bread

Yeast Cinnamon Rolls

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Yeast Cinnamon Rolls! Don’t you just love modern kitchen appliances? My husband already owned a countertop Bread Machine when we got married four years ago, so today I decided to try it out. (First I had to find it. When combining two households, things get shuffled around.) The recipe booklet boasted the best glazed cinnamon rolls and the photo bolstered my confidence enough to put it to the test. I’m glad I did. The house smelled like a family-owned bakery and the warm, gooey cinnamon buns were phenomenal. The challenge came at only eating one. 

YEAST CINNAMON ROLLS 

Ingredients for Dough:

1 cup water

2 tablespoons butter, softened 

3 cups bread flour

1/4 cup sugar

1 teaspoon salt

2 1/2 teaspoons active dry yeast

Ingredients for Filling:

2 tablespoons butter, softened 

1/2 cup sugar

2 teaspoons cinnamon 

Ingredients for Glaze:

1 cup powdered sugar

1/2 teaspoon vanilla extract

2 tablespoons milk

Instructions:

Measure all dough ingredients carefully and place in the bread machine in the order they are listed: water, butter, flour, sugar, salt, and yeast. Select “Dough” cycle and “Start”.  When the timer rings, remove the dough and flatten with a rolling pin into a 9-inch square on a lightly floured surface. Spread with 2 tablespoons of butter. Sprinkle the sugar and cinnamon filling over the buttered dough. Roll the dough up tightly; pinch the ends to seal. Cut the dough into 1-inch slices. Place in a 9″x9″ square pan. Cover with a wet tea towel and let rise in a warm place for 1 1/2 hours or until double. Preheat oven to 350°. Bake 25 minutes or until golden brown. Combine Glaze ingredients mixing powdered sugar, vanilla, and milk until smooth and thin enough to drizzle. Remove from pan to wire rack. Drizzle glaze over warm rolls. Serve warm. 

Veal Parmesan

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Veal Parmesan! Actually, this recipe works really well with chicken, if you choose to substitute. Either way, it’s a gourmet dinner entrée that deserves a friendly nod of approval. By first browning the coated veal in a skillet, the crust seals in the rustic Italian flavor. Top it with Muenster cheese instead of mozzarella for a tangy smooth complement to the savory tomato sauce. 

VEAL PARMESAN 

Ingredients:

1 pound veal cutlets or chicken breasts

1/3 cup Italian dry bread crumbs

1/3 cup Panko seasoned dry bread crumbs

1/3 cup Parmesan cheese, grated

1 egg, beaten

2 tablespoons milk

1/4 cup vegetable oil

2 cups Italian tomato pasta sauce, chunky

2 cups Muenster cheese, sliced

Instructions:

Preheat oven to 350°. Between plastic wrap, flatten each cutlet to a disc. In a shallow dish, whisk egg and milk together to blend. On a sheet of waxed paper, combine Italian bread crumbs, Panko bread crumbs, and Parmesan cheese. Dip veal into egg mixture, then coat with bread crumb mixture. Heat vegetable oil in a large skillet over medium heat. Cook the veal 4-5 minutes per side until golden brown. Drain on paper towels. In a greased baking dish spoon half the pasta sauce on the bottom. Next layer the veal cutlets. Spoon remaining sauce over veal. Top with Muenster cheese overlapping the meat. Bake uncovered for 25 minutes until sauce is bubbly and cheese is golden brown in spots. Garnish with fresh basil. 

Peppy Parmesan Egg Toast

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Peppy Parmesan Egg Toast! What do you get when you morph a Croque Madame with a BLT? The end result is a spot on open-faced healthy start for the day that will keep you energized for hours. Challenge yourself. Resist the temptation to take a fork and pierce the luscious center of the egg. The silky golden yolk may find you practically licking the plate clean. I won’t tell. 

PEPPY PARMESAN EGG TOAST

Ingredients:

4 slices thick bacon

2 slices rustic sesame bread

2 pats butter

4 slices Parmesan cheese

2 large eggs

2 green onions

Sriracha Sauce to taste

Instructions:

Fry bacon to crisp. Drain on paper towels. Toast bread slices to golden brown. Butter each piece. Slice Parmesan cheese with diagonal pieces to cover toast. Later crispy bacon on cheese. Crack eggs into a small skillet treated with nonstick spray; cook until whites are set, about 2 minutes. Carefully flip without breaking yolk. Reduce heat for one minute longer. Remove from burner and carefully transfer fried eggs to Parmesan toast. Drizzle with Sriracha sauce to taste. Garnish with green onion snips. 

Irish Soda Bread with Whiskey Glaze

What’s Cooking in Gail’s Kitchen? Take a Seat at the Table: Irish Soda Bread with Whiskey Glaze! In honor of an Irish tradition, this classic staple is made with simple ingredients. The hard crust and dense center is very filling and meant to be eaten often with meals. The sign of the cross on top symbolized protection of the family. Since yeast is not used, preparation comes easily and on short notice for unexpected guests who pop in. Make this bread today and the aromas linger to keep your home smelling nice in the days ahead. 

IRISH SODA BREAD WITH WHISKEY GLAZE

Ingredients:

1 cup raisins 

1/2 cup Irish Whiskey, or water

1/4 teaspoon cinnamon 

2 1/2 cups flour

2 tablespoons sugar

1 teaspoon baking soda

1 teaspoon baking powder 

1/2 teaspoon salt

3 tablespoons butter, softened 

1/2 cup buttermilk 

Irish Whiskey Glaze:

1 1/2 cups powdered sugar

1 teaspoon butter, softened 

3 teaspoons Irish Whiskey*

*For nonalcoholic glaze, substitute with 1/4 teaspoon vanilla and 2 1/2 teaspoons milk. 

Instructions:

Preheat oven to 375°. Grease baking sheet. In a small saucepan, combine raisins, Irish whiskey or water, and cinnamon. Bring to a boil, stirring occasionally, and then reduce to a simmer until the raisins are plump and the liquid is almost evaporated. Remove from heat. Do not drain. In a mixing bowl, combine flour, sugar, baking soda, baking powder, and salt. Cut butter into flour mixture until it resembles fine crumbs. Add raisins plus liquid. Stir to blend. Gradually stir in buttermilk until the dough pulls away from the side of the bowl. Turn onto a lightly floured surface and knead 2 minutes until smooth. Shape into a round loaf. Transfer to baking sheet. Cut an “X” in the top before baking. Bake 35 minutes or until golden brown. While the bread is is in the oven, combine powdered sugar, butter, and Irish whiskey. Stir until creamy. When the bread is finished, brush with glaze. Serve warm. 

Nigella Seed Cheesies

What’s Cooking in Gail’s Kitchen? Appetizers to Desserts: Nigella Seed Cheesies! One of the benefits of making friends in the blogosphere is meeting other foodies who share the same love of cooking….and eating!  This recipe comes directly to you courtesy of Lyn at http://lynzrealcooking.com/2015/10/28

She posted this wonderfully cheesy snack and it went viral! Because it is called “Cheesies”, you can use a wide variety of cheese options, including your own personal favorites. Thanks, Lyn!

NIGELLA SEED CHEESE BITES

Ingredients for Dough:

2 1/2 cups flour

1 cup butter, softened 

1-8 ounce Neufchâtel cheese, room temperature 

Ingredients for Filling:

2 cups Nigella seed string cheese

1/2 cup Colby cheese, finely shredded 

Instructions:

Preheat oven to 350°. Combine Neufchâtel cheese and butter. Mix well. Add flour and stir until smooth. Cover in plastic and refrigerate for one hour. Remove and divide into four equal-sized balls. Roll one ball at a time into a flat shape larger than a pie plate. Sprinkle with cheese. Roll up and fold ends to seal. With seam side down, transfer to a baking sheet. Repeat with remaining dough balls. Using a knife, slit each loaf where it will be cut into serving pieces. Bake 30 minutes or until golden brown. Slice and serve.*

*As a garnish, I sprinkled a mixture of Parmesan cheese and dill weed over the top during the last 5 minutes of baking. 

One-Bowl Chocolate Chip Banana Bread

What’s Cooking in Gail’s Kitchen? Test Kitchen Favorites: One-Bowl Chocolate Chip Banana Bread! Imagine, if you will, a time years ago when mothers stayed home to raise children, cooked homemade meals, cleaned the house, washed clothes (and ironed them) all as part of the weekly chores. Evening dinner, or supper to some, was followed by a daily dessert. No exceptions. The cookie jar was always full, you didn’t dare ask for a bowl of cereal for dinner, and you cleaned your plate at every meal. About that time my mom decided mixing chocolate chips into a butter-based dough produced a loaf of banana bread that literally became the envy of all the neighborhood kids. Some things were meant to last. 

ONE-BOWL CHOCOLATE CHIP BANANA BREAD

Ingredients: 

1/2 cup butter, room temperature

1 cup sugar

2 eggs

1 teaspoon vanilla extract

3 ripe bananas, peeled and crushed

2 cups flour

1/2 teaspoon baking powder

1 teaspoon baking soda

1/8 teaspoon sea salt

3/4 cup chocolate chips

Instructions:

Preheat oven to 350°. Spray a loaf pan with a nonstick oil containing flour. Set aside. Cream together butter and sugar. Add eggs, vanilla extract, and crushed bananas. Mix well. Combine flour, baking powder, baking soda, and sea salt. Add to the creamed mixture. Stir just until batter is combined. Do not over mix. Fold in chocolate chips. Pour into prepared pan. Sprinkle with extra chocolate chips, if desired. Bake one hour or until tester comes out clean. Cool 5 minutes and then remove banana bread from loaf pan. Cool longer on a wire rack.

One Fish, Two Fish

What’s Cooking in Gail’s Kitchen? The Joy of Eating: One Fish, Two Fish! The health benefits of eating tilapia are enough to make you feel like a poet. By choosing a fish that is high in protein and low in calories, why not get creative with a baked and crispy crust?  This one has a kick of spice balanced with natural cornmeal and grated cheese. Give it a whirl and pass your comments on to me. I’d love to hear from you. 

ONE FISH, TWO FISH

Ingredients:

2 tilapia fillets, boneless and skinless

1 tablespoon olive oil

1/4 cup seasoned bread crumbs

1/4 cup panko bread crumbs

1/4 cup flour

1/4 cup cornmeal 

1/4 cup Parmesan cheese, grated

1/4 teaspoon sea salt

1/8 teaspoon cracked black pepper 

1/2 cup Jazzy Jerk Sauce*

Instructions:

Preheat oven to 425°. While the oven is preheating, cover the bottom of an iron skillet with the olive oil. Place skillet in oven while you prepare the breading for the tilapia. Mix together all dry ingredients and spread on a sheet of waxed paper. Pour the Jazzy Jerk Sauce* into a shallow bowl. Dip one fish fillet at a time into the sauce, coating both sides. Once wet, dredge in bread crumb mixture to fully cover both sides. Set aside and repeat for the second fish fillet. Using oven mitts, carefully remove iron skillet from oven. Place fish fillets in pan and return to oven. Bake 8 minutes, gently turn over and bake 4 minutes longer. Do not over cook. Serve with a side of cole slaw. 

*Jazzy Jerk Sauce recipe may be found by clicking on the link below. 

https://snapshotsincursive.com/2026/01/15

Garlic Butter Mussels

What’s Cooking in Gail’s Kitchen? The Joy of Eating: Garlic Butter Mussels! One of the best ways to experience new foods is to be adventurous at your nearby market. By trying a quality product there first, you can decide if you might want to step out and either order it at a restaurant or perhaps, attempt to make it at home from scratch. That’s exactly what I did with this version of mussels. By making subtle changes that appeal to my palate, it turned my kitchen into a gourmet restaurant. Picture this, my husband was drawn indoors by the enticing aromas of garlic and seafood. I literally stood there at the stove in my bare feet feeding him fingertip morsels of aromatic mussels and herb-infused vermicelli. Talk about romantic!!!

GARLIC BUTTER MUSSELS

Ingredients:

16-ounce package mussels in garlic sauce, frozen*

4 tablespoons butter

4 tablespoons white wine

1/8 teaspoon garlic powder

4 ounces vermicelli 

Sea salt to taste

2 tablespoons olive oil

1 tablespoon capers

1/8 teaspoon basil

1/8 teaspoon marjoram

1/8 teaspoon parsley

Instructions:

Empty contents of mussels pouch into a deep saucepan and cover. Heat on high for 3-4 minutes. Reduce heat and simmer for 2-3 minutes, stirring occasionally. Add butter, white wine, and garlic to increase juice. Meanwhile, cook vermicelli according to package directions. Drain. Return to pan. Add sea salt, olive oil, capers, basil, marjoram, and parsley. Mix well. Transfer vermicelli to individual serving pieces. Split mussels between them. (Serve in the shell.) Drizzle garlic butter wine sauce over all. Serve with crusty bread for dipping in juices. 

*The rule of thumb for serving mussels is ALWAYS ensure mussel shells are fully opened before serving. 

Mincemeat Quick Bread

Eating My Way Through the Holidays. Festive Food Gifts: Mincemeat Quick Bread! Don’t look at me that way. I know what you’re thinking. “If this recipe has mincemeat in it, I’m not eating it.” But hold on a sec. There are plenty of foods with names that sound downright gross. Think about it: head cheese, tripe, mung beans, and blood sausage to name a few. I’m here to tell you mincemeat is a sweet and savory filling that basically contains dried fruits, citrus, spices, and brandy. Ahhh. Now I have your attention. This particular recipe has about 1/4 cup apricot brandy in it. Just know if you do choose to add brandy or rum to a jar of prepared mincemeat, be sure to allow it to marinate in the refrigerator at least 8 hours before using. Now you can understand why some people eat it straight out of the jar. 

MINCEMEAT QUICK BREAD 

Ingredients:

1 egg, room temperature 

1/4 cup vegetable oil

1 tablespoon orange zest

2 tablespoons orange juice

2 cups prepared mincemeat pie filling (with 1/4 cup apricot brandy, optional)

2 cups flour

1/2 cup sugar

1 1/2 teaspoons baking powder

1/2 teaspoon baking soda 

1/2 teaspoon sea salt

Instructions:

Preheat oven to 350°. Grease and flour a 9”x5” loaf pan. Set aside. Combine egg, vegetable oil, orange zest, orange juice, and mincemeat pie filling. Stir until well blended. Set aside. In another bowl, whisk together flour, sugar, baking powder, baking soda, and sea salt. Gradually add flour mixture to egg mixture, stirring just until combined. Pour into prepared loaf pan. Bake for 50-60 minutes. Check loaf with a cake tester to make sure center is done. Remove from oven. Cool on a wire rack.  Slice and serve.