Monday, October 3, 2011

Italian Club Calzone


  • 12 Dinner Rolls, thawed to room temperature
  • 1 tablespoon dry Italian salad dressing mix
  • 3 tablespoons olive oil, divided
  • 2-3 cloves fresh garlic, minced
  • 1/2 red onion, thinly sliced
  • 1 1/2 cups sliced fresh mushrooms
  • 1/2 of a 6 ounce jar marinated artichoke hearts
  • 1/4 pound deli turkey breast
  • 1/4 pound deli ham
  • 10 slices cooked bacon
  • 1 cup grated Swiss cheese
  • 1 tablespoon chopped fresh basil


    1. Spray counter lightly with non-stick cooking spray. Combine rolls together and roll into a 10x16-inch rectangle. Cover with plastic wrap and let rest.
    2. Combine 1 tablespoon salad dressing mix with 1 tablespoon of the olive oil and set aside.
    3. Heat 1/2 tablespoon olive oil in a skillet. Add onions to skillet and saute until onions are translucent. Drain onions on paper towels and set aside.
    4. Heat another 1/2 tablespoon oil in the same skillet and add mushrooms and garlic. Saute until mushrooms are fully cooked. Drain on paper towel and set aside.
    5. Slice artichoke hearts and drain on paper towel.
    6. Remove plastic wrap from dough and brush with salad dressing and oil mixture avoiding the edges of the dough.
    7. If the ham and turkey are moist, pat dry with a paper towel.  Layer half of the lengthwise dough with turkey, ham, bacon, onions, mushrooms, artichoke hearts, cheese and basil.
    8. Wet the edge of the dough with the fillings on it. Fold the other half of the dough over the filled half and pinch the edges to seal. Cut some vent holes on the top and brush with the remaining olive oil.
    9. Cover with sprayed plastic wrap and let rise 20-30 minutes.
    10. Bake at 375°F 20-25 minutes.
    Servings: 8-10

    Monday, September 19, 2011

    Coconut Bread Pudding

    • 1 pan Warm-N-Serv Buttery Dinner Rolls or Sticky Buns
    • 1/2 cup coconut, divided
    • 1/2 cup chopped almonds, divided
    • 3 eggs
    • 1 teaspoon vanilla
    • 1 teaspoon almond extract
    • 1 pint whipping cream or 2 cups milk
    • 3/4 cup sugar
    • caramel topping, if desired

    1. Allow rolls to thaw enough that you can cut each one into 8 equal pieces to make 1-inch cubes.
    2. Place half of the roll cubes in the bottom of a sprayed 9x9-inch baking pan.
    3. Sprinkle with half of the coconut and half of the almonds.
    4. Repeat with remaining toll cubes, coconut and almonds. If any of the sticky glaze remains in the pan, scrap it out and place on top of roll cubes.
    5. In a bowl, combine the remaining ingredients and mix well. Pour mixture evenly over roll cubes. Cover and refrigerate at least one hour.
    6. Remove cover and bake at 350°F 50-60 minutes (cover with foil last 15 minutes of baking to prevent over browning).
    7. Serve warm, drizzled with caramel topping, if desired.

    Wednesday, August 24, 2011

    Vienna Cookies

    A traditional butter cookie found in bakeries throughout Vienna, these sweet treats are a great accompaniment to a cup of strong herbal tea.  While this recipe features almonds, it can be made with walnuts, hazelnuts or pecans instead.  There are many variations of this famous cookie, but this is a traditional Austrian version.
    • One cup butter, softened
    • One-half cup sugar
    • One teaspoon vanilla extract
    • Three egg yolks
    • One cup ground almonds
    • One cup flour
    • Vanilla sugar (for dusting)

    1. Preheat oven to 325° F. Grease cookie sheets or line with parchment. Cream together butter and sugar until light and fluffy. Beat in vanilla and egg yolks until creamy. Add almonds and combine well. Add flour gradually and fold in with spatula until just combined.
    2. Put dough in the refrigerator for at least one hour to chill. Using a portion of the dough, roll into a thin rope. Cut into small, equal-sized pieces of approximately one tablespoon. Shape into a crescent and place on cookie sheet. Bake for 12-16 minutes until firm to the touch, but still slightly pale. Remove from oven and dust with vanilla sugar while still hot. Once cool, store in an airtight container.
    Makes 60 cookies.

    : To make vanilla sugar at home, fill a jar with sugar and a few split vanilla beans and keep sealed for about a week to infuse the vanilla flavor into the sugar.

    Sunday, May 15, 2011

    Bran Muffins

    • 15oz box of Kellogs Raisin Bran
    •  5 cups of flour
    •  2 tsp. salt
    •  3 cups chopped walnuts
    •  5 tsp. soda
    •  3 cups of sugar
    •  1 cup of melted butter
    •  4 beaten eggs
    •  1 QT. buttermilk
    1.  Mix well and put in the frig to chill.
    2.  Bake at 400 degrees for 20 min.
    Batter will keep in the frig for 6 weeks

    Friday, May 13, 2011

    Chocolate Hazelnut Spread

    • 2 cups raw hazelnuts (filberts) shelled and skinned
    • ½ cup dark, rich unsweetened cocoa powder
    • 1½ cups Splenda
    • ¼ tsp salt
    • 3 tbs canola oil
    1. Heat oven to 400° F.  Spread hazelnuts evenly on cookie sheet.  Roast until they darken, about 10 minutes, rattling them around a bit halfway through so they toast evenly.
    2. Transfer hazelnuts to food processor and grind for about 5 minutes.  They’ll become a paste and, finally, they’ll liquefy.  Scrape down sides as needed.
    3. Add cocoa, Splenda, salt, and 2 tablespoons oil to food processor and continue to process until well blended, about 1 minute.  Add remaining oil if consistency seems too thick.
    4. Store in refrigerator for up to a week in covered container.  When fully chilled, it will become thick like peanut butter.