My Wonderful World

W e l c o m e... And Enjoy!

Monday, September 26, 2011

Whole Wheat Sandwich Rolls

I don't know how or why September evaporated in a flash....but it has!  Seems like we were just celebrating the Forth of July and now we are on the second day of fall.     

To wrap up the summer grilling season, we decided on hamburgers and potato salad.   Just seems appropriate!  

Out of the Oven to Cool 

To get a nice round sandwich roll, I use my 
English Muffin rings....they cut the perfect size.

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Wheat Loaf Bread


2 c flour
1 c whole wheat flour
1 lg egg
2 tb honey
1 ts salt
3 tb canola oil
1 1/4 ts instant yeast
1 1/2 c warm water; 110F

Add flours, egg, honey, salt, oil and instant yeast in bowl. On low speed, combine thoroughly.

Slowly add warm water and mix at medium speed for three minutes.  Remove flat beater and attach dough hook.

Continue mixing, adding additional flour, on tablespoon at a time until dough cleans sides of bowl.  Continue kneading for a total of eight minutes or until dough is smooth and elastic.

In large bowl, spray with non stick spray.  Hand knead dough into a smooth ball.   Place in bowl and then turn over.  Cover with plastic wrap and let rise for one hour or more.  Let rise until double in volume.

Remove from bowl and reshape into loaf or form rolls.   Place in greased pan and let rise again until double in size.

Preheat oven to 425F.   Place bread in oven and reduce temperature to 375F.   A loaf will take 35 minutes.  Check internal temperature and it should read 190 F.   Rolls or sandwich rolls will take about 20 minutes to bake.

Remove from oven and brush melted butter over top surface if desired.  This will make a soft crust.

The will yield one 8 inch loaf or 12 sandwich rolls/hamburger buns.

Notes:  ©WHStoneman

Yield: 1 Loaf

** Exported from Now You're Cooking! v5.88 **

Great for burgers or any panini sandwich

Bon Appétit
Enjoy YOUR Wonderful World!

Saturday, September 3, 2011

Whipped Cream Extraordinaire!

 I have been looking for a whipped cream I can pipe and it will hold its shape.   Whipping heavy cream will keep its shape for a while but slowly begins to droop.   

My good friend at Coleen's Recipes was gracious enough to share her secret for a stabilized whipped cream.   I tried it and it works so nice...loved the results.  She also shared her Pineapple Coconut Cream Pie that was luscious.  This piping in the picture is over 24 hours old.  Kept its shape and never became weepy. 

Perfect for piping and spreading   

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Stabilized Whipped Cream


1 cup heavy whipping cream
1/4 cup powdered sugar
1 teaspoon vanilla extract
1 teaspoon unflavored gelatin powder
4 teaspoons cold water

Put unflavored gelatin powder in a small dish and add 4 teaspoons of cold water and stir. Let this sit until it looks semi-solid, then put this in the microwave for just a couple seconds (my microwave takes about 3 or 4 seconds) and it will turn back to a liquid.  Let this liquid cool, but not so cool that it turns back into a solid.

Whip the cream, sugar and vanilla until it gets thick, but  not totally whipped.  While the beaters are still going on high, dribble in the cooled liquid gelatin. Continue beating until stiff peaks form.

Yield: 2 cups

** Exported from Now You're Cooking! v5.88 **

Bon Appétit
Enjoy YOUR Wonderful World!
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The Fine Art of Cooking involves personal choice. Many preferences, ingredients, and procedures may not be consistent with what you know to be true. As with any recipe, you may find your personal intervention will be necessary -- © WHStoneman 2017