Linking up to Organizing Junkie
Menu time…and also some new recipes that I tried this week – one being Hawaiian Rolls. Do you LOVE those that you buy in the store? I do, but wow, they’re expensive if they’re not on sale. When I saw a recipe for these on Pinterest, I knew they would be on our menu very soon. This was the week! Recipe below!
I also made a muffin recipe using some of the fresh blackberries we’d received from a dear friend. What a great breakfast bread! I shared most of them with others, but we did manage a couple for our morning coffee.
I also tried a new marinade for chicken that made the white meat more moist than any other marinade I’ve used! Yum!!!
We received an abundance of tomatoes, cucumbers, squash, green onions and blackberries from friends who have gardens! What a treasure! So, I did all I could to incorporate those items in our meals all day long! Here’s what we ate last week:
Blackberry/Blueberry Whole Grain Muffins – Recipe below
Black Bean Cakes on Tortilla
Vegetables in Tortilla
Sunday – Dinner out with friends
Monday – Turkey Sausage Foil Dinner, Sliced Tomatoes
Tuesday – Grilled Marinated Chicken, Rice, Roasted Zucchini, Broccoli Slaw
Wednesday – Grilled Hamburgers on Homemade Hawaiian Rolls, Corn on cob, slaw
Thursday – Spaghetti, Tossed Salad, French Bread
Friday – Ham Steaks, Corn and Tomato Flan
Saturday – Leftovers
Blackberry/Blueberry Whole Grain Muffins
2 cups all-purpose flour (about 9 ounces)
1 cup rolled oats
1 cup packed dark brown sugar
1 1/2 teaspoons baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 teaspoon apple-pie spice – I used cinnamon
1 cup fat-free milk
3 tablespoons butter, melted
1 teaspoon vanilla extract
1 large egg, lightly beaten
1 1/2 cups frozen blackberries, coarsely chopped – I used one cup blackberries, 1 cup blueberries
1/4 cup granulated sugar
Preheat oven to 400°.
Lightly spoon flour into dry measuring cups; level with a knife. Combine flour and next 6 ingredients (through apple-pie spice) in a large bowl. Make a well in center of mixture. Combine milk, butter, vanilla, and egg in a small bowl; add to flour mixture, stirring until just moist. Gently stir in blackberries.
Spoon 1/4 cup batter into each of 17 paper-lined muffin cups coated with cooking spray. Bake at 400° for 16 minutes. Sprinkle muffins evenly with granulated sugar; bake 3 minutes or until muffins spring back when touched lightly in center. Cool in pans 10 minutes on wire racks.
|Hamburgers with homemade Hawaiian Rolls!|
King’s Hawaiian Bread
makes 3 loaves or 24 large rolls
6-7 cups all-purpose flour
1 1/2 cups pineapple juice
3/4 cup sugar
2 teaspoons salt
1/2 teaspoon ground ginger
1 teaspoon vanilla
2 (1/4 ounce) envelopes yeast
1/2 cup butter (one stick) melted
Beat the eggs. Add the pineapple juice, sugar, salt, ginger, vanilla, and butter.
Place 3 cups of flour in a large bowl. Stir in the egg mixture until well-combined. Sprinkle in the yeast, one packet at a time, and mix. Add the remaining 3 cups of flour and mix in. If dough is sticky and difficult to handle, add more flour. Dough should be slightly tacky, but not wet. Knead the dough for 5 minutes until it forms a smooth ball. Place dough in a greased bowl and set aside to rise until doubled in size (about 1 1/2 hours).
Punch dough down and either divide into three equal parts for bread loaves or 24 balls for dinner rolls. Place in greased loaf pans or shape into rolls.
Cover and place in a warm place to rise until doubled in size. The secret to light and airy rolls is making sure they’ve risen enough.
Bake at 350 degrees for 25-30 minutes or golden brown.
Brush tops with melted butter. Serve warm.
Have you put any new recipes on your menu this week? I hope you’ll try some I’ve listed for you here! They’re all yummy!
With love from my country kitchen,