Easy Cheesy Italian Knots

Making this bread dough is a snap; it just doesn’t get any easier than this. If you are efficient, the dough can be ready to rise in 15 minutes flat. And with a few swipes of garlic butter, a sprinkle of cheese, and a couple of cuts and twists, you can make 16 incredible cheesy garlic knots that will make you very popular. (Disclaimer: I used a lot of garlic in this recipe. If you want to maintain that popularity, don’t breathe on anybody after eating one. Or maybe swish first with a lovely red wine . . .)

I made these three ways. The easiest—Cheesy Garlic Knots—is also my husband’s favorite, so that’s the recipe I’ll give you. Instructions for the other two variations (Saucy Salami, and Olive and Fig) will be at the bottom of the post . . . worth scrolling for!

Cheesy Garlic Knots

Saucy Salami Knots

Olive and Fig Knots

Easy Cheesy Italian Knots
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Makes 16 knots. Use whatever kind of cheese you enjoy. I like to use cheddar and jack, with a little Parmesan and Asiago for a flavorful kick.
Ingredients
  • DOUGH:
  • 1½ cups very warm water
  • 1 teaspoon sugar
  • 1 package active-dry yeast
  • 2 tablespoons olive oil
  • ½ teaspoon salt
  • ½ teaspoon garlic salt
  • 3½ cups bread flour
  • FILLING:
  • 2 tablespoons butter, softened
  • 1 tablespoon olive oil
  • 4 large cloves garlic, pressed or finely minced
  • ½ teaspoon salt
  • 2 cups grated cheese, lightly packed
Instructions
  1. In a large bowl (a stand mixer is recommended) combine warm water, sugar, and yeast. Allow mixture to sit until slightly bubbly - about 5 minutes.
  2. Add olive oil, salt, garlic salt, and bread flour. Mix well using a dough hook (or if mixing by hand, use a sturdy spoon) then knead by machine for 5 minutes, or by hand for 7 minutes. Form dough into a ball and place in a greased bowl. Cover and let rise until doubled - about 1 hour.
  3. FILLING: Combine softened butter, olive oil, pressed garlic, and salt. Mix well. Set aside 1 tablespoon for brushing over knots.
  4. Divide dough into 4 equal pieces. Working with one at a time, roll into a 12-inch by 7-inch rectangle. Spread ¼ of the garlic butter mixture over the dough. Cover with ¼ of the cheese. Beginning at long side, roll snugly. Cut the roll in half, creating two 6-inch pieces. Cut each of these in half LENGTHWISE, exposing the layers.
  5. Stretch each piece gently while twisting until dough is approximately 9-10 inches long. Tie in a knot and place on prepared baking sheet. Repeat with all of the dough, yielding 16 knots. Cover lightly with a towel and let the knots rise for 30 minutes.
  6. Heat oven to 400 F. Bake knots 12 minutes, or until golden brown. Remove from oven and brush with reserved garlic butter mixture. Serve slightly warm.

Once yeast is bubbly, add oil, salt, and flour. Knead well and let rise until doubled.

Combine butter, oil, and garlic. (Make sure you save a little for brushing on hot knots.)

Spread one piece of dough with garlic butter and cover with a generous amount of grated cheese.

Roll snugly and cut in half.

Cut the halves in half, but LENGTHWISE this time to expose the layers. Twist and stretch, then tie in a knot

Cheesy Garlic Knots, ready to rise and bake.

Wait ’til you smell these! And if you think these are good, try one of the other variations below. Hint: don’t be too generous with the sauce or fig spread; it’ll make a big mess when you try to twist and knot!

Saucy Salami version: spread spaghetti sauce over garlic butter. Salami is added on top of the cheese. (Ignore the size; this was taken before I got smart and rolled the dough in smaller pieces.)

Saucy Salami: In addition to the Cheesy Garlic Knot recipe above, you’ll need 1/2 cup spaghetti (or pizza) sauce, and 1/2 cup finely chopped Italian dry salami.

Make knots as described in the recipe above, except after spreading the garlic butter, cover with a thin layer (about 2 tablespoons per each piece of dough) spaghetti sauce. (Pizza sauce would be good, too.) Don’t use too much or the dough will be much harder to twist and knot. Sprinkle 2 tablespoons of finely chopped Italian dry salami over cheese. Roll, cut, and bake as described in the Cheesy Garlic Knot recipe.

Olive and Fig version: Add store bought kalamata/fig spread. So good! (Yes, you can make your own olive/fig tapenade if you’d like. There are lots of lovely recipes for that on Google.)

Olive and Fig: You’ll need a jar of olive fig spread. I bought this jar of spread at the grocery store, but they have a lot of brands online.

Make knots as described in the recipe above, except after spreading the garlic butter, cover with a thin layer (about 1 tablespoon per each piece of dough) olive fig spread before adding the cheese.  The kalamata olives are so flavorful, and figs add a touch of sweetness. Delightful!

These are dangerous – at least around here. I can’t stop at one, and I swear they’re even more flavorful the next day if they’re stored in an airtight container. Don’t say I didn’t warn you!

Lorinda

 

 

Autumn Apple Layer Cake

This is over the top, even for me! Two moist layers of apple cake are baked with a graham cracker crust, sandwiched with spicy apple filling, and covered with cinnamon-cream cheese frosting. Because I love mixing textures, this cake also sports a crunchy streusel topping. I guess you could consider this part pie, part cake . . . and the essence of fall.

My first attempt at this recipe yielded a lovely cake that was so sweet I could barely eat a small piece. And you must not underestimate my tolerance for sweet things. The flavor was just what I had hoped for, but . . . wow. Really, really sweet.

So I went back and reduced sugar in the crust and the filling, and switched the buttercream frosting with cream cheese frosting. Now it’s just right!

Most homemade cakes involve a cake, filling, and frosting. But I’ve added two additional steps: the graham cracker crust and the streusel. In for a penny, in for a pound, as far as I’m concerned, but if you’re strapped for time, feel free to:

  • Eliminate the streusel. Place the top layer so the graham crust is at the top, then just pipe around the edge.Still pretty!
  • Skip the graham crust. No one will know. (My daughter would be aghast at this suggestion. We both love this crust on cakes.)
  • Use canned apple pie filling.

Autumn Apple Layer Cake
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Two 8-inch layers of apple cake, apple pie filling, graham cracker crust, and streusel topping create a fall classic.
Ingredients
  • CAKE:
  • 2 cups (about 15 whole) crushed graham crackers
  • ¼ cup brown sugar, firmly packed
  • ½ cup butter, melted
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon cinnamon
  • ½ cup butter, room temperature
  • 1 cup brown sugar, firmly packed
  • ½ cup white sugar
  • ⅓ cup oil
  • 3 large eggs
  • ⅓ cup buttermilk
  • 1 teaspoon vanilla
  • 1½ cups coarsely grated apple (peeled and cored)
  • FILLING:
  • 2 cups chopped apples (peeled and cored)
  • ½ cup sugar
  • 2 teaspoons cinnamon
  • ⅛ teaspoon nutmeg
  • ¼ teaspoon salt
  • 2 tablespoons cornstarch
  • 1 tablespoon fresh lemon juice
  • 3 tablespoons water
  • STREUSEL:
  • ¼ cup white sugar
  • 3 tablespoons flour
  • ½ teaspoon cinnamon (more for a darker color)
  • 2 tablespoons butter, melted
  • ICING:
  • ½ cup butter, softened (if using unsalted butter, add ⅛ teaspoon salt)
  • 8 ounces full-fat cream cheese, softened
  • 1 teaspoon vanilla
  • ½ teaspoon cinnamon (more to taste)
  • 1 pound powdered sugar (about 4½ cups)
Instructions
  1. CAKE: Heat oven to 350 F. Lightly spray two 8-inch (2 inch deep) round pans with baking spray (or grease and flour them). Place a round of parchment in the bottom of each pan.
  2. Combine the graham cracker crumbs, ¼ cup brown sugar, and ½ cup melted butter. Divide between the two pans and press evenly, using a straight-edged measuring cup to pack the mixture very firmly. Set aside.
  3. Sift together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
  4. In a large bowl, beat the butter, brown sugar, and white sugar for 1 minute. Scrape sides of bowl. Continue to beat as you drizzle in the oil. Beat for 3 minutes, scraping occasionally.
  5. Add eggs, one at a time, beating well between additions.
  6. Stirring by hand (or on low speed) add half the flour mixture and mix just until combined.
  7. Add half of the buttermilk and 1 teaspoon vanilla. Mix just until combined.
  8. Stir in remaining flour, then remaining buttermilk. Do not overmix.
  9. Gently fold in grated apples. Divide batter between the two pans and spread evenly.
  10. Bake for approximately 40 minutes, or until the top of the cake springs back when touched lightly. If in doubt, give it a few more minutes; an underbaked cake will sink in the middle.
  11. Move cakes to cooling racks. Allow to cool for 10 minutes, then turn out to cool completely.
  12. FILLING:In a medium pan over low heat, combine chopped apples, sugar, cinnamon, nutmeg, and salt. Stir often until apples begin to release liquid, then turn heat up to medium low and bring to a low boil. Cook for 5 minutes, stirring occasionally.
  13. Whisk together cornstarch, lemon juice, and water. Add to boiling mixture. Stir and cook until mixture thickens, about 3 minutes. Apples vary in juiciness and you may need to add a little more water or a little more cornstarch slurry to achieve a spreadable filling. Allow filling to cool completely..
  14. STREUSEL: heat oven to 375 F. Combine white sugar, flour, cinnamon, and butter. Crumble onto a small parchment-covered baking sheet and bake for 10-12 minutes, stirring occasionally. Remove from oven when streusel begins to brown. Allow to cool on baking sheet.
  15. ICING:Beat butter and cream cheese together well, scraping bowl often. Add vanilla and cinnamon and beat until combined. Add powdered sugar 1 cup at a time. Beat well after each addition. For easy handling, chill for 30 minutes before using.
  16. ASSEMBLY:Place one cake layer, graham crust side down, on serving plate. Pipe a line of icing around the top, near the edge, creating a dam. Fill with apple filling and top with second layer, crust side down. Ice the sides of the cake, and lightly ice the top, then cover top with streusel, pressing firmly into icing. Pipe around top and bottom if desired.

 

Press graham cracker mixture firmly into pans. Really pack it down!

Spread the cake batter over the graham cracker crust, as evenly as possible.

Hot and fragrant from the oven.

Filling should hold its shape. If it’s too thick, add a little water. If it’s too thin, you may need to make a little more cornstarch mixture. (Some apples are juicier than others.)

Stir the streusel once or twice during bake time. It will feel soft, but trust me – it hardens once it cools! Don’t let it get too dark.

Spread the filling right up to the frosting dam on the first layer. If you have extra, it’s great on vanilla ice cream!

Frost it, decorate it, and fill the top with crumbled streusel. SERVE!

And because I really love this next photo I’m going to leave it right here. I had it at the top of the page but took it down because several people on a cooking website said it looked like taco meat on top. And now all I can see is taco meat, when I know it is just a lot of cinnamon (and perhaps a minute or two too long in the oven). Taco meat. Pffft. Hey! Love me, love my streusel!

If you made it to the bottom of this post, I salute you! And I promise something easy for next time.

Lorinda

“Huckleberry Pie” FUDGE

If you’re willing to part with two cups of precious huckleberries, I have a recipe for you!  I know how hard these little berries are to come by, and I usually use them sparingly, but my youngest son (who shall now be known as my favorite son) just gave me eight pounds of them, and I’m feeling a little reckless.

If you don’t have huckleberries (frozen are fine, by the way) you can substitute wild Maine blueberries, available in the freezer section of most grocery stores.

I added a pie crust bottom, just for fun, and lots of marshmallows. The texture of this candy is more marshmallow-like than that of chocolate fudge. If you prefer a more traditional texture, you can cut the amount of marshmallows in half.

Marshmallows, white chips, and lemon zest.

"Huckleberry Pie" FUDGE
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You'll need a candy thermometer for this recipe.
Ingredients
  • CRUST:
  • 1½ cups all-purpose flour
  • ½ teaspoon salt
  • 1 teaspoon sugar
  • ½ cup cold shortening
  • ¼ cup cold butter
  • 1 tablespoon fresh lemon juice (save the zest for the fudge)
  • 2 tablespoons milk
  • FUDGE
  • 2 cups fresh or frozen huckleberries (wild Maine blueberries are good, too)
  • 1¾ cups sugar
  • 1 small can (5 oz.) evaporated milk
  • ½ cup butter
  • 1½ cups white chocolate morsels
  • 4 cups miniature marshmallows
  • zest from one large lemon
  • ½ cup chopped walnuts (optional) or more to taste
Instructions
  1. Heat oven to 375 F. Line an 8x8-inch baking pan with a piece of parchment, extending over two sides. This will serve as a "handle" to lift your fudge out when it's firm.
  2. In a small bowl, combine flour, salt, and sugar. Cut in the shortening and butter with a pastry blender or your fingers until you have no lumps of butter bigger than a pea.
  3. Add lemon juice and milk. Toss with a fork until combined.
  4. Press firmly into the prepared baking pan and poke holes into the dough with a fork, covering entire pastry evenly. Press all the way to the bottom of the pan. Bake for 25 minutes, or until the crust begins to turn brown around the edges. Move to a cooling rack. While pan is still warm, brush a little butter on the two sides of the pan without parchment, to keep the fudge from sticking.
  5. FUDGE:
  6. In a large saucepan over medium-low heat, combine huckleberries, sugar, evaporated milk, and butter. Stirring constantly, bring to a boil. Continue to cook, stirring occasionally with a heat-proof silicone spatula, until the mixture thickens and reaches a temperature between 235-240 F. (If you are high-altitude, don't forget to adjust for this by subtracting 1 degree for each 500 feet above sea level.)
  7. Remove from heat and stir gently a few times, allowing bubbles to settle down. Add the white chocolate, marshmallows, and lemon zest. Stir until incorporated and pour over baked crust.
  8. Allow fudge to cool, then refrigerate several hours. Slide a thin knife along the two buttered sides, then lift the fudge onto a cutting board and cut into squares.

Lemon juice goes in the crust, lemon zest is saved for the fudge.

Press the dough firmly into the pan. Stab repeatedly with a fork. (Bwa haha)

Combine hot berry mixture with marshmallows, white chips, and lemon zest.

Pour hot mixture over cooked crust.

Cool and chill, then lift fudge onto cutting board and cut into squares.

I have so many uses for these berries (margaritas) that I never seem to have enough. But this year, I think I’m covered (margaritas). I may be pulling out the huckleberry recipes at Christmas! Hot buttered margaritas?

Lorinda

Blueberry Rhubarb Muffins

These scrumptious blueberry rhubarb muffins were served to my friend and me at a charming bed and breakfast recently, and I begged for the recipe—only to find out that the batter was made using a boxed mix. How easy is that? (For the record, I have nothing whatsoever against boxed mixes; I usually just like the challenge of creating my own recipes.)

Our hostess added a few more blueberries, a little chopped rhubarb, and a simple crunchy topping, and I assure you we gobbled those muffins up with enthusiasm.

Vicki Broeckel is the heart and soul behind The Parsonage, a lovely old home surrounded by an oasis of trees in the middle of the rolling hills of the Washington Palouse.

The Parsonage, seen from the Highway.

When you make a reservation at The Parsonage, you get the house to yourself. The whole house. (And it’s big!) Vicki lives down the road, but comes in each morning with a huge hamper of food to make a hearty breakfast for her guests. She is a fabulous artist (some of her paintings adorn the walls of The Parsonage) and her creativity also extends to the colorful food she serves

All big blue eyes and energy, Vicki seems to magically produce a meal in seconds, then whisks the dishes into the dishwasher, chats for a moment, and disappears. We coaxed her to stay and visit as long as possible, because she’s so much fun.

And that food!

Her blueberry rhubarb muffins are in the background of this photo. Oh, so good. She told me how she made them, but I didn’t get exact measurements, so my recipe may be a little different, but it’s close to what we enjoyed at that kitchen table.


Easy Blueberry Rhubarb Muffins
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Makes approximately 15 muffins. Brown sugar in the topping gives the muffins a darker, more rustic look. Half brown sugar, half white gives them a lighter appearance. Your choice!
Ingredients
  • TOPPING:
  • ¼ cup melted butter
  • ½ cup brown sugar (or ¼ brown sugar, ¼ white for a lighter look)
  • ½ cup quick oats
  • ⅓ cup flour
  • 1 teaspoon cinnamon
  • pinch of salt
  • MUFFINS:
  • 1 box Krusteaz Wild Blueberry Muffin Mix
  • 2 eggs
  • ½ cup oil (I used canola)
  • ⅔ cup milk (you can use water if you wish)
  • ¼ cup blueberries or huckleberries (in addition to the canned berries in mix)
  • ¼ cup fresh rhubarb, diced - more to taste
Instructions
  1. Heat oven to 400 F. Add paper liners to muffin pans. Because of the extra berries and rhubarb, this recipe will make about 15 muffins.
  2. TOPPING: Melt butter. Stir in sugar, oats, flour, cinnamon and salt. Set aside.
  3. MUFFINS: In a medium bowl, combine the package of dry mix, eggs, oil, and milk. Stir just until combined.
  4. Open and drain the can of wild blueberries. Add, along with fresh berries and diced rhubarb. Fold in gently.
  5. Fill liners about ⅔ full. Cover batter in each cavity generously with topping and bake approximately 20 minutes.
  6. Cool in the pans for 10 minutes, then move muffins to cooling rack. Serve slightly warm.

I lived in Seattle for fifty years, so I’m a little bit “local loyal” when it comes to ingredients. I don’t get paid to promote products . . . I just trust Darigold and Krusteaz. I used local eggs, huckleberries from our nearby mountains, and fresh rhubarb from The Parsonage. Good ingredients make a difference!

Hint: Don’t be stingy with that topping. Cover the batter with a liberal hand. On this batch I used half brown sugar and half white for a lighter color.

I thought I didn’t like rhubarb, but I was wrong. I only added a little to these muffins, but I think they’d be better with twice as much. The tart/sweet combination is delightful, and now I regret having destroyed our rhubarb plant. Thank goodness for farmers markets!

If you have a chance to visit southeastern Washington, I hope you’ll spend a night or two at The Parsonage. Here I am, fixated on the food, when there are so many other wonderful things to see and do. Visit the Pataha Flour Mill for dinner (donation only), a journey to see the Palouse Falls, or spend a quiet afternoon of bird watching on the front porch swing (I got photos of two owls). All are sure to bring you joy.

Lorinda