Garlic Cheese Bread

Slice your bread into 1/2 or 1-inch pieces
drizzle with olive oil
sprinkle with kosher salt

cut a garlic clove in half and rub over bread slices
place slice of provolone cheese on each slice
broil until cheese is bubbly.

Jenna's Orange Rolls

Jenna’s Orange Rolls

The sweet citrus glaze and classic knot shape have made Jenna's Orange Rolls a top Rhodes recipe that is requested again and again.

12 Rhodes™ Dinner Rolls, thawed but still cold
1 medium orange rind, grated
1/2 cup sugar
1/4 cup butter, melted

Citrus Glaze:
1 cup powdered sugar
1 tablespoon butter, melted
3 tablespoons orange juice
1/2 teaspoon vanilla extract

Mix grated orange rind with sugar. Roll each roll into a 9-inch rope. Tie in a loose knot. Roll each knot in melted butter and then in rind/sugar mixture. Place on a large sprayed baking sheet. Cover with sprayed plastic wrap and let double in size. Remove wrap. Bake at 350°F 15-20 minutes. Remove from pan and place on cooling rack. Brush with citrus glaze while still warm.

Really a favorite! Lemon Cake

Lemon Cake
Copyright, 2001, Barefoot Contessa Parties
1/2 pound (2 sticks) unsalted butter, at room temperature
2 1/2 cups granulated sugar, divided
4 extra-large eggs, at room temperature
1/3 cup grated lemon zest (6 to 8 large lemons)
3 cups flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 teaspoon kosher salt
3/4 cup freshly squeezed lemon juice, divided
3/4 cup buttermilk, at room temperature
1 teaspoon pure vanilla extract

For the glaze:
2 cups confectioners' sugar, sifted
3 1/2 tablespoons freshly squeezed lemon juice

Preheat the oven to 350 degrees F. Grease and flour 2 (8 1/2 by 4 1/4 by 2 1/2-inch) loaf pans. You may also line the bottom with parchment paper, if desired.

Cream the butter and 2 cups granulated sugar in the bowl of an electric mixer fitted with the paddle attachment, until light and fluffy, about 5 minutes. With the mixer on medium speed, add the eggs, 1 at a time, and the lemon zest.

Sift together the flour, baking powder, baking soda, and salt in a bowl. In another bowl, combine 1/4 cup lemon juice, the buttermilk, and vanilla. Add the flour and buttermilk mixtures alternately to the batter, beginning and ending with the flour. Divide the batter evenly between the pans, smooth the tops, and bake for 45 minutes to 1 hour, until a cake tester comes out clean.

Combine 1/2 cup granulated sugar with 1/2 cup lemon juice in a small saucepan and cook over low heat until the sugar dissolves. When the cakes are done, allow to cool for 10 minutes. Remove the cakes from the pans and set them on a rack set over a tray or sheet pan; spoon the lemon syrup over them. Allow the cakes to cool completely.

For the glaze, combine the confectioners' sugar and the lemon juice in a bowl, mixing with a wire whisk until smooth. Pour over the tops of the cakes and allow the glaze to drizzle down the sides.


Recipe Summary
Difficulty: Medium
Prep Time: 30 minutes
Cook Time: 1 hour
Yield: 2 (8-inch) loaves
User Rating: 5 Stars

Magelby's Rolls

Thanks, Heather T. !
Thaw desired amount of Rhodes rolls.

roll in butter, then in Parmesan cheese, then in parsley flakes

Prepare as directed.

I like to place the rolls on 1/2 t. of parmesan cheese on the sheet pan before baking, that way they have a nice crusty, cheesy bottom too.

Bran Muffins--Grandma Hansen

2 c. Nabisco 100% Bran
2 1/2 cubes butter
3 c. sugar
5 c. flour
2 t. salt
2 t. soda
4 beaten eggs
1 qt. buttermilk
4 c. dry unprocessed bran
optional: raisins, chocolate chips

Pour 2 c. boiling water over 2 cups Nabisco 100% Bran. Cool.
While bran is cooling, cream together butter and sugar.
Add eggs, cooled bran, and buttermilk. Add flour, soda and salt.
Stir in unprocessed bran. Mix well. Prepare muffin tins.

Bake at 400 for 22 minutes.

Corn Bread-Sweet kind

2 c. corn meal
2 c. flour
1 t. salt
7 t. baking powder
2 c. milk
1/2 c. oil
2 eggs
1 yellow cake mix

Bake at 350 for 30 minutes until done. It makes more than a 9 x 13 pan so I make muffins with the rest. Can do in a dutch oven too.

Raspberry Ripple Crescent Coffee Cake

from the pillsbury bake-off contest.
3/4 c. sugar
1/4 c. butter, softened
2 eggs
3/4 c. ground almonds
1/4 c. flour
1 t. grated lemon peel
1 8oz can pillsbury crescent rolls
8 t. raspberry preserves
GLAZE:
1/3 c. powdered sugar
1 to 2 t. milk

Heat oven to 375. Grease 9-in. round cake pan or pie pan. In a large bowl, combine sugar, butter and eggs; beat until smooth. Add ground almonds, flour and lemon peel; mix well. Set aside.

Separate dough into 8 triangles. Spread 1 t. preserves on each triangle. roll up, starting at the shotest side o the triangle and rolling to opposite point. Place rolls in greased pan in 2 cicles, arranging 5 rolls around the outside and 3 in center. Pour and spread almond mixture evenly over rolls. Sprinkle with almonds.

Bake for 27-37 minutes or until coffee cake is deep golden brown and center is set. Cover with foil during the last 5-10 min. if necessary.

In a small bowl, blend glaze ingredients, adding enough milk for drizzling consistency. Drizzle over warm cake.

Sour Cream Pancakes

Mix all in blender:
1 c. flour
1 c. milk
1 egg
1/2 c. sour cream
2 T. sugar
2 t. baking powder
1 t. soda
1 t. vanilla
2 T. melted butter
1/4 t. salt

Variations: add chocolate chips, orange zest, berries. Good with buttermilk syrup!