Bologna Boats in my Lodges
Baked in my lodges at 425 about 20-30 minutes. Til fluffed up and brown.
Peach Cobbler
1/2CUP unsalted butter/margarine
1CUP all-purpose flour
1CUPS sugar
1TBSP baking powder
Pinch of salt
1CUP milk
4 cups drained canned peaches
Ground cinnamon or nutmeg (optional)
Combine flour, 1 cup sugar, baking powder, and salt, add milk, stirring just until dry ingredients are moistened. Pour batter over butter, do not stir.
Place peaches around the batter. Sprinkle with cinnamon, if desired.
Bake at 375° for 40 to 45 minutes or until golden brown.
Lemon Rolls
2 1/4TSP active dry yeast
1CUP buttermilk/or milk , warmed
1/4CUP granulated sugar
1/2CUP unsalted butter, softened
1TBSP finely grated lemon zest
1TSP kosher salt
1/2TSP cardamom
3 large eggs, lightly beaten
4 to 4 1/2CUPS 512 to 576 grams all-purpose flour, plus more for the work surface
Filling:
1CUP granulated sugar
1TBSP finely grated lemon zest
1/4TSP cardamom
Pinch kosher salt
6 tablespoons unsalted butter, softened
Make the dough:
Combine the yeast, buttermilk/milk and 1TBSP sugar, let sit until foamy.
Add the butter, remaining 3TBSP sugar, lemon zest, salt and cardamom to the bowl, mix to combine. Add the eggs and buttermilk/milk mixture, stir until combined.
Slowly add 4CUPS of the flour and stir until all of the flour is moistened. Start kneading til nice and smooth.
Transfer the dough to a lightly oiled bowl. Turn the dough to coat it with oil, then cover the bowl with plastic wrap. Let the dough rise in a warm spot until doubled in size.
Make the filling:
Combine the sugar, lemon zest, cardamom and a pinch of salt. Use your fingers to rub the lemon zest into the sugar.
Assemble the rolls: Line a 9-by-13-inch baking pan with parchment paper or silicone sheets. Gently deflate the dough with a punch. Turn the dough out onto a floured surface and roll it into a rectangle about 12-by-16-inches and 1/4-inch thick. Spread the soft butter over the dough, and sprinkle the sugar mixture evenly over the top. Roll the dough into a tight log and use a sharp knife to cut the log into 12 even pieces.
Place the rolls into the prepared pan, cover, and let rise again until doubled in size, about 1 hour. You can also refrigerate the rolls before the second rise for up to 24 hours, if you’d like to bake them later. Let the rolls rise at room temperature until doubled in size before baking.
Finish the rolls:
Heat oven to 350 degrees and bake for 30 to 35 minutes or until the rolls are golden and cooked through. While the rolls are baking, make the icing.
Let the rolls cool for about 5 minutes, then spread the icing over the top. Enjoy warm.
Icing
6 ounces cream cheese, softened
1CUP powdered sugar
1 to 2TBSP lemon juice, plus more as needed
Mix together. Top rolls. And I sprinkle coconut on top of that. Great with coffee and tea.
