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Post by Mary Ann on Sept 24, 2009 22:41:48 GMT -5
We used to eat our PB sandwiches with mayo and dill pickles. The salt of the PB was good with them. Really. Not as bad as my cousin who ate PB with yellow mustard.
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Post by linda on Sept 24, 2009 22:45:44 GMT -5
And just what is wrong with PB and honey? Those sandwiches are best smashed and warm--like when tied behind your saddle for lunch, along with an orange (to make sure the sandwich gets smashed, I'm sure.)
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Post by Mary Ann on Sept 25, 2009 1:06:42 GMT -5
PB and honey is good! Mmmm, the honey soaks into the bread and disappears....
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Post by KarenN on Sept 25, 2009 6:20:37 GMT -5
Okay - I will confess to PB and bologna  |
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Post by Deleted on Sept 25, 2009 7:32:44 GMT -5
PB and honey is fantastic! But I can't see PB and bolonga... and how dare you look down on my PB and pickles when you would eat that!! lol... |
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Post by ponyexpress on Sept 25, 2009 9:23:14 GMT -5
Trailpal - keep those loaves of Fluff Bread and try this:
1 1/4 cups grated Parmesan cheese
2 tablespoons herb garden seasoning - McCormick
2 (1 pound) loaves frozen yeast bread
1/2 cup unsalted butter, melted
Spray 16 muffin cups with nonstick cooking spray
Combine cheese and seasoning blend in small bowl
Cut dough into 1 inch pieces. Roll each piece in melted butter
and then in cheese mixture. Place three pieces in each muffin cup. Let rise in a warm place, free from drafts, until dough doubles in size, about 2 hours.
Preheat oven to 375*. Bake for 12 - 15 minutes, or until golden brown. Let cool in pan 2 minutes.
Serve warm!
This is from *Sandra Lee: Christmas. Quick and Easy Semi-Homemade Recipes*
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Post by Trailpal on Sept 25, 2009 10:27:11 GMT -5
Hey, that looks like a good use! and I can freeze what we don't use.
I guess I need to thaw the bread first and let it do its first rise?
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Post by ponyexpress on Sept 25, 2009 10:34:18 GMT -5
I was wondering about that -- frozen versus thawed. When I've done this bread before (Rhodes brand), I just set it out to thaw and rise and then baked it. Seems like it took about four hours for the thaw/rising process.
I'm thinking I might thaw it enough to be able to cut the 1 inch pieces off, then do the butter/seasoning step and let it finish rising in the muffin pan. Bake as usual.
We'll have to compare notes.
I like her recipes for when you need a quick dinner, but one that doesn't look *thrown together.* I made a chicken pot pie using the Green Giant frozen vegetables (Immunity Blend), added some mushrooms and cooked chicken, stirred in a little alfredo sauce and topped with flaky biscuits. It looked beautiful baked and tasted pretty darn good!
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Post by Trailpal on Sept 29, 2009 11:45:15 GMT -5
I should get a chance to do that this weekend and I'll let you know what I did and how it turned out. Those Pot Pies sound divine! I used to love pot pies, but the commercial ones use pretty questionable meat.
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