Cool Rise One Bowl Dinner Rolls

I like that I can make these up a day ahead.  Recipe is from Katie Hale Barnes posted in the Blue River's Best Cookin' book.

Can make 24 hours ahead of time.

2 3/4 to 3 1/4 cup unsifted flour

1/4 c. sugar

1/2 tsp. salt

1 pkg. active dry yeast

5 T. softened margarine

2/3 c. very hot tap water

Melted margarine

In a large bowl thoroughly mix 3/4 cup flour, sugar, salt and undissolved active dry yeast.  Add softened margarine.  Gradually add very hot tap water to dry ingredients and beat 2 minutes at medium speed with electric mixer, scraping bowl occasionally.  Stir in enough flour to make a soft dough.  Turn out onto a lightly floured board.  Knead until smooth and elastic, about 8 to 10 minutes.  Cover with plastic wrap, then a towel.  Let rest 20 minutes.  Punch dough down.  Turn out onto a lightly floured board.  Proceed with forming desired shapes.  Cover loosely with plastic.  Refrigerate 2 to 24 hours.  When ready to bake, remove from refrigerator.  Uncover dough carefully.  Let stand, uncovered, 10 minutes at room temperature.  Puncture any gas bubbles with a greased toothpick.  Carefully brush rolls with butter.  Bake in hot oven at 400 degrees about 10 to 15 minutes

Grandma's Rolls (not mine)

Made these for my wards Enrichment night dinner Nov. 08.  All but about 7 disappeared.    

This is from a cookbook (Blue River's Best Cookin') I got as a wedding gift.  Almost 16yrs ago. :)  Recipe was submitted by Margie Joy.  I make these when I have alot of time.  For a quick batch of rolls I use Cool Rise One Bowl Dinner Rolls.

4c. milk

1c. sugar

4c. flour

1/2 tsp. baking soda

5c. flour

1/2 c. butter

1pkg yeast

1 T. salt

1tsp. baking powder

Place in a heavy kettle and bring just to boil: milk, butter, and sugar.  Cool to lukewarm, then add 4 cups flour and yeast; mix, cover and set aside for 1 hour.  Stir down and add salt, soda, baking powder and remaining flour.  Mix well, cover and let rise.  Make into loaves or rolls and place in greased pans; let rise to almost double.  Bake in 375 degree oven for 30 minutes.  Grease tops with butter after removing from oven.  

You want to set these side by side in pan to rise.  I use a cookie sheet or jelly roll pan.  To get the rounded tops; say like at Texas Road House push dough through rounded thumb and forefinger and twist off.  Clear as mud?   I'll post photo later.  :)  

This dough also makes great cinnamon rolls.  To do this: Roll dough out to approximately 1/2 inch thick.  Top with lots of melted butter, about as much as you can get to stay on the dough.  Add a bunch of brown sugar, to suit your own desire for rich/sweetness; sprinkle with lots of cinnamon and some nutmeg; add raisins and/or chopped nuts, ( I like pecans), all to your own preferences.  Roll in to a fairly tight roll, jellyroll-style.  Grease bottom and sides of large baking dishes.  Slice with a serrated knife or with string into 1 inch thick slices and place together in prepared pans.  Let rise to almost double.  Bake at 375 degrees for 25-30 minutes.  Remove and while still hot frost.

Crock Pot Roast

I got this ages ago off of FlyLady.  This is a neat site that I should really do more with.  :)  I am sure my house would be cleaner.  This is my favorite beef roast.  Always Great!!   I also use about a 4 lb roast.  :)

Serves 4

2lb beef pot roast - whole

4 cloves garlic

salt

Black pepper

GRAVY

Juices from roast

1 tbsp. cornstarch

4 tbsp. milk OR water

salt

black pepper

Wash pot roast and lay in crock pot, fat side down.  Slice garlic into thin slices and lay over the top, sprinkle lightly with salt and pepper.  Set dial on low and let cook, covered, for about 5 hours.  Some times, relative to shape of the roast, it will be done in 4 hours.

GRAVY:  Dissolve cornstarch in milk or water and put into stovetop pan with crockpot juices.  Cook over medium heat until thickened.

Serve with mashed potatoes and gravy made from the juices in the pot, some veggies and you've got dinner.

Stove Top Mac-n-Cheese

Got this recipe fro Alton Brown.  I tweaked it a bit though.  :)  I believe I leave out or half the salt.  This will feed my whole clan.  :)

3c. dry elbow macaroni

6 Tbsp. butter

2 eggs

8 oz. evaporated milk

1/2 tsp. Cholula hot sauce

1 tsp. salt

3/4 tsp dry mustard

12 oz sharp cheddar, shredded

In a large pot of boiling, salted water cook the pasta to al dente and drain.  Return to the pot, melt in the butter.   Toss to coat.

Whisk together the eggs, milk, hot sauce, salt, pepper, and mustard.  Stir into the pasta and add the cheese.  Over low heat continue to stir for 3 minutes or until creamy.  

Great Pizza Crust

This makes pizzas at home just as fast as delivery and the kids always enjoy adding the toppings.  My mom got this recipe from a friend.

1 pkg. yeast or 1 tbsp. yeast

1/4 c. warm water

1 tsp. sugar

1c. warm water 

2 1/2 to 3c. flour

1/2 tsp. salt

Mix first 3 ingredients, then set aside.  Mix together last 3 ingredients, then add yeast mixture. Dough should be a little sticky.  Let it rise for 20 minutes.

Grease a pan well.  Place dough on the pan and sprinkle with flour; pat out.  Bake at 425 for 10 minutes.  Remove add sauce and toppings.  Bake till done, bottom should be golden brown. Another 10 to 15 minutes.  Makes 1 cookie sheet pizza.  

Cranberry Pork Roast

Love this!  Nice, quick, and very yummy Sunday dinner!  Great with salad, rolls and potatoes.  I found this recipe in Fix-It and Forget-It Feasting with your Slow Cooker submitted by Phyllis attig, Mrs. J.E. Barthold, Kelly Bailey, and Joyce Kaut

2 1/2 - 3lb. boneless pork loin roast

16oz. can jellied cranberry sauce

1/2 cup sugar

1/2 cup cranberry juice

1 tsp. dry mustard

1/4 tsp. ground cloves

Sauce

2 Tbsp. cornstarch

2 Tbsp. cold water

1 tsp. salt

Place roast in slow cooker.  Combine cranberry sauce, sugar, cranberry juice, mustard, and cloves.  Pour over roast.  Cover and cook on Low 6-8 hours, or until meat is tender.  Remove roast and keep warm.  

Sauce:

Skim fat from juices.  Measure 2 cups, adding water if necessary.  Pour into saucepan.  Bring to boil over medium heat.  Combine the cornstarch and cold water to make a paste.  Stir into gravy.  Cook and stir until thickened.  Season with salt.  Serve on sliced pork roast.  

Italian Bean and Sausage Soup

Italian Bean and Sausage Soup

12oz. jimmy deans sage sausage
2tsp. olive oil
1c. frozen chopped onions
2tsp. minced garlic (i use from a jar)
1 (28oz.) can of diced tomatoes
3c. of water
2c. med size pasta shells
2 chicken bouillon cubes or 2 tsp. instant granules
1 (19 oz.) can of Great Northern beans

Heat oil in a heavy 4-quart pot.  Add sausage, onion, and garlic.
Cook over high heat, stirring often, until sausage browns.  Add
tomatoes and their juices, the water, pasta, and bouillon to the pot.
Bring to a boil over high heat, stirring once or twice.  Reduce heat,
cover and simmer 7 minutes.  Meanwhile, rinse and drain beans.  Add to
the soup and simmer 4 minutes or until pasta is tender and beans are
heated through.  Serves 6