Super Easy Rhodes Butterscotch Bubble Bread

I was given this recipe about ten years ago by a co-worker when I was at Discover Financial Services.  Ever since then, it has been our tradition to put this together on Christmas Eve, just before we go to bed.  It only takes about 10-15 minutes to prep this (which is great for a yeast bread!).  Then, when we get up on Christmas morning, I put it in the oven and it bakes while we open presents.  I have to say, this is one of my all time favorite recipes!  I know it's early for Christmas, but it can be served any time you want an impressive breakfast with minimal effort (i.e., someone's birthday, company visiting, etc.)!

I have made a few minor changes in the original recipe, which does not give directions for making it overnight.  You can find the original recipe, along with an instructional video, at:

http://www.rhodesbread.com/recipes/view/1613.

RHODES BUTTERSCOTCH BUBBLE LOAF


Ingredients:

24 Rhodes™ (frozen) Dinner Rolls
1/2 box butterscotch pudding mix, non-instant
1/2  to 3/4 cup pecans, chopped
1/2 cup brown sugar
1/2 cup butter or margarine

Directions:

Dip each roll in dry pudding mix. 

Arrange rolls in sprayed (with non-stick spray) bundt pan, alternately with pecans. 

Sprinkle any remaining pudding mix over the top. 

Combine brown sugar and butter. Heat together until butter is melted and a syrup is formed (microwave about 1 -1/2 minutes). Note:  I save on prep time by doing this while I am arranging the rolls.

Pour syrup over rolls. 

Cover with plastic wrap, which you spray with non-stick spray first. 

Let rise overnight in the refrigerator. 

The next morning, carefully remove wrap. Bake at 350°F for 30-35 minutes. Cover with foil the last 15 minutes of baking. Immediately after baking, loosen from sides of the pan with a knife and invert onto a serving plate. Yum!!!

HOW MUCH IS IN A #2 CAN???

I just posted a recipe which called for a #2 can and to be honest, I had no clue how many ounces that is! So I googled it and found a great site that unlocks the mystery to all those numbered can sizes!  I find that when I cook from "vintage" recipes, it is relatively common for canned ingredients to be indicated by the can size instead of the ounces contained. You may want to bookmark it, as I did, so here it is:
http://www.baking911.com/howto/measure_cansizes.htm

GRANDMA AMY'S PEACH CONSERVES

I have been stuffing myself with peaches and other summer fruit these past two weeks!  It occurred to me that in a month or so, we will be in the winter fruit-doldrums: apples, oranges and bananas for about 6 months (unless you are willing to pay high prices for foreign-grown fruit)! Where I live, you can still get peaches at a reasonable price and the flavor is spectacular.  So, I am sharing a recipe with you for peach conserves.  Think warm biscuits on cold winter mornings! It was given to me by Amy Muir, my step-grandmother, who was a professor at Brigham Young University, in the Food Sciences department.  I am a novice at canning (I've only been a helper, never done it by myself!) so I can't give you any insider tips on making this.  The recipe assumes you know how to can, so if you don't, maybe you could find a friend to work with.   Although I haven't made this recipe, I have eaten the "jam" and it is quite addictive!  So, if you can keep from eating all the peaches first, here's a great way to preserve them.

GRANDMA AMY'S PEACH CONSERVES

Ingredients:

4 lbs. ripe peaches, peeled, pitted, and cut in chunks 

1 lemon; zest the yellow part of the rind and also use the juice

1-#2 can of crushed pineapple (20 oz.), drained

8-oz. almonds (blanched and finely chopped) or pecans or walnuts/chopped

8-oz. raisins

Granulated sugar (amount depends on amount of pulp, see directions)

Pectin, 1 pkg. (follow directions in pkg.) 

Directions:

1) Cook all except sugar until soft.  

2) For every pint of pulp add 1 lb. of granulated sugar and cook until rich and thick, stirring constantly.

3) Pour into bottles and seal.

TODAY'S POLYNESIAN RECIPES

I just posted 5 of my Polynesian recipes (more to come soon)!  I got these recipes when I lived in Laie, Hawaii, on Oahu's North Shore, in the 1970's.  When I first arrived from the mainland, I worked full time at the Polynesian Cultural Center ("the PCC").  Then, I went to school and worked on campus as the assistant to the psychology professors at BYU-Hawaii. While I lived in Laie, I also did my student teaching at Kahuku High School (which looked VERY different back then!).  The years I spent in Hawaii were just an introduction to a lifetime of connections to Polynesia, which continue to this day. One of my daughter's and my intentions for this blog were to share our favorite foods from the various islands of the Pacific.  Today I give you one traditional Samoan recipe (often cooked underground in the umu) and 4 recipes which are based on what was served at the PCC back in the mid-1970's.
Be looking for more Polynesian recipes soon!  Since I don't have photos of these foods on hand, I may even post a few photos I took back then!

PCC KNOCK-OFF TRIFLE (TAKES 3 DAYS)

PCC KNOCK-OFF TRIFLE (TAKES 3 DAYS)

INGREDIENTS :

1 yellow cake mix (and ingredients according to package)

Passion fruit juice, 10-oz. can

1/2 can of 7-Up (6 oz.)

strawberry jam, large jar (approx. 20 oz.)

Lg pkg vanilla pudding and pie filling, not instant

1-1/2 tsp lemon juice

Sliced peaches, 2-3 large cans, drained

2 to 2-1/2 cups heavy whipping cream, whip this until stiff

Chopped nuts, to sprinkle on top

Maraschino cherries, to decorate top of finished trifle

INSTRUCTIONS:

DAY 1... After mixing cake according to package, bake 1/2 of the batter in a 9 x 13” pan (use other half of batter for something else or freeze for another time).  Be sure to reduce the baking time from what the package says (a knife poked in the middle should come out clean when it is done).  When cake is done, remove from oven and cool for about 10 minutes (do not remove from pan).  Then poke holes all over with a fork. Mix the juice and 7-Up together and evenly, slowly  pour over the cake.  Spread the jam over the cake.  Cover with plastic wrap and refrigerate for 2 days. 

DAY 3... Mix the pudding and pie filling according to the package, including the lemon juice. Let it cool.  Spread evenly over cake.

Add a layer of very well-drained canned peaches.  

Next, spread the stiffly whipped cream over the peaches (if the cream isn’t whipped enough, it will break down).

Sprinkle with chopped nuts (you can toast them if you want to) and the cherries.  Can be served now or kept in frig until ready to serve. I also like to add toasted coconut on top (or use it to replace nuts, if you don’t care for nuts).

PCC KNOCK-OFF SHOYU CHICKEN

PCC KNOCK-OFF SHOYU CHICKEN

This recipe is given in ratios, rather than specific amounts (as it had to be adjusted by the hundreds!).  It is similar to how PCC made their shoyu chicken in the mid-1970’s.  Shoyu is another term for soy sauce.  Back then PCC used Kikkoman soy sauce but personally, I prefer Aloha soy sauce.  Which brand you choose to use is up to your taste and budget!

INGREDIENTS AND INSTRUCTIONS:

*Soy sauce

*Sugar

*Water

Use 3 parts water to one part shoyu, add sugar to taste (a starting point would be about 2 Tbsp to each cup of shoyu).  (NOTE:  To give you an idea of proportion,1c. shoyu + 3 c. water + 2/3 cup sugar makes enough for about 20-25 medium chicken thighs.)

*Fresh garlic

*Fresh ginger

Use 2 parts garlic to one part ginger, mash together (or finely grate on a microplane).  Add to shoyu mixture for the marinade and sauce.

*Chicken thighs (do not remove skin or bone)

Marinate chicken in the shoyu-garlic mixture, reserving about 1/4 of the mixture for later. Refrigerate for at least one hour (or even overnight for a more intense flavor).

When ready to bake, drain off excess marinade.  Place chicken on a tray with edges (to prevent spills) and bake at 350 degrees for about 40 minutes (or until juices are no longer pink and meat is tender).

While chicken is baking, prepare sauce for glaze.  Boil the reserved shoyu-garlic mixture (NOT the part that the chicken soaked in, toss that!).  

When it comes to a boil, slowly add a mixture of water and *cornstarch, stirring constantly (about 2 Tbsp cornstarch and 1/4 cup cold water for each cup of shoyu mixture). Be sure the cornstarch and water is smooth before adding it. Continue to stir constantly over low heat until the sauce turns thick and clear.  Remove from heat. When chicken is done, remove from oven and brush all sides with this glaze.  Place chicken pieces on a pretty platter and garnish with *green onions or *parsley.  If you have extra sauce left, put it in a little bowl for those who may want more.  Serve with *rice.

PCC KNOCK-OFF POI BREAD

As I mentioned in the PCC Knock-Off Fried Rice post, this is from a friend who worked in the PCC kitchen in the mid-1970's. I haven't made it myself, but I have tasted it and it is ono (yummy)!  I am not sure how many loaves it makes, but as you only use 2 cups of batter per loaf, I think it makes quite a bit!  My guess would be about 4-5 loaves.

PCC-KNOCK OFF POI BREAD

[Note:  Needs to be refrigerated overnight.]

INGREDIENTS:

1-1/2 lbs poi (or use dehydrated poi and reconstitute according to package)

(NOTE: on the mainland, some Walgreen’s stores carry frozen poi from Hawaii.)

5 eggs

1-3/4 c cooking oil

3/4 c water

1 Tbs vanilla extract

1-1/2 c sugar

3 c flour

1 Tbs baking soda

1-1/2 tsp baking powder

3 Tbs cinnamon

1 c raisins (I prefer golden raisins)

1 c flaked coconut

INSTRUCTIONS:

With an electric mixer, mix thoroughly the first 5 ingredients.  Then add in the next six ingredients.  Do not over-mix the dry ingredients or bread will be tough, just stir enough to moisten.  Fold in the raisins and coconut.  REFRIGERATE OVERNIGHT, lightly covered (will rise a little).  When ready to bake, preheat oven to 300 degrees.  Stir mixture lightly, then put in well-greased bread pans, using only 2 cups of batter for each pan.  Bake for 30-45 minutes, until springs back when touched in center.  Cool for 10 minutes, then remove from pans.

PCC KNOCK-OFF FRIED RICE

PCC KNOCK-OFF FRIED RICE

When I lived in Laie, Hawaii (on the North Shore of Oahu), for 3 years in the mid-1970's, the Polynesian Cultural Center was the hub of activity for those of us who were students nearby.  Many of us worked there and we would hang out behind the scenes during breaks and after hours.  I was given this recipe and one for poi bread by a friend who worked in the kitchen (it has been reduced from enough to serve one thousand people or more!).  

INGREDIENTS:

1 c ham, in small cubes

2 eggs, scrambled in 1 Tbs oil

1/2 c carrot, grated

1/2 c green onions, sliced

3 c cooked rice

1 clove garlic, minced

shoyu (soy sauce, they used Kikkoman), to taste

oil, about 1 Tbs (adjust if needed)

Salt, to taste, if needed

INSTRUCTIONS:

Use an iron skillet or a griddle.  Scramble eggs in the oil. Add ham, carrots, and onion. Saute until carrot wilts, add garlic at end.  Add rice and mix well.  Continue cooking until rice starts to brown around edges (if needed, add a little more oil to prevent sticking).  Pour enough shoyu into mixture to make rice golden to medium brown.  Add salt, if needed (wait to see how salty the shoyu makes it first). 

PULINGI (Samoan Steamed Pudding)

PULIGI

I was given this recipe by an elderly Samoan woman when I was living in Hawaii, around 1975.  I have tried to word it so the instructions maintain the integrity of the original recipe, which was handed down to her.

INGREDIENTS:

1 c water

2 c sugar (1-1/2 c. to “burn”, 1/2 c added to dry ingreds.)

1-1/2 c oil

1 can condensed milk (NOT the sweetened kind)

3 eggs

6 c flour

2 tsp baking powder

1 tsp cinnamon

1 tsp nutmeg

1/2 tsp salt

Sauce:  2 cups milk, 2 c water, tapioca to thicken, sugar to taste

INSTRUCTIONS:

In a small saucepan, boil the 1 cup of water.  “Burn” 1-1/2 cup sugar by putting it in a hot frying pan, stirring until it melts/bubbles and turns a caramel color (don’t let it get dark brown).  Then slowly add the boiling water, stirring until any lumps are melted.  Slowly stir in the 1-1/2 cups of oil.  Set aside in a large bowl until cooled. When mixture is cooled; in a small bowl mix the can of milk and 3 eggs together.  Add to cooled sugar mixture.  Then gradually stir in all dry ingredients (flour, 1/2 cup sugar, baking powder, cinnamon, nutmeg and salt).  Put mixture in greased and floured coffee can(s) and steam for 2-3 hours.  To make sauce, boil 2 cups milk (can use canned milk, if desired)  and 2 cups water, with sugar, to taste.  When this comes to a boil, add enough tapioca to thicken, stirring constantly to prevent burning.  Pour sauce over pudding when serving.

POLYNESIAN RECIPES TO COME!

When Neisi Leka, my daughter, and I started this blog a few months ago, one of our intentions was to share some of our Polynesian recipes (foods from Tonga, Samoa, and Hawaii, mostly).  I see that so far we only have a few of them here!  This coming week we will be working on making that right!  So, if you are up for some delicious AUTHENTIC Polynesian-style cooking (no, you won’t need an umu/imu/underground oven!) check back every few days! Malo!  Fa’afetai! Mahalo!

MELI’S MEXICAN RED-GREEN SAUCE

I participate in a wonderful program called Bountiful Baskets, where we get beautiful produce right from the farmers at really great prices!  Every other Saturday I pick up my baskets full of fresh fruits and veggies (see last photo in "Images of Summer" Post, just before this one). We also have the opportunity to get "extras", one of them being the Mexican pack. In this recipe I used part of 7 of the 10 items in the pack!  I started out to make a green sauce but decided along the way to add a can of crushed tomatoes. So, that's why it is now a red green sauce!  This is my original recipe. I think for a Gringo, I did pretty well!  If you try it and have any suggestions, let me know!

Oh, and I can't believe it, I forgot to take a photo again!  I used a little of the sauce in some leftover cheddar broccoli rice- yum!- and put the rest in the freezer (for enchiladas next week). Will add photos when I use it!

INGREDIENTS:

5 Anaheim chili peppers

3 large poblano peppers

7 tomatillos, outer skin removed

1-1/2 cup chicken broth

1 can crushed tomatoes (you could use fresh if you want)

6 large cloves garlic, chopped

1 large yellow onion, chopped

cilantro, about 1/3 cup, chopped

7 leaves fresh basil (or 1-1/2 tsp dried)

2 sprigs of fresh oregano (or 1 tsp dried)

2-3 sprigs of fresh thyme (or 1 tsp dried)

salt, about 2 Tbsp

1-1/2 Tbsp sugar

optional: 1/4 jalapeno, seeded (adjust this to how much heat you like)

DIRECTIONS:

Ahead of time (can be the day before), roast the first 3 ingredients. Brush with cooking oil and put in oven at 350 degrees for about 1/2 hour, until skins bubbles and peppers start to brown.  Let cool, then remove outer skin on the peppers (tomatillos are fine as-is).  

In a medium-large pan combine all ingredients, including prepared peppers and tomatillos.  Bring to a boil and simmer, covered, for about a half hour.  If sauce is too thin, remove lid and simmer until desired consistency.  Add more broth if it is too thick, and simmer 5 minutes more.  When done, adjust salt if needed. When sauce is cool enough, put in blender and process just until it is semi-smooth (should still look a little chunky).  

Sauce freezes well.  Is excellent for making enchiladas or Spanish rice.

IMAGES OF SUMMER

As the summer comes near to an end, I want to share some iconic photos, for each of you, as well as for myself to look back on some dreary winter day! This summer contained some "firsts" for me.  First time to grow a garden, "grow" being the operative word here! Also, the first time to keep herbs alive through the hot spells of summer. And,  I preserved about 1000 apricots (which I also picked)!  I made freezer jam, prepared and froze apricot halves for pies and crisps, as well as freezing cubes of sweetened apricot puree.  Next summer my goal is to learn how to can them in bottles! Also, I am including a photo of last Saturday's Bountiful Baskets' haul!  This is a grass-roots, non-profit co-op where you get fresh produce directly from the farmers.

ZESTY OVEN FRIED SWAI FISH

Two days ago I was looking for an inexpensive cut of fish (I know, that's an oxymoron!) and saw something called Swai for #3.99/lb.  The butcher said it is a mild white fish from Vietnam, similar to catfish or tilapia. So I decided to try it out and bought a pound.  Since my son doesn't care for fried fish (which would have been MY first choice!), I decided to "oven fry' it. It is definitely a mild fish yet has a nice flavor and it held up well when cooked.  

I used a fairly basic profile of ingredients but I did do one thing which I think is original. I grated lemon zest into the egg that I dipped the fish in. This gave a nicely distributed hint of lemon.  The recipe follows, sorry I forgot to take pictures until it was all gone!

ZESTY OVEN FRIED SWAI

Ingredients:

1 lb. swai fillets

1 large egg

2 Tbs water

Fresh lemon zest, about 1-2 tsp, don't pack

1 cup Panko

1 tsp dried chives

3/4 tsp salt

1/4 tsp dill

1/4 tsp garlic powder (not garlic salt)

Freshly ground black pepper to taste (I did 20 1/2-twists, but I like pepper!)

Non-stick oil spray

Lemon wedges

Directions:

Preheat oven to 425 degrees.  Cover a cookie sheet with foil and spray it well with non-stick spray.  In a cereal-sized bowl whisk the egg, water, and lemon, set aside.  In a flat-bottomed dish mix the Panko and seasonings.  One fillet at a time, dip the fish completely in the egg mixture, then dip it in the Panko mixture, coating it thoroughly (there is enough to give 4 fillets a nice coating).  Place the fillets on the foil, leaving space between them.  Bake for 15 minutes, turning them over after about 9 minutes.  When you turn the fillets over, give them a light spray of the non-stick oil spray.  When they are done, the meat should flake with a fork.  Serve with lemon wedges to drizzle over fillets.

Serving suggestion:  

Serve with rice, a green vegetable (i.e., broccoli or green beans), and slices of fresh mango or peach.