Easy Rolls for Burgers, Sandwiches and beyond

 

Ingredients

1 cup very warm water

2 tablespoons active dry yeast (or two .25oz packets)

1/4 cup melted butter

3 tablespoons sugar

1 egg

1 1⁄2 teaspoons salt

3 -3 1⁄2 cups all-purpose flour

2 tablespoons melted butter

Directions

Heat oven to 425°F

In a mixing bowl, stir yeast, oil, and sugar into warm water, and allow to stand for 10 minutes, or until mixture is foamy.

Whisk in egg and salt.

Stir in flour, starting with 3 cups, adding a little more if necessary to form a soft dough.

Turn dough onto a floured surface and knead until smooth and elastic, about 5ish minutes.

When dough is elastic and no longer sticky, divide into 6 equal pieces and shape each into a slightly flattened ball.

Place 3" apart on greased baking sheets, and allow to rise for 20 minutes, or until the buns have nearly doubled in size.

Bake for 10- 12 minutes or until golden brown (maybe 15 minutes?)

Remove buns from pan to wire rack. Brush with melted butter immediately after removing from oven. Allow to cool.

(This made 6 good-sized hamburger rolls, You could also divide it into smaller balls prior to baking, 8-10 of them for maybe 8-10 minutes cooking time.)

Quick & Easy Rice Pudding for Two

Ingredients:

1 3/4 cups milk

1/2 cup instant rice, uncooked

1/4 cup sugar

.5 oz raisins (half of a 1 oz box)

1/8 teaspoon salt

1 large egg

Sprinkles of ground cinnamon

Directions:

Combine milk, rice, sugar, raisins and salt in medium saucepan. Bring to a boil, stirring constantly. Reduce heat to medium-low; simmer 8 minutes, stirring occasionally.

Beat egg and a sprinkle of cinnamon (you could also drop a little vanilla in if desired) lightly in a small bowl with a fork. Stir small amount of hot mixture into eggs, repeating until eggs are warmed through. Stirring constantly, slowly pour egg mixture back into hot mixture. Stirring constantly, cook on low heat 1 minute until thickened.

Remove from heat. Let stand 30 minutes. If desired, sprinkle with more cinnamon. Store in containers in refrigerator.

 

Oh hello.  Was gifted a massive zucchini from my son's friend's garden.  

I found this recipe and tweaked it for what I had on hand.

Gluten Free Almond Zucchini Cake

Ingredients

For the cake

• 3 large eggs
• 3/4 cup light brown sugar, lightly packed
• 2 tsp vanilla or almond extract
• 4 Tbsp butter, melted and partially cooled
• 2 1/4 cups almond flour or meal
• 1 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp salt
• 3/4 tsp ground cinnamon
• 1/4 tsp ground nutmeg
• 1 1/2 cups shredded zucchini, lightly packed

For the frosting

• 4 Tbsp unsalted butter, room temperature
• 8 ounces cream cheese, room temperature
• 1/2 tsp vanilla or almond extract
• pinch of salt
• 1 1/2 cups powdered sugar, sifted

Instructions

• Preheat oven to 350F and lightly spray a 11 x 7 glass pan lined with parchment paper.
• Use a hand mixer, beat the eggs and the sugar until very pale and thick, a few minutes.
• Add the melted butter and vanilla or almond extract, and briefly mix to combine.
• In a separate bowl, whisk together the almond flour, baking soda, baking powder, salt and spices.
• Gently fold the flour mixture into the egg mixture. I like to do this by hand with a silicone spatula.
• Gently fold in the zucchini just until everything is combined, don't over mix.
• Pour the batter into your prepared baking pan and bake for about 45 minutes. The cake should be risen and golden brown, and the top should spring back when touched lightly. If the cake is getting too brown on top before it is done baking, tent it with tinfoil.
• Allow the cake to cool for a few minutes in the baking pan, then gently turn it out onto a baking rack to cool completely before frosting.
• To make the frosting, beat the butter and cream cheese together in a hand mixer until smooth. Beat in the salt and vanilla/almond, and then the sifted powdered sugar, about 1/2 cup at a time.
• If the frosting seems too loose, put it in the fridge for 15 minutes or so to thicken up before frosting the cake.
• Add the frosting to the top of the cooled cake, and enjoy immediately or keep refrigerated until ready to eat.