Sunday, October 21, 2012

Crispy Sweet Potato Fries

My new obsession. It is BAD how much I am in love with these things. I must say that this recipe was very tasty. The only down-side was that I used wayyyy too much corn starch on accident. Next time I will use the recommended amount. I only used a single potato and it was just enough for me and my husband! The original recipe can be found here.

Crispy Sweet Potato Fries

* 1 sweet potato, peeled and cut into fry shapes, then soaked no less than 30 minutes in water
* 1-2 Tbsp. cornstarch
* Olive Oil
* Optional: Seasonings (Salt, pepper, garlic powder, seasoned salt, etc.)


1. Preheat oven to 425.

2. Throw cornstarch and seasonings into a bag/bowl. Shake in sweet potato fries until lightly coated (my picture was with too much, this is WAY too coated).

3. Spray a cookie sheet with olive oil spray.

4. Drizzle/spray ~1-2 T. olive oil over fries. (the more oil, the more crispy, but also fatty)

5. Mix fries on the sheet until well coated.

6. Space out fries the best you can. The space helps them crisp.

7. Cook 15 minutes. Flip and cook an additional 5 minutes or longer.

8. Enjoy!

Buttermilk Rolls

After my last yeast bread recipe (Wheat Yeast Rolls), I had to try another roll recipe. These were no where near as good, in my opinion. They were a little bland and not as sweet, but they were good with a little cinnamon butter. They are a good basic roll! The original recipe can be found here.

Buttermilk Rolls

* 3/4 cup buttermilk
* 1 egg
* 1/4 cup butter, cut up
* 3 cups bread flour
* 2 Tbsp. Sugar
* 3/4 tsp. salt
* 1 tsp. bread machine yeast


1. Add ingredients in order (or according to manufacturer's directions).

2. Select dough cycle. When finished, remove and let rest for 10 minutes.

3. Preheat oven to 375.

4. Divide evenly between 12 greased muffin cups. Let rise another 30 minutes until they have doubled in size.

5. Bake 10-12 minutes.

*This site also said you could freeze the dough balls after you form them (before final rise), then add to a freezer bag. To serve frozen rolls, thaw covered in the fridge (overnight). Let rise in a warm place for 45 minutes, then bake.

Buttermilk Honey Wheat Bread

This was another result to the buttermilk I bought and didn't use. The original recipe can be found here. It was really good and I think is my favorite wheat loaf bread I have made to date! It tastes really good with peanut butter.

Buttermilk Honey Wheat Bread

* 1 1/2 cup buttermilk, room temperature
* 1 1/2 Tbsp. vegetable oil
* 3 Tbsp. Honey
* 2 cups bread machine flour
* 1 cup whole wheat flour
* 1/2 tsp. baking soda
* 1 tsp. salt
* 2 1/2 tsp. active dry yeast


1. Add all ingredients to bread pan (in order to your manufacturer instructions), in my case, I listed them in the order that I put them in.

2. Set on 'Light', Basic, 1.5 lb. loaf.

3. Enjoy!

Tuesday, October 16, 2012

Wheat Yeast Rolls

I decided to use the bread maker to make yeast rolls. AND THEY WERE AMAZING! Sooooo yummy! I found the recipe on Betty Crocker's website here. Definitely will be making these again!

Wheat Yeast Rolls

* 1 cup water
* 2 Tbsp. butter or margarine, softened
* 1 egg
* 2 cups bread flour
* 1 1/4 cup whole wheat flour
* 1/4 cup sugar
* 1 tsp. salt
* 3 tsp. bread machine yeast 


1. Add ingredients in order to bread maker except yeast. Make a well in the flour to add the yeast.

2. Set to dough cycle. After the 3rd rise (when there is about 40 minutes left) remove dough to a floured surface to rest for 10 minutes.

3. Roll dough into 15 balls and place in a grease 9x13 dish. Brush tops with melted butter (if desired).

4. Cover with plastic wrap, put in to a warm place to rise for 30 minutes.

5. Rolls are ready when you press into the dough and an indent stays.

6. Preheat oven to 375.

7. Remove plastic wrap and place rolls in a preheated oven to bake for 12-15 minutes. 

8. Serve warm. SO GOOD!

Nutrition Facts
User Entered Recipe
  15 Servings
Amount Per Serving
  Total Fat1.5 g
     Saturated Fat0.3 g
     Polyunsaturated Fat0.5 g
     Monounsaturated Fat0.3 g
  Cholesterol12.4 mg
  Sodium172.1 mg
  Potassium23.0 mg
  Total Carbohydrate23.9 g
     Dietary Fiber1.7 g
     Sugars3.3 g
  Protein4.2 g
  Vitamin A1.7 %
  Vitamin B-120.5 %
  Vitamin B-60.6 %
  Vitamin C0.0 %
  Vitamin D0.7 %
  Vitamin E0.0 %
  Calcium0.4 %
  Copper1.7 %
  Folate7.4 %
  Iron4.7 %
  Magnesium1.1 %
  Manganese7.3 %
  Niacin6.9 %
  Pantothenic Acid    0.8 %
  Phosphorus    2.4 %
  Riboflavin6.2 %
  Selenium10.4 %
  Thiamin9.9 %
  Zinc1.3 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.