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.