Perfect Hamburger Buns

Ingredients

Buns

• 3/4 to 1 cup (170g to 227g) lukewarm water*
• 2 tablespoons (28g) butter, at room temperature
• 1 large egg
• 3 1/2 cups (418g) King Arthur Unbleached All-Purpose Flour
• 1/4 cup (50g) sugar
• 1 1/4 teaspoons salt
• 1 tablespoon instant yeast

*For best results (a smooth, slightly soft dough), use the smaller amount of water in summer (or in a humid environment), the greater amount in winter (or in a dry climate); and something in between the rest of the time.

Topping

• 3 tablespoons (43g) melted butter

NOTES:

• These are perfect and possibly foolproof. I’ve made them three times in the past couple weeks and they’re perfect every time.
• Before baking brush with the egg wash from the second link (1egg, 1 T water, pinch of salt to break down the egg)
• Sprinkle with Everything Bagel seasoning before baking
• 3 ounce balls of dough are just right and make 10 buns. (8 4 ounce buns)

Credit: King Arthur and these extra ideas.

Thanks Holly!

Hawaiian Ham and Swiss Sliders

24 slices of deli honey ham

6 Slices of swiss cheese, cut into fourths

1/3 cup mayonnaise

1 tablespoon poppy seeds

1 1/2 tablespoons dijon mustard

1/2 cup butter melted

1 tablespoon Onion Powder

1/2 teaspoon worcestershire sauce

2 packages (12 count) KING'S HAWAIIAN Original Hawaiian Sweet Dinner Rolls

Preparation

Step 1

Cut rolls in half and spread mayo onto 1 side of the rolls. Place a slice or two of ham and slice of swiss cheese in roll. Replace the top of the rolls and bunch them closely together into a baking dish. 

Step 2

In a medium bowl, whisk together poppy seeds, dijon mustard, melted butter, onion powder and worcestershire sauce. 

Step 3

Pour sauce over the rolls, just covering the tops. Cover with foil and let sit for 10 minutes. 

Step 4

Bake at 350 degrees for 10 minutes or until cheese is melted. Uncover and cook for additional 2 minutes until tops are slightly browned and crisp. Serve warm.

NOTES:

I used Pepperidge Farms Hawaiian rolls and they didn’t have quite the same flavor as Kings. It was good, but I’ll try Kings next time.

Delicious recipe. Very easy. 

Nick suggests a sauce with a little more zing like Arby’s horsey.

Crockpot Cheeseburgers

Koop family party food!

It makes 8 servings. 

2 pounds of hamburger

Sprinkle of onion flakes

3 cloves of minced garlic

2 Tbsp. (bottled) mustard

8 oz. Velveeta cheese

Brown meat/onions

Add garlic/mustard/Velveeta to a warm crockpot. 

Ready when Velveeta is melted. 

Serve with ketchup/mustard/pickle chips 

Nutella Swirl Bread

Start with a batch of Do-It-All Dough
NOTE:  For Swirl Bread add 1/2 tsp of cardamom and zest of an orange to the dough when the milk is added.

Makes enough for 12 rolls
Ingredients
3¾ cups (469 grams) Bob’s Red Mill Organic All-Purpose Flour, divided
2 tablespoons (24 grams) granulated sugar
1 tablespoon (9 grams) kosher salt
1 (0.25-ounce) package (7 grams) active dry yeast
½ cup (120 grams) whole milk
½ cup (120 grams) water
⅓ cup (76 grams) unsalted butter
1 large egg (50 grams), room temperature

Instructions

• In the bowl of a stand mixer fitted with the paddle attachment, combine 1½ cups (188 grams) flour, sugar, salt, and yeast.
• In a medium saucepan, heat milk, ½ cup (120 grams) water, and butter over medium heat until an instant- read thermometer registers 120°F (49°C) to 130°F (54°C). Add warm milk mixture to flour mixture, and beat at medium speed until combined. Add egg, beating until combined. With mixer on low speed, gradually add 2 cups (250 grams) flour, beating just until a shaggy dough comes together and stopping to scrape sides of bowl.
• Switch to the dough hook attachment. Beat at low speed until a soft, somewhat sticky dough forms, 6 to 7 minutes, stopping to scrape dough hook and sides of bowl. Add up to remaining ¼ cup (31 grams) flour, 1 tablespoon (8 grams) at a time, if dough is too sticky. Turn out dough onto a lightly floured surface, and shape into a smooth round.
• Lightly oil a large bowl. Place dough in bowl, turning to grease top. Cover and let rise in a warm, draft- free place (75°F/24°C) until doubled in size, 40 minutes to 1 hour.

• Once it's doubled roll it into a 20h x15w rectangle and spread 2/3 cup of jam on it.  (I made the nutella option.)
• Roll it up tight and pinch the edges to seal.  Slice to almost the end and turning the cut edges up place them over one another in a twist.
• curl the twisted dough into a spiral, then place it into a parchment-lined 8-inch baking pan. Allow the dough to rise for 90 minutes. 
• Preheat oven to 350°F with rack in the bottom 1/3.
• Just before baking, sprinkle with sugar
• Bake for 45-50 minutes. The top will be golden brown and the center will feel set when you poke with your fingers. 

Flashy, easy and delicious!

Sources:

Bob's Red Mill  (Note to self: try those cloverleaf rolls in the picture - they look pretty delish)

Zoe Bakes

Lamb Cake

Notes for the lamb mold:

• I just used a cake mix and Wilton buttercream recipe and all worked well.  I haven't made this for quite a while and thought I might need something denser like a pound cake.  My Aldi cake mix was stable enough to stand up and come out of the mold well. (I used the baking spray with flour in it.)
• To hold it together while baking I inverted a Dutch oven with the edge over the middle as a weight.
• One cake mix made this and 3-5 cupcakes.
• Icing recipe (It used almost a whole batch.)

UPDATE -Ignore the baking directions on the box and bake this for 60-70 minutes. You should be able to lift off the top and test doneness with a toothpick.

Onion Skin Egg Dye

12 medium eggs at room temperature
12 onions
3 tablespoons white vinegar
2 teaspoons olive oil, or other edible oil (optional)

Save onion skins in an open container (so the moisture can escape) for a couple months.

In a stainless steel saucepan, boil 4 1/2 cups water, onion skins and vinegar. When it boils, turn heat down to low and simmer, covered, for 30 minutes. Remove from heat and let cool to room temperature.

Pour mixture through a fine-mesh strainer into another stainless saucepan, or into a bowl then back into the original pan if that’s all you have.  Remember to use a stainless steel pan to avoid staining. Arrange the room-temperature eggs in the pan in one layer and carefully pour the cooled dye over them.

Bring liquid to an easy boil over medium heat. Then reduce to low and cover. Simmer for 10 minutes, then start checking for color by gently raising an egg out with a slotted spoon. It may take up to 20 minutes to get the right color. Do not cook for more than 20 minutes. (If, after 20 minutes, the eggs are not a deep enough color, remove pot from heat, cool to room temperature, then place in refrigerator until desired color is reached.)

Remove eggs with a slotted spoon and cool on racks. When cool enough to handle, massage in a little olive oil to each, then polish with a paper towel. Keep in refrigerator until time to eat (or hide.)

The eggs pictured are made with mostly yellow onion skins.

Easter Quiche

I used this formula from Sally's Baking Addiction:

4 large eggs
1/2 cup whole milk
1/2 cup heavy cream or heavy whipping cream
1/4 teaspoon each salt and pepper*
up to 1 cup shredded or crumbled cheese (see recipe note)
up to 2 cups add-ins


Our add-ins were bacon (Costco precooked bits), a bag of spinach (steamed and wrung dry in a piece of cheesecloth and chopped), and smoked Gouda.  I made this one without a crust and it was fine.  Even better, in a way.  I'd definitely do this combo again.

For the second one I used about 3/4 cup asparagus, finely chopped red peppers, and mushrooms, all sauteed a little, and with cheddar.  This one needed either a bolder cheese or some additional seasoning, but was still fine.

I mixed both the night before and left the filling in bowls until I needed it.  It worked well.
I used the cream and milk recommended here.  Logically, it seems like just a cup of 1/2 and 1/2 would be just as good, but I feel like the cream gave it an especially good texture.
Also, fwiw, the one with a crust took a little longer than the crustless one.

Bake @ 350 for about 50 minutes.

Restaurant style smashed potatoes

• 5 whole Large Red Potatoes
• 1 stick Butter, Softened And Cut Into Pieces
• 5 slices Bacon, Cooked And Crumbled
• 2 whole Green Onions, Sliced
• 3/4 cups Sour Cream
•  Salt To Taste (add Plenty!)
•  Freshly Ground Black Pepper To Taste (ditto!)
• 3/4 cups French Fried Onions, More For Topping

INSTRUCTIONS

Nuke potatoes or bake in the oven until fork-tender. Add to a large bowl and smash with a potato masher. Immediately add softened butter, green onions, bacon, and sour cream and stir with a rubber spatula. Add salt and pepper to taste. Add french fried onions and fold in. 

Serve hot, sprinkling on extra french fried onions and green onions. Yummy with grilled steak or chicken!

Easy and delicious, but definitely not healthy.

Source: Pioneer Woman