My chrsitmas menu

 I just found out on Monday that we would be hosting dinner here at  my house.  We were planning on being in California.  So this week has been full of decorating my house (we had no Christmas stuff up) cleaning, cooking, planning menus, our remodel/ construction still going on, wrapping presents, last minute shopping and entertaining bored kids.  All week our food has been on my mind.  I am making it easy and most things are pretty simple, this is what I have so far. 
Appetizers
shrimp cocktail
stuffed mushrooms
pesto, sun dried tomato cheese torte
 Salad
Mandarin spinach salad
Bread
rosemary olive oil bread
 Pasta
spinach and cheese raviolis with homemade meat sauce
 Meat
Balsamic pork loin
Veggie
portobello green beans
Dessert
Tuxedo chocolate moose


 I hope you all have a very Merry Christmas and enjoy spending time with your friends and family and enjoying good food.   Thanks for all your support and love. I will be back next week to share some of these recipes and new appetizers for your New Years Party.

chocolate-peanut butter- sandwiches

  At church  I am a leader to the little girls who are 8-11 years old.  twice  a month we all get together and do fun activities....  Could there be anything cuter? I love these girls they are so fun!!!
   A few weeks ago we made treats to leave as surprise on someones door step.  We have over 20 girls so we try and do fun but simple ideas.  These treats were so simple even your smaller kids can help and they were well lets say really really good.   I made sure all the leftovers were taken away so  I would not be tempted.  But then  a cute little girl brought me a whole plate. My son is allergic to peanut butter.  So like any caring, responisble mother would do I ate them all. I didn't want to chance him finding them and get sick.   Any loving mom would do it, it was for my child.  Don't judge!
   These truly are so simple and quick so if you still have room on your goodie plates for friends and neighbors these have to go on them.

  The best part is you do not even have to turn on your oven or go to the store I bet you have all the ingredients in your pantry.

  Ingredients
40 ritz crackers
1/2 cup creamy peanut butter
1 pound semi sweet chocolate chips

				Directions

Spread peanut butter onto one cracker and top with another cracker to make a sandwich. Repeat with all the crackers. Melt chocolate I use a double boiler or in a bowl in the microwave in small increments  if the chocolate seems too thick add 1T of oil . Dip each sandwich into chocolate with a fork, tapping excess back into the bowl. Place onto wax paper to cool. Allow to set. Store between layers of wax paper. These freeze very well.

You could change it up too different kinds of chocolate or put sprinkles on top or drizzle with chocolate.

Christmas Dinner

  For Thanksgiving the food we eat for the most part is all very simular  most everyone has the same dishes just made slightly different.  Christmas is a whole other story.   Do you do roast?  Ham?  Tamales?  Pizza? I have heard it all. 
We have had a last minute change of plans because 3 feet of snow is currently being dumped onto Sierra Nevada's which we drive over to get to California to be with my family on Christmas.  My parents are flying here instead.  It is easier to fly 2 people than it is 5, not to mention all the presents.  Anyways  now Christmas Dinner is falling in my lap on my table.   I have never done a Christmas dinner before I am always an attendant  not the host.  I want it too be great.
 What is your families tradition?  What are you making this year.  I will probably keep it Italian (since my family is)  in that case you are in luck that means I iwll be making my grandmother famous Sugo (meat sauce)  it is the best thing I have EVER had.   So  since I will be making it and  it is the season of giving I think I might share it with you as well. 

Your pasta will never be the same again.  Merry Christmas!!!

peppermint bark popcorn

If you liked my peppermint bark  you will love it on popcorn.  This is a fun treat to fill goody bags for a class party or small neighbor gifts.  A little goes a long way,  It is so addictive and yummy and easy to make.

16-20 C popped popcorn (fresh, or about 2 bags microwave popcorn)
1 lb Almond Bark
1 6oz box candy canes, crushed. (About 1-1 1/2 C total and Bob's are the best!)
2 tea. peppermint extract, or a few drops of peppermint oil

*one bag microwave popcorn has about 10 cups in it, so if you're air-popping, do about 20 cups.

Place popcorn in a very large mixing bowl.

   Unwrap all the candy canes and just like for the bark I place them in a zip lock bag and hit it with my rolling pin or let me kids do it.  it is fun!

  Then in the microwave in one minute increments  melt your chocolate stirring often. It is safer to melt in a bowl over  boiling water make sure not to let the water touch your bowl.  I am sometimes too lazy.

  After chocolate is smooth. Pour in peppermint.   In large bowl pour crushed candy over popcorn then pour melted chocolate over as well and mix carefully.

 Then lay popcorn out on cookie sheet to let dry. Once dry break into seconds and put into bags and enjoy.   

 Note:  In the past I have drizzled dark chocolate over the top too.  It is really pretty I just forgot this year til too late.

   Recipe from Our Best Bites

peppermint bark

   One of my favorite treats around the holidays is peppermint bark. I remember being in William and Sonoma many years ago seeing it there Peppermint bark. I was intrigued and luckily they had taste samplings.  I fell in love.  Can you tell I really like mint and chocolate together.....?    for one pound of it, they were charging almost $30 including tax.  Seeing I am too cheap to shell that kind of money out, I knew I could re create this. And so can you!!!

 

Peppermint Bark

*12 oz chocolate chips  (semi sweet)
*1 pound white chocolate chips ( good quality.. see tips)
1/2 t peppermint extract (if using oil use less just a few drops)
1/2 cup peppermint candy, crushed ( pup it in zip lock bag and  whack with rolling pin or give t o my kids to help.

 Directions
Preheat oven to 250. Line a 9x13 pan with foil, letting it hang over the sides. Spray foil. Pour the chocolate chips in an even layer on the foil. Place in oven for 5 minutes or until almost melted. Remove from oven, smooth with an offset spatula or knife. Place in refrigerator until cold and firm, about 20 minutes.
Melt white chocolate chips in a double boiler or in a metal bowl over simmering water (don’t let bottom of bowl touch water), until chocolate is almost melted. You can use your microwave for this if you’re brave! Remove bowl from water and stir until completely melted, stirring in extract. Let cool a little bit so it doesn’t melt the chocolate layer when you pour it on top. Pour this over chocolate layer, and, working quickly, spread to cover. Sprinkle with crushed candy.
Chill until both layers are firm. Lift foil out of pan and shake off excess candy. Trim edges.  Peel bark from foil and cut each strip as desired. Chill in covered container. Makes about 2 pounds.
Tips  for Perfect Bark:
1. Don't make the layers too thin as this can cause the layers to separate.
2. Take the bottom layer out of the frig a few minutes prior to spreading the top layer. Sometimes if the bottom is too cold, the top will set but may not bond completely with the bottom. 
3. If there's condensation on the bottom when you remove it from the frig, sometimes this prevents the top from sticking to it, as well.
4. *I use white chocolate chips that contain cocoa butter (guittard is a great brand), which are good quality chips. Read the label as the kind of white chocolate you use may affect the bonding.  I also use a good quality semisweet chocolate chips - again, read labels - the label should say they are real chocolate, not "chocolate flavored".  I have used the white and chocolate  flavored "barks"  that are sold in blocks, the taste is so much better with real chocolate and when using multiple layers a good quality is the best.
5. Let the bark sit out a few minutes before you try to cut or break it apart.
   recipe adapted from Ritas Kitchen

brownie covered oreos

Updated: I have also made them again and I followed Missys advise and put more batter under the oreo before baking. They were wonderful we ate them all before I thought I should document they came out I only had one left.

Just to prove to you that not everything I make looks picture perfect here is one of my recent flops.  I attempted making  Brownie Covered Oreo's I saw over on Picky Palate. Jenny is a genius at creating concoctions, This looked wonderful!,  this one however did not work for me.  Totally my faulty not hers,  I could not get my brownie oreos out of the pan successfully. Maybe I had too little batter my Oreo's wouldn't stay together,  I drowned my pan with spray,  so they couldn't stick, but still did. I also did the knife trick.  I was as reading her comments and I guess many people had the same problem and it all has to do with the size of your muffin tin.  it is regular size, but  guess they all vary slightly.. Not mini tins*

  So here I hope you feel better we all have kitchen mishaps and not everything turned out perfect.  Just keep cooking!

ps they still tasted good. I was going to throw out the not so pretty ones and Rina my exchange student said her friends would eat them.She took them with her today and at lunch she opened the container and everyone swarmed her and gobbled up  20 of them before she even got one herself.  They fully approved and thought they were perfect!
  If you would like to try them I am sure you could have better luck than I did and like I said they tasted great! here is the recipe

Brownie Covered Oreos

1 Brownie mix (or use your own brownie recipe)
1 package Oreos, I used the mint ones (jenny used the red holiday)
White chocolate, melted for drizzle, or Wilton White frosting pen works great
White nonpariels Sprinkles
1.  Preheat oven to 350 degrees F.  Prepare brownie batter according to package directions.  Leave in mixing bowl.  Dip Oreos in brownie batter then place in bottom of cupcake tins that have been generously sprayed with cooking spray.  Bake for 12-15 minutes, until brownies are cooked through (doesn’t take long).  As soon as you remove, take a plastic knife and run along edges, (this is VERY important so you get the cookie out with brownies not stuck to pan
2.  Let cool for 5 minutes, remove drizzle with melted white chocolate or the Wilton White icing pen, sprinkle with nonpariels and EAT!  Enjoy
Makes entire package of Oreos
* TIP*   a cute friend of mine  Missy made  these last night for my cookie exchange party.  She figured out the problem was I did not have enough batter under the oreo.  she put a small spoon of batter down then dipped oreos and they came out like a dream.  Thanks Missy.  Yours were pretty and yummy!

Mint Chocolate Chip Cake Mix Cookies

   So I am totally suffering from  sugar induced zombie mode.  That is where I should be in a coma from all the sugar, but I just can't possibly be because I have way to much to do.  So instead I am feeling nauseous, tired and grouchy.  In fact my little 3 year old told me today, "Mommy if you keep getting so mad at me when I am naughty Santa won't bring you any presents this year!!!!"....  he is right... too bad he can't keep his own advice. My answer was well if you were not naughty I wouldn't get so mad.  Moral of the story I am grouchy because all I have done is baked and ate cookies for 2 weeks straight. I have probably made 20 dozen cookies,  but tomorrow I am on my last 5 dozen and then no more... at least for a week.
  That is a lot of cookies... so what have I been baking?  Here is one of my new favorites.  It is from Real Mom Kitchen  she is a pioneer of cooking blogs. I love hers.  I saw this recipe last week on the cookie exchange that I was part of on The girl who ate everything.  This recipe was posted on the day that I remembered I signed up to bring 3 dozen cookies to my church's live nativity that night (which was amazing)  I think they should do it every night until Christmas.  Anyways these cookies looked simple and delicious. A great combination.
   It is based in one of those box cake mix cookie recipes.  I used the Nestles mint and dark chocolate chip mix.   I LOVED them.  I whipped up these cookies so fast, then made another batch and froze them for part of my neighbor gifts.
 You could use Andes mints or those Hershey candy cane kisses cut up.  those are great, or anything you like as long as it is mint.  Mint and dark chocolate go hand in hand so nicely!

Mint Chocolate Chip Cake Mix Cookies

• 1 box Betty Crocker Dark Chocolate cake mix
• 2 Tbsp brown sugar
• 2 eggs
• 1/3 cup oil
• 2 Tbsp water
• 1 (10 oz) bag Nestle Dark Chocolate and Mint Morsels

1. In a bowl of a stand mixer, mix the cake mix, eggs, oil, and water together until a soft dough forms.
2. Fold in the dark chocolate and mint morsels.
3. Drop by the spoonful onto an ungreased cookie sheet and bake at 350 degrees for 8-10 minutes until set in the middle. Make around 2 dozen cookies.

Double Delight Peanut Butter Cookies

Are you still searching for the perfect cookie to fill your plates at your next cookie exchange or neighbor gifts?  These would surly fit the bill.  These are worth 1 million dollars... Well kind of these cookies won  The Pillsbury cook off
2008 Grand Prize Winner:
Carolyn Gurtz, Gaithersburg, MD

Winning Recipe:
Double-Delight Peanut Butter Cookies (see recipe below)

Prize:
$1,000,000
 

 Pretty cool huh. I wouldn't mind that, there was some stiff competition though.  Making these won't make you  1 million dollars richer,but it is fun and they taste oh so good.

It's a twist on the classic peanut butter cookie! Crunchy outside, creamy inside, with just a hint of cinnamon. A real winner!

Double Delight Peanut Butter Cookies

INGREDIENTS:

1/4 cup Fisher® Dry Roasted Peanuts, finely chopped

1/4 cup granulated sugar

1/2 teaspoon ground cinnamon

1/2 cup JIF® Creamy Peanut Butter

1/2 cup powdered sugar

1 roll (16.5 oz) Pillsbury® refrigerated peanut butter cookies, well chilled

DIRECTIONS:

• Heat oven to 375°F. In small bowl, mix chopped peanuts, granulated sugar and cinnamon; set aside.
• In another small bowl, stir peanut butter and powdered sugar until completely blended. Shape mixture into 24 (1-inch) balls.
• Cut roll of cookie dough into 12 slices. Cut each slice in half crosswise to make 24 pieces; flatten slightly. Shape 1 cookie dough piece around 1 peanut butter ball, covering completely. Repeat with remaining dough and balls.
• Roll each covered ball in peanut mixture; gently pat mixture completely onto balls. On ungreased large cookie sheets, place balls 2 inches apart. Spray bottom of drinking glass with CRISCO® Original No-Stick Cooking Spray; press into remaining peanut mixture. Flatten each ball to 1/2-inch thickness with bottom of glass. Sprinkle any remaining peanut mixture evenly on tops of cookies; gently press into dough.
• Bake 7 to 12 minutes or until edges are golden brown. Cool 1 minute; remove from cookie sheets to cooling rack. Store tightly covered.

peanut butter blossoms take 2

Last week I posted these peanut butter blossoms.  A reader of mine and a friend who happens to be a cookie queen.  She makes the best cookies (she actually sells them too)  she gave me this recipe. I thought it was fun and different and so quick and easy. 
 Last night I was taking dinner to a  friend who just had a baby, and with 20 minutes left before I needed to deliver I realized I had no dessert to bring.  I know, I know I have been baking all week, my freezer should be bursting with cookies, but I have to admit i have no idea where they all went, but besides a few crumbs there are gone....  my bursting buttons could point to the problem, but lets ignore that fact... I needed cookies NOW!
   So I whipped these up from start to finished on plates going to her house it was 15 minutes.  That is my kind of Cookie.  and so good too.

this is the same picture as the ones I made before, but they look he same and this time they were out the door too fast to take a picture!

Hershey Kiss Cookies
 Carrie Paternoster
1 Can Sweetened Condensed Milk
¾ cup Peanut Butter
2 cups Bisquick Baking Mix
1 tsp vanilla
1 bag Hershey Kisses
Cream the condensed milk and peanut butter. Then add the Bisquick and vanilla. Mix until combined. Form dough into small balls, about the size of a large olive. Roll dough in a bowl of granulated sugar to coat the whole ball. Then place on baking sheet. Bake at 375 degrees for 6 minutes. Then pull out of oven and press a Hershey Kiss in the top of each cookie. Return to oven for 1 more minute and no longer! Cool on pan for about 5 minutes then transfer to a cooling rack . Will take a couple hours for kisses to totally cool off and set up again.
*Tip: Unwrap all of your Hershey Kisses before you put any cookies in the oven. You have to have them all unwrapped and ready to quickly press into the cookies after the 6 minutes
  Thanks Carrie they were a great success.

Peppermint Chocolate Crinkles

On Thanksgiving my parents were home in Sacramento, California and I was here is Meridian Idaho...sad.  I always am sad not to be with my family for a holiday.  There is always such great food there and I feel like I am missing out ( I am also eating good food here too, but still).  Everyone passes around the phone and tells me about there dishes. One dish that stood out besides the turkey and stuffing was a cookie recipe a  great family friend Barbara brought for  dessert: Chocolate Crinkles.  So many people all told me about them. I surprisingly had never these cookies either. I was excited to make them.
   One of my rules is always make the dish the first time by the recipe then you can change things the second time I make it.   I made them regular... they were fantastic then I made a batch adding peppermint extract  to make them a little more festive. I love them both ways.  This would be a great cookie to bring to a cookie exchange this season.

Printer friendly recipe
    Ingredients

1 Half Stick of Butter (1/4 cup)

4 (1-ounce) squares unsweetened baking chocolate

2 t. peppermint extract

2 cups all-purpose flour

2 cups sugar

4  Eggs

2 teaspoons baking powder

1/2 teaspoon salt

Powdered sugar

Directions

Melt butter and chocolate in 1-quart saucepan over low heat, stirring occasionally, until smooth (8 to 10 minutes). Cool completely (30 minutes).

Combine melted chocolate mixture,stir in peppermint extract, 1 cup flour, sugar, eggs, baking powder and salt in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in remaining flour . Cover; refrigerate (2 hours).

Heat oven to 300°F. Shape dough into 1 1/2-inch balls. Roll in powdered sugar very generously. Place 2 inches apart onto greased cookie sheets. Bake for 13 to 16 minutes or until set. 

 

Leave on cookie sheet for two minutes then transfer to cooling rack.

 

Chilling the dough makes it much easier to mold into balls it can be really sticky if not very cold and hard.

   Also for better cracking put the cookies on the second from the top rack in the oven.

 recipe adapted from Land O'Lakes

Peppermint- Chocolate Sandwich Cookies

Today I am being a guest blogger over at The Girl Who Ate Everything. Christy has a great blog, right now she is hosting the 12 days of Christmas cookies.  I am grateful to be a part of it. Click on over there and get some great holiday baking ideas and leave us both some cOmMeNt LoVe!!


    I have to admit I have a thing for peppermint.  I look forward to this time of the year for an excuse to have it in everything: my ice cream, cookies,  peppermint bark, popcorn, hot chocolate, anything I can think of.  When I saw these cookies it was like the angels in my head started singing (am I the only one who hears this?)  The buttery taste of sugar cookies, chocolate peppermint ganache and crushed candy canes... yum.  The best part is eating two cookies at once.  Believe me you do not feel as guilty eating a cookie sandwich, it's not the same as eating two cookies separately:)

   I saw Giada De Laurentiis make this recipe and she used pre made Pillsbury sugar cookie dough.  I was shocked, but thought I would give it a try.  You add a 1/4 cup flour, knead it in, roll it out and cut the cookies.  So it is semi-homemade.  I was a little put off by the store bought dough, but I was pleasantly surprised. I cooked some cookies regular and some with the kneaded in flour and it really did make a difference.  If you use the pre made dough do not beat yourself up.  There are so many things pulling us in different directions during the Holidays it is okay to have a little help.  But if you have time and want to make them extra special make them all from scratch. I love this recipe from our best bites for sugar cookies. 

Printer friendly recipe
Peppermint- chocolate sandwich cookies
Ingredients

    * 1 (16.5 ounce) tube refrigerated sugar cookie dough
    * 1/4 cup all-purpose flour plus extra for dusting
    * 2 cups semisweet chocolate chips, divided
    * 1/4 cup heavy cream
    * 1 teaspoon pure peppermint extract
    * 1 teaspoon vegetable oil
    * Decorating suggestion: crushed candy canes or peppermint candies; white, red and green sprinkles;            * Special equipment: a 2 1/2-inch round cookie cutter, and a 1/2-ounce cookie scoop

Directions

Position an oven rack in the lower third of the oven. Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.

In a medium bowl, knead together the cookie dough and 1/4 cup flour until smooth. Lightly flour a work surface. Roll out the dough to 1/4-inch thick. Using a 2 1/2-inch cookie cutter, cut out circles from the dough. Knead together any scraps of dough and roll out again. Continue to cut out pastry circles until there are 24 pieces in total. Place the dough circles on the prepared baking sheets. Bake until the cookies are slightly golden around the edges, about 10 minutes. Cool for 10 minutes and transfer to a wire rack to cool completely. Reserve 1 parchment paper-lined baking sheet.

Combine 1 cup of chocolate chips and the cream in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Whisk in the peppermint extract and refrigerate the mixture for 1 hour. Using a 1/2-ounce cookie scoop or a tablespoon measure, place the chocolate mixture in the center of the flat side of 12 of the cookies. Place the remaining cookies on top and gently squeeze to distribute the filling evenly. Place on a baking sheet and freeze until the filling has set, about 25 minutes.

Combine the remaining chocolate chips and the vegetable oil in a small bowl. Place the bowl over a pan of simmering water and stir until the chocolate has melted and the mixture is smooth. Dip the top of each cookie in the melted chocolate and return to the baking sheet. Sprinkle the tops with crushed candy canes or peppermint candies. Refrigerate until firm, about 1 hour. Store in an airtight plastic container.

Lion House Rolls

 I was thumbing through my Mother in laws Lion House cook book  last week when I saw their World Famous Rolls.  Anyone who has ever heard of Lion House ( a restaurant and banquet hall in SLC)  Knows

these rolls.  I was so excited to see them and knew I had to make them for Thanksgiving.  I am usually not a  bread maker, but anything is possible, right? 
  I know I am too late for Thanksgiving, but I wanted to make the rolls before I posted them and I didn't have time until Thanksgiving.  I saw the recipe floating around on other food blogs so hopefully you saw them too in  time or you can make them for Christmas or your next Sunday dinner.  They are everything they are cracked up to be and fun to make. I even let my 3 year old help.

   Do not let the yeast intimidate you. I once was afraid of yeast too I mainly made quick breads or no breads because I was afraid  I would mess up.  But is easy peasy.  There is something so rewarding  and you feel very domestic when you make bread. Try it!

Printer friendly recipe

Lion House Dinner Rolls

2 cups warm water (110 to 115 degrees)
2/3 cup nonfat dry milk (instant or non-instant)
2 tablespoons dry yeast
1/4 cup sugar
2 teaspoons salt
1/3 cup butter, shortening, or margarine (I use canola oil)
1 egg
5 to 6 cups all-purpose flour, or bread flour

 Directions

In large bowl or electric mixer, combine water and yeast; let sit 5 minutes. Add dry milk yeast, then sugar, salt, butter, egg, and 2 cups flour. Mix on low speed until ingredients are wet, then for 2 minutes at medium speed. Add 2 cups flour; mix on low speed until ingredients are wet, then for 2 minutes at medium speed. (Dough will be getting stiff and remaining flour may need to be mixed in by hand). Add about ½ cup flour and mix again, by hand or mixer. Dough should be soft, not overly sticky, and not stiff (It is not necessary to use the entire amount of flour).
Scrape dough off sides of bowl and pour about one tablespoon of vegetable oil all around sides of bowl. Turn dough over in bowl so it is covered with oil. (This helps prevent dough from drying out). Cover with plastic and allow to rise in warm place until double in size, about 45 minutes.
Scrape dough out onto floured board. Divide dough into two. Turn dough over so it is floured on both sides; gently flatten to about 1 inch thick. With rolling pin, roll out to a rectangle about 12 inches long, 8 inches wide, and ¼ inch thick. Brush with melted butter. With pizza cutter or very sharp knife, cut dough in half to make two strips about 4 inches wide. Make cuts through strips of dough every 2 inches, making about 12 pieces of dough. (this part sounds confusing, I found a video to help explain it watch it here.  

Starting with short end, roll up one piece of dough, with butter on the inside. Place roll on parchment-lined pan with other short end down on the paper (I just use a greased pan). Repeat with remaining pieces of dough. Be sure all rolls face the same direction on baking pan. Cover lightly with plastic wrap and allow to rise until double in size, about 1 to 1 ½ hours. Bake at 350 degrees for 20 minutes, or until light to medium golden brown. Brush tops of rolls with melted butter. Makes 2 dozen rolls.

Helpful Tips for Making Rolls

Always add flour gradually and keep dough as soft as you can handle. A soft dough will produce a lighter roll.
It is not necessary to use the entire amount of flour called for in the recipe—add only enough flour to make dough manageable.
To shorten dough’s rising time, use one of these methods:
1) When dough is thoroughly mixed, oil bowl and cover dough with plastic wrap. Fill sink or larger bowl with about 2 inches of hot water or enough water to come about half or three-fourths the way up outside the dough bowl. Place bowl of dough in bowl of water and allow to rise until double in size.
2) Just before mixing dough, turn oven on lowest possible temperature. Place a pan of hot water on bottom oven rack. When dough is thoroughly mixed, place in oiled bowl. Cover dough with plastic wrap; place in oven. Turn oven off, shut oven door, and allow dough to rise until double in size, about 50 to 60 minutes. Shape or cut into desired rolls. Place rolls on greased or parchment-lined pans and allow to rise until double in size. Bake according to recipe.
Brush top of rolls with butter when first taken from oven.