22 Rhodes rolls
1/2 of a 3 oz pkg butterscotch pudding (not instant)
3/4 c brown sugar
1/2 c butter
chopped nuts
Line greased bunt pan with chopped nuts. Put about 22 frozen rolls around pan. Sprinkle with butterscotch pudding. Sprinkle with brown sugar, then pour melted butter over the top. Cover with a damp cloth. Let rise 3 hours. Bake 350 degrees for 25-30 minutes.
Sunday, November 6, 2011
Homemade Rootbeer
5 lbs sugar
5 gallons water
1 2 oz bottle root beer flavoring (found by seasonings)
5 pounds dry ice
Combine 2.5 gallons water, sugar, & root beer flavoring. Mix well & add dry ice. Do not secure lid and pressure will build up. Let sit about 1 hour. Add remaining water shortly before serving.
5 gallons water
1 2 oz bottle root beer flavoring (found by seasonings)
5 pounds dry ice
Combine 2.5 gallons water, sugar, & root beer flavoring. Mix well & add dry ice. Do not secure lid and pressure will build up. Let sit about 1 hour. Add remaining water shortly before serving.
Spinach Artichoke Dip
1 (10 oz) package frozen chopped spinach
1 (6.25 oz) jar marinated artichokes
1 c shredded mozzarella cheese
1/2 c grated Parmesan cheese
1-3 cloves garlic, minced
1/4 tsp salt
1/2 c half and half or heavy cream
1/2 c sour cream
Preheat oven to 375. Thaw and drain spinach. Drain & chop artichokes. Combine all ingredients & gently fold together. Pour into greased or oiled 8" or 9" pie plate or other baking dish. Bake 25-35 minutes until browned & bubbly. Let stand to cool.
Serve with crackers or thinly sliced (1/4"-1/2") & toasted french bread.
1 (6.25 oz) jar marinated artichokes
1 c shredded mozzarella cheese
1/2 c grated Parmesan cheese
1-3 cloves garlic, minced
1/4 tsp salt
1/2 c half and half or heavy cream
1/2 c sour cream
Preheat oven to 375. Thaw and drain spinach. Drain & chop artichokes. Combine all ingredients & gently fold together. Pour into greased or oiled 8" or 9" pie plate or other baking dish. Bake 25-35 minutes until browned & bubbly. Let stand to cool.
Serve with crackers or thinly sliced (1/4"-1/2") & toasted french bread.
Baby Back Barbecue Ribs
3 lbs pork baby back ribs
1 Tbsp brown sugar
1 Tbsp paprika
2 tsp garlic powder
1 tsp ground black pepper
1 cup barbecue sauce
Preheat grill to medium heat. Place half of the ribs in single layer in center of a large sheet of heavy duty foil. Mix brown sugar and seasonings; rub evening over both sides or ribs.
Bring up foil sides. Double fold top & one end to seal packet. Through open end, add 1/4 c water. Double fold remaining end, leaving room for heat to circulate inside. Repeat to make 2nd packet.
Place ribs on grill; cover. Grill 45-60 minutes or until ribs are cooked through. Remove ribs from foil, discard foil.
Return ribs to grill; brush with barbecue sauce. Grill an additional 15 minutes, brushing with sauce and turning every 5 minutes.
Variation: Rub the ribs with the mixture of seasonings, place in crock pot with 1/2 c water & top with barbeque sauce. Cook for a good long time.
1 Tbsp brown sugar
1 Tbsp paprika
2 tsp garlic powder
1 tsp ground black pepper
1 cup barbecue sauce
Preheat grill to medium heat. Place half of the ribs in single layer in center of a large sheet of heavy duty foil. Mix brown sugar and seasonings; rub evening over both sides or ribs.
Bring up foil sides. Double fold top & one end to seal packet. Through open end, add 1/4 c water. Double fold remaining end, leaving room for heat to circulate inside. Repeat to make 2nd packet.
Place ribs on grill; cover. Grill 45-60 minutes or until ribs are cooked through. Remove ribs from foil, discard foil.
Return ribs to grill; brush with barbecue sauce. Grill an additional 15 minutes, brushing with sauce and turning every 5 minutes.
Variation: Rub the ribs with the mixture of seasonings, place in crock pot with 1/2 c water & top with barbeque sauce. Cook for a good long time.
Papas a la Huankaina (Bolivian)
hard boiled eggs
med. boiled potatoes
Monteray Jack cheese
lettuce leaves
1 1/2 T red chili pepper (I use half)
2 Tbsp shortening
1/4 c water
1/2 lb white raw peanuts
1/2 c water
1/2 tsp salt
1/2 tsp pepper
1 clove garlic
1 c milk
Melt shortening in a frying pan. Add chili pepper, then 1/4 c water. Fry it, but do not brown.
In blender blend peanuts, 1/2 c water, salt, pepper, & garlic until very very fine. Add peanut mixture to frying pan with 4 cups of water. Bring to boil. Let it simmer until thickened. (you can used dried bread crumbs to help thicken it). Add milk.
Place potato halves on lettuce leaves, cover with peanut sauce, place quartered egg in sauce, with cheese slices near potato.
This really makes a lot of peanut sauce. I hope you're feeding a crowd.
med. boiled potatoes
Monteray Jack cheese
lettuce leaves
1 1/2 T red chili pepper (I use half)
2 Tbsp shortening
1/4 c water
1/2 lb white raw peanuts
1/2 c water
1/2 tsp salt
1/2 tsp pepper
1 clove garlic
1 c milk
Melt shortening in a frying pan. Add chili pepper, then 1/4 c water. Fry it, but do not brown.
In blender blend peanuts, 1/2 c water, salt, pepper, & garlic until very very fine. Add peanut mixture to frying pan with 4 cups of water. Bring to boil. Let it simmer until thickened. (you can used dried bread crumbs to help thicken it). Add milk.
Place potato halves on lettuce leaves, cover with peanut sauce, place quartered egg in sauce, with cheese slices near potato.
This really makes a lot of peanut sauce. I hope you're feeding a crowd.
Old Fashioned Caramels
1 c butter
2 1/4 c firmly backed brown sugar
1 c light corn syrup
14 oz can sweetened condensed milk
1 1/2 tsp vanilla
Line 9" square pan with foil and butter lightly. In heavy 3-quart saucepan, melt butter. Add brown sugar. Mix well. Stir in corn syrup. Cook over medium-low heat until sugar dissolves and mixture is well blended. Remove pan from heat. Stir in can of milk. Cook over medium heat stirring constantly until candy reaches firm ball stage (242 degrees if you're lucky enough to have a candy thermometer), this takes about 30-40 minutes. Remove from heat. Stir in vanilla. Pour mixture into prepared pan. Cool to room temperature (3-4 hours). When candy has set completely, carefully remove from pan. Using a thin bladed knife and using a light sawing motion, cut into small pieces. Wrap individual pieces in squares of waxed paper.
2 1/4 c firmly backed brown sugar
1 c light corn syrup
14 oz can sweetened condensed milk
1 1/2 tsp vanilla
Line 9" square pan with foil and butter lightly. In heavy 3-quart saucepan, melt butter. Add brown sugar. Mix well. Stir in corn syrup. Cook over medium-low heat until sugar dissolves and mixture is well blended. Remove pan from heat. Stir in can of milk. Cook over medium heat stirring constantly until candy reaches firm ball stage (242 degrees if you're lucky enough to have a candy thermometer), this takes about 30-40 minutes. Remove from heat. Stir in vanilla. Pour mixture into prepared pan. Cool to room temperature (3-4 hours). When candy has set completely, carefully remove from pan. Using a thin bladed knife and using a light sawing motion, cut into small pieces. Wrap individual pieces in squares of waxed paper.
Cinnamon Rolls
3 Tbsp yeast
2 Tbsp sugar
1/2 c warm water
2 C milk
2/3 c shortening
10 Tbsp sugar
2 Tbsp salt
2 eggs
1 C. flour
1 1/2 c lukewarm water
10-11 cups flour
1/4 butter melted
1 c brown sugar
2 Tbsp cinnamon
raisins or 1 pkg chocolate chips
cream cheese frosting
Dissolve yeast & 2 Tbsp sugar in 1/2 c warm water (115 degrees). Set aside.
Heat milk to 115 degrees. Add shortening, 10 T sugar, & salt. Stir until dissolved (shortening will not completely dissolve). Beat eggs & add to milk mixture. Add 1 C. flour to milk mixture.
Add 1 1/2 c lukewarm water to yeast mixture & stir. Add yeast mixture to milk mixture & stir. Gradually add 10-11 cups more flour (you will have to knead it at the end to get it all mixed in).
Put dough in greased bowl and cover with a damp cloth. Rasie for 1 hour. Punch down & let raise another 45 minutes.
Roll dough in rectangle on floured surface (I divide the dough in half & roll out each half separately). Length should be twice the width. Butter the dough with about 1/4 cup melted butter. Sprinkle with about 1 C. brown sugar and about 2 Tbsp cinnamon on the dough. You just need to cover it all. Add raisins or chocolate chips if you'd like. (remember to use half of each ingredient here if you divided your dough).
Roll the dough up & slice into 1" pieces using dental floss. Place on buttered cookie sheets. Cover with a damp cloth and let raise 45 minutes.
Bake at 350 degrees for 20-30 minutes. (It's a really bummer if you under cook them after working on them for hours). Remove from pan immediately. Frost with icing.
Note: If you want to have these for breakfast, fresh out of the over, you can do steps 1-10 and then cover the pans with plastic wrap and a dry towel and place them in the fridge overnight. Then in the morning, let the pans sit on the over for about 30 minutes while it's preheating and then bake!
2 Tbsp sugar
1/2 c warm water
2 C milk
2/3 c shortening
10 Tbsp sugar
2 Tbsp salt
2 eggs
1 C. flour
1 1/2 c lukewarm water
10-11 cups flour
1/4 butter melted
1 c brown sugar
2 Tbsp cinnamon
raisins or 1 pkg chocolate chips
cream cheese frosting
Dissolve yeast & 2 Tbsp sugar in 1/2 c warm water (115 degrees). Set aside.
Heat milk to 115 degrees. Add shortening, 10 T sugar, & salt. Stir until dissolved (shortening will not completely dissolve). Beat eggs & add to milk mixture. Add 1 C. flour to milk mixture.
Add 1 1/2 c lukewarm water to yeast mixture & stir. Add yeast mixture to milk mixture & stir. Gradually add 10-11 cups more flour (you will have to knead it at the end to get it all mixed in).
Put dough in greased bowl and cover with a damp cloth. Rasie for 1 hour. Punch down & let raise another 45 minutes.
Roll dough in rectangle on floured surface (I divide the dough in half & roll out each half separately). Length should be twice the width. Butter the dough with about 1/4 cup melted butter. Sprinkle with about 1 C. brown sugar and about 2 Tbsp cinnamon on the dough. You just need to cover it all. Add raisins or chocolate chips if you'd like. (remember to use half of each ingredient here if you divided your dough).
Roll the dough up & slice into 1" pieces using dental floss. Place on buttered cookie sheets. Cover with a damp cloth and let raise 45 minutes.
Bake at 350 degrees for 20-30 minutes. (It's a really bummer if you under cook them after working on them for hours). Remove from pan immediately. Frost with icing.
Note: If you want to have these for breakfast, fresh out of the over, you can do steps 1-10 and then cover the pans with plastic wrap and a dry towel and place them in the fridge overnight. Then in the morning, let the pans sit on the over for about 30 minutes while it's preheating and then bake!
Strawberry Topped Cake
cake mix
oil (as directed on box)
eggs (as directed on box)
water (as directed on box)
8 oz cream cheese
2 c powdered sugar
1/2 pt whipping cream
danish dessert
1 pkg frozen strawberries
Follow directions on box for 1 yellow cake mix. Pour into approximately 11x14x2 pan (you'll need extra space for the added toppings, so your typical 11x13 is not big enough). Bake as directed on box.
Mix cream cheese & powdered sugar. Whip whipping cream & fold into cream cheese mixture. Spread over cake.
Follow directions on package for Danish Dessert (as a topping). Then, add frozen strawberries to it. Cool for 5-10 minutes before spreading over the cake & whipped cream mixture.
Cool.
oil (as directed on box)
eggs (as directed on box)
water (as directed on box)
8 oz cream cheese
2 c powdered sugar
1/2 pt whipping cream
danish dessert
1 pkg frozen strawberries
Follow directions on box for 1 yellow cake mix. Pour into approximately 11x14x2 pan (you'll need extra space for the added toppings, so your typical 11x13 is not big enough). Bake as directed on box.
Mix cream cheese & powdered sugar. Whip whipping cream & fold into cream cheese mixture. Spread over cake.
Follow directions on package for Danish Dessert (as a topping). Then, add frozen strawberries to it. Cool for 5-10 minutes before spreading over the cake & whipped cream mixture.
Cool.
Amish Friendship Bread
Do not refrigerate. Do not use metal bowls or utensils. When air gets in the bag let it out. It is normal for the batter to bubble, thicken, & ferment.
Recipe for the starter:
1 package dry active yeast
1/2 c warm water
1 c. sugar
1 c. flour
1 c. milk
Mix yeast & water together & let stand for 10 minutes. Mix sugar, flour, & milk. When smooth add yeast mixture. Pour into 1 gallon Ziploc bag.
Day 1- Receive the bag
Days 2-5 Squeeze the bag
Day 6- Add the mixture 1 c flour, 1 c sugar, 1 c milk
Days 7-9 Squeeze the bat
Day 10- In a nonmetal bowl combine batter and 1 c flour, 1 c sugar, 1 c milk. Mix with a nonmetal spoon. Pour into 3 one gallon size Ziplock bags. Give two starts away to friends with these instructions. Keep one for yourself.
Recipe for sweet bread:
1 cup start
2/3 c. oil (can use 1/3 apple sauce & 1/3 c. oil)
3 eggs
2 c flour
1 c sugar
1 large box instant vanilla pudding mix
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp vanilla
Mix all ingredients thoroughly. Grease two large loaf pans & dust with sugar. Pour batter into pans. Sprinkle batter with sugar. Bake at 350 for 50-60 minutes. Cool for 10 minutes before removing from pans.
Variation: Use all of the starter & double remaining ingredients. Place in four loaf pans.
Recipe for the starter:
1 package dry active yeast
1/2 c warm water
1 c. sugar
1 c. flour
1 c. milk
Mix yeast & water together & let stand for 10 minutes. Mix sugar, flour, & milk. When smooth add yeast mixture. Pour into 1 gallon Ziploc bag.
Day 1- Receive the bag
Days 2-5 Squeeze the bag
Day 6- Add the mixture 1 c flour, 1 c sugar, 1 c milk
Days 7-9 Squeeze the bat
Day 10- In a nonmetal bowl combine batter and 1 c flour, 1 c sugar, 1 c milk. Mix with a nonmetal spoon. Pour into 3 one gallon size Ziplock bags. Give two starts away to friends with these instructions. Keep one for yourself.
Recipe for sweet bread:
1 cup start
2/3 c. oil (can use 1/3 apple sauce & 1/3 c. oil)
3 eggs
2 c flour
1 c sugar
1 large box instant vanilla pudding mix
1 tsp cinnamon
1/2 tsp salt
1/2 tsp baking soda
1 1/2 tsp baking powder
1 tsp vanilla
Mix all ingredients thoroughly. Grease two large loaf pans & dust with sugar. Pour batter into pans. Sprinkle batter with sugar. Bake at 350 for 50-60 minutes. Cool for 10 minutes before removing from pans.
Variation: Use all of the starter & double remaining ingredients. Place in four loaf pans.
Honey Butter
1 lb tub Land of Lakes "Fresh Buttery Taste" Spread
7 oz marshmallow cream
1/2 c. honey
Combine ingredients in a bowl. Beat with electric mixer until well combined & fluffy. Refrigerate. This will remain spreadable and last for weeks.
7 oz marshmallow cream
1/2 c. honey
Combine ingredients in a bowl. Beat with electric mixer until well combined & fluffy. Refrigerate. This will remain spreadable and last for weeks.
White Sauce
2 T margarine or butter
2 T flour
1/4 tsp salt
1/8 tsp pepper
1 c. milk
Heat butter in a 1.5 qt. saucepan over low heat until melted. Stir in flour, salt & Pepper. Cook over low heat, stirring constantly, until mixture is smooth & bubbly. Stir in milk. Heat to boiling, stirring constantly. Boil & stir 1 minute. Double recipe if desired.
I use this white sauce for many things. We love it over cooked cauliflower. Add 1/2 c. shredded cheddar cheese for a cheesy sauce.
2 T flour
1/4 tsp salt
1/8 tsp pepper
1 c. milk
Heat butter in a 1.5 qt. saucepan over low heat until melted. Stir in flour, salt & Pepper. Cook over low heat, stirring constantly, until mixture is smooth & bubbly. Stir in milk. Heat to boiling, stirring constantly. Boil & stir 1 minute. Double recipe if desired.
I use this white sauce for many things. We love it over cooked cauliflower. Add 1/2 c. shredded cheddar cheese for a cheesy sauce.
Buttermilk syrup
1 cube butter
1 c buttermilk
2 c whilte sugar
1 tsp baking soda
1 tsp vanilla
Melt butter in a large saucepan; add buttermilk & sugar. Stir to dissolve. Bring to a boil, remove from heat and add: baking soda & vanilla (make sure pan is large, the baking soda expands the mixture). Stir
Delicious on pancakes and scones
1 c buttermilk
2 c whilte sugar
1 tsp baking soda
1 tsp vanilla
Melt butter in a large saucepan; add buttermilk & sugar. Stir to dissolve. Bring to a boil, remove from heat and add: baking soda & vanilla (make sure pan is large, the baking soda expands the mixture). Stir
Delicious on pancakes and scones
Lemon Bars
2 c. flour
1/2 c powdered sugar
1 c butter or margarine
4 eggs, beaten
2 c sugar
1/3 c lemon juice
1/4 c flour
1/2 tsp baking powder
Sift together 2 c flour & powdered sugar. Cut in butter until mixture clings together. Press into 9x13" baking pan. Bake 375 for 15-20 minutes or until lightly browned. Then, beat together eggs, granulated sugar, & lemon juice. Sift together 1/4 c flour & baking powder. Pour over baked crust. Bake 25 minutes at 350. Sprinkle with additional powdered sugar. Cool. Cut into bars.
1/2 c powdered sugar
1 c butter or margarine
4 eggs, beaten
2 c sugar
1/3 c lemon juice
1/4 c flour
1/2 tsp baking powder
Sift together 2 c flour & powdered sugar. Cut in butter until mixture clings together. Press into 9x13" baking pan. Bake 375 for 15-20 minutes or until lightly browned. Then, beat together eggs, granulated sugar, & lemon juice. Sift together 1/4 c flour & baking powder. Pour over baked crust. Bake 25 minutes at 350. Sprinkle with additional powdered sugar. Cool. Cut into bars.
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