Empty Tomb Rolls - Perfect for Easter

These are perfect for Easter, and a family tradition. The Empty Tomb Rolls are a basic dough recipe, or any dough recipe that you may enjoy, wrapped around a marshmallow, and baked.

The dough/bread represents Christ’s Tomb, and the marshmallow represents Jesus Christ. After this delicious roll is baked, the marshmallow melts into the bread and is left with an empty hole, representing the Empty Tomb after Christ was resurrected.
...
Basic Roll Dough:
1 cup warm water
2 pkg active dry yeast
3 eggs
4 – 4 1/2 cups flour
1/2 cup butter, melted
1/2 cup sugar
1 tsp salt

Instructions
Dissolve yeast in the warm water, with a pinch of sugar. Beat in the eggs.
Melt the butter in a microwave safe dish. When cooled, add butter to yeast mixture.
 Gradually add the flour, sugar and salt to the mixing bowl, and mix until smooth, or dough climbs up the blade/hook.
Let rise once, then roll out for empty tomb rolls.

Empty Tomb Rolls:
Make your favorite dinner roll recipe, roll the dough out flat, then cut into circles.
Wrap each piece of dough around a large marshmallow making sure dough seals around the marshmallow.
 Brush each roll with melted butter and roll the dough ball in sugar and cinnamon mixture (this step can be omitted), but would make for a great breakfast this way.
Place each roll in a greased pan and cover pan with plastic wrap. Refrigerate overnight. In the morning, remove from refrigerator and let rise until double. If it doesn’t rise much, it will be completely okay.

Bake at 375° until golden brown – about 15-20 min. If you did not roll the dough in cinnamon and sugar, you can brush a little butter over the tops, while warm.
When the roll is opened, like the tomb, it is empty.

Notes
Matthew 28:1-25, Mark 16:12
You can also make the empty tomb rolls with Crescent rolls. It won’t taste quite the same, but it’s a lot faster and easier. And still yummy!

Source: SuzyQ's Bakery Shoppe & Cafe and thanks to Susan for posting it on her group! I don't know the original source to give credit. What I've posted is all I know.

Date and Nut Muffins

Is there anyone who doesn't love muffins? I know I love them! I also like to double batches I make so I can stick some in the freezer. It works great!

The recipe I'm sharing is one I need to try. What I'll probably do is add a bit of cinnamon and also some protein powder. They up the nutrition of muffins and I like to eat them for meals.

In adding the protein powder or even whey powder, they can be sent for lunches for the kiddos in place of a sandwich. Cream cheese instead of butter is great and fruity cream cheese spreads can be added to. Or, try a couple thinly sliced apple pieces with the cream cheese. The muffins in the photo above have a chunk of apple in them. That's do-able with most any muffin recipe too! I've done that before too and it works GREAT!

Muffins are versitle and we can be with them! ENJOY!

Date and Nut Muffins

1 1/2 cups chopped dates
3/4 cup boiling water
1 tsp baking soda
1 3/4 cups flour
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts
2 eggs
3/4 cup brown sugar
1/4 cup melted butter
1 teaspoon vanila

In a small bowl, combine dates, boiling water and baking soda. In another small bowl, combine flour, baking powder, salt and walnuts.

In a large bowl, beat eggs until light and frothy. Beat in brown sugar, melted butter and vanilla. Add date mixture to egg mixture in large bowl, stir to combine. Add flour mixture to date and egg mixture, stir until just combined.

Spoon batter into greased of paper lined muffin tins. Bake at 400 degrees F. for 20 to 25 minutes.

Photo: Source unknown

National Date Nut Bread Day

DATE NUT BREAD

Source: Flowers and Thyme B&B

2 cups chopped dates
1 ½ cups boiling water

* Pour water over dates and let stand.

2 cups sugar
1 egg
1 tsp. vanilla
1/2 tsp. salt
1 cup butter

* Beat the above 5 ingredients together.

1 cup nuts
3 cups flour
½ tsp. cinnamon
¼ tsp. nutmeg
2 tsp. baking soda

* Add to the creamed mixture and stir till blended. Add the date mixture. Pour into a 13x9" pan. Bake at 350 for about 45 minutes.




Date Nut Spice Bread

2 cups coarsely chopped dates (10 ounces pitted)
1/3 cup orange liqueur (recommended: Cointreau or Triple Sec)
4 tablespoons (1/2 stick) unsalted butter, at room temperature
3/4 cup light brown sugar, lightly packed
1 extra-large egg
1 teaspoon pure vanilla extract
1 tablespoon grated orange zest (2 oranges)
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon baking soda
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
1/4 teaspoon ground cloves
1 teaspoon kosher salt
3/4 cup freshly squeezed orange juice (3 oranges)
3/4 cup coarsely chopped pecans (3 ounces)

For the cream cheese spread:
6 ounces cream cheese, at room temperature
1/3 cup granulated sugar
1 tablespoon grated orange zest

Directions:
Preheat the oven to 350 degrees F. Butter the bottom of an 8 1/2 by 4 1/2 by 2 1/2-inch loaf pan. Line the bottom with parchment paper, then butter and flour the pan.
Combine the dates and orange liqueur in a small bowl and set aside for 30 minutes. Stir occasionally.

In the bowl of an electric mixer fitted with the paddle attachment, beat the butter and brown sugar together on medium speed for 1 minute. Scrape down the bowl. With the mixer on low, add the egg, vanilla, and orange zest. Sift together the flour, baking powder, baking soda, cinnamon, nutmeg, cloves, and salt. With the mixer still on low, add the flour mixture alternately with the orange juice to the creamed mixture, beating only until combined. By hand, stir in the dates with their liquid, and the pecans.
Pour the batter into the prepared loaf pan and smooth the top. Bake for 50 to 60 minutes, until a toothpick comes out clean. Cool in the pan for 10 minutes, then turn out onto a wire rack and cool completely.

Meanwhile, in the bowl of an electric mixer fitted with the paddle attachment, cream the cream cheese, sugar, and orange zest on medium speed until just combined.
Slice the bread and serve with the orange cream cheese on the side for spreading.

National Days!

National Onion Day!

Caramelized Onions

2 tablespoons butter or margarine
3/4 cup coarsely chopped onion

1. Heat oven to 400°F. In 10-inch skillet, melt butter over medium-high heat. Add onion; cook 5 minutes, stirring occasionally. Reduce heat to medium; add bell pepper. Cook 5 to 7 minutes longer, stirring occasionally, until onion is softened and golden brown. Remove from heat.
Source: Pillsbury
Shar's Note: I usually add a dribble of olive oil to my pan first and then add the butter after the oil is hot when using butter. I find I have a LOT less trouble with the butter over heating. Also, if you onions start to get a bit dry before done, you can add a dribble of water to help get them done without burning their edges or burning the smaller pieces.

National Cherry Popover Day!

Dried Cherry Popover

1 tablespoon unsalted butter, melted, plus more for the pan
3 large eggs, beaten
1/3 cup plus 1 teaspoon, granulated sugar
3/4 cup all-purpose flour
1 1/4 cups whole milk
1/2 cup dried cherries

Heat oven to 375° F. Butter the bottom and sides of a 2-quart baking dish.
In a bowl, combine the eggs and 1/3 cup of the sugar. Whisk in the flour until no lumps remain. Whisk in the milk and melted butter. Pour the batter into the prepared pan and scatter the cherries over the top. Sprinkle with the remaining sugar and bake until puffed and golden, about 45 minutes. Serve warm.
Source: myrecipes.com

Edited and a thank you to "westbrook" for catching the error in the carmelized onions direction! ;) I fixed it and I know the blog is getting read! THANK YOU, Ma'am!