Biscuits

My first attempt at biscuits after I was married was hockey pucks.  :)  I was on the phone in no time asking my mom what I had done wrong.  So, here is my mothers recipe for biscuits.

2c. flour

1/4c. shortening

1 tsp. salt

1 tblsp. baking powder

3/4c.-1c.  milk or water

Mix flour, salt, baking powder, and shortening; and mix ingredients till crumbly with pastry blender.  Then add milk.  Will be sticky.  Knead a few times adding flour if needed.  Pat out to the thickness of your cutter.  Fit tightly (without squishing) into pan.

Bake at 450 for 12 to 15 minutes.

I have made up a triple batch and made these into cinnamon rolls for breakfast.  Much quicker and my hubby prefers them to regular bread dough cinnamon rolls.  Yes I know he's weird.  :)  But they are pretty good.

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.

Sticky Pull-Aparts

This recipe I got from my last R.S. President.  It is great for a quick gooey breakfast.  She always served it on the first day of school.  I have made these often for a treat.

Sticky Pull-Aparts

18 or 20 Rhodes rolls (frozen)

1 pkg. jell-o cook 'n serve butterscotch pudding mix

1/2 cup butter

1/2 cup brown sugar

1/2 cup chopped pecans

1 tbsp. cinnamon

Grease bottom and sides of a bundt cake pan and sprinkle layer of pecans along bottom.  Arrange frozen rolls around bottom of pan.  Sprinkle dry pudding mix on top.

Melt butter, cinnamon, and brown sugar in microwave dish.  Mix well.  Pour over top of rolls.   Let rolls rise in cold oven overnight.  In morning, take out of oven and heat oven to 350 degrees.  Bake rolls for 25-30 minutes.  Invert over plate.