Hello sweets.......oh my what a fun time I am having with my littles that are in my family!!! They have brought so much joy and blessings!!! It sure has given me busy times and for that I am grateful!!! They are such sweet blessings!!!
I have also been baking from scratch.....I cooked so much in the coffeehouse I was kind of burned out I think.....but now it is coming back!!! I have been using my cast iron pans so much more and love how they bake and cook up!!! Today and yesterday I made rolls and Chicken Pot Pie!! So so delicious. Wasn't sure if I would like the onion in the rolls......but they were amazingly good!! I really enjoyed baking them in my cast iron pan.....the bottoms were really soft and so were the top.
Learning lots more about baking and cooking with Cast Iron.....so much better for our bodies!!!
I so enjoy the magazines called Cast Iron Baking and
Southern Cast Iron They are beautiful on the inside and the recipes are wonderful!! Here are one from an old Cast Iron Baking that you might enjoy.
Cheddar and Onion Yeast Rolls Cast Iron Baking Fall 2016
4 tablespoons vegetable oil, divided
1 cup minced onions (I only used a half a cup)
1 1/2 cups warm milk divided
2 1/4 tea. of yeast
1/2 cup of sugar
1 large egg, lightly beaten
1 cup shredded sharp Cheddar cheese
1/2 teaspoon salt
4 3/4 cups bread flour
1/2 cup freshly grated parmesan cheese.
1. in a 10 inch cast iron skillet heat 2 t. oil over medium heat. Add onion cook stirring frequently, until tender. Remove from heat and let cool.
2. In a small bowl stir together 1/2 warm milk , yeast and 1 teas. sugar. Let stand until foamy, about 5 minutes.
Bread flour Recipe
The recipe asked for bread flour.....I didn't have any and the roads were so icy I couldn't leave to get some. So I looked up a substitute for what I needed. 1 cup plus 1 teaspoon of gluten = bread flour......so good to know for future recipes.
3. In a large bowl, stir together egg, Cheddar, salt cooked onion, yeast mixture, remaining sugar, remaining 1 cup warm milk, and remaining 2 tablespoon oil. Gradually stir in flour until a soft dough forms. Turn out dough onto a lightly floured surface, and knead until smooth and elastic, about 5 minutes.
4. Spray a large bowl with cooking spray. Place dough in bowl, turning to grease top. Cover and let stand in a warm, draft free place until double in size about an hour.
5. Punch dough down. Cover and let stand for 10 minutes.
6. Divide dough into 13 portions, and roll each portion into a ball. Spray same cast iron skillet and cooking spray and place dough balls in skillet. Cover and let stand until double in size for about 1 hour. Mine rose in a half an hour. Preheat overn to 350 degree. Brush with water and sprinkle dough with Parmesan Bake until lightly browned, 10 to 12 minutes. NUMMY!!
Chicken Pot Pie
Perfect Pie Crust Recipe
