Lasagna Rolls, French Bread and Fall Apple Crisp!

Sauce:

1lb. Ground Beef

1 can Spaghetti sauce

1 can Tomato sauce

1 tbls. Parsley

1 tsp. oregano

Cheese:

1 16oz container of cottage cheese

1/4 cup grated parmesian cheese

1 egg

1 tbls. Parsley

1 tsp. Basil

also needed:

10 cooked lasagna noodles

2 cup mozzerella cheese

Instead of Layering the lasagna, just take the cooked noodles, and scoop the cheese mixture onto the cooked noodles and spread along theml then roll the noddles up an dplace them in the pan, with sauce on the bottom of pan! Then Pour extra sauce on top of the noodles! Bake @ 350 for 1 hr! This is just a fun way to display lasagna!

French bread:
1/2 C. Warm water
4 1/2 tsp. Active dry yeast
1/2 tsp. Sugar
Stir the above and set aside!

2 C. Hot water
3 Tbls Sugar
2 1/2 C. Flour
2 tsp Salt
1/3 C. melted shortening
Mix Above until smooth
Add yeast mixture
Add 3 more cups flour and stir until smooth

Knead for 6-8 mins
Let rise 'til double in size- about 30 mins
form into loaves or rols
then let rise another 30 mins!
Bake @ 350 for 30 mins - until golden brown!Apple Crisp:

4	medium tart cooking apples, sliced (4 cups)
3/4	cup packed brown sugar
1/2	cup Gold Medal® all-purpose flour
1/2	cup quick-cooking or old-fashioned oats
1/3	cup butter or margarine, softened
3/4	teaspoon ground cinnamon
3/4	teaspoon ground nutmeg
	Cream or Ice cream, if desired

1. Heat oven to 375ºF. Grease bottom and sides of 8-inch square pan with shortening.
2. Spread apples in pan. In medium bowl, stir remaining ingredients except cream until well mixed; sprinkle over apples.

Bake about 30 minutes or until topping is golden brown and apples are tender when pierced with a fork.

Serve warm with cream.

Pizza Factory Breadstick Twists

This recipe is so easy and sooo good! They taste amazingly similar to the breadsticks at The Pizza Factory in Utah.

1½ cups warm water

2 Tbsp. sugar

1 Tbsp. yeast

Let that sit for 5 minutes. Then add:

3½ cups flour

1 tsp Salt

Mix until smooth then let raise for 10 minutes. Roll out dough into a large square on a floured surface. Brush with melted (real) butter mixed with garlic and then sprinkle with kosher salt. Fold in half and cut into 1 inch strips. Twist and place on a cooking sheet. Let sit for 15 to 20 minutes to raise. Bake at 400 degrees for 20 minutes or until golden brown. Immediately after baking, brush with more garlic butter and sprinkle with kosher salt and grated parmesan cheese. Serve with marinara, alfredo sauce, or ranch for dipping.

*Dough also makes a great pizza dough, just roll out into a large circle, add your favorite toppings, and bake at 400 degrees for 15 to 20 minutes.

Olive Garden Breadsitcks and Salad Dressing

Olive Garden's:

Mine:
For the Dough:
1 pkg active dry yeast
4 1/4 cups all purpose flour-plus more for dusting
2 tbsp Un-salted butter softened
2 tbsp sugar
1 tbsp fine salt

For the topping:
3 tbsp melted butter-Unsalted
1/2 tsp kosher salt
1/8-1/4 tsp garlic powder
pinch of dried oregano

1. Place 1/4 cup warm water in the bowl of a mixer, sprinkle in the yeast and ste aside until foamy. About 5 min. Add the four, butter, sugar, fine salt, and 1 1/4 cups plus 2 tbsp warm water. Mix with paddle attatchemnt until a slightly sticky batter forms. 5 min.

2. Knead the dough by hand on a foured surface until very smooth and soft, about 3 min. Roll into a 2 foot long log, cut into 16 1 1/2 in long pieces. Knead each peace slightly and shape into a 7 in ong bread stick. Arrnage 2 inches apart on a parchment lined baking sheet. Cover with a cloth, let rise until almost doubled (45 min).

3. Preheat oven to 400, and brush the bread sticks with 1/2 the melted butter then sprinkle with 1/4 tsp kosher salt. Bake until lightly golden (about 15 min), meanwhile mix the remaining salt with the garlic powder, and oregeno. When you take the breadsticks out of the oven brush with remaining melted butter and "seasoned salt".

Salad and Dressing!Dressing:
1/4 cup extar virgin olive oil
2 tbso white wine vinegar
3 tbsp miracle whip
1 tbsp jemon juice
2 tbso grated parmesan cheese
1/4 tsp garlic salt
1/2 tsp dried Italian seasoning
1-2 tbsp water

Salad:
1-10 oz bag Amrian salad blend
1/4 rd onion thinly sliced
4 small pepperoncini peppers
1 small vine riped tomato, quartered
2 tbsp sliced black olives
1/2 cup large croutons
1 tbsp grated parmesan

The Breadsticks were really good, but I wish that there was just a little bit more garlic in the melted butter! So the next time I do this, I will put enough in, just to make them taste more like Olive Garden's!

Soft Garlic Knots

Soft Garlic Knots
for the dough:
3 cups bread flour
1 tbsp. sugar
2 tsp. instant yeast
1 ¼ tsp. salt
2 tbsp. olive oil
¼ cup milk
1 cup + 2 tbsp. lukewarm water

For the glaze:
2 cloves garlic
3 tbsp. melted butter
1 tsp. herbes de provence (or Italian seasoning)

Directions:
To make the dough, in the bowl of a stand mixer fitted with the paddle attachment combine the dry ingredients. Add the olive oil, milk and water. Mix until ingredients have formed a dough. Switch to the dough hook and knead on low speed until the dough is smooth and elastic, about 8 minutes. Transfer the dough to a lightly oiled bowl, turn once to coat, and cover with plastic wrap. Allow to rise for about 1 hour, or until doubled in bulk.

Divide the dough into 12 equal pieces. Roll each piece into a 10 inch long rope and tie into a knot. Take the end lying underneath the knot and bring it over the top, tucking it into the center. Take the end lying over the knot and tuck it underneath and into the center. Transfer shaped rolls to a baking stone, or a baking sheet lined with parchment paper. Cover with a clean kitchen towel and let rise for 45 minutes, until puffy.

To make the glaze, finely mince the garlic or press it through a garlic press. Mix with the melted butter and Italian seasoning.

Preheat the oven to 350° F. Brush the glaze onto the shaped rolls. Bake until set and lightly browned, about 15-18 minutes.

Artisan Bread

Artisan Bread in 5 Minutes A Day:

3 cups luke warm water
1 1/2 Tbs yeast
1 1/2 Tbs kosher salt (I have used table salt as well and it works just as well)
6-61/2 cups flour . Depends on your elevation.


Pour 3 cups water into tall container, a container big enough for the dough to rise! Add yeast and salt, then mix in flour with a wooden spoon. Mix just long enough until everything is combined. You can also use your mixer with your dough hook to mix the dough if you'd like.