Cinnamon Rolls

I used the Yummy Dinner Rolls from my earlier post to make these cinnamon rolls. When I rolled out the dough I brushed melted butter on the dough and sprinkled it with a mixture of 1 cup of brown sugar and 1 tablespoon of cinnamon. Roll up and cut into rolls. Let rise and bake at 350° for about 20 minutes.

Here is the recipe again in case you missed it.

Yummy Dinner Rolls

In a separate bowl mix

6 beaten eggs

1/2 c. warm water

2 T. instant yeast

Set aside.

In large mixing bowl or Bosch, mix the following:

2 c. warm mashed potatoes

1 1/2 c. sugar

1 1/2 c. shortening

1 T. salt

3 c. hot water

Add 3 c. Krusteaz wheat and honey pancake mix and blend well.

Add yeast and egg mixture.

Add enough white flour for a nice dough and mix for 5-10 minutes until dough pulls away from the side of the bowl.

Let rise until double. (30 minutes)

Punch down and let rise again. (30 minutes)

Form into rolls, put on a greased pan and let rise again.

Sausage Stromboli

1 T. yeast

1 t. sugar

1 c. warm water

1/4 c. oil

1/4 t. salt

2 1/2 to 3 c. flour

3/4 pound pork sausage

1 medium onion, chopped

8 oz tomato sauce

1 garlic clove, minced

1 1/2 t. Italian seasoning

1 c. sour cream

3 T. cream cheese

1 c. shredded cheddar cheese

1 c. shredded mozzarella cheese

Dissolve yeast and sugar in water. Add the oil, salt and 2 c. flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. Knead until smooth and elastic. Cover and let rise until doubled. Meanwhile, cook sausage and onion until meat is no longer pink; drain. Add tomato sauce, garlic and Italian seasoning. Set aside. On a large, greased baking sheet, roll dough into an 18-in. x 12-in. rectangle. Spread sausage mixture lengthwise down the center. Combine the sour cream and cream cheese; spread over sausage mixture. Sprinkle with cheeses. Fold one long side of dough over the filling. Fold other long side over the top and seal the edges. Cover and let rise 30 minutes. Bake at 400° for 25-30 minutes. Yield: 12 servings.

Adapted from a Taste of Home recipe.

Buttermilk Syrup

This recipe came from Maria Hall, a good cook in my neighborhood. It tastes yummy on pancakes and has a little bit of a caramel flavor to it.

1/2 c. buttermilk

1 c. butter

1 c. sugar

1/2 t. soda

Bring to a soft boil and boil for 5 minutes, stirring constantly. Remove from heat and add 1/2 t. vanilla. Stir and serve with pancakes.

Whole Wheat Bread

I got this recipe from a dear friend of mine, Kathy Davis. It only takes 1 1/2 hours from the time I grind the wheat until I pull it out of the oven. Anyone should have time to make fresh bread with this recipe.

5 c. hot tap water

2/3 c. oil

2/3 c. honey

1 T. salt

3 T. yeast

3 c. white flour

12-14 c. whole wheat flour

Put water, oil, honey and 3 c. white flour in an electric mixer and beat till wet. Add yeast and mix for 15 seconds, then add salt. Add whole wheat flour gradually and mix well. Keep adding flour until the dough cleans the bowl as it mixes. I usually add half the flour, mix a few minutes, and then add 1 cup of flour at a time, mixing well after each cup, until the dough is the right consistency. Then let it mix for 5 minutes. DO NOT LET IT RISE AFTER MIXING. IMMEDIATELY form into loaves with oil on hands. Put in greased bread pans and let rise. Bake at 350° for 25 minutes. Makes 5-6 loaves, depending on the size of the bread pans.

Hamburger Pie

Pie Crust

4 c. flour

1 3/4 c. shortening

1 T. sugar

2 t. salt

1 T. vinegar

1 egg

1/2 c. water

Mix first four ingredients together. In a separate dish, beat remaining ingredients. Combine the two mixtures until all ingredients are moistened. Mold dough into a ball. Dough can be left in refrigerator up to 3 days or can be frozen until ready to use. Makes 2 9-inch double crust pies and 1 9-inch shell.

Filling

Brown 1 pound of hamburger with onions. Drain and add 1 can of tomato soup and 1 can of drained green beans. Mix well. Roll out bottom crust and fill with hamburger mixture. Cover with top crust and flute edges. (I put both index fingers on the edge about an inch apart and push in between my fingers with my thumb.) Brush with milk and sprinkle with garlic or onion salt. Bake at 350° for 30 minutes.

Pizza

1 c. warm water

2 t. yeast

1 t. sugar

1 t. salt

3 T. oil

3-3 1/2 c. flour

Mix together well, adding the last cup of flour gradually. Knead gently in the bowl until smooth and elastic. Cover and let rise until double. Spray a large cookie sheet with vegetable spray. Press or roll the dough to fit the pan. Cover dough with pizza sauce, desired toppings and cheese. Bake at 400° for 20 minutes. You can roll the dough out, cut into circles, fill and fold in half for calzones.

Chicken Enchiladas

1 can cream of chicken soup

1 c. sour cream

1/2 c. salsa

2 c. chopped, cooked chicken

1 c. grated cheese

flour tortillas

Mix soup, sour cream, salsa, chicken and cheese together. Cut tortillas in half. Put one heaping tablespoon of chicken mixture in each tortilla and roll up. Place tortilla roll seam side down in a 9 x 13 inch baking dish that has been sprayed with vegetable spray. Repeat for other tortillas. Spread the rest of chicken mixture over all tortilla rolls. Sprinkle with additional grated cheese and cover with foil. Bake at 350° for 30 minutes, removing foil during the last 5 minutes.