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Well since the last time I shared some recipes, I’ve had some major changes…… well one really big one I guess! His name is Cooper, and he arrived august, 9 2012 and might I add he is perfect.
He is also the reason it’s been awhile since I posted some recipes but I’m back now,maybe not entirely awake, but back nonetheless! This post I’m doing Copycat recipes. Everybody has places where they like to eat out and are like ‘if I could only make that at home!’ Well, I’ve got a couple recipes that I hope you will enjoy! How about some Cheddar Bay Biscuits from Red Lobster or my favorite some nice garlicky bread sticks from Olive Garden! They aren’t perfect copies cause it seems like no matter what you do they are never as good as they are at the restaurant, but hey they might get you by until the next time you make to the restaurant!
Copycat Olive Garden Breadsticks
For The Dough:
1 pkg active dry yeast
4 1/4 cups all-purpose flour, plus more for dusting
2 tbsp unsalted butter, softened
2 tbsp sugar
1 tbsp fine salt
For The Topping:
3 tbsp unsalted butter, melted
1/2 tsp kosher salt
1/8 to 1/4 tsp garlic powder
Pinch of dried oregano
Make The Dough:
Place 1/4 cup warm water in the bowl of a mixer; sprinkle in the yeast and set aside until foamy, about 5 minutes. Add the flour, butter, sugar, fine salt and 1 1/4 cups plus 2 tbsp warm water; mix until slightly sticky dough forms, 5 minutes.
Knead the dough by hand on a floured surface until very smooth and soft, 3 minutes. Roll into a 2-foot-long log; cut into 16 1 1/2 inch-long-pieces. Knead each piece slightly and shape into a 7-inch-long breadstick; arrange 2 inches apart on a parchment-lined baking sheet. Cover with a cloth; let rise in a warm spot until almost doubled, about 45 minutes.
Preheat oven to 400
Make the topping:
Brush the breadsticks with 1 1/2 tbsp of the butter and sprinkle with 1/4 tsp kosher salt. Bake until lightly golden, about 15 minutes. Meanwhile, combine the remaining 1/4 tsp salt with the garlic powder and oregano. Brush the warm breadsticks with the remaining 1 1/2 tbsp melted butter and sprinkle with the flavored salt.
Copy Cat Red Lobster Cheddar Bay Biscuits
1 3/4 Cup flour
1 tbsp baking powder
2 tsp baking powder
2 1/2 tsp sugar
1/4 tsp salt
3 tbsp vegetable shortening, at room temperature
4 tbsp cold unsalted butter, cut into 1/2 inch pieces
1 1/4 Cup grated yellow cheddar cheese about
3/4 Cup whole milk
3 tbsp unsalted butter
1 Clove garlic, smashed
1 tsp fresh parsley
Position a rack in the upper third of the oven and preheat to 425 F. Lightly mist a large baking sheet with cooking spray. Pulse the flour, baking powder, sugar and salt in food processor. Add the shortening and pulse until combined. Add the butter; pulse 4 or 5 times, or until butter is in pea size pieces. Add the cheese and pulse 2 or 3 times. Pour in the milk and pulse just until the mixture is moistened and forms a shaggy dough. Turn out onto a clean surface and gently knead until the dough comes together. Do not over work the dough or biscuits will be tough. Drop the dough onto the baking sheet in scant 1/4 cup portions, 2 inches apart, and bake until golden, 15 to 20 minutes. Meanwhile, make the garlic butter: Melt the butter with the garlic in a small sauce pan over medium heat; cook for 1 minute. Remove from the heat and stir in the parsley. Brush the biscuits with the garlic butter and serve warm.