Potato-Flour Dinner Rolls

Source:  Family Recipe


Potato Flour Bread Rolls

The idea came from the fact that I have a 10# bag of potato flour sitting in my cellar, and to tell you the truth, the weather is cold and wintry outside, and I wanted to bake!  So, looked up our family recipe for dinner rolls, made a substitution so I could incorporate my potato flour and viola, we've got it!  My family likes to brush on a honey-butter mixture when it's almost baked (take out, paint on, then return for 10 min), this will give it a glazed, shiny look.  I didn't do this because my rolls were made special for my tomato and eggs dish.  These rolls are great anytime of year, but extra special during Thanksgiving, or when you happen to make, tomato & eggs!  They are incredibly light and fluffy, and perfectly delicious.


Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 10 rolls


  • 3/4 cup warm water
  • 1/2 tsp yeast or 20 grams fresh yeast
  • 1/3 cup sugar
  • 1 cup potato flour
  • 4 cups flour
  • 3/4 cup warm milk
  • 2 eggs


  1. Combine all ingredients together, and mix with a dough hook on the mixer, or by hand.  Mix until smooth and soft. 

  2. Put dough on a floured wooden board and cover with a warm cotton towel to rise. 

  3. Dough is ready when it has doubled in size

  4. Cut dough in half, then 1/4, then 1/2 the quarters.  Roll in flour, place well floured ball in a nice oval baking dish. 

  5. put in oven and bake until golden brown.  Take out, cool, serve.

Vegetarian Cabbage Rolls

Source:  Me; cir. 2000’s


Vegetarian Savoy Cabbage Rolls

As you can see in my picture below, the savoy cabbage was delivered in my vegetable box and thus inspired this recipe.  Yes, I've been making cabbage rolls for years, and before me, my mom.  It was always a New Year's day meal, made special with a ground meat, rice and herb filling, topped with the delicious tomato sauce.  I however, will often make my cabbage rolls vegetarian style.  The savoy variety has been around since the German gardener's developed it in the middle 16th century.  It's a winter variety, and said to be the best variety for cooking.  It is strong, sturdy and has a very thick spine.  Thus, it requires some softening methods before hand.  It's a relatively easy dish to prepare, cook and devour. 


Course 2 Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 5


  • 1 medium savoy cabbage full head, about 15+ leafs
  • 1 can diced tomatoes for sauce
  • 1-2 cloves garlic for sauce
  • 2-3 pinches herbs for sauce (rosemary, oregano, sage)
  • 1 cup uncooked rice long grain or basamati
  • olive oil to drizzle
  • 2-3 leafs mint to add to rice stuffing
  • 1 egg to rice stuffing for binding
  • 3 TBS bread crumbs to stuffing


  1. Begin with cooking a cup of rice.  When it's finished, in a large metal bowl, mix the rice, egg, bread crumbs, mint, and any other vegetables you might have on hand that are cooked.  Mix well and set aside.

  2. Prepare a pot of boiling water to flash cook your cabbage leaves.  Put 2-3 leafs in at a time, par-boil for about 1 min.

  3. Turn on oven, and preheat to 200 Celsius. 

  4. Begin to fill each leaf, with approximately 1 heaping spoonful of filling. 

  5. Begin the roll by tucking in the sides, then roll the entire leaf, remembering to keep the sides tucked in. 

  6. place them in the baking dish, seam down.

  7. Make a quick tomato sauce with the can of tomato's, garlic, and fresh herbs. 

  8. Pour the sauce over the rolls, then bake for 25 min. or until sauce is bubbling and the cabbage seems well cooked. 

  9. Take out, and serve  immediately 

Fall’s Best Tea

Source:  Me; cir. 2015

Fresh ginger, cinnamon & verbena tea brewed and ready for chilling (if desired)

This inspiration arrived when I got my first bulb of fresh, fresh ginger.

“Tea” I thought.  Luckily, this thought coincided with my Fall Fest-this could be a nice unique drink to offer, but I thought to serve it chilled.  It could definitely compliment the menu (chili & cornbread).  So I gave it a go.  It was very well received, and since then I haven’t stopped making this carafe of tea.  As of today, it’s an additional tool for my immune boosters to offer this group a good start to winter and flu season. It’s always ready to go in the fridge.  The taste is really just half of it…it’s the benefits that woo me.  Here’s what cinnamon, ginger and verbena have to offer the body as it transitions into winter:

Cinnamon: as posted on this site, cinnamon  is one of nature’s powerhouses.  It’s anti-fungal, anti-bacterial, it’s great in treating the flu, boosting the immune system and is a natural agent against ‘bad cholesterol’, not to mention it’s benefits in fighting and curing diabetes…

Ginger:  long used as a digestive, anti-inflammatory, cold and flu relief, nausea and cardio vascular health, fights against cancer, relieves diarrhea and menstrual cramps…

Verbena:  immune booster, aids in weight loss, treats respiratory conditions, reduces fever, reduces joint pain, used as a good muscle builder, relieves stomach issues, reduces fevers…

These are 3 wonderful powerhouse ingredients to get us ready for the cold winter, and to help stave off the bugs that are trying to enter our systems during this time of year.  Not to mention, the numerous additional benefits these 3 have…but to top it off, it really tastes good.  Pack the finish product in a ‘to-go’ water bottle and sip on it throughout the day.  If you enjoy the tea a bit sweeter, add the first choice, honey,  to really finish this powerhouse off.


To Brew:

Brew the herbs first in a separate container.  Assemble the cinnamon sticks and fresh chopped ginger in the desired carafe , pour enough hot water in to begin the steeping process, while your tea begins it’s own steeping process.  Wait 10 minutes, then pour the steeped verbena tea into the glass carafe to combine the ginger, cinnamon and verbena tea.   Chill in refrigerator for up to 2 hours before serving.  Refill as desired.

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