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Sixty-Minute Rolls

Sixty-Minute Rolls

Ingredients
  

  • 4-5 cup Flour
  • 3 tbsp Sugar about ½ c. if making sweet rolls
  • 1 tsp Salt
  • 4 1/2 tsp Active Dry Yeast or two packages
  • 1 cup Milk
  • 1/2 cup Water
  • 1/4 cup Butter Or Margarine
  • 2 ea Eggs

Instructions
 

  • Place 3 ½ c. flour, sugar, salt and undissolved yeast in bowl. Attach bowl and dough hook. Turn to Speed 2 and mix for 1 minute.
  • Combine milk, water and butter in saucepan. Heat over low heat (or in microwave) until liquids are very warm (120° to 130°); butter does not need to melt.
  • Turn to Speed 2, and gradually add liquid to flour mixture, take about 30 seconds, mix in eggs. Mix 1 minute longer. Continue to add remaining flour ½ cup at a time until dough clings to hook and leaves sides of bowl, about 5 minutes. Knead on speed 2 for 7 to 10 minutes longer or until dough is smooth and elastic. It should be sticky. Let rise in buttered, covered bowl, approx. 15 minutes. Shape as desired. Bake at 350°.

Notes

To make Christmas Tree rolls, make sweet dough. After rising, turn out on floured board and roll to approx. ¼ inch thick. Cut a triangle about the same size as your cookie sheet for the tree base. Spread with sour cream, sugar, and a little cinnamon. Cut doughnut shapes out of the rest of the dough, and arrange on top, fill in around the round shapes with scraps of the dough that is left. (don’t reroll, this makes them tough). Place a maraschino cherry in the center of each round. May be made the night before, covered with plastic wrap and placed in refrigerator. Pull out of fridge and let stand on counter for 15 minutes or so, while heating oven to 350°. Bake 20 to 30 minutes. Frost with powderdered sugar, butter, and a little milk, add ½ tsp. almond flavoring. May sprinkle with colored sugar and chopped nuts.

Herb and Bacon Corn-bread Stuffing

Herb and Bacon Corn-bread Stuffing

we made this recipe for thanksgiving 2012 at Tammy's house.

Ingredients
  

  • 2 loaves corn bread
  • 6 large celery ribs
  • 1 lb Onions about 2 large
  • 1 lb sliced bacon
  • 1/2 cup chopped mixed fresh herbs thyme, sage, rosemary, and/or marjoram (or 2 tbsp mixed dried herbs, crumbled)
  • 1 cup turkey giblet stock or chicken broth
  • 1/4 cup reserved fat from roast turkey or melted butter

Instructions
 

  • preheat oven to 325*F. and butter a 4-quart baking dish.
  • Cut corn bread into 1/2-inch cubes and dry in 2 large shallow baking pans in oven 20 min.
  • Remove corn bread from oven and leave oven at 325*F.
  • Coarsely chop separately celery, onions and bacon.
  • In a large, deep skillet saute bacon over moderately high heat, stirring until browned, about 10 min.
  • Add celery and onions and cook, stirring, until browned, about 5 minutes. Add herbs and salt and pepper to taste and cook, stirring, 1 min.
  • In a large bowl toss together corn and bacon mixture and transfer to baking dish. stuffing may be prepared up to this point 1 day ahead and cooled completely before being chilled, covered.
  • Drizzle stock or broth over stuffing and bake, uncovered, in upper third of oven 30 minutes more, or until top is golden.

Nut Rolls

Nut Rolls

Ingredients
  

  • 1 batch Caramels firm ball (https://thecures.com/recipe/aunt-mabels-caramels/)
  • 1 cup Fondant https://thecures.com/recipe/basic-fondant/
  • 1/4 cup Marshmallow Creme
  • 4-6 cup Nuts Chopped
  • 1 batch Caramels soft ball (https://thecures.com/recipe/aunt-mabels-caramels/)

Instructions
 

  • Make firm ball caramel, add fondant and marshmallow cream, mix well. Pour into greased and floured pan - set in refrigerator til firm.
  • Cut in 3/4" strips. Spread nuts on cookie sheet.
  • Dip center strips in softball caramel and roll in nuts. Lay closely together so they will hold their shape.
  • Wrap in plastic and store. May also be dipped in chocolate after dipping in nuts.

Notes

Patsy Nix 9/12/74 Fruita CO

Pumpkin Cheese Ball

Pumpkin Cheese Ball

Ingredients
  

  • 16 oz Room-Temperature Cream Cheese
  • 1 1/2 cup Shredded Cheddar
  • 3 tbsp Minced Onion
  • 2 tbsp Salsa
  • 2 tsp Ground Cumin
  • 1 tsp Minced Jalapeno
  • 1 ea Bell Pepper stem garnish

Instructions
 

  • With a mixer, blend cream cheese with shredded cheddar, onion, salsa, cumin and minced jalapeno.
  • Scoop onto plastic wrap and use the wrap to form the mixture into a 5-inch pumpkin-shaped ball
  • Chill at least 2 hours.
  • To serve, roll in crushed nacho-flavored tortilla chips and press a bell pepper stem into the top.

Red Lobster Cheddar Bay Biscuits

Red Lobster Cheddar Bay Biscuits

Ingredients
  

  • 2 cup Bisquick Baking Mix
  • 1/2 cup Cold Water
  • 3/4 cup Shredded Sharp Cheddar Cheese
  • 1/4 cup Butter
  • 1 tsp Dried Parsley
  • 1/2 tsp Garlic Powder
  • 1/2 tsp Italian Seasoning

Instructions
 

  • Preheat oven to 450.
  • Combine baking mix, water and grated cheese in a bowl. Roll out on a lightly floured surface, until 1 inch thick.
  • Cut biscuits, and place on an ungreased pan.
  • Melt butter and spices together.
  • Brush the biscuits with the butter and bake for 8 to 10 minutes.

Chocolate Portal Pie

Chocolate Portal Pie

Black Forest Pie, with Oreo crust and cherries

Ingredients
  

  • 1 ea Oreo Cookie Pie Crust
  • 2 squares Bakes Chocolate melted
  • 7 oz Marshmallow Creme
  • 8 oz Cool Whip
  • 16 oz Marachino Cherries (with juice) some chopped about 12 whole for garnish
  • 1 small Package Almond Slivers to taste

Instructions
 

  • Melt 2 squares of bakers chocolate in a bowl big enough to mix all ingredients in. Stir  whole jar of  Marshmallow Creme into the melted chocolate,  adding a splash of cherry juice to make mixing easier. When well mixed add in almond slivers (to taste) and chopped maraschino cherries. Fold in cool whip. Pour mixture into Oreo Cookie crust, top with whole cherries (making it look nice).  Cover with lid from Oreo crust and freeze until ready to serve (couple hours).