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Nana’s Rolls

9 Jul

A famous family recipe:


  •  2 packages of Yeast w/ 1/2 c. water
  • 2 eggs
  • 1/2 c melted margarine
  • 7 c bread flour
  • 1/2 c sugar
  • 2 tsp salt
  • 1 1/2 c buttermilk

1. Combine yeast and water

2. After 5 min. add sugar

3. Combine eggs, margarine, salt, buttermilk

4. Gradually add 7 c flour

5. Roll in circle.  Cut 12 slices, then roll.

6. 350 for 10-12 min.


Lemon Ricotta Blackberry Muffins

12 Jul

Amazing Recipe!!  I didn’t bother with the lemon zest, and it turned out great. This is from Two Peas and Their Pod:

Lemon Ricotta Blackberry Muffins

2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1 cup granulated sugar
Zest of 2 lemons
1/2 cup unsalted butter, at room temperature
1 cup ricotta cheese (whole or low-fat is fine)
1 large egg
1 tablespoon fresh lemon juice
1 teaspoon vanilla extract
1 cup fresh blackberries
Turbinado sugar-for sprinkling on muffin tops

1. Preheat oven to 350 degrees F. Line 12 muffin cups with paper liners. Set aside.

2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Set aside. In a small bowl, add the sugar and lemon zest. Rub the lemon zest and sugar together with your fingers. Using an electric mixer, beat the butter and sugar and lemon zest mixture together until light and fluffy, about two minutes.  Add the ricotta cheese and beat until smooth. Beat in the egg, lemon juice, and vanilla extract.

3. Add the dry ingredients and mix until just blended. Using an ice cream scoop or large spoon, fill each muffin cup half way with batter. Add three blackberries to each muffin cup. Top the muffins with remaining batter so blackberries are covered. Generously sprinkle turbinado sugar over each muffin top.

4. Bake muffins for about 20 minutes, or until the tops are slightly golden brown. Let muffins cool for five minutes and serve.

Makes 12 muffins

Pesto Cheese Bread

12 Jul

We had this awhile ago, and it was a favorite!

The recipe was from Our Best Bites:

Cheesy Garlic-Herb Bread
Recipe by Our Best Bites

1 loaf (16-24-oz.) crusty bread (we recommend sourdough)
8 oz. mozzarella*
1 of the following toppings:
–1/2 c. pesto
–1/2 c. extra-virgin olive oil mixed with 3-4 cloves pressed garlic (allow to stand for at least an hour before brushing onto the bread)
–1/2 c. extra virgin olive oil mixed with 3-4 cloves pressed garlic and 3 tablespoons chopped fresh rosemary
–1/2 c. butter mixed with 3 tablespoons Garlic Bread Seasoning
–1/2 c. butter mixed with 2 cloves pressed garlic, 1 tablespoon each fresh, chopped basil, rosemary, and parsley

*If you want to lighten things up a little, you can leave out the cheese and sprinkle to top of the bread with kosher salt and a little freshly ground black pepper.

Preheat oven to 350. Line a baking sheet with aluminum foil. Slice bread into 1 1/2″ slices, not cutting through to the bottom. Rotate the loaf 90 degrees and slice the bread again every 1 1/2″ so you have 1 1/2″ pieces that are still attached to the bottom of the bread.

Place the loaf on the prepared baking sheet. Gently spread the desired filling into the cracks. Gently stuff the cheese into the cracks (you can just put the cheese going in one direction rather than on all four sides of each piece). Brush a little of the remaining filling on top of the loaf and sprinkle with a little remaining cheese.  Bake at 350 for 15-20 minutes or until the bread is toasted on top and the cheese is melted. Allow to stand a few minutes before serving.