Posted in Side Dish

Side Dish ‘n’ Saturdays: Freezer Crescent Rolls

Posted on by Northerly Nosh

Freezer Crescent Rolls

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3 tsp active dry yeast
2 cups warm water (110 – 115 degrees)
1/2 cup butter, softened
2/3 cup nonfat dry milk powder
1/2 cup sugar
1/2 cup mashed potato flakes
2 eggs
1 1/2 tsp salt
6 to 6 1/2 cups all purpose flour

Prep Day: In a large bowl, dissolve yeast in warm water. Add the butter, milk powder, sugar, potato flakes, eggs, salt and 3 cups flour. Beat until smooth. Stir in enough remaining flour to form a firm dough.

Turn onto a heavily floured surface; knead 8 – 10 times. Divide dough in half. Roll each portion into a 12″ circle. Cut each circle into 16 wedges. Roll up wedges from the wide ends and place point side down, 2 ” apart on wax paper lined baking sheets. Curve ends to form crescents. Cover & freeze until firm.

Serve Day: arrange frozen rolls 2″ apart on baking sheet coated with cooking spray. Cover & thaw in refrigerator overnight. Let rise in warm place for 1 hour until doubled. Bake at 350 degrees for 15 – 17 minutes, until golden brown. Serve warm.

Posted in - Pork, Budget Friendly

Frugal Fridays: Stromboli

Posted on by Northerly Nosh

Stromboli

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Frozen Italian Bread and Pizza Dough – $1.28
Olive Oil Cooking Spray – $0.05

Toppings
1/3 lb. salami – $3.23
6 slices provolone cheese – $2.50
1/2 cup banana pepper slices – $0.90

2 Tbsp olive oil – $0.32
1 tsp Italian seasoning blend – $0.05
1/2 jar Marinara – $1.67

Total Recipe Cost: $10.00
Servings Per Recipe: 6 (2 slices, 1.5″ each)
Cost Per Serving: $1.67

Prep Day: Thaw dough on the counter for a few hours. When thawed, stray plastic wrap with olive oil cooking spray and wrap up. Then put in fridge overnight. In the morning, take out of fridge and put on counter umwrapped on the oiled plastic wrap and let rise until doubled. Once doubled, punch down and lightly spray with olive oil. Roll onto a 15 X 12 rectangle jelly roll pan spray with olive oil.

Arrange your toppings over the dough. Roll up rectangle jelly roll style beginning with the long side. Seal seam and ends. Place seam side down. Wrap in the same plastic wrap as before. Wrap again in tin foil and freeze.

Serve Day: Thaw. Brush top with olive oil and sprinkle with Italian seasoning. Bake at 375F for 30-35 minutes or until golden brown. Let stand for 5 minutes before serving. Serve warm with marinara sauce and salad.

Posted in Dessert

Tasty Treat Thursdays: Frozen Key Lime Pie

Posted on by Northerly Nosh

Frozen Key Lime Pie

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For the crust:
1 1/2 cups graham cracker crumbs (10 crackers)
1/4 cup sugar
6 tablespoons (3/4 stick) unsalted butter, melted

For the filling:
6 extra-large egg yolks, at room temperature
1/4 cup sugar
1 (14-ounce) can sweetened condensed milk
2 tablespoons grated lime zest
3/4 cup freshly squeezed lime juice (4 to 5 limes)

For the decoration:
1 cup (1/2 pint) cold heavy cream
1/4 cup sugar
1/4 teaspoon pure vanilla extract
Thin lime wedges

Prep Day: Preheat the oven to 350 degrees F.

For the crust, combine the graham cracker crumbs, sugar, and butter in a bowl. Press into a 9-inch pie pan, making sure the sides and the bottom are an even thickness. Bake for 10 minutes. Allow to cool completely.

For the filling, beat the egg yolks and sugar on high speed in the bowl of an electric mixer fitted with a paddle attachment for 5 minutes, until thick. With the mixer on medium speed, add the condensed milk, lime zest, and lime juice. Pour into the baked pie shell and freeze.

For the decoration, beat the heavy cream on high speed in the bowl of an electric mixer fitted with the whisk attachment until soft peaks form. Add the sugar and vanilla and beat until firm. Spoon or pipe decoratively onto the pie and decorate with lime. Freeze for several hours or overnight.

Serve Day: cut and serve.