Cindy's Cinnamon Rolls

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Cindy's Cinnamon Roll Recipe

** Cindy was a great friend from my Jr. High... even elementary school days in Abilene, at Mann Jr. High, and then Abilene High School..... Thanks so much for the contribution! can't wait to try them!

This is exactly a recipe for Refrigerator Dinner Rolls.........

But, my Mom used the dough for Cinnamon Rolls...

I would just scan the recipe, but I am not sure how it would turn out.

1 pkg. dry yeast

2c. lukewarm water

1 egg

1/3c. sugar

1T. salt

5c. flour

3 heaping T. of liquid oil (you can't really heap oil, so I just let it over flow a little)

Dissolve yeast in 1c. water.

Beat together the egg, sugar, yeast mixture and 2 1/2c. of flour.

Add salt and oil.

Add the last cup of water and the rest of the flour.

Beat well.

Put dough in a very large bowl and cover with damp cloth.

Let stand in refigerator at least 2 hrs. but preferably overnight.

For Cinnamon rolls:

Flour working surface.

No need to kneed this dough.

Just work a little bit with flour so that you can rolll it out on counter top.......

Spread dough with softened maragine,

sprinkle with however much sugar and cinnamon you want.

(We added chopped pecans this year).

Roll as tightly as possible... I cut the rolls with dental floss......

Place rolls in a lightly greased pan and let rise.

**** Here's a trick, my sister shared...

After rolls are in the pan.

Boil some water and place in a shallow pan on the bottom rack of a COLD oven.

Place cinnamon rolls on the rack just above and cover with cloth.

Let rise 30 to 45 minutes!

THIS WORKS PERFECTLY

...Bake at 375 just until lightly golden.

While baking rolls, make the icing.

I use powder sugar, 1t. vanilla and enough milk to make a faily thick icing.

Drizzle on HOT ROLLS!

1 batch = 1 xtra large pan

1 double batch = 3 large and 2 samll pans

1 double batch = 5 small pans and

1 large pan1 double batch = 8 small pans (9 rolls each)

If making dinner rolls:

Make into rolls . Let rise, same as above.

Bake for about 10 min at 400 degrees

Mimi's Apricot Nectar Cake

Mimi's Apricot Nectar cake

(everyone in the family loves it... TR just told his mommy yesterday

"just use your 'tasters' to taste it mom... it's what I call YUMMY!")

easy, gone in a flash if the family is around!

preheat oven 350.... cooking time about 45 minutes

ingredients:

1 box white cake mix

1 small box apricot jello (not sugar free)

2/3 cup canola oil

2/3 cup apricot nectar (usually one of the little cans is exactly right... if you don't have apricot

I've substituted pineapple juice)

1 t lemon extract

4 eggs

*mix as listed pour into greased bundt pan

*bake at 350 for 45 minute

DRIZZLE: (be sure to make extra to pour on individual pieces for those who LOVE it!)

1 cup powdered sugar

juice of one lemon

*spoon glaze over warm cake

(seriously.... we make about triple this because Jeff, Troy and the kids love the tart/sweet of the glaze on the cake)

Cherry, Cranberry, and Nut Chutney

Not the same old Cranberry Relish!

As of 2007, this has become a real family favorite

(as long as we also have the jellied cranberry sauce available too!)

Cooking Light suggestions: Aside from making a stellar accompaniment to roast turkey, this chutney is great for gift giving; pack in a ribbon-tied jelly jar. It also goes well with roast chicken, pork tenderloin, or ham.

1 cup sugar
1 cup water
1/2 cup port or other sweet red wine (I also used 100% red grape juice as a sub)
1/4 teaspoon ground allspice (I prefer to use cinnamon alone)
1/2 cup dried tart cherries
1 (12-ounce) package fresh cranberries
2/3 cup chopped walnuts, toasted (being a true Texan, I've used pecans)
1/2 teaspoon grated orange rind
1/4 teaspoon almond extract
Orange rind strips (optional)

combine first 4 ingredients in a medium saucepan; bring to boil. Add cherries, and cook 1 minute. Stir in cranberries; bring to a boil. Reduce heat, and simmer 10 minutes or until cranberries pop. Remove from heat. Stir in nuts, grated rind, and extract. Garnish with orange rind strips, if desired.
cover and chill.
Yield: 16 servings of 1/4c

calories: 108, Fat 3g, protein, 1/5g, cholesterol 0.0g, calcium 11mg; sodium 2 mg; fiber 1.8g; iron .3mg, carbohydrate 19.7 g

Best Pumpkin Bread you ever ate!

Pumpkin Bread

(with cream cheese ribbon in center)

YUMMMMMMMMY!

I started looking for recipes to match the Starbuck's Pumpkin loaf that we served our guests at the cottages a couple of years ago.

I found this amazing recipe that outshines them all!

It just gets moister and better each day... believe me... you'll have it gone way before it could spoil! ENJOY!

1 LARGE loaf (or bundt pan)

Filling

1 8oz pack of cream cheese

1/3C sugar

1 egg

1 Tbsp. flour

2 tsp. grated orange peel

Batter:

1 1/2C canned pumpkin

1/2 C vegetable oil

1 1/2 C sugar

2 eggs

1/2 tsp. ground cloves

1/2 tsp cinnamon

1 2/3 C flour

1 tsp baking soda

1 C. chopped nuts (as desired)

Directions for filling:

Beat together cream cheese, sugar and flour. Add egg and orange peel. set aside.

Batter directions:

Combine pumpkin, oil and eggs. Stir in sugar, salt, cloves and cinnamon. Mix well. Stir in flour and baking soda. Blend in pecans.

Pour 1/2 batter in a greased and floured large loaf pan.

Carefully spread cream cheese mixture over the 1/2 pumpkin mixture.

Cover with the remaining pumpkin batter.

Bake 1 1/2 hours at 325 degrees until tooth pick in the center comes out clean.

cool on wire rack

Acorn Squash for Sukkot

FALL STARBURST (Parve)

*Jenn had asked me and Troy to join them in their Sukkot and would I please bring an acorn squash dish. Certainly... little did I know that the "bug" would invade my day and once again, Troy would have to finish what I began... It was a success and as requested, here is the recipe. It may look and smell like sweet potato, but it really was acorn squash... what a PAIN that squash is to cut up... so very hard, but this recipe makes it worth the effort.

1 1/2 to 2 pounds butternut (or acorn)squash, cut into halves and seeds removed
1/2 cup margarine (I NEVER use margarine.. I used organic butter)
1/2 cup dark brown sugar
4 Granny Smith apples, peeled, cored, and sliced
1/4 cup granulated sugar
2 cups fresh cranberries

( I used organic dried/unsweetened, and added organic dried cherries too..

add a bit of water!!)
1/4 cup sugar
1-2 tablespoons cinnamon-sugar

(sold commercially or made at home with 1 part cinnamon to 4 parts sugar)

Boil squash in water to cover in a saucepan until tender. Cool until it can be handled.
Scoop out flesh, discarding peel.

Puree squash with margarine and brown sugar in a food processor. (Troy just mashed it)
Cook apples and 1/4 cup granulated sugar in a saucepan for 8 to 10 minutes, or until juices begin to be released and the sugar melts and coats the apples. Set aside.

Preheat oven to 350 degrees.
Heat cranberries with 1/4 cup granulated sugar in a saucepan until berries soften and burst, stirring often. (if you used the dried, be sure they are unsweetened,

and add a bit of water to the sugar as you rehydrate and prepare)

Arrange apples around the edge of a 9-inch French white oven-safe dish.

(I left the peels on the bright green apples for color and fiber)
Pour the squash puree in the center.
Top with the cranberries, leaving a small border of squash.

(The cranberries may bleed into the apples slightly.)
Sprinkle with cinnamon sugar and bake for 20 minutes.
Yield: 6-8 servings

taken from: Recipes from the Kosher Palette II

author says "my experience with Sukkot is that it is a

cozy holiday filled with family, friends and fun"

Tahtee's Peanut Butter Cereal Candy

Peanut Butter Cereal Candy

(with Tahtee changes)

(from the ACU women's cookbook...

a gift from my mother at my bridal shower in 1975)

*this has been a family favorite for years... much better than the marshmallow cereal bars*

3 cups Rice Krispies cereal

1/2 cup sugar

1/2 cut white corn syrup

1/2 cup peanut butter

1/2 teaspoon vanilla

Combine sugar and syrup, cook, stirring constantly until mixture comes to a full rolling boil.

Remove from heat, stir in peanut butter and vanilla, and immediately pour syrup over cereal mixture, stirring gently to coat.

Pat mixture into buttered 8'X8"X2" pan. Cool, cut into bars.

*this is the original recipe.... in my bars, I substitute and add whatever I want to make it healthier.

*I also usually double the recipe for our family

GET NUTRITIONALLY CREATIVE

ex: substitute Almond butter for Peanut butter

*use LivActive cranberry cereal for 1/2 of cereal mixture

*add nuts (whatever kind you like) or sesame seeds

*add chocolate chips (be sure to do this last minute as the hot mixture will melt the chips)

*add bran, or flax seeds... raisins, cranberries (don't use the sweetened ones), oatmeal, etc.

***caution... as you are adding, be sure not to add more than the liquid mixture can handle or the bars will not be chewy, but hard and crumbly ;)

**for Christmas it is pretty to use pistachios and cranberries in the candy... and good!!**

Bell Peppers (stuffed) ALA Aunt Ellena

*Nana says if Aunt Ellena recommends it, it's gotta be good*

STUFFED BELL PEPPERS
(from Houston Junior League Cookbook. 1968, p. 113)

½ cup uncooked rice ½ to ¾ can Rotel tomatoes
6 large green peppers salt and pepper
1 pound ground beef 1 can condensed tomato soup
1 medium onion (chopped) 1 ½ cup grated cheddar cheese
1 cup finely diced celery 1 soup-can water, or a little more
2 tablespoons bacon drippings 1 8-oz can tomato sauce
1 ½ teaspoons celery seed




Cook rice until tender. Cut tops off peppers, remove seeds, and boil pepper cases for 5 minutes. Drain. Saute beef, onion and celery in bacon drippings. Add rice, 1 cup grated cheese, celery seed and tomatoes. Season with salt and pepper;. Stuff pepper cases with mixture and place in greased, or foil-lined baking dish. Make a sauce by mixing soup, water, tomato sauce and remaining ½ cup grated cheese; pour over peppers. Bake uncovered, in 350 degree oven for about 45 minutes. Baste several times during cooking. The stuffed peppers can be frozen before cooking. Freeze separately in plastic bags with a generous amount of sauce over each pepper.

Serves 6

Post-production thoughts:

We used domestic basmati rice. Variety probably is unimportant.

We used “chunky style” Rotel tomatoes. A whole can (10 oz. probably would work.

Smaller bell peppers (about the size of a medium orange) give a more satisfactory pepper to filling ratio. This recipe would probably fill 8 or 9 peppers this size.

For future reference . . . we’ll soften (boil) a head of cabbage and try this filling, sauce and cooking time and temperature on lemon-sized stuffed cabbage rolls