bit over the months and years and rarely eat tacos anymore when we get together.  Fortunately, Kimberly had to cook something quick and easy a few months ago and she shared her discover, a taco ring.  I admit that hearing that title makes me giggle for some reason but the result is delicious.  This is the simple recipe but you can add other toppings such as sour cream, salsa, etc. 

Ground meat of your choice (I use beef, turkey or cut up chicken)
taco seasoning
cheese
cresent roll dough (or if you wish, you can buy some from the store)

Preheat oven to 400 degrees.

Prepare meat according to taco seasoning directions.  This recipe is nice because you typically end up with leftover meat—meaning tacos or salads for lunch the next day.

Lay out the cresent roll triangles in the shape of a ring.

Add a layer of cheese, then a layer of meat, then another layer of cheese.

Cover with cresent rolls and form as needed so that it is mostly covered with dough.

Cook for 15 minutes or until golden brown.

Picture
Picture
Picture
Picture
 
 
Some days there just isn’t enough time to prepare a big meal and it is just as easy to make something quick.  This recipe is great for a quick meal or afternoon snack.  Jeremy and I have these every now and then, not only because they are easy to make, but because they are also delicious!

Tortillas
Pizza sauce
Toppings of your choice
Cheese

Preheat oven to 400.  Lay out tortillas on whatever pan they fit nicely onto.  Add sauce, toppings and cheese.  Cook for about 10 minutes or until cheese is to your liking.  Enjoy! 

 
 
While hosting family over the holidays I needed something easy to prepare for breakfast.  I am a big fan of blueberry muffins and just happen to have a great recipe.  We were able to pick lots of blueberries at our friends house this summer and still have a large bag in the freezer so I decided that muffins were the best choice.  I used the recipe below but switched the sugar to Splenda for our guests dietary needs.  Either way, it works great! 

1 ¾ cups flour

½ sugar

1 TBSP baking powder

1 tsp salt

1 tsp cinnamon

4 TBSP butter

1 egg, beaten

2/3 cup milk

1 tsp vanilla

1 cup blueberries

Preheat oven to 350.  In a large bowl mix the dry ingredients (flour, sugar, cinnamon, baking soda, salt).  Cut in the butter.  In another bowl mix the egg, milk, and vanilla.  Pour the wet ingredients into the dry mixture.  Stir until just moistened, then carefully fold in the blueberries.  Fill greased muffin tins ¾ full or so.  Bake 20 minutes or until toothpick inserted comes out clean.  Makes about a dozen muffins.