Friday, July 24, 2020

31 Days of Bread in July: The Last 4 Days

We have been making bread the last four days, but I have been busy with company and so I am posting them together since company is gone for a few days.  I love having family visit and they even helped me keep caught up on my bread!



July 21

Our company wanted something they could freeze and take in the car on their way home.  This recipe for Pizza Rolls is the one they chose.  It is different from the pizza rolls made earlier this month, and they tasted great as well.



July 22  

Today our visitors helped in making Orange Sweet Rolls to also take with them tomorrow when they leave.  The filling was a nice addition compared to sweet rolls I have made in the past. 



July 23

Today one of the other Spendwise Moms tried a dairy free recipe.  I am having company come next week, and they have some dietary restrictions.  So, our of curiosity, she tried this recipe for me.  She noticed that  I didn't have a lot of variety this month in the recipes I made for those who have restrictions in their diet.   This recipe is for Blueberry Scones, and I must say I was surprised that they turned out so well.  They are definitely worth a try, especially if you are looking for a recipe that is dairy free.  

July 24



This last recipe is one that I tweaked from a cake recipe to make it into more of a muffin recipe to serve one morning to our company.  We have 3 rhubarb plants and it is always better to cook with it fresh instead of frozen.  I was surprised that they turned out as well as they did.  So, I will call them Rhubarb Streusel Surprise Muffins.  Here is the recipe:

Muffin dough:

2 Tablespoons butter, melted
1/4 teaspoon cinnamon
1/2 cup brown sugar
1/2 cup white sugar
1 egg
1/2 teaspoon salt
2 cups all purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup buttermilk
2 cups fresh chopped rhubarb

Topping:

1/4 cup brown sugar
1/4 cup white sugar
1/4 cup oat flour  (made by putting oats into the food processor)
1/4 cup all purpose flour
4 Tablespoons melted butter

Preheat your oven to 375 degrees.  In a small bowl, make the Streusel topping by first melting the butter.  Add the remaining ingredients and mix well.  If you don't want to trouble with making the oat flour, substitute quick oats or more white flour.  Set aside.  In a medium bowl, mix together the cinnamon, flour, baking powder,  and baking soda.  Set aside.  In a large bowl, melt the butter and add the white and brown sugar.  Add the egg and buttermilk.  Add the rest of the dry ingredients and mix until moistened.  Fold in the chopped rhubarb.  Don't overmix.  Place in well greased muffin tins or in tins lined with muffin liners.  Place in the oven and bake for 16-18 minutes or until the muffins are lightly brown on the top.  You can test them with a toothpick if you are not sure they are done.  Place on a cooling rack for a few minutes to let them cool before eating.  Makes about 12 - 14 muffins.








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