Guest Author - Launa Stout
Is it Bibble Bread or Bubble Bread?
It is really supposed to be Bubble Bread, but one of the grandkids couldn’t quite say bubble – it came out sounding like “bibble” so ever since we have called it Garlic Bibble- everyone know what we are talking about. It is super easy and it is sort of like monkey bread so that should give an idea of how it looks.
Double this recipe to make two loafs.
1-pound loaf of frozen bread dough
¼ c melted butter
1 T. dried parsley
1 tsp garlic powder
½ tsp garlic salt
1. Thaw the bread dough following the directions on the package.
2. Cut it into 1-inch pieces.
3. Use a small microwave safe bowl to melt the butter
4. Add the spices and garlic
5. Stir to mix them
6. Grease a 9” x5” loaf pan
7. Dip the little dough pieces in the melted butter mixture and layer them in the loaf pan
8. If you want you can sprinkle some sesame seeds on top if you want
9. Cover with some wax paper and let the loaf rise until it is double size (if your kitchen is warm this take about 1 hour)
10. Preheat the oven to 350 degrees
11. Bake at 350 degrees for about 30 minutes.
This makes one loaf which is really only enough for 4-5 servings. I recommend doubling the recipe so you have plenty if you are feeding a hungry group of boys.
Minnesota Wild Rice Ham Soup
When it is cold, my kids say that to come in from the weather to a dish of hot soup and fresh bread is the best possible meal ever. (especially if there is lots of bread)
This recipe is quick to make and you can serve it the same day or save and reheat the next day.
I like to buy the wild rice in the bulk grain section of the grocery store and keep it on hand for lots of different recipes all winter.
6 T butter- you can use margarine if you have no butter, but we like the buttery flavor the best
½ c chopped onion
1 c sliced fresh mushrooms
½ c all-purpose flour
3 c chicken broth
½ c wild rice, cooked
3 c cooked ham, diced
½ c carrots, peeled and grated
½ c sliced almonds
1 c half-and-half
1. Melt the butter in a large saucepan over medium heat
2. Add the chopped onions and sliced mushrooms and cook them just until they are tender
3. Stir in the flour a little at a time- keep stirring
4. Gradually add the broth and keep stirring
5. Continue to stir as it cooks and until the broth begins to boil
6. Now you can stir in the ham and the rice and the carrots and almonds
7. Turn the heat down and simmer for about 5 minutes
8. Add the half-an-half; heat it all, but do not bring it to a boil
This makes about10 servings – be sure to have some fresh biscuits or bread to go along with the soup.
*I have also made this soup with leftover rotisserie chicken and also once after Thanksgiving with some of the leftover turkey.
If you don’t have fresh mushrooms, it is okay to use canned but we all think it is tastier with the fresh mushrooms.
Enjoy your family!