Texas Kolachies aka Sausage Rolls

Saturday, December 1, 2018

I made these a few weeks back but only used half the dough for kolachies. I froze the other half and was feeling too lazy to make them into individual kolachies so I filled a square cake pan (8 x 8) with the frozen dough & let it double in size. Then I poked sausages into the dough across the top & covered with cheese. It was just as delicious as the kolachies were!



You'll need:
1 pkg active dry yeast
1/4 cup lukewarm water
1 cup lukewarm milk
4 Tbl butter, melted & cooled
1/4 cup sugar
1 tsp salt
4 3/4 - 5 1/2 cups flour
12 fully cooked sausage links
3/4 cup shredded cheddar cheese
1/2 cup sliced jalapeno slices (optional)

Combine yeast & water & allow to soften for 5 minutes. Place on stand mixer & on low, add milk, butter, eggs, sugar, and salt until well combined. Add 2 cups of flour & mix until blended. Add 2 more cups of flour & mix until blended. Add 3/4 cup of flour & continue mixing. If the dough sticks to side of bowl, continue adding flour about 2 tablespoons at a time until the dough comes together. Place in a greased bowl, cover & let rise until double (about 90 minutes).

Line a baking sheet with parchment paper. Punch down the dough & divide into 12 portions. Roll each into rectangles. Sprinkle 1 Tbl cheese in a line down the center of each. Layer on a few jalapeno slices, then the sausage. Wrap in the dough & pinch to seal.

Place on the baking sheet seam side down & let rest for 30 minutes. Preheat oven to 350. Bake until golden brown, about 30 minutes. Let cool 15 minutes before serving.

Turnovers

Monday, November 26, 2018

It was Family Night around these parts tonight & turnovers were the dessert on the menu! They were soooo good! We had apple, raspberry, and chocolate turnovers.


I made the puff pastry myself but I had some time to kill over the weekend so I was able to keep rolling & folding & chilling the dough. It's actually very simple to make (3 ingredients: butter, flour & water) but it's quite tedious. So if you don't have extra time on your hands, buy already made puff pastry dough at the grocery store!

Make sure when you seal the turnovers that you get a good seal or the filling will sneak out on you like the raspberry ones did to me...


At least only a small amount leaked so it wasn't disastrous at all! My favorite were the chocolate. Lots of flaky layers with rich, melted chocolate in the center.

So, recipes....

For the chocolate, simply put a Tablespoon of room temperature chocolate chips with a dash of cinnamon into each square.

For the apple, in a heavy pot bring 2 apples, peeled & chopped, 1 Tablespoon butter, 1/4 cup brown sugar, 1/2 teaspoon cinnamon, 1/4 tsp nutmeg & 1 teaspoon cornstarch to a boil over medium-high heat. Reduce heat & simmer 5 minutes or until apples are tender & sauce has thickened. Cool completely & then put a Tablespoon of mixture into each square.

For the raspberry, mix 3 Tablespoons cornstarch with just enough cold water to dissolve. In a heavy pot, mix together 2 1/4 cup raspberries & 1/2 cup sugar. Stir in 3/4 teaspoon vanilla, 1/4 teaspoon cinnamon & cornstarch mixture. Heat over medium-low heat for about 5 minutes until mixture bubbles & thickens. Cool completely & then put a Tablespoon of mixture into each square.

For all: Seal turnovers & bake in preheated 400 degree oven for 20 - 24 minutes until golden & puffy. Top with powdered sugar.

They are super delicious! I also think the apple & raspberry filling recipes above would be delicious in tarts or on top of pancakes or ice cream! I bet they'd even be good mixed with some cream cheese and cooked inside French toast....hmmm, the possibilities are endless it seems!

Lemon Curd

Sunday, November 25, 2018

Do you ever get a crazy craving that won't go away until you have the item you're craving?? Of course you have. Last night I wanted lemon so badly that I got up from my super comfy couch to make something delicious: lemon curd. 

What is lemon curd? It is scrumptious. It can be used in tarts, pies, in between layers of cake, to fill donuts, or just to eat. Which I did. No regrets at all!!

Ok, so that's not the best picture ever, but you get the idea....

So here's how you do it....

Get some juice....about two lemons should give you enough. You need 1/2 cup. Before you juice your lemons though, be sure to grate some of the zest into your pan. Zest both the lemons. That should give you enough.




That's a 1/2 cup of sugar in the pan. Oh, side note, don't use a teflon coated pan to make this or you ended up with teflon spotted curd. I've done it. It's not delicious.

Separate 3 eggs and add the yolks to your pan of sugar. Be sure to save the egg whites for another recipe. You can freeze them. Just thaw them out in the refrigerator a couple hours before you want to use them. Cube up 6 Tbl butter.



Mix everything together except the butter. Add the butter & cook, whisking frequently, over medium heat until the curd thickens & the first bubbles appear on the surface. It takes about 6 minutes. Pour it into a bowl & cover with plastic wrap. Be sure to lay the plastic wrap directly on the curd so it doesn't develop a skin. Chill at least 1 hour...although it is good warm & that's how I ate it last night!!



Curd can be kept in the refrigerator for up to 1 week! It would never last that long around here though!

So to recap, you'll need:

  • 1/2 cup fresh lemon juice 
  • 2 tsp. lemon zest 
  • 1/2 cup sugar 
  • 3 egg yolks 
  • 6 Tbl butter

I'm still here & still cooking

Saturday, November 24, 2018

I've looked through this blog which used to be such an every day part of my life that I had dreams about it, and I've realized that a lot (if not most) of my pictures are no longer here. Photobucket.com has moved on without me. I've also realized that a lot of my links have moved on as well. What's a girl to do? Well, start over seems to be my only choice.

So that is what I'm going to do...in a way....

I've gotten back into cooking again. Creating with food. I've dug out my old Better Homes and Gardens New Cook Book which was published in 1976. So far I've made a few things...homemade biscuits, turnovers made with puff pastry (which I created myself with hours of folding & rolling & chilling! So exciting!), a pecan pie which we had on Thanksgiving. I am in utter bliss!

All of this has inspired me to get back to this blog. My past attempts to return to this blog in the blaze of glory that I envision in my mind's eye have ended with long periods of time of my not being here at all. So this time I've given myself a goal. I am going to create posts by trying the recipes in my trusty cookbook! And I'm going to take you along with me!

There are over 1500 recipes in the cookbook. I hope to make it through at least 500 of them. I promise to take you step by step through the recipes with me from start to finish, even the ones that are major fails. I don't expect for them all to be successful! They might be though...let's find out together!

I'm still alive

Friday, May 4, 2018

I am still alive. I am still cooking. I've just been hanging out on Facebook for the last few years. I hope you'll find me there but I also hope you'll continue to use this cookbook!

What's for Christmas dinner?

Friday, December 25, 2015

There is always a lot of food on Christmas Day...it's one of my favorite parts. We are going traditional here: Ham, mashed potatoes, corn, green beans, deviled eggs, crescent rolls, banana cream pie & cookies and cream pie plus I have a snack plate of summer sausage, about 5 different cheeses, crackers, divinity, Baklava & white-chocolate coated pretzels out on the table while they are waiting on the main food. What's cooking at your house? 

Merry Christmas everyone!!!

Roll Call

Wednesday, April 9, 2014

Does anyone visit me here anymore? I miss it here & miss y'all & miss my kitchen. Things just haven't been the same since Tim died. I wonder if it ever will be...

I've been hiding on Facebook

Wednesday, September 11, 2013

It's been quite a while since I've posted here...on my actual blog. I am so sorry about that. I've been fighting some personal battles since my husband passed away in 2010 and that's really the only reason I have for being absent. I do apologize though. And I have been sharing some recipes...over on this blog's Facebook page. Oh, you don't know about that? Well, let me show you the way...

 

Maybe one day soon I'll get back to posting here too, but in the meantime, please visit and 'like' me on Facebook! See you there!

Download a free copy of ALL YOU Magazine

Monday, May 21, 2012

 
Check out ALLYOU.com today for a FREE SAMPLE of a digital copy of the May issue of ALL YOU – plus a 50 cent coupon on your next issue!
 
Inside you'll find the perfect menu for a backyard cookout, flattering swimsuits for every body type, family-friendly summer activities and more.
 
Here's your chance to share a FREE copy of ALL YOU with a friend.  The offer will remain on ALLYOU.com for about a week.
 
While the coupons are not redeemable in the digital edition, your friends will be able to see the many coupons ALL YOU contains.  
 
To view the issue, click here.
Here are more practical, affordable tips found on ALLYOU.com:
·         Frosting Cupcakes Like a Pro 

·         15 Simple Desserts Under $1

·         Easy At-Home Workouts

Southern Living Magazine Announces Second-Annual White Cake Cover Contest

Tuesday, May 15, 2012

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SOUTHERN LIVING ANNOUNCES SECOND-ANNUAL
WHITE CAKE COVER CONTEST
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Winning Recipe Will Grace the Cover of the December Issue;
Winner Will Visit the Brand’s Test Kitchen and Receive $1,000
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Chinet Bakeware® Sponsors This Year’s Contest
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Deadline for Entries is June 30th
Text Box: New York NY – It’s May but Southern Living is already planning its December (Holiday) issue.  The brand is holding its second-annual white cake cover contest, challenging readers to create their version of a white cake.  The winner’s recipe will grace the cover of the December issue of Southern Living and the winner will receive $1,000.  The brand sweetened the deal this year: The winner will also fly to Birmingham, AL, to the editorial headquarters of Southern Living, and visit the Test Kitchen.

Since 1995, Southern Living has featured a white cake on the cover of its December issue. Last year, Southern Living offered home bakers everywhere the chance for their special white creation to appear on the cover, and 800 entries rolled in.  Chinet Bakeware® baking pans are the sponsor for the second-annual contest.

Two Runners Up will receive $500 and will have their recipes featured in the issue.
 
 
To enter, go to: http://www.southernliving.com/white-cake. The Deadline is June 30th.
 

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