Proverbs 22:2
[2]
The rich and the poor meet together;
the LORD is the Maker of them all.
Baked Yeast rolls with the inside scooped out
1/2 t olive oil
Smoked sausage, chopped
Cheese, several kinds shredded
1 Shallot, chopped
1 T Roasted Garlic, mashed
1-2 T Pickled Jalapeño slices, chopped
Fry until Shallot is tender
Stuff with sausage mixture and top with cheese
Toast until cheese melts
Proverbs 14:31
[31]
Whoever oppresses a poor man insults his Maker,
but he who is generous to the needy honors him.
1/2 t olive oil
1/4 c Chopped Onions
1/4 of the pkg mild Sausage
1 link mild Andouille, chopped
Saute these above ingredients
Then add the ingredients listed below
Heat to thicken
Garnish with green onion snips and pickled Jalapeño
1 c Shredded Cheese( I used provolone and hoop
1/4 of the large Velveeta
1/4 c Spreadable Cream cheese
1/3 c half and half
1/4 c Pale Beer
Cajun seasoning to taste
Sugar to taste
Proverbs 21:23
[23]
Whoever keeps his mouth and his tongue
keeps himself out of trouble.
Meat Pizza, thin crust(if you like all the Italian meats add those that are chopped)
Olive tapenade *
Baby Arugula
Cook pizza according to directions
Add additional meats if you want and drizzle with olive oil
After cooking, put a thin layer of tapenade on each pizza as you serve and add chopped baby arugula
*
Olive Tapenade
1 c diced Castellano olives
1/2 c diced fire roasted red peppers
1 small Shallot, diced
1 T hot Greek peppers, diced
2 T capers, diced
2 T roasted garlic
Put in a mini food processor and pulse to dice.
Remove to a bowl.
Add:
1/4 c olive oil
2 T red wine vinegar
1 t sugar
1/2 t each of dried oregano, cilantro and basil
Stir and let flavors meld for at least an hour.
Isaiah 11:1-2
[1] There shall come forth a shoot from the stump of Jesse,
and a branch from his roots shall bear fruit.
[2] And the Spirit of the LORD shall rest upon him,
the Spirit of wisdom and understanding,
the Spirit of counsel and might,
the Spirit of knowledge and the fear of the LORD.
200 g dates
100 g peanuts
100 g pistachios
100 g almonds
100 g cashews
100 g walnuts
50 g toasted sesame seeds
50 g raisins
1 T butter
1 T Maple syrup
Shredded coconut to roll log in if desired
Melt butter in heavy bottom pan
Add dates and cook 3-4 minutes
Stir in syrup, nuts and raisins
Cook an additional few minutes until everything is combined and nuts are toasty
Transfer mixture to parchment sheet and knead to bring together
Roll in coconut if desired
Shape into log and rest for 2-3 fours until firm
I cheated and put mine in freezer for 45 minutes
Slice
Proverbs 17:22
[22]
A joyful heart is good medicine,
but a crushed spirit dries up the bones.
1 1/2 t instant yeast
110 g warm whole milk (heated to 100F to 110F
1 T sugar
2 large eggs
3 1/2 T virgin olive oil
200 g sourdough discard
1 t salt
3 1/2 c bread flour or all-purpose flour
Tangzhong method for extra-soft rolls: Whisk 3 T flour (24g) and ½ c milk (120g) in a saucepan over medium heat until it reaches 149°F and thickens into a paste. Cool to room temperature
In the bowl of a stand mixer, add yeast, sugar and warm whole milk (100F to 110F) and let it sit for five minutes until the yeast has gotten foamy
Stir by hand
If you keep your yeast in freezer, it can take 20 minutes to bloom
After bloom add eggs, oil, sourdough discard, fine salt, tangzhong and bread flour
Add flour a quarter at a time
Hand mix
Mix together the ingredients with the dough hook or paddle
I used the paddle
Once a dough ball has formed, proceed to knead for 8 minutes
If using a stand mixer, use the medium speed
The dough will be a bit sticky and will cling to the bottom of the bowl, but pull away from the sides of the bowl
You know kneading is complete when the dough is smooth and elastic
Take out the dough hook and keep the dough in the bowl and cover it with plastic wrap
Let the dough rise for 45 to 60 minutes until the dough has doubled in size
Set in oven covered with light on
Once the dough has doubled in size, remove it from the bowl to a lightly floured parchment sheet
I kneaded mine a little
Divide the dough into 12 equal pieces
I stretched each cut piece and kneaded a little
Create a roll out of each dough piece
Stretch and fold under and pinch
Then, place the dough ball seam side down on your work surface and roll in circular motion continuing to round out the dough ball
Place the dough ball in a 9 x 13 baking pan or dish lined with parchment paper or sprayed with non-stick cooking spray and repeat rolling each remaining dough ball until you fill the baking pan with 12 large rolls.
Cover the rolls with plastic wrap for a second rise for 30 to 45 minutes until puffed up and when you gently press your finger dusted with a bit of flour into the top, the dough very slowly rises back
If it bounces back fast, then proof for a bit longer
While the rolls are rising, preheat the oven to 350F and place the rack in the upper half of the oven so that the rolls are closer to the heating element when you bake them
Once your rolls are ready, if you want to add an egg white wash, brush it lightly across the top of all of your rolls using a pastry brush
Bake the rolls at 350F for 15 to 20 minutes until golden brown on top
A way to verify that they are done is that an instant-read thermometer reads between 185F and 190F when inserted into the center of a roll
Allow the rolls to cool for 20 minutes before serving
I made sour honey butter to compliment these rolls
