INGREDIENTS
* 1 envelope Active dry yeast
* 1/4 cup very warm water
* 1/3 cup sugar
* 1/4 cup butter
* 1 teaspoon salt
* 1 cup scalding hot milk
* 1 egg –lightly beaten
* 4 1/2 cups of sifted all purpose flour
* 2 Tablespoons of melted butter for brushing rolls
* 2 Tablespoons fresh rosemary
DIRECTIONS
Sprinkle the yeast over very warm water in a large bowl. (warm water should feel comfortably warm when dropped on wrist) Stir until yeast dissolves.
Add sugar, the 1/4cup butter and salt to hot milk and stir until the sugar dissolves and butter is melted. Cool mixture to 105 to 115 degrees.
Add milk mixture to yeast, then beat in egg. Beat in 4 cups of flour, one cup at a time to form soft dough. Use some the remaining 1/2 cup flour to dust a pastry cloth. Knead the dough lightly for 5 minutes, working in the remaining flour (use if for flouring your cloth and hands).
Place dough in a warm buttered bowl; turn greased side up. Cover and let rise in a warm place until doubled in bulk, about 1 1/2 hrs.
Punch dough down and knead 4 to 5 minutes on a lightly floured pastry cloth. Dough will be sticky, but use as little flour as possible for flouring your hands and the pastry cloth, otherwise the rolls will not be as feathery light as they should be.
Pinch off small chunks of dough and shape into round rolls. Place, not quite touching, in 2 well-greased cast iron skillets. Cover rolls and let rise in warm place until doubled, 30-45min.
Brush tops of rolls with half the melted butter, sprinkle with the rosemary, brush with the remaining butter.
Bake in a 375 degree oven for 18-20 minutes or until nicely browned.
Makes about 18 rolls
Ingredients:
2 1/4 C Flour
2 Tbs Baking powder
2 Tbs Sugar
1/3 C Butter
1 Tsp Salt
3/4 C Whipping cream
Instructions:
Preheat oven to 400° F
Combine dry ingredients.
Cut in butter until you reach the texture of cornmeal.
Stir in cream.
Knead a few times. Pat dough to 1/2 inch thick circle. Cut with biscuit cutter. Place on ungreased baking sheet.
Bake ~12 minutes or until tops are golden brown.
Ingredients:
* 1/2 cup cracked wheat
* 1 1/2 cups whole wheat flour
* 1 1/2 – 2 cups white flour
* 1/2 cup cold water
* 1 cup scalded milk
* 1 tsp salt
* 2 tbsp butter
* 1/4 cup honey
* 2 tsps. dry yeast
* 1 well-beaten egg
Instructions:
1. Soak cracked wheat in cold water 12 hours. Combine scalded milk, butter and honey in a small bowl. Let mixture cool to lukewarm. Add yeast and beaten egg. Stir until smooth.
2. Add soaked cracked wheat, the whole wheat flour and salt. Stir until smooth and beat well. Add white flour 1/2 cup at a time as needed to make a stiff dough. knead on a floured surface until smooth and elastic.
3. Place in a large, greased bowl and let rise until double in size (about 1 hour).
4. Punch dough down and let rise again until double in bulk (about 40 minutes).
5. Roll dough onto a lightly floured surface and shape into rolls.
6. Place rolls into a greased pan. Let rise another 30 minutes.
7. Bake at 400 degrees for 20 minutes.
Apple Pudding
350 oven
Cream together:
1 cup sugar
1 heaping Tbsp butter
1/2 tsp salt
add:
4 – 6 medium apples, pealed, sliced thin
beat together and pour over apples:
1 egg
1 tsp vanilla
add and mix well:
1 cup flour
1 tsp baking soda
1/2 tsp cinnamon and nutmeg
Sauce
mix well:
3 Tbsp flour
3 Tbs sugar
1/2 tsp salt
1 Tbsp butter
add:
1 1/2 cup boiling water
cook, stirring, until thickened
add 1/2 tsp vanilla or lemon extract
- 1 acorn squash, halved and seeded
- 1/3 C apple cider
- 2 C cooked rice (1/3 wild rice, the rest white or brown)
- 1/2 pear roasted
- canola oil
- 1/4 C raisins or dried cranberries
- Salt & Pepper to taste
Preheat oven to 375 degrees. Roast squash cut side down for 30-40 minutes. While squash is roasting, cook rice according to package directions (substitute cider for 1/3 C of water). Once squash is soft, cut pear into large dice and toss with 1 Tbs canola oil. Roast on cookie sheet about 20 minutes. Mix rice, berries, pears, and cranberries or raisins. Salt and pepper to taste. Stuff each squash with filling and serve.
Ingredients:
- Vegetable oil spray
- 1-1/2 pounds boneless salmon filet about 1-inch thick (large end preferred)
- 1/2 lime
- 2 tablespoons white wine
- 1 teaspoon butter or oil
- 1/2 teaspoon kosher salt (optional)
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon lemon pepper
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried dill weed
- 1/4 teaspoon Hungarian sweet paprika
Preparation:
Make a tray out of a doubled-length of heavy-duty foil large enough for the salmon filet, by folding a long piece in half and folding up all four sides. Spray the entire inside of the foil tray liberally with cooking spray. Place the foil tray on a platter or metal tray to transport to the grill.
Place the salmon filet in the foil tray skin-side down. Squeeze lime juice over salmon and sprinkle with white wine. Spread top of salmon with the butter or oil.
In a small bowl, mix together kosher salt, onion powder, garlic powder, lemon pepper, oregano, basil, and dill weed. Sprinkle the mixture evenly over the top of the salmon, then top with the sweet paprika.
Transfer the foil tray to the hot grill. Cook for 10 minutes per inch of thickness of the fish filet.
Yield: 2 servings
Tags: salmon
- Pastry for 2 crust 9-inch pie, unbaked
- 1 to 1 1/4 c. sugar
- 1 tsp. ground cinnamon or nutmeg
- 6-7 c. peeled and sliced tart cooking apples
- 2 c. diced fresh rhubarb
- 1 1/2 tbsp. butter
- 2-3 tbsp. tapioca
Line 9-inch pie pan with pastry. Mix sugar and cinnamon. Add to apples and rhubarb and mix well. Heap in lined pan. Dot with butter. Adjust top crust and cut slits for steam to escape. Seal edge and flute. Bake in preheated 425 degree oven for 50 minutes until crust is well browned and apples are cooked through.
Salad
- large bunch of spinach
- 1/4 large red onion
- raspberries or mandarin oranges
- bacon bits (optional)
Remove stems from spinach, wash and drain thoroughly. Cut onion into thin slices. Toss spinach, onion and fruit in serving bowl. If using bacon bits, serve on the side.
Dressing
- 1/4 cup balsamic vinegar
- 2 teaspoons dark brown sugar
- 1 tablespoon chopped garlic
- 1/2 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 3/4 cup olive oil
Beat the vinegar in a bowl with the sugar, garlic, salt and pepper until sugar and salt dissolve. Then beat in the oil by droplets, whisking constantly. (Or place all the ingredients in a screw-top jar and shake to combine.) Taste and adjust the seasonings.
Tags: Salad