Difficulty ***
Ingredients:
6-7 cups all-purpose or self-rising flour
2 packages active dry yeast (2 Tablespoons)
2 cups of milk
1/4 cup of sugar
1/4 cup of butter
2 teaspoons of salt
3 eggs
In a larger mixer bowl, combine 3 cups of the flour and the yeast. In a saucepan, heat milk, sugar, butter, and salt until just warm (115 to 120 degrees). The butter does not have to melt. Add to flour mixture and add eggs. Beat at low speed of electric mixer for 1/2 minute scraping bowl often. Beat 3 minutes at high speed. Add in another 3-4 cups of flour until dough doesn't stick to the side of the bowl. Continue to beat or remove beaters and stir with spoon. Turn out onto a lightly floured board. Knead dough gently until it is smooth and elastic. Grease a large bowl with butter and place dough in bowl to rise. Cover and let rise in a warm place until double 1 1/2 to 3 hours.
Punch dough down; divide in half. Cover and let rest for 10 minutes.
Roll each half into a 15 x 7 rectangle. Brush entire surface with melted butter. Combine 1/2 cup sugar and 2 teaspoons ground cinnamon. Sprinkle half the mixture over each rectangle.
If you wish to make bread, start on the smaller side and roll. Tuck each end underneath and place in a lightly sprayed loaf pan.
If you wish to make cinnamon rolls, start on the longer side and roll. Cut into one inch portions and lay flat in a 13 x 9 sprayed pan.
Let rise until double 30-60 minutes.
Bake at 375 degrees for 30 minutes. Check. Cinnamon Rolls should be firm and golden brown and ready to take out. If not, bake another 5 minutes and keep checking until they are.
Bread should be covered with foil at the 30 minute mark if the top is getting too brown. Bake for another 10-15 minutes.
Tips: Never leave the salt out of bread recipes. Salt helps the yeast activate.
Be care of the temperature of your hot liquids. They should be lukewarm. Warmer liquids can sometimes interfere with the raising action of your dough.
Rosette Cookies
Difficulty: ***
An old world favorite and easy to make, but requires small, iron waffle molds to be made.
Ingredients:
2 eggs, slightly beaten
2 tsp. sugar
1 cup milk
1 cup sifted flour
1/4 tsp. salt
1 Tablespoon lemon extract, vanilla, brandy, anice, rum or maple flavoring, your choice
Add sugar to eggs, then add milk. Sift flour with salt. Stir into egg mixture and beat until smooth. Should be the consistency of whipping cream. Add flavoring.
1. Heat oil in deep fat fryer, or place two inches of oil in a deep frying pan and heat until water sizzles with flicked into it... about 375 degrees if using a thermometer.
2. Pour batter into a flat loaf pan for easier access.
3. Attach mold to handle and immerse in hot oil until thoroughly heated. Lift out and bloat off excess oil with a paper towel. Be care not to burn yourself.
4. Dip iron into batter ONLY TO THE DEPTH OF THE MOLDS. Avoid getting batter on top of the mold.
5. Immerse molds into hot oil, covering completely.
6. When Rosettes are delectate brown, life iron out, allowing excess oil to drip back into fryer.
7. To remove Rosette cookie from the iron, gently tap on the top of the mold with a spoon.
8. Before making additional rosettes, reheat iron as necessary.
Tips:
* For crisper rosettes, refrigerate batter, covered, at least 2 hour before using.
*If excess batter adheres to the top of mold, fray as usual, then gently remove excess with a knife.
*If batter will not adhere to mold, oil may be either too hot or too cold. Check with a thermometer and adjust accordingly.
*If first rosette cookies are not crisp, thin batter with a little milk, and check temperature of oil.
Cool with the more open side down on rack or paper towel. Layer cookies no more than three deep in airtight container. May be frozen. To recrisp, heat in a 300 degree oven for 3-5 minutes.
Toppings:
When cool, sprinkle cookies with confectioners sugar or cinnamon-sugar combination.
An old world favorite and easy to make, but requires small, iron waffle molds to be made.
Ingredients:
2 eggs, slightly beaten
2 tsp. sugar
1 cup milk
1 cup sifted flour
1/4 tsp. salt
1 Tablespoon lemon extract, vanilla, brandy, anice, rum or maple flavoring, your choice
Add sugar to eggs, then add milk. Sift flour with salt. Stir into egg mixture and beat until smooth. Should be the consistency of whipping cream. Add flavoring.
1. Heat oil in deep fat fryer, or place two inches of oil in a deep frying pan and heat until water sizzles with flicked into it... about 375 degrees if using a thermometer.
2. Pour batter into a flat loaf pan for easier access.
3. Attach mold to handle and immerse in hot oil until thoroughly heated. Lift out and bloat off excess oil with a paper towel. Be care not to burn yourself.
4. Dip iron into batter ONLY TO THE DEPTH OF THE MOLDS. Avoid getting batter on top of the mold.
5. Immerse molds into hot oil, covering completely.
6. When Rosettes are delectate brown, life iron out, allowing excess oil to drip back into fryer.
7. To remove Rosette cookie from the iron, gently tap on the top of the mold with a spoon.
8. Before making additional rosettes, reheat iron as necessary.
Tips:
* For crisper rosettes, refrigerate batter, covered, at least 2 hour before using.
*If excess batter adheres to the top of mold, fray as usual, then gently remove excess with a knife.
*If batter will not adhere to mold, oil may be either too hot or too cold. Check with a thermometer and adjust accordingly.
*If first rosette cookies are not crisp, thin batter with a little milk, and check temperature of oil.
Cool with the more open side down on rack or paper towel. Layer cookies no more than three deep in airtight container. May be frozen. To recrisp, heat in a 300 degree oven for 3-5 minutes.
Toppings:
When cool, sprinkle cookies with confectioners sugar or cinnamon-sugar combination.
Lasagna
Difficulty: **
Ingredients:
1 lb. ground beef
3 cloves garlic, minced
1 1/2 teaspoon salt
2 8 oz. cans tomato sauce
2 8 oz. cans of water
2 6 oz. cans tomato paste
Brown meat, and add next five ingredients. Simmer uncovered for 30 minutes.
5-10 oz. Lasagna noodles, cooked and slightly cooled
Combine these ingredients:
3 eggs, beaten
4 1/2 cups, creamed cottage cheese
3/4 cup grated parmesan
1 1/2 tsp. salt
3/4 tsp. pepper
3/4 lb mozarella shredded
3/4 lb. colby longhorn, shredded
Layer half the noodles in the bottom of a 13 x 9 x 2 pan. Spread with half the cottage cheese mixture, then half of the mozarella, then half the tomato mixture. Repeat second half in the same order, top with cheese.
Bake at 375 degrees for about 30 minutes, let stand for 10 minutes before serving
Ingredients:
1 lb. ground beef
3 cloves garlic, minced
1 1/2 teaspoon salt
2 8 oz. cans tomato sauce
2 8 oz. cans of water
2 6 oz. cans tomato paste
Brown meat, and add next five ingredients. Simmer uncovered for 30 minutes.
5-10 oz. Lasagna noodles, cooked and slightly cooled
Combine these ingredients:
3 eggs, beaten
4 1/2 cups, creamed cottage cheese
3/4 cup grated parmesan
1 1/2 tsp. salt
3/4 tsp. pepper
3/4 lb mozarella shredded
3/4 lb. colby longhorn, shredded
Layer half the noodles in the bottom of a 13 x 9 x 2 pan. Spread with half the cottage cheese mixture, then half of the mozarella, then half the tomato mixture. Repeat second half in the same order, top with cheese.
Bake at 375 degrees for about 30 minutes, let stand for 10 minutes before serving
Italian Chicken Pasta Toss
Difficulty: **
If it seems like we're into pasta at this house, well . . . we are. These are all fabulous recipes - even the kids like them! If you have questions about any of the recipes we've posted, please feel free to leave us a comment. We'd love to know how they worked for you and what you think.
Ingredients:
6 ounces uncooked bow tie pasta (about 3 cups)
2 plum tomatoes, diced
1 small onion, chopped
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
1/2 pound boneless, skinless shicken breasts, cut into 1-inch strips
2 teaspoons olive oil
2 large garlic cloves, minced or pressed
1/2 cup frozen peas
1 teaspoon Italian seasoning
1 teaspoon salt
1 ounce (1/4 cup) grated fresh Parmesan cheese
1. Cook pasta according to the package directions; drain and keep warm.
2. Cut, dice or slice tomatoes, onion, zucchini, bell peppers, and chicken.
3. Heat skillet over medium-high heat until hot. Add garlic and then chicken. Stir-fry for 5 minutes until chicken is no longer pink. Reduce heat to medium. Add onion, zucchini, bell pepper, peas, seasoning mix, and salt. Stir fry for 2 minutes. Add tomatoes. Heat for 1-2 minutes, stirring gently.
4. Stir mixture into warm pasta. Grate Parmesan cheese over top. Serve immediately.
If it seems like we're into pasta at this house, well . . . we are. These are all fabulous recipes - even the kids like them! If you have questions about any of the recipes we've posted, please feel free to leave us a comment. We'd love to know how they worked for you and what you think.
Ingredients:
6 ounces uncooked bow tie pasta (about 3 cups)
2 plum tomatoes, diced
1 small onion, chopped
1 medium zucchini, sliced
1 small yellow or red bell pepper, cut into thin strips
1/2 pound boneless, skinless shicken breasts, cut into 1-inch strips
2 teaspoons olive oil
2 large garlic cloves, minced or pressed
1/2 cup frozen peas
1 teaspoon Italian seasoning
1 teaspoon salt
1 ounce (1/4 cup) grated fresh Parmesan cheese
1. Cook pasta according to the package directions; drain and keep warm.
2. Cut, dice or slice tomatoes, onion, zucchini, bell peppers, and chicken.
3. Heat skillet over medium-high heat until hot. Add garlic and then chicken. Stir-fry for 5 minutes until chicken is no longer pink. Reduce heat to medium. Add onion, zucchini, bell pepper, peas, seasoning mix, and salt. Stir fry for 2 minutes. Add tomatoes. Heat for 1-2 minutes, stirring gently.
4. Stir mixture into warm pasta. Grate Parmesan cheese over top. Serve immediately.
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