Multi-grain Date rolls

Add, in order, to the bread machine bowl:

1 1/2 tsp active dry yeast
1 cup 9 grain mix for bread
1 1/2 cups white bread flour
1 1/2 cups whole wheat flour
2 TBSP white sugar
2 TBSP butter (margarine will do if you must!)
2 TBSP dry milk powder
(or eliminate milk powder and substitute milk for water)
1 1/2 tsp salt
1 1/2 cups lukewarm water

load it all in the bread machine bowl, in sequence, set the machine for dark bread (the heavy dough takes slightly longer to cook) and press "go!" I usually hold back a bit of the water until every thing else has mixed, adding a little bit of the remainder at a time until the dough is firm but soft.

While the bread machine is producing dough for you, measure and set aside:
1 1/2 cups dried dates, chopped coarsley

Most bread machines will mix the ingredients, let the bread raise for a while, then mix some more, and let it raise again. Four minutes before the end of the last real mixing time, add the dates. Let the bread finish mixing and let it raise a little.

Remove the bread from the machine before it's finished raising. Cut it into small pieces and shape as desired. There's room for a great deal of creativity here. I use some very small loaf pans, and some tiny pie pans from small chicken pot pies, shaping and sizing the bread for those. I also cover a cookie sheet in parchment paper and shape some basic roll shapes - suitable for sandwich buns later - for cooking there. I made some long strips of dough and braided it together for a fun long & narrow bun.

Place the rolls in a warm place to raise again; it will probably need to be noticeably warmer than room temperature.

Pre-heat the oven to 350 degrees. Bake at 350 for 20 or 25 minutes until the inside is completely cooked. Cool on a cooling rack.

These are good hot (either fresh from the oven, or fresh from the toaster) and buttered. My sweetheart likes raspberry jam on them. They're modestly sweet, and the grains make for an wonderfully fun texture. I like to serve them alongside barbecue (we barbecue meat, veggies and fruit all together).

TexMex meets the West Coast in Meatrolls

In a large frypan, sauté until brown:
5-10 cloves of garlic, peeled and sliced thin,
1 pound of chicken thighs, de-boned, cut into small pieces,
1 pound stew beef, cut into <½ inch pieces season with pepper (no salt),

When the meat is nearly done, add:
1 tsp chicken bouillon base.
½ tsp hickory smoke flavoring
½ cup catsup
1 tsp dark chili powder
1 tsp Italian seasoning

Assembly:

Make the dough:
3 cups Bisquik
½ cup water
1 tsp chili powder
¾ tsp dried oregano

Roll out on a very well-floured board (or onto cheesecloth or parchment paper; this stuff is sticky!) into a sheet 15” x 20”. Mark a line 3” or so from the far end: don’t add any fillings to the last 3” of the bread: that will be used to close the roll and hold it closed.

Cover the dough (except a 1” border and the last 3” noted above) with the meat mixture.

Cover with:
1 cup of shredded or grated parmesan cheese. (Do not use the powdered stuff in a can from Kraft. Eww.)
Seasoning to taste: Essence is nice.

½ cup frozen veggies (your choice) thawed to room temperature.

Roll the loaded dough up from the full side towards the empty 3” end. Seal the ends as you’re rolling so that the stuffing doesn’t roll out. You should have a roll about 4” in diameter and about 16” long. Cover with shredded cheese: cheddar, Parmesan or both.

Bake at 350 until the top is dark (expect 20 minutes: I cook it until a thermometer in the center has hit 135 - 140 degrees). Do NOT be surprised if the bisquik dough hasn’t held together on top.

Remove from oven and let it cool completely. Then slice into single servings (I cut it into about six 2” slices). Put each slice in a freezer bag or heavy duty sandwich bag, and freeze until needed. Microwave on a small plate and serve, or eat it while you’re running off to do something exciting.