It’s been quiet around here lately. I’m off again this week, but mighty disappointed at the cold and rainy weather we’ve been having for the last 3 days. Why couldn’t it be like that when I was at work last week???
Aliyah returned from Trinidad on Sunday night, and the boys are very happy to have her back. Isaac is
boring entertaining her with his Legend of Zelda music. He already knows how to play several melodies on the piano, so I’ve officially signed him up for piano lessons. I hope he enjoys them.
We went to the farm of a friend on Saturday for a party which is where I took these pictures of Mark and the boys. We saw lots of corn, but no animals. Isaac wanted to explore the cornfields, but Jonny was having a meltdown…
I decided to try a couple of recipes this last weekend. First, I made these hamburger rolls which turned out GREAT. They were very hearty:
Then I made a nectarine cobbler which didn’t turn out quite like I expected (this being my first time making cobbler). The crust puffed up HUGE and somehow swallowed up the nectarines. It was still quite tasty coupled with vanilla ice cream and Mark’s delicious dulce de leche:
Here’s the recipe for the hamburger buns:
BURGER BUNS (From Fleishmann’s Yeast Best-Ever Breads)
1/2 cup warm water (105-115 degrees F)
2 packages active dry yeast
3/4 cup warm milk (105-115 degrees F)
1/4 cup sugar
3 tbsp butter or margarine
1 1/2 tablespoons instant minced onion (optional – I didn’t use)
2 tsp salt
4 3/4 to 5 1/4 cups all-purpose flour ( I used 2 cups whole-wheat flour and the rest bread flour)
Poppy seeds, sesame seeds or instant minced onion (optional) for sprinkling
- Place warm water in a large warm bowl. Sprinkle in yeast; stir until dissolved. Add warm milk, sugar, butter, 1 1/2 tablespoon minced onion (if desired), salt and 2 cups flour; blend well.
- Stir in 2 eggs and enough remaining flour to make a soft dough.
- Knead on lightly floured surface until smooth and elastic, about 4-6 minutes.
- Place in greased bowl, turning to grease top. Cover; let rise in warm, draft-free place until doubled in size, around 30 to 45 minutes.
- Punch dough down. Remove dough to lightly floured surface. Divide into 8 equal pieces. [My note: 8 pieces will give you HUGE buns – next time I will probably make 10-12 buns with the same dough]. Form each piece into a smooth ball.
- Place on large greased baking sheet. Flatten balls into 4-inch rounds (if there are 8 of them, that is). Cover. Let rise until doubled in size, about 20-40 minutes.
- Lightly beat remaining egg; brush on rolls. Sprinkle with seeds or onion if desired.
- Bake at 400 degrees for 10-15 minutes or until done. Remove from baking sheet; let cool on wire rack.