Poppy's Grapefruit Bread

If you are not a grapefruit eater, like myself, you might be inclined to pass on this recipe.  BUT DON'T!  Stop what you are doing, write down the needed ingredients, get in your car and head to the store now.  You won't regret it.  I promise.  I named this "Poppy's Grapefruit Bread" because I made it for my father (the boys call him "Poppy").  He loves grapefruit.  I never could stand the stuff - too sour.  I tried to drink the stuff for a diet once... lasted one day.  Yuck!  Just made me want chocolate all the more.  But it smelled so good as I was mixing the batter that I just had to give it a taste.  Oh, my.  And then I sliced into the finished product.  Oh my goodness, you have to try it, too.


Poppy's Grapefruit Bread

• 5 large eggs, room temperature
• 3 Tbl poppy seeds
• 2 Tbl grated grapefruit peel (I use a microplane.)
• 1/2 cup grapefruit juice
• 1 1/2 tsp vanilla extract
• 1 2/3 cup sugar, separated
• 1 cup unsalted butter, room temperature
• 1/4 tsp salt
• 2 cups cake flour, sifted
• 2 cups confectioner's sugar

At least one hour before assembling ingredients, set out eggs and butter to come to room temperature.  Preheat oven to 350 degrees.  Coat a 5x9 loaf pan with baking spray.

In a medium bowl, whisk together the eggs, poppy seeds, grapefruit peel and vanilla.  In a small bowl, whisk together 1/3 cup sugar with 1/4 cup grapefruit juice until sugar dissolves.  Using an electric mixer, beat butter on medium until creamy, about 30 seconds.  Increase speed to high, gradually adding in remaining 1 1/3 cups of sugar  and the salt; beat for 3 to 5 minutes until light and fluffy.  Slowly add egg mixture and sugar mixture, 2 tablespoons at a time.  Decrease speed to low and mix in flour in 3 parts until just combined.  Scrape batter into prepared pan.  Bake for 60 to 70 minutes.  Let cool for 1 hour.  Meanwhile, whisk together confectioner's sugar and the remaining 1/4 cup grapefruit juice.  Drizzle over the top.  Slice.  Serve.  Mmmm.

Enchilada Spaghetti

I recently came across a recipe that married two of my favorite foods:  spaghetti and enchiladas.  What should I call something like that?  Enchi-ghetti?  Spa-lada?  Hm, that's a good question, but a better question is: why had I never thought of doing this?  I love pasta of any kind.  And usually, my men love it to... but not spaghetti.  Spaghetti with a tomato sauce, that is.  Oh, they will eat Alfredo sauce all the day long, but do you know how many calories are in it!?!  Exactly.  

I made the dish exactly according to the recipe I downloaded, which said it served 4.  Generally, because my boys are small, such recipes usually are more than enough for my crew.  But after dishing up for my men, I didn't even get a bite.  Well, that's not true... I did steal a bite, or two, from each of the boys plates, but that's just between me and you.  I'm happy to announce, though, that they loved it and I have added yet another inexpensive, quick, and easy dish to the list of foods we will be eating while I'm in nursing school.  I can't say that Brandon will be helping prepare this dish, but atleast it won't be a burden for me to put together after a long day of clinicals.

So, the recipe I'm about to give you, I adapted to feed 4 to 6 with decent sized portions, allowing for the possibility of leftovers for lunch the next day.

"Enchi-ghetti" (I really liked the sound of that one.)

(Sorry, no photo.  Camera still broken.)

• 1 lb dry Whole Wheat Spaghetti, cooked to al-dente
• 1 Tbl extra-virgin olive oil
• 1 medium onion, halved and sliced 
• 1 small green pepper, halved and sliced  
•  salt and pepper
• 2 garlic cloves, finely minced or pressed
• 3 boneless, skinless chicken breasts, cooked and shredded
• 1 1/2 tsp cumin
• 1 tsp paprika
• 1 tsp chili powder
• dash of cayenne
• 2 (10 oz) cans red enchilada sauce
• 1 1/2 cups grated sharp cheddar cheese
• cilantro (optional)
• lime wedges (optional)

If you haven't pre-cooked the chicken breasts, start that first.  You can add them to the dish later, without affecting the final presentation too much.  Prepare pasta according to directions until al-dente.  Meanwhile, heat olive oil in a large skillet over medium heat.  Add onions, peppers, a dash of salt and pepper and let cook until vegetables are soft, about 5 to 6 minutes.  Add garlic and spices, cook for 1 more minute.  Turn heat to low and add enchilada sauce, chicken, and cooked pasta.  Fold in cheese.  Garnish with cilantro and/or lime.

*Seeing as how this was my first attempt, I didn't make anything to go with it.  But my husband and I both think that a side of cornbread would be a nice accompaniment in the future.  

Sunday Morning Cinnamon Rolls

Start by making the dough.

• 1 quart whole milk
• 1 cup vegetable oil
• 1 cup sugar
• 2 packages (4 1/2 tsp) active dry yeast
• 9 cups all-purpose flour
• 1 heaping tsp baking powder
• 1 scant tsp baking soda 
• 1 Tbl salt

Heat oven to 200 degrees and turn off.  

In a medium saucepan over medium heat, warm the milk, vegetable oil, and sugar.  Do not allow the mixture to boil.  Set aside and cool to luke warm.  

Sprinkle the yeast on top and let it sit on the milk for 1 minute.  

Add 8 cups of the flour and stir until just combined.  Cover and place in warmed oven for 1 hour.  

Add remaining cup of flour, baking powder, baking soda, and salt; stirring thoroughly to combine.  

*The dough can be used right away or stored in the fridge up to 3 days.*  

Roll out half of the dough into a 30x10 rectangle on a lightly floured surface.

Now for the filling.

• 1 1/2 cups butter
• 1/4 cup ground cinnamon
• 2 cups sugar
• chopped pecans

Melt the butter and add cinnamon and sugar.  Spread half of the cinnamon mixture over rolled dough.  Sprinkle pecans, if using.  

Roll the rectangle tightly toward you.  Use both hands and work slowly, being careful to keep the roll tight.  I also used a bench scraper to loosen any dough that had stuck to the surface.  When you reach the end, pinch the seam closed.  You should end up with a 30 inch log of sugary gooeyness.  Using a knife or a bench scraper, cut log into 1 1/2 in slices.  Should end up with 20 to 25 rolls.

Repeat with other half of dough and cinnamon mixture.

Place sliced rolls into pie pans or baking dishes, being careful not to crowd.  The rolls need room to rise and allow plenty of crevices for the icing to settle into.  *At this point, the rolls can be baked, frozen or stored in the fridge over night.*  If using right away or taken out of fridge, allow the rolls to rest and rise before placing in a 375 degree preheated oven and baking for 13 to 17 minutes or until done.  If frozen, allow to thaw and rise before baking.

Now for the icing.

• 2 lbs powdered sugar
• 1/2 cup whole milk
• 6 Tbl butter, melted
• 1/4 cup strongly brewed coffee
• Dash of salt
• 1 Tbl maple flavoring or maple extract

Combine ingredients and drizzle over baked rolls.  Dig in!

Variation:  If you'd like to give a pan as a gift or only serve one pan at a time, bake and ice rolls and cover tightly with foil.  Place in the freezer after they've cooled slightly and store until needed.  Rolls can be warmed in a 250 degree oven for 15 minutes.  If giving as a gift, be sure to write instructions on foil.