We used to go to a restaurant here that has closed down. They made the best focaccia I have ever tasted. It was light and fluffy, not at all like a pizza crust. This is my take on it. I use my Kitchen Aid mixer when making this, I am sure a breadmaker on the dough cycle would work as well. Feel free to use different herbs. I will sprinkle parmesan cheese on top some days. Italian seasoning also works well. Serve chunks of this focaccia with a good quality olive oil & balsamic vinegar to dip it in. There was a bit of a glitch in the system when I was posting this recipe - it posted 4 times! I hope you find your way back here to let me know what you think of this focaccia.
I've tried several cinnamon roll recipes and my husband always asks me to go back to this one. I love taking these to friends and family while they are still warm. They're always well received. It makes a big batch of large cinnamon rolls but they'll be eaten, guaranteed. I top each warm roll generously with frosting but I still usually have some leftover. You might want to reduce the amount you make. Just a suggestion. Note: I just made these last night as I haven't made them in quite awhile. I did a few things a little differently. First, I am getting better at working with bread dough that is very soft. A softer dough produces a lighter roll. Secondly, I baked them in glass pans. Glass pans are the only way to go. The brown sugar filling carmelized and the bottoms and sides of the rolls were a lovely golden brown. Last night, I enjoyed the best cinnamon roll I have EVER tasted. It was the combination of a light but thick roll, carmelized filling, and a warm ooey gooey cream cheese frosting. Be sure to watch the rolls carefully and do not overbake! It might take a few tries to figure out how much time and what temperature works best. PLEASE TRY!
From one of the chefs at the Radisson in St. Martin. It was so good that we asked for the recipe. It wasn't overly banana flavored and it reminded me of honey cake but there is no honey in the recipe. I got the recipe in hotel quantities and Charmed on 'Zaar converted it for 1 loaf. This came only with ingredients so I am giving a basic oven time but please watch. I am posting this so that I don't lose it. Thanks Charmed (and the Radisson)!
On a recent vacation to the Bahamas with my daughter, we were served Johnny Cake with dinner instead of the usual bread or rolls. It's light, slightly sweet, and was served warm. We've made it for breakfast and there's never any left. It's great with butter or jam.
Wonderful recipe from Anne Burrell' Secrets of a Restaturant Chef. Be sure to poke lots of holes in the bread once you stretch onto the sheet pan and that you use plenty of good olive oil. It's the secret to crispy, craggy, delicious focaccia!
I volunteered to make cinnamon rolls for a children's breakfast at our church. A bit nervous about the prospects, I tried out three more cinnamon roll recipes to be sure I ended up with perfect rolls. This recipe is adapted from a recipe in "A Real American Breakfast" by Cheryl and Bill Jamison. I tried a hint I got from a fellow cinnamon roll baker and it worked out great. She suggested NOT preheating the oven. Putting the dough in a hot oven stops the growth of the yeast quickly. She puts her rolls in a cold oven and as the oven heats up, the rolls have a chance to rise a bit more as they begin cook. I was apprehensive at first, but it worked out beautifully in my oven.
These are THE BEST cinnamon rolls! The recipe is from Todd Wilbur's "More Top Secret Recipes." and www.TopSecretRecipes.com. They're oooey, goooey and rich! The dough can easily be prepared in your bread machine, just follow your manufacturer's order of ingredients. I put the ingredients in the night before, and then roll out and bake in the morning. I would like to share the following suggestions by reviewers about the filling "leaking out" during baking:
1) add a few tablespoons flour to the brown sugar/cinnamon mixture
2) using a flour "shaker" or sifter, I lightly dust the margarine with flour before sprinkling with the brown sugar/cinnamon mixture, then again on top of the BS/cinnamon mixture, before rolling up the dough.
The person who gets the bean in their portion of this wonderful sweet bread becomes ruler of the day (or week) at Mardi Gras time in New Orleans. Even though this is a traditional holiday bread, it's wonderful ANY time of year. The mixing and heavy kneading may be done in the bread machine, if desired. From an old Family Circle cookbook.
Man oh man is this bread good... This is a dessert bread. Bread is very moist with FABULOUS flavor and texture... It couldn't be any better... The best dessert bread I have ever had the pleasure of eating. Thanks Chris! I can tell you, this is one recipe not to be overlooked... It really is incredible!
If your biscuit-challenged then try this I think you will be pleased with the results! for garlic-lovers add in 1/2 to 1 teaspoon garlic powder you can also add in dried herbs --- make sure that the buttermilk is very cold when adding in the melted butter this will form small clumps of semi hardened butter that is needed for the success of these biscuits I have suggested in the instructions to put the buttermilk in the freezer--- in place of buttermilk mix 1-1/2 tablespoons white vinegar with milk to equal 1 cup then allow to sit for 10 minutes mixing often --- these are best served still warm :)
Submitted for Zaar World Tour '06. My recipe card says I got this from Family Circle Magazine in December 1986! I must have made it back then sometime, because there's a red star on the card, (good for gift-giving), and a note that the flavor of this traditional German Christmas bread improves with a few days aging...
AWESOME bread to go with your Pasta and Italian dishes! Yummy melting cheese on garlic flavored bread! The blend of parmesan cheese with mozzarella cheese sends this to the top of the scale! Great with salads and soups, also. Quick and easy preparation.