Chocolate-It's What's for Dinner

No - not that Parker house (we would not want to eat rolls from that household - sorry inside joke there). This is still not the recipe I was looking for but it is a nice dinner roll. Not only is it tasty but it's rather convenient too. You refrigerate the dough for several hours so you can make them ahead of time and just pop them in the oven. I was a little confused by the directions (I was apparently directions-challenged today) so I've taken some step-by-step photos to help you along. Parker House Rolls (Adapted from Bon Appetit ) 2 1/2 t yeast (1 pkg) 1 c milk 3 T sugar 1/4 vegetable shortening (such as Crisco) 1 1/2 t salt 1 egg 3 1/2 c flour (I used Bread Flour) 1/4 c butter Heat milk to about 100-110 degrees (should feel ahhh not owww). Add yeast and sugar. Let sit for about 10 minutes until it starts to bubble. In a bowl add vegetable, salt, egg, and 2 cups of the flour. After yeast has proof add into bowl. Beat until dough begins to form, adding the...

This is what happens when you buy.... 1lb of yeast. You start to look for recipes. This one intrigued me because it has meringue in the center??!! It was in one of the cookbooks that my mother's friend gave me (which reminds me I got some more loot from her - the cake pan that I used for this recipe, a nice sheet pan, a food sealer, 8" square metal pan, and a mandolin - sorry no pics). You can just see the meringue peeking through on the bottom left and up at the top Chocolate Meringue Coffeecake  (adapted from Favorite Recipes from All Saint's Church - Margaret Green) 1/2 lb butter (2 sticks) 1/2 c milk 3 T sugar (separated) 2 pkgs yeast (4 1/2 t) 1/4 c warm water 2 1/2 c flour 1/2 t salt 3 eggs, separated 2 t cinnamon 1/2 c raisins 1/2 c chocolate chips 1/4 t cream of tartar (opt) 1 c sugar The night before: Melt the butter either in a saucepan or in the microwave. Add the milk. Set aside to cool for a bit.  Dissolve ...

Meet Bertha. She is a little over a year old now. This is where she lives:  This is what she looks like when she's way too hungry: She shouldn't look like this.  When she separates out, that is a sign she is starving. I had let this go a day or two over the two week mark.  After a quick stir and she's back to normal:  This is what she looks like soon after she's fed: She pretty much puffs up to double This is what she looks like when she's ready to go back in the refrigerator for two weeks before her next feed: She sort of falls Bertha has a nice flavor that has developed over the year. At first she wasn't that sour. I had a previous sourdough starter that was several years old and had a really sour taste. Unfortunately, I neglected it and it died. I recently read that you can dry out some of the starter. After it is dry you smash it up into a powder.  You can now save it to revive it at a future date.  I actually killed two st...

Yeast is an amazing thing.  You take this dried stuff, add some liquid and other "food," and it puffs up unbelievably! I have a star pan from King Arthur Flour that I bought a few years ago. I don't think they carry it anymore but it is a great pan for brioche or just any sort of sweet yeast. A variation of this recipe came with the pan. When I say variation, it's basically the same recipe but they give different fillings and toppings ideas. I decided to make it with an almond filling and that it didn't really need a topping. I opted for the lemon zest, also opted for the vanilla, and used regular yeast instead of "instant" (more on than in a sec). I opted out of the dried fruit and nuts.  I thought since I was using a filling the added bits would be a little too much.  Before:  After: You might have noticed that I put the dough to rise on my radiator. Supposedly this is a big no-no in the bread making world but I always put a towe...