Chocolate Chip Cookies- Melissa Misener Recipe

 Melissa Misener’s Chocolate Chip Cookie Recipe

I love my sweet talented friend Melissa. There isn't anything she can't do. I love her cookies the most when she makes them but I had good success with them as well. 

Cream Together:

1 C butter flavored Crisco

1 C brown sugar

½ C. white sugar

1 tsp. Vanilla

Add: 

2 eggs

Sift Together:

2 ¼ C. flour

1 tsp. Baking soda

1 tsp. Salt

Add to the butter mixture and stir.

Add: ½ bag of chocolate chips (or to your liking)

Bake at 375 degrees for 9 minutes (pull them out at 9 minutes!)

30 Minute Dinner Rolls

                           30 Minute Dinner Rolls

There is truly no smell as amazing as fresh warm bread or rolls coming out of the oven! These 30 minute dinner rolls are the perfect addition to any meal!

https://www.spendwithpennies.com/30-minute-dinner-rolls/#wprm-recipe-container-136278

These were easy and turned out nice and were a soft and fluffy texture. Those are my photos of my rolls below. -Annette

                  

prep time20 minutes

cook time10 minutes

total time30 minutes

servings18 rolls

authorHolly Nilsson

ingredients  

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• ▢1 cup warm tap water (I used milk and it turned out fine)
• ▢⅓ cup oil
• ▢¼ cup sugar
• ▢2 tablespoons yeast
• ▢1 egg beaten
• ▢1 tablespoon softened butter
• ▢½ teaspoon salt
• ▢3 to 4 cups all-purpose flour I used closer to 3
• ▢⅛ cup milk room temperature

instructions 

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• Preheat oven to 400*F.
• In a large bowl, combine 1 cup water, oil, sugar, and yeast. Let sit until yeast is bubbly (about 8 minutes). Stir in beaten egg, softened butter, and salt.
• With a stand mixer or by hand, add flour, one cup at a time until you have a soft dough that isn’t sticky. Knead by hand 10 minutes or 5 minutes with a stand mixer.
• Divide dough into 18 even pieces, and form into balls. Place in a greased pan and cover with parchment paper and a kitchen towel.
• Let rise 10 minutes in a warm place. (You can allow them to rise up to an additional 30 minutes if time allows).
• Lightly brush with milk and bake on the middle rack for 10-12 minutes or just until browned. (adding brushed milk helps the rolls brown better)

Note: 

If baking in a 9x13 pan, I make 15 rolls. (this is what I did and they turned out great)

If baking in a 10x15 pan, I make 18 rolls.

Gluten-Free Dinner Rolls

 Gluten-Free Dinner Rolls

https://www.mamaknowsglutenfree.com/gluten-free-dinner-rolls/#recipe

Picture off website

The dough was very sticky but I used the ice cream scoop, buttered, and halved the recipe. I actually really liked the taste of the roll. I think it's a good recipe to keep. 

Easy Gluten-Free Dinner Rolls that will satisfy cravings for soft and tasty bread. The recipe also has a dairy-free option. 

 CourseSide Dish

 CuisineAmerican

 Keyworddairy-free dinner rolls, gluten-free dinner rolls, gluten-free rolls

 Prep Time10 minutes

 rising1 hour

 Total Time22 minutes

 Servings18 rolls

 Calories148kcal

 AuthorAudrey from Mama Knows Gluten Free

Ingredients

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• ▢3 cups all-purpose gluten-free flour I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. Bob's Red Mill 1 for 1 and King Arthur Measure for Measure state on their website and/or package that their blends are not recommended for yeast baking.
• ▢1 teaspoon salt
• ▢1 ½ teaspoons xanthan gum ,leave out if your flour already has it in it
• ▢1 ¾ teaspoons rapid yeast/instant yeast ,I use Fleischmann's Bread Machine Instant Yeast
• ▢1 ¼ cups warm milk (110°F-115°F) ,dairy-free use almond, cashew or coconut milk
• ▢¼ cup unsalted butter, softened ,dairy-free use Earth Balance or Smart Balance
• ▢2 eggs ,room temperature
• ▢½ cup honey
• ▢1 teaspoon apple cider vinegar
• ▢2 tablespoons unsalted butter, melted , for dairy-free, I use Smart Balance buttery spread

Instructions

• In a large bowl add the gluten-free all-purpose flour, salt, and xanthan gum (leave out if your flour already has it).
• Add the yeast to the gluten-free flour mix by making a little hole with your finger in the flour and pour the yeast into the hole.
• Warm the milk to 110°F-115°F. I microwave the milk in a large glass measuring cup for 1:30. I also use a thermometer to check the temperature. If your milk is too hot it will kill the yeast. Pour warm milk over the yeast.
• Add the softened butter, eggs, apple cider vinegar, and honey to the bowl and mix until fully combined. (2-3 minutes) You may need to scrape the sides down to make sure all of the flour is mixed well with the ingredients. I like to use my dough attachment to my KitchenAid mixer, but you can use the paddle attachment. The dough will be sticky.
• Spray two 9 inch cake/pie pans with gluten-free cooking spray. I like to use metal pans, but you can use a glass pan.
• Using an ice cream scoop place the dough balls into the pans. Spray your ice cream scoop with gluten-free cooking spray to help the dough not stick. 

  Take a small spatula and smooth out the tops of the dough.

  You should have 8 dough balls around each pan and 1 dough ball in the center. This recipe makes 18 rolls.
• Cover the pans with a kitchen towel and allow to rise in a warm place for 1 hour.
• Pre-heat your oven to 400°F.
• Bake the rolls on the middle rack for 14-16 minutes. They will turn a nice golden light brown. Please watch your oven because all ovens are different.  The temperature of the rolls, it should measure 200°F internally.
• Melt 2 tablespoons of butter and brush the tops of the rolls before serving. Enjoy!
• The rolls are best when eaten warm. If you have any left-overs store in an air-tight container and reheat before eating. 

Notes

• I like Pillsbury gluten-free flour. Not all gluten-free flours are created equal. You may experience different baking results depending on the gluten-free flour blend you choose. Bob's Red Mill 1 for 1 and King Arthur Measure for Measure state on their website and/or package that their blends are not recommended for yeast baking. 
• The best way to measure gluten-free flour is the “spoon & level” method. Using a spoon, scoop the flour into the measuring cup.  After you’ve spooned the flour into the measuring cup, use the back of a knife to level off the top of the measuring cup. Friends, please do not scoop the flour out of the bag with your measuring cup.
• For the dairy-free option, I used almond milk and Smart Balance butter. 
• Rolls are best when eaten warm. If you have any left-overs store in an air-tight container and reheat before eating.
• Mama says, "Please check all of your labels!"

Nutrition

Serving: 1roll | Calories: 148kcal | Carbohydrates: 23g | Protein: 3g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 173mg | Potassium: 37mg | Fiber: 2g | Sugar: 9g | Vitamin A: 170IU | Vitamin C: 0.1mg | Calcium: 37mg | Iron: 0.8mg