Italian Sliders

This is a new variation of the ham sliders I found and they were a big hit!  I would reccommend doubling the recipe

Ingredients:
12 Hawaiian Sweet Rolls (King's Hawaiian)
1/4 cup pesto
1/2 pound of ham
1/4 pound salami
1/4 pound pepperoni
1/4 pound provolone cheese
1/4 cup sun-dried tomoatoes

Glaze:
4 Tbs. Butter
1 tsp Italian seasoning
1 tsp. Garlic powder

Method:
Preheat oven to 350 degrees.  While keeping the rolls intact, cut them in half.  Place bottom half of the rolls in a  greased 9X13 pan.  Evenly spread pesto on the bottom half of rolls.  Layer ham, salami, pepperoni, provolone cheese, and sun-dried tomatoes.  Place top half of rolls over everything.  Melt butter in microwave safe dish and then mix in italian seasoning and garlic powder.  Brush glaze over rolls and cover with foil. Bake covered at 350 for 25 minutes then remove foil and cook an additional 10 minutes.  Cut individual rolls with a sharp knife and serve.

Ham & Cheese Sliders

These are sooo good and easy to make for a crowd!

Ingredients:
24 Hawaiian sweet rolls (Kings Hawaiian)
1 lb. Black Forest Ham
1 lb. Swiss Cheese
Mayonaise

Glaze:
1 stick Butter
2 Tbs. Brown sugar
1 Tbs. Dijon Mustard
1 Tbs. Poppy seeds
1 tsp. Onion powder
2 tsp. Worcestershire Sause
1/4 tsp Salt
Pinch of Black Pepper

Method for Rolls:
Lightly spray and 11X17 pan or 9X13 for a 1/2 batch with baking spray.  Cut the sliders in half (while attached, don't break apart).  Place bottom half into the bottom of the dish and spread mayo on the top half and set aside.  Cut cheese slices into quarters and layer on the individual rolls (cheese, ham & then cheese again)  Add top half of rolls into the dish and brush generously with the glaze.  cover with foil and cook at 350 for 25 minutes then remove foil and cook an additional 10 minutes.  Take a knife and cut the rolls into individual portions and serve.  Delicious!

Method for Glaze:
In small microwave safe dish heat butter in microwave until melted.  Stir in remaining ingredients and then brush over the top of rolls after they are assembled.

Stacy's Bruschetta

Ingredients:
6 tomatoes (chopped) - I like to use roma tomatoes
2 cloves of garlic (crushed)
Salt to taste
Basil
Olive Oil (good quality)
Balsamic Vinegar
Italian or French bread

Method:
Chop up 6 tomatoes.  Add 2 cloves of crushed garlic.  Add salt to taste.  Use a 3 to 1 ratio of Olive oil to Balsamic Vinegar.  Shred basil into small strips.  Stir together, taste and make adjustments as needed.  toast small slices of Italian or French bread brushed with Olive Oil.  Top bread with bruschetta and add small pieces of mozzerella  if you want.

DaLene's Chocolate Crumb Bars

In a double boiler, melt:
1 (14 oz) can sweetened condensed milk
1 (12 oz. pckg. semi-sweet chocolate chips
3 Tbs margarine or butter
Then add 2 tsp vanilla and set aside to cool

Mix:
1 cup softened margarine or butter
2 eggs
2 cups sugar
1 tsp baking soda
1 tsp salt
1 tsp vanilla
2.5 cups flour
3 cups quick cooking oats

This mixture will be crumbly.  Grease 11X17 pan.  Press 2/3 of crumb mixture into pan.  Spread chocolate mixture over the crust.  Drop remaining 1/3 of crumb mixture over top.  Bake at 350 for 15 min.

Mouse's Dinner Rolls

Anything Mouse touches turns to gold!  I don't think I have ever tasted anything she has made that I haven't loved and begged for the recipe.  These rolls are amazing!

Ingredients:
4 cups milk
1 1/4 cup of sugar
1 cup real butter
4 tsp salt
1/2 cup water
4 pckgs rapid rise yeast
4 eggs
About 14 cups of all purpose flour
1/2 cup butter softened

Method:
In Saucepan melt 1 cup butter over low-medium heat.  Once melted add milk, salt, sugar, water.  Stir to blend ingredients.  Heat liquid until scalding.  Remove from heat.  Insert thermometer and watch for temp to cool to 125 degrees.

Meanwhile, in large mixing bowl add 4 cups four, 4 pckgs of yeast and whisk until well blended.  Make a well in the center and set aside.

Prepare pans by lining cookie sheets with foil and butter pans and set aside (you will need about 4 cookie sheets)

When liquid reaches 125 degrees pour into mixxing bowl and whisk until smooth (all yeast should be dissolved and no lumps)  Add 4 eggs and whisk until smooth and well incorporated.  Add 2 more cups of flour mixing with your hands to moisten and well combined.  Continue  adding remaining flour beating to moisten and well combined.  When enough flour is added the dough will not be too sticky, it will form a dough ball.

Sprinkle flour on bread board, remove dough from bowl and knead about 10-15 minutes on the bread board.  Shape into dough ball and place in buttered mixing bowl and cover with a tea towel and allow to rise 1 hour or until or until double in size.  Punch down.  Pinch some dough from the dough ball and shape dough into rolls and place on buttered cookie sheets to rise.  Allow to rise until double in size (about one hour or a little longer)

Bake at 350 for about 15 minutes or until golden brown.  Remove from oven immediately and brush with melted butter

Mir's Sugar Cookies and Royal Icing

Sugar Cookies

Ingredients:
2 cups (four sticks) of sweet cream salted butter
3 cups of Confectioner's Sugar
2 eggs
2 tsp Vanilla
1 tsp Almond extract
5.5 cups All-purpose flour
3.5 tsp Baking Powder
1 tsp. Salt

Method:
Cream together softened butter and confectioner's sugar.  Crack the egg into a separate bowl, and add the flavoring.  I use emulsions, but extract also works well.  Add that to the butter sugar mixture and mix until the egg is thoroughly incorporated.  In a separate bowl, sift together the flour, baking powder, and salt, then add little by little to the mixture.  I can tell the dough is ready whit it no longer sticks to the sides of the bowl.  When I touch it, it has a little give, but does not stick to my fingers

Roll out to about 1/4 inch thick, use flour for dusting as necessary.  Then, cut and bake at 400 degrees for 7-8 minutes.  This version makes 4-5 dozen

Notes:
This dough DOES not need to be refrigerated before rolling it out, that is the best part.  It does need to rest a little after mixing, it will firm up a little bit after a minute or two.  Decorate the cookies the next day, the surface seems to be prettier the next day.


Royal Icing Flowers (Step one of iced cookies)

Ingredients:
2 egg whites
1 tsp lemon juice
5 cups Powdered Sugar
1/2 tsp almond extract
3 tsp water (approximate)

Method:
Mix egg whites and lemon juice.  Add powdered sugar 1 cup at a time, mixing in between.  add almond extract and whip.  Add water if needed.  Frosting needs to pretty thick to hold the structure of the piped flower.  Use a piping bag and flower tip and pipe away.  Let dry and store in ziplock bags.

Royal Icing Piped Borders (Step two of iced cookies)

Ingredients:
3 egg whites
1 tsp lemon juice
1/2 tsp Almond extract
5 - 5.5 cups of Powdered Sugar
1/2 tsp water

Method:
Mix egg whites and lemon juice.  Add powdered sugar 1 cup at a time, mixing in between.  add almond extract and whip.  Add water if needed.  Use this frosting to pipe borders prior to flooding and then also after flooded cookies are completely dry to add accents.

Royal Icing Flooding (Step 3 of iced cookies)

Ingredients:
6 egg whites
2 tsp lemon juice
1 tsp of Almond Extract
8 cups of Powdered Sugar

Mix together on low.  Use to flood piped cookies.  Let dry for 24 hours on counter top before adding accents and additional piping.  Use piping icing to glue flowers on the cookies.

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Mouse's Bakery Frosting

Mouse's Bakery Frosting

Ingredients:
2 lbs C&H Powdered Sugar (no generic)
2 sticks Danish brand butter
1 cup of crisco
3.5 tsp Watkins Vanilla (Found at Walmart & Winco)
1/4 Cup Heavy Cream (40% preferred)
Dash of Salt

Method:
Cut butter into tablespoons and add to mixer.  Add 1 cup of shortening.  Beat together until smooth.  Add half of the powdered sugar and beat until creamy.  Add 1/4 chilled heavy cream and vanilla.  Beat until smooth.  Add remaining powdered sugar about a cup at a time.  Beat until smooth.  If you need to add extra cream, only add 1-2 Tbs. at a time.  Too much and your frosting will loose its structure.  Add a dash of salt with the last couple cups of powdered sugar.  Beat on med/high for 10 minutes until light and fluffy.

Mouse's Raspberry Filling

Mouse's Raspberry Filling

Ingredients:
2 bags of frozen raspberries
1.5 cups of Sugar
3 Tbs. Cornstarch

Method:
The night before dump bags of frozen raspberries into a bowl and sprinkle one cup of sugar over the top and let them sit on the counter to thaw.  As they thaw, it will draw the juice from the berries.  Keep an eye on the berries, don't let them get to room temperature.  Once they have thawed put them in an airtight container and put them in the fridge overnight.  Putting them in the fridge too soon may not yield enough juice.

Next day place the berries in a strainer over a large bowl and drain all the juices.  Save the juice (you should have about 1 cup) and pour in a small saucepan with the remaining 1/2 cup of sugar.  Add 3 Tbs of cornstarch and whisk until completely blended.  Once blended, turn on medium heat and cook until thickened, stirring occasionally so it doesn't burn.

Let cool and gently fold in the raspberries.

Store in airtight container in the fridge until you are ready to use.

This is Mouse's creation.  She said she cooks the juices and not the berries because when the berries are cooked, you get a jam/jelly taste.  This recipe tastes like fresh fruit